Chapter XVIII: Part 18

A bill of sale executed within seven days after the execution of a
prior unregistered bill of sale, if comprising all or part of the same
chattels, and if given as a security for the same debt or any part
thereof, will be absolutely void.

1618. Bills of Sale to be Executed in presence of Solicitor.

To prevent necessitous persons being inveigled by sharpers into
signing bills of sale for sums in excess of advances, or in blank, as
has been done in some cases, every bill of sale had to be executed in
the presence of a solicitor, but under the Bills of Sale Act, 1882,
this is no longer imperative, the condition only affecting bills drawn
under the Act of 1878.

1619. Preserving Fruit.

The grand secret of preserving is to deprive the fruit of its water of
vegetation in the shortest time possible; for which purpose the fruit
ought to be gathered just at the point of proper maturity. An
ingenious French writer considers fruit of all kinds as having four
distinct periods of maturity--the maturity of vegetation, of
honeyfication, of expectation, and of coction.

1620. The First Period.

The first period he considers to be that when, having gone through the
vegetable processes up to the ripening, it appears ready to drop
spontaneously. This, however, is a period which arrives sooner in the
warm climate of France than in the colder orchards of England; but its
absolute presence may be ascertained by the general filling out of the
rind, by the bloom, by the smell, and by the facility with which it
may be plucked from the branch. But even in France, as generally
practised in England, this period may be hastened, either by cutting
circularly through the outer rind at the foot of the branch, so as to
prevent the return of the sap, or by bending the branch to a
horizontal position on an espalier, which answers the same purpose.

1621. The Second Period.

The second period, or that of Honeyfication, consists in the ripeness
and flavour which fruits of all kinds acquire if plucked a few days
before arriving at their first maturity, and preserved under a proper
degree of temperature. Apples may acquire or arrive at this second
degree of maturity upon the tree, but it too often happens that the
flavour of the fruit is thus lost, for fruit over-ripe is always found
to have parted with a portion of its flavour.

1622. The Third Stage.

The third stage, or of Expectation, as the theorist quaintly terms it,
is that which is acquired by pulpy fruits, which, though sufficiently
ripe to drop off the tree, are even then hard and sour. This is the
case with several kinds both of apples and pears, not to mention other
fruits, which always improve after keeping in the confectionery,--but
with respect to the medlar and the quince, this maturity of
expectation is absolutely necessary.

1623. The Fourth Degree.

The fourth degree of maturity, or of Coction, is completely
artificial, and is nothing more nor less than the change produced upon
fruit by the aid of culinary heat.

1624. Maturity of Vegetation.

We have already pointed out the first object necessary in the
preservation of fruit, its maturity of vegetation, and we may apply
the same principle to flowers or leaves which may be gathered for use.

1625. Flowers.

The flowers ought to be gathered a day or two before the petals are
ready to drop off spontaneously on the setting of the fruit: and the
leaves must he plucked before the season has begun to rob them of
their vegetable juices. The degree of heat necessary for the purpose
of drying must next be considered, as it differs considerably with
respect to different substances.

1626. Degrees of Heat Required.

Flowers or aromatic plants require the smallest increase of heat
beyond the temperature of the season, provided that season be genial:
something more for rinds or roots, and a greater heat for fruits; but
this heat must not be carried to excess.

[FOOLS HAVE AN ABUNDANCE OF VANITY.]

1627. Proportions of Heat.

Philosophic confectioners may avail themselves of the thermometer; but
practice forms the best guide in this case, and therefore we shall
say, without speaking of degrees of Fahrenheit or Réaumur, that if the
necessary heat for flowers is one, that for rinds and roots must be
one and a quarter, that for fruits one and three quarters, or nearly
double of what one may be above the freezing point.

1628. Hints about making Preserves.

It is not generally known that boiling fruit a long time, and
_skimming it well, without sugar_, and _without a cover_ to the
preserving pan, is a very economical and excellent way--economical,
because the bulk of the scum rises from the _fruit_, and not from the
_sugar_; but the latter should be good. Boiling it without a _cover_
allows the evaporation of all the watery particles therefrom, and
renders the preserves firm and well flavoured. The proportions are,
three quarters of a pound of sugar to a pound of fruit. Jam made in
this way of currants, strawberries, raspberries, or gooseberries, is
excellent. The sugar should be added after the skimming is completed.

1629. To make a Syrup.

Dissolve one pound of sugar in about a gill of water, boil for a few
minutes, skimming it till quite clear. To every two pounds of sugar
add the white of one egg well beaten. Boil very quickly, and skim
carefully while boiling.

1630. Covering for Preserves.

White paper cut to a suitable size, dipped in brandy, and put over the
preserves when cold, and then a double paper tied over the top. All
preserves should stand a night before they are covered. Instead of
brandy, the white of eggs may be used to glaze the paper covering, and
the paper may be pasted round the edge of the pot instead of tied--it
will exclude the air better.

1631. To Bottle Fruits.

Let the fruit to be preserved be quite dry, and without blemish. Take
a bottle that is perfectly clean and dry within, and put in the fruit
in layers, sprinkling sugar between each layer, put in the bung, and
tie bladder over, setting the bottles, bung downwards, in a large
stewpan of cold water, with hay between to prevent breaking. When the
skin is just cracking, take them out. All preserves require exclusion
from the air. Place a piece of paper dipped in sweet oil over the top
of the fruit; prepare thin paper, immersed in gum-water, and while
wet, press it over and around the top of the jar; as it dries, it will
become quite firm and tight.

1632. Keeping Apples.

Apples for keeping should be laid out on a _dry_ floor for three
weeks. They may then be packed away in layers, with dry straw between
them. Each apple should be rubbed with a dry cloth as it is put away.
They should be kept in a cool place, but should be sufficiently
covered with straw to protect them from frost. They should be plucked
on a dry day.

1633. Dried Apples.

Dried apples are produced by taking fine apples of good quality, and
placing them in a very slow oven for several hours. Take them out
occasionally, rub and press them flat. Continue until they are done.
If they look dry, rub over them a little clarified sugar.

1634. Preserved Rhubarb.

Peel one pound of the finest rhubarb, and cut it into pieces of two
inches in length; add three quarters of a pound of white sugar, and
the rind and juice of one lemon--the rind to be cut into narrow
strips. Put all into a preserving kettle, and simmer gently until the
rhubarb is quite soft; take it out carefully with a silver spoon, and
put it into jars; then boil the syrup a sufficient time to make it
keep well,--say one hour,--and pour it over the fruit. When cold, put
a paper soaked in brandy over it, and tie the jars down with a bladder
to exclude the air. This preserve should be made in the spring.

[WALK SWIFTLY FROM TEMPTATION, OR IT MAY OVERTAKE YOU.]

1635. Dry Apricots.

Gather before ripe, scald in a jar put into boiling water, pare and
stone them; put into a syrup of half their weight of sugar, in the
proportion of half a pint of water to two pounds of sugar; scald, and
then boil until they are clear. Stand for two days in the syrup, then
put into a thin candy, and scald them in it. Keep two days longer in
the candy, heating them each day, and then lay them on glasses to dry.

1636. Preserved Peaches.

Wipe and pick the fruit, and have ready a quarter of the weight of
fine sugar in powder. Put the fruit into an ice-pot that shuts very
close; throw the sugar over it, and then cover the fruit with brandy.
Between the top and cover of the pot put a double piece of grey paper.
Set the pot in a saucepan of water till the brandy is as hot as you
can bear to put your finger into, but do not let it boil. Put the
fruit into a jar, and pour on the brandy. Cover in same manner as
preserves.

1637. Brandy Peaches.

Drop them into a weak boiling lye, until the skin can be wiped off.
Make a thin syrup to cover them, boil until they are soft to the
finger-nail; make a rich syrup, and add, after they come from the
fire, and while hot, the same quantity of brandy as syrup. The fruit
must be covered.

1638. Preserved Plums (1).

Cut your plums in half (they must not be quite ripe), and take out the
stones. Weigh the plums, and allow a pound of loaf sugar to a pound of
fruit. Crack the stones, take out the kernels, and break them in
pieces. Boil the plurns and kernels very slowly for about fifteen
minutes, in as little water as possible. Then spread them on a large
dish to cool, and strain the liquor. Next day add your syrup, and boil
for fifteen minutes. Put into jars, pour the juice over when warm, and
tie up with bladder when cold, with paper dipped in brandy over the
preserve.

1639. Preserved Plums (2).

Another Way.--Plums for common use are very good done in treacle. Put
your plums into an earthen vessel that holds a gallon, having first
slit each plum with a knife. To three quarts of plums put a pint of
treacle. Cover them over, and set them on hot coals in the chimney
corner. Let them stew for twelve hours or more, occasionally stirring,
and next day put them up in jars. Done in this manner, they will keep
till the next spring.

1640. To Preserve Lemons, Whole, for Dessert.

Take six fine, fresh, well-shaped lemons, cut a hole just round the
stalk, and with a marrow-spoon scoop out the pips, and press out the
juice, but leave the pulp in the lemons. Put them into a bowl with two
or three quarts of spring water, to steep out the bitterness. Leave
them three days, changing the water each day; or only two days if you
wish them to be very bitter. Strain the juice as soon as squeezed
out, boil it with one pound of loaf sugar (setting the jar into which
it was strained in a pan of boiling water fifteen or twenty minutes);
tie it up, _quite hot_, with bladder, and set by till wanted. Taste
the water the lemons are lying in at the end of the third day; if not
bitter, lift the lemons out into a china-lined pan, pour the water
through a strainer upon them, boil gently one or two hours; set by in
a pan. Boil again next day, until so tender that the head of a large
needle will easily pierce the rind. Put in one pound of loaf sugar,
make it just boil, and leave to cool. Next day boil the syrup, and
pour it on the lemons; add one pound of sugar, and hot water to supply
what was boiled away. Lift out the lemons, and boil the syrup and pour
on them again every day for a fortnight, then every three or four
days, adding gradually three pounds of sugar. When the lemons look
clear and bright, boil the syrup pretty hard, add the lemon juice
which had been set by, just boil, skim; put the lemons into jars, pour
the syrup upon them, and tie up the jars _instantly_ with bladder.

[VICE CHEATS ITS VOTARIES.]

1641. Preserved Ginger.

Scald the young roots till they become tender, peel them, and place in
cold water, frequently changing the water: then put into a thin syrup,
and, in a few days, put into jars, and pour a rich syrup over them.

1642. To Preserve Eggs (1).

It has been long known to housewives, that the great secret of
preserving eggs fresh is to place the small end downwards, and keep it
in that position--other requisites not being neglected, such as to
have the eggs perfectly fresh when deposited for keeping, not allowing
them to become wet, keeping them cool in warm weather, and avoiding
freezing in winter. Take an inch board of convenient size, say a foot
wide, and two and a half feet long, and bore it full of holes, each
about an inch and a half in diameter; a board of this size may have
five dozen holes bored in it, for as many eggs. Then nail strips of
thin board two inches wide round the edges to serve as a ledge. Boards
such as this may now be made to constitute the shelves of a cupboard
in a cool cellar. The only precaution necessary is to place the eggs
as fast as they are laid in these holes, with the small end downwards,
and they will keep for months perfectly fresh. The great advantage of
this plan is the perfect ease with which the fresh eggs are packed
away, and again obtained when wanted. A carpenter would make such a
board for a trifling charge.

1643. Preserving Eggs (2).

Another Method.--The several modes recommended for preserving eggs any
length of time are not always successful. The egg, to be preserved
well, should be kept at a temperature so low that the air and fluids
within its shell shall not be brought into a decomposing condition;
and, at the same time, the air outside of its shell should be
excluded, in order to prevent its action in any way upon the egg.

1644. Preserving Eggs, (3) Mixture for.

The following mixture for preserving eggs was patented several years
ago by Mr. Jayne, of Sheffield. He alleged that by means of it he
could keep eggs two years. A part of his composition is often made use
of--perhaps the whole of it would be better. Put into a tub or vessel
one bushel of quicklime, two pounds of salt, half a pound of cream of
tartar, and mix the same together, with as much water as will reduce
the composition, or mixture, to that consistence that it will cause an
egg put into it to swim with its top just above the liquid; then place
the eggs therein.

1645. Preserving Eggs (4).

Eggs may be preserved by applying with a brush a solution of gum
arabic to the shells, and afterwards packing them in dry charcoal dust.

1646. Improving Bad Butter.

Bad butter may be improved greatly by dissolving it in thoroughly hot
water; let it cool, then skim it off, and churn again, adding a little
good salt and sugar. A small portion can be tried and approved before
doing a larger quantity. The water should be merely hot enough to melt
the butter, or it will become oily.

1647. Rancid Butter.

This may be restored by melting it in a water bath, with some coarsely
powdered animal charcoal, which has been thoroughly sifted from dust,
and strained through flannel.

1648. Salt Butter.

Salt butter may be freshened by churning it with new milk, in the
proportion of a pound of butter to a quart of milk. Treat the butter
in all respects in churning as fresh. Cheap earthenware churns for
domestic use may be had at any hardware shop.

1649. To Preserve Milk.

Provide bottles, which must be perfectly clean, sweet, and dry; draw
the milk from the cow into the bottles, and as they are filled,
immediately cork them well up, and fasten the corks with pack-thread
or wire. Then spread a little straw at the bottom of a boiler, on
which place the bottles, with straw between them, until the boiler
contains a sufficient quantity. Fill it up with cold water; heat the
water, and as soon as it begins to boil, draw the fire, and let the
whole gradually cool. When quite cold, take out the bottles and pack
them in sawdust, in hampers, and stow them in the coolest part of the
house. Milk preserved in this manner, and allowed to remain even
eighteen months in bottles, will be as sweet as when first milked from
the cow.

1650. Keeping Meat.

Meat may be kept several days in the height of summer, sweet and good,
by lightly covering it with bran, and hanging it in some high or windy
room, or in a passage where there is a current of air.

1651. Hams, Tongues, &c., Glazing for.

Boil a shin of beef twelve hours in eight or ten quarts of water; draw
the gravy from a knuckle of veal in the same manner; put the same
herbs and spices as if for soup, and add the whole to the shin of
beef. It must be boiled till reduced to a quart. It will keep good for
a year; and when wanted for use, warm a little, and spread over the
ham, tongue, &c., with a feather.

1652. Curing of Hams and Bacon.

The most simple method is to use one ounce and a half of common soda
and the same quantity of saltpetre, to fourteen pounds of ham or
bacon, using the usual quantity of salt. The soda prevents that
hardness in the lean of the bacon which is so often found, and keeps
it quite mellow all through, besides being a preventive of rust.

1653. Preserving Mackerel.

Mackerel are at certain times exceedingly plentiful, especially to
those who live near the coast. They may be preserved so as to make an
excellent and well-flavoured dish, weeks or months after the season is
past, by the following means. Having chosen some fine fish, cleanse
them perfectly, and either boil them or lightly fry them in oil. The
fish should be divided, and the bones, heads, and skins removed; they
should then be well rubbed over with the following seasoning:--For
every dozen good-sized fish use three tablespoonfuls of salt (heaped),
one ounce and a half of common black pepper, six or eight cloves, and
a little mace, finely powdered, and as much nutmeg, grated, as the
operator chooses to afford,--not, however, exceeding one nutmeg. Let
the whole surface be well covered with the seasoning; then lay the
fish in layers packed into a stone jar (not a glazed one); cover the
whole with good vinegar, and if they be intended to be long kept, pour
salad oil or melted fat over the top. _Caution._--The glazing on
earthen jars is made from lead or arsenic, from which vinegar draws
forth poison.

1654. Preserving Potatoes.

The preservation of potatoes by dipping them in boiling water is a
valuable and useful discovery. Large quantities may be cured at once,
by putting them into a basket as large as the vessel containing the
boiling water will admit, and then just dipping them a minute or two,
at the utmost. The germ, which is so near the skin, is thus destroyed
without injury to the potato. In this way several tons might be cured
in a few hours. They should be then dried in a warm oven, and laid up
in sacks, secure from the frost, in a dry place.

1655. To Preserve Cucumbers.

Take large and fresh-gathered cucumbers; split them down and take out
all the seeds, lay them in salt and water, sufficiently strong to bear
an egg, for three days; set them on a fire with cold water, and a
small lump of alum, and boil them a few minutes, or till tender; drain
them, and pour on them a thin syrup:--let them lie two days; boil the
syrup again, and put it over the cucumbers; repeat this part of the
process a second and a third time; then have ready some fresh
clarified sugar, boiled to a _blow_ (which may be known by dipping the
skimmer into the sugar, and blowing strongly through the holes of it;
if little bladders appear, it has attained that degree); put in the
cucumbers, and simmer for five minutes;--set by till next day;--boil
the syrup and cucumbers again, and put them in glasses for use.

1656. Pickling.

There are three methods of pickling; the most simple is merely to put
the article into cold vinegar. The strongest pickling vinegar of white
wine should always be used for pickles; and for white pickles, use
distilled vinegar. This method may be recommended for all such
vegetables as, being hot themselves, do not require the addition of
spice, and such as do not require to be softened by heat, as capsicum,
chili, nasturtiums, button-onions, radish-pods, horseradish, garlic,
and shalots. Half fill the jars with best vinegar, fill them up with
the vegetables, and tie down immediately with bladder and leather.
One advantage of this plan is that those who grow nasturtiums,
radish-pods, and so forth, in their own gardens, may gather them from
day to day, when they are exactly of the proper growth. They are very
much better if pickled quite fresh, and all of a size, which can
scarcely be obtained if they be pickled all at the same time. The
onions should be dropped in the vinegar as fast as peeled; this
secures their colour. The horseradish should be scraped a little
outside, and cut up in rounds half an inch deep.

1657. The Second Method of Pickling.

The second method of pickling is that of heating vinegar and spice,
and pouring them hot over the vegetables to be pickled, which are
previously prepared by sprinkling with salt, or immersing in brine. Do
not boil the vinegar, for if so its strength will evaporate. Put the
vinegar and spice into a jar, bung it down tightly, tie a bladder
over, and let it stand on the hob or on a trivet by the side of the
fire for three or four days; shake it well three or four times a day.
This method may be applied to gherkins, French beans, cabbage,
brocoli, cauliflowers, onions, and so forth.

1658. The Third Method of Pickling.

The third method of pickling is when the vegetables are in a greater
or less degree done over the fire. Walnuts, artichokes, artichoke
bottoms and beetroots are done thus, and sometimes onions and
cauliflowers.

1659. French Beans.

The best sort for this purpose are white runners. They are very large,
long beans, but should be gathered quite young, before they are
half-grown; they may be done in the same way as described in par. 1656.

1660. Onions.

Onions should be chosen about the size of marbles; the silver-skinned
sort are the best. Prepare a brine, and put them into it hot; let them
remain one or two days, then drain them, and when quite dry, put them
into clean, dry jars, and cover them with hot pickle, in every quart
of which has been steeped one ounce each of horseradish sliced, black
pepper, allspice, and salt, with or without mustard seed. In all
pickles the vinegar should always be two inches or more above the
vegetables, as it is sure to shrink, and if the vegetables are not
thoroughly immersed in pickle they will not keep.

1661. Red Cabbage.

Choose fine firm cabbages--the largest are not the best; trim off the
outside leaves; quarter the cabbage, take out the large stalk, slice
the quarters into a cullender, and sprinkle a little salt between the
layers; put but a little salt--too much will spoil the colour; let it
remain in the cullender till next day, shake it well, that all the
brine may run off; put it in jars, cover it with a hot pickle composed
of black pepper and allspice, of each an ounce, ginger pounded,
horseradish sliced, and salt, of each half an ounce, to every quart of
vinegar (steeped as above directed); two capsicums may be added to a
quart, or one drachm of cayenne.

1662. Garlic and Shalots.

Garlic and shalots may be pickled in the same way as onions.

1663. Melons, Mangoes and Long Cucumbers.

Melons, mangoes and long cucumbers may all be done in the same manner.
Melons should not be much more than half-grown; cucumbers full grown,
but not overgrown. Cut off the top, but leave it hanging by a bit of
rind, which is to serve as a hinge to a box-lid; with a marrow-spoon
scoop out all the seeds, and fill the fruit with equal parts of
mustard seed, ground pepper, and ginger, or flour of mustard instead
of the seed, and two or three cloves of garlic. The lid which encloses
the spice may be sewed down or tied, by running a white thread through
the cucumber and through the lid, then, after tying it together, cut
off the ends. The pickle may be prepared with the spices directed for
cucumbers, or with the following, which bears a nearer resemblance to
the Indian method:--To each quart of vinegar put salt, flour of
mustard, curry powder, bruised ginger, turmeric, half an ounce of
each, cayenne pepper one drachm, all rubbed together with a large
glassful of salad oil; shalots two ounces, and garlic half an ounce,
sliced; steep the spice in the vinegar as before directed, and put the
vegetables into it hot.

1664. Brocoli or Cauliflowers.

Choose such as are firm, and of full size; cut away all the leaves,
and pare the stalk; pull away the flowers by bunches, steep in brine
two days, then drain them, wipe them dry, and put them into hot
pickle; or merely infuse for three days three ounces of curry powder
in every quart of vinegar.

1665. Walnuts.

Be particular in obtaining them exactly at the proper season; if they
go beyond the middle of July, there is danger of their becoming hard
and woody. Steep them a week in brine. If they are wanted to be soon
ready for use, prick them with a pin, or run a larding-pin several
times through them; but if they are not wanted in haste, this method
had better be left alone. Put them into a kettle of brine, and give
them a gentle simmer, then drain them on a sieve, and lay them on fish
drainers (or what is equally good, the cover of a wicker hamper), in
an airy place, until they become black; then make a pickle of vinegar,
adding to every quart, black pepper one ounce, ginger; shalots, salt,
and mustard seed, one ounce each. Most pickle vinegar, when the
vegetables are used, may be turned to use, walnut pickle in
particular; boil it up, allowing to each quart, four or six anchovies
chopped small, and a large tablespoonful of shalots, also chopped. Let
it stand a few days, till it is quite clear, then pour off and bottle.
It is an excellent store sauce for hashes, fish, and various other
purposes.

1666. Beetroots.

Boil or bake them gently until they are nearly done; according to the
size of the root they will require from an hour and a half to two
hours; drain them, and when they begin to cool, peel and cut in slices
half an inch thick, then put them into a pickle composed of black
pepper and allspice, of each one ounce; ginger pounded, horseradish
sliced, and salt, of each half an ounce to every quart of vinegar,
steeped. Two capsicums may be added to a quart, or one drachm of
cayenne.

1667. Artichokes.

Gather young artichokes as soon as formed; throw them into boiling
brine, and let them boil two minutes; drain them; when cold and dry,
put them in jars, and cover with vinegar, prepared as method the
third, but the only spices employed should be ginger, mace, and nutmeg.

1668. Artichoke Bottoms.

Select full-grown artichokes and boil them; not so much as for eating,
but just until the leaves can be pulled; remove them and the choke; in
taking off the stalk, be careful not to break it off so as to bring
away any of the bottom; it would be better to pare them with a silver
knife, and leave half an inch of tender stalk coming to a point; when
cold, add vinegar and spice, the same as for artichokes.

1669. Mushrooms.

Choose small white mushrooms; they should be of but one night's
growth. Cut off the roots, and rub the mushrooms clean with a bit of
flannel and salt; put them in a jar, allowing to every quart of
mushrooms one ounce of salt, one ounce of ginger, half an ounce of
whole pepper, eight blades of mace, a bay-leaf, a strip of lemon rind,
and a wineglassful of sherry; cover the jar close, and let it stand on
the hob or on a stove, so as to be thoroughly heated, and on the point
of boiling. Let it remain thus a day or two, till the liquor is
absorbed by the mushrooms and spices; then cover them with hot
vinegar, close them again, and stand till it just comes to a boil;
then take them away from the fire. When they are quite cold, divide
the mushrooms and spice into wide-mouthed bottles, fill them up with
the vinegar, and tie them over. In a week's time, if the vinegar has
shrunk so as not entirely to cover the mushrooms, add cold vinegar. At
the top of each bottle put a teaspoonful of salad or almond oil; cork
close, and dip in bottle resin.

1670. Samphire.

On the sea coast this is merely preserved in water, or equal parts of
sea-water and vinegar; but as it is sometimes sent fresh as a present
to inland parts, the best way of managing it under such circumstances
is to steep it two days in brine, then drain and put it in a stone jar
covered with vinegar, and having a lid, over which put thick paste of
flour and water, and set it in a very cool oven all night, or in a
warmer oven till it nearly but not quite boils. Then let it stand on
a warm hob for half an hour, and allow it to become quite cold before
the paste is removed; then add cold vinegar, if any more is required,
and secure as other pickles.

1671. Indian Pickle.

The vegetables to be employed for this favourite pickle are small hard
knots of white cabbage, sliced; cauliflowers or brocoli in flakes;
long carrots, not larger than a finger, or large carrots sliced (the
former are far preferable); gherkins, French beans, small button
onions, white turnip radishes half grown, radish-pods, shalots, young
hard apples; green peaches, before the stones begin to form; vegetable
marrow, not larger than a hen's egg; small green melons, celery,
shoots of green elder, horseradish, nasturtiums, capsicums, and
garlic.

As all these vegetables do not come in season together, the best
method is to prepare a large jar of pickle at such time of the year as
most of the things may be obtained, and add the others as they come in
season. Thus the pickle will be nearly a year in making, and ought to
stand another year before using, when, if properly managed, it will be
excellent, but it will keep and continue to improve for years.

For preparing the several vegetables, the same directions may be
observed as for pickling them separately, only following this general
rule--that, if possible, boiling is to be avoided, and soaking in
brine to be preferred. Be very particular that every ingredient is
perfectly dry before it is put into the jar, and that the jar is very
closely tied down every time that it is opened for the addition of
fresh vegetables. Neither mushrooms, walnuts, nor red cabbage are to
be admitted.

_For the pickle:_--To a gallon of the best white wine vinegar add salt
three ounces, flour of mustard half a pound, turmeric two ounces,
white ginger sliced three ounces, cloves one ounce, mace, black
pepper, long pepper, white pepper, half an ounce each, cayenne two
drachms, shalots peeled four ounces, garlic peeled two ounces; steep
the spice in vinegar on the hob or trivet for two or three days. The
mustard and turmeric must be rubbed smooth with a little cold vinegar,
and stirred into the rest when as near boiling as possible. Such
vegetables as are ready may be put in; when cayenne, nasturtiums, or
any other vegetables mentioned in the first method of pickling (_par_.
1656) come in season, put them in the pickle as they are; for the
preparation of vegetables mentioned in the second method (_par_.
1657), use a small quantity of hot vinegar without spice; when cold,
pour it off, and put the vegetables into the general jar.

If the vegetables are greened in vinegar, as French beans and
gherkins, this will not be so necessary, but the adoption of this
process will tend to improve all. Onions had better not be wetted at
all; but if it be desirous not to have the full flavour, both onions,
shalots, and garlic may be sprinkled with salt in a cullender, to draw
off all the strong juice; let them lie two or three hours. The elder,
apples, peaches, and so forth, should be greened as gherkins. The
roots, radishes, carrots, celery, are only soaked in brine and dried.
Half a pint of salad oil is sometimes added. It should be rubbed up in
a bowl with the flour of mustard and turmeric.--It is not essential to
Indian pickle to have every variety of vegetable here mentioned; but
all these are admissible, and the greater the variety the more the
pickle is approved.

1672. To Pickle Gherkins.

Put about two hundred and fifty in strong brine, and let them remain
in it three hours. Put them in a sieve to drain, wipe them, and place
them in a jar. For a pickle, best vinegar, one gallon; common salt,
six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half
an ounce; mace, half an ounce; one nutmeg, sliced; a stick of
horseradish, sliced; boil fifteen minutes; skim it well. When cold,
pour it over them, and let stand twenty-four hours, covered up; put
them into a pan over the fire, and let them simmer only until they
attain a green colour. Tie the jars down closely with bladder and
leather.

1673. Pickled Eggs.

If the following pickle were generally known, it would be more
generally used. It is an excellent pickle to be eaten with cold meat,
&c. The eggs should be boiled hard (say ten minutes), and then
divested of their shells; when _quite cold_ put them in jars, and pour
over them vinegar (sufficient to quite _cover_ them), in which has
been previously boiled the usual spices for pickling; tie the jars
down tight with bladder, and keep them till they begin to change
colour.

1674. Pickling, Mems. relating to.

Do not keep pickles in common earthenware, as the glazing contains
lead, and combines with the vinegar. Vinegar for pickling should be
sharp, though not the sharpest kind, as it injures the pickles. If you
use copper, bell-metal, or brass vessels for pickling, never allow the
vinegar to cool in them, as it then is poisonous. Vinegar may be
prepared ready for use for any kind of pickling by adding a
teaspoonful of alum and a teacupful of salt to three gallons of
vinegar, with a bag containing pepper, ginger root, and all the
different spices that are used in pickling. Keep pickles only in wood
or stone ware. Anything that has held grease will spoil pickles. Stir
pickles occasionally, and if there are soft ones take them out, and
scald the vinegar, and pour it hot over the pickles. Keep enough
vinegar in every jar to cover the pickles completely. If it is weak,
take fresh vinegar and pour on hot. Do not boil vinegar or spice above
five minutes.

1675. To Make British Anchovies.

Procure a quantity of sprats, as fresh as possible; do not wash or
wipe them, but just take them as caught, and for every peck of the
fish take two pounds of common salt, a quarter of a pound of bay salt,
four pounds of saltpetre, two ounces of salprunella, and two
pennyworth of cochineal. Pound all these ingredients in a mortar,
mixing them well together. Then take stone jars or small kegs,
according to your quantity of sprats, and place a layer of the fish
and a layer of the mixed ingredients alternately, until the pot is
full; then press hard down, and cover close for six months, when they
will be fit for use.

1676. Aromatic/Moth Repellant.

A very pleasant perfume, and also preventive against moths, may be
made of the following ingredients:--Take of cloves, caraway seeds,
nutmeg, mace, cinnamon, and Tonquin beans, of each one ounce; then add
as much Florentine orris root as will equal the other ingredients put
together. Grind the whole well to powder, and then put it in little
bags among your clothes, &c.

1677. Lavender Scent Bag.

Take of lavender flowers, free from stalk, half a pound; dried thyme
and mint, of each half an ounce; ground cloves and caraways, of each a
quarter of an ounce; common salt, dried, one ounce, mix the whole well
together, and put the product into silk or cambric hags. In this way
it will perfume the drawers and linen very nicely.

1678. Lavender Water.

Essence of musk, four drachms; essence of ambergris, four drachms; oil
of cinnamon, ten drops; English lavender, six drachms; oil of
geranium, two drachms; spirit of wine, twenty ounces. To be all mixed
together.

1679. Honey Water.

Rectified spirit, eight ounces; oil of cloves, oil of bergamot, oil of
lavender, of each half a drachm; musk, three grains; yellow sanders
shavings, four drachms. Let it stand for eight days, then add two
ounces each of orange-flower water and rose water.

1680. Honey Soap.

Cut thin two pounds of yellow soap into a double saucepan,
occasionally stirring it till it is melted, which will be in a few
minutes if the water is kept boiling around it, then add a quarter of
a pound of palm oil, a quarter of a pound of honey, three pennyworth
of true oil of cinnamon; let all boil together another six or eight
minutes; pour out and let it stand till next day, it is then fit for
immediate use. If made as directed it will be found to be a very
superior soap.

1681. The Hands.

Take a wineglassful of eau-de-Cologne, and another of lemon juice;
then scrape two cakes of brown windsor soap to a powder, and mix well
in a mould. When hard, it will be an excellent soap for whitening the
hands.

1682 To Whiten the Nails.

Diluted sulphuric acid, two drachms; tincture of myrrh, one drachm;
spring water, four ounces: mix. First cleanse with white soap and then
dip the fingers into the mixture. A delicate hand is one of the chief
points of beauty; and these applications are really effective.

1683. Removing Stains.

Stains may be removed from the hands by washing them in a small
quantity of oil of vitriol and cold water without soap. Salts of lemon
is also efficacious in removing ink-stains from the hands as well as
from linen.

1684. Cold Cream.

i. Oil of almonds, one pound; white wax, four ounces. Melt together
gently in an earthen vessel, and when nearly cold stir in gradually
twelve ounces of rose-water.

ii. White wax and spermaceti, of each half an ounce; oil of almonds,
four ounces; orange-flower water, two ounces Mix as directed for
No. i.

1685. To Soften the Skin and Improve the Complexion.

If flowers of sulphur be mixed in a little milk, and after standing an
hour or two, the milk (without disturbing the sulphur) be rubbed into
the skin, it will keep it soft and make the complexion clear. It is to
be used before washing. The mixture, it must be borne in mind, will
not keep. A little should be prepared over night with evening milk,
and used the next morning, but not afterwards. About a wine-glassful
made for each occasion will suffice.

1686. Eyelashes.

To increase the length and strength of the eyelashes, simply clip the
ends with a pair of scissors about once a month. In eastern countries
mothers perform the operation on their children, both male and female,
when they are mere infants, watching the opportunity whilst they
sleep. The practice never fails to produce the desired effect.

1687. The Teeth.

Dissolve two ounces of borax in three pints of water; before quite
cold, add thereto one teaspoonful of tincture of myrrh, and one
tablespoonful of spirits of camphor: bottle the mixture for use. One
wineglassful of the solution, added to half a pint of tepid water, is
sufficient for each application. This solution, applied daily,
preserves and beautifies the teeth, extirpates tartarous adhesion,
produces a pearl-like whiteness, arrests decay, and induces a healthy
action in the gums.

1688. Camphorated Dentifrice.

Prepared chalk, one pound; camphor, one or two drachms. The camphor
must be finely powdered by moistening it with a little spirit of wine,
and then intimately mixing it with the chalk.

1689. Myrrh Dentifrice.

Powdered cuttlefish, one pound; powdered myrrh, two ounces.

1690. American Tooth Powder.

Coral, cuttlefish bone, dragon's blood, of each eight drachms; burnt
alum and red sanders, of each four drachms; orris root, eight drachms;
cloves and cinnamon, of each half a drachm; vanilla, eleven grains;
rose-wood, half a drachm; rose-pink, eight drachms. All to be finely
powdered and mixed.

1691. Quinine Tooth Powder.

Rose pink, two drachms; precipitated chalk, twelve drachms; carbonate
of magnesia, one drachm; quinine (sulphate), six grains. All to be
well mixed together.

1692 Hair Dye.

To make good hair dye some lime must be first obtained, and reduced to
powder by throwing a little water upon it. The lime must then be mixed
with litharge in the proportion of three parts of lime to one of
litharge. This mixture, when sifted through a fine hair sieve, forms
the most effectual hair dye that has yet been discovered.

1693. Directions for Application.

Put a quantity of the mixture in a saucer, pour boiling water upon it,
and mix it up with a knife like thick mustard; divide the hair into
thin layers with a comb, and plaster the mixture thickly into the
layers to the roots, and all over the hair. When it is completely
covered with it, lay over it a covering of damp blue or brown paper,
then bind over it, closely, a hankerchief, then put on a night-cap,
over all, and go to bed; in the morning brush out the powder, wash
thoroughly with soap and warm water, then dry, curl, oil, &c. Hair
thus managed will be a permanent and beautiful black.

1694. Hair Dye, usually styled Colombian, Argentine, &c., &c.

Solution No. i., Hydrosulphuret of ammonia, one ounce; solution of
potash, three drachms; distilled or rain water, one ounce (all by
measure). Mix, and put into small bottles, labelling it No. i.

Solution No. ii. Nitrate of silver, one drachm; distilled or rain
water, two ounces. Dissolve and label No. ii.

1695. Directions for Application.

The solution No. i. is first applied to the hair with a tooth brush,
and the application continued for fifteen or twenty minutes. The
solution No. ii. is then brushed over, a comb being used to separate
the hairs, and allow the liquid to come in contact with every part.
Care must be taken that the liquid does not touch the skin, as the
solution No. ii. produces a permanent dark stain on all substances
with which it comes in contact. If the shade is not sufficiently deep,
the operation may be repeated. The hair should be cleansed from
grease before using the dye.

1696. To test Hair Dye.

To try the effect of hair dye upon hair of any colour, cut off a lock
and apply the dye thoroughly as directed above. This will be a
guarantee of success, or will at least guard against failure.

1697. The proper Application of Hair Dyes.

The efficacy of hair dyes depends as much upon their proper
application as upon their chemical composition. If not evenly and
patiently applied, they give rise to a mottled and dirty condition of
the hair. A lady, for instance, attempted to use the lime and litharge
dye, and was horrified on the following morning to find her hair
spotted red and black, almost like the skin of a leopard. The mixture
had not been properly applied.

1698. Compounds to Promote the Growth of Hair.

When the hair falls off, from diminished action of the scalp,
preparations of cantharides often prove useful; they are sold under
various high-sounding titles. The following directions are as good as
any of the more complicated receipts:

[THRIVE BY HONESTY, OR REMAIN POOR.]

1699. Pomade against Baldness.

Beef marrow, soaked in several waters, melted and strained, half a
pound; tincture of cantharides (made by soaking for a week one drachm
of powdered cantharides in one ounce of proof spirit), one ounce; oil
of bergamot, twelve drops.

1700. Erasmus Wilson's Lotion against Baldness.

Eau-de-Cologne, two ounces; tincture of cantharides, two drachms; oil
of lavender or rosemary, of either ten drops. These applications must
be used once or twice a day for a considerable time; but if the scalp
become sore, they must be discontinued for a time, or used at longer
intervals.

1701. Bandoline or Fixature.

Several preparations are used; the following are the best:

i. Mucilage of clean picked Irish moss, made by boiling a quarter of
an ounce of the moss in one quart of water until sufficiently thick,
rectified spirit in the proportion of a teaspoonful to each bottle,
to prevent its being mildewed. The quantity of spirit varies
according to the time it requires to be kept.

ii. Gum tragacanth, one drachm and a half; water, half a pint; proof
spirit (made by mixing equal parts of rectified spirit and water),
three ounces; otto of roses, ten drops; soak for twenty-four hours
and strain. Bergamot may be substituted for the otto of roses.

1702. Excellent Hair Wash.

Take one ounce of borax, half an ounce of camphor; powder these
ingredients fine, and dissolve them in one quart of boiling water;
when cool, the solution will be ready for use; damp the hair
frequently. This wash effectually cleanses, beautifies, and
strengthens the hair, preserves the colour, and prevents early
baldness. The camphor will form into lumps after being dissolved, but
the water will be sufficiently impregnated.

1703. Hair Oils.--Rose Oil.

Olive oil, one pint; otto of roses, five to sixteen drops. Essence of
bergamot, being much cheaper, is commonly used instead of the more
expensive otto of rose.

1704. Red Rose Oil.

The same. The oil coloured before scenting, by steeping in it one
drachm of alkanet root, with a gentle heat, until the desired tint is
produced.

1705. Oil of Roses.

Olive oil, two pints; otto of roses, one drachm; oil of rosemary, one
drachm: mix. It may be coloured red by steeping a little alkanet root
in the oil (with heat) before scenting it.

1706. Pomatums.

For making pomatums, the lard, fat, suet, or marrow used must be
carefully prepared by being melted with as gentle a heat as possible,
skimmed, strained, and cleared from the dregs which are deposited on
standing.

1707. Common Pomatum.

Mutton suet, prepared as above, one pound; lard, three pounds;
carefully melted together, and stirred constantly as it cools, two
ounces of bergamot being added.

1708. Hard Pomatum.

Lard and mutton suet carefully prepared, of each one pound; white wax,
four ounces; essence of bergamot, one ounce.

1709. Castor Oil Pomade.

Castor oil, four ounces; prepared lard, two ounces; white wax, two
drachms; bergamot, two drachms; oil of lavender, twenty drops. Melt
the fat together, and on cooling add the scents, and stir till cold.

1710. Superfluous Hair.

Any remedy is doubtful; many of those commonly used are dangerous. The
safest plan is as follows:--The hairs should be perseveringly plucked
up by the roots, and the skin, having been washed twice a day with
warm soft water, without soap, should be treated with the following
wash, commonly called MILK OF ROSES:

Beat four ounces of sweet almonds in a mortar, and add half an ounce
of white sugar during the process; reduce the whole to a paste by
pounding; then add, in small quantities at a time, eight ounces of
rose water. The emulsion thus formed should be strained through a fine
cloth, and the residue again pounded, while the strained fluid should
be bottled in a large stoppered vial. To the pasty mass in the mortar
add half an ounce of sugar, and eight ounces of rose water, and strain
again. This process must be repeated three times.

To the thirty-two ounces of fluid, add twenty grains of the bichloride
of mercury, dissolved in two ounces of alcohol, and shake the mixture
for five minutes. The fluid should be applied with a towel,
immediately after washing, and the skin gently rubbed with a dry
cloth, till _perfectly_ dry. Wilson, in his work on _Healthy Skin,_
writes as follows:

"Substances are sold by the perfumers called depilatories, which are
represented as having the power of removing hair. But the hair is
not destroyed by these means, the root and that part of the shaft
implanted within the skin still remain, and are ready to shoot up
with increased vigour as soon as the depilatory is withdrawn. The
effect of the depilatory is the same, in this respect, as that of a
razor, and the latter is, unquestionably, the better remedy. It must
not, however, be imagined that depilatories are negative remedies,
and that, if they do no permanent good, they are, at least,
harmless; that is not the fact; they are violent irritants, and
require to be used with the utmost caution."

1711. To Clean Hair Brushes.

As hot water and soap very soon soften the hair, and rubbing completes
its destruction, use soda, dissolved in cold water, instead; soda
having an affinity for grease, it cleans the brush with little
friction. Do not set them near the fire, nor in the sun, to dry, but
after shaking well, set them on the point of the handle in a shady
place.

1712. To Clean Sponge.

Immerse it in cold buttermilk, and soak for a few hours, then wash out
in clean water.

1713. The Young Lady's Toilette.

i. _Self-Knowledge--The Enchanted Mirror._

This curious glass will bring your faults to light,
And make your virtues shine both strong and bright.

ii. _Contentment--Wash to Smooth Wrinkles._

A daily portion of this essence use,
'Twill smooth the brow, and tranquillity infuse.

iii. _Truth--Fine Lip-salve._

Use daily for your lips this precious dye.
They'll redden, and breathe sweet melody.

iv. _Prayer--Mixture, giving Sweetness to the Voice._

At morning, noon, and night this mixture take,
Your tones, improved, will richer music make.

v. _Compassion--Best Eye-water._

These drops will add great lustre to the eye;
When more you need, the poor will you supply.

vi. _Wisdom--Solution to prevent Eruptions._

It calms the temper, beautifies the face,
And gives to woman dignity and grace.

vii. _Attention and Obedience--Matchless Pair of Ear-rings._

With these clear drops appended to the ear,
Attentive lessons you will gladly hear.

viii. _Neatness and Industry--Indispensable Pair of Bracelets._

Clasp them on carefully each day you live,
To good designs they efficacy give.

ix. _Patience--An Elastic Girdle._

The more you use the brighter it will grow,
Though its least merit is external show.

x. _Principle--Ring of Tried Gold._

Yield not this golden bracelet while you live,
'Twill sin restrain, and peace of conscience give.

xi. _Resignation--Necklace of Purest Pearl._

This ornament embellishes the fair,
And teaches all the ills of life to bear.

xii. _Love--Diamond Breast-pin_.

Adorn your bosom with this precious pin,
It shines without, and warms the heart within.

xiii--_Politeness--A Graceful Bandeau_.

The forehead neatly circled with this band,
Will admiration and respect command.

xiv. _Piety--A Precious Diadem_.

Whoe'er this precious diadem shall own,
Secures herself an everlasting crown.

xv. _Good Temper--Universal Beautifier_.

With this choice liquid gently touch the mouth,
It spreads o'er all the face the charms of youth.

1714. Bathing.