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<cookbook type="general" class1="foodandnonfood" region="general" bookID="1864chas"> 
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<dcTitle>Dr. Chase's Recipes; or, Information for Everybody...</dcTitle>
<dcCreator>Chase, Alvin Wood</dcCreator>
<dcSubject>Recipes. Medicine, Popular.</dcSubject>
<dcDescription>Complete title: Dr. Chase's Recipes; or, Information for Everybody: An Invaluable Collection of about Eight Hundred Practical Recipes, for Merchants, Grocers, Saloon-Keepers, Physicians, Druggists, Jewelers, Blacksmiths, Tinners, Gunsmiths, Farriers, Barbers, Bakers, Dyers, Renovaters, Farmers, and Families Generally, to which have been added A Rational Treatment of Pleurisy, Inflammation of the Lungs, and other Inflammatory Diseases, and also for General Female Debility and Irregularities: All arranged in their Appropriate Departments.</dcDescription>
<dcPublisher>Ann Arbor, Michigan: Chase</dcPublisher>
<dcContributor>Electronic edition created by Digital &#38; Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003.</dcContributor>
<dcContributor>Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman</dcContributor>
<dcDate>1864</dcDate>
<dcType>Text</dcType>
<dcFormat>xml-external-parsed-entity</dcFormat>
<dcFormat>gif</dcFormat>
<dcFormat>quicktime</dcFormat>
<dcIdentifier>http://digital.lib.msu.edu/cookbooks/drchase/chas.xml</dcIdentifier>
<dcSource>OCLC 7828910</dcSource>
<dcLanguage>en</dcLanguage>
<dcRelation>Digitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/</dcRelation>
<dcCoverage>United States</dcCoverage>
<dcCoverage>Nineteenth century</dcCoverage>
<dcRights>The book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.</dcRights></meta>
<front>
<div type="frontcover">
 
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<p align="center">DR. CHASE'S<lb/>RECIPES</p>
<p align="center">INFORMATION FOR EVERBODY</p>
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<p align="center"><emph rend="bold">DR. CHASE'S RECIPES:</emph><lb/>OR,<lb/><emph rend="ornate">Information for Everybody.</emph></p>
<p align="center">FORTY 3d THOUSAND.</p>
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<div type="copyrightstmt">
 
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<p align="center">Entered according to Act of Congress, A, D., 1863, by A. W. Chase, M, D., in the Office of the District Court of the U. S. at Detroit, Mich.</p>
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<div type="illustration">
<illustration><description>A landscape showing several large buildings set among expansive and well-landscaped lawns and connected by a series of small roads.</description></illustration>
<hd align="center" rend="ornate" size="larger">UNIVERSITY OF MICHIGAN, ANN ARBOR.</hd>
<p>In this perspective view, from the North-West, drawn by D. Wood, Professor of Civil Engineering, we have an accurate representation of the University Buildings, in 1863. The center one is occupied by the Law Department and Library; the two on the right, by the Literary, Chapel, Museum, &#38;c.; the first on the left, is the Laboratory of Applied Chemistry, and the last, by the Medical Department. The number of Students for the session of 1862-3, notwithstanding the War, reached 662. An entrance fee of only $10, with $5 yearly, pays for a full Literary, Law, Medical, or Civil Engineering Course; the first, requiring four, the two next, two, and the last, three years. No distinction is made between students, resident in Michigan, and those from other States or Kingdoms.</p>
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<doctitle align="center"><emph rend="bold">DR. CHASE'S RECIPES;</emph><lb/><lb/>OR,<lb/><lb/>INFORMATION FOR EVERYBODY:<lb/><lb/>AN INVALUABLE COLLECTION OF<lb/><lb/>ABOUT EIGHT HUNDRED<lb/><lb/>PRACTICAL RECIPES,<lb/><lb/>FOR<lb/><lb/><emph rend="bold">Merchants, Grocers, Saloon-Keepers, Physicians, Druggists, Tanners,<lb/>Shoe Makers, Harness Makers, Painters, Jewelers, Blacksmiths,<lb/>Tinners, Gunsmiths, Farriers, Barbers, Bakers, Dyers,<lb/>Renovaters, Farmers, and Families Generally,</emph><lb/><lb/>TO WHICH HAVE BEEN ADDED<lb/><lb/>A Rational Treatment of Pleurisy, Inflammation of the Lungs,<lb/>and other Inflammatory Diseases, and also for General<lb/>Female Debility and Irregularities:<lb/><lb/><emph rend="bold">All arranged in their Appropriate Departments.</emph></doctitle>
<docauthor align="center">BY A. W. CHASE, M. D.,<lb/>PRACTICAL THERAPEUTIST.</docauthor>
<p align="center">STEREOTYPED<lb/>CAREFULLY REVISED, ILLUSTRATED, AND MUCH ENLARGED,<lb/>WITH REMARKS AND FULL EXPLANATIONS.</p>
<p align="center">We Learn to Live, by Living to Learn.</p>
<p align="center">Price, Handsomely Bound, only One Dollar.<lb/>IN CAL. $2,00.</p>
<p align="center">ANN ARBOR, MICHIGAN:<lb/>PUBLISHED BY THE AUTHOR.<lb/>1864.</p>
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<div type="other">
 
<pb n="copyright statement" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=10"/>
<hd align="center" rend="bold">CHANGE IN PRICE.</hd>
<p>Paper having gone up from 11 to 20 cents per pound, cloth, used for covers, from 8 to 22 dollars per roll, <implement>pasteboard</implement> from 80 to 225 dollars per ton, labor, &#38;c., in proportion, I am <emph rend="italic">compelled</emph> to advance the price of the Book, in cloth, to $1.25--but that those who wish the Book for the sake of its contents, without regard to the binding, I put some in pamphlet, or paper covers, at the old price, $1.00.</p>
<p>Should any one allow the Work to go by them without purchasing, on account of the advance, they will entirely lose the opportunity of getting one at all, for agents <emph rend="italic">cannot</emph> go over the ground a second time. Forty-fifth thousand, eighteenth edition.</p>
<p align="center">ANN ARBOR, June 25, 1864. &#160; &#160; &#160; &#160; &#160; A. W. CHASE, M. D.</p>
</div>
<div type="other">
<p size="smaller">Having just received the following Certificate, and there being so many troubled with "enlarged neck," I deem it important to give it a place, even on this page.</p>
<p align="right" size="smaller">AUTHOR.</p>
<p align="right" size="smaller">FORT GRATIOT, Mich., July 13, '64.</p>
<p size="smaller">DR. A. W. CHASE--SIR--I have got one of your Books, and they are well liked here; can I obtain ten or twelve for sale, and at what price, &#38;c. * * Before closing this, I think it is my duty to return you our hearty thanks for the benefit received from the Book. My wife was troubled with "enlarged neck;" she followed the directions of the Book; and I am happy to inform you it has made a <emph rend="italic">perfect</emph> cure. I have tried a great many other of the "Recipes" with the same result. I would not be without the Book for <emph rend="italic">fifty</emph> dollars.</p>
<p align="center" size="smaller">Yours truly, &#160; &#160; &#160; &#160; &#160; JAMES FERGUSON.</p>
</div>
<div type="copyrightstmt">
<p align="center">Entered according to Act of Congress, in the Year 1863, by<lb/>A. W. CHASE, M. D.,<lb/>In the Clerk's Office of the District Court of Michigan, at Detroit.</p>
<p align="center" size="smaller">TRUAIR, SMITH &#38; MILES, STEREOTYPERS,<lb/>SYRACUSE, N.Y.</p>
</div>
<div type="preface">
 
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<hd align="center" rend="bold">PREFACE<lb/>TO THE TENTH EDITION.</hd>
<p>IN bringing a permanent work, or one that is designed so to be, before the public, it is expected of the Author that he give his reasons for such publication. If the reasons are founded in truth, the people consequently seeing its necessity, will appreciate its advantages, and encourage the Author by quick and extensive purchases, they alone being the judges. Then:</p>
<p>FIRST.--Much of the information contained in "Dr. Chase's Receipes; or Information for Everybody," has never before been published, and is adapted to every day use.</p>
<p>SECOND.--The Author, after having carried on the Drug and Grocery business for a number of years, read Medicine, after being thirty-eight years of age, and graduated as a Physician to qualify himself for the work he was undertaking; for, having been familiar with some of the Recipes, adapted to these branches of trade, more than twenty years, he began in "Fifty-six," seven years ago, to publish them in a Pamphlet of only a few pages, since which time he has been traveling between New York and Iowa, selling the work and Prescribing, so that up to this time, "Sixty-three," over <emph rend="italic">twenty-three thousand</emph> copies have been sold. His travels have brought him in contact with all classes of Professional and Business men, Mechanics, Farriers, and Farmers, thus enabling him to obtain from them, many additional items, always having had his <emph rend="italic">note book</emph> with him, and whenever a prescription has been given before him, or a remark made, that would have a <emph rend="italic">practical</emph> bearing, it has been <emph rend="italic">noted,</emph> and at the first opportunity <emph rend="italic">tested,</emph> then if good, written out in <emph rend="italic">plain</emph> language expressly for the next edition of
 
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this work. In this way this mass of information has been collected, and ought to take away an objection which some persons have raised: "It is too much for one man to know!" because they did not realize that the work had been made up from <emph rend="italic">others</emph> as well as the Author's <emph rend="italic">actual every day experience,</emph> instead of from <emph rend="italic">untried</emph> books. Yet from the nature of some of the Recipes, one has occasionally found its way into some of the earlier editions, which have needed revision, or to be entirely dropped. This, with a desire to add to the various Departments, at every edition, has kept us from having it Stereotyped until the present, tenth edition.</p>
<p>But now, all being what we desire; and the size of the work being such that we cannot <emph rend="italic">add</emph> to it without increasing the price above One Dollar, which we will never do, unless in extra binding, we have it Stereotyped, and send it out, just what we expect, and are willing it should remain.</p>
<p>THIRD.--Many of the Recipe books published are very large, containing much <emph rend="italic">useless</emph> matter, only to increase the number, consequently costing too much--this one contains only about eight hundred recipes, upon only about four hundred different subjects, <emph rend="italic">all</emph> of which are valuable in daily, practical life, and at a very reasonable price--many of them are without arrangement--this one is arranged in regular Departments, all of a class being together--many of them are without remark, or explanation--this one is fully explained, and accompanied with remarks upon the various subjects introduced by the Recipes under consideration--those remarks, explanations, and suggestions accompanying the Recipes, are a special feature of <emph rend="italic">this</emph> work, making it worth double its cost as a <emph rend="italic">reading</emph> book, even if there was not a prescription in it.</p>
<p>FOURTH.--The remarks and explanations are in <emph rend="italic">large</emph> type, whilst the <emph rend="italic">prescriptive</emph> and <emph rend="italic">descriptive</emph> parts are in a little smaller type, which enables any one to see at a glance just what they wish to find.</p>
<p>FIFTH.--It is a well known fact that many unprincipled persons go around "gulling" the people by selling single Recipes for exorbitant prices. The Author found a thing, calling himself
 
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a man, in Battle Creek, Mich., selling a Washing-Fluid Recipe for two dollars, which he obtained of some; but if he could not obtain that, he would take two <emph rend="italic">shillings,</emph> or any other sum between them. A merchant gave a horse for the "White Cement" Recipe. The late Mr. Andrews, of Detroit, Mich., gave <emph rend="italic">three hundred dollars</emph> for a Recipe, now improved and in this work, to cure a bone spavin upon a race mare of his. He removed the spavin with it and won the anticipated wager with her. The Author has, himself, paid from twenty-five to fifty, and seventy-five cents, and one to two, three five, and eight dollars for single items, or Recipes, hoping thereby to improve his work; but often finding that he had much <emph rend="italic">better</emph> ideas already embodied therein.</p>
<p>The amount <emph rend="italic">paid</emph> for information in <emph rend="italic">this</emph> work, and for testing by experiment, together with traveling expenses, and cuts used in illustrating it, have reached over two thousand dollars, and all for the purpose of making a book worthy to be found in "Everybody's" library, and to prevent such extortions in the <emph rend="italic">price</emph> of Recipes. Yet any single Recipe in the work which a person may wish to <emph rend="italic">use,</emph> will often be found worth <emph rend="italic">many</emph> times the price of the book, perhaps the <emph rend="italic">lives</emph> of those you dearly love, by having at hand the necessary information enabling you to <emph rend="italic">immediately</emph> apply the means within your reach, instead of giving time for disease to strengthen, whilst sending, perhaps miles, for a physician. Much pain and suffering, also, will often be saved or avoided, besides the satisfaction of <emph rend="italic">knowing</emph> how many things are made which you are constantly <emph rend="italic">using,</emph> and also being able to avoid many things which you <emph rend="italic">certainly</emph> would <emph rend="italic">avoid,</emph> if you <emph rend="italic">knew</emph> how they were made.</p>
<p>SIXTH.--It will be observed that we have introduced a <emph rend="italic">number</emph> of Recipes upon some of the subjects; this adapts the work to all circumstances and places; the reason for it is this; we have become acquainted with them in our practice and journeyings, and know that when the articles cannot be obtained for one way, they may be for some other way; as also that one prescription is better for some than for other persons; therefore, we give the variety that all may be benefitted as much as possible. 
 
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For instance, there are twenty different prescriptions for different diseases, and conditions of the eye; there are also a dozen different liniments, &#38;c., &#38;c.; yet the Author feels well assured that the most perfect satisfaction will be experienced in them as a whole. And although it could not be expected that special advantages of particular Recipes could be pointed out to any great extent, yet the Author must be indulged in referring to a few, in the various Departments. All, or nearly all, Merchants and Grocers, as also most Families, will be more or less benefited by the directions for making or preserving butter, preserving eggs, or fruit, computing interest, making vinegar, and keeping cider palatable, &#38;c. In ague sections of country, none should be without the information on this subject; and in fact, there is not a medical subject introduced but what will be found more or less valuable to every one; even Physicians will be more than compensated in its perusal; whilst Consumptive, Dyspeptic, Rheumatic, and Fever patients ought, by all means, to avail themselves of the advantages here pointed out. The treatment in Female Debility, and the observations on the Changes in female life are such that every one of them over thirteen or fourteen years of age should not be without this work. The directions in Pleurisy and other Inflammatory diseases cannot fail to benefit every family into whose hands the book shall fall.</p>
<p>The Good Samaritan Liniment, we do not believe, has its equal in the world, for common uses, whilst there are a number of other liniments equally well adapted to particular cases. And we would not undertake to raise a family of children without our Whooping Cough Syrup and Croup Remedies, knowing their value as we do, if it cost a hundred dollars to obtain them. Tanners and Shoemakers, Painters and Blacksmiths, Tinners and Gunsmiths, Cabinet Makers, Barbers, and Bakers will find in their various Departments more than enough, in single recipes, to compensate them for the expense of the work; and Farriers and Farmers who deal in horses and cattle, will often find that Department to save a hundred times its cost in single cases of disease.</p>
<p>A gentleman recently called at my house for one of the books,
 
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saying: "I have come ten miles out of my way to get it, for I staid over night with a farmer, who had one, and had been benefitted more than $20, in curing a horse by its directions." A gentleman near this city says he had paid out dollars after dollars to cure a horse of spavin, without benefit, as directed by <emph rend="italic">other</emph> books, of recipes; but a few shillings, as directed by <emph rend="italic">this,</emph> cured the horse. Another gentleman recently said to me: "Your Eye Water is worth more than $20." I could fill pages of similar statements which have come to my knowledge since I commenced the publication of this work, but must be content by asking all to look over our References, which have been voluntarily accumulating during the seven years in which the work has been in growing up to its present size and perfection; and the position in society, of most of the persons making these statements is such, many of which are entire strangers to the Author and to each other, that any person can see that no possible complicity could exist between us, even if we desired it.</p>
<p>Families will find in the Baking, Cooking, Coloring and Miscellaneous Departments, all they will need, without the aid of any other "Cook Book;" and the Washing-Fluid, which we have used at every washing except two for nearly eight years, is worth to every family of eight or ten persons, ten times the cost of the book, yearly, saving both in labor and wear of clothes.</p>
<p>SEVENTH.--Many of the articles can be gathered from garden, field or woods, and the others will always be found with Druggists, and most of the preparations will cost only from <emph rend="italic">one-half</emph> to as low as <emph rend="italic">one-sixteenth</emph> as much as to purchase them already made; and the only certainty, now-a-days, of having a good article, is to make it yourself.</p>
<p>FINALLY.--There is one or two things <emph rend="italic">fact</emph> about this book; It is the biggest humbug of the day; or it is the best work of the kind, published in the English language. If a careful perusal does not satisfy <emph rend="italic">all</emph> that it is <emph rend="italic">not the first,</emph> but that it <emph rend="italic">is the last,</emph> then will the Author be willing to acknowledge that Testing, Experimenting, Labor, Travel and Study, to be of no account in qualifying a man for such a work, especially when that work has been the long cherished object of his life, for a lasting benefit
 
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to his fellow creatures, saving them from <emph rend="italic">extortion,</emph> in buying single recipes, and also giving them a reliable work, for every emergency, <emph rend="italic">more</emph> than for his own pecuniary benefit. Were it not so, I should have kept the work smaller as heretofore, for the eighth edition of two hundred and twenty four pages when handsomely bound sold for One Dollar, as now; but in this edition you get a Dollar's worth of <emph rend="italic">book,</emph> even if common reading matter, besides the most reliable <emph rend="italic">practical</emph> information, by which you will <emph rend="italic">often</emph> save, not only <emph rend="italic">dollars</emph> and <emph rend="italic">cents,</emph> but relieve <emph rend="italic">suffering</emph> and prolong <emph rend="italic">life.</emph> It is, in fact, a perfect mass of the most valuable methods of accomplishing the things spoken of, an Encyclopedia upon the various branches of Science and Art, treated of in the work, which no family can afford to do without; indeed, young and old, "Everybody's" book. And the "Taxes" nor "Times" should be, for a moment, argued against the purchase of so valuable a work, <emph rend="italic">especially when we assure you that the book is sold only by Traveling Agents, that all may have a chance to purchase; for if left at the Book Stores, or by Advertisement only, not One in Fifty would ever see it.</emph></p>
<p>Some persons object to buying a book of Recipes, as they are constantly receiving so many in the newspapers of the day; but if they had all that this book contains, scattered through a number of years of accumulated papers, it would be worth <emph rend="italic">more</emph> than the price of this work to have them gathered together, carefully arranged in their appropriate departments, with an alphabetical index, and handsomely bound; besides the advantage of their having passed under the Author's carefully <emph rend="italic">pruning</emph> and <emph rend="italic">grafting</emph> hand.</p>
<p>"To uproot error and do good should be the first and highest aspiration of every intelligent being. He who labors to promote the physical perfection of his race--he who strives to make mankind intelligent, healthy, and happy--cannot fail to have reflected on his own soul the benign smiles of those whom he has been the instrument of benefitting." The Author has received too many expressions of gratitude, thankfulness, and favor, in regard to the value of "Dr. Chase's Recipes; or Information for Everybody," to doubt in the least, the truth of the foregoing quotation; and trusts that the following quotation
 
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may not be set down to "Egotism" or "Bigotry," when he gives it as the <emph rend="italic">governing</emph> reason for the continued and permanent publication of the work:</p>
<p size="smaller" align="indent1">"I live to <emph rend="italic">learn</emph> their story, who suffered for my sake;<lb/>To emulate their glory, and follow in their wake;<lb/>Bards, patriots, martyrs, sages, and noble of all ages,<lb/>Whose deeds crown History's pages, and Time's great volume make.</p>
<p size="smaller" align="indent1">"I live for those who love me, for those who know me true,<lb/>For the heaven that smiles above me, and awaits my spirit too;<lb/>For the cause that lacks assistance, for the wrong that needs resistance,<lb/>For the future in the distance, and the <emph rend="italic">good</emph> that I can do."</p>
<p>May these reasons <emph rend="italic">speedily</emph> become the governing principles throughout the world, especially with all those who have taken upon themselves the vows of our "Holy Religion;" <emph rend="italic">knowing</emph> that it is to those <emph rend="italic">only</emph> who begin to love God, and right actions, <emph rend="italic">here,</emph> with whom the glories of Heaven shall ever <emph rend="italic">begin.</emph> Were they thus heeded, we should no longer need corobating testimony to our statments. Now, however, we are obliged to array every point before the people, as a <emph rend="italic">Mirror,</emph> that they may judge <emph rend="italic">understandingly,</emph> even in matters of the most vital importance to themselves; consequently we must be excused for this lengthy Preface, Explanatory Index, and extended References following it. Yet, that there are some who will let the work go by them as one of the "Humbugs of the day," notwithstanding all that has or might be said, we have no doubt; but we beg to refer such to the statement amongst our References, of the Rev. C. P. Nash, of Muskegon, Mich., who, although he allowed it thus to pass him, could not rest satisfied when he saw the <emph rend="italic">reliability</emph> of the work purchased by his <emph rend="italic">less incredulous</emph> neighbors; then if you <emph rend="italic">will,</emph> let it go by; but it is hoped that all <emph rend="italic">purchasers</emph> may have sufficient confidence in the work not to allow it to lay idle; for, that the designed and greatest possible amount of good shall be accomplished by it, it is only necessary that it should be <emph rend="italic">generally introduced, and daily used,</emph> is the positive knowledge of the</p>
<p align="right">AUTHOR.</p>
</div>
<div type="index">
 
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<hd align="center" size="larger" rend="bold">INDEX.</hd>
<list>
<hd align="center">MERCHANTS' AND GROCERS' DEPARTMENT.</hd>
<item align="right">PAGE.</item>
<item>Baking Powders, Without Drugs, . . . . . <ref target="chas056.gif" align="right">50</ref></item>
<item>Butter; to Preserve any Length of Time--Butter Making; Directions for Dairymen--Butter; Storing; the Illinois Prairie Farmer's Method, . . . . . <ref target="chas046.gif" align="right">40-41</ref></item>
<item>Burning Fluid, . . . . . <ref target="chas050.gif" align="right">44</ref></item>
<item>Counterfeit Money; Seven Rules for Detecting, . . . . . <ref target="chas052.gif" align="right">46-47</ref></item>
<item>Eggs; to Preserve for Winter Use--English Patented Method--J. W. Cooper, M. D.'s Method of Keeping and Shipping Game Eggs, . . . . . <ref target="chas048.gif" align="right">42-44</ref></item>
<item>Fruits; to Keep Without Loss of Color or Flavor, . . . . . <ref target="chas047.gif" align="right">41</ref></item>
<item>Honey; Domestic--Cuba Honey--Excellent Honey--Premium Honey . . . . . <ref target="chas055.gif" align="right">49-50</ref></item>
<item>Interest; Computing by one Multiplication and one Division, at any Rate Per Cent--Method of Computing by a Single Multiplication, . . . . . <ref target="chas051.gif" align="right">45-46</ref></item>
<item>Inks; Black Copying or Writing Fluid--Common Black--Red; The Very Best--Blue--Indellible--Ink Powder; Black, . . . . . <ref target="chas053.gif" align="right">47-48</ref></item>
<item>Jellies, Without Fruit, . . . . . <ref target="chas056.gif" align="right">50</ref></item>
<item>Mouth Glue, for Torn Paper, Notes, &#38;c., . . . . . <ref target="chas056.gif" align="right">50</ref></item>
<item>Vinegar, in Three Weeks--in Barrels without Trouble--From Sugar, Drippings from <implement>Sugar Hogsheads,</implement> &#38;c.,--From Acetic Acid and Molasses--From Apple Cider--In Three Days, Without Drugs--Quick Process by Standing upon Shavings, . . . . . <ref target="chas039.gif" align="right">33-40</ref></item>
<hd align="center">SALOON DEPARTMENT.</hd>
<item>Apple Cider; to Keep Sweet with but Trifling Expense--To Prepare for Medicine--Artificial Cider, or CiderWithout Apples; to Make in Kegs or to Bottle, or in Barrels, for Long Keeping, with Directions About Shipping . . . . . <ref target="chas057.gif" align="right">51-54</ref></item>
<item>Action of Sugar or Candy on the Teeth, . . . . . <ref target="chas065.gif" align="right">59</ref></item>
<item>Ale; Home Brewed, How it is Made, . . . . . <ref target="chas069.gif" align="right">63</ref></item>
 
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<item align="right">PAGE.</item>
<item>Beers; Root--Spruce, or Aromatic Beer--Lemon--Ginger--Philadelphia--Patent Gas--Corn; without Yeast--Strong Beer; English, improved, . . . . . <ref target="chas067.gif" align="right">61-63</ref></item>
<item>Coloring for Wines, . . . . . <ref target="chas080.gif" align="right">74</ref></item>
<item>Cream Soda; using Cow's Cream for Fountains--Cream Soda; with a Fountain, . . . . . <ref target="chas063.gif" align="right">57</ref></item>
<item>Cream Nectar; Imperial, . . . . . <ref target="chas070.gif" align="right">64</ref></item>
<item>Ginger Pop, . . . . . <ref target="chas071.gif" align="right">65</ref></item>
<item>Ice Cream--Ice Cream; very Cheap, . . . . . <ref target="chas072.gif" align="right">66-67</ref></item>
<item>Lawton Blackberry; its Cultivation, . . . . . <ref target="chas078.gif" align="right">72</ref></item>
<item>Lemonade; to carry in the Pocket, . . . . . <ref target="chas066.gif" align="right">60</ref></item>
<item>Molasses Candy and Pop Corn Balls, . . . . . <ref target="chas064.gif" align="right">58-59</ref></item>
<item>Oyster Soup, . . . . . <ref target="chas064.gif" align="right">58</ref></item>
<item>Persian Sherbet, . . . . . <ref target="chas066.gif" align="right">60</ref></item>
<item>Porter, Ale or Wine; to prevent Flatness in parts of bottles, for the Invalid, . . . . . <ref target="chas070.gif" align="right">64</ref></item>
<item>Stomach Bitters; equal to Hostetters, for one-fourth its cost, and Schiedam Schnapps Exposed, . . . . . <ref target="chas080.gif" align="right">74</ref></item>
<item>Sham Champagne; a purely Temperance Drink, . . . . . <ref target="chas071.gif" align="right">65</ref></item>
<item>Spanish Gingerette, . . . . . <ref target="chas071.gif" align="right">65</ref></item>
<item>Soda Water; without a Machine for Bottling, . . . . . <ref target="chas063.gif" align="right">57</ref></item>
<item>Syrups; to make the various Colors--Syrups Artificial; various Flavors, as Raspberry, Strawberry, Pine-Apple, Sarsaparilla, &#38;c.--Lemon Syrup; Common--Lemon Syrup; to save the loss of Lemons--Soda Syrup; with or without Fountains, . . . . . <ref target="chas060.gif" align="right">54-57</ref></item>
<item>Tripe; to prepare and Pickle, . . . . . <ref target="chas064.gif" align="right">58</ref></item>
<item>Wines; Currant, Cherry, Elderberry, and other Berry Wines--Rhubarb, or English Patent Wine--Tomato Wine--Wine from white Currants--Ginger Wine,--Blackberry Wine--Port Wine--Cider Wine--Grape Wine, . . . . . <ref target="chas073.gif" align="right">67-74</ref></item>
<item>Yeasts; Hop Yeast--Bakers' Yeast--Jug Yeast; without Yeast to start with--Yeast Cake, . . . . . <ref target="chas071.gif" align="right">65-66</ref></item>
<hd align="center">MEDICAL DEPARTMENT.</hd>
<item>Alcohol in Medicine, preferable to Brandy, Rum or Gin, of the present day, connected with Spiritual Facts, . . . . . <ref target="chas081.gif" align="right">75-77</ref></item>
<item>Ague Medicines; Dr. Krider's Ague Pills--Ague Bitters--Ague Powder--Ague Mixture, without Quinine--Ague Cured for a Penny--Ague Anodyne--Tonic Wine Tincture, a positive cure for Ague without Quinine, . . . . . <ref target="chas145.gif" align="right">139</ref></item>
<item>Asthma; Remedies, . . . . . <ref target="chas145.gif" align="right">139</ref></item>
<item>Alterative Syrup, or Blood Purifier--Alterative; very strong--Alterative Cathartic, powder--Alterative for Diseases of the Skin--Alterative, Tonic and Cathartic, Bitters, . . . . . <ref target="chas148.gif" align="right">142-143</ref></item>
 
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<item align="right">PAGE.</item>
<item>Artificial Skin, for Burns, Bruises, Abrasions, &#38;c., Proof against Water, . . . . . <ref target="chas197.gif" align="right">191</ref></item>
<item>Adhesive Plaster, or Salve, for Deep Wounds, Cuts, &#38;c., in place of Stitches, . . . . . <ref target="chas169.gif" align="right">163</ref></item>
<item>A Cure for Drunkenness, . . . . . <ref target="chas146.gif" align="right">140</ref></item>
<item>Anodyne Pills, . . . . . <ref target="chas155.gif" align="right">149</ref></item>
<item>Bread-Tea, used in taking Emetics, . . . . . <ref target="chas112.gif" align="right">106</ref></item>
<item>Bateman's Pectoral Drops, . . . . . <ref target="chas140.gif" align="right">134</ref></item>
<item>Balsams; Dr. R. W. Hutchin's Indian Healing, formerly, Peckham's Cough Balsam--Dr. Mitchel's Balsam; for Cuts, Bruises, &#38;c., . . . . . <ref target="chas196.gif" align="right">190-191</ref></item>
<item>Bleedings; Internal and External Remedies--Styptic Balsam, for Internal Hemorrhages--Styptic Tincture, External Application, . . . . . <ref target="chas198.gif" align="right">192-194</ref></item>
<item>Bronchocele, (Enlarged Neck), to Cure, . . . . . <ref target="chas200.gif" align="right">194</ref></item>
<item>Burns; Salve for Burns, Frost-Bites, Cracked Nipples, &#38;c.; very successful,--Dr. Downer's Salve for Burns,--Poultice for Burns and Frozen Flesh,--Salve from the Garden and Kitchen, for Burns, <emph rend="italic">eight</emph> preparations, . . . . . <ref target="chas116.gif" align="right">110-111</ref></item>
<item>Camphor and other Medicated Waters, . . . . . <ref target="chas308.gif" align="right">302</ref></item>
<item>Cancers, to cure, Methods of Dr. Landolfi (Surgeon General to the Neapolitan Army,)--Dr. H. G. Judkins'--L. S. Hodgkins'--Rev. C. C. Cuylers'--Great English Remedy--American, Red Oak Bark, Salve from the Ashes--Prof. R. S. Newton's--Prof. Calkins' &#38;c., altogether <emph rend="italic">fourteen</emph> prescriptions, with Cautions against the use of the Knife, showing when the Treatment should commence, &#38;c., . . . . . <ref target="chas102.gif" align="right">96-100</ref></item>
<item>Costiveness, Common, or very Obstinate Cases, . . . . . <ref target="chas107.gif" align="right">101-102</ref></item>
<item>Chronic Gout, to cure,--Gout Tincture, . . . . . <ref target="chas108.gif" align="right">102-103</ref></item>
<item>Cathartic Syrup, . . . . . <ref target="chas112.gif" align="right">106</ref></item>
<item>Catarrh Snuff, . . . . . <ref target="chas102.gif" align="right">96</ref></item>
<item>Camphor-Ice, for Chapped Hands and Lips, . . . . . <ref target="chas115.gif" align="right">109</ref></item>
<item>Chilblains, to cure, published by order of the Government of Wirtemburg, . . . . . <ref target="chas118.gif" align="right">112</ref></item>
<item>Cod Liver Oil, made Palatable and more Digestible, . . . . . <ref target="chas125.gif" align="right">119</ref></item>
<item>Consumptive Syrup, very successful, with directions about Travel--Remarks on the Use of Fat Meats as Preventive of Consumption, &#38;c.,--Chlorate of Potash in Consumption, new remedy--Rational Treatment for Consumption, claimed to be the best in the world . . . . . <ref target="chas125.gif" align="right">119-125</ref></item>
<item>Composition Powder, Thompson's, . . . . . <ref target="chas146.gif" align="right">140</ref></item>
<item>Croup, Simple but Effectual Remedy--Dutch Remedy--Croup Ointment, . . . . . <ref target="chas155.gif" align="right">149-150</ref></item>
<item>Cough Lozenges, <emph rend="italic">two</emph> preparations--Pulmonic Wafers for Coughs--Coughs from Recent Colds, remedy--Cough Mixture for Recent Colds--Cough Candy--Cough Syrup--Cough Tincture--Cough Pill, . . . . . <ref target="chas176.gif" align="right">170-173</ref></item>
<item>Cholera Tincture--Isthmus Cholera Tincture--Cholera
 
<pb n="xv" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=21"/>
Preventive--Cholera Cordial--German Cholera, Tincture--Egyptian Cure for Cholera--India Prescription for Cholera--Nature's Cholera Medicine, . . . . . <ref target="chas184.gif" align="right">178-180</ref></item>
<ednote>The following "PAGE." heading has been moved to accommodate electronic coding requirements. See page image for original placement.</ednote>
<item align="right">PAGE.</item>
<item>Cholic, and Cholera-Morbus; Treatment, . . . . . <ref target="chas186.gif" align="right">180-181</ref></item>
<item>Carminatives, for Children, . . . . . <ref target="chas188.gif" align="right">182</ref></item>
<item>Dyspepsia; Treatment from Personal Experience, with Cautions about Eating between Meals, especially against Constant Nibbling; also Father Pinkney's Experience of Ninety Years, . . . . . <ref target="chas093.gif" align="right">87-92</ref></item>
<item>Dyspeptic's Biscuit and Coffee; very valuable, . . . . . <ref target="chas298.gif" align="right">292</ref></item>
<item>Dyspeptic Tea, . . . . . <ref target="chas146.gif" align="right">140</ref></item>
<item>Delirium Tremens; to obtain Sleep--Stimulating Anodyne for Delirium, . . . . . <ref target="chas113.gif" align="right">107</ref></item>
<item>Disinfectant for Rooms, Meat or Fish--Coffee as a Disinfectant for Sick-rooms . . . . . <ref target="chas114.gif" align="right">108</ref></item>
<item>Deafness, if recent, to Cure, if not, to Relieve, . . . . . <ref target="chas119.gif" align="right">113</ref></item>
<item>Diuretic Pill--Drops, Decoction and Tincture . . . . . <ref target="chas149.gif" align="right">143-144</ref></item>
<item>Dropsy Syrup and Pills; very effectual, . . . . . <ref target="chas150.gif" align="right">144-145</ref></item>
<item>Diarrhea Cordial--Injection for Chronic Diarrhea--Diarrhea Tincture, Drops and Syrup; also for Flux and Chronic Diarrhea in Adults and Children, when accompanied with Canker, . . . . . <ref target="chas182.gif" align="right">176-178</ref></item>
<item>Dentrifice, which removes Tartareous adhesions from the Teeth, arrests decay, and induces a healthy action of the Gums, . . . . . <ref target="chas194.gif" align="right">188</ref></item>
<item>Discutients, to Scatter Swellings--Common Swellings to Reduce, . . . . . <ref target="chas197.gif" align="right">191-192</ref></item>
<item>Diptheria; Dr. Phinney's Treatment, of Boston, . . . . . <ref target="chas189.gif" align="right">183</ref></item>
<item>Enlarged Tonsils, to Cure, . . . . . <ref target="chas110.gif" align="right">104</ref></item>
<item>Eclectic Emetic, . . . . . <ref target="chas111.gif" align="right">105</ref></item>
<item>Eye Water--often acknowledged to be worth more than Twenty Dollars--India Prescription for Sore Eyes--Dr. Cook's Eye Water--Preparation for excessive Inflammation of the Eyes--Sailor's Eye Preparation--Father Pickney's Preparation for very bad Sore Eyes--Indian Eye Water--Poultices for the Eye--Films, to remove from the Eye--Eye Salve--Sore Eyes, to remove the Granulations--Altogether, <emph rend="italic">twenty-two</emph> Prescriptions, for different conditions of the Diseased Eye, . . . . . <ref target="chas160.gif" align="right">154-159</ref></item>
<item>Essences; very Strong, . . . . . <ref target="chas195.gif" align="right">189</ref></item>
<item>Febrifuge Wine, (to drive away Fever), . . . . . <ref target="chas085.gif" align="right">79</ref></item>
<item>Fevers; General improved Treatment, for Bilious, Typhoid and Scarlet Fevers, Congestive Chills, &#38;c.; also valuable in arresting Diarrhea, Summer Complaint, Cholera-Infantum and all forms of Fever in Children--Lemonade, nourishing for Fever Patients--Prof. Hufeland's Drink for Fever Patients, or for excessive Thirst, . . . . . <ref target="chas086.gif" align="right">80-87</ref></item>
 
<pb n="xvi" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=22"/>
<item align="right">PAGE.</item>
<item>Felon, if recent, to cure in Six Hours--Poultices for Felons--Felon Ointment and Salve, . . . . . <ref target="chas118.gif" align="right">112</ref></item>
<item>Fever-Sore Plaster or Black Salve; has saved two different Hands that two different physicians, in each case, said must be cut off--Red Salve for Fever-Sores--Indian Cure for Fever Sores--Kitridge's Salve for Fever--Sores--Fever-Sore Poultices, Ointments, and Salve for Fever-Sores, Abscesses, Broken Breasts, &#38;c., <emph rend="italic">eleven</emph> preparations, . . . . . <ref target="chas165.gif" align="right">159-162</ref></item>
<item>Female Debility and Irregularities, Explanations and Treatment--Female Laxative Pills--Female Laxative and Anodyne Pills--Pills for Painful Menstruation--Injection for Female Complaints--Emmenagogue Tincture, (aiding menstruation)--Powder for excessive Flooding, also full explanations of the natural Turn with <emph rend="italic">young</emph> females, in such plain and delicate language, that every Girl over <emph rend="italic">thirteen</emph> years of age, ought to have the book, . . . . . <ref target="chas214.gif" align="right">208-214</ref></item>
<item>Uterine Hemorrhages, Prof. Platt's Treatment, twenty years without a Failure, . . . . . <ref target="chas094.gif" align="right">88</ref></item>
<item>Gravel and Kidney Complaints; Imperial Drop, . . . . . <ref target="chas115.gif" align="right">109</ref></item>
<item>Godfrey's Cordial, . . . . . <ref target="chas140.gif" align="right">134</ref></item>
<item>Hoffman's Anodyne or Golden Tincture, . . . . . <ref target="chas139.gif" align="right">133</ref></item>
<item>Hydrophobia, to prevent--Saxon Remedy--Grecian Remedy--Quaker Remedy; fifty years successful . . . . . <ref target="chas157.gif" align="right">151-153</ref></item>
<item>Inflammation of the Throat, (Laryngitis)--Gargle for Sore Throat--Sore Throat Liniment, with a Synopsis, general view), of Dr. Fitch's Treatment of Throat Diseases, . . . . . <ref target="chas098.gif" align="right">92-95</ref></item>
<item>Inflammation of the Lungs--Inflammation of the Pleura, (pleurisy), with such full explanations of general Inflammations that no difficulty will be experienced in Treating the Disease in any of its forms, . . . . . <ref target="chas201.gif" align="right">195-208</ref></item>
<item>Inflammation of the Liver--Eclectic Liver Pill--Liver Pill, Improved--Liver Drops, for obstinate cases--Ointment for Ulcerated Liver, Ague Cake, &#38;c.; very successful, . . . . . <ref target="chas152.gif" align="right">146-147</ref></item>
<item>In-Growing Toe Nail; to cure, . . . . . <ref target="chas180.gif" align="right">174</ref></item>
<item>Indian Cathartic Pills, . . . . . <ref target="chas190.gif" align="right">184</ref></item>
<item>Itching Feet from Frost Bites; to cure, . . . . . <ref target="chas117.gif" align="right">111</ref></item>
<item>Irritating Plaster, extensively used by Eclectics, . . . . . <ref target="chas151.gif" align="right">145</ref></item>
<item>Jaundice; Dr. Peabody's Cure, in its worst forms--Drink for common cases of Jaundice, . . . . . <ref target="chas136.gif" align="right">130-131</ref></item>
<item>Liniments; Good Samaritan, Improved--Liniment for Old Sores--Dr. Raymond's Liniment--German Rheumatic Liquid or Liniment--Cook's Electro-Magnetic Liniment--Liniment for Spinal Affections--Great London Liniment--Gum Liniment--Patent Liniment--Lobelia and Cayenne Liniment--Liniment, said to be St. John's &#38;c, . . . . . <ref target="chas120.gif" align="right">114-118</ref></item>
 
<pb n="xvii" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=23"/>
<item align="right">PAGE.</item>
<item>Laudanum, . . . . . <ref target="chas139.gif" align="right">133</ref></item>
<item>Night Sweats; to relieve, . . . . . <ref target="chas086.gif" align="right">80</ref></item>
<item>Ointments for Old Sores--Mead's Salt-Rheum Ointment; has proved very successful--Judkin's--Sisson's Green Ointment--exceedingly good--Dr. Kittredge's celebrated Ointment for "Pimpled Face," "Prairie Itch," &#38;c.,--Dr. Gibson's Ointment, for very bad Skin Diseases--Itch Ointment--Magnetic Ointment, said to be Trask's, with Stramonium Ointment and Tincture--Toad Ointment, &#38;c., . . . . . <ref target="chas131.gif" align="right">125-130</ref></item>
<item>Oil of Spike--British Oil--Balm of Gilead Oil--Harlem Oil or Welch Medacamentum; also Black Oils, valuable for Persons or Animals, . . . . . <ref target="chas180.gif" align="right">174-175</ref></item>
<item>Opodeldoc; liquid, . . . . . <ref target="chas182.gif" align="right">176</ref></item>
<item>Paralysis; if recent, to cure, if not to relieve--Paralytic Liniment, . . . . . <ref target="chas109.gif" align="right">103</ref></item>
<item>Piles; very successful Remedy--Pile Cerate--Simple Cure for Piles, internal and external Remedies; <emph rend="italic">eleven</emph> preparations, . . . . . <ref target="chas137.gif" align="right">131-133</ref></item>
<item>Paragoric, . . . . . <ref target="chas139.gif" align="right">133</ref></item>
<item>Pills to Sugar Coat--Nervous Pills, . . . . . <ref target="chas154.gif" align="right">148-149</ref></item>
<item>Pain-Killer; said to be Perry Davis', . . . . . <ref target="chas200.gif" align="right">194</ref></item>
<item>Poisons; Antidote, . . . . . <ref target="chas201.gif" align="right">195</ref></item>
<item>Rheumatic Liniment--Inflammatory Rheumatism; to cure--Dr. Kittredge's Remedy for Rheumatism and Stiffened Joints, from Rheumatism--French Remedy for Chronic Rheumatism--Bitters for Chronic Rheumatism; very successful; Green Bay Indian's Remedy for Rheumatism--New Remedy, &#38;c.; <emph rend="italic">twelve</emph> preparations, . . . . . <ref target="chas141.gif" align="right">135-138</ref></item>
<item>Sick-Headache; to cure--Periodical Headache--Headache Drops--Tincture of Blood-root for certain Headaches--Charcoal for certain Headaches, . . . . . <ref target="chas110.gif" align="right">104-107</ref></item>
<item>Sweating Drops--Sweating with burning Alcohol, . . . . . <ref target="chas186.gif" align="right">180</ref></item>
<item>Stimulant, in Low Fevers and after Uterine Hemorrhages, . . . . . <ref target="chas147.gif" align="right">141</ref></item>
<item>Sore Throat; from recent cold, Remedy, . . . . . <ref target="chas147.gif" align="right">141</ref></item>
<item>Snake Bites; Effectual Remedies, for Persons and Animals, . . . . . <ref target="chas159.gif" align="right">153-154</ref></item>
<item>Small Pox; to prevent Pitting the Face, . . . . . <ref target="chas197.gif" align="right">191</ref></item>
<item>Salves; Green Mountain Salve; exceedingly valuable--Conklin's Celebrated Salve--Also Balm of Gilead Salve and Peleg White's Old Salve . . . . . <ref target="chas168.gif" align="right">162-163</ref></item>
<item>Seidlitz Powder; cathartic, . . . . . <ref target="chas188.gif" align="right">182</ref></item>
<item>Teeth; Extracting with little or no Pain--Tooth Powder; excellent--Teeth; to remove Blackness--Tooth Cordial; Magnetic--Homeopathic Tooth Cordial--Neuralgia; internal Remedy--King of Oils, for Neuralgia and Rheumatism . . . . . <ref target="chas190.gif" align="right">184-188</ref></item>
 
<pb n="xviii" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=24"/>
<item align="right">PAGE.</item>
<item>Tinctures; to make, . . . . . <ref target="chas195.gif" align="right">189</ref></item>
<item>Tetter, Ring-Worm and Barber's Itch; to cure, . . . . . <ref target="chas196.gif" align="right">190</ref></item>
<item>Typhus Fever; to prevent Infection, . . . . . <ref target="chas113.gif" align="right">107</ref></item>
<item>Vermifuge Lozenges--Worm Tea-Worm Cake; English Remedy--Tape Worm; Simple but effectual Remedies--Vermifuge Oil; Prof. Freeman's, . . . . . <ref target="chas170.gif" align="right">164-170</ref></item>
<item>Vegetable Physic, . . . . . <ref target="chas190.gif" align="right">184</ref></item>
<item>Whooping-Cough Syrup--Daily's Whooping-Cough Syrup--Soreness or Hoarseness from Coughs; Remedy, . . . . . <ref target="chas179.gif" align="right">173-174</ref></item>
<item>Warts and Corns; to cure in Ten Minutes--Dr. Hariman's innocent and sure cure for Warts, Corns, and Chilblains; <emph rend="italic">five</emph> prescriptions, . . . . . <ref target="chas119.gif" align="right">113-114</ref></item>
<item>Wens; to cure, . . . . . <ref target="chas198.gif" align="right">192</ref></item>
<hd align="center">TANNER'S SHOE AND HARNESS MAKER'S DEPARTMENT.</hd>
<item>Best Color for Boot, Shoe and Harness Edge, and Ink which cannot Freeze--Cheap Color, for Boot, Shoe and Harness Edge, . . . . . <ref target="chas221.gif" align="right">215</ref></item>
<item>Black Varnish for the Edge, . . . . . <ref target="chas223.gif" align="right">217</ref></item>
<item>Deer Skins; Tanning and Buffing for Gloves; <emph rend="italic">three</emph> methods, . . . . . <ref target="chas224.gif" align="right">218</ref></item>
<item>French Patent Leather--French Finish for Leather . . . . . <ref target="chas227.gif" align="right">221</ref></item>
<item>Grain-Side Blacking, for Ten Cents a Barrel, . . . . . <ref target="chas227.gif" align="right">221</ref></item>
<item>Tanning Sheep Skins; applicable for Mittens, Door Mats, Robes, &#38;c.,--Tanning Fur and other Skins; Fifty Dollar Recipe--Tanning Deer and Woodchuck Skins, for Whips, Strings, &#38;c,.--Process of Tanning Calf, Kip and Harness, in from Six to Thirty Days--Canadian Process also, with Mr. Rose's modification, of Madison, O . . . . . <ref target="chas223.gif" align="right">217-221</ref></item>
<item>Sizing for Treeing-out Boots and Shoes, . . . . . <ref target="chas221.gif" align="right">215</ref></item>
<item>Varnish for Harness; the Best in Use, . . . . . <ref target="chas223.gif" align="right">217</ref></item>
<item>Water-Proof Oil Paste Blacking, . . . . . <ref target="chas222.gif" align="right">216</ref></item>
<item>Water-Proof Paste without Rubber--Neats-foot Oil Paste, . . . . . <ref target="chas222.gif" align="right">216</ref></item>
<hd align="center">PAINTER'S DEPARTMENT.</hd>
<item>Drying Oil; equal to the Patent Dryers, . . . . . <ref target="chas228.gif" align="right">222</ref></item>
<item>Door-Plates; to make, . . . . . <ref target="chas233.gif" align="right">227-229</ref></item>
<item>Etching upon Glass, for Signs, or Side Lights; easy Method, . . . . . <ref target="chas235.gif" align="right">229-230</ref></item>
<item>Frosting Glass, . . . . . <ref target="chas231.gif" align="right">225</ref></item>
<item>Fluoric Acid; to make for Etching Purposes, . . . . . <ref target="chas237.gif" align="right">231</ref></item>
<item>Glass Grinding, for Signs, Shades, &#38;c., . . . . . <ref target="chas236.gif" align="right">230</ref></item>
<item>Japan Dryers; of the Best Quality, . . . . . <ref target="chas228.gif" align="right">222</ref></item>
<item>New Tin Roofs; Valuable Process for Painting, . . . . . <ref target="chas231.gif" align="right">225</ref></item>
<item>Fire-Proof Paint for Roofs, &#38;c.--Water-Proof Oil--Rubber Paint, . . . . . <ref target="chas231.gif" align="right">225</ref></item>
 
<pb n="xix" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=25"/>
<item align="right">PAGE.</item>
<item>Oil; to prepare for Carriage, Wagon and Floor Painting, . . . . . <ref target="chas228.gif" align="right">222</ref></item>
<item>Oil Paint, to Reduce with Water, . . . . . <ref target="chas229.gif" align="right">223</ref></item>
<item>Oriental or Crystal Painting, with directions to make various Shades, or Compound Colors--Fancy Green, &#38;c., . . . . . <ref target="chas232.gif" align="right">226-227</ref></item>
<item>Paint Skins; to save and Reduce to Oil, . . . . . <ref target="chas230.gif" align="right">224</ref></item>
<item>Porcelain Finish; very Hard and White, for Parlors, . . . . . <ref target="chas237.gif" align="right">231</ref></item>
<item>Painter's Sanding Apparatus, . . . . . <ref target="chas230.gif" align="right">224</ref></item>
<item>Sketching Paper; to prepare, . . . . . <ref target="chas233.gif" align="right">227</ref></item>
<hd align="center">PAINTERS' ECONOMY IN MAKING COLORS.</hd>
<item>Chrome Green--Chrome Yellow--Green; durable and Cheap--Paris Green; <emph rend="bold">two</emph> processes--Prusain Blue; <emph rend="bold">two</emph> processes--Pea Brown--Rose Pink, . . . . . <ref target="chas238.gif" align="right">232-233</ref></item>
<hd align="center">BLACKSMITHS' DEPARTMENT.</hd>
<item><implement>Butcher Knives;</implement> spring Temper and beautiful Edge, . . . . . <ref target="chas244.gif" align="right">238</ref></item>
<item>Cast Iron; to case harden--Cast Iron; the hardest; to Soften for Drilling, . . . . . <ref target="chas246.gif" align="right">240</ref></item>
<item>Files and Rasps, (old); to Re-cut by a chemical process, . . . . . <ref target="chas239.gif" align="right">233</ref></item>
<item>Iron; to Prevent welding, . . . . . <ref target="chas245.gif" align="right">239</ref></item>
<item>Iron or Wood; to Bronze, Representing Bell-metal, . . . . . <ref target="chas247.gif" align="right">241</ref></item>
<item><implement>Mill Picks;</implement> to Temper; <emph rend="italic">three</emph> Preparations--<implement>Mill Picks</implement> and <implement>Saw Gummers;</implement> to Temper--<implement>Mill Pick</implement> Tempering, as done by Church, of Ann Arbor, . . . . . <ref target="chas242.gif" align="right">236-237</ref></item>
<item>Poor Iron; to Improve, . . . . . <ref target="chas242.gif" align="right">236</ref></item>
<item>Rust on Iron or Steel; to Prevent, . . . . . <ref target="chas240.gif" align="right">234</ref></item>
<item>Silver Plating, for Carriage Work, . . . . . <ref target="chas245.gif" align="right">239</ref></item>
<item>Trap Springs; to Temper, . . . . . <ref target="chas244.gif" align="right">238</ref></item>
<item>Truss Springs; Directions for Blacksmith's to make; superior to the Patent Trusses, . . . . . <ref target="chas247.gif" align="right">241</ref></item>
<item>Varnishes; Transparent; for Tools, Plows, &#38;c.--Varnish; Transparent Blue, for Steel Plows--Varnish, Seek-No-Further, for Iron or Steel--Varnish; Black, having a polish, for Iron, . . . . . <ref target="chas240.gif" align="right">234-235</ref></item>
<item>Welding Cast-Steel, without Borax, . . . . . <ref target="chas241.gif" align="right">235</ref></item>
<item>Welding a small piece of Iron upon a large one, with only a Light Heat, . . . . . <ref target="chas246.gif" align="right">240</ref></item>
<item>Writing upon Iron or Steel, Silver or Gold; not to cost the Tenth of a Cent per letter, . . . . . <ref target="chas242.gif" align="right">236</ref></item>
<item>Wrought-Iron; to Case-harden, . . . . . <ref target="chas246.gif" align="right">240</ref></item>
<hd align="center">TINNER'S DEPARTMENT.</hd>
<item>Black Varnish; for Coal Buckets, . . . . . <ref target="chas248.gif" align="right">242</ref></item>
<item>Box Metal; to make for Machinery., . . . . . <ref target="chas250.gif" align="right">244</ref></item>
<item>Britannia; to use Old, instead of Block Tin, in Solder, . . . . . <ref target="chas251.gif" align="right">245</ref></item>
<item>Copper; to Tin for Stew Dishes or other purposes, . . . . . <ref target="chas250.gif" align="right">244</ref></item>
<item>Iron; to Tin for Soldering or other purposes, . . . . . <ref target="chas250.gif" align="right">244</ref></item>
 
<pb n="xx" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=26"/>
<item align="right">PAGE.</item>
<item>Iron, Iron Wire or Steel; to Copper the Surface, . . . . . <ref target="chas250.gif" align="right">244</ref></item>
<item>Japans for Tin--Black, Blue, Green, Orange, Pink, Red and Yellow, . . . . . <ref target="chas248.gif" align="right">242</ref></item>
<item>Lacquer for Tin--Gold color, Transparent, Blue, Green, Purple and Rose Color--also, Lacquer for Brass, . . . . . <ref target="chas248.gif" align="right">242-243</ref></item>
<item>Liquid Glue, for Labelling upon Tin, . . . . . <ref target="chas251.gif" align="right">245</ref></item>
<item>Liquid, to clean Brass, Door Knobs, &#38;c., . . . . . <ref target="chas251.gif" align="right">245</ref></item>
<item><implement>Oil Cans</implement>--Size of sheet, for from One to One Hundred Gallons, . . . . . <ref target="chas252.gif" align="right">246</ref></item>
<item>Silver Powder, for Copper or worn Plated Goods, . . . . . <ref target="chas251.gif" align="right">245</ref></item>
<item>Solder for Brazing Iron, <alt synonym1="Lead,">Led,</alt> Tin and Britannia, . . . . . <ref target="chas250.gif" align="right">244-245</ref></item>
<item>Tinning Flux; Improved, . . . . . <ref target="chas251.gif" align="right">245</ref></item>
<item>Tin; to Pearl, for Spittoons, <implement>Water Coolers,</implement> &#38;c, . . . . . <ref target="chas251.gif" align="right">245</ref></item>
<hd align="center">GUNSMITHING DEPARTMENT.</hd>
<item>Broken Saws; to Mend Permanently, . . . . . <ref target="chas253.gif" align="right">247</ref></item>
<item>Browning Gun Barrels; <emph rend="italic">two</emph> processes--Browning for Twist Barrels, . . . . . <ref target="chas252.gif" align="right">246-247</ref></item>
<item>Case-Hardening, . . . . . <ref target="chas253.gif" align="right">247</ref></item>
<item>Tinning; superior to the Old Process, . . . . . <ref target="chas254.gif" align="right">248</ref></item>
<item>Varnish and Polish, for Stocks; German, . . . . . <ref target="chas254.gif" align="right">248</ref></item>
<hd align="center">JEWELERS' DEPARTMENT.</hd>
<item>Galvanizing Without a Battery, . . . . . <ref target="chas254.gif" align="right">248</ref></item>
<item>Galvanizing With a Shilling Battery; also, Directions to Make the Battery, . . . . . <ref target="chas255.gif" align="right">249-250</ref></item>
<item>Jewelry; Cleaning, and Polishing, . . . . . <ref target="chas256.gif" align="right">250</ref></item>
<hd align="center">FARRIERS' DEPARTMENT.</hd>
<item>Broken Limbs; Treatment, instead of inhumanly Shooting the Horse, . . . . . <ref target="chas266.gif" align="right">260-261</ref></item>
<item>Bog-Spavin and Wind-Gall Ointment; also good for Curbs, Splints, &#38;c., . . . . . <ref target="chas261.gif" align="right">255</ref></item>
<item>Bone Spavin; French Paste; Three Hundred Dollar Recipe--Bone Spavin; Norwegian cure--Spavin Liniment; <emph rend="italic">four</emph> preparations, . . . . . <ref target="chas260.gif" align="right">254</ref></item>
<item>Bots; Sure Remedy, . . . . . <ref target="chas257.gif" align="right">251</ref></item>
<item>Cholic Cure; for Horses or Persons; has not failed in more than Forty Trials, . . . . . <ref target="chas256.gif" align="right">250</ref></item>
<item>Condition Powder; exceedingly valuable; said to be St. John's--Cathartic Condition Powder; designed for Worn-down Animals, . . . . . <ref target="chas265.gif" align="right">259-260</ref></item>
<item>DeGray or Sloan's Horse Ointment, . . . . . <ref target="chas265.gif" align="right">259</ref></item>
<item>Distemper, to Distinguish and Cure, . . . . . <ref target="chas271.gif" align="right">265</ref></item>
<item>Eye Water, for Horses and Cattle, . . . . . <ref target="chas272.gif" align="right">266</ref></item>
<item>Founder, Remedy, . . . . . <ref target="chas272.gif" align="right">266</ref></item>
<item>Grease-Heel and common Scratches, to Cure, . . . . . <ref target="chas268.gif" align="right">262-263</ref></item>
<item>Heaves, Great Relief for; <emph rend="italic">Six</emph> Methods for Different Conditions, . . . . . <ref target="chas270.gif" align="right">264-265</ref></item>
 
<pb n="xxi" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=27"/>
<item align="right">PAGE.</item>
<item>Hoof-Ail in Sheep, Sure Remedy, . . . . . <ref target="chas272.gif" align="right">266</ref></item>
<item>Looseness or Scouring in Horses or Cattle, Remedy in Use Over Seventy Years . . . . . <ref target="chas258.gif" align="right">252-258</ref></item>
<item>Liniment for Stiff Necks, from Poll-evils--English Stable Liniment, Very Strong--Liniment for One Shilling a Quart, Valuable in Strains, Old Swellings, &#38;c.; and Nerve and Bone Liniment, . . . . . <ref target="chas266.gif" align="right">260</ref></item>
<item>Poll-Evil and Fistula, Positive Cure--Poll-Evil and Fistula, Norwegian Cure; <emph rend="italic">Eight</emph> Methods, all of which have Cured Many Cases--Poll-Evils, to Scatter, &#38;c.; Potash, to Make, Used in Poll-Evils, . . . . . <ref target="chas262.gif" align="right">256-258</ref></item>
<item>Physic, Ball and Liquid; for Horses and Cattle, . . . . . <ref target="chas272.gif" align="right">266</ref></item>
<item>Ring-bone and Spavin Cure, often acknowledged worth the Value of the Horse--O.B. Bangs; Method for Recent Cases--Rawson's Ring-bone and Spavin Cure, has Cured Ring-bones as Thick as the Arm--Indian Method, also, very Simple, . . . . . <ref target="chas257.gif" align="right">251-254</ref></item>
<item>Splint and Spavin Liniment, . . . . . <ref target="chas261.gif" align="right">255</ref></item>
<item>Sweeny Liniment, . . . . . <ref target="chas262.gif" align="right">256</ref></item>
<item>Scours and Pin-Worms, to Cure, in Horses or Cattle, . . . . . <ref target="chas265.gif" align="right">259</ref></item>
<item>Saddle and Harness Galls, Bruises, Abrasions, &#38;c., Remedy, . . . . . <ref target="chas269.gif" align="right">263</ref></item>
<item>Sores from Chafing of the Bits, to Cure . . . . . <ref target="chas269.gif" align="right">263-264</ref></item>
<item>Shoeing Horses for Winter Travel, . . . . . <ref target="chas271.gif" align="right">265</ref></item>
<item>Supporting Apparatus in Lameness of Animals, Explained, . . . . . <ref target="chas267.gif" align="right">261</ref></item>
<item>Taming Wild and Vicious Horses--Also, Showing Who Can Do It . . . . . <ref target="chas273.gif" align="right">267-269</ref></item>
<item>Wound Balsam, for Horses or Persons, . . . . . <ref target="chas268.gif" align="right">262</ref></item>
<hd align="center">CABINET-MAKERS' DEPARTMENT.</hd>
<item>Finishing Furniture with Only One Coat of Varnish, Not Using Glue, Paste, or Shellac; very Valuable, . . . . . <ref target="chas276.gif" align="right">270</ref></item>
<item>Jet Polish; for Wood or Leather; Black, Red and Blue, . . . . . <ref target="chas276.gif" align="right">270</ref></item>
<item>Polish; for New Furniture--Polish; for reviving Old Furniture; equal to the "Brother Jonathan," and Polish for removing Stains, Spots and Mildew from Furniture, . . . . . <ref target="chas275.gif" align="right">269-270</ref></item>
<item>Stains; Mahogany on Walnut as Natural as Nature--Rose-Wood Stain; very bright Shade, used cold--Rose-Wood Stain; light Shade, used hot--Rose-pink, Stain and Varnish; also used to imitate Rose-Wood--Black Walnut Stain-Cherry Stain, . . . . . <ref target="chas277.gif" align="right">271-273</ref></item>
<item>Varnish; Transparent; for Wood--Patent Varnish; for Wood or Canvass--Asphaltum Varnish; black, . . . . . <ref target="chas279.gif" align="right">273-274</ref></item>
<hd align="center">BARBERS' AND TOILET DEPARTMENT.</hd>
<item>Balm of a Thousand Flowers, . . . . . <ref target="chas286.gif" align="right">280</ref></item>
<item>Cologne Imperial--Cologne for Family Use; Cheaper, . . . . . <ref target="chas284.gif" align="right">278-279</ref></item>
 
<pb n="xxii" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=28"/>
<item align="right">PAGE.</item>
<item>Faded and Worn Garments; to Renew the Color, . . . . . <ref target="chas284.gif" align="right">278</ref></item>
<item>Hair Dye; Reliable, . . . . . <ref target="chas280.gif" align="right">274</ref></item>
<item>Hair Restorative; equal to Wood's, for a Trifling cost; <emph rend="italic">four</emph> preparations; cheap and Reliable--Hair Invigorators, <emph rend="italic">two</emph> preparations; will stop Hair from Falling . . . . . <ref target="chas281.gif" align="right">275-276</ref></item>
<item>Hair Oils; New York Barber's Star Hair Oil--Macassar or Rose--Fragrant Home-made Pomade or Ox-Marrow, . . . . . <ref target="chas285.gif" align="right">279</ref></item>
<item>Shampooning Mixture, for Five Cents per Quart . . . . . <ref target="chas283.gif" align="right">277</ref></item>
<item>Renovating Mixture; for Grease Spots, Shampooning and Killing Bed Bugs--Renovating Clothes; Gentlemen's Wear, . . . . . <ref target="chas283.gif" align="right">277-278</ref></item>
<item>Razor Strop Paste; very Nice, . . . . . <ref target="chas286.gif" align="right">280</ref></item>
<hd align="center">BAKERS' AND COOKING DEPARTMENT.</hd>
<item>Breads; Yankee Brown Bread--Graham Bread--London Baker's superior Loaf Bread--New French Method of making Bread--Old Bachelor's Bread, Biscuit and Pie-Crust--Baking Powders, for Biscuit, without Shortening, . . . . . <ref target="chas296.gif" align="right">290-293</ref></item>
<item>Cakes; Federal--Rough and Ready--Sponge Cake, with Sour milk--Sponge Cake, with Sweet Milk--Berwick Sponge Cake, without Milk--Surprise Cake--Sugar Cake--Ginger Cake--Tea or Cup Cake--Cake, without Eggs or Milk--Pork Cake, without Butter, Milk or Eggs--Cider Cake--Ginger Snaps--Jell Cake and, Roll Jell Cake--Cake Table, showing how to make Fifteen different kinds, as Pound, Genuine Whig, Shrewsburry, Training, Nut Cake, Short, Cymbals, Burk, and Jumbles,--Ginger Bread,--Wonders,--Cookies--York--Biscuit--Common and Loaf Cakes--Molasses Cake--Marble Cake--Silver Cake, and Gold Cake, finising with Bride and Fruit Cakes--Frosting for Cakes, &#38;c.--Excellent Crackers--Sugar Crackers--Naples Biscuit--Buckwheat Short-cake, without Shortening, most excellent; and Yeast Cake, . . . . . <ref target="chas286.gif" align="right">280-281</ref></item>
<item>Pies; Lemon Pie, extra nice--Pie-Crust Glaze, which prevents the juices from soaking into the crust--Apple-custartd Pie, the nicest ever eaten--Paste for Tarts, . . . . . <ref target="chas299.gif" align="right">293-295</ref></item>
<item>Puddings; Biscuit Pudding, without Re-baking--Old English Christmas Plum Pudding--Indian Pudding; to Bake--Indian Pudding, to Boil--Quick Indian Pudding--Flour Pudding; to boil--Potatoe Pudding--Green Corn Pudding--Steamed Pudding--Spreading and Dip Sauces for Puddings, . . . . . <ref target="chas301.gif" align="right">295-297</ref></item>
<hd align="center">DOMESTIC DISHES.</hd>
<item>Apples; to Bake Steamboat Style, better than preserves--Apple Fritters-Apples to Fry; extra nice, . . . . . <ref target="chas304.gif" align="right">298-299</ref></item>
 
<pb n="xxiii" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=29"/>
<item align="right">PAGE.</item>
<item>Apple Merange; an Excellent Substitute for Pie and Pudding, . . . . . <ref target="chas305.gif" align="right">299</ref></item>
<item>Back-Woods Presrves, . . . . . <ref target="chas305.gif" align="right">299</ref></item>
<item>Bread; to Fry, better than Toast, . . . . . <ref target="chas305.gif" align="right">299</ref></item>
<item>French Honey, . . . . . <ref target="chas306.gif" align="right">300</ref></item>
<item>Fruit Jams, Jellies, and Preserves, . . . . . <ref target="chas306.gif" align="right">300</ref></item>
<item>Fruit Extracts, . . . . . <ref target="chas306.gif" align="right">300</ref></item>
<item>Green Corn Omelet, . . . . . <ref target="chas304.gif" align="right">298</ref></item>
<item>Mock Oysters, . . . . . <ref target="chas306.gif" align="right">300</ref></item>
<item>Muffins, . . . . . <ref target="chas306.gif" align="right">300</ref></item>
<item>Toast; German Style, . . . . . <ref target="chas305.gif" align="right">299</ref></item>
<item>Rose, and Cinnamon Waters, . . . . . <ref target="chas308.gif" align="right">302</ref></item>
<hd align="center">MISCELLANEOUS DEPARTMENT.</hd>
<item>Advice to Young Men, and Others out of Employment, . . . . . <ref target="chas342.gif" align="right">336-341</ref></item>
<item>Bed-Room Carpets, for One Shilling per Yard, . . . . . <ref target="chas339.gif" align="right">333</ref></item>
<item>Currants; to dry with Sugar, . . . . . <ref target="chas321.gif" align="right">315</ref></item>
<item>Currant Catchup, . . . . . <ref target="chas320.gif" align="right">314</ref></item>
<item>Coffee; more Healthy and better Flavored, for one-fourth the Expense of Common, . . . . . <ref target="chas340.gif" align="right">334</ref></item>
<item>Cements; Cements for China, &#38;c., which Stands Fire and Water--Cement, Cheap and Valuable--German and Russian Cement--Cement, Water Proof, for Cloth and Belting--Cement or Furniture Glue, for House Use--White Cement and Cement to prevent Leaks about Chimneys, Roofs, &#38;c.--Scrap Book Paste or Cement, always ready for Use, . . . . . <ref target="chas323.gif" align="right">317-319</ref></item>
<item>Canning Fruits; Peaches, Pears, Berries, Plums, Cherries, Strawberries and Tomatoes--Cement for Canning Fruits, . . . . . <ref target="chas319.gif" align="right">313-314</ref></item>
<item>Eggs; to Increase the Laying--Eggs; to Fry extra nice, . . . . . <ref target="chas050.gif" align="right">44</ref></item>
<item>Fence Posts; to Prevent Rotting, . . . . . <ref target="chas314.gif" align="right">308</ref></item>
<item>Fire Kindlers, . . . . . <ref target="chas335.gif" align="right">329</ref></item>
<item>Fish; Art of Catching, . . . . . <ref target="chas327.gif" align="right">321</ref></item>
<item>Gravel Houses; to make, proportions of Lime, Sand and Gravel, . . . . . <ref target="chas330.gif" align="right">324</ref></item>
<item>Glues; Liquid Glue; Imitations, equal to Spalding's Liquid Glue, and Water Proof Glue, . . . . . <ref target="chas334.gif" align="right">328</ref></item>
<item>Grammar in Rhyme, for the Little Folks, . . . . . <ref target="chas347.gif" align="right">341</ref></item>
<item>Musical Curiosity; Scotch Genius in Teaching, . . . . . <ref target="chas348.gif" align="right">342</ref></item>
<item>Meats; to Preserve--Beef; to Pickle for Long Keeping--Michigan Farmer's method--Beef; to Pickle for Winter or Present Use, and for Drying, very nice--Mutton Hams; to Pickle for Drying--Curing, Smoking and Keeping Hams--T. E. Hamilton's, Maryland Premium method--Pork; to have Fresh from Winter Killing, for Summer Frying--Salt Pork for Frying; Nearly Equal to Fresh--Fresh Meat; to Keep a Week or Two, in Summer--Smoked Meat; to Preserve for Years or for Sea Voyages--Rural New Yorker's Method, and the New England Farmer "Saving his Bacon," . . . . . <ref target="chas315.gif" align="right">309-312</ref></item>
 
<pb n="xxiv" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=30"/>
<item align="right">PAGE.</item>
<item>Magic Paper; used to transfer figures in Embroidery, or Impressions of Leaves for Herbariums, . . . . . <ref target="chas325.gif" align="right">319</ref></item>
<item>Percussion Matches; best quality, . . . . . <ref target="chas335.gif" align="right">329-331</ref></item>
<item>Preserves; Tomato and Watermelon Preserves, . . . . . <ref target="chas321.gif" align="right">315</ref></item>
<item>Plums and other Fruits; to prevent insects from Stinging, . . . . . <ref target="chas339.gif" align="right">333</ref></item>
<item>Pickling; Apples, Peaches, Plums, and Cucumbers; Very Nice Indeed--Peaches; to Peel, . . . . . <ref target="chas340.gif" align="right">334-335</ref></item>
<item>Rat Destroyers; Rat Exterminator--Death For the Old Sly Rat--Rats; to Drive Away Alive--Rat Poison from Sir Humphrey Davy, . . . . . <ref target="chas326.gif" align="right">320-321</ref></item>
<item>Straw Bonnets; to Color a Beautiful Slate--Straw and Chip Hats; to Varnish Black, . . . . . <ref target="chas328.gif" align="right">322</ref></item>
<item>Stucco Plastering; for Brick and Gravel Houses, . . . . . <ref target="chas328.gif" align="right">322-324</ref></item>
<item>Steam <implement>Boilers;</implement> to Prevent Explosion, with the Reason why they Explode--Steam <implement>Boilers;</implement> to prevent Lime Deposits, <emph rend="italic">two</emph> Methods, . . . . . <ref target="chas338.gif" align="right">332-333</ref></item>
<item>Sand Stone; to Prevent Scaling From Frosts, . . . . . <ref target="chas341.gif" align="right">335</ref></item>
<item>Sealing Wax; to Make, Red, Black, and Blue, . . . . . <ref target="chas342.gif" align="right">336</ref></item>
<item>Starch Polish, . . . . . <ref target="chas335.gif" align="right">329</ref></item>
<item>Soaps; Soft Soap, for Half the Expense and One-Fourth the Trouble of the Old Way--German Erasive Soap--Hard Soap--Transparent Soap--One Hundred Pounds of Good Soap for One Dollar and Thirty Cents--Chemical Soft Soap--Soap Without Heat--Windsor or Toilet Soap--Variegated Toilet Soap, &#38;c., . . . . . <ref target="chas310.gif" align="right">304-306</ref></item>
<item><implement>Tallow Candles</implement> for Summer Use--Tallow; to Cleanse and Bleach, . . . . . <ref target="chas313.gif" align="right">307</ref></item>
<item>Tomato Catchup; the Best I Ever Used, . . . . . <ref target="chas320.gif" align="right">314</ref></item>
<item>Tomato; Cultivation for Early and Late--Tomatoes as Food, and Tomatoes as Food for Cattle, . . . . . <ref target="chas075.gif" align="right">69-70</ref></item>
<item>Tin-Ware; to Mend by the Heat of a Candle, . . . . . <ref target="chas321.gif" align="right">315</ref></item>
<item>Tire; to keep on the Wheel Until Worn Out, . . . . . <ref target="chas322.gif" align="right">316</ref></item>
<item>Washing-Fluid; Saving Half the <implement>Washboard</implement> Labor--Liquid Bluing; used in Washing, Never Specks the Clothes, . . . . . <ref target="chas308.gif" align="right">302-303</ref></item>
<item>Water Filter; Home-Made, . . . . . <ref target="chas322.gif" align="right">316</ref></item>
<item>Weeds; to Destroy in Walks, . . . . . <ref target="chas323.gif" align="right">317</ref></item>
<hd align="center">WHITEWASH AND CHEAP PAINTS.</hd>
<item>Brilliant Stucco Whitewash; Will Last on Brick or Stone, Twenty to Thirty Years--Whitewash; Very Nice for Rooms--Paint; to Make Without Lead or Oil--White Paint; a New Way of Manufacturing--Black and Green Paint; Durable and Cheap for Out-Door Work--Milk Paint; for Barns, Any Color, . . . . . <ref target="chas331.gif" align="right">325-328</ref></item>
<hd align="center">COLORING DEPARTMENT.</hd>
<item>Colors on Woolen Goods; Chrome Black; Superior to any in Use--Black on Wool, for Mixtures--Steel Mix,
 
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Dark--Snuff Brown--Madder Red--Green on Wool or Silk, with Oak Bark--Green, with Fustic--Blue; Quick Process--Stocking Yarn or Wool; to Color Between a Blue and Purple--Scarlet with Cochineal, for Yarn or Cloth--Pink--Orange--Lac Red--Purple--Silver Drab; Light Shade--Slate; on Woolen or Cotton--Extract of Indigo or Chemic, used in Coloring; to Make--Wool; to Cleanse--Dark Colors; to Extract and Insert Light, . . . . . <ref target="chas349.gif" align="right">343-346</ref></item>
<ednote>The following "PAGE." heading has been moved to accommodate electronic coding requirements. See page image for original placement.</ednote>
<item align="right">PAGE.</item>
<item>Durable Colors on Cotton; Black--Sky Blue--Lime Water and Strong Lime Water; to Make for Coloring Purposes--Blue on Cotton or Linen, with Logwood--Green--Yellow--Orange--Red--Muriate of Tin, Liquor; to Make, . . . . . <ref target="chas353.gif" align="right">347-349</ref></item>
<item>Colors for Silk; Green; Very Handsome, with Oak Bark--Green or Yellow, on Silk or Woolen; in Five to Fifteen Minutes Only--Mulberry--Black--spots; to Remove and Prevent Spotting when Coloring Black on Silk or Woolen--Light Chemic Blue--Purple--Yellow--Orange--Crimson-Cinnamon or Brown--on Cotton and Silk, by a New Process; very Beautiful, . . . . . <ref target="chas355.gif" align="right">349-351</ref></item>
<hd align="center">INTEREST DEPARTMENT.</hd>
<item>Interest Tables, Showing the Interest at a Glance: At Six, Seven, Eight, Nine, and Ten Per Cent, on all Sums from One Dollar to One Thousand Dollars, From One Day to One Year, and for Any Number of Years; Also, Legal Interest of all the Different States, and the Legal Consequences of Taking or Agreeing upon Usurous Rates in the Different States, . . . . . <ref target="chas358.gif" align="right">352-360</ref></item>
<hd align="center">GLOSSARIAL, EXPLANATORY, DEPARTMENT.</hd>
<item>This Department embraces Tables of Rules for Administering Medicines, Having Reference to Age and Sex--Explanations of Medical Abbreviations, Apothecaries Weights and Measures--also, an Explanation of About Seven Hundred Technical Terms found in Medical Works, Many of which are Constantly Occurring in the Common Writings and Literature of the Day, which are not explained in English Dictionaries, . . . . . <ref target="chas367.gif" align="right">361-384</ref></item>
<hd align="center">INDEX TO ILLUSTRATIONS.</hd>
<item>Apparatus for Supporting Lame Animals, . . . . . <ref target="chas267.gif" align="right">261</ref></item>
<item>Frontispiece, . . . . . <ref target="chas008.gif" align="right">2</ref></item>
<item>Form of Lettering for Door Plates, . . . . . <ref target="chas235.gif" align="right">229</ref></item>
<item>Machine for Splitting Matches, . . . . . <ref target="chas337.gif" align="right">331</ref></item>
<item>Painter's Sanding Apparatus, . . . . . <ref target="chas230.gif" align="right">224</ref></item>
<item>Salves and Lozenges; Apparatus for Making, . . . . . <ref target="chas170.gif" align="right">164</ref></item>
<item>Vinegar Generator, . . . . . <ref target="chas042.gif" align="right">36</ref></item>
</list>
</div>
<div type="other">
 
<pb n="NONE OF THE ABOVE" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=32"/>
<hd align="center" size="larger" rend="bold">REFERENCES.</hd>
<subdiv>
<hd align="center" rend="bold">Extracts from Certificates and Diplomas in the Doctor's Possession, Connected with his Study of Medicine.</hd>
<p>"I hereby certify that A. W. CHASE has prosecuted the Study of Medicine under my instruction during the term of two years and sustains a good moral character.</p>
<p align="right">(Signed,) &#160; &#160; &#160; &#160; &#160; O. B. REED, Physician.</p>
<p>Belle River, Mich."</p>
<p align="right">"UNIVERSITY OF MICHIGAN,<lb/>College of Medicine and Surgery.</p>
<p>This Certifies that A. W. CHASE has attended a full Course of Lectures in this institution.</p>
<p align="right">(Signed,) &#160; &#160; &#160; &#160; &#160; SILAS H. DOUGLASS, Dean.</p>
<p>University of Michigan, Ann Arbor."</p>
<p align="right">ECLECTIC MEDICAL INSTITUTE, Cin., O.</p>
<p>Know All Men by these Presents, That A. W. CHASE has sustained an honorable examination before the Faculty of this Institute, on all the departments of Medical Science, &#38;c. * * Wherefore we, the Trustees and Faculty, * * * by the authority vested in us by the Legislature of the State of Ohio, do confer on him the Degree of DOCTOR OF MEDICINE.</p>
<p align="right">WM. B. PIERCE, President.<lb/>W. T. HURLBERT, Vice Pres't.</p>
<p>JAS. G. HENSHALL, Secretary.</p>
<p>[SEAL.]</p>
<p>Signed also by seven Professors, embracing the names of Scudder, Bickley, Freeman, Newton, Baldridge, Jones, and Saunders.</p>
</subdiv>
<subdiv>
<hd align="center" rend="bold">ANN ARBOR REFERENCES.</hd>
<p>The following statements are given by my <emph rend="italic">neighbors,</emph> to whom I had sent the eighth edition of my "Recipes," asking their opinions of its <emph rend="italic">value</emph> for the people, most of whom had previously purchased earlier editions of the work, and several of them used many of the Recipes; and surely their <emph rend="italic">position</emph> in society must place their statements above all suspicion of <emph rend="italic">complicity</emph> with the author in palming off a worthless book; but are designed to <emph rend="italic">benefit the people by increasing the spread of genuine practical information:</emph></p>
<p>Hon. ALPHEUS FELCH, one of our first lawyers, formerly a Senator in Congress, and also ex-Governor of Michigan, says:--Please accept my thanks for the copy of your "Recipes," which you were so good as to send me. The book seems to me to contain <emph rend="italic">much valuable practical information,</emph> and I have no doubt will be extensively useful.</p>
 
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<p>A. WINCHELL, Professor of Geology, Zoology and Botany, in the University of Michigan, and also State Geologist, says:--I have examined a large number of Recipes in Dr. Chase's published collection, and from my knowledge, either experimental or theoretical, of many of them, and my confidence in Dr. Chase's carefulness, judgment, and conscientiousness in the selection of such only as are proved useful, after full trial, I feel no hesitation in saying that they may all be received with the utmost confidence in their practical value, except in those cases where the Doctor has himself qualified his recommendations.</p>
<p>JAMES C. WATSON, formerly Professor of Astronomy, and now Professor of Physics, in the University of Michigan, author of a "Treatise on Comets," also of "Other Worlds, or the Wonders of the Telescope," says:--I have examined your book of practical Recipes, and do not hesitate to say that so far as my observation and experience enable me to judge, it is a work which should find its way into every family in the land. The information which it contains could only have been collected by the most careful and long continued research, and is such as is required in every day life. I can heartily recommend your work to the patronage of the public.</p>
<p>REV. L. D. CHAPIN, Pastor of the Presbyterian Church, says: Allow me to express to you my gratification in the perusal of your book. I do not regard myself as qualified to speak in regard to the whole book, for you enter into Departments in which I have no special knowledge, but where I understand the subject I find many things of much practical value for every practical man and house-keeper; and judging of those parts which I do not, by those which I do understand, I think that you have furnished a book that most families can afford to have at any reasonable price.</p>
<p>REV. GEO. SMITH, Presiding Elder of the M. E. Church, Ann Arbor, says:--I take pleasure in saying that so far as I have examined, I have reason to believe that your Recipes are genuine, and <emph rend="italic">not</emph> intended as a <emph rend="italic">catch-penny,</emph> but think any person purchasing it will get the worth of their money.</p>
<p>REV. GEO. TAYLOR, Pastor of Ann Arbor and Dixboro M. E. Church, writes as follows:--As per your request, I have carefully examined your book of Recipes, recently issued, and take pleasure in adding my testimony to the many you have already received, that I regard it as the best compilation of Recipes I have ever seen. Several of these Recipes we have used in our family for years, and count each of them worth the cost of your book.</p>
<p>Elder SAMUEL CORNELIUS, Pastor of the Baptist Church, writes:--I have looked over your book of "Information for Everybody," and as you ask my judgment of it, I say that it gives evidence of much industry and care on the part of the compiler, and contains information which must be valuable to 
 
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all classes of business men, in town and country, and especially to all families who want to cook well, and have pleasant, healthy drinks, syrups and jellies; who wish to keep health when they enjoy it, or seek for it in an economical way. I thank you for the copy you sent to me, and hope you may make a great many families healthy and happy.</p>
<p>REV. F. A. BLADES, of the M. E. Church, and Pastor in charge, for two years, of Ann Arbor Station, says: Dr. Chase--Dear Sir--Your work of Recipes, I have examined--and used some of them for a year past--I do not hesitate to pronounce it a valuable work--containing information for the Million. I hope you will succeed in circulating it very generally--it is worthy a place in every house.</p>
<p>This gentleman speaks in the highest terms of the "Dyspeptic's Biscuit and Coffee," as of other recipes used.</p>
<p>EBERBACH &#38; CO., Druggists, of Ann Arbor, say:--We have been filling prescriptions from "Dr. Chase's Recipes," for three or four years, and freely say that we do not know of any <emph rend="italic">dissatisfaction</emph> arising from want of correctness; but on the other hand, we know that they give <emph rend="italic">general</emph> satisfaction.</p>
<p>REV. S. P. HILDRETH, of Dresden, O., a former neighbor, inclosing a recent letter, says: I have carefully examined your book, and regard it as containing a large amount of Information which will be valuable in every household.</p>
<p>REV. WILLIAM C. WAY, of the M. E. Church, Plymouth, Mich., says:--I have cured myself of Laryngitis, (inflammation of the throat,) brought on by long continued and constant public speaking, by the use of Dr. Chase's black oil, and also know a fever sore to have been cured upon a lady, by the use of the same article.</p>
</subdiv>
<subdiv>
<hd align="center" rend="bold">OPINIONS OF THE ANN ARBOR PRESS.</hd>
<p>A NEW BOOK.--Dr. Chase, of this city, has laid on our table a new edition of his work entitled "Dr. Chase's Recipes, or Information for Everybody," for making all sorts of things, money not excepted. We would not, however, convey the idea that the Doctor tells you how to make spurious coin, or counterfeit bills, but by practicing upon the maxims laid down in this work, money-making is the certain result. Buy a book, costing only one dollar, and adopt the recipes in your households, on your farms, and in your business, and success is sure to follow. The work is neatly printed, elegantly bound, and undoubtedly embodies more useful information than any work of the kind now before the public.</p>
<p>Students, or others, wishing to engage in selling a <emph rend="italic">saleable</emph> work, will do well to send for circulars describing the book, with terms to agents, &#38;c., for it is indeed a work which "Everybody" ought to have.--<emph rend="italic">Michigan State News, Ann Arbor.</emph></p>
 
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<p>DR. A. W. CHASE, of this city, has placed on our table a copy of his "Recipes, or Information for Everybody." Beginning with a small pamphlet, the Doctor has swelled his work to a bound volume of about 400 pages; an evidence that his labors are appreciated. The volume furnishes many recipes and much information of real practical value.--<emph rend="italic">Michigan Argus, Ann Arbor.</emph></p>
<p>DR. CHASES'S RECIPES.--The ninth edition of Dr. Chase's Recipes has been recently published, revised, illustrated and enlarged,--comprising a very large collection of practical information for business men, mechanics, artists, farmers, and for families generally. The recipes are accompanied with explanations and comments which greatly increase the value of the work. It is a handsomely bound volume, sold for $1.--<emph rend="italic">Ann Arbor Journal.</emph></p>
<p>DR. CHASE, of Ann Arbor, has favored us with a copy of his book of recipes, which has, in an unprecedented short time, reached the ninth edition, showing its popularity wherever it has been introduced. It contains "information for everybody," for making all sorts of things. It is a valuable work for every one--many single recipes being worth much more than the cost of the book. Rev. Mr. Frazer, the gentlemanly agent for the work, is now in the city, and will call upon our citizens giving them an opportunity to secure a copy. The work is neatly printed, elegantly bound, and undoubtedly embodies more useful information than any work of the kind now before the public. One Dollar will buy it, and a better investment cannot be made by any one.--<emph rend="italic">Grand Rapids Eagle.</emph></p>
<lb/><lb/>
<p>DR. CHASE, of Ann Arbor, has favored us with a copy of Recipes which he has published, * * * * who claims that they have been made up from his own and others' every day experience. There are certainly a great many useful recipes in this work that might be found to richly repay its cost to any family.--<emph rend="italic">Michigan Farmer, Detroit.</emph></p>
<p>The following wholesale dealers of Detroit, and others with whom I have dealt for years, say:--We have been acquainted with Dr. A. W. Chase for several years in the Drug and Grocery business, and we are well satisfied that he would not do a business which he did not know was all right. His information in the form of recipes can be depended upon.</p>
<list align="indent1"><item>GEO. BEARD, Dealer in Oysters and Fruit, Detroit.</item>
<item>WM. PHELPS &#38; CO., Confectioners, Detroit, Michigan.</item>
<item>JOHN J. BAGLEY, Tobacconist, Detroit, Michigan.</item>
<item>SAMUEL J. REDFIELD, M. D., Wyandotte, Michigan.</item>
<item>RICHARD MEAD, Merchant, Bark Shanty, Michigan.</item>
<item>JOHN ROBERTSON, Captain of Steamer Clifton.</item>
<item>H. FISH, Captain of Steamer Sam. Ward.</item>
<item>C. A. BLOOD, former partner, Belle River, Michigan.</item>
</list>
</subdiv>
<subdiv>
 
<pb n="xxx" id="/projects/cookbooks/coldfusion/display.cfm?ID=chas&#38;PageNum=36"/>
<hd align="center" rend="bold">OPINIONS OF THE PEOPLE--STRANGERS.</hd>
<p size="smaller">REV. C. P. NASH, of Muskegon, Mich.: writes Dr. Chase. Dear Sir: Some time since, one of your Agents canvassed our town for your "Book of Recipes," but thinking it, perhaps, one of the humbugs of the day, I neglected my opportunity to procure one. The books, however, were sold to our neighbors, about us; and my wife borrowed one in order to test a few of its Recipes; she found them all genuine, so far as she tried them; and now very much regrets that we did not procure one; she considers them invaluable. The object of this note is, to inquire whether you have the book for sale, and whether we can procure one by sending you the necessary funds. If so, we will send by return of mail, upon receipt of your answer. If not, can you,--and will be so kind as to,--inform us where, and how we can procure one?</p>
<p size="smaller">P. S.--Enclosed, please find a <emph rend="italic">directed and pre-paid</emph> envelope, for your reply</p>
<p size="smaller">FREDERICK BUES, Vinegar Manufacturer of Freeport, Ill., says: Dr. Chase's plan of making Vinegar is purely scientific, and I am making it with entire success.</p>
<p size="smaller">J. M. CHASE, Caneadea, N. Y., says: Your Vinegar is all right. More than forty men tasted it last Saturday, and they, to a man, say it is the best and pleasantest they ever saw.</p>
<p size="smaller">J. CLARK, of Conneautville, Pa., said to me he had made $500 in four months, from the Vinegar recipe.</p>
<p size="smaller">L. WEBER, Grocer, of Crestline, O., says, May 26, '59: I purchased Dr. Chase's Book about a year ago, and have made aad sold the Vinegar at a profit of about $40 on nine barrels. These statements refer to the "Vinegar in Three Days Without Drugs."</p>
<p size="smaller">H. W. LORD and B. FOX, Grocers of Pontiac, Mich., say: We have kept EGGS two years, by Dr. Chase's process, as good as when put down.</p>
<p size="smaller">L. HOWARD, Hotel Keeper, (of the firm of Kimball &#38; Howard,) Waverly House, Elgin, Ill., says: We used eggs in June of this year which were laid down in May of last year, by a plan just the same as Dr. Chase's, and they were just as good as fresh eggs, and as clean and nice in every way.</p>
<p size="smaller">WM. BUSS, of the firm of Robinson &#38; Co., Grocers, of Erie, Pa., says: I have tried a recipe similar to Dr. Chase's egg preserving recipe, for several years, with perfect success; and freely recommend it to any one wishing to deal in eggs.</p>
<p size="smaller">JOHN A. VANHORN, Merchant of Marshall, Mich., says: I have been acquainted with Dr. Chase's plan of keeping eggs for five years, and know that it will keep them as nice as fresh eggs.</p>
<p size="smaller">T. L. STEVENS, Merchant of Paw Paw, Mich., says: that he is acquainted with the same thing, and knows that it is good.</p>
<p size="smaller">CHAPEL &#38; GRAVES, Grocers at Ottawa, Ill., say, they paid $10 for the Egg Preserving recipe. I know two men, one of which paid $100, and the other $125 for a part only of the Vinegar recipes.</p>
<p size="smaller">HOWBRET &#38; FAILOR, Druggists of Bucyrus, Ohio, say: Dr. Chase's Red Ink is superior to Harrison's Columbian Ink, and also that his Burning Fluid can have no superior.</p>
<p size="smaller">MILLER &#38; DAVIS, Bankers, Ann Arbor, Mich., say: We have tried Dr. Chase's Common Ink, and find it a good article.</p>
<p size="smaller">ROBERT HEANY, Jr., Druggist of Hendrysburg, O., says: I have tried several of your recipes and so far find them good. The Eye-Water gives good satisfaction, the Good Samaritan takes the place of ALL OTHER Liniments in the shop; The Green Mountain Salve takes well for plasters, and Mead's Sovereign Ointment is doing for me what no other medicine has done, it is curing a sore on my back which has baffled all applications for more than two years: one doctor called it Tetter, another Erysipelas. It began like a Ring Worm and slowly spread with the most intolerable itching; it is now nearly well, with only two Weeks use of the ointment.</p>
<p size="smaller">DR. A. S. WITTER, Eclectic Physician, of Battle Creek, Mich., says: Either of Dr. Chase's preparations for the Ague is worth double what he asks for the whole list of recipes.</p>
<p size="smaller">Prof. A. H. PLATT, M. D of Antioch College, Yellow Springs, O., says: To the Medical Profession: This certifies, that the recipe in "Dr. Chase's Collection," for 
 
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the cure of UTERINE HEMORRHAGE, is original with me, and has been used in my practice for nearly twenty years, without a single failure.</p>
<p size="smaller">L. S. HODGKINS, of Reading, Mich., says: I have cured my wife of Cancer of four years standing, with one of Dr. Chase's Cancer Cures. I know it has cured others also.</p>
<p size="smaller">W. J. COOK, M. D., of Mendota, Ill., says: I have examined Dr. Chase's recipes and find two or three worth more than he asks for the whole collection.</p>
<p size="smaller">T. W. CHURCH, Dentist, of Coldwater, Mich., says: I have been acquainted with Dr. Chase and his Book of Recipes for about two years; all I have tested are found to be practical; and his prescription for my father, in paralysis, was found to be more effectual in giving relief, than that of any other Physician.</p>
<p size="smaller">The Editor of the Ann Arbor Local News says: We have thoroughly examined the work qublished by A. W. Chase, M. D. entitled, "Dr. Chase's Recipes," and believe it to be a most valuable book for everybody. There is not in our opinion, a single recipe contained in it that is not of great practical use.</p>
<p size="smaller">N. S. REED, Harness Maker, of Mansfield, Ohio, says: I have used Dr. Chase's Varnish Blacking for Harness, over three years, and say it is the best I ever used.</p>
<p size="smaller">J. &#38; D. MINICH, Tanners, of Bucyrus, O., say: We are using Dr. Chase's tanning and finishing recipes with good satisfaction.</p>
<p size="smaller">MRS. MORRIS, of Lima, near Ann Arbor, Mich., says: I am using Dr. Chase's Washing Fluid, and have found it to be a very valuable recipe; and I would not do a washing without its aid for <emph rend="italic">half</emph> the price of the book, weekly.</p>
<p size="smaller">STEPHEN ALLEN, of Adrian, Mich., says: We have used A. W. Chase's Washing Fluid for two years, and my wife says she would not do without it for $10 a year, and it does not injure the clothes but saves all bleaching.</p>
<p size="smaller">JACOB SCHOEN, of East Saginaw, Mich., says: The recipe of Dr. Chase's Washing Fluid, is genuine and like the same which I manufactured and sold for nine years in Vienna, the capital of Austria in Europe.</p>
<p size="smaller">H. W. DONNELLY, Post Master of Parma, Mich., says: My family have used a preparation in washing for ten years, similar to Dr. Chase's; and we know it to be practical and valuable. He said to a farmer, who asked his opinion of the book, buy one, says he, that recipe alone is worth the WHOLE PRICE, a dozen times.</p>
<p size="smaller">"The editor of the Country Gentleman says of the Washing Fluid, from several years experience, that clothes not only wash easier, but look better, and last fully as long as when washed in the old way."</p>
<p size="smaller">THE AUTHOR knows that Shirts will last twice as long, for the board-rubbing wears them out faster than body wear, and as two-thirds of that rubbing is saved, the wear is of course saved.</p>
<p size="smaller">GIDEON HOWELL, of Oramel, N. Y., says: I have drank cider two years old (kept by one of Dr. Chase's recipes,) as good as when put up, and did not cost 1/4 of a cent per barrel to prepare it.</p>
<p size="smaller">SHELDON BEREE, a farmer of Cary, Ohio, says: I put away cider in November, by one of Dr. Chase's recipes to preserve cider, and it is now, in March, as good as when first made.</p>
<p size="smaller">MESSRS. J. W. BELL &#38; P. MOWER, Blacksmiths, of New Vienna, O., Aug. 11, '59, says: Dr. A. W. Chase, Dear Sir--We have tried your process for re-cutting Files and are happy to say to you that it works well, and we desire you also to send us the recipe for welding Cast-Steel without borax, which was forgotten, when we obtained the other. [I sold to them before these recipes were printed in the book.]</p>
<p size="smaller">JOHN MISER, Blacksmith, of Washington, Ohio, says: June 20, 1859, Dr. Chase tried his FILE CUTTING PROCESS in my shop last night, and I am satisfied that it is a good thing, and have purchased his book.</p>
<p size="smaller">WM. RUSSELL, Blacksmith of Princeton, Ind., says: May 7, '60, I purchased Dr. Chase's book of recipes this afternoon and have tested the recipe for tempering <implement>Mill picks</implement> to my perfect satisfaction, and also of the miller who used them. They cut glass also very nicely.</p>
<p size="smaller">J. KINNEMAN, Miller in Union Mills, Union, Pa., Says: Aug. 20, 1860, Mr. Todd a Blacksmith, of this place, put one dollar in my hands to be given to Dr. Chase
 
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his <implement>Mill-pick</implement> Tempering Recipe gave satisfaction upon test, and the Doctor gained the money.</p>
<p size="smaller">G. C. SCHOFIELD, of Conneautville, Pa., says: After using Wood's Hair Restorative without benefit I have now a good head of hair from using a Restorative similar to Dr. Chase's, and I know his to be a superior article.</p>
<p size="smaller">O. B. BANGS, of Napoleon, Mich., says: Dr. Chase, Dear Sir: Allow me to say, by using your Hair Restorative once a day for two weeks gave me a beautiful dark head of hair in place of a silver-gray which had been my companion for years; and although I have not now used it in four months, yet my hair retains its beautiful dark appearance, and is soft and pliable as in youth; if it was used once a day for two weeks, and then two or three days only, every two months, no gray hair would ever appear. The expense of it is so very trifling, also, no one would feel it, as 3 1/2 pints costs only from 25 to 30 cents.</p>
<p size="smaller">T. SHAW, Cabinet Maker, of Westfield, N. Y., says: I have used Dr. Chase's preparation in finishing furniture, about five years, and know it is good, and better than any other thing I have used in 35 years.</p>
<p size="smaller">JONATHAN HIGGINS, Farmer, of West Union, Adams Co., O., says: I have used Dr. Chase's treatment for cholic in horses, for the last 12 to 15 years with perfect success, and also on myself with as perfect satisfaction; and my wife says she likes Mrs. Chase's Buckwheat Short-cake better than the griddle-cake, and it is not half the trouble to make it.</p>
<p size="smaller">A. FRENCH, of Jackson, O., says: Having cured many horses of Spavins and Bighead with a preparation similar to Dr. Chase's Ring-bone and Spavin cure, I am free to say that this recipe is worth more than the whole price of the book to all who are dealing in horses. It also cures curbs, callouses, inflammations, &#38;c., &#38;c., and this I know from 20 years experience in staging.</p>
<p size="smaller">J. M. LOWRY of Pomeroy, O., says: I have successfully treated more than 20 cases of bots, with Dr. Chase's remedy for that disease.</p>
<p size="smaller">W. W. ROBBINS, of Millwood, O., says: I purchased one of Dr. Chase's books; about 2 years ago, and have used a number of the recipes, and I find all I have tried give entire satisfaction; and I now want your last edition.</p>
<p size="smaller">E. L. BURTON, a glove manufacturer at Gloversville, N. Y., says: I have never known any preparation for removing paint from clothes equal to Dr. Chase's Renovating Mixture. From Experience.</p>
<p size="smaller">HIRAM SISSON, an old Farrier and Farmer of Crown Point, Essex Co., N. Y., says: I have used Dr. Chase's KITRIDGE and GREEN OINTMENTS, for several years, on Human Flesh and on Horses, in BRUISES and DEEP SORES with better success than any other preparation which I have ever used, and know they are no humbug, but are worthy of very great confidence.</p>
<p size="smaller">HIRAM STORMS, Dyer and Manufacturer, at Ann Arbor, Aug. 6, 1859, says: I have examined and revised Dr. Chase's Coloring Recipes, and am satisfied that they are practical and good. I have also furnished him with some valuable recipes in that line.</p>
<p size="smaller">"DR. CHASE'S RECIPES; OR, INFORMATION FOR EVERYBODY."--A work of 384 pages, now passing through our <implement>press,</implement> treating upon some Four Hundred different subjects,--over Eight Hundred Recipes--being interspersed with sufficient Wit and Wisdom to make it interesting as a general Reading Book, besides the fact that it embraces only such subjects as have a practical adaptability to "Everybody's" Every-Day Use, makes it certainly worthy of universal favor. From the Author's great Care and Watchfulness in personally Supervising its Preparation for Stereotyping, and from the Correctness of its general Teachings, after Examination of the Proof Sheets, <emph rend="italic">we feel satisfied that no person will ever regret parting with a dollar for its purchase.</emph> As it is sold only by Traveling Agents, and only one Agent in a County, none, who can possibly avoid it, should allow the work to pass without obtaining a copy.</p>
<p size="smaller">It is only necessary to examine the "Descriptive Circular," to satisfy every reasonable person of the truth of our statements. Its sales have already reached over 23,000 copies,--this being the tenth edition.</p>
<p size="smaller">Any person desiring to engage in selling the work, will do well to call on Dr. Chase, at our office, during the present week; otherwise address, Chase &#38; Stelle, publishers, Ann Arbor, Michigan.--<emph rend="italic">Syracuse Journal, N. Y</emph></p>
</subdiv>
</div>
</front>
<body>
 
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<hd align="center" size="larger" rend="bold">DR. CHASE'S RECIPES.</hd>
<chapter>
<hd align="center" rend="bold">MERCHANTS' AND GROCERS' DEPARTMENT.</hd>
<section class1="accompaniments">
<p>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.</p>
<recipe class1="accompaniments">
<p>TO MAKE IN THREE WEEKS.--<ingredient>Molasses</ingredient> 1 qt.; <ingredient>yeast</ingredient> 1 pt.; <ingredient>warm rain water</ingredient> 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 <ingredient>corner,</ingredient> and in three weeks you will have good <purpose>vinegar.</purpose></p>
<p>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.</p>
</recipe><recipe class1="accompaniments">
<p>2. <attribution>A correspondent of the Dollar Newspaper</attribution> says: "The cheapest mode of making good vinegar is, to mix 5 qts. of <ingredient>warm rain water</ingredient> with 2 qts. of <ingredient>Orleans molasses,</ingredient> and 4 qts of <ingredient>yeast.</ingredient> In a few weeks you will have the best <purpose>vinegar</purpose> 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.</p>
</recipe><recipe class1="accompaniments">
<p>3. IN BARRELS WITHOUT TROUBLE.--Merchants and Grocers, who retail <purpose>vinegar,</purpose> 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</p>
<p><ingredient>Molasses</ingredient> 1 gal.; <ingredient>soft water</ingredient> 11 gals.</p>
<p>Keeping this proportion to fill the barrel; the <ingredient>vinegar</ingredient> 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. <variation>Some recommend to use <ingredient>alum,</ingredient> <ingredient>cream of tartar,</ingredient> &#38;c., in vinegar, but <emph rend="italic">I</emph> say, never.</variation> 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.</p>
</recipe><recipe class1="accompaniments">
<p>4. FROM <ingredient>SUGAR,</ingredient> <ingredient>DRIPPINGS FROM SUGAR HOGSHEADS,</ingredient> &#38;C.--Dealers who retail molasses, often have from five to fifty pounds of <ingredient>sugar</ingredient> left in the barrel after selling out the molasses. Each pound of this, or other <ingredient>sugar,</ingredient> dissolved in two gallons of <ingredient>soft water,</ingredient> makes that amount of good <purpose>vinegar</purpose> by either of the above plans. <ingredient>Rinsings of molasses barrels</ingredient> or <ingredient>drippings of sugar hogsheads</ingredient> brought to this degree of sweetness, is as good for vinegar as any other material. <ingredient>Small beer, lager beer, ale, &#38;c., which have become sour,</ingredient> make good vinegar by reducing with <ingredient>water;</ingredient> <ingredient>small beer</ingredient> will need but little <ingredient>water;</ingredient> <ingredient>lager beer</ingredient> will need as much <ingredient>water</ingredient> as <ingredient>beer,</ingredient> or a little more; and <ingredient>ale,</ingredient> twice as much <ingredient>water</ingredient> as <ingredient>ale;</ingredient> they will all need <ingredient>yeast,</ingredient> a quart or two to each barrel, unless put into barrels which have some <ingredient>vinegar</ingredient>
 
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in them, and it will do no harm, but quicken the process in all cases if there is <ingredient>vinegar</ingredient> in the barrel.</p>
</recipe><recipe class1="accompaniments">
<p>5. FROM <ingredient>ACETIC ACID</ingredient> AND <ingredient>MOLASSES.</ingredient>--<ingredient>Acetic acid</ingredient> 4 lbs; <ingredient>molasses</ingredient> 1 gal.; put them into a 40 gallon <implement>cask,</implement> and fill it up with <ingredient>rain water;</ingredient> shake it up and let stand from one to three weeks, and the result is good <purpose>vinegar.</purpose></p>
<p>If this does not make it as sharp as you like, add a little more <ingredient>molasses.</ingredient> But some will object to this because an acid is used: let me say to such, that acetic acid is <emph rend="italic">concentrated</emph> vinegar. Take 1 lb. or 1 pt. or any other quantity of this acid, and add seven times as much <ingredient>soft water,</ingredient> and you have just as good vinegar as can be made from <emph rend="italic">cider,</emph> and that <emph rend="italic">instantaneously.</emph></p>
</recipe><recipe class1="accompaniments">
<p>6. FROM <ingredient>APPLE CIDER.</ingredient>--As there are those who will not have any but <purpose>cider vinegar,</purpose> and have plenty of <ingredient>cider</ingredient> out of which to make it, I will give you the best plan of proceeding for manufacturers:</p>
<p>Have a room where it will not freeze; place on end as many barrels or large <implement>casks,</implement> <alt synonym1="without">witho ut</alt> heads, to hold as much as you wish to make; fill these one-third full of <ingredient>soft water,</ingredient> and the other two-thirds with <ingredient>apple cider;</ingredient> <ingredient>yeast</ingredient> 2 qts. to each <implement>cask.</implement></p>
<p>In a few weeks you will have good vinegar; without the <ingredient>yeast</ingredient> 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 <ingredient>water</ingredient> and <ingredient>cider</ingredient> as before, and it will become good much quicker than before. If the <ingredient>water</ingredient> is objected to, use the <ingredient>cider</ingredient> without it, but pure <ingredient>cider</ingredient> 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 <ingredient>molasses</ingredient> and <ingredient>water</ingredient> 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.</p>
 
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<p>Persons who have <ingredient>old sour cider</ingredient> 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.</p>
</recipe><recipe class1="accompaniments">
<p>7. IN THREE DAYS WITHOUT DRUGS.--The philosophy of making <purpose>vinegar</purpose> 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:</p>
<illustration><caption>Main cover, or loose boards,...............<lb/>Vinegar Fluid Space,.......................<lb/>False top, with tubes; and cords hanging through it,...........<lb/>Center portion of the tub, which should be filled with the shavings to within an an inch or two of the false top..................................<lb/>Holes to let in air,......<lb/>The square projections on the side of the Generator represent hoops.<lb/>VINEGAR GENERATOR.</caption><description>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.</description></illustration>
<p><variation>DESCRIPTIVE NOTE.--Those wishing to manufacture, to sell at wholesale, will prepare a <ingredient>tub,</ingredient> or <ingredient>square box,</ingredient> 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 <purpose><alt synonym1="vinegar generator">vinegar</alt></purpose> 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 <ingredient>beech, maple or 
 
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basswood boards</ingredient>--and they are valuable in the order named--cut them off about eighteen inches in length, and plane thick, heavy <ingredient>shavings</ingredient> 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 <ingredient>clean corn cobs</ingredient> 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 <ingredient>water,</ingredient> 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 <implement>stout hoop</implement> around, upon the inside of the tub, which shall support the <emph rend="italic">false top,</emph> 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 <ingredient>cord,</ingredient> 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 <ingredient>cotton,</ingredient> 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 <emph rend="italic">two</emph> essential points of quickly making good vinegar, that is, <emph rend="italic">air</emph> and <emph rend="italic">heat,</emph> 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 <ingredient>pins,</ingredient> 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 <emph rend="italic">heated</emph> 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.</variation> Now take a barrel of good <ingredient>vinegar</ingredient> 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 <ingredient>highwines,</ingredient> or two or three gallons of <ingredient>cider,</ingredient> 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 <ingredient>vinegar</ingredient> 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, <ingredient>vinegar,</ingredient> to start with, you must begin with <ingredient>weak vinegar-fluid,</ingredient> and keep adding to it every time through until it becomes very sour; then you will consider yourself ready to begin to make <ingredient>vinegar</ingredient> in double quick time, by using any of the fluids mentioned in the foregoing <ingredient>vinegar</ingredient> recipes. But manufacturers generally use highwines thirty to forty per cent above proof, one gallon; <ingredient>water,</ingredient> eleven gallons; but persons living a great distance from market will find a cheaper plan by using <ingredient>ninety-eight per cent alcohol,</ingredient> one gallon; <ingredient>water,</ingredient> fifteen gallons; either of which make good <ingredient>vinegar,</ingredient> using <ingredient>yeast,</ingredient> 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 <ingredient>vinegar</ingredient> 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 <ingredient>vinegar,</ingredient> 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 <emph rend="italic">twice</emph> at most.</p>
<p><variation>Some will have no vinegar but that made from <ingredient>apple cider;</ingredient> then put in one-third <ingredient>water,</ingredient> 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.</variation></p>
<p><variation>If those who have <ingredient>cider</ingredient> which has been standing a long time, and does not become vinegar, will reduce it one-third with <ingredient>water,</ingredient> and pass it through this machine, they will grind out first rate vinegar in one or two days' time. <ingredient>Sour beer</ingredient> or <ingredient>ale,</ingredient> the <ingredient>artificial cider,</ingredient> also, if it gets sour, make good <ingredient>vinegar</ingredient> when mixed with some other <ingredient>vinegar</ingredient> in making. <ingredient>Small beer,</ingredient> also <ingredient>drippings from sugar hogsheads</ingredient> in place of molasses, &#38;c. Nothing having <ingredient>sugar</ingredient> or <ingredient>alcohol</ingredient> in it should be thrown away, as all will make good <ingredient>vinegar,</ingredient> 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.</variation></p>
 
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<p>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.</p>
<p>If families choose to try this plan, they can make all they will need in a keg not larger than a common <implement>churn,</implement> whilst wholesalers will use tubs as tall as their rooms will admit.</p>
<p>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 <implement>whisky barrel,</implement> 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 <ingredient>vinegar</ingredient> over a year. The strength of the fluid he used was good common <ingredient>whisky,</ingredient> one gal.; <ingredient>water,</ingredient> four gals. So it will be seen that all kinds of <ingredient>spirit,</ingredient> or articles containing <ingredient>spirit,</ingredient> can be made into vinegar.</p>
<p>REMARK--If you wish to make <emph rend="italic">sugar</emph> into vinegar, do not attempt to run it through the <emph rend="italic">generator,</emph> 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.</p>
</recipe><recipe class1="accompaniments">
<p>8. QUICK PROCESS, BY STANDING UPON SHAVINGS.--Take 4 or 5 <implement>hogsheads</implement> or <implement>casks,</implement> and set them side by side, having a faucet near the bottom; then fill up the <implement>casks</implement> full of <ingredient>shavings</ingredient> prepared as in the foregoing recipe, or <ingredient>clean corn-cobs,</ingredient> 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 <purpose>vinegar,</purpose> 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 <ingredient>highwines</ingredient> to each barrel each time you draw it off, as the shavings absorb the acid, and the <ingredient>vinegar</ingredient> would become flat, but by adding the <ingredient>spirit</ingredient> the shavings become soured or acetified, and the <ingredient>vinegar</ingredient> gets better also. When the shavings are right, take highwines 30 or 40 per cent above proof 1 gal.; <ingredient>molasses</ingredient> 1 qt.; <ingredient>soft water</ingredient> 14 gals.; (<ingredient>river or well water</ingredient> will do, but not as good
 
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for any <ingredient>vinegar.</ingredient>) 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.</p>
<p><attribution>Mr. Jackson, a Grocer, of Jackson, Michigan,</attribution> has been making in this way for several years. He uses also, <ingredient>sour ale,</ingredient> <ingredient>rinsings of sugar hogsheads,</ingredient> or the <ingredient>drippings,</ingredient> 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. <emph rend="italic">Bear this in mind,</emph> and your <ingredient>vinegar</ingredient> 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 <ingredient>yeast,</ingredient> and only works them in warm weather, and in winter fills the tubs with good <ingredient>vinegar,</ingredient> and lets them stand over until spring, when they are ready for work again.</p>
<p>This man, with five <implement>casks</implement> thus managed, has sold over three hundred barrels of <ingredient>vinegar</ingredient> in one season.</p>
</recipe>
<p>It might not be amiss, in closing this <emph rend="italic">long</emph> subject, to say that when you have no vinegar to begin with in <emph rend="italic">either</emph> 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, &#38;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.</p>
</section>
<section class1="accompaniments"><recipe class1="accompaniments">
<p><purpose>BUTTER.--TO PRESERVE ANY LENGTH OF TIME.</purpose>--First--work out all the buttermilk. Second--use <ingredient>rock salt.</ingredient> Third--pack in air-tight jars or cans. Fourth--keep in a cool place, and you will have nice <ingredient>butter</ingredient> for years, if desired to keep so long. A short recipe, but it makes long <ingredient>butter.</ingredient></p>
<p><variation>Merchants, who take in more <ingredient>butter</ingredient> than they can sell during the warm months, can put it into jars and cover the jar with about half an inch of <ingredient>lard</ingredient> over the top of the <ingredient>butter,</ingredient> and place it in the cellar; or they can put about an 
 
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inch or two of <ingredient>brine</ingredient> in place of the <ingredient>lard,</ingredient> and have it do well, first working out all the <emph rend="italic">buttermilk</emph> which may remain, when bought in. It would be well for them to have their regular customers to furnish them <ingredient>butter,</ingredient> to whom they furnish the right kind of <ingredient>salt,</ingredient> as the <ingredient>rock, or crystal salt,</ingredient> does not contain so much lime as the common, which is evaporated by artificial heat. Let sugar, and saltpeter, and all other <emph rend="italic">peters,</emph> alone, if you wish good <ingredient>butter,</ingredient> either for present use or long keeping.</variation></p>
</recipe><recipe class1="accompaniments">
<p>2. MAKING--DIRECTIONS FOR DAIRYMEN.--If <purpose>butter</purpose> 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 <ingredient>cold spring-water</ingredient> to every 3 qts. of <ingredient>milk,</ingredient> they will find the <ingredient>cream</ingredient> 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.</p>
<p>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 <ingredient>cold water</ingredient> is double: it cools the <ingredient>milk,</ingredient> so that the <ingredient>cream</ingredient> rises before the <ingredient>milk</ingredient> sours, (for when <ingredient>milk</ingredient> becomes sour it furnishes no more cream,) and also impro