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Title: Dr. Chase's Recipes; or, Information for Everybody...
Author: Chase, Alvin Wood
Publisher: Ann Arbor, Michigan: Chase

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> DR. CHASE'S RECIPES.

> MERCHANTS' AND GROCERS' DEPARTMENT.

VINEGAR.--Merchants and Grocers who retail vinegar should always have it made under their own eye, if possible, from the fact that so many unprincipled men enter into its manufacture, as it affords such a large profit. And I would further remark, that there is hardly any article of domestic use, upon which the mass of the people have as little correct information as upon the subject of making vinegar. I shall be brief in my remarks upon the different points of the subject, yet I shall give all the knowledge necessary, that families, or those wishing to manufacture, may be able to have the best article, and at moderate figures. Remember this fact--that vinegar must have air as well as warmth, and especially is this necessary if you desire to make it in a short space of time. And if at any time it seems to be "Dying," as is usually called, add molasses, sugar, alcohol, or cider--whichever article you are making from, or prefer--for vinegar is an industrious fellow; he will either work or die, and when he begins to die you may know he has worked up all the material in his shop, and wants more. Remember this in all vinegars, and they will never die, if they have air. First, then, upon a small scale, for family use.

TO MAKE IN THREE WEEKS.--Molasses 1 qt.; yeast 1 pt.; warm rain water 3 gals. Put all into a jug or keg, and tie a piece of gauze over the bung to keep out flies and let in air. In hot weather set it in the sun; in cold weather set it by the stove or in the chimney corner, and in three weeks you will have good vinegar.

When this is getting low, pour out some for use, and fill


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up the jug in the same proportion as at first, and you will never have trouble for want of good vinegar.

2. A correspondent of the Dollar Newspaper says: "The cheapest mode of making good vinegar is, to mix 5 qts. of warm rain water with 2 qts. of Orleans molasses, and 4 qts of yeast. In a few weeks you will have the best vinegar you ever tasted." He might well say, "The best vinegar you ever tasted," for it would have double the necessary strength, and three or four times the strength of much that is sold; yet this strength would cost less to make, than to buy by the quart.

3. IN BARRELS WITHOUT TROUBLE.--Merchants and Grocers, who retail vinegar, can always keep a good supply on hand by having about two or three barrels out of which to sell, by filling the first one they sell out, before quite empty, with

Molasses 1 gal.; soft water 11 gals.

Keeping this proportion to fill the barrel; the vinegar and mother which is left in the barrel makes it work much quicker than if put into empty barrels; so pass around on the next barrel as it is nearly out, having three barrels, and unless you sell more than a barrel a week, you need never be out of vinegar.
Some recommend to use alum, cream of tartar, &c., in vinegar, but I say, never. It is always advisable to have a hole in the top of the barrel, if standing on end; if on the side, the bung out and a gauze over it, to keep out flies and let air in.

4. FROM SUGAR, DRIPPINGS FROM SUGAR HOGSHEADS, &C.--Dealers who retail molasses, often have from five to fifty pounds of sugar left in the barrel after selling out the molasses. Each pound of this, or other sugar, dissolved in two gallons of soft water, makes that amount of good vinegar by either of the above plans. Rinsings of molasses barrels or drippings of sugar hogsheads brought to this degree of sweetness, is as good for vinegar as any other material. Small beer, lager beer, ale, &c., which have become sour, make good vinegar by reducing with water; small beer will need but little water; lager beer will need as much water as beer, or a little more; and ale, twice as much water as ale; they will all need yeast, a quart or two to each barrel, unless put into barrels which have some vinegar


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in them, and it will do no harm, but quicken the process in all cases if there is vinegar in the barrel.

5. FROM ACETIC ACID AND MOLASSES.--Acetic acid 4 lbs; molasses 1 gal.; put them into a 40 gallon cask, and fill it up with rain water; shake it up and let stand from one to three weeks, and the result is good vinegar.

If this does not make it as sharp as you like, add a little more molasses. But some will object to this because an acid is used: let me say to such, that acetic acid is concentrated vinegar. Take 1 lb. or 1 pt. or any other quantity of this acid, and add seven times as much soft water, and you have just as good vinegar as can be made from cider, and that instantaneously.

6. FROM APPLE CIDER.--As there are those who will not have any but cider vinegar, and have plenty of cider out of which to make it, I will give you the best plan of proceeding for manufacturers:

Have a room where it will not freeze; place on end as many barrels or large casks, witho ut heads, to hold as much as you wish to make; fill these one-third full of soft water, and the other two-thirds with apple cider; yeast 2 qts. to each cask.

In a few weeks you will have good vinegar; without the yeast it would be all the season in becoming good. Then fill up into barrels for sale, leaving a little, say one-eighth, in the open barrels, and fill them up with water and cider as before, and it will become good much quicker than before. If the water is objected to, use the cider without it, but pure cider makes vinegar too strong for any one to use, and requires much longer time in making. These barrels may have boards over them to keep out flies and dirt. If the retailer can give it his attention, by having a barrel of good cider vinegar to sell out of, he can always keep it up, if, when he draws out two or three gallons of the vinegar, he will go to his cider, kept for the purpose, and replace the vinegar with the cider; or if making with molasses and water or any other article, fill up with the same; but take notice, if you forget or neglect, and draw your vinegar nearly all out before you fill in, it does not keep to the point of sharpness desired, unless you have two or three barrels as mentioned in recipe No. 3.

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Persons who have old sour cider on hand can in this way, or as mentioned in No. 6, have good vinegar from it immediately, as it comes around into vinegar much quicker than new cider.

7. IN THREE DAYS WITHOUT DRUGS.--The philosophy of making vinegar quickly, is this: The means that will expose the largest surface of the vinegar fluid, of a certain temperature, to the air, will convert it into vinegar in the shortest time; and as there is no way by which so great a surface can be exposed as by the shavings process, and at the same time control the temperature, that plan has been adopted, as explained in the wood cut accompanying, and in the descriptive note:

[Illustration: A cut-away illustration of a type of bucket, with holes in its sides and a small spout near the bottom. Captions to the left of the illustration label the parts of the object.]

DESCRIPTIVE NOTE.--Those wishing to manufacture, to sell at wholesale, will prepare a tub, or square box, and arrange it as shown in the accompanying cut, knowing that the taller and larger the tub, the quicker will the vinegar become good. The air holes are bored through every other, or every third stave, around the whole tub. These holes are to be about one foot or eighteen inches from the bottom; they must also be bored slanting down as you bore inward, othewise the vinegar would run out and waste as it drips down the side of the tub. These tubs ought to be from ten to twenty feet high, according to the quantity you desire to run off daily. Now take beech, maple or


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basswood boards--and they are valuable in the order named--cut them off about eighteen inches in length, and plane thick, heavy shavings from the edges; and if they do not roll up and stay in nice rolls, you must roll and tie them up with small cord; or clean corn cobs will do, but they will only last one season, whilst the shavings will last several years. If cobs are used, they must be put in layers, each layer crossing the other, to prevent their packing too close. Then wet or soak them thoroughly in water, and fill up the tub or tubs with them, until you are within two or three feet of the top, at which place you will nail a stout hoop around, upon the inside of the tub, which shall support the false top, which has been made and fitted for that purpose, through which false top you will have bored good sized gimlet holes about every two inches all over its whole surface, through each of which holes a small cord, about four or five inches in length, is to be drawn, having a knot tied upon its upper end to keep it in its place, and to prevent the vinegar-fluid from working out too fast. The size of these holes, and the size of the cord, must be such as to allow the amount of vinegar being made to run through every twelve hours, or if time can be given to put it up so often, it may run through every six hours. You will cork all around between the false top and the tub with cotton, which causes the vinegar-fluid, hereafter to be described, to pass through the gimlet holes and drip from the ends of the small cords, evenly, all over the shavings, otherwise, if the false top was not exactly level, the vinegar-fluid would all run off at the lowest point, down the side of the tub, and be a very long time in becoming good, whilst if it drips slowly and all over and down through the shavings, it soon comes around into good vinegar. The holes bored for that purpose, in warm weather, oxidizes or acetifies the vinegar-fluid, by affording the two essential points of quickly making good vinegar, that is, air and heat, without the expense of a fire to warm the fluid, or room in which the vinegar is made. Now bore five one-inch holes through the false top, one of them through the center, and the others two-thirds of the distance each way, towards the outside of the tub, into which holes drive as many pins, having a three-quarter inch hole bored through them lengthwise, which makes them tubes; cut the tubes off an inch below the top of the tub, so as to be out of the way of the main cover or loose boards which will be thrown over the top of the tub for the purpose of keeping out flies and dirt, and also to keep the heated air in, which comes up through the tubes; this air becomes heated by the chemical action of the air upon the vinegar fluid as it drips along down through the shavings in the tub, becoming so hot that it would be uncomfortable to hold the hand therein. The space between the false top and the cover is called the vinegar fluid space, and it must be sufficiently tight in the joints of the tub, or box, to hold the fluid when put in. Now take a barrel of good vinegar and pour it into the top or


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the tub, and let it drip through the gimlet holes, from the cords, over the shavings, two or three times, each time putting in one gallon of highwines, or two or three gallons of cider, as the case may be, which sours the shavings and greatly helps the starting process of the vinegar-making. Without the addition to the strength of the vinegar as it runs through, it would part with nearly all of its own strength or acidity, to the shavings and thus lose its own life. If you have not, nor cannot obtain, vinegar, to start with, you must begin with weak vinegar-fluid, and keep adding to it every time through until it becomes very sour; then you will consider yourself ready to begin to make vinegar in double quick time, by using any of the fluids mentioned in the foregoing vinegar recipes. But manufacturers generally use highwines thirty to forty per cent above proof, one gallon; water, eleven gallons; but persons living a great distance from market will find a cheaper plan by using ninety-eight per cent alcohol, one gallon; water, fifteen gallons; either of which make good vinegar, using yeast, of course, with either article, from one pint to one quart to each barrel being made. Another tub or vat must be set in the ground, under the generator, or in a cellar, as the case may be, to hold as much vinegar as the space between the false and real top will contain, or as much as you wish to make at one time; from which it is to be carried up in buckets, (or a wooden pump having a leather sucker is quicker and easier to raise it), to the top of the generator, until it becomes good vinegar, which it will do in the time mentioned at the head of this recipe, if passed through the generator by the faucet every twelve hours, which it must be; and if the tubs are fifteen or twenty feet high, it will only need passing through once, or twice at most.

Some will have no vinegar but that made from apple cider; then put in one-third water, and it makes vinegar as strong as anybody ought to use; but if they will have it at full strength, make it so, only it requires a little longer time to make.

If those who have cider which has been standing a long time, and does not become vinegar, will reduce it one-third with water, and pass it through this machine, they will grind out first rate vinegar in one or two days' time. Sour beer or ale, the artificial cider, also, if it gets sour, make good vinegar when mixed with some other vinegar in making. Small beer, also drippings from sugar hogsheads in place of molasses, &c. Nothing having sugar or alcohol in it should be thrown away, as all will make good vinegar, which is as good as cash, and ought to be saved--if for no other purpose than to have the more to give the worthy poor.

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It was at first thought to be absolutely necessary to make the vinegar-fluid of about seventy-five degrees of heat, and also to keep the room of the same temperature; but it has been found that by keeping the heat in the tub by the false top and the loose cover, that in warm weather it does very well without heating up the fluid, although it would make a little quicker with it; and if desired to make in cold weather, you must heat the fluid and keep the room warm also.

If families choose to try this plan, they can make all they will need in a keg not larger than a common churn, whilst wholesalers will use tubs as tall as their rooms will admit.

The first merchant to whom I sold this recipe, made all the vinegar he could retail by placing strips of board across the centre of a whisky barrel, which supported the shavings in the upper half only, allowing the vinegar to stand in the lower half; as his room was so low, he could only use the one barrel and a wash tub at the top instead of the false-top and space as represented in our cut; it took him only a week to make it in this way. I used the vinegar over a year. The strength of the fluid he used was good common whisky, one gal.; water, four gals. So it will be seen that all kinds of spirit, or articles containing spirit, can be made into vinegar.

REMARK--If you wish to make sugar into vinegar, do not attempt to run it through the generator, as it forms mother in that way, and soon fills up the little holes; but make it by standing in a barrel, as mentioned under that head, No. 4.

8. QUICK PROCESS, BY STANDING UPON SHAVINGS.--Take 4 or 5 hogsheads or casks, and set them side by side, having a faucet near the bottom; then fill up the casks full of shavings prepared as in the foregoing recipe, or clean corn-cobs, putting some turning shavings over the top, after having put on an old coffee sack to keep the fine shavings from falling down among the coarse ones; this is to keep in the warmth; now sour the shavings with the best vinegar, by throwing it on the shavings and letting it stand half a day or so; then draw off by the faucet at the bottom, and throw it on again, adding 1 qt. of highwines to each barrel each time you draw it off, as the shavings absorb the acid, and the vinegar would become flat, but by adding the spirit the shavings become soured or acetified, and the vinegar gets better also. When the shavings are right, take highwines 30 or 40 per cent above proof 1 gal.; molasses 1 qt.; soft water 14 gals.; (river or well water will do, but not as good


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for any vinegar.) and put it upon the shavings, and draw off and put on again from one to three times daily, until sufficiently sour to barrel up.

Mr. Jackson, a Grocer, of Jackson, Michigan, has been making in this way for several years. He uses also, sour ale, rinsings of sugar hogsheads, or the drippings, and throws this fluid on the shavings, and draws off and returns from one to three times each day until sufficiently sour to barrel up, which only requires a few drawings; he then fills his barrels only two-thirds full, and leaves the bungs out summer and winter, and if he finds a barrel is getting weak in strength, he puts in a quart of highwines, which recruits the strength, or gives it work again, which, as I remarked before, if you give him stock to work on, and air, he labors--without both, he dies. Bear this in mind, and your vinegar will improve all the time, no matter how, or of what it is made. He fills the tubs only one-third or one-half full when making, does not heat, but uses yeast, and only works them in warm weather, and in winter fills the tubs with good vinegar, and lets them stand over until spring, when they are ready for work again.

This man, with five casks thus managed, has sold over three hundred barrels of vinegar in one season.

It might not be amiss, in closing this long subject, to say that when you have no vinegar to begin with in either of the processes, that if you commence with the fluid quite weak at first, it begins to sour quicker than if begun with at full strength, then as it begins to become sour, add more of the spirit, cider, sugar, or molasses, &c., until you get the desired point of strength. So you might go on until a swallow of it would strangle a man to death, and remove every particle of skin from his throat.

BUTTER.--TO PRESERVE ANY LENGTH OF TIME.--First--work out all the buttermilk. Second--use rock salt. Third--pack in air-tight jars or cans. Fourth--keep in a cool place, and you will have nice butter for years, if desired to keep so long. A short recipe, but it makes long butter.

Merchants, who take in more butter than they can sell during the warm months, can put it into jars and cover the jar with about half an inch of lard over the top of the butter, and place it in the cellar; or they can put about an


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inch or two of brine in place of the lard, and have it do well, first working out all the buttermilk which may remain, when bought in. It would be well for them to have their regular customers to furnish them butter, to whom they furnish the right kind of salt, as the rock, or crystal salt, does not contain so much lime as the common, which is evaporated by artificial heat. Let sugar, and saltpeter, and all other peters, alone, if you wish good butter, either for present use or long keeping.

2. MAKING--DIRECTIONS FOR DAIRYMEN.--If butter makers or dairymen, will use only shallow pans for their milk--and the larger the surface, and the less the depth of the milk the better--then put into each pan, before straining, 1 qt. of cold spring-water to every 3 qts. of milk, they will find the cream will begin to rise immediately, and skim every 12 hours, the butter will be free from all strong taste arising from leaves, or coarse pasturage.

It is a fact, also, that high or up-land makes better butter than when the cows are kept on rich bottom pasturage. The object of the cold water is double: it cools the milk, so that the cream rises before the milk sours, (for when milk becomes sour it furnishes no more cream,) and also improves the flavor.

3. STORING--THE (ILLINOIS) PRAIRIE FARMER'S METHOD.--First, work the buttermilk carefully from the butter; then pack it closely in jars, laying a thin cloth on top of the butter, then a thin layer of salt upon the cloth; now have a dry cellar, or make it so by draining, and dig a hole in the bottom of it for each jar, packing the dirt closely and tightly around the jar, allowing the tops of the jars to stand only an inch or so above the top of the cellar bottom; now place a board with a weight upon each jar to prevent removing by accident, and all is safe.

Merchants who are buying in butter, should keep each different lot separate, by using the thin cloth and salt, then another cloth over the salt before putting in the next lot, for mixed butter will soon spoil, besides not selling as well, and finally cover the top as before described. If kegs or barrels are used, the outside must be as well painted as possible to prevent outside tastes, and also to preserve the wood.

FRUITS TO KEEP.--WITHOUT LOSS OF COLOR OR FLAVOR.--To each pound of rosin, put in 1 oz. of tallow, and 1 oz. of beeswax. Melt them slowly over the fire in an iron kettle, and be careful and not let it boil. Take the fruit separately and rub


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it over with whiting or fine chalk (to prevent the coating from adhering to the fruit,) then dip it into the solution once and hold it up a moment to set the coating; then pack away carefully in barrels or boxes in a cool place. When you dip oranges or lemons, loop a thread around to hold them; for pears or apples, insert a pointed stick to hold them by, then cut it off with a pair of sharp, heavy shears. Oranges or lemons cannot be put in boxes but must be placed on shelves, as the accumulated weight would mash them down.

It is now a well established fact that articles put up scientifically air-tight, may be kept fresh and fair for any length of time, or until wanted for use. This composition makes good sealing for air-tight cans or bottles, pouring it around the top of the can cover, and dipping the neck of the bottle into it.
A patent has been secured for a composition for preserving fruit, of different proportions, however, from the foregoing, but the agent, at the Ohio State Fair in 1859, had such poor success in selling rights at three dollars that he reduced the price to twenty-five cents, and still but few would take hold of it, so that I think not much more will be done with the patent. I purchased twenty recipes for one dollar, but finding his composition to stick together and tear off pieces wherever they touched each other, I went to work to improve it, as above. The patented proportions are, rosin 5 lbs., lard or tallow 8 oz., beeswax 4 oz. The patentee is John K. Jenkins, of Wyoming, Pa., and the patent was issued December 8, 1858. It does not work well on peaches or other juicy garden fruits.

EGGS.--TO PRESERVE FOR WINTER USE.--For every three gallons of water, put in 1 pt. of fresh slacked lime, and common salt 1-2 pt.; mix well, and let the barrel be about half full of this fluid, then with a dish let down your fresh eggs into it, tipping the dish after it fills with water, so they roll out without cracking the shell, for if the shell is cracked the egg will spoil.

If fresh eggs are put in, fresh eggs will come out, as I have seen men who have kept them two, and even four, years, at sea. A piece of board may be laid across the top of the eggs, and a little lime and salt kept upon it, which keeps the fluid as strong at the top as at the bottom. This will not fail you. They must always be kept covered with the brine. Families in towns and cities by this plan can have eggs for winter use at summer prices. I have put up forty dozen per year for family use, with entire success.

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The plan of preserving eggs has undoubtedly come from a patent secured by a gentleman in England in 1791, Jaynes, of Sheffield, Yorshire, which reads as follows:

2. ENGLISH PATENTED METHOD.--"Put into a tub 1 bu. Winchester measure, of quick lime, (which is fresh slacked lime,) salt 32 oz.; cream of tartar 8 oz. Use as much water as will give that consistency to the composition as will cause an egg to swim with its top just above the liquid. Then put and keep the eggs therein, which will preserve them perfectly sound at least 2 years."

Persons who think it more safe can follow this English plan. I desire in all cases to give all the information I have on each subject. Consequently I give you the following also:

3. J. W. COOPER, M. D.'s, METHOD OF KEEPING AND SHIPPING GAME EGGS.--" Dissolve some gum shellac in a sufficient quantity of alcohol to make a thin varnish, give each egg a coat, and after they become thoroughly dry, pack them in bran or saw dust, with their points downwards, in such a manner that they cannot shirt about. After you have kept them as long as you desire, wash the varnish carefully off, and they will be in the same state as they were before packing, ready for eating or hatching."

This would seem to be from good authority, as Dr. Cooper has been engaged for the last thirty years in raising nothing but the best game fowls, and he has frequently imported eggs. He invariably directed them to be packed as above, and always had good success with them, notwithstanding the time and distance of the journey. He has also published a work upon Game Fowls. His address is Media, Delaware Co., Pa.

This last plan would be a little more troublesome, but still would not be very much to prepare all that families would wish to use through the winter, or even for the retailer; as the convenience of having them in a condition to ship would be one inducement to use the last method, for with the first they must be taken out and packed in oats or something of that sort, to ship; with the last they are always ready; and weather permitting, about Christmas or New Year's, fresh and good eggs in cities always command sufficient price to pay for all trouble and expense in the preservation and shipment.

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THE SEX OF EGGS.--Mr. Genin lately addressed the Academy des Sciences, France, on the subject of the sex of eggs. He affirms that he is now able, after having studied the subject for upwards of three years, to state with assurance that the eggs containing the germ of males, have wrinkles on their smaller ends, while female eggs are smooth at the extremities.

While on the subject of eggs, you will excuse me for putting in a couple of items more which appropriately belong to other departments:

4. TO INCREASE THE LAYING.--"For several years past I have spent a few weeks of the latter part of August on the Kennebec river, in Maine. The lady with whom I have stopped is a highly accomplished and intelligent housewife. She supports a "hennery,[unclear]" and from her I derived my information in the matter. She told me that for many years she had been in the habit of administering to her hens, with their common food:

"Cayenne pepper, pulverized, at the rate of 1 tea-spoon each alternate day to 1 doz. fowls.

"Last season, when I was with her, each morning she brought in from twelve to fourteen eggs, having but sixteen hens in all. She again and again experimented in the matter by omitting to feed with the Cayenne for two or three days. The consequence invariably was that the product of eggs fell off five or six per day. The same effect of using the Cayenne is produced in winter as in summer."--Boston Transcript.

5. TO FRY--EXTRA NICE.--Three eggs; flour 1 table-spoon; milk 1 cup.

Beat the eggs and flour together, then stir in the milk. Have a skillet with a proper amount of butter in it, made hot, for frying this mixture; then pour it in, and when one side is done brown, turn it over, cooking rather slowly; if a larger quantity is needed, it will require a little salt stirred in, but for this amount, the salt in the butter in which you fry it, seasons it very nicely.

BURNING FLUID.--BEST IN USE.--Alcohol, of 98 per cent, 9 pts.; good camphene 1 qt., or in these proportions. Shake


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briskly, and it will at once become clear, when without the shaking it would take from 6 to 7 qts. of alcohol to cut the camphene, while with the least it is the best.

These proportions make the best burning fluid which can be combined. Many put in camphor gum, alum, &c., the first to improve its burning qualities, the last to prevent explosion, but they are perfectly useless for either, from the fact that camphor adds to the smoking properties, and nothing can prevent the gas arising from any fluid that will burn, from explosion, if the fire gets to it when it is confined. The only safety is in filling lamps in day-time, or far from fire or lights; and also to have lamps which are perfect in their construction, so that no gas may leak out along the tube, or at the top of the lamp; then let who will say he can sell you a recipe for non-explosive gas or fluid, you may set him down at once for a humbug, ignoramus, or knave. Yet you may set fire to this fluid, and if not confined it will not explode, but will continue to burn until all is consumed. Families cannot make fluid any cheaper than to buy it, as the profit charged on the alcohol is usually more than that charged on fluid; but they will have a better article by this recipe than they can buy, unless it is made from the same, and it is best for any one, even the retailer, only to make small quantities at a time, and get the freshest camphene possible. When made in large quantities, even a barrel, unless sold out very soon, the last part is not as good as the first, owing to the separation of the camphene from the alcohol, unless frequently shaken, whilst being retailed out.

INTEREST.--COMPUTING BY ONE MULTIPLICATION AND ONE DIVISION, AT ANY RATE PER CENT.--Multiply the amount by the number of days, (counting 30 days to each month.)

Divided by	60	gives the interest at	6	per cent.
do	45	"     "	8	"
do	40	"     "	9	"
do	36	"     "	10	"
do	30	"     "	12	"

EXAMPLE.--$150 at 3 months and 10 days, or 100 days, is 15000, divided by 60 gives $2,50 which is the interest at 6 per cent; or divided by 45 gives $3,33 interest at 8 per cent, &c.

I sold a gentleman, a miller, one of my books the second time, as some person stole the first before he became familiar with the foregoing rules, which he admired too much to lose.

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2. METHOD BY A SINGLE MULTIPLICATION.--RULE.--To find the interest on any given sum of money for any number of years, months or days. Reduce the years to months, add in the months if any, take one-third of the days and set to the right of the months, in decimal form, multiply this result by one-half the principal, and you have the interest required.

EXAMPLE.--The interest required on $1,400 for 2 years, 3 months, and 9 days:

Interest on $1,400 for 2 years, 3 months, and 9 days.

                                27.3
                                  700
                              ---------
Answer required, $191.10.0

The above example is at six per cent. Rule to obtain the interest at any other rate: For seven per cent increase the interest at six per cent by one-sixth, for eight per cent by one-third, for nine per cent by one-half, for ten per cent by two-thirds, for eleven per cent by five-sixths, for twelve per cent multiply by two. Twelve per cent is the highest rate of interest allowed by any State, except Minnesota, which, I believe, allows fifteen per cent.

In pointing off, persons will observe to point off as many figures in the product or answer as there are decimal points in the multiplicand. The balance, or remainder, show you the dollars and cents.

COUNTERFEIT MONEY.--SEVEN RULES FOR DETECTING.--FIRST--EXAMINE the form and features of all human figures on the notes. If the forms are graceful and features distinct, examine the drapery--see if the folds lie natural; and the hair of the head should be observed, and see if the fine strands can be seen.

SECOND.--Examine the lettering, the title of the bank, or the round handwriting on the face of the note. On all genuine bills, the work is done with great skill and perfectness, and there has never been a counterfeit but was defective in the lettering.

THIRD.--The imprint, or engraver's name. By observing the great perfection of the different comany names--in the evenness and shape of the fine letters, counterfeiters never get the imprint perfect. This rule alone, if strictly observed, will detect every counterfeit note in existence.

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FOURTH.--The shading in the back-ground of the vignette, or over or around the letters forming the name of the bank, on a good bill is even and perfect, on a counterfeit is irregular and imperfect.

FIFTH.--Examine well the figures on the other parts of the note, containing the denomination, also the letters. Examine well the die work around the figures which stand for the denomination, to see if it is of the same character as that which forms the ornamental work surrounding it.

SIXTH.--Never take a bill that is deficient in any of the above points, and if your impression is bad when you first see it, you had better be careful how you become convinced to change your mind--whether your opinion is not altered as you become confused in looking into the texture of the workmanship of the bill.

SEVENTH.--Examine the name of the State, name of the bank, and name of the town where it is located. If it has been altered from a broken bank, the defects can plainly be seen, as the alteration will show that it has been stamped on.

INKS--BLACK COPYING, OR WRITING FLUID.--Rain water 2 gals.; gum arabic 1/4 lb.; brown sugar 1/4 lb.; clean coperas 1/4 lb.; powdered nutgalls 3/4 lb.; bruise all, and mix, shaking occasionally for 10 days, and strain; if needed sooner, let it steep in an iron kettle until the strength is obtained.

This ink can be depended upon for deeds or records which you may wish some one to read hundreds of years to come. Oxalic acid one-fourth oz. was formerly put in, but since the use of steel pens it does not work well on them. If not used as a copying ink, one-fourth the gum or sugar is sufficient as it flows more free without them.

2. COMMON BLACK.--Logwood chips 1 lb.; boil in 1 1/2 gals. of water until reduced to 2 qts.; pour off, and repeat the boiling again as before; mix the two waters, 1 gal. in all; then add bi-chromate of potash 1/2 oz.; prussiate of potash 1/4 oz.; prussiate of iron (prussian blue) 1/2 oz.; boil again about 5 minutes, and strain again and bottle for use.

You will find none of the guminess about this ink that is found in that made from the extract of logwood; yet it is not presumed that this will be as durable as the gall inks, for deeds, records, &c., &c., but for schools and common use,


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it is as good as the most costly inks. This copy was prepared with it, which was made two years ago.

3. RED--THE VERY BEST.--Take an ounce vial and put into it a tea-spoon of aqua ammonia, gum arabic the size of 2 peas, and 6 grs. No. 40 carmine, and 5 grs. No. 6 or 8 carmine also; fill up with soft water and it is soon ready for use.

This forms a beautiful ruling ink. I sold the book in the Pike County Bank, Ill., from the fact that this ink was so much better than what they could get of any other make. Speaking of banks, makes me think of what a gentleman of Michigan City, Ind., told me about a black ink for banking purposes which would never fade, composed of two articles only:

Iron or steel filings and simple rain water, exposing it to the sun for a good length of time; pale when first written with, but becoming very black.

I have never thought to try it, but now mention it, for fear it might be good, and lost to the world, unless now thrown to the public.

4. BLUE.--Take sulphate of indigo and put it into water until you get the desired depth of color; that sold in little boxes for blueing clothes is the article desired.

This does well for school children, or any writing not of importance to keep; but for book keeping it is not good, as the heat of a safe in a burning building fades away the color.

5. INDELLIBLE.--Nitrate of silver 11 grs.; dissolve it in 30 grs., (or about a tea-spoon) of water of ammonia; in 85 grs. (or 2 1/2 tea-spoons) of rain water, dissolve 20 grs. of gum arabic. When the gum is dissolved put into the same vial also 22 grs. of carbonate of soda, (sal-soda.) When all is well dissolved, mix both vials, or their contents, and place the vial containing the mixture in a basin of water, and boil for several minutes, or until a black compound is the result. When cold it is ready for use. Have the linen or other goods starched and ironed, and perfectly dry; then write with a quill pen.

If twice the amount is made at a time it will not cost any more, as the expense is only from the trouble of weighing, so little is used of the materials. Soft soap and boiling cannot efface it, nor years of wear. Use only glass vessels.

6. POWDER--BLACK.--Sulphate of copper 1 dr.; gum arabic 1/4 oz.; copperas 1 oz.; nutgalls and extract of logwood 4 ozs. each; all to be pulverized and evenly mixed.--Scientific American

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About one oz. of the mixture will be required to each pint of boiling water used. It will be found a valuable color for boot, shoe and harness-edge, also. It should stand a couple of weeks before using, or it may be steeped a few hours if needed sooner.

HONEYS.--ARTIFICIAL CUBA HONEY.--Good brown sugar 10 lbs.; water 1 qt.; old bee bread honey in the comb 2 lbs.; cream of tartar 1 tea-spoon; gum arabic 1 oz.; oil of peppermint 3 drops; oil of rose 2 drops. Mix and boil 2 or 3 minutes and have ready 1 qt. more of water in which an egg is put well beat up; pour it in, and as it begins to boil, skim well, remove from the fire, and when a little cool, add 2 lbs. of nice bees' honey, and strain.

This is really a nice article, looking and tasting like honey. It has been shipped in large quantities under the name of "Cuba Honey." It will keep any length of time as nice and fresh as when first made, if sealed up. Some persons use a table-spoon of slippery elm bark in this amount, but it will ferment in warm weather, and rise to the top, requiring to be skimmed off.
If it is to be used only for eating purposes, the cream-of-tartar and gum arabic may be left out, also the old bee-bread honey, substituting for it another pound of nice honey.

2. DOMESTIC HONEY.--Coffee sugar 10 lbs.; water 3 lbs.; cream of tartar 2 ozs.; strong vinegar 2 table-spoons: the white of 1 egg well beaten; bees' honey 1/2 lb.; Lubin's extract of honeysuckle 10 drops.

First put the sugar and water into a suitable kettle and place upon the fire; and when luke-warm stir in the cream of tartar, and vinegar; then continue to add the egg; and when the sugar is nearly melted put in the honey and stir until it comes to a boil, take it off, let it stand a few minutes, then strain, adding the extract of honeysuckle last, let stand over night, and it is ready for use. This resembles candied honey, and is a nice thing.

3. EXCELLENT HONEY.--An article suitable for everyday use is made as follows:

Good common sugar 5 lbs.; water 1 qt.; gradually bring it to a boil, skimming well; when cool, add 1 lb. bees' honey and 4 drops of peppermint essence.

If you desire a better article, use white sugar and one-half pint less water and one-half pound more honey.
If it is


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desired to give it the ropy appearance of bees' honey, put into the water one-fourth ounce of alum.

4. PREMIUM HONEY.--Common sugar 4 lbs.; water 1 pt.; let them come to a boil, and skim; then add pulverized alum 1/4 oz.; remove from the fire and stir in cream of tartar 1/2 oz.; and water or extract of rose 1 table-spoon, and it is fit for use.

This took the premium at an Ohio State Fair. We use the recipes for common sugar and the one using Lubin's extract of honeysuckle, and desire nothing better.

JELLIES--WITHOUT FRUIT.--Take water 1 pt. and add to it pulverized alum 1/4 oz., and boil a minute or two; then add 4 lbs. of white crushed or coffee sugar, continue the boiling a little, strain while hot; and when cold put in half of a two shilling bottle of extract of vanilla, strawberry, or lemon, or any other flavor you desire for jelly.

This will make a jelly so much resembling that made from the juice of the fruit that any one will be astonished; and when fruit cannot be got, it will take its place admirably. I have had neighbors eat of it and be perfectly astonished at its beauty and palatableness.

BAKING POWDERS--WITHOUT DRUGS.--Baking soda 6 ozs.; cream of tartar 8 oz.; first dry them from all dampness by putting them on a paper and placing them in the oven for a short time, then mix and keep dry, in bottles or boxes.

The proper amount of this will be about one tea-spoon to each quart of flour being baked. Mix with cold water, and bake immediately. This contains none of the drugs generally used for baking powders; it is easy made, and does not cost over half as much as to buy them already made. This makes biscuit very nice without milk or shortening. Yet if milk is used, of course it would be that much richer. The main object of baking powders is for those who are "Keeping bach," as it is called, or for those who are far from civilized conveniencies, and for those who prefer this kind of bread or biscuit to that raised with yeast or sour milk and saleratus. I stand among the latter class.

MOUTH GLUE--FOR TORN PAPER, NOTES, &C.--Any quantity of glue may be used, with sugar, only half as much as of the glue.

First dissolve the glue in water, and carefully evaporate as much of the water as you can without burning the glue;


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then add the sugar; if desired to have a very nice article, use gelatine in place of the glue, and treat in the same manner; when the sugar is dissolved in the glue pour it into moulds or a pan and cut it into squares, for convenience, before it gets too hard. This dissolves very quickly by placing the edge of a piece in the mouth, and is not unpleasant to the taste, and is very handy for office or house use. Use to stick together torn bills, paper, &c., by softening the edge of a piece, as above, then touching the parts therewith and pressing together for a moment only.

> SALOON DEPARTMENT.

REMARKS.--If saloon keepers, and grocers, who deal in wine, beer, cider, &c., will follow our directions here, and make some of the following articles, they, and their customers, will be better pleased than by purchasing the spurious articles of the day; and families will find them equally applicable to their own use. And although we start with an artificial cider, yet it is as healthy, and is more properly a small beer, which it should be called, but from its close resemblance to cider, in taste, it has been so named.

CIDERS.--ARTIFICIAL, OR CIDER WITHOUT APPLES.--To cold water 1 gal., put dark brown sugar 1 lb.; tartaric acid 1/2 oz.; yeast 3 table-spoons, and keep these proportions for any amount desired to make; shake it well together. Make it in the evening and it will be fit for use the next day.

I make in a keg a few gallons at a time, leaving a few quarts to make into next time--not using yeast again until the keg needs rinsing. If it gets a little sour make more into it. In hot weather draw in a pitcher with ice; or if your sales are slow, bottle it and keep in a cool cellar according to the next recipe.

2. TO BOTTLE.--If it is desired to bottle this artificial cider by manufacturers of small drinks, you will proceed as follows:

Put into a barrel, hot water 5 gals.; brown sugar 30 lbs.; tartaric acid 3/4 lb.; cold water 25 gals.; hop or brewers' yeast 3 pts.; work the yeast into a paste with flour 3/4 lb.; shake or stir


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all well together; fill the barrel full, and let it work 24 to 48 hours, or until the yeast is done working out at the bung, by having put in a little sweetened water occasionally to keep the barrel full.

When it has worked clear, bottle it, putting in two or three broken raisins to each bottle, and it will nearly equal champagne. Let the bottles lay in a cool place on the side--(observe also this plan of laying the bottles upon the side, in putting away apple-cider or wine)--but if it is only for your own retail trade you can make as follows in the next recipe, and have it keep until a barrel is retailed. The first recipe will last only three or four days in hot weather, and about two weeks in winter.

3. IN BARRELS FOR LONG KEEPING.--If retailers wish to keep this cider with the least possible loss of time, or families for their own drink or for the harvest field, proceed as follows:

Place in a keg or barrel, cold water 20 gals.; brown sugar 15 lbs., and tartaric acid 1/2 lb. only, not using any yeast, but if you have them, put in 2 or 3 lbs. dried sour apples, or boil them and pour in the expressed juice; without the yeast it will keep, in a cool cellar, for several weeks, even in summer. The darker the sugar the more natural will be the color of the cider.

Dr. O. B. Reed, of Belle River, Mich., with whom I read medicine, drank of this cider freely, while sick with bilious fever, knowing its composition, and recommended it to his patients as soon as he got out amongst them again, as a drink that would allay thirst, with the least amount of fluid, of any thing with which he was acquainted. But some will prefer Prof. Hufeland's drink for Fever Patients, which see.

4. APPLE CIDER, TO KEEP SWEET, WITH BUT TRIFLING EXPENSE.--Two things are absolutely necessary to preserve cider in a palatable state for any considerable time; that is, to clear it of pomace, and then to keep it in a cool place, and the cooler the place the better. And then if kept air-tight, by bottling, it is also better, but farmers cannot take the time nor expense of bottling. Some persons leach it through charcoal, and others boil, or rather scald and skim, to get clear of the pomace. In the first place, cider, that is designed to keep over winter, should be


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made from ripe, sound, sour apples only, and consequently it will be getting cool weather, and less likely to ferment Then when made:

Stand in open casks or barrels, and put into each barrel about 1 pt. each of hickory, (if you have them, if not other hard wood), ashes and fresh slacked lime; stir the ashes and lime first into 1 qt. of new milk; then stir into the cider. It will cause all the pomace to rise to the surface, from which you can skim it as it rises, or you can let it remain about 10 hours, then draw off by a faucet near the bottom, through a strainer, to avoid the hardened pomace.

It is now ready for bottling, or barreling, if too much trouble to bottle. If you barrel it, it has been found essential to sulphur the barrel. The sulphuring is done by dipping cotton cloth into melted sulphur, and drying it; then cutting into strips about two by six inches. Put about three gallons of cider into the barrel; fire one end of the strip of the sulphured cloth, and introduce it into the bung-hole, and hold it by means of the bung, giving it air sufficient to let it burn, keeping the smoke in as it burns, when you will push the bung in tight and shake the barrel until the sulphur-gas is absorbed into the cider; then fill up the barrel with cider, and if not already in the cellar, place it there, and you have accomplished the two points first spoken of. If the above plan is too much labor, get oil barrels, if possible, to keep your cider in, (as vinegar can scarcely be made in an oil barrel,) the oil coming out a little and forming an air-tight coat on the top of the cider in the barrel Or:

5. Make your cider late in the Fall, and when made, put into each barrel, immediately, ground mustard 1/2 lb.; salt 2 oz.: pulverized chalk 2 oz.; stir them up in a little of the cider, then pour into the barrel, and shake well.

I have drank cider, kept in this way, in August, which was made in early spring; it was very nice.

6. I have had cider keep very nice, also, by keeping in a cool cellar, and putting into each barrel:

Mustard seed 2 oz.; allspice 2 oz.; sweet oil 1/2 pt., and acohol 1 pt. only.

Always ship your cider, if you have cider to ship, late in the fall, or early in spring, for if taken out of a cool cellar


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in hot weather it is sure to start fermentation. If wanted for medicine, proceed as in the following recipe:

7. TO PREPARE FOR MEDICINE.--To each barrel of cider just pressed from ripe, sour apples, not watered:

Take mustard seed, unground, 1 lb.; isinglass 1 oz.; alum pulverized 1 oz.; put all into the barrel, leave the bung out, and shake or stir once a day for four days, then take new milk 1 qt., and half a dozen eggs, beat well together, and put them into the cider and stir or shake again, as before, for 2 days; then let it settle until you see that it is clear, and draw off by a faucet.

And if you wish to use in place of wine, in medicine, put it into bottles; but if designed for family use you can barrel it, bunging it tight, and keep cool, of course, and you will have a very nice article, if the cider was not made too near a well, or running stream of water; but it is found that if made too near these, the cider does not keep. Judge ye why!

In some parts of England, by using only ripe, sound apples, letting it work clear, racking off about twice, bottling, &c., &c., cider is kept from twenty to thirty years. When cider is drawn off and bottled, it should not be corked until the next day after filling the bottles, as many of them will burst. Then lay on the side.

SYRUPS.--TO MAKE THE VARIOUS COLORS.--Powder cochineal 1 oz.; soft water 1 pt.; boil the cochineal in the water for a few minutes, using a copper kettle; while boiling, add 30 grs. of powdered alum, and 1 dr. of cream of tartar; when the coloring matter is all out of the cochineal, remove it from the fire, and when a little cool, strain, bottle and set aside for use.

This gives a beautiful red, and is used in the strawberry syrups only. Colored rather deep in shade. Pine apple is left without color. Wintergreen is colored with tincture of camwood, (not deep.) Lemon and ginger with tincture of turmeric. (See Tinctures.) The two last named syrups are not colored high--a light shade only.

2. ARTIFICIAL, VARIOUS FLAVORS.--The ground-work of all syrups ought to be the same, i.e., Simple Syrup; to make it, take 2 1/2 lbs. of the best coffee sugar, which is found not to crystalize, and water 1 pt., or what is the same, 60 lbs. sugar, water 3 gals.

Dissolve the sugar in the water by heat, removing any


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scum that forms upon it, and strain while hot. This can be kept in a barrel or keg, and is always ready to flavor, as desired.

3. RASPBERRY--Is made as follows:

Take orris root, bruised, any quantity, say 1/4 lb., and just handsomely cover it with dilute alcohol, (76 per cent. alcohol, and water, equal quantities,) so that it cannot be made any stronger of the root.

This is called the "Saturated Tincture;" and use sufficient of this tincture to give the desired or natural taste of the raspberry, from which it cannot be distinguished.

4. STRAWBERRY--Flavor is as follows:

The saturated tincture of orris, as above, 2 ozs., acetic-ether, 2 drs.; mix, and use sufficient to give the desired flavor--a very little only is required, in either case.

5. PINE APPLE flavor is made by using to suit the taste, of butyric-ether. If persons have any doubt of these facts simply, try them. Some think syrups even for fountains, charged with carbonic acid gas, that it is best to use about three-fourths oz. of tartaric acid to each gallon, but I prefer none unless the fountain is charged with the supercarbonate of soda, in which case it is necessary to use about three-fourths oz. of the acid to each pound of sugar. See Soda Syrups.

This, above plan, for making simple syrup is the true way of making all syrups; but some people think they must use more water, that the syrup may be cheaper. Others will object to using artificial flavors. Oh! they say: "I buy the genuine article." Then, just allow me to say, don't buy the syrups nor the extracts, for ninety-nine hundredths of them are not made from the fruit, but are artificial. Rather make your own, as given under the head of Jams and Extracts. For the more watery syrups, see "Soda Syrups."

6. SARSAPARILLA--Is very nice as follows:

Simple syrup, as above, and nice golden syrup, equal quantities of each, and mix well; then use a few drops of oils of wintergreen and sassafras to each bottle, as used.

The amounts for the desired flavors cannot be given exactly to suit every one, but all will wish different flavors;


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in some towns, using very high flavor, and in others sufficient to perceive it, merely. All will soon get a plan of their own, and like it better than that of others. This mixture of golden syrup makes the sarsaparilla a beautiful dark color without other coloring.

7. LEMON SYRUP, COMMON,--Was formerly made by dissolving four pounds of crushed sugar in one quart of water, by boiling, and adding three ounces of tartaric acid and flavoring with the oil of lemon; but it is best made as follows:

Coffee sugar 3 lbs; water 1 1/2 pts.; dissolve by gentle heat, and add citric acid 3 ozs., and flavor with oil or extract of lemon. See "Extracts."

8. Or a very nice lemon syrup is made as follows: Take citric acid in powder 1/4 oz.; oil of lemon 4 drops; simple syrup 1 quart.

Rub the acid and oil in three or four spoons of the syrup, then add the mixture to the remainder, and dissolve with gentle heat. Citric acid is not as likely to cause inflammation of the stomach as the tartaric, hence, its better adaptation to syrups calculated for drinks, and especially in disease.

9. LEMON SYRUP--TO SAVE THE LOSS OF LEMONS.--Where you have lemons that are spoiling or drying up, take the insides which are yet sound, squeeze out the juice, and to each pint put 1 1/2 lbs. white sugar, and a little of the peel; boil a few minutes, strain and cork for use.

This will not require any acid, and one-half tea-spoon of soda to three-fourths of a glass of water with two or three table-spoons of syrup, makes a foaming glass. Some persons think they ought to put in water, but if water is added the syrup will not keep as well, and takes more of it.

10. SODA SYRUP, WITH OR WITHOUT FOUNTAINS.--The common or more watery syrups are made by using loaf or crushed sugar 8 lbs.; pure water 1 gal.; gum arabic 2 oz.; mix in a brass or copper kettle; boil until the gum is dissolved, then skim and strain through white flannel, after which add tartaric acid 5 1/2 oz.; dissolved in hot water; to flavor, use extract of lemon, orange, rose, pine-apple, peach, sarsaparilla, strawberry, &c., 1/2 oz. to each bottle, or to your taste.

Now use two or three table-spoons of the syrup to three-fourths of a tumbler of water and one-half tea-spoon of


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super-carbonate of soda, made fine; stir well and be ready to drink, or use the soda in water as mentioned in the "Imperial Cream Nectar;" the gum arabic, however, holds the carbonic acid so it will not fly off as rapidly as common soda. The above is to be used without fountains, that is to make it up as used, in glasses, or for the cheaper fountains which have an ounce of super-carbonate of soda to the gallon of water; but for the fountains which are charged, in the cities, with carbonic acid gas, no acids are used in the syrups.

11. CREAM SODA, USING COW'S CREAM, FOR FOUNTAINS.--Nice loaf sugar 5 lbs.; sweet rich cream 1 qt.; water 1 1/2 gills; warm gradually so as not to burn; extract of vanilla 3/4 oz.; extract of nutmeg 1/4 oz.

Just bring to a boiling heat, for if you cook it any length of time it will crystalize; use four or five spoons of this syrup instead of three as in other syrups. If used without a fountain, tartaric acid one-quarter pound is added. The tendency of this syrup is to sour rather quicker than other syrups, but it is very nice while it lasts; and if only made in small quantities and kept cool, it more than pays for the trouble of making often.

12. CREAM SODA, WITHOUT A FOUNTAIN.--Coffee sugar 4 lbs; water 3 pts.; nutmegs grated 3 in number; whites of 10 eggs well beaten; gum arabic 1 oz.; oil of lemon 20 drops; or extract equal to that amount. By using oils of other fruits you can make as many flavors from this as you desire, or prefer.

Mix all and place over a gentle fire, and stir well about thirty minutes; remove from the fire, strain, and divide into two parts; into one-half put supercarbonate of soda eight ounces; and into the other half put six ounces tartaric acid; shake well, and when cold they are ready to use, by pouring three or four spoons, from both parts, into separate glasses which are one-third full of cool water; stir each and pour together, and you have as nice a glass of cream soda as was ever drank, which can also be drank at your leisure, as the gum and eggs hold the gas.

13. SODA WATER, WITHOUT A MACHINE FOR BOTTLING.--In each gallon of water to be used, carefully dissolve 1/2 lb. of crushed sugar, and 1 oz. of super-carbonate of soda; then fill half-pint bottles with this water, have your corks ready; now


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drop into each bottle 1/2 dr. of citric acid in crystals, and immediately cork and tie down.

These bottles must be handled carefully without shaking and kept cool, until needed; a little more or less sugar can be used to suit the taste of different persons.

OYSTER SOUP.--To each dozen or dish of oysters put 1/2 pt water; milk 1 gill; butter 1/2 oz.; powdered crackers to thicken. Bring the oysters and water to a boil, then add the other ingredients previously mixed together, and boil from 3 to 5 minutes only.

Each one will choose to add salt, pepper, &c., to their own taste. Keep about these proportions if you should have to cook for an oyster supper, for parties, &c.

TRIPE--TO PREPARE AND PICKLE.--First sew it up, after it is turned inside out; be careful to sew it up tight, that no lime gets into it; now have a tub of lime-water, the consistence of good thick white-wash; let it remain in from 10 to 20 minutes, or until when you take hold of it, the dark outside skin will come off; then put it into clean water, changing three or four times to weaken the lime, that the hands be not injured by it; then with a dull knife scrape off all of the dark surface, and continue to soak and scrape several times, which removes all offensive substances and smell. After this, let it soak 20 or 30 minutes in 2 or 3 hot waters, scraping over each time; then pickle in salt and water 12 hours, and it is ready for cooking; boil from 3 to 4 hours, cut in strips to suit, and put it into nice vinegar with the various spices, as desired; renew the vinegar at the expiration of 1 week, is all that will be required further.

Many persons stick up their nose when tripe is spoken of; but, if nicely prepared, I prefer it to any dish furnished by the beef.

MOLASSES CANDY AND POP-CORN BALLS--CANDY.--Equal quantities of brown sugar and molasses, and put them into a suitable kettle--copper is the best--and when it begins to boil, skim it well, and strain it, or else pour it through a fine wire sieve to free it of slivers and sticks which are often found in the sugar; then return it to the kettle and continue to boil, until when you have dipped your hand in cold water and passed one or two fingers through the boiling candy and immediately back to the cold water, what adheres, when cold, will crush like dry egg shells, and does not adhere to the teeth when bitten. When done, pour it on a stone or platter which has been greased and as it gets cool begin to throw up the edges and work it by pulling on a hook or by the hand, until bright and glistening like gold; the hands should have a little flour on them occasionally;


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now keep the mass by a warm stove, (if much is made at one time), and draw it into stick size, occasionally rolling them to keep round, until all is pulled out and cold, then with shears clip a little upon them, at proper lengths for the sticks, and they will snap quickly while yet the stick will bend; no color no butter, no lard or flavor is used or need be, yet any oil can be used for flavoring, if desired, when poured out to cool.

Sugar left in molasses barrels works very nicely in this preparation. Pulverized white sugar sprinkled amongst it will prevent it from sticking together.

2. CANDY PERFECTLY WHITE.--If it is desired to have candy that is perfectly white, proceed as follows:

Best coffee sugar 2 1/2 lbs.; the nicest syrup 1 1/2 pts.; boil very carefully, until when tried as above, it crisps like egg shells, or flies like glass; then draw and work upon the hook until very white.

3. MOLASSES CANDY WITHOUT SUGAR.--Porto-Rico molasses boiled and worked as above, has a cream shade according to the amount of pulling, and most persons prefer it to the mixture of sugar and molasses, as in the first.

4. POP CORN BALLS.--Pop the corn, avoiding all that is not nicely opened; place 1/2 bu. of the corn upon a table or in a large dripping pan; put a little water in a suitable kettle with sugar 1 lb.; and boil as for candy; then remove from the fire and dip into it 6 to 7 table-spoons of thick gum solution, made by pouring boiling water upon gum arabic, over night, or some hours before; now dip the mixture upon different parts of the corn, putting a stick, or the hands, under the corn, lifting up and mixing until the corn is all saturated with candy mixture; then with the hands press the corn into balls, as the boys do snow balls, being quick, lest it sets before you get through.

This amount will make about one hundred balls, if properly done. White or brown sugar may be used. And for variety, white sugar for a part, and molasses or syrup for another batch. Either of these are suited to street peddlars.

5. ACTION OF SUGAR OR CANDY ON THE TEETH.--M. Larez, of France, in the course of his investigations on the teeth, has arrived at the following conclusions:

First--that "refined sugar, either from cane or beet, is injurious to healthy teeth, either by immediate contact with these organs, or by the gas developed, owing to its stoppage in the


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stomach. Second--that if a tooth is macerated in a saturated solution of sugar, it is so much altered in the chemical composition that it becomes gelatinous, and its enamel opaque, spongy, and easily broken. This modification is due not to free acid, but to a tendency of sugar to combine with the calcareous basis of the teeth."

I have destroyed my own teeth, I have no doubt now, by constantly eating candies, while in the grocery business, before I knew its injurious effects, and I believe it to have destroyed the first teeth of all of my children which were born during my candy-eating propensities. What say our candy-eating gentry to the above?

LEMONADE.--TO CARRY IN THE POCKET.--Loaf sugar 1[unclear] lb.; rub it down finely in a mortar, and add citric acid 1/2 oz.; (tartaric acid will do,) and lemon essence 1/2 oz., and continue the trituration until all is intimately mixed, and bottle for use. It is best to dry the powders as mentioned in the Persian Sherbet, next following.

A rounding table-spoon can be done up in a paper and carried conveniently in the pocket when persons are going into out-of-the-way places, and added to half pint of cold water, when all the beauties of a lemonade will stand before you waiting to be drank, not costing a penny a glass. This can be made sweeter or more sour, if desired. If any however should prefer an effervescing drink, they can follow the directions given in the next recipe.

PERSIAN SHERBET.--Pulverized sugar 1 lb.; super-carbonate of soda 4 ozs.; tartaric acid 3 ozs.; put all the articles into the stove oven when moderately warm, being separate, upon paper or plates; let them remain sufficiently long to dry out all dampness absorbed from the air, then rub about 40 drops of lemon oil, (or if preferred any other flavored oil,) thoroughly with the sugar in a mortar--wedge-wood is the best--then add the soda and acid, and continue the rubbing until all are thoroughly mixed.

Bottle and cork tight, for, if any degree of moisture is permitted to reach it, the acid and soda neutralize each other, and the virtue is thus destroyed. A middling sized table-spoon or two tea-spoons of this put into a half pint glass and nearly filled with water and quickly drank, makes an agreeable summer beverage; and if three or four glasses of it are taken within a short time, say an hour or two, it has the effect of a gentle cathartic, hence for those habitually


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costive it would be found nearly or quite equal to the seidlitz powder, and for children it would be the pleasantest of the two. [The printers have tried it, and can bear testimony to its good qualities.]

BEERS.--ROOT BEER.--For each gallon of water to be used, take hops, burdock, yellow dock, sarsaparilla, dandelion, and spikenard roots, bruised, of each 1/2 oz.; boil about 20 minutes, and strain while hot, add 8 or 10 drops of oils of spruce and sassafras mixed in equal proportions, when cool enough not to scald your hand, put in 2 or 3 table-spoons of yeast; molasses 2/3 of a pint, or white sugar 1/2 lb. gives it about the right sweetness.

Keep these proportions for as many gallons as you wish to make. You can use more or less of the roots to suit your taste after trying it; it is best to get the dry roots, or dig them and let them get dry, and of course you can add any other root known to possess medicinal properties desired in the beer. After all is mixed, let it stand in a jar with a cloth thrown over it, to work about two hours, then bottle and set in a cool place. This is a nice way to take alternatives, without taking medicine. And families ought to make it every Spring, and drink freely of it for several weeks, and thereby save, perhaps, several dollars in doctors' bills.

2. SPRUCE OR AROMATIC BEER.--For 3 gals. water put in 1 qt. and 1/2 pt. of molasses, 3 eggs well beaten, yeast 1 gill. Into 2 qts. of the water boiling hot put 50 drops of any oil you wish the flavor of; or mix 1 oz. each, oils sassafras, spruce and wintergreen, then use 50 drops of the mixed oils.

Mix all, and strain; let it stand two hours, then bottle, bearing in mind that yeast must not be put in when the fluid would scald the hand. Boiling water cuts oil for beers, equal to alcohol

3. LEMON BEER.--Water 30 gals.; ginger root bruised 6 ozs.; cream of tartar 1/4 lb.; coffee sugar 13 lbs.; oil of lemon 1 oz.; or 1/2 oz. of the oil may be used, and 6 good sized lemons, sliced; yeast 1 1/2 pts.

Boil the ginger and cream of tartar, about twenty to thirty minutes, in two or three gallons of the water; then strain it upon the sugar and oils or sliced lemons, which have been rubbed together, having warm water enough to make the whole thirty gallons just so you can hold your hand in it without burning, or about seventy degrees of heat; then


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work up the yeast into a paste, as for the cider, with five or six ounces of flour. Let it work over night, skimming off the yeast, or letting it work over as the cider, then strain and bottle for use. This will keep fifteen or twenty days. The Port Huronites think it a splendid drink.

4. GINGER BEER.--White sugar 5 lbs.; lemon juice 1 gill; honey 1/4 lb.; ginger, bruised, 5 ozs.; water 4 1/2 gals.

Boil the ginger thirty minutes in three qts. of the water; then add the other ingredients, and strain; when cold, put in the white of an egg, well beaten, with one tea-spoon of lemon essence--let stand four days, and bottle. It will keep for months--much longer than if yeast was used; the honey, however, operates mildly in place of yeast.

5. PHILADELPHIA BEER.--Water 30 gals.; brown sugar 20 lbs.; ginger, bruised, 1 1/4 lbs.; cream of tartar 1/4 lb.; super carbonate of soda 3 ozs.; oil of lemon, cut in a little alcohol, 1 tea-spoon; whites of 10 eggs, well beaten; hops 2 ozs.; yeast 1 qt.

The ginger root and hops should be boiled twenty or thirty minutes in enough of the water to make all milk warm, then strained into the rest, and the yeast added and allowed to work over night; skimmed and bottled.

6. PATENT GAS BEER.--Ginger 2 ozs.; allspice 1 oz.; cinnamon 1/2 oz.; cloves 1/4 oz.; all bruised or ground; molasses 2 qts.; cold water 7 1/2 gals.; yeast 1 pt.

Boil the pulverized articles, for fifteen or twenty minutes in the molasses; then strain into your keg, and add the water, then the yeast; shake it well together and bung down. If made over night it will be ready for use the next day. There ought to be a little space in the keg not filled with the beer. This beer is ahead of all the pops and mineral waters of the day, for flavor, health or sparkling qualities or speed in making. Be careful you do not burst the keg. In hot weather, draw in a pitcher with ice. I have sold this in the principal towns of Ohio, Indiana and Michigan, traveling with a caravan, and obtained two dollars for the recipe of the man who kept the inside stand, and blowed the head out of the first keg of it which he made.

7. CORN BEER, WITHOUT YEAST.--Cold water 5 gals.; sound[unclear] nice corn 1 qt.; molasses 2 qts.; put all into a keg of this size; shake well, and in 2 or 3 days a fermentation will have been brought on as nicely as with yeast. Keep it bunged tight.

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It may be flavored with oils of spruce or lemon, if desired, by pouring on to the oils one of two quarts of the water, boiling hot. The corn will last five or six makings. If it gets too sour add more molasses and water in the same proportions. It is cheap, healthy, and no bother with yeast.

8. STRONG BEER, ENGLISH IMPROVED.--Malt 1 peck; coarse brown sugar 6 lbs.; hops 4 oz.; good yeast 1 tea-cup; if you have not malt, take a little over 1 peck of barley, (twice the amount of oats will do, but are not as good,) and put it into an oven after the bread is drawn, or into a stove oven, and steam the moisture from them. Grind coarsely.

Now pour upon the ground malt 3 1/2 gals. of water at 170 or 172° of heat. The tub in which you scald the malt should have a false bottom, 2 or 3 inches from the real bottom; the false bottom should be bored full of gimlet holes, so as to act as a strainer, to keep back the malt meal. When the water is poured on, stir them well, and let it stand 3 hours, and draw off by a faucet; put in 7 gals. more of water at 180 to 182°; stir it well, and let it stand 2 hours and draw it off. Then put on a gal. or two of cold water, stir it well and draw it off; you should have about 5 or 6 gals. Put the 6 lbs. of coarse brown sugar in an equal amount of water; mix with the wort, and boil 1 1/2 to 2 hours with the hops; you should have eight gals. when boiled; when cooled to 80° put in the yeast, and let it work 18 to 20 hours, covered with a sack; use sound iron hooped kegs or porier bottles, hung or cork tight, and in two weeks it will be good sound beer, and will keep a long time; and for persons of a weak habit of body, and especially females, 1 glass of this with their meals is far better than tea or coffee, or all the ardent spirits in the universe. If mere malt is used, not exceeding 1/2 a bushel, the beer, of course, would have more spirit, but this strength is sufficient for the use of families or invalids.

9. ALE, HOME-BREWED--HOW IT IS MADE.--The following formula for the manufacture of a famous home-brewed ale of the English yeomanry, will convey a very clear idea of the components and mixture of ordinary ales. The middle classes of the English people usually make their ale in quantities of two barrels, that is, seventy-two gallons.

For this purpose a quarter of malt, (8 bus.) is obtained at the malt-house--or, if wished to be extra strong, nine bushels of malt--are taken, with hops, 12 lbs.; yeast, 5 qts.

The malt, being crushed or ground, is mixed with 72 gals. of water at the temperature of 160°, and covered up for 3 hours, when 40 gallons are drawn off, into which the hops are put, and left to infuse. Sixty gallons of water at a temperature of 170° are then added to the malt in the mash-tub, and well


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mixed, and after standing 2 hours, sixty gallons are drawn off. The wort from these two mashes is boiled with the hops for 2 hours, and after being cooled down to 65°, is strained through a flannel bag into a fermenting tub, where it is mixed with the yeast and left to work for 24 or 30 hours. It is then run into barrels to cleanse, a few gallons being reserved for filling up the casks as the yeast works over.

Of course when the yeast is worked out it must be bunged. If one-half a pint of this was taken each meal by men, and half that amount by females, and no other spirits, tea nor coffee, during the day, I hesitate not in saying that I firmly believe it would conduce to health. I know that this, which a man makes himself, or some of the wines mentioned in this work, home-made, are all that any person ought to allow themselves to use in these days when dollars and cents are the governing influences of all who deal in such articles.

10. PORTER, ALE, OR WINE, TO PREVENT FLATNESS IN PARTS OF BOTTLES FOR THE INVALID.--Sick persons who are recommended to use ale, porter, or wine, and can only take a small glass at a time, nearly always find the last of the bottle flat or stale.

To prevent this put in the cork firmly, and turn the cork-end downwards, in a large tumbler or other vessel nearly filled with water.

This plan prevents communication with the external air.

11. CREAM NECTAR, IMPERIAL.--First, take water 1 gal.; loaf sugar 8 lbs., tartaric acid 8 oz.; gum arabic 1 oz.; put into a suitable kettle and place on the fire.

Second, take flour 4 tea-spoons; the whites of 4 eggs, well beaten together, with the flour, and add water 1/2 pt.; when the first is blood warm put in the second, and boil 3 minutes, and it is done.

DIRECTIONS: Three table-spoons of the syrup to a glass half or two-thirds full of water, and add one-third tea-spoon of super-carbonate of soda, made fine; stir well, and drink at your leisure.

[Illustration: A small illustration of a hand pointing to the right.]

In getting up any of the soda drinks which are spoken of, it will be found preferable to put about eight ounces of super-carbonate, often called carbonate of soda, into one pint of water in a bottle, and shake when you wish to make a glass of soda, and pour of this into the glass until it foams well, instead of using the dry soda as directed.

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12. GINGER POP.--Water 5 1/2 gals.; ginger root, bruised, 1/4 lb.; tartaric acid 1/2 oz.; white sugar 2 1/2 lbs.; whites of 3 eggs, well beaten; lemon oil 1 tea-spoon; yeast 1 gill.

Boil the root for thirty minutes in one gallon of the water, strain off, and put the oil in while hot; mix. Make over night, and in the morning skim and bottle, keeping out sediments.

13. SPANISH GINGERETTE.--To each gal. of water put 1 lb. of white sugar; 1/2 oz. best bruised ginger root; 1/4 oz. of cream of tartar, and 2 lemons sliced.

DIRECTIONS: In making 5 gals. boil the ginger and lemons 10 minutes in 2 gals. of the water; the sugar and cream of tartar to be dissolved in the cold water, and mix all, and add 1/2 pint of good yeast; let it ferment over night, strain and bottle in the morning.

This is a valuable recipe for a cooling and refreshing beverage; compounded of ingredients highly calculated to assist the stomach, and is recommended to persons suffering with Dyspepsia or Sick Headache. It is much used in European countries, and persons having once tested its virtues will constantly use it as a common drink. And for saloons, or groceries, no temperance beverage will set it aside.

14. SHAM-CHAMPAGNE--A PURELY TEMPERANCE DRINK.--Tartaric acid 1 oz.; one good sized lemon; ginger root 1 oz.; white sugar 1 1/2 lbs.; water 2 1/2 gals.; yeast 1 gill.

Slice the lemon, and bruise the ginger, mix all, except the yeast, boil the water and pour it upon them and let stand until cooled to blood heat; then add the yeast and let it stand in the sun through the day; at night, bottle, tieing the corks, and in 2 days it will be fit to use.--Mrs. Beecher.

Be sure and not drink over three or four bottles at one time.

YEASTS--HOP YEAST.--Hops 1 oz.; water 3 pts.; flour 1 tea-cup; brown sugar 1 table-spoon; salt 1 tea-spoon; brewers' or bakers' yeast 1 gill.

Boil the hops twenty minutes in the water, strain into a jar, and stir in the flour, sugar, and salt, and when a little cool add the yeast, and after four or five hours cover up, and stand in a cool place or on the ice for use.

The above makes a good family yeast, but the following is the regular bakers' yeast, as they always keep the malt on hand.

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2. BAKERS' YEAST.--Hops 2 oz.; water 1 gal.; wheat flour 1/2 lb.; malt flour 1 pt.; stock yeast 1/2 pt.

Boil the hops for thirty minutes in the water, strain, and let cool until you can well bear your hand in it; then stir in the flour and yeast; keep in a warm place until the fermentation is well under way, and then let it work in a cooler place six to eight hours, when it should be put in pint bottles about half full, and closely corked, and tied down. By keeping this in a very cool cellar, or ice-house, it will keep for months, fit for use. But as it is often troublesome to obtain yeast, to start with, I give you the "Distillers' Jug Yeast," starting without yeast.

3. JUG-YEAST, WITHOUT YEAST TO START WITH.--Hops 1/2 lb.; water 1 gal.; fine malt flour 1/2 pt.; brown sugar 1/2 lb.

Boil the hops in the water until quite strong, strain, and stir in the malt flour; and strain again through a coarse cloth, and boil again for ten minutes; when lukewarm, stir in the sugar, and place in a jug, keeping it at the same temperature until it works over; then cork tight, and keep in a cold place.

4. YEAST CAKE.--Good sized potatoes 1 doz.; hops 1 large handful; yeast 1/2 pt.; corn meal sufficient quantity.

Boil the potatoes, after peeling, and rub them through a cullender; boil the hops in two quarts of water, and strain into the potatoes; then scald sufficient Indian meal to make them the consistence of emptyings, and stir in the yeast and let rise; then, with unscalded meal, thicken so as to roll out and cut into cakes, drying quickly, at first, to prevent souring. They keep better, and soak up quicker, than if made with flour.

ICE CREAM.--Fresh cream 1/2 gal.; rich milk 1/2 gal.; white sugar 1 lb.; some do use as much as 2 lbs. of sugar to the gallon, yet it leaves an unpleasant astringency in the throat after eating the cream, but please yourselves.

Dissolve the sugar in the mixture, flavor with extract to suit your taste, or take the peel from a fresh lemon and steep one-half of it in as little water as you can, and add this--it makes the lemon flavor better than the extract--and no flavor will so universally please as the lemon; keep the same proportion for any amount desired. The juice of strawberries or raspberries gives a beautiful color and flavor to ice creams; or about 1/2 oz.


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of essence or extracts to a gallon, or to suit the taste. Have your ice well broken; 1 qt. salt to a bucket of ice.

About half an hours' constant stirring and occasional scraping down and beating together, will freeze it. The old-fashioned freezer which turns in a tub of ice, makes smoother and nicer ice-cream than all the patent freezers I have seen; and the plan of using the genuine cream and milk gives sufficient profit; but I will give you the best substitutes there are, in the following recipe, but the less you eat of either the better will it be for health.

2. ICE CREAM, VERY CHEAP.--Milk 6 qts.; Oswego corn starch 1/2 lb.

First dissolve the starch in one quart of the milk, then mix all together and just simmer a little, (not to boil.) Sweeten and flavor to suit your taste, as above; or--

3. Irish moss 1 1/2 oz.; milk 1 gal.

First soak the moss in a little cold water for an hour, and rinse well to clear it of sand and a certain peculiar taste; then steep it for an hour in the milk just at the boiling point, but not to boil; it imparts a rich color and flavor without eggs or cream. The moss may be steeped twice.

It is the Chicago plan. I have eaten it and know it to be very nice. A few minutes rubbing, at the end of freezing, with the spatula, against the side of the freezer, gives ice-cream a smoothness not otherwise obtained.

WINES.--CURRANT, CHERRY, AND OTHER BERRY WINES.--The juice of either of the above fruits can be used alone, or in combinations to make a variety of flavors, or suit persons who have some, and not the other kinds of fruit.

Express all the juice you can, then take an equal amount of boiling water and pour on the pressed fruit, let stand 2 hours, squeeze out as much as there is of juice, and mix, then add 4 lbs. of brown sugar to each gallon of the mixture; let stand until worked, or 3 or 4 weeks, without a bung in the keg or barrel, simply putting a piece of gauze over the bung hole to keep out flies; when it is done working, bung it up.

A cool cellar, of course, is the best place for keeping wines, as they must be kept where they will not freeze. Some persons use only one-fourth juice, in making fruit wines, and three-fourths water, but you will bear in mind


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that the wine will be good or bad, just in proportion to the water and sugar used. If care is used when you express the juice, to prevent the pulp or seeds from entering or remaining in the juice, no other straining or racking will be needed. Most persons also recommend putting in brandy, but if any spirit is used at all, let it be pure alcohol, from one gill to one-half pint only per gallon, but the strength of juice I recommend, and the amount of sugar, remove all necessity for any addition of spirit whatever. Bear in mind that all fruit of which you are to make wine ought to be perfectly ripe, and then make it as soon as possible thereafter, not letting the juice ferment before the addition of the sugar. If bottled, always lay them on the side.

2. RHUBARB, OR ENGLISH PATENT WINE.--An agreeable and healthful wine is made from the expressed juice of the garden rhubarb.

To each gal. of juice, add 1 gal. of soft water in which 7 lbs. of brown sugar has been dissolved; fill a keg or a barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works over, until clear; then bung down or bottle as you desire.

These stalks will furnish about three-fourths their weight in juice, or from sixteen hundred to two thousand gallons of wine to each acre of well cultivated plants. Fill the barrels and let them stand until spring, and bottle, as any wine will be better in glass or stone.

3. Some persons give Mr. Cahoon, of Kenosha, Wis., credit for originating pie-plant wine, but that is a mistake; it has long been made in England, and has even been patented in that country. They first made it by the following directions, which also makes a very nice article, but more applicable for present use than for keeping.

For every 4 lbs. of the stalks cut fine, pour on 1 gal. of boiling water, adding 4 lbs. brown sugar; let stand covered 24 hours, having also added a little cinnamon, allspice, cloves and nutmeg, bruised, as may be desired for flavoring; then strain and let work a few days, and bottle.

4. TOMATO WINE.--Express the juice from clean, ripe tomatoes, and to each gallon of it, (without any water,) put brown sugar 4 lbs.

Put in the sugar immediately, or before fermentation


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begins--this ought to be done in making any fruit wine. Something of the character of a cheese press, hoop and cloth, is the best plan to squeeze out the juice of tomatoes or other fruits. Let the wine stand in a keg or barrel for two or three months; then draw off into bottles, carefully avoiding the sediment. It makes a most delightful wine, having all the beauties of flavor belonging to the tomato, and I have no doubt all its medicinal properties also, either as a tonic in disease, or as a beverage for those who are in the habit of using intoxicating beverages, and if such persons would have the good sense to make some wine of this kind, and use it instead of rot-gut whisky, there would not be one-hundredth part of the "snakes in the boot" that now curse our land. It must be tasted to be appreciated. I have it now, which is three years old, worth more than much pretended wine which is sold for three or four shillings a pint.

5. TOMATO CULTIVATION, FOR EARLY AND LATE.--The Working Farmer says of the tomato plant, "that it bears 80 per cent of its fruit within 18 inches of the ground, while more than half the plant is above that part. When the branches are cut they do not bleed, and they may therefore be shortened immediately above the large, or early-setting fruit.

"The removal of the small fruit on the ends of the branches is no loss, for the lower fruit will swell to an unnatural size by trimming, and both a greater weight and measure of fruit will be the consequence, besides obtaining a large portion five to fifteen days earlier. The trimming should be done so as to have a few leaves beyond the fruit, to insure perfect ripening. The importance of early manuring is too evident to need comment. The burying of the removed leaves immediately around the plant is a good practice, both by insuring full disturbance of the soil, and by the presenting of a fertilizer progressed precisely to the point of fruit making. The portions buried decay rapidly, and are rapidly assimilated." If wanted very early and large, trim off all except two or three upon each plant.

6. To ripen late tomatoes, pull the plants having green tomatoes on them, before the commencement of frosts, and hang them in a well ventilated cellar.

The fruit will continue to ripen until early winter, especially if the cellar is cool and damp.

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7. THE TOMATO AS FOOD.--Dr. Bennett, a professor of some celebrity, considers the tomato an invaluable article of diet, and ascribes to it various important medical properties.

First--that the tomato is one of the most powerful aperients for the liver and other organs; where calomel is indicated, it is probably one of the most effective and least harmful remedial agents known to the profession. Second--that a chemical extract will be obtained from it that will supercede the use of calomel in the cure of disease. Third--that he has successfully treated Diarrhœa with this article alone. Fourth--that when used as an article of diet, it is an almost sovereign remedy for Dyspepsia and indigestion. Fifth--that it should be constantly used for daily food, either cooked or raw, or in the form of catch-up; it is the most healthy article now in use.

Knowing personally the value of the tomato in disease, for food and wine, I freely give all the information regarding it which I can, that others may make as free use of it as health and economy demand, consequently, I give you the next item, which I have learned just as the type were being set, upon this subject in 1860.

8. TOMATOES AS FOOD FOR CATTLE.--Mr. Davis, the editor of the "Michigan State News," Ann Arbor, Mich., says, "that he has fed his cow, this season, at least ten bushels of tomatoes."

His plan is to mix a little bran with them, (say 3 qts. to a half bushel of tomatoes, when fed;) they cause an excellent flow of rich and delicious milk.

He did not think of it until after the frosts, when observing them going to waste, he thought to see if she would eat them, which she did freely, from the commencement. I have also known pigs to eat them, but this is not common. In 1862, I found my cow to eat them as freely as spoken of by Mr. Davis.

9. WINE, FROM WHITE CURRANTS.--Ripe, white currants, any quantity; squeeze out the juice, and put on water to get out as much more as there is of the juice, and mix the two, and to each gallon put 3 1/2 lbs. of sugar; let it work without boiling or skimming for 2 or 3 months, then rack off and bottle.

The white currant has less acidity than the red, and does not require as much sugar. I have never tasted currant wine equal to this.

10. GINGER WINE.--Alcohol of 98 per cent. 1 qt.; best ginger


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root, bruised, 1 oz.; cayenne 5 grs.; tartaric acid 1 dr.; let stand 1 week and filter, or draw off by faucet above the sediment. Now add 1 gal. of water in which 1 lb. of crushed sugar has been boiled. Mix when cold. To make the color, boil 1/2 oz. of cochineal, 3/4 oz. of cream of tartar, 1/2 oz. of saleratus, and 1/2 oz. of alum in 1 pt. of water until you get a bright red color, and use a proper amount of this to bring the wine to the desired color.

This wine is suitable for nearly all the purposes for which any wine is used, and a gallon of it will not cost more than a pint of many wines sold throughout the country for medicinal purposes, represented to be imported from Europe. Let a man, suffering with a bad cold, drink about half a pint of this wine hot, on going to bed, soaking his feet at the same time in hot water fifteen or twenty minutes, and covering up warm and sweating it out until morning, then washing off his whole body with cool or cold water, by means of a wet towel, and rubbing briskly with a coarse dry towel for four or five minutes, will not be able to find his cold or any bad effects of it in one case out of a hundred. Ladies or children would take less in proportion to age and strength. Females in a weakly condition, with little or no appetite, and spare in flesh, from food not properly digesting, but not yet ripened into actual indigestion, will find almost entire relief by taking half a wine-glass of this wine twenty minutes before meals, and following it up a month or two, according to their improved condition. For family use it is just as good without color, as with it.

11. BLACKBERRY WINE.--Mash the berries, and pour 1 qt. of boiling water to each gal.; let the mixture stand 24 hours, stirring occasionally; then strain and measure into a keg, adding 2 lbs. of sugar, and good rye whisky 1 pt., or best alcohol 1/2 pt. to each gal.

Cork tight, and let it stand until the following October, and you will have wine fit for use, without further straining or boiling, that will make lips smack as they never smacked under its influence before.

I feel assured that where this fruit is plenty, that this wine should take the place of all others, as it is invaluable in sickness as a tonic, and nothing is better for bowel disease. I therefore give the recipe for making it, and having tried it myself, I speak advisedly on the subject.

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The Dollar Times, Cincinnati, O., first published this recipe, not using any spirits, but I find that it will often sour without it.

12. LAWTON BLACKBERRY--ITS CULTIVATION.--An editor at Coldwater, Mich., says of this fruit, "that where it is best known it is one of the most popular small fruits that has ever been cultivated. It has been known to produce over one thousand full-grown ripe berries in one season on a single stalk; the average size of fruit being from three-fourths to one and a half inches in diameter; quality excellent, very juicy, seeds very small, and few in number. Five quarts of berries will make one gallon of juice, which, mixed with two gallons of water and nine pounds of refined sugar, will make three gallons of wine, equal in quality to the best grape wine. Professor Mapes and many others, who have tested the qualities of the same as a wine-fruit, speak of it in terms of the highest praise.

13. PORT WINE.--Fully ripe wild grapes 2 bu.; best alcohol 3 gals.; sugar 25 lbs.; water to fill a barrel.

Mash the grapes without breaking the seed; then put them into a barrel with the sugar and alcohol, and fill up with rain water, and let it lie a few weeks in the sun; or if the weather has become cold, in a warm place; then in the cellar until spring; then rack off and bottle, or place in perfectly clean kegs or barrels, and you have a better article than nine-tenths of what is represented as imported Port.

14. CIDER WINE.--Prof. Horsford, a celebrated chemist, communicated the following recipe to the Horticultural Society of Massachusetts, and recommends it for general trial:

"Let the new cider from sour apples, (ripe, sound fruit preferred,) ferment from 1 to 3 weeks, as the weather is warm or cool. When it has attained to a lively fermentation, add to each gallon, according to its acidity, from 1/2 a lb. to 2 lbs. of white crushed sugar, and let the whole ferment until it possesses precisely the taste which it is desired should be permanent. In this condition pour out a quart of the cider and add for each gallon 1/4 oz. of sulphite of lime, not sulphate. Stir the powder and cider until intimately mixed, and return the emulsion to the fermenting liquid. Agitate briskly and thoroughly for a few moments, and then let the cider settle. Fermentation will cease at once.


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When, after a few days, the cider has become clear, draw off carefully, to avoid the sediment, and bottle. If loosely corked, which is better, it will become a sparkling cider wine, and may be kept indefinitely long.

This has been tried with varied success; those who do not think it too much to follow the directions, obtain a good article, but others, supposing it to do just as well without sugar, or drawing off, or bottling, have found but little satisfaction--they have no reason to expect any; and yet they might be well satisfied to obtain a good wine from the orchard, even with all the above requisitions.

15. GRAPE WINE.--"Ripe, freshly picked, and selected, tame grapes, 20 lbs.; put them into a stone jar and pour over them 6 qts. of boiling soft water; when sufficiently cool to allow it, you will squeeze them thoroughly with the hand; after which allow them to stand 3 days on the pomace with a cloth thrown over the jar, then squeeze out the juice and add 10 lbs. of nice crushed sugar, and let it remain a week longer in the jar; then take off the scum, strain and bottle, leaving a vent, until done fermenting, when strain again and bottle tight, and lay the bottles on the side in a cool place."

This wine is the same as used by the Rev. Orrin Whitmore, of Saline, Mich., for sacramental purposes. I have tasted it myself, and would prefer it for medicinal uses to nine-tenths of the wines sold in this country. With age, it is nice. I am of the opinion that it might just as well remain in the jar until it is desired to bottle, and thus save the trouble of the extra straining. For I have now wine, four years old in my cellar, made in Evansville, Ind., from the grape, which was made without the addition of any particle of matter whatever. Simply, the juice pressed out, hauled in from the vinery, put into very large casks in a cool cellar, not even racked off again under one year from the time of making. It tastes exactly like the grape itself; this, you will perceive, saves much trouble in racking, straining, &c. I am told by other wine makers also, that if care is observed when the juice is pressed out to keep clear of the pomace, that wine is better to stand without racking or straining, and that nothing is found in the barrels, after the first year, save the crude tartar or wine-stone, as some call it, which all grape wine deposites on the sides of the cask. These wines are every way appropriate for sacramental and medicinal


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purposes, and far more pure than can be purchased once in a hundred times, and if one makes their own, they have the satisfaction of knowing that their wines are not made of what is vulgarly, yet truly called, "Rot-gut whisky."

16. COLORING FOR WINES.--White sugar 1 lb.; water 1 gill; put into an iron kettle, let boil, and burn to a red black, and thick; remove from the fire and add a little hot water to keep it from hardening as it cools; then bottle for use.

Any of the foregoing wines can be colored with this, as desired, but for family use I never use any color.

17. STOMACH BITTERS, EQUAL TO HOSTETTERS', FOR ONE-FOURTH ITS COST, AND SCHIEDAM SCHNAPPS EXPOSED.--European Gentian root 1 1/2 oz.; orange peel 2 1/2 oz.; cinnamon 1/4 oz.; anise seed 1/2 oz.; coriander seed 1/2 oz.; cardamon seed 1/8 oz.; unground Peruvian bark 1/2 oz.; gum kino 1/4 oz.; bruise all these articles, and put them into the best alcohol 1 pt.; let it stand a week and pour off the clear tincture; then boil the dregs a few minutes in 1 qt. of water, strain, and press out all the strength; now dissolve loaf sugar 1 lb. in the hot liquid, adding 3 qts. cold water, and mix with the spirit tincture first poured off, or you can add these, and let it stand on the dregs if preferred.

18. NOTE.--SCHIEDAM SCHNAPPS, FALSELY SO CALLED.--It is generally known that in Schiedam, Holland, they make the best quality of Gin, calling it "Schiedam Schnapps;" consequently it might be expected that unprincipled men would undertake its imitation; but hardly could it have been expected that so base an imitation would start into existence under the guidance of a man, who, at least, calls himself honorable.

"Take gentian root, 1/4 lb.; orange peel, 1/4 lb.; puds, 1/2 lb.; (but if this last cannot be obtained, poma aurantior, unripe oranges,) or agaric, 1/4 lb.; best galangal, 1/4 lb.; centaury, 1/4 lb.;--cost $1,20. Put pure spirit, 10 gals., upon them and let them stand 2 weeks; stir it every day, and at the end of that time put 3 gals. of this to one barrel of good whisky; then bottle and label; and here follows the label:

AROMATIC SCHIEDAM SCHNAPPS, A SUPERLATIVE TONIC, DIURETIC, ANTI-DYSPEPTIC, AND INVIGORATING CORDIAL.--THIS MEDICAL BEVERAGE is manufactured at Schiedam, in Holland, and is warranted free from every injurious property and ingredient; and of the best possible quality.

Its extraordinary medicinal properties in Gravel, Gout, Chronic Rheumatism, Incipient Dropsy, Flatulence, Colic Pains of the Stomach or Bowels, whether in adults or infants. In all ordinary cases of obstruction in the Kidneys, Bladder and Urinary Organs, in Dyspepsia, whether Acute or Chronic, in general Debility, sluggish Circulation of the Blood, Inadequate Assimilation


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of Food, and Exhausted Vital Energy, are acknowledged by the whole Medical Faculty, and attested in their highest written authorities."

I purchased the foregoing recipe of an extensive dealer in Evansville, Ind.; he put up the stuff in quart bottles, and labeled it as I have shown you; his label was got up in splendid style, bronzed letters, and sent out to the world as pure "Schiedam Schnapps" at $1 per bottle."

I have given you the whole thing, that the thousands into whose hands this book may fall, shall know what confidence, or that no confidence whatever, can be placed in the "Advertised Nostrums" of the day, but that the only security we have is to make our own, or go to those whom we know to be scientific. Obtain their prescription and follow their counsel. Every person knows that real Holland Gin possesses diuretic and other valuable properties; and who would not suppose he was getting a genuine article from this Flaming, Bronze-crested Label, pointing out especially all the complaints that Schiedam-lovers are wont to complain of? And yet not one drop of gin to a barrel of it. And my excuse for this exposure is that they and all who may have an occasion to use such articles, may know that "good whisky" ought to be afforded at less than $4 per gallon, even if $1,20 worth of bitter tonics are put into 3 1/2 barrels of the precious stuff.

Then take our advice where gin or other liquor is needed, as mentioned in the first recipe in the Medical Department.

> MEDICAL DEPARTMENT.

I would give an introductory word of Caution in this Department.

Whenever you buy an article of medicine which is not regularly labeled by the Druggist, have him, in all cases, write the name upon it. In this way you will not only save money, but perhaps life. Arsenic, phosphorus, laudanum, acids, &c., should always be put where children cannot get at them. And always purchase the best quality of drugs to insure success.

ALCOHOL--IN MEDICINES, PREFERABLE TO BRANDY, RUM, OR GIN, OF THE PRESENT DAY.--There is no one thing doing so much to bolster up the tottering yet strong tower of Intemperance, as the old Fogy Physicians, who are constantly prescribing these articles to their patients,


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and one-half of the reason for it is to cover the faults of their own constant use of these beverages. This unnecessary call for these articles thus used as a medicine, keeps up a large demand; and when we take into consideration the almost impossibility of obtaining a genuine article, the sin of prescribing them becomes so much the greater, when it is also known by all really scientific men that with alcohol (which is pure) and the native fruit wines, cider, and cider wines, (which every one can make for themselves, and can thus know their purity,) that all the indications desired to be fulfilled in curing disease can be accomplished without their use.

Then, when it is deemed advisable to use spirits to preserve any bitters or syrups from souring, instead of 1 qt. of brandy, rum or gin, use the best alcohol 1/2 pt., with about 2 or 3 ozs. of crushed sugar for this amount, increasing or lessening according to the amount desired in these proportions.
If a diuretic effect is desired, which is calculated to arise where gin is prescribed, put 1 dr. of oil of juniper into the acohol before reducing with the water; or if the preparation admits of it you may put in from 1 to 2 ozs. of juniper berries instead of the oil.
If the astringent effect is desired, as from brandy, use, say, 1/4 oz. of gum kino or catechu, either, or a half of each may be used.
If the sweating or opening properties are required, as indicated by the prescription of rum, sweeten with molasses in place of the sugar, and use 1 dr. of oil of carraway, or 1 to 2 ozs. of the seed for the above amount, as the juniper berries for gin.

If the strength of wine only is desired, use 1 qt. of the ginger wine, or if that flavor is not fancied, use any other of the wines as preferred by the patient.

But no one should use any of the descriptions of alcohol as a constant beverage, even in medicine, unless advised to do so by a physician who is not himself a toper.

If families will follow the directions above given, and use proper care in making some of the various fruit wines as given in this book for medical use, preparing cider, &c., which is often used in prescriptions, they would seldom, if ever, be obliged to call for the pretended pure brandies, rums, gins, &c., of commerce, and intemperance would die a natural death for want of support.

And you will please allow me here to correct a common error, with regard to the presence of alcohol in wines. It is generally supposed that wine made from fruit, without putting some kind of spirits into it, does not contain any


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alcohol; but a greater mistake does not exist in the world. Any fruit, the juice of which will not pass into the vinous fermentation by which alcohol is produced, will not make wine at all; distillation will produce brandy or alcohol from any of these fermented liquors.

There is no wine, of any note, containing less than 10 parts of alcohol to 100 parts of the wine; and from that amount up to 25 1/2 parts; currant 20 1/2; gooseberry 11 3/4; cider from 5 to 9 parts; porter 4 1/2; even small beer 1 1/4 parts of qts. to 100 qts..

So it will be seen that every quart of fruit wine not made for medicine, or sacramental purposes, helps to build up the cause (intemperance) which we all so much desire not to encourage. And for those who take any kind of spirits for the sake of the spirit, let me give you the following:

2. "SPIRITUAL FACTS.--That whis-key is the key by which many gain entrance into our prisons and almshouses.

3. That brandy brands the noses of all those who cannot govern their appetites.

4. That punch is the cause of many un friendly punches.

5. That ale causes many ailings, while beer brings to the bier.

6. That wine causes many to take a winding way home.

7. That cham-pagne is the source of many real pains.

8. That gin slings have "slewed" more than slings of old."

AGUE MEDICINES.--DR. KRIEDER'S PILLS.--Quinine 20 grs.; Dover's powders 10 grs.; sub-carbonate of iron 10 grs.; mix with mucilage of gum arabic and form into 20 pills. DOSE--Two, each hour, commencing 5 hours before the chill should set in. Then take one night and morning, until all are taken.

I cured myself of Ague with this pill after having it hang on to me for three years with all the common remedies of the day, five weeks being the longest I could keep it off, until I obtained the above pill. This was before I had studied medicine. I have cured many others with it also, never having to repeat the dose only in one case.

In attacks of Ague, it is best to take an active cathartic immediately after the first 'fit,' unless the bowels are lax, which is not generally the case, and by the time the cathartic has worked off well, you will be prepared to go ahead with the 'cure' as soon as you know its periodical return.

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2. For very young children, nothing is better than 5 or 6 grs. of quinine in a 2 oz. vial with 1 table-spoon of white sugar, then fill with water. DOSE--a tea-spoon given as above, as to time. A thick solution of licorice, however, hides the taste of the quinine quite effectually.

3. AGUE BITTERS.--Quinine 40 grs.; capsicum 20 grs.; cloves 1/4 oz.; cream of tartar 1 oz.; whisky 1 pt.; Mix. DOSE--1 to 2 table-spoons every 2 hours, beginning 8 hours before the chill comes on, and 3 times daily for several days. Or, if preferred without spirits, take the following:

4. AGUE POWDER.--Quinine 10 grs.; capsicum 4 grs.; mix and divide into 3 powders. DIRECTIONS--Take one 4 hours before the chill, one 2 hours, and the third 1 hour before the chill should commence, and it will very seldom commence again. Or

5. AGUE MIXTURE WITHOUT QUININE.--Mrs. Wadsworth, a few miles south of this city, has been using the following Ague mixture over twenty years, curing, she says, more than forty cases, without a failure. She takes--

Mandrake root, fresh dug, and pounds it; then sqeezes out the juice, to obtain 1 1/2 table-spoons, with which she mixes the same quantity of molasses, is dividing into 3 equal doses of 1 table-spoon each, to be given 2 hours apart, commencing so as to take all an hour before the chill.

It sickens and vomits some, but she says, it will scarcely ever need repeating. Then steep dog-wood bark, (some call it box-wood,) make it strong, and continue to drink it freely for a week or two, at least.

6. AGUE CURE, BY A CLAIRVOYANT.--There is no doubt in my mind but what there is much virtue in the following clairvoyant prescription, for I have knowledge of the value of one of the roots. See Cholic remedy:

Blue vervain, leaf and top, 1 lb.; bone-set 1/4 lb.; best rye whisky 1 gal.

The dose was not given, but most persons would take a wine glass five or six times daily.

7. AGUE CURED FOR A PENNY.--It has been discovered that nitric acid is of great value in the treatment of Intermittent Fever, or Ague. A physician administered the article in twenty-three cases of such fever, and it was successful in all but one, in interrupting the paroxysms, and there occurred no relapse.

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In the majority of cases, 5 or 6 drops of the strong acid, given in a little gum mucilage, every 2 hours, until 60 drops had been taken, were found sufficient to break the fever, and restore the patient to health. The foregoing confirms the following:

8. AGUE ANODYNE.--Muriatic acid and laudanum, of each 1/2 oz.; quinine 40 grs.; brandy 4 ozs. Take 1 tea-spoon 9, 6, and 3 hours before the chill, until broken; then at 7, 14, and 21 days after, take 3 doses, and no relapse will be likely to occur.

I am well satisfied that any preparation of opium, as laudanum, morphine, &c., which effect the nerves, are valuable in ague medicine, from its intimate connection with, if not entirely confined to, the nervous system; hence the advantage of the first Ague pill, the opium being in the Dover's powder.

I have given this large number of preparations, and follow with one or two more, from the fact that almost every physician will have a peculiar prescription of his own, and are generally free to contribute their mite for the benefit of the world; and as I have seen about as much of it as most book-makers, I have come in for a large share. The nature of the articles recommended are such also as to justify their insertion in this work.

9. FEBRIFUGE WINE.--Quinine 25 grs.; water 1 pt.; sulphuric acid 15 drops; epsom salts 2 oz.; brandy 1 gill; loaf sugar 2 ozs.; color with tincture of red sanders. DOSE.--a wine-glass 3 times per day.

This is highly recommended by a regular practicing physician, in one of the ague holes (Saginaw) of the west. It, of course, can be taken without any previous preparation of the system.

10. TONIC WINE TINCTURE.--A positive cure for Ague without quinine.Peruvian bark 2 ozs.; wild cherry tree bark 1 oz; cinnamon 1 dr.; capsicum 1 tea-spoon; sulphur 1 oz.; port wine 2 qts. Let stand a week, shaking occasionally. All the articles are to be pulverized. DOSE--A wine-glass every 2 or 3 hours through the day until broken, then 2 or 3 times per day until all is used.

Always buy your Peruvian bark, and pulverize it yourself, as most of the pulverized article is greatly adulterated. This is the reason why more cures are not performed by it.

11. SOOT COFFEE--Has cured many cases of ague, after "everything else" had failed; it is made as follows:

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Soot scraped from a chimney, (that from stove pipes does not do,) 1 table-spoon, steeped in water 1 pt., and settled with 1 egg beaten up in a little water, as for other coffee, with sugar and cream, 3 times daily with the meals, in place of other coffee./

It has come in very much to aid restoration in Typhoid Fever, bad cases of Jaundice, Dyspepsia, &c., &c.

Many persons will stick up their noses at these "Old Grandmother prescriptions," but I tell many "upstart Physicians" that our grandmothers are carrying more information out of the world by their deaths, than will ever be possessed by this class of "sniffers," and I really thank God, so do thousands of others, that He has enabled me, in this work, to reclaim such an amount of it for the benefit of the world.

12. Balmony 1/3 of a pint basin of loose leaves, fill with boiling water and steep; drink the whole in the course of the day, and repeat 3 or 4 days, or until well.

It has cured many cases of Ague. It is valuable in Jaundice, and all diseases of the Liver; and also for worms, by the mouth and by injection. It is also valuable in Dyspepsia, Inflammatory, and Febrile diseases, generally.

NIGHT SWEATS.--TO RELEIVE.--After Agues, Fevers, &c., and in Consumption, many persons are troubled with "Night Sweats;" they are caused by weakness or general debility. For its relief:

Take Ess. of tansy 1/2 oz.; alcohol 1/4 oz.; water 1/4 oz.; quinine 15 grs.; muriatic acid 30 drops; mix. Dose--1 tea-spoon, in a gill of cold sage tea.

It should be taken two or three times during the day, and at bed time; and the cold sage tea should be used freely as a drink, also, until cured. It will even cure Ague, also, by repeating the above dose every hour, beginning twelve to fifteen hours before the chill.

FEVERS--GENERAL IMPROVED TREATMENT FOR BILIOUS, TYPHOID, AND SCARLET FEVERS, CONGESTIVE-CHILLS, &C. ALSO VALUABLE IN DIARRHEA, SUMMER-COMPLAINT, CHOLERA-INFANTUM, AND ALL FORMS OF FEVER IN CHILDREN.--The symptoms of Fever are generally understood, yet I will give the characteristic features by which it will always be detected: cold chills, followed by


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a hot skin; a quickened pulse, with a weak and languid feeling of distress; also, loss of appetite, thirst, restlessness, scanty excretions; in fact, every function of the body is more or less deranged. Of course, then, that which will restore all the different machinery to healthy action, will restore health. That is what the following febrifuge has done in hundreds of cases--so attested to by "Old Doctor Cone," from whose work on "Fevers and Febrile Diseases," I first obtained the outlines of the treatment, and it gives me pleasure to acknowledge my indebtedness to him through fourteen years of neighborhood acquaintance, always finding him as willing to communicate, as qualified to practice, and daring, in breaking away from "Medical Soceity Rules," to accomplish good.

FEBRIFUGE FOR FEVERS IN GENERAL.--Carbonate of ammonia 2 drs.; alum 1 dr.; capsicum, foreign gentian, colombo root, and Prussiate of iron, all pulverized, of each, 1/2 dr.; mix, by putting into a bottle, adding cold water 4 ozs. DOSE--One tea-spoon to a grown person, every 2 hours, in common cases of fever. It may be sweetened if preferred. Shake well each time before giving, and keep the bottle tightly corked.

The philosophy of this treatment is, the carbonate of ammonia neutralizes the acidity of the stomach, and determines to, and relaxes the surface; and with the capsicum is a hundred per cent more efficient. The alum constringes, soothes, and aids in relieving the irritated and engorged mucous membrane of the stomach, and finally operates as a gentle laxative. The colombo and gentian are gently astringent and stimulating, but chiefly tonic, and the Prussiate of iron is tonic; and in their combination are, (as experience will and has proved) the most efficient and safe Febrifuge, in all forms and grades of fever, yet known. We therefore wish to state that, after twenty-five years' experience in the treatment of disease, we have not been able to obtain a knowledge of any course of treatment that will begin to compare with that given above, for the certain, speedy, and effectual cure of all forms of fever; and all that is requisite, is, to have sufficient confidence in the course of treatment recommended; to use it from three to five, and in extreme cases, seven days, as directed, and that confidence will be inspired in all who use it, whether Physician (if unprejudiced) or


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patient, or the heads of families; remember all processes in nature require time for their accomplishment.

After the patient has been twenty-four hours without fever, or if the patient be pale, blanched, with a cool surface and feeble pulse, at the commencement of fever, prepare the following:

2. FEBRIFUGE TEA.--Take Virginia snake root and valerian root, of each 2 drs.; boiling water 1 pt. Pour the boiling water on the roots and steep 1/2 an hour, and give a tea-spoon of the Febrifuge and a table-spoon of this Tea together, every 2 hours, and after he has been another 24 hours without fever, give it every 3 or 4 hours, until the patient has good appetite and digestion, then 3 times daily, just before meals, until the patient has gained considerable strength, when it may be entirely discontinued; or he may continue the simple infusion to aid digestion.

A strong tea of wild cherry bark makes the best substitute for the snake root tea, and especially if mercury has been previously used in the case, and if it has, it is best to continue the cherry bark tea until the patient is entirely recovered.

A patient using this treatment, if bilious, may vomit bile a few times, or if there is conjestion of the stomach, he will probably vomit occasionally for a few hours, but it will soon subside. It will not purge, except a patient be very bilious, in which case there will probably be two or three bilious discharges; but it gives so much tone to the action of the stomach and bowels as to secure regular operations; but if the bowels should not be moved in two or three days, give injections of warm water, or warm water with a little salt in it.

Give the patient all the plain, wholesome diet, of any kind, he will take, especially broiled ham, mush and rich milk, boiled rice, milk or dry toast, hot mealy potatoes, boiled or roasted, with good fresh butter, &c., &c.; and good, pure, cold water, or tea and coffee, seasoned to the taste, as drinks, and keep the person and bed clean, and room quiet and undisturbed by conversation, or any other noise, and see that it is well ventilated.

If there should be extreme pain in the head when the fever is at the highest, or in the back or loins, and delirium at night, with intolerance of light and noise; in such cases,


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in addition to keeping the room cool, dark and quiet, and giving the febrifuge regularly, as above directed, take the following:

3. FEVER LINIMENT.--Sulphuric ether and aqua ammonia, of each 1 oz.; muriate of ammonia 1/8 oz.; mix, and shake the bottle, and wet the scalp and all painful parts, every 2 or 3 hours, until the pain abates. Keep tightly corked.

After the application of the liniment, fold a muslin cloth four or five thicknesses, dip it in cold water, and apply it to the head or any part afflicted with severe pain; or to the pit of the stomach, if there be much vomiting; and it may be renewed every three or four hours.

Besides the above treatment, dip a towel in cold water, and rub the patient off briskly and thoroughly, and be careful to wipe perfectly dry, with a clean, hot and dry towel; this may be repeated every three or four hours, if the skin be very hot and dry; but if the surface be pale, cool, moist, livid, or lead-colored, omit the general sponging; but the face, neck and hands may be washed occasionally, but be sure to wipe perfectly dry with a clean, hot and dry towel. But if he be very pale and blanched, with a cool or cold surface, or have a white circle around his mouth and nose, or be covered with a cold, clammy perspiration, give the Febrifuge every hour, until the above symptoms disappear, giving the patient hot coffee or tea, pennyroyal, sage, balm, or mint tea, as hot as he can sup them, and as freely as possible, and make hot applications to his person, and put a bottle of hot water to the soles of his feet; and after this tendency to prostration is overcome, then give the Febrifuge once in two hours as before only.

Children will use the medicine in all respects as directed for grown persons, giving to a child one year old a fourth of a tea-spoon, or fifteen drops; if under a year old, a little less, (we have frequently arrested Cholera Infantum with the Febrifuge, in children under six months old, and in some instances under a month old,) and increase the dose in proportion to the age above a year old, giving half a tea-spoon to a child from three to six, and three-fourths of a tea-spoon from six to ten years, old and so on; and be sure to offer children some food several times a day, the best of which is broiled smoked ham, good stale wheat bread boiled in good


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rich milk, mush and milk, boiled rice, etc.; but animal diet agrees best, and especially in cases of Summer Complaint, or Cholera Infantum, the diet had better be almost exclusively animal. It will be difficult to use the infusion of snake root with children that are too young to obey the mandate of parents, and the Febrifuge may be made sweet, with white or loaf sugar, for young children, so as to cover its taste as much as possible, but older children will be benefited very much by the use of the infusion of snake root and valerian, and should take it as prescribed for adults, of course adapting the dose to the age of the patient.

4. NOTE.--The above treatment, if persevered in for a short time, is effectual in arresting Diarrhea, Summer Complaint, Cholera Infantum, and all forms of Fever in children.Give it every two hours, or if the patient be very feeble and corpse-like, give it every hour until there is reaction, and then give it every two hours, as prescribed for fever in general, and you will be satisfied with the result after a short time.

5. TYPHOID FEVER.--If the patient be Typhoid, that is, if his tongue be brown or black, and dry in the centre, with glossy red edges; if he have Diarrhea, with thin, watery, or muddy stools, and a tumid or swollen belly, he will probably have a rapid, or frequent, and small pulse, and be delirious and rest but little at night; under these circumstances, give the Febrifuge in the Tea, No. 2, as for fevers in general, every two hours, and give, also, the following:

6. FEBRIFUGE BALSAM.--Gum camphor 30 grs.; balsam copaiba, sweet spirits of nitre, compound spirits of lavender, of each 1/2 oz.

Shake the vial, and give forty drops every four hours, in with the other medicine, until the tongue becomes moist, and the Diarrhea is pretty well subdued, when you will discontinue this preparation, and continue the Febrifuge and snake root tea, as directed for fever in general.

NOTE.--We do not believe that one case of fever in a thousand will develope Typhoid symptoms, unless such cases have been injured in the treatment of the first stage, by a reducing course of medicine, as bleeding, vomiting, especially emetic tartar, purging, especially with calomel, and compound extract of colocynth, or oil, salts, or infusion of senna, and the common cooling powder, which is composed of saltpetre or nitre, and tartar emetic or ipecac, all of which irritate the mucous membrane of the


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stomach and bowels, and consequently produce determination of blood to these parts, that results in irritation, engorgement, congestion, inflammation, and consequently Typhoid Fever.

If fever is attended with the Dysentery, or Bloody Flux,it should be treated in the same manner precisely as Typhoid Fever, as it is nothing but Typhoid Fever with inflammation of the large, and sometimes small bowels. The treatment given for Typhoid Fever above, will cure all forms of Dysentery as it does fever, but the bloody and slimy discharges will continue for two or three days after the fever is subdued and the appetite and digestion are restored, and at times, especially if the patient discharge bile, which will be green, there will be a good deal of pain at stool, which, however, will soon subside.

7. SCARLET FEVER.--If you have Scarlet Fever, treat it in all respects as fever in general, and if the patient's throat should show any indications of swelling, apply the Fever-Liniment No. 3, and make the application of cold water in the same manner as there directed; and it had better be repeated every three or four hours until the swelling is entirely subdued, when the wet cloth should be substituted by a warm, dry, flannel one; but if the patient's throat should ulcerate, give a few drops of the Febrifuge every half hour, or hour, until the dark sloughs separate, and the throat looks red and clean, when you need only give the medicine at regular intervals, as recommended for fever in general, that is, every two hours. If this treatment be pursued at the onset, the throat will seldom, if ever, ulcerate.

8. CONGESTIVE, OR SINKING CHILL.--In case of Congestive, or Sinking Chill, give the Febrifuge as directed for fever in general; but if the patient be insensible and cold, or drenched in a cold perspiration, give the Febrifuge in a table-spoon of the snake root and valerian tea every hour until the patient becomes warm, and then give it every two hours to within twelve hours of the time he anticipates another chill, when you will give the following:

9. STIMULATING TONIC.--Sulphate of quinine 20 grs.; pulverized capsicum 30 grs.; pulverized carbonate of ammonia 90 grs.; mix and put into a bottle, and add 15 tea-spoons of cold water, and give a tea-spoon, together with a tea-spoon of the Febrifuge,


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every hour, either alone, or what is better, in a tea-spoon of the snake root and valerian tea, for 15 hours.

The patient should lie in bed and drink freely of penny-royal tea, or hot coffee, or some other hot tea, and after the time has elapsed for the chill, give the same as for fever in general, until the patient is entirely recovered. The above treatment will arrest any form of Ague, and the after treatment will, with any degree of care, prevent its return. Or the Ague may be arrested most speedily, by taking one grain of quinine in a tea-spoon of the Febrifuge every hour for six hours preceeding a paroxysm, and then pursue the above tonic course.

I have given the foregoing treatment for fevers, because I know that it is applicable in all cases, and that the articles are kept by all druggists. But there is a better, because quicker method of cure, and I am very sorry to say that for want of knowledge, in regard to the value of the medicine, it is not usually kept by Druggists. I mean the Tincture of Gelseminum.It is an unrivaled Febrifuge. It relaxes the system without permanent prostration of strength. Its specific action is to cloud the vision, give double-sightedness and inability to open the eyes, with distressed prostration; which will gradually pass off in a few hours, leaving the patient refreshed, and if combined with quinine, completely restored. To administer it:

10. Take the tincture of gelseminum 50 drops, put into a vial, and add 5 tea-spoons of water; quinine 10 grs. Shake when used. DOSE--One tea-spoon in half a glass of sweetened water, and repeat every 2 hours.

Watch carefully its action, and as soon as you discover its specific action as mentioned above, give no more.

Dr. Hale, of this city, one of the more liberal class of physicians, (and I use the term, liberal, as synonymous with the term, successful,) prefers to add twenty-five drops of the tincture of veratrum viride with the gelseminum, and give as there directed. And in case that their full specific action should be brought on, give a few spoons of brandy, to raise the patient from his stupor, or what is preferable:

11. Carbonate of ammonia 1/4 oz.; water 4 ozs.; mix. DOSE--one table-spoon every 15 or 20 minutes, until revived.

If Dr. Hale's addition should be used, it will be found


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applicable in all cases of fever,except in Typhoid accompanied with its own excessive prostration; without the addition of the veratrum it is applicable in all cases of fevers above described. Of course, in all cases where the fever is thus subdued, you will continue quinine, or some other appropriate tonic treatment, to perfect a cure, and prevent a relapse. And it might not be amiss here to give a plan of preparing a nourishing and agreeable lemonade for the sick, and especially for persons afflicted with fever:

12. LEMONADE, NOURISHING, FOR FEVER PATIENTS.--Arrow-root 2 or 3 tea-spoons rubbed up with a little cold water, in a bowl or pitcher, which will hold about 1 qt.; then squeeze in the juice of half of a good sized lemon, with 2 or 3 table-spoons of white sugar, and pour on boiling water to fill the dish, constantly stirring whilst adding the boiling water.

Cover the dish, and when cold, it may be freely drank to allay thirst, as also to nourish the weak, but some will prefer the following:

13. PROF. HUFELAND'S DRINK FOR FEVER PATIENTS OR EXCESSIVE THIRST.--Cream of tartar 1/2 oz.; water 3 qts.; boil until dissolved; after taking it from the fire add a sliced orange with from 1 1/2 to 3 ozs. of white sugar, according to the taste of the patient; bottle and keep cool.

To be used for a common drink in fevers of all grades, and at any time when a large amount of drink is craved by the invalid. Neither is there any bad taste to it for those in health.

UTERINE HEMORRHAGES.--PROF. PLATT'S TREATMENT TWENTY YEARS WITHOUT A FAILURE.--Sugar of lead 10 grs.; ergot 10 grs.; opium 3 grs.; epicac 1 gr.; all pulverized and well mixed. DOSE--10 to 12 grs., given in a little honey or syrup.

In very bad cases after child-birth, it might be repeated in thirty minutes, or the dose increased to fifteen or eighteen grains; but in cases of rather profuse wasting, repeat it once at the end of three hours, will usually be found all that is necessary, if not, repeat occasionally as the urgency of the case may seem to require.

Prof. Platt is connected with Antioch College, O., and has been a very successful practitioner.

DYSPEPSIA.--In the good old days of corn bread and


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crust coffee, there was but little trouble with Dyspepsia; but since the days of fashionable intemperance, both in eating and drinking, such as spirituous liquors, wines, beers, ale, tea, and coffee, hot bread or biscuit, high seasoned food, over-loading the stomach at meals, and constant eating and drinking between meals, bolting the food, as called, that is, swallowing it without properly chewing, excessive venery, want of out door exercise, with great anxiety of mind as to how the means can be made to continue the same indulgences, &c., all have a tendency to debilitate the stomach, and bring on, or cause, Dyspepsia.

And it would seem to the Author that the simple statement of its cause--the truth of which no one can reasonably doubt--would be sufficient to, at least, suggest its cure. But I am willing to state, that, as a general thing, this over-indulgence would not be continued, nor would it have been allowed, had they known its awful consequences. I know that this was true in my own case, in all its points; this was, of course, before I had studied, or knew but little, of the power of the human system, or the practice of medicine, and it was for the purpose of finding something to cure myself, that I commenced its study; for it was by years of over-indulgence at table, and between meals, in the grocery business which I was carrying on, that I brought on such a condition of the stomach that eating gave me the most intolerable suffering--a feeling almost impossible to describe; first a feeling of goneness or want of support at the stomach, heat, lassitude, and finally pain, until a thousand deaths would have been a great relief; drink was craved, and the more I drank the more intolerable the suffering--apple cider, vinegar and water made palatable with sugar, excepted. It might be asked at this point, what did I do? I would ask, what could I do? Eat, I could not, drink I could not; then what else was to be done, only, to do without either. What, starve? No.

TREATMENT.--Take,--no, just stop taking. "Throw all medicine to the dogs"--yes, and food also. What, starve? No, but simply get hungry; whoever heard of a dyspeptic being hungry? at least, those who eat three meals a day. They eat because the victuals taste good--mouth-hunger, only.

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The last year or two of my dyspeptic life, I only ate because it was eating time, and supposed I must eat or die, when I only died forty deaths, by eating.

All physicians whose books I have read, and all whose prescriptions I have obtained, say: "Eat little and often; drink little and often." I say eat a little, and at the right time, that is, when hungry at the stomach; drink a little, and at the right time, that is, after digestion, and it is of just as much importance to eat and drink the right thing, as at the right time.

Persons have been so low in Dyspepsia,that even one tea-spoon of food on the stomach would not rest; in such cases, let nothing be taken by mouth for several days; but inject gruel, rice water, rich broths, &c.; but these cases occur very seldom.

FIRST.--Then, with ordinary cases, if there is much heat of the stomach, at bed time, wet a towel in cold water, wringing it out that it may not drip, and lay it over the stomach, having a piece of flannel over it to prevent wetting the clothes. This will soon allay the heat, but keep it on during the night, and at any subsequent time, as may be needed.

SECOND.--In the morning, if you have been in the habit of eating about two large potatoes, two pieces of steak, two slices of bread, or from four to six hot pancakes, or two to four hot biscuits, and drinking one to three cups of tea or coffee,--hold, hold, you cry; no, let me go on. I have many times seen all these eaten, with butter, honey, or molasses, too large in amount to be mentioned, with a taste of every other thing on the table, such as cucumbers, tomatoes, &c., &c., and all by dyspeptics; but,

You will stop this morning on half of one potato, two inches square of steak, and half of one slice of cold, wheat bread--or I prefer, if it will agree with you, that you use the "Yankee Brown Bread," only the same quantity; eat very slow, chew perfectly fine, and swallow it without water, tea, or coffee; neither must you drink any, not a drop, until one hour before meal-time again, then as little as possible, so as you think not quite to choke to death.

THIRD.--The question now to be settled is, did you suffer from the abundance of your breakfast, or from the kind of


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food taken? If you did, take less next time, or change the kind, and so continue to lessen the quantity, or change the kind until you ascertain the proper quantity and kind, which enables you to overcome this exceeding suffering after meals; nay, more, which leaves you perfectly comfortable after meals.

LASTLY--You now have the whole secret of curing the worst case of dyspepsia in the world You will, however, bear in mind that years have been spent in indulgence; do not therefore expect to cure it in days, nay, it will take months, possibly a whole year of self-denial, watchfulness and care: and even then, one over loading of the stomach at a Christmas pudding will set you back again for months. Make up your mind to eat only simple food, and that, in small quantities, notwithstanding an over-anxious wife, or other friend, will say, now do try a little of this nice pie, pudding, or other dish, no matter what it may be. Oh! now do have a cup of this nice coffee, they will often ask; but no, NO, must be the invariable answer, or you are again a "goner." For there is hardly any disease equally liable to relapse as dyspepsia; and indulgence in a variety of food, or over-eating any one kind, or even watery vegetables or fruit, will be almost certain to make the patient pay dear for the whistle.

Then you must eat only such food ar you know to agree with you, and in just as small quantities as will keep you in health. Drink no fluids until digestion is over, or about four hours after eating, until the stomach has become a little strong, or toned up to bear it, then one cup of the "Dyspepsia Coffee," or one cup of the "Coffee Made Healthy," may be used. But more difficulty is experienced from over-drinking, than over-eating. Most positively must Dyspeptics avoid cold water with their meals. If the saliva and gastric juice are diluted with an abundance of any fluid, they never have the same properties to aid, or carry on digestion, which they had before dilution; then the only hope of the Dyspeptic is to use no fluid with his food, nor until digestion has had her perfect work.

CAUTION.--I may be allowed to give a word of caution to Mothers, as well as to all others. One plate of food is


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enough for health--two, and even three, are often eaten. Most persons have heard of the lady who did not want a "cart load," but when she got to eating, it all disappeared, and the retort, "Back up your cart and I will load it again," was just what I would have expected to hear if the load had been given to a Dyspeptic, which it no doubt was; then learn the proper amount of food necessary for health, and when that is eaten, by yourself or child, stop. If pudding is on the table and you choose to have a little of it, it is all right--have some pudding; if pie, have a piece of pie; or cake, have a piece of cake; but do not have all, and that after you have eaten twice as much meat victuals as health requires. If apples, melons, raisins or nuts are on the table, and you wish some of them, eat them before meal, and never after it; if surprise is manifested around you, say you eat to live, not live to eat. The reason for this is, that persons will eat all they need, and often more, of common food, then eat nuts, raisins, melons, &c., until the stomach is not only filled beyond comfort, but actually distended to its utmost capacity of endurance; being led on by the taste, when if the reverse course was taken, the stomach becomes satisfied when a proper amount of the more common food has been eaten, after the others.

Are you a Grocer, and constantly nibbling at raisins, candy, cheese, apples, and every other edible? Stop, until just before meal, then eat what you like, go to your meal, and return, not touching again until meal-time, and you are safe; continue the nibbling, and you do it at the sacrifice of future health. Have you children or other young persons under your care? See that they eat only a reasonable quantity at meals, and not anything between them; do this, and I am willing to be called a fool by the younger ones, which I am sure to be; but do it not, and the fool will suffer for his folly.

You may consider me a hard Doctor--be it so then; the drunkard calls him hard names who says give up your "cups," but as sure as he would die a drunkard, so sure you will die a Dyspeptic unless you give up your over-eating and over-drinking of water, tea, coffee, wine, beer, ale, &c. Now you know the consequences, suit yourselves; but I


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have paid too dearly for my experience, not to lift a warning voice, or spare the guilty.

In recent cases, and in cases brought on by over-indulgence, at some extra rich meal, you will find the "Dyspeptic Tea," made from "Thompson's Composition," will be all sufficient, as spoken of under that head, which see.

2. The wild black cherries, put into Jamaica rum, is highly recommended, made very strong with the cherries, and without sugar; but I should say put them into some of the domestic wines, or what would be still better, make a winedirectly from them, according to directions under the head of "Fruit Wines."

3. Old "Father Pickney," a gentleman over 90 years of age, assures me that he has cured many bad cases of Dyspepsia,where they would give up their over indulgences, by taking:

Blue flag root, washed clean, and free from specks and rotten streaks, then pounding it and putting into a little warm water, and straining out the milky juice, and adding sufficient pepper-sauce to make it a little hot. DOSE--one table-spoon 3 times daily.

It benefits by its action on the liver, and it would be good in Liver Complaints,the pepper also stimulating the stomach. See "Soot-Coffee" No. 12, amongst the Ague medicines.

LARYNGITIS,--INFLAMMATION OF THE THROAT.--This complaint, in a chronic form, has become very prevalent, and is a disease which is aggravated by every change of weather, more especially in the fall and winter months. It is considered, and that justly, a very hard disease to cure, but with caution, time, and a rational course of treatment, it can be cured.

The difficulty with most persons is, they think that it is an uncommon disease, and consequently they must obtain some uncommon preparation to cure it, instead of which, some of the more simble remedies, as follows, will cure nearly every case, if persevered in a sufficient length of time. First, then, take the:

ALTERNATIVE FOR DISEASES OF THE SKIN.--Compound tincture of peruvian bark 6 ozs.; fluid extract of sarsaparilla 1 lb.; extract of conium 1/2 oz.; iodide of potash, (often called hydriodate) 1/2 oz.; iodine 1/2 dr.; dissolve the extract of conium and the


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powders in a little of the fluid, and mix all. DOSE--Two teaspoons 3 times daily, before meals, until all is taken. Shake the bottle well before using.

In the next place, take the:

2. GARGLE FOR SORE THROAT.--Very strong sage tea 1/2 pt.; strained honey, common salt, and strong vinegar, of each 2 tablespoons; cayenne, the pulverized, one rounding tea-spoon; steeping the cayenne with the sage, strain, mix, and bottle for use, gargling from 4 to a dozen times daily according to the severity of the case.

This is one of the very best gargles in use. By persevering some three months, I cured a case of two years standing where the mouths of the Eustachian tubes constantly discharged matter at their openings through the tonsils into the patients mouth, he having previously been quite deaf, the whole throat being also diseased. I used the preparation for "Deafness" also as mentioned under that head.

Remembering always to breath through nature's channel for the breath, the nose.

Besides the foregoing, you will wash the whole surface twice a week with plenty of the "Toilet Soap," in water, wiping dry, then with a coarse dry towel rub the whole surface for ten minutes at least, and accomplish the coarse towel part of it every night and morning until the skin will remain through the day with its flushed surface, and genial heat; this draws the blood from the throat and other internal organs, or in other words, equalizes the circulation; know, and act, upon this fact, and no inflammation can long exist, no matter where it is located. Blood accumulates in the part inflamed, but let it flow evenly through the whole system, and of course there can be no inflammation.

You will also apply to the throat and breast the following:

3. SORE THROAT LINIMENT.--Gum camphor 2 ozs.; castile soap, shaved fine, 1 dr.; oil of turpentine 1 table-spoon; oil of origanum 1/2 oz.; opium 1/4 oz.; alcohol 1 pt. In a week or ten days it will be fit for use, then bathe the parts freely 2 or 3 times daily.

This liniment would be found useful in almost any throat or other disease where an outward application might be needed. If the foregoing treatment should fail, there is no alternative


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but to bring in emetics with the other treatment, and continue them for a long time.

I mention the emetic plan last, from the fact that so many people utterly object to the emetic treatment. But when everything else fails, that steps in and saves the patient, which goes to show how unjust the prejudice. By the phrase, a long time, I mean several weeks, twice daily at first, then once a day, and finally thrice to twice a week, &c. A part of this course you will see, by the following, is corroborated by the celebrated Lung and Throat Doctor, S. S. Fitch, of New York, who says "it is a skin disease, and that purifying medicines are necessary to cleanse the blood--taking long, full breaths," &c. This is certainly good sense. His treatment of throat diseasesis summed up in the following:

NOTE.--"Wear but little clothing around the neck--chew often a little nut-gall and swallow the juice--wear a wet cloth about the throat at night, having a dry towel over it--bathe freely all over as in consumption, and especially bathe the throat with cold water every morning, also wash out the inside of the throat with cold water--avoid crowded rooms--gargle with a very weak solution of nitrate of silver--chewing gold thread and swallowing the juice and saliva from it--borax and honey occasionally, and gum arabic water, if much irritation--use the voice as little as possible until well, also often using a liniment externally."

I had hoped for very much benefit from using croton oil externally, but time has shown that the advantage derived from it is not sufficient to remunerate for the excessive irritation caused by its continued application.

4. Smoking dried mullein leaves in a pipe not having been used for tobacco, is said to have cured many cases of Laryngitis.And I find in my last Eclectic Medical Journal so strong a corroboration, taken from the Medical and Surgical Reporter, of this fact, that I cannot refrain from giving tho quotation. It says: "in that form of disease in which there is dryness of the trachea, with a constant desire to clear the throat, attended with little expectoration, and considerable pain in the part affected, the mullein smoked through a pipe, acts like a charm, and affords instant relief. It seems to act as an anodyne in allaying irritation, while it promotes expectoration, and removes that gelatinous mucus


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which gathers in the larynx, and, at the same time, by some unknown power, completely changes the nature of the disease, and, if persevered in, will produce a radical cure."

We read in a certain place of a gentleman who was walking around and through a great city, and he came across an inscription "To the unknown God"--and directly we find him explaining that unknown Being to the astonished inhabitants. And I always feel, like this old-fashioned gentleman, to cry out, upon every convenient occasion, my belief, that it was that God's great wisdom, seeing what was required, and His exceeding goodness, providing according to our necessities, this wonderful, and to some, that unknown power in the thousands of plants around us. What matters it to us how it is done? If the cure is performed, it is sufficient.

Since the publication of the foregoing, in the ninth edition, I have been smoking the dried mullein, and recommending it to others. It has given general satisfaction for coughs and as a substitute for tobacco in smoking, exhilerating the nerves, and allaying the hacking coughs from recent colds, by breathing the smoke into the lungs. In one instance, after retiring, I could not rest from an irritation in the upper portion of the lungs and throat, frequently hacking without relief only for a moment; I arose, filled my pipe with mullein, returning to bed I smoked the pipeful, drawing it into the lungs, and did not cough again during the night.

An old gentleman, an inveterate smoker, from my suggestion, began to mix the mullein with his tobacco, one-fourth at first, for awhile; then half, and finally three-fourths; at this point he rested. It satisfied in place of the full amount of tobacco, and cured a cough which had been left upon him after inflammation of the lungs. The flavor can hardly be distinguished from the flavor of tobacco smoke, in rooms.

It can be gathered any time during the season, the centre stem removed, carefully dried, and rubbed fine, when it is ready for use. It gives a pipe the phthysic, as fast as it cures one on the patient; but the clay pipe, which is to be used, can be readily cleansed by burning out.

Here is the "Substitute for "Tobacco" for which the French have offered 50,000 francs.

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It can be made into cigars by using a tobacco-leaf wrapper.

Catarrh is often more or less connected with that disease. In such cases, in connection with the above treatment, take several times daily of the following:

CATARRH SNUFF.--Scotch snuff 1 oz.; chloride of lime, dried and pulverized 1 rounding tea-spoon; mix, and bottle, corking tightly.

The snuff has a tendency to aid the secretion from the parts; and the chloride corrects unpleasant fetor.

CANCERS.--TO CURE--METHOD OF DR. LANDOLFI, (SURGEON-GENERAL OF THE NEAPOLITAN ARMY) AND SEVERAL SUCCESSFUL AMERICAN METHODS.--The principle upon which the treatment is based, consists in transforming a tumor of a malignant character, by conferring upon it a character of benignity, which admits of cure. This transformation is effected by cauterization with an agent looked upon as a specific, viz: chloride of bromine, combined, or not, with other substances, which have already been tried, but have hitherto been employed separately. The internal treatment is merely auxiliary. (Cancers may be known from other tumors by their shooting, or lancinating pains; and if an open sore, from their great fetor.--AUTHOR.) The formulas for the caustics are, with the exception of a few cases, the following:

Equal parts of the chlorides of zinc, gold, and antimony, mixed with a sufficient quantity of flour to form a viscid paste.

At Vienna, he used a mixture of the same substances in different proportions, chloride of bromine 3 parts; chloride of zinc 2 parts; chloride of gold and antimony, each 1 part; made into a thick paste with powdered licorice root. This preparation should be made in an open place, on account of the gases which are disengaged.

The essential element is the chloride of bromine, which has often been employed alone; thus, chloride of bromine from 2 1/2 to 4 drs., and put licorice root as much as sufficient.

The chloride of zinc is indispensable in ulcerated cancers,in which it acts as a hemastatic, (stopping blood.)
The chloride of gold is only useful in cases of encephaloid, (brain-like) cancers,in which it exercises a special, if not a specific action.
Cancers of the skin, (epitheliomas,) lupus, and small cystosarcomas, (watery or bloody tumors,)are treated with bromine mixed with basilicon ointment in the


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proportion of one part of bromine to eight of the ointment; the application should not extend to the healthy parts, its action being often propagated through a space of one or two lines. The paste is only allowed to remain on about twenty-four hours; on removing the dressing a line of demarkation is almost always found separating the healthy from the morbid parts. The tumor is itself in part whitish and part reddish, or marbled with yellow and blue. The caustic is replaced with the poultice, or with compresses smeared with basilicon ointment only, which are to be removed every three hours until the scar is detached; the pain progressively diminishing in proportion as the mortification advances, the line of demarkation daily becomes more evident; about the fourth or fifth day the cauterized portion begins to rise, and from the eighth to the fifteenth day it becomes detached, or can be removed with forceps, and without pain, exposing a suppurating surface, secreting pus of good quality and covered with healthy granulations. If any points remain of less satisfactory appearance, or present traces of morbid growth, a little of the paste is to be again applied, then dress the sore as you would a simple ulcer;
if the suppuration proceeds too slowly,dressit with lint dipped in the following solution:

Chloride of bromine 20 or 30 drops; Goulard's Extract from 1 to 2 drs.; distilled water 16 ozs.

In the majority of cases healing takes place rapidly, cicatrization progresses from the circumference to the center, no complications supervene, and the cicatrix (scar,) resembles that left by a cutting instrument.
His internal remedy, to prevent a relapse,is,

Chloride of bromine 2 drops; powder of the seeds of water fennel 23 grs.; extract of hemlock (Conium Maculatum) 12 grs.; mix and divide into 20 pills; one to be taken daily for 2 months, and after that, 2 pills daily for a month or two longer, 1 night and morning, after meals.

In any case of Cancer, either the foregoing, internal remedy, or some of the other Alteratives, should be taken two or three weeks before the treatment is commenced, and should also be continued for several weeks after its cure.

2. DR. H. G. JUDKINS' METHOD.--This gentleman, of Malaga, Monroe Co., O., takes:

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Chloride of zinc the size of a hazel nut, and puts enough water with it to make a thin paste, then mixes with it equal parts of flour, and finely pulverized charcoal, sufficient to form a tolerable stiff paste.

He spreads this on a soft piece of sheep skin, sufficiently large to cover the tumor, and applies every two days until it is detached, then dresses it with "Judkins' Ointment," which see. Again--

3. L. S. HODGKINS' METHOD.--This gentleman is a merchant, of Reding, Mich. The method is not original with him, but he cured his wife with it, of cancer of the breast after having been pronounced incurable. Some would use it because it contains calomel--others would not use it for the same reason; I give it an insertion from the fact that I am well satisfied that it has cured the disease, and from its singularity of composition.

Take a white oak root and bore out the heart and burn the chips to get the ashes, 1/4 oz.; lunar caustic 1/4 oz.; calomel 1/4 oz.; salts of nitre (salt petre) 1/4 oz.; the body of a thousand-legged worm, dried and pulverized, all to be made fine and mixed with 1/4 lb. of lard.

Spread this rather thin upon soft leather, and apply to the Cancer,changing twice a day; will kill the tumor in three or four days, which you will know by the general appearance; then apply a poultice of soaked figs until it comes out, fibres and all; heal with a plaster made by boiling red beech leaves in water, straining and boiling thick, then mix with beeswax and mutton tallow to form a salve of proper consistency.
To cleanse the system while the above is being used,and for some time after:

Take mandrake root. pulverized, 1 oz.; epsom salts 1 oz.; put into pure gin 1 pt., and take of this 3 times daily, from 1 tea to a table-spoon, as you can bear. He knew of several other cures from the same plan.

4. The juice of pokeberries, set in the sun, upon a pewter dish, and dried to a consistence of a salve, and applied as a plaster, has cured cancer.

5. Poultices of scraped carrots, and of yellow dock root, have both cured, and the scraped carrot poultices, especially, not only cleanse the sore, but remove the very offensive smell or fetor, which is characteristic of cancers.

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6. A gentleman in Ohio cures them by making a tea of the yellow dock root, and drinking of it freely, washing the sorewith the same several times daily for several days, then poulticing with the root, mashed and applied twice daily, even on the tongue.

7. Rev. C. C. Cuyler, of Poughkeepsie, N. Y., says he has known several cases cured as follows:

Take the narrow-leaved dock root and boil it in soft water until very strong, wash the ulcer with this strong decoction 3 times in the 24 hours, fill the cavity also with the same 2 minutes, each time, then bruise the root, and lay it on gauze, and lay the gauze next to the ulcer,and wet linen cloths in the decoction and lay over the poultice; and each time let the patient drink a wine-glass of the strong tea of the same root, with 1/3 of a glass of port wine sweetened with honey.

7. Rev. C. C. Cuyler, of Poughkeepsie, N. Y., says he has known several cases cured as follows:

Take the narrow-leaved dock root and boil it in soft water until very strong, wash the ulcerwith this strong decoction 3 times in the 24 hours, fill the cavity also with the same 2 minutes, each time, then bruise the root, and lay it on gauze, and lay the gauze next to the ulcer, and wet linen cloths in the decoction and lay over the poultice; and each time let the patient drink a wine-glass of the strong tea of the same root, with 1/3 of a glass of port wine sweetened with honey.

8. Dr. Buchan's work on Medicine, gives the case of a person who had cancer of the tongue,cured in fourteen days, as follows:

Dilute nitric acid 1 oz; honey 2 ozs.; pure water 2 pts.; mix. DOSE--Three table-spoons frequently; to be sucked past the teeth, through a quill or tube.

Opium was given at night, simply to keep down pain.

9. GREAT ENGLISH REMEDY--by which a brother of Lowell Mason was cured, is as follows:

Take chloride of zinc, blood-root pulverized, and flour, equal quantities of each, worked into a paste and applied until the mass comes out, then poultice and treat as a simple sore.

The Rural New Yorker, in reporting this case, says, in applying it, "First spread a common sticking-plaster much larger than the cancer, cutting a circular piece from the center of it a little larger than the cancer, applying it, which exposes a narrow rim of healthy skin; then apply the cancer plaster and keep it on twenty-four hours. On removing it, the cancer will be found to be burned into, and appears the color of an old shoe-sole, and the rim outside will appear white and parboiled, as if burned by steam.

"Dress with slippery-elm poultice until suppuration takes place, then heal with any common salve."

10. ARMENIAN METHOD.--In Armenia, a salve, made by boiling olive oil to a proper consistence for the use, is reported by an eastern traveler to have cured very bad cases.

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11. Figs boiled in new milk until tender, then split and applied hot--changing twice daily, washing the parts every change, with some of the milk--drinking 1 gill of the milk also as often.

And continueing from three to four months, is also reported to have cured a man ninety-nine years old by using only six pounds, whilst ten pounds cured a case of ten years' standing. The first application giving pain, but afterwards relief, every application.

12. RED OAK BARK--A salve from the ashes, has long been credited for curing cancer,and as I have recently seen the method given for preparing and using it, by Isaac Dillon, of Oregon, published in a paper near him, I cannot keep the benefit of it from the public. The directions were sent to him by his father, John Dillon, Sen., of Zanesville, O., and, from my knowledge of the Dillon family, I have the utmost confidence in the prescription. It is as follows:

Take red oak bark ashes 1 peck; put on to them, boiling water 6 qts.; let it stand 12 hours; then draw off the ley and boil to a thick salve; spread this, pretty thick, upon a thick cloth a little larger than the cancer, and let it remain on 3 hours; if it is too severe, half of that time; the same day, or the next, apply again 3 hours, which will generally effect a cure; after the last plaster, wash the sore with warm milk and water; then apply a healing salve made of mutton tallow, bark of elder, with a little rosin and bees-wax, (some root of white lilly may be added,) stewed over a slow fire; when the sore begins to matterate, wash it 3 or 4 times daily, renewing the salve each time; avoid strong diet, and strong drink, but drink a tea of sassafras root and spice-wood tops, for a week before and after the plaster.

13. PROF. R. S. NEWTON, of Cincinnati, uses the chloride of zinc, a saturated solution, (as strong as can be made,) or makes the chloride into a paste, with thick gum solution.

In cases of large tumorshe often removes the bulk of them with a knife, then applies the solution, or paste, as he thinks best, to destroy any remaining roots which have been severed by the knife.

14. PROF. CALKINS, of Philadelphia, prefers a paste made from yellow-dock, red-clover, and poke, using the leaves only, of either article, in equal quantities.

Boiling, straining, and simmering to a paste, applying from time to time, to cancerous growths or tumors,until the entire mass is destroyed, then poultice and heal as usual.

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But Dr. Beach, of N. Y., who is a man of much experience in cancers, says beware of the knife, or any plaster which destroys the cancer or tumor;but first use discutients, (medicines which have a tendency to drive away swellings,) unless already ulcerated, then, mild poultices to keep up a discharge from the ulcer, with alteratives, long continued, keeping the bowels regular, &c., &c. The Vienna physicians, as well as Dr. Beach, allow the inhalation of a few drops of chloroform where the pain is excruciating. And I would say, apply a little externally, also, around the sore.

Cancers should not be disturbed as long as they do not grow nor ulcerate, but as soon as either begins, then is the time to begin with them, and if there are those who are uncertain about making a commencement upon their own responsibility, they may rest assured, if they come to me, and I undertake the case, and do not cure them, the money will be refunded.

COSTIVENESS--TO CURE.--Costive habits are often brought on by neglecting to go to stool at the usual time, for most persons have a regular daily passage, and the most usual time is at rising in the morning, or immediately after breakfast; but hurry, or negligence, for the want of an understanding of the evil arising from putting it off, these calls of nature are suppressed; but let it be understood, nature, like a good workman or student, has a time for each duty; then not only let her work at her own time, but if tardy go at this time and not only aid but solicit her call, or in other words:

When nature calls, at either door, do not attempt to bluff-her; But haste-away, night or day, or health is sure to suffer.

The above with attention to diet, using milk, roasted apples, and if not dyspeptic, uncooked apples, pears, peaches, &c., at meal time, "Yankee Brown Bread," or bread made of unbolted wheat, if preferred, and avoiding a meat diet, will in most cases soon remedy the difficulty. However:

2. IN VERY OBSTINATE CASES--Take extract of henbane 1/2 dr.; extract of colocynth 1/3 dr.; extract of nux vomica 3 grs.; carefully work into pill mass, and form into 15 pills. DOSE--one pill night and morning.

Continue their use until the difficulty is overcome, at the same time, following the previous directions, faithfully.


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With many persons, the following will be found all sufficient:

3. BRANDY.--1/2 pt.; and put into it rhubarb-root, bruised, 1 dr.; hiera-picra 1 oz.; and fennel seed 1/2 oz.

After it has stood for several days, take a table-spoon of it three times daily, before eating, until it operates, then half the quantity, or a little less, just sufficient to establish a daily action of the bowels, until all is taken. Or, the second pill under the head of Eclectic Liver Pill may be taken as an alterative to bring about the action of the liver, which is, of course, more or less inactive in most cases of long continued costiveness.

4. CORN MEAL--1 table-spoon stirred up in sufficient cold water to drink well, and drank in the morning, immediately after rising, has, with perseverance, cured many bad cases.

5. A FRESH EGG--Beat in a gill of water and drank on rising in the morning, and at each meal, for a week to ten days, has cured obstinate cases.It might be increased to two or three at a time, as the stomach will bear.

CHRONIC GOUT--TO CURE--"Take hot vinegar, and put into it all the table salt which it will dissolve, and bathe the parts affected with a soft piece of flannel. Rub in with the hand, and dry the foot, &c., by the fire. Repeat this operation four times in the 24 hours, 15 minutes each time, for four days; then twice a day for the same period; then once, and follow this rule whenever the symptoms show themselves at any future time."

The philosophy of the above formula is as follows: Chronic gout proceeds from the obstruction of the free circulation of the blood (in the parts affected) by the deposit of a chalky substance, which is generally understood to be a carbonate and phosphate of lime. Vinegar and salt dissolve these; and the old chronic compound is broken up. The carbonate of lime, &c., become acetate and muriate, and these being soluble, are taken up by the circulating system, and discharged by secretion. This fact will be seen by the gouty joints becoming less and less in bulk until they assume their natural size. During this process, the stomach and bowels should be occasionally regulated by a gentle purgative. Abstinence from spirituous libations; exercise in the open air, and especially in the morning; freely bathing the whole surface; eating only the plainest food, and occupying the time by study, or useful employment, are very desirable assistants.

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2. GOUT TINCTURE.--Veratrum viride, (swamp hellebore) 1/2 oz.; opium 1/4 oz.; wine 1/2 pt.; let them stand for several days. DOSE--15 to 30 drops, according to the robustness of the patient, at intervals of two to four hours.

M. Husson, a French officer, introduced this remedy in gout some sixty years ago, and it became so celebrated that it sold as high as from one to two crowns a dose. It is considered valuable also in acute rheumatism. In gout it removes the paroxysms, allays pain, and procures rest and sleep, reduces the pulse and abates fever.

3. Coffee has recently been recommended, not only for gout, but gravel also.Dr. Mosley observes, in his "Treatise on Coffee," that the great use of the article in France is supposed to have abated the prevalence of the gravel. In the French colonies, where coffe is more used than in the English, as well as in Turkey, where it is the principal beverage, not only the gravel but the gout is scarcely known. Dr. Faur relates, as an extraordinary instance of the effect of coffee on gout, the case of Dr. Deveran, who was attacked with gout at the age of twenty-five, and had it severely till he was upwards of fifty, with chalk stones in the joints of his hands and feet; but for four years preceeding the time when the account of his case had been given to Dr. Faur to lay before the public, he had, by advice, used coffe, and had no return of the gout afterward.

PARALYSIS,--IF RECENT--TO CURE.--When paralysis, (numb palsy) has existed for a great length of time, but little benefit can be expected from any treatment; but if recent, very much good, if not a perfect cure will be the result of faithfully governing yourself by the following directions with this:

PARALYTIC LINIMENT.--Sulphuric ether 6 ozs.; alcohol 2 ozs.; laudanum 1 oz.; oil of lavender 1 oz.; mix and cork tightly. In a recent case of paralysis let the whole extent of the numb surface be, thoroughly bathed and rubbed with this preparation, for several minutes, using the hand, at least 3 times daily, at the same time take internally, 20 drops of the same, in a little sweetened water, to prevent translation upon some internal organ.

It may be used in old cases, and, in many of them, will undoubtedly do much good; but I do not like to promise what there is no reasonable chance to perform. It is well


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in very recent cases to keep the parts covered with flannels, with a large amount of friction by the hand; also, electricity scientifically applied, that is by a Physician or some one who has studied the nature and operations of the electrical machine.

This liniment should be applied so freely, that about an ounce a day will be consumed, on an arm or leg, and if a whole side is palsied, proportionolly more. In cases of pains in the stomach or side a tea-spoon will be taken with unusual success; or for pain in the head, apply to the surface, always bearing in mind that some should be taken internally whenever an external application is made. In sprains and bruises where the surface is not broken it will be found very efficacious. It may be, successfully, rubbed over the seat of any internal disease accompanied with pain.

ENLARGED TONSILS--TO CURE.--Where the tonsils are enlarged from colds, or epidemic sore throat.

Take No. six 1 oz.; molasses 2 ozs.; and hot water 4 ozs.; mix and sip a little into the throat often, swallowing a little also; it keeps up a discharge of saliva from those parts and thus relieves their swollen condition; and stimulates to renewed healthy action.

It has proved very efficacious in the above epidemic cases, which leave the tonsils much indurated (hardened), as well as swollen, with a tendency to chronic inflammation of the whole larynx, or throat, often with little ulcers. In that case:

Put 10 grs. of nitrate of silver to 1 oz. of water with 3 or 4 drops of creosote, and swab the throat with it, and lay a flannel wet with turpentine upon the outside.

The worst cases will shortly yield to this mild treatment. Should there, however, be a disposition to fever, you might also put the feet into hot water fifteen or twenty minutes, with occasional sponging the whole surface.

SICK HEAD ACHE--TO CURE.--Sick head ache, proper, arises from acidity, or over-loading the stomach; when it is not from over eating, all that is necessary, is to soak the feet in hot water about twenty minutes, drinking at the same time some of the herb-teas, such as pennyroyal catnip, or mint, &c., then get into bed, cover up warm and keep up a


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sweating process for about an hour, by which time relief will have been obtained; but when food has been taken which remains in the stomach, it is much the best way to take an emetic, and the following is the:

2. ECLECTIC EMETIC.--Which is composed of lobelia, and ipecacuanha, equal parts, and blood root half as much as of either of the others, each pulverized separately, and mix thoroughly. DOSE--half a common tea-spoon every 15 or 20 minutes in some of the warm teas, for instance, camomile-flowers, pennyroyal, or boneset--drinking freely between doses of the same tea in which you take it; continue until you get a free and full evacuation of the contents of the stomach.

After the operation, and when the stomach becomes a little settled, some nourishment will be desired, when any of the mild broths, or gruel, should be taken, in small quantities, without fear of increasing the difficulty.

"There is, probably, no emetic surpassing this, either in efficacy of action, or efficiency in breaking up morbid, unhealthy conditions of the system generally; and exciting healthy action. It is excellent in croup, chronic affections of the liver or stomach, &c., and in fact, when and where ever an emetic is needed."--Beach.

But after a full trial of both, upon my own person and others, I prefer lobelia seed alone, pulverized when used. The manner of administering them has been the cause of bringing the lobelia emetic into disrepute. I take "Thompson's Composition" tea, made as there directed and drink two saucers of it, fifteen minutes apart, and with the third I stir in one rounding tea-spoon of lobelia seed, pulverized, and drink it; then every fifteen minutes I take another saucer of the tea until free vomiting takes place, not taking any more of the lobelia; by this course I think it more efficient and thorough than the mixed emetic, and entirely free from danger of the "alarming symptoms," as they are called, brought on by continuing to give the lobelia every few minutes instead of waiting its action, and all for want of knowledge as to what that action should be; but if you give it its own time, continuing the stimulating tea, it will have its specific action, which is to vomit, no matter at which end it is introduced. When it begins to vomit it will generally continue its action until it empties the stomach, then I begin to substitute the composition with:

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3. BREAD TEA, USED IN TAKING EMETICS.--Made by taking a piece of dry bread and crumbing it into a bowl, with a little salt, pepper, and butter, to suit the taste, then pouring boiling water upon it; this soon allays the retching, and strengthens the stomach to renewed healthy action.

PERIODICAL HEADACHE.--There are those who have sick headache coming on at periods of from a few weeks to two or three months, lasting two or three days, accompanied with nausea, and occasionally with vomiting. In these cases after using the emetic to relieve the present attack, take the Cathartic Syrup next following:

4. CATHARTIC SYRUP.--Best senna leaf 1 oz.; jalap 1/2 oz.; butternut, the inner bark of the root, dried and bruised, 2 oz.; peppermint leaf 1/2 oz.; fennel seed 1/2 oz.; alcohol 1/2 pt.; water 1 1/2 pts.; sugar 2 lbs.; put all into the spirit and water, except the sugar, and let it stand 2 weeks, then strain, pressing out from the dregs, adding the sugar and simmering a few minutes only, to form the syrup. If it should cause griping in any case, increase the fennel seed and peppermint leaf. DOSE--One tablespoon, once a day, or less often if the bowels become too loose, up to the next period when the headache might have been expected, and it will not be forthcoming.

This is a mild purgative, and especially pleasant. Most persons, after a trial of it, will adopt it for their general cathartic, and especially for children. Increase or lessen the dose, according to the effect desired.

FEMALES in a weak and debilitated condition, often have a headache which is purely sympathetic; this they will distinguish by their general weakness, irregularities, and light-headedness, often amounting to real pain; in such cases take the following:

5. HEADACHE DROPS.--Castor, gentian, and valerian roots bruised, 1/4 oz.; laudanum 1 oz.; sulphuric ether 1 1/2 oz.; alcohol 1/2 pt.; water 1/2 pt.; put all into a bottle and let stand about 10 days. DOSE--A tea-spoon as often as required, or 2 or 3 times daily.

6. TINCTURE OF BLOOD-ROOT.--Made by putting 1 oz. of the dried, bruised root, to 1 pt. of gin, and taking 1 tea-spoon, before eating, every morning, and only eating a reasonable amount of easily digested food:

Has worked wonders in cases where headaches had been of very long standing. And it might not be amiss to say that the majority of headaches are found amongst those who are disposed to Dyspepsia, by long continued over-eating,


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then reducing the gastric juice by over-drinking, even of water, tea or coffee.

A Niles paper gives one which is easily tried. It is as follows:

7. "CHARCOAL, A CURE FOR SICK HEADACHE.--It is stated that two tea-spoons of finely powdered charcoal, drank in half a tumbler of water, will, in less than 15 minutes, give relief to the sick headache, when caused, as in most cases it is, by superabundance of acid on the stomach. We have tried this remedy time and again, and its efficacy in every instance has been signally satisfactory."

When headache has been brought on by eating too freely of boiled beef, cabbage, &c., or any other indigestible dinner,one cup of "good tea," at tea time, eating only a sliceof dry bread, will often allay the nervousness, quiet the head, and aid in getting to sleep. The "Good Samaritan" applied to the head is also good.

DELIRIUM TREMENS.--TO OBTAIN SLEEP.--Give an emetic of ipecacuanha, then give 15 to 18 grs. of the same, every 2 hours, using the shower bath, and giving all the beef-tea the patient desires.

The jail physician of Chicago reports thirty-six favorable cases treated as above. In Boston, at the "House of Correction," the danger arising from the sudden loss of their accustomed stimulus, according to Puritanic economy, is overcome by administering, freely, a strong decoction of wormwood.

2. STIMULATING ANODYNE.--Sulphate of quinine 12 grs., sulphate of morphine 1 gr.; mix, and divide into 6 powders. DOSE--One powder every hour.

Prof. King, of Cincinnati, O., says that from two to four powders of the above anodyne, will nearly every time produce sleep in this whisky delirum.

TYPHUS FEVER.--TO PREVENT INFECTION.--Take nitre, (salt petre,) pulverized, 3/4 oz.; oil of vitriol 3/4 oz.; put the nitre into a tea-cup and set it on a red hot shovel, adding the vitriol one-sixth at a time, stirring it with a pipe stem; avoiding the fumes as they rise from the cup; no danger, however, in breathing the air of the room.

The above amount is sufficient for a room twelve by sixteen feet, and less or more according to the size of other rooms. Dr. J. C. Smith, of London, is said to have received


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from Parliament £5000 for making this recipe public.

2. To purify the air from noxious effluvia in sick rooms,not of a contagious character, simply slice three or four onions, place them on a plate upon the floor, changing them three or four times in the twenty-four hours.

3. DISINFECTANT, FOR ROOMS, MEAT, AND FISH.--Common salt 1/2 a tea-cup; sulphuric acid 2 or 3 oz.; put about 1/2 oz. of of the acid upon the salt at a time, every 15 minutes, stirring, until all put on:

Which will purify a large room; and for meat or fish, hang them up in a box having a cover to it, and thus confine the gas, and tainted articles of food will soon be purified, by the same operation. And notwithstanding so much was paid for the "Smith Disinfectant," the above will be found equally good.

4. COFFEE, dried and pulverized, then a little of it sprinkled upon a hot shovel, will, in a very few minutes, clear a room of all impure effluvia, and especially of an animal character.

5. CHLORIDE OF LIME--Half a saucer of it, moistened with an equal mixture of good vinegar and water, a few drops at a time only, will purify a sick-roomin a few minutes.

SWEATING PREPARATIONS.--SWEATING DROPS.--Ipecacuanha, saffron, Virginia snake root, and camphor gum, each 2 ozs.; opium 1/2 oz.; alcohol 2 qts. Let stand 2 weeks, shaking occasionally. DOSE--A tea-spoon in a cup of hot pennyroyal, spearmint, or catnip tea, every half hour, until perspiration is induced; then once an hour, for a few hours.

It is excellent in colds, fevers, pleurisy, inflammation of the lungs, &c. It is good to soak the feet in hot water at the same time.

2. SWEATING WITH BURNING ALCOHOL.--Pour alcohol into a saucer, to about half fill it; place this under a chair; strip the person, to be sweated, of all clothing, and place him in the chair, putting a comforter over him, also; now light a match and throw into the saucer of alcohol, which sets it on fire, and by the time the alcohol is burned out he will be in a profuse perspiration, if not, put in half as much more of alcohol and fire it again, which will accomplish the object; then rise up and draw the comforter around you, and get into bed, following up with hot teas and sweating drops, as in the first above.

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This last plan of sweating is also good in recent colds, pleurisy, inflammation of the lungs, and all other inflammatory diseases, either in recent attacks, or of long standing complaints. See the closing remarks after the treatment of "Pleurisy," also "Ginger Wine."

IMPERIAL DROP,--FOR GRAVEL AND KIDNEY COMPLAINTS.--Take saltpetre 1 oz.; putting it into an iron mortar, dropping in a live coal with it, which sets it on fire; stir it around until it all melts down into the solid form, blow out the coals, and pulverize it; then take an equal amount of bi-carbonate of potassia, or saleratus, and dissolve both in soft water 2 ozs. DOSE--from 20 to 30 drops, morning and evening, in a swallow of tea made from flax seed, or a solution of gum arabic.

In connection with the drops, let the patient take from a table-spoon to two or three table-spoons of onion juice--that is, all the stomach will bear--eating all the raw onions he can, and continue it until free of the complaint. I have seen gravel the the size of a common quill, crooked, and one and one-fourth inches in length, which a lady passed from the bladder, and smaller bits almost innumerable, by the simple use of onion juice alone.

The onion juice, (red onions are said to be the best,) has, and may be injected through a catheter into the bladder; have no fears to do this, for I know a physician of forty years' practice who has done it five times with success--a physician, however, would have to be called to introduce the catheter.

2. In what is termed "Fits of the gravel," that is, where small gravel has become packed in the ureter, (tube which leads from the kidney to the bladder,) causing excruciating pain in that region,a pill of opium must be given, varying in size from one to three grains, according to the pain, strength, and age of the patient.

3. A strong decoction made by using a large handful of smart weed, adding a gill of gin, and a gill each of horse mint and onion juices, and taking all in 12 hours, has been known to discharge gravel in large quantities.--Philadelphia Eclectic Journal.

The surest sign of gravel is the dark appearance of the urine, as if mixed with coffee grounds, and a dull pain in the region of the kidney--if only inflamation, the darkness will not appear. See the closing remarks upon Gout.

CAMPHOR ICE--FOR CHAPPING HANDS OR LIPS.--Spermaceti


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tallow 1 1/2 ozs.; oil of sweet almonds 4 tea-spoons; gum camphor 3/4 oz.; made fine. Set on the stove until dissolved, constantly stirring. Do not use only just sufficient heat to melt them.

Whilst warm, pour into moulds if desired to sell, then paper and put up in tin foil. If for your own use, put up in a tight box. Apply to the chaps or cracks two or three times daily, especially at bed time.

BURNS.--SALVE FOR BURNS, FROST-BITES, CRACKED NIPPLES, &C.--Equal parts of turpentine, sweet oil, and beeswax; melt the oil and wax together, and when a little cool, add the turpentine, and stir until cold, which keeps them evenly mixed.

Apply by spreading upon thin cloth--linen is the best. I used this salve upon one of my own children, only a year and a half old, which had pulled a cup of hot coffee upon itself, beginning on the eye lid and extending down the face, neck and breast, also over the shoulder, and in two places across the arm, the skin coming off with the clothes; in fifteen minutes from the application of the salve, the child was asleep, and it never cried again from the burn, and not a particle of scar left.

It is good for chaps on hands or lips, or for any other sore. If put on burns before blistering has taken place, they will not blister. And if applied to sore or cracked nipples every time after the child nurses, it soon cures them also. For nipples, simply rubbing it on is sufficient. I find it valuable also for pimples, and common healing purposes; and I almost regret to add any other preparations for the same purposes, for fear that some will neglect this; but as there may be cases where some of the following can be made when the above cannot, I give a few others known to be valuable. The first one is from Dr. Downer, of Dixboro, within six miles of our city; he used it in a case where a boy fell backwards into a tub of hot water, scalding the whole buttock, thighs, and privates, making a bad scald in a bad place, but he succeeded in bringing him successfully through, and from its containing opium, it might be preferable to the first in deep and very extensive burns, but in that case the opium might be added to the first. It is as follows:

2. DR. DOWNERS'S SALVE FOR BURNS--beeswax 4 ozs.; opuim 1/4 oz.; sugar of lead 1 oz.; melt the beeswax, and rub the lead


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up in the wax, then the opium; and finally add about a gill of sweet oil, or sufficient to make a salve of proper consistence.

Spread lightly on cloth--