SUNDAY.

BREAKFAST.

Stewed Crab Apples. Cracked Wheat 275. White Fish Fried 51. Jelly Omelet 234. Hasty Cooked Potatoes 195. Tennessee Muffins 258. Crullers 317. Wheat Bread 240. Coffee 458.

SUPPER.

Pickled Pigs' Feet 151. Scalloped Potatoes 194. Chicken Salad 171. Light Biscuit 252. Golden Spice Cake 303. Preserved Cherries 424. Tea 460.

DINNER.

Mullagatawny Soup 38. Boiled Codfish 63, Oyster Sauce 157. Roast Wild Duck 98. Mashed Potatoes 192. Currant Jelly Sauce 161. Baked Squash 212. Boiled Beets 210. Small Oyster Pies 78. Baked Plum Pudding 397, Sweet Sauce 421. Jelly Kisses 371. Fruit. Coffee 458.

MONDAY.

BREAKFAST.

Grapes. Hominy 276. Fricasseed Tripe with Oysters 126. Baked Potatoes 197. Breakfast Puffs 272. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Duck 98. Welsh Rarebit 224. Fried Sweet Potatoes 198. Cold Pickled Beets 210. French Bread 246. Cookies 315. Gooseberry Jam 435. Cocoa 461.

DINNER.

Vermicelli Soup 42. Leg of Mutton a la Venison 138. Steamed Potatoes 194. Ladies' Cabbage 201. Stewed Onions 199. Mixed Pickles 187. Pumpkin Pie 236. Orange Jelly 374. Nut Cakes 318. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Oatmeal with Cream 274. Snipe on Toast 100. Scrappel 158. Potato Puffs 193. Newport Waffles 260. Wheat Bread 240. Coffee 458.

LUNCHEON.

Scalloped Mutton and Tomatoes 142. Hominy Croquettes 274. Cold Slaw 173. Beaten Biscuit 254. Chocolate Custard Pie 328. Tea 460.

DINNER.

Ox-tail Soup 34. Roast Leg of Pork 145. Browned Potatoes 197. Lima Beans 209. Mashed Turnips 214. Celery Salad 174. Apple Corn Meal Pudding 404, Wine Sauce 417. Lemon Tartlets 339. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Oranges. Graham Mush 273. Country Sausages 153. Boiled Eggs 226. Saratoga Chips 193. Buckwheat Cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Cold Roast Pork 145. Lobster Salad 171. Baked Sweet Potatoes 198. German Bread 247. Doughnuts 316. Apple Sauce 162. Chocolate 461.

DINNER.

Turtle Soup from Beans 37. Spiced Beef 112. Mashed Potatoes 192. Fried Parsnips 203. Scalloped Onions 199. Pickled White Cabbage 182. Cranberry Tart Pie 335. Blanc Mange 359. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Apricots. Oat Flakes 276. Broiled Veal Cutlets 129. Fried Oysters 72. Warmed Potatoes 195. Cream Waffles 260. Brown Bread 244. Coffee 458.

LUNCHEON.

Beef Croquettes 121. Fish Omelet 233. Celery Salad 174. Raised Biscuit 251. Feather Cake 300. Canned Peaches 439. Tea 460.

DINNER.

Squirrel Soup 37. Roast Loin of Mutton 136. Boiled Potatoes 192. Mashed Squash 212. Fried Cabbage 201. Olives. Apple Puff Pudding 389, Grandmother's Sauce 418. Nuts. Raisins. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Bananas. Steamed Oatmeal 276. Striped Bass Fried 51. Minced Eggs 229. Lyonnaise Potatoes 196. Corn Bread 247. Nut Cakes 318. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Roast Mutton 136. Halibut on Toast 281. Potato Salad 175. French Bread 246. Grape Jelly Pie 335. Chocolate 461.

DINNER.

Fish Chowder 63. Baked Pickerel 51. Steamed Potatoes 194. Boiled Turnips 214. Rabbit Pie 103. Plain Celery. Apple Custard Pudding 391, Hard Sauce 420. Savory Biscuits 312. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Baked Sour Apples 515. Boiled Rice 275. Porterhouse Steak Broiled 110. Plain Omelet 230. Potatoes a la Creme 193. Wheat Griddle-cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Veal Stew 131. Potato Puffs 193. Pickled Mangoes 184. Grafton Milk Biscuits 254. Chocolate Eclairs 308. Lemon Sponge 335. Tea 460.

DINNER.

Celery Soup 43. Boiled Ham 151. Baked Sweet Potatoes 198. Lima Beans 209. Stewed Parsnips 203. Sourcrout 202. Oxford Dumplings 385, Sweet Sauce 421. Cream Tarts 325. Fruit. Coffee 458.

* * * * *

DECEMBER.

CHRISTMAS DAY.

BREAKFAST.

Oranges. Boiled Rice 275. Broiled Salt Mackerel 60. Poached Eggs a la Creme 228. Potato Fillets 196. Feather Griddle-cakes 262. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Goose 86. Oyster Patties 75. Cold Slaw 173. Buns 255. Charlotte Russe 361. Peach Jelly 434. Tea 460.

DINNER.

Oysters on Half Shell. Game Soup 32. Boiled White Fish 59, Sauce Maitre d'Hotel 160. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Mashed Turnips 214. Creamed Parsnips 204. Stewed Onions 199. Boiled Rice 202. Lobster Salad 171. Canvas Back Duck 99. Christmas Plum Pudding 397, Sauce 417. Vanilla Ice-cream 376. Mince Pie 338. Orange Jelly 374. Delicate Cake 295. Salted Almonds 366. Confectionery. Fruits. Coffee 458.

SUNDAY.

BREAKFAST.

Grapes. Steamed Oatmeal 276. Pickled Pigs' Feet Fried 151. Oyster Toast 278. Potato Puffs 193. Egg Muffins 257. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Potted Beef 120. Panned Oysters 74. Celery Salad 174. Saratoga Chips 193. Rusks 256. Little Plum Cakes 313. Quince Jelly 432. Tea 460.

DINNER.

Chicken Cream Soup 34. Boiled Halibut 57, Sauce Hollandaise 161. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Stewed Celery 209. Mashed Turnips 214. Lobster Salad 171. Scalloped Clams 79. Mince Pie 338. Orange Cream 352. Citron Cake 295. Cheese. Coffee 458.

MONDAY.

BREAKFAST.

Sliced Oranges. Graham Mush 273. Codfish Steak 66. Lyonnaise Potatoes 196. Hashed Beef on Toast 280. French Rolls 253. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Goose 86. Scalloped Cheese 222. Ham Salad 172. French Bread 246. Apple Meringue Pie 327. Chocolate 461.

DINNER.

Onion Soup 41. Roast Spare Rib 146, Cranberry Sauce 163. Browned Potatoes 192. Stewed Carrots 213. Boiled Onions 198. Plain Celery. Boiled Rice Dumplings with Custard Sauce 384. Pastry Sandwiches 312. Fruit. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Boiled Rice 275. Pork Chops and Fried Apples 147. Warmed Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458.

LUNCHEON.

Sliced Head Cheese 154. Bread Omelet 234. Parsnip Fritters 203. Cold Slaw 173. Graham Bread 243. Mince Pie 338. Tea 460.

DINNER.

Scotch Mutton Broth 32. Boiled Turkey 84, Oyster Dressing 83. Mashed Potatoes 192. Baked Squash 212. Boiled Parsnips 203. Piccalili 186. Baked Corn Meal Pudding 393, Hard Sauce 420. Apple Tarts 342. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Cider Apple Sauce 162. Hominy 276. Broiled Rabbits 103. Codfish Balls 63. Potato Fillets 196. Continental Hotel Waffles 260. Dry Toast 276. Coffee 458.

LUNCHEON.

Turkey Hash 85. Rice Croquettes 274. Lobster Salad 171. Raised Biscuits 251. Almond Custard 347. Cocoa 461.

DINNER.

Oyster Soup 46. Sliced Beef Tongue 124, Brown Sauce 161. Potato Puffs 193. Steamed Cabbage 201. Lamb Sweetbreads 142, with Tomato Sauce 159. Birds' Nest Pudding 387, Plain Sauce 420. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Peaches. Cracked Wheat 275. Mutton-Chops Broiled 139, Tomato Sauce 159. Saratoga Chips 193. New England Corn Cake 246. Bakers' Doughnuts 317. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Spiced Tongue 125. Cheese Cream Toast 223. Pickled Onions 184. Fried Sweet Potatoes 198. Twist Bread 246. Layer Cake 304, with Apple Filling 288. Tea 460.

DINNER.

Vegetable Soup 42. Beef a la Mode 113. Browned Potatoes 192. Boiled Turnips 214. Fried Onions 199. Oyster Salad 172. Snow Pudding 405. Squash Pie 337. Nuts. Raisins. Coffee 458.

FRIDAY.

BREAKFAST.

Apple Sauce 162. Oatmeal with Cream 274. White Fish Fried 51. Grilled Bacon 149. Baked Potatoes 197. Feather Griddle-cakes 262. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Pork and Beans, 149. Beef Croquettes 121. Green Tomato Pickles 181. Milk Biscuits 251. Angel Cake 302. Preserved Pears 427. Chocolate 461.

DINNER.

Pea Soup 43, with Croutons 45. Codfish Steaks 66. Potato Snow 194. Baked Beets 210. Chicken, with Macaroni 96. Celery Salad 174. Baked Apple Dumplings 384, Sweet Sauce 421. Bakers' Custard Pie 330. Cheese. Coffee 458.

SATURDAY.

BREAKFAST.

Bananas. Oat Flakes 275. Pork Cutlets 147. Oyster Fritters 75. Hasty Cooked Potatoes 195. Graham Griddle-cakes 264. Wheat Bread 240. Coffee 458.

LUNCHEON.

Boiled Tripe 125. Chicken Omelet 233. Potato Salad 175. French Bread 246. Ginger Cookies 309. Preserved Citron 428. Tea 460.

DINNER.

Tapioca Cream Soup 41. Lamb Stew 143. Mashed Potatoes 192. Creamed Parsnips 204. Boston Pork and Beans 149. Cold Slaw 173. Apple Fritters 267, Sugar Sauce 418. Lemon Pie 328. Nuts. Raisins. Coffee 458.



SPECIAL MENUS.

STATE DINNER AT WHITE HOUSE.

Blue Points. Accompanied by: Haute Sauterne. Amontillado.

POTAGES.

Potage tortue a l'Anglaise Consomme Printaniere Royale.

HORS D'OEUVRES.

Canape a la Russe. Timbales a la Talleyrand. Accompanied by: Rauenthaler Berg.

POISSONS.

Saumon, Sauce Hollandaise. Grenadines de Bass. Pommes de Terre Duchesse. Cucumber Salade. Accompanied by: Ernest Jeroy.

RELEVES.

Selle d'Agneau, Sauce Menthe. Filet de Boeuf a la Richelieu. Accompanied by: Chateau Margause.

ENTREES.

Ris de Veau a la Perigneux. Cotelettes d'Agneau d'or Maison. Terrapin a la Maryland. Punch Cardinal. Accompanied by: Clas de Vougeot.

ROTI.

Canvas Back Duck.

ENTREMETS.

German Asparagus. Petite Pois. Gelee au Champagne. Plombiere aux Framboise. Pudding Diplomate. Cafe. Liqueurs. Fruits. Fromage.

MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88.

Consomme en tasse. Soft Shell Crabs. Accompanied by: Chateau Iquem.

Coquilles de Ris de Vean. Snipes on Toast. Lettuce and Tomato Salade. Accompanied by: Moet & Chandon.

Fancy Ice-cream. Cakes. Tea. Coffee. Fruits. Mottos.

GENERAL GRANT'S BIRTHDAY DINNER.

Clams. Accompanied by: Haute Sauterne.

POTAGES.

Consomme Imperatrice Bisque de Crabes. Accompanied by: Amontillado.

VARIES HORS D'OEUVRE VARIES.

Bouchees a la Regence.

POISSON.

Fruites de riviere Hollandaise vert pre. Pommes de terre a la Parisienne. Coucombres. Accompanied by: Johannisberger.

RELEVE.

Filet de Boeuf a la Bernardi. Accompanied by: Ernest Jeroy.

ENTREES.

Ailes de Poulets a la Perigord. Petits Pois au Beune. Caisses de ris de Vean a l'Italienne. Haricots verts. Asperges, sauce Creme. Sorbet Fantaisie.

ROTI.

Squabs. Salade de Laitue. Accompanied by: Nuits.

ENTREMETS SUCRES.

Croute aux Mille Fruits. Cornets a la Chantilly. Gelee a la Prunelle.

PIECES MONTEES.

Glace Varietees. Fruits. Petits Fours. Cafe.

MENU FOR 4 COVERS.

Huitres en Coquille.

Potage Julienne aux Quenelles.

Paupiettes de Turbots a la Joinville. Cucumbers. Pommes d'Auphine.

Filets Mignons a la Provencale. Larded Sweetbread a la Meissoniere.

Punch au Kirsh.

Quails Bardes sur Cronstade. Lettuce Salad.

German Asparagus.

Plombiere aux Fraises.

Fruits. Cafe. Fromage.



MENU FOR 6 COVERS.

Huitres en Coquilles. Accompanied by: Sauterne.

Puree St. Germain. Consomme Pate d'Italie. Accompanied by: Amontillado.

Broiled Blue Fish, Maitre d'Hotel. Cucumbers. Pommes Duchesse. Accompanied by: Hochheimer.

Small Tenderloin Sautes, Marrow Sauce. Lamb Chops a la Marechale. Accompanied by: Moet & Chandon.

Croutes aux Champignons a la Parisienne.

Sorbet Venetienne.

Squabs with Water-cresses. Accompanied by: Chateau Latour.

Lettuce and Tomato Salad.

Artichauts, Sauce Hollandaise.

Creme Bavaroise au Chocolat.

Fruits. Cafe. Fromage.

MENU FOR 8 COVERS.

Huitres en Coquille. Accompanied by: Haute Sauterne.

Bisque of Lobster. Lamb Broth with Vegetables.

Radishes. Olives. Accompanied by: Amontillado.

Timbales a l'Ecossaise. Bass a la Regence. Accompanied by: Rauenthaler Berg.

Potatoes Windsor.

Filet of Beef Larded a la Parisienne. Saddle of Mutton, Currant Jelly. Accompanied by: Ernest Jeroy.

Sweetbreads a la Pompadour. Terrapin a la Maryland. Accompanied by: Chateau Latour.

Cauliflower au Gratin. Celery au Jus.

Punch Maraschino.

Canvas Back Duck.

Lettuce Salad.

Souffle a l'Orange.

Fruits. Cafe. Fromage.

MENU FOR 10 COVERS.

Consomme de Volaille. Accompanied by: Haute Sauterne.

Huitres a la Poulette.

Radishes. Olives. Bouchees a la Bohemienne. Accompanied by: Johannisberger.

Truites Saumone au Beurre de Montpellier. Tartelette Potatoes. Cucumbers.

Filets Mignon de Boeuf a la Trianon. Cotelettes de Pigeon, Marechale. Accompanied by: Moet & Chandon.

Petits Pois Garnis de Fleurous. Artichauts a la Barigoule.

Punch Romaine.

Becassines au Cresson. Accompanied by: Chas. de Vougert.

Lettuce Salad.

Pouding Nesselrode.

Fruits. Cafe. Fromage.

MENU FOR 12 COVERS.

Little Neck Clams. Accompanied by: Haute Sauterne.

Cream of Asparagus. Consomme Royal.

Radishes. Olives. Accompanied by: Amontillado.

Caviar sur Toast. Pompano Maitre d'Hotel. Bass a la Regence. Pommes Parisienne. Accompanied by: Moselbluemchen.

Cotelettes d'Agneau a la Puree de Colen. Filet of Boeuf a la Pocahontas. Accompanied by: Moet & Chandon.

Tarrapin a la Richelieu.

Sorbet Dunderberg.

Canvas Back Ducks. Accompanied by: Nuits.

Celery Mayonnaise.

Artichauts Bottoms. French Peas.

Omelette Celestine.

Fruits. Cafe. Fromage.

MENU FOR 24 COVERS.

***

Huitres.

POTAGES.

Consomme Francatelli. Bisque d'Ecrevisses.

HORS D'OEUVRE.

Timbales a la Reyniere.

POISSON.

Filet Turbot Portugaise. Pommes de terre Parisienne. Celery Mayonnaise.

RELEVE.

Selle d'Agneau a la Colbert. Haricots verts.

ENTREES.

Ailes de Poulets a la Hongroise. Cepes a la Bordelaise. Asperges Sauce Creme. Sorbet a la Prunelle.

ROTI.

Faisan rotes Franque de Cailles.

ENTREMETS DE DOUCEUR.

Croutes aux Ananas. Glaces Fantaisies. Fruits. Cafe. Petits Fours.

BUFFET FOR 1,000 PEOPLE.

COLD SERVICE.

Consomme on Tasse.

Sandwiches. Caviar on Toast. Radishes. Celery.

Cold Salmon Mayonnaise. Lobster and Shrimp Salad.

Westphalia Ham a la Gelee.

Boned Turkey. Galautine of Faison. Cold Game in Season. Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pig. Saddle of Venison, Currant Jelly.

Russian Salad.

Neapolitaine Ice-cream. Water Ices. Nesselrode Puddings. Claret and Champagne Jellies. Biscuits Glacee. Charlotte Glacee.

Assorted Cakes. Assorted Candies. Tea. Coffee. Lemonade.



MANAGEMENT AND DIRECTION

OF

DINNERS AND RECEPTIONS

ON

STATE OCCASIONS AT THE WHITE HOUSE.



Etiquette as observed in European courts is not known at the White House.

The President's Secretary issues invitations by direction of the President to the distinguished guests.

The Usher in charge of the cloak-room hands to the gentleman on arrival an envelope containing a diagram of the table (as cut shows), whereon the name and seat of the respective guest and the lady he is to escort to dinner are marked.



A card corresponding with his name is placed on the napkin belonging to the cover of the seat he will occupy.

The President's seat is in the middle of the table. The most distinguished guests sit on his right and left. If their wives are present they will occupy these seats, and the gentlemen will be seated next to the President's wife whose seat is directly opposite the President.

Official dinners all over the world are always served after the French fashion, and are divided into three distinct parts. Two of them are served from the kitchen, and the third from the pantry.

The first part of the dinner served French style includes from oysters on the shell to the sherbets.

The second service continues to the sweet dishes.

The third includes ice, cakes, fruits, cheeses, which are all understood as desserts, and are dressed in the pantry.

All principal dishes which are artistically decorated are shown to the President first, then are carried around the table before being carved by the Steward in the pantry.

Fancy folding of the napkins is considered out of fashion; plain square folded, so as to show monogram in the middle, is much preferred.

The following diagram will illustrate the arrangement of the glasses on the table. (See diagram.)



A—Plate.

I—Glass for Sauterne.

II—Glass for Sherry.

III—Glass for Rhine Wine.

IV—Glass for Water.

V—Glass for Champagne.

VI—Glass for Burgundy.

Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests.

Corsage boquets for ladies consist of not more than eight large roses tied together by silk ribbon, with the name of the lady stamped on in gold letters.

Gentlemen's bouttonieres consist only of one rosebud.

Boquets for ladies are to be placed on the right side; for gentlemen, on the napkin next to card bearing his name.

Printed menus are never used on any official occasion.

The private dinners menus are either printed or written on a plain card and placed on each cover.

Liquors, cordials, cigars are served on a separate table after the ladies have retired to the parlor.



FOR THE SICK.

Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite.

When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be already constipated, care should be taken not to heat the milk above the boiling point.

The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a little piece of roast mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all light food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often inviting to an invalid. As a rule, an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to give more than a small variety of them. Pudding can be made of prepared barley, or tapioca, well soaked before boiling, with an egg added, and a change can be made of light puddings by mixing up some stewed fruit with the puddings before baking; a bread pudding from stale bread crumbs, and a tiny cup-custard, boiled in a small basin or cup; also various drinks, such as milk punch, wine, whey, apple-toddy, and various other nourishing drinks.

BEEFSTEAK AND MUTTON CHOPS.

Select the tenderest cuts and broil over a clear, hot fire. Let the steak be rare, the chops well done. Salt and pepper, lay between two hot plates three minutes and serve to your patient. If he is very weak do not let him swallow anything except the juice, when he has chewed the meat well. The essence of rare beef, roasted or broiled, thus expressed, is considered by some physicians to be more strengthening than beef tea prepared in the usual manner.

BEEF TEA.

One pound of lean beef, cut into small pieces. Put into a glass canning jar, without a drop of water, cover tightly and set in a pot of cold water. Heat gradually to a boil and continue this steadily for three or four hours, until the meat is like white rags and the juice all drawn out. Season with salt to taste and, when cold, skim.

VEAL OR MUTTON BROTH.

Take a scrag-end of mutton (two pounds), put it in a saucepan with two quarts of cold water and an ounce of pearl barley or rice. When it is coming to a boil, skim it well, then add half a teaspoonful of salt; let it boil until half reduced, then strain it and take off all the fat and it is ready for use. This is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot and one onion, cut them in shreds and boil them in the broth half an hour. In that case, the barley may be served with the vegetables in broth.

CHICKEN BROTH.

Make the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicken is tender, season with salt and a very little pepper. The yolk of an egg beaten light and added, is very nourishing.

OATMEAL GRUEL.

Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it. Salt to taste.

If you make a gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the saucepan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan.

CORN MEAL GRUEL.

Two tablespoonfuls of fine Indian meal, mixed smooth with cold water, and a saltspoonful of salt; add one quart of boiling water and cook twenty minutes. Stir it frequently, and if it becomes too thick use boiling water to thin it. If the stomach is not too weak, a tablespoonful of cream may be used to cool it. Some like it sweetened and others like it plain. For very sick persons, let it settle, pour off the top, and give without other seasoning. For convalescents, toast a piece of bread as nicely as possible, and put it in the gruel with a tablespoonful of nice sweet cream and a little ginger and sugar. This should be used only when a laxative is allowed.

EGG GRUEL.

Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful of boiling water on it, add the white of an egg, beaten to a froth, with any seasoning or spice desired. Take warm.

MILK PORRIDGE.

The same as arrowroot, excepting it should be all milk, and thickened with a scant tablespoonful of sifted flour; let it boil five minutes, stirring it constantly, add a little cold milk, give it one boil up, and it is ready for use.

ARROWROOT MILK PORRIDGE.

One large cupful of fresh milk, new if you can get it, one cupful of boiling water, one teaspoonful of arrowroot, wet to a paste with sold water, two teaspoonfuls of white sugar, a pinch of salt. Put the sugar into the milk, the salt into the boiling water, which should be poured into a farina kettle. Add the wet arrowroot and boil, stirring constantly until it is clear; put in the milk and cook ten minutes, stirring often. Give while warm, adding hot milk should it be thicker than gruel.

ARROWROOT BLANC MANGE.

One large cupful of boiling milk, one even tablespoonful of arrowroot rubbed to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt, flavor with rose-water. Proceed as in the foregoing recipes, boiling and stirring eight minutes. Turn into a wet mold, and, when firm, serve with cream and powdered sugar.

TAPIOCA JELLY.

Soak a cupful of tapioca in a quart of cold water after washing it thoroughly two or three times; after soaking three or four hours, simmer it in a stewpan until it becomes quite clear, stirring often; add the juice of a lemon, and a little of the grated peel, also a pinch of salt. Sweeten to taste. Wine can be substituted for lemon, if liked.

SLIPPERY-ELM BARK TEA.

Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold.

FLAX-SEED TEA.

Upon an ounce of unbruised flax-seed and a little pulverized liquorice-root pour a pint of boiling (soft or rain) water, and place the vessel containing these ingredients near, but not on, the fire for four hours. Strain through a linen cloth. Make it fresh every day. An excellent drink in fever accompanied by a cough.

FLAX-SEED LEMONADE.

To a large tablespoonful of flax-seed, allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar, and an ounce of pulverized gum arabic. Stir it till quite dissolved, and squeeze into it the juice of a lemon.

This mixture has frequently been found an efficacious remedy for a cold, taking a wine-glass of it as often as the cough is troublesome.

TAMARIND WATER.

Put tamarinds into a pitcher or tumbler till it is one-third full, then fill up with cold water, cover it, and let it infuse for a quarter of an hour or more.

Currant jelly or cranberry juice mixed with water makes a pleasant drink for an invalid.

SAGO JELLY.

Made the same as tapioca. If seasoning is not advisable the sago may be boiled in milk, instead of water, and eaten plain.

Rice jelly made the same, using only half as much rice as sago.

ARROWROOT WINE JELLY.

One cupful of boiling water, one scant tablespoonful of arrowroot, mixed with a little cold water, one tablespoonful of sugar, a pinch of salt, one tablespoonful of brandy, or three tablespoonfuls of wine. Excellent for a sick person without fever.

HOMINY.

Put to soak one pint of hominy in two and one-half pints of boiling water over night, in a tin vessel with a tight cover; in the morning add one-half pint of sweet milk and a little salt. Place on a brisk fire, in a kettle of boiling water, the tin vessel containing the hominy; let boil one-half hour.

Cracked wheat, oatmeal, mush, are all good food for the sick.

CHICKEN JELLY.

Cook a chicken in enough water to little more than cover it; let it stew gently until the meat drops from the bones, and the broth is reduced to about a pint; season it to taste, with a little salt and pepper. Strain and press, first through a colander, then through a coarse cloth. Set it over the fire again and cook a few minutes longer. Turn it into an earthen vegetable dish to harden; set it on the ice in the refrigerator. Eat cold in slices. Nice made into sandwiches, with thin slices of bread, lightly spread with butter.

BOILED RICE.

Boil half a cupful of rice in just enough water to cover it, with half a teaspoonful of salt; when the water has boiled nearly out and the rice begins to look soft and dry, turn over it a cupful of milk and let it simmer until the rice is done and nearly dry; take from the fire and beat in a well-beaten egg. Eat it warm with cream and sugar. Flavor to taste.

CUP PUDDING.

Take one tablespoonful of flour, one egg, mix with cold milk and a pinch of salt to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit or plain sugar.

TAPIOCA CUP PUDDING.

This is very light and delicate for invalids. An even tablespoonful of tapioca, soaked for two hours in nearly a cup of new milk; stir into this the yolk of a fresh egg; a little sugar, a grain of salt, and bake it in a cup for fifteen minutes. A little jelly may be eaten with it.

BAKED APPLES.

Get nice fruit, a little tart and juicy, but not sour; clean them nicely, and bake in a moderate oven—regulated so as to have them done in about an hour; when the skin cracks and the pulp breaks through in every direction they are done and ready to take out. Serve with white sugar sprinkled over them.

SOFT TOAST.

Toast well, but not too brown, two thin slices of stale bread; put them on a warm plate, sprinkle with a pinch of salt, and pour upon them some boiling water; quickly cover with another dish of the same size, and drain off the water. Put a very small bit of butter on the toast and serve at once while hot.

IRISH MOSS BLANC MANGE.

A small handful of moss (to be purchased at any drug store), wash it very carefully, and put it in one quart of milk on the fire. Let the milk simmer for about twenty minutes, or until the moss begins to dissolve. Then remove from the fire and strain through a fine sieve. Add two tablespoonfuls of sugar and half a teaspoonful of vanilla flavoring. Put away to harden in cups or molds, and serve with sugar and cream.

A delicate dish for an invalid.

EGG TOAST.

Brown a slice of bread nicely over the coals, dip it in hot water slightly salted, butter it, and lay on the top an egg that has been broken into boiling water, and cooked until the white has hardened; season the egg with a bit of butter and a crumb of salt.

The best way to cook eggs for an invalid is to drop them, or else pour boiling water over the egg in the shell and let it stand for a few minutes on the back of the stove.

OYSTER TOAST.

Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or basin, and boil one minute. Season with a little butter, pepper and salt, then pour over the toast and serve.

MULLED JELLY.

Take one tablespoonful of currant or grape jelly, beat with it the white of one egg and a teaspoonful of sugar; pour on it a teacupful of boiling water, and break in a slice of dry toast or two crackers.

CUP CUSTARD.

Break into a coffeecup an egg, put in two teaspoonfuls of sugar, beat it up thoroughly, a pinch of salt and a pinch of grated nutmeg; fill up the cup with good sweet milk, turn it into another cup, well buttered, and set it in a pan of boiling water, reaching nearly to the top of the cup. Set in the oven, and when the custard is set, it is done. Eat cold.

CLAM BROTH.

Select twelve small, hard-shell clams, drain them and chop them fine; add half a pint of clam juice or hot water, a pinch of cayenne, and a walnut of butter; simmer thirty minutes, add a gill of boiled milk, strain, and serve. This is an excellent broth for weak stomachs.

MILK OR CREAM CODFISH.

This dish will often relish when a person is recovering from sickness, when nothing else would. Pick up a large tablespoonful of salt codfish very fine, freshen it considerably by placing it over the fire in a basin, covering it with cold water as it comes to a boil; turn off the water and freshen again if very salt, then turn off the water until dry, and pour over half a cupful of milk or thin cream, add a bit of butter, a sprinkle of pepper, and a thickening made of one teaspoonful of flour or cornstarch, wet up with a little milk; when this boils up, turn over a slice of dipped toast.

CRACKER PANADA.

Break in pieces three or four hard crackers that are baked quite brown, and let them boil fifteen minutes in one quart of water; then remove from the fire, let them stand three or four minutes, strain off the liquor through a fine wire sieve, and season it with sugar.

This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.

BREAD PANADA.

Put three gills of water and one tablespoonful of white sugar on the fire, and just before it boils add two tablespoonfuls of the crumbs of stale white bread, stir it well, and let it boil three or four minutes, then add one glass of white wine, a grated lemon and a little nutmeg; let it boil up once, then remove it from the fire, and keep it closely covered until it is wanted for use.

SLIPPERY-ELM TEA.

Put a teaspoonful of powdered slippery-elm into a tumbler, pour cold water upon it, and season with lemon and sugar.

TOAST WATER, OR CRUST COFFEE.

Take stale pieces of crusts of bread, the end pieces of the loaf, toast them a nice, dark brown, care to be taken that they do not burn in the least, as that affects the flavor. Put the browned crusts into a large milk pitcher, and pour enough boiling water over to cover them; cover the pitcher closely, and let steep until cold. Strain, and sweeten to taste; put a piece of ice in each glass.

This is also good, drank warm with cream and sugar, similar to coffee.

PLAIN MILK TOAST.

Cut a thin slice from a loaf of stale bread, toast it very quickly, sprinkle a little salt over it, and pour upon it three tablespoonfuls of boiling milk or cream. Crackers split and toasted in this manner, are often very grateful to an invalid.

LINSEED TEA.

Put one tablespoonful of linseed into a stewpan with half a pint of cold water; place the stewpan over a moderate fire, and when the water is quite warm, pour it off, and add to the linseed half a pint of fresh cold water, then let the whole boil three or four minutes; season it with lemon and sugar.

POWDERS FOR CHILDREN.

A very excellent carminative powder for flatulent infants may be kept in the house, and employed with advantage whenever the child is in pain or griped, dropping five grains of oil of anise-seed and two of peppermint on half an ounce of lump sugar, and rubbing it in a mortar, with a drachm of magnesia, into a fine powder. A small quantity of this may be given in a little water at any time, and always with benefit.

FOR CHILDREN TEETHING.

Tie a quarter of a pound of wheat flour in a thick cloth and boil it in one quart of water for three hours; then remove the cloth and expose the flour to the air or heat until it is hard and dry; grate from it, when wanted, one tablespoonful, which put into half a pint of new milk, and stir over the fire until it comes to a boil, when add a pinch of salt and a tablespoonful of cold water and serve. This gruel is excellent for children afflicted with summer complaint.

Or brown a tablespoonful of flour in the oven or on top of the stove on a baking tin; feed a few pinches at a time to a child and it will often check a diarrhoea. The tincture of "kino"—of which from ten to thirty drops, mixed with a little sugar and water in a spoon, and given every two or three hours, is very efficacious and harmless—can be procured at almost any druggist's. Tablespoon doses of pure cider vinegar and a pinch of salt, has cured when all else failed.

BLACKBERRY CORDIAL.

This recipe may be found under the head of COFFEE, TEA, BEVERAGES. It will be found an excellent medicine for children teething, and summer diseases.

ACID DRINKS.

1. Peel thirty large Malaga grapes, and pour half a pint of boiling water upon them; cover them closely and let them steep until the water is cold.

2. Pour half a pint of boiling water upon one tablespoonful of currant jelly, and stir until the jelly is dissolved.

3. Cranberries and barberries may be used in the same way to make very refreshing acid drinks for persons recovering from fevers.

DRAUGHTS FOR THE FEET.

Take a large leaf from the horse-radish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow of the foot by a cloth bandage.

Burdock leaves, cabbage leaves, and mullein leaves, are used in the same manner, to alleviate pain and promote perspiration.

Garlics are also made for draughts by pounding them, placing them on a hot tin plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage.

Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and applying them on a cloth as usual.

POULTICES.

A Bread and Milk Poultice.—Put a tablespoonful of the crumbs of stale bread into a gill of milk, and give the whole one boil up. Or, take stale bread crumbs, pour over them boiling water and boil till soft, stirring well; take from the fire and gradually stir in a little glycerine or sweet oil, so as to render the poultice pliable when applied.

A Hop Poultice.—Boil one handful of dried hops in half a pint of water, until the half pint is reduced to a gill, then stir into it enough Indian meal to thicken it.

A Mustard Poultice.—Into one gill of boiling water stir one tablespoonful of Indian meal; spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard flour. If you wish a mild poultice, use a teaspoonful of mustard as it is prepared for the table, instead of the mustard flour.

Equal parts of ground mustard and flour made into a paste with warm water, and spread between two pieces of muslin, form the indispensable mustard plaster.

A Ginger Poultice.—This is made like a mustard poultice, using ground ginger instead of mustard. A little vinegar is sometimes added to each of these poultices.

A Stramonium Poultice.—Stir one tablespoonful of Indian meal into a gill of boiling water and add one tablespoonful of bruised stramonium seeds.

Wormwood and Arnica are sometimes applied in poultices. Steep the herbs in half a pint of cold water and when all their virtue is extracted stir in a little bran or rye meal to thicken the liquid; the herbs must not be removed from the liquid.

This is a useful application for sprains and bruises.

Linseed Poultice.—Take four ounces of powdered linseed and gradually sprinkle it into a half pint of hot water.

A REMEDY FOR BOILS.

An excellent remedy for boils is water of a temperature agreeable to the feelings of the patient. Apply wet linen to the part affected and frequently renew or moisten it. It is said to be the most effectual remedy known. Take inwardly some good blood purifier.

CURE FOR RINGWORMS.

Yellow dock, root or leaves, steeped in vinegar, will cure the worst case of ringworm.



HEALTH-SUGGESTIONS.

HOW COLDS ARE CAUGHT.

A great many cannot see why it is they do not take a cold when exposed to cold winds and rain. The fact is, and ought to be more generally understood, that nearly every cold is contracted indoors, and is not directly due to the cold outside, but to the heat inside. A man will go to bed at night feeling as well as usual and get up in the morning with a royal cold. He goes peeking around in search of cracks and keyholes and tiny drafts. Weather-strips are procured, and the house made as tight as a fruit can. In a few days more the whole family have colds.

Let a man go home, tired or exhausted, eat a full supper of starchy and vegetable food, occupy his mind intently for a while, go to bed in a warm, close room, and if he doesn't have a cold in the morning it will be a wonder. A drink of whisky or a glass or two of beer before supper will facilitate matters very much.

People swallow more colds down their throats than they inhale or receive from contact with the air, no matter how cold or chilly it may be. Plain, light suppers are good to go to bed on, and are far more conducive to refreshing sleep than a glass of beer or a dose of chloral. In the estimation of a great many this statement is rank heresy, but in the light of science, common sense and experience it is gospel truth.

Pure air is strictly essential to maintain perfect health. If a person is accustomed to sleeping with the windows open there is but little danger of taking cold winter or summer. Persons that shut up the windows to keep out the "night air" make a mistake, for at night the only air we breathe is "night air," and we need good air while asleep as much or even more than at any other time of day. Ventilation can be accomplished by simply opening the window an inch at the bottom and also at the top, thus letting the pure air in, the bad air going outward at the top. Close, foul air poisons the blood, brings on disease which often results in death; this poisoning of the blood is only prevented by pure air, which enters the lungs, becomes charged with waste particles, then thrown out, and which are poisoning if taken back again. It is estimated that a grown person corrupts one gallon of pure air every minute, or twenty-five barrels full in a single night, in breathing alone.

Clothes that have been worn through the day should be changed for fresh or dry ones to sleep in. Three pints of moisture, filled with the waste of the body, are given off every twenty-four hours, and this is mostly absorbed by the clothing. Sunlight and exposure to the air purifies the clothing of the poisons which nature is trying to dispose of, and which would otherwise be brought again into contact with the body.

Colds are often taken by extreme cold and heat, and a sudden exposure to cold by passing from a heated room to the cold outside air. Old and weak persons, especially, should avoid such extreme change. In passing from warm crowded rooms to the cold air, the mouth should be kept closed, and all the breathing done through the nostrils only, that the cold air may be warmed before it reaches the lungs, or else the sudden change will drive the blood from the surface of the internal organs, often producing congestions.

Dr. B. I. Kendall writes that "the temperature of the body should be evenly and properly maintained to secure perfect health; and to accomplish this purpose requires great care and caution at times. The human body is, so to speak, the most delicate and intricate piece of machinery that could possibly be conceived of, and to keep this in perfect order requires constant care. It is a fixed law of nature that every violation thereof shall be punished; and so we find that he who neglects to care for his body by protecting it from sudden changes of weather, or draughts of cold air upon unprotected parts of the body, suffers the penalty by sickness, which may vary according to the exposure and the habits of the person, which affect the result materially; for what would be an easy day's work for a man who is accustomed to hard labor, would be sufficient to excite the circulation to such an extent in a person unaccustomed to work, that only slight exposure might cause the death of the latter when over-heated in this way; while the same exercise and exposure to the man accustomed to hard labor might not affect him. So, we say, be careful of your bodies, for it is a duty you owe to yourselves, your friends, and particularly to Him who created you. When your body is over-heated and you are perspiring, be very careful about sitting down to 'cool off,' as the custom of some is, by removing a part of the clothing and sitting in a cool place, and perhaps where there is a draught of air passing over your body. The proper way to 'cool off' when over-heated is to put on more clothing, especially if you are in a cool place; but never remove a part of the clothing you have already on. If possible get near a fire where there is no wind blowing, and dry off gradually, instead of cooling off suddenly, which is always dangerous."

Many colds are taken from the feet being damp or wet. To keep these extremities warm and dry is a great preventative against the almost endless list of disorders which come from a "slight cold." Many imagine if their feet are not thoroughly wet, there will be no harm arising from mere dampness, not knowing that the least dampness is absorbed into the sole, and is attracted nearer the foot itself by its heat, and thus perspiration is dangerously checked.

WATER.

All beings need drink as much as they need food, and it is just as necessary to health as pure air; therefore the water should be boiled or filtered before being drank. Rain-water filtered is probably the best attainable. Boiling the water destroys the vegetable and animal matter, and leaves the mineral matter deposited on the bottom of the vessel containing it; therefore it leaves it clear from poisonous substances.

REGULATION IN DIET.

The food we eat is a very important item, and one which it would be difficult to arrange any rule for which would apply to all persons under different circumstances. In health, it is safer to eat by instinct rather than to follow any definite rules. While there are many who have a scanty living, with a small variety of food, there is a large number who have an abundance and a large variety. The former class, in many cases, live miserable lives, either to hoard up for miserly purposes the money which might make them happy, or in some cases through poverty; while the latter class, as a rule, have better health and have much more enjoyment in this life, unless it be some who are gluttonous, and make themselves miserable by abusing the blessings they should enjoy. Avoid extremes in living too free or scanty; have a good nourishing diet and a sufficient quantity, and it should always be properly cooked; for if the cooking is poorly done, it affects not only the nutritious qualities, but is not so easily digested, thus making food, which is originally the best kind, of very little value to us, and with very poor cooking it is sometimes a positive injury.

It is very important that the food be taken with regularity at the accustomed time. Be careful not to take too much drink during any meal, but, if thirsty, drink water before meal time so that you will not care for it until some time after eating, as it is a bad plan to drink much either during or for a little time after the meal is taken. It is a very bad plan to hurry in eating, because by so doing the food is not properly masticated; it is better to be a long time in eating and chew the food well.

Dr. B. I. Kendall, Enosburg Falls, Vt.

HOW TO USE HOT WATER.

One of the simplest and most effectual means of relieving pain is by the use of hot water, externally and internally, the temperature varying according to the feelings of the patient. For bruises, sprains, and similar accidental hurts, it should be applied immediately, as hot as can be borne, by means of a cloth dipped in the water and laid on the wounded part, or by immersion, if convenient, and the treatment kept up until relief is obtained. If applied at once, the use of hot water will generally prevent, nearly, if not entirely, the bruised flesh from turning black. For pains resulting from indigestion, and known as wind colic, etc., a cupful of hot water, taken in sips, will often relieve at once. When that is insufficient, a flannel folded in several thicknesses, large enough to fully cover the painful place should be wrung out of hot water and laid over the seat of the pain. It should be as hot as the skin can bear without injury, and be renewed every ten minutes or oftener, if it feels cool, until the pain is gone. The remedy is simple, efficient, harmless, and within the reach of every one; and should be more generally used than it is. If used along with common sense, it might save many a doctor's bill, and many a course of drug treatment as well.

GROWING PAINS CURED.

Following in our mother's footsteps, we have been routed night after night from our warm quarters, in the dead of winter, to kindle fires and fill frosty kettles from water-pails thickly crusted with ice, that we might get the writhing pedal extremities of our little heir into a tub of water as quickly as possible. But lately we have learned that all this work and exposure is needless. We simply wring a towel from salted water—a bowl of it standing in our sleeping room, ready for such an emergency—wrap the limb in it from the ankle to knee, without taking the child from his bed, and then swathe with dry flannels, thick and warm, tucking the blankets about him a little closer, and relief is sure.

Good Housekeeping.

HOW TO KEEP WELL.

Don't sleep in a draught.

Don't go to bed with cold feet.

Don't stand over hot-air registers.

Don't eat what you do not need, just to save it.

Don't try to get cool too quickly after exercising.

Don't sleep in a room without ventilation of some kind.

Don't stuff a cold lest you should be next obliged to starve a fever.

Don't sit in a damp or chilly room without a fire.

Don't try to get along without flannel underclothing in winter.

DIPHTHERIA.

A gargle of sulphur and water has been used with much success in cases of diphtheria. Let the patient swallow a little of the mixture. Or, when you discover that your throat is a little sore, bind a strip of flannel around the throat, wet in camphor, and gargle salt and vinegar occasionally.

COLDS AND HOARSENESS.

Borax has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice in public speakers or singers, from colds, relief for an hour or so may be obtained by slowly dissolving, and partially swallowing, a lump of borax the size of a garden pea, or about three or four grains held in the mouth for ten or fifteen minutes before speaking or singing. This produces a profuse secretion of saliva or "watering" of the mouth and throat, just as wetting brings back the missing notes to a flute when it is too dry.

A flannel dipped in boiling water and sprinkled with turpentine, laid on chest as quickly as possible, will relieve the most severe cold or hoarseness.

Another simple, pleasant remedy is furnished by beating up the white of one egg, adding to it the juice of one lemon, and sweetening with white sugar to taste. Take a teaspoonful from time to time. It has been known to effectually cure the ailment.

Or bake a lemon or sour orange twenty minutes in a moderate oven. When done, open at one end and take out the inside. Sweeten with sugar or molasses. This is an excellent remedy for hoarseness.

An old time and good way to relieve a cold is to go to bed and stay there, drinking nothing, not even water, for twenty-four hours, and eating as little as possible. Or go to bed, put your feet in hot mustard and water, put a bran or oatmeal poultice on the chest, take ten grains of Dover's powder, and an hour afterwards a pint of hot gruel; in the morning, rub the body all over with a coarse towel, and take a dose of aperient medicine.

Violet, pennyroyal or boneset tea, is excellent to promote perspiration in case of sudden chill. Care should be taken next day not to get chilled by exposure to fresh out-door air.

MOLASSES POSSET.

This old-fashioned remedy for a cold is as effectual now as it was in old times. Put into a saucepan a pint of the best West India molasses, a teaspoonful of powdered white ginger and a quarter of a pound of fresh butter. Set it over the fire and simmer it slowly for half an hour, stirring it frequently. Do not let it come to a boil. Then stir in the juice of two lemons, or two tablespoonfuls of vinegar; cover the pan and let it stand by the fire five minutes longer. This is good for a cold. Some of it may be taken warm at once, and the remainder kept at hand for occasional use.

It is the preparation absurdly called by the common people stewed quaker.

Half a pint of strained honey mixed cold with the juice of a lemon and a tablespoonful of sweet oil, is another remedy for a cold; a teaspoonful or two to be taken whenever the cough is troublesome.

COUGH SYRUP.

Syrup of squills four ounces, syrup of tolu four ounces, tincture of bloodroot one and one-half ounces, camphorated tincture of opium four ounces. Mix. Dose for an adult, one teaspoonful repeated every two to four hours, or as often as necessary.

LEANNESS.

Is caused generally by lack of power in the digestive organs to digest and assimilate the fat-producing elements of food. First restore digestion, take plenty of sleep, drink all the water the stomach will bear in the morning on rising, take moderate exercise in the open air, eat oatmeal, cracked wheat, graham mush, baked sweet apples, roasted and broiled beef, cultivate jolly people, and bathe daily.

FOR TOOTHACHE.

The worst toothache, or neuralgia, coming from the teeth may be speedily and delightfully ended by the application of a bit of clean cotton saturated in a solution of ammonia to the defective tooth. Sometimes the late sufferer is prompted to momentary laughter by the application, but the pain will disappear.

Alum reduced to a powder, a teaspoonful of the powder and an equal quantity of fine salt well mixed, applied to the gums by dipping your moistened finger in the mixed powder; put some also in the tooth, and keep rubbing the gums with it; it scarcely ever fails to cure.

TO CURE A STING OF A BEE OR WASP.

Bind on common baking soda, dampened with water. Or mix common earth with water to about the consistency of mud.

TO CURE EARACHE.

Take a bit of cotton batting, put on it a pinch of black pepper, gather it up and tie it, dip it in sweet oil, and insert it in the ear; put a flannel bandage over the head to keep it warm; it often gives immediate relief.

Tobacco smoke, puffed into the ear, has often been effectual.

Another remedy: Take equal parts of tincture of opium and glycerine. Mix, and from a warm teaspoon drop two or three drops into the ear, stop the ear tight with cotton, and repeat every hour or two. If matter should form in the ear, make a suds with castile soap and warm water, about 100 deg. F., or a little more than milk warm, and have some person inject it into the ear while you hold that side of your head the lowest. If it does not heal in due time, inject a little carbolic acid and water in the proportion of one drachm of the acid to one pint of warm water each time after using the suds.

CROUP.

Croup, it is said, can be cured in one minute, and the remedy is simply alum and sugar. Take a knife or grater and shave off in small particles about a teaspoonful of alum; then mix it with twice its amount of sugar, to make it palatable, and administer it as quickly as possible. Almost instantaneous relief will follow. Turpentine is said to be an excellent remedy for croup. Saturate a piece of flannel and apply it to the chest and throat, and take inwardly three or four drops on a lump of sugar.

Another remedy.—Give a teaspoonful of ipecacuanha wine every few minutes, until free vomiting is excited.

Another recipe said to be most reliable: Take two ounces of the wine of ipecac, hive syrup four ounces, tincture of bloodroot two ounces. Mix it well.

Dose for a child one year old, five to ten drops; two years, eight to twelve drops; three years, twelve to fifteen drops; four years, fifteen to twenty drops; five years, twenty to twenty-five drops, and older children in proportion to age. Repeat as often as shall be necessary to procure relief. If it is thought best to produce vomiting, repeat the dose every ten or fifteen minutes for a few doses.

BURNS AND SCALDS.

A piece of cotton wadding, spread with butter or sweet oil, and bound on the burn instantly, will draw out the pain without leaving a scar; also a handful of flour, bound on instantly, will prevent blistering. The object is to entirely exclude the air from the part affected. Some use common baking-soda, dry or wet, often giving instant relief, withdrawing the heat and pain. Another valuable remedy is to beat the yellow of an egg into linseed oil, and apply it with a feather on the injured part frequently. It will afford ready relief and heals with great rapidity. Some recommend the white part of the egg, which is very cooling and soothing, and soon allays the smarting pain. It is the exposure of the part coming in contact with the air that gives the extreme discomfort experienced from ordinary afflictions of this kind, and anything which excludes air and prevents inflammation is the thing to be at once applied.

TO STOP THE FLOW OF BLOOD.

For a slight cut there is nothing better to control the hemorrhage than common unglazed brown wrapping paper, such as is used by marketmen and grocers; a piece to be bound over the wound. A handful of flour bound on the cut. Cobwebs and brown sugar, pressed on like lint. When the blood ceases to flow, apply arnica or laudanum.

When an artery is cut the red blood spurts out at each pulsation. Press the thumb firmly over the artery near the wound, and on the side toward the heart. Press hard enough to stop the bleeding, and wait till a physician comes. The wounded person is often able to do this himself, if he has the requisite knowledge.

GRAVEL.

Into a pint of water put two ounces of bicarbonate of soda. Take two tablespoonfuls in the early forenoon, and the same toward night; also drink freely of water through the day. Inflammation of the kidneys has been successfully treated with large doses of lime-water.

Persons troubled with kidney difficulty should abstain from sugar and the things that are converted into sugar in digestion, such as starchy food and sweet vegetables.

SORE THROAT.

Everybody has a cure for this trouble, but simple remedies appear to be most effectual. Salt and water is used by many as a gargle, but a little alum and honey dissolved in sage tea is better. An application of cloths wrung out of hot water and applied to the neck, changing as often as they begin to cool, has the most potency for removing inflammation of anything we ever tried. It should be kept up for a number of hours; during the evening is usually the most convenient time for applying this remedy.

Cut slices of salt pork or fat bacon, simmer a few minutes in hot vinegar, and apply to throat as hot as possible. When this is taken off as the throat is relieved, put around a bandage of soft flannel. A gargle of equal parts of borax and alum, dissolved in water, is also excellent. To be used frequently.

Camphorated oil is an excellent lotion for sore throat, sore chest, aching limbs, etc. For a gargle for sore throat, put a pinch of chlorate of potash in a glass of water. Gargle the throat with it twice a day, or oftener, if necessary.

WHOOPING COUGH.

Two level tablespoonfuls of powdered alum, two-thirds of a cupful of brown sugar, dissolved in two quarts of water; bottle and put in a dark closet where it is cool.

For a child one year old, a teaspoonful three times a day on an empty stomach. For a child two years old, two teaspoonfuls for a dose. For a child five years old, a tablespoonful. The state of the bowels must be attended to, and the doses repeated accordingly. No other medicine to be taken, except an emetic, at first, if desirable. Except in the case of an infant, a milk diet is to be avoided.

DIARRHOEA.

Take tincture of Jamaica ginger one ounce, tincture of rhubarb one ounce, tincture of opium half ounce, tincture of cardamom one and one-half ounces, tincture of kino one ounce. Mix. Dose for an adult, half to one teaspoonful, repeated every two to four hours; and for children one year old, five drops; two years old, five to ten drops; three years old, ten to twelve drops, and older children in proportion to age.

FOR CONSTIPATION.

One or two figs eaten fasting is sufficient for some, and they are especially good in the case of children, as there is no trouble in getting them to take them. A spoonful of wheaten bran in a glass of water is a simple remedy, and quite effective, taken half an hour before breakfast; fruit eaten raw; partake largely of laxative food; exercise in the open air; drink freely of cold water during the day, etc. It is impossible to give many of the numerous treatments in so short a space, suffice it to say that the general character of our diet and experience is such as to assure us that at least one-quarter of the food that we swallow is intended by nature to be evacuated from the system; and if it is not, it is again absorbed into the system, poisoning the blood and producing much suffering and permanent disease. The evacuation of the bowels daily, and above all, regularity, is therefore all important to aid this form of disorder.

RELIEF FROM ASTHMA.

Sufferers from asthma should get a muskrat skin and wear it over their lungs with the fur side next to the body. It will bring certain relief.

Or soak blotting paper in saltpetre water, then dry, burning at night in the patient's bedroom.

Another excellent recipe: Take powdered liquorice root, powdered elecampane root, powdered anise-seed, each one drachm, powdered ipecac ten grains, powdered lobelia ten grains; add sufficient amount of tar to form into pills of ordinary size. Take three or four pills on going to bed. An excellent remedy for asthma or shortness of breath.

RECIPES FOR FELONS.

Take common rock salt, as used for salting down pork or beef, dry in an oven, then pound it fine and mix with spirits of turpentine in equal parts; put it in a rag and wrap it around the parts affected; as it gets dry put on more, and in twenty-four hours you are cured. The felon will be dead.

Or purchase the herb of stramonium at the druggist's; steep it and bind it on the felon; as soon as cold, put on new, warm herbs. It will soon kill it, in a few hours at least.

Or saturate a bit or grated wild turnip, the size of a bean, with spirits of turpentine, and apply it to the affected part. It relieves the pain at once; in twelve hours there will be a hole to the bone, and the felon destroyed; then apply healing salve, and the finger is well.

Another Way to Cure a Felon: Fill a tumbler with equal parts of fine salt and ice; mix well. Sink the finger in the centre, allow it to remain until it is nearly frozen and numb; then withdraw it, and when sensation is restored, renew the operation four or five times, when it will be found the disease is destroyed. This must be done before pus is formed.

A simple remedy for felons, relieving pain at once, no poulticing, no cutting, no "holes to the bone," no necessity for healing salve, but simple oil of cedar applied a few times at the commencement of the felon, and the work is done.

REMEDY FOR LOCKJAW.

If any person is threatened or taken with lockjaw from injuries of the arms, legs or feet, do not wait for a doctor, but put the part injured in the following preparation: Put hot wood-ashes into water as warm as can be borne; if the injured part cannot be put into water, then wet thick folded cloths in the water and apply them to the part as soon as possible, at the same time bathe the backbone from the neck down with some laxative stimulant—say cayenne pepper and water, or mustard and water (good vinegar is better than water); it should be as hot as the patient can bare it. Don't hesitate; go to work and do it, and don't stop until the jaws will come open. No person need die of lockjaw if these directions are followed.

Cure for Lockjaw, Said to be Positive.—Let anyone who has an attack of lockjaw take a small quantity of spirits of turpentine, warm it, and pour it in the wound—no matter where the wound is or what its nature is—and relief will follow in less than one minute. Turpentine is also a sovereign remedy for croup. Saturate a piece of flannel with it, and place the flannel on the throat and chest—- and in very severe cases, three to five drops on a lump of sugar may be taken internally.

BLEEDING AT THE NOSE.

Roll up a piece of paper and press it under the upper lip. In obstinate cases, blow a little gum arabic up the nostril through a quill, which will immediately stop the discharge; powdered alum, dissolved in water, is also good. Pressure by the finger over the small artery near the ala (wing) of the nose on the side where the blood is flowing, is said to arrest the hemorrhage immediately. Sometimes by wringing a cloth out of very hot water and laying it on the back of the neck, gives relief. Napkins wrung out of cold water must be laid across the forehead and nose, the hands dipped in cold water, and a bottle of hot water applied to the feet.

TO TAKE CINDERS FROM THE EYE.

In most cases a simple and effective cure may be found in one or two grains of flax-seed, which can be placed in the eye without pain or injury. As they dissolve, a glutinous substance is formed, which envelops any foreign body that may be under the lid, and the whole is easily washed out. A dozen of these seeds should constitute a part of every traveler's outfit.

Another remedy for removing objects from the eye: Take a horse-hair and double it, leaving a loop. If the object can be seen, lay the loop over it, close the eye, and the mote will come out as the hair is withdrawn. If the irritating object cannot be seen, raise the lid of the eye as high as possible and place the loop as far as you can, close the eye and roll the ball around a few times, draw out the hair, and the substance which caused the pain will be sure to come with it. This method is practiced by axemakers and other workers in steel.

Montreal Star.

EYE-WASHES.

The best eye-wash for granulated lids and inflammation of the eyes is composed of camphor, borax and morphine, in the following proportions: To a large wine-glass of camphor water—not spirits—add two grains of morphine and six grains of borax. Pour a few drops into the palm of the hand, and hold the eye in it, opening the lid as much as possible. Do this three or four times in twenty-four hours, and you will receive great relief from pain and smarting soreness. This recipe was received from a celebrated oculist, and has never failed to relieve the most inflamed eyes.

Another remedy said to be reliable: A lump of alum as large as a cranberry boiled in a teacupful of sweet milk, and the curd used as a poultice, is excellent for inflammation of the eyes.

Another wash: A cent's worth of pure, refined white copperas dissolved in a pint of water, is also a good lotion; but label it poison, as it should never go near the mouth. Bathe the eyes with the mixture, either with the hands or a small piece of linen cloth, allowing some of the liquid to get under the lids.

Here is another from an eminent oculist: Take half an ounce of rock salt and one ounce of dry sulphate of zinc; simmer in a clean, covered porcelain vessel with three pints of water until all are dissolved; strain through thick muslin; add one ounce of rose-water; bottle and cork it tight. To use it, mix one teaspoonful of rain-water with one of the eye-water, and bathe the eyes frequently. If it smarts too much, add more water.

SUNSTROKE.

Wrap a wet cloth bandage over the head; wet another cloth, folded small, square, cover it thickly with salt, and bind it on the back of the neck; apply dry salt behind the ears. Put mustard plasters to the calves of the legs and soles of the feet. This is an effectual remedy.

TO REMOVE WARTS.

Wash with water saturated with common washing-soda, and let it dry without wiping; repeat frequently until they disappear. Or pass a pin through the wart and hold one end of it over the flame of a candle or lamp until the wart fires by the heat, and it will disappear.

Another treatment of warts is to pare the hard and dry skin from their tops, and then touch them with the smallest drop of strong acetic acid, taking care that the acid does not run off the wart upon the neighboring skin; for if it does it will occasion inflammation and much pain. If this is continued once or twice daily, with regularity, paring the surface of the wart occasionally when it gets hard and dry, the wart will soon be effectually cured.

SWAIM'S VERMIFUGE.

Worm seed, two ounces; valerian, rhubarb, pink root, white agaric, senna, of each one ounce and a half. Boil in sufficient water to yield three quarts of decoction. Now add to it ten drops of the oil of tansy and forty-five drops of the oil of cloves, dissolved in a quart of rectified spirit. Dose: one tablespoonful at night.

FAINTING. (Syncope.)

Immediately place the person fainting in a lying position, with head lower than body. In this way consciousness returns immediately, while in the erect position it often ends in death.

FOR SEVERE SPRAINS.

The white of an egg, a tablespoonful of vinegar and a tablespoonful of spirits of turpentine. Mix in a bottle, shake thoroughly, and bathe the sprain as soon as possible after the accident. This was published in Life Secrets, but it is republished by request on account of its great value. It should be remembered by everyone.

An invaluable remedy for a sprain or bruise is wormwood boiled in vinegar and applied hot, with enough cloths wrapped around it to keep the sprain moist.

CAMPHORATED OIL.

Best oil of Lucca, gum camphor. Pound some gum camphor and fill a wide-necked pint bottle one-third full; fill up with olive oil and set away until the camphor is absorbed. Excellent lotion for sore chest, sore throat, aching limbs, etc.

LINIMENT FOR CHILBLAINS.

Spirits of turpentine, three drachms; camphorated oil, nine drachms.

Mix for a liniment. For an adult four drachms of the former and eight of the latter may be used. If the child be young, or if the skin be tender, the camphorated oil may be used without the turpentine.

"THE SUN'S" CHOLERA MIXTURE.

More than forty years ago, when it was found that prevention for the Asiatic cholera was easier than cure, the learned doctors of both hemispheres drew up a prescription, which was published (for working people) in The New York Sun, and took the name of "The Sun Cholera Mixture." It is found to be the best remedy for looseness of the bowels ever yet devised. It is to be commended for several reasons. It is not to be mixed with liquor, and therefore will not be used as an alcoholic beverage. Its ingredients are well known among all the common people, and it will have no prejudice to combat; each of the materials is in equal proportions to the others, and it may therefore be compounded without professional skill; and as the dose is so very small, it may be carried in a tiny phial in the waistcoat pocket, and be always at hand. It is:—

Take equal parts of tincture of cayenne, tincture of opium, tincture of rhubarb, essence of peppermint and spirits of camphor. Mix well. Dose fifteen to thirty drops in a wine-glass of water, according to age and violence of the attack. Repeat every fifteen or twenty minutes until relief is obtained. No one who takes it in time will ever have the cholera. Even when no cholera is anticipated, it is a valuable remedy for ordinary summer complaints, and should always be kept in readiness.

COMP. CATHARTIC ELIXIR.

The only pleasant and reliable cathartic in liquid form that can be prescribed.

Each fluid ounce contains: sulp. magnesia one drachm, senna two drachms, scammony six grains, liquorice one drachm, ginger three grains, coriander, five grains, with flavoring ingredients.

Dose.—Child five years old, one or two teaspoonfuls; adult, one or two tablespoonfuls.

This preparation is being used extensively throughout the country. It was originated with the design of furnishing a liquid cathartic remedy that could be prescribed in a palatable form. It will be taken by children with a relish.

GRANDMOTHER'S COUGH SYRUP.

Take half a pound of dry hoarhound herbs, one pod of red pepper, four tablespoonfuls of ginger, boil all in three quarts of water, then strain, and add one teaspoonful of good, fresh tar and a pound of sugar. Boil slowly and stir often, until it is reduced to one quart of syrup. When cool, bottle for use. Take one or two teaspoonfuls four or six times a day.

GRANDMOTHER'S UNIVERSAL LINIMENT.

One pint of alcohol and as much camphor gum as can be dissolved in it, half an ounce of the oil of cedar, one-half ounce of the oil of sassafras, aqua ammonia half an ounce, and the same amount of the tincture of morphine. Shake well together and apply by the fire; the liniment must not be heated, or come in contact with the fire, but the rubbing to be done by the warmth of the fire.

These recipes of Grandmother's are all old, tried medicines, and are more effectual than most of those that are advertised, as they have been thoroughly tried, and proved reliable.

GRANDMOTHER'S FAMILY SPRING BITTERS.

Mandrake root one ounce, dandelion root one ounce, burdock root one ounce, yellow dock root one ounce, prickly ash berries two ounces, marsh mallow one ounce, turkey rhubarb half an ounce, gentian one ounce, English camomile flowers one ounce, red clover tops two ounces.

Wash the herbs and roots; put them into an earthen vessel, pour over two quarts of water that has been boiled and cooled; let it stand over night and soak; in the morning set it on the back of the stove, and steep it five hours; it must not boil, but be nearly ready to boil. Strain it through a cloth, and add half a pint of good gin. Keep it in a cool place. Half a wine-glass taken as a dose twice a day.

This is better than all the patent blood medicines that are in the market—a superior blood purifier, and will cure almost any malignant sore, by taking according to direction, and washing the sore with a strong tea of red raspberry leaves steeped, first washing the sore with castile soap, then drying with a soft cloth, and washing it with the strong tea of red raspberry leaves.

GRANDMOTHER'S EYE-WASH.

Take three fresh eggs and break them into one quart of clear, cold rain-water; stir until thoroughly mixed; bring to a boil on a slow fire, stirring often; then add half an ounce of sulphate of zinc (white vitrol); continue the boiling for two minutes, then set it off the fire. Take the curd that settles at the bottom of this and apply to the eye at night with a bandage. It will speedily draw out all fever and soreness. Strain the liquid through a cloth and use for bathing the eyes occasionally. This is the best eye-water ever made for man or beast. I have used it for twenty years without knowing it to fail.

HUNTER'S PILLS.

These pills can be manufactured at home and are truly reliable, having been sold and used for more than fifty years in Europe. The ingredients may be procured at almost any druggist's. The articles should be all in the powder. Saffron one grain, rue one grain, Scot aloes two grains, savin one grain, cayenne pepper one grain. Mix all into a very thick mass by adding sufficient syrup. Rub some fine starch on the surface of a platter or large dinner-plate, then with your forefinger and thumb nip off a small piece of the mass the size of a pill and roll it in pill form, first dipping your fingers in the starch. Place them as fast as made on the platter, set where they will dry slowly. Put them into a dry bottle or paper box. Dose, one every night and morning as long as occasion requires.

This recipe is worth ten times the price of this book to any female requiring the need of these regulating pills.

HINTS IN REGARD TO HEALTH.

It is plainly seen by an inquiring mind that, aside from the selection and preparation of food, there are many little things constantly arising in the experience of everyday life which, in their combined effect, are powerful agents in the formation (or prevention) of perfect health. A careful observance of these little occurences, an inquiry into the philosophy attending them, lies within the province, and indeed should be considered among the highest duties, of every housekeeper.

That one should be cautious about entering a sick room in a state of perspiration, as the moment you become cool your pores absorb. Do not approach contagious diseases with an empty stomach, nor sit between the sick and the fire, because the heat attracts the vapor.

That the flavor of cod-liver oil may be changed to the delightful one of fresh oyster, if the patient will drink a large glass of water poured from a vessel in which nails have been allowed to rust.

That a bag of hot sand relieves neuralgia.

That warm borax water will remove dandruff.

That salt should be eaten with nuts to aid digestion.

That it rests you, in sewing, to change your position frequently.

That a little soda water will relieve sick headache caused by indigestion.

That a cupful of strong coffee will remove the odor of onions from the breath.

That well-ventilated bedrooms will prevent morning headaches and lassitude.

A cupful of hot water drank before meals will relieve nausea and dyspepsia.

That a fever patient can be made cool and comfortable by frequent sponging off with soda water.

That consumptive night-sweats may be arrested by sponging the body nightly in salt water.

That one in a faint should be laid flat on his back, then loosen his clothes and let him alone.

The best time to bathe is just before going to bed, as any danger of taking cold is thus avoided; and the complexion is improved by keeping warm for several hours after leaving the bath.

To beat the whites of eggs quickly add a pinch of salt. Salt cools, and cold eggs froth rapidly.

Hot, dry flannels, applied as hot as possible, for neuralgia.

Sprains and bruises call for an application of the tincture of arnica.

If an artery is severed, tie a small cord or handkerchief above it.

For bilious colic, soda and ginger in hot water. It may be taken freely.

Tickling in the throat is best relieved by a gargling of salt and water.

Pains in the side are most promptly relieved by the application of mustard.

For cold in the head nothing is better than powdered borax, sniffed up the nostrils.

A drink of hot, strong lemonade before going to bed will often break up a cold and cure a sore throat.

Nervous spasms are usually relieved by a little salt taken into the mouth and allowed to dissolve.

Whooping cough paroxysms are relieved by breathing the fumes of turpentine and carbolic acid.

Broken limbs should be placed in natural positions, and the patient kept quiet until the surgeon arrives.

Hemorrhages of the lungs or stomach are promptly checked by small doses of salt. The patient should be kept as quiet as possible.

Sleeplessness, caused by too much blood in the head may be overcome by applying a cloth wet with cold water to the back of the neck.

Wind colic is promptly relieved by peppermint essence taken in a little warm water. For small children it may be sweetened. Paregoric is also good.

For stomach cramps, ginger ale or a teaspoonful of the tincture of ginger in a half glass of water in which a half teaspoonful of soda has been dissolved.

Sickness of the stomach is most promptly relieved by drinking a teacupful of hot soda and water. If it brings the offending matter up, all the better.

A teaspoonful of ground mustard in a cupful of warm water is a prompt and reliable emetic, and should be resorted to in cases of poisoning or cramps in the stomach from over-eating.

Avoid purgatives or strong physic, as they not only do no good, but are positively hurtful. Pills may relieve for the time, but they seldom cure.

Powdered resin is the best thing to stop bleeding from cuts. After the powder is sprinkled on, wrap the wound with soft cotton cloth. As soon as the wound begins to feel feverish, keep the cloth wet with cold water.

Eggs are considered one of the best remedies for dysentery. Beaten up slightly, with or without sugar, and swallowed, they tend by their emollient qualities to lessen the inflammation of the stomach and intestines, and by forming a transient coating on those organs, enable Nature to resume her healthful sway over the diseased body. Two, or at most, three eggs per day, would be all that is required in ordinary cases; and, since the egg is not merely medicine, but food as well, the lighter the diet otherwise, and the quieter the patient is kept, the more certain and rapid is the recovery.

Hot water is better than cold for bruises. It relieves pain quickly, and by preventing congestion often keeps off the ugly black and blue mark. "Children cry for it," when they experience the relief it affords their bumps and bruises.

For a sprained ankle, the whites of eggs and powdered alum made into a plaster is almost a specific.

MEDICINAL FOOD.

Spinach has a direct effect upon complaints of the kidneys; the common dandelion, used as greens, is excellent for the same trouble; asparagus purifies the blood; celery acts admirably upon the nervous system, and is a cure for rheumatism and neuralgia; tomatoes act upon the liver; beets and turnips are excellent appetizers; lettuce and cucumbers are cooling in their effects upon the system; beans are a very nutritious and strengthening vegetable; while onions, garlic, leeks, chives and shallots, all of which are similar, possess medicinal virtues of a marked character, stimulating the circulatory system, and the consequent increase of the saliva and the gastric juice promoting digestion. Red onions are an excellent diuretic, and the white ones are recommended raw as a remedy for insomnia. They are tonic, nutritious. A soup made from onions is regarded by the French as an excellent restorative in debility of the digestive organs. We might go through the entire list and find each vegetable possessing its especial mission of cure, and it will be plain to every housekeeper that a vegetable diet should be partly adopted, and will prove of great advantage to the health of the family.



HOUSEKEEPERS' TIME-TABLE.

MODE OF TIME OF TIME OF PREPARATION COOKING DIGESTION - H. M. H. M. Apples, sour, hard Raw 2 50 Apples, sweet and mellow Raw 1 50 Asparagus Boiled 15 to 30 2 30 Beans (pod) Boiled 1 00 2 30 Beans with green corn Boiled 45 3 45 Beef Roasted [A] 25 3 00 Beefsteak Broiled 15 3 00 Beefsteak Fried 15 4 00 Beef, salted Boiled [A] 35 4 15 Bass, fresh Broiled 20 3 00 Beets, young Boiled 2 00 3 45 Beets, old Boiled 4 30 4 00 Bread, corn Baked 45 3 15 Bread, wheat Baked 1 00 3 30 Butter Melted 3 30 Cabbage Raw 2 30 Cabbage and vinegar Raw 2 00 Cabbage Boiled 1 00 4 30 Cauliflower Boiled 1-2 00 2 30 Cake, sponge Baked 45 2 30 Carrot, orange Boiled 1 00 3 15 Cheese, old Raw 3 30 Chicken Fricasseed 1 00 3 45 Codfish, dry and whole Boiled [A] 15 2 00 Custard (one quart) Baked 30 2 45 Duck, tame Roasted 1 30 4 00 Duck, wild Roasted 1 00 4 50 Dumpling, apple Boiled 1 00 3 00 Eggs, hard Boiled 10 3 30 Eggs, soft Boiled 3 3 00 Eggs Fried 5 3 30 Eggs Raw 2 00 Fowls, domestic, roasted or Boiled 1 00 4 00 Gelatine Boiled 2 30 Goose, wild Roasted [A] 20 2 30 Lamb Boiled [A] 20 2 30 Meat and vegetables Hashed 30 2 30 Milk Raw 2 15 Milk Boiled 2 00 Mutton Roast [A] 25 3 15 Mutton Broiled 20 3 00 Onions Boiled 1-2 00 3 00 Oysters Roasted 3 15 Oysters Stewed 5 3 30 Parsnips Boiled 1 00 3 00 Pigs' Feet Soused 1 00 Pork Roast [A] 30 5 15 Pork Boiled [A] 25 4 30 Pork, raw or Fried 4 15 Pork Broiled 20 3 15 Potatoes Boiled 30 3 30 Potatoes Baked 45 3 30 Potatoes Roasted 45 2 30 Rice Boiled 20 1 00 Salmon, fresh Boiled 8 1 45 Sausage Fried 25 4 00 Sausage Broiled 20 3 30 Soup, vegetable Boiled 1 00 4 00 Soup, chicken Boiled 2 00 3 00 Soup, oyster or mutton Boiled [B]3 30 3 30 Spinach Boiled 1-2 00 2 30 Tapioca Boiled 1 30 2 00 Tomatoes Fresh 1 00 2 30 Tomatoes Canned 30 2 30 Trout, salmon, fresh, boiled or Fried 30 1 30 Turkey, boiled or Roasted [B] 20 2 30 Turnips Boiled 45 3 30 Veal Broiled 20 4 00 Venison steak Broiled 20 1 35

[Footnote A: Minutes to the pound.]

[Footnote B: Mutton soup.]

The time given is the general average; the time will vary slightly with the quality of the article.



MISCELLANEOUS RECIPES.

USES OF AMMONIA.

All housekeepers should keep a bottle of liquid ammonia, as it is the most powerful and useful agent for cleaning silks, stuffs and hats, in fact cleans everything it touches. A few drops of ammonia in water will take off grease from dishes, pans, etc., and does not injure the hands as much as the use of soda and strong chemical soaps. A spoonful in a quart of warm water for cleaning paint makes it look like new, and so with everything that needs cleaning.

Spots on towels and hosiery will disappear with little trouble if a little ammonia is put into enough water to soak the articles, and they are left in it an hour or two before washing; and if a cupful is put into the water in which clothes are soaked the night before washing, the ease with which the articles can be washed, and their great whiteness and clearness when dried, will be very gratifying. Remembering the small sum paid for three quarts of ammonia of common strength, one can easily see that no bleaching preparation can be more cheaply obtained.

No articles in kitchen use are so likely to be neglected and abused as the dish-cloth and dish-towels; and in washing these, ammonia, if properly used, is a greater comfort than anywhere else. Put a teaspoonful into the water in which these cloths are, or should be, washed everyday; rub soap on the towels. Put them in the water; let them stand half an hour or so; then rub them out thoroughly, rinse faithfully, and dry outdoors in clear air and sun, and dish-cloths and towels need never look gray and dingy—a perpetual discomfort to all housekeepers.

A dark carpet often looks dusty soon after it has been swept, and you know it does not need sweeping again; so wet a cloth or a sponge, wring it almost dry, and wipe off the dust. A few drops of ammonia in the water will brighten the colors.

For cleaning hair-brushes it is excellent; put a tablespoonful into the water, having it only tepid, and dip up and down until clean; then dry with the brushes down and they will be like new ones.

When employed in washing anything that is not especially soiled, use the waste water afterward for the house plants that are taken down from their usual position and immersed in the tub of water. Ammonia is a fertilizer, and helps to keep healthy the plants it nourishes. In every way, in fact, ammonia is the housekeeper's friend.

Ammonia is not only useful for cleaning, but as a household medicine. Half a teaspoonful taken in half a tumbler of water is far better for faintness than alcoholic stimulants. In the Temperance Hospital in London, it is used with the best results. It was used freely by Lieutenant Greely's Arctic party for keeping up circulation. It is a relief in nervousness, headache and heart disturbances.

TO DESTROY INSECTS AND VERMIN.

Dissolve two pounds of alum in three or four quarts of water. Let it remain over night till all the alum is dissolved. Then with a brush, apply boiling hot to every joint or crevice in the closet or shelves where croton bugs, ants, cockroaches, etc., intrude; also to the joints and crevices of bedsteads, as bed bugs dislike it as much as croton bugs, roaches, or ants. Brush all the cracks in the floor and mop-boards. Keep it boiling hot while using.

To keep woolens and furs from moths, be sure that none are in the articles when they are put away; then take a piece of strong brown paper, with not a hole through which even a pin can enter. Put the article in it with several lumps of gum camphor between the folds; place this in a close box or trunk. Cover every joint with paper. A piece of cotton cloth, if thick and firm, will answer. Wherever a knitting-needle can pass, the parent moth can enter.

Place pieces of camphor, cedar-wood, Russia leather, tobacco-leaves, whole cloves, or anything strongly aromatic, in the drawers or boxes where furs and other things to be preserved from moths are kept and they will never be harmed. Mice never get into drawers or trunks where gum camphor is placed.

Another Recipe.—Mix half a pint of alcohol, the same quantity of turpentine and two ounces of camphor. Keep in a stone bottle and shake well before using. The clothes or furs are to be wrapped in linen, and crumbled-up pieces of blotting-paper dipped in the liquid to be placed in the box with them, so that it smells strong. This requires renewing but once a year.

Another authority says that a positive, sure recipe is this: Mix equal quantities of pulverized borax, camphor gum and saltpetre together, making a powder. Sprinkle it dry under the edges of carpets, in drawers, trunks, etc., etc. It will also keep out all kinds of insects, if plentifully used. If the housekeeper will begin at the top of her house with a powder bellows and a large quantity of this fresh powder, and puff it thoroughly into every crack and crevice, whether or not there are croton bugs in them, to the very bottom of her house, special attention being paid to old furniture, closets, and wherever croton water is introduced, she will be freed from these torments. The operation may require a repetition, but the end is success.

MOTHS IN CARPETS.

If you fear that they are at work at the edge of the carpet, it will sometimes suffice to lay a wet towel, and press a hot flat-iron over it; but the best way is to take the carpet up, and clean it, and give a good deal of attention to the floor. Look in the cracks, and if you discover signs of moths, wash the floor with benzine, and scatter red pepper on it before putting the carpet lining down.

Heavy carpets sometimes do not require taking up every year, unless in constant use. Take out the tacks from these, fold the carpets back, wash the floor in strong suds with a tablespoonful of borax dissolved in it. Dash with insect powder, or lay with tobacco leaves along the edge, and re-tack. Or use turpentine, the enemy of buffalo moths, carpet worms and other insects that injure and destroy carpets. Mix the turpentine with pure water in the proportion of three tablespoonfuls to three quarts of water, and then after the carpet has been well swept, go over each breadth carefully with a sponge dipped in the solution and wrung nearly dry. Change the water as often as it becomes dirty. The carpet will be nicely cleaned as well as disinfected. All moths can be kept away and the eggs destroyed by this means. Spots may be renovated by the use of ox-gall or ammonia and water.

A good way to brighten a carpet is to put half a tumbler of spirits of turpentine in a basin of water, and dip your broom in it and sweep over the carpet once or twice and it will restore the color and brighten it up until you would think it new. Another good way to clean old carpets is to rub them over with meal; just dampen it a very little and rub the carpet with it and when perfectly dry, sweep over with meal. After a carpet is thoroughly swept, rub it with a cloth dipped in water and ammonia; it will brighten the colors and make it look like new.