Note.—Herrings, sprats, or any other cheap fish, are soused in the same manner.

No. 120. A DINNER OF RED HERRINGS.

The cheaper sort of red herrings are always too salty, and unpleasantly strong-flavoured, and are therefore an indifferent kind of food, unless due precaution is taken to soak them in water for an hour before they are cooked. First, soak the red herrings in water for an hour; wipe, and split them down the back; toast or broil them on both sides for two or three minutes, and having placed them on a dish, put a bit of butter and some chopped onion upon each herring; pour a little vinegar over all, and this will make a cheap and savoury dish to be eaten with well-boiled potatoes.

No. 121. TO FRY FISH.

For this purpose you must have some kind of fat. Either lard, butter, or dripping fat, would be excellent; but they must be bought, and cost a little money. True; but then, if you can afford yourselves a bit of meat occasionally, by dint of good thrift you should save the fat from the boiled meat, or the dripping from your baked meats, and thus furnish yourselves with fat for frying your fish twice a-week; and let me tell you that by introducing fish as an occasional part of your daily food, your health, as well as your pockets, would feel the benefit of such a system of economy. Suppose, then, that you have bought some cheap kind of fish, such as herrings, large flounders, plaice, small soles, or any other small or flat fish. First of all, let the fish be washed and wiped dry, and rubbed all over with a little flour. Next, put about two ounces of fat, free from water, in a frying-pan on the fire, and, as soon as it is hot, put the fish in to fry, one or two at a time, according to their size, as, unless they have room enough in the frying-pan they do not fry well; this must be carefully attended to, and when the fish is a little browned on one side, turn it over with a tin fish-slice, that it may be fried on the other side also; and, as soon as done, place the fried fish on a dish and then fry the others. When all your fish are fried, with what fat remains in the pan fry some onions, and place them round the fish, and, by way of adding an extra relish to your meal, just throw a few table-spoonfuls of vinegar, some pepper and salt, into the frying-pan, give it a boil up, and pour this round the fish.

No. 122. SALT FISH WITH PARSNIPS.

Salt fish must always be well soaked in plenty of cold water the whole of the night before it is required for the following day's dinner. The salt fish must be put on to boil in plenty of cold water, without any salt, and when thoroughly done, should be well-drained free from any water, and placed on a dish with plenty of well-boiled parsnips. Some sauce may be poured over the fish, which is to be made as follows: viz.—Mix two ounces of butter with three ounces of flour, pepper and salt, a small glassful of vinegar, and a good half-pint of water. Stir this on the fire till it boils. A few hard-boiled eggs, chopped up and mixed in this sauce, would render the dish more acceptable.

No. 123. BAKED FISH.

Wash and wipe the fish, and lay it, heads and tails, in a baking-dish, the bottom of which has been spread all over with a little butter or dripping, add a little vinegar and water, and, when procurable, some mushroom ketchup. Season with chopped onions and parsley, shake plenty of raspings of bread all over the top of the fish, and bake it in your oven, or send it to the baker's.

No. 124. BAKED COD'S HEAD.

First, make some stuffing with one pound of bruised crumb of bread, mixed with six ounces of chopped suet, two eggs, chopped parsley, onions and thyme, and seasoned with pepper and salt. Put this stuffing inside the cod's head, and place it in a baking-dish with two ounces of butter, a gill of vinegar, and a pint and a half of water. Spread a little of the butter all over the cod's head, and then a thick coating of bread-raspings all over it; bake it for an hour in the oven. A few oysters would be an improvement.

No. 125. BOUILLABAISSE SOUP.

Put the following ingredients into a saucepan to boil on the fire:—four onions and six tomatoes, or red love-apples, cut in thin slices, some thyme and winter savory, a little salad-oil, a wine-glassful of vinegar, pepper and salt, and a pint of water to each person. When the soup has boiled fifteen minutes, throw in your fish, cut in pieces or slices, and, as soon as the fish is done, eat the soup with some crusts of bread or toast in it. All kinds of fish suit this purpose.

No. 126. TO BOIL FISH.

Put the fish on in sufficient water to cover it, add a small handful of salt, and, providing that the fish is not larger than mackerel, soles, or whiting, it will be cooked by the time that the water boils. Yet it is always best to try whether it requires to boil a little longer, as underdone fish is unwholesome. Boiled fish requires some kind of sauce. Try the following, viz:—

No. 127. PARSLEY SAUCE.

Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish.

No. 128. ANCHOVY SAUCE.

Mix two ounces of butter with two ounces of flour, in a saucepan. Add a spoonful of essence of anchovy, and half a pint of water. Stir the sauce on the fire till it boils.

No. 129. BAKED SKATE.

Chop three onions, and fry them of a light-brown colour in two ounces of butter, then add half a pint of vinegar, pepper and salt, and allow the whole to boil on the fire for five minutes. Put the skate in a baking dish, pour the sauce over it, and also just enough water to reach to its surface. Strew a thick coating of bread-raspings on the fish, and bake it for an hour and a half at rather moderate heat.

No. 130. HOW TO BREW YOUR OWN BEER.

The first preparatory step towards brewing is to gather your necessary plant together in proper working order, and thoroughly clean. Your plant or utensils must consist of the following articles, viz.:—A thirty-gallon copper, two cooling-tubs capable of holding each about thirty gallons; a mash-tub of sufficient size to contain fifty-four gallons, and another tub of smaller size, called an underback; a bucket or pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, four scraped long stout sticks, a good-sized loose-wrought wicker basket for straining the beer, and another small bowl-shaped wicker basket, called a tapwaist, to fasten inside the mash-tub on to the inner end of the spigot and faucet, to keep back the grains when the wort is being run off out of the mash-tub. You will also require some beer barrels, a couple of brass or metal cocks, some vent-pegs, and some bungs. I do not pretend to assert that the whole of the foregoing articles are positively indispensable for brewing your own beer. I merely enumerate what is most proper to be used; leaving the manner and means of replacing such of these articles as may be out of your reach very much to your intelligence in contriving to use such as you possess, or can borrow from a neighbour, instead. Spring water, from its hardness, is unfit for brewing; fresh fallen rain water, caught in clean tubs, or water fetched from a brook or river, are best adapted for brewing; as, from the fact of their being free from all calcareous admixture, their consequent softness gives them the greater power to extract all the goodness and strength from the malt and hops.

In order to ensure having good wholesome beer, it is necessary to calculate your brewing at the rate of two bushels of malt and two pounds of hops to fifty-four gallons of water; these proportions, well managed, will produce three kilderkins of good beer. I recommend that you should use malt and hops of the best quality only; as their plentiful yield of beneficial substance fully compensates for their somewhat higher price. A thin shell, well filled up plump with the interior flour, and easily bitten asunder, is a sure test of good quality in malt; superior hops are known by their light greenish-yellow tinge of colour, and also by their bright, dry, yet somewhat gummy feel to the touch, without their having any tendency to clamminess. The day before brewing, let all your tackle be well scrubbed and rinsed clean, the copper wiped out, and all your tubs and barrels half filled with cold water, to soak for a few hours, so as to guard against any chance of leakage, and afterwards emptied, and set to dry in the open air, weather permitting; or otherwise, before the fire. Fasten the tapwaist inside the mash-tub to the inner end of the faucet and spigot, taking care to place the mash-tub in an elevated position, resting upon two benches or stools. Early in the dawn of morning, light the fire under your copper, filled with water over-night, and, as soon as it boils, with it fill the mash-tub rather more than three-parts full; and as soon as the first heat of the water has subsided, and you find that you are able to bear your fingers drawn slowly through it without experiencing pain, you must then throw in the malt, stirring it about for ten minutes or so; then lay some sticks across the mash-tub, and cover it with sacks or blankets, and allow it to steep for three hours. At the end of the three hours, let off the wort from the mash-tub into the underback-tub, which has been previously placed under the spigot and faucet ready to receive it; pouring the first that runs out back into the mash, until the wort runs free from grains, etc.; now put the hops into the underback-tub and let the wort run out upon them. Your copper having been refilled, and boiled again while the mash is in progress, you must now pour sufficient boiling water into the grains left in the mash-tub to make up your quantity of fifty-four gallons; and when this second mashing shall have also stood some two hours, let it be drawn off, and afterwards mixed with the first batch of wort, and boil the whole at two separate boilings, with the hops equally divided; each lot to be allowed to boil for an hour and a-half after it has commenced boiling. The beer is now to be strained through the loose wicker basket into your cooling tubs and pans; the more you have of these the better the beer, from its cooling quickly. And when the beer has cooled to the degree of water which has stood in the house in summer-time for some hours, let it all be poured into your two or three largest tubs, keeping back a couple or three quarts in a pan, with which to mix a pint of good yeast and a table-spoonful of common salt; stir this mixture well together, keep it in rather a warm part of the house, and in the course of half an hour or so, it will work up to the top of the basin or pan. This worked beer must now be equally divided between the two or three tubs containing the bulk of the beer, and is to be well mixed in by ladling it about with a wooden hand-bowl for a couple of minutes. This done, cover over the beer with sacks or blankets stretched upon sticks across the tubs, and leave them in this state for forty-eight hours. The next thing to be seen to is to get your barrels placed in proper order and position for being filled; and to this end attend strictly to the following directions, viz.:—First, skim off the scum, which is yeast, from the top or surface of the tubs, and next, draw off the beer through the spigot, and with the wooden funnel placed in the bung-hole, proceed to fill up the barrels not quite full; and, remember, that if a few hops are put into each before filling in the beer, it will keep all the better. Reserve some of the beer with which to fill up the barrels as they throw up the yeast while the beer is working; and when the yeast begins to fall, lay the bungs upon the bung-holes, and at the end of ten days or a fortnight, hammer the bungs in tight, and keep the vent-pegs tight also. In about two months' time after the beer has been brewed, it will be in a fit condition for drinking.

No. 131. HOW TO BAKE YOUR OWN BREAD.

Put a bushel of flour into a trough, or a large pan; with your fist make a deep hole in the centre thereof; put a pint of good fresh yeast into this hollow; add thereto two quarts of warm water, and work in with these as much of the flour as will serve to make a soft smooth kind of batter. Strew this over with just enough flour to hide it; then cover up the trough with its lid, or with a blanket to keep all warm, and when the leaven has risen sufficiently to cause the flour to crack all over its surface, throw in a handful of salt, work all together; add just enough lukewarm soft water to enable you to work the whole into a firm, compact dough, and after having kneaded this with your fists until it becomes stiff and comparatively tough, shake a little flour over it, and again cover it in with a blanket to keep it warm, in order to assist its fermentation. If properly managed, the fermentation will be accomplished in rather less than half an hour. Meanwhile that the bread is being thus far prepared, you will have heated your oven to a satisfactory degree of heat, with a sufficient quantity of dry, small wood faggots; and when all the wood is burnt, sweep out the oven clean and free from all ashes. Divide your dough into four-pound loaves, knead them into round shapes, making a hole at the top with your thumb, and immediately put them out of hand into the oven to bake, closing the oven-door upon them. In about two hours' time they will be thoroughly baked, and are then to be taken out of the oven, and allowed to become quite cold before they are put away in the cupboard.

No. 132. YORKSHIRE PIE-CLATES FOR TEA.

Ingredients, one pound of flour, two ounces of grocer's currants, three gills of milk, and a pinch of baking-powder. Mix the above ingredients together in a pan into a firm, smooth, compact paste. Divide this into eight equal parts, roll each into a ball with the hand previously dipped in flour, then roll them out with a rolling-pin, with a little flour shaken on the table to prevent the paste from sticking, to the size of a tea-saucer, and bake the pie-clates upon a griddle-iron fixed over a clear fire to the upper bar of the grate. In about two or three minutes' time they will be done on the underside; they must then be turned over that they may be also baked on the other side, then taken off the griddle-iron, placed on a plate, and a little butter spread upon each as they are done out of hand.

No. 133. HARD BISCUITS.

Ingredients, one pound of flour, half a pint of hot milk, a tea-spoonful of salt, a pinch of baking-powder; bake them a quarter of an hour. Mix the above ingredients into a firm paste, well kneaded until it becomes quite tough; then let the paste rest covered over with a cloth for half an hour, after which it is to be divided into eight equal parts, rolled out to the size of tea-saucers, placed upon baking-tins, pricked all over with a fork, and baked in a brisk oven for about fifteen minutes.

No. 134. GINGERBREAD NUTS.

Ingredients, one pound of flour, half a pint of treacle, two ounces of butter, half an ounce of ground ginger, a pinch of allspice, a tea-spoonful of carbonate of soda, and a pinch of salt. Mix all the above ingredients into a firm, well-kneaded stiff paste, divide this into about twenty-four parts, roll these into shape like walnuts, place them upon greased baking-tins at distances of two inches apart from each other, and bake the gingerbread nuts in a rather brisk oven for about fifteen minutes.

No. 135. HOW TO STEAM POTATOES.

Peel the potatoes thinly, wash them clean, put them in the steamer, over boiling water, which must be kept briskly boiling until the potatoes are thoroughly done, the length of time depending very much on their size. I am aware that it is not in the power of all to possess a potato-steamer, although one may be purchased at Adams & Son's, in the Haymarket, for a few shillings; and therefore I will give you instructions how to boil potatoes.

No. 136. HOW TO BOIL POTATOES.

Wash the potatoes clean, and put them on to boil in a saucepan, with cold water just enough to cover them; place the saucepan on the hob, close to the fire, and allow them to remain in that position for a quarter of an hour, by which time the water will have gradually reached to the boiling point; the saucepan should now be allowed to boil until the potatoes are done through, and then pour off the water; put the lid on again with a cloth on the top, place the saucepan close to the fire for about five minutes, and when you turn them out on their dish you will find that you have a well-boiled, mealy potato before you.

No. 137. BAKED OR ROASTED POTATOES.

You do not require that I should tell you that when you have no oven you can easily roast your potatoes by placing them on the hobs, bars, and under the fire-grate; and if you are attentive to their being well roasted, by turning them about now and then, so that they may be done all over alike, you need not be deprived of a baked potato for the want of an oven. When the potatoes are roasted, slightly squeeze each separately in a cloth, to make them mealy, then split them open; season them with a bit of butter, or dripping, a little bit of chopped shalot, pepper, and salt, and this will afford you a nice relish for supper.

No. 138. HOW TO FRY POTATOES.

Peel, split, and cut the potatoes into slices of equal thickness, say the thickness of two penny pieces; and as they are cut out of hand, let them be dropped into a pan of cold water. When about to fry the potatoes, first drain them on a clean cloth, and dab them all over, in order to absorb all moisture; while this has been going on, you will have made some kind of fat (entirely free from water or gravy, such as lard, for instance) very hot in a frying-pan, and into this drop your prepared potatoes, only a good handful at a time; as, if you attempt to fry too many at once, instead of being crisp, as they should be, the potatoes will fry flabby, and consequently will be unappetising. As soon as the first lot is fried in a satisfactory manner, drain them from the fat with a skimmer, or spoon, and then fry the remainder; and when all are fried, shake a little salt over them.

No. 139. HOW TO FRY POTATOES AN EASIER WAY.

When it happens that you have some cold boiled potatoes, this is the way to fry them:—First cut the potatoes in thick slices, and fry them in a frying-pan with butter or dripping, just enough to season them, and as they fry, lift or scrape them from the bottom of the pan with an iron spoon, to prevent them from sticking to the bottom and burning, which, by imparting a bitter taste, would spoil them; when all are fried of a very light brown colour, season with pepper and salt.

No. 140. HOW TO MASH POTATOES.

Either steam or boil the potatoes, as indicated in Nos. 135 and 136, and immediately after they are done, while steaming hot, put the potatoes into a clean saucepan, and break or mash them by stirring them vigorously with a fork; when all are broken smooth and mealy, add a little hot milk, with a bit of butter, pepper, and salt; work the whole well together for a few minutes, and eat the mashed potatoes while hot.

No. 141. BAKED MASHED POTATOES.

Prepare the mashed potatoes as shown in the preceding Number, put them in a dish, smooth them over with a knife, put some bits of butter on the top, and set them before the fire, turning them occasionally to brown them equally all round.

No. 142. MASHED POTATOES WITH LING.

Ling is a kind of dried salt fish; it is cheaper than the ordinary sort of salted codfish. It should be washed and well soaked in plenty of tepid water for six hours before it is boiled in cold water; when taken out of the pot it should be divided into large flakes, mixed with mashed potatoes, and baked in a dish, as directed in the preceding Number.

No. 143. HOW TO STEW POTATOES.

First boil the potatoes, and then put a little butter, a chopped onion, half a pint of milk, or water, pepper and salt to season; boil this for ten minutes, then add the potatoes, previously cooked; boil all together for ten minutes, and dish them up.

No. 144. BUTTERED PARSNIPS.

Scrape or peel the parsnips, and boil them in hot water till they are done quite tender, then drain off all the water, add a bit of butter, some chopped parsley, pepper and salt; shake them together on the fire until all is well mixed.

No. 145. BUTTERED SWEDISH TURNIPS.

Swedish turnips are mostly given as food to cattle; true, but there is no good reason why they should not be considered as excellent food for man, for they are sweeter, and yield more substance than the ordinary turnips; let them be peeled, boiled in plenty of water, and when done, mashed with a little milk, butter, pepper, and salt.

No. 146. HOW TO COOK SPINACH.

Pick it thoroughly, wash the spinach, boil it in plenty of hot water with salt in it, and when it is done, drain it free from all moisture, chop it up, put it in a saucepan with butter, pepper, and salt; stir all together on the fire for five minutes.

No. 147. FRIED CABBAGE AND BACON.

First, boil the cabbage, and when done and drained free from water, chop it up. Next fry some rashers of bacon, and when done, lay them on a plate before the fire; put the chopped cabbage in the frying-pan, and fry it with the fat from the bacon, then put this on a dish with the rashers upon it.

No. 148. PEAS AND BACON.

Shave off any brown rancid part from the bacon, and put it on to boil in plenty of cold water; when it is nearly done put in the peas with a good bunch of mint, and let all boil together until the peas are done soft; then dish up the peas round the bacon.

No. 149. BAKED OR ROASTED ONIONS.

Do not peel the onions, but put them in their natural state to roast on the hobs, turning them round to the fire occasionally, in order that they may be equally roasted all over and through; when they are well done, remove the outer skin, split them open, add a bit of butter, pepper and salt, and a few drops of vinegar.

No. 150. HOW TO COOK BROAD BEANS.

Boil the beans in hot water with a bunch of winter savory and some salt, and when done and drained, put them into a saucepan with the chopped savory, butter, a pinch of flour, pepper and salt, and toss all together for a few minutes over the fire.

No. 151. HOW TO COOK FRENCH BEANS.

String the beans and boil them in hot water with salt; when done and drained, put them into a saucepan, with butter, a pinch of flour, chopped parsley, pepper and salt, and stir them gently on the fire for two or three minutes.

No. 152. HOW TO COOK VEGETABLE MARROW.

This is a cheap and excellent vegetable; let them be peeled, split them, and remove the seedy part; boil them in hot water with salt, and when done, eat them with a bit of butter, pepper, and salt.

No. 153. WHITE HARICOT BEANS.

In France, haricot beans form a principal part in the staple articles of food for the working-classes, and indeed for the entire population; it is much to be desired that some effectual means should be adopted, for the purpose of introducing and encouraging the use of this most excellent vegetable among the people of England as a general article of daily food, more especially in the winter. If this desideratum could be accomplished, its beneficial result would go far to assist in rendering us in a measure independent of the potato crop, which, of late years, has proved so uncertain. I am aware that haricot beans, as well as lentils, as at present imported and retailed as a mere luxury to such as possess cooks who know how to dress them, might lead to the rejection of my proposal that they should, or could, be adopted as food by the people; but I see no reason why haricot beans should not be imported to this country in such quantities as would enable the importers to retail them at a somewhat similar low price as that in which they are sold at in France. In that case, they would become cheap enough to come within the reach of the poorest. And under the impression that this wish of mine may be eventually realized, I will here give you instructions how to cook haricot beans to the greatest advantage.

No. 154. HOW TO DRESS HARICOT BEANS.

Put a quart of white haricot beans in plenty of cold water in a pan in order that they may soak through the night; the next day drain off the water in which they have soaked, and put them into a pot with three quarts of cold water, a little grease or butter, some pepper and salt, and set them on the fire to boil very gently until they are thoroughly done; this will take about two hours' gentle boiling; when done, the haricot beans are to be drained free from excess of moisture, and put into a saucepan with chopped parsley, butter, pepper and salt; stir the whole carefully on the fire for five minutes, and serve them for dinner with or without meat as may best suit your means.

No. 155. HARICOT BEANS, ANOTHER WAY.

When the haricot beans have been boiled as shown in the preceding Number, chop fine a couple of onions, and fry them in a saucepan with a bit of butter, then add the haricot beans, pepper and salt; stir all together and serve them out to your family.

No. 156. A SALAD OF HARICOT BEANS.

Well-boiled haricot beans, cold, are made into an excellent salad, as follows:—Put the haricot beans into a bowl, season with chopped parsley, green onions, salad oil, vinegar, pepper and salt, and slices of beet-root. Mix thoroughly.

No. 157. LENTILS.

Lentils are a species of vetches much in use in France as a staple article of food in the winter; there are two sorts, those denominated "a la reine," a small brown flat-looking seed, while the other sort is somewhat larger—of the size of small peas, and flat; both sorts are equally nutritious, and are to be treated in exactly the same way as herein indicated for cooking haricot beans.

These, as well as haricot beans, may be boiled with a piece of bacon.

No. 158. A RELISH FOR SUPPER.

Prepare some oysters, as shown in No. 54, and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot.

No. 159. HOW TO MAKE AN OMELET.

Break three or four eggs into a basin, add a little chopped shalot, and parsley, pepper, and salt; put an ounce of butter in a frying-pan on the fire, and as soon as the butter begins to fry, beat up the eggs, etc., with a fork for two minutes; immediately pour the whole into the frying-pan, and put it on the fire, stirring the eggs with an iron spoon as they become set and the omelet appears nearly done; fold all together in the form of a bolster, and turn it out on to its dish.

No. 160. FRIED EGGS AND BACON.

First, fry the rashers of bacon, and then break the eggs into the frying-pan without disturbing the yolks, and as soon as these are just set, or half-done, slip them out on to the rashers of bacon which you have already placed in a dish.

No. 161. BUTTERED EGGS.

Fry half an ounce of butter in a frying-pan, then break three or four eggs into this; season with chopped parsley, pepper and salt, and again set the pan on the fire for two minutes. At the end of this time the eggs will be sufficiently set to enable you to slip them gently out of the pan upon a plate; and to finish cooking the eggs, it will be necessary to place them or hold them in front of the fire for a couple of minutes longer.

No. 162. EGGS WITH BROWN BUTTER.

Cook the eggs as directed in the foregoing Number, and when you have slipped them out on to a dish, put a piece of butter into the frying-pan, and stir it on the fire until it becomes quite brown (not burnt); then add two table-spoonfuls of vinegar, pepper, and salt; boil for two minutes, and pour this over the eggs.

No. 163. EGGS STEWED WITH CHEESE.

Fry three eggs in a pan with one ounce of butter, seasoned with pepper and salt, and when the eggs are just set firm at the bottom of the pan, slip them off on to a dish, cover them all over with some very thin slices of cheese, set the dish before the fire to melt the cheese, and then eat this cheap little tit-bit with some toast.

No. 164. HOW TO MAKE A WELSH RAREBIT.

First, make a round of hot toast, butter it, and cover it with thin slices of cheese; put it before the fire until the cheese is melted, then season with mustard, pepper, and salt, and eat the rarebit while hot.

No. 165. EGG-HOT.

Put a pint of beer on the fire to warm, break an egg into a jug, add a table-spoonful of sugar and some grated nutmeg or ginger; beat all together with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder of the hot beer to this, and continue pouring the egg-hot out of the warming-pot into the jug for two minutes, when it will be well mixed and ready to drink.

No. 166. GINGER-POP.

Put a very clean pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of cream of tartar; stir well together; pour the whole into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has become quite cold; then stir in half a gill of fresh yeast; stir all well together until thoroughly mixed, cover the pan over with a cloth, and leave the ginger-beer in a cool place to work up; this will take from six to eight hours; the scum which has risen to the top must then be carefully removed with a spoon without disturbing the brightness of the beer; it is then to be carefully poured off bright into a jug with a spout, to enable you easily to pour it into the bottles. These must be immediately corked down tight, tied across the corks with string, and put away, lying down in the cellar. The ginger-pop will be fit to drink in about four days after it has been bottled.

No. 167. PLUM BROTH.

Boil one quart of any kind of red plums in three pints of water with a piece of cinnamon and four ounces of brown sugar until the plums are entirely dissolved; then rub the whole through a sieve or colander, and give it to the children to eat with bread.

No. 168. PLUM PORRIDGE, COLD.

Boil a quart of red plums in a pint of water, with a bit of cinnamon and four ounces of sugar, until dissolved to a pulp; then rub the whole through a sieve or colander into a large basin, and when this is quite cold, mix in with it about a quart of good milk, and give it to the children to eat with bread for either breakfast or supper.

No. 169. STEWED PRUNES OR PRUENS.

Purchase the cheaper kind of small prunes sold at 4d. per lb.; put them into a saucepan with a pint of water, a bit of lemon-peel, and two ounces of sugar, and allow them to simmer and stew very gently for about half an hour, and then let them become nearly cold. Boil some rice in a cloth, as directed in No. 92, and when done and turned out on its dish, pour the prunes over it for the children's dinner. Once in a way, this cheap and wholesome meal would prove a great treat.

No. 170. A SUMMER SALAD.

Rinse and well shake off all moisture from a couple of cos lettuce, cut them up into a bowl or basin, add a few roughly-chopped green onions, half a gill of cream, a table-spoonful of vinegar, pepper and salt to taste. Mix all together.

No. 171. A BACON SALAD.

Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad be cut up into a bowl or basin ready for seasoning in the following manner:—Cut eight ounces of fat bacon into small square pieces the size of a cob-nut, fry these in a frying-pan, and as soon as they are done, pour the whole upon the salad; add two table-spoonfuls of vinegar, pepper and salt to taste. Mix thoroughly.

No. 172. A PLAIN SALAD.

Cos lettuce cut up in a bowl or basin, seasoned with chopped green mint and green onions, a spoonful of moist sugar, vinegar, pepper and salt. Mix thoroughly.

No. 173. CELERY CRAB SALAD.

First thoroughly wash and wipe clean, and then cut a stick of celery into a basin; add two ounces of any kind of cheese sliced very thinly, season with a good tea spoonful of made mustard, a table-spoonful of salad oil, ditto of vinegar, with pepper and salt. Mix thoroughly.

No. 174. HOW TO MIX MUSTARD.

Put half an ounce of mustard into a tea-cup, or a small basin, add a little salt; mix thoroughly with just enough boiling water to work the whole into a smooth compact soft paste.



COOKERY AND DIET FOR THE SICK ROOM.

No. 175. BEEF TEA.

Chop up a pound of lean beef, and put it on to boil in a saucepan with a quart of water, stirring it on the fire occasionally while it boils rather fast, for at least half an hour; at the end of this time the beef tea will have become reduced to a pint; season with salt to taste, strain it through a clean bit of muslin or rag, and give a tea-cupful of it with dry toast to the patient.

No. 176. MUTTON BROTH.

Chop a pound of scrag end of neck of mutton into small pieces, and put it into a saucepan, with two ounces of barley, and rather better than a quart of water; set the broth to boil gently on the fire, skim it well, season with a little salt, thyme, parsley, and a couple of turnips; the whole to continue gently boiling on the side of the hob for an hour and a-half; at the end of this time serve some of the broth strained through a clean rag into a basin; or, if the patient is allowed it, serve the broth with some of the barley and pieces of the meat in it.

No. 177. CHICKEN BROTH.

Draw, singe, and cut a chicken into four quarters; wash these, put them into a clean saucepan with a quart of water, and set the broth to boil on the fire; skim it well, season with two ounces of sago, a small sprig of thyme and parsley, and a little salt. Allow the broth to boil very gently for an hour, and then serve some of it with the sago in a cup, and, if allowed, give the patient the chicken separately.

No. 178. A CHEAPER KIND OF CHICKEN BROTH.

In large towns it is easy to purchase sixpenny-worth of fowls' necks, gizzards, and feet, which, prepared as indicated in the foregoing Number, make excellent broth at a fourth part of the cost occasioned by using a fowl for the same purpose.

No. 179. VEAL AND RICE BROTH.

Cut up one pound and a-half of knuckle of veal, and put it on to boil in a saucepan with a quart of water, four ounces of rice, a small sprig of thyme, and a little parsley; season with a few peppercorns and a little salt; boil very gently for two hours.

No. 180. MEAT PANADA FOR INVALIDS AND INFANTS.

First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine as possible, and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water; season with a little salt (and, if allowed, pepper), stir all together on the fire for ten minutes, and give it in small quantities at a time. This kind of meat panada is well adapted as a nutritious and easily-digested kind of food for old people who have lost the power of mastication, and also for very young children.

No. 181. HOW TO PREPARE SAGO FOR INVALIDS.

Put a large table-spoonful of sago into a small saucepan with half a pint of hot water, four lumps of sugar, and, if possible, a small glass of port wine; stir the whole on the fire for a quarter of an hour, and serve it in a tea-cup.

No. 182. HOW TO PREPARE TAPIOCA.

This may be prepared in the same manner as sago; It may also be boiled in beef tea, mutton broth, or chicken broth, and should be stirred while boiling.

Arrow-root is to be prepared exactly after the directions given for the preparation of sago and tapioca.

No. 183. HOW TO MAKE GRUEL.

Mix a table-spoonful of Robinson's prepared groats or grits with a tea-cupful of cold water, pour this into a saucepan containing a pint of hot water, and stir it on the fire while it boils for ten minutes; strain the gruel through a sieve or colander into a basin, sweeten to taste, add a spoonful of any kind of spirits, or else season the gruel with salt and a bit of butter.

No. 184. BROWN AND POLSON GRUEL.

Brown and Polson's excellent preparation of Indian corn is to be purchased of all grocers throughout the kingdom. Mix a dessert-spoonful of the prepared Indian corn with a wine-glassful of cold water, and pour this into a small saucepan containing half a pint of hot water; stir on the fire for ten minutes, sweeten with moist sugar, flavour with nutmeg or a spoonful of spirits.

No. 185. GRUEL MADE WITH OATMEAL.

In the absence of groats, oatmeal furnishes the means of making excellent gruel. Mix two table-spoonfuls of oatmeal with a gill of cold water; pour this into a saucepan containing a pint of hot water, stir the gruel on the fire while it boils very gently for about a quarter of an hour, then sweeten with moist sugar, or, if preferred, the gruel may be eaten with a little salt and a bit of butter.

No. 186. HOW TO MAKE CAUDLE.

Mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin, pour this into a saucepan containing a quart of boiling ale, or beer, add a few whole allspice, and a little cinnamon, stir the caudle on the fire for about half an hour, and then strain it into a basin or jug; add a glass of any kind of spirits, and sugar to taste.

No. 187. RICE GRUEL, A REMEDY FOR RELAXED BOWELS.

Boil very gently eight ounces of rice in a quart of water for about an hour in a saucepan covered with its lid, and placed on the side of the hob; the rice must be so thoroughly done as to present the appearance of the grains being entirely dissolved; a bit of orange-peel or cinnamon should be boiled with the rice, and when quite soft, the gruel is to be sweetened with loaf sugar, and a table-spoonful of brandy added.

No. 188. HOW TO PREPARE ARROW-ROOT.

Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water, and pour this into a small saucepan containing nearly half a pint of boiling water, four lumps of sugar, and a glass of wine; stir the arrow-root while it is boiling on the fire for a few minutes, and then give it to the patient.

Observe that it is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be boiled together.

No. 189. HOW TO MAKE GRUEL WITH PEARL BARLEY.

Put four ounces of pearl barley in a saucepan with two quarts of cold water and a small stick of cinnamon, and set the whole to boil very gently by the side of the fire (partly covered with the lid) for two hours; then add the sugar and the wine, boil all together a few minutes longer, and then strain the gruel through a colander into a jug, to be kept in a cool place until required for use; when it can be warmed up in small quantities.

As this kind of gruel is a powerful cordial, it is to be borne in mind that it should never be administered unless ordered by a medical man.

No. 190. COW-HEEL BROTH.

Put a cow-heel into a saucepan with three quarts of water, and set it to boil on the fire; skim it well, season with a few peppercorns, a sprig of thyme and parsley, and a dessert-spoonful of salt; boil gently for two hours; at the end of this time the broth will be reduced to half its original quantity; skim off all the grease, and serve the broth with the glutinous part of the heel in it. This kind of broth is both strengthening and healing to the stomach.

No. 191. HOW TO MAKE CALF'S-FEET JELLY.

Boil two calf's feet in two quarts of water very gently for at least two hours; at the end of this time the liquid will be boiled down to one half of its original quantity; it is then to be strained into a pan, and left to cool till the next day. Scrape and wash off all grease, dab a clean cloth all over the surface to absorb any remaining grease, put the calf's-foot stock or broth into a very clean saucepan, add three ounces of lump sugar, a bit of lemon-peel, the juice of a lemon, a little bruised cinnamon, and half a pint of white wine; boil all together for ten minutes, skim, strain through a doubled piece of muslin into a basin; set the jelly in a very cold place to cool and become firm.

No. 192. HOW TO MAKE ICELAND-MOSS JELLY.

Iceland moss is to be had of all chemists. Put four ounces of Iceland moss to boil in one quart of water, stirring it the whole time it is on the fire; and when it has boiled about three-quarters of an hour, add two ounces of lump sugar and a glass of white wine; strain the jelly through a piece of muslin into a basin, and when it is set firm and cold, let it be given to the patient. This kind of jelly is most beneficial in cases of severe colds, catarrhs, and all pulmonary diseases of the lungs and chest.

No. 193. HOW TO MAKE BLANCMANGE.

Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with a rolling-pin on a table; put this into a basin with one ounce of lump sugar, and three gills of cold water, and allow the whole to stand and steep for three hours. Next, boil one ounce of shred isinglass, or gelatine, in a gill of water, by stirring it on the fire, while boiling, for ten minutes; pour this to the milk of almonds; strain all through a muslin into a basin, and when the blancmange has become stiff and cold, let it be given to the patient in cases of fevers, or extreme delicacy.

No. 194. HOW TO MAKE SICK-DIET JELLY.

Take of sago, tapioca, eringo root, and hartshorn shavings, of each one ounce; and boil the whole in three pints of water until reduced to one pint, stirring all the time; then strain the jelly through a muslin into a basin, and set it aside to become cold. A table-spoonful of this jelly may be given at a time, mixed in broth, milk, chocolate, cocoa, or tea. It is considered to be very strengthening.

No. 195. HOW TO PREPARE ISINGLASS JELLY.

Put one ounce and a-half of isinglass, with two ounces of lump sugar and half a pint of water, into a small stewpan, and stir the whole on the fire while it boils gently for ten minutes; then remove the jelly from the fire, add the juice of three oranges, and the thin pared rind of one orange; stir well together for five minutes, strain through a muslin into a basin, and set the jelly in a cold place to become stiff.

No. 196. HOW TO MAKE GROUND-RICE MILK.

Put a pint of milk with a bit of cinnamon to boil, mix a large table-spoonful of ground rice quite smooth with a tea-cupful of milk, pour this into the boiling milk, stirring quickly all the time in order to render it smooth; add sugar to sweeten, and stir the ground-rice milk on the fire while boiling for ten minutes. Remember, that whenever you are stirring any kind of sauce, gruel, porridge, or thick milk, etc., on the fire, it is most essential that you should bear with some weight on the edge of the bowl of the spoon to prevent whatever is being stirred from burning at the bottom of the saucepan, as such an accident would infallibly spoil the gruel, etc.

No. 197. HOW TO MAKE A SMALL BATTER-PUDDING.

Beat up in a basin an egg with a large table-spoonful of flour, and a grain of salt; add, by degrees, a tea-cupful of milk, working all together vigorously; pour this batter into a ready greased inside of a tea-cup, just large enough to hold it; sprinkle a little flour on the top, place a small square clean rag on it, and then, with the spread-out fingers of the right hand, catch up both cloth and tea-cup, holding them up in order to enable you to gather up the ends of the rag tight in your left hand, while with a piece of string held in the right hand, you tie up the pudding securely, and put it on to boil, in boiling water, for a good half-hour; at the end of this time the pudding will be done, and should be eaten immediately with sugar, and a few drops of wine, if allowed and procurable.

No. 198. HOW TO MAKE A TEA-CUP BREAD-PUDDING.

Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half a gill of boiling milk upon these, stir all well together until the sugar is melted, then add an egg, beat up the whole thoroughly until well mixed; pour the mixture into a buttered tea-cup, tie it up in a small cloth as directed in the preceding Number, boil the pudding for twenty minutes, at least, and, as soon as done, turn it out on a plate. This, or any similar light kind of pudding, constitutes safe food for the most delicate.

No. 199. HOW TO MAKE A TAPIOCA PUDDING.

Put two table-spoonfuls of tapioca into a basin with four lumps of sugar, a grain of salt, and a lump of sugar rubbed on the rind of a lemon; pour a gill of boiling milk over these ingredients and cover them up with a saucer to steep for ten minutes, then add one egg; beat up all together, and boil the pudding in a buttered tea-cup tied up in a cloth, for nearly half an hour.

No. 200. HOW TO MAKE AN ARROW-ROOT PUDDING.

Mix a large dessert-spoonful of arrow-root with the same quantity of bruised sugar, and a tea-cupful of milk, in a small clean saucepan; stir this on the fire until it boils, and keep on stirring it, off the fire, for five minutes, until the heat has subsided; then add an egg, beat up and thoroughly mix it into the batter, and then boil the pudding as shown in the preceding Numbers.

No. 201. HOW TO MAKE A SAGO PUDDING.

Soak two table-spoonfuls of pearl sago with a tea-spoonful of hot milk, in a covered basin, for a quarter of an hour; then add a very little grated nutmeg or lemon-peel, sugar to sweeten, and an egg; beat up all together until thoroughly mixed, and then boil the pudding in a buttered basin or tea-cup, as directed in preceding cases.

No. 202. HOW TO MAKE A GROUND-RICE PUDDING.

Mix a large table-spoonful of ground rice with half a pint of milk, six lumps of sugar, and a very little nutmeg; stir this in a saucepan on the fire until it has boiled for five minutes; then mix in an egg, and boil the pudding for twenty-five minutes.

No. 203. BROWN AND POLSON TEA-CUP PUDDING FOR INFANTS.

Mix a good dessert-spoonful of Brown and Polson's corn-flour with half a pint of milk, six lumps of sugar, a grain of salt, and a very little grated orange-peel; stir these on the fire to boil for five minutes, then add one egg, beat up until well mixed; pour this batter into a buttered tea-cup, tie it up in a small cloth, boil it for twenty-five minutes, and serve it while hot.



MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC.

No. 204. BRAN TEA: A REMEDY FOR COLDS, ETC.

Boil a large handful of bran in a quart of water for ten minutes, then strain off the water into a jug, sweeten it with one ounce of gum arabic and a good spoonful of honey; stir all well together, and give this kind of drink in all cases of affections of the chest, such as colds, catarrhs, consumption, etc., and also for the measles.

No. 205. ORANGEADE, OR ORANGE DRINK.

Peel off the rind of one orange very thinly without any of the white pith, and put the rind into a jug, pare off all the white pith from three oranges so as to lay the pulp of the fruit quite bare, cut them in slices, take out all the seeds, or, as they are more generally termed, the pips, as their bitterness would render the drink unpalatable; add one ounce of sugar, or honey, pour a quart of boiling water to these, cover up the jug, and allow the orangeade to stand and steep until quite cold; it may then be given to the patient. This is a cooling beverage, and may be safely given in cases of fever.

No. 206. HOW TO MAKE LEMONADE.

Proceed in all particulars as directed for making orangeade, using, for the purpose, lemons instead of oranges.

No. 207. APPLE-WATER DRINK.

Slice up thinly three or four apples without peeling them, and boil them in a very clean saucepan with a quart of water and a little sugar until the slices of apples are become soft; the apple water must then be strained through a piece of clean muslin, or rag, into a jug. This pleasant beverage should be drunk when cold; it is considered beneficial in aiding to allay scorbutic eruptions.

No. 208. HOW TO MAKE A SOOTHING DRINK FOR COUGHS.

Take of marsh-mallow roots and of liquorice roots each one ounce; of linseed, half an ounce; shave the roots very thinly; put them and the linseed into a clean earthen pot with one quart of hot water, cover with the lid, and set the whole on the hob of the fire to simmer for half an hour or more; then strain the drink into a clean jug, sweeten with honey, and when it has become quite cold, let it be given in small quantities several times in the course of the day. This mucilaginous beverage is most beneficial in relieving persons who are suffering from cold on the chest, and also those who are afflicted with gravel, etc.

No. 209. LINSEED TEA.

Put a table-spoonful of linseed into a clean earthen pot or pipkin with a quart of water, and a little orange or lemon rind; boil this gently for about ten minutes, and then strain it through muslin into a jug; sweeten with honey or sugar, add the juice of a lemon, stir all together, and give this beverage to allay irritation of the chest and lungs—in the latter case, the lemon juice had better be omitted. Linseed tea in its purest form is an excellent accessory in aiding to relieve such as are afflicted with gout, gravel, etc.

No. 210. CAMOMILE TEA.

Put about thirty flowers into a jug, pour a pint of boiling water upon them, cover up the tea, and when it has stood about ten minutes, pour it off from the flowers into another jug; sweeten with sugar or honey; drink a tea-cupful of it fasting in the morning to strengthen the digestive organs, and restore the liver to healthier action. A tea-cupful of camomile tea, in which is stirred a large dessert-spoonful of moist sugar, and a little grated ginger, is an excellent thing to administer to aged people a couple of hours before their dinner.

No. 211. BALM AND BURRAGE TEA.

These, as well as all other medicinal herbs, may easily be cultivated in a corner of your garden, when you are so fortunate as to live in a cottage of your own in the country; they are also to be obtained from all herbalists in large towns. Take of balm and burrage a small handful each, put this into a jug, pour in upon the herbs a quart of boiling water, allow the tea to stand for ten minutes, and then strain it off into another jug, and let it become cold. This cooling drink is recommended as a beverage for persons whose system has become heated from any cause.

No. 212. SAGE OR MARYGOLD TEA.

Put a dozen sage leaves into a tea-pot, pour boiling water upon them, and, after allowing the tea to stand for five or ten minutes, it may be drunk with sugar and milk, in the same way and instead of the cheaper kinds of teas, which are sold for foreign teas, but which are too often composed of some kind of leaf more or less resembling the real plant, without any of its genuine fragrance, and are, from their spurious and almost poisonous nature, calculated to produce evil to all who consume them, besides the drawback of their being expensive articles.

Teas made from sage leaves, dried mint, marygolds, and more particularly the leaf of the black currant tree, form a very pleasant as well as wholesome kind of beverage; and, if used in equal proportions, would be found to answer very well as a most satisfactory substitute for bad and expensive tea.

No. 213. HOW TO STEW RED CABBAGES.

The use of the red cabbage in this country is confined to its being pickled almost raw, and eaten in that detestable and injurious state, whereby its anti-scorbutic powers are annulled.

The red cabbage, when merely boiled with bacon, or with a little butter and salt, is both nutritious and beneficial in a medicinal point of view, inasmuch as that it possesses great virtue in all scorbutic and dartrous affections. On the Continent it is customary to administer it in such cases in the form of a syrup, and also in a gelatinized state. The red cabbage, stewed in the following manner, will be found a very tasty dish:—Slice up the red cabbage rather thin, wash it well, drain it, and then put it into a saucepan with a little dripping or butter, a gill of vinegar, pepper and salt; put the lid on, and set the cabbage to stew slowly on the hob, stirring it occasionally from the bottom to prevent it from burning; about an hour's gentle stewing will suffice to cook it thoroughly. All kinds of cabbage or kail are anti-scorbutic agents.

No. 214. HOW TO MAKE TOAST WATER.

Toast a piece of bread thoroughly browned to its centre without being burnt, put it into a jug, pour boiling water upon it, cover over and allow it to stand and steep until it has cooled; it will then be fit to drink.

No. 215. HOW TO MAKE BARLEY WATER.

Boil one ounce of barley in a quart of water for twenty minutes; strain through muslin into a jug containing a bit of orange or lemon peel.

No. 216. HOW TO MAKE RICE WATER.

To six ounces of rice add two quarts of water, and two ounces of Valentia raisins; boil these very gently for about half an hour, or rather more; strain off the water into a jug, add about two table-spoonfuls of brandy. Rice water, prepared as above, is recommended in cases of dysentery and diarrhoea.

No. 217. HOW TO MAKE TREACLE POSSET.

Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it.

No. 218. HOW TO MAKE WHITE WINE WHEY.

Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin, and allow it to stand in a cool place, that the curd may fall to the bottom of the basin; then pour off the whey—which is excellent as an agent to remove a severe cough or cold.

No. 219. HOW TO MAKE A CORDIAL FOR COLDS.

First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a basin. Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of moist sugar, and half an ounce of citric acid, or one pint of lemon juice; boil all together until reduced to a thick syrup—that is, when it begins to run rather thick from the spoon without resembling treacle; as soon as the syrup has reached this stage, remove it from the fire, and pour it into a jug to become quite cold. This syrup will keep good for any length of time, if bottled and corked down tight, and kept in a cool place. A tea-spoonful taken occasionally will soon relieve the most troublesome cough.

This cordial may also be prepared in winter, using for the purpose black currant jam, or preserved black currant juice, instead of the juice of fresh-gathered currants.

No. 220. HOW TO MAKE A STRINGENT GARGLE.

Put the following ingredients into a very clean earthen pipkin:—Twenty sage leaves, a handful of red rose leaves, and a pint of water; boil these for twenty minutes, then add a gill of vinegar, and two table-spoonfuls of honey; boil again for ten minutes, and strain the gargle through a muslin rag, to be used when cold.

No. 221. A SIMPLE REMEDY AGAINST WIND ON THE STOMACH.

A few drops (say four) of essence of peppermint on a lump of sugar.

No. 222. A CURE FOR A HARD DRY COUGH.

Take of each one table-spoonful—spermaceti grated, honey, and peppermint water; mix all together with the yolks of two eggs in a gallipot. A tea-spoonful to be taken on the tongue, and allowed to be swallowed slowly as it dissolves.

No. 223. A COOLING DRINK.

To half an ounce of cream of tartar, add one ounce of loaf sugar, and a bit of orange or lemon peel; put these into a jug, pour upon them a quart of boiling water; stir all together, and allow the beverage to become cold.

No. 224. HOP TEA.

Pour a quart of boiling water upon half an ounce of hops, cover this over, and allow the infusion to stand for fifteen minutes; the tea must then be strained of into another jug. A small tea-cupful may be drunk fasting in the morning, which will create an appetite, and also strengthen the digestive organs.

No. 225. LIME-FLOWER TEA.

To half an ounce of lime-flowers, placed in a tea-pot or jug, pour a pint of boiling water, and when the infusion has stood for ten minutes, sweeten with honey or sugar, and drink the tea hot, to assuage the pains in the stomach and chest, arising from indigestion. This beverage may also be successfully administered in attacks of hysteria.

No. 226. HYSSOP TEA: A REMEDY FOR WORMS.

To a quarter of an ounce of dried hyssop flowers, pour one pint of boiling water; allow the tea to infuse for ten minutes, pour it off, sweeten with honey, and take a wine-glassful three times in the course of the day; this will prove an effectual cure when children are troubled with worms.

No. 227. ICELAND-MOSS JELLY.

Boil four ounces of Iceland moss in one quart of water very slowly for one hour, then add the juice of two lemons and a bit of rind, four ounces of sugar, and a gill of sherry; boil up, and remove the scum from the surface; strain the jelly through a muslin bag into a basin, and set it aside to become cold; in which state it may be eaten, but it is far more efficacious in its beneficial results when taken warm. The use of Iceland moss jelly is strongly recommended in cases of consumption, and in the treatment of severe colds, catarrhs, and all phlegmatic diseases of the chest.

No. 228. ANTISPASMODIC TEA.

Infuse two-pennyworth of hay saffron (sold at all chemists') in a gill of boiling water in a tea-cup for ten minutes; add a dessert-spoonful of brandy, and sugar to sweeten, and drink the tea hot. This powerful yet harmless remedy will quickly relieve you from spasmodic pains occasioned by indigestion.

No. 229. DANDELION TEA.

Infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes; sweeten with brown sugar or honey, and drink several tea-cupfuls during the day. The use of this tea is recommended as a safe remedy in all bilious affections; it is also an excellent beverage for persons afflicted with dropsy.

No. 230. REFRESHING DRINK FOR SORE THROAT ATTENDED WITH FEVER.

Boil two ounces of barberries with half an ounce of violets in a quart of water for ten minutes; sweeten with honey, strain off into a jug, and drink several glasses during the day.

No. 231. A CURE FOR SPRAINS.

Bruise thoroughly a handful of sage-leaves, and boil them in a gill of vinegar for ten minutes, or until reduced to half the original quantity; apply this in a folded rag to the part affected, and tie it on securely with a bandage.

No. 232. A CURE FOR CHILBLAINS.

The pulp of a baked turnip beat up in a tea-cup with a table-spoonful of salad oil, ditto of mustard, and ditto of scraped horse-radish; apply this mixture to the chilblains, and tie it on with a piece of rag.

No. 233. A CURE FOR BURNS OR SCALDS.

Thoroughly bruise a raw onion and a potato into a pulp, by scraping or beating them with a rolling-pin; mix this pulp with a good table-spoonful of salad oil, and apply it to the naked burn or scald; secure it on the part with a linen bandage.

No. 234. A CURE FOR COLD IN THE HEAD.

Thirty drops of camphorated sal volatile in a small wine-glassful of hot water, taken several times in the course of the day.

No. 235. A CURE FOR THE STING OF WASPS OR BEES.

Bruise the leaf of the poppy, and apply it to the part affected.

No. 236. A CURE FOR TOOTHACHE.

Roll a small bit of cotton wadding into a ball the size of a pea, dip this in a very few drops of camphorated chloroform, and with it fill the hollow part of the decayed tooth.

No. 237. HOW TO MAKE COFFEE.

Mix one ounce of ground coffee in a clean pot with a pint of cold water, stir this on the fire till it boils, then throw in a very little more cold water, and after allowing the coffee to boil up twice more, set it aside to settle, and become clear and bright. The dregs saved from twice making, added to half the quantity of fresh coffee, will do for the children. It is best to make your coffee over-night, as it has then plenty of time to settle. If, as I recommend, you grind your coffee at home, you will find Nye's machines very good.

No. 238. HOW TO PREPARE COCOA NIBS.

Boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half, without allowing it to reduce more than one-third; that is, the three pints should be boiled down to one quart. When sufficiently boiled, strain the cocoa from the nibs, mix it with equal proportions of milk, and sweeten with sugar. Two ounces of cocoa nibs cost a penny three-farthings, one quart of skim milk twopence (in the country one penny), two ounces of moist sugar three-farthings; thus, for about fourpence halfpenny, you may prepare sufficient cocoa for the breakfasts of four persons. This would be much wholesomer and cheaper than tea. To be sure, it would take some trouble and care to prepare it, and this should be attended to over-night.



ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR.

I am well aware, from my own experience, that the charitable custom of distributing wholesome and nutritious soup to poor families living in the immediate neighbourhood of noblemen and gentlemen's mansions in the country, already exists to a great extent; yet, it is certainly desirable that this excellent practice should become more generally adopted, especially during the winter months, when their scanty means of subsistence but insufficiently yield them food adequate in quantity to sustain the powers of life in a condition equal to their hard labour. To afford the industrious well-deserving poor a little assistance in this way, would call forth their gratitude to the givers, and confer a blessing on the needy. The want of knowing how to properly prepare the kind of soup best adapted to the purpose has, no doubt, in a great measure, militated against its being more generally bestowed throughout the kingdom; and it is in order to supply that deficient knowledge, that I have determined on giving easy instructions for its preparation.

No. 239. HOW TO PREPARE A LARGE QUANTITY OF GOOD SOUP FOR THE POOR.

It is customary with most large families, while living in the country, to kill at least some portion of the meat consumed in their households; and without supposing for a moment that any portion of this is ever wasted, I may be allowed to suggest that certain parts, such as sheep's heads, plucks, shanks, and scrag-ends, might very well be spared towards making a good mess of soup for the poor. The bones left from cooked joints, first baked in a brisk oven for a quarter of an hour, and afterwards boiled in a large copper of water for six hours, would readily prepare a gelatinized foundation broth for the soup; the bones, when sufficiently boiled, to be taken out. And thus, supposing that your copper is already part filled with the broth made from bones (all the grease having been removed from the surface), add any meat you may have, cut up in pieces of about four ounces weight, garnish plentifully with carrots, celery, onions, some thyme, and ground allspice, well-soaked split peas, barley, or rice; and, as the soup boils up, skim it well occasionally, season moderately with salt, and after about four hours' gentle and continuous boiling, the soup will be ready for distribution. It was the custom in families where I have lived as cook, to allow a pint of this soup, served out with the pieces of meat in it, to as many as the recipients' families numbered; and the soup was made for distribution twice every week during winter.

No. 240. ANOTHER METHOD FOR MAKING ECONOMICAL SOUP.

In households where large joints of salt beef, or pork, are cooked almost daily for the family, the liquor in which they have been boiled should be saved, all grease removed therefrom, and put into the copper with a plentiful supply of carrots, parsnips, celery, and onions, all cut in small pieces, the whole boiled and well skimmed till the vegetables are done; the soup is then to be thickened with either oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground allspice, and stirred continuously until it boils up again; it must then be skimmed, and the best pieces of meat selected from the stock-pot should be kept in careful reserve, to be added to the soup, and allowed to boil therein for half an hour longer.

No. 241. HOW TO MAKE FISH SOUP IN LARGE QUANTITIES FOR DISTRIBUTION TO THE POOR.

This kind of soup, it will be easily understood, is applicable only on the sea-coast, and wherever fish is to be had very cheap. Chop fine a dozen onions, some thyme, and winter savory, and put these into a copper, or some large pot, with about six gallons of water, one pound of butter, pepper and salt enough to season; allow the whole to boil for ten minutes, then thicken the broth with about four pounds of oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and then throw in about fifteen pounds of fish cut up in one-pound size pieces, and also some chopped parsley; boil all together until the fish is done, and then serve out the soup to the recipients. All kinds of fish, except sprats, herrings, and pilchards, are equally well adapted for making fish soup, but codfish, cod's heads, skate, eels, etc., and all glutinous fish, suit the purpose best.



INDEX.

Anchovy Sauce, 64

Antispasmodic Tea, 97

Apples, baked, 57

Apple Dumplings, baked, 53

Apple Pudding, 30

Apple-water Drink, 90

Arrow-root, how to prepare, 84

Arrow-root Pudding, 89

Bacon and Cabbages, boiled, 47

Bacon and Cabbage Soup, 18

Bacon, how to cure, 26

Bacon Roll-pudding, 38

Balm and Burrage Tea, 92

Barley Water, 93

Batter and Fruit Pudding, 30

Batter-pudding, how to make a small, 87

Beef and Potatoes, baked, 35

Beef, boiled, 13

Beef, how to boil, 13

Beefsteaks, plain, 42

Beef Tea, 81

Beer, how to brew your own, 65

Belgian Faggots, 41

Biscuits, hard, 69

Black Puddings, 27

Blancmange, how to make, 86

Bouillabaisse Soup, 63

Bran Tea, a Remedy for colds, etc., 90

Bread, how to bake your own, 68

Bread Pudding, for a family, 29

Bread-pudding, how to make a tea-cup, 88

Bread Sauce, for a Roast Fowl, 20

Broad Beans, how to cook, 74

Broth made from bones for Soup, 16

Brown and Polson Fruit Pudding, 32

Brown and Polson Pudding, 31

Brown and Polson Tea-cup Pudding for infants, 89

Brown and Polson Thick Milk, 32

Bullock's Heart, baked, 39

Bullock's Heart, stuffed, 39

Bubble and Squeak, 46

Burns or Scalds, a Cure for, 98

Cabbage and Bacon, fried, 73

Calf's-feet Jelly, how to make, 85

Camomile Tea, 91

Caudle, how to make, 84

Cheese, Italian, 28

Chicken Broth, 82

Chicken Broth, cheap, 82

Chilblains, a Cure for, 97

Christmas Plum Pudding, 50

Cocky Leeky, 19

Cocoa Nibs, how to prepare, 99

Cod's Head, baked, 63

Coffee, how to make, 98

Cold in the Head, a Cure for, 98

Colds, how to make a cordial for, 94

COOKERY AND DIET FOR THE SICK-ROOM, 81

Cough, a Cure for a hard dry, 95

Cow-heel Broth, 18, 85

Currant Jam, 55

Dandelion Tea, 97

Drink, a cooling, 95

Ducks, baked or roast, 24

Dumplings, Norfolk, 33

Dumplings, Yeast, 33

ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR, 99

Economical Pot Liquor Soup, 14

Eels, stewed, 34

Egg-hot, 78

Eggs and Bacon, fried, 77

Eggs, buttered, 77

Egg Sauce for Roast Fowls, etc., 20

Eggs stewed with Cheese, 78

Eggs with Brown Butter, 77

Elder Wine, how to make, 57

Fish, baked, 63

Fish Curry, how to make a, 48

Fish Pie, 37

Fish, salt, with Parsnips, 62

Fish Soup, 60

Fish Soup, how to make large quantities for distribution to the poor, 101

Fish, to boil, 64

Fish, to fry, 61

French Beans, how to cook, 74

Fruit Pies in general, 52

Gargle, how to make a stringent, 95

Giblet Pie, 37

Gingerbread Nuts, 70

Ginger-pop, 78

Goose, baked, 23

Gooseberry Jam, how to make, 56

Gravy, brown, for Roast Fowls, etc., 20

Ground-rice Milk, how to make, 87

Ground-rice Pudding, 89

Gruel, Brown and Polson, 83

Gruel, how to make, 83

Gruel, how to make with Pearl Barley, 85

Gruel made with Oatmeal, 84

Hams, how to cure, 25

Hams, how to smoke, 26

Hare, jugged, 46

Haricot Beans, a Salad of, 76

Haricot Beans, how to dress, 75, 76

Haricot Beans, white, 75

Hashed Meats, 43

Herrings, red, a dinner of, 61

Hop Tea, 96

Hyssop Tea, a Remedy for Worms, 96

Iceland-moss Jelly, 86, 96

Irish Stew, 60

Isinglass Jelly, how to prepare, 87

Jam Pudding, 51

Jam Tart, 53

Kidney Pudding, 43

Leg of Beef, stewed, 18

Lemonade, how to make, 90

Lentils, 76

Lime-flower Tea, 96

Linseed Tea, 91

Mackerel, soused, 61

Meat Panada for Invalids and Infants, 82

Meat Pie, 37

MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC., 90

Milk, thick for breakfast, 16

Mince-meat, a cheap kind of, 52

Mince-pie, how to make a, 53

Mince-pie Paste, 52

Muscles, or Mussels, stewed, 34

Mustard, how to mix, 81

Mutton Broth, 81

Mutton Chops, or Steaks, 43

Mutton, Shoulder of, boiled, and Onions, 36

Oatmeal Porridge for Six Persons, 16

Omelet, how to make an, 77

Onions, baked or roasted, 74

Onion Soup for Six Persons, 15

Orangeade, or Orange Drink, 90

Ox-cheek Soup, 17

Ox Kidney, stewed, 39

Oysters, stewed, 34

Pancakes for Shrove Tuesday, 54

Parsley Sauce, 64

Parsnips, buttered, 73

Pears, baked, 56

Peas and Bacon, 74

Pea Soup for Six Persons, 15

Pig's Feet, 28

Pig's Fry, 42

Pig's Head, baked, 23

Pig, how to make the most of, after it is killed, 24

Pig's Pluck, how to dispose of, 27

Pig, Sucking, baked, 24

Plum Broth, 79

Plum or Currant Dough Pudding, 50

Plum Porridge, cold, 79

Pork Chops, grilled or boiled, 20

Pork, roast, 45

Potatoes, baked or roasted, 71

Potatoes, baked, mashed, 72

Potatoes, how to boil, 70

Potatoes, how to fry, 71

Potatoes, how to mash, 72

Potatoes, how to steam, 70

Potatoes, how to stew, 72

Potatoes, mashed with Ling, 72

Potato Pie, 38

Potato Pudding, 32

Potato Soup for Six Persons, 14

Prunes, or Pruens, stewed, 79

Pudding, baked Suet, 36

Pudding made of small Birds, 22

Pudding, Yorkshire, 35

Pumpkin Porridge, 58

Rabbit Pudding, 38

Raisinet, a Preserve for Winter, 54

Red Cabbages, how to stew, 93

Rhubarb, how to preserve, 56

Rhubarb Pie, 51

Rice and Apples, 31

Rice, curried, 28

Rice Dumplings, 49

Rice Gruel, a Remedy for Relaxed Bowels, 84

Rice-milk for Six Persons, 59

Rice Pudding, a Ground, 29

Rice Pudding, a Plain, 29

Rice, the way to boil, 49

Rice Water, 94

Roast Fowl and Gravy, 19

Sage or Marygold Tea, 92

Sago for Invalids, how to prepare, 83

Sago Pudding, 89

Salad, a Bacon, 80

Salad, a Plain, 80

Salad, a Summer, 80

Salad, Celery Crab, 80

Sauce for Sweet Puddings, 50

Sausage Dumplings, 45

Sausages, Pork, how to make, 27

Sausage Rolls, 45

Sausages, stewed, 42

Seam, or Loose Fat, how to melt down, 28

Sharp Sauce for Broiled Meats, 21

Sheep's-head Broth, 17

Sheep's Heads, baked, 40

Sheep's Pluck, 40

Sheep's Trotters, stewed, 40

Sick-diet Jelly, how to make, 87

Skate, baked, 64

Soothing Drink for Coughs, 91

Sore Throat attended with Fever, refreshing Drink for, 97

Soup for the Poor, how to prepare a large quantity of good, 100, 101

Spinach, how to cook, 73

Sprains, a Cure for, 97

Steaks, fried, and Onions, 41

Steaks, stewed, 41

Sting of Wasps or Bees, a Cure for, 98

Supper, a Relish for, 76

Swedish Turnips, buttered, 73

Tapioca, how to prepare, 83

Tapioca Pudding, 88

Toad in the Hole, 36

Toast Water, 93

Toothache, a Cure for, 98

Treacle Posset, 94

Treacle Pudding, 30

Tripe, baked, 45

Tripe, boiled, 44

Veal and Rice Broth, 82

Veal Cutlets and Bacon, 22

Veal, Knuckle of, and Rice, 59

Veal, roast, stuffed, 21

Vegetable Marrow, how to cook, 74

Vegetable Porridge, 58

Vegetable Pottage, economical, 47

Welsh Rarebit, how to make a, 78

White Wine Whey, 94

Wind on the Stomach, a simple Remedy against, 95

Yorkshire Pie-clates for Tea, 69

THE END.

Thomas Harrild, Printer, Shoe Lane, Fleet Street, London.



TO THE FACULTY.

J. & J. COLMAN'S

GENUINE MUSTARD.

The Lancet, by its resumed inquiries upon the subject of adulterations, has again called attention of the Public to a variety of articles of daily use.

To Mustard great prominence has been given, from the fact that thirty-three samples were examined. The Report states that four only were found to be genuine: of which, two samples were of the manufacture of J. and J. COLMAN, being respectively "Colman's Genuine London Mustard, Warranted Pure," and "Colman's Brown Mustard, Warranted Pure."

We also learn that manufactured Mustard extends from the pure and genuine to the injurious combination exposed in The Lancet (see 27th Sample examined); to which disclosure the attention of Medical Men is invited (whether practising privately or in Hospitals and Infirmaries) when prescribing Mustard as a remedial agent. The fact is also equally important to the Vendor and his customer, the Public.

And further, as to quality—The Lancet, in substance, reports that genuine Mustard will be as varied in strength, pungency, and flavour, as are the known differences between the finest and most inferior qualities of seed; it results, then, that genuine does not necessarily imply high quality.

J. and J. COLMAN submit, that in their Pure Mustards nothing that known skill and improved machinery can obtain from finest seed remains unsecured, and, whether for prompt and specific medical effects, or as a table condiment, these Mustards are equally valuable.

J. and J. COLMAN offer to the Public not only "Genuine" and "Pure" Mustard in the highest perfection, but also their other varieties of Mustard Condiments, known as "Double Superfine," "Superfine," "Fine," etc., in which delicacy, flavour, and strength will be found in agreeable combination. These Mustards may be obtained of any Grocer, Chemist, or Italian Warehouseman in the kingdom; and when sold in tins or packets, J. and J. COLMAN's trade mark, the "Bull's Head," is a guarantee upon which the Public may rely.

J. & J. COLMAN, 26, Cannon Street, London, E.C.

CONSUMPTION IN ALL ITS STAGES,

Coughs, Whooping Cough, Asthma, Bronchitis, Fever, Ague, Diphtheria, Hysteria, Rheumatism, Diarrhoea, Spasms, Colic, Renal and Uterine Diseases, are immediately relieved by a dose of

CHLORODYNE.

(Trade Mark.)

Discovered and named by DR. J. COLLIS BROWNE, M.R.C.S.L., Ex-Army Medical Staff.

The question asked by invalids, families, and households is, What is the best medicine to give in the above diseases, and what to have always ready? Medical testimony, the reply of thousands of sufferers and invalids, is confirmatory of the invaluable relief afforded by this remedy above all others.

CHLORODYNE is a liquid taken in drops according to age. It invariably relieves pain of whatever kind; creates a calm, refreshing sleep; allays irritation of the nervous system when all other remedies fail; leaving no bad effects, like opium or laudanum, and can be taken when none other can be tolerated. Its value in saving life in infancy is not easily estimated; a few drops will subdue the irritation of Teething, prevent and arrest Convulsions, cure Whooping Cough, Spasms, and Flatus at once.

Among invalids it allays the pain of Neuralgia, Rheumatism, Gout, etc. It soothes the weary achings of Consumption, relieves the Soreness of the Chest, Cough, and Expectoration; and cures all Chest Affections, such as Asthma, Bronchitis, Palpitation, etc. It checks Diarrhoea, Alvine Discharges, or Spasms, and Colics of the Intestines, etc.

The extensive demand for this remedy, known as Dr. J. COLLIS BROWNE'S CHLORODYNE, by the Medical Profession, Hospitals, Dispensaries—Civil, Military, and Naval—and Families especially, guarantees that this statement of its extreme importance and value is a bona fide one, and worthy the attention of all.

EXTRACTS OF MEDICAL OPINIONS.

From W. VESALIUS PETTIGREW, M.D.—"I have no hesitation in stating that I have never met with any medicine so efficacious as an anti-spasmodic and sedative. I have used it in Consumption, Asthma, Diarrhoea, and other diseases, and am most perfectly satisfied with the results."

From DR. M'MILMAN, of New Galloway, Scotland.—"I consider it the most valuable medicine known."

G. HAYWARD, Esq., Surgeon, Stow-on-ye-Wold.—"I am now using Dr. J. Collis Browne's Chlorodyne with marvellous good effects in allaying inveterate sickness in pregnancy."

DR. M'GRIGOR CROFT, late Army Staff, says:—"It is a most valuable medicine."

J. C. BAKER, Esq., M.D., Bideford.—"It is without doubt the most valuable and certain anodyne we have."

DR. GIBBON, Army Medical Staff, Calcutta.—"Two doses completely cured me of Diarrhoea."

From G. V. RIDOUT, Esq., Surgeon, Egham.—"As an astringent in severe Diarrhoea, and an anti-spasmodic in Colic, with Cramps in the Abdomen, the relief is instantaneous. As a sedative in Neuralgia and Tic-Doloreux its effects were very remarkable. In Uterine Affections I have found it extremely valuable."

CAUTION.—Beware of Spurious Compounds or Imitations of "Chlorodyne." Dr. Browne placed the Recipe for making "Chlorodyne" in the hands of Mr. Davenport ONLY; consequently, there can be no other Manufacturer. The genuine bears the words, "Dr. J. Collis Browne's Chlorodyne," on the Government Stamp of each Bottle.—Sold only in Bottles at 2s. 9d., and 4s. 6d., by the Sole Agent and Manufacturer,

J. T. DAVENPORT,

33, GREAT RUSSELL STREET, BLOOMSBURY SQUARE, LONDON.

BE CAREFUL WHAT YOU EAT.

BORWICK'S is the BAKING POWDER recommended by Dr. Hassall (Analyst to the Lancet, Author of "Adulterations Detected," etc.) It was the first, and is the best Baking Powder—often imitated, but never equalled. Its merits are too well known to require any puffing by the Proprietor. Warranted free from alum, found in most of the worthless imitations. Try it once, and you will never use the trash made from inexpensive materials, and recommended by unprincipled shopkeepers, because they realize a larger profit by the sale. As you value your health, insist upon having BORWICK's Baking Powder only.

Sold retail by most Druggists, Grocers, and Oilmen, in 1d., 2d., 4d., and 6d. packets, and 1s. boxes. Wholesale by G. BORWICK, 21, Little Moorfields, E. C.

LIFE FOR THE CONSUMPTIVE.

One Tablespoonful of the PATENT OZONIZED COD LIVER OIL, three times a day, conveys artificially to the lungs of the Consumptive and delicate, the vital properties of Oxygen without the effort of inhalation, and has the wonderful effect of reducing the pulse while it strengthens the system. The highest Medical authorities pronounce it the nearest approach to a specific for Consumption yet discovered—in fact, it will restore to health when all other remedies fail. See Lancet, March 9th, 1861.

Sold by all Chemists, in 2s. 6d., 4s. 9d., and 9s. bottles. Wholesale by G. BORWICK, Sole Licensee, 21, Little Moorfields, London.

FRAMPTON'S PILL OF HEALTH.

This excellent FAMILY PILL is a Medicine of long-tried efficacy for purifying the blood, and correcting all Disorders of the Stomach and Bowels. Two or three doses will convince the afflicted of its salutary effects. The stomach will speedily regain its strength; a healthy action of the liver, bowels, and kidneys will rapidly take place; and renewed health will be the quick result of taking this medicine, according to the directions accompanying each box.

PERSONS OF A FULL HABIT, who are subject to headache, giddiness, drowsiness, and singing in the ears, arising from too great a flow of blood to the head, should never be without them, as many dangerous symptoms will be entirely carried off by their timely use; and for elderly people, where an occasional aperient is required, nothing can be better adapted.

For FEMALES these Pills are truly excellent, removing all obstructions, the distressing headache so prevalent with the sex, depression of spirits, dulness of sight, nervous affections, blotches, pimples, and sallowness of the skin, and give a healthy juvenile bloom to the complexion.

Sold by all medicine vendors. Observe the name of "THOMAS PROUT, 229, Strand, London," on the Government Stamp. Price 1s. 1-1/2d. and 2s 9d. per box.

BLAIR'S GOUT AND RHEUMATIC PILLS.

Price 1s. 1-1/2d. and 2s. 9d. per box.

This preparation is one of the benefits which the Science of modern Chemistry has conferred upon mankind; for during the first twenty years of the present century to speak of a cure for the Gout was considered a romance; but now the efficacy and safety of this Medicine is so fully demonstrated, by unsolicited testimonials from persons in every rank of life, that public opinion proclaims this as one of the most important discoveries of the present age.

These Pills require no restraint of diet or confinement, during their use, and are certain to prevent the disease attacking any vital part.

Sold by all medicine vendors. Observe "THOMAS PROUT, 229, Strand, London," on the Government Stamp.

SILVER MEDAL, FIRST-CLASS, PARIS, 1855.



S. NYE AND Co.'s PATENT MACHINES,

OF VARIOUS SIZES,

For Mincing Meat, Vegetables, etc.; for making Sausages, Mince-meat, Force-meat, Potted-meat, and various dishes for Families, Hotel-keepers, Confectioners, Butchers, and also for Hospitals, Lunatic Asylums, and all large Establishments.

Price L1. 10s., L2. 2s., L3. 3s., and L7. 7s.

SMALL MINCER OR MASTICATOR,

TO ASSIST DIGESTION Price 30s.

79, WARDOUR STREET, LONDON.



S. NYE'S IMPROVED MILLS,

For Coffee, Pepper, Spice, Rice, etc.,

ARE THE BEST AND MOST CONVENIENT MADE.

Price 8s., 10s., and 14s. each.

79, WARDOUR STREET, LONDON.

COUGHS, ASTHMA, AND INCIPIENT CONSUMPTION ARE EFFECTUALLY CURED BY

KEATING'S COUGH LOZENGES,

Judged by the IMMENSE DEMAND, this UNIVERSAL REMEDY now stands the first in public favour and confidence; this result has been acquired by the test of fifty years' experience. These Lozenges may be found on sale in every British Colony, and throughout India and China they have been highly esteemed wherever introduced. For COUGHS, ASTHMA, and all affections of the Throat and Chest, they are the most agreeable and efficacious remedy.

Prepared and Sold in Boxes, 1s. 1-1/2d., and Tins, 2s. 9d., 4s. 6d., and 10s. 6d. each, by THOMAS KEATING, Chemist, etc., 79, St. Paul's Churchyard, London. Retail by all Druggists and Patent Medicine Vendors in the World.

KEATING'S PALE NEWFOUNDLAND COD LIVER OIL.

PERFECTLY PURE, NEARLY TASTELESS, and FREE FROM ADULTERATIONS OF ANY KIND, having been analyzed, reported on, and recommended by Professors TAYLOR and THOMSON, of Guy's and St. Thomas's Hospitals, and also quite recently examined by Dr. EDWIN PAYNE, who, in the words of the late Dr. PEREIRA, say, that "The finest oil is that most devoid of colour, odour, and flavour," characters this will be found to possess in a high degree.

Half-pints 1s. 6d., Pints 2s. 6d., Quarts 4s. 6d., and Five-pint Bottles 10s. 6d., Imperial Measure. 79, St. Paul's Churchyard, London.

BROWN & POLSON'S

PATENT CORN FLOUR

Being first of the kind manufactured in the United Kingdom and France, it is in both Countries not only

THE ORIGINAL,

but is indisputably the Only article of the kind, which by its own merit, and the simple publicity of its uses, has been adopted by the best families as an invariable table delicacy. It is prepared by a process to which long experience has given the greatest perfection, and from grain carefully selected from the choicest European crops; these advantages are so appreciable, that its quality has by comparison been preferred to all others, and

THE LANCET,

in a notice given July 24, 1858, states, "This is superior to anything of the kind known"—an opinion indisputably confirmed by scientific tests and public appreciation.

THE ILLUSTRATED LONDON NEWS,

AND

THE LEISURE HOUR,

have given most interesting notices accompanied by engravings, explanatory of the process of manufacture; and Dr. LANKESTER, F.R.S., F.L.S., speaks of it in the highest terms of praise in his Lectures at the South Kensington Museum, on "Food."—(Hardwicke, Piccadilly, pp. 71-80.)

* * * * *

Families by writing on their orders ... packets' Brown and Polson, and refusing to receive any but the packages which bear BROWN and POLSON'S name in full and Trade Mark, would discourage the fraudulent means by which the substitution of inferior kinds are encouraged.

Many Grocers, Chemists, etc., who supply the best quality, in preference to best profit articles, sell none but BROWN and POLSON'S.



My object in writing this little book is to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense; and thus, by skill and economy, add, at the same time, to your comfort and to your comparatively slender means. The Recipes which it contains will afford sufficient variety, from the simple every-day fare to more tasty dishes for the birthday, Christmas-day, or other festive occasions.

To those of my readers who, from sickness or other hindrance, have not money in store, I would say, strive to lay by a little of your weekly wages ... that your families may be well fed, and your homes made comfortable.

THE END