This is a modern-English version of Barkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889, originally written by Burroughs, Barkham.
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BARKHAM BURROUGHS' ENCYCLOPAEDIA
OF
ASTOUNDING FACTS
AND
USEFUL INFORMATION
1889


For Melba Conner
Universal Assistant and Treasure-House of Information to be Consulted on Every Question That Arises in Everyday Life by Young and Old Alike!
Universal Assistant and Treasure-House of Information to be Consulted on Every Question That Comes Up in Everyday Life by Young and Old Alike!
Including: 521 Recipes * 236 Remedies * 150 Themes for Debate * How to Be Handsome * Mother Shipton's Prophesy * The Cure for Baldness * How to Distinguish Death * PLUS 20,000 Things Worth Knowing, and Much Much More.
Including: 521 Recipes * 236 Remedies * 150 Topics for Debate * How to Be Handsome * Mother Shipton's Prophecy * The Cure for Baldness * How to Recognize Death * PLUS 20,000 Useful Facts, and a Lot More.

1. An imaginary tower, 1000 feet high. 2. Cathedral at Cologne, 501 feet. 3. Pyramid of Cheops, 480 feet. 4. Strasbourg Cathedral, 468 feet. 5. St. Peter's, Rome, 457 feet. 6. Pyramid of Cephren, 454 feet. 7. St. Paul's, London, 365 feet. 8. Capitol at Washington, 287 feet. 9. Trinity Church, N.Y., 286 feet. 10. Bunker Hill Monument, 221 feet. 11. St. Mark's, Philadelphia, 150 feet.


How Poor Boys Become Successful Men.
You want some good advice. Rise early. Be abstemious. Be frugal. Attend to your own business and never trust it to another. Be not afraid to work, and diligently, too, with your own hands. Treat every one with civility and respect. Good manners insure success. Accomplish what you undertake. Decide, then persevere. Diligence and industry overcome all difficulties. Never be mean—rather give than take the odd shilling. Never postpone till to-morrow what can be done to-day. Never anticipate wealth from any source but labor. Honesty is not only the best policy, but the only policy. Commence at the first round and keep climbing. Make your word as good as your bond. Seek knowledge to plan, enterprise to execute, honesty to govern all. Never overtrade. Never give too large credit. Time is money. Reckon the hours of the day as so many dollars, the minutes as so many cents. Make few promises. Keep your secrets. Live within your income. Sobriety above all things. Luck is a word that does not apply to a successful man. Not too much caution—slow but sure is the thing. The highest monuments are built piece by piece. Step by step we mount the pyramids. Be bold—be resolute when the clouds gather, difficulties are surmounted by opposition. Self-confidence, self-reliance is your capital. Your conscience the best monitor. Never be over-sanguine, but do not underrate your own abilities. Don't be discouraged. Ninety-nine may say no, the hundredth, yes: take off your coat: roll up your sleeves, don't be afraid of manual labor! America is large enough for all—strike out for the west. The best letter of introduction is your own energy. Lean on yourself when you walk. Keep good company. Keep out of politics unless you are sure to win—you are never sure to win, so look out.
You want some good advice. Wake up early. Be moderate. Be thrifty. Take care of your own business and don’t rely on others. Don't be afraid to work hard with your own hands. Treat everyone with politeness and respect. Good manners lead to success. Follow through on what you start. Decide and then stick with it. Hard work and diligence can overcome any challenge. Never be stingy—it's better to give than to take the extra change. Don’t put off until tomorrow what can be done today. Don’t expect to get rich from anywhere but through hard work. Honesty is not just the best policy, but the only policy. Start at the beginning and keep making progress. Keep your promises. Seek knowledge to plan, have the drive to carry it out, and use honesty to guide everything. Don’t overextend yourself. Avoid giving too much credit. Time is money. Value the hours of the day as dollars and the minutes as cents. Make few promises. Keep your secrets. Live within your means. Sobriety is key. Luck isn’t a word that defines a successful person. Don’t be overly cautious—steady and sure is the way to go. The tallest monuments are built gradually. Step by step we reach great heights. Be bold—be determined when challenges arise; difficulties can be overcome through effort. Self-confidence and self-reliance are your greatest assets. Your conscience is your best guide. Don’t be overly optimistic, but don’t underestimate your abilities. Don’t get discouraged. Ninety-nine may say no, but the hundredth will say yes: get ready to work hard; don’t shy away from manual labor! America is big enough for everyone—head west. Your own energy is the best introduction. Depend on yourself as you move forward. Surround yourself with good people. Stay out of politics unless you’re sure to succeed—since you can never be sure to win, be cautious.


The
Art of Penmanship
How to Become a Handsome Writer.

The subject of the importance of good writing is as broad as its use. Reaching out in every direction, and pervading every corner of civilized society, from the humblest up to the highest employments, it is a servant of man, second only in importance to that of speech itself. In the world of business its value is seen, from the simplest record or memorandum, up to the parchment which conveys a kingdom. Without it, the wheels of commerce could not move a single hour. At night it has recorded the transactions of the Bank of England during the day; of London; of the whole world.
The importance of good writing is as wide-ranging as its applications. It reaches into every area of civilized society, from the most basic jobs to the highest positions, serving humanity as a tool that's second only to speech itself. In the business world, its significance is evident, from simple notes or memos to the documents that transfer ownership of a kingdom. Without good writing, commerce would come to a standstill. At night, it has captured the day’s transactions of the Bank of England, of London, and of the entire world.
Through the art of writing, the deeds of men live after them, and we may surround ourselves with the companionship of philosophers, scientists, historians, discoverers and poets; and their discoveries, and reasonings and imaginings become ours. In the amenities of social life, through the medium of the pen, heart speaks to heart, though ocean rolls between. Thoughts of tenderness and affection live when we are gone, and words and deeds of kindness are not preserved by monuments alone. What fountains of grief or joy have been opened in the hearts of those who have read the records of the pen! The pen has recorded the rapturous emotions of love reciprocated. The pen has written the message of sadness which has covered life's pilgrimage with gloom. The pen has traced the record of noble and useful lives, spent in humanity's cause. The songs of the poet, the beautiful tints of his imagination, the flights of the orator in the realms of fancy, and the facts of history, would all perish as the dew of morning, without this noble art of writing.
Through writing, the actions of people continue on after them, allowing us to connect with the thoughts of philosophers, scientists, historians, explorers, and poets; their discoveries, ideas, and dreams become ours. In the comfort of social life, through the power of the pen, hearts communicate across oceans. Feelings of love and kindness remain even after we're gone, and our good deeds aren't remembered just through monuments. The pen has unleashed deep emotions of joy and sorrow in those who read its records. It has captured the bliss of love that is reciprocated and recorded the sadness that casts a shadow over life's journey. The pen has documented lives dedicated to helping others. The poet's songs, the vibrant colors of his imagination, the orator's flights of fancy, and the truths of history would all fade away like morning dew without this vital art of writing.
As a means of livelihood, there is perhaps no other department of education which affords such universal and profitable employment, as writing. From the mere copyist, up to the practical accountant, and onward into that department of penmanship designated as a fine art, the remuneration is always very ample, considering the time and effort required in its acquisition.
As a way to make a living, there's probably no other area of education that offers such widespread and good-paying job opportunities as writing. From basic copyists to practical accountants, and further into the realm of penmanship regarded as a fine art, the pay is always quite generous, especially when you think about the time and effort needed to learn it.
Teachers, editors, farmers, doctors and all persons should possess a practical and substantial knowledge of writing, and should be ready with the pen. Business men must of course be ready writers, and hence, in a treatise on business, designed for the education and advancement of the youth of the country, it seems eminently fitting to first make the way clear to a plain, practical handwriting. Neatness and accuracy should characterize the handwriting of every one. Botch-work and bungling are inexcusable, as well in writing as in the transaction of business. No person has a right to cause a tinge of shame to their correspondent, by sending a letter addressed in a stupid and awkward manner, nor to consume the time of another in deciphering the illegible hooks and scrawls of a message. Every one should have the ambition to write respectably as well as to appear respectable on any occasion.
Teachers, editors, farmers, doctors, and everyone else should have a practical and solid understanding of writing and should be ready to use a pen. Businesspeople must obviously be capable writers, so in a guide on business aimed at educating and advancing the youth of our country, it makes perfect sense to start by establishing a clear path to neat, practical handwriting. Neatness and accuracy should define everyone's handwriting. Sloppy work is unacceptable, both in writing and in business dealings. No one has the right to make their correspondent feel embarrassed by sending a letter that looks stupid and awkward, nor to waste someone else's time trying to make sense of illegible scribbles or scrawls in a message. Everyone should strive to write in a respectable way, just as they aim to appear respectable in any situation.
MATERIALS USED IN WRITING.
Having a suitable desk or table, arranged with reference to light, in order to learn to write, it is necessary to be provided with proper materials. Writing materials [pg 8] are so abundant and so cheap in these times that no excuse is afforded for using an inferior or worthless quality. The materials consist of Pens, Ink and Paper.
Having a proper desk or table set up with the right lighting is essential for learning to write, and you also need to have the right materials. Writing materials [pg 8] are so plentiful and affordable these days that there's no reason to settle for anything of inferior or poor quality. The materials include pens, ink, and paper.
PENS.
Steel pens are considered the best. Gold pens have the advantage of always producing the same quality of writing, while steel pens, new or old, produce finer or courser lines. Notwithstanding this advantage in favor of the gold pen, steel pens adhere to the paper, and produce a better line. The pen should be adapted to the hand of the writer. Some persons require a coarse pen, and some fine. Elastic pens in the hand of one writer may produce the best results, while a less flexible pen may suit the hand of others best. Pens are manufactured of almost an infinite grade and quality, in order to suit the requirements of all. About the only rule that can be given in selecting pens, is to write a few lines, or a page, with each of the pens on trial, and then compare the writing. If it be shaded too heavily, select a less flexible pen, if the hair lines are too delicate, select a coarser pen.
Steel pens are considered the best. Gold pens have the advantage of consistently producing the same quality of writing, while steel pens, whether new or old, can create finer or coarser lines. Despite this advantage of the gold pen, steel pens grip the paper better and produce a superior line. The pen should fit the writer's hand. Some people need a coarse pen, while others prefer a fine one. An elastic pen might work best for one writer, while someone else might do better with a less flexible pen. Pens are made in a nearly infinite variety of grades and qualities to meet everyone's needs. The only real rule for choosing pens is to write a few lines, or even a full page, with each pen you're testing, and then compare the results. If the shading is too heavy, choose a less flexible pen; if the thin lines are too delicate, opt for a coarser pen.
INK.
Black ink is always preferable. That which is free from sediment and flows well, should be selected. Use an inkstand with broad base as being less liable to upset. With persons in learning to write it is perhaps best to have a quality of ink which is perfectly black when put on the paper, in order that they may see the results of their labor at once. Business men and accountants prefer a fluid ink, however, which, although not black at first, continues to grow black, and becomes a very bright and durable black, notwithstanding the action of light and heat. Avoid the use of fancy colored inks, especially the more gaudy, such as blue, red or green, in writing all documents which you desire to command attention and respect.
Black ink is always the best choice. It should be free of sediment and flow smoothly. Use an inkstand with a wide base because it's less likely to tip over. For people who are learning to write, it's usually better to use ink that is completely black when it touches the paper so they can see the results of their work immediately. Business people and accountants, on the other hand, prefer a liquid ink that, while not black at first, gradually becomes a bright and lasting black, despite exposure to light and heat. Stay away from fancy colored inks, especially bright ones like blue, red, or green, when writing any documents that you want to grab attention and demand respect.
PAPER.
There are almost as many grades of paper to be found in the stationery stores, as there are of pens. For practicing penmanship, nothing is more suitable than foolscap, which may be easily sewed into book-form, with cover of some different color, and thus serves every requirement. The paper should have a medium surface, neither rough and coarse, or too fine and glazed. Have a few extra sheets beside the writing book, for the purpose of practicing the movement exercises and testing the pens. Be provided at all times with a large-sized blotter, and when writing, keep this under the hand. Do not attempt to write with a single sheet of paper on a bare table or desk; there should be many sheets of paper underneath, in order to make an elastic surface.
There are almost as many types of paper in stationery stores as there are pens. For practicing penmanship, nothing works better than foolscap, which can easily be sewn into a book with a cover in a different color, fulfilling every need. The paper should have a medium texture, not too rough and coarse or too fine and glossy. Keep a few extra sheets alongside your writing book for practicing movements and testing pens. Always have a large blotter handy, and place it under your hand while writing. Don't try to write on a single sheet of paper on a bare table or desk; there should be several sheets underneath to create a cushioned surface.
STUDY WITH PRACTICE.
Aimless, indifferent, or careless practice, never made a good writer, and never will. In order to succeed in this, as in other things, there must be will and determination to succeed, and then persevering and studious effort. Study the models until their forms are fixed in the mind.
Aimless, indifferent, or careless practice never makes a good writer, and it never will. To succeed in this, just like in anything else, you need to have the will and determination to succeed, along with consistent and dedicated effort. Study the examples until their forms are ingrained in your mind.

No one can execute that which he does not clearly conceive. The artist must first see the picture on the white canvas, before he can paint it, and the sculptor must be able to see in the rough and uninviting stone, the outlines of the beautiful image which he is to carve. In writing, a clear idea of the formation of the different letters, and their various proportions, must become familiar by proper study, examination and analysis. Study precedes practice. It is, of course, not necessary, nor even well, to undertake the mastery of all the forms in writing, by study, until some have been executed. It is best that each form should, as it is taken up, be first measured and analyzed and then practiced at once.
No one can accomplish something they don't clearly understand. The artist needs to envision the picture on the blank canvas before they can paint it, and the sculptor must see the beautiful image hidden in the rough stone before they carve it. In writing, you need to have a clear understanding of how to form the different letters and how they should be proportioned, which comes from study, examination, and analysis. Learning comes before practice. It's not necessary, and it might even be counterproductive, to try mastering all the writing forms through study before practicing some of them. It's best to measure and analyze each form first, and then practice it right away.

It is the act which crowns the thought. After study, careful and earnest practice can hardly fail to make a good writer of any one. Some persons secure a good style of penmanship with less labor than others, and attain to the elegant, and beautiful formation. But it is only fair to presume that no greater diversity of talent exists in this direction than in the study of other things. All do not learn arithmetic or history with like ease, but no one will assert that all who will, may not learn arithmetic or history. And so, all who will put forth the proper exertion in study and practice may learn to write a good business style, while many of the number will attain to the elegant. The conditions of practice in writing are, Positions of the Body, Position of the Hand an Pen, and Movement.
It’s the action that completes the thought. After studying, dedicated and focused practice will likely make anyone a good writer. Some people develop a nice writing style with less effort than others and achieve an elegant and beautiful handwriting. However, it’s reasonable to assume that there isn’t any greater difference in talent in this area than in learning other subjects. Not everyone learns math or history with the same ease, but no one would claim that anyone who wants to can’t learn math or history. Similarly, anyone willing to put in the necessary effort through study and practice can learn to write well for business, while many will even achieve an elegant style. The elements of writing practice are, Positions of the Body, Position of the Hand and Pen, and Movement.

POSITION of the BODY.
Sitting squarely fronting the desk, with feet placed firmly on the floor, and both arms on the desk, is, as a rule, the best position for practice in writing, or correspondence. The right side, may, however, be placed to the desk, with the right arm, only, resting thereon, and some persons prefer this position. Avoid crossing the feet, sitting on the edge of the chair, or assuming any careless attitude. The body should be erect, but slightly inclined forward, in order that the eye may follow the pen closely. This position will never cause curvature of the spine. The body should never be allowed to settle down into a cramped and unhealthy position with the face almost on the paper. By thus compressing the lungs and the digestive organs they are soon injured, and if the stomach lose its tone, the eyesight is impaired, there is such a close sympathy between these organs of the body. The practice of writing should be, and properly is, a healthful exercise, and injurious effects result only from improper positions of the body, at variance with good writing as well as good health.
Sitting directly in front of the desk, with your feet planted firmly on the floor and both arms resting on the desk, is usually the best position for writing or correspondence. You can also place your right side against the desk, resting only your right arm on it, as some people prefer this position. Avoid crossing your feet, sitting on the edge of the chair, or adopting any careless posture. Your body should be upright but slightly leaned forward so your eyes can closely follow the pen. This position won’t cause any curvature of the spine. Never allow your body to settle into a cramped and unhealthy position, with your face nearly touching the paper. Compressing your lungs and digestive organs can lead to injury, and if the stomach loses its tone, it can affect your eyesight due to the strong connection between these organs. Writing should be, and generally is, a healthy exercise, and any negative effects come only from poor body positions that conflict with both good writing and good health.
When wearied by sitting and the effort at writing, lay aside paper and pen, arise from the chair, and take exercise and rest by walking about the room or in the open air. Then come back refreshed, and vigorous, for the practice of writing.
When you're tired from sitting and trying to write, put down your paper and pen, get up from your chair, and exercise a bit by walking around the room or going outside. Then come back feeling refreshed and energized, ready to write.
In general, the light should fall on the paper from the left side, thus enabling a writer to clearly see the ruled lines, and render the labor of writing easier and more rapid. If one writes left-handed, of course He will sit so as to get his light from the right side, or over the right shoulder.
In general, the light should come from the left side of the paper, allowing a writer to see the ruled lines clearly and making the writing process easier and faster. If someone is left-handed, they'll need to sit in a way that gets the light from the right side or over their right shoulder.

SHADING.
As a beautifier of the handwriting, by causing a diversity of light and shade among the letters, shading has its value; but in the practical handwriting for business purposes, it should, as a rule, be classed with flourishing, and left out. Requiring time and effort, to bring down the shades on letters, business men, clerks and telegraph operators find a uniform and regular style of writing, without shade, the best, even though it may not be as artistic.
As a way to enhance handwriting by creating variations of light and dark among the letters, shading has its benefits. However, in practical handwriting for business, it is generally best to avoid it, just like unnecessary flourishes. Because adding shades to letters takes time and effort, business people, clerks, and telegraph operators prefer a consistent and straightforward writing style without shading, even if it’s not as artistic.
UNIFORMITY.
A most necessary element in all good penmanship is uniformity. In the slope of the letters and words which form a written page there must be no disagreement. With the letters leaning about in various directions, writing is presented in its most ridiculous phase. Uniformity in the size of letters, throughout the written page; how greatly it conduces to neatness and beauty. All letters resting on the line, and being of uniform hight, adds another condition towards good penmanship. This essential element of uniformity may be watched and guarded closely and cultivated by any learner in his own practice.
A crucial aspect of good handwriting is consistency. The letters and words on a page should all have the same slope; otherwise, it looks messy. When letters tilt in different directions, the writing looks silly. Consistency in letter size across the entire page greatly contributes to neatness and beauty. Having all letters sit on the line and be of the same height is another important condition for good handwriting. Any learner can observe, maintain, and develop this essential element of consistency in their practice.
SLANT OF WRITING.
As said before, it matters not so much what angle of slant is adopted in writing, provided it is made uniform, and all letters are required to conform exactly to the same slant. Writing which is nearest perpendicular is most legible, and hence is preferable for business purposes. The printed page of perpendicular type; how legible it is. But for ease in execution, writing should slant. It follows then that writing should be made as perpendicular as is consistent with ease of execution. The slant of writing should not be less than sixty degrees from the horizontal.
As mentioned earlier, it doesn't really matter what angle you use when writing, as long as it stays consistent and all letters match the same slant. Writing that is closest to vertical is the easiest to read, making it ideal for business use. Just look at how clear printed text with vertical alignment is. However, for comfort while writing, there should be a slant. Therefore, writing should be as vertical as possible while still being easy to write. The slant shouldn't be less than sixty degrees from the horizontal.

POSITION of the BODY WHILE STANDING
The practical book-keeper finds it advantageous to do his writing while standing; in fact, where large books are in use, and entries are to be transferred from one to another, the work of the book-keeper can hardly be performed otherwise than in a standing position, free to move about his office. Cumbrous books necessitate a different position at the desk, from that of the correspondent, or the learner. Since large books must lie squarely on the desk, the writer, in order to have the proper position thereto, must place his left side to the desk. The body thus has the same relative position, as if squarely fronting the desk with the paper or book placed diagonally. In other words, the writer, while engaged in writing in large, heavy books, must adjust himself to the position of the books. Should the correspondent or bill clerk perform his work while standing, he would assume the same as the sitting position—squarely fronting the desk.
The practical bookkeeper finds it helpful to do his writing while standing; in fact, when large books are in use and entries need to be transferred from one to another, the bookkeeper can hardly work effectively without standing and being able to move around his office. Bulky books require a different position at the desk compared to that of a correspondent or a trainee. Since large books need to lie flat on the desk, the writer, to maintain a proper posture, must turn his left side toward the desk. This way, the body is positioned as if facing the desk directly, with the paper or book placed at an angle. In other words, when writing in large, heavy books, the writer must adjust his position based on the books. If the correspondent or bill clerk were to work while standing, he would adopt the same stance as when sitting—facing the desk directly.

LEGIBILITY.
Children, in learning to write, are apt to sacrifice all other good qualities of beauty, regularity and grace, for the quality of legibility, or plainness. With some older persons this legibility is considered of very little consequence, and is obscured by all manner of meaningless flourishes, in which the writer takes pride. In the estimation of the business man, writing is injured by shades and flourishes. The demand of this practical time is a plain, regular style that can be written rapidly, and read at a glance.
Children learning to write often give up other important qualities like beauty, consistency, and elegance in favor of legibility or simplicity. For some older people, legibility doesn’t matter much and is often hidden under all sorts of pointless flourishes that they take pride in. However, from a business perspective, writing is compromised by these embellishments. In today's practical world, what’s needed is a straightforward, consistent style that can be written quickly and read easily at a glance.
FINISH.
By a careless habit, which many persons allow themselves to fall into, they omit to attend to the little things in writing. Good penmanship consists in attention to small details, each letter and word correctly formed, makes the beautiful page. By inattention to the finish of one letter, or part of a letter of a word, oftentimes the word is mistaken for another, and the entire meaning changed. Particular attention should be devoted to the finish of some of the small letters, such as the dotting of the i, or crossing of the t. Blending the lines which form a loop, often causes the letter to become a stem, similar to the t or d, or an e to become an i. In many of the capital letters, the want of attention to the finish of the letter converts it into another or destroys its identity, such, for instance, as the small cross on the capital F, which, if left off, makes the letter a T. The W often becomes an M, or vice versa, and the I a J. Mistakes in this regard are more the result of carelessness and inattention than anything else. By careful practice a person will acquire a settled habit of giving a perfection to each letter and word, and then it is no longer a task, but is performed naturally and almost involuntarily, while the difference in the appearance of the written page, as well as the exactness and certainty of the meaning conveyed, may be incalculably great.
By a careless habit that many people fall into, they neglect the little details in writing. Good handwriting comes from paying attention to small details; each letter and word should be correctly formed to create a beautiful page. When one letter or part of a letter in a word is not finished properly, the word can often be mistaken for another, changing the entire meaning. Special attention should be given to finishing small letters, like dotting the i or crossing the t. Blending the lines that form a loop can cause a letter to turn into a stem, making a b look like a d, or an e look like an i. In many capital letters, a lack of attention to the finishing touches can change its identity; for example, leaving off the small cross on a capital F makes it look like a T. A W can easily become an M, or vice versa, and an I can be mistaken for a J. These mistakes often result more from carelessness and inattention than anything else. With careful practice, a person can develop a habit of perfecting each letter and word, making it no longer a task but something done naturally and almost automatically. The difference in the appearance of the written page, along with the clarity and accuracy of the meaning conveyed, can be incredibly significant.
While practicing penmanship, or while endeavoring to correct a careless habit in writing, the mind must be upon the work in hand, and not be allowed to wander into fields of thought or imagination; by thus confining the attention, any defect or imperfection in the formation of letters may be soon mastered or corrected.
While practicing handwriting or trying to fix a careless writing habit, you need to focus on the task at hand and not let your mind drift into other thoughts or daydreams. By keeping your attention focused, you can quickly overcome or correct any mistakes or flaws in how you form letters.

POSITION OF THE HAND AND PEN
The right arm should rest on the muscles just below the elbow, and wrist should be elevated so as to move free from paper and desk. Turn the hand so that the wrist will be level, or so that the back of the hand will face the ceiling. The third and fourth fingers turned slightly underneath the hand will form its support, and the pen, these fingers and the muscles of the arm near the elbow form the only points of rest or contact on desk or paper. The pen should point over the shoulder, and should be so held that it may pass the root of the nail on the second finger, and about opposite the knuckle of the hand. An unnatural or cramped position of the hand, like such a position of the body, is opposed to good writing, and after many years of observation and study, all teachers concur in the one position above described, as being the most natural, easy and graceful for the writer, and as affording the most freedom and strength of movement.
The right arm should rest on the muscles just below the elbow, and the wrist should be elevated to move freely from the paper and desk. Turn the hand so that the wrist is level, or with the back of the hand facing the ceiling. The third and fourth fingers, turned slightly under the hand, will provide support, and the pen, these fingers, and the muscles of the arm near the elbow will be the only points of contact on the desk or paper. The pen should point over the shoulder and should be held in a way that allows it to pass the root of the nail on the second finger, approximately opposite the knuckle of the hand. An unnatural or cramped position of the hand, like any awkward position of the body, hinders good writing, and after many years of observation and study, all teachers agree that the position described above is the most natural, comfortable, and graceful for the writer, providing the greatest freedom and strength of movement.
Avoid getting the hand in an awkward or tiresome position, rolling it over to one side, or drawing the fore finger up into a crooked shape. Hold the pen firmly but lightly, not with a grip as if it were about to escape from service. Do not say, "I can't" hold the pen correctly. Habits are strong, but will may be stronger, and if you hold the pen correctly in spite of old habits, for a few lessons, all will then be easy, and the pen will take its position at each writing exercise, with no effort whatever. Everything being in readiness, and the proper position assumed, the writer must now obtain complete control of hand and pen, by practice in movement.
Avoid putting your hand in an awkward or uncomfortable position, bending it to one side, or curling your index finger. Hold the pen firmly but lightly, not as if you're afraid it will slip away. Don't say, "I can't" hold the pen right. Habits are strong, but willpower can be stronger, and if you hold the pen correctly despite old habits for just a few lessons, everything will become easy, and the pen will naturally settle into place for each writing session without any effort. With everything ready and in the right position, the writer must gain complete control of their hand and pen through practice in movement.

RAPIDITY.
One of the essentials of a practical business style of writing must be rapidity of execution, in order to be of any avail in the necessities and press of a business position. The demand of the merchant is, that his clerk shall not only write well, but with rapidity, and the volume of letters to be answered, bills to be made out, or items to be entered on the books of account, compel the clerk to move the pen with dexterity and rapidity, as well as skill. While there is great diversity among persons as to the rapidity as well as quality of their penmanship, some being naturally more alert and active than others, yet by securing the proper position of the hand, arm and body, favorable to ease and freedom of execution, then following this with careful practice in movement, until all the varied motions necessary in writing are thoroughly mastered, the person may, with suitable effort, acquire the quality of rapidity in writing, gradually increasing the speed until the desired rate is accomplished.
One of the key elements of an effective business writing style is the ability to write quickly, which is essential in the demands of a business environment. A merchant expects their clerk not only to write well but also to do so swiftly. The sheer volume of letters to respond to, bills to prepare, or items to enter into the accounts forces the clerk to handle the pen with both skill and speed. While people vary greatly in how fast and well they write—some are naturally quicker and more agile than others—anyone can improve their writing speed by finding the right position for their hand, arm, and body that promotes comfort and freedom of movement. With careful practice to master all the different motions involved in writing, a person can, with proper effort, develop their writing speed, gradually increasing it until they reach their desired pace.
BEAUTY.
In the handwriting, as in other things, beauty is largely a matter of taste and education. To the man of business, the most beautiful handwriting is that which is written with ease, and expresses plainly and neatly the thought of the writer. To the professional or artistic taste, while such a hand may be regarded as "a good business hand," it would not be considered as beautiful, because it conforms to no rule as to proportion, shade, and spacing. In the practical art of writing, it is not very unfair to measure its beauty largely by its utility.
In handwriting, like in many other things, beauty is mostly a matter of personal taste and education. For a business person, the most beautiful handwriting is the kind that flows easily and clearly conveys the writer's thoughts. To someone with professional or artistic sensibilities, while that type of handwriting might be seen as "a good business hand," it wouldn’t be considered beautiful because it doesn’t follow any specific rules for proportion, shading, or spacing. In the practical art of writing, it’s not unreasonable to judge its beauty mainly by how useful it is.

MOVEMENT.

Finger movement, or writing by the use of the fingers as the motive power, is entirely inadequate to the requirements of business. The fingers soon become tired, the hand becomes cramped, the writing shows a labored effort, and lacks freedom and ease so essential to good business penmanship. In the office or counting-room, where the clerk or correspondent must write from morning till night, the finger movement of course cannot be used.
Finger movement, or writing using just your fingers as the main tool, isn’t enough for what business needs. Your fingers get tired quickly, your hand feels cramped, and the writing looks forced, lacking the fluidity and ease that's crucial for good business writing. In an office or counting room, where someone has to write from morning until night, using finger movement simply doesn’t work.
What is designated by writing teachers as the Whole Arm, or Free Arm Movement, in which the arm is lifted free from the desk and completes the letter with a dash or a swoop, is necessary in ornamental penmanship and flourishing, but has no place in a practical style of business writing. The man of business would hardly stop, in the midst of his writing, to raise the arm, and execute an "off-hand capital," while customers are waiting.
What writing instructors call the Whole Arm, or Free Arm Movement, where the arm is raised away from the desk to finish letters with a dash or a swoop, is essential in decorative penmanship and flourishing. However, it's not suitable for practical business writing. A businessperson wouldn't pause mid-writing to lift their arm and create an "off-hand capital" while customers are waiting.
But adapted to the practical purposes of business is the muscular movement, in which the arm moves freely on the muscles below the elbow, and in cases of precise writing, or in the more extended letters, such as f, is assisted by a slight movement of the fingers. The third and fourth fingers may remain stationary on the paper, and be moved from time to time, or between words, where careful and accurate writing is desired, but in more rapid, free and flowing penmanship, the fingers should slide over the paper.
But for practical business purposes, there's the muscular movement, where the arm moves comfortably on the muscles below the elbow. In situations that require precise writing or in longer letters like f, this is supported by a subtle finger movement. The third and fourth fingers can stay in place on the paper and be shifted occasionally, especially between words when careful and accurate writing is necessary. However, in faster, more fluid writing, the fingers should glide over the paper.
MOVEMENT EXERCISES.
Having everything in readiness, the student may begin his practice on movement exercises, the object of which is to obtain control of the pen and train the muscles. Circular motion, as in the capital O, reversed as in the capital W, vertical movement as in f, long s and capital J, and the lateral motion as in small letters, must each be practiced in order to be able to move the pen in any direction, up, down, or sidewise.
Having everything set up, the student can start practicing movement exercises, which aim to gain control of the pen and train the muscles. They should practice circular motion, like in the capital O, the reversed motion seen in the capital W, vertical movement as in f, long s, and capital J, and lateral movement as in lowercase letters. Each of these needs to be practiced to be able to move the pen in any direction: up, down, or sideways.
The simplest exercise in movement. Try to follow around in the same line as nearly as possible. Do not shade.
The easiest movement exercise. Try to stay in the same line as closely as you can. Don't shade.

The same exercise, only with ovals drawn out and and slight shade added to each down stroke.
The same exercise, but with ovals drawn out and a slight shade added to each downward stroke.

Sides of ovals should be even, forming as nearly a straight line as possible. Reverse the movement as in third form.
Sides of ovals should be even, creating a line that is as straight as possible. Reverse the movement like in the third form.

The following three exercises embrace the essential elements in capital letters, and should at first be made large for purposes of movement:
The following three exercises focus on the key elements in capital letters and should initially be made large for movement purposes:
Capital O, down strokes parallel.
Capital O, vertical lines parallel.

Capital stem. Down stroke a compound curve. Shade low. Finish with a dash.
Capital stem. Downstroke a compound curve. Shade low. Finish with a dash.

Capital loop. Curves parallel. First curve highest.
Capital loop. Curves parallel. First curve is the highest.

Having succeeded to some extent with these exercises, the learner may next undertake the vertical movement. In order to obtain the lateral movement, which enables one to write long words without lifting the pen, and move easily and gracefully across the page, exercises like the following should be practiced:
Having made some progress with these exercises, the learner can now move on to the vertical movement. To achieve the lateral movement, which allows writing long words without lifting the pen and moving smoothly across the page, exercises like the following should be practiced:
Down strokes straight. Even and resting on line.
Down strokes should be straight. Even and resting on the line.

In all movement exercises the third and fourth fingers should slide on the paper, and the finger movement should be carefully avoided. The different movements having been practiced, they may now be combined in various forms
In all movement exercises, the third and fourth fingers should glide on the paper, and finger movement should be consciously avoided. After practicing the different movements, they can now be combined in various ways.

Lateral and rolling movement combined. Vertical movement and rolling movement combined.
Lateral and rolling movement together. Vertical movement and rolling movement together.
Do not shade the circles. Lines should be parallel.
Do not fill in the circles. The lines should be parallel.

Movement exercises may be multiplied almost indefinitely by studying the forms used in writing and their combinations. Repeating many of the small letters, such as m, u, e, r, s, a, d, h and c, also capitals D, J, P, etc., forms an excellent exercise for the learner.
Movement exercises can be expanded almost endlessly by looking at the shapes used in writing and how they combine. Practicing many of the lowercase letters like m, u, e, r, s, a, d, h, and c, as well as capital letters like D, J, and P, provides great practice for learners.
PRINCIPLES IN WRITING.
In order to enable the learner to examine, analyze and criticise his writing, the following principles are given as his standards of measurements and form. By combining them in various ways the essential part of all letters in the alphabet may be formed.
In order to help the learner examine, analyze, and critique their writing, the following principles are provided as standards of measurement and structure. By combining them in different ways, the essential components of all letters in the alphabet can be created.

The principles must be first carefully studied, and separated into the primary lines which compose them and the form of each principle well understood. The student may then form a scale like the one following, by [pg 14] dividing the distance between the blue lines on the paper into four equal spaces, with a lightly ruled line. The letters of the small alphabet should then be placed in the scale and the height of each letter fixed in the mind.
The principles need to be studied carefully first, breaking them down into their main components and fully understanding the form of each principle. Then, the student can create a scale like the one below by [pg 14] dividing the space between the blue lines on the paper into four equal parts with a lightly drawn line. The letters of the lowercase alphabet should be placed on the scale, and the height of each letter should be committed to memory.

Notice that the contracted letters, or those which occupy only one space, as a, m, n, o, s, v, w and e, and that part of d, g, h, q and y, found in the first space, are all well rounded and developed. These letters and parts of letters, found in the first space, form the essential part of all writing, and therefore deserve especial care. Also notice that the loop letters, above the line, such as b, f, h, k and l, extend two and one-half spaces above the blue line, while the loop below the line, such as g, f, j, q, y and z, extend one and one-half spaces below the blue line, thus two and one-half and one and one-half making the four spaces of the scale, and the upper loops on one line will just meet the lower loops of the line above, but never conflict, to the destruction of neat body writing. Notice the type of the printer. The extensions above the shorter letters are quite insignificant, and are only used to save the letter from resembling some other letter of the alphabet. They never conflict, and how legible they are.
Notice that the contracted letters, or those that take up only one space, like a, m, n, o, s, v, w, and e, along with parts of d, g, h, q, and y found in the first space, are all well-rounded and developed. These letters and parts of letters in the first space are essential to all writing and therefore deserve special attention. Also notice that the loop letters above the line, such as b, f, h, k, and l, extend two and a half spaces above the blue line, while the loops below the line, like g, f, j, q, y, and z, extend one and a half spaces below the blue line. This means that the two and a half and one and a half spaces make up the four spaces of the scale, and the upper loops on one line will just meet the lower loops of the line above, without overlapping and ruining neat writing. Pay attention to the printer's type. The extensions above the shorter letters are minimal and only serve to prevent them from looking like other letters in the alphabet. They never clash, and they are very legible.

The Types. A Resemblance. An Absurdity.
Besides, to make long loops, requires more time, and more power with the pen, while shorter loops are in every way easier to acquire, quicker, and better. Telegraph operators, some of whom are among our best business penmen, make all extended letters very short, while accountants, and business men, favor the style of short loops, well developed letters, and small capitals.
Besides, making long loops takes more time and more effort with the pen, while shorter loops are easier to learn, faster, and better. Telegraph operators, some of whom are among our best business writers, keep all extended letters very short, while accountants and business professionals prefer the style of short loops, well-developed letters, and small capitals.


In order to practice capital letters to advantage, as well as to study them, collect in a group or family all those letters which have some one form or principle as an essential part. Take first the 6th principle, or oval, and we group the letters as follows:
In order to effectively practice capital letters and study them, gather together all the letters that share a common shape or principle. Start with the 6th principle, or oval, and we can group the letters like this:

The excellence of an oval depends largely on its fullness and roundness. No corners or flat sides.
The quality of an oval mainly relies on its fullness and roundness. No corners or flat sides.

In the capital loop, or 8th principle, another oval may be made within the large turn at the top, but for practical purposes the letter is perhaps better without it, and may be simplified even more, as in the N below.
In the capital loop, or 8th principle, you can create another oval within the large turn at the top, but for practical reasons, it's probably better to leave it out. It can even be simplified further, like in the N below.

FIGURES.
Make figures small, neat, and of form exact. Each figure must show for itself, and cannot be known by those which precede or follow it, as is the case with letters. The common tendency is to make figures too large and coarse. Mind the ovals in figures and have them full and round. The chief excellence of the zero lies in its roundness; the 3, 5, 6 or 9, without care in making the ovals, may degenerate into a straight line, or simply a meaningless hook, which it would hardly be safe to use in expressing sums of money, ordering goods, or the transaction of other business.
Make numbers small, neat, and precise. Each number must stand on its own and can't be understood by looking at the ones before or after it, unlike letters. The usual mistake is to make numbers too large and clunky. Pay attention to the ovals in the numbers and ensure they're full and round. The main quality of the zero is its roundness; the 3, 5, 6, or 9, if the ovals aren't made carefully, can end up looking like a straight line or just a meaningless hook, which wouldn’t be reliable for expressing amounts of money, placing orders, or handling other business matters.


COPIES FOR PRACTICE
Having proceeded thus far in the study and practice of writing, and having obtained the proper control of the pen through the movement exercises, all that is necessary now in order to secure a good handwriting, is continued and well-directed practice.
Having gotten this far in studying and practicing writing, and having gained proper control of the pen through movement exercises, all that’s needed now to achieve good handwriting is consistent and focused practice.

$1100.00 Chicago, Jan. 10./80.
Due Henry Harrington, on order, Eleven
Hundred Dollars in Merchandise, value rec'd
No. 43. Newton P. Kelley, Sr.

ORNAMENTAL PENMANSHIP


Charming and fascinating are the graceful and harmonious curves produced, when, wielded by some trained and skillful hand, the pen becomes an instrument of beauty. As by the power of speech, men may pass from the common tone of conversation up to the melodious strains of music, or may soar in flights of oratory into the sublime, until the multitude is entranced; so the capabilities of the pen are not limited to the common uses of life, but may take on forms of beauty in elegant outlines of bird, or landscape, or graceful swan or bounding stag.
Charming and fascinating are the graceful and harmonious curves created when a skilled hand wields the pen as an instrument of beauty. Just as people can elevate ordinary conversation to melodious music or soar into inspiring speeches that captivate the audience, the pen's potential isn't restricted to everyday uses. It can also produce beautiful shapes, like birds, landscapes, elegant swans, or bounding stags.
Ornamental writing is not a practical art, and has no connection whatever with the practical business of life. It is in the realm of poetry. The imagery of graceful outlines must first be seen by a poetic imagination. While the great masses may acquire a good style of plain, practical penmanship, few have the necessary conception of mind, combined with the skill and dexterity of hand to become successful ornamental penmen.
Ornamental writing isn't a practical skill and has no real connection to everyday life. It's more like poetry. The beauty of its elegant shapes can only be envisioned by a creative mind. While many people can develop a decent style of straightforward penmanship, only a few possess the right mindset, along with the hand skills, to become successful ornamental writers.
The ornamental pages which follow are given, not as models for imitation or practice by the learner, but merely to show the possibilities of the pen in the hand of a master, and as a fitting closing to this, our chapter on penmanship.
The decorative pages that follow are provided not as examples for students to copy or practice, but simply to demonstrate what a skilled pen can achieve, serving as a fitting conclusion to this chapter on handwriting.
To any one who may have an artistic quality of mind, and delights in beautiful lines and harmonious curves, these pages of ornamental penmanship will serve as models for practice and imitation, and every attempt at such an exercise as the one on this, or the following pages, will give greater strength and freedom of movement, and better command of the pen, so that it will conduce to an easy, flowing and elegant style of plain business writing, while affording a most pleasant and profitable employment in the cultivation of the taste.
For anyone with an artistic mindset who enjoys beautiful shapes and smooth curves, these pages of decorative handwriting will serve as examples for practice and copying. Each attempt at exercises like the ones in this and the following pages will enhance your control of the pen, leading to a more relaxed, fluid, and elegant style of everyday writing, while also providing a fun and rewarding way to develop your taste.
Various beautiful designs or pictures may be made with the pen, in the hands of one that possesses the skill of a penman and the eye of an artist.
Various beautiful designs or images can be created with a pen, in the hands of someone who has the skill of a calligrapher and the eye of an artist.

HOW TO WRITE A BUSINESS LETTER
Considering the vast amount of business transacted by correspondence between the parties, Letter Writing seems only second in importance to bookkeeping. The merchant of the smaller cities or towns, perhaps in the far west, desires to order articles of merchandise from the wholesale house in New York or Boston. Possibly a remittance is to be sent. It may be that an error has occurred and needs correction. Credit is to be asked, references given, and a multitude of other matters call for adjustment through correspondence. To write every conceivable variety and shade of meaning, expressing the proper thought in the most fitting and appropriate language, is indeed a rare and valuable accomplishment. And when the proper language takes on the graceful and businesslike air of the well written letter, with its several parts harmoniously arranged, it is a combination of brain and skill which can hardly be overestimated.
Considering the huge amount of business done through correspondence, letter writing is almost as important as bookkeeping. A merchant from a smaller city or town, maybe in the far west, wants to order goods from a wholesale supplier in New York or Boston. They might need to send a payment. There might be an error that needs fixing. They need to request credit, provide references, and deal with many other issues through letters. Writing every possible type of message, conveying the right idea in the most suitable language, is truly a rare and valuable skill. When the right words come together in a polished and professional-looking letter, with all the parts well organized, it showcases a mix of intelligence and talent that is hard to overstate.
This subject, therefore, naturally divides itself into two parts: The Mechanical Structure, and the Literature of a Letter. The former of these being the less difficult will be first considered.
This topic naturally breaks down into two parts: The Mechanical Structure and the Literature of a Letter. The first one, being the simpler of the two, will be addressed first.

THE STRUCTURE OF A BUSINESS LETTER.

Consists in the arrangement of its several parts, with a view to the most harmonious effect. Excellent penmanship is very desirable, but not absolutely essential. The penmanship may indeed be poor, but the arrangement of the several parts of the letter, the neatness, and finish, may be such as to give it an attractive appearance, while on the other hand, the letter may be clothed in the most elegant penmanship, and yet the construction be such as to stamp its author as a careless and indifferent person, devoid of precision and order.
Consists of organizing its various parts to achieve the most harmonious effect. Great handwriting is definitely a plus, but not strictly necessary. The handwriting might be lacking, yet the way the different parts of the letter are arranged, along with its neatness and finish, can make it look appealing. Conversely, a letter may have beautiful handwriting, but if it's poorly structured, it can make the writer seem careless and disorganized, lacking precision and order.
No one great thing, but many little things carefully watched, and attentively practiced, make up the structure and dress of a business letter, and give it a businesslike air. The penmanship should be a neat, strong hand, very plain and legible, and devoid of all flourish.
No single big thing, but many small details observed and carefully practiced, create the framework and appearance of a business letter, giving it a professional vibe. The handwriting should be neat, strong, very clear, and free of any unnecessary embellishments.
PAPER AND ENVELOPE.
The paper and envelopes used in business correspondence should be of a good, durable quality, and a white color is preferable. Cheap materials are not only unsatisfactory to the writer, but may give the reader an unfavorable impression, which would be an injury far exceeding the cost of the best stationery for a life time. Persons form impressions from very little things sometimes.
The paper and envelopes used for business correspondence should be of good, durable quality, and white is the preferred color. Cheap materials not only disappoint the writer but can leave a negative impression on the reader, which can harm their perception far more than the expense of the best stationery over a lifetime. People often form opinions based on the smallest details.
The size of a letter sheet in business correspondence should be about 8x10 inches. This sheet affords a sufficient space for a communication of ordinary length to be written on one side only, which is essential in case the letter is copied in a letter press. A sheet of paper, note size, (5x8) is oftentimes used for brief communications of no special importance, and not designed to be filed for future reference. Among professional men the commercial note sheet is more extensively used, but with business men the letter size is considered preferable.
The standard size for a letter sheet in business correspondence should be about 8x10 inches. This size provides enough space for a typical message to be written on one side only, which is important if the letter needs to be copied using a letter press. A smaller sheet of paper, like the note size (5x8), is often used for short messages that aren't particularly important and aren't meant to be kept for future reference. Among professionals, the commercial note sheet is used more widely, but business people generally prefer the letter size.
The envelope should correspond in size to that of the letter sheet, and should be a trifle longer than one-half the length of the sheet. Thus in a sheet eight by ten inches, one-half the length of the sheet is five inches, and this requires the length of the envelope to be about five and a quarter inches. Its width is usually about three inches. Avoid the use of fancy colored and fancy shaped paper and envelopes. These may not be objectionable in social correspondence among ladies, but the gravity of business affairs does not admit of such display.
The envelope should match the size of the letter sheet and be slightly longer than half the length of the sheet. For example, with a sheet that is eight by ten inches, half the length is five inches, so the envelope should be about five and a quarter inches long. Its width is typically around three inches. Avoid using decorative colored or uniquely shaped paper and envelopes. While these might be acceptable for social correspondence among women, the seriousness of business matters doesn't allow for such embellishments.
THE HEADING.

Chas. A Roberts ; ; ;Wm. J. Dennis
Office of
ROBERT & DENNIS
DEALERS IN FANCY AND STAPLE GROCERIES,
320 Jefferson Street,
Burlington, Va.,______________ 18____
With most firms engaged in business it has become a custom to have the business advertisement placed at the head of the letter page, together with street, number and city. Thus leaving only the date to be inserted to complete the heading.
With most companies involved in business, it's become standard to have the business advertisement at the top of the letter page, along with the street address, number, and city. This only leaves the date to be added to complete the heading.
In case the heading of the letter is to be entirely written, it should be placed so as to occupy the right hand half of the first two lines at the top of the page. If, however, the letter is to be a very brief one, occupying only three or four lines, the heading may then be placed lower down on the sheet, so as to bring the body of the letter about the center of the sheet.
In case the letter's heading is to be fully written out, it should be positioned to take up the right half of the first two lines at the top of the page. However, if the letter is going to be very short, just three or four lines, the heading can be placed lower on the sheet to center the body of the letter on the page.
Writing from a large city the heading should contain the street and number. Your correspondent, in directing his answer will rely on the address given in the heading of your letter. Never be guilty of the blunder committed by ignorant persons of placing a part of the heading under the signature.
Writing from a big city, the heading should include the street and number. Your correspondent will depend on the address you provide in the heading of your letter when replying. Never make the mistake that some clueless people do by putting part of the heading under the signature.

765 Market Street,
Philadelphia, June 10, 1882.
The second line of the heading should begin a little farther to the right than the first line, as seen above.
The second line of the heading should start a bit further to the right than the first line, as shown above.
If the writer has a box at the Post Office and wishes his mail delivered there, he may head his letter, as on the following page:
If the writer has a PO Box and wants his mail delivered there, he can address his letter like this on the next page:

P.O. Box 3657,
New York, May 16, 1882.
Writing from the principal cities of the United States it is not necessary to make the name of the state a part of the heading, as that is supposed to be known and understood, but with smaller cities the name of the state also, should be given. Thus, there is a Quincy in Illinois, and also in Massachusetts, and unless the state were mentioned a person answering a letter from Quincy, would not know which state to direct his reply to. In writing from an obscure town or village, not only the state should be given, but the county as well.
When writing from major cities in the United States, it’s not necessary to include the name of the state in the heading, as that is assumed to be known. However, when writing from smaller cities, the state name should also be included. For example, there’s a Quincy in Illinois and another in Massachusetts, so without mentioning the state, someone responding to a letter from Quincy wouldn’t know which state to send their reply to. When writing from a small town or village, you should include not only the state but also the county.

Ottawa, La Salle County, Ill.,
December 20, 1882.
The punctuation of the heading and other parts of the letter, is of great importance in the estimation of cultivated persons, and something which can be learned by a little attention on the part of anyone, in examining the forms here given.
The punctuation of the heading and other parts of the letter is very important to educated people, and it's something anyone can learn with a bit of attention by looking at the examples provided here.
MARGIN.
A margin three-quarters of an inch in width should be left, on the side of the letter, as shown in the diagram. This is convenient for any mark or memorandum which your correspondent may desire to make concerning anything contained in the letter, but its greater value lies in the open, airy, and cheerful dress which it imparts to the letter. A margin too narrow conveys the idea of stinginess, as if to economize paper, while an irregular or zigzag margin conveys the idea of carelessness or want of precision. On a sheet of note paper the margin may be only one-half inch in width, thus making its width proportionate to the size of the sheet.
A margin of three-quarters of an inch should be left on the side of the letter, as shown in the diagram. This is useful for any notes or comments your recipient might want to make about the letter's content, but its greater benefit is the open, airy, and cheerful look it gives the letter. A margin that's too narrow gives the impression of stinginess, as if you're trying to save paper, while an irregular or zigzag margin suggests carelessness or lack of precision. On a sheet of note paper, the margin can be just half an inch wide, making it proportionate to the size of the sheet.
ADDRESS.
On the next line below the heading, that is the third line from the top of the sheet, and beginning at the left margin, should be placed the Address, which consists of the name of the person to whom the letter is written, together with his titles, if any, and his place of residence or business. The letter is not complete without all this, in the estimation of the business man. It does not fully explain itself, if the place of residence is not down as well as the name, and in preserving a letter press copy, this is quite essential for future reference.
On the next line below the heading, which is the third line from the top of the sheet, starting at the left margin, you should include the Address. This includes the name of the person the letter is addressed to, along with any titles they may have and their place of residence or business. A business letter isn’t complete without all of this information, according to business standards. It doesn’t fully convey its message if the address is missing along with the name, and keeping a copy of the letter is important for future reference.

Messrs. Samuel Bliss Co.
Reading, Pa.
Gentlemen:
Or if the letter is written to a person living or doing business in a large city, thus:
Or if the letter is written to someone living or working in a big city, like this:

Mr. James M. Cummings
645 Broadway, New York.
Sir:
The names and residence should not be allowed to extend further to the right than about the center of the sheet, thus leaving an open space between this and the heading of your letter. In case the names or place of residence should be so long as to require it, they may be placed thus:
The names and address shouldn't go further to the right than about the center of the sheet, leaving some space between this and the heading of your letter. If the names or address are too long and need it, they can be arranged like this:

Messrs. Richards, Shaw, Fitch
& Winslow, Chicago.
Gentlemen:
The words Dear Sir or Gentlemen are sometimes placed farther to the left, as in the above example, but most business men in their correspondence place this complimentary address with reference to the words above them, about three-quarters of an inch farther to the right, as shown below.
The phrases Dear Sir or Gentlemen are occasionally positioned further to the left, like in the example above, but most business people in their correspondence align this polite address about three-quarters of an inch to the right of the words above them, as shown below.

William D. Nelsen, Esq.,
177 Erie St., Boston,
Dear Sir:
The custom of placing the address beneath the body instead of at the beginning of the letter, is not much in vogue in business circles in this country, most business men preferring to place the name and address at the head of the sheet, and then write at it as if they were talking to the person himself. When, however, the address is placed below the letter it should occupy the same position as to the margin, etc., as if placed at the beginning. The custom is borrowed from the English, and its use is confined mostly to government officials and professional men.
The practice of putting the address at the bottom of the letter instead of at the top isn't very common in business circles in this country. Most business people prefer to put the name and address at the start of the page and then write it as if they were speaking directly to the person. However, if the address is placed below the letter, it should align with the same margin and formatting as if it were at the beginning. This practice comes from the English and is mostly used by government officials and professionals.
BODY OF THE LETTER.
This constitutes the written message. It should begin on the same line with the words Dear Sir, or [pg 22] leaving after these words a small space. In case the place of residence or business is not written in the address, then the complimentary address of Dear Sir or Gentlemen will be placed on the next line under the name, or fourth line from the top of the sheet, and the letter will begin on the fifth line from the top, thus:
This is the written message. It should start on the same line with the words Dear Sir, or [pg 22] leaving a small space after these words. If the address doesn't include the place of residence or business, then the greeting Dear Sir or Gentlemen will be placed on the next line below the name, or the fourth line from the top of the page, and the letter will begin on the fifth line from the top, like this:

Mr. Henry L. Dunham,
Dear Sir:
In answer to your esteemed favor
Sometimes for the sake of convenience, and the saving of time and labor, the letter head has printed in the left corner, above the address, a blank form of memorandum as follows:
Sometimes, for convenience and to save time and effort, the letterhead has a blank memorandum form printed in the left corner, above the address, like this:
Referring to} yours of.....} |
OR, | In reply to} your favor of.....,} |
---|
and after this introduction the writer is able speedily to get at the marrow of his letter, without acknowledging the receipt of a former communication.
and after this introduction, the writer can quickly get to the main point of his letter without acknowledging the receipt of a previous message.
The body of the letter should be divided into as many paragraphs as there are distinct subjects in the letter, or a new paragraph should be commenced at every change of the subject. The habit which some persons have of tacking one subject to the end of another, and thus making a letter one continuous paragraph of mixed up information, instructions and requests, is extremely objectionable. It destroys the force of what is said, instead of fixing each thought clearly on the mind of the reader; it leaves him confused, and he reads a second time and tries to get his ideas fixed and systematized, or he throws aside the letter until he has more time in which to study it and get the meaning clear.
The body of the letter should be split into as many paragraphs as there are different topics in the letter, or a new paragraph should start with every change in subject. The tendency some people have to stick one topic onto the end of another, creating a letter that’s just one long paragraph of mixed information, instructions, and requests, is really problematic. It undermines the impact of what’s being said, rather than presenting each idea clearly in the reader's mind; it leaves them confused, and they either read it again to try to organize their thoughts or set the letter aside until they have more time to figure it out.
If the letter is long and is really concerning only one subject, then it may properly be divided into paragraphs by separating the different divisions of the subject, and giving a paragraph to each. These should be arranged in their logical order. Wherever the letter is to contain numerous paragraphs to avoid omitting any of the items, it is best to jot them down on a slip of paper, then embody them in the letter in their natural order.
If the letter is long and focuses on just one topic, it can be divided into paragraphs by breaking down the different parts of the topic and giving each part its own paragraph. These should be organized in a logical sequence. If the letter includes several paragraphs to ensure no items are skipped, it’s a good idea to write them down on a piece of paper and then include them in the letter in the order they naturally fit.
The first word of each paragraph should be indented, or moved in from the margin, usually about the width of the margin. Thus if the margin is three-fourths of an inch in width, the paragraph should begin three-fourths of an inch from the margin. Some writers, however, prefer to commence the first word of the paragraph an inch from the margin, and it is really not so essential what the distance is, as that it should be uniform, and all the paragraphs begin alike. A little attention is necessary here. In ordering goods make each article a separate paragraph.
The first word of each paragraph should be indented or moved in from the margin, usually about the width of the margin. So, if the margin is three-fourths of an inch wide, the paragraph should start three-fourths of an inch in from the margin. Some writers, though, prefer to start the first word of the paragraph an inch from the margin, and it’s not as important what the exact distance is, as long as it’s consistent and all the paragraphs start the same way. A bit of attention is needed here. When ordering items, make each one a separate paragraph.
COMPLIMENTARY CLOSING AND SIGNATURE.
The complimentary closing consists of such words as Yours truly, Respectfully, etc., and should be placed on the next line beneath the last one occupied by the body of the letter, commencing a little to the right of the middle. The signature should be placed underneath the words of respect, and begin still a little farther to the right. Thus the conclusion of the letter will correspond in position and arrangement with the heading.
The complimentary closing includes phrases like Yours truly, Respectfully, etc., and should be positioned on the next line below the last line of the letter's body, starting a bit to the right of center. The signature should go underneath the respectful closing and start a bit further to the right. This way, the end of the letter matches in position and layout with the heading.

Yours truly,
John Maynard.
The language of the complimentary closing should be governed by the relation between the parties, and should correspond with the complimentary address. The first letter between strangers should commence with Sir and end with the word Respectfully. After the exchange of a few letters and a sort of business acquaintance may be said to exist between the correspondents,then Dear Sir, and Yours truly, may properly be introduced. A little more cordial would be such a conclusion as the following:
The language of the closing should reflect the relationship between the parties and match the respectful address. The first letter between strangers should start with Sir and end with Respectfully. Once a few letters have been exchanged and a kind of business relationship has developed, Dear Sir and Yours truly can be appropriately used. A slightly warmer conclusion could be something like this:

Yours very truly,
Rinold, Constable & Co.
The man of business is apt, however, to have one stereotyped beginning and ending to all his letters, and seldom stops to discriminate between strangers and old customers in this respect. Often the conclusion may be connected to the closing paragraph with perfect grace and ease thus:
The business person tends to use the same standard opening and closing for all their letters and rarely differentiates between new clients and returning ones in this regard. Often, the ending can flow into the final paragraph smoothly like this:

Hoping to receive the goods without delay,
I remain,
Respectfully,
Henry P. Bowen.
In the signature of a letter, especial care should be exercised. Bear in mind that names of persons are not governed by the rules of spelling, and words which precede or follow, proper names will not aid us in deciphering them if they are poorly written.
In the signature of a letter, extra care should be taken. Remember that people's names don't always follow standard spelling rules, and the words that come before or after proper names won't help us understand them if they're written poorly.

A Model Business Letter
146 S. Tenth Street,
Cincinnati, March 11, 1884,
Messrs. Arnold, Constable & Co.,
Broadway & 19th Sts, New York.
Gentlemen: Inclosed please find
New York Exchange in settlement of your
Invoice of the 1st inst. less Cash discount.
Amount of Invoice, $325.80
Cash discount 5% 16.29
———
Draft inclosed $309.51
The goods have been received, and are
very satisfactory in both quality and price.
You may expect another order soon.
Yours truly,
James Z. Wilson Co.
The young person who would learn to write a good business letter, should, with pen, ink and suitable paper, sit down and practice faithfully after the above model. Write and re-write it a dozen times or more, until your letter resembles it closely. Then take any of the models for letters given near the close of this chapter, and with this matter, write a letter which will conform with the foregoing model in appearance and dress. Write the same matter over again, and improve it in its defects. Criticise each line and word. See that no words or letters are omitted, and that the punctuation is according to the models in this book. Eliminate all ungainly letters, shorten the loops, see that each letter rests on the line, and that, withal your page is clean and regular.
The young person who wants to learn how to write a good business letter should sit down with a pen, ink, and appropriate paper and practice diligently using the model above. Write and rewrite it a dozen times or more until your letter closely resembles it. Then choose any of the letter models provided near the end of this chapter and use that content to write a letter that matches the previous model in format and style. Rewrite the same content again and improve any flaws. Review each line and word. Make sure no words or letters are missing and that the punctuation follows the examples in this book. Get rid of any awkward letters, shorten the loops, ensure each letter touches the line, and make sure your page looks clean and uniform.
The person who will thus devote a little earnest study and practice, may early acquire the valuable accomplishment of writing a pleasing business letter, so far as the mechanical structure goes.
The person who takes some time to study and practice can quickly learn the valuable skill of writing a good business letter, at least in terms of its mechanical structure.
ADDRESSING THE ENVELOPE.
After the letter is finished, and while it yet lies open before you, the Envelope should be addressed. As before stated, the directions on the envelope must conform to the address at the beginning of the letter, hence the necessity for addressing the envelope before the letter is folded.
After the letter is completed and still lies open in front of you, the envelope should be addressed. As mentioned earlier, the information on the envelope must match the address at the start of the letter; therefore, it’s essential to address the envelope before folding the letter.
The first line of the address of the envelope should consist of the name of the person or firm to whom the letter is written, together with any appropriate titles, and should be written across or a little below the middle of the envelope, but never above it, beginning [pg 24] the left edge. The space between this first line and the bottom of the envelope should be about equally divided among the other lines, each of which begins still farther to the right than the one above, thus:
The first line of the address on the envelope should include the name of the person or company the letter is addressed to, along with any relevant titles. This should be written across or slightly below the middle of the envelope, but never above it, starting from the left edge. The space between this first line and the bottom of the envelope should be equally divided among the other lines, each starting slightly further to the right than the one above, like this: [pg 24]

Messrs. Arnold, Constable & Co.,
Cor. Broadway & 19th Sts.,
New York City.
When writing to a person in a large city the number and street should be a part of the address, and may be placed as in the above form, or in the left hand lower corner as follows:
When addressing someone in a big city, you should include the street number and name as part of the address. You can place it like shown above, or in the lower left corner like this:

Lewis H. Taylor, Esq.,
Chicago,
118 Wabash Ave. Ill.
In case the letter is addressed in care of any one this should be placed in the lower left corner. If a letter of introduction, the words Introducing Mr. John Smith, or similar words, should be placed in this corner.
In case the letter is addressed to someone in care of another person, this should be placed in the lower left corner. If it’s a letter of introduction, the words Introducing Mr. John Smith, or similar wording, should go in this corner.
Letters addressed to small towns or villages should bear the name of the county as follows:
Letters addressed to small towns or villages should include the name of the county as follows:

Mr. Henry D. Chambers,
Washington,
Porter County,
Ala.
Or the name of the county may be placed in the lower left corner. The Post Office box number is usually placed in the lower left corner.
Or the name of the county may be put in the lower left corner. The Post Office box number is typically placed in the lower left corner.
FOLDING A LETTER.
Having written an excellent letter, and faultlessly addressed the envelope, all may be easily stamped as unbusiness-like, and spoiled, by improperly performing so simple a part as the folding. Remember that excellent rule that, whatever is worth doing should be well done.
Having written a great letter and perfectly addressed the envelope, everything can easily be seen as unprofessional and messed up by not doing something as simple as folding it correctly. Keep in mind that important principle that anything worth doing should be done well.
With the letter sheet lying before you, turn the bottom edge up so that it lies along with the top edge, thus making a fold in the middle, which press down with the thumb nail or with a paper folder. Then fold the right edge over so that it falls two-thirds the distance across the sheet, and press down the edge. Next fold the left edge of the sheet over to the right, breaking the fold at the edge of the part folded over just before.
With the letter sheet in front of you, fold the bottom edge up to align with the top edge, creating a crease in the middle. Press down on the crease with your thumbnail or a bone folder. Then, fold the right edge over so that it covers about two-thirds of the sheet, and press down on that edge. Next, fold the left edge of the sheet over to the right, breaking the previous fold at the edge of the part you just folded over.
In case a check, note, draft, bill or currency is to be sent by letter, it should be placed on the upper half of the sheet as it lies open, and then the letter should be folded the same as if it were not there. This will fold the paper or document in the letter so that it will be difficult to extract it while being transmitted in the mails, and so that it will not be dropped or lost in opening the letter.
In case a check, note, draft, bill, or currency needs to be sent by mail, it should be placed in the upper half of the sheet while it’s open. Then, fold the letter as you normally would. This way, the paper or document will be folded within the letter, making it hard to take out while it’s being mailed, and reducing the chances of it being dropped or lost when opening the letter.
The letter is now folded so that it will be of equal thickness in every part of the envelope. Insert the last broken or folded edge in the envelope first, with [pg 25] original edges of the sheet at the end of the envelope which the stamp is on; when taken from the envelope the letter will then be proper side up.
The letter is now folded so that it has the same thickness throughout the envelope. Insert the last broken or folded edge into the envelope first, with the original edges of the sheet at the end of the envelope where the stamp is located; when taken out of the envelope, the letter will be the right side up.
THE LITERATURE OF A LETTER.
To be able to compose a letter requires more ability than to give it the proper arrangement and mechanical dress. A mind well stored with useful knowledge as well as command of language, is necessary in writing a letter on general subjects. The strictly business letter requires a thorough understanding of the facts concerning which the letter is written, and these facts to be set forth in plain and unmistakable language. All display of rhetoric or flourish of words is entirely out of place in the sober, practical letter of business. The proper use of capital letters, punctuation, and correct spelling are essential to the well written letter, and with a little care and striving may be easily acquired.
Writing a letter takes more skill than just organizing it and making it look good. You need a mind filled with useful knowledge and a good command of language to write a letter on general topics. A business letter calls for a clear understanding of the facts related to the subject, and those facts should be expressed in straightforward and clear language. Any showy rhetoric or fancy words have no place in a serious, practical business letter. Using capital letters, punctuation, and correct spelling properly is essential for a well-written letter, and with some effort and attention, these can be easily learned.
ARRANGEMENT OF ITEMS.
As stated before, each item or subject in a letter should be embraced in a separate paragraph. These should be arranged in the order in which they would naturally come, either in point of time, importance, or as regards policy. Never begin a letter abruptly with a complaint, but rather bring in all unpleasant subjects toward the close. If an answer to a letter of inquiry, take up the questions as they are asked, indicate first what the question is, and then state clearly the answer. The first paragraph should acknowledge the receipt of the communication now to be answered, giving date and indicating its nature and contents, thus:
As mentioned earlier, each topic in a letter should be addressed in a separate paragraph. These should be organized in a way that feels natural, whether by time, importance, or policy. Don’t start a letter with a complaint; instead, save any unpleasant topics for the end. If you’re responding to an inquiry, address the questions in the order they were asked: state what the question is first, then provide the clear answer. The first paragraph should acknowledge that you received the communication you are responding to, giving its date and outlining its nature and contents, like this:
Your letter of the 10th instant concerning damaged goods is received, etc.
We received your letter dated the 10th regarding the damaged goods, etc.
The closing paragraph usually begins with such words as Hoping, Trusting, Awaiting, Thanking, or similar expressions, and is complimentary in its tone and designed as a courtesy.
The closing paragraph typically starts with words like Hoping, Trusting, Awaiting, Thanking or other similar phrases, and has a complimentary tone intended as a courtesy.
BREVITY.
Business letters should be brief and to the point. The best letter states clearly all the facts in the fewest words. Brevity is not inconsistent with a long letter, as so much may need to be said as to require a long letter, but all repetitions, lengthy statements and multiplication of words should be avoided. Use short sentences, and make every word mean something. Short sentences are more forcible, and more easily understood or remembered, than long drawn out utterances.
Business letters should be concise and straightforward. The best letters communicate all the essential facts in the fewest words. Being brief doesn’t mean a letter can’t be long; sometimes a lot needs to be said, which may require a longer letter. However, you should avoid repetition, lengthy statements, and excessive wording. Use short sentences, and ensure every word adds value. Short sentences are more impactful and easier to understand or remember than long, drawn-out statements.
STYLE.
Style refers to the tone, air, or manner of expression. Dignity and strength should characterize the style of the business letter. No ornament of expression or eloquence of language is necessary or appropriate in a correspondence between business men. Come to your meaning at once. State the facts. Let every sentence bristle with points.
Style refers to the tone, vibe, or way of expressing something. Dignity and strength should define the style of a business letter. There's no need for fancy language or flowery expressions in communication between business people. Get to the point right away. State the facts. Let every sentence be sharp and impactful.
The successful business man must possess energy, decision, and force, and these qualities should be conspicuous in his correspondence in order to command respect. Never use loose or slang expressions. The business man should be a gentleman. Indulge in no display of superior knowledge or education, but temper each paragraph with respect and deference to others. The learner who would aspire to write a good letter, should, after having finished his attempt, go over each sentence carefully and wherever the pronoun I occurs, modify the expression so as to leave this out.
The successful businessman needs to have energy, decisiveness, and strength, and these traits should be apparent in his communication to earn respect. Avoid using vague or slang expressions. A businessman should be a gentleman. Don't show off superior knowledge or education; instead, soften each paragraph with respect and consideration for others. Anyone who wants to write a good letter should, after finishing their draft, carefully review each sentence and wherever the pronoun "I" appears, rephrase it to eliminate that reference.
ORDERING GOODS.
In ordering goods of any kind, care should be used to state very explicitly the color, size, quality, and quantity of the articles desired. If manufactured goods, the name of the manufacturer, or his trade mark or brand should be given. Also state when you desire the goods shipped and in what way. If by freight or express, state what Freight line or Express Company.
When ordering any goods, it's important to clearly specify the color, size, quality, and quantity of the items you want. If the goods are manufactured, include the manufacturer's name or brand. Also, let us know when you want the items shipped and how you want them sent. If by freight or express, specify which freight line or express company you prefer.
SENDING MONEY BY LETTER.
Paper currency should seldom be trusted to pass through the mails, as the liability to loss is too great. Better send draft or P. O. money order, and in every case the amount of the remittance should be stated in the letter, and also whether by draft or otherwise sent. The letter may become important evidence in regard to payment at some future time.
Paper money shouldn't be trusted to go through the mail, as the risk of loss is too high. It's better to send a check or a postal money order, and in every case, the amount being sent should be mentioned in the letter, along with whether it's a check or another method. That letter could be important evidence about the payment at some point in the future.
INSTRUCTIONS.
In giving instructions to agents, manufacturers and others, let each order occupy a separate paragraph. State in unmistakable language the instructions desired to be conveyed. If possible a diagram or plan should be enclosed in the letter. Cautions and complaints, if any, should be clearly set forth in paragraphs near the close of the letter.
In giving instructions to agents, manufacturers, and others, let each order have its own paragraph. Clearly state the instructions you want to convey. If possible, include a diagram or plan with the letter. Any cautions or complaints should be clearly detailed in paragraphs toward the end of the letter.
A DUNNING LETTER.
State when the debt was contracted, its amount, the fact of it having been long past due, the necessity for immediate payment, and any other facts depending on [pg 26] the peculiarities of the case, which it may seem best to make use of, such as promises to pay, which have not been met; the inconvenience as well as injury and distrust caused by such irregularities, etc.
State when the debt was incurred, how much it was, that it has been overdue for a long time, the need for immediate payment, and any other relevant details related to [pg 26] the specifics of the situation, such as unfulfilled promises to pay; the inconvenience and harm, as well as the distrust caused by these irregularities, etc.
LETTERS OF INTRODUCTION.
Be just and truthful, avoiding any stereotyped form in letters of introduction. Never give a letter of introduction unless you have entire confidence in the person to whom it is given; it may reflect on your character or be used against you. Be very guarded that no expressions may be construed into a letter of credit, thus making the writer liable for payment. Use no unfounded statements or assertions, over-estimating your friend, as these may prove untrue.
Be fair and honest, steering clear of any clichéd language in letters of introduction. Only provide a letter of introduction if you completely trust the person receiving it; it could affect your reputation or be used against you. Be careful that nothing you say could be interpreted as a letter of credit, which would make you responsible for payment. Avoid making any unsupported statements or exaggerating your friend's qualities, as they might turn out to be false.
Willing to extend a favor to a friend by giving a letter of introduction, do not be guilty of introducing him to any one in whom he may not place confidence, as he might be a loser by such.
Willing to help a friend by giving a letter of introduction, don’t make the mistake of introducing him to anyone he might not trust, as he could suffer from that.
Form of a Letter Ordering Goods.
128 Jackson Street,
RICHMOND, VA., May 24, 18——.
128 Jackson Street,
RICHMOND, VA., May 24, 18——.
Messrs. JONES & SMITH,
867 Market St., Philadelphia.
Messrs. JONES & SMITH,
867 Market St., Philadelphia.
Gentlemen: Please ship me by Fast Freight as soon as possible the following goods:
Gentlemen: Please send me the following goods by Fast Freight as soon as you can:
3 hhds. N. O. Molasses.
1 bbl. Granulated Sugar.
5 chests English Breakfast Tea.
2 sacks Mocha Coffee, wanted not ground.
5 boxes Colgate's Toilet Soap.
3 hhds. N. O. Molasses.
1 bbl. Granulated Sugar.
5 chests English Breakfast Tea.
2 sacks Mocha Coffee, not ground.
5 boxes Colgate's Toilet Soap.
I will remit the amount of the invoice immediately upon the receipt of the goods.
I will pay the invoice amount as soon as I receive the goods.
Yours respectfully,
Sincerely,
JAMES C. ADAMS.
JAMES C. ADAMS.
Ordering Goods and Enclosing Price.
RICHMOND, IND., Dec. 29, 18——.
RICHMOND, IN, Dec. 29, 18——.
Messrs. MARSHALL FIELD & Co.,
Chicago, Ill.
Messrs. Marshall Field & Co.,
Chicago, IL
Gentlemen: Please forward me by American Express at once
Gentlemen: Please send me by American Express right away.
1 Lancaster Spread, 3.50
12 yds. Gingham, small check. (15c.) 1.80
3 doz. Napkins ($3.00), 9.00
1 Lancaster Spread, 3.50
12 yds. Gingham, small check. (15c.) 1.80
3 dozen Napkins ($3.00), 9.00
————
Understood. Please provide the text you would like me to modernize.
$14.30
$14.30
For which I inclose P.O. Money order.
For which I am including a P.O. Money Order.
Hoping to receive the goods without delay, I am,
Hoping to receive the goods promptly, I am,
Respectfully,
Respectfully,
WILLIAM L. MILLER.
WILLIAM L. MILLER.
Desiring to Open an Account.
DAYTON, OHIO, Oct. 12, 18——.
DAYTON, OHIO, Oct. 12, 18XX.
Messrs. HOLMES & WILSON,
Detroit, Mich.
Holmes & Wilson,
Detroit, MI
Gentlemen: Having recently established myself in the retail Hardware trade in this city, with fair prospects of success, and being in need of new goods from time to time, would like to open an account with your highly respectable house.
Gentlemen: I recently started my own hardware retail business in this city, and I see good potential for success. As I will need new products from time to time, I would like to open an account with your reputable company.
My capital is small, but I have the satisfaction of knowing that what little I possess is the fruit of my own industry and saving. I can refer you to the well known firm of Smith, Day & Co., of this city, as to my character and standing.
My savings are modest, but I'm proud to say that everything I have is the result of my own hard work and frugality. I can reference the reputable company Smith, Day & Co. in this city to vouch for my character and reputation.
Should my reference prove satisfactory, please forward me at once by U.S. Express,
Should my reference prove satisfactory, please send it to me immediately via U.S. Express,
2 Butchers' Bow Saws
1/2 doz. Mortise Locks, with Porcelain Knobs.
2 kegs 8d Nails,
2 Butchers' Bow Saws
6 Mortise Locks, with Porcelain Knobs.
2 kegs of 8d Nails,
and charge to my account.
and bill my account.
Hoping that my order may receive your usual prompt attention, I am,
Hoping that my order gets your usual quick attention, I am,
Yours respectfully,
Best regards,
HENRY M. BARROWS.
HENRY M. BARROWS.
Letter of Credit.
LEXINGTON, KY., June 25, 18——.
LEXINGTON, KY., June 25, 18xx.
Messrs. DODGE, MANOR & DEVOE,
New York City.
Messrs. Dodge, Manor & Devoe,
New York City.
Gentlemen: Please allow the bearer of this, Mr. James Curtis, a credit for such goods as he may select, not exceeding One Thousand dollars, and if he does not pay for them, I will.
Gentlemen: Please allow Mr. James Curtis, the person carrying this note, to charge up to One Thousand dollars for any goods he chooses. If he doesn't pay for them, I will.
Please notify me in case he buys, of the amount, and when due, and if the account is not settled promptly according to agreement, write me at once.
Please let me know if he buys, how much it is, and when it's due. If the account isn't settled on time as agreed, please write to me right away.
Yours truly,
Sincerely,
HIRAM DUNCAN.
Hiram Duncan.
Inclosing an Invoice.
125 Lake Street,
CHICAGO, Nov. 15, 18——.
125 Lake Street,
CHICAGO, Nov. 15, 18——.
SAMUEL D. PRENTICE, Esq.,
Vevay, Ind.
SAMUEL D. PRENTICE, Esq.,
Vevay, IN
Dear Sir: Inclosed please find invoice of goods amounting to $218.60, shipped you this day by the B. & O. Express, as per your order of the 11th inst.
Dear Sir: Enclosed is the invoice for goods totaling $218.60, which we shipped to you today via the B. & O. Express, as per your order from the 11th.
Hoping that the goods may prove satisfactory, and that we may be favored with further orders, we remain,
Hoping that the products meet your expectations, and that we'll receive more orders, we remain,
Yours truly,
Sincerely,
SIBLEY, DUDLEY & CO.
Sibley, Dudley & Co.
Letter of Introduction.
168 Olive Street,
ST. LOUIS, June 4, 18——.
168 Olive Street,
ST. LOUIS, June 4, 18——.
HENRY M. BLISS, Esq.,
Boston.
HENRY M. BLISS, Esq., Boston.
Dear Sir: This will introduce to you the bearer, Mr. William P. Hainline, of this city who visits Boston, for the purpose of engaging in the Hat, Cap and Fur trade.
Dear Sir: This is to introduce you to the bearer, Mr. William P. Hainline, from this city, who is visiting Boston to engage in the hat, cap, and fur trade.
He is a young man of energy and ability, and withal, a gentlemen in every sense.
He is a young man full of energy and talent, and on top of that, he is a gentleman in every way.
Any assistance you may render him by way of introduction to your leading merchants or otherwise, in establishing his new enterprise will be duly appreciated by both himself and
Any help you can give him, whether it's introducing him to your top merchants or any other way, in getting his new business off the ground will be greatly appreciated by both him and
Yours truly,
Sincerely,
JAMES W. BROOKING.
JAMES W. BROOKING.
Inclosing Remittance.
MILWAUKEE, WIS., Feb. 18, 18——.
MILWAUKEE, WI, Feb. 18, 18——.
Messrs. ARNOLD, CONSTABLE & Co.,
New York.
Messrs. ARNOLD, CONSTABLE & Co.,
New York.
Gentlemen: The goods ordered of you on the 3d inst. have been received and are entirely satisfactory in both reality and price.
Gentlemen: The goods we ordered from you on the 3rd have been received and are completely satisfactory in both quality and price.
Enclosed please find New York exchange for $816.23, the amount of your bill.
Enclosed is a New York exchange for $816.23, which is the amount of your bill.
Thanking you for your promptness in filling my order, I am,
Thank you for quickly processing my order. I am,
Yours respectfully,
Sincerely,
HENRY GOODFELLOW.
HENRY GOODFELLOW.
Inclosing Draft for Acceptance.
NEW YORK, Aug. 8, 18——.
NEW YORK, Aug. 8, 2018.
Messrs. WEBSTER & DUNN,
Cairo, Ill.
Webster & Dunn,
Cairo, IL
Gentlemen: Inclosed we hand you Draft at 30 days for acceptance for $928.15, the amount of balance due from you to us to the present date. We shall feel obliged by your accepting the same, and returning it by due course of mail.
Gentlemen: Enclosed is a 30-day draft for acceptance for $928.15, the total balance you owe us as of today. We would appreciate it if you could accept it and return it to us by mail.
Awaiting further favors, we are,
We are waiting for more favors.
Very truly yours,
Sincerely,
DODGE, HOLMES & CO.
Dodge, Holmes & Co.
Inclosing a Statement of Account.
CHICAGO, March 1, 18——.
CHICAGO, March 1, 2018.
Messrs. CHASE & HOWARD,
South Bend, Ind.
Messrs. CHASE & HOWARD,
South Bend, IN.
Gentlemen: Inclosed please find a statement of your account for the past three months, which we believe you will find correct.
Gentlemen: Enclosed is a statement of your account for the past three months, which we believe is accurate.
We shall feel obliged by your examining the same at your earliest convenience, and shall be happy to receive your check for the amount or instructions to draw on you in the ordinary course.
We would appreciate it if you could review this at your earliest convenience, and we would be glad to receive your check for the amount or instructions to process this with you as usual.
We are, gentlemen,
We are, guys,
Yours truly,
Sincerely,
J.V. FARWELL & CO.
J.V. Farwell & Co.
A Dunning Letter.
DENVER, COL., June 30, 18——.
DENVER, CO, June 30, 18——.
JAMES C. ADAMS, Esq.,
Great Bend, Kansas.
JAMES C. ADAMS, Esq.,
Great Bend, Kansas.
Dear Sir: Allow me to remind you that your account with me has been standing for several months unsettled.
Dear Sir: I want to remind you that your account with me has been unpaid for several months.
I should not even now have called your attention to it, were it not that in a few days I must meet a heavy bill, and must rely in part on your account to furnish me the means.
I shouldn't even be bringing this up right now if it weren't for the fact that in a few days I have to pay a big bill, and I'm counting on your account to help me cover the costs.
I would, therefore, esteem it a great favor if you would let me have either the whole, or at least the greater part of your account in the course of a week or ten days.
I would really appreciate it if you could send me the whole thing, or at least most of your account, within a week or ten days.
Thanking you for past favors, I remain, Sir,
Thank you for your past kindness. Sincerely,
Yours truly,
Sincerely,
A.R. MORGAN.
A.R. MORGAN.
An Application for a Situation in Business.
Paste the Advertisement at the head of the sheet, and write as follows:
Place the advertisement at the top of the sheet, and write like this:
124 Fayette Street,
SYRACUSE, N. Y., Sept. 17, 18——
124 Fayette Street,
SYRACUSE, NY, Sept. 17, 18——
JOURNAL OFFICE,
City.
JOURNAL OFFICE,
City.
Dear Sir: In reply to the above advertisement I would respectfully offer my services.
Dear Sir: In response to the above advertisement, I would like to offer my services respectfully.
I am 19 years of age, have a good education, and have had some experience in business, having assisted my father in his grocery store. I am not afraid of work, and never allow myself to be idle when there is work to be done. I can refer you as to my character, to Mr. J.H. Trout, president of the Gas Company, who has known me all my life.
I am 19 years old, have a solid education, and have some experience in business, having helped my dad in his grocery store. I’m not afraid of hard work and never let myself be lazy when there’s work to do. I can provide a reference for my character from Mr. J.H. Trout, the president of the Gas Company, who has known me my whole life.
In reference to salary, I leave that with you, but feel certain that I could earn five dollars per week for you.
In terms of salary, I’ll leave that up to you, but I’m confident I could earn five dollars a week for you.
Hoping to have the pleasure of an interview, I remain,
Hoping for the chance to have an interview, I remain,
Respectfully,
Respectfully,
HENRY OTIS.
HENRY OTIS.
Asking Permission to Refer to a Person.
SYRACUSE, N. Y., Sept. 17, 18——.
SYRACUSE, N.Y., Sept. 17, 18___.
J.H. TROUT, Esq.,
J.H. TROUT, Esq.
Dear Sir:
Dear Sir/Madam:
I beg to inform you that in applying for a situation this morning, advertised in the Journal, I took the liberty of using your name as a reference. The length of time I have been honored with your acquaintance, and the words of encouragement which you have given me heretofore, lead me to hope you would speak favorably in this instance, adding this to the numerous obligations already conferred upon
I want to let you know that when I applied for a job this morning, advertised in the Journal, I took the liberty of using your name as a reference. The length of time I have had the honor of knowing you and the encouragement you’ve given me in the past make me hope you would speak positively in this case, adding to the many favors you’ve already done for me.
Your obedient servant,
Your loyal servant,
HENRY OTIS.
HENRY OTIS.
Inquiring as to Business Prospects.
NEWARK, OHIO, June 15, 18——.
NEWARK, OHIO, June 15, 1818.
Mr. J.D. SHAYLOR,
Denver, Col.
Mr. J.D. Shaylor,
Denver, CO.
My Dear Sir: As I told you a year ago, I have been thinking seriously of disposing of my small business here and locating in some live and promising city out west, where I can grow up with the country as you are doing.
My Dear Sir: As I mentioned to you a year ago, I've been seriously considering selling my small business here and moving to a vibrant and promising city out west, where I can thrive alongside the country like you are.
Will you have the kindness to sit down and write me at your convenience, full information in regard to the prospects of business, price of rents, cost of living, etc., in your city, and any other information, especially in regard to the hardware trade.
Will you please sit down and write me at your convenience with complete information about the business prospects, rent prices, cost of living, and so on in your city, along with any other details, especially concerning the hardware trade?
If you will thus kindly give me the facts on which I can base a calculation, and all is favorable, I will probably visit Denver this fall, and eventually become your neighbor.
If you could please provide me with the details I need for a calculation, and everything looks good, I'll likely visit Denver this fall and eventually become your neighbor.
Yours very truly,
Sincerely,
J.O. GOODRICH.
J.O. GOODRICH.
Letter of Recommendation.
GRAND HAVEN, Mich., May 17, 18——.
GRAND HAVEN, Mich., May 17, 18——.
To WHOM IT MAY CONCERN:
To Whom It May Concern:
Mr. Henry McPherson, who is now leaving our employ, has been in our office for the past two years, during which time he has faithfully attended to his duties, proving himself to be industrious and thoroughly reliable. He is a good penman, correct accountant, and acquainted with correspondence.
Mr. Henry McPherson, who is now leaving our team, has been in our office for the past two years. During this time, he has diligently fulfilled his responsibilities, showing himself to be hardworking and completely trustworthy. He is a skilled writer, an accurate accountant, and familiar with correspondence.
We shall at any time cheerfully respond to all applications we may have regarding his character and abilities, and wish him every success.
We will gladly respond to any inquiries about his character and abilities at any time and wish him all the best in his future endeavors.
Yours truly,
Sincerely,
WOOD & HILL.
Wood & Hill.
Notice of Dissolution of a Partnership.
DAVENPORT, IA., Dec. 10, 18——.
DAVENPORT, IA, Dec. 10, 18__.
JAS. L. BINGHAM & CO.,
Cedar Rapids, Ia.
JAS. L. BINGHAM & CO.,
Cedar Rapids, IA.
Gentlemen: On the 1st of January next the partnership for the past ten years existing between Geo. H. Clark and Henry Webster, wholesale grocers in this City, will expire by limitation of the contract.
Gentlemen: On January 1st, the partnership that has existed for the past ten years between Geo. H. Clark and Henry Webster, wholesale grocers in this City, will end as per the terms of the contract.
The firm takes this opportunity to thank its customers and friends for their generous patronage and support, whereby the business of the house grew to such large proportions.
The company wants to take a moment to thank its customers and friends for their generous support, which has helped our business grow to such impressive heights.
After the first of January the business will be carried on at the old stand, Nos. 76 and 78 Main St., by Henry Webster and Cyrus D. Bradford, under the firm name of Webster & Bradford. We are, gentlemen,
After January 1st, the business will continue at the same location, 76 and 78 Main St., managed by Henry Webster and Cyrus D. Bradford, under the name Webster & Bradford. We are, gentlemen,
Your obedient servants,
Your loyal team,
CLARK & WEBSTER.
CLARK & WEBSTER.
Recommending a Successor in Business.
CINCINNATI, OHIO, Dec. 15, 18——.
Cincinnati, OH, Dec. 15, 1818.
TO THE PUBLIC:
FOR THE PUBLIC:
It is with some feeling of regret that we announce our retirement from the business on the beginning of the new year. Our stock and premises will then be transferred to Messrs. Franklin and Warren, whom we cheerfully present to your notice, and feel it our duty to recommend them for a continuance of that liberal confidence and patronage which you have bestowed on us during the past twenty years.
It is with some regret that we announce our retirement from the business at the start of the new year. Our stock and premises will be handed over to Messrs. Franklin and Warren, whom we are pleased to introduce to you, and we feel it’s our responsibility to recommend them for the ongoing trust and support you have given us over the past twenty years.
Both these young gentlemen have been clerks of ours for several years past, and are in every way efficient and capable to continue the business.
Both of these young men have been our clerks for several years now, and they are fully competent and capable of continuing the business.
We are
We're
Respectfully,
With respect,
JOHNSON & FOX
JOHNSON & FOX


ELEMENTS OF SUCCESS IN BUSINESS
In order to succeed in business life, it is necessary to cultivate and develop certain qualities and traits of character. These are a portion of the capital of the successful man, and a more essential portion than money or goods.
To succeed in business life, you need to cultivate and develop certain qualities and character traits. These are part of the assets of a successful person and are even more essential than money or goods.

COUNSEL AND ADVICE
HONESTY.
"Sharp practice" may bring a temporary gain but in the long run of life that man will be far ahead who deals squarely and honestly at all times. A thoroughly honest clerk will command a higher salary than one of equivocal habits, while the merchant who has a reputation for honesty and truthfulness in regard to the quality and value of his goods, will on this account he favored with a considerable custom. The business man whose "word is as good as his bond" can in any emergency, control large amounts of capital, the use of which brings him a rich return, while the man who sells his neighbor's good opinion for a temporary gain, will find that he has discounted his future success, but taking an advantage at the cost of ten tines its value.
"Sharp practice" might offer a short-term benefit, but in the long run, the person who operates fairly and honestly will come out on top. A completely honest employee will earn a higher salary than someone with questionable habits, while a merchant known for honesty and integrity regarding the quality and value of their products will attract a loyal customer base. A businessman whose "word is as good as his bond" can handle significant capital in any situation, leading to substantial profits, while someone who compromises their neighbor's trust for quick gains will discover they've sacrificed future success for a momentary advantage that costs them far more in the end.
INDUSTRY.
No other quality can take the place of this, and no talents of mind, however excellent, will bring success without labor; persistent systematic labor. The young man who expects to find some royal road to success with little or no effort, or who imagines that his mental abilities will compensate for a lack of application, cheats and ruins himself. Horace Greeley probably never said a grander thing than this: "The saddest hour in any man's career is that wherein he, for the first time, fancies there is an easier was of gaining a dollar than by squarely earning it." and Horace Greeley was himself an example of success through industry.
No other quality can replace this, and no amount of talent, no matter how great, will lead to success without hard work; consistent, organized effort. A young man who thinks he’ll find a shortcut to success with little or no effort, or believes that his intelligence will make up for a lack of dedication, is only fooling and sabotaging himself. Horace Greeley probably never said anything more profound than this: "The saddest moment in any man's career is when he first thinks there’s an easier way to make a dollar than by earning it honestly." And Horace Greeley was himself a shining example of success through hard work.
It is not genius, but the great mass of average people, who work, that make the successes in life. Some toil with the brain, and others toil with the hand, but [pg 29] all must toil. Industry applies to hours in business and out of business. It means not only to perform all required work promptly, but to occupy spare moments usefully, not to idle evenings, and to rise early in the morning.
It’s not genius, but the large group of regular people who work that creates success in life. Some work with their minds, while others work with their hands, but [pg 29] everyone has to put in the effort. Hard work applies to time spent both in and out of work. It means not just completing tasks on time, but also making good use of free moments, not wasting evenings, and getting up early in the morning.
An employee should not confine himself to his mere obligatory duties. He should be ready to work sometimes over hours or in other departments if it is desired of him. Willingness to work is one of the finest qualities in a character, and will compensate for many other deficiencies.
An employee shouldn’t limit themselves to just their basic tasks. They should be willing to put in extra hours or help out in other departments if needed. A willingness to work is one of the greatest qualities a person can have, and it can make up for many other shortcomings.
MEMORY.
This faculty, always so useful, is pre-eminently so to the business man. It must be both retentive and quick. By proper training this faculty may be so cultivated that names, dates and events to a surprising number may be readily recalled. The ability to greet a customer by calling him by name is considered very valuable in any class of business. It makes a very agreeable impression when a man who has not seen us but once or twice, and who is not expecting us, meets us promptly as we enter his store, with, "Why, Mr. ——, how do you do? Glad to see you. When did you leave Newark?" We feel as if we had occupied that man's thoughts since we saw him before. He appreciates us, and we feel like patronizing him. Whereas, on the other hand to meet a customer with a blank, inquiring expression, and greet him with, "Your face is familiar, but I can't recall your name." is unpleasant and tends to drive away custom. Every hotel keeper knows the value of this greeting of customers. Facts, figures and dates are very necessary to remember in business, and these often form the basis of a business transaction or venture by which large profits are made. Superior ability in remembering prices and their fluctuations has been the secret of more than one brilliant success.
This skill, always so valuable, is especially important for business people. It needs to be both reliable and fast. With the right training, this skill can be developed so that names, dates, and events can be easily recalled in large numbers. The ability to greet a customer by name is considered extremely valuable in any type of business. It creates a positive impression when someone who has seen us only once or twice, and isn’t expecting us, meets us right as we enter their store and says, "Hey, Mr. ——, how's it going? Great to see you. When did you leave Newark?" It feels like we’ve been on that person's mind since our last visit. They appreciate us, and we feel inclined to support their business. In contrast, encountering a customer with a blank, puzzled look and saying, "Your face looks familiar, but I can’t remember your name," is awkward and can drive customers away. Every hotel owner understands the importance of greeting their guests. Remembering facts, figures, and dates is essential in business, as they often form the foundation for transactions or ventures that lead to significant profits. Excelling at remembering prices and their changes has been the key to more than one outstanding success.
Desultory reading injures the memory, while close application to a subject, recalling the various points therein, tends greatly to improve this faculty. The clerk or employe in receiving instructions from his principal should endeavor to impress every point clearly on his mind, and retain them there until they are carried out in action. Carelessness and forgetfulness often causes the discharge of otherwise worthy and competent young persons, as employers do not like to repeat their orders.
Casual reading harms the memory, while focusing closely on a topic and recalling its different aspects significantly enhances this skill. A clerk or employee receiving instructions from their boss should try to clearly remember every detail and keep them in mind until they are put into action. Negligence and forgetfulness often lead to the dismissal of otherwise capable and deserving young individuals, as employers don’t appreciate having to repeat their orders.
PROMPTNESS.
A very essential element in the character of the business man is promptness. Filling all engagements at exactly the appointed time, answering letters or forwarding goods with promptness, the man of business finds that much more can be accomplished and with far greater accuracy, than by a loose system of putting off till to-morrow, or according to convenience. Not only so, but competition in business is such that the merchant or tradesman who does not deal with promptness can hardly expect to hold his custom. Young men starting out in the world should form the resolution of doing everything on time. Better to be ahead in the performance of duties than behind. This promptness then acts as a stimulant in itself, and is oftentimes the means of winning success in an enterprise.
A crucial trait for any business person is promptness. Meeting all commitments on time, responding to letters, and sending out goods quickly allows a business person to achieve much more with greater accuracy than by procrastinating or doing things as it suits them. Moreover, competition in business is so fierce that merchants or tradespeople who aren’t prompt can hardly expect to keep their customers. Young people entering the workforce should make it a point to do everything on time. It’s better to be ahead in completing tasks than to fall behind. This promptness serves as a motivation in itself and is often the key to succeeding in any venture.
A thing that is worth the doing, ought to be done quickly when the time is ripe for it. A prompt man or woman is valued, as he respects his word and has due regard for the convenience of others.
A thing that is worth doing should be done quickly when the time is right. A prompt person is valued because they respect their word and consider the convenience of others.
EXECUTIVE ABILITY.

Wavering, timid and uncertain, the man without executive ability never achieves distinction in active life. Intelligence to decide on any measure, firmness in adhering to the decision, and force of will in carrying it out, constitute executive ability, and are as essential to the business man as his stock in trade.
Wavering, timid, and unsure, a man without leadership skills never stands out in active life. The ability to make decisions, the commitment to stick to those decisions, and the determination to see them through are all part of leadership skills, and they're just as crucial to a businessperson as their inventory.
The timid man never makes up his mind until after the opportunity is past, or decides, then recalls his decision, and feels incapable of promptly estimating all the facts in the case. This weakness is oftentimes natural, but more frequently it is a bad habit which should be broken up.
The shy man never decides until after the opportunity has passed, or he makes a choice and then second-guesses it, feeling unable to quickly assess all the facts involved. This weakness is sometimes natural, but more often, it's a bad habit that should be changed.
Rashness is to decide and act without taking the trouble to weigh intelligently the facts in the case. This is inexcusable folly, and always brings serious trouble sooner or later.
Rashness is deciding and acting without taking the time to thoughtfully consider the facts at hand. This is an inexcusable mistake and will inevitably lead to serious problems sooner or later.
Through executive ability the labor or services of one man may be made to produce largely, or without proper direction such services may be almost worthless; and in the case of many employes under one executive head, the results of this combined labor may be great success, or where executive ability is wanting, a great failure.
Through strong leadership, one person's work can have a huge impact, but without proper guidance, that same work can be nearly useless; when many employees report to one leader, their collective efforts can either lead to great success or, if leadership is lacking, to significant failure.
The successful farmer, merchant, manufacturer, banker, and professional man must have this combination of ability, firmness, and will power.
The successful farmer, merchant, manufacturer, banker, and professional must have this mix of skill, determination, and willpower.
PERSEVERANCE.
Those who put their minds on their work, whatever kind that may be, and persist in its thorough execution; who get interested in something for their own advancement, that they may become more capable as men and women of sense and tact; such persons have a lively appreciation of the fact that success is never more certain to be gained by any other course.
Those who focus on their work, no matter what it is, and stick with it until it's done right; who find interest in things that help them grow, so they can become more capable as sensible and tactful individuals; these people truly understand that there's no better way to achieve success.
These people have a just pride in learning the best methods of giving expression to the faculties and powers they possess, and which they desire to make the most of. It is incumbent that they do all in their power for their own and other people's good. Feeling this, an ever present incentive keeps them employed, and they are never idle.
These individuals take pride in learning the best ways to express their abilities and strengths, which they want to maximize. It is their responsibility to do everything they can for their own benefit and that of others. With this in mind, a constant drive keeps them engaged, and they are never inactive.

If one does not succeed from persisting in doing the best he knows how, he may conclude that the ministry of failure is better for him than any worldly success would be.
If someone doesn't succeed by sticking to doing the best they know how, they might think that the experience of failing is better for them than any kind of worldly success.
CIVILITY.
Good behavior is an essential element of our civilization. It should be displayed every day through courteous acts and becoming manners.
Good behavior is a key part of our society. It should be shown every day through polite actions and appropriate manners.
Politeness is said to be the poetry of conduct; and like poetry, it has many qualities. Let not your politeness he too florid, but of that gentle kind which indicates a refined nature.
Politeness is often referred to as the poetry of behavior; and like poetry, it has many qualities. Don’t let your politeness be overly elaborate, but instead be of that gentle kind which reflects a refined character.
In his relations with others, one should never forget his good breeding. It is a general regard for the feelings of others that springs from the absence of all selfishness. No one should behave in the presence of others as though his own wishes were bound to be gratified or his will to control.
In dealing with others, you should always remember your good manners. It’s about being considerate of other people's feelings, which comes from being selfless. No one should act around others as if their own desires must be met or their authority should dominate.
In the more active sphere of business, as in the larger localities where there is close competition, the small merchant frequently outstrips his more powerful rival by one element of success, which may be added to any stock without cost, but cannot be withheld without loss. That element is civility. A kind and obliging manner carries with it an indescribable charm. It must not be a manner that indicates a mean, groveling, timeserving spirit, but a plain, open, and agreeable demeanor that seems to desire to oblige for the pleasure of doing so, and not for the sake of squeezing an extra penny out of a customer's purse.
In the bustling world of business, especially in competitive areas, smaller merchants often surpass their larger competitors through one key factor that can be added to any store without cost but can't be avoided without consequences. That factor is courtesy. A friendly and helpful attitude has an undeniable appeal. It shouldn't come off as insincere or just trying to get by, but rather as a genuine, straightforward, and pleasant demeanor that aims to help simply for the joy of doing so, rather than to extract an extra dollar from a customer's wallet.

INTEGRITY.
The sole reliance of a business man should be in the integrity of his transactions, and in the civility of his demeanor. He should make it the interest and the pleasure of a customer to come to his office or store. If he does this, he will form the very best "connections," and so long as he continues this system of business, they will never desert him.
The only thing a businessman should rely on is the honesty of his dealings and the politeness of his behavior. He should make it both beneficial and enjoyable for customers to visit his office or store. If he does this, he will build the strongest connections, and as long as he maintains this business approach, they will never abandon him.
No real business man will take advantage of a customer's ignorance, nor equivocate nor misrepresent. If he sells goods, he will have but one price and a small profit. He will ere long find all the most profitable customers—the cash ones—or they will find him.
No genuine businessman will exploit a customer's lack of knowledge, nor will he be vague or dishonest. If he sells products, he will have just one price and a modest profit. Before long, he will attract all the most profitable customers—the ones who pay in cash—or they will seek him out.
If such a man is ever deceived in business transactions, he will never attempt to save himself by putting the deception upon others; but submit to the loss, and be more cautious in future. In his business relations, he will stick to those whom he finds strictly just in their transactions, and shun all others even at a temporary disadvantage.
If a man like that ever gets cheated in business deals, he won't try to recover by deceiving others; instead, he'll accept the loss and be more careful in the future. In his business dealings, he will stick with people who are completely fair in their transactions and avoid everyone else, even if it puts him at a temporary disadvantage.
The word of a business man should be worth all that it expresses and promises, and all engagements should be met with punctilious concern. An indifferent or false policy in business is a serious mistake. It is fatal to grasp an advantage at ten times its cost; and there is nothing to compensate for the loss of a neighbor's confidence or good will.
The word of a businessman should be valued for everything it expresses and promises, and all commitments should be honored with careful attention. A careless or dishonest approach in business is a serious error. It's disastrous to gain an advantage at ten times its cost, and nothing can make up for losing a neighbor's trust or goodwill.
The long-established customs and forms of business, which in these times are assumed to be legitimate, already have within them enough of the elements of peculiarity, commonly termed "tricks of trade," or, in the sense of any particular business, "tricks of the trade." Therefore it does not behoove any active man to make gratuitous additions of a peculiar nature to the law of business. On the contrary, all should strive to render business transactions less peculiar than they are.
The long-standing customs and ways of doing business, which are taken for granted today, already contain plenty of quirks, often referred to as "tricks of the trade." So, it's not wise for anyone to add unnecessary complexities to business laws. Instead, everyone should work to make business transactions simpler and more straightforward.
ECONOMY.

One may rest in the assurance that industry and economy will be sure to tell in the end. If in early life these habits become confirmed, no doubt can exist as to the ultimate triumph of the merchant in attaining a competency.
One can be confident that hard work and saving money will pay off in the end. If these habits are established early in life, there’s no doubt that the merchant will ultimately succeed in achieving financial stability.
There should be no antagonism between economy and a generous business policy. Narrow selfishness is to be avoided in the use of money or means. In buying goods, one should not take advantage of another's necessities to beat him down to a figure which leaves him little or no profit, perhaps a loss, because he must [pg 31] have money. This is against manhood and is a ruinous policy, because it tends to picayunishness and chicanery. A sacred regard for the principles of justice forms the basis of every transaction, and regulates the conduct of the upright man of business.
There shouldn’t be conflict between a strong economy and a generous business approach. We should avoid being selfish with our money or resources. When purchasing goods, one shouldn’t exploit someone else’s needs to push the price down to a point where they barely make any profit, or even suffer a loss, just because they need cash. This goes against integrity and is harmful because it promotes pettiness and dishonesty. A deep respect for justice is the foundation of every transaction and guides the actions of a principled businessperson.
If economy is wealth, it is not so because of a niggardly and parsimonious policy. Perhaps the simplest, fewest and best rules for economical business are these, by observance of which a noted merchant amassed a large fortune: 1. Obtain the earliest and fullest information possible in regard to the matter in hand. 2. Act rapidly and promptly upon it. 3. Keep your intentions and means secret. 4. Secure the best employees you can obtain, and reward them liberally.
If wealth is defined by the economy, it doesn't come from being stingy and miserly. Here are the simplest, fewest, and best rules for running a successful business, which a well-known merchant followed to build a large fortune: 1. Get the earliest and most complete information possible about the situation at hand. 2. Take action quickly and decisively. 3. Keep your plans and resources to yourself. 4. Hire the best employees you can find and pay them well.
Proprietors of institutions will early discover that order, and neatness, are necessary as economical agents in prosecuting a successful business. And the youth who would grow up to become well-to-do, to gain complete success, to be a valuable member and assume a position in society, should take pains to acquire habits of cleanliness, of order, and of business.
Proprietors of institutions will soon realize that order and neatness are essential for running a successful business. Young people who want to grow up to be successful, achieve their goals, and be valuable members of society should make an effort to develop habits of cleanliness, organization, and professionalism.
To this effect each one may early learn the simple rules of health and good order by paying reasonable attention to those so-called minor details, which pertain to the well-being of the person, and which must be faithfully observed in order to avoid failure and win success.
To achieve this, everyone can learn the basic rules of health and well-being by paying attention to those so-called minor details that relate to a person's wellness, which must be followed closely to avoid failure and achieve success.
A person, young or old, in or out of business, may keep a memorandum-book in his pocket, in which he notes every particular relative to appointments, addresses, and petty cash matters. An accurate account of personal expenses should be kept, which should be balanced each week. By this means each individual will be more careful and economical in his expenditures, and generally live within his income. He must be reasonable in spending, or his memorandum or record-book, if it be honestly kept, will stand to his discredit.
Anyone, whether young or old, in business or not, can carry a notebook in their pocket where they jot down details about appointments, addresses, and small cash transactions. It’s important to keep a precise record of personal expenses, which should be reviewed every week. This way, each person will be more mindful and frugal with their spending and generally stay within their means. They need to be sensible with their money, or their notebook, if maintained honestly, will reflect poorly on them.
A well-kept memorandum-book is often very useful, as it is very convenient, and sometimes serves to settle a troublesome query, arising in other minds, by which the possessor is absolved from the prejudice of doubt. Young people who expect to labor with their hands for what they have of this world's goods, or rise by their own efforts, should by all means acquire habits of economy, learn to save, form correct habits, and no time will be required overcoming these. So surely as they do this, so surely will they be in a situation to ask no special favors. Every man wants to learn to look out for himself and rely upon himself. Every man needs to feel that he is the peer of every other man, and he cannot do it if he is penniless. Money is power, and those who have it exert a wider influence than the destitute. Hence it should be the ambition of all young men to acquire it, as well as to store their minds with useful knowledge.
A well-kept notebook is often very helpful because it's convenient and can sometimes settle a tricky question that others have, which frees the owner from the burden of uncertainty. Young people who expect to work hard for their possessions or succeed through their own efforts should definitely develop good habits of saving and learn to be frugal. If they do this, they won't struggle to overcome these habits. As they establish these practices, they'll be in a position to not need special favors. Every person wants to be able to take care of themselves and be self-reliant. Everyone needs to feel equal to others, and they can't do that if they're broke. Money is power, and those who have it wield more influence than those who don't. Therefore, it should be the goal of all young men to acquire wealth as well as to fill their minds with valuable knowledge.
GETTING A SITUATION.

In seeking a situation, it is always best to appear in person if practicable. A business man who requires the services of a salesman or clerk, a bookkeeper, stenographer, or some one to remain in his employ a considerable time, usually prefers to see an applicant and have a few words with him about the work that is to be done.
In looking for a job, it's always a good idea to show up in person if you can. A business owner who needs a salesman, clerk, bookkeeper, stenographer, or someone to stay with them for a while usually likes to meet the candidate and have a brief chat about the work that needs to be done.
If an application has to be made by letter, it should be done in the handwriting of the applicant. It may be brief, and should include references.
If an application needs to be submitted by letter, it should be written in the applicant's handwriting. It can be short and should include references.
It is best for a young man to learn a trade. In this country the trades offer more stable means of subsistence than do other departments of active life. His knowledge of a trade will form no bar to any effort he may afterward make to rise to a higher or more congenial calling.
It’s best for a young man to learn a trade. In this country, trades provide a more stable way to make a living than other fields. Having knowledge of a trade won’t prevent him from pursuing a higher or more suitable career later on.
When a position has been obtained by an applicant, he should at once proceed to render himself indispensable to his employer by following up the details of his work in a conscientious and agreeable manner. Thus he will gain confidence and grow in favor with men who are quick to recognize merit, and who respond to that which contributes to the success of a meritorious man.
When someone gets a job, they should immediately make themselves indispensable to their employer by diligently and pleasantly following through on the details of their work. This way, they'll build trust and earn favor with people who are quick to recognize talent and appreciate contributions that lead to the success of a deserving individual.
There is always room in every business for an honest, hard-worker. It will not do to presume otherwise; nor should one sit down to grumble or concoct mischief. The most perilous hour of one's life is when he is tempted to despond. He who loses, his courage loses all. There are men in the world who would rather work than be idle at the same price. Imitate them. Success is not far off. An honorable and happy life is before you. Lay hold of it.
There’s always a place in every business for someone who is honest and hardworking. It’s not right to think otherwise; nor should anyone just sit around complaining or plotting trouble. The most dangerous time in life is when you feel like giving up. When you lose your courage, you lose everything. There are people out there who would rather work than sit around doing nothing for the same pay. Follow their example. Success is within reach. A respectable and fulfilling life is waiting for you. Seize it.

DETECTING COUNTERFEIT MONEY

The desire to accumulate property is one of the noblest that nature has implanted in man, and it is through the successful results of this desire, we are enabled to point with unerring certainty to the disembarking line, which so surely characterizes the advanced educated, refined and civilized man from that of the wild savage, whose highest desire is to slay and rob his fellow men, and proudly exhibit their scalps, or the plunder he has acquired, as evidence of his cunning or courage.
The desire to own property is one of the noblest instincts nature has given us, and it is through the positive outcomes of this desire that we can clearly distinguish the educated, refined, and civilized person from the primitive savage, whose greatest ambition is to kill and rob others, proudly displaying their scalps or the loot he has taken as proof of his skill or bravery.
It is through this inborn desire to accumulate that man is willing to labor, toil, suffer, and forego present gratifications for the hope of future greater satisfactions; that has resulted in the building and equiping the mighty ships of commerce, whose white, spreading canvas dots every sea where commerce may be known, or where the interests of God's creatures may best be served. It is through this desire, coupled with unremitting toil, that we owe everything of permanent enjoyment, of enlightenment and of prosperity. The millions of dollars of paper money which is handled every day as the natural fruit of toil and saving through the many and diversified transactions in the vast, illimitable and ever rapidly developing field of commerce, is but the representative of ownership of property.
It’s this natural urge to accumulate that drives people to work hard, struggle, endure, and give up immediate pleasures for the hope of greater rewards in the future. This has led to the construction and outfitting of powerful ships for trade, whose white sails can be seen on every ocean where commerce exists, or where the needs of humanity can be best met. It’s through this desire, along with relentless effort, that we owe all lasting joy, knowledge, and prosperity. The millions of dollars in paper money exchanged every day are simply the result of hard work and saving through the countless varied transactions in the vast, limitless, and rapidly evolving landscape of commerce; they represent ownership of property.
If this representative is what it purports on its face to be, each and every one who receives it in exchange for services or commodities, owns not merely a piece of paper, with designs, words and promises printed or engraved thereon, but an interest or an undivided whole in a farm, a block of buildings or a store well stocked with merchandise, which, in his estimation, at least, is more desirable to him than the labor or commodity for which he has voluntarily made the exchange; but, if on the contrary, it is other than what it purports on its face to be, he finds that he is the owner of a piece of paper whose value is nil.
If this representative is what it claims to be, then everyone who receives it in exchange for services or goods owns not just a piece of paper with designs, words, and promises printed or engraved on it, but an interest or a share in a farm, a block of buildings, or a well-stocked store, which they consider, at least in their view, to be more valuable than the labor or goods for which they willingly made the exchange. However, if it turns out to be something other than what it claims to be, they find themselves owning a piece of paper that is worth nothing.
There is, at the present writing, 1884, nearly eight hundred million dollars of paper currency in the United States, consisting of greenbacks and national currency, a great portion of which is in actual circulation, and it has been estimated by eminent authorities, who occupy positions of trust in the various departments through which the financial machinery of this vast sea of paper money is daily circulated, that there is in circulation nearly one-fifth of this amount in counterfeit money, or about one hundred and sixty million dollars; and not one dollar of this counterfeit money owes its circulation to any excellence of the work in its manufacture, but wholly to the general ignorance of those who handle it, as to what is required to constitute a genuine bill. The time will come when the United States will redeem all of its issue of paper money, when those who are holding any of this counterfeit money will have to stand the loss to the extent of the sum in their possession. To all of those who are willing to take a small portion of their time each day for a few weeks in learning just what it takes to constitute a genuine bill, there need be no necessity of ever losing anything by counterfeiters, as it is impossible for them to make bills which will in any way approach the beauty and exactness of the genuine ones. There is not at the present time, nor has there ever been in the past, nor will there ever be in the future, a counterfeit bill made that cannot be detected at sight; and the positive knowledge of how to know at all times when a bill is genuine and when not is within the reach of all those who may have the privilege of reading the following information or infallible [pg 33] rules with a genuine desire to be benefitted thereby.
As of 1884, there is nearly eight hundred million dollars in paper currency in the United States, made up of greenbacks and national currency, a significant portion of which is actually in circulation. Experts in various financial departments estimate that almost one-fifth of this total is counterfeit money, which amounts to about one hundred sixty million dollars. None of this counterfeit money circulates because of the quality of its production, but rather due to the general lack of knowledge among those who handle it regarding what constitutes a genuine bill. The day will come when the United States will redeem all its paper money, and those holding counterfeit bills will have to bear the loss equivalent to the amount they possess. For anyone willing to dedicate a small amount of time each day for a few weeks to learn what makes a bill genuine, there will be no need to lose money to counterfeiters, as it's impossible for them to produce bills that match the beauty and precision of the real ones. At no point, past or future, has there been or will there ever be a counterfeit bill that isn’t detectable at a glance; the knowledge required to identify genuine bills is accessible to all who take the time to read the following essential [pg 33] rules with a sincere wish to benefit from them.
DEVICES AND FRAUDS.
Various devices are resorted to by a numerous gang or body of persons, to get on in the world without turning their attention to legitimate and useful employments. This class includes many that are not engaged in the practice of counterfeiting and putting forth bad money, but who make themselves felt in various ways through vain tricks and schemes, which are, to all intents and purposes, frauds.
Many people use different tricks to get ahead in life without focusing on honest and meaningful work. This group includes many who are not involved in counterfeiting or producing fake money, but who still make their presence known through pointless tricks and schemes that are essentially fraudulent.
Business men are generally apt at detecting and turning off petty schemes, but they find it best to have the means with which they may deal successfully as against regular swindlers, forgers and counterfeiters.
Business people are usually good at spotting and shutting down petty schemes, but they find it best to have the resources needed to effectively handle regular swindlers, forgers, and counterfeiters.
COUNTERFEIT AND GENUINE WORK.

DETECTING COUNTERFEIT MONEY
As indicated above, counterfeit notes are issued and put into the channels of circulation in abundance every year by those engaged in the practice of counterfeiting. These notes are often such good imitations of the genuine that it is quite difficult to discern the difference.
As mentioned earlier, counterfeit bills are produced and released into circulation in large quantities every year by those who engage in counterfeiting. These bills are often such convincing replicas of the real thing that it's quite hard to tell them apart.
That he may protect himself, each business man should have some definite knowledge of a genuine bank-note.
That he can protect himself, every business person should have some clear understanding of a real banknote.
The engraving of a genuine bank note, in most all of its parts, is done by machinery, and it is more exact and perfect. On the contrary, most all parts of counterfeit notes are done by hand.
The engraving of a real banknote, in almost all its parts, is done by machines, making it more precise and perfect. In contrast, most parts of counterfeit notes are created by hand.
Counterfeiters cannot afford to purchase machinery, such as is used for the production of genuine notes. The cost of such machinery is between $100,000, and $150,000, and if it were in wrong hands it would be always liable to seizure and confiscation.
Counterfeiters can't afford to buy the machines used to produce real banknotes. These machines cost between $100,000 and $150,000, and if they ended up in the wrong hands, they would always be at risk of being seized and confiscated.
In order to prevent the forgery of bank-notes, a great deal of ingenuity and art has been expended on their production. The principal features of the manufacture are described as a peculiar kind of paper and water mark; an elaborate design, printed with a peculiar kind of ink, and certain private marks, known only by the bank officials.
To stop the counterfeiting of banknotes, a lot of creativity and skill has gone into making them. The main characteristics of the production include a special type of paper and watermark, a complex design printed with a unique kind of ink, and specific private marks that only bank officials know.
The work of counterfeiters can never equal that of the makers of genuine notes, whose skill and facilities for producing the highest grade of work known to the art, are the best that the world affords.
The work of counterfeiters can never match that of the creators of genuine notes, whose skill and resources for producing the highest quality work known to the craft are the best available in the world.
Unless one is somewhat learned as to the quality of engraving, that he may be able to distinguish a fine specimen of the art when he sees it, he is likely to become a victim of the counterfeiter's operations.
Unless someone has a bit of knowledge about the quality of engraving, so they can recognize a good example of the art when they see it, they are likely to fall prey to the counterfeiter's tricks.
LATHE WORK.
When the genuineness of a bank-note is doubted, the Lathe Work on the note should first be closely scrutinized. The several letters of denomination, circles, ovals, and shadings between and around the letters in the words, etc., are composed of numberless extremely fine lines—inclusive of lines straight, curved and network. These are all regular and unbroken, never running into each other, and may be traced throughout with a magnifying glass.
When the authenticity of a banknote is questioned, the printed details on the note should be examined closely first. The various letters of the denomination, circles, ovals, and shading around and between the letters are made up of countless very fine lines, including straight, curved, and interconnected lines. These lines are all consistent and unbroken, never crossing each other, and can be followed with a magnifying glass.
Without the skill or machinery, by which the genuine is produced, the same quality of work cannot be done. Therefore, in a counterfeit, the lines are imperfect, giving the paper a dull or hazy aspect, that may be all the better appreciated by comparing it with the genuine. The lines in the counterfeit will be found now and then irregular in size, and broken: not uniform in course, sometimes heavy, sometimes light: no two stamps or dies on the same note being exactly alike.
Without the skill or equipment needed to create the real thing, you can't achieve the same quality of work. As a result, in a fake, the lines are uneven, giving the paper a dull or hazy look, which can be better understood when compared to the genuine article. The lines in the fake will occasionally appear irregular in size and broken: not consistent in their flow, sometimes bold, sometimes faint: no two stamps or dies on the same note being exactly the same.
The fine, uniform, shade-lines, with which the letters on the genuine are embellished, are wrought by a machine that cannot be reproduced by counterfeiters, nor used for other than legitimate purposes, by authority.
The fine, even shade lines that decorate the letters on the genuine items are created by a machine that cannot be duplicated by counterfeiters and can only be used for legitimate purposes, as authorized.
GEOMETRICAL LATHE.
The fine line is the characteristic of the various and beautiful figures which are seen on a genuine note. This line is produced by what is called the Geometrical Lathe. The patterns made by the geometrical lathe are of every variety of form. They are not engraved directly upon the bank-note plate, but on pieces of soft steel plate, which are afterwards hardened. The impressions are then transferred to a soft steel roller, which, in its turn, is also hardened, and the impressions remain there, in relief. This roller is then capable of transferring the same designs to the bank-note plate by means of the transfer press.
The fine line is a feature of the various beautiful designs found on a genuine note. This line is created using what's called a Geometrical Lathe. The patterns made by the geometrical lathe come in every imaginable shape. They're not directly engraved onto the bank-note plate but onto pieces of soft steel that are later hardened. The impressions are then transferred to a soft steel roller, which is also hardened, and the impressions remain raised. This roller can then transfer the same designs to the bank-note plate using a transfer press.
In counterfeit engraving, the design is made directly upon the plate, and not by transfer, as in the production [pg 34] of plates for genuine notes. The essential difference between the two methods of production is, the counterfeit is made by hand, and is inexact and imperfect, while the genuine is made on geometrical principles, and is therefore exact, artistic and beautiful.
In counterfeit engraving, the design is created directly on the plate, rather than being transferred, as it is when making plates for real notes. The key difference between the two production methods is that counterfeits are handcrafted and often flawed, whereas genuine notes are produced using geometric principles, making them precise, aesthetically pleasing, and artistically refined. [pg 34]
In all the government issues the geometric lathe work is liberally used. This should be studied carefully, as it constitutes the chief test of genuineness.
In all government matters, geometric lathe work is used frequently. This should be examined closely, as it serves as the main indicator of authenticity.
Fine lines, of unerring exactness, never broken, are seen on the genuine medallion heads, or shields, upon which the designation of the note is sometimes stamped. This nicety cannot be given by hand, or with the use of imperfect machinery. By close scrutiny the lines will be found to break off in the pattern, or appear forked, irregular in size, and not well defined throughout.
Fine lines, perfectly precise and never broken, can be seen on the real medallion heads or shields, where the note’s designation is sometimes printed. This level of detail can't be achieved by hand or with faulty machinery. Upon close inspection, the lines will show imperfections, breaking off in the pattern, appearing forked, varying in size, and lacking clarity overall.
On most counterfeits the vignettes are not well engraved, and the portraits have a dull appearance; the letters are usually wanting in clearness; the printing is sometimes faulty, by which some features of the note are obscured.
On most counterfeits, the vignettes aren't well engraved, and the portraits look dull; the letters usually lack clarity; the printing is sometimes sloppy, which obscures some features of the note.
RULING ENGINE WORK.

In Ruling Engine Work, as it is called, the fine line is present, also. The engraving is produced and transferred in the same way as the geometrical lathe work. In this they are parallel and not in circles. Those which constitute the shading of letters are so fine that they form a perfectly even gray shade. They may be printed so that the shading will appear darker, but the aspect will be uniform. The spaces between lines are exact, whether the lines be horizontal or diagonal. The lines are also made crooked or wave-like, not absolutely parallel. Ruling engine work is generally used for shading of names of banks, and also for the names of town, state, etc.
In ruling engine work, as it’s called, the fine line is also present. The engraving is created and transferred in the same way as geometrical lathe work. In this, they run parallel and not in circles. The shading that makes up the letters is so fine that it creates a perfectly even gray shade. They can be printed in a way that makes the shading appear darker, but the look will remain consistent. The spaces between lines are precise, whether the lines are horizontal or diagonal. The lines can also be curved or wavy, not completely parallel. Ruling engine work is generally used for shading the names of banks, as well as the names of towns, states, etc.
VIGNETTES.
While lathe work and that of the ruling engine are invariably machine work, and therefore cannot be successfully reproduced by counterfeiters, the Vignettes are chiefly the work of the hands. In all genuine work they are made by first class artists, who are well paid for their services, and who therefore have no incentive to exercise their skill for illegitimate purposes.
While lathe work and that of the ruling engine are always machine work, and therefore can't be easily replicated by counterfeiters, the Vignettes are mainly handcrafted. In all authentic work, they are created by top-notch artists, who are well compensated for their services, and who thus have no motivation to use their skills for dishonest purposes.
Sometimes water and sky are done with the ruling engine, and when they are, no counterfeiter can successfully imitate them. Fine vignettes are seldom seen on counterfeit notes. If the lathe and ruling engine work be genuine, an ordinary vignette cannot make a note counterfeit, and if that be counterfeit, no vignette can make the note genuine.
Sometimes water and sky are finished with the ruling engine, and when they are, no counterfeiter can successfully copy them. Fine images are rarely found on fake notes. If the lathe and ruling engine work is authentic, a regular image can't turn a note into a counterfeit, and if that note is fake, no image can make it genuine.
The vignettes on genuine notes are executed by men at the head of their vocation, and are very life-like and beautiful. Counterfeit vignettes usually have a sunken and lifeless appearance. Genuine vignettes, as seen upon government issues, consist of out-door scenes, portraits, historical pictures, and allegorical figures. They are all exceedingly beautiful, and it is not likely that such work will ever be successfully imitated.
The images on real banknotes are created by top professionals in their field, and they look very realistic and stunning. Fake images typically appear dull and lifeless. Real images found on government-issued notes feature outdoor scenes, portraits, historical images, and symbolic figures. They are all extremely beautiful, and it's unlikely that such craftsmanship will ever be successfully copied.
SOLID PRINT.
The lettering, or solid print, in genuine work is done by a first-class artist, who makes that kind of work his exclusive concern. The name of the engraving company is always engraved with great pains and is very accurate. It will be seen on the upper and lower margin of the note. This, in counterfeits, is not quite uniform or even. The words "one dollar," as on the one dollar greenbacks, are to be considered as a sample of solid print.
The lettering, or solid print, in authentic work is done by a top-notch artist who focuses exclusively on that type of work. The name of the engraving company is always engraved with great care and precision. You can find it on the upper and lower margins of the note. In counterfeits, this isn’t uniform or even. The words "one dollar," like those on the one dollar greenbacks, serve as a sample of solid print.
BANK-NOTE PAPER.
Bank-notes are printed upon paper composed of linen, the qualify of which is not always the same, and it varies in thickness. Therefore, the paper is not always a sure test, but it is important. The manufacture of this paper is a profound secret, as carefully kept as the combinations to the great vaults where the government's millions lie awaiting further river and harbor bills. It is made only at the Dalton mill, which dates back almost to colonial days. What its combinations are nobody knows except those intimately connected with its manufacture. The secret of the paper-making is jealously guarded, as is also the paper itself. From the moment it is made until it gets into the treasury vaults it is carefully guarded. It goes there in small iron safes, the sheets carefully counted, and all precautions against its loss being taken both by the government officials and by the express companies which carry it.
Banknotes are printed on paper made from linen, which isn’t always consistent in quality and can vary in thickness. So, the paper isn't a foolproof way to test authenticity, but it’s still important. The process of making this paper is a closely guarded secret, protected as carefully as the locks on the government vaults that hold millions, waiting for future river and harbor projects. It’s produced only at the Dalton mill, which has been around since colonial times. No one knows the specific details of its production except those directly involved in making it. The secret of how the paper is made is fiercely protected, just like the paper itself. From the moment it’s produced until it reaches the treasury vaults, it’s under strict surveillance. It’s transported in small iron safes, with the sheets meticulously counted, and all precautions against its loss are taken by both government officials and the express companies responsible for shipping it.
COUNTERFEIT SIGNATURES.
Sometimes genuine notes are stolen before they are signed; then the only thing about them made counterfeit is the signatures. Those who are familiar with the signatures of the officers of the bank where notes are purloined, may not be lead into error, as such signatures usually appear more or less cramped or unsteady; but there is no sure protection against a counterfeit of this kind for those who do not have special knowledge of the signatures.
Sometimes real banknotes are taken before they're signed; then the only thing that’s fake about them is the signatures. People who know the signatures of the bank officers where the notes were stolen may not be misled, as those signatures often look somewhat cramped or shaky; however, for those who don’t have specific knowledge of the signatures, there’s no guaranteed protection against this type of counterfeit.

UNITED STATES TREASURY BUILDING, WASHINGTON, D.C.
ALTERED BANK-NOTES.
Bank-notes are altered in two ways, namely: raising the denomination, and changing the name of a broken to that of a responsible bank.
Banknotes are changed in two ways: by increasing the denomination and by replacing the name of a failed bank with that of a reliable one.
First, in altering a note, it is scraped until thin: then figures of larger denomination are pasted over. A pasted note may be detected by holding it up to the light, when the pasted parts will appear darker, as they are thicker.
First, to change a banknote, it is scraped down to make it thinner: then larger denomination figures are pasted over it. You can tell if a note has been altered by holding it up to the light, as the pasted areas will look darker since they are thicker.
Second, the denomination of a note is raised by taking out a low one with an acid, and printing in a higher one with a counterfeit stamp. The ink used in genuine bank-note printing is a peculiar kind, and not easily to be obtained by counterfeiters: therefore, their printing will not appear as clear and bright as that of the government, which is done with ink of the finest quality. If the ink is black, it gives a clear and glossy impression, without any of that smutty appearance, as is sometimes seen in counterfeit bank-notes. It is almost impossible to imitate the green ink that is used by the government, and it is nearly as difficult to imitate the red and other colors. Counterfeit inks look dull and muddy, while genuine inks have a glossy appearance.
Second, the value of a banknote is increased by removing a low-denomination note with acid and replacing it with a higher one using a fake stamp. The ink used for authentic banknote printing is a special type that's hard for counterfeiters to get, so their printing won’t look as clear and vibrant as the government's, which uses the highest quality ink. If the ink is black, it produces a bright and shiny impression, without the dirty look that sometimes shows up in fake banknotes. It's nearly impossible to replicate the green ink used by the government, and it’s almost just as hard to mimic the red and other colors. Fake inks tend to look dull and muddy, while real inks appear glossy.
In the case of a note altered by the use of acid, it may be noticed that the acid, by spreading more than was intended by the counterfeiter, has injured parts of other letters, and the paper will appear more or less stained by the acid.
In the case of a note altered with acid, you may observe that the acid has spread beyond what the counterfeiter intended, damaging parts of other letters, and the paper will look more or less stained by the acid.
COMPARING AND EXAMINING NOTES.
A counterfeit should be compared with one that is genuine, in order to familiarize one's self with the distinguishing features which have already been indicated.
A counterfeit should be compared with a genuine one to help you recognize the distinguishing features that have already been highlighted.
It is best to acquire the habit of giving each note as received a searching glance, turning it over to see the back, and if there be any defect, it will probably catch the eye. If there be the least suspicion, a critical [pg 36] examination of all its parts should be made.
It’s a good idea to get into the habit of giving each note a careful look as soon as you receive it, flipping it over to check the back, and if there’s any flaw, it will likely stand out. If there’s even a hint of doubt, you should closely examine all its details. [pg 36]
In case of doubt, the lathe work should be carefully examined, and it may be compared with a perfectly good bill; then examine the shading around the letters, and search for any sign of alteration in the title or denomination of the note. If there are any medallion heads or shields, notice the lines; if there is any red letter work, designed to appear on both sides, look at the character of the work on the face, then turn the note and examine the back. If the printing is not exactly alike on both sides, but varies in any part the note is counterfeit. Then observe the vignettes and portraits, to see whether their style and perfection compare well with the work on genuine notes. Then examine the solid print and engravers' names, as well as the printing, ink, and paper. By such thorough examination, one can hardly be at a loss to determine the status of the note.
If you're unsure, carefully check the lathe work and compare it with a perfectly good bill. Then look at the shading around the letters and look for any signs of changes in the title or denomination of the note. If there are any medallion heads or shields, pay attention to the lines; if there’s any red letter work that’s meant to appear on both sides, check the quality on the front and then flip the note over to examine the back. If the printing isn’t exactly the same on both sides or differs in any part, the note is counterfeit. Next, look at the vignettes and portraits to see if their style and quality match those of real notes. Finally, check the solid print, engravers’ names, as well as the printing, ink, and paper. With such a thorough examination, you should be able to easily determine the note's validity.
Good magnifying glasses are necessary, in most instances, to bring out the fine lines on bank-notes. Sometimes a microscope of great power is required to discern the genuine line.
Good magnifying glasses are usually needed to highlight the fine lines on banknotes. Sometimes, a powerful microscope is necessary to identify the true line.
PIECING, ETC.
Counterfeiters sometimes make ten bills of nine by what is termed piecing. Thus, a counterfeit note is cut into ten pieces by the counterfeiter, and these pieces are used in piecing nine genuine bills, from each of which a piece has been cut. The nine genuine pieces, thus obtained, are then pasted together, and with the tenth counterfeit piece added, make a tenth bill, which is the gain.
Counterfeiters sometimes create ten bills from nine by a method called piecing. In this process, a fake note is cut into ten pieces, and these pieces are used to piece together nine genuine bills, each of which has had a piece removed. The nine genuine pieces are then glued together, and with the tenth counterfeit piece added, they form a tenth bill, which is the profit.
Piecing bank-bills is not a very successful practice. One who possesses such information as here given, can readily detect the difference between the counterfeit and the genuine. This difference is, however, made less apparent by the counterfeiter, who defaces the counterfeit part, so as to give the note a worn appearance. Counterfeiting is rendered very difficult in consequence of the remarkable excellence of the work on the government and national currency, as also from the difficulty of imitating the green. But this currency, if successfully imitated by counterfeiters, will repay large outlay and care, as the greenbacks pass anywhere in the nation, and a counterfeit may be carried to other states or sections as it becomes known in any particular locality. National bank currency may be counterfeited by preparing a plate, and then with simple change in the name of the bank the counterfeit can be adapted to the various towns where banks are located. This much is written, not to lessen the value of or confidence in the issues of the government, but to admonish the public against the dangers of a false security.
Counterfeiting banknotes isn't a very effective practice. Anyone who knows what’s shared here can easily spot the difference between fake and real notes. However, this difference becomes less obvious because counterfeiters often tarnish the fake parts to make the note look worn. Counterfeiting is quite challenging due to the remarkable quality of government and national currency, as well as the difficulty of replicating the green color. Nonetheless, if counterfeiters manage to duplicate this currency successfully, it can be very profitable, since greenbacks are accepted everywhere in the country, and a counterfeit can be taken to different states or areas once it becomes recognized in a specific location. National bank currency can be counterfeited by making a plate, and with a simple change in the name of the bank, the counterfeit can be tailored for various towns where banks are situated. This information isn’t meant to undermine the value or trust in government-issued currency but rather to warn the public about the risks of misplaced confidence.



HOW TO ADVERTISE
EMBRACING RULES, SUGGESTIONS, AND PRACTICAL HINTS ON THIS IMPORTANT SUBJECT.

Volumes might be written on the necessity of, and the various methods employed for, advertising. Many prosperous men owe their success in life to judicious and liberal advertising. In this age of strong competition in the various avenues of trade, he who does not advertise his wares will probably be outdone by a more ambitious dealer, with perhaps a poorer article, who advertises liberally. People go where they are invited, and the merchant who advertises freely, places his store and windows in attractive order, and leaves the door open, will do far more business than he who does not cater to the public, is indifferent about appearances, gruff, and complaining of hard times.
Volumes could be written about the importance of advertising and the different ways to do it. Many successful people owe their achievements to smart and generous advertising. In today’s competitive market, if you don’t promote your products, you’ll likely be surpassed by a more driven seller, even if their product is of lower quality, who advertises extensively. People go where they feel welcomed, and a merchant who actively advertises, keeps their store and displays looking appealing, and leaves the door open will attract much more business than someone who ignores the public, is careless about their appearance, and is grumpy or constantly complaining about tough times.
Horace Greeley laid it down as a rule that a merchant should advertise equal to his rent. This, like all good rules, ought to have exceptions. An old and well established business would not require so much, while a new enterprise would require more than this amount expended judiciously in advertising. The merchant should decide at the beginning of the year about, what amount he may expend in advertising during the year, and then endeavor to place that amount in the best possible manner before the public.
Horace Greeley established a rule that a merchant should advertise as much as their rent. This, like all good rules, should have exceptions. An established business wouldn’t need as much, while a new venture would need to spend more than this amount wisely on advertising. The merchant should determine at the start of the year how much they can spend on advertising throughout the year and then try to use that amount in the most effective way possible to reach the public.
An advertiser should not be discouraged too soon. Returns are often slow and inadequate. Time is required to familiarize the public with a new article or new name. Some men have given up in despair, when just on the eve of reaping a harvest of success by this means. Many of the most prosperous and wealthy business men in this country have at times been driven hard to meet their advertising bills, but they knew that this was their most productive outlay, and by persistently continuing it they weathered the storm.
An advertiser shouldn't give up too soon. Returns are often slow and not very promising at first. It takes time to get the public acquainted with a new product or brand. Some people have thrown in the towel just before they were about to enjoy the rewards of their efforts. Many of the most successful and wealthy business people in this country have struggled at times to cover their advertising costs, but they understood that this was their most worthwhile investment, and by sticking with it, they were able to push through the tough times.
NEWSPAPER ADVERTISING.
Select the newspaper which circulates among the class of persons desired to reach. Do not advertise a special article or business designed for a limited class of customers, in a general newspaper. Almost all trades and occupations in these latter days have their special journals, and these afford the best means of reaching that class of persons. The purpose of the advertiser then should be to discover, first, the character of a paper's circulation, and second, the extent of its circulation. On these two essentials may then be based an estimate of its value as an advertising medium. The character of a paper's circulation is easily determined by the quality of the reading matter which the paper contains, and the general tone imparted to it by its conductors. The extent of a paper's circulation bears chiefly on the rates of advertising, which, other things being equal, should have a direct ratio to it. The extent of circulation is a matter of almost constant misrepresentation on the part of publishers or their agents.
Select the newspaper that reaches the audience you want to target. Avoid advertising a specific article or business aimed at a narrow group of customers in a general newspaper. Nowadays, nearly every trade and profession has its own specialized journals, which are the best way to connect with that specific audience. The advertiser's goal should be to first understand the type of circulation a paper has, and second, the size of its circulation. These two factors can then help gauge its value as an advertising platform. The type of circulation a paper has is easy to identify by the quality of its content and the overall tone set by its editors. The size of a paper’s circulation mainly affects advertising rates, which, all else being equal, should be directly related to it. Unfortunately, the size of circulation is often misrepresented by publishers or their agents.
As a rule, the most prominent and costly part of the paper is the best. In country weeklies the "local items," or next to them, is preferable. In city journals containing a large amount of reading matter, a well displayed advertisement on the outside pages is perhaps the best for most classes of business.
As a rule, the most noticeable and expensive part of the paper is the best. In small-town weeklies, the "local items," or nearby articles, are usually preferred. In city publications that have a lot of reading material, a well-placed advertisement on the outer pages is likely the best option for most types of business.
Place the advertisement before the public at the proper time, just when people are beginning to feel the need of such as the article advertised, as furs, when winter sets in. An advertisement may, however, profitably be kept before the public constantly, and increased or diminished as occasion requires.
Place the ad in front of the audience at the right time, just when people start to realize they need something like the item you're advertising, like furs when winter arrives. However, an ad can also be beneficial to keep in front of the public all the time, adjusting its visibility as needed.
CIRCULARS.
There are many well established firms who will not advertise in the newspapers at all. They believe that the same amount of money spent in circulars, catalogues, etc., sent direct to the persons whom they desire to reach, pays better than newspaper advertising. This is more direct, and affords the advertiser the opportunity of setting forth his claims more fully. Circulars, cards, catalogues, etc., also afford a means for the display of taste in their typographical arrangement and appearance, and often times this has as much to do in making an impression on the person who receives it, as the reading matter contained therein. The printed circular goes out to the public as the representative of the house; it should, therefore, in order to command attention and respect, have about it, an air of appropriateness and attraction. Such a circular will perhaps be carefully preserved for years, while another which was of not enough importance, apparently, to the proprietor or firm issuing it, to command their taste and skill, will soon be thrown aside as of no importance to the person receiving it.
There are many established companies that don't advertise in newspapers at all. They believe that spending the same amount of money on direct mail, catalogs, etc., aimed at the people they want to reach, is more effective than newspaper ads. This approach is more direct and allows advertisers to fully present their claims. Direct mail, cards, catalogs, etc., also provide a way to showcase design through their layout and appearance, which can influence the impression they leave on recipients just as much as the content itself. A printed circular represents the company; therefore, to attract attention and respect, it should have an appealing and appropriate look. A well-designed circular might be kept for years, while one that seems unimportant to the issuer will likely be discarded as insignificant by the recipient.
Several circulars must often be sent in order to command the attention and secure the custom of a person. Where circulars referring to the same article are repeatedly sent out, the attention of the person who receives them is likely to be arrested at last, and his response may be made in the form of an order.
Several circulars often need to be sent to grab the attention and secure the business of a person. When circulars about the same item are repeatedly sent out, the recipient's attention is likely to be caught eventually, and they may respond with an order.
Perhaps thereafter he becomes a constant customer, buying himself, and recommending his friends to do likewise.
Maybe after that he becomes a regular customer, buying for himself and suggesting that his friends do the same.
CHARTS, CALENDARS, ETC.
An important idea in advertising is to enlist the services of others, by making it to their interest to advertise your business. This is often done by sending out charts, calendars, etc., containing useful information, together with the advertisement. These, when properly arranged and prepared in an attractive manner, will be placed in a conspicuous place in the store, office, or home of the person receiving them. Railway, insurance, and other corporations have vied with each other in the elegance and attractiveness of their charts, etc., until they have gone into the fine arts, and spared no expense to captivate the public.
An important concept in advertising is to get others involved by making it beneficial for them to promote your business. This is often achieved by distributing charts, calendars, and similar items that include useful information alongside the advertisement. When arranged and designed in an appealing way, these materials will be displayed prominently in the store, office, or home of the recipient. Railways, insurance companies, and other organizations have competed to create beautiful and attractive charts and materials, investing heavily to capture public attention.
LETTERS.
More effectual than circulars, and nearest a personal interview, is a personal letter. As an advertisement the letter impresses itself upon the mind of the person receiving it, in an unusual way. A prominent firm employed clerks, and had written several thousand letters, at many times the cost of printed circulars, which they mailed throughout the country, calling especial attention to their line of goods. Even the two cent postage stamp, and the envelope being sealed, impresses the person receiving it with the thought that it is of importance, and one of the largest dry goods houses in Chicago, when issuing any circular which they regard as special, seal the envelope and place a two cent stamp thereon. They consider that this gives their circulars a preference over ordinary printed matter. Certain it is, that the public accept advertisements largely at the value and importance attached to them by their owners.
More effective than circulars and closest to a personal conversation is a personal letter. As an advertisement, a letter sticks in the mind of the recipient in a unique way. A well-known company hired clerks and sent out several thousand letters, costing much more than printed circulars, which they mailed across the country to draw special attention to their products. Even the two-cent postage stamp and the sealed envelope make the recipient feel that it’s important. One of the largest dry goods stores in Chicago, when sending out any circular they consider special, seals the envelope and puts a two-cent stamp on it. They believe this gives their circulars an advantage over regular printed materials. Clearly, the public tends to value advertisements based on how much importance their owners place on them.
DRUMMERS AND AGENTS.
Personal effort exceeds all other means of advertising, and competition in many branches of business has become so strong in these times, and the facilities for travel so excellent, that large numbers of solicitors and agents traverse the country. Good personal address, a thorough understanding of the business, a knowledge of human nature, together with social qualities, constitute a good drummer.
Personal effort outweighs all other forms of advertising, and competition in many industries has become so intense lately, combined with excellent travel options, that many salespeople and agents are all over the country. A strong personal presence, a solid grasp of the business, an understanding of human nature, and good social skills make up an effective salesperson.
HOW TO WRITE AN ADVERTISEMENT.
Before writing an advertisement, one should always place before his mind what is the most important thing to impress upon the public. If he is advertising an article of established trade, it is the name and location of the house selling it which must be the more prominent, or at least equally so with any other part; but if he be introducing some new article, or seeking to extend the sale of something little known or rare, these items are of far less importance, and the name of the article itself should be more prominent. The advertisement should be so constructed as to claim the attention of the reader, and retain that attention until he has read it through. "Excite but never satisfy," is the principle pursued by many successful advertisers.
Before writing an advertisement, you should always consider what is most important to communicate to the public. If you’re advertising a well-known product, the name and location of the business selling it should stand out, or at least be as noticeable as everything else. However, if you’re introducing a new product or trying to sell something that’s not widely known or is rare, those details are less important, and the product name itself should take priority. The advertisement should be designed to capture the reader's attention and keep it until they’ve finished reading. "Excite but never satisfy" is a principle followed by many successful advertisers.
The advertisement should never contain anything repugnant to refined taste, and nothing grotesque or ridiculous. The most meaning should be condensed into the fewest possible words. The wording should often be changed, and an attractive typography should be used. It is well to choose an attractive heading, followed by fairly spaced paragraphs, with appropriate sub-heads.
The advertisement should never include anything that offends good taste, and nothing absurd or silly. The message should be conveyed in the fewest words possible. The wording should change frequently, and an appealing typography should be used. It’s a good idea to select an eye-catching headline, followed by well-spaced paragraphs and suitable subheadings.

HOW TO BE HANDSOME
Where is the woman who would not be beautiful? If such there be—but no, she does not exist. From that memorable day when the Queen of Sheba made a formal call on the late lamented King Solomon until the recent advent of the Jersey Lily, the power of beauty has controlled the fate of dynasties and the lives of men. How to be beautiful, and consequently powerful, is a question of far greater importance to the feminine mind than predestination or any other abstract subject. If women are to govern, control, manage, influence and retain the adoration of husbands, fathers, brothers, lovers or even cousins, they must look their prettiest at all times.
Where is the woman who wouldn’t be beautiful? If there is one—well, she doesn’t exist. From the iconic day when the Queen of Sheba visited the much-mourned King Solomon to the recent arrival of the Jersey Lily, the power of beauty has shaped dynasties and the lives of men. Knowing how to be beautiful, and therefore powerful, is a question of far greater importance to women than predestination or any other abstract topic. If women are to rule, control, manage, influence, and keep the adoration of husbands, fathers, brothers, lovers, or even cousins, they must always look their best.
All women cannot have good features, but they can look well, and it is possible to a great extent to correct deformity and develop much of the figure. The first step to good looks is good health, and the first element of health is cleanliness. Keep clean—wash freely, bathe regularly. All the skin wants is leave to act, and it takes care of itself. In the matter of baths we do not strongly advocate a plunge in ice-cold water; it takes a woman with clear grit and a strong constitution to endure it. If a hot bath be used, let it come before retiring, as there is less danger of taking cold afterwards; and, besides, the body is weakened by the ablution and needs immediate rest. It is well to use a flesh-brush, and afterwards rinse off the soap-suds by briskly rubbing the body with a pair of coarse toilet gloves. The most important part of a bath is the drying. Every part of the body should be rubbed to a glowing redness, using a coarse crash towel at the finish. If sufficient friction can not be given, a small amount of bay rum applied with the palm of the hand will be found efficacious. Ladies who have ample leisure and who lead methodical lives, take a plunge or sponge bath three times a week, and a vapor or sun bath every day. To facilitate this very beneficial practice, a south or east apartment is desirable. The lady denudes herself, takes a seat near the window, and takes in the warm rays of the sun. The effect is both beneficial and delightful. If, however, she be of a restless disposition, she may dance, instead of basking, in the sunlight. Or, if she be not fond of dancing, she may improve the shining hours by taking down her hair and brushing it, using sulphur water, pulverized borax dissolved in alcohol, or some similar dressing. It would be surprising to many ladies to see her carefully wiping the separate locks on a clean, white towel until the dust of the previous day is entirely removed. With such care it is not necessary to wash the head, and the hair under this treatment is invariably good.
Not all women can have perfect features, but they can look good, and it’s definitely possible to correct imperfections and enhance their figure. The first step to looking good is being healthy, and the key to good health is cleanliness. Stay clean—wash often and bathe regularly. The skin just needs the chance to breathe, and it will take care of itself. When it comes to baths, we don’t strongly recommend jumping into ice-cold water; it takes a woman with true grit and a strong constitution to handle that. If you choose a hot bath, do it before bed, as there’s less chance of catching a cold afterward, plus the body gets weakened by the warm water and needs immediate rest. It’s a good idea to use a flesh brush, and then rinse off the soap suds by rubbing the body with a pair of coarse bath gloves. The most important part of a bath is drying off. Every part of the body should be rubbed until it’s glowing red, using a coarse towel at the end. If you can’t get enough friction, using a small amount of bay rum applied with your hand will help. Women with enough free time who lead organized lives might take a plunge or sponge bath three times a week, along with a steam or sunbath every day. To make this beneficial practice easier, a south or east-facing room is ideal. The woman undresses, sits by the window, and soaks up the sun’s warm rays. The effect is both beneficial and enjoyable. However, if she’s restless, she might dance instead of just soaking up the sunlight. Or, if dancing isn't her thing, she can make the most of her time by taking down her hair and brushing it, using sulfur water, pulverized borax dissolved in alcohol, or some similar product. Many women would be surprised to see her carefully wiping each section of hair with a clean, white towel until all the dust from the day before is gone. With this kind of care, it’s unnecessary to wash the scalp, and the hair will always look great under this treatment.
One of the most useful articles of the toilet is a bottle of ammonia, and any lady who has once learned its value will never be without it. A few drops in the water takes the place of the usual amount of soap, and cleans out the pores of the skin as well as a bleach will do. Wash the face with a flesh-brush, and rub the lips well to tone their color. It is well to bathe the eyes before putting in the spirits, and if it is desirable to increase their brightness, this may be done by dashing soapsuds into them. Always rub the eyes, in washing, toward the nose. If the eyebrows are inclined to spread irregularly, pinch the hairs together where thickest. If they show a tendency to meet, this contact may be avoided by pulling out the hairs every morning before the toilet.
One of the most useful items in the bathroom is a bottle of ammonia, and any woman who has learned its value will never be without it. Just a few drops in the water can replace the usual amount of soap and cleans the pores of the skin as effectively as bleach. Wash your face with a soft brush and rub your lips well to enhance their color. It's good to rinse your eyes before applying any products, and if you want to make them brighter, you can splash some soapy water on them. Always wash your eyes by moving toward the nose. If your eyebrows grow unevenly, pinch the hairs together where they're thickest. If they tend to meet, you can avoid that by plucking the hairs every morning before getting ready.
The dash of Orientalism in costume and lace now turns a lady's attention to her eyelashes, which are worthless if not long and drooping. Indeed, so prevalent is the desire for this beautiful feature that hair-dressers and ladies' artists have scores of customers under treatment for invigorating their stunted eyelashes and eyebrows. To obtain these fringed curtains, anoint the roots with a balsam made of two drachms of nitric oxid of mercury mixed with one of leaf lard. After an application wash the roots with a camel's hair brush dipped in warm milk. Tiny scissors are used, with which the lashes are carefully but slightly trimmed every other day. When obtained, refrain from rubbing or even touching the lids with the finger-nails. There is more beauty in a pair of well-kept eyebrows and full, sweeping eyelashes than people are aware of, and a very inattractive and lusterless eye assumes new beauty when it looks out from beneath elongated fringes. Many ladies have a habit of rubbing the corners of their eyes to remove the dust that will frequently accumulate there. Unless this operation is done with little friction it will be found that the growth of hair is very spare, and in that case it will become necessary to pencil the barren corners. Instead of putting cologne water on the handkerchief, which has come to be considered a vulgarism among ladies of correct tastes, the perfume is spent on the eyebrows and lobes of the ears.
The hint of Eastern style in clothing and lace now catches a woman’s attention to her eyelashes, which are seen as worthless if they aren’t long and wispy. In fact, the eagerness for this lovely feature is so widespread that hairstylists and beauty experts have numerous clients undergoing treatments to boost their short eyelashes and eyebrows. To achieve these fluttery curtains, apply a balm made of two grams of mercury nitrate mixed with one gram of leaf lard to the roots. After applying it, wash the roots with a camel’s hair brush dipped in warm milk. Use tiny scissors to carefully trim the lashes slightly every other day. Once you achieve the desired look, avoid rubbing or even touching the eyelids with your fingernails. A well-groomed pair of eyebrows and full, sweeping eyelashes bring more beauty than people realize, and even an unattractive, dull eye gains new beauty when it peeks out from beneath long lashes. Many women have a tendency to rub the corners of their eyes to remove dust that often collects there. If this is done without much friction, hair growth will remain sparse, making it necessary to pencil in the bare corners. Instead of putting cologne on a handkerchief, which has become considered tacky among ladies with refined tastes, the perfume is applied to the eyebrows and earlobes.
If commenced in youth, thick lips may be reduced by compression, and thin linear ones are easily modified by suction. This draws the blood to the surfaces, and produces at first a temporary and, later, a permanent inflation. It is a mistaken belief that biting the lips reddens them. The skin of the lips is very thin, rendering them extremely susceptible to organic derangement, and if the atmosphere does not cause chaps or parchment, the result of such harsh treatment will develop into swelling or the formation of scars. Above all things, keep a sweet breath.
If started in youth, thick lips can be reduced through compression, and thin, straight lips can be easily changed with suction. This brings blood to the surface, initially causing a temporary swelling that can later become permanent. It's a common misconception that biting the lips makes them redder. The skin on the lips is very thin, making them highly vulnerable to issues, and if the environment doesn’t cause dryness or cracking, harsh treatment will lead to swelling or scarring. Above all else, maintain fresh breath.
Everybody can not have beautiful hands, but there is no plausible reason for their being ill kept. Red hands may be overcome by soaking the feet in hot water as often as possible. If the skin is hard and dry, use tar or oat-meal soap, saturate them with glycerine, and wear gloves in bed. Never bathe them in hot water, and wash no oftener than is necessary. There are dozens of women with soft, white hands who do not put them in water once a month. Rubber gloves are worn in making the toilet, and they are cared for by an ointment of glycerine and rubbed dry with chamois-skin or cotton flannel. The same treatment is not unfrequently applied to the face with the most successful results. If such methods are used, it would be just as well to keep the knowledge of it from the gentlemen. We know of one beautiful lady who has not washed her face for three years, yet it is always clean, rosy, sweet and kissable. With some of her other secrets she gave it to her lover for safe keeping. Unfortunately, it proved to be her last gift to that gentleman, who declared in a subsequent note that "I can not reconcile my heart and my manhood to a woman who can get along without washing her face."
Not everyone can have beautiful hands, but there’s no good reason for them to be unkempt. Red hands can be improved by soaking your feet in hot water as often as possible. If your skin is tough and dry, use tar or oatmeal soap, soak them in glycerin, and wear gloves while you sleep. Never soak them in hot water, and wash them only as needed. There are plenty of women with soft, white hands who don’t wash them in water more than once a month. Rubber gloves are used for personal care, and they’re treated with glycerin and dried with chamois or cotton flannel. The same technique is often applied to the face with great results. If you use these methods, it might be best to keep it a secret from the guys. We know one beautiful lady who hasn’t washed her face in three years, yet it always looks clean, rosy, sweet, and kissable. She entrusted some of her other secrets to her lover for safekeeping. Unfortunately, it turned out to be her last gift to him, as he later wrote, “I can’t reconcile my heart and my manhood to a woman who can get along without washing her face.”
SOME OF THE SECRETS OF BEAUTY.
There is as much a "fashion" in complexion as there is in bonnets or boots. Sometimes nature is the mode, sometimes art. Just now the latter is in the ascendant, though, as a rule, only in that inferior phase which has not reached the "concealment of art"—the point where extremes meet and the perfection of artifice presents all the appearance of artlessness. No one of an observant turn of mind, who is accustomed to the sight of English maids and matrons, can deny that making-up, as at present practiced, partakes of the amateurish element. Impossible reds and whites grow still more impossibly red and white from week to week under the unskilled hands of the wearer of "false colors," who does not like to ask for advice on so delicate a subject, for, even were she willing to confess to the practice, the imputation of experience conveyed in the asking for counsel might be badly received, and would scarcely be in good taste.
There’s a trend in skin tone just like there is in hats or shoes. Sometimes nature sets the trend, sometimes it’s all about art. Right now, art is what’s popular, but usually only in that basic way that hasn’t achieved the "concealment of art"—the stage where extremes blend and the perfection of artifice looks completely natural. Anyone who pays attention and is used to seeing English girls and women can’t deny that the current makeup trends feel a bit amateurish. Unrealistic reds and whites only get more exaggerated week after week under the untrained hands of those wearing "false colors," who often hesitate to seek advice on such a sensitive topic. Even if she were willing to admit to her makeup habits, asking for help might suggest she has experience, and that could be taken the wrong way and would probably not be considered classy.
The prevalent and increasing short-sightedness of our times is, perhaps, partly the cause of the excessive use of rouge and powder. The wielder of the powder puff sees herself afar off, as it were. She knows that she cannot judge of the effect of her complexion with her face almost touching its reflection in the glass, and, standing about a yard off, she naturally accentuates her roses and lilies in a way that looks very pleasing to her, but is rather startling to any one with longer sight. Nor can she tone down her rouge with the powdered hair that softened the artificial coloring of her grandmother when she had her day. Powder is only occasionally worn with evening dress, and it is by daylight that those dreadful bluish reds and whites look their worst.
The growing short-sightedness of our times might be partly responsible for the overuse of makeup. The person applying the powder sees herself from a distance, so to speak. She realizes that she can't accurately assess how her complexion looks when her face is almost pressed against the mirror. Hence, standing about three feet away, she tends to emphasize her rosy cheeks and bright skin in a way that seems very attractive to her, but can be quite shocking to anyone with better vision. Plus, she can't blend her blush with the powdered hairstyles that softened the artificial colors of her grandmother's era. Powder is only sometimes worn with evening wear, and in daylight, those awful bluish reds and whites look their absolute worst.
On the other hand, there are some women so clever at making up their faces that one feels almost inclined to condone the practice in admiration of the result. These are the small minority, and are likely to remain so, for their secret is of a kind unlikely to be shared. The closest inspection of these cleverly managed complexions reveals no trace of art.
On the other hand, there are some women who are so skilled at applying makeup that you almost want to overlook the practice just because the result is so impressive. These are the small minority, and they're likely to stay that way since their secret is not something that can easily be shared. A close look at these expertly crafted complexions shows no sign of any technique.
Notwithstanding the reticence of these skilled artists, an occasional burst of confidence has revealed a few of their means of accomplishing the great end of looking pretty. "Do you often do that?" said one of those clever ones, a matron of 37, who looked like a girl of 19, to a friend who was vigorously rubbing her cheeks with a course towel after a plentiful application of cold water.
Despite the hesitation of these talented artists, a rare moment of confidence has shown some of their secrets for achieving the ultimate goal of looking good. "Do you do that often?" asked one of those clever ones, a 37-year-old woman who seemed like a 19-year-old, to a friend who was vigorously scrubbing her cheeks with a rough towel after splashing on some cold water.
"Yes, every time I come in from a walk, ride or drive. Why?"
"Yeah, every time I come back from a walk, ride, or drive. Why?"
"Well, no wonder you look older than you are. You are simply wearing your face out!"
"Well, no wonder you look older than you are. You're just wearing your face out!"
"But I must wash?"
"But do I have to wash?"
"Certainly, but not like that. Take a leaf out of my book; never wash you face just before going out into the fresh air, or just after coming in. Nothing is more injurious to the skin. Come to the glass. Do you notice a drawn look about your eyes and a general streakiness in the cheeks? That is the result of your violent assault upon your complexion just now. You look at this moment ten years older than you did twenty minutes ago in the park."
"Sure, but not like that. Take a tip from me; never wash your face right before going out into the fresh air, or just after coming in. It's really bad for your skin. Come over to the mirror. Do you see that tired look in your eyes and the uneven tone in your cheeks? That’s from your harsh attack on your skin just now. You look like you’re ten years older than you did twenty minutes ago in the park."
"Well, I really do. I look old enough to be your mother; but then, you are wonderful. You always look so young and fresh!"
"Well, I really do. I look old enough to be your mom; but then, you’re amazing. You always look so young and fresh!"
"Because I never treat my poor face so badly as you do yours. I use rain-water, and if I cannot get that, I have the water filtered. When I dress for dinner I always wash my face with milk, adding just enough hot water to make it pleasant to use. A very soft sponge and very fine towel take the place of your terrible huckaback arrangement."
"Because I never treat my poor face as badly as you do yours. I use rainwater, and if I can’t get that, I have it filtered. When I get ready for dinner, I always wash my face with milk, adding just enough hot water to make it nice to use. A very soft sponge and a fine towel replace your awful huckaback setup."
Two or three years ago a lady of Oriental parentage on her father's side spent a season in London society. Her complexion was brown, relieved by yellow, her features large and irregular, but redeemed by a pair of lovely and expressive eyes. So perfect was her taste in dress that she always attracted admiration wherever she went. Dressed in rich dark brown or dullest crimsons or russets, so that no one ever noticed much what she wore, she so managed that suggestions and hints—no more—of brilliant amber or pomegranate scarlet should appear just where they imparted brilliancy to her deep coloring, and abstract the yellow from her skin. A knot of old gold satin under the rim of her bonnet, another at her throat, and others in among the lace at her wrists, brightened up the otherwise subdued tinting of her costume, so that it always looked as though it had been designed expressly for her by some great colorist. Here rouge was unnecessary. The surroundings were arranged to suit the complexion, instead of the complexion to suit the surroundings. There can be no doubt as to which is the method which best becomes the gentlewoman.
Two or three years ago, a woman of Asian descent on her father's side spent a season in London society. Her skin was brown with yellow undertones, her features were large and uneven, but her beautiful and expressive eyes made up for it. Her taste in clothing was so flawless that she caught admiration wherever she went. Dressed in rich dark brown or muted reds and russets, so that no one paid much attention to what she was wearing, she cleverly included just hints—nothing more—of bright amber or pomegranate red in places that brought out the vibrancy in her deep coloring and softened the yellow in her skin. A bow of old gold satin under the edge of her hat, another at her neck, and a few more in the lace at her wrists brightened up the otherwise understated tones of her outfit, making it look as if it had been specially designed for her by an excellent colorist. Here, makeup was unnecessary. The setting was arranged to complement her complexion, instead of the other way around. There's no doubt which method truly suits a woman of elegance.
In addition to the disagreeable sensation of making-up, it must be remembered that the use of some of the white powders eventually destroys the texture of the skin, rendering it rough and coarse. Rimmel, the celebrated perfumer, in his "Book of Perfumes," says that rouge, being composed of cochineal and saffron, is harmless, but that white cosmetics consist occasionally of deleterious substances which may injure the health. He advises actors and actresses to choose cosmetics, especially the white, with the greatest care, and women of the world, who wish to preserve the freshness of their complexion, to observe the following recipe: Open air, rest, exercise and cold water.
In addition to the unpleasant feeling of putting on makeup, it’s important to remember that using some of the white powders can eventually damage the texture of the skin, making it rough and coarse. Rimmel, the famous perfumer, in his "Book of Perfumes," states that rouge, which is made from cochineal and saffron, is harmless, but that white cosmetics sometimes contain harmful substances that can affect health. He suggests that actors and actresses should choose their cosmetics, especially the white ones, very carefully, and that women who want to maintain the freshness of their complexion should follow this advice: fresh air, rest, exercise, and cold water.
In another part of this pleasant book the author says that schonada, a cosmetic used among the Arabs, is quite innocuous and at the same time effectual. "This cream, which consists of sublimated benzoin, acts upon the skin as a slight stimulant, and imparts perfectly natural colors during some hours without occasioning the inconveniences with which European cosmetics may justly be reproached." It is a well-known fact that bismuth, a white powder containing sugar of lead, injures the nerve-centers when constantly employed, and occasionally causes paralysis itself.
In another section of this enjoyable book, the author mentions that schonada, a cosmetic used by Arabs, is completely safe and effective. "This cream, made from sublimated benzoin, works as a mild stimulant on the skin and gives a perfectly natural look for several hours without the drawbacks that European cosmetics often have." It is a well-known fact that bismuth, a white powder that contains lead acetate, can damage the nerve centers if used continuously and can sometimes even lead to paralysis.
In getting up the eyes, nothing is injurious that is not dropped into them. The use of kohl or kohol is quite harmless, and, it must be confessed, very effective when applied—as the famous recipe for salad dressing enjoins with regard to the vinegar—by the hand of a miser. Modern Egyptian ladies make their kohol of the smoke produced by burning almonds. A small bag holding the bottle of kuhol, and a pin, with a rounded point with which to apply it, form part of the toilet paraphernalia of all the beauties of Cairo, who make the immense mistake of getting up their eyes in an exactly similar manner, thus trying to reduce the endless variety of nature to one common pattern, a mistake that may be accounted for by the fact that the Arabs believe kohol to be a sovereign specific against ophthalmia. Their English sisters often make the same mistake without the same excuse. A hairpin steeped in lampblack is the usual method of darkening the eyes in England, retribution following sooner or later in the shape of a total loss of the eyelashes. Eau de Cologne is occasionally dropped into the eyes, with the effect of making them brighter. The operation is painful, and it is said that half a dozen drops of whisky and the same quantity of Eau de Cologne, eaten on a lump of sugar, is quite as effective.
In applying makeup to the eyes, nothing harmful comes from what you don't put in them. Using kohl or kohol is completely safe and, to be honest, quite effective when applied—like the famous salad dressing recipe advises—by someone who is frugal. Modern Egyptian women create their kohol from the smoke of burning almonds. A small bag that holds the kuhol bottle and a pin with a rounded tip for application are essential items for all the beauties in Cairo, who make the big mistake of applying their eye makeup in exactly the same way, trying to turn the endless variety of nature into a single style. This mistake can be understood since Arabs believe kohol is a miracle cure for eye problems. Their English counterparts often make the same mistake, but without the same reason. In England, a hairpin soaked in lampblack is the common way to darken the eyes, which unfortunately results sooner or later in losing all your eyelashes. Sometimes, Eau de Cologne is dripped into the eyes to make them look brighter. This method is painful, and it’s said that mixing a few drops of whisky with the same amount of Eau de Cologne on a piece of sugar is just as effective.
HIGH-HEELED BOOTS.
A lady looks infinitely taller and slimmer in a long dress than she does in a short costume, and there is always a way of showing the feet, if desired, by making the front quite short, which gives, indeed, a more youthful appearance to a train dress. The greatest attention must, of course, be paid to the feet with these short dresses, and I may here at once state that high heels are absolutely forbidden by fashion. Doctors, are you content? Only on cheap shoes and boots are they now made, and are only worn by common people. A good bootmaker will not make high heels now, even if paid double price to do so. Ladies—that is, real ladies—now wear flat-soled shoes and boots, a la Cinderella. For morning walking, boots or high Moliere shoes are worn.
A woman looks much taller and slimmer in a long dress than in a short outfit, and you can still show off your feet if you want by keeping the front short, which actually makes a train dress look more youthful. You definitely need to pay a lot of attention to your feet with these short dresses, and I should note that high heels are completely out of style. Doctors, are you happy with that? They're only found on cheap shoes and boots worn by everyday folks now. A good shoemaker won't even make high heels anymore, even if you offer to pay double for them. Real ladies now wear flat-soled shoes and boots, like Cinderella. For morning walks, boots or high Moliere shoes are the go-to options.
If you wear boots you may wear any stockings you like, for no one sees them. But if you wear shoes you must adapt your stockings to your dress. Floss silk, Scotch thread, and even cotton stockings are worn for walking, silk stockings have returned into exclusively evening wear. Day stockings should be of the same color as the dress, but they may be shaded, or stripped, or dotted, just as you please. White stockings are absolutely forbidden for day wear—no one wears them—no one dares wear them under fashion's interdiction.
If you're wearing boots, you can choose any stockings you want since no one will see them. But if you're in shoes, you need to match your stockings to your outfit. For walking, people wear floss silk, Scotch thread, and even cotton stockings, while silk stockings are now strictly for evening wear. Daytime stockings should match the color of your dress, but you can go for shades, stripes, or polka dots if you like. White stockings are totally off-limits for daytime—nobody wears them, and no one dares to wear them with fashion's rules in place.
HOW TO APPEAR GRACEFUL IN WALKING.
The whole secret of standing and walking erect consists in keeping the chin well away from the breast. This throws the head upward and backward, and the shoulders will naturally settle backward and in their true position. Those who stoop in walking generally look downward. The proper way is to look straight ahead, upon the same level with your eyes, or if you are inclined to stoop, until that tendency is overcome, look rather above than below the level. Mountaineers are said to be as "straight as an arrow," and the reason is because they are obliged to look upward so much. It is simply impossible to stoop in walking if you will heed and practice this rule. You will notice that all round-shouldered persons carry the chin near the breast and pointed downward. Take warning in time, and heed grandmother's advice, for a bad habit is more easily prevented than cured. The habit of stooping when one walks or stands is a bad habit and especially hard to cure.
The key to standing and walking upright is keeping your chin lifted away from your chest. This naturally positions your head up and back, allowing your shoulders to settle into their correct place. People who slouch while walking typically look down. The right way is to look straight ahead, on the same level as your eyes, or if you're prone to slouching, try to look slightly upward instead of downward until you overcome that tendency. Mountaineers are often described as "straight as an arrow" because they have to look up so much. It’s nearly impossible to slouch while walking if you follow and practice this rule. You'll notice that those with rounded shoulders tend to keep their chin close to their chest and facing downward. Take this as a warning, and listen to your grandmother's advice, because it’s easier to prevent a bad habit than to fix it. The habit of stooping while walking or standing is difficult to break and should be avoided.

MULTUM IN PARVO
HISTORY OF THE BIBLES OF THE WORLD.
The Bibles of the world are the koran of the Mohammedans, the tripitaka of the Buddhists, the five kings of the Chinese, the three vedas of the Hindoos, the zendavesta of the Parsees and the scriptures of the Christians. The koran, says the Chicago Times, is the most recent, dating from the seventh century after Christ. It is a compound of quotations from both the Old and the New Testaments and from the talmud. The tripitaka contain sublime morals and pure aspirations. Their author lived and died in the sixth century before Christ.
The Bibles of the world include the Quran of the Muslims, the Tripitaka of the Buddhists, the Five Classics of the Chinese, the three Vedas of the Hindus, the Zend-Avesta of the Zoroastrians, and the scriptures of the Christians. The Quran, according to the Chicago Times, is the most recent, dating back to the seventh century after Christ. It combines quotes from both the Old and New Testaments and from the Talmud. The Tripitaka contains profound morals and noble aspirations. Its author lived and died in the sixth century before Christ.
The sacred writings of the Chinese are called the five kings, the word "king" meaning web of cloth. From this it is presumed that they were originally written on five rolls of cloth. They contain wise sayings from the sages on the duties of life, but they can not be traced further back than the eleventh century before our era. The vedas are the most ancient books in the language of the Hindoos, but they do not, according to late commentators, antedate the twelfth before the Christian era. The zendaveata of the Parsees, next to our Bible, is reckoned among scholars as being the greatest and most learned of the sacred writings. Zoroaster, whose sayings it contains, lived and worked in the twelfth century before Christ. Moses lived and wrote the pentateuch 1,500 years before the birth of Jesus, therefore that portion of our Bible is at least 300 years older than the most ancient of other sacred writings. The eddas, a semi-sacred work of the Scandinavians, was first given to the world in the fourteen century A.D.
The sacred texts of the Chinese are known as the Five Classics, where "Classic" refers to a roll of cloth. This suggests that they were originally written on five pieces of cloth. They include wise teachings from sages about life’s responsibilities, but their origins can only be traced back to the 11th century BCE. The Vedas are the oldest texts in the Hindu language, but according to recent scholars, they date back no earlier than the 12th century BCE. The Zend Avesta of the Zoroastrians is considered by academics to be one of the greatest and most scholarly sacred texts, following our Bible. Zoroaster, whose teachings are included in it, lived and preached in the 12th century BCE. Moses wrote the Pentateuch 1,500 years before Jesus was born, making that part of our Bible at least 300 years older than the oldest other sacred writings. The Eddas, a semi-sacred text of the Scandinavians, were first published in the 14th century CE.
PRECIOUS STONES.
ARRANGED ACCORDING TO COLOR AND IN ORDER OF HARDINESS.
Limpid.—Diamond, Sapphire, Topaz, Rock-Crystal.
Clear.—Diamond, Sapphire, Topaz, Rock-Crystal.
Blue.—Sapphire, Topaz, Indicolite, Turquoise, Spinel, Aquamarine, Kaynite.
Blue.—Sapphire, Topaz, Indicolite, Turquoise, Spinel, Aquamarine, Kyanite.
Green.—Oriental Emerald, Chrysoberyl, Amazon Stone, Malachite, Emerald, Chrysoprase, Chrysolite.
Green.—Oriental Emerald, Chrysoberyl, Amazon Stone, Malachite, Emerald, Chrysoprase, Chrysolite.
Yellow.—Diamond, Topaz, Fire-Opal.
Yellow.—Diamond, Topaz, Fire Opal.
Red.—Sapphire-Ruby, Spinel-Ruby, Rubellite, Garnet, Brazilian-Topaz, Hyacinth, Carnelian.
Red.—Sapphire-Ruby, Spinel-Ruby, Rubellite, Garnet, Brazilian-Topaz, Hyacinth, Carnelian.
Violet.—Oriental-Amethyst, Amethyst.
Violet.—Oriental-Amethyst, Amethyst.
Black and Brown.—Diamond, Tourmaline, Hyacinth, Garnet.
Black and Brown.—Diamond, Tourmaline, Hyacinth, Garnet.
HOW TO MEASURE CORN IN THE CRIB.
Rule: 1st. Measure the length, breadth and height of the crib inside the rail; multiply them together and divide by two, the result is the number of bushels of shelled corn.
Rule: 1st. Measure the length, width, and height of the crib inside the rails; multiply those dimensions together and divide by two. The result is the number of bushels of shelled corn.
2d. Level the corn so that it is of equal depth throughout, multiply the length, breath and depth together, and this product by four, and cut off one figure to the right of the product; the other will represent the number of bushels of shelled corn.
2d. Even out the corn so that it's the same depth all around, multiply the length, width, and depth together, then multiply that result by four, and drop the last digit on the right. The remaining number will show how many bushels of shelled corn there are.
3d. Multiply length by height, and then by width, add two ciphers to the result and divide by 124; this gives the number of bushels of ear corn.
3d. Multiply length by height, and then by width, add two zeros to the result and divide by 124; this gives the number of bushels of ear corn.
HOME DRESSMAKING.
The art of dressmaking in America has been of late years so simplified that almost anyone with a reasonable degree of executive ability can manufacture a fashionable costume by using an approved pattern and following the directions printed upon it, selecting a new pattern for each distinct style; while in Europe many ladies adhere to the old plan of cutting one model and using it for everything, trusting to personal skill or luck to gain the desired formation. However, some useful hints are given which are well worth offering after the paper pattern has been chosen.
The art of dressmaking in America has recently become so simplified that almost anyone with a decent level of organizational skills can create a stylish outfit by using a standard pattern and following the instructions on it, picking a new pattern for each unique style. Meanwhile, in Europe, many women stick to the traditional method of cutting one model and using it for everything, relying on their personal skills or luck to achieve the right shape. However, there are some useful tips provided that are definitely worth sharing once the paper pattern has been selected.
The best dressmakers here and abroad use silk for lining, but nothing is so durable or preserves the material as well as a firm slate twill. This is sold double width and should be laid out thus folded: place the pattern upon it with the upper part towards the cut end, the selvedge for the fronts. The side pieces for the back will most probably be got out of the width, while the top of the back will fit in the intersect of the front. A yard of good stuff may be often saved by laying the pattern out and well considering how one part cuts into another. Prick the outline on to the lining; these marks serve as a guide for the tacking.
The best dressmakers here and abroad use silk for linings, but nothing is as durable or keeps the material as well as a sturdy slate twill. This fabric is sold in double width and should be laid out folded like this: place the pattern on it with the top part toward the cut end and the selvedge for the fronts. The side pieces for the back will likely fit within the width, while the top of the back will fit into the intersection of the front. You can often save a yard of good fabric by carefully laying out the pattern and thinking about how one part fits with another. Mark the outline onto the lining; these marks will guide your tacking.
In forming the front side plaits be careful and do not allow a fold or crease to be apparent on the bodice beyond where the stitching commences. To avoid this, before beginning stick a pin through what is to be the top of the plait. The head will be on the right side, and holding the point, one can begin pinning the seam without touching the upper part of the bodice. To ascertain the size of the buttonholes put a piece of card beneath the button to be used and cut it an eighth of an inch on either side beyond. Having turned down the piece in front on the buttonhole side run a thread a sixteenth of an inch from the extreme edge, and again another the width of the card. Begin to cut the first buttonhole at the bottom of the bodice; and continue at equal distances. The other side of the bodice is left wide enough to come well under the buttonholes. The buttonholes must be laid upon it and a pin put through the center of each to mark where the button is to be placed. In sewing on the buttons put the stiches in horizontally; if perpendicularly they are likely to pucker that side of the bodice so much that it will be quite drawn up, and the buttons will not match the buttonholes.
In making the front side pleats, be careful not to let any folds or creases show on the bodice beyond where the stitching starts. To prevent this, stick a pin through the top of the pleat before you begin. The head should be on the right side, and while holding the point, you can start pinning the seam without touching the upper part of the bodice. To figure out the size of the buttonholes, place a piece of card under the button you'll be using and cut it an eighth of an inch on either side beyond that. After folding down the piece in front on the buttonhole side, run a thread a sixteenth of an inch from the very edge, and then another at the width of the card. Start cutting the first buttonhole at the bottom of the bodice, continuing at equal distances. The other side of the bodice should be wide enough to come well under the buttonholes. Lay the buttonholes on it and pin through the center of each to mark where the buttons should go. When sewing on the buttons, make sure to stitch them horizontally; if you sew them vertically, it could cause that side of the bodice to pucker a lot, making it look uneven and misaligned with the buttonholes.
A WOMAN'S SKIRTS.
Observe the extra fatigue which is insured to every woman in merely carrying a tray upstairs, from the skirts of the dress. Ask any young women who are studying to pass examinations whether they do not find loose clothes a sine qua non while poring over their books, and then realize the harm we are doing ourselves and the race by habitually lowering our powers of life and energy in such a manner. As a matter of fact it is doubtful whether any persons have ever been found who would say that their stays were at all tight; and, indeed, by a muscular contraction they can apparently prove that they are not so by moving them about on themselves, and thus probably believe what they say. That they are in error all the same they can easily assure themselves by first measuring round the waist outside the stays; then take them off, let them measure while they take a deep breath, with the tape merely laid on the body as if measuring for the quantity of braid to go round a dress, and mark the result. The injury done by stays is so entirely internal that it is not strange that the maladies caused by wearing them should be attributed to every reason under the sun except the true one, which is, briefly, that all the internal organs, being by them displaced, are doing their work imperfectly and under the least advantageous conditions: and are, therefore, exactly in the state most favorable to the development of disease, whether hereditary or otherwise.—Macmillan's Magazine.
Notice the extra fatigue that every woman experiences just from carrying a tray upstairs due to her dress's skirts. Ask any young women preparing for exams if they don't find loose clothing absolutely necessary while studying, and then realize the damage we are doing to ourselves and future generations by regularly lowering our energy and vitality this way. In reality, it’s doubtful that anyone has ever claimed their corsets were tight at all; in fact, they can demonstrate they aren’t by shifting them around their bodies, leading them to genuinely believe what they say. Yet, they can easily confirm they’re mistaken by first measuring their waist over the corset, then taking it off and measuring again while taking a deep breath, with the tape simply laid on the body as if gauging how much trim is needed for a dress, and noting the difference. The harm caused by corsets is so completely internal that it’s not surprising that the health issues stemming from wearing them are attributed to every cause imaginable except the real one, which is simply that all the internal organs, being displaced by them, function poorly and under the least favorable conditions. Therefore, they are in the most favorable state for developing illness, whether hereditary or otherwise.—Macmillan's Magazine.
TO MAKE THE SLEEVES.
As to sleeves. Measure from the shoulder to the elbow and again from elbow to the wrist. Lay these measurements on any sleeve patterns you may have, and lengthen and shorten accordingly. The sleeve is cut in two pieces, the top of the arm and the under part, which is about an inch narrower than the outside. In joining the two together, if the sleeve is at all tight, the upper part is slightly fulled to the lower at the elbow. The sleeve is sewn to the armhole with no cordings now, and the front seam should be about two inches in front of the bodice.
For sleeves, measure from the shoulder to the elbow and then from the elbow to the wrist. Use these measurements on any sleeve patterns you have and adjust the length as needed. The sleeve consists of two pieces: the top part for the arm and the underside, which is about an inch narrower than the outside. When attaching the two pieces, if the sleeve is fitted, the upper part should be slightly gathered to the lower part at the elbow. The sleeve is sewn to the armhole without any cording, and the front seam should be about two inches in front of the bodice.
Bodices are now worn very tight-fitting, and the French stretch the material well on the cross before beginning to cut out, and in cutting allow the lining to be slightly pulled, so that when on, the outside stretches to it and insures a better fit. An experienced eye can tell a French-cut bodice at once, the front side pieces being always on the cross. In dress cutting and fitting, as in everything else, there are failures and discouragements, but practice overrules these little matters, and "trying again" brings a sure reward in success.
Bodices are now worn very tightly, and the French stretch the fabric well across before they start cutting it out. When cutting, they also allow the lining to be slightly pulled so that, when worn, the outer fabric stretches to fit it, ensuring a better fit. An experienced eye can immediately recognize a French-cut bodice since the front side pieces are always cut on the cross grain. In dress cutting and fitting, as in all things, there are failures and setbacks, but practice overcomes these minor issues, and "trying again" leads to guaranteed success.
A sensible suggestion is made in regard to the finish in necks of dresses for morning wear. Plain colors have rather a stiff appearance, tulle or crepe lisse frilling are expensive and frail, so it is a good idea to purchase a few yards of really good washing lace, about an inch and a half in depth; quill or plait and cut into suitable lengths to tack around the necks of dresses. This can be easily removed and cleaned when soiled. A piece of soft black Spanish lace, folded loosely around the throat close to the frillings, but below it, looks very pretty; or you may get three yards of scarf lace, trim the ends with frillings, place it around the neck, leaving nearly all the length in the right hand, the end lying upon the left shoulder being about half a yard long. Wind the larger piece twice around the throat, in loose, soft folds, and festoon the other yard and a half, and fasten with brooch or flower at the side.—Philadelphia Times.
A practical suggestion is made regarding the finishing touches on the necklines of morning dresses. Plain colors can look a bit stiff, while tulle or crepe lisse frills are costly and delicate. So, it's a good idea to buy a few yards of high-quality washable lace, about an inch and a half wide. You can gather or pleat it into suitable lengths to attach around the necklines of the dresses. This can be easily removed and cleaned when it gets dirty. A piece of soft black Spanish lace, loosely folded around the throat just below the frills, looks really nice; or you could get three yards of scarf lace, trim the ends with frills, and wrap it around the neck, leaving most of the length in your right hand, with the part draping over your left shoulder being about half a yard long. Twist the larger piece twice around your neck in loose, soft layers, and let the remaining yard and a half hang down, securing it with a brooch or flower on the side.—Philadelphia Times.
DISCOVERY OF GOLD IN CALIFORNIA.
It was on the 19th day of January, 1848, that James W. Marshall, while engaged in digging a race for a saw-mill at Coloma, about thirty-five miles eastward from Sutter's Fort, found some pieces of yellow metal, which he and the half-dozen men working with him at the mill supposed to be gold. He felt confident that he had made a discovery of great importance, but he knew nothing of either chemistry or gold-mining, so he could not prove the nature of the metal nor tell how to obtain it in paying quantities. Every morning he went down to the race to look for the bits of metal; but the other men at the mill thought Marshall was very wild in his ideas, and they continued their labors in building the mill, and in sowing wheat and planting vegetables. The swift current of the mill-race washed away a considerable body of earthy matter, leaving the coarse particles of gold behind; so Marshall's collection of specimens continued to accumulate, and his associates began to think there might be something in his gold mines after all. About the middle of February, a Mr. Bennett, one of the party employed at the mill, went to San Francisco for the purpose of learning whether this metal was precious, and there he was introduced to Isaac Humphrey, who had washed for gold in Georgia. The experienced miner saw at a glance that [pg 43] he had the true stuff before him, and, after a few inquiries, he was satisfied that the diggings must be rich. He made immediate preparation to visit the mill, and tried to persuade some of his friends to go with him; but they thought it would be only a waste of time and money, so he went with Bennett for his sole companion.
It was on January 19, 1848, that James W. Marshall, while digging a race for a sawmill at Coloma, about thirty-five miles east of Sutter's Fort, found some pieces of yellow metal, which he and the handful of men working with him at the mill believed to be gold. He was convinced he had discovered something significant, but he had no knowledge of chemistry or gold mining, so he couldn't verify the metal's nature or figure out how to extract it in profitable amounts. Every morning, he went down to the race to search for more bits of metal; however, the other men at the mill thought Marshall was quite delusional in his ideas, and they continued focusing on building the mill, sowing wheat, and planting vegetables. The fast-flowing current of the mill race washed away a lot of soil, leaving the heavier particles of gold behind, so Marshall's collection of samples kept growing, and his coworkers started to consider that there might actually be something valuable in his gold mines. Around mid-February, Mr. Bennett, one of the workers at the mill, went to San Francisco to find out if this metal was precious, and there he met Isaac Humphrey, who had experience panning for gold in Georgia. The seasoned miner immediately recognized that he had found real gold and, after asking a few questions, became convinced that the diggings must be rich. He quickly prepared to visit the mill and tried to convince some friends to join him, but they thought it would just be a waste of time and money, so he ended up going with Bennett as his only companion.
He arrived at Coloma on the 7th of March, and found the work at the mill going on as if no gold existed in the neighborhood. The next day he took a pan and spade, and washed some of the dirt in the bottom of the mill-race in places where Marshall had found his specimens, and, in a few hours, Humphrey declared that these mines were far richer than any in Georgia. He now made a rocker and went to work washing gold industriously, and every day yielded to him an ounce or two of metal. The men at the mill made rockers for themselves, and all were soon busy in search of the yellow metal. Everything else was abandoned; the rumor of the discovery spread slowly. In the middle of March Pearson B. Reading, the owner of a large ranch at the head of the Sacramento valley, happened to visit Sutter's Fort, and hearing of the mining at Coloma, he went thither to see it. He said that if similarity of formation could be taken as a proof, there must be gold mines near his ranch; so, after observing the method of washing, he posted off, and in a few weeks he was at work on the bars of Clear Creek, nearly two hundred miles northwestward from Coloma. A few days after Reading had left, John Bidwell, now representative of the northern district of the State in the lower House of Congress, came to Coloma, and the result of his visit was that, in less than a month, he had a party of Indians from his ranch washing gold on the bars of Feather River, twenty-five miles northwestward from Coloma. Thus the mines were opened at far distant points.
He arrived in Coloma on March 7th and found that the mill was running as if there was no gold in the area. The next day, he grabbed a pan and spade and washed some dirt from the bottom of the mill-race where Marshall had found his samples. Within a few hours, Humphrey declared that these mines were much richer than any in Georgia. He then built a rocker and got to work, washing gold diligently, and every day he managed to extract an ounce or two of metal. The guys at the mill began making rockers for themselves, and soon everyone was busy searching for the yellow metal. Everything else fell by the wayside; the news of the discovery spread slowly. In mid-March, Pearson B. Reading, who owned a large ranch at the northern end of the Sacramento Valley, happened to visit Sutter's Fort. After hearing about the mining in Coloma, he went there to check it out. He figured that if the geological conditions were similar, there had to be gold mines near his ranch. After watching the washing method, he rushed off, and within a few weeks, he was working on the bars of Clear Creek, nearly two hundred miles northwest of Coloma. A few days after Reading left, John Bidwell, now a representative of the northern district of the State in the House of Congress, visited Coloma. As a result of his trip, within a month, he had a group of Indians from his ranch washing gold on the bars of Feather River, twenty-five miles northwest of Coloma. Thus, the mines were opened at faraway locations.
The first printed notice of the discovery of gold was given in the California newspaper published in San Francisco on the 10th of March. On the 29th of May the same paper, announcing that its publication would be suspended, says: "The whole country, from San Francisco to Los Angeles, and from the seashore to the base of the Sierra Nevada, resound the sordid cry of gold! gold! gold! while the field is left half planted, the house half built and everything neglected but the manufacture of pick and shovels, and the means of transportation to the spot where one man obtained one hundred and twenty-eight dollars' worth of the real stuff in one day's washing; and the average for all concerned, is twenty dollars per diem. The first to commence quartz mining in California were Capt. Win. Jackson and Mr. Eliason, both Virginians, and the first machine used was a Chilian mill.
The first printed announcement of the discovery of gold appeared in a California newspaper published in San Francisco on March 10th. On May 29th, the same paper, announcing that it would stop publishing, stated: "The entire region, from San Francisco to Los Angeles, and from the coast to the foothills of the Sierra Nevada, echoes the greedy shout of gold! gold! gold! while fields remain half-planted, houses are half-built, and everything is neglected except for making picks and shovels, and the means to transport them to the place where one person found $128 worth of real gold in just one day's work; and the average for all involved is $20 a day. The first to start quartz mining in California were Capt. Win. Jackson and Mr. Eliason, both from Virginia, and the first machine used was a Chilean mill."
The Reid Mine, in North Carolina, was the first gold mine discovered and worked in the United States, and the only one in North America from which, up to 1825, gold was sent to the Mint.
The Reid Mine in North Carolina was the first gold mine discovered and operated in the United States, and it was the only one in North America that sent gold to the Mint until 1825.
HOW TO MAKE ARTIFICIAL GOLD.
The following oroid or imitation gold is sometimes sold for the genuine article which it closely resembles. Pure copper, 100 parts by weight, is melted in a crucible, and then 6 parts of magnesia, 3.6 of sal-ammoniac, 1.8 of quicklime and 9. of tartar are added separately and gradually in the form of powder. The whole is then stirred for about half an hour, and 17 parts of zinc or tin in small grains are thrown in and thoroughly mixed. The crucible is now covered and the mixture kept melted for half an hour longer, when it is skimmed and poured out.
The following imitation gold, or oroid, is sometimes sold as the real thing because it looks very similar. Pure copper, weighing 100 parts, is melted in a crucible, and then 6 parts of magnesia, 3.6 parts of sal-ammoniac, 1.8 parts of quicklime, and 9 parts of tartar are added one at a time in powdered form. The mixture is stirred for about half an hour, then 17 parts of zinc or tin in small grains are added and mixed thoroughly. The crucible is covered, and the mixture is kept melted for another half hour before it is skimmed and poured out.
Any imitation of gold may be detected by its weight, which is not one-half of what it should be, and by its dissolving in nitric acid while pure gold is untouched.
Any imitation of gold can be identified by its weight, which is less than half of what it should be, and by its ability to dissolve in nitric acid while pure gold remains unaffected.
HOW TO TELL ANY PERSON'S AGE.
There is a good deal of amusement in the following magical table of figures. It will enable you to tell how old the young ladies are. Just hand this table to a young lady, and request her to tell you in which column or columns her age is contained, and add together the figures at the top of the columns in which her age is found, and you have the great secret. Thus, suppose her age to be 17, you will find that number in the first and fifth columns; add the first figures of these two columns.
There’s a lot of fun in this magical table of numbers. It will help you figure out the ages of young ladies. Just give this table to a young lady and ask her to tell you which column or columns her age is in. Then, add up the numbers at the top of those columns, and you’ll uncover the big secret. For example, if she’s 17, you’ll find that number in the first and fifth columns; just add the first numbers from those two columns.
Here is the magic table:
Here is the awesome table:
1 2 4 8 16 32
3 3 5
9 17 33
5 6 6 10 18 34
7 7 7 11 19 35
9 10 12 12 20 36
11 11 13 13 21 37
13 14 14 14 22 38
15 15 15 15 23 39
17 18 20 24 24 40
19 19 21 25 25 41
21 22 22 26 26 42
23 23 23 27 27 43
25 26 28 28 28 44
27 27 29 29 29 45
29 30 30 30 30 46
31 31 31 31 31 47
33 34 36 40 48 48
35 35 37 41 49 49
37 38 38 42 50 50
39 39 39 43 51 51
41 42 44 44 52 52
43 43 45 45 53 53
45 46 46 46 54 54
47 47 47 47 55 55
49 50 52 56 56 56
51 51 53 57 57 57
53 54 54 58 58 58
55 55 55 59 59 59
57 58 60 60 60 60
59 59 61 61 61 61
61 62 62 62 62 62
63 63 63 63 63 63
1 2 4 8 16 32
3 3 5
9 17 33
5 6 6 10 18 34
7 7 7 11 19 35
9 10 12 12 20 36
11 11 13 13 21 37
13 14 14 14 22 38
15 15 15 15 23 39
17 18 20 24 24 40
19 19 21 25 25 41
21 22 22 26 26 42
23 23 23 27 27 43
25 26 28 28 28 44
27 27 29 29 29 45
29 30 30 30 30 46
31 31 31 31 31 47
33 34 36 40 48 48
35 35 37 41 49 49
37 38 38 42 50 50
39 39 39 43 51 51
41 42 44 44 52 52
43 43 45 45 53 53
45 46 46 46 54 54
47 47 47 47 55 55
49 50 52 56 56 56
51 51 53 57 57 57
53 54 54 58 58 58
55 55 55 59 59 59
57 58 60 60 60 60
59 59 61 61 61 61
61 62 62 62 62 62
63 63 63 63 63 63
WHAT THE WHITE HOUSE COSTS.
Salary of President, $50,000; additional appropriations are about $75,000. A total of $125,000. The President has the following corps of assistants: Private Secretary, $3,250; Assistant Private Secretary, $2,250; Stenographer, $1,800; five Messengers, $1,200 each, $6,000; Steward—; two Doorkeepers, $1,200 each, $2,400; two Ushers, $1,200, $1,400, $2,600; Night Usher, $1,200; Watchman, $900, and a few other minor clerks and telegraph operators.
Salary of the President: $50,000; additional funding is about $75,000. That makes a total of $125,000. The President has the following team of assistants: Private Secretary, $3,250; Assistant Private Secretary, $2,250; Stenographer, $1,800; five Messengers at $1,200 each, totaling $6,000; Steward—; two Doorkeepers at $1,200 each, totaling $2,400; two Ushers at $1,200 and $1,400, totaling $2,600; Night Usher, $1,200; Watchman, $900; and a few other minor clerks and telegraph operators.
SUNDRIES.—Incidental expenses, $8,000; White House repairs—carpets and refurnishing, $12,500; fuel, $2,500; green-house, $4,000; gas, matches and stable, $15,000.
SUNDRIES.—Miscellaneous expenses, $8,000; White House repairs—carpets and furnishings, $12,500; fuel, $2,500; greenhouse, $4,000; gas, matches, and stable, $15,000.
These amounts, with others of minor importance, consume the entire appropriations.
These amounts, along with a few less significant ones, use up the entire budget.
BUSINESS LAW.
Ignorance of the law excuses no one. It is a fraud to conceal a fraud. The law compels no one to do impossibilities. An agreement without consideration is void. Signatures made with a lead pencil are good in law. A receipt for money paid is not legally conclusive. The acts of one partner bind all the others. Contracts made on Sunday cannot be enforced. A contract made with a minor is void. A contract made with a lunatic is void. Principals are responsible for the acts of their agents.
Ignorance of the law doesn't excuse anyone. It's dishonest to hide a deceit. The law doesn't require anyone to do the impossible. An agreement without something of value is not valid. Signatures made with a pencil are legally acceptable. A receipt for money paid isn't legally binding. The actions of one partner affect all the others. Contracts made on Sunday can't be enforced. A contract with a minor is invalid. A contract with someone deemed mentally incompetent is invalid. Principals are accountable for their agents' actions.
Agents are responsible to their principals for errors. Each individual in a partnership is responsible for the whole amount of the debts of the firm. A note given by a minor is void. Notes bear interest only when so stated. It is legally necessary to say on a note "for value received." A note drawn on Sunday is void. A note obtained by fraud, or from a person in a state of intoxication, cannot be collected. If a note be lost or stolen, it does not release the maker; he must pay it. An endorser of a note is exempt from liability if not served with notice of its dishonor within twenty-four hours of its non-payment.
Agents are accountable to their clients for mistakes. Each partner in a partnership is liable for the entire amount of the firm's debts. A note signed by a minor is invalid. Notes only accrue interest if specified. It's legally required to include "for value received" on a note. A note written on a Sunday is invalid. A note obtained through fraud or from someone who is intoxicated cannot be enforced. If a note is lost or stolen, the maker is still obligated to pay it. An endorser of a note is not liable if they are not notified of its dishonor within twenty-four hours of non-payment.
ITEMS WORTH REMEMBERING.
A sun bath is of more worth than much warming by the fire.
A sunbath is more valuable than sitting by the fire for warmth.
Books exposed to the atmosphere keep in better condition than if confined in a book-case. Pictures are both for use and ornament. They serve to recall pleasant memories and scenes; they harmonize with the furnishing of the rooms. If they serve neither of these purposes they are worse than useless; they only help fill space which would look better empty, or gather dust and make work to keep them clean.
Books that are exposed to the air stay in better condition than those kept in a bookcase. Pictures are meant for both use and decoration. They help us remember happy memories and moments; they complement the decor of the rooms. If they don't serve either of these purposes, they're worse than useless; they just take up space that would look better empty, or they collect dust and create more work to keep clean.
A room filled with quantities of trifling ornaments has the look of a bazaar and displays neither good taste nor good sense. Artistic excellence aims to have all the furnishings of a high order of workmanship combined with simplicity, while good sense understands the folly of dusting a lot of rubbish.
A room cluttered with loads of insignificant decorations looks like a flea market and shows neither good taste nor common sense. Artistic excellence seeks to combine well-crafted furnishings with simplicity, while common sense recognizes the absurdity of cleaning up a bunch of junk.
A poor book had best be burned to give place to a better, or even to an empty shelf, for the fire destroys its poison, and puts it out of the way of doing harm.
A bad book is better off burned to make room for a better one, or even just to leave an empty space, because the fire gets rid of its negativity and prevents it from causing any harm.
Better economize in the purchasing of furniture or carpets than scrimp in buying good books or papers.
It's better to save money when buying furniture or carpets than to be stingy when it comes to buying good books or papers.
Our sitting-rooms need never be empty of guests or our libraries of society if the company of good books is admitted to them.
Our living rooms don’t have to be empty of guests or our libraries lacking company if we invite good books into them.
REMARKABLE CALCULATIONS REGARDING THE SUN.
The sun's average distance from the earth is about 91,500,000 miles. Since the orbit of the earth is elliptical, and the sun is situated at one of its foci, the earth is nearly 3,000,000 miles further from the sun in aphelion than in perihelion. As we attempt to locate the heavenly bodies in space, we are immediately startled by the enormous figures employed. The first number, 91,500,000 miles, is far beyond our grasp. Let us try to comprehend it. If there were air to convey a sound from the sun to the earth, and a noise could be made loud enough to pass that distance it would require over fourteen years for it to come to us. Suppose a railroad could be built to the sun. An express train traveling day and night at the rate of thirty miles an hour, would require 341 years to reach its destination. Ten generations would be born and would die; the young men would become gray haired, and their great-grandchildren would forget the story of the beginning of that wonderful journey, and could find it only in history, as we now read of Queen Elizabeth or of Shakespeare; the eleventh generation would see the solar depot at the end of the route. Yet this enormous distance of 91,500,000 miles is used as the unit for expressing celestial distances—as the foot-rule for measuring space; and astronomers speak of so many times the sun's distance as we speak of so many feet or inches.
The sun is about 91,500,000 miles away from Earth on average. Since Earth orbits the sun in an elliptical shape and the sun is located at one of the ellipse's focal points, Earth is almost 3,000,000 miles farther from the sun at aphelion than at perihelion. When we try to understand the positions of celestial bodies in space, we are immediately struck by the huge numbers involved. The first number, 91,500,000 miles, is far beyond what we can easily grasp. Let's try to put it into perspective. If there were air to carry sound from the sun to Earth, and a loud enough sound could be made to travel that distance, it would take over fourteen years to reach us. Imagine if a railroad could be built to the sun. An express train running day and night at 30 miles an hour would take 341 years to get there. Ten generations would be born and die; young men would turn gray, and their great-grandchildren would forget the tale of that incredible journey, knowing it only from history, like we read about Queen Elizabeth or Shakespeare; the eleventh generation would finally see the solar station at the end of the line. Yet, this vast distance of 91,500,000 miles serves as the unit for measuring distances in space—like a ruler for measuring distance; astronomers often refer to multiples of the sun's distance just as we talk about feet or inches.
SIGNS OF STORMS APPROACHING.—A ring around the sun or moon stands for an approaching storm, its near or distant approach being indicated by its larger or smaller circumference. When the sun rises brightly and immediately afterward becomes veiled with clouds, the farmer distrusts the day. Rains which begin early in the morning often stop by nine in place of "eleven," the hour specified in the old saw, "If it rains before seven."
SIGNS OF STORMS APPROACHING.—A ring around the sun or moon signals an approaching storm, with its size indicating how close it is. When the sun rises bright and then quickly gets covered by clouds, farmers become suspicious of the day. Rains that start early in the morning often stop by nine instead of "eleven," as mentioned in the old saying, "If it rains before seven."
On a still, quiet day, with scarcely the least wind afloat, the ranchman or farmer can tell the direction of impending storm by cattle sniffing the air in the direction whence it is coming. Lack of dew in summer is a rain sign. Sharp white frosts in autumn and winter precede damp weather, and we will stake our reputation as a prophet that three successive white frosts are an infallible sign of rain. Spiders do not spin their webs out of doors before rain. Previous to rain flies sting sharper, bees remain in their hives or fly but short distances, and almost all animals appear uneasy.
On a calm, quiet day, with hardly a breath of wind, the rancher or farmer can sense the direction of an approaching storm by watching how cattle sniff the air in that direction. A lack of dew in summer indicates that rain is coming. Sharp white frosts in fall and winter signal wet weather, and we’ll bet our reputation as predictors that three consecutive white frosts are a sure sign of rain. Spiders don’t build their webs outside before it rains. Right before rain, flies sting harder, bees stay in their hives or only fly short distances, and nearly all animals seem restless.
HOW TO DISTINGUISH GOOD MEAT FROM BAD MEAT.
1st. It is neither of a pale pink color nor of a deep purple tint, for the former is a sign of disease, and the latter indicates that the animal has not been slaughtered, but has died with the blood in it, or has suffered from acute fever.
1st. It is neither a pale pink color nor a deep purple tint, because the former is a sign of illness, and the latter means that the animal hasn't been slaughtered, but has died with blood in it, or has suffered from a severe fever.
2d. It has a marked appearance from the ramifications of little veins of fat among the muscles.
2d. It has a noticeable look from the small veins of fat running through the muscles.
3d. It should be firm and elastic to the touch and should scarcely moisten the fingers—bad meat being wet and sodden and flabby with the fat looking like jelly or wet parchment.
3d. It should feel firm and springy to the touch and should barely moisten your fingers—bad meat is usually wet, soggy, and soft, with the fat appearing like jelly or damp parchment.
4th. It should have little or no odor, and the odor should not be disagreeable, for diseased meat has a sickly cadaverous smell, and sometimes a smell of physic. This is very discoverable when the meat is chopped up and drenched with warm water.
4th. It should have little or no smell, and if it does, it shouldn't be unpleasant, because spoiled meat has a sickly, death-like odor, and sometimes a medicinal smell. This is very noticeable when the meat is chopped up and soaked in warm water.
5th. It should not shrink or waste much in cooking.
5th. It shouldn't shrink or lose much during cooking.
6th. It should not run to water or become very wet on standing for a day or two, but should, on the contrary, dry upon the surface.
6th. It shouldn’t become watery or overly damp after sitting for a day or two; instead, it should dry out on the surface.
7th. When dried at a temperature of 212 deg., or thereabouts, it should not lose more than from 70 to 74 per cent. of its weight, whereas bad meat will often lose as much as 80 per cent. The juice of the flesh is alkaline or neutral to test paper.
7th. When dried at around 212°F, it should not lose more than 70 to 74 percent of its weight, while poor-quality meat can lose as much as 80 percent. The juice of the flesh is either alkaline or neutral when tested with litmus paper.
RAILROADS IN FINLAND.
People who think of Finland as a sub-arctic country of bleak and forbidding aspect maybe surprised to hear that several railroads have already made a large part of the region accessible. A new line, 160 miles long, has just been opened to the heart of the country in the midst of great forests and perhaps the most wonderful lake region in the world. Sportsmen are now within less than a day's journey from St. Petersburg of central Finland, where there is the best of hunting and fishing and twenty hours of sunlight every summer day. The most unique of railroads, however, is still the little line in Norway, north of the arctic circle, carrying the product of far northern mines to the sea, and famous as the only railroad that has yet invaded the polar regions.
People who think of Finland as a cold, unwelcoming place might be surprised to learn that several railroads have already opened up a large part of the region. A new line, 160 miles long, has just been launched to the heart of the country, surrounded by vast forests and what might be the most amazing lake area in the world. Now, sports enthusiasts can reach central Finland from St. Petersburg in less than a day's journey, where there's great hunting and fishing along with twenty hours of sunlight every summer day. The most unique railroad, though, is still the small line in Norway, north of the Arctic Circle, which transports resources from far northern mines to the sea and is known as the only railroad that has ventured into polar regions.
COMPARATIVE SIZE OF THE ARK AND THE GREAT EASTERN.
The following comparison between the size of Noah's ark and the Great Eastern, both being considered in point of tonnage, after the old law for calculating the tonnage of a vessel, exhibits a remarkable similarity. The cubit of the Bible, according to Sir Isaac Newton, is 20-1/2 inches, [pg 45] or, to be exact, 20.625 inches. Bishop Wilkins makes the cubit 20.88 inches. According to Newton the dimensions of the ark were: Length between perpendiculars, 515.62 feet; breadth, 84.94 feet; depth, 51.56 feet; keel, or length for tonnage, 464.08 feet. Tonnage, according to old law, 18,231 58-94. The measurements of the ark, according to Wilkins' calculations were: Length, 54700 feet; breadth, 91.16 feet; depth, 54.70 feet; keel, 492.31 feet. Tonnage, 21,761. Notice how surprisingly near the Great Eastern came to being constructed after the same plan: Length, 680 feet; breadth, 83 feet; depth, 60 feet; keel, 630 feet. Tonnage, 23,092.
The following comparison between the size of Noah's ark and the Great Eastern, both considered in terms of tonnage based on the old method for calculating a vessel's tonnage, shows a striking similarity. The biblical cubit, according to Sir Isaac Newton, is 20.5 inches, [pg 45] specifically 20.625 inches. Bishop Wilkins measures the cubit at 20.88 inches. According to Newton, the ark's dimensions were: length between perpendiculars, 515.62 feet; breadth, 84.94 feet; depth, 51.56 feet; keel, or length for tonnage, 464.08 feet. Tonnage, according to the old method, is 18,231.58. Wilkins' calculations for the ark's measurements were: length, 547.00 feet; breadth, 91.16 feet; depth, 54.70 feet; keel, 492.31 feet. Tonnage, 21,761. Notice how remarkably close the Great Eastern was built to the same specifications: length, 680 feet; breadth, 83 feet; depth, 60 feet; keel, 630 feet. Tonnage, 23,092.
FINGER NAILS AS AN INDICATION OF CHARACTER.
A white mark on the nail bespeaks misfortune.
A white mark on the nail signifies bad luck.
Pale or lead-colored nails indicate melancholy people.
Pale or grayish nails indicate people who are feeling down.
Broad nails indicate a gentle, timid, and bashful nature.
Broad nails suggest a gentle, shy, and timid personality.
Lovers of knowledge and liberal sentiments have round nails.
Lovers of knowledge and open-minded ideas have round nails.
People with narrow nails are ambitious and quarrelsome.
People with narrow nails are driven and argumentative.
Small nails indicate littleness of mind, obstinacy and conceit.
Small nails show a narrow-minded attitude, stubbornness, and arrogance.
Choleric, martial men, delighting in war, have red and spotted nails.
Choleric, combative men who love to fight have red and spotted nails.
Nails growing into the flesh at the points or sides indicate luxurious tastes.
Nails growing into the flesh at the tips or sides suggest a taste for luxury.
People with very pale nails are subject to much infirmity of the flesh and persecution by neighbors and friends.
People with very pale nails often face various health issues and are bullied by their neighbors and friends.
DANGERS OF CELLULOID.
A curious accident, which happened recently in Paris, points out a possible danger in the wearing of combs and bracelets of celluloid. A little girl sat down before the fire to prepare her lessons. Her hair was kept back by a semi-circle comb of celluloid. As her head was bent forward to the fire this became warm, and suddenly burst into flames. The child's hair was partly burned off, and the skin of the head was so injured that several months after, though the burn was healed, the cicatrix formed a white patch on which no hair would grow. The burning point of celluloid is about 180 degrees, and the comb worn by the girl had attained that heat as it was held before the fire.
A strange incident that recently occurred in Paris highlights a potential risk of wearing combs and bracelets made of celluloid. A young girl sat in front of the fire to do her homework. She kept her hair back with a semicircle celluloid comb. As she leaned forward towards the fire, the comb got warm and suddenly caught fire. The girl’s hair was partially burned off, and her scalp was so badly damaged that even months later, after the burn had healed, the scar left a white patch where no hair would grow. The ignition point of celluloid is around 180 degrees, and the comb worn by the girl had reached that temperature while being near the fire.
ODD FACTS ABOUT SHOES.
Grecian shoes were peculiar in reaching to the middle of the legs.
Grecian shoes were unique in that they reached up to the middle of the legs.
The present fashion of shoes was introduced into England in 1633.
The current style of shoes was brought to England in 1633.
In the ninth and tenth centuries the greatest princes of Europe wore wooden shoes.
In the ninth and tenth centuries, the most powerful princes of Europe wore wooden shoes.
Slippers were in use before Shakespeare's time, and were originally made "rights" and "lefts."
Slippers were used before Shakespeare's time and were originally made for the right and left feet.
Shoes among the Jews were made of leather, linen, rush or wood; soldiers' shoes were sometimes made of brass or iron.
Shoes worn by the Jewish people were made from leather, linen, rush, or wood; soldiers' shoes were sometimes made of brass or iron.
In the reign of William Rufus of England, in the eleventh century, a great beau, "Robert, the Horned," used shoes with sharp points, stuffed with tow, and twisted like rams' horns.
In the time of William Rufus of England, in the eleventh century, a fashionable guy known as "Robert, the Horned," wore shoes with sharp points that were filled with tow and twisted like ram's horns.
The Romans made use of two kinds of shoes—the solea, or sandal, which covered the sole of the foot, and was worn at home and in company, and the calceus, which covered the whole foot and was always worn with the toga when a person went abroad.
The Romans used two types of shoes—the solea, or sandal, which covered the bottom of the foot and was worn at home and in social settings, and the calceus, which covered the entire foot and was always worn with the toga when going out.
In the reign of Richard II., shoes were of such absurd length as to require to be supported by being tied to the knees with chains, sometimes of gold and silver. In 1463 the English parliament took the matter in hand and passed an act forbidding shoes with spikes more than two inches in length being worn and manufactured.
In the time of Richard II, shoes were so ridiculously long that they had to be tied to the knees with chains, sometimes made of gold or silver. In 1463, the English Parliament addressed this issue and passed a law banning shoes with spikes longer than two inches from being worn or made.
TABLE SHOWING THE AVERAGE VELOCITIES OF VARIOUS BODIES.
A man walks 3 miles per hour or 4 feet per
second.
A horse trots 7 miles per hour or 10 feet per second.
A horse runs 20 miles per hour or 29 feet per second.
Steamboat runs 20 miles per hour or 26 feet per second.
Sailing vessel runs 10 miles per hour or 14 feet per
second.
Rapid rivers flow 3 miles per hour or 4 feet per second.
A moderate wind blows 7 miles per hour or 10 feet per
second.
A storm moves 36 miles per hour or 52 feet per second.
A hurricane moves 80 miles per hour or 117 feet per
second.
A rifle ball 1000 miles per hour or 1466 feet per
second.
Sound 743 miles per hour or 1142 feet per second.
Light, 192,000 miles per second.
Electricity, 288,000 miles per second.
A man walks 3 miles per hour or 4 feet per second.
A horse trots 7 miles per hour or 10 feet per second.
A horse runs 20 miles per hour or 29 feet per second.
A steamboat travels at 20 miles per hour or 26 feet per second.
A sailing vessel goes at 10 miles per hour or 14 feet per second.
Fast rivers flow at 3 miles per hour or 4 feet per second.
A moderate wind blows at 7 miles per hour or 10 feet per second.
A storm moves at 36 miles per hour or 52 feet per second.
A hurricane moves at 80 miles per hour or 117 feet per second.
A rifle bullet travels at 1000 miles per hour or 1466 feet per second.
Sound travels at 743 miles per hour or 1142 feet per second.
Light travels at 192,000 miles per second.
Electricity travels at 288,000 miles per second.
QUANTITY OF OIL REQUIRED FOR DIFFERENT COLORS.
Heath & Miligan quote the following figures. They are color manufacturers:
Heath & Miligan provide the following figures. They are color manufacturers:
100 parts (weight) White Lead require 12 parts of
oil.
100 parts (weight) Zinc White require 14 parts of oil.
100 parts (weight) Green Chrome require 15 parts of oil.
100 parts (weight) Chrome Yellow require 19 parts of oil.
100 parts (weight) Vermilion require 25 parts of oil.
100 parts (weight) Light Red require 31 parts of oil.
100 parts (weight) Madder Lake require 62 parts of oil.
100 parts (weight) Yellow Ochre require 66 parts of oil.
100 parts (weight) Light Ochre require 72 parts of oil.
100 parts (weight) Camels Brown require 75 parts of oil.
100 parts (weight) Brown Manganese require 87 parts of
oil.
100 parts (weight) Terre Verte require 100 parts of oil.
100 parts (weight) Parisian Blue require 106 parts of
oil.
100 parts (weight) Burnt Terreverte require 112 parts of
oil.
100 parts (weight) Berlin Blue require 112 parts of oil.
100 parts (weight) Ivory Black require 112 parts of oil.
100 parts (weight) Cobalt require 125 parts of oil.
100 parts (weight) Florentine Brown require 150 parts of
oil.
100 parts (weight) Burnt Terra Sienna require 181 parts of
oil.
100 parts (weight) Raw Terra Sienna require 140 parts of
oil.
100 parts (weight) White Lead need 12 parts of oil.
100 parts (weight) Zinc White need 14 parts of oil.
100 parts (weight) Green Chrome need 15 parts of oil.
100 parts (weight) Chrome Yellow need 19 parts of oil.
100 parts (weight) Vermilion need 25 parts of oil.
100 parts (weight) Light Red need 31 parts of oil.
100 parts (weight) Madder Lake need 62 parts of oil.
100 parts (weight) Yellow Ochre need 66 parts of oil.
100 parts (weight) Light Ochre need 72 parts of oil.
100 parts (weight) Camel's Brown need 75 parts of oil.
100 parts (weight) Brown Manganese need 87 parts of oil.
100 parts (weight) Terre Verte need 100 parts of oil.
100 parts (weight) Parisian Blue need 106 parts of oil.
100 parts (weight) Burnt Terreverte need 112 parts of oil.
100 parts (weight) Berlin Blue need 112 parts of oil.
100 parts (weight) Ivory Black need 112 parts of oil.
100 parts (weight) Cobalt need 125 parts of oil.
100 parts (weight) Florentine Brown need 150 parts of oil.
100 parts (weight) Burnt Terra Sienna need 181 parts of oil.
100 parts (weight) Raw Terra Sienna need 140 parts of oil.
According to this table, a hundred parts of the quick drying white lead are ground with 12 parts of oil, and on the other hand slow drying ivory black requires 112 parts of oil.
According to this table, 100 parts of quick-drying white lead are mixed with 12 parts of oil, while on the other hand, slow-drying ivory black needs 112 parts of oil.
PAINTING.
1 gallon Priming Color will cover 50 superficial
yards.
1 gallon White Zinc will cover 50 superficial yards.
1 gallon White Paint will cover 44 superficial yards.
1 gallon Lead Color will cover 50 superficial yards.
1 gallon Black Paint will cover 50 superficial yards.
1 gallon Stone Color will cover 44 superficial yards.
1 gallon Yellow Paint will cover 44 superficial yards.
1 gallon Blue Color will cover 45 superficial yards.
1 gallon Green Paint will cover 45 superficial yards.
1 gallon Bright Emerald Green will cover 25 superficial
yards.
1 gallon Bronze Green will cover 45 superficial yards.
1 gallon of Priming Color will cover 50 square yards.
1 gallon of White Zinc will cover 50 square yards.
1 gallon of White Paint will cover 44 square yards.
1 gallon of Lead Color will cover 50 square yards.
1 gallon of Black Paint will cover 50 square yards.
1 gallon of Stone Color will cover 44 square yards.
1 gallon of Yellow Paint will cover 44 square yards.
1 gallon of Blue Color will cover 45 square yards.
1 gallon of Green Paint will cover 45 square yards.
1 gallon of Bright Emerald Green will cover 25 square yards.
1 gallon of Bronze Green will cover 45 square yards.
One pound of paint will cover about four superficial yards the first coat, and about six yards each additional coat.
One pound of paint will cover about four square yards with the first coat, and about six square yards with each additional coat.
RAPID PROCESS OF MARKING GOODS AT ANY DESIRED PER CENT. PROFIT.
Retail merchants, in buying goods by wholesale, buy a great many articles by the dozen, such as boots and shoes, hats and caps, and notions of various kinds; now the merchant, in buying, for instance, a dozen hats, knows exactly what one of these hats will retail for in the market where [pg 46] he deals; and unless he is a good accountant, it will often take him some time to determine whether he can afford to purchase the dozen hats and make a living profit by selling them by the single hat; and in buying his goods by auction, as the merchant often does, he has not time to make the calculation before the goods are bid off. He therefore loses the chance of making good bargains by being afraid to bid at random, or if he bids, and the goods are cried off, he may have made a poor bargain by bidding thus at a venture. It then becomes a useful and practical problem to determine instantly what per cent. he would gain if he retailed the hat at a certain price, to tell what an article should retail for to make a profit of 20 per cent.
Retail merchants, when buying products in bulk, purchase many items by the dozen, like boots, shoes, hats, caps, and various other goods. For example, when a merchant buys a dozen hats, he knows exactly what each hat will sell for in the market where [pg 46] he operates. Unless he is skilled at accounting, it often takes him some time to figure out if he can afford to buy the dozen hats and still make a decent profit selling them individually. When buying goods at auction, which merchants often do, he doesn't have time to do the math before the items are sold. As a result, he might miss out on good deals because he's too hesitant to bid randomly. If he does bid and the items are sold for less than he expected, he could end up making a bad purchase by bidding without certainty. Therefore, it's essential for him to quickly calculate what percentage he would gain if he sold a hat at a certain price and to know what price to set in order to achieve a 20 percent profit.
Rule.—Divide what the articles cost per dozen by 10. which is done by removing the decimal point one place to the left.
Rule.—To find the cost per item, take the total cost per dozen and divide it by 10. This can be done by moving the decimal point one place to the left.
For instance, if hats cost $17.50 per dozen, remove the decimal point one place to the left, making $1.75, what they should be sold for apiece to gain 20 per cent, on the cost. If they cost $31.00 per dozen, they should be sold at $3.10 apiece, etc.
For example, if hats cost $17.50 per dozen, move the decimal point one place to the left to get $1.75, which is what they should be sold for individually to make a 20 percent profit on the cost. If they cost $31.00 per dozen, then they should be sold for $3.10 each, and so on.
THE SEVEN WONDERS OF THE WORLD.
Pyramids of Egypt.
Egyptian Pyramids.
Tower, Walls and Terrace Hanging Gardens of Babylon.
Tower, Walls, and Terrace Hanging Gardens of Babylon.
Statue of Jupiter Olympus, on the Capitoline Hill, at Rome.
Statue of Jupiter Olympus, on Capitoline Hill, in Rome.
Temple of Diana, at Ephesus.
Temple of Diana in Ephesus.
Pharos, or watch-tower, at Alexandria, Egypt.
Pharos, or lighthouse, at Alexandria, Egypt.
Colossus of Rhodes, a statue 105 feet high; overthrown by an earthquake 224 B.C.
Colossus of Rhodes, a statue that stood 105 feet tall; toppled by an earthquake in 224 B.C.
Mausoleum at Halicarnassus, a Grecian-Persian city in Asia Minor.
Mausoleum at Halicarnassus, a Greco-Persian city in Asia Minor.
HEAT AND COLD.
Degrees of heat above zero at which substances melt:—Wrought iron, 3,980 degrees; cast iron, 3,479; platinum, 3,080; gold, 2,590; copper, 2,548; steel, 2,500; glass, 2,377; brass, 1,900; silver, 1,250; antimony, 951; zinc, 740; lead, 594; tin, 421; arsenic, 365; sulphur, 226; beeswax, 151; gutta percha, 145; tallow, 97; lard, 95; pitch, 91; ice, 33. Degrees of heat above zero at which substances boil:—Ether, 98 degrees; alcohol, 173; water, 212; petroleum, 306; linseed oil, 640; blood heat, 98; eggs hatch, 104.
Degrees of heat above zero at which substances melt:—Wrought iron, 3,980 degrees; cast iron, 3,479; platinum, 3,080; gold, 2,590; copper, 2,548; steel, 2,500; glass, 2,377; brass, 1,900; silver, 1,250; antimony, 951; zinc, 740; lead, 594; tin, 421; arsenic, 365; sulfur, 226; beeswax, 151; gutta percha, 145; tallow, 97; lard, 95; pitch, 91; ice, 33. Degrees of heat above zero at which substances boil:—Ether, 98 degrees; alcohol, 173; water, 212; petroleum, 306; linseed oil, 640; body temperature, 98; eggs hatch, 104.
QUANTITY OF SEED TO AN ACRE.
Wheat, 1-1/2 to 2 bu.; rye, 1-1/2 to 2 bu.; oats, 3 bu.; barley, 2 bu.; buckwheat, 1/2 bu.; corn, broadcast, 4 bu.; corn, in drills, 2 to 3 bu.; corn, in hills, 4 to 8 qts.; broom corn, 1/2 bu.; potatoes, 10 to 15 bu.; rutabagas, 3/4 lbs.; millet, 1/4 bu.; clover, white, 4 qts.; clover, red, 8 qts.; timothy, 6 qts.; orchard grass, 2 qts.; red top, 1 to 2 pks.: blue grass, 2 bu,; mixed lawn grass, 1/2 bu.; tobacco, 2 ozs.
Wheat, 1.5 to 2 bushels; rye, 1.5 to 2 bushels; oats, 3 bushels; barley, 2 bushels; buckwheat, 0.5 bushel; corn, broadcast, 4 bushels; corn, in drills, 2 to 3 bushels; corn, in hills, 4 to 8 quarts; broom corn, 0.5 bushel; potatoes, 10 to 15 bushels; rutabagas, 0.75 pounds; millet, 0.25 bushel; clover, white, 4 quarts; clover, red, 8 quarts; timothy, 6 quarts; orchard grass, 2 quarts; red top, 1 to 2 pecks; blue grass, 2 bushels; mixed lawn grass, 0.5 bushel; tobacco, 2 ounces.
SOLUBLE GLASS FOR FLOORS.
Instead of the old-fashioned method of using wax for polishing floors, etc., soluble glass is now employed to great advantage. For this purpose the floor is first well cleaned, and then the cracks well filled up with a cement of water-glass and powdered chalk or gypsum. Afterward, a water-glass of 60° to 65°, of the thickness of syrup, is applied by means of a stiff brush. Any desired color may be imparted to the floor in a second coat of the water-glass, and additional coats are to be given until the requisite polish is obtained. A still higher finish may be given by pummicing off the last layer, and then putting on a coating of oil.
Instead of the outdated method of using wax for polishing floors and similar tasks, soluble glass is now used much more effectively. To start, the floor is thoroughly cleaned, and then any cracks are filled with a mixture of water-glass and powdered chalk or gypsum. Next, a water-glass solution that's about 60° to 65° thick, similar to syrup, is applied with a stiff brush. You can add any desired color to the floor by applying a second coat of water-glass, and continue adding coats until you achieve the desired shine. For an even higher finish, you can buff off the last layer and then apply a layer of oil.
DURABILITY OF A HORSE.
A horse will travel 400 yards in 4-1/2 minutes at a walk, 400 yards in 2 minutes at a trot, and 400 yards in minute at a gallop. The usual work of a horse is taken at 22,500 lbs. raised 1 foot per minute, for 8 hours per day. A horse will carry 250 lbs. 25 miles per day of 8 hours. An average draught-horse will draw 1600 lbs. 23 miles per day on a level road, weight of wagon included. The average weight of a horse is 1000 lbs.; his strength is equal to that of 5 men. In a horse mill moving at 3 feet per second, track 25 feet diameter, he exerts with the machine the power of 4-1/2 horses. The greatest amount a horse can pull in a horizontal line is 900 lbs.; but he can only do this momentarily, in continued exertion, probably half of this is the limit. He attains his growth in 5 years, will live 25, average 16 years. A horse will live 25 days on water, without solid food, 17 days without eating or drinking, but only 5 days on solid food, without drinking.
A horse will cover 400 yards in 4.5 minutes at a walk, 400 yards in 2 minutes at a trot, and 400 yards in 1 minute at a gallop. The typical workload for a horse is considered to be 22,500 lbs. lifted 1 foot per minute, for 8 hours a day. A horse can carry 250 lbs. for 25 miles in an 8-hour day. An average draft horse can pull 1,600 lbs. for 23 miles on a flat road, including the weight of the wagon. The average weight of a horse is 1,000 lbs.; its strength is equivalent to that of 5 men. In a horse mill moving at 3 feet per second with a track 25 feet in diameter, it exerts the power of 4.5 horses with the machine. The maximum amount a horse can pull in a straight line is 900 lbs.; however, it can only sustain this momentarily, and in continuous work, probably half of this is the limit. A horse reaches its full growth in 5 years, can live up to 25 years, with an average lifespan of 16 years. A horse can survive 25 days on water alone without solid food, 17 days without eating or drinking, but only 5 days on solid food without drinking.
A cart drawn by horses over an ordinary road will travel 1.1 miles per hour of trip. A 4-horse team will haul from 25 to 30 cubic feet of lime stone at each load. The time expended in loading, unloading, etc., including delavs, averages 35 minutes per trip. The cost of loading and unloading a cart, using a horse cram at the quarry, and unloading by hand, when labor is $1.25 per day, and a horse 75 cents, is 25 cents per perch—24.75 cubic feet. The work done by an animal is greatest when the velocity with which he moves is 1/8 of the greatest with which he can move when not impeded, and the force then exerted .45 of the utmost force the animal can exert at a dead pull.
A horse-drawn cart on a regular road travels about 1.1 miles per hour. A team of four horses can carry 25 to 30 cubic feet of limestone per load. Including loading, unloading, and any delays, the average time spent per trip is 35 minutes. The cost for loading and unloading the cart, using a horse at the quarry and unloading by hand, when labor costs $1.25 per day and a horse costs 75 cents, is 25 cents per perch, which is 24.75 cubic feet. An animal does its best work when it moves at a speed that's 1/8 of its maximum speed when not restricted, and the force it exerts at that speed is 0.45 of its maximum pulling force.
COMPARATIVE COST OF FREIGHT BY WATER AND RAIL.
It has been proved by actual test that a single tow-boat can transport at one trip from the Ohio to New Orleans 29,000 tons of coal, loaded in barges. Estimating in this way the boat and its tow, worked by a few men, carries as much freight to its destination as 3,000 cars and 100 locomotives, manned by 600 men, could transport.
It has been proven by actual tests that a single towboat can transport 29,000 tons of coal in one trip from Ohio to New Orleans, loaded in barges. By this estimate, the boat and its tow, operated by just a few people, carries as much freight to its destination as 3,000 freight cars and 100 locomotives, operated by 600 people, could transport.
HINTS TO YOUNG HOUSEWIVES.
Glycerine does not agree with a dry skin.
Glycerin doesn't work well with dry skin.
If you use powder always wash it off before going to bed.
If you use powder, always wash it off before going to bed.
When you give your cellar its spring cleaning, add a little copperas water and salt to the whitewash.
When you do your spring cleaning in the cellar, mix in some copperas water and salt with the whitewash.
A little ammonia and borax in the water when washing blankets keeps them soft and prevents shrinkage.
A bit of ammonia and borax in the water when washing blankets keeps them soft and prevents shrinkage.
Sprinkling salt on the top and at the bottom of garden walls is said to keep snails from climbing up or down.
Sprinkling salt on the top and bottom of garden walls is said to keep snails from climbing up or down.
For relief from heartburn or dyspepsia, drink a little cold water in which has been dissolved a teaspoonful of salt.
For relief from heartburn or indigestion, drink a little cold water with a teaspoon of salt dissolved in it.
For hoarseness, beat a fresh egg and thicken it with fine white sugar. Eat of it freely and the hoarseness will soon be relieved.
For hoarseness, beat a fresh egg and mix it with fine white sugar. Eat it freely, and the hoarseness will soon be relieved.
If quilts are folded or rolled tightly after washing, then beaten with a rolling pin or potato masher, it lightens up the cotton and makes them seem soft and new.
If quilts are folded or rolled tightly after washing, then pounded with a rolling pin or potato masher, it makes the cotton fluffier and gives them a soft, fresh look.
Chemists say that it takes more than twice as much sugar to sweeten preserves, sauce, etc., if put in when they begin to cook as it does to sweeten after the fruit is cooked.
Chemists say that it takes over twice as much sugar to sweeten preserves, sauces, and so on if added at the start of cooking compared to when it's added after the fruit is cooked.
Tar may be removed from the hands by rubbing with the outside of fresh, orange or lemon peel and drying immediately. The volatile oils dissolve the tar so that it can be rubbed off.
Tar can be removed from your hands by rubbing them with the outside of a fresh orange or lemon peel and then drying them right away. The essential oils dissolve the tar so it can be wiped off.
Moths or any summer flying insects may be enticed to destruction by a bright tin pan half filled with kerosene set in a dark corner of the room. Attracted by the bright pan, the moth will meet his death in the kerosene.
Moths and other flying insects in the summer can be lured to their doom by a shiny tin pan filled halfway with kerosene placed in a dark corner of the room. Drawn in by the shiny pan, the moth will end up meeting its fate in the kerosene.
It may be worth knowing that water in which three or four onions have been boiled, applied with a gilding brush to the frames of pictures and chimney glasses, will prevent flies from lighting on them and will not injure the frames.
It might be useful to know that water in which three or four onions have been boiled, applied with a paintbrush to the frames of pictures and mirrors, will keep flies from landing on them and won't harm the frames.
SUPERSTITIONS REGARDING BABIES.
It is believed by many that if a child cries at its birth and lifts up only one hand, it is born to command. It is thought very unlucky not to weigh the baby before it is dressed. When first dressed the clothes should not be put on over the head, but drawn on over the feet, for luck. When first taken from the room in which it was born it must be carried up stairs before going down, so that it will rise in the world. In any case it must be carried up stairs or up the street, the first time it is taken out. It is also considered in England and Scotland unlucky to cut the baby's nails or hair before it is twelve months old. The saying:
It’s commonly believed that if a baby cries at birth and raises one hand, they are destined to lead. People think it’s bad luck not to weigh the baby before dressing them. When getting dressed for the first time, the clothes should be put on over the feet instead of over the head, for good luck. When the baby is first taken out of the room where they were born, they should be carried upstairs before going downstairs to ensure they thrive in life. In any instance, the baby must be carried upstairs or up the street the first time they are taken out. In England and Scotland, it’s also considered unlucky to cut a baby’s nails or hair before they turn twelve months old. The saying:
Born on Monday, fair in the face;
Born on Tuesday, full of God's grace;
Born on Wednesday, the best to be had;
Born on Thursday, merry and glad;
Born on Friday, worthily given;
Born on Saturday, work hard for a living;
Born on Sunday, shall never know want,
Born on Monday, beautiful and bright;
Born on Tuesday, blessed with God's light;
Born on Wednesday, the best you can find;
Born on Thursday, cheerful and kind;
Born on Friday, deserving and true;
Born on Saturday, you strive for your due;
Born on Sunday, you'll always have plenty,
is known with various changes all over the Christian world; one deviation from the original makes Friday's child "free in giving." Thursday has one very lucky hour just before sunrise.
is known with various changes all over the Christian world; one variation from the original describes Friday's child as "generous." Thursday has one very fortunate hour just before sunrise.
The child that is born on the Sabbath day
Is bonny and good and gay,
The child born on a Saturday
Is charming, good, and happy,
While
While
He who is born on New Year's morn
Will have his own way as sure as you're born.
He who is born on New Year's morning
Will have his own way, as sure as you’re born.
And
And
He who is born on Easter morn
Shall never know care, or want, or harm.
He who is born on Easter morning
Will never know worry, hardship, or harm.
SECRET ART OF CATCHING FISH.
Put the oil of rhodium on the bait, when fishing with a hook, and you will always succeed.
Put rhodium oil on the bait when fishing with a hook, and you'll always catch something.
TO CATCH FISH.
Take the juice of smallage or lovage, and mix with any kind of bait. As long as there remain any kind of fish within yards of your hook, you will find yourself busy pulling them out.
Take the juice of smallage or lovage and mix it with any type of bait. As long as there are any fish within reach of your hook, you’ll keep busy reeling them in.
CERTAIN CURE FOR DRUNKENNESS.
Take of sulphate of iron 5 grains, magnesia 10 grains, peppermint water 11 drachms, spirits of nutmeg 1 drachm. Administer this twice a day. It acts as a tonic and stimulant and so partially supplies the place of the accustomed liquor, and prevents that absolute physical and moral prostration that follows a sudden breaking off from the use of stimulating drinks.
Take 5 grains of iron sulfate, 10 grains of magnesium, 11 drams of peppermint water, and 1 dram of nutmeg spirits. Administer this twice a day. It works as a tonic and stimulant, partially replacing the usual alcohol, and helps to prevent the complete physical and emotional exhaustion that comes from suddenly stopping the use of stimulating drinks.
LADIES' STAMPING POWDER.
For use in stamping any desired pattern upon goods for needle work, embroidery, etc. Draw pattern upon heavy paper, and perforate with small holes all the lines with some sharp instrument, dust the powder through, remove the pattern and pass a warm iron over the fabric, when the pattern will become fixed. Any desired color can be used, such as Prussian blue, chrome green, yellow, vermilion, etc. Fine white rosin, 2 ounces; gum sandarach, 4 ounces; color, 2 ounces. Powder very fine, mix, and pass through a sieve.
For stamping any pattern on fabric for needlework, embroidery, etc., first draw the pattern on thick paper and poke small holes along all the lines using a sharp tool. Dust the powder through the holes, remove the paper, and then run a warm iron over the fabric to set the pattern. You can use any color you want, like Prussian blue, chrome green, yellow, vermilion, etc. Use 2 ounces of fine white rosin, 4 ounces of gum sandarach, and 2 ounces of color. Grind it very finely, mix it, and then sift it through a sieve.
SALARIES OF THE UNITED STATES OFFICERS, PER ANNUM.
President, Vice-President and Cabinet.—President, $50,000; Vice-President, $8,000; Cabinet Officers, $8,000 each.
President, Vice-President, and Cabinet.—President, $50,000; Vice-President, $8,000; Cabinet Officers, $8,000 each.
United States Senators.—$5,000, with mileage.
U.S. Senators.—$5,000 plus mileage.
Congress.—Members of Congress, $5,000, with mileage.
Congress.—Members of Congress, $5,000, plus mileage.
Supreme Court.—Chief Justice, $10,500; Associate Justices, $10,000.
Supreme Court.—Chief Justice, $10,500; Associate Justices, $10,000.
Circuit Courts.—Justices of Circuit Courts, $6,000.
Circuit Courts.—Justices of Circuit Courts, $6,000.
Heads of Departments.—Supt. of Bureau of Engraving and Printing, $4,500; Public Printer, $4,500; Supt. of Census, $5,000; Supt. of Naval Observatory, $5,000; Supt. of the Signal Service, $4,000; Director of Geological Surveys, $6,000; Director of the Mint, $4,500; Commissioner of General Land Office, $4,000; Commissioner of Pensions, $3,600; Commissioner of Agriculture, $3,000; Commissioner of Indian Affairs, $3,000; Commissioner of Education $3,000; Commander of Marine Corps, $3,500; Supt. of Coast and Geodetic Survey, $6,000.
Heads of Departments.—Superintendent of the Bureau of Engraving and Printing, $4,500; Public Printer, $4,500; Superintendent of Census, $5,000; Superintendent of Naval Observatory, $5,000; Superintendent of the Signal Service, $4,000; Director of Geological Surveys, $6,000; Director of the Mint, $4,500; Commissioner of General Land Office, $4,000; Commissioner of Pensions, $3,600; Commissioner of Agriculture, $3,000; Commissioner of Indian Affairs, $3,000; Commissioner of Education, $3,000; Commander of Marine Corps, $3,500; Superintendent of Coast and Geodetic Survey, $6,000.
United States Treasury.—Treasurer, $6,000; Register of Treasury, $4,000; Commissioner of Customs, $4,000.
United States Treasury.—Treasurer, $6,000; Register of Treasury, $4,000; Commissioner of Customs, $4,000.
Internal Revenue Agencies.—Supervising Agents, $12 per day; 34 other agents, per day, $6 to $8.
Internal Revenue Agencies.—Supervising Agents, $12 per day; 34 other agents, per day, $6 to $8.
Postoffice Department, Washington.—Three Assistant Postmaster-Generals, $3,500; Chief Clerk, $2,200.
Post Office Department, Washington.—Three Assistant Postmaster Generals, $3,500; Chief Clerk, $2,200.
Postmasters.—Postmasters are divided into four classes. First class, $3,000 to $4,000 (excepting New York City, which is $8,000); second class, $2,000 to $3,000; third class, $1,000 to $2,000; fourth class, less than $1,000. The first three classes are appointed by the President, and confirmed by the Senate; those of fourth class are appointed by the Postmaster-General.
Postmasters.—Postmasters are classified into four categories. First class, $3,000 to $4,000 (except for New York City, which is $8,000); second class, $2,000 to $3,000; third class, $1,000 to $2,000; fourth class, under $1,000. The first three classes are appointed by the President and confirmed by the Senate; fourth class postmasters are appointed by the Postmaster General.
Diplomatic appointments.—Ministers to Germany, Great Britain, France and Russia, $17,500; Ministers to Brazil, China, Austria-Hungary, Italy, Mexico, Japan and Spain, $12,000; Ministers to Chili, Peru and Central Amer., $10,000; Ministers to Argentine Confederation, Hawaiian Islands, Belgium, Hayti, Columbia, Netherlands, Sweden, Turkey and Venezuela, $7,500; Ministers to Switzerland, Denmark, Paraguay, Bolivia and Portugal, $5,000; Minister to Liberia, $4,000.
Diplomatic appointments.—Ministers to Germany, Great Britain, France, and Russia: $17,500; Ministers to Brazil, China, Austria-Hungary, Italy, Mexico, Japan, and Spain: $12,000; Ministers to Chile, Peru, and Central America: $10,000; Ministers to the Argentine Confederation, Hawaiian Islands, Belgium, Haiti, Colombia, Netherlands, Sweden, Turkey, and Venezuela: $7,500; Ministers to Switzerland, Denmark, Paraguay, Bolivia, and Portugal: $5,000; Minister to Liberia: $4,000.
Army Officers.—General, $13,500; Lieut.-General, $11,000; Major-General, $7,500; Brigadier-General, $5,500; Colonel, $3,500; Lieutenant-Colonel, $3,000; Major, $2,500; Captain, mounted, $2,000; Captain, not mounted, $1,800; Regimental Adjutant, $1,800; Regimental Quartermaster, $1,800; 1st Lieutenant, mounted, $1,600; 1st Lieutenant, not mounted, $1,500; 2d Lieutenant, mounted, $1,500; 2d Lieutenant, not mounted, $1,400; Chaplain, $1,500.
Army Officers.—General, $13,500; Lieutenant-General, $11,000; Major-General, $7,500; Brigadier-General, $5,500; Colonel, $3,500; Lieutenant-Colonel, $3,000; Major, $2,500; Captain, mounted, $2,000; Captain, not mounted, $1,800; Regimental Adjutant, $1,800; Regimental Quartermaster, $1,800; 1st Lieutenant, mounted, $1,600; 1st Lieutenant, not mounted, $1,500; 2nd Lieutenant, mounted, $1,500; 2nd Lieutenant, not mounted, $1,400; Chaplain, $1,500.
Navy Officers.—Admiral, $13,000; Vice-Admiral, $9,000; Rear-Admirals, $6,000; Commodores, $5,000; Captains, $45,000; Commanders, $3,500; Lieut.-Commanders, $2,800; Lieutenants, $2,400; Masters, $1,800; Ensigns, $1,200; Midshipmen, $1,000; Cadet Midshipmen, $500; Mates, $900; Medical and Pay Directors and Medical and Pay Inspectors and Chief Engineers, $4,400; Fleet Surgeons, Fleet Paymasters and Fleet Engineers, $4,400; Surgeons and Paymasters, $2,800; Chaplains, $2,500.
Navy Officers.—Admiral, $13,000; Vice-Admiral, $9,000; Rear-Admirals, $6,000; Commodores, $5,000; Captains, $45,000; Commanders, $3,500; Lieut.-Commanders, $2,800; Lieutenants, $2,400; Masters, $1,800; Ensigns, $1,200; Midshipmen, $1,000; Cadet Midshipmen, $500; Mates, $900; Medical and Pay Directors, Medical and Pay Inspectors, and Chief Engineers, $4,400; Fleet Surgeons, Fleet Paymasters, and Fleet Engineers, $4,400; Surgeons and Paymasters, $2,800; Chaplains, $2,500.
CHRONOLOGY OF IMPORTANT EVENTS.
BEFORE CHRIST. | |
---|---|
The Deluge | 2348 |
Babylon built | 2247 |
Birth of Abraham | 1993 |
Death of Joseph | 1635 |
Moses born | 1571 |
Athens founded | 1556 |
The Pyramids built | 1250 |
Solomon's Temple finished | 1004 |
Rome founded | 753 |
Jerusalem destroyed | 587 |
Babylon taken by Jews | 538 |
Death of Socrates | 400 |
Rome taken by the Gauls | 835 |
Paper invented in China | 170 |
Carthage destroyed | 146 |
Caesar landed in Britain | 55 |
Caesar killed | 44 |
Birth of Christ | 0 |
AFTER CHRIST. | |
Death of Augustus | 14 |
Pilate, governor of Judea | 27 |
Jesus Christ crucified | 33 |
Claudius visited Britain | 43 |
St. Paul put to death | 67 |
Death of Josephus | 93 |
Jerusalem rebuilt | 131 |
The Romans destroyed 580,000 Jews and banished the rest from Judea |
135 |
The Bible in Gothic | 373 |
Horseshoes made of iron | 481 |
Latin tongue ceased to be spoken | 580 |
Pens made of quills | 635 |
Organs used | 660 |
Glass in England | 663 |
Bank of Venice established | 1157 |
Glass windows first used for lights | 1180 |
Mariner's compass used | 1200 |
Coal dug for fuel | 1234 |
Chimneys first put to houses | 1236 |
Spectacles invented by an Italian | 1240 |
The first English House of Commons | 1258 |
Tallow candles for lights | 1200 |
Paper made from linen | 1302 |
Gunpowder invented | 1340 |
Woolen cloth made in England | 1341 |
Printing invented | 1436 |
The first almanac | 1470 |
America discovered | 1492 |
First book printed in England | 1507 |
Luther began to preach | 1517 |
Interest fixed at ten per cent. in England | 1547 |
Telescopes invented | 1549 |
First coach made in England | 1564 |
Clocks first made in England | 1568 |
Bank of England incorporated | 1594 |
Shakespeare died | 1616 |
Circulation of the blood discovered | 1619 |
Barometer invented | 1623 |
First newspaper | 1629 |
Death of Galileo | 1643 |
Steam engine invented | 1649 |
Great fire in London | 1666 |
Cotton planted in the United States | 1759 |
Commencement of the American war | 1775 |
Declaration of American Independence | 1776 |
Recognition of American Independence | 1782 |
Bank of England suspended cash payment | 1791 |
Napoleon I. crowned emperor | 1804 |
Death of Napoleon | 1820 |
Telegraph invented by Morse | 1832 |
First daguerreotype in France | 1839 |
Beginning of the American civil war | 1861 |
End of the American civil war | 1865 |
Abraham Lincoln died | 1865 |
Great Chicago Fire | 1871 |
Jas. A. Garfield died | 1881 |
INTERESTING FACTS ABOUT OUR BODIES.
The weight of the male infant at birth is 7 lbs. avoirdupois; that of the female is not quite 6-1/2 lbs. The maximum weight (140-1/2 lbs.) of the male is attained at the age of 40; that of the female (nearly 124 lbs.) is not attained until 50; from which ages they decline afterward, the male to 127-1/4 lbs., the female to 100 lbs., nearly a stone. The full-grown adult is 20 times as heavy as a new-born infant. In the first year he triples his weight, afterwards the growth proceeds in geometrical progression, so that if 50 infants in their first year weigh 1,000 lbs., they will in the second weigh 1,210 lbs.; in the third 1,331: in the fourth 1464 lbs.; the term remaining very constant up to the ages of 11-12 in females, and 12-13 in males, where it must be nearly doubled; afterwards it may be continued, and will be found very nearly correct up to the age of 18 or 19, when the growth proceeds very slowly. At an equality of age the male is generally heavier than the female. Towards the age of 12 years only an individual of each sex has the same weight. The male attains the maximum weight at about the age of 40, and he begins to lose it very sensibly toward 60. At 80 he loses about 13.2328 lbs., and the stature is diminished 2.756 inches. Females attain their maximum weight at about 50. The mean weight of a mature man is 104 lbs., and of an average woman 94 lbs. In old age they lose about 12 or 14 lbs. Men weigh most at 40, women at 50, and begin to lose weight at 60. The mean weight of both sexes in old age is that which they had at 19.
The average weight of a baby boy at birth is 7 lbs, while a baby girl weighs just under 6.5 lbs. The heaviest a man gets is around 140.5 lbs at age 40, and women reach their peak weight of nearly 124 lbs at age 50. After these ages, their weights typically decrease, with men dropping to 127.25 lbs and women to about 100 lbs, roughly 6.5 stone. A fully grown adult weighs 20 times more than a newborn. In the first year, a baby triples its weight, and growth continues in a pattern where if 50 babies weigh a total of 1,000 lbs in their first year, they will weigh 1,210 lbs in the second year, 1,331 lbs in the third, and 1,464 lbs in the fourth; this growth rate remains fairly consistent until girls are about 11-12 and boys about 12-13, when it nearly doubles. After that, growth slows significantly until around age 18 or 19. Generally, males weigh more than females at the same age. By age 12, only one individual of each sex is likely to weigh the same. Men reach their maximum weight around 40 but start to noticeably lose weight by 60. At 80, they lose about 13.23 lbs, and their height decreases by 2.76 inches. Women reach their peak weight around 50. The average weight of an adult man is 104 lbs, while the average woman weighs 94 lbs. In older age, both sexes lose about 12 to 14 lbs. Men are heaviest at 40, women at 50, and both begin to lose weight by 60. The average weight of both sexes in old age is similar to what they weighed at 19.
When the male and female have assumed their complete development they weigh almost exactly 20 times as much as at birth, while the stature is about 3-1/2 times greater. Children lose weight during the first three days after birth; at the age of a week they sensibly increase; after one year they triple their weight; then they require six years to double their weight, and 13 to quadruple it.
When males and females have fully developed, they weigh nearly 20 times what they did at birth, and their height is about 3.5 times greater. Babies lose weight in the first three days after birth; by the end of the week, they noticeably gain weight. After one year, they have tripled their weight; then it takes six years to double that weight, and 13 years to quadruple it.
It has been computed that nearly two years' sickness is experienced by every person before he is 70 years old, and therefore that 10 days per annum is the average sickness of human life. Till 40 it is but half, and after 50 it rapidly increases. The mixed and fanciful diet of man is considered the cause of numerous diseases from which animals are exempt. Many diseases have abated with changes of diet, and others are virulent in particular countries, arising from peculiarities.
It’s estimated that everyone experiences almost two years of illness before turning 70, which means the average is about 10 days of sickness each year. Until age 40, this is only about half that amount, and it rises quickly after 50. The variety and often unhealthy diets of humans are thought to be the cause of many diseases that don’t affect animals. Many illnesses have eased with dietary changes, while others are severe in specific countries due to local factors.
Human Longevity.—Of 100,000 male and female children, in the first month they are reduced to 90,396, or nearly a tenth. In the second, to 87,936. In the third, to 86,175. In the fourth, to 84,720. In the fifth, to 83,571. In the sixth, to 82,526, and at the end of the first year to 77,528, the deaths being 2 to 9. The next four years reduce the 77,528 to 62,448, indicating 37,552 deaths before the completion of the fifth year.
Human Longevity.—Out of 100,000 male and female children, the number drops to 90,396 in the first month, which is nearly a tenth. In the second month, it decreases to 87,936. In the third month, it goes down to 86,175. In the fourth month, it falls to 84,720. In the fifth month, it's 83,571. In the sixth month, it is 82,526, and by the end of the first year, the total is 77,528, with deaths ranging from 2 to 9. The next four years bring the number down from 77,528 to 62,448, suggesting that there are 37,552 deaths before the end of the fifth year.
At 25 years the 100,000 are half, or 49,995; at 52, one-third. At 58-1/2, a fourth, or 25,000; at 67, a fifth; at 76, a tenth; at 81, a twentieth, or 5,000; and ten attain 100. Children die in large proportions because their diseases cannot be explained, and because the organs are not habituated to the functions of life. The mean of life varies in [pg 49] different countries from 40 to 45. A generation from father to son is about 30 years; of men in general five-sixths die before 70, and fifteen-sixteenths before 80. After 80 it is rather endurance than enjoyment. The nerves are blunted, the senses fail, the muscles are rigid, the softer tubes become hard, the memory fails, the brain ossifies, the affections are buried, and hope ceases. The remaining one-sixteenth die at 80; except a one-thirty-third, at 90. The remainder die from inability to live, at or before 100.
At 25 years old, 100,000 people have decreased to half, or 49,995; at 52, it’s one-third. At 58 and a half, it’s a fourth, or 25,000; at 67, it’s a fifth; at 76, a tenth; at 81, a twentieth, or 5,000; and ten reach 100. Many children die in large numbers because their illnesses are often unexplained, and their organs aren’t used to the demands of life. The average lifespan varies in [pg 49] different countries from 40 to 45. A generation from father to son is about 30 years; about five-sixths of men die before reaching 70, and fifteen-sixteenths before 80. After 80, it’s more about endurance than enjoyment. The nerves dull, the senses fade, the muscles stiffen, the softer tubes harden, memory fades, the brain hardens, emotions are suppressed, and hope diminishes. The remaining one-sixteenth die at 80, except for one-thirty-third, who die at 90. The rest pass away from an inability to live, at or before reaching 100.
About the age of 36 the lean man usually becomes fatter and the fat man leaner. Again, between the years of 43 and 50 his appetite fails, his complexion fades, and his tongue is apt to be furred on the least exertion of body or mind. At this period his muscles become flabby, his joints weak; his spirits droop, and his sleep is imperfect and unrefreshing. After suffering under these complaints a year, or perhaps two, he starts afresh with renewed vigor, and goes on to 61 or 62, when a similar change takes place, but with aggravated symptoms. When these grand periods have been successively passed, the gravity of incumbent years is more strongly marked, and he begins to boast of his age.
Around the age of 36, a slim person usually gains weight, while a heavier person tends to lose it. Then, between the ages of 43 and 50, their appetite decreases, their complexion dulls, and their tongue often feels coated with the slightest physical or mental effort. During this time, their muscles become weaker, their joints less stable; their spirits sink, and their sleep is restless and unrefreshing. After dealing with these issues for a year or maybe two, they start anew with renewed energy and continue on to about 61 or 62, when a similar change occurs, but with worse symptoms. Once these significant life stages have been experienced, the weight of advancing years becomes more apparent, and they begin to take pride in their age.
In Russia, much more than in any other country, instances of longevity are numerous, if true. In the report of the Holy Synod, in 1827, during the year 1825, and only among the Greek religion, 848 men had reached upward of 100 years of age; 32 had passed their 120th year, 4 from 130 to 135. Out of 606,818 men who died in 1826, 2,765 were above 90; 1,432 above 95, and 848 above 100 years of age. Among this last number 88 were above 115; 24 more than 120; 7 above 125, and one 130. Riley asserts that Arabs in the Desert live 200 years.
In Russia, more than anywhere else, there are many reported cases of longevity, if they’re true. According to a 1827 report from the Holy Synod, during 1825, among the Greek Orthodox, 848 men lived beyond 100 years; 32 lived past 120, and 4 reached ages between 130 and 135. Out of 606,818 men who died in 1826, 2,765 were over 90; 1,432 over 95, and 848 over 100 years old. From this last group, 88 were over 115; 24 were over 120; 7 were over 125, and one was 130. Riley claims that Arabs in the Desert live for 200 years.
On the average, men have their first-born at 30 and women at 28. The greatest number of deliveries take place between 25 and 35. The greatest number of deliveries take place in the winter months, and in February, and the smallest in July, i.e., to February, as 4 to 5 in towns and 3 to 4 in the country. The night births are to the day as 5 to 4.
On average, men have their first child at 30 and women at 28. The highest number of births occurs between the ages of 25 and 35. Most deliveries happen during the winter months, especially in February, while the fewest occur in July, with a ratio of 4 to 5 in cities and 3 to 4 in rural areas. Nighttime births are to daytime births as 5 to 4.
Human Strength.—In Schulze's experiments on human strength, he found that men of five feet, weighing 126 lbs., could lift vertically 156 lbs. 8 inches; 217 lbs. 1.2 inches. Others, 6.1 feet, weighing 183 lbs., 156 lbs. 13 inches, and 217 lbs. 6 inches; others 6 feet 3 inches, weighing 158 lbs., 156 lbs. 16 inches, and 217 lbs. 9 inches. By a great variety of experiments he determined the mean human strength at 30 lbs., with a velocity of 2.5 feet per second; or it is equal to the raising half a hogshead 10 feet in a minute.
Human Strength.—In Schulze's experiments on human strength, he found that men who were five feet tall and weighed 126 lbs. could lift vertically 156 lbs. 8 inches and 217 lbs. 1.2 inches. Others, who were 6.1 feet tall and weighed 183 lbs., could lift 156 lbs. 13 inches and 217 lbs. 6 inches; while others at 6 feet 3 inches and weighing 158 lbs. could lift 156 lbs. 16 inches and 217 lbs. 9 inches. Through a variety of experiments, he determined that the average human strength is 30 lbs., with a speed of 2.5 feet per second; which is equivalent to lifting half a hogshead 10 feet in a minute.
RULES FOR SPELLING.
"Words ending in e drop that letter before the termination able, as in move, movable; unless ending in ce or ge, when it is retained, as in change, changeable, etc.
"Words that end in e drop that letter before adding able, like move, movable; unless they end in ce or ge, in which case the e is kept, like change, changeable, etc."
Words of one syllable, ending in a consonant, with a single vowel before it, double the consonants in derivatives; as, ship, shipping, etc. But if ending in a consonant with a double vowel before it, they do not double the consonant in derivatives; as, troop, trooper, etc.
Words with one syllable that end in a consonant and have a single vowel before it double the consonants in their derivatives; for example, ship becomes shipping, etc. However, if they end in a consonant with a double vowel before it, the consonant is not doubled in derivatives; for example, troop becomes trooper, etc.
Words of more than one syllable, ending in a consonant preceded by a single vowel, and accented on the last syllable, double that consonant in derivatives; as, commit, committed; but except chagrin, chagrined.
Words with more than one syllable that end in a consonant, preceded by a single vowel, and are stressed on the last syllable, double that consonant when forming derivatives; for example, commit, committed; except for chagrin, chagrined.
All words of one syllable ending in l, with a single vowel before it, have ll at the close; as mill, sell. All words of one syllable ending in l, with a double vowel before it, have only one l at the close; as mail, sail.
All one-syllable words ending in l that have a single vowel before it end with ll; like mill, sell. All one-syllable words ending in l that have a double vowel before it end with just one l; like mail, sail.
The words foretell, distill, instill and fulfill, retain the ll of their primitives. Derivatives of dull, skill, will and full also retain the ll when the accent falls on these words; as dullness, skillfull, willfull, fullness.
The words foretell, distill, instill, and fulfill keep the ll from their root words. Variations of dull, skill, will, and full also maintain the ll when the stress is placed on these words, like dullness, skillful, willful, and fullness.
Words of more than one syllable ending in l have only one l at the close; as delightful, faithful; unless the accent falls on the last syllable; as befall, etc.
Words with more than one syllable that end in l have only one l at the end; examples include delightful and faithful; unless the accent is on the last syllable; like in befall, etc.
Words ending in l, double the letter in the termination ly.
Words that end in l should have the letter doubled when adding the ending ly.
Participles ending in ing, from verbs ending in e, lose the final e; as have, having; make, making, etc; but verbs ending in ee retain both; as see, seeing. The word dye, to color, however, must retain the e before ing. All verbs ending in ly, and nouns ending in ment, retain the e final of the primitives; as brave, bravely; refine, refinement; except words ending in dge; as, acknowledge, acknowledgment.
Participles that end in ing from verbs ending in e drop the final e; for example, have becomes having and make becomes making, etc. However, verbs that end in ee keep both; for instance, see becomes seeing. The verb dye, which means to color, must keep the e before ing. All verbs that end in ly and nouns that end in ment keep the final e of the original forms; for example, brave becomes bravely and refine becomes refinement, except for words that end in dge; for example, acknowledge becomes acknowledgment.
Nouns ending in y, preceded by a vowel, form their plural by adding s; as money, moneys; but if y is preceded by a consonant, it is changed to ies in the plural; as bounty, bounties.
Nouns that end in y and are preceded by a vowel form their plural by adding s; for example, money becomes moneys. However, if y is preceded by a consonant, it changes to ies in the plural; for example, bounty becomes bounties.
Compound words whose primitives end in y, change the y into i; as beauty, beautiful.
Compound words whose base forms end in y change the y to i; as in beauty, beautiful.
THE USE OF CAPITALS.
Every entire sentence should begin with a capital.
Every complete sentence should start with a capital letter.
Proper names, and adjectives derived from these, should begin with a capital.
Proper names and adjectives derived from them should begin with a capital letter.
All appellations of the Deity should begin with a capital. Official and honorary titles should begin with a capital.
All names of the Deity should start with a capital letter. Official and honorary titles should also start with a capital letter.
Every line of poetry should begin with a capital.
Every line of poetry should start with a capital letter.
Titles of books and the heads of their chapters and divisions are printed in capitals.
Titles of books and the headings of their chapters and sections are printed in all caps.
The pronoun I and the exclamation O are always capitals.
The pronoun I and the exclamation O are always capitalized.
The days of the week and the months of the year begin with capitals.
The days of the week and the months of the year start with capital letters.
Every quotation should begin with a capital letter.
Every quotation should start with a capital letter.
Names of religious denominations begin with capitals.
Names of religious groups start with capital letters.
In preparing accounts each item should begin with a capital.
In preparing accounts, each item should start with a capital letter.
Any word of very special importance may begin with a capital.
Any word of special importance may start with a capital letter.
TWENTY CHOICE COURSE DINNER MENUS.
1. Rice Soup, Baked Pike, Mashed Potatoes, Roast of Beef, Stewed Corn, Chicken Fricassee, Celery Salad, Compote of Oranges, Plain Custard, Cheese, Wafers, Coffee.
1. Rice Soup, Baked Pike, Mashed Potatoes, Roast Beef, Stewed Corn, Chicken Fricassee, Celery Salad, Orange Compote, Plain Custard, Cheese, Wafers, Coffee.
2. Mutton Soup, Fried Oysters, Stewed Potatoes, Boiled Corn Beef, Cabbage, Turnips, Roast Pheasants, Onion Salad, Apple Pie, White Custard, Bent's Water Crackers, Cheese, Coffee.
2. Mutton Soup, Fried Oysters, Stewed Potatoes, Boiled Corn Beef, Cabbage, Turnips, Roast Pheasants, Onion Salad, Apple Pie, White Custard, Bent's Water Crackers, Cheese, Coffee.
3. Oyster Soup, Roast Mutton, Baked Potatoes, Breaded Veal Cutlets, Tomato Sauce, Baked Celery, Cabbage Salad, Apple Custard, Sponge Cake, Cheese, Coffee.
3. Oyster Soup, Roast Mutton, Baked Potatoes, Breaded Veal Cutlets, Tomato Sauce, Baked Celery, Cabbage Salad, Apple Custard, Sponge Cake, Cheese, Coffee.
4. Macaroni Soup, Boiled Chicken, with Oysters, Mutton Chops, Creamed Potatoes, Stewed Tomatoes, Pickled Beets, Peaches and Rice, Plain Cake, Cheese, Coffee.
4. Macaroni soup, boiled chicken, with oysters, mutton chops, creamed potatoes, stewed tomatoes, pickled beets, peaches and rice, plain cake, cheese, coffee.
5. Tapioca Soup, Boiled Halibut, Duchesse Potatoes, Roast Beef Tongue, Canned Peas, Baked Macaroni, with Gravy, Fried Sweet Potatoes, Beet Salad, Cornstarch Pudding, Jelly Tarts, Cheese, Wafers, Coffee.
5. Tapioca Soup, Boiled Halibut, Duchesse Potatoes, Roast Beef Tongue, Canned Peas, Baked Macaroni with Gravy, Fried Sweet Potatoes, Beet Salad, Cornstarch Pudding, Jelly Tarts, Cheese, Wafers, Coffee.
6. Vegetable Soup, Boiled Trout, Oyster Sauce, Roast Veal, with Dressing, Boiled Potatoes, Stewed Tomatoes, Corn, Egg Salad, Snow Cream, Peach Pie, Sultana Biscuit, Cheese, Coffee.
6. Vegetable Soup, Boiled Trout, Oyster Sauce, Roast Veal, with Dressing, Boiled Potatoes, Stewed Tomatoes, Corn, Egg Salad, Snow Cream, Peach Pie, Sultana Biscuit, Cheese, Coffee.
8. Veal Soup, Boiled Shad, Caper Sauce, Porterhouse Steak, with Mushrooms, Pigeon Pie, Mashed Potatoes, Pickles, Rice Sponge Cakes, Cheese, Canned Apricots with Cream, Coffee.
8. Veal Soup, Boiled Shad, Caper Sauce, Porterhouse Steak, with Mushrooms, Pigeon Pie, Mashed Potatoes, Pickles, Rice Sponge Cakes, Cheese, Canned Apricots with Cream, Coffee.
9. Giblet Soup, Scalloped Clams, Potato Cakes, Lamb Chops, Canned Beans, Tomatoes, Sweet Potatoes, Salmon Salad, Charlotte Rasse, Apricot Tarts, Cheese, Coffee.
9. Giblet Soup, Scalloped Clams, Potato Cakes, Lamb Chops, Canned Beans, Tomatoes, Sweet Potatoes, Salmon Salad, Charlotte Rasse, Apricot Tarts, Cheese, Coffee.
10. Vermicelli Soup, Fried Small Fish, Mashed Potatoes, Roast Beef, Minced Cabbage, Chicken Croquettes, Beet Salad, Stewed Pears, Plain Sponge Cake, Cheese, Coffee.
10. Vermicelli soup, fried small fish, mashed potatoes, roast beef, minced cabbage, chicken croquettes, beet salad, stewed pears, plain sponge cake, cheese, coffee.
11. Oxtail Soup, Fricasseed Chicken with Oysters, Breaded Mutton Chops, Turnips, Duchesse Potatoes, Chow-chow Salad, Chocolate Pudding, Nut Cake, Cheese, Coffee.
11. Oxtail Soup, Chicken Fricassee with Oysters, Breaded Mutton Chops, Turnips, Duchess Potatoes, Chow-Chow Salad, Chocolate Pudding, Nut Cake, Cheese, Coffee.
12. Barley Soup, Boiled Trout, Creamed Potatoes, Roast Loin of Veal, Stewed Mushrooms, Broiled Chicken, Lettuce Salad, Fig Pudding, Wafers, Cheese, Coffee.
12. Barley Soup, Boiled Trout, Creamy Potatoes, Roast Veal, Stewed Mushrooms, Grilled Chicken, Lettuce Salad, Fig Pudding, Wafers, Cheese, Coffee.
13. Noodle Soup, Salmon, with Oyster Sauce, Fried Potatoes, Glazed Beef, Boiled Spinach, Parsnips, with Cream Sauce, Celery, Plain Rice Pudding, with Custard Sauce, Current Cake, Cheese, Coffee.
13. Noodle Soup, Salmon with Oyster Sauce, Fried Potatoes, Glazed Beef, Boiled Spinach, Parsnips with Cream Sauce, Celery, Plain Rice Pudding with Custard Sauce, Currant Cake, Cheese, Coffee.
14. Lobster Soup, Baked Ribs of Beef, with Browned Potatoes, Boiled Duck, with Onion Sauce, Turnips, Stewed Tomatoes, Lettuce, Delmonico Pudding, Cheese, Sliced Oranges, Wafers, Coffee.
14. Lobster soup, baked beef ribs with browned potatoes, boiled duck with onion sauce, turnips, stewed tomatoes, lettuce, Delmonico pudding, cheese, sliced oranges, wafers, coffee.
15. Chicken Broth, Baked Whitefish, Boiled Potatoes, Canned Peas, Mutton Chops, Tomatoes, Beets, Celery Salad, Apple Trifle, Lady Fingers, Cheese. Coffee.
15. Chicken broth, baked whitefish, boiled potatoes, canned peas, mutton chops, tomatoes, beets, celery salad, apple trifle, ladyfingers, cheese. Coffee.
10. Sago Soup, Boiled Leg of Mutton, Caper Sauce, Stewed Potatoes, Canned Corn, Scalloped Oysters, with Cream Sauce, Celery and Lettuce Salad, Marmalade Fritters, Apple Custard, Cheese Cakes, Coffee.
10. Sago Soup, Boiled Leg of Mutton, Caper Sauce, Stewed Potatoes, Canned Corn, Scalloped Oysters with Cream Sauce, Celery and Lettuce Salad, Marmalade Fritters, Apple Custard, Cheese Cakes, Coffee.
17. Vegetable Soup, Broiled Shad, Lyonnaise Potatoes, Pork Chops, with Sage Dressing, Parsnip Fritters, Macaroni and Gravy, Cauliflower Salad, Rhubarb Tarts, Silver Cake, Cheese, Coffee.
17. Vegetable Soup, Broiled Shad, Lyonnaise Potatoes, Pork Chops with Sage Dressing, Parsnip Fritters, Macaroni and Gravy, Cauliflower Salad, Rhubarb Tarts, Silver Cake, Cheese, Coffee.
18. Chicken Soup, with Rice, Codfish, Boiled, with Cream Sauce, Roast Veal, Tomatoes, Oyster Salad, Boiled Potatoes, Asparagus, Orange Jelly, White Cake, Cheese, Coffee.
18. Chicken soup with rice, boiled codfish with cream sauce, roast veal, tomatoes, oyster salad, boiled potatoes, asparagus, orange jelly, white cake, cheese, and coffee.
19. Macaroni Soup, Fried Shad, Tomato Sauce, Roast Mutton, Mashed Potatoes, Boiled Tongue, with Mayonnaise Dressing, Fried Parsnips, Canned Beans, Lemon Puffs, Cheese Cakes, Fruit, Coffee.
19. Macaroni soup, fried shad, tomato sauce, roast mutton, mashed potatoes, boiled tongue with mayonnaise dressing, fried parsnips, canned beans, lemon puffs, cheesecake, fruit, coffee.
20. Scotch Broth, Baked Halibut, Boiled Potatoes, Breaded Mutton Chops, Tomato Sauce, Spinach, Bean Salad, Asparagus and Eggs, Peach Batter Pudding, with Sauce, Wafers, Cheese, Coffee.
20. Scotch broth, baked halibut, boiled potatoes, breaded mutton chops, tomato sauce, spinach, bean salad, asparagus and eggs, peach batter pudding with sauce, wafers, cheese, coffee.
TERMS USED IN MEDICINE.
Anthelmintics are medicines which have the power of destroying or expelling worms from the intestinal canal.
Anthelmintics are medications that can kill or remove worms from the digestive tract.
Antiscorbutics are medicines which prevent or cure the scurvy.
Antiscorbutics are medications that prevent or treat scurvy.
Antispasmodics are medicines given to relieve spasm, or irregular and painful action of the muscles or muscular fibers, as in Epilepsy, St. Vitus' Dance, etc.
Antispasmodics are medications used to relieve spasms or irregular and painful muscle contractions, like those seen in epilepsy, St. Vitus' Dance, and similar conditions.
Aromatics are medicines which have, a grateful smell and agreeable pungent taste.
Aromatics are medications that have a pleasant smell and a nice spicy taste.
Astringents are those remedies which, when applied to the body, render the solids dense and firmer.
Astringents are remedies that, when applied to the body, make the tissues denser and firmer.
Carminatives are those medicines which dispel flatulency of the stomach and bowels.
Carminatives are medicines that relieve gas in the stomach and intestines.
Cathartics are medicines which accelerate the action of the bowels, or increase the discharge by stool.
Cathartics are medications that speed up bowel movements or increase the amount of stool discharged.
Demulcents are medicines suited to prevent the action of acrid and stimulating matters upon the mucous membranes of the throat, lungs, etc.
Demulcents are medications designed to protect the mucous membranes of the throat, lungs, and other areas from irritating and stimulating substances.
Diaphoretics are medicines that promote or cause perspirable discharge by the skin.
Diaphoretics are medications that encourage or lead to sweating through the skin.
Diuretics are medicines which increase the flow of urine by their action upon the kidneys.
Diuretics are medications that increase urine flow by acting on the kidneys.
Emetics are those medicines which produce vomiting.
Emetics are medications that cause vomiting.
Emmenagogues are medicines which promote the menstrual discharge.
Emmenagogues are medications that encourage menstrual flow.
Emollients are those remedies which, when applied to the solids of the body, render them soft and flexible.
Emollients are treatments that, when applied to the body's tissues, make them soft and flexible.
Errhines are substances which, when applied to the lining membrane of the nostrils, occasion a discharge of mucous fluid.
Errhines are substances that, when applied to the lining of the nostrils, cause a discharge of mucus.
Epispastices are those which cause blisters when applied to the surface.
Epispastics are substances that create blisters when applied to the skin.
Escharotics are substances used to destroy a portion of the surface of the body, forming sloughs.
Escharotics are substances used to destroy part of the surface of the body, creating sloughs.
Expectorants are medicines capable of facilitating the excretion of mucous from the chest.
Expectorants are medications that help clear mucus from the chest.
Narcotics are those substances having the property of diminishing the action of the nervous and vascular systems, and of inducing sleep.
Narcotics are substances that reduce the activity of the nervous and vascular systems and can cause sleepiness.
Rubefacients are remedies which excite the vessels of the skin and increase its heat and redness.
Rubefacients are treatments that stimulate the blood vessels in the skin, raising its temperature and making it red.
Sedatives are medicines which have the power of allaying the actions of the systems generally, or of lessening the exercise of some particular function.
Sedatives are medications that have the ability to calm down the overall activities of the body or to reduce the intensity of a specific function.
Sialagogues are medicines which increase the flow of the saliva.
Sialagogues are medications that boost saliva production.
Stimulants are medicines capable of exciting the vital energy, whether as exerted in sensation or motion.
Stimulants are medications that can boost vital energy, whether that's experienced through sensation or movement.
Tonics are those medicines which increase the tone or healthy action, or strength of the living system.
Tonics are medications that boost the tone, healthy function, or strength of the body's living system.
RULES FOR THE PRESERVATION OF HEALTH.
Pure atmospheric air is composed of nitrogen, oxygen and a very small proportion of carbonic acid gas. Air once breathed has lost the chief part of its oxygen, and acquired a proportionate increase of carbonic acid gas. Therefore, health requires that we breathe the same air once only.
Pure atmospheric air is made up of nitrogen, oxygen, and a tiny amount of carbon dioxide. Air that has been breathed in loses most of its oxygen and gains a corresponding amount of carbon dioxide. This is why it’s important for our health to only breathe the same air once.
The solid part of our bodies is continually wasting and requires to be repaired by fresh substances. Therefore, food, which is to repair the loss, should be taken with due regard to the exercise and waste of the body.
The solid part of our bodies is constantly breaking down and needs to be repaired with new materials. So, food, which helps replace what’s lost, should be consumed thoughtfully, considering our physical activity and the body's wear and tear.
The fluid part of our bodies also wastes constantly; there is but one fluid in animals, which is water. Therefore, water only is necessary, and no artifice can produce a better drink.
The liquid part of our bodies is constantly being lost; there is only one fluid in animals, which is water. So, water is all we need, and no trick can create a better drink.
The fluid of our bodies is to the solid in proportion as nine to one. Therefore, a like proportion should prevail in the total amount of food taken.
The fluid in our bodies is to the solid as nine is to one. So, a similar ratio should apply to the total amount of food we eat.
Light exercises an important influence upon the growth and vigor of animals and plants. Therefore, our dwellings should freely admit the sun's rays.
Light has a significant effect on the growth and health of animals and plants. So, our homes should allow plenty of sunlight to come in.
Decomposing animal and vegetable substances yield various noxious gases, which enter the lungs and corrupt the blood. Therefore, all impurities should be kept away from our abodes, and every precaution be observed to secure a pure atmosphere.
Decomposing animal and plant materials produce various harmful gases that can be inhaled and contaminate the blood. Therefore, we should keep all impurities away from our homes and take every precaution to ensure a clean atmosphere.
Warmth is essential to all the bodily functions. Therefore, an equal bodily temperature should be maintained by exercise, by clothing or by fire.
Warmth is crucial for all bodily functions. So, a consistent body temperature should be kept up through exercise, clothing, or heat.
Exercise warms, invigorates and purifies the body; clothing preserves the warmth the body generates; fire imparts warmth externally. Therefore, to obtain and preserve warmth, exercise and clothing are preferable to fire.
Exercise warms, energizes, and cleanses the body; clothing keeps the warmth the body produces; fire provides warmth from the outside. So, to gain and maintain warmth, exercise and clothing are better than fire.
Fire consumes the oxygen of the air, and produces noxious gases. Therefore, the air is less pure in the presence of candles, gas or coal fire, than otherwise, and the deterioration should be repaired by increased ventilation. The skin is a highly-organized membrane, full of minute pores, cells, blood-vessels, and nerves; it imbibes moisture or throws it off according to the state of the atmosphere or the temperature of the body. It also "breathes," like the lungs (though less actively). All the internal organs sympathize with the skin. Therefore, it should be repeatedly cleansed.
Fire uses up the oxygen in the air and produces harmful gases. As a result, the air is less clean when there are candles, gas, or coal fires present, and this should be addressed by increasing ventilation. The skin is a well-structured membrane with tiny pores, cells, blood vessels, and nerves; it absorbs or releases moisture depending on the condition of the atmosphere or body temperature. It also "breathes," like the lungs (though not as actively). All the internal organs are connected to the skin. Therefore, it should be cleansed regularly.
Late hours and anxious pursuits exhaust the nervous system and produce disease and premature death. Therefore, the hours of labor and study should be short.
Late hours and stressful efforts wear out the nervous system and lead to illness and early death. So, the time spent working and studying should be limited.
Mental and bodily exercise are equally essential to the general health and happiness. Therefore, labor and study should succeed each other.
Mental and physical exercise are both crucial for overall health and happiness. So, work and study should alternate.
Man will live most happily upon simple solids and fluids, of which a sufficient but temperate quantity should be taken. Therefore, over-indulgence in strong drinks, tobacco, snuff, opium, and all mere indulgences, should be avoided.
Man will live most happily on simple foods and drinks, which should be consumed in a sufficient but moderate amount. Therefore, excessive drinking, tobacco, snuff, opium, and all other indulgences should be avoided.
Sudden alternations of heat and cold are dangerous (especially to the young and the aged). Therefore, clothing, in quantity and quality, should be adapted to the alternations of night and day, and of the seasons. And therefore, also, drinking cold water when the body is hot, and hot tea and soups when cold are productive of many evils.
Sudden changes between hot and cold can be risky (especially for the young and old). So, the amount and quality of clothing should be suited to the changes between day and night and the seasons. Additionally, drinking cold water when your body is hot, and having hot tea and soups when you’re cold can lead to various problems.
Never 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 contagion. And in attending a sick person, place yourself where the air passes from the door or window to the bed of the diseased; not between 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.
Never visit a sick person (especially if their illness is contagious) on an empty stomach, as this makes you more likely to catch the illness. When attending to a sick person, position yourself where the air flows from the door or window to the patient's bed; avoid standing between the sick person and any fire in the room, as the heat from the fire will pull the infectious air that way.
MOTHER SHIPTON'S PROPHECY .—The lines known as "Mother Shipton's Prophecy" were first published in England in 1485, before the discovery of America, and, of course, before any of the discoveries and inventions mentioned therein. All the events predicted have come to pass except that in the last two lines.
MOTHER SHIPTON'S PROPHECY .—The lines called "Mother Shipton's Prophecy" were first published in England in 1485, before America was discovered and before any of the inventions and discoveries mentioned in it. All the predicted events have happened, except for the last two lines.
Carriages without horses shall go,
And accidents fill the world with woe
Around the world thoughts shall fly
In the twinkling of an eye.
Waters shall yet more wonders do,
Now strange, yet shall be true.
The world upside down shall be,
And gold be found at root of tree.
Through hills man shall ride,
And no horse nor ass be at his side.
Under water man shall walk,
Shall ride, shall sleep, shall talk.
In the air men shall be seen
In white, in black, in green.
Iron in the water shall float,
As easy as a wooden boat.
Gold shall be found 'mid stone,
In a land that's now unknown.
Fire and water shall wonders do,
England shall at last admit a Jew.
And this world to an end shall come
In eighteen hundred and eighty-one.
Carriages without horses will exist,
And accidents will fill the world with grief.
Thoughts will fly around the globe
In the blink of an eye.
Water will perform even more wonders,
Now strange, but will be true.
The world will be turned upside down,
And gold will be found at the base of a tree.
Through hills, people will travel,
With no horse or donkey by their side.
Underwater, people will walk,
Will ride, will sleep, will talk.
In the sky, people will be seen
Dressed in white, black, and green.
Iron will float on water,
As easily as a wooden boat.
Gold will be found among stones,
In a land that's currently unknown.
Fire and water will create wonders,
England will finally allow a Jew.
And this world will come to an end
In eighteen hundred and eighty-one.
CAPTAIN KIDD, a notorious American pirate, was born about 1650. In 1696 he was entrusted by the British Government with the command of a privateer, and sailed from New York, for the purpose of suppressing the numerous pirates then infesting the seas. He went to the East Indies, where he began a career of piracy, and returned to New York in 1698 with a large amount of booty. He was soon after arrested, sent to England for trial, and executed in 1701.
CAPTAIN KIDD, a notorious American pirate, was born around 1650. In 1696, the British Government put him in charge of a privateer, and he set sail from New York to deal with the many pirates infesting the seas at that time. He headed to the East Indies, where he started a career in piracy, and returned to New York in 1698 with a significant amount of treasure. He was quickly arrested, sent to England for trial, and executed in 1701.
VALUE OF OLD AMERICAN COINS.—1793—Half cent, 75 cents; one cent, $2. 1794—Half cent, 20 cents, one cent, 10 cents; five cents, $1.25; fifty cents, $3; one dollar, $10. 1795—Half cent, 5 cents; one cent, 5 cents; five cents, 25 cents; fifty cents, 55 cents; one dollar, $1.25. 1796—Half cent, $5; one cent, 10 cents; five cents $1; ten cents, 50 cents; twenty-five cents, $1; fifty cents, $10; one dollar, $1.50. 1797—Half cent, 5 cents; one cent, 5 cents; five cents, 50 cents; ten cents, $1; fifty cents, $10; one dollar, $1.50. 1798—One cent, 5 cents; ten cents, $1; one dollar, $1.50. 1799—One cent, $5; one dollar, $1.60. 1800—Half cent, 5 cents; one cent, 3 cents; five cents, 25 cents; ten cents, $1; one dollar, $1.10. 1801—One cent, 3 cents; five cents, $1; ten cents, $1; fifty cents, $2; one dollar, $1.25. 1802—Half cent, 50 cents; one cent, 2 cents; ten cents, $1; fifty cents, $2; one dollar, $1.25. 1803—Half cent, 2 cents; one cent, 2 cents; five cents, $10; ten cents, $1; one dollar, $1.10. 1804—Half cent, 2 cents; one cent, $2; five cents, 75 cents; ten cents, $2; twenty-five cents, 75 cents; one dollar, $100. 1805—Half cent, 2 cents; one cent, 3 cents; five cents, $1.50; ten cents, 25 cents. 1806—Half cent, 2 cents; one cent, 3 cents. 1807—Half cent, 2 cents; one cent, 3 cents; ten cents, 25 cents. 1808—Half cent, 2 cents; one cent, 5 cents. 1809—Half cent, 1 cent; one cent, 25 cents; ten cents, 50 cents. 1810—Half cent, 5 cents; one cent, 5 cents. 1811—Half cent, 25 cents; one cent, 10 cents; ten cents, 50 cents. 1812—One cent, 2 cents. 1813—One cent, 5 cents. 1815—Fifty cents, $5. 1821—One cent, 5 cents. 1822—Ten cents, $1. 1823—One cent, 5 cents; twenty-five cents, $10. 1824—Twenty-five cents, 40 cents. 1825—Half cent, 2 cents. 1826—Half cent, 2 cents; one cent, 50 cents. 1827—One cent, 3 cents; twenty-five cents, $10. 1828—Half cent, 1 cent; twenty-five cents, 30 cents. 1829—Half cent, 2 cents. 1830—Half cent, 2 cents. 1832-'33-'34—Half cent, 2 cents. 1835—Half cent, 1 cent. 1836—Fifty cents, $3; one dollar, $3. 1838—Ten cents, 25 cents. 1839—One dollar, $10. 1846 —Five cents, 50 cents. 1849-'50—Half cent, 5 cents. 1851—Half cent, 1 cent; twenty-five cents, 30 cents; one dollar, $10.90. 1852—Twenty-five cents, 30 cents; fifty cents, $2; one dollar, $10. 1853—Half cent, 1 cent; twenty cents (with no arrows), $2.50; one dollar, $1.25. 1854—Half cent, 2 cents; one dollar, $2. 1855-'57—Half cent, 5 cents; one dollar, $1.50. 1856—Half cent, 5 cents; one dollar. $1.50. 1858—One dollar, $10. 1863-'4-'5—Three cents, 95 cents. 1866—Half cent, 6 cents; three cents, 25 cents; five cents, 10 cents; twenty-five cents, 30 cents. 1867—Three cents, 25 cents; five cents, 10 cents. 1868-'9—Three cents, 25 cents. 1870—Three cents, 15 cents. 1871—Two cents, 10 cents; three cents, 25 cents. 1873—Two cents, 50 cents; three cents. 50 cents. 1877-'8—Twenty cents, $1.50. These prices are for good ordinary coins without holes. Fine specimens are worth more.
VALUE OF OLD AMERICAN COINS.—1793—Half cent, 75 cents; one cent, $2. 1794—Half cent, 20 cents; one cent, 10 cents; five cents, $1.25; fifty cents, $3; one dollar, $10. 1795—Half cent, 5 cents; one cent, 5 cents; five cents, 25 cents; fifty cents, 55 cents; one dollar, $1.25. 1796—Half cent, $5; one cent, 10 cents; five cents $1; ten cents, 50 cents; twenty-five cents, $1; fifty cents, $10; one dollar, $1.50. 1797—Half cent, 5 cents; one cent, 5 cents; five cents, 50 cents; ten cents, $1; fifty cents, $10; one dollar, $1.50. 1798—One cent, 5 cents; ten cents, $1; one dollar, $1.50. 1799—One cent, $5; one dollar, $1.60. 1800—Half cent, 5 cents; one cent, 3 cents; five cents, 25 cents; ten cents, $1; one dollar, $1.10. 1801—One cent, 3 cents; five cents, $1; ten cents, $1; fifty cents, $2; one dollar, $1.25. 1802—Half cent, 50 cents; one cent, 2 cents; ten cents, $1; fifty cents, $2; one dollar, $1.25. 1803—Half cent, 2 cents; one cent, 2 cents; five cents, $10; ten cents, $1; one dollar, $1.10. 1804—Half cent, 2 cents; one cent, $2; five cents, 75 cents; ten cents, $2; twenty-five cents, 75 cents; one dollar, $100. 1805—Half cent, 2 cents; one cent, 3 cents; five cents, $1.50; ten cents, 25 cents. 1806—Half cent, 2 cents; one cent, 3 cents. 1807—Half cent, 2 cents; one cent, 3 cents; ten cents, 25 cents. 1808—Half cent, 2 cents; one cent, 5 cents. 1809—Half cent, 1 cent; one cent, 25 cents; ten cents, 50 cents. 1810—Half cent, 5 cents; one cent, 5 cents. 1811—Half cent, 25 cents; one cent, 10 cents; ten cents, 50 cents. 1812—One cent, 2 cents. 1813—One cent, 5 cents. 1815—Fifty cents, $5. 1821—One cent, 5 cents. 1822—Ten cents, $1. 1823—One cent, 5 cents; twenty-five cents, $10. 1824—Twenty-five cents, 40 cents. 1825—Half cent, 2 cents. 1826—Half cent, 2 cents; one cent, 50 cents. 1827—One cent, 3 cents; twenty-five cents, $10. 1828—Half cent, 1 cent; twenty-five cents, 30 cents. 1829—Half cent, 2 cents. 1830—Half cent, 2 cents. 1832-'33-'34—Half cent, 2 cents. 1835—Half cent, 1 cent. 1836—Fifty cents, $3; one dollar, $3. 1838—Ten cents, 25 cents. 1839—One dollar, $10. 1846—Five cents, 50 cents. 1849-'50—Half cent, 5 cents. 1851—Half cent, 1 cent; twenty-five cents, 30 cents; one dollar, $10.90. 1852—Twenty-five cents, 30 cents; fifty cents, $2; one dollar, $10. 1853—Half cent, 1 cent; twenty cents (with no arrows), $2.50; one dollar, $1.25. 1854—Half cent, 2 cents; one dollar, $2. 1855-'57—Half cent, 5 cents; one dollar, $1.50. 1856—Half cent, 5 cents; one dollar, $1.50. 1858—One dollar, $10. 1863-'4-'5—Three cents, 95 cents. 1866—Half cent, 6 cents; three cents, 25 cents; five cents, 10 cents; twenty-five cents, 30 cents. 1867—Three cents, 25 cents; five cents, 10 cents. 1868-'9—Three cents, 25 cents. 1870—Three cents, 15 cents. 1871—Two cents, 10 cents; three cents, 25 cents. 1873—Two cents, 50 cents; three cents, 50 cents. 1877-'8—Twenty cents, $1.50. These prices are for good ordinary coins without holes. Fine specimens are worth more.
LEANING TOWER OF PISA.—The leaning tower of Pisa was commenced in 1152, and was not finished till the fourteenth century. The cathedral to which this belongs was erected to celebrate a triumph of the Pisans in the harbor of Palermo in 1063, when allied with the Normans to drive the Saracens out of Sicily. It is a circular building, one hundred feet in diameter and 179 feet in extreme height, and has fine mosaic pavements, elaborately carved columns, and numerous bas-reliefs. The building is of white marble. The tower is divided into eight stories, each having an outside gallery of seven feet projection, and the topmost story overhangs the base about sixteen feet, though, as the center of gravity is still ten feet within the base, the building is perfectly safe. It has been supposed that this inclination was intentional, but the opinion that the foundation has sunk is no doubt correct. It is most likely that the defective foundation became perceptible before the tower had reached one-half its height, as at that elevation the unequal length of the columns exhibits an endeavor to restore the perpendicular, and at about the same place the walls are strengthened with iron bars.
LEANING TOWER OF PISA.—The Leaning Tower of Pisa started construction in 1152 and wasn't completed until the fourteenth century. The cathedral it belongs to was built to celebrate a victory of the Pisans in the harbor of Palermo in 1063, when they teamed up with the Normans to drive the Saracens out of Sicily. It's a circular structure, one hundred feet in diameter and 179 feet tall, featuring beautiful mosaic floors, intricately carved columns, and many bas-reliefs. The building is made of white marble. The tower has eight levels, each with an external gallery that extends seven feet, and the top level juts out about sixteen feet over the base. However, since the center of gravity is still ten feet inside the base, the building is completely safe. It is believed that the leaning was unintentional, and the prevailing view is that the foundation has settled. It's likely that the flawed foundation became noticeable before the tower reached half its height, as at that point, the uneven length of the columns shows attempts to correct the lean, and the walls are reinforced with iron bars around the same height.
What causes the water to flow out of an artesian well?—The theoretical explanation of the phenomenon is easily understood. The secondary and tertiary geological formations often present the appearance of immense basins, the boundary or rim of the basin having been formed by an upheaval of adjacent strata. In these formations it often happens that a porous stratum, consisting of sand, sandstone, chalk or other calcareous matter, is included between two impermeable layers of clay, so as to form a flat porous U tube, continuous from side to side of the valley, the outcrop on the surrounding hills forming the mouth of the tube. The rain filtering down through the porous layer to the bottom of the basin forms there a subterranean pool, which, with the liquid or semi-liquid column pressing upon it, constitutes a sort of huge natural hydrostatic bellows. Sometimes the pressure on the superincumbent crust is so great as to cause an upheaval or disturbance of the valley. It is obvious, then, that when a hole is bored down through the upper impermeable layer to the surface of the lake, the water will be forced up by the natural law of water seeking its level to a height above the surface of the valley, greater or less, according to the elevation of the level in the feeding column, thus forming a natural mountain on precisely the same principle as that of most artificial fountains, where the water supply comes from a considerable height above the jet.
What makes water flow from an artesian well?—The theoretical explanation for this phenomenon is quite simple. The secondary and tertiary geological layers often look like huge basins, with the boundary or rim created by an uplift of nearby rock layers. In these formations, it’s common for a porous layer, made up of sand, sandstone, chalk, or other calcium-based materials, to be situated between two impermeable layers of clay, creating a flat porous U-tube that runs continuously across the valley, with the openings on the surrounding hills acting as the tube's mouth. Rainwater filters down through the porous layer to the bottom of the basin, forming a subterranean pool that, along with the liquid or semi-liquid column pressing down on it, acts like a giant natural hydrostatic bellows. Sometimes, the pressure on the upper crust is so intense that it leads to an uplift or disturbance in the valley. Therefore, when a hole is drilled through the upper impermeable layer down to the surface of the lake, the water will be pushed up by the natural principle of water seeking its level to a height above the valley surface, depending on the elevation of the water in the feeding column, effectively creating a natural mountain in the same way most artificial fountains do, where the water supply is sourced from a significant height above the spout.
HOW MANY CUBIC FEET THERE ARE IN A TON OF COAL.—There is a difference between a ton of hard coal and one of soft coal. For that matter, coal from different mines, whether hard or soft, differs in weight, and consequently in cubic measure, according to quality. Then there is a difference according to size. To illustrate, careful measurements have been made of Wilkes-barre anthracite, a fine quality of hard coal, with the following results:
HOW MANY CUBIC FEET THERE ARE IN A TON OF COAL.—There’s a difference between a ton of hard coal and a ton of soft coal. In fact, coal from different mines, whether hard or soft, varies in weight, and therefore in cubic measure, depending on quality. There’s also a difference based on size. For example, precise measurements have been taken of Wilkes-Barre anthracite, a high-quality type of hard coal, with the following results:
Size of coal | Cubic-feet in ton of 2,240 lbs. |
Cubic feet in ton of 2,000 lbs. |
Lump | 33.2 | 28.8 |
Broken | 33.9 | 30.3 |
Egg | 34.5 | 30.8 |
Stone | 34.8 | 31.1 |
Chestnut | 35.7 | 31.9 |
Pea | 36.7 | 32.8 |
For soft coal the following measures may be taken as nearly correct; it is simply impossible to determine any exact rule, even for bituminous coal of the same district: Briar Hill coal, 44.8 cubic feet per ton of 2,240 pounds; Pittsburgh, 47.8; Wilmington, Ill., 47; Indiana block coal, 42 to 43 cubic feet.
For soft coal, the following measures may be considered roughly accurate; it's just not possible to establish any precise rule, even for bituminous coal from the same area: Briar Hill coal, 44.8 cubic feet per ton of 2,240 pounds; Pittsburgh, 47.8; Wilmington, IL, 47; Indiana block coal, 42 to 43 cubic feet.
The dimensions of the great wall of China and of what it is built.—It runs from a point on the Gulf of Liantung, an arm of the Gulf of Pechili in Northeastern China, westerly to the Yellow River; thence makes a great bend to the south for nearly 100 miles, and then runs to the northwest for several hundred miles to the Desert of Gobi. Its length is variously estimated to be from 1,250 to 1,500 miles. For the most of this distance it runs through a mountainous country, keeping on the ridges, and winding over many of the highest peaks. In some places it is only a formidable rampart, but most of the way it is composed of lofty walls of masonry and concrete, or impacted lime and clay, from 12 to 16 feet in thickness, and from 15 to 30 or 35 feet in height. The top of this wall is paved for hundreds of miles, and crowned with crenallated battlements, and towers 30 to 40 feet high. In numerous places the wall climbs such steep declivities that its top ascends from height to height in flights of granite steps. An army could march on the top of the wall for weeks and even months, moving in some places ten men abreast.
The dimensions of the Great Wall of China and what it's made of.—It stretches from a point on the Gulf of Liaodong, an arm of the Gulf of Bohai in northeastern China, heading west to the Yellow River; then it makes a big bend south for almost 100 miles, and continues northwest for several hundred miles to the Gobi Desert. Its length is estimated to be between 1,250 and 1,500 miles. For most of this distance, it passes through a mountainous region, following the ridges and winding over many of the highest peaks. In some areas, it's just a solid rampart, but for the majority of the way, it's made up of tall walls of masonry and concrete, or compacted lime and clay, ranging from 12 to 16 feet thick, and 15 to 30 or 35 feet high. The top of the wall is paved for hundreds of miles and features crenellated battlements and towers that are 30 to 40 feet tall. In many spots, the wall ascends such steep slopes that its top rises from height to height in flights of granite steps. An army could march along the top of the wall for weeks or even months, moving in some places ten men wide.
Limits of Natural Vision.—This question is too indefinite for a specific answer. The limits of vision vary with elevation, conditions of the atmosphere, intensity of illumination, and other modifying elements in different cases. In a clear day an object one foot above a level plain may be seen at the distance of 1.31 miles; one ten feet high, 4.15 miles; one twenty feet high, 5.86 miles; one 100 feet high, 13.1 miles; one a mile high, as the top of a mountain, 95.23 miles. This allows seven inches (or, to be exact, 6.99 inches) for the curvature of the earth, and assumes that the size and illumination of the object are sufficient to produce an image. Five miles may be taken as the extreme limit at which a man is visible on a flat plain to an observer on the same level.
Limits of Natural Vision.—This question is too vague for a specific answer. The limits of vision change based on elevation, atmospheric conditions, light intensity, and other factors in different situations. On a clear day, an object that is one foot above a flat plain can be seen from 1.31 miles away; one ten feet high can be seen from 4.15 miles; one twenty feet high from 5.86 miles; one 100 feet high from 13.1 miles; and one that is a mile high, like the top of a mountain, can be seen from 95.23 miles. This accounts for seven inches (or, to be precise, 6.99 inches) of the earth's curvature and assumes that the size and brightness of the object are enough to create a visible image. Five miles can be considered the maximum distance at which a person can be seen on a flat plain by someone at the same level.
THE NIAGARA SUSPENSION BRIDGE.—For seven miles below the falls, Niagara river flows through a gorge varying in width from 200 to 400 yards. Two miles below the falls the river is but 350 feet wide, and it is here that the great suspension bridge, constructed in 1855 by Mr. Roebling, crosses the gorge, 245 feet above the water. The length of the span, from tower to tower, is 821 feet, and the total length of the bridge is 2,220 feet. The length of the span, which is capable of sustaining a strain of 10,000 tons, is 821 feet from tower to tower, and the total length of the bridge is 2,220 feet. It is used both for railway and wagon traffic, the wagon-road and foot-way being directly under the railway bed. There is another suspension bridge across the Niagara river at a distance of only about fifty rods from the falls, on the American side. This is only for carriages and foot travel. It was finished in 1869. It is 1,190 feet long from cliff to cliff, 1,268 feet from tower to tower, and 190 feet above the river, which at this point is a little over 900 feet in width.
THE NIAGARA SUSPENSION BRIDGE.—Seven miles below the falls, the Niagara River flows through a gorge that ranges in width from 200 to 400 yards. Two miles below the falls, the river narrows to just 350 feet, and it is at this point that the impressive suspension bridge, built in 1855 by Mr. Roebling, spans the gorge, standing 245 feet above the water. The length of the span between the towers is 821 feet, and the overall length of the bridge is 2,220 feet. This span can support a load of 10,000 tons, making it a vital connection for both railway and vehicle traffic, with the road and footpath located directly beneath the railway. There is another suspension bridge across the Niagara River, located about fifty rods from the falls on the American side. This bridge is only for carriages and pedestrians and was completed in 1869. It measures 1,190 feet from cliff to cliff and 1,268 feet from tower to tower, standing 190 feet above the river, which is slightly over 900 feet wide at that point.
THE SPEED OF SOUND.—It has been ascertained that a full human voice, speaking in the open air, calm, can be heard at a distance of 400 feet; in an observable breeze a powerful human voice with the wind is audible at a distance of 15,840 feet; the report of a musket, 16,000 feet; a drum, 10,560 feet; music, a strong brass band, 15,840 feet; very heavy cannonading, 575,000 feet, or 90 miles. In the Arctic regions conversation has been maintained over water a distance of 6,766 feet. In gases the velocity of sound increases with the temperature; in air this increase is about two feet per second for each degree centigrade. The velocity of sound in oxygen gas at zero C. is 1,040 feet; in carbonic acid, 858 feet; in hydrogen, 4,164 feet. In 1827 Colladon and Sturm determined experimentally the velocity of sound in fresh water; the experiment was made in the Lake of Geneva, and it was found to be 4,174 feet per second at a temperature of 15 degrees C. [pg 53] The velocity of sound in alcohol at 20 degrees C. is 4,218 feet; in ether at zero, 3,801; in sea water at 20 degrees C., 4,768. By direct measurements, carefully made, by observing at night the interval which elapses between the flash and report of a cannon at a known distance, the velocity of sound has been about 1,090 per second at the temperature of freezing water.
THE SPEED OF SOUND.—It has been determined that a full human voice, speaking outdoors in calm conditions, can be heard from a distance of 400 feet; in a moderate breeze, a strong human voice can be heard at a distance of 15,840 feet; the sound of a musket can be heard at 16,000 feet; a drum at 10,560 feet; music from a strong brass band at 15,840 feet; and very loud cannon fire can be heard at 575,000 feet, or 90 miles. In the Arctic, conversations have been maintained over water at a distance of 6,766 feet. In gases, the speed of sound increases with temperature; in air, this increase is about two feet per second for each degree Celsius. The speed of sound in oxygen gas at 0°C is 1,040 feet; in carbon dioxide, it's 858 feet; and in hydrogen, it's 4,164 feet. In 1827, Colladon and Sturm experimentally determined the speed of sound in fresh water; this experiment was conducted in Lake Geneva, where it was found to be 4,174 feet per second at a temperature of 15°C. [pg 53] The speed of sound in alcohol at 20°C is 4,218 feet; in ether at 0°C, it's 3,801 feet; and in seawater at 20°C, it's 4,768 feet. Through direct measurements, carefully taken by observing at night the time between the flash and the sound of a cannon at a known distance, the speed of sound has been found to be about 1,090 feet per second at the temperature of freezing water.
DESCRIPTION OF THE YELLOWSTONE PARK.—The Yellowstone National Park extends sixty-five miles north and south, and fifty-five miles east and west, comprising 3,575 square miles, and is all 6,000 feet or more above sea-level. Yellowstone Lake, twenty miles by fifteen, has an altitude of 7,788 feet. The mountain ranges which hem in the valleys on every side rise to the height of 10,000 to 12,000 feet, and are always covered with snow. This great park contains the most striking of all the mountains, gorges, falls, rivers and lakes in the whole Yellowstone region. The springs on Gardiner's River cover an area of about one square mile, and three or four square miles thereabout are occupied by the remains of springs which have ceased to flow. The natural basins into which these springs flow are from four to six feet in diameter and from one to four feet in depth. The principal ones are located upon terraces midway up the sides of the mountain. The banks of the Yellowstone River abound with ravines and canons, which are carved out of the heart of the mountains through the hardest of rocks. The most remarkable of these is the canon of Tower Creek and Column Mountain. The latter, which extends along the eastern bank of the river for upward of two miles, is said to resemble the Giant's Causeway. The canon of Tower Creek is about ten miles in length and is so deep and gloomy that it is called "The Devil's Den." Where Tower Creek ends the Grand Canon begins. It is twenty miles in length, impassable throughout, and inaccessible at the water's edge, except at a few points. Its rugged edges are from 200 to 500 yards apart, and its depth is so profound that no sound ever reaches the ear from the bottom. The Grand Canon contains a great multitude of hot springs of sulphur, sulphate of copper, alum, etc. In the number and magnitude of its hot springs and geysers, the Yellowstone Park surpasses all the rest of the world. There are probably fifty geysers that throw a column of water to the height of from 50 to 200 feet, and it is stated that there are not fewer than 5,000 springs; there are two kinds, those depositing lime and those depositing silica. The temperature of the calcareous springs is from 160 to 170 degrees, while that of the others rises to 200 or more. The principal collections are the upper and lower geyser basins of the Madison River, and the calcareous springs on Gardiner's River. The great falls are marvels to which adventurous travelers have gone only to return and report that they are parts of the wonders of this new American wonderland.
DESCRIPTION OF YELLOWSTONE PARK.—Yellowstone National Park stretches sixty-five miles north and south, and fifty-five miles east and west, covering 3,575 square miles, all at an elevation of over 6,000 feet. Yellowstone Lake, measuring twenty miles by fifteen, sits at an altitude of 7,788 feet. The mountain ranges surrounding the valleys rise to heights of 10,000 to 12,000 feet and are always capped with snow. This vast park is home to the most impressive mountains, gorges, waterfalls, rivers, and lakes in the entire Yellowstone area. The hot springs on Gardiner's River cover about one square mile, with three or four square miles nearby filled with remnants of springs that have stopped flowing. The natural basins where these springs flow measure four to six feet in diameter and one to four feet deep. The main springs are found on terraces halfway up the mountainsides. The banks of the Yellowstone River are filled with ravines and canyons carved out of the hardest rock. The most notable among these is the canyon of Tower Creek and Column Mountain. The latter runs along the eastern bank of the river for over two miles and is said to resemble the Giant's Causeway. The Tower Creek canyon is about ten miles long and is so deep and shadowy that it’s called "The Devil's Den." Where Tower Creek ends, the Grand Canyon begins. It is twenty miles long, impassable throughout, and inaccessible at the water's edge, except at a few spots. Its rugged walls are 200 to 500 yards apart, and its depth is so immense that no sound can be heard from the bottom. The Grand Canyon is home to a large number of hot springs containing sulfur, copper sulfate, alum, and more. In terms of the number and size of its hot springs and geysers, Yellowstone Park outshines the rest of the world. There are likely fifty geysers that can shoot a column of water between 50 to 200 feet high, and it's estimated that there are at least 5,000 springs, divided into two types: those that deposit lime and those that deposit silica. The temperature of the calcareous springs ranges from 160 to 170 degrees, while the other springs can reach 200 degrees or more. The main collections are the upper and lower geyser basins of the Madison River and the calcareous springs on Gardiner's River. The spectacular falls are wonders that adventurous travelers have braved just to return with tales of the astonishing beauty found in this new American wonderland.
DESIGNATIONS OF GROUPS OF ANIMALS.—The ingenuity of the sportsman is, perhaps, no better illustrated than by the use he puts the English language to in designating particular groups of animals. The following is a list of the terms which have been applied to the various classes:
DESIGNATIONS OF GROUPS OF ANIMALS.—The creativity of hunters is probably best shown by how they use the English language to name specific groups of animals. Here’s a list of the terms that have been used for the different classes:
A covey of patridges, A nide of pheasants, A wisp of snipe, A flight of doves or swallows, A muster of peacocks, A siege of herons, A building of rooks, A brood of grouse, A plump of wild fowl, A stand of plovers, A watch of nightingales, A clattering of choughs, A flock of geese, A herd or bunch of cattle, A bevy of quails, A cast of hawks, A trip of dottrell, A swarm of bees, A school of whales, A shoal of herrings, A herd of swine, A skulk of foxes, A pack of wolves, A drove of oxen, A sounder of hogs, A troop of monkeys, A pride of lions, A sleuth of bears, A gang of elk.
A group of partridges, a nide of pheasants, a wisp of snipe, a flight of doves or swallows, a muster of peacocks, a siege of herons, a building of rooks, a brood of grouse, a plump of wildfowl, a stand of plovers, a watch of nightingales, a clattering of choughs, a flock of geese, a herd or bunch of cattle, a bevy of quails, a cast of hawks, a trip of dottrell, a swarm of bees, a school of whales, a shoal of herrings, a herd of swine, a skulk of foxes, a pack of wolves, a drove of oxen, a sounder of hogs, a troop of monkeys, a pride of lions, a sleuth of bears, a gang of elk.
THE BUNKER HILL MONUMENT.—The monument is a square shaft, built of Quincy granite, 221 feet high, 31 feet square at the base and 15 at the top. Its foundations are inclosed 12 feet under ground. Inside the shaft is a round, hollow cone, 7 feet wide at the bottom and 4 feet 2 inches at the top, encircled by a winding staircase of 224 stone steps, which leads to a chamber immediately under the apex, 11 feet in diameter. The chamber has four windows, which afford a wide view of the surrounding country, and contains two cannons, named respectively Hancock and Adams, which were used in many engagements during the war. The corner-stone of the monument was laid on the fiftieth anniversary of the battle, June 17, 1825, by Lafayette, who was then visiting America, when Webster pronounced the oration. The monument was completed, and June 17, 1843, was dedicated, Webster again delivering the oration.
THE BUNKER HILL MONUMENT.—The monument is a square tower made of Quincy granite, standing 221 feet tall, 31 feet wide at the base, and 15 feet at the top. Its foundations are buried 12 feet underground. Inside the tower is a round, hollow cone, 7 feet wide at the bottom and 4 feet 2 inches at the top, surrounded by a spiral staircase of 224 stone steps, which leads to a chamber just below the top, 11 feet in diameter. The chamber has four windows that provide a broad view of the surrounding area and contains two cannons, named Hancock and Adams, which were used in various battles during the war. The corner-stone of the monument was laid on the fiftieth anniversary of the battle, June 17, 1825, by Lafayette, who was visiting America at the time, with Webster delivering the speech. The monument was completed, and on June 17, 1843, it was dedicated, with Webster again delivering the speech.
THE SEVEN WISE MEN OF GREECE.—The names generally given are Solon, Chilo, Pittacus, Bias, Periander (in place of whom some give Epimenides), Cleobulus, and Thales. They were the authors of the celebrated mottoes inscribed in later days in the Delphian Temple. These mottoes were as follows:
THE SEVEN WISE MEN OF GREECE.—The names usually mentioned are Solon, Chilo, Pittacus, Bias, Periander (some say Epimenides instead), Cleobulus, and Thales. They created the famous sayings that were later engraved in the Delphian Temple. These sayings were as follows:
"Know thyself."—Solon.
"Know yourself."—Solon.
"Consider the end."—Chilo.
"Think about the outcome."—Chilo.
"Know thy opportunity."—Pittacus.
"Know your opportunity."—Pittacus.
"Most men are bad."—Bias.
"Most men are bad."—Bias.
"Nothing is impossible to industry."—Periander.
"Nothing is impossible with effort."—Periander.
"Avoid excesses."—Cleobulus.
"Don't go overboard."—Cleobulus.
"Suretyship is the precursor of ruin."—Thales.
"Being a guarantor is the start of disaster." —Thales.
FIRST STEAMBOAT ON THE MISSISSIPPI.—Nicholas J. Roosevelt was the first to take a steamboat down the great river. His boat was built at Pittsburgh, in the year 1811, under an arrangement with Fulton and Livingston, from Fulton's plans. It was called the "New Orleans," was about 200 tons burden, and was propelled by a stern-wheel, assisted, when the wind was favorable, by sails carried on two masts. The hull was 138 feet long, 30 feet beam, and the cost of the whole, including engines, was about $40,000. The builder, with his family, an engineer, a pilot, and six "deck hands," left Pittsburgh in October, 1811, reaching Louisville in about seventy hours (steaming about ten miles an hour), and New Orleans in fourteen days, steaming from Natchez.
FIRST STEAMBOAT ON THE MISSISSIPPI.—Nicholas J. Roosevelt was the first person to take a steamboat down the mighty river. His boat was built in Pittsburgh in 1811, following plans from Fulton and Livingston. It was named the "New Orleans," weighed about 200 tons, and was powered by a stern-wheel, with sails on two masts for help when the wind was favorable. The hull measured 138 feet long and 30 feet wide, and the total cost, including the engines, was around $40,000. The builder, along with his family, an engineer, a pilot, and six deckhands, left Pittsburgh in October 1811, reaching Louisville in about seventy hours (traveling at around ten miles an hour), and arrived in New Orleans in fourteen days, steaming from Natchez.
THE EXPLORATIONS OF FREMONT.—- Among the earliest efforts of Fremont, after he had tried and been sickened by the sea, were his experiences as a surveyor and engineer on railroad lines from Charleston to Augusta, Ga., and Charleston to Cincinnati. Then he accompanied an army detachment on a military reconnoissance of the mountainous Cherokee country in Georgia, North Carolina and Tennessee, made in the depth of winter. In 1838-9 he accompanied M. Nicollet in explorations of the country between the Missouri and the British line, and his first detail of any importance, after he had been commissioned by President Van Buren, was to make an examination of the river Des Moines, then on the Western frontier. In 1841 he projected his first trans-continental expedition, and left Washington May 2, 1842, and accomplished the object of his trip, examined the South Pass, explored the Wind River mountains, ascended in August, the highest peak of that range, now known as Fremont's Peak, and returned, after an absence of four months. His report of the expedition attracted great attention in the United States and abroad. Fremont began to plan another and a second expedition. He determined to extend his explorations across the continent; and in May, 1843, commenced his journey with thirty-nine men, and September 6, after traveling over 1,700 miles, arrived at the Great Salt Lake; there made some important discoveries, and then pushed [pg 54] the upper Columbia, down whose valley he proceeded to Fort Vancouver, near its mouth. On Nov. 10, he set out to return East, selecting a southeasterly course, leading from the lower part of the Columbia to the upper Colorado, through an almost unknown region, crossed by high and rugged mountains. He and his party suffered incredible hardships in crossing from the Great Basin to Sutter's Fort on the Sacramento; started from there March 24, proceeded southward, skirted the western base of the Sierra Nevada, crossed that range through a gap, entered the Great Basin; again visited the Great Salt Lake, from which they returned through the South Pass to Kansas, in July, 1844, after an absence of fourteen months. In the spring of 1845 Fremont set out on a third expedition to explore the Great Basin and the maritime region of Oregon and California; spent the summer examining the headwaters of the rivers whose springs are in the grand divide of the continent; in October camped on the shores of the Great Salt Lake: proceeded to explore the Sierra Nevada, which he again crossed in the dead of winter; made his way into the Valley of the San Joaquin; obtained permission, at Monterey, from the Mexican authorities there, to proceed with his expedition, which permission was almost immediately revoked, and Fremont peremptorily ordered to leave the country without delay, but he refused, and a collision was imminent, but was averted, and Fremont proceeded toward San Joaquin. Near Tlamath Lake, Fremont met, May 9, 1846, a party in search of him, with dispatches from Washington, ordering him to watch over the interests of the United States in California, as there was reason to believe that province would be transferred to Great Britain. He at once returned to California; General Castro was already marching against our settlements; the settlers rose in arms, flocked to Fremont's camp, and, with him as leader, in less than a month, all Northern California was freed from Mexican authority; and on July 4 Fremont was elected Governor of California by the American settlers. Later came the conflict between Commodore Stockton and General Kearney; and Fremont resigned his commission as Lieutenant-Colonel, to which he had been promoted. In October, 1848, he started across the continent on a fourth expedition, outfitted at his own expense, to find a practicable route to California. In attempting to cross the great Sierra, covered with snow, his guide lost his way, and the party encountered horrible suffering from cold and hunger, a portion of them being driven to cannibalism; he lost all his animals (he had 120 mules when he started), and one-third of his men (he had thirty-three) perished, and he had to retrace his steps to Santa Fe. He again set out, with thirty men, and, after a long search, discovered a secure route, which led to the Sacramento, where he arrived in the spring of 1840. He led a fifth expedition across the continent in 1853, at his own expense, and found passes through the mountains in the line of latitude 38 deg., 39 min., and reached California after enduring great hardships; for fifty days his party lived on horse-flesh, and for forty-eight hours at a time without food of any kind. These are the barest outlines of five expeditions of which many volumes have been written, but will hint at Fremont's work in the West which entitled him to the name of the "Pathfinder."
THE EXPLORATIONS OF FREMONT.— Among Fremont's earliest efforts, after he had tried and gotten sick of the sea, were his experiences as a surveyor and engineer on railroad lines from Charleston to Augusta, Ga., and Charleston to Cincinnati. He then joined an army unit on a military reconnaissance of the mountainous Cherokee region in Georgia, North Carolina, and Tennessee, conducted in the dead of winter. In 1838-39, he accompanied M. Nicollet in exploring the area between the Missouri River and the Canadian border, and his first significant assignment, after being commissioned by President Van Buren, was to examine the Des Moines River on the Western frontier. In 1841, he planned his first transcontinental expedition, leaving Washington on May 2, 1842, accomplishing the goals of his trip, examining the South Pass, exploring the Wind River Mountains, and in August, reaching the highest peak of that range, now known as Fremont's Peak, before returning after four months. His report on the expedition gained significant attention both in the United States and abroad. Fremont then began planning another, second expedition. He intended to extend his explorations across the continent and, in May 1843, started his journey with thirty-nine men. On September 6, after traveling over 1,700 miles, he arrived at the Great Salt Lake, where he made some important discoveries before proceeding up the Columbia River, eventually reaching Fort Vancouver near its mouth. On November 10, he set out to head back East, choosing a southeast route from the lower Columbia to the upper Colorado, through a largely unknown area with steep and rugged mountains. He and his party faced incredible hardships crossing from the Great Basin to Sutter's Fort on the Sacramento; they left there on March 24, traveled south along the western foothills of the Sierra Nevada, crossed that range via a gap, entered the Great Basin, revisited the Great Salt Lake, and returned through the South Pass to Kansas in July 1844, after being away for fourteen months. In the spring of 1845, Fremont embarked on a third expedition to explore the Great Basin and the coastal areas of Oregon and California. He spent the summer examining the headwaters of the rivers that rise in the continent's grand divide. In October, he camped on the shores of Great Salt Lake and then explored the Sierra Nevada, which he crossed again in the dead of winter. He made his way into the San Joaquin Valley and sought permission from the Mexican authorities in Monterey to continue his expedition; this permission was quickly revoked, and Fremont was ordered to leave the country without delay, but he refused. A conflict was on the verge of breaking out, but it was avoided, and Fremont moved toward San Joaquin. Near Tlamath Lake, he encountered a party searching for him on May 9, 1846, bringing messages from Washington instructing him to safeguard U.S. interests in California due to concerns that the province might be transferred to Great Britain. He immediately returned to California; General Castro was already marching against the American settlements. The settlers armed themselves, flocked to Fremont's camp, and within a month, all of Northern California was liberated from Mexican control, and on July 4, Fremont was elected Governor of California by the American settlers. Later, conflicts arose between Commodore Stockton and General Kearney, leading Fremont to resign his commission as Lieutenant-Colonel, a rank to which he had been promoted. In October 1848, he embarked on a fourth expedition across the continent, funded by himself, to find a workable route to California. While attempting to cross the heavily snow-covered Sierra, his guide lost their way, and the party faced terrible suffering from cold and hunger, with some resorting to cannibalism; he lost all his animals (he had 120 mules at the start), and one-third of his men (he started with thirty-three) perished, forcing him to retrace his steps to Santa Fe. He set out again, this time with thirty men, and after a lengthy search, he discovered a secure route that led to Sacramento, where he arrived in the spring of 1840. He led a fifth expedition across the continent in 1853, at his own expense, finding passes through the mountains along the latitude of 38 degrees, 39 minutes, reaching California after enduring significant hardships; for fifty days, his party survived on horse meat and went without food for up to forty-eight hours at a time. These are just the basic outlines of five expeditions that many volumes have been written about, but they highlight Fremont's work in the West, which earned him the title of "Pathfinder."
CHINESE PROVERBS.—The Chinese are indeed remarkably fond of proverbs. They not only employ them in conversation—and even to a greater degree than the Spaniards, who are noted among Europeans for the number and excellence of their proverbial sayings—but they have a practice of adorning their reception rooms with these sententious bits of wisdom, inscribed on decorated scrolls or embroidered on rich crapes and brocades. They carve them on door-posts and pillars, and emblazon them on the walls and ceilings in gilt letters. The following are a few specimens of this sort of literature: As a sneer at the use of unnecessary force to crush a contemptible enemy, they say: "He rides a fierce dog to catch a lame rabbit." Similar to this is another, "To use a battle-ax to cut off a hen's head." They say of wicked associates: "To cherish a bad man is like nourishing a tiger; if not well-fed he will devour you." Here are several others mingling wit with wisdom: "To instigate a villain to do wrong is like teaching a monkey to climb trees;" "To catch fish and throw away the net," which recalls our saying, "Using the cat's paw to pull the chestnuts out of the fire;" "To climb a tree to catch a fish" is to talk much to no purpose; "A superficial scholar is a sheep dressed in a tiger's skin;" "A cuckoo in a magpie's nest," equivalent to saying, "he is enjoying another's labor without compensation;" "If the blind lead the blind they will both fall into the pit;" "A fair wind raises no storm;" "Vast chasms can be filled, but the heart of man is never satisfied;" "The body may be healed, but the mind is incurable;" "He seeks the ass, and lo! he sits upon him;" "He who looks at the sun is dazzled; he who hears the thunder is deafened." i. e., do not come too near the powerful; "Prevention is better than cure;" "Wine and good dinners make abundance of friends, but in adversity not one of them is to be found." "Let every man sweep the snow from before his own door, and not trouble himself about the frost on his neighbor's tiles." The following one is a gem of moral wisdom: "Only correct yourself on the same principle that you correct others, and excuse others on the same principles on which you excuse yourself." "Better not be, than be nothing." "One thread does not make a rope; one swallow does not make a summer." "Sensuality is the chief of sins, filial duty the best of acts." "The horse's back is not so safe us the buffalo's"—the former is used by the politician, the latter by the farmer. "Too much lenity multiplies crime." "If you love your son give him plenty of the rod; if you hate him cram him with dainties." "He is my teacher who tells me my faults, he my enemy who speaks my virtues." Having a wholesome dread of litigation, they say of one who goes to law, "He sues a flea to catch a bite." Their equivalent for our "coming out at the little end of the horn" is, "The farther the rat creeps up (or into) the cow's horn, the narrower it grows." The truth of their saying that "The fame of good deeds does not leave a man's door, but his evil acts are known a thousand miles off," is illustrated in our own daily papers every morning. Finally, we close this list with a Chinese proverb which should be inscribed on the lintel of every door in Christendom: "The happy-hearted man carries joy for all the household."
CHINESE PROVERBS.—The Chinese have a deep appreciation for proverbs. They use them frequently in conversation—more so than the Spaniards, who are known among Europeans for the abundance and quality of their proverbial sayings. They also decorate their living rooms with these wise sayings, written on beautifully designed scrolls or embroidered on fine fabrics. They carve them into door posts and pillars and display them on walls and ceilings in golden letters. Here are a few examples of this type of literature: To criticize the use of excessive force to defeat a minor enemy, they say, "He rides a fierce dog to catch a lame rabbit." Another similar expression is, "To use a battle-ax to cut off a hen's head." About bad friends, they say, "To nurture a bad person is like feeding a tiger; if he isn't well-fed, he'll devour you." Here are several others that mix humor with wisdom: "Instigating a villain to do wrong is like teaching a monkey to climb trees;" "To catch fish and then throw away the net," which is similar to our saying, "Using the cat's paw to pull the chestnuts out of the fire;" "To climb a tree to catch a fish" means talking a lot without purpose; "A superficial scholar is a sheep dressed in a tiger's skin;" "A cuckoo in a magpie's nest," meaning someone is enjoying the fruits of another's labor without any return; "If the blind lead the blind, both will fall into the pit;" "A fair wind brings no storm;" "Vast chasms can be filled, but the human heart is never satisfied;" "The body can be healed, but the mind is incurable;" "He seeks the donkey, and there he is riding it;" "He who stares at the sun gets dazzled; the one who hears thunder goes deaf," meaning don't get too close to the powerful; "Prevention is better than cure;" "Wine and good meals bring many friends, but in tough times, not a single one can be found." "Let everyone clean the snow from in front of their own door and not worry about the frost on their neighbor's tiles." This next one is a treasure of moral wisdom: "Only correct yourself with the same principles you use to correct others, and excuse others with the same reasoning you apply to excuse yourself." "Better to not exist at all than to be worthless." "One thread doesn't make a rope; one swallow doesn't make a summer." "Sensuality is the greatest of sins, while filial duty is the highest virtue." "The horse's back isn't as secure as the buffalo's"—the former is used by politicians, the latter by farmers. "Too much leniency leads to more crime." "If you love your son, give him plenty of discipline; if you hate him, spoil him with treats." "My teacher is the one who points out my faults; my enemy is the one who praises my virtues." They have a strong dislike for lawsuits and say of one who sues, "He sues a flea for a bite." Their equivalent of our "coming out at the little end of the horn" is, "The further the rat goes up the cow's horn, the tighter it gets." The truth behind their saying, "The fame of good deeds doesn't leave a man's door, but his bad deeds are known a thousand miles away," is evident in our daily newspapers every morning. Finally, we conclude this list with a Chinese proverb that should be written above every door in the Christian world: "The happy-hearted person brings joy to the entire household."
MASON AND DIXON'S LINE.—Mason and Dixon's line is the concurrent State line of Maryland and Pennsylvania. It is named after two eminent astronomers and mathematicians, Charles Mason and Jeremiah Dixon, who were sent out from England to run it. They completed the survey between 1703 and 1707, excepting thirty-six miles surveyed in 1782 by Colonel Alex. McLean and Joseph Neville. It is in the latitude of 39 deg. 43 min. 26.3 sec.
MASON AND DIXON'S LINE.—Mason and Dixon's line is the dividing State line between Maryland and Pennsylvania. It's named after two prominent astronomers and mathematicians, Charles Mason and Jeremiah Dixon, who were sent from England to survey it. They finished the survey between 1703 and 1707, except for thirty-six miles surveyed in 1782 by Colonel Alex. McLean and Joseph Neville. It is located at the latitude of 39 deg. 43 min. 26.3 sec.
GREAT FIRES OF HISTORY.—The loss of life and property in the willful destruction by fire and sword of the principal cities of ancient history—Nineveh, Babylon, Persepolis, Carthage, Palmyra, and many others—is largely a matter of conjecture. The following is a memorandum of the chief conflagrations of the current era:
GREAT FIRES OF HISTORY.—The lives and property lost in the deliberate destruction by fire and sword of major cities in ancient history—Nineveh, Babylon, Persepolis, Carthage, Palmyra, and many others—is mostly speculative. Below is a record of the major fires from the current era:
In 64, A. D., during the reign of Nero, a terrible fire raged in Rome for eight days, destroying ten of the fourteen wards. The loss of life and destruction of property is not known.
In 64 A.D., during Nero's rule, a massive fire swept through Rome for eight days, flattening ten of the fourteen neighborhoods. The number of lives lost and the extent of the property damage are unknown.
A. D., Jerusalem was taken by the Romans and a large part of it given to the torch, entailing an enormous destruction of life and property.
A.D., Jerusalem was captured by the Romans, and a significant portion of it was set on fire, leading to massive destruction of life and property.
In 1106 Venice, then a city of immense opulence, was almost, wholly consumed by a fire, originating in accident or incendiarism.
In 1106, Venice, a city of great wealth, was almost completely destroyed by a fire, which started either by accident or arson.
In 1212 the greater part of London was burned.
In 1212, most of London was burned down.
In 1606 what is known as the Great Fire of London raged in the city from September 2 to 6, consuming 13,200 houses, with St. Paul's Church, 86 parish churches, 6 chapels, the Guild Hall, the Royal Exchange, the Custom House, 52 companies halls, many hospitals, libraries and other public edifices. The total destruction of property was estimated at $53,652,500. Six lives were lost, and 436 acres burnt over.
In 1606, the Great Fire of London swept through the city from September 2 to 6, destroying 13,200 houses, along with St. Paul's Church, 86 parish churches, 6 chapels, the Guild Hall, the Royal Exchange, the Custom House, 52 company halls, numerous hospitals, libraries, and other public buildings. The total property damage was estimated at $53,652,500. Six lives were lost, and 436 acres were burned.
In 1679 a fire in Boston burned all the warehouses, eighty dwellings, and vessels in the dock-yards; loss estimated at $1,000,000.
In 1679, a fire in Boston destroyed all the warehouses, eighty homes, and ships in the docks; the estimated loss was $1,000,000.
In 1700 a large part of Edinburgh was burned; loss unknown. In 1728 Copenhagen was nearly destroyed; 1,650 houses burned.
In 1700, a large portion of Edinburgh was burned down; the extent of the loss is unknown. In 1728, Copenhagen was nearly destroyed; 1,650 houses were burned.
In 1736 a fire in St. Petersburg burned 2,000 houses.
In 1736, a fire in St. Petersburg destroyed 2,000 houses.
In 1729 a fire in Constantinople destroyed 12,000 houses, and 7,000 people perished. The same city suffered a conflagration in 1745, lasting five days; and in 1750 a series of three appalling fires: one in January, consuming 10,000 houses; another in April destroying property to the value of $5,000,000, according to one historian, and according to another, $15,000,000; and in the latter part of the year another, sweeping fully 10,000 houses more out of existence. It seemed as if Constantinople was doomed to utter annihilation.
In 1729, a fire in Constantinople destroyed 12,000 houses, and 7,000 people lost their lives. The city faced another massive fire in 1745 that lasted for five days, and in 1750, it experienced a series of three terrible fires: one in January that burned down 10,000 houses; another in April that caused damage estimated at $5,000,000 according to one historian, and $15,000,000 according to another; and later that year, yet another fire that wiped out another 10,000 houses. It felt like Constantinople was fated for total destruction.
In 1751 a fire in Stockholm destroyed 1,000 houses and another fire in the same city in 1759 burned 250 houses with a loss of $2,420,000.
In 1751, a fire in Stockholm destroyed 1,000 houses, and another fire in the same city in 1759 burned 250 houses, resulting in a loss of $2,420,000.
In 1752 a fire in Moscow swept away 18,000 houses, involving an immense loss.
In 1752, a fire in Moscow destroyed 18,000 houses, resulting in a huge loss.
In 1758 Christiania suffered a loss of $1,250,000 by conflagration. In 1760 the Portsmouth (England) dock yards were burned, with a loss of $2,000,000.
In 1758, Christiania experienced a loss of $1,250,000 due to a fire. In 1760, the Portsmouth (England) dockyards were destroyed, resulting in a loss of $2,000,000.
In 1764 a fire in Konigsburg, Prussia, consumed the public buildings, with a loss of $3,000,000; and in 1769 the city was almost totally destroyed.
In 1764, a fire in Königsberg, Prussia, destroyed the public buildings, resulting in a loss of $3,000,000; and in 1769, the city was nearly completely obliterated.
In 1763 a fire in Smyrna destroyed 2,600 houses, with a loss of $1,000,000; in 1772 a fire in the same city carried off 3,000 dwellings and 3,000 to 4,000 shops, entailing a loss of $20,000,000; and in 1796 there were 4,000 shops, mosques, magazines, etc., burned.
In 1763, a fire in Smyrna destroyed 2,600 houses, resulting in a loss of $1,000,000; in 1772, another fire in the same city took out 3,000 homes and 3,000 to 4,000 shops, leading to a loss of $20,000,000; and in 1796, 4,000 shops, mosques, warehouses, and other buildings were burned.
In 1776, six days after the British seized the city, a fire swept off all the west side of New York city, from Broadway to the river.
In 1776, six days after the British took control of the city, a fire destroyed everything on the west side of New York City, from Broadway to the river.
In 1771 a fire in Constantinople burned 2,500 houses; another in 1778 burned 2,000 houses; in 1782 there were 600 houses burned in February, 7,000 in June, and on August 12 during a conflagration that lasted three days, 10,000 houses, 50 mosques, and 100 corn-mills, with a loss of 100 lives. Two years later a fire, on March 13, destroyed two-thirds of Pera, the loveliest suburb of Constantinople, and on August 5 a fire in the main city, lasting twenty-six hours, burned 10,000 houses. In this same fire-scourged city, in 1791, between March and July, there were 32,000 houses burned, and about as many more in 1795; and in 1799 Pera was again swept with fire, with a loss of 13,000 houses, including many buildings of great magnificence.
In 1771, a fire in Constantinople destroyed 2,500 houses; another in 1778 took down 2,000 houses. In February 1782, 600 houses were burned, followed by 7,000 in June, and on August 12, during a blaze that lasted three days, 10,000 houses, 50 mosques, and 100 corn-mills were lost, along with 100 lives. Two years later, on March 13, a fire destroyed two-thirds of Pera, the most beautiful suburb of Constantinople, and on August 5, a fire in the main city lasted twenty-six hours and burned down 10,000 houses. In this same fire-stricken city, between March and July of 1791, 32,000 houses were burned, with nearly the same number in 1795; and in 1799, Pera was again consumed by fire, resulting in the loss of 13,000 houses, including many magnificent buildings.
In 1784 a fire and explosion in the dock yards, Brest, caused a loss of $5,000,000.
In 1784, a fire and explosion at the shipyards in Brest resulted in a loss of $5,000,000.
But the greatest destruction of life and property by conflagration, of which the world has anything like accurate records, must be looked for within the current century. Of these the following is a partial list of instances in which the loss of property amounted to $3,000,000 and upward:
But the biggest destruction of life and property caused by fire, for which the world has fairly accurate records, has occurred in this century. Here is a partial list of cases where the loss of property reached $3,000,000 and more:
Dates— | Cities | Property destroyed. |
---|---|---|
1802— | Liverpool | $5,000,000 |
1803— | Bombay | 3,000,600 |
1805— | St. Thomas | 30,000,000 |
1808— | Spanish Town | 7,500,000 |
1812— | Moscow, burned five days; 30,800 houses destroyed | 150,000,000 |
1816— | Constantinople, 12,000 dwellings, 3,000 shops | —— |
1820— | Savannah | 4,000,000 |
1822— | Canton nearly destroyed | —— |
1828— | Havana, 350 houses | —— |
1835— | New York ("Great Fire") | 15,000,000 |
1837— | St. Johns, N. B. | 5,000,000 |
1838— | Charleston, 1,158 buildings | 3,000,000 |
1841— | Smyrna, 12,000 houses | —— |
1842— | Hamburg, 4,219 buildings, 100 lives lost | 35,000,000 |
1845— | New York, 35 persons killed | 7,500,000 |
1845— | Pittsburgh, 1,100 buildings | 10,000,000 |
1845— | Quebec, May 28, 1,650 dwellings | 3,750,000 |
1845— | Quebec, June 28, 1,300 dwellings | —— |
1846— | St. Johns, Newfoundland | 5,000,000 |
1848— | Constantinople, 2,500 buildings | 15,000,000 |
1848— | Albany, N. Y., 600 houses | 3,000,000 |
1849— | St. Louis | 3,000,000 |
1851— | St. Louis, 2,500 buildings | 11,000,000 |
1851— | St. Louis, 500 buildings | 3,000,000 |
1851— | San Francisco, May 4 and 5, many lives lost | 10,000,000 |
1851— | San Francisco, June | 3,000,000 |
1852— | Montreal, 1,200 buildings | 5,000,000 |
1861— | Mendoza destroyed by earthquake and fire, 10,000 lives lost | —— |
1862— | St. Petersburg | 5,000,000 |
1802— | Troy, N. Y., nearly destroyed | —— |
1862— | Valparaiso almost destroyed | —— |
1864— | Novgorod, immense destruction of property | —— |
1865— | Constantinople, 2,800 buildings burned | —— |
1806— | Yokohama, nearly destroyed | —— |
1865— | Carlstadt, Sweden, all consumed but Bishop's residence, hospital and jail; 10 lives lost | —— |
1866— | Portland, Me., half the city | 11,000,000 |
1866— | Quebec, 2,500 dwellings, 17 churches | —— |
1870— | Constantinople, Pera, suburb | 26,000,000 |
1871— | Chicago—250 lives lost, 17,430 buildings burned, on 2,124 acres | 192,000,000 |
1871— | Paris, fired by the Commune | 160,000,000 |
1872— | Boston | 75,000.000 |
1873— | Yeddo, 10,000 houses | —— |
1877— | Pittsburgh, caused by riot | 3,260,000 |
1877— | St. Johns, N. B., 1,650 dwellings, 18 lives lost | 12,500,000 |
From the above it appears that the five greatest fires on record, reckoned by destruction of property, are:
From the above, it seems that the five largest fires on record, based on property damage, are:
Chicago fire, of Oct. 8 and 9, 1871 | $192,000,000 |
Paris fires, of May, 1871 | 160,000,000 |
Moscow fire, of Sept. 14-19, 1812 | 150,000,000 |
Boston fire, Nov. 9-10, 1872 | 75,000.000 |
London fire, Sept. 2-6, 1666 | 53,652,500 |
Hamburg fire, May 5-7, 1842 | 35,000,000 |
Taking into account, with the fires of Paris and Chicago, the great Wisconsin and Michigan forest fires of 1871, in which it is estimated that 1,000 human beings perished and property to the amount of over $3,000,000 was consumed, it is plain that in the annals of conflagrations that year stands forth in gloomy pre-eminence.
Considering the fires in Paris and Chicago, along with the massive Wisconsin and Michigan forest fires of 1871, in which around 1,000 people lost their lives and over $3,000,000 worth of property was destroyed, it's clear that the events of that year are particularly notable in the history of major fires.
WEALTH OF THE UNITED STATES PER CAPITA.—The following statistics represent the amount of taxable property, real and personal, in each State and Territory, and also the amount per capita:
WEALTH OF THE UNITED STATES PER CAPITA.—The following statistics show the amount of taxable property, both real and personal, in each State and Territory, along with the amount per person:
Total: | Per capita. | |
Maine: | $235,978,716: | $362.09 |
New Hampshire: | 164,755,181: | 474.81 |
Vermont: | 86,806,755: | 261.24 |
Massachusetts: | 1,584,756,802: | 888.77 |
Rhode Island: | 252,536,673: | 913.23 |
Connecticut: | 327,177,385: | 525.41 |
New Jersey: | 572,518,361: | 506.06 |
New York: | 2,651,940,000: | 521.74 |
Pennsylvania: | 1,683,459,016: | 393.08 |
Delaware: | 59,951,643: | 408.92 |
Maryland: | 497,307,675: | 533.07 |
District of Columbia: | 99,401,787: | 845.08 |
Virginia: | 308,455,135: | 203.92 |
West Virginia: | 139,622,705: | 225.75 |
North Carolina: | 156,100,202: | 111.52 |
South Carolina: | 153,560,135: | 154.24 |
Georgia: | 239,472,599: | 155.82 |
Florida: | 30,938,309: | 114.80 |
Alabama: | 122,867,228: | 97.32 |
Mississippi: | 110,628,129: | 97.76 |
Louisiana: | 100,162,439: | 170.39 |
Texas: | 320,364,515: | 201.26 |
Arkansas: | 80,409,364: | 176.71 |
Kentucky: | 350,563,971: | 212.63 |
Tennessee: | 211,778,538: | 137.30 |
Ohio: | 1,534,360,508: | 479.77 |
Indiana: | 727,815,131: | 367.89 |
Illinois: | 786,616,394: | 255.24 |
Michigan: | 517,666,359: | 316.23 |
Wisconsin: | 438,971,751: | 333.69 |
Iowa: | 398,671,251: | 245.39 |
Minnesota: | 258,028,687: | 330.48 |
Missouri: | 432,795,801: | 245.72 |
Kansas: | 160,891,689: | 161.52 |
Nebraska: | 90,585,782: | 200.23 |
Colorado: | 74,471,693: | 383.22 |
Nevada: | 29,291,459: | 470.40 |
Oregon: | 52,522,084: | 300.52 |
California: | 584,578,036: | 676.05 |
Arizona.: | 9,270,214: | 229.23 |
Dakota: | 20,321,530: | 150.33 |
Idaho: | 6,440,876: | 197.51 |
Montana: | 18,609,802: | 475.23 |
New Mexico: | 11,362,406: | 95.04 |
Utah: | 24,775,279: | 172.09 |
Washington: | 23,810,603: | 316.98 |
Wyoming: | 13,621,829: | 655.24 |
Total: | $16,902,993,543: | 337.00 |
TABLE FOR MEASURING AN ACRE.—To measure an acre in rectangular form is a simple question in arithmetic. One has only to divide the total number of square yards in an acre, 4,840, by the number of yards in the known side or breadth to find the unknown side in yards. By this process it appears that a rectangular strip of ground—
TABLE FOR MEASURING AN ACRE.—Measuring an acre in a rectangular shape is a straightforward math problem. You just need to divide the total number of square yards in an acre, which is 4,840, by the number of yards on one known side or width to calculate the unknown side in yards. This method shows that a rectangular strip of land—
5 yards wide by 968 yards long is 1
acre.
10 yards wide by 484 yards long is 1 acre.
20 yards wide by 242 yards long is 1 acre.
40 yards wide by 121 yards long is 1 acre.
80 yards wide by 60-1/2 yards long is 1 acre.
70 yards wide by 69-1/2 yards long is 1 acre.
60 yards wide by 80-3/8 yards long is 1 acre.
5 yards wide by 968 yards long is 1 acre.
10 yards wide by 484 yards long is 1 acre.
20 yards wide by 242 yards long is 1 acre.
40 yards wide by 121 yards long is 1 acre.
80 yards wide by 60.5 yards long is 1 acre.
70 yards wide by 69.5 yards long is 1 acre.
60 yards wide by 80.375 yards long is 1 acre.
THE LANGUAGE OF GEMS.—The language of the various precious stones is as follows:
THE LANGUAGE OF GEMS.—The meaning of different precious stones is as follows:
Moss Agate—Health, prosperity and long
life.
Amethyst—Prevents violent passions.
Bloodstone—Courage, wisdom and firmness in
affection.
Chrysolite—Frees from evil passions and sadness.
Emerald—Insures true love, discovers false.
Diamonds—Innocence, faith and virgin purity,
friends.
Garnet—Constancy and fidelity in every engagement.
Opal—Sharpens the sight and faith of the
possessor.
Pearl—Purity; gives clearness to physical and mental
sight.
Ruby—Corrects evils resulting from mistaken
friendship.
Sapphire—Repentance; frees from enchantment.
Sardonyx—Insures conjugal felicity.
Topaz—Fidelity and friendship; prevents bad
dreams.
Turquoise—Insures prosperity in love.
Moss Agate—Health, prosperity, and a long life.
Amethyst—Prevents intense emotions.
Bloodstone—Courage, wisdom, and loyalty in love.
Chrysolite—Releases you from negative feelings and sadness.
Emerald—Ensures true love and reveals falsehood.
Diamonds—Innocence, faith, and purity; true friends.
Garnet—Consistency and loyalty in every commitment.
Opal—Enhances perception and belief of the holder.
Pearl—Purity; brings clarity to both physical and mental vision.
Ruby—Corrects mistakes caused by misguided friendships.
Sapphire—Repentance; breaks curses.
Sardonyx—Ensures marital happiness.
Topaz—Faithfulness and friendship; wards off nightmares.
Turquoise—Guarantees success in love.
GREAT SALT LAKE AND THE DEAD SEA.—Great Salt Lake is a shallow body of water, its average depth being but a little more than three feet, while in many parts it is much less. The water is transparent, but excessively salt; it contains about 22 per cent of common salt, slightly mixed with other salts, and forming one of the purest and most concentrated brines in the world. Its specific gravity is 1.17. The water is so buoyant that a man may float in it at full length upon his back, having his head and neck, his legs to the knee, and both arms to the elbow, entirely out of water. If he assumes a sitting posture, with his arms extended, his shoulders will rise above the water. Swimming, however, is difficult as the lower limbs tend to rise above the surface, and the brine is so strong that to swallow even a very little of it will cause strangulation. The waters of the Dead Sea, on the other hand, are nearly black, and contain much sulphur and bitumen, as well as salt. It is also very deep, varying from thirteen feet near the south end of the lake to more than 1,300 feet in the northern part. Its buoyancy is quite equal to that of Great Salt Lake, for travelers say that a man can float prone upon the surface for hours without danger of sinking, and in a sitting position is held breast-high above the water.
GREAT SALT LAKE AND THE DEAD SEA.—Great Salt Lake is a shallow body of water, with an average depth of just over three feet, and in many areas, it’s even shallower. The water is clear but extremely salty; it has about 22 percent common salt, mixed with a few other salts, making it one of the purest and most concentrated brines in the world. Its specific gravity is 1.17. The water is so buoyant that a person can float on their back completely, with their head and neck, legs up to the knee, and both arms up to the elbow, all out of the water. If they sit up with their arms extended, their shoulders will be above the water. However, swimming is tricky because the lower limbs tend to float up, and the brine is so strong that swallowing even a tiny bit can cause choking. The waters of the Dead Sea, in contrast, are almost black and contain a lot of sulfur and bitumen, as well as salt. It's also very deep, ranging from thirteen feet near the south end to over 1,300 feet in the north. Its buoyancy is comparable to that of Great Salt Lake, as travelers say a person can float on their stomach for hours without sinking, and in a sitting position, they are held up to their chest above the water.
SOME FAMOUS WAR SONGS.—The slavery war developed several Union song-writers whose stirring verses have kept on singing themselves since the close of that great struggle. Two among them are best remembered nowadays, both men who wrote the words and composed the music to their own verses. Chicago lays claim to one, Dr. George F. Root, and Boston to the other, Henry C. Work. The song "Marching Through Georgia," as every one knows, was written in memory of Sherman's famous march from Atlanta to the sea, and words and music were the composition of Henry C. Work, who died not many months ago (in 1884). The first stanza is as follows:
SOME FAMOUS WAR SONGS.—The Civil War produced several Union songwriters whose powerful verses have continued to resonate since that great conflict ended. Two of them are especially remembered today, both of whom wrote the lyrics and composed the music for their own songs. Chicago is known for one, Dr. George F. Root, and Boston for the other, Henry C. Work. The song "Marching Through Georgia," as everyone knows, was written to commemorate Sherman's famous march from Atlanta to the sea, with both lyrics and music crafted by Henry C. Work, who passed away not long ago (in 1884). The first stanza is as follows:
Bring the good old bugle, boys, we'll sing
another song—
Sing it with spirit that will start the world
along—
Sing it as we used to sing it, fifty thousand strong,
While we were marching through Georgia.
Bring the old bugle, guys, let’s sing
another song—
Sing it with the energy that will get the world
moving along—
Sing it like we used to sing it, fifty thousand strong,
While we marched through Georgia.
Chorus—
Chorus—
"Hurrah! hurrah! we bring the jubilee!
Hurrah! hurrah! the flag that makes you free!"
So we sang the chorus from Atlanta to the sea,
While we were marching through Georgia.
"Hooray! hooray! we bring the celebration!
Hooray! hooray! the flag that sets you free!"
So we sang the chorus from Atlanta to the ocean,
While we were marching through Georgia.
Among the other songs of Work the following are best known: "Kingdom Coming," or "Say, Darkey, Hab You Seen de Massa?" "Babylon is Fallen," "Grafted into [pg 57] Army" and "Corporal Schnapps." This record would be incomplete were we to fail to mention some of the many ringing songs of George F. Root, songs which have made the name of Root famous in thousands upon thousands of households in the West. Some of these songs are: "Battle Cry of Freedom," "Tramp, Tramp, Tramp," "On, on, on, the Boys Came Marching," "Just Before the Battle, Mother," "Just After the Battle," "Lay Me Down and Save the Flag," "Stand Up for Uncle Sam, My Boys." The well known song, "Wrap the Flag Around Me, Boys," was composed by R. Stewart Taylor, and "When Johnny Cones Marching Home" by Louis Lambert.
Among the other songs of Work, the following are the most well-known: "Kingdom Coming," or "Say, Darkey, Have You Seen the Master?" "Babylon is Fallen," "Grafted into [pg 57] Army," and "Corporal Schnapps." This record wouldn't be complete if we didn't mention some of the many powerful songs by George F. Root, songs that have made Root's name famous in countless households in the West. Some of these songs include: "Battle Cry of Freedom," "Tramp, Tramp, Tramp," "On, On, On, the Boys Came Marching," "Just Before the Battle, Mother," "Just After the Battle," "Lay Me Down and Save the Flag," and "Stand Up for Uncle Sam, My Boys." The well-known song "Wrap the Flag Around Me, Boys" was written by R. Stewart Taylor, and "When Johnny Comes Marching Home" was composed by Louis Lambert.
THE COST OF ROYALTY IN ENGLAND.—Her Majesty:
THE COST OF ROYALTY IN ENGLAND.—Her Majesty:
Privy purse: | £60,000 |
Salaries of household: | 131,260 |
Expenses of household: | 172,500 |
Royal bounty, etc.: | 13,200 |
Unappropriated: | 8,040 |
£385,000 | |
Prince of Wales: | 40,000 |
Princess of Wales: | 10,000 |
Crown Princess of Prussia: | 8,000 |
Duke of Edinburgh: | 25,000 |
Princess Christian of Schleswig-Holstein: | 6,000 |
Princess Louise (Marchioness of Lome): | 6,000 |
Duke of Connaught: | 25,000 |
Duke of Albany: | 25,000 |
Duchess of Cambridge: | 6,000 |
Duchess of Mecklenburg-Strelitz: | 3,000 |
Duke of Cambridge: | 12,000 |
Duchess of Teck: | 5,000 |
SOME GREAT RIVERS.—From Haswell's little work for engineers and mechanics the following figures are taken, showing the lengths of the largest rivers on the various continents:
SOME GREAT RIVERS.—From Haswell's brief work for engineers and mechanics, the following figures are provided, showing the lengths of the largest rivers on different continents:
Name: | Miles. |
EUROPE. | |
Volga, Russia: | 2,500 |
Danube: | 1,800 |
Rhine: | 840 |
Vistula: | 700 |
ASIA. | |
Yeneisy and Selenga: | 3,580 |
Kiang: | 3,290 |
Hoang Ho: | 3,040 |
Amoor: | 2,500 |
Euphrates: | 1,900 |
Ganges: | 1,850 |
Tigris: | 1,160 |
AFRICA. | |
Nile: | 3,240 |
Niger: | 2,400 |
Gambia: | 1,000 |
SOUTH AMERICA. | |
Amazon and Beni: | 4,000 |
Platte: | 2,700 |
Rio Madeira: | 2,300 |
Rio Negro: | 1,650 |
Orinoco: | 1,600 |
Uruguay: | 1,100 |
Magdalena: | 900 |
NORTH AMERICA. | |
Mississippi and Missouri: | 4,300 |
Mackenzie: | 2,800 |
Rio Bravo: | 2,300 |
Arkansas: | 2,070 |
Red River: | 1,520 |
Ohio and Alleghany: | 1,480 |
St. Lawrence: | 1,450 |
The figures as to the length of the Nile are estimated. The Amazon, with its tributaries (including the Rio Negro and Madeira), drains an area of 2,330,000 square miles; the Mississippi and Missouri, 1,726,000 square miles; the Yeneisy (or Yenisei, as it is often written) drains about 1,000,000 square miles; the Volga, about 500,000. In this group of great rivers the St. Lawrence is the most remarkable. It constitutes by far the largest body of fresh water in the world. Including the lakes and streams, which it comprises in its widest acceptation, the St. Lawrence covers about 73,000 square miles; the aggregate, it is estimated, represents not less than 9,000 solid miles—a mass of water which would have taken upward of forty years to pour over Niagara at the computed rate of 1,000,000 cubic feet in a second. As the entire basin of this water system falls short of 300,000 square miles, the surface of the land is only three times that of the water.
The estimated length of the Nile is not definitive. The Amazon, including its tributaries like the Rio Negro and Madeira, drains an area of 2,330,000 square miles; the Mississippi and Missouri together cover 1,726,000 square miles; the Yenisei drains about 1,000,000 square miles; and the Volga covers around 500,000 square miles. Among these major rivers, the St. Lawrence is the most notable. It is by far the largest source of fresh water in the world. When considering the lakes and streams within its broadest definition, the St. Lawrence spans about 73,000 square miles; overall, it’s estimated to contain no less than 9,000 cubic miles of water—equivalent to a flow that would take over forty years to pour over Niagara at a rate of 1,000,000 cubic feet per second. Since the whole area of this water system is less than 300,000 square miles, the land surface is only three times that of the water.
HOW THE UNITED STATES GOT ITS LANDS.—The United States bought Louisiana, the vast region between the Mississippi River, the eastern and northern boundary of Texas (then belonging to Spain), and the dividing ridge of the Rocky Mountains, together with what is now Oregon, Washington Territory, and the western parts of Montana and Idaho, from France for $11,250,000. This was in 1803. Before the principal, interest, and claims of one sort and another assumed by the United States were settled, the total cost of this "Louisiana purchase," comprising, according to French construction and our understanding, 1,171,931 square miles, swelled to $23,500,000, or almost $25 per section—a fact not stated in cyclopedias and school histories, and therefore not generally understood. Spain still held Florida and claimed a part of what we understood to be included in the Louisiana purchase—a strip up to north latitude 31—and disputed our boundary along the south and west, and even claimed Oregon. We bought Florida and all the disputed land east of the Mississippi and her claim to Oregon, and settled our southwestern boundary dispute for the sum of $6,500,000. Texas smilingly proposed annexation to the United States, and this great government was "taken in" December 29, 1845, Texas keeping her public lands and giving us all her State debts and a three-year war (costing us $66,000,000) with Mexico, who claimed her for a runaway from Mexican jurisdiction. This was a bargain that out-yankeed the Yankees, but the South insisted on it and the North submitted. After conquering all the territory now embraced in New Mexico, a part of Colorado, Arizona, Utah, Nevada and California, we paid Mexico $25,000,000 for it—$15,000,000 for the greater part of it and $10,000,000 for another slice, known as the "Gadsden purchase." In 1867 we bought Alaska from Russia for $7,200,000. All the several amounts above named were paid long ago. As for all the rest of our landed possessions, we took them with us when we cut loose from mother Britain's apron string, but did not get a clear title until we had fought ten years for it—first in the Revolutionary War, costing us in killed 7,343 reported—besides the unreported killed—and over 15,000 wounded, and $135,193,103 in money; afterward in the War of 1812-15, costing us in killed 1,877, in wounded 3,737, in money $107,159,003. We have paid everybody but the Indians, the only real owners, and, thanks to gunpowder, sword, bayonet, bad whisky, small-pox, cholera and other weapons of civilization, there are not many of them left to complain. Besides all the beads, earrings, blankets, pots, kettles, brass buttons, etc., given them for land titles in the olden times, we paid them, or the Indian agents, in one way and another, in the ninety years from 1791 to 1881, inclusive, $193,672,697.31, to say nothing of the thousands of lives sacrificed and many millions spent in Indian wars, from the war of King Philip to the last fight with the Apaches.
HOW THE UNITED STATES GOT ITS LANDS.—The United States acquired Louisiana, the massive area between the Mississippi River, the eastern and northern borders of Texas (which was then owned by Spain), and the Rocky Mountains, along with what is now Oregon, Washington Territory, and the western parts of Montana and Idaho, from France for $11,250,000 in 1803. By the time the United States settled the principal, interest, and various claims associated with this transaction, the total cost of this "Louisiana purchase," which included, based on French interpretation and our understanding, 1,171,931 square miles, rose to $23,500,000, or nearly $25 per section—a detail often omitted from encyclopedias and school histories, which is why it's not widely recognized. Spain still owned Florida and claimed part of what we thought was included in the Louisiana purchase—a strip up to north latitude 31—and contested our boundary to the south and west, even laying claim to Oregon. We acquired Florida and all the disputed land east of the Mississippi, as well as Spain's claim to Oregon, and resolved our southwestern boundary dispute for $6,500,000. Texas cheerfully proposed joining the United States, and this vast nation was "accepted" on December 29, 1845, with Texas retaining its public lands and transferring all its state debts to us, along with a three-year war (costing us $66,000,000) with Mexico, which claimed Texas as a defector from its jurisdiction. This deal was a shrewd maneuver, but the South wanted it, and the North went along with it. After conquering all the land now in New Mexico, parts of Colorado, Arizona, Utah, Nevada, and California, we paid Mexico $25,000,000 for it—$15,000,000 for the majority and $10,000,000 for another portion called the "Gadsden purchase." In 1867, we purchased Alaska from Russia for $7,200,000. All of these amounts were paid off long ago. As for the rest of our landholdings, we took them with us when we separated from Great Britain, but we didn't secure a clear title until we fought for it for ten years—first in the Revolutionary War, which resulted in 7,343 reported deaths—along with many unrecorded casualties—and over 15,000 injuries, costing us $135,193,103; then in the War of 1812-15, which resulted in 1,877 deaths, 3,737 injuries, and a cost of $107,159,003. We've compensated everyone except the Native Americans, the true original owners, and thanks to various means, including gunpowder, swords, bayonets, bad liquor, smallpox, cholera, and other forms of "civilization," there aren't many left to voice objections. Besides all the beads, earrings, blankets, pots, kettles, brass buttons, etc., that were exchanged for land during earlier times, we paid them, or the Indian agents, through various means, a total of $193,672,697.31 over ninety years from 1791 to 1881, not counting the thousands of lives lost and the millions spent on Indian wars, from King Philip's War to the last battles with the Apaches.
ILLUSTRIOUS MEN AND WOMEN.—It is not likely that any two persons would agree as to who are entitled to the first fifty places on the roll of great men and great women. Using "great" in the sense of eminence in their professions, of great military commanders the following are among the chief: Sesostris, the Egyptian conqueror, who is represented as having subdued all Asia to the Oxus and the Ganges, Ethiopia, and a part of Europe; Cyrus the Great; Alexander the Great; Hannibal; Che-Hwanti, who reduced all the kingdoms of China and Indo-China to one empire, and constructed the Great Wall; Cæsar; Genghis Khan, the Tartar chief, who overran all Asia and a [pg 58] part of Europe; Napoleon Bonaparte; Ulysses S. Grant, and General Von Moltke. Among the most illustrious benefactors of mankind, as statesmen, lawgivers and patriots, stand Moses, David, Solon, Numa Pompilius, Zoroaster, Confucius, Justinian, Charlemagne, Cromwell, Washington and Lincoln. Eminent among the philosophers, rhetoricians and logicians stand Socrates, Plato, Aristotle, Seneca, the two Catos, and Lord Bacon; among orators, Pericles, Demosthenes, Cicero, Mirabeau, Burke, Webster and Clay; among poets, Homer, Virgil, Dante, Milton, and Shakespeare; among painters and sculptors, Phidias, Parrhasius, Zenxis, Praxiteles, Scopas, Michael Angelo, Raphael and Rubens; among philanthropists, John Howard; among inventors, Archimedes, Watt, Fulton, Arkwright, Whitney and Morse; among astronomers, Copernicus, Galileo, Tycho Brahe, Newton, La Place and the elder Herschel. Here are sixty names of distinguished men, and yet the great religious leaders, excepting Moses and Zoroaster, have not been named. Among these stand Siddhartha or Buddha, Mahomet, Martin Luther, John Knox and John Wesley. Then the great explorers and geographers of the world have not been noticed, among whom Herodotus, Strabo, Pliny, Vasco de Gama, Columbus and Humboldt barely lead the van.
ILLUSTRIOUS MEN AND WOMEN.—It’s unlikely that anyone would agree on who deserves the top fifty spots on the list of great men and women. Using "great" to mean notable in their fields, here are some of the leaders: Sesostris, the Egyptian conqueror, who is said to have conquered all of Asia up to the Oxus and the Ganges, Ethiopia, and part of Europe; Cyrus the Great; Alexander the Great; Hannibal; Che-Hwanti, who unified all the kingdoms of China and Indo-China into one empire and built the Great Wall; Cæsar; Genghis Khan, the Tartar leader who overran all of Asia and a [pg 58] part of Europe; Napoleon Bonaparte; Ulysses S. Grant; and General Von Moltke. Among the most notable human benefactors, as statesmen, lawgivers, and patriots, are Moses, David, Solon, Numa Pompilius, Zoroaster, Confucius, Justinian, Charlemagne, Cromwell, Washington, and Lincoln. Prominent among philosophers, rhetoricians, and logicians are Socrates, Plato, Aristotle, Seneca, the two Catos, and Lord Bacon; among orators, Pericles, Demosthenes, Cicero, Mirabeau, Burke, Webster, and Clay; among poets, Homer, Virgil, Dante, Milton, and Shakespeare; among painters and sculptors, Phidias, Parrhasius, Zenxis, Praxiteles, Scopas, Michelangelo, Raphael, and Rubens; among philanthropists, John Howard; among inventors, Archimedes, Watt, Fulton, Arkwright, Whitney, and Morse; among astronomers, Copernicus, Galileo, Tycho Brahe, Newton, La Place, and the elder Herschel. Here’s a list of sixty distinguished names, yet the great religious leaders, aside from Moses and Zoroaster, haven’t been included. Among them are Siddhartha or Buddha, Mahomet, Martin Luther, John Knox, and John Wesley. Additionally, the great explorers and geographers of the world haven’t been mentioned, with figures like Herodotus, Strabo, Pliny, Vasco de Gama, Columbus, and Humboldt barely leading the charge.
Of eminent women there are Seling, wife of the Emperor Hwang-ti, B. C. 2637, who taught her people the art of silk-raising and weaving; Semiramis, the Assyrian Queen; Deborah, the heroic warrior prophetess of the Israelites; Queen Esther, who, with the counsel of her cousin, Mordecai, not only saved the Jews from extermination, but lifted them from a condition of slavery into prosperity and power; Dido, the founder of Carthage; Sappho, the eminent Grecian poetess; Hypatia, the eloquent philosopher; Mary, the mother of Christ; Zenobia, Queen of Palmyra; the mother of St. Augustine; Elizabeth of Hungary; Queen Elizabeth of England; Queen Isabella of Spain; the Empress Maria Theresa; Margaret the Great of Denmark; Catherine the Great of Russia, Queen Victoria; Florence Nightingale; Mme. de Stael: Mrs. Fry, the philanthropist; among authoresses, Mrs. Hemans, Mrs. Sigourney, Mrs. Browning, "George Sand," "George Eliot," and Mrs. Stowe; and among artists, Rosa Bonheur, and our own Harriet Hosmer.
Of prominent women, there are Seling, the wife of Emperor Hwang-ti, B.C. 2637, who taught her people the art of silk production and weaving; Semiramis, the Assyrian Queen; Deborah, the brave warrior prophetess of the Israelites; Queen Esther, who, with the help of her cousin Mordecai, not only saved the Jews from extermination but also lifted them from slavery into prosperity and power; Dido, the founder of Carthage; Sappho, the renowned Greek poetess; Hypatia, the articulate philosopher; Mary, the mother of Christ; Zenobia, Queen of Palmyra; the mother of St. Augustine; Elizabeth of Hungary; Queen Elizabeth of England; Queen Isabella of Spain; Empress Maria Theresa; Margaret the Great of Denmark; Catherine the Great of Russia; Queen Victoria; Florence Nightingale; Mme. de Stael; Mrs. Fry, the philanthropist; among female authors, Mrs. Hemans, Mrs. Sigourney, Mrs. Browning, "George Sand," "George Eliot," and Mrs. Stowe; and among artists, Rosa Bonheur, and our own Harriet Hosmer.
THE SUEZ CANAL.—The Suez Canal was begun in 1,858 and was formally opened in November, 1869. Its cost, including harbors, is estimated at $100,000,000. Its length is 100 miles, 75 of which were excavated; its width is generally 325 feet at the surface, and 75 feet at the bottom, and its depth 26 feet. The workmen employed were chiefly natives, and many were drafted by the Khedive. The number of laborers is estimated at 30,000. The British government virtually controls the canal as it owns most of the stock.
THE SUEZ CANAL.—Construction of the Suez Canal started in 1858 and it officially opened in November 1869. The total cost, including the harbors, is estimated to be $100 million. The canal is 100 miles long, with 75 miles excavated, a width of about 325 feet at the surface, and 75 feet at the bottom, with a depth of 26 feet. The workforce mainly consisted of locals, many of whom were recruited by the Khedive. The estimated number of laborers was around 30,000. The British government essentially controls the canal since it owns most of the shares.
SENDING VESSELS OVER NIAGARA FALLS.—There have been three such instances. The first was in 1827. Some men got an old ship—the Michigan—which had been used on lake Erie, and had been pronounced unseaworthy. For mere wantonness they put aboard a bear, a fox, a buffalo, a dog and some geese and sent it over the cataract. The bear jumped from the vessel before it reached the rapids, swam toward the shore, and was rescued by some humane persons. The geese went over the falls, and came to the shore below alive, and, therefore, became objects of great interest, and were sold at high prices to visitors at the Falls. The dog, fox, and buffalo were not heard of or seen again. Another condemned vessel, the Detroit, that had belonged to Commodore Perry's victorious fleet, was started over the cataract in the winter of 1841, but grounded about midway in the rapids, and lay there till knocked to pieces by the ice. A somewhat more picturesque instance was the sending over the Canada side of a ship on fire. This occurred in 1837. The vessel was the Caroline, which had been run in the interest of the insurgents in the Canadian rebellion. It was captured by Colonel McNabb, an officer of the Canada militia, and by his orders it was set on fire then cut loose from its moorings. All in flames, it went glaring and hissing down the rapids and over the precipice, and smothered its ruddy blaze in the boiling chasm below. Thia was witnessed by large crowds on both sides of the falls, and was described as a most magnificent sight. Of course there was no one on board the vessel.
SENDING VESSELS OVER NIAGARA FALLS.—There have been three such instances. The first happened in 1827. A group of men took an old ship—the Michigan—previously used on Lake Erie, which had been declared unseaworthy. For sheer mischief, they loaded it with a bear, a fox, a buffalo, a dog, and some geese, and sent it over the falls. The bear jumped from the ship before reaching the rapids, swam to shore, and was rescued by some kind-hearted people. The geese went over the falls and made it to the shore below alive, becoming a major attraction and were sold for high prices to visitors at the Falls. The dog, fox, and buffalo were never seen or heard from again. Another doomed vessel, the Detroit, which had belonged to Commodore Perry's victorious fleet, was sent over the falls in the winter of 1841 but got stuck midway in the rapids and remained there until it was smashed to pieces by the ice. A more dramatic incident was when a burning ship was sent over from the Canadian side. This took place in 1837. The vessel, called the Caroline, had been used to support the insurgents in the Canadian rebellion. It was captured by Colonel McNabb, a Canadian militia officer, who ordered it to be set on fire and released from its moorings. Engulfed in flames, it rushed down the rapids and over the edge, extinguishing its fiery glow in the tumultuous waters below. This was seen by large crowds on both sides of the falls and was described as an incredible sight. Of course, there was no one aboard the vessel.
OLD TIME WAGES IN ENGLAND.—The following rates of daily wages "determined" by the Justices of Somerset, in 1685, answer this question very fairly. Somerset; being one of the average shires of England. The orthography is conformed to original record:
OLD TIME WAGES IN ENGLAND.—The following daily wage rates "decided" by the Justices of Somerset in 1685 provide a solid answer to this question. Somerset, being one of the typical counties of England. The spelling matches the original record:
s. | d. | |
---|---|---|
Mowers per diem, findeing themselves | 1 | 2 |
Mowers at meate and drinke | 0 | 7 |
Men makeing hay per diem, findeing themselves | 0 | 10 |
Men at meate and drinke | 0 | 6 |
Women makeing hay | 0 | 7 |
Women at meate and drinke | 0 | 4 |
Men reapeing corne per diem, findeing themselves | 1 | 2 |
Men reapinge corne at meate and drinke | 0 | 8 |
Moweing an acre of grasse, findeing themselves | 1 | 2 |
Moweing an acre of grasse to hay | 1 | 6 |
Moweing an acre of barley | 1 | 1 |
Reapeinge and bindeinge an acre of wheate | 3 | 0 |
Cuttinge and bindeinge an acre of beanes and hookinge | 2 | 0 |
The shilling is about 24 cents and the penny 2 cents.
The shilling is about 24 cents and the penny is 2 cents.
DECLARATION OF INDEPENDENCE SIGNERS.—The following is the list of names appended to that famous document, with the colony which each represented in Congress:
DECLARATION OF INDEPENDENCE SIGNERS.—Here’s the list of names attached to that famous document, along with the colony each represented in Congress:
New Hampshire—Josiah Bartlett; William Whipple, Matthew Thornton.
New Hampshire—Josiah Bartlett; William Whipple, Matthew Thornton.
Massachusetts—John Hancock, John Adams, Samuel Adams, Robert Treat Paine.
Massachusetts—John Hancock, John Adams, Samuel Adams, Robert Treat Paine.
Rhode Island—Elbridge Gerry, Stephen Hopkins, William Ellery.
Rhode Island—Elbridge Gerry, Stephen Hopkins, William Ellery.
Connecticut—Roger Sherman, Samuel Huntington, William Williams, Oliver Wolcott.
Connecticut—Roger Sherman, Samuel Huntington, William Williams, Oliver Wolcott.
New York—William Floyd, Philip Livingston, Francis Lewis, Lewis Morris.
New York—William Floyd, Philip Livingston, Francis Lewis, Lewis Morris.
New Jersey—Richard Hockton, John Witherspoon, Francis Hopkinson, John Hart, Abraham Clark.
New Jersey—Richard Hockton, John Witherspoon, Francis Hopkinson, John Hart, Abraham Clark.
Pennsylvania—Robert Morris, Benjamin Rush, Benjamin Franklin, John Morton, George Clymer, James Smith, George Taylor, James Wilson, George Ross.
Pennsylvania—Robert Morris, Benjamin Rush, Benjamin Franklin, John Morton, George Clymer, James Smith, George Taylor, James Wilson, George Ross.
Delaware—Caesar Rodney, George Reed, Thomas McKean.
Delaware—Caesar Rodney, George Reed, Thomas McKean.
Maryland—Samuel Chase, Thomas Stone, William Paca, Charles Carroll, of Carrollton.
Maryland—Samuel Chase, Thomas Stone, William Paca, Charles Carroll, of Carrollton.
Virginia—George Wythe, Richard Henry Lee, Thomas Jefferson, Benjamin Harrison, Thomas Nelson, Jr., Francis Lightfoot Lee, Carter Braxton.
Virginia—George Wythe, Richard Henry Lee, Thomas Jefferson, Benjamin Harrison, Thomas Nelson, Jr., Francis Lightfoot Lee, Carter Braxton.
North Carolina—William Hooper, Joseph Hewes, John Penn.
North Carolina—William Hooper, Joseph Hewes, John Penn.
South Carolina—Edward Rutledge, Thomas Heyward, Jr., Thomas Lynch, Jr., Arthur Middleton.
South Carolina—Edward Rutledge, Thomas Heyward, Jr., Thomas Lynch, Jr., Arthur Middleton.
Georgia—Button Gwinntet, Lyman Hall, George Walton.
Georgia—Button Gwinnett, Lyman Hall, George Walton.
LIFE OF ETHAN ALLEN.—Colonel Ethan Allan was captured in an attack upon Montreal, September 25, 1775. He was sent as prisoner to Great Britain, ostensibly for trial, but in a few months was sent back to America, and [pg 59] in prison ships and jails at Halifax and New York till May 3, 1778, when he was exchanged. During most of his captivity he was treated as a felon and kept heavily ironed, but during 1777 was allowed restricted liberty on parole. After his exchange he again offered his services to the patriot army, but because of trouble in Vermont was put in command of the militia in that State. The British authorities were at that time making especial efforts to secure the allegiance of the Vermonters, and it was owing to Allen's skillful negotiations that the question was kept open until the theater of war was changed, thus keeping the colony on the American side, but avoiding the attacks from the British that would certainly have followed an open avowal of their political preferences. Allen died at Burlington, Vt., February 13, 1789.
LIFE OF ETHAN ALLEN.—Colonel Ethan Allen was captured during an attack on Montreal on September 25, 1775. He was sent to Great Britain as a prisoner, supposedly for trial, but a few months later he was sent back to America and [pg 59] held in prison ships and jails in Halifax and New York until May 3, 1778, when he was exchanged. Throughout most of his captivity, he was treated like a criminal and heavily shackled, but in 1777, he was granted limited freedom on parole. After his exchange, he offered his services to the patriot army again, but due to conflicts in Vermont, he was given command of the militia in that state. At that time, the British authorities were making special efforts to win over the Vermonters, and it was due to Allen's skillful negotiations that the issue remained unresolved until the focus of the war shifted, keeping the colony aligned with America while avoiding the British attacks that would have certainly followed a clear expression of their political preferences. Allen died in Burlington, Vermont, on February 13, 1789.
BURIAL CUSTOMS.—Among the early Christians the dead were buried with the face upward and the feet toward the east, in token of the resurrection at the coming again of the Sun of Righteousness. It cannot be said, however, that the custom was first used by the Christians. It was in practice among early pagan nations also, and is regarded as a survival of the ideas of the fire-worshipers. The sun, which was the impersonation of deity to many primitive races, had his home in their mythology in the east, and out of respect for him the dead were placed facing this quarter, among certain tribes always in a sitting posture. It may also be remarked that among other races the position was reversed, the dead body being placed with its feet toward the west, because the region of sunset was the home of the departed spirits.
BURIAL CUSTOMS.—In the early Christian tradition, the dead were buried face up with their feet pointing east, symbolizing the resurrection at the return of the Sun of Righteousness. However, it's important to note that this practice wasn't exclusive to Christians; it also existed among early pagan cultures and is seen as a continuation of fire-worshiper beliefs. The sun, which represented divinity for many early societies, was viewed in their mythology as rising in the east, and out of respect, the dead were positioned to face this direction, with some tribes even placing them in a sitting posture. Additionally, other cultures often reversed this position, laying the deceased with their feet pointing west, as this was considered the dwelling place of the spirits of the departed.
THE SURRENDER OF LEE TO GRANT.—The surrender of General Lee was made at the house of a farmer named McLean, in Appomattox village, that house having been selected by General Lee himself at General Grant's request for the interview. General Grant went thither, and was met by General Lee on the threshold. The two went into the parlor of the house, a small room, containing little furnishing but a table and several chairs. About twenty Union officers besides General Grant were present, among them the members of the General's staff. The only Confederate officer with General Lee was Colonel Marshall, who acted as his secretary. General Lee, as well as his aid, was in full uniform, and wore a burnished sword which was given him by the State of Virginia; General Grant was in plain uniform, without a sword. After a brief conversation, relative to the meeting of the two generals while soldiers in Mexico, General Lee adverted at once to the object of the interview by asking on what terms the surrender of his army would be received. General Grant replied that officers and men must become prisoners of war, giving up of course all munitions, weapons and supplies, but that a parole would be accepted. General Lee then requested that the terms should be put in writing, that he might sign them. General Badeau says that while General Grant was writing the conditions of surrender he chanced to look up and his eye caught the glitter of General Lee's sword, and that this sight induced him to insert the provision that the "officers should be allowed to retain their side-arms, horses and personal property." This historian thinks that General Lee fully expected to give up his sword, and that General Grant omitted this from the terms of surrender out of consideration for the feelings of a soldier. Badeau says that General Lee was evidently much touched by the clemency of his adversary in this regard. The Confederate chief now wrote his acceptance of the terms offered and signed them. lie further requested that the cavalry and artillery soldiers might be allowed to retain their horses as well as the officers, to which General Grant consented, and asked that a supply train left at Danville might be allowed to pass on, as his soldiers were without food. The reply of General Grant to this was an order that 25,000 rations should be immediately issued from the commissariat of the National army to the Army of Northern Virginia. The formal papers were now drawn up and signed, and the interview which ended one of the greatest wars of modern times was over.
THE SURRENDER OF LEE TO GRANT.—General Lee surrendered at the home of a farmer named McLean in Appomattox village, a location chosen by Lee himself at General Grant's request for their meeting. General Grant arrived there, and General Lee met him at the door. The two went into the small parlor of the house, which had minimal furnishings—just a table and a few chairs. About twenty Union officers, along with General Grant, were present, including members of his staff. The only Confederate officer with General Lee was Colonel Marshall, who served as his secretary. Both General Lee and his aide were in full uniform, with Lee wearing a polished sword given to him by the State of Virginia; General Grant wore a simple uniform and did not have a sword. After a brief conversation about their experiences as soldiers in Mexico, General Lee immediately got to the point of the meeting by asking what terms would be offered for the surrender of his army. General Grant replied that the officers and men would need to surrender as prisoners of war, giving up all munitions, weapons, and supplies, but that a parole would be accepted. General Lee then requested that the terms be put in writing so he could sign them. Historian General Badeau notes that while General Grant was writing the terms, he looked up and noticed the gleam of General Lee's sword, which prompted him to include a provision allowing "officers to retain their side-arms, horses, and personal property." Badeau believes General Lee expected to surrender his sword and that Grant omitted this term out of respect for the sentiments of a soldier. Badeau also mentions that General Lee was clearly moved by his opponent's kindness in this matter. The Confederate leader then wrote his acceptance of the offered terms and signed them. He also requested that the cavalry and artillery soldiers be allowed to keep their horses, along with the officers, a request General Grant agreed to. Lee further asked that a supply train left in Danville be allowed to pass, as his soldiers were without food. Grant responded by ordering that 25,000 rations be immediately issued from the supply of the National army to the Army of Northern Virginia. The formal documents were now finalized and signed, marking the end of an interview that concluded one of the greatest wars of modern times.
COLORED POPULATION AT EACH CENSUS.—The following will show the white and colored population of the United States, from 1790 to 1880, inclusive:
COLORED POPULATION AT EACH CENSUS.—The following shows the white and colored population of the United States, from 1790 to 1880, inclusive:
—— Colored —— | |||
---|---|---|---|
Year | White. | Free. | Slaves. |
1790 | 3,172,006 | 59,527 | 697,681 |
1800 | 4,306,446 | 108,435 | 893,002 |
1810 | 5,862,073 | 186,446 | 1,191,362 |
1820 | 7,862,166 | 223,634 | 1,538,022 |
1830 | 10,538,378 | 319,599 | 2,009,043 |
1840 | 14,195,805 | 386,293 | 2,487,355 |
1850 | 19,553,068 | 434,495 | 3,204,313 |
1860 | 26,922,537 | 488,070 | 3,953,760 |
1870 | 33,589,377 | 4,880,009 | None. |
1880 | 43,402,970 | 6,580,973 | None. |
ARCTIC EXPLORATIONS.—From 1496 to 1857 there were 134 voyages and land journeys undertaken by governments and explorers of Europe and America to investigate the unknown region around the North Pole. Of these, sixty-three went to the northwest, twenty-nine via Behring Straits, and the rest to the northeast or due north. Since 1857 there have been the notable expeditions of Dr. Hayes, of Captain Hall, those of Nordenskjold, and others sent by Germany, Russia and Denmark; three voyages made by James Lament, of the Royal Geographical Society, England, at his own expense; the expeditions of Sir George Nares, of Leigh Smith, and that of the ill-fated Jeannette; the search expeditions of the Tigress, the Juniata, and those sent to rescue Lieutenant Greely; further, all the expeditions fitted out under the auspices of the Polar Commission—in which the Greely expedition was included—and a number of minor voyages, making a sum total of some sixty exploring journeys in these twenty-seven years.
ARCTIC EXPLORATIONS.—From 1496 to 1857, there were 134 voyages and land journeys organized by governments and explorers from Europe and America to explore the unknown areas around the North Pole. Of these, sixty-three headed northwest, twenty-nine went through the Bering Straits, and the rest traveled northeast or directly north. Since 1857, there have been significant expeditions led by Dr. Hayes, Captain Hall, Nordenskjold, and others sent by Germany, Russia, and Denmark; three voyages made by James Lament of the Royal Geographical Society in England, funded by himself; expeditions by Sir George Nares, Leigh Smith, and the ill-fated Jeannette; search missions for Lieutenant Greely, involving the Tigress and Juniata; additionally, all the expeditions organized under the Polar Commission—which included the Greely expedition—and several smaller journeys, totaling around sixty exploring trips over these twenty-seven years.
THE BATTLE OF WATERLOO.—The battle of Waterloo was fought June 18, 1815, between the allied British, Netherland and German troops under Wellington and the French under Napoleon. On June 16 Napoleon had attacked the Prussians under Blucher at Ligny and forced them to retreat toward Wavre, and Marshal Noy at the same time attacked the British and Dutch forces at Quatre Bras, but was forced to retire after an engagement of five hours. Napoleon's object, however, which was to prevent a union of the Prussians with Wellington's main army, was partially gained. The latter commander, having learned the next morning of Blucher's repulse, moved on to Waterloo expecting that the Prussian commander, according to previous arrangement, would join him there as speedily as possible. On June 17 Napoleon also moved toward Waterloo with the main body of his army, having directed Marshal Grouchy with 34,000 men and ninety-six guns to pursue Blucher's command toward Wavre. Both armies bivouacked on the field of Waterloo, and the next morning Napoleon, confident that Grouchy would prevent the arrival of the Prussians, delayed attack until the ground should become dry, a heavy shower having fallen on the day previous. The forces under Wellington occupied a semi-circular ridge a mile and a half in length, and the French were on an opposite ridge, the two being separated by a valley about 500 yards wide. The plan of Napoleon was to turn the allied left, force it back upon center, and gain possession of the enemy's line of retreat. To draw off Wellington's attention to his right, French troops were sent about 11 o'clock to attack the chateau of Houguemont, which the English had fortified. After a [pg 60] more than two hours this was still in the possession of its defenders. About 1 o'clock a Prussian corps under Bulow was seen approaching on the French right, and Napoleon, finding it necessary to send 10,000 men to check their advance, was obliged to change the plan of battle. He therefore ordered a fierce attack upon the allied center. Wellington massed his troops there, and the battle was obstinately maintained for five hours, with varying success to the participants, both commanders hourly expecting re-enforcements. Wellington was waiting for Blucher and Napoleon for Grouchy. The French at last were gaining ground; the allied troops in the center were wavering under Ney's impetuous onslaughts, General Durutte had forced back the left, and Bulow's troops on the right had been forced to yield the position they had taken. Now, however, there were rumors that Blucher's army was approaching and the allies again rallied. At 7 o'clock Napoleon, despairing of the approach of Grouchy, determined to decide the day by a charge of the Old Guard, which had been held in reserve. At this stage the advance of Prussian horse on the allied left forced back General Durutte's troops, and the Old Guard formed in squares to cover this retreat. Ney's division surrounded, made a gallant struggle—their brave leader still unwounded, though five horses had been shot under him, heading them on foot, sword in hand—but were forced to give way. The Old Guard held their ground against overwhelming numbers. Finally, when five squares were broken, the Emperor gave the order to "fall back." The cry "The Guard is repulsed" spread consternation through the French army and threatened to turn retreat into precipitate flight. Napoleon, seeing this, reformed the Guard in order to give a rallying point for the fugitives. Failing in this, he declared that he would die within the square, but Marshal Soult hurried him away. The heroic band, surrounded, was bidden to surrender. "The Old Guard dies, but never surrenders" is the reply popularly attributed to General Cambronne, and with the cry of "Vive l'Empereur!" the remnant of the Guard made a last charge upon the enemy and perished almost to a man. The forces of Blucher being now upon the field, the rout of the French was complete, and the Prussians pursued the fleeing troops, capturing guns and men. There is no doubt that the failure of Grouchy to come upon the field caused Napoleon to lose his last great battle. It was subsequently asserted that this marshal was bribed, but there seems to be no real foundation for so base a charge. The trouble was that he had been ordered by Napoleon to follow the Prussians toward Wavre and thought it necessary to follow the strict letter of his instructions. Before he reached the village the main body of the Prussian force was on its way to Waterloo, but one division had been left there to occupy his attention. Engaged in skirmishing with this, he paid no attention to the advice of his subordinate generals who, hearing the terrible cannonading at Waterloo, besought him to go to the aid of the army there. Napoleon believing that he was either holding back Blucher's forces or was hotly pursuing them, did not recall him to the main army, and the decisive battle was lost. Grouchy was summoned before a council of war, but the court declared itself incompetent to decide his case, and nothing further came of it.
THE BATTLE OF WATERLOO.—The battle of Waterloo was fought on June 18, 1815, between the allied British, Dutch, and German troops under Wellington and the French under Napoleon. On June 16, Napoleon attacked the Prussians under Blucher at Ligny, forcing them to retreat toward Wavre, while Marshal Noy simultaneously attacked the British and Dutch forces at Quatre Bras but was compelled to withdraw after five hours of fighting. Napoleon's goal was to prevent the Prussians from joining Wellington's main army, which he partially achieved. The next morning, Wellington learned about Blucher's defeat and moved to Waterloo, anticipating that Blucher would join him there as planned. On June 17, Napoleon also advanced toward Waterloo with his main army, directing Marshal Grouchy with 34,000 troops and ninety-six guns to follow Blucher's command toward Wavre. Both armies set up camp on the field of Waterloo, and the next morning, confident that Grouchy would keep the Prussians from arriving, Napoleon delayed the attack until the ground dried out after a heavy rain the day before. Wellington's forces occupied a semi-circular ridge about a mile and a half long, while the French were on the opposite ridge, separated by a valley approximately 500 yards wide. Napoleon's strategy was to flank the allied left, push it back on the center, and capture the enemy's retreat route. To distract Wellington's attention, French troops were sent around 11 o'clock to attack the fortified chateau of Houguemont, held by the British. After a [pg 60] more than two hours, it remained under the control of its defenders. Around 1 o'clock, a Prussian corps under Bulow was spotted approaching on the French right, leading Napoleon to send 10,000 men to halt their advance, forcing him to alter his battle plan. He then ordered a fierce assault on the allied center. Wellington concentrated his troops there, and the battle raged fiercely for five hours, with both sides experiencing fluctuating success, as both commanders awaited reinforcements. Wellington was waiting for Blucher, while Napoleon was waiting for Grouchy. The French were gaining ground; the allied troops in the center were faltering under Ney's aggressive attacks, General Durutte had pushed back the left flank, and Bulow's troops on the right had lost their position. However, rumors of Blucher's army approaching rallied the allies again. At 7 o'clock, realizing that Grouchy was not coming, Napoleon decided to clinch the battle with a charge by the Old Guard, which had been held in reserve. At this point, the advance of Prussian cavalry on the allied left pushed back General Durutte's troops, and the Old Guard formed squares to cover the retreat. Ney's division, surrounded, made a brave effort to fight back—their determined leader, still uninjured despite five horses being shot under him, led them on foot with sword in hand—but they were ultimately forced to retreat. The Old Guard held their position against overwhelming odds. Finally, after breaking five squares, the Emperor ordered them to "fall back." The cry "The Guard is repulsed" spread panic throughout the French army, threatening to turn an organized retreat into a chaotic flight. Seeing this, Napoleon reformed the Guard to provide a rallying point for the fleeing soldiers. When that failed, he declared he would die within the square, but Marshal Soult quickly got him away. The heroic group, surrounded, was ordered to surrender. "The Old Guard dies, but never surrenders" is the response famously attributed to General Cambronne, and with the shout of "Vive l'Empereur!" the remnants of the Guard charged the enemy one last time, almost all perishing. With Blucher's forces now on the field, the French were completely routed, and the Prussians chased the fleeing troops, capturing guns and soldiers. There’s no doubt that Grouchy's failure to arrive on the battlefield led to Napoleon losing his last major battle. It was later claimed that this marshal had been bribed, but there's no real evidence to support such a baseless accusation. The issue was that he had been ordered by Napoleon to follow the Prussians toward Wavre and believed it was essential to strictly follow those instructions. Before he reached the village, the majority of the Prussian force was already heading to Waterloo, but one division remained to keep him occupied. While engaged in skirmishes with this division, he ignored the advice of his subordinate generals, who urged him to assist the army fighting at Waterloo. Napoleon, thinking Grouchy was either holding back Blucher’s forces or pursuing them vigorously, didn’t recall him to the main army, and the decisive battle was lost. Grouchy was called before a council of war, but the court found itself unable to rule on his case, and nothing further came of it.
OUR NATIONAL CEMETERIES.—National Cemeteries for soldiers and sailors may be said to have originated in 1850, the army appropriation bill of that year appropriating money for a cemetery near the City of Mexico, for the interment of the remains of soldiers who fell in the Mexican War. The remains of Federal soldiers and sailors who fell in the war for the Union have been buried in seventy-eight cemeteries exclusive of those interred elsewhere, a far greater number.
OUR NATIONAL CEMETERIES.—National Cemeteries for soldiers and sailors can be traced back to 1850, when that year's army appropriation bill allocated funds for a cemetery near Mexico City to bury the remains of soldiers who died in the Mexican War. The remains of Federal soldiers and sailors who lost their lives in the Civil War have been laid to rest in seventy-eight cemeteries, not counting those buried elsewhere, which is a significantly larger number.
In the subjoined list are given the names and locations of the National Cemeteries with the number therein buried, known and unknown. We have no means of knowing what cemeteries also contain the bodies of Southern soldiers:
In the list below, you'll find the names and locations of the National Cemeteries along with the number of known and unknown burials there. We don't have any way of knowing which cemeteries also hold the remains of Southern soldiers:
Known | Unknown | |
---|---|---|
Cypress Hill, N. Y. | 3,675 | 70 |
Woodlawn, Elmira, N. Y. | 3,096 | —— |
Beverly, N. J. | 142 | 7 |
Finn's Point, N.J. | —— | 2,644 |
Gettysburg, Pa. | 1,967 | 1,608 |
Philadelphia, Pa. | 1,880 | 28 |
Annapolis, Md. | 2,289 | 197 |
Antietam, Md. | 2,853 | 1,811 |
London Park, Baltimore, Md. | 1,627 | 168 |
Laurel, Baltimore, Md. | 232 | 6 |
Soldiers' Home, D. C. | 5,313 | 288 |
Battle, D. C. | 13 | —— |
Grafton, W. Va. | 634 | 620 |
Arlington, Va. | 11,911 | 4,349 |
Alexandria, Va. | 3,434 | 124 |
Ball's Bluff, Va. | 1 | 24 |
Cold Harbor, Va. | 672 | 1,281 |
City Point, Va. | 3,779 | 1,374 |
Culpepper, Va. | 454 | 910 |
Danville, Va. | 1,171 | 155 |
Fredericksburg, Va. | 2,487 | 12,770 |
Fort Harrison, Va. | 239 | 575 |
Glendale, Va. | 233 | 961 |
Hampton, Va. | 4,808 | 494 |
Poplar Grove, Va. | 2,197 | 3,993 |
Richmond, Va. | 841 | 5,700 |
Seven Pines, Va. | 150 | 1,208 |
Staunton, Va. | 233 | 520 |
Winchester, Va. | 2,094 | 2,301 |
Yorktown, Va. | 748 | 1,434 |
Newbern, N. C. | 2,174 | 1,077 |
Raleigh, N. C. | 625 | 553 |
Salisbury, N. C. | 94 | 12,032 |
Wilmington, N. C. | 710 | 1,398 |
Beaufort, S. C. | 4,748 | 4,493 |
Florence, S. C. | 199 | 2,799 |
Andersonville, Ga. | 12,878 | 959 |
Marietta, Ga. | 7,182 | 2,963 |
Barrancas, Fla. | 791 | 657 |
Mobile, Ala. | 751 | 112 |
Corinth, Miss. | 1,788 | 3,920 |
Natchez, Miss. | 308 | 2,780 |
Vicksburg, Miss. | 3,896 | 12,704 |
Alexandria, La. | 534 | 772 |
Baton Rouge, La. | 2,468 | 495 |
Chalmette, La. | 6,833 | 5,075 |
Port Hudson, La. | 590 | 3,218 |
Brownsville, Texas | 1,409 | 1,379 |
San Antonio, Texas | 307 | 167 |
Fayetteville, Ark. | 431 | 781 |
Fort Smith, Ark. | 706 | 1,152 |
Little Rock, Ark. | 3,260 | 2,337 |
Chattanooga, Tenn. | 7,993 | 4,903 |
Fort Donelson, Tenn. | 158 | 511 |
Knoxville, Tenn. | 2,089 | 1,040 |
Memphis, Tenn. | 5,150 | 8,817 |
Nashville, Tenn. | 11,824 | 4,692 |
Pittsburg Landing, Tenn. | 1,229 | 2,361 |
Stone River, Tenn. | 3,820 | 2,314 |
Camp Nelson, Ky. | 2,477 | 1,165 |
Cave Hill, Louisville, Ky. | 3,342 | 583 |
Danville, Ky. | 346 | 12 |
Lebanon, Ky. | 591 | 277 |
Lexington, Ky. | 824 | 105 |
Logan's, Ky. | 345 | 366 |
Crown Hill, Indianapolis, Ind. | 686 | 36 |
New Albany, Ind. | 2,138 | 676 |
Camp Butler, Ill. | 1,007 | 355 |
Mound City, Ill. | 2,505 | 2,721 |
Rock Island, Ill. | 280 | 9 |
Jefferson Barracks, Mo. | 8,569 | 2,906 |
Jefferson City, Mo. | 348 | 412 |
Springfield, Mo. | 845 | 713 |
Fort Leavenworth, Kas. | 821 | 913 |
Fort Scott, Kas. | 388 | 161 |
Keokuk, Iowa | 610 | 21 |
Fort Gibson, I. T. | 212 | 2,212 |
Fort McPherson, Neb. | 149 | 291 |
City of Mexico, Mexico | 254 | 750 |
THE CATACOMBS OF PARIS.—The so-called catacombs of Paris were never catacombs in the ancient sense of the word, and were not devoted to purposes of sepulture until 1784. In that year the Council of State issued a decree for clearing the Cemetery of the Innocents, and for removing its contents, as well as those of other graveyards, into the quarries which had existed from the earlier times under the city of Paris and completely undermined the southern part of the city. Engineers and workmen were sent to examine the quarries and to prop up their roofs lest the weight of buildings above should break them in. April 7, 1786, the consecration of the catacombs was performed with great solemnity, and the work of removal from the cemeteries was immediately begun. This work was all performed by night; the bones were brought in funeral cars, covered with a pall, and followed by priests chanting the service of the dead, and when they reached the catacombs the bones were shot down the shaft. As the cemeteries were cleared by order of the government, their contents were removed to this place of general deposit, and these catacombs further served as convenient receptacles for those who perished in the revolution. At first the bones were heaped up without any kind of order except that those from each cemetery were kept separate, but in 1810 a regular system of arranging them was commenced, and the skulls and bones were built up along the wall. From the main entrance to the catacombs, which is near the barriers d'Enfer, a flight of ninety steps descends, at whose foot galleries are seen branching in various directions. Some yards distant is a vestibule of octagonal form, which opens into a long gallery lined with bones from floor to roof. The arm, leg and thigh bones are in front, closely and regularly piled, and their uniformity is relieved by three rows of skulls at equal distances. Behind these are thrown the smaller bones. This gallery conducts to several rooms resembling chapels, lined with bones variously arranged. One is called the "Tomb of the Revolution." another the "Tomb of Victims," the latter containing the relics of those who perished in the early period of the revolution and in the "Massacre of September." It is estimated that the remains of 3,000,000 human beings lie in this receptacle. Admission to these catacombs has for years been strictly forbidden on account of the unsafe condition of the roof. They are said to comprise an extent of about 3,250,000 square yards.
THE CATACOMBS OF PARIS.—The so-called catacombs of Paris were never actual catacombs in the ancient sense and weren't used for burial until 1784. That year, the Council of State issued a decree to clear the Cemetery of the Innocents and move its contents, along with those of other graveyards, into the quarries that had existed underneath the city of Paris, which completely underpinned the southern part of the city. Engineers and workers were sent to inspect the quarries and support their roofs to prevent the weight of the buildings above from causing them to collapse. On April 7, 1786, the catacombs were consecrated with great solemnity, and the process of transferring remains from the cemeteries began immediately. This work was done at night; the bones were transported in funeral carts, covered with a pall, and followed by priests chanting the funeral service. Upon reaching the catacombs, the bones were dropped down the shaft. As the cemeteries were cleared by government order, their contents were moved to this general repository, and the catacombs also served as a convenient resting place for those who died during the revolution. Initially, the bones were piled without any specific order, aside from keeping those from each cemetery separate, but in 1810, a systematic method of organization began, with skulls and bones stacked against the walls. From the main entrance to the catacombs, located near the barriers d'Enfer, a flight of ninety steps descends, where galleries branch off in various directions. A short distance away is an octagonal vestibule that leads to a long gallery lined with bones from floor to ceiling. The arm, leg, and thigh bones are stacked in the front, closely and neatly arranged, with three rows of skulls spaced evenly among them. Smaller bones are thrown behind these. This gallery leads to several rooms resembling chapels, with bones arranged in various ways. One is called the "Tomb of the Revolution," and another is the "Tomb of Victims," the latter containing the remains of those who died in the early period of the revolution and in the "Massacre of September." It is estimated that the remains of 3,000,000 people are held in this repository. For years, admission to these catacombs has been strictly prohibited due to the unsafe condition of the roof. They are said to cover an area of about 3,250,000 square yards.
HISTORY OF THE TELEPHONE.—The principle of the telephone, that sounds could be conveyed to a distance by a distended wire, was demonstrated by Robert Hook in 1667, but no practical application was made of the discovery until 1821, when Professor Wheatstone exhibited his "Enchanted Lyre," in which the sounds of a music-box were conveyed from a cellar to upper rooms. The first true discoverer of the speaking telephone, however, was Johaun Philipp Reis, a German scientist and professor in the institute at Friedrichsdorf. April 25, 1861, Reis exhibited his telephone at Frankfort. This contained all the essential features of the modern telephone, but as its commercial value was not at all comprehended, little attention was paid to it. Reis, after trying in vain to arouse the interest of scientists in his discovery, died in 1874, without having reaped any advantage from it, and there is no doubt that his death was hastened by the distress of mind caused by his continual rebuffs. Meanwhile, the idea was being worked into more practical shape by other persons, Professor Elisha Gray and Professor A.G. Bell, and later by Edison. There is little doubt that Professor Gray's successful experiments considerably antedated those of the others, but Professor Bell was the first to perfect his patent. February 12, 1877, Bell's articulating telephone was tested by experiments at Boston and Salem, Mass., and was found to convey sounds distinctly from one place to the other, a distance of eighteen miles. This telephone was exhibited widely in this country and in Europe during that year, and telephone companies were established to bring it into general use. Edison's carbon "loud-speaking" telephone was brought out in 1878. It is not worth while to go into details of the suits on the subject of priority of invention. The examiner of patents at Washington, July 21, 1883, decided that Professor Bell was the first inventor, because he was the first to complete his invention and secure a full patent. Since 1878 there have been many improvements in the different parts of the telephone, rendering it now nearly perfect in its working.
HISTORY OF THE TELEPHONE.—The concept of the telephone, that sounds could travel over distance through a stretched wire, was demonstrated by Robert Hook in 1667, but it wasn't practically applied until 1821, when Professor Wheatstone showcased his "Enchanted Lyre," which transmitted music-box sounds from a basement to upper floors. The real pioneer of the speaking telephone was Johann Philipp Reis, a German scientist and professor at the institute in Friedrichsdorf. On April 25, 1861, Reis demonstrated his telephone in Frankfort. It included all the key features of the modern telephone, but its commercial potential wasn't recognized, so it received little attention. After struggling to gain interest from the scientific community, Reis died in 1874 without enjoying any benefits from his invention, and it's clear that his death was hastened by the mental distress from his ongoing setbacks. Meanwhile, others like Professor Elisha Gray, Professor A.G. Bell, and later Edison were developing the idea into a more practical form. There’s little doubt that Professor Gray's successful experiments occurred well before those of the others, but Professor Bell was the first to finalize his patent. On February 12, 1877, Bell's articulating telephone was tested in Boston and Salem, Massachusetts, and it successfully transmitted sounds clearly over a distance of eighteen miles. This telephone was widely displayed across the U.S. and Europe that year, leading to the creation of telephone companies to promote its general use. Edison's carbon "loud-speaking" telephone was introduced in 1878. It’s unnecessary to delve into the details of the invention priority lawsuits. The patent examiner in Washington, on July 21, 1883, ruled that Professor Bell was the original inventor, as he was the first to complete his invention and obtain a full patent. Since 1878, numerous enhancements to various telephone components have made it nearly perfect in its functionality.
SECESSION AND READMISSION OF REBEL STATES.—
SECESSION AND READMISSION OF REBEL STATES.—
Seceded. | Readmitted. | |
---|---|---|
South Carolina | Dec. 20,1860 | June 11, 1868. |
Mississippi | Jan. 9, 1861 | Feb. 3, 1870. |
Alabama | Jan. 11, 1861 | June 11, 1868. |
Florida | Jan. 11, 1861 | June 11, 1868. |
Georgia | Jan. 19, 1861 | April 20, 1870. |
Louisiana | Jan. 26, 1861 | June 11, 1868. |
Texas | Feb. 1, 1861 | Mar. 15, 1870. |
Virginia | April 16, 1861 | Jan. 15, 1870. |
Arkansas | May 6, 1861 | June 20, 1868. |
North Carolina | May 21, 1861 | June 11, 1868. |
Tennessee | June 24, 1861 | July, 1866. |
THE EARTHQUAKE OF 1811-12.—The earthquake shocks felt on the shores of the Lower Mississippi in the years 1811-12 are recorded as among the most remarkable phenomena of their kind. Similar instances where earth disturbances have prevailed, severely and continuously, far from the vicinity of a volcano, are very rare indeed. In this instance, over an extent of country stretching for 300 miles southward from the mouth of the Ohio river, the ground rose and sank in great undulations, and lakes were formed and again drained. The shocks were attended by loud explosions, great fissures—generally traveling from northeast to southwest, and sometimes more than half a mile in length—were opened in the earth, and from these openings mud and water were thrown often to the tops of the highest trees. Islands in the Mississippi were sunk, the current of the river was driven back by the rising of its bed, and overflowed the adjacent lands. More than half of New Madrid county was permanently submerged. The inhabitants noticed that these earth movements were sometimes vertical and sometimes horizontal, the former being by far the most serious in their effects. These disturbances ceased March 26, 1812, simultaneously with the great earthquake which destroyed the city of Caracas, South America.
THE EARTHQUAKE OF 1811-12.—The earthquake shocks experienced along the Lower Mississippi in the years 1811-12 are noted as some of the most extraordinary events of their kind. Cases of significant earth disturbances occurring far from any volcano are quite rare. In this situation, over an area spanning 300 miles south from the mouth of the Ohio River, the ground undulated dramatically, creating and then draining lakes. The shocks were accompanied by loud explosions, and massive fissures—often stretching over half a mile and generally running from northeast to southwest—split the ground open, ejecting mud and water high into the air, sometimes reaching the tops of the tallest trees. Islands in the Mississippi sank, the river's flow was reversed by the rising riverbed, flooding the surrounding lands. More than half of New Madrid County was permanently underwater. The residents noted that these earth movements occurred both vertically and horizontally, with vertical movements causing far more severe effects. These disturbances ended on March 26, 1812, at the same time as the major earthquake that devastated the city of Caracas, South America.
THE DARK DAYS IN NEW ENGLAND.—On May 19, 1780, there was a remarkable darkening of the sky and atmosphere over a large part of New England, which caused [pg 62] much alarm among those who witnessed it. The darkness began between ten and eleven o'clock on the day named, and continued in some places through the entire day, and was followed by an unusually intense degree of blackness during the ensuing night. This phenomenon extended from the northeastern part of New England westward as far as Albany, and southward to the coast of New Jersey. The most intense and prolonged darkness, however, was confined to Massachusetts, especially to the eastern half of the State. It came up from the southwest, and overhung the country like a pall. It was necessary to light candles in all the houses, and thousands of good people, believing that the end of all things terrestrial had come, betook themselves to religious devotions. One incident of the occasion has been woven into verse with excellent effect by the poet Whittier. The Connecticut Legislature was in session on that day, and as the darkness came on and grew more and more dense, the members became terrified, and thought that the day of judgment had come; so a motion was made to adjourn. At this, a Mr. Davenport arose and said: "Mr. Speaker, it is either the day of judgment, or it is not. If it is not, there is no need of adjourning. If it is, I desire to be found doing my duty. I move that candles be brought and that we proceed to business." Mr. Davenport's suggestion was taken, candles were brought in, and business went on as usual. As to the explanation of this phenomenon, scientists have been much puzzled. It was plain from the falling of the barometer that the air was surcharged with heavy vapor. The darkness then, it might be said, was only the result of a dense fog, but the question of the cause of so remarkable a fog was still unanswered. Omitting this unascertained primary cause, then, Professor Williams, of Harvard College, who subsequently made a thorough investigation of the matter, gave it as his opinion that this unprecedented quantity of vapor had gathered in the air in layers so as to cut off the rays of light, by repeated refraction, in a remarkable degree. He thought that the specific gravity of this vapor must have been the same as that of the air, which caused it to be held so long in suspension in the atmosphere. In this case the extent of the darkness would coincide with the area of the vapor, and it would continue until a change in the gravity of the air caused the vapors to ascend or descend. In some places when the darkness cleared it was as if the vapor was lifted and borne away by the wind like a dark pall, and in others, after a period of intense darkness the atmosphere gradually lightened again. In our day, a phenomenon of this kind would be thoroughly investigated to its most remote possible cause; but then owing to the sparse settlement of the country and the difficulties of travel, the investigation of distant causes could not be made. Large fires may have prevailed that spring in the forests of Western New York and Pennsylvania—a region then an absolute wilderness—the smoke of which was borne through the upper regions of the atmosphere, to fall when it came to a locality of less buoyant air, down to the lower strata. We say these fires may have recently preceded this day, and served as its sufficient cause, but we have only presumptive evidence that they did occur. Had Professor Williams entertained a supposition of the previous existence of such fires, he had then no means of verifying it, and long before the advent of railroads and telegraphs, or even of stage lines, the scientific theories of the dark day had passed from the general memory.
THE DARK DAYS IN NEW ENGLAND.—On May 19, 1780, there was an unusual darkening of the sky and atmosphere over much of New England that caused a lot of concern among those who saw it. The darkness started between ten and eleven o'clock that day and lasted in some areas all day long, followed by an extremely intense darkness that continued into the night. This phenomenon stretched from the northeastern part of New England all the way west to Albany and south to the New Jersey coast. However, the most intense and extended darkness was mostly in Massachusetts, particularly in the eastern half of the state. It rolled in from the southwest and hung over the region like a shroud. People needed to light candles in their homes, and many good folks, fearing that the end of the world had come, turned to prayer. One notable incident from that day was captured in verse by the poet Whittier. The Connecticut Legislature was in session, and as the darkness thickened, the members became frightened and thought the day of judgment had arrived; thus, a motion was made to adjourn. In response, a Mr. Davenport stood up and said, "Mr. Speaker, it is either the day of judgment or it isn’t. If it isn’t, then there’s no need to adjourn. If it is, I want to be found doing my duty. I propose we bring in candles and continue with our work." Mr. Davenport's suggestion was accepted, candles were brought in, and everything carried on as usual. Regarding the explanation for this phenomenon, scientists were quite puzzled. The falling barometer indicated that the air was filled with heavy vapor. So, it could be said that the darkness was simply the result of a dense fog, but the reason behind such a remarkable fog remained unknown. Leaving aside the unidentified primary cause, Professor Williams from Harvard College, who later investigated the issue thoroughly, suggested that the extraordinary amount of vapor had formed in layers that partially blocked the light through repeated refraction. He believed that the specific gravity of this vapor was similar to that of the air, which kept it suspended in the atmosphere for a long time. In that case, the extent of the darkness would correspond with the area of the vapor and would last until a change in air gravity caused the vapor to rise or fall. In some areas, when the darkness lifted, it was as if the vapor had been blown away by the wind like a dark shroud, while in others, after a period of intense darkness, the atmosphere gradually brightened again. Nowadays, such an event would be thoroughly investigated to find the most distant possible cause; but at that time, due to the sparse population and travel difficulties, investigating distant causes was not feasible. There may have been significant fires that spring in the forests of Western New York and Pennsylvania—a region that was entirely wilderness at the time—whose smoke was carried through the upper atmosphere and would fall when it reached a place with less buoyant air
A SHORT HISTORY OF THE LIBERTY BELL.—In 1751 the Pennsylvania Assembly authorized a committee to procure a bell for their State House. November 1st of that year an order was sent to London for "a good bell of about 2,000 pounds weight." To this order were added the following directions: "Let the bell be cast by the best workmen and examined carefully before it is shipped, with the following words well shaped in large letters around it, viz.: 'By order of the Assembly of the Province of Pennsylvania, for the State House, in the city of Philadelphia, 1752.' And underneath, 'Proclaim Liberty Through All the Land Unto All the Inhabitants Thereof.—Levit. xxv. 10.'" In due time, in the following year, the bell reached Philadelphia, but when it was hung, early in 1753, as it was being first rung to test the sound, it cracked without any apparent reason, and it was necessary to have it recast. It was at first thought to be necessary to send it back to England for the purpose, but some "ingenious workmen" in Philadelphia wished to do the casting and were allowed to do so. In the first week of June, 1753, the bell was again hung in the belfry of the State House. On July 4, 1776, it was known throughout the city that the final decision on the question of declaring the colonies independent of Great Britain was to be made by the Continental Congress, in session at the State House. Accordingly the old bellman had been stationed in the belfry on that morning, with orders to ring the bell when a boy waiting at the door of the State House below should signal to him that the bill for independence had been passed. Hour after hour the old man stood at his post. At last, at 2 o'clock, when he had about concluded that the question would not be decided on that day at least, the watchman heard a shout from below, and looking down saw the boy at the door clapping his hands and calling at the top of his voice: "Ring! ring!" And he did ring, the story goes, for two whole hours, being so filled with excitement and enthusiasm that he could not stop. When the British threatened Philadelphia, in 1777, the precious bell was taken down and removed to the town of Bethlehem for safety. In 1778 it was returned to the State House and a new steeple built for it. Several years after it cracked, for some unknown reason, under a stroke of the clapper, and its tone was thus destroyed. An attempt was made to restore its tone by sawing the crack wider, but without success. This bell was sent to New Orleans during the winter to be exhibited in the World's Fair there. The Pullman Company gave one of their handsomest cars for the transit. It was in the charge of three custodians appointed by the Mayor of Philadelphia, who did not leave it night or day, and guarded it as fully as possible against accident. A pilot engine preceded the train carrying the bell over the entire route. It left Philadelphia Jan. 24, 1885, and returned in June.
A SHORT HISTORY OF THE LIBERTY BELL.—In 1751, the Pennsylvania Assembly set up a committee to get a bell for their State House. On November 1st of that year, they placed an order in London for "a good bell weighing about 2,000 pounds." The order included these instructions: "Have the bell cast by the best craftsmen and inspected thoroughly before shipping, with the following words clearly shaped in large letters around it: 'By order of the Assembly of the Province of Pennsylvania, for the State House, in the city of Philadelphia, 1752.' And underneath, 'Proclaim Liberty Through All the Land Unto All the Inhabitants Thereof.—Levit. xxv. 10.'" Eventually, the bell arrived in Philadelphia the following year, but when it was hung in early 1753, it cracked as it was rung for the first time, for no apparent reason, and needed to be recast. At first, it was thought it had to be sent back to England, but some "skilled craftsmen" in Philadelphia wanted to take on the casting themselves, and were allowed to do so. In the first week of June 1753, the bell was hung again in the belfry of the State House. On July 4, 1776, the entire city knew that the Continental Congress was about to make a decision on declaring the colonies independent from Great Britain, right there in the State House. The old bell ringer had been stationed in the belfry that morning, with instructions to ring the bell when a boy waiting at the State House door signaled him that the independence bill had passed. Hour after hour, the old man stood at his post. Finally, at 2 o'clock, just as he was beginning to think the decision wouldn’t happen that day, he heard a shout from below, and looking down he saw the boy at the door clapping his hands and yelling at the top of his lungs: "Ring! ring!" And he did ring, as the story goes, for two full hours, caught up in excitement and enthusiasm that he couldn't stop. When the British threatened Philadelphia in 1777, the valuable bell was taken down and moved to the town of Bethlehem for safety. In 1778 it was brought back to the State House, and a new steeple was built for it. Several years later, it cracked again, for some unknown reason, when struck by the clapper, ruining its tone. An attempt to fix the tone by widening the crack with a saw was unsuccessful. This bell was sent to New Orleans during the winter to be displayed at the World's Fair there. The Pullman Company provided one of their finest cars for the trip. It was watched over by three custodians appointed by the Mayor of Philadelphia, who never left it unattended, guarding it as best they could against any accidents. A pilot engine led the train carrying the bell throughout the whole journey. It left Philadelphia on January 24, 1885, and returned in June.
THE ANTARCTIC POLAR REGIONS.—The climate of the southern polar regions is much more severe than that at the north pole, the icefields extending in degrees nearer the equator from the south than from the north. Within the arctic circle there are tribes of men living on the borders of the icy ocean on both the east and west hemispheres, but within the antarctic all is one dreary, uninhabitable waste. In the extreme north the reindeer and the musk-ox are found in numbers, but not a single land quadruped exists beyond 50 degrees of southern latitude. Flowers are seen in summer by the arctic navigator as far as 78 degrees north, but no plant of any description, not even a moss or a lichen, has been observed beyond Cockburn Island, in 64 degrees 12 minutes south latitude. In Spitzbergen, 79 degrees north, vegetation ascends the mountain slopes to a height of 3,000 feet, but on every land within or near the antarctic circle the snow-line descends to the water's edge. The highest latitude ever reached at the south is 78 degrees 10 minutes, while in the north navigators have penetrated to 84 degrees. The reason for this remarkable difference is the predominance of [pg 63] large tracts of land in the northern regions, while in the south is a vast expanse of ocean. In the north continental masses form an almost continuous belt around the icy sea, while in the southern hemisphere the continents taper down into a broad extent of frigid waters. In the north the plains of Siberia and of the Hudson's Bay territories, warmed by the sunbeams of summer, become at that season centers of radiating heat, while the antarctic lands, of small extent, isolated in the midst of a polar ocean and chilled by cold sea winds, act at every season as refrigerators of the atmosphere. Further in the north the cold currents of the polar sea, having but two openings of any estent through which they can convey drift ice, have their chilly influence confined to comparatively narrow limits, but the cold currents of the antarctic seas have scope to branch out freely on all sides and carry their ice even into temperate waters. Finally, at the northern hemisphere, the Gulf Stream conveys warmth even to the shores of Spitzbergen and Nova Zembla, while on the opposite regions of the globe no traces of warm currents have been observed beyond 55 degrees of south latitude.
THE ANTARCTIC POLAR REGIONS.—The climate of the southern polar regions is much harsher than that at the North Pole, with icefields extending farther north from the south than from the north. Within the Arctic Circle, there are tribes of people living along the icy ocean in both the eastern and western hemispheres, but in the Antarctic, it's all a bleak, uninhabitable wasteland. In the extreme north, reindeer and musk-oxen are found in large numbers, but there are no land mammals at all beyond 50 degrees south latitude. Flowers can be seen in summer by Arctic navigators as far as 78 degrees north, but no plant, not even moss or lichen, has been spotted beyond Cockburn Island, at 64 degrees 12 minutes south latitude. In Spitzbergen, 79 degrees north, vegetation climbs the mountains up to 3,000 feet, but on all land within or near the Antarctic Circle, the snow line drops to the water's edge. The highest latitude ever reached in the south is 78 degrees 10 minutes, while navigators have made it to 84 degrees in the north. The reason for this significant difference is the vast expanses of land in the northern regions, while the south is primarily ocean. In the north, continental landmasses create an almost continuous belt around the icy sea, whereas in the southern hemisphere, the continents taper into a wide stretch of frigid waters. In the north, the plains of Siberia and the Hudson Bay area, warmed by summer sunlight, become centers of radiating heat, while the Antarctic lands, which are small and isolated in the middle of a polar ocean and chilled by cold sea winds, act as refrigerators for the atmosphere all year round. Further north, the cold currents of the polar sea have only two significant openings to convey drift ice, keeping their chill contained to relatively narrow areas, but the cold currents of the Antarctic seas can spread out freely in all directions and carry their ice even into temperate waters. Finally, in the northern hemisphere, the Gulf Stream brings warmth to the shores of Spitzbergen and Nova Zembla, while in the opposite regions of the globe, no warm currents have been found beyond 55 degrees south latitude.
THE LANGUAGE USED BY CHRIST.—The language used by Christ was the Aramaic, the dialect of Northern Syria. The Israelites were much in contact with Aramæan populations, and some words from that tongue became incorporated into the Hebrew at a very early date. At the time of Hezekiah, Aramaic had become the official language of both Judea and Assyria: that is, the language spoken at the courts. After the fall of Samaria the Hebrew inhabitants of Northern Israel were largely carried into captivity, and their place was taken by colonists from Syria, who probably spoke Aramaic as their mother tongue. The fall of the Jewish Kingdom hastened the decay of Hebrew as a spoken language—not that the captives forgot their own language, as is generally assumed, but after the return to Judea the Jews found themselves, a people few in number, among a large number of surrounding populations using the Aramaic tongue. When the latest books of the Old Testament were written, Hebrew, though still the language of literature, had been supplanted by Aramaic as the language of common life. From that time on the former tongue was the exclusive property of scholars, and has no history save that of a merely literary language.
THE LANGUAGE USED BY CHRIST.—The language spoken by Christ was Aramaic, a dialect from Northern Syria. The Israelites frequently interacted with Aramaic-speaking populations, and some words from that language were adopted into Hebrew quite early on. By the time of Hezekiah, Aramaic had become the official language of both Judea and Assyria, meaning it was the language used in royal courts. After the fall of Samaria, many Hebrew speakers from Northern Israel were taken captive, and their place was filled by colonists from Syria, who likely spoke Aramaic as their first language. The collapse of the Jewish Kingdom sped up the decline of Hebrew as a spoken language—not because the captives forgot their own tongue, as is often believed, but because when they returned to Judea, they found themselves a small community surrounded by many others who spoke Aramaic. By the time the last books of the Old Testament were written, Hebrew, although still the language of literature, had been replaced by Aramaic in everyday life. From that point onward, Hebrew became the sole domain of scholars and only had a literary history.
HOW ANCIENT TEMPLES AND PYRAMIDS WERE BUILT.—This is beyond modern conjecture, so imperfect is our understanding of the extent of the mechanical knowledge of the ancients. Their appliances are believed to have been of the simplest order, and their implements exceedingly crude, and yet they were able to convey these enormous blocks of stones for vast distances, over routes most difficult, and having accomplished this, to raise them to great height, and fit them in place without the aid of either cement or mortar to cover up the errors of the stonecutter. How all this was done is one of the enigmas of modern science. It has been generally believed that inclined planes of earth were used to enable the workmen to raise the huge stones to their places, the earth being cleared away afterward. But it is possible that the ancients had a more extended knowledge of mechanical powers than we usually give them credit for, and that they made use of machinery very like that employed by moderns for lifting great weights. Large cavities are found in some of the stones in the pyramids, which may have been worn by the foot of a derrick turning in them. That there were enormous numbers of men employed in the building of these ancient structures is well known; these results of their great aggregated strength we see, but they left no record of the means by which this strength was focused and brought most effectually to bear on their mighty tasks.
HOW ANCIENT TEMPLES AND PYRAMIDS WERE BUILT.—This is beyond modern guesswork, as our understanding of the extent of the mechanical knowledge of the ancients is so limited. Their tools are thought to have been very basic, and their equipment incredibly crude, yet they managed to transport these massive stone blocks over long distances, along very challenging routes. After accomplishing this, they were able to raise them to great heights and fit them together without using any cement or mortar to hide the mistakes of the stonecutter. How all this was done remains one of the mysteries of modern science. It has generally been believed that they used inclined earth ramps to help the workers raise the heavy stones into place, which were cleared away afterward. However, it’s possible that the ancients had a greater understanding of mechanical power than we usually assume and that they utilized machinery similar to what we use today for lifting heavy loads. Large indentations can be found in some of the stones in the pyramids, which may have been formed by the foot of a lifting device turning in them. It's well known that a vast number of people were involved in building these ancient structures; we can see the impressive results of their collective strength, but they left no record of how this strength was focused and effectively applied to their monumental tasks.
THE FIRST ATLANTIC CABLE.—As early as 1842 Professor Morse declared a submarine cable connection between America and Europe to be among the possibilities, but no attempt toward this great achievement was made until 1854, when Cyrus Field established a company, which secured the right of landing cables in Newfoundland for fifty years. In 1858 soundings between Ireland and Newfoundland were completed, showing a maximum depth of 4,400 meters. Having succeeded in laying a cable between Nova Scotia and Newfoundland, Mr. Field secured the co-operation of English capitalists in his enterprise. The laying of the cable was begun August 7, 1857, from the port of Valencia, Ireland, but on the third day it broke, and the expedition had to return. Early in the following year another attempt was made. The cable was laid from both ends at the same time, was joined in mid-ocean, but in lowering it was broken. Again, in the same year, the attempt was made, and this time connection was successfully made. The first message over the line was sent August 7, 1858. The insulation of this cable, however, was defective, and by September 4th had quite failed. Some time was now spent in experiments, conducted by scientists, to secure a more perfect cable. A new company was formed, and in 1865 the work again began. The Great Eastern was employed to lay the cable, but when it was partly laid serious defects in the line were discovered and in repairing these it broke. The apparatus for recovering the wire proving insufficient the vessel returned to England. A new company, called the Anglo-American, was formed in 1865, and again the Great Eastern was equipped for the enterprise. The plan of the new expedition was not only to lay a new cable, but also to take up the end of the old one and join it to a new piece, thus obtaining a second telegraph line. The vessel sailed from Valencia July 13, 1866, and July 27 the cable was completely laid to Heart's Content, Newfoundland, and a message announcing the fact sent over the wire to Lord Stanley. Queen Victoria sent a message of congratulation to President Buchanan on the 28th. September 2d the lost cable of 1865 was recovered and its laying completed at Newfoundland September 8, 1866.
THE FIRST ATLANTIC CABLE.—As early as 1842, Professor Morse suggested that a submarine cable connection between America and Europe could be possible, but no efforts were made towards this monumental achievement until 1854. That year, Cyrus Field founded a company that obtained the rights to lay cables in Newfoundland for fifty years. Soundings between Ireland and Newfoundland were completed in 1858, revealing a maximum depth of 4,400 meters. After successfully laying a cable between Nova Scotia and Newfoundland, Mr. Field enlisted the support of British investors for his project. Cable laying began on August 7, 1857, from the port of Valencia, Ireland, but it broke on the third day, forcing the expedition to return. Early the following year, another attempt was made. The cable was laid from both ends simultaneously and was joined in mid-ocean, but it broke while being lowered. Again, later that same year, another attempt was made, and this time a connection was successfully established. The first message sent over the line was on August 7, 1858. However, the insulation of this cable was faulty, and by September 4th, it had failed completely. Scientists spent some time experimenting to create a more reliable cable. A new company was formed, and in 1865, work began again. The Great Eastern was used to lay the cable, but once it was partially laid, serious defects were found in the line, and it broke while attempting repairs. The equipment for recovering the wire was inadequate, so the vessel returned to England. In 1865, a new company called the Anglo-American was established, and again the Great Eastern was outfitted for the task. The plan for this new expedition was to not only lay a new cable but also to retrieve the end of the old one and connect it to a new piece, effectively creating a second telegraph line. The vessel set sail from Valencia on July 13, 1866, and by July 27, the cable was fully laid to Heart's Content, Newfoundland, with a message confirming this sent over the wire to Lord Stanley. On the 28th, Queen Victoria sent a congratulatory message to President Buchanan. On September 2nd, the lost cable from 1865 was recovered, and its installation was completed in Newfoundland on September 8, 1866.
ENGRAVING ON EGGS.—The art of engraving on eggs is very puzzling to the uninitiated, but in reality it is very simple. It merely consists in writing upon the egg-shell with wax or varnish, or simply with tallow, and then immersing the egg in some weak acid, such, for example, as vinegar, dilute hydrochloric acid, or etching liquor. Wherever the varnish or wax has not protected the shell, the lime of the latter is decomposed and dissolved in the acid, and the writing or drawing remains in relief. In connection with this art a curious incident is told in history. In the month of August, 1808, at the time of the Spanish war, there was found in a church in Lisbon an egg, on which was plainly foretold the utter destruction of the French, who then had control of the city. The story of the wonderful prophecy spread through the town, causing the greatest excitement among the superstitious populace, and a general uprising was expected. This, however, the French commander cleverly thwarted by causing a counter-prophecy, directly denying the first, to be engrossed on several hundred eggs, which were then distributed in various parts of the city. The astonished Portuguese did not know what to think of this new phenomenon, but its "numerousness," if we may so call it, caused it to altogether outweigh the influence of the first prediction, and there were no further symptoms of revolt against the French.
ENGRAVING ON EGGS.—The art of engraving on eggs is quite confusing for those unfamiliar with it, but it's actually pretty simple. It just involves writing on the eggshell using wax, varnish, or even just tallow, and then dipping the egg in a weak acid, such as vinegar, diluted hydrochloric acid, or etching solution. Wherever the varnish or wax hasn’t protected the shell, the lime in the shell breaks down and dissolves in the acid, leaving the writing or drawing raised. A curious story related to this art comes from history. In August 1808, during the Spanish war, an egg was found in a church in Lisbon that clearly predicted the complete destruction of the French, who were then in control of the city. The tale of this amazing prophecy spread throughout the town, creating a huge stir among the superstitious locals, and there were expectations of a general uprising. However, the French commander cleverly countered this by having a contradicting prophecy written on several hundred eggs, which were then distributed around the city. The astonished Portuguese didn’t know what to make of this new phenomenon, but its sheer volume, if we can call it that, completely outweighed the impact of the first prediction, and there were no further signs of rebellion against the French.
CAYENNE PEPPER.—The name of the plant genus from which cayenne pepper is obtained is capsicum, a name also given to the product of the plant. This genus belongs to [pg 64] the solanaceæ, or night shade family, and has no relation to the family piperaceæ, which produces the shrub yielding black pepper. The plant which yields cayenne pepper is identical with the common red pepper of our gardens. It is an annual, a native of tropical countries, where it thrives luxuriantly even in the dryest soils, but it is also cultivated in other parts of the world. It grows to the height of two or three feet, and bears a fruit in the shape of a conical pod or seed-vessel, which is green when immature, but bright scarlet or orange when ripe. This pod, with its seeds, has a very pungent taste, and is used when green for pickling, and when ripe and dried is ground to powder to make cayenne pepper, or is used for medicine. This powder has a strongly stimulating effect, and is believed to aid digestion. It is also employed externally to excite the action of the skin.
CAYENNE PEPPER.—The name of the plant genus from which cayenne pepper comes is capsicum, which is also the name given to the product itself. This genus is part of the [pg 64] solanaceae, or nightshade family, and is not related to the piperaceae family that produces the shrub that yields black pepper. The plant that produces cayenne pepper is the same as the common red pepper found in gardens. It’s an annual plant native to tropical countries, where it grows abundantly even in the driest soils, but it can also be cultivated in other regions. It typically reaches a height of two to three feet and bears fruit in the form of a conical pod or seed vessel, which is green when not fully ripe but turns bright scarlet or orange when it is. This pod, along with its seeds, has a very strong taste and is used for pickling when green, and when ripe and dried, it is ground into powder to make cayenne pepper or used for medicinal purposes. This powder has a strong stimulating effect and is believed to aid in digestion. It is also used externally to stimulate the skin's activity.
THE BIG TREES OF CALIFORNIA.—There are several groves of Big Trees in California, the most famous of which are the Calaveras grove and the Mariposa grove. The Calaveras grove occupies what may be described as a band or belt 3,200 feet long and 700 in width. It is between two slopes, in a depression in the mountains, and has a stream winding through it, which runs dry in the summer time. In this grove the Big Trees number ninety-three, besides a great many smaller ones, which would be considered very large if it were not for the presence of these monarchs of the forest. Several of the Big Trees have fallen since the grove was discovered, one has been cut down, and one had the bark stripped from it to the height 116 feet from the ground. The highest now standing is the "Keystone State," 325 feet high and 45 feet in circumference; and the largest and finest is the "Empire State." There are four trees over 300 feet in height, and 40 to 61 feet in circumference. The tree which was cut down occupied five men twenty-two days, which would be at the rate of one man 110 days, or nearly four months' work, not counting Sundays. Pump augers were used for boring through the giant. After the trunk was severed from the stump it required five men with immense wedges for three days to topple it over. The bark was eighteen inches thick. The tree would have yielded more than 1,000 cords of four-foot wood and 100 cords of bark, or more than 1,100 cords in all. On the stump of the tree was built a house, thirty feet in diameter, which the Rev. A.H. Tevis, an observant traveler, says contains room enough in square feet, if it were the right shape, for a parlor 12x10 feet, a dining-room 10x12, a kitchen 10x12, two bed-rooms 10 feet square each, a pantry 4x8, two clothes-presses 1-1/2 feet deep and 4 feet wide, and still have a little to spare! The Mariposa grove is part of a grant made by Congress to be set apart for public use, resort and recreation forever. The area of the grant is two miles square and comprises two distinct groves about half a mile apart. The upper grove contains 365 trees, of which 154 are over fifteen feet in diameter, besides a great number of smaller ones. The average height of the Mariposa trees is less than that of the Calaveras, the highest Mariposa tree being 272 feet; but the average size of the Mariposa is greater than that of Calaveras. The "Grizzly Giant," in the lower grove, is 94 feet in circumference and 31 feet in diameter; it has been decreased by burning. Indeed, the forests at times present a somewhat unattractive appearance, as, in the past, the Indians, to help them in their hunting, burned off the chaparral and rubbish, and thus disfigured many of these splendid trees by burning off nearly all the bark. The first branch of the "Grizzly Giant" is nearly two hundred feet from the ground and is six feet in diameter. The remains of a tree, now prostrate, indicate that it had reached a diameter of about forty feet and a height of 400 feet; the trunk is hollow and will admit of the passage of three horsemen riding abreast. There are about 125 trees of over forty feet in circumference. Besides these two main groves there are the Tolumne grove, with thirty big trees; the Fresno grove, with over eight hundred spread over an area of two and a half miles long and one to two broad; and the Stanislaus grove, the Calaveras group, with from 700 to 800. There should be named in this connection the petrified forest near Calitoga, which contains portions of nearly one hundred distinct trees of great size, scattered over a tract of three or four miles in extent: the largest of this forest is eleven feet in diameter at the base and sixty feet long. It is conjectured that these prostrate giants were silicified by the eruption of the neighboring Mount St. Helena, which discharged hot alkaline waters containing silica in solution. This petrified forest is considered one of the great natural wonders of California.
THE BIG TREES OF CALIFORNIA.—There are several groves of Big Trees in California, the most famous being the Calaveras grove and the Mariposa grove. The Calaveras grove spans a band or belt 3,200 feet long and 700 feet wide. It’s situated between two slopes in a valley in the mountains, with a stream running through it that dries up in the summer. In this grove, there are ninety-three Big Trees along with many smaller ones that would be considered very large if not for the presence of these forest giants. Several Big Trees have fallen since the grove was discovered; one has been cut down, and one had its bark stripped up to 116 feet high. The tallest still standing is the "Keystone State," which stands 325 feet tall and has a circumference of 45 feet; the largest and most impressive is the "Empire State." There are four trees over 300 feet tall and 40 to 61 feet around. The tree that was cut down took five men twenty-two days to fell, which would be the equivalent of one person working for 110 days, or nearly four months, not including Sundays. Pump augers were used to bore through the giant tree. After the trunk was cut from the stump, it took five men with massive wedges three days to knock it over. The bark was eighteen inches thick. The tree would have produced over 1,000 cords of four-foot wood and 100 cords of bark, totaling more than 1,100 cords. On the stump of this tree, a house was built that is thirty feet in diameter, which the Rev. A.H. Tevis, a keen traveler, says has enough room in square feet, if it were the right shape, for a parlor 12x10 feet, a dining room 10x12 feet, a kitchen 10x12 feet, two bedrooms of 10 feet each, a pantry 4x8 feet, two clothes presses 1-1/2 feet deep and 4 feet wide, and still have a bit of space left! The Mariposa grove is part of a grant made by Congress to be set aside for public use, recreation, and enjoyment forever. The area of the grant is two miles square, encompassing two distinct groves about half a mile apart. The upper grove has 365 trees, of which 154 are over fifteen feet in diameter, in addition to many smaller ones. The average height of the Mariposa trees is lower than that of the Calaveras, with the tallest Mariposa tree reaching 272 feet; however, the average size of the Mariposa trees is larger than those of Calaveras. The "Grizzly Giant," found in the lower grove, has a circumference of 94 feet and a diameter of 31 feet; it has shrunk due to burning. Indeed, at times, the forests can appear somewhat unattractive because, in the past, the Indians burned off the brush and debris to aid in their hunting, which marred many of these magnificent trees by stripping off almost all their bark. The first branch of the "Grizzly Giant" is nearly two hundred feet off the ground and measures six feet in diameter. The remains of another tree, now fallen, show that it once had a diameter of around forty feet and a height of 400 feet; its trunk is hollow and wide enough for three horsemen to ride alongside each other. There are about 125 trees exceeding forty feet in circumference. In addition to these two main groves, there are the Tolumne grove, with thirty big trees; the Fresno grove, which has over eight hundred spread across an area of two and a half miles long and one to two miles wide; and the Stanislaus grove, part of the Calaveras group, with around 700 to 800 trees. It's also worth mentioning the petrified forest near Calistoga, containing fragments of nearly one hundred distinct trees of considerable size, scattered over a three to four-mile tract: the largest tree in this forest measures eleven feet in diameter at its base and sixty feet long. It is believed that these fallen giants were silicified by an eruption from the nearby Mount St. Helena, which expelled hot alkaline water containing dissolved silica. This petrified forest is regarded as one of California's great natural wonders.
HISTORY OF THE CITY OF JERUSALEM.—The earliest name of Jerusalem appears to have been Jebus, or poetically, Salem, and its king in Abraham's time was Melchizedek. When the Hebrews took possession of Canaan, the city of Salem was burned, but the fortress remained in the hands of the Jebusites till King David took it by storm and made it the capital of his kingdom. From that time it was called Jerusalem. During the reigns of David and Solomon it attained its highest degree of power. When ten of the Jewish tribes seceded under Jeroboam they made Shechem (and later Samaria) the capital of their kingdom of Israel, and Jerusalem remained the capital of the smaller but more powerful kingdom of Judah. The city was taken by Shishak, King of Egypt, in 971 B.C., was later conquered and sacked by Joash, King of Israel, and in the time of Ahaz, the King of Syria came against it with a large force, but could not take it. The city was besieged in Hezekiah's reign, by the army of Sennacherib, King of Assyria, but was saved by the sudden destruction of the invading army. After the death of Josiah, the city was tributary for some years to the King of Egypt, but was taken after repeated attempts by the Babylonians under Nebuchadnezzar in 586 B.C., and was left a heap of ruins. The work of rebuilding it began by order of King Cyrus about 538 B.C., who allowed the Jewish people who had been carried into captivity to return for this purpose. From this time Jerusalem enjoyed comparative peace for several hundred years and grew to be an important commercial city. When Alexander invaded Syria it submitted to him without resistance. After his death it belonged for a time to Egypt and in 198 B.C., passed with the rest of Judea under the rule of Syria. Antiochus the Great ruled it with mildness and justice, but the tyranny of his son, Antiochus Epiphanes, brought about the revolt, headed by the Maccabees, through which Jerusalem gained a brief independence. In 63 B.C., Pompey the Great took the city, demolished the walls and killed thousands of the people, but did not plunder it. However, nine years later Crassus robbed the temple of all its treasures. The walls were soon after rebuilt under Antipater, the Roman procurator, but when Herod came to rule over the city with the title of King, given him by the Roman Senate, he was resisted and only took possession after an obstinate siege, which was followed by the massacre of great numbers of the people. Herod improved and enlarged the city, and restored the temple on a more magnificent scale than in Solomon's time. Jerusalem is said at this time to have had a population of over 200,000. This period of wealth and prosperity was also rendered most, memorable for Jerusalem by the ministry and crucifixion of Christ. About A.D. 66, the Jews, goaded to desperation by the tyranny of the Romans, revolted, garrisoned Jerusalem, and defeated a Roman army sent against [pg 65] them. This was the beginning of the disastrous war which ended with the destruction of the city. It was taken by Titus, in the year 70, after a long siege, all the inhabitants were massacred, or made prisoners, and the entire city left a heap of ruins. The Emperor Hadrian built on the site of Jerusalem a Roman city, under the name of Elia Capitolina, with a temple of Jupiter, and Jews were forbidden to enter the city under pain of death. Under Constantine it was made a place of pilgrimage for Christians, as the Emperor's mother, Helena, had with much pains located the various sites of events in the history of Christ. The Emperor Julian, on the contrary, not only allowed the Jews to return to their city, but also made an attempt, which ended in failure, to rebuild their temple. In 614 the Persian Emperor Chosroes invaded the Roman empire. The Jews joined his army, and after conquering the northern part of Palestine, the united forces laid siege to and took Jerusalem. The Jews wreaked vengeance on the Christians for what they had been forced to endure, and 20,000 people were massacred. The Persians held rule in the city for fourteen years; it was then taken by the Romans again, but in 636 the Caliph Omar beseiged it. After four months the city capitulated. It was under the rule of the Caliphs for 400 years, until the Seljuk Turks in 1077 invaded Syria and made it a province of their empire. Christian pilgrims had for many years kept up the practice of visiting the tomb of Christ, as the Caliphs did not interfere with their devotions any further than by exacting a small tribute from each visitor. But the cruelties practiced upon the pilgrims by the Turks were many, and report of them soon roused all Europe to a pitch of indignation, and brought about that series of holy wars, which for a time restored the holy sepulcher into Christian hands. Jerusalem was stormed and taken July 15, 1099, and 50,000 Moslems were slaughtered by their wrathful Christian foes. The new sovereignty was precariously maintained until 1187, when it fell before the power of Saladin. Jerusalem, after a siege of twelve days, surrendered. Saladin, however, did not put his captives to death, but contented himself with expelling them from the city. Jerusalem passed into the hands of the Franks by treaty, in 1229, was retaken by the Moslems in 1239, once more restored in 1243, and finally conquered in 1244 by a horde of Kharesmian Turks. In 1517 Palestine was conquered by Sultan Selin I., and since then has been under the rule of the Ottoman Empire, except for a brief period—from 1832 to 1840, when it was in the hands of Mahomet Ali Pasha of Egypt, and his son Ibrahim had his seat of government in Jerusalem.
HISTORY OF THE CITY OF JERUSALEM.—The earliest name for Jerusalem seems to have been Jebus, or poetically, Salem, and its king during Abraham's time was Melchizedek. When the Hebrews took over Canaan, the city of Salem was burned, but the fortress was held by the Jebusites until King David captured it and made it the capital of his kingdom. From that point on, it was called Jerusalem. During the reigns of David and Solomon, it reached its peak of power. When ten of the Jewish tribes broke away under Jeroboam, they chose Shechem (and later Samaria) as the capital of their kingdom of Israel, while Jerusalem remained the capital of the smaller but stronger kingdom of Judah. The city was captured by Shishak, King of Egypt, in 971 B.C., and later conquered and plundered by Joash, King of Israel. During Ahaz's reign, the King of Syria attacked it with a large army, but could not capture it. The city was besieged during Hezekiah's reign by Sennacherib, King of Assyria, but was saved by the sudden destruction of the invading army. After Josiah's death, the city paid tribute to the King of Egypt for several years until it was taken by the Babylonians under Nebuchadnezzar in 586 B.C., leaving it in ruins. Rebuilding began under King Cyrus around 538 B.C., who allowed the Jewish people carried into captivity to return for this purpose. From then on, Jerusalem enjoyed relative peace for several hundred years and grew into an important commercial city. When Alexander invaded Syria, the city surrendered without resistance. After his death, it belonged to Egypt for a time, and in 198 B.C., joined the rest of Judea under Syrian rule. Antiochus the Great ruled it with kindness and fairness, but the oppression from his son, Antiochus Epiphanes, led to a revolt led by the Maccabees, allowing Jerusalem a brief period of independence. In 63 B.C., Pompey the Great captured the city, destroyed its walls, and killed thousands but did not loot it. However, nine years later, Crassus stole all its treasures from the temple. The walls were soon rebuilt under Antipater, the Roman procurator, but when Herod ruled the city with the title of King given to him by the Roman Senate, he faced resistance and could only take possession after a stubborn siege that resulted in a massacre of many people. Herod improved and expanded the city and restored the temple on a more grand scale than in Solomon's time. At this time, Jerusalem is said to have had a population of over 200,000. This era of wealth and prosperity was also marked by the ministry and crucifixion of Christ. Around A.D. 66, the Jews, pushed to desperation by Roman tyranny, revolted, fortified Jerusalem, and defeated a Roman army sent against [pg 65] them. This marked the start of the disastrous war that ended with the city's destruction. It fell to Titus in 70 after a long siege; all the inhabitants were either killed or taken prisoner, and the entire city was left in ruins. Emperor Hadrian built a Roman city on the site of Jerusalem, named Elia Capitolina, complete with a temple to Jupiter, and Jews were banned from entering the city on pain of death. Under Constantine, it became a pilgrimage site for Christians, as the Emperor's mother, Helena, had painstakingly identified significant sites related to Christ's history. The Emperor Julian, on the other hand, not only allowed the Jews to return but also attempted, unsuccessfully, to rebuild their temple. In 614, the Persian Emperor Chosroes invaded the Roman Empire. The Jews joined his army, and after conquering northern Palestine, the united forces besieged and captured Jerusalem. The Jews took revenge on the Christians for what they had suffered, resulting in the massacre of 20,000 people. The Persians ruled the city for fourteen years until it was reclaimed by the Romans, but in 636, Caliph Omar besieged it. After four months, the city surrendered. It was under Caliph rule for 400 years, until the Seljuk Turks invaded Syria in 1077 and made it part of their empire. For many years, Christian pilgrims continued to visit the tomb of Christ, as the Caliphs did not interfere with their worship aside from collecting a small tribute from each visitor. However, the Turks' cruelty towards the pilgrims incited widespread indignation in Europe, leading to a series of holy wars that temporarily restored control of the holy sepulchre to Christians. Jerusalem was stormed and captured on July 15, 1099, with 50,000 Muslims slaughtered by their furious Christian adversaries. This new rule was tenuous until 1187 when it fell to Saladin's forces. After a twelve-day siege, Jerusalem surrendered. However, Saladin did not execute his captives but chose to expel them from the city. Jerusalem passed to the Franks through treaty in 1229, was retaken by Muslims in 1239, restored in 1243, and finally conquered in 1244 by a group of Kharesmian Turks. In 1517, Palestine was conquered by Sultan Selim I, and since then it has been under the rule of the Ottoman Empire, except for a brief period—from 1832 to 1840, when it was under the control of Muhammad Ali Pasha of Egypt, and his son Ibrahim established his government in Jerusalem.
THE BLACK DEATH.—- This great plague, known as the "Black Death," was the most deadly epidemic ever known. It is believed to have been an aggravated outburst of the Oriental plague, which from the earliest records of history has periodically appeared in Asia and Northern Africa. There had been a visitation of the plague in Europe in 1342; the Black Death, in terrible virulence, appeared in 1348-9; it also came in milder form in 1361-2, and again in 1369. The prevalence and severity of the pestilence during this century is ascribed to the disturbed conditions of the elements that preceded it. For a number of years Asia and Europe had suffered from mighty earthquakes, furious tornadoes, violent floods, clouds of locusts darkening the air and poisoning it with their corrupting bodies. Whether these natural disturbances were the cause of the plague is not certainly known, but many writers on the subject regard the connection as both probable and possible. The disease was brought from the Orient to Constantinople, and early in 1347 appeared in Sicily and several coast towns of Italy. After a brief pause the pestilence broke out at Avignon in January, 1348; advanced thence to Southern France, Spain and Northern Italy. Passing through France and visiting, but not yet ravaging, Germany, it made its way to England, cutting down its first victims at Dorset, in August, 1348. Thence it traveled slowly, reaching London early in the winter. Soon it embraced the entire kingdom, penetrating to every rural hamlet, so that England became a mere pest-house. The chief symptoms of the disease are described as "spitting, in some cases actual vomiting, of blood, the breaking out of inflammatory boils in parts, or over the whole of the body, and the appearance of those dark blotches upon the skin which suggested its most startling name. Some of the victims died almost on the first attack, some in twelve hours, some in two days, almost all within the first three days." The utter powerlessness of medical skill before the disease was owing partly to the physicians' ignorance of its nature, and largely to the effect of the spirit of terror which hung like a pall over men's minds. After some months had passed, the practice of opening the hard boils was adopted, with very good effect, and many lives were thus saved. But the havoc wrought by the disease in England was terrible. It is said that 100,000 persons died in London, nearly 60,000 in Norwich, and proportionate numbers in other cities. These figures seem incredible, but a recent writer, who has spent much time in the investigation of records, asserts that at least half the population, or about 2,500,000 souls, of England perished in this outbreak. The ravages of the pestilence over the rest of the world were no less terrible. Germany is said to have lost 1,244,434 victims; Italy, over half the population. On a moderate calculation, it may be assumed that there perished in Europe during the first appearance of the Black Death, fully 25,000,000 human beings. Concerning the Orient we have less reliable records, but 13,000,000 are said to have died in China, and 24,000,000 in the rest of Asia and adjacent islands. The plague also ravaged Northern Africa, but of its course there little is known. The horrors of that dreadful time were increased by the fearful persecutions visited on the Jews, who were accused of having caused the pestilence by poisoning the public wells. The people rose to exterminate the hapless race, and killed them by fire and torture wherever found. It is impossible for us to conceive of the actual horror of such times.
THE BLACK DEATH.—- This devastating plague, known as the "Black Death," was the deadliest epidemic in history. It is thought to have been an intensified episode of the Oriental plague, which has been appearing periodically in Asia and Northern Africa since ancient times. There was a plague outbreak in Europe in 1342; the Black Death struck with horrifying intensity in 1348-9; it reappeared in a milder form in 1361-2 and again in 1369. The widespread occurrence and severity of the disease during this century are attributed to the chaotic environmental conditions leading up to it. For several years, Asia and Europe experienced massive earthquakes, violent tornadoes, destructive floods, and swarms of locusts that darkened the sky and contaminated the air. While it’s uncertain whether these natural disasters caused the plague, many authors on the topic believe there is a probable and possible connection. The disease was transported from the East to Constantinople, and by early 1347, it emerged in Sicily and several coastal towns in Italy. After a brief lull, the plague erupted in Avignon in January 1348, spreading to Southern France, Spain, and Northern Italy. It passed through France and reached Germany, though it didn’t devastate the country at that time, and then made its way to England, claiming its first victims in Dorset in August 1348. From there, it spread slowly, reaching London early in the winter. Soon, it engulfed the entire kingdom, infiltrating every rural village, turning England into a virtual plague zone. The primary symptoms of the disease included "spitting, in some cases actually vomiting, blood, the emergence of painful boils in some areas or across the body, and the appearance of dark spots on the skin, which inspired its most shocking name. Some victims died almost immediately, some within twelve hours, some within two days, and nearly all within the first three days." The complete ineffectiveness of medical treatment against the disease was due partly to doctors’ ignorance of its nature and largely to the paralyzing fear that gripped people's minds. After some months, the practice of lancing the hardened boils was implemented, which proved effective and saved many lives. However, the devastation caused by the disease in England was catastrophic. It's estimated that 100,000 people died in London, nearly 60,000 in Norwich, and similar numbers in other cities. While these figures may seem unbelievable, a recent researcher who has thoroughly examined historical records claims that at least half the population, or about 2.5 million individuals, of England perished during this outbreak. The toll of the plague across the rest of the world was equally horrific. Germany reportedly lost 1,244,434 victims, and Italy suffered the loss of over half its population. A conservative estimate suggests that approximately 25 million people died in Europe during the initial wave of the Black Death. We have less reliable data regarding the East, but it is said that 13 million people died in China and 24 million in the rest of Asia and nearby islands. The plague also ravaged Northern Africa, though little is known about its impact there. The horrors of that dreadful time were compounded by the brutal persecutions inflicted on the Jews, who were wrongfully blamed for causing the plague by poisoning public wells. The populace rose up to exterminate this unfortunate group, killing them by fire and torture wherever they were found. It’s impossible for us to truly grasp the horrifying reality of such times.
MIGHTY HAMMERS.—An authority on scientific subjects give the weights of the great hammers used in the iron works of Europe, and their date of manufacture, as follows: At the Terni Works, Italy, the heaviest hammer weighs 50 tons, and was made in 1873; one at Alexandrovski, Russia, was made the following year of like weight. In 1877, one was finished at Creusot Works, France, weighing 80 tons; in 1885, one at the Cockerill Works, Belgium, of 100 tons, and in 1880, at the Krupp Works, Essen, Germany, one of 150 tons. The latter being the heaviest hammer in the world.
MIGHTY HAMMERS.—An expert in scientific topics provides the weights of the massive hammers used in the iron works of Europe, along with their manufacturing dates, as follows: At the Terni Works in Italy, the heaviest hammer weighs 50 tons and was made in 1873; one at Alexandrovski in Russia was made the following year and also weighs 50 tons. In 1877, a hammer was completed at Creusot Works in France, weighing 80 tons; in 1885, one at the Cockerill Works in Belgium weighed 100 tons, and in 1880, at the Krupp Works in Essen, Germany, a hammer of 150 tons was made. The latter is the heaviest hammer in the world.
ASSASSINATION OF PRESIDENT GARFIELD.—July 2, 1881, at 9:25 A.M., as President Garfield was entering the Baltimore & Potomac Railroad depot at Washington, preparatory to taking the cars for a two weeks' jaunt in New England, he was fired upon and severely wounded by Charles Jules Guitean, a native of Illinois, but of French descent. The scene of the assassination was the ladies' reception-room at the station. The President and Mr. Blaine, arm in arm, were walking slowly through the aisle between two rows of benches on either side of the room; when Guitean entered by a side door on the left of the gentlemen, passed quickly around the back of the benches till directly behind the President, and fired the shot that struck his arm. Mr. Garfield walked about ten feet to the end of the aisle, and was in the act of turning to face his assailant when the second shot struck him in [pg 66] small of the back, and he fell. The assassin was immediately seized and taken to jail. The wounded president was conveyed in an ambulance to the White House. As he was very faint, the first fear was of internal hemorrhage, which might cause speedy death. But as he rallied in a few hours, this danger was thought to be averted and inflammation was now feared. But as symptoms of this failed to appear, the surgeons in attendance concluded that no important organ had been injured, that the bullet would become encysted and harmless, or might possibly be located and successfully removed. By the 10th of July, the reports were so favorable, that the president's recovery was regarded as certain, and public thanksgivings were offered in several of the States, by order of the governors, for his deliverance. The first check in the favorable symptoms occurred on July 18, and July 23 there was a serious relapse, attended with chills and fever. The wound had been frequently probed but without securing any favorable result. The induction balance was used to locate the ball, and was regarded as a success, though subsequently its indications were known to have been altogether erroneous. The probings, therefore, in what was assumed to be the track of the ball, only increased the unfavorable symptoms. During the entire month of August these reports were alternately hopeful and discouraging, the dangerous indications being generally on the increase. By August 25, his situation was understood to be very critical, though an apparent improvement on the 26th and 28th again aroused hope. At his own earnest desire the president was removed, September 6, to Elberon Park, near Long Branch. N.J., in the hope that the cooler air of the seaside might renew his strength more rapidly. However, the improvement hoped for did not appear. On September 16, there was a serious relapse, with well-marked symptoms of blood poisoning, and September 19, the president died. A post-mortem examination showed that the ball, after fracturing one of the ribs, had passed through the spinal column, fracturing the body of one of the vertebra, driving a number of small fragments of bone into the soft parts adjacent, and lodging below the pancreas, where it had become completely encysted. The immediate cause of death was hemorrhage from one of the small arteries in the track of the ball, but the principal cause was the poisoning of the blood from suppuration.
ASSASSINATION OF PRESIDENT GARFIELD.—On July 2, 1881, at 9:25 A.M., as President Garfield was entering the Baltimore & Potomac Railroad station in Washington to catch a train for a two-week trip to New England, he was shot and severely wounded by Charles Jules Guiteau, who was originally from Illinois but of French descent. The shooting took place in the ladies' reception room at the station. The President was walking slowly, arm in arm with Mr. Blaine, down the aisle between two rows of benches when Guiteau entered through a side door on the left, moved swiftly behind the benches to stand directly behind the President, and fired the shot that hit his arm. Mr. Garfield walked about ten feet to the end of the aisle and was about to turn to face his attacker when the second shot struck him in the small of his back, causing him to fall. The assassin was quickly apprehended and taken to jail. The wounded president was transported by ambulance to the White House. As he was very faint, there was immediate concern about internal bleeding that could lead to quick death. However, after a few hours, he began to recover, and that fear diminished, although there were concerns about inflammation. As symptoms of inflammation did not appear, the attending surgeons concluded that no vital organ had been damaged, that the bullet would become encysted and harmless, or could potentially be located and successfully removed. By July 10, reports were so optimistic that the president's recovery was viewed as certain, prompting public thanksgiving in several states, ordered by governors, for his survival. The first signs of trouble appeared on July 18, and on July 23, he experienced a serious relapse with chills and fever. His wound had been probed multiple times, but with no successful outcome. The induction balance was used to locate the bullet and was thought to be successful, though later it was revealed that its readings were completely wrong. Thus, the probing, based on presumed bullet path, only worsened the symptoms. Throughout August, reports fluctuated between hopeful and discouraging, with serious symptoms generally worsening. By August 25, his condition was seen as very critical, although an apparent improvement on the 26th and 28th revived some hope. At his own strong request, the president was moved on September 6 to Elberon Park, near Long Branch, N.J., hoping that the cooler seaside air would help restore his strength more quickly. However, the expected improvement did not happen. On September 16, he suffered a severe relapse, showing definite signs of blood poisoning, and he died on September 19. An autopsy revealed that the bullet had broken one of his ribs, passed through the spinal column, fractured one of the vertebrae, and driven several small bone fragments into the adjacent soft tissue, finally lodging below the pancreas where it had completely encysted. The direct cause of death was bleeding from a small artery along the bullet's path, but the main cause was blood poisoning due to infection.
COINS OF FOREIGN COUNTRIES.—The following carefullv prepared summary indicates the coins in use in the various countries, taking their names in alphabetical order:
COINS OF FOREIGN COUNTRIES.—The following carefully prepared summary lists the coins currently in use in different countries, arranged alphabetically by their names:
Argentine Republic—Gold coins: 20 peso piece, $19.94; 10 pesos, $9.97; 5 pesos, $4.98. Silver: 1 peso, 99 cents. The copper coin of the country is the centisimo, 100 of which make a peso or dollar.
Argentine Republic—Gold coins: 20 peso coin, $19.94; 10 pesos, $9.97; 5 pesos, $4.98. Silver: 1 peso, 99 cents. The country's copper coin is the centisimo, 100 of which equal a peso or dollar.
Austria—Gold coins: 8 gulden piece, $3.86; 4 gulden, $1.93. Silver: Marie Theresa thaler, $1.02; 2 gulden, 96 cents; 1 gulden, 48 cents; 1/4 gulden, 12 cents; 20 kreutzer, 10 cents; 10 kreutzer, 5 cents. Of the small copper coin current, known as the kreutzer, 100 make a gulden.
Austria—Gold coins: 8 gulden piece, $3.86; 4 gulden, $1.93. Silver: Marie Theresa thaler, $1.02; 2 gulden, 96 cents; 1 gulden, 48 cents; 1/4 gulden, 12 cents; 20 kreutzer, 10 cents; 10 kreutzer, 5 cents. For the smaller copper coin in circulation, called the kreutzer, 100 kreutzer equal a gulden.
Brazil—Gold coins: 20 milrei piece, $10.91; 10 milreis, $5.45. Silver: 2 milreis, $1.09; 1 milreis, 55 cents; 1/2 milreis, 27 cents. The Portuguese rei is used for copper money, worth about 1/8 of a cent.
Brazil—Gold coins: 20 milrei piece, $10.91; 10 milreis, $5.45. Silver: 2 milreis, $1.09; 1 milreis, 55 cents; 1/2 milreis, 27 cents. The Portuguese rei is used for copper money, worth about 1/8 of a cent.
Chili—Gold coin: 10 pesos (or 1 condor), $9.10; 5 pesos, $4.55: 2 pesos, $1.82. Silver: 1 peso, 91 cents; 50 centavos, 45 cents; 20 centavos, 18 cents; 10 centavos, 9 cents; 5 centavos, 4 cents. The copper coin is 1 centavo, 100th of a peso.
Chili—Gold coin: 10 pesos (or 1 condor), $9.10; 5 pesos, $4.55; 2 pesos, $1.82. Silver: 1 peso, 91 cents; 50 centavos, 45 cents; 20 centavos, 18 cents; 10 centavos, 9 cents; 5 centavos, 4 cents. The copper coin is 1 centavo, 1/100 of a peso.
Colombia—Gold coins: Twenty peso piece, $19.30; 10 pesos, $9.65; 5 pesos, $4.82; 2 pesos, $1.93. Silver: 1 peso, 96 cents; 20 centavos, 19 cents; 10 centavos, 10 cents; 5 centavos, 5 cents. The copper centavo of Colombia is identical in value with our cent. (The currency of Coloumbia is also used in Venezuela.)
Colombia—Gold coins: twenty peso coin, $19.30; 10 pesos, $9.65; 5 pesos, $4.82; 2 pesos, $1.93. Silver: 1 peso, 96 cents; 20 centavos, 19 cents; 10 centavos, 10 cents; 5 centavos, 5 cents. The copper centavo of Colombia is worth the same as our cent. (The currency of Colombia is also used in Venezuela.)
Denmark—Gold coins: Twenty kroner piece, $5.36; 10 kroner, $2.68. Silver: Two kroner, 53 cents; 1 krone, 27 cents; 50 ore, 13 cents; 40 ore, 10 cents; 25 ore, 6-1/2 cents; 10 ore, 2-1/2 cents. One hundred of the copper ore make one krone.
Denmark—Gold coins: Twenty kroner piece, $5.36; 10 kroner, $2.68. Silver: Two kroner, 53 cents; 1 krone, 27 cents; 50 ore, 13 cents; 40 ore, 10 cents; 25 ore, 6.5 cents; 10 ore, 2.5 cents. One hundred copper ore equals one krone.
France—Gold coins: One hundred franc piece, $19.30; 50 francs. $9.65; 20 francs, $3.85; 10 francs, $1.93; 5 francs, 96 cents. Silver: Five francs, 96 cents; 2 francs, 38 cents; 1 franc, 19 cents; 50 centimes, 10 cents: 20 centimes, 4 cents. The copper coins are the sou, worth about 9-1/2 mills, and the centime, 2 mills.
France—Gold coins: One hundred franc piece, $19.30; 50 francs, $9.65; 20 francs, $3.85; 10 francs, $1.93; 5 francs, 96 cents. Silver: 5 francs, 96 cents; 2 francs, 38 cents; 1 franc, 19 cents; 50 centimes, 10 cents; 20 centimes, 4 cents. The copper coins are the sou, worth about 9.5 mills, and the centime, 2 mills.
Germany—Gold coins: Twenty-mark piece, $4.76; 10 marks, $2.38; 5 marks, $1.19. Silver: Five marks, $1.19; 2 marks, 48 cents; 1 mark, 24 cents; 50 pfennige, 12 cents; 20 pfennige, 5 cents. One hundred copper pfennige make one mark.
Germany—Gold coins: Twenty-mark piece, $4.76; 10 marks, $2.38; 5 marks, $1.19. Silver: Five marks, $1.19; 2 marks, 48 cents; 1 mark, 24 cents; 50 pfennige, 12 cents; 20 pfennige, 5 cents. One hundred copper pfennige make one mark.
Great Britain—Gold coins: Pound or sovereign, $4.86; guinea, $5.12. Silver: Five shillings or crown, $1.25; half crown, 62-1/2 cents; shilling, 25 cents; sixpence, 12-1/2 cents. Also a three-penny piece and a four-penny piece, but the latter is being called in, and is nearly out of circulation. The copper coins of Great Britain are the penny, half-penny and farthing.
Great Britain—Gold coins: Pound or sovereign, $4.86; guinea, $5.12. Silver: Five shillings or crown, $1.25; half crown, 62.5 cents; shilling, 25 cents; sixpence, 12.5 cents. There’s also a three-penny piece and a four-penny piece, but the latter is being withdrawn and is almost out of circulation. The copper coins of Great Britain are the penny, half-penny, and farthing.
India—Gold coins: Thirty rupees or double mohur, $14.58; 15 rupees or mohur, $7.29; 10 rupees, $4.86; 5 rupees, $2.43. Silver: One rupee, 48 cents, and coins respectively of the value of one-half, one-fourth and one-eighth rupee. In copper there is the pie, one-fourth of a cent; the pice, 3/4 of a cent; the ana, 3 cents.
India—Gold coins: Thirty rupees or double mohur, $14.58; 15 rupees or mohur, $7.29; 10 rupees, $4.86; 5 rupees, $2.43. Silver: One rupee, 48 cents, and coins valued at one-half, one-fourth, and one-eighth of a rupee. In copper, there is the pie, one-fourth of a cent; the pice, three-quarters of a cent; the ana, three cents.
Japan—Gold coins: Twenty yen, $19.94; 10 yen, $9.97; 5 yen, $4.98; 2 yen, $1.99; 1 yen, 99 cents. Silver: The 50, 20, 10 and 5 sen pieces, answering respectively to 50, 20, 10 and 5 cents. In copper there is the sen, answering to 1 cent.
Japan—Gold coins: Twenty yen, $19.94; 10 yen, $9.97; 5 yen, $4.98; 2 yen, $1.99; 1 yen, 99 cents. Silver: The 50, 20, 10, and 5 sen coins, corresponding to 50, 20, 10, and 5 cents, respectively. In copper, there is the sen, which is equal to 1 cent.
Mexico—Gold coins: Sixteen dollar piece, $15.74; 8 dollars, $7.87; 4 dollars, $3.93; 2 dollars, $1.96; 1 dollar, 98 cents. Silver: 1 dollar, 98 cents; 50-cent piece, 49 cents; 25 cents, 24 cents. The Mexican cent, like our own, equals one-hundreth of a dollar.
Mexico—Gold coins: Sixteen dollar piece, $15.74; 8 dollars, $7.87; 4 dollars, $3.93; 2 dollars, $1.96; 1 dollar, 98 cents. Silver: 1 dollar, 98 cents; 50-cent piece, 49 cents; 25 cents, 24 cents. The Mexican cent, like our own, is equal to one-hundredth of a dollar.
Netherlands—Gold coins: Ten-guilder piece, $4.02; 5 guilders, $2.01. Silver: 2-1/2 guilders, $1; 1 guilder, 40 cents; half-guilder, 20 cents; 25 cents, 10 cents; 10 cents, 4 cents; 5 cents, 2 cents. The Dutch copper cent is one-hundreth of the guilder.
Netherlands—Gold coins: Ten-guilder piece, $4.02; 5 guilders, $2.01. Silver: 2.5 guilders, $1; 1 guilder, 40 cents; half-guilder, 20 cents; 25 cents, 10 cents; 10 cents, 4 cents; 5 cents, 2 cents. The Dutch copper cent is one-hundredth of the guilder.
Peru—Gold coins: Twenty-sol piece, $19.30; 10 sol, $9.65; 5 sol, $4.82; 2 sol. $1.93; 1 sol, 96 cents. Silver: 1 sol, 96 cents; 50 centesimos, 48 cents; 20, 10 and 5 centesimos, worth respectively 19, 10 and 5 cents. It will be noted that the Peruvian coinage is almost identical with that of Colombia. It is also used in Bolivia.
Peru—Gold coins: Twenty-sol piece, $19.30; 10 sol, $9.65; 5 sol, $4.82; 2 sol, $1.93; 1 sol, 96 cents. Silver: 1 sol, 96 cents; 50 centesimos, 48 cents; 20, 10, and 5 centesimos, worth 19, 10, and 5 cents, respectively. It’s worth noting that Peruvian coins are nearly identical to those of Colombia. They are also used in Bolivia.
Portugal—Gold coin: Crown, $10.80; half-crown, $5.40; one-fifth crown, $2.16; one-tenth crown, $1.08. These gold pieces are also known respectively as 10, 5, 2 and 1 dollar pieces. The silver coins are the 500, 200, 100 and 50 reis coins, worth respectively 54, 21, 11 and 5 cents. One thousand reis are equal to one crown.
Portugal—Gold coin: Crown, $10.80; half-crown, $5.40; one-fifth crown, $2.16; one-tenth crown, $1.08. These gold pieces are also known as 10, 5, 2, and 1 dollar pieces. The silver coins are the 500, 200, 100 and 50 reis coins, worth 54, 21, 11, and 5 cents, respectively. One thousand reis equals one crown.
Russia—Gold coins: Imperial or 10-ruble piece, $7.72; 5 rubles, $3.86; 3 rubles, $2.31. Silver: ruble, 77 cents; half-ruble, 38 cents; quarter-ruble, 19 cents; 20 copecks, 15 cents; 10 copecks, 7 cents; 5 copecks, 4 cents; 100 copecks are worth 1 ruble.
Russia—Gold coins: Imperial or 10-ruble piece, $7.72; 5 rubles, $3.86; 3 rubles, $2.31. Silver: ruble, 77 cents; half-ruble, 38 cents; quarter-ruble, 19 cents; 20 copecks, 15 cents; 10 copecks, 7 cents; 5 copecks, 4 cents; 100 copecks are worth 1 ruble.
Turkey—Gold coins: Lira or medjidie, $4.40; half-lira, $2.20; quarter-lira, $1.10. The silver unit is the piastre, worth 4 cents of our currency, and silver coins of 1, 2, 5, 10 and 20 piastres are current.
Turkey—Gold coins: Lira or medjidie, $4.40; half-lira, $2.20; quarter-lira, $1.10. The silver unit is the piastre, which is worth 4 cents in our currency, and silver coins of 1, 2, 5, 10, and 20 piastres are in circulation.
The currency of Denmark is also in use in Norway and Sweden, these three countries forming the Scandinavian [pg 67] Belgium, France, Greece, Italy, Roumania, Servia, Spain and Switzerland are united in the Latin Union, and use the French coinage. The units in the different States are, it is true, called by different names; as in France, Belgium and Switzerland, franc and centime; in Italy, lira and centesimo; in Greece, drachm and lepta; in Roumania, lei and bani: in Servia, dinar and para; in Spain, peseta and centesimo; but in all cases the value is the same.
The currency of Denmark is also used in Norway and Sweden, making these three countries part of the Scandinavian [pg 67]. Belgium, France, Greece, Italy, Romania, Serbia, Spain, and Switzerland are united in the Latin Union and use the French currency. The units in different countries do have different names; for example, in France, Belgium, and Switzerland, it's franc and centime; in Italy, it's lira and centesimo; in Greece, it's drachma and lepta; in Romania, it's leu and bani; in Serbia, it's dinar and para; and in Spain, it's peseta and centesimo. However, the value is the same in all cases.
The similarity in the coinage of different countries is worth notice. A very slight change in the percentage of silver used would render the half-guilder of Austria, the krone of the Scandinavian Union, the franc of the Latin Union, the mark of Germany, the half-guilder of Holland, the quarter-ruble of Russia, the 200-reis piece of Portugal, the 5-piastre piece of Turkey, the half-milreis of Brazil and the half-rupee of India, all interchangeable with the English shilling, and all of them about the value of the quarter-dollar of North and South American coinage. With the exception of Brazil, the other South American States, as well as Mexico and the Central American countries, are all rapidly approximating a uniform coinage, which the needs of commerce will unquestionably soon harmonize with that of the United States. Curiously enough, the great force that is assimilating the alien branches of the human race is not Christianity but trade.
The similarity in the currency of different countries is worth noting. A very small change in the amount of silver used could make the half-guilder of Austria, the krone of the Scandinavian Union, the franc of the Latin Union, the mark of Germany, the half-guilder of Holland, the quarter-ruble of Russia, the 200-reis coin of Portugal, the 5-piastre coin of Turkey, the half-milreis of Brazil, and the half-rupee of India all interchangeable with the English shilling, and all of them roughly equivalent to the quarter-dollar of North and South American coins. With the exception of Brazil, the other South American nations, along with Mexico and the Central American countries, are all quickly moving toward a uniform currency, which commercial needs will undoubtedly align with that of the United States soon. Interestingly, the powerful force bringing together different branches of humanity isn’t Christianity but trade.
A HISTORY OF THE PANIC OF 1857.—The cause of the panic of 1857 was mainly the rage for land speculation which had run through the country like an epidemic. Paper cities abounded, unproductive railroads were opened, and to help forward these projects, irresponsible banks were started, or good banks found themselves drawn into an excessive issue of notes. Every one was anxious to invest in real estate and become rich by an advance in prices. Capital was attracted into this speculation by the prospect of large gains, and so great was the demand for money that there was a remarkable advance in the rates of interest. In the West, where the speculative fever was at its highest, the common rates of interest were from 2 to 5 per cent. a month. Everything was apparently in the most prosperous condition, real estate going up steadily, the demand for money constant, and its manufacture by the banks progressing successfully, when the failure of the "Ohio Life and Trust Company," came, August 24, 1857, like a thunderbolt from a clear sky. This was followed by the portentous mutterings of a terrible coming storm. One by one small banks in Illinois, Ohio, and everywhere throughout the West and South went down. September 25-26 the banks of Philadelphia suspended payment, and thus wrecked hundreds of banks in Pennsylvania, Maryland and adjoining States. October 13-14, after a terrible run on them by thousands of depositors, the banks of New York suspended payment. October 14 all the banks of Massachusetts went down, followed by a general wreckage of credit throughout New England. The distress which followed these calamities was very great, tens of thousands of workmen being unemployed for months. The New York banks resumed payment again December 12, and were soon followed by the banks in other cities. The darkest period of the crisis now seemed past, although there was much heart rending suffering among the poor during the winter which followed. The commercial reports for the year 1857 showed 5,123 commercial failures, with liabilities amounting to $291,750,000.
A HISTORY OF THE PANIC OF 1857.—The cause of the panic of 1857 was primarily the obsession with land speculation that spread across the country like an epidemic. Paper cities popped up everywhere, unprofitable railroads were launched, and to promote these projects, reckless banks were established, or reliable banks found themselves caught up in issuing excessive amounts of notes. Everyone was eager to invest in real estate and get rich from rising prices. The prospect of huge profits attracted capital to this speculation, leading to a significant increase in interest rates due to the high demand for money. In the West, where speculative enthusiasm was at its peak, the typical interest rates ranged from 2 to 5 percent per month. Everything appeared to be thriving, with real estate prices steadily climbing, constant demand for money, and banks successfully creating cash, when the collapse of the "Ohio Life and Trust Company" on August 24, 1857, struck like a thunderbolt from a clear sky. This was followed by ominous signs of an approaching disaster. One after another, small banks in Illinois, Ohio, and across the West and South failed. On September 25-26, the banks of Philadelphia stopped payments, causing the collapse of hundreds of banks in Pennsylvania, Maryland, and neighboring states. On October 13-14, after a massive run by thousands of depositors, the banks of New York halted payments. On October 14, all banks in Massachusetts failed, leading to a widespread collapse of credit throughout New England. The distress that followed these disasters was immense, leaving tens of thousands of workers unemployed for months. The New York banks resumed payments on December 12 and were soon followed by banks in other cities. The worst of the crisis seemed to be over, although there was still much heartbreaking suffering among the poor during the following winter. The commercial reports for 1857 recorded 5,123 commercial failures, with liabilities totaling $291,750,000.
THE HISTORY OF PLYMOUTH ROCK.—A flat rock near the vicinity of New Plymouth is said to have been the one on which the great, body of the Pilgrims landed from the Mayflower. The many members of the colony, who died in the winter of 1620-21, were buried near this rock. About 1738 it was proposed to build a wharf along the shore there. At this time there lived in New Plymouth an old man over 90 years of ago named Thomas Faunce, who had known some of the Mayflower's passengers when a lad, and by them had been shown the rock on which they had landed. On hearing that it was to be covered with a wharf the old man wept, and it has been said that his tears probably saved Plymouth Rock from oblivion. After the Revolution it was found that the rock was quite hidden by the sand washed upon it by the sea. The sand was cleared away, but in attempting to take up the rock it was split in two. The upper half was taken to the village and placed in the town square. In 1834 it was removed to a position in front of Pilgrim Hall and enclosed in an iron railing. In September, 1880, this half of the stone was taken back to the shore and reunited to the other portion. A handsome archway was then built over the rock, to protect it in part from the depredations of relic hunters.
THE HISTORY OF PLYMOUTH ROCK.—A flat rock near New Plymouth is believed to be the spot where the majority of the Pilgrims landed from the Mayflower. Many members of the colony who died during the winter of 1620-21 were buried close to this rock. Around 1738, there was a proposal to build a wharf along that shore. At that time, an elderly man named Thomas Faunce, who was over 90 years old, lived in New Plymouth. He had known some of the Mayflower passengers when he was a boy, and they had shown him the rock where they landed. When he heard that it was going to be covered by a wharf, the old man cried, and it's said that his tears likely saved Plymouth Rock from being forgotten. After the Revolution, it was discovered that the rock was mostly covered by sand washed up by the sea. The sand was removed, but while trying to lift the rock, it split in half. The upper half was taken to the village and placed in the town square. In 1834, it was moved to a location in front of Pilgrim Hall and enclosed in an iron railing. In September 1880, this half of the stone was returned to the shore and reunited with the other part. A beautiful archway was then constructed over the rock to help protect it from being damaged by relic hunters.
GRANT'S TOUR AROUND THE WORLD.—General Grant embarked on a steamer at the Philadelphia wharf for his tour around the world May 17, 1877. He arrived at Queenstown, Ireland, May 27. Thence he went to Liverpool, Manchester, and on to London. He remained in that city several weeks, and was made the recipient of the most brilliant social honors. July 5th he went to Belgium, and thence made a tour through Germany and Switzerland, He then visited Denmark, and August 25 returned to Great Britain, and until October spent the time in visiting the various cities of Scotland and England. October 24th he started for Paris, where he remained a month, then went on to Lyons, thence to Naples, and subsequently with several friends he made a trip on the Mediterranean, visiting the islands of Sicily, Malta and others. Thence going to Egypt, the pyramids and other points of note were visited, and a journey made up the Nile as far as the first cataract. The programme of travel next included a visit to Turkey and the Holy Land, whence, in March, the party came back to Italy through Greece, revisited Naples, went to Turin and back to Paris. After a few weeks spent in the social gayeties of that city, the Netherlands was chosen as the next locality of interest, and The Hague, Rotterdam, and Amsterdam were visited in turn. June 26, 1878, the General and his party arrived in Berlin. After staying there some weeks they went to Christiana and Stockholm, then to St. Petersburg, Moscow and Warsaw, and back over German soil to Vienna. Another trip was now made through Switzerland, and, then returning to Paris, a start was made for a journey through Spain and Portugal, in which Victoria, Madrid, Lisbon, Seville and other important towns were visited. A trip was also made from Cadiz to Gibraltar by steamer. After another brief visit to Paris, General Grant went to Ireland, arriving at Dublin January 3, 1879; visited several points of interest in that country, then, by way of London and Paris, went to Marseilles, whence he set sail by way of the Mediterranean Sea and the Suez Canal for India. He reached Bombay February 13th. Thence visited Allahabad, Agra and rode on an elephant to Amber; also went to Benares, Delhi. Calcutta and Rangoon, spent a week in Siam, then went by steamer to China. After spending some time at Canton, Pekin and other places he went to Japan for a brief visit. He went to Nagasaki, Tokio and Yokahama, and at last, September 3, 1879, set sail from Tokio on his return to the United States. September 20th he arrived in the harbor of San Francisco. After some weeks spent in visiting the points of interest in California and Oregon he returned to his home in the Eastern States.
GRANT'S TOUR AROUND THE WORLD.—General Grant boarded a steamer at the Philadelphia wharf to begin his world tour on May 17, 1877. He arrived in Queenstown, Ireland, on May 27. From there, he traveled to Liverpool, Manchester, and then on to London. He stayed in the city for several weeks, receiving numerous prestigious social honors. On July 5th, he went to Belgium, and then toured through Germany and Switzerland. After that, he visited Denmark, and returned to Great Britain on August 25, spending time visiting various cities in Scotland and England until October. On October 24th, he left for Paris, where he stayed for a month, then moved on to Lyons, Naples, and later, with several friends, he took a trip on the Mediterranean, visiting the islands of Sicily, Malta, and others. After that, he traveled to Egypt, where he visited the pyramids and other notable sites, and made a journey up the Nile as far as the first cataract. The next part of his travel plans included a visit to Turkey and the Holy Land, and in March, the group returned to Italy through Greece, revisited Naples, went to Turin, and then back to Paris. After spending a few weeks enjoying the social scene in that city, they decided to explore the Netherlands, visiting The Hague, Rotterdam, and Amsterdam in turn. On June 26, 1878, the General and his party arrived in Berlin. After staying there for a few weeks, they traveled to Christiana and Stockholm, then to St. Petersburg, Moscow, and Warsaw, before heading back across Germany to Vienna. They made another trip through Switzerland, and after returning to Paris, they started a journey through Spain and Portugal, visiting cities like Valencia, Madrid, Lisbon, and Seville, among others. They also took a steamer trip from Cadiz to Gibraltar. After a brief return to Paris, General Grant traveled to Ireland, arriving in Dublin on January 3, 1879. He visited several points of interest there, then traveled to Marseilles via London and Paris, from where he sailed across the Mediterranean Sea and through the Suez Canal to India. He arrived in Bombay on February 13th. From there, he visited Allahabad, Agra, rode an elephant to Amber, and also went to Benares, Delhi, Calcutta, and Rangoon. He spent a week in Siam, then headed by steamer to China. After spending time in Canton, Beijing, and other locations, he made a brief visit to Japan. He traveled to Nagasaki, Tokyo, and Yokohama, and finally, on September 3, 1879, he set sail from Tokyo on his way back to the United States. He arrived in the harbor of San Francisco on September 20th. After a few weeks exploring points of interest in California and Oregon, he returned to his home in the Eastern States.
HISTORY OF VASSAR COLLEGE.—- Vassar College is on the east bank of the Hudson, near Poughkeepsie, N.Y. It was founded in 1861. In that year Matthew Vassar, a wealthy [pg 68] of Poughkeepsie, gave to an incorporated board of trustees the sum of $108,000 and 200 acres of land for the endowment of a college for women. The building was constructed from plans approved by him, at a cost of about $200,000. The college was opened in September, 1865, with eight professors and twenty other instructors, and 300 students. The first president of the college was Professor Milo P. Jewett; the second Dr. John H. Raymond; the third the Rev. Samuel Caldwell. The college has a fine library, with scientific apparatus and a museum of natural history specimens.
HISTORY OF VASSAR COLLEGE.—- Vassar College is located on the east bank of the Hudson, near Poughkeepsie, NY. It was established in 1861. That year, Matthew Vassar, a wealthy businessman from Poughkeepsie, donated $108,000 and 200 acres of land to a board of trustees for the endowment of a women's college. The building was constructed according to his approved plans, costing around $200,000. The college opened in September 1865, with eight professors, twenty other instructors, and 300 students. The first president was Professor Milo P. Jewett, followed by Dr. John H. Raymond and then the Rev. Samuel Caldwell. The college features an excellent library, scientific equipment, and a museum of natural history specimens.
THE ORIGINS OF CHESS.—So ancient is chess, the most purely intellectual of games, that its origin is wrapped in mystery. The Hindoos say that it wad the invention of an astronomer, who lived more than 5,000 years ago, and was possessed of supernatural knowledge and acuteness. Greek historians assert that the game was invented by Palamedes to beguile the tedium of the siege of Troy. The Arab legend is that it was devised for the instruction of a young despot, by his father, a learned Brahman, to teach the youth that a king, no matter how powerful, was dependent upon his subjects for safety. The probability is that the game was the invention of some military genius for the purpose of illustrating the art of war. There is no doubt, that it originated in India, for a game called by the Sanskrit name of Cheturanga—which in most essential points strongly resembles modern chess, and was unquestionably the parent of the latter game—is mentioned in Oriental literature as in use fully 2,000 years before the Christian area. In its gradual diffusion over the world the game has undergone many modifications and changes, but marked resemblances to the early Indian game are still to be found in it. From India, chess spread into Persia, and thence into Arabia, and the Arabs took it to Spain and the rest of Western Europe.
THE ORIGINS OF CHESS.—Chess is so ancient, being the most purely intellectual of games, that its origins are shrouded in mystery. The Hindoos claim it was invented by an astronomer who lived over 5,000 years ago and had supernatural knowledge and insight. Greek historians say that Palamedes created the game to alleviate the boredom during the siege of Troy. An Arab legend tells that it was designed by a learned Brahman for his young son, a future despot, to teach him that a king, no matter how powerful, relies on his subjects for safety. It's likely that the game was created by a military genius to illustrate the strategies of war. There is no doubt it originated in India, where a game called Cheturanga—an early version that closely resembles modern chess—is mentioned in Oriental literature as being played over 2,000 years before the Christian era. As the game spread across the world, it underwent many changes and adaptations, yet significant similarities to the original Indian version remain. From India, chess moved into Persia, then to Arabia, and the Arabs brought it to Spain and the rest of Western Europe.
THE DARK AGES.—The Dark Ages is a name often applied by historians to the Middle Ages, a term comprising about 1,000 years, from the fall of the Roman Empire in the fifth century to the invention of printing in the fifteenth. The period is called "dark" because of the generally depraved state of European society at this time, the subservience of men's minds to priestly domination, and the general indifference to learning. The admirable civilization that Rome had developed and fostered, was swept out of existence by the barbarous invaders from Northern Europe, and there is no doubt that the first half of the medieval era, at least, from the year 500 to 1000, was one of the most brutal and ruffianly epochs in history. The principal characteristic of the middle ages were the feudal system and the papal power. By the first the common people were ground into a condition of almost hopeless slavery, by the second the evolution of just and equitable governments by the ruling clashes was rendered impossible through the intrusion of the pontifical authority into civil affairs. Learning did not wholly perish, but it betook itself to the seclusion of the cloisters. The monasteries were the resort of many earnest scholars, and there were prepared the writings of historians, metaphysicians and theologians. But during this time man lived, as the historian Symonds says, "enveloped in a cowl." The study of nature was not only ignored but barred, save only as it ministered in the forms of alchemy and astrology to the one cardinal medieval virtue—- credulity. Still the period saw many great characters and events fraught with the greatest importance to the advancement of the race.
THE DARK AGES.—The Dark Ages is a term often used by historians to refer to the Middle Ages, which spanned about 1,000 years, from the fall of the Roman Empire in the fifth century to the invention of printing in the fifteenth. The era is called "dark" because of the generally degraded state of European society at this time, with people’s minds being submissive to religious authority and a widespread indifference to education. The impressive civilization that Rome had built was destroyed by barbaric invaders from Northern Europe, and it's clear that the first half of the medieval period, specifically from 500 to 1000, was one of the most brutal times in history. The main features of the Middle Ages were the feudal system and the power of the papacy. Through feudalism, the common people were reduced to a state of nearly hopeless slavery, and because of papal influence, the development of fair and just governments by the ruling classes became impossible as religious authority intruded into civil matters. While learning didn’t completely vanish, it retreated to the isolation of monasteries. These monasteries became havens for dedicated scholars, where writings by historians, philosophers, and theologians were created. However, during this time, as the historian Symonds describes, man lived "enveloped in a cowl." The study of nature was not only neglected but also prohibited, except when it was used in alchemy and astrology to serve the dominant medieval virtue—credulity. Still, this period produced many great individuals and significant events that were crucial to the progress of humanity.
THE GREATEST DEPTH OF THE OCEAN NEVER MEASURED.—The deepest verified soundings are those made in the Atlantic Ocean, ninety miles off the island of St. Thomas, in the West Indies, 3,875 fathoms, or 23,250 feet Deeper water has been reported south of the Grand Bank of Newfoundland, over 27,000 feet in depth, but additional soundings in that locality did not corroborate this. Some years ago, it was claimed that very deep soundings, from 45,000 to 48,000 feet, had been found off the coast of South America, but this report was altogether discredited on additional investigation in these localities. The ship Challenger, which in 1872-74 made a voyage round the globe for the express purpose of taking deep sea soundings in all the oceans, found the greatest depth touched in the Pacific Ocean less than 3,000 fathoms, and the lowest in the Atlantic 3,875 fathoms, as given above.
THE GREATEST DEPTH OF THE OCEAN NEVER MEASURED.—The deepest verified soundings are in the Atlantic Ocean, ninety miles off the island of St. Thomas in the West Indies, at 3,875 fathoms, or 23,250 feet. Deeper water has been reported south of the Grand Bank of Newfoundland, over 27,000 feet, but further soundings in that area did not confirm this. Some years back, it was claimed that extremely deep soundings, from 45,000 to 48,000 feet, were found off the coast of South America, but this report was entirely discredited after further investigation in those areas. The ship Challenger, which sailed around the world from 1872-74 specifically to take deep-sea soundings in all the oceans, found the greatest depth reached in the Pacific Ocean was less than 3,000 fathoms, and the lowest in the Atlantic was 3,875 fathoms, as mentioned above.
THE ARMY OF THE REVOLUTION.—It is not positively known how many men from the colonies served in the war. The official tabular statement indicates a total off recorded years of enlistment and not a total of the the men who served. Hence, a man who served from April 19, 1775, until the formal cessation of hostilities, April 19, 1783 counted as eight men in the aggregate. In this basis of enlisted years, the following table gives the contribution various States: New Hampshire, 12,497; Massachusetts, 69,907; Rhode Island, 5,908; Connecticut, 31,939; New York, 17,781; New Jersey, 10,726; Pennsylvania, 25,678; Delaware, 2,386; Maryland, 13,912; Virginia, 26,678; North Carolina, 7,263; South Carolina, 6,417; Georgia, 2,679; Total, 233,771.
THE ARMY OF THE REVOLUTION.—It isn’t exactly known how many men from the colonies served in the war. The official table shows a total of recorded years of service rather than the total number of men who served. So, a man who served from April 19, 1775, until the official end of hostilities, April 19, 1783, counted as eight men in total. Based on these years of service, the following table lists the contributions from various States: New Hampshire, 12,497; Massachusetts, 69,907; Rhode Island, 5,908; Connecticut, 31,939; New York, 17,781; New Jersey, 10,726; Pennsylvania, 25,678; Delaware, 2,386; Maryland, 13,912; Virginia, 26,678; North Carolina, 7,263; South Carolina, 6,417; Georgia, 2,679; Total, 233,771.
THE WORLD'S DECISIVE BATTLES.—The fifteen decisive battles of the world from the fifth century before Christ to the beginning of the nineteenth century of the present era, are as follows:
THE WORLD'S DECISIVE BATTLES.—The fifteen key battles that shaped the world from the fifth century BC to the start of the nineteenth century AD are as follows:
The battle of Marathon, in which the Persian hosts were defeated by the Greeks under Miltiades, B.C. 490.
The battle of Marathon, where the Persians were defeated by the Greeks led by Miltiades, B.C. 490.
The defeat of the Athenians at Syracuse, B.C. 413.
The defeat of the Athenians at Syracuse, 413 B.C.
The battle of Arhela, in which the Persians under Darius were defeated by the invading Greeks under Alexander the Great, B.C. 331.
The Battle of Arhela, where the Persians led by Darius were defeated by the invading Greeks led by Alexander the Great, took place in 331 B.C.
The battle of the Metanrus, in which the Carthaginian forces under Hasdrubal were overthrown by the Romans, B.C. 207. Victory of the German tribes under Arminins over the Roman legions under Varus, A.D. 9. (The battle was fought in what is now the province of Lippe, Germany, near the source of the river Ems.)
The battle of Metanrus, where the Carthaginian forces led by Hasdrubal were defeated by the Romans, took place in 207 B.C. The German tribes, commanded by Arminius, triumphed over the Roman legions led by Varus in A.D. 9. (The battle occurred in what is now the province of Lippe, Germany, close to the source of the river Ems.)
Battle of Chalons, where Attila the terrible King of the Huns, was repulsed by the Romans under Aetius, A.D. 451
Battle of Chalons, where Attila, the fearsome King of the Huns, was defeated by the Romans led by Aetius, A.D. 451
Battle of Tours, in which the Saracen Turks invading Western Europe were utterly overthrown by the Franks under Charles Martel, A.D. 732.
Battle of Tours, where the Saracen Turks invading Western Europe were completely defeated by the Franks led by Charles Martel, A.D. 732.
Battle of Hastings, by which William the Conqueror became the ruler of England, Oct. 14, 1066.
Battle of Hastings, where William the Conqueror became the ruler of England, Oct. 14, 1066.
Victory of the French under Joan of Arc over the English at Orleans, April 29, 1429.
Victory of the French led by Joan of Arc against the English at Orleans, April 29, 1429.
Defeat of the Spanish Armada by the English naval force, July 29 and 30, 1588.
Defeat of the Spanish Armada by the English navy, July 29 and 30, 1588.
Battle of Blenheim, in which the French and Bavarians were defeated by the allied armies of Great Britain and Holland under the Duke of Marlborough, Aug. 2, 1704.
Battle of Blenheim, where the French and Bavarians were defeated by the allied armies of Great Britain and the Netherlands led by the Duke of Marlborough, August 2, 1704.
Battle of Pultowa, the Swedish army under Charles XII, defeated by the Russians under Peter the Great, July 8, 1709. Victory of the American army under General Gates over the British under General Burgoyne at Saratoga, Oct. 17, 1777.
Battle of Pultowa, the Swedish army led by Charles XII, defeated by the Russians commanded by Peter the Great, July 8, 1709. Victory of the American army under General Gates against the British led by General Burgoyne at Saratoga, Oct. 17, 1777.
Battle of Valmy where the allied armies of Prussia and Austria were defeated by the French under Marshal Kellerman. Sept. 20, 1792.
Battle of Valmy where the allied armies of Prussia and Austria were defeated by the French led by Marshal Kellerman. Sept. 20, 1792.
Battle of Waterloo, the allied forces of the British and Prussians defeated the French under Napoleon, the final overthrow of the great commander, June 18, 1815.
Battle of Waterloo, the allied forces of the British and Prussians defeated the French under Napoleon, marking the final defeat of the great commander, June 18, 1815.
These battles are selected as decisive, because of the important consequences that followed them. Few students of history, probably, would agree with Prof. Creasy, in restricting the list as he does. Many other conflicts might be noted, fraught with great importance to the human race, and unquestionably "decisive" in their nature; as, for instance, the victory of Sobieski over the Turkish army at Vienna, Sept. 12, 1683. Had the Poles and Austrians been defeated there, the Turkish general might readily have fulfilled his threat "to stable his horses in the Church of St. Peter's at Rome," and all Western Europe would, no doubt, have been devastated by the ruthless and bloodthirsty Ottomans. Of important and decisive battles since that of Waterloo we may mention in our own Civil War those of Gettysburg, by which the invasion of the North was checked, and at Chattanooga, Nov. 23 and 25, 1863, by which the power of the Confederates in the southwest received a deadly blow.
These battles are chosen as significant due to the major consequences that followed them. Few history students would likely agree with Prof. Creasy's narrow selection. Many other conflicts could be highlighted, which were extremely important to humanity and undoubtedly "decisive" in nature; for instance, Sobieski's victory over the Turkish army at Vienna on September 12, 1683. If the Poles and Austrians had lost there, the Turkish general might easily have carried out his threat "to stable his horses in the Church of St. Peter's in Rome," and all of Western Europe would surely have been devastated by the merciless and bloodthirsty Ottomans. Among the significant and decisive battles since Waterloo, we should note in our own Civil War the battle of Gettysburg, which halted the Northern invasion, and the battles at Chattanooga on November 23 and 25, 1863, which dealt a severe blow to the Confederates' power in the southwest.
THE WANDERING JEW.—There are various versions of the story of "The Wandering Jew," the legends of whom have formed the foundation of numerous romances, poems and tragedies. One version is that this person was a servant in the house of Pilate, and gave the Master a blow as He was being dragged out of the palace to go to His death. A popular tradition makes the wanderer a member of the tribe of Naphtali, who, some seven or eight years previous to the birth of the Christ-child left his father to go with the wise men of the East whom the star led to the lowly cot in Bethlehem. It runs, also, that the cause of the killing of the children can be traced to the stories this person related when he returned to Jerusalem of the visit of the wise men, and the presentation of the gifts they brought to the Divine Infant, when He was acknowledged by them to be the king of the Jews, He was lost sight of for a time, when he appeared as a carpenter who was employed in making the cross on which the Saviour was to be lifted up into the eyes of all men. As Christ walked up the way to Calvary, He had to pass the workshop of this man, and when He reached its door, the soldiers, touched by the sufferings of the Man of Sorrows, besought the carpenter to allow Him to rest there for a little, but he refused, adding insult to a want of charity. Then it is said that Christ pronounced his doom, which was to wander over the earth until the second coming. Since that sentence was uttered, he has wandered, courting death, but finding it not, and his punishment, becoming more unbearable as the generations come and go. He is said to have appeared in the sixteenth, seventeenth, and even as recently as the eighteenth century, under the names of Cartaphilus, and Ahasuerus, by which the Wandering Jew has been known. One of the legends described him as a shoemaker of Jerusalem, at whose door Christ desired to rest on the road to Calvary, but the man refused, and the sentence to wander was pronounced.
THE WANDERING JEW.—There are many versions of the story of "The Wandering Jew," whose legends have inspired countless romances, poems, and tragedies. One version tells that he was a servant in Pilate's house and struck Jesus as He was being dragged out to His death. A common tradition suggests that the wanderer was part of the tribe of Naphtali, who left his father about seven or eight years before Christ's birth to join the wise men from the East, guided by the star to the humble home in Bethlehem. It is also said that the reason for the massacre of the children can be linked to the stories he told upon returning to Jerusalem about the visit of the wise men and the gifts they presented to the Divine Infant, recognizing Him as the king of the Jews. He was lost for a time, appearing as a carpenter who was making the cross on which the Savior would be crucified. As Christ made His way to Calvary, He passed by the carpenter’s shop, and when He reached the door, the soldiers, moved by His suffering, begged the carpenter to let Him rest for a bit, but he refused, adding insult to his lack of compassion. It is said that Christ then pronounced his fate, condemning him to wander the earth until the Second Coming. Since that day, he has roamed, seeking death but never finding it, with his punishment growing more unbearable with each passing generation. He is said to have appeared in the sixteenth, seventeenth, and even as recently as the eighteenth century under the names Cartaphilus and Ahasuerus, which are associated with the Wandering Jew. One legend describes him as a shoemaker in Jerusalem, at whose door Christ sought to rest on the way to Calvary, but the man refused, leading to his sentence of eternal wandering.
SOME MEMORABLE DARK DAYS.—During the last hundred years there have been an unusually large number of dark days recorded. As has been suggested by several writers, this may have been the result of the careful scientific observations of modern times, as well as of the frequency of these phenomena. The dark day in the beginning of this century about which so much has been said and written occurred Oct. 21, 1816. The first day of the same month and year is also represented as "a close dark day." Mr. Thomas Robie, who took observations at Cambridge, Mass., has this to offer in regard to the phenomenon. "On Oct. 21 the day was so dark that people were forced to light candles to eat their dinners by; which could not he from an eclipse, the solar eclipse being the fourth of that month." The day is referred to by another writer as "a remarkable dark day in New England and New York," and it is noted, quaintly by a third, that "in October, 1816, a dark day occurred after a severe winter in New England." Nov. 26, 1816, was a dark day in London, and is described "in the neighborhood of Walworth and Camberwell so completely dark that some of the coachmen driving stages were obliged to get down and lead their horses with a lantern." The famous dark day in America was May 19, 1780. The phenomenon began about 10 o'clock in the forenoon. The darkness increased rapidly, and "in many places it was impossible to read ordinary print." There was widespread fear. Many thought that the Day of Judgment was at hand. At that time the Legislature of Connecticut was in session at Hartford. The House of Representatives, being unable to transact their business, adjourned. A proposal to adjourn the council was under consideration. When the opinion of Colonel Davenport was asked, he answered: "I am against an adjournment. The day of judgment is approaching or it is not. If it is not, there is no cause for adjournment: if it is, I choose to be found doing my duty. I wish, therefore, that candles may be brought." In Whittier's "Tent on the Beach" is given a beautiful poetical version of this anecdote. It is suggested by several authorities that the cause of the dark day in 1780 should be attributed simply to the presence of ordinary clouds of very unusual volume and density. These instances are, of course, grouped with phenomena of which not a great deal is known, and can in no way be classed with those occurrances occasioned by the smoke from extensive forest tires, volcanic eruptions, or fogs.
SOME MEMORABLE DARK DAYS.—In the past hundred years, there have been a surprisingly high number of recorded dark days. According to various writers, this may be due to the careful scientific observations in modern times and the frequency of these events. The dark day often cited from the beginning of this century occurred on October 21, 1816. The first day of that same month and year is also noted as "a close dark day." Mr. Thomas Robie, who observed this event from Cambridge, Massachusetts, remarked, "On October 21, it was so dark that people had to light candles to eat dinner by; this couldn’t be attributed to an eclipse, as the solar eclipse was on the fourth of that month." Another writer described this day as "a remarkable dark day in New England and New York," while a third commentated that "in October 1816, a dark day followed a harsh winter in New England." On November 26, 1816, a dark day was recorded in London, described as "so completely dark in the neighborhoods of Walworth and Camberwell that some stagecoach drivers had to get down and lead their horses with a lantern." The well-known dark day in America was May 19, 1780. It started around 10 AM, the darkness intensified quickly, and "in many places, it was impossible to read ordinary print." Widespread fear ensued, with many believing the Day of Judgment was near. At that time, the Connecticut Legislature was in session in Hartford. The House of Representatives couldn't continue with their business and decided to adjourn. A proposal to adjourn the council was being discussed. When Colonel Davenport was asked for his opinion, he replied: "I am against an adjournment. The Day of Judgment is approaching or it isn’t. If it isn’t, there’s no reason to adjourn; if it is, I’d rather be found doing my duty. So, I request that candles be brought." A beautiful poetic version of this story is presented in Whittier's "Tent on the Beach." Several experts suggest that the dark day in 1780 can simply be attributed to an unusually dense volume of regular clouds. These instances, of course, are grouped with phenomena that are not well understood and should not be equated with occurrences caused by smoke from large forest fires, volcanic eruptions, or fog.
THE REMARKABLE STORY OF CHARLIE ROSS.—Charlie Ross was the son of Christian K. Ross of Germantown, Pa., and at the time of his disappearance was a little over 4 years of age. The child and a brother 6 years old were playing July 1, 1874, in the streets of Germantown, when a couple of men drove up in a buggy and persuaded the children, with promises of toys and candies, to get in and ride with them in the vehicle. After driving around the place for a little time, the older brother, Walter Ross, was put out of the conveyance, and the strangers gave him 25 cents, telling him to go to a store near at hand and buy some candy and torpedoes for himself and Charlie. Walter did as he was told, but when he came out of the store the men with Charlie and the vehicle had disappeared. It was believed at first by the relatives and friends of the missing boy that he would be returned in a short time, as they supposed he might have been taken by some drunken men. Time passed, however, but no trace of the child had been discovered. In a few weeks a letter was received by Mr. Ross to the effect that if he would pay $20,000 his son would be returned, but, that the parent need not search for Charlie, as all efforts to find the abducted boy or his captors would only be attended with failure; and it was stated that if this amount was not paid, Charlie would be killed. The father answered this and a long correspondence ensued, while the search was prosecuted in all directions. Mr. Ross wanted the child delivered at the time the money was paid, but to this the abductors refused to agree. It is stated that more than $50,000 were expended to recover the child. At one time two gentlemen were two days in Fifth Avenue Hotel, New York, with the $20,000 ransom money to be given to the child-thieves, but they did not appear. The search was continued, and the officers of the law were looking up any and all evidence, until they had located the two men. These were found Dec. 4, 1874, committing a burglary in the house of Judge Van Brunt, Bay Ridge, L.I.; the burglary was discovered, the burglars seen and shot by persons residing in an adjoining residence. One of the men was killed instantly, the [pg 70] lived several hours, and confessed that he and his companion had abducted Charlie Ross, but that the dead thief, Mosher by name, was the one who knew where the boy was secreted. Walter Ross identified the burglars as the men who had enticed him and Charlie into the buggy. There the case rested. No new fact has been developed. The missing child has never been found. Many times have children been reported who resembled Charlie, and Mr. Ross has traveled far and near in his endless search, only to return sadly and report that his boy was still missing. No case in recent years has excited such universal sympathy as that of Charlie Ross.
THE REMARKABLE STORY OF CHARLIE ROSS.—Charlie Ross was the son of Christian K. Ross from Germantown, Pa., and at the time he went missing, he was a little over 4 years old. On July 1, 1874, Charlie and his 6-year-old brother were playing in the streets of Germantown when a couple of men drove up in a buggy and convinced the kids, with promises of toys and candy, to get in and ride with them. After some time driving around, they dropped off the older brother, Walter Ross, giving him 25 cents and telling him to go to a nearby store to buy some candy and firecrackers for himself and Charlie. Walter did what he was told, but when he came out of the store, the men with Charlie and the buggy had vanished. Initially, Charlie's family and friends thought he would be returned quickly, assuming he had been taken by drunken men. However, as time passed, no trace of the child was found. A few weeks later, Mr. Ross received a letter stating that if he paid $20,000, his son would be returned, and that he shouldn't search for Charlie, as any efforts to find him or his captors would be fruitless; it was also mentioned that if the money wasn’t paid, Charlie would be killed. The father responded, and a lengthy correspondence followed while searches continued everywhere. Mr. Ross wanted the child to be delivered when the money was paid, but the abductors refused this agreement. It is said that over $50,000 was spent trying to recover the child. At one point, two men stayed for two days at the Fifth Avenue Hotel in New York with the $20,000 ransom money meant for the kidnappers, but the kidnappers didn’t show up. The search continued, and law enforcement gathered any and all evidence until they located the two men. They were found on December 4, 1874, committing a burglary in the house of Judge Van Brunt in Bay Ridge, L.I.; the burglary was discovered, and the burglars were seen and shot by residents of a nearby house. One of the men was killed instantly, while the other lived for several hours and confessed that he and his partner had kidnapped Charlie Ross, but the dead thief, named Mosher, was the one who knew where the boy was hidden. Walter Ross identified the burglars as the men who had lured him and Charlie into the buggy. The case remained there, with no new facts emerging. The missing child has never been found. Many children resembling Charlie have been reported, and Mr. Ross has traveled far and wide in his endless search, only to return sadly, reporting that his boy was still missing. No case in recent years has garnered such widespread sympathy as that of Charlie Ross.
THE BLUE LAWS ON SMOKING.—There were some very stringent laws in Massachusetts against the use of tobacco in public, and while the penalties were not so heavy, yet they were apparently rigidly enforced for a time. We quote from a law passed in October, 1632, as follows: "It is ordered that noe person shall take any tobacco publiquely, under paine of punishment; also that every one shall pay 1d. for every time hee is convicted of takeing tobacco in any place, and that any Assistant shall have power to receave evidence and give order for levyeing of it, as also to give order for the levyeing of the officer's charge. This order to begin the 10th of November next." In September, 1634, we discover another law on the same article: "Victualers, or keepers of an Ordinary, shall not suffer any tobacco to be taken in their howses, under the penalty of 5s. for every offence, to be payde by the victuler, and 12d. by the party that takes it. Further, it is ordered, that noe person shall take tobacco publiquely, under the penalty of 2s. 6d., nor privately, in his owne house, or in the howse of another, before strangers, and that two or more shall not take it togeather, anywhere, under the aforesaid penalty for every offence." In November, 1637, the record runs: "All former laws against tobacco are repealed, and tobacco is sett at liberty;" but in September, 1638, "the [General] Court, finding that since the repealing of the former laws against tobacco, the same is more abused then before, it hath therefore ordered, that no man shall take any tobacco in the fields, except in his journey, or at meale times, under paine of 12d. for every offence; nor shall take any tobacco in (or so near) any dwelling house, barne, corne or hay rick, as may likely indanger the fireing thereof, upon paine of 10s. for every offence; nor shall take any tobacco in any inne or common victualing house, except in a private roome there, so as neither the master of the same house nor any other guests there shall take offence thereat, which if they do, then such person is fourthwith to forbeare, upon paine of 12s. 6d. for every offence. Noe man shall kindle fyre by gunpowder, for takeing tobacco, except in his journey, upon paine of 12d. for every offence."
THE BLUE LAWS ON SMOKING.—There were some very strict laws in Massachusetts against using tobacco in public, and while the penalties weren't severe, they were clearly enforced for a time. We quote from a law passed in October, 1632, as follows: "It is ordered that no person shall take any tobacco publicly, under penalty of punishment; also, that everyone shall pay 1d. for every time he is convicted of taking tobacco in any place, and that any Assistant shall have the authority to receive evidence and give orders for levying it, as well as to order the levying of the officer's charge. This order is to start on the 10th of November next." In September, 1634, we find another law on the same topic: "Victualers, or keepers of an Ordinary, must not allow any tobacco to be smoked in their houses, under the penalty of 5s. for every offense, to be paid by the victualer, and 12d. by the person who smokes it. Furthermore, it is ordered that no person shall smoke tobacco publicly, under a penalty of 2s. 6d., nor privately in his own house, or another's house, before strangers, and that two or more shall not smoke it together, anywhere, under the aforementioned penalty for every offense." In November, 1637, the record states: "All previous laws against tobacco are repealed, and tobacco is set free;" but in September, 1638, "the [General] Court, finding that since the repeal of the previous laws against tobacco, it has been abused more than before, therefore orders that no man shall take any tobacco in the fields, except while traveling, or at mealtime, under a penalty of 12d. for every offense; nor shall he take any tobacco in (or so close to) any dwelling house, barn, corn or hay rick, where it could likely cause a fire, under penalty of 10s. for every offense; nor shall he take any tobacco in any inn or common victualing house, except in a private room there, provided that neither the master of the house nor any other guests take offense at it, and if they do, then that person must immediately stop, under penalty of 12s. 6d. for every offense. No man shall light a fire with gunpowder for taking tobacco, except while traveling, under penalty of 12d. for every offense."
THE REMARKABLE CAVES—WYANDOTTE AND MAMMOTH.—Wyandotte Cave is in Jennings township, Crawford county, Ind., near the Ohio river. It is a rival of the great Mammoth Cave in grandeur and extent. Explorations have been made for many miles. It excels the Mammoth Cave in the number and variety of its stalagmites and stalactites, and in the size of several of its chambers. One of these chambers is 350 feet in length, 245 feet in height, and contains a hill 175 feet high, on which are three fine stalagmites. Epsom salts, niter and alum have been obtained from the earth of the cave. The Mammoth Cave is in Edmondson county, near Green River, about seventy-five miles from Louisville. Its entrance is reached by passing down a wild, rocky ravine through a dense forest. The cave extends some nine miles. To visit the portions already traversed, it is said, requires 150 to 200 miles of travel. The cave contains a succession of wonderful avenues, chambers, domes, abysses, grottoes, lakes, rivers, cataracts and other marvels, which are too well known to need more than a reference. One chamber—the Star—is about 500 feet long, 70 feet wide, 70 feet high, the ceiling of which is composed of black gypsum, and is studded with innumerable white points, that by a dim light resemble stars, hence the name of the chamber. There are avenues one and a half and even two miles in length, some of which are incrusted with beautiful formations, and present the appearance of enchanted palace halls. There is a natural tunnel about three-quarters of a mile long, 100 feet wide, covered with a ceiling of smooth rock 45 feet high. There is a chamber having an area of from four to five acres, and there are domes 200 and 300 feet high. Echo River is some three-fourths of a mile in length, 200 feet in width at some points, and from 10 to 30 in depth, and runs beneath an arched ceiling of smooth rock about 15 feet high, while the Styx, another river, is 450 feet long, from 15 to 40 feet wide, and from 30 to 40 feet deep, and is spanned by a natural bridge. Lake Lethe has about the same length and width as the river Styx, varies in depth from 3 to 40 feet, lies beneath a ceiling some 90 feet above its surface, and sometimes rises to a height of 60 feet. There is also a Dead Sea, quite a somber body of water. There are several interesting caves in the neighborhood, one three miles long and three each about a mile in length.
THE REMARKABLE CAVES—WYANDOTTE AND MAMMOTH.—Wyandotte Cave is located in Jennings Township, Crawford County, Indiana, close to the Ohio River. It rivals the famous Mammoth Cave in size and splendor. Explorations have been conducted for many miles. It surpasses Mammoth Cave in the variety and quantity of its stalagmites and stalactites, as well as in the dimensions of some of its chambers. One chamber measures 350 feet in length and 245 feet in height, featuring a hill that's 175 feet high, adorned with three impressive stalagmites. Epsom salts, niter, and alum have been extracted from the cave's earth. Mammoth Cave is found in Edmondson County, near Green River, roughly seventy-five miles from Louisville. To reach its entrance, you must pass through a rugged, rocky ravine in a dense forest. The cave stretches around nine miles. It's said that exploring the parts already mapped would require traveling between 150 to 200 miles. The cave showcases a series of astonishing passages, chambers, domes, abysses, grottoes, lakes, rivers, waterfalls, and other wonders, all well-known enough to need only citation. One chamber—the Star—is about 500 feet long, 70 feet wide, and 70 feet high, with a ceiling made of black gypsum dotted with countless white points that resemble stars in dim light, leading to its name. There are passages one and a half to two miles long, some adorned with beautiful formations, giving off the vibe of enchanted palace halls. A natural tunnel is about three-quarters of a mile long, 100 feet wide, and features a smooth rock ceiling that's 45 feet high. One chamber spans four to five acres, and there are domes reaching heights of 200 and 300 feet. Echo River is roughly three-quarters of a mile long, 200 feet wide at some points, and 10 to 30 feet deep, flowing beneath a smooth rock ceiling that's about 15 feet high. The Styx, another river, measures 450 feet in length, 15 to 40 feet wide, and 30 to 40 feet deep, with a natural bridge overhead. Lake Lethe is similar in length and width to the Styx, varying in depth from 3 to 40 feet, sitting beneath a ceiling roughly 90 feet above it, and occasionally rising to 60 feet. There is also a Dead Sea, a rather gloomy body of water. Several intriguing caves are nearby, including one that's three miles long and three others, each about a mile in length.
THE SOUTH SEA BUBBLE.—The "South Sea Bubble," as it is generally called, was a financial scheme which occupied the attention of prominent politicians, communities, and even nations in the early part of the eighteenth century. Briefly the facts are: In 1711 Robert Hartley, Earl of Oxford, then Lord Treasurer, proposed to fund a floating debt of about £10,000,000 sterling, the interest, about $600,000, to be secured by rendering permanent the duties upon wines, tobacco, wrought silks, etc. Purchasers of this fund were to become also shareholders in the "South Sea Company," a corporation to have the monopoly of the trade with Spanish South America, a part of the capital stock of which was to be the new fund. But Spain, after the treaty of Utrecht, refused to open her commerce to England, and the privileges of the "South Sea Company" became worthless. There were many men of wealth who were stockholders, and the company continued to flourish, while the ill success of its trading operations was concealed. Even the Spanish War of 1718 did not shake the popular confidence. Then in April, 1720, Parliament, by large majorities in both Houses, accepted the company's plan for paying the national debt, and after that a frenzy of speculation seized the nation, and the stock rose to £300 a share, and by August had reached £1,000 a share. Then Sir John Blunt, one of the leaders, sold out, others followed, and the stock began to fall. By the close of September the company stopped payment and thousands were beggared. An investigation ordered by Parliament disclosed much fraud and corruption, and many prominent persons were implicated, some of the directors were imprisoned, and all of them were fined to an aggregate amount of £2,000,000 for the benefit of the stockholders. A great part of the valid assets was distributed among them, yielding a dividend of about 33 per cent.
THE SOUTH SEA BUBBLE.—The "South Sea Bubble," as it's commonly known, was a financial scheme that caught the attention of leading politicians, communities, and even countries in the early 18th century. Here are the key facts: In 1711, Robert Hartley, the Earl of Oxford and then Lord Treasurer, suggested funding a floating debt of around £10,000,000 sterling. The interest, roughly $600,000, was to be secured by making permanent the duties on wines, tobacco, silk, and other imports. Buyers of this fund would also become shareholders in the "South Sea Company," a corporation given the monopoly on trade with Spanish South America, part of whose capital stock would come from the new fund. However, after the treaty of Utrecht, Spain refused to open its commerce to England, making the "South Sea Company" privileges worthless. Many wealthy individuals were shareholders, and the company continued to thrive while its poor trading performance was hidden. Even the Spanish War of 1718 didn’t shake public confidence. Then in April 1720, Parliament overwhelmingly approved the company's plan to pay off the national debt, which triggered a nationwide speculation frenzy. The stock price skyrocketed to £300 a share and hit £1,000 a share by August. Sir John Blunt, one of the leaders, sold his shares, prompting others to do the same, and the stock began to plummet. By the end of September, the company halted payments, leaving thousands destitute. An investigation ordered by Parliament revealed significant fraud and corruption, implicating many prominent individuals. Some directors were imprisoned, and all were fined a total of £2,000,000 for the shareholders' benefit. A substantial portion of the legitimate assets was distributed to them, resulting in a dividend of about 33 percent.
AREA OF NORTH AMERICA.—The following figures show the extent of the United States as compared with the British possessions in North America: United States, 3,602,884 square miles. British possessions—Ontario, 121,26O; Quebec, 210,020; Nova Scotia, 18,670; New Brunswick, 27,037; British Columbia, 233,000; Manitoba, 16,000; N.W. and Hudson Bay Territories, 2,206,725; Labrador and Arctic Ocean Islands, make a total of 3,500,000.
AREA OF NORTH AMERICA.—The following figures show the size of the United States compared to the British territories in North America: United States, 3,602,884 square miles. British territories—Ontario, 121,260; Quebec, 210,020; Nova Scotia, 18,670; New Brunswick, 27,037; British Columbia, 233,000; Manitoba, 16,000; Northwest and Hudson Bay Territories, 2,206,725; Labrador and Arctic Ocean Islands, total 3,500,000.

HOUSEHOLD RECIPES
MISCELLANEOUS.
Axle Grease.—1. Water, 1 gallon; soda, 1/3 pound; palm oil, 10 pounds. Mix by heat, and stir till nearly cold.
Axle Grease.—1. Water, 1 gallon; baking soda, 1/3 pound; palm oil, 10 pounds. Heat and mix together, then stir until it’s almost cool.
2. Water, rape oil, of each 1 gallon; soda, 1/3 pound; palm oil, 1/4 pound.
2. Water, 1 gallon; rapeseed oil, 1 gallon; baking soda, 1/3 pound; palm oil, 1/4 pound.
3. Water, 1 gallon; tallow, 3 pounds; palm oil, 6 pounds; soda, 1/2 pound. Heat to 210 deg. Fahrenheit and stir until cool.
3. Water, 1 gallon; tallow, 3 pounds; palm oil, 6 pounds; soda, 1/2 pound. Heat to 210°F and stir until cool.
4. Tallow, 8 pounds; palm oil, 10 pounds; plumbago, 1 pound. Makes a good lubricator for wagon axles.
4. Tallow, 8 pounds; palm oil, 10 pounds; plumbago, 1 pound. This makes a great lubricant for wagon axles.
How to Shell Beans Easy.—Pour upon the pods a quantity of scalding water, and the beans will slip very easily from the pod. By pouring scalding water on apples the skin may be easily slipped off, and much labor saved.
How to Shell Beans Easily.—Pour hot water over the pods, and the beans will come out of the pod very easily. By pouring hot water on apples, the skin can be easily removed, saving a lot of effort.
How to Clean Bed-Ticks.—Apply Poland starch, by rubbing it on thick with a cloth. Place it in the sun. When dry, rub it if necessary. The soiled part will be clean as new.
How to Clean Bed-Ticks.—Use Poland starch by rubbing it on thick with a cloth. Put it in the sun. When it’s dry, rub it if needed. The dirty area will be as good as new.
How to Wash 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 with a clean flannel or house-cloth. Any particular dirty spot should be rubbed with pure gall.
How to Wash Carpets.—Shake and beat it well; lay it on the floor and secure it firmly; then, using a clean cloth, wash it with a quart of bullock's gall mixed with three quarts of soft, cold water, and wipe it off with a clean cloth or household towel. For any specific dirty spots, rub them with pure gall.
How to Clean Carpets.—Before proceeding to sweep a carpet a few handfuls of waste tea-leaves should be sprinkled over it. A stiff hair broom or brush should be employed, unless the carpet is very dirty, when a whisk or carpet-broom should be used, first followed by another made of hair, to take off the loose dust. The frequent use of a stiff carpet-broom soon wears off the beauty of the best carpet. An ordinary clothes brush is best adapted for superior carpets. When carpets are very dirty they should be cleaned by shaking and beating.
How to Clean Carpets.—Before you start sweeping a carpet, sprinkle a few handfuls of used tea leaves over it. Use a stiff hair broom or brush, unless the carpet is extremely dirty, in which case you should use a whisk or carpet broom first, followed by a hair broom to remove loose dust. Regular use of a stiff carpet broom can quickly wear down the beauty of even the best carpets. For high-quality carpets, an ordinary clothes brush works best. If carpets are very dirty, they should be cleaned by shaking and beating them.
Beat it well with a stick in the usual manner until all the dust is removed, then take out the stains, if any, with lemon or sorrel-juice. When thoroughly dry rub it all over with the crumb of a hot wheaten loaf, and if the weather is very fine, let hang out in the open air for a night or two. This treatment will revive the colors, and make the carpet appear equal to new.
Beat it well with a stick as you normally would until all the dust is gone, then remove any stains with lemon or sorrel juice. Once it's completely dry, rub it all over with the crumb of a hot wheat roll, and if the weather is nice, let it hang outside for a night or two. This process will refresh the colors and make the carpet look like new.
How to Remove Spots on Carpets.—A few drops of carbonate of ammonia, and a small quantity of warm rain water, will prove a safe and easy antacid, etc., and will change, if carefully applied, discolored spots upon carpets, and indeed, all spots, whether produced by acids or alkalies. If one has the misfortune to have a carpet injured by whitewash, this will immediately restore it.
How to Remove Spots on Carpets.—A few drops of ammonia and a small amount of warm rainwater will serve as a safe and effective cleaner, and if applied carefully, will remove discolored spots on carpets, including those caused by acids or bases. If you happen to have a carpet damaged by whitewash, this solution will quickly restore it.
How to Remove Ink Spots on Carpets.—As soon as the ink has been spilled, take up as much as you can with a sponge, and then pour on cold water repeatedly, still taking up the liquid; next rub the place with a little wet oxalic acid or salt of sorrel, and wash it off immediately with cold water, and then rub on some hartshorn.
How to Remove Ink Spots on Carpets.—As soon as the ink spills, blot up as much as you can with a sponge, then pour cold water over the area repeatedly, continuing to soak up the liquid. Next, rub the spot with a bit of wet oxalic acid or sorrel salt, then rinse it off immediately with cold water, and finally apply some hartshorn.
Cleaning and Scouring of Cloth.—The common method of cleaning cloth is by beating and brushing, unless when very dirty, when it undergoes the operation of scouring. This is best done on the small scale, as for articles of wearing apparel, etc., by dissolving a little curd soap in water, and after mixing it with a little ox-gall, to touch over all the spots of grease, dirt, etc., with it, and to rub them well with a stiff brush, until they are removed, after which the article may be well rubbed all over with a brush or sponge dipped into some warm water, to which the previous mixture and a little more ox-gall has been added. When this has been properly done, it only remains to thoroughly rinse the article in clean water until the latter passes off uncolored, when it must be hung up to dry. For dark, colored cloths the common practice is to add some Fuller's-earth to the mixture of soap and gall. When nearly dry the nap should be laid right and the article carefully pressed, after which a brush, moistened with a drop or two of olive oil, is passed several times over it, which will give it a superior finish.
Cleaning and Scouring of Cloth.—The usual way to clean cloth is by beating and brushing, unless it's very dirty, in which case it needs scouring. This is best done on a small scale, like for clothing, by dissolving a bit of curd soap in water and mixing it with a little ox-gall. Use this mixture to spot-treat all the grease and dirt with a stiff brush until they are removed. After that, thoroughly rub the entire item with a brush or sponge dipped in warm water, which has the previous mixture and a bit more ox-gall added. Once this is done, rinse the item well in clean water until the water runs clear, then hang it up to dry. For dark, colored fabrics, it's common to add some Fuller's-earth to the soap and gall mixture. When nearly dry, the nap should be smoothed out, and the item should be carefully pressed. Finally, use a brush moistened with a drop or two of olive oil to go over it several times, which will give it a great finish.
Cloth may also be cleaned in the dry way, as follows: First remove the spots, as above, and when the parts have dried, strew clean, damp sand over it, and beat it in with a brush, after which brush the article with a hard brush when the sand will readily come out, and bring the dirt with it. Black cloth which is very rusty should receive a coat of reviver after drying, and be hung up until the next day, when it may be pressed and finished off as before. Scarlet cloth requires considerable caution. After being thoroughly rinsed, it should be repeatedly passed through cold spring water, to which a tablespoonful or two of solution of tin has been added. If much faded, it should be dipped in a scarlet dye-bath. Buff cloth is generally cleansed by covering it with a paste made with pipe-clay and water, which, when dry,-is rubbed and brushed off.
Cloth can also be cleaned the dry way, like this: First, remove the spots as mentioned before, and once the areas have dried, sprinkle clean, damp sand over them and brush it in. After that, use a hard brush to wipe off the sand, which will bring out the dirt with it. For black cloth that is very worn, it should get a coat of reviver after drying and be hung up until the next day. Then, it can be pressed and finished as before. Scarlet cloth requires extra care. After being thoroughly rinsed, it should be passed through cold spring water several times, with a tablespoon or two of a tin solution added. If it’s very faded, it should be dipped in a scarlet dye bath. Buff cloth is usually cleaned by covering it with a paste made from pipe clay and water, which is rubbed and brushed off once it’s dry.
Renovation of Cloth.—The article undergoes the process of scouring before described, and, after being well rinsed and drained, it is put on a board, and the thread-bare parts rubbed with a half-worn hatter's card, filled with flocks, or with a teazle or a prickly thistle, until a nap is raised. It is next hung up to dry, the nap laid the right way with a hard brush, and finished as before. When the cloth is much faded, it is usual to give it a dip, as it is called, or to pass it through a dye-bath, to freshen up the color.
Renovation of Cloth.—The article goes through the scouring process mentioned earlier, and after being thoroughly rinsed and drained, it is placed on a board. The worn areas are rubbed with a slightly used hatter's card filled with fluff, or with a teasel or prickly thistle, until a nap is raised. It is then hung up to dry, the nap is brushed the right way with a stiff brush, and finished as before. When the cloth is significantly faded, it's common to give it a dip, or to run it through a dye-bath, to freshen up the color.
How to Revive the Color of Black Cloth.—If a coat, clean it well, then boil from two to four ounces of logwood in your copper, or boiler, for half an hour; dip your coat in warm water, and squeeze it as dry as you can, then put it into the copper and boil it for half an hour. Take it out, and add a piece of green copperas, about the size of a horse-bean; boil it another half hour, then draw it, and hang it in the air for an hour or two; take it down; rinse it in two or three cold waters; dry it, and let it be [pg 72] brushed with a soft brush, over which a drop or two of the oil of olives has been rubbed, then stroke your coat regularly over.
How to Bring Back the Color of Black Fabric.—If you have a coat, clean it thoroughly, then boil two to four ounces of logwood in a pot for half an hour; dip your coat in warm water and wring it out as much as you can. Afterward, put it into the pot and boil it for another half hour. Take it out and add a piece of green copperas about the size of a horse bean; boil it for another half hour, then remove it and hang it in the air for an hour or two. After that, take it down and rinse it in two or three cold waters; dry it, and then brush it with a soft brush that has had a drop or two of olive oil rubbed on it, and then smooth your coat evenly over.
How to Restore Crape.—Skimmed milk and water, with a little bit of glue in it, made scalding hot, is excellent to restore rusty Italian crape. If clapped and pulled dry like muslin, it will look as good as new; or, brush the veil till all the dust is removed, then fold it lengthwise, and roll it smoothly and tightly on a roller. Steam it till it is thoroughly dampened, and dry on the roller.
How to Restore Crape.—Skimmed milk and water, mixed with a little glue and heated until steaming, is great for restoring rusty Italian crape. If you press and stretch it dry like muslin, it will look brand new; alternatively, brush the veil to remove all the dust, then fold it lengthwise and roll it smoothly and tightly onto a rod. Steam it until it's completely damp, then let it dry on the rod.
How to Cleanse Feather Beds.—When feather beds become soiled and heavy they may be made clean and light by being treated in the following manner: Rub them over with a stiff brush, dipped in hot soap-suds. When clean lay them on a shed, or any other clean place where the rain will fall on them. When thoroughly soaked let them dry in a hot sun for six or seven successive days, shaking them up well and turning them over each day. They should be covered over with a thick cloth during the night; if exposed to the night air they will become damp and mildew. This way of washing the bed-ticking and feathers makes them very fresh and light, and is much easier than the old-fashioned way of emptying the beds and washing the feathers separately, while it answers quite as well. Care must be taken to dry the bed perfectly before sleeping on it. Hair mattresses that have become hard and dirty can be made nearly as good as new by ripping them, washing the ticking, and picking the hair free from bunches and keeping it in a dry, airy place several days. Whenever the ticking gets dry fill it lightly with the hair, and tack it together.
How to Clean Feather Beds.—When feather beds get dirty and heavy, you can make them clean and light again by following these steps: Brush them with a stiff brush dipped in hot soapy water. Once clean, lay them in a shed or another clean spot where it can rain on them. After they’re thoroughly soaked, let them dry in the hot sun for six or seven days, shaking and flipping them each day. Cover them with a thick cloth at night; if they’re left exposed to the night air, they can get damp and develop mildew. This method of washing the bed-ticking and feathers makes them very fresh and light and is much easier than the old-fashioned method of emptying the beds and washing the feathers separately, while still being just as effective. Make sure the bed is completely dry before sleeping on it. Hair mattresses that have become hard and dirty can be nearly restored to new by ripping them open, washing the ticking, and separating the hair from clumps, keeping it in a dry, airy place for several days. Whenever the ticking is dry, fill it lightly with the hair and reassemble it.
How to Cut Up and Cure Pork.—Have the hog laid on his back on a stout, clean bench; cut off the head close to the base. If the hog is large, there will come off a considerable collar, between head and shoulders, which, pickled or dried, is useful for cooking with vegetables. Separate the jowl from the face at the natural joint; open the skull lengthwise and take out the brains, esteemed a luxury. Then with a sharp knife remove the back-bone the whole length, then the long strip of fat underlying it, leaving about one inch of fat covering the spinal column.
How to Cut Up and Cure Pork.—Lay the hog on its back on a sturdy, clean table; cut off the head close to the base. If the hog is large, you will have quite a bit of meat between the head and shoulders, which can be pickled or dried and is great for cooking with vegetables. Separate the jowl from the face at the natural joint; cut the skull open lengthwise and remove the brains, which are considered a delicacy. Then, using a sharp knife, take out the backbone along its entire length, followed by the long strip of fat underneath it, leaving about an inch of fat over the spinal column.
The leaf lard, if not before taken out for the housewife's convenience, is removed, as is also the tenderloin—a fishy-shaped piece of flesh—often used for sausage, but which makes delicious steak. The middling or sides are now cut out, leaving the shoulders square-shaped and the hams pointed, or they may be rounded to your taste. The spare-ribs are usually wholly removed from the sides, with but little meat adhering. It is the sides of small, young hogs cured as hams that bear the name of breakfast bacon, The sausage meat comes chiefly in strips from the backbone, part of which may also be used as steak. The lean trimmings from about the joints are used for sausage, the fat scraps rendered up with the backbone lard.
The leaf lard, if it hasn't already been taken out for the housewife's convenience, is removed, along with the tenderloin—a fish-shaped piece of meat—often used for sausage but also makes a delicious steak. The middles or sides are now cut out, leaving the shoulders square and the hams pointed, or they can be rounded to your preference. The spare ribs are usually completely removed from the sides, with very little meat left on them. It's the sides of young hogs that are cured as hams that are called breakfast bacon. The sausage meat primarily comes in strips from the backbone, part of which can also be used as steak. The lean trimmings around the joints are used for sausage, while the fat scraps are rendered with the backbone lard.
The thick part of the backbone that lies between the shoulders, called griskin or chine, is separated from the tapering, bony part, called backbone by way of distinction, and used as flesh. The chines are smoked with jowls, and used in late winter or spring.
The meaty section of the backbone located between the shoulders, known as griskin or chine, is distinct from the thinner, bony section referred to as the backbone, and is used as meat. The chines are smoked along with jowls and are utilized in late winter or spring.
When your meat is to be pickled it should be dusted lightly with saltpetre sprinkled with salt, and allowed to drain twenty-four hours; then plunge it into pickle, and keep under with a weight. It is good policy to pickle a portion of the sides. They, after soaking, are sweeter to cook with vegetables, and the grease fried from them is much more useful than that of smoked meat.
When you're pickling meat, you should lightly dust it with saltpeter and sprinkle some salt on it, then let it drain for twenty-four hours. After that, immerse it in the pickling solution and keep it submerged with a weight. It's a good idea to pickle some of the sides as well. After soaking, they taste better when cooked with vegetables, and the fat rendered from them is much more useful than that from smoked meat.
If your meat is to be dry salted, allow one teaspoonful of pulverized saltpetre to one gallon of salt, and keep the mixture warm beside you. Put on a hog's ear as a mitten, and rub each piece of meat thoroughly. Then pack skin side down, ham upon ham, side upon side, strewing on salt abundantly. It is best to put large and small pieces in different boxes for the convenience of getting at them to hang up at the different times they will come into readiness. The weather has so much to do with the time that meat requires to take salt that no particular time can be specified for leaving it in.
If you want to dry salt your meat, use one teaspoon of powdered saltpeter for every gallon of salt, and keep the mixture warm nearby. Put a hog's ear on your hand like a mitten and rub each piece of meat well. Then, pack the meat skin side down, ham on ham, side by side, generously sprinkling salt in between. It's best to store large and small pieces in separate containers so it's easier to access them when they're ready to hang up at different times. The weather greatly affects how long the meat needs to absorb the salt, so there’s no specific time to leave it in.
The best test is to try a medium-sized ham; if salt enough, all similar and smaller pieces are surely ready, and it is well to remember that the saltness increases in drying. Ribs and steaks should be kept in a cold, dark place, without salting, until ready for use. If you have many, or the weather is warm, they keep better in pickle than dry salt. Many persons turn and rub their meat frequently. We have never practiced this, and have never lost any.
The best test is to try a medium-sized ham; if it's salty enough, all similar and smaller pieces are definitely ready, and it's good to remember that the saltiness increases as it dries. Ribs and steaks should be stored in a cold, dark place without salting until you're ready to use them. If you have a lot, or if the weather is warm, they stay fresher in pickle than dry salt. Many people turn and rub their meat frequently. We've never done this, and we've never lost any.
When the meat is ready for smoking, dip the hocks of the joints in ground black pepper and dust the raw surface thickly with it. Sacks, after this treatment, may be used for double security, and I think bacon high and dry is sweeter than packed in any substance. For sugar-cured hams we append the best recipe we have ever used, though troublesome.
When the meat is ready to be smoked, dip the hocks of the joints in ground black pepper and coat the raw surface generously with it. After this step, bags may be used for added protection, and I believe bacon that is hung up to dry is tastier than when stored in anything else. For sugar-cured hams, we include the best recipe we've ever used, even though it's a bit tricky.
English Recipe for Sugar-Curing Hams.—So soon as the meat comes from the butcher's hand rub it thoroughly with the salt. Repeat this four days, keeping the meat where it can drain. The fourth day rub it with saltpetre and a handful of common salt, allowing one pound of saltpetre to seventy pounds of meat. Now mix one pound of brown sugar and one of molasses, rub over the ham every day for a fortnight, and then smoke with hickory chips or cobs. Hams should be hung highest in meat-houses, because there they are less liable to the attacks of insects, for insects do not so much infest high places—unlike human pests.
English Recipe for Sugar-Curing Hams.—As soon as the meat is fresh from the butcher, rub it thoroughly with salt. Do this for four days, keeping the meat in a place where it can drain. On the fourth day, rub it down with saltpetre and a handful of regular salt, using one pound of saltpetre for every seventy pounds of meat. Next, mix one pound of brown sugar with one pound of molasses and rub this mixture over the ham every day for two weeks, then smoke it using hickory chips or cobs. Hams should be hung up high in meat houses, as this helps protect them from insects, which are less likely to infest higher places—unlike human pests.
Pickle.—Make eight gallons of brine strong enough to float an egg; add two pounds of brown sugar or a quart of molasses, and four ounces of saltpetre; boil and skim clean, and pour cold on your meat. Meat intended for smoking should remain in pickle about four weeks. This pickle can be boiled over, and with a fresh cup of sugar and salt used all summer. Some persons use as much soda as saltpetre. It will correct acidity, but we think impairs the meat.
Pickle.—Prepare eight gallons of brine that’s strong enough to float an egg; add two pounds of brown sugar or a quart of molasses, and four ounces of saltpeter; boil and skim it clean, then pour it cold over your meat. Meat meant for smoking should stay in the brine for about four weeks. This brine can be boiled again, and with a fresh cup of sugar and salt, it can be used all summer. Some people add as much baking soda as saltpeter. It will balance out the acidity, but we think it ruins the meat.
Washing Preparation.—Take a 1/4 of a pound of soap, a 1/4 of a pound of soda, and a 1/4 of a pound of quicklime. Cut up the soup and dissolve it in 1 quart of boiling water; pour 1 quart of boiling water over the soda, and 3 quarts of boiling water upon the quicklime. The lime must be quick and fresh; if it is good it will bubble up on pouring the hot water upon it. Each must be prepared in separate vessels. The lime must settle so as to leave the water on the top perfectly clear; then strain it carefully (not disturbing the settlings) into the washboiler with the soda and soap; let it scald long enough to dissolve the soap, then add 6 gallons of soap water. The clothes must be put to soak over night, after rubbing soap upon the dirtiest parts of them. After having the above in readiness, wring out the clothes which have been put in soak, put them on to boil, and let each lot boil half an hour; the same water will answer for the whole washing. After boiling each lot half an hour drain them from the boiling water put them in a tub and pour upon them two or three pailsful of clear, hot water; after this they will want very little rubbing; then rinse through two waters, blueing the last. When dried they will be a beautiful white. After washing the cleanest part of the white clothes, take two pails of the suds in which they have been washed, put it over the fire and scald, and this will wash all the flannels and colored clothes without any extra soap. The white flannels, after being well washed in the suds, will require to be scalded by turning on a teakettle of boiling water.
Washing Preparation.—Take 1/4 pound of soap, 1/4 pound of soda, and 1/4 pound of quicklime. Cut the soap into pieces and dissolve it in 1 quart of boiling water; pour 1 quart of boiling water over the soda, and 3 quarts of boiling water over the quicklime. The lime should be quick and fresh; if it's good, it will bubble when you pour the hot water on it. Each ingredient should be prepared in separate containers. The lime must settle to leave the water on top perfectly clear; then carefully strain it (without disturbing the settled parts) into the washboiler with the soda and soap. Let it scald long enough to dissolve the soap, then add 6 gallons of soapy water. The clothes should be soaked overnight, after you rub soap on the dirtiest areas. Once everything is ready, wring out the clothes that have been soaking, put them in to boil, and let each batch boil for half an hour; you can use the same water for the entire washing. After boiling each batch for half an hour, drain them from the boiling water, place them in a tub, and pour two or three pails of clear, hot water on them; after this, they will need very little rubbing. Rinse them through two waters, adding bluing to the last rinse. When dried, they will be a beautiful white. After washing the cleanest part of the white clothes, take two pails of the soapy water they were washed in, heat it up, and this will wash all the flannels and colored clothes without using any extra soap. The white flannels, once well washed in the soapy water, will need to be scalded by pouring on a kettle of boiling water.

HOW TO DESTROY HOUSEHOLD PESTS
How to Destroy Ants.—Ants that frequent houses or gardens may he destroyed by taking flower of brimstone half a pound and potash four ounces; set them in an iron or earthen pan over the fire till dissolved and united; afterward beat them to a powder, and infuse a little of this powder in water; and wherever you sprinkle it the ants will die or fly the place.
How to Get Rid of Ants.—Ants that come into homes or gardens can be eliminated by using half a pound of flower of brimstone and four ounces of potash. Mix them in an iron or ceramic pan over the fire until they dissolve and combine. Then, grind them into a powder and mix a little of this powder with water. Sprinkle it wherever you see ants, and they will either die or leave the area.
How to Destroy Black Ants.—A few leaves of green wormwood, scattered among the haunts of these troublesome insects, is said to be effectual in dislodging them.
How to Get Rid of Black Ants.—A few leaves of green wormwood, spread around the areas where these annoying insects are, is said to be effective in driving them away.
How to Destroy Red Ants.—The best way to get rid of ants, is to set a quantity of cracked walnuts or shell-barks on plates, and put them in the closet or places where the ants congregate. They are very fond of these, and will collect on them in myriads. When they have collected on them make a general auto-da-fe, by turning nuts and ants together into the fire, and then replenish the plates with fresh nuts. After they have become so thinned off as to cease collecting on plates, powder some camphor and put in the holes and crevices, whereupon the remainder of them will speedily depart. It may help the process of getting them to assemble on shell-barks, to remove all edibles out of their way for the time.
How to Destroy Red Ants.—The best way to get rid of ants is to set out some cracked walnuts or hickory nuts on plates and place them in the closet or areas where the ants gather. They really like these and will swarm all over them. Once they've collected, do a general auto-da-fe by tossing the nuts and ants into the fire, and then refill the plates with fresh nuts. After they've thinned out enough so they stop gathering on the plates, powder some camphor and put it in the holes and crevices, which will quickly make the rest of them leave. It may help to get them to gather on the hickory nuts if you remove all food sources from their vicinity for a while.
How to Destroy Black Bees.—Place two or three shallow vessels—the larger kind of flower-pot saucers will do—half filled with water, on the floors where they assemble, with strips of cardboard running from the edge of the vessel to the floor, at a gentle inclination; these the unwelcome guests will eagerly ascend, and so find a watery grave.
How to Get Rid of Black Bees.—Put two or three shallow containers—like large flower pot saucers—half filled with water on the floors where they gather, with strips of cardboard sloping gently from the edge of the container to the floor; the unwanted guests will happily climb up and end up meeting their end in the water.
How to Destroy Bed-Bugs.—1. When they have made a lodgement in the wall, fill all the apertures with a mixture of soft soap and Scotch snuff. Take the bedstead to pieces, and treat that in the same way. 2. A strong decoction of red pepper applied to bedsteads will either kill the bugs or drive them away. 3. Put the bedstead into a close room and set fire to the following composition, placed in an iron pot upon the hearth, having previously closed up the chimney, then shut the door, let them remain a day: Sulphur nine parts; saltpetre, powdered, one part. Mix. Be sure to open the door of the room five or six hours before you venture to go into it a second time. 4. Rub the bedstead well with lampoil; this alone is good, but to make it more effectual, get ten cents worth of quicksilver and add to it. Put it into all the cracks around the bed, and they will soon disappear. The bedsteads should first be scalded and wiped dry, then put on with a feather. 5. Corrosive sublimate, one ounce; muriatic acid, two ounces; water, four ounces; dissolve, then add turpentine, one pint; decoction of tobacco, one pint. Mix. For the decoction of tobacco boil one ounce of tobacco in a 1/2 pint of water. The mixture must be applied with a paint brush. This wash is deadly poison. 6. Rub the bedsteads in the joints with equal parts of spirits of turpentine and kerosene oil, and the cracks of the surbase in rooms where there are many. Filling up all the cracks with hard soap is an excellent remedy.
How to Get Rid of Bed Bugs.—1. If they have settled in the wall, fill all the openings with a mixture of soft soap and Scotch snuff. Take apart the bed frame and treat it the same way. 2. A strong solution of red pepper applied to bed frames will either kill the bugs or drive them away. 3. Put the bed frame in a closed room and set fire to the following mixture, placed in an iron pot on the hearth, after sealing up the chimney. Then shut the door and leave them for a day: Sulphur nine parts; powdered saltpeter, one part. Mix. Make sure to open the door to the room five or six hours before you go back in. 4. Rub the bed frame thoroughly with lamp oil; this works well on its own, but to make it even more effective, buy ten cents worth of quicksilver and add it. Apply it to all the cracks around the bed, and they will soon disappear. First, the bed frames should be scalded and wiped dry, then apply with a feather. 5. Corrosive sublimate, one ounce; muriatic acid, two ounces; water, four ounces; dissolve, then add one pint of turpentine and one pint of tobacco solution. Mix. For the tobacco solution, boil one ounce of tobacco in a half pint of water. The mixture must be applied with a paintbrush. This wash is extremely toxic. 6. Rub the bed frames in the joints with equal parts of turpentine and kerosene oil, and fill the cracks in rooms where there are many. Filling all the cracks with hard soap is a great remedy.
March and April are the months when bedsteads should be examined to kill all the eggs. 7. Mix together two ounces spirits of turpentine, one ounce corrosive sublimate, and one pint alcohol. 8. Distilled vinegar, or diluted good vinegar, a pint; camphor one-half ounce; dissolve. 9. White arsenic, two ounces; lard, thirteen ounces; corrosive sublimate, one-fourth ounce; venetian red, one-fourth ounce. (Deadly poison.) 10. Strong mercurial ointment one ounce; soft soap one ounce; oil of turpentine, a pint 11. Gasoline and coaloil are both excellent adjuncts, with cleanliness, in ridding a bed or house of these pests.
March and April are the months when you should check your beds to eliminate all the eggs. 7. Mix two ounces of turpentine, one ounce of corrosive sublimate, and one pint of alcohol. 8. Take one pint of distilled vinegar or diluted good vinegar and half an ounce of camphor; dissolve them together. 9. Use two ounces of white arsenic, thirteen ounces of lard, a quarter ounce of corrosive sublimate, and a quarter ounce of Venetian red. (This is deadly poison.) 10. Combine one ounce of strong mercurial ointment, one ounce of soft soap, and one pint of turpentine oil. 11. Gasoline and coal oil are both excellent additions, along with cleanliness, for getting rid of these pests in your bed or home.
How to Destroy Caterpillars.—Boil together a quantity of rue, wormwood, and any cheap tobacco (equal parts) in common water. The liquid should be very strong. Sprinkle it on the leaves and young branches every morning and evening during the time the fruit is ripening.
How to Get Rid of Caterpillars.—Boil together equal parts of rue, wormwood, and any inexpensive tobacco in regular water. The mixture should be very strong. Spray it on the leaves and young branches every morning and evening while the fruit is ripening.
How to Destroy Cockroaches and Beetles.—1. Strew the roots of black hellebore, at night, in the places infested by these vermin, and they will be found in the morning dead or dying. Black hellebore grows in marshy grounds, and may be had at the herb shops. 2. Put about a quart of water sweetened with molasses in a tin wash basin or smooth glazed china bowl. Set it at evening in a place frequented by the bugs. Around the basin put an old piece of carpet that the bugs can have easy access to the top. They will go down in the water, and stay till you come. 3. Take pulverized borax, 4 parts, flour 1 part, mix intimately and distribute the mixture in cupboards which are frequented by the roaches, or blow it, by means of a bellows, into the holes or cracks that are infested by them. 4. By scattering a handful of fresh cucumber parings about the house. 5. Take carbonic acid and powdered camphor in equal parts; put them in a bottle; they will become fluid. With a painter's brush of the size called a sash-tool, put the mixture on the cracks or places where the roaches hide; they will come out at once. Then kill. 6. Mix up a quantity of fresh burned plaster of paris (gypsum, such as is used for making molds and ornaments), with wheat flour and a little sugar, and distribute on shallow plates and box boards, and place in the corners of the kitchen and pantry where they frequent. In the darkness they will feast themselves on it. Whether it interferes with their digestion or not, is difficult to ascertain, but after three or four nights renewal of the preparation, no cockroaches will be found on the premises.
How to Get Rid of Cockroaches and Beetles.—1. Scatter the roots of black hellebore at night in areas where these pests are present, and you'll find them dead or dying by morning. Black hellebore grows in damp areas and can be purchased at herb shops. 2. Fill a tin wash basin or a smooth, glazed china bowl with about a quart of water sweetened with molasses. Place it in a spot where the bugs often go in the evening. Surround the basin with an old piece of carpet to give the bugs easy access to the top. They’ll fall into the water and stay there until you arrive. 3. Mix 4 parts pulverized borax with 1 part flour, and distribute the mixture in cupboards frequented by the roaches, or use a bellows to blow it into holes or cracks where they hide. 4. Scatter a handful of fresh cucumber peels around the house. 5. Combine equal parts carbonic acid and powdered camphor in a bottle; they’ll turn into a liquid. Use a sash-tool brush to apply the mixture to cracks or hiding spots where the roaches are; they will come out immediately. Then, kill them. 6. Mix fresh, burned plaster of Paris (gypsum, used for molds and ornaments) with wheat flour and a little sugar, and place the mixture on shallow plates and board boxes in the corners of the kitchen and pantry. They will feast on it in the dark. It’s hard to tell if it affects their digestion, but after renewing the mixture every three or four nights, no cockroaches will be left on the premises.
How to Destroy Crickets.—Sprinkle a little quick lime near to the cracks through which they enter the room. The lime may be laid down overnight, and swept away in the morning. In a few days they will most likely all be destroyed. But care must be taken that the children do not meddle with the lime, as a very small portion of it getting into the eye, would prove exceedingly hurtful. In case of such an accident the best thing to do would be to wash the eye with vinegar and water.
How to Get Rid of Crickets.—Sprinkle a little quicklime near the cracks where they come into the room. You can lay down the lime overnight and sweep it away in the morning. In a few days, they will most likely all be gone. However, be careful that children don’t touch the lime, as even a small amount getting into the eye can be very harmful. If such an accident happens, the best thing to do is rinse the eye with a vinegar and water solution.
How to get Rid of Fleas.—Much of the largest number of fleas are brought into our family circles by pet dogs and cats. The oil of pennyroyal will drive these insects off: but a cheaper method, where the herb flourishes, is to throw your cats and dogs into a decoction of it once a week. When the herb cannot be got, the oil can be procured. In this case, saturate strings with it and tie them around the necks of the dogs and cats. These applications should be repeated every twelve or fifteen days. Mint [pg 74] freshly cut, and hung round a bedstead, or on the furniture, will prevent annoyance from bed insects; a few drops of essential oil of lavender will be more efficacious.
How to Get Rid of Fleas.—Most fleas enter our homes through our pet dogs and cats. The oil of pennyroyal can repel these insects, but a more affordable method, where the herb grows, is to bathe your cats and dogs in a tea made from it once a week. If the herb isn't available, you can get the oil instead. In this case, soak some strings in the oil and tie them around the necks of the dogs and cats. These treatments should be repeated every twelve to fifteen days. Freshly cut mint, hung around a bed or on furniture, will prevent bedbug issues; a few drops of lavender essential oil will be even more effective. [pg 74]
How to Destroy Flies.—1. Take an infusion of quassia, one pint; brown sugar, four ounces, ground pepper, two ounces. To be well mixed together, and put in small shallow dishes where required. 2. Black pepper (powdered), one drachm; brown sugar, one drachm; milk or cream, two drachms. Mix, and place it on a plate or saucer where the flies are most troublesome. 3. Pour a little simple oxymel (an article to be obtained at the druggists), into a common tumbler glass, and place in the glass a piece of cap paper, made into the shape of the upper part of a funnel, with a hole at the bottom to admit the flies. Attracted by the smell, they readily enter the trap in swarms, and by the thousands soon collected prove that they have not the wit or the disposition to return. 4. Take some jars, mugs, or tumblers, fill them half full with soapy water; cover them as jam-pots are covered, with a piece of paper, either tied down or tucked under the rim. Let this paper be rubbed inside with wet sugar, molasses, honey, or jam, or any thing sweet; cut a small hole in the center, large enough for a fly to enter. The flies settle on the top, attracted by the smell of the bait; they then crawl through the hole, to feed upon the sweets beneath. Meanwhile the warmth of the weather causes the soapy water to ferment, and produces a gas which overpowers the flies, and they drop down into the vessel. Thousands may be destroyed this way, and the traps last a long time.
How to Get Rid of Flies.—1. Mix one pint of quassia infusion, four ounces of brown sugar, and two ounces of ground pepper together thoroughly, and place in small shallow dishes where needed. 2. Combine one drachm of powdered black pepper, one drachm of brown sugar, and two drachms of milk or cream. Mix it together and set it on a plate or saucer where the flies are most bothersome. 3. Pour a little simple oxymel (available at the pharmacy) into a regular drinking glass, and create a funnel out of a piece of cap paper, with a hole at the bottom for the flies to enter. Attracted by the scent, they will swarm into the trap, and once inside, they won't be able to find their way back out. 4. Take some jars, mugs, or tumblers and fill them halfway with soapy water; cover them with a piece of paper, similar to how jam jars are covered, either tied down or tucked under the rim. Rub the inside of the paper with wet sugar, molasses, honey, jam, or anything sweet. Cut a small hole in the center large enough for a fly to get through. The flies are drawn to the scent from the top of the paper; they crawl through the hole to feed on the sweets underneath. Meanwhile, the warm weather will cause the soapy water to ferment and produce a gas that overwhelms the flies, causing them to drop into the container. This method can kill thousands of flies, and the traps will last for a long time.
Fly Paper.—Melt resin, and add thereto while soft, sufficient sweet oil, lard, or lamp oil to make it, when cold about the consistency of honey. Spread on writing paper, and place in a convenient spot. It will soon be filled with ants, Hies, and other vermin.
Fly Paper.—Melt resin and mix in enough sweet oil, lard, or lamp oil while it's still soft to achieve a honey-like consistency when it cools down. Spread this mixture on writing paper and place it in a convenient location. It will quickly attract ants, flies, and other pests.
How to Expel Insects.—All insects dread pennyroyal: the smell of it destroys some, and drives others away. At the time that fresh pennyroyal cannot be gathered, get oil of pennyroyal; pour some into a saucer, and steep in it small pieces of wadding or raw cotton, and place them in corners, closet-shelves, bureau drawers, boxes, etc., and the cockroaches, ants, or other insects will soon disappear. It is also well to place some between the mattresses, and around the bed. It is also a splendid thing for brushing off that terrible little insect, the seed tick.
How to Get Rid of Insects.—All insects hate pennyroyal: its scent kills some and repels others. When fresh pennyroyal isn't available, use pennyroyal oil; pour some into a saucer, soak small pieces of wadding or cotton in it, and place them in corners, closet shelves, dresser drawers, boxes, etc. This will make cockroaches, ants, and other insects disappear quickly. It's also a good idea to put some between the mattresses and around the bed. It's excellent for getting rid of that annoying little pest, the seed tick.
How to Destroy Mice.—1. Use tartar emetic mingled with some favorite food. The mice will leave the premises. 2. Take one part calomel, five parts of wheat flour, one part sugar, and one-tenth of a part of ultramarine. Mix together in a fine powder and place it in a dish. This is a most efficient poison for mice.
How to Get Rid of Mice.—1. Use tartar emetic mixed with some of their favorite food. The mice will leave the area. 2. Take one part calomel, five parts wheat flour, one part sugar, and one-tenth of a part ultramarine. Mix together into a fine powder and put it in a dish. This is a very effective poison for mice.
3. Any one desirous of keeping seeds from the depredations of mice can do so by mixing pieces of camphor gum in with the seeds. Camphor placed in drawers or trunks will prevent mice from doing them injury. The little animal objects to the odor and keeps a good distance from it. He will seek food elsewhere.
3. Anyone wanting to protect seeds from mice can do so by mixing in pieces of camphor gum with the seeds. Placing camphor in drawers or trunks will keep mice from causing any harm. The little creatures dislike the smell and will stay away from it. They'll look for food somewhere else.
4. Gather all kinds of mint and scatter about your shelves, and they will forsake the premises.
4. Gather all kinds of mint and spread them around your shelves, and they will leave the place.
How to Drive Away Mosquitoes.—1. A camphor bag hung up in an open casement will prove an effectual barrier to their entrance. Camphorated spirits applied as perfume to the face and hands will prove an effectual preventive; but when bitten by them, aromatic vinegar is the beat antidote.
How to Drive Away Mosquitoes.—1. A bag of camphor hung in an open window will effectively keep them out. Using camphorated spirits as a fragrance on your face and hands will also help prevent bites; however, if you do get bitten, aromatic vinegar is the best remedy.
2. A small amount of oil of pennyroyal sprinkled around the room will drive away the mosquitoes. This is an excellent recipe.
2. A little bit of pennyroyal oil sprinkled around the room will keep the mosquitoes away. This is a great recipe.
3. Take of gum camphor a piece about half the size of an egg, and evaporate it by placing it in a tin vessel and holding it over a lamp or candle, taking care that it does not ignite. The smoke will soon fill the room and expel the mosquitoes.
3. Take a piece of camphor that is about half the size of an egg, and evaporate it by placing it in a tin container and holding it over a lamp or candle, making sure it doesn't catch fire. The smoke will quickly fill the room and drive away the mosquitoes.
How to Preserve Clothing from Moths.—1. Procure shavings of cedar wood and enclose in muslin bags, which should be distributed freely among clothes. 2. Procure shavings of camphor wood, and enclose in bags. 3. Sprinkle pimento (allspice) berries among the clothes. 4. Sprinkle the clothes with the seeds of the musk plant. 5. An ounce of gum camphor and one of the powdered shell of red pepper are macerated in eight ounces of strong alcohol for several days, then strained. With this tincture the furs or cloths are sprinkled over, and rolled up in sheets. 6. Carefully shake and brush woolens early in the spring, so as to be certain that no eggs are in them; then sew them up in cotton or linen wrappers, putting a piece of camphor gum, tied up in a bit of muslin, into each bundle, or into the chests and closets where the articles are to lie. No moth will approach while the smell of the camphor continues. When the gum is evaporated, it must be renewed. Enclose them in a moth-proof box with camphor, no matter whether made of white paper or white pine, before any eggs are laid on them by early spring moths. The notion of having a trunk made of some particular kind of wood for this purpose, is nonsense. Furs or woolens, put away in spring time, before moth eggs are laid, into boxes, trunks, drawers, or closets even, where moths cannot enter, will be safe from the ravages of moth-worms, provided none were in them that were laid late in the autumn, for they are not of spontaneous production.
How to Protect Clothes from Moths.—1. Get cedar wood shavings and put them in muslin bags, placing them generously among your clothes. 2. Get camphor wood shavings and put them in bags. 3. Sprinkle allspice berries among the clothes. 4. Dust the clothes with seeds from the musk plant. 5. Mix an ounce of gum camphor with an ounce of powdered red pepper shell in eight ounces of strong alcohol for several days, then strain it. Use this mixture to spray the furs or fabrics and roll them in sheets. 6. Gently shake and brush woolens early in the spring to ensure there are no eggs in them; then wrap them in cotton or linen, placing a piece of camphor gum tied in a bit of muslin into each bundle or into the chests and closets where they will be stored. No moths will come near while the smell of camphor is present. Once the gum evaporates, it needs to be replenished. Store them in a moth-proof container with camphor, whether it's made of white paper or white pine, before any eggs are laid by early spring moths. The idea of using a specific type of wood trunk for this purpose is ridiculous. Furs or woolens stored in the spring, before moth eggs are laid, in boxes, trunks, drawers, or closets that moths can't access, will be safe from moth larvae, as long as none were already in them from late autumn, since they do not come from thin air.
How to Kill Moths in Carpets.—Wring a coarse crash towel out of clear water, spread it smoothly on the carpet, iron it dry with a good hot iron, repeating the operation on all parts of the carpet suspected of being infected with moths. No need to press hard, and neither the pile nor color of the carpet will he injured, and the moths will be destroyed by the heat and steam.
How to Kill Moths in Carpets.—Soak a rough towel in clean water, wring it out, lay it flat on the carpet, and use a hot iron to dry it. Repeat this process on all areas of the carpet where you think there might be moths. There's no need to press down hard; neither the texture nor the color of the carpet will be damaged, and the heat and steam will eliminate the moths.
How to Destroy Rats.—1. When a house is invested with rats which refuse to be caught by cheese and other baits, a few drops of the highly-scented oil of rhodium poured on the bottom of the cage will be an attraction which they cannot refuse. 2. Place on the floor near where their holes are supposed to be a thin layer of moist caustic potash. When the rats travel on this, it will cause their feet to become sore, which they lick, and their tongues become likewise sore. The consequence is, that they shun this locality, and seem to inform all the neighboring rats about it, and the result is that they soon abandon a house that has such mean floors. 3. Cut some corks as thin as wafers, and fry, roast, or stew them in grease, and place the same in their track; or a dried sponge fried or dipped in molasses or honey, with a small quantity of bird lime or oil of rhodium, will fasten to their fur and cause them to depart. 4. If a live rat can be caught and smeared over with tar or train oil, and afterwards allowed to escape in the holes of other rats, he will cause all soon to take their departure. 5. If a live rat be caught, and a small bell be fastened around his neck, and allowed to escape, all of his brother rats as well as himself will very soon go to some other neighbor's house. 6. Take a pan, about twelve inches deep, and half fill it with water; then sprinkle some bran on the water and set the pan in a place where the rats most frequent. In the morning you will find several rats in the pan. 7. Flour, three parts; sugar, one-half part; sulphur, two parts, and phosphorus, two parts. Smear on meat, and place near where the rats are most troublesome. 8. Squills are an excellent poison for rats. The powder should be mixed with some fatty substance, and spread upon slices of bread. The pulp of [pg 75] is also very good. Rats are very fond of either. 9. Take two ounces of carbonate of barytes, and mix with one pound of suet or tallow, place a portion of this within their holes and about their haunts. It is greedily eaten, produces great thirst, and death ensues after drinking. This is a very effectual poison, because it is both tasteless and odorless. 10. Take one ounce of finely powdered arsenic, one ounce of lard; mix these into a paste with meal, put it about the haunts of rats. They will eat of it greedily. 11. Make a paste of one ounce of flour, one-half gill of water, one drachm of phosphorus, and one ounce of flour. Or, one ounce of flour, two ounces of powdered cheese crumbs, and one-half drachm of phosphorus; add to each of these mixtures a few drops of the oil of rhodium, and spread this on thin pieces of bread like butter; the rats will eat of this greedily, and it is a sure poison. 12. Mix some ground plaster of paris with some sugar and Indian meal. Set it about on plates, and leave beside each plate a saucer of water. When the rats have eaten the mixture they will drink the water and die. To attract them toward it, you may sprinkle on the edges of the plates a little of the oil of rhodium. Another method of getting rid of rats is, to strew pounded potash on their holes. The potash gets into their coats and irritates the skin, and the rats desert the place. 13. The Dutch method: this is said to be used successfully in Holland; we have, however, never tried it. A number of rats are left together to themselves in a very large trap or cage, with no food whatever; their craving hunger will, at last, cause them to fight and the weakest will be eaten by the others; after a short time the fight is renewed, and the next weakest is the victim, and so it goes on till one strong rat is left. When this one has eaten the last remains of any of the others, it is set loose; the animal has now acquired such a taste for rat-flesh that he is the terror of ratdom, going round seeking what rat he may devour. In an incredibly short time the premises are abandoned by all other rats, which will not come back before the cannibal rat has left or has died. 14. Catch a rat and smear him over with a mixture of phosphorus and lard, and then let him loose. The house will soon be emptied of these pests.
How to Get Rid of Rats.—1. When your house is overrun with rats that won't be attracted by cheese or other baits, put a few drops of the fragrant oil of rhodium on the bottom of the trap to lure them in. 2. Place a thin layer of moist caustic potash on the floor near their suspected burrows. When the rats walk on it, their feet will get sore, which they'll lick, making their tongues sore too. This will make them avoid that area, and they'll likely inform nearby rats, causing them to abandon a house with such unpleasant floors. 3. Slice corks as thin as wafers and fry, roast, or stew them in grease, then place them along their paths; or use a dried sponge fried or dipped in molasses or honey, mixed with a little bird lime or oil of rhodium, which will stick to their fur and make them leave. 4. If you can catch a live rat and cover it in tar or train oil, then let it escape into the burrows of other rats, it will prompt all of them to leave quickly. 5. If you catch a live rat and attach a small bell to its neck, then let it go, it and its fellow rats will soon head to someone else's house. 6. Take a pan, about twelve inches deep, fill it halfway with water, sprinkle some bran on top, and set it where the rats often go. In the morning, you’ll likely find several rats in the pan. 7. Mix three parts flour, half part sugar, two parts sulfur, and two parts phosphorus. Coat some meat with it and place it near where the rats are a problem. 8. Squills make excellent rat poison. The powder should be mixed with a fatty substance and spread on slices of bread, or use the pulp of [pg 75], which rats like a lot. 9. Combine two ounces of carbonate of barytes with one pound of suet or tallow, and place some near their burrows and around their hangouts. They’ll eat it eagerly, leading to great thirst and eventual death after drinking. This poison is effective because it’s tasteless and odorless. 10. Take one ounce of finely powdered arsenic and one ounce of lard; mix into a paste with meal and place it where the rats frequently go. They will eat it with enthusiasm. 11. Make a paste with one ounce of flour, half a gill of water, one drachm of phosphorus, and another ounce of flour. Alternatively, mix one ounce of flour, two ounces of powdered cheese crumbs, and half a drachm of phosphorus; add a few drops of oil of rhodium to each mixture and spread it on thin slices of bread like butter; the rats will eat it eagerly, and it’s a reliable poison. 12. Mix ground plaster of Paris with sugar and cornmeal. Place it on plates, leaving a saucer of water beside each plate. After the rats eat the mixture, they'll drink the water and die. To attract them, sprinkle a bit of oil of rhodium on the plate edges. Another method is to sprinkle pounded potash around their holes. The potash irritates their coats and skin, prompting them to leave. 13. The Dutch method: this is said to work effectively in Holland; however, we have never tried it ourselves. A bunch of rats is left together in a large trap or cage with no food. Their hunger will eventually lead them to fight, and the weaker ones will be eaten by the stronger ones; this continues until only one strong rat remains. Once this rat has eaten the last bits of the others, it’s set free; now it has developed a taste for rat flesh and becomes a menace to other rats, roaming around looking for its next meal. In no time, all the other rats abandon the area, only returning once the cannibal rat has left or died. 14. Catch a rat, smear it with a mix of phosphorus and lard, then let it go. Soon, you'll find your home rid of these pests.
Vermin, in Water.—Go to the river or pond, and with a small net (a piece of old mosquito bar will do) collect a dozen or more of the small fishes known as minnows, and put them in your cistern, and in a short time you will have clear water, the wiggle-tails and reddish-colored bugs or lice being gobbled up by the fishes.
Vermin, in Water.—Go to a river or pond and use a small net (an old piece of mosquito netting works) to catch a dozen or more tiny fish called minnows. Put them in your cistern, and soon you'll have clear water, as the minnows will eat the wiggle-tails and reddish-colored bugs or lice.

ACCIDENTS AND INJURIES
And How to Meet Them
As accidents are constantly liable to occur, the importance of knowing how best to meet the various emergencies that may arise can hardly be over-estimated. In all cases, and under all circumstances, the best help to assist a party in this trying moment is presence of mind.
As accidents can happen at any time, understanding how to handle the different emergencies that may come up is extremely important. In every situation and under all circumstances, the best support for someone during these challenging moments is keeping a cool head.
Harvest Bug-Bites.—The best remedy is the use of benzine, which immediately kills the insect. A small drop of tincture of iodine has the same effect.
Harvest Bug-Bites.—The best remedy is using benzene, which instantly kills the insect. A small drop of iodine tincture has the same effect.
Bites and Stings of Insects.—Such as bees, wasps, hornets, etc., although generally painful, and ofttimes causing much disturbance, yet are rarely attended with fatal results. The pain and swelling may generally be promptly arrested by bathing freely with a strong solution of equal parts of common salt and baking soda, in warm water; or by the application of spirits of hartshorn; or of volatile liniment (one part of spirits of hartshorn and two of olive oil). In the absence of the other articles, warm oil may be used; or, if this is not at hand, apply a paste made from fresh clay-earth. If the sting of the insect is left in the wound, as is frequently the case, it should always be extracted. If there is faintness, give some stimulant; as, a tablespoonful or two of brandy and water, or brandy and ammonia.
Bites and Stings of Insects.—Insects like bees, wasps, and hornets can be quite painful and often cause a lot of discomfort, but they rarely lead to fatal outcomes. You can usually ease the pain and swelling quickly by soaking the area with a strong solution of equal parts common salt and baking soda in warm water. You could also apply spirits of hartshorn or a volatile liniment (one part spirits of hartshorn and two parts olive oil). If those aren’t available, warm oil can be used, or if that's not on hand, you can apply a paste made from fresh clay. If the insect's stinger is left in the wound, which often happens, it should always be removed. If there’s any faintness, offer some sort of stimulant, like a tablespoon or two of brandy mixed with water, or brandy and ammonia.
Mad Dog Bites.—1. Take immediately warm vinegar or tepid water; wash the wound clean therewith and then dry it; pour upon the wound, then, ten or twelve drops of muriatic acid. Mineral acids destroy the poison of the saliva, by which means the evil effects of the latter are neutralized. 2. Many think that the only sure preventive of evil following the bite of a rabid dog is to suck the wound immediately, before the poison has had time to circulate with the blood. If the person bit cannot get to the wound to suck it, he must persuade or pay another to do it for him. There is no fear of any harm following this, for the poison entering by the stomach cannot hurt a person. A spoonful of the poison might be swallowed with impunity, but the person who sucks the place should have no wound on the lip or tongue, or it might be dangerous. The precaution alluded to is a most important one, and should never be omitted prior to an excision and the application of lunar caustic in every part, especially the interior and deep-seated portions. No injury need be anticipated if this treatment is adopted promptly and effectively. The poison of hydrophobia remains latent on an average six weeks; the part heals over, but there is a pimple or wound, more or less irritable; it then becomes painful; and the germ, whatever it is, ripe for dissemination into the system, and then all hope is gone. Nevertheless, between the time of the bite and the activity of the wound previous to dissemination, the caustic of nitrate of silver is a sure preventive; after that it is as useless as all the other means. The best mode of application of the nitrate of silver is by introducing it solidly into the wound.
Mad Dog Bites.—1. Immediately use warm vinegar or lukewarm water to wash the wound thoroughly and then dry it; next, apply ten or twelve drops of muriatic acid to the wound. Mineral acids neutralize the poison in the saliva, which helps mitigate its harmful effects. 2. Many believe the only guaranteed way to prevent complications after being bitten by a rabid dog is to suck the wound right away, before the poison can spread into the bloodstream. If the person bitten can’t reach the wound to suck it themselves, they should convince or pay someone else to do it for them. There’s no risk of harm from this action, since swallowing the poison won’t harm a person. A spoonful of the poison could be ingested without danger, but the person sucking the wound shouldn’t have any cuts on their lip or tongue, as that could be risky. This precaution is very important and should always be followed before any excision and the application of lunar caustic to every affected area, especially the deep parts. There shouldn’t be any concern about injury if this treatment is done quickly and effectively. The rabies virus typically stays dormant for about six weeks; the wound may heal over, but an irritant pimple or wound can develop, which then becomes painful. At that point, the germ is ready to spread through the body, and all hope is lost. However, between the bite and the wound becoming active enough to spread, applying nitrate of silver is an effective preventive measure; after that, it’s as ineffective as all the other methods. The best way to apply nitrate of silver is to insert it solidly into the wound.
Serpents Bites.—The poison inserted by the stings and bites of many venomous reptiles is so rapidly absorbed, and of so fatal a description, as frequently to occasion death before any remedy or antidote can be applied; and they are rendered yet more dangerous from the fact that these wounds are inflicted in parts of the country and world where precautionary measures are seldom thought of, and generally at times when people are least prepared to meet them. 1. In absence of any remedies, the first best plan to adopt on being bitten by any of the poisonous snakes is to do as recommended above in Mad Dog Bites—viz., to wash off the place immediately; if possible get the mouth to the spot, and forcibly suck out all the poison, first applying a ligature above the wound as tightly as can be borne. 2. A remedy promulgated by the Smithsonian Institute is [pg 76] 30 grs. iodide potassium, 30 grs. iodine, 1 oz. water, to be applied externally to the wound by saturating lint or batting—the same to be kept moist with the antidote until the cure be effected, which will be in one hour, and sometimes instantly. 3. An Australian physician has tried and recommends carbolic acid, diluted and administered internally every few minutes until recovery is certain. 4. Another Australian physician, Professor Halford, of Melbourne University, has discovered that if a proper amount of dilute ammonia be injected into the circulation of a patient suffering from snake-bite, the curative effect is usually sudden and startling, so that, in many cases, men have thus been brought back, as it were, by magic, from the very shadow of death.
Snake Bites.—The venom from the bites and stings of many poisonous snakes is absorbed so quickly and is so deadly that it can often lead to death before any treatment or antidote can be administered. They are even more dangerous because these bites typically happen in areas where safety measures are rarely considered and usually at times when people are least ready to handle them. 1. If no remedies are available, the best immediate action after being bitten by a venomous snake is to follow the advice given for Mad Dog Bites—namely, wash the area immediately; if possible, use your mouth to suction out as much venom as you can, first tying a tight band above the wound. 2. A remedy recommended by the Smithsonian Institute is [pg 76] 30 grams of potassium iodide, 30 grams of iodine, and 1 ounce of water, to be applied externally to the wound by soaking lint or cotton—this should be kept moist with the antidote until recovery occurs, which can take about an hour, or sometimes happen instantly. 3. An Australian doctor has tested and suggests using diluted carbolic acid, administering it internally every few minutes until recovery is confirmed. 4. Another Australian physician, Professor Halford from Melbourne University, found that injecting a proper amount of diluted ammonia into the bloodstream of a snake-bite victim often has a quick and remarkable healing effect, allowing many to be brought back from the brink of death as if by magic.
Bleeding at the Nose.—1. Roll up a piece of paper, and press it under the upper lip. 2. In obstinate cases blow a little gum Arabic up the nostrils through a quill, which will immediately stop the discharge; powdered alum is also good. 3. Pressure by the finger over the small artery near the ala (wing) of the nose, on the side where the blood is flowing, is said to arrest the hemorrhage immediately.
Bleeding at the Nose.—1. Take a piece of paper, roll it up, and press it under your upper lip. 2. For stubborn cases, blow a little gum Arabic up your nostrils using a quill; this will quickly stop the bleeding. Powdered alum works too. 3. Applying pressure with your finger over the small artery near the side of the nose where the blood is coming from is said to stop the bleeding right away.
Bleeding from the Lungs.—A New York physician has related a case in which inhalation of very dry persulphate of iron, reduced to a palpable powder, entirely arrested bleeding from the lungs, after all the usual remedies, lead, opium, etc., had failed. A small quantity was administered by drawing into the lungs every hour during part of the night and following day.
Bleeding from the Lungs.—A doctor from New York shared a case where breathing in very dry persulphate of iron, ground into a fine powder, completely stopped bleeding from the lungs after all traditional treatments like lead and opium had failed. A small amount was given by inhaling it into the lungs every hour for part of the night and the next day.
Bleeding from the Bowels.—The most common cause of this, when not a complication of some disease, is hemorrhoids or piles. Should serious hemorrhage occur, rest and quiet, and cold water poured slowly over the lower portion of the belly, or cloths wet with cold water, or better, with ice water applied over the belly and thighs, and to the lower end of the bowels, will ordinarily arrest it. In some cases it may be necessary to use injections of cold water, or even put small pieces of ice in the rectum.
Bleeding from the Bowels.—The most common cause of this, when it’s not related to another illness, is hemorrhoids or piles. If serious bleeding happens, resting and staying calm, along with slowly pouring cold water over the lower abdomen, or applying cloths soaked in cold water (or ideally, ice water) to the belly and thighs, as well as to the lower part of the bowels, will usually stop it. In some cases, it may be necessary to use cold water injections or even insert small pieces of ice into the rectum.
Bleeding from the Mouth.—This is generally caused by some injury to the cheeks, gums or tongue, but it sometimes occurs without any direct cause of this kind, and no small alarm may be caused by mistaking it for bleeding from the lungs. Except when an artery of some size is injured, bleeding from the mouth can generally be controlled by gargling and washing the mouth with cold water, salt and water, or alum and water, or some persulphate of iron may be applied to the bleeding surface. Sometimes obstinate or even alarming bleeding may follow the pulling of a tooth. The best remedy for this is to plug the cavity with lint or cotton wet with the solution of persulphate of iron, and apply a compress which may be kept in place by closing the teeth on it.
Bleeding from the Mouth.—This is usually caused by an injury to the cheeks, gums, or tongue, but it can sometimes happen without any obvious cause, and it can be alarming if it's mistaken for bleeding from the lungs. Unless a major artery is injured, bleeding from the mouth can typically be managed by gargling and rinsing with cold water, saltwater, or alum and water. Applying some persulphate of iron to the bleeding area may also help. Sometimes, persistent or worrying bleeding can occur after a tooth is pulled. The best way to handle this is to pack the cavity with lint or cotton soaked in a solution of persulphate of iron, and use a compress that can be held in place by biting down on it.
Bleeding from the Stomach.—Vomiting blood.—Hemorrhage from the stomach is seldom so serious as to endanger life; but as it may be a symptom of some dangerous affection, it is always best to consult a physician concerning it. In the meantime, as in all other varieties of hemorrhage, perfect quiet should be preserved. A little salt, or vinegar, or lemon juice, should be taken at intervals, in a small glass of fresh cool water, or ice-water, as ice may be swallowed in small pieces, and cloths wet with ice-water, or pounded ice applied over the stomach.
Bleeding from the Stomach.—Vomiting blood.—Bleeding from the stomach is rarely serious enough to be life-threatening; however, since it can indicate a serious condition, it's always a good idea to see a doctor about it. In the meantime, just like with any other kind of bleeding, it's important to stay completely calm and rest. You can sip a little saltwater, vinegar, or lemon juice mixed in a small glass of fresh cool water or ice water, as small pieces of ice can be swallowed. You can also place cloths soaked in ice water or crushed ice on the stomach.
Bleeding from Varicose Veins.—Serious and even fatal hemorrhage may occur from the bursting of a large varicose or "broken" vein. Should such an accident occur, the bleeding may be best controlled, until proper medical aid can be procured, by a tight bandage; or a "stick tourniquet," remembering that the blood comes toward the heart in the veins, and from it in the arteries. The best thing to prevent the rupture of varicose or broken veins is to support the limb by wearing elastic stockings, or a carefully applied bandage.
Bleeding from Varicose Veins.—Severe and even life-threatening bleeding can happen if a large varicose or "broken" vein bursts. If this occurs, you can best control the bleeding, until you can get proper medical help, by using a tight bandage or a "stick tourniquet." Remember that blood flows toward the heart in the veins and away from it in the arteries. To prevent the rupture of varicose or broken veins, it's best to support the limb by wearing elastic stockings or by applying a bandage carefully.
Burns and Scalds.—There is no class of accidents that cause such an amount of agony, and none which are followed with more disastrous results.
Burns and Scalds.—There is no type of accident that causes as much pain, and none that leads to more serious consequences.
1. By putting the burned part under cold water, milk, or other bland fluid, instantaneous and perfect relief from all pain will be experienced. On withdrawal, the burn should be perfectly covered with half an inch or more of common wheaten flour, put on with a dredging-box, or in any other way, and allowed to remain until a cure is effected, when the dry, caked flour will fall off, or can be softened with water, disclosing a beautiful, new and healthy skin, in all cases where the burns have been superficial. 2. Dissolve white lead in flaxseed oil to the consistency of milk, and apply over the entire burn or scald every five minutes. It can be applied with a soft feather. This is said to give relief sooner, and to be more permanent in its effects, than any other application. 3. Make a saturated solution of alum (four ounces to a quart of hot water). Dip a cotton cloth in this solution and apply immediately on the burn. As soon as it becomes hot or dry, replace it by another, and continue doing so as often as the cloth dries, which at first will be every few minutes. The pain will immediately cease, and after twenty-four hours of this treatment the burn will be healed; especially if commenced before blisters are formed. The astringent and drying qualities of the alum will entirely prevent their formation. 4. Glycerine, five ounces; white of egg, four ounces; tincture of arnica, three ounces. Mix the glycerine and white of egg thoroughly in a mortar, and gradually add the arnica. Apply freely on linen rags night, and morning, washing previously with warm castile soap-suds. 5. Take one drachm of finely powdered alum, and mix thoroughly with the white of two eggs and one teacup of fresh lard; spread on a cloth, and apply to the parts burnt. It gives almost instant relief from pain, and, by excluding the air, prevents excessive inflammatory action. The application should be changed at least once a day. 6. M. Joel, of the Children's Hospital, Lausanne, finds that a tepid bath, containing a couple of pinches of sulphate of iron, gives immediate relief to young children who have been extensively burned. In a case of a child four years old, a bath repeated twice a day—twenty minutes each bath—the suppuration decreased, lost its odor, and the little sufferer was soon convalescent. 7. For severe scalding, carbolic acid has recently been used with marked benefit. It is to be mixed with thirty parts of the ordinary oil of lime water to one part of the acid. Linen rags satured in the carbolic emulsion are to be spread on the scalded parts, and kept moist by frequently smearing with the feather dipped in the liquid. Two advantages of this mode of treatment are, the exclusion of air, and the rapid healing by a natural restorative action without the formation of pus, thus preserving unmarred and personal appearance of the patient—a matter of no small importance to some people.
1. By placing the burned area under cold water, milk, or another gentle liquid, you will feel immediate and complete relief from all pain. Once removed, the burn should be fully covered with at least half an inch of regular wheat flour, applied with a dredging box or in another way, and left on until the healing is complete. The dry, hardened flour will eventually fall off or can be softened with water, revealing a nice, new, and healthy skin, especially in cases where the burns are superficial. 2. Mix white lead with flaxseed oil until it has the consistency of milk, and apply it over the entire burn or scald every five minutes. You can use a soft feather for application. This is said to provide relief faster and be more effective than any other treatment. 3. Create a saturated solution of alum (four ounces in a quart of hot water). Soak a cotton cloth in this solution and apply it immediately to the burn. Once it becomes hot or dry, replace it with a new one, and keep doing this as often as the cloth dries, which will initially be every few minutes. The pain will stop right away, and after twenty-four hours of this treatment, the burn will heal; especially if started before blisters form. The astringent and drying properties of the alum will completely prevent blistering. 4. Combine five ounces of glycerine, four ounces of egg white, and three ounces of arnica tincture. Mix the glycerine and egg white thoroughly in a mortar, then gradually add the arnica. Apply generously onto linen rags every night and morning, after washing with warm Castile soap suds. 5. Take one drachm of finely powdered alum and mix it thoroughly with the white of two eggs and one teacup of fresh lard; spread it on a cloth and apply it to the burned areas. It provides almost instant pain relief, and by keeping out the air, it prevents excessive inflammatory reactions. Change the application at least once a day. 6. M. Joel, from the Children's Hospital in Lausanne, found that a tepid bath with a couple of pinches of iron sulfate gives immediate relief to young children who have significant burns. In a case with a four-year-old child, taking a bath twice a day for twenty minutes each time reduced suppuration, eliminated odor, and the little patient soon began to recover. 7. For severe scalds, carbolic acid has recently been used with noticeable benefits. It should be mixed with thirty parts of regular lime water to one part of acid. Saturated linen rags in the carbolic emulsion should be applied to the scalded areas and kept moist by frequently dabbing with a feather dipped in the liquid. Two advantages of this treatment are the exclusion of air and quick healing through natural restorative processes without pus formation, thus maintaining the patient's appearance, which is quite important to some individuals.
Choking.—In case of Choking, a violent slap with the open hand between the shoulders of the sufferer will often effect a dislodgment. In case the accident occurs with a child, and the slapping process does not afford instant relief, it should be grasped by the feet, and placed head downwards, and the slapping between the shoulders renewed; but in case this induced violent suffocative paroxysms it must not be repeated. If the substance, whatever it maybe, has entered the windpipe, and the coughing and inverting the body fails to dislodge it, it is probable that nothing but cutting open the windpipe will be of any [pg 77] and for this the services of a surgeon should always be procured. If food has stuck in the throat or gullet, the forefinger should be immediately introduced; and if lodged at the entrance of the gullet, the substance may be reached and extracted, possibly, with the forefinger alone, or may be seized with a pair of pincers, if at hand, or a curling tongs, or anything of the kind. This procedure may be facilitated by directing the person to put the tongue well out, in which position it may be retained by the individual himself, or a bystander by grasping it, covered with a handkerchief or towel. Should this fail, an effort should be made to excite retching or vomiting by passing the finger to the root of the tongue, in hopes that the offending substance may in this way be dislodged; or it may possibly be effected by suddenly and unexpectedly dashing in the face a basin of cold water, the shock suddenly relaxing the muscular spasm present, and the involuntary gasp at the same time may move it up or down. If this cannot be done, as each instant's delay is of vital importance to a choking man, seize a fork, a spoon, a penholder, pencil, quill, or anything suitable at hand, and endeavor to push the article down the throat. If it be low down the gullet, and other means fail, its dislodgment may sometimes be effected by dashing cold water on the spine, or vomiting may be induced by an emetic of sulphate of zinc (twenty grains in a couple of tablespoonfuls of warm water), or of common salt and mustard in like manner, or it may be pushed into the stomach by extemporizing a probang, by fastening a small sponge to the end of a stiff strip of whalebone. If this cannot he done, a surgical operation will be necessary. Fish bones or other sharp substances, when they cannot be removed by the finger or forceps, may sometimes be dislodged by swallowing some pulpy mass, as masticated bread, etc. Irregularly shaped substances, a plate with artificial teeth for instance, can ordinarily be removed only by surgical interference.
Choking.—If someone is choking, a firm slap with the open hand between their shoulder blades can often help dislodge the object. If this happens to a child and slapping doesn’t immediately relieve the situation, hold the child by the feet and position them head down while continuing to slap between the shoulders. However, if this causes severe choking episodes, do not try it again. If the object has entered the windpipe and coughing or tilting the body doesn't work, it might be necessary to cut open the windpipe, and for that, you should always call a surgeon. If food is stuck in the throat or esophagus, you should immediately insert your forefinger. If the object is near the entrance of the esophagus, you might be able to reach it with your finger or use a pair of tweezers, curling tongs, or something similar if available. It can help if the person sticks their tongue out, which can be held in place by themselves or someone nearby using a handkerchief or towel. If this doesn’t work, try to make them gag or vomit by touching the back of their throat with your finger, hoping the object will come out this way. Alternatively, you could splash cold water on their face unexpectedly; the shock may relax their muscles and could move the object up or down. If none of this is possible—and every second counts for someone who's choking—grab a fork, spoon, pen, pencil, quill, or anything else handy and try to push the object down their throat. If it is lodged deep and these methods fail, you might try splashing cold water on their spine or use an emetic like zinc sulfate (twenty grains in a couple of tablespoonfuls of warm water) or a mix of salt and mustard to induce vomiting, or you could push it into the stomach using a makeshift probang by attaching a small sponge to a stiff piece of whalebone. If that isn't feasible, a surgical procedure will be necessary. Fish bones or other sharp items that can't be removed with a finger or tweezers may be dislodged by swallowing something soft, like chewed bread. Oddly shaped items, like a dental plate, usually can only be removed through surgery.
Colic.—Use a hot fomentation over the abdomen, and a small quantity of ginger, pepermint or common tea. If not relieved in a few minutes, then give an injection of a quart of warm water with twenty or thirty drops of laudanum, and repeat it if necessary. A half teaspoonful of chloroform, in a tablespoonful of sweetened water, with or without a few drops of spirits of lavender or essence of peppermint, will often give prompt relief.
Colic.—Apply a hot compress to the abdomen and consume a small amount of ginger, peppermint, or regular tea. If there’s no relief after a few minutes, administer an injection of a quart of warm water mixed with twenty or thirty drops of laudanum, and repeat if needed. A half teaspoon of chloroform in a tablespoon of sweetened water, with or without a few drops of lavender oil or peppermint essence, can often provide quick relief.
Convulsions.—In small children convulsions frequently happen from teething, sometimes from worms or from some irritating substance within the stomach or bowels, and sometimes from some affection of the brain.
Seizures.—In young children, seizures often occur due to teething, sometimes from worms, or from some irritating substance in the stomach or intestines, and occasionally from a condition affecting the brain.
When a child has convulsions, place it immediately in a warm or hot bath, and sponge its head with cold water. Then apply a hot mustard plaster to the wrists, ankles and soles of the feet, or, in case a plaster cannot be obtained, apply a cloth wrung out of hot mustard water. Allow these to remain until the skin reddens, and use care that the same do not blister. After the fit has subsided, use great care against its return by attention to the cause which gave rise to it.
When a child has convulsions, put them right away in a warm or hot bath and sponge their head with cold water. Then apply a hot mustard plaster to their wrists, ankles, and the soles of their feet, or if you can’t get a plaster, use a cloth soaked in hot mustard water. Keep these on until the skin turns red, and be careful not to let them blister. After the seizure is over, be very cautious to prevent another one by addressing the cause that led to it.
Convulsions in adults must be treated in accordance with the manner which gave rise to them. During the attack great care should be taken that the party does not injure himself, and the best preventive is a cork or a soft piece of wood, or other suitable substance, placed between the teeth to prevent biting the tongue and cheeks: tight clothing must be removed or loosened; mustard poultices should be applied to the extremities and over the abdomen; abundance of fresh air should be secured by opening windows and doors, and preventing unnecessary crowding of persons around; cold water may be dashed on the face and chest; and if there be plethora, with full bounding pulse, with evidence of cerebral or other internal congestion, the abstraction of a few ounces of blood may be beneficial.
Convulsions in adults should be treated based on their cause. During the seizure, it's important to ensure that the person doesn't hurt themselves. A good preventive measure is to place a cork, soft piece of wood, or similar object between their teeth to avoid biting their tongue or cheeks. Tight clothing should be removed or loosened; mustard poultices can be applied to the limbs and abdomen; fresh air should be ensured by opening windows and doors, while avoiding unnecessary crowding around the person; cold water may be splashed on their face and chest; and if there's an abundance of blood, strong pulse, or signs of brain or internal congestion, drawing a few ounces of blood might be helpful.
Cramp.—Spasmodic or involuntary contractions of the muscles generally of the extremities, accompanied with great pain. The muscles of the legs and feet are the most commonly affected with cramp, especially after great exertion. The best treatment is immediately to stand upright, and to well rub the part with the hand. The application of strong stimulants, as spirits of ammonia, or of anodines, as opiate liniments, has been recommended. When cramp occurs in the stomach, a teaspoonful of sal volatile in water, or a dram glassful of good brandy, should be swallowed immediately. When cramp comes on during cold bathing, the limb should be thrown out as suddenly and violently as possible, which will generally remove it, care being also taken not to become flurried nor frightened, as presence of mind is very essential to personal safety on such an occasion. A common cause of cramp is indigestion, and the use of acescent liquors; these should be avoided.
Cramp.—These are sudden or involuntary muscle contractions, usually in the limbs, that come with a lot of pain. The legs and feet are the areas most commonly affected by cramps, especially after intense activity. The best way to treat it is to stand up straight and really rub the cramped area with your hand. Strong stimulants like ammonia or pain-relieving ointments like opiate liniments are also recommended. If cramps occur in the stomach, take a teaspoon of sal volatile in water or a shot of good brandy right away. If cramping happens while you're swimming in cold water, get the affected limb out of the water as quickly and forcefully as possible, as this usually helps. It's important to stay calm and not panic in these situations, as keeping a clear head is crucial for your safety. A common cause of cramps is indigestion, along with drinking fizzy drinks, so those should be avoided.
Cuts.—In case the flow of blood is trifling, stop the bleeding by bringing the edges of the wound together, If the flow of blood is great, of a bright vermillion color, and flows in spurts or with a jerk, an artery is severed, and at once should pressure be made on the parts by the finger (between the cut and the heart), until a compress is arranged by a tight ligature above the wounded part. Then the finger may be taken off, and if the blood still flows, tighten the handkerchief or other article that forms the ligature, until it ceases. If at this point the attendance of a physician or surgeon cannot be secured, take strong silk thread, or wax together three or four threads and cut them into lengths of about a foot long. Wash the parts with warm water, and then with a sharp hook or small pair of pincers in your hand, fix your eye steadfastly upon the wound, and directing the ligature to be slightly released, you will see the mouth of the artery from which the blood springs. At once seize it, draw it out a little while an assistant passes a ligature round it, and ties it up tight with a double knot. In this way take up in succession every bleeding vessel you can see or get hold of. If the wound is too high up in a limb to apply the ligature do not lose your presence of mind. If it is the thigh, press firmly on the groin; if in the arm, with the band-end or ring of a common door-key make pressure above the collar bone, and about its middle, against its first rib, which lies under it. The pressure should be continued until assistance is procured and the vessel tied up. If the wound is on the face, or other place where pressure cannot effectually be made, place a piece of ice directly over the wound allowing it to remain there until the blood coagulates, when it may be removed, and a compress and bandage be applied.
Cuts.—If the bleeding is minor, stop it by bringing the edges of the wound together. If the bleeding is heavy, bright red, and comes in spurts, an artery may be ruptured. Apply pressure with your finger between the cut and the heart until you can put a compress in place with a tight ligature above the wound. After applying pressure, you can remove your finger. If blood still comes out, tighten the handkerchief or whatever you're using as a ligature until the bleeding stops. If you can’t get a doctor or surgeon right away, take strong silk thread or twist together three or four threads and cut them into lengths of about a foot. Wash the area with warm water, then, using a sharp hook or a small pair of tweezers, keep your gaze fixed on the wound. Slightly release the ligature, and you’ll see the opening of the artery from which the blood is coming. Quickly grab it and pull it out a little while someone else wraps a ligature around it and ties it tightly with a double knot. Do this for every bleeding vessel you can see or reach. If the wound is too high on a limb to use a ligature, stay calm. For a thigh wound, apply firm pressure to the groin; for an arm wound, use the end or ring of a common door key to apply pressure above the collarbone, near the first rib. Keep applying pressure until help arrives and the vessel can be tied off. If the wound is on the face or another area where you can’t apply effective pressure, place a piece of ice directly over it and leave it there until the bleeding stops, then remove the ice and apply a compress and a bandage.
After the bleeding is arrested the surrounding blood should be cleared away, as well as any extraneous matter then bring the sides of the wound into contact throughout the whole depth, in order that they may grow together as quickly as possible, retaining them in their position by strips of adhesive plaster. If the wound be deep and extensive, the wound itself and the adjacent parts must be supported by proper bandages. The position of the patient should be such as will relax the skin and muscles of the wounded part. Rest, low and unstimulating diet, will complete the requirements necessary to a speedy recovery.
After the bleeding stops, you should clear away any surrounding blood and debris. Then, bring the edges of the wound together fully so they can heal as quickly as possible, keeping them in place with adhesive strips. If the wound is deep and large, make sure to support the wound and the nearby areas with appropriate bandages. The patient's position should help relax the skin and muscles around the injury. Rest and a light, non-stimulating diet will also help ensure a quick recovery.
How to Distinguish Death.—As many instances occur of parties being buried alive, they being to all appearance dead, the great importance of knowing how to distinguish real from imaginary death need not be explained. The appearances which mostly accompany death, are an entire [pg 78] of breathing, of the heart's action; the eyelids are partly closed, the eyes glassy, and the pupils usually dilated; the jaws are clenched, the fingers partially contracted, and the lips and nostrils more or less covered with frothy mucus, with increasing pallor and coldness of surface, and the muscles soon become rigid and the limbs fixed in their position. But as these same conditions may also exist in certain other cases of suspended animation, great care should be observed, whenever there is the least doubt concerning it, to prevent the unnecessary crowding of the room in which the corpse is, or of parties crowding around the body; nor should the body be allowed to remain lying on the back without the tongue being so secured as to prevent the glottis or orifice of the windpipe being closed by it; nor should the face be closely covered; nor rough usage of any kind be allowed. In case there is great doubt, the body should not be allowed to be inclosed in the coffin, and under no circumstances should burial be allowed until there are unmistakable signs of decomposition.
How to Tell If Someone is Dead.—Since there are many cases of people being buried alive because they appear dead, it’s crucial to know how to tell real death from false death. The signs that usually indicate death include a complete stop of breathing and heart activity; the eyelids are partially closed, the eyes are glassy, and the pupils are usually dilated. The jaw may be clenched, the fingers may be slightly curled, and the lips and nostrils can be covered with frothy mucus, along with increasing paleness and coldness of the skin. The muscles soon become stiff, and the limbs remain in place. However, because these same signs can also appear in cases of temporary suspended animation, it’s essential to be very cautious when there’s any doubt. Avoid overcrowding the room with people around the body; the body shouldn’t lie on its back without the tongue being secured to prevent the airway from being blocked; the face shouldn’t be tightly covered; and no rough treatment should occur. If there’s significant doubt, the body should not be put in a coffin, and burial should never happen until there are clear signs of decomposition.
Of the numerous methods proposed as signs for real death, we select the following: 1. So long as breathing continues, the surface of a mirror held to the mouth and nostrils will become dimmed with moisture. 2. If a strong thread or small cord be tied tightly round the finger of a living person, the portion beyond the cord or thread will become red and swollen—if dead, no change is produced. 3. If the hand of a living person is held before a strong light a portion of the margin or edges of the fingers is translucent—if dead, every part of it is opaque. 4. A coal of fire, a piece of hot iron, or the flame of a candle, applied to the skin, if life remains, will blister—if dead it will merely sear. 5. A bright steel needle introduced and allowed to remain for half an hour in living flesh will be still bright—if dead, it will be tarnished by oxydation. 6. A few drops of a solution of atropia (two grains to one-half ounce of water) introduced into the eye, if the person is alive, will cause the pupils to dilate—if dead, no effect will be produced. 7. If the pupil is already dilated, and the person is alive, a few drops of tincture of the calabar bean will cause it to contract—if dead, no effect will be produced.
Of the many methods suggested as indicators of true death, we highlight the following: 1. As long as breathing continues, the surface of a mirror held to the mouth and nostrils will get foggy with moisture. 2. If a strong thread or small cord is tied tightly around a living person's finger, the part beyond the cord or thread will turn red and swollen—if dead, there will be no change. 3. If a living person's hand is placed in front of a strong light, the edges of the fingers will be translucent—if dead, every part will be opaque. 4. A coal of fire, a piece of hot iron, or the flame of a candle applied to the skin will cause blisters if life remains—if dead, it will only burn the skin. 5. A bright steel needle inserted and left in living flesh for half an hour will remain bright—if dead, it will become tarnished due to oxidation. 6. A few drops of a solution of atropine (two grains to half an ounce of water) placed in the eye of a living person will make the pupils dilate—if dead, there will be no effect. 7. If the pupil is already dilated and the person is alive, a few drops of tincture of the calabar bean will cause it to contract—if dead, there will be no effect.
Dislocations.—These injuries can mostly be easily recognized; 1. By the deformity that the dislocation gives rise to by comparing the alteration in shape with the other side of the body. 2. Loss of some of the regular movements of the joints. 3. In case of dislocation, surgical aid should be procured at once. While waiting the arrival of a physician, the injured portion should be placed in the position most comfortable to the patient, and frequent cold bathing or cloths wrung out of cold water, applied to the parts affected, so as to relieve suffering and prevent inflammation.
Dislocations.—These injuries are usually easy to identify; 1. By the deformity caused by the dislocation when you compare the shape with the other side of the body. 2. Loss of some normal movements in the joints. 3. If a dislocation occurs, you should get medical help immediately. While waiting for a doctor, the injured area should be positioned in a way that is most comfortable for the patient, and frequent cold baths or cloths soaked in cold water should be applied to the affected area to relieve pain and prevent swelling.
Foreign Bodies in Ears.—Great care should be taken in removing foreign bodies from the ear, as serious injury may be inflicted. Most foreign bodies, especially those of small size, can be easily removed by the use of a syringe with warm water, and in most cases no other means should be used. Should the first efforts fail, repeat the operation. A syringe throwing a moderately small and continuous stream is the best adapted for the purpose, and the removal may generally be facilitated by inclining the ear downward while using the syringe. Severe inflammation may be excited, and serious injury done, by rash attempts to seize a foreign body in the ear, with a forceps or tweezers, or trying to pick it out with a pin or needle, or with an ear scoop. Should it be necessary from any cause to use instruments, great care should be observed, and but very little force exerted. It has lately been recommended, when foreign bodies cannot be removed by syringing the ear, to introduce a small brush or swab of frayed linen or muslin cloth, or a bit of sponge, moistened with a solution of glue, and keep it in contact with the foreign body until the glue adheres, when the body may be easily removed.
Foreign Bodies in Ears.—Great care should be taken when removing foreign objects from the ear, as serious injury can occur. Most small foreign objects can be removed easily using a syringe filled with warm water, and in most situations, this should be the only method used. If the initial attempts are unsuccessful, repeat the process. A syringe that delivers a moderately small and steady stream is best for this purpose, and tilting the ear downward while using the syringe can often help with removal. Reckless attempts to retrieve a foreign object in the ear with forceps, tweezers, pins, needles, or ear scoops can lead to severe inflammation and significant damage. If it becomes necessary to use instruments, proceed with extreme caution and apply minimal force. Recently, it has been suggested that if syringing doesn’t work to remove foreign bodies, a small brush or swab made of frayed linen or muslin, or a piece of sponge moistened with a glue solution, can be placed against the foreign body until the glue sticks, allowing for easier removal.
Insects in the Ear.—Insects in the ear may be easily killed by pouring oil in the ear, after which remove by syringing. (See foreign bodies in ear.)
Insects in the Ear.—You can easily kill insects in the ear by pouring oil into it, and then remove them by syringing. (See foreign bodies in ear.)
To Remove Hardened Ear Wax.—Hardened car wax may be softened by dropping into the ear some oil or glycerine, and then syringing. (See foreign bodies in ear.)
To Remove Hardened Ear Wax.—Hardened ear wax can be softened by dropping some oil or glycerin into the ear and then using a syringe. (See foreign bodies in ear.)
Foreign Bodies in Eye.—To remove small particles from the eye, unless they have penetrated the globe, or become fixed in the conjunctiva, do as follows:
Foreign Bodies in Eye.—To remove small particles from the eye, unless they have penetrated the globe or become lodged in the conjunctiva, do the following:
Grasp the upper lid between the thumb and forefinger, lift it from the eyeball, and having drawn it down as far as possible outside the lower lid, let it slide slowly back to its place, resting upon the lower lid as it goes back; and then wipe the edges of the lids with a soft handkerchief to remove the foreign substance. This may be repeated a number of times, if necessary, without injury. Should this means fail, evert the lids and remove the foreign substance, by touching it lightly with the fold of a handkerchief, or with the point of a roll of paper made like a candle-lighter; or, if necessary, with a small pair of forceps. A drop of sweet oil instilled in the eye, while perfectly harmless, provokes a flow of tears that will frequently wash away any light substance.
Grasp the upper eyelid between your thumb and forefinger, lift it away from the eyeball, and pull it down as far as you can outside the lower eyelid. Then, let it slide back slowly into place, resting on the lower lid as it goes. After that, wipe the edges of the eyelids with a soft handkerchief to remove any foreign object. You can do this several times if needed without causing harm. If this method doesn’t work, turn the eyelids inside out and gently touch the foreign object with the edge of a handkerchief or the tip of a rolled-up paper like a candle-lighter; if necessary, use a small pair of forceps. A drop of sweet oil placed in the eye, while completely safe, can trigger tears that often wash away any light particles.
Bits of metal, sharp pieces of sand, etc. sometimes penetrate the globe of the eye, and, unless removed, may excite so much inflammation as to destroy the eye. They should he removed by a competent surgeon.
Bits of metal, sharp pieces of sand, etc. sometimes penetrate the eye, and, unless removed, may cause so much inflammation that the eye could be destroyed. They should be removed by a qualified surgeon.
Fainting.—Lay the person who has fainted in a current of air, or in such a position that the air from an open window or door will have full play upon the face. Do not allow parties to crowd closely around, but give the sufferer plenty of room. Recovery will take place in a few minutes. The clothes also may be opened, and cold water sprinkled upon the face, hands and chest; and some pungent substance, as smelling salts, camphor, aromatic vinegar, etc., may be applied to the nostrils; and as soon as able to swallow, a little fresh water, or spirits and water, may be given. Persons who faint easily should avoid crowded rooms and places where the air is close.
Fainting.—Lay the person who has fainted in a place where there’s good airflow, like near an open window or door, so that fresh air can reach their face. Don’t let people crowd around them; give the person plenty of space. They should recover in a few minutes. You can also loosen their clothes and sprinkle cold water on their face, hands, and chest. Use a strong-smelling substance like smelling salts, camphor, or aromatic vinegar near their nostrils. Once they're able to swallow, give them a little fresh water or a mix of spirits and water. People who faint easily should stay away from crowded rooms and places with stuffy air.
Fits.—See Convulsions.
Fits.—See Seizures.
Clothing on Fire.—If a woman's clothes catch on fire, let her instantly roll herself over and over on the ground. In case any one be present, let them throw her down and do the like, and then wrap her up in a table-cloth, rug, coat, or the first woolen article that can be found.
Clothing on Fire.—If a woman's clothes catch on fire, she should immediately roll on the ground. If anyone is nearby, they should also roll with her and then wrap her in a tablecloth, blanket, coat, or any wool item that's available.
Fractures.—As we can only give general rules for treating the various fractures, we would advise any one suffering from such to immediately apply to the nearest surgeon, and not rely upon an inexperienced party.
Fractures.—Since we can only provide general guidelines for treating different fractures, we recommend that anyone suffering from one should immediately see the nearest surgeon and not depend on someone without experience.
Frost-Bite.—Place the party suffering in a room without fire, and rub the frozen or frosted parts with snow, or pour ice-water over them until sensation begins to return. As soon as a stinging pain is felt, and a change of color appears, then cease the rubbing, and apply clothes wet with ice-water, and subsequently, if active inflammation follow and suppuration results, a solution of carbolic acid in water, one part to thirty, should be applied. If mortification set in, amputation is generally necessary. Where persons suffer from the constitutional effects of cold, hot stimulants should be given internally, and the body rubbed briskly with the hands and warm flannel.
Frostbite.—Have the person affected sit in a room without heat, and rub the frozen or frostbitten areas with snow, or pour ice water on them until they start to feel sensation again. As soon as they experience a stinging pain and a change in color, stop rubbing and apply clothes soaked in ice water. If inflammation and pus develop afterward, apply a solution of carbolic acid in water, one part to thirty. If gangrene occurs, amputation is usually required. For those suffering from the overall effects of cold, give hot stimulants internally and vigorously rub the body with hands and warm flannel.
Poisons, Their Symptoms and Antidotes.—When a person has taken poison, the first thing to do is to compel the patient to vomit, and for that purpose give any emetic that can be most readily and quickly obtained, and which is prompt and energetic, but safe in its action.
Poisons, Their Symptoms and Antidotes.—When someone has ingested poison, the first step is to make the person vomit. For this, give them any emetic that is easily and quickly available, and that is effective and powerful, yet safe in its use.
For this purpose there is, perhaps, nothing better than a large teaspoonful of ground mustard in a tumblerful of warm water, and it has the advantage of being almost always at hand. If the dry mustard is not to be had, use mixed mustard from the mustard pot. Its operation may generally be facilitated by the addition of a like quantity of common table salt. If the mustard is not at hand, give two or three teaspoonfuls of powdered alum in syrup or molasses, and give freely of warm water to drink; or give ten to twenty grains of sulphate of zinc (white vitriol), or twenty to thirty grains of ipecac, with one or two grains of tartar emetic, in a large cup of warm water, and repeat every ten minutes until three or four doses are given, unless free vomiting is sooner produced. After vomiting has taken place, large draughts of warm water should be given the patient, so that the vomiting will continue until the poisonous substances have been thoroughly evacuated, and then suitable antidotes should be given. If vomiting cannot be produced, the stomach-pump should be used. When it is known what particular kind of poison has been swallowed, then the proper antidote for that poison should be given, but when this cannot be ascertained, as is often the case, give freely of equal parts of calcined magnesia, pulverized charcoal, and sesquioxide of iron, in sufficient quantity of water. This is a very harmless mixture, and is likely to be of great benefit, as the ingredients, though very simple, are antidotes for the most common and active poisons. In case this mixture cannot be obtained, the stomach should be soothed and protected by the free administration of demulcent, mucilaginous or oleaginous drinks, such as the whites of eggs, milk, mucilage of gum arabic, or slippery elm bark, flaxseed tea, starch, wheat, flour, or arrow-root mixed in water, linseed or olive oil, or melted butter or lard. Subsequently the bowels should be moved by some gentle laxative, as a tablespoonful or two of castor oil, or a teaspoonful of calcined magnesia; and pain or other evidence of inflammation must be relieved by the administration of a few drops of laudanum, and the repeated application of hot poultices, fomentations and mustard plasters. The following are the names of the articles that may give rise to poisoning, most commonly used, and their antidote:
For this purpose, there’s probably nothing better than a large teaspoonful of ground mustard mixed in a tumbler of warm water, and the great thing is that it's usually easy to find. If dry mustard isn’t available, you can use prepared mustard from the mustard jar. Its effectiveness can typically be improved by adding an equal amount of regular table salt. If mustard isn't an option, give two or three teaspoonfuls of powdered alum in syrup or molasses, and ensure the person drinks plenty of warm water; alternatively, you can give ten to twenty grains of zinc sulfate (white vitriol), or twenty to thirty grains of ipecac, along with one or two grains of tartar emetic, mixed in a large cup of warm water, and repeat every ten minutes until three or four doses have been given, unless vomiting is induced sooner. After vomiting occurs, the patient should drink large amounts of warm water to encourage vomiting until the poisonous substances have been completely expelled, after which appropriate antidotes should be provided. If vomiting cannot be triggered, a stomach pump should be used. Once it's known what specific poison was ingested, the correct antidote for that poison should be administered; but when this cannot be determined, which often happens, give equal parts of calcined magnesia, powdered charcoal, and iron sesquioxide mixed in sufficient water. This mixture is very safe and could be very helpful since these simple ingredients are antidotes for the most common and potent poisons. If this mixture isn't available, soothe and protect the stomach by giving plenty of soothing, mucilaginous, or oily drinks, such as egg whites, milk, mucilage of gum arabic, or slippery elm bark, flaxseed tea, starch, wheat flour, or arrowroot mixed in water, linseed or olive oil, or melted butter or lard. Afterward, a gentle laxative should be given to move the bowels, like one or two tablespoons of castor oil or a teaspoon of calcined magnesia; and any pain or sign of inflammation should be treated with a few drops of laudanum and repeated applications of hot poultices, fomentations, and mustard plasters. Below are the names of common substances that can cause poisoning and their respective antidotes:
Mineral Acids—Sulphuric Acid (Oil of Vitriol), Nitric Acid (Aqua Fortis), Muriatic Acid (Spirits of Salts).—Symptoms: Acid, burning taste in the mouth, acute pain in the throat, stomach and bowels; frequent vomiting, generally bloody, mouth and lips excoriated, shriveled, white or yellow; hiccough, copious stools, more or less bloody, with great tenderness in the abdomen; difficult breathing, irregular pulse, excessive thirst, while drink increases the pain and rarely remains in the stomach; frequent but vain efforts to urinate; cold sweats, altered countenance; convulsions generally preceding death; nitric acid causes yellow stains; sulphuric acid, black ones. Treatment: Mix calcined magnesia in milk or water to the consistence of cream, and give freely to drink a glassful every couple of minutes, if it can be swallowed. Common soap (hard or soft), chalk, whiting, or even mortar from the wall mixed in water, may be given, until magnesia can be obtained. Promote vomiting by tickling the throat, if necessary, and when the poison is got rid of, flaxseed or elm tea, gruel, or other mild drinks. The inflammation which always follows wants good treatment to save the patient's life.
Mineral Acids—Sulfuric Acid (Oil of Vitriol), Nitric Acid (Aqua Fortis), Muriatic Acid (Spirits of Salts).—Symptoms: A sour, burning taste in the mouth, sharp pain in the throat, stomach, and intestines; frequent vomiting, usually bloody; sore, dried-out mouth and lips, which may appear white or yellow; hiccups, excessive diarrhea, which may also be bloody, along with significant abdominal tenderness; difficulty breathing, irregular heartbeat, intense thirst, while drinking makes the pain worse and rarely stays down; frequent but unsuccessful attempts to urinate; cold sweats, changed appearance; convulsions often occurring before death; nitric acid leaves yellow stains; sulfuric acid causes black stains. Treatment: Mix calcined magnesia in milk or water until it has a creamy consistency, and have the person drink a glassful every few minutes, if it’s tolerable. Common soap (both hard and soft), chalk, whiting, or even mortar from the wall mixed in water may be administered until magnesia is available. Induce vomiting by gently stimulating the throat if needed, and once the poison is expelled, provide flaxseed or elm tea, gruel, or other mild beverages. The inflammation that usually follows requires effective treatment to save the patient's life.
Vegetable Acids—Acetic, Citric, Oxalic, Tartaric.—Symptoms: Intense burning pain of mouth, throat and stomach; vomiting blood which is highly acid, violent purging, collapse, stupor, death.
Vegetable Acids—Acetic, Citric, Oxalic, Tartaric.—Symptoms: Severe burning pain in the mouth, throat, and stomach; vomiting bright red, acidic blood; extreme diarrhea; loss of consciousness; death.
Oxalic Acid is frequently taken in mistake for Epsom salts, to which in shops it often bears a strong resemblance. Treatment: Give chalk or magnesia in a large quantity of water, or large draughts of lime water. If these are not at hand, scrape the wall or ceiling, and give the scrapings, mixed with water.
Oxalic Acid is often confused with Epsom salts, which it closely resembles in stores. Treatment: Provide chalk or magnesia mixed in a large amount of water, or large doses of lime water. If those aren't available, scrape the wall or ceiling and give the scrapings mixed with water.
Prussic or Hydrocyanic Acid—Laurel Water, Cyanide of Potassium, Bitter Almond Oil, etc.—Symptoms: In large doses almost invariably instantaneously fatal, when not immediately fatal, sudden loss of sense and control of the voluntary muscles; the odor of the poison generally susceptible on the breath. Treatment: Chlorine, in the form of chlorine water, in doses of from one to four fluid drachms, diluted. Weak solution of chloride lime of soda; water of ammonia (spirits of hartshorn) largely diluted may be given, and the vapor of it cautiously inhaled. Cold affusion, and chloroform in half to teaspoonful doses in glycerine or mucilage, repeated every few minutes, until the symptoms are ameliorated. Artificial respiration.
Prussic or Hydrocyanic Acid—Laurel Water, Cyanide of Potassium, Bitter Almond Oil, etc.—Symptoms: In large doses, it is almost always instantly fatal; if not immediately lethal, there may be a sudden loss of awareness and control of voluntary muscles; the smell of the poison is usually detectable on the breath. Treatment: Chlorine, in the form of chlorine water, in doses of one to four fluid drachms, diluted. A weak solution of chloride of lime or soda; diluted ammonia (spirits of hartshorn) can be given, and its vapor can be cautiously inhaled. Cold water treatment and chloroform in half to teaspoonful doses mixed with glycerin or mucilage, repeated every few minutes, until symptoms improve. Artificial respiration.
Aconite—Monkshood, Wolfsbane.—Symptoms: Numbness and tingling in the mouth and throat, and afterwards in other portions of the body, with sore throat, pain over the stomach, and vomiting; dimness of vision, dizziness, great prostration, loss of sensibility and delirium. Treatment: An emetic and then brandy in tablespoonful doses, in ice-water, every half hour; spirits of ammonia in half teaspoonful doses in like manner; the cold douche over the head and chest, warmth to the extremities, etc.
Aconite—Monkshood, Wolfsbane.—Symptoms: Numbness and tingling in the mouth and throat, followed by sensations in other parts of the body, along with a sore throat, stomach pain, and vomiting; blurred vision, dizziness, extreme weakness, loss of feeling, and delirium. Treatment: An emetic followed by tablespoon doses of brandy in ice water every half hour; spirits of ammonia in half teaspoon doses the same way; a cold shower over the head and chest, and keeping the extremities warm, etc.
Alkalies and their Salts—Concentrated Lye, Woodash Lye, Caustic Potash, Ammonia, Hartshorn.—Symptoms: Caustic, acrid taste, excessive heat in the throat, stomach and intestines; vomiting of bloody matter, cold sweats, hiccough, purging of bloody stools.—Treatment: The common vegetable acids. Common vinegar being always at hand, is most frequently used. The fixed oils, as castor, flaxseed, almond and olive oils form soaps with the alkalies and thus also destroy their caustic effect. They should be given in large quantity.
Alkalies and their Salts—Concentrated Lye, Woodash Lye, Caustic Potash, Ammonia, Hartshorn.—Symptoms: A caustic, harsh taste, intense burning in the throat, stomach, and intestines; vomiting blood, cold sweats, hiccups, and diarrhea with blood.—Treatment: Common vegetable acids. Common vinegar, which is usually available, is most often used. Fixed oils like castor, flaxseed, almond, and olive oils react with the alkalies and effectively neutralize their caustic properties. They should be administered in large amounts.
Alcohol, Brandy, and other Spirituous Liquors.—Symptoms: Confusion of thought, inability to walk or stand, dizziness, stupor, highly flushed or pale face, noisy breathing.—Treatment: After emptying the stomach, pour cold water on the head and back of the neck, rub or slap the wrists and palms, and the ankles and soles of the feet, and give strong, hot coffee, or aromatic spirits of hartshorn, in teaspoonful doses in water. The warmth of the body must be sustained.
Alcohol, Brandy, and Other Spirits.—Symptoms: Confusion, inability to walk or stand, dizziness, stupor, flushed or pale face, noisy breathing.—Treatment: After emptying the stomach, pour cold water on the head and back of the neck, rub or slap the wrists and palms, and the ankles and soles of the feet, and give strong, hot coffee, or aromatic spirits of hartshorn, in teaspoonful doses in water. Keep the body warm.
Antimony, and its Preparations. Tartar Emetic, Antimonial Wine, Kerme's Mineral.—Symptoms: Faintness and nausea, soon followed by painful and continued vomiting, severe diarrhoea, constriction and burning sensation in the throat, cramps, or spasmodic twitchings, with symptoms of nervous derangement, and great prostration of strength, often terminating in death.—Treatment: If vomiting has not been produced, it should be effected by tickling the fauces, and administering copious draughts of warm water. Astringment infusions, such as of gall, oak bark, Peruvian bark, act as antidotes, and should be given promptly. Powdered yellow bark may be used until the infusion is prepared, or very strong green tea should be given. To stop the vomiting, should it continue, blister over the stomach by applying a cloth wet with strong spirits of hartshorn, and then sprinkle on the one-eighth to one-fourth of a grain of morphia.
Antimony and Its Preparations. Tartar Emetic, Antimonial Wine, Kerme's Mineral.—Symptoms: Weakness and nausea, soon followed by painful and persistent vomiting, severe diarrhea, a constricted and burning feeling in the throat, cramps, or involuntary muscle twitches, along with signs of nervous disruption, and extreme fatigue, often resulting in death.—Treatment: If vomiting hasn't occurred, it should be induced by gently stimulating the throat and giving large amounts of warm water. Astringent infusions, like those made from gall, oak bark, or Peruvian bark, act as antidotes and should be given immediately. Powdered yellow bark can be used until the infusion is ready, or very strong green tea should be administered. To halt the vomiting, if it continues, apply a blister to the stomach using a cloth soaked in strong spirits of hartshorn, and then sprinkle on one-eighth to one-fourth of a grain of morphine.
Arsenic and its Preparations—Ratsbane, Fowler's Solution, etc.—Symptoms: Generally within an hour pain and heat are felt in the stomach, soon followed [pg 80] vomiting, with a burning dryness of the throat and great thirst; the matters vomited are generally colored, either green yellow, or brownish, and sometimes bloody. Diarrhoea or dysentery ensues, while the pulse becomes small and rapid, yet irregular. Breathing much oppressed; difficulty in vomiting may occur, while cramps, convulsions, or even paralysis often precede death, which sometimes takes place within five or six hours after arsenic has been taken.—Treatment: Give a prompt emetic, and then hydrate of peroxide of iron (recently prepared) in tablespoonful doses every ten or fifteen minutes until the urgent symptoms are relieved. In the absence of this, or while it is being prepared, give large draughts of new milk and raw eggs, limewater and oil, melted butter, magnesia in a large quantity of water, or even if nothing else is at hand, flour and water, always, however, giving an emetic the first thing, or causing vomiting by tickling the throat with a feather, etc. The inflammation of the stomach which follows must be treated by blisters, hot fomentations, mucilaginous drinks, etc., etc.
Arsenic and its Preparations—Ratsbane, Fowler's Solution, etc.—Symptoms: Usually within an hour, there’s pain and a burning sensation in the stomach, soon followed [pg 80] by vomiting, with a burning dryness in the throat and intense thirst; the vomit is typically colored, either green, yellow, or brownish, and sometimes bloody. Diarrhea or dysentery can occur, while the pulse becomes weak and fast, yet irregular. Breathing becomes very difficult; there may be trouble vomiting, and cramps, convulsions, or even paralysis often occur before death, which can happen within five or six hours after ingesting arsenic.—Treatment: Administer a quick emetic, and then give hydrated peroxide of iron (freshly prepared) in tablespoon doses every ten or fifteen minutes until the urgent symptoms are alleviated. If this is unavailable, or while it’s being prepared, offer large amounts of fresh milk, raw eggs, limewater and oil, melted butter, or magnesia mixed with plenty of water. If nothing else is available, flour and water can be used, but always start with an emetic or induce vomiting by tickling the throat with a feather, etc. The inflammation of the stomach that follows must be treated with blisters, hot compresses, mucilaginous drinks, etc.
Belladonna or Deadly Night Shade.—Symptoms: Dryness of the mouth and throat, great thirst, difficulty of swallowing, nausea, dimness, confusion or loss of vision, great enlargement of the pupils, dizziness, delirium and coma.—Treatment: There is no known antidote. Give a prompt emetic and then reliance must be placed on continual stimulation with brandy, whisky, etc., and to necessary artificial respiration. Opium and its preparations, as morphia, laudanum, etc., are thought by some to counteract the effect of belladonna, and may be given in small and repeated doses, as also strong black coffee and green tea.
Belladonna or Deadly Nightshade.—Symptoms: Dry mouth and throat, intense thirst, trouble swallowing, nausea, blurry vision, confusion or loss of sight, significantly enlarged pupils, dizziness, delirium, and coma.—Treatment: There’s no known antidote. Administer a prompt emetic and then rely on continuous stimulation with brandy, whiskey, etc., along with necessary artificial respiration. Some believe that opium and its derivatives, like morphine and laudanum, can counteract the effects of belladonna and can be given in small, repeated doses, along with strong black coffee and green tea.
Blue Vitriol, or Blue Stone.—See Copperas.
Blue Vitriol, or Blue Stone.—See Copperas.
Cantharides (Spanish or Blistering Fly) and Modern Potato Bug.—Symptoms: Sickening odor of the breath, sour taste, with burning heat in the throat, stomach, and bowels; frequent vomiting, often bloody; copious bloody stools, great pain in the stomach, with burning sensation in the bladder and difficulty to urinate, followed with terrible convulsions, delirium and death.—Treatment excite vomiting by drinking plentifully of sweet oil or other wholesome oils, sugar and water, milk. or slippery elm tea; give injections of castor oil and starch, or warm milk. The inflammatory symptoms which generally follow must, be treated by a medical man. Camphorated oil or camphorated spirits should be rubbed over the bowels, stomach and thighs.
Cantharides (Spanish or Blistering Fly) and Modern Potato Bug.—Symptoms: A foul smell from the breath, sour taste, along with a burning sensation in the throat, stomach, and intestines; frequent vomiting, often with blood; large amounts of bloody stools, severe stomach pain, a burning feeling in the bladder, and difficulty urinating, followed by severe convulsions, confusion, and death.—Treatment: Induce vomiting by drinking plenty of sweet oil or other healthy oils, sugar and water, milk, or slippery elm tea; administer enemas of castor oil and starch, or warm milk. The inflammatory symptoms that usually follow should be treated by a physician. Rub camphorated oil or camphorated spirits over the abdomen, stomach, and thighs.
Caustic Potash.—See Alkalies.
Potassium Hydroxide.—See Alkalies.
Cobalt, or Fly-Powder.—Symptoms: Heat and pain in the. throat and stomach, violent retching and vomiting, cold and clammy skin, small and feeble pulse, hurried and difficult breathing, diarrhoea, etc.—Treatment: An emetic, followed by the free administration of milk, eggs, wheat flour and water, and mucilaginous drinks.
Cobalt, or Fly-Powder.—Symptoms: Heat and pain in the throat and stomach, severe retching and vomiting, cold and clammy skin, a weak and rapid pulse, fast and labored breathing, diarrhea, etc.—Treatment: An emetic, followed by generous amounts of milk, eggs, wheat flour, water, and soothing drinks.
Copper—Blue Vitriol, Verdigris or Pickles or Food Cooked in Soul Copper Vessels.—Symptoms: General inflammation of the alimentary canal, suppression of urine; hiccough, a disagreeable metallic taste, vomiting, violent colic, excessive thirst, sense of tightness of the throat, anxiety; faintness, giddiness, and cramps and convulsions generally precede death.—Treatment: Large doses of simple syrup as warm as can be swallowed, until the stomach rejects the amount it contains. The whites of eggs and large quantities of milk. Hydrated peroxide of iron.
Copper—Blue Vitriol, Verdigris or Pickles or Food Cooked in Soul Copper Vessels.—Symptoms: General inflammation of the digestive tract, difficulty urinating; hiccups, a nasty metallic taste, vomiting, severe abdominal pain, excessive thirst, a feeling of tightness in the throat, anxiety; faintness, dizziness, and cramps and convulsions usually happen before death.—Treatment: Large doses of simple syrup as warm as can be tolerated, until the stomach rejects it. The whites of eggs and large amounts of milk. Hydrated peroxide of iron.
Copperas.—See Iron.
Copperas.—See Iron.
Creosote.—Carbolic Acid.—Symptoms: Burning pain. acrid, pungent taste, thirst, vomiting, purging, etc.—Treatment: An emetic, and the free administration of albumen, as the whites of eggs, or in the absence of these, milk, or flour and water.
Creosote.—Carbolic Acid.—Symptoms: Burning pain, a strong, bitter taste, thirst, vomiting, diarrhea, etc.—Treatment: An emetic, and giving plenty of albumen, like the whites of eggs, or if those aren’t available, milk, or a mixture of flour and water.
Corrosive Sublimate.—See Mercury.
Corrosive Sublimate.—See Mercury.
Deadly Night-Shade.—See Belladonna.
Deadly Nightshade.—See Belladonna.
Fox-Glove, or Digitalis.—Symptoms: Loss of strength, feeble, fluttering pulse, faintness, nausea, and vomiting and stupor; cold perspiration, dilated pupils, sighing, irregular breathing, and sometimes convulsions.—Treatment: After vomiting, give brandy and ammonia in frequently repeated doses, apply warmth to the extremities, and if necessary resort to artificial respiration.
Foxglove, or Digitalis.—Symptoms: Weakness, weak and uneven pulse, dizziness, nausea, vomiting, and drowsiness; cold sweat, dilated pupils, sighing, irregular breathing, and occasionally convulsions.—Treatment: After vomiting, administer brandy and ammonia in repeated doses, warm the extremities, and if needed, use artificial respiration.
Gases—Carbonic Acid, Chlorine, Cyanogen, Hydrosulphuric Acid, etc.—Symptoms: Great drowsiness, difficult respiration, features swollen, face blue as in strangulation.—Treatment: Artificial respirations, cold douche, frictions with stimulating substances to the surface of the body. Inhalation of steam containing preparations of ammonia. Cupping from nape of neck. Internal use of chloroform.
Gases—Carbon Dioxide, Chlorine, Cyanide, Hydrogen Sulfide, etc.—Symptoms: Severe drowsiness, difficulty breathing, swollen features, face blue as in strangulation.—Treatment: Artificial respiration, cold water spray, rubbing with stimulating substances on the skin. Inhaling steam with ammonia solutions. Cupping from the back of the neck. Internal use of chloroform.
Green Vitriol.—See Iron.
Green Vitriol.—See Iron.
Hellebore, or Indian Poke.—Symptoms: Violent vomiting and purging, bloody stools, great anxiety, tremors, vertigo, fainting, sinking of the pulse, cold sweets and convulsions.—Treatment: Excite speedy vomiting by large draughts of warm water, molasses and water, tickling the throat with the finger or a feather, and emetics; give oily and mucilaginous drinks, oily purgatives, and clysters, acids, strong coffee, camphor and opium.
Hellebore, or Indian Poke.—Symptoms: Severe vomiting and diarrhea, bloody stools, extreme anxiety, shaking, dizziness, fainting, weak pulse, cold sweats, and convulsions.—Treatment: Induce quick vomiting with large amounts of warm water, molasses and water, by tickling the throat with a finger or a feather, and using emetics; provide oily and soothing drinks, oily laxatives, and enemas, along with acids, strong coffee, camphor, and opium.
Hemlock (Conium).—Symptoms: Dryness of the throat, tremors, dizziness, difficulty of swallowing, prostration and faintness, limbs powerless or paralyzed, pupils dilated, pulse rapid and feeble; insensibility and convulsions sometimes precede death.—Treatment: Empty the stomach and give brandy in tablespoonful doses, with half teaspoonful of spirits of Ammonia, frequently repeated, and if much pain and vomiting, give bromide of ammonium in five-grain doses every half hour. Artificial respiration may be required.
Hemlock (Conium).—Symptoms: Dry throat, trembling, dizziness, trouble swallowing, extreme weakness and faintness, limbs feeling weak or paralyzed, dilated pupils, rapid and weak pulse; insensibility and convulsions may sometimes occur before death.—Treatment: Clear the stomach and administer brandy in tablespoon doses, with half a teaspoon of ammonium spirits, repeating frequently. If there is significant pain and vomiting, give ammonium bromide in five-grain doses every half hour. Artificial respiration may be necessary.
Henbane or Hyoscyamus.—Symptoms: Muscular twitching, inability to articulate plainly, dimness of vision and stupor; later, vomiting and purging, small, intermittent pulse, convulsive movement of the extremities and coma. Treatment: Similar to Opium Poisoning, which see.
Henbane or Hyoscyamus.—Symptoms: Muscle twitching, difficulty speaking clearly, blurred vision, and drowsiness; later, nausea and diarrhea, weak and irregular pulse, convulsions in the limbs, and coma. Treatment: Similar to Opium Poisoning, see that section.
Iodine.—Symptoms: Burning pain in throat, lacerating pain in the stomach, fruitless effort to vomit, excessive tenderness of the epigastrium. Treatment: Free emesis, prompt administration of starch, wheat flour, or arrowroot, beat up in water.
Iodine.—Symptoms: Burning pain in the throat, sharp pain in the stomach, unsuccessful attempts to vomit, extreme tenderness in the upper abdomen. Treatment: Induce vomiting, quickly give starch, wheat flour, or arrowroot mixed in water.
Lead.—Acetate of Lead, Sugar of Lead, Dry White Lead, Red Lead, Litharge, or Pickles, Wine, or Vinegar, Sweetened by Lead.—Symptoms: When taken in large doses, a sweet but astringent metallic taste exists, with constriction in the throat, pain in the region of the stomach, painful, obstinate, and frequently bloody vomitings, hiccough, convulsions or spasms, and death. When taken in small but long-continued doses, it produces colic, called painter's colic; great pain, obstinate constipation, and in extreme cases paralytic, symptoms, especially wrist-drop, with a blue line along the edge of the gums. Treatment: To counteract the poison, give alum in water, one and a half ounce to a quart; or, better still, Epsom salts or Glauber salts, an ounce of either in a quart of water; or dilute sulphuric acid, a teaspoonful in a quart of water. If a large quantity of sugar of lead has been recently taken, empty the stomach by an emetic of sulphate of zinc (one drachm in a quart of water), giving one-fourth [pg 81] to commence, and repeating smaller doses until free vomiting is produced; castor oil should be given to clear the bowels, and injections of oil and starch freely administered. If the body is cold, use the warm bath.
Lead.—Lead Acetate, Lead Sugar, Dry White Lead, Red Lead, Litharge, or Pickles, Wine, or Vinegar, Sweetened with Lead.—Symptoms: When ingested in large amounts, a sweet but bitter metallic taste occurs, along with a tight feeling in the throat, stomach pain, painful, persistent, and often bloody vomiting, hiccups, convulsions or spasms, and death. When taken in smaller, continuous doses, it can cause colic, known as painter's colic; severe pain, chronic constipation, and in extreme cases, symptoms of paralysis, especially wrist-drop, with a blue line along the gums. Treatment: To counteract the poison, give alum in water, one and a half ounces to a quart; or preferably, Epsom salts or Glauber salts, one ounce of either in a quart of water; or dilute sulfuric acid, a teaspoon in a quart of water. If a large amount of lead sugar has been consumed recently, empty the stomach with an emetic of zinc sulfate (one drachm in a quart of water), starting with one-fourth [pg 81] and repeating smaller doses until vomiting occurs; castor oil should be given to clear the bowels, and oil and starch injections should be administered freely. If the person is cold, use a warm bath.
Meadow Saffron.—See Belladonna.
Meadow Saffron.—See Belladonna.
Laudanum.—See Opium.
Laudanum.—See Opioids.
Lunar Caustic.—See Silver.
Lunar Caustic.—See Silver.
Lobelia.—Indian Poke.—Symptoms: Excessive vomiting and purging, pains in the bowels, contraction of the pupils, delirium, coma, and convulsions. Treatment: Mustard over the stomach, and brandy and ammonia.
Lobelia.—Indian Poke.—Symptoms: Severe vomiting and diarrhea, abdominal pain, constricted pupils, confusion, unconsciousness, and seizures. Treatment: Apply mustard to the stomach, and administer brandy and ammonia.
Mercury.—Corrosive Sublimate (bug poisons frequently contain this poison), Red Precipitate, Chinese or English Vermillion.—Symptoms: Acrid, metallic taste in the mouth, immediate constriction and burning in the throat, with anxiety and tearing pains in both stomach and bowels, sickness, and vomiting of various colored fluids, and sometimes bloody and profuse diarrhoea, with difficulty and pain in urinating; pulse quick, small and hard; faint sensations, great debility, difficult breathing, cramps, cold sweats, syncope and convulsions. Treatment: If vomiting does not already exist, emetics must be given immediately—albumen of eggs in continuous large doses, and infusion of catechu afterwards, sweet milk, mixtures of flour and water in successive cupfuls, and to check excessive salivation put a half ounce of chlorate of potash in a tumbler of water, and use freely as a gargle, and swallow a tablespoonful every hour or two.
Mercury.—Corrosive Sublimate (bug poisons often have this toxin), Red Precipitate, Chinese or English Vermillion.—Symptoms: A sharp, metallic taste in the mouth, immediate tightness and burning in the throat, along with anxiety and severe pain in both the stomach and intestines, nausea, and vomiting of various colored fluids, sometimes with bloody and profuse diarrhea, accompanied by difficulty and pain during urination; rapid, weak, and hard pulse; faintness, extreme weakness, trouble breathing, cramps, cold sweats, fainting spells, and seizures. Treatment: If vomiting isn't already occurring, emetics should be administered right away—use egg whites in large doses, followed by an infusion of catechu, sweet milk, and flour-water mixtures in successive cups. To reduce excessive salivation, mix half an ounce of potassium chlorate in a glass of water, use as a gargle frequently, and swallow a tablespoonful every hour or two.
Monkshood.—See Arnica.
Monkshood.—See Arnica.
Morphine.—See Opium.
Morphine — See Opium.
Nitrate of Silver (Lunar Caustic.)—Symptoms: Intense pain and vomiting and purging of blood; mucus and shreds of mucus membranes; and if these stand they become dark. Treatment: Give freely of a solution of common salt in water, which decomposes the poison, and afterwards flax-seed or elm bark tea, and after a while a dose of castor oil.
Nitrate of Silver (Lunar Caustic.)—Symptoms: Severe pain along with vomiting and diarrhea of blood; mucus and fragments of mucous membranes; and if left unattended, these can turn dark. Treatment: Administer a generous amount of a saltwater solution, which neutralizes the toxin, followed by flaxseed or slippery elm tea, and after some time, a dose of castor oil.
Nux Vomica.—See Strychnine.
Nux Vomica.—See Strychnine.
Opium and all its Preparations—Morphine, Laudanum, Paregoric, etc.—Symptoms: Giddiness, drowsiness, increasing to stupor, and insensibility; pulse usually, at first, quirk and irregular, and breathing hurried, and afterwards pulse slow and feeble, and respiration slow and noisy; the pupils are contracted and the eyes and face congested, and later, as death approaches, the extremities become cold, the surface is covered with cold, clammy perspiration, and the sphincters relax. The effects of opium and its preparations, in poisonous doses, appear in from a half to two hours from its administration. Treatment: Empty the stomach immediately with an emetic or with the stomach pump. Then give very strong coffee without milk; put mustard plasters on the wrist and ankles; use the cold douche to the head and chest, and if the patient is cold and sinking give brandy, or whisky and ammonia. Belladonna is thought by many to counteract the poisonous effects of opium, and may be given in doses of half to a teaspoonful of the tincture, or two grains of the extract, every twenty minutes, until some effect is observed in causing the pupils to expand. Use warmth and friction, and if possible prevent sleep for some hours, for which purpose the patient should be walked about between two persons, and if necessary a bunch of switches may be freely used. Finally, as a last resort, use artificial respiration, and a persistance in it will sometimes be rewarded with success in apparently hopeless cases. Galvanism should also be tried.
Opium and all its Preparations—Morphine, Laudanum, Paregoric, etc.—Symptoms: Dizziness, drowsiness, escalating to stupor and unconsciousness; pulse is usually, at first, quick and irregular, with rapid breathing, and later the pulse becomes slow and weak, and breathing becomes slow and labored; the pupils are small, and the eyes and face are flushed, and as death nears, the extremities turn cold, the body is covered with cold, clammy sweat, and the muscles relax. The effects of opium and its preparations, in toxic doses, appear within half an hour to two hours after taking it. Treatment: Immediately empty the stomach using an emetic or with a stomach pump. Then give strong black coffee without milk; apply mustard plasters to the wrists and ankles; use cold water on the head and chest, and if the patient is cold and unresponsive, provide brandy, or whiskey and ammonia. Many believe belladonna can counteract the harmful effects of opium, and it may be given in doses of half to a teaspoonful of the tincture, or two grains of the extract, every twenty minutes until there’s a noticeable effect in dilating the pupils. Maintain warmth and gentle rubbing, and if possible, keep the patient awake for several hours, which can be achieved by having them walk around with two people, and if necessary, using a bunch of switches. Lastly, as a last resort, perform artificial respiration, and persistence in it can sometimes lead to recovery in seemingly hopeless cases. Galvanism should also be considered.
Oxalic Acid.—See Acids.
Oxalic Acid.—See Acids.
Phosphorus—Found in Lucifer Matches and some Rat Poisons.—Symptoms: Symptoms of irritant poisoning; pain in the stomach and bowels; vomiting; diarrhoea; tenderness and tension of the abdomen. Treatment: An emetic is to be promptly given; copious draughts containing magnesia in suspension: mucilaginous drinks. General treatment for inflammatory symptoms.
Phosphorus—Found in Lucifer Matches and some Rat Poisons.—Symptoms: Signs of irritant poisoning include stomach and abdominal pain, vomiting, diarrhea, and tenderness and tension in the abdomen. Treatment: Administer an emetic immediately; give large amounts of liquid containing suspended magnesium; provide mucilaginous drinks. General treatment for inflammatory symptoms.
Poisonous Fish.—Symptoms: In an hour or two—often in much shorter time—after the fish has been eaten, a weight at the stomach comes on, with slight vertigo and headache; sense of heat about the head and eyes; considerable thirst, and often an eruption of the skin. Treatment: After full vomiting, an active purgative should be given to remove any of the noxious matter from the intestines. Vinegar and water may be drunk after the above remedies have operated, and the body may be sponged with the same. Water made very sweet with sugar, with aromatic spirits of ammonia added, may be drunk freely as a corrective. A solution of cholorate of potash, or of alkali, the latter weak, may be given to obviate the effect of the poison. If spasms ensue after evacuation, laudanum in considerable doses it necessary. If inflammation should occur, combat in the usual way.
Poisonous Fish.—Symptoms: Within an hour or two—often much sooner—after eating the fish, you might feel a heavy sensation in your stomach, along with mild dizziness and headaches; a feeling of warmth around the head and eyes; significant thirst, and sometimes a skin rash. Treatment: After thorough vomiting, you should take a strong laxative to clear any harmful substances from the intestines. You can drink vinegar and water after the other remedies have worked, and you can sponge the body with the same mixture. Water that is heavily sweetened with sugar, and with some aromatic spirits of ammonia added, can be consumed generously as a corrective measure. A diluted solution of chlorate of potash, or a weak alkali, can be given to counteract the poison's effects. If spasms occur after clearing the stomach, a substantial dose of laudanum may be needed. If inflammation arises, treat it in the usual manner.
Poisonous Mushrooms.—- Symptoms: Nausea, heat and pains in the stomach and bowels; vomiting and purging, thirst, convulsions and faintings, pulse small and frequent, dilated pupil and stupor, cold sweats and death.
Poisonous Mushrooms.—- Symptoms: Nausea, stomach and abdominal pain; vomiting and diarrhea, thirst, convulsions and fainting, rapid and weak pulse, dilated pupils and confusion, cold sweats and death.
Treatment: The stomach and bowels are to be cleared by an emetic of ground mustard or sulphate of zinc, followed by frequent doses of Glauber of Epsom salts, and large stimulating clysters. After the poison is evacuated, either may be given with small quantities of brandy and water. But if inflammatory symptoms manifest themselves, such stimuli should be avoided, and these symptoms appropriately treated.
Treatment: The stomach and intestines should be cleared using an emetic made from ground mustard or zinc sulfate, followed by regular doses of Glauber or Epsom salts, and large stimulating enemas. After the poison has been removed, either can be given with small amounts of brandy and water. However, if any inflammatory symptoms appear, those stimulants should be avoided, and the symptoms should be treated accordingly.
Potash.—See Alkali.
Potash.—See Alkali.
Prussic Acid, Hydrocyanic.—See Acids.
Prussic Acid, Hydrocyanic.—See Acids.
Poison Ivy.—Symptoms. Contact with, and with many persons the near approach to the vine, gives rise to violent erysipelatous inflammation, especially of the face and hands, attended with itching, redness, burning and swelling, with watery blisters.
Poison Ivy.—Symptoms. Coming into contact with the plant, or even being close to it, can cause severe skin inflammation, particularly on the face and hands. This is often accompanied by itching, redness, burning, swelling, and watery blisters.
Treatment: Give saline laxatives, and apply weak lead and laudanum, or limewater and sweet oil, or bathe the parts freely with spirits of nitre. Anointing with oil will prevent poisoning from it.
Treatment: Give saline laxatives, and apply a weak solution of lead and laudanum, or limewater and sweet oil, or soak the affected areas generously with spirits of nitre. Rubbing with oil will prevent poisoning from it.
Saltpetre, Nitrate of Potash.—Symptoms. Only poisonous in large quantities, and then causes nausea, painful vomiting, purging, convulsions, faintness, feeble pulse, cold feet and hands, with tearing pains in stomach and bowels.
Saltpetre, Nitrate of Potash.—Symptoms. It's only toxic in large amounts, causing nausea, painful vomiting, diarrhea, convulsions, faintness, weak pulse, cold feet and hands, along with sharp pains in the stomach and intestines.
Treatment: Treat just as is directed for arsenic, for there is no antidote known, and emptying the stomach and bowels with mild drinks must be relied on.
Treatment: Treat just as directed for arsenic, as there is no known antidote. You must rely on emptying the stomach and bowels with mild drinks.
Savine.—Symptoms: Sharp pains in the bowels, hot skin, rapid pulse, violent vomiting and sometimes purging, with great prostration. Treatment: Mustard and hot fomentations over the stomach and bowels, and ice only allowed in the stomach until the inflammation ceases. If prostration comes on, food and stimulants must be given by injection.
Savine.—Symptoms: Intense abdominal pain, feverish skin, fast heartbeat, severe vomiting, and sometimes diarrhea, accompanied by extreme weakness. Treatment: Apply mustard and hot compresses to the stomach and abdomen, and ice is only permitted in the stomach until the inflammation goes down. If weakness occurs, food and stimulants should be administered through injection.
Stramonium, Thorn-apple or Jamestown Weed.—Symptoms: Vertigo, headache, perversion of vision, slight delirium, sense of suffocation, disposition to sleep, bowels relaxed and all secretions augmented. Treatment: Same as Belladonna.
Stramonium, Thorn-apple or Jamestown Weed.—Symptoms: Dizziness, headache, distorted vision, mild delirium, feeling of suffocation, tendency to sleep, loose bowels, and increased secretions. Treatment: Same as Belladonna.
Strychnine and Nux Vomica.—Symptoms: Muscular twitching, constriction of the throat, difficult breathing and oppression of the chest; violent muscular spasms then occur, continuous in character like lock-jaw, with the body [pg 82] backwards, sometimes like a bow. Treatment: Give, if obtainable, one ounce or more of bone charcoal mixed with water, and follow with an active emetic; then give chloroform in teaspoonful doses, in flour and water or glycerine, every few minutes while the spasms last, and afterwards brandy and stimulants, and warmth of the extremities if necessary. Recoveries have followed the free and prompt administration of oils or melted butter or lard. In all cases empty the stomach if possible.
Strychnine and Nux Vomica.—Symptoms: Muscle twitching, tightness in the throat, difficulty breathing, and chest tightness; then, violent muscle spasms occur, lasting continuously like lockjaw, with the body [pg 82] arching backwards, sometimes like a bow. Treatment: If available, give one ounce or more of bone charcoal mixed with water, and follow up with a strong emetic; then administer chloroform in teaspoon doses, mixed with flour and water or glycerin, every few minutes while the spasms continue, followed by brandy and stimulants, and warmth for the extremities if needed. Recoveries have followed the prompt and generous administration of oils, melted butter, or lard. In all cases, empty the stomach if possible.
Sulphate of Zinc, White Vitriol.—See Zinc.
Sulfate of Zinc, White Vitriol.—See Zinc.
Tin—Chloride of Tin, Solution of Tin (Used by Dyers), Oxide of Tin or Putty Powder.—Symptoms: Vomiting, pains in the stomach, anxiety, restlessness, frequent pulse, delirium, etc. Treatment: Empty the stomach, and give whites of eggs in water, milk in large quantities, or flour beaten, up in water, with magnesia or chalk.
Tin—Chloride of Tin, Tin Solution (Used by Dyers), Tin Oxide or Putty Powder.—Symptoms: Vomiting, stomach pain, anxiety, restlessness, rapid pulse, delirium, etc. Treatment: Empty the stomach, and provide egg whites mixed with water, large amounts of milk, or flour mixed with water, along with magnesia or chalk.
Tartar Emetic.—See Antimony.
Tartar Emetic.—See Antimony.
Tobacco.—Symptoms: Vertigo, stupor, fainting, nausea, vomiting, sudden nervous debility, cold sweat, tremors, and at times fatal prostration. Treatment: After the stomach is empty apply mustard to the abdomen and to the extremities, and give strong coffee, with brandy and other stimulants, with warmth to the extremities.
Tobacco.—Symptoms: Dizziness, daze, fainting, nausea, vomiting, sudden weakness, cold sweat, shaking, and sometimes fatal collapse. Treatment: Once the stomach is empty, apply mustard to the abdomen and limbs, and give strong coffee along with brandy and other stimulants, while keeping the limbs warm.
Zinc—Oxide of Zinc, Sulphate of Zinc, White Vitriol, Acetate of Zinc.—Symptoms: Violent vomiting, astringent taste, burning pain in the stomach, pale countenance, cold extremities, dull eyes, fluttering pulse. Death seldom ensues, in consequence of the emetic effect. Treatment: The vomiting may be relieved by copious draughts of warm water. Carbonate of soda, administered in solution, will decompose the sulphate of zinc. Milk and albumen will also act as antidotes. General principles to be observed in the subsequent treatment.
Zinc—Zinc Oxide, Zinc Sulfate, White Vitriol, Zinc Acetate.—Symptoms: Severe vomiting, a metallic taste, burning pain in the stomach, pale face, cold limbs, dull eyes, rapid pulse. Death is rare due to the purging effect. Treatment: Relieve vomiting with large amounts of warm water. Sodium carbonate, given in solution, will break down zinc sulfate. Milk and egg whites can also serve as antidotes. General guidelines should be followed in the ongoing treatment.
Woorara.—Symptoms: When taken into the stomach it is inert; when absorbed through a wound it causes sudden stupor and insensibility, frothing at the mouth and speedy death. Treatment: Suck the wound immediately, or cut it out and tie a cord around the limb between the wound and the heart. Apply iodine, or iodide of potassium, and give it internally, and try artificial respiration.
Woorara.—Symptoms: When ingested, it has no effect; when absorbed through a wound, it leads to sudden unconsciousness and insensitivity, frothing at the mouth, and rapid death. Treatment: Immediately suck the wound, or cut it out and tie a cord around the limb between the wound and the heart. Apply iodine or potassium iodide, and take it internally, and attempt artificial respiration.
Scalds.—See Burns and Scalds.
Scalds.—See Burns & Scalds.
Sprains.—The portions most frequently implicated are the wrist and ankle; no matter which portion it may be, however, rest and quietness is a very important part of the treatment, and, when possible, in an elevated position. If the wrist is sprained it should be carried in a sling; if the ankle, it should be supported on a couch or stool. Cold lotions (see Bruises) should be freely applied, and irrigation by pouring water from a pitcher or tea-kettle resorted to several times a day to prevent inflammation. Later, frictions with opodeldoc, or with some stimulating liniment, and supporting the parts by pressure made with a flannel roller, or laced stocking when the ankle is involved, will be useful to restore tone; or strips of adhesive plaster properly applied will be useful for the same purpose. Recovery from severe sprains is always tedious. It is an old saying "that a bad sprain is worse than a broken bone."
Sprains.—The areas most often affected are the wrist and ankle. Regardless of the specific area, rest and keeping it quiet are very important parts of the treatment, and if possible, it should be elevated. If the wrist is sprained, it should be held in a sling; if the ankle is sprained, it should be supported on a couch or stool. Cold compresses (see Bruises) should be applied generously, and irrigation by pouring water from a pitcher or kettle should be done several times a day to prevent inflammation. Later, rubbing with opodeldoc or a stimulating liniment, along with supporting the area with pressure from a flannel roller or a laced stocking for ankle sprains, will help restore strength. Strips of adhesive tape applied correctly will also be helpful for this purpose. Recovery from severe sprains always takes time. There’s an old saying that "a bad sprain is worse than a broken bone."
Stings of Bees and Wasps.—See Bites and Stings.
Stings of Bees and Wasps.—See Bites and Stings.
Suffocation from Noxious Gases, Foul Air, Fire Damp, Etc.—Remove to fresh air and dash cold water over the head, neck and chest; carefully apply hartshorn, or smelling salts to the nostrils, and when the breathing is feeble or has ceased, resort immediately to artificial respiration (see Asphyxia and Drowning). Keep up the warmth of the body, and as soon as the patient can swallow give stimulants in small quantities.
Suffocation from Noxious Gases, Foul Air, Fire Damp, Etc.—Get the person to fresh air and splash cold water on their head, neck, and chest; gently apply ammonia or smelling salts to their nostrils, and if their breathing is weak or has stopped, start artificial respiration right away (see Asphyxia and Drowning). Keep the body warm, and as soon as the person can swallow, provide small amounts of stimulants.
Sunstroke.—This is caused by long exposure in great heat, especially when accompanied with great fatigue and exhaustion. Though generally happening from exposure to the sun's rays, yet precisely similar effects may be and are produced from any undue exposure to great and exhaustive heat, such as workmen are exposed to in foundries, gas factories, bakeries, and other similar employments. Its first symptom is pain in the head and dizziness, quickly followed by loss of consciousness, and resulting in complete prostration: sometimes, however, the attack is sudden, as in apoplexy. The head is generally burning hot, the face, dark and swollen, the breathing labored and snoring, and the feet and hands cold. Remove the patient at once to a cool and shady place, and lay him down with his head a little raised; apply ice or iced water to the head and face; loosen all cloths around the neck or waist; bathe the chest with cold water, apply mustard plasters, or cloths wetted with turpentine, to the calves and soles of the feet, and as soon as the patient can swallow, give weak brandy or whisky and water.
Sunstroke.—This is caused by prolonged exposure to extreme heat, especially when it's combined with significant fatigue and exhaustion. While it typically occurs from being in direct sunlight, similar effects can also arise from any excessive exposure to intense heat, like what workers face in foundries, gas plants, bakeries, and similar jobs. The first sign is usually a headache and dizziness, quickly followed by fainting, which can lead to complete collapse; sometimes the onset is sudden, like in a stroke. The head often feels extremely hot, the face appears dark and swollen, breathing is difficult and sounds snoring, and the hands and feet may be cold. Move the person immediately to a cool, shady area and place them down with their head slightly elevated; apply ice or cold water to the head and face; loosen any tight clothing around the neck or waist; bathe the chest in cold water, put mustard plasters or cloths soaked in turpentine on the calves and soles of the feet, and as soon as the person is able to swallow, offer weak brandy or whisky mixed with water.

There is no easy road to success—I Thank God for it.
A trained man will make his life tall. Without training, you
are left on a sea of luck, where thousands go down, while one
meets with success. JAMES A. GARFIELD."

THE FAMILY PHYSICIAN
The following receipts written by DR. J. H. GUNN will be found of great value, especially in emergencies:
The following receipts written by Dr. J. H. Gunn will be extremely useful, especially in emergencies:
Asthma.—Take hyssop water and poppy water, of each ten ounces; oxymel of squills, six ounces; syrup of maiden hair, two ounces. Take one spoonful when you find any difficulty in breathing.
Asthma.—Take 10 ounces each of hyssop water and poppy water; 6 ounces of oxymel of squills; and 2 ounces of maidenhair syrup. Take a spoonful when you have trouble breathing.
Ague in the Breast.—Take one part of gum camphor, two parts yellow bees-wax, three parts clean lard; let all melt slowly, in any vessel [earthen best], on stove. Use either cold or warm; spread very thinly on cotton or linen cloths, covering those with flannel. No matter if the breast is broken, it will cure if persevered in. Do not, no matter how painful, cease from drawing milk from the breast that is affected.
Chest Pain.—Take one part gum camphor, two parts yellow beeswax, and three parts clean lard; melt them slowly in any vessel (earthen is best) on the stove. You can use it either cold or warm; spread it very thinly on cotton or linen cloths and cover those with flannel. It doesn’t matter if the breast is cracked; it will heal if you stick with it. No matter how painful it is, keep drawing milk from the affected breast.
Ague, Mixture.—Mix twenty grains quinine with one pint diluted gin or port wine, and add ten grains subcarbonate of iron. Dose, a wine-glass each hour until the ague is broken, and then two or three times a day until the whole has been used.
Ague, Mixture.—Combine twenty grains of quinine with one pint of diluted gin or port wine, and add ten grains of subcarbonate of iron. Take a wine glass full every hour until the ague is gone, and then two or three times a day until the entire mixture is finished.
2. Take Peruvian bark, two ounces; wild cherry tree bark, 1 ounce; cinnamon, one drachm; powdered capsicum, one teaspoonful; sulphur, one ounce; port wine, two quarts. Let it stand a day or two. Dose, a wine-glassful every two or three hours until the disease is broken, and then two or three times a day until all is taken.
2. Take 2 ounces of Peruvian bark, 1 ounce of wild cherry tree bark, 1 drachm of cinnamon, 1 teaspoon of powdered capsicum, 1 ounce of sulfur, and 2 quarts of port wine. Let it sit for a day or two. The dosage is a wine glass full every 2 or 3 hours until the illness is resolved, and then 2 or 3 times a day until it's all gone.
Sprained Ankle.—Wash the ankle frequently 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 sit with it elevated on a cushion. Live on very low diet, and take every day some cooling medicine. By obeying these directions only, a sprained ankle has been cured in a few days.
Sprained Ankle.—Rinse the ankle often with cold salt water, which is much better than warm vinegar or herbal teas. Keep your foot as cool as you can to avoid swelling, and rest it elevated on a cushion. Stick to a light diet and take some cooling medication every day. Following these guidelines alone, a sprained ankle can heal in just a few days.
Apoplexy.—Occurs only in the corpulent or obese, and the gross or high livers. To treat, raise the head to a nearly upright position; unloose all tight clothes, strings, etc., and apply cold water to the head and warm water and warm cloths to the feet. Have the apartment cool and well ventilated. Give nothing by the mouth until the breathing is relieved, and then only draughts of cold water.
Apoplexy.—Occurs only in overweight or obese individuals, and those who indulge excessively in rich foods. To treat, elevate the head to a nearly upright position; loosen all tight clothing, strings, etc., and apply cold water to the head and warm water and warm cloths to the feet. Make sure the room is cool and well-ventilated. Give nothing by mouth until breathing improves, and then only small sips of cold water.
Preparation for the Cure of Baldness.—Rum, one pint; alcohol, one ounce; distilled water, one ounce, tincture of cantharides, a half drachm; carbonate of potash, a half drachm; carbonate of ammonia, one drachm. Mix the liquids after having dissolved the salts, and filter. After the skin of the head has been wetted with this preparation for several minutes, it should be washed with water.
Preparation for the Cure of Baldness.—One pint of rum; one ounce of alcohol; one ounce of distilled water; half a drachm of tincture of cantharides; half a drachm of potassium carbonate; one drachm of ammonia carbonate. Mix the liquids after dissolving the salts, and filter. After wetting the scalp with this preparation for several minutes, wash it off with water.
Bilious Colic.—Mix two tablespoonfuls of Indian meal in half a pint of cold water; drink it at two draughts.
Bilious Colic.—Mix two tablespoons of cornmeal in half a pint of cold water; drink it in two gulps.
Bilious Complaints.—Take the root and branch of dandelion, and steep it in soft water a sufficient length of time to extract all the essence; then strain the liquor and simmer until it becomes quite thick. Dose: From one to three glasses a day may be taken with good effect.
Bilious Complaints.—Take the root and stem of dandelion, and soak it in soft water long enough to extract all the essence; then strain the liquid and simmer until it thickens. Dose: You may take one to three glasses a day for good results.
Blackberry Cordial.—To one quart blackberry juice add one pound white sugar, one tablespoonful each cloves, allspice, cinnamon and nutmeg. Boil together fifteen minutes, and add a wine-glass of whisky, brandy or rum. Bottle while hot, cork tight and seal. Used in diarrhea and dysentery. Dose, a wine-glassful for an adult, half that quantity for a child. It can be taken three or four times a day if the case is severe.
Blackberry Cordial.—To one quart of blackberry juice, add one pound of white sugar, one tablespoon each of cloves, allspice, cinnamon, and nutmeg. Boil everything together for fifteen minutes, then add a wine glass of whisky, brandy, or rum. Bottle it while hot, cork it tightly, and seal it. It's used for diarrhea and dysentery. The dosage is a wine glass for an adult and half that amount for a child. It can be taken three or four times a day if the situation is serious.
Blisters.—- On the feet, occasioned by walking, are cured by drawing a needleful of worsted thread through them; clip it off at both ends and leave it till the skin peals off.
Blisters.—- On the feet, caused by walking, can be treated by pulling a needleful of yarn through them; cut it off at both ends and leave it until the skin peels off.
Raising Blood.—Make a tea of white oak bark, and drink freely during the day; or take half a pound of yellow dock root, boil in new milk, say one quart: drink one gill three times a day, and take one pill of white pine pitch every day.
Raising Blood.—Brew a tea with white oak bark and drink it throughout the day; or take half a pound of yellow dock root, boil it in fresh milk, about one quart: drink one gill three times a day, and take one pill of white pine pitch each day.
How to Stop Blood.—Take the fine dust of tea, or the scrapings of the inside of tanned leather. Bind it upon the wound closely, and blood will soon cease to flow.
How to Stop Blood.—Take the fine dust of tea or the scrapings from the inside of tanned leather. Press it firmly onto the wound, and the bleeding will soon stop.
Boils.—Make a poultice of ginger and flour, and lay it on the boil. This will soon draw it to a head.
Boils.—Make a paste of ginger and flour, and place it on the boil. This will quickly bring it to a head.
Swelled Bowels in Children.—Bathe the stomach of the child with catnip steeped, mixed with fresh butter and sugar.
Swelled Bowels in Children.—Soak the child’s stomach with catnip tea mixed with fresh butter and sugar.
Chilblains.—Dr. Fergus recommends sulphurous acid in this affection. It should be applied with a camel's hair brush, or by means of a spray producer. One application of this effects a cure. The acid should be used pure. A good wash for hands or feet affected with chilblains is sulphurous acid, three parts; glycerine, one part, and water one part. The acid will be found particularly useful in the irritating, tormenting stage of chilblains.
Chilblains.—Dr. Fergus suggests using sulfuric acid for this condition. It should be applied with a camel's hair brush or using a spray device. Just one application can cure it. The acid should be used in its pure form. A good wash for hands or feet affected by chilblains is made of three parts sulfuric acid, one part glycerin, and one part water. The acid is especially useful during the irritating, painful stage of chilblains.
Chilblains and Chapped Hands.—When chilblains manifest themselves, the best remedy not only for preventing their ulcerating, but overcoming the tingling, itching pain, and stimulating the circulation of the part to healthy action, is the liniment of belladona, two drachms; the liniment of aconite, one drachm; carbolic acid, ten drops; collodion flexile, one ounce; painted with a camel's hair pencil over their surface. When the chilblains vesicate, ulcerate or slough, it is better to omit the aconite and apply the other components of the liniment without it. The collodion [pg 84] forms a coating or protecting film, which excludes the air, while the sedative liniments allay the irritation, generally of no trivial nature. For chapped hands we advise the free use of glycerine and good oil, in the proportion of two parts of the former to four of the latter; after this has been well rubbed into the hands and allowed to remain for a little time, and the hands subsequently washed with Castile soap and water, we recommend the belladonna and collodion flexile to be painted on, and the protective film allowed to remain permanently. These complaints not unfrequently invade persons of languid circulation and relaxed habit, who should be put on a generous regimen, and treated with ferruginous tonics. Obstinate, cases are occasionally met with which no local application will remedy, unless some disordered state of the system is removed, or the general condition of the patient's health improved. Chapped lips are also benefited by the stimulating form of application we advocate, but the aconite must not be allowed to get on the lips, or a disagreeable tingling results.
Chilblains and Chapped Hands.—When chilblains appear, the best remedy not only for preventing them from becoming ulcers but also for alleviating the tingling and itching pain, and promoting healthy blood circulation in the area, is a mixture of two drams of belladonna liniment, one dram of aconite liniment, ten drops of carbolic acid, and one ounce of flexible collodion. This should be applied with a camel's hair brush over the affected area. If the chilblains blister, ulcerate, or decay, it's better to leave out the aconite and just use the other ingredients in the liniment. The collodion [pg 84] creates a protective layer that keeps air out, while the soothing liniments reduce the irritation, which is often quite significant. For chapped hands, we recommend using a mixture of glycerine and good oil in the ratio of two parts glycerine to four parts oil. After working this into the hands and letting it sit for a while, wash the hands with Castile soap and water. Then, apply the belladonna and flexible collodion, allowing the protective layer to stay on permanently. These issues often affect people with poor circulation and a relaxed constitution, who should follow a nutritious diet and be treated with iron supplements. Sometimes, stubborn cases arise that won't improve with local treatments unless some underlying health issue is addressed or the patient's overall health is enhanced. Chapped lips can also benefit from this stimulating treatment, but make sure the aconite doesn't come into contact with the lips, as it will cause an uncomfortable tingling sensation.
Chilblain Balm.—Boil together ten fluid ounces olive oil, two fluid ounces Venice turpentine, and one ounce yellow wax; strain, and while still warm add, constantly stirring, two and a half drachms balsam of Peru and ten grains camphor.
Chilblain Balm.—Heat together ten fluid ounces of olive oil, two fluid ounces of Venice turpentine, and one ounce of yellow wax; strain the mixture, and while it's still warm, continuously stir in two and a half drachms of balsam of Peru and ten grains of camphor.
Cure for Chilblain.—Make a strong lye by boiling wood ashes in water. Put your feet in a small tub and cover them with the lye as hot as you can bear it. Gradually add more lye, hotter and hotter. Keep them in half an hour, bathing and rubbing them continually, and being very careful to keep the lye hot.
Cure for Chilblain.—Make a strong lye by boiling wood ashes in water. Soak your feet in a small tub and cover them with the lye as hot as you can stand. Gradually add more lye, making it hotter each time. Keep your feet in for half an hour, continually bathing and rubbing them, while being very careful to keep the lye hot.
Chilblain Lotion.—Dissolve one ounce muriate of ammonia in one-half pint cider vinegar, and apply frequently. One-half pint of alcohol may be added to this lotion with good effects.
Chilblain Lotion.—Dissolve one ounce of ammonium chloride in half a pint of cider vinegar and apply often. You can also add half a pint of alcohol to this lotion for better results.
Chilblain Ointment.—Take mutton tallow and lard, of each three-fourths of a pound avoirdupois; melt, in an iron vessel, and add hydrated oxide of iron, two ounces, stirring continually with an iron spoon until the mass is of a uniform black color; when nearly cool add Venice turpentine, two ounces; Armenian bole, one ounce; oil of bergamot, one drachm; rub up the bole with a little olive oil before putting it in. Apply several times daily by putting it upon lint or linen. It heals the worst cases in a few days.
Chilblain Ointment.—Take three-quarters of a pound of mutton tallow and three-quarters of a pound of lard; melt them in an iron container, then add two ounces of hydrated iron oxide, stirring constantly with an iron spoon until the mixture turns a uniform black color. Just before it cools, add two ounces of Venice turpentine, one ounce of Armenian bole, and one drachm of bergamot oil; mix the bole with a little olive oil before adding it in. Apply several times a day by placing it on lint or linen. It can heal even the worst cases in just a few days.
Russian Remedy for Chilblains.—Slices of the rind of fully ripe cucumbers, dried with the soft parts attached. Previous to use they are softened by soaking them in warm water, and are then bound on the sore parts with the inner side next them, and left on all night. This treatment is said to be adopted for both broken and unbroken chilblains.
Russian Remedy for Chilblains.—Slices of the rind of fully ripe cucumbers, dried with the soft parts attached. Before use, they are softened by soaking in warm water and then applied to the sore areas with the inner side facing the skin, and left on all night. This treatment is said to be effective for both broken and unbroken chilblains.
How to Cure Itching Chilblains.—Take hydrochloric acid, one part, and water, eight parts; mix. Apply on going to bed. This must not be used if the skin is broken. Sal ammoniac, two ounces; rum, one pint; camphor, two drachms. The affected part is wetted night and morning, and when dry is touched with a little simple ointment of any kind—cold cream or pomatum.
How to Cure Itching Chilblains.—Take one part hydrochloric acid and eight parts water; mix them. Apply before bed. Do not use this if the skin is broken. Use two ounces of sal ammoniac, one pint of rum, and two drachms of camphor. Wet the affected area morning and night, and when it’s dry, apply a small amount of any simple ointment—cold cream or pomatum.
Oil of turpentine, four ounces; camphor, six drachms; oil of cajeput, two drachms. Apply with friction.
Oil of turpentine, 4 ounces; camphor, 6 drachms; oil of cajeput, 2 drachms. Apply with rubbing.
How to Cure Broken Chilblains.—Mix together four fluid ounces collodion, one and a half fluid ounces Venice turpentine, and one fluid ounce castor oil.
How to Cure Broken Chilblains.—Combine four fluid ounces of collodion, one and a half fluid ounces of Venice turpentine, and one fluid ounce of castor oil.
How to Cure Corns.—Take equal parts of mercurial and galbanum ointments; mix them well together, spread on a piece of soft leather, and apply it to the corns morning and evening. In a few days benefit will be derived. Take two ounces of gum ammoniac, two ounces of yellow wax, and six ounces of verdigris; melt them together, and spread the composition on soft leather; cut away as much of the corn as you can, then apply the plaster, and renew it every fortnight till the corn is away. Get four ounces of white diachylon plaster, four ounces of shoemaker's wax, and sixty drops of muriatic acid or spirits of salt. Boil them for a few minutes in an earthen pipkin, and when cold roll the mass between the hands, and apply it on a piece of white leather. Soak the feet well in warm water, then with a sharp instrument pare off as much of the corn as can be done without pain, and bind up the part with a piece of linen or muslin thoroughly saturated with sperm oil, or, which is better, the oil which floats upon the surface of the herring or mackerel. After three or four days the dressing may be removed by scraping, when the new skin will be found of a soft and healthy texture, and less liable to the formation of a new corn than before. Corns may be prevented by wearing easy shoes. Bathe the feet frequently in lukewarm water, with a little salt or potashes dissolved in it. The corn itself will be completely destroyed by rubbing it often with a little caustic solution of potash till the soft skin is formed. Scrape to a pulp sufficient Spanish garlic, and bind on the corn over night, after first soaking it well in warm water, and scrape off as much as possible of the hardened portion in the morning. Repeat the application as required.
How to Cure Corns.—Mix equal parts of mercurial and galbanum ointments together, apply it to a piece of soft leather, and place it on the corns morning and evening. You should see improvements in a few days. Combine two ounces of gum ammoniac, two ounces of yellow wax, and six ounces of verdigris; melt them together and spread the mixture on soft leather. Trim away as much of the corn as possible, then apply the plaster and refresh it every two weeks until the corn is gone. Take four ounces of white diachylon plaster, four ounces of shoemaker's wax, and sixty drops of muriatic acid or spirits of salt. Boil them together for a few minutes in an earthen pot, then let it cool, roll the mixture into a ball, and apply it on a piece of white leather. Soak your feet well in warm water, then carefully remove as much of the corn as you can without causing pain, and wrap the area with a piece of linen or muslin well-dipped in sperm oil or, preferably, the oil that rises to the top of herring or mackerel. After three or four days, you can take off the dressing by scraping it away, and you should find that the new skin is soft and healthy, with a lower chance of developing a new corn. To prevent corns, wear comfortable shoes and soak your feet regularly in lukewarm water with a bit of salt or potash dissolved in it. You can completely get rid of the corn by frequently rubbing it with a mild caustic potash solution until soft skin forms. Crush enough Spanish garlic to a pulp and apply it to the corn overnight after soaking it well in warm water, then scrape off as much of the hardened part in the morning. Repeat the application as needed.
How to Cure Soft Corns.—Scrape a piece of common chalk, and put a pinch to the soft corn, and bind a piece of linen rag upon it.
How to Cure Soft Corns.—Scrape a piece of regular chalk, apply a pinch to the soft corn, and cover it with a piece of linen cloth.
How to Cure Tender Corns.—A strong solution of tannic acid is said to be an excellent application to tender feet as well as a preventive of the offensive odor attendant upon their profuse perspiration. To those of our readers who live far away in the country, we would suggest a strong decoction of oak bark as a substitute.
How to Cure Tender Corns.—A strong solution of tannic acid is known to be a great treatment for tender feet and can also help prevent the bad smell that comes from excessive sweating. For our readers living in rural areas, we recommend using a strong brew of oak bark as an alternative.
Caustic for Corns.—Tincture of iodine, four drachms: iodide of iron, twelve grains; chloride of antimony, four drachms; mix, and apply with a camel's hair brush, after paring the corn. It is said to cure in three times.
Caustic for Corns.—Tincture of iodine, 4 drams; iodide of iron, 12 grains; chloride of antimony, 4 drams; mix, and apply with a camel's hair brush after trimming the corn. It is said to cure within three applications.
How to Relieve Corns.—Bind them up at night with a cloth wet with tincture of arnica, to relieve the pain, and during the day occasionally moisten the stocking over the corn with arnica if the shoe is not large enough to allow the corn being bound up with a piece of linen rag.
How to Relieve Corns.—Wrap them at night with a cloth soaked in arnica tincture to ease the pain, and during the day, occasionally dampen the sock over the corn with arnica if the shoe isn't big enough to allow the corn to be wrapped in a piece of linen.
Remedy for Corns.—1. The pain occasioned by corns may be greatly alleviated by the following preparation: Into a one-ounce vial put two drachms of muriatic acid and six drachms of rose-water. With this mixture wet the corns night and morning for three days. Soak the feet every evening in warm water without soap. Put one-third of the acid into the water, and with a little picking the corn will be dissolved. 2. Take a lemon, cut off a small piece, then nick it so as to let in the toe with the corn, tie this on at night so that it cannot move, and in the morning you will find that, with a blunt knife, you may remove a considerable portion of the corn. Make two or three applications, and great relief will be the result.
Remedy for Corns.—1. The pain caused by corns can be significantly relieved by the following preparation: In a one-ounce vial, mix two grams of muriatic acid and six grams of rose-water. Use this mixture to wet the corns morning and night for three days. Soak your feet every evening in warm water without soap. Add one-third of the acid to the water, and with a little gentle scrubbing, the corn will dissolve. 2. Take a lemon, cut off a small piece, then make some cuts in it to let it fit over the toe with the corn. Tie this on at night so it doesn’t move, and in the morning, you’ll find that you can remove a good amount of the corn with a blunt knife. Repeat this two or three times for significant relief.
How to Cure Solvent Corns.—Expose salt of tartar (pearlash) in a wide-mouth vial in a damp place until it forms an oil-like liquid, and apply to the corn.
How to Cure Solvent Corns.—Leave salt of tartar (pearlash) in a wide-mouth vial in a humid spot until it turns into an oil-like liquid, then apply it to the corn.
How to Cure Cholera.—Take laudanum, tincture cayenne, compound tincture rhubarb, peppermint, and camphor, of each equal parts. Dose, ten to thirty drops. In plain terms, take equal parts tincture of opium, red pepper, rhubarb, peppermint and camphor, and mix them for use. In case of diarroea, take a dose of ten to twenty drops in three or four teaspoonfuls of water. No one who has this by him, and takes it in time, will ever have the cholera.
How to Cure Cholera.—Take equal parts of laudanum, cayenne tincture, compound rhubarb tincture, peppermint, and camphor. The dosage is between ten to thirty drops. In simpler terms, mix equal parts of tincture of opium, red pepper, rhubarb, peppermint, and camphor for use. If you have diarrhea, take ten to twenty drops mixed in three or four teaspoons of water. Anyone who has this handy and takes it in time will never have cholera.
Signs of Disease in Children.—In the case of a baby not yet able to talk, it must cry when it is ill. The colic [pg 85] baby cry loud, long, and passionately, and shed tears—stopping for a moment and beginning again.
Signs of Disease in Children.—For a baby who can't talk yet, crying is the main way to show they are sick. A baby with colic will cry loudly, for a long time, and with a lot of emotion, sometimes stopping for a moment only to start crying again.
If the chest is affected, it gives one sharp cry, breaking off immediately, as if crying hurt it.
If the chest is affected, it lets out a sharp cry, stopping immediately, as if the crying causes pain.
If the head is affected, it cries in sharp, piercing shrieks, with low moans and wails between. Or there may be quiet dozing, and startings between.
If the head is affected, it cries out in sharp, piercing shrieks, mixed with low moans and wails in between. There might also be periods of quiet dozing, interrupted by sudden starts.
It is easy enough to perceive, where a child is attacked by disease, that there has some change taken place; for either its skin will be dry and hot, its appetite gone; it is stupidly sleepy, or fretful or crying; it is thirsty, or pale and languid, or in some way betrays that something is wrong. When a child vomits, or has a diarrhoea, or is costive and feverish, it is owing to some derangement, and needs attention. But these various symptoms may continue for a day or two before the nature of the disease can be determined. A warm bath, warm drinks, etc., can do no harm, and may help to determine the case. On coming out of the bath, and being well rubbed with the hand, the skin will show symptoms of rash, if it is a skin disease which has commenced. By the appearance of the rash, the nature of the disease can be learned. Measles are in patches, dark red, and come out first about the face. If scarlet fever is impending, the skin will look a deep pink all over the body, though most so about the neck and face. Chicken-pox shows fever, but not so much running at the nose, and appearances of cold, as in measles, nor is there as much of a cough. Besides, the spots are smaller, and do not run much together, and are more diffused over the whole surface of the skin; and enlarge into blisters in a day or two.
It’s pretty easy to tell when a child is sick because something has changed; either their skin is dry and hot, they’re not hungry, they seem overly sleepy or irritable, they’re thirsty, or they look pale and weak, showing that something’s not right. When a child vomits, has diarrhea, or is constipated and feverish, it means there’s some issue, and they need care. However, these different symptoms can last for a day or two before you can figure out what the illness is. A warm bath and warm drinks won’t hurt and might help clarify the situation. After the bath, if you rub the skin well, it will show signs of a rash if the child has a skin condition that has started. The way the rash appears can indicate the type of illness. Measles appear as dark red patches that first show up on the face. If scarlet fever is coming on, the skin will look a deep pink all over, especially around the neck and face. Chicken pox will show signs of a fever, but without as much stuffy nose or cold symptoms as with measles, and there’s not as much coughing. Plus, the spots are smaller and don’t merge much, spreading out more across the skin, and will develop into blisters in a day or two.
How to Cure Consumption.—Take one tablespoonful of tar, and the yolks of three hen's eggs, beat them well together. Dose, one tablespoonful morning, noon and night.
How to Cure Consumption.—Take one tablespoon of tar and the yolks of three eggs, and mix them well. Dosage: one tablespoon in the morning, at noon, and at night.
Croup, Remedy for in One Minute.—This remedy is simply alum. Take a knife or grater, and shave or grate off in small particles about a teaspoonful of alum; mix it with about twice its quantity of sugar, to make it palatable, and administer as quickly as possible. Its effects will be truly magical, as almost instantaneous relief will be afforded.
Croup, Remedy for in One Minute.—This remedy is just alum. Use a knife or grater to shave off about a teaspoonful of alum in small pieces; mix it with about twice that amount of sugar to make it taste better, and give it as quickly as possible. Its effects will be almost magical, providing instant relief.
Cholera Remedy, Hartshorne's.—Take of chloroform, tincture of opium, spirits of camphor, and spirits of aromatic ammonia, each one and one-half fluid drachms; creosote, three drops; oil of cinnamon, eight drops; brandy, two fluid drachms. Dilute a teaspoonful with a wine-glass of water, and give two teaspoonfuls every five minutes, followed by a lump of ice.
Cholera Remedy, Hartshorne's.—Take 1.5 fluid drachms of chloroform, tincture of opium, spirits of camphor, and spirits of aromatic ammonia; three drops of creosote; eight drops of oil of cinnamon; and 2 fluid drachms of brandy. Dilute a teaspoonful in a wine glass of water and give two teaspoonfuls every five minutes, followed by a piece of ice.
Cure for Dandruff.—Good mild soap is one of the safest remedies, and is sufficient in ordinary cases; carbonate of potash or soda is too alkaline for the skin. Every application removes a portion of the cuticle, as you may observe by the smoothness of the skin of your hands after washing them with it. Borax is recommended; but this is also soda combined with a weak acid, boracic acid, and may by protracted use also injuriously act on the scalp. Soap is also soda or potash combined with the weak, fatty acids; and when the soap contains an excess of the alkalies or is sharp, it is as injurious as the carbonate of potash. All that injures the scalp injures the growth of the hair. One of the best applications from the vegetable kingdom is the mucilaginous decoction of the root of the burdock, called bardane in French (botanical name, Lappa Minor). In the mineral kingdom the best remedy is a solution of flowers of sulphur in water, which may be made by the addition of a very small portion of sulphide of potassium, say ten or twenty grains to the pint. This solution is shaken up with the sulphur, and the clear liquid remaining on the top is used. This recipe is founded on the fact that sulphur is a poison for inferior vegetable or animal growth, like dandruff, itch, etc., and is not at all a poison for the superior animal like man.
Cure for Dandruff.—A good mild soap is one of the safest remedies and is enough for typical cases; carbonate of potash or soda is too harsh for the skin. Each time you use it, a bit of the outer skin layer is removed, which you can see by how smooth your hands feel after washing them with it. Borax is recommended, but it's also a type of soda mixed with a weak acid, boracic acid, and prolonged use can negatively affect the scalp. Soap is a combination of soda or potash with weak fatty acids, and when the soap has too much alkali or is too harsh, it can be as harmful as carbonate of potash. Anything that harms the scalp also harms hair growth. One of the best natural remedies is the mucilaginous decoction of the burdock root, known as bardane in French (botanical name, Lappa Minor). From the mineral side, the best remedy is a solution of flowers of sulphur in water, which you can make by adding a very small amount of potassium sulfide, about ten or twenty grains to a pint. Shake this solution with the sulphur, and use the clear liquid that rises to the top. This recipe is based on the fact that sulphur acts as a poison for lower forms of plant or animal growth, like dandruff and itch, but is not harmful to higher animals like humans.
How to Cure Diphtheria.—A French physician expresses his preference for lemon juice, as a local application in diphtheria, to chlorate of potash, nitrate of silver, perchloride of lime water. He uses it by dipping a little plug of cottonwood, twisted around a wire, in the juice, and pressing it against the diseased surface four or five times daily.
How to Cure Diphtheria.—A French doctor prefers lemon juice as a local treatment for diphtheria over chlorate of potash, nitrate of silver, or lime water. He uses it by dipping a small cotton plug twisted around a wire into the juice and pressing it against the affected area four or five times a day.
How to Cure Bad Breath.—Bad or foul breath will be removed by taking a teaspoonful of the following mixture after each meal: One ounce liquor of potassa, one ounce chloride of soda, one and one-half ounces phosphate of soda, and three ounces of water.
How to Cure Bad Breath.—You can get rid of bad breath by taking a teaspoonful of this mixture after each meal: one ounce of potassium hydroxide, one ounce of sodium chloride, one and a half ounces of sodium phosphate, and three ounces of water.
2. Chlorate of potash, three drachms; rose-water, four ounces. Dose, a tablespoonful four or five times daily.
2. Potassium chlorate, three grams; rose water, four ounces. Dose, one tablespoon four or five times a day.
How to Cure Bunions.—A bunion is a swelling on the ball of the great toe, and is the result of pressure and irritation by friction. The treatment for corns applies also to bunions; but in consequence of the greater extension of the disease, the cure is more tedious. When a bunion is forming it may be stopped by poulticing and carefully opening it with a lancet.
How to Cure Bunions.—A bunion is a bump on the joint of your big toe, caused by pressure and irritation from friction. The treatment for corns works for bunions too, but because the issue is more widespread, the healing process takes longer. If you notice a bunion starting to form, you can slow it down by using a poultice and gently lancing it with a sharp tool.
How to Cure Burns and Scalds.—Take half a pound of powdered alum, dissolve it in a quart of water; bathe the burn or scald with a linen rag, wetted with this mixture, then bind the wet rag on it with a strip of linen, and moisten the bandage with the alum water frequently, without removing it during two or three days.
How to Treat Burns and Scalds.—Take half a pound of powdered alum and dissolve it in a quart of water. Soak a cloth in this mixture and apply it to the burn or scald. Then, secure the wet cloth in place with a strip of linen, and keep the bandage moistened with the alum water regularly, without taking it off for two or three days.
Tea Leaves for Burns.—Dr. Searles, of Warsaw, Wis., reports the immediate relief from pain in severe burns and scalds by the application of a poultice of tea leaves.
Tea Leaves for Burns.—Dr. Searles, from Warsaw, Wis., reports that applying a poultice of tea leaves provides immediate relief from pain in severe burns and scalds.
How to Cure Cancer.—Boil down the inner bark of red and white oak to the consistency of molasses; apply as a plaster, shifting it once a week; or, burn red-oak bark to ashes; sprinkle it on the sore till it is eaten out; then apply a plaster of tar; or, take garget berries and leaves of stramonium; simmer them together in equal parts of neatsfoot oil and the tops of hemlock; mix well together, and apply it to the parts affected; at the same time make a tea of winter-green (root and branch); put a handful into two quarts of water; add two ounces of sulphur and drink of this tea freely during the day.
How to Cure Cancer.—Boil down the inner bark of red and white oak until it reaches the thickness of molasses; apply it as a plaster, changing it once a week; or, burn red oak bark to ash; sprinkle it on the sore until it is completely gone; then apply a tar plaster; or, take garget berries and stramonium leaves; simmer them together in equal parts of neatsfoot oil and hemlock tops; mix well and apply it to the affected areas; at the same time, make a tea from wintergreen (root and branch); put a handful into two quarts of water; add two ounces of sulfur and drink this tea freely throughout the day.
Castor Oil Mixture.—Castor oil, one dessert spoonful; magnesia, one dessert spoonful. Rub together into a paste. By this combination, the taste of the oil is almost entirely concealed, and children take it without opposition.
Castor Oil Mixture.—One dessert spoonful of castor oil; one dessert spoonful of magnesia. Mix together into a paste. This combination hides the taste of the oil almost completely, making it easier for children to take without any fuss.
How to Disguise Castor Oil.—Rub up two drops oil of cinnamon with an ounce of glycerine and add an ounce of castor oil. Children will take it as a luxury and ask for more.
How to Disguise Castor Oil.—Mix two drops of cinnamon oil with an ounce of glycerin and add an ounce of castor oil. Kids will think it's a treat and will ask for more.
Castor Oil Emulsions.—Take castor oil and syrup, each one ounce; the yolk of an egg, and orange flower water, one-half ounce. Mix. This makes a very pleasant emulsion, which is readily taken by adults as well as children.
Castor Oil Emulsions.—Combine one ounce each of castor oil and syrup, along with half an ounce of egg yolk and orange flower water. Mix well. This creates a very enjoyable emulsion that is easily accepted by both adults and children.
How to Cure Catarrh.—Take the bark of sassafras root, dry and pound it, use it as a snuff, taking two or three pinches a day.
How to Cure Catarrh.—Take the bark of sassafras root, dry it and crush it, then use it as a snuff, taking two or three pinches a day.
How to Cure Chilblains.—Wash the parts in strong alum water, apply as hot as can be borne.
How to Cure Chilblains.—Wash the affected areas in strong alum water, applying it as hot as you can handle.
How to Cure Corns.—Boil tobacco down to an extract, then mix with it a quantity of white pine pitch, and apply it to the corn; renew it once a week until the corn disappears.
How to Cure Corns.—Boil tobacco to create an extract, then mix it with some white pine pitch, and apply it to the corn; change it once a week until the corn goes away.
Good Cough Mixture.—Two ounces ammonia mixture; five ounces camphor mixture; one drachm tincture of digitalis (foxglove); one-half ounce each of sweet spirits of nitre and syrup of poppies; two drachms solution of sulphate of morphia. A tablespoonful of this mixture is to be taken four times a day.
Good Cough Mixture.—Two ounces of ammonia mixture; five ounces of camphor mixture; one teaspoon of tincture of digitalis (foxglove); half an ounce each of sweet spirits of nitre and syrup of poppies; two teaspoons of solution of sulphate of morphia. Take one tablespoon of this mixture four times a day.
2. Tincture of blood-root, one ounce; sulphate of morphia, one and a half grains; tincture of digitalis, one-half ounce; wine of antimony, one-half ounce; oil of wintergreen, ten drops. Mix. Dose from twenty to forty drops twice or three times a day. Excellent for a hard, dry cough.
2. Blood-root tincture, one ounce; morphine sulfate, one and a half grains; digitalis tincture, half an ounce; antimony wine, half an ounce; wintergreen oil, ten drops. Mix together. Take twenty to forty drops twice or three times a day. Great for a hard, dry cough.
3. Common sweet cider, boiled down to one-half, makes a most, excellent syrup for colds or coughs for children, is pleasant to the taste, and will keep for a year in a cool cellar. In recovering from an illness, the system has a craving for some pleasant drink. This is found in cider which is placed on the fire as soon as made, and allowed to come to a boil, then cooled, put in casks, and kept in a cool cellar.
3. Regular sweet cider, boiled down to half, makes an excellent syrup for kids with colds or coughs. It's tasty and can last for a year if stored in a cool cellar. When recovering from an illness, people often crave a nice drink. This can be fulfilled with cider that’s heated right after it’s made, brought to a boil, then cooled, placed in barrels, and stored in a cool cellar.
4. Roast a large lemon very carefully without burning; when it is thoroughly hot, cut and squeeze into a cup upon three ounces of sugar candy. finely powdered: take a spoonful whenever your cough troubles you. It is as good as it is pleasant.
4. Roast a large lemon very carefully without burning it; when it’s thoroughly hot, cut it and squeeze the juice into a cup with three ounces of finely powdered sugar candy. Take a spoonful whenever your cough bothers you. It’s just as effective as it is enjoyable.
Cure for Deafness.—Take ant's eggs and union juice. Mix and drop them into the ear. Drop into the ear, at night, six or eight drops of hot sweet oil.
Cure for Deafness.—Take ant eggs and onion juice. Mix them and put a few drops in the ear. At night, put six or eight drops of warm sweet oil into the ear.
Remedies for Diarrhoea.—1. Take one teaspoonful of salt, the same of good vinegar, and a tablespoonful of water; mix and drink. It acts like a charm on the system, and even one dose will generally cure obstinate cases of diarrhoea, or the first stages of cholera. If the first does not bring complete relief, repeat the dose, as it is quite harmless. 2. The best rhubarb root, pulverized, 1 ounce; peppermint leaf, 1 ounce, capsicum, 1/8 ounce; cover with boiling water and steep thoroughly, strain, and add bicarbonate of potash and essence of cinnamon, of each 1/2 ounce; with brandy (or good whisky); equal in amount to the whole, and loaf sugar, four ounces. Dose—for an adult, 1 or 2 tablespoons; for a child, 1 to 2 teaspoons, from 3 to 6 times per day, until relief is obtained. 3. To half a bushel of blackberries; well mashed, add a quarter of a pound of allspice, 2 ounces of cinnamon, 2 ounces of cloves; pulverize well, mix and boil slowly until properly done; then strain or squeeze the juice through home-spun or flannel, and add to each pint of the juice 1 pound of loaf sugar, boil again for some time, take it off, and while cooling, add half a gallon of the best Cognac brandy.
Remedies for Diarrhea.—1. Take one teaspoon of salt, one teaspoon of good vinegar, and one tablespoon of water; mix and drink. It works like a charm and just one dose usually cures stubborn cases of diarrhea or the early stages of cholera. If the first dose doesn’t bring complete relief, repeat it, as it is completely safe. 2. Take 1 ounce of high-quality pulverized rhubarb root, 1 ounce of peppermint leaves, and 1/8 ounce of cayenne pepper; cover with boiling water and let it steep thoroughly. Strain, then add 1/2 ounce each of baking soda and cinnamon extract, along with enough brandy (or good whiskey) to match the total volume, plus 4 ounces of loaf sugar. Dosage—for adults, take 1 or 2 tablespoons; for children, take 1 to 2 teaspoons, 3 to 6 times per day until relief is achieved. 3. To half a bushel of blackberries, well mashed, add a quarter pound of allspice, 2 ounces of cinnamon, and 2 ounces of cloves; pulverize well, mix and simmer slowly until it’s properly cooked; then strain or squeeze the juice through homespun or flannel. For each pint of juice, add 1 pound of loaf sugar, boil again for a while, then remove from heat, and while it's cooling, add half a gallon of the best Cognac brandy.
Cure for Chronic Diarroea.—Rayer recommends the association of cinchona, charcoal and bismuth in the treatment of chronic diarrh a, in the following proportions: Subnitrate of bismuth, one drachm; cinchona, yellow, powdered, one-half drachm; charcoal, vegetable, one drachm. Make twenty powders and take two or three a day during the intervals between meals.
Cure for Chronic Diarrhea.—Rayer suggests combining cinchona, charcoal, and bismuth to treat chronic diarrhea in the following proportions: 1 gram of bismuth subnitrate, 0.5 grams of powdered yellow cinchona, and 1 gram of vegetable charcoal. Prepare twenty powders and take two or three a day between meals.
Cures for Dysentery.—Tincture rhubarb, tincture of capsicum, tincture of camphor, essence of ginger and laudanum, equal parts. Mix; shake well and take from ten to twenty drops every thirty minutes, until relief is obtained. This is a dose for an adult. Half the amount for a child under twelve years of age. 2. Take some butter off 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 tablespoonfuls 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. 3. In diseases of this kind the Indians use the roots and leaves of the blackberry bush—- a decoction of which, in hot water, well boiled down, is taken in doses of a gill before each meal, and before retiring to bed. It is an almost infallible cure. 4. Beat one egg in a teacup; add one tablespoonful of loaf sugar and half a teaspoonful of ground spice; fill the cup with sweet milk. Give the patient one tablespoonful once in ten minutes until relieved. 5. Take one tablespoonful of common salt, and mix it, with two tablespoonfuls of vinegar and pour upon it a half pint of water, either hot or cold (only let it be taken cool.) A wine glass full of this mixture in the above proportions, taken every half hour, will he found quite efficacious in curing dysentery. If the stomach be nauseated, a wine-glass full taken every hour will suffice. For a child, the quantity should be a teaspoonful of salt and one of vinegar in a teacupful of water.
Cures for Dysentery.—Tincture of rhubarb, tincture of capsicum, tincture of camphor, essence of ginger, and laudanum, equal parts. Mix, shake well, and take ten to twenty drops every thirty minutes until relief is achieved. This is a dosage for an adult. Half the amount is suitable for a child under twelve years old. 2. Take some butter right off the churn, 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 tablespoons of the clarified butter, two or three times a day. This has never failed to cure, and in many cases, it has been almost instantaneous. 3. For these types of illnesses, Native Americans use the roots and leaves of the blackberry bush—a decoction of which, boiled down in hot water, is taken in doses of a gill before each meal and before bedtime. It is almost a guaranteed cure. 4. Beat one egg in a teacup; add one tablespoon of sugar and half a teaspoon of ground spice; fill the cup with sweet milk. Give the patient one tablespoon every ten minutes until relief is achieved. 5. Take one tablespoon of common salt, mix it with two tablespoons of vinegar, and pour half a pint of water over it, either hot or cold (but let it be cool when taken). A wine glass full of this mixture, prepared as described, taken every half hour, will be quite effective in curing dysentery. If the stomach feels nauseated, a wine glass full taken every hour will suffice. For a child, the amount should be a teaspoon of salt and a teaspoon of vinegar in a teacup of water.
Dropsy.—Take the leaves of a currant bush and make into tea, drink it.
Dropsy.—Take the leaves of a currant bush, brew them into tea, and drink it.
Cure for Drunkenness.—- The following singular means of curing habitual drunkenness is employed by a Russian physician. Dr. Schreiber, of Brzese Litewski: It consists in confining the drunkard in a room, and in furnishing him at discretion with his favorite spirit diluted with two-thirds of water; as much wine, beer and coffee as he desires, but containing one-third of spirit: all the food—the bread, meat, and the legumes are steeped in spirit and water. The poor devil is continually drunk and dort. On the fifth day of this regime he has an extreme disgust for spirit; he earnestly requests other diet: but his desire must not be yielded to until the poor wretch no longer desires to eat or drink: he is then certainly cured of his penchant for drunkenness. He acquires such a disgust for brandy or other spirits that he is ready to vomit at the very sight of it.
Cure for Drunkenness.— The following unique method of treating habitual drunkenness is used by a Russian doctor, Dr. Schreiber, from Brzese Litewski. It involves keeping the drunkard in a room and giving him his favorite alcoholic drink diluted with two-thirds water; as much wine, beer, and coffee as he wants, but with one-third alcohol; and all food, including bread, meat, and legumes, soaked in a mix of alcohol and water. The poor person is continuously intoxicated and unwell. By the fifth day of this treatment, he develops a strong aversion to alcohol; he desperately asks for different food. However, this request should not be granted until he no longer wants to eat or drink at all. At that point, he is definitely cured of his craving for alcohol. He develops such a strong dislike for brandy or other spirits that he feels nauseous just at the sight of it.
Cure for Dyspepsia.—1. Take bark of white poplar root, boil it thick, and add a little spirit, and then lay it on the stomach.
Cure for Dyspepsia.—1. Take the bark of a white poplar root, boil it down until it’s thick, then add a little alcohol, and apply it to the stomach.
2. Take wintergreen and black cherry-tree bark and yellow dock: put into two quarts of water; boil down to three pints; take two or three glasses a day.
2. Take wintergreen, black cherry tree bark, and yellow dock: put them into two quarts of water; boil down to three pints; take two or three glasses a day.
Here are two remedies for dyspepsia, said by those who "have tried them" to be infallible. 1. Eat onions. 2. Take two parts of well-dried and pounded pods of red pepper, mixed with one part of ground mustard, and sift it over everything you eat or drink.
Here are two remedies for indigestion, claimed by those who "have tried them" to be foolproof. 1. Eat onions. 2. Take two parts of well-dried and ground red pepper pods, mixed with one part of ground mustard, and sprinkle it over everything you eat or drink.
How to Cure Earache.—Take a small piece of cotton batting or cotton wool, make a depression in the center with the finger, and then fill it up with as much ground pepper as will rest on a five-cent piece; gather it into a ball and tie it up; dip the ball into sweet oil and insert it in the ear, covering the latter with cotton wool, and use a bandage or cap to retain it in its place. Almost instant relief will be experienced; and the application is so gentle that an infant, will not get injured by it, but experience relief as well as adults. Roast a piece of lean mutton, squeeze out the juice and drop it info the ear as hot as it can be borne. Roast an onion and put into the ear as hot as it can be borne.
How to Cure Earache.—Take a small piece of cotton batting or cotton wool, make a dent in the center with your finger, and then fill it with as much ground pepper as would sit on a nickel; shape it into a ball and tie it up. Dip the ball in sweet oil and place it in the ear, covering it with cotton wool, and use a bandage or cap to hold it in place. You will feel almost instant relief; the application is so gentle that even an infant won’t get hurt by it, but will feel relief just like adults. Roast a piece of lean mutton, squeeze out the juice, and drop it into the ear as hot as it can handle. Roast an onion and place it in the ear while it’s still hot enough to bear.
How to Cure Erysipelas.—Dissolve five ounces of salt in one pint of good brandy and take two tablespoonfuls three times per day.
How to Cure Erysipelas.—Dissolve five ounces of salt in one pint of quality brandy and take two tablespoons three times a day.
Cure for Inflamed Eyes.—Pour boiling water on alder flowers, and steep them like tea; when cold, put three or four drops of laudanum into a small glass of the alder-tea, and let the mixture run into the eyes two or three times a day, and the eyes will become perfectly strong in the course of a week.
Cure for Inflamed Eyes.—Pour boiling water over alder flowers and let them steep like tea; once it's cool, add three or four drops of laudanum to a small glass of the alder tea, and apply the mixture to your eyes two or three times a day. Your eyes will regain their strength in about a week.
Cure for Weeping Eyes.—Wash the eyes in chamomile tea night and morning.
Cure for Weeping Eyes.—Wash your eyes with chamomile tea every morning and night.
Eyes, Granular Inflammation.—A prominent oculist says that the contagious Egyptian or granular inflammation of the eyes is spreading throughout the country, and that he has been able in many, and indeed in a majority of cases, to trace the disease to what are commonly called rolling towels. Towels of this kind are generally found in country hotels and the dwellings of the working classes, and, being thus used by nearly every one, are made the carriers of one of the most troublesome diseases of the eye. This being the case, it is urgently recommended that the use of these rolling towels be discarded, and thus one of the special vehicles for the spread of a most dangerous disorder of the eyes—one by which thousands of workingmen are annually deprived of their means of support—will no longer exist.
Eyes, Granular Inflammation.—A leading eye doctor reports that the contagious Egyptian or granular inflammation of the eyes is spreading across the country. He has been able to link the disease in many, if not most, cases to what are commonly known as rolling towels. These towels are typically found in country hotels and in the homes of working-class people, so they end up being used by nearly everyone. As a result, they become a vehicle for one of the most bothersome eye diseases. Given this situation, it is strongly advised that the use of these rolling towels be stopped, thereby eliminating one of the main sources of a serious eye disorder that causes thousands of workingmen to lose their livelihoods every year.
Cure for Sty in Eye.—Bathe frequently with warm water. When the sty bursts, use an ointment composed of one part of citron ointment and four of spermaceti, well rubbed together, and smear along the edge of the eye-lid.
Cure for Sty in Eye.—Wash often with warm water. When the sty pops, apply an ointment made of one part citron ointment and four parts spermaceti, mixed thoroughly, and spread it along the edge of the eyelid.
Cure for Felons.—1. Stir one-half teaspoonful of water into an ounce of Venice turpentine until the mixture appears like granulated honey. Wrap a good coating of it around the finger with a cloth. If the felon is only recent, the pain will be removed in six hours.
Cure for Felons.—1. Mix half a teaspoon of water into an ounce of Venice turpentine until it looks like granulated honey. Wrap a generous layer of this around the finger with a cloth. If the felon is recent, the pain will be gone in six hours.
2. As soon as the part begins to swell, wrap it with a cloth saturated thoroughly with the tincture of lobelia. An old physician says, that he has known this to cure scores of cases, and that it never fails if applied in season.
2. As soon as the area starts to swell, wrap it with a cloth that's fully soaked in lobelia tincture. An experienced doctor says he’s seen this cure many cases, and it always works if applied in time.
Cure for Fever and Ague.—Take of cloves and cream of tartar each one-half ounce, and one ounce of Peruvian bark. Mix in a small quantity of tea, and take it on well days, in such quantities as the stomach will bear.
Cure for Fever and Ague.—Take half an ounce each of cloves and cream of tartar, and one ounce of Peruvian bark. Mix it in a small amount of tea, and take it on good days, in amounts that your stomach can handle.
Cure for Fever Sores.—Take of hoarhound, balm, sarsaparilla, loaf sugar, aloes, gum camphor, honey, spikenard, spirits of turpentine, each two ounces. Dose, one tablespoonful, three mornings, missing three; and for a wash, make a strong tea of sumach, washing the affected parts frequently, and keeping the bandage well wet.
Cure for Fever Sores.—Take two ounces each of hoarhound, balm, sarsaparilla, loaf sugar, aloes, gum camphor, honey, spikenard, and spirits of turpentine. The dosage is one tablespoon three mornings in a row, then take a break for three days. For a wash, brew a strong tea of sumach, apply it to the affected areas frequently, and keep the bandage damp.
Cure for Fits.—Take of tincture of fox-glove, ten drops at each time twice a day, and increase one drop at each time as long as the stomach will bear it, or it causes a nauseous feeling.
Cure for Seizures.—Take ten drops of foxglove tincture twice a day, and increase by one drop each time as long as your stomach can handle it or until it makes you feel nauseous.
Glycerine Cream.—Receipt for chapped lips: Take of spermaceti, four drachms; white wax, one drachm; oil of almonds, two troy ounces; glycerine, one troy ounce. Melt the spermaceti, wax and oil together, and when cooling stir in glycerine and perfume.
Glycerine Cream.—Recipe for chapped lips: Take four drachms of spermaceti, one drachm of white wax, two troy ounces of almond oil, and one troy ounce of glycerine. Melt the spermaceti, wax, and oil together, and when it's cooling, mix in the glycerine and fragrance.
Glycerine Lotion.—For softening the skin of the face and hands, especially during the commencement of cold weather, and also for allaying the irritation caused by the razor: Triturate, four and a half grains of cochineal with one and a half fluid ounces of boiling water, adding gradually; then add two and a half fluid ounces of alcohol. Also make an emulsion of eight drops of ottar of roses with thirty grains of gum arabic and eight fluid ounces of water; then add three fluid ounces of glycerine, and ten fluid drachms of quince mucilage. Mix the two liquids.
Glycerine Lotion.—For softening the skin of the face and hands, especially during the start of cold weather, and also for soothing irritation caused by shaving: Crush four and a half grains of cochineal with one and a half fluid ounces of boiling water, adding it gradually; then add two and a half fluid ounces of alcohol. Also create an emulsion of eight drops of rose oil with thirty grains of gum arabic and eight fluid ounces of water; then add three fluid ounces of glycerine, and ten fluid drachms of quince mucilage. Mix the two liquids.
Fleshworms.—These specks, when they exist in any number, are a cause of much unsightliness. They are minute corks, if we may use the term, of coagulated lymp, which close the orifices of some of the pores or exhalent vessels of the skin. On the skin immediately adjacent to them being pressed with the finger nails, these bits of coagulated lymph will come from it in a vermicular form. They are vulgarly called "flesh worms," many persons fancying them to be living creatures. These may be got rid of and prevented from returning, by washing with tepid water, by proper friction with a towel, and by the application of a little cold cream. The longer these little piles are permitted to remain in the skin the more firmly they become fixed; and after a time, when they lose their moisture they are converted into long bony spines as dense as bristles, and having much of that character. They are known by the name of spotted achne. With regard to local treatment, the following lotions are calculated to be serviceable: 1. Distilled rose water, 1 pint; sulphate of zinc, 20 to 60 grains. Mix. 2. Sulphate of copper, 20 grains; rosewater, 4 ounces; water, 12 ounces. Mix. 3. Oil of sweet almonds, 1 ounce; fluid potash, 1 drachm. Shake well together and then add rose-water, 1 ounce; pure water, 6 ounces. Mix. The mode of using these remedies is to rub the pimples for some minutes with a rough towel, and then dab them with the lotion. 4. Wash the face twice a day with warm water, and rub dry with a coarse towel. Then with a soft towel rub in a lotion made of two ounces of white brandy, one ounce of cologne, and one-half ounce of liquor potassa.
Fleshworms.—These tiny specks, when present in any quantity, are quite unsightly. They are small clumps of coagulated lymph that block some of the pores or exhaling vessels in the skin. When the skin nearby is pressed with the fingernails, these bits of coagulated lymph can come out in a worm-like shape. They're commonly referred to as "flesh worms," as many people mistakenly believe they are living organisms. You can get rid of them and prevent their return by washing with lukewarm water, gently rubbing with a towel, and applying a bit of cold cream. The longer these little clumps stay in the skin, the more they embed themselves; eventually, as they dry out, they turn into long, hard spines similar to bristles. They're known as spotted acne. For local treatment, the following lotions can be helpful: 1. Distilled rose water, 1 pint; sulphate of zinc, 20 to 60 grains. Mix. 2. Sulphate of copper, 20 grains; rosewater, 4 ounces; water, 12 ounces. Mix. 3. Oil of sweet almonds, 1 ounce; fluid potash, 1 drachm. Shake well together and then add rose-water, 1 ounce; pure water, 6 ounces. Mix. To use these remedies, rub the pimples for a few minutes with a rough towel, then apply the lotion. 4. Wash the face twice a day with warm water, and pat dry with a coarse towel. Then, using a soft towel, rub in a lotion made of two ounces of white brandy, one ounce of cologne, and half an ounce of potash liquor.
How to Remove Freckles.—Freckles; so persistently regular in their annual return, have annoyed the fair sex from time immemorial, and various means have been devised to eradicate them, although thus far with no decidedly satisfactory results. The innumerable remedies in use for the removal of these vexatious intruders, are either simple and harmless washes, such as parsley or horseradish water, solutions of borax, etc., or injurious nostrums, consisting principally of lead and mercury salts.
How to Remove Freckles.—Freckles, which reliably come back every year, have bothered women for a long time, and many methods have been created to get rid of them, though none have really produced great results. The countless remedies available to eliminate these annoying spots are either simple and safe washes, like parsley or horseradish water, solutions of borax, etc., or harmful concoctions made mainly from lead and mercury salts.
If the exact cause of freckles were known, a remedy for them might be found. A chemist in Moravia, observing the bleaching effect of mercurial preparations, inferred that the growth of a local parasitical fungus was the cause of the discoloration of the skin, which extended and ripened its spores in the warmer season. Knowing that sulpho-carbolate of zinc is a deadly enemy to all parasitic vegetation (itself not being otherwise injurious), he applied this salt for the purpose of removing the freckles. The compound consists of two parts of sulpho-carbolate of zinc, twenty-five parts of distilled glycerine, twenty-five parts of rose-water, and five parts of scented alcohol, and is to be applied twice daily for from half an hour to an hour, then washed off with cold water. Protection against the sun by veiling and other means is recommended, and in addition, for persons of pale complexion, some mild preparation of iron.
If we knew the exact cause of freckles, we might find a way to treat them. A chemist in Moravia noticed that mercurial products had a bleaching effect and theorized that a local parasitic fungus was responsible for the skin discoloration, which thrived and released its spores during the warmer months. He knew that sulpho-carbolate of zinc was highly effective against all kinds of parasitic growths (without harming the skin itself), so he used this substance to try to eliminate the freckles. The mixture contains two parts of sulpho-carbolate of zinc, twenty-five parts of distilled glycerine, twenty-five parts of rose-water, and five parts of scented alcohol, and it should be applied twice a day for half an hour to an hour, then washed off with cold water. It's advised to protect the skin from the sun using veils and other methods, and for those with lighter skin tones, a mild iron supplement is also suggested.
Gravel.—1. Make a strong tea of the low herb called heart's ease, and drink freely. 2. Make of Jacob's ladder a strong tea, and drink freely. 3. Make of bean leaves a strong tea, and drink freely.
Gravel.—1. Brew a strong tea from the low herb called heart's ease, and drink it generously. 2. Brew a strong tea from Jacob's ladder, and drink it generously. 3. Brew a strong tea from bean leaves, and drink it generously.
Wash for the Hair.—Castile soap, finely shaved, one teaspoonful; spirits of hartshorn, one drachm; alcohol, five ounces; cologne water and bay rum, in equal quantities enough to make eight ounces. This should be poured on the head, followed by warm water (soft water); the result will be, on washing, a copious lather and a smarting sensation to the person operated on. Rub this well into the hair. Finally, rinse with warm water, and afterwards with cold water. If the head is very much clogged with dirt, the hair will come out plentifully, but the scalp will become white and perfectly clean.
Hair Wash.—Finely grated Castile soap, one teaspoon; spirits of hartshorn, one dram; alcohol, five ounces; cologne water and bay rum in equal amounts to make eight ounces. This mixture should be poured onto the scalp, followed by warm water (soft water); the result will be a rich lather and a tingling sensation for the person being treated. Massage this thoroughly into the hair. Finally, rinse with warm water, then with cold water. If the scalp is very dirty, you may lose some hair, but the scalp will become bright white and completely clean.
Hair Restorative.—Take of castor oil, six fluid ounces; alcohol, twenty-six fluid ounces. Dissolve. Then add [pg 88] of cantharides (made with strong alcohol), one fluid ounce; essence of jessamine (or other perfume), one and a half fluid ounces.
Hair Restorative.—Take six ounces of castor oil and twenty-six ounces of alcohol. Mix them together. Then add [pg 88] of cantharides (prepared with strong alcohol), one ounce; and one and a half ounces of essence of jasmine (or any other fragrance).
Cure for Heartburn.—Sal volatile combined with camphor is a splendid remedy.
Cure for Heartburn.—Sal volatile mixed with camphor is an excellent remedy.
Sick Headache.—Take a teaspoonful of powdered charcoal in molasses every morning, and wash it down with a little tea, or drink half a glass of raw rum or gin, and drink freely of mayweed tea.
Sick Headache.—Take a teaspoon of powdered charcoal mixed with molasses every morning, and wash it down with some tea, or drink half a glass of straight rum or gin, and sip on mayweed tea frequently.
Headache.—Dr. Silvers, of Ohio, in the Philadelphia Medical and Surgical Reporter, recommends ergot in headache, especially the nervous or sick headache. He says it will cure a larger proportion of cases than any other remedy. His theory of its action is that it lessens the quantity of blood in the brain by contracting the muscular fibres of the arterial walls. He gives ten to twenty drops of the fluid extract, repeated every half hour till relief is obtained, or four or five doses used. In other forms of disease, where opium alone is contra-indicated, its bad effects are moderated, he says, by combining it with ergot.
Headache.—Dr. Silvers from Ohio, in the Philadelphia Medical and Surgical Reporter, suggests using ergot for headaches, especially for nervous or migraine headaches. He claims it can successfully treat a higher percentage of cases than any other remedy. His theory is that it reduces blood flow to the brain by tightening the muscles of the arterial walls. He advises taking ten to twenty drops of the fluid extract, repeated every half hour until relief is achieved, or using four or five doses. He also mentions that in other situations where opium isn't advised, its negative effects can be lessened by combining it with ergot.
Headache Drops.—For the cure of nervous, sun, and sick headache, take two quarts of alcohol, three ounces of Castile soap, one ounce camphor, and two ounces ammonia. Bathe forehead and temples.
Headache Drops.—To treat nervous, sun, and migraine headaches, mix two quarts of alcohol, three ounces of Castile soap, one ounce of camphor, and two ounces of ammonia. Apply to your forehead and temples.
Hive Syrup.—Put one ounce each of squills and seneca snake-root into one pint of water; boil down to one-half and strain. Then add one-half pound of clarified honey containing twelve grains tartrate of antimony. Dose for a child, ten drops to one teaspoonful, according to age. An excellent remedy for croup.
Hive Syrup.—Mix one ounce each of squills and seneca snake-root with one pint of water; boil it down to half and strain. Then add half a pound of clarified honey that has twelve grains of tartrate of antimony. For a child's dose, give ten drops to one teaspoonful, depending on their age. This is a great remedy for croup.
How to Clean the Hair.—From the too frequent use of oils in the hair, many ladies destroy the tone and color of their tresses. The Hindoos have a way of remedying this. They take a hand basin filled with cold water, and have ready a small quantity of pea flour. The hair is in the first place submitted to the operation of being washed in cold water, a handful of the pea flour is then applied to the head and rubbed into the hair for ten minutes at least, the servant adding fresh water at short intervals, until it becomes a perfect lather. The whole head is then washed quite clean with copious supplies of the aqueous fluid, combed, and afterwards rubbed dry by means of coarse towels. The hard and soft brush is then resorted to, when the hair will be found to be wholly free from all encumbering oils and other impurities, and assume a glossy softness, equal to the most delicate silk. This process tends to preserve the tone and natural color of the hair, which is so frequently destroyed by the too constant use of caustic cosmetics.
How to Clean Your Hair.—Because many women use oils in their hair too often, they end up ruining the tone and color of their locks. The Hindoos have a way to fix this. They take a basin filled with cold water and prepare a small amount of pea flour. First, the hair is washed in cold water, then a handful of pea flour is applied to the scalp and rubbed into the hair for at least ten minutes, with the servant adding fresh water at short intervals until it creates a nice lather. After that, the whole head is thoroughly rinsed with plenty of water, combed, and then dried using rough towels. A hard and soft brush is used afterward, and the hair will be completely free of any oily residue and other impurities, taking on a glossy softness similar to the finest silk. This process helps maintain the natural tone and color of the hair, which can be easily damaged by the frequent use of harsh cosmetics.
How to Soften Hands.—After cleansing the hands with soap, rub them well with oatmeal while wet.
How to Soften Hands.—After washing your hands with soap, rub them thoroughly with oatmeal while they're still wet.
How to Remove Stains from Hands.—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. Tartaric acid, or salt of lemons, will quickly remove stains from white muslin or linen. Put less than half a teaspoonful of salt or acid into a tablespoonful 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.
How to Remove Stains from Hands.—Start by dampening your hands in water, then rub them with tartaric acid or lemon salt, just like you would with soap. Rinse them and dry them off. Tartaric acid or lemon salt will quickly get rid of stains on white muslin or linen. Mix less than half a teaspoon of salt or acid with a tablespoon of water; apply it to the stain, and leave it in the sun for an hour. Dampen it once or twice with cold water during that time. If the stain isn't completely gone, repeat the acid solution and leave it in the sun again.
How to Whiten Hands.—1. Stir 1/4 of a pound of Castile soap, and place it in a jar near the fire, pour over it 1/2 pint of alcohol; when the soap is dissolved and mixed with the spirit, add 1 ounce of glycerine, the same of oil of almonds, with a few drops of essence of violets, or ottar of roses, then pour it into moulds to cool for use. 2. A wineglassful of eau-de-cologne, and one of lemon-juice, two cakes of broken Windsor soap, mixed well together, when hard, will form an excellent substance.
How to Whiten Hands.—1. Stir 1/4 of a pound of Castile soap and put it in a jar near the fire. Pour 1/2 pint of alcohol over it; once the soap is dissolved and mixed with the alcohol, add 1 ounce of glycerine, 1 ounce of almond oil, and a few drops of violet essence or rose oil. Then pour it into molds to cool for use. 2. Mix a wineglass of cologne with a wineglass of lemon juice and two broken cakes of Windsor soap well together; once it hardens, it will create an excellent product.
How to Cure Scurf in the Head.—A simple and effectual remedy. Into a pint of water drop a lump of fresh quick lime, the size of a walnut; let it stand all night, then pour the water off clear from the sediment or deposit, add 1/4 of a pint of the best vinegar, and wash the head with the mixture. Perfectly harmless; only wet the roots of the hair.
How to Get Rid of Dandruff.—A simple and effective remedy. In a pint of water, drop a piece of fresh quicklime the size of a walnut; let it sit overnight, then pour off the clear water from the sediment or deposit. Add 1/4 pint of the best vinegar and wash your hair with the mixture. It's completely safe; just wet the roots of your hair.
How to Cure Chapped Lips.—Take 2 ounces of white wax, 1 ounce of spermaceti, 4 ounces of oil of almonds, 2 ounces of honey, 1/4 of an ounce of essence of bergamot, or any other scent. Melt the wax and spermaceti; then add the honey, and melt all together, and when hot add the almond oil by degrees, stirring till cold. 2. Take oil of almonds 3 ounces; spermaceti 1/2 ounce; virgin rice, 1/2 ounce. Melt these together over a slow fire, mixing with them a little powder of alkane root to color it. Keep stirring till cold, and then add a few drops of the oil of rhodium. 3.
How to Cure Chapped Lips.—Take 2 ounces of white wax, 1 ounce of spermaceti, 4 ounces of almond oil, 2 ounces of honey, and 1/4 ounce of bergamot essence or any other fragrance. Melt the wax and spermaceti together; then add the honey and melt everything together. When it's hot, gradually add the almond oil, stirring until it cools. 2. For another mixture, take 3 ounces of almond oil, 1/2 ounce of spermaceti, and 1/2 ounce of virgin rice. Melt these together over a low heat, mixing in a bit of alkane root powder to give it color. Keep stirring until it cools, then add a few drops of rose oil. 3.
Take oil of almonds, spermaceti, white wax. and white sugar candy, equal parts. These form a good, white lip salve.
Take almond oil, spermaceti, white wax, and white sugar candy in equal parts. These create a good, white lip balm.
How to Remove Moth Patches.—Wash the patches with solution of common bicarbonate of soda and water several times during the day for two days, or until the patches are removed, which will usually be in forty-eight hours. After the process wash with some nice toilet soap, and the skin will be left nice, smooth and clear of patches.
How to Remove Moth Patches.—Wash the patches with a solution of baking soda and water several times a day for two days, or until the patches are gone, which usually takes about forty-eight hours. After that, wash with a good quality soap, and your skin will be left nice, smooth, and clear of patches.
How to Take Care of the Nails.—The nails should be kept clean by the daily use of the nail brush and soap and water. After wiping the hands, but while they are still soft from the action of the water, gently push back the skin which is apt to grow over the nails, which will not only preserve them neatly rounded, but will prevent the skin from cracking around their roots (nail springs), and becoming sore. The points of the nail should be pared at least once a week; biting them should be avoided.
How to Take Care of the Nails.—Nails should be kept clean by using a nail brush with soap and water every day. After drying your hands, but while they're still a bit damp, gently push back the skin that tends to grow over the nails. This will not only keep them nicely rounded but also prevent the skin around the nails from cracking and getting sore. The tips of the nails should be trimmed at least once a week, and you should avoid biting them.
How to Cure Hiccough.—A convulsive motion of the diaphragm and parts adjacent. The common causes are flatuency, indigestion, acidity and worms. It may usually be removed by the exhibition of warm carminatives, cordials, cold wafer, weak spirits, camphor julep, or spirits of sal volatile. A sudden fright or surprise will often produce the like effect. An instance is recorded of a delicate young lady that was troubled with hiccough for some months, and who was reduced to a state of extreme debility from the loss of sleep occasioned thereby, who was cured by a fright, after medicines and topical applications had failed. A pinch of snuff, a glass of cold soda-water, or an ice-cream, will also frequently remove this complaint.
How to Cure Hiccups.—A sudden contraction of the diaphragm and surrounding areas. The common causes are gas, indigestion, acidity, and worms. It can usually be relieved by taking warm carminatives, soothing drinks, cold wafers, weak spirits, camphor julep, or aromatic spirits. A sudden scare or surprise can also often trigger similar effects. There's a recorded case of a sensitive young woman who suffered from hiccups for several months and became extremely weak due to lack of sleep from it, who was cured by a fright after medications and topical treatments had failed. A pinch of snuff, a glass of cold soda water, or ice cream can also often ease this issue.
How to Cure Hoarseness.—Make a strong tea of horseradish and yellow dock root, sweetened with honey and drink freely.
How to Cure Hoarseness.—Brew a strong tea using horseradish and yellow dock root, sweeten it with honey, and drink plenty of it.
Remedies for Hoarseness.—Take one drachm of freshly scraped horse-radish root, to be infused with four ounces of water in a close vessel for three hours, and made into a syrup, with double its quantity of vinegar. A teaspoonful has often proved effectual.
Remedies for Hoarseness.—Take one dram of freshly grated horseradish root, and steep it in four ounces of water in a sealed container for three hours. Then, turn it into a syrup by adding an equal amount of vinegar. A teaspoon has often been effective.
How to Cure Humors.—Take equal parts of saffron and seneca snake root, make a strong tea, drink one half-pint a day, and this will drive out all humors from the system.
How to Cure Humors.—Take equal parts of saffron and seneca snake root, brew a strong tea, and drink half a pint a day to clear all humors from your system.
How to Cure Hysterics.—Take the leaves of motherwort and thoroughwort, and the bark of poplar root; equal parts. Mix them in molasses, and take four of them when the first symptoms of disorder are felt, and they will effectually check it.
How to Cure Hysterics.—Take equal parts of motherwort leaves, thoroughwort, and poplar root bark. Mix them with molasses, and take four doses when you first notice the symptoms of discomfort, and they will effectively stop it.
How to Cure Barber's Itch.—Moisten the parts affected with saliva (spittle) and rub it over thoroughly [pg 89] times a day with the ashes of a good Havana cigar. This is a simple remedy, yet it has cured the most obstinate cases.
How to Cure Barber's Itch.—Moisten the affected areas with saliva and rub it in thoroughly [pg 89] times a day with the ashes of a good Havana cigar. This simple remedy has successfully treated even the most stubborn cases.
Itch Ointment.—1. Take lard, one pound; suet, one pound; sugar of lead, eight ounces; vermillion, two ounces. Mix. Scent with a little bergamot. 2. Take bichloride of mercury, one ounce; lard, one pound; suet, one pound; hydrochloride acid, one and a half ounces. Melt and well mix, and when perfectly cold, stir in essence of lemon, four drachms; essence of bergamot, one drachm. 3. Take powdered chloride of lime, one ounce; lard, one pound. Mix well, then add essence of lemon, two drachms. 4. Take bichloride of mercury, one part; lard, fifteen parts. Mix well together. 5. Take white precipitate, one part; lard, twelve parts. Mix. A portion of either of these ointments must be well rubbed on the parts affected, night and morning.
Itch Ointment.—1. Take one pound of lard; one pound of suet; eight ounces of lead sugar; two ounces of vermillion. Mix together. Add a little bergamot for scent. 2. Take one ounce of bichloride of mercury; one pound of lard; one pound of suet; one and a half ounces of hydrochloric acid. Melt and mix well, and when it’s completely cool, stir in four drachms of lemon essence and one drachm of bergamot essence. 3. Take one ounce of powdered calcium chloride; one pound of lard. Mix well, and then add two drachms of lemon essence. 4. Take one part bichloride of mercury; fifteen parts lard. Mix thoroughly. 5. Take one part white precipitate; twelve parts lard. Mix. Apply a portion of any of these ointments thoroughly on the affected areas, morning and night.
How to Cure Seven-Year Itch.—1. Use plenty of castile soap and water, and then apply freely iodide of sulphur ointment; or take any given quantity of simple sulphur ointment and color it to a light brown or chocolate color with the subcarbonate of iron, and then perfume it. Apply this freely, and if the case should be a severe one, administer mild alteratives in conjunction with the outward application. 2. The sulphur bath is a good remedy for itch or any other kind of skin diseases. Leprosy (the most obstinate of all) has been completely cured by it, and the common itch only requires two or three applications to completely eradicate it from the system. 3. Benzine, it is said, will effect a complete cure for scabies in the course of half to three-quarters of an hour, after which the patient should take a warm bath from twenty to thirty minutes.
How to Cure the Seven-Year Itch.—1. Use plenty of castile soap and water, then apply iodide of sulfur ointment generously; or take any amount of simple sulfur ointment, color it a light brown or chocolate with subcarbonate of iron, and then add some fragrance. Apply this generously, and if the case is severe, also take mild remedies alongside the topical application. 2. A sulfur bath is an effective treatment for the itch or any other skin conditions. Leprosy (the most stubborn of all) has been fully cured by it, and treating common itch only needs two or three applications to completely get rid of it from the body. 3. Benzine is said to fully cure scabies in about half to three-quarters of an hour, after which the patient should take a warm bath for twenty to thirty minutes.
How to Cure Jaundice.—1. Take the whites of two hen's eggs, beat them up well in a gill of water; take of this a little every morning; it will soon do good. It also creates an appetite, and strengthens the stomach. 2. Take of black cherry-tree bark, two ounces; blood root and gold thread, each half an ounce; put in a pint of brandy. Dose, from a teaspoonful to a tablespoonful morning and night.
How to Cure Jaundice.—1. Take the whites of two eggs, whip them well in a cup of water; drink a little of this every morning; it will quickly help. It also boosts your appetite and strengthens your stomach. 2. Take two ounces of black cherry tree bark, and half an ounce each of bloodroot and golden thread; mix them in a pint of brandy. Dosage is one teaspoon to one tablespoon morning and night.
How to Cure Stiffened Joints.—Take of the bark of white oak and sweet apple trees, equal parts; boil them down to a thick substance, and then add the same quantity of goose-grease or oil, simmer all together, and then rub it on the parts warm.
How to Cure Stiffened Joints.—Take equal parts of the bark from white oak and sweet apple trees; boil them down to a thick consistency, then add the same amount of goose grease or oil. Simmer everything together, and then apply it warm to the affected areas.
How to Cure Kidney Disease.—Equal parts of the oil of red cedar and the oil of spearmint.
How to Cure Kidney Disease.—Mix equal parts of red cedar oil and spearmint oil.
How to Cure Lame Back.—Take the berries of red cedar and allow them to simmer in neatsfoot oil, and use as an ointment.
How to Cure Lame Back.—Take the berries of red cedar and let them simmer in neatsfoot oil, then use it as an ointment.
How to Kill Lice.—All kinds of lice and their nits may be got rid of by washing with a simple decoction of stavesacre (Delphinium staphisagria), or with a lotion made with the bruised seed in vinegar, or with the tincture, or by rubbing in a salve made with the seeds and four times their weight of lard very carefully beaten together. The acetic solution and the tincture are the cleanliest and most agreeable preparations, but all are equally efficacious in destroying both the creatures and their eggs, and even in relieving the intolerable itching which their casual presence leaves behind on many sensitive skins. The alkaloid delphinia may also be employed, but possesses no advantage except in the preparation of an ointment, when from any reason that form of application should be preferred.
How to Kill Lice.—You can get rid of all types of lice and their nits by washing with a simple decoction of stavesacre (Delphinium staphisagria), or using a lotion made from bruised seeds in vinegar, or with the tincture, or by applying a salve made from the seeds mixed with four times their weight in lard, beaten together very well. The acetic solution and the tincture are the cleanest and most pleasant options, but all of these methods are equally effective in eliminating both the lice and their eggs, as well as relieving the unbearable itching that often follows their presence on sensitive skin. The alkaloid delphinia can also be used, but it doesn't offer any benefits unless you're making an ointment, in which case that method of application might be preferred.
Rheumatic Liniment.—Olive oil, spirits of camphor and chloroform, of each two ounces; sassafras oil, 1 drachm. Add the oil of sassafras to the olive oil, then the spirits of camphor, and shake well before putting in the chloroform; shake when used, and keep it corked, as the chloroform evaporates very fast if it is left open. Apply three or four times daily, rubbing in well, and always toward the body.
Rheumatic Liniment.—2 ounces of olive oil, 2 ounces of camphor spirits, and 2 ounces of chloroform; 1 drachm of sassafras oil. Mix the sassafras oil with the olive oil, then add the camphor spirits, and shake well before adding the chloroform. Shake before each use and keep it corked, as chloroform evaporates quickly if left open. Apply three to four times a day, rubbing it in well and always rubbing toward the body.
Sore Throat Liniment.—Gum camphor, two ounces; castile soap, shaved fine, one drachm; oil of turpentine and oil of origanum, each one-half ounce; opium, one-fourth of an ounce; alcohol, one pint. In a week or ten days they will be fit for use. Bathe the parts freely two or three times daily until relief is obtained.
Sore Throat Liniment.—Two ounces of gum camphor; one drachm of finely shaved Castile soap; half an ounce each of oil of turpentine and oil of oregano; a quarter ounce of opium; one pint of alcohol. In a week or ten days, it will be ready to use. Apply generously to the affected area two or three times a day until you feel relief.
A Wonderful Liniment.—Two ounces oil of spike, two ounces origanum, two ounces hemlock, two ounces wormwood, four ounces sweet oil, two ounces spirit of ammonia, two ounces gum camphor, two ounces spirits turpentine. Add one quart strong alcohol. Mix well together, and bottle tight. This is an unequaled horse liniment, and of the best ever made for human ailments such as rheumatism, sprains, etc.
A Wonderful Liniment.—Two ounces of spike oil, two ounces of oregano, two ounces of hemlock, two ounces of wormwood, four ounces of sweet oil, two ounces of ammonia, two ounces of camphor gum, and two ounces of turpentine. Add one quart of strong alcohol. Mix everything well and bottle it tightly. This is an unmatched liniment for horses and one of the best ever made for human conditions like rheumatism, sprains, and more.
How to Cure Sore Lips.—Wash the lips with a strong tea, made from the bark of the white oak.
How to Cure Sore Lips.—Wash your lips with a strong tea made from the bark of the white oak.
Liver Complaint.—Make a strong tea of syrup of burdock, wormwood and dandelion, equal parts, and drink freely.
Liver Complaint.—Brew a strong tea using equal parts of burdock syrup, wormwood, and dandelion, and drink as needed.
Lock Jaw.—It is said that the application of warm lye, made of ashes as strong as possible, to a wounded part, will prevent a locked jaw; if a foot or hand, immerse in it; if another part of the body, bathe with flannels wrung out of the warm lye.
Lock Jaw.—It’s said that using warm lye made from strong ashes on a wound can prevent lockjaw; if it’s a foot or hand, soak it in the lye; if it’s another part of the body, wash it with flannels soaked in warm lye.
Mumps.—This disease, most common among children, begins with soreness and stiffness in the side of the neck. Soon a swelling of the parotid gland takes place, which is painful, and continues to increase for four or five days, sometimes making it difficult to swallow, or open the mouth. The swelling sometimes comes on one side at a time, but commonly upon both. There is often heat, and sometimes fever, with a dry skin, quick pulse, furred tongue, constipated bowls, and scanty and high-colored urine. The disease is contagious. The treatment is very simple—a mild diet, gentle laxative, occasional hot fomentations, and wearing a piece of flannel round the throat.
Mumps.—This illness, most common in children, starts with soreness and stiffness on the side of the neck. Soon, the parotid gland swells, causing pain and continuing to increase for four to five days, sometimes making it hard to swallow or open the mouth. The swelling may occur on one side at a time, but usually affects both. There is often warmth, and sometimes a fever, along with dry skin, a rapid pulse, a coated tongue, constipation, and dark, concentrated urine. The illness is contagious. Treatment is straightforward—a light diet, a gentle laxative, occasional hot compresses, and wearing a flannel cloth around the neck.
How to Prevent Ingrowing Nails.—If the nail of your toe be hard, and apt to grow round, and into the corners of your toe, take a piece of broken glass and scrape the top very thin; do this whenever you cut your nails, and by constant use it makes the corners fly up and grow flat, so that it is impossible they should give you any pain.
How to Prevent Ingrown Nails.—If your toenail is hard and tends to grow round and into the corners of your toe, take a piece of broken glass and scrape the top very thin. Do this every time you cut your nails, and with regular use, it will make the corners rise up and grow flat, so they won’t cause you any pain.
How to Whiten Nails.—The best wash for whitening the nails is two drachms of diluted sulphuric acid, one drachm of tincture of myrrh, added to four ounces of spring water; first cleanse the hands, and then apply the wash.
How to Whiten Nails.—The best solution for whitening nails is two grams of diluted sulfuric acid, one gram of myrrh tincture, mixed with four ounces of spring water. First, wash your hands, and then apply the solution.
Sure Cure for Neuralgia.—1. Fill a tight-top thimble with cotton wool, and drop on it a few drops of strong spirits of hartshorn. The open mouth of the thimble is then applied over the seat of pain for a minute or two, until the skin is blistered. The skin is then rubbed off, and upon the denuded surface a small quantity of morphia (one-fourth grain) is applied. This affords almost instant relief. A second application of the morphia, if required, is to be preceded by first rubbing off the new formation that has sprung up over the former blistered surface.
Sure Cure for Neuralgia.—1. Take a tight-top thimble and fill it with cotton wool, then add a few drops of strong ammonia. Place the open mouth of the thimble directly over the painful area for a minute or two, until the skin blisters. Once blistered, gently rub the skin off, and apply a small amount of morphine (one-fourth grain) to the exposed area. This usually provides almost instant relief. If a second application of morphine is needed, make sure to rub off any new skin that has formed over the previous blistered area first.
2. Dr. J. Knox Hodge recommends the following as an application which will relieve facial or any other neuralgia almost instantaneously: Albumen of egg, one drachm; rhigolene, four ounces; oil of peppermint, two ounces; colodion and chloroform, each one ounce. Mix. Agitate occasionally for twenty-four hours, and by gelatinization a beautiful and semi-solidified, opodeldoc-looking compound [pg 90] which will retain its consistency and hold the ingredients intimately blended for months. Apply by smart friction with the hand, or gently with a soft brush or mop along the course of the nerve involved.
2. Dr. J. Knox Hodge recommends the following application that can relieve facial or any other type of neuralgia almost instantly: one drachm of egg white; four ounces of rhigolene; two ounces of peppermint oil; and one ounce each of colodion and chloroform. Mix these ingredients together. Shake occasionally for twenty-four hours, and it will turn into a smooth, semi-solid compound that looks like opodeldoc [pg 90] and will keep its consistency while keeping the ingredients well blended for months. Apply it with firm friction using your hand, or gently with a soft brush or mop along the path of the affected nerve.
3. Mix one and one-half drachms iodide of potash, fifteen grains of quinine and one ounce ginger syrup, and two and a half ounces water. Dose, a tablespoonful every three hours.
3. Mix one and a half grams of potassium iodide, fifteen grains of quinine, one ounce of ginger syrup, and two and a half ounces of water. Dose: one tablespoonful every three hours.
4. Of the Stomach.—Take of distilled water of cherry laurel, five parts; muriate of morphia, one-tenth part. Mix and dissolve. One drop on a lump of sugar immediately before meals.
4. Of the Stomach.—Take five parts of distilled water of cherry laurel and one-tenth part of muriate of morphia. Mix and dissolve. One drop on a piece of sugar right before meals.
Ointment for Sore Nipples.—Glycerine, rose water and tannin, equal weights, rubbed together into an ointment, is very highly recommended for sore or cracked nipples.
Ointment for Sore Nipples.—Glycerin, rose water, and tannin, mixed in equal parts, rubbed together into an ointment, is highly recommended for sore or cracked nipples.
Glycerine Ointment.—Melt together spermaceti, two drachms; white wax, one-half drachm; oil of sweet almonds, two ounces, and then add glycerine, one ounce, and stir briskly until cool. An admirable application for chapped hands, etc.
Glycerine Ointment.—Melt together spermaceti, two grams; white wax, half a gram; sweet almond oil, two ounces, and then add glycerine, one ounce, and stir quickly until cool. It's a great remedy for chapped hands and more.
Ointment for Itch.—- White precipitate, fifteen grains; saltpetre, one-half drachm; flour of sulphur, one drachm; Mix well with lard, two ounces. Long celebrated for the cure of itch.
Ointment for Itch.—- White precipitate, 15 grains; saltpeter, 0.5 drachm; sulfur flour, 1 drachm; Mix thoroughly with 2 ounces of lard. This has been well-known for treating itch.
Sulphur Ointment.—Flour of sulphur, eight ounces; oil of bergamot, two drachms; lard, one pound. Rub freely three times a day, for itch.
Sulfur Ointment.—Eight ounces of sulfur flour; two teaspoons of bergamot oil; one pound of lard. Apply generously three times a day for itching.
Ointment for Piles.—Tannin, two drachms; water, two fluid drachms; triturate together, and add lard, one and a half drachms. An excellent application for piles.
Ointment for Piles.—Tannin, two grams; water, two milliliters; mix them together, and add lard, one and a half grams. A great remedy for piles.
Ointment for Hemorrhoids.—Sulphate of morphia, three grains; extract of stramonia, thirty grains; olive oil, one drachm; carbonate of lead, sixty grains; lard, three drachms.
Ointment for Hemorrhoids.—Morphine sulfate, three grains; stramonium extract, thirty grains; olive oil, one drachm; lead carbonate, sixty grains; lard, three drachms.
Pains.—1. Steep marigold in good cider vinegar and frequently wash the affected parts. This will afford speedy relief.
Pains.—1. Soak marigold in quality cider vinegar and regularly wash the affected areas. This will provide quick relief.
2. Take half a pound of tar and the same quantity of tobacco, and boil them down separately to a thick substance; then simmer them together. Spread a plaster and apply it to the affected parts, and it will afford immediate relief.
2. Take half a pound of tar and the same amount of tobacco, and boil them down separately until they become thick; then mix them together. Apply a plaster and put it on the affected areas, and it will provide immediate relief.
Painters' Colic.—Make of tartaric acid a syrup similar to that of lemon syrup; add a sufficient quantity of water, and drink two or three glasses a day.
Painters' Colic.—Make a syrup from tartaric acid like lemon syrup; add enough water, and drink two or three glasses a day.
Instantaneous Pain-Killer.—Another and even more instant cure of pain is made as follows: Take aqua-ammonia, sulphuric ether and alcohol, equal parts, and apply over the pain.
Instant Pain Reliever.—Another and even quicker remedy for pain is made as follows: Take equal parts of ammonia water, sulfuric ether, and alcohol, and apply it over the painful area.
How to Cure Pimples.—Take a teaspoonful of the tincture of gum guaiacum and one teaspoonful of vinegar; mix well and apply to the affected parts.
How to Cure Pimples.—Take a teaspoon of gum guaiacum tincture and one teaspoon of vinegar; mix well and apply to the affected areas.
Poor Man's Plaster.—Melt together beeswax, one ounce; tar, three ounces; resin, three ounces, and spread on paper or muslin.
Poor Man's Plaster.—Melt together 1 ounce of beeswax, 3 ounces of tar, and 3 ounces of resin, and spread it on paper or muslin.
Rheumatic Plaster.—One-fourth pound of resin and one-fourth pound of sulphur; melt by a slow fire, and add one ounce of Cayenne pepper and one-fourth of an ounce of camphor gum; stir well till mixed, and temper with neatsfoot oil.
Rheumatic Plaster.—A quarter pound of resin and a quarter pound of sulfur; melt over a low flame, and add one ounce of cayenne pepper and a quarter ounce of camphor gum; mix thoroughly until combined, and adjust with neatsfoot oil.
Strengthening Plaster.—Litharge plasters, twenty-four parts; white resin, six parts; yellow wax and olive oil, of each three parts, and red oxide of iron, eight parts. Let the oxide be rubbed with the oil, and the other ingredients added melted, and mix the whole well together. The plaster, after being spread over the leather, should be cut into strips two inches wide and strapped firmly around the joint.
Strengthening Plaster.—Litharge plasters, twenty-four units; white resin, six units; yellow wax and olive oil, three units each; and red oxide of iron, eight units. Rub the oxide with the oil, then add the melted ingredients, and mix everything together thoroughly. After applying the plaster to the leather, cut it into strips two inches wide and secure it tightly around the joint.
Mustard Plasters.—It is stated that in making a mustard plaster, no water whatever should be used, but the mustard mixed with the white of an egg; the result will be a plaster that will "draw" perfectly, but will not produce a blister even upon the skin of an infant, no matter how long it is allowed to remain upon the part.
Mustard Plasters.—It is said that when making a mustard plaster, you should not use any water at all; instead, mix the mustard with the white of an egg. The result will be a plaster that will "draw" very well, but won't cause a blister even on an infant's skin, no matter how long it stays on the area.
Bread and Milk Poultice.—Take stale bread in crumbs, pour boiling sweet milk, or milk and water over it, and simmer till soft, stirring it well; then take it from the fire, and gradually stir in a little glycerine or sweet oil, so as to render the poultice pliable when applied.
Bread and Milk Poultice.—Take stale bread and crumble it, then pour boiling sweet milk, or a mixture of milk and water over it, and simmer until it’s soft, stirring well; then take it off the heat and gradually mix in a little glycerin or sweet oil to make the poultice flexible when applied.
Linseed Poultice.—- Take of linseed, powdered, four ounces; hot water sufficient, mix and stir well with a spoon, until of suitable consistence. A little oil should be added, and some smeared over the surface as well, to prevent its getting hard. A very excellent poultice, suitable for many purposes.
Linseed Poultice.—- Take four ounces of powdered linseed; mix it with enough hot water and stir well with a spoon until it reaches the right consistency. Add a bit of oil, and also spread some on the surface to keep it from hardening. It's a great poultice that's good for many uses.
Spice Poultice.—Powdered cinnamon, cloves and Cayenne pepper, of each two ounces; rye meal, or flour, spirits and honey, of each sufficient to make of suitable consistence.
Spice Poultice.—Two ounces each of powdered cinnamon, cloves, and cayenne pepper; enough rye meal or flour, spirits, and honey to create a suitable consistency.
Quinsy.—This is an inflammation of the tonsils, or common inflammatory sore throat; commences with a slight feverish attack, with considerable pain and swelling of the tonsils, causing some difficulty in swallowing; as the attack advances these symptoms become more intense, there is headache, thirst, a painful sense of tension, and acute darting pains in the ears. The attack is generally brought on by exposure to cold, and lasts from five to seven days, when it subsides naturally, or an abscess may form in tonsils and burst, or the tonsil may remain enlarged, the inflammation subsiding.
Quinsy.—This is an inflammation of the tonsils, or a common inflammatory sore throat; it begins with a mild fever, along with significant pain and swelling of the tonsils, making it hard to swallow. As the condition gets worse, these symptoms become more severe, and there are headaches, thirst, a painful feeling of tightness, and sharp pains in the ears. The condition is often triggered by exposure to cold and typically lasts five to seven days, after which it usually improves on its own, or an abscess may form in the tonsils and burst, or the tonsil may stay enlarged while the inflammation goes down.
TREATMENT.—The patient should remain in a warm room, the diet chiefly milk and good broths, some cooling laxative and diaphoretic medicine may be given; but the greatest relief will be found in the frequent inhalation of the steam of hot water through an inhaler, or in the old-fashioned way, through the spout of a teapot.
TREATMENT.—The patient should stay in a warm room, with a diet primarily consisting of milk and nutritious broths. Some mild laxatives and sweat-inducing medications may be administered; however, the most significant relief will come from frequently inhaling steam from hot water using an inhaler, or the traditional method, through the spout of a teapot.
Other Remedies for Rheumatism.—1. Bathe the parts affected with water in which potatoes have been boiled, as hot as can be borne, just before going to bed; by morning it will be much relieved, if not removed. One application of this simple remedy has cured the most obstinate of rheumatic pains. 2. Half an ounce of pulverized salt petre put in half a pint of sweet oil; bathe the parts affected, and a sound cure will be speedily effected. 3. Rheumatism has frequently been cured by a persistent use of lemon juice, either undiluted or in the form of lemonade. Suck half a lemon every morning before breakfast, and occasionally during the day, and partake of lemonade when thirsty in preference to any other drink. If severely afflicted a physician should be consulted, but, in all cases, lemon juice will hasten the cure. 4. By the valerian bath, made simply by taking one pound of valerian root, boiling it gently for about a quarter of an hour in one gallon of water, straining and adding the strained liquid to about twenty gallons of water in an ordinary bath. The temperature should be about ninety-eight degrees, and the time of immersion from twenty minutes to half an hour. Pains must be taken to dry the patient perfectly upon getting out of the bath. If the inflammation remain refractory in any of the joints, linseed meal poultices should be made with a strong decoction of valerian root and applied.
Other Remedies for Rheumatism.—1. Soak the affected areas in water that has been used to boil potatoes, as hot as you can stand, just before bed; by morning, it should feel much better, if not completely healed. One use of this simple remedy has cured even the toughest rheumatic pains. 2. Mix half an ounce of powdered saltpeter with half a pint of sweet oil; soak the affected areas, and you will see quick improvement. 3. Rheumatism has often been cured by regularly using lemon juice, either straight or as lemonade. Suck on half a lemon every morning before breakfast, and occasionally throughout the day, choosing lemonade over other drinks when you're thirsty. If you are severely affected, consult a doctor, but in all cases, lemon juice will help speed up healing. 4. For a valerian bath, take one pound of valerian root, gently boil it for about 15 minutes in one gallon of water, strain it, and add the liquid to about twenty gallons of water in a regular bath. The water temperature should be around ninety-eight degrees, and you should soak for twenty minutes to half an hour. Make sure to dry the patient thoroughly after getting out of the bath. If any joint inflammation persists, apply linseed meal poultices made with a strong decoction of valerian root.
How to Cure Ring-Worm.—To one part sulphuric acid, add sixteen to twenty parts water. Use a brush and feather, and apply it to the parts night and morning. A few dressings will generally cure. If the solution is too [pg 91] and causes pain, dilute it with water, and if the irritation is excessive, rub on a little oil or other softening application, but always avoid the use of soap.
How to Cure Ringworm.—Mix one part sulfuric acid with sixteen to twenty parts water. Use a brush and feather to apply it to the affected areas twice a day. A few applications will usually do the trick. If the solution is too strong and causes pain, dilute it with more water, and if the irritation is too much, apply a bit of oil or another soothing remedy, but always steer clear of soap.
Or, wash the head with soft soap every morning, and apply the following lotion every night: One-half drachm of sub-carbonate of soda dissolved in one gill of vinegar.
Or, wash your hair with mild soap every morning, and use the following lotion every night: Half a drachm of baking soda dissolved in one gill of vinegar.
Healing Salve.—Sweet oil, three quarts; resin, three ounces; beeswax, three ounces. Melt together; then add powdered red lead, two pounds; heat all these together and when nearly cold add a piece of camphor as large as a nutmeg. Good for burns, etc.
Healing Salve.—Sweet oil, 3 quarts; resin, 3 ounces; beeswax, 3 ounces. Melt these together; then add 2 pounds of powdered red lead. Heat everything together, and when it’s almost cool, add a piece of camphor the size of a nutmeg. Great for burns, etc.
Salt Rheum.—1. Make a strong tea of elm root bark; drink the tea freely, and wash the affected part in the same. 2. Take one ounce of blue flag root, steep it in half a pint of gin; take a teaspoonful three times a day, morning, noon and night, and wash with the same. 3. Take one ounce of oil of tar, one drachm of oil of checker berry; mix. Take from five to twenty drops morning and night as the stomach will bear.
Salt Rheum.—1. Brew a strong tea using elm root bark; drink the tea generously and wash the affected area with it. 2. Take one ounce of blue flag root, soak it in half a pint of gin; take a teaspoon three times a day—morning, noon, and night—and wash with the same mixture. 3. Take one ounce of oil of tar and one drachm of oil of checkerberry; mix them together. Take five to twenty drops morning and night as your stomach can handle.
Bleeding of the Stomach.—Take a teaspoonful of camomile tea every ten minutes until the bleeding stops.
Bleeding of the Stomach.—Take a teaspoon of chamomile tea every ten minutes until the bleeding stops.
Sickness of Stomach.—Drink three or four times a day of the steep made from the bark of white poplar roots.
Sickness of Stomach.—Drink three or four times a day of the tea made from the bark of white poplar roots.
Sunburn and Tan.—1. Take two drachms of borax, one drachm of Roman alum, one drachm of camphor, half an ounce of sugar candy, and a pound of ox-gall. Mix, and stir well for ten minutes or so, and repeat this stirring three or four times a day for a fortnight, till it appears clear and transparent. Strain through blotting paper, and bottle up for use. 2. 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. 3. A preparation composed of equal parts of olive oil and lime water is also an excellent remedy for sunburn.
Sunburn and Tan.—1. Take 2 drachms of borax, 1 drachm of Roman alum, 1 drachm of camphor, half an ounce of sugar candy, and a pound of ox-gall. Mix everything together and stir well for about 10 minutes. Repeat this stirring three or four times a day for two weeks, until the mixture looks clear and transparent. Strain it through blotting paper and bottle it for use. 2. Milk of almonds made this way: Take half an ounce of blanched bitter almonds and half a pint of soft water; blend the almonds and water together to create an emulsion, then strain it through a muslin cloth, and it's ready. 3. A mixture of equal parts of olive oil and lime water is also a great remedy for sunburn.
To Produce Sweat.—Take of nitre, one-half drachm; snake's head (herb), saffron, camphor, snake-root, seneca, bark of sassafras root, each one ounce; ipecac, and opium, each one half ounce; put the above in three quarts of Holland gin, and take a tablespoonful in catnip tea every few minutes, till a sweat is produced.
To Produce Sweat.—Take half a drachm of saltpeter; one ounce each of snake's head (herb), saffron, camphor, snake-root, seneca, and sassafras root; half an ounce each of ipecac and opium; mix these in three quarts of Holland gin, and take a tablespoonful in catnip tea every few minutes until you start to sweat.
Teething.—Young children whilst cutting their first set of teeth often suffer severe constitutional disturbance. At first there is restlessness and peevishness, with slight fever, but not infrequently these are followed by convulsive fits, as they are commonly called, which depends on the brain becoming irritated; and sometimes under this condition the child is either cut off suddenly, or the foundation of serious mischief to the brain is laid. The remedy, or rather the safeguard, against these frightful consequences is trifling, safe, and almost certain, and consists merely in lancing the gum covering the tooth which is making its making its way through. When teething is about it may be known by the spittle constantly driveling from the mouth and wetting the frock. The child has its fingers in its month, and bites hard any substance it can get hold of. If the gums be carefully looked at, the part where the tooth is pressing up is swollen and redder than usual; and if the finger be pressed on it the child shrinks and cries, showing that the gum is tender. When these symptoms occur, the gum should be lanced, and sometimes the tooth comes through the next day, if near the surface; but if not so far advanced the cut heals and a scar forms, which is thought by some objectionable, as rendering the passage of the tooth more difficult. This, however, is untrue, for the scar will give way much more easily than the uncut gum. If the tooth does not come through after two or three days, the lancing may be repeated; and this is more especially needed if the child be very fractious, and seems in much pain. Lancing the gums is further advantageous, because it empties the inflamed part of its blood, and so relieves the pain and inflammation. The relief children experience in the course of two or three hours from the operation is often very remarkable, as they almost immediately become lively and cheerful.
Teething.—Young kids cutting their first teeth often go through a lot of trouble. Initially, they are restless and cranky, with a slight fever, but it's not uncommon for this to escalate into convulsions due to irritation in the brain. In some cases, this might lead to serious issues or even a sudden loss of the child. The solution, or rather the way to prevent these serious outcomes, is simple, safe, and quite effective—just lancing the gum that's covering the emerging tooth. When teething occurs, you can tell by the constant drooling that soaks their clothes. Kids will shove their fingers in their mouths and bite down on anything they can find. If you look closely at their gums, the area where the tooth is pushing through will be swollen and redder than usual; pressing on it will make the child flinch and cry, indicating that the gum is tender. When these signs appear, the gum should be lanced, and sometimes the tooth can break through the next day if it's close to the surface; if not, the cut heals and may leave a scar, which some people think makes it harder for the tooth to come through. However, this isn't true—the scar actually gives way much more easily than uncut gum. If the tooth doesn't come through after two or three days, you can lance it again, especially if the child is very irritable and seems to be in a lot of pain. Lancing the gums also helps because it reduces the blood in the inflamed area, relieving pain and swelling. The relief children typically feel within a few hours after the procedure can be quite impressive, as they often become active and happy almost immediately.
Wash for Teeth and Gums.—The teeth should be washed night and morning, a moderately small and soft brush being used; after the morning ablution, pour on a second tooth-brush, slightly dampened, a little of the following lotion: Carbolic acid, 20 drops; spirits of wine, 2 drachms; distilled water, 6 ounces. After using this lotion a short time the gums become firmer and less tender, and impurity of the breath (which is most commonly caused by bad teeth), will be removed. It is a great mistake to use hard tooth-brushes, or to brush the teeth until the gums bleed.
Wash for Teeth and Gums.—You should brush your teeth in the morning and at night using a moderately small and soft toothbrush. After your morning wash, apply a little of the following lotion to a second, slightly damp toothbrush: 20 drops of carbolic acid, 2 drachms of spirits of wine, and 6 ounces of distilled water. After using this lotion for a short time, your gums will become firmer and less sensitive, and bad breath (which is usually caused by unhealthy teeth) will be eliminated. It's a serious mistake to use hard toothbrushes or to brush your teeth until your gums bleed.
Tetter.—After a slight feverish attack, lasting two or three days, clusters of small, transparent pimples, filled sometimes with a colorless, sometimes with a brownish lymph, appear on the cheeks or forehead, or on the extremities, and at times on the body. The pimples are about the size of a pea, and break after a few days, when a brown or yellow crust is formed over them, which falls off about the tenth day, leaving the skin red and irritable. The eruption is attended with heat; itching, tingling, fever, and restlessness, especially at night. Ringworm is a curious form of tetter, in which the inflamed patches assume the form of a ring.
Tetter.—After a mild fever that lasts two to three days, clusters of small, clear bumps appear, sometimes filled with a colorless fluid and sometimes with a brownish fluid. These can show up on the cheeks, forehead, extremities, and sometimes on the body. The bumps are roughly the size of a pea and break open after a few days, forming a brown or yellow crust that falls off around the tenth day, leaving the skin red and sensitive. The rash comes with heat, itching, tingling, fever, and restlessness, particularly at night. Ringworm is an interesting type of tetter, where the inflamed patches take on a ring shape.
TREATMENT—Should consist of light diet, and gentle laxatives. If the patient be advanced in life, and feeble, a tonic will be desirable. For a wash, white vitriol, 1 drachm; rose-water, 3 ounces, mixed; or an ointment made of alder-flower ointment, 1 ounce; oxide of zinc, 1 drachm.
TREATMENT—Should include a light diet and mild laxatives. If the patient is older and weak, a tonic will be beneficial. For a wash, mix 1 drachm of white vitriol with 3 ounces of rose-water; or use an ointment made of 1 ounce of alder-flower ointment and 1 drachm of zinc oxide.
To Remove Tan.—Tan may be removed from the face by mixing magnesia in soft water to the consistency of paste, which should then be spread on the face and allowed to remain a minute or two. Then wash off with Castile soap suds, and rinse with soft water.
To Remove Tan.—You can get rid of tan on your face by mixing magnesia with soft water until it forms a paste. Spread this paste on your face and leave it on for a minute or two. Then wash it off with suds from Castile soap and rinse with soft water.
Care of the Teeth.—The mouth has a temperature of 98 degrees, warmer than is ever experienced in the shade in the latitude of New England. It is well known that if beef, for example, be exposed in the shade during the warmest of our summer days, it will very soon decompose. If we eat beef for dinner, the particles invariably find their way into the spaces between the teeth. Now, if these particles of beef are not removed, they will frequently remain till they are softened by decomposition. In most mouths this process of decomposition is in constant progress. Ought we to be surprised that the gums and teeth against which these decomposing or putrefying masses lie should become subjects of disease?
Care of the Teeth.—The mouth has a temperature of 98 degrees, warmer than what we ever experience in the shade in New England. It's well known that if beef, for instance, is left out in the shade during the hottest parts of our summer days, it quickly starts to spoil. When we have beef for dinner, the bits inevitably get stuck between our teeth. If we don't remove these bits, they often stay there until they start to decompose. In most mouths, this decomposition process is happening all the time. Should we be surprised that the gums and teeth that come into contact with these decaying bits become diseased?
How shall our teeth be preserved? The answer is very simple—keep them very clean. How shall they be kept clean? Answer—By a toothpick, rinsing with water, and the daily use of a brush.
How can we keep our teeth healthy? The answer is straightforward—keep them clean. How do we keep them clean? By using a toothpick, rinsing with water, and brushing daily.
The toothpick should be a quill, not because the metalic picks injure the enamel, but because the quill pick is so flexible it fits into all the irregularities between the teeth. Always after using the toothpick the mouth should be thoroughly rinsed. If warm water be not at hand, cold may be used, although warm is much better. Closing the lips, with a motion familiar to all, everything may be thoroughly rinsed from the mouth.
The toothpick should be like a quill, not because the metal picks damage the enamel, but because the quill pick is so flexible that it fits into all the gaps between the teeth. Always rinse your mouth thoroughly after using the toothpick. If warm water isn't available, you can use cold, although warm is much better. By closing your lips, in a motion everyone knows, you can rinse everything out of your mouth completely.
Every morning (on rising), and every evening (on going to bed), the tooth-brush should be used, and the teeth, both outside and inside, thoroughly brushed.
Every morning when you wake up and every evening before you go to bed, you should use a toothbrush to thoroughly brush both the outside and inside of your teeth.
Much has been said pro and con., upon the use of soap with the tooth-brush. My own experience and the [pg 92] of members of my family is highly favorable to the regular morning and evening use of soap. Castile or other good soap will answer this purpose. (Whatever is good for the hands and face is good for the teeth.) The slightly unpleasant taste which soap has when we begin to use it will soon be unnoticed.
A lot has been said both for and against using soap with a toothbrush. My own experience, along with that of my family members, strongly supports the regular morning and evening use of soap. Castile or any other quality soap works well for this purpose. (Whatever is good for your hands and face is good for your teeth.) The slightly unpleasant taste of soap when you first start using it will soon go unnoticed.
Tooth Powders.—Many persons, while laudably attentive to the preservation of their teeth, do them harm by too much officiousness. They daily apply to them some dentifrice powder, which they rub so hard as not only to injure the enamel by excessive friction, but to hurt the gums even more than by the abuse of the toothpick. The quality of some of the dentifrice powders advertised in newspapers is extremely suspicious, and there is reason to think that they are not altogether free from a corrosive ingredient. One of the safest and best compositions for the purpose is a mixture of two parts of prepared chalk, one of Peruvian bark, and one of hard soap, all finely powdered, which is calculated not only to clean the teeth without hurting them, but to preserve the firmness of the gums.
Tooth Powders.—Many people, while rightly focused on keeping their teeth healthy, actually harm them by being too enthusiastic. They use some kind of tooth powder every day, rubbing it on so hard that they not only damage the enamel from excessive friction but also hurt their gums even more than from overusing a toothpick. The quality of some of the tooth powders advertised in newspapers is very questionable, and there’s reason to believe that they might contain a harmful ingredient. One of the safest and most effective mixtures for this purpose is a blend of two parts prepared chalk, one part Peruvian bark, and one part hard soap, all finely ground, which can clean the teeth without causing damage and help maintain the firmness of the gums.
Besides the advantage of sound teeth for their use in mastication, a proper attention to their treatment conduces not a little to the sweetness of the breath. This is, indeed, often affected by other causes existing in the lungs, the stomach, and sometimes even in the bowels, but a rotten state of the teeth, both from the putrid smell emitted by carious bones and the impurities lodged in their cavities, never fails of aggravating an unpleasant breath wherever there is a tendency of that kind.
Besides the benefit of having healthy teeth for chewing, taking good care of them really helps keep your breath fresh. Of course, breath can also be influenced by issues in the lungs, stomach, and even the intestines, but decayed teeth—due to the foul smell from rotting teeth and the buildup in their cavities—definitely makes bad breath worse if there's a tendency for that.
Remedies for Toothache.—1. One drachm of alum reduced to an impalpable powder, three drachms of nitrous spirits of ether—mix, and apply them to the tooth on cotton. 2. Mix a little salt and alum, equal portions, grind it fine, wet a little lock of cotton, fill it with the powder and put it in your tooth. One or two applications seldom fail to cure. 3. To one drachm of collodion add two drachms of Calvert's carbolic acid. A gelatinous mass is precipitated, a small portion of which, inserted in the cavity of an aching tooth, invariably gives immediate relief. 4. Saturate a small bit of clean cotton wool with a strong solution of ammonia, and apply it immediately to the affected tooth. The pleasing contrast immediately produced in some cases causes fits of laughter, although a moment previous extreme suffering and anguish prevailed. 5. Sometimes a sound tooth aches from sympathy of the nerves of the face with other nerves. But when toothache proceeds from a decayed tooth either have it taken out, or put hot fomentations upon the face, and hot drinks into the mouth, such as tincture of cayenne.
Remedies for Toothache.—1. Take one part alum ground into a fine powder, and mix it with three parts nitrous ether spirit—then apply it to the tooth using cotton. 2. Mix equal parts of salt and alum, grind it finely, moisten a small piece of cotton, fill it with the powder, and place it in the affected tooth. One or two applications usually cure it. 3. To one part collodion, add two parts of Calvert's carbolic acid. This creates a gelatinous mass; placing a small amount into the cavity of an aching tooth typically provides immediate relief. 4. Soak a small piece of clean cotton wool in a strong ammonia solution and apply it right to the painful tooth. The sudden change can sometimes provoke laughter, even after intense suffering just moments before. 5. Occasionally, a healthy tooth can ache in sympathy with the facial nerves associated with other nerves. If the pain comes from a decayed tooth, either get it extracted or apply hot compresses to the face and sip hot drinks, like cayenne tincture.
To Cure Warts.—Warts are formed by the small arteries, veins, and nerves united together, taking on a disposition to grow by extending themselves upward, carrying the scarf-skin along with them, which, thickening, forms a wart. Corns are a similar growth, brought about by the friction of tight boots and shoes. 1. Take a piece of diachylon plaster, cut a hole in the centre the size of the wart, and stick it on, the wart protruding through. Then touch it daily with aquafortis, or nitrate of silver. They may be removed by tying a string tightly around them. 2. Take a blacksmith's punch, heat it red hot and burn the warts with the end of it. When the burn gets well the warts will be gone forever. 3. Scrape down enough dry cobwebs to make a ball large enough to, or a little more than, cover the wart and not touch the flesh around the same; lay it on top of the wart, ignite it and let it be until it is all burnt up. The wart will turn white, and in a few days come out. 4. Pass a pin through the wart; apply one end of the pin to the flame of a lamp; hold it there until the wart fries under the action of the heat. A wart so treated will leave. 5. Dissolve as much common washing soda as the water will take up; wash the warts with this for a minute or two, and let them dry without wiping. Keep the water in a bottle and repeat the washing often, and it will take away the largest warts. 6. They may be cured surely by paring them down until the blood comes slightly and then rubbing them with lunar caustic. It is needless to say this hurts a little, but it is a sure cure. The hydrochlorate of lime applied in the same way will cure after several applications and some patience; so will strong good vinegar, and so it is said will milk weed. The cures founded upon superstitious practices, such as muttering some phrases over the excrescence, stealing a piece of beef, rubbing the wart therewith and then burying it under the leaves to await its decay, etc., etc., are all the remnants of a past state of ignorance and are of no use whatever. Warts are generally only temporary and disappear as their possessors grow up.
To Cure Warts.—Warts form when small arteries, veins, and nerves group together, causing them to grow by extending upward and pulling the outer skin along with them, which thickens and becomes a wart. Corns are a similar issue, caused by the friction of tight shoes. 1. Take a piece of diachylon plaster, cut a hole in the center the size of the wart, and stick it on with the wart sticking through. Then touch it daily with aquafortis or nitrate of silver. You can also remove them by tightly tying a string around them. 2. Take a blacksmith's punch, heat it until it's red hot, and burn the warts with the end. Once it heals, the warts will be gone for good. 3. Scrape enough dry cobwebs to make a ball that is slightly larger than the wart and won't touch the surrounding skin; place it on top of the wart, ignite it, and let it burn completely. The wart will turn white and should come off in a few days. 4. Pass a pin through the wart; hold one end of the pin in the flame of a lamp until the wart fries from the heat. A wart treated this way will disappear. 5. Dissolve as much common washing soda as possible in water; wash the warts with it for a minute or two, then let them dry without wiping. Store the water in a bottle and repeat the wash frequently; this can remove even large warts. 6. You can effectively treat them by trimming them down until they bleed a little and then rubbing with lunar caustic. This can hurt a bit, but it’s a reliable cure. Applying hydrochlorate of lime in the same way will also help after several applications and some patience; strong vinegar is said to work too, as well as milkweed. Cures based on superstitions, like muttering phrases over the wart, stealing a piece of beef, rubbing the wart with it, and then burying it to rot, are just remnants of past ignorance and are completely useless. Generally, warts are temporary and disappear as people grow up.
How to Cure White Swelling.—Draw a blister on the inside of the leg below the knee; keep it running with ointment made of hen manure, by simmering it in hog's lard with onions; rub the knee with the following kind of ointment: Bits of peppermint, oil of sassafras, checkerberry, juniper, one drachm each; simmer in one-half pint neatsfoot oil, and rub on the knee three times a day.
How to Cure White Swelling.—Create a blister on the inside of the leg just below the knee; keep it moist with an ointment made from hen manure by simmering it in hog lard with onions. Massage the knee with this ointment: mix bits of peppermint, sassafras oil, checkerberry, and juniper, each one drachm; simmer in half a pint of neatsfoot oil, and apply it to the knee three times a day.
How to Cure Wounds.—Catnip steeped, mixed with fresh butter and sugar.
How to Cure Wounds.—Catnip brewed, combined with fresh butter and sugar.
How to Cure Whooping-Cough.—Take a quart of spring water, put in it a large handful of chin-cups that grow upon moss, a large handful of unset hyssop; boil it to a pint, strain it off, and sweeten it with sugar-candy. Let the child, as often as it coughs, take two spoonfuls at a time.
How to Cure Whooping-Cough.—Take a quart of spring water, add a large handful of chin-cups that grow on moss, along with a large handful of hyssop. Boil it down to a pint, strain it, and sweeten it with sugar-candy. Let the child take two spoonfuls every time they cough.
How to Cure Worms in Children.—1. Take one ounce of powdered snake-head (herb), and one drachm each of aloes and prickly ash bark; powder these, and to one-half teaspoonful of this powder add a teaspoonful of boiling water and a teaspoonful of molasses. Take this as a dose, night or morning, more or less, as the symptoms may require. 2. Take tobacco leaves, pound them up with honey, and lay them on the belly of the child or grown person, at the same time administering a dose of some good physic. 3. Take garden parsley, make it into a tea and let the patient drink freely of it. 4. Take the scales that will fall around the blacksmith's anvil, powder them fine, and put them in sweetened rum. Shake when you take them, and give a teaspoonful three times a day.
How to Cure Worms in Children.—1. Take one ounce of powdered snake-head herb, and one drachm each of aloes and prickly ash bark; crush these into a powder, and to half a teaspoon of this powder add a teaspoon of boiling water and a teaspoon of molasses. Administer this as a dose, either at night or in the morning, depending on the symptoms. 2. Take tobacco leaves, mash them up with honey, and place them on the belly of the child or adult, while also giving a dose of a suitable laxative. 3. Take garden parsley, brew it into a tea, and allow the patient to drink it freely. 4. Collect the scales that accumulate around a blacksmith's anvil, grind them finely, and mix them with sweetened rum. Shake before using and give a teaspoonful three times a day.
Scalding of the Urine.—Equal parts of the oil of red cedar, and the oil of spearmint.
Scalding of the Urine.—Equal parts of red cedar oil and spearmint oil.
Urinary Obstructions.—Steep pumpkin seeds in gin, and drink about three glasses a day; or, administer half a drachm uva ursi every morning, and a dose of spearmint.
Urinary Obstructions.—Soak pumpkin seeds in gin and drink about three glasses a day; or, take half a drachm of uva ursi every morning along with a dose of spearmint.
Free Passage Of Urine.—The leaves of the currant bush made into a tea, and taken as a common drink.
Free Passage Of Urine.—The leaves of the currant bush can be made into tea and consumed as a regular drink.
Venereal Complaints.—Equal parts of the oil of red cedar, combined with sarsaparilla, yellow dock and burdock made into a syrup; add to a pint of this syrup an ounce of gum guiaicum. Dose, from a tablespoonful to a wine-glass, as best you can bear.
Venereal Complaints.—Mix equal parts of red cedar oil with sarsaparilla, yellow dock, and burdock to create a syrup; then add an ounce of gum guaiacum to a pint of this syrup. Take a dose ranging from a tablespoonful to a wine glass, depending on your tolerance.
How to Cure Sore Throat.—"One who has tried it" communicates the following sensible item about curing sore throat: Let each one of your half million readers buy at any drug store one ounce of camphorated oil and five cents' worth of chloride of potash. Whenever any soreness appears in the throat, put the potash in half a tumbler of water, and with it gargle the throat thoroughly; then rub the neck thoroughly with the camphorated oil at night before going to bed, and also pin around the throat a small strip of woolen flannel. This is a simple, cheap and sure remedy.
How to Cure Sore Throat.—"One who has tried it" shares this practical tip for curing a sore throat: Every one of your half million readers should buy one ounce of camphorated oil and five cents' worth of potassium chloride from any drug store. Whenever you feel soreness in your throat, mix the potassium chloride in half a glass of water and gargle with it thoroughly; then, at night before bed, rub your neck with the camphorated oil and wrap a small strip of woolen flannel around your throat. This is a simple, inexpensive, and effective remedy.

LANGUAGE OF FLOWERS
Acacia—Concealed love.
Adonis Vernalis—Sorrowful remembrances.
Almond—Hope.
Aloe—Religious superstition.
Alyssum, Sweet—Worth beyond beauty.
Ambrosia—Love returned.
Apple Blossom—Preference.
Arbor Vitæ—Unchanging friendship.
Acacia—Hidden love.
Adonis Vernalis—Sad memories.
Almond—Hope.
Aloe—Religious belief.
Sweet Alyssum—Value beyond beauty.
Ambrosia—Love reciprocated.
Apple Blossom—Favor.
Arbor Vitæ—Loyal friendship.
Bachelor's button—Hope in love.
Balsam—Impatience.
Begonia—Deformity.
Bellflower—Gratitude.
Belvidere, Wild (Licorice)—I declare against you.
Blue Bell—I will be constant.
Box—Stoical indifference.
Briers—Envy.
Burdock—Touch me not.
Bachelor's button—Hope in love.
Balsam—Impatience.
Begonia—Deformity.
Bellflower—Gratitude.
Wild Licorice—I’m against you.
Blue Bell—I will be loyal.
Box—Emotional detachment.
Briers—Envy.
Burdock—Leave me alone.
Cactus—Thou leavest not.
Camellia—Pity.
Candytuft—Indifference.
Canterbury Bell—Gratitude.
Cape Jessamine—Ecstasy; transport.
Calla Lily—Feminine beauty.
Carnation (Yellow)—Disdain.
Cedar—I live for thee.
China Aster—I will see about it.
Chrysanthemum Rose—I love.
Cowslip—Pensiveness.
Cypress—Mourning.
Crocus—Cheerfulness.
Cypress and Marigold—Despair.
Cactus—You don’t leave.
Camellia—Too bad.
Candytuft—Apathy.
Canterbury Bell—Thankfulness.
Cape Jessamine—Joy; delight.
Calla Lily—Graceful beauty.
Carnation (Yellow)—Contempt.
Cedar—I live for you.
China Aster—I’ll take care of it.
Chrysanthemum Rose—I love you.
Cowslip—Thoughtfulness.
Cypress—Grief.
Crocus—Happiness.
Cypress and Marigold—Hopelessness.
Daffodil—Chivalry.
Dahlia—Forever thine.
Daisy (Garden)—I partake your sentiment.
Daisy (Wild)—I will think of it.
Dandelion—Coquetry.
Dead Leaves—Sadness.
Dock—Patience.
Dodder—Meanness.
Dogwood—Am I indifferent to you?
Daffodil—Chivalry.
Dahlia—Forever yours.
Daisy (Garden)—I share your feelings.
Daisy (Wild)—I’ll consider it.
Dandelion—Playfulness.
Dead Leaves—Sorrow.
Dock—Patience.
Dodder—Cruelty.
Dogwood—Do I not care about you?
Ebony—Hypocrisy.
Eglantine—I wound to heal.
Elder—Compassion.
Endive—Frugality.
Evening Primrose—Inconstancy.
Evergreen—Poverty.
Everlasting—Perpetual remembrance.
Ebony—Hypocrisy.
Eglantine—I hurt to heal.
Elder—Compassion.
Endive—Thriftiness.
Evening Primrose—Unreliability.
Evergreen—Poverty.
Everlasting—Endless remembrance.
Fennel—Strength.
Filbert—Reconciliation.
Fir-tree—Elevation.
Flux—I feel your kindness.
Forget-me-not—True love; remembrance.
Fox-glove—Insincerity.
Furze—Anger.
Fuchsia—Taste.
Fennel—Strength.
Filbert—Reconciliation.
Fir-tree—Elevation.
Flux—I appreciate your kindness.
Forget-me-not—True love; remembrance.
Fox-glove—Insincerity.
Furze—Anger.
Fuchsia—Taste.
Gentian—Intrinsic worth.
Geranium, Ivy—Your hand for the next dance.
Geranium, Nutmeg—I expect a meeting.
Geranium, Oak—Lady, deign to smile.
Geranium, Rose—Preference.
Geranium, Silver leaf—Recall.
Gilliflower—Lasting beauty.
Gladiolus—Ready; armed.
Golden Rod—Encouragement.
Gorse—Endearing affection.
Gass—Utility.
Gentian—True value.
Geranium, Ivy—Would you like to dance next?
Geranium, Nutmeg—I look forward to our meeting.
Geranium, Oak—Please, smile for me.
Geranium, Rose—Choice.
Geranium, Silver leaf—Remember.
Gilliflower—Timeless beauty.
Gladiolus—Prepared; strong.
Golden Rod—Support.
Gorse—Sweet affection.
Gass—Practicality.
Harebell—Grief.
Hawthorn—Hope.
Hazel—Recollection.
Hartsease—Think of me.
Heliotrope—Devotion.
Henbane—Blemish.
Holly—Foresight.
Hollyhock—Fruitfulness.
Hollyhock, White—Female ambition.
Honeysuckle—Bond of Love.
Honeysuckle, Coral—The color of my fate.
Hyacinth—Jealousy.
Hyacinth, Blue—Constancy.
Hyacinth, Purple—Sorrow.
Hydrangea—Heartlessness.
Harebell—Grief.
Hawthorn—Hope.
Hazel—Memory.
Hartsease—Think of me.
Heliotrope—Devotion.
Henbane—Flaw.
Holly—Insight.
Hollyhock—Productivity.
Hollyhock, White—Female ambition.
Honeysuckle—Bond of Love.
Honeysuckle, Coral—The color of my destiny.
Hyacinth—Jealousy.
Hyacinth, Blue—Loyalty.
Hyacinth, Purple—Sadness.
Hydrangea—Heartlessness.
Ice plant—Your looks freeze me.
Iris—Message.
Ivy—Friendship; matrimony.
Ice plant—Your looks freeze me.
Iris—Message.
Ivy—Friendship; marriage.
Jessamine, Cape—Transient joy;
ecstasy.
Jessamine, White—Amiability.
Jessamine, Yellow—Grace; elegance.
Jonquil—I desire a return of affection.
Juniper—Asylum; shelter.
Justitia—Perfection of loveliness.
Jessamine, Cape—Brief happiness; ecstasy.
Jessamine, White—Friendliness.
Jessamine, Yellow—Beauty; elegance.
Jonquil—I long for love to come back to me.
Juniper—Safe haven; protection.
Justitia—Ultimate beauty.
Kalmia (Mountain Laurel)—Treachery.
Kannedia—Mental beauty.
Kalmia (Mountain Laurel)—Betrayal.
Kannedia—Mindfulness.
Laburnum—Pensive beauty.
Lady's Slipper—Capricious beauty.
Larch—Boldness.
Larkspur—Fickleness.
Laurel—Glory.
Lavender—Distrust.
Lettuce—Cold-hearted.
Lilac—First emotion of love.
Lily—Purity; modesty.
Lily of the Valley—Return of happiness.
Lily, Day—Coquetry,
Lily, Water—Eloquence.
Lily, Yellow—Falsehood.
Locust—Affection beyond the grave.
Love in a Mist—You puzzle me.
Love Lies Bleeding—Hopeless, not heartless.
Lupine—Imagination.
Laburnum—Thoughtful beauty.
Lady's Slipper—Unpredictable beauty.
Larch—Confidence.
Larkspur—Inconstancy.
Laurel—Fame.
Lavender—Suspicion.
Lettuce—Unfeeling.
Lilac—The first feeling of love.
Lily—Purity; humility.
Lily of the Valley—Happiness returned.
Day Lily—Flirtation,
Water Lily—Articulate.
Yellow Lily—Deception.
Locust—Love that transcends death.
Love in a Mist—You confuse me.
Love Lies Bleeding—Despairing, yet not unloving.
Lupine—Creativity.
Mallow—Sweetness; mildness.
Maple—Reserve.
Marigold—Cruelty.
Marjoram—Blushes.
Marvel of Peru (Four O'clocks)—Timidity.
Mint—Virtue.
Mignonette—Your qualities surpass your charms.
Mistletoe—I surmount all difficulties.
Mock Orange (Syringa)—Counterfeit.
Morning Glory—Coquetry.
Maiden's Hair—Discretion.
Magnolia, Grandiflora—Peerless and proud.
Magnolia, Swamp—Perseverance.
Moss—Maternal love.
Motherwort—Secret love.
Mourning Bride—Unfortunate attachment.
Mulberry, Black—I will not survive you.
Mulberry, White—Wisdom.
Mushroom—Suspicion.
Musk-plant—Weakness.
Myrtle—Love faithful in absence.
Mallow—Sweetness; mildness.
Maple—Reserve.
Marigold—Cruelty.
Marjoram—Blushes.
Marvel of Peru (Four O'clocks)—Timidity.
Mint—Virtue.
Mignonette—Your qualities surpass your charms.
Mistletoe—I overcome all difficulties.
Mock Orange (Syringa)—Pretend.
Morning Glory—Flirtation.
Maiden's Hair—Discretion.
Magnolia, Grandiflora—Unique and proud.
Magnolia, Swamp—Determination.
Moss—Maternal love.
Motherwort—Secret love.
Mourning Bride—Unfortunate attachment.
Mulberry, Black—I cannot outlive you.
Mulberry, White—Wisdom.
Mushroom—Suspicion.
Musk-plant—Weakness.
Myrtle—Loyal love in absence.
Narcissus—Egotism.
Nasturtium—Patriotism.
Nettle—Cruelty; slander.
Night Blooming Cereus—Transient beauty.
Nightshade—Bitter truth.
Narcissus—Self-obsession.
Nasturtium—Love for one's country.
Nettle—Harshness; gossip.
Night Blooming Cereus—Short-lived beauty.
Nightshade—Harsh reality.
Oak—Hospitality.
Oats—Music.
Oleander—Beware.
Olive-branch—Peace.
Orange-flower—Chastity.
Orchis—Beauty.
Osier—Frankness.
Osmunda—Dreams.
Oak—Hospitality.
Oats—Music.
Oleander—Beware.
Olive branch—Peace.
Orange flower—Chastity.
Orchis—Beauty.
Osier—Frankness.
Osmunda—Dreams.
Pansy—Think of me.
Parsley—Entertainment; feasting.
Passion-flower—Religious fervor; susceptibility.
Pea, Sweet—Departure.
Peach Blossom—This heart is thine.
Peony—Anger.
Pennyroyal—Flee away.
Periwinkle—Sweet remembrances.
Petunia—Less proud than they deem thee.
Phlox—Our souls are united.
Pimpernel—Change.
Pink—Pure affection.
Pink, Double Red—Pure, ardent love.
Pink, Indian—Aversion.
Pink, Variegated—Refusal.
Pink, White—You are fair.
Pomegranite—Fully.
Poppy—Consolation.
Primrose—Inconstancy.
Pansy—Think of me.
Parsley—Entertainment; feasting.
Passion-flower—Religious zeal; vulnerability.
Pea, Sweet—Goodbye.
Peach Blossom—My heart is yours.
Peony—Anger.
Pennyroyal—Run away.
Periwinkle—Sweet memories.
Petunia—Less proud than you think.
Phlox—Our souls are connected.
Pimpernel—Change.
Pink—Pure love.
Pink, Double Red—Pure, intense love.
Pink, Indian—Dislike.
Pink, Variegated—Rejection.
Pink, White—You are beautiful.
Pomegranate—Fully.
Poppy—Comfort.
Primrose—Unreliability.
Rhododendron—Agitation.
Rose, Austrian—Thou art all that's lovely.
Rose, Bridal—Happy love.
Rose, Cabbage—Ambassador of love.
Rose, China—Grace.
Rose, Damask—Freshness.
Rose, Jacqueminot—Mellow love.
Rose, Maiden's Blush—If you do love me, you will
find me out.
Rose, Moss—Superior merit.
Rose, Moss Rosebud—Confession of love.
Rose, Sweet-briar—Sympathy.
Rose, Tea—Always lovely.
Rose, White—I am worthy of you.
Rose, York and Lancaster—War.
Rose, Wild—Simplicity.
Rue—Disdain.
Rhododendron—Agitation.
Rose, Austrian—You are everything that's beautiful.
Rose, Bridal—Joyful love.
Rose, Cabbage—Representative of love.
Rose, China—Elegance.
Rose, Damask—Newness.
Rose, Jacqueminot—Warm love.
Rose, Maiden's Blush—If you truly love me, you'll discover my feelings.
Rose, Moss—Outstanding worth.
Rose, Moss Rosebud—Love confession.
Rose, Sweet-briar—Compassion.
Rose, Tea—Always beautiful.
Rose, White—I deserve you.
Rose, York and Lancaster—Conflict.
Rose, Wild—Innocence.
Rue—Contempt.
Saffron—Excess is dangerous.
Sardonia—Irony.
Sensitive Plant—Timidity.
Snap-Dragon—Presumption.
Snowball—Thoughts of Heaven.
Snowdrop—Consolation.
Sorrel—Wit ill (poorly) timed.
Spearmint—Warm feelings.
Star of Bethlehem—Reconciliation.
Strawberry—Perfect excellence.
Sumac—Splendor.
Sunflower, Dwarf—Your devout admirer.
Sunflower, Tall—Pride.
Sweet William—Finesse.
Syringa—Memory.
Saffron—Too much is risky.
Sardonia—Ironic.
Sensitive Plant—Shyness.
Snap-Dragon—Overconfidence.
Snowball—Heavenly thoughts.
Snowdrop—Comfort.
Sorrel—Poorly timed wit.
Spearmint—Warm emotions.
Star of Bethlehem—Making amends.
Strawberry—Perfect quality.
Sumac—Brilliance.
Sunflower, Dwarf—Your devoted admirer.
Sunflower, Tall—Arrogance.
Sweet William—Subtlety.
Syringa—Remembrance.
Tansy—I declare against you.
Teazel—Misanthropy.
Thistle—Austerity.
Thorn Apple—Deceitful charms.
Touch-me-not—Impatience.
Trumpet-flower—Separation.
Tuberose—Dangerous pleasures.
Tulip—Declaration of love.
Tulip, Variegated—Beautiful eyes.
Tulip, Yellow—Hopeless love.
Tansy—I oppose you.
Teazel—Cynicism.
Thistle—Seriousness.
Thorn Apple—Deceptive allure.
Touch-me-not—Restlessness.
Trumpet-flower—Distance.
Tuberose—Risky pleasures.
Tulip—Love confession.
Tulip, Variegated—Gorgeous eyes.
Tulip, Yellow—Unrequited love.
Venus' Flytrap—Have I caught you at
last.
Venus' Looking-glass—Flattery.
Verbena—Sensibility.
Violet, Blue—Love.
Violet, White—Modesty.
Venus' Flytrap—Have I finally caught you?
Venus' Looking-glass—Flattery.
Verbena—Sensitivity.
Violet, Blue—Love.
Violet, White—Modesty.
Wallflower—Fidelity.
Weeping Willow—Forsaken.
Woodbine—Fraternal love.
Wallflower—Loyalty.
Weeping Willow—Abandoned.
Woodbine—Brotherly love.
Yew—Sorrow.
Yew—Grief.
Zennæ—Absent friends.
Zennæ—Missing friends.

MASTERPIECES OF ELOQUENCE
The following masterpieces of elegiac eloquence are unsurpassed in the repertory of the English classics, for lofty and noble sentiment, exquisite pathos, vivid imagery, tenderness of feeling, glowing power of description, brilliant command of language, and that immortal and seldom attained faculty of painting in the soul of the listener or reader a realistic picture whose sublimity of conception impresses the understanding with awe and admiration, and impels the mind to rise involuntarily for the time to an elevation out of and above the inconsequent contemplation of the common and sordid things of life.
The following masterpieces of elegiac expression are unmatched in the English classics for their elevated and noble sentiments, deep emotional resonance, vivid imagery, heartfelt tenderness, powerful descriptions, and masterful use of language. They possess the rare ability to create a striking image in the minds of listeners or readers, inspiring awe and admiration while encouraging them to rise above the trivial concerns of everyday life.
AT HIS BROTHER'S GRAVE.
The following grand oration was delivered by Hon. Robert G. Ingersoll on the occasion of the funeral of his brother, Hon. Eben C. Ingersoll, in Washington, June 2:
The following powerful speech was given by Hon. Robert G. Ingersoll at the funeral of his brother, Hon. Eben C. Ingersoll, in Washington on June 2:
"My friends, I am going to do that which the dead oft promised he would do for me. The loved and loving brother, husband, father, friend, died where manhood's morning almost touches noon, and while the shadows were still falling towards the west. He had not passed on life's highway the stone that marks the highest point, but being weary for a moment he lay down by the wayside, and using his burden for a pillow fell into that dreamless sleep that kisses down the eyelids. Still, while yet in love with life and raptured with the world, he passed to silence and pathetic dust. Yet, after all, it may be best, just in the happiest, sunniest hour of all the voyage, while eager winds are kissing every sail, to dash against the unseen rock and in an instant to hear the billows roar, 'A sunken ship;' for whether in mid-sea or among the breakers of the farther shore, a wreck must mark at last the end of each and all, and every life, no matter if its every hour is rich with love, and every moment jeweled with a joy, will at its close become a tragedy as sad and deep and dark as can be woven of the warp and woof of mystery and death. This brave and tender man in every storm of life was oak and rock, but in the sunshine he was vine and flower. He was the friend of all heroic souls. He climbed the heights and left all superstitions far below, while on his forehead fell the golden dawning of a grander day. He loved the beautiful, and was with color, form and music touched to tears. He sided with the weak, and with a willing hand gave alms. With loyal heart, and with the purest hand he faithfully discharged all public trusts. He was a worshiper of liberty and a friend of the oppressed. A thousand times I have heard him quote the words, 'For Justice all place temple, and all seasons summer.' He believed that happiness was the only good, reason the only torch, justice the only worshiper, humanity the only religion, and love the priest. He added to the sum of human joy, and were everyone for whom he did some loving service to bring a blossom to his grave, he would sleep to-night beneath a wilderness of flowers. Life is a narrow vale between the cold and barren peaks of two eternities. We strive in vain to look beyond the heights. We cry aloud, and the only answer is the echo of our wailing cry. From the voiceless lips of the unreplying dead there comes no word, but the light of death. Hope sees a star, and listening love can hear the rustic of a wing, lie who sleeps here when dying, mistaking the approach of death for the return of health, whispered with his latest breath, 'I am better now.' Let us believe, in spite of doubts and dogmas, and tears and fears, that these dear words are true of all the countless dead. And now, to you who have been chosen from among the many men he loved to do the last sad office for the dead, we give his sacred dust. Speech cannot contain our love. There was, there is, no gentler, stronger, manlier man."
"My friends, I’m going to do what the dead often promised they would do for me. The beloved brother, husband, father, and friend died when he was just entering the prime of his life, as the shadows were still stretching towards the west. He had not yet reached the highest point on life’s journey, but feeling tired for a moment, he rested by the roadside, using his burdens as a pillow, and drifted into that dreamless sleep that gently closes the eyes. Still in love with life and captivated by the world, he passed into silence and into the dust that comes from it. But perhaps it’s best, right in the happiest, sunniest moment of all the journey, when eager winds are filling every sail, to crash against the unseen rock and instantly hear the waves roar, 'A sunken ship;' because whether in the open sea or among the waves on the distant shore, a wreck must eventually mark the end of every single life, no matter if each hour is filled with love and every moment sparkles with joy, it will ultimately end in a tragedy as profound and dark as can be woven from the threads of mystery and death. This brave and kind man stood firm like oak and rock in the storms of life, but in the sunshine, he was like vine and flower. He was a friend to all heroic souls. He climbed to great heights and left all superstitions behind, as the golden light of a greater day shone on his forehead. He loved the beautiful and was moved to tears by color, form, and music. He stood up for the weak and offered help with a generous hand. With a loyal heart and the purest intentions, he fulfilled all public duties. He was a champion of freedom and a friend to the oppressed. I have heard him quote countless times, 'For Justice all places are temples, and all seasons are summer.' He believed that happiness was the only true good, reason the only light, justice the only worship, humanity the only religion, and love the priest. He added to human joy, and if everyone for whom he performed an act of kindness were to bring a flower to his grave, he would rest tonight under a sea of blooms. Life is a narrow valley between the cold, barren peaks of two eternities. We strive in vain to see beyond those heights. We shout out, and the only response is the echo of our own cries. From the silent lips of the unresponsive dead, there is no word, just the reality of death. Hope sees a star, and loving ears can hear the rustling of wings, while the one who sleeps here, mistaking the approach of death for the return of health, whispered with his last breath, 'I’m better now.' Let us believe, despite doubts, beliefs, and tears, that these dear words are true for all the countless dead. And now, to you who have been chosen from among the many men he cherished to perform the last sad duty for the dead, we hand over his sacred remains. Words cannot express our love. There was, there is, no gentler, stronger, manlier man."
AT THE GRAVE OF A CHILD.
Colonel Ingersoll upon one occasion was one of a little party of sympathizing friends who had gathered in a drizzling rain to assist the sorrowing friends of a young boy—a bright and stainless flower, cut off in the bloom of its beauty and virgin purity by the ruthless north winds from the Plutonian shades—in the last sad office of committing the poor clay to the bosom of its mother earth. Inspired by that true sympathy of the great heart of a great man, Colonel Ingersoll stepped to the side of the grave and spoke as follows:
Colonel Ingersoll was once part of a small group of sympathetic friends who gathered in drizzling rain to support the grieving family of a young boy—a bright and pure soul taken away in the prime of his life by the harsh north winds from the underworld—in the final sad act of laying the poor body to rest in the embrace of the earth. Moved by the genuine compassion of a great man, Colonel Ingersoll approached the grave and said the following:
"My friends, I know how vain it is to gild grief with words, and yet I wish to take from every grave its fear. Here in this world, where life and death are equal king, all should be brave enough to meet what all the dead have met. The future has been filled with fear, stained and polluted by the heartless past. From the wondrous tree of life the buds and blossoms fall with ripened fruit, and in the common bed of earth the patriarchs and babes sleep side by side. Why should we fear that which will come to all that is? We cannot tell; we do not know which is the greater blessing—life or death. We cannot say that death is not a good; we do not know whether the grave is the end of this life or the door of another, or whether the night here is not somewhere else a dawn. Neither can we [pg 95] which is the more fortunate, the child dying in its mother's arms, before its lips have learned to form a word, or he who journeys all the length of life's uneven road, taking the last slow steps painfully with staff and crutch. Every cradle asks us 'whence,' and every coffin 'whither?' The poor barbarian, weeping above his dead, can answer these questions as intelligently and satisfactorily as the robed priest of the most authentic creed. The tearful ignorance of the one is just as good as the learned and unmeaning words of the other. No man, standing where the horizon of life has touched a grave, has any right to prophesy a future filled with pain and tears. It may be that death gives all there is of worth to live. If those we press and strain against our hearts could never die, perhaps that love would wither from the earth. May be this common fate treads from out the paths between our hearts the weeds of selfishness and hate, and I had rather live and love where death is king, than have eternal life where love is not. Another life is naught, unless we know and love again the ones who love us here. They who stand with breaking hearts around this little grave need have no fear. The larger and the nobler faith in all that is and is to be, tells us that death, even at its worst, is only perfect rest. We know that through the common wants of life, the needs and duties of each hour, their grief will lessen day by day, until at last these graves will be to them a place of rest and peace, almost of joy. There is for them this consolation, the dead do not suffer. If they live again, their lives will surely be as good as ours. We have no fear; we are all the children of the same mother, and the same fate awaits us all. We, too, have our religion, and it is this: 'Help for the living; hope for the dead.'"
"My friends, I know how pointless it is to dress up grief with words, and yet I want to take the fear away from every grave. Here in this world, where life and death are equally powerful, everyone should be brave enough to face what all the dead have faced. The future has been filled with fear, tainted and polluted by a heartless past. From the beautiful tree of life, the buds and blossoms fall along with ripened fruit, and in the common grave of earth, the elders and infants lie side by side. Why should we fear what is destined for all that exists? We cannot say; we do not know which is a greater blessing—life or death. We cannot claim that death is not good; we don’t know if the grave is the end of this life or the entrance to another, or if the night here is dawn somewhere else. Neither can we [pg 95] determine who is more fortunate, the child dying in its mother's arms before it even learns to speak, or the one who trudges through life's uneven journey, taking the last painful steps with a staff and crutch. Every cradle asks us 'where do we come from?' and every coffin 'where do we go?' The poor barbarian, grieving over his dead, can answer these questions just as intelligently and satisfactorily as the robed priest of the most genuine creed. The tearful ignorance of one is just as valid as the learned and empty words of the other. No one standing at the edge of life, looking at a grave, has the right to predict a future filled with suffering and tears. It may be that death provides all that is worthwhile in life. If those we hold close to our hearts could never die, perhaps that love would fade from the earth. Maybe this shared fate removes the weeds of selfishness and hatred from the paths between our hearts, and I would rather live and love where death is a reality than have eternal life where there is no love. Another life means nothing, unless we know and love again those who love us here. Those who stand with broken hearts around this small grave need not fear. The larger and more noble faith in all that is and is to come tells us that death, even at its worst, is simply perfect rest. We know that through the common needs of life, the requirements and duties of each hour, their grief will lessen day by day, until ultimately these graves become for them a place of rest and peace, almost of joy. They have this comfort: the dead do not suffer. If they live again, their lives will surely be as good as ours. We have no fear; we are all the children of the same mother, and the same fate awaits us all. We, too, have our belief, and it is this: 'Help for the living; hope for the dead.'"
SUNDRY BRIEF ITEMS OF INTEREST.
In 1492 America was discovered.
In 1492, America was discovered.
In 1848 gold was found in California.
In 1848, gold was discovered in California.
Invention of telescopes, 1590.
Invention of telescopes, 1590.
Elias Howe, Jr., invented sewing machines, in 1846.
Elias Howe, Jr. invented sewing machines in 1846.
In 1839 envelopes came into use.
In 1839, envelopes were created.
Steel pens first made in 1830.
Steel pens were first made in 1830.
The first watch was constructed in 1476.
The first watch was made in 1476.
First manufacture of sulphur matches in 1829.
First manufacture of sulfur matches in 1829.
Glass windows introduced into England in the eighth century.
Glass windows were introduced to England in the eighth century.
First coaches introduced into England in 1569.
First coaches were introduced into England in 1569.
In 1545 needles of the modern style first came into use.
In 1545, modern-style needles were first used.
In 1527 Albert Durer first engraved on wood.
In 1527, Albrecht Dürer made his first wood engraving.
1559 saw knives introduced into England.
1559 saw knives introduced to England.
In the same year wheeled carriages were first used in France.
In the same year, wheeled carriages were first used in France.
In 1588 the first newspaper appeared in England.
In 1588, the first newspaper was published in England.
In 1629 the first printing press was brought to America.
In 1629, the first printing press was brought to America.
The first newspaper advertisement appeared in 1652.
The first newspaper ad showed up in 1652.
England sent the first steam engine to this continent in 1703.
England sent the first steam engine to this continent in 1703.
The first steamboat in the United States ascended the Hudson in 1807.
The first steamboat in the United States traveled up the Hudson in 1807.
Locomotive first used in the United States in 1830.
Locomotives were first used in the United States in 1830.
First horse railroad constructed in 1827.
First horse railroad built in 1827.
In 1830 the first iron steamship was built.
In 1830, the first iron steamship was constructed.
Coal oil first used for illuminating purposes in 1836.
Coal oil was first used for lighting in 1836.
Looms introduced as a substitute for spinning wheels in 1776.
Looms were introduced as a replacement for spinning wheels in 1776.
The velocity of a severe storm is 36 miles an hour; that of a hurricane, 80 miles an hour.
The speed of a severe storm is 36 miles per hour; that of a hurricane is 80 miles per hour.
National ensign of the United States formally adopted by Congress in 1777.
National flag of the United States officially adopted by Congress in 1777.
A square acre is a trifle less than 209 feet each way.
A square acre is just under 209 feet on each side.
Six hundred and forty acres make a square mile.
Six hundred and forty acres equal a square mile.
A "hand" (employed in measuring horses' height) is four inches.
A "hand" (used to measure horses' height) is four inches.
A span is 10-7/8 inches.
A span is 10.875 inches.
Six hundred pounds make a barrel of rice.
Six hundred pounds equals a barrel of rice.
One hundred and ninety-six pounds make a barrel of flour.
One hundred ninety-six pounds fill a barrel of flour.
Two hundred pounds make a barrel of pork.
Two hundred pounds equals a barrel of pork.
Fifty-six pounds make a firkin of butter.
Fifty-six pounds equals a firkin of butter.
The number of languages is 2,750.
The number of languages is 2,750.
The average duration of human life is 31 years.
The average lifespan of a person is 31 years.
PHYSICIANS' DIGESTION TABLE
SHOWING THE TIME REQUIRED FOR THE DIGESTION OF THE ORDINARY ARTICLES OF FOOD.
Soups.—Chicken, 3 hours; mutton, 3-1/2 hours; oyster, 3-1/2 hours; vegetable, 4 hours.
Soups.—Chicken, 3 hours; mutton, 3-1/2 hours; oyster, 3-1/2 hours; vegetable, 4 hours.
Fish.—Bass, broiled, 3 hours; codfish, boiled, 2 hours; oysters, raw, 3 hours; oysters, roasted, 3-1/4 hours; oysters, stewed, 3-1/2 hours; salmon (fresh), boiled, 1-3/4 hours; trout, fried, 1-1/2 hours.
Fish.—Bass, grilled, 3 hours; cod, boiled, 2 hours; oysters, raw, 3 hours; oysters, roasted, 3.25 hours; oysters, stewed, 3.5 hours; salmon (fresh), boiled, 1.75 hours; trout, fried, 1.5 hours.
Meats.—Beef, roasted, 3 hours; beefsteak, broiled, 3 hours; beef (corned), boiled, 4-1/4 hours; lamb, roast, 2-1/2 hours; lamb, boiled, 3 hours; meat, hashed, 2-1/2 hours; mutton, broiled, 3 hours; mutton, roast, 3-1/4 hours; pig's feet, soused, 1 hour; pork, roast, 5-1/4 hours; pork, boiled, 4-1/2 hours; pork, fried, 4-1/4 hours; pork, broiled, 3-1/4 hours; sausage, fried, 4 hours; veal, broiled, 4 hours; veal, roast, 4-1/2 hours.
Meats.—Beef, roasted, 3 hours; beef steak, broiled, 3 hours; corned beef, boiled, 4-1/4 hours; lamb, roast, 2-1/2 hours; lamb, boiled, 3 hours; hashed meat, 2-1/2 hours; mutton, broiled, 3 hours; mutton, roast, 3-1/4 hours; pig's feet, pickled, 1 hour; pork, roast, 5-1/4 hours; pork, boiled, 4-1/2 hours; pork, fried, 4-1/4 hours; pork, broiled, 3-1/4 hours; sausage, fried, 4 hours; veal, broiled, 4 hours; veal, roast, 4-1/2 hours.
Poultry and game.—Chicken, fricasseed, 3-3/4 hours; duck (tame), roasted, 4 hours; duck (wild), roasted, 4-3/4 hours; fowls (domestic), roasted or boiled, 4 hours; goose (wild), roasted, 2-1/2 hours; goose (tame), roasted, 2-1/4 hours; turkey, boiled or roasted, 2-1/2 hours; venison, broiled or roasted, 1-1/2 hours.
Poultry and game.—Chicken, fricassee, 3 hours and 45 minutes; duck (domestic), roasted, 4 hours; duck (wild), roasted, 4 hours and 45 minutes; chickens (farm-raised), roasted or boiled, 4 hours; goose (wild), roasted, 2 hours and 30 minutes; goose (domestic), roasted, 2 hours and 15 minutes; turkey, boiled or roasted, 2 hours and 30 minutes; venison, grilled or roasted, 1 hour and 30 minutes.
Vegetables.—Asparagus, boiled, 2-1/2 hours; beans (Lima), boiled, 2-1/2 hours, beans (string), boiled, 3 hours; beans, baked (with pork), 4-1/2 hours; beets (young), boiled, 3-3/4 hours; beets (old) boiled, 4 hours; cabbage, raw, 2 hours; cabbage, boiled, 4-1/2 hours; cauliflower, boiled, 2-1/2 hours; corn (green), boiled, 4 hours; onions, boiled, 3 hours; parsnips, boiled, 3 hours; potatoes, boiled or baked, 3-1/2 hours; rice, boiled, 1 hour; spinach, boiled, 2-1/2 hours; tomatoes, raw or stewed, 2-1/2 hours; turnips, boiled, 3-1/2 hours.
Vegetables.—Asparagus, boiled, 2.5 hours; beans (Lima), boiled, 2.5 hours; beans (string), boiled, 3 hours; baked beans (with pork), 4.5 hours; young beets, boiled, 3.75 hours; old beets, boiled, 4 hours; raw cabbage, 2 hours; boiled cabbage, 4.5 hours; boiled cauliflower, 2.5 hours; green corn, boiled, 4 hours; boiled onions, 3 hours; boiled parsnips, 3 hours; boiled or baked potatoes, 3.5 hours; boiled rice, 1 hour; boiled spinach, 2.5 hours; raw or stewed tomatoes, 2.5 hours; boiled turnips, 3.5 hours.
Bread, Eggs, Milk, etc.—Bread, corn, 3-1/4 hours; bread, wheat, 3-1/2 hours; eggs, raw, 2 hours; cheese, 3-1/2 hours; custard, 2-3/4 hours; eggs, soft-boiled, 3 hours; eggs, hard-boiled or fried, 3-1/2 hours; gelatine, 2-1/2 hours; tapioca, 2 hours.
Bread, Eggs, Milk, etc.—Bread, corn, 3-1/4 hours; bread, wheat, 3-1/2 hours; raw eggs, 2 hours; cheese, 3-1/2 hours; custard, 2-3/4 hours; soft-boiled eggs, 3 hours; hard-boiled or fried eggs, 3-1/2 hours; gelatin, 2-1/2 hours; tapioca, 2 hours.
THEMES FOR DEBATE.
Following are one hundred and fifty topics for debate. The more usual form in their presentation is that of a direct proposition or statement, rather than that of a question. The opponents then debate the "affirmative" and "negative" of the proposition. It is well to be very careful, in adopting a subject for a debate, to so state or explain it that misunderstandings may be mutually avoided, and quibbles on the meaning of words prevented.
Here are one hundred and fifty topics for debate. They are typically presented as direct propositions or statements rather than as questions. The opponents then discuss the "affirmative" and "negative" sides of the proposition. It's important to be very careful when choosing a topic for debate, ensuring it's stated or explained clearly to avoid misunderstandings and prevent arguments over the meaning of words.
THEMES FOR DEBATE.
Which is the better for this nation, high or low import tariffs?
Which is better for this country, high or low import tariffs?
Is assassination ever justifiable?
Is assassination ever justifiable?
Was England justifiable in interfering between Egypt and the Soudan rebels?
Was England justified in intervening between Egypt and the Sudan rebels?
Is the production of great works of literature favored by the conditions of modern civilized life?
Is the creation of great literary works supported by the conditions of modern civilized life?
Is it politic to place restrictions upon the immigration of the Chinese to the United States?
Is it wise to put limits on Chinese immigration to the United States?
Will coal always constitute the main source of artificial heat?
Will coal always be the primary source of artificial heat?
Has the experiment of universal suffrage proven a success? Was Grant or Lee the greater general?
Has the experiment of universal suffrage been successful? Who was the better general, Grant or Lee?
Is an income-tax commendable?
Is income tax commendable?
Ought the national banking system to be abolished?
Should the national banking system be abolished?
Should the government lease to stockgrowers any portion of the public domain?
Should the government lease any part of the public land to ranchers?
Is it advisable longer to attempt to maintain both a gold and silver standard of coinage?
Is it still wise to try to keep both a gold and silver standard for currency?
Which is the more important to the student, physical science or mathematics?
Which is more important to the student, physical science or math?
Is the study of current politics a duty?
Is it our responsibility to study current politics?
Which was the more influential congressman, Blaine or Garfield?
Which congressman had a bigger impact, Blaine or Garfield?
Which gives rise to more objectionable idioms and localisms of language, New England or the West?
Which leads to more annoying phrases and local expressions in language, New England or the West?
Was the purchase of Alaska by this government wise?
Was it smart for the government to buy Alaska?
Which is the more important as a continent, Africa or South America?
Which is more important as a continent, Africa or South America?
Should the government interfere to stop the spread of contagious diseases among cattle?
Should the government step in to prevent the spread of contagious diseases among cattle?
Was Caesar or Hannibal the more able general?
Was Caesar or Hannibal the better general?
Is the study of ancient or modern history the more important to the student?
Is studying ancient or modern history more important for the student?
Should aliens be allowed to acquire property in this country?
Should aliens be allowed to buy property in this country?
Should aliens be allowed to own real estate in this country? Do the benefits of the signal service justify its costs?
Should aliens be allowed to own property in this country? Do the benefits of the signal service outweigh its costs?
Should usury laws be abolished?
Should usury laws be removed?
Should all laws for the collection of debt be abolished?
Should all laws for collecting debt be abolished?
Is labor entitled to more remuneration than it receives?
Is labor entitled to more pay than it gets?
Should the continuance of militia organizations by the several States be encouraged?
Should we encourage the continuation of militia organizations by the various States?
Is an untarnished reputation of more importance to a woman than to a man?
Is having a spotless reputation more important for a woman than for a man?
Does home life promote the growth of selfishness?
Does home life promote selfishness?
Are mineral veins aqueous or igneous in origin?
Are mineral veins formed from water or from magma?
Is the theory of evolution tenable?
Is the theory of evolution valid?
Was Rome justifiable in annihilating Carthage as a nation?
Was Rome justified in completely destroying Carthage as a nation?
Which has left the more permanent impress upon mankind, Greece or Rome?
Which has left a more lasting impact on humanity, Greece or Rome?
Which was the greater thinker, Emerson or Bacon?
Which thinker was greater, Emerson or Bacon?
Which is the more important as a branch of education, mineralogy or astronomy?
Which is more important as a field of study, mineralogy or astronomy?
Is there any improvement in the quality of the literature of to-day over that of last century?
Is there any improvement in the quality of today's literature compared to that of the last century?
Should the "Spoils System" be continued in American politics?
Should the "Spoils System" still be used in American politics?
Should the co-education of the sexes be encouraged?
Should we promote co-education for both sexes?
Which should be the more encouraged, novelists or dramatists?
Which should be encouraged more, novelists or dramatists?
Will the African and Caucasian races ever be amalgamated in the United States?
Will the African and Caucasian races ever be combined in the United States?
Should the military or the interior department have charge over the Indians in the United States?
Should the military or the interior department be responsible for the Native Americans in the United States?
Which is of more benefit to his race, the inventor or the explorer?
Which is more beneficial to humanity, the inventor or the explorer?
Is history or philosophy the better exercise for the mind?
Is history or philosophy better for exercising the mind?
Can any effectual provision be made by the State against "hard times"?
Can the State do anything effective to protect against "hard times"?
Which is of the more benefit to society, journalism or the law?
Which is more beneficial to society, journalism or the law?
Which was the greater general, Napoleon or Wellington?
Which general was greater, Napoleon or Wellington?
Should the volume of greenback money be increased?
Should we increase the amount of greenback money?
Should the volume of national bank circulation be increased?
Should the amount of national bank circulation be increased?
Should the railroads be under the direct control of the government?
Should the railroads be directly controlled by the government?
Is the doctrine of "State rights" to be commended?
Is the idea of "State rights" worth praising?
Is the "Monroe doctrine" to be commended and upheld?
Is the "Monroe Doctrine" something to be praised and supported?
Is the pursuit of politics an honorable avocation?
Is pursuing a career in politics a respectable job?
Which is of the greater importance, the college or the university?
Which is more important, the college or the university?
Does the study of physical science militate against religious belief?
Does studying physical science go against religious belief?
Should "landlordism" in Ireland be supplanted by home rule?
Should "landlordism" in Ireland be replaced by self-governance?
Is life more desirable now than in ancient Rome?
Is life better now than it was in ancient Rome?
Should men and women receive the same amount of wages for the same kind of work?
Should men and women get the same pay for doing the same job?
Is the prohibitory liquor law preferable to a system of high license?
Is the ban on alcohol preferable to a system of high licensing?
Has any State a right to secede?
Has any state have the right to break away?
Should any limit be placed by the constitution of a State upon its ability to contract indebtedness?
Should the constitution of a State restrict its ability to take on debt?
Should the contract labor system in public prisons be forbidden?
Should the contract labor system in public prisons be banned?
Should there be a censor for the public press?
Should there be a censor for the media?
Should Arctic expeditions be encouraged?
Should Arctic trips be promoted?
Is it the duty of the State to encourage art and literature as much as science?
Is it the responsibility of the State to promote art and literature as much as science?
Is suicide cowardice?
Is suicide a sign of weakness?
Has our Government a right to disfranchise the polygamists of Utah?
Has our government have the right to disenfranchise the polygamists in Utah?
Should capital punishment be abolished?
Should the death penalty be abolished?
Should the law place a limit upon the hours of daily labor for workingmen?
Should the law set a limit on the number of hours working men can work each day?
Is "socialism" treason?
Is "socialism" a betrayal?
Should the education of the young be compulsory?
Should education for young people be mandatory?
In a hundred years will republics be as numerous as monarchies?
In a hundred years, will there be as many republics as there are monarchies?
Should book-keeping be taught in the public schools?
Should bookkeeping be taught in public schools?
Should Latin be taught in the public schools?
Should Latin be taught in public schools?
Do our methods of government promote centralization?
Do our government methods promote centralization?
Is life worth living?
Is life worth living?
Should Ireland and Scotland be independent nations?
Should Ireland and Scotland become independent countries?
Should internal revenue taxation be abolished?
Should internal revenue taxation be eliminated?
Which is of greater benefit at the present day, books or newspapers?
Which is more beneficial today, books or newspapers?
Is honesty always the best policy?
Is being honest always the best approach?
Which has been of greater benefit to mankind, geology or chemistry?
Which has been more beneficial to humanity, geology or chemistry?
Which could mankind dispense with at least inconvenience, wood or coal?
Which could people do without with the least trouble, wood or coal?
Which is the greater nation, Germany or France?
Which country is greater, Germany or France?
Which can support the greater population in proportion to area, our Northern or Southern States?
Which can support a larger population relative to its area, our Northern or Southern States?
Would mankind be the loser if the earth should cease to produce gold and silver?
Would humanity be at a loss if the earth stopped producing gold and silver?
Is the occasional destruction of large numbers of people, by war and disaster, a benefit to the world?
Is the occasional loss of large numbers of people due to war and disaster actually a benefit to the world?
Which could man best do without, steam or horse power?
Which is easier for a person to do without, steam power or horsepower?
Should women be given the right of suffrage in the United States?
Should women have the right to vote in the United States?
Should cremation be substituted for burial?
Should cremation take the place of burial?
Should the government establish a national system of telegraph?
Should the government set up a national telegraph system?
Will the population of Chicago ever exceed that of New York?
Will Chicago's population ever surpass New York's?
Should the electoral college be continued?
Should we keep the electoral college?
Will the population of St. Louis ever exceed that of Chicago?
Will the population of St. Louis ever be larger than that of Chicago?
Should restrictions be placed upon the amount of property inheritable?
Should there be limits on the amount of property that can be inherited?
Which is more desirable as the chief business of a city—commerce or manufactures?
Which is more desirable as the main focus of a city—commerce or manufacturing?
Which is more desirable as the chief business of a city—transportation by water or by rail?
Which is better for a city's main business—water transport or rail transport?
Should the rate of taxation be graduated to a ratio with the amount of property taxed?
Should the tax rate be adjusted based on the value of the property being taxed?
Will a time ever come when the population of the earth will be limited by the earth's capacity of food production?
Will there ever come a time when the world's population is restricted by the earth's ability to produce food?
Is it probable that any language will ever become universal?
Is it likely that any language will ever become universal?
Is it probable that any planet, except the earth, is inhabited?
Is it likely that any planet, other than Earth, has living beings?
Should the State prohibit the manufacture and sale of alcoholic liquors?
Should the government ban the production and sale of alcoholic beverages?
Should the government prohibit the manufacture and sale of alcoholic liquors?
Should the government ban the production and sale of alcoholic beverages?
Should the guillotine be substituted for the gallows?
Should we replace the gallows with the guillotine?
Was Bryant or Longfellow the greater poet?
Was Bryant or Longfellow the better poet?
Should the jury system be continued?
Should we keep the jury system?
Should the languages of alien nations be taught in the public schools?
Should we teach the languages of foreign countries in public schools?
Should a right to vote in any part of the United States depend upon a property qualification?
Should the right to vote in any part of the United States depend on a property requirement?
Can a horse trot faster in harness, or under saddle?
Can a horse trot faster while pulling a cart or while being ridden?
Should the pooling system among American railroads be abolished by law?
Should the pooling system among American railroads be abolished by law?
Is dancing, as usually conducted, compatible with a high standard of morality?
Is dancing, as it's usually done, compatible with a high standard of morality?
Should the grand jury system of making indictments be continued?
Should the grand jury system for making indictments continue?
Which should be the more highly remunerated, skilled labor or the work of professional men?
Which should be paid more, skilled labor or the work of professionals?
Which is the more desirable as an occupation, medicine or law?
Which is a better career choice, medicine or law?
Should the formation of trade unions be encouraged?
Should we encourage the formation of trade unions?
Which has been the greater curse to man, war or drunkenness?
Which has been the bigger curse for humanity, war or drunkenness?
Which can man the more easily do without, electricity or petroleum?
Which is easier for a person to live without, electricity or petroleum?
Should the law interfere against the growth of class distinctions in society?
Should the law interfere with the growth of class distinctions in society?
Which was the greater genius, Mohammed or Buddha?
Which was the greater genius, Muhammad or Buddha?
Which was the more able leader, Pizarro or Cortez?
Which leader was more capable, Pizarro or Cortez?
Which can to-day wield the greater influence, the orator or the writer?
Which has more influence today, the orator or the writer?
Is genius hereditary?
Is genius inherited?
Is Saxon blood deteriorating?
Is Saxon blood fading?
Which will predominate in five hundred years, the Saxon or Latin races?
Which will be more dominant in five hundred years, the Saxon or Latin races?
Should American railroad companies be allowed to sell their bonds in other countries?
Should American railroad companies be allowed to sell their bonds in other countries?
Should Sumner's civil rights bill be made constitutional by an amendment?
Should Sumner's civil rights bill be made constitutional through an amendment?
Does civilization promote the happiness of the world?
Does civilization contribute to the happiness of the world?
Should land subsidies be granted to railroads by the government?
Should the government provide land subsidies to railroads?
Which is the stronger military power, England or the United States?
Which military power is stronger, England or the United States?
Would a rebellion in Russia be justifiable?
Would a rebellion in Russia be justified?
Should the theater be encouraged?
Should we support the theater?
Which has the greater resources, Pennsylvania or Texas?
Which state has more resources, Pennsylvania or Texas?
Is agriculture the noblest occupation?
Is farming the noblest job?
Can democratic forms of government be made universal?
Can democratic forms of government be made universal?
Is legal punishment for crime as severe as it should be?
Is legal punishment for crime as harsh as it needs to be?
Should the formation of monopolies be prevented by the State?
Should the government prevent the formation of monopolies?
Has Spanish influence been helpful or harmful to Mexico as a people?
Has Spanish influence been beneficial or detrimental to Mexico as a nation?
Which is of more importance, the primary or the high school?
Which is more important, primary school or high school?
Will the tide of emigration ever turn eastward instead of westward?
Will the flow of emigration ever shift to the east instead of the west?
Should the art of war be taught more widely than at present in the United States?
Should the art of war be taught more widely than it is now in the United States?
Was slavery the cause of the American civil war?
Was slavery the reason for the American Civil War?
Is life insurance a benefit?
Is life insurance a perk?
How to Make 32 Kinds of Solder.—1. Plumbers' solder.—Lead 2 parts, tin I part. 2. Tinmen's solder.—Lead 1 part, tin 1 part. 3. Zinc solder.—Tin 1 part, lead 1 to 2 parts. 4. Pewter solder. Lead 1 part, bismuth 1 to 2 parts. 5. Spelter's solder.—Equal parts copper and zinc. 6. Pewterers' soft solder.—Bismuth 2, lead 4, tin 3 parts. 7. Another.—Bismuth 1, lead I, tin 2 parts. 8. Another pewter solder.—Tin 2 parts, lead 1 part. 9. Glaziers' solder.—Tin 3 parts, lead 1 part. 10. Solder for copper.—Copper 10 parts, zinc 9 parts. 11. Yellow solder for brass or copper.—- Copper 32 lbs., zinc 29 lbs., tin 1 lb. 12. Brass solder.—Copper 61.25 parts, zinc 38.75 parts. 13. Brass solder, yellow and easily fusible. —Copper 45, zinc 55 parts. 14. Brass solder, white.—Copper 57.41 parts, tin 14.60 parts, zinc 27.99 parts. 15. Another solder for copper.—Tin 2 parts, lead 1 part. When the copper is thick heat it by a naked fire, if thin use a tinned copper tool. Use muriate or chloride of zinc as a flux. The same solder will do for iron, cast iron, or steel; if the pieces are thick, heat by a naked fire or immerse in the solder. 16. Black solder.—Copper 2, zinc 3, tin 2 parts. 17. Another.—Sheet brass 20 lbs., tin 6 lbs., zinc 1 lb. 18. Cold brazing without fire or lamp. —Fluoric acid 1 oz., oxy muriatic acid 1 oz., mix in a lead bottle. Put a chalk mark each side where you want to braze. This mixture will keep about G months in one bottle. 19. Cold soldering without fire or lamp.—Bismuth 1/4 oz., quicksilver 1/4 oz., block tin filings 1 oz., spirits salts 1 oz., all mixed together. 20. To solder iron to steel or either to brass.—Tin 3 parts, copper 39-1/2 parts, zinc 7-1/2 parts. When applied in a molten state it will firmly unite metals first named to each other. 21. Plumbers' solder.—Bismuth 1, lead 5, tin 3 parts, is a first-class composition. 22. White solder for raised Britannia ware.—Tin 100 lbs., hardening 8 lbs., antimony 8 lbs. 23. Hardening for Britannia.—(To be mixed separately from the other ingredients.) Copper 2 lbs., tin 1 lb. 21. Best soft solder for cast Britannia ware.—Tin 8 lbs., lead 5 lbs. 25. Bismuth solder.—Tin 1, lead 3, bismuth 3 parts. 26. Solder for brass that will stand hammering.—Brass 78.26 parts, zinc 17.41 parts, silver 4.33 parts, add a little chloride of potassium to your borax for a flux. 27. Solder for steel joints.—Silver 19 parts, copper 1 part, brass 2 parts, Melt all together. 28. Hard solder.—Copper 2 parts, zinc 1 part. Melt together. 29. Solder for brass.—- Copper 3 parts, zinc 1 part, with borax. 30. Solder for copper.—- Brass 6 parts, zinc 1 part, tin 1 part, melt all together well and pour out to cool. 31. Solder for platina—Gold with borax. 32. Solder for iron.—The best solder for iron is good tough brass with a little borax.
How to Make 32 Kinds of Solder.—1. Plumbers' solder.—Lead 2 parts, tin 1 part. 2. Tinmen's solder.—Lead 1 part, tin 1 part. 3. Zinc solder.—Tin 1 part, lead 1 to 2 parts. 4. Pewter solder.—Lead 1 part, bismuth 1 to 2 parts. 5. Spelter's solder.—Equal parts copper and zinc. 6. Pewterers' soft solder.—Bismuth 2, lead 4, tin 3 parts. 7. Another.—Bismuth 1, lead 1, tin 2 parts. 8. Another pewter solder.—Tin 2 parts, lead 1 part. 9. Glaziers' solder.—Tin 3 parts, lead 1 part. 10. Solder for copper.—Copper 10 parts, zinc 9 parts. 11. Yellow solder for brass or copper.—Copper 32 lbs., zinc 29 lbs., tin 1 lb. 12. Brass solder.—Copper 61.25 parts, zinc 38.75 parts. 13. Brass solder, yellow and easily fusible.—Copper 45, zinc 55 parts. 14. Brass solder, white.—Copper 57.41 parts, tin 14.60 parts, zinc 27.99 parts. 15. Another solder for copper.—Tin 2 parts, lead 1 part. When the copper is thick, heat it with an open flame; if it's thin, use a tinned copper tool. Use muriate or chloride of zinc as a flux. The same solder works for iron, cast iron, or steel; if the pieces are thick, heat with an open flame or dip into the solder. 16. Black solder.—Copper 2, zinc 3, tin 2 parts. 17. Another.—Sheet brass 20 lbs., tin 6 lbs., zinc 1 lb. 18. Cold brazing without fire or lamp.—Fluoric acid 1 oz., oxy muriatic acid 1 oz., mix in a lead container. Mark with chalk where you want to braze. This mixture will last about 6 months in one bottle. 19. Cold soldering without fire or lamp.—Bismuth 1/4 oz., quicksilver 1/4 oz., block tin filings 1 oz., spirits salts 1 oz., all mixed together. 20. To solder iron to steel or either to brass.—Tin 3 parts, copper 39-1/2 parts, zinc 7-1/2 parts. When applied in a molten state, it will firmly bond the metals mentioned. 21. Plumbers' solder.—Bismuth 1, lead 5, tin 3 parts, is a top-quality blend. 22. White solder for raised Britannia ware.—Tin 100 lbs., hardening 8 lbs., antimony 8 lbs. 23. Hardening for Britannia.—(Mix separately from the other ingredients.) Copper 2 lbs., tin 1 lb. 24. Best soft solder for cast Britannia ware.—Tin 8 lbs., lead 5 lbs. 25. Bismuth solder.—Tin 1, lead 3, bismuth 3 parts. 26. Solder for brass that will withstand hammering.—Brass 78.26 parts, zinc 17.41 parts, silver 4.33 parts; add a little potassium chloride to your borax for a flux. 27. Solder for steel joints.—Silver 19 parts, copper 1 part, brass 2 parts. Melt everything together. 28. Hard solder.—Copper 2 parts, zinc 1 part. Melt together. 29. Solder for brass.—Copper 3 parts, zinc 1 part, with borax. 30. Solder for copper.—Brass 6 parts, zinc 1 part, tin 1 part; melt everything well and pour out to cool. 31. Solder for platinum—Gold with borax. 32. Solder for iron.—The best solder for iron is good tough brass with a bit of borax.
N. B.—In soldering, the surfaces to be joined are made perfectly clean and smooth, and then covered with sal. ammoniac, resin or other flux, the solder is then applied, being melted on and smoothed over by a tinned soldering iron.
N. B.—When soldering, the surfaces that need to be joined should be perfectly clean and smooth. Then, apply sal ammoniac, resin, or another flux. After that, add the solder by melting it and smoothing it out with a tinned soldering iron.

COOKERY RECIPES
Ale to Mull.—Take a pint of good strong ale, and pour it into a saucepan with three cloves and a little nutmeg; sugar to your taste. Set it over the fire, and when it boils take it off to cool. Beat up the yolks of four eggs exceedingly well; mix them first with a little cold ale, then add them to the warm ale, and pour it in and out of the pan several times. Set it over a slow fire, beat it a little, take it off again; do this three times until it is hot, then serve it with dry toast.
Ale to Mull.—Take a pint of good strong ale, and pour it into a saucepan with three cloves and a bit of nutmeg; add sugar to your liking. Place it over the heat, and when it boils, take it off to cool. Whisk the yolks of four eggs very well; mix them first with a little cold ale, then add them to the warm ale, and pour it in and out of the pan several times. Put it over low heat, stir it a bit, take it off again; do this three times until it’s hot, then serve it with dry toast.
Ale, Spiced.—Is made hot, sweetened with sugar and spiced with grated nutmeg, and a hot toast is served in it. This is the wassail drink.
Ale, Spiced.—Is served hot, sweetened with sugar, and flavored with grated nutmeg, along with a slice of hot toast. This is the wassail drink.
Beef Tea.—Cut a pound of fleshy beef in thin slices; simmer with a quart of water twenty minutes, after it has once boiled and been skimmed. Season if approved.
Beef Tea.—Slice a pound of meaty beef into thin pieces; simmer it with a quart of water for twenty minutes after it has boiled and been skimmed. Add seasoning if desired.
Beef Tea.—To one pound of lean beef add one and one-half tumblers of cold water; cut the beef in small pieces, cover, and let it boil slowly for ten minutes, and add a little salt after it is boiled. Excellent.
Beef Tea.—For one pound of lean beef, add one and a half glasses of cold water. Cut the beef into small pieces, cover it, and let it simmer slowly for ten minutes. After boiling, add a little salt. It's excellent.
Beef Tea.—Cut lean, tender beef into small pieces, put them into a bottle, cork and set in a pot of cold water, then put on the stove and boil for one hour. Season to taste.
Beef Tea.—Cut lean, tender beef into small pieces, place them in a jar, seal it, and put it in a pot of cold water. Then, put it on the stove and boil for one hour. Season to your liking.
Black Currant Cordial.—To every four quarts of black currants, picked from the stems and lightly bruised, add one gallon of the best whisky; let it remain four months, shaking the jar occasionally, then drain off the liquor and strain. Add three pounds of loaf sugar and a quarter of a pound of best cloves, slightly bruised; bottle well and seal.
Black Currant Cordial.—For every four quarts of black currants, picked from the stems and lightly crushed, add one gallon of high-quality whisky. Let it sit for four months, shaking the jar occasionally, then drain the liquid and strain it. Add three pounds of granulated sugar and a quarter of a pound of the best cloves, slightly crushed; bottle it well and seal.
Boston Cream (a Summer Drink).—Make a syrup of four pounds of white sugar with four quarts of water; boil; when cold add four ounces of tartaric acid, one and a half ounces of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle. A wine-glass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.
Boston Cream (a Summer Drink).—Create a syrup by dissolving four pounds of white sugar in four quarts of water; bring to a boil. Once it's cool, mix in four ounces of tartaric acid, one and a half ounces of lemon extract, and the beaten whites of six eggs until they’re stiff. Bottle the mixture. Use a wine glass of the cream mixed with a tumbler of water, adding enough baking soda to make it fizzy.
Champagne Cup.—One quart bottle of champagne, two bottles of soda-water, one liqueur-glass of brandy, two tablespoons of powdered sugar, a few thin strips of cucumber rind; make this just in time for use, and add a large piece of ice.
Champagne Cup.—One quart bottle of champagne, two bottles of soda water, one shot glass of brandy, two tablespoons of powdered sugar, a few thin strips of cucumber peel; prepare this just before serving, and add a big chunk of ice.
Chocolate.—Scrape Cadbury's chocolate fine, mix with a little cold water and the yolks of eggs well beaten; add this to equal parts of milk and water, and boil well, being careful that it does not burn. Sweeten to the taste, and serve hot.
Chocolate.—Grate Cadbury's chocolate finely, mix it with a bit of cold water and well-beaten egg yolks; add this to equal parts milk and water, and boil it well, making sure it doesn’t burn. Sweeten to your liking, and serve hot.
Coffee.—Is a tonic and stimulating beverage, of a wholesome nature. Use the best. For eight cups use nearly eight cups of water; put in coffee as much as you like, boil a minute and take off, and throw in a cup of cold water to throw the grounds to the bottom; in five minutes it will be very clear.
Coffee.—Is a refreshing and energizing drink that’s good for you. Use the best quality. For eight cups, use about eight cups of water; add as much coffee as you prefer, boil for a minute, then remove it from heat, and add a cup of cold water to settle the grounds at the bottom; in five minutes, it will be very clear.
Or, beat one or two eggs, which mix with ground coffee to form a ball; nearly fill the pot with cold water, simmer gently for half an hour, having introduced the ball; do not boil, or you will destroy the aroma.
Or, beat one or two eggs, then mix them with ground coffee to form a ball. Fill the pot almost to the top with cold water, and let it simmer gently for half an hour, adding the ball. Do not boil, or you'll ruin the aroma.
Coffee.—The following is a delicious dish either for summer breakfast or dessert: Make a strong infusion of Mocha coffee; put it in a porcelain bowl, sugar it properly and add to it an equal portion of boiled milk, or one-third the quantity of rich cream. Surround the bowl with pounded ice.
Coffee.—Here’s a fantastic dish that works great for a summer breakfast or dessert: Brew a strong cup of Mocha coffee; pour it into a porcelain bowl, sweeten it to taste, and mix in an equal amount of boiled milk or a third of that amount in rich cream. Place the bowl on a bed of crushed ice.
Currant Wine.—One quart currant juice, three pounds of sugar, sufficient water to make a gallon.
Currant Wine.—One quart of currant juice, three pounds of sugar, enough water to make a gallon.
Egg Gruel.—Boil eggs from one to three hours until hard enough to grate; then boil new milk and thicken with the egg, and add a little salt. Excellent in case of nausea.
Egg Gruel.—Boil eggs for one to three hours until they’re hard enough to grate; then boil fresh milk and thicken it with the grated egg, and add a little salt. Great for when you feel nauseous.
Lemon Syrup.—Pare off the yellow rind of the lemon, slice the lemon and put a layer of lemon and a thick layer of sugar in a deep plate; cover close with a saucer, and set in a warm place. This is an excellent remedy for a cold.
Lemon Syrup.—Peel the yellow rind off the lemon, slice the lemon, and place a layer of lemon slices along with a thick layer of sugar in a deep plate. Cover it tightly with a saucer and set it in a warm spot. This is a great remedy for a cold.
Lemonade.—Take a quart of boiling water, and add to it five ounces of lump-sugar, the yellow rind of the lemon rubbed off with a bit of sugar, and the juice of three lemons. Stir all together and let it stand till cool. Two ounces of cream of tartar may be used instead of the lemons, water being poured upon it.
Lemonade.—Take a quart of boiling water, and add five ounces of sugar, the yellow peel of the lemon scraped off with a bit of sugar, and the juice of three lemons. Mix everything together and let it cool. You can use two ounces of cream of tartar instead of the lemons, pouring water over it.
Raspberry Vinegar.—Fill a jar with red raspberries picked from the stalks. Pour in as much vinegar as it will hold. Let it stand ten days, then strain it through a sieve. Don't press the berries, just let the juice run through. To every pint add one pound loaf sugar. Boil it like other syrup; skim, and bottle when cold.
Raspberry Vinegar.—Fill a jar with red raspberries picked from the plants. Pour in enough vinegar to cover them. Let it sit for ten days, then strain it through a sieve. Don’t mash the berries, just allow the juice to flow through. For every pint, add one pound of loaf sugar. Boil it like other syrups; skim off the foam, and bottle it when it’s cool.
Summer Drink.—Boil together for five minutes two ounces of tartaric acid, two pounds white sugar, three lemons sliced, two quarts of water; when nearly cold add the whites of four eggs beaten to a froth, one tablespoonful of flour and half an ounce of wintergreen. Two tablespoonfuls in a glass of water make a pleasant drink; for those who like effervescence add as much soda as a ten-cent piece will hold, stirring it briskly before drinking.
Summer Drink.—Boil together for five minutes two ounces of tartaric acid, two pounds of white sugar, three sliced lemons, and two quarts of water; when it's almost cold, add the beaten egg whites from four eggs, one tablespoon of flour, and half an ounce of wintergreen. Two tablespoons in a glass of water create a refreshing drink; for those who enjoy fizz, add as much soda as a dime can hold, stirring it quickly before drinking.
Blackberry Syrup.—To one pint of juice put one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce mace, and two teaspoons cloves; boil all together for a quarter of an hour, then strain the syrup, and add to each pint a glass of French brandy.
Blackberry Syrup.—For one pint of juice, add one pound of white sugar, half an ounce of powdered cinnamon, a fourth of an ounce of mace, and two teaspoons of cloves; boil everything together for fifteen minutes, then strain the syrup and add a glass of French brandy for each pint.
Tea.—When the water in the teakettle begins to boil, have ready a tin tea-steeper; pour into the tea-steeper just a very little of the boiling water, and then put in tea, allowing one teaspoon of tea to each person. Pour over this boiling water until the steeper is a little more than half full; cover tightly and let it stand where it will keep hot, but not to boil. Let the tea infuse for ten or fifteen minutes, and then pour into the tea-urn, adding more boiling water, in the proportion of one cup of water for every teaspoon of dry tea which has been infused. Have boiling water in a water-pot, and weaken each cup of tea [pg 99] as desired. Do not use water for tea that has been boiled long. Spring water is best for tea, and filtered water next best.
Tea.—When the water in the kettle starts to boil, grab a tin tea infuser; pour a little of the boiling water into the infuser, then add tea, using one teaspoon of tea for each person. Pour more boiling water over it until the infuser is a little more than half full; cover it tightly and let it sit in a warm place, but don’t let it boil. Let the tea steep for ten to fifteen minutes, then pour it into the tea urn, adding more boiling water at the rate of one cup of water for every teaspoon of dry tea that has steeped. Have boiling water in a pot to adjust the strength of each cup of tea [pg 99] as you like. Avoid using water for tea that has been boiled for too long. Spring water is the best for tea, and filtered water is the next best option.
Iced Tea a la Russe.—To each glass of tea add the juice of half a lemon, fill up the glass with pounded ice, and sweeten.
Iced Tea a la Russe.—For each glass of tea, add the juice of half a lemon, fill the glass with crushed ice, and sweeten to taste.
General Directions for Making Bread.—In the composition of good bread, there are three important requisites: Good flour, good yeast, [and here let us recommend Gillett's Magic Yeast Cakes. They keep good for one year in any climate, and once used you will not do without it. All grocers keep it] and strength to knead it well. Flour should be white and dry, crumbling easily again after it is pressed in the hand.
General Directions for Making Bread.—To make good bread, there are three key requirements: quality flour, quality yeast, [and we recommend Gillett's Magic Yeast Cakes. They last for a year in any climate, and once you use them, you won’t want to be without them. All grocery stores carry it] and the strength to knead it properly. The flour should be white and dry, breaking apart easily when squeezed in your hand.
A very good method of ascertaining the quality of yeast will be to add a little flour to a very small quantity, setting it in a warm place. If in the course of ten or fifteen minutes it raises, it will do to use.
A great way to check the quality of yeast is to mix a bit of flour with a small amount of yeast and place it in a warm spot. If it rises in about ten to fifteen minutes, it's good to use.
When you make bread, first set the sponge with warm milk or water, keeping it in a warm place until quite light. Then mold this sponge, by adding flour, into one large loaf, kneading it well. Set this to rise again, and then when sufficiently light mold it into smaller loaves, let it rise again, then bake. Care should be taken not to get the dough too stiff with flour; it should be as soft as it can be to knead well. To make bread or biscuits a nice color, wet the dough over top with water just before putting it into the oven. Flour should always be sifted.
When you make bread, first prepare the sponge with warm milk or water, keeping it in a warm place until it's quite fluffy. Then mix this sponge with flour to form a large loaf, kneading it thoroughly. Let it rise again, and when it’s fluffy enough, shape it into smaller loaves, let them rise again, and then bake. Be careful not to make the dough too stiff with flour; it should be as soft as possible to knead well. To give bread or biscuits a nice color, brush the top of the dough with water right before putting it in the oven. Always sift the flour.
Brown Bread, for those who can eat corn-meal: Two cups Indian meal to one cup flour; one-half teacup syrup, 2-1/2 cups milk; 1 teaspoon salt; 3 teaspoons of Gillett's baking powder. Steam an hour and a half. To be eaten hot. It goes very nicely with a corn-beef dinner.
Brown Bread, for those who can eat cornmeal: Two cups of cornmeal to one cup of flour; half a teacup of syrup, 2.5 cups of milk; 1 teaspoon of salt; 3 teaspoons of Gillett's baking powder. Steam for an hour and a half. Serve hot. It pairs really well with a corned beef dinner.
Brown Bread.—Stir together wheat meal and cold water (nothing else, not even salt) to the consistency of a thick batter. Bake in small circular pans, from three to three and a half inches in diameter, (ordinary tin pattypans do very well) in a quick, hot oven. It is quite essential that it be baked in this sized cake, as it is upon this that the raising depends. [In this article there are none of the injurious qualities of either fermented or superfine flour bread; and it is so palpably wholesome food, that it appeals at once to the common sense of all who are interested in the subject.]
Brown Bread.—Mix wheat flour and cold water (nothing else, not even salt) until you get a thick batter. Bake in small round pans, about three to three and a half inches in diameter (ordinary tin patty pans work great), in a hot, quick oven. It’s crucial to bake it in this size, as the raising depends on it. [This recipe doesn’t have the harmful qualities of fermented or super fine flour bread; it’s obviously healthy food that appeals to the common sense of everyone interested in the topic.]
Brown Bread—Take part of the sponge that has been prepared for your white bread, warm water can be added, mix it with graham flour (not too stiff).
Brown Bread—Take some of the sponge that you prepared for your white bread, add warm water, and mix it with graham flour (not too stiff).
Boston Brown Bread.—To make one loaf:—Rye meal unsifted, half a pint; Indian meal sifted, one pint; sour milk, one pint; molasses, half a gill. Add a teaspoonful of salt, one teaspoonful of soda dissolved in a little hot water; stir well, put in a greased pan, let it rise one hour, and steam four hours.
Boston Brown Bread.—To make one loaf:—Half a pint of unsifted rye meal; one pint of sifted cornmeal; one pint of sour milk; half a gill of molasses. Add a teaspoon of salt and a teaspoon of baking soda dissolved in a little hot water; mix well, pour into a greased pan, let it rise for one hour, and steam for four hours.
Boston Brown Bread.—One and one-half cups of graham flour, two cups of corn meal, one-half cup of molasses, one pint of sweet milk, and one-half a teaspoon of soda; steam three hours.
Boston Brown Bread.—1½ cups of graham flour, 2 cups of cornmeal, ½ cup of molasses, 1 pint of sweet milk, and ½ teaspoon of baking soda; steam for 3 hours.
Corn Bread.—One-half pint of buttermilk, one-half pint of sweet milk; sweeten the sour milk with one-half teaspoon of soda; beat two eggs, whites and yolks together; pour the milk into the eggs, then thicken with about nine tablespoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg; when melted pour it in the batter; this lard by stirring it will grease the pan to bake in; add a teaspoon of salt.
Corn Bread.—1/2 pint of buttermilk, 1/2 pint of regular milk; sweeten the buttermilk with 1/2 teaspoon of baking soda; beat two eggs, both whites and yolks together; mix the milk into the eggs, then thicken with about 9 tablespoons of sifted cornmeal. Place the pan on the stove with a piece of lard about the size of an egg; when it's melted, pour it into the batter; stirring will grease the pan for baking; add 1 teaspoon of salt.
Excellent Bread.—Four potatoes mashed fine, four teaspoons of salt, two quarts of lukewarm milk, one-half cake Gillett's magic yeast dissolved in one-half cup of warm water, flour enough to make a pliable dough; mold with hands well greased with lard; place in pans, and when sufficiently light, it is ready for baking.
Awesome Bread.—Four potatoes, mashed really well, four teaspoons of salt, two quarts of lukewarm milk, half a cake of Gillett's magic yeast dissolved in half a cup of warm water, and enough flour to make a smooth dough; knead it with hands well greased with lard; put it in pans, and when it has risen enough, it’s ready to bake.
French Bread.—With a quarter of a peck of fine flour mix the yolks of three and whites of two eggs, beaten and strained, a little salt, half a pint of good yeast that is not bitter, and as much milk, made a little warm, as will work into a thin light dough. Stir it about, but don't knead it. Have ready three quart wooden dishes, divide the dough among them, set to rise, then turn them out into the oven, which must be quick. Rasp when done.
French Bread.—Take a quarter of a peck of fine flour and mix it with the yolks of three eggs and the whites of two eggs, both beaten and strained, a little salt, half a pint of good yeast that isn’t bitter, and enough slightly warm milk to create a thin, light dough. Stir it around, but don't knead it. Prepare three quart-sized wooden bowls, divide the dough among them, let it rise, and then pour it into a hot oven. Grate it when it's done.
Graham Bread.—For one loaf, take two cups of white bread sponge, to which add two tablespoons of brown sugar, and graham flour to make a stiff batter; let it rise, after which add graham flour sufficient to knead, but not very stiff; then put it in the pan to rise and bake.
Graham Bread.—For one loaf, take two cups of white bread sponge, add two tablespoons of brown sugar, and mix in graham flour to create a thick batter; let it rise. After that, add enough graham flour to knead it but keep it soft—not too stiff. Then place it in the pan to rise and bake.
Italian Bread.—Make a stiff dough, with two pounds of fine flour, six of white powdered sugar, three or four eggs, a lemon-peel grated, and two ounces of fresh butter. If the dough is not firm enough, add more flour and sugar. Then turn it out, and work it well with the hand, cut it into round long biscuits, and glaze them with white of egg.
Italian Bread.—Make a stiff dough using two pounds of fine flour, six ounces of powdered sugar, three or four eggs, the grated peel of a lemon, and two ounces of fresh butter. If the dough isn’t firm enough, add more flour and sugar. Then turn it out and knead it well by hand, cut it into long round biscuits, and brush them with egg white.
Rice and Wheat Bread.—Simmer a pound of rice in two quarts of water till soft; when it is of a proper warmth, mix it well with four pounds of flour, and yeast, and salt as for other bread; of yeast about four large spoonfuls; knead it well; then set to rise before the fire. Some of the flour should be reserved to make up the loaves. If the rice should require more water, it must be added, as some rice swells more than others.
Rice and Wheat Bread.—Cook a pound of rice in two quarts of water until it's soft; once it's at the right temperature, mix it thoroughly with four pounds of flour, along with yeast and salt like you would for regular bread; use about four large spoonfuls of yeast. Knead the mixture well, then let it rise near the heat. Set aside some of the flour to shape the loaves. If the rice needs more water, add it, as some types of rice expand more than others.
Sago Bread.—Boil two lbs. of sago in three pints of water until reduced to a quart, then mix with it half a pint of yeast, and pour the mixture into fourteen lbs. of flour. Make into bread in the usual way.
Sago Bread.—Boil two pounds of sago in three pints of water until it reduces to a quart, then mix in half a pint of yeast, and pour the mixture into fourteen pounds of flour. Make the bread as you normally would.
Steamed Bread.—Two cups corn meal; 1 cup graham flour; 1/2 cup N. O. molasses; salt and teaspoonful of soda. Mix soft with sour milk, or make with sweet milk and Gillett's baking powder. Put in tight mold in kettle of water; steam three hours or more. This is as nice as Boston brown bread.
Steamed Bread.—2 cups cornmeal; 1 cup graham flour; ½ cup New Orleans molasses; salt and 1 teaspoon of baking soda. Mix with sour milk, or use sweet milk and Gillett's baking powder. Place in a tight mold in a pot of water; steam for 3 hours or more. This is just as good as Boston brown bread.
Use this receipt with flour instead of graham; add a cup of beef suet, and it makes a nice pudding in the winter. Eat with syrup or cream.
Use this recipe with flour instead of graham; add a cup of beef suet, and it makes a nice pudding in the winter. Serve with syrup or cream.
Biscuits.—Mix a quart of sweet milk with half a cup of melted butter; stir in a pinch of salt, two teaspoonfuls of baking powder and flour enough for a stiff batter. Have the oven at a brisk heat. Drop the batter, a spoonful in a place, on buttered pans. They will bake in fifteen minutes.
Biscuits.—Mix a quart of sweet milk with half a cup of melted butter; stir in a pinch of salt, two teaspoons of baking powder, and enough flour for a thick batter. Preheat the oven to a moderate temperature. Drop the batter, a spoonful at a time, onto greased pans. They will bake in about fifteen minutes.
Cream Biscuits.—Three heaping tablespoons of sour cream; put in a bowl or vessel containing a quart and fill two-thirds full of sweet milk, two teaspoons cream tartar, one teaspoon of soda, a little salt; pour the cream in the flour, mix soft and bake in a quick oven.
Cream Biscuits.—Three generous tablespoons of sour cream; place in a bowl or container with a quart and fill two-thirds full with sweet milk, two teaspoons of cream of tartar, one teaspoon of baking soda, and a pinch of salt; pour the cream into the flour, mix until soft, and bake in a hot oven.
French Biscuits.—Two cups of butter, two cups of sugar, one egg (or the whites of two), half a cup of sour milk, half a teaspoon of soda; flour to roll; sprinkle with sugar.
French Biscuits.—2 cups of butter, 2 cups of sugar, 1 egg (or the whites of 2), ½ cup of sour milk, ½ teaspoon of baking soda; enough flour to roll out; sprinkle with sugar.
Rye Biscuits.—Two cups of rye meal, one and a half cups flour, one-third cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus.
Rye Biscuits.—Two cups of rye flour, one and a half cups of regular flour, one-third cup of molasses, one egg, a pinch of salt, two cups of sour milk, and two level teaspoons of baking soda.
Soda Biscuits.—To each quart of flour add one tablespoon of shortening, one-half teaspoon of salt, and three and a half heaping teaspoons of Gillett's baking powder; mix baking powder thoroughly through the flour, then add other ingredients. Do not knead, and bake quickly. To use cream tartar and soda, take the same proportions [pg 100] without the baking powder, using instead two heaping teaspoons cream tartar and one of soda. If good they will bake in five minutes.
Soda Biscuits.—For each quart of flour, add one tablespoon of shortening, half a teaspoon of salt, and three and a half heaping teaspoons of Gillett's baking powder. Mix the baking powder thoroughly with the flour, then add the other ingredients. Do not knead, and bake quickly. To use cream of tartar and baking soda, use the same proportions [pg 100] but omit the baking powder, using instead two heaping teaspoons of cream of tartar and one teaspoon of baking soda. If done correctly, they will bake in five minutes.
Tea Biscuits.—One cup of hot water, two of milk, three tablespoons of yeast; mix thoroughly; after it is risen, take two-thirds of a cup of butter and a little sugar and mold it; then let it rise, and mold it into small cakes.
Tea Biscuits.—One cup of hot water, two cups of milk, three tablespoons of yeast; mix well; after it has risen, take two-thirds of a cup of butter and a bit of sugar and knead it; then let it rise again, and shape it into small cakes.
Bannocks.—One pint corn meal, pour on it boiling water to thoroughly wet it. Let it stand a few minutes; add salt and one egg and a little sweet cream, or a tablespoon melted butter. Make into balls and fry in hot lard.
Bannocks.—Take one pint of corn meal and pour boiling water over it to completely soak it. Let it sit for a few minutes; then add salt, one egg, and a bit of sweet cream, or a tablespoon of melted butter. Shape into balls and fry them in hot lard.
Breakfast Cakes.—One cup milk, one pint flour, three eggs, piece butter size of an egg, two teaspoons cream tartar, one teaspoon soda, one tablespoon butter.
Breakfast Cakes.—One cup of milk, one pint of flour, three eggs, a piece of butter the size of an egg, two teaspoons of baking powder, one teaspoon of baking soda, one tablespoon of butter.
Buckwheat Cakes.—One quart buckwheat flour, four tablespoons yeast, one tablespoon salt, one handful Indian meal, two tablespoons molasses, not syrup. Warm water enough to make a thin batter; beat very well and set in a warm place. If the batter is the least sour in the morning, add a little soda.
Buckwheat Cakes.—One quart of buckwheat flour, four tablespoons of yeast, one tablespoon of salt, a handful of cornmeal, two tablespoons of molasses (not syrup). Use warm water enough to make a thin batter; mix well and let it sit in a warm place. If the batter tastes slightly sour in the morning, add a little baking soda.
Quick Buckwheat Cakes.—One quart of buckwheat flour, one-half a teacup of corn meal or wheat flour, a little salt, and two tablespoons of syrup. Wet these with cold or warm water to a thin batter, and add, lastly, four good-tablespoons of Gillett's baking powder.
Quick Buckwheat Cakes.—One quart of buckwheat flour, half a teacup of cornmeal or wheat flour, a pinch of salt, and two tablespoons of syrup. Mix these with cold or warm water to make a thin batter, and finally, add four generous tablespoons of Gillett's baking powder.
Spanish Buns.—Five eggs well beaten; cut up in a cup of warm new milk half a pound of good butter, one pound of sifted flour, and a wineglassful of good yeast; stir these well together; set it to rise for an hour, in rather a warm place; when risen, sift in half a pound of white sugar, and half a grated nutmeg; add one wineglass of wine and brandy, mixed, one wineglass of rose-water, and one cupful of currants, which have been cleaned thoroughly. Mix these well, pour it into pans, and set it to rise again for half an hour. Then bake one hour. Icing is a great improvement to their appearance.
Spanish Buns.—Five eggs, well beaten; add half a pound of good butter cut into a cup of warm fresh milk, one pound of sifted flour, and a wineglass of good yeast; mix these well together; let it rise for an hour in a warm place; once it has risen, sift in half a pound of white sugar and half a grated nutmeg; add one wineglass of mixed wine and brandy, one wineglass of rose water, and one cup of thoroughly cleaned currants. Mix these well, pour into pans, and let it rise again for half an hour. Then bake for one hour. Icing really enhances their appearance.
Bath Buns.—- Take 1 lb. of flour, put it in a dish, and make a hole in the middle, and pour in a dessert spoonful of good yeast; pour upon the yeast half a cupful of warm milk, mix in one-third of the flour, and let it rise an hour. When it has risen, put in 6 ozs. of cold butter, 4 eggs, and a few caraway seeds; mix all together with the rest of the flour. Put it in a warm place to rise. Flatten it with the hand on a pasteboard. Sift 6 ozs. of loaf sugar, half the size of a pea; sprinkle the particles over the dough; roll together to mix the sugar; let it rise in a warm place about 20 minutes. Make into buns, and lay on buttered tins; put sugar and 9 or 10 comfits on the tops, sprinkle them with water; bake in a pretty hot oven.
Bath Buns.—- Take 1 lb. of flour, place it in a bowl, and create a well in the center. Pour in a dessert spoonful of good yeast and add half a cup of warm milk. Mix in a third of the flour and let it rise for an hour. Once risen, add 6 oz. of cold butter, 4 eggs, and a few caraway seeds. Combine everything with the remaining flour and set it in a warm spot to rise again. Flatten the dough with your hand on a cutting board. Sift 6 oz. of granulated sugar to about the size of a pea and sprinkle it over the dough. Roll it together to mix in the sugar, then let it rise in a warm place for about 20 minutes. Shape the mixture into buns and place them on buttered baking trays. Top with sugar and 9 or 10 candied fruits, then sprinkle them with water. Bake in a fairly hot oven.
Graham Gems.—One quart of sweet milk, one cup syrup, one teaspoon soda, two teaspoons cream tartar, little salt; mix cream tartar in graham flour, soda in milk, and make it as stiff with the flour as will make it drop easily from the spoon into muffin rings.
Graham Gems.—One quart of sweet milk, one cup of syrup, one teaspoon of baking soda, two teaspoons of cream of tartar, a pinch of salt; mix the cream of tartar into the graham flour, mix the baking soda into the milk, and make the batter as thick with the flour as needed so it drops easily from the spoon into muffin rings.
Brown Griddle Cakes.—Take stale bread, soak in water till soft, drain off water through colander, beat up fine with fork, to one quart of the crumb batter, add one quart each milk and flour, and four eggs well beaten. Mix, bake in a griddle.
Brown Griddle Cakes.—Take stale bread, soak in water until soft, drain the water through a colander, and mash it up with a fork. For one quart of the crumb mixture, add one quart each of milk and flour, and four well-beaten eggs. Mix it all together and cook on a griddle.
Wheat Gems.—One pint milk, two eggs, flour enough to make a batter not very stiff, two large spoons melted butter, yeast to raise them, a little soda and salt. Bake in gem irons.
Wheat Gems.—One pint of milk, two eggs, enough flour to make a batter that’s not too thick, two large tablespoons of melted butter, yeast to help them rise, a little baking soda, and salt. Bake in gem pans.
Johnnie Cake.—- One pint of corn meal, one teacup of flour, two eggs, one pint of sweet milk, one tablespoon of molasses, one tablespoon of melted butter, a little salt, one teaspoon of soda, one teaspoon of cream of tartar; bake in square tins.
Johnnie Cake.—- One pint of cornmeal, one teacup of flour, two eggs, one pint of sweet milk, one tablespoon of molasses, one tablespoon of melted butter, a little salt, one teaspoon of baking soda, one teaspoon of cream of tartar; bake in square pans.
Mush.—Indian or oatmeal mush is best made in the following manner: Put fresh water in a kettle over the fire to boil, and put in some salt; when the water boils, stir in handful by handful corn or oatmeal until thick enough for use. In order to have excellent mush, the meal should be allowed to cook well, and long as possible while thin, and before the final handful is added.
Mush.—Indian or oatmeal mush is best made like this: Put fresh water in a pot on the stove to boil, and add some salt. When the water is boiling, stir in cornmeal or oatmeal a handful at a time until it’s thick enough for use. For the best mush, let the meal cook well and for as long as possible while it’s still thin, before adding the final handful.
Fried Mush.—When desired to be fried for breakfast, turn into an earthen dish and set away to cool. Then cut in slices when you wish to fry; dip each piece in beaten eggs and fry on a hot griddle.
Fried Mush.—To make it for breakfast, transfer it to a ceramic dish and let it cool. When you're ready to fry it, slice it up, dip each piece in beaten eggs, and fry them on a hot griddle.
Muffins.—One tablespoonful of butter, two tablespoons sugar, two eggs—stir altogether; add one cup of sweet milk, three teaspoons of baking powder, flour to make a stiff batter. Bake twenty minutes in a quick oven.
Muffins.—One tablespoon of butter, two tablespoons of sugar, two eggs—mix everything together; add one cup of sweet milk, three teaspoons of baking powder, and enough flour to make a thick batter. Bake for twenty minutes in a hot oven.
English Pancakes.—Make a batter of two teacups of flour, four eggs, and one quart of milk. Add, as a great improvement, one tablespoonful of brandy with a little nutmeg scraped in. Make the size of frying pan. Sprinkle a little granulated sugar over the pancake, roll it up, and send to the table hot.
English Pancakes.—Make a batter with two cups of flour, four eggs, and one quart of milk. For a great improvement, add one tablespoon of brandy and a little grated nutmeg. Make the size of a frying pan. Sprinkle a little granulated sugar over the pancake, roll it up, and serve it hot.
Pop Overs.—Three cups of milk and three cups flour, three eggs, a little salt, one tablespoon melted butter put in the last thing; two tablespoons to a puff.
Pop Overs.—Three cups of milk, three cups of flour, three eggs, a pinch of salt, and one tablespoon of melted butter added last; two tablespoons for each puff.
Rolls.—To the quantity of light bread-dough that you would take for twelve persons, add the white of one egg well beaten, two tablespoons of white sugar, and two tablespoons of butter; work these thoroughly together; roll out about half an inch thick; cut the size desired, and spread one with melted butter and lay another upon the top of it. Bake delicately when they have risen.
Rolls.—For the amount of light bread dough you would use for twelve people, mix in the well-beaten white of one egg, two tablespoons of white sugar, and two tablespoons of butter. Combine everything well; roll out to about half an inch thick; cut into your preferred size, and spread melted butter on one piece before placing another on top. Bake gently once they have risen.
French Rolls.—One quart flour, add two eggs, one half-pint milk, tablespoon of yeast, kneed it well; let rise till morning. Work in one ounce of butter, and mold in small rolls. Bake immediately.
French Rolls.—One quart of flour, add two eggs, half a pint of milk, and a tablespoon of yeast, knead it well; let it rise overnight. Incorporate one ounce of butter and shape into small rolls. Bake right away.
Rusks.—Milk enough with one-half cup of yeast to make a pint; make a sponge and rise, then add one and a half cups of white sugar, three eggs, one-half cup of butter; spice to your taste; mold, then put in pan to rise. When baked, cover the tops with sugar dissolved in milk.
Rusks.—Use enough milk with half a cup of yeast to make a pint; create a sponge and let it rise, then add one and a half cups of white sugar, three eggs, and half a cup of butter; season to your taste; shape the dough, then place it in a pan to rise. Once baked, cover the tops with sugar dissolved in milk.
Waffles.—One quart of sweet or sour milk, four eggs, two-thirds of a cup of butter, half a teaspoonful of salt, three teaspoonfuls of baking-powder; flour enough to make a nice batter. If you use sour milk leave out the baking-powder, and use two teaspoons soda. Splendid.
Waffles.—One quart of sweet or sour milk, four eggs, two-thirds of a cup of butter, half a teaspoon of salt, three teaspoons of baking powder; enough flour to make a nice batter. If you're using sour milk, skip the baking powder, and use two teaspoons of baking soda instead. Delicious.
Yeast.—In reference to yeast, we advise the use of Magic Yeast Cakes; it keeps good a year, and works quicker and better than other yeasts.
Yeast.—When it comes to yeast, we recommend using Magic Yeast Cakes; they stay fresh for a year and work faster and more effectively than other yeasts.
Suggestions in Making Cake.—It is very desirable that the materials be of the finest quality. Sweet, fresh butter, eggs, and good flour are the first essentials. The process of putting together is also quite an important feature, and where other methods are not given in this work by contributors, it would be well for the young housekeeper to observe the following directions:
Suggestions for Making Cake.—It's really important to use the best quality ingredients. Fresh, sweet butter, eggs, and good flour are essential. The method of mixing everything together is also crucial, and where no other methods are provided in this work by contributors, it would be wise for the new housekeeper to follow these directions:
Never allow the butter to oil, but soften it by putting in a moderately warm place before you commence other preparations for your cake; then put it into an earthen dish—tin, if not new, will discolor your cake as you stir it—and add your sugar; beat the butter and sugar to a cream, add the yolks of the eggs, then the milk, and lastly the beaten whites of the eggs and flour. Spices and liquors may be added after the yolks of the eggs are put in, and fruit should be put in with the flour.
Never let the butter melt, but soften it by placing it in a moderately warm spot before you start preparing your cake. Then transfer it to a ceramic dish—using tin, especially if it’s not new, can change the color of your cake as you mix. Add your sugar and beat the butter and sugar together until creamy. Next, mix in the egg yolks, then the milk, and finally fold in the beaten egg whites and flour. You can add spices and liquors after adding the egg yolks, and any fruit should be mixed in with the flour.
The oven should be pretty hot for small cakes, and moderate for larger. To ascertain if a large cake is sufficiently baked, pierce it with a broom-straw through the center; if done, the straw will come out free from dough; if not done, dough will adhere to the straw. Take it out of the tin about fifteen minutes after it is taken from the oven (not sooner), and do not turn it over on the top to cool.
The oven should be quite hot for small cakes and at a moderate temperature for larger ones. To check if a large cake is fully baked, poke it in the center with a clean broom straw; if it's done, the straw will come out without any dough on it; if it's not done, dough will stick to the straw. Remove it from the pan about fifteen minutes after taking it out of the oven (not any sooner), and don't flip it over to cool.
Frosting.—One pint granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring often; while the sugar is boiling, beat the whites of two eggs till they are firm; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all rapidly together until of the right consistency to spread over the cake. Flavor with lemon, if preferred. This is sufficient for two loaves.
Frosting.—One pint of granulated sugar, moisten it well with enough water to dissolve it when heated; bring it to a boil until it forms threads when dripped from a spoon, stirring frequently; while the sugar is boiling, beat the whites of two eggs until they are firm; then, once thoroughly beaten, pour them into a deep bowl, and when the sugar is ready, pour it over the egg whites, beating everything together quickly until it reaches the right consistency to spread on the cake. Add lemon flavor if you like. This is enough for two loaves.
Frosting, for Cake.—One cup frosting-sugar, two tablespoons of water boiled together; take it off the stove, and stir in the white of one egg beaten to a stiff froth; stir all together well, then frost your cake with it, and you will never want a nicer frosting than this.
Frosting for Cake.—One cup of powdered sugar, two tablespoons of water boiled together; take it off the heat and stir in the white of one egg beaten to stiff peaks; mix everything together well, then frost your cake with it, and you'll never want a better frosting than this.
Chocolate Frosting.—Whites of two eggs, one and one-half cups of fine sugar, six great spoons of grated chocolate, two teaspoons of vanilla; spread rather thickly between layers and on top of cake. Best when freshly made. It should be made like any frosting.
Chocolate Frosting.—The whites of two eggs, one and a half cups of fine sugar, six big spoonfuls of grated chocolate, two teaspoons of vanilla; spread fairly thick between the layers and on top of the cake. Tastes best when freshly made. It should be prepared just like any other frosting.
Icing.—The following rules should be observed where boiled icing is not used:
Icing.—The following rules should be followed when boiled icing isn't being used:
Put the whites of your eggs in a shallow earthern dish, and allow at least a quarter of a pound or sixteen tablespoons of the finest white sugar for each egg. Take part of the sugar at first and sprinkle over the eggs; beat them for about half an hour, stirring in gradually the rest of the sugar; then add the flavor. If you use the juice of a lemon, allow more sugar. Tartaric and lemon-juice whitens icing. It may be shaded a pretty pink with strawberry-juice or cranberry syrup, or colored yellow by putting the juice and rind of a lemon in a thick muslin bag, and squeezing it hard into the egg and sugar.
Put the egg whites in a shallow dish, and use at least a quarter pound, or sixteen tablespoons, of the finest white sugar for each egg. Start by sprinkling some of the sugar over the egg whites; beat them for about thirty minutes, gradually mixing in the rest of the sugar; then add the flavoring. If you're using lemon juice, add more sugar. Tartaric acid and lemon juice help to whiten icing. You can tint it a nice pink with strawberry juice or cranberry syrup, or turn it yellow by putting the juice and zest of a lemon in a thick muslin bag and squeezing it firmly into the egg and sugar mixture.
If cake is well dredged with flour after baking, and then carefully wiped before the icing is put on, it will not run, and can be spread more smoothly. Put frosting on to the cake in large spoonfuls, commencing over the center; then spread it over the cake, using a large knife, dipping it occasionally in cold water. Dry the frosting on the cake in a cool, dry place.
If the cake is properly dusted with flour after baking and then carefully wiped before applying the icing, it won't slide off and can be spread more smoothly. Apply frosting to the cake in large spoonfuls, starting from the center; then spread it over the cake using a large knife, dipping it occasionally in cold water. Let the frosting dry on the cake in a cool, dry place.
Ice-Cream Icing, for White Cake.—Two cups pulverized white sugar, boiled to a thick syrup; add three teaspoons vanilla; when cold, add the whites of two eggs well beaten, and flavored with two teaspoons of citric acid.
Ice-Cream Icing, for White Cake.—Two cups of powdered white sugar, boiled into a thick syrup; add three teaspoons of vanilla; once it’s cool, mix in the beaten whites of two eggs, and flavor with two teaspoons of citric acid.
Icing, for Cakes.—Take ten whites of eggs whipped to a stiff froth, with twenty large spoonfuls of orange-flower water. This is to be laid smoothly on the cakes after they are baked. Then return them to the oven for fifteen minutes to harden the icing.
Icing, for Cakes.—Take ten egg whites whipped to a stiff froth, with twenty large spoonfuls of orange-flower water. Spread this smoothly on the cakes after they've baked. Then put them back in the oven for fifteen minutes to set the icing.
Icing.—One pound pulverized sugar, pour over one tablespoon cold water, beat whites of three eggs a little, not to a stiff froth; add to the sugar and water, put in a deep bowl, place in a vessel of boiling water, and heat. It will become thin and clear, afterward begin to thicken. When it becomes quite thick, remove from the fire and stir while it becomes cool till thick enough to spread with a knife. This will frost several ordinary-sized cakes.
Icing.—One pound of powdered sugar, mix with one tablespoon of cold water, beat the whites of three eggs lightly, not until they are stiff; add this to the sugar and water, transfer to a deep bowl, place it in a pot of boiling water, and heat. It will start thin and clear, then gradually thicken. Once it’s thick enough, take it off the heat and stir while it cools until it’s thick enough to spread with a knife. This will frost several regular-sized cakes.
Almond Cake.—Take ten eggs, beaten separately, the yolks from the whites; beat the yolks with half a pound of white sugar; blanch a quarter of a pound of almonds by pouring hot water on them, and remove the skins; pound them in a mortar smooth; add three drops of oil of bitter almonds; and rose-water to prevent the oiling of the almonds. Stir this also into the eggs. Half a pound of sifted flour stirred very slowly into the eggs; lastly, stir in the whites, which must have been whipped to a stiff froth. Pour this into the pans, and bake immediately three-quarters of an hour.
Almond Cake.—Take ten eggs, separated into yolks and whites; beat the yolks with half a pound of white sugar. Blanch a quarter of a pound of almonds by pouring hot water over them, and then remove the skins; grind them in a mortar until smooth; add three drops of bitter almond oil and rose water to stop the almonds from becoming oily. Mix this into the eggs. Slowly blend in half a pound of sifted flour. Finally, fold in the whipped egg whites until they form stiff peaks. Pour this mixture into the pans and bake immediately for about 45 minutes.
Cocoanut Cake.—Whip the whites of ten eggs, grate two nice cocoanuts, and add them; sift one pound of white sugar into half a pound of sifted flour; stir this well; add a little rose-water to flavor; pour into pans, and bake three-fourths of an hour.
Coconut Cake.—Whip the whites of ten eggs, grate two fresh coconuts, and mix them in; sift one pound of white sugar into half a pound of sifted flour; stir this well; add a little rose water for flavor; pour into pans, and bake for 45 minutes.
Cocoanut Drops.—One pound each grated cocoanut and sugar; four well beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and bake.
Coconut Drops.—One pound of grated coconut and sugar; four well-beaten eggs; four tablespoons of flour. Mix everything well, drop onto a pan, and bake.
Cocoanut Jumbles.—Take one cup butter, two cups sugar, three eggs well whipped, one grated cocoanut, stirred in lightly with the flour, which must be sufficient to stiffen to the required consistency. Bake one to know when enough flour is added.
Coconut Jumbles.—Take one cup of butter, two cups of sugar, and three eggs whipped well. Add one grated coconut, stirring it in lightly with enough flour to achieve the right consistency. Bake until you know you’ve added enough flour.
Coffee Cake.—Take three eggs, two cups brown sugar, one cup strong coffee, quarter of cup of butter, three cups flour, one teaspoonful cream tartar, half teaspoonful each soda and ground cinnamon and cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter and sugar to a cream, then add eggs beaten, coffee, flour sifted, and cream tartar, well mixed with it. Spices and raisins, then soda dissolved in sufficient warm water to absorb it. Thoroughly mix, and bake in round tins.
Coffee Cake.—Take three eggs, two cups of brown sugar, one cup of strong coffee, a quarter cup of butter, three cups of flour, one teaspoon of cream of tartar, half a teaspoon each of baking soda and ground cinnamon and cloves, half a grated nutmeg, and one cup of pitted raisins. Beat the butter and sugar together until creamy, then add the beaten eggs, coffee, sifted flour, and cream of tartar that’s well mixed in. Add the spices and raisins, then dissolve the baking soda in enough warm water to absorb it. Mix everything thoroughly and bake in round cake pans.
Cookies.—Two cups bright brown sugar, one cup butter, half cup sweet milk, two eggs, one teaspoonful soda, flour enough to roll out.
Cookies.—2 cups of brown sugar, 1 cup of butter, ½ cup of milk, 2 eggs, 1 teaspoon of baking soda, and enough flour to roll out.
Composition Cake.—Five eggs, three cups sugar, two cups butter, five cups flour, one wine-glass brandy, one nutmeg grated, half pound each raisins and currants, three teaspoonfuls Gillett's baking powder.
Composition Cake.—Five eggs, three cups of sugar, two cups of butter, five cups of flour, one wine glass of brandy, one grated nutmeg, half a pound each of raisins and currants, three teaspoons of Gillett's baking powder.
Corn Starch Cake.—Two cups pulverized sugar, one cup butter, cup corn starch, two cups sifted flour, seven eggs (whites beaten very light), one teaspoon soda, two teaspoons cream tartar (or two teaspoons caking powder instead of soda and cream tartar), flavor with lemon. In putting this together, beat butter and sugar to a light cream, dissolve corn starch in a cup of sweet milk, leaving enough of the milk to dissolve the soda if it is used, put cream of tartar or baking powder in the flour, beat the whites of the eggs separate when the butter and sugar are ready, put all the ingredients together first, leaving the eggs and flour to the last.
Corn Starch Cake.—Two cups powdered sugar, one cup butter, one cup corn starch, two cups sifted flour, seven eggs (whites beaten until very light), one teaspoon baking soda, two teaspoons cream of tartar (or two teaspoons baking powder instead of the baking soda and cream of tartar), flavored with lemon. To make this, beat the butter and sugar together until light and creamy, dissolve the corn starch in a cup of sweet milk, keeping some of the milk aside to dissolve the baking soda if you’re using it. Mix the cream of tartar or baking powder into the flour, and whip the egg whites separately once the butter and sugar are ready. Combine all the ingredients together, leaving the eggs and flour for last.
Cream Cake.—Half pint cream, one tablespoon butter rubbed into one tablespoon flour. Put the cream on the fire. When it boils stir in the butter and flour mixed, add half a tea cup sugar, two eggs very light, flavor with vanilla. Spread between cakes, and frost or sugar top of cake to please fancy.
Cream Cake.—Half a pint of cream, one tablespoon of butter blended into one tablespoon of flour. Heat the cream on the stove. When it boils, stir in the mixed butter and flour, add half a teacup of sugar, and two eggs beaten lightly, then flavor with vanilla. Spread between layers of cake, and frost or sprinkle sugar on top to your liking.
Cinnamon Cake.—Take two cups of brown sugar, one cup of butter, three-quarters cup of milk, half cup of vinegar, four eggs, large tablespoon of cinnamon, four cups of flour, one teaspoon of soda, two teaspoons cream tartar, mix all but vinegar and soda, then add vinegar, then soda, bake in large tin or patty pans.
Cinnamon Cake.—Take 2 cups of brown sugar, 1 cup of butter, ¾ cup of milk, ½ cup of vinegar, 4 eggs, a large tablespoon of cinnamon, 4 cups of flour, 1 teaspoon of baking soda, and 2 teaspoons of cream of tartar. Mix everything except the vinegar and baking soda, then add the vinegar and then the baking soda. Bake in a large tin or muffin pans.
Currant Cake.—Take two pounds of flour, half a pound of butter rubbed in the flour, half a pound of moist sugar, a few caraway seeds, three or four tablespoonfuls of yeast, and a pint of milk made a little warm. Mix all together, and let it stand an hour or two at the fire to rise; then beat it up with three eggs and a half pound of [pg 102] Put it into a tin, and bake two hours in a moderate oven.
Currant Cake.—Take two pounds of flour, half a pound of butter mixed in with the flour, half a pound of brown sugar, a few caraway seeds, three or four tablespoons of yeast, and a pint of warm milk. Mix everything together and let it sit for an hour or two by the fire to rise; then stir in three eggs and half a pound of currants. Pour it into a tin and bake for two hours in a moderate oven.
Cup Cake.—Cream half a cup of butter, and four cups of sugar by beating; stir in five well-beaten eggs; dissolve one teaspoonful of soda in a cup of good milk or cream, and six cups of sifted flour; stir all well together, and bake in tins.
Cup Cake.—Cream half a cup of butter and four cups of sugar by beating them together; then mix in five well-beaten eggs. Dissolve one teaspoon of baking soda in a cup of good milk or cream, and add six cups of sifted flour. Stir everything well together and bake in tins.
Delicate Cake.—Mix two cups of sugar, four of flour, half cup butter, half cup sweet milk, the whites of seven eggs, two teaspoons cream tartar, one teaspoon soda, rub the cream tartar in the flour and other ingredients, and flavor to suit the taste.
Delicate Cake.—Combine two cups of sugar, four cups of flour, half a cup of butter, half a cup of sweet milk, the whites of seven eggs, two teaspoons of cream of tartar, and one teaspoon of baking soda. Mix the cream of tartar into the flour and other ingredients, then add flavoring to taste.
Delicious Swiss Cake.—Beat the yolks of five eggs and one pound of sifted loaf sugar well together; then sift in one pound of best flour, and a large spoonful of anise seed; beat these together for twenty minutes; then whip to a stiff froth the five whites, and add them; beat all well; then roll out the paste an inch thick, and cut them with a molded cutter rather small; set them aside till the next morning to bake. Rub the tins on which they are baked with yellow wax; it is necessary to warm the tins to receive the wax; then let them become cool, wipe them, and lay on the cakes. Bake a light brown.
Delicious Swiss Cake.—Beat the yolks of five eggs and one pound of sifted granulated sugar together well. Then, sift in one pound of the best flour and a large spoonful of anise seed; mix these for twenty minutes. Next, whip the five egg whites until stiff and fold them in. Mix everything together thoroughly, then roll out the dough to about an inch thick and cut out small shapes with a cookie cutter. Set them aside to bake the next morning. Coat the baking tins with yellow wax; it's important to warm the tins before applying the wax. Let them cool, wipe them down, and place the cakes on them. Bake until light brown.
Doughnuts.—One and a half cup of sugar; half cup sour milk, two teaspoons soda, little nutmeg, four eggs, flour enough to roll out.
Doughnuts.—1.5 cups of sugar; 0.5 cup sour milk, 2 teaspoons baking soda, a pinch of nutmeg, 4 eggs, enough flour to roll out.
Drop Cake.—- To one pint cream, three eggs, one pinch of salt, thicken with rye till a spoon will stand upright in it, then drop on a well buttered iron pan which must be hot in the oven.
Drop Cake.—- To one pint of cream, add three eggs and a pinch of salt. Thicken with rye flour until a spoon can stand upright in it. Then drop it onto a well-buttered iron pan that’s hot in the oven.
Drop Cookies.—Whites of two eggs, one large cup of milk, one cup of sugar, one-half cup of butter, two teaspoonfuls baking-powder, flavor with vanilla, rose, or nutmeg; flour enough for thick batter, beat thoroughly, drop in buttered pans, dust granulated sugar on top, and bake with dispatch.
Drop Cookies.—Whites of two eggs, one large cup of milk, one cup of sugar, half a cup of butter, two teaspoons of baking powder, flavor with vanilla, rose, or nutmeg; enough flour for a thick batter, beat well, drop onto buttered pans, sprinkle granulated sugar on top, and bake quickly.
Fruit Cake.—Take one pint each of sour milk and sugar, two eggs, half pint melted butter, two teaspoons even full of soda, dissolve in milk flour enough to roll out into shape, and fry in hot lard.
Fruit Cake.—Take one pint each of sour milk and sugar, two eggs, half a pint of melted butter, two level teaspoons of baking soda dissolved in the milk, enough flour to roll out into shape, and fry in hot lard.
Fried Cakes.—Three eggs, one cup of sugar, one pint of new milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two teaspoonfuls of Gillett's baking powder and beat until very light. Drop by the dessert-spoonful into boiling lard. These will not absorb a bit of fat, and are the least pernicious of the doughnut family.
Fried Cakes.—Three eggs, one cup of sugar, one pint of fresh milk, a pinch of salt, nutmeg, and enough flour to make the mixture thick enough that a spoon can stand up in it; add two teaspoons of Gillett's baking powder and beat until very light. Drop by the dessert spoonful into boiling lard. These won’t soak up any fat and are the least unhealthy of the doughnut family.
Fruit Cake.—Take four pounds of brown sugar, four pounds of good butter, beaten to cream; put four pounds of sifted flour into a pan; whip thirty-two eggs to a fine froth, and add to the creamed butter and sugar; then take six pounds of cleaned currants, four pounds of stoned raisins, two pounds of cut citron, one pound of blanched almonds, crushed, but not pounded, to a paste—a large cup of molasses, two large spoonfuls of ground ginger, half an ounce of pounded mace, half an ounce of grated nutmeg, half an ounce of pounded and sifted cloves, and one of cinnamon. Mix these well together, then add four large wineglasses of good French brandy, and lastly, stir in the flour; beat this well, put it all into a stone jar, cover very closely, for twelve hours; then make into six loaves, and bake in iron pans. These cakes will keep a year, if attention is paid to their being put in a tin case, and covered lightly in an airy place. They improve by keeping.
Fruit Cake.—Take four pounds of brown sugar, four pounds of good butter, beaten until creamy; put four pounds of sifted flour into a bowl; whip thirty-two eggs until frothy and add them to the creamed butter and sugar; then add six pounds of cleaned currants, four pounds of pitted raisins, two pounds of chopped citron, one pound of blanched almonds, crushed but not turned into a paste—a large cup of molasses, two large spoonfuls of ground ginger, half an ounce of ground mace, half an ounce of grated nutmeg, half an ounce of ground and sifted cloves, and one of cinnamon. Mix these together thoroughly, then add four large wineglasses of good French brandy, and finally, stir in the flour; beat this well, pour it all into a stone jar, and cover tightly for twelve hours; then shape into six loaves and bake in metal pans. These cakes will last a year if you store them in a tin case and keep them covered lightly in a cool, airy place. They taste better as they age.
Ginger Drop Cake.—Cup each sugar, molasses, lard and boiling water, one teaspoon soda, half teaspoon cream tartar, stir in flour until it is as thick as cake, add sugar and salt.
Ginger Drop Cake.—1 cup each of sugar, molasses, lard, and boiling water, 1 teaspoon of baking soda, ½ teaspoon of cream of tartar, stir in flour until it’s thick like cake batter, then add sugar and salt.
Ginger Snaps.—Take one cup each of sugar, molasses, butter, half cup sour milk, two teaspoons cream tartar, one teaspoon soda, flour enough to roll out, cut into size desired and bake.
Ginger Snaps.—Combine one cup each of sugar, molasses, and butter, half a cup of sour milk, two teaspoons of cream of tartar, one teaspoon of baking soda, and enough flour to roll out. Cut into your preferred size and bake.
Ginger Snaps.—Two cups of New Orleans molasses, one cup of sugar, one of butter, one teaspoonful of soda, one of cloves, one of black pepper, and two tablespoons of ginger. These will keep good a month if you wish to keep them.
Ginger Snaps.—Two cups of New Orleans molasses, one cup of sugar, one cup of butter, one teaspoon of baking soda, one teaspoon of ground cloves, one teaspoon of black pepper, and two tablespoons of ground ginger. These will stay fresh for a month if you want to save them.
Graham Cakes.—Half a cup of butter, one-half cup sugar, one egg, one teacup sour milk, one-half teaspoon soda. Make a stiff batter by adding graham flour.
Graham Cakes.—Half a cup of butter, half a cup of sugar, one egg, one cup of sour milk, and half a teaspoon of baking soda. Make a thick batter by adding graham flour.
Good Graham Cakes.—Two cups sweet milk, one cup sweet cream, the white of one egg beaten to froth, half a spoonful of salt, dessert spoonful baking powder, stir in stiffened graham flour until quite thick, bake in muffin-rings or gem-tins, until well browned on top.
Good Graham Cakes.—Two cups of sweet milk, one cup of sweet cream, the white of one egg beaten until frothy, half a teaspoon of salt, and a dessert spoonful of baking powder. Mix in enough graham flour to make the batter quite thick. Bake in muffin rings or gem tins until they're nicely browned on top.
Indian Breakfast Patties.—To one pint of Indian meal add one egg, and a little salt, pour boiling water upon it, and fry brown immediately in pork fat. Cut open and put butter between, and send to the table hot.
Indian Breakfast Patties.—To one cup of cornmeal, add one egg and a pinch of salt, pour boiling water over it, and fry until golden brown in pork fat. Slice open, spread some butter in between, and serve hot.
Jumbles.—Stir together till of a light brown color, one pound sugar, one-half pound butter, then add eight eggs beaten to a froth, add flour enough to make them stiff enough to roll out, flavor with lemon, cut in rings half an inch thick, bake in quick oven.
Jumbles.—Mix together until light brown: one pound of sugar, half a pound of butter, then add eight eggs beaten until frothy. Add enough flour to make the mixture stiff enough to roll out, flavor with lemon, cut into rings half an inch thick, and bake in a hot oven.
Kisses.—Beat the whites of four eggs to a froth, stir into them half pound powdered white sugar; flavor with lemon, continue to beat it until it will be in a heap; lay the mixture on letter-paper, in the size and shape of half an egg, an inch apart, then lay the paper on hard wood and place in the oven without closing it, when they begin to look yellowish take them out and let them cool three or four minutes, then slip a thin knife carefully under and turn them into your left hand, take another and join the two by the sides next the paper, then lay them in a dish handling them gently. They may be batted a little harder, the soft inside taken out and jelly substituted.
Kisses.—Whip the whites of four eggs until frothy, then mix in half a pound of powdered white sugar; add lemon flavoring and keep beating until it forms stiff peaks. Spoon the mixture onto parchment paper in the shape and size of half an egg, about an inch apart. Place the paper on a wooden surface and put it in the oven without closing the door. When they start to turn a yellowish color, remove them and let them cool for three or four minutes. Carefully slide a thin knife underneath each one and transfer it to your left hand. Take another kiss and join the two sides together where they were touching the paper, then place them in a dish, handling them gently. You can also hit them a bit harder, scoop out the soft inside, and fill them with jelly instead.
Light Fruit Cake.—Take one cup butter, two cups sugar, four of flour, four eggs, one teaspoon cream tartar, half teaspoon soda, one cup sweet milk, one pound currants, half pound citron.
Light Fruit Cake.—Take 1 cup of butter, 2 cups of sugar, 4 cups of flour, 4 eggs, 1 teaspoon of cream of tartar, ½ teaspoon of baking soda, 1 cup of sweet milk, 1 pound of currants, and ½ pound of citron.
Marble Cake, Light Part.—One and a half cups white sugar, half cup butter, half cup sweet milk, one teaspoon cream tartar, half teaspoon soda, whites of four eggs, two and half cups flour.
Marble Cake, Light Part.—1.5 cups white sugar, 0.5 cup butter, 0.5 cup sweet milk, 1 teaspoon cream of tartar, 0.5 teaspoon baking soda, whites of 4 eggs, 2.5 cups flour.
Dark Part.—One cup brown sugar, half cup each molasses, butter and sour milk, one teaspoon cream tartar, one teaspoon soda, two and a half cups flour, yolks four eggs, half teaspoon cloves, allspice and cinnamon.
Dark Part.—One cup of brown sugar, half a cup each of molasses, butter, and sour milk, one teaspoon of cream of tartar, one teaspoon of baking soda, two and a half cups of flour, the yolks of four eggs, and half a teaspoon of cloves, allspice, and cinnamon.
Molasses Cookies.—Three cups New Orleans molasses, one cup butter, one-half cup lard, one heaped teaspoon soda, one tablespoon ginger, one cup hot water. Roll thick. Better after standing.
Molasses Cookies.—Three cups of New Orleans molasses, one cup of butter, half a cup of lard, one heaping teaspoon of baking soda, one tablespoon of ginger, one cup of hot water. Roll thick. They taste better after resting.
Muffins.—Take two cups flour, one cup milk, half cup sugar, four eggs, one-half teaspoon each of soda and cream tartar, one tablespoon butter. Bake in rings.
Muffins.—Take 2 cups of flour, 1 cup of milk, 1/2 cup of sugar, 4 eggs, 1/2 teaspoon each of baking soda and cream of tartar, and 1 tablespoon of butter. Bake in rings.
Graham Muffins.—Mix one pint sweet milk, sift your flour, then take half pound each Graham and wheat flour, five or six spoonfuls melted butter, two half spoons baking powder. Bake in rings in very quick oven.
Graham Muffins.—Combine one pint of sweet milk, sift the flour, then take half a pound each of Graham and wheat flour, five or six tablespoons of melted butter, and two half teaspoons of baking powder. Bake in muffin rings in a very hot oven.
Nut Cake.—Mix each two tablespoons of butter and sugar, two eggs, one cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda, pint of nuts or almonds. Nuts may be sliced or not as suits taste.
Nut Cake.—Combine two tablespoons of butter and sugar, two eggs, one cup of milk, three cups of flour, one teaspoon of cream of tartar, half a teaspoon of baking soda, and a pint of nuts or almonds. You can slice the nuts if you prefer, or leave them whole according to your taste.
Oat Cakes.—Mix fine and coarse oatmeal in equal proportions; add sugar, caraway-seeds, a dust of salt to three pounds of meal, a heaping teaspoonful of carbonate of soda; mix all thoroughly together, then add enough boiling water to make the whole a stiff paste; roll out this paste quite thin, and sprinkle meal on a griddle. Lay the cakes on to bake, or toast them quite dry in a Dutch oven in front of the fire; they should not scorch, but gradually dry through.
Oat Cakes.—Mix fine and coarse oatmeal in equal parts; add sugar, caraway seeds, a pinch of salt to three pounds of meal, and a heaping teaspoon of baking soda; mix everything together well, then add enough boiling water to make a stiff paste; roll this paste out thin and sprinkle meal on a griddle. Place the cakes on to bake, or toast them until completely dry in a Dutch oven in front of the fire; they shouldn’t burn, but should dry gradually.
Orange Cake, the Most Delicate and Delicious Cake there is.—Grated rind of one orange; two cups sugar; whites of four eggs and yolks of five; one cup sweet milk; one cup butter; two large teaspoonfuls baking powder, to be sifted through with the flour; bake quick in jelly tins. Filling: Take white of the one egg that was left; beat to a froth, add a little sugar and the juice of the orange, beat together, and spread between the layers. If oranges are not to be had, lemons will do instead.
Orange Cake, the Most Delicate and Delicious Cake There Is.—Grated rind of one orange; two cups of sugar; whites of four eggs and yolks of five; one cup of sweet milk; one cup of butter; two large teaspoons of baking powder, sifted with the flour; bake quickly in jelly tins. Filling: Take the white of the leftover egg; beat it until frothy, add a bit of sugar and the juice of the orange, mix together, and spread between the layers. If oranges are unavailable, lemons can be used instead.
Plain Fruit Cake.—One pound each butter beaten to a cream, sifted sugar, sifted flour, twelve eggs, whites and yolks, beaten separately. Two pounds currants, three pounds of stoned raisins chopped, one nutmeg, a little cinnamon and other spices, half pint wine and brandy mixed, one pound citron cut in slices and stuck in the batter after it is in the tin. Bake slowly two to three hours.
Plain Fruit Cake.—One pound of butter, beaten until creamy, sifted sugar, sifted flour, twelve eggs (whites and yolks beaten separately). Two pounds of currants, three pounds of chopped, stoned raisins, one nutmeg, a bit of cinnamon, and other spices, half a pint of mixed wine and brandy, and one pound of sliced citron added to the batter after it's in the tin. Bake slowly for two to three hours.
Plain Cake.—Flour, three-quarters of a pound; sugar, the same quantity; butter, four ounces; one egg and two tablespoonfuls of milk. Mix all together and bake.
Plain Cake.—Flour, ¾ pound; sugar, the same amount; butter, 4 ounces; 1 egg and 2 tablespoons of milk. Mix everything together and bake.
Puffs.—Two eggs beaten very light; one cup of milk, one cup of flour, and a pinch of salt. The gems should be heated while making the puffs, which are then placed in a quick oven.
Puffs.—Two eggs beaten very light; one cup of milk, one cup of flour, and a pinch of salt. The gems should be heated while making the puffs, which are then placed in a quick oven.
Plum Cake.—Six eggs well beaten, one pound of sugar, the same of flour, butter and currants, four ounces of candied peel, two tablespoonfuls of mixed spice. When it is all mixed, add one teaspoonful of carbonate of soda, and one of tartaric acid. Beat it all up quickly and bake directly.
Plum Cake.—Six eggs, beaten well, one pound of sugar, one pound of flour, butter, and currants, four ounces of candied peel, and two tablespoons of mixed spice. Once everything is mixed, add one teaspoon of baking soda and one of cream of tartar. Mix it all quickly and bake right away.
Pound Cake.—Take four and a half cups flour, 3 cups each butter and sugar. Ten eggs, yolks and whites beaten separately. Mix.
Pound Cake.—Take 4.5 cups of flour, 3 cups each of butter and sugar. Ten eggs, with yolks and whites beaten separately. Mix.
Pork Cake.—Take one pound salt pork chopped fine, boil a few minutes in half pint water, one cup molasses, two cups sugar, three eggs, two teaspoons soda, cinnamon, cloves, nutmeg to taste, one pound raisins chopped fine, flour to make a stiff batter.
Pork Cake.—Take one pound of salt pork, finely chopped, and boil it for a few minutes in half a pint of water. Add one cup of molasses, two cups of sugar, three eggs, two teaspoons of baking soda, and spices like cinnamon, cloves, and nutmeg to taste. Mix in one pound of finely chopped raisins and enough flour to create a thick batter.
Rich Shortbread.—Two pounds of flour, one pound butter, and quarter pound each of the following ingredients:—Candied orange and lemon peel, sifted loaf sugar, blanched sweet almonds and caraway comfits. Cut the peel and almonds into thin slices, and mix them with one pound and a half of flour and the sugar. Melt the butter, and when cool, pour it into the flour, mixing it quickly with a spoon. Then with the hands mix it, working in the remainder of the flour; give it one roll out till it is an inch thick, cut it into the size you wish, and pinch round the edges. Prick the top with a fork, and stick in some caraway comfits; put it on white paper, and bake on tins in a slow oven.
Rich Shortbread.—Two pounds of flour, one pound of butter, and a quarter pound each of the following ingredients: candied orange and lemon peel, sifted loaf sugar, blanched sweet almonds, and caraway seeds. Cut the peel and almonds into thin slices, and mix them with one and a half pounds of flour and the sugar. Melt the butter, and when it cools, pour it into the flour, mixing it quickly with a spoon. Then, with your hands, mix it, incorporating the rest of the flour. Roll it out until it's an inch thick, cut it into your desired size, and pinch the edges. Prick the top with a fork, and insert some caraway seeds; place it on white paper and bake on baking sheets in a slow oven.
Seed Cake.—Take half a pound of butter and three-fourths of a pound of sugar, creamed; three eggs, beaten lightly, and two tablespoonfuls of picked and bruised caraway seed; dissolve half a teaspoonful of soda in a cup of new milk; mix these well together until they are about the consistency of cream; then sift in two pounds of flour, mix well with a knife, and roll them out into thin cakes, about an inch in thickness. Bake in a quick oven.
Seed Cake.—Take half a pound of butter and three-quarters of a pound of sugar, creamed together; three eggs, lightly beaten, and two tablespoons of picked and crushed caraway seeds; dissolve half a teaspoon of baking soda in a cup of fresh milk; mix everything well until you get a consistency similar to cream; then sift in two pounds of flour, mix well with a knife, and roll out into thin cakes about an inch thick. Bake in a hot oven.
Sponge Cake.—Take sixteen eggs; separate the whites from the yolks; beat them very lightly; sift into the yolks one pound of flour, adding a few drops of essence of almond or lemon, to flavor with; then add one pound and a quarter of pulverized loaf sugar; beat this well with a knife; then add the whites whipped to a stiff froth. Have ready the pans, and bake.
Sponge Cake.—Take sixteen eggs; separate the whites from the yolks; beat them very lightly; sift one pound of flour into the yolks, adding a few drops of almond or lemon extract for flavor; then add one pound and a quarter of powdered loaf sugar; mix this well with a knife; then fold in the whipped egg whites until stiff. Prepare the pans, and bake.
Sponge Cake, white.—One and one-third coffee cups of sugar; one coffee cup flour; whites of ten eggs; beat eggs and sugar as if for frosting; add flour by degrees and bake.
Sponge Cake, white.—One and one-third cups of sugar; one cup of flour; egg whites from ten eggs; beat the eggs and sugar like you would for frosting; gradually add the flour and bake.
Snow Cake.—Take one pound arrow-root, half pound white sugar, half pound butter, the whites of six eggs, flavor with lemon, beat the butter to a cream, stir in the sugar and arrow-root, whisk the whites of the eggs to a stiff froth, beat for twenty minutes. Bake one hour.
Snow Cake.—Take one pound of arrowroot, half a pound of white sugar, half a pound of butter, the whites of six eggs, flavor with lemon, beat the butter until creamy, stir in the sugar and arrowroot, whisk the egg whites until stiff, and beat for twenty minutes. Bake for one hour.
Washington Cake.—One cup of sugar; 1/2 cup of butter; 1/2 cup sweet milk; 2 eggs; 2 cups flour; 2 teaspoons baking powder. Bake in layers as jelly cake. Jelly part: One pint of grated apples; 1 egg; 1 cup of sugar; grated rind and juice of one lemon; put in a vessel of some kind, and boil; put it on the cakes hot.
Washington Cake.—1 cup of sugar; 1/2 cup of butter; 1/2 cup of whole milk; 2 eggs; 2 cups of flour; 2 teaspoons of baking powder. Bake in layers like a jelly cake. Jelly part: 1 pint of grated apples; 1 egg; 1 cup of sugar; grated rind and juice of 1 lemon; put in a container and boil; pour it on the cakes while it's hot.
Waffles.—Take one quart milk, two eggs; beat the whites and yolks separately; four tablespoons melted butter, two teaspoons Gillett's baking powder, flour to make a stiff batter. Bake in waffle irons.
Waffles.—Take one quart of milk, two eggs; beat the egg whites and yolks separately; add four tablespoons of melted butter, two teaspoons of Gillett's baking powder, and enough flour to create a thick batter. Cook in waffle irons.
Alpine Snow.—Wash cup of rice, cook till tender in a covered dish to keep it white, when nearly done add cup rich milk, salt to taste, stir in the beaten yolks of two eggs, allow it to simmer for a moment, then place in a dish, beat the whites in two tablespoons fine sugar. Put the rice in little heaps upon the tin, intermingling with pieces of red jelly, eat with fine sugar and cream.
Alpine Snow.—Rinse a cup of rice and cook it until it's tender in a covered dish to keep it white. When it's almost done, add a cup of rich milk and salt to taste. Stir in the beaten yolks of two eggs, let it simmer for a moment, then place it in a dish. Beat the egg whites with two tablespoons of powdered sugar. Put the rice into small mounds on a tray, mixing in pieces of red jelly, and serve with powdered sugar and cream.
Apple Charlotte.—Take two pounds of apples, pare and core and slice them into a pan and add one pound loaf sugar, juice of three lemons and the grated rind of one, let these boil until they become a thick mass. Turn into a mould and serve it cold with thick custard or cream.
Apple Charlotte.—Take two pounds of apples, peel, core, and slice them into a pan. Add one pound of sugar, the juice of three lemons, and the grated zest of one lemon. Let these boil until they thicken into a mass. Pour into a mold and serve cold with thick custard or cream.
Apple Cream.—One cup thick cream, one cup sugar, beat till very smooth; then beat the whites of two eggs and add; stew apples in water till soft; take them from the water with a fork; steam them if you prefer. Pour the cream over the apples when cold.
Apple Cream.—One cup of heavy cream, one cup of sugar, beat until very smooth; then beat in the whites of two eggs. Cook apples in water until they're soft; remove them from the water with a fork; steam them if you prefer. Pour the cream over the apples when they are cool.
Apple Custard.—Pare tart apples, core them, put them into a deep dish with a small piece of butter, and one teaspoon of sugar and a little nutmeg, in the opening of each apple, pour in water enough to cook them, when soft cool them and pour over an unbaked custard so as to cover them and bake until the custard is done.
Apple Custard.—Peel tart apples, remove the cores, and place them in a deep dish with a small piece of butter, one teaspoon of sugar, and a bit of nutmeg in each apple's cavity. Pour enough water over them to cook the apples. Once they are soft, let them cool and pour an unbaked custard over them to cover. Bake until the custard is fully cooked.
Apple Fancy.—Pare and core apples, stew with sugar and lemon peels, beat four eggs to a froth, add a cupful of grated bread crumbs, a little sugar and nutmeg, lay the apples in the bottom of a dish and cover with the bread crumbs, laying a few pieces of butter over the top, bake in a quick oven, when done turn out upside down on a flat dish, scatter fine sugar over the top of apples, boil potatoes and beat fine with cream, large piece butter and salt, drop on tin, make smooth on top, score with knife, lay a thin slice of butter on top, then put in oven till brown.
Apple Fancy.—Peel and core the apples, cook them with sugar and lemon peels, whisk four eggs until frothy, and mix in a cup of grated bread crumbs, a bit of sugar, and some nutmeg. Place the apples in the bottom of a dish and cover them with the bread crumbs, adding a few pats of butter on top. Bake in a hot oven, and when it's done, invert it onto a flat dish. Sprinkle some fine sugar over the apples. Boil potatoes and mash them with cream, a large piece of butter, and salt. Scoop them onto a baking sheet, smooth the top, score it with a knife, and put a thin slice of butter on top before placing in the oven until browned.
Apple Fritters.—One pint milk, three eggs, salt to taste, as much flour as will make a batter, beat yolks and whites of eggs separately, add yolks to milk, stir in the whites when mixing the batter, have tender apples, pare, core, and cut in large thin slices, around the apple, to be fried in hot lard, ladle batter into spider, lay slice of apple in centre of each quantity of batter, fry light brown.
Apple Fritters.—One pint of milk, three eggs, salt to taste, enough flour to make a batter. Beat the yolks and whites of the eggs separately. Add the yolks to the milk and stir in the whites when mixing the batter. Use tender apples; peel, core, and cut them into large thin slices. In hot lard, ladle the batter into a pan and place a slice of apple in the center of each amount of batter. Fry until light brown.
Apple Snow Balls.—Pare six apples, cut them into quarters, remove the cores, reconstruct the position of the apples, introduce into the cavities one clove and a slice of [pg 104] peel, have six small pudding cloths at hand and cover the apples severally in an upright position with rice, tying them up tight, then place them in a large saucepan of scalding water and boil one hour, on taking them up open the top and add a little grated nutmeg with butter and sugar.
Apple Snow Balls.—Peel six apples, cut them into quarters, remove the cores, put the apples back together, and fill the cavities with one clove and a slice of [pg 104] peel. Get six small pudding cloths ready, and wrap each apple in rice, tying them up tightly. Then, place them in a large saucepan of boiling water and cook for one hour. After cooking, open the tops and add a little grated nutmeg along with butter and sugar.
Arrow-Root Blanc-Mange.—Put two tablespoonfuls of arrow-root to a quart of milk, and a pinch of salt. Scald the milk, sweeten it, and stir in the arrow-root, which must first be wet up with some of the milk. Boil up once. Orange-water, rose-water or lemon-peel may be used to flavor it. Pour into molds to cool.
Arrow-Root Blanc-Mange.—Mix two tablespoons of arrow-root with a quart of milk and a pinch of salt. Heat the milk until it’s scalded, sweeten it, then gradually stir in the arrow-root, which you should first mix with some of the milk. Bring it to a boil once. You can flavor it with orange water, rose water, or lemon peel. Pour into molds and let it cool.
Arrow-Root Custard.—Arrow-root, one tablespoonful; milk, 1 pint; sugar, 1 tablespoonful, and 1 egg. Mix the arrow-root with a little of the milk, cold; when the milk boils, stir in the arrow-root, egg and sugar, previously well beaten together. Let it scald, and pour into cups to cool. To flavor it, boil a little ground cinnamon in the milk.
Arrow-Root Custard.—1 tablespoon of arrow-root; 1 pint of milk; 1 tablespoon of sugar; and 1 egg. Mix the arrow-root with a bit of cold milk. When the milk boils, stir in the arrow-root, egg, and sugar, which should be mixed together well beforehand. Let it heat until it starts to steam, then pour into cups to cool. To add flavor, boil a little ground cinnamon in the milk.
Arrow-Root Jelly.—To a dessert-spoonful of the powder, add as much cold water as will make it into a paste, then pour on half a pint of boiling water, stir briskly and boil it a few minutes, when it will become a clear smooth jelly; a little sugar and sherry wine may be added for debilitated adults; but for infants, a drop or two of essence of caraway seeds or cinnamon is preferable, wine being very liable to become acid in the stomachs of infants, and to disorder the bowels. Fresh milk, either alone or diluted with water, may be substituted for the water.
Arrow-Root Jelly.—Take a dessert spoonful of the powder and mix it with enough cold water to make a paste. Then, pour in half a pint of boiling water, stir it quickly, and let it boil for a few minutes until it turns into a clear, smooth jelly. You can add a bit of sugar and sherry wine for weaker adults, but for infants, it's better to use a drop or two of essence of caraway seeds or cinnamon, since wine can easily sour in infants' stomachs and upset their digestion. Fresh milk, either on its own or mixed with water, can replace the water.
Baked Apples.—Take a dozen tart apples, pare and core them, place sugar and small lump of butter in centre of each, put them in a pan with half pint of water, bake until tender, basting occasionally with syrup while baking, when done, serve with cream.
Baked Apples.—Take a dozen tart apples, peel and core them, place sugar and a small piece of butter in the center of each. Put them in a pan with half a pint of water, and bake until tender, basting occasionally with the syrup while baking. When done, serve with cream.
Chocolate Cream Custard.—Scrape quarter pound chocolate, pour on it one teacup boiling water, and stand it by fire until dissolved, beat eight eggs light, omitting the whites of two, and stir them by degrees into a quart of milk alternately with the chocolate and three tablespoons of white sugar, put the mixture into cups and bake 10 minutes.
Chocolate Cream Custard.—Grate a quarter pound of chocolate, pour one cup of boiling water over it, and let it sit by the fire until it dissolves. Beat eight eggs until light, leaving out the whites of two, and gradually stir them into a quart of milk, alternating with the chocolate and three tablespoons of white sugar. Pour the mixture into cups and bake for 10 minutes.
Charlotte Russe.—Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce Coxe's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mold with buttered paper, and the sides with sponge cake or ladyfingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped.
Charlotte Russe.—Whip one quart of rich cream until it’s very fluffy, and drain well through a fine sieve. To one scant pint of milk, add six eggs beaten very lightly; make it quite sweet; flavor it strongly with vanilla. Cook over hot water until it becomes a thick custard. Soak one full ounce of Coxe's gelatin in a small amount of water, and warm it over hot water. Once the custard is very cold, gently fold in the gelatin and the whipped cream. Line the bottom of your mold with buttered paper, and the sides with sponge cake or ladyfingers, secured together with egg white. Fill the mold with the cream, and place it in a cool spot or, in summer, on ice. To unmold, dip the mold for a moment in hot water. You can re-whip any whipped cream that drips through when draining.
Cocoa Snow.—Grate the white part of a cocoanut and mix it with white sugar, serve with whipped cream, or not, as desired.
Cocoa Snow.—Grate the white part of a coconut and mix it with white sugar. Serve with whipped cream, or without, as you prefer.
Cream and Snow.—Make a rich boiled custard, and put it in the bottom of a dish; take the whites of eight eggs, beat with rose-water, and a spoonful of fine sugar, till it be a strong froth; put some milk and water into a stew-pan; when it boils take the froth off the eggs, and lay it on the milk and water; boil up once; take off carefully and lay it on the custard.
Cream and Snow.—Make a rich boiled custard and pour it into the bottom of a dish. Take the whites of eight eggs, beat them with rose water and a spoonful of fine sugar until they form a strong froth. Put some milk and water into a saucepan; when it boils, scoop off the egg froth and lay it on the milk and water. Let it boil up once, then carefully take it off and place it on the custard.
Baked Custards.—Boil a pint of cream with some mace and cinnamon; and when it is cold, take four yolks and two whites of eggs, a little rose and orange-flower water, sack, nutmeg, and sugar to your palate. Mix them well, and bake it in cups.
Baked Custards.—Boil a pint of cream with some mace and cinnamon; when it cools, take four egg yolks and two egg whites, a little rose water and orange blossom water, some sack, nutmeg, and sugar to taste. Mix everything well and bake it in cups.
Or, pour into a deep dish, with or without lining or rim of paste; grate nutmeg and lemon peel over the top, and bake in a slow oven about thirty minutes.
Or, pour into a deep dish, with or without a lining or edge of dough; grate nutmeg and lemon zest over the top, and bake in a low oven for about thirty minutes.
Gooseberry Cream.—Boil them in milk till soft; beat them, and strain the pulp through a coarse sieve. Sweeten cream with sugar to your taste; mix with the pulp; when cold, place in glasses for use.
Gooseberry Cream.—Boil them in milk until soft; mash them up and strain the pulp through a coarse sieve. Sweeten the cream with sugar to your liking; mix it with the pulp. Once it's cold, put it in glasses for serving.
Imperial Cream.—Boil a quart of cream with the thin rind of a lemon; stir till nearly cold; have ready in a dish to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream; pour it into the dish from a large tea-pot, holding it high, and moving it about to mix with the juice. It should be made from 6 to 12 hours before it is served.
Imperial Cream.—Boil a quart of cream with the thin rind of a lemon; stir until almost cool; have ready in a serving dish the juice of three strained lemons mixed with enough sugar to sweeten the cream; pour it into the dish from a large teapot, holding it high and moving it around to mix with the juice. It should be made 6 to 12 hours before serving.
Jumballs.—Flour, 1 lb.; sugar, 1 lb.; make into a light paste with whites of eggs beaten fine; add 1/2 pint of cream; 1/2 lb. of butter, melted; and 1 lb. of blanched almonds, well beaten; knead all together, with a little rose-water; cut into any form; bake in a slow oven. A little butter may be melted with a spoonful of white wine and throw fine sugar over the dish.
Jumballs.—1 lb. flour; 1 lb. sugar; mix into a light paste with beaten egg whites; add 1/2 pint of cream; 1/2 lb. melted butter; and 1 lb. finely ground blanched almonds; knead everything together with a little rose water; shape into any form; bake in a low oven. You can melt a little butter with a spoonful of white wine and sprinkle fine sugar over the dish.
Lemon Puffs.—Beat and sift 1 pound of refined sugar; put into a bowl with the juice of two lemons, and mix them together; beat the white of an egg to a high froth; put it into the bowl; put in 3 eggs with two rinds of lemon grated; mix it well up, and throw sugar on the buttered papers; drop on the puffs in small drops, and bake them in a moderately heated oven.
Lemon Puffs.—Beat and sift 1 pound of refined sugar; put it in a bowl with the juice of two lemons, and mix them together; beat the egg white until it's frothy; add it to the bowl; mix in 3 eggs and the grated rinds of two lemons; combine everything well, then sprinkle sugar on the buttered parchment paper; drop small amounts of the mixture onto the paper, and bake them in a moderately heated oven.
Lemon Tarts.—Pare the rinds of four lemons, and boil tender in two waters, and beat fine. Add to it 4 ounces of blanched almonds, cut thin, 4 ozs. of lump sugar, the juice of the lemons, and a little grated peel. Simmer to a syrup. When cold, turn into a shallow tin tart dish, lined with a rich thin puff paste, and lay bars of the same over, and bake carefully.
Lemon Tarts.—Peel the rinds of four lemons and boil them tender in two batches of water, then mash them up well. Add 4 ounces of thinly sliced blanched almonds, 4 ounces of lump sugar, the juice of the lemons, and a bit of grated peel. Simmer it down to a syrup. Once it's cool, pour it into a shallow tart dish lined with a rich thin puff pastry, lay strips of the same pastry on top, and bake carefully.
Macaroons.—Blanch 4 ozs. of almonds, and pound with 4 spoonfuls of orange-flower water; whisk the whites of four eggs to a froth, then mix it, and 1 lb. of sugar, sifted with the almonds to a paste; and laying a sheet of wafer-paper on a tin, put it on in different little cakes, the shape of macaroons.
Macaroons.—Blanch 4 oz. of almonds and mash them with 4 tablespoons of orange-flower water. Whisk the whites of four eggs until frothy, then mix it in with 1 lb. of sifted sugar and the almonds to create a paste. Lay a sheet of wafer paper on a baking tray and place small dollops of the mixture on it in the shape of macaroons.
Oatmeal Custard.—Take two teaspoons of the finest Scotch oatmeal, beat it up into a sufficiency of cold water in a basin to allow it to run freely. Add to it the yoke of a fresh egg, well worked up; have a pint of scalding new milk on the fire, and pour the oatmeal mixture into it, stirring it round with a spoon so as to incorporate the whole. Add sugar to your taste, and throw in a glass of sherry to the mixture, with a little grated nutmeg. Pour it into a basin, and take it warm in bed. It will be found very grateful and soothing in cases of colds or chills. Some, persons scald a little cinnamon in the milk they use for the occasion.
Oatmeal Custard.—Take two teaspoons of the finest Scotch oatmeal and mix it with enough cold water in a bowl so that it combines smoothly. Add the yolk of a fresh egg and mix well. Heat up a pint of scalding new milk, then slowly pour the oatmeal mixture into it, stirring with a spoon to blend everything together. Add sugar to taste, and stir in a glass of sherry along with a bit of grated nutmeg. Pour it into a bowl and enjoy it warm while in bed. It’s very comforting and soothing for colds or chills. Some people also like to steep a bit of cinnamon in the milk for this recipe.
Orange Crumpets.—Cream, 1 pint; new milk, 1 pint; warm it, and put in it a little rennet or citric acid; when broken, stir it gently; lay it on a cloth to drain all night, and then take the rinds of three oranges, boiled, as for preserving, in three different waters; pound them very fine, and mix them with the curd, and eight eggs in a mortar, a little nutmeg, the juice of a lemon or orange, and sugar to your taste; bake them in buttered tin pans. When baked put a little wine and sugar over them.
Orange Crumpets.—Take 1 pint of cream and 1 pint of fresh milk; warm them up and add a bit of rennet or citric acid. Once it curdles, stir it gently, then place it on a cloth to drain overnight. Next, take the peels of three oranges, boiled in three separate batches of water to preserve them; pound the peels finely and mix them with the curds, along with eight eggs, a pinch of nutmeg, the juice of a lemon or orange, and sugar to taste; pour the mixture into buttered tin pans and bake. Once baked, drizzle a little wine and sugar over them.
Orange Custards.—Boil the rind of half a Seville orange very tender; beat it very fine in a mortar; add a spoonful of the best brandy, the juice of a Seville orange, 4 ozs. loaf sugar, and the yolks of four eggs; beat all [pg 105] together ten minutes; then pour in gradually a pint of boiling cream; keep beating them until they are cold; put them into custard cups, and set them in an earthen dish of hot water; let them stand until they are set, take out, and stick preserved oranges on the top, and serve them hot or cold.
Orange Custards.—Boil the peel of half a Seville orange until it's very soft; crush it finely in a mortar; add a spoonful of the best brandy, the juice of a Seville orange, 4 oz. of loaf sugar, and the yolks of four eggs; mix everything together for ten minutes; then gradually pour in a pint of boiling cream; keep mixing until it cools down; pour them into custard cups and place them in a dish of hot water; let them sit until they set, then remove them and top with preserved oranges, and serve them hot or cold. [pg 105]
Pommes Au Riz.—Peel a number of apples of a good sort, take out the cores, and let them simmer in a syrup of clarified sugar, with a little lemon peel. Wash and pick some rice, and cook it in milk, moistening it therewith little by little, so that the grains may remain whole. Sweeten it to taste; add a little salt and a taste of lemon-peel. Spread the rice upon a dish, mixing some apple preserve with it, and place the apples upon it, and fill up the vacancies between the apples with some of the rice. Place the dish in the oven until the surface gets brown, and garnish with spoonfuls of bright colored preserve or jelly.
Apples with Rice.—Peel several good-quality apples, remove the cores, and let them simmer in a syrup made from clarified sugar and a bit of lemon peel. Rinse and select some rice, then cook it in milk, gradually adding the milk so that the grains stay intact. Sweeten it to your liking; add a pinch of salt and a bit of lemon peel. Spread the rice on a plate, mixing in some apple preserves, and arrange the apples on top. Fill the gaps between the apples with some of the rice. Place the dish in the oven until the surface turns golden brown, and top it off with spoonfuls of colorful preserve or jelly.
Raspberry Cream.—Mash the fruit gently, and let it drain; then sprinkle a little sugar over, and that will produce more juice; put it through a hair sieve to take out the seeds; then put the juice to some cream, and sweeten it; after which, if you choose to lower it with some milk, it will not curdle; which it would if put to the milk before the cream; but it is best made of raspberry jelly, instead of jam, when the fresh fruit cannot be obtained.
Raspberry Cream.—Gently mash the fruit and let it drain. Then sprinkle a bit of sugar over it, which will create more juice. Strain it through a fine sieve to remove the seeds. Next, mix the juice with some cream and sweeten it. If you want to thin it out with some milk, it won’t curdle; it would if you added the milk before the cream. However, it’s best made with raspberry jelly instead of jam when fresh fruit isn’t available.
Rice Fritters.—One pint of cooked rice, half cup of sweet milk, two eggs, a tablespoon of flour, and a little salt. Have the lard hot in the skillet, allow a tablespoon to each fritter, fry brown on each side, then turn same as griddle cakes. If you find the rice spatters in the fat, add a very little more flour. You can judge after frying one.
Rice Fritters.—One pint of cooked rice, half a cup of milk, two eggs, a tablespoon of flour, and a pinch of salt. Heat the lard in the skillet until hot, then add a tablespoon of the mixture for each fritter and fry until golden brown on both sides, flipping them like pancakes. If the rice splatters in the oil, add just a tiny bit more flour. You can figure it out after frying the first one.
Rice Croquettes.—Make little balls or oblong rolls of cooked rice; season with salt, and pepper if you like; dip in egg; fry in hot lard.
Rice Croquettes.—Form small balls or elongated rolls of cooked rice; season with salt, and pepper if desired; dip in egg; fry in hot oil.
Rice Custards.—Boil 3 pints of new milk with a bit of lemon-peel, cinnamon, and three bay leaves; sweeten; then mix a large spoonful of rice flour into a cup of cold milk, very smooth; mix it with the yolks of four eggs well beaten. Take a basin of the boiling milk, and mix with the cold that has the rice in it; add the remainder of the boiling milk; stir it one way till it boils; pour immediately into a pan; stir till cool, and add a spoonful of brandy, or orange-flower water.
Rice Custards.—Boil 3 pints of fresh milk with a bit of lemon peel, cinnamon, and three bay leaves; sweeten it. Then mix a large spoonful of rice flour into a cup of cold milk until it's very smooth; combine it with the yolks of four well-beaten eggs. Take a bowl of the boiling milk and mix it with the cold milk that has the rice in it; add the rest of the boiling milk. Stir it in one direction until it boils; pour it immediately into a pan; stir until it cools, and add a spoonful of brandy or orange flower water.
Rice Flummery.—Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk, as much rice flour as will make the whole of a good consistence, sweeten and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it does not burn; pour it into a shape or a pint basin, taken out the spice. When cold, turn the flummery into a dish, and serve with cream, milk, or custard round; or put a teacupful of cream into half a pint of new milk, a glass of white wine, half a lemon squeezed, and sugar.
Rice Flummery.—Boil a pint of fresh milk with a piece of lemon peel and some cinnamon. Mix it with a little cold milk and enough rice flour to make a good consistency. Sweeten it and add a spoonful of peach water or crushed bitter almond. Boil it carefully so it doesn’t burn; then pour it into a mold or a pint-sized bowl, removing the spices. When it’s cool, turn the flummery onto a plate and serve it with cream, milk, or custard around it. Alternatively, combine a teacup of cream with half a pint of fresh milk, a glass of white wine, the juice of half a lemon, and some sugar.
Rock Cream.—Boil a teacupful of rice till quite soft in new milk and then sweeten it with sugar, and pile it on a dish, lay on it current jelly or preserved fruit, beat up the whites of five eggs with a little powdered sugar and flour, add to this when beaten very stiff about a tablespoon of rich cream and drop it over the rice.
Rock Cream.—Boil a cup of rice in fresh milk until it's really soft, then sweeten it with sugar. Put it on a plate and top it with currant jelly or preserved fruit. Whip the whites of five eggs with a bit of powdered sugar and flour, and once it’s beaten very stiff, mix in about a tablespoon of rich cream and pour it over the rice.
Strawberry and Apple Souffle.—Stew the apple with a little lemon-peel; sweeten them, then lay them pretty high round the inside of a dish. Make a custard of the yolks of two eggs, a little cinnamon, sugar and milk. Let it thicken over a slow fire, but not boil; when ready, pour it in the inside of the apple. Beat the whites of the eggs to a strong froth, and cover the whole. Throw over it a good deal of pounded sugar, and brown it to a fine brown. Any fruit made of a proper consistence does for the walls, strawberries, when ripe, are delicious.
Strawberry and Apple Soufflé.—Cook the apple with a bit of lemon peel; add some sugar, then arrange them nicely around the inside of a dish. Make a custard using the yolks of two eggs, a little cinnamon, sugar, and milk. Let it thicken over low heat, but don't let it boil; when it's ready, pour it into the apple. Whip the egg whites until they’re very frothy and cover everything with them. Sprinkle a lot of powdered sugar on top and brown it until it's a nice golden color. Any fruit with the right consistency works for the sides; ripe strawberries are especially delicious.
Strawberry Short-Cake.—First prepare the berries by picking; after they have been well washed—the best way to wash them is to hold the boxes under the faucet and let a gentle stream of water run over and through them, then drain, and pick them into an earthen bowl; now take the potato-masher and bruise them and cover with a thick layer of white sugar; now set them aside till the cake is made. Take a quart of sifted flour; half a cup of sweet butter; one egg, well beaten; three teaspoonfuls of baking-powder, and milk enough to make a rather stiff dough; knead well, and roll with a rolling-pin till about one inch thick; bake till a nice brown, and when done, remove it to the table; turn it out of the pan; with a light, sharp knife, cut it down lengthwise and crossways; now run the knife through it, and lay it open for a few moments, just to let the steam escape (the steam ruins the color of the berries); then set the bottom crust on the platter; cover thickly with the berries, an inch and a half deep; lay the top crust on the fruit; dust thickly with powdered sugar, and if any berry juice is left in the bowl, pour it round the cake, not over it, and you will have a delicious short-cake.
Strawberry Shortcake.—First, prepare the berries by picking them; after washing them thoroughly—the best way to wash is to hold the containers under the faucet and let a gentle stream of water run over and through them. Then drain and transfer them into a mixing bowl. Now use a potato masher to mash them and cover them with a thick layer of white sugar; set aside while you make the cake. Take a quart of sifted flour, half a cup of sweet butter, one well-beaten egg, three teaspoons of baking powder, and enough milk to make a somewhat stiff dough; knead well, and roll out with a rolling pin until about one inch thick; bake until golden brown, then remove from the oven. Turn it out of the pan; with a sharp, thin knife, cut it lengthwise and crosswise; then run the knife through it and open it up for a few moments to let the steam escape (the steam can ruin the color of the berries); then place the bottom crust on the platter; cover generously with the berries, about an inch and a half deep; place the top crust over the fruit; dust thoroughly with powdered sugar, and if there's any berry juice left in the bowl, pour it around the cake, not on top, and you'll have a delicious shortcake.
Snow Cream.—To a quart of cream add the whites of three eggs, cut to a stiff froth, add four spoonfuls of sweet wine, sugar to taste, flavor with essence of lemon. Whip all to a froth, and as soon as it forms take it off and serve in glasses.
Snow Cream.—To a quart of cream, add the whipped whites of three eggs until stiff, then mix in four spoonfuls of sweet wine and sugar to taste. Flavor it with lemon essence. Whip everything until frothy, and as soon as it forms, remove it and serve in glasses.
Stewed Figs.—Take four ounces of fine sugar, the thin rind of a large lemon, and a pint of cold water, when the sugar is dissolved, add one pound turkey figs, and place the stew-pan over a moderate fire where they may heat and swell slowly, and stew gently for two hours, when they are quite tender, add the juice of one lemon, arrange them in a glass dish and serve cold.
Stewed Figs.—Take four ounces of fine sugar, the thin peel of a large lemon, and a pint of cold water. Once the sugar is dissolved, add one pound of turkey figs, and place the saucepan over a medium heat so they can heat up and expand slowly. Let them simmer gently for two hours. When they are completely tender, add the juice of one lemon, arrange them in a glass dish, and serve chilled.
Spanish Cream.—Dissolve in 1/2 pint of rose-water, 1 oz. of isinglass cut small; run it through a hair sieve; add the yolks of three or four eggs, beaten and mixed with half a pint of cream, and two sorrel leaves. Pour it into a deep dish, sweeten with loaf sugar powdered. Stir it till cold, and put it into molds. Lay rings round in different colored sweetmeats. Add, if you like, a little sherry, and a lump or two of sugar, rubbed well upon the rind of a lemon to extract the flavor.
Spanish Cream.—Dissolve 1 oz. of isinglass cut into small pieces in 1/2 pint of rose water. Strain it through a fine sieve. Add the beaten yolks of three or four eggs mixed with half a pint of cream and two sorrel leaves. Pour it into a deep dish and sweeten it with powdered loaf sugar. Stir it until it cools, then pour it into molds. Decorate with rings of different colored candied fruits. If you want, you can also add a bit of sherry and a couple of sugar lumps rubbed on the rind of a lemon to bring out the flavor.
Whipped Cream.—To one quart of good cream, put a few drops of bergamot water, a little orange-flower water, and 1/2 lb. of sugar. When it is dissolved, whip the cream to a froth, and take it up with a skimmer; drain on a sieve, and if for icing, let it settle half an hour before you put it into cups or glasses. Use that which drops into the dish under the sieve, to make it froth the better, adding two whites of eggs. Colored powdered sugar may, if you like, be sprinkled on the top of each.
Whipped Cream.—For one quart of good cream, add a few drops of bergamot water, a little orange flower water, and 1/2 lb. of sugar. Once the sugar dissolves, whip the cream until it's frothy, then lift it out with a skimmer and drain it on a sieve. If you're using it for icing, let it settle for half an hour before transferring it into cups or glasses. Use the drips that collect in the dish under the sieve to help it froth better, adding two egg whites. If you like, you can also sprinkle colored powdered sugar on top of each serving.
Asparagus Omelet.—Boil a dozen of the largest and finest asparagus heads you can pick; cut off all the green portion, and chop it in thin slices; season with a small teaspoonful of salt, and about one-fourth of that quantity of soluble cayenne. Then beat up six eggs in a sufficient quantity of new milk to make a stiffish batter. Melt in the frying-pan a quarter of a pound of good, clean dripping, and just before you pour on the batter place a small piece of butter in the center of the pan. When the dripping is quite hot, pour on half your batter, and as it begins to set, place on it the asparagus tops, and cover over with the remainder. This omelet is generally served on a round of buttered toast, with the crusts removed. The batter is richer if made of cream.
Asparagus Omelet.—Boil a dozen of the largest and finest asparagus heads you can find; cut off all the green part and chop it into thin slices; season with a small teaspoon of salt and about a quarter of that amount of cayenne pepper. Then beat six eggs with enough fresh milk to create a thick batter. Melt a quarter of a pound of good, clean fat in a frying pan, and just before pouring in the batter, add a small piece of butter in the center of the pan. When the fat is really hot, pour in half of your batter, and as it starts to set, add the asparagus tops, then cover with the remaining batter. This omelet is usually served on a slice of buttered toast, with the crusts removed. The batter is richer if made with cream.
Buttered Eggs.—Beat four or five eggs, yolks and whites together, put a quarter of a pound of butter in a basin, and then put that in boiling water, stir it till [pg 106] then pour the butter and the eggs into a sauce-pan; keep a basin in your hand, just hold the sauce-pan in the other over a slow part of the fire, shaking it one way, as it begins to warm; pour it into a basin, and back, then hold it again over the fire, stirring it constantly in the saucepan, and pouring it into the basin, more perfectly to mix the egg and butter until they shall be hot without boiling.
Buttered Eggs.—Beat four or five eggs, mixing the yolks and whites together. Put a quarter of a pound of butter in a bowl and place it in boiling water, stirring until [pg 106]. Then, pour the melted butter and eggs into a saucepan. Hold a bowl in one hand and keep the saucepan over a low flame in the other, shaking it gently as it starts to warm. Pour the mixture into the bowl, then back into the saucepan, and repeat this process while stirring constantly until the mixture is hot but not boiling.
Serve on toasted bread; or in a basin, to eat with salt fish, or red herrings.
Serve on toasted bread, or in a bowl, to eat with salt fish or red herrings.
Corn-Oysters.—Take a half dozen ears of sweet corn (those which are not too old); with a sharp knife split each row of the corn in the center of the kernel lengthwise; scrape out all the pulp; add one egg, well beaten, a little salt, one tablespoonful of sweet milk; flour enough to make a pretty stiff batter. Drop in hot lard, and fry a delicate brown. If the corn is quite young, omit the milk, using as little flour as possible.
Corn-Oysters.—Take half a dozen ears of sweet corn (those that aren't too old); with a sharp knife, split each row of kernels down the center lengthwise; scrape out all the pulp; add one well-beaten egg, a little salt, and one tablespoon of milk; mix in enough flour to create a fairly thick batter. Drop it into hot lard and fry until golden brown. If the corn is very young, skip the milk and use as little flour as possible.
Cheese Omelet.—Mix to a smooth batter three tablespoonfuls of fine flour, with half a pint of milk. Beat up well the yolks and whites of four eggs, a little salt, and a quarter of a pound of grated old English cheese. Add these to the flour and milk, and whisk all the ingredients together for half an hour. Put three ounces of butter into a frying-pan, and when it is boiling pour in the above mixture, fry it for a few minutes, and then turn it carefully; when it is sufficiently cooked on the other side, turn it on to a hot dish and serve.
Cheese Omelet.—Combine three tablespoons of flour with half a pint of milk to make a smooth batter. Beat the yolks and whites of four eggs together with a pinch of salt and a quarter pound of grated aged English cheese. Mix these into the flour and milk, whisking all the ingredients together for half an hour. Melt three ounces of butter in a frying pan, and when it’s sizzling, pour in the mixture. Cook for a few minutes, then carefully flip it over. Once it’s cooked on the other side, transfer it to a warm plate and serve.
Irish Stew.—Take a loin of mutton, cut it into chops, season it with a very little pepper and salt, put it into a saucepan, just cover it with water, and let it cook half an hour. Boil two dozen of potatoes, peel and mash them, and stir in a cup of cream while they are hot; then line a deep dish with the potatoes, and lay in the cooked mutton chops, and cover them over with the rest of the potatoes; then set it in the oven to bake. Make some gravy of the broth in which the chops were cooked. This is a very nice dish.
Irish Stew.—Take a loin of mutton, cut it into chops, season it with a little bit of pepper and salt, place it in a saucepan, just cover it with water, and let it cook for half an hour. Boil two dozen potatoes, peel and mash them, and mix in a cup of cream while they are hot; then line a deep dish with the mashed potatoes, lay the cooked mutton chops on top, and cover them with the remaining mashed potatoes; then put it in the oven to bake. Make some gravy from the broth in which the chops were cooked. This is a very nice dish.
Irish Stew.—Cut off the fat of part of a loin of mutton, and cut it into chops. Pare, wash, and slice very thin some potatoes, two onions, and two small carrots; season with pepper and salt. Cover with water in a stew-pan, and stew gently till the meat is tender, and the potatoes are dissolved in the gravy. It may be made of beef-steaks, or mutton and beef mixed.
Irish Stew.—Trim the fat from a piece of lamb and cut it into chops. Peel, wash, and slice some potatoes, two onions, and two small carrots very thin; season with salt and pepper. Fill a stew pan with water and simmer gently until the meat is tender and the potatoes break down into the gravy. You can also use beef steaks or a combination of lamb and beef.
Macaroni, Dressed Sweet.—Boil 2 ozs. in a pint of milk, with a bit of lemon peel, and a good bit of cinnamon, till the pipes are swelled to their utmost size without breaking. Lay them on a custard-dish, and pour a custard over them hot. Serve cold.
Macaroni, Dressed Sweet.—Boil 2 oz. in a pint of milk with a piece of lemon peel and a decent amount of cinnamon until the pasta is fully expanded without breaking. Place them in a custard dish and pour hot custard over them. Serve chilled.
Macaroni, as Usually Served.—Boil it in milk, or a weak veal broth, flavored with salt. When tender, put it into a dish without the liquor, with bits of butter and grated cheese, and over the top grate more, and put a little more butter. Put the dish into a Dutch oven, a quarter of an hour, and do not let the top become hard.
Macaroni, as Usually Served.—Boil it in milk or a light veal broth seasoned with salt. Once it's tender, transfer it to a dish without the liquid, adding bits of butter and grated cheese. Then, grate some more cheese on top and add a bit more butter. Place the dish in a Dutch oven for about fifteen minutes, making sure the top doesn’t harden.
Omelet.—Six eggs beaten separately, beaten hard, two teaspoons of corn starch, two tablespoons milk, whites of eggs, put in slow at last. Fry in butter.
Omelet.—Six eggs beaten separately, whipped well, two teaspoons of cornstarch, two tablespoons of milk, and add the egg whites slowly at the end. Fry in butter.
Rumbled Eggs.—This is very convenient for invalids, or a light dish for supper. Beat up three eggs with two ounces of fresh butter, or well-washed salt butter; add a teaspoonful of cream or new milk. Put all in a saucepan and keep stirring it over the fire for nearly five minutes, until it rises up like scuffle, when it should be immediately dished on buttered toast.
Scrambled Eggs.—This is very convenient for people who are unwell, or a light dish for dinner. Beat three eggs with two ounces of fresh butter, or well-rinsed salted butter; add a teaspoon of cream or fresh milk. Place everything in a saucepan and keep stirring it over the heat for about five minutes, until it puffs up like scrambled eggs, then serve it immediately on buttered toast.
Poached Eggs.—Break an egg into a cup, and put it gently into boiling water; and when the white looks quite set, which will be in about three or four minutes, take it up with an egg slice, and lay it on toast and butter, or spinach. Serve them hot; if fresh laid, they will poach well, without breaking.
Poached Eggs.—Crack an egg into a cup and carefully lower it into boiling water. Once the white looks fully cooked, which should take about three to four minutes, lift it out with an egg lifter and place it on buttered toast or spinach. Serve them hot; if the eggs are fresh, they will poach nicely without breaking.
Savory Potato-Cakes.—Quarter of a pound of grated ham, one pound of mashed potatoes, and a little suet, mixed with the yolks of two eggs, pepper, salt and nutmeg. Roll it into little balls, or cakes, and fry it a light brown. Sweet herbs may be used in place of ham. Plain potato cakes are made with potatoes and eggs only.
Savory Potato Cakes.—A quarter pound of grated ham, one pound of mashed potatoes, and a little suet, mixed with the yolks of two eggs, pepper, salt, and nutmeg. Roll it into small balls or cakes, and fry them until they're light brown. You can use sweet herbs instead of ham. Plain potato cakes can be made with just potatoes and eggs.
Tomato Toast.—Remove the stem and all the seeds from the tomatoes; they must be ripe, mind, not over ripe; stew them to a pulp, season with butter, pepper and salt; toast some bread (not new bread), butter it, and then spread the tomato on each side, and send it up to table, two slices on each dish, the slices cut in two; and the person who helps it must serve with two half-slices, not attempt to lift the top slice, otherwise the appearance of the under slice will be destroyed.
Tomato Toast.—Remove the stem and all the seeds from the tomatoes; they should be ripe, not overripe; cook them down to a pulp, and season with butter, pepper, and salt; toast some bread (not fresh bread), butter it, and then spread the tomato on each side. Serve two slices on each plate, cut in half; the person serving should present two half-slices, being careful not to lift the top slice, as this could ruin the look of the slice underneath.
HOW TO COOK FISH
OF DIFFERENT KINDS
How to Choose Anchovies.—They are preserved in barrels, with bay-salt; no other fish has the fine flavor of the anchovy. The best look red and mellow, and the bones moist and oily; the flesh should be high flavored, the liquor reddish, and have a fine smell.
How to Choose Anchovies.—They are stored in barrels with bay salt; no other fish has the amazing flavor of the anchovy. The best ones appear red and soft, with moist and oily bones; the flesh should be flavorful, the liquid reddish, and have a pleasant aroma.
Baked Black Bass.—Eight good-sized onions chopped fine; half that quantity of bread crumbs; butter size of hen's egg; plenty of pepper and salt; mix thoroughly with anchovy sauce until quite red. Stuff your fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Shad, pickerel and trout are good the same way. Tomatoes can be used instead of anchovies, and are more economical. If using them, take pork in place of butter, and chop fine.
Baked Black Bass.—Eight medium-sized onions, finely chopped; half that amount of bread crumbs; a piece of butter the size of a hen's egg; lots of pepper and salt; mix everything well with anchovy sauce until it’s a nice red color. Stuff your fish with this mixture and pour the rest on top, after sprinkling it with a little red pepper. Shad, pickerel, and trout work well this way too. You can use tomatoes instead of anchovies, which are more cost-effective. If you go that route, use pork instead of butter, chopped finely.
Boiled White Fish.—Lay the fish open; put it in a dripping pan with the back down; nearly cover with water; to one fish put two tablespoons salt, cover tightly and simmer (not boil) one-half hour; dress with gravy, butter and pepper; garnish with sliced eggs.
Boiled White Fish.—Open the fish up; place it in a baking pan with the skin side down; almost cover it with water; for one fish, add two tablespoons of salt, cover it tightly, and let it simmer (don’t boil) for half an hour; serve with gravy, butter, and pepper; garnish with sliced eggs.
For sauce use a piece of butter the size of an egg, one tablespoon of flour, one half pint boiling water; boil a few minutes, and add three hard boiled eggs, sliced.
For the sauce, use a piece of butter the size of an egg, one tablespoon of flour, and half a pint of boiling water; boil for a few minutes, then add three hard-boiled eggs, sliced.
Fresh Broiled White Fish.—Wash and drain the fish: sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the gridiron.
Fresh Broiled White Fish.—Wash and drain the fish, then sprinkle it with pepper and place it inside down on the grill, cooking over bright, hot coals. When it’s nicely browned, briefly flip it over, then take it off the grill and spread butter on top. This is a great way to broil all kinds of fish, whether fresh or salted. A bit of smoke under the fish enhances its flavor. You can create this smoke by placing two or three corn cobs under the grill.
To Boil Codfish.—If boiled fresh, it is watery; but it is excellent if salted, and hung for a day, to give it firmness. Wash and clean the fish well, and rub salt inside of it; tie it up, and put it on the fire in cold water; throw a handful of salt into the fish-kettle. Boil a small fish 15 minutes; a large one 30 minutes. Serve it without the smallest speck and scum; drain. Garnish it with lemon, horseradish, the milt, roe, and liver. Oyster or shrimp sauce may be used.
How to Boil Codfish.—If you boil it fresh, it can be watery; however, it turns out great if you salt it and let it hang for a day to firm it up. Clean the fish thoroughly, and rub salt inside it; tie it up and place it in cold water on the stove. Add a handful of salt to the pot. Boil small fish for 15 minutes and larger ones for 30 minutes. Serve it without any specks or scum; drain it well. Garnish with lemon, horseradish, the milt, roe, and liver. You can also use oyster or shrimp sauce.
Chowder.—Five pounds of codfish cut in squares; fry plenty of salt pork cut in thin slices; put a layer of pork in your kettle, then one of fish; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and [pg 107] repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water sufficient to cook with, or milk if you prefer. Cook one-half hour and turn over on your platter, disturbing as little as possible. Clams and eels the same way.
Chowder.—Five pounds of cod cut into squares; fry a good amount of salt pork sliced thin. Start with a layer of pork in your pot, then add a layer of fish, followed by a layer of thickly sliced potatoes, and then a layer of sliced onions. Add plenty of pepper and [pg 107] repeat this process until you run out of ingredients, finishing with a layer of Boston crackers or bread crusts. Add enough water to cook, or use milk if you prefer. Cook for half an hour and then serve on your platter, being careful not to disturb it too much. You can prepare clams and eels in the same way.
Clam Fritters.—Twelve clams chopped or not, one pint milk, three eggs, add liquor from clams; salt and pepper, and flour enough for thin batter. Fry in hot lard.
Clam Fritters.—Twelve clams, chopped or whole, one pint of milk, three eggs, add the juice from the clams; salt and pepper, and enough flour for a thin batter. Fry in hot oil.
Clam Stew.—Lay the clams on a gridiron over hot coals, taking them out of the shell as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast.
Clam Stew.—Place the clams on a grill over hot coals, removing them from the shell as soon as they open, and save the juice. Add a bit of hot water, some pepper, a small amount of salt, and butter mixed with enough flour for seasoning. Cook for five minutes and pour over toast.
Eels, to Stew.—Of the above fish, that of the "silver" kind is preferable to its congener, and, therefore, ought to be procured for all cuisine purposes. Take from three to four pounds of these eels, and let the same be thoroughly cleansed, inside and out, rescinding the heads and tails from the bodies. Cut them into pieces three inches in length each, and lay them down in a stew pan, covering them with a sufficiency of sweet mutton gravy to keep them seething over a slow fire, when introduced into the pan, for twenty minutes. Add to the liquor, before you place your eels into it, a quarter of an ounce of whole black pepper, quarter of an ounce of allspice, with one or two pieces of white ginger. Thicken with a light admixture of flour and butter, stirring it carefully round, adding thereto, at the same time, one gill of good port wine, and half a gill of sweet ketchup. Lemon-peel and salt may be added in accordance with your taste.
Eels, to Stew.—Of the fish mentioned, the "silver" kind is better than its relatives and should be chosen for all cooking purposes. Take three to four pounds of these eels, and make sure they are thoroughly cleaned, both inside and out, removing the heads and tails. Cut them into pieces about three inches long and place them in a stew pan, covering them with enough flavorful mutton gravy to keep them simmering over a low fire for twenty minutes once they are in the pan. Before adding the eels, mix a quarter of an ounce of whole black pepper, a quarter of an ounce of allspice, and one or two pieces of white ginger into the liquid. Thicken the stew with a light blend of flour and butter, stirring gently, while also adding one gill of good port wine and half a gill of sweet ketchup. You can add lemon peel and salt to taste.
How to Keep Fish Sound.—To prevent meat, fish, etc., going bad, put a few pieces of charcoal into the sauce-pan wherein the fish or flesh is to be boiled.
How to Keep Fish Fresh.—To stop meat, fish, etc., from spoiling, add a few pieces of charcoal to the saucepan where the fish or meat is being boiled.
How to Render Boiled Fish Firm.—Add a little saltpetre to the salt in the water in which the fish is to be boiled; a quarter of an ounce to one gallon.
How to Make Boiled Fish Firm.—Add a bit of saltpeter to the salt in the water you're boiling the fish in; use a quarter of an ounce for each gallon.
Fish Balls.—Bone, cooked fresh, or salt fish, add double the quantity of mashed potatoes, one beaten egg, a little butter, pepper and salt to taste. Make in cakes or balls; dredge with flour and fry in hot lard.
Fish Balls.—Use fresh, cooked, or salted fish; add twice the amount of mashed potatoes, one beaten egg, a bit of butter, and season with pepper and salt to taste. Shape into cakes or balls, coat with flour, and fry in hot lard.
Potted Fish.—Take out the back-bone of the fish; for one weighing two pounds take a tablespoon of allspice and cloves mixed; these spices should be put into bags of not too thick muslin; put sufficient salt directly upon each fish; then roll in cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago in an earthen jar; cover with the best cider vinegar; cover the jar closely with a plate and over this put a covering of dough, rolled out to twice the thickness of pie crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to five hours, according to quantity. Ready when cold.
Potted Fish.—Remove the backbone of the fish. For a fish weighing two pounds, use a tablespoon of mixed allspice and cloves; these spices should be placed in bags made of thin muslin. Sprinkle enough salt directly on each fish, then wrap it in cloth, dusting a bit of cayenne pepper on top. Layer the fish, spices, and sago in an earthen jar, alternating between them. Pour in the best cider vinegar and cover the jar tightly with a plate, then seal it with a layer of dough, rolled out to twice the thickness of pie crust. Make sure the edges of the dough stick tightly to the sides of the jar to ensure it's airtight. Place the jar in a pot of cold water and let it boil for three to five hours, depending on the amount. It's ready when it's cool.
How to Broil or Roast Fresh Herrings.—Scale, gut and wash; cut off the heads; steep them in salt and vinegar ten minutes; dust them with flour, and broil them over or before the fire, or in the oven. Serve with melted butter and parsley.
How to Broil or Roast Fresh Herrings.—Scale, gut, and wash them; remove the heads; soak them in salt and vinegar for ten minutes; sprinkle with flour, and broil them over or in front of the fire, or in the oven. Serve with melted butter and parsley.
Herrings are nice jarred, and done in the oven, with pepper, cloves, salt, a little vinegar, a few bay-leaves, and a little butter.
Herrings are great jarred and baked in the oven with pepper, cloves, salt, a bit of vinegar, a few bay leaves, and a little butter.
How to Fry Fresh Herrings.—Slice small onions, and lay in the pan with the herrings; add a little butter, and fry them. Perhaps it is better to fry the onions separately with a little parsley, and butter or drip.
How to Fry Fresh Herrings.—Chop up some small onions, and place them in the pan with the herrings; add a bit of butter, and fry them. It might be better to fry the onions separately with a bit of parsley and butter or drippings.
How to Pot Herrings.—Clean, cut off the heads, and lay them close in an earthen pot. Strew a little salt between every layer; put in cloves, mace, whole pepper, cayenne and nutmeg; fill up the jar with vinegar, water, and a quarter of a pint of sherry, cover, tie down; bake in an oven, and when cold pot it for use. A few anchovies and bay leaves intermixed will improve the flavor much.
How to Pot Herrings.—Clean them, cut off the heads, and layer them tightly in a clay pot. Sprinkle a little salt between each layer; add cloves, mace, whole pepper, cayenne, and nutmeg; fill the jar with vinegar, water, and a quarter pint of sherry, then cover and secure it. Bake in the oven, and once it's cool, store it for use. Mixing in a few anchovies and bay leaves will enhance the flavor significantly.
Buttered Lobsters.—Pick the meat out, cut it, and warm with a little brown gravy, nutmeg, salt, pepper and butter, with a little flour. If done white, a little white gravy and cream.
Buttered Lobsters.—Remove the meat, chop it up, and heat it with some brown gravy, nutmeg, salt, pepper, and butter, along with a bit of flour. If preparing it white, use a little white gravy and cream.
Curry Of Lobster.—Take them from the shells, and lay into a pan, with a small piece of mace, three or four spoonfuls of veal gravy, and four of cream; rub smooth one or two teaspoonfuls of curry-powder, a teaspoonful of flour, and an ounce of butter, simmer an hour; squeeze half a lemon in, and add salt.
Curry Of Lobster.—Remove the lobster from the shells and place them in a pan. Add a small piece of mace, three or four spoonfuls of veal gravy, and four spoonfuls of cream. Mix together one or two teaspoonfuls of curry powder, a teaspoonful of flour, and an ounce of butter until smooth, then simmer for an hour. Squeeze in half a lemon and add salt.
Lobster Chowder.—Four or five pounds of lobster, chopped fine; take the green part and add to it four pounded crackers; stir this into one quart of boiling milk; then add the lobster, a piece of butter one-half the size of an egg, a little pepper and salt, and bring it to a boil.
Lobster Chowder.—Four or five pounds of lobster, chopped finely; take the green part and mix it with four crushed crackers; stir this into one quart of boiling milk; then add the lobster, a piece of butter about the size of a large egg, a bit of pepper and salt, and bring it to a boil.
How to Boil Mackerel.—Rub them with vinegar; when the water boils, put them in with a little salt, and boil gently 15 minutes. Serve with fennel and parsley chopped, boil, and put into melted butter, and gooseberry sauce.
How to Boil Mackerel.—Rub them with vinegar; when the water boils, add them with a pinch of salt and simmer gently for 15 minutes. Serve with chopped fennel and parsley, boiled and mixed into melted butter, along with gooseberry sauce.
Salt Mackerel.—Soak the fish for a few hours in lukewarm water, changing the water several times; then put into cold water loosely tied in cloths, and let the fish come to a boil, turning off the water once, and pouring over the fish hot water from the tea-kettle; let this just come to a boil, then take them out and drain them, lay them on a platter, butter and pepper them, and place them for a few moments in the oven. Serve with sliced lemons, or with any fish sauce.
Salt Mackerel.—Soak the fish for a few hours in lukewarm water, changing the water several times. Then, wrap the fish loosely in cloths and put it in cold water. Bring the fish to a boil, turning off the water once, then pour hot water from the kettle over it. Let it come to a boil again, then take it out and drain it. Place the fish on a platter, butter and pepper it, and put it in the oven for a few moments. Serve with sliced lemons or any fish sauce.
How to Fry Oysters.—Use the largest and best oysters; lay them in rows upon a clean cloth and press another upon them, to absorb the moisture; have ready several beaten eggs; and in another dish some finely crushed crackers: in the frying pan heat enough butter to entirely cover the oysters; dip the oysters first into the eggs, then into the crackers, rolling it or them over, that they may become well incrusted; drop into the frying pan and fry quickly to a light brown. Serve dry and let the dish be warm. A chafing dish is best.
How to Fry Oysters.—Use the largest and best oysters; lay them in rows on a clean cloth and press another cloth on top to soak up the moisture. Have several beaten eggs ready, and in another dish some finely crushed crackers. In the frying pan, heat enough butter to completely cover the oysters. Dip the oysters first into the eggs, then into the crackers, making sure to roll them so they get well coated. Drop them into the frying pan and fry quickly until they're a light brown. Serve dry and keep the dish warm. A chafing dish works best.
Oyster Patties.—Make some rich puff paste and bake it in very small tin patty pans; when cool, turn them out upon a large dish; stew some large fresh oysters with a few cloves, and a little mace and nutmeg; then add the yolk of one egg, boiled hard and grated; add a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take them off the pan and set them to cool. When quite cold, lay two or three oysters in each shell of puff paste.
Oyster Patties.—Make some rich puff pastry and bake it in very small tart pans; when they’re cool, turn them out onto a large plate. Cook some large fresh oysters with a few cloves, a little mace, and nutmeg; then mix in the yolk of one hard-boiled and grated egg. Add a bit of butter and enough of the oyster juice to cover them. After they’ve simmered for a little while, take them off the heat and let them cool. Once completely cool, place two or three oysters in each puff pastry shell.
Oysters, Stewed.—In all cases, unless shell oysters, wash and drain; mix half a cup of butter and a tablespoon of corn starch; put with the oysters in a porcelain kettle; stir until they boil; add two cups of cream or milk; salt to taste; do not use the liquor of the oysters in either stewing or escaloping.
Oysters, Stewed.—In all cases, unless using shell oysters, wash and drain them; mix half a cup of butter with a tablespoon of corn starch; combine this with the oysters in a porcelain pot; stir until they boil; then add two cups of cream or milk; season with salt to taste; do not use the oyster liquor for either stewing or scalloping.
Oysters Stewed.—Scald the oysters in their own liquor, then take them out, beard them, and strain the liquor carefully from the grit. Put into a stewpan an ounce of butter, with sufficient flour dredged in to dry it up; add the oyster liquor, and a blade of pounded mace, a little cayenne, and a very little salt to taste; stir it well over a brisk fire with a wooden spoon, and when it comes to the boil, throw in your oysters, say a dozen and a half or a score, and a good tablespoonful of cream, or more, if you have it at hand. Shake the pan over the fire, and let it simmer for [pg 108] one or two minutes, but not any longer, and do not let it boil, or the fish will harden. Serve in a hot dish, garnished with sippets of toasted bread. Some persons think that the flavor is improved by boiling a small piece of lemon-peel with the oyster liquor, taking it out, however, before the cream is added.
Stewed Oysters.—Heat the oysters in their own juice, then take them out, remove the beards, and carefully strain the juice to get rid of any grit. In a saucepan, melt an ounce of butter, then add enough flour to soak it up; pour in the oyster juice, add a pinch of ground mace, a bit of cayenne, and a small amount of salt to taste; stir well over a moderate heat with a wooden spoon. Once it starts to boil, add in your oysters—about a dozen and a half or twenty—and a good tablespoonful of cream, or more if you have it available. Shake the pan over the heat and let it simmer for [pg 108] one or two minutes, but not any longer, and make sure it doesn’t boil, or the oysters will toughen. Serve in a hot dish, garnished with pieces of toasted bread. Some people believe that the flavor gets better if you boil a small piece of lemon peel with the oyster juice, but be sure to remove it before adding the cream.
Oysters Scolloped.—Beard and trim your oysters, and strain the liquor. Melt in a stewpan, with a dredging of flour sufficient to dry it up, an ounce of butter, and two tablespoonfuls of white stock, and the same of cream; the strained liquor and pepper, and salt to taste. Put in the oysters and gradually heat them through, but be sure not to let them boil. Have your scallop-shells buttered, lay in the oysters, and as much liquid as they will hold; cover them well over with bread-crumbs, over which spread, or drop, some tiny bits of butter. Brown them in the oven, or before the fire, and serve while very hot.
Scalloped Oysters.—Clean and trim your oysters, and strain the liquid. In a saucepan, melt an ounce of butter with enough flour to thicken it, add two tablespoons of white stock and the same amount of cream; then mix in the strained liquid along with pepper and salt to taste. Add the oysters and heat them through gradually, being careful not to let them boil. Butter your scallop shells, place the oysters inside, and add as much of the liquid as they can hold; cover them generously with bread crumbs, and scatter some small pieces of butter on top. Brown them in the oven or in front of the fire, and serve while they are very hot.
Oysters, To Pickle.—Take two hundred of the plumpest, nicest oysters to be had, open them, saving the liquor, remove the beards, put them, with the liquor, into a stewpan, and let them simmer for twenty minutes over a very gentle fire, taking care to skim them well. Take the stewpan off the fire, take out the oysters, and strain the liquor through a fine cloth, returning the oysters to the stewpan. Add to a pint of the hot liquor half an ounce of mace, and half an ounce of cloves; give it a boil, and put it in with the oysters, stirring the spice well in amongst them. Then put in about a spoonful of salt, three-quarters of a pint of white-wine vinegar, and one ounce of whole pepper, and let the oysters stand until they are quite cold. They will be ready for use in about twelve or twenty-four hours; if to be kept longer they should be put in wide-mouthed bottles, or stone jars, and well drawn down with bladder. It is very important that they should be quite cold before they are put into the bottles, or jars.
Oysters, To Pickle.—Take two hundred of the plumpest, best oysters you can find, open them, saving the liquor, remove the beards, and place them, along with the liquor, into a saucepan. Let them simmer for twenty minutes over a low heat, being sure to skim them well. Remove the saucepan from the heat, take out the oysters, and strain the liquor through a fine cloth, returning the oysters to the saucepan. To a pint of the hot liquor, add half an ounce of mace and half an ounce of cloves; bring it to a boil, then pour it in with the oysters, stirring the spices in well. Next, add about a tablespoon of salt, three-quarters of a pint of white wine vinegar, and one ounce of whole pepper, and let the oysters sit until they are completely cool. They will be ready to use in about twelve to twenty-four hours; if you need to store them longer, they should be placed in wide-mouthed bottles or stone jars, sealed tightly with bladder. It's very important that they are completely cool before being put into the bottles or jars.
Salmon, To Boil.—Clean it carefully, boil it gently with salt and a little horse radish; take it out of the water as soon as done. Let the water be warm if the fish be split. If underdone it is very unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel and butter.
Salmon, To Boil.—Clean it thoroughly, boil it gently with salt and a bit of horseradish; remove it from the water as soon as it's cooked. Keep the water warm if the fish is split. If it's undercooked, it's quite unhealthy. Serve with shrimp, lobster, or anchovy sauce, and fennel with butter.
Salmon, To Marinate.—Cut the salmon in slices; take off the skin and take out the middle bone; cut each slice asunder; put into a saucepan and season with salt, pepper, 6 cloves, a sliced onion, some whole chives, a little sweet basil, parsley, and a bay leaf; then squeeze in the juice of three lemons, or use vinegar. Let the salmon lie in the marinate for two hours; take it out; dry with a cloth; dredge with flour, and fry brown in clarified butter; then lay a clean napkin in a dish; lay the slices upon it; garnish with fried parsley.
Salmon, To Marinate.—Cut the salmon into slices; remove the skin and take out the middle bone; separate each slice; place them in a saucepan and season with salt, pepper, 6 cloves, a sliced onion, some whole chives, a bit of sweet basil, parsley, and a bay leaf; then squeeze in the juice of three lemons, or use vinegar. Let the salmon marinate for two hours; take it out; dry it with a cloth; coat it with flour, and fry until golden brown in clarified butter; then place a clean napkin in a dish; lay the slices on it; garnish with fried parsley.
Salt Cod, To Dress.—Soak the cod all night in 2 parts water, and one part vinegar. Boil; and break into flakes on the dish; pour over it boiled parsnips, beaten in a mortar, and then boil up with cream, and a large piece of butter rolled in a bit of flour. It may be served with egg-sauce instead of parsnip, or boiled and served without flaking with the usual sauce.
Salt Cod, To Dress.—Soak the cod overnight in 2 parts water and 1 part vinegar. Boil it, then break it into flakes on a plate; pour over it boiled parsnips that have been mashed in a mortar, then heat it with cream and a big piece of butter mixed with a little flour. It can also be served with egg sauce instead of parsnips, or boiled and served whole with the usual sauce.
All Salt Fish may be done in a similar way. Pour egg-sauce over it, or parsnips, boiled and beaten fine with butter and cream.
All Salt Fish can be made in a similar way. Pour egg sauce over it, or use parsnips that have been boiled and mashed with butter and cream.
How to Boil Sturgeon—Water, 2 quarts; vinegar, 1 pint; a stick of horseradish; a little lemon-peel, salt, pepper, a bay leaf. In this boil the fish; when the fish is ready to leave the bones, take it up; melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimps, good mushroom ketchup, and lemon juice; when it boils, put in the dish; serve with the sauce; garnish with fried oysters, horseradish and lemon.
How to Boil Sturgeon—Water, 2 quarts; vinegar, 1 pint; a stick of horseradish; a little lemon peel, salt, pepper, a bay leaf. In this, boil the fish; when the fish is ready to come off the bones, take it out; melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimp, good mushroom ketchup, and lemon juice; when it boils, put it in the dish; serve with the sauce; garnish with fried oysters, horseradish, and lemon.
How to Broil Sturgeon.—Cut slices, rub beaten eggs over them, and sprinkle them with crumbs of bread, parsley, pepper and salt; wrap them in white paper, and broil gently. Use for sauce, butter, anchovy and soy.
How to Broil Sturgeon.—Cut slices, brush beaten eggs over them, and sprinkle with bread crumbs, parsley, pepper, and salt; wrap them in white paper and broil gently. For the sauce, use butter, anchovy, and soy.
How to Dress Fresh Sturgeon.—Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt; fold them in paper, and broil gently. Sauce; butter, anchovy and soy.
How to Dress Fresh Sturgeon.—Cut slices, spread egg over them, then sprinkle with breadcrumbs, parsley, pepper, and salt; wrap them in paper, and broil gently. Sauce; butter, anchovy, and soy.
How to Roast Sturgeon.—Put a piece of butter, rolled in flour, into a stewpan with four cloves, a bunch of sweet herbs, two onions, some pepper and salt, half a pint of water and a glass of vinegar. Set it over the fire till hot; then let it become lukewarm, and steep the fish in it an hour or two. Butter a paper well, tie it round, and roast it without letting the spit run through. Serve with sorrel and anchovy sauce.
How to Roast Sturgeon.—Put a piece of butter rolled in flour into a pot with four cloves, a bunch of fresh herbs, two onions, some pepper and salt, half a pint of water, and a glass of vinegar. Heat it until hot, then let it cool to a lukewarm temperature, and soak the fish in it for an hour or two. Grease a piece of paper well, wrap it around the fish, and roast it without letting the spit go through. Serve with sorrel and anchovy sauce.
Trout, a-la-Genevoise—Clean the fish well; put it into the stewpan, adding half champagne and half sherry wine. Season it with pepper, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in it a crust of French bread; set it on a quick fire. When done take the bread out, bruise it and thicken the sauce: add flour and a little butter, and boil it up. Lay the fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread.
Trout, à la Genevoise—Clean the fish thoroughly; place it in a pot and add equal parts champagne and sherry. Season it with pepper, salt, an onion with a few cloves stuck in it, and a small bunch of parsley and thyme; also add a crust of French bread. Bring it to a high heat. Once it's cooked, remove the bread, crush it to thicken the sauce: add flour and a little butter, and bring it to a boil. Place the fish on a serving dish and pour the sauce over it. Serve with sliced lemon and fried bread.
How to Broil Trout—Wash, dry, tie it, to cause it to keep its shape; melt butter, add salt, and cover the trout with it. Broil it gradually in a Dutch oven, or in a common oven. Cut an anchovy small, and chop some capers. Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar. Pour it over the trout and serve it hot.
How to Broil Trout—Clean and dry the trout, then tie it to help it hold its shape; melt some butter, add salt, and coat the trout with it. Broil it slowly in a Dutch oven or a regular oven. Chop an anchovy and some capers. Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar. Pour this mixture over the trout and serve it hot.
HOW TO CHOOSE
AND COOK GAME
How to Choose Ducks—A young duck should have supple feet, breast and belly hard and thick. A tame duck has dusky yellow feet. They should be picked dry, and ducklings scalded.
How to Choose Ducks—A young duck should have flexible feet, and its breast and belly should be firm and thick. A domesticated duck has dark yellow feet. They should be dry to the touch, and ducklings should be scalded.
How to Roast Ducks.—Carefully pick, and clean the inside. Boil two or three onions in two waters; chop them very small. Mix the onions with about half the quantity of sage leaves, bread crumbs finely powdered, a spoonful of salt, and a little cayenne paper; beat up the yolk of an egg, and rub the stuffing well together. With a brisk fire roast about 35 minutes. Serve with gravy sauce.
How to Roast Ducks.—Carefully pluck and clean the inside. Boil two or three onions in two batches of water; chop them very finely. Mix the onions with about half the amount of sage leaves, finely crushed bread crumbs, a spoonful of salt, and a little cayenne pepper; beat the yolk of an egg, and thoroughly combine the stuffing. Roast over a lively fire for about 35 minutes. Serve with gravy.
How to Stew Ducks.—Lard two young ducks down each side the breast; dust with flour; brown before the fire; put into a stewpan with a quart of water, a pint of port wine, a spoonful of walnut ketchup, the same of browning, one anchovy, a clove of garlick, sweet herbs and cayenne pepper. Stew till they are tender, about half an hour; skim and strain, and pour over the duck.
How to Stew Ducks.—Lard two young ducks along each side of the breast; dust with flour; brown them over the fire; put into a stew pan with a quart of water, a pint of port wine, a spoonful of walnut ketchup, the same amount of browning, one anchovy, a clove of garlic, sweet herbs, and cayenne pepper. Stew until they are tender, about half an hour; skim and strain, and pour over the duck.
How to Hash Partridge.—Cut up the partridges as for eating; slice an onion into rings; roll a little butter in flour; put them into the tossing pan, and shake it over the fire till it boils; put in the partridge with a little port wine and vinegar; and when it is thoroughly hot, lay it on the dish with sippets round it; strain the sauce over the partridge, and lay on the onion in rings.
How to Hash Partridge.—Cut up the partridges as you would for a meal; slice an onion into rings; coat a bit of butter in flour; place them in a frying pan, and shake it over the heat until it starts to boil; add the partridge along with a splash of port wine and vinegar; and when it's heated through, serve it on a plate with toast around it; pour the sauce over the partridge, and top it with the onion rings.
How to Pot Partridge.—Clean them nicely; and season with mace, allspice, white pepper and salt, in fine powder. Rub every part well; then lay the breast downward in a pan, and pack the birds as closely as you possibly can. Put a good deal of butter on them; then cover [pg 109] the pan with a coarse flour paste and a paper over, tie it close, and bake. When cold, put the birds into pots, and cover with butter.
How to Cook Partridge.—Clean them thoroughly and season with mace, allspice, white pepper, and salt in finely ground form. Rub the seasoning into every part well; then place the breast side down in a pan, packing the birds as tightly as you can. Add a generous amount of butter on top; then cover the pan with a thick flour paste and a layer of paper, sealing it tightly, and bake. Once cooled, transfer the birds into pots and top with butter.
How to Roast Partridge.—Roast them like a turkey, and when a little under roasted, dredge them with flour, and baste them with butter; let them go to table with a fine froth; put gravy sauce in the dish, and bread sauce on the table.
How to Roast Partridge.—Roast them like a turkey, and when they are slightly undercooked, sprinkle them with flour and baste them with butter; serve them with a nice froth on top; pour gravy sauce in the dish, and have bread sauce on the table.
How to Stew Partridge.—Truss as for roasting; stuff the craws, and lard them down each side of the breast; roll a lump of butter in pepper, salt and beaten mace, and put them inside; sew up the vents; dredge them well and fry a light brown; put them into a stewpan with a quart of good gravy, a spoonful of sherry wine, the same of mushroom ketchup, a teaspoonful of lemon pickle, and a little mushroom powder, one anchovy, half a lemon, a sprig of sweet marjoram; cover the pan close, and stew half an hour; take out, and thicken the gravy; boil a little, and pour it over the partridge, and lay round them artichoke buttons, boiled, and cut in quarters, and the yolks of four hard eggs, if agreeable.
How to Stew Partridge.—Prepare it as you would for roasting; stuff the cavities, and lard each side of the breast. Mix a chunk of butter with pepper, salt, and ground mace, and place this mixture inside. Sew up the openings; coat them well with flour and fry until light brown. Then, place them in a stewpan with a quart of good gravy, a tablespoon of sherry wine, a tablespoon of mushroom ketchup, a teaspoon of lemon pickle, a bit of mushroom powder, one anchovy, half a lemon, and a sprig of sweet marjoram; cover the pan tightly and stew for half an hour. Remove the partridge and thicken the gravy; let it boil briefly, and pour it over the partridge. Serve it with artichoke hearts, boiled and cut into quarters, and the yolks of four hard-boiled eggs, if desired.
How to Roast Pheasant.—Roast them as turkey; and serve with a fine gravy (into which put a very small bit of garlic) and bread sauce. When cold, they may be made into excellent patties, but their flavor should not be overpowered by lemon.
How to Roast Pheasant.—Roast them like you would a turkey; serve with a delicious gravy (add a tiny bit of garlic) and bread sauce. When cold, they can be turned into fantastic patties, but be careful not to let the flavor get overwhelmed by lemon.
How to Roast Plovers.—Roast the green ones in the same way as woodcocks and quails, without drawing, and serve on a toast. Grey plovers may be either roasted or stewed with gravy, herbs and spice.
How to Roast Plovers.—Roast the green ones just like you would woodcocks and quails, without drawing them, and serve on toast. Grey plovers can either be roasted or stewed with gravy, herbs, and spices.
How to Fricassee Quails.—Having tossed them up in a sauce-pan with a little melted butter and mushrooms, put in a slice of ham, well beaten, with salt, pepper, cloves and savory herbs; add good gravy, and a glass of sherry; simmer over a slow fire; when almost done, thicken the ragout with a good cullis, (i. e. a good broth, strained, gelatined, etc.) or with two or three eggs, well beaten up in a little gravy.
How to Fricassee Quails.—After tossing them in a saucepan with a bit of melted butter and mushrooms, add a slice of ham that's been well beaten, along with salt, pepper, cloves, and savory herbs. Pour in some good gravy and a glass of sherry; let it simmer over low heat. When it’s almost done, thicken the ragout with a good cullis (which means a good broth that’s strained and gelatinized, etc.) or with two or three eggs, well beaten in a little gravy.
How to Roast Quails.—Roast them without drawing and serve on toast. Butter only should be eaten with them, as gravy takes off the fine flavor. The thigh and the back are the most esteemed.
How to Roast Quails.—Roast them without cleaning out the insides and serve on toast. Only butter should be used with them, as gravy ruins the delicate flavor. The thigh and the back are the most valued parts.
How to Roast Rabbits.—Baste them with butter, and dredge them with flour; half an hour will do them at a brisk fire; and if small, twenty minutes. Take the livers with a bunch of parsley, boil them, and chop them very fine together; melt some butter, and put half the liver and parsley into the butter; pour it into the dish, and garnish the dish with the other half; roast them to a fine light brown.
How to Roast Rabbits.—Baste them with butter and coat them in flour; cook for about half an hour over a brisk fire, or twenty minutes if they're small. Take the livers with a handful of parsley, boil them, and chop them very finely together; melt some butter and mix in half the liver and parsley. Pour this mixture into the dish and use the other half to garnish. Roast them until they're a nice light brown.
How to Make Rabbit Taste Like a Hare.—Choose one that is young, but full grown; hang it in the skin three or four days; then skin it, and lay it, without washing, in a seasoning of black pepper and allspice in a very fine powder, a glass of port wine, and the same quantity of vinegar. Baste it occasionally for 40 hours, then stuff it and roast it as a hare, and with the same sauce. Do not wash off the liquor that it was soaked in.
How to Make Rabbit Taste Like a Hare.—Choose one that is young but fully grown; hang it by the skin for three or four days; then skin it, and place it, without washing, in a mixture of finely ground black pepper and allspice, a glass of port wine, and an equal amount of vinegar. Baste it occasionally for 40 hours, then stuff it and roast it like a hare, using the same sauce. Do not rinse off the liquid it was soaked in.
How to Roast Snipes—Do not draw them. Split them; flour them, and baste with butter. Toast a slice of bread brown; place it in the dish under the birds for the trail to drop on. When they are done enough, take up, and lay them on the toast; put good gravy in the dish. Serve with butter, and garnish with orange or lemon.
How to Roast Snipes—Don't draw them. Split them, flour them, and baste with butter. Toast a slice of bread until it's brown; place it in the dish under the birds to catch the drippings. Once they're cooked properly, take them out and place them on the toast; add good gravy in the dish. Serve with butter, and garnish with orange or lemon.
Snipe Pie—Bone 4 snipes, and truss them. Put in their inside finely chopped bacon, or other forcemeat; put them in the dish with the breast downwards, and put forcemeat balls around them. Add gravy made of butter, and chopped veal and ham, parsley, pepper and shalots. Cover with nice puff paste; close it well to keep in the gravy. When nearly done, pour in more gravy, and a little sherry wine. Bake two or three hours.
Snipe Pie—Remove the bones from 4 snipe and truss them. Stuff their insides with finely chopped bacon or other stuffing. Place them in the dish with the breast side down and add stuffing balls around them. Pour in gravy made from butter, chopped veal, ham, parsley, pepper, and shallots. Cover it with a nice puff pastry; seal it well to keep the gravy inside. When it’s nearly done, pour in more gravy and a little sherry wine. Bake for two or three hours.
How to Fry Venison—Cut the meat into slices, and make a gravy of the bones; fry it of a light brown, and keep it hot before the fire; put butter rolled in flour into the pan, and stir it till thick and brown; add 1/2 lb. of loaf sugar powdered, with the gravy made from the bones, and some port wine. Let it be as thick as cream; squeeze in a lemon; warm the venison in it; put it in the dish, and pour the sauce over it.
How to Fry Venison—Slice the meat and make a gravy from the bones. Fry it until it's a light brown and keep it warm by the fire. Add butter mixed with flour to the pan and stir it until it's thick and brown. Mix in 1/2 lb. of powdered loaf sugar with the gravy made from the bones and some port wine. Make it as thick as cream; squeeze in a lemon; warm the venison in it; place it on the dish and pour the sauce over it.
HOW TO MAKE ICE CREAMS
WATER-ICE AND JELLIES
To Mold Ices—Fill your mold as quickly as possible with the frozen cream, wrap it up in paper, and bury it in ice and salt, and let it remain for an hour or more to harden. For dishing, have the dish ready, dip the mold in hot water for an instant, wipe it, take off the top and bottom covers, and turn it into the dish. This must be done expeditiously. In molding ices, it is advisable not to have the cream too stifly frozen before putting it into the mold.
To Mold Ices—Quickly fill your mold with the frozen cream, wrap it in paper, and bury it in a mixture of ice and salt. Let it sit for at least an hour to harden. When you're ready to serve, prepare the dish, briefly dip the mold in hot water, wipe it dry, remove the top and bottom covers, and carefully invert it onto the dish. Do this swiftly. When molding ices, it’s best not to freeze the cream too solidly before placing it in the mold.
Ice Cream—Take two quarts milk, one pint cream, three eggs beaten very light, and two teaspoons of arrowroot; boil in one-half pint milk, strain eggs, arrow-root, and flavor to suit, then freeze.
Ice Cream—Take two quarts of milk, one pint of cream, three eggs beaten very lightly, and two teaspoons of arrowroot; boil in half a pint of milk, strain the eggs, arrowroot, and flavor to your liking, then freeze.
Ginger Ice Cream—Bruise six ounces of the best preserved ginger in a mortar; add the juice of one lemon, half a pound of sugar, one pint of cream. Mix well; strain through a hair sieve; freeze. One quart.
Ginger Ice Cream—Crush six ounces of the best preserved ginger in a bowl; add the juice of one lemon, half a pound of sugar, and one pint of cream. Mix well; strain through a fine sieve; freeze. Makes one quart.
Italian Ice Cream—Rasp two lemons on some sugar, which, with their juice, add to one pint of cream, one glass of brandy, half a pound of sugar; freeze. One quart.
Italian Ice Cream—Grate two lemons over some sugar, then mix in their juice with one pint of cream, one glass of brandy, and half a pound of sugar; freeze. Makes one quart.
Lemon Ice Cream—Take one pint of cream, rasp two lemons on sugar; squeeze them, and add the juice with half a pound of sugar. Mix; freeze. One quart.
Lemon Ice Cream—Take one pint of cream, grate two lemons over sugar; squeeze them, and add the juice along with half a pound of sugar. Mix and freeze. One quart.
Pine-Apple Ice Cream—Take one pound of pineapple, when peeled, bruise it in a marble mortar, pass it through a hair sieve, add three-quarters of a pound of powdered sugar, and one pint of cream. Freeze.
Pineapple Ice Cream—Take one pound of pineapple, peel it, mash it in a marble mortar, strain it through a fine sieve, add three-quarters of a pound of powdered sugar, and one pint of cream. Freeze.
Raspberry and Currant Ice Cream—Take one pound of raspberries, half a pound of red currants, three-quarters of a pound of sugar, and one pint of cream. Strain, color and freeze. One quart.
Raspberry and Currant Ice Cream—Combine one pound of raspberries, half a pound of red currants, three-quarters of a pound of sugar, and one pint of cream. Strain the mixture, add color, and freeze. Makes one quart.
Strawberry Ice Cream—Take two pounds of fresh strawberries, carefully picked, and, with a wooden spoon, rub them through a hair sieve, and about half a pound of powdered sugar, and the juice of one lemon; color with a few drops of prepared cochineal; cream, one pint; then freeze. This will make a reputed quart. When fresh strawberries are not in season take strawberry jam, the juice of two lemons, cream, to one quart. Color, strain, and freeze. Milk may be substituted for cream, and makes good ices. If too much sugar is used, the ices will prove watery, or, perhaps not freeze at all.
Strawberry Ice Cream—Take two pounds of fresh strawberries, carefully picked, and use a wooden spoon to mash them through a fine sieve. Add about half a pound of powdered sugar and the juice of one lemon; tint it with a few drops of prepared cochineal. Mix in one pint of cream, then freeze. This will yield approximately one quart. When fresh strawberries aren’t in season, use strawberry jam, the juice of two lemons, and cream to make one quart. Tint, strain, and freeze. You can substitute milk for cream, which also makes good ices. If you use too much sugar, the ices will turn out watery or might not freeze at all.
Vanilla Ice Cream—Pound one stick of vanilla, or sufficient to flavor it to palate, in a mortar, with half a pound of sugar; strain through a sieve upon the yolks of two eggs, put it into a stewpan, with half a pint of milk; simmer over a slow fire, stirring all the time, the same as custard; when cool add one pint of cream and the juice of one lemon; freeze. One quart.
Vanilla Ice Cream—Crush one stick of vanilla, or enough to taste, in a bowl with half a pound of sugar; strain through a sieve onto the yolks of two eggs, and put it in a saucepan with half a pint of milk; simmer over low heat, stirring constantly, just like making custard; when cool, add one pint of cream and the juice of one lemon; freeze. Makes one quart.
Cherry Water-Ice—One lb. cherries, bruised in a mortar with the stones; add the juice of two lemons, half a pint of water, one pint of clarified sugar, one glass of noyeau, and a little color; strain; freeze. One quart.
Cherry Water-Ice—1 lb. of cherries, crushed in a mortar with the pits; add the juice of 2 lemons, ½ pint of water, 1 pint of clarified sugar, 1 glass of noyau, and a bit of color; strain; freeze. Makes 1 quart.
Lemon Water-Ice.—Take two lemons, and rasp them on sugar, the juice of six lemons, the juice of one orange, one pint of clarified sugar, and half a pint of water. Mix; strain through a hair sieve; freeze. One quart.
Lemon Water-Ice.—Take two lemons and zest them over sugar, then add the juice of six lemons, the juice of one orange, one pint of clear sugar syrup, and half a pint of water. Mix everything together, strain it through a fine sieve, and freeze. Makes one quart.
Melon Water-Ice.—Half a lb. of ripe melon pounded in a mortar, two ounces of orange-flower water, the juice of two lemons, half a pint of water and one pint of clarified sugar; strain; freeze. One quart.
Melon Water-Ice.—Half a pound of ripe melon, mashed in a bowl, two ounces of orange-flower water, the juice of two lemons, half a pint of water, and one pint of clarified sugar; strain; freeze. One quart.
Strawberry or Raspberry Water-Ice.—One pound of scarlet strawberries or raspberries, half a pound currants, half a pint of water, one pint of clarified sugar, and a little color; strain and freeze. One quart.
Strawberry or Raspberry Water-Ice.—One pound of ripe strawberries or raspberries, half a pound of currants, half a pint of water, one pint of clarified sugar, and a bit of food coloring; strain and freeze. One quart.
Apple Jelly.—Cut the apples and boil in water to cover, boil down, then strain, and take a pound of sugar to a pint of juice, then boil fifteen minutes hard.
Apple Jelly.—Chop the apples and boil them in enough water to cover. Boil until it reduces, then strain. For each pint of juice, add a pound of sugar, and then boil hard for fifteen minutes.
Apple Jelly.—Cut off all spots and decayed places on the apples; quarter them, but do not pare or core them; put in the peel of as many lemons as you like, about two to six or eight dozen of the apples; fill the preserving-pan, and cover the fruit with spring water; boil them till they are in pulp, then pour them into a jelly-bag; let them strain all night, do not squeeze them. To every pint of juice put one pound of white sugar; put in the juice of the lemons you had before pared, but strain it through muslin. You may also put in about a teaspoonful of essense of lemon; let it boil for at least twenty minutes; it will look redder than at first; skim it well at the time. Put it either in shapes or pots, and cover it the next day. It ought to be quite stiff and very clear.
Apple Jelly.—Remove any spots and rotten areas from the apples; cut them into quarters, but don’t peel or core them; add the peels of as many lemons as you want, about two to six or eight dozen apples; fill the preserving pan and cover the fruit with spring water; boil them until they turn into pulp, then pour the mixture into a jelly bag; let it strain overnight without squeezing. For every pint of juice, add one pound of white sugar; include the juice from the lemons you previously peeled, but strain it through muslin. You can also add about a teaspoon of lemon essence; let it boil for at least twenty minutes; it will look redder than before; skim it well while boiling. Pour it into molds or jars, and cover it the next day. It should be quite firm and very clear.
Apple Jelly.—Prepare twenty golden pippins; boil them in a pint and a half of water from the spring till quite tender; then strain the liquor through a colander. To every pint put a pound of fine sugar; add cinnamon, grated orange or lemon; then boil to a jelly.
Apple Jelly.—Prepare twenty golden apples; boil them in a pint and a half of spring water until they're very soft; then strain the liquid through a colander. For every pint, add a pound of granulated sugar; include cinnamon and grated orange or lemon; then boil until it turns into a jelly.
Another.—Prepare apples as before, by boiling and straining; have ready half an ounce of isinglass boiled in half a pint of water to a jelly; put this to the apple-water and apple, as strained through a coarse sieve; add sugar, a little lemon-juice and peel; boil all together, and put into a dish. Take out the peel.
Another.—Prepare the apples as before by boiling and straining them; have half an ounce of isinglass boiled in half a pint of water until it becomes jelly; add this to the apple water and strained apples through a coarse sieve; then add sugar, a bit of lemon juice, and some lemon peel; boil everything together, and pour it into a dish. Remove the peel.
Calf's Foot Lemon Jelly—Boil four quarts of water with three calf's feet, or two cow heels, till half wasted; take the jelly from the fat and sediment, mix with it the juice of a Seville orange and twelve lemons, the peels of three ditto, the whites and shells of twelve eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds, 1/4 oz. of allspice, a bit of cinnamon, and six cloves, all bruised, after having mixed them cold. The jelly should boil fifteen minutes without stirring; then clear it through a flannel bag.
Calf's Foot Lemon Jelly—Boil four quarts of water with three calf's feet or two cow heels until the liquid is reduced by half. Remove the jelly from the fat and sediment, then mix it with the juice of one Seville orange and twelve lemons, the peels of three lemons, the whites and shells of twelve eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds, 1/4 oz. of allspice, a pinch of cinnamon, and six cloves, all crushed. Mix these ingredients while cold. The jelly should boil for fifteen minutes without stirring; then strain it through a flannel bag.
Cherry Jelly.—Cherries, 5 lbs.; stone them; red currants, 2 lbs.; strain them, that the liquor may be clear; add 2 lbs. of sifted loaf sugar, and 2 ozs. of isinglass.
Cherry Jelly.—5 lbs. of cherries; pit them; 2 lbs. of red currants; strain them to make the juice clear; add 2 lbs. of sifted loaf sugar and 2 oz. of isinglass.
Chocolate Caramel—One pint milk, half pound butter, half pound Cadbury's chocolate, three pounds sugar, two spoons vanilla. Boil slowly until brittle.
Chocolate Caramel—One pint of milk, half a pound of butter, half a pound of Cadbury's chocolate, three pounds of sugar, two spoons of vanilla. Boil slowly until it becomes brittle.
Currant Jelly, Red or Black—Strip the fruit, and in a stone jar stew them in a saucepan of water or on the fire; strain off the liquor, and to every pint weigh 1 lb. of loaf sugar; put the latter in large lumps into it, in a stone or China vessel, till nearly dissolved; then put it into a pre-serving-pan; simmer and skim. When it will jelly on a plate put it in small jars or glasses.
Currant Jelly, Red or Black—Remove the fruit from the stems, and in a heavy jar, cook them in a saucepan with water or over the heat; strain out the liquid, and for every pint, measure out 1 lb. of granulated sugar; add the sugar in large pieces to it, in a sturdy or ceramic container, until it’s nearly dissolved; then transfer it into a preserving pan; simmer and skim off any foam. When it starts to set on a plate, pour it into small jars or glasses.
Green Gooseberry Jelly—Place the berries in hot water on a slow fire till they rise to the surface; take off; cool with a little water, add also a little vinegar and salt to green them. In two hours drain, and put them in cold water a minute; drain, and mix with an equal weight of sugar; boil slowly 20 minutes; sieve, and put into glasses.
Green Gooseberry Jelly—Put the berries in hot water over low heat until they float to the top; remove from heat; cool with a bit of water, then add a little vinegar and salt to enhance the color. After two hours, drain them and soak in cold water for a minute; drain again and mix with an equal amount of sugar; simmer slowly for 20 minutes; strain and pour into jars.
Iceland Moss Jelly—Moss, 1/2 to 1 oz.; water, 1 quart. Simmer down to 1/2 pint. Add fine sugar and a little lemon juice. It may be improved with 1/4 ounce of isinglass. The moss should first be steeped in cold water an hour or two.
Iceland Moss Jelly—Moss, 1/2 to 1 oz.; water, 1 quart. Simmer until it reduces to 1/2 pint. Add granulated sugar and a bit of lemon juice. You can enhance it with 1/4 ounce of isinglass. The moss should be soaked in cold water for an hour or two first.
Isinglass Jelly—Boil one ounce of isinglass in a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves, and a crust of bread, till reduced to a pint. Add sugar. It keeps well, and may be taken in wine and water, milk, tea, soup, etc.
Isinglass Jelly—Boil one ounce of isinglass in a quart of water with 1/4 ounce of allspice or cloves, and a piece of bread, until it's reduced to a pint. Add sugar. It stores well, and you can take it in wine and water, milk, tea, soup, etc.
Lemon Jelly Cake—Take four eggs, one cup sugar, butter the size of an egg, one and a half cups flour, half cup sweet milk, two teaspoons of baking powder. Jelly.—One grated lemon, one grated apple, one egg, one cup sugar, beat all together, put in a tin and stir till boils.
Lemon Jelly Cake—Take four eggs, one cup of sugar, butter the size of an egg, one and a half cups of flour, half a cup of milk, and two teaspoons of baking powder. Jelly.—One grated lemon, one grated apple, one egg, one cup of sugar; mix everything together, pour it into a pan, and stir until it boils.
Lemon Jelly—Take one and a half packages of gelatine, one pint cold water, soak two hours, then add two teacups sugar, one pint boiling water; stir all together, add the juice of two lemons or one wineglass wine, strain through a cloth, and put in a mold.
Lemon Jelly—Take 1.5 packages of gelatin, 1 pint of cold water, and let it soak for 2 hours. Then, add 2 cups of sugar and 1 pint of boiling water; mix everything together, add the juice of 2 lemons or 1 wineglass of wine, strain it through a cloth, and pour it into a mold.
Orange Jelly—It may be made the same as lemon jelly, which see. Grate the rind of two Seville and of two China oranges, and two lemons; squeeze the juice of three of each, and strain, and add to the juice a quarter of a pound of lump sugar, a quarter of a pint of water, and boil till it almost candies. Have ready a quart of isinglass jelly made with two ounces; put to it the syrup, boil it once up; strain off the jelly, and let it stand to settle as above, before it is put into the mold.
Orange Jelly—You can make it just like lemon jelly, which you can refer to. Grate the peel of two Seville oranges, two China oranges, and two lemons; squeeze the juice from three of each, strain it, and then add a quarter of a pound of lump sugar, a quarter of a pint of water, and boil it until it almost crystallizes. Have ready a quart of isinglass jelly made with two ounces; mix in the syrup, bring it to a boil once; strain the jelly, and let it sit to settle as described above before pouring it into the mold.
Quince Jelly—Cut in pieces a sufficient quantity of quinces; draw off the juice by boiling them in water, in which they ought only to swim, no more. When fully done drain, and have ready clarified sugar, of which put one spoonful to two of the juice; bring the sugar to the souffle; add the juice, and finish. When it drops from the skimmer it is enough; take it off, and pot it.
Quince Jelly—Chop up enough quinces and extract the juice by boiling them in just enough water to cover them. Once they’re fully cooked, drain them and prepare some clarified sugar, using one spoonful of sugar for every two spoonfuls of juice. Heat the sugar until it reaches the souffle; then add the juice and finish cooking. It’s ready when it drips from the skimmer; remove it and put it in jars.
Jelly of Siberian Crabs—Take off the stalks, weigh and wash the crabs. To each one and a half pounds, add one pint of water. Boil them gently until broken, but do not allow them to fall to a pulp. Pour the whole through a jelly-bag, and when the juice is quite transparent weigh it; put it into a clean preserving-pan, boil it quickly for ten minutes, then add ten ounces of fine sugar to each pound of juice; boil it from twelve to fifteen minutes, skim it very clean, and pour into molds.
Jelly of Siberian Crabs—Remove the stalks, weigh and wash the crabs. For every one and a half pounds, add one pint of water. Simmer them gently until they’re broken down, but make sure they don’t turn to mush. Strain the mixture through a jelly bag, and once the juice is clear, weigh it; pour it into a clean preserving pan, bring it to a boil for ten minutes, then add ten ounces of sugar for each pound of juice; boil it for twelve to fifteen minutes, skim off any impurities, and pour it into molds.
Siberian Crab-Apple Jelly—Mash the crab apples, take off steins and heads, put in pot, cover with water, let them boil to a pulp, then turn them in a flannel bag, and leave all night to strain, then add one pound of sugar to a pint of juice, boil ten to fifteen minutes, skim and put in jelly glasses.
Siberian Crab-Apple Jelly—Mash the crab apples, remove the stems and tops, place them in a pot, cover with water, let them boil until they turn to pulp, then pour them into a flannel bag and let it strain overnight. After that, add one pound of sugar to a pint of juice, boil for ten to fifteen minutes, skim off the foam, and pour into jelly jars.
Siberian Crab Jelly—Fill a large flannel bag with crabs. Put the bag in a preserving-pan of spring water, and boil for about seven hours; then take out the bag, and fill it so that all the syrup can run through, and the water that remains in the pan; and to each pint of syrup add one pound of loaf sugar, and boil for about an hour, and it will be a clear, bright red jelly.
Siberian Crab Jelly—Fill a large cloth bag with crabs. Place the bag in a pot of spring water and boil for about seven hours. Then, remove the bag and let it drain so that all the syrup runs through and the remaining water stays in the pot. For every pint of syrup, add one pound of granulated sugar and boil for about an hour until it turns into a clear, bright red jelly.
Telegraph wires have to be renewed every five or seven years. The Western Union Telegraph Company exchange about one thousand tons of old wire for new every year. The new wire costs from seven to eight cents per pound, and for the old about one-eighth of a cent a pound is allowed.
Telegraph wires need to be replaced every five to seven years. The Western Union Telegraph Company exchanges about one thousand tons of old wire for new each year. The new wire costs between seven to eight cents per pound, while for the old wire, they offer about one-eighth of a cent per pound.
HOW TO SELECT
AND COOK MEATS
How to Dress Bacon and Beans—When you dress beans and bacon, boil the bacon by itself, and the beans by themselves, for the bacon will spoil the color of the beans. Always throw some salt into the water and some parsley nicely picked. When the beans are done enough, which you will know by their being tender, throw them into a colander to drain. Take up the bacon and skin it; throw some raspings of the bread over the top, and if you have a salamander, make it red hot, and hold it over it to brown the top of the bacon; if you have not one, set it before the fire to brown. Lay the beans in the dish, and the bacon in the middle on the top, and send them to table, with butter in a tureen.
How to Dress Bacon and Beans—When preparing beans and bacon, first boil the bacon on its own, and the beans separately, because the bacon can change the color of the beans. Always add some salt to the water and a bit of neatly picked parsley. When the beans are tender, drain them in a colander. Remove the bacon and remove its skin; sprinkle some breadcrumbs on top, and if you have a salamander, heat it until it's red hot and hold it over the bacon to brown the top; if not, place it in front of the fire to brown. Arrange the beans in a dish with the bacon in the center on top, and serve it with butter in a tureen.
Corned Beef—Make the following pickle: Water, 2 gallons; salt, 2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.; saltpetre, 1-1/2 ozs.; pearlash, 1/4 oz. Boil all together; skim, and pour the pickle on about 25 lbs. of beef. Let it stay in a few days. Boil in plenty of water when cooked to remove the salt, and eat with it plenty of vegetables. It is nice to eat cold, and makes excellent sandwiches.
Corned Beef—Prepare the following brine: 2 gallons of water; 2.5 lbs. of salt; 0.5 lbs. of molasses; 1 lb. of sugar; 1.5 oz. of saltpeter; 0.25 oz. of pearlash. Boil everything together, skim the surface, and pour the brine over about 25 lbs. of beef. Let it sit for a few days. When ready to eat, boil it in plenty of water to remove the salt, and serve it with lots of vegetables. It's great cold and makes excellent sandwiches.
Rolled Beef—Hang three ribs three or four days; take out the bones from the whole length, sprinkle it with salt, roll the meat tight and roast it. Nothing can look nicer. The above done with spices, etc., and baked as hunters' beef is excellent.
Rolled Beef—Hang three ribs for three or four days; take out the bones along the whole length, sprinkle it with salt, roll the meat tight, and roast it. It looks amazing. If you do the same with spices and bake it like hunters' beef, it’s excellent.
Beef, Rolled to equal Hare—Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, for forty-eight hours; have ready a very fine stuffing, and bind it up tight. Roast it on a hanging spit; and baste it with a glass of port wine, the same quantity of vinegar, and a teaspoonful of pounded allspice. Larding it improves the look and flavor; serve with a rich gravy in the dish; currant-jelly and melted butter in tureens.
Beef, Rolled to equal Hare—Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, for forty-eight hours; have ready a very fine stuffing, and tie it up tightly. Roast it on a hanging spit; and baste it with a glass of port wine, the same amount of vinegar, and a teaspoon of ground allspice. Larding it enhances its appearance and flavor; serve with a rich gravy in the dish; currant jelly and melted butter in bowls.
Round of Beef—Should be carefully salted and wet with the pickle for eight or ten days. The bone should be cut out first, and the beef skewered and tied up to make it quite round. It may be stuffed with parsley, if approved, in which case the holes to admit the parsley must be made with a sharp pointed knife, and the parsley coarsely cut and stuffed in tight. As soon as it boils, it should be skimmed: and afterwards kept boiling very gently.
Round of Beef—It should be carefully salted and soaked in the brine for eight to ten days. The bone should be removed first, and the beef should be skewered and tied up to make it completely round. It can be stuffed with parsley if desired; in that case, you need to make holes for the parsley using a sharp knife, and the parsley should be coarsely chopped and packed in tightly. Once it starts boiling, skim off the surface, and then keep it simmering gently.
Beef Steak, Stewed—Peel and chop two Spanish onions, cut into small parts four pickled walnuts, and put them at the bottom of a stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of walnut ditto, one of shalot, one of Chile vinegar, and a lump of butter. Let the rump-steak be cut about three-quarters of an inch thick, and beat it flat with a rolling-pin, place the meat on the top of the onions, etc., let it stew for one hour and a half, turning it every twenty minutes. Ten minutes before serving up, throw a dozen oysters with the liquor strained.
Beef Steak, Stewed—Peel and chop two Spanish onions, cut four pickled walnuts into small pieces, and place them at the bottom of a stew pot; add a teacup of mushroom ketchup, two teaspoons of walnut ketchup, one teaspoon of shallot, one teaspoon of Chile vinegar, and a chunk of butter. Cut the rump steak to about three-quarters of an inch thick and flatten it with a rolling pin, then place the meat on top of the onions and other ingredients. Let it simmer for one and a half hours, turning it every twenty minutes. Ten minutes before serving, add a dozen oysters along with their strained liquid.
Beef Steak and Oyster Sauce—Select a good, tender rump-steak, about an inch thick, and broil it carefully. Nothing but experience and attention will serve in broiling a steaks; one thing, however, is always to be remembered, never malt or season broiled meat until cooked. Have the gridiron clean and hot, grease it with either butter, or good lard, before laying on the meat, to prevent its sticking or marking the meat; have clear, bright coals, and turn it frequently. When cooked, cover tightly, and have ready nicely stewed oysters; then lay the steak in a hot dish and pour over some of the oysters. Serve the rest in a tureen. Twenty-five oysters will make a nice sauce for a steak.
Beef Steak and Oyster Sauce—Choose a good, tender rump steak, about an inch thick, and broil it carefully. Broiling a steak requires experience and attention; however, one key point to remember is to never salt or season broiled meat until it's fully cooked. Make sure the grill is clean and hot, and grease it with either butter or good lard before placing the meat on it to prevent sticking or marking the steak; use clear, bright coals and turn it frequently. When it's cooked, cover it tightly, and have nicely stewed oysters ready. Then place the steak on a hot dish and pour some of the oysters over it. Serve the rest in a tureen. Twenty-five oysters will make a great sauce for a steak.
Fricassee of Cold Roast Beef—Cut the beef into very thin slices; shred a handful of parsley very small, cut an onion into quarters, and put all together into a stewpan, with a piece of butter, and some strong broth; season with salt and pepper, and simmer very gently a quarter of an hour; then mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar; stir it quickly, rub the dish with shalot, and turn the fricassee into it.
Fricassee of Cold Roast Beef—Slice the beef into very thin pieces; finely chop a handful of parsley, cut an onion into quarters, and combine everything in a saucepan with a bit of butter and some strong broth. Season it with salt and pepper and simmer very gently for about fifteen minutes. Then, mix in the yolks of two eggs, a glass of port wine, and a tablespoon of vinegar; stir it quickly, rub the dish with shallot, and pour the fricassee into it.
Brawn—Clean a pig's head, and rub it over with salt and a little saltpetre, and let it lie two or three days; then boil it until the bones will leave the meat; season with salt and pepper, and lay the meat hot in a mold, and press and weigh it down for a few hours. Boil another hour, covering. Be sure and cut the tongue, and lay the slices in the middle, as it much improves the flavor.
Brawn—Clean a pig's head, rub it with salt and a bit of saltpetre, and let it sit for two or three days. Then boil it until the meat comes off the bones. Season with salt and pepper, place the hot meat in a mold, press it down, and weigh it for a few hours. Boil for another hour, covering it. Make sure to slice the tongue and place the slices in the middle, as it greatly enhances the flavor.
Calf's Liver and Bacon—Cut the liver into slices, and fry it first, then the bacon; lay the liver in the dish, and the bacon upon it; serve it up with gravy, made in the pan with boiling water, thickened with flour and butter, and lemon juice; and, if agreeable, a little parsley and onion may be chopped into it, or a little boiled parsley strewed over the liver. Garnish with slices of lemon.
Calf's Liver and Bacon—Slice the liver and fry it first, then cook the bacon; place the liver on a plate and put the bacon on top; serve with gravy made in the pan with boiling water, thickened with flour and butter, and a splash of lemon juice; if you like, you can chop some parsley and onion into it, or sprinkle a bit of boiled parsley over the liver. Garnish with lemon slices.
Nice Form of Cold Meats—Remains of boiled ham, mutton, roast beef, etc., are good chopped fine with hard boiled eggs, two heads of lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and, if needed, more salt. Fix it smoothly in a salad dish, and adorn the edges with sprigs of parsley or leaves of curled lettuce. Keep by the ice or in a cool place until wanted.
Nice Form of Cold Meats—Leftover boiled ham, mutton, roast beef, etc., can be finely chopped with hard-boiled eggs, two heads of lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and, if needed, more salt. Arrange it smoothly in a salad dish and decorate the edges with sprigs of parsley or leaves of curled lettuce. Store in the refrigerator or in a cool place until needed.
Fried Ham and Eggs—Cut thin slices, place in the pan, and fry carefully. Do not burn. When done break the eggs into the fat; pepper slightly; keep them whole; do not turn them.
Fried Ham and Eggs—Slice thinly, put them in the pan, and fry carefully. Don’t let them burn. Once they're done, crack the eggs into the fat; add a little pepper; keep them whole; do not flip them.
Ham Rushers may be served with spinach and poached eggs.
Ham Rushers can be served with spinach and poached eggs.
To Cook Ham—Scrape it clean. Do not put into cold nor boiling water. Let the water become warm; then put the ham in. Simmer or boil lightly for five or six hours; take out, and shave the rind off. Rub granulated sugar into the whole surface of the ham, so long as it can be made to receive it. Place the ham in a baking-dish with a bottle of champagne or prime cider. Baste occasionally with the juice, and let it bake an hour in a gentle heat.
To Cook Ham—Scrub it clean. Don't put it in cold or boiling water. Let the water get warm first, then add the ham. Simmer or lightly boil for five or six hours; remove it and trim off the rind. Rub granulated sugar all over the ham until it absorbs as much as it can. Place the ham in a baking dish with a bottle of champagne or good cider. Baste it occasionally with the juice, and bake it for an hour at a low temperature.
A slice from a nicely cured ham thus cooked is enough to animate the ribs of death.
A slice of well-cured ham cooked this way is enough to bring life back to someone on the brink of death.
Or, having taken off the rind, strew bread crumbs or raspings over it, so as to cover it; set it before the fire, or in the oven till the bread is crisp and brown. Garnish with carrots, parsley, etc. The water should simmer all the time, and never boil fast.
Or, after removing the skin, sprinkle bread crumbs or shavings on top to cover it; place it in front of the fire or in the oven until the bread is crisp and brown. Garnish with carrots, parsley, etc. The water should always be at a simmer, never boiling hard.
Ham and Chicken, in Jelly—This is a nice dish for supper or luncheon. Make with a small knuckle of veal some good white stock. When cold, skim and strain it; melt it, and put a quart of it into a saucepan with the well beaten whites of three eggs; a dessert-spoonful of Chili, or a tablespoonful of tarragon vinegar, and a little salt. Beat the mixture well with a fork till it boils; let it simmer till it is reduced to a little more than a pint; strain it; put half of it into a mold; let it nearly set. Cut the meat of a roast chicken into small thin pieces; arrange it in the jelly with some neat little slices of cold boiled ham, and sprinkle chopped parsley between the slices. When it has got quite cold, pour in the remainder of the jelly, and stand the mold in cold water, or in a cool place, so that it [pg 112] sets speedily. Dip the mold in boiling water to turn it out. Do not let it remain in the water more than a minute, or it will spoil the appearance of the dish. Garnish with a wreath of parsley.
Ham and Chicken in Jelly—This is a great dish for supper or lunch. Start by making a good white stock with a small knuckle of veal. Once it cools, skim off the fat and strain it. Melt the stock and pour a quart of it into a saucepan along with the well-beaten whites of three eggs, a dessert spoonful of chili, or a tablespoon of tarragon vinegar, and a pinch of salt. Mix everything well with a fork until it boils; then let it simmer until it reduces to just over a pint. Strain the mixture and pour half of it into a mold, letting it set almost completely. Chop the meat from a roast chicken into thin pieces and arrange it in the jelly with neat slices of cold boiled ham, sprinkling chopped parsley between the slices. Once it’s completely cold, pour in the rest of the jelly and place the mold in cold water or a cool spot so that it sets quickly. Dip the mold in boiling water to release it. Don’t leave it in the water for more than a minute, or it will ruin the dish’s appearance. Garnish with a wreath of parsley.
Leg of Lamb—Should be boiled in a cloth to look as white as possible. The loin fried in steaks and served round, garnished with dried or fried parsley; spinach to eat with it; or dressed separately or roasted.
Leg of Lamb—Should be boiled in a cloth to look as white as possible. The loin should be fried in steaks and served around, garnished with dried or fried parsley; spinach can be served with it or dressed separately or roasted.
Loin Of Mutton—Take off the skin, separate the joints with the chopper; if a large size, cut the chine-bone with a saw, so as to allow it to be carved in smaller pieces; run a small spit from one extremity to the other, and affix it to a larger spit, and roast it like the haunch. A loin weighing six pounds will take one hour to roast.
Loin Of Mutton—Remove the skin, separate the joints with a chopper; if it's a large cut, use a saw to cut the chine-bone so it can be carved into smaller pieces. Insert a small spit from one end to the other, attach it to a larger spit, and roast it like the haunch. A loin weighing six pounds will take about an hour to roast.
Observations on Heat—In all kinds of provisions, the best of the kind goes the farthest; it cuts out with most advantage, and affords most nourishment. Round of beef, fillet of veal, and leg of mutton, are joints of higher price; but as they have more solid meat, they deserve the preference. But those joints which are inferior may be dressed as palatably.
Observations on Heat—In all types of food, the highest quality goes the farthest; it provides the most benefits and nutrition. Cuts like beef round, veal fillet, and leg of mutton may be more expensive, but since they contain more solid meat, they deserve to be prioritized. However, lower-quality cuts can still be prepared just as deliciously.
In loins of meat, the long pipe that runs by the bone should be taken out, as it is apt to taint; as also the kernels of beef. Do not purchase joints bruised by the blows of drovers.
In cuts of meat, the long tube that runs along the bone should be removed, as it can spoil the flavor; the same goes for the fat in beef. Avoid buying joints that are bruised from being handled roughly by butchers.
Save shank bones of mutton to enrich gravies or soups.
Save shank bones from lamb to enhance sauces or soups.
When sirloins of beef, or loins of veal or mutton, come in, part of the suet may be cut off for puddings, or to clarify.
When sirloins of beef, or loins of veal or mutton, arrive, some of the fat may be cut off for puddings or to make it clearer.
Dripping will baste anything as well as butter; except fowls and game; and for kitchen pies, nothing else should be used.
Dripping can baste anything just as well as butter, except for poultry and game; and for savory pies, nothing else should be used.
The fat of a neck or loin of mutton makes a far lighter pudding than suet.
The fat from a neck or loin of mutton makes a much lighter pudding than suet.
Frosted meat and vegetables should be soaked in cold water two or three hours before using.
Frosted meat and vegetables should be soaked in cold water for two or three hours before using.
If the weather permit, meat eats much better for hanging two or three days before it is salted.
If the weather is good, meat tastes much better if it's hung for two or three days before salting.
Roast-beef bones, or shank bones of ham, make fine peas-soup; and should be boiled with the peas the day before eaten, that the fat may be taken off.
Roast beef bones, or ham shank bones, make great pea soup; and they should be boiled with the peas the day before eating, so the fat can be skimmed off.
Boiled Leg of Mutton—Soak well for an hour or two in salt and water; do not use much salt; wipe well and boil in a floured cloth. Boil from two hours to two hours and a half. Serve with caper sauce, potatoes, mashed turnips, greens, oyster sauce, etc.
Boiled Leg of Mutton—Soak for one to two hours in saltwater; don’t add too much salt; wipe it down and boil it in a floured cloth. Cook for two to two and a half hours. Serve with caper sauce, potatoes, mashed turnips, greens, oyster sauce, etc.
To preserve the gravy in the leg, do not put it in the water till it boils; for the sudden contact with water causes a slight film over the surface, which prevents the escape of the gravy, which is abundant when carved.
To keep the gravy in the leg, don’t put it in the water until it’s boiling; because the sudden contact with water creates a thin layer on the surface that stops the gravy from escaping, which is plentiful when carved.
How to Hash Mutton.—Cut thin slices of dressed mutton, fat and lean; flour them; have ready a little onion boiled in two or three spoonfuls of water; add to it a little gravy and the meat seasoned, and make it hot, but not to boil. Serve in a covered dish. Instead of onion, a clove, a spoonful of current jelly, and half a glass of port wine will give an agreeable flavor of venison, if the meat be fine.
How to Hash Mutton.—Cut thin slices of cooked mutton, both fatty and lean; coat them with flour. Prepare a bit of onion boiled in a couple of spoonfuls of water; mix in some gravy and the seasoned meat, and heat it up, but don't let it boil. Serve it in a covered dish. If you prefer, instead of onion, you can use a clove, a spoonful of currant jelly, and half a glass of port wine to create a pleasant flavor reminiscent of venison, provided the meat is of good quality.
Pickled cucumber, or walnut cut small, warm in it for change.
Pickled cucumbers or finely chopped walnuts, warmed up for a change.
How to Prepare Pig's Cheek for Boiling.—Cut off the snout, and clean the head; divide it, and take out the eyes and the brains; sprinkle the head with salt, and let it drain 24 hours. Salt it with common salt and saltpetre; let it lie nine days if to be dressed without stewing with peas, but less if to be dressed with peas, and it must be washed first, and then simmer till all is tender.
How to Prepare Pig's Cheek for Boiling.—Cut off the snout, and clean the head; divide it and remove the eyes and the brains. Sprinkle the head with salt and let it drain for 24 hours. Use regular salt and saltpeter; let it sit for nine days if you're cooking it without stewing with peas, but for a shorter time if you're stewing with peas. Make sure to wash it first, then simmer until everything is tender.
Pig's Feet and Ears.—Clean carefully, and soak some hours, and boil them tender; then take them out; boil some vinegar and a little salt with some of the water, and when cold put it over them. When they are to be dressed, dry them, cut the feet in two, and slice the ears; fry, and serve with butter, mustard and vinegar. They may be either done in batter, or only floured.
Pig's Feet and Ears.—Clean them thoroughly, soak for several hours, and boil until tender; then remove them. Boil some vinegar with a bit of salt and some of the cooking water, and let it cool before pouring it over them. When you're ready to cook, dry them off, cut the feet in half, and slice the ears; fry them, and serve with butter, mustard, and vinegar. You can either batter them or just coat them in flour.
Pork, Loin Of.—Score it, and joint it, that the chops may separate easily; and then roast it as a loin of mutton. Or, put it into sufficient water to cover it; simmer till almost enough; then peel off the skin, and coat it with yolk of egg and bread crumbs, and roast for 15 or 20 minutes, till it is done enough.
Pork, Loin Of.—Score it and cut it so that the chops can separate easily. Then roast it like you would a loin of lamb. Alternatively, put it in enough water to cover it; simmer until it’s almost done; then remove the skin, coat it with egg yolk and breadcrumbs, and roast for 15 to 20 minutes, until it’s fully cooked.
How to Pickle Pork.—Cut the pork in such pieces as will lie in the pickling tub; rub each piece with saltpetre; then take one part bay salt, and two parts common salt, and rub each piece well; lay them close in the tub, and throw salt over them.
How to Pickle Pork.—Cut the pork into pieces that will fit in the pickling tub; rub each piece with saltpeter; then mix one part bay salt with two parts regular salt, and thoroughly rub this mix into each piece; place them closely in the tub and sprinkle more salt on top.
Some use a little sal prunnella, and a little sugar.
Some use a bit of sal prunnella and a bit of sugar.
Pork Pie, to Eat Cold.—Raise a common boiled crust into either a round or oval form, which you choose, have ready the trimmings and small bits of pork cut off a sweet bone, when the hog is killed, beat it with a rolling-pin, season with pepper and salt, and keep the fat and lean separate, put it in layers quite close to the top, lay on the lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking oven, as the meat is very solid. Observe, put no bone or water in the pork pie; the outside pieces will be hard if they are not cut small and pressed close.
Pork Pie, to Eat Cold.—Prepare a standard boiled crust in either a round or oval shape, whichever you prefer. Have the trimmings and small pieces of pork, trimmed from a sweet bone when the pig is processed, ready to go. Use a rolling pin to flatten the pork, season it with pepper and salt, and keep the fat and lean pieces separate. Layer them tightly, almost to the top, place the lid on, trim the edges neatly, and pinch them together. Bake in a slow, steady oven since the meat is quite dense. Remember, don’t add any bones or water to the pork pie; the outer pieces will turn tough if they aren’t cut small and packed closely together.
How to Roast a Leg of Pork.—Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife; and fill the space with sage and onion chopped, and a little pepper and salt. When half done, score the skin in slices, but don't cut deeper than the outer rind.
How to Roast a Leg of Pork.—Choose a small leg of good quality young pork; make a cut in the knuckle with a sharp knife; and fill the space with chopped sage and onion, along with a little pepper and salt. When it's halfway done, score the skin in slices, but don't cut deeper than the outer rind.
Apple sauce and potatoes should be served to eat with it.
Apple sauce and potatoes should be served to eat with it.
Pork, Rolled Neck of.—Bone it; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper and two or three berries of allspice over the inside; then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.
Pork, Rolled Neck of.—Remove the bone; make a stuffing with chopped sage, a small amount of bread crumbs, salt, pepper, and two or three allspice berries. Then roll the meat as tightly as possible and roast it slowly, keeping it at a good distance from the heat at first.
Chine of Pork.—Salt three days before cooking. Wash it well; score the skin, and roast with sage and onions finely shred. Serve with apple sauce.—The chine is often sent to the table boiled.
Chine of Pork.—Salt three days before cooking. Wash it well; score the skin, and roast with finely chopped sage and onions. Serve with apple sauce.—The chine is often served boiled.
How to Collar Pork.—Bone a breast or spring of pork; season it with plenty of thyme, parsley and sage; roll it hard; put in a cloth, tie both ends, and boil it; then press it; when cold, take it out of the cloth, and keep it in its own liquor.
How to Collar Pork.—Remove the bones from a pork breast or leg; season it generously with thyme, parsley, and sage; roll it tightly; wrap it in a cloth, tie both ends, and boil it; then press it; after it cools, take it out of the cloth and store it in its own juices.
Pork as Lamb.—Kill a young pig of four or five months old: cut up the forequarter for roasting as you do lamb, and truss the shank close. The other parts will make delicate pickled pork; or steaks, pies, etc.
Pork as Lamb.—Butcher a young pig that’s about four or five months old: prepare the front quarter for roasting just like you would with lamb, and tie the shank tightly. The remaining parts can be used for making tasty pickled pork, steaks, pies, and more.
Pork Sausages.—Take 6 lbs. of young pork, free from gristle, or fat; cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very fine; pick off the leaves of a hand-full of sage, and shred it fine; spread the meat on a clean dresser, and shake the sage over the meat; shred the rind of a lemon very fine, and throw it, with sweet herbs, on the meat; grate two nutmegs, to which put a spoonful of pepper, and a large spoonful of salt: throw the suet over, and mix all well together. Put it down close in the pot; and when you use it, roll it up with as much egg as will make it roll smooth.
Pork Sausages.—Take 6 lbs. of young pork, trimmed of gristle and fat; cut it into small pieces and grind it fine in a mortar. Chop 6 lbs. of beef suet very finely; remove the leaves from a handful of sage and chop it finely; spread the meat on a clean surface and sprinkle the sage over it; finely shred the rind of a lemon and add it along with some sweet herbs to the meat; grate two nutmegs, add a spoonful of pepper, and a large spoonful of salt: sprinkle the suet on top and mix everything well. Pack it tightly in a pot; when you're ready to use it, roll it up with enough egg to make it roll smoothly.
Sausage Rolls.—One pound of flour, half a pound of the best lard, quarter of a pound of butter, and the yolks of three eggs well beaten. Put the flour into a dish, make a hole in the middle of it, and rub in about one ounce of the lard, then the yolks of the eggs, and enough water to mix the whole into a smooth paste. Roll it out about an [pg 113] inch thick; flour your paste and board. Put the butter and lard in a lump into the paste, sprinkle it with flour, and turn the paste over it; beat it with a rolling-pin until you have got it flat enough to roll; roll it lightly until very thin; then divide your meat and put it into two layers of paste, and pinch the ends. Sausage rolls are now usually made small. Two pounds of sausage meat will be required for this quantity of paste, and it will make about two and a half dozen of rolls. Whites of the eggs should be beaten a little, and brushed over the rolls to glaze them. They will require from twenty minutes to half an hour to bake, and should be served on a dish covered with a neatly-folded napkin.
Sausage Rolls.—One pound of flour, half a pound of the best lard, a quarter of a pound of butter, and the yolks of three eggs well beaten. Put the flour in a bowl, make a well in the center, and rub in about one ounce of the lard, then add the egg yolks and enough water to mix it all into a smooth dough. Roll it out to about an [pg 113] inch thick; sprinkle flour on your dough and surface. Put the butter and lard in a lump into the dough, dust it with flour, and fold the dough over it; roll it with a rolling pin until it's flat enough to roll again; then roll it lightly until very thin; next, divide your meat and place it into two layers of dough, pinching the ends closed. Sausage rolls are usually made small these days. You will need two pounds of sausage meat for this amount of dough, which will yield about two and a half dozen rolls. Beat the egg whites slightly and brush them over the rolls to glaze them. They will take about twenty minutes to half an hour to bake and should be served on a plate covered with a neatly folded napkin.
Spiced Beef.—Take a round of an ox; or young heifer, from 20 to 40 lbs. Cut it neatly, so that the thin flank end can wrap nearly round. Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two handfuls of common salt. Mix them well together and rub it all over. The next day salt it well as for boiling. Let it lie from two to three weeks, turning it every two or three days. Take out of the pickle, and wipe it dry. Then take cloves, mace, well powdered, a spoonful of gravy, and rub it well into the beef. Roll it up as tightly as possible; skewer it, and tie it up tight. Pour in the liquor till the meat is quite saturated, in which state it must be kept.
Spiced Beef.—Take a round of beef from an ox or young heifer, weighing between 20 to 40 lbs. Cut it carefully so that the thin flank end can wrap around it nearly completely. Use 2 to 4 ounces of saltpetre, 1 ounce of coarse sugar, and two handfuls of regular salt. Mix them well together and rub the mixture all over the meat. The next day, salt it generously as if preparing it for boiling. Let it sit for two to three weeks, turning it every two or three days. Remove it from the brine and wipe it dry. Then take some cloves and mace, well powdered, and a spoonful of gravy, and rub it thoroughly into the beef. Roll it up as tightly as you can; skewer it, and tie it securely. Pour in the liquid until the meat is fully saturated, and keep it in that state.
Stewed Beef.—Take five pounds of buttock, place it in a deep dish; half a pint of white wine vinegar, three bay leaves, two or three cloves, salt and pepper; turn it over twice the first day, and every morning after for a week or ten days. Boil half a pound or a quarter of a pound of butter, and throw in two onions, chopped very small, four cloves, and some pepper-corns; stew five hours till tender and a nice light brown.
Stewed Beef.—Take five pounds of beef from the chuck, put it in a deep dish; add half a pint of white wine vinegar, three bay leaves, two or three cloves, salt, and pepper; turn it over twice on the first day, and every morning after for a week or ten days. Melt half a pound or a quarter of a pound of butter, then add two onions, finely chopped, four cloves, and some peppercorns; cook on low heat for five hours until it's tender and a nice light brown.
How to Boil Tongue.—If the tongue be a dry one, steep in water all night. Boil it three hours. If you prefer it hot, stick it with cloves. Clear off the scum, and add savory herbs when it has boiled two hours; but this is optional. Rub it over with the yolk of an egg; strew over it bread crumbs; baste it with butter; set it before the fire till it is of a light brown. When you dish it up, pour a little brown gravy, or port wine sauce mixed the same way as for venison. Lay slices of currant jelly around it.
How to Boil Tongue.—If the tongue is dry, soak it in water overnight. Boil it for three hours. If you like it hot, poke it with cloves. Skim off the foam, and add savory herbs after it's boiled for two hours, but this is optional. Rub it with egg yolk, sprinkle breadcrumbs on top, baste it with butter, and place it by the fire until it turns a light brown. When serving, drizzle a bit of brown gravy or port wine sauce prepared the same way as for venison. Arrange slices of currant jelly around it.
How to Fricassee Tripe.—Cut into small square pieces. Put them into the stewpan with as much sherry as will cover them, with pepper, ginger, a blade of mace, sweet herbs and an onion. Stew 15 minutes. Take out the herbs and onion, and put in a little shred of parsley, the juice of a small lemon, half an anchovy cut small, a gill of cream and a little butter, or yolk of an egg. Garnish with lemon.
How to Fricassee Tripe.—Cut into small square pieces. Put them into a pot with enough sherry to cover them, along with pepper, ginger, a piece of mace, some herbs, and an onion. Simmer for 15 minutes. Remove the herbs and onion, then add a little chopped parsley, the juice of a small lemon, half a small chopped anchovy, a cup of cream, and a bit of butter or an egg yolk. Garnish with lemon.
How to Fry Tripe.—Cut the tripe into small square pieces; dip them in yolks of eggs, and fry them in good dripping, till nicely brown; take out and drain, and serve with plain melted butter.
How to Fry Tripe.—Cut the tripe into small square pieces; dip them in egg yolks, and fry them in good fat until nicely browned; take them out and drain, and serve with plain melted butter.
Veal Cutlets, Maintenon.—Cut slices about three quarters of an inch thick, beat them with a rolling-pin, and wet them on both sides with egg; dip them into a seasoning of bread crumbs, parsley, thyme, knotted marjoram, pepper, salt and a little nutmeg grated; then put them in papers folded over, and broil them; and serve with a boat of melted butter, with a little mushroom ketchup.
Veal Cutlets, Maintenon.—Cut slices about three-quarters of an inch thick, pound them with a rolling pin, and coat them on both sides with egg; then dip them in a mixture of bread crumbs, parsley, thyme, marjoram, pepper, salt, and a bit of grated nutmeg; next, wrap them in parchment paper and broil them; serve with a side of melted butter and a dash of mushroom ketchup.
Veal Cutlets.—Another way.—Prepare as above, and fry them; lay into a dish, and keep them hot; dredge a little flour, and put a bit of butter into the pan; brown it, then pour some boiling water into it and boil quickly; season with pepper, salt and ketchup and pour over them.
Veal Cutlets.—Another way.—Prepare them as above and fry them; place them in a dish and keep them warm; sprinkle a little flour and add a bit of butter to the pan; brown it, then pour in some boiling water and boil quickly; season with pepper, salt, and ketchup, and pour it over the cutlets.
Another Way.—Prepare as before, and dress the cutlets in a dutch oven; pour over them melted butter and mushrooms.
Another Way.—Prepare as before, and cook the cutlets in a Dutch oven; pour melted butter and mushrooms over them.
Fillet Of Veal.—Veal requires a good, bright fire for roasting. Before cooking, stuff with a force-meat, composed of 2 ozs. of finely-powdered bread crumbs, half a lemon-peel chopped fine, half a teaspoonful of salt, and the same quantity of mixed mace and cayenne pepper, powdered parsley, and some sweet herbs; break an egg, and mix all well together. Baste your joint with fresh butter, and send it to table well browned. A nice bit of bacon should be served with the fillet of veal, unless ham is provided.
Fillet of Veal.—Veal needs a good, bright fire for roasting. Before cooking, stuff it with a mixture made of 2 oz. of finely ground breadcrumbs, the finely chopped peel of half a lemon, half a teaspoon of salt, and the same amount of a blend of mace and cayenne pepper, ground parsley, and some sweet herbs; crack an egg and mix everything together well. Baste your joint with fresh butter and serve it at the table well browned. A nice piece of bacon should be served with the fillet of veal, unless ham is offered.
Veal Patties.—Mince some veal that is not quite done with a little parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a little cream and gravy just to moisten the meat; and add a little ham. Do not warm it till the patties are baked.
Veal Patties.—Chop up some veal that’s slightly undercooked with a bit of parsley, lemon zest, a touch of nutmeg, and a pinch of salt; mix in a little cream and gravy just to dampen the meat; and add a bit of ham. Don’t heat it until the patties are baked.
Veal Pie.—Take some of the middle, or scrag, of a small neck; season it; and either put to it, or not, a few slices of lean bacon or ham. If it is wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper; and also force-meat and eggs; and if you choose, add truffles, morels, mushrooms, sweet-bread, cut into small bits, and cocks'-combs blanched, if liked. Have a rich gravy ready, to pour in after baking. It will be very good without any of the latter additions.
Veal Pie.—Take some meat from the middle or scrag of a small neck; season it; and optionally add a few slices of lean bacon or ham. If you want it to have a strong flavor, add mace, cayenne, and nutmeg to the salt and pepper; also include forcemeat and eggs; and if you prefer, add truffles, morels, mushrooms, sweetbreads, cut into small pieces, and blanched cocks' combs, if desired. Have a rich gravy ready to pour in after baking. It will still taste great without any of those additional ingredients.
Common Veal Pie.—Cut a breast of veal into pieces; season with pepper and salt, and lay them in the dish. Boil hard six or eight yolks of eggs, and put them into different places in the pie; pour in as much water as will nearly fill the dish; put on the lid, and bake. Lamb Pie may be done this way.
Common Veal Pie.—Chop a breast of veal into pieces; season with salt and pepper, and arrange them in a dish. Boil six or eight egg yolks until hard, and place them in different spots in the pie; add enough water to almost fill the dish; cover it with a lid and bake. Lamb Pie can be made this way too.
Stewed Veal.—Cut the veal as for small cutlets; put into the bottom of a pie-dish a layer of the veal, and sprinkle it with some finely-rubbed sweet basil and chopped parsley, the grated rind of one lemon with the juice, half a nut-meg, grated, a little salt and pepper; and cut into very small pieces a large spoonful of butter; then another layer of slices of veal, with exactly the same seasoning as before; and over this pour one pint of Lisbon wine and half a pint of cold water; then cover it over very thickly with grated stale bread; put this in the oven and bake slowly for three-quarters of an hour, and brown it. Serve it in a pie-dish hot.
Stewed Veal.—Cut the veal for small cutlets; place a layer of the veal in the bottom of a pie dish and sprinkle it with finely crushed sweet basil, chopped parsley, the grated zest of one lemon along with its juice, half a grated nutmeg, a bit of salt, and pepper. Cut a large spoonful of butter into very small pieces; then add another layer of veal with the same seasoning as before. Pour one pint of Lisbon wine and half a pint of cold water over it, and then cover it thickly with grated stale bread. Place this in the oven and bake slowly for 45 minutes until it's browned. Serve it hot in the pie dish.
Breast of Veal Stuffed—Cut off the gristle of a breast of veal, and raise the meat off the bones, then lay a good force-meat, made of pounded veal, some sausage-meat, parsley, and a few shalots chopped very fine, and well seasoned with pepper, salt, and nutmeg; then roll the veal tightly, and sew it with fine twine to keep it in shape, and prevent the force-meat escaping; lay some slices of fat bacon in a stew-pan, and put the veal roll on it; add some stock, pepper, salt, and a bunch of sweet herbs; let it stew three hours, then cut carefully out the twine, strain the sauce after skimming it well, thicken it with brown flour; let it boil up once, and pour it over the veal garnish with slices of lemon, each cut in four. A fillet of veal first stuffed with force-meat can be dressed in the same manner, but is must first be roasted, so as to brown it a good color; and force-meat balls, highly seasoned, should be served round the veal.
Stuffed Veal Breast—Trim the gristle off a breast of veal and separate the meat from the bones. Then, prepare a good stuffing made of ground veal, some sausage meat, finely chopped parsley, and a few finely chopped shallots, seasoned well with pepper, salt, and nutmeg. Roll the veal tightly and sew it with fine twine to maintain its shape and prevent the stuffing from spilling out. Place some slices of fat bacon in a stew pan and lay the veal roll on top. Add some stock, pepper, salt, and a bunch of mixed herbs. Let it simmer for three hours, then carefully cut off the twine, strain the sauce after skimming off the fat, and thicken it with brown flour. Bring it to a boil once and pour it over the veal, garnishing with lemon slices, each cut into quarters. A fillet of veal stuffed with the same stuffing can be prepared in the same way, but it must first be roasted to achieve a nice color; and highly seasoned stuffing balls should be served around the veal.
HOW TO MAKE PIES
OF VARIOUS KINDS
Chicken Pie—Cut the chicken in pieces, and boil nearly tender. Make a rich crust with an egg or two to make it light and puffy. Season the chicken and slices of ham with pepper, salt, mace, nutmeg, and cayenne. Put them in layers, first the ham, chicken, force-meat balls, and hard eggs in layers. Make a gravy of knuckle of veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it over the contents of the pie, and cover with paste. Bake an hour.
Chicken Pie—Cut the chicken into pieces and boil until almost tender. Make a rich crust with one or two eggs to keep it light and puffy. Season the chicken and slices of ham with pepper, salt, mace, nutmeg, and cayenne. Layer them starting with the ham, then chicken, meatballs, and hard-boiled eggs. Prepare a gravy using veal knuckle and mutton bones, seasoned with herbs, onions, pepper, and more. Pour this gravy over the pie filling and cover it with the crust. Bake for an hour.
Cocoanut Pie—Take a teacup of cocoanut, put it into a coffee-cup, fill it up with sweet milk, and let it soak a few hours. When ready to bake the pie, take two tablespoonfuls of flour, mix with milk, and stir in three-fourths of a cup of milk (or water); place on the stove, and stir until it thickens. Add butter the size of a walnut, while warm. When cool, add a little salt, two eggs, saving out the white of one for the top. Sweeten to taste. Add the cocoanut, beating well. Fill the crust and bake. When done, have the extra white beaten ready to spread over the top. Return to the oven and brown lightly.
Coconut Pie—Take a teacup of coconut, put it into a coffee cup, fill it with sweet milk, and let it soak for a few hours. When you're ready to bake the pie, take two tablespoons of flour, mix it with milk, and stir in three-fourths of a cup of milk (or water); place it on the stove and stir until it thickens. Add butter the size of a walnut while it’s warm. Once cool, add a little salt, two eggs, saving the white of one for the top. Sweeten to taste. Add the coconut, mixing well. Fill the crust and bake. When done, have the extra egg white beaten and ready to spread over the top. Return to the oven and brown lightly.
Cream Pie—Take eight eggs, eight ounces pounded sugar, eight ounces flour, put all together into a stew-pan with two glasses of milk, stir until it boils, then add quarter pound of butter, and quarter pound of almonds, chopped fine; mix well together, make paste, roll it out half an inch thick, cut out a piece the size of a teaplate, put in a baking tin, spread out on it the cream, and lay strips of paste across each way and a plain broad piece around the edge, egg and sugar the top and bake in a quick oven.
Cream Pie—Take eight eggs, eight ounces of sugar, and eight ounces of flour. Combine them in a saucepan with two cups of milk, and stir until it boils. Then add a quarter pound of butter and a quarter pound of finely chopped almonds; mix everything well. Make a dough, roll it out to half an inch thick, and cut a piece the size of a tea plate. Place it in a baking dish, spread the cream on top, and lay strips of dough across it in both directions, with a plain wide strip around the edge. Brush the top with egg and sugar, and bake in a hot oven.
Fish Pie—Pike, perch and carp may be made into very savory pies if cut into fillets, seasoned and baked in paste, sauce made of veal broth, or cream put in before baking.
Fish Pie—Pike, perch, and carp can be turned into delicious pies if they're cut into fillets, seasoned, and baked in pastry, with sauce made from veal broth, or cream added before baking.
Game Pie—Divide the birds, if large, into pieces or joints. They may be pheasants, partridges, etc. Add a little bacon or ham. Season well. Cover with puff paste, and bake carefully. Pour into the pie half a cupful of melted butter, the juice of a lemon, and a glass of sherry, when rather more than half baked.
Game Pie—If the birds are big, cut them into pieces or joints. They can be pheasants, partridges, and so on. Add a bit of bacon or ham. Season it well. Cover with puff pastry and bake carefully. When it's a little more than halfway baked, pour in half a cup of melted butter, the juice of a lemon, and a glass of sherry.
Giblet Pie—Clean the giblets well; stew with a little water, onion, pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal or mutton steaks. Put the liquor of the stew to the giblets. Cover with paste, and when the pie is baked, pour into it a large teacupful of cream.
Giblet Pie—Wash the giblets thoroughly; simmer with a little water, onion, pepper, salt, and some herbs until almost cooked. Let it cool, then add beef, veal, or lamb steaks. Combine the broth from the stew with the giblets. Cover with a pastry crust, and once the pie is baked, pour a large cup of cream into it.
Lamb Pasty—Bone the lamb, cut it into square pieces; season with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some beef suet, and the lamb upon it, making a high border about it; then turn over the paste close, and bake it. When it is enough, put in some claret, sugar, vinegar, and the yolks of eggs, beaten, together. To have the sauce only savory, and not sweet, let it be gravy only, or the baking of bones in claret.
Lamb Pasty—Debone the lamb and cut it into cubes; season with salt, pepper, cloves, mace, nutmeg, and chopped thyme; add some beef fat and place the lamb on top, creating a high edge around it; then close the pastry tightly and bake it. Once it's cooked, mix in some red wine, sugar, vinegar, and beaten egg yolks. If you want the sauce to be savory and not sweet, just use gravy or broth made by baking bones in red wine.
Salmon Pie.—Grate the rind of one small lemon, or half a large one; beat the yolks of 2 eggs; 4 tablespoons of sugar; beat all together; add to this 1/2 pint of cold water, with 1-1/2 tablespoons of flour in it; rub smooth so there will be no lumps; beat the whites of two eggs to a stiff froth; stir this in your pie-custard before you put it in the pan. Bake with one crust, and bake slowly.
Salmon Pie.—Grate the zest of one small lemon or half of a large one; beat the yolks of 2 eggs with 4 tablespoons of sugar; mix everything together; add 1/2 pint of cold water mixed with 1-1/2 tablespoons of flour; ensure it's smooth to avoid lumps; beat the whites of two eggs until they are stiff; fold this into your pie custard before pouring it into the pan. Bake with a single crust and do it slowly.
Salmon Pie—Grate the rind of a lemon into the yolks of three fresh eggs; beat for five minutes, adding three heaping tablespoonfuls of granulated sugar; after squeezing in the juice of the lemon add half a teacupful of water; mix all thoroughly, and place in a crust the same as made for custard pie; place in oven and bake slowly. Take the whites of the three eggs, and beat to a stiff froth, adding two tablespoonfuls of pulverized sugar, and juice of half a lemon; after the pie bakes and is cool, place the frosting on top, and put into a hot oven to brown.
Salmon Pie—Grate the zest of a lemon into the yolks of three fresh eggs; beat for five minutes while adding three heaping tablespoons of granulated sugar. After squeezing in the lemon juice, add half a teacup of water; mix everything well and pour it into a crust made like a custard pie. Bake it slowly in the oven. Take the whites of the three eggs and beat them to stiff peaks, adding two tablespoons of powdered sugar and the juice of half a lemon. Once the pie has baked and cooled, spread the frosting on top and return it to a hot oven to brown.
Mince-Meat—There are various opinions as to the result of adding meat to the sweet ingredients used in making this favorite dish. Many housewives think it an improvement, and use either the under-cut of a well-roasted surloin of beef or a boiled fresh ox-tongue for the purpose. Either of these meats may be chosen with advantage, and one pound, after it has been cooked, will be found sufficient; this should be freed from fat, and well minced. In making mince-meat, each ingredient should be minced separately and finely before it is added to the others. For a moderate quantity, take two pounds of raisins (stoned), the same quantity of currants, well washed and dried, ditto of beef suet, chopped fine, one pound of American apples, pared and cored, two pounds of moist sugar, half a pound of candied orange-peel, and a quarter of a pound of citron, the grated rinds of three lemons, one grated nutmeg, a little mace, half an ounce of salt, and one teaspoonful of ginger. After having minced the fruit separately, mix all well together with the hand; then add half a pint of French brandy and the same of sherry. Mix well with a spoon, press it down in jars, and cover it with a bladder.
Mince-Meat—There are different opinions about the effects of adding meat to the sweet ingredients used to make this popular dish. Many homemakers believe it improves the flavor and use either the undercut of a well-roasted sirloin of beef or a boiled fresh ox tongue for this purpose. Either of these meats can be chosen for the best results, and one pound, after cooking, will be enough; it should be trimmed of fat and finely minced. When making mince-meat, each ingredient should be minced separately and finely before being combined with the others. For a moderate batch, take two pounds of raisins (pitted), the same amount of currants, well washed and dried, the same amount of beef suet, finely chopped, one pound of American apples, peeled and cored, two pounds of brown sugar, half a pound of candied orange peel, a quarter of a pound of citron, the grated rinds of three lemons, one grated nutmeg, a bit of mace, half an ounce of salt, and one teaspoon of ginger. After mincing the fruit separately, mix everything together with your hands; then add half a pint of French brandy and the same amount of sherry. Stir well with a spoon, pack it down in jars, and cover it with a bladder.
Good Mince Pies.—Six pounds beef; 5 pounds suet; 5 pounds sugar; 2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1 lemon-skin, and all chopped fine; 2 parts chopped apples to one of meat; brandy and cider to taste.
Good Mince Pies.—Six pounds of beef; 5 pounds of suet; 5 pounds of sugar; 2 ounces of allspice; 2 ounces of cloves; 3/4 pound of cinnamon; 1/2 pint of molasses; 1-1/4 pounds of seedless raisins; 2 pounds of currants; 1/2 pound of finely chopped citron; 1 pound of finely chopped almonds; 2 oranges; the zest of 1 lemon, all finely chopped; 2 parts chopped apples to 1 part meat; brandy and cider to taste.
Mock Mince Pies.—One teacup of bread; one of vinegar; one of water; one of raisins; one of sugar; one of molasses; one half-cup of butter; one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity is sufficient for three pies. They are equally as good as those made in the usual way.
Mock Mince Pies.—One teacup of bread; one of vinegar; one of water; one of raisins; one of sugar; one of molasses; half a cup of butter; one teaspoon of cloves; one of nutmeg; one of cinnamon. This amount is enough for three pies. They taste just as good as the traditional ones.
Potato Pasty.—Boil and peel and mash potatoes as fine as possible; mix them with salt, pepper, and a good bit of butter. Make a paste; roll it out thin like a large puff, and put in the potato; fold over one half, pinching the edges. Bake in a moderate oven.
Potato Pasty.—Boil, peel, and mash potatoes until they’re as smooth as possible; mix them with salt, pepper, and a generous amount of butter. Make a dough; roll it out thin like a large puff pastry, and place the potato filling inside; fold one half over and pinch the edges to seal. Bake in a moderately hot oven.
Potato Pie.—Skin some potatoes and cut them in slices; season them; and also some mutton, beef, pork or veal, and a lump of butter. Put layers of them and of the meat. A few eggs boiled and chopped fine improves it.
Potato Pie.—Peel some potatoes and slice them; season them; and also some mutton, beef, pork, or veal, along with a chunk of butter. Layer the potatoes and meat. A few boiled eggs, chopped up finely, will enhance it.
Veal and Ham Pie.—Cut about one pound and a half of veal into thin slices, as also a quarter of a pound of cooked ham; season the veal rather highly with white pepper and salt, with which cover the bottom of the dish; then lay over a few slices of ham, then the remainder of the veal, finishing with the remainder of the ham; add a wineglassful of water, and cover with a good paste, and bake; a bay-leaf will be an improvement.
Veal and Ham Pie.—Slice about one and a half pounds of veal thinly, and also slice a quarter pound of cooked ham. Season the veal quite generously with white pepper and salt, then cover the bottom of the dish with it. Next, add a few slices of ham, followed by the rest of the veal, and finish with the remaining ham. Pour in a wineglass of water, cover with a good pastry, and bake; adding a bay leaf will enhance the flavor.
Vinegar Pie.—Five tablespoons vinegar, five sugar, two flour, two water, a little nutmeg. Put in dish and bake.
Vinegar Pie.—Five tablespoons of vinegar, five tablespoons of sugar, two tablespoons of flour, two tablespoons of water, a little nutmeg. Put everything in a dish and bake.
HOW TO MAKE PRESERVES
OF VARIOUS KINDS
Apple Jam.—Fill a wide jar nearly half full of water; cut the apples unpeeled into quarters, take out the core, then fill the jar with the apples; tie a paper over it, and put it into a slow oven. When quite soft and cool, pulp [pg 115] them through a sieve. To each pound of pulp put three-quarters of a pound of crushed sugar, and boil it gently until it will jelly. Put it into large tart dishes or jars. It will keep for five or more years in a cool, dry place. If for present use, or a month hence, half a pound of sugar is enough.
Apple Jam.—Fill a large jar almost halfway with water; cut the apples into quarters without peeling them, remove the core, and then fill the jar with the apple pieces. Cover it with a paper and place it in a slow oven. Once the apples are soft and cool, mash them through a sieve. For every pound of pulp, add three-quarters of a pound of crushed sugar, and simmer it gently until it gels. Transfer it into large tart dishes or jars. It can last for five years or more if stored in a cool, dry place. If you need it for immediate use or within a month, half a pound of sugar will be enough.
Apple Marmalade.—Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boil it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour. Grate a little lemon-peel before boiled, but if too much it will be bitter.
Apple Marmalade.—Scald the apples until you can easily separate the pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boil until you can skim off the impurities, and it turns into a thick syrup. Add the pulp and simmer it on high heat for 15 minutes. Grate a little lemon peel before boiling, but be careful not to add too much as it will make it bitter.
Barberry Jam.—The barberries for this preserve should be quite ripe, though they should not be allowed to hang until they begin to decay. Strip them from the stalks; throw aside such as are spotted, and for one pound of fruit allow eighteen ounces well-refined sugar; boil this, with about a pint of water to every four pounds, until it becomes white, and falls in thick masses from the spoon; then throw in the fruit, and keep it stirred over a brisk fire for six minutes only; take off the scum, and pour it into jars or glasses. Sugar four and a half pounds; water a pint and a quarter, boil to candy height; barberries four pounds; six minutes.
Barberry Jam.—The barberries for this preserve should be fully ripe, but don’t let them hang until they start to rot. Remove them from the stems; discard any that are spotted. For every pound of fruit, use eighteen ounces of well-refined sugar. Boil this with about a pint of water for every four pounds until it turns white and falls in thick clumps from the spoon. Then add the fruit and stir it over a strong flame for just six minutes; skim off any foam, and pour it into jars or glasses. Use four and a half pounds of sugar, a pint and a quarter of water, boiled to candy height; use four pounds of barberries; six minutes.
How to Preserve Blackcurrants.—Get the currants when they are dry, and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan, with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants, and boil them till they are clear; put them into a jar, lay brandy paper over them, tie them down, and keep in a dry place. A little raspberry juice is an improvement.
How to Preserve Blackcurrants.—Pick the currants when they are dry. For every 1-1/4 lbs. of currants, use 1 lb. of sugar in a preserving pan, adding enough currant juice to dissolve it. Once it boils, skim off any foam, then add the currants and boil until they're clear. Transfer them to a jar, cover with brandy paper, secure the lid, and store in a dry place. Adding a little raspberry juice enhances the flavor.
Cherry Jam.—Pick and stone 4 lbs. of May-duke cherries; press them through a sieve; then boil together half a pint of red currant or raspberry juice, and 3/4 lb. of white sugar, put the cherries into them while boiling; add 1 lb. of fine white sugar. Boil quickly 35 minutes, jar, and cover well.
Cherry Jam.—Pick and pit 4 lbs. of May-duke cherries; strain them through a sieve; then boil together half a pint of red currant or raspberry juice, and 3/4 lb. of white sugar. Add the cherries while it's boiling; then stir in 1 lb. of fine white sugar. Boil quickly for 35 minutes, jar, and seal well.
Cherry Marmalade.—Take some very ripe cherries; cut off the stalks and take out the stones; crush them and boil them well; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins; put it again upon the fire to dry; when reduced to half weigh it, and add an equal weight of sugar; boil again; and when it threads between the fingers, it is finished.
Cherry Marmalade.—Take some very ripe cherries; remove the stems and pits; mash them and boil them thoroughly; place them in a fine sieve and push them through with a spatula until everything has passed through and only the skins are left; put it back on the heat to dry; when it’s reduced by half, weigh it and add the same weight of sugar; boil again; and when it forms threads between your fingers, it’s done.
How to Preserve Currants for Tarts.—Let the currants be ripe, dry and well picked. To every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants; boil till clear; jar, and put brandy-paper over; tie down; keep in a dry place.
How to Preserve Currants for Tarts.—Make sure the currants are ripe, dry, and thoroughly cleaned. For every 1-1/4 lbs. of currants, add 1 lb. of sugar in a preserving pan along with enough currant juice to dissolve the sugar. Once it boils, skim off any foam, then add the currants. Boil until it's clear; then jar it up and cover with brandy paper. Secure the lid and store in a dry place.
How to Preserve Grapes.—Into an air-tight cask put a layer of bran dried in an oven; upon this place a layer of grapes, well dried, and not quite ripe, and so on alternately till the barrel is filled; end with bran, and close air-tight; they will keep 9 or 10 months. To restore them to their original freshness, cut the end off each bunch stalk, and put into wine, like flowers. Or,
How to Preserve Grapes.—In an airtight container, place a layer of bran that’s been dried in the oven; on top of that, add a layer of well-dried, slightly unripe grapes, alternating layers until the barrel is full. Finish with a layer of bran and seal it airtight; they will keep for 9 or 10 months. To bring them back to their original freshness, cut the end off each bunch stalk and place them in wine, like flowers. Or,
Bunches of grapes may be preserved through winter by inserting the end of the stem into a potato. The bunches should be laid on dry straw, and turned occasionally.
Bunches of grapes can be kept through the winter by sticking the end of the stem into a potato. The bunches should be placed on dry straw and turned regularly.
How to Preserve Green Gages.—Choose the largest when they begin to soften; split them without paring; strew upon them part of the sugar. Blanch the kernels with a sharp knife. Next day pour the syrup from the fruit, and boil it with the other sugar six or eight minutes gently; skim and add the plums and kernels. Simmer till clear, taking off the scum; put the fruit singly into small pots, and pour the syrup and kernels to it. To candy it, do not add the syrup, but observe the directions given for candying fruit; some may be done each way.
How to Preserve Green Gages.—Pick the largest ones when they start to soften; cut them open without peeling. Sprinkle some sugar on them. Blanch the pits with a sharp knife. The next day, drain the syrup from the fruit, and simmer it with the remaining sugar for six to eight minutes; skim off any foam and add the plums and pits. Let it simmer until it's clear, removing any scum. Place the fruit individually into small jars and pour the syrup and pits over them. If you want to candy them, skip the syrup and follow the instructions for candying fruit; you can do some both ways.
Green Gage Jam.—Peel and take out the stones. To 1 lb. of pulp put 3/4 lb. loaf sugar; boil half an hour; add lemon juice.
Green Gage Jam.—Peel and remove the pits. For 1 lb. of pulp, add 3/4 lb. of loaf sugar; boil for half an hour; then add lemon juice.
Transparently Beautiful Marmalade.—Take 3 lbs. bitter oranges; pare them as you would potatoes; cut the skin into fine shreds, and put them into a muslin bag; quarter all the oranges; press out the juice. Boil the pulp and shreds in three quarts of water 2-1/2 hours, down to three pints; strain through a hair sieve. Then put six pounds of sugar to the liquid, the juice and the shreds, the outside of two lemons grated, and the insides squeezed in; add three cents worth of isinglass. Simmer altogether slowly for 15 or 20 minutes.
Transparently Beautiful Marmalade.—Take 3 lbs. of bitter oranges; peel them like you would potatoes; cut the peel into thin strips and put them in a muslin bag; quarter all the oranges and squeeze out the juice. Boil the pulp and strips in three quarts of water for 2-1/2 hours until it reduces to three pints; strain through a fine sieve. Then add six pounds of sugar to the liquid, along with the juice and the strips, the grated zest of two lemons, and the juice of those lemons; include about three cents worth of isinglass. Simmer everything slowly for 15 to 20 minutes.
Tomato Marmalade.—Take ripe tomatoes in the height of the season; weigh them, and to every pound of tomatoes add one pound of sugar. Put the tomatoes into a large pan or small tub, and scald them with boiling water, so as to make the skin peel off easily; When you have entirely removed the skin, put the tomatoes (without any water) into a preserving kettle, wash them, and add the sugar, with one ounce of powdered ginger to every three pounds of fruit, and the juice of two lemons, the grated rind of three always to every three pounds of fruit. Stir up the whole together, and set it over a moderate fire. Boil it gently for two or three hours; till the whole becomes a thick, smooth mass, skimming it well, and stirring it to the bottom after every skimming. When done, put it warm into jars, and cover tightly. This will be found a very fine sweetmeat.
Tomato Marmalade.—Take ripe tomatoes at the peak of the season; weigh them, and for every pound of tomatoes, add one pound of sugar. Place the tomatoes in a large pan or small tub, and cover them with boiling water to make the skin peel off easily. Once you have removed the skin completely, put the tomatoes (without any water) into a preserving kettle, wash them, and add the sugar along with one ounce of powdered ginger for every three pounds of fruit, and the juice of two lemons with the grated rind of three for every three pounds of fruit. Mix everything together and set it over a moderate heat. Let it boil gently for two or three hours until it becomes a thick, smooth mass, skimming it well and stirring it to the bottom after every skimming. When it's done, pour it warm into jars and seal tightly. This will be a delicious sweet treat.
How to Preserve Green Peas.—Shell, and put them into a kettle of water when it boils; give them two or three warms only, and pour them in a colander. Drain, and turn them out on a cloth, and then on another to dry perfectly. When dry bottle them in wide mouthed bottles; leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork. Rosin it down; and keep in the cellar, or in the earth, as directed for gooseberries. When they are to be used, boil them till tender, with a bit of butter, a spoonful of sugar, and a bit of mint.
How to Preserve Green Peas.—Shell the peas and add them to a pot of boiling water; let them cook for just two or three minutes, then drain them in a colander. Let them cool and dry completely on a cloth, then transfer them to another cloth to ensure they're dry. Once dry, pack them into wide-mouth bottles, leaving enough space to pour clarified mutton suet on top, about an inch thick, and for the cork. Seal it with rosin and store them in a cellar or underground, just like you would with gooseberries. When you're ready to use them, boil the peas until tender, adding a bit of butter, a spoonful of sugar, and some mint.
How to Preserve Green Peas for Winter Use.—Carefully shell the peas; then place them in the canister, not too large ones; put in a small piece of alum, about the size of a horse-bean to a pint of peas. When the canister is full of peas, fill up the interstices with water, and solder on the lid perfectly air-tight, and boil the canisters for about twenty minutes; then remove them to a cool place, and by the time of January they will be found but little inferior to fresh, new-gathered peas. Bottling is not so good; at least, we have not found it so; for the air gets in, the liquid turns sour, and the peas acquire a bad taste.
How to Preserve Green Peas for Winter Use.—Carefully shell the peas, then place them in a canister, using smaller ones. Add a small piece of alum, about the size of a horse bean for every pint of peas. Once the canister is full of peas, fill the gaps with water, and seal the lid airtight. Boil the canisters for about twenty minutes, then move them to a cool place. By January, they'll be almost as good as fresh, newly gathered peas. Bottling isn’t as effective; at least, that’s been our experience, because air gets in, the liquid spoils, and the peas develop an unpleasant taste.
How to Keep Preserves.—Apply the white of an egg, with a brush, to a single thickness of white tissue paper, with which covers the jars, lapping over an inch or two. It will require no tying, as it will become, when dry, inconceivably tight and strong, and impervious to the air.
How to Keep Preserves.—Use a brush to apply egg white to a single layer of white tissue paper that covers the jars, overlapping by an inch or two. You won’t need to tie it, as it will dry incredibly tight and strong, becoming airtight.
Quinces for the Tea-table.—Bake ripe quinces thoroughly; when cold, strip off the skins, place them in a glass dish, and sprinkle with white sugar, and serve them with cream. They make a fine looking dish for the tea-table, and a more luscious and inexpensive one than the same fruit made into sweetmeats. Those who once taste the fruit thus prepared, will probably desire to store away a few bushels in the fall to use in the above manner.
Quinces for the Tea-table.—Bake ripe quinces thoroughly; when they’re cool, peel off the skins, put them in a glass dish, and sprinkle with white sugar, then serve them with cream. They make a beautiful dish for the tea table, and it’s a more delicious and cost-effective option than turning the same fruit into sweet treats. Once someone tries the fruit prepared this way, they’ll likely want to stock up on a few bushels in the fall to use it like this.
Pickled Pears.—Three pounds of sugar to a pint of vinegar, spice in a bag and boil, then cook the pears in the vinegar till done through.
Pickled Pears.—Three pounds of sugar for each pint of vinegar, add spices in a bag and boil, then cook the pears in the vinegar until they’re fully cooked.
Boiled Pears.—Boil pears in water till soft, then add one pound of sugar to three pounds of fruit.
Boiled Pears.—Cook pears in water until they're soft, then mix one pound of sugar with three pounds of fruit.
Pickled Citron.—One quart vinegar, two pounds sugar, cloves and cinnamon each one tablespoon, boil the citron tender in water, take them out and drain, then put them in the syrup and cook till done.
Pickled Citron.—One quart of vinegar, two pounds of sugar, one tablespoon each of cloves and cinnamon. Boil the citron in water until tender, then take them out and drain. After that, put them in the syrup and cook until they're done.
How to Preserve Raspberries.—Take raspberries that are not too ripe, and put them to their weight in sugar, with a little water. Boil softly, and do not break them; when they are clear, take them up, and boil the syrup till it be thick enough; then put them in again, and when they are cold, put them in glasses or jars.
How to Preserve Raspberries.—Take raspberries that aren't overripe, and add sugar equal to their weight, along with a bit of water. Simmer gently, being careful not to crush them; once they look clear, remove them and boil the syrup until it thickens. Then add the raspberries back in, and once they cool down, store them in jars or containers.
Raspberry Jam.—One pound sugar to four pounds fruit, with a few currants.
Raspberry Jam.—One pound of sugar for every four pounds of fruit, with a few currants added.
Spiced Currants.—Six pounds currants, four pounds sugar, two tablespoons cloves and two of cinnamon, and one pint of vinegar; boil two hours until quite thick.
Spiced Currants.—Six pounds of currants, four pounds of sugar, two tablespoons of cloves, two tablespoons of cinnamon, and one pint of vinegar; boil for two hours until it’s nice and thick.
Stewed Pears—Pare and halve or quarter a dozen pears, according to their size; carefully remove the cores, but leave the sloths on. Place them in a clean baking-jar, with a closely fitting lid; add to them the rind of one lemon, cut in strips, and the juice of half a lemon, six cloves, and whole allspice, according to discretion. Put in just enough water to cover the whole, and allow half a pound of loaf-sugar to every pint. Cover down close, and bake in a very cool oven for five hours, or stew them very gently in a lined saucepan from three to four hours. When done, lift them out on a glass dish without breaking them; boil up the syrup quickly for two or three minutes; let it cool a little, and pour it over the pears. A little cochineal greatly enhances the appearance of the fruit; you may add a few drops of prepared cochineal; and a little port wine is often used, and much improves the flavor.
Stewed Pears—Peel and halve or quarter a dozen pears, depending on their size; carefully remove the cores while leaving the stems intact. Place them in a clean baking jar with a tight-fitting lid; add the peel of one lemon, cut into strips, along with the juice of half a lemon, six cloves, and whole allspice, as desired. Add just enough water to cover them, and use half a pound of loaf sugar for every pint. Close the lid tightly and bake in a very low oven for five hours, or simmer them gently in a lined saucepan for three to four hours. Once done, transfer them to a glass dish carefully so they don’t break; boil the syrup quickly for two or three minutes, let it cool slightly, and pour it over the pears. A little cochineal will enhance the appearance of the fruit; you can add a few drops of prepared cochineal, and a bit of port wine is often used to improve the flavor.
How to Preserve Whole Strawberries—Take equal weights of the fruit and refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over, give a gentle shake to the dish that the sugar may touch the whole of the fruit; next day make a thin syrup with the remainder of the sugar, and instead of water allow one pint of red currant juice to every pound of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, or others when not dead ripe.
How to Preserve Whole Strawberries—Take equal weights of the fruit and refined sugar, place the strawberries in a large dish, and sprinkle half of the sugar in fine powder over them. Give the dish a gentle shake so the sugar coats all the fruit. The next day, make a thin syrup with the remaining sugar, using one pint of red currant juice for every pound of strawberries instead of water. Simmer the strawberries in this mixture until they are jellied enough. Choose the largest scarlet strawberries or others that aren't overripe.
How to Preserve Strawberries in Wine—Put a quantity of the finest large strawberries into a gooseberry-bottle, and strew in three large spoonfuls of fine sugar; fill up with Madeira wine or fine sherry.
How to Preserve Strawberries in Wine—Place a bunch of the largest, best strawberries into a glass jar, and add three big spoonfuls of quality sugar; then fill it up with Madeira wine or good sherry.
Preserved Tomatoes—One pound of sugar to one pound of ripe tomatoes boiled down; flavor with lemon.
Preserved Tomatoes—One pound of sugar to one pound of ripe tomatoes cooked down; add lemon for flavor.
HOW TO BOIL, BAKE AND STEAM
PUDDINGS
Amber Pudding—Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered; melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add color and flavor to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over, as you would a pie, and bake in a slow oven. It is as good cold as hot.
Amber Pudding—Put a pound of butter in a saucepan with three quarters of a pound of finely powdered loaf sugar; melt the butter and mix it well. Then add the yolks of fifteen well-beaten eggs and as much fresh candied orange as needed for color and flavor, making sure it’s first ground into a fine paste. Line the dish with pastry for turning it out; when filled with the mixture, place a crust on top like you would for a pie, and bake it in a slow oven. It tastes just as good cold as it does hot.
Baked Apple Pudding—Pare and quarter four large apples; boil them tender with the rind of a lemon, in so little water, that when done, none may remain; beat them quite fine in a mortar; add the crumbs of a small roll, four ounces of butter melted, the yolks of five, and whites of three eggs, juice of half a lemon, and sugar to taste: beat all together, and lay it in a dish with paste to turn out.
Baked Apple Pudding—Peel and quarter four large apples; cook them until soft with the peel of a lemon, using just enough water so that none is left when they’re done; mash them thoroughly in a bowl; mix in the crumbs of a small roll, four ounces of melted butter, the yolks of five eggs, the whites of three eggs, the juice of half a lemon, and sugar to taste: combine everything well and pour it into a dish lined with pastry for baking.
Boiled Apple Pudding—Suet, 5 ozs.; flour, 8 ozs.; chop the suet very fine, and roll it into the flour. Make it into a light paste with water. Roll out. Pare and core 8 good sized apples; slice them; put them on the paste, and scatter upon them 4 lb. of sugar; draw the paste round the apples, and boil two hours or more, in a well floured cloth. Serve with melted butter sweetened.
Boiled Apple Pudding—5 oz. of suet; 8 oz. of flour; chop the suet finely and mix it into the flour. Add enough water to make a light dough. Roll it out. Peel and core 8 medium-sized apples; slice them and place them on the dough, then sprinkle with 4 lb. of sugar; wrap the dough around the apples and boil for two hours or more in a well-floured cloth. Serve with sweetened melted butter.
Swiss Apple Pudding—Butter a deep dish; put into it a layer of bread crumbs; then a layer of finely chopped suet; a thick layer of finely chopped apples, and a thick layer of sugar. Repeat from the first layer till the dish is full, the last layer to be finger biscuits soaked in milk. Cover it till nearly enough; then uncover, till the top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you please. Bake from 30 to 40 minutes.
Swiss Apple Pudding—Grease a deep dish; add a layer of bread crumbs; then a layer of finely chopped suet; a thick layer of finely chopped apples, and a thick layer of sugar. Repeat from the first layer until the dish is full, with the last layer being ladyfingers soaked in milk. Cover it until it's almost done; then uncover it until the top is nicely browned. Add cinnamon, nutmeg, or any other flavors you like. Bake for 30 to 40 minutes.
Apple and Sago Pudding—Boil a cup of sago in boiling water with a little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin slices, mix them with the sago; after it is well boiled add a small piece of butter: pour into a pudding dish and bake half an hour.
Apple and Sago Pudding—Boil a cup of sago in boiling water with a bit of cinnamon, a cup of sugar, and lemon flavoring. Slice the apples thinly and mix them with the sago. Once it's cooked properly, add a small piece of butter. Pour it into a pudding dish and bake for half an hour.
Apple Pudding—Pare and stew three pints of apples, mash them, and add four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated lemon. Bake it on a short crust.
Apple Pudding—Peel and cook three pints of apples, mash them, and mix in four eggs, a quarter pound of butter, sugar, and either nutmeg or grated lemon. Bake it in a short crust.
Apple Potatoe Pudding.—Six potatoes boiled and mashed fine,add a little salt and piece of butter, size of an egg, roll this out with a little flour, enough to make a good pastry crust which is for the outside of the dumpling, into this put peeled and chopped apples, roll up like any apple dumpling, steam one hour, eat hot with liquid sauce.
Apple Potato Pudding.—Boil and mash six potatoes until smooth, then add a pinch of salt and a piece of butter about the size of an egg. Roll this out with a little flour to create a good pastry crust for the dumpling. Fill it with peeled and chopped apples, then roll it up like any apple dumpling. Steam for one hour and serve hot with a sauce.
Arrow-root Pudding.—Take 2 teacupfuls of arrowroot, and mix it with half a pint of old milk; boil another half pint of milk, flavoring it with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into the boiling milk. When cold, add the yolks of 3 eggs beaten into 3 ozs. of sugar. Then add the whites beaten to a stiff broth, and bake in a buttered dish an hour. Ornament the tops with sweetmeats, or citron sliced.
Arrow-root Pudding.—Take 2 cups of arrowroot and mix it with half a pint of old milk; boil another half pint of milk, adding cinnamon, nutmeg, or lemon peel for flavor. Stir the arrowroot mixture into the boiling milk. Once it cools, mix in the yolks of 3 eggs beaten with 3 ounces of sugar. Then fold in the egg whites whipped to stiff peaks, and bake in a buttered dish for an hour. Decorate the top with sweet treats or sliced citron.
Aunt Nelly's Pudding—Half a pound of flour, half pound of treacle, six ounces of chopped suet, the juice and peel of one lemon, 4 tablespoonfuls of cream, two or three eggs. Mix and beat all together. Boil in a basin (previously well buttered) four hours.—For sauce, melted butter, a wine-glassful of sherry, and two or three tablespoonfuls of apricot jam.
Aunt Nelly's Pudding—Half a pound of flour, half a pound of treacle, six ounces of chopped suet, the juice and zest of one lemon, 4 tablespoons of cream, and two or three eggs. Mix and beat everything together. Boil in a buttered basin for four hours.—For the sauce, melt some butter, add a wine glass of sherry, and two or three tablespoons of apricot jam.
Baked Indian Pudding.—Two quarts sweet milk; 1 pint New Orleans molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or cinnamon. Boil the milk; pour it over the meal and molasses; add salt and spice; bake three hours. This is a large family pudding.
Baked Indian Pudding.—Two quarts of sweet milk; 1 pint of New Orleans molasses; 1 pint of cornmeal; 1 tablespoon of butter; nutmeg or cinnamon. Boil the milk; pour it over the cornmeal and molasses; add salt and spices; bake for three hours. This makes a large pudding for the family.
Batter, to be used with all Sorts of Roasting Meat.—Melt good butter; put to it three eggs, with the whites well beaten up, and warm them together, stirring them continually. With this you may baste any roasting meat, and then sprinkle bread crumbs thereon; and so continue to make a crust as thick as you please.
Batter for All Types of Roasting Meat.—Melt some good butter; add three eggs, with the egg whites whipped well, and warm them together while stirring constantly. You can use this to baste any roasting meat, then sprinkle breadcrumbs on top to create a crust as thick as you like.
Batter, for Frying Fruit, Vegetables, etc.—Cut four ounces of fresh butter into small pieces, pour on it half a pint of barley water, and when dissolved, add a pint of cold water; mix by degrees with a pound of fine dry flour, and a small pinch of salt. Just before it is used, [pg 117] stir into it the whites of two eggs beaten to a solid froth; use quickly, that the batter may be light.
Batter for Frying Fruit, Vegetables, etc.—Cut four ounces of fresh butter into small pieces, pour half a pint of barley water over it, and when it's dissolved, add a pint of cold water. Gradually mix in a pound of fine dry flour and a small pinch of salt. Just before using, [pg 117] stir in the whites of two eggs beaten until frothy; use quickly so the batter stays light.
Beef Steak Pudding.—Take some fine rump steaks; roll them with fat between; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly for two hours.
Beef Steak Pudding.—Take some nice rump steaks; roll them with fat in between and, if you like, add a little chopped onion. Line a bowl with a layer of suet pastry and add the chopped steaks; cover the bowl with more suet pastry and pinch the edges to seal in the gravy. Cover with a cloth tied tightly and let the pudding boil slowly for two hours.
Baked Beef Steak Pudding.—Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; then put in the steaks very well seasoned; pour the remainder of the batter over them, and bake it.
Baked Beef Steak Pudding.—Make a batter using milk, two eggs, and flour, or, even better, use boiled potatoes that are mashed through a colander; place a small amount of the batter at the bottom of the dish; then add the well-seasoned steaks; pour the rest of the batter over them and bake it.
Beef Steak Pudding.—Prepare a good suet crust, and line a cake-tin with it; put in layers of steak with onions, tomatoes, and mushrooms, chopped fine, a seasoning of pepper, salt and cayenne, and half a cup of water before you close it. Bake from an hour and a half to two hours, according to the size of the pudding and serve very hot.
Beef Steak Pudding.—Make a solid suet crust and line a cake pan with it. Layer in pieces of steak with finely chopped onions, tomatoes, and mushrooms, adding a sprinkle of pepper, salt, and cayenne, along with half a cup of water before sealing it up. Bake for one and a half to two hours, depending on the size of the pudding, and serve it hot.
Black Cap Pudding..—Make a batter with milk, flour and eggs; butter a basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants. Cover it with a cloth well floured, and tie the cloth very tight. Boil nearly one hour. The currants will have settled to the bottom; therefore dish it bottom upwards. Serve with sweet sauce and a little rum.
Black Cap Pudding..—Make a batter with milk, flour, and eggs; grease a bowl; pour in the batter and add 5 or 6 ounces of well-cleaned currants. Cover it with a cloth that’s well-floured and tie the cloth very tightly. Boil for almost an hour. The currants will have settled at the bottom, so serve it upside down. Enjoy with a sweet sauce and a splash of rum.
Oswego Blanc Mange.—Four tablespoonfuls or three ounces of Oswego prepared corn to one quart of milk. Dissolve the corn to some of the milk. Put into the remainder of the milk four ounces of sugar, a little salt, apiece of lemon rind, or cinnamon stick, and heat to near boiling. Then add the mixed corn, and boil (stirring it briskly) four minutes; take out the rind, and pour into a mold or cup, and keep until cold. When turned out, pour round it any kind of stewed or preserved fruits, or a sauce of milk and sugar.
Oswego Blanc Mange.—Four tablespoons or three ounces of Oswego prepared corn to one quart of milk. Dissolve the corn in some of the milk. In the rest of the milk, add four ounces of sugar, a pinch of salt, a piece of lemon peel, or a cinnamon stick, and heat it until it's almost boiling. Then add the mixed corn and boil (stirring vigorously) for four minutes; remove the peel and pour it into a mold or cup, and let it cool. When it's set, pour any kind of stewed or preserved fruits around it, or a sauce made of milk and sugar.
Nice Blanc-Mange.—Swell four ounces of rice in water; drain and boil it to a mash in good milk, with sugar, a bit of lemon peel, and a stick of cinnamon. Take care it does not burn, and when quite soft pour it into cups, or into a shape dipped into cold water. When cold turn it out, garnish with currant jelly, or any red preserved fruit. Serve with cream or plain custard.
Nice Blanc-Mange.—Soak four ounces of rice in water; drain and cook it down into a mash in good milk, along with sugar, a little lemon peel, and a cinnamon stick. Be careful not to let it burn, and when it’s completely soft, pour it into cups or into a shape that’s been dipped in cold water. Once it’s cool, turn it out, and garnish with currant jelly or any red preserved fruit. Serve with cream or regular custard.
Boiled Batter Pudding.—Three eggs, one ounce of butter, one pint of milk, three tablespoonfuls of flour, a little salt. Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for one hour and a quarter. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine-sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.
Boiled Batter Pudding.—Three eggs, one ounce of butter, one pint of milk, three tablespoons of flour, a little salt. Put the flour in a bowl and add enough milk to moisten it; carefully break down all the lumps with a spoon, then pour in the rest of the milk and stir in the melted butter. Keep mixing the batter, add the eggs and a pinch of salt, and when the batter is completely smooth, pour it into a well-buttered bowl, tie it down tightly, and place it in boiling water. Move the bowl around for a few minutes after it's in the water to prevent the flour from settling, and boil for one hour and fifteen minutes. This pudding can also be boiled in a floured cloth that’s been soaked in hot water; it will take a few minutes less than when boiled in a bowl. Serve these puddings quickly with sweet sauce, wine sauce, stewed fruit, or any type of jam; if using jam, you can place a little around the dish as a garnish.
Bread and Butter Pudding..—Butter a dish well, lay in a few slices of bread and butter, boil one pint of milk, pour out over two eggs well beaten, and then over the bread and butter, bake over half hour.
Bread and Butter Pudding..—Grease a dish well, layer in a few slices of buttered bread, boil one pint of milk, pour it over two well-beaten eggs, and then pour it over the bread and butter. Bake for about half an hour.
Simple Bread Pudding.—Take the crumbs of a stale roll, pour over it one pint of boiling milk, and set it by to cool. When quite cold, beat it up very fine with two ounces of butter, sifted sugar sufficient to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed currants, beat up four eggs separately, and then mix them up with the rest, adding, if desired, a few strips of candied orange peel. All the ingredients must be beaten up together for about half an hour, as the lightness of the pudding depends upon that. Tie it up in a cloth, and boil for an hour. When it is dished, pour a little white wine sauce over the top.
Simple Bread Pudding.—Take the crumbs of a stale roll, pour one pint of boiling milk over it, and let it cool. Once it's completely cold, mix it well with two ounces of butter, enough sifted sugar to sweeten it, a bit of grated nutmeg, and a pound of well-washed currants. Beat four eggs separately, then combine them with the rest of the mixture, adding some strips of candied orange peel if you like. All the ingredients should be mixed together for about half an hour, as the pudding's lightness depends on this. Tie it up in a cloth and boil for an hour. When you serve it, drizzle a little white wine sauce on top.
Christmas Plum Pudding.—Suet, chopped small, six ounces; raisins, stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a wine glass of brandy, a little nutmeg and cinnamon pounded as fine as possible, half a teaspoonful of salt, rather less than half pint milk, fine sugar, four ounces; candied lemon, one ounce; citron half an ounce. Beat the eggs and spice well together; mix the milk by degrees, then the rest of the ingredients. Dip a fine, close, linen cloth into boiling water, and put in a sieve (hair), flour it a little, and tie up close. Put the pudding into a saucepan containing six quarts of boiling water; keep a kettle of boiling water alongside, and fill up as it wastes. Be sure to keep it boiling at least six hours. Serve with any sauce; or arrow-root with brandy.
Christmas Plum Pudding.—Six ounces of finely chopped suet; eight ounces of pitted raisins; six ounces of bread crumbs; three eggs; a wine glass of brandy; a little nutmeg and cinnamon, finely ground; half a teaspoon of salt; just under half a pint of milk; four ounces of fine sugar; one ounce of candied lemon; half an ounce of citron. Beat the eggs and spices together well; gradually mix in the milk, then add the rest of the ingredients. Dip a fine, close linen cloth into boiling water and place it in a sieve (hair), lightly flour it, and tie it up tightly. Put the pudding into a saucepan with six quarts of boiling water; keep a kettle of boiling water nearby and top up as it evaporates. Make sure it boils for at least six hours. Serve with any sauce, or arrowroot with brandy.
Christmas Pudding.—Suet 1-1/2 lbs., minced small; currants, 1 1/2 lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of flour, 1 pint of milk, and a wine glassful of brandy. Beat first the eggs, add half the milk, beat all together, and gradually stir in all the milk, then the suet, fruit, etc., and as much milk to mix it very thick. Boil in a cloth six or seven hours.
Christmas Pudding.—1.5 lbs. of minced suet; 1.5 lbs. of currants; 0.25 lbs. of stoned raisins; 1 lb. of sugar; 10 eggs; a grated nutmeg; 2 oz. of citron and lemon peel; 1 oz. of mixed spice; 1 teaspoon of grated ginger; 0.5 lbs. of bread crumbs; 0.5 lbs. of flour; 1 pint of milk; and a glass of brandy. First, beat the eggs and add half the milk, then mix everything together gradually, adding the rest of the milk. Next, add the suet, fruit, and so much milk that the mixture is very thick. Boil it in a cloth for six or seven hours.
Cottage Pudding.—One pint sifted flour, three tablespoons melted butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one teaspoon soda, mix and bake.
Cottage Pudding.—One pint of sifted flour, three tablespoons of melted butter, 2 eggs, one cup of sweet milk, two teaspoons of cream of tartar, one teaspoon of baking soda; mix and bake.
Cream Pudding.—Cream, 1 pint; the yolks of seven eggs, seven tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small bit of soda. Rub the cream with the eggs and flour; add the rest, the milk last, just before baking, and pour the whole into the pudding dish. Serve with sauce of wine, sugar, butter, flavored as you like.
Cream Pudding.—1 pint of cream; the yolks of seven eggs, seven tablespoons of flour, 2 tablespoons of sugar, salt, and a small pinch of baking soda. Mix the cream with the eggs and flour; add the remaining ingredients, with the milk last, just before baking, and pour everything into the pudding dish. Serve with a sauce made of wine, sugar, and butter, flavored to your liking.
Crumb Pudding.—The yolks and whites of three eggs, beaten separately, one ounce moist sugar, and sufficient bread crumbs to make it into a thick but not stiff mixture; a little powdered cinnamon. Beat all together for five minutes, and bake in a buttered tin. When baked, turn it out of the tin, pour two glasses of boiling wine over it, and serve. Cherries, either fresh or preserved, are very nice mixed in the pudding.
Crumb Pudding.—Beat the yolks and whites of three eggs separately. Combine them with one ounce of moist sugar and enough bread crumbs to achieve a thick but not stiff mixture. Add a little powdered cinnamon. Mix everything together for five minutes and bake it in a greased pan. Once baked, turn it out of the pan, pour two glasses of boiling wine over it, and serve. Adding cherries, either fresh or preserved, is a great enhancement for the pudding.
Damson Pudding.—Four or five tablespoonfuls of flour, three eggs beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of damsons, put them and 6 ozs. of sugar into the batter, and boil in a buttered basin for one hour and a half.
Damson Pudding.—Four or five tablespoons of flour, three beaten eggs, and a pint of milk mixed together to form a batter. Remove the pits from 1.5 lbs. of damsons, add them along with 6 oz. of sugar to the batter, and boil in a buttered dish for one hour and a half.
Egg Pudding.—It is made chiefly of eggs. It is nice made thus:—Beat well seven eggs; mix well with 2 ozs. of flour, pint and a half of milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce sweetened.
Egg Pudding.—It’s mainly made from eggs. Here’s how to make it: Beat seven eggs thoroughly; mix them with 2 oz. of flour, a pint and a half of milk, and a pinch of salt; add flavor with nutmeg, lemon juice, and orange-flower water. Boil for 1 hour and 15 minutes in a floured cloth. Serve with sweetened wine sauce.
Excellent Family Plum Pudding.—Grate three-quarters of a pound of a stale loaf, leaving out the crusts; chop very fine three-quarters of a pound of firm beef suet (if you wish your pudding less rich, half a pound will do); mix well together with a quarter of a pound of flour; then add a pound of currants, well washed and well dried; half a pound of raisins, stoned, and the peel of a lemon, very finely shred and cut; four ounces of candied peel, either [pg 118] lemon, orange or citron, or all mingled (do not cut your peel too small or its flavor is lost); six ounces of sugar, a small teaspoonful of salt, three eggs, well beaten; mix all thoroughly together with as much milk as suffices to bring the pudding to a proper consistency, grate in a small nutmeg, and again stir the mixture vigorously. If you choose, add a small glass of brandy. Butter your mold or basin, which you must be sure to fill quite full, or the water will get in and spoil your handiwork; have your pudding cloth scrupulously clean and sweet, and of a proper thickness; tie down securely, and boil for seven or even eight hours.
Excellent Family Plum Pudding.—Grate three-quarters of a pound of stale bread, removing the crusts; chop three-quarters of a pound of firm beef suet very finely (if you want your pudding to be less rich, you can use half a pound); mix this well with a quarter of a pound of flour; then add a pound of well-washed and dried currants; half a pound of pitted raisins; and the peel of a lemon, finely shredded; four ounces of candied peel—either lemon, orange, or citron, or a mix of all (don't cut the peel too small, or its flavor will be lost); six ounces of sugar, a small teaspoon of salt, and three well-beaten eggs; mix everything thoroughly with enough milk to achieve the right consistency, grate in a small nutmeg, and stir the mixture vigorously again. If you like, add a small glass of brandy. Butter your mold or basin, ensuring you fill it completely, or water will get in and ruin your work; your pudding cloth should be very clean, sweet-smelling, and of proper thickness; tie it securely, and boil for seven or even eight hours.
Extra Pudding.—Cut light bread into thin slices. Form into the shape of a pudding in a dish. Then add a layer of any preserve, then a slice of bread, and repeat till the dish is full. Beat four or five eggs, and mix well with a pint of milk; then pour it over the bread and preserve, having previously dusted the same with a coating of rice flour. Boil twenty-five minutes.
Extra Pudding.—Cut soft bread into thin slices. Arrange them in a dish to form a pudding shape. Then add a layer of any jam, followed by a slice of bread, and repeat until the dish is full. Beat four or five eggs and mix them well with a pint of milk; then pour this mixture over the bread and jam, having previously sprinkled it with a layer of rice flour. Boil for twenty-five minutes.
Fig Pudding.—Procure one pound of good figs, and chop them very fine, and also a quarter of a pound of suet, likewise chopped as fine as possible; dust them both with a little flour as you proceed—it helps to bind the pudding together; then take one pound of fine bread crumbs, and not quite a quarter of a pound of sugar; beat two eggs in a teacupful of milk, and mix all well together. Boil four hours. If you choose, serve it with wine or brandy sauce, and ornament your pudding with blanched almonds. Simply cooked, however, it is better where there are children, with whom it is generally a favorite. We forgot to say, flavor with a little allspice or nutmeg, as you like; but add the spice before the milk and eggs.
Fig Pudding.—Get one pound of good figs and chop them very finely, along with a quarter of a pound of suet, also chopped as finely as possible; dust them both with a little flour as you go—it helps bind the pudding together. Then take one pound of fine bread crumbs and just under a quarter of a pound of sugar. Beat two eggs in a teacup of milk, and mix everything together well. Boil for four hours. If you want, serve it with wine or brandy sauce, and top your pudding with blanched almonds. However, it’s better served simply for children, as it’s usually a favorite among them. We forgot to mention, flavor it with a bit of allspice or nutmeg, to taste; but add the spice before the milk and eggs.
Gelatine Pudding.—Half box gelatine dissolved in a large half pint boiling water, when cold stir in two teacups sugar, the juice of three lemons, the whites of four eggs beaten to a froth, put this in a mold to get stiff, and with the yolks of these four eggs, and a quart of milk make boiled custard, flavor with vanilla, when cold pour the custard round the mold in same dish.
Gelatin Pudding.—Dissolve half a box of gelatin in a large half-pint of boiling water. Once it's cool, stir in two cups of sugar, the juice of three lemons, and the whites of four eggs beaten until frothy. Pour this mixture into a mold to set. With the yolks of those four eggs and a quart of milk, make a boiled custard, flavoring it with vanilla. When the custard is cool, pour it around the mold in the same dish.
Gooseberry Pudding.—One quart of scalded gooseberries; when cold rub them smooth with the back of a spoon. Take six tablespoonfuls of the pulp, half a pound of sugar, quarter of a pound of melted butter, six eggs, the rind of two lemons, a handful of grated bread, two tablespoonfuls of brandy. Half an hour will bake it.
Gooseberry Pudding.—One quart of scalded gooseberries; when cooled, mash them smooth with the back of a spoon. Take six tablespoons of the pulp, half a pound of sugar, a quarter of a pound of melted butter, six eggs, the zest of two lemons, a handful of grated bread, and two tablespoons of brandy. Bake for half an hour.
Ground Rice Pudding.—Boil one pint of milk with a little piece of lemon peel, mix quarter pound of rice, ground, with half pint milk, two ounces sugar, one ounce butter, add these to the boiling milk. Keep stirring, take it off the fire, break in two eggs, keep stirring, butter a pie dish, pour in the mixture and bake until set.
Ground Rice Pudding.—Boil one pint of milk with a small piece of lemon peel. Mix a quarter pound of ground rice with half a pint of milk, two ounces of sugar, and one ounce of butter, then add this to the boiling milk. Keep stirring, remove it from the heat, break in two eggs, and continue stirring. Grease a pie dish, pour in the mixture, and bake until set.
Ice Pudding.—Put one quart of milk in a stew pan with half pound of white sugar, and stick of vanilla, boil it ten minutes, mix the yolks of ten eggs with a gill of cream, pour in the milk, then put it back again into the stew pan, and stir till it thickens (do not let it boil), strain it into a basin and leave it to cool. Take twelve pounds of ice, add two pounds of salt, mix together, cover the bottom of a pail, place the ice pot in it and build it around with the ice and salt, this done pour the cream into the pot, put on the cover, and do not cease turning till the cream is thick, the mold should be cold, pour in the cream, 3 or 4 pieces of white paper, wetted with cold water, are placed on it before the cover is placed on. Cover with ice till wanted, dip in cold water and turn out, fruit may be put in when put in the mold.
Ice Pudding.—Put one quart of milk in a saucepan with half a pound of white sugar and a stick of vanilla. Boil it for ten minutes, then mix the yolks of ten eggs with a gill of cream. Pour in the milk, then return the mixture to the saucepan and stir until it thickens (do not let it boil). Strain it into a bowl and let it cool. Take twelve pounds of ice, add two pounds of salt, mix them together, cover the bottom of a bucket, place the ice pot in it, and surround it with the ice and salt. Once that’s done, pour the cream into the pot, put on the lid, and keep stirring until the cream thickens. The mold should be cold; pour in the cream. Place three or four pieces of white paper, wet with cold water, on it before putting on the lid. Cover it with ice until you need it. Dip it in cold water and turn it out. Fruit can be added when putting it in the mold.
Indian Pudding.—Indian meal, a cupful, a little salt, butter, 1 oz.; molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a quart of boiling milk. Mix a cup of cold water with it; bake in a buttered dish 50 minutes.
Indian Pudding.—1 cup of cornmeal, a pinch of salt, 1 oz. of butter, 3 oz. of molasses, and 2 teaspoons of ginger or cinnamon. Add to a quart of boiling milk. Mix it with 1 cup of cold water and bake in a buttered dish for 50 minutes.
Kidney Pudding.—If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour and milk; roll it, and line a basin with some; put the kidney or steak in, cover with paste, and pinch round the edge. Cover with a cloth and boil a considerable time.
Kidney Pudding.—If using kidney, split and soak it, then season it or the meat. Make a dough from suet, flour, and milk; roll it out and line a bowl with some. Place the kidney or steak inside, cover it with the dough, and pinch the edges together. Cover it with a cloth and boil for a long time.
Lemon Dumplings.—Two tablespoonfuls of flour; bread crumbs, 1/2 lb.; beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4 ozs.; 4 eggs well beaten, and strained, and the juice of three lemons strained. Make into dumplings, and boil in a cloth one hour.
Lemon Dumplings.—Two tablespoons of flour; 1/2 lb. of bread crumbs; 6 oz. of beef suet; the grated rind of a large lemon; 4 oz. of powdered sugar; 4 eggs, well beaten and strained; and the juice of three lemons, strained. Form this mixture into dumplings and boil in a cloth for one hour.
Lemon Pudding.—Three tablespoons powdered crackers, eight tablespoons sugar, six eggs, one quart milk, butter size of an egg, the juice of one lemon and grated rind. Stir it first when put in oven.
Lemon Pudding.—3 tablespoons of crushed crackers, 8 tablespoons of sugar, 6 eggs, 1 quart of milk, butter the size of an egg, the juice of 1 lemon, and grated lemon zest. Stir it first when you put it in the oven.
Macaroni Pudding.—Take an equal quantity of ham and chicken, mince fine, half the quantity of macaroni which must be boiled tender in broth, two eggs beaten, one ounce butter, cayenne pepper and salt to taste, all these ingredients to be mixed thoroughly together, put in molds and boil two hours.
Macaroni Pudding.—Take equal amounts of ham and chicken, finely minced, half the amount of macaroni that should be boiled until tender in broth, two beaten eggs, one ounce of butter, and add cayenne pepper and salt to taste. Mix all these ingredients thoroughly, pour into molds, and boil for two hours.
Marrow Pudding.—Pour a pint of cream boiling hot on the crumbs of a penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4 eggs well; add a glass of brandy, with sugar and nutmeg to taste, and mix all well together. It may be either boiled or baked 40 or 50 minutes; cut 2 ozs. of citron very thin, and stick them all over it when you dish it up.
Marrow Pudding.—Pour a pint of boiling hot cream over the crumbs of a penny loaf or French roll; cut 1 lb. of beef marrow into very thin slices; beat 4 eggs well; add a glass of brandy, along with sugar and nutmeg to taste, and mix everything together thoroughly. You can either boil or bake it for 40 to 50 minutes; slice 2 ozs. of citron very thin and stick them all over the pudding when you serve it.
Another way.—Blanch 1/2 lb. of almonds; put them in cold water all night; next day beat them in a mortar very fine, with orange or rose water. Take the crumbs of a penny loaf, and pour on the whole a pint of boiling cream; while it is cooling, beat the yolks of four eggs, and two whites, 15 minutes; a little sugar and grated nutmeg to your palate. Shred the marrow of the bones, and mix all well together, with a little candied orange cut small; bake, etc.
Another way.—Blanch 1/2 lb. of almonds; soak them in cold water overnight; the next day, crush them very fine in a mortar with orange or rose water. Take the crumbs of a penny loaf and pour a pint of boiling cream over them; while it's cooling, beat the yolks of four eggs and two whites for 15 minutes; add a bit of sugar and grated nutmeg to your taste. Shred the marrow from the bones and mix everything well together, adding a little candied orange cut into small pieces; bake, etc.
Meat and Potato Pudding.—Boil some mealy potatoes till ready to crumble to pieces; drain; mash them very smooth. Make them into a thickish batter with an egg or two, and milk, placing a layer of steaks or chops well-seasoned with salt and pepper at the bottom of the baking dish; cover with a layer of batter, and so alternately, till the dish is full, ending with batter at the top. Butter the dish to prevent sticking or burning. Bake of a fine brown color.
Meat and Potato Pudding.—Boil some starchy potatoes until they’re soft enough to crumble; drain and mash them until smooth. Mix them into a thick batter with one or two eggs and some milk, placing a layer of well-seasoned steaks or chops with salt and pepper at the bottom of the baking dish; cover it with a layer of batter, and continue layering until the dish is full, finishing with batter on top. Butter the dish to avoid sticking or burning. Bake until it’s a nice golden brown.
Nesselrode Pudding.—Prepare a custard of one pint of cream, half a pint of milk, the yolks of six eggs, half a stick of vanilla, one ounce of sweet almonds, pounded, and half a pound of sugar; put them in a stewpan over a slow fire, and stir until the proper consistence, being careful not to let it boil; when cold, add a wine-glass of brandy; partially freeze, and add two ounces of raisins and half a pound of preserved fruits, cut small. Mix well, and mold. (Basket shape generally used.)
Nesselrode Pudding.—Make a custard using one pint of cream, half a pint of milk, the yolks of six eggs, half a vanilla stick, one ounce of ground sweet almonds, and half a pound of sugar. Combine these ingredients in a saucepan over low heat, stirring until it reaches the right consistency, being careful not to let it boil. Once cooled, add a wine glass of brandy; partially freeze, then mix in two ounces of raisins and half a pound of chopped preserved fruits. Mix everything well and mold it. (A basket shape is typically used.)
Potato Pudding.—Take 1/2 lb. of boiled potatoes, 2 ozs. of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to a froth; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats and almonds, and another egg.
Potato Pudding.—Take 1/2 lb. of boiled potatoes, 2 oz. of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one tablespoon of white wine, a pinch of salt, and the juice and zest of a lemon; beat everything until frothy; add sugar to taste. You can have a crust or not, depending on your preference. Bake it. If you want it richer, add 3 oz. more butter, some sweet treats and almonds, along with another egg.
Prince of Wales Pudding.—Chop four ounces of apples, the same quantity of bread crumbs, suet, and currants, well washed and picked; two ounces of candied lemon, orange, and citron, chopped fine; five ounces pounded loaf sugar; half a nutmeg, grated. Mix all [pg 119] together with four eggs. Butter well and flour a tin, put in the mixture, and place a buttered paper on the top, and a cloth over the paper. If you steam it the paper is sufficient. It will take two hours boiling. When you dish it, stick cut blanched almonds on it, and serve with wine sauce.
Prince of Wales Pudding.—Chop four ounces of apples, the same amount of bread crumbs, suet, and currants, thoroughly washed and picked. Add two ounces of finely chopped candied lemon, orange, and citron; five ounces of powdered loaf sugar; and half a grated nutmeg. Mix everything together with four eggs. Generously butter and flour a tin, pour in the mixture, and cover the top with buttered paper and a cloth. If you’re steaming it, the paper will be enough. Boil it for two hours. When serving, top it with sliced blanched almonds and serve with wine sauce.
Pudding.—One cup sugar, half cup milk, one egg, two tablespoons melted butter, two cups flour, two teaspoons baking powder, a little nutmeg, bake in a dish and when sent to the table, put raspberry jam under same with wine sauce.
Pudding.—1 cup sugar, ½ cup milk, 1 egg, 2 tablespoons melted butter, 2 cups flour, 2 teaspoons baking powder, a bit of nutmeg; bake in a dish and when served, add raspberry jam underneath with wine sauce.
Baked Pudding.—Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Prepare, and cook the same as Blanc-Mange. After it is cool, stir up with it thoroughly two or three eggs well beaten, and bake half an hour. It is very good.
Baked Pudding.—Three tablespoons of Oswego Prepared Corn to one quart of milk. Prepare and cook it the same way as Blanc-Mange. Once it cools, mix in two or three well-beaten eggs thoroughly and bake for half an hour. It's really good.
Boiled Pudding.—Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Dissolve the corn in some of the milk, and mix with it two or three eggs, well beaten, and a little salt. Heat the remainder of the milk to near boiling, add the above preparation, and boil four minutes, stirring it briskly. To be eaten warm with a sauce. It is delicious.
Boiled Pudding.—Three tablespoons of Oswego Prepared Corn for every quart of milk. Dissolve the corn in some of the milk, then mix in two or three well-beaten eggs and a pinch of salt. Heat the rest of the milk until it’s almost boiling, then add the mixture and boil for four minutes, stirring quickly. Serve warm with a sauce. It’s delicious.
Queen Pudding.—One pint of bread crumbs, one quart milk, one cup sugar, yolks four eggs, a little butter, bake half an hour, then put over the top a layer of fruit, then white of eggs beaten to a froth with sugar; to be eaten cold with cream.
Queen Pudding.—1 pint of bread crumbs, 1 quart of milk, 1 cup of sugar, 4 egg yolks, a little butter. Bake for half an hour, then add a layer of fruit on top, followed by egg whites beaten to a froth with sugar. Serve cold with cream.
Plain Rice Pudding.—Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice in a cloth and leave plenty of room for it to swell. When done, eat it with butter and sugar, or milk. Put lemon peel if you please.
Plain Rice Pudding.—Rinse and sort some rice; add a little finely ground allspice, but not too much; pack the rice in a cloth and leave enough space for it to expand. Once it’s cooked, enjoy it with butter and sugar, or milk. You can add lemon peel if you like.
It is very good without spice, and eaten with salt and butter.
It tastes great without any spice, and is delicious when eaten with salt and butter.
ANOTHER.—Put into a very deep pan half a pound of rice washed and picked; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven.
ANOTHER.—Put half a pound of washed and picked rice into a deep pan; add two ounces of butter, four ounces of sugar, a few crushed allspice, and two quarts of milk. You can use less butter or some suet. Bake in a slow oven.
Rich Rice Pudding—Boil 1/2 lb. of rice in water, with a bit of salt, till quite tender; drain it dry; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter melted in the latter; 4 ozs. of beef suet or marrow, or veal suet taken from a fillet of veal, finely shred, 3/4 lb. of currants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a grated lemon peel. When well mixed, put a paste round the edge, and fill the dish. Slices of candied orange, lemon, and citron, if approved. Bake in a moderate oven.
Rich Rice Pudding—Boil 1/2 lb. of rice in water with a little salt until it's really tender; drain it well. Mix it with the yolks and whites of four eggs, a quarter of a pint of cream, and 2 oz. of melted butter. Add 4 oz. of finely shredded beef suet or marrow, or veal suet from a fillet of veal, 3/4 lb. of currants, two tablespoons of brandy, one of peach water or ratafia, nutmeg, and grated lemon peel. Once everything is well mixed, put a pastry around the edge and fill the dish. You can add slices of candied orange, lemon, and citron if you like. Bake in a moderate oven.
Rice Pudding with Fruit—Swell the rice with a very little milk over the fire; then mix fruit of any kind with it (currants, gooseberries, scalded, pared, and quartered apples, raisins, or black currants); put one egg into the rice to bind it; boil it well, and serve with sugar.
Rice Pudding with Fruit—Cook the rice with a small amount of milk over the heat; then mix in any kind of fruit (like currants, gooseberries, peeled and quartered apples, raisins, or black currants); add one egg to bind it all together; cook it well, and serve with sugar.
Roman Pudding—Oil a plain tin mold, sprinkle it with vermicelli, line it with a thin paste; have some boiled macaroni ready cut in pieces an inch long; weigh it, and take the same weight of Parmesan cheese, grated; boil a rabbit, cut off all the white meat in slices, as thin as paper, season with pepper, salt, and shalot; add cream sufficient to moisten the whole, put it into the mold, and cover it with paste; bake in a moderate oven for an hour, turn the pudding out of the mold, and serve it with a rich brown gravy.
Roman Pudding—Grease a regular tin mold, sprinkle it with vermicelli, and line it with a thin layer of pastry. Have some boiled macaroni ready, cut into pieces about an inch long; weigh it, and use the same weight of grated Parmesan cheese. Boil a rabbit, slice all the white meat thin as paper, and season it with pepper, salt, and shallots; add enough cream to moisten everything, put it into the mold, and cover it with pastry. Bake in a moderate oven for an hour, then turn the pudding out of the mold and serve it with a rich brown gravy.
Sago Pudding—Boil 4 ozs. of sago in water a few minutes; strain, and add milk, and boil till tender. Boil lemon peel and cinnamon in a little milk, and strain it to the sago. Put the whole into a basin; break 8 eggs; mix it well together, and sweeten with moist sugar; add a glass of brandy, and some nutmeg; put puff paste round the rim of the dish, and butter the bottom. Bake three quarters of an hour.
Sago Pudding—Boil 4 oz of sago in water for a few minutes; strain it, then add milk and boil until tender. Boil lemon peel and cinnamon in a little milk, then strain it into the sago. Pour everything into a bowl; break 8 eggs; mix it all together well, and sweeten with brown sugar; add a glass of brandy and some nutmeg; place puff pastry around the edge of the dish and butter the bottom. Bake for 45 minutes.
Spanish Pudding—To one pint of water, put two ounces of butter, and a little salt, when it boils add as much flour as will make it the consistency of hasty pudding. Keep it well stirred, after it is taken off the fire and has stood till quite cold, beat it up with three eggs, add a little grated lemon peel and nutmeg, drop the butter with a spoon into the frying pan with boiling lard, fry quickly, put sugar over them when sent to the table.
Spanish Pudding—To one pint of water, add two ounces of butter and a pinch of salt. When it boils, stir in enough flour to create a consistency similar to quick pudding. Keep it well stirred, and once it's off the heat and completely cool, mix in three beaten eggs, along with a bit of grated lemon peel and nutmeg. Drop spoonfuls of the mixture into a frying pan with hot lard and fry quickly. Sprinkle sugar on them before serving.
Suet Dumplings—Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs beaten separately, a little salt, and as little milk as will make it. Make it into two small balls. Boil 20 minutes. The fat of loins or necks of mutton finely shred makes a more delicate dumpling than suet.
Suet Dumplings—Shred 1 lb. of suet; mix with 1-1/4 lbs. of flour, 2 eggs beaten separately, a bit of salt, and just enough milk to form a dough. Shape it into two small balls. Boil for 20 minutes. Using the fat from the loins or necks of mutton, finely shredded, creates a more delicate dumpling than suet.
Suet Pudding—Take six spoonfuls of flour, 1 lb. of suet, shred small, 4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart of milk. Mix the eggs and flour with a pint of milk very thick, and with the seasoning, mix in the rest of the milk with the suet. Boil two hours.
Suet Pudding—Take six tablespoons of flour, 1 lb. of suet, chopped finely, 4 eggs, a tablespoon of ground ginger, a tablespoon of salt, and a quart of milk. Mix the eggs and flour with a pint of milk until very thick, and then add the seasoning, mixing in the rest of the milk with the suet. Boil for two hours.
Tapioca Pudding.—Put 1/4 lb. of tapioca into a sauce pan of cold water; when it boils, strain it to a pint of new milk; boil till it soaks up all the milk, and put it out to cool. Beat the yolks of four eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg, and 2 ounces of butter. Mix all together; put a puff paste round the dish, and send it to the oven. It is very good boiled with melted butter, wine and sugar.
Tapioca Pudding.—Put 1/4 lb. of tapioca in a saucepan with cold water; when it boils, strain it into a pint of fresh milk. Cook until it absorbs all the milk and allow it to cool. Beat the yolks of four eggs and the whites of two, along with a tablespoon of brandy, sugar, nutmeg, and 2 ounces of butter. Mix everything together, place a puff pastry around the dish, and put it in the oven. It’s also delicious served boiled with melted butter, wine, and sugar.
Vermicelli Pudding.—Boil 4 ounces of vermicelli in a pint of new milk till soft, with a stick or two of cinnamon. Then put in half a pint of thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4 eggs. Bake without paste in an earthen dish.
Vermicelli Pudding.—Boil 4 ounces of vermicelli in a pint of fresh milk until soft, adding a stick or two of cinnamon. Then mix in half a pint of heavy cream, 1/4 lb. of butter, the same amount of sugar, and the yolks of 4 eggs. Bake in an earthen dish without a crust.
Another.—Simmer 2 ounces of vermicelli in a cupful of milk till tender; flavor it with a stick or two of cinnamon or other spice. Beat up three eggs, 1 ounce of sugar, half a pint of milk and a glass of wine. Add to the vermicelli. Bake in a slow oven.
Another.—Cook 2 ounces of vermicelli in a cup of milk until soft; add a stick or two of cinnamon or another spice for flavor. Beat together three eggs, 1 ounce of sugar, half a pint of milk, and a glass of wine. Mix this
HOW TO PUT UP PICKLES
AND MAKE CATSUPS
How to Pickle Beet Roots.—Beet roots are a very pretty garnish for made dishes, and are thus pickled. Boil the roots till they are tender, then take off the skins, cut them in slices, gimp them in the shape of wheels, or what form you please, and put them into a jar. Take as much vinegar as you think will cover them, and boil it with a a little mace, a race of ginger sliced, and a few slices of horseradish. Pour it hot upon your roots and tie them down.
How to Pickle Beet Roots.—Beet roots make a beautiful garnish for various dishes and are therefore pickled. Boil the roots until they're tender, then peel off the skins, slice them into rounds, or cut them into any shape you like, and place them in a jar. Use enough vinegar to cover them, and boil it with a bit of mace, a sliced piece of ginger, and a few slices of horseradish. Pour it hot over the roots and seal the jar.
Chow-Chow.—Two quarts of small white onions, two quarts of gherkins, two quarts of string beans, two small cauliflowers, half a dozen ripe, red peppers, one-half pound mustard seed, one-half pound whole pepper, one pound ground mustard, and, as there is nothing so adulterated as ground mustard, it's better to get it at the druggist's; twenty or thirty bay leaves (not bog leaves, as some one of the ladies facetiously remarked), and two quarts of good cider, or wine vinegar. Peel the onions, halve the cucumbers, string the beans, and cut in pieces the cauliflower. Put all in a wooden tray, and sprinkle well with salt. In the morning wash and drain thoroughly, and put all into the cold vinegar, except the red peppers. Let boil twenty [pg 120] minutes slowly, frequently turning over. Have wax melted in a deepish dish, and, as you fill and cork, dip into the wax. The peppers you can put in to show to the best advantage. If you have over six jars full, it's good to put the rest in a jar and eat from it for every dinner. Some add a little turmeric for the yellow color.
Chow-Chow.—Two quarts of small white onions, two quarts of gherkins, two quarts of string beans, two small cauliflowers, half a dozen ripe red peppers, half a pound of mustard seed, half a pound of whole pepper, one pound of ground mustard (and since ground mustard is often adulterated, it’s best to buy it from the drugstore), twenty or thirty bay leaves (not bog leaves, as one of the ladies jokingly noted), and two quarts of good cider or wine vinegar. Peel the onions, halve the cucumbers, string the beans, and cut the cauliflower into pieces. Place everything in a wooden tray and sprinkle it generously with salt. In the morning, wash and drain thoroughly, and put everything into the cold vinegar except for the red peppers. Let it boil slowly for twenty minutes, stirring frequently. Melt wax in a deep dish, and as you fill and cork the jars, dip them into the wax. You can arrange the peppers to look nice. If you have more than six jars full, it's a good idea to put the extra in a jar to eat from at dinner. Some people add a bit of turmeric for color.
Corn, Green, Pickling.—When the corn is a little past the tenderest roasting ear state, pull it, take off one thickness of the husk, tie the rest of the husk down at the silk end loosely, place the ears in a clean cask compactly together, and put on a brine to cover them of about two-thirds the strength of meat pickle. When ready to use in winter, soak in cold water over night, and if this does not appear sufficient, change the water and freshen still more. Corn, prepared in this way, is excellent, very much resembling fresh corn from the stalk.
Corn, Green, Pickling.—When the corn is just a bit past its peak for tender roasting ears, pull it, remove one layer of the husk, loosely tie the remaining husk down at the silk end, place the ears tightly together in a clean container, and cover them with a brine that’s about two-thirds the strength of meat pickle. When you're ready to use it in winter, soak it in cold water overnight, and if that doesn’t seem adequate, change the water and soak it again. Corn prepared this way is excellent, closely resembling fresh corn straight from the stalk.
Indian Pickle.—One gallon of the best vinegar, quarter of a pound of bruised ginger, quarter of a pound of shalots, quarter of a pound of flour of mustard, quarter of a pound of salt, two ounces of mustard seed, two ounces of turmeric, one ounce of black pepper, ground fine, one ounce of cayenne. Mix all together, and put in cauliflower sprigs, radish pods, French beans, white cabbage, cucumber, onions, or any other vegetable; stir it well two or three days after any fresh vegetable is added, and wipe the vegetable with a dry cloth. The vinegar should not be boiled.
Indian Pickle.—One gallon of the best vinegar, a quarter of a pound of crushed ginger, a quarter of a pound of shallots, a quarter of a pound of mustard flour, a quarter of a pound of salt, two ounces of mustard seeds, two ounces of turmeric, one ounce of finely ground black pepper, and one ounce of cayenne. Mix everything together and add cauliflower sprigs, radish pods, green beans, white cabbage, cucumbers, onions, or any other vegetable; stir it well two or three days after adding any fresh vegetable, and wipe the vegetables with a dry cloth. The vinegar should not be boiled.
How to Pickle Mushrooms.—Buttons must be rubbed with a bit of flannel and salt; and from the larger take out the red inside, for when they are black they will not do, being too old. Throw a little salt over, and put them into a stewpan with some mace and pepper; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass or stone jar. They will keep two years, and are delicious.
How to Pickle Mushrooms.—Rub the button mushrooms with a bit of flannel and salt, and for the larger ones, remove the red inside since if they turn black, they are too old to use. Sprinkle a little salt over them and place them in a pot with some mace and pepper. As the moisture releases, shake them well and keep them over low heat until all the liquid is absorbed back into the mushrooms. Then add enough vinegar to the pot to cover them, give it one warm up, and transfer everything into a glass or stone jar. They will last for two years and taste great.
Pickle Sauce.—Slice green tomatoes, onions, cabbage, cucumbers, and green peppers. Let all stand covered with salt over night. Wash, drain and chop fine. Be careful to keep as dry as possible. To two quarts of the hash, add four tablespoons of American mustard seed and two of English; two tablespoonfuls ground allspice, one of ground cloves, two teaspoonfuls of ground black pepper, one teaspoonful of celery seed. Cover with sharp vinegar, and boil slowly an hour. Put away in stone jar, and eat when wanted.
Pickle Sauce.—Slice green tomatoes, onions, cabbage, cucumbers, and green peppers. Let everything sit covered in salt overnight. Wash, drain, and chop finely. Be careful to keep it as dry as possible. For two quarts of the mixture, add four tablespoons of American mustard seed and two of English; two tablespoons of ground allspice, one of ground cloves, two teaspoons of ground black pepper, and one teaspoon of celery seed. Cover with sharp vinegar and boil slowly for an hour. Store in a stone jar and eat when desired.
Pickled Eggs.—At the season of the year when eggs are plentiful, boil some four or six dozen in a capacious saucepan, until they become quite hard. Then, after carefully removing the shells, lay them in large-mouthed jars, and pour over them scalding vinegar, well seasoned with whole pepper, allspice, a few races of ginger, and a few cloves or garlic. When cold, bung down closely, and in a month they are fit for use. Where eggs are plentiful, the above pickle is by no means expensive, and is a relishing accompaniment to cold meat.
Pickled Eggs.—During the time of year when eggs are abundant, boil about four to six dozen in a large pot until they're completely hard. After carefully peeling the shells, place them in wide-mouthed jars, and pour hot vinegar over them, seasoned with whole peppercorns, allspice, a few slices of ginger, and a couple of garlic cloves. Once they’re cool, seal the jars tightly, and in a month they’ll be ready to eat. When eggs are in plenty, this pickling method is quite affordable and makes a tasty addition to cold meats.
How to Pickle Red Cabbage.—Slice it into a colander, and sprinkle each layer with salt; let it drain two days, then put it into a jar, with boiling vinegar enough to cover it, and put in a few slices of beet-root. Observe to choose the purple red-cabbage. Those who like the flavor of spice will boil some pepper-corns, mustard-seed, or other spice, whole, with the vinegar. Califlower in branches, and thrown in after being salted, will color a beautiful red.
How to Pickle Red Cabbage.—Slice it into a colander and sprinkle salt on each layer; let it drain for two days. Then, put it into a jar and cover it with boiling vinegar. Add a few slices of beetroot. Make sure to choose purple red cabbage. If you like a spicy flavor, you can boil some whole peppercorns, mustard seeds, or other spices with the vinegar. Cauliflower florets, added after salting, will turn a beautiful red.
ANOTHER.—Choose a sound large cabbage; shred it finely, and sprinkle it with salt, and let it stand in a dish a day and night. Then boil vinegar (from a pint) with ginger, cloves, and cayenne popper. Put the cabbage into jars, and pour the liquor upon it when cold.
ANOTHER.—Select a large, fresh cabbage; chop it finely and sprinkle it with salt, letting it sit in a dish for a day and night. Then heat up a pint of vinegar with ginger, cloves, and cayenne pepper. Place the cabbage into jars and pour the cooled liquid over it.
Spiced Tomatoes.—Eight pounds tomatoes, four pounds of sugar, one quart vinegar, one tablespoon each of cloves, cinnamon and allspice, make a syrup of the sugar and vinegar. Tie the spice in a bag and put, in syrup, take the skins off the tomatoes, and put them in the syrup, when scalded through skim them out and cook away one-half, leave the spices in, then put in your tomatoes again and boil until the syrup is thick.
Spiced Tomatoes.—Eight pounds of tomatoes, four pounds of sugar, one quart of vinegar, and one tablespoon each of cloves, cinnamon, and allspice. Make a syrup by combining the sugar and vinegar. Tie the spices in a bag and add them to the syrup. Peel the tomatoes and add them to the syrup; when they’re heated through, remove them and cook the syrup until it reduces by half, leaving the spices in. Then, add the tomatoes back in and boil until the syrup thickens.
Tomato Lilly.—Prepare one peck of green tomatoes by slicing and laying them in a jar over night, with a little salt, than chop them and cook in water until you think them sufficiently tender then take them up in a colander and drain nicely, then take two large cabbages, chop and cook same as tomatoes, then chop six green peppers and add one quart vinegar, put all in kettle together and boil a short time; add fresh vinegar and spice with one ounce each cinnamon and cloves, one pound sugar and half pint molasses. Onions can be used instead of cabbage if preferred.
Tomato Lilly.—Prepare one peck of green tomatoes by slicing them and placing them in a jar overnight with a bit of salt. Then chop them and cook in water until they're tender enough for your taste. Once done, drain them in a colander. Next, take two large cabbages, chop and cook them the same way as the tomatoes. Chop six green peppers and add one quart of vinegar, then combine everything in a pot and boil for a short time. Add fresh vinegar and spice it up with one ounce each of cinnamon and cloves, one pound of sugar, and half a pint of molasses. If you prefer, you can use onions instead of cabbage.
How to Pickle Walnuts.—When a pin will go into them, put a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. Let them soak six days; then change the brine, let them stand six more; then drain, and pour over them in a jar a pickle of the best vinegar, with plenty of pepper, pimento, ginger, mace, cloves, mustard-seed and horseradish; all boiled together, but cold. To every hundred of walnuts put six spoonfuls of mustard-seed, and two or three heads of garlic or shalot, but the latter is least strong. In this way they will be good for several years, if closely covered. They will not be fit to eat under six months. This pickle makes good ketchup.
How to Pickle Walnuts.—When a pin can easily pierce them, prepare a brine with salt and cold, boiled water that’s strong enough to float an egg. Let the walnuts soak for six days; then change the brine and let them sit for another six days. After that, drain the walnuts and pour over them in a jar a pickling solution made with the best vinegar, along with plenty of pepper, pimento, ginger, mace, cloves, mustard seeds, and horseradish—all boiled together and then cooled. For every hundred walnuts, use six tablespoons of mustard seeds and two or three heads of garlic or shallots, with shallots being less pungent. They’ll stay good for several years if kept tightly covered. They won’t be ready to eat for at least six months. This pickling solution also makes excellent ketchup.
A Good Ketchup.—Boil one bushel of tomatoes until soft enough to rub through a sieve. Then add to the liquid a half gallon of vinegar, 1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounces good cayenne pepper, five heads of garlic, skinned and separated, 1 pound of sugar. Boil slowly until reduced to one-half. It takes about one day. Set away for a week, boil over once, and, if too thick, thin with vinegar; bottle and seal as for chow-chow.
A Good Ketchup.—Boil one bushel of tomatoes until they’re soft enough to pass through a sieve. Then add to the liquid half a gallon of vinegar, 1.5 pints of salt, 2 ounces of cloves, 1/4 pound of allspice, 3 ounces of good cayenne pepper, five heads of garlic (peeled and separated), and 1 pound of sugar. Boil slowly until it's reduced by half. This takes about one day. Let it sit for a week, boil it again, and if it's too thick, thin it out with vinegar; then bottle and seal it like you would for chow-chow.
How to Keep Ketchup Twenty Years.—Take a gallon of strong stale beer, 1 lb. of anchovies, washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz. of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large mushroom flaps, rubbed to pieces; cover all close, and simmer till it is half wasted, strain, cool, then bottle. A spoonful of this ketchup is sufficient for a pint of melted butter.
How to Keep Ketchup for Twenty Years.—Take a gallon of strong stale beer, 1 lb. of anchovies, rinsed from the brine; 1 lb. of shallots, 1/2 oz. of mace, 1/2 oz. of cloves, 1/4 oz. of whole pepper, 1/2 oz. of ginger, and 2 quarts of large mushroom caps, chopped up; cover everything tightly and simmer until it’s reduced by half, strain, let it cool, and then bottle it. A tablespoon of this ketchup is enough for a pint of melted butter.
Mushroom Ketchup.—Sprinkle mushroom flaps, gathered in September, with common salt, stir them occasionally for two or three days; then lightly squeeze out the juice, and add to each gallon bruised cloves and mustard seed, of each, half an ounce; bruised allspice, black pepper, and ginger, of each, one ounce; gently heat to the boiling point in a covered vessel, macerate for fourteen days, and strain; should it exhibit any indication of change in a few weeks, bring it again to the boiling point, with a little more spice.
Mushroom Ketchup.—Sprinkle mushroom caps, collected in September, with regular salt, and stir them occasionally for two or three days. Then, gently squeeze out the juice and add to each gallon half an ounce of crushed cloves and mustard seeds; one ounce each of crushed allspice, black pepper, and ginger. Heat gently until it boils in a covered pot, let it sit for fourteen days, then strain. If you notice any changes in a few weeks, bring it back to a boil with a little more spice.
Oyster Ketchup:—Beard the oysters; boil them up in their liquor; strain, and pound them in a mortar; boil the beards in spring water, and strain it to the first oyster liquor; boil the pounded oysters in the mixed liquors, with beaten mace and pepper. Some add a very little mushroom ketchup, vinegar, or lemon-juice; but the less the natural flavor is overpowered the better; only spice is necessary for its preservation. This oyster ketchup will [pg 121] keep perfectly good longer than oysters are ever out of season.
Oyster Ketchup:—Remove the beards from the oysters; cook them in their own juice; strain and mash them in a mortar; boil the beards in fresh water, and strain it into the first oyster juice; cook the mashed oysters in the combined liquids, with ground mace and pepper. Some people add just a bit of mushroom ketchup, vinegar, or lemon juice; but it’s best to keep the natural flavor intact—only spices are needed for preservation. This oyster ketchup will [pg 121] last good for much longer than oysters are ever out of season.
Tomato Ketchup.—Put them over the fire crushing each one as you drop it into the pot; let them boil five minutes; take them off, strain through a colander, and then through a sieve, get them over the fire again as soon as possible, and boil down two-thirds, when boiled down add to every gallon of this liquid one ounce of cayenne pepper, one ounce of black pepper, one pint vinegar, four ounces each of cinnamon and mace, two spoonfuls salt.
Tomato Ketchup.—Place the tomatoes on the stove, crushing each one as you drop it into the pot; let them boil for five minutes. Remove from heat, strain through a colander, and then through a sieve. Return to the heat as soon as you can, and reduce the mixture by two-thirds. Once reduced, add to every gallon of this liquid one ounce of cayenne pepper, one ounce of black pepper, one pint of vinegar, four ounces each of cinnamon and mace, and two tablespoons of salt.
Very Fine Walnut Ketchup.—Boil a gallon of the expressed juice of green tender walnuts, and skim it well; then put in 2 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves, mace, pepper, and one clove of garlic. Let all simmer till the shalots sink; then put the liquor into a pan till cold; bottle and divide the spice to each. Cork closely, and tie a bladder over. It will keep twenty years, but is not good the first. Be very careful to express the juice at home; for it is rarely unadulterated, if bought.
Very Fine Walnut Ketchup.—Boil a gallon of the fresh juice from green tender walnuts and skim it well. Then add 2 lbs. of anchovies, including the bones and liquid, 2 lbs. of shallots, and 1 oz. each of cloves, mace, pepper, and one clove of garlic. Let everything simmer until the shallots sink. Afterward, pour the liquid into a pan to cool, then bottle it and distribute the spices evenly. Seal the bottles tightly with corks and cover them with a bladder. It will last for twenty years, but it's not good to use at first. Be very careful to extract the juice yourself because if you buy it, it's rarely pure.
HOW TO ROAST, BOIL, OR BROIL
POULTRY
How to Roast Chickens.—Pluck carefully, draw and truss them, and put them to a good fire; singe, dust, and baste them with butter. Cover the breast with a sheet of buttered paper; remove it ten minutes before it is enough; that it may brown. A chicken will take 15 to 20 minutes. Serve with butter and parsley.
How to Roast Chickens.—Carefully pluck, gut, and tie them up, then place them over a good fire; singe, dust, and baste them with butter. Cover the breast with a piece of buttered paper; take it off ten minutes before it's done so it can brown. A chicken will take 15 to 20 minutes. Serve with butter and parsley.
How to Boil Chickens.—Fasten the wings and legs to the body by threads tied round. Steep them in skim milk two hours. Then put them in cold water, and boil over a slow fire. Skim clean. Serve with white sauce or melted butter sauce, or parsley and butter.—Or melt 1 oz. of butter in a cupful of milk; add to it the yolk of an egg beat up with a little flour and cream; heat over the fire, stirring well.
How to Boil Chickens.—Tie the wings and legs to the body with threads. Soak them in skim milk for two hours. Then place them in cold water and boil on low heat. Skim off any impurities. Serve with white sauce or melted butter sauce, or with parsley and butter.—Alternatively, melt 1 oz. of butter in a cup of milk; mix in the yolk of a beaten egg along with a bit of flour and cream; heat on the stove, stirring well.
Geese (a la mode).—Skin and bone the goose; boil and peel a dried tongue, also a fowl; season with pepper, salt and mace, and then roll it round the tongue; season the goose in the same way, and lay the fowl and tongue on the goose, with slices of ham between them. Beef marrow rolled between the fowl and the goose, will greatly enrich it. Put it all together in a pan, with two quarts of beef gravy, the bones of the goose and fowl, sweet herbs and onion; cover close, and stew an hour slowly; take up the goose; skim off the fat, strain, and put in a glassful of good port wine, two tablespoonfuls of ketchup, a veal sweetbread cut small, some mushrooms, a piece of butter rolled in flour, pepper and salt; stew the goose half an hour longer; take up and pour the ragout over it. Garnish with lemon.
Geese (a la mode).—Clean and bone the goose; boil and peel a dried tongue and a chicken; season with pepper, salt, and mace, then wrap it around the tongue. Season the goose the same way, and place the chicken and tongue on top of the goose, with slices of ham in between. Beef marrow rolled between the chicken and the goose will enhance the flavor. Put everything in a pan with two quarts of beef gravy, the bones from the goose and chicken, some herbs, and onion; cover tightly and simmer slowly for an hour. Remove the goose; skim off the fat, strain the mixture, and add a glass of good port wine, two tablespoons of ketchup, a small cut veal sweetbread, some mushrooms, a bit of butter dusted with flour, salt, and pepper; cook the goose for another half hour. Remove it and pour the sauce over it. Garnish with lemon.
How to Roast Pigeons.—Take a little pepper and salt, a piece of butter, and parsley cut small; mix and put the mixture into the bellies of the pigeons, tying the necks tight; take another string; fasten one end of it to their legs and rumps, and the other to a hanging spit, basting them with butter; when done, lay them in a dish, and they will swim with gravy.
How to Roast Pigeons.—Take a little pepper and salt, a piece of butter, and finely chopped parsley; mix this together and stuff it into the pigeons’ cavities, tying the necks tightly. Use another string to tie one end to their legs and the other to a hanging spit, basting them with butter as they cook. Once done, place them in a dish, and they will be covered in gravy.
How to Boil Pigeons.—Wash clean; chop some parsley small; mix it with crumbs of bread, pepper, salt and a bit of butter; stuff the pigeons, and boil 15 minutes in some mutton broth or gravy. Boil some rice soft in milk; when it begins to thicken, beat the yolks of two or three eggs, with two or three spoonfuls of cream, and a little nutmeg; mix well with a bit of butter rolled in flour.
How to Boil Pigeons.—Clean them thoroughly; finely chop some parsley; combine it with breadcrumbs, pepper, salt, and a little butter; stuff the pigeons, and boil for 15 minutes in mutton broth or gravy. Cook some rice in milk until soft; when it starts to thicken, whisk the yolks of two or three eggs with a few spoonfuls of cream and a pinch of nutmeg; mix everything together with a little butter blended with flour.
How to Broil Pigeons.—After cleaning, split the backs, pepper and salt them, and broil them very nicely; pour over them either stewed or pickled mushrooms, in melted butter, and serve as hot as possible.
How to Broil Pigeons.—After cleaning, split the backs, season them with pepper and salt, and broil them until they're nicely cooked; top with either stewed or pickled mushrooms in melted butter, and serve as hot as you can.
Scalloped Cold Chickens..—Mince the meat very small, and set it over the fire, with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes, put it into the scallop shells, and fill them with crumbs of bread, over which put some bits of butter, and brown them before the fire. Veal and ham eat well done the same way, and lightly covered with crumbs of bread, or they may be put on in little heaps.
Scalloped Cold Chickens..—Finely chop the meat and put it over the heat with a pinch of nutmeg, a bit of pepper and salt, and some cream, cooking for a few minutes. Place it in the scallop shells and top with breadcrumbs, adding small pieces of butter on top, then brown them over the fire. Veal and ham can be prepared in the same way, lightly covered with breadcrumbs, or you can arrange them in little piles.
How to Roast Turkey.—The sinews of the legs should be drawn whichever way it is dressed. The head should be twisted under the wing; and in drawing it, take care not to tear the liver, nor let the gall touch it.
How to Roast Turkey.—The tendons in the legs should be positioned whichever way it’s being prepared. The head should be tucked under the wing; and when pulling it, be careful not to break the liver or let the gall come into contact with it.
Put a stuffing of sausage-meat; or, if sausages are to be served in a dish a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part; for the breast is often not done enough. A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs, and a beaten egg to the stuffing of sausage-meat.
Put a sausage meat stuffing inside; or, if sausages are being served separately, use a bread stuffing. Since this increases the size of the bird, make sure the heat is directed to that part; the breast often doesn’t cook enough. Put a small strip of paper on the bone to prevent it from burning while the other parts roast. Baste it well and froth it up. Serve with gravy in the dish, and lots of bread sauce in a sauce boat. Add a few crumbs and a beaten egg to the sausage meat stuffing.
SAUCES FOR MEATS, FISH, ETC.
Anchovy Sauce.—Chop one or two anchovies, without washing, put to them some flour and butter, and a little water; stir it over the fire till it boils once or twice. If the anchovies are good, they will dissolve.
Anchovy Sauce.—Chop one or two anchovies without rinsing them, then add some flour and butter, along with a little water. Stir it over the heat until it boils once or twice. If the anchovies are fresh, they will break down.
Essence Of Anchovies.—Take two dozen of anchovies, chop them, and without the bone, but with some of their liquor strained, add to them sixteen large spoonfuls of water; boil gently till dissolved, which will be in a few minutes—when cold, strain and bottle it.
Essence Of Anchovies.—Take two dozen anchovies, chop them up, and remove the bones. Add some of their strained liquid along with sixteen large spoonfuls of water; boil gently until dissolved, which should take just a few minutes. Once cold, strain and bottle it.
Apple Sauce.—Pare, core, and quarter half a dozen good sized apples, and throw them into cold water to preserve their whiteness. Boil them in a saucepan till they are soft enough to mash—it is impossible to specify any particular time, as some apples cook much more speedily than others. When done, bruise them to a pulp, put in a piece of butter as large as a nutmeg, and sweeten them to taste. Put into saucepan only sufficient water to prevent them burning. Some persons put the apples in a stone jar placed in boiling water; there is then no danger of their catching.
Apple Sauce.—Peel, core, and quarter six medium-sized apples, and toss them into cold water to keep them from browning. Cook them in a saucepan until they’re soft enough to mash—it’s hard to give an exact time because some apples cook faster than others. Once they’re done, mash them into a pulp, add a piece of butter the size of a nutmeg, and sweeten to your liking. Add just enough water to the saucepan to prevent the apples from burning. Some people prefer to put the apples in a stone jar placed in boiling water to avoid any risk of burning.
Apple Sauce for Goose or Roast Pork.—Pare, core, and slice some apples, and put them in a strong jar, into a pan of water. When sufficiently boiled, bruise to a pulp, adding a little butter, and a little brown sugar.
Apple Sauce for Goose or Roast Pork.—Peel, core, and slice some apples, then place them in a sturdy jar in a pan of water. Once they’re boiled enough, mash them into a pulp, adding a bit of butter and a little brown sugar.
A Substitute for Cream.—Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually to prevent its curdling; it is difficult from the taste, to distinguish it from rich cream.
A Substitute for Cream.—Whisk a whole fresh egg in a bowl, then slowly pour boiling tea over it to stop it from curdling; it’s hard to tell the difference in taste from rich cream.
Bechamel Sauce.—Put a few slices of ham into a stew-pan, a few mushrooms, two or three shalots, two cloves, also a bay leaf and a bit of butter. Let them stand a few hours. Add a little water, flour and milk or cream; simmer forty minutes. Scalded parsley, very fine may be added.
Bechamel Sauce.—Put a few slices of ham into a saucepan, a few mushrooms, two or three shallots, two cloves, a bay leaf, and a small amount of butter. Let them sit for a few hours. Add a little water, flour, and milk or cream; simmer for forty minutes. Very finely chopped scalded parsley can be added.
Bread Sauce.—Break three-quarters of a pound of stale bread into small pieces, carefully excluding any [pg 122] crusty and outside bits, having previously simmered till quite tender, an onion, well peeled and quartered in a pint of milk. Put the crumbs into a very clean saucepan, and, if you like the flavor, a small teaspoonful of sliced onion, chopped, or rather minced, as finely as possible. Pour over the milk, taking away the onion simmered in it, cover it up, and let it stand for an hour to soak. Then, with a fork, beat it quite smooth, and seasoned with a very little powdered mace, cayenne and salt to taste, adding one ounce of butter; give the whole a boil, stirring all the time, and it is ready to serve. A small quantity of cream added at the last moment, makes the sauce richer and smoother. Common white pepper may take the place of cayenne, a few peppercorns may be simmered in the milk, but they should be extracted before sending to table.
Bread Sauce.—Break three-quarters of a pound of stale bread into small pieces, making sure to remove any crusty outer bits. First, simmer a peeled and quartered onion in a pint of milk until it's tender. Place the bread crumbs in a very clean saucepan, and if you like, add a small teaspoon of finely chopped or minced onion. Pour the milk over the crumbs, taking out the onion, cover it, and let it sit for an hour to soak. Then, use a fork to beat it until smooth, and season with a pinch of powdered mace, cayenne, and salt to taste. Add one ounce of butter, bring it to a boil while stirring constantly, and it's ready to serve. Adding a small amount of cream just before serving makes the sauce richer and smoother. You can substitute common white pepper for cayenne; simmer a few whole peppercorns in the milk but remember to remove them before serving.
Bread Sauce.—Grate some old bread into a basin; pour boiling new milk over it; add an onion with five cloves stuck in it, with pepper and salt to taste. Cover it and simmer in a slow oven. When enough, take out the onion and cloves; beat it well, and add a little melted butter. The addition of cream very much improves this sauce.
Bread Sauce.—Grate some stale bread into a bowl; pour hot milk over it; add an onion with five cloves stuck into it, along with pepper and salt to taste. Cover it and let it cook in a low oven. When it’s ready, remove the onion and cloves; mix it well, and stir in a little melted butter. Adding cream really enhances this sauce.
Caper Sauce.—Melt some butter, chop the capers fine, boil them with the butter. An ounce of capers will be sufficient for a moderate size sauce-boat. Add, if you like, a little chopped parsley, and a little vinegar. More vinegar, a little cayenne, and essence of anchovy, make it suitable for fish.
Caper Sauce.—Melt some butter, finely chop the capers, and boil them with the butter. An ounce of capers is enough for a medium-sized sauce boat. If you want, you can add a bit of chopped parsley and some vinegar. More vinegar, a dash of cayenne, and anchovy essence will make it ideal for fish.
As a substitute for capers, some use chopped pickled gherkins.
As a replacement for capers, some people use chopped pickled gherkins.
Essence Of Celery.—Soak the seeds in spirits of wine or brandy; or infuse the root in the same for 24 hours, then take out, squeezing out all the liquor, and infuse more root in the same liquor to make it stronger. A few drops will flavor broth, soup, etc.
Essence Of Celery.—Soak the seeds in wine or brandy, or steep the root in the same for 24 hours. After that, remove it, squeezing out all the liquid, and infuse more root in the same liquid to make it stronger. A few drops will flavor broth, soup, etc.
Celery Sauce.—Wash well the inside leaves of three heads of celery; cut them into slices quarter inch thick, boil for six minutes, and drain; take a tablespoonful of flour, two ounces of butter, and a teacupful of cream; beat well, and when warm, put in the celery and stir well over the fire about twelve minutes. The sauce is very good for boiled fowl, etc.
Celery Sauce.—Wash the inner leaves of three heads of celery thoroughly; cut them into slices a quarter inch thick, boil for six minutes, and drain. Take a tablespoon of flour, two ounces of butter, and a teacup of cream; mix well, and when warm, add the celery and stir over the heat for about twelve minutes. The sauce is very good for boiled chicken, etc.
Cocoa Sauce.—Scrape a portion of the kernel of a Cocoa nut, adding the juice of three lemons, a teaspoonful of the tincture of cayenne pepper, a teaspoonful of shallot vinegar, and half a cupful of water. Gently simmer for a few hours.
Cocoa Sauce.—Grate some of the cocoa nut kernel, then mix in the juice of three lemons, a teaspoon of cayenne pepper tincture, a teaspoon of shallot vinegar, and half a cup of water. Let it simmer gently for a few hours.
Egg Sauce.—Boil two eggs hard, half chop the whites, put in the yolks, chop them together, but not very fine, put them with 1/4 lb. of good melted butter.
Egg Sauce.—Hard boil two eggs, chop the whites roughly, add the yolks, and chop them together, but not too finely. Combine them with 1/4 lb. of good melted butter.
Egg Sauce.—Four eggs boiled twelve minutes, then lay them in fresh water, cold, pull off the shells, chop whites and yolks separately, mix them lightly, half pint melted butter, made in proportion of quarter pound of butter, to a large tablespoon flour, four of milk and hot water, add powdered mace or nutmeg, to be eaten with pork, boiled, or poultry, use chicken gravy or the water the chicken were boiled in.
Egg Sauce.—Boil four eggs for twelve minutes, then place them in cold, fresh water, remove the shells, and chop the whites and yolks separately. Mix them lightly with half a pint of melted butter, made by combining a quarter pound of butter, a large tablespoon of flour, and four servings of milk and hot water. Add powdered mace or nutmeg. This sauce is great with boiled pork or poultry; you can use chicken gravy or the water that the chicken was boiled in.
Horseradish Sauce.—Perhaps a good receipt for horseradish sauce, which is so excellent with both hot and cold beef, but which we do not always see served up with either. Two tablespoonfuls of mustard, the same of vinegar, three tablespoonfuls of cream or milk and one of pounded white sugar, well beaten up together with a small quantity of grated horseradish. This is, of course, to be served up cold.
Horseradish Sauce.—Here's a great recipe for horseradish sauce, which goes really well with both hot and cold beef, even though we don't always see it served with either. Mix two tablespoons of mustard, the same amount of vinegar, three tablespoons of cream or milk, and one tablespoon of powdered white sugar, then combine it all with a small amount of grated horseradish. This should be served cold.
Mint Sauce.—Pick, mash and chop fine green spearmint, to two tablespoons of the minced leaves, put eight of vinegar, adding a little sugar. Serve cold.
Mint Sauce.—Pick, mash, and finely chop green spearmint. To two tablespoons of the minced leaves, add eight tablespoons of vinegar, along with a bit of sugar. Serve cold.
Mint Sauce.—Wash fresh gathered mint; pick the leaves from the stalks; mince them very fine, and put them into a sauce-boat with a teaspoonful of sugar and four tablespoonfuls of vinegar. It may also be made with dried mint or with mint vinegar.
Mint Sauce.—Wash fresh mint; pick the leaves off the stalks; chop them very finely and put them into a sauceboat with a teaspoon of sugar and four tablespoons of vinegar. You can also make it with dried mint or mint vinegar.
Onion Sauce.—Peel the onions, and boil them tender; squeeze the water from them, then chop them, and add to them butter that has been melted, rich and smooth, as will be hereafter directed, but with a little good milk instead of water; boil it up once, and serve it for boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton. A turnip boiled with the onions makes them milder.
Onion Sauce.—Peel the onions and boil them until they're tender; drain the water, then chop them, and mix in melted butter that is rich and smooth, as will be directed later, but use a bit of good milk instead of water; bring it to a boil once, and serve it with boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton. Boiling a turnip with the onions makes them milder.
Quin's Fish Sauce.—Half a pint of mushroom pickle, the same of walnut, six long anchovies pounded, six cloves of garlic, three of them pounded; half a spoonful of cayenne pepper; put them into a bottle, and shake well before using. It is also good with beefsteaks.
Quin's Fish Sauce.—Half a pint of mushroom pickle, the same of walnut, six long anchovies crushed, six cloves of garlic, three of them crushed; half a teaspoon of cayenne pepper; combine them in a bottle, and shake well before using. It's also great with beefsteaks.
Sauce for Cold Partridges, Moor-Game, Etc.—Pound four anchovies and two cloves of garlic in a mortar; add oil and vinegar to the taste. Mince the meat, and put the sauce to it as wanted.
Sauce for Cold Partridges, Moor-Game, Etc.—Mash four anchovies and two cloves of garlic in a bowl; mix in oil and vinegar to your liking. Chop the meat and add the sauce as desired.
Sauce for Ducks.—Serve a rich gravy in the dish; cut the breast into slices, but don't take them off; cut a lemon, and put pepper and salt on it, then squeeze it on the breast, and pour a spoonful of gravy over before you help.
Sauce for Ducks.—Serve a rich gravy in the dish; slice the breast but keep the slices attached; cut a lemon and sprinkle pepper and salt on it, then squeeze it over the breast and pour a spoonful of gravy on top before serving.
Sauce for Fowl of any Sort.—Boil some veal gravy, pepper, salt, the juice of a Seville orange and a lemon, and a quarter as much of port wine as of gravy; pour it into the dish or a boat.
Sauce for Fowl of any Sort.—Boil some veal gravy, add pepper, salt, the juice of a Seville orange and a lemon, and a quarter of the amount of port wine compared to the gravy; pour it into the dish or a serving boat.
Sauce for Hot or Cold Roast Beef.—Grate, or scrape very fine, some horseradish, a little made mustard, some pounded white sugar and four large spoonfuls of vinegar. Serve in a saucer.
Sauce for Hot or Cold Roast Beef.—Grate or finely scrape some horseradish, add a bit of prepared mustard, some crushed white sugar, and four large tablespoons of vinegar. Serve in a small dish.
Sauce for Salmon.—Boil a bunch of fennel and parsley chop them small, and put into it some good melted butter. Gravy sauce should be served with it; put a little brown gravy into a saucepan, with one anchovy, a teaspoonful of lemon pickle, a tablespoonful of walnut pickle, two spoonfuls of water in which the fish was boiled, a stick of horseradish, a little browning, and salt; boil them four minutes; thicken with flour and a good lump of butter, and strain through a hair sieve.
Sauce for Salmon.—Boil a bunch of fennel and parsley, chop them finely, and mix them with some good melted butter. Serve it with gravy sauce; combine a bit of brown gravy in a saucepan with one anchovy, a teaspoon of lemon pickle, a tablespoon of walnut pickle, two tablespoons of the water used to boil the fish, a stick of horseradish, a little browning, and salt. Boil this mixture for four minutes; thicken it with flour and a generous amount of butter, then strain it through a fine sieve.
Sauce for Savoury Pies.—Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour; add a little port wine, and open the pie, and put it in. It will serve for lamb, mutton, veal or beef pies.
Sauce for Savory Pies.—Take some gravy, one anchovy, a sprig of fresh herbs, an onion, and a little mushroom juice; boil it for a bit, and thicken it with burnt butter or a little butter mixed with flour; add a splash of port wine, then open the pie and pour it in. This will work for lamb, mutton, veal, or beef pies.
Sauce for a Turkey.—Open some oysters into a basin, and wash them in their own liquor, and as soon as settled pour into a saucepan; add a little white gravy, a teaspoonful of lemon pickle; thicken with flour and butter; boil it three or four minutes; add a spoonful of thick cream, and then the oysters; shake them over the fire till they are hot, but do not let them boil.
Sauce for a Turkey.—Open some oysters into a bowl and rinse them in their own juice. Once settled, pour into a saucepan; add a little white gravy and a teaspoon of lemon pickle. Thicken with flour and butter; boil for three to four minutes. Add a spoonful of thick cream, then the oysters; heat them over the stove until they're hot, but don't let them boil.
Sauce for Wild Fowl.—Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed as tame, but may be done so if liked.
Sauce for Wild Fowl.—Simmer a cup of port wine, the same amount of good meat gravy, a little shallot, some pepper, salt, a pinch of nutmeg, and a bit of mace for ten minutes; then add a bit of butter and flour, bring it to a boil, and pour it over the birds. Generally, they are not stuffed like domestic birds, but you can do so if you prefer.
French Tomato Sauce.—Cut ten or a dozen tomatoes into quarters, and put them into a saucepan, with four onions, sliced, a little parsley, thyme, a clove, and a quarter of a pound of butter; then set the saucepan on the fire, [pg 123] stirring occasionally for three-quarters of an hour; strain the sauce through a horse-hair sieve, and serve with the directed articles.
French Tomato Sauce.—Chop ten or twelve tomatoes into quarters and place them in a saucepan along with four sliced onions, a little parsley, thyme, a clove, and a quarter pound of butter. Then, put the saucepan on the stove, [pg 123] stirring occasionally for about forty-five minutes. Strain the sauce through a fine sieve and serve with the specified items.
Tomato Sauce.—Take 12 tomatoes, very red and ripe; take off the stalks, take out the seeds, and press out the water. Put the expressed tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and a little thyme; put it upon a moderate fire, stir it into a pulp; put into it a good cullis, or the top of broth, which will be better. Rub it through a search, and put it into a stewpan with two spoonfuls of cullis; put in a little salt and cayenne.
Tomato Sauce.—Take 12 very ripe, red tomatoes; remove the stems, scoop out the seeds, and squeeze out the excess water. Place the prepared tomatoes in a saucepan with 1.5 ounces of butter, a bay leaf, and a bit of thyme; set it over medium heat and mash it into a pulp. Add a good quality stock or broth, which will work better. Strain it through a sieve, then return it to the saucepan along with two tablespoons of stock. Add a pinch of salt and cayenne pepper.
ANOTHER.—Proceed as above with the seeds and water. Put them into a stewpan, with salt and cayenne, and three tablespoonfuls of beef gravy. Set them on a slow stove for an hour, or till properly melted. Strain, and add a little good stock; and simmer a few minutes.
ANOTHER.—Follow the same steps with the seeds and water. Place them in a saucepan, along with salt and cayenne, and three tablespoons of beef gravy. Put them on low heat for an hour, or until they’re well mixed. Strain, then add a bit of good stock, and let it simmer for a few minutes.
White Sauce.—One pound of knuckle of veal, or any veal trimmings, or cold white meat, from which all brown skin has been removed; if meat has been cooked, more will be required. It is best to have a little butcher's meat fresh, even if you have plenty of cold meat in the larder; any chicken bones greatly improve the stock. This should simmer for five hours, together with a little salt, a dozen white peppercorns, one or two small onions stuck with cloves, according to taste, a slice or two of lean ham, and a little shred of celery and a carrot (if in season) in a quart of water. Strain it, and skim off all the fat; then mix one dessert-spoonful of flour in a half pint of cream; or, for economy's sake, half milk and half cream, or even all good new milk; add this to the stock, and if not salt enough, cautiously add more seasoning. Boil all together very gently for ten minutes, stirring all the time, as the sauce easily burns and very quickly spoils. This stock, made in large quantities, makes white soup; for this an old fowl, stewed down, is excellent, and the liquor in which a young turkey has been boiled is as good a foundation as can be desired.
White Sauce.—One pound of veal knuckle or any veal trimmings, or cold white meat, with all the brown skin removed; if the meat is cooked, you’ll need more. It’s best to have a bit of fresh butcher meat, even if you have plenty of cold meat in the fridge; chicken bones really improve the stock. Let this simmer for five hours with a bit of salt, a dozen white peppercorns, one or two small onions studded with cloves, to taste, a slice or two of lean ham, along with a small piece of celery and a carrot (if in season) in a quart of water. Strain it and skim off all the fat; then mix one dessert spoonful of flour with a half pint of cream; or to save money, use half milk and half cream, or even all good whole milk; add this to the stock, and if it’s not salty enough, carefully add more seasoning. Boil everything gently for ten minutes, stirring constantly, as the sauce can easily burn and spoil quickly. This stock, made in large quantities, can be used for white soup; an old chicken stewed down is excellent for this, and the liquid from boiling a young turkey is one of the best bases you can get.
Economical White Sauce.—Cut up fine one carrot, two small onions, and put them into a stewpan with two ounces of butter, and simmer till the butter is nearly absorbed. Then mix a small teacupful of flour in a pint of new milk, boil the whole quietly till it thickens, strain it, season with salt and white pepper or cayenne, and it is ready to serve. Or mix well two ounces of flour with one ounce of butter; with a little nutmeg, pepper and salt; add a pint of milk, and throw in a strip of lemon peel; stir well over the fire till quite thick, and strain.
Economical White Sauce.—Finely chop one carrot and two small onions, and put them in a saucepan with two ounces of butter. Simmer until the butter is mostly absorbed. Then mix a small teacup of flour with a pint of fresh milk, and gently boil the mixture until it thickens. Strain it, season with salt and white pepper or cayenne, and it's ready to serve. Alternatively, mix two ounces of flour with one ounce of butter, a little nutmeg, pepper, and salt; add a pint of milk and a strip of lemon peel. Stir well over heat until it’s thick, then strain.
Wine Sauce.—One and 1/2 cups sugar, three quarters cup of wine, a large spoonful flour, and a large piece of butter.
Wine Sauce.—1 and 1/2 cups sugar, 3/4 cup of wine, a big spoonful of flour, and a large piece of butter.
HOW TO MAKE SOUPS
AND BROTHS
Artichoke Soup.—Take Jerusalem artichokes according to the quantity of soup required to be made, cut them in slices, with a quarter of a pound of butter, two or three onions and turnips, sliced into a stewpan, and stew over a very slow fire till done enough, and thin it with good veal stock. Just before you serve, at the last boil, add a quarter of a pint of good cream. This is an excellent soup. Season to taste with a little salt and cayenne. As it is necessary to vary soups, we shall give you a few to choose from according to season and taste. All brown soups must be clear and thin, with the exception of mock turtle, which must be thickened with flour first browned with butter in a stewpan. If the flour is added without previous browning, it preserves a raw taste that by no means improves the flavor.
Artichoke Soup.—Take Jerusalem artichokes based on how much soup you want to make. Slice them up along with a quarter pound of butter, two or three sliced onions, and some turnips, and cook everything in a saucepan over a very low heat until tender. Then, thin the mixture with good veal stock. Just before serving, when it boils again, stir in a quarter pint of high-quality cream. This makes for an excellent soup. Season it to your liking with a bit of salt and cayenne pepper. To keep soups interesting, we’ll provide a few options for you to choose from based on the season and your taste. All brown soups should be clear and thin, except for mock turtle soup, which needs to be thickened with flour that has been browned in butter in a saucepan. If you add the flour without browning it first, it will have a raw taste that won't improve the flavor at all.
Asparagus Soup.—Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving; add one pint of milk; thicken with a little flour, and season. The soup should boil about three hours before adding the last half of the asparagus.
Asparagus Soup.—Three or four pounds of finely chopped veal, a bit of salt pork, two or three bunches of asparagus, and three quarts of water. Cook half of the asparagus with the meat while soaking the rest in water until about twenty minutes before serving. Then add the remaining asparagus and boil just before serving; stir in one pint of milk; thicken with a little flour, and season. The soup should simmer for about three hours before adding the last half of the asparagus.
Beef Broth.—Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water; simmer to three quarts, and clear from the fat when cold. Add one onion, if approved.
Beef Broth.—Put two pounds of lean beef, one pound of veal scraps, one pound of mutton scraps, some fresh herbs, and ten peppercorns into a good-sized tin saucepan, along with five quarts of water; simmer until it reduces to three quarts, then skim off the fat when it cools. Add one onion, if desired.
Soup and broth made of different meats are more supporting, as well as better flavored.
Soup and broth made from different meats provide more nourishment and are also more flavorful.
To remove the fat, take it off, when cold, as clean as possible; and if there be still any remaining, lay a bit of clean blotting or cap paper on the broth when in the basin, and it will take up every particle.
To remove the fat, take it off when it's cold, as thoroughly as possible; and if there's still any left, place a piece of clean blotting or cap paper on the broth in the bowl, and it will soak up every bit.
Beef Soup.—Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown; put in the bones and cover with water; cover the kettle closely; let it cook slowly until the meat drops from the bones; strain through a colander and leave it in the dish during the night, which is the only way to get off all the fat. The day it is wanted for the table, fry as brown as possible a carrot, an onion, and a very small turnip sliced thin. Just before taking up, put in half a tablespoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small tablespoonful of celery seed. With the vegetables this must cook slowly in the soup an hour; then strain again for the table. If you use vermicelli or pearl barley, soak in water.
Beef Soup.—Remove all the lean meat from the shank, and with a little beef fat in the bottom of the pot, fry it until it's nicely browned; add the bones and cover with water; seal the pot tightly; let it cook slowly until the meat falls off the bones; strain through a colander and let it sit in the dish overnight, which is the only way to remove all the fat. On the day you want it for serving, fry a carrot, an onion, and a small turnip, sliced thin, until they're browned. Just before serving, add half a tablespoon of sugar, a blade of mace, six cloves, a dozen allspice berries, and a small tablespoon of celery seeds. Let it simmer with the vegetables in the soup for an hour; then strain again for serving. If you're using vermicelli or pearl barley, soak it in water.
Dr. Liebig's Beef Tea.—When one pound of lean beef, free from fat, and separated from the bones, in a finely-chopped state in which it is used for mince-meat, or beef-sausages, is uniformly mixed with its own weight of cold water, slowly heated till boiling, and the liquid, after boiling briskly for a minute or two, is strained through the towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained even by boiling for hours from a piece of flesh. When mixed with salt and the other additions by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions, or burnt bread, it forms the very best soup which can, in any way, be prepared from one pound of flesh.
Dr. Liebig's Beef Tea.—When you take one pound of lean beef, trimmed of fat and separated from the bones, chopped finely like you would for ground meat or beef sausages, and mix it evenly with an equal weight of cold water, then slowly heat it until it boils, and after boiling vigorously for a minute or two, strain the liquid through a towel to remove the hardened albumen and fibrin, you end up with an equally weighted, highly aromatic broth. This soup is stronger than anything you could get by boiling a piece of meat for hours. When seasoned with salt and other common soup ingredients, and slightly darkened with roasted onions or burnt bread, it creates the best soup you can make from just one pound of meat.
Brown Gravy Soup.—Shred a small plate of onions, put some dripping into a frying-pan and fry the onions till they are of a dark brown; then, having about three pounds of beef cut up in dice, without fat or bone, brown that in a frying-pan. Now get a sauce-pan to contain about a gallon, and put in the onions and meat, with a carrot and a turnip cut small, and a little celery, if you have it; if not, add two seeds of celery; put three quarts, or three and a half quarts of water to this, and stir all together with a little pepper and salt; simmer very slowly, and skim off what rises; in three or four hours the soup will be clear. When served, add a little vermicelli, which should have previously been boiled in water; the liquid should be carefully poured off through a sieve. A large quantity may be made in the same proportions. Of course, the meat and onions must be stirred whilst frying, and constantly turned; they should be of a fine brown, not black, and celery-seed will give a flavor, it is so strong.
Brown Gravy Soup.—Chop up a small plate of onions, add some drippings to a frying pan, and fry the onions until they are dark brown. Next, take about three pounds of beef cut into cubes, trimming off any fat or bone, and brown that in a frying pan. Now, get a saucepan that holds about a gallon, and add the onions and meat, along with a diced carrot and a diced turnip, and a little celery if you have it; if not, add two celery seeds. Pour in three to three and a half quarts of water, stir everything together with a bit of pepper and salt, and let it simmer very slowly, skimming off any foam that rises. In three to four hours, the soup will be clear. When serving, add a bit of vermicelli that has been boiled in water; pour the liquid off carefully through a sieve. You can make a large batch using the same proportions. Remember to stir the meat and onions while frying and turn them constantly; they should be a nice brown color, not black, and celery seed will add a strong flavor.
Carrot Soup.—Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has been [pg 124] boiled, two large onions, a turnip, pepper and salt into a sauce-pan, and stew for three hours. Have ready six large carrots, scraped and cut thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth, then boil the pulp with the soup, which is to be as thick as pea-soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add cayenne. Pulp only the red part of the carrot, and not the yellow.
Carrot Soup.—Put some beef bones with four quarts of the broth from boiling a leg of mutton or beef, two large onions, a turnip, pepper, and salt into a saucepan, and let it simmer for three hours. Have ready six large carrots, peeled and sliced thin. Strain the soup over the carrots and cook them until they're soft enough to puree through a fine sieve or cheesecloth, then mix the puree back into the soup, which should be as thick as pea soup. Use two wooden spoons to push the carrots through. Make the soup in advance, the day before you plan to serve it. Add cayenne. Only puree the red part of the carrot, not the yellow.
Clam Soup.—Cut salt pork in very small squares and fry light brown; add one large or two small onions cut very fine, and cook about ten minutes; add two quarts water and one quart of raw potatoes, sliced; let it boil; then add one quart of clams. Mix one tablespoonful of flour with water, put it with one pint of milk, and pour into the soup, and let it boil about five minutes. Butter, pepper, salt. Worcestershire sauce to taste.
Clam Soup.—Cut salt pork into very small cubes and fry until light brown; add one large or two small onions chopped very finely, and cook for about ten minutes; add two quarts of water and one quart of sliced raw potatoes; let it boil; then add one quart of clams. Mix one tablespoon of flour with water, combine it with one pint of milk, and pour it into the soup, then let it boil for about five minutes. Add butter, pepper, salt, and Worcestershire sauce to taste.
Croutons.—These are simply pieces of bread fried brown and crisp, to be used in soups.
Croutons.—These are just pieces of bread fried until brown and crispy, used in soups.
Game Soups.—Cut in pieces a partridge, pheasant, or rabbit; add slices of veal, ham, onions, carrots, etc. Add a little water, heat a little on slow fire, as gravy is done; then add some good broth, boil the meat gently till it is done. Strain, and stew in the liquor what herbs you please.
Game Soups.—Cut up a partridge, pheasant, or rabbit; add slices of veal, ham, onions, carrots, etc. Pour in a little water and simmer on low heat, just like you would for gravy; then add some good broth and let the meat cook gently until it’s done. Strain it, and cook the herbs of your choice in the broth.
Game Soup.—In the season for game, it is easy to have good game soup at very little expense, and very nice. Take the meat from off the bones of any cold game left, pound it in a mortar and break up the bones, and pour on them a quart of any good broth, and boil for an hour and a half. Boil and mash six turnips, and mix with the pounded meat, and then pass them through a sieve. Strain the broth, and stir in the mixture of meat and turnips which has been strained through the sieve; keep the soup-pot near the fire, but do not let it boil. When ready to dish the soup for table, beat the yolks of five eggs very lightly, and mix with them half a pint of good cream. Set the soup on to boil, and, as it boils, stir in the beaten eggs and cream, but be careful that it does not boil after they are stirred in, as the egg will curdle. Serve hot.
Game Soup.—During game season, it’s easy to make a delicious game soup at minimal cost. Take the meat off any leftover cold game, pound it in a mortar, and break up the bones. Pour a quart of good broth over the bones and boil for an hour and a half. Boil and mash six turnips, then mix them with the pounded meat, and strain them through a sieve. Strain the broth and stir in the meat and turnip mixture that has been strained. Keep the soup pot near the fire, but don’t let it boil. When you’re ready to serve, beat the yolks of five eggs lightly and mix in half a pint of good cream. Bring the soup to a boil, and as it boils, stir in the beaten eggs and cream, being careful not to let it boil after that, as the eggs will curdle. Serve hot.
Julienne Soup.—Put a piece of butter the size of an egg into the soup-kettle; stir until melted. Cut three young onions small; fry them a nice brown; add three quarts of good clear beef-stock, a little mace, pepper and salt; let it boil an hour; add three young carrots and three turnips cut small, a stalk of celery cut fine, a pint of French beans, a pint of green peas; let this boil two hours; if not a bright, clear color, add a spoonful of soy. This is a nice summer soup.
Julienne Soup.—Put a piece of butter the size of an egg into a soup pot; stir until it melts. Chop three young onions finely; fry them until they’re nicely browned; add three quarts of good clear beef stock, a bit of mace, pepper, and salt; let it boil for an hour. Then add three young carrots and three turnips, chopped small, a finely chopped stalk of celery, a pint of French beans, and a pint of green peas; let this boil for two hours. If it’s not a bright, clear color, add a spoonful of soy sauce. This makes a great summer soup.
Lobster Soup.—One large lobster or two small ones; pick all the meat from the shell and chop fine; scald one quart of milk and one pint of water, then add the lobster, one pound of butter, a teaspoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot.
Lobster Soup.—One large lobster or two small ones; remove all the meat from the shell and chop it finely. Heat one quart of milk and one pint of water, then add the lobster, one pound of butter, a teaspoon of flour, and salt and red pepper to taste. Boil for ten minutes and serve hot.
Mock Turtle Soup.—One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water, and cook five or six hours. When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large groce.
Mock Turtle Soup.—One soup bone, one quart of turtle beans, one large spoonful of powdered cloves, salt, and pepper. Soak the beans overnight, then put them in nearly six quarts of water with the soup bone and cook for five or six hours. When it's halfway done, add the cloves, salt, and pepper; when it's done, strain it through a colander, pushing the pulp of the beans through to achieve the desired thickness. Serve it with a few slices of hard-boiled eggs and very thinly sliced lemon. The turtle beans are black and can only be found at large grocery stores.
Oyster Soup.—Take one quart of water, one teacup of butter, one pint of milk, two teaspoons of salt, four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters; let the whole come to boiling heat quickly and remove from the fire.
Oyster Soup.—Take one quart of water, one cup of butter, one pint of milk, two teaspoons of salt, four finely crushed crackers, and one teaspoon of pepper; bring to a boil as quickly as you can, then add one quart of oysters; let everything reach a boil again and then take it off the heat.
Oyster Soup.—Pour one quart of boiling water into a skillet; then one quart of good rich milk; stir in one teacup of rolled cracker crumbs; season with pepper and salt to taste. When all come to boil, add one quart of good fresh oysters; stir well, so as to keep from scorching; then add a piece of good sweet butter about the size of an egg; let it boil up once, then remove from the fire immediately; dish up and send to table.
Oyster Soup.—Pour one quart of boiling water into a skillet; then add one quart of rich milk; stir in one cup of crushed cracker crumbs; season with pepper and salt to taste. When it comes to a boil, add one quart of fresh oysters; stir well to prevent burning; then add a piece of good butter about the size of an egg; let it boil once, then take it off the heat immediately; serve it up and bring to the table.
Ox Tail Soup.—Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls of flour, and a little white pepper; add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrow-root to add to it with the meat cut from the bones, and let all boil for a quarter of an hour.
Ox Tail Soup.—Take two ox tails, two whole onions, two carrots, a small turnip, two tablespoons of flour, and a dash of white pepper; add a gallon of water and let everything boil for two hours. Then remove the tails and cut the meat into small pieces, return the bones to the pot for a little while, boil for another hour, strain the soup, and rinse two tablespoons of arrowroot to add along with the meat cut from the bones. Let it all boil for fifteen minutes.
Scotch Broth.—Take one-half teacup barley, four quarts cold water; bring this to the boil and skim; now put in a neck of mutton and boil again for half an hour, skim well the sides of the pot also; have ready two carrots, one large onion, a small head of cabbage, one bunch parsley, one sprig of celery top; chop all these fine, add your chopped vegetables, pepper and salt to taste. This soup takes two hours to cook.
Scotch Broth.—Take half a teacup of barley and four quarts of cold water; bring it to a boil and skim off the foam; now add a neck of mutton and boil again for half an hour, skimming the sides of the pot too. Have two carrots, one large onion, a small head of cabbage, one bunch of parsley, and one sprig of celery top chopped finely and ready. Add the chopped vegetables, along with pepper and salt to taste. This soup takes two hours to cook.
Soup and Bouille.—Stew a brisket of beef with some turnips, celery, leeks and onions, all finely cut. Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves. Simmer for an hour. Add more beef gravy, and boil gently for half an hour.
Soup and Bouille.—Slow-cook a brisket of beef with some turnips, celery, leeks, and onions, all chopped finely. Start by adding the beef to the pot, then the root vegetables, and half a pint of beef gravy, along with a few cloves. Let it simmer for an hour. Add more beef gravy, and then gently boil for another half an hour.
Royal Soup.—Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, almonds and a roll.
Royal Soup.—Take a piece of veal, slices of uncooked bacon, onions, mace, and a little bit of water; simmer until the flavor is strong, and mix it with a good beef broth made the day before, cooked until the meat is falling apart. Add cream, vermicelli, almonds, and a roll.
Various Soups.—Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley; and for that purpose, fat beef steaks, pork steaks, mutton chops, etc. should be preferred, as containing more of the nutritious principle. When nearly done frying, add a little water, which will produce a gravy to be added to the barley broth; a little wheat flour should be dredged in also; a quantity of onions, cut small, should also be fried with the fat, which gives the soup a fine flavor, assisted by seasoning, etc.
Various Soups.—You can make delicious soups using fried meats by adding the fat and juices to boiled barley. It's best to use fatty cuts like beef steaks, pork steaks, and mutton chops, as they have more nutrients. When the meat is almost done frying, pour in a little water to create a gravy to mix with the barley broth. You should also sprinkle in some wheat flour. Additionally, chop up some onions and fry them with the fat to enhance the soup's flavor, along with some seasoning and other ingredients.
Soups may be made from broiled meats. While the fat beef steak is doing before the fire, or mutton chop, etc., save the drippings on a dish, in which a little flour, oatmeal, with cut onions, etc., are put.
Soups can be made from grilled meats. While the fatty beef steak or mutton chop is cooking over the fire, collect the drippings on a plate, and mix in a bit of flour, oatmeal, and chopped onions, etc.
Grand Consomme Soup.—Put into a pot two knuckles of veal, a piece of a leg of beef, a fowl, or an old cock, a rabbit, or two old partridges; add a ladleful of soup, and stir it well; when it comes to a jelly, put in a sufficient quantity of stock, and see that it is clear; let it boil, skimming and refreshing it with water; season it as the above; you may add, if you like, a clove of garlic; let it then boil slowly or simmer four or five hours; put it through a towel, and use it for mixing in sauces or clear soups.
Grand Consomme Soup.—In a pot, combine two knuckles of veal, a piece of beef leg, a chicken or an old rooster, a rabbit, or two old partridges. Add a ladle of soup and stir well. Once it thickens to a jelly, add enough stock and make sure it's clear. Let it boil, skimming off impurities and refreshing it with water. Season it as described above; if you prefer, you can add a clove of garlic. Let it simmer slowly for four to five hours. Strain it through a towel and use it to mix into sauces or clear soups.
Julienne Soup.—Take some carrots and turnips, and turn them riband-like; a few heads of celery, some leeks and onions, and cut them in lozenges, boil them till they are cooked, then put them into clear gravy soup. Brown thickening.—N.B. You may, in summer time, add green peas, asparagus tops, French beans, some lettuce or sorrel.
Julienne Soup.—Take some carrots and turnips, and cut them into ribbon-like shapes; a few stalks of celery, some leeks, and onions, and chop them into diamond shapes. Boil them until they're cooked, then add them to a clear broth. For a thicker consistency, add brown thickening. —Note: In the summer, you can add green peas, asparagus tips, French beans, some lettuce, or sorrel.
Soup and Soups.—It is not at all necessary to keep a special fire for five hours every day in order to have at dinner a first course of soup. Nor need a good, savory, nutritious soup for a family of five cost more than 10 cents. There is no use hurling any remarks about "swill-pails." Every housekeeper who knows anything of her kitchen and dining-room affairs, knows there are usually nice clean fragments of roasts and broils left over, and that broth in which lamb, mutton, beef, and fowls have been boiled is in existence, and that twice a week or so there is a bowl of drippings from roasted meats. All these when simmered with rice, macaroni, or well-chosen vegetables, and judiciously seasoned, make good soups, and can be had without a special fire, and without sending to the butcher's for special meats. We name a few of the soups we make, and beg leave to add that they are pretty well received. We make them in small quantities, for nobody with three additional courses before him wants to eat a quart of soup, you know!
Soup and Soups.—You don’t need to keep a special fire going for five hours every day to serve soup as a first course at dinner. A good, tasty, nutritious soup for a family of five doesn’t have to cost more than 10 cents. There’s no point in throwing around comments about “swill-pails.” Every housekeeper who knows her way around the kitchen and dining room understands that there are usually nice clean leftovers from roasts and broils, as well as broth from boiling lamb, mutton, beef, or chicken, and that there’s often a bowl of drippings from roasted meats a couple of times a week. When all these are simmered with rice, macaroni, or well-chosen vegetables, and seasoned wisely, they create delicious soups that don’t require a special fire or a trip to the butcher for special meats. We’ll name a few of the soups we make, and we’d like to add that they’re quite popular. We prepare them in small amounts because nobody with three additional courses wants to eat a quart of soup, right?
1.—One pint of good gravy, three cups boiling water, a slice of turnip, and half an onion cut in small bits, two grated crackers. Simmer half an hour.
1.—One pint of good gravy, three cups of boiling water, a slice of turnip, and half an onion chopped into small pieces, two grated crackers. Simmer for half an hour.
2.—On ironing day cut off the narrow ends from two or three sirloin steaks, chop them into morsels and put in a stewpan with a little salt, a tablespoonful of rice and a pint of cold water, and simmer slowly for three hours. Then add water enough to make a quart of soup, a tablespoonful of tomato catsup, and a little browned flour mixed with the yolk of an egg.
2.—On ironing day, trim the narrow ends from two or three sirloin steaks, chop them into small pieces, and place them in a pot with a pinch of salt, a tablespoon of rice, and a pint of cold water. Let it simmer gently for three hours. Then add enough water to make a quart of soup, a tablespoon of tomato ketchup, and a bit of browned flour mixed with the yolk of an egg.
3.—Pare and slice very thin four good sized potatoes, pour over them two cups of boiling water, and simmer gently until the potatoes are dissolved. Add salt, a lump of nice butter, and a pint of sweet milk with a dust of pepper. Let it boil up once, and serve. You wouldn't think it, but it is real good, and children cry for it.
3.—Peel and thinly slice four medium-sized potatoes, pour two cups of boiling water over them, and simmer gently until the potatoes break down. Add salt, a piece of good butter, and a pint of sweet milk with a sprinkle of pepper. Let it come to a quick boil, and serve. You wouldn’t believe it, but it’s really good, and kids ask for it.
4.—One pint meat broth, one pint boiling water, slice in an onion, or a parsnip, or half a turnip—or all three if liked—boil until the vegetables are soft, add a little salt if needed, and a tablespoonful of Halford sauce.
4.—One pint of meat broth, one pint of boiling water, slice in an onion, a parsnip, or half a turnip—or all three if you prefer—boil until the vegetables are soft, add a little salt if needed, and a tablespoon of Halford sauce.
5.—Let green corn, in the time of green corn, be grated, and to a pint of it put a pint of rich milk, a pint of water, a little butter, salt and pepper. Boil gently for fifteen or twenty minutes.
5.—During the season of fresh corn, grate some green corn, and to a pint of it add a pint of rich milk, a pint of water, a little butter, salt, and pepper. Let it simmer gently for fifteen to twenty minutes.
Split Pea Soup.—Take beef bones or any cold meats, and two pounds of corned pork; pour on them a gallon of hot water, and let them simmer three hours, removing all the scum. Boil one quart of split peas two hours, having been previously soaked, as they require much cooking: strain off the meat and mash the peas into the soup; season with black pepper, and let it simmer one hour; fry two or three slices of bread a nice brown, cut into slices and put into the bottom of the tureen, and on them pour the soup.
Split Pea Soup.—Take beef bones or any leftover meats, and two pounds of corned pork; pour a gallon of hot water over them, and let them simmer for three hours, skimming off any foam that forms. Boil one quart of split peas for two hours, making sure to soak them first, as they need a lot of cooking: strain out the meat and mash the peas into the soup; season with black pepper, and let it simmer for one hour; fry two or three slices of bread until they're nicely browned, cut them into pieces, and place them at the bottom of the serving bowl, then pour the soup over them.
Tomato Soup.—Boil chicken or beef four hours; then strain; add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup.
Tomato Soup.—Boil chicken or beef for four hours; then strain it. Add one can of tomatoes to the soup and boil for one hour. This will make four quarts of soup.
Tomato Soup without Meat.—One quart of tomatoes, one quart of water, one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding (over water to prevent scorching). When the tomatoes are done add a large teaspoonful of salaratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent waste. When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of butter. The soup is eaten with crackers and is by some preferred to oyster soup. This recipe is very valuable for those who keep abstinence days.
Tomato Soup without Meat.—One quart of tomatoes, one quart of water, one quart of milk. Add butter, salt, and pepper to taste. Cook the tomatoes thoroughly in the water and heat the milk until it's scalding (set it over water to prevent it from burning). Once the tomatoes are done, add a large teaspoon of baking soda, which will cause a vigorous fizzing. It's best to place the pot in a pan before adding it to avoid a mess. When the fizzing settles down, add the milk and seasonings. If possible, it's better to use more milk than water and to use cream instead of butter. The soup is served with crackers and is preferred by some over oyster soup. This recipe is very useful for those observing abstinence days.
Turkey Soup.—Take the turkey bones and cook for one hour in water enough to cover them; then stir in a little dressing and a beaten egg. Take from the fire, and when the water has ceased boiling add a little butter with pepper and salt.
Turkey Soup.—Take the turkey bones and cook them for one hour in enough water to cover them. Then, mix in a bit of dressing and a beaten egg. Remove from the heat, and when the water stops boiling, add a little butter along with some pepper and salt.
Veal Gravy.—Put in the stewpan bits of lard, then a few thin slices of ham, a few bits of butter, then slices of fillet of veal, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and two spoonfuls of broth; set it on the fire till the veal throws out its juices; then put it on a stronger fire till the meat catches to the bottom of the pan, and is brought to a proper color; then add a sufficient quantity of light broth, and simmer it upon a slow fire till the meat is well done. A little thyme and mushrooms may be added. Skim and sift it clear for use.
Veal Gravy.—In a pot, add some bits of lard, a few thin slices of ham, and a little butter. Next, add slices of veal fillet, sliced onions, carrots, parsnips, celery, a few cloves on the meat, and two spoonfuls of broth. Heat it until the veal releases its juices, then turn up the heat until the meat browns at the bottom of the pan. Once it has the right color, add enough light broth and let it simmer on low heat until the meat is fully cooked. You can also add a bit of thyme and mushrooms. Strain and clarify it for use.
Veal Soup.—To a knuckle of veal of 6 pounds, put 7 or 9 quarts of water; boil down one-half; skim it well. This is better to do the day before you prepare the soup for the table. Thicken it by rubbing flour, butter, and water together. Season with salt and mace. When done add one pint new milk; let it just come to a boil; then pour into a soup dish, lined with macaroni well cooked.
Veal Soup.—Take a 6-pound knuckle of veal and add 7 to 9 quarts of water; boil it down by half and skim off the fat. It's best to do this the day before you serve the soup. Thicken it by mixing flour, butter, and water together. Season with salt and mace. When it's finished, add one pint of fresh milk; let it come to a gentle boil, then pour it into a soup dish lined with well-cooked macaroni.
Vegetable Soup.—Pare and slice five or six cucumbers; and add to these as many cos lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and a half of young peas and a little parsley. Put these, with half a pound of fresh butter, into a saucepan, to stew in their own liquor, near a gentle fire, half an hour, then pour two quarts of boiling water to the vegetables, and stew them two hours; rub down a little flour into a teacupful of water, boil it with the rest twenty minutes, and serve it.
Vegetable Soup.—Peel and slice five or six cucumbers, and add as many romaine lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and a half of young peas, and a little parsley. Place these, along with half a pound of fresh butter, into a saucepan to simmer in their own juices over a low heat for half an hour. Then, pour in two quarts of boiling water and let the vegetables stew for two hours. Mix a little flour into a teacup of water, boil it together with the rest for twenty minutes, and serve.
Vermicelli Soup.—Boil tender 1/2 lb. of vermicelli in a quart of rich gravy; take half of it out, and add to it more gravy; boil till the vermicelli can be pulped through a sieve. To both put a pint of boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve with rasped bread. Add two or three eggs, if you like.
Vermicelli Soup.—Boil ½ lb. of vermicelli in a quart of rich gravy; take out half of it and add more gravy to it; boil until the vermicelli can be pushed through a sieve. To both, add a pint of boiling cream, a little salt, and ¼ lb. of Parmesan cheese. Serve with grated bread. Add two or three eggs if you like.
Brown Vermicelli Soup.—Is made in the same manner, leaving out the eggs and cream, and adding one quart of strong beef gravy.
Brown Vermicelli Soup.—Is made in the same way, omitting the eggs and cream, and adding one quart of rich beef gravy.
HOW TO COOK VEGETABLES
How to Boil Artichokes.—If the artichokes are very young, about an inch of the stalk can be left; but should they be full grown, the stalk must be cut quite close. Wash them well and put them into strong salt and water to soak for a couple of hours. Pull away a few of the lower leaves, and snip off the points of all. Fill a saucepan with water, throw some salt into it, let it boil up, and then remove the scum from the top; put the artichokes in, with the stalks upward, and let them boil until the leaves can be loosened easily; this will take from thirty to forty minutes, according to the age of the artichokes. The saucepan should not be covered during the time they are boiling. Rich, melted butter is always sent to the table with them.
How to Boil Artichokes.—If the artichokes are very young, you can leave about an inch of the stalk; but if they are fully grown, cut the stalk quite close. Wash them thoroughly and soak them in salted water for a couple of hours. Remove a few of the lower leaves and trim the tips of all the leaves. Fill a saucepan with water, add some salt, bring it to a boil, and then skim off any foam. Place the artichokes in the pot with the stalks facing up, and let them boil until the leaves can be easily loosened, which will take about thirty to forty minutes depending on their age. The saucepan should remain uncovered while they boil. Serve them with rich, melted butter on the side.
New Mode to Dress Asparagus.—Scrape the grass, tie it up in bundles, and cut the ends off an even length. Have ready a saucepan, with boiling water, and salt in proportion of a heaped saltspoonful to a quart of water. Put in the grass, standing it on the bottom with the green heads out of the water, so that they are not liable to be boiled off. If the water boils too fast, dash in a little cold water. When the grass has boiled a quarter of an hour it will be sufficiently done; remove it from the saucepan, cut off the ends down to the edible part, arrange it on a dish in [pg 126] a round pyramid, with the heads toward the middle of the dish, and boil some eggs hard; cut them in two, and place them round the dish quite hot. Serve melted butter in a sauce-tureen; and those who like it rub the yoke of a hard egg into the butter, which makes a delicious sauce to the asparagus.
New Way to Prepare Asparagus.—Scrape the asparagus, tie it into bundles, and trim the ends to an even length. Have a saucepan ready with boiling water and salt, using about a heaped saltspoonful for every quart of water. Place the asparagus in the pot, standing it upright with the green heads above the water, so they don’t get overcooked. If the water starts boiling too vigorously, add a little cold water. After boiling for about fifteen minutes, the asparagus should be done; take it out of the saucepan, trim the ends down to the edible part, and arrange it on a dish in [pg 126] a round pyramid, with the heads facing the center of the dish. Hard boil some eggs, cut them in half, and place them around the dish while they’re still hot. Serve melted butter in a sauceboat; those who enjoy it can mix the yolk of a hard-boiled egg into the butter, which creates a delicious sauce for the asparagus.
How to Boil Asparagus.—Scrape the asparagus; tie them in small bunches; boil them in a large pan of water with salt in it; before you dish them up toast some slices of bread, and then dip them in the boiling water; lay the asparagus on the toasts; pour on them rich melted butter, and serve hot.
How to Boil Asparagus.—Peel the asparagus; bundle them into small bunches; cook them in a large pot of salted water; before serving, toast some slices of bread and then dip them in the boiling water; place the asparagus on the toast; drizzle with rich melted butter, and serve hot.
Ragout of Asparagus.—Cut small asparagus like green peas; the best method is to break them off first; then tie them in small bunches to cut, boil them till half done; then drain them, and finish with butter, a little broth, herbs, two cloves, and a sprig of savory. When done, take out the cloves, herbs, etc., mix two yolks of eggs, with a little flour, and broth, to garnish a first course dish. But if you intend to serve it in a second course mix cream, a little salt, and sugar.
Asparagus Ragout.—Chop the asparagus into small pieces like green peas; the best way is to snap them off first, then tie them into small bundles for cutting. Boil them until they’re half cooked; then drain them and finish with butter, a bit of broth, herbs, two cloves, and a sprig of savory. Once finished, remove the cloves and herbs, then mix two egg yolks with a little flour and broth to garnish a first course dish. If you plan to serve it as a second course, mix in cream, a pinch of salt, and sugar.
French Beans, a la Creme.—Slice the beans and boil them in water with salt. When soft, drain. Put into a stewpan two ounces of fresh butter, the yolks of three eggs, beaten up into a gill of cream, and set over a slow fire. When hot, add a spoonful of vinegar, simmer for five minutes.
French Beans, a la Creme.—Cut the beans and boil them in salted water. Once they’re soft, drain them. In a saucepan, melt two ounces of fresh butter, then mix in the yolks of three eggs beaten into a gill of cream, and place it over low heat. When it’s warm, stir in a spoonful of vinegar and let it simmer for five minutes.
To Preserve French Beans for Winter.—Pick them young, and throw into a little wooden keg a layer of them three inches deep; then sprinkle them with salt, put another layer of beans, and do the same as high as you think proper, alternately with salt, but not too much of this. Lay over them a plate, or cover of wood, that will go into the keg, and put a heavy stone on it. A pickle will rise from the beans and salt. If they are too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste.
How to Store French Beans for Winter.—Pick them when they’re young, and layer them in a small wooden barrel about three inches deep. Then sprinkle some salt on top, add another layer of beans, and repeat this process with salt until you reach your desired height, but don’t use too much salt. Place a plate or a wooden cover on top that fits into the barrel, and weigh it down with a heavy stone. A brine will form from the beans and salt. If they’re too salty, soaking and boiling won’t make them taste good.
Stewed Beans.—Boil them in water in which a lump of butter has been placed; preserve them as white as you can; chop a few sweet herbs with some parsley very fine; then stew them in a pint of the water in which the leaves have been boiled, and to which a quarter of a pint of cream has been added; stew until quite tender, then add the beans, and stew five minutes, thickening with butter and flour.
Stewed Beans.—Boil them in water with a chunk of butter; keep them as white as possible. Finely chop some sweet herbs along with parsley. Then, simmer them in a pint of the water that the leaves were boiled in, adding a quarter of a pint of cream. Cook until they're really tender, then add the beans and simmer for five more minutes, thickening with butter and flour.
How to Boil Broccoli.—Peel the thick skin of the stalks, and boil for nearly a quarter of an hour, with a little bit of soda, then put in salt, and boil five minutes more. Broccoli and savoys taste better when a little bacon is boiled with them.
How to Boil Broccoli.—Peel the tough skin off the stalks and boil them for about 15 minutes with a small amount of baking soda. Then add salt and boil for another 5 minutes. Broccoli and savoy taste better when you boil a little bacon with them.
How to boil Cabbage.—Cut off the outside leaves, and cut it in quarters; pick it well, and wash it clean; boil it in a large quantity of water, with plenty of salt in it; when it is tender and a fine light green, lay it on a sieve to drain, but do not squeeze it, it will take off the flavor; have ready some very rich melted butter, or chop it with cold butter. Greens must be boiled the same way. Strong vegetables like turnips and cabbage, etc., require much water.
How to Boil Cabbage.—Remove the outer leaves and cut it into quarters; rinse it thoroughly and wash it clean. Boil it in a large pot of water with plenty of salt. When it’s tender and a nice light green, place it on a sieve to drain, but don’t squeeze it, as that will remove the flavor. Have some rich melted butter ready, or toss it with cold butter. You should prepare greens the same way. Strong vegetables like turnips and cabbage need a lot of water.
Cabbage Salad.—Three eggs well beaten, one cup of vinegar, two tablespoons of mustard, salt and pepper, one tablespoon of butter; let this mixture come to a boil, when cool add seven tablespoons of cream, half a head of cabbage shaved fine.
Cabbage Salad.—Three eggs, beaten well, one cup of vinegar, two tablespoons of mustard, salt and pepper, one tablespoon of butter; bring this mixture to a boil, then let it cool and stir in seven tablespoons of cream and half a head of finely shredded cabbage.
How to Boil Cauliflowers.—Strip the leaves which you do not intend to use, and put the cauliflowers into salt and water some time to force out snails, worms, etc. Boil them twelve minutes on a drainer in plenty of water, then add salt, and boil five or six minutes longer. Skim well while boiling. Take out and drain. Serve with melted butter, or a sauce made of butter, cream, pepper and salt.
How to Boil Cauliflowers.—Remove the leaves you won’t use, and soak the cauliflowers in saltwater for a while to get rid of snails, worms, etc. Boil them for twelve minutes in plenty of water, then add salt and boil for another five to six minutes. Skim the surface while boiling. Remove and drain. Serve with melted butter or a sauce made of butter, cream, pepper, and salt.
How to Fry Cauliflowers.—Wash as before. Boil twenty or thirty minutes; cut it into small portions, and cool. Dip the portions twice into a batter made of flour, milk and egg, and fry them in butter. Serve with gravy.
How to Fry Cauliflowers.—Wash as before. Boil for twenty or thirty minutes; cut it into small pieces, and let it cool. Dip the pieces twice into a batter made of flour, milk, and egg, and fry them in butter. Serve with gravy.
Cucumbers for Immediate Use.—Slice, sprinkle with salt; let them stand several hours, drain, and then put to them sliced onions, vinegar to cover them, and salt, pepper, etc. Cayenne pepper and ground mustard render them wholesome.
Cucumbers for Immediate Use.—Slice them and sprinkle with salt; let them sit for several hours, then drain. Add sliced onions, enough vinegar to cover, and salt, pepper, etc. Cayenne pepper and ground mustard make them healthier.
Stewed Celery.—Wash and clean six or eight heads of celery, let them be about three inches long; boil tender and pour off all the water; beat the yolks of four eggs, and mix with half a pint of cream, mace and salt; set it over the fire with the celery, and keep shaking until it thickens, then serve hot.
Stewed Celery.—Wash and clean six or eight bunches of celery, cutting them to about three inches long; boil until tender and drain all the water. Beat the yolks of four eggs and mix them with half a pint of cream, mace, and salt; place it over the heat with the celery, stirring continuously until it thickens, then serve hot.
Cold Slaw.—Half a head of cabbage cut very fine, a stalk of celery cut fine—or teaspoon of celery seed—or, a tablespoon of celery essence, four hard-boiled eggs, whites chopped very fine, a teaspoon of mustard, a tablespoon of butter and the yolks of the boiled eggs, salt and pepper, mix well; take an egg well beaten and stir in a cup of boiling vinegar, pour over and cover for a few minutes.
Cold Slaw.—Half a head of cabbage, finely chopped, one stalk of celery, finely chopped—or a teaspoon of celery seed—or a tablespoon of celery essence, four hard-boiled eggs with the whites chopped very finely, a teaspoon of mustard, a tablespoon of butter, and the yolks of the boiled eggs, plus salt and pepper. Mix everything well; take one beaten egg and stir it into a cup of boiling vinegar, then pour this mixture over the salad and cover for a few minutes.
Egg-Plant.—Slice the egg-plant an eighth of an inch in thickness, pare it, and sprinkle salt over it an hour before cooking; then drain off all the water, beat up the yolk of an egg, clip the slices first in the egg, and then in crumbs of bread; fry a nice brown. Serve hot, and free from fat.
Eggplant.—Slice the eggplant into eighth-inch thick pieces, peel it, and sprinkle salt over them an hour before cooking; then drain off all the water, whisk the yolk of an egg, dip the slices first in the egg, then in breadcrumbs; fry until golden brown. Serve hot and without excess grease.
How to Cook Egg-Plant.—Cut the egg-plant in slices half an inch thick, sprinkle a thin layer of salt between the slices, and lay them one over the other; and let them stand an hour. This draws out the bitter principal from the egg-plant, and also a part of the water. Then lay each slice in flour, put in hot fat and fry it brown on both sides. Or boil the egg-plant till tender, remove the skin, mash fine, mix with an equal quantity of bread or cracker crumbs, and salt, pepper and bake half an hour. This makes a delightful dish, and a very digestible one, as it has so little oily matter in it.
How to Cook Eggplant.—Slice the eggplant into pieces about half an inch thick, sprinkle a thin layer of salt between the slices, and stack them on top of each other. Let them sit for an hour. This helps remove the bitterness from the eggplant as well as some of the moisture. Then, coat each slice in flour, place them in hot oil, and fry until they're golden brown on both sides. Alternatively, you can boil the eggplant until it's tender, peel off the skin, mash it well, mix it with an equal amount of bread or cracker crumbs, add salt and pepper, and bake for half an hour. This creates a delicious dish that’s easy to digest since it contains very little oil.
How to Broil Mushrooms.—Pare some large, open mushrooms, leaving the stalks on, paring them to a point; wash them well, and turn them on the back of a drying sieve to drain. Put into a stewpan two ounces of butter, some chopped parsley, and shalots, then fry them for a minute on the fire; when melted, place your mushroom stalks upward on a saucepan, then pour the butter and parsley over all the mushrooms; pepper and salt them well with black pepper put them in the oven to broil; when done, put a little good stock to them, give them a boil and dish them, pour the liquor over them, adding more gravy, but let it be put in hot.
How to Broil Mushrooms.—Clean some large, open mushrooms, leaving the stems on and cutting them to a point; wash them thoroughly and place them upside down on a drying rack to drain. In a saucepan, melt two ounces of butter with some chopped parsley and shallots, then sauté for a minute over heat; once melted, position your mushrooms with the stems facing up in the pan, and pour the butter and parsley mixture over all the mushrooms; season them well with black pepper and salt. Place them in the oven to broil; when finished, add a little good stock, bring it to a boil, and serve them, pouring the sauce over the mushrooms, adding more gravy, but make sure it's hot.
How to Pickle Onions.—Take two quarts of the small white round onions. Scald them in very strong salt and water. Just let them boil. Strain, peel, place in jars; cover them with the best white wine vinegar. In two days pour all the vinegar off, and boil it half an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16 cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed. When cold, pour upon the onions. Some persons prefer the vinegar boiling hot.
How to Pickle Onions.—Take two quarts of small white round onions. Scald them in strong salt water and let them boil. Strain, peel, and place them in jars; cover them with the best white wine vinegar. After two days, pour all the vinegar off, and boil it for half an hour with a teaspoon of cayenne pepper, 1 ounce of ginger, 16 cloves, 1/2 ounce of ground mustard, and 2 ounces of mustard seed. When it’s cool, pour it over the onions. Some people prefer the vinegar to be boiling hot.
How to Mash Parsnips.—Boil them tender, scrape then mash them in a stewpan with a little cream, a good piece of butter, and pepper and salt.
How to Mash Parsnips.—Boil them until they're soft, scrape them, then mash them in a pot with a little cream, a generous piece of butter, and some pepper and salt.
How to Stew Parsnips.—Boil them tender; scrape and cut into slices; put them into a saucepan with cream enough; for sauce, a piece of butter rolled in flour, and a little salt; shake the saucepan often, when the cream boils, pour them into a dish.
How to Stew Parsnips.—Boil them until they're tender; scrape and slice them. Put them in a saucepan with enough cream. For the sauce, use a piece of butter mixed with flour and a little salt. Shake the saucepan often, and when the cream boils, pour them into a dish.
How to Boil Peas.—Peas should not be shelled long before they are wanted, nor boiled in much water; when the water boils, put them in with a little salt (some add a little loaf sugar, but if they are sweet of themselves, it is superfluous); when the peas begin to dent in the middle they are boiled enough. Strain, and put a piece of butter in the dish, and stir. A little mint should be boiled with the peas.
How to Boil Peas.—Peas shouldn't be shelled too far in advance, nor boiled in a lot of water; when the water is boiling, add the peas along with a pinch of salt (some people add a bit of sugar, but if the peas are already sweet, that's unnecessary); when the peas start to get a dent in the middle, they’re cooked enough. Drain them and put a bit of butter on the dish, then stir. A little mint should be cooked with the peas.
Puree Of Potatoes.—This differs from mashed potatoes only in the employment of more milk and butter, and in the whole being carefully reduced to a perfectly smooth, thick, cream-like mixture. Where economy is a great object, and where rich dishes are not desired, the following is an admirable mode of mashing potatoes: Boil them till thoroughly done, having added a handful of salt to the water, then dry them well, and with two forks placed back to back beat the whole up until no lumps are left. If done rapidly, potatoes thus cooked are extremely light and digestible.
Puree Of Potatoes.—This is different from mashed potatoes mainly because it uses more milk and butter, and it's blended into a perfectly smooth, thick, cream-like consistency. When trying to save money and avoiding rich dishes, the following method for mashing potatoes is excellent: Boil them until they're fully cooked, adding a handful of salt to the water, then make sure to dry them well. Using two forks positioned back to back, mash the potatoes until there are no lumps left. If done quickly, potatoes cooked this way are very light and easy to digest.
How to Boil Potatoes.—Boil in a saucepan without lid, with only sufficient water to cover them; more would spoil them, as the potatoes contain much water, and it requires to be expelled. When the water nearly boils pour it off, and add cold water, with a good portion of salt. The cold water sends the heat from the surface to the center of the potato, and makes it mealy. Boiling with a lid on often produces cracking.
How to Boil Potatoes.—Boil in a saucepan without a lid, using just enough water to cover them; using more will ruin them, as potatoes have a lot of water in them that needs to escape. When the water is about to boil, pour it out and add cold water with a decent amount of salt. The cold water transfers heat from the outside to the inside of the potato, making it fluffy. Boiling with a lid on often causes cracking.
New Potatoes.—Should be cooked soon after having been dug; wash well, and boil.
New Potatoes.—They should be cooked soon after being harvested; wash them thoroughly and boil.
The Irish, who boil potatoes to perfection, say they should always be boiled in their jackets; as peeling them for boiling is only offering a premium for water to run through the potato, and rendering it sad and unpalatable; they should be well washed, and put into cold water.
The Irish, who know how to boil potatoes just right, say they should always be boiled in their jackets; peeling them before boiling just makes you pay extra for the water to seep through the potato, leaving it sad and bland. They should be thoroughly washed and placed in cold water.
New Potatoes.—Have them as freshly dug as may be convenient; the longer they have been out of the ground the less well-flavored they are. Well wash them, rub off the skins with a coarse cloth or brush, and put them into boiling water, to which has been added salt, at the rate of one heaped teaspoonful to two quarts. Let them boil till tender—try them with a fork; they will take from ten or fifteen minutes to half an hour, according to size. When done, pour away the water, and set by the side of the fire, with the lid aslant. When they are quite dry, have ready a hot vegetable dish, and in the middle of it put a piece of butter the size of a walnut—some people like more—heap the potatoes round it and over it, and serve immediately. We have seen very young potatoes, no larger than a marble, parboiled, and then fried in cream till they are of a fine auburn color; or else, when larger, boiled till nearly ready, then sliced and fried in cream, with pepper, salt, a very little nutmeg, and a flavoring of lemon juice. Both make pretty little supper dishes.
New Potatoes.—Serve them as freshly dug as possible; the longer they sit out of the ground, the less flavorful they become. Wash them thoroughly, scrub off the skins with a coarse cloth or brush, and place them in boiling water with salt, using one heaped teaspoonful per two quarts. Boil until tender—check with a fork; cooking time can range from ten to fifteen minutes up to half an hour, depending on their size. Once cooked, drain the water and set them next to the fire with the lid slightly ajar. When they are completely dry, prepare a hot vegetable dish, and place a piece of butter the size of a walnut in the center—some people prefer more—then pile the potatoes around and over it, and serve right away. We've seen very small potatoes, no bigger than a marble, parboiled and then fried in cream until they turn a nice auburn color; or larger potatoes boiled until almost done, then sliced and fried in cream with pepper, salt, a pinch of nutmeg, and a splash of lemon juice. Both make lovely little supper dishes.
Potatoes Roasted under the Meat.—These are very good; they should be nicely browned. Half boil large mealy potatoes; put into a baking dish, under the meat roasting; ladle the gravy upon them occasionally. They are best done in an oven.
Potatoes Roasted under the Meat.—These are really good; they should be nicely browned. Parboil large starchy potatoes; place them in a baking dish under the meat while it’s roasting; spoon the gravy over them occasionally. They turn out best in an oven.
Potato Ribbons.—Cut the potatoes into slices, rather more than half an inch thick, and then pare round and round in very long ribbons. Place them in a pan of cold water, and a short time before wanted drain them from the water. Fry them in hot lard, or good dripping, until crisp and browned; dry them on a soft cloth, pile them on a hot dish, and season with salt and cayenne.
Potato Ribbons.—Slice the potatoes into pieces a bit thicker than half an inch, then peel them into long, thin ribbons. Soak them in a pan of cold water, and just before you’re ready to cook, drain the water. Fry them in hot lard or good cooking fat until they are crispy and golden brown; then dry them on a soft cloth, pile them on a warm dish, and season with salt and cayenne pepper.
Potato Rolls.—Boil three lbs. of potatoes; crush and work them with two ozs. of butter and as much milk as will cause them to pass through a colander; take half a pint of yeast and half a pint of warm water; mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt; knead it well; if too thick, put to it a little more milk and warm water; stand before the fire for an hour to rise; work it well and make it into rolls. Bake it half an hour.
Potato Rolls.—Boil three pounds of potatoes; mash and mix them with two ounces of butter and enough milk to get them through a colander; take half a pint of yeast and half a pint of warm water; combine with the potatoes; pour everything over five pounds of flour; add salt; knead it well; if it's too thick, add a bit more milk and warm water; let it sit by the fire for an hour to rise; knead it again and shape it into rolls. Bake for half an hour.
Potato Rissoles.—Boil the potatoes floury; mash them, seasoning them with salt and a little cayenne; mince parsley very fine, and work up with the potatoes, adding eschalot, also chopped small. Bind with yolk of egg, roll into balls, and fry with fresh butter over a clear fire. Meat shred finely, bacon or ham may be added.
Potato Rissoles.—Boil the potatoes until soft; mash them, seasoning with salt and a little cayenne pepper; finely chop parsley and mix it with the potatoes, adding finely chopped shallots. Bind the mixture with an egg yolk, roll it into balls, and fry in fresh butter over a medium heat. You can also add finely shredded meat, bacon, or ham.
Potato Sautees.—These are even more agreeable with meat than fried potatoes. Cold boiled potatoes are sliced up, and tossed up in a saucepan with butter, mixed with a little chopped parsley, till they are lightly browned. Pure goose or other dripping is by many cooks preferred to butter for this purpose.
Potato Sauté.—These are even better with meat than fried potatoes. Cold boiled potatoes are sliced and tossed in a saucepan with butter, mixed with a bit of chopped parsley, until they are lightly browned. Many cooks prefer pure goose fat or other drippings to butter for this.
Potato Souffles.—The delicious blistered potatoes are prepared as follows: The potatoes, if small, are simply cut in halves; if large, cut in three or more slices; these are fried in the usual way, but are taken out before they are quite done, and set aside to get cold; when wanted they are fried a second time, but only till they are of a light golden color, not brown.
Potato Souffles.—The delicious blistered potatoes are made like this: If the potatoes are small, just cut them in half; if they're large, slice them into three or more pieces. Fry them as usual, but take them out before they're fully cooked and let them cool. When you're ready to serve them, fry them again but only until they're a light golden color, not brown.
Tomatoes.—Cut ripe tomatoes into slices, put them in a buttered dish with some bread crumbs, butter, pepper and salt, and bake till slightly brown on top.
Tomatoes.—Slice ripe tomatoes and place them in a buttered dish with some breadcrumbs, butter, pepper, and salt, then bake until slightly brown on top.
Forced Tomatoes.—Prepare the following forcemeat: Two ounces of mushrooms, minced small, a couple of shalots, likewise minced, a small quantity of parsley, a slice of lean ham, chopped fine, a few savory herbs, and a little cayenne and salt. Put all these ingredients into a saucepan with a lump of butter, and stew all together until quite tender, taking care that they do not burn. Put it by to cool, and then mix with them some bread crumbs and the well beaten yolks of two eggs. Choose large tomatoes, as nearly of the same size as possible, cut a slice from the stalk end of each, and take out carefully the seeds and juice; fill them with the mixture which has already been prepared, strew them over with bread and some melted butter, and bake them in a quick oven until they assume a rich color. They are a good accompaniment to veal or calf's head.
Stuffed Tomatoes.—Prepare the following stuffing: Two ounces of finely chopped mushrooms, a couple of minced shallots, a small amount of parsley, a slice of lean ham, also finely chopped, a few savory herbs, along with a pinch of cayenne and salt. Combine all these ingredients in a saucepan with a chunk of butter and cook them together until they’re tender, making sure they don’t burn. Let it cool, then mix in some bread crumbs and the well-beaten yolks of two eggs. Choose large tomatoes that are as similar in size as possible, cut a slice off the top of each, and carefully remove the seeds and juice. Stuff them with the mixture you prepared, sprinkle them with bread crumbs and some melted butter, and bake them in a hot oven until they turn a rich color. They pair well with veal or calf's head.
To Mash Turnips.—Boil them very tender. Strain till no water is left. Place in a saucepan over a gentle fire, and stir well a few minutes. Do not let them burn. Add a little cream, or milk, or both, salt butter and pepper. Add a tablespoonful of fine sugar. Stir and simmer five minutes longer.
To Mash Turnips.—Boil them until they're really tender. Strain them until no water remains. Place them in a saucepan over low heat and stir well for a few minutes. Be careful not to let them burn. Add a little cream or milk, or both, along with some salted butter and pepper. Mix in a tablespoon of granulated sugar. Stir and simmer for an additional five minutes.
To Boil or Stew Vegetable Marrow.—This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthways into two, and serve it upon a toast accompanied by melted butter; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches in length.
How to Boil or Stew Vegetable Marrow.—This great vegetable can be boiled just like asparagus. When boiled, cut it in half lengthwise and serve it on toast with melted butter; or when it's almost done, cut it as mentioned above and simmer it in gravy like cucumbers. Make sure to pick young ones that are no longer than six inches.

HOW TO CALCULATE.
PRACTICAL RULES, SHORT METHODS, AND PROBLEMS USED IN BUSINESS COMPUTATIONS.
Rapidity and accuracy in making estimates and in figuring out the result of business transactions is of the greatest necessity to the man of business. A miscalculation may involve the loss of hundreds or thousands of dollars, in many cases, while a slow and tedious calculation involves loss of time and the advantage which should have been seized at the moment. It is proposed in the following pages to give a few brief methods and practical rules for performing calculations which occur in every-day transactions among men, presuming that a fair knowledge of the ordinary rules of arithmetic has previously been attained.
Rapidity and accuracy in making estimates and calculating the results of business transactions are essential for anyone in business. A miscalculation can lead to losses of hundreds or thousands of dollars, while slow and tedious calculations waste time and the opportunities that should have been taken advantage of at the moment. In the following pages, a few brief methods and practical rules will be presented for performing calculations that come up in everyday transactions, assuming the reader already has a basic understanding of standard arithmetic rules.
ADDITION.
To be able to add up long columns of figures rapidly and correctly is of great value to the merchant. This requires not only a knowledge of addition, but in order to have a correct result, one that can be relied upon, it requires concentration of the mind. Never allow other thoughts to be flitting through the mind, or any outside matter to disturb or draw it away from the figures, until the result is obtained. Write the tens to be carried each time in a smaller figure underneath the units, so that afterwards any column can be added over again without repeating the entire operation. By the practice of addition the eye and mind soon become accustomed to act rapidly, and this is the art of addition. Grouping figures together is a valuable aid in rapid addition, as we group letters into words in reading.
To quickly and accurately add up long columns of numbers is extremely valuable for anyone in business. This not only requires knowing how to add, but also demands focus to ensure the results are dependable. Don't let other thoughts distract you or let outside factors pull your attention away from the numbers until you have your final answer. Write down the carry-over tens in a smaller font underneath the units so that any column can be rechecked later without having to redo the whole process. With practice, your eye and mind will adapt to calculate quickly, and that's the skill of addition. Grouping numbers together helps with fast addition, just like we group letters into words when reading.
862 \ |
538 / |
674 \ |
843 / |
____ |
2917 |
Thus, in the above example, we do not say 3 and 4 are 7 and 8 are 15 and 2 are 17, but speak the sum of the couplet, thus 7 and 10 are 17, and in the second column, 12 and 9 are 21. This method of grouping the figures soon becomes easy and reduces the labor of addition about one-half, while those somewhat expert may group three or more figures, still more reducing the time and labor, and sometimes two or more columns may be added at once, by ready reckoners.
Thus, in the example above, we don't say that 3 and 4 equal 7, or that 8 and 2 equal 15, but rather we talk about the sum of the pairs, so 7 and 10 equal 17, and in the second column, 12 and 9 equal 21. This method of organizing the numbers quickly becomes easy and cuts the effort of addition by about half, while those who are a bit more skilled can group three or more numbers together, further reducing the time and effort. Sometimes, two or more columns can be added simultaneously by quick calculators.
Another method is to group into tens when it can be conveniently done, and still another method in adding up long columns is to add from the bottom to the top, and whenever the numbers make even 10, 20, 30, 40 or 50, write with pencil a small figure opposite, 1, 2, 3, 4 or 5, and then proceed to add as units. The sum of these figures thus set out will be the number of tens to be carried to the next column.
Another method is to group numbers into tens when it's easy to do so, and another approach for adding long columns is to start from the bottom and work your way to the top. Whenever the numbers add up to 10, 20, 30, 40, or 50, jot down a small figure next to it with a pencil: 1, 2, 3, 4, or 5, and then continue adding them as units. The total of these figures will be the number of tens to carry over to the next column.
62 | 2 | 8 | |
3 | 52 | 41 | |
2 | 8 | 4 | |
9 | 6 | 2 | |
72 | 1 | 82 | |
8 | 32 | 5 | |
5 | 2 | 7 | |
11 | 3 | 21 | |
5 | 8 | 8 | |
_________________ | |||
5 | 0 | 2 | 8 |
SHORT METHODS OF MULTIPLICATION.
For certain classes of examples in multiplication short methods may be employed and the labor of calculation reduced, but of course for the great bulk of multiplications no practical abbreviation remains. A person having much multiplying to do should learn the table up to twenty, which can be done without much labor.
For some types of multiplication examples, quick methods can be used to make calculations easier, but for most multiplications, there aren’t really any shortcuts. Someone who needs to do a lot of multiplying should learn the times table up to twenty, which isn’t too hard to memorize.
To multiply any number by 10, 100, or 1000, simply annex one, two, or three ciphers, as the case may be. If it is desired to multiply by 20, 300, 5000, or a number greater than one with any number of ciphers annexed, multiply first by the number and then annex as many ciphers as the multiplier contains.
To multiply any number by 10, 100, or 1000, just add one, two, or three zeros, depending on the situation. If you want to multiply by 20, 300, 5000, or any number greater than one with some zeros added, multiply first by the number and then add as many zeros as the multiplier has.
TABLE.
TABLE.
5 cents equal 1/20 of a dollar.
10 cents equal 1/10 of a dollar.
12-1/2 cents equal 1/8 of a dollar.
16-2/3 cents equal 1/6 of a dollar.
20 cents equal 1/5 of a dollar.
25 cents equal 1/4 of a dollar.
33-1/3 cents equal 1/3 of a dollar.
50 cents equal 1/2 of a dollar.
5 cents is 1/20 of a dollar.
10 cents is 1/10 of a dollar.
12.5 cents is 1/8 of a dollar.
16.67 cents is 1/6 of a dollar.
20 cents is 1/5 of a dollar.
25 cents is 1/4 of a dollar.
33.33 cents is 1/3 of a dollar.
50 cents is 1/2 of a dollar.
Articles of merchandise are often bought and sold by the pound, yard, or gallon, and whenever the price is an equal part of a dollar, as seen in the above table, the whole cost may be easily found by adding two ciphers to the number of pounds or yards and dividing by the equivalent in the table.
Articles of merchandise are often bought and sold by the pound, yard, or gallon, and whenever the price is a fraction of a dollar, as shown in the table above, you can easily find the total cost by adding two zeros to the number of pounds or yards and dividing by the equivalent amount in the table.
Example. What cost 18 dozen eggs at 16-2/3c per dozen?
Example. What is the cost of 18 dozen eggs at 16-2/3 cents per dozen?
6 | ) | 1 | 8 | 0 | 0 |
_ | _ | _ | _ | _ | |
$ | 3 | . | 0 | 0 |
Example. What cost 10 pounds butter at 25c per pound?
Example. How much did 10 pounds of butter cost at 25 cents per pound?
4 | ) | 1 | 0 | 0 | 0 |
_ | _ | _ | _ | _ | |
$ | 2 | . | 5 | 0 |
Or, if the pounds are equal parts of one hundred and the price is not, then the same result may be obtained by dividing the price by the equivalent of the quantity as seen in the table; thus, in the above case, if the price were 10c and the number of pounds 25, it would be worked just the same.
Or, if the pounds are equal parts of one hundred and the price isn't, you can get the same result by dividing the price by the equivalent of the quantity shown in the table; so, for instance, if the price were 10 cents and the number of pounds was 25, it would be calculated exactly the same way.
Example. Find the cost of 50 yards of gingham at 14c a yard.
Example. Calculate the cost of 50 yards of gingham at 14 cents a yard.
2 | ) | 1 | 4 | 0 | 0 |
_ | _ | _ | _ | _ | |
$ | 7 | . | 0 | 0 |
When the price is one dollar and twenty-five cents, fifty cents, or any number found in the table, the result may be quickly found by finding the price for the extra cents, as in the above examples, and then adding this to the number of pounds or yards and calling the result dollars.
When the price is $1.25, $0.50, or any amount listed in the table, you can quickly find the result by determining the price for the extra cents, like in the examples above, and then adding this to the amount of pounds or yards, calling the outcome dollars.
Example. Find the cost of 20 bushels potatoes at $1.12-1/2 per bushel.
Example. Find the cost of 20 bushels of potatoes at $1.12.5 per bushel.
8 | ) | 2 | 0 | 0 | 0 |
2 | 5 | 0 | |||
_ | _ | _ | _ | _ | |
$ | 2 | 2 | . | 5 | 0 |
If the price is $2 or $3 instead of $1, then the number of bushels must first be multiplied by 2 or 3, as the case may be.
If the price is $2 or $3 instead of $1, then the number of bushels must first be multiplied by 2 or 3, depending on the situation.
Example. Find the cost of 6 hats at $4.33-1/3 apiece.
Example. Find the cost of 6 hats at $4.33 each.
3 | ) | 6 | 0 | 0 | |
4 | |||||
_ | _ | _ | _ | _ | _ |
2 | 4 | . | 0 | 0 | |
2 | . | 0 | 0 | ||
_ | _ | _ | _ | _ | _ |
$ | 2 | 6 |
When 125 or 250 are multipliers add three ciphers and divide by 8 and 4 respectively.
When 125 or 250 are used as multipliers, add three zeros and divide by 8 and 4, respectively.
To multiply a number consisting of two figures by 11, write the sum of the two figures between them.
To multiply a two-digit number by 11, write the sum of the two digits in between them.
Example. Multiply 53 by 11. Ans. 583.
Example. Multiply 53 by 11. Answer: 583.
If the sum of the two numbers exceeds 10 then the units only must be placed between and the tens figure carried and added to the next figure to the left.
If the total of the two numbers is greater than 10, then only the units should be placed in between, and the tens digit should be carried over and added to the next number on the left.
Example. Multiply 87 by 11. Ans. 957.
Example. Multiply 87 by 11. Answer: 957.
FRACTIONS.
Fractional parts of a cent should never be despised. They often make fortunes, and the counting of all the fractions may constitute the difference between the rich and the poor man. The business man readily understands the value of the fractional part of a bushel, yard, pound, or cent, and calculates them very sharply, for in them lies perhaps his entire profit.
Fractional parts of a cent should never be underestimated. They can often lead to fortunes, and keeping track of all the fractions can be the difference between being rich and being poor. A businessman clearly understands the value of the fractional part of a bushel, yard, pound, or cent, and calculates them very precisely, because that’s where his total profit might lie.
TO REDUCE A FRACTION TO ITS SIMPLEST FORM.
Divide both the numerator and denominator by any number that will leave no remainder and repeat the operation until no number will divide them both.
Divide both the numerator and denominator by any number that leaves no remainder, and keep doing this until no number can divide both of them anymore.
Example. The simplest form of 36/45 is found by dividing by 9 = 4/5.
Example. The simplest form of 36/45 is found by dividing by 9 = 4/5.
To reduce a whole number and a fraction, as 4-1/2, to fractional form, multiply the whole number by the denominator, add the numerator and write the result over the denominator. Thus, 4 X 2 = 8 + = 9 placed over 2 is 9/2.
To convert a whole number and a fraction, like 4-1/2, into fractional form, multiply the whole number by the denominator, add the numerator, and write the result over the denominator. So, 4 X 2 = 8 + 1 = 9, placed over 2 is 9/2.
TO ADD FRACTIONS.
Reduce the fractions to like denominators, add their numerators and write the denominator under the result.
Make the fractions have the same denominator, add their numerators, and write the denominator below the total.
Example. Add 2/3 to 3/4.
Add 2/3 to 3/4.
2/3 = 8/12, 3/4 = 9/12, 8/12 + 9/12 = 17/12 = 1-5/12. Ans.
2/3 = 8/12, 3/4 = 9/12, 8/12 + 9/12 = 17/12 = 1-5/12. Ans.
TO SUBTRACT FRACTIONS.
Reduce the fractions to like denominators, subtract the numerators and write the denominators under the result.
Reduce the fractions to the same denominators, subtract the numerators, and write the denominators under the result.
Example. Find the difference between 4/5 and 3/4.
Example. Find the difference between 4/5 and 3/4.
4/5 = 16/20, 3/4 = 15/20, 16/20 - 15/20 = 1/20. Ans.
4/5 = 16/20, 3/4 = 15/20, 16/20 - 15/20 = 1/20. Ans.
TO MULTIPLY FRACTIONS.
Multiply the numerators together for a new numerator and the denominators together for a new denominator.
Multiply the numerators to get a new numerator and multiply the denominators to get a new denominator.
Example. Multiply 7/8 by 5/6.
Multiply 7/8 by 5/6.
7/8 x 5/6 = 35/48. Ans.
7/8 x 5/6 = 35/48. Ans.
TO DIVIDE FRACTIONS.
Multiply the dividend by the divisor inverted.
Multiply the dividend by the reciprocal of the divisor.
Example. Divide 7/8 by 5/6.
Example. Divide 7/8 by 5/6.
7/8 X 6/5 = 42/40. Reduced to simple form by dividing by 2 is 21/20 = 1-1/20. Ans.
7/8 X 6/5 = 42/40. Reduced to simplest form by dividing by 2 is 21/20 = 1-1/20. Ans.
TO MULTIPLY MIXED NUMBERS.
When two numbers are to be multiplied, one of which contains a fraction, first multiply the whole numbers together, then multiply the fraction by the other whole number, add the two results together for the correct answer.
When you need to multiply two numbers and one of them has a fraction, first multiply the whole numbers together. Then, multiply the fraction by the other whole number. Finally, add those two results together to get the correct answer.
Example. What cost 5-1/3 yards at 18c a yard?
Example. What did 5-1/3 yards cost at 18 cents a yard?
1 | 8 | c | ||||||||||||
5 | - | 1 | / | 3 | ||||||||||
_ | _ | _ | _ | _ | _ | |||||||||
1 | 8 | x | 5 | = | 9 | 0 | ||||||||
1 | 8 | x | 1 | / | 3 | = | 6 | |||||||
_ | _ | _ | _ | _ | _ | |||||||||
9 | 6 | c |
When both numbers contain a fraction,
When both numbers have a fraction,
First, multiply the whole numbers together,
First, multiply the whole numbers together,
Second, multiply the, lower whole number by the upper fraction;
Second, multiply the lower whole number by the upper fraction;
Third, multiply the upper whole number by the lower fraction;
Third, multiply the top whole number by the bottom fraction;
Fourth, multiply the fractions together;
Fourth, multiply the fractions.
Fifth, add all the results for the correct answer.
Fifth, total all the results for the correct answer.
Example. What cost 12-2/3 pounds of butter at 18-3/4c per pound?
Example. How much did 12-2/3 pounds of butter cost at 18-3/4 cents per pound?
1 | 8 | - | 3 | / | 4 | |||||||||||||||
1 | 2 | - | 2 | / | 3 | |||||||||||||||
_ | _ | _ | _ | _ | _ | _ | _ | |||||||||||||
1 | 8 | x | 1 | 2 | = | 2 | 1 | 6 | ||||||||||||
1 | 2 | x | 3 | / | 4 | = | 9 | |||||||||||||
1 | 8 | x | 2 | / | 3 | = | 1 | 2 | ||||||||||||
3 | / | 4 | x | 2 | / | 3 | = | 6 | / | 1 | 2 | = | 1 | / | 2 | |||||
_ | _ | _ | _ | _ | _ | _ | _ | |||||||||||||
$ | 2 | . | 3 | 7 | - | 1 | / | 2 |
Common fractions may often be changed to decimals very readily, and the calculations thereby made much easier.
Common fractions can often be easily converted to decimals, making calculations much simpler.
TO CHANGE COMMON FRACTIONS TO DECIMALS.
Annex one or more ciphers to the numerator and divide by the denominator.
Attach one or more digits to the numerator and divide by the denominator.
Example. Change 3/4 to a decimal. Ans..75.
Example. Convert 3/4 to a decimal. Answer: 0.75.
We add two ciphers to the 3, making it 300, and divide by 4, which gives us.75. In the same way 1/2 =.5, or 3/4 =.75, and so on. When a quantity is in dollars and fractions of a dollar, the fractions should always be thus reduced to cents and mills.
We take the number 3 and add two zeros to it, turning it into 300, and then divide that by 4, which gives us .75. Similarly, 1/2 equals .5, or 3/4 equals .75, and so on. When dealing with amounts in dollars and their fractions, those fractions should always be converted into cents and mills.

TWENTY THOUSAND THINGS WORTH KNOWING.
RELATIVE HARDNESS OF WOODS.
Taking shell bark hickory as the highest standard of our forest trees, and calling that 100, other trees will compare with it for hardness as follows:
Taking shell bark hickory as the top standard of our forest trees, and labeling that 100, other trees will be compared to it for hardness like this:
Shell Bark Hickory | 100 |
Pignut Hickory | 96 |
White Oak | 84 |
White Ash | 77 |
Dogwood | 75 |
Scrub Oak | 73 |
White Hazel | 72 |
Apple Tree | 70 |
Red Oak | 69 |
White Beech | 65 |
Black Walnut | 65 |
Black Birch | 62 |
Yellow Oak | 60 |
Hard Maple | 56 |
White Elm | 58 |
Red Cedar | 56 |
Wild Cherry | 55 |
Yellow Pine | 54 |
Chestnut | 52 |
Yellow Poplar | 51 |
Butternut | 43 |
White Birch | 43 |
White Pine | 30 |
Timber intended for posts is rendered almost proof against rot by thorough seasoning, charring and immersion in hot coal tar.
Timber meant for posts is made nearly resistant to rot through careful drying, charring, and soaking in hot coal tar.
The slide of Alpnach, extending from Mount Pilatus to Lake Lucerne, a distance of 8 miles, is composed of 25,000 trees, stripped of their bark, and laid at an inclination of 10 to 18 degrees. Trees placed in the slide rush from the mountain into the lake in 6 minutes.
The slide of Alpnach, stretching from Mount Pilatus to Lake Lucerne, a distance of 8 miles, consists of 25,000 trees stripped of their bark and arranged at an angle of 10 to 18 degrees. Trees in the slide race from the mountain into the lake in just 6 minutes.
The Alps comprise about 180 mountains, from 4,000 to 15,732 feet high, the latter being the height of Mount Blanc, the highest spot in Europe. The summit is a sharp ridge, like the roof of a house, consisting of nearly vertical granite rocks. The ascent requires 2 days, 6 or 8 guides are required, and each guide is paid 100 francs ($20.00). It was ascended by two natives, Jacques Belmat and Dr. Packard, August 8, 1786, at 6 a.m. They staid up 30 minutes, with the thermometer at 14 degrees below the freezing point. The provisions froze in their pockets; their faces were frost-bitten, lips swollen, and their sight much weakened, but they soon recovered on their descent. De Saussure records in his ascent August 2, 1760, that the color of the sky was deep blue; the stars were visible in the shade; the barometer sunk to 16.08 inches (being 27.08 in Geneva) the thermometer was 26-1/2 degrees, in the sun 29 degrees (being 87 degrees at Geneva). The thin air works the blood into a high fever, you feel as if you hardly touched the ground, and you scarcely make yourself heard. A French woman, Mademoiselle d'Angeville, ascended in September, 1840, being dragged up the last 1,200 feet by guides, and crying out: "If I die, carry me to the top." When there, she made them lift her up, that she might boast she had been higher than any man in Europe. The ascent of these awful solitudes is most perilous, owing to the narrow paths, tremendous ravines, icy barriers, precipices, etc. In many places every step has to be cut in the ice, the party being tied to each other by ropes, so that [pg 131] if one slips he may be held up by the rest, and silence is enforced, lest the noise of talking should dislodge the avalanches of the Aiguille du Midi. The view from the mountain is inexpressibly grand. On the Alps the limit of the vine is an elevation of 1,600 feet; below 1,000 feet, figs, oranges and olives are produced. The limit of the oak is 3,800 feet, of the chestnut 2,800 feet, of the pine 6,500 feet, of heaths and furze to 8,700 and 9,700 feet; and perpetual snow exists at an elevation of 8,200 feet.
The Alps have about 180 mountains, ranging from 4,000 to 15,732 feet high, with the latter being the height of Mont Blanc, the highest point in Europe. The summit is a sharp ridge, resembling the roof of a house, made up of nearly vertical granite rocks. The climb takes 2 days, requires 6 to 8 guides, and each guide is paid 100 francs ($20.00). It was first climbed by two locals, Jacques Belmat and Dr. Packard, on August 8, 1786, at 6 a.m. They stayed up there for 30 minutes, with the temperature at 14 degrees below freezing. Their food froze in their pockets; their faces were frostbitten, their lips swollen, and their vision was significantly impaired, but they recovered quickly on their descent. De Saussure noted in his climb on August 2, 1760, that the sky was a deep blue; the stars were visible in the shade; the barometer dropped to 16.08 inches (compared to 27.08 in Geneva), the thermometer read 26.5 degrees, and 29 degrees in the sun (87 degrees in Geneva). The thin air raises your blood pressure, making it feel like you barely touch the ground, and you can hardly hear yourself. A French woman, Mademoiselle d'Angeville, climbed in September 1840, being pulled up the last 1,200 feet by guides, crying out, “If I die, carry me to the top.” Once there, she insisted they lift her so she could claim she had been higher than any man in Europe. The ascent through these treacherous areas is extremely dangerous, due to narrow paths, massive ravines, icy barriers, and cliffs. In many spots, every step has to be cut into the ice, with the group tied together by ropes, so that if one person slips, the others can hold them up, and silence is necessary to avoid triggering avalanches from the Aiguille du Midi. The view from the mountain is breathtaking. In the Alps, the limit for growing vines is at 1,600 feet; below 1,000 feet, figs, oranges, and olives can be grown. The oak limit is at 3,800 feet, chestnut at 2,800 feet, pine at 6,500 feet, heaths and furze at 8,700 and 9,700 feet; and perpetual snow starts at an elevation of 8,200 feet.
On the Andes, in lat. 2 degrees, the limit of perpetual snow is 14,760 feet; in Mexico, lat. 19 degrees, the limit is 13,800 feet; on the peak of Teneriffe, 11,454 feet; on Mount Etna, 9,000 feet; on the Caucasus, 9,900 feet; in the Pyrenees, 8,400 feet; in Lapland, 3,100 feet; in Iceland, 2,890 feet. The walnut ceases to grow at an elevation of 3,600 feet; the yellow pine at 6,200 feet; the ash at 4,800 feet, and the fir at 6,700 feet. The loftiest inhabited spot on the globe is the Port House of Ancomarca, on the Andes, in Peru, 16,000 feet above the level of the sea. The 14th peak of the Himalayas, in Asia, 25,659 feet high, is the loftiest mountain in the world.
On the Andes, at 2 degrees latitude, the limit of perpetual snow is 14,760 feet; in Mexico, at 19 degrees latitude, the limit is 13,800 feet; on the peak of Teneriffe, it's 11,454 feet; on Mount Etna, 9,000 feet; on the Caucasus, 9,900 feet; in the Pyrenees, 8,400 feet; in Lapland, 3,100 feet; in Iceland, 2,890 feet. The walnut stops growing at an elevation of 3,600 feet; the yellow pine at 6,200 feet; the ash at 4,800 feet, and the fir at 6,700 feet. The highest inhabited place on Earth is the Port House of Ancomarca, in the Andes of Peru, at 16,000 feet above sea level. The 14th peak of the Himalayas, in Asia, stands at 25,659 feet, making it the tallest mountain in the world.
Lauterbrunnen is a deep part of an Alpine pass, where the sun hardly shines in winter. It abounds with falls, the most remarkable of which is the Staubbach, which falls over the Balm precipice in a drizzling spray from a height of 925 feet; best viewed in the morning sun or by moonlight. In general, it is like a gauze veil, with rainbows dancing up and down it, and when clouds hide the top of the mountain, it seems as poured out of the sky.
Lauterbrunnen is a deep section of an Alpine pass, where the sun barely shines in winter. It’s filled with waterfalls, the most notable being the Staubbach, which cascades over the Balm cliff in a fine mist from a height of 925 feet; it’s best seen in the morning sunlight or by moonlight. Overall, it resembles a sheer veil, with rainbows shimmering along it, and when clouds cover the mountain’s peak, it appears as if it’s pouring from the sky.
In Canada, the falls of Montmorenci are 250 feet high, the falls of Niagara (the Horse Shoe Falls) are 158 feet high and 2,000 feet wide, the American Falls are 164 feet high and 900 feet wide. The Yosemite Valley Falls are 2,600 feet high, and the Ribbon Falls of the Yosemite are 3,300 feet high. The waterfall of the Arve, in Bavaria, is 2,000 feet.
In Canada, the Montmorenci Falls are 250 feet high, the Niagara Falls (the Horseshoe Falls) are 158 feet high and 2,000 feet wide, and the American Falls are 164 feet high and 900 feet wide. The Yosemite Valley Falls stand at 2,600 feet, and the Ribbon Falls in Yosemite reach 3,300 feet high. The Arve waterfall in Bavaria is 2,000 feet tall.
THE PERIODS OF GESTATION are the same in the horse and ass or eleven months each, camel 12 months, elephant 2 years, lion 5 months, buffalo 12 months, in the human female 9 months, cow 9 months, sheep 5 months, dog 9 weeks, cat 8 weeks, sow 16 weeks, she wolf from 90 to 95 days. The goose sits 30 days, swans 42, hens 21, ducks 30, peahens and turkeys 28, canaries 14, pigeons 14, parrots 40 days.
THE PERIODS OF GESTATION are the same in horses and donkeys, both about eleven months; camels take 12 months, elephants take 2 years, lions take 5 months, buffaloes take 12 months, human females carry for 9 months, cows take 9 months, sheep take 5 months, dogs take 9 weeks, cats take 8 weeks, sows take 16 weeks, and she-wolves take between 90 to 95 days. Geese sit for 30 days, swans for 42 days, hens for 21 days, ducks for 30 days, peahens and turkeys for 28 days, canaries for 14 days, pigeons for 14 days, and parrots for 40 days.
AGES OF ANIMALS, ETC.—Elephant 100 years and upward, Rhinoceros 20, Camel 100, Lion 25 to 70, Tigers, Leopards, Jaguars and Hyenas (in confinement) about 25 years, Beaver 50, deer 20, wolf 20, Fox 14 to 16, Llamas 15, Chamois 25, Monkeys and Baboons 16 to 18 years, Hare 8, Squirrel 7, Rabbit 7, Swine 25, Stag under 50, Horse 30, Ass 30, Sheep under 10, Cow 20, Ox 30, Swans, Parrots and Ravens 200, Eagle 100, Geese 80, Hens and Pigeons 10 to 16, Hawks 36 to 40, Cranes 24, Blackbird 10 to 12, Peacock 20, Pelican 40 to 50, Thrush 8 to 10, Wren 2 to 3, Nightingale 15, Blackcap 15, Linnet 14 to 23, Goldfinch 20 to 24, Redbreast 10 to 12, Skylark 10 to 30, Titlark 5 to 6, Chaffinch 20 to 24, Starling 10 to 12, Carp 70 to 150, Pike 30 to 40, Salmon 16, Codfish 14 to 17, Eel 10, Crocodile 100, Tortoise 100 to 200, Whale estimated 1,000, Queen Bees live 4 years, Drones 4 months, Working Bees 6 months.
AGES OF ANIMALS, ETC.—Elephant 100 years and up, Rhinoceros 20, Camel 100, Lion 25 to 70, Tigers, Leopards, Jaguars, and Hyenas (in captivity) about 25 years, Beaver 50, Deer 20, Wolf 20, Fox 14 to 16, Llamas 15, Chamois 25, Monkeys and Baboons 16 to 18 years, Hare 8, Squirrel 7, Rabbit 7, Swine 25, Stag under 50, Horse 30, Donkey 30, Sheep under 10, Cow 20, Ox 30, Swans, Parrots, and Ravens 200, Eagle 100, Geese 80, Hens and Pigeons 10 to 16, Hawks 36 to 40, Cranes 24, Blackbird 10 to 12, Peacock 20, Pelican 40 to 50, Thrush 8 to 10, Wren 2 to 3, Nightingale 15, Blackcap 15, Linnet 14 to 23, Goldfinch 20 to 24, Redbreast 10 to 12, Skylark 10 to 30, Titlark 5 to 6, Chaffinch 20 to 24, Starling 10 to 12, Carp 70 to 150, Pike 30 to 40, Salmon 16, Codfish 14 to 17, Eel 10, Crocodile 100, Tortoise 100 to 200, Whale estimated 1,000, Queen Bees live 4 years, Drones 4 months, Worker Bees 6 months.
The melody of singing birds ranks as follows: The nightingale first, then the linnet, titlark, sky lark and wood lark. The mocking bird has the greatest powers of imitation, the robin and goldfinch are superior in vigorous notes.
The melody of singing birds is ranked as follows: the nightingale is first, followed by the linnet, titlark, skylark, and woodlark. The mockingbird has the best ability to imitate, while the robin and goldfinch excel with their strong notes.
The condor of Peru has spread wings 40 feet, feathers 20 feet, quills 8 inches round.
The condor of Peru has wings that spread 40 feet, feathers that measure 20 feet, and quills that are 8 inches in diameter.
In England, a quarter of wheat, comprising 8 bushels, yields 14 bushels 2-1/2 pecks, divided into seven distinct kinds of flour, as follows: Fine flour, 5 bushels 3 pecks; bran, 3 bushels; twenty-penny, 3 bushels; seconds, 2 pecks; pollard, 2 bushels; fine middlings, 1 peck; coarse ditto, 1 peck.
In England, a quarter of wheat, which is 8 bushels, produces 14 bushels and 2.5 pecks, split into seven different types of flour, as follows: Fine flour, 5 bushels and 3 pecks; bran, 3 bushels; twenty-penny flour, 3 bushels; seconds, 2 pecks; pollard, 2 bushels; fine middlings, 1 peck; coarse middlings, 1 peck.
The ancient Greek phalanx comprised 8,000 men, forming a square battalion, with spears crossing each other, and shields united.
The ancient Greek phalanx consisted of 8,000 men, arranged in a square formation, with their spears crossing one another and their shields interlocked.
The Roman legion was composed of 6,000 men, comprising 10 cohorts of 600 men each, with 300 horsemen.
The Roman legion was made up of 6,000 soldiers, including 10 cohorts of 600 soldiers each, and 300 cavalry.
The ancient battering ram was of massive timber, 60 to 100 feet long, fitted with an iron head. It was erected under shelter to protect the 60 or 100 men required to work it. The largest was equal in force to a 36-lb. shot from a cannon.
The ancient battering ram was made of large timber, 60 to 100 feet long, with an iron head attached. It was set up in a sheltered area to protect the 60 or 100 men needed to operate it. The largest version was as powerful as a 36-pound cannonball.
Pile Driving on Sandy Soils.—The greatest force will not effect a penetration exceeding 15 feet.
Pile Driving on Sandy Soils.—The maximum force won’t achieve a penetration deeper than 15 feet.
Various Sizes of Type.—It requires 205 lines of Diamond type to make 12 inches, of Pearl 178, of Ruby 166, of Nonpareil 143, of Minion 128, of Brevier 112-1/2, of Bourgeois 102-1/2, of Long Primer 89, of Small Pica 83, of Pica 71-1/2, of English 64.
Various Sizes of Type.—It takes 205 lines of Diamond type to make 12 inches, 178 lines of Pearl, 166 lines of Ruby, 143 lines of Nonpareil, 128 lines of Minion, 112.5 lines of Brevier, 102.5 lines of Bourgeois, 89 lines of Long Primer, 83 lines of Small Pica, 71.5 lines of Pica, and 64 lines of English.
Wire ropes for the transmission of power vary in size from 3/8 to 7/8 inch diam. for from 3 to 300 horse power; to promote flexibility, the rope, made of iron, steel, or copper wire, as may be preferred, is provided with a core of hemp, and the speed is 1 mile per minute, more or less, as desired. The rope should run on a well-balanced, grooved, cast iron wheel, of from 4 to 15 feet diam., according as the transmitted power ranges from 3 to 300 horse; the groove should be well cushioned with soft material, as leather or rubber, for the formation of a durable bed for the rope. With good care the rope will last from 3 to 5 years.
Wire ropes used for power transmission range in size from 3/8 to 7/8 inch in diameter, suitable for 3 to 300 horsepower. To enhance flexibility, the rope, made from iron, steel, or copper wire, is equipped with a hemp core, and operates at a speed of about 1 mile per minute, depending on requirements. The rope should be used on a well-balanced, grooved, cast iron wheel, measuring between 4 to 15 feet in diameter, based on the power being transmitted, which ranges from 3 to 300 horsepower. The groove should be well-cushioned with soft materials like leather or rubber to create a durable bed for the rope. With proper care, the rope can last between 3 to 5 years.
Cannon balls go furthest at an elevation of 30 degrees, and less as the balls are less; the range is furthest when fired from west to east in the direction of the earth's motion, which for the diurnal rotation on its axis, is at the rate of 1,037 miles per hour, and in its orbit, 66,092 miles.
Cannonballs travel the farthest when launched at a 30-degree angle, and the distance decreases as the angle lowers. The range is greatest when fired from west to east, in the same direction as the Earth's motion, which rotates on its axis at about 1,037 miles per hour and orbits at 66,092 miles per hour.
The air's resistance is such that a cannon ball of 3 lbs. weight, diameter, 2.78 ins. moving with a velocity of 1,800 feet per second, is resisted by a force equal to 156 lbs.
The air's resistance is such that a 3-pound cannonball with a diameter of 2.78 inches, moving at a speed of 1,800 feet per second, experiences a force of resistance equal to 156 pounds.
Bricklayers ascend ladders with loads of 90 lbs., 1 foot per second. There are 484 bricks in a cubic yard, and 4,356 in a rod.
Bricklayers climb ladders carrying 90 lbs. at a speed of 1 foot per second. There are 484 bricks in a cubic yard and 4,356 in a rod.
A power of 250 tons is necessary to start a vessel weighing 3,000 tons over greased slides on a marine railway, when in motion, 150 tons only is required.
A power of 250 tons is needed to start a vessel weighing 3,000 tons on greased slides on a marine railway, but when it's in motion, only 150 tons is required.
A modern dredging machine, 123 ft. long, beam 26 ft., breadth over all, 11 ft., will raise 180 tons of mud and clay per hour, 11 feet from water-line.
A modern dredging machine, 123 ft. long, 26 ft. wide, and 11 ft. tall, can lift 180 tons of mud and clay per hour, 11 feet above the waterline.
In tanning, 4 lbs. of oak bark make 1 lb. of leather.
In tanning, 4 lbs. of oak bark produce 1 lb. of leather.
Flame is quenched in air containing 3 per cent, of carbonic acid; the same percentage is fatal to animal life.
Flame is extinguished in air that has 3 percent carbon dioxide; the same amount is lethal to animal life.
100 parts of oak make nearly 23 of charcoal; beech 21, deal 19, apple 23.7, elm 23, ash 25, birch 24, maple 22.8, willow 18, poplar 20, red pine 22.10, white pine 23. The charcoal used in gunpowder is made from willow, alder, and a few other woods. The charred timber found in the ruins of Herculaneum has undergone no change in 1,800 years.
100 parts of oak produce almost 23 parts of charcoal; beech 21, pine 19, apple 23.7, elm 23, ash 25, birch 24, maple 22.8, willow 18, poplar 20, red pine 22.10, white pine 23. The charcoal used in gunpowder is made from willow, alder, and a few other types of wood. The charred timber discovered in the ruins of Herculaneum hasn't changed in 1,800 years.
Four volumes of nitrogen and one of oxygen compose atmospheric air in all localities on the globe.
Four volumes of nitrogen and one volume of oxygen make up the air we breathe in all parts of the world.
Air extracted from pure water, under an air pump, contains 34.8 per cent. of oxygen. Fish breathe this air, respiring about 35 times per minute. The oxhydrogen lime light may be seen from mountains at the distance of 200 miles round.
Air taken from pure water using an air pump contains 34.8% oxygen. Fish breathe this air, taking about 35 breaths per minute. The oxyhydrogen lime light can be seen from mountains up to 200 miles away.
Lightning is reflected 150 to 200 miles.
Lightning can be seen from 150 to 200 miles away.
1,000 cubic feet of 13 candle gas is equivalent to over 7 gals. of sperm oil, 52.9 lbs. of tallow candles, and over 44 lbs. of sperm candles.
1,000 cubic feet of 13 candle gas is equivalent to over 7 gallons of sperm oil, 52.9 pounds of tallow candles, and over 44 pounds of sperm candles.
The time occupied by gas in traveling from a gas well (in Pennsylvania) through 32 miles of pipe was 22 minutes, pressure at the well was 55 lbs. per inch, pressure at discharge 49 lbs.
The time taken for gas to travel from a gas well in Pennsylvania through 32 miles of pipe was 22 minutes. The pressure at the well was 55 lbs per inch, and the pressure at discharge was 49 lbs.
At birth, the beats of the pulse are from 165 to 104, and the inspirations of breath from 70 to 23. From 15 to 20, the pulsations are from 90 to 57, the inspirations, from 24 to 16; from 29 to 50, the pulsations are 112 to 56, the inspirations 23 to 11. In usual states it is 4 to 1. The action of the heart distributes 2 ozs. of blood from 70 to 80 times in a minute.
At birth, the pulse beats range from 165 to 104, and the breaths taken vary from 70 to 23. Between ages 15 and 20, pulse rates are between 90 and 57, while breaths come in at 24 to 16; from ages 29 to 50, pulses range from 112 to 56 and breaths from 23 to 11. Typically, the ratio is 4 to 1. The heart pumps out 2 oz. of blood about 70 to 80 times per minute.
The mean heat of the human body is 98 degs. and of the skin 90 degs. Tea and coffee are usually drank at 110 degs. The deepest coal mine in England is at Killingworth, near Newcastle, and the mean annual temperature at 400 yards below the surface is 77 degrees, and at 300 yards 70 degrees, while at the surface it is but 48 degrees, being 1 degree of increase for every 15 yards. This explains the origin of hot springs, for at 3,300 yards the heat would be equal to boiling water, taking 20 yards to a degree. The heat of the Bath waters is 116 degrees, hence they would appear to rise 1,320 yards.
The average body temperature of a human is 98°F, while the temperature of the skin is around 90°F. Tea and coffee are typically consumed at 110°F. The deepest coal mine in England is in Killingworth, near Newcastle, where the average annual temperature is 77°F at 400 yards below the surface, and 70°F at 300 yards, whereas at the surface it’s only 48°F, increasing by 1°F for every 15 yards. This explains the formation of hot springs, as at 3,300 yards the heat would reach boiling point, increasing by 20 yards for each degree. The temperature of the Bath waters is 116°F, indicating that they would rise 1,320 yards.
Peron relates that at the depth of 2,144 feet in the sea the thermometer falls to 45 degrees, when it is 86 degrees at the surface.
Peron notes that at a depth of 2,144 feet in the ocean, the temperature drops to 45 degrees, while it is 86 degrees at the surface.
Swemberg and Fourier calculate the temperature of the celestial spaces at 50 degrees centigrade below freezing.
Swemberg and Fourier calculate the temperature of outer space at 50 degrees Celsius below freezing.
In Northern Siberia the ground is frozen permanently to the depth of 660 feet, and only thaws to the extent of 3 or 4 feet in summer. Below 660 feet internal heat begins.
In Northern Siberia, the ground is permanently frozen to a depth of 660 feet and only thaws to a depth of 3 or 4 feet in summer. Below 660 feet, internal heat starts.
River water contains about 30 grs. of solid matter in every cubic foot. Fresh water springs of great size abound under the sea. Perhaps the most remarkable springs exist in California, where they are noted for producing sulphuric acid, ink, and other remarkable products.
River water contains about 30 grams of solid material in every cubic foot. There are large fresh water springs under the sea. One of the most impressive springs can be found in California, where they are known for producing sulfuric acid, ink, and other notable products.
St. Winifred's Well, in England, evolves 120 tons of water per minute, furnishing abundant water power to drive 11 mills within little more than a mile.
St. Winifred's Well in England flows 120 tons of water per minute, providing plenty of water power to operate 11 mills within just over a mile.
The French removed a red granite column 95 feet high, weighing 210 tons, from Thebes, and carried it to Paris. The display of costly architectural ruins at Thebes is one of the most astonishing to be seen anywhere in the world. The ruins and costly buildings in old Eastern countries, are so vast in their proportions and so many in number that it would require volumes to describe them.
The French took a 95-foot tall red granite column, weighing 210 tons, from Thebes and brought it to Paris. The showcase of expensive architectural ruins in Thebes is one of the most incredible sights anywhere in the world. The ruins and expensive buildings in ancient Eastern countries are so enormous and numerous that it would take volumes to describe them.
Babel, now called Birs Nimroud, built at Babylon by Belus, was used as an observatory and as a temple of the Sun. It was composed of 8 square towers, one over the other, in all 670 feet high, and the same dimensions on each side on the ground.
Babel, now known as Birs Nimroud, built in Babylon by Belus, was used as an observatory and as a temple of the Sun. It was made up of 8 square towers stacked on top of each other, reaching a height of 670 feet, with the same dimensions on each side at the base.
The Coliseum at Rome, built by Vespasian for 100,000 spectators, was in its longest diameter 615-5 feet, and in the shortest 510, embraced 5-1/2 acres, and was 120 feet high. Eight aqueducts supplied ancient Rome with water, delivering 40 millions of cubit feet daily. That of Claudia was 47 miles long and 100 feet high, so as to furnish the hills. Martia was 41 miles, of which 37 were on 7,000 acres 70 feet high. These vast erections would never have been built had the Romans known that water always rises to its own level.
The Coliseum in Rome, built by Vespasian for 100,000 spectators, was 615.5 feet across at its longest point and 510 feet at its shortest, covering 5.5 acres and standing 120 feet tall. Eight aqueducts supplied ancient Rome with water, delivering 40 million cubic feet daily. The Aqua Claudia stretched 47 miles and was 100 feet high to reach the hills. The Aqua Marcia was 41 miles long, with 37 miles running across 7,000 acres at a height of 70 feet. These massive structures might never have been constructed if the Romans had realized that water always rises to its own level.
The Temple of Diana, at Ephesus, was 425 feet long and 225 feet broad, with 127 columns, 60 feet high, to support the roof. It was 220 years in building.
The Temple of Diana in Ephesus was 425 feet long and 225 feet wide, with 127 columns that were 60 feet tall to support the roof. It took 220 years to build.
Solomon's Temple, built B.C. 1014, was 60 cubits or 107 feet in length, the breadth 20 cubits or 36 feet, and the height 30 cubits or 54 feet. The porch was 36 feet long and 18 feet wide.
Solomon's Temple, built in 1014 B.C., was 60 cubits or 107 feet long, 20 cubits or 36 feet wide, and 30 cubits or 54 feet high. The porch was 36 feet long and 18 feet wide.
The largest one of the Egyptian pyramids is 543 feet high, 693 feet on the sides, and its base covers 11 acres. The layers of stones are 208 in number. Many stones are over 30 feet long, 4 broad and 3 thick.
The largest of the Egyptian pyramids stands 543 feet tall, measures 693 feet along each side, and its base covers 11 acres. It consists of 208 layers of stones. Many of these stones are over 30 feet long, 4 feet wide, and 3 feet thick.
The Temple of Ypsambul, in Nubia, is enormously massive and cut out of the solid rock. Belzoni found in it 4 immense figures, 65 feet high, 25 feet over the shoulders, with a face of 7 feet and the ears over 3 feet.
The Temple of Ypsambul in Nubia is incredibly massive, carved out of solid rock. Belzoni discovered 4 huge figures inside, each 65 feet tall, 25 feet wide at the shoulders, with faces that are 7 feet and ears that are over 3 feet long.
Sesostris erected in the temple in Memphis immense statues of himself and his wife, 50 feet high, and of his children, 28 feet.
Sesostris built huge statues of himself and his wife in the temple in Memphis, standing 50 feet tall, and statues of his children, which were 28 feet tall.
In the Temple of the Sun, at Baalbec, are stones more than 60 feet long, 24 feet thick and 16 broad, each embracing 23,000 cubic feet, cut, squared, sculptured, and transported from neighboring quarries. Six enormous columns are each 72 feet high, composed of 3 stones 7 feet in diameter. Sesostris is credited with having transported from the mountains of Arabia a rock 32 feet wide and 240 feet long.
In the Temple of the Sun at Baalbec, there are stones that are over 60 feet long, 24 feet thick, and 16 feet broad, each containing 23,000 cubic feet, shaped, squared, sculpted, and brought in from nearby quarries. Six massive columns stand 72 feet tall, made up of 3 stones that are 7 feet in diameter. Sesostris is said to have moved a rock from the Arabian mountains that is 32 feet wide and 240 feet long.
The engineering appliances used by the ancients in the movement of these immense masses are but imperfectly understood at the present day.
The engineering tools used by ancient people to move these massive structures are still not fully understood today.
During modern times, a block of granite weighing 1,217 tons, now used as the pedestal of the equestrian statute of Peter the Great, at St. Petersburg, was transported 4 miles by land over a railway, and 13 miles in a vast caisson by water. The railway consisted of two lines of timber furnished with hard metal grooves; between these grooves were placed spheres of hard brass about 6 inches in diameter. On these spheres the frame with its massive load was easily moved by 60 men, working at capstans with treble purchase blocks.
During modern times, a block of granite weighing 1,217 tons, now serving as the base for the equestrian statue of Peter the Great in St. Petersburg, was transported 4 miles over land on a railway and 13 miles by water in a large caisson. The railway had two lines made of timber with hard metal grooves; between these grooves, there were spheres of hard brass about 6 inches in diameter. The frame carrying the heavy load was easily moved by 60 men working at capstans with triple pulley systems.
In 1716 Swedenborg contrived to transport (on rolling machines of his own invention) over valleys and mountains, 2 galleys, 5 large boats and 1 sloop, from Stromstadt to Iderfjol (which divides Sweden from Norway on the South), a distance of 14 miles, by which means Charles XII. was able to carry on his plans, and under cover of the galleys and boats to transport on pontoons his heavy artillery to the very walls of Frederickshall.
In 1716, Swedenborg managed to move (on rolling machines he invented) 2 galleys, 5 large boats, and 1 sloop across valleys and mountains from Stromstadt to Iderfjol (which separates Sweden from Norway to the south), a distance of 14 miles. This allowed Charles XII to continue his plans and, using the cover of the galleys and boats, transport his heavy artillery to the very walls of Frederickshall on pontoons.
Belzoni considered the tract between the first and second cataract of the Nile as the hottest on the globe, owing to there being no rain. The natives do not credit the phenomenon of water falling from above. Hence it is that all monuments are so nicely preserved. Buckingham found a building left unfinished about 4,000 years ago, and the chalk marks on the stones were still perfect.
Belzoni thought the area between the first and second cataracts of the Nile was the hottest place on Earth because it never rained. The locals don’t believe in the idea of water falling from the sky. That's why all the monuments are so well-preserved. Buckingham discovered a building that was left unfinished around 4,000 years ago, and the chalk marks on the stones were still in great condition.
Pompey's Pillar is 92 feet high, and 27-1/2 round at the base.
Pompey's Pillar stands 92 feet tall and has a circumference of 27.5 feet at its base.
Water is the absolute master, former and secondary agent of the power of motion in everything terrestrial. It is the irresistible power which elaborates everything, and the waters contain more organized beings than the land.
Water is the ultimate master, both the primary and secondary force behind movement in everything on Earth. It is the unstoppable force that shapes everything, and water has more complex life forms than land does.
Rivers hold in suspension 100th of their volume (more or less) of mud, so that if 36 cubic miles of water (the estimated quantity) flow daily into the sea, 0.36 cubic miles of soil are daily displaced. The Rhine carries to the sea every day 145,980 cubic feet of mud. The Po carries out the land 228 feet per annum, consequently Adria which 2,500 years ago was on the sea, is now over 20 miles from it.
Rivers carry about 1% of their volume (roughly) in mud, so if 36 cubic miles of water (the estimated amount) flow into the sea daily, 0.36 cubic miles of soil are moved every day. The Rhine transports 145,980 cubic feet of mud to the sea each day. The Po carries away land at a rate of 228 feet per year, which means that Adria, which was by the sea 2,500 years ago, is now over 20 miles inland.
The enormous amount of alluvium deposited by the Mississippi is almost incalculable, and constantly renders necessary extensive engineering operations in order to remove the impediments to navigation.
The massive amount of sediment deposited by the Mississippi is almost impossible to measure and constantly requires extensive engineering efforts to eliminate the obstacles to navigation.
As an exponent of the laws of friction, it may be stated that a square stone weighing 1,080 lbs. which required a force of 758 lbs. to drag it along the floor of a quarry, roughly chiseled, required only a force of 22 lbs. to move it when mounted on a platform and rollers over a plank floor.
As an example of friction laws, it can be said that a square stone weighing 1,080 lbs needed a force of 758 lbs to drag it across the floor of a quarry, where it was roughly chiseled. However, when placed on a platform and rollers over a plank floor, it only needed a force of 22 lbs to move.
The flight of wild ducks is estimated at 90 miles per hour, that of the swift at 200 miles, carrier pigeons 38 miles, swallows 60 miles, migratory birds have crossed the Mediterranean at a speed of 120 miles per hour.
The flight speed of wild ducks is about 90 miles per hour, swifts fly at 200 miles per hour, carrier pigeons go at 38 miles per hour, swallows reach 60 miles per hour, and migratory birds have crossed the Mediterranean at speeds of up to 120 miles per hour.
The Nile has a fall of 6 ins. in 1,000 miles. The rise of the river commences in June, continuing until the middle of August, attaining an elevation of from 24 to 26 feet, and flowing the valley of Egypt 12 miles wide. In 1829 it rose to 26 cubits, by which 30,000 persons were drowned. It is a terrible climate to live in, owing to the festering heat and detestable exhalations from the mud, etc., left on the retiring of the Nile, which adds about 4 inches to the soil in a century, and encroaches on the sea 16 feet every year. Bricks have been found at the depth of 60 feet, showing the vast antiquity of the country. In productiveness of soil it is excelled by no other in the world.
The Nile drops 6 inches over 1,000 miles. The river starts rising in June and continues until mid-August, reaching heights of 24 to 26 feet and flowing through a valley in Egypt that is 12 miles wide. In 1829, it rose to 26 cubits, drowning 30,000 people. The climate is harsh due to the oppressive heat and foul odors from the mud left behind when the Nile recedes, which adds about 4 inches to the soil every century and pushes back the sea by 16 feet each year. Bricks have been discovered at a depth of 60 feet, revealing how ancient the region is. No other soil in the world matches its fertility.
How to Splice a Belt in Order to Make it Run Like an Endless Belt.—Use the toughest yellow glue prepared in the ordinary way, while hot, stirring in thoroughly about 20 per cent of its weight of tannic acid, or extract of tan bark. Apply to the splice and quickly clamp together. The splice should be made of scarfed edges extending 3 to 6 inches back, according to thickness of belt. The surface to be perfectly clean and free from oil.
How to Splice a Belt to Make It Run Like an Endless Belt.—Use the strongest yellow glue prepared in the usual way, while hot, mixing in about 20 percent of its weight of tannic acid or tan bark extract. Apply it to the splice and quickly clamp it together. The splice should have scarfed edges that extend 3 to 6 inches back, depending on the thickness of the belt. The surface must be perfectly clean and free from oil.
How Many Pounds of Coal it Requires to Maintain Steam of One-Horse Power per Hour.—Anthracite 1-1/2 to 5 pounds, according to the economy of boiler and engine. Bituminous and anthracite coal are very nearly equal for equal qualities. They both vary from 7 to 10 pounds of water evaporated per pound of coal from a temperature of 212 degrees.
How Many Pounds of Coal it Takes to Keep Steam at One Horse Power per Hour.—Anthracite requires between 1.5 to 5 pounds, depending on the efficiency of the boiler and engine. Bituminous and anthracite coal are almost equal in performance when comparing similar grades. Both types can evaporate between 7 to 10 pounds of water per pound of coal starting from a temperature of 212 degrees.
A Formula for Collodio-bromide Emulsion that is Rapid.—Ether s.g. 0.720, 4 fluid ounces; alcohol s.g. 0.820, 2-1/2 fluid ounces; pyroxyline, 40 grains; castile soap dissolved in alcohol, 30 grains; bromide of ammonium and cadmium, 56 grains.
A Quick Recipe for Collodio-bromide Emulsion.—Ether s.g. 0.720, 4 fluid ounces; alcohol s.g. 0.820, 2.5 fluid ounces; pyroxyline, 40 grains; Castile soap dissolved in alcohol, 30 grains; ammonium bromide and cadmium, 56 grains.
How to Deaden the Noise of Steam While Blowing off Through a Wrought Iron Stand Pipe.—The sound may be much modified by enlarging the end of the pipe like a trumpet or cone; which should be long, 20 or 30 times the diameter of the pipe, opening to 4 or 5 times its initial size.
How to Reduce the Noise of Steam While Releasing Through a Wrought Iron Stand Pipe.—The sound can be significantly reduced by expanding the end of the pipe like a trumpet or cone; this should be long, 20 to 30 times the diameter of the pipe, and open up to 4 or 5 times its original size.
Why Fusible Plugs are Put in the Crown Sheet of Locomotive Boilers.—To save the crown sheet from burning in case of low water, when the plug melts and lets the steam and water into the fire chamber to dampen and put out the fire as well as to make an alarm. They may also be employed on other forms of boilers, and are much used in connection with whistles for low-water alarms only. Boilers should not be blown out for cleaning with fire under them or while the walls (if set in brick) are hot enough to do damage to the iron shell. Locomotive boilers may be blown out very soon after the fire is entirely removed. All brick-set boilers should be left several hours after the fire is drawn before blowing off for cleaning.
Why Fusible Plugs are Used in the Crown Sheet of Locomotive Boilers.—To prevent the crown sheet from burning in case of low water, the plug melts and allows steam and water to enter the fire chamber to cool down and extinguish the fire, as well as to serve as a warning. They can also be used in other types of boilers and are commonly associated with whistles for low-water alarms. Boilers should not be cleaned with fire underneath them or while the walls (if they are made of brick) are hot enough to harm the iron shell. Locomotive boilers can be cleaned shortly after the fire is completely out. All brick-set boilers should be left for several hours after the fire is taken out before being cleaned.
How to Lace a Quarter Turn Belt so as to Have an Equal Strain on Both Edges of the Belt.—Begin on the outside of the belt at the middle, pass one end of the lacing through one end of the belt and bring it out through the corresponding hole of the other end of the belt, laying it diagonally off to the left. Now pass the other end of the lacing through the hole last used, and carry it over the first strand of the lacing on the inside of the belt, passing it through the first hole used, and lay it diagonally off to the right. Now proceed to pass the lacing through the holes of the belt in a zigzag course, leaving all the strands inside the belt parallel with the belt, and all the strands outside the belt oblique. Pass the lace twice through the holes nearest the edge of the belt, then return the lace in the reverse order toward the center of the belt, so as to cross all the oblique strands, and make all the inside strands double. Finally pass the end of the lacing through the first hole used, then outward through an awl hole, then hammering it down to cause it to hold. The left side is to be laced in a similar way.
How to Lace a Quarter Turn Belt to Ensure Even Tension on Both Edges of the Belt.—Start from the outside of the belt at the center, thread one end of the lacing through one end of the belt and pull it out through the matching hole on the other end, angling it diagonally to the left. Then, take the other end of the lacing and pass it through the last used hole, wrapping it over the first strand of lacing on the inside of the belt, passing it through the first hole again, and laying it diagonally to the right. Continue lacing through the belt holes in a zigzag pattern, keeping all the strands inside the belt parallel and all the strands outside the belt slanted. Lace through the holes closest to the edge of the belt twice, then return the lace in reverse order toward the center of the belt to cross all the slanted strands, making all inside strands double. Finally, thread the end of the lacing through the first hole used, then out through an awl hole, and hammer it down to secure it. The left side should be laced in the same way.
A Useful Hint to Draughtsmen.—To strain drawing paper on a board, cut the paper to the size required, lay it on the board face downwards and thoroughly wet the surface with a damp sponge or brush, then turn it over and wet the face in the same way; roll it up tightly and let it stay so for five or six minutes, unroll it, and turn up the edges about an inch all around. Take liquid glue (Jackson's is the best) and apply it carefully to the edges, then turn them down, and with a paper knife press them to the board all around. Put the board in an inclined position where it is not too dry or warm, or the paper will dry too fast and tear. If it is allowed to dry slowly the surface will be perfectly even and smooth, and a pleasure to draw upon.
A Helpful Tip for Draftsmen.—To stretch drawing paper on a board, cut the paper to the desired size, place it on the board face down, and thoroughly wet the surface with a damp sponge or brush. Then, flip it over and wet the front in the same way; roll it up tightly and leave it like that for five or six minutes. Unroll it, and turn the edges up about an inch all around. Use liquid glue (Jackson's works best) and carefully apply it to the edges, then fold them down and press them to the board all around with a paper knife. Position the board at an angle where it’s not too dry or warm, or the paper will dry too quickly and tear. Allowing it to dry slowly will result in a perfectly even and smooth surface, making it a pleasure to draw on.
Joints for Hot Water Pipes.—Sal-ammoniac, 2 oz.; sublimed sulphur, 1 oz.; cast-iron filings, 1 lb. Mix in a mortar, and keep the powder dry. When it is to be used, mix it with twenty times its weight of clean iron filings, and grind the whole in a mortar. Wet with water until it becomes of convenient consistence. After a time it becomes as hard and strong as any part of the metal.
Joints for Hot Water Pipes.—Ammonium chloride, 2 oz.; sublimed sulfur, 1 oz.; cast-iron filings, 1 lb. Mix in a mortar, and keep the powder dry. When you're ready to use it, mix it with twenty times its weight of clean iron filings, and grind everything in a mortar. Add water until it reaches the right consistency. After a while, it hardens and becomes as strong as any part of the metal.
When the Process of Galvanizing Iron was First Known.—A. The process of coating iron with zinc, or zinc and tin, is a French invention, and was patented in England in 1837.
When the Process of Galvanizing Iron was First Known.—A. The method of coating iron with zinc, or a combination of zinc and tin, originated in France and was patented in England in 1837.
A Timber Test.—The soundness of timber may be ascertained by placing the ear close to one end of the log, while another person delivers a succession of smart blows with a hammer or mallet upon the opposite end, when a continuance of the vibrations will indicate to an experienced ear even the degree of soundness. If only a dull thud meets the ear, the listener may be certain that unsoundness exists.
A Timber Test.—You can check the quality of timber by placing your ear close to one end of the log while someone else hits the opposite end with a hammer or mallet. If the vibrations continue, an experienced ear can even tell how solid the wood is. If you only hear a dull thud, you can be sure that the wood is not sound.
Useful Hints and Recipes.—Following is a comparative statement of the toughness of various woods.—Ash, 100; beech, 85; cedar of Lebanon, 84; larch, 83; sycamore and common walnut, each, 68; occidental plane, 66; oak, hornbeam and Spanish mahogany, each, 62; teak and acacia, each, 58; elm and young chestnut, 52.
Useful Hints and Recipes.—Below is a comparison of the toughness of different types of wood: Ash, 100; Beech, 85; Cedar of Lebanon, 84; Larch, 83; Sycamore and Common Walnut, each, 68; Occidental Plane, 66; Oak, Hornbeam, and Spanish Mahogany, each, 62; Teak and Acacia, each, 58; Elm and Young Chestnut, 52.
An ingenious device for stretching emery cloth for use in the workshop consists of a couple of strips of wood about 14 in. long, hinged longitudinally, and of round, half-round, triangular, or any other shape in cross section. On the inside faces of the wood strips are pointed studs, fitting into holes on the opposite side. The strip of emery cloth is laid on to one set of the studs, and the file, as it is called, closed, which fixes the strip on one side. It is then similarly fixed on the other side, and thus constitutes what is called an emery file and which is a handy and convenient arrangement for workshop use.
An ingenious device for stretching emery cloth for use in the workshop consists of a couple of strips of wood about 14 inches long, hinged lengthwise, and available in round, half-round, triangular, or any other shape in cross section. On the inside faces of the wood strips are pointed studs that fit into holes on the opposite side. The strip of emery cloth is placed onto one set of the studs, and the file, as it’s called, is closed, which secures the strip on one side. It is then similarly secured on the other side, and thus forms what is known as an emery file, making it a handy and convenient tool for workshop use.
Method of making Artificial Whetstones.—Gelatine of good quality is dissolved in its own weight of water, the operation being conducted in a dark room. To the solution one and a half per cent. of bichromate of potash is added, which has previously been dissolved in a little water. A quantity of very fine emery, equal to nine times the weight of the gelatine, is intimately mixed with the gelatine solution. Pulverized flint may be substituted for emery. The mass is molded into any desired shape, and is then consolidated by heavy pressure. It is dried by exposure to strong sunlight for several hours.
Method of Making Artificial Whetstones.—High-quality gelatin is dissolved in an equal weight of water, and the process is carried out in a dark room. To this solution, one and a half percent of potassium bichromate, which has been previously dissolved in a bit of water, is added. A quantity of very fine emery, equal to nine times the weight of the gelatin, is intimately mixed with the gelatin solution. Pulverized flint can be used instead of emery. The mixture is molded into the desired shape and then compressed under heavy pressure. It is dried by being exposed to direct sunlight for several hours.
How to Toughen Paper.—A plan for rendering paper as tough as wood or leather has been recently introduced; it consists in mixing chloride of zinc with the pulp in the course of manufacture. It has been found that the greater the degree of concentration of the zinc solution, the greater will be the toughness of the paper. It can be used for making boxes and for roofing.
How to Toughen Paper.—A method for making paper as strong as wood or leather has recently been introduced; it involves mixing zinc chloride with the pulp during production. It's been found that the higher the concentration of the zinc solution, the tougher the paper will become. This can be used for making boxes and roofing.
How to Mend a Broken File.—There is no tool so easily broken as the file that the machinist has to work with, and is about the first thing that snaps when a kit of tools gets upset upon the cross-beam of a machine or a tool board from the bed of an engine lathe. It cannot even be passed from one workman to another without being broken, if the file is a new one or still good for anything, if an apprentice has got anything to do with it, and they are never worth mending, however great may be their first cost, unless the plaster of Paris and lime treatment can make a perfect weld without injuring the steel or disturbing the form of the teeth. Steel that is left as hard as a file is very brittle, and soft solder can hold as much on a steady pull if it has a new surface to work from. Take a file, as soon as it is broken, and wet the break with zinc dissolved in muriatic acid, and then tin over with the soldering iron. This must be done immediately as soon as the file is broken, as the break begins to oxydize when exposed to the air. and in an hour or two will gather sufficient to make it impossible for the parts to adhere. Heat the file as warm as it will bear without disturbing its temper as soon as well tinned, and press the two pieces firmly together, squeezing out nearly all the solder, and hold in place until the file cools. This can be done with very little to trim off, and every portion of the break fitting accurately in place. Bring both pieces in line with each other, and, for a file, it is as strong in one place as in another, and is all that could be asked for under the very best of welding treatment.
How to Fix a Broken File.—There’s no tool that breaks as easily as the file that machinists use, and it’s usually the first thing that snaps when a toolbox gets jostled on the cross-beam of a machine or a tool board from the bed of an engine lathe. You can't even pass a file from one worker to another without it breaking, especially if it’s a new one or still in decent condition, and if an apprentice is handling it, it’s almost guaranteed to break. They’re rarely worth repairing, no matter how expensive they were at first, unless a plaster of Paris and lime treatment can create a perfect weld without damaging the steel or altering the shape of the teeth. Steel that’s as hard as a file is quite brittle, and soft solder can hold up to as much tension as long as it has a fresh surface to bond with. When a file breaks, immediately wet the break with zinc dissolved in muriatic acid, then tin it using a soldering iron. This must be done right away, as the break will start to oxidize when exposed to air, and within an hour or two, there will be enough oxidation to prevent the parts from sticking together. Heat the file just warm enough to avoid affecting its temper, once it's well tinned, and press the two pieces together firmly, squeezing out nearly all the solder. Hold them in place until the file cools. This can be done with very little trimming required, with every part of the break fitting perfectly. Align both pieces with each other, and for a file, it will be as strong in one spot as in another, achieving the best possible result for repair.
What will Fasten Pencil Markings, to Prevent Blurring.—Immerse paper containing the markings to be preserved in a bath of clear water, then flow or immerse in milk a moment; hang up to dry. Having often had recourse to this method, in preserving pencil and crayon drawings, I will warrant it a sure cure.
What will Secure Pencil Markings to Prevent Blurring.—Soak the paper with the markings you want to keep in a bath of clear water, then dip it in milk for a moment; hang it up to dry. I’ve often used this method for preserving pencil and crayon drawings, and I can guarantee it works.
How to Transfer Newspaper Prints to Glass.—First coat the glass with dammar varnish, or else with Canada balsam, mixed with an equal volume of oil of turpentine, and let it dry until it is very sticky, which takes half a day or more. The printed paper to be transferred should be well soaked in soft water, and carefully laid upon the prepared glass, after removing surplus water with blotting paper, and pressed upon it, so that no air bubbles or drops of water are seen underneath. This should dry a whole day before it is touched; then with wetted fingers begin to rub off the paper at the back. If this be skillfully done, almost the whole of the paper can be removed, leaving simply the ink upon the varnish. When the paper has been removed, another coat of varnish will serve to make the whole more transparent. This recipe is sold at from $3 to $5 by itinerants.
How to Transfer Newspaper Prints to Glass.—First, coat the glass with dammar varnish or with Canada balsam mixed with an equal amount of turpentine oil, and let it dry until it's very sticky, which takes half a day or more. Soak the printed paper in soft water and carefully lay it on the prepared glass after removing excess water with blotting paper. Press down so that no air bubbles or drops of water are visible underneath. Let it dry for a whole day before touching it. Then, with wet fingers, gently rub off the paper from the back. If done skillfully, almost all of the paper can be removed, leaving just the ink on the varnish. Once the paper is gone, another coat of varnish will make the whole thing more transparent. This method is sold for $3 to $5 by street vendors.
A Liquid Cement for Cementing Leather, that Will Not be Affected by the Action of Water.—A good cement for splicing leather is gutta percha dissolved in carbon disulphide, until it is of the thickness of treacle; the parts to be cemented must first be well thinned down, then pour a small quantity of the cement on both ends, spreading it well so as to fill the pores of the leather; warm the parts over a fire for about half a minute, apply them quickly together, and hammer well. The bottle containing the cement should be tightly corked, and kept in a cool place.
A Liquid Cement for Bonding Leather, That Won't Be Affected by Water.—A great adhesive for joining leather is gutta percha dissolved in carbon disulphide until it's as thick as syrup. The surfaces to be bonded should be thoroughly thinned down, then pour a small amount of the cement on both ends, spreading it out to fill the leather's pores. Warm the surfaces over a fire for about thirty seconds, press them together quickly, and hammer them well. The bottle with the cement should be tightly corked and stored in a cool place.
The Quickest and Best Way to Drill Holes for Water Pipes in Rough Plate Glass.—Use a hardened (file temper) drill, with spirits of turpentine and camphor to make the drill bite. A broken file in a breast brace will do good work if a power drill is not obtainable.
The Fastest and Most Effective Method to Drill Holes for Water Pipes in Rough Plate Glass.—Use a hardened (file temper) drill, along with turpentine and camphor to help the drill grip better. If you can't get a power drill, a broken file in a breast brace will still work well.
A Recipe for Making Printers' Inks.—For black ink: Take of balsam of copaiba (pure), 9 ounces; lamp black, 3 ounces; indigo and Prussian blue, of each half an ounce; Indian red, 3/4 ounce; yellow soap (dry), 3 ounces; grind the mixture to an impalpable smoothness by means of a stone and muller. Canada balsam may be substituted for balsam of copaiba where the smell of the latter is objectionable, but the ink then dries very quickly. The red inks are similarly made by using such pigments as carmine, lakes, vermilion, chrome yellow, red lead, orange red, Indian red and Venetian red.
A Recipe for Making Printers' Inks.—For black ink: Use 9 ounces of pure balsam of copaiba, 3 ounces of lamp black, and half an ounce each of indigo and Prussian blue. Add 3/4 ounce of Indian red and 3 ounces of dry yellow soap. Grind the mixture until it's completely smooth using a stone and muller. If the smell of balsam of copaiba is a problem, you can substitute Canada balsam, but the ink will dry much faster. You can create red inks in a similar way using pigments like carmine, lakes, vermilion, chrome yellow, red lead, orange red, Indian red, and Venetian red.
A Cement to Stick White Metal Tops on Glass Bottles.—One of the best cap cements consists of resin, 5 ounces; beeswax, 1 ounce; red ocher or Venetian red in powder, 1 ounce. Dry the earth thoroughly on a stove at a temperature above 212° Fah. Melt the wax and resin together, and stir in the powder by degrees. Stir until cold, lest the earthy matter settle to the bottom.
A Cement to Stick White Metal Tops on Glass Bottles.—One of the best cap cements is made with 5 ounces of resin, 1 ounce of beeswax, and 1 ounce of red ocher or Venetian red powder. Dry the earth thoroughly on a stove at a temperature above 212° F. Melt the wax and resin together, then gradually mix in the powder. Keep stirring until it cools down to prevent the earthy material from settling at the bottom.
The Correct Meaning of the Tonnage of a Vessel.—The law defines very carefully how the tonnage of different vessels shall be calculated. An approximate rule for finding the gross tonnage is to multiply the length of keel between perpendiculars by the breadth of vessel and depth of hold, all in feet, and dividing the product by 100. It is generally assumed that 40 cubic feet shall constitute a ton, and the tonnage of a vessel is considered to be the multiple of this ton, which most closely corresponds with the internal capacity of the vessel.
The Correct Meaning of the Tonnage of a Vessel.—The law clearly outlines how to calculate the tonnage of different vessels. A rough guideline for determining the gross tonnage is to take the length of the keel between the perpendiculars, multiply it by the vessel's width and depth of hold, all measured in feet, and then divide the result by 100. It's generally accepted that 40 cubic feet makes up a ton, and a vessel's tonnage is viewed as the multiple of this ton that best matches the vessel's internal capacity.
A Recipe for Re-inking Purple Type Ribbons.—Use: Aniline violet, 1/4 ounce; pure alcohol, 15 ounces; concentrated glycerine, 15 ounces. Dissolve the aniline in the alcohol, and add the glycerine.
A Recipe for Re-inking Purple Type Ribbons.—Use: Aniline violet, 1/4 ounce; pure alcohol, 15 ounces; concentrated glycerin, 15 ounces. Dissolve the aniline in the alcohol, and mix in the glycerin.
The Process of Giving a Tempered-Blue Color to the Steel Plate and Malleable Iron Castings of a Roller Skate.—In order to obtain an even blue, the work must have an even finish, and be made perfectly clean. Arrange a cast-iron pot in a fire so as to heat it to the temperature of melted lead, or just below a red heat. Make a flat bottom basket of wire or wire cloth to sit in the iron box, on which place the work to be blued, as many pieces as you may find you can manage, always putting in pieces of about the same thickness and size, so that they will heat evenly. Make a bail to the basket, so that it can be easily handled. When the desired color is obtained, dip quickly in hot water to stop the progress of the bluing, for an instant only, so that enough heat may be retained to dry the articles. A cover to the iron box may sometimes be used to advantage to hasten the heating. Another way, much used, is to varnish the work with ultramarine varnish, which may be obtained from the varnish makers.
The Process of Giving a Tempered-Blue Color to the Steel Plate and Malleable Iron Castings of a Roller Skate.—To achieve a consistent blue color, the work must have a smooth finish and be perfectly clean. Set up a cast-iron pot in a fire to heat it to the temperature of melted lead, or just below a red heat. Create a flat-bottom basket from wire or wire mesh to place inside the iron pot, and set the items to be blued on it, using as many pieces as you can manage while ensuring they are similar in thickness and size to heat evenly. Make a handle for the basket to make it easier to lift. Once the desired color is achieved, quickly dip the items in hot water to stop the bluing process, just for a moment, so enough heat remains to dry them. Sometimes, using a cover for the iron pot can help speed up the heating. Another popular method is to coat the items with ultramarine varnish, which can be sourced from varnish manufacturers.
Cement to Mend Iron Pots and Pans.—Take two parts of sulphur and one part, by weight, of fine black lead; put the sulphur in an old iron pan, holding it over the fire until it begins to melt, then add the lead; stir well until all is mixed and melted; then pour out on an iron plate or smooth stone. When cool, break into small pieces. A sufficient quantity of this compound being placed upon the crack of the iron pot to be mended, can be soldered by a hot iron in the same way a tinsmith solders his sheets. If there is a small hole in the pot, drive a copper rivet in it, and then solder over it with this cement. The Best Method of Rendering Basement Walls Damp-Proof.—Construct on the outside an area wall so that the earth does not rest directly against the main wall of the house, but only against the outside wall or casing of the area. To form such an area, build a wall half or one brick thick parallel to and some 2 or 3 inches from the [pg 135] main wall, and form at the bottom a channel or gutter connected with the drains, so that any moisture or water finding its way in through the outer casing may be conducted away and will not therefore penetrate into the building. Thoroughly ventilate the areas by means of air bricks or other suitable connections with the outer air, and connect with one another by making through connections underneath the floor joists. Be very careful that the main wall is laid on a good and efficient damp course. The top of the space between the area and main walls may be covered in all around the building with bricks—ornamented or otherwise, as preferred—on a line just above the ground. Another plan of effecting the same object is to dispense with the area wall and in building the brick work to cover the whole of the work on the outside with a thick layer of bituminous asphalt. The plaster on the inside is in this case often rendered in nearly neat Portland cement.
Cement for Repairing Iron Pots and Pans.—Take two parts of sulfur and one part, by weight, of fine black lead. Place the sulfur in an old iron pan and hold it over the fire until it starts to melt; then add the lead. Stir well until everything is mixed and melted, then pour it out onto an iron plate or smooth stone. Once it's cool, break it into small pieces. To mend an iron pot with this compound, place enough on the crack and solder it with a hot iron, just like a tinsmith solders sheets. If there's a small hole in the pot, insert a copper rivet and then solder over it with this cement. The Best Method for Making Basement Walls Damp-Proof.—Build an area wall on the outside so that the earth doesn't sit directly against the main wall of the house, but only against the outer wall or casing of the area. To create this area, build a wall half or one brick thick parallel to and about 2 or 3 inches from the [pg 135] main wall, and make a channel or gutter at the bottom that connects with the drains. This way, any moisture or water that gets in through the outer casing can be diverted away and won't seep into the building. Make sure the areas are well-ventilated using air bricks or other proper connections to the outside air, and connect them underneath the floor joists. Ensure that the main wall is built on a good, effective damp course. You can cover the top of the space between the area and main walls with bricks—whether decorative or plain—around the entire building, resting just above the ground. Another way to achieve the same goal is to skip the area wall altogether and cover the entire exterior of the brickwork with a thick layer of bituminous asphalt. In this case, the interior plaster is often made nearly entirely of Portland cement.
How to Caseharden Large Pieces of Steel.—A box of cast or wrought iron should be provided large enough to hold one or two of the pieces, with sufficient room all around to pack well with the casehardening materials, which may be leather scrap, hoof shavings, or horn shavings, slightly burned and pulverized, which may be mixed with an equal quantity of pulverized charcoal. Pack the pieces to be casehardened in the iron box so as not to touch each other or the box. Put an iron cover on the box and lute with clay. Heat gradually in a furnace to a full red, keep at an even temperature for from 2 to 4 hours, raise the heat to a cherry red during the last hour, then remove the cover and take out the pieces and plunge endwise vertically in water at shop temperature; 2 per cent. of hydrochloric acid in the water improves its tempering qualities and gives the metal an even gray color.
How to Caseharden Large Pieces of Steel.—You should have a box made of cast or wrought iron that’s large enough to hold one or two pieces, with enough space all around to pack it well with casehardening materials. These materials can be leather scraps, hoof shavings, or horn shavings, slightly burned and ground up, which can be mixed with an equal amount of pulverized charcoal. Pack the pieces that need casehardening inside the iron box so they don’t touch each other or the box. Place an iron cover on the box and seal it with clay. Gradually heat it in a furnace until it reaches a full red heat, maintaining a steady temperature for 2 to 4 hours. During the last hour, increase the heat to a cherry red. Then, remove the cover, take out the pieces, and plunge them vertically into water at room temperature; adding 2 percent hydrochloric acid to the water improves the tempering qualities and gives the metal a consistent gray color.
A Good and Cheap Preparation to Put on Friction Matches.—The igniting composition varies with different makers. The following recipes may be taken as fairly representative, the first being the best: 1. Phosphorus by weight, 1/2 part; potassium chlorate, 4 parts; glue, 2 parts; whiting, 1 part; finely powdered glass, 4 parts; water, 11 parts. 2. Phosphorus by weight, 2 parts; potassium chlorate, 5 parts; glue, 3 parts; red lead, 1-1/2 parts; water, 12 parts. 3. A German mixture for matches. Potassium chlorate, 7.8 parts; lead hyposulphite, 2.6 parts; gum arabic, 1 part.
A Good and Affordable Preparation for Friction Matches.—The igniting formula changes with different manufacturers. The following recipes can be considered fairly typical, with the first one being the most effective: 1. Phosphorus by weight, 1/2 part; potassium chlorate, 4 parts; glue, 2 parts; whiting, 1 part; finely powdered glass, 4 parts; water, 11 parts. 2. Phosphorus by weight, 2 parts; potassium chlorate, 5 parts; glue, 3 parts; red lead, 1-1/2 parts; water, 12 parts. 3. A German formula for matches. Potassium chlorate, 7.8 parts; lead hyposulphite, 2.6 parts; gum arabic, 1 part.
To Find How Much Tin Vessels Will Hold.—For the contents of cylinders: Square the diameter, and multiply the product by 0.7854. Again, multiply by the height (all in inches). Divide the product by 231 for gallons. For the frustum of a cone: Add together the squares of the diameters of large and small ends; to this add the product of the diameter of the two ends. Multiply this sum by 0.7854. Multiply this product by the height (all in inches). Then divide by 231 for the number of gallons.
To Find How Much Tin Vessels Will Hold.—For the contents of cylinders: Square the diameter and multiply the result by 0.7854. Then, multiply that by the height (all in inches). Divide the result by 231 to get the number of gallons. For the frustum of a cone: Add the squares of the diameters of the large and small ends together; then add the product of the diameters of the two ends. Multiply this total by 0.7854. Multiply this result by the height (all in inches). Finally, divide by 231 to find the number of gallons.
A Useful Recipe.—For stopping the joints between slates or shingles, etc., and chimneys, doors, windows, etc., a mixture of stiff white-lead paint, with sand enough to prevent it from running, is very good, especially if protected by a covering of strips of lead or copper, tin, etc., nailed to the mortar joints of the chimneys, after being bent so as to enter said joints, which should be scraped out for an inch in depth, and afterward refilled. Mortar protected in the same way, or even unprotected, is often used for the purpose, but it is not equal to the paint and sand. Mortar a few days old (to allow refractory particles of lime to slack), mixed with blacksmith's cinders and molasses, is much used for this purpose, and becomes very hard and effective.
A Useful Recipe.—To seal the gaps between slates or shingles and chimneys, doors, windows, etc., a mix of thick white lead paint with enough sand to keep it from running is very effective, especially if covered with strips of lead, copper, tin, etc., nailed to the mortar joints of the chimneys after being shaped to fit into those joints, which should be scraped out about an inch deep and then refilled. Mortar protected in the same way, or even unprotected, is also often used, but it doesn’t work as well as the paint and sand mix. Mortar that’s a few days old (to let stubborn lime particles settle), combined with blacksmith’s cinders and molasses, is also commonly used for this purpose and becomes very hard and effective.
Test for Hard or Soft Water.—Dissolve a small quantity of good soap in alcohol. Let a few drops fall into a glass of water. If it turns milky, it is hard; if not, it is soft.
Test for Hard or Soft Water.—Dissolve a small amount of quality soap in alcohol. Drop a few drops into a glass of water. If it turns cloudy, it's hard; if not, it's soft.
Test for Earthy Matters or Alkali in Water.—Take litmus paper dipped in vinegar, and if, on immersion, the paper returns to its true shade, the water does not contain earthy matter or alkali. If a few drops of syrup be added to a water containing an earthy matter, it will turn green.
Test for Earthy Matters or Alkali in Water.—Take litmus paper dipped in vinegar, and if, when you put it in the water, the paper goes back to its original color, the water doesn't have any earthy matter or alkali. If you add a few drops of syrup to water that has earthy matter, it will turn green.
Test for Carbonic Acid in Water.—Take equal parts of water and clear lime water. If combined or free carbonic acid is present, a precipitate is seen, to which, if a few drops of muriatic acid be added, an effervescence commences.
Test for Carbonic Acid in Water.—Take equal parts of water and clear lime water. If dissolved or free carbonic acid is present, a precipitate will appear, and when a few drops of hydrochloric acid are added, bubbling will begin.
Test for Magnesia in Water.—Boil the water to a twentieth part of its weight, and then drop a few grains of neutral carbonate of ammonia into a glass of it, and a few drops of phosphate of soda. If magnesia be present, it will fall to the bottom.
Test for Magnesia in Water.—Boil the water down to one-twentieth of its weight, then add a few grains of neutral carbonate of ammonia to a glass of it, along with a few drops of phosphate of soda. If magnesia is present, it will settle at the bottom.
Test for Iron in Water.—1. Boil a little nutgall and add to the water. If it turns gray or slate, black iron is present. 2. Dissolve a little prussiate of potash, and, if iron is present, it will turn blue.
Test for Iron in Water.—1. Boil a bit of nutgall and add it to the water. If it changes to gray or slate, black iron is present. 2. Dissolve a bit of potassium ferricyanide, and if iron is present, it will turn blue.
Test for Lime in Water.—Into a glass of water put two drops of oxalic acid and blow upon it. If it gets milky, lime is present.
Test for Lime in Water.—Add two drops of oxalic acid to a glass of water and blow on it. If it turns milky, lime is present.
Test for Acid in Water.—Take a piece of litmus paper. If it turns red, there must be acid. If it precipitates on adding lime water, it is carbonic acid. If a blue sugar paper is turned red, it is a mineral acid.
Test for Acid in Water.—Take a piece of litmus paper. If it turns red, there is acid present. If it forms a precipitate when you add lime water, it is carbonic acid. If a blue sugar paper turns red, it is a mineral acid.
Value of Manufactured Steel.—A pound of very fine steel wire to make watch springs of, is worth about $4; this will make 17,000 springs, worth $7,000.
Value of Manufactured Steel.—A pound of very fine steel wire for making watch springs is worth about $4; this can produce 17,000 springs, valued at $7,000.
Horses in Norway have a very sensible way of taking their food, which perhaps might be beneficially followed here. They have a bucket of water put down beside their allowance of hay. It is interesting to see with what relish they take a sip of the one and a mouthful of the other alternately, sometimes only moistening their mouths, as a rational being would do while eating a dinner of such dry food. A broken-winded horse is scarcely ever seen in Norway, and the question is if the mode of feeding has not something to do with the preservation of the animal's respiratory organs.
Horses in Norway have a smart way of eating that might be worth adopting here. They have a bucket of water placed next to their hay. It’s interesting to watch how they take a sip of water and then a mouthful of hay alternately, sometimes just wetting their mouths, like a rational person would do while eating a dinner of such dry food. You rarely see a horse with breathing issues in Norway, and it raises the question of whether this feeding method helps keep the animal's respiratory system healthy.
The Process of Fastening Rubber Rolls on Clothes Wringer.—1. Clean shaft thoroughly between the shoulders or washers, where the rubber goes on, 2. Give the shaft a coat of copal varnish, between the shoulders, and let it dry. 3. Give shaft coat of varnish and wind shaft tightly as possible with five-ply jute twine at once, while varnish is green, and let it dry for about six hours. 4. Give shaft over the twine a coat of rubber cement, and let it dry for about six hours. 5. Give shaft over the twine a second coat of rubber cement, and let it dry for about six hours. 6. Remove washer on the short end of shaft, also the cogwheel if the shaft has cogs on both ends. 7. See that the rubber rolls are always longer than the space between the washers where the rubber goes on, as they shrink or take up a little in putting on the shaft. 8. Clean out the hole or inside of roll with benzine, using a small brush or swab. 9. Put the thimble or pointer on the end of shaft that the washer has been removed from, and give shaft over the twine and thimble another coat of cement, and stand same upright in a vise. 10. Give the inside or hole of roll a coat of cement with a small rod or stick. 11. Pull or force the roll on the shaft as quickly as possible with a jerk, then rivet the washer on with a cold chisel. [pg 136] 12. Let roll stand and get dry for two or three days before using same. Cement for use should be so thick that it will run freely; if it gets too thick, thin it with benzine or naphtha.
The Process of Attaching Rubber Rolls on Clothes Wringer.—1. Thoroughly clean the shaft between the shoulders or washers where the rubber will go. 2. Apply a coat of copal varnish between the shoulders and allow it to dry. 3. Coat the shaft with varnish and wrap it tightly with five-ply jute twine all at once while the varnish is wet, then let it dry for about six hours. 4. Apply a coat of rubber cement over the twine and let it dry for about six hours. 5. Apply a second coat of rubber cement over the twine and let it dry for about six hours. 6. Remove the washer from the short end of the shaft, as well as the cogwheel if the shaft has cogs on both ends. 7. Make sure the rubber rolls are always longer than the space between the washers where the rubber will go, as they will shrink a bit when being put on the shaft. 8. Clean out the hole or inside of the roll with benzine using a small brush or swab. 9. Place the thimble or pointer on the end of the shaft from which the washer has been removed, then apply another coat of cement over the twine and thimble, and stand it upright in a vise. 10. Apply a coat of cement inside the roll using a small rod or stick. 11. Quickly pull or push the roll onto the shaft with a jerk, then use a cold chisel to rivet the washer on. [pg 136] 12. Let the roll sit and dry for two or three days before using it. The cement used should be thick enough to run freely; if it becomes too thick, thin it out with benzine or naphtha.
How to Make Effervescing Solution of Citrate of Magnesia.—Dissolve citric acid 400 grains in water 2,000 grains, add carbonate of magnesia 200 grains; stir until dissolved. Filter into a 12-ounce bottle containing syrup of citric acid 1,200 grains. Add boiled and filtered water to fill bottle, drop in bicarbonate of potash in crystals 30 grains and immediately cork. Shake until bicarbonate of potash is dissolved. The syrup of citric acid is made from citric acid 8 parts, water 8 parts, spirit of lemon 4 parts, syrup 980 parts.
How to Make Effervescing Solution of Citrate of Magnesia.—Dissolve 400 grains of citric acid in 2,000 grains of water, then add 200 grains of magnesium carbonate; stir until dissolved. Filter into a 12-ounce bottle containing 1,200 grains of citric acid syrup. Add boiled and filtered water to fill the bottle, then drop in 30 grains of potassium bicarbonate crystals and immediately cork it. Shake until the potassium bicarbonate is dissolved. The citric acid syrup is made from 8 parts citric acid, 8 parts water, 4 parts lemon extract, and 980 parts syrup.
A Receipt for Making the Black Cement that is Used for Filling Letters after They are Cut out in Brass.—Mix asphaltum, brown japan and lampblack into a putty-like mass, fill in the spaces, and finally clean the edges with turpentine.
A Receipt for Making the Black Cement that is Used for Filling Letters after They are Cut out in Brass.—Mix asphalt, brown japan, and lampblack into a putty-like consistency, fill in the gaps, and finally clean the edges with turpentine.
Useful Workshop Hints.—Clean and oil leather belts without taking them off their pulleys. If taken off they will shrink. Then a piece must be put into them and removed again after the belt has run a few days. The decay of stone, either in buildings or monuments, may be arrested by heating and treating with paraffin mixed with a little creosote. A common "paint burner" may be used to heat the stone. Set an engine upon three or four movable points, as upon three cannon balls. Connect with steam, and exhaust by means of rubber hose. If the engine will run up to speed without moving itself back and forth, then that engine will run a long time with little repair. If it shakes itself around the room, then buy another engine. Safely moving a tall mill chimney has been accomplished several times. Chimneys which have been caused to lean slightly through settling of the foundation may be straightened up again by sawing out the mortar between courses of brick at the base. A chimney 100 ft. high and 12 ft. square at the base will be varied over 8 in. at the top by the removal of 1 in. at the base. When you begin to fix up the mill for cold weather, don't forget to put a steam trap in each and every steam pipe which can be opened into the atmosphere for heating purposes. For leading steam joints, mix the red lead or litharge with common commercial glycerine, instead of linseed oil. Put a little carbolic acid in your glue or paste pot. It will keep the contents sweet for a long time. Look well to the bearings of your shafting engine and machines. Sometimes 25, 30, 40 and even 50 per cent. of your power is consumed through lack of good oil. When you buy a water wheel, be sure to buy one small enough to run at full gate while the stream is low during the summer months. If you want more power than the small wheel will give, then put in two or more wheels of various sizes. When it becomes necessary to trim a piece of rubber, it will be found that the knife will cut much more readily if dipped in water. When forging a chisel or other cutting tool, never upset the end of the tool. If necessary cut it off, but don't try to force it back into a good cutting edge. In tubular boilers the handholes should be often opened, and all collections removed from over the fire. When boilers are fed in front, and are blown off through the same pipe, the collection of mud or sediment in the rear end should be often removed. Nearly all smoke may be consumed without special apparatus, by attending with a little common sense to a few simple rules. Suppose we have a battery of boilers, and "soft coal" is the fuel. Go to the first boiler, shut the damper nearly up, and fire up one-half of the furnace, close the door, open damper, and go to the next boiler and repeat the firing. By this method nearly, if not quite, all the smoke will be consumed. A coiled spring inserted between engine and machinery is highly beneficial where extreme regularity of power is required. It is well known that a steam engine, in order to govern itself, must run too fast and too slow in order to close or open its valves; hence an irregularity of power is unavoidable.
Useful Workshop Hints.—Clean and oil leather belts without taking them off their pulleys. If you take them off, they will shrink. Then you’ll need to add a piece to them and remove it again after the belt has run for a few days. You can stop the decay of stone, whether in buildings or monuments, by heating it and treating it with paraffin mixed with a little creosote. A common "paint burner" can be used to heat the stone. Set an engine on three or four movable points, like three cannon balls. Connect it with steam and exhaust using rubber hose. If the engine can run up to speed without moving back and forth, then it will last a long time with little repair. If it shakes around the room, then buy another engine. Moving a tall mill chimney safely has been done several times. Chimneys that have leaned slightly due to foundation settling can be straightened by sawing out the mortar between courses of brick at the base. A chimney 100 ft. high and 12 ft. square at the base can vary over 8 in. at the top by removing 1 in. at the base. When you start preparing the mill for cold weather, remember to install a steam trap in every steam pipe that can vent to the atmosphere for heating. For leading steam joints, mix red lead or litharge with common glycerin instead of linseed oil. Add a little carbolic acid to your glue or paste pot to keep it fresh for a long time. Keep an eye on the bearings of your shafting engine and machines. Sometimes 25%, 30%, 40%, or even 50% of your power is wasted due to poor oil. When buying a water wheel, make sure it's small enough to run at full capacity while the stream is low in the summer months. If you need more power than the small wheel provides, install two or more wheels of different sizes. When you need to trim a piece of rubber, the knife will cut much more easily if it's dipped in water. When forging a chisel or other cutting tool, never upset the end of the tool. If necessary, cut it off instead of trying to force it back into a good cutting edge. In tubular boilers, handholes should be opened regularly, and all buildup over the fire should be removed. When the boilers are fed from the front and blown off through the same pipe, the mud or sediment that accumulates at the rear end should be removed often. Nearly all smoke can be consumed without special equipment if you apply a little common sense to a few simple rules. For instance, if you have a battery of boilers and are using "soft coal," start with the first boiler, nearly close the damper, fire up half of the furnace, close the door, open the damper, and then go to the next boiler and repeat. This method will consume nearly, if not all, of the smoke. A coiled spring placed between the engine and machinery is very useful when extreme consistency of power is needed. It's well-known that a steam engine must run too fast and too slow to open and close its valves, so some irregularity in power is unavoidable.
A "Paste" Metal Polish for Cleaning and Polishing Brass.—Oxalic acid 1 part, iron peroxide 15 parts, powdered rottenstone 20 parts, palm oil 60 parts, petrolatum 4 parts. See that solids are thoroughly pulverized and sifted, then add and thoroughly incorporate oil and petrolatum.
A "Paste" Metal Polish for Cleaning and Polishing Brass.—1 part oxalic acid, 15 parts iron peroxide, 20 parts powdered rottenstone, 60 parts palm oil, 4 parts petrolatum. Make sure the solids are finely ground and sifted, then mix in the oil and petrolatum until well blended.
Cough Candy or Troches.—Tincture of squills 2 ounces, camphorated tincture of opium and tincture of tolu of each 1/4 ounce, wine of ipecac 1/2 ounce, oil of gautheria 4 drops, sassafras 3 drops, and of anise seed oil 2 drops. The above mixture is to be put into 5 pounds of candy which is just ready to take from the fire; continue the boiling a little longer, so as to form into sticks.
Cough Candy or Troches.—2 ounces of tincture of squills, 1/4 ounce each of camphorated tincture of opium and tincture of tolu, 1/2 ounce of wine of ipecac, 4 drops of oil of gaultheria, 3 drops of sassafras, and 2 drops of anise seed oil. Mix this blend into 5 pounds of candy that is about to be taken off the fire; keep boiling for a bit longer to allow it to form into sticks.
How to Oxidize Silver.—For this purpose a pint of sulphide of potassium, made by intimately mixing and heating together 2 parts of thoroughly dried potash and 1 part of sulphur powder, is used. Dissolve 2 to 3 drachms of this compound in 1-3/4 pints of water, and bring the liquid to a temperature of from 155 degrees to 175 degrees Fah., when it is ready for use. Silver objects, previously freed from dust and grease with soda lye and thorough rinsing in water, plunged into this bath are instantly covered with an iridescent film of silver sulphide, which in a few seconds more becomes blue black. The objects are then removed, rinsed off in plenty of fresh water, scratch brushed, and if necessary polished.
How to Oxidize Silver.—For this, mix and heat together 2 parts of thoroughly dried potash and 1 part of sulfur powder to create a pint of potassium sulfide. Dissolve 2 to 3 drachms of this compound in 1-3/4 pints of water and heat the liquid to a temperature between 155 degrees and 175 degrees Fahrenheit, at which point it will be ready for use. Before submerging silver items, clean them of dust and grease using soda lye and rinse thoroughly in water. When you place the items in this bath, they will quickly be covered with an iridescent film of silver sulfide, which will turn blue-black after a few seconds. Afterward, remove the items, rinse them well in plenty of fresh water, scrub them with a brush, and polish if needed.
Useful Household Recipes.—To purify water in glass vessels and aquariums, it is recommended to add to every 100 grammes of water four drops of a solution of one gramme of salicylic acid in 300 grammes of water. The Norsk Fiskeritidende, published at Bergen, Norway, says that thereby the water may be kept fresh for three months without being renewed. A cement recommended as something which can hardly be picked to pieces is made as follows:—Mix equal parts of lime and brown sugar with water, and be sure the lime is thoroughly air-slacked. This mortar is equal to Portland cement, and is of extraordinary strength. For a few weeks' preservation of organic objects in their original form, dimensions and color, Professor Grawitz recommends a mixture composed of two and a half ounces of chloride of sodium, two and three-quarters drachms of saltpetre, and one pint of water, to which is to be added three per cent. of boric acid. To varnish chromos, take equal quantities of linseed oil and oil of turpentine; thicken by exposure to the sun and air until it becomes resinous and half evaporated; then add a portion of melted beeswax. Varnishing pictures should always be performed in fair weather, and out of any current of cold or damp air. A fireproof whitewash can be readily made by adding one part silicate of soda (or potash) to every five parts of whitewash. The addition of a solution of alum to whitewash is recommended as a means to prevent the rubbing off of the wash. A coating of a good glue size made by dissolving half a pound of glue in a gallon of water is employed when the wall is to be papered. The most nourishing steam bath that can be applied to a person who is unable to sweat and can take but little food in the stomach:—Produce the sweating by burning alcohol under a chair in which the person sits, with blanket covering to hold the heat. Use caution and but little alcohol. Fire it in a shallow iron pan or old saucer.
Useful Household Recipes.—To purify water in glass containers and aquariums, it's recommended to add four drops of a solution made from one gram of salicylic acid dissolved in 300 grams of water for every 100 grams of water. The Norsk Fiskeritidende, published in Bergen, Norway, states that this method can keep the water fresh for three months without needing a replacement. A cement that is extremely durable is made by mixing equal parts of lime and brown sugar with water, ensuring the lime is fully air-slacked. This mortar is comparable to Portland cement and has remarkable strength. For preserving organic items in their original shape, size, and color for a few weeks, Professor Grawitz suggests a mixture of two and a half ounces of sodium chloride, two and three-quarters drachms of saltpeter, and one pint of water, with an additional three percent of boric acid. To varnish chromos, mix equal parts of linseed oil and turpentine; thicken by leaving it in the sun and air until it becomes resinous and half evaporated, then add some melted beeswax. Varnishing pictures should always be done in good weather, away from any draft of cold or damp air. A fireproof whitewash can be easily made by combining one part silicate of soda (or potash) with five parts of whitewash. Adding a solution of alum to whitewash is advised to prevent it from rubbing off. A layer of good glue size, made by dissolving half a pound of glue in a gallon of water, is used when papering walls. The most nourishing steam bath for someone who can't sweat and can only take minimal food is created by burning alcohol under a chair occupied by the person, covered with a blanket to trap the heat. Use caution and only a small amount of alcohol. Ignite it in a shallow iron pan or an old saucer.
Own Your Own Homes.—Every man, whether he is a working man in the common acceptation of the word or not, [pg 137] feels a deep interest in the management of the affairs of the city, county and State in which he lives whenever he owns a home. He is more patriotic, and in many ways is a better citizen than the man who simply rents, and who has but little if any assurance of how long it will be before he can be ordered to move; to which may be added in many cases the saving of more money. Of course it requires some economy to lay up a sufficient amount of money to purchase and pay for a home; but this very fact, if properly carried out after the home is acquired, may be the instrument of furnishing the means to commence and prosecute a business upon your own responsibility. True, in some cases it will require more economy, perhaps, than we are now practicing. But the question with every man, and especially if he is the head of a family, is, Can he afford it? That is, can he afford to live up his wages as fast as he earns them, without laying up anything for the future? If he is the head of a family, he is obliged to pay rent, and it does not require very many years of rent paying to make up an amount sufficient to purchase and pay for a comfortable home. You have to pay the rent. This you say you cannot avoid and be honest. Well, you cannot be honest with your family unless you make a reasonable attempt to provide them a home of their own in case anything should happen to you. And the obligation to do this should be as strong as the one to pay rent or provide the other necessaries for the comfort of your family. When you own a home you feel a direct interest in public affairs that otherwise you might consider were of little interest.
Own Your Own Homes.—Every person, whether they are a traditional worker or not, [pg 137] has a strong interest in the management of their city, county, and state when they own a home. They tend to be more patriotic and, in many ways, are better citizens than those who simply rent and have little assurance of how long they can stay in one place. Additionally, owning a home often leads to saving more money. It does take some budgeting to save enough to buy and pay for a home, but if managed well after acquiring the home, it can provide the means to start and run your own business. It might require more frugality than we’re currently practicing. The key question for every person, especially if they are the head of a family, is: Can they afford it? That is, can they afford to spend their earnings as quickly as they make them without saving anything for the future? If they are the head of a family, they have to pay rent, and it doesn’t take long for rent payments to add up to an amount that could secure a comfortable home. You have to pay rent. You say this is unavoidable if you want to be honest. Well, you can’t truly be honest with your family unless you make a reasonable effort to provide them with a home of their own in case anything happens to you. The responsibility to do this should be as strong as the obligation to pay rent or provide other needs for your family’s comfort. When you own a home, you feel a direct interest in public affairs that you might otherwise view as unimportant.
A Formula for Nervous Headache.—Alcohol dilut., 4 ounces; Olei cinnamon, 4 minims; Potas. bromid., 5 drachms; Extr. hyoscyam., fl., 1-1/2 drachms; Fiat lotio. One to two teaspoonfuls, if required.
A Formula for Nervous Headache.—Alcohol dilute, 4 ounces; Cinnamon oil, 4 minims; Potassium bromide, 5 drachms; Hyoscyamus extract, fluid, 1-1/2 drachms; Make a lotion. Use one to two teaspoonfuls, if needed.
How Beeswax is Refined and Made Nice and Yellow.—Pure white wax is obtained from the ordinary beeswax by exposure to the influence of the sun and weather. The wax is sliced into thin flakes and laid on sacking or coarse cloth, stretched on frames, resting on posts to raise them from the ground. The wax is turned over frequently and occasionally sprinkled with soft water if there be not dew and rain sufficient to moisten it. The wax should be bleached in about four weeks. If, on breaking the flakes, the wax still appears yellow inside, it is necessary to melt it again and flake and expose it a second time, or even oftener, before it becomes thoroughly bleached, the time required being mainly dependent upon the weather. There is a preliminary process by which, it is claimed, much time is saved in the subsequent bleaching; this consists in passing melted wax and steam through long pipes, so as to expose the wax as much as possible to the action of the steam; thence into a pan heated by a steam bath, where it is stirred thoroughly with water and then allowed to settle. The whole operation is repeated a second and third time, and the wax is then in condition to be more readily bleached.
How Beeswax is Refined and Made Nice and Yellow.—Pure white wax is obtained from regular beeswax by exposing it to the sun and weather. The wax is cut into thin flakes and laid on burlap or coarse cloth, stretched on frames elevated on posts. The wax is turned over frequently and sometimes sprinkled with soft water if there isn’t enough dew or rain to moisten it. The wax should be bleached in about four weeks. If, when breaking the flakes, the wax still looks yellow inside, it’s necessary to melt it again, flake it, and expose it a second time, or even more, before it’s completely bleached, with the time needed mostly depending on the weather. There’s a preliminary process that reportedly saves a lot of time in the later bleaching; this involves passing melted wax and steam through long pipes to expose the wax as much as possible to the steam’s action. Then it moves into a pan heated by a steam bath, where it’s thoroughly stirred with water and allowed to settle. The entire operation is repeated a second and third time, making the wax easier to bleach.
How to Remove a Wart From the Hand.—Take of salicylic acid, 30 grains; ext. cannabis indic., 10 grains; collodion, 1/2 ounce. Mix and apply.
How to Remove a Wart From the Hand.—Take 30 grains of salicylic acid, 10 grains of cannabis extract, and 1/2 ounce of collodion. Mix them together and apply.
Recipe for Making Camphor Ice in Small Quantities for Home Use.—Melt together over a water bath white wax and spermaceti, each 1 ounce; camphor, 2 ounces, in sweet almond oil, 1 pound; then triturate until the mixture has become homogeneous, and allow one pound of rosewater to flow in slowly during the operation.
Recipe for Making Camphor Ice in Small Quantities for Home Use.—Melt together in a double boiler white wax and spermaceti, each 1 ounce; camphor, 2 ounces, in sweet almond oil, 1 pound; then mix until the mixture is uniform, and gradually add one pound of rosewater while stirring.
Recipe for Making Instantaneous Ink and Stain Extractor.—Take of chloride of lime 1 pound, thoroughly pulverized, and four quarts soft water. The foregoing must be thoroughly shaken when first put together. It is required to stand twenty-four hours to dissolve the chloride of lime; then strain through a cotton cloth, after which add a teaspoonful of acetic acid to every ounce of the chloride of lime water.
Recipe for Making Instant Ink and Stain Extractor.—Combine 1 pound of pulverized chlorine lime with four quarts of soft water. Shake it well when you first mix them. Let it sit for twenty-four hours to dissolve the chlorine lime; then strain it through a cotton cloth. After that, add a teaspoon of acetic acid for every ounce of the chlorine lime water.
Removing Paint Spots From Wood.—To take spots of paint off wood, lay a thick coating of lime and soda mixed together over it, letting it stay twenty-four hours; then wash off with warm water, and the spot will have disappeared.
Removing Paint Spots From Wood.—To get paint spots off wood, apply a thick layer of a mixture of lime and soda over the area, letting it sit for twenty-four hours; then wash it off with warm water, and the spot should be gone.
Polishing Plate Glass.—To polish plate glass and remove slight scratches, rub the surface gently, first with a clean pad of fine cotton wool, and afterwards with a similar pad covered over with cotton velvet which has been charged with fine rouge. The surface will acquire a polish of great brilliancy, quite free from any scratches.
Polishing Plate Glass.—To polish plate glass and remove minor scratches, gently rub the surface first with a clean pad of fine cotton wool, and then with a similar pad covered with cotton velvet that has been loaded with fine rouge. The surface will gain a brilliant polish, completely free of any scratches.
Recipe for a Good Condition Powder.—Ground ginger 1 pound, antimony sulphide 1 pound, powdered sulphur 1 pound, saltpetre. Mix altogether and administer in a mash, in such quantities as may be required.
Recipe for a Good Condition Powder.—Ground ginger 1 pound, antimony sulfide 1 pound, powdered sulfur 1 pound, saltpeter. Mix everything together and give it in a mash, in the amounts needed.
Recipe to Make Violet Ink.—Ordinary aniline violet soluble in water, with a little alcohol and glycerine, makes an excellent ink.
Recipe to Make Violet Ink.—Regular aniline violet that dissolves in water, along with a bit of alcohol and glycerin, creates excellent ink.
Recipe to Make Good Shaving Soap.—Either 66 pounds tallow and 34 pounds cocoanut oil, or 33 pounds of tallow and the same quantity of palm oil and 34 pounds cocoanut oil, treated by the cold process, with 120 pounds caustic soda lye of 27 deg. Baume, will make 214 pounds of shaving soap.
Recipe to Make Good Shaving Soap.—You can use either 66 pounds of tallow and 34 pounds of coconut oil, or 33 pounds of tallow along with the same amount of palm oil and 34 pounds of coconut oil. Mix these using the cold process with 120 pounds of caustic soda lye at 27 deg. Baume, and you’ll get 214 pounds of shaving soap.
How to Make a Starch Enamel for Stiffening Collars, Cuffs, etc.—Use a little gum arabic thoroughly dissolved in the starch.
How to Make a Starch Enamel for Stiffening Collars, Cuffs, etc.—Use a small amount of gum arabic completely dissolved in the starch.
A Good Cough Syrup.—Put 1 quart hoarhound to 1 quart water, and boil it down to a pint; add two or three sticks of licorice and a tablespoonful of essence of lemon. The Cause of the Disease Called "Hives," also Its Cure.—The trouble is caused by a perversion of the digestive functions, accompanied by a disturbance of the circulation. It is not attended with danger, and is of importance only from the annoyance which it causes. Relief may be obtained in most instances by the use of cream tartar daily to such extent as to move the bowels slightly. Make a strong solution, sweeten it pleasantly, and take a teaspoonful, say after each meal, until the effect above mentioned is produced, and continue the treatment until the hives cease to be troublesome.
A Good Cough Syrup.—Mix 1 quart of hoarhound with 1 quart of water and boil it down to a pint; add two or three sticks of licorice and a tablespoon of lemon essence. The Cause of the Disease Called "Hives," also Its Cure.—This issue is caused by a disruption in digestive functions, along with a disturbance in circulation. It is not dangerous and is only important because of the annoyance it causes. You can usually find relief by taking cream of tartar daily to the point that it gently moves your bowels. Create a strong solution, sweeten it to taste, and take a teaspoonful, say after each meal, until the desired effect is achieved. Continue the treatment until the hives are no longer bothersome.
A Bedbug Poison.—Set in the center of the room a dish containing 4 ounces of brimstone. Light it, and close the room as tight as possible, stopping the keyhole of the door with paper to keep the fumes of the brimstone in the room. Let it remain for three or four hours, then open the windows and air thoroughly. The brimstone will be found to have also bleached the paint, if it was a yellowish white. Mixtures such as equal parts of turpentine and kerosene oil are used; filling up the cracks with hard soap is an excellent remedy. Benzine and gasoline will kill bedbugs as fast as they can reach them. A weak solution of zinc chloride is also said to be an effectual banisher of these pests.
A Bedbug Poison.—Place a dish with 4 ounces of sulfur in the center of the room. Light it, and seal the room as tightly as possible, blocking the keyhole of the door with paper to keep the sulfur fumes inside. Leave it for three or four hours, then open the windows and air out the room completely. You’ll notice that the sulfur may have also lightened the paint if it was a yellowish white. Mixtures like equal parts of turpentine and kerosene oil are effective; filling the cracks with hard soap is a great remedy. Benzene and gasoline will kill bedbugs as quickly as they can reach them. A weak solution of zinc chloride is also said to be an effective way to get rid of these pests.
A Preparation by Which You can Take a Natural Flower and Dip It in, That Will Preserve It.—Dip the flowers in melted paraffine, withdrawing them quickly. The liquid should only be just hot enough to maintain its fluidity and the flowers should be dipped one at a time, held by the stalks, and moved about for an instant to get rid of air bubbles. Fresh cut specimens free from moisture make excellent specimens in this way.
A Method to Preserve Natural Flowers by Dipping Them.—Dip the flowers in melted paraffin, pulling them out quickly. The liquid should be just hot enough to stay liquid, and you should dip the flowers one at a time, holding them by the stems and moving them around briefly to eliminate air bubbles. Freshly cut flowers that are dry work great for this technique.
What Causes Shaking Asp Leaves to be always in a Quiver?—The wind or vibration of the air only causes the quiver of the aspen leaf.
What Makes Aspen Leaves Constantly Tremble?—The wind or air vibrations are what cause the aspen leaf to tremble.
What "Sozodont" is Composed of.—Potassium carbonate, 1/2 ounce; honey, 4 ounces; alcohol, 2 ounces; water, 10 ounces; oil of wintergreen and oil of rose, to flavor, sufficient.
What "Sozodont" is Made Of.—Potassium carbonate, 1/2 ounce; honey, 4 ounces; alcohol, 2 ounces; water, 10 ounces; oil of wintergreen and oil of rose, enough for flavor.
What is Used to Measure Cold below 35 Degrees Fahrenheit?—Metallic thermometers are used to measure lowest temperatures, alcohol being quite irregular.
What is Used to Measure Cold below 35 Degrees Fahrenheit?—Metal thermometers are used to measure low temperatures, as alcohol can be quite inconsistent.
Is the Top Surface of Ice on a Pond, the Amount of Water let in and out being the Same Day by Day, on a Level with the Water Surface or above it?—Ice is slightly elastic, and when fast to the shore the central portion rises and falls with slight variations in water level, the proportion above and below water level being as is the weight of ice to the weight of water it displaces.
Is the top surface of the ice on a pond, with the amount of water coming in and out being the same day by day, level with the water surface or above it? Ice is slightly flexible, and when it’s secured to the shore, the central part rises and falls with small changes in water level, with the proportion above and below the water level being determined by the weight of the ice compared to the weight of the water it displaces.
Of the Two Waters, Hard and Soft, Which Freezes the Quicker; and in ice Which Saves the Best in Like Packing?—Soft water freezes the quickest and keeps the best.
Of the Two Waters, Hard and Soft, Which Freezes Faster; and in Ice Which Preserves Better in Similar Packing?—Soft water freezes faster and preserves better.
Does Water in Freezing Purify Itself?—It clears itself from chemicals; does not clear itself from mechanical mixtures as mud and clay.
Does Water in Freezing Purify Itself?—It removes chemicals; it doesn't remove mechanical mixtures like mud and clay.
A Receipt to Remove Freckles from the Face without Injury to the Skin.—A commonly used preparation for this purpose is: Sulpho-carbolate of zinc, 2 parts; distilled glycerine, 25 parts; rose water, 25 parts; scented alcohol, 5 parts. To be applied twice daily for from half an hour to an hour, and then washed off with cold water.
A Recipe to Remove Freckles from the Face without Hurting the Skin.—A commonly used preparation for this purpose is: Zinc sulpho-carbolate, 2 parts; distilled glycerin, 25 parts; rose water, 25 parts; scented alcohol, 5 parts. Apply it twice a day for half an hour to an hour, then rinse off with cold water.
What will Remove Warts Painlessly?—Touch the wart with a little nitrate of silver, or with nitric acid, or with aromatic vinegar. The silver salt will produce a black, and the nitric acid a yellow stain, either of which will wear off in a short while. The vinegar scarcely discolors the skin. A Good Receipt to Prevent Hair Coming Out.—Scald black tea, 2 ounces, with I gallon of boiling water, strain and add 3 ounces glycerine, tincture cantharides 1/2 ounce, bay rum 1 quart. Mix well and perfume. This is a good preparation for frequent use in its effect both on the scalp and hair, but neither will be kept in good condition without care and attention to general health.
What will remove warts painlessly?—Touch the wart with a little silver nitrate, nitric acid, or aromatic vinegar. The silver will leave a black stain, while the nitric acid will leave a yellow stain, both of which will fade in a short time. The vinegar barely changes the color of the skin. A good remedy to prevent hair loss.—Scald 2 ounces of black tea with 1 gallon of boiling water, strain it, and add 3 ounces of glycerin, 1/2 ounce of cantharides tincture, and 1 quart of bay rum. Mix it well and add fragrance. This is a good preparation for regular use on both the scalp and hair, but neither will stay in good condition without attention to overall health.
Deaths from Diphtheria per 100,000 Inhabitants in the Chief Cities of the World.—Amsterdam, 265; Berlin, 245; Madrid, 225; Dresden, 184; Warsaw, 167; Philadelphia, 163; Chicago, 146; Turin, 127; St. Petersburg, 121; Bucharest, 118; Berne, 115; Munich, 111; Stockholm, 107; Malines, 105; Antwerp, 104; New York, 91; Paris, 85; Hamburg, 76; Naples, 74; Lisbon, 74; Stuttgart, 61; Rome, 56; Edinburgh, 50; Buda-Pesth, 50; The Hague, 45; Vienna, 44; London, 44; Christiania, 43; Copenhagen, 42; Suburbs of Brussels, 36; City of Brussels, 35.
Deaths from Diphtheria per 100,000 Residents in Major Cities Around the World.—Amsterdam, 265; Berlin, 245; Madrid, 225; Dresden, 184; Warsaw, 167; Philadelphia, 163; Chicago, 146; Turin, 127; St. Petersburg, 121; Bucharest, 118; Berne, 115; Munich, 111; Stockholm, 107; Malines, 105; Antwerp, 104; New York, 91; Paris, 85; Hamburg, 76; Naples, 74; Lisbon, 74; Stuttgart, 61; Rome, 56; Edinburgh, 50; Budapest, 50; The Hague, 45; Vienna, 44; London, 44; Oslo, 43; Copenhagen, 42; Suburbs of Brussels, 36; City of Brussels, 35.
A Receipt for Marshmallows, as Made by Confectioners.—Dissolve one-half pound of gum arabic in one pint of water, strain, and add one-half pound of fine sugar, and place over the fire, stirring constantly until the syrup is dissolved, and all of the consistency of honey. Add gradually the whites of four eggs well beaten. Stir the mixture until it becomes somewhat thin and does not adhere to the finger. Flavor to taste, and pour into a tin slightly dusted with powdered starch, and when cool divide into small squares.
A Recipe for Marshmallows, as Made by Confectioners.—Dissolve ½ pound of gum arabic in 1 pint of water, strain it, and add ½ pound of fine sugar. Heat it over the fire, stirring constantly until the syrup dissolves and has a consistency similar to honey. Gradually add the well-beaten whites of 4 eggs. Stir the mixture until it becomes a bit thin and doesn't stick to your finger. Add flavoring to taste, then pour it into a tin lightly dusted with powdered starch. Once cool, cut it into small squares.
A Receipt for Making Compressed Yeast.—This yeast is obtained by straining the common yeast in breweries and distilleries until a moist mass is obtained, which is then placed in hair bags, and the rest of the water pressed out until the mass is nearly dry. It is then sewed up in strong linen bags for transportation.
A Recipe for Making Compressed Yeast.—This yeast is made by straining regular yeast from breweries and distilleries until you get a wet mass, which is then put in fine bags, and the remaining water is pressed out until the mass is almost dry. It is then sewn up in durable linen bags for shipping.
How to Tell the Age of Eggs.—We recommend the following process (which has been known for some time, but has been forgotten) for finding out the age of eggs, and distinguishing those that are fresh from those that are not. This method is based upon the decrease in the density of eggs as they grow old. Dissolve two ounces of kitchen salt in a pint of water. When a fresh-laid egg is placed in this solution it will descend to the bottom of the vessel, while one that has been laid on the day previous will not quite reach the bottom. If the egg be three days old it will swim in the liquid, and if it is more than three days old it will float on the surface, and project above the latter more and more in proportion as it is older.
How to Tell the Age of Eggs.—We suggest the following method (which has been known for some time but has been forgotten) to find out how old eggs are and to separate the fresh ones from the stale ones. This technique is based on the decrease in the density of eggs as they age. Dissolve two ounces of table salt in a pint of water. When a fresh egg is placed in this solution, it will sink to the bottom of the container, while an egg that was laid the previous day won’t quite reach the bottom. If the egg is three days old, it will float in the liquid, and if it’s older than three days, it will float on the surface, sticking up more and more as it gets older.
A Recipe for Making Court Plaster.—Isinglass 125 grains, alcohol 1-3/4 fluid ounces, glycerine 12 minims, water and tincture of benzoin each sufficient quantity. Dissolve the isinglass in enough water to make the solution weigh four fluid ounces. Spread half of the latter with a brush upon successive layers of taffeta, waiting after each application until the layer is dry. Mix the second half of the isinglass solution with the alcohol and glycerine, and apply in the same manner. Then reverse the taffeta, coat it on the back with tincture of benzoin, and allow it to become perfectly dry. There are many other formulas, but this is official. The above quantities are sufficient to make a piece of court plaster fifteen inches square.
A Recipe for Making Court Plaster.—Isinglass 125 grains, alcohol 1-3/4 fluid ounces, glycerine 12 drops, water and tincture of benzoin each enough amount. Dissolve the isinglass in enough water to make the solution weigh four fluid ounces. Use a brush to spread half of this solution onto successive layers of taffeta, waiting for each layer to dry before applying the next one. Mix the second half of the isinglass solution with the alcohol and glycerine, and apply it the same way. Then flip the taffeta over, coat the back with tincture of benzoin, and let it dry completely. There are many other recipes, but this one is official. The amounts listed are enough to make a piece of court plaster fifteen inches square.
One of the Very Best Scouring Pastes Consists of—Oxalic acid, 1 part; Iron peroxide, 15 parts; Powdered rottenstone, 20 parts; Palm oil, 60 parts; Petrolatum, 4 parts. Pulverize the oxalic acid and add rouge and rottenstone, mixing thoroughly, and sift to remove all grit; then add gradually the palm oil and petrolatum, incorporating thoroughly. Add oil of myrbane, or oil of lavender to suit. By substituting your red ashes from stove coal, an inferior representative of the foregoing paste will be produced.
One of the Best Scouring Pastes is Made Up of—Oxalic acid, 1 part; Iron peroxide, 15 parts; Powdered rottenstone, 20 parts; Palm oil, 60 parts; Petrolatum, 4 parts. Grind the oxalic acid and mix in the rouge and rottenstone, combining well, and sift to get rid of any grit; then gradually mix in the palm oil and petrolatum until it's well blended. You can add oil of myrrh or oil of lavender to your preference. If you use red ashes from stove coal instead, you'll create an inferior version of this paste.
How to Manufacture Worcestershire Sauce.—A. Mix together 1-1/2 gallons white wine vinegar, 1 gallon walnut catsup, 1 gallon mushroom catsup, 1/2 gallon Madeira wine, 1/2 gallon Canton soy, 2-1/2 pounds moist sugar, 19 ounces salt, 3 ounces powdered capsicum, 1-1/2 ounces each of pimento and coriander, 1-1/2 ounces chutney, 3/4 ounce each of cloves, mace and cinnamon, and 6-1/2 drachms assafoetida dissolved in pint brandy 20 above proof. Boil 2 pounds hog's liver for twelve hours in 1 gallon of water, adding water as required to keep up the quantity, then mix the boiled liver thoroughly with the water, strain it through a coarse sieve. Add this to the sauce.
How to Make Worcestershire Sauce.—A. Combine 1.5 gallons of white wine vinegar, 1 gallon of walnut ketchup, 1 gallon of mushroom ketchup, 0.5 gallon of Madeira wine, 0.5 gallon of Canton soy, 2.5 pounds of brown sugar, 19 ounces of salt, 3 ounces of ground cayenne pepper, 1.5 ounces each of allspice and coriander, 1.5 ounces of chutney, 0.75 ounce each of cloves, mace, and cinnamon, and 6.5 drachms of asafoetida dissolved in a pint of brandy that's at least 20 proof. Boil 2 pounds of hog liver for twelve hours in 1 gallon of water, adding more water as needed to maintain the volume, then blend the boiled liver with the water thoroughly and strain it through a coarse sieve. Mix this with the sauce.
A Good Receipt for Making Honey, Without Using Honey as One of the Ingredients,—5 lbs. white sugar, 2 lbs. water, gradually bring to a boil, and skim well. When cool add 1 lb. bees' honey, and 4 drops peppermint. To make of better quality add less water and more real honey.
A Great Recipe for Making Honey Without Using Honey as One of the Ingredients: 5 lbs. white sugar, 2 lbs. water. Gradually bring to a boil and skim well. Once cool, add 1 lb. of bee honey and 4 drops of peppermint. To improve the quality, use less water and more real honey.
What the Chemical Composition of Honey is.—Principally of saccharine matter and water, about as follows: Levulose 33-1/2 to 40 per cent., dextrose 31-3/4 to 39 per cent., water 20 to 30 per cent., besides ash and other minor constituents.
What the Chemical Composition of Honey is.—Mainly made up of sugars and water, roughly as follows: Levulose 33.5% to 40%, dextrose 31.75% to 39%, water 20% to 30%, along with ash and other minor components.
How to Clean Carpets on the Floor to Make Them Look Bright.—To a pailful of water add three pints of oxgall, wash the carpet with this until a lather is produced, which is washed off with clean water.
How to Clean Floor Carpets to Make Them Look Bright.—In a bucket of water, add three pints of oxgall, then scrub the carpet with this mixture until it lathers, and rinse it off with clean water.
How to Take Out Varnish Spots from Cloth.—Use chloroform or benzine, and as a last resource spirits of turpentine, followed after drying by benzine.
How to Remove Varnish Spots from Fabric.—Use chloroform or benzene, and as a last resort, turpentine, followed by benzene after it dries.
Flour Paste for all Purposes.—Mix 1 pound rye flour in lukewarm water, to which has been added one teaspoonful of pulverized alum; stir until free of lumps. Boil in the regular way, or slowly pour on boiling water, stirring all the time until the paste becomes stiff. When cold add a full quarter pound of common strained honey, mix well (regular bee honey, no patent mixture).
Flour Paste for all Purposes.—Combine 1 pound of rye flour with lukewarm water that has one teaspoon of powdered alum mixed in; stir until there are no lumps. Cook it in the usual way, or gradually pour in boiling water while stirring constantly until the paste thickens. Once it's cool, add a full quarter pound of regular strained honey, and mix well (use regular bee honey, not a commercial blend).
How to Make Liquid Glue.—Take a wide mouthed bottle, and dissolve in it 8 ounces beet glue in 1/2 pint water, by setting it in a vessel of water, and heating until dissolved. Then add slowly 2-1/2 ounces strong nitric acid 36 deg. Baume, stirring all the while. Effervescence takes place, with generation of fumes. When all the acid has been added, the liquid is allowed to cool. Keep it well corked, and it will be ready for use at any time.
How to Make Liquid Glue.—Take a wide-mouthed bottle and dissolve 8 ounces of beet glue in 1/2 pint of water by placing it in a water bath and heating until it’s fully dissolved. Then, slowly add 2-1/2 ounces of strong nitric acid (36 degrees Baume), stirring continuously. You'll see some bubbling, and fumes will be released. Once all the acid is added, let the liquid cool. Keep it tightly sealed, and it’ll be ready to use whenever you need it.
How the World is Weighed and Its Density and Mass Computed.—The density, mass, or weight of the earth was found by the observed force of attraction of a known mass of lead or iron for another mass; or of a mountain by the deflection of a torsion thread or plumb line. In this manner the mean density of the earth has been found to be from 4.71 to 6.56 times the weight of water, 5.66 being accredited as the most reliable. The weight of a cubic foot of water being known, and the contents of the earth being computed in cubic feet, we have but to multiply the number of cubic feet by 5.66 times the weight of 1 cubic foot of water to obtain the weight of the earth in pounds, or units of gravity at its surface, which is the unit usually used. Another method of determining the mean density of the earth is founded on the change of the intensity of gravity in descending deep mines.
How the World is Weighed and Its Density and Mass Computed.—The density, mass, or weight of the Earth was determined by measuring the gravitational attraction between a known mass of lead or iron and another mass; or by observing a mountain's effect on a twisted thread or plumb line. Using this method, the average density of the Earth has been found to be between 4.71 and 6.56 times the weight of water, with 5.66 being recognized as the most accurate. Since we know the weight of a cubic foot of water and have calculated the Earth's volume in cubic feet, we can simply multiply the number of cubic feet by 5.66 times the weight of 1 cubic foot of water to find the Earth's weight in pounds, or units of gravity at its surface, which is the standard unit used. Another way to find the average density of the Earth is based on how the intensity of gravity changes as you descend into deep mines.
A Theory as to the Origin of Petroleum.—Professor Mendelejef has recently advanced the theory that petroleum is of purely mineral origin and that the formation of it is going on every day. He has, moreover, succeeded in producing artificial petroleum by a reaction that he describes, and he states that it is impossible to detect any difference between the natural product and the manufactured article. His theory is as follows: Infiltration of water, reaching a certain depth, come into contact with incandescent masses of carburets of metals, chiefly of iron, and are at once decomposed into oxygen and hydrogen. The oxygen unites with the iron, while the hydrogen seizes on the carbon and rises to an upper level, where the vapors are condensed in part into mineral oil, and the rest remains in a state of natural gas. The petroleum strata are generally met with in the vicinity of mountains, and it may be granted that geological upheavals have dislocated the ground in such a way as to permit of the admission of water to great depths. If the center of the earth contains great masses of metallic carburets, we may, in case this theory is verified, count upon an almost inexhaustible source of fuel for the day when our coal deposits shall fail us.
A Theory on the Origin of Petroleum.—Professor Mendelejef has recently proposed that petroleum is completely mineral in origin and that its formation occurs every day. He has also managed to create artificial petroleum through a reaction he describes, and he claims that it is impossible to tell any difference between the natural product and the manufactured version. His theory is as follows: Infiltration of water, reaching a certain depth, comes into contact with extremely hot masses of metal carbides, mainly iron, and are immediately broken down into oxygen and hydrogen. The oxygen combines with the iron, while the hydrogen attaches to the carbon and rises to a higher level, where some of the vapors condense into mineral oil, and the rest remains as natural gas. The petroleum layers are usually found near mountains, and it can be argued that geological upheavals have rearranged the ground to allow for the admission of water to significant depths. If the center of the earth contains large amounts of metallic carbides, we might, if this theory is proven, count on an almost endless source of fuel for when our coal resources run out.
How Vaseline is Purified.—The residuum from which vaseline is made is placed in settling tanks heated by steam, in order to keep their contents in a liquid state. After the complete separation of the fine coke it is withdrawn from these tanks and passed through the bone black cylinders, during which process the color is nearly all removed, as well as its empyreumatic odor.
How Vaseline is Purified.—The leftover material used to make vaseline is put into settling tanks that are heated by steam to keep everything liquid. Once the fine coke has fully separated, it is taken out of these tanks and goes through the bone black cylinders, where most of the color and the burnt smell are eliminated.
The Latest and Best Process Employed by Cutters and Others in Etching Names and Designs on Steel.—Take copper sulphate, sulphate of alum and sodium chloride, of each 2 drachms, and strong acetic acid 1-1/2 ounces, mixed together. Smear the metal with yellow soap and write with a quill pen without a split.
The Latest and Best Process Employed by Cutters and Others in Etching Names and Designs on Steel.—Take 2 drachms each of copper sulfate, alum sulfate, and sodium chloride, and mix them with 1.5 ounces of strong acetic acid. Coat the metal with yellow soap and write with an uncut quill pen.
The History of the Discovery of Circulation of the Blood recapitulated, divides itself naturally into a series of epoch-making periods: 1. The structure and functions of the valves of the heart, Erasistratus, B.C. 304. 2. The arteries carry blood during life, not air, Galen, A.D. 165. 3. The pulmonary circulation, Servetus, 1553. 4. The systemic circulation, Cæsalpinus, 1593. 5. The pulmonic and systemic circulations, Harvey, 1628. 6. The capillaries, Malpighi, 1661.
The History of the Discovery of Circulation of the Blood summarized, is naturally divided into a series of groundbreaking periods: 1. The structure and functions of the heart's valves, Erasistratus, B.C. 304. 2. The arteries carry blood during life, not air, Galen, A.D. 165. 3. The pulmonary circulation, Servetus, 1553. 4. The systemic circulation, Cæsalpinus, 1593. 5. The pulmonary and systemic circulations, Harvey, 1628. 6. The capillaries, Malpighi, 1661.
How to Make Hand Fire Grenades.—Make your hand grenades. Fill ordinary quart wine bottles with a saturated solution of common salt, and place them where they will do the most good in case of need. They will be found nearly as serviceable as the expensive hand grenades you buy. Should a fire break out, throw them with force sufficient to break them into the center of the fire. The salt will form a coating on whatever object the water touches, and make it nearly incombustible, and it will prove effectual in many cases, where a fire is just starting, when the delay in procuring water might be fatal.
How to Make Hand Fire Grenades.—Make your hand grenades. Fill regular quart wine bottles with a saturated solution of table salt, and keep them where they can be most effective in case of need. They will be nearly as useful as the expensive hand grenades you can buy. If a fire breaks out, throw them with enough force to break them into the center of the flames. The salt will create a coating on anything the water touches, making it almost fireproof, and it can be very effective in many situations where a fire is just getting started, especially when the delay in getting water could be dangerous.
How the Kind of White Metal is Made That is Used in the Manufacture of Cheap Table Ware.—How same can be hardened and still retain its color? The following are formulas for white metal. Melt together: (a) Tin 82, lead 18, antimony 5, zinc 1, copper 4 parts. (b) Brass 32, lead 2, tin 2, zinc 1 part. For a hard metal, not so white, melt together bismuth 6 parts, zinc 3 parts, lead 13 parts. Or use type metal—lead 3 to 7 parts, antimony 1 part.
How to Make the Type of White Metal Used in Cheap Tableware.—How can it be hardened while still keeping its color? Here are the formulas for white metal. Melt together: (a) 82 parts tin, 18 parts lead, 5 parts antimony, 1 part zinc, and 4 parts copper. (b) 32 parts brass, 2 parts lead, 2 parts tin, and 1 part zinc. For a harder metal that isn’t as white, melt together 6 parts bismuth, 3 parts zinc, and 13 parts lead. Alternatively, use type metal—3 to 7 parts lead and 1 part antimony.
What Metal Expands Most, for the Same Change in Temperature?—For one degree Centigrade the following are coefficients of linear expansion: aluminum, 0.0000222; silver, 0.0000191 to 0.0000212; nickel. 0.0000128; copper, 0.0000167 to 0.0000178; zinc, 0.0000220 to 0.0000292; brass, 0.0000178 to 0.0000193; platinum, 0.0000088.
What Metal Expands the Most for a Given Temperature Change?—For a one-degree Celsius increase, the coefficients of linear expansion are as follows: aluminum, 0.0000222; silver, 0.0000191 to 0.0000212; nickel, 0.0000128; copper, 0.0000167 to 0.0000178; zinc, 0.0000220 to 0.0000292; brass, 0.0000178 to 0.0000193; platinum, 0.0000088.
Heavy Timbers.—There are sixteen species of trees in America, whose perfectly dry wood will sink in water. The heaviest of these is the black iron wood (confalia feriea) of Southern Florida, which is more than 30 per cent. heavier than water. Of the others, the best known are lignum vitæ (gualacum sanctum) and mangrove (chizphora mangle). Another is a small oak (quercus gsisea) found in the mountains of Texas, Southern New Mexico and Arizona, and westward to the Colorado desert, at an elevation of 5,000 to 10,000 feet. All the species in which the wood is heavier than water belong to semi-tropical Florida or the arid interior Pacific region.
Heavy Timbers.—There are sixteen types of trees in America whose completely dry wood sinks in water. The heaviest of these is the black ironwood (Confalia ferrea) from Southern Florida, which is more than 30 percent heavier than water. Among the others, some of the best-known species are lignum vitae (Guaiacum sanctum) and mangrove (Rhizophora mangle). Another is a small oak (Quercus grisea) found in the mountains of Texas, Southern New Mexico, and Arizona, extending westward to the Colorado desert, at elevations of 5,000 to 10,000 feet. All the species with wood that is heavier than water are found in semi-tropical Florida or the dry interior Pacific region.
Highest Point Reached by Man was by balloon 27,000 feet. Travelers have rarely exceeded 20,000 feet, at which point the air from its rarity is very debilitating.
Highest Point Reached by Man was by balloon 27,000 feet. Travelers have rarely gone beyond 20,000 feet, where the thin air is very exhausting.
Has a Rate of Speed Equal to Ninety Miles an Hour, ever Been Attained by Railroad Locomotive?—It is extremely doubtful if any locomotive ever made so high a speed. A mile in 48 seconds is the shortest time we have heard of. A rate of 70 to 75 miles per hour has been made on a spurt, on good straight track. The Grant Locomotive Works could make such an engine. Sixty miles an hour for a train is considered a very high rate of speed, and is seldom attained in practice for more than a short run.
Has a speed of 90 miles an hour ever been reached by a train?—It’s highly unlikely that any locomotive has ever achieved such a high speed. The fastest time we’ve heard of is a mile in 48 seconds. Speeds of 70 to 75 miles per hour have been achieved in short bursts on good, straight tracks. The Grant Locomotive Works could build such an engine. A train going 60 miles an hour is seen as a very high speed, and it’s rarely reached in practice for more than a short distance.
The Fastest Boat in the World.—Messrs. Thornycroft & Co., of Chiswick, in making preliminary trials of a torpedo boat built by them for the Spanish navy, have obtained a speed which is worthy of special record. The boat is twin-screw, and the principal dimensions are: Length 147 ft. 6 in., beam 14 ft. 6 in., by 4 ft. 9 in. draught. On a trial at Lower Hope, on April 27, the remarkable mean speed of 26.11 knots was attained, being equal to a speed of 30.06 miles an hour, which is the highest speed yet attained by any vessel afloat.
The Fastest Boat in the World.—Messrs. Thornycroft & Co., based in Chiswick, during preliminary tests of a torpedo boat they built for the Spanish navy, achieved a speed that deserves special mention. The boat has twin screws, and its main dimensions are: Length 147 ft. 6 in., beam 14 ft. 6 in., and a draught of 4 ft. 9 in. In a trial at Lower Hope on April 27, it achieved an impressive average speed of 26.11 knots, which is equivalent to 30.06 miles per hour, making it the fastest speed ever recorded by any vessel in the water.
Staining and Polishing Mahogany.—Your best plan will be to scrape off all the old polish, and well glass paper; then oil with linseed oil both old and new parts. To stain the new pieces, get half an ounce of bichromate of potash, and pour a pint of boiling water over it; when cold bottle it. This, used with care, will stain the new or light parts as dark as you please, if done as follows:—wipe off the oil clean, and apply the solution with a piece of rag, held firmly in the hand, and just moistened with the stain. Great care is required to prevent the stain running over [pg 140] the old part, for any place touched with it will show the mark through the polish when finished. You can vary the color by giving two or more coats if required. Then repolish your job altogether in the usual way. Should you wish to brighten up the old mahogany, use polish dyed with Bismarck brown as follows:—Get three pennyworth of Bismarck brown, and put it into a bottle with enough naphtha or methylated spirits to dissolve it. Pour a few drops of this into your polish, and you will find that it gives a nice rich red color to the work, but don't dye the polish too much, just tint it.
Staining and Polishing Mahogany.—Your best approach is to scrape off all the old polish and sand it down well. Then, oil both the old and new parts with linseed oil. To stain the new pieces, take half an ounce of bichromate of potash and pour a pint of boiling water over it; once it cools, bottle it up. This solution, when used carefully, will allow you to stain the new or lighter parts as dark as you want, if you follow these steps: wipe off the oil completely and apply the solution with a piece of cloth, held firmly in your hand, and just slightly moistened with the stain. Be very careful to avoid letting the stain run onto the old parts, as any area that touches it will show through the polish once it's finished. You can adjust the color by applying two or more coats if needed. Then, repolish the entire project in the usual way. If you want to freshen up the old mahogany, use polish dyed with Bismarck brown like this: Get three pennies' worth of Bismarck brown and put it in a bottle with enough naphtha or methylated spirits to dissolve it. Add a few drops of this dye to your polish, and you'll see it gives a nice rich red color to the work, but be careful not to dye the polish too much—just give it a light tint.
Value of Eggs for Food and Other Purposes.—Every element that is necessary to the support of man is contained within the limits of an egg shell, in the best proportions and in the most palatable form. Plain boiled, they are wholesome. It is easy to dress them in more than 500 different ways, each method not only economical, but salutary in the highest degree. No honest appetite ever yet rejected an egg in some guise. It is nutriment in the most portable form, and in the most concentrated shape. Whole nations of mankind rarely touch any other animal food. Kings eat them plain as readily as do the humble tradesmen. After the victory of Muhldorf, when the Kaiser Ludwig sat at a meal with his burggrafs and great captains, he determined on a piece of luxury—"one egg to every man, and two to the excellently valiant Schwepperman." Far more than fish—for it is watery diet—eggs are the scholar's fare. They contain phosphorus, which is brain food, and sulphur, which performs a variety of functions in the economy. And they are the best of nutriment for children, for, in a compact form, they contain everything that is necessary for the growth of the youthful frame. Eggs are, however, not only food—they are medicine also. The white is the most efficacious of remedies for burns, and the oil extractable from the yolk is regarded by the Russians as an almost miraculous salve for cuts, bruises and scratches. A raw egg, if swallowed in time, will effectually detach a fish bone fastened in the throat, and the white of two eggs will render the deadly corrosive sublimate as harmless as a dose of calomel. They strengthen the consumptive, invigorate the feeble, and render the most susceptible all but proof against jaundice in its more malignant phase. They can also be drunk in the shape of that "egg flip" which sustains the oratorical efforts of modern statesmen. The merits of eggs do not even end here. In France alone the wine clarifiers use more than 80,000,000 a year, and the Alsatians consume fully 38,000,000 in calico printing and for dressing the leather used in making the finest of French kid gloves. Finally, not to mention various other employments for eggs in the arts, they may, of course, almost without trouble on the farmer's part, be converted in fowls, which, in any shape, are profitable to the seller and welcome to the buyer. Even egg shells are valuable, for aliopath and homeopath alike agree in regarding them as the purest of carbonate of lime.
Value of Eggs for Food and Other Uses.—Every essential element for human sustenance is found within an eggshell, in the best proportions and in the most enjoyable form. When simply boiled, they are nutritious. They can be prepared in over 500 different ways, each method not only economical but also extremely beneficial. No genuine appetite has ever turned down an egg in one form or another. Eggs are nutrition in the most convenient and concentrated form. Whole nations often rely on them as their primary animal food. Kings enjoy them just as readily as everyday tradespeople. After the victory at Muhldorf, when Kaiser Ludwig shared a meal with his burggrafs and great captains, he indulged in a luxury—"one egg for every man, and two for the exceptionally brave Schwepperman." Eggs are far more appealing than fish, which is a watery diet; they are a scholar's food. They contain phosphorus, known as brain food, and sulfur, which serves various roles in the body. They are also ideal nutrition for children, as they provide everything necessary for healthy growth in a compact form. However, eggs are not just food—they also serve medicinal purposes. The egg white is an effective remedy for burns, and the oil extracted from the yolk is considered by Russians to be an almost miraculous treatment for cuts, bruises, and scratches. A raw egg, if swallowed promptly, can effectively dislodge a fishbone stuck in the throat, and the whites of two eggs can neutralize the harmful effects of corrosive sublimate, making it as harmless as a dose of calomel. They strengthen those with consumption, energize the weak, and make those most vulnerable nearly immune to serious jaundice. They can also be consumed as "egg flip," which supports the rhetorical efforts of modern politicians. The benefits of eggs don't stop there. In France alone, wine clarifiers use more than 80,000,000 eggs a year, and Alsatians consume about 38,000,000 for calico printing and leather dressing for the finest French kid gloves. Lastly, aside from various other uses in the arts, eggs can easily be converted into poultry by farmers, which are profitable for sellers and desirable for buyers. Even eggshells are valuable, as both allopaths and homeopaths agree that they are the purest form of calcium carbonate.
History of Big Ships.—In the history of mankind several vessels of extraordinary magnitude have been constructed, all distinctively styled great, and all unfortunately disastrous, with the honorable exception of Noah's Ark. Setting aside this antediluvian craft, concerning the authenticity of whose dimensions authorities differ, and which, if Biblical measures are correct, was inferior in size to the vessel of most importance to modern shipowners, the great galley, constructed by the great engineer Archimedes for the great King Hiero II., of Syracuse, is the first illustration. This ship without a name (for history does not record one) transcended all wonders of ancient maritime construction. It abounded statues and painting, marble and mosaic work. It contained a gymnasium, baths, a garden, and arbored walks. Its artillery discharged stones of 3 cwt., and arrows 18 ft. in length. An Athenian advertising poet, who wrote a six-line puff of its glories, received the royal reward of six thousand bushels of corn. Literary merit was at a higher premium in the year 240 B.C., than it is to-day. The great ship of antiquity was found to be too large for the accommodation of the Syracusan port, and famine reigning in Egypt, Hiero, the charitably disposed, embarked a cargo of ten thousand huge jars of salted fish, two million pounds of salted meat, twenty thousand bundles of different clothes, filled the hold with corn, and consigned her to the seven mouths of the Nile, and since she weighed anchor nothing more has been heard of her fate. The next great ship worthy of mention is the mythical Saracen encountered in the Mediterranean Sea by the crusading fleet of Richard Coeur de Lion, Duke of Guienne and King of England, which, after much slaughter and damage incident to its infidel habit of vomiting Greek fire upon its adversaries, was captured and sunk. Next in rotation appears the Great Harry, built by Henry VIII., of England, and which careened in harbor during the reign of his successor, under similar circumstances to those attending the Royal George in 1782—a dispensation that mysteriously appears to overhang a majority of the ocean-braving constructions which, in defiance of every religious sailor's superstition that the lumber he treads is naturally female, are christened by a masculine or neutral title. In the year 1769, Mark Isambard Brunel, the Edison of his age, as his son was the Ericsson of that following, permitted himself to be born at Hacqueville; near Rouen, France, went to school, to sea, and into politics; compromised himself in the latter profession, and went to America in 1794, where he surveyed the canal now connecting Lake Champlain with the Hudson River at Albany, N.Y. There he turned architect, then returned to Europe, settled, married, and was knighted in England. He occupied eighteen years of his life in building an unproductive tunnel beneath the river Thames at London; invented a method of shuffling cards without using the hands, and several of her devices for dispensing with labor, which, upon completion, were abandoned from economical motives. On his decease, his son and heir, I.K. Brunel, whose practical experience in the Thames Tunnel job, where his biographers assert he had occasion more than once to save his life by swimming, qualified him to tread in his father's shoes, took up his trade. Brunel, Jr., having demonstrated by costly experiments, to the successful proof, but thorough exasperation, of his moneyed backers, that his father's theory for employing carbonic acid gas as a motive power was practicable enough, but too expensive for anything but the dissipation of a millionaire's income, settled down to the profession of engineering science, in which he did as well as his advantages of education enabled him. Like all men in advance of their time, when he considered himself the victim of arbitrary capitalists ignoring the bent of his genius, he did his best work in accordance with their stipulations. He designed the Great Western, the first steamship (paddle-wheel) ever built to cross the Atlantic; and the Great Britain, the original ocean screw steamer. Flushed with these successes, Brunei procured pecuniary support from speculative fools, who, dazzled by the glittering statistical array that can be adduced in support of any chimerical venture, the inventor's repute, and their unbaked experience, imagined that the alluring Orient was ready to yield, like over-ripe fruit, to their shadowy grasp; and tainted as he evidently was with hereditary mania, Brunel resolved to seize the illusionary immortality that he fondly imagined to be within his reach. [pg 141] There was not much the matter with the brain of Brunel, Jr., but that little was enough; a competent railroad surveyor, a good bridge builder, he needed to be held within bounds when handling other people's funds; for the man's ambition would have lead him to undertake to bridge the Atlantic. He met with the speculators required in this very instance of the constructors of the Great Eastern. This monstrous ship has been described so often, that it would be a cruelty to our readers to inflict the story upon them again.
History of Big Ships.—Throughout human history, several incredibly large vessels have been built, all considered great in their own right, and all, unfortunately, disastrous, except for Noah's Ark. Setting aside this ancient craft, whose dimensions are disputed by experts and which, if the Biblical measurements are accurate, was smaller than the most important ship for modern shipowners—the great galley designed by the brilliant engineer Archimedes for King Hiero II of Syracuse—is the first example. This unnamed ship (as history does not provide one) surpassed all wonders of ancient maritime engineering. It was filled with statues, paintings, marble, and mosaics. It featured a gymnasium, baths, a garden, and shady walks. Its artillery could launch stones weighing 3 cwt and arrows 18 feet long. An Athenian poet, who wrote a six-line praise of its splendors, was rewarded by the king with six thousand bushels of corn. Literary talent was valued more highly in 240 B.C. than it is today. The great ship of antiquity proved too big for the port at Syracuse, and with famine in Egypt, the kindly Hiero loaded it with ten thousand large jars of salted fish, two million pounds of salted meat, twenty thousand bundles of various clothes, filled the hold with corn, and sent her off to the seven mouths of the Nile. Since she set sail, nothing more has been heard about her fate. The next notable ship is the mythical Saracen, encountered by the crusading fleet of Richard the Lionheart, Duke of Guienne and King of England, which, after inflicting considerable damage through its infidel habit of spewing Greek fire on its enemies, was eventually captured and sunk. Next in line is the Great Harry, built by Henry VIII of England, which capsized in harbor during the reign of his successor, under circumstances similar to those that doomed the Royal George in 1782—a fate that seems to afflict many ocean-going vessels that, defying every sailor's superstition that wooden ships are inherently female, are given masculine or neutral names. In 1769, Mark Isambard Brunel, the Edison of his time, as his son would be the Ericsson of the next generation, was born in Hacqueville, near Rouen, France. He went to school, to sea, and into politics; got into trouble in the latter field, and moved to America in 1794, where he surveyed the canal now connecting Lake Champlain with the Hudson River at Albany, NY. There he became an architect, then returned to Europe, settled down, married, and was knighted in England. He spent eighteen years of his life constructing an unproductive tunnel beneath the Thames River in London; invented a method of shuffling cards without using hands, and several devices aimed at reducing labor, which were ultimately abandoned due to economic reasons. On his passing, his son and heir, I.K. Brunel, whose hands-on experience during the Thames Tunnel project—where his biographers claim he had to save his life by swimming more than once—qualified him to follow in his father's footsteps, took up the trade. Brunel Jr. demonstrated through costly experiments, much to the frustration of his financial backers, that his father's idea of using carbonic acid gas as power was feasible but too expensive for practical use. He then settled into the field of engineering, where he performed as well as his educational background allowed. Like many who are ahead of their time, when he felt himself a victim of unyielding capitalists who overlooked his genius, he produced his best work according to their requirements. He designed the Great Western, the first steamship (paddle-wheel) ever built to cross the Atlantic, and the Great Britain, the first ocean screw steamer. Buoyed by these successes, Brunel sought financial backing from speculative investors, who, dazzled by the impressive statistics that can be crafted in support of any outlandish venture, the inventor’s reputation, and their inexperience, believed that the enticing East was ripe for the taking. Clearly afflicted by a hereditary obsession, Brunel aimed to grasp the illusionary immortality he believed lay within his reach. [pg 141] Brunel Jr. was not lacking in intelligence, but what flaws he had were enough; a skilled railroad surveyor and a good bridge builder, he needed restraint when dealing with others' money; for his ambition might have led him to attempt bridging the Atlantic. He met the investors he needed for the construction of the Great Eastern. This enormous ship has been described so many times that it would be unfair to our readers to recount the tale again.
Natural Gas the Fuel of the Future.—The house of the near future will have no fireplace, steam pipes, chimneys, or flues. Wood, coal oil, and other forms of fuel are about to disappear altogether in places having factories. Gas has become so cheap that already it is supplanting fuels. A single jet fairly heats a small room in cold weather. It is a well known fact that gas throws off no smoke, soot, or dirt. In a brazier filled with chunks of colored glass, and several jets placed beneath, the glass soon became heated sufficiently to thoroughly warm a room 10x30 feet in size. This design does away with the necessity for chimneys, since there is no smoke; the ventilation may be had at the window. The heat may be raised or lowered by simply regulating the flow of gas. The colored glass gives all the appearance of fire; there are black pieces to represent coal, red chunks for flames, yellowish white glass for white heat, blue glass for blue flames, and hues for all the remaining colors of spectrum. Invention already is displacing the present fuels for furnaces and cooking ranges and glass, doing away with delay and such disagreeable objects as ashes, kindling wood, etc. It has only been within the past few years that natural gas has been utilized to any extent, in either Pennsylvania, New York or Ohio. Yet its existence has been known since the early part of the century. As far back as 1821, gas was struck in Fredonia, Chautauqua county, N.Y., and was used to illuminate the village inn when Lafayette passed through the place some three years later. Not a single oil well of the many that have been sunk in Pennsylvania has been entirely devoid of gas, but even this frequent contact with what now seems destined to be the fuel of the future bore no fruit of any importance until within the past few years. It had been used in comparatively small quantities previous to the fall of 1884, but it was not until that time that the fuel gave any indication of the important role it was afterward to fill. At first ignored, then experimented with, natural gas has been finally so widely adopted that to-day, in the single city of Pittsburgh, it displaces daily 10,000 tons of coal, and has resulted in building cities in Ohio and the removal thereto of the glass making industries of the United States. The change from the solid to the gaseous fuel has been made so rapidly, and has effected such marked results in both the processes of manufacture and the product, that it is no exaggeration to say that the eyes of the entire industrial world are turned with envious admiration upon the cities and neighborhoods blessed with so unique and valuable a fuel. The regions in which natural gas is found are for the most part coincident with the formations producing petroleum. This, however, is not always the case; and it is worthy of notice that some districts which were but indifferent oil-producers are now famous in gas records. The gas driller, therefore, usually confines himself to the regions known to have produced oil, but the selection of the particular location for a well within these limits appears to be eminently fanciful. The more scientific generally select a spot either on the anticlinal or synclinal axis of the formation, giving preference to the former position. Almost all rock formations have some inclination to the horizon, and the constant change of this inclination produces a series of waves, the crests of which are known as anticlines, and the troughs as synclines. Many drillers suppose that the gas seeks the anticlines and the oil the synclines, but others, equally long-headed, discard entirely all theory of this kind, and drill wherever it may be most convenient or where other operators have already demonstrated the existence of gas. It will surprise many of our readers to know that the divining rod, that superstitious relic of the middle ages, is still frequently called upon to relieve the operator of the trouble of a rational decision. The site having been selected, the ordinary oil-drilling outfit is employed to sink a hole of about six inches in diameter until the gas is reached. In the neighborhood of Pittsburgh, this is usually found at a depth of 1,300 to 1,500 feet, in what is known as the Third Oil Sand, a sandstone of the Devonian period. Where the gas comes from originally is an open question. When the driller strikes gas, he is not left in any doubt of the event, for if the well be one of any strength, the gas manifests itself by sending the drill and its attachments into the air, often to a height of a hundred feet or more. The most prolific wells are appropriately called "roarers." During the progress of the drilling, the well is lined with iron piping. Occasionally this is also blown out, but as a rule the gas satisfies itself with ejecting the drill. When the first rush of gas has thrown everything movable out of its way, the workmen can approach, and chain the giant to his work. The plant at the well is much simpler than one would suppose. An elbow joint connects the projecting end of the well piping with a pipe leading to a strong sheet-iron tank. This collects the salt water brought up with the gas. Ordinarily, about half a barrel accumulates in twenty four hours. A safety valve, a pressure indicator, and a blow-off complete the outfit. When the pressure exceeds a prescribed limit, the valve opens, and the gas escapes into the blow-off. This is usually 30 feet high or more, and the gas issuing from the top is either ignited or permitted to escape into the atmosphere. The pipe line leading from the tank to the city is of course placed underground. Beyond a little wooden house, the blow-off, and a derrick, the gas farms differ little in appearance from those producing less valuable crops. The pressure of the gas at the wells varies considerably. It is generally between 100 and 325 pounds. As much as 750 pounds per square inch has been measured, and in many cases the actual pressure is even greater than this, but, as a rule, it is not permitted to much exceed 20 atmospheres in any receiver or pipe. The best investment for parties of small means that we know of is in town lots in North Baltimore, Ohio. It is on the main line of the B. & O. Railroad and the center of the oil and natural gas discoveries in Ohio. Property is bound to double in value. For further information, address, W.A. Rhodes, North Baltimore, Ohio.
Natural Gas: The Fuel of the Future.—The houses of the near future will have no fireplaces, steam pipes, chimneys, or flues. Wood, coal, oil, and other types of fuel are about to disappear completely in areas with factories. Gas has become so cheap that it is already replacing traditional fuels. A single gas jet can heat a small room in cold weather. It's a well-known fact that gas produces no smoke, soot, or dirt. In a brazier filled with chunks of colored glass and several jets placed underneath, the glass soon heats up enough to thoroughly warm a room that is 10x30 feet in size. This design eliminates the need for chimneys since there’s no smoke; ventilation can be done through the window. The heat can be adjusted simply by controlling the gas flow. The colored glass creates the appearance of fire; there are black pieces to mimic coal, red chunks for flames, yellowish-white glass for white heat, blue glass for blue flames, and colors for the rest of the spectrum. Innovations are already replacing current fuels for furnaces and cooking ranges, removing delays and unpleasant items like ashes and kindling. Until recently, natural gas was not utilized extensively in Pennsylvania, New York, or Ohio, even though its existence has been known since the early 1900s. As far back as 1821, gas was discovered in Fredonia, Chautauqua County, N.Y., and was used to light the village inn when Lafayette passed through about three years later. Not a single oil well among the many drilled in Pennsylvania has been completely free of gas, yet this frequent contact with what now seems destined to be the fuel of the future didn’t produce any significant results until the last few years. It had been used in relatively small amounts before the fall of 1884, but it wasn't until then that the fuel showed potential for its future importance. Initially overlooked, natural gas has been widely adopted so much that today, in Pittsburgh alone, it replaces 10,000 tons of coal daily, contributing to the growth of cities in Ohio and the relocation of the glass-making industries in the U.S. The switch from solid to gaseous fuel has happened so rapidly and with such significant impacts on manufacturing processes and products that it's not an exaggeration to say that the entire industrial world watches with envy cities and regions that are fortunate enough to have this unique and valuable fuel. The areas where natural gas is found mostly coincide with the regions that produce petroleum. However, this isn't always the case; it’s worth noting that some areas that were not great oil producers are now well-known for their gas reserves. Thus, gas drillers usually focus on areas known for oil production, but the choice of specific well locations within these areas often seems quite arbitrary. More scientific drillers tend to select locations along the anticlines or synclines of rock formations, preferring the former. Almost all rock formations have a tilt toward the horizon, and the constant changes in this tilt create a series of waves, with the peaks known as anticlines and the valleys known as synclines. Many drillers believe that gas migrates towards anticlines and oil towards synclines, but others, equally experienced, reject this theory altogether and drill wherever it’s most convenient or where others have demonstrated gas presence. Many readers may be surprised to learn that the divining rod, a superstitious relic from the Middle Ages, is still often used to relieve the operator of the burden of making rational decisions. Once the site is chosen, a standard oil-drilling rig is used to drill a hole about six inches in diameter until reaching the gas. Near Pittsburgh, this is usually found at depths of 1,300 to 1,500 feet, in what is known as the Third Oil Sand, a sandstone from the Devonian period. The origin of the gas remains an open question. When the driller strikes gas, there is no doubt about it, as a strong flow of gas can send the drill and its equipment flying into the air, often reaching heights of a hundred feet or more. The most productive wells are aptly called "roarers." During drilling, the well is lined with iron piping. Occasionally, this piping is blown out as well, but generally, the gas is satisfied with ejecting the drill. Once the initial rush of gas has cleared everything out of its way, the workers can approach and secure the well. The setup at the well is much simpler than one might think. An elbow joint connects the end of the well piping to a pipe leading to a strong sheet-iron tank, which collects the salt water that comes up with the gas. Typically, about half a barrel accumulates every twenty-four hours. The system is equipped with a safety valve, a pressure gauge, and a blow-off valve. When the pressure exceeds a certain limit, the safety valve opens, releasing gas into the blow-off system, which is usually 30 feet high or more. The gas released from the top is either ignited or allowed to escape into the atmosphere. The pipeline from the tank to the city is, of course, buried underground. Aside from a small wooden house, the blow-off valve, and a derrick, gas farms appear little different from those producing less valuable crops. The gas pressure at the wells varies significantly, generally ranging from 100 to 325 pounds. Measurements have noted up to 750 pounds per square inch, and in many cases, the actual pressure is even higher, but as a rule, it’s kept below 20 atmospheres in any receiver or pipe. The best investment we know of for those with limited means is in town lots in North Baltimore, Ohio. It’s located on the main line of the B. & O. Railroad and is at the center of oil and natural gas discoveries in Ohio. Property values are bound to double. For further information, contact W.A. Rhodes, North Baltimore, Ohio.
Hints on House Building.—Gas pipes should be run with a continuous fall towards the meter, and no low places. The gas meter should be set in a cool place, to keep it from registering against you; but if a "water meter," it should be protected from freezing. Cupboards, wardrobes, bookcases, etc., generally afford receptacles for dust on their tops. This may be avoided by carrying them clear up to the ceiling. When this is not done, their tops should be sheeted over flush with the highest line of their cornices, so that there may be no sunken lodging-place for dust. Furring spaces between the furring and the outer walls should be stopped off at each floor line with brick and mortar "fire stops;" and the same with hollow interior partition walls. Soil pipes should never have T branches; always curves, or Y branches. Water pipes should be run in a continuous grade, and have a stop and waste cock at the lowest point, so as to be entirely emptied when desired. [pg 142] Furnaces should have as few joints as possible, and the iron fire-pot is better lined with fire-brick. There should be no damper in the smoke pipe; but the ash-door should shut air-tight when desired. There should be provision for the evaporation of water in the hot-air pipe. "Air boxes" should never be of wood. All air boxes should be accessible from one end to the other, to clean them of dust, cobwebs, insects, etc. Horizontal hot-air flues should not be over 15 feet long. Parapets should be provided with impervious coping-stones to keep water from descending through the walls. Sewer pipes should not be so large as to be difficult to flush. The oval sections (point down) are the best. Soil-pipes should have a connection with the upper air, of the full diameter of the pipe to be ventilated. Stationary wash-tubs of wood are apt to get soaked up with organic matter and filth. Stationary washstands in bedrooms should have small traps; underneath each should be a leaden tray to protect ceilings in case of leakage, breakage or accidental overflow. This tray should have an overflow, and this overflow should be trapped, if connected with the foul-pipe system (which it should not be if possible to arrange it otherwise). Flues should have a smooth parging or lining, or they will be apt to draw with difficulty. Gas pipes of insufficient diameter cause the flames to burn with unsteady, dim light. Made ground is seldom fit for immediate building; and never for other than isolated structures. Ashes, street-sweepings, garbage, rotten vegetation, and house refuse are unfit filling for low ground on which it is intended to build. Cobble pavements are admirably adapted to soaking-up and afterwards emitting unwholesome matters. Asphalt has none of this fault. Wood is pernicious in this respect. "Gullies" in cellar floors should be properly trapped; and this does not mean that they shall have bell-traps nor siphon-traps with shallow water-seal. Cellar windows should be movable to let in air, and should have painted wire-screens to keep out cats, rats, etc. New walls are always damp. Window sills should project well out beyond the walls, and should be grooved underneath so as to throw the water clear of the walls. Cracks in floors, between the boards, help the accumulation of dirt and dust, and may harbor vermin. Narrow boards of course have narrower interstitial cracks than wide boards do. "Secret nailing" is best where it can be afforded. Hot-air flues should never be carried close to unprotected woodwork. Electric bells, when properly put up and cared for, are a great convenience in a house; but when they don't work, they are about as aggravating as the law allows. Cheap pushbuttons cause a great deal of annoyance. Silver-plated faucets and trimmings blacken with illuminating and sewer gases. Nickel-plating is perhaps a less pleasing white, but is cheaper and does not discolor readily. Windows are in most respects a great blessing; but there may be too much of a good thing. It is unreasonable to expect that one grate or stove or furnace can heat a whole county. Don't attempt it. If you have too many windows on the "cold side" of a house, give them double sashes (not double panes), and "weather-strip" them. Unpainted trimmings should be of hardwood. Yellow pine finishes up well. Butternut is brighter than walnut. Cherry makes a room cheerful. Walnut is dull and dismal.
Hints on House Building.—Gas pipes should be installed with a continuous slope toward the meter, avoiding any dips. The gas meter should be placed in a cool area to prevent incorrect readings; if it's a "water meter," it needs protection from freezing. Cabinets, wardrobes, bookcases, etc., often collect dust on top. This can be avoided by extending them all the way to the ceiling. If not, their tops should be covered level with the highest part of their cornices to eliminate pockets where dust can gather. Furring spaces between the furring and outer walls should be blocked at each floor line with brick and mortar "fire stops;" the same goes for hollow interior partition walls. Soil pipes should never have T branches; they should always use curves or Y branches. Water pipes should maintain a continuous grade and have a stop and waste valve at the lowest point for complete drainage when needed. [pg 142] Furnaces should have as few joints as possible, and a cast iron fire-pot is better lined with fire-brick. There shouldn't be a damper in the smoke pipe, but the ash door should seal tightly when needed. There should be arrangements for water to evaporate in the hot-air pipe. "Air boxes" should not be made of wood. All air boxes should be accessible from both ends for cleaning out dust, cobwebs, insects, etc. Horizontal hot-air ducts should not exceed 15 feet in length. Parapets should have waterproof coping-stones to prevent water from seeping through the walls. Sewer pipes shouldn't be so large that flushing becomes difficult. The best shape is oval (pointing down). Soil pipes should connect to fresh air with a diameter equal to the pipe being ventilated. Fixed wooden wash-tubs tend to absorb organic materials and dirt. Fixed washstands in bedrooms should have small traps; beneath each, there should be a lead tray to protect ceilings from leaks, breaks, or overflows. This tray should include an overflow, which must be trapped, if connected to the sewer system (which it should not be if alternatives are possible). Flues should have a smooth lining; otherwise, they will be hard to draw air. Gas pipes that are too small cause flames to burn unevenly with a dim light. Made ground is rarely suitable for immediate construction, and definitely not for anything other than isolated buildings. Ashes, street dirt, garbage, decaying plant matter, and household waste are poor fill for low areas intended for building. Cobble pavements are excellent for absorbing and later releasing unhealthy substances. Asphalt doesn’t have this problem. Wood is harmful in this regard. "Gullies" in cellar floors should be properly trapped; this does not mean they should have bell traps or siphon traps with a shallow water seal. Cellar windows should be operable for air circulation and have painted wire screens to keep out cats, rats, etc. New walls are always damp. Window sills should extend well beyond the walls and be grooved underneath to direct water clear of the walls. Cracks between floorboards collect dirt and dust, and may harbor pests. Narrow boards naturally have smaller gaps than wide boards. "Secret nailing" is preferable when feasible. Hot-air ducts should never be placed close to unprotected woodwork. Properly installed and maintained electric bells are very convenient in a house; but when they fail, they can be really irritating. Cheap pushbuttons lead to much annoyance. Silver-plated faucets and fixtures tarnish from illuminating and sewer gases. Nickel plating may not appear as bright a white, but it's cheaper and doesn’t discolor easily. Windows are generally a significant advantage, but there can be too many. It’s unreasonable to expect one grate, stove, or furnace to heat an entire county. Don’t try it. If there are too many windows on the "cold side" of the house, install double sashes (not double panes) and weather-strip them. Unvarnished trim should be hardwood. Yellow pine finishes nicely. Butternut is brighter than walnut. Cherry creates a cheerful atmosphere in a room. Walnut feels dull and gloomy.
The Forests of the World.—The rapid exhaustion of the forests of the world, and more particularly of the once great reserves of timber in the United States and Canada, renders it inevitable that, in a very few years indeed, iron must supersede wood for a variety of uses. The drain upon the world's resources in timber is prodigious. Every year 92,000,000 railway sleepers are used in America alone, while to supply firewood for the whole of the States, fourteen times the quantity of wood consumed by the railways is annually required. At the computation of the most recent statistics there were 441,000,000 of acres of woodland in the United States; but since over 50,000,000 of acres are cut down yearly, this great area of timber will be non-existent in less than twenty years, unless replanting upon a very extensive scale be at once undertaken. Already efforts are being made in this direction, and not long since some 4,000,000 of saplings were planted in a single day in Kansas and the neighboring States. But since the daily consumption is even greater than this, it is obvious that the work of replanting must be undertaken systematically if it is to keep pace, even approximately, with the destruction. In France and Germany, where the forests are national property, forestry has been elevated to the status of an exact science; but the timber lands of those countries are small indeed compared with those in the United States.
The Forests of the World.—The rapid depletion of the world's forests, especially the once vast timber reserves in the United States and Canada, makes it clear that in just a few years, iron will need to replace wood for many uses. The demand for timber resources globally is enormous. In America alone, 92 million railway ties are used every year, and to provide firewood for the entire country, we need fourteen times the amount of wood consumed by the railways each year. According to the latest statistics, there are 441 million acres of forestland in the United States, but since more than 50 million acres are cut down each year, this vast timber area could vanish in less than twenty years unless extensive replanting starts immediately. Efforts in this direction are already underway; not too long ago, about 4 million saplings were planted in a single day across Kansas and neighboring states. However, since daily consumption exceeds this amount, it's clear that replanting must happen systematically to even come close to keeping up with the destruction. In France and Germany, where forests are owned by the state, forestry has become a precise science; however, the timberlands in those countries are quite small compared to those in the United States.
A Church Built from a Single Tree.—A redwood tree furnished all the timber for the Baptist church in Santa Rosa, one of the largest church edifices in the country. The interior of the building is finished in wood, there being no plastered walls. Sixty thousand shingles were made from the tree after enough was taken for the church. Another redwood tree, cut near Murphy's Mill, about ten years ago, furnished shingles that required the constant labor of two industrious men for two years before the tree was used up.
A Church Built from a Single Tree.—A redwood tree provided all the wood for the Baptist church in Santa Rosa, one of the largest church buildings in the country. The interior of the building is made entirely of wood, with no plastered walls. Sixty thousand shingles were created from the tree after enough was taken for the church. Another redwood tree, cut near Murphy's Mill about ten years ago, supplied shingles that needed the steady work of two hardworking men for two years before the tree was fully used.
Trees That Sink.—Of the more than four hundred species of trees found in the United States there are said to be sixteen species whose perfectly dry wood will sink in water. The heaviest of these is the black ironwood of southern Florida, which is more than thirty per cent. heavier than water. Of the others, the best known are the lignum vitæ and mangrove; another is a small oak found in the mountains of western Texas, southern New Mexico, and Arizona, and westward to Colorado, at an elevation of 5,000 to 10,000 feet.
Trees That Sink.—Out of the more than four hundred species of trees found in the United States, it's believed that there are sixteen species whose completely dry wood will sink in water. The heaviest among them is the black ironwood from southern Florida, which is over thirty percent heavier than water. The most well-known of the others are lignum vitæ and mangrove; another is a small oak found in the mountains of western Texas, southern New Mexico, and Arizona, extending westward to Colorado, at elevations of 5,000 to 10,000 feet.
Artificial Wood.—You can produce an artificial fire and waterproof wood in the following manner. More or less finely divided wood shavings, straw, tan, etc., singly or mixed, are moistened with a weak solution of zinc chloride of about 1.026 sp. gr., and allowed to dry. They are then treated with a basic solution of magnesium chloride of 1.725 to 1.793 sp. gr., and pressed into moulds. The materials remain ten to twelve hours under pressure, during which time they harden while becoming heated. After being dried for several days in a warm, airy place, they are placed for ten or twelve hours into a strong solution of zinc chloride of about 1.205 sp. gr., and finally dried again. The product is stated to be workable like hardwood, and to be capable of taking a fine polish after being tooled. It is fireproof and inpermeable to water, and weak acid or alkaline solutions, and not affected by the humidity of the atmosphere, being well suited to decorative purposes, as it will not warp and fly like wood, but retain its form.
Artificial Wood.—You can create an artificial fireproof and waterproof wood using the following method. Wood shavings, straw, tan, and similar materials, either separately or mixed, are dampened with a weak solution of zinc chloride with a specific gravity of about 1.026, then left to dry. Next, they are treated with a basic solution of magnesium chloride with a specific gravity of 1.725 to 1.793 and pressed into molds. The materials stay under pressure for ten to twelve hours, during which they harden and generate heat. After drying for several days in a warm, ventilated area, they are immersed for ten to twelve hours in a strong solution of zinc chloride with a specific gravity of about 1.205, and then dried again. This product is said to be workable like hardwood and capable of taking a fine polish after tooling. It is fireproof, impermeable to water, and resistant to weak acid or alkaline solutions, remaining unaffected by atmospheric humidity. It is well-suited for decorative purposes, as it won't warp or crack like wood, but will maintain its shape.
How to Stain Wood.—The following are recipes for staining wood, which are used in large establishments with great success: Light Walnut—Dissolve 3 oz. permanganate of potash in six pints of water, and paint the wood twice with the solution. After the solution has been left on the wood for from five to ten minutes, the wood is rinsed, dried, oiled, and finally polished. Light Mahogany—1 oz. finely cut alkanet root, 2 ozs. powdered aloe, and 2 ozs. powdered dragon's blood are digested with 26 ozs. of strong spirits of wine in a corked bottle, and left in a moderately warm place for four days. The solution is then filtered off, and the clear filtrate is ready for use. The wood which is to be stained is first passed through nitric acid, then dried, painted over with the alcoholic extract, dried, [pg 143] oiled and polished. Dark Walnut.—3 ozs. permanganate of potash are dissolved in six pints of water, and the wood is painted twice with this solution. After five minutes the wood is washed, and grained with acetate of iron (the ordinary iron liquor of the dyer) at 20° Tw. Dry, oil and polish as usual. Gray—1 oz. nitrate of silver is dissolved in 45 ozs. water, and the wood painted twice with the solution; afterwards the wood is submitted to the action of hydrochloric acid, and finally washed with ammonia. It is then dried in a dark place, oiled and polished. This is said to give remarkably good results on beech, pitch pine and poplar. Black—7 ozs. logwood are boiled with three pints of water, filtered, and the filtrate mixed with a solution containing 1 oz. of sulphate of copper (blue copperas). The mixture is left to clear, and the clear liquor decanted while still hot. The wood is placed in this liquor for twenty-four hours; it is then exposed to the air for twenty-four hours, and afterwards passed through a hot bath of nitrate of iron of 6° Tw. If the black, after this treatment, should not be sufficiently developed, the wood has to be passed again through the first logwood bath.
How to Stain Wood.—Here are some recipes for staining wood that are used successfully in large operations: Light Walnut—Dissolve 3 oz. of permanganate of potash in six pints of water and apply the solution to the wood twice. After letting it sit for five to ten minutes, rinse the wood, dry it, oil it, and then polish. Light Mahogany—Combine 1 oz. of finely chopped alkanet root, 2 oz. of powdered aloe, and 2 oz. of powdered dragon's blood with 26 oz. of strong spirits of wine in a corked bottle, and leave it in a moderately warm place for four days. Filter the solution, and the clear liquid is ready for use. The wood to be stained is first treated with nitric acid, then dried and painted with the alcoholic extract, dried again, oiled, and polished. Dark Walnut.—Dissolve 3 oz. of permanganate of potash in six pints of water, and paint the wood twice with this solution. After five minutes, wash the wood and apply a graining solution of acetate of iron (the common iron liquor used by dyers) at 20° Tw. Dry, oil, and polish as usual. Gray—Dissolve 1 oz. of nitrate of silver in 45 oz. of water and paint the wood twice with this solution; afterwards, treat the wood with hydrochloric acid, and finally wash it with ammonia. Dry the wood in a dark place, oil it, and polish. This method is reported to yield excellent results on beech, pitch pine, and poplar. Black—Boil 7 oz. of logwood with three pints of water, filter it, and mix the liquid with a solution containing 1 oz. of sulfate of copper (blue copperas). Allow the mixture to settle, then decant the clear liquid while it's still hot. Soak the wood in this liquid for twenty-four hours, then expose it to the air for another twenty-four hours, followed by a hot bath of nitrate of iron at 6° Tw. If the black color is not sufficiently developed after this process, the wood should be soaked again in the initial logwood solution.
The Highest Chimney in the World.—The highest chimney in the world is said to be that recently completed at the lead mines in Mechernich. It is 134 meters (439 ft. 6 in.) high, was commenced in 1884, and was carried up 23 meters before the frost set in; building was again resumed on the 14th of last April, and it was completed last September. The foundation, which is of dressed stone, is square, measuring 11 meters (33 ft.) on each side, and is 3.50 meters (11 ft. 6 in.) deep; the base is also square, and is carried up 10 meters (33 ft.) above the ground. The chimney-stack is of circular section, 7.50 meters (24 ft. 6 in.) diameter at the bottom, and tapering to 3.50 meters diameter (11 ft. 6 in.) at the top, and is 120.50 meters (395 ft.) high.
The Tallest Chimney in the World.—The tallest chimney in the world is reportedly the one recently finished at the lead mines in Mechernich. It stands 134 meters (439 ft. 6 in.) tall, construction began in 1884, and it reached 23 meters before winter set in; work resumed on April 14th of last year, and it was completed last September. The foundation, made of dressed stone, is square, measuring 11 meters (33 ft.) on each side, and is 3.50 meters (11 ft. 6 in.) deep; the base is also square and rises 10 meters (33 ft.) above the ground. The chimney itself has a circular section, with a diameter of 7.50 meters (24 ft. 6 in.) at the bottom, tapering to 3.50 meters (11 ft. 6 in.) at the top, and stands 120.50 meters (395 ft.) tall.
How to Measure Round Tanks.—Square the diameter of the tank, and multiply by.7854, which gives the area; then multiply area by depth of tank, and the cubic contents will be found. Allow 6-1/4 gallons for each cubic foot.
How to Measure Round Tanks.—Square the diameter of the tank, and multiply by 0.7854, which gives you the area. Then multiply the area by the depth of the tank, and you'll find the cubic contents. Allow 6.25 gallons for each cubic foot.
The Largest Buildings in the World.—Where is the largest building in the world situated? The answer to this question must depend upon what the term "building" is held to represent. The Great Wall of China, 1,280 miles in length, wide enough to allow six horsemen to ride abreast along it, and with an average height of 20 ft., may fairly be called a building; so, too, may be called the Great Pyramid of Egypt. The question, however, was not meant to include such works as these. Some have supposed that the Vatican at Rome, with its eight grand staircases, 200 smaller staircases, 20 courts, and 11,000 apartments, is the largest building in the world; but surely this is a collection of palaces rather than a single building. The same objection applies to the famous monastery of the Escurial in the province of Madrid, with its seven towers, fifteen gateways, and 12,000 windows and doors, and to many other vast piles. For the largest single building extant, we must look to St. Peter's at Rome, within which our great cathedral, St. Paul's, could easily stand. St. Peter's occupies a space of 240,000 sq. ft., its front is 400 ft. broad, rising to a height of 180 ft.; the length of the interior is 600 ft., its breadth 442 ft. It is capable of holding 54,000 people, while its piazza, in its widest limits, holds 624,000. It is only by degrees that one is able to realize its vast size. St. Peter's holds 54,000 persons; Milan Cathedral, 37,000; St. Paul's, Rome, 32,000; St. Paul's, London, 25,600; St. Petronio, Bologna, 24,400; Florence Cathedral, 24,300; Antwerp Cathedral, 24,000; St. Sophia, Constantinople, 23,000; Notre Dame, Paris, 21,000; Pisa Cathedral, 13,000; St. Stephen's, Vienna, 12,400; Auditorium, Chicago, 12,000; St. Mark's, Venice, 7,000.
The Largest Buildings in the World.—Where is the largest building in the world located? The answer to this question depends on what we mean by "building." The Great Wall of China, which stretches 1,280 miles, is wide enough for six horsemen to ride side by side and has an average height of 20 feet, could reasonably be considered a building; the same goes for the Great Pyramid of Egypt. However, that wasn't the intention behind the question. Some people think that the Vatican in Rome, with its eight grand staircases, 200 smaller staircases, 20 courtyards, and 11,000 rooms, is the largest building in the world; but clearly, this is more of a collection of palaces than a single building. The same criticism applies to the famous monastery of El Escorial in the province of Madrid, which has seven towers, fifteen gateways, and 12,000 windows and doors, along with many other massive structures. For the largest single building still standing, we must look to St. Peter's Basilica in Rome, inside of which our grand cathedral, St. Paul's, could easily fit. St. Peter's covers an area of 240,000 square feet, its façade is 400 feet wide, rising to a height of 180 feet; the length of the interior is 600 feet, and its width is 442 feet. It can hold 54,000 people, while its plaza can accommodate 624,000 at its widest points. It takes some time to fully grasp its immense size. St. Peter's holds 54,000 people; Milan Cathedral, 37,000; St. Paul's in Rome, 32,000; St. Paul's in London, 25,600; St. Petronio in Bologna, 24,400; Florence Cathedral, 24,300; Antwerp Cathedral, 24,000; Hagia Sophia in Constantinople, 23,000; Notre Dame in Paris, 21,000; Pisa Cathedral, 13,000; St. Stephen's in Vienna, 12,400; Auditorium in Chicago, 12,000; St. Mark's in Venice, 7,000.
The Biggest Bell in the World.—There is a bell in the Temple of Clars, at Kinto, Japan, which is larger than the great bell of Moscow, or any other. It is covered with Chinese and Sanskrit characters which Japanese scholars have not yet succeeded in translating. There is no record of its casting. Its height is 24 ft., and at the rim it has a thickness of 16 in. It has no clapper, but is struck on the outside by a kind of wooden battering-ram. We are unable to obtain any more exact particulars as to the dimensions of this bell in order to determine whether or no it really does excel the "Monarch" of Moscow, which weighs about 193 tons, is 19 ft. 3 in. in height, 60 ft. 9 in. in circumference, and 2 ft. thick. There is another huge bell at Moscow, and those at Amazapoora, in Burmah, and at Pekin are far bigger than any we have in this country. Our biggest bell is "Great Paul," which was cast at Loughborough in 1881, and which weighs 17-1/2 tons. Taking purity, volume, and correctness of note into account, it is probably the finest bell in Europe.
The Biggest Bell in the World.—There’s a bell in the Temple of Clars, at Kinto, Japan, that’s larger than the great bell of Moscow or any other. It’s covered with Chinese and Sanskrit characters that Japanese scholars haven’t been able to translate yet. There’s no record of when it was cast. It stands 24 ft. tall, and its rim is 16 in. thick. It doesn’t have a clapper but is struck from the outside with a kind of wooden battering ram. We can’t get any exact details about the dimensions of this bell to see if it really does surpass the "Monarch" of Moscow, which weighs about 193 tons, is 19 ft. 3 in. tall, 60 ft. 9 in. around, and 2 ft. thick. There’s another huge bell in Moscow, and those in Amazapoora, Burma, and Beijing are much larger than any in this country. Our largest bell is "Great Paul," which was cast in Loughborough in 1881 and weighs 17-1/2 tons. Considering purity, volume, and accuracy of tone, it’s probably the finest bell in Europe.
The Oldest Cities in the World.—They are the following:—Argos, Athens and Thebes, in Greece; Crotona and Rome, in Italy; Cadiz and Saguntum, in Spain; Constantinople, in Turkey, and Marseilles, in France, which was founded by a colony of Greeks 580 B.C. The age of these cities varies from twenty-four to twenty-seven centuries.
The Oldest Cities in the World.—They are the following:—Argos, Athens, and Thebes in Greece; Crotona and Rome in Italy; Cadiz and Saguntum in Spain; Constantinople in Turkey; and Marseille in France, which was established by a Greek colony in 580 B.C. The ages of these cities range from twenty-four to twenty-seven centuries.
How to Manufacture Oil of Apple, or Essence of Apple.—The essence of apple is composed of aldehyde 2 parts; chloroform, acetic ether and nitrous ether and oxalic acid each 1 part; glycerin 4 parts; amyl valerianic ether 10 parts.
How to Make Apple Oil or Apple Essence.—Apple essence is made from 2 parts of aldehyde; 1 part each of chloroform, acetic ether, nitrous ether, and oxalic acid; 4 parts of glycerin; 10 parts of amyl valerianic ether.
A Formula for the Manufacture of Artificial Cider.—Imitation cider consists of 25 gallons soft water, 25 pounds New Orleans sugar; 1 pint yeast; two pounds tartaric acid. Put all the ingredients into a clean cask, and stir them up well after standing twenty-four hours with the bung out. Then bung the cask up tight, add 3 gallons spirits, and let it stand forty-eight hours, after which time it will be ready for use. Champagne cider can be prepared by taking 10 gallons of cider, old and clear. Put this in a strong, iron-bound cask pitched inside (like beer casks); add 2-1/2 pints clarified white plain syrup; then dissolve in it 5 ounces tartaric acid; keep the bung ready in hand, then add 7-1/2 ounces of potassium bicarbonate; bung it as quickly and as well as possible.
A Formula for the Manufacture of Artificial Cider.—Imitation cider is made from 25 gallons of soft water, 25 pounds of New Orleans sugar, 1 pint of yeast, and 2 pounds of tartaric acid. Mix all the ingredients in a clean cask and let them sit for twenty-four hours with the bung removed, stirring well afterward. Then seal the cask tightly, add 3 gallons of spirits, and let it sit for forty-eight hours, after which it will be ready to use. Champagne cider can be made by taking 10 gallons of old, clear cider. Pour this into a strong, iron-bound cask that has been pitched inside (like beer casks); add 2.5 pints of clarified white syrup, then dissolve 5 ounces of tartaric acid in it. Have the bung ready, then add 7.5 ounces of potassium bicarbonate and seal it as quickly and securely as possible.
Recipe for Making Instantaneous Ink and Stain Extractor.—Take of chloride of lime 1 pound, thoroughly pulverized, and 4 quarts soft water. The foregoing must be thoroughly shaken when first put together. It is required to stand twenty-four hours to dissolve the chloride of lime; then strain through a cotton cloth, after which add a teaspoonful of acetic acid to every ounce of the chloride of lime water.
Recipe for Making Instant Ink and Stain Extractor.—Take 1 pound of powdered calcium hypochlorite and 4 quarts of soft water. Mix them well when you first combine them. Let it sit for twenty-four hours to dissolve the calcium hypochlorite; then strain it through a cotton cloth. After that, add one teaspoon of acetic acid for every ounce of the calcium hypochlorite solution.
Wood, which is a more unyielding material, acts with tremendous force when wetted, and advantage has been taken of this fact in splitting blocks of granite. This process is largely adopted in Dartmoor. After a mass of granite has been rent from the mountain by blasting, it is measured in every direction to see how best to divide it into smaller blocks. These are traced out by straight lines on the surface, and a series of holes are drilled at short intervals along this line. Wedges of dry wood are then tightly driven into the holes and wetted, and the combined action of the swelling wood splits the block in the direction required, and without any destructive violence. The same process is then carried out upon the other faces, and the roughly-shapen block finished with the hammer and chisel.
Wood, which is a tougher material, exerts incredible force when it gets wet, and this property is utilized in splitting blocks of granite. This method is commonly used in Dartmoor. After a chunk of granite has been blasted off the mountain, it's measured in every direction to determine the best way to break it into smaller blocks. Straight lines are drawn on the surface, and a series of holes are drilled at short intervals along these lines. Wedges made of dry wood are then tightly driven into the holes and soaked with water. The swelling wood creates enough pressure to split the block in the desired direction without causing any destructive force. This same process is repeated on the other sides, and the roughly shaped block is finished with a hammer and chisel.
The Weight and Value of a Cubic Foot of Solid Gold or Silver.—A cubic foot of gold weighs about 19,300 ounces, and gold is worth $20.67 per ounce. Silver is worth $1.29 per ounce, and a cubic foot weighs 10,500 ounces. Consequently the cubic foot of gold would be worth $398,931, and the silver $13,545.
The Weight and Value of a Cubic Foot of Solid Gold or Silver.—A cubic foot of gold weighs around 19,300 ounces, and gold is priced at $20.67 per ounce. Silver costs $1.29 per ounce, and a cubic foot weighs 10,500 ounces. Therefore, the cubic foot of gold would be valued at $398,931, and the silver at $13,545.
To Remove Spots on Brass.—Sulphuric acid will remove spots from brass that will not yield to oxalic acid. It may be applied with a brush, but great care must be taken that no drop of the acid shall come in contact with the clothes or skin, as it is ruinous to garments and cuticle. Bath brick or rottenstone may be used for polishing.
To Remove Spots on Brass.—Sulphuric acid can eliminate spots from brass that don't respond to oxalic acid. It can be applied with a brush, but you must be very careful to ensure no drops of the acid touch your clothes or skin, as it will damage both. You can use bath brick or rottenstone for polishing.
A Formula to Make a Good Shoe Dressing.—Gum shellac, 1/2 pound; alcohol, 3 quarts; dissolve, and add camphor, 1-1/2 ounces; lampblack, 2 ounces. The foregoing will be found to give an excellent gloss, and is especially adapted to any leather, the surface of which is roughened by wear.
A formula to make a good shoe polish: Gum shellac, 1/2 pound; alcohol, 3 quarts; dissolve, then add camphor, 1-1/2 ounces; lampblack, 2 ounces. This mixture will provide an excellent shine and is especially suited for any leather with a worn, rough surface.
Receipts for Dyeing Cotton Fabric Red, Blue and Ecru.—Red: Muriate of tin, two-thirds cupful, add water to cover goods; raise to boiling heat; put in goods one hour; stir often; take out, empty kettle, put in clean water with Nicaragua wood one pound; steep one-half hour at hand heat, then put in goods and increase heat one hour, not boiling. Air goods, and dip one hour as before. Wash without soap. Blue: For three pounds goods, blue vitriol 4 ounces; boil few minutes, then dip goods three hours; then pass them through strong lime water. Ecru: Continue the foregoing operation for blue by passing the goods through a solution of prussiate of potash.
Receipts for Dyeing Cotton Fabric Red, Blue, and Ecru.—Red: Use two-thirds of a cup of tin muriate, adding enough water to cover the fabric; bring to a boil; immerse the fabric for one hour, stirring often; then remove it, discard the water, and replace it with clean water mixed with one pound of Nicaragua wood; soak at a warm temperature for half an hour, then add the fabric and increase the heat for another hour, but do not let it boil. Air the fabric, then dip it for an hour as before. Wash without soap. Blue: For three pounds of fabric, use 4 ounces of blue vitriol; boil for a few minutes, then dip the fabric for three hours; afterwards, rinse it in strong lime water. Ecru: Continue the blue dyeing process by running the fabric through a solution of prussiate of potash.
MOTION OF WAVES.—The progressive motion of a wave on the water exactly corresponds in speed with that of a pendulum whose length is equal to the breadth of the wave; the same law, gravity, governs both.
MOTION OF WAVES.—The forward movement of a wave on the water matches the speed of a pendulum that has a length equal to the width of the wave; both are controlled by the same force, gravity.
LIGHT OF THE SUN.—A photometric experiment of Huygens, resumed by Wollaston, a short time before his death, teaches us that 20,000 stars the same size as Sirius, the most brilliant in the firmament, would need to be agglomerated to shed upon our globe a light equal to that of the sun.
LIGHT OF THE SUN.—A light measurement experiment by Huygens, picked up by Wollaston shortly before his death, shows that it would take 20,000 stars the same size as Sirius, the brightest star in the sky, grouped together to produce a light on Earth equal to that of the sun.
Land Cultivation in Japan.—The entire arable land of the Japanese empire is officially put at only 11,215,000 acres; but it is so fertile and thoroughly cultivated that it feeds a population of 37,000,000, about that of France. Rice is one of the principal crops, and of this some 200,000,000 bushels are raised annually.
Land Cultivation in Japan.—The total arable land in the Japanese empire is officially recorded as just 11,215,000 acres; however, it's so fertile and well-managed that it sustains a population of 37,000,000, similar to that of France. Rice is one of the main crops, with around 200,000,000 bushels produced each year.
Old London Bridge.—As early as the year 978 there was a wooden bridge where London bridge now stands. This was replaced by another in 1014, and another in 1209. The present London bridge was erected in 1831, and may be considered the oldest existing bridge over the river.
Old London Bridge.—As early as the year 978, there was a wooden bridge where London Bridge now stands. This was replaced by another bridge in 1014, and then again in 1209. The current London Bridge was built in 1831 and is considered the oldest existing bridge over the river.
The Shortest Method of Removing Silver from Plated Ware Before Replating.—Dip the article in nitric acid; this will remove the silver.
The Shortest Method of Removing Silver from Plated Ware Before Replating.—Dip the item in nitric acid; this will take off the silver.
A Formula for White Metal.—Copper, 69.8 parts; nickel, 19.8 parts; zinc, 5.5 parts; cadmium, 4.7 parts. It takes a fine polish.
A Formula for White Metal.—Copper, 69.8 parts; nickel, 19.8 parts; zinc, 5.5 parts; cadmium, 4.7 parts. It has a great shine.
Curiosities of Metal Working.—At a recent meeting of scientific men, a speaker produced an anklet worn by East Indian women. This is a flat curb chain about one inch broad, with the links very close, and weighing about ten or twelve ounces. It is composed of a species of brass composed of copper and lead, without any trace of silver, zinc, or tin. Such anklets are sold for a few pence, and they are cast all at once, complete as an endless chain. The links show no sign of having been united in any way. How it was possible to produce such a casting as this passed his comprehension, and he hoped that some one who had seen them made would explain the nature of the process. From the East much that was curious in metallurgical art came. Cast-iron was, he believed, first made purposely in China. It was, however, frequently produced unintentionally, when wrought-iron was made direct from the ore in little furnaces about as big as a chimney-pot. It was found among the cinders and ash of the charcoal-fire in grains or globules, which were not only like shot, but were actually used as shot by the natives. He showed what he believed was the only specimen in England of this cast-iron, in a bottle. He next referred to the celebrated Damascene blades of Indian swords, and explained that these blades were an intimate mixture of wrought-iron and hard steel, which must have required great skill, time and patience for its production. One pattern, in particular, known as "Mary's Ladder," showed wonderful finish and accuracy. Concerning the tempering of these blades little was known; but it was stated that it was affected by a long-continued hammering, or rather tapping, of the blade while cold.
Curiosities of Metal Working.—At a recent meeting of scientists, a speaker presented an anklet worn by East Indian women. This is a flat curb chain about an inch wide, with very close links, weighing around ten to twelve ounces. It’s made from a type of brass that consists of copper and lead, with no traces of silver, zinc, or tin. These anklets are sold for just a few pennies, and they are cast all at once, created as a continuous chain. The links show no signs of having been joined in any way. He found it hard to understand how such a casting was possible and hoped that someone who had seen them made would explain the process. Many intriguing aspects of metallurgical art came from the East. Cast iron was, he believed, first deliberately produced in China. However, it was often created unintentionally when wrought iron was made directly from the ore in small furnaces about the size of a chimney pot. It was discovered among the cinders and ash of the charcoal-fire in grains or globules, which not only resembled shot but were actually used as shot by the locals. He showcased what he believed to be the only specimen of this cast iron in England, housed in a bottle. He then pointed out the famous Damascene blades of Indian swords and explained that these blades were a close mixture of wrought iron and hard steel, requiring a great deal of skill, time, and patience to produce. One pattern, in particular, known as "Mary's Ladder," demonstrated exceptional finish and precision. Little was known about the tempering of these blades, but it was suggested that it was influenced by prolonged hammering, or rather tapping, of the blade while cold.
How Many Tons of Coal a Large Steamship Consumes in a Day.—"Ocean steamers are large consumers of coal. The Orient line, with their fleet of ships running to Australia every two weeks, may be mentioned. The steamship Austral went from London to Sydney in thirty-five days, and consumed on the voyage 3,641 tons of coal; Her coal bunkers hold 2,750 tons. The steamship Oregon consumes over 330 tons per day on her passage from Liverpool to New York; her bunkers will hold nearly 4,000 tons. The Stirling Castle last year brought home in one cargo 2,200 tons of tea, and consumed 2,800 tons of coal in doing so. Immense stocks of coal are kept at various coaling stations. St. Vincent, Madeira, Port Said, Singapore and others; the reserve at the latter place is about 20,000 tons. It is remarkable with what rapidity these steamers are coaled; for instance, the Orient steamship last year took in over 1,100 tons at Port Said in five hours."
How Many Tons of Coal a Large Steamship Uses in a Day.—"Ocean steamers use a lot of coal. For instance, the Orient line operates ships to Australia every two weeks. The steamship Austral traveled from London to Sydney in thirty-five days and used 3,641 tons of coal on the trip; her coal bunkers can hold 2,750 tons. The steamship Oregon burns over 330 tons per day on her route from Liverpool to New York; her bunkers can hold nearly 4,000 tons. The Stirling Castle brought back 2,200 tons of tea in one cargo last year and consumed 2,800 tons of coal to do so. Large supplies of coal are stored at various coaling stations like St. Vincent, Madeira, Port Said, Singapore, and others; the stock at Singapore is about 20,000 tons. It's impressive how quickly these steamers are coaled; for example, the Orient steamship took on over 1,100 tons at Port Said in just five hours."
What a Man Eats.—A French statistician has just ascertained that a human being of either sex who is a moderate eater and who lives to be 70 years old consumes during his life a quantity of food which would fill twenty ordinary railway baggage cars. A "good eater," however, may require as many as thirty.
What a Man Eats.—A French statistician has recently found out that a person of either gender who eats moderately and lives to be 70 years old consumes enough food over their lifetime to fill twenty regular train baggage cars. However, a "big eater" might need as many as thirty.
An Australian Railway Viaduct.—The Werribee Viaduct, in the colony of Victoria, is the longest work of the kind in Australia. The structure consists of lattice-girder work. It is 1,290 feet in length, and runs to a height of 125 feet above the level of the Werribee river. The viaduct has fifteen spans each of 60 feet, and thirteen spans of 30 feet. The total cost of the bridge was £600,000.
An Australian Railway Viaduct.—The Werribee Viaduct, in Victoria, is the longest structure of its kind in Australia. It features lattice-girder construction. The viaduct measures 1,290 feet long and rises to 125 feet above the Werribee River. It has fifteen spans of 60 feet each and thirteen spans of 30 feet. The total cost of the bridge was £600,000.
The Sharpening of Tools.—Instead of oil, which thickens and smears the stone, a mixture of glycerine and spirit is recommended. The proportions of the composition vary according to the class of tool to be sharpened. One with a relatively large surface is best sharpened with a clear fluid, three parts of glycerine being mixed with one part of spirit. A graver having a small cutting surface only requires a small pressure on the stone, and in such cases the glycerine should be mixed with only two or three drops of spirit.
The Sharpening of Tools.—Instead of oil, which thickens and messes up the stone, a mix of glycerin and alcohol is recommended. The proportions vary depending on the type of tool being sharpened. For tools with a larger surface, use a clear liquid, mixing three parts glycerin with one part alcohol. A graver with a small cutting surface only needs light pressure on the stone, so in those cases, mix the glycerin with just two or three drops of alcohol.
Recipes for Plumbers.—Chloride of zinc, so much used in soldering iron, has, besides its corrosive qualities, the drawback of being unwholesome when used for soldering [pg 145] the iron tins employed to can fruit, vegetables and other foods. A soldering mixture has been found which is free from these defects. It is made by mixing one pound of lactic acid with one pound of glycerine and eight pounds of water. A wooden tank may be rendered capable of withstanding the effects of nitric or sulphuric acids by the following methods:—Cover the inside with paraffin; go over the inside with a sadiron heated to the temperature used in ironing clothes. Melt the paraffin under the iron so as to drive it into the wood as much as possible, then with a cooler iron melt on a coat thick enough to completely cover the wood. For brassing small articles: To one quart water add half an ounce each of sulphate copper and protochloride of tin. Stir the articles in the solution until the desired color is obtained. Use the sulphate of copper alone for a copper color. A good cement for celluloid is made from one part shellac dissolved in one part of spirit of camphor and three to four parts of ninety per cent. alcohol. The cement should be applied warm, and the broken parts securely held together until the solvent has entirely evaporated. Tin and tin alloys, after careful cleansing from oxide and grease, are handsomely and permanently bronzed if brushed over with a solution of one part of sulphate of copper (bluestone) and one part of sulphate of iron (copperas) in twenty parts of water. When this has dried, the surface should be brushed with a solution of one part of acetate of copper (verdigris) in acetic acid. After several applications and dryings of the last named, the surface is polished with a soft brush and bloodstone powder. The raised portions are then rubbed off with soft leather moistened with wax in turpentine, followed by a rubbing with dry leather.
Recipes for Plumbers.—Chloride of zinc, commonly used in soldering iron, has some downsides alongside its corrosive properties; it's unhealthy when used for soldering [pg 145] the iron tins used for canning fruit, vegetables, and other foods. A soldering mixture has been found that avoids these issues. It's made by mixing one pound of lactic acid with one pound of glycerine and eight pounds of water. You can prepare a wooden tank to resist nitric or sulphuric acids using the following method:—Coat the inside with paraffin; then go over the inside with a sadiron heated to the ironing temperature. Melt the paraffin under the iron to drive it into the wood as much as possible, then use a cooler iron to melt on a coat thick enough to completely cover the wood. For brassing small items: Add half an ounce each of copper sulfate and tin(II) chloride to one quart of water. Stir the items in the solution until you get the desired color. Use only copper sulfate for a copper color. A good adhesive for celluloid can be made from one part shellac dissolved in one part camphor spirit and three to four parts of 90% alcohol. Apply the adhesive while warm and hold the broken parts together until the solvent completely evaporates. Tin and tin alloys, once thoroughly cleaned of oxide and grease, can be beautifully and permanently bronzed by brushing them with a solution of one part copper sulfate (bluestone) and one part iron sulfate (copperas) in twenty parts of water. Once this dries, brush the surface with a solution of one part copper acetate (verdigris) in acetic acid. After several applications and drying of the last mixture, polish the surface with a soft brush and bloodstone powder. Then, rub off the raised areas with soft leather dampened with wax in turpentine, followed by a rub with dry leather.
Protecting Water-Pipes Against Frost.—A device has been brought forward for protecting water-pipes against freezing, the arrangement being based upon the fact that water in motion will remain liquid at a lower temperature than water at rest. One end of a copper rod, placed outside the building, is secured to a bracket, and the other end is attached to one arm of a weighted elbow lever; to the other arm of the lever is secured a rod which passes into the building and operates a valve in the water-pipe. By means of turn buckles the length of the copper rod can be adjusted so that before the temperature reaches the point at which there would be danger of the water in the pipes freezing the valve will be opened to allow a flow of water; beyond this point the valve opening will increase and the flow become more rapid as the cold becomes more intense, and as the temperature rises the valve is closed. This plan sets up a current in the pipes, which replaces the water as it grows cold by the warmer water from the main.
Protecting Water Pipes from Freezing.—A device has been developed to protect water pipes from freezing, based on the fact that moving water stays liquid at lower temperatures than still water. One end of a copper rod is secured to a bracket outside the building, while the other end connects to one arm of a weighted elbow lever. The other arm of the lever has a rod that goes into the building and controls a valve in the water pipe. Using turnbuckles, the length of the copper rod can be adjusted so that before the temperature drops to the point where the water in the pipes might freeze, the valve opens to allow water to flow. As the temperature drops further, the valve opening increases and the flow becomes faster, and when the temperature rises, the valve closes. This system creates a current in the pipes, replacing the cold water with warmer water from the main.
Destructive Work of Barnacles.—Unless some paint can be found which is proof against barnacles, it may be necessary to sheath steel vessels with an alloy of copper. An attempt has been made to cover the hulls with anti-corrosive paint and cover this with an outside coat which should resist the attack of barnacles. Somehow the barnacles eat their way through the paint and attach themselves to the hull. The vast item of expense attached to the dry-docking of steel ships makes this matter a not unimportant one. The barnacles interfere greatly with the speed of a vessel, and in a cruiser speed is of prime importance. They attach themselves in an incredibly short time to a steel hull, and it is not long before their effect can be noted by a comparison of the reading of the log.
Destructive Work of Barnacles.—Unless a type of paint can be found that prevents barnacles, it might be necessary to coat steel ships with a copper alloy. An effort has been made to cover the hulls with anti-corrosive paint and then add an outer layer that should resist barnacle invasion. Somehow, barnacles manage to eat through the paint and attach themselves to the hull. The high cost associated with dry-docking steel ships makes this issue quite significant. Barnacles greatly hinder a vessel's speed, and speed is crucial for a cruiser. They can latch onto a steel hull in an incredibly short time, and it doesn’t take long before the impact can be seen by comparing the log readings.
How to Frost Glass.—Two ounces of spirits of salts, two ounces of oil of vitriol, one ounce of sulphate of copper, one ounce of gum arabic, mixed together and dabbed on with a brush; or this:—Dab your squares regularly over with putty; when dry go over them again—the imitation will be executed. Or this:—Mix Epsom salts with porter and apply it with a brush. Or this one:—Grind and mix white lead in three-fourths of boiled oil, and one-fourth of spirits of turpentine, and, to give the mixture a very drying quality, add sufficient quantities of burnt white vitriol and sugar of lead. The color must be made exceedingly thin, and put on the panes of glass with a large painting-brush in as even a manner as possible. When a number of the panes are thus painted take a dry duster, quite new, dab the ends of the bristles on the glass in quick succession till you give it a uniform appearance; repeat this operation till the work appears very soft, and it will then appear like ground glass. When the windows require fresh painting, get the old coat off first by using strong pearlash water.
How to Frost Glass.—Mix two ounces of salt spirits, two ounces of sulfuric acid, one ounce of copper sulfate, and one ounce of gum Arabic. Apply this mixture with a brush, or alternatively: Apply putty evenly on your glass panes; once it dries, do it again—the effect will be achieved. Another option: Mix Epsom salts with porter and use a brush to apply it. Or: Grind and mix white lead with three-fourths boiled oil and one-fourth turpentine, and to ensure the mixture dries quickly, add enough burnt white vitriol and lead sugar. The mixture should be very thin and applied to the glass panes with a large paintbrush as evenly as possible. Once several panes are painted, take a brand new dry cloth and quickly dab the ends of the bristles on the glass until it looks uniform; repeat this until the finish appears soft, resembling frosted glass. When the windows need to be repainted, first remove the old coat using strong pearlash water.
How to Preserve Posts.—Wood can be made to last longer than iron in the ground, if prepared according to the following recipe:—Take boiled linseed oil and stir in pulverized coal to the consistency of paint. Put a coat of this over the timber, and there is not a man that will live to see it rot.
How to Preserve Posts.—Wood can last longer than iron in the ground if you prepare it using the following method:—Take boiled linseed oil and mix in powdered coal until it has the consistency of paint. Apply a coat of this mixture to the timber, and there won't be a person who will live to see it decay.
What Diamond Dyes and Paints Are Made of.—Solutions of the aniline colors.
What Diamond Dyes and Paints Are Made of.—Solutions of the aniline colors.
What the Ingredients Are of Soapine and Pearline.—They consist of partly effloresced sal soda mixed with half its weight of soda ash. Some makers add a little yellow soap, coarsely powdered, to disguise the appearance, and others a little carbonate of ammonium or borax.
What the Ingredients Are of Soapine and Pearline.—They consist of partially dried sal soda mixed with half its weight of soda ash. Some manufacturers add a bit of yellow soap, coarsely ground, to improve the appearance, while others include a small amount of ammonium carbonate or borax.
How Many Thousand Feet of Natural Gas are Equal in Heat-Creating Power to One Ton Anthracite Coal.—About 40,000 cubic feet.
How many thousand feet of natural gas equals the heat-producing power of one ton of anthracite coal?—About 40,000 cubic feet.
SUSTAINING POWER OF ICE.
The sustaining power of ice at various degrees of thickness is given in the following paragraphs:
The strength of ice at different thickness levels is explained in the following paragraphs:
At a thickness of two inches, will support a man.
At a thickness of two inches, it will support a person.
At a thickness of four inches, will support man on horseback.
At a thickness of four inches, it can support a person on horseback.
At a thickness of six inches, will support teams with moderate loads.
At a thickness of six inches, it will support teams with moderate loads.
At a thickness of eight inches, will support heavy loads.
At a thickness of eight inches, it can support heavy loads.
At a thickness of ten inches, will support 1,000 pounds to the square foot.
At a thickness of ten inches, it can support 1,000 pounds per square foot.
THE EXPANSIVE POWER OF WATER.
It is a well known, but not less remarkable fact, that if the tip of an exceedingly small tube be dipped into water, the water will rise spontaneously in the tube throughout its whole length. This may be shown in a variety of ways; for instance, when a piece of sponge, or sugar, or cotton is just allowed to touch water, these substances being all composed of numberless little tubes, draw up the water, and the whole of the piece becomes wet. It is said to suck up or imbibe the moisture. We see the same wonderful action going on in nature in the rising of the sap through the small tubes or pores of the wood, whereby the leaves and upper portions of the plant derive nourishment from the ground.
It’s a well-known but still impressive fact that if the tip of a very small tube is dipped into water, the water will rise naturally throughout the entire length of the tube. This can be demonstrated in several ways; for example, when a piece of sponge, sugar, or cotton just touches water, these materials, made up of countless tiny tubes, draw up the water, making the entire piece wet. It is said to suck up or absorb the moisture. We observe the same fascinating process in nature with the rise of sap through the tiny tubes or pores in wood, allowing the leaves and upper parts of the plant to get nutrients from the soil.
This strange action is called "capillary," from the resemblance the minute tubes bear to a hair, the Latin of which is capillus. It is, moreover, singular that the absorption of the water takes place with great force. If a dry sponge be enclosed tightly in a vessel, it will expand when wetted, with sufficient force to burst it, unless very strong.
This unusual action is called "capillary," named for the way the tiny tubes look like a hair, which is capillus in Latin. What's also interesting is that the absorption of water happens with a lot of force. If you put a dry sponge tightly in a container, it will expand when it gets wet, with enough force to break the container unless it is very strong.
London Water Supply.—The quantity of water consumed in London amounts to about 145,000,000 gallons a day. If this quantity could be collected together, it would form a lake 700 yards long, 200 wide, and with a uniform depth of 20 feet.
London Water Supply.—The amount of water used in London is roughly 145,000,000 gallons a day. If all this water could be gathered together, it would create a lake 700 yards long, 200 yards wide, and with a consistent depth of 20 feet.
A Protection for Embankments.—Engineers often have considerable trouble with the loose soil of newly-made embankments, so apt to slip or be washed away before they are covered with vegetation. According to a French railway engineer, the best plan is to sow the banks with the double poppy. Several months elapse before grasses and clovers develop their feeble roots, but the double poppy germinates in a few days, and in a fortnight has grown sufficiently to afford some protection to the slope, while at the end of three or four months the roots, which are ten or twelve inches in length, are found to have interlaced so as to retain the earth far more firmly than those of any grass or grain. Although the double poppy is an annual, it sows itself after the first year.
A Protection for Embankments.—Engineers often face significant challenges with the loose soil of newly constructed embankments, which can easily slide or wash away before they are covered with vegetation. According to a French railway engineer, the best approach is to plant the banks with double poppies. It takes several months for grasses and clovers to develop their weak roots, but the double poppy sprouts in just a few days and within two weeks has grown enough to provide some protection to the slope. After three or four months, the roots, which can be ten to twelve inches long, are found to have woven together, holding the soil much more securely than the roots of any grass or grain. Although the double poppy is an annual, it reseeds itself after the first year.
A Cheap Concrete.—A kind of concrete made without cement is composed of 8 parts of sand, gravel and pebbles, 1 part of burnt and powdered common earth, 1 part of pulverized clinkers and cinders, and 1-1/2 parts of unslacked hydraulic lime. These materials are thoroughly incorporated while dry into a homogeneous mixture, which is then wetted up and well beaten. The result of this is a hard and solid mass, which sets almost immediately, becoming exceedingly strong after a few days. It may be made still stronger by the addition of a small proportion—say 1 part—of cement.
A Cheap Concrete.—A type of concrete made without cement consists of 8 parts sand, gravel, and pebbles, 1 part burnt and powdered common earth, 1 part pulverized clinkers and cinders, and 1.5 parts unslacked hydraulic lime. These materials are mixed together thoroughly while dry to create a uniform blend, which is then moistened and well compacted. The result is a hard and solid mass that sets almost instantly and becomes very strong after a few days. It can be made even stronger by adding a small amount—about 1 part—of cement.
Marking Tools.—To mark tools, first coyer the article to be marked with a thin coating of tallow or beeswax, and with a sharp instrument write the name in the tallow. Clear with a feather, fill the letters with nitric acid, let it remain from one to ten minutes, then dip in water and run off, and the marks will be etched into the steel or iron.
Marking Tools.—To mark tools, first cover the item to be marked with a thin layer of tallow or beeswax, and with a sharp instrument, write the name in the tallow. Clean it with a feather, fill the letters with nitric acid, let it sit for one to ten minutes, then dip in water and rinse off, and the marks will be etched into the steel or iron.
How to Prevent Chisel Handles Splitting.—All carpenters know how soon the butt-end of chisel handles split when daily exposed to the blow of a mallet or hammer. A remedy suggested by a Brooklyn man consists simply of sawing or cutting off the round end of the handle so as to make it flat, and attaching by a few nails on the top of it two discs of sole leather, so that the end becomes similar to the heel of the boot. The two thicknesses of leather will prevent all further splitting, and if, in the course of time, they expand and overlap the wood of the handle, they are simply trimmed off all around.
How to Prevent Chisel Handles from Splitting.—All carpenters know how quickly the end of chisel handles can split when they’re constantly hit with a mallet or hammer. A solution suggested by a man from Brooklyn is simply to saw or cut off the rounded end of the handle to make it flat, and then attach two discs of sole leather to the top with a few nails, making the end similar to a boot heel. The two layers of leather will stop any further splitting, and if they expand and cover the wood of the handle over time, they can just be trimmed off all around.
The Largest Wheel of Its Kind Ever Made in the World.—The greatest wheel of its kind in the world, a very wonder in mechanism, was built for the Calumet and Hecla Mining Company of Lake Superior, Mich., for the purpose of lifting and discharging the "tailings," a waste from the copper mines, into the lake. Its diameter is 54 feet; weight in active operation, 200 tons. Its extreme dimensions are 54 feet in diameter. Some idea of its enormous capacity can be formed from the fact that it receives and elevates sufficient sand every twenty-four hours to cover an acre of ground a foot deep. It is armed on its outer edge with 432 teeth, 4.71 inches pitch and 18 inches face. The gear segments, eighteen in number, are made of gun iron, and the teeth are machine-cut, epicycloidal in form. It took two of the most perfect machines in the world 100 days and nights to cut the teeth alone, and the finish is as smooth as glass. The wheel is driven by a pinion of gun iron containing 33 teeth of equal pitch and face and runs at a speed of 600 feet per minute at the inner edge, where it is equipped with 448 steel buckets that lift the "tailings" as the machine revolves and discharges them into launders that carry them into the lake. The shaft of the wheel is of gun iron, and its journals are 22 inches in diameter by 3 feet 4 inches long. The shaft is made in three sections and is 30 inches in diameter in the center. At a first glance the great wheel looks like an exaggerated bicycle wheel, and it is constructed much on the same principle, with straining rods that run to centers cast on the outer sections of the shaft. The steel buckets on either side of the gear are each 4 feet 5-1/2 inches long and 21 inches deep, and the combined lifting capacity of the 448, running at a speed of 600 feet per minute, will be 3,000,000 gallons of water and 2,000 tons of sand every twenty-four hours. The mammoth wheel is supported on two massive adjustable pedestals of cast iron weighing twelve tons each, and its cost at the copper mines before making a single revolution, $100,000.
The Largest Wheel of Its Kind Ever Made in the World.—The largest wheel of its kind in the world, an incredible engineering feat, was created for the Calumet and Hecla Mining Company of Lake Superior, Michigan, to lift and dump the "tailings," a waste product from the copper mines, into the lake. It has a diameter of 54 feet and weighs 200 tons when in action. Its overall dimensions are 54 feet in diameter. To give you an idea of its immense capacity, it can move enough sand every 24 hours to cover an acre of land to a depth of one foot. The outer edge is equipped with 432 teeth, each with a pitch of 4.71 inches and a face of 18 inches. There are eighteen gear segments made of gun iron, and the teeth are machine-cut with an epicycloidal design. It took two of the best machines in the world 100 days and nights to cut the teeth alone, resulting in a finish as smooth as glass. The wheel is powered by a pinion made of gun iron that has 33 teeth of equal pitch and face, running at a speed of 600 feet per minute at the inner edge, where it’s fitted with 448 steel buckets that lift the "tailings" as the machine turns and dumps them into launders that lead into the lake. The shaft of the wheel is made of gun iron, with journals that are 22 inches in diameter and 3 feet 4 inches long. The shaft consists of three sections and is 30 inches in diameter in the center. At first glance, the huge wheel resembles a giant bicycle wheel, constructed on a similar principle, with straining rods extending to centers cast on the outer sections of the shaft. The steel buckets on either side of the gear are each 4 feet 5.5 inches long and 21 inches deep, and together, the 448 buckets operating at a speed of 600 feet per minute can handle 3,000,000 gallons of water and 2,000 tons of sand every 24 hours. The massive wheel is supported by two heavy adjustable pedestals made of cast iron, each weighing twelve tons, and its cost at the copper mines before it even made a single turn was $100,000.
Strength of Brick Walls.—The question of strength of brick walls is often discussed, and differences of opinion expressed. The following is one of the rules given:—For first-class buildings, with good workmanship, the general average should not exceed a greater number of feet in height than three times its thickness of wall in inches, and the length not to exceed double the height, without lateral supports of walls, buttresses, etc., as follows for safety:
Strength of Brick Walls.—The strength of brick walls is often talked about, and there are various opinions on the matter. Here’s one of the guidelines suggested: For high-quality buildings with good craftsmanship, the average height should not be more than three times the wall’s thickness in inches, and the length should not exceed twice the height, without lateral support like walls, buttresses, etc., for safety:
THICKNESS; | SAFE HEIGHT; | LENGTH. |
---|---|---|
8-1/2 inch walls | 25 feet | 50 feet. |
13 inch walls | 40 feet | 80 feet. |
17 inch walls | 55 feet | 110 feet. |
22 inch walls | 66 feet | 130 feet. |
26 inch walls | 78 feet | 150 feet. |
Where the lengths must exceed these proportions, as in depots, warehouses, etc., the thickness should be increased, or lateral braces instituted as frequently as practicable.
Where the lengths need to be larger than these proportions, like in depots, warehouses, etc., the thickness should be increased, or lateral braces should be added as often as possible.
Qualities of Building Stone.—The principal qualities of a good building stone are—(1) Strength, (2) hardness, (3) durability, (4) appearance, (5) facility for working. There are also other minor points; but stone possessing one or more of the above qualities, according to the purpose for which it is required, may be regarded as good for that purpose.
Qualities of Building Stone.—The main qualities of a good building stone are—(1) strength, (2) hardness, (3) durability, (4) appearance, (5) ease of working. There are also other minor points; however, stone that has one or more of the above qualities, depending on the intended use, can be considered suitable for that purpose.
Strength of Stone.—Stone should only be subjected to a compressive strain. It is occasionally subject to a cross strain, as in lintels over doors and windows; these are, however, contrary to the true principles of construction, and should not be allowed except a strong relieving arch is turned over them. The strength of stone in compression is about 120 tons per square foot for the weakest stones, and about 750 tons per square foot for the strongest. No stones are, however, subjected to anything like this amount of compressive force; in the largest buildings it does not amount to more than twelve or fourteen tons per square foot.
Strength of Stone.—Stone should only be used under compressive strain. Sometimes it experiences cross strain, like in lintels over doors and windows. However, this goes against the true principles of construction and should only be done if a strong relieving arch is placed above them. The compression strength of stone is about 120 tons per square foot for the weakest stones and around 750 tons per square foot for the strongest. Nevertheless, no stones actually face anything close to this amount of compressive force; in the largest buildings, it usually doesn't exceed twelve or fourteen tons per square foot.
Hardness of Stone.—This is of more importance than its strength, especially in pavements or steps, where it is subject to great wear; also in plinths and quoins of buildings where it is desired to preserve a good face and sharp arris. The order of strength and hardness of stone is—(1) Basalt, (2) granite, (3) limestone, (4) sandstone. Granite, seinite, and gneiss take the first, place for strength, hardness and durability, but they will not stand a high temperature. "Stones which are of a fine, uniform grain, compact texture and deep color are the strongest; and when the grain, color, and texture are the same, those are the [pg 147] strongest which are the heaviest; but otherwise the strength does not increase with the specific gravity." Great hardness is objectionable when the stone has to be worked with a chisel, owing to the labor required to work it. Hard stones, also, generally wear smooth, and become polished, which makes them unsuitable for some purposes. Brittleness is a defect which frequently accompanies hardness, particularly in coarse-grained stones; it prevents them from being worked to a true surface, and from receiving a smooth edge at the angles. Workmen call those hard stones which can only be sawn into slabs by the grit saw, and those soft which can be separated by a common saw.
Hardness of Stone.—This is more important than its strength, especially for pavements or steps, which experience a lot of wear; also for plinths and quoins of buildings where a good appearance and sharp edges are desired. The order of strength and hardness of stone is—(1) Basalt, (2) granite, (3) limestone, (4) sandstone. Granite, seinite, and gneiss rank highest for strength, hardness, and durability, but they don’t hold up well at high temperatures. "Stones that have a fine, uniform grain, compact texture, and deep color are the strongest; and when the grain, color, and texture are the same, the heaviest ones are the strongest; but otherwise, strength doesn’t necessarily increase with specific gravity." High hardness can be a drawback when the stone needs to be worked with a chisel, due to the effort required. Hard stones also tend to wear smooth and become polished, making them unsuitable for certain uses. Brittleness is a flaw that often comes with hardness, especially in coarse-grained stones; it can hinder the ability to create a true surface and achieve a clean edge at the angles. Workers refer to hard stones that can only be cut into slabs with a grit saw, while those that can be cut with a regular saw are considered soft.
Expansion of Stone by Heat.—Rocks are expanded by heat and contracted by cooling. Variation in temperature thus causes some building stones to alternately expand and contract, and this prevents the joints of masonry from remaining close and tight. In the United States with an annual thermometric range of more than 90 deg. Fah., this difficulty led to some experiments on the amount of expansion and contraction in different kinds of building stones. It was found that in fine-grained granite the rate of expansion was .000004825 for every degree Fah., of increment of heat; in white crystalline marble it was .000005668; and in red sandstone .000009532, or about twice as much as in granite. In Western America, where the climate is remarkably dry and clear, the thermometer often gives a range of more than 80 deg. in twenty-four hours. This great difference of temperature produces a strain so great that it causes rocks to crack or peel off in skins or irregular pieces, or in some cases, it disintegrates them into sand. Dr. Livingstone found in Africa (12 deg. S. lat., 34 deg. E. long.) that surfaces of rock which during the day were heated up to 137 deg. Fah. cooled so rapidly by radiation at night that unable to stand the strain of contraction, they split and threw off sharp angular fragments from a few ounces to 100 lbs. or 200 lbs. in weight. According to data obtained from Adie "Trans. Roy. Soc. Edin.," xiii., p. 366, and Totten the expansion of ordinary rocks ranges from about 2.47 to 9.63 millionths for 1 deg. Fah.
Expansion of Stone by Heat.—Rocks expand when heated and contract when cooled. Changes in temperature cause some building stones to expand and contract alternately, which prevents the masonry joints from staying tight. In the United States, where the temperature can vary by more than 90 degrees Fahrenheit annually, this issue led to experiments on the expansion and contraction rates of different types of building stones. It was discovered that fine-grained granite expands at a rate of .000004825 for every degree Fahrenheit increase in temperature; white crystalline marble at .000005668; and red sandstone at .000009532, which is about twice as much as granite. In Western America, where the climate is notably dry and clear, temperatures can swing by more than 80 degrees in just 24 hours. This significant temperature difference creates such high strain that it causes rocks to crack or flake off in layers or irregular pieces, and in some cases, they disintegrate into sand. Dr. Livingstone found in Africa (12 degrees S. lat., 34 degrees E. long.) that rock surfaces heated to 137 degrees Fahrenheit during the day cooled so quickly at night that they couldn't handle the strain of contraction, leading them to split and shed sharp, angular fragments weighing anywhere from a few ounces to 100 or 200 pounds. According to data from Adie in "Trans. Roy. Soc. Edin.," xiii., p. 366, and Totten, the expansion of ordinary rocks ranges from about 2.47 to 9.63 millionths for each degree Fahrenheit.
BLUNDERS AND ABSURDITIES IN ART.
In looking over some collections of old pictures, it is surprising what extraordinary anachronisms, blunders, and absurdities are often discoverable.
In going through some collections of old pictures, it's surprising how many extraordinary anachronisms, mistakes, and ridiculous things you can find.
In the gallery of the convent of Jesuits at Lisbon, there is a picture representing Adam in paradise, dressed in blue breeches with silver buckles, and Eve with a striped petticoat. In the distance appears a procession of Capuchin monks bearing the cross.
In the gallery of the Jesuit convent in Lisbon, there's a painting showing Adam in paradise, wearing blue pants with silver buckles, and Eve in a striped skirt. In the background, a procession of Capuchin monks carrying the cross can be seen.
In a country church in Holland there is a painting representing the sacrifice of Isaac, in which the painter has depicted Abraham with a blunderbus in his hand, ready to shoot his son. A similar edifice in Spain has a picture of the same incident, in which the patriarch is armed with a pistol.
In a country church in Holland, there’s a painting showing the sacrifice of Isaac, where the artist has portrayed Abraham holding a blunderbuss, ready to shoot his son. A similar church in Spain features a picture of the same scene, but here the patriarch is armed with a pistol.
At Windsor there is a painting by Antonio Verrio, in which the artist has introduced the portraits of himself, Sir Godfrey Kneller, and May, the surveyor of the works of that period, all in long periwigs, as spectators of Christ healing the sick.
At Windsor, there's a painting by Antonio Verrio that features the artist's portraits along with Sir Godfrey Kneller and May, the surveyor of works from that time, all wearing long periwigs, watching Christ heal the sick.
A painter of Toledo, having to represent the three wise men of the East coming to worship on the nativity of Christ, depicted three Arabian or Indian kings, two of them white and one black, and all of them in the posture of kneeling. The position of the legs of each figure not being very distinct, he inadvertently painted three black feet for the negro king, and three also between the two white kings; and he did not discover his error until the picture was hung up in the cathedral.
A painter from Toledo, tasked with depicting the three wise men from the East coming to worship Christ at his birth, portrayed three kings, two of whom were white and one black, all kneeling. Since the leg positions of each figure weren't very clear, he accidentally painted three black feet for the black king, and three more between the two white kings; he only realized his mistake after the painting was displayed in the cathedral.
In another picture of the Adoration of the Magi, which was in the Houghton Hall collection, the painter, Brughel, had introduced a multitude of little figures, finished off with true Dutch exactitude, but one was accoutred in boots and spurs, and another was handing in, as a present, a little model of a Dutch ship.
In another depiction of the Adoration of the Magi, which was in the Houghton Hall collection, the artist, Brughel, included a crowd of tiny figures, crafted with genuine Dutch precision, but one was dressed in boots and spurs, and another was presenting a small model of a Dutch ship as a gift.
The same collection contained a painting of the stoning of Stephen, the martyr, by Le Soeur, in which the saint was attired in the habit of a Roman Catholic priest at high mass.
The same collection included a painting of the stoning of Stephen, the martyr, by Le Soeur, where the saint was dressed in the robes of a Catholic priest at a high mass.
A picture by Rubens, in the Luxembourg, represents the Virgin Mary in council, with two cardinals and the god Mercury assisting in her deliberations.
A painting by Rubens, in the Luxembourg, shows the Virgin Mary in a meeting, with two cardinals and the god Mercury helping her with her decisions.
A STOPPAGE OF THE FALLS OF NIAGARA.
The following remarkable account of the stoppage of Niagara Falls, appeared in the Niagara Mail at the time of the occurrence: "That mysterious personage, the oldest inhabitant, has no recollection of so singular an occurrence as took place at the Falls on the 30th of March, 1847. The 'six hundred and twenty thousand tons of water each minute' nearly ceased to flow, and dwindled away into the appearance of a mere milldam. The rapids above the falls disappeared, leaving scarcely enough on the American side to turn a grindstone. Ladies and gentlemen rode in carriages one-third of the way across the river towards the Canada shore, over solid rock as smooth as a kitchen floor. The Iris says: 'Table Rock, with some two hundred yards more, was left dry; islands and places where the foot of man never dared to tread have been visited, flags placed upon come, and mementoes brought away. This unexpected event is attempted to be accounted for by an accumulation of ice at the lower extremity of Fort Erie, which formed a sort of dam between Fort Erie and Buffalo.'"
The following amazing account of the stopping of Niagara Falls appeared in the Niagara Mail at the time of the event: "That mysterious figure, the oldest local resident, can’t recall anything quite like what happened at the Falls on March 30, 1847. The 'six hundred and twenty thousand tons of water each minute' nearly stopped flowing and shrank down to what looked like just a milldam. The rapids above the falls vanished, leaving barely enough on the American side to turn a grindstone. Ladies and gentlemen rode in carriages about one-third of the way across the river toward the Canada shore, over solid rock as smooth as a kitchen floor. The Iris reports: 'Table Rock, along with about two hundred more yards, was left dry; islands and areas where no human foot has ever dared to tread have been explored, flags placed upon some, and souvenirs taken away. This surprising event is thought to have been caused by an accumulation of ice at the lower end of Fort Erie, which created a kind of dam between Fort Erie and Buffalo.'"
WONDERS OF MINUTE WORKMANSHIP.
In the twentieth year of Queen Elizabeth, a blacksmith named Mark Scaliot, made a lock consisting of eleven pieces of iron, steel and brass, all which, together with a key to it, weighed but one grain of gold. He also made a chain of gold, consisting of forty-three links, and, having fastened this to the before-mentioned lock and key, he put the chain about the neck of a flea, which drew them all with ease. All these together, lock and key, chain and flea, weighed only one grain and a half.
In the twentieth year of Queen Elizabeth, a blacksmith named Mark Scaliot created a lock made up of eleven pieces of iron, steel, and brass, which, along with a key, weighed just one grain of gold. He also made a gold chain with forty-three links and, attaching this to the previously mentioned lock and key, he placed the chain around the neck of a flea, which easily carried all of them. In total, the lock, key, chain, and flea weighed only one and a half grains.
Oswaldus Norhingerus, who was more famous even than Scaliot for his minute contrivances, is said to have made 1,600 dishes of turned ivory, all perfect and complete in every part, yet so small, thin and slender, that all of them were included at once in a cup turned out of a pepper-corn of the common size. Johannes Shad, of Mitelbrach, carried this wonderful work with him to Rome, and showed it to Pope Paul V., who saw and counted them all by the help of a pair of spectacles. They were so little as to be almost invisible to the eye.
Oswaldus Norhingerus, who was even more famous than Scaliot for his intricate creations, is said to have made 1,600 dishes out of turned ivory, all perfect and complete in every detail. Yet, they were so small, thin, and delicate that all of them could fit into a cup made from a common-sized peppercorn. Johannes Shad, from Mitelbrach, took this amazing work with him to Rome and presented it to Pope Paul V., who looked at and counted them all with the help of a pair of glasses. They were so tiny that they were almost invisible to the naked eye.
Johannes Ferrarius, a Jesuit, had in his posession cannons of wood, with their carriages, wheels, and all other military furniture, all of which were also contained in a pepper-corn of the ordinary size.
Johannes Ferrarius, a Jesuit, had in his possession wooden cannons, along with their carriages, wheels, and all other military equipment, all of which were also contained in a peppercorn of ordinary size.
An artist, named Claudius Callus, made for Hippolytus d'Este, Cardinal of Ferrara, representations of sundry birds setting on the tops of trees, which, by hydraulic art and secret conveyance of water through the trunks and branches of the trees, were made to sing and clap their wings; but, at the sudden appearance of an owl out of a bush of the same artifice, they immediately became all mute and silent.
An artist named Claudius Callus created for Hippolytus d'Este, Cardinal of Ferrara, various representations of birds perched on the tops of trees. Through hydraulic engineering and the hidden movement of water throughout the trunks and branches, the birds were made to sing and flap their wings. However, when an owl suddenly appeared from a similarly crafted bush, all the birds instantly fell silent.
CURIOUS DISSECTION OF THE OLD AND NEW TESTAMENTS.
SHOWING THE NUMBER OF BOOKS, CHAPTERS, VERSES, WORDS, LETTERS, ETC. | |||||
---|---|---|---|---|---|
In the Old Testament. | In the New Testament. | Total. | |||
Books | 39 | Books | 27 | 66 | |
Chapters | 929 | Chapters | 260 | 1,189 | |
Verses | 23,814 | Verses | 7,959 | 81,178 | |
Words | 692,489 | Words | 281,258 | 773,697 | |
Letters | 2,728,100 | Letters | 838,880 | 3,566,480 |
Apocrypha—chapters, 183; verses, 6,081; words, 152,185.
Apocrypha—chapters: 183; verses: 6,081; words: 152,185.
The middle chapter and the least in the Bible is Psalm cxvii.
The middle chapter and the shortest in the Bible is Psalm 117.
The middle verse is the 8th of Psalm cxviii.
The middle verse is the 8th of Psalm 118.
The middle line is in 16th verse, 4th chapter, 2 Chronicles. The word and occurs in the Old Testament 35,543 times; in the New Testament, 10,684 times.
The middle line is in the 16th verse, 4th chapter, 2 Chronicles. The word and appears in the Old Testament 35,543 times; in the New Testament, 10,684 times.
The word Jehovah occurs 6,855 times.
The word Jehovah appears 6,855 times.
OLD TESTAMENT.
The middle book is Proverbs.
The middle book is Proverbs.
The middle chapter is Job xxix.
The middle chapter is Job 29.
The middle verse would be in the 2d of Chronicles, 20th chapter, between the 17th and 18th verses.
The middle verse is found in 2 Chronicles, chapter 20, between verses 17 and 18.
The least verse is the 1st of Chronicles, 1st chapter, and 1st verse.
The shortest verse is the 1st of Chronicles, 1st chapter, and 1st verse.
NEW TESTAMENT.
The middle book is 2 Thessalonians.
The middle book is 2 Thessalonians.
The middle chapter is between the 13th and 14th of Romans.
The middle chapter is between the 13th and 14th of Romans.
The middle verse is the 17th of Acts xvii.
The middle verse is the 17th of Acts 17.
The shortest verse is the 35th of John xi.
The shortest verse is John 11:35.
The 21st verse of the 7th chapter of Ezra contains all the letters of the alphabet.
The 21st verse of the 7th chapter of Ezra includes every letter of the alphabet.
The 19th chapter of 2 Kings, and the 37th of Isaiah, are alike.
The 19th chapter of 2 Kings and the 37th chapter of Isaiah are similar.
It is stated that the above calculation took three years to complete.
It is said that the calculation above took three years to finish.
REMARKABLE INSCRIPTION.
The following singular inscription is to be seen carved on a tomb situated at the entrance of the church of San Salvador, in the city of Oviedo. The explanation is that the tomb was erected by a king named Silo, and the inscription is so written that it can be read 270 ways by beginning with the large S in the center. The words are Latin, "Silo princeps fecit."
The following unique inscription can be found carved on a tomb at the entrance of the San Salvador church in Oviedo. It’s said that the tomb was built by a king named Silo, and the inscription is designed to be read 270 different ways, starting with the large S in the center. The words are in Latin: "Silo princeps fecit."
T I C E F S P E C N C E P S F E C I T I C E F S P E C N I N C E P S F E C I C E F S P E C N I R I N C E P S F E C E F S P E C N I R P R I N C E P S F E F S P E C N I R P O P R I N C E P S F S P E C N I R P O L O P R I N C E P S P C C N I R P O L I L O P R I N C E P E E N I R P O L I S I L O P R I N C E P E C N I R P O L I L O P R I N C E P S P E C N I R P O L O P R I N C E P S F S P E C N I R P O P R I N C E P S F E F S P E C N I R P R I N C E P S F E C E F S P E C N I R I N C E P S P E C I C E F S P E C N I N C E P S F E C I T I C E F S P E C N C E P S F E C I T
Besides this singular inscription, the letters H. S. E. S. S. T. T. L. are also carved on the tomb, but of these no explanation is given. Silo, Prince of Oviedo, or King of the Asturias, succeeded Aurelius in 774, and died in 785. He was, therefore, a contemporary of Charlemagne. No doubt the above inscription was the composition of some ingenious and learned Spanish monk.
Besides this unique inscription, the letters H. S. E. S. S. T. T. L. are also carved on the tomb, but no explanation is provided for them. Silo, Prince of Oviedo, or King of the Asturias, took over from Aurelius in 774 and died in 785. He was, thus, a contemporary of Charlemagne. It's likely that the above inscription was created by some clever and educated Spanish monk.
CURIOUS CALCULATIONS.
CONSUMPTION OF AIR IN ACTIVITY AND REPOSE.
Dr. Radclyffe Hall makes the following interesting statement with regard to the amount of air we consume in repose, and at different degrees of activity: When still, we use 500 cubic inches of air in a minute; if we walk at the rate of one mile an hour, we use 800; two miles, 1,000; three miles an hour, 1,600; four miles an hour, 2,300. If we run at six miles an hour, we use 3,000 cubic inches; trotting a horse, 1,750; cantering, 1,500.
Dr. Radclyffe Hall makes the following interesting statement about how much air we use when resting and during different levels of activity: When we're still, we consume 500 cubic inches of air per minute; if we walk at one mile per hour, we use 800; at two miles, 1,000; at three miles per hour, 1,600; and at four miles per hour, 2,300. If we run at six miles per hour, we use 3,000 cubic inches; while trotting a horse, it's 1,750; and cantering, it's 1,500.
THE VALUE OF LABOR.
Cast iron of the value of £1 sterling is worth, converted into ordinary machinery, £4; in larger ornamented work, £45; in buckles and similar kinds of fancy work, £600; in neck chains, £1,300. Bar iron of the value of £1 sterling is worth, in the form of knives, £36; needles, £70; penknife blades, £950; polished buttons and buckles, £890; balance springs of watches, £5,000.
Cast iron valued at £1 is worth £4 when turned into regular machinery, £45 when used in larger decorative pieces, £600 in buckles and similar fancy items, and £1,300 in neck chains. Bar iron valued at £1 is worth £36 in knives, £70 in needles, £950 in penknife blades, £890 in polished buttons and buckles, and £5,000 in watch balance springs.
INTEREST OF MONEY.
Dr. Price, in the second edition of his "Observations on Reversionary Payments," says: "It is well known to what prodigious sums money improved for some time at compound interest will increase. A penny so improved from our Saviour's birth, as to double itself every fourteen years—or, what is nearly the same, put out at five per cent. compound interest at our Saviour's birth—would by this time have increased to more money than could be contained in 150 millions of globes, each equal to the earth in magnitude, and all solid gold. A shilling, put out at six per cent. compound interest would, in the same time, have increased to a greater sum in gold than the whole solar system could hold, supposing it a sphere equal in diameter to the diameter of Saturn's orbit. And the earth is to such a sphere as half a square foot, or a quarto page, to the whole surface of the earth."
Dr. Price, in the second edition of his "Observations on Reversionary Payments," says: "It's well known how much money can grow when it's invested at compound interest over time. A penny invested from the time of Christ, doubling itself every fourteen years—or, similarly, invested at five percent compound interest from that time—would be worth more than could fit in 150 million spheres, each the size of Earth and made entirely of solid gold. A shilling invested at six percent compound interest would, in the same period, grow to a sum in gold that would exceed what the entire solar system could hold, assuming it formed a sphere the same diameter as Saturn's orbit. The Earth is to such a sphere as half a square foot, or a quarto page, is to the entire surface of the Earth."
WONDERS OF SCIENCE.
A grain of gold has been found by Muncke to admit of being divided into ninety-fire thousand millions of visible parts; that is, by the aid of a microscope magnifying one thousand times. A sovereign is thus capable of division into ten millions of millions of visible particles, being ten thousand times as many such particles as there are men, women and children in all the world.
A grain of gold has been discovered by Muncke to be divisible into ninety-five trillion visible parts; that is, with the help of a microscope that magnifies one thousand times. A sovereign can therefore be divided into ten trillion visible particles, which is ten thousand times more particles than there are men, women, and children in the entire world.
SPONTANEOUS COMBUSTION.—Liebig, in his "Familiar Letters on Chemistry," has proved the unsoundness of spontaneous combustion. Yet Dr. Lindley gives nineteen instances of something akin, or the rapid ignition of the human body by contact with flame as a consequence of the saturation of its tissues by alcohol.
SPONTANEOUS COMBUSTION.—Liebig, in his "Familiar Letters on Chemistry," has shown that spontaneous combustion is not a valid concept. However, Dr. Lindley provides nineteen examples of something similar, or the quick ignition of the human body when it comes into contact with flame due to the tissues being saturated with alcohol.
VIBRATIONS OF THE AIR.—If a person stand beneath a railway girder-bridge with an open umbrella over his head, when a train is passing, the vibration of the air will be distinctly felt in the hand which grasps the umbrella, because the outspread surface collects and concentrates the waves into the focus of the handle.
VIBRATIONS OF THE AIR.—If someone stands under a railway girder bridge with an open umbrella overhead while a train is passing, they will noticeably feel the vibrations in the hand holding the umbrella, as the open surface gathers and focuses the air waves towards the handle.
THE EARTH'S CENTER.—All bodies weigh less the further removed they are from the center of the earth. A block of stone weighing 700 pounds upon the sea-shore, will weigh only 699 pounds if carried up a mountain three miles high. A pendulum oscillates more quickly at the poles than at the equator, because the earth is flatter by twenty-six miles at the poles—that is, the "bob" of the pendulum is that much nearer the earth's center, and therefore heavier, and so swings more quickly.
THE EARTH'S CENTER.—All objects weigh less the farther they are from the center of the earth. A stone block weighing 700 pounds at the beach will weigh only 699 pounds if taken up a mountain three miles high. A pendulum swings faster at the poles than at the equator because the earth is twenty-six miles flatter at the poles—meaning the "bob" of the pendulum is closer to the earth's center, making it heavier and causing it to swing more quickly.
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