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NEW  AMD VALUABLE BOO K,
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ENTITLED
THE  FAMILY  COMPANION,
\
CONTAINING MANY &TJNDRED
RARE ATO USEFUL RECEIPTS,
ON EVERY BRANCH OF
DOMESTIC  ECOlYOMlf)

EMBRACING
Cookery, the Cure of Diseases ihn Properties and Use of
    the Principal Plants used as Medicine, House-
        wifery, Dying, Coloring, Cleaning,
          Purifying, Cemenliug, &c.
X
By J. R. WELLS,'M. D.
W
        BOSTON: A  ■
PRINTED FOIL, THE AUTHOR. ,

           I*?-.-
.**" i 2
<1 
VJBA
a.
      Entered according to Act of Congress, in the year 1846, by
                   J. R. Wells, M. D.,
in the Clerk's Office of theDistrict Court of the District of Massachusetts.
w.
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ft 
X         PREFACE.
  This work has been compiled with a careful regard
to economy.   The cook's department is particularly
recommended  to the attention of those cooks, who
would cook well at a moderate expense.
  The Mode of Cooking is such as is generally prac-
tised by good American house-keepers.   Many of the
receipts are new, having been prepared, or furnished,
expressly for this work.  Selections have also been
made from various works on this  subject,  such as
have been proved to be good by use.
  The Medical Department will  be found to be as
valuable as any part of the book.  It contains a large
number of useful and tried remedies for the various
diseases and accidents  that occur  in  almost every
family.
  The Mode of Treating Diseasee will be found to be
perfectly safe and  effectual.  The  author has con-
sulted the very best authorities, and  he feels confident
that the plan will meet  the approbation of the most
eminent practitioners of thjj age.
  The Housewife's DeparMent will  be  fonnd to con-
tain a large collection of rStellaneous receipts rela-
Q 
i
IV                  PREFACE.

tive to house-keeping,  he,  which will be of great
value to every family, many  of them never before
published.
  In conclusion, the author would tender his  sincere
thanks to  those of his friends who have kindly  fur-
nished him with some  of their choice and valuable
receipts; and  to those into  whose hands this  little
work  may come, he would ask a fair trial before pass-
ing judgment.
^
• 
^
• 
CONTENTS.
Tea, Coffee,                       **?  MEDICAL DEPARTMENT. General""
Coffee milk, chocolate,common mode of   '   rules  for preserving  life  and health,.
                                      '   ague and fever.                     33
                                      i Ear ache, gravel, measles,  whooping-
                                      J   cough,                             34
                                    9 < Gout, convulsions or fits, scurvy,       35
                                      \ Weak nerves, chicken pox, chilblains,
  milk bread, rolls, short rolls, light bis-   ^   sore throat and  mouth/sprains,       36
 cuit.hrcad biscuit.brown bread biscuit.10 ■ Erysipelas, fainting, coughs and colds,
CAKES.  Hot cakes, drop cakes.cup   I   cholics, hydiophobia, jaundice,       37
  cake,  frosting  for cake,queen cake,   ; Sickness at the stomach, cholera-infan-
  short cake, superior Indian cake,     11 ;   turn, teething, tooth ache, bleeding at
  chocolate, cocoa, shells,
BREAD.  Wheat Bread, brown bread,
  rye  and  Indian bread,  cheap  and
  healthy bread,dyspepsia bread.
Rice bread, cream tartar  bread, sour
Loafcake, sponge cake,  cheap sponge
 cake, milk biscuit, coffee cakes, tea
 biscuit, johnny cake, wedding cake,
 the lungs,or spitting blood,      ,    38
Bronchitis,  liverj complaint, lock jaw,
 nettle rash, ring worm,              39
  pound calie,                        12 < Dysentary, scalds and burns, cramp in
JU.VlBLES.  Baker's Gingerbread, Tea  <   the stomach,                       40
  Cake, Family  Gingerbread,  Wafers,  S Croup, rickets, palsy,blows and bruises,
  Fried Wafeis.Comnosition Cake.Com-  \   dyspepsia,                         41
  mon  Flat  Jacks,  Buckwheat Cukes.  ', Head-aclie,rholera morhns.srnrlet fever,42
  Dough Nuts, Nos. 1,2 and 3,         13?    HOUSEWIFE'S  DEPARTMENT.
PUDDINGS.  Pudding  Sauce, Bread  ( Method ofsecuring woolens from moths, 54
  Pudding, Baked Rice Pudding, Nos. 1  \ Iron cement,, another, to restore  faded
  and2,boiled Bread Pudding,         14'
Sago  Pudding, Apple Pudding, Batter  ',
  Pudding, Nos. 1 and 2, Sunderland pud-  <
  ding.  Tapioca pudding, wheat-meal  ]
  pudding,           ,       .       151
India hasty pudding, boiled Indian pud-  ]
  ding,                              1G i
PASTRY and PIES.  Common paste for
  Pies, good common pie crust, cream
  crust, rich puff-paste,               16 <
Paste for a good Dumpling,paste for fam-
  ily I'ies, plain mince Pies,apple mince
  pies.cherry Pies.whortleuerry or black-
  berry Pies, apple  Pie,               17 >
Pumpkin Pie, carrot Pie, rhcubarb  Pie,
  mutton Pie, chicken  Pie, custard  Pie,
  carpet, to clean silver or britannia, to
  preserve eggs, durable whitewash, to
  prevent the formation of a crust in tea
  kettles, cement  for broken glass  or
,  crockery, to boil potatoes mealy.to ex-
  tract durable ink,to prevent horses be-
  ing teased with flies,                55
How to  fatten fowls,cholera morbus,for
  children troubled with worms, an ex-
  cellent wash for sore mouth or canker,
  a cure for bleeding at the stomach,    56
To cure  bleeding at the nose, remedy for
  consumption, to prevent  books, ink,
  paste, and leather, for polishiner furni-
  ture, to clean brass work, tooth pow-
  der, lip sulve,                      57
  rice Pie, 18, lemon pie,              19 > To stop blood, for a weak stomach.cure
Ct'STARDS.  Baked Custard, cream  >   for a cancer.boil your molasses,to pre-
  Custard. common Custard,           19 j   serve potatoes till spring, cheap p:i int.
Rice Custard,                        20 5   for a barn, essences.to make indellihle
MEATS.  RoastBeef,                20 >   ink, to kill cockroaches,             58
Beef Steaks, goups,                   21 $ Red ants, to destroy bed tiugs.lo destroy
To  roast Veal, to boil a Ham, baked  >   rats and nutfb, baits for rats.         59
  Ttinguel to boil _a Tongue, to boil a^ I Rats. Jft«<tftve  them away  from your
                                         proniises.to make castor oil palatable,
                                         swallowing poison, to clean looking-
                                         glasses, to prevent flies  from injuring
                                         picture-frames, glased, &c, to soften
                                      j   old hard putty when glass is bioken,
                                      i   watery potatoes,                    60
                                      ! Composition for grafting, cologne water.
  Calf's Head and Pluck,            22
Stuffing,  roast Turkey, to roast Geese
  and Ducks.to boil a Turkey.wild fowl, 23
To roast a fowl,('hickens,to boil a fowl,
  roasted Pigeons, meat Pies,         24
FISH.  To boil  a Salmon, to  make a
  chowder, clam chowder, fried Eels.to
  broil  Fish,                        25)  sarsaparilla mend, lemon svrup.furn.
OYSTERS. Oyster sauce, to stew oys-   j  ture varnish, good blacking, water-
  ters,                              25 j  proof blacking,                     61
To fry Oysters, oyster Soup,          26 \ To take out stains, to take out. mildew,
VEGETABLES.  To make vegetables   !  to remove stains from  broadcloths, to
  eat tender,Potatoes,mashed Potatoes,   \  extract  paint from cotton, silk and
  to roast Potatoes,                  26
Turnips, ereen Peas, baked Beans,
PRESERVES.  To preserve  Citron.to   j
  preserve Apples, black Currants,    27 )
Cherries.Gooseberries.to boil Pears.for   ,
  making Pickles, to pickle cucumbers, 2d j
Tomato Pickles,                       j
JAMS and JELLIES. Peach Jam,™ *-   J
  berry Jam, strawberry  Jam, white or   )
  red currant Jam,                   29 j Directions for carpets,
Apple Jelly, ra*berry, red currants, and    Directions for cleansing silk good",
  strawberry Jellies,                     To dye  black, green and blue dye, for
COOKERYFOR THE SICK.  Water      silksan.l woolens,
  gruel, toast water,                 30  Yellow dyes,
Beef tea.drink in a fever,saeo,sago milk,
  broth,grael,milk porrage,boiled chick-
  ens, egg and wine,                 31
DRINKS FOR THE SICK. Apple tea,
  a very refreshing  draught in a fev»r,   .
 toast water,                       39 '
  rfliini.1  Ifrinil lluiu tuilinii 91 in  anil
  woolen goods, to remove black stains
  from scarlet woolen goods.to extract
  grease from silks, paper,woolen goods
 .and floors                         62
To extract stains from  white cotton
  goods an I iobre I silks, directions for
  washing c.ilic- es, _                  63
Directb ns.t'or wasning  woolens, dirc-
  tions for washing white cotton cloth, 64

                                    66
                                    67
                                    68
Red dyes,                            69
Slate  colored dye. to cleanse  feather
  beds and mat ressex,                 70
Toclean mahognnv and marble furni-
  ture, coloring tLe hair,              71 
THE  FAMILY  COMPANION.
     Tea, Coffee, Chocolate and Shells.

   Tea.—Be sure that the water boils.  Scald the pot,
 and  put in  a  tea-spoonful  for each person   Upon
 green tea pour a little water, and allow it to stand two
 or three minutes where it will keep hot; then fill the
 pot from the tea-kettle.  Green tea should never be
 boiled, and it is rendered dead by being steeped long.
   Of black tea the same measure is used;  the  pot
 b^ing filled up at first, and set immediately upon coals
 or a stove, just long enough to boil it.  Water should
 be added  to the  tea-pot  from the tea-kettle; never
 from  the water pot, as in that case it cannot be boiling
 hot.   Black and green tea are good mixed.
   To make Coffee.—Put a large coffee-cup full into a
 pot that will hold three pints of water; add the white
 of an egg, or a few shavings of isinglass, or a well
 cleansed and dried bit of fish-skin of the size of a
 nine-pence.   Pour upon it boiling water, and boil it
 five or six minutes. Then pour a gill from the spout,
 in order to remove it. and pour it back into  the pot.
 Let it stand eight or ten minutes,  where it will  keep
 hot, but not boil; boiling coffee a great while makes
 strong, but not so  lively or  agreeable. If you have
 no cream, boil a sauce-pan of milk, and after pouring
it into the pitcher, stir it now and then, till the break-
fast is ready, that  the  cream may not seperate from
the milk.  Make coffee stronger or weaker, as you pre- 
s
THE FAMILY  COMPANION.
 fer, by using a larger  or  smaller measure of ground
 coffee.
   Coffee Milk.—Put a desert-spoonful of ground cof-
 fee into a pint of milk; boil it a quarter  of an  hour
 with a shaving or two of isinglass;  then let it stand
 ten minutes and pour it off.
   Chocolate.—For those who use a great deal of cho-
 colate, the following is an economical method.  Cut a
 cake into small bits and put them into*a pint of boil-
 ing water.  In a few minutes, set it off" the fire  and
 stir it well, till the chocolate is dissolved ; then boil it
 again gently a few minutes, pour it into a bowl,  and
 set it in a cool place.  It will keep good  eight or  ten
 days.  For use, boil a  spoonful or two in a pint of
 milk,-with sugar.

   Common mode of making Chocolate.—Shave  fine
 an inch of a cake of chocolate ;  pour on  it a quart of
 boiling water; boil  it  twenty minutes, add milk in
 such proportion as you like, and boil it up again.
   Cocoa.—Boil two large  spoonfuls of ground cocoa
 in a quart  of water half an hour; skin off the  oil,
 pour in three gills of milk, and boil it up again.  It is
 the best way to make it the day  before it  is used, as
 the oily substance can be more perfectly removed
 when the cocoa is cold.

   Shells.—Put a heaping  tea-cup  full to a quart of
 boiling water.   Boil  them  a  great while.  Half an
 hour will  do, but two or three  hours  is  far better.
 Scald milk as for coffee.  If there is not time to boil
shells long enough before breakfast, it is well to soak
 them over night and boil  them in the same water in
morning. 
THE FAMILY COMPANION.
9
                    Bread.
  Bread made of wheat flour, when taken out of the
oven, is unprepared for  the  stomach.   It  should  go
through a change, or ripen before eaten.  Bread will
always taste of the air that surrounds it while ripen-
ing—hence it should ripen where the air is pure.  It
should be light, well baked,  and ripened, before  it is
eaten.   In summer  bread should be mixed with cold
water.  In damp weather the water should be tepid,
and in cold weather quite warm.
   Wheat Bread.—Take two quarts of wheat meal,
half a cup of molasses, a tea-cupful of lively yeast,
mixed up with warm water ; let it stand in a warm
place an  hour and a half;  if necessary add a  little
saleratus; bake it  an hour and a half.
  Brown Bread.—Put the Indian meal in your bread-
pan.  Sprinkle a little salt among it, and wet it thor-
oughly with scalding water.  When it is cool put in
your rye; add  two gills of lively yeast, and mix it
with water as stiff as you can knead it.   Let it stand
an hour and a half, in a cool place in summer, on the
hearth, in winter.   It should be put into a very hot
oven, and baked three or four hours.
  Rye and Indian Bread.—Take about two quarts of
Indian meal, and scald it; then add as much rye meal,
a tea-cup full of molasses, half a pint of lively yeast.
If the yeast is sweet, no  saleratus is necessary.   If
sour, put in a little ; let it stand from one to two hours,
till it rises;  then bake it about three hours.
   Cheap and Healthy Bread.—Take a pumpkin and
boil  it in water until it is quite thick, then add flour
so as to make it dough.
  Dyspepsia Bread.—Three quarts unbolted wheat
meal; one quart of soft water, warm, but not hot; one
gill of fresh yeast; one gill of molasses, or not,  as
may suit the taste.  If you put this in the oven at the
exact time when it is risen enough, saleratus will not
be necessary. 
    10           THE  FAMILY COMPANION.

      Rice Bread.—Boil a pint of rice, soft; and a pint of
 ;  yeast; then three quarts of wheat flour;  put it to rise
. ,  in a tin or earthern vessel, until it has risen sufficiently; .
   divide it into three parts ; then bake as other bread,
   and you will have three large loaves.
      Cream  Tartar Bread.—One quart of flour,  two
   tea-spoonfuls of cream tartar, one of saleratus, two
   and a half cups of milk; bake twenty minutes.
      Sour Milk Bread.—Have ready your flour, sweeten
   your milk with a little saleratus, add a little salt; make
   it rathet  soft, and pour it into your pan and bake it.

      Rolls.—Warm an ounce of butter in half a pint of
   milk, then add a spoonful and a half of yeast, and a
   little salt.  Put  two pounds of flour in a pan, and mix
   in the above ingredients.   Let it rise an hour or over
   night in  a cool place ; knead it well, make into seven
   rolls,  and bake them in quick  oven.  Add half a tea-
   spoonful of saleratus just as you put the rools into the
   baker.
      Short Rolls.—Take about two pounds of flour, add
   a piece of butter half the size of an egg, a little salt,
   an egg, two spoonfuls of yeast, and mix it with warm
   milk;  make it into a light dough, and let it stand by
   the fire all  night; should it sour, put in a little salera-
   tus.  Bake them in a quick oven.
      Light Biscuit.—Take  ten pounds of flour, a  pint
   of  buttermilk, half a tea-spoonful  of  seleratus,  put
   into the  butter-milk, a small piece of butter or lard
   rubbed into the flour ; make it about the consistency
   of  bread before baking.

      Bread Biscuit.—Three pounds of flour, half a pint
   of  Indian meal,  sifted, a little butter, two spoonfuls of
   lively yeast; set it before the fire to rise  over  night;
   mix it with warm water.

       Brown  Bread Biscuit.—Two quarts  of  Indian
   meal, a pint and a half of rye, one cup of  flour,  two 
y
             THE FAMILY COMPANION.           11

 spoonfuls of yeast, and a table spoonful of molasses.
 It is well to add a  little saleratus  to  yeast  almost
, always, just as you put it into the article.   Let it rise
 over night.
                     Cakes.
  Hot Cakes.— Scald a quart of Indian meal  with
just water enough to make a thick batter.  Stir in  a
little salt, and two table-spoonfuls of butter.   Pour it
into a buttered pan, and bake it half an hour.
  Drop Cake.—One pound of flour, one pound of su-
gar, eight eggs leaving out half the whites, rose-water,
and nutmeg to your taste.
   Cup Cake.—Nine cups of flour,  four of sugar, two
of butter, half a cup of milk, two  spoonfuls of salera-
tus, eight eggs, spice to your liking.
   Frosting for Cake.—Whites of  eight eggs, two
 pounds  loaf sugar,  half an ounce of white starch,
 half an ounce of gum arabac, beaten till it looks white
 and thick : dry it in a cool oven.   '  f
   Queen Cake.—Meat one pound of butter to a cream
 with some  rose water, one pound  of flour, one pound
 of sifted sugar—beat all  well  together—add  a few
 currents washed and  dried—butter small  pans of a
 size, for the purpose, grate sugar over them—they may
 be done in a yankee baker.
    Short Cake.—Rub a very small bit of shortning,
 or three table-spoonfuls of cream, with the flour; put
 a tea-spoonful of dissolved saleratus into your sour
 milk, and mix the cake pretty stiff, to bake quick.
    Superior Indian  Cake.—Take  two cups of  Indian
 mealfone  table-spoonful  of molasses,  two  cups  oi
 sweet milk, a little salt, a handful of flour, and a little
 saleratus. 
 12          THE FAMILY COMPANION.

   Loaf Cake.—Take two pounds  of  flour, half a
 pound of sugar, a quarter of a pound of butter, three
 eggs, one gill of milk, one half tea-cupful of .sweet
 yeast, cloves and nutmegs for spice.
   Sponge Cake.—Foiu large eggs, two cups of  flour,
 two cups of sugar, even full; beat the two parts  of
 the eggs separate, the white to a froth, then beat them
 together, then stir in the flour, and without delay put
 it into the oven.
   Cheap Sponge Cake.—Four eggs, three cups of su-
 gar, one cup of milk, one tea-spoonful  of saleratus,
 flour enough to make a good stiff  batter, a  little salt
 and spice, quick oven.  Bake it twenty minutes.
   Milk Biscuit.—Take  four pounds of  flour,  two
 pounds of lard, and  butter rolled well; mix it with
 milk—add a little salt.
   Coffee Cakes.—Take some rice  that has been boiled
 soft, twice as much flour as rice, a little fine Indian
 meal, and a  little yeast.  Mix it with cold water, and
 let it rise over night, this will make a very fine biscuit
 for breakfast.
   Tea Biscuit.  .Take one pint of sour milk, one tea-
 spoonful of  saleratus, flour enough to  knead up, a
small piece of lard or butter, a little salt;  roll it out,
 and cut it into small biscuits.
  Johnny Cake.—Three pints of Indian meal, one egg,
 a spoonful of sugar, and mix  it with milk or water;
 spread it on  a tin and bake it.
   Wedding  Cake.—Take four pounds of flour,  three
 of  butter, three of  sugar, four of currants, two  of
raisins, two  dozen of  eggs, one  ounce of  mace  and
three nutmegs;  a little citron and  molasses improves
it.   Bake about three hours.
   Pound Cake.—One pound of flour,  one   pound  of
sugar, one pound of butter, ten eggs, rose water and
 nutmegs. 
THE FAMILY COMPANION.
13
  Jumbles.—Take four eggs, three cups of sugar, a
little nutmeg,  a tea-spoonful of  saleratus, a cup of
gutter.   Stir in the flour till it will roll;  cut in rounds,
with a hole in the centre.   Roll them in sugar.
   Baker's Gingerbread.—Three fourths of a pound of
flour, one quart of molasses, one fourth of a pound of
butter, one ounce of saleratus, and one ounce of gin-
ger.
   Tea Cake.—Take four cups of flour three of sugar,
one of butter, three eggs, one cup of milk, one spoon-
ful of saleratus.
   Family Gingerbread.—Four cups of molasses, two
cups of  boiling water, four tea-spoonfuls of saleratus,
 a small  piece of melted butter;  make  it stiff with
 flour ; roll it thin, and bake in pans.
    Wafers.—One pound  of flour, quarter of a pound
 of butter, two eggs beat, one glass preserved quince
 juice, and a nutmeg.
   Fried Wafers.- -Two eggs, two large  spoonfuls of
 sugar, one nutmeg; flour enough  to knead up  hard;
 rolled thin.
    Composition Cake.—One pound  of flour, one cup
 of sugar, half a pound of butter, seven eggs, half a
 pint of  cream.
    Common Flat Jacks.— One quart sour  milk, thicken
 it with  flour, two tea-spoonfuls  of saleratus, and a lit-
 tle salt.
   Buckwheat Cakes.—-Mix your flour with  cold wa-
 ter ; put in a cup of veast, and a little salt;  set it in
 a warm place, over night.   If it should be sour in the
 morning, put in a little saleratus ;  fry  them  the same
 as flat jacks;  leave enough to rise the next mess.
    Dough Nuts, No. 1.—Three  cups of sugar, three
 eggs, one cup of butter, one pint of  buttermilk, one
 cup of  cream, one nutmeg, saleratus sufficient for the
 buttermilk ; mould with flour.
         2 
14
THE FAMILY  COMPANION.
  Dough Nuts, No. 2.—One pound of flour, quarter of
a pound of butter, quarter of a pound of sugar, five
eggs, spice.                                      ,
  Economical Dough Nuts, No. 3.—One cup of sweet
milk, one cup of sugar, one tea-spoonful of saleratus,
flour enough to make it roll.   Salt and spice to suit
your taste ; two or three plums in each cake improves
them.
                   Puddings.
   Pudding Sauce.—One  pint  of sugar, one  table
spoonful of vinegar, a piece of butter  the  size of an
egg;  boil fifteen minutes;  add one table  spoonful of
rose water,a  little nutmeg; boil it, with the sugar, in
nearly a pint of water, and a large table-spoonful of
flour.

   Bread Pudding.—Take a quart  of milk, in which
soak crumbs  of dry bread, or cracker, till it is  soft,
and as thick as batter; add three eggs, a little sugar,
and a little saleratus ; bake it about three quarters of
an hour; serve up with sauce.
   Boiled Apple Pudding.—Line a  basin with paste,
tolerably thin, fill it with the apples, and cover it
with the paste; tie a cloth over it, and boil it about
an hour and a half,  till the apples are done soft.
   Baked Rice Pudding, No. I.—Swell a coffee cup of
rice, add a quart of  milk ;  sweeten it with brown su-
gar, and bake it about an hour, or a little more,  in a
quick oven  or baker.

  Baked Rice Pudding,  No.  2.—Two cups of rice
two quarts of milk ;  half a cup of sugar,  a large tea-
spoonful of salt; bake it two hours, serve it up  with
butter.

   Boiled Bread Pudding.—Grate white bread,  pour 
THE FAMILY COMPANION.
15
boiling milk over it, and cover it close, when soaked
an hour or two, beat it fine, and mix it with two  or
three eggs well beaten, put it into a basin that will just
hold it; tie a floured cloth over it,  and put it  in boil-
ing water.  Serve it up with nice sauce.

  Sago Pudding.—A large table-spoonfull of sago,
boiled in onequartof milk, the peel of a lemon, a little
nutmeg, and four eggs.   Bake it about an hour and a
half.

  Apple Pudding.—Set your tin pail or kettle on the
stove, put in a cup of water, cut in four large apples,
one pint sour milk, one large tea-spoonful of  saleratus;
mould your crust and spread it over  the top;  cover it
tight; bake it one hour.

  Batter  Pudding, No. 1.—One quart of milk, three
eggs, one table-spoonful of salt, flour enough to make
a batter;  beat the ingredients till free from lumps, and
it will not rope; boil it  one hour  and a half; if the
batter be  quite thin, butter the bag.

  Baiter  Pudding, No. 2.—A pint of milk, four  eggs
made thick  with flour,  a  little thicker than cream.
Boil it one hour ; serve it up with sauce made  with
flour and  water, butter, sugar, a little vinegar, or tart,
with spice to your taste.
  Sunderland Pudding.—Eight  spoonfuls of flour,
three eggs, one pint of milk; baked in cups about fif-
teen minutes, with sauce.

   Tapioca Pudding.—Six table-spoonfuls of tapioca,
one  quart of milk, three eggs, sugar and spice to  your
taste; heat the milk and tapioca moderately; bake it
one  hour.

   Wheat Meal Pudding.—One quart of boiling water,
one  large tea-spoonful of salt, made stiff with wheat.
Served up with cream or sweet sauce. 
16
THE FAMILY COMPANION.
  Indian Hasty Pudding.—Put  in three pints  of
water and a table-spoonful of salt, and when it begins to
boil, stir in  about halt enough of meal;  after boiling,
stir in more meal, and boil awhile longer, then stir in a
little more meal, and boil it till it is thoroughly cooked.
  Boiled Indian Pudding.—One  quart of milk, five
gills of meal, four eggs, a tea-spoonful of salt, and one
of molasses; boil three hours.
  Another.—Three cups of Indian meal, half a cup of
molasses mixed with lukewarm  water rather stiff.
Boil two hours.
              Pastry and  Pies.
  Common Paste for Pies.—Take a quantity of flour
proportioned to the number of pies you wish to make,
then rub in some lard and salt, and  stir it with cold
water; then roll it out, and spread on some lard, and
scatter over some dry flour;  then  double it together,
and cut it to pieces, and roll  it to the thickness you
wish to use it.
  Good Common Pie Crust.—Allow one hand as full
of flour, as you can take it up, for each pie;  and  for
each  three  handfuls,  allow two heaping spoonfuls
of lard or butter; rub in a part as directed, and roll in
the rest.
  Cream  Crust.—This is the most  healthy pie crust
that is  made.  Take cream, sour or sweet, add salt,
and stir in flour to make it stiff: if the cream  is sour,
add saleratus in proportion  of one  tea spoonful to a
pint; if sweet, use very little saleratus.   Mould it as
little as you can.
  Rich Puff Paste.—Weigh an equal quantity of but-
ter with as much fine flour as you  judge necessary,
mix a little of the former with the latter, and wet it
with  as little butter as will make it into  a stiff paste. 
THE FAMILY COMPANION.          17
Roll it out, and put all the butter over it in slices, turn
in the ends, and roll it thin; do this twice, and touch
it no more than can be avoided.
  Paste for a good, Dumpling.—Rub into a pound of
flour, six ounces of butter; then work  it into a paste,
with two well beaten eggs and a little water.   If you
bake this paste, a large  table-spoonful of loaf sugar
may be added to it,
  Paste for  Family Pies.—Rub into one pound and
a half of flour, half a pound of butter; wet it with cold
water  sufficient to make a stiff paste; work  it well,
and roll it out two or three times.
   Plain Mince Pies.—These may be made of almost
any cheap pieces of meat, boiled till tender;  add suet
or salt pork chopped very fine;  two thirds as  much
apple  as meat;  sugar  and spice to your taste.  If
mince pies are eaten cold, it is better to use salt pork
than suet.  A lemon and a little syrup of sweetmeats
will greatly improve  them.  Clove is the most im-
portant spice.
   Apple Mince Pies.—To twelve apples chopped fine,
add six beaten eggs, and a half a pint of cream.  Put
in spice, sugar, raisins or currents, just as you would
for meat mince pies.  They are very good.
   Cherry Ptes.— The common red cherry makes the
best pie.   A large deep  dish is  best.  Use  sugar in
the proportion directed for black berries.
   Whortleberry, or Black berry Pies.—Fill the dish not
quite  even full, and to each pie of the size of a soup
plate, add  four  large spoonfuls of sugar;  for black
berries and blue berries, dredge a very tittle flour over
the fruit before you lay on the upper crust.   See gen-
 eral observations.
   Apple Pie.—Peel the  apples, slice them thin, pour
 a little molasses, and sprinkle some sugar over them;
 grate  on some lemon  peel, or nutmeg.   If you wish
 to make richer, put a little butter on the top. 
18
THE FAMILY COMPANION.
  Pumpkin Pie.—Take out the seeds, and  pare the
pumpkins; stew and strain it through a coarse seive.
Take two quarts of scalded milk, and eight eggs, and
stir four pumpkins into  it;  sweeten it with sugar
or molasses.  Salt  it, and season with  ginger, cinna-
mon or grated lemon peal to your taste.   Bake with a
common crust.   Crackers pounded fine, are good sub-
stitutes for eggs.  Less eggs  will do.

  Carrot Pies.—A very good  pie  may be  made of
carrots in the same  way that you make pumpkin  pies.

  Rhubarb Pies.—Pull the rhubarb from the root, in-
stead of cutting it; peel off  the skin from the stalk,
and cut  into small pieces;  put them in  the pie  with
plenty of brown  sugar;  you can hardly  put in too
much,  Cover the  pie, and bake, like apple, in a deep
plate.
  Mutton Pie—Cut steaks from the loin  of mutton,
beat them and remove some of the fat;  season it well,
and  put a  little  water at the bottom of the  dish.
Cover the whole with a pretty thick paste, and bake it.

  Chicken Pie.—Cut up your chicken; parboil it; sea-
son it in the  pot;  take up the meat, put  in  a  flour
thickening, and scald the gravy; make the crust of
sour milk made sweet  with  saleratus ;  ^»ut in a piece
of butter or lard the size of an egg ; cream is prefer-
able to sour milk, if you have it.  Take a  large tin
pan, line it with the crust, put in your meat, and pour
in your  gravy from the pot;  make it nearly full, cover
it over with the crust, and leave the vent; bake it in
a moderate oven two hours, or two and a half.
  Custard Pie.—For a large pie, put in three eggs, a
heaping table-spoonful of sugar, one pint  and a half
of milk, a little salt, and some nutmeg grated on.  For
crust, use common pastry.

  Rice  Pie.—Boil your  rice  soft; put one egg  to 
•
             THE  FAMILY  COMPANION.           19

each pie, one table-spoonful of sugar, a little salt and   •
nutmeg.

  Lemon Pie.—Take one lemon and a half, cut them
up fine, one cup of molasses, half a cup of sugar, two
eggs; mix them together, prepare your plate, with a
crust in  the  bottom ; put in half the  materials, lay
over a crust, then put in the rest of the materials, and
cover the wole with another crust.
                   Custards.
  Boil a quart of milk with a bit of cinnamon, and
halt a lemon peel, sweeten it with nice  white sugar,
strain  it, and when a  liitle cooled mix  in gradu-
ally seven well beaten eggs, add  a table-spoonful of
rose water: Stir all together over a slow fire till it is of
proper thickness, and then  pour it into your glasses.
This  makes good boiled  custards.
  Another  Way.—Take six eggs, leave out the whites,
mix  your eggs  and sugar together with some rose
water, then boil a pint  of rich  milk and put  in the
eggs ; let it. simmer a minute or two, and stir it to pre-
vent its curdling.
  Baked Custard.—Two quarts of milk, twelve eggs,
twelve ounces of sugar, four spoonfuls of rose water,
one nutmeg.
   Cream  Custard.—Eight eggs beat and put into two
quarts of cream, sweetened to the taste, a nutmeg and
a little cinnamon.
   Common Custard.—Boil a pint  of milk with a bit
of cinnamon and lemon peel, mix one  table-spoonful
of potatoe flour  with two of cold milk, put in a seive
and pour the boiling milk upon it, let it run in a basin,
mix in by degrees the well beaten yolks of three eggs.
Sweeten and  stir it  over  the fire a few minutes to
thicken. 
20           THE FAMILY COMPANION.

  Rice Custard.—Mix a pint of milk, have a pint of
cream,  an ounce of sifted ground rice, two  table-
spoonfuls of rose water, sweeten with loaf sugar, and
stir all well togethertill it nearly boils; add the well
beaten yolks of three eggs.  Stir and let it simmer for
about a minute, pour it into a dish or serve it in cups,
with  sifted loaf sugar and a little  nutmeg over the
top.

  Custards to turn out.—Mix with the  well beaten
yolks of four eggs a pint of new milk, half an ounce
of dissolved isinglass, sweeten  with loaf sugar and
stir it over a slow fire till it thickens; pour it into a
basin, and stir it  till  a  little cooled, then pour  it in
cups to turn out when quite cold.   Add  spice as you
like to the beaten eggs.
                     ITIeats.
  Meat to be in perfection should be  kept a  number
of days when the weather will admit of it.  Beef and
mutton should be kept at least a week in cold weather,
and poultry  three or four days.  It should be kept in
a cool, airy place, away from the flies,  and if  there is
any dangerof its spoiling, a little salt should 6e rubbed
over it.  The best  way to  boil it is to put it in cold
water, and boil it gently, with just  water enough to
cover it, as it hardens by furious  boiling.   The scum
should be taken off as soon as it rises.  The liquor in
which all kinds of fresh meat is boiled, makes a good
soup, when  thickened and seasoned.

  Roast Beef—The tender loin, and first and second
cuts  off  the rack, are the  best roasting  pieces—the
third  and  fourth cuts are good.   When the  meat
is put to  the fire, a little salt should be sprinkled on
it, and the   bony  side turned  towards  the fire first.
When the bones get well heated  through, turn  the 
             THE FAMILY COMPANION.           21

meat, and keep a brisk fire—baste it  frequently while
roasting.  There should be a little water put into the
dripping pan when the meat is put down to roast.   If
it is a thick piece, allow fifteen minutes to each pound
to roast it in—if thin,  less  time will  be required.
  Beef Steak.—The  tender  loin is  the best piece for
broiling.  A steak from the  round or shoulder clod
is good  and comes cheaper.  If the  beef is not very
tender, it should be laid on a board  and pounded, be-
fore broiling or frying it.   Wash it in cold water, then
lay it on a gridiron, place it on a hot bed of coals, and
broil it as quick  as  possible, without burning it.   If
broiled slow, it will not be good.  It  takes  from
fifteen to twenty minutes to broil a steak.   For seven
or eight pounds of  beef, "cut up  about a quarter of a
pound of butter.  Heat the  platter very hot that the
steak is to be put  on, lay the butter  on it, take up the
steak, salt and pepper it. on both sides.  Beefsteak to
be  good, should be  eaten as soon as cooked.  A few-
slices of salt pork broiled with the  steak, makes a rich
gravy with a very little butter.  There should always
be  a trough  to  catch the  juices  of the meat when
broiled.   The same  nieces  that are good broiled, are
good for frying.   Fry a few slices of salt pork, brown,
then  take them up and put in the beef.  When brown
on both sides, take it up,  take  the  pan off the fire, to
let the fat  cool;  when  cool, turn in half a tea cup of
water, mix  a couple of tea-spoonfuls  of flour with a lit-
tle water, stir it into the fat, put  the pan back on the
fire, stir it till it boils  up, then turn  it over the beef.
   Soups.—To extract the strength from the meat, long
and slow boiling is  neccessary; but care must be
taken that the pot is never off the boil.  All soups are
better for being made  the day before they are to be
used, and they should then  be strained into earthen
pans.  When soup has jellied in the patu, it should not
be removed into another, as breaking it will occasion
its becoming sour,  sooner than  it  would otherwise 
22
THE FAMILY  COMPANION.
do.   When  in danger of not keeping, it should be
boiled up.
  To Roast  Veal.—Veal should  be roasted brown,
and if a fillet or loin, be sure and paper  the fat that as
little of it may be lost  as  possible.  When nearly
done, baste it with butter and dredge it  with flour.
  To Roast Pork.—Pork should be well  done.  When
roasting a loin, cut the skin across with  a  sharp knife,
otherwise the cracking is  very bad to manage.  A
spare-rib, should be basted with a little  butter, a little
flour, and sweet  herbs, or sage and onions, as  best
suits the  taste of the employers.   Apple-sauce should
be served with this dish.
  To Boil a Ham.—Put a ham in a boiler, whilst the
water is cold; be careful that it boils slowly/  A ham
of twenty pounds takes four hours and a  half, larger
and  smaller  in  proportion.   Keep  the  water well
skimmed.  A green  ham wants no soaking, but an
old one must be  soaked sixteen hours in  a  large tub
of water.
  Baked  Tongue.—Season with common  salt and
salt-petre, brown  sugar, pepper, cloves, mace, and all-
spice, in fine powder, for a fortnight;  then take away
the pickle, put the tongue into a small pan ; lay some
butter on it,  cover it with browncrust, and bake slow-
ly, till  so tender that a straw would go through it.
To be eaten  when cold.   It will keep a  week.
  To Boil a Tongue—Put a tongue, if soft, in  a pot
over night, and do not let it  boil till about  three hours
before dinner; then boil till dinner time;  if fresh out
of the pickle, two hours and a half, and putit in when
the water boils.

  To Boil a  Coifs Head and Pluck.—Clean the head
very nicely,  and  soak  it in water till  it looks very
white.  The tongue  and heart need longer cooking
than the  rest. Boil  these an  hour and  a  half, the 
THE FAMILY  COMPANION.
23
head an hour and a quarter, and the liver an hour; tie
the brains in a bag, and boil them one hour.   Take up
all at the same time; serve up the brains with pounded
cracker, butter, pepper, vinegar and salt.   To be eaten
with butter gravy.

  Stuffing.—Take  dry  pieces of bread  or crackers,
chop them fine, put in a small piece of butter; or a lit-
tle cream, with sage, pepper, and salt, one egg, and a
small quantity of flour, moistened with milk.

  Roast  Turkey.—Let the turkey be picked clean, and
washed and wiped dry, inside and  out.  Have your
stuffing prepared, fill the  crop and then the bag full;
sew it  up, put it on a spit, and roast it, before  a mod-
erate fire, three hours.  If  more  convenient, it  is
equally good when baked.  Serve up  with cranberry,
or apple sauce, turnipsauce, squash, and a small Indian
pudding, or dumplings, boiled hard, is a good substi-
tute for bread.
   To Roast Geese and Ducks.—Boiling water should
be poured all over, and inside of a goose, or duck, be-
fore you prepare them for cooking, to take out the strong
oily taste.   Let the fowl be picked clean, and wiped
dry with  a  cloth,  inside and out;  fill the  body and
crop with stuffing;  if you prefer not to stuff it, put an
onion  inside ; put  it down to  the  fire, and  roast it
brown.  It will take about two  hours  and a half.

   To boil a Turkey.—Stuff a young turkey, weighing
six or  seven pounds, with bread, butter, salt, pepper,
and minced parsley; skewer  up the  legs and wings
as if to roast; flour a cloth, and pin around it.  Boil
it forty minutes, then set off the kettle and let it stand,
close covered, half an  hour  more.  The steam will
cook it sufficiently.  To be eaten with drawn butter
and slewed oysters.
   Wild Fowls.—These fowls always require a brisk
fire, and  should be roasted till they are a  light brown 
24           THE FAMILY  COMPANION.
but not too much, otherwise they loose their flavor by
letting the gravy run out.
   To Roast a Fowl.—It is picked, nicely cleaned and
singed, the neck is cut off, the  fowl washed.  It is
trussed, and dredged with flour, and when put down
to roast, basted with butter.  When the  steam draws
towards the fire it is done.  A good sized fowl will re-
quire above an hour to  roast.  Make a rich gravy from
the drippings, add  butter, a little thickening and  the
inwards, nicely chopped, after you  have boiled  them
soft.
   Chickens.—They must be roasted as above—they
will require about thiee quarters of an hour, if of com-
mon size, before a brisk fire.

   To Boil a Fowl.—When nicely singed, washed,
and trussed, it is well dredged with flour, and put on
in boiling water, and if a large one, boiled nearly an
hour.  It is  served with parsley and butter.   Boiled
chickens may be  stuffed, they require a little longer
boiling.
   Roasted Pigeons, should  be often basted with but-
ter; considerable pork  should be put in the stuffing,
that they may not be dry ;   Serve them with parsley
and butter in the-dish, or make a gravy  of the giblets,
some minced parsley, seasoned with pepper and salt.
   Meat Pies—Have  a  good  crust ready; let your
meat be cold, put such seasoning as you like, and cut
small pieces of butter over  the top,  before  putting on
the upper crust.  Allow  suffidient moisture..
              To Boil Salmon.
  To Boil Salmon.—Clean it carefully, boil it gently
twenty or thirty minutes, and take it out of the water 
THE FAMILY COMPANION.
25
as soon as it is done.  Let the water be warm if the
fish is split.

   To make a Chowder.—Lay some slices of good  fat
pork, in the bottom of your pot, cut  a fresh cod into
thin slices, and lay them top of the pork,  then a layer
ot biscuit, and alternately the other materials, till you
have used them all, then put in a quart of water. Let
it simmer till the fish is  done; previously to its being
thoroughly done, add pepper, salt, and such  seasoning
as you like, and a thickening of flour, with a coffee
cup of good cream, or rich milk.
   Clam Chowder, is made in the  same way, only the
heads  and hard leathery  parts must  be cut off.
   Fried  Eels.—Parboil  them  a few  minutes, then
have your fat ready and fry them.   An improvement
is to dip them into an egg, and crumbs of bread.
   To  broil Fish.—Let it have been  caught one day-
lay the inside on the gridiron and not turn it till it is
nearly done.
                    Oysters.
   Oyster  Sauce.—When your  oysters are opened,
take care of all the liquor, and give them one boil in
it.  Then take the oysters out, and put to  the  liquor
three or four blades of mace; add to  it some  melted
butter, and some good cream; put in  oysters and give
them a boil.
   To Stew Oysters.—Put the  liquor  in a  sauce  pan
upon hot coals; when it all but boils  up, add the oys-
ters, and pour  in a little milk, or if you  choose  water
about a tea cup to a quart of oysters.  Let them boi
up a  minute,  not more; meantime,  put in a small
piece of butter, and dredge in some flour; set the sauce
pan off and stir the oysters  till the butter is melted.
           3 
26
THE FAMILY COMPANION.
Lay some crackers or  toasted bread in the  dish, and
pour on the oysters.   They  are very fine with roast
or boiled turkey.
   To Fry Oysters.—Make a batter of two eggs, three
gills of inilk, two  spoonfuls of flour, and some fine
biead crumbs.  Beat  it well.  Dip each oyster into
the batter, and fry in lard.                          \
   Oyster Soup.—Boil  the liquor with chopped celery
and a little  butter.  When  it boils up, add  half as
much milk as there is  liquor.  Have the oysters ready
in a dish upon a slice of toasted bread, and when the
liquor boils up again, pour it over them.
                  Vegetables.
  To make  Vegetables eat  tender.—Put  a spoonful
or two of pearlash  or  soda  into  the water you  boil
them in.
  Potatoes.—To boil  potatoes, peel round  a  narrow
strip in a ring, before putting them into the pot, to give
them a chance to burst a§id  become  mealy.  Do not
let them stop boiling for an instant, and when they are
done, turn the water  off completely, and throw in a
little salt, which will absorb  the  moisture remaining.
Most  potatoes  will  boil in the course of half an hour,
new ones takes less time.  Sweet potatoes are better
baked than boiled.
  Mashed Potatoes—When your  potatoes are thor-
oughly boiled, drain them quite  dry, pick out every
speck, and while hot,  rub them through  a colander;
to every pound of potatoes, put about half an ounce of
butter and a table spoonful of milk ;  egg them with
the yolk of an egg, and brown them before a slow fire.
To fry or broil them, boil them first.
   To Roast Potatoes.- -Some cooks boil them till they
are half done, and then put them in a baker before a
moderate fire. 
THE FAMILY COMPANION.
27
  Turnips.—Peal off the  outside; if you  slice them
they will boil sooner; when tender, take them upand
mash them with butter, or boil and serve them whole.
  Green Peas.—Should be young and  fresh shelled:
wash them clean ;  put them into fresh  water just
enough to cover them, and boil them till they take up
nearly  all the water; then take them upand all the
water with them, and season them with salt  and butter.
  Baked Beans.—Dissolve a lump of saleratus as big
as a walnut, with your beans before baking and you
will find them greatly improved.
                   Preserves.
   To Preserve Citron.—Pare and cut open the citron,
clean all out except the rind; boil  it till soft.  To  a
pound of citron, add a pound of sugar and a lemon to
eafch pound:  put  the  sugar  and lemon together and
boil it till it becomes a syrup, skimming it well;  then
put the syrup and citron together and boil it an hour.
   Preserved Apples.—Weigh equal  quantities of good
brown sugar and of apples ; peel, core and mince them
small.  Boil the sugar, allowing to  every three pounds
a pint of water; skim it well, and boil it pretty thick;
then  add the  apples, the  grated peel of one or two
lemons, and two or three pieces of white ginger if you
have  it;  boil  till the apples fall and look clear and yel-
low.  This preserve will keep for years.
   Black Currants.—Gather the  currants upon a dry
day ;  to every pound allow half a  pint of red currant
juice  and a pound and a  half of finely pounded loaf
sugar.  With scissors clip off the heads and stalks ;
put the juice, currants, and sugar in a preserving pan ;
shake it frequently tell it  boils;  carefully remove the
fruit from the sides of the pan;  and take off the scum 
28
The family companion.
as it rises; let it boil for ten or fifteen minutes.  This
preserve is excellent, eaten with cream.
   Cherries.—To a  pound  of  cherries, allow three
quarters of a pound of fine loaf sugar;  carefully stone
them, and as they are done throw part of the sugar over
them; boil them fast with the remainder of the sugar,
till the fruit is clear and the syrup thick.  Take off the
scum  as it rises.
   Gooseberries.—The  tops and  tails being removed
from the gooseberries, allow an equal quantity of finely
pounded  loaf sugar, and  put a layer of each altern-
ately, into a large deep jar; pour into it as much drip-
ped red currant juice as will dissolve the sugar, adding
its weight in sugar.  The next day put all in a pre-
serving pan and boil it.
   To Boil Pears.—Parboil the pears in water; peel
them.  Clarify your sugar and boil them till they be-
come  red  and clear; lake the  pears out, boil up the
syrup, strain it and put it  over the pears.
   When you bake  pears  parboil them  before putting
them in the oven, peel them, make a liquor  from this
water, well thickened with molasses, and put the pears
into it and set them in the oven.
  For making Pickles.—Throw them  into some salt
and water for a few days, or a week, then take ihem
out and rinse them, put them into ajar with vinegar,
let them stand a few weeks, then  turn  your vinegar
and pickles into a  brass  kettle, with some alum, and
let them scald slowly; do not let them  come  to  a
proper boil;  they will then be  green; add  onions,
horse-radish, mustard-seed, and pepper as you choose.
Oak leaves scattered among the pickles, and covered
over the top, will prevent the necessity of ever scald-
ing them.
   To Pickle Cucumbers.—Take two or three hundred,
lay them on a dish, salt  them, and let them  remain
eight  or nine hours;  then  drain them, and laying
them in a'jar, pour boiling vinegar upon them.  Place 
THE FAMILY COMPANION.
29
them near the fire, covered with vine leaves.   If they
do not become sufficiently green, strain off the vine-
gar, boil it, and again pour it over them, covering with
fresh leaves.   Con tine to do so till  they become as
green as you wish.
   Tomato Pickles.—Take one peck of tomatoes gath-
ered green, and  one  third  as many peppers; soak
them  in cold water twenty-four hours ; cold sharp vin-
egar enough to cover, with an ounce of bruised cloves,
to a gallon of vinegar.  Tomatoes pickled in this way,
will keep  one year.
             Jains and Jellies.
  Peach Jam.—Gather the peaches when quite ripe,
peel and stone them, put them in a preserving pan and
mash them over the  fire till hot; rub them through a
sieve, and add to a pound of pulp, of the same weight
of pounded  loaf sugar, and half an ounce of bitter al-
monds, blanched and pounded ; let it boil ten or twelve
minutes.  Stir it and skim it well.
  Rasberry Jam.—Weigh equal proportions of pounded
loaf sugar and rasberries ;  put the fruit into a preserv-
ing pan, and with a silver spoon mash it well; let it
boil six minutes;  add the sugar, and stir well with
the fruit.  When it boils, skim it and let it boil for fif-
teen minutes.
  Strawberry Jam..—Gather  the  scarlet strawberries
when  perfectly ripe, bruise"  them well,  and  add the
juice of other strawberries ; take an  equal weight of
lump sugar, pound and sift it, stir it thoroughly into
the fruit, and set on a slow fire ; boil it twenty  minutes,
taking off the scum  as it  rises, pour it into glasses or
jars, and when cold, tie  them down.
   White or  Red Current Jam.—Pick  the fruit very
nicely, and allow au equal quantity of finely  pounded 
30
THE FAMILY  COMPANION.
loaf sugar; put a layer of each, alternately, into a pre-
serving pan, and boil for ten minutes; or they may be
boiled the same length of time in sugar previously clari-
fied and boiled like candy.
  Apple Jelly.— Pare, core, and cut thirteen good ap-
ples into small bits; as they are cut throw them  into
two quarts of cold water; boil them in  this, with the
peel of a lemon, till  the substance is extracted, and
nearly  half the liquor washed; drain them through a
hair  sieve.  And to a pint of  the liquid, add  one
pound  of loaf sugar, pounded, the juice of one lemon,
and the beaten whites of one or two eggs;  put it into
a sauce pan, stir it  till it boils, take off the scum and
let it boil till clear,  and then pour it into a mould.
  Rasberry, Red Currants and Strawberry Jellies, may
be made by putting the fruit into an  earthern  pan,
bruising it with a wooden spoon, adding a  little cold
water and some  finely powdered loaf sugar.  In an
hour or two, strain it through a jelly bag, and to a quart
of the  juice, add one ounce of isinglass which  has
been dissolved in half a pint of water; well skimmed,
strained and allowed to cool—mix all well, and  pour
it into an earthern mould.  Lemon juice should be
added to jellies, in proportion to the  acidity  of the
fruit.
           Cookery for the Sick.
  .Water Gruel.—Mix a large spoonful of oatmeal by
degrees into a pint of water, and when smooth boil it.
  Toast Water.—Toast slowly a thin piece of bread
till quite  brown and hard, but  not the least black;
plunge it in cold water and cover it over an hour be-
fore  used.  This  is  very serviceable, used for weak
bowels.   It should be a fine brown color before drink-
ing it.  Sweeten it with loaf sugar. 
THE FAMILY COMPANION.
31
  Beef Tea.—Cut  a  pound  of fleshy beef in  thin
slices ; simmer with a quart of water twenty minutes,
after it has been  boiled and skimmed.  Season if you
wish it.  Generally only salt is added.

  Drink in a Fever.—Put a little sage and balm to-
gether;  pour  boiling water over them; peel thin  a
small lemon, and clean from the white; slice it and
put a bit of the peel in ; sweeten and  cover it close;
water to make the ingredients about a quart; dilute it
as you wish.
   Sago.—Soak it in cold water an hour; pour that off
and wash it well, then add more, and  simmer gently,
till the berries are clear, with  lemon peel and nutmeg,
if approved.   Add wine and sugar, and boil up all to-
gether.
   Sago Milk.—Cleanse as above, and boil it slowly
and wholly in new milk.   It swells so  much that a
small quantity will be  enough  for a quart, and when
done, it will not be more than a pint.

   Broth.—Take two pounds of lean beef, five quarts
of  water, simmer down to three quarts ; add half a cup
of rice, and a little salt.  Veal or mutton prepared the
same way.
   Gruel.—Take one cracker and pound  it fine ; then
pour one pint of boiling water to it; add a little sugar
and salt.   Grate some  nutmeg upon it.
   Milk Porridge.—-Make  a fine gruel of nice bolted
Indian meal;  add a little cold milk and salt.

   Boiled Chickens.—Clean them nicely, cover them
with cold water; set them over a slow fire, and skim
them well.  Boil them very tender, and^if you wish a
broth, put a little rice  in the water,  half  an hour be-
fore you take them from the fire.
  Egg and Wine.-An egg divided and the yolk and
white  beaten  separately, then  mixed with a glass of 
32          THE FAMILY COMPANION.

wine, will afford two  very wholesome draughts, and
prove lighter, than when taken together.
            Drinks for  the  Kick.
  Apple Tea.—Roast sour apples, and pour  boiling
water upon them.   Drink when cold.
  A very Refreshing Draught in a Fever.—-Put a few
spriggs of sage, balm and sorrel into a jug, having first
washed and dried them.   Take off the yellow part of
the rind of a small lemon ;  remove the white, slice
the lemon, and put it  into the jug with part of the
peel: pour in three pints  of boiling water, sweeten it
and stop it close.
  Another.—Boil an  ounce and a half of tamarinds,
three ounces of currants, and two  of stoned  raisins,
in three pints of water, until nerone third  is wasted;
then strain it.
   Toast Water.—Toast a crust of white  bread very
brown  without burning it, and put  it into cold water.
After an hour, the water will be a  refreshing  driuk ;
and it is sometimes grateful  to the stomach when no
other can be taken.  It is made much more palatable
by the  addition of any acid jelly. 
            Medical Department.
 GENERAL RULES FOR PRESERVING LIFE AND HEALTH.
  Sir R. Philip's Rules.—1. Rise early, and never sit
nap late.
  2. Wash  the whole body every morning with cold
'water by means of a large sponge, and rub it dry with
a rough towel, or scrub the whole  body for ten or
fifteen minutes with flesh brushes.
  3. Drink water generally, andavoid excess of spirits,
wine, and fermented liquors.
  4. Keep the body open by the free use of the syr-
inge, and remove superior obstructions  by aperient
pills.
  5. Sleep in a room which has free access to the open
air.
  6. Keep the head  cool  by washing it when neces-
sary with cold water, and abate feverish, and  inflam-
atory symptoms when they arise by persevering still-
 ness.
  7.  Correct symptoms of plethora and indigestion by
 eating and drinking less per diem for a few days.
  8. Never  eat a hearty supper, especially of animal
 food;  and drink wine, spirits, and beer, if these  are
 necessary only after dinner.
  Dr. Boerhaave's Rules.—Keep the feet warm ;  the
 head cool;  and  the  body open.   If these were gene-
 rally attended to, the physician's aid would seldom be
 required.
   Ague and Fever.—The first thing to be done in this
 disease is to take a lobelia emetic after giving compo-
 sition powders with a little rhubarb in them.  This
 must be done before the  cold  stage comes  on ;  hot
 stones must be put to the feet before the emetic is gr-
aven. 
34
THE FAMILY  COMPANION.
Guard against wet feet and night air, keep a little fire
on the hearth, particularly at night; drink occasionally
of thorough wort tea, poplar bark, camomile flowers, or
tea made of the inner part of white oak ; the peruvi-
an bark  and quinine are the best popular remedies for
the cure of this disease.
  Ear Ache.—Soak the feet in warm water; roast an
onion and put the heart of it into the ear as warm as
can be borne; heat a brick, wrap it up, and apply to
the side of the  head.  When  I he feet are taken from
the water, bind roasted onions on them.   Lard or sweet
oil, dropped into the ear, as warm as it can be borne is
good.
   Gravel.—The warm bath should be used, and flan-
nel wrung out of a decoction of warm  herbs  should
be kept  on the bowels.  Drink  moderate draughts of
gum arabic warm.   When the pain subsides, use gen-
tle physic.
  Lime water, about a  gill at  a time, as a  drink, and
repeated often, is good in  this disease.
  Make a decoction of a handful of smart weed; add
one gill of gin, and take  the whole in  twelve hours.
This has been known  to discharge a table spoonful of
gravel stones at a time.
   Persons subject to gravel should sweeten their tea
with honey.
   Measles.—The principal point in this disorder is to
keep out the eruption  upon the surface of the body.
Let the patient immerse his feet in warm water two or
three times a day, and drink plentifully of thorough-
wort tea, taking care to be well wrapped in a comfoit-
er, so as to produce a copious  sweat.   Saffron is very
valuable ; let this and thoroughwort be the only drink.
Mustard poultices applied to the feet  are very useful.
Let the bowels be kept gently open with rhubarb.
   Whooping Cough.—The principal danger  to be
guarded against in this complaint, is an inflammation 
THE FAMILY COMPANION.
35
of the lungs.   It will be proper therefore to give slight
emetics frequently, of wine of ipecac, or tincture  of
lobelia, to keep the lungs free.   Let the diet be light
and easy of digestion, and the drink pennyroyal,  or
life everlasting, steeped, and sweetened with honey or
molasses.  Keep the  bowels open with rhubarb tinct-
ure—a tea-spoonful may be given to an infant twice a
day, as it may need.  Apply a strengthening plaster
between the  shoulders.  In pleasant weather let the
child have fresh air.  A change of air is very de-
sirable.

   Gout.—In this complaint, a  perspiration  should be
kept up by the use of the hot medicines—especially
composition and pennyroyal tea, as this will assist na-
ture in expelling  the gouty  matter.  As the seat  of
the disease is generally in the foot and  leg, it should
be wrapped in the softest wool, wet  in sweet oil, and
lightly bandaged.   When the fit is over,  a dose of the
tincture of rhubarb should be given.   When the dis-
ease attacks the  head or lungs, measures  should be
taken to bring it to the feet.  For this purpose, let the
feet be  bathed in warm water, followed by strong mus-
tard poultices.
   Convulsions or Fits.—These generally proceed from
overloading the stomach and bowels with crude indi-
gestible food.   Sometimes they  precede an eruption,
as chicken pox, measles, &c,and from cutting teeth, or
tight clothing.   If costive, give the child a clyster, af-
terwards a gentle vomit, and keep the body open by
small doses of magnesia or rhubarb, and give a dose
occasionally of some  warming  preparation, as pepper-
mint, or anise seeds steeped, and  sweetened.   If fits
proceed from  the pain of teething, a little  paragoric
may be administered, or a tea of valerian or the scull-
cap herb.
  Scurvy.—Remove the  patient to a dry, airy place,
and let him eat freely of  vegetables, and fresh animal
food.   Oranges, lemons, &c, are  useful; this change 
36           THE  FAMILY  COMPANION.
 of air and diet will usually effect a cure.  The throat
 should be frequently gargled with cayenne pepper and
 vinegar, and the system kept warm by a free use of the
 composition powders.
   Weak Nerves.—When the body is costive, take a
 little rhubarb, or senna and rhubarb infused in brandy.
 Take occasionally some tonic or strengthening bitters,
 and  if troubled with wind, use anise seed tea, or a tea
 of golden rod.  Where there is trembling and agitation
 of the nerves, nothing is better than a tea made of the
 blue scull-cap herb, to be taken on going to bed. An
 ounce of the  herb may be  put  to  a quart of  boiling
 water,—strain it after steeping a while, sweeten with
 loaf sugar, and drink freely  of it.
   Chicken Pox.—Let the patient be confined  to the
 bed—kept cool, and take a dose of salts.  A little saf-
 fron  tea may be given.   This will generally remove
 the symptoms.
   Chilblains.—Common  copal varnish will  be found
 most efficacious, by applying it  to the  part affected.
 If this fail, make use  of pig's foot oil;  this will effect
 an immediate cure.
   Sore  Throat and Sore Mouth.—Take a tea spoonful
 of cayenne, put it to two  table-spoonfuls of hot vine-
 gar,  stir it  a while, then strain, and  sweeten with
 honey, molasses or sugar.  Take a tea-spoonful every
 half  hour till relieved.   Crane's bill root chewed, or
 made into a tea, is  excellent for the above complaints.
 White pond lilly is nearly as good.
   Sprains.—Let the sprained limb be immediately im-
 mersed  in  cold water, and kept  in fifteen minutes.
 Then bind  on bruised wormwood and hot drops.  The
 following compound is very valuable in sprains. Take
 a spoonful of honey, the same  of salt, and  the white
 of an egg—beat the whole together for an  hour—let
it stand two  hours, and then aunoint the sprained limb
 with oil which  will be produced from the mixture. 
THE FAMILY  COMPANION.
37
   Erysipelas.—Give  such medicines  as  serve  to
strengthen the alimentary canal, and thus  prevent an
accumulation of wind.  The peruvian bark in tinct-
ure, with a  little nutmeg or ginger added to  it, is a
good remedy,—also the pleurisy root in powder a tea-
spoonful at a dose, repeating it occasionally.  Exercise,
however, is of the  greatest importance in this com-
plaint.
   Fainting.—Loosen the patient's clothes, and let him
have fresh air.   If he can swallow, pour a tea-spoon-
ful or two of vinegar and  water  into his mouth, and
dash or sprinkle his face with the same." Keep him as
quiet as possible.  Put  a smelling bottle of hartshorn
occasionally to his nose.   Rub the body with a flan-
nel wet with hot drops.
   Coughs and Colds.—Keep the bowels open by pills
or senna—soak the  feet  in warm water, and drink free-
ly of herb tea, such as catmint  or spearmint.  Use for
the cough, a syrup of life everlasting, and thorough-
wort, boiled in molasses.
   Colic.—Bathe the feet and legs in warm water, ap-
ply warm fomentations  over the stomach, take a dose
of castor oil, and drink freely of peppermint, to which
may be added, when in considerable pain, from 30 to
60 drops of paragoric.   Clysters  must be  given if oil
does not move the bowels.
   Hydrophobia.—The  blue scull-cap herb  has been
regarded as a specific for this  disorder.   About two
ounces of the dried herb when  reduced  to powder,
and divided into several portions, is sufficient to cure
man or beast if seasonably given.  Give a dose every
other day, and on intervening days a portion of sul-
phur.
   Jaundice.—-No medicines  are  more beneficial  in
jaundice, than emetics occasionally repeated,followed
by gentle purges of rhubarb, or epsom salts.
   Dt. Thompson recommends giving  the composition
       4 
38
THE FAMILY  COMPANION.
 to raise the internal heat, and  emetics of lobelia to
 cleanse the stomach, and promote perspiration ; then
 give bitters to regulate the  bile and restore the diges-
 tive powers.   When the system is much disordered, it
 will be  necessary to go through  regular courses of
 medicine.   Patients have often been cured of jaund-
 ice by a long journey, after other means had failed.
   Sickness at the Stomach.—Drink spearmint tea, and
 it will  soon check it.
   Cholera Infantum.—The stomach and bowels must
 be evacuated, and afterwards  give  charcoal and mag-
 nesia,  or the latter alone.  When there is much irrita-
 bility,  clysters of flax seed tea, mutton  broth, and
 starch, with a little laudanum in them, will give ease.
 Fomentations to the bowels and abdomen are useful.
 After the violence of the symptoms is  over, give  the
 Peruvian bark in  powder or decoction, adding a little
 nutmeg.   Or use a tea of avens, or bay-berry root, or
 the leaves of red rasberry.  The removal  of children
 to the country, abstaining from fruit, the use  of flan-
 nel, and  the cold  bath, are the  means  prescribed for
 prevention.
   Teething.—Use castor oil to keep the bowels open,
 and  feed with balm tea.   A  pitch plaster should be
 kept constantly between the shoulders and renewed
 once in two weeks.   Rub the gums with honey three
 or four times a day.   Let the child  have pure  air, and
 wash it every day with cold water.
   Toothache.—Cotton wool, wet  with paragoric or
spirits of turpentine, and  placed upon the tooth, will
often give relief.    Bathe the face with  hot drops, and
hold some in  the mouth;  if this  does not  succeed,
soak the  feet in warm water, and put a mustard poul-
tice upon the back of the neck.  Wrap up in clothes,
and drink  composition, until a copious sweat is  pro-
 duced.
  Bleeding at the  Lungs or  Spitting Blood. - -To 
THE FAMILY  COMPANION.
39
 check the bleeding, let  the patient eat freely of raw
 table salt.   Loaf sugar and rosin, equal parts powder-
 ed, take a tea-spoonful four or five times a day: it will
 be found of great use.  A tea made of yarrow is very
 useful in this complaint.  Choose a light diet, chiefly
 of milk and vegetables, and avoid all hot and  stimu-
 lating drinks.
   Bronchitis.—Avoid exposure to cold or  damp air;
 refrain from reading aloud, public speaking, singing,
 or blowing instruments: keep clear of stimulants, and
 use a diet of milk and  vegetables;  take some soothing
 syrup to allay  the irritation; wear  no cravat or other
 bandage about the neck, a light ribbon is  sufficient;
 let the neck have plenty of fresh air, and  apply cold
 water to it every morning when you  wash.

   Liver Complaint.—For liver complaint, use  the
 syrup recommended for the dyspepsia, or a strong in-
 fusion of Virginia  snake root  three times  a day.   It
 will produce a  fine moisture upon  the skin, without
 which a liver complaint can never be cured.

   Lockjaw.—Sweating is  of the first importance  in
 this complaint.   Take one ounce of the seed of lobe-
 lia, pounded fine, two ounces of cayenne, half a pint
 of hot drops, to be kept in a bottle for  use, to be sha-
 ken up when used.  This will  go through the system
 like electricity.   In pouring a little into the mouth be-
 tween the cheek and teeth, when  the jaws are set, it
 will relax the spasms as soon as it touches  the glands
 at the roots of the tongue, and the jaws will at once
 become loosened.  Give a dose of it as soon  as  the
 spasms have abated, and drink freely of pennyroyal
 tea.
   Nettle Rash.—Let the patient drink saffron tea, and
 keep the bowels open with epsom salts—use  a light
'diet, this will remove it.

   Ring Worm.—Make a decoction of tobacco  leaves, 
40
THE FAMILY  COMPANION.
  add vinegar and strong ley to the liquor;  wash the
  eruptions often with this, and it will infallibly cure.
    Dysentery.—Give, in the commencement, a  slight
  emetic to evacuate  the stomach, to be followed by a
  dose of sweet  tincture of rhubarb, or rhubarb and
  elixer-salutus,  equal parts, a  wine glass  full for a
,  dose.  Afterwards  brace  up by  taking  infusions of
  quassia columbo. or gentian, combined with a small
  portion of rhubarb.
    Dr. Thompson says, that the best plan of treatment
  is to  carry the patient  through  a regular  course of
  medicine, repeating it, if occasion requires, every day
  till  relieved.   During the  operation give  chicken
  broth, and after the disease is checked, give occasion-
  ally a little brandy  and  loaf sugar burned together,
  and drink freely of poplar bark tea.  Keep up the heat
  of the system  by giving occasionally between  the
  courses,  cayenne in a  tea of bay-berry, or hemlock
  bark, or of rasberry  leaves.   Steaming, he says, is of
  great  importance in this  complaint, and  injections
  often administered.
    Scalds and Burns.—One of the best remedies for
  bums is  cotton wool, wet in  sweet oil and applied to
  the  part  affected; the inflammation will generally be
  subdued in  ten hours—in slight  burns, in  much less
  time.  Give a few drops of paragoric to quiet the pa-
  tient.  Vinegar and  water, with a little brandy, mixed
  together,  is  also very useful to  bathe a burn with.
  When the sores are  dressed, let finely powdered chalk
  be sprinkled upon them; it will absorb the matter and
  facilitate  the healing.   Lard and soot make a very
  valuable ointment for burns.

    Cramp in th?. Stomach.—The patient  if  possible,
  should be put into a warm  bath—at any rate, let the
  cloths dipped in hot water be constantly kept upon the
  stomach.
    Take freely  of composition powders, hot drops, or 
               THR  FAMILY  COMPANION.           41

  of strong spearmint tea.  If the pain be very severe,
  take a dose of paragoric, say 60 drops.
    An injection of spearmint will be found of great use.
    iCroop.—Active measures should  be immediately
  pursued.  Let no time be'lost in giving an emetic—
  immerse the feet in warm water, and  put a poultice of
  yellow snuff, mixed with goose oil, upon the stomach..
  Sweet oil will answer.   Apply a number of thickness-
'  esof flannel wet with hot water over the  wind-pipe,
  as hot as it can be borne.  Change as often as it cools.
  Place onion poultices upon the  feet when  taken from
  the water.

    Rickets.—Commence a cure by plenty of out-door
  exercise, cold bathing in summer,  and tepid in winter,
  with the use also of friction.  Let the  diet be nour-
  ishing and  if necessary, give gentle vomits, and mild
  purges,  to keep the stomach and  bowels in a healthy
  state.   Tonic or bracing  medicines should be admin-
  istered ;  such as  the peruvian bark  in  a  little milk,
  avens root made into a tea, or rasberry leaves,  which
  make a pleasant  drink.
    Palsy.—The diet must be warm and  invigorating,
  seasoned with spices and aromatic vegetables.  Fric-
  tions with the flesh brush must be used, assisted by
  liniments and  embrocations, as  spirits  of  turpentine,
  volatile liniment, hot drops, &c.;  warm baths are ser-
  viceable, as also is electricity.   Vomits should be used
  where the disease is owing to the poison of lead, mer-
  cury or  arsenic : and occasional doses  of purgatives,
  as epsom salts, or rhubarb.
    Blows and Bruises.—An ointment made of fresh
  winter-green leaves, simmered in lard, and a little tur-
  pentine added to it, is excellent for blows and bruises.
  Wormwood, macerated in boiling water, and  repeat-
  edly applied, will speedily remove pain, prevent swell-
  ing, discoloration, &c.
    Dyspepsia.—Let  the  patient soak  the  feet every 
42
THE FAMILY  COMPANION.
night in warm water, and drink freely of hot pepper-
mint tea, till a free moisture is brought  on from head
to foot.   Take a billions  pill every night, and  two
thirds of a wine glass full of the following syrup three
or four times a day, fasting: Virginia snake root, one
ounce, life of man root, four ounces, peppermint herb,
one  ounce, white pine bark,  one  ounce;  boil all to-
gether in four quarts to a pint; strain, and add half a
pint  of  Holland Gin, and half a pint of molasses, *
then  bottle  for use.   It may be added that pure air,
sea bathing, the shower bath, and free exercise on
horseback, in a carriage, or on foot, will lend muchto..
accelerate a cure.
  Head Ache.—If the pain is occasioned by indiges-
tion, let  a pill be taken to open the bowels: if from
a foul stomach, take an emetic and sweat, followed by
a dose of senna or oil;  if from a rush of blood to the
head, apply leeches, and keep the  head cool by laying
upon the forehead cloths wet  in cold spirit, or  vine-
gar and water.  In cases of the common or sick head
ache, drink freely of strong thoroughwort tea.

   Cholera Morbus.—Apply flannel cloths, wrung out
in hot  water or spirits, over the whole surface of the
stomach, immerse  the  feet in warm water, or, if the
patient  be  in bed, bottles filled with  hot water, and
kept to  the feet, will answer.    Drink freely of warm
pennyroyal  tea and composition  powders.  If these
means fail, give sixty drops  of paragoric, and  put a
strong poultice of mustard upon the stomach.  When
the pain subsides, give a dose of castor oil, to carry off
the remaining bile.  Those  subject to this disease
should alwas wear a flannel next  their body, be  cau-
tious  of their diet, and avoid  exposure to  the damp,
cold air,
   Scarlet Fever.—The lobelia emetic, may be admin-
istered—endeavoring to  produce  perspiration in the
course of the emetic—immediately after the operation 
THE FAMILY  COMPANION.
43
of the emetic, give physic until a thorough evacuation
is produced.
  If the patient is not attacked with vomiting,  com-
mence immediately with  physic.   It often requires
more physic than in ordinary cases; but the quantity
should  not be  increased, that is, of  a dose,  but the
dose  should  be  repeated once in two hours until a
thorough operation  is  produced; then waita sufficient
time  and repeat the  operation, unless the attack be
very light.  The principal dependance in  eradicating
this disease, in any stage of it, is by physic.  Put the
patient into a warm bath repeatedly.   When the sur-
face is hot, bathe it frequently with weak ley,  or al-
cohol.
  Dropsy.—Keep the bowels open with  some  mild
physic;  give the lobelia emetic  three times a week,
together with the vapor  bath.
   Place  the patient in bed, and construct a frame so as
to keep up the  bed  clothes.  Produce avapor by burn-
ing spirits, and conduct the  vapor, by  means of a tube
under the clothes.  Let the  patient remain in this va-
por bath an hour; between  giving the vapor and the
emetic, give an injection of pennyroyal tea—put in a
tea-spoonful  of lobelia,  and  as  much cayenne.
Cream of tartar, dissolved in water, and taken  every
day is very useful.
   Exercise is  of the first  importance;  the patient
should  sleep on a hard bed  and  in a dry  room.  Let
the body be rubbed morning and night with a course
towel, or flesh brush;  wear  flannel  next the  body
constantly—abstain as much as  possible from drink,
and let the food be  light, and rather stimulating.
   Asthma.—In the moist asthma, such things as pro-
mote expectoration, must be used.  Syrups of squills,
in  small doses, is perhaps as simple as anything. In
the dry asthma, anti-spasmodics, and bracing  medi-
cines, are most proper.   The  patient  may take a tea-
spoonful of paragoric, twice a day or so, or a tea-spoon- 
44
THE FAMILY  C0MPAN10.N.
ful of peruvian bark in powder,  in  a wine  glass of
milk, before eating, once a day.   In the botanic prac-
tice, lobelia is found to be a specific for this complaint.
It is also highly recommended by the medical faculty.
To  promote expectoration, and to relieve tightness,
give every  fifteen  or twenty minutes  a tea-spoonful of
the tincture.   To vomit, give half or two  thirds of a
wine-glassful, which may be repeated, if it  does not
operate in  thirty minutes  or  so ;  drinking plentifully
during the operation, of some warming tea, pennyroyal,
&c.  Persons subject to  this complaint, should take
as much exercise as they can bear, either  on foot,
horseback,  or in a carriage.
  Consumption.—If the  disease is taken early, much
good may be done by a change of climate, a milk diet,
exercise on horseback, or  a voyage on the  salt water.
Rice and milk, barley and milk, boiled with a little su-
gar, is very proper food.   Also, ripe  fruits  roasted or
boiled;  shell fish, especially oysters, eaten raw, drink-
ing  the juice with them.  Chicken broths, and jellies
of calves feet, and the  like, are very  nourishing.  If
the patient coughs much and bleeds atHhe lungs, de-
coctions made from mucilaginous plants and seeds will
be serviceable, as  quince seed, linseed, marsh  mallows
slippery elm, and sarsaparilia.  A constant  drink of
tea, made of John's wort, has  cured many of this com-
plaint.   Lose  no time in attending to the disorder in
season,  carefully guarding against sudden  transitions
of atmosphere, insufficient clothing, indigestable food,
sedentary habits, heating liquors, and loss of sleep.
  Rheumatism.—Take  a handful of blue  flag-root,
put it into  a pint of spirits, and let it stand a few days;
take a  tea-spoonful, three time a day to begin with,
and increase the dose by degrees to  a great  spoonful
three times a day.
  The lobelia emetic, and steaming, is the most effect-
ual in this  disease.
  The following, is said to be an excellent remedy : ■ 
THE FAMILY  COMPANION.           45
  Take a  table-spoonful of pitch  from a white pine
log, the same quantity of sulphur, and a spoonful of
honey.  Add to these, two  quarts  of the best fourth
proof brandy, and shake till it is  dissolved.   Cork it
up tight for use.   Take a table-spoonful three times a
day, before eating, and bathe the part affected in salt,
and  some of the same brandy, as hot as  you  can
bear it
  Apoplexy.—The first thing to be done, is to check
the flow of blood to the head.  The patient should be
immediately bled, and a poultice  of ground mustard
should be applied betweeen the shoulders.  A dose of
some active physic, should be given, and the feet of
the patient be soaked in warm water.  Give plentifully
of  warm teas,  so as to  produce  profuse sweating.
When the feet are taken from the water, apply strong
mustard poultices.  Let the diet be very spare.   The
bleeding should always be dispensed with, when it can
be done with safety.
  Costiveness.—The grand remedy is a proper atten-
tion to diet;  let it be moistening and laxative.  Such
as milk, roasted apples and pears, gruels, broths, &tc.
The bread  should  be of wheat and rye, or rye and In-
dian meal,  which is better.   Rise early, usethe shower
bath, and exercise freely.
  Diarrhea.—Take a  dose of rhubarb,  and  drink
freely of  boneset, or thoroughwort tea.  Bathe  the
bowels often with  hot drops, and let the diet be alight
vegetable food, easy of digestion.
   Canker.—A tea made of equal parts of the inside of
hemlock bark, sumach bark or the berries.   Rasberry
leaves and bay-berry bark, is very useful in this com-
plaint.  It maybe drank at pleasure.  Either of these
articles taken separately is very good.
   Cancer—The best application,  says an experienced
physician,  is the use of the  carrot poultice.  It is to
be grated to a pulp, and made into a  poultice  with 
46
THE FAMILY  COMPANION.
water,and applied to the sore,to be renewed twice a day.
It cleanses the sore, eases the pain, and removes the
disagreeable smell.
   Warts.—Wash the warts  with  the juice of milk-
weed, or celandine.   Caustic applied will effect a cure
more speedily.
  Another.  Make a  little roll of  spider's web, lay it
on the wart, set it on  fire, and let it burn down oh the
wart.  This is said to be a certain  cure.
  Another.  The bark of a willow  tree burnt to ashes,
and mixed with strong  vinegar  and  applied  to the
parts will remove all warts, corns,  or excrescences on
any part of the body.
   Cure for Corns.—It is said, if you  bind a lock  of
unwraught cotton on  a corn for a  week or two, in an
unaccountable manner the corn will be dislodged.
  Another.  Soak the feet in warm soap-suds, till the
outer surface of the corn  is quite soft, and then apply
a salve made of equal  parts of roasted onions and soft
soap—apply it as hot as  can  be borne.  Or apply a
sponge wet with a solution of pearl-ash.
  Another.  Wild turnips scraped and bound upon
the corn, after the corn has been cut and made tender,
will cure it in a short time.
        Vegetable Materia Medica.
  Lobelia Inflata.—Has long been known as an emet-
ic among the aborigines of our country ; but Dr. Sam-
uel Thomson has the honor of testing its properties
and bringing it into general use.  This herb properly
administered, will break up diseases of long  standing,
which have resisted the power of every other remedy.
It  is the most energetic and powerful antidote  in all
cases of poisoning, and is peculiarly adapted to the
cure of the cholera, hydrophobia, asthma, fits, and all 
             THE FAMILY COMPANION.          47

spasmodic  diseases.    In whooping cough, tightness
of the chest,  difficulty  of breathing, and all  bilious
affections, it is almost a  sovereign remedy, and there
are but few diseases where it may not be  profitably
employed.   It may be administered to  patients in dif-
ferent diseases, from the infant at the breast to the pa-
tient  of eighty years  of age,  with  decidedly good
effect.
  Mode of administering the Lobelia Emetic.  For a
common dose give  about three tea-spoonfuls  of the
powdered leaves  and pods; one third of this portion
is often  sufficient; in  other cases  two thirds, and
again the whole three tea-spoonfuls ;  it depends upon
the constitution of the patient and the nature of the
disease.  There  should  be added about half a tea-
spoonful of common cayenne, and a little more than
this quantity of skunk cabbage  if at hand ; these three
articles should be put into a cup two thirds  full of
pennyroyal tea made strong,  all mixed together and
drank, dregs and all.  Take this portion every twenty
  othirty minutes, till  vomiting is  produced.   No
drinks need be given  till the  patient vomits; then let
him drink as much pennyroyal or thoroughwort tea as
he will ;  the tea may be  sweetened a little.  The pa-
tient should drink freely of pennyroyal tea during the
operation of vomiting, it assists the operation  of  the
emetic, and renders it more efficacious.  A little  be-
fore the  patient  is done vomiting, commence giving
water gruel.   This is very important.

  Skunk Cabbage.—The root is stimulant and expec-
torant; useful in  coughs, asthma, and  all pulmonary
complaints.   It is also given to  children to destroy
worms.
  Alder.—This is an astringent, useful in bleeding at
the lungs, or as a wash for ulcers.

  Motherwort.—This will ease the pain in the nervous
headache. 
48
THE FAMILY  COiWPANION.
   Talm Gilead Pud: —£ teeped in  spirits, excellent
 for bathing wounds.
   Mullen.—This is physical;  good simmered in lard,
 for the  piles.
   Burdock.—This is a cathartic ; it will produce per-
 spiration.  The leaves are good in fevers, to bind upon
 the head and feet.
   Blackberry.—This  is astringent; very valuable in
 dysentery.
   Plantain.—Good, combined with lard for the salt,
 rheum; its juice will cure the  bite of snakes.
   Bluefag.—Useful in fevers, or to expel humors from
 the system.   Dose ; half a tea-spoonful three times a '
 day.
   Prickley Ash.—The bark and berries of the prickley
 ash, are stimnlant and tonic.   They are almost a sov-
 reign remedy for cold feet and  hands, and all diseases
 dependent on a sluggish or languid circulation. Dose ;
 from half to a tea-spoonful of the powdered bark, and
 berries.
   Smart Weed.—This herb produces powerful sweat-
 ing ; is  an excellent remedy to break up a cold when
 threatened  with a fever; it may be  drank in tea at
 liberty.
   May  Weed.—It is a  stimulant and tonic, useful in
 febrile attacks, sudden  colds, coughs, &:c.  This is
 commonly used in the form of tea, induces perspiration,
 and sometimes  vomiting.
   Camomile.—It is a  stimulant and tonic, useful  in
 colds, febrile attacks, debility, and  in all  cases  the
 same as may weed. #
  Pipsisseway.— Winter Green.—The pipsisseway,is
a stimulant,  diuretic, astringent and tonic ;  useful  in
scrofulas tumors.cancers, and kidney complaints. The
tea is also useful as a  wash for ill-conditioned sores
and cutaneous eruptions. 
THE FAMILY COMPANION.
49
    Peppermint, is a pleasant stimulant, promotes per-
 spiration, and  may be  administered in  all cases of
 colds, pain in the stomach and  bowels,  flatulency,
 headache, nausea, &c.
    Spearmint, is a  tonic and stimulant, and  is  em-
 ployed to stop vomiting, and allay nausea.   It is an
 excellent carminative, induces perspiration, warms and
 invigorates the system, and quiets pains in the stom-
 ach and bowels.
    Ginseng.—The root is tonic and nervine. It is use-
 ful in all cases of debility, loss of appetite, neuralgic
 affections and  dyspepsia.   Dose; half a tea-spoonful
 of the powdered root, more or less.
    Beth Root.—Beth root, is astringent, tonic, and an-
 teseptic, may be employed  in all cases of hemorrhage,
 menorrhagia, leucorrhea, asthma, and coughs.   Dose;
 half a tea-spoonful.
     Scullcap.—Scullcap  is  a most valuable nervine,
 and antispasmodic.  It may be used successfully, in
 delirium tremens,  fits,  locked jaw, St. Vitus' dance,
 and all nervous disseases.   It is also recommended in
 hydrophobia.  Dose; a tea-spoonful of the powdered
 herb.
    Ladies Slipper, is a valuable nervine, quiets  nervous
 excitement, eases pain, and induces sleep.   It may be
 used freely in  all nervous  and  hysterical  affections,
 without incurring the least danger, or contracting the
 living intentions.   Dose;  a tea-spoon ful of the  pow-
 dered root may be taken three or four times a day, or
 until relief is obtained
    Slippery Elm.—The inner bark is  mucillaginous
 and nutricious, and may be employed in  all  cases of
• inflammation, debility, diseases of the urinary passages,
 diarrhea, dysentery, pleurisy, and sore throat.
    Pennyroyal, is  an agreeable  stimulant,  and if con-
 venient, should always be used  in  giving an emetic.
  It promotes perspiration, and facilitates the operation

        5                      stffr**"'-  ''■'"■*-. 
50
THE FAMILY  COMPANION.
of lobelia.   It is also a valuable carminative, and may-
be freely used in all slight attacks of disease.
   Gum- Myrrh.—It is astringent antiseptic and tonic.
It is useful in pulmonary complaints, loss of appetite,
sore mouth, and offensive breath.   It is also useful in
dysentery and diarrhea, and to cleanse offensive ul-
cers, putrid and ill-conditioned sores.   Dose,  a tea-
spoonful of the tincture, or fourth of a tea-spoonful
of the powder.
   Cayenne.—Is a  pure, powerful, and healthy stim-
ulant, and produces, when introduced into the stom-
ach a sensation of warmth which  diffuses itself grad-
ually through the  system,  but  without  any narcotic
effect.   It is anexcellentferaedy in all cases of colds,
coughs,  flatulency, congestion, dyspepsia, &c.   It
should not  be taken in very large  doses  upon  a cold
or empty stomach, but in small quantities at first,
gradually increasing the dose.
  Balmony,—It serves as tonic laxative, and may be
used  in  debility,  costiveness, dyspepsia, jaundice,
coughs and colds.  There are but few forms  of dis-
ease, in which this article  may not be used to advan-
tage.   Dose; an even  tea-spoonful  of the powdered
herb.

  Poplar.—The bark is  a pleasant tonic, useful in loss
of appetite,  indigestion, diarrhea, worms, and head-
ache.  It possesses dimetic properties,  and may be
employed in strangury, and all diseases of the urinary
passages.  Dose;  a tea-spoonful of the  powrdered
bark.
   Unicorn.—The root of this plant is a valuable tonic,
beneficial in all female complaints, particularly so in
lencorhea, also in pteurisy, general debility, weakness
of the digestive organs,  and coughs.  Dose ; from half
to a tea-spoonful of the  powdered root.
  Boneset.—Is laxative, tonic, and  expectorant.   A
decoction of the leaves and flowers taken while warm 
THE FAMILY COMPANION.
51
and in large quantities, will evacuate the stomach in
a very gentle and safe manner; administered cold, it
acts as a tonic  and  laxative ;  it is useful in coughs,
colds, and pulmonary complaints.

  Bayberry.—-The bark  of bayberry, is powerfully
astringent, and slightly stimulating; useful for cleans-
ing the stomach and bowels from canker, scarlatina,
dysentery  and  diarrhea.  A decoction of the bark is
also useful as a gargle for sore throat, and as a wash
for ill-conditioned sores.
  Hemlock Bark.—It is astringent and  tonic.  Ene-
mas composed  of  a strong tea of this article  may  be
used with advantage in all cases prolapsus.
  Marsh Rosemary.—The root of the marsh rosema-
ry is astringent and tonic, and may be used in all ca-
ses where  these properties are required.  A decoction
of this is  an excellent wash for canker sores, sore
mouth, &c.
   Witch Hazel.—The bark and leaves are astringent
and tonic.   May be used in all cases of  hemorrhage,
debility,  and for cleansing irritable sores.
  Evan Root.—Evan root is a valuable  tonic and as-
tringent ;  useful for diarrhea, dysentery, sore moth.
debility,  &c.
   White Pond Lilly.—The  root  of this plant is a
pleasant  astringent:  useful in bowel complaints, and
as a gargle for  putrid and ulcerated sore throat.  Com-
bined with slippery elm, it forms an excellent poul-
tice for cleansing old  sores, ulcers, &c.
  Gold Thread.—-It is astringent and tonic, useful  as
agargle  for sore throat, and  is much used  for that
purpose.    It may also be employed in  debility and
loss of appetite,  and  in all cases when  golden  seal
and poplar bark are recommended.
  Sumach.—The  leaves  and  berries are stimulant,
astringent, and tonic ; beneficial in dysentery, stran- 
52
THE FAMILY COMPANION.
gury, sore mouth,  also  for washing offensive sores
and ring-worms.
   Golden Seal.—It is a  laxative and  tonic, and an
excellent  remedy  in costiveness,  loss of  appetite,
jaundice,  debility, liver  complaint, and  faintness at
the stomach.  Taken in doses of an even  tea-spoon-
ful it is efficacious in relieving unpleasant sensation
occasioned by a hearty meal.
   Barberry.—The bark is tonic and laxative, useful
in jaundice, loss  of appetite,  weakness of the diges-
tive organs, and in all cases where golden seal is re-
commended.  Dose, a tea-spoonful of the powdered
bark.
   Hoarhound.—The root is stimulant and tonic, use-
ful in coughs, colds, asthmatic affections, and in pul-
monary diseases.   It may be prepared  with honey or
molasses.
   Fir Balsam, is a valuable  expectorant  and tonic,
beneficial in coughs, colds, and all affections of the
lungs.
   Yarrow.—This  plant  is a  valuable stimulant, an
excellent  remedy in all  cases of female  weakness,
colic, and intermittent fevers.  A  decoction of the
herb is also used as a wash for sores, salt-rheum and
piles.
   Golden Rod, is aromatic, and slightly stimulant, is
used for quieting pains in the stomach and bowels,
flatulency, and for scenting other medicines.
   Cleavers,  are useful on account  of their  diuretic
properties, useful in inflamation of the kidneys, and
urinary obstructions.
   Dandelion, is tonic and diuretic, an  excellent cor-
rector of the bile, and invaluable remedy in  hepatic
diseases.
   Sassafras.—Steeped  in water, it  is  an excellent
wash for all kinds of humors. 
THE FAMILY COMPANION.
53
  Catnip.—Valuable for injections.   In fevers it pro-
motes  perspiration without raising the heat of the
body.

  Sage.—Useful in fevers and for worms in children.
Good substitute for tea.
   Comfrey.—This  is  mucilaginous;  valuable  in
coughs and all consumptive complaints.
  Saffron.—Makes a valuable tea for children afflict-
ed with  the  measles, chicken-pox,  and all eruptive
diseases.
  Coltsfroot.—A tea of this is good for hoarseness.
   Valerian.—Good  in  all nervous  complaints;  a
swallow or two taken occasionally  will produce the
same effect as paregoric, and is every way  preferable
to it.  '
   Wild Cherry- Tree Bark.—A  tea  made  of this- is
said to have cured consumption, if taken in season.
   Yellow Dock.—This is physical and bracing; val-
uable in the piles; it will purify the blood,  and  expel
bad humors from the system.
   Tincture of Lobelia.—Lobelia four ounces; spirit,
a pint, infuse for a week or ten days and it is fit for
use.  This tincture is an efficient and gentle emetic.
It may be taken  in. small  doses in  all cases of  colds
and coughs.   It is an excellent remedy in asthma.
  Rheumatic Drops or No.  6.—Take gum-myrrh one
pound, golden seal four ounces/ cayenne,  (African)
one ounce: put these into a jug, shake several  times
a day for eight or ten days, when it is fit for use.
  This is stimulant and tonic, andan excellent remedy
for rheumatism, fresh wounds, bruises, sores, sprains;
it is  also useful  in  hemorrhage, mortification, &c.
Dose,  from one to three tea-spoonfuls in warm water.
   Vegetable  Powders  or  Composition.—-Take one
pound of fine bayberry bark, eight ounces  of ginger, 
54
THE  FAMILY COMPANION.
three ounces of common cayenne, and mix them well
together.   Dose.  A tea-spoonful put into a cup two
thirds full of boiling water.   Sweeten  it and add a
little milk.

  Canker  Compound.—Take of sumach, bayberry,
white pond 1 illy root, equal quantities, pulverize, mix,
and  sift.   Dose;  A  tea-spoonful  in  warm water.
Sweeten when necessary.   A little cayenne may  be
added in most cases with advantage.

  Spiced Bitters.—Take of poplar bark three pounds,
prickly ash, golden seal, cloves, ginger, each three
fourths of  a pound, balmory, one half pound, cay-
enne six  ounces, sitgar five pounds,  mix  and sift.
Dose; a tea-spoonful in boiling water.   Good nide-
bility, loss of appetite, dyspepsia, &c.
HOUSEWIFE'S  DEPARTMENT.
          iVliscellaneous Receipts.
  Method  of securing Woolens from Moths.—Care-
fully shake and brush woolens  early in the spring, so
as to be certain that no eggs are  in them; then sew
them up in cotton or linen wrappers, puting a piece of
camphor gum, tied up in a bit of muslin, into each
bundle, or into the chests and closets where  the arti-
cles  are to lie.   No moth  will  approach while the
smell of the camphor  continues.  When the gum is
evaporated it must be  renewed. 
             THE  FAMILY  COMPANION.           55

   Iron Cement.—Common  wood ashes and salt, made
 into a paste, with a little water.  With this moisture,
 an aperture through which the fire or smoke pene-
 trates, may be closed  in a  moment.  Its effect  is
 equally certain, whether the stove be hot or cold.

   Another.—Q.uick-lime pulverized fine  and  mixed
 with linseed oil.  A transparent cement may be made
 by dissolving isinglass in alcohol,  and  adding  a  por-
 tion of gum ammonia.
   To restore a Faded Carpet.—Dip the carpet in strong
 salt  and water.   Blue factory cotton, or silk handker-
 chiefs will not  fade if dipped in salt water  while they
 are new.

   To clean Silver or Brittania.—Use simple whiting,
 finely powdered, and moistened  with alcohol.

   To preserve Eggs.—Eggs will keep good for months,
 prepared as follows :  One pint of  coarse salt, and one
 pint of unslacked lime, to a pail of water.  Keep in a
 cool place.
   Durable  Whitewash.—Throw some  salt into  the
 water you mix  your lime with ;  it  will prevent it from
 cracking.
   To prevent the formation of a  crust in Tea-Kettles.
 —Keep an oyster shell in your  tea-kettle, and  it will
 prevent the formation of a crust  on the inside of it, by
 attracting the stony particles to itself.

   Cement for  broken Glass or  Crockery.—Take  the
 white of an egg, and very fine quick-lime.

   To boil Potatoes  Mealy.—When the water  nearly
 boils, pour it out and put in cold salted water ; it makes
them mealy without cracking them.
   To extract durable Ink.—Rub the ink stain  with a
little sal. ammonia.moistened with  water.

   To prevent Horses being teazed with  Flies.—Take 
56
THE FAMILY  COMPANION.
 two or three small handful Is of walnut leaves, or pen-
 nyroyal, on which pour  two or three quarts of cold
 water;  let it infuse one  night, and pour the whole
 next morning into a kettle, and boil for quarter of an
 hour;  when cold, it is fit for use.  Moisten a sponge
 with it, and before the horse goes out of the stable, let
 those parts which are  most irritable, be smeared  over
 with the liquor.   Every man who is compassionate to
 his beasts, ought  to  know this simple remedy, and
 every livery stable and country inn, ought to have a
 supply on hand for travellers.

  How  to Fatten Fowls.—Confine your fowls in a
 large airy enclosure, and  feed them on broken Indian
 corn, Indian meal, or  mush, with raw  pototoes cut in
 small pieces, not larger than a  filbert, placing within
 their reach a quantity of  charcoal,  broken into small
 pieces.  Boiled rice is also good.

  Cholera Morbus.—Drink plentifully of wormwood
 tea—it rarely fails of effecting a cure.

  For children troubled with Worms.—Take the leaves
 of sage, powdered fine and mixed with a little honey,
 tea-spoonful for a dose,;  or flour of  sulphur mixed
 with honey, is good for worms.   Sweetened milk, with
 a little alum added to it, is good to  turn worms.

  An excellent wash for sore mouth or  canker.—Take
plantain, honeysuckle, sage and  rosemary, equal parts,
and boil them in sour  wine:  add thereto a little honey
 and alum.  Wash the  mouth with this as often as nec-
 essary.

  A cure for bleeding at the  Stomach.—Take  one
pound  of yellow dock root, dry it thoroughly  and
pound it fine; boil this in a quart of milk, and strain
it off.   Use one gill three times a day, made of tur-
pentine from the end of a white pine log, and honey,
equal parts. 
THE FAMILY COMPANION.
57
   To  cure  bleeding at the  Nose.—Rub your nostrils
with the juice of nettles, or round nettles bruised.
   Remedy for Consumption.—Live temperately, avoid
spirituous liquors—wear flannel next the skin, and
take every morning half a  pint of  new  milk, mixed
with a wine-glassful of expressed juice of green hoar-
hound.

   For Consumption.—Take chloride of lime, dissolved
in hot water; add a little vinegar to it, and inhale the
gaseous perfume by dripping a rag of sponge in it, and
applying it to the  nose.
   To prevent Books, Ink, Paste, and Leather, from
Moulding.—A few drops of oil of lavender on a book,
and a single one in a pint of  ink, will prevent mould.
   For Polishing Furniture.—Take two  ounces of
beeswax, and  half an  ounce of alkanet  root;  melt
them together in an earthern pot; when  melted, take
it off the fire, and add  two ounces of spirits of wine,
and half a pint of spirits of turpentine.   Rub it on
with a woolen cloth, and polish it with a  clean silk
cloth.
   To Clean Brass Work.—Take one ounce of oralic
acid, three quarters of a pint of New-England rum,
and three quarters of a pint of oil.  Put  the mixture
into a bottle, cork  it close, and let it stand two or three
days before using it.  It should be  shaken occasion-
ally.  Rub the brass with a clean woolen cloth, dipped
into a small  quantity of this  liquid, then  rub it with
dry rotten stone with another cloth.  The bottle should
be labelled as poison.
   Tooth Powder.—Two ounces of peruvian bark, two
ounces of myrrh, one  ounce of chalk, one ounce of
armenian bole, and one of oris root.
  Lip Salve.—Of  white wax, one ounce; oil of al-
monds, half an ounce; oil of roses, six drops ; orca-
nette, half an ounce. 
58
THE FAMILY COMPANION.
   To stop Blood.—Soot applied to a fresh cut or wound,
will stop the wound and abate the pain at the same
time.
  For a  weak Stomach.—-Make  boiled rye your con-
stant diet, eaten as you would eat rice.   Take no other
kind of food, till you are satisfied you  can  bear  it.
Drink a tea of white pine bark and slippery elm.
  Cure for a Cancer.—Take the bark of red oak, and
burn it to ashes.  Apply  this to  the cancer, till it is
eaten out.
 Boil your Molasses.—When molasses is used in cook-
ing, it is a very great improvement to boil and skim it
before you use it.  It takes out  the unpleasant raw
taste, and makes it more like sugar.
  To preserve Potatoes till Spring.---Put a quantity of
powdered charcoal in the bottom of  the  potatoe bin ;
it will preserve  their flavor, and prevent the sprofits
from shooting out so early as they otherwise  would.
  Cheap Paint for a Barn.—An excellent and  cheap
paint for rough wood-work is made of six pounds  of
melted pitch, one pint of linseed oil, and one  pound
of brick dust, or yellow ochre.
  Essences.—An ounce of oil to one pint of alcohol,
is  about'a fair proportion.   Let them be well shaken
together.
  Tomajce Indellible Ink.—Six cents  worth of lunar
castic, one drachm of salt  of tartar, one quarter of an
ounce of gum arabac.
  To Kill Cockroaches.—An infallible  means of des-
troying black beetles and cockroaches, is to strew the
roots of black hellebore on  the floor at night.  Next
morning the whole  family  of these insects will be
found either dead or dying, for such is their avidity for
the poisonous plant, that they never fail to eat it when
they can get it.  Black hellebore grows in  marshy
grounds, and may be had at all herb shops. 
■ THE FAMILY COMPANION.           59
   Red Ants.— To keep them away from cupboards,
 keep one  pint  of tar, in two  quarts of water, in an
 earthern vessel in your  closets, and  you will  not be
 troubled with little red ants.   When first mixed, pour
 the water  on  hot.
   The flour of sulphur is said to be good to drive ants
 away, if sprinkled round the places that they frequent.
 Sage is also very good.
   Black pepper, sprinkled  in the places they frequent,
 is said to drive ants and cockroaches away.

  To destroy Bed Bugs.—Quick silver and the white
 of  an egg, beat together, and laid with a feather around
 the crevices of  the bed-steads and the sacking, is very
 effectual in destroying bugs in them.
  Tansey  is also said to be very effectual in keeping
 them away.   Strew it under the sacking bottom.
   Common lard, or equal quantities of lard and oil,
 put in the  crevices, will destroy or keep them away.

   To destray  Rats and Mice.—Take equal quantities
 of rye meal and unslacked lime, mix them without
 adding any water.  Put  small quantities in places in-
 fested by the  rats ; they will devour it, become thirsty
 and the water they will drink slackens the lime and
 destroys them.

  Destroying Rits.—Corks, cut as thin as sixpences,
 roasted or  stewed in grease, and placed in their tracks ;
 or  dried sponge  in small  pieces, fried  or dipped  in
 honey, with a little oil of rhodium, or bird-lime, laid in
 their haunts, will stick to their fur and cause their de-
 parture.  If a live rat  be  caught, and well rubbed or
 brushed  over  with tar and train-oil, and  afterwards
 put to escape in  the holes  of others, they will  disap-
 pear.

  Bait for Rats.—Mix a paste of corn meal with raw
eggs, which is the best bait for a wire trap; they will
all get in, if there is room. 
60
THE FAMILY COMPANION.
  Rats, to drive them from your premises.—Buy ope
pound of chloride of lime, and scatter it dry into every
rat hole and place that they may visit,  in the  cellar
and other parts of the house, in and under the wall,
and they will soon leave you.  Don't put it on or very
near any articles of family provisions.
  To make Castor Oil palatable.—Boil castor oil with
an equal quantity of milk, sweeten it with little sugar.
Stir it well, and let it cool.
  Swallowing Poison.—If poison should be swallowed
accidentally, take two table-spoonfuls of  ground mus-
tard, mixed in warm  water.  It will operate as an in-
stantaneous emetic.
  To clean Looking  Glasses.—Take a newspaper,fold
it small, dip it in a basin of clear  cold water.  When
thoroughly wet, squeeze it out as  you do sponge; then
rub it pretty hard all over the surface of the glass, tak-
ing care that it  is  not  so wet as to  run  down  in
streams; in fact, the paper must  only be completely
moistened,  or dampened, all  through.   Let it  rest  a
few minutes, then go over the glass with a piece  of
fresh dry newspaper, till it looks clear  and bright.
  The  insides of windows may be  cleaned  in the
same way; also spectacle-glasses, lamp-glasses, &c.

  To prevent Flies from  injuring Picture-Frames,
Glasses, &tc.—Boil  three  or four onions in a pint of
water; then with a gilding brush do over your glasses
and frames, and the flies will not alight on the article
so washed.   This may be  used  without apprehen-
sion, as it will not do  the least injury to  the frames.

  To soften old, hard Putty, when Glass is broken.—
Put soap on the putty for a short time.   Panes of glass
may easily  be removed, by  the application of soft
soap for a few hours,  however hard the putty has be-
come.

  Watery Potatoes.—Put into the pot a  piece of lime 
                     I
             THE FAMILY COMPANION.           61

as large as a hens egg, and however watery the pota-
toes may be, when the water is  poured off, they will
be perfectly dry and mealy.
   Composition for Grafting.—Take one part tallow,
two parts beeswax, and four parts rosin; melt  it to-
gether, turn it into water, and mix it  as shoemakers
do wax.
   Cologne  Water.-— Of alcohol,  one  gallon;  oil of
lavender,  twelve  drachms;  oil  of rosemary,  four
drachms; essence of-lemon, twelve drachms :  oil of
bergamot, twelve drachms;  oil of cinnamon twelve
drops.
  Sarsaparilla Mead.—Three pounds of sugar,  three
ounces of tartaric acid, one ounce of cream tartar, one
of flour, one of  essence  of  sarsaparilla, and  three
quarts of water.  Strain and bottle it,  then let it stand
ten days, before using it.
   Lemon Syrup.—One pound of loaf or crushed sugar,
to every  half  pint  of lemon juice.   Let  it  stand
twenty-four hours, or till the sugar is dissolved, stir-
ing it very often with a silver spoon.  When dissolved,
wring a flannel cloth  very dry, in hot water.   Strain
the syrup, and bottle it.  This will  keep almost any
length of time.
   Furniture Varnish.—White wax,  two ounces, oil of
turpentine, one gill; melt the wax, and gradually mix
in the turpentine.
   Good Blacking.—Take ivory black and  molasses,
each  twelve  ounces;  spermacite oil, four ounces;
white wine vinegar, two quarts ;  mix together.
   Water Proof Blacking.—Take three  ounces  sper-
macite, melt it in an earthern vessel over a slow fire;
add six drachms  india-rubber, cut it into thin  slices,
let it dissolve;  then  add  eight  ounces tallow, two
ounces  hogs-lard, and four ounces amber varnish ;
mix and it will be fit  for use.
       6 
62
THE FAMILY  COMPANION.
  To take out Stains.—Take  half a  pint of water,
dissolve in it half an ounce of salt of sorrel; add two
ounces of spirits of wine.  Shake them well together.
Rub the liquid on the stains with a sponge.
  To take  out  Mildew.—Mildew can be  taken out
with bar soap and powdered  chalk.   Wet the cloth,
rub on the mixture, and lay it  in the sun.
   To Remove stains from Broadcloths.—Take an
ounce of pipe clay, that  has  been ground fine, and
mix  it with twelve drops of alcohol,  and the  same
quantity of spirits of  turpentine.   Whenever you
wish to remove any stains from cloth, moisten a little
of this mixture with alcohol, and rub it on the spots.
Let it remain till dry, then rub it  off with a woolen
cloth, and the spots will disappear.
  To extract Paint from  Cotton, Silk and  Woolen
Goods.—Saturate the spot with spirits of  trupentine
and let it remain several hours, then rub  it between
the hands.  It will crumble away, without injuring
either the color  or texture of the article.
  To remove black stains from Scarlet  Woolen Goods.
—Mix tartaric with water, to give it a pleasant acid
taste, then saturate the black spots with it, taking care
not to have it touch the clean  part of the garment.
Rinse the spots immediately,  in fair  water.   Weak
pearlash water, is good to remove stains that are pro-
duced by acids.
  To extrart  Grease foom Silks, Paper and Woolen
Goods and Floors.—To remove  grease  spots  from
goods and paper, grate on  them, very thick, French
chalk; common chalk  will answer, but  it is  not as
good  as  the  French chalk.  Cover  the  spots with
brown paper, and set on a moderately warm iron, and
let it remain  till cold.   Care  must be taken  not to
have the iron so hot as to scorch or change the color
of the cloth.  If the grease does not appear to be out
on removing the iron, grate on more chalk, heat the 
             THE  FAMILY  COMPANION.           63

iron again, and put it on.   Repeat the process till the
grease is entirely out.  Strong pearlash water, mixed
with sand, and rubbed on greese spots in floors, is one
of the most effective things that can be used to extract
the grease.

   To extract stains from  White Cotton Goods, and
Colored Silks.—Salts of ammonia, mixed with lime,
will take out the stains of wine from silk.  Spirits of
turpentine, alcohol, and clear ammonia, are all good
to remove stains on colored silks   Spots of common
or durable ink, can be removed by saturating  them
with  lemon juice,  and rubbing on  salt, then putting
them where the sun will shine on them hot, for several
hours.  As fast as it dries, put on more lemon juice
and salt.   When lemon juice cannot be obtained, cit-
ric acid is a good substitute.   Iron mould may be re-
moved  in the  same  way.  Mildew and most  other
stains can be removed by rubbing on soft  soap and
salt, and placing it where the  sun will shine on it hot.

   Directions for washing Calicoes.—Calico clothes, be-
fore they are put in water, should have the  grease
spots rubbed out. as  they  cannot be  seen, when  the
whole of the garment is wet.   They  should never be
washed in very hot soap  suds ; that which is mildly
warm, will cleanse them  quite as well, and will  not
extract the colors  so much.   Soft soap should never
be used for calicoes, excepting for the various shades
of yellow, which  look the best washed with soft soap,
and not rinsed,in fair water.  Other colors should be
rinsed in fair water, and dried in the shade.  When
calicoes incline to fade, the colors can be set by wash-
ing them in lukewarm water, with beef's gall, in the
proportion of a tea-cupful to  four or  five  gallons of
water.   Rinse them in  fair water, no soap is neces-
sary, without the clothes are very dirty.  If so, wash
them in  lukewarm suds, after they have  been first
 rubbed out in beefs gall water. 
64
THE  FAMILY  COMPANION.
  The beefs  gall can  be kept several months,  by
squeezing it out of the skin in which it is  enclosed,
adding salt to it, and bottled  and corked  tight.   A
little vinegar  in  the  rinsing water of pink, red and
green calicoes, is good to brighten the colors, and keep
them from mixing.
  Directions for washing Woolens.—If you  do not
wish to have  white  flannels shrink when washed,
make a good suds of hard  soap, and wash the flan-
nels in it, without rubbing any soap  on them; rub
them out in another suds, then wring them  out of it,
and put  them in a clean tub, and turn on  sufficient
boiling water, to cover them, and let them remain till
the water is cold.   A little indigo in the boiling wafer,
makes the flannels look  nicer.  If you wish to have
your white flannels shrink so as to have them thick,
wash  them in soft soap-suds, and rinse them in cold
water.  Colored woolens that incline to  fade, should
be washed with beefs gall  and warm  water, before
they are put into soap-suds.  Colored pantaloons look
very well washed with  beef's gall,  and fair warm
water, and pressed on the wrong side while  damp.
  Dirrct'ions for washing  White Cotton Cloth.—Table
cloths, or  any white clothes that have coffee or fruit
stains on them,before being put into soap-suds, should
have boiling water turned on them, and remain in it till
the water is cold—the spots should be then rubbed out
in it. If they are put into  soap-suds with the stains in,
they will be set by it, so that no subsequent washing
will remove them.  Table cloths will be less likely to
get stained up,  if they are always  rinsed in thin
starch-water,  as it tends to keep coffee and fruit from
sinking into the texture of the cloth.  White  clothes
that are very dirty, will come clean easily if put into
strong, cool suds, and hang on the fire the night pre-
vious to the day  in which they are to be washed.   If
they get to boiling, it will not do them any harm, pro-
vided the suds is cool when they are  put in;  if-it  is
hot at first, it will set the dirt in.  The  following 
I
             THE FAMILY COMPANION.           65

method of washing clothes, is a saving of a great deal
of labor :   Soak the clothes in lukewarm soap-suds ;
if they are quite dirty, soak them over  night.   To
every three pails of water, put a pint of soft soap, and
a table-spoonful of the salts of  soda.   Heat it  till
mildly  warm, then put in the clothes  without any
rubbing, and boil them an hour.  Drain the suds out
of them as much as possible, as it is bad for the hands;
then add water till cool enough for the  hands.  The
dirt will be loose, so that they will require a little rub-
bing.   Rinse them thoroughly in  clear water, then in
indigo water.   The soda can be procured cheap, by
purchasing it in large quantities—soda is an excellent
thing to soften hard water.  The soda suds will not do
to wash calicoes in.  It is a good plan to save your suds,
after washing, tQ water your  garden, if you have one,
or to harden cellars and yards, when sandy.
   Directions for Carpets.—Carpets  should be taken
up and shook thoroughly, if in  constant use, as often
as three or four times in a year, as the dirt that col-
lects  underneath  them  wears them out very fast.
Straw kept under carpets  will make them wear much
longer, as the dirt will sift through, and keep it from
grinding out.  Carpets should be  taken up as often as
once a year, even if not much used, as there is danger
of moths getting into  them.  If there is any appear-
ance  of moths in carpets when  they are taken  up,
sprinkle tobacco  or black pepper on the floor before
the carpets are  put down,  and let  it remain after they
are laid down.   When the dust is well shaken out of
carpets, if there are any grease spots on them, grate on
potter's clay very thick, cover them with a brown paper,
and set on a warm iron.  It will be necessary to repeat
this process several times, to  get  out  all the grease.
If the carpets are so much soiled  as to require clean-
ing all over, after the dirt has been shaken out, spread
them on a clean floor,  and rub on them, with a new
broom, pared and grated raw potatoes.   Let the car-
pets remain till perfectly dry, before walking on them. 
66           THE FAMILY COMPANION.

  Directions for cleansing Silk Goods.—When silk
cushions, or silk coverings to furniture, become dingy,
rub dry bran on it gently,  with a woolen  cloth  till
clean.   Remove  the grease spots and  stains.  Silk
garments should have the  spots extracted,  before be-
ing washed.  Use hard soap for all colors but yellow,
for which soft soap is the best.   Put the soap into hot
water, beat it till it  is perfectly dissolved,  then add
sufficient cold water  to make it just lukewarm.  Put
in the silks, and rub  them in it  till clean;  take them
out without ringing,  and rinse them in fair lukewarm
water.  Rinse it in another water, and for bright yel-
lows, crimsons  and maroons,  add  sulphuric acid
enough  to the water, to give it an acid taste, before
rinsing the garment  in it.  To restore the colors of
the different  shades  of  pink, in  the  second rinsing
water a little vinegar or lemon-juce, for scarlet, use a
solution of tin; for blues, purples and their shades,
use pearlash; and for olive greens, dissolve verdigris
in the rinsing water:  fawn and browns, should  be
rinsed in pure water.  Dip the silks up and down in
the rinsing water; take them out of it without ring-
ing, and dry them in the shade.   Fold them up while
damp; let them remain to have the dampness strike
through  all parts of  them alike, then  put  them in a
mangier; if you have not one, iron them on the wrong
side, with an  iron just hot enough to smooth them.  A
little isinglass or gum arabac, dissolved in the rinsing
water of gauze shawls and ribbons, is good to stiffen
them.   The water irr which pared potatoes have been
boiled, is an excellent, thing to wash black silks in; it
stiffens, and makes  them  glossy and  black.   Beef's
gall and lukewarm water, is also a nice thing to  re-
store  rusty silk,  and soap-suds  answers very well
They look better not to be  riused in clear water, but
they should be  washed in two different waters. 
                     Dying.
   To Dye Black.—Allow a pound of logwood to each
pound of goods  that are to  be dyed.  Soak it over
night in soft  water,  then  boil it an hour, and strain
the water in which it  is boiled.   For each pound of
logwood, dissolve an  ounce of blue vitriol  in luke-
warm water sufficient to  wet  the goods.  Dip the
goods in—when saturated with it,  turn  the  whole
into the logwood dye.  If the goods  are  cotton, set
the vessel on the fire,  and let the goods boil ten or fif-
teen minutes, stirring them constantly to prevent their
spotting. Silk and woolen goods should not be boiled
in the dye-stuff,  but it should be kept at  a  scalding
heat for twenty minutes.  Drain the  goods  without
wringing, and hang them in a dry, shady place, where
they will have the air.  When dry, set  the color by,
put them into scalding hot water, that has salt in it,
in the proportion of a tea-cup full' to three gallons of
the water.  Let the goods  remain  in till cold ; then
hang them where they will dry; (they should not be
wrung.)   Boiling hot suds is the best thing to set the
color of black silk—let it remain in it till cold.  Soak-
ing black-dyed goods in sour milk, is also good to set
the color.
   Green and Blue  Dye, for Silks and Woolens.—Fox
green dye,  take a pound of oil of vitriol, and turn it
upon  half an ounce of Spanish indigo, that has been
reduced to  a fine powder.  Stir  them well together,
then add a lump of pearlash, of  the size of a pea—as
soon as the  fermentation ceases, Lottie it—the  dye will
be fit for use the  next day.  Chemic blue is made in
the same  manner,  only using  half the quantity of
vitriol  For  woolen goods, the East indigo will an-
swer as well as the Spanish, and comes  much lower.
This dye will not answer for cotton goods,  as the vit- 
68
THE  FAMILY  COMPANION.
 riol rots the threads   Wash the articles that are to be
 dyed till perfectly clean, and free from color.   If you
 cannot extract  the  color by rubbing it in hot suds,
 boil it out—rinse it in soft water, till entirely free from
 soap, as the soap will ruin the dye/  To dye a pale
 color, put to each quart of soft warm water that is to
 be used for the dye, ten drops of the above composi-
 tion—if you wish a deep color, more will be necessa-
 ry.   Put in the articles without crowding, and  let
 them remain in it till of a good color—the  dye stuff
 should be kept warm—take the articles out without
 wringing, drain as much  of the dye out of them as
 possible, then  hang them  to  dry in a  shady, airy
 place.  They should be dyed  when the weather is
 dry;  if  not dried  quick they will not  look' nice.
 When perfectly dry, wash them in lukewarm suds, to
 keep the vitriol from injuring the texture of the cloth.
 If you wish for a lively bright green,  mix a little of
the above, composition with yellow dye.
  Yellow Dyes.—To dye a buff color, boil equal parts
of arnotto and common  potash, in  soft clear water.
When dissolved, take it from the fire; when cool, put
in the goods, which  should previously be washed free
from spots,  and color: set them on a moderate fire
where they  will keep hot, till the goods  are of the
shade you wish.  To dye salmon  and orange color, .
tie arnotto in a. bag,and soak it in warm soft soap suds
till it becomes soft, so that you can squeeze enough of
it through the bag to make  the suds a deep yeUow  •
put in the  articles,  which should be clean, and free
from  color; boil them till  of  the shade you wish
There should  be enough of the dye  to cover  the
goods; stir them while boiling, to keep them from
spotting.  This dye  will make a salmon or orange
color, according to the strength of it, and the time the
goods remain  in.  Drain them out of the dye and
dry them quick, in the shade ;  when dry, wash them
In soft soap suds.  Goods dyed in this manner should
never be rinsed in clear water.   Peach leaves fustic 
THE FAMILY  COMPANION.          (J9
and saffron, all  make  a good  straw or lemesn color
according to the strength of the dye.  They should
be steeped in soft fair water, in  an earthen or tii. ves-
sel, and then strained, and the dye set with alum, ^nd
a little gum arabic dissolved in  the dye, if you  w*?h
to stiffen the article.  When the dye-stuff is strainea
steep the articles in it.

  Red Dyes.—Madder makes  a good  durable red,
but not a brilliant color.  To make a dye of it, allow
for half a pound of it three ounces of alum, and one
of cream of tartar, and six  gallons of water.   This
proportion of ingredients will make sufficient dye for
six or seven pounds of goods. Heat half of the water
scalding  hot, in a clean brass kettle,  then put in the
alum and cream of tartar, and  let it dissolve.  When
the water boils,  stir the alum and tartar up in it, put
in the goods,  and let  them boil a couple  of hours;
then rinse them  in fair water, empty the kettle, and
put in  three gallons of  water, and  the  madder;  rub
it fine  in the water, then put in the goods, and  set
them where they will keep scalding hot for an hour,
without  boiling : stir them  constantly.  When they
have been scalding an  hour, increase the fire till they
boil.   Let them boil five minutes; then drain  them
out of  the dye, and rinse them, without wringing,  in
fair water, and hang them in the shade, where they
will dry.   To dye a fine crimson, take for each pound
of goods two and a half ounces  of alum, an ounce
and a half of  white tartar—put them in a brass ket-
tle, with sufficient fair water  to cover your goods;
set it where it will boil briskly  for several minutes ;
then put in the goods, which should be washed clean,
and  rinsed  in fair water.  When  the  goods have
boiled  half an hour, take them out, without wringing,
and hang it where it will cool all over alike, without
drying; empty out the alum and tartar water, put
fresh water in the kettle, and for each pound of goods
to be dyed, put  in  an  ounce of cochineal,  powdered 
  70          THE FAMILY  COMPANION.

  fine.   Sft the kettle on the fire, and let the water boil
  fifteen Jr twenty minutes;  then put in  sufficient cold
  water'to make  it lukewarm, put  in the goods, and
  boiUnem an hour and a quarter ; take them out with-
  out wringing, and dry them in a shady place.  The
  r/ossoms of the Balm of Gilead,  steeped with fair
  water in a vessel,  then strained, will dye silk a pretty
 red color.   The silk should be washed clean, and free
 from color,  then rinsed in fair water, and boiled in the
 strained dye, with a small piece of alum.  To dye a
 fine delicate pink,  use  a carmine saucer; the direc-
 tions for dying come with the saucers.   It is too ex-
 pensive a dye for  bulky goods, but  for faded  fancy
 shawls and ribbons, it is quite worth the while to use
 it, as it gives a beautiful shade of pink.

   Slate-Colored Dye.—To make  a  good dark  slate-
 color, boil sugar-loaf  paper  with  vinegar, in an iron
 utensil;  put in alum to set  the color.  Tea  grounds
 set wjth copperas, makes a good slate color.   To pro-
 duce a light slate-color, boil  white maple bark in clear
 water, with a little alum ; the bark should be boiled
 in a brass utensil.  The dye for slate-color should be
 strained before the goods are put into it.  They should
 be boiled m  it, and then hung where they will  drain
 and dry.

  To cleanse Feather Beds  and Mattresses.—When
 feather  beds become  soiled  or heavy,  they mav be
 made clean and light by being treated  in the follow-
 ing manner : Rub them over with a stiff brush din-
 pedin hot soap-suds.  When clean, lay them'on a
 shed, or any other clean place, where the rain will
 fall on them   When thoroughly soaked, let them dry
 in a hot sun  for six or seven  successive days, shaking
 them up well, and turning them over each day. They
 should be covered over with  a thick  cloth during the
night:  if exposed to the night air, they will become
damp, and mildew.  This way of washing  the b™ 
             THE  FAMILY COMPANION.          71

ticking and feathers, makes them very fresh and light,
and is much easier than the  old-fashiori&d way of
emptying the beds, and washing the feathers  sepa-
rately, while it answers quite as well.  Care must be
taken to dry the bed perfectly,  before sleeping  on it.
Hair  mattresses  that  have become hard and  dirty,
qan be made nearly as good as new by ripping  them,
washing the ticking, and picking the hair free from
bunches, and keeping it in a dry, airy place, several
days.  Whenever the  ticking gets dry, fill it lightly
with  the hair, and tack it together.

   To clean Mahogany and Marble Furniture.—No
soap should  ever  be used for them:  they  should be
washed in fair water, and rubbed with a clean,  soft
cloth, all dry.  A little sweet oil, rubbed on occasion-
ally,  gives them a fine polish.  The furniture should
be rubbed over with a cloth dipped in oil, then rubbed
over  with  a clean cloth  till it appears dry and pol-
ished.  White spots on varnished  furniture may be
removed by rubbing them with a warm  flannel,  dip-
ped in  spirits of turpentine.   Ink  spots may  be re-
moved by rubbing them with a  woolen cloth, dipped
in oil of vitriol and water mixed, being careful not to
touch any part of the  furniture that is not spotted.
As soon as  the ink  is  extracted, rinse the spot with
pearlash water, and then  with fair water.   It is  said
that blotting paper alone will extract the ink, if rolled
up tight, and rubbed hard  on the spots.  If it an-
swers the purpose, it  is altogether best to use it, as
there is always danger attending the use of oil  of vit-
riol, it being so powerful  as  to corrode whatever  it
may  get dropped on, without its effects are destroyed
by the use  of an alkali.
^   Coloring the Hair.—The  liquors,  sold  under the
name of hair dyes,  are,  in fact, no more  than solu-
tions of silver in aquafortis, largely diluted with wa-
ter, with the additions of ingredients, which contri-
b.,^  nn*\i\nrr tn  their efficacv.   The solution should
LCI, Willi «."^ «*v*v*.„------- _-   ^
bute nothing to their efficacy. 
72      i\   TIE FAMILY COMPANION.
    be fully saturated with the silver, that there may  be
    no more ?eid in it than  is  necessary for  holding the
    metal dissolved : and besides dilution-with water,  a
    little spirit of wine may be added for the further de-
    composition of the acid.  For  diluting the solution,
    distilled water, or pure rain water, must be used ;the
    common spring waters turning it milky, and precipi-
    tating a part of the dissolved silver.   It is to  be ob-
    served, also, that if the liquor touches the skin, it has
    the same effect on it  as on the mattersto-be stained,
    changing the part moistened  with  it  to an indelible
    black.  Hair may also be  dyed, of any color  in the
   same manner as wool.   '-
     The following  method  is  more  simple*  and safe:
   Tetisse equal  parts of  vinegar, lemon-juice  and pow-
   dered litharge, boil for half an hour on a slow fire,
   wet the hair with this dec'oction, and-in a short  time .
   it will turn black.  Or take of bruised-gall-nuts one
   pound, boil them  in  olive oil till  they become soft;
   then  dry them, and reduce  them to' a fine powder,'
   which is to be incorporated with equal parts of char-
   coal of the willow, and  common salt  prepared  and
   pulverized.  Add a small quantity  of lemon and or-
; .'ange peel, dried  and  reduced to powder.  Boil the
,-"'/.whole in twelve pounds of water,, till the sediment at
•   the bottom of the vessel'assumes  the consistance of
   black salve                        **
     The hair is to be anointed with these preparations,
   Covering it with a cap till dry, and'then combing it.
   All preparations of this kind should- be used once a
   week, because as fast  as the hair grows,-it  appears in
   its original colour at the part nearest the. skin. 
 
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national library of medicine
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