Chapter XIV: Part 14

One cake (half a pound) of Baker's chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and pour the other ingredients into this. Let it boil at least half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the kettle. Pour in a large tablespoonful extract of vanilla, take from the fire and stir rapidly till it begins to thicken like mush. Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares.--_Mrs. S. T._

_Caramels._

Three pounds white sugar, half a pound of chocolate, one pint milk, six ounces of butter. Boil three-quarters of an hour and stir constantly.--_Mrs. R. C._

CHOCOLATE CARAMELS.

Two and one-half pounds of sugar, three-quarters pound of chocolate, one quarter pound of butter, half a pint of milk or cream.--_Mrs. W. C. R._

CREAM CHOCOLATE.

One cupful of cream, with enough white sugar to thicken it. Boil till thick, and when cold, roll up in little balls and put them on a dish on which has been poured some melted chocolate. Then pour over them with a spoon some melted chocolate. When quite cool, cut apart and trim off the edges, if uneven. This cream should be seasoned with a few drops of vanilla and the dish should be buttered.--_Miss N._

COCOANUT CARAMELS.

One-quarter pound Baker's chocolate (half cake), one-quarter pound butter, two pounds nice brown sugar, one teacup rich milk. Stew half an hour or till thick. Add a grated cocoanut. Stir till it begins to boil again. Take from the fire, stir in a tablespoonful vanilla, and pour into buttered dishes. When cool enough to handle, make into balls, the size of a walnut and place on buttered dishes.--_Mrs. S. T._

_Cocoanut Caramels._

Pour a teacup of boiling milk over one-quarter cake of pounded chocolate. Let it steep an hour, then add one and one-quarter pounds of white sugar, and the milk of a cocoanut. Boil till perfectly done. Then remove from the fire, adding the grated cocoanut. Season with vanilla, pour in buttered dishes, and cut in blocks.--_Mrs. W. C._

COCOANUT BALLS.

Wet two pounds of sugar with the milk of a cocoanut. Boil and stir till it begins to granulate. Then stir in the cocoanut grated fine. Boil a short time longer, then pour into buttered dishes, and as soon as it can be handled make into balls.--_Mrs. J. M._

COCOANUT DROPS.

The white part of a grated cocoanut, whites of four eggs well beaten, one-half pound sifted white sugar. Flavor with rose water or lemon. Mix all as thick as can be stirred; lay in heaps half an inch apart, on paper or on a baking-pan, in a hot oven. Take them out when they begin to look yellowish.--_Mrs. R._

ALMOND MACAROONS.

One-half pound almonds, blanched and pounded, with a teaspoonful essence of lemon, till a smooth paste. Add an equal quantity of sifted white sugar and the whites of two eggs. Work well together with a spoon. Dip your hand into water and work them into balls the size of a nutmeg. Lay them on white paper an inch apart, then dip your hand in water and smooth them. Put them in a slow oven for three-quarters of an hour. Cocoanut may be used instead of almonds.--_Mrs. M. G. H._

WINE.

Be sure to get perfectly ripe fruit for making wine, but do not gather it immediately after rain, as it is watery then and less sweet than usual.

Be very careful to stop the wine securely as soon as fermentation ceases, as otherwise it will lose its strength and flavor. Watch carefully to see when fermentation ceases.

Strawberry wine makes a delicious flavoring for syllabub, cake, jelly, etc., and so does gooseberry wine. Dewberries make a prettier and better wine than blackberries, and have all the medicinal virtues of the latter.

The clearest wine is made without straining, by the following process: Take a tub or barrel (a flour-barrel for instance), and make a little pen of sticks of wood at the bottom. On top of this pen lay an armful of clean straw. Bore a hole in the side of the tub or barrel as near the bottom as possible, and set it on a stool or box so as to admit of setting a vessel underneath it. After mashing the berries intended for wine, put them on top the straw, and let the juice drain through it and run through the hole at the side of the tub or barrel into the vessel set beneath to catch it. Be careful to have this vessel large enough to avoid its being overrun. Any open stone vessel not used before for pickle will answer, or a bucket or other wooden vessel may be used. Let the berries remain on the straw and drain from evening till the next morning. Some persons make a slight variation on the process above described, by pouring hot water over the berries after putting them on the straw. After the draining is over, an inferior sort of wine may be made by squeezing the berries.

The following process will make wine perfectly clear: To a half-gallon of wine put two wine-glasses of sweet milk. Stir it into the wine and pour it all in a transparent half-gallon bottle. Stop it and set it by for twenty-four hours, at the end of which time the wine will be beautifully clear, the sediment settling with the milk at the bottom. Pour off the wine carefully into another bottle, not allowing any of the sediment or milk to get into the fresh bottle. The same directions apply to vinegar.

BLACKBERRY WINE.

Fill large stone jars with ripe black or dewberries. Cover them with water, mash them, and let them stand several hours, or, if freshly gathered, let them stand all night. Then strain through a thick cloth and add three pounds white sugar to each gallon of juice. Let the wine stand a few days in the jars, stirring and skimming each day. Put it in a demijohn, but do not cork it up for some time.--_Mrs. M. D._

_Blackberry Wine._

Measure the berries and bruise them; to every gallon adding one quart of boiling water. Let it stand twenty-four hours, stirring occasionally; then strain off the liquor into a cask, adding two pounds sugar to every gallon. Cork tight and let it stand till the following October, when it will be ready for use without further boiling or straining.

_Blackberry Wine._

One bushel very ripe berries makes ten gallons wine. Mash the berries as fine as possible and pour over them a water-bucket of clear spring water. Cover it and let it stand twenty-four hours to ferment. Next day strain through a cloth, and to every three quarts juice add two quarts clear cold water and five pounds common brown sugar. Pour in a demijohn or runlet, reserving some to fill the vessel as fermentation goes on. After six or eight days, put to every ten gallons one-half box gelatine. After two weeks, cover the bung-hole with a piece of muslin. Two or three weeks later, cork tightly and then leave undisturbed for six months. After that time, bottle and seal. Superior currant wine may be made by this recipe.--_Mrs. F._

_Blackberry Wine._

Fill a large stone jar with the ripe fruit and cover it with water. Tie a cloth over the jar and let them stand three or four days to ferment; then mash and press them through a cloth. To every gallon of juice add three pounds of brown sugar. Return the mixture to the jar and cover closely. Skim it every morning for more than a week, until it clears from the second fermentation. When clear, pour it carefully from the sediment into a demijohn. Cork tightly, set in a cool place, When two months old it will be fit for use.--_Mrs. Gen. R. E. Lee._

[Copied from a recipe in Mrs. Lee's own handwriting.]

GRAPE WINE.

Take any convenient quantity of perfectly ripe grapes. Mash them so as to break all the skins, and put them in a tub or other clean vessel, and let them remain twenty-four hours; with a cider-press or other convenient apparatus, express all the juice, and to each gallon of juice thus obtained add from two to two and a half pounds of white sugar (if the grapes are sweet, two pounds will be enough), put the juice and sugar in a keg or barrel, and cover the bung-hole with a piece of muslin, so the gas can escape and dust and insects cannot get in; let it remain perfectly quiet until cold weather, then bung up tightly. This wine will need no clarifying; if allowed to rest perfectly still it can be drawn off perfectly clear.--_Mr. W. A. S._

_Grape Wine._

Pick the grapes from the bunch, mash thoroughly, and let them stand twenty-four hours. Then strain and add three pounds of sugar to every gallon of juice. Leave in a cask six months, and then bottle, putting three raisins in each bottle.--_Mrs. R. L._

_Grape Wine._

Press the grapes, and when the juice settles, add two pounds of white sugar to four quarts of juice. Let it stand twenty-four hours, drain, put in a cask; do not stop tightly till the fermentation is over.--_Mrs. R. A._

CATAWBA GRAPE WINE.

Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice. Put in a cask, leave the bung out, and put coarse muslin over the hole to admit the air. Let it stand six weeks, or till fermentation ceases. Then close the mouth of the cask and let the wine stand several months, after which it may be drawn off.--_Mrs. R. D._

_Catawba Grape Wine._

To every gallon of grape juice add one quart of cold, clear water, and three pounds of "A" sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be carefully racked, bottled, and sealed.--_Mrs. Dr. E._

FOX GRAPE WINE.

To every bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung.--_Mrs. Gen. R. E. Lee._

[The above was copied from an autograph recipe of Mrs. Lee's, kindly furnished by her daughter.]

WILD BLACK GRAPE WINE.

Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in the same way. If you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however.

This wine has to be kept much longer than blackberry wine before it is fit for use.--_Mrs. M. D._

NATIVE GRAPE WINE.

Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them boiling water--about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice, mixing it well. Put in demijohns and tie a cloth over the top. Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months.--_Mrs. Dr. S._

GOOSEBERRY WINE.

To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to every gallon of which add three pounds of sugar. Put it in a cask and draw off about the usual time of drawing off other wines.--_Mrs. R. T. H. A._

CURRANT WINE.

Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and let it stand a year before you draw it off.--_Mrs. Gen. R. E. Lee._

[Copied from a recipe in her own handwriting.]

_Currant Wine._

Mash the currants well and strain through a linen towel. Add a gallon of water to every gallon of juice. Allow three pounds sugar to every gallon of the mixture. Put in a cask and cork loosely till fermentation is over. Bottle in September.--_Mrs. Dr. S._

_Currant Wine._

To one gallon well picked and washed currants, add one gallon water. Let it stand twenty-four hours, then strain through a flax linen cloth. Add to a gallon of juice and water three pounds brown sugar. Let it stand fourteen days in a clean, open cask.--_Mrs. Dr. E._

CHERRY WINE.

Measure the berries and bruise them, adding to every gallon one quart boiling water. Let it stand twenty-four hours, stirring occasionally. Then strain off the liquor, put in a jar, adding two pounds sugar to every gallon. Stop tightly, and let it stand till the next October, when it will be fit for use without straining or boiling.

STRAWBERRY WINE.

Mash the berries and add to each gallon of fruit a half-gallon boiling water. Let it stand twenty-four hours, then strain and add three pounds brown sugar to each gallon juice. Let it stand thirty-six hours, skimming the impurities that rise to the top. Put in a cask, reserving some to add as it escapes from the cask. Fill each morning. Cork and seal tightly after the fermentation is over.--_Mrs. E._

ORANGE WINE.

One gallon juice of sour oranges, four gallons water, twenty pounds sugar. Boil it and clarify with the whites of two eggs; skim the liquid till the scum has disappeared. Pour into a vessel of suitable size, taking the precaution to first strain it through flannel. Add three-quarters of a bottle of raw juice and let it ferment. Bottle in six months. Put less sugar if you prefer a wine less sweet.--_Mrs. N._

CIDER WINE.

One gallon sweet cider, three pounds sugar. Put in a cask and let it ferment. Keep the vessel full so that it will run over. Let it stand fifteen days. Put the corks in a little tighter every day. Let it stand three months, then bottle and seal up.--_Mrs. E. B._

TOMATO WINE.

Pick small, ripe tomatoes off the stems, put them in a clean bucket or tub, mash well, and strain through a linen rag (a bushel will make five gallons of juice). Add from two and a half to three pounds brown sugar to each gallon. Put in a cask and let it ferment like raspberry wine. If two gallons water be added to a bushel of tomatoes, the wine will be as good.--_Mrs. A. D._

EGGNOG.

To each egg one tablespoonful of sugar, one wine-glassful of milk, one wine-glassful of liquor. The sugar and yolks to be well beaten together, and the whites (well beaten) added by degrees. To twelve eggs, put eight glassfuls of brandy and four of wine. Put the liquor in the yolks and sugar, stirring slowly all the time; then add the whites, and lastly the milk.--_Mrs. F._

_Eggnog._

Three dozen eggs, three pounds of sugar, half a gallon of brandy, half a pint of French brandy, half a gallon of milk. Beat the yolks and whites separately. Stir the sugar thoroughly into the yolks, add the brandy slowly so as to cook the eggs, then add the milk, and lastly the whites, with grated nutmeg, reserving enough for top-dressing. --_Mrs. P. W._

_Eggnog._

Take any number of eggs you wish, beat the whites and yolks separately and as light as possible. Stir into the yolks, while beating, a tablespoonful of sugar to each egg. Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg. On that pour a wine-glassful of rich milk or cream to each egg. Beat the whites as if for cake, then beat in enough sugar to make them smooth and stiff. Stir this into the eggnog for twenty minutes, and grate nutmeg on the top.--_Mrs. R. C._

APPLE TODDY.

Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, six apples, baked without peeling, one pound of sugar, with enough hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve with age.--_Mrs. C. C. McP._

_Apple Toddy._

One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, well roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half a pint of good rum. Let it stand three or four days before using.--_Col. S._

RUM PUNCH.

Make a rich, sweet lemonade, add rum and brandy to taste, only dashing with brandy. It must be sweet and strong.--_Mrs. D. R._

REGENT PUNCH.

One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl, with plenty of ice.--_Mrs. C. C. McP._

TEA PUNCH.

Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, then strain, and lastly add one quart of good rum. Fill the glasses with crushed ice when used. It will keep any length of time bottled. Fine for hot weather.--_Mrs. A. B._

ROMAN PUNCH.

Grate the rind of four lemons and two oranges upon two pounds of sugar. Squeeze the juice of these, and let it stand several hours. Strain them through a sieve. Add one quart of champagne and the whites of three eggs, beaten very light. Freeze, and serve in hock glasses.--_Mrs. C. C. McP._

_Roman Punch._

To make a gallon. One and a half pint of lemon juice, rinds of two lemons grated on sugar, one pint of rum, half a pint of brandy, two quarts of water, three pounds of loaf sugar. A pint-bottle of champagne is a great improvement. Mix all together, and freeze.--_Mrs. B. C. C._

BLACKBERRY CORDIAL.

Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter ounce ground cinnamon. Simmer all together, for thirty minutes, in a stewpan closely covered, to prevent evaporation. Strain through a cloth when cold and add a pint of the best French brandy. Soothing and efficacious in the summer complaints of children. Dose, one teaspoonful poured on a little pounded ice, once or several times a day, as the case may require.

Whortleberry cordial may be made by the same recipe. Good old whiskey may be used for either, in the absence of brandy.--_Mrs. Gen. S._

_Blackberry Cordial._

Half a bushel of berries, well mashed, one-quarter pound of allspice (pulverized), two ounces cloves (pulverized). Mix and boil slowly till done. Then strain through homespun or flannel, and add one pound white sugar to each pint of juice. Boil again, and, when cool, add half a gallon best brandy. Good for diarrhoea or dysentery. Dose, one teaspoonful or more according to age.-_Mrs. S. B._

DEWBERRY CORDIAL.

To one quart juice put one pound loaf sugar and boil these together fifteen minutes. When cool, add one gill brandy, one tablespoonful mace, cloves, and allspice powdered. Bottle and cork tightly.--_Mrs. A. D._

_Dewberry Cordial._

Two quarts strained juice, one pound loaf sugar, four grated nutmegs, one-half ounce pulverized cinnamon, one-quarter ounce pulverized cloves, one-quarter ounce pulverized allspice. Simmer all together for thirty minutes, in a saucepan tightly covered to prevent evaporation. Then strain through a cloth, and, when cold, add one pint best French brandy. Bottle and cork tightly.--_Mrs. D. R._

STRAWBERRY CORDIAL.

One gallon apple brandy, four quarts strawberries. After standing twenty-four hours, press them through a cotton bag, and add four quarts more of berries. After twenty-four hours more, repeat this process. To every quart of the cordial add one pound of sugar, or sweeten it with a syrup made as follows: two pounds sugar, one pint water, white of one egg whipped a little--all boiled together. When cold, add one pint syrup to one quart cordial.--_Mrs. C. F. C._

CHERRY CORDIAL.

Extract the juice from ripe Morella cherries as you would from berries. Strain through a cloth, sweeten to your taste, and when perfectly clear, boil it. Put a gill of brandy in each bottle, cork and seal tightly. Will keep all the summer in a cool place. Delicious with iced water.

CHERRY CORDIAL OR CHERRY BRANDY.

Take three pounds Morella cherries. Stone half and prick the rest. Throw into a jar, adding the kernels of half slightly bruised. Add one pound white sugar. Cover with brandy, and let it stand a month.--_Mrs. E._

MINT CORDIAL.

Pick the mint early in the morning while the dew is on it. Do not bruise it. Pour some water over it, and then drain it off. Put two handfuls in a pitcher with a quart of French brandy. Cover and let it stand till next day. Take out the mint carefully, and put in as much more, which take out next day. Add fresh mint a third time, taking it out after twenty-four hours. Then add three quarts water and one pound loaf sugar to the brandy. Mix well, and, when clear, bottle.--_Mrs. Dr. J._

STRAWBERRY ACID.

Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty-eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar. Stir till dissolved, and leave a few days. Then bottle and cork lightly. If a slight fermentation takes place, leave the corks out for a few days. The whole process to be cold. When put away, the bottles must be kept erect.--_Mrs. Col. R._

ROYAL STRAWBERRY ACID.

Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After standing twenty-four hours, drain the liquor off, and pour it over three pounds more of strawberries. Let it stand twenty-four hours more, and again drain the liquor off. Add to the liquor its own weight of sugar. Boil three or four minutes, put in cool bottles, cork lightly for three days, then cork tightly and seal.--_Mrs. G._

STRAWBERRY VINEGAR.

Four pounds strawberries, three quarts vinegar. Put fresh, ripe berries in a jar, adding to each pound a pint and a half of fine, pale white-wine vinegar. Tie a thick paper over them and let them remain three or four days. Then drain off the vinegar, and pour it over four pounds fresh fruit. After three days drain it again, and add it a third time to fresh fruit. After draining the last time, add one pound refined sugar to each pint of vinegar. When nearly dissolved, stir the syrup over a fire till it has dissolved (five minutes). Skim it, pour it in a pitcher, cover it till next day. Then bottle it, and cork it loosely for the first few days. Use a few spoonfuls to a glass of water.--_Mrs. E. P. G._

RASPBERRY VINEGAR.

Put a quart red raspberries in a bowl. Pour over them a quart strong apple vinegar. After standing twenty-four hours, strain through a bag, and add the liquid to a quart of fresh berries. After twenty-four hours more, strain again, and add the liquid to a third quart of berries. After straining the last time, sweeten liberally with pounded loaf sugar, refine and bottle. Blackberry vinegar may be made by the same recipe.--_Mrs. C. N._

_Raspberry Vinegar._

Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After standing twenty-four hours, strain through a sieve. Pour the liquid over two quarts fresh berries, which strain after twenty-four hours. Allow one pound loaf sugar to each pint of juice. Break up the sugar and let it melt in the liquid. Put the whole in a stone jar, cover closely, and set in a kettle of boiling water, which must be kept boiling briskly an hour. Take off the scum, and, when cold, bottle.--_Miss N. L._

RASPBERRY ACID.

Dissolve five ounces tartaric acid in two quarts water, and pour it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave a few days. If a slight fermentation takes place, delay corking a few days. Then cork and seal.--_Mrs. G._

LEMON VINEGAR.

Fill a bottle nearly full of strong cider vinegar. Put in it the rind of two or three lemons, peeled very thin. In a week or two it will be ready for use, and will not only make a nice beverage (very much like lemonade), but will answer for seasoning.--_Mrs. M. C. C._

LEMON OR ORANGE SYRUP.

Put one pound and a half white sugar to each pint of juice. Add some peel, and boil ten minutes, then strain and cork. It makes a fine beverage, and is useful for flavoring pies and puddings. The juice of any acid fruit may be made into a syrup by the above recipe.

ORGEAT.

Make a syrup of one pound sugar to one pint water. Put it aside till cold. To five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds.--_Mrs. I. H._

SUMMER BEER.

Twelve quarts water, one quart molasses, one quart strong hop-tea, one-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will be good in twenty-four hours.--_Mrs. E. W._

CREAM BEER.

Two ounces tartaric acid, two pounds white sugar, three pints water, juice of one lemon. Boil all together. When nearly cold, add whites of three eggs, well beaten, with one-half cupful flour, and one-half ounce essence wintergreen. Bottle and keep in a cool place. Take two tablespoonfuls of this mixture for a tumbler of water, in which put one-quarter teaspoonful soda.--_Mrs. E._

LEMON BEER.

Cut two large lemons in slices and put them in a jar. Add one pound white sugar and one gallon boiling water. Let it stand till cool; then add one-quarter cupful yeast. Let it stand till it ferments. Bottle in the evening in stone jugs and cork tightly.--_Mrs. G. W. P._

GINGER BEER.

One and a half ounce best ground Jamaica ginger, one and a half ounce cream of tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one-half pint yeast. Let it ferment twenty-four hours. In two weeks it will be ready for use.--_Mrs. G. W. P._

SMALL BEER.

Fifteen gallons water, one gallon bran, one and a half gallon molasses, one quart corn or oats, one-quarter pound hops. Let it boil up once; take it off and sweeten with the aforementioned molasses. Put it in a tub to cool. When a little more than milk warm, add one and a half pint yeast. Cover it with a blanket till next morning, and then bottle.--_Mrs. M. P._

MULLED CIDER.

To one quart cider take three eggs. Beat them light and add sugar according to the acidity of the cider. When light, pour the boiling cider on, stirring briskly. Put back on the fire and stir till it fairly boils. Then pour off.--_Mr. R. H. M._

CRAB CIDER.

To a thirty-gallon cask put one bushel clean picked grapes. Fill up with sweet cider, just from the press--crab preferred. Draw off in March, and it is fit for use. Add brandy, as much as you think best.--_Mrs. A. D._

THE SICK-ROOM--DIET AND REMEDIES FOR THE SICK.

First of all, let me say that after a reliable physician has been called in, his directions should be strictly followed, and his instructions should be the law in the sick-room. Have everything in readiness for his admission immediately after his arrival, as his time is valuable and it occasions him both annoyance and loss of time to be kept waiting outside of the sick-room, after reaching the house of the patient.

Pure air is of vital importance in the sick-room. Many persons exclude fresh air for fear of dampness, but even damp air is better than impure. Even in cold weather, there should be a free circulation of air. If there are no ventilators, let the air circulate from the tops of the windows, rather than admit it by opening the door, which is apt to produce a draft. Meantime keep up a good fire; if practicable, let it be a wood fire, but if this be not attainable, have an open grate, with a coal fire. The sight of a bright blaze is calculated to cheer the patient, while the sight of a dark, close stove is depressing. By no means allow a sick person to be in a room warmed by a flue or register.

The old idea of darkening the sick-room is exploded. It should be darkened only when the patient wishes to sleep. If the eyes are weak, admit the sunshine from a quarter where it will not fall upon them. The modern science of physics has come to recognize sunshine as one of the most powerful of remedial agencies, and cases are not rare in which invalids have been restored to health by using sun-baths, and otherwise freely enjoying the sunshine.

It is best to have no odors in the sick-room unless it be bay rum, German cologne, or something else especially fancied by the sick person. Where there is any unpleasant exhalation, it is far better to let it escape by properly ventilating the room, than to try to overcome it by the aid of perfumery. In fevers, where there are offensive exhalations from the body, sponging with tepid water will help to remove the odor, and will also prove soothing to the patient. In winter, expose but a small portion of the body at a time, in sponging. Then rub gently with the hand or a coarse towel, and there will be no danger of the patient's taking cold, even in winter.

Be careful to keep warm, soft flannels on the sick person in winter. In summer, do not keep a pile of bedclothes on the patient, even though chilly. It is better to keep up the circulation by other means, such as rubbing or stimulants. Scrupulous neatness should be observed about the bed-linen (as well as the other appointments of the sick-room). Never use bed-quilts or comforts; they are not only heavy, but retain the exhalations from the body. Use soft, fleecy blankets instead.

The nurse should watch her opportunity of having the bedclothes taken into the fresh air and shaken, and the bed made up, when the patient has been lifted up and set in an easy-chair near the fire. The arrangements about the bed should be quickly made, so that the patient may be able to lie down again as soon as fatigued. Let such sweeping and dusting as are necessary be also done with dispatch, using a dust-pan to receive the dust from the carpet. Avoid clouds of dust from the carpet, and of ashes from the fireplace.

The nurse has a very important part to play, as physicians say that nursing is of equal importance as medical attendance. The nurse should be careful not to wear a dress that rustles, nor shoes that creak, and if the patient has any fancy, or any aversion connected with colors, she should regard it in her dress. Indeed, the patient should be indulged in every fancy that is not hurtful.

The nurse should be prompt in every arrangement. Where blisters or poultices are to be used, she should not wait till the last moment to prepare them, but should do so before uncovering the patient to apply them, or even broaching the subject. If anything painful or distasteful has to be undergone by the patient, it should not be discussed beforehand with or before the patient; but when all is in readiness, with cheerful and soothing words, let it be done.

The patient should never be kept waiting for food, medicine, bath, or any other requisite. Every arrangement should be made beforehand to supply his or her needs in good time. Crushed ice and other needful things should be kept always at hand, so the patient may have them at any moment without delay. Especially on the approach of night, try to provide everything needed during the night, such as ice, mustard, hot water, kindling wood, a large piece of soapstone for the feet, as this is more cleanly and retains heat better than other things used for the purpose. Other things, such as the nature of the sickness may call for, should be thought of and provided before nightfall.

As the sick are very fastidious, all food for them must be prepared in the most delicate manner. Do not bring the same article of food several times consecutively, but vary it from time to time. Do not let a sick person have any article of food forbidden by a physician, as there are many reasons known to them only, why dishes fancied by the sick should be injurious.

Avoid whispering, as this excites nervousness and apprehension on the part of the sick. Do not ask in a mournful tone of voice how the patient is. Indeed, it is best to ask the sick as few questions as possible. It is far better to watch their symptoms for yourself than to question them. Examine for yourself if their feet are warm, and endeavor to discover their condition and their wants, as far as possible, without questions.

In a case of illness, many well-meaning persons crowd to see the patient; do not admit them into the sick-room, as it is both exciting and fatiguing to an ill person to see company, and, when in a critical condition, the balance might be disastrously turned by the injudicious admission of visitors. Both mind and body must be kept quiet to give the patient a chance for recovery. When well enough to listen to conversation, the patient should hear none but what is cheerful and entertaining, never any of an argumentative or otherwise unpleasant nature.

Do not allow the patient to read, as it is too great a tax on the sight and brain before convalescence. Suitable books, in large print, are a great resource to the patient when arrived at this stage, but should be read only in moderation.

Driving out is a delightful recreation for convalescents, and they should be indulged in it as soon as the physician pronounces it safe. In winter, they should be carried driving about noon, so as to enjoy the sunshine at its warmest. In summer, the cool of the morning or evening is the best time to drive them out; but if the latter time be chosen, be careful to return immediately after sundown. Make arrangements for the patient on returning to find the room thoroughly cleaned, aired, and adorned with fresh flowers (always so cheering in a sick-room), and let the bed be nicely made up and turned down. It is well to have some little refreshment awaiting after the drive--a little cream or milk toddy, a cup of tea or coffee, or, if the weather be hot, some cooling draught perhaps would be more acceptable. It is well to keep the convalescent cheered, by projecting each day some new and pleasant little plan for the morrow.

ARROWROOT.

Break an egg. Separate the yolk and white. Whip each to a stiff froth. Add a tablespoonful of arrowroot and a little water to the yolk. Rub till smooth and free from lumps. Pour slowly into half a pint of boiling water, stirring all the time. Let it simmer till jelly-like. Sweeten to the taste and add a tablespoonful of French brandy. Stir in the frothed white and take hot in winter. In summer, set first on ice, then stir in the beaten white. Milk may be used instead of water.--_Mrs. S. T._

_Arrowroot._

Mix one tablespoonful arrowroot with enough cold water to make a paste, free from lumps. Pour this slowly into half a pint boiling milk and let it simmer till it becomes thick and jelly-like. Sweeten to the taste and add a little nutmeg or cinnamon.--_Mrs. R. C. M. W._

SEAMOSS FARINA.

One tablespoonful in one quart hot water makes jelly; one tablespoonful in one quart milk makes blanc-mange. Stir fifteen minutes, and, while simmering, flavor with vanilla or lemon. Suitable for sick persons.--_M. L. G._

RACAHAUT.

One pound rice flour, one pound chocolate, grated fine, two tablespoonfuls arrowroot. From a half-pound to a pound of sugar. Mix well together and put in a close jar. To one quart milk, rub in four dessertspoonfuls of the above mixture. Give it a boil up and season with vanilla.--_Mrs. J. H. T._

CRACKED WHEAT.

Soak the wheat in cold water all night. Pour off this water in the morning. Pour boiling water then over the wheat and boil it about half an hour, adding salt and butter. Eat with cream.--_Mrs. A. M._

BREAKFAST FOR AN INVALID.

Bread twelve hours old, an egg and black tea.--_Mrs. A._

FOOD FOR A SICK INFANT.

Gelatine two inches square, milk half a pint, water half a pint, cream one-half to one gill, arrowroot a teaspoonful. Sweeten to the taste.--_Mrs. J. D._

WINE WHEY.

Put half pint milk over the fire, and, as soon as it begins to boil, pour slowly into it a wine-glass of sherry wine, mixed with a teaspoonful white sugar. Grate into it a little nutmeg, and as soon as it comes to a boil again, take it off the fire. When cool, strain for use.--_Mrs. R. C. M. W._

MILK PUNCH.

Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add two teaspoonfuls ground loaf sugar and a little grated nutmeg. An adult may take a tablespoonful of this every two or three hours, but children must take less.--_Mrs. R. C. M. W._

BEEF ESSENCE.

Cut one pound beef in small bits, sprinkle with a very little salt, tie up in a close stone jar, and set in boiling water. Boil it hard an hour or more, then strain it. Chicken may be prepared the same way. Nice for the sick.--_Mrs. Col. W._

BEEF-TEA.

Take half a pound fresh beef for every pint of beef-tea required. Carefully remove all fat, sinew, veins, and bone from the beef. Cut it in pieces under an inch square and let it soak twelve hours in one-third of the water required to be made into tea. Then take it out and let it simmer three hours in the remaining two-thirds of the water, the quantity lost by evaporation being replaced from time to time. The boiling liquor is then to be poured on the cold liquor in which the meat was soaked. The solid meat is to be dried, pounded in a mortar, and minced so as to cut up all strings in it, and mixed with the liquid. When the beef-tea is made daily, it is convenient to use one day's boiled meat for the next day's tea, as thus it has time to dry and is more easily pounded. Avoid having it sticky and too much jellied, when cold.

ESSENCE OF CHICKEN.

In a case of extreme sickness, when it is important that what little nourishment the patient can take should be highly condensed, the following is an excellent mode for concentrating, in a small compass, all the nutritive properties of a chicken.

After picking the chicken, sprinkle a little salt over it and cut it in pieces, as if for frying. Put the pieces in a small glass jar (or wide-mouthed bottle), stop it tightly, and put it in a pot of cold water, gradually heating the latter till it boils. Let the jar of chicken remain in the water till the juices are well extracted, then pour them off for the patient.--_Mrs. M. C. C._

CHICKEN JELLY.

Take a large chicken, cut the flesh from its bones, break the bones, soak an hour in weak salt and water to extract the blood. Put on in a stewpan with three pints of cold water. Simmer till reduced to less than half its original quantity. Sprinkle a little salt on it, and strain in a bowl. Keep on ice.--_Mrs. S. T._

A NOURISHING WAY TO PREPARE CHICKEN, SQUIRREL, OR BEEF FOR THE SICK.

Put in a clean, glazed jar or inner saucepan. Set this in another vessel of boiling water. Cover closely, and keep boiling for hours. Season the juice thus extracted with a little salt, stir in a teaspoonful of fresh milk, and give to the patient.--_Mrs. T._

PANADA.

Lay six nice crackers in a bowl. Sprinkle over them powdered sugar and a pinch of salt, adding a very small piece of fresh butter. Pour boiling water over the crackers, and let them remain near the fire half an hour. Then add a teaspoonful of good French brandy, or a tablespoonful of Madeira wine, and a little grated nutmeg.--_Mrs. T._

DRY TOAST.

Slice thin, some nice, white bread, perfectly sweet. Toast a light brown, and butter with fresh butter.--_Mrs. S. T._

SCALDED TOAST.

Prepare and toast the bread as above directed. Then lay in a covered dish and pour boiling water over it. Turn to one side, and drain out the water. Then put fresh butter on each slice, with a small pinch of salt. Serve in a covered dish.--_Mrs. S. T._

MILK TOAST.

Slice the bread thin, toast a light brown, butter each side, and sprinkle with a little salt. Put in a covered dish, and pour over it boiling milk.--_Mrs. S. T._

CAROLINA SMALL HOMINY.

Wash and pick. Drain, and soak an hour in cold water. Drain again, and put in a saucepan, with one pint boiling water to one pint hominy. Boil till dry like rice. Eat with cream, butter and salt, or with sugar, butter and nutmeg.--_Mrs. S. T._

DISHES SUITABLE FOR THE SICK

May be found in various parts of this work, such as rice pudding, baked custard, and various preparations of tapioca, sago, and arrowroot. Grapes are valuable in fever, and also good for chronic sore-throat.--_Mrs. S. T._

THIEVES' VINEGAR.

A handful of sage and the same of mint, tansy, rue, rosemary, lavender, and thyme; one ounce of camphor. Put in a gallon demijohn, and fill with good vinegar. Set in the sun two weeks with a piece of leather over the mouth, then stop tightly.--_Mrs. D. R._

AROMATIC VINEGAR.

Acetic acid (concentrated), eight ounces; oil of lavender (Eng.), two drachms; oil of rosemary, one drachm; oil of cloves, one drachm; gum camphor, one ounce. Dissolve the camphor (bruised) in the acid, then add perfumes. After standing a few days, with occasional shaking, strain, and it is ready for use.--_Dr. E. A. C._

SODA MINT.

Bicarb. soda (Eng.), one drachm; pure water, three ounces; spearmint water, four ounces; glycerine, one ounce; ar. spts. ammonia, thirty-two drops. Mix and filter. Dose, from twenty drops to a tablespoonful, according to age.--_Dr. E. A. C._

LIME-WATER.

This is easily prepared, and a bottle should always be kept ready for use. It is an antidote to many poisons and a valuable remedy in a sick-room. Put some pieces of unslacked lime in a bottle, fill up with cold water, keep it corked and in a cool, dark place. It does not matter about the quantity of lime, as the water will not dissolve more than a certain quantity. It is ready for use in a few minutes, and the clear lime-water can be poured off as needed. When all the water is used, fill up again, which may be done several times before it is necessary to use fresh lime.--_Mrs. T._

TARRANT'S EFFERVESCENT SELTZER APERIENT.

Is an invaluable remedy for sick headache, nausea, constipation, and many of the attendant evils of dyspepsia. Directions accompany each bottle. Colic and other violent pains of the stomach are sometimes instantly relieved by adding to the dose of Seltzer Aperient a teaspoonful of Brown's Jamaica Ginger.

BROWN'S JAMAICA GINGER.

Is not only an invaluable remedy, but a refreshing and delightful drink may be made from it in summer, when iced lemonade would be unsafe and iced juleps, etc., would be too heating for one suffering from over-fatigue. Fill a goblet with crushed ice, add two teaspoonfuls of powdered sugar and one of Jamaica ginger. Fill up with water, stir and drink.--_Mrs. S. T._

MUSTARD.

It is not safe to pass a day without mustard in the house, so valuable are its medicinal properties. When a large plaster is wanted, put into a plate or bowl two tablespoonfuls ground mustard. Wet it with cold water and stir with a spoon or knife till a smooth paste. Lay on an inverted tea-board a piece of newspaper twice the size of the plaster wanted. On one-half spread evenly and thinly the mustard. Fold over the other half and fold over the edges as if to hem a piece of cloth, to prevent the mustard from getting on the skin or clothing. In winter, warm slightly before applying. Keep it on an adult fifteen minutes; on a child, half that time. In this way, painful blisters will always be avoided. If the pain is in the chest or stomach, place the same plaster on the back just opposite, and let it remain on twenty minutes the second time. Colman's mustard is considered the best by many persons.

MUSTARD LEAVES OR PLASTERS.

It is well in travelling to carry a package of these plasters, in case of sudden sickness. It is important also to keep them at home, as sometimes they are needed suddenly in the night, and even one moment gained is important in great emergencies. Those manufactured by Seabury & Johnson, N. Y., are considered excellent and superior to the foreign article.

COMPOUND SYRUP OF HOREHOUND AND TAR.

Is excellent for coughs, colds, bronchitis, and diseases of the chest. Manufactured by Faulkner & Craighill, Lynchburg, Va.

FOR SORE-THROAT.

Carbolic acid crystals, pure, half a drachm; tincture kino, one drachm; chlorate potash, two drachms; simple syrup, half an ounce. Water sufficient to make an eight-ounce mixture. Gargle the throat every few hours.--_Dr. T. L. W._

_For Sore-Throat._

Rub the throat well with camphorated oil, and gargle frequently with a strong solution chlorate of potash.--_Mrs. S. T._

_For Sore-Throat._

Carbolic acid, fifteen grains; chlorate potash, thirty grains; rose-water, one and a half ounces; glycerine, one-half ounce. Use as a gargle, three or four times daily.--_Mr. E. C._

A CURE FOR EPILEPSY (_one I have known to succeed in many cases_).

Procure the fresh root of a white peony. Scrape and cut in pieces an inch square. Eat one three times a day, never taking any food after four P.M. Use a month, stop two weeks and begin again. The best way to keep the root is to string it on a cord. The red peony will do, if you cannot get the white.--_Mrs. R. C._

CURE FOR CRAMP.

Wet a cloth in spirits turpentine and lay it over the place where the pain is felt. If the pain moves, move the cloth. Take five drops spirits turpentine at a time on white sugar till relieved.--_Mrs. R._

FOR CRAMP-COLIC, OR PAIN RESULTING FROM DISORDERED BOWELS.

One teaspoonful paregoric, one teaspoonful Jamaica ginger, one teaspoonful spirits camphor, one-half teaspoonful carbonate soda, two tablespoonfuls water, two tablespoonfuls whiskey. This is for one dose. If it does not relieve in an hour, repeat.--_Dr. J. T. W._

FOR CHILBLAINS.

Take common furniture glue from the pot, spread it on a linen rag or piece of brown paper, and apply hot to the chilblain, letting it remain till the glue wears off.

FOR FRESH CUTS.

Varnish them with common furniture varnish. This remedy has been known to prove very efficacious.--_Mr. W._

THE OCEAN SALT.

Is now much used by those who cannot go to the seaside. Seventy-five cents for half a bushel. Dissolve a large handful in a pitcher of water. Use a sponge to rub the flesh.--_Mrs. A._

BREAST SALVE.

Linseed oil (raw), four ounces; mutton tallow, four ounces; yellow wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one ounce; oil lavender, one-half ounce; rosin, one-half ounce.

Melt together and strain through flannel. Spread lightly on a soft linen rag, apply to the breast, and the relief is almost instantaneous.--_Dr. E. A. C._

AN EXCELLENT WASH FOR INFLAMED EYES.

Sulph. zinc, two grains; wine of opium, ten drops; distilled water, one ounce. Mix. Drop two or three drops in the outer corner of the eye several times a day.--_Dr. E. A. C._

EYE-WATER FOR WEAK EYES.

One teaspoonful laudanum, two teaspoonfuls Madeira wine, twelve teaspoonfuls rose-water.--_Mrs. E. I._

FOR EARACHE.

Equal parts of laudanum and tincture of arnica. Mix, saturate a piece of wool in the mixture, and insert in the ear.--_Dr. E. A. C._

TOOTHACHE DROPS. (_Sure cure._)

Morphia, six grains; half on ounce each of tincture aconite root, chloroform, laudanum, creosote, oil cloves, cajuput. Add as much gum camphor as the chloroform will dissolve. Saturate with the above mixture a piece of wool and put it in the hollow tooth, being certain that the cavity is cleaned out.--_Dr. E. A. C._

PREVENTIVE OF SCARLET FEVER.

Extract belladonna (pure), three grains; cinnamon-water, one drachm; distilled water, seven drachms. Mix, label poison, and give the child for a dose as many drops as the years of his age.--_Dr. E. A. C._

FOR PREVENTING SCARLET FEVER.

Extract belladonna, six grains; cinnamon-water, one drachm; white sugar, two drachms; alcohol, two drachms; pure water, thirteen drachms. Mix thoroughly and label belladonna, _poison_. Dose, one drop for each year of the child's age, repeated twice a day.--_Dr. E. A. C._

TO RELIEVE "PRICKLY HEAT."

Sulphate of copper, grains ten; pure water, f. ounce i. Mix sol. Apply with camel-hair brush daily or oftener.--_Dr. E. A. C._

FOR SNAKE BITES.

Apply ammonia or hartshorn immediately to the bite, and swallow ten drops, dissolved in a wine-glass of water. Said to be a certain remedy.--_Mrs. T._

REMEDY FOR CHICKEN CHOLERA.

Dip a small feather or brush into tincture of iodine, hold the chicken's mouth open, and mop the inside of the throat thoroughly with the iodine. This treatment has proved successful whenever tried.--_Mrs. N. G._

MASHED FINGER.

Bind up with old linen and keep constantly wet with cold water. If there is much pain, add laudanum or tincture of arnica. If discoloration and swelling remain, after the pain subsides, use stimulating liniment to encourage a flow of pure blood and the washing away of the injured blood.

BURNS AND SCALDS.

If the burn or scald is serious, send immediately for a physician. In the meantime, cover with wet linen cloths, pouring on more water without removing them, till the pain is alleviated, when pure hog's lard may be applied, which is one of the best and most easily procured dressings. If the scald or burn is trifling, this is all that is needed. Lather of soap from the shaving-cup applied by the brush often produces relief. White of egg applied in the same way is a simple and useful dressing. Never tamper with a bad burn. This requires the skilful treatment of a physician. If the shock is great, and there is no reaction, administer frequently aromatic spirits of ammonia or a little brandy and water till the patient rallies.

LINIMENT FOR RECENT BURNS AND SCALDS.

Take equal parts of lime-water, linseed-oil, and laudanum. Mix and apply on a soft linen rag. Some add about one-quarter quantity commercial sol. carbolic acid.--_Dr. E. A. C._

COMPOUND CHALK MIXTURE FOR INFANTS AND YOUNG CHILDREN.

Prepared chalk, powdered white sugar, gum arabic, two drachms each. Tincture kino, paregoric, each six drachms. Lime-water, one ounce; peppermint water, sufficient for four ounces.

Mix thoroughly and shake well before administering. Dose, from half to a teaspoonful, according to age and urgency of the case.--_Dr. E. A. C._

A SIMPLE REMEDY FOR DYSENTERY.

Black or green tea steeped in boiling water and sweetened with loaf sugar.--_Mrs. R. C. M. W._

FOR DIARRHOEA.

Take equal parts of laudanum, tincture capsicum, tincture camphor, and aromatic syrup rhubarb. Mix. Dose, from half to a teaspoonful, in water, when needed.--_Dr. E. A. C._

CHILL PILLS.

Sulph. quinine, two drachms; arsenious acid, one grain; strychnia, one grain; Prussian blue, twenty grains; powdered capsicum, one drachm. Mix, and make sixty pills. Take one pill three times a day.--_Dr. E. A. C._

CURE FOR COLD IN THE HEAD.

Muriate of morphia, two grains; powdered gum arabic, two drachms; sub. nit. bismuth, six drachms.

Mix and snuff frequently.--_Dr. E. A. C._

PROMPT REMEDY FOR COLD IN THE HEAD.

Sulph. quinine, twenty-four grains; cayenne pepper, five grains. Make twelve pills, and take one every three hours.--_Mr. E. C._

CURE FOR DYSPEPSIA.