OLD 
DOCTOR CARLIN’S RECIPES 
BEING 
A COMPLETE COLLECTION OF RECIPES ON EVERY KNOWN 
SUBJECT, AS SELECTED FROM THE 
MSS. OF 
„uU DOCTOR WILLIAM CARLIN, 
.OF BEDFORD, ENGLAND, 
TOGETHER WITH ADDITIONS BY THE AMERICAN EDITOR, ON VARIOUS 
SUBJECTS; EMBRACING ALSO A 
DEPARTMENT FOR THE HOUSEHOLD OF MOST THOROUGHLY 
TRIED RECIPES ; A TREATISE ON BEES ; A 
TREATISE ON POULTRY, Etc.; 
BEING THE LATEST AND MOST RELIABLE COLLECTION OF RECIPES FOB 
The Farm, the Household, the Sick Room, the Kitchen- 
TOLEDO, O., AND BOSTON, MASS. 
THE LOCKE PUBLISHING CO. 
1881. COPYRIGHT, 
1881, 
BY THE LOCKE PUBLISHING CO. 
1U RIGHTS RESERVED. INTRODUCTION. 
Why an introduction to a recipe book? Only to show the char- 
acter of the man to whom the world is indebted for the book. Only 
this and nothing more. 
Dr. William Carlin was bom in the city of Bedford, England, 
March 21, 1780, and would have been, had he lived, about 100 
years old at this time. His father, also William Carlin, was the 
most noted physician of that county, and his grandfather, another 
William Carlin, was a physician before him. How long the family had 
been physicians the American editor of this book does not know. But 
it is evident that it was a calling for which the family had great fitness, 
since all of Dr. Carlin’s brothers were physicians, the next to him, Dr. 
Edward Carlin, holding high rank in that capacity in the East India 
service, where he died full of years and honors, in 1840. 
Dr. Wm. Carlin graduated at Oxford, and after grounding himself in 
the rudiments of medicine with his father and elder brothers, finished 
his education in the medical schools and hospitals of London and Paris, 
and went home to join his father in his extensive practice in Bedford. 
The day after his arrival his father died, and the young physician 
found himself in possession of a very handsome fortune, which obviated 
the necessity of his practicing for money. 
This circumstance jumped with his desires, for he at once abandoned 
the practice to those who needed it more than he, and began a life of 
study and research, which he continued to the very day of his death. 
He did not drop his practice—on the contrary, he devoted more time 
to it than any physician in the county. The peculiarity was that he 
never took a fee for his services. He practiced almost entirely among 
the poor of his section, among the class of small farmers, mechanics 
and laborers to whom the most moderate physician’s fee is a mountain, 
and furnished all the medicines himself. He was often called to the 
bedsides of the nobility and gentry, for his skill was admitted, but he 
did the most of his work in the interest of science and never for money. 
(3) 4 
INTRODUCTION. 
1 His passion was the accumulation of knowledge, and he did not care]a 
straw where, when or from whom he obtained it. No old housewife 
was in possession of a recipe for anything that was useful to the human 
race that he did not obtain, test it, scientifically and thoroughly, and if 
useful, use it. 
It was a hobby with him that everything, simple or intricate, that had 
done good in a cottage could be utilized everywhere, and that half the 
knowledge that was good for anything came from the time-honored 
remedies of the poor, who had tested them for centuries, and that a 
physician who should overlook this unceasing fountain of knowledge 
was foolish indeed. 
His researches were not entirely medical by any means. He held 
that a knowledge of “ how to do things” was the most useful knowledge 
that any one can possess, and he collected everything. He took 
nobody’s word for it, he trusted nobody’s say-so, he must know himself 
all about it, and that which he found good he used, and that which was 
bad he rejected. 
The old doctor died in 1870, being ninety years of age, a long life 
measured by years, a very Methusaleh if measured by good intended 
and good actually done. His funeral was the largest ever known in the 
country. The wealthy and noble knew him as a man of vast knowledge 
and of broad charities, while the poor, whose sick he had attended and 
whose wants he had supplied so long, knew him as a steadfast, though 
eccentric friend. Therefore, all classes followed the good doctor to his 
grave, and never was a man so sincerely mourned by everybody. 
In person, Dr. Carlin was a tall, spare man, with scant white hair, 
worn in a queue behind, as was the fashion of sixty years ago. He was 
scrupulously neat and very careful about his dress, as indeed he was 
methodical in his habits. He had a bluish, gray eye, which was always 
sad and pitiful, but would at times light up with merriment. He was 
never out of temper, never off his balance, but went through life as a 
man who had a work to do, and to whom life was not a mere holiday, 
but a most serious thing and one of responsibilities. 
The good old doctor compiled his recipes at the age of seventy, and a 
queer book it was. It was written in the old style, and was arranged, as 
was his knowledge, without any attempt at order, and was full of bits 
of personal history and personal experience. 
As entertaining as it is, it was illy adapted to the practical American 
who does not care a straw for the personality of an author, and who 
only wants to know what he wants to know in the shortest possible time. 
Therefore, in bringing out “Old Dr. Carlin’s Recipe Book,” we have 
cut out all that is not direct and to the point, and have arranged the in- 
valuable work he left in the form best adapted to the American public, INTRODUCTION. 
5 
and have added such recipes as have been discovered and tested since 
his death. We have used all of Dr, Carlin’s work and have added an 
immense mass of later discoveries, having tested our own matter as 
thoroughly as the old Doctor did his. We call especial attention to 
It is divided into departments, each separate and entirely distinct. 
These are arranged alphabetically and their headings will be found 
paged carefully just preceding the subject matter of the book. Further 
than this, the recipes contained in each department are placed strictly 
in alphabetic order, aiid indexed at the close of the volume. The whole 
is so methodically ordered that a moment’s time will enable a person to 
find any recipe desired. 
THE PLAN OF THE WORK. 
With this brief account of the book we submit it to the American 
people, believing it to be the most valuable collection ever offered, and 
knowing that it will be of incalculable benefit to thousands of people 
every minute in the day and every day in the year, for many a long 
year to come. The American Editor. Table of Contents. 
PAGE. 
Accidents and Poisons, 7 
Bee-keeping, ........ 13 
Cement, Glue and Paste, 27 
The Cook, ........ 34 
Disinfectants, . . . . . . . .199 
Fob Fakmebs, ........ 203 
Flower and Gem Alphabet, . . . . ‘ . 237 
General Household, 245 
House-plants and Birds, 317 
Medical and Surgical, 325 
Poultry, ......... 398 
The Stable and Its Occupants, .... 445 
The Toilet, 465 
Trapping, Tanning and Fishing, .... 490 
Varnishing, Polishing and Papering, . . . 506 
Miscellaneous, 519 OLD DR. CARLIN’S RECIPES. 
ACCIDENTS AND POISONS. 
In every household there is always a liability to accidents, and some- 
times very serious ones. Often a little knowledge on the part of those 
around the sufferer would prevent serious consequences. As this book 
is not designed in any way to be a complete medical guide, only those 
things which are most common or likely to occur have been inserted, and 
these are not expected to take the place of the family physician, but 
only to give directions how to proceed until his arrival, or in cases where 
the distance prevents his immediate attendance. 
One of the first necessities in accidents or sudden sickness, is for those 
Eresent to keep calm and collected. Any apparent nervousness, 
esides preventing proper care, is likely to produce disastrous effects 
upon the patient. Both firmness and gentleness are absolutely requisite, 
also courage and good judgment. Hysterical people, or those disposed 
to be noisily sympathetic, should be unceremoniously ejected from the 
room. Perfect quiet is a necessity, and this should be enforced abso- 
lutely. 
Always be careful to have plenty of fresh air in a room where the 
patient is, and do not allow a crowd to gather around. Especially 
where there is insensibility should this precaution be exercised. But it 
is best always for the sufferer, for excitement may produce fever, which 
will materially lessen the chances of quick recovery. 
Let there be no delay where there is a possibility of any serious results 
in procuring a physician. A slight mistake may prove fatal. These 
hints are, as we said before, simply designed to aid but not to take the 
place of medical advice when it can be procured. 
ACCIDENTS. 
Bee Stings. 
A fresh tomato leaf crushed and rubbed on the puncture is recom- 
mended as an easy and sovereign cure. 
Bee and Wasp Stings and Insect Bites. 
Borax, 1 oz. pulverized and dissolved in water that has been boiled, 
and allowed to cool, £ pt.; or the same amount of rose, elder, or orange 
water may be used. 
(7) 8 
old dr. oarlin’s recipes. 
Touch the bites or stings occasionally with the solution as long as any 
irritation continues. 
The swelling and irritation from the bites of gnats and musquitoes is 
caused by an acid-like poison that is left in the wound. Tnis alkali 
neutralizes it. 
Bites of the Harvest Bug. 
Drop a little benzine upon the spot-, and it immediately kills the insect. 
The attacks may be prevented by sprinkling benzine upon the stockings 
before walking. 
Bites of Insects. 
A free application of ammonia to the part bitten will give instant 
relief from bites of bees, wasps, hornets, scorpions, etc. The part may 
afterward be covered with sweet oil. 
Bites or Stings. 
Apply immediately a plaster of clay or common swamp or gutter 
mud. This has been used with the greatest success, even in case of a 
rattlesnake bite. 
Cuts or Wounds. 
A wound produced by a sharp cutting instrument will heal without 
trouble when the edges are nicely brought together, and left so without 
putting on any salve, provided the access of air is shut off and the per- 
son possesses a good constitution. If the wound is produced by a rusty 
nail or a similar cause, so as to be jagged, it will soon become very in- 
flamed, and in such a case it is recommended to smoke the wound 
with burning wool or woolen cloth. Twenty mimites in the smoke of 
wool will take the pain out of the worst wound, and if repeated once or 
twice will allay the worst case of inflammation arising from a wound. 
Drowning Person—To Restore. 
Carry the body with the head slightly raised. Remove the clothing 
and rub the body dry, then roll it in hot blankets upon a bed in a warm 
room. Apply warm bottles, bricks, &c., to the arm-pits, between the 
thighs, and to the soles of the feet. Rub with the hands inclosed in dry 
worsted socks. 
If breathing has ceased, with the face downward place one of the arms 
under the forehead, so that the fluids will escape from the mouth and 
the tongue fall forward, leaving the wind-pipe free. If there is then 
little or no breathing, turn the patient upon the side and apply ammo- 
nia or snuff to the nostrils, or tickle the throat with a feather. Rub the 
face and chest, and dash warm and cold water alternately upon them. 
If this fails, place the patient upon his chest, with something under it, 
and turn the body briskly first one side and then back again, about 15 
times a minute. This forces the air out and in the chest like regular in- 
spiration and expiration. 
After five minutes’ effort, if breathing is not restored, seize the arms 
above the elbow, draw them gently above the head, keeping them there old dr. carlin’s recipes. 
9 
about two seconds. This fills the lungs with air. Then drop the arms 
gently to the sides and press them there for the same length of time, 
which forces it out. Continue this until an effort to breathe appears. 
After breathing is restored, restore the circulation as rapidly as possi- 
ble by rubbing the limbs upward to send the blood towards the heart. 
Apply heat as first directed, and as soon as possible give a little wine, 
warm brandy and water, or coffee. Try to get the patient to sleep. 
Do not give up the effort to restore life for at least 12 hours. Allow 
no crowding around the person. Do not hold up the body by the feet. 
Do not put it into a warm bath unless ordered by the physician. 
Ear—To Remove Insects that have Entered it. 
Lay the head upon the table and pour into the ear a little sweet oil or 
oil of almonds. A drop or two of oil will kill the insect, and the pain 
will cease. Afterwards syringe the ear with warm water. 
Ear—To Remove Foreign Bodies from the. 
Make a loop of six inches of very fine and flexible wire ; pass it down 
to the tympanum and turn it carefully around. This is preferable to 
the scoop or the use of the syringe. 
Eye —Lime in the. 
It is quite often that lime is got into the eye of those who are working 
among it. As soon as possible drop in water made very sweet with 
sugar. 
Eye—Blow in the. 
In case of a blow severe enough to blacken the eye, apply immediate- 
ly a cloth wet in water as hot as can be borne ; keep on doing this for 
15 or 20 minutes, and the blood that has coagulated there will become 
thin and pass off, leaving the eye swollen perhaps, but not discolored. 
Fainting. 
Loosen the clothing and place the person upon the back, with the 
head low. Let plenty of fresh air into the room, and do not allow a 
crowd to collect around the patient. Use gentle friction and apply cam- 
phor or ammonia upon the forehead and about the nostrils. Often all 
that is necessary is to lay the person full length upon his back, and let 
him alone, only giving him plenty of fresh ah’. 
Hiccough. 
Sudden fright or surprise will often cure at once. It may also be 
cured by the use of warm carminatives, cordials, cold water, weak 
spirits, camphor julep, or spirits of sal volatile. The complaint is some- 
times removed by a pinch of snuff, a glass of soda-water or an ice-cream. 10 
OLD DB. OABLIn’s RECIPE3. 
Limbs—Frozen. 
Dissolve from i to £ lb. of alum in 1 gal. of warm water, and immerse 
the frozen limbs for 10 or 15 minutes. 
Oyster Over-Eating. 
When too many oysters have been eaten, and they lie cold and heavy 
upon the stomach, drink £ pt. of hot milk and it will dissolve the oysters 
into a cream jelly that can be quickly digested. 
Sunstroke. 
There are two conditions resulting from excessive heat. In the first 
the person is faint, has a feeble pulse and a cool, moist skin. Remove 
him to a cool, shady place, apply cold water and ice to the head, and 
f;ive some stimulant. In the second and more fatal form, the patient 
alls insensible, his skin is dry and hot, his breathing quick, and some- 
times convulsions set in. Remove the person to a quiet, cool place, take 
off his clothing and rub his body with ice from head to foot, while 
pieces of ice are kept under the armpits. 
Throat—Foreign Substances in the. 
Cause the person afflicted to keep perfectly still; look into his open 
mouth, and if the obstruction is visible seize it with the fingers or long 
slender pincers. If you cannot get at it, push it into the stomach, if 
not of a nature to injure it, with the handle of a spoon, or whalebone 
covered with cloth. Otherwise give a few grains of tartar emetic or 
something to make the patient sick, and he will reject it in consequence 
of the relaxation. If a pointed body is swallowed, try to prevent any 
movement of the bowels for 12 or 14 hours. 
Wasp Sting. 
Apply an onion to the part affected. 
POISONS AND THEIR ANTIDOTES. 
Promptness of action is most important in case of poison. The 
first thing to be done is to empty the stomach. This can be accomplished 
by taking a teaspoonful of common salt and one of ground mustard 
stirred in a cup of cold water and swollowed instantly. This should be 
followed by large quantities of tepid water, which must be taken as 
fast as vomited. If pain is felt in the bowels give large injections of 
tepid water and repeat them often in order to dilute the poison as much 
as possible. If warm water is not at hand use cold water, as the princi- 
pal object is to save time, and water in sufficient quantities has been 
found most valuable in cases of poisoning. The following are some of 
the most common articles that may be taken and thus endanger human 
life, with their symptoms and antidotes : old dk. carlin’s recipes. 
11 
Ammonia. 
Symptoms—An acid, burning taste in the mouth, with nausea and 
vomiting. There is also great prostration, with a cold, clammy skip, 
and small pulse. Give vinegar and water or any strong vegetable acid 
to induce vomiting. Follow this up with mucilages, emetics and cathar- 
tics. Finally give some opiate to induce sleep. 
Arsenic. 
Symptoms—Sickness and fainting, with a burning pain in the stom- 
ach. Vomiting follows and diarrhoea,while the thirst is excessive. The 
limbs become palsied, and insensibility, and finally convulsions, set in. 
A quick emetic must be administered, whites of eggs, warm water, 
anything that will produce quick vomiting. In all cases of poisoning 
the stomach pump should be employed as soon as possible. 
Copper. 
Symptoms—Metallic taste in the mouth; violent vomiting and purging; 
cramps in the thighs and and frothing at the mouth. Usually 
there is a violent headache, followed by convulsions. Copious draughts 
of warm water should be taken after having used whites of eggs in 
order to produce vomiting. This should be followed up by strong 
coffee and mucilages. This poisoning is usually the result of cooking 
in copper vessels. 
Corrosive Sublimate. 
Symptoms—Strong metallic taste in the mouth, burning heat and 
stricture of the throat, pulse irregular, with the skin cold and clammy. 
There is also a difficulty in breathing. The whites of eggs should be 
used in large quantities ; if they cannot be had, milk is a very good sub- 
stitute. Vomiting must be produced as soon as possible. This is a very 
virulent poison and exceedingly rapid in action. 
Nux Vomica or Strychnia 
Symptoms—A bitter taste in the mouth, spasms, fixed limbs, shut 
jaws, and drowsiness. Give an emetic to produce immediate vomiting. 
Use the stomach pump if possible, and follow with vinegar and strong 
vegetable acid. 
Opium, Morphia, and Laudanum. 
Symptoms—Great drowsiness, followed by stupor and heavy sleep. 
Produce vomiting immediately in the way mentioned above, or by giv- 
ing 10 or 14 grs. of sulphate of zinc. After the stomach is cleared of 
the poison, use active stimulants, such as coffee, tea, brandy, and am- 
monia. The patient must be kept awake at all hazards until these 
have had time to take effect. Usually it is not safe to sleep for six or 
eight hours after vomiting. 12 
old db. carlin’s recipes. 
Phosphorus. 
Children sometimes suck matches and are thus poisoned. Give an 
immediate emetic. Let no time be lost. 
Potash. 
Symptoms—Acid taste in the mouth, while the throat and stomach 
burn like fire. The patient will sometimes vomit and purge, and the 
skin be cold and clammy. Give vinegar, lemon juice or any vegetable 
acid as an antidote. Then administer an emetic and injection, followed 
by something to induce sleep. 
Prussic Acid. 
Symptoms—The head is heavy with severe pain, while the pulse is 
quick and the stomach nauseated. In case of a very large dose, there 
are convulsions, and very slow and convulsive bi'eathing. Cold water 
should be poured upon the head and spine, stimulating liniments to the 
chest, while strong ammonia should be applied to the nostrils. 
Poison Ivy. 
Dr. J. M. Ward, in the Medical Record, recommends the following 
remedy for poisoning by Rims radicans, or “poison ivy”: Use in au 
cases of poisoning by this plant Labarraque’s solution of chloride of 
soda. “The acid poison,” he remarks, “requires an alkaline antidote, 
and this solution meets the indication fully. When the skin is un- 
broken it may be used clear 3 or 4 times a day, or in other cases 
diluted with from 3 to 6 parts of water. After giving this remedy a 
trial no one will be disposed to try anything else. It is one of the most 
valuable external agents known to the profession, and yet seldom ap- 
fjreciated and but rarely employed. It will sustain its reputation as a 
ocal application in erysipelas, burns and scalds.” 
Sugar of Lead. 
Symptoms—There is a prickling, burning sensation in the throat, 
followed by nausea. The bowels are constipated, but with colic pains. 
The skin is cold and pulse feeble and irregular. Cramps will set in, and 
numbness and torpor. Give Epsom salts, milk or whites of eggs and 
emetics. 
The above are the most common forms of poisoning. In all others, 
both vegetable and mineral, the first mode of treatment described will 
generally prove efficient. 
Suffocation from Gas, 
Take the patient immediately into the fresh air, then dash cold vin- 
egar and water into the face, neck and breast; apply in extreme cases 
mustard poultices to the soles of the feet. The warmth of the body 
must be kept up constantly. If necessary to restore breathing, try the 
same method as that recommended in drowning. BEE-KEEPING. 
The possession of one or more colonies of bees does not always secure 
to the owner a surplus of honey, over and above what is required for 
their winter subsistence. This result is mainly due to the manner in 
which the bees are kept; for a season is seldom experienced wherein the 
flowers do not secrete sufficient nectar during either spring or fall to 
amply provide for their winter stores and a reasonable amount for 
market. As there are usually “ exceptions to all rules,” so sometimes 
our best colonies fail to store surplus honey, which will generally be 
found to result from an internal disarrangement of the hive, which may 
be due to various causes, among which are the loss of the queen or 
mother bee, the presence of an unusual amount of drone or store comb, 
or in the ravages of the moth-worm. Either in due time will result in 
the utter loss of the colony unless attention is given them at the proper 
time by the owner. 
Bee-keeping has of late years advanced greatly by the use of the 
movable frame hive, the honey extractor, and the prepared base of sheet 
wax or comb foundation, all of which have great advantages over the 
old method of manipulating bees and securing surplus honey. As many 
who keep a few stocks of bees are unfamiliar with the internal arrange- 
ment of the hive, being often governed by old-time superstitions in their 
management, it will no doubt be advisable to describe the various oper- 
ations in a careful manner, in order to have the reader be able to suc- 
cessfully accomplish anything herein described. It is not intended to 
describe the old style of keeping bees, but to explain how one or more 
colonies of bees can be successfully managed and yield a surplus to the 
owner. As all may not be familiar with the kinds of bees in a hive, a 
description of them will be in place. 
DIFFERENT KINDS OF BEES IN A HIVE. 
A colony, or hive of bees contains three different kinds of bees, 
which are the queen or mother bee, sometimes called the “king” by in- 
experienced bee-keepers, the drone, or male bee, whose only mission is 
the impregnation of the queen; also, the worker, with which we are all 
familiar, as it is seen daily during the summer season in quest of the 
honey, with which it returns to the hive. 
As it is necessary in the manipulations of the hive to distinguish one 14 
OLD DK. CAELLn’s RECIPES. 
from the other at first sight, it will be advisable to describe each in 
their order. 
The Queen, 
Or mother bee, of a prosperous colony is about an inch in length, with 
elongated abdomen. Her motions over the comb are slow and majestic; 
her mission is to deposit eggs in the cells which in due time (21 days) 
emerge perfect worker bees, thereby keeping up the strength of the 
colony, which is daily weakened by the loss of bees by age and in their 
journeys from the hive in quest of honey. She is capable of depositing 
several thousand eggs daily, and her life is from three to five years. 
The Drone, 
Or male bee, may easily be recognized by his handsome appearance, 
being larger in size than the worker and entirely destitute of a sting. 
They may be seen on any bright day during the swarming season, and 
fly with a loud buzzing noise. Their presence in the hive in the spring 
denotes the coming of the swarming season, for which provision should 
be made. During a scarcity of honey the worker bees of a colony con- 
taining a laying queen, destroy the drones, or compel them to leave the 
hive. This action, no doubt, gives rise to the prevailing opinion of the 
laziness of the drones and their expulsion from the hive on that account. 
A hive containing a queenless colony generally contains numbers of 
drones, even though the source of honey has failed. The drones are 
produced by the queen depositing eggs in drone comb, which emerges 
in 24 days a perfect insect. 
The Worker Bee. 
To this little insect we are indebted for our beautiful sections of comb 
honey and the golden yellow wax which is one of our most useful com- 
modities. Who is it that has not witnessed the untiring labors of the 
busy bee in its life of labor of storing the liquid sweets in the cell she so 
skillfully prepares for it? As all are familiar with the appearance of 
the common honey bee, it is needless to describe it. The honey bee is 
short-lived during the honey season. It is estimated that a bee lives 
only from forty to sixty days ; numbers fall by the wayside and are 
destroyed by birds, etc. During the winter, with proper care, they will 
live from six to nine months. 
VARIETIES OF BEES. 
At the present time we have in this country in common use but two 
varieties of bees, which are the common black bee and the Italian bee. 
Some special apiarists possess the Cyprian, a new variety newly intro- 
duced, and within a short time an importation of bees from the Land of 
Palestine has been received. It is said they possess qualities muoh 
superior to the native Italians, but their merits are as yet untested in old dr. carlin’s recipes. 
15 
America. The above are those claiming the attention of practical apiar- 
ists at the present time. To those will we devote our attention. 
This beautiful insect is a native of sunny Italy, and was first imported 
into this country twenty years ago, (in 1860, by S. B. Parsons, of Flush- 
ing, N. Y). They have proved themselves to be far superior to our black 
or native bee in their ability to gather honey and to defend themselves 
from the attacks of the moth miller and robber bees. A colony of pur© 
Italians is more easily handled, with less liability to assail the apiarist, 
than any other variety of bees known. To the inexperienced they may 
be distinguished by their golden appearance, being possessed of three 
bright yellow bands on the upper part of the body, and the tenacity 
with which they cling to the comb during its removal from the hive. 
A pure Italian queen may often be seen busily depositing eggs while the 
comb is exposed to the blight sunlight, seeming entirely fearless of the 
surroundings, the workers remaining quietly clustered over the comb, 
making no attempt to sting whatever; on the other hand the blacks are 
only to be subdued by the application of smoke, the queen endeavoring 
to secrete herself, the bees wildly running to and fro, dropping off over 
the ground, etc. The difference in this particular is at once apparent to 
the most inexperienced. 
As the above description of the Italian bee is sufficient for the present, 
it will be next in order to describe the comb and its different kinds of 
cells and the use to which they are put in the economy of the hive. 
Before opening the hive for any special purpose, it is best to be able to 
recognize the various bees, cells, etc., when brought to our view. 
The Italian Bee. 
Honey Comb. 
On opening a hive of bees we find two kinds of comb which contain 
the honey and young bees, also queen cells, etc. For convenience, it 
will be best to make use of a movable frame hive, of which more will 
be said hereafter. We proceed to blow a few whiffs of smoke into the 
hive, after which the cover may be removed. We will now lift out 
one of the center frames with its adhering bees. You will observe a 
portion of the cells are larger than others adjoining; they are drone 
cells, and if the queen were to deposit eggs in them, male bees would be 
the result, which, if reared in excess, would only serve to consume the 
stores accumulated by the workers. Hence the necessity of removing 
all drone comb from the center of the hive or brood nest to the end or 
second story, where it will be filled with honey. Bear this fact in mind, 
for it is of vast importance. If by any means drone comb should be 
filled with larvce, they can be destroyed when capped over by cutting off 
their heads with a sharp knife ; the bees will soon remove the remainder. 
Drone cells measure about four to the inch or sixteen to the square inch, 
and are built during a strong flow of honey or by a queenless colony. 
The greater part of the comb of a hive will consist of worker comb, 
and is mainly used by the queen to deposit eggs in for the purpose of 
rearing worker bees. The cells measure five to the inch, or twenty-five 
Worker or Brood Comb. 16 
OLD DU. CAKLIn’s RECIPES. 
to a square inch. A colony of bees in a movable frame hive containing 
only worker comb, will, if provided with a prolific queen, produce 
almost invariably a surplus of honey, and in the end is the most profit- 
able. We will continue to describe the worker comb and its contents. 
A portion of the comb contains eggs newly laid by the queen. You 
will perceive the brood in all stages, from the larvae to the perfect bee. 
Brood comb is the life of the hive, and on it depends much of the 
apiarian’s success. Occasionally, when an old queen is occupying the 
hive, the brood comb will contain cells filled with larvae, which rise 
above the surface of the comb from an eighth to a quarter of an inch. 
If an occasional empty cell is interspersed, you had better supply it with 
another queen, as she has become unfertile or spent, and produces only 
drones. Tire course to be pursued will be explained under the head of 
“ Requeening Hives.” 
HOW TO COMMENCE BEE-KEEPING PROFITABLY. 
If you do not already possess a colony or two of bees, it is far the most 
profitable to purchase one or more of an experienced bee-keeper, for which 
six dollars for blacks or eight for Italian is not too much, if contained in 
a movable frame hive. It is to be preferred in all cases, and if you get 
a young Italian queen, so much the better. Hybrids or part Italian are 
good honey gatherers, but are inclined to drive everything off the place 
if molested. Therefore, the reason for purchasing from a professional 
bee-keeper, who knows what he is disposing of, and has honor enough 
not to take ad vantage of another’s inexperience. If you already possess 
bees, we will endeavor to explain how to manage to the best advantage, 
with the least outlay of expense. 
The successful working of an apiary depends much on having a good 
hive, well made, with each part interchangeable with any other, which 
may be on the yard. The style of hive is of secondary importance, 
provided it contains movable frames and is easily manipulated. As 
many bee-keepers in their days of inexperience have been induced to 
purchase a patent hive with moth trap attachments, which in many 
cases are worthless, only for hen’s nests or kindling, a few remarks on 
the styles of hives in use by practical apiarists may prove of benefit, and 
each individual can then make choice of that which will suit his par- 
ticular case. 
Hives. 
The hive which is generally used in this country contains a frame 
measuring 9|xl7f outside measure, and is known as the Langstroth hive. 
Nearly fifty years of practical use has proven it to be one of the best, 
especially for the production of comb honey. It has some disadvantages, 
among which ai’e the shallow frame for wintering, and the necessity of 
standing the frame on end during the process of extracting honey. The 
first can be obviated by allowing them the use of the combs in the 
second story, contracting the size of the hive if necessary. The second 
is of more importance, especially if the extractor is used, as the new 
combs are liable to break down during the process of extraction. Other- 
wise everything is in its favor. A sample hive can be purchased of any old dr. carlin’s recipes. 
17 
reliable dealer in apiarian supplies, already nailed, for about one dollar 
and a half. With rack sections, etc., the cost will be more. It is ad- 
visable to secure the best and most complete hive for a sample to work 
by, as it is cheapest in the end. 
For the production of extracted honey, or the working of bees on 
shares throughout the country, a hive containing a frame J is to be 
preferred to the above. It was originally used by Mr. E. Gallup, now of 
California, and is known as the Gallup frame. The hive is usually one 
story, from 13 inches to 3 feet long, as may be desired. It is easily made 
of cheap lumber. Stock boards answer vexy well for the purpose. The 
frame hangs in the extractor the same as in the hive, and the most tender 
combs can be extracted from it without the danger of breaking. The 
depth is satisfactory for wintering, and for those who give but little 
attention to their bees, it is admirably suited, as the size of the hive can 
be adjusted to the strength of the colony by division boards. There are 
numerous other hives in use, but they ax-e used principally by specialists. 
With either of the above hives success can be obtained. Befox-e leaving 
the subject of hives, it will be well to caution all against purchasing 
rights to use any particular kind of hive, or for using a division board to 
confine the bees to the space necessaxy for them to occupy. Parties are 
claiming in various localities that they have the exclusive right to use 
those division boards, but it is only another way to extort money from 
the inexperienced bee-keeper. The size of the frames of other hives in 
use are as follows: The “ Quinby hive,” designed by the late Mr. Quinby 
of New York, who was one of the most observing of our pioneer bee- 
keepers, is of the following dimensions: for the suspended frame, 
for the closed end Quinby, 19jxll deep. The American hive 
contains a frame 13x13, and has been in use for a long time. So far as 
the superiority of one frame over the other is concerned for the produc- 
tion of honey, we think there is but little difference. Different apiarists 
adhere to those they are the most accustomed to. Whatever hive is 
made use of, care should be taken to have all parts interchangeable, and 
much trouble will be avoided. 
Transferring. 
It is advisable, if bees are pm-chased, to secure them in the hives in 
which they are to be kept permanently, even if a small advance on the 
price is demanded. You are then enabled to open them and see the 
condition in which they are, the amount of stores they possess, besides 
having them ready for business at once. To a beginner much trouble, 
and possibly loss, will be saved by so doing. When bees in box hives, 
with the comb built in all directions, can be secured for a reasonable 
amount, it may pay to transfer, especially if done during the time the 
fruit trees ax-e in blossom. They then will have the means of repairing 
the combs, which are fitted into the frames, and have all in condition 
to secure the cx-op of clover honey which will arrive a few weeks later. 
The px-ocess of transferring is one requiring care, and if no experience is 
had in the matter, it would not be amiss to observe a practical bee- 
keeper if opportunity offex-ed. We will, however, give plain instructions 
for any one to follow in order to be successful. The following tools are 
necessary and should be near by before commencing operations, viz.: a 
hatchet or ordinary hammer, a stout chisel to cut the nails in the old 18 
old dr. carlin’s recipes. 
hive and pry it apart, a piece of hoop iron or saw blade provided with a 
handle to separate the combs from the sides of the hive—if nothing is at 
hand an ordinary carpenter’s saw will answer. To retain the combs in 
the frame, small wires, the depth of the frame, are frequently used, the 
ends bent at right angles and fastened to top and bottom of the 
frame, two or three on a side; an equal number are required for the op- 
posite side; if the wire is not to be procured, small strips of wood | inch 
longer than the frame is wide, with the end attached | inch apart by 
either fine wire or twine. After the comb is in place, the opposite ends 
are fastened and the comb will be held securely. Sufficient strips 
should be in readiness to fasten all the combs into frames. If possible, 
secure a place where the bees can not molest, as a cellar or closed room; 
place a small box upon the stand the old hive is taken from to catch any 
bees that may return during the transferring. After quieting with 
smoke, carry the hive to the place prepared and place upside down, A 
small box large enough for the bees to cluster in should be placed over 
the hive, and by rapping on the side of the hive for a few moments, 
they will ascend into the box; after they are fairly started, take your 
hammer and chisel and cut the nails on the side of the hive nearest the 
flat side of the comb, then with the end of the saw separate the side of 
the comb from the board and remove when the full sheet of comb is 
exposed to view. The comb should be laid upon a few thicknesses of 
blanket on a stand or table and the size of the frame marked out, and 
the frame placed over. Slide under your sticks and fasten the ends and 
hang in an empty hive; proceed in the same manner, giving care to 
save all the brood in the various stages and discarding all drone comb, 
which should be placed in separate sheets and used for store comb. 
When all is completed, the bees having ascended into the box, the comb 
is placed in the new hive and carried to the place it is to occupy, the 
bees shaken in front of the hive, which they will soon entei’. When all 
are inside, contract the entrance to prevent robbers from entering. At- 
tention should be given them occasionally to see that they are not 
molested, and in a few days examine them and see if the queen is lay- 
ing, and remove the strips from such frames as have the combs securely 
fastened. Keep all the brood in the center of the hive, and if not entirely 
filled, contract the space with a division board, giving them only as 
much comb as they will cluster over. They are thereby enabled to gen- 
erate more heat and repair the combs much sooner than if allowed the 
use of the whole hive. When all ai'e repaired and the sticks removed, 
place a frame filled with fouxxdation between two frames of unsealed 
brood. If honey is being gathered freely, the bees will soon have it 
built out and filled with eggs; repeat the process uxxtil the hive is filled 
with straight coxxxb. Keep the bees crowded together as closely as pos- 
sible; they breed faster and build comb better for so doing. Should any 
of the colonies prove weak, they can soon be strengthened by the addi- 
tion of a sealed brood, and a frame or foundation put in the place from 
whence it was taken. Shake off all bees before removing from the 
hive, as you may lose the queen by neglecting to do so. As the 
colonies will, by the above treatment, become very strong, care must be 
taken to prevent swarming, if you wish to secure surplus honey. A 
very convenient way to do this is to clip the wing of the queen, so that 
if a swarm occurs she is unable to follow axxd the bees returxx to the 
hive in a short time when they discover her absence. The hive should 
be placed a few inches from the ground and a slanting board placed in old dr. carlin’s recipes. 
19 
front to prevent her being lost. Another way is to examine the hives 
every ten days and remove all queen cells. They may be entirely 
destroyed, or if found in the colony containing your choicest queen, 
they can be transferred to nuclei to hatch, and in a short time you will 
have a few young queens with which to requeen your colonies or build 
up new ones. Special directions will be given to rear queens and in- 
crease colonies, later. 
As the honey season advances, and white clover is in full bloom, the 
bees will busy themselves in securing a portion of the nectar secreted. 
If the foregoing instructions have been followed, the colonies will be 
strong, and, as a consequence, honey will be secreted rapidly. When on 
opening a hive and removing the blanket covering the frames, wax 
braces are found under the cloth and the edges of the comb are tipped 
with new wax, you can begin to make preparations for either extracting 
or pulling on the sections, for surplus honey; in the former case, lift 
out a few of the center frames. If the cells are sealed one-third of the 
way down, the balance of the comb partly filled with honey, you can, 
without detriment, proceed to extract. 
The Honey Extractor 
Was'first invented by an enterprising German, whose attention was 
drawn to a boy to whom he had given a piece of new honey-comb while 
visiting his apiary. The honey-comb was placed in a small pail in order 
to dislodge a bee. Boy-like, he swung it round his head, which had the 
effect to separate the honey from the comb in the bottom of the pail. 
The apiarist, by a modification of the plan observed by him, produced 
the centrifugal honey extractor. 
As many persons are under the impression that extracted honey is 
produced by pressing the comb to remove the honey, a brief description 
will be given. A metal can, about two feet high by about twenty 
inches wide, is provided, with a reel supported by a central shaft and 
provided with a wire screen on its opposite sides. Motion is given to 
the reel by a suitable crank attached to the top of the central shaft. 
The manner of using is as follows: 
How to Extract Honey. 
Provide yourself with a box or extra hive in which to carry your 
combs to and from the place where you propose to use your extractor. 
After smoking your bees slightly, open your hive and lift out tire end 
comb. Brush the bees off with a duck wing or bristle dusting-brush, 
which should be previously dipped in water; place the comb, after the 
bees are removed, in the box; take the comb from opposite ends altern- 
ately, leaving three or four in the center of the hive undisturbed. You 
will, by so doing, allow the bee combs to cluster upon that and be in less 
danger of losing the queen. Should a lull in the honey yield occur, 
your bees will have a surplus left to rear brood upon. After the combs 
are removed, your box filled, cover your hives with a cloth to prevent 
the bees from clustering on the outside and prevent robbing if honey is 
scarce. As you are now ready to uncap your combs, you should pro- 
vide yourself with a large tin pan, a pail of tepid water, and an uncap- 
ping knife, which can be obtained of any supply dealer for one dollar. 
A cup or bowl inverted in the center of the pan, for the corner of the 20 
old dk. carlin’s recipes. 
frame to rest upon, will be found convenient; having your knife as sharp 
as possible, rest the frame upon the corner and with the knife pare off the 
cell coverings on one side not more than an eighth (£) of an inch thick; 
repeat the process on the opposite side and suspend in the extractor; 
when another is completed, suspend it opposite, and by a steady motion 
the honey will be thrown through the meshes of the wire cloth against 
the inside of the can, from which it can be drawn by the honey gate 
provided for the purpose. When the combs are all extracted, care hav- 
ing been taken that no brood has been thrown out by too swift a 
velocity given to the reel, they are to be replaced in the hive, taking 
care to place all drone comb at the end of the hive. It will be well in 
replacing combs to see if eggs and brood are present in the center combs 
left in the hive. If absent, supply from the next colony strong enough 
to spare it. Proceed thus until all the hives are extracted from. 
Extracted Honey. 
As the colonies will yield from 10 to 40 pounds apiece, according to 
size, a few words in relation to the care of extracted honey may not 
come amiss. As extractors are now generally made to contain from 40 
to 150 pounds of honey underneath the reel, it is not necessary to draw 
off as each hive is extracted from. When the honey comes up to the 
reel, draw off into stone jars or any convenient receptacle, being careful 
to leave sufficient in the bottom of the extractor to avoid drawing off 
the scum into the jars. Cover and stand away in a dry, cool place. 
Many persons pass the honey through a bag made of cheese cloth or 
flour sieve, which removes any bees or particles of wax that may have 
fallen in while extracting. If honey is secured in any quantity, barrels 
should be provided beforehand. They should be coated with parrafine 
or beeswax in order to prevent them from leaking, which can be done as 
follows: 
Preparing Barrels. 
Procure, if possible, new iron-bound oak barrels, made specially for 
honey by being shaved inside. Caution the cooper against charring 
them, as the specks of charcoal sometimes spoil the appearance of the 
honey. When thoroughly dry, drive down the hoops, and coat the in- 
side with melted parrafine as follows: procure 5 or G pounds of parra- 
fine, heat in a kettle until quite hot, with a funnel pour into the barrel, 
bung up tightly and roll around until the entire inside is cooled; remove 
the bung and pour the remainder into the melting pot again. If the 
parrafine is very hot, one pound will be sufficient for a barrel. If the 
ban-els are old it will be necessary to burn a small piece of sulphur in 
the barrel to remove mustiness. You will now be ready to fill your 
barrel, having weighed it previously. When full, stand on end, 
especially if not intended for present use, as honey is liable to granulate. 
If designed for shipping or use after granulating, all impurities will rise 
to the top and can be removed when the head is taken out, leaving 
the balance free from specks, etc., which would injure the sale. 
Comb Honey. 
Having described the method of procuring and caring for extracted 
honey, comb honey will next command our attention. If one story old dr. carlin’s recipes. 
21 
hives are used sections should be filled into frames, and provided with 
starters and placed in the ends of the hives. The bees will soon occupy 
them and build out and store honey. It is customary to use broad 
frames in order to keep the sections clean; they should be provided with 
tin separators in order to keep the sections in shape and prevent being 
built too close to the adjacent combs. If a two story hive is used a 
crate can be filled out with but a single tier of sections, provided with 
starters and separators. The sections are Avedged in place. When filled 
they can be examined and removed, replacing them with others. Many 
persons use broad frames in the second story of the hive; the bees are 
caused to ascend by placing a frame or two of brood in various stages in 
proximity to the sections. It is preferable, where second stories are 
used, to extract honey. When the second stories are filled, a tray of sec- 
tions can be placed beneath, which will be filled separately if the honey 
flow’ continues and the colony is kept from swarming. Comb honey 
can be sent to market in good shape by packing in shipping crates con- 
taining 25 to 40 pounds each; by having the sides of the crates glassed, 
it will show to good advantage, and will command care and attention in 
handling, which would not be the case if entirely enclosed. As the 
season for storing surplus honey closes, there will be found sections in- 
completed ; they can be extracted from and laid away for the coming 
season, when all sections filled with comb Avill be quickly utilized by 
the bees to the benefit of the apiarist. If colonies are strong in early 
spring, it Avill be advisable during fruit bloom to place empty frames in 
the center of the body of the hive to build starters for sections; they 
should be removed before the queen fills them with eggs, when others 
will be built. In order to secure a surplus of comb honey, every ad- 
vantage must be taken that is possible, or it may not prove a financial 
success, especially if the season is unpropitious. The main essentials in 
the production of comb honey are strong colonies of Italian bees, a good 
flow of honey, and an entire exemption from the swarming fever, bear- 
ing in mind an increase of colonies is only obtainable at the expense of 
surplus honey. It is not best to increase your stocks over one sw'arm 
from each original colony. In many cases one swarm to every two old 
stocks Avill be more profitable in the end. 
The question arises, what shall we do with the extra swarms which 
may issue ? Save only the strongest, turning the others into your weak- 
est colonies, thereby bringing them up to the standard for securing a 
large yield of surplus honey. If the colony to which you wish to 
unite them possess a choice queen, it would be advisable to secure the 
queen accompanying swarms before throwing them together; this can 
easily be done, especially if you are able to distinguish*the queen on first 
sight. Procure a sheet, Avhich should be opened on the ground; at one 
side place an empty hive into which the bees can easily enter. Shake the 
swarm in front of the hive about two feet, and with a feather the bees 
can be directed to the hive; after a feAV enter the others readily follow. 
Watch closely for the queen, and as she passes over the sheet cover her 
with a glass tumbler, Avhich should be on hand for that purpose. Should 
the queen not be found, repeat the process. If two swarms cluster 
together, it would be Avell to hive them instead of uniting with other 
colonies. It is far better to have ten sti'ong colonies overfloAving Avith 
bees than three times the amount so light that they can barely maintain 
their existence. If possible keep the best bees to be pi’ocui'ed, have your 
hives well made and painted, your surroundings attractive, tailing pride 22 
old dr. carlin’s recipes. 
in the appearance of your apiary; at all times have a place for your empty 
hives, frames, etc., where you can readily find them when needed. 
HOW TO RAISE QUEENS. 
As it becomes necessary to requeen our older colonies from time to 
time as the queen becomes unproliflc through age, also to supply other 
colonies whose queen does not come up to the standard, we will give 
full directions how to proceed in order to be successful. As the methods 
practiced by apiarists differ, we shall endeavor to show how new colo- 
nies can be built up from one or more old ones without reducing their 
strength, which would prevent them taking advantage of a honey yield 
to secure a surplus. 
If but one colony is possessed, and it is desired to increase by other 
than natural swarming, proceed as follows ; When the hive is strong in 
bees, divide it by means of a division board, preventing all communica- 
tion between the opposite sides. Examine the combs and place the 
greater part of the sealed brood on the side the queen remains, leaving 
plenty of eggs, larvae and young bees on the opposite side. In a short 
time they will detect the absence of the queen and proceed to form 
queen ceils. Should the cells be formed from an egg newly laid, the 
queen would emerge in 16 days. Bees sometimes make use of larvae 
several days old in forming queen cells, so provision must be made for 
such a contingency. As the queen first to emerge from the cells destroys 
all other cells and the embryo queens, one or more frames containing 
cells should be removed to another hive or nucleus on the ninth day 
after removing tiie old queen, as on the following day a queen may 
hatch. The nucleus can be placed near to the parent hive and a frame 
of brood given it from time to time as can be spared from the original 
hive. The young queen generally begins to lay from a week to 10 days 
after being hatched. After removing the frames containing cells from 
the original hive the division board can be removed and an empty comb 
or two put in the center of the hive. As it is not policy to increase more 
than one swarm from a colony, especially if inexperienced, this should 
suffice, as the chance for wintering is much better with colonies strong 
in bees than those containing an insufficient number. 
As many possess more than one colony, the following method can be 
followed in order to start two or more nuclei at one time : 
Remove the queen from a populous colony and place her in a separate 
hive with two frames of brood and adhering bees ; place an empty 
worker comb in the center of frames of brood; contract the hive with a 
division board, also contract the entrance in order to prevent robbery. 
If less than eight frames are left in a hive, supply frames of eggs and 
brood from other colonies, taking care to shake off the bees before re- 
moving from the hive in order to avoid shifting the queen. Mark on the 
hive the date of removing the queen to prevent mistakes. On the 
tenth day at the utmost your colony will be ready to break up into 
nuclei—seeing that each two frames contain at least one large mature 
cell, which will hatch in due time. Care should be taken to contract 
this nucleus or hive by a division board, also the entrance. If it is not 
desired to remove a queen and break up a colony, separate a colony by 
a division board until cells are ready for removal. On the ninth day take old dr. caelin’s recipes. 
23 
a frame of bees and brood from each of the remaining colonies, supply- 
ing its place with empty comb or foundation; if the colony is strong, two 
frames of bees and brood can be spared. (See that the queen is not re- 
moved). Place two frames in nucleus, and on the following day (the 
tenth) the cells can be transferred. The object of preparing the nucleus 
the preceding day is to allow the bees to detect the absence of the 
queen, otherwise the cells would, in many instances, be destroyed. 
Strengthen your colonies by the addition of sealed brood from the origi- 
nal colonies. A convenient time to increase by artificial swarming is 
during the honey drouth in July. A few queens should be raised early 
in the season to supply any that might be lost by accident, or to replace 
an unprolific or spent queen. 
Introducing Queens. 
The most successful method of introducing queens has been found to 
be that of placing the old queen in a wire cage previous to introducing 
the new one. In a short time the cage acquires the scent of the hid 
queen, then remove her and place the new one in the cage the other oc- 
cupied. Leave her thus caged about 24 hours, when she can be released. 
Care must be taken that she can procure honey, which can be provided 
by placing the cage between the two top bars, breaking the honey be- 
fore inserting the cage. In requeening few losses will occur if this 
method is followed. When a colony has been queenless and has com- 
menced building queen cells, more care must be taken or she will be 
destroyed. In releasing the queen observe how she is received; if all is 
harmonious, and she passes quietly over the combs without attracting 
the attention of the bees, all is well; if the bees endeavor to ball her or 
bite her wings, recage her and try again on the morrow. Always be 
careful that no queen is occupying the hive in which you wish to intro- 
duce her, as either one or the other will invariably be lost. 
Queen Cages. 
A number of these essential articles should always be accessible on a 
moment’s notice, as frequently a valuable queen can be saved, which 
otherwise would be lost. They can easily be made of screen wire bent 
over a hard wood stick about one half inch thick by one inch wide—the 
length should be about two inches or more. If the wire cloth is painted, 
burn it off before making up into cages. Secure the ends of wires to 
prevent injury to the queen. 
UNITING BEES. 
At the close of the honey season, when the frost destroys the flowers, 
we may often find colonies which do not contain bees sufficient to win- 
ter, These can be united into one strong colony, which, with their 
combined stores, will come through all right. Unlike uniting two sep- 
arate swarms during the swarming season, bees in the fall require differ- 
ent treatment. Select two or more colonies to be united, and after thor- 
oughly smoking with tobacco smoke, shake all into an empty hive and 
place on the stand the strongest occupied. The queens will all be de- 24 
old dr. carlin’s recipes. 
stroyed but one; place the heaviest combs in the body of the hive; put 
on a second story after spreading a piece of cloth over the frames; ex- 
cept an inch at each end for the bees to ascend. Place the remaining 
frames in the second story. The bees will soon remove the honey to 
the body of the hive. Breaking the cell coverings will facilitate the 
removal of the honey. Uniting should be done any time after the first 
frosts occur in the fall. 
Feeding Preparatory to Wintering. 
After the colonies are all equalized by uniting such as have insufficient 
stores, food should be supplied as soon as possible, before the extreme 
cold nights occur. If full frames of honey are at hand there is no neces- 
sity for feeding; if not, extracted honey diluted with one-fourth its bulk 
of water should be brought to the boiling point, care taken that it does 
not burn; remove the scum; when cool, it can be put in a wood or tin 
vessel and placed directly over the frames. A piece of muslin should be 
suspended from the sides, especially if the vessel is tin, for the bees to 
crawl up on. A handful of bent straws over the surface of the honey 
will keep the bees from being drowned, though, if a wooden box is used 
and placed over the combs while the bees are in the body of the hive in 
the cool of the morning, no loss will result by drowning, even if the feeder 
contains a gallon or more. When fully fed remove the feeder and pack 
for winter at once. Should honey be scarce, bees can be wintered upon 
sugar syrup fully as well as with honey. This can be prepared as fol- 
lows: Procure only granulated or coffee A sugar-; to every 12 pounds take 
1 gallon water; dissolve the sugar in the water and stir until it is entirely 
dissolved, allowing it to simmer 2 or 3 minutes. Special care should be 
taken not to allow it to boil. This syrup can be fed as stated previously. 
WINTERING BEES. 
The subject of wintering bees is one to which we hardly think we can 
do justice. The various theories on the subject by different apiarists 
are conclusive that what is successful in one locality may not succeed in 
another. One of the causes of mortality among the bees outside of in- 
sufficient stores is unwholesome honey, which induces a dysentery of 
which many perish. Another source of loss is “swarming out” in the 
warm days of March. For some unknown reason the bees and queen 
forsake the hive and unite with other colonies, only to be destroyed and 
•dwindle away. The loss from this source alone has been so great as 
nearly to annihilate an apiary of over a hundred colonies in a few days. 
The bees forsake the full 'combs of honey and accompanying brood, 
which soon perish. The queen is desti’oyed soon after entering the 
strange hive, robbing ensues, and disaster is everywhere apparent. If 
those colonies, whose population was increased by the exodus, would 
remain in their thrifty condition, matters would not be so bad. In one 
short week they too would be requiring assistance to withstand the cold 
days soon to follow. It would seem the bees can not- withstand the ex- 
citement which they undergo, and being present in such numbers, con- 
sume the honey from the center of the hive where it is most needed. OLD DK, CAKLIN’S RECIPES. 
25 
On their next flight nearly all are lost, and the colony lately so strong, 
is among the weakest. Our best apiarists are unable to give reasons for 
“swarming out.” Our bee journals, with their facilities for communi- 
cation, are unable to furnish a remedy. We must, therefore, observe 
the conditions and endeavor to remove the cause if it can be found. 
The foregoing statements will serve to inform those about to embark 
in apiaculture as a pursuit, of what at times may be expected. They are 
designed, also, to correct, if possible, the impression that apiaculture is 
specially suited to invalids, and others, desiring an easy and light occu- 
pation which will yield a handsome return for time and labor bestowed. 
As a rule, such publications as “ Blessed'Bees ” and other articles in the 
various periodicals, which serve to show the large pecuniary returns of 
a few colonies of bees, are traceable indirectly to publishers of bee 
literature, or dealers in apiarian supplies, who evidently have an ax to 
grind, and enhance their sales by the publishing of similar articles. 
In and Out-door Wintering. 
Among specialists in apiaculture, two methods of wintering bees are 
in general use, viz: wintering on the summer stands, and storing in a 
dry and well-ventilated cellar. We will give both methods, and bee- 
keepers can choose between them. As far as observation goes, it is con- 
sidered the majority are in favor of out-door wintering. The method is 
as follows: About the first of October, according to locality, the bees 
should be examined, and the frames in the second stories removed to 
some suitable place; if empty, they should be stored until spring; if filled 
with honey, it should either be extracted entirely, or replaced in such 
colonies as are insufficiently provided with stores. Examine the lower 
story, lifting out each frame, and making a passage-way about two 
inches from top of frame, if not already done. This will allow the 
bees access from one frame to the other. Each frame should contain 
sealed honey two-thirds the way from the top bar; reject all drone 
comb from the lower story. If the colony is very strong in bees, give 
them one more frame than they will cluster over, which will be about 
six; place your division board within one-fourth inch from the outside 
comb. A Langstroth hive thus prepared should contain about twenty- 
five pounds of honey, which should be sufficient until the fruit trees 
are in bloom. After placing the combs, put on the second story. Have 
ready a piece of bur-lap or wool sacking and place two thicknesses over 
the combs, having first laid two pieces of frame material over the 
frames; a cushion of chaff about six inches thick should next be filled 
in the second story, to allow the moisture which arises from the bees 
to be slowly absorbed, as the main element of successful wintering lies 
in keeping the bees perfectly dry under all circumstances. When prop- 
erly prepared, there will be a sufficient air-passage through the loose 
Chaff to prevent the condensation of moisture on the sides of the hive, 
which will, if not prevented, result in the loss of bees. In order to pre- 
vent the entrance from being closed by snow or dead bees, it is neces- 
sary to bore an inch augur-hole two inches above the entrance to the 
hive which will afford sufficient ventilation and egress of bees at any 
time. Many persons further protect their bees by surrounding the 
hives with a box filled with chaff, having first bridged over the en- 
trance of the hive; if chaff-packing is made use of on the outside of the 
hive, the top cover of the hive should be partially removed or the 
bees are liable to smother, especially if crowded on five or six frames. 26 
old dr. carlin’s recipes. 
Instances have been known of bees having wintered in hives open from 
top to bottom, exposed to the cold winds during the entire winter, 
which shows conclusively that it is not cold that causes the mortality 
among bees, but rather the lack of ventilation, which causes the 
moisture arising from the cluster to condense and freeze them into a 
solid mass. 
The essential features of a cellar for wintering bees successfully are 
perfect ventilation, freedom from moisture, and absolute quiet. Ven- 
tilation through a chimney is considered superior to any other plan, 
taking the air from the floor. The cellar should be dark and well 
drained, with an earthen floor if possible; cement is said to be objection- 
able. The bees should be examined as to stores, a less quantity of 
honey being required in the cellar than when exposed to the rigors of 
winter. Remove the cover, using only the lower story; cover the hive 
with one thickness of muslin or burlap to prevent the bees leaving the 
hive from the top; place the hives level a short distance from the floor 
and pile one on top of the other if space is not sufficient to accommodate 
all on the platform prepared for them. The temperature should not ex- 
ceed 60° Fahrenheit, nor beneath 40°. all is prepared, close the 
cellar and leave them in absolute quiet. Many apiarists allow their bees 
a purifying flight during one of the pleasant days of winter, replacing 
them upon their summer stands for the purpose, which, in some in- 
stances, is inconvenient and often impracticable. Others allow them to 
remain in quiet until ready to set out in the spring. The proper time is 
considered to be when the maple and willow buds begin to open. After 
removing from the cellar, it is advisable to stand a slanting board in 
front of the entrance in order to have them properly locate their 
respective hives; the board can be removed in a short time. After re- 
moving from the cellar they should be examined as to the amount of 
stores they possess. If insufficient to last until fruit trees bloom, a 
frame of honey or cake of maple sugar laid over the frames will enable 
them to keep up an existence until they are able to gather sufficient from 
the budding fruit trees, and other spring flowers. Should the weather 
be wet during the time the trees are in bloom and no honey of any con- 
sequence be gathered from that source, feeding must be resorted to in 
order to keep up brood, rearing until clover comes in bloom, when no 
further necessity for feeding will be required. With these instructions 
properly followed, bee-keeping can be made a success, and surplus 
honey secured, though much depends upon the season. The present, that 
of 1880, has been one of the worst ever known. 
Cellar Wintering. CEMENT, GLUE AND PASTE. 
CEMENTS. 
Aquaria. 
This cement sticks to wood, stone, metal, glass, etc., hardens under 
water, and can not injure animals or plants: 1 gill of litharge, 1 of dry 
white sand, 1 of plaster-of-Paris, and gill of finely powdered resin. Sift 
and keep corked until required for use; then make into a putty by mix- 
ing in boiled linseed oil, with a little patent dryer added. Must not be 
used after it has been mixed with the oil over 15 hours. This cement 
resists the action of salt as well as fresh water. It is best to give it 3 or 4 
hours to dry. 
Architectural Cement. 
Take equal parts of paper paste and size and finely powdered plaster-of- 
Paris, to make it of a proper consistence. Must be used as soon as mixed. 
This can be used in making architectural statues, columns, busts, etc. It 
receives a good polish, is very light, but will not stand the weather. 
Armenian Cement, (Keller’s). 
Soak | oz. of izinglass in 4 ozs. of water for 24 hrs.; evaporate it in a 
water bath to 2 ozs., then, after adding 2 ozs. of rectified spirits, strain it 
through a linen cloth, and while warm, mix it with oz. of gum mastic 
dissolved in 2 ozs. of rectified spirits; add 1 dr. of powdered gum ammo- 
niac; triturate them x’apidly, to avoid evaporation of spirits, until thor- 
oughly incorporated. 
Boots and Shoes, To Mend. 
Raw gutta percha, 1 oz.: resin, the size of a hen’s egg; bisulphuret of 
carbon, 1 lb. Dissolve the gutta percha in the bisulphuret; add the resin; 
when dissolved, bottle for use. The leather must be clean, and scraped 
a little to make it adhere. 
For Cisterns. 
Wash into a paste with boiled linseed oil, equal parts of red and white 
lead. It hardens slowly, but surely. It should be made thin, and the 
metal thoroughly smeared with it. 
Cement, Curd. 
To \ pt. of skimmed milk, add i pt. of vinegar; mix the whites of 5 
eggs, well beaten and enough powdered quicklime to form a paste with 
the curd. This will resist water and a moderate amount of heat. 
(37) 26 
old dr. carlin’s recipes. 
For Cutlers. 
1. Melt together 1 lb. of colophony and 8 ozs. of sulphur; and either 
keep in bars or reduce to a powder. Mix 1 part of the powder with | a 
part of iron filings, fine sand, or brick-dust, and fill the cavity of the 
handle with the mixture. Heat the stem of the knife or fork and insert 
into the cavity, and when cold it will be as strong as when new. 
2. Melt together 4 lbs. of black resin, 1 lb. of beeswax, and add 1 lb. 
of finely powdered and well-dried brick-dust. 
For Earthenware. 
Melt shel-lac and run it into small sticks the size of a quill. Heat the 
edges to be joined hot enough to soften the cement, smear them over 
and hold tightly together until cold. 
Cement, Egg. 
To mend earthenware, glass, china, marble, alabaster, etc., use the 
white of egg thickened with finely-powdered quick-lime. It does not 
resist moisture. 
For General Use. 
Dissolve gum-arabic, i oz., in water, a wine-glassful, by putting it, 
boiling hot, upon the bruised gum; when fully dissolved, stir in very 
finely powdered plaster-of-Paris to make a thick paste. Apply with a 
brush to the edges of the articles to be mended, and press them firmly 
together until it sets a little, and keep them in position until dry. This 
will be as good for toilet articles as for any kind of table dishes. The 
cement being white, of itself, it will scarcely be noticed; but any mended 
dishes should not be put in hot water for any considerable time. 
Glass, To Metal To Attach. 
Mix 2 ozs. of a solution of glue with 1 oz. of linseed oil varnish, and 4 
oz. of pure turpentine; boil in a close vessel. The metal and glass should 
be clamped and held together for about 2 days after they are united. 
Cement, Glue. 
Take 1 oz. each of isinglass and parchment size, 2 drs. each of sugar 
candy and gum tragacanth; add 1 oz. of water, and boil all together till 
the solution appears, when cold, of the consistence of glue. If this glue 
be wet and rubbed on the edges of paper, silk or leather, they will, if 
laid together, pressed slightly and allowed to dry, be as firmly united as 
other parts of the substance. 
Cement, Glycerine. 
A durable cement for iron upon iron, for two stone surfaces, and for 
fastening iron in stone, is made of glycerine and litharge, stirred to a 
paste. It hardens rapidly, is insoluble, and is not attacked by strong 
acids. OLD DK. CARLIN’S RECIPES. 
29 
For Grafting. 
Take 1 lb. of beeswax, 1 pt. of linseed oil, 6 lbs. of resin. This 
cement will not run in summer nor crack in winter. 
Cement, Hydraulic. 
This will harden under water. Mix 1 lb. of oxide of iron with 3 of 
well dried and powdered clay. Make a stiff paste by adding a sufficient 
quantity of linseed oil. 
For Iron Boilers. 
To stop the cracks and leaks in iron boilers, stoves, etc.: 1. Make a 
paste with boiled linseed oil of 6 lbs. dried clay in powder; 1 lb, iron 
filings. 
2. Mix well in a mortar, 2 ozs. of muriate of ammonia, 1 oz. of 
flower of sulphur, and 16 ozs. of cast-iron filings or turnings, and keep 
the powder dry. Take 1 part of this and 20 parts of clean iron filings or 
borings, grind together in a mortar, mix with water to a proper con- 
sistence and apply between the joints. 
Japanese Cement 
Mix the best powdered rice with a little cold water; then gradually 
add boiling water till a proper consistence is acquired, being careful to 
keep it well stirred all the time. Lastly, it must be boiled for 1 minute 
in a clean saucepan. This paste is beautifully white, almost transparent, 
and well adapted for fancy paper work, or other things requiring a 
strong and colorless cement. 
For Jewellers. 
Soften some isinglass in water and saturate strong brandy with it 
until there is 2 ozs. of glue. Rub in 2 pieces of sal ammoniac. Make 
another preparation by dissolving 6 pieces of gum mastic, the size of 
peas, in alcohol, using the smallest possible quantity. Heat these two 
compounds until they mix well together. Put in a bottle closely stop- 
pered. Before using, the cement must be softened by setting the bottle 
in warm water. This is considered perfect for uniting 2 metallic sur- 
faces. 
For Lamps. 
A good recipe for a cement for kerosene lamps is said to be: 3 parts 
resin, 1 of caustic soda, and 5 of water. Mix this composition with £ of 
its weight of plaster-of-Paris. It will set firmly in about three-quarters 
of an hour. 
For Leather. 
Add to 10 parts bisulphide carbon and 1 part spirits turpentine, 
enough gutta-percha to make a tough, thickly-flowing liquid. Apply 
the coat to both surfaces; place under weights, till the joints are dry. 
The surfaces to be joined must be freed from grease; to do this lay a 
cloth upon them and apply a hot iron. 80 
old dk. carlin’s recipes. 
For Leather and Cloth. 
To unite the parts of boots and shoes, and for the seams of clothing, 
use the following: 1 lb. of gutta-percha, 4 ozs. of India rubber, 2 ozs. of 
pitch, 1 oz. of shellac, 2 ozs. of oil. Melt the ingredients together and 
use hot. 
Cement, Liquid. 
Cut gum shellac in 70 per cent, alcohol. Apply to the broken dish 
with a feather, and hold it in a spirit lamp as long as the cement will 
simmer; then join together evenly, and when cold the dish will break 
in another place first. 
For Mahogany. 
Add as much yellow ochre as is needed to give the right color to 4 
parts of beeswax or shellac melted with 1 part of Indian red. This can 
be used for stopping holes and seams in mahogany furniture. 
For Mending Stone, etc. 
Mix in fine dry powder 20 parts of well washed and sifted sand, 2 of 
litharge, and 1 of freshly burned and slacked quicklime. This is suit- 
able for filling up cracks, etc. It sets in a few hours, and has the ap- 
pearance of light stone. 
Red Cement. 
The red cement used for uniting glass to metals, is made by melting 5 
parts of black resin and 1 part of yellow wax; when entirely melted, 
stir in gradually, 1 part of red ochre, or Venetian red in fine powder, 
and previously well dried. This cement should be melted before it is 
used, and it adheres better if the objects to which it is applied are 
warmed. 
For Stone. 
Take equal parts of infusorial silica (which is imported from Ger- 
many) and oxide of lead and mix together. Then add \ part of freshly 
slacked lime and make the whole into a paste with boiled linseed oil. 
This forms a cement of extraordinary power, and is very useful in such 
work as fixing iron in stone. It is said not to expand in setting, so that 
there is no danger of splitting the stone. 
For Stopping Leaks About Chimneys. 
Take dry sand, 1 part; ashes, 2 parts; clay, dried and pulverized, 3 
parts. Pulverize and mix into a paste with linseed oil. Apply it when 
soft, and when it becomes hard, water will have no effect upon it. 
For Stopping Leaks Around Chimneys, (2). 
A very durable and cheap plan to prevent leaks about chimneys is to 
go to a painter and get his “ paint skins,” (a skin that forms on paint 
left standing for some time), with as much linseed-oil, and boil them 
together; and while hot, thicken, to a proper consistence, with clean 
sand, and apply at once. old de. caelin’s recipes. 
31 
For Stoves. 
1. Sift good wood ashes through a fine sieve; add the same quantity 
of clay, finely pulverized, together with a little salt. Moisten with water 
enough to make a paste, and fill the crack of the stove with it. 
2. Make a paste of soluble glass and barytes, with or without some fine 
fireclay; the soluble glass may be replaced by a solution of borax, and 
both these and the barytes by a mixture of clay and powdered glass. 
Turkish Cement for Water Pipes. 
Fresh hydraulic lime (water-lime), any quantity, according to the work 
to be done, and half as much pounded brick, or pounded tile, finely 
sifted—by measure—and chopped tow to make it like our common hair 
mortar. Mix dry, as wanted for use; then wet up with linseed-oil (if it 
is boiled it will dry quicker) to the consistence of common mortar. 
White Cement. 
Plaster-of-Paris, mixed with gum arabic water, makes an excellent 
white cement, but must be used immediately, as it hardens quickly. 
A mixture of 5 parts gelatine to 1 of acid chromate of lime, applied to 
broken edges, which should be pressed together and exposed to the 
sunlight, makes an insoluble cement. 
GLUE. 
To Make and Use Glue. 
Break the glue up small, put it into an iron kettle, cover it with 
water, and allow it to soak 12 hours; after soaking, boil until done. 
Then pour it into an air-tight box; leave the cover off until cold, then 
cover up tight. As glue is required, cut out a portion and melt in the 
usual way. Expose no more of the made glue to the atmosphere for 
any length of time than is necessary, as the atmosphere is very destruct- 
ive to made glue. Glues that take the longest to dry are to be preferred 
to those that dry quick, the slow-drying glues being always the strong- 
est, other things being equal. Never heat made glue in a pot that is 
subjected to the direct heat of the fire or a lamp. Do not use thick glue 
for joints or veneering. In all cases work it well into the wood in a 
similar manner to what painters do with paint. Glue both surfaces of 
your work, excepting in the case of veneering. Never glue upon hot 
wood, or use hot cauls to veneer with, as the hot wood will absorb all 
the water in the glue too suddenly, and leave only a very little residue, 
with no adhesiveness in it whatever 
For Draughtsmen. 
Melt together in a water bath 5 parts of glue; 2 parts of sugar; 8 parts 
of water. Cast into moulds, and when needed for use dissolve in warm 
water. This can be carried anywhere without trouble. 32 
OLD DR. CARLIN’S RECIPES. 
Flexible Glue. 
Incorporate together 1 part of glycerine, by weight, to 4 of glue, and 
it will lose its brittleness, and can be used for various purposes, such as 
dressing leather, book binding, etc. 
Liquid Glue. 
Take a wide-mouthed bottle, and dissolve in it 8 ozs. of the best 
glue in i pt. of water, by setting it in a vessel of water, and heating 
until dissolved. Then add, slowly, 2i ozs. of strong aqua fortis 
(nitric acid), stirring all the while. Keep it well corked, and it will be 
ready for use at any moment. This preparation does not gelatinize, nor 
undergo putrefaction nor fermentation. 
Mouth Glue. 
To unite papei-s and other small, light objects, dissolve, with the aid 
of heat, pure glue and £ its weight of coarse brown sugar, in as small a 
quantity of boiling water as possible; when perfectly liquid, cast into 
thin cakes, on a flat surface, slightly oiled, and as it cools cut into 
small pieces. When required for use moisten one end slightly and rub 
on any substance you wish to join. 
Rice Glue. 
Rice glue is a very delicate and suitable article for fancy work. 
Thoroughly mix idee flower with cold water, let it simmer gently over a 
slow fire. This is excellent for joining paper, etc., and if properly made 
and applied, the joining will be found very strong. When dry it is 
almost transparent. 
Mucilage. 
1. Dissolve 3 ozs. of gum arabic in an earthenware vessel containing 
| pt. of cold water. If stirred occasionally, the gum will be dissolved 
in 24 hrs, and ready for use, 
2. Fine clean glue, 1 lb; gum arabic, 10 ozs.; water, 1 qt.; melt by 
heat in a glue kettle; when melted, add slowly 10 ozs. strong nitric 
acid. Then bottle, adding a couple of cloves to each bottle to pre- 
vent moulding. 
A Clean Paste. 
PASTE. 
2 parts gum tragacanth and 1 part powdered gum arabic; cover with 
cold water until dissolved; then reduce to desired consistence with the 
same. A few drops of carbolic acid will prevent its souring. old dr. cablin’s recipes. 
33 
Flour Paste. 
1 gill of flour, 1 gill of cold water, 2 gills of boiling water. Pour the 
cold water slowly on the flour, stirring well; then stir in the boiling 
water, and let the paste boil until as thick as desired. 
Paste that will Keep a Year. (1) 
Dissolve 1 teaspoonful of alum in 1 qt. of warm water. When cold 
stir in flour enough to give it the consistence of thick cream, being 
careful to beat up all the lumps. Throw in | a dozen cloves and stir in 
as much powdered resin as will stand on a dime. Pour the flour mix- 
ture into a teacupful of boiling water, stirring well all the time. Let it 
remain on the stove a few minutes and it will be of the consistence of 
mush. Pour it into an earthen or china vessel; let it cool; cover it and 
put in a cool place. When needed for use, soften a portion with warm 
water. It will last a year and is better than gum, as it does not gloss 
the paper, and can be written upon. 
Paste that will Keep a Year. (2) 
Make in the ordinary way a good flour or starch paste. Add a small 
quantity of brown sugar, then about a teaspoonful of corrosive sublim- 
ate in fine powder to a pint of paste; add also a teaspoonful of oil of 
cloves, or rosemary, or lavender, or any of the essential oils, and a few 
drops of carbolic acid. Stir well with a wooden spatula. Paste made 
in this way will keep for any length of time. As the corrosive sublimate 
is a poisonous agent, the paste must be kept out of the reach of children. 
Used as a paste it is harmless. 
Paste that will Adhere to any Substance. 
Dissolve 720 grs. sugar of lead and 720 grs. of alum in water. Then 
dissolve 2£ ozs. of gum arabic in 2 qts. of warm water. Mix the 
gum water when cold with 1 lb. of wheat flour, till in a pasty con- 
sistence; place the mixture in a dish on the fire, and pour into it the 
alum and su ar of lead. Shake well; take it off the fire when it shows 
signs of ebullition, and let it cool. If the paste is too thick, add gum 
water till in proper consistence. 
For Scrap Books. 
Take the best laundrv starch and wet with sufficient cold, soft water 
to stir it smoothly. Pour on boiling water until it is clear and jelly- 
like. It is ready for use as soon as cool. 
Putty—To Soften. 
Anoint or paint over the dry putty that adheres to the broken glass 
and frames of windows with nitro-muriatic acid or caustic soda, (con- 
centrated lye,) and the putty will be soft enough to be easily removed in 
about an hour. THE COOK. 
FOOD AND ITS USES. 
The daily waste that is going on in our bodies must, in some way, be 
repaired, and also something must be done to give the strength necessary 
for the execution of the work which each individual has to do. Besides 
these things, animal heat must be supplied. All these purposes are 
served by the eating and digestion of food. Men require daily 5 ozs. of 
flesh forming food, and 10 ozs. of heat giving or breath material. 
When the body is in motion there is a much greater waste than when 
still, so that a greater amount of nourishment should be taken. When 
the stomach of an animal is empty it immediately begins to feed upon 
the material already laid up. 
The food required by the body consists of gluten, fibrin, albumen, 
starch, fat, sugar, and saline matters. The first three are nutritive or 
flesh forming; the last four are the heat givers. The former are to be 
found in breads, meats, and eggs; the latter in fats, oils, anything that 
contains starch and sugars. These are all necessities for the preservation 
of the health of the body. No one of them alone can preserve life. 
Neither grains, nor meats, nor vegetables will, used in excess, each over 
the other continuously, give vigor to the body, but require to balance 
each other. 
At certain seasons of the year the diet should be changed to correspond 
with the change in weather. During the cold season more meat can be 
used and less bread, vegetables and fruit. The reverse is true in summer. 
It is evident, then, that the caterer for the table is a most important 
factor in the household. There can be none more important. But after 
the material is bought and brought into the house, much depends upon 
its preparation as to whether it will fulfil its purpose of nourishing the 
body, or ignominiously fail. It is to aid the cook that the thoroughly 
tested recipes in this book are given. 
First, however, we will give a few tables showing the constituents of 
some of the most common articles of food. They are as follows: 
DRINKS. 
Cocoa and Chocolate. 
Constituent parts in 1 lb. of paste— 
Oz. Grs. 
Water 0 350 
Butter 0 8 
Coloring matter . . 0 140 
Albumen and gluten . 3 85 
Gum 0 426 
Oz. Grs. 
Starch ...... 1 53 
Theobromine ... 0 140 
Woody fibre .... 0 280 
Mineral matter ... 0 280 
The cocoa powder mixed with boiling milk is now a common morning 
beverage; It is alterative, heat-giving, and flesh forming. old dr. carlin’s recipes. 
35 
One reason of its usefulness as an article of diet is the presence in it 
of the substance called theobromine. This substance contains carbon, 
hydrogen, nitrogen, and oxygen in itself, and is particularly rich in 
nitrogen, which exercises an active influence on the human system. 
Cocoa also contains a great deal of fatty matter called cocoa butter. 
It has, therefore, great power of nourishing, while the theobromine 
exhilarates and soothes the spirits, and has a waste-retarding power. 
Coffee. 
Oz. Grs. 
Water 1 407 
Aromatic oil ... 0 1| 
Potash 0 280 
Caffeine or theine . 0 122 
Gum 1 192 
Constituent parts of 1 lb.— 
Oz. Grs. 
Woody fibre .... 5 262 
Casein 2 35 
Sugar 1 17 
Fat 1 402 
Mineral matter ... 1 31 
Coffee has great medicinal virtues; it is said to be an excellent anti- 
dote to gout, and to cure other painful diseases. 
Constituent parts of 1 Ih. 
Tea. 
Oz. Grs. 
Water 0 350 
Theine - 0 210 
Fat 0 280 
Casein 2 175 
Aromatic oil .... 0 52 
Oz. Grs. 
Gum 2 385 
Sugar 0 218 
Tannic acid .... 4 87 
Woody fibre .... 3 17 
Mineral matter ... 0 350 
The effects of tea are well known; it “ cheers without inebriating;” 
excites the brain to activity and watchfulness; soothes the system, and 
stays the waste of the body. 
EGGS. 
The average weight of a hen’s egg in the shell is 3 ozs. 
Oz. Grs. 
Water 12 66 
Albumen 2 0 
Extractive matter. . 0 130 
1 lb. of shelled eggs contains— 
Oz. Grs. 
Oil or fat..... 1 240 
Ashes 0 288 
FISH. 
Fish is an important article of food. It is more rich in fibrin or flesh- 
forming matter than butcher’s meat or birds, but it contains less fat and 
gelatine. Fish frequently contains large quantities of mineral matter, 
principally phosphates of lime, potash and soda. 36 
old dr. carlin’s recipes. 
Fish is much more easily digested than flesh, and consequently food is re- 
quired sooner after eating it. The most digestible kinds are the white 
fish, which have least fat, and require to be fried in fat, or eaten with 
melted butter or sauces. Of all fish, the haddock, whiting, and flounder 
are most digestible. 
The salmon, herring, and eel are dressed in their own oil, and are 
very nutritious. 
Fish should never be eaten out of season, as it is then very likely to 
disagree with the system. The flesh of fish should not have a bluish 
tinge. If it has this quality it is inferior. 
FOWL. 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 12 107 
Gelatine ..... 1 52 
Fibrin 1 322 
Oz. Grs, 
Albumen ..... 0 209 
Mineral matter ... 0 174 
Poultry and the white meat of rabbits are not of themselves very noun* 
ishing; they contain too much nitrogenous matter and too little fat. In 
the case of aquatic birds, as the goose and duck, the fat is more abund- 
ant, but it contains certain flavoring matters which are not easy of 
digestion. The darker flesh of game is also somewhat indigestible, and 
requires management in its culinary treatment. 
FRUIT. 
Grapes, 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 10 222 
Glucose or grape sugar 1 316 
Gum 0 79 
Oz. Grs. 
Albumen..... 0 158 
Tartaric acid ... 0 50 
Ashes 0 50 
The grape is the most wholesome of fruits, and a grape diet has of 
late years been recommended as a cure for consumption. 
The Peach and the Nectarine. 
Constituent parts of 1 lb. 
Oz, Grs. 
Water 11 481 
Malic acid 0 126 
Coloring matter . . 0 78 
AlhUmeti 0 12 
Oz. Grs. 
Dextrin (gum) ... 0 357 
Ashes 0 14 
Sugar 0 241 
Cellulose ..... 0 123 OLD DR. CARLIN S RECIPES. 
37 
Ripe Pears. 
Constituent parts in 1 lb. 
Oz. Grs. 
Water 18 184 
Sugar ...... 1 368 
Albumen ..... 0 14 
Oz. Grs. 
Woody fibre .... 0 154 
Gum 0 147 
Mineral ashes ... 0 7 
GRAIN. 
Buckwheat. 
Oz. Grs. 
Water ...... 2 118 
Gluten 1 165 
Starch 8 0 
Gum 0 140 
Constituent parts of 1 lb. 
Oz. Grs. 
Fat ....... 0 70 
Woody fibre .... 3 114 
Mineral matter ... 0 126 
Buckwheat flour is nearly as nutritious as wheaten flour, and makes 
excellent cakes. 
Maize or Indian-Oorn. 
Oz. Grs. 
Water 2 105 
Gluten 1 402 
Starch 9 262 
Sugar and Gum ... 0 21 
Constituent parts of 1 lb. 
Oz. Grs. 
Fat or oil 1 101 
Woody fibre .... 0 350 
Ashes 0 70 
Carbon 5f 0 
Oats 
Constituent parts of 1 lb. Oat meal. 
Oz. Grs. 
Water 2 78 
Flesh-formers. . • . 2 816 
Starch 6 153 
Sugar 0 378 
Gum 0 210 
Oz. Grs. 
Fat or oil 0 897 
Woody fibre .... 2 6 
Ashes 0 210 
Carbon. 6 348 
Oats grow in England and the United States, but are thought much 
finer and better when grown in Scotland. In the husk, they are used 
chiefly as food for horses. The husk removed, the grain is called groats, 
and is used for making gruel. Ground to a flour, it is called oat meal. 
Oat meal is the chief food of the Scottish peasantry, and it is nourishing 
and excellent, both when made into porridge and cakes; it cannot be 
made into bread. The outer husk, unlike that of wheat, is poor in 
albuminoid matters, so that oat meal is better than the whole dat. Oat 
meal is rich in fat. 38 
old dr. carlin’s recipes. 
Wheat, 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 2 106 
Gluten 2 21 
Albumen 0 126 
Starch 9 242 
Sugar 0 385 
Oz. Grs. 
Gum ....... 0 119 
Fat 0 84 
Woody fibre .... 0 119 
Ashes 0 112 
Carbon 7 0 
The whole meal should be used for making bread, as the phosphates 
of wheat necessary for forming bone are contained in it. It is said, on 
high medical authority, that the decay in the teeth amongst young 
people, so much more prevalent than it was a century ago, proceeds 
from our never eating anything but the finest flour. A mixture of bran 
also assists digestion. 
The whole meal is obtained by simply grinding the grain without 
sifting it: it is not only best for nourishment, but would effect a great 
saving if used. 
Flour is fearfully adulterated, the usual substances used for the pur- 
pose being pea and beau meal, potato flour, plaster-of-Paris, bone-dust 
and alum. In purchasing flour, it is wise to take up a handful and 
make a ball of it. If it holds together well for a little while the flour is 
probably pure. Plaster-of-Paris may be detected by its great weight. 
Observe in your toast whether there is any scent of bean or pea, while 
the toast is hot. Nitric and muriatic acid will also test the purity of 
flour; if it is not adulterated nitric acid will turn it orange color, and 
muriatic acid will change it to a deep violet color. 
MEATS. 
Beef. 
Oz. Grs. 
Water 8 0 
Gelatine 1 62 
Fibrin and albumen . 1 122 
Constituent parts of 1 lb. 
Oz. Grs. 
Fat 4 340 
Mineral matter ... 0 350 
Beef contains fibrin, which resembles the gluten of plants in composi- 
tion and properties. The amount of water in beef is as great as it is in 
the potato or plantain. It does not contain a particle of starch; but its 
fibrin is three times as great as that in ordinary wheateu bread; there- 
fore, as far as this matter goes, one pound of beef is equal to three of 
wheaten bread. The fat in beef makes up for the lacking starch, as it 
yields a great amount of heat to the system. Fat, in fact, gives more 
heat during its combustion than any other form of food. Fat meat is 
therefore the best to purchase. 
The heavier the meat is the more water it contains, and this has to be 
paid for in the meat: it evaporates in roasting. The juice of beef, when 
extracted, contains a small proportion of a substance called Kreatin, old db. carlin’s recipes. 
39 
which is rich in nitrogen, and has a certain likeness to the peculiar 
principle of tea and coffee (theine). This substance has an exhilarating 
effect on the human system, as a species of tonic; and is the cause of 
beef-tea being so supporting to invalids. 
Lamb. 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 8 44 
Fat 5 263 
Gelatine...... 0 400 
Oz. Grs. 
Fibrin and albumen . 0 360 
Mineral matter ... 0 244 
Mutton. 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 7 16 
Fat 6 176 
Gelatine...... 1 52 
Oz Grs. 
Fibrin and albumen , 0 385 
Mineral matter ... 0 245 
Pork. 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 6 69 
Fat 8 0 
Gelatine...... 0 385 
Oz. Grs. 
Fibrin and albumen . 0 315 
Mineral matter ... 0 105 
Veal. 
Oz. Grs. 
Water 10 0 
Fat 2 281 
Gelatine 1 82 
Constituent parts of 1 lb. 
Oz. Grs. 
Fibrin and albumen . 1 199 
Mineral matter . . . 0 312 
MILK AND CHEESE. 
Milk. 
Constituent parts of 1 lb. of cow's mWe. 
Oz. Grs. 
Water 13 883 
Casein 0 350 
Butter 0 245 
Oz. Grs. 
Sugar 0 315 
Mineral matter ... 0 70 40 
OLD DR. CARLIN'S RECIPES. 
Cheese. 
Cheese contains in 100 parts— 
Rich Cheese. 
Water 36 
Curd ........ 29 
Eat 30£ 
Ash 4| 
Skimmed Cheese. 
Water 44 
Curd 45 
Fat 6 
Ash 5 
Tire substance casein (the curd which forms the cheese) resembles the 
gluten of vegetables, the fibrin of meat, and the albumen of the egg in 
nutritive qualities; it possesses the same value, weight for weight, as 
food; but when eaten alone as cheese, is, like eggs, a constipating food. 
When the curd and cream have been taken from the milk, and the 
whey is evaporated to dryness, sugar of milk is obtained; this sugar 
represents the starch of wheaten bread, while the butter and curd or 
casein represent the fibrin and fat of meat; consequently milk partakes 
of the nature both of animal and vegetable food. 
VEGETABLES. 
Cabbage. 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 14 414 
Albumen ..... 0 126 
Starch 0 42 
Oz. Grs. 
Dextrin or gum ... 0 203 
Woody fibre . , , , 0 35 
Mineral ashes .... 0 56 
Cucumber, 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 15 173 
Albumen ..... 0 14 
Glucose 0 140 
Gum 0 35 
Oz. Grs. 
Chlorophyl. , , , , 0 7 
Woody fibre .... 0 35 
Mineral matter ... 0 35 
Neither heat-giving nor flesh-forming. 
A cool and pleasant vegetable, delightful in hot climates from the 
quantity of water it contains, but considered unwholesome. 
Peas. 
Constituent parts of 1 lb. 
Oz. Grs. 
Water 2 112 
Casein , 3 321 
Starch 5 403 
Sugar 0 110 
Oz, Grs. 
Gum , 1 193 
Fat 0 140 
Woody fibre .... 1 263 
Mineral matter ... 0 175 old dr. caklin’s recipes. 
41 
Green peas are generally eaten when not more than a quarter ripe. 
They should always be used as soon as possible after they are gathered, 
as they injure more by keeping than any other vegetable does. 
They are rich in flesh-forming matter. 
Potatos 
Constituent parts of 1 lb. of fresh potatos. 
Oz. Grs. 
Water ...... 12 0 
Flesh-formers.... 0 100 
Starch 2 219 
Sugar 0 223 
Oz. Grs. 
Dextrin or gum ... 0 80 
Fat 0 15 
Woody fibre .... 0 228 
Mineral ashes .... 0 64 
The potato contains little flesh-forming matter; it is valuable on ac- 
count of its starch and mineral substances. 
TABLE OF WEIGHTS AND MEASURES. 
1 quart sifted flour=l pound. 
1 quart granulated sugar=l pound, 9 ounces. 
1 quart powdered sugar=l pound, 7 ounces. 
1 pint closely packed butter=l pound. 
10 eggs=l pound. 
Butter, size of an egg=2 ounces. 
Butter, 1 common sized teacup even full=£ pound, 
3 moderate sized teacupfuls of sugar=l pound. 
5 cupfuls of sifted flour=l pound. 
6 large tablespoonfuls=l gill. 
1 wine-glass=| gill. 
1 common-sized tumblerful=i pint. 
Spices (ground) 2 large tablespoonfuls=l ounce. 
7 common-sized nutmegs=l ounce. 
Rising Measures. 
Use 2 heaping teaspoonfuls of baking powder to 1 quart of sifted flour. 
Use 1 teaspoonful of soda and 2 of cream of tartar to 1 quart of flour. 
Use 1 cupful of sour milk and 1 teaspoonful of soda to 1 quart of flour. 
ESSENCES, TO MAKE 
Bitter Almonds. 
Essential oil of bitter almonds, 1 dr.; proof spirit, 7 drs. Mix. Used 
for flavoring custards, but it must be employed with great caution, as it 
is poisonous in doses above 10 or 12 drops. 42 
OLD DR OARLm’s RECIPES. 
Carraway Seeds. 
Oil of carraway, 1 dr.; proof spirit, 4 drs. Mix. 
Celery Flavoring. 
Celery seeds, bruised, \ oz.; spirits of wine, 2 ozs. Put it into a bottle, 
and let it be corked, and stand near the fire for 8 or 4 days. A few drops 
will flavor a basin of broth, and greatly improve soups, etc. The seeds 
ought to be kept for boiling in soups, if the tincture is not approved of. 
Cinnamon. 
Oil of cinnamon, 20 drops; proof spirit, 1 oz. Mix. 
Citron. 
Oil of citron, 80 drops; proof spirit, 1 oz. Mix. A good addition to 
punch. 
Oil of cloves, 20 drops; proof spirit, 1 oz. Mix. For sweets and 
mulled wine. 
Or, infuse J of an oz. of the cloves themselves in 2 ozs. of proof 
spirit for a fortnight, then strain. 
Cloves. 
Cochineal, Tincture of. 
Cochineal, 10 grs,; proof spirit, 1 oz. Mix in a glass bottle, and steep. 
The cochineal, unless powdered, takes a long time to dissolve, and the 
bottle must be frequently shaken. 
Ginger. 
Bruised ginger 1 oz.; proof spirit, 1 pt. Digest and strain. 
Oil of mace, 20 drops; proof spirit, 1 oz. Mix. Useful for flavoring 
sweets and white sauces, for mulled wine. 
Or, proceed as for essence of cloves. 
Mace. 
Marjoram. 
Oil of marjoram, 20 drops; proof spirit, 1 oz. Mix. Useful for 
flavoring gravy. 
Nutmeg. 
Oil of nutmeg. 20 drops; proof spirit, 1 oz. Mix. old dr. carlin’s recipes. 
43 
Savory Spices. 
Black pepper, 1 oz.; powdered allspice, i oz.; grated nutmeg i oz.; 
groof spirit, 1 pt. Mix, and steep 10 days, then decant. Useful for 
avoring savory dishes. 
BREAD. 
“ I am always cross when the bread is poor,” said a good housekeeper 
once in my pi-esence. “It does not seem as if we had anything fit to 
eat and I hear more fault-finding from the family than at any other time.” 
This seems an exaggeration, but it really is not. Light, sweet bread 
is absolutely indispensable to the happiness of a household, as it con- 
stitutes one of the principal articles of diet. Since this is so emphatically 
true, it is past comprehension why there are so many families upon 
whose tables daily appears a heavy, sour, leathery substance, yelcpt 
bread, but which would cause the angels to weep, in view of the poor 
digestion and consequent ill humor of which it is the producing cause. 
As it is the most important, so it is also one of the most difficult 
things to do well, although in this, as in everything else, a careful 
attention to details will bring success. When the young housekeeper 
has mastered this accomplishment, she has gone a long way towards 
acquiring a proficiency in her vocation. 
Good flour, dry, elastic, and without odor, is one of the first requisites 
of the best bread-making. A good housekeeper gives the following 
directions for telling by trial whether it has what is necessary or not: 
“ If in handling the flour you discern a heaviness like that of ground 
plaster; if in squeezing a handful tightly, you discover that it retains 
the imprint of palm and fingers, and rolls back into the tray a compact 
ball or roll; if it is in the least musty, or sour, use it very sparingly in 
your trial baking, for the chances are as ten to one that you will head 
the barrel up again and return it to your grocer.” 
New flour, which sometimes seems soggy, can be lightened by drying 
it before the fire or in the hot sun. At all times it should be sifted in 
order to render it light. It is absolutely impossible to have light bread 
when the flour is damp, heavy and cold. 
The next thing of importance is the yeast. I say “ next,” because, no 
matter how good the article may be, if the flour is poor, the bread will 
be miserable. To quote the same authority again: “ The yeast should 
be light in color, and lively, effervescing easily when shaken and emit- 
ting an odor like weak ammonia. If dull and ?our it is bad.” 
The recipes for yeast making which are here given, will be found to 
be most excellent. Care must be taken about having the jar in which 
it is kept sweet and clean. In cities people often prefer to buy the 
yeast from a bakery, and it generally does as well. Many kinds of 
yeast cakes can now be bought of the grocer, which make good sponge 
when they are not too old. .Directions always accompany each package. 
The sponge should be made over night and put in a moderately warm 
place to rise. Chilling that or the dough will arrest the process of 
fermentation and the result will be poor bread. Mix the dough in the 
morning as soft as it can be handled, and set it to rise where it is of a 
moderately warm and even temperature. If too warm, it will become 44 
OLD DE. CARLIN'S RECIPES. 
sour. When light, take it out upon your board and knead it carefully 
and faithfully. This process should be continued until it is as elastic as 
rubber; then put it into tins, and let it rise again. When light again 
set into the oven to bake. 
Be careful that the oven is not too hot. Some writers give the rule to 
put the bare arm into it, and if you can hold it there while you count 30, 
it is just right. Then keep it of an even temperature until the loaves 
are baked. Good common sense, practice, and experience, will teach 
you how to manage your oven. 
When the bread is done, turn the loaves out upon the edge, leaning 
against something upright, and let them cool. This position will pre- 
vent their sweating. 
Yeast Cakes. 
Take 2 qts. of cold water: 1 qt. of pared and sliced potatos; 2 hand- 
fuls of hops, tied in a coarse muslin bag; flour to make a stiff batter, 
and 1 cup of Indian meal. Boil potatos and hop bag in the water for f 
of an hour. Remove the hops, and while boiling hot, strain the potatos 
and water through a colander. Stir into the scalding liquor enough 
flour to make a stiff batter. Beat all up well. Add 2 tablespoonfuls of 
lively yeast and set in a warm place to rise. When light, stir in a cup 
of Indian meal, roll into a sheet 4 of an inch thick, and cut into cakes. 
Dry these in the sun or in a very moderate oven, taking care they do 
not heat to baking. When entirely dry and cold, hang them in a bag in 
a cool dry place. Use 1 cake, 3 inches in diameter, for a good sized 
loaf. Soak m tepid water until soft, and add a pinch of soda, then mix. 
These cakes are good for a month in summer and 2 in winter. 
Good Potato Yeast. 
Take 8 good sized potatos, peel and put them into 2 qts. of water. 
Tie in a small bag a coffee cup of hops, boil with the potatos, until the 
potatos can be mashed through the colander, then press the hops very 
dry. Stir in 1 tablespoonful of salt; 1 of sugar; 1 of ginger. When as 
warm as new milk, add a cup of old yeast. It will be ready for use in 
a few hours. In cold weather a double quantity can be made, as it will 
keep sweet a long time. 
Potato Yeast Without Hops. 
Peel and grate 3 large potatos; place upon the stove, add 1 pt. of boil- 
ing water, stir briskly until the mixture thickens. When lukewarm, 
add 4 cup of white sugar’; i cup of salt, and 1 cup of yeast. Set to rise 
in a Avarm place. 
To Make Good Bread. 
Peel 8 good sized potatos and boil them in 3 pts. of water. Mash all 
through the colander on 2 qts. of flour. When lukewarm add a coffee 
cup of yeast. Put in a warm place to rise. In the morning add a 
qt. of warm water; a tablespoonful of salt; flour sufficient to knead it. 
Let it rise again and mould into loaves. This will make 6 good sized 
loaves. The potatos keep it moist and tender. Bread should be well old du. carlin’s recipes. 
45 
kneaded when put together; the pans well greased and wanned. Bake 
from 45 min. to 1 hr. To prevent browning too soon, wet the top with 
warm water before putting in the oven. 
Boston Brown Bread. 
Make a sponge the night before with potatos, or white flour, as fol- 
lows: 1 cup of yeast, 6 potatos, mashed fine with 3 cups of flour, 1 qt. 
of warn water, or, if you leave out the potatos, use 3 pts. of flour, 2 
tablespoonfuls of lard, and 2 tablespoonfuls of brown sugar. Beat up 
well and let it rise 5 or 6 hrs. When light, sift into the bread tray 1 qt. 
of rye flour. 2 qts. Indian meal, 1 tablespoonful of salt, 1 teaspoonful 
of soda. Mix this up very soft with the risen sponge, adding warm 
water if needed, working in gradually \ cup of molasses. Knead well, 
and let it rise from 6 to 7 hrs. Mould again and divide into loaves. Let 
it rise an hour, then bake in a moderate oven about 4 hrs. Rapid baking 
will ruin it. 
Brown Bread. 
1 qt. of com meal, 1 of Graham flour, 1 of milk, 1 cup of yeast, cup 
of molasses and a little salt. Mix and let rise over night. In the morn- 
ing add a teaspoonful of soda. Steam 4 hrs. 
Brown Bread, Steamed. 
2 cups of Indian meal, 2 of Graham flour, 1 of wheat flour, i of mo- 
lasses, 3 of sour milk, 1 teaspoonful of soda, and 1 of salt. Steam from 
8 to 4 hrs. 
Corn Bread, Nonpareil. 
2 heaping cups of Indian meal, 1 cup of flour, 24 cups of milk, 3 eggs, 
1 tablespoonful of lard, 2 of white sugar, 1 teaspoonful of soda, 2 of 
cream tartar and 1 of salt. Beat the eggs very thoroughly, whites and 
yolks separately; melt the lard, sift the cream tartar and soda into the 
meal while yet dry and stir this in at the last. Beat veiy quick and 
hard. Bake quickly and steadily in a buttered pan. Less than a half 
hour will usually suffice. 
Corn Bread Warm for Breakfast. 
1 cup of corn meal, 1 of sour milk, 1 egg, 1 tablespoonful of brown 
sugar, 1 teaspoonful of salt, 1 teaspoonful of soda dissolved in hot water 
and added the last thing. 
Graham Bread. 
Take a pint of the sponge prepared for white bread, add brown flour, 
2 tablespoonfuls of brown sugar or molasses, 1 teaspoonful of soda, and 
a little salt. Stir it well and put it to rise in the pan you are to bake it 
in. Bran bread can be made in the same way, using bran instead of 
Graham flour. It is sweeter. 46 
OLD DR. CARLIN’S RECIPES. 
Graham Bread, Steamed. 
2 cups of Graham flour, 1 egg, 1 tablespoonful melted butter, f cup of 
milk, i cup of molasses, 2 teaspoonfuls of baking powder. Steam 1| hrs. 
Indian Bread, Steamed. 
Mix 1 cup of molasses, 2 of sour milk, 2 teaspoonfuls of soda, 1 pt. 
of flour and 1 pt. of Indian meal. Beat well together, put into a but- 
tered pan and steam 2 hrs. 
Rice Bread. 
Make a sponge of 1 qt. of warm water, 1 teacupful of yeast, 1 table- 
spoonful of white sugar, 2 of lard, 1 qt. of wheat flour. Beat well 
together, and let it rise 5 hrs. Then add three pts. of warm milk and 3 
teacupfuls of rice flour wet to a thin paste with cold milk, and boil 
4 mins., as you would starch. When a little more than blood warm, stir 
it with the batter. If not thick enough for dough, add a little wheat 
flour. Knead thorouglily, and proceed as with wheat bread. If you 
cannot get rice flour, boil 1 cup of rice to a thin paste, mashing and 
beating it smooth. This is especially good for invalids. 
Rye Bread. 
Set a sponge as for Boston Brown Bread, but with i the quantity ol 
water. In the morning mix with it 1 qt. of warm milk, 1 tablespoonful 
of salt, 1 cup of corn meal and enough rye flour to make it into pliable 
dough. Proceed as with wheat bread, baking it a little longer. Should 
the dough seem a little sour, add a teaspoonful of soda dissolved in warm 
water. 
Scotch Short Bread. 
2 lbs. flour, 1 lb. butter, ± lb. loaf sugar, i oz. of caraway seeds, 1 oz. 
sweet almonds; a few strips of citron or candied orange peel. Make a 
smooth paste, divide into 6 parts about 1 inch thick, put each in separate 
paper, pinch the edges on all sides, and ornament the top with the can- 
died peel, citron, and little sugar comfits. 
BISCUIT, ROLLS, ETC. 
Cinnamon Biscuit. 
Take well-risen bread dough, mix into it a little warmed butter, roll 
out about i inch thick, spread with butter, sprinkle thick with sugar 
and a little ground cinnamon, roll up about as large as a biscuit, cut 
from the end in pieces inches in length, set in bread pans, let rise, 
and bake for tea. old dr. cablin’s recipes. 
47 
Graham Biscuit. 
3 cups of Graham flour, 1 of white, 3 of milk, 2 tablespoonfuls of 
lard, 1 heaping tablespoonful of white sugar, 1 saltspoonful of salt, 3 
teaspoonfuls of baking powder. Mix and bake as you do white biscuit. 
Maryland Biscuits. 
Take 8 pts. of flour, in whicli put a teaspoonful of salt and a teaspoon- 
ful of lard, mix it thoroughly, then moisten it gradually with i pt. of 
water, then work it for i hr. until the dough becomes perfectly smooth; 
then mould it in balls as big as a walnut, flatten them with the rolling- 
pin, pick with a fork, and bake in a quick oven about 20 minutes. 
1 qt. of flour, 2 heaping tablespoonfuls of lard, 2 cups of sweet milk, 
3 teaspoonfuls of baking powder, 1 saltspoonful of salt. Work the dough 
rapidly. Much handling injures the biscuit. The dough should be 
very soft. Should the flour stiffen it too much, add more milk. Roll 
out lightly, cut into cakes | inch thick, and bake in a quick oven. 
Mrs. E.’s Biscuit. 
Sallie’s Biscuits. 
3 good-sized potatos boiled and mashed fine, 1 tablespoonful of sugar, 
i pt of boiling water. When cool add 1 cup of yeast, let it rise till 
lights then add 1 qt. of water, and flour enough to knead. Knead i hr. 
and set it to rise again before baking. 
Sour Cream Biscuits. 
Thoroughly dissolve 2 level teaspoonfuls of soda and a little salt in a 
pt. of sour cream, and mix in flour until you have a dough that is soft 
as possibly can be handled and cut into biscuits. Bake immediately in 
a hot oven. 
Egg Bread. 
i cup bread crumbs soaked in a pt. of milk, 2 eggs, 2 cups of Indian 
meal, 1 tablespoonful of lard or butter, 1 teaspoonful of salt. Beat the 
eggs light and the soaked bread crumbs to a smooth batter. Melt the 
shortening, stir all together very hard and bake quickly. 
Johnny Cake. 
1 pt. of sour milk, 1 teaspoonful of soda, 1 tablespoonful of sugar, 1 of 
melted butter, 1 of white flour, and corn meal to make a not very stiff 
batter. 
Rice Cakes. 
Boil rice until it is soft, and while warm make it into cakes or flat 
balls. Dip the balls into a beaten egg, and then roll them in Indian 48 
OLD DE. CARLIN’S RECIPES. 
meal till thoroughly coated. This done, fry them in lard, which is bet- 
ter than butter for this purpose. Serve them with sauce, or with butter, 
or with cream and sugar. 
Rice Croquettes. 
Make little balls or oblong rolls of cooked rice; season with salt and 
pepper if you like; dip in egg; fry in hot lard. 
Corn Fritters. 
3 ears of corn, 1 egg, a little salt and pepper, flour enough to keep 
from separating in the fat. Fry as you do rice fritters. Shave the corn 
thin and scrape out the pulp. 
Graham Muffins. 
2 cups of Graham flour, 1 of white flour, 2 eggs, 2 heaping tablespoon- 
fuls of butter or lard, 1 tablospoonful of sugar, 3 teaspoonfuls of baking 
powder; mix with milk or water not very stiff. 
Graham Muffins. (2.) 
2 cups of Graham flour, 1 cupful of milk, i cup of sugar, 1 egg, butter 
size of an egg, 2 teaspoonfuls of baking powder. Bake in rings in a hot 
oven 20 or 30 mins. 
Hominy Muffins. 
2 cups of cold boiled fine hominy, 8 eggs, 8 cups of sour milk, (if sweet 
milk is used add ] teaspoonful cream of tartar), | cup of melted butter, 2 
teaspoonfuls of salt, 2 tablespoonfuls of white sugar, 1 large cup of flour, 
and 1 teaspoonful of soda dissolved in hot water. Beat the hominy 
smooth, stir in the milk, butter, salt and sugar, next the well beaten 
eggs, then the soda, and lastly the flour. Bake quickly. 
Indian Muffins. 
1 pt, of corn meal, 1 teacupful of flour, beaten into 1 qt. of sour cream 
or milk, a heaping teaspoonful of soda, i teacup of molasses, 2 table- 
spoonfuls of melted butter, a little salt. Bake in rings in a quick oven. 
Julia’s Muffins. 
3 pts. of flour, 1 qt. of milk, 2 eggs, 3 teaspoonfuls of baking powder, 
1 teaspoonful of salt. Beat the eggs very light. Bake in rings in a 
quick oven. 
Raised Muffins. 
1 qt. of warm milk, 1 teacupful of yeast, 1 of butter, 2 eggs well beaten, 
2 teaspoonfuls of salt, flour sufficient to make a stiff batter. When 
light, bake in muffin rings. If wanted for supper, mix early in the 
morning; if for breakfast, the night before. old dr. carlin’s recipes. 
49 
Rice Muffins. 
1 cup of cold boiled rice, 1 pt. of flour, 2 eggs, 1 qt. of milk or enough 
to make a thin batter, 1 tablespoonful of lard or butter, 1 teaspoonful 
of salt. Beat hard and bake quickly. 
Rice Muffins. (2.) 
Boil the rice soft and dry. Take i cup of rice, stir in 8 teaspoonfuls of 
sugar, piece of butter size of an egg, and a little salt, 1 pt. of sweet 
milk, 1 cup of yeast, 2 qts. of flour. Let it rise all night. If sour in the 
morning, add a little soda dissolved in milk, and bake in muffin-rings. 
Queen Muffins. 
1 qt. of milk, $ cup of yeast, 2 tablespoonfuls of white sugar, 1 table- 
spoonful of lard or butter, 1 teaspoonful of salt, flour to make a good 
batter, 2 eggs. Set the batter, leaving out the eggs to rise over night. 
In the morning beat the eggs very light, stir in the batter, and bake in 
muffin rings in a quick oven. 
German Puffs. 
1 cup of milk, 1 of flour, 1 teaspoonful of baking powder, 1 of salt, 1 
egg well beaten. Bake in gem pans, which should be very hot when 
the batter is put in. 
Puffett. 
Rub a piece of butter twice the size of an egg with 2 teaspoonfuls of 
baking powder into 1 qt. of flour. Add 1 pt. of milk, 2 eggs beaten 
separately, 1 teaspoonful of salt. Bake in muffin rings. 
Parker House Rolls. 
Scald and allow to get cold 1 pt. of sweet milk. At night put into a 
pan 2 qts. of flour, rub in butter or lard the size of an egg. Scoop out 
the flour and pour in the milk, 1 cup of yeast, i cup of sugar, and 1 tea- 
spoonful of salt. Spread a little flour lightly over the top of this 
mixture, not stirring it in at all. Put in a warm place. In the morning 
knead into a loaf and raise again. Spread i the surface with butter, 
double up and pinch the edges together. When very light bake in a 
quick oven. 
French Rolls. 
1 qt. of warm milk, 1 teacup of yeast, 3 qts. of flour. When this sponge 
is light, work in a well beaten egg and 2 tablespoonfuls of melted but- 
ter, a teaspoonful of salt, i teaspoonful of soda dissolved in hot water, 1 
tablespoonful of white sugar and enough flour to make a soft dough. 
Let it stand 4 or 5 hrs., mould into balls and let them rise 1 hr. Just 
before putting into the oven cut deeply across each ball with a sharp 
knife. Bake \ hr. 50 
old dr. carlin’s recipes. 
Rusks. 
1 pt. of milk, 2 tablespoonfuls of butter, 1 cup of yeast with a little 
flour. Let rise over night. In the morning add 2 cups of sugar, 2 eggs 
well beaten, flour enough to roll out and cut with the biscuit cutter. 
Place upon buttered tins and let them stand until night. Wet the top 
with milk and bake in a quick oven. 
Sally Lunn. 
1 scant qt. of flour, 4 eggs, 1 teacupful of milk, 1 of lard and butter 
mixed, H teaspoonfuls of baking powder, 1 of salt. Beat the yolks and 
whites of the eggs separately, very light. Melt the shortening. Add 
the whites the last thing. 
Sally Lunn. (2.) 
1 qt. of flour, 4 eggs, 4 cup of melted butter, 1 cup of warm milk, 2 of 
warm water, 4 tablespoonfuls of yeast, 1 teaspoonful of salt, 4 teaspoon- 
ful of soda dissolved in hot water. Beat the eggs to a stiff froth, add 
the rest of the ingredients and heat the yeast in well. Set to rise in a 
well buttered tin. It will not be light under 6 hrs. Bake in a steady 
oven f of an hour. To be eaten hot. 
Short Cake. 
3 cups of flour, 2 of milk, 2 eggs, 1 tablespoonful of butter, 2 of sugar, 
3 teaspoonfuls of baking powder. Bake 15 mins. 
Pine-apple Short Cake. 
A couple of hours before the cake is to be brought to table take a very 
ripe, finely flavored pine-apple, peel it, cut as thin as wafers, and 
sprinkle sugar over it liberally, then cover close, and make the 
cake. For this take 3 cups of flour, a lump of butter the size of 
a small egg, 2 tablespoonfuls of sugar, the yolk of an egg, 2 tea- 
spoonfuls of baking powder, a very little salt, and milk enough to make 
a very soft dough. Do not knead the dough, but barely mix it, and 
press it into the pie-plate. The baking powder and butter, sugar and 
salt, should be rubbed well through the flour, and the other ingredients 
quickly added. When time to serve, split the cake, put the pine-apple 
between the halves, and serve with sugar and sweet cream. 
Strawberry Short Cake. 
Use the rule given for short cake. Bake in a long tin in two sheets, 
one lying upon the other, which allows it to be split easily. Bake, split 
apart, spread the under part with butter, then put on a layer of straw- 
berries which have been sugared. Finish with the upper crust, and it 
is ready to serve. Sliced oranges are sometimes used in place of straw- 
berries. OLD DR. CARLIN’S RECIPES. 
51 
Waffles. 
1 qt. of milk, 1 heaping qt. of flour, 5 tablespoonfuls of yeast, 2 eggs, 
1 tablespoonful of melted butter, 1 teaspoonful of salt; mix all 
together without the eggs and butter and let rise over night. Add these 
in the morning and bake in waffle irons. 
Waffles. (2.) 
1 pt. of milk, 1 lb. of flour, 4 eggs, 1 cupful of yeast, i lb. of butter. 
Let rise 8 or 4 hrs. and then bake. 
Waffles. (3.) 
1 pt. of milk, 3 eggs, 1 tablespoonful of melted butter, teaspoonfuls 
of baking powder, 1 of salt, a heaping pint of flour, or enough to make 
a soft batter. 
Rice Waffles. 
1 cup of boiled rice, 2 eggs, 1 pt. of milk, lard the size of an egg, 1-J 
teaspoonfuls of baking powder, 1 of salt, and flour for a thin batter. 
BATTER OAKES. 
Batter Cakes Without Eggs. 
1 qt. of sour milk, 1| teaspoonfuls of soda, flour to make a pretty 
thick batter. 
Buckwheat Cakes. 
1 qt. of buckwheat flour, 4 tablespoonfuls of yeast, 1 teaspoonful of 
salt, a handful of Indian meal, and warm water enough to make a thin 
batter. Let rise over night. Add a cup of milk in the morning to 
make them brown nicely. Leave enough batter for sponge next night. 
Cover with water and let it stand until ready to stir up and then pour 
off. This will keep the batter sweet a long time. 
Flannel Oakes. 
1 qt. of milk, 3 tablespoonfuls of yeast, 1 tablespoonful of melted 
butter, 3 well beaten eggs, 1 teaspoonful of salt, flour to make a good 
batter. Mix all the ingredients, except butter and eggs, over night; 
add those in the morning. 
Graham Cakes. 
2 cups of brown flour, 1 of white, 3 of sour milk, 1 teaspoonful of 
soda dissolved in hot water, 3 well beaten eggs, 1 teaspoonful of salt, 1 
heaping tablespoonful of lard. If sweet milk is used, substitute for the 
soda 3 teaspoonfuls of baking powder. 52 
old dr. carlin’s recipes. 
Hominy Cakes. 
1 qt. of milk, 3 eggs, 1 cup of white flour, 2 cupfuls of oold boiled fine 
hominy. Beat smooth the hominy, then add milk, salt and flour, and 
lastly the well beaten eggs. Keep the mixture well stirred. 
Nice Indian Griddle Cakes 
cupfuls of flour, H cupfuls of Indian meal, 1 egg, 1 small pt. of sour 
milk, i teaspoonful of soda. 
Indian Griddle Cakes. (2.) 
1 qt. of sour milk, 1 teaspoonful of salt, 1 of soda dissolved in hot 
water, 1 tablespoonful of melted lard, 2 of molasses, 2 well beaten eggs, 
i cup of flour, meal to make a pretty thick batter. 
Katie’s Bread Griddle Cakes. 
Take a small bowl of bread and soak it over night in milk; in the 
morning take 1 qt. of milk, 3 eggs, and a bit of salt, beaten up together 
with $ cupful of flour, and 1A teaspoonfuls of baking powder; it wants to 
be a thick and very light batter, and then it is delicious. 
Rice Griddle Cakes. 
1 qt. of milk, i cupful of rice, 3 eggs, 1 good cupful of flour, tea- 
spoonfuls of baking powder. 
Rice Cakes. (2.) 
1 pt. of flour, 1 cup of cold boiled rice, 1 teaspoonful of salt, 2 eggs, 
milk enough to make a rather thick batter. 
“Try Them” Pancakes. 
Add enough flour to 1 qt. of sour milk to make a rather thick batter. 
Let it stand over night. In the morning add 2 well beaten eggs, a little 
salt, and \ teaspoonful of soda dissolved in a tablespoonful of warm 
water. Cook immediately. 
BREAKFAST. 
In the United States this is as important a meal as is served during the 
day. It is utterly unlike those either in France or England, being much 
more substantial, which, as we think, is more desirable for people of 
active habits. It is a sort of fortification against the toil and fatigues 
of the working hours, taken after the digestive organs have had several 
houps rest, as well as the other parts of the body, and, therefore, when 
better fitted to carry out their functions. old dr. carlin’s recipes. 
63 
In France a cup of coffee and a roll are all that is taken on first 
awakening, and these are frequently served before rising. The real 
breakfast comes at 11 o’clock, and is far more substantial. In England 
breakfast is a very informal meal, and can be had at any hour by the 
members of a family, and separately if they choose. This would not do 
here where it is the custom for ail the members of the household to 
gather around the table, upon which, usually, all the dishes are placed at 
once, unless cakes are served as they are baked. Of late years it has be- 
come the custom to have a first course of oatmeal porridge, a very 
healthful thing, and one to be highly recommended for everybody. 
Not only does it give health and vigor, but during its eating, it enables 
the cook to prepare many things that need to be brought on smoking 
hot. In the summer, too, it is growing to be a common thing to begin 
or end the breakfast wuth fruit, which is also a most excellent practice. 
It is very desirable that the breakfast table should be set with a great 
deal of care, to give it a fresh, bright look. Indeed the way of almost 
throwing the dishes upon the table at any meal, after the fashion of 
so many American housekeepers, is greatly to be deprecated. Given a 
well ordered table in the way of clean, wholesome and pretty linen, 
with a neat arrangement of the appointments, even if the latter are of 
the plainest kind, and the effect is to sharpen the appetite and give a 
keen relish to whatever is placed before the gathered family. It was 
old Dr. Carlin’s idea, too. to have each morning bring about some new 
and palatable article to tempt the palate, and the variety which follows 
will show with what zest he carried out his theory. 
BREAKFAST DISHES, 
Codfish Balls. 
Cut the cod-fish in pieces, soak them about an hour in lukewarm 
water, when the bones and skin may be easily removed, pull the fish then 
into fine shreds, and put it on the stove in some cold water. As soon 
as it begins to boil, change the water, and repeat this process a second 
time. It is not proper to boil it, as it renders it tough Boil some 
potatos tender, and mash them while hot. Mix i as much cod-fish as 
potatos while both are still hot, adding some butter and a little cream. 
Roll them into balls and fry brown in a little lard. It makes all the 
difference in the flavor of the balls if the fish and potatos are mixed 
while both are hot. Of course, they are better fried at once, but may 
be made the night before serving (at breakfast), if they are only properly 
mixed. 
Ham Balls. 
Chop equal quantities of cold boiled ham and potatos; wet with egg 
and form into thin cakes. Roll in flour and fry a light brown. 
Pork Balls. 
Chop an equal quantity of cold boiled potatoes and salt pork. Mix, 
season with pepper, and wet with eggs. Roll in flour and fry brown. 54 
old ur carlin’s recipes. 
Fried Bread. 
Make a batter of 2 eggs, 2 tablespoonfuls of flour, 1 pt. of milk and a 
little salt. Dip the slices of bread in the batter. Have your pan or 
griddle hot with a little lard or butter and fry a light brown. 
Bubble and Squeak. 
Take some cold roast or boiled beef, cut in pieces, pepper, salt, and 
fry them. Lay them on a hot drainer when done, and let the meat 
drain from the fat used in frying them. Chop a cabbage that has been 
previously boiled in 3 waters, and put it in the frying-pan with some 
butter; add a little pepper and salt, stirring it, that it may be equally 
done. Sprinkle over the cabbage, when taken froip the fire, a little 
vinegar; place in the center of a dish and arrange the slices of meat 
neatly around it. 
Beef Cakes. 
Chop fine some beef that is underdone with a little fat bacon or ham; 
season with pepper, salt, and a little onion if you like it; mix them well; 
and make into small cakes 3 ins. long, and i as wide and thick; fry 
them a light brown, and serve in a thick gravy. 
Breakfast Dish. 
Chop fine any little pieces of beef steak or roast meat, add bread 
crumbs in the proportion of 1 tablespoon ful to a coffee cup of meat. 
Season with pepper and salt, moisten with 1 egg and a little milk. 
Butter small patty pans, and fill them | full. Bake until they are browned. 
Then break an egg over each one and cook from 3 to 5 mins. Re- 
move from the pans carefully that they may retain their shape. If the 
pans are well buttered they will brown nicely. 
Breakfast Dish. (2.) 
Cut thin slices of cold roast beef, and lay them in a saucepan and set 
in a pot of boiling water. Cover them with a gravy made of 3 table- 
spoonfuls of melted butter, 1 of walnut catsup, 1 teaspoonful of vinegar, 
a little salt and pepper, 1 teaspoonful of currant jelly, 1 teaspoonful of 
made mustard and some warm water. Cover tightly and steam for -i 
hr., keeping the water in the outer vessel in a hard boil. 
Nice Breakfast Dish. 
Take cold roast beef or beef steak, cut in strips and warm in a gravy- 
made of hot water and butter, with a little flour stirred in. Have the 
gravy prepared for the meat before putting it in, as it should cook for a 
moment. Lay a few slices of thin toast in the dish when served. Mut- 
ton, veal, or lamb can be used in the same way. 
Baked Eggs. 
Butter a dish, break the eggs into it and put in butter, salt and pep- 
per. Bake in a slow oven until well set. Serve hot. old dr. carlin’s recipes. 
55 
Breaded Eggs. 
Boil hard and cut in round thick slices; pepper and salt them and 
dip each in beaten raw egg, then in fine bread crumbs or powdered 
cracker and fry in butter or lard that is very hot. Drain off the grease, 
and have ready some veal gravy or chicken broth. Heat to boiling 
witli a half teaspoonful of chopped parsley, salt and pepper, and lastly, 
8 tablespoon! uls of cream to a cup of broth. Boil up and pour smok- 
ing hot over the eggs. 
Eggs, To Boil. 
To boil mealy 15 mins.; very hard, 10 mins.; hard, 7 mins.; soft, 4 mins.; 
very soft, 2 mins. Boiling water poured on them in a bowl will cook 
them soft in from 6 to 10 mins. Many persons prefer them this way, as 
white and yolk are then of the same consistence. 
Another rule is to put them in cold water and let them come to a 
boil, which will be in about 10 mins.; the white and yolk will then be of 
the consistence of custard. 
Eggs can be canned for boiling in the winter in the following way: 
Put 2 or 3 dozen at a time into a pan and pour scalding water on them. 
Let it stand 80 secs, and turn it all off. Cover immediately with more scald- 
ing water, and repeat the process the third time. Wipe dry and pack 
in bran or salt when cool, with the small end down. This process 
hardens the albumen into an air tight case for the yolk. Of course they 
cannot be used for cake, or anything that is prepared with whipped eggs. 
Chinese Bird’s Nest of Eggs. 
Make a white sauce as follows: Stew | lb. of lean veal cut into 
strips, with a large sprig of parsley in a quart of water, until the meat 
is in rags and the liquor reduced Strain and return to the saucepan 
with | cupful of milk. When it boils thicken with a little rice or wheat 
flour, season with white pepper and salt, and the juice of i a lemon. 
Have ready 6, 8, or 10 hard boiled eggs. Take out the yolks carefully, 
and cut the whites into thin shreds. Pile the yolks in the center of a 
shallow dish, arrange the shreds of white about them in the shape of a 
bird’s nest. Give a final stir to the sauce and pour carefully over the 
eggs. It should not rise more than half way to the top of the nest. 
Garnish with parsley. 
Deviled Eggs. 
Boil 6 or 8 eggs hard, leave in cold water until they are cold, cut in 
halves, slicing a little off of the bottoms to make them stand upright; 
take out yolks and rub to a smooth paste, with a very little melted but- 
ter, some” cayenne pepper, a dash of vinegar and a touch of mustard. 
Fill the hollowed whites with this, and send to table upon a bed of 
chopped cresses, seasoned with pepper, salt, vinegar and a little sugar. 
The salad should be 2 ins. thick and an egg be served with a heaping 
tablespoonful of it. You may use lettuce or white cabbage instead of 
cresses. 
Dropped Eggs. 
Break the eggs so as not to break the yolk, and drop them separately in 
hot water. Let them stay 3 mins, or until the white hardens, and serve 
on toast. 56 
OLD Dll. CARLIN’S RECIPES. 
Fried Eggs. 
Melt any ham fat, lard, or butter in the frying pan. Break the eggs 
into a cup, 1 at a time, and pour in the pan. Sprinkle with pepper and 
salt. Turn them over, or not, as liked. Fry brown on 1 or both sides. 
Fricasseed Eggs. 
Boil the eggs hard, cut in half crosswise and take out the yolks. 
Chop these fine or rub to a paste, with a little ground tongue, ham, 
or cold fowl, some minced parsley, some melted butter and a very little 
made mustard. Mix well together and fill the whites with it, setting 
them close together in a deep dish, the open ends up. Pour the same 
sauce over them that is used for breaded eggs very hot, and let them 
stand 5 mins, closely covered, and then send to the table. Always drop 
hard boiled eggs into cold water as soon as done, to prevent the yolks 
from turning black. 
Fricasseed Eggs. (2.) 
Boil 6 eggs hard, cut them in quarters, take out the yolks, mix them up 
with a cupful of hot mock cream with a little butter and salt to taste. 
Pour this over the whites of the eggs and serve. 
Boil 1 pt. of water, a tablespoonful of vinegar and a little salt. Break 
and pour the eggs in. Boil 3 minutes. Butter and eat on toast, or heat 
some mock cream and pour on them. 
Poached Eggs. 
Poached Eggs with Sauce. 
Make the sauce by putting i cupful of hot water in a saucepan, 
with a teaspoonful of lemon juice, 3 tablespoonfuls of veal or chicken 
broth strained, pepper, salt, mace, and a tablespoonful of butter, with a 
little minced parsley. Boil slowly 10 minutes and stir in a well whipped 
egg carefully, lest it should curdle. Have ready some poached eggs in 
a deep dish and pour the sauce over them. 
Spanish Eggs. 
Cook 1 cup of rice 30 mins, in 3 qts. of boiling water, to which has 
been added 1 tablespoonful of salt; drain through a colander, and then 
add 1 tablespoonful of butter. Spread on a hot platter very lightly. 
Now on the rice place 6 dropped eggs, and serve. 
Scollaped Eggs. 
Make a force meat with chopped ham, fine bread crumbs, pepper, 
salt, a little minced parsley, and some melted butter. Moisten with 
milk to a soft paste, and half fill some patty pans with the mixture. 
Break an egg carefully upon the top of each, dust with pepper and 
salt, and sift some finely powdered cracker over all. Set in the oven 
and bake until the eggs are well cooked, about 8 mins. Eat hot. 
Tongue can be substituted for ham. old dr. carlin’s recipes. 
57 
Scrambled Eggs. 
6 eggs, beaten lightly, and stir into a coffee cup of milk. Rub a tea- 
spoonful of flour and a tablespoonful of butter together and add to the 
milk. Fry in hot lard. When the whites are well set, pour into a hot 
dish or upon buttered toast. 
Fourchette. 
Bits of nice salt pork, about i of an inch thick, 2 or 8 ins. square; 
bits of calf’s liver the same size. Put these alternately on a long 
skewer, beginning and ending with pork; lay it in the oven across a 
dripping-pan, and roast as you would a bird, basting occasionally. 
When done slide the pieces from the skewer, and serve on a hot plate. 
Beef Hash. 
2 parts of cold roast or boiled corn beef chopped fine to 1 of chopped 
potatos, a little pepper, salt, milk and melted butter. Fry until heated 
through and smoking hot. Or make the mixture into flat cakes, 
dip into beaten eggs and fry. A little catsup and mustard are an im- 
provement to plain beef hash. 
Liver, To Broil. 
Cut the liver in slices about i of an inch thick; sprinkle on them salt 
and pepper, place them on a gridiron over a hot fire. Turn over only 
once, and serve with butter spread on the slices. A few drops of lemon 
juice may be added. 
Beef or Calf’s Liver, To Prepare for Breakfast 
Slice the liver and pour boiling water over it. Fry a light brown and 
cut in small pieces. Make a gravy of a teacup of cream, 1 tablespoonful 
of flour with a little salt and pepper. Return the liver to the pan and 
cook for a few moments. If milk is used instead of cream, add a small 
piece of butter. 
Fried Liver. 
Slice the liver and lay in salt and water to draw out the blood. Wipe 
dry and lay in the frying pan with slices of salt fat poi'k. Fry brown 
with a little lard. When done put on a hot dish. Add to the gravy in 
the pan a chopped onion (if liked), £ cup of hot water, pepper, the 
juice of a lemon and thicken with brown flour. Boil up well and run 
through a colander to remove the onion. Pour over the liver and serve hot. 
Liver Salad. 
Chop cold baked liver fine. Put it in the frying pan with a little 
vinegar, butter, salt and pepper. Stew a few minutes and serve hot. 58 
old dr. caelin’s recipes. 
Calf’s Liver Stewed. 
Slice the liver and lay in salt and water 1 hr. Cut into slices and put 
over the fire with enough cold water to cover it well. Covel* and 
stew steadily for an hour. Then add salt, pepper, a little mace, sweet 
marjoram, parsley, and a teaspoonful of Worcestershire sauce. Stew 
again steadily for + hour longer. Then put in a tablespoonful of butter, 
2 of browned flour wet with cold water, 1 teaspoonful of lemon juice 
and 1 of currant jelly. Boil 5 mins, longer. A little wine is an im- 
provement. 
Macaroni. 
Lay the macaroni in a little water with a teaspoonful of salt. When 
done tender, cover the bottom of a well buttered baking dish, add a 
layer of grated cheese, a little butter and pepper. Repeat this until the 
dish is filled; then lay on a few slices of butter with rolled bread crumbs 
and bake. 
Macaroni a la Creme. 
Cook the macaroni 10 mins, in boiling water; drain this off and add a 
cupful of milk with a little salt and stew until tender. Then heat a 
cup of milk to boiling, thicken with a teaspoonful of flour, stir in a 
tablespoonful of butter, and lastly a beaten egg. When this thickens, 
pour over the macaroni after it is dished. If set on with meat, grate 
cheese thickly over it, or send round a saucer of grated cheese with it. 
Macaroni Pie. 
Ingredients; Any cold fish, macaroni, milk, butter, grated cheese, 
bread crumbs and cayenne. Mode: Boil some macaroni very tender in 
milk, about twice as much as there is cold fish, which should be broken 
into very small pieces; mix with it the grated cheese and cayenne; put 
into a flat dish with a few bread crumbs and some pieces of butter at 
the top, and bake a light nice brown. Any fish will do for this dish. 
Corn Mush, Fried. 
Put 1 qt. of water on the fire to boil. Stir 1 pt. of cold milk with 1 pt. 
of corn meal and 1 teaspoonful of salt. When the ’water boils pour in 
the mixture gradually, stirring all well together. Boil i hr., stirring 
often to prevent it from burning. When cold, slice it, and dip each 
slice in beaten eggs salted and then in bread crumbs and fry them in 
boiling hot lard. This is by far the nicest way to cook this dish. 
Cheese Omelet. 
Take 3 eggs, beat the yolks with 2 tablespoonfuls of grated cheese, 2 
of milk, 1 of flour, 1 teaspoonful of sugar, i of salt, and 1 of pepper. 
Add the whites well beaten as you put in to fry. Use | butter and -J 
lard to fry in. Serve on a hot platter. old dr. carlin’s recipes. 
59 
Egg Omelet. 
Take 6 eggs, 1 teaspoonful of salt, 1 cup of milk, 2 tablespoonfuls of 
flour. Stir the flour into a little of the milk, then add the remainder 
slowly that it may be smooth. Beat the yolks and whites separately. 
Do not add the beaten whites until ready to fry. Have the pan hot 
and well buttered. Pour in | of the mixture. Let it brown for a mo- 
ment, then with a bread knife turn \ upon the other. Before turning 
set it in the oven for a moment. Serve on a hot dish. Have ready 
another hot dish for the balance. 
Herb, Ham, or Meat Omelet. 
Make a plain omelet, mince up the meat or herbs, rice, or other arti- 
cles, and mix with the eggs before frying. 
Potato Omelet 
Boil and mash 2 lbs. of potatos; beat smooth with | of a pt. of milk. 
Beat together 2 tablespoonfuls of sugar with 2 eggs. Mix well and 
bake in a buttered dish. 
Tomato Omelet. 
Peel a qt. of ripe tomatos and put them over to simmer for 20 mins.; 
add 2 onions chopped very fine, some bread crumbs and a lump of butter. 
When nearly done beat 4 eggs and stir in. Serve hot. 
Beef Patties. 
Shred underdone dressed beef with a little fat; season with pepper, 
salt, and a little onion. Make a plain paste, roll it thin, and cut it into 
shape like an apple puff; fill it with the mince, pinch the edges, and 
fry them of a nice brown. The paste should be made with a small 
quantity of butter, egg and milk. 
Pate de Fois Gras 
2 sweet-breads, 1 calf’s liver, boil until tender. Add a little salt and 
mash fine. Season with i teaspoonful of cayenne pepper or twice that 
quantity of white or black, and 1 chopped onion. Put the mixture in a 
saucepan, bet it in a kettle of water, cover tight and let it boil 2 hrs., 
stirring occasionally. Add 1 gill of cream and 4 ozs. of butter. When 
cold cut in thin slices. Garnish with sliced lemon. 
Pig’s Feet Broiled. 
Split boiled pig’s feet, and broil until brown. Spread butter on them 
and eat with mustard. 
Pig’s Feet Fried 
Split boiled pig’s feet, rub them in meal, bread crumbs or batter 
Fry until brown. 60 
old dr. carlin’s recipes. 
Pig’s Feet Fried in Batter. 
Make a batter of an egg, a tablespoonful of flour, gills of milk, and 
a pinch of salt. Split the feet in halves and dip them into the batter. 
Fry them brown in a little lard. 
Broiled Salt Pork. 
Cut slices a little thicker than for frying. Lay in cold water, then 
place on the gridiron. Turn often, each time dipping the slices in cold 
water to rinse off the salt and fat. When nearly done, dust on flour 
and brown. Lay it on a platter with a little butter on it. This is nice 
with grilled potatos around the dish. 
Fried Salt Pork with Cream Gravy. 
Cut pork in thin slices and lay in cold water. Fry a light brown and 
put in a dish. Add a cup of cream or milk with a little pepper to the 
fat in the pan, and scald for a moment, stirring constantly. Pour over 
the meat. 
Porridge, Oatmeal. 
Put 1 heaping cupful of oatmeal into 1 qt. of boiling water, adding 1 
teaspoonful of salt. The salt should be put into the water, which should 
be boiling when the flour is sprinkled in, that being done with one hand 
while the mixture is slightly stirred with the other. When it is thor- 
oughly mixed, let it boil without stirring more than necessary to keep it 
from burning at the bottom. Cook it 20 mins. Too much stirring 
makes the porridge waxy and of poor flavor. 
Prepared Meat for Breakfast. 
Chop raw beef or veal with a little salt pork; season with pepper and 
salt. Add a few crumbs of dry bread rolled fine, wet with 1 or more 
eggs; form pieces the size of a butter plate, and roll in flour. Put into 
a hot spider with a very little lard and butter to keep them from stick- 
ing. Fry until done. 
Beef Rissoles. 
For these some cold beef should be minced and seasoned and flavored 
with mushroom or walnut ketchup. Roll a very thin paste made of 
beef drippings into thin pieces, about 4 ins. square. In each piece 
enclose some of the mince in the same way as for puffs, cutting each 
neatly all around. Fry them in drippings of a very light brown. You 
can scarcely roll the paste too thin. 
Beefsteak Rolls, 
Cut nice thin steaks and broil them slightly; make a stuffing as if for 
roast veal or turkey, roll up the steaks, putting the stuffing inside each 
roll, skewer or tie them neatly, lay them in a pan with a little water, 
spread over with butter, season with salt and pepper and let them bake 
about 20 mins, or until they seem done. old dr. caulin’s recires. 
61 
Codfish Toast. 
Soak the fish over night in cold water; strain off the water and shred 
fine; put it in a frying pan with a lump of butter, tablespoonful of 
flour, some pepper, and add milk enough to cover it. Have ready some 
thin toast in a platter, and when the fish is poured on the toast, lay 
sliced boiled eggs around the dish and on the top. 
Cream or Milk Toast. 
Toast stale bread and lay in a deep dish. Prepare your cream with a 
tablespoonful of flour stirred into a piece of butter the size of an egg. 
If milk is used more butter is necessary. Add a little salt, bring to a 
boil and pour over the dish, covering closely when sent to the table. If 
the butter and flour are stirred together, the cream will be perfectly 
smooth. 
French Toast. 
Beat 4 eggs very light, and stir with them 1 pt. of milk; slice some 
nice white bread, dip the pieces into the egg and milk, then lay them 
into a pan of hot butter and fry brown. Sprinkle a little powdered 
sugar and cinnamon or nutmeg on each piece, and serve hot. 
Spanish Toast. 
Beat 1 egg, add 1 cupful of milk, and 1 teaspoonful of salt. Gut stale 
bread in slices, wet thoroughly in the liquid and fry brown in the butter 
having the pan hot when it is put in. 
Tripe Fried Plain. 
Boil the tripe tender, then cut in small pieces and fry brown in lard. 
Minced Veal. 
Take small pieces of cold roast veal and cut about the size of dice. 
Make a gravy of a teaspoonful of flour, butter the size of an egg; mix 
together with a little salt and pepper until it is smooth, then pour over 
it a cupful of boiling water. Lay in the meat just before it is ready to 
send to the table. Much cooking makes it tough. It is nice with 
chopped parsley or onions. 
DINNER. 
The directions given by Dr, Carlin for dinner giving and serving being 
more adapted for England than the United States, the American Editor 
has changed the matter somewhat, in order to make it apply to this side 
of the water. What is said here is adapted to the use of people in 
middling circumstances, those well-to-do, hospitable families to be found 
all over our country. No attempt is made to describe the more elegant 
and pretentious dinner parties given by those whose wealth is counted 
by millions. 62 
old dr carlin’s recipes. 
One of the most important things is to have the table set neatly. An 
oval table is the best shape to show off the dinner, and it can be extended 
to a length adapted to the number of persons to be entertained without 
altering the general arrangement. Use linen of the most spotless neat- 
ness, spreading first a hair cloth upon the table. This has two good 
effects; It causes the table-cloth to look heavier and deadens noise. 
A pretty, inexpensive, and perfectly refined way to decorate the table 
is to use flowers. An epergne in the center looks well, or a raised dish 
with a vase placed upon it, and then the latter filled and its base concealed 
by wreathing vines and fragrant blossoms. There are many different 
ways of arrangement, depending upon the taste of the one having the 
matter in charge. A graceful way of giving a pleasant greeting to in- 
vited guests is to place a boutonniere by each plate or upon the napkin. 
Around the centre-piece is placed the dessert of fruit, candies, nuts and 
raisins. 
Place by each plate a glass for water—which, to avoid trouble, it is 
well to have filled before sitting down to dinner—and a wine glass of 
wine is to be served. Tea and coffee should be poured at another table 
in proper time. 
The napkins, which should always be without starch, should be 
placed, neatly folded, upon each plate, and by the side of the latter, a 
knife, fork and spoon, the knife and spoon upon the right side and the 
fork upon the left. If individual salt and pepper dishes are not used, 
the stands must be set upon opposite sides of the table, and the spoons 
necessary for serving dishes crossed near them. Have upon the side- 
board the extra plates, knives, forks and spoons that will be necessary 
to use for the different courses. Let the dessert plates be prepared with 
a folded fruit napkin upon each, and a finger bowl placed on that. 
These bowls should be half filled with water and a slice of lemon or a 
sprig of verbena in each. 
When there is no attempt to give a dinner party a most refined and 
sensible dinner, of which no hostess need be ashamed, if it is well 
cooked and served, may consist of 3 or 4 courses besides the dessert. A 
multiplicity of different kinds of dishes in these is not in good taste. 
First, of course, conies the soup. The soup-tureen, with the soup 
boiling hot should be placed, with the soup plates, before the seat to be 
occupied by the hostess, and then the dinner announced, not by the 
ringing of a, bell, but by a servant. After all are seated, the hostess 
puts a ladleful of soup into each plate, which is taken upon a small 
salver by the butler or waiter, and placed before the guest. Soup may 
be served alone, but pickles and crackers are excellent with oyster soup, 
and many use the former with all kinds. Sometimes small squares of 
bread are used also, and cold slaw is admissable. Hot boiled rice is 
frequently served with gumbo soup instead of being cooked in it. 
After the plates are removed, the second course, consisting of fish, is 
to be brought on and placed, with the plates, before the host. The 
usual and almost the only accompaniment allowable with this is the 
common boiled potato. These may be whole in another dish, or in little 
round balls placed around the fish, or mashed, made into little cakes, 
rolled in eggs and bread crumbs and fried. Cucumbers in their season 
are sometimes served with fish. 
The third course consists of a roast of some kind garnished with one 
or two vegetables. With fowls or game acid jelly is always requisite. 
Cranberries are very nice with turkey. With beef, veal* and turkey OLD DR. CARLIN’S RECTPEO. 
63 
any kind of vegetable is suitable. With lamb or mutton green peas, 
cauliflower and asparagus are best liked; pork can be combined witlf 
sweet or Irish potatos, tomatos and apple sauce; game is best with 
Saratoga potatos or potatos mashed, spinach, tomatos and . salads. 
Chickens can be combined with almost any kind of vegetable, and it is 
very fashionable to serve salads with them. 
An entree may or may not follow this course, but there must be a 
salad. The latter should be placed before the hostess. Cheese is served 
before the dessert. Usually thin crackers or wafer biscuits, heated in 
the oven just before they are brought on to make them crisp, and butter 
to spread them are served with the cheese. The dessert, fruits and 
coffee follow. 
Of course there are elegant dinners where the few courses here men- 
tioned are multiplied several times, but the above is a refined meal for 
people in moderate circumstances, and to place before their guests. 
There are a few general directions which it is well to observe: 
1. There should be no appearance of hurry or flurry, either upon the 
part of the host or hostess or the waiters. 
2. At small dinners the host should do the carving. A gentleman 
should make it a point to know how to do this well, with no appearance 
of effort. 
3. The waiters should move quietly and quickly, be watchful but not 
officious. 
4. Articles of food of which the guests are expected to help them- 
selves should always be presented upon the left side. 
5. Be careful never to overload a plate. Neither should there be an 
oversupply of food upon the table. Either is vulgar. 
6. Arrange the order of seating the guests before they enter the dining 
room so that there shall be no confusion. 
7. Serve the guest in whose honor the dinner is given first, unless 
there is some one at the table very much older than the rest of the 
company. In that case deference to age is charming. 
8. Do not have the cramb scraper used until after the last course 
before the dessert. 
Following are a few bills of fare for dinner parties, not so long or 
varied as are often used for fashionable dinners, but enough to be 
elegant at any time: 
Dinner Bill of Fare (Winter). 
Mock-turtle soup. 
Baked salmon; sauce Hollandaise. 
Fried oysters; cold slaw. 
Lamb chops: tomato sauce. 
Roast turkey, oyster stuffing; Saratoga potatos. 
Roman punch, in lemon-skins. 
Macaroni, with cheese. 
Pineapple Bavarian cream. 
Vanilla ice cream; little cakes. 
Fruits. 
C!offee. 64 
old dr. carlin’s recipes. 
Dinner Bill of Fare (Spring). 
Macaroni, clear soup, with grated cheese. 
Salmon; lobster sauce; cucumbers. 
Chicken croquettes; tomato sauce. 
Sweet-breads in cases, or in silver scallop-shells; sauce Bechamel 
Fillet of beef, with mushrooms. 
Roman punch. 
Snipe; potatos a la Parisienne. 
Mayonnaise of chicken. 
Asparagus, with cream dressing. 
Ramequins. 
Champagne jelly en macedoine, with whipped cream. 
Neapolitan ice cream; little cakes. 
Fruits. 
Dinner Bill of Fare (Summer). 
Clear amber soup. 
Fried cuts of fish, with tomato sauce. 
Sweet-breads and cauliflowers (cream dressing over both). 
Croquettes of chicken (in form of cutlets), with peas. 
Roast lamb; caper sauce; spinach. 
Green corn served in husks. 
Sliced tomatos, with Mayonnaise dressing. 
Cheese; wafers; cucumbers. 
Maraschino Bavarian cream, and fresh strawberries. 
Ice cream. 
Fruits. 
Family Bill of Fare. 
Beef soup. 
Fried chicken with cream dressing. 
Salad (lettuce). 
Charlotte-Russe. 
Coffee. 
SOUPS. 
Sinfce soup is one of the most common, and at the same time nutri- 
tious articles of food, it becomes one of the most important, and a few 
general directions in regal’d to its making will not come amiss. 
A saucepan or kettle, with a tightly fitting lid, should always be kept 
for making soup, or the “stock,” which is its foundation. Neither 
soups nor gravies should be kept in vessels of tin'or copper. This direc- 
tion may seem unnecessary, but remembering that soup is always best 
for being made the day previous to its eating, the caution is requisite. 
Any fat remaining on the surface should always be skimmed off. It 
should be frequently skimmed during the boiling which ought not to 
be rapid. old dr. carlin’s recipes. 
65 
For thickening, arrow root or farina is better than flour. Pepper, salt 
and spices should be used sparingly. If greater richness is wanted than 
is obtained from the meat used, boil a good lump of butter mixed with 
flour in the soup. Proportion the quantity of onions to their strength, 
but if too strong boil a turnip with them which will reduce the flavor. 
When celery cannot be obtained, substitute dried celery seed. A 
drachm will season 2 qts. of soup well. The sweet herbs used are 
marjoram, thyme and parsley. 
Spices, wines, and ketchup, should not be added until the soup is 
nearly done. A good proportion of wine is 1 gill to 3 pts. of soup. 
Some people like a teaspoonful of sugar added. 
Amber Soup, or Clear Broth, 
This soup is served at almost all company dinners. There can be no 
better choice, as a heavy soup is not then desirable. 
Ingredients: A large soup bone (say 2 lbs.), a chicken, a small slice of 
ham, a soup bunch (or an onion, 2 sprigs of parsley, i small carrot, i 
small parsnip, | stick of celery), 3 cloves, pepper, salt, 1 gal. of cold 
water, whites and shells of 2 eggs, and caramel for coloring. 
Let the beef, chicken, and ham boil slowly for 5 hrs.; add the vege- 
tables so that they may cook the last hour, having first fried the onion in a 
little hot fat, and then sticking into it the cloves. Strain the soup into an 
earthen bowl, and let it remain over night. Next day remove the cake 
of fat on the top; take out the jelly, avoiding the settlings, and mix 
into it the beaten whites of the eggs with the shells. Boil quickly for 
min.; then, placing the kettle on the hearth, skim off carefully all the 
scum and whites of the eggs from the top, not stirring the soup itself. 
Pass this through the jelly bag, when it should be quite clear. The 
soup may then be put aside, and reheated just before serving. Add 
a large tablespoonful of caramel, as it gives it a richer color, and also 
a slight flavor. 
Of course, the brightest and cleanest of kettles should be used. Some- 
times this transparent soup is without color, but made quite thick with 
tapioca. 
This soup may be made in one day. After it is sti'ained, add the eggs 
and proceed as in recipe. However, if it is to be served at a company 
dinner, it is more convenient to make it the day before. 
Beef Soup a la Julian. 
6 lbs. of beef, shank preferred, and have the bones well cracked so 
that the marrow will be in the soup, and 6 qts. of water. The stock must 
be prepared the day before the soup is needed. Put the beef and water 
in a close vessel and set it where it will heat gradually. Let it boil very 
slowly for 6 hrs. at least, uncovering once in awhile to see if there is 
danger of the water sinking too rapidly. Should this be the case pour 
in a little boiling water. During the 7th hr. take off the stock and set 
it away until wanted. About an hour before dinner take out the meat, 
which can be used for hash or mince meat, remove the fat from the 
surface of the stock, set it over the fire and throw in a little salt to 
bring up the scum. When this has been skimmed off put in your 
vegetables. These should be 2 carrots, 3 turnips, head of white cab- 66 
OLD DR CARLIN’S RECIPES. 
bage, 1 pt. of green com, i head of celery, 1 qt. of tomatos. These 
should be prepared for the soup by cutting them very small, then boil- 
ing them in enough water to cover them, until they will break to pieces. 
Cook the cabbage by itself in 2 waters, throwing the first away. Cook 
1 of the carrots alone and set aside to cool. Then the rest of the veg- 
etables, with the water in which they are boiled, are added to the soup. 
Boil the vegetables in the stock for | hr., then strain without pressing 
through the colander. Cut the reserved carrot into dice and drop into 
the liquor after it is in the tureen, also, if you like, a handful of vermi- 
celli or macaroni; which has been boiled tender. The seasoning is a 
matter of taste. Some use only salt and white pepper; others add a 
little mace and boil in the stock a handful of sweet herbs, and some like 
a glass of brown sherry. Send to table very hot. 
Beef Soup. 
Carefully wash and break a beef bone and put it into the kettle; to 
this add the trimmings of beef steak, veal cutlets, and lamb chops; 
the refuse pieces of cold meat of all sorts, roasted, boiled or fried; also 
game, fresh fish, the skeletons of roasted chicken or turkey, beefsteak 
bones, and all scraps that are good for nothing else — remembering 
always that they must be cleaned and not burned. Let the soup kettle 
simmer unceasingly, but do not allow it to boil. Strain the contents 
of the kettle into an earthen vessel when all the desirable qualities have 
been extracted from the bones and meat by this long continued simmer- 
ing. Cover and set aside. In cold weather this soup 4 stock ’ may be 
kept for many days. When you put the stock into the kettle, carefully 
remove the grease, and add barley, rice, macaroni, vermicelli, vegeta- 
bles, or such ingredients as you wish, according to the kind of soup. 
An excellent soup is made by adding to 2 qts. of soup stock, 2 carrots, 
10 tomatus, 1 onion, and a pinch of thyme or sweet marjoram. When 
the vegetables simmer to pieces, strain the soup, throw the shreds of 
vegetables away, and return the soup to the kettle. Let the soup come 
to a boil, and add a tablespoonful of flour, stirred to a smooth paste with 
a little butter, and a little salt and pepper. Just before serving put into 
the soup-tureen some dry toast, very crisp, cut in small square bits. 
Instead of toast, bread may be cut into small bits and fried in butter 
until brown and crisp, or carrots cut in the same form and stewed until 
tender, may be used in the place of either. 
Plain Beef Soup. 
Use the shank and let the bones be well cracked. Put in cold water 
and simmer gently for 4 hrs., then set away to be used the next day. 
An hour before dinner remove the fat, add £ teacupful of pearl barley 
or rice, remove the meat and put in 1 chopped potato, 1 carrot, 1 onion, 
and 1 turnip and the juice of 1 lemon. Before putting in the vegetables 
stir in 1 tablespoonful of flour, salt and pepper to taste. 
Bean Soup. 
Soak 1 qt. of beans over night, then put them in 4 qts. of water and 
boil 2 hrs. Shred a few pieces of salt pork in the soup and boil 1 hr. OLD DE. OAELIn’s KECIPE8. 
67 
Then strain through a colander, pressing all through but the skins. 
Season to taste. Toast some thin slices of bread and break into the 
tureen. Always get the small white bean, as they are the best. 
Cabbage Soup. 
Boil with 4 lbs. of beef some black pepper whole for 3 hrs. Then cut 
3 or 4 cabbages in quarters and boil until quite tender. Turn into a 
dish and serve together. 
Clam Soup. 
Take 25 clams, open quickly by pouring boiling water on them, in 
order to save the juice. Chop the clams fine and boil in about 4 qta. 
of water. Take 1 teacupful of cream or rich milk, butter the size of an 
egg, small tablespoonful of flour, and stir into the broth. Boil 5 mins. 
Serve with crackers or toast. 
Chicken Soup. 
Boil the chicken in 4 qts. of water untd you can remove the bones. 
Shred the meat and put it into the liquid with 2 tablespoonfuls of rice. 
Chop a small carrot and 1 head of celery very fine. Add 1 cupful of 
broken macaroni. Boil i hi*, and season with pepper and salt. 
Giblet Soup. 
This soup is very inexpensive, a plate of giblets only costing at market 
5 cents. 
Take the giblets of 4 chickens or 2 turkeys, 1 medium-sized onion, 1 
small carrot, i turnip, 2 sprigs of parsley, a leaf of sage, eggs, a little 
lemon-juice, Port or Madeira wine, and 1 or 2 cupfuls of chicken or beef 
stock, quite strong. 
Cut up the vegetables. Put a piece of butter the size of a small egg 
into a stew-pan. When quite hot, throw in the sliced onion. When 
they begin to brown, add the carrot and turnip, a tablespoonful of 
flour, and the giblets. Fry them all quickly for 1 min., watching them 
constantly, that the flour may brown and not burn. Now cut the gib- 
lets (that the juice may escape), and put all into the soup-kettle, with a 
little pepper and salt, and 3 qts. of water. Stock would be much better. 
Let the soup simmer for 5 hrs., then strain it. Thicken it a little 
with flour, letting the flour brown, and add to it also 1 of the livers 
mashed. Season with the additional pepper and salt it needs, a little 
lemon-juice, and 2 tablespoonfuls of Port or Madeira wine. Put into 
the soup tureen yolks of hard-boiled eggs, 1 for each person at table. 
Pour over them the soup, and serve. 
Boil the bones of beef steak or roast beef for 2 hrs., strain and return 
to the kettle with a teacupful of broken macaroni. Slice into the tureen 
a hard boiled egg and a part of a lemon. A teaspoonful of powdered 
cloves may be used instead of the lemon, or both cloves and lemon may 
be employed. 
Good Economical Soup. 68 
OLD DE. CABLIN’S EECIPE8. 
Gumbo Soup. 
Ingredients: 1 large chicken; 1| pts. of green gumbo, or 1 pt, of dried 
gumbo; 3 pts. of water; pepper and salt. 
Cut the chickens into joints, roll them in flour, and fry them in a lit- 
tle lard. Take out the pieces of chicken, and put in the sliced gumbo 
(either the green or the dried), and fry that also until it is brown. 
Drain well the chickens and gumbo. There should be about a table- 
spoonful of brown fat left in the pan; to this add a large tablespoonful 
of browned flour; then add the 3 pts. of water, the chicken, cut into 
small pieces, and the gumbo. Simmer all together 2 hrs. Strain 
through a colander. Serve boiled rice in another dish by the side of the 
soup-tureen. Having put a ladleful of soup in the soup-plate, place a 
tablespoonful of rice in the center. 
Hotch Potch. 
Boil 1 pt. of peas in 1 qt. of water until they are so tender that they 
can be easily pulped through a sieve. Cut 8 lbs. of lean mutton into 
chops, put it into a saucepan with 1 gal. of water, 4 carrots, and 4 tur- 
nips cut in small pieces; season with pepper and salt. Boil until all the 
vegetables are quite tender, then put in the pulped peas, 1 head of cel- 
ery, a sliced onion, boil 15 mins, and serve. 
Lobster Soup. 
1 lobster, a few crackers, 1 qt. of milk, and 1 qt. of water, 1 table- 
spoonful of salt, 1 teaspoonful of pepper, i lb. fresh butter. Cut the 
meat into small pieces. When the milk and water are boiling hot add 
the lobster and rolled crackers to the soup with the butter. Let it boil 
closely covered for £ hr. 
Mock Turtle Soup. 
Obtain, if possible, one large calf’s head, well cleaned and washed, 
and 4 pig’s feet. Put them in a kettle and cover them with 1 gal, of 
water. Let them boil 3 hrs., or until the flesh will slip easily from the 
bones. Then take out the head, leaving the feet to boil while the meat 
is cut from the head. Select enough of the fatty part, which lies on 
the top of the head and cheeks, to fill a teacup, and set it aside to 
cool. Remove the brains and also set aside. Chop the rest of the meat 
with the tongue very fine, season with salt, pepper, powdered marjoram 
and thyme, a teaspoonful of cloves, the same of mace, i as much all- 
spice and a grated nutmeg and return to the pot. When the flesh falls 
from the bones of the pig’s feet, take out the latter, leaving in the gela- 
tinous meat. Boil together slowly without removing the cover for 2 
hrs more. Then set it aside until the next day. An hour before dinner 
set it on to warm. When it boils, strain and drop in the meat you have 
reserved, which, when cold, should be cut into small squares. To make 
the force meat balls, rub the yolks of 5 hard boiled eggs to a paste, add- 
ing gradually the brains to moisten them, also a little butter and salt. 
Mix with these 2 eggs beaten very light; flour your hands and make 
this paste into balls the size of a pigeon’s egg. Put into the soup 5 old dr. carlin’s recipes. 
69 
mins, before you take it off of the fire. Stir in a large tablespoonful of 
browned flour, rubbed smooth in a little cold water. Let it boil up and 
finish the seasoning by glasses of good wine, sherry or Madeira, and 
the juice of a lemon. Serve with sliced lemon. It should not boil more 
than | an hr, the second day. If these directions are closely followed, 
the result will be perfect success. 
Mullagatawny. 
Beat well in a mortar some sliced onions and a few shallots with | lb. 
of fresh butter, then add a little cayenne pepper and salt, and 3 or 4 
dessert-spoonfuls of curry-powder; out up some India pickle and pound 
it well with the other ingredients; add enough flour to thicken the soup 
and a little cold stock to work the whole into a paste. Moisten it 
occasionally with broth made from fresh beef free from fat. When thor- 
oughly beaten, and wdien fine enough pass through a sieve, add to it the 
gravy the heart was stewed in, and enough beef broth to make the soup 
required. After boiling it up, add more cayenne and salt. Add flour 
and butter until it becomes of the consistence of good cream. It will be 
greatly improved by adding a little port wine and a spoonful of sugar. 
Mutton Broth. 
Take a small leg of mutton, boil it 2 hrs. with a chopped turnip, a 
carrot, an onion and a potato; add a spoonful of rice. The mutton is 
to be served for dinner with drawn butter and caper sauce. 
Okra Soup. 
Boil 6 lbs. of fresh beef,—allowing a little less than 1 qt. of water to 
each lb.; after boiling 1 hr. add 2 qts. of okras minced fine as possible. 
Next add 1 doz. ripe tomatos pared and cut up, 2 turnips, a few Lima 
beans, herbs, and other seasoning. The okras must be dissolved. 
Strain it and serve with slices of toasted bread, which should be put in 
after it is taken out of the pot. In winter the soup can be made of 
dried ochras. 
Oyster Soup. 
Allow 2 qts. of water to each qt. of oysters. Skim well. Mix to- 
gether 1 tablespoonful of flour and a piece of butter the size of an egg. 
After the liquor is boiled put in the oysters. Cook but a moment or 
they will be tough and shriveled. Season with salt and cayenne pep- 
per. Where milk is liked put 2 or 3 parts of milk in place of so much 
water. 
Green Pea Porridge. 
Boil 3 pts. of green peas in just water enough to cook until they are 
tender; pour in 3 pts. of milk; let it boil up and then add i lb. butter 
rubbed into flour enough to thicken it to your liking. Boil until the 
flour is cooked, and season with salt and pepper. Serve when hot. 70 
OLD DE. CABLIN’S KECIPES. 
Dried Pea Soup. 
Take i pt. of split peas, put them into a pt. of water to soak over 
night. Put them to boil in the morning in 2 qts. of cold water with 
some shredded salt pork or any other fat meat. Boil steadily and be 
careful to stir often, lest it should burn. Add more water if necessary. 
Green Pea Soup. 
2 qts. of veal or beef broth, i teaspoonful of sugar, 1 tablespoonful of 
butter, 1 qt. of shelled peas. Bring the broth to a boil, then put in the 
peas and boil for 20 mins. Add the sugar and a bunch of green mint. 
Boil i of an hr. stir in the butter and pepper and salt, if the 
broth be not already sufficiently salted. Strain before serving, and 
send to table with small squares of toasted bread floating upon the top. 
Potato Soup. 
Take 6 large mealy potatos, sliced and soaked 1 hr. Add 1 onion 
sliced and tied in a rag, 1 qt. of milk, and i lb of salt pork cut in slices. 
Boil f of an hr., and then add a tablespoonful of melted butter, and a 
well beaten egg mixed in a cup of milk. Some omit the pork and use 
salt and pepper to flavor it. 
Potato Soup. (2). 
Fry 7 or 8 potatos and a small sliced onion in a pan in some butter or 
drippings. When they are a little colored, put them in 2 or 3 pts. of 
hot water (stock would, of course, be better; yet hot water is oftenest 
used); add also a large heaping tablespoonful of chopped parsley. Let 
it boil until the potatos are quite soft. Put all through the colander. 
Return it to the fire and let it simmer 2 or 3 mins. When just ready to 
serve, take the kettle off the fire; add plenty of salt and pepper, and the 
beaten yolks of 2 or 3 eggs. Do not let the soup boil when the eggs are 
in, as they would curdle. 
Puree of Chicken. 
Ingredients: lbs. of chicken, qts. of white stock (made with 
veal), i sprig of thyme, 2 sprigs of parsley, i blade of mace, 1 shallot, £ 
lb. of rice, and | pt. of cream. 
Roast the chicken, and when cold cut off all the flesh; put the bones 
into the white stock, together with the thyme, mace, parsley, shallot, 
and washed rice; boil it until the rice is very thoroughly cooked. In 
the mean time chop the chicken; pound it in a mortar; then pass it 
through a sieve or colander, helping the operation by moistening it 
with a little of the stock. Strain the balance of the stock, allowing the 
rice to passthrough the sieve. Half an hr, before dinner, add the chicken 
to the stock and heat it without boiling. Just before serving, add to it 
pt. of boiling cream. Season with pepper and salt. OLD DE. CAELIn’s EECIPES. 
71 
Queen of Soups. 
Prepare 3 bunches or a pt. bowl of asparagus, cut the size of dice, 
discarding all the tough, white part. Have boiling 8 qts. of water, 
containing a little salt to preserve the color of the asparagus. Boil until 
tender. A few mins, before the asparagus is done, stir together 1 table- 
spoonful of flour, and butter the size of an egg, with a cup of cream or 
rich milk. Toast thin slices of bread, break into little pieces in a tureen, 
then pour the boiling soup upon it. This quantity is sufficient for 6 or 
8 persons. 
Rich Soup 
Several kinds of meat, as beef, mutton and veal, used together will 
make the richest soups. . A shank of each of tl\ese, with very little 
meat, should be boiled several hours, strained and'put away for future 
use. Vegetables, macaroni, and spices can be added the day it is to be 
served. 
Sago Soup. 
Take 3 lbs. of lean beef, a slice of lean ham, and lay them in a stew- 
pan with a lump of butter, draw the gravy gently, add 2 qts. of water, 
and a sliced onion which has been browned by frying in fresh butter, 
add a bunch of sweet herbs, 6 cloves, a blade of mace, a teaspoonful of 
allspice, and one of black pepper whole, stew until the soup is rich and 
brown, then remove the meat and strain the soup clear, put it into a 
clean stewpan, thicken it to a good consistence with sago. 
Sorrel Soup. 
For 4 qts. of soup, put into a saucepan a piece of butter the size of an 
egg, 2 or 3 sprigs of parsley, 2 or 3 leaves of lettuce, one onion, and a 
pint of sorrel (all finely chopped), a little nutmeg, pepper, and salt. 
Cover, and let them cook or sweat 10 mins.; then add about 2 table- 
spoonfuls of flour. Mix well, and gradually add 3 qts. of boiling water 
(stock would be better). Beat the yolks of 4 eggs (one egg to a quart of 
soup), and mix with them a cupful of cream or rich milk. Let it boil 
10 mins.; then stir in the eggs, when the soup is quite ready. 
Soup de 1’Asperge. 
Cut into thin slices £ lb. of bacon, lay them in the bottom of the stew- 
pan, cut into lumps 6 lbs. of lean beef and roll it well in flour, cover the 
pan close, shake occasionally until the gravy is all drawn, then add i 
pt. of old ale and 2 qts. of water; throw in some whole peppers and a 
spoonful of salt, stew gently for an hour, skim the fat, and when an 
hour has elapsed strain off the soup, then put in it some spinach, 2 
cabbage lettuces, the leaves of white beet, a little mint, powdered sweet 
aroma and sorrel, boil them, then put in the tops of asparagus cut 
small; when they are tender the soup is done; serve up hot with a 
French roll in the middle. 72 
OLD DR. CARLIN’S RECIPES. 
Soup a la Sap. 
Cut 1 lb, of beef into thin slices. Into 3 qts. of water, grate i lb. of 
potatos. Add 1 onion, 1 pt. of grey peas, and 3 ozs. of rice. Boil until 
reduced to 5 pts. Cut 2 heads of celery and put them into the stewpan, 
and pour upon them the 5 pts. of soup. Pulp the boiled peas into it 
through a fine tammy or coarse cloth. Stew it until the celery is tender, 
season with pepper and salt, and serve with fried or toasted bread cut 
in dice. 
Spring Soup 
May be made of a knuckle of veal—allowing a qt. of water to each lb.— 
with 4 calves feet, a little cold ham, or salt and cayenne, simmered 
slowly for several hrs. Add then, 3 qts. of young green peas and 1 pt. of 
aspai'agus tops, previously boiled with the juice of spinach and other 
green herbs or vegetables, and i lb. of butter X'olled in flour. Boil up 
together and serve. 
Spring Soup. (2). 
The following is recommended for purifying the blood, and conse- 
quently clearing the complexion: Take a handful of fresh sorrel and a 
handful of water-cresses; cut them up fine, but do not chop them; put 
them into about 2 qts. of boiling water, adding a carrot cut up in small 
pieces, 3 or 4 potatos, cut in quarters, 3 slices of bread (if of a sixpenny 
loaf), also cut up; pepper and salt to taste. Boil well till the soup 
assumes a consistency, which it will do as the vegetables and bread 
dissolve in it. Stir it frequently, and it will prove a very pal atable 
soup. With a moderate fire it may be prepared in about 2 hrs. The 
liquor from any boiled meat may be used instead of plain water. 
Sweet Corn Soup. 
Cut the corn from 12 ears; put the cobs to boil in 3 qts. of water, boil 
i hr,, take them out and scrape all that you can from them. Add the 
corn, with a tablespoonful of flour and a piece of butter the size of 
an egg. Season with salt and pepper. Toast some small crackers, lay 
them in the tureen and pour the soup over them. 
Tomato Soup. 
Boil 1 small marrow bone in 3 qts. of water. When well skimmed, 
press into it through a colander 3 qts. of ripe tomatos; add one sliced 
cucumber, 1 onion, 6 okras or gumbos, and season with cayenne and 
salt. When okras cannot be obtained, 2 ears of sweet corn grated may 
be substituted. Boil 3 hrs,, stirring often. Thin the soup with boiling 
water if necessary. There should be 3 qts. when done. 
3 lbs. of veal knuckle, with the bones broken and the meat cut up, 8 
qts. of water, £ lb. of macaroni. Boil the meat for 3 hrs. until it is re- 
duced to shreds, and the macaroni until tender, in a vessel by itself. 
Veal Soup with Macaroni. old dr. carlin’s recipes. 
73 
The pieces should not be more than an inch in length. Strain the meat 
out of the soup, season to taste, put in the macaroni and water in which 
it was boiled. Let it boil up and serve. Macaroni soup can be made of 
this by boiling 1 lb. instead of £ of a lb; add butter in proportion to the 
increased quantity of macaroni. A plate of grated cheese should be 
sent with the macaroni soup. 
Vermicelli Soup. 
4 lbs. of lamb, from which all fat has been removed, 1 of veal, a slice 
of corned ham, 5 qts. of water. Cut up the meat, cover it with a qt. of 
water, and let it heat gradually, keeping it covered closely. At the end 
of an hr. add 4 qts. of boiling water, and cook until the meat is in shreds. 
Season with salt, sweet herbs, a chopped shallot, 2 teaspoonfuls of Wor- 
cestershire sauce; and when these have boiled in the soup for 10 mins., 
strain and return to the fire. Have ready about i of a lb. of vermi- 
celli, which has been boiled tender in clear water. Add this, boil up 
once and pour into the tureen. 
Put into a saucepan lb. of sugar, and a tablespoonful of water. Stir 
it constantly while over the fire, until it turns a bright, dark brown 
color. Do not let it burn. Add a teacupful of water and a little salt, 
then let it boil a few moments longer; cool and strain it, and put it away 
in a closely corked bottle. It will keep and be always ready for use. 
Soups, To Make Caramel for Coloring. 
Brown Stock for Soups, To Make. 
Put 10 lbs. of shin of beef, 6 lbs. of knuckle of veal, and some sheep’s 
trotters or a cow heel, in a closely covered stewpan, with very little 
water to draw out the gravy very gently, and allow it nearly to dry in 
until it becomes brown. Then pour in sufficient boiling water to 
entirely cover the meat, and let it boil slowly, skimming it frequently; 
seasoning it with whole peppers and salt, roots, herbs, and vegetables of 
any kind. That being done, let it boil gently 5 or 6 hrs., pour the broth 
from off the meat, and let it stand during the night to cool. The follow- 
ing morning take off the scum and fat, and put it away in a stone jar 
for use. 
White Stock for Soups, To Make. 
The foundation of this is veal—the knuckle, the scrag, or calf’s head 
being the best meat for the purpose—an old fowl, a little ham, or bacon, 
mutton, sheep’s head, etc., nearly the same ingredients as for brown 
soups, save that there must not be much beef, and the proportion 
of ham and bacon smaller in the latter than former, and when made 
for white sauce, care must be taken to leave out the pepper. 
FISH. 
When these are freshly caught they are firm and thick, with bright 
red gills, bright scales, full prominent eyes and stiff fins. Have them 74 
OLD DE. CAELIn’s EECIPES. 
dressed immediately; sprinkle them with salt and use them if possible 
the same day. Otherwise put them on ice. Shell fish are known to be 
good or bad by the smell. Lobsters and crabs must be alive when put 
in to be boiled, when the shell is black. When cooked this turns red. 
A fish is always sufficiently cooked when the meat separates easily 
from the bones. Fresh water fish sometimes has a muddy smell and 
taste which can be got rid of by soaking it. Cleanse it thoroughly in 
strong salt and water, then scald it and finally dry and dress it. 
Fish, To Bake. 
Wash the fish in cold water and wipe dry. Then rub with salt and 
pepper outside and inside. Lay it in a pan containing a few slices of 
salt pork, or baste with butter or lard and dredge on flour. 
Make a dressing of bread crumbs, salt and pepper and a small onion 
chopped fine; mix altogether and lay inside of the fish. When almost 
done dredge on more flour to brown. Thicken the gravy and season to 
the taste, using lemon juice or tomato ketchup. It will require from f to 
1 hr. in cooking, according to the size. 
Fish, To Boil. 
A fish weighing 6 lbs. will require | of an hour in boiling. Wash the 
fish carefully and wrap in a cloth wet with vinegar basted closely to the 
shape of the fish. Put the fish in cold water sufficient to cover it. 
Drain carefully when done. Place the fish upon the platter before re- 
moving the cloth, lest it should break. Make drawn butter of 1 table- 
spoonful of flour, a teacupful of butter, well mixed, then add a pt. of 
the water, in which the fish was cooked; bring it to a boil. Slice in some 
hai’d boiled eggs ; also garnish the dish with eggs sliced, and pour over 
some of the drawn butter. 
Marinade has come into such common use in boiling fish that it is 
well to know how to make it: Cut up 2 carrots, 3 onions, \ doz. shallots, 
a single clove of garlic, and put them into a stewpan with a piece of 
butter, a bunch of parsley, and a bundle of sweet herbs; fry the whole 
for a few mins., then add, very gradually, 2 bottles of any light wine or 
cider. Put in a handful of salt, 2 doz. of peppercorns, the same quan- 
tity of allspice, and a couple of cloves. Simmer the whole together for 
1| hrs., strain the liquor, and put it by for use. 
Large fish should be cut into steaks before it is put into the marinade, 
After the fish is boiled, and taken out, if carefully strained, the marinade 
may be used several times for the same purpose, only adding a little 
water each time. The French think boiling fish in this liquor gives 
them a superior flavor. 
Fish, To Broil. 
Split so that the backbone is in the middle, and take out the backbone. 
A few hours before cooking, sprinkle the inside of the fish with 2 tea- 
spoonfuls of salt, and 1 of sugar; this will harden it and take away the 
strong taste. Lay the inside down upon a fish gridiron, so that you can 
turn it often without breaking, until it is browned. Cook slowly. 
Dress with pepper, salt and butter. OLD DE. GAELICS EECIPES. 
75 
Fish, To Fry. 
Clean, wash, and dry the fish and cut into pieces suitable to serve. 
Dredge with flour or roll in Indian meal, and fry in hot fat until each 
piece is a light brown. Send up hot in a chafing-dish. The many vari- 
eties of pan-fish may be cooked in this way. 
Chowder, New England. 
Cut a good haddock, cod, or any other solid fish in pieces 3 ins. square. 
Put 1 lb. of fat salt pork in strips into the pot, set it on hot coals, and 
fry out the oil. After taking out the pork, put in a layer of fish, then a 
layer of onions in slices, then a layer of fish with strips of fat salt pork, 
then another layer of onions and so on until the fish is used up. Mix 
some flour with water enough to fill the pot; season with pepper and 
salt to your taste, and boil for i hr. Soak some crackers in water until 
they are a little softened; throw them into your chowder 5 mins, before 
you take them up. Serve in a tureen. 
Chowder, A Sailor’s Dish. 
Cut halibut, salmon or any rich fish into steaks an inch thick; season 
highly with cayenne, salt and pepper. In the bottom of a stew-pan put 
a layer of sliced raw potatos; then a layer of broken cabin-biscuit; then 
the fish; and then a layer of thin sliced ham. In this manner fill the 
stewpan and finish with a large piece of butter. Add water enough to 
moisten the whole; stew slowly 2 hrs. Do not stir but shake the pan 
occasionally so it will not burn to 'the bottom. Add more water if it 
gets too dry. 
Crabs, To Boil. 
The crab is considered by many a better flavored fish than the lobster, 
and also more digestible. Those of middling size are the sweetest, 
though the heaviest are usually thought to be the best. They should be 
boiled in the same manner as lobster for about 20 mins., and are usually 
eaten cold with oil and vinegar. After taking all the fish from the 
shell, divide it into small pieces, mixing the rich part well with the 
rest; moisten it with salad dressing and return it to the shell with an 
edge all around of sliced lemon. If hot put the meat with salt, pep- 
per, bits of butter, a little nutmeg, crumbs of bread, and 3 spoonfuls of 
vinegar, into the shell again, and set it before the fire. It may be 
browned with a salamander, but should always be served in the shell. 
Serve dry toast to eat with it. Be sure to remove “ the lady,” as it is 
called. 
Crabs Minced. 
Remove the meat, mince small and place in a saucepan with a wine- 
glassful of white wine, pepper and salt, nutmeg, cayenne pepper, and 2 
tablespoonfuls of vinegar. Let it stew for 10 mins.: melt a piece of 
butter the size of a hen’s egg, with an anchovy and the yolks of 2 eggs; 
beat up and mix well, stir in with the crab, and add sufficient stale 
bread-crumbs to thicken. Garnish with thin toast cut with a pastry 
leaf-cutter, or with the claws, and parsley. Lobster may be dressed in 
the same manner. 76 
OLD DR. CARLIN’S RECIPES. 
Collared Eels. 
Select the finest eels that can be found; do not remove the skin but 
extract the bone carefully and cleverly. Spread out the fish and rub it 
well over with some finely chopped sage, parsley, and mixed spices; 
then bind up the fish tightly with some broad white tape; throw a good 
handful of salt and a couple of bay leaves into the water in which it is 
to be boiled. Boil f hr., then take it out and hang to dry for 12 hrs. 
To the water in which the fish was boiled add a pt. of vinegar, a little 
whole pepper, and some knotted marjoram or thyme. Let this pickle 
stand, after boiling about 12 mins., as long as the eel is hung up. Before 
serving the fish must be unrolled so as to abrase the skin as little as 
possible, and put into the pickle. Serve in slices or whole according to 
taste; garnish with parsley. 
Fried Eels. 
Cut your eels into pieces 3 ins. long, trim them, dip the pieces into 
flour, egg over with a paste-brush, and throw them into some bread- 
crumbs; fry in hot lard. 
Stewed Eels. 
Procure as large eels as possible, which cut into pieces 8 ins. long, 
and put them into a stewpan, with an onion, a bouquet of 2 bay leaves, 
a sprig of thyme and parsley, 6 cloves, a blade of mace, a glass of 
sherry, and 2 of water; place the stewpan over a moderate fire, and let 
simmer about 20 mins., or according to the size of the eels; when done, 
drain upon a cloth, dress them in pyramid upon a dish without a 
napkin, with a matelote sauce over, made as directed for salmon sauce 
matelote, but using the stock your eels have been cooked in to make 
the sauce, having previously well boiled it to extract all the fat. 
Frogs, To Cook. 
To 1 onion cut fine, and browned with a little butter, add 1 spoonful 
of flour and water sufficient to make a paste. After adding a little 
more butter put in the frogs and cook them nearly hr. Add minced 
parsley in about 10 mins.; and can of mushrooms to a doz. frogs about 
10 mins, before they are cooked to improve the flavor. When done add 
the yolks of 3 eggs, beaten with the juice of i a lemon or a little vinegar. 
Fish Forcemeat. 
Chop any kind of fish, and afterwards pound it in a mortar, adding 
an anchovy or so, or a teaspoonful of the essence of anchovies, and the 
yolk of a hard-boiled egg. If for maigre, pound butter with it; if not 
mix with it the fat of bacon pounded separately. To this add a third 
portion of bread that was soaked and pounded previously and mix the 
whole up with raw eggs. Or take veal forcemeat, add a little anchovy 
essence and use less herbs, for mackerel, pike, haddock, and soles. OLD DK. C A KLIN’S RECIPES. 
77 
Baked Haddock. 
The inside of the fish should be filled with veal stuffing; then sew it 
up with pack thread and truss it with the tail in its mouth; rub a piece 
of butter over the back, or egg or bread-crumb it over; bake in a mod- 
erate oven about i hr. Run the point of a knife down to the back- 
bone, and if the flesh parts easily from it, it is done. Place on a dish 
without a napkin and serve with a sauce. 
Halibut. 
Halibut should be cut into slices of 4 lbs. each, and may be baked or 
fried. The skin on the back must be scored. When baked, use a suf- 
ficient quantity of butter to keep it moist. If boiled, lay it in the kettle 
on a strainer, cover it with salted water; boil it slowly or f of an hr. 
and skim it well. Garnish it with horseradish, serve it with melted 
butter. To fry halibut, cut it in slices less than 1 in. thick; and with 
this, as with ail other fish, take care to have plenty of butter, lard, or 
oil in the pan, and that it be hot before the fish is put in. 
Fresh Herrings Baked. 
Wash the herrings in clear cold water; when they are thoroughly 
clean drain them, and then, without wiping them, lay them in a dish 
or baking pan; pepper and salt them; chop finely 2 or 3 onions, some 
parsley, thyme, and strew over them; cover them with equal propor- 
tions of vinegar and small beer; tie them over, and let them bake 1 hr. 
in a slow oven. 
Potted Herring, 
Take off the heads and tails; clean the fish and shake salt on them to 
draw out the blood; leave them 1 night, then rub them with black pep- 
per and allspice. Pack them in a tin pan; put slices of onions and bay 
leaves between the layers, and pour on vinegar enough to cover them. 
Lay over them a sheet of buttered paper, or a crust of oatmeal bread; 
bake them till the bones are dissolved. A little mace, whole pepper 
and butter improve them. 
Plain Boiled Lobster. 
Put into a large kettle water enough to cover the lobster, with J lb. of 
salt to every gal. of water. 
When it boils fast put in the lobster, head first. If the head goes in 
first it is killed instantly. Boil briskly 1 hr., then take it from the hot 
water and lay it out to drain. Wipe off all the scum from it. It will be a 
bright red when done. After it is boiled and cold, break off the tail, 
cut it in 2 pieces with a sharp knife; remove the small intestine; re- 
move the meat; break the claws up; then break off the legs; open the 
body; take out everything but the stomach; cut the inner body open; 
arrange it all around a dish and serve for breakfast, dinner, or supper. 
Use vinegar and pepper. 78 
old dr carlin’s recipes. 
Croquettes of Lobster. 
Take the meat from the shell, chop it finely; mix it with a little salt, 
pepper and pounded mace; take £ part of fine bread crumbs, make it up 
into balls with melted butter, brush the balls with yolk of egg, ar>5 
dredge them with bread crumbs, and fry them, serving with or without 
gravy; if dry, they must be sent up with crisp parsley. 
Lobster Curried. 
Take the meat of a fine lobster, or two, if they chculd be small, plac* 
in a stewpan 3 dessert-spoonfuls of curry powder, add of butter 3 ozs., 
an onion cut in very fine strips, and 3 large spoonfuls of fish stock. 
When they are stewed well, add the lobster, simmer gently for 1 hr., 
squeeze in | a lemon, season with a little salt. In the eastern method 
the expressed juice of spinach is usually added. This is obtained by 
simply putting spinach, without any water, into a saucepan, and when 
done enough, press out the juice, and add it with butter, cayenne, and 
salt, to the gravy. Prawns may be dressed in this fashion. 
Lobsters, To Stew. 
Pick the meat out of the shell, put it into a stewpan with | pt. of good 
gravy and a glass of claret; add an onion minced fine, some sweet 
herbs, and pepper and salt, stew till tender; add a large spoonful of 
mushroom ketchup, 1 of essence of anchovy, and a lump of butter 
rolled in flour. Serve hot, and garnish with bread sippets. If brought 
on cold as a supper dish, serve in a shape covered with clear jelly. 
Fish Pate. 
This consists of enclosing a fricassee of fish with a potato wall with- 
out a crust of pastry. Mash some potatos in a mortar with a good 
piece of butter; then, with the bowls of 3 spoons make a wall of it 3J 
ins. high within the rim of the dish to be used. The upper part should 
be a little thinner than the lower; smooth it, brush it all over with egg, 
and put it in the oven to become hot and a little colored. The outside 
may be ornamented with flowers and leaves, by the small tin shapes 
used to cut paste, before egging it. The whole of a crab picked clean 
from the shell should be beaten in a marble mortar with white pepper, 
and salt, nutmeg, and a few crumbs of bread; warm it with a little 
gravy thickened with cream or butter and a spoonful of wine, and when 
warm add some lemon-juice. Pour it into potato walls previously 
baked; do not cover it like a pie, but serve it up hot, browning it with a 
salamander, or covering the top with fancifully arranged small claws. 
Pickerel, To Boil. 
Open and rub the fish within with salt and claret wine; save the milt 
and a little of the bloody fat; cut it in 3 or 3 pieces, and put it into 
boiling water, with sweet marjoram, savory, thyme, or fennel, and a 
good handful of salt. Boil nearly | hr. For the sauce, take butter, OLD DE. CARLIN’S RECIPES. 
79 
anchovies, horseradish, claret wine, a little of the blood, shallot, or gar- 
lic, and lemon sliced; beat all together, and serve. 
Wash and wipe dry and rub with pepper and salt. Lay the fish 
upon a grating, set over your baking pan, basting freely with butter, 
and towards the last with its own drippings only. Should it brown too 
fast, cover the whole with white paper till it is cooked. When it is 
done put it in a hot dish and cover closely. Add to the gravy a little 
hot water, thickened with flour wet with cold water, a tablespoonful of 
tomato sauce and the juice of a lemon. Boil up and serve in a sauce- 
boat-. Garnish with alternate sprigs of parsley and the bleached tops of 
celery with bits of firm currant jelly here and there. This is a fine 
dish for a dinner party. 
Baked Salmon. 
Salmon Steaks. 
Dry well with a cloth, dredge with flour, and lay them on a well 
buttered gridiron over a clear hot fire. Turn with a broad bladed knife 
slipped beneath and a flat wire egg beaten above, lest the steak should 
break. When done to a light brown lay in a hot dish, butter each steak, 
seasoning with salt and pepper. Cover closely and serve. 
Cut a handsome piece from the middle of the salmon; remove the 
scales, and wipe it with a clean cloth. Rub into it some common salt 
thoroughly. Beat up some mace, cloves, and whole pepper; season the 
salmon with it; place it in a pan with a few bay leaves; cover it with 
butter, and bake it until thoroughly done; remove it from the gravy, 
letting it drain thoroughly, then place it in the pots. Clarify sufficient 
butter to cover all the pots after the salmon has been put into them; 
put it to cool. 
Salmon Potted. 
Salmon with Tomato Sauce. 
Take 2 slices of salmon, i lb. of butter, i teaspoonful of chopped 
parsley; salt, pepper, and grated nutmeg to taste. Lay the salmon in a 
baking dish, place pieces of butter over it, add the other ingredients, 
rubbing a little of the seasoning into the fish. Baste it frequently. 
Bake about f of an hr. When done, take it out and drain for 1 or 2 
mins. Lay in a dish, pour tomato sauce over it, and serve. 
Shad, To Bake. 
Stuff it with mashed potatos and chopped parsley. Lay it in the oven 
on a pan which is well covered with butter chopped in pieces; baste the 
fish with the butter and add fresh quantities as fast as it is absorbed. 
| or f lbs. of butter should be used for large-sized shad. 
Shad, To Broil. 
Shad should be well washed and dried. It may be cut in half and 
broiled, or you may split it open and lay a small quantity of salt over it. 80 
old dk. carlin’s recipes. 
and lay it upon a gridiron well buttered. It will broil in about 20 mins., 
and should be thoroughly done. Melted butter may be served in a 
sauce-boat with it. 
Shrimp Toast. Oroute aux Creveles (French) 
Shell 5 pts. of boiled shrimps as soon as they are cold; bruise the heads 
in a mortar, put them into less than a qt. of water; let them boil 1 hr.; 
strain very clear and add 3 parts to -J- the quantity of good veal stock. 
Put a lump of butter the size of an egg into a stewpan, and when it com- 
mences to bubble, stir in 1 teaspoonful of flour, a little grated nutmeg, 
a sprinkling of cayenne, and i of a teaspoonful of mace. Pour in the 
stock gradually when this browns, adding a glass of vin de Bordeaux, 
and let it boil; then add the shrimps. Take a French loaf, cut off the 
bottom crust, hollow out the crumb and fry the crust in fresh butter 
until a golden brown. In about 3 or 4 mins., that is as soon as the 
shrimps are heated, pour them into the hollowed toast. 
Smelts. (English). 
This very delicate fish requires careful handling and should be quickly 
cooked. Do not wash them but draw through the gills and wipe with 
a soft cloth. Then dip the smelts into the yolk of an egg beaten very 
smooth, and sprinkle them with bread-crumbs powdered vexy fine. 
Fry them till of a clear light brown which will take about 4 mins. 
Broiled Smelts. 
Cleanse them and wipe dry with a cloth; dip them lightly into flour, 
and put them upon a gridiron over a slow fire for 5 or 6 mins. Turn 
them carefully when half doue; serve plain or with a little sauce. 
White fish is very fine cooked in this manner, and nothing is relished 
more by the sick, or is more digestible. 
Water souchet of flounders, soles, and slips may also be prepared for 
invalids in the same way. 
Smelts, To Fry. 
They should be dried slightly in a cloth and dipped in flour, then 
melt | oz. of butter or clear fat in a basin, and into it break the yolk of 
2 eggs, with which rub the smelts over with a brush, dip them in bread 
crumbs and fry them in very hot lard. Dress them on a napkin, 
garnish with parsley, and serve with shrimp sauce in a sauce-boat. 
Terrapins. 
Kill them by putting into boiling water; then skin them and take off 
the nails, wash and put them on again to boil, adding a teaspoonful of 
•salt to every 2. Remove the shells, sand bags and gall carefully, when 
tender: cut up the meat, season it with mace, pepper, and nutmeg, and 
put in a stewpan with the juice that has come out, and for every 2 ter- 
rapins, 4 ozs. of butter in flour, the yolks of 2 eggs beaten, and a glass 
■of white wine. The eggs and wine are to be added after the whole is 
stewed perfectly tender. OLD DR. CARLIN’S RECIPES. 
81 
Trout, To Fry. 
Scale, gut, clean, dry, and flour; fiy them in butter until they are a 
rich clear brown; fry some green parsley crisp, and have ready some plain 
melted butter; put in 1 teaspoonful of essence of anchovy, and 1 glass 
.of white wine; garnish when the trout are dished with the crisp pars- 
ley and lemon cut in slices; the butter may be poured over the fish, but 
it is most advisable to send it in a butter tureen. 
Trout, To Fry. (2.) 
Scale, gut and clean them; take out the gills; egg and crumb them; 
then fry in lard or oil, or a mixture of butter and lard, until of a light 
brown. Serve with anchovy-sauce and sliced lemon. 
Turbot. 
Soak the turbot, which has been previously cooked, in salt and water, 
in which a little vinegar has been poured; place it on its back in the 
fish-kettle and fill it 3 parts full with cold water. Throw in a handful 
of salt, and 1 gill of vinegar and let it boil very gradually; when it boils 
add cold water to check it. It should cook 30 mins. Serve on a cloth as 
boiled with its back to the dish. Garnish with horseradish scraped into 
curls and sprigs of parsley, or with fried smelts, or barberries and pars- 
ley. Use lobster sauce. 
CLAMS AND OYSTERS. 
Clam Chowder, 
Put 50 clams on the fire in their own liquor, with a little salt. When 
they have boiled about 8 mins., strain them, and return the liquor to the 
fire. Chop a medium-sized onion (2 ozs.) into small pieces, and cut 6 
ozs. of pork into dice. Fry both a light color in 2 ozs. (size of an egg) 
of butter; then stir in 3 ozs. of flour (2 tablespoonfuls). When thor- 
oughly cooked, add the clam liquor, | pt. of good stock or milk, the 
same quantity of cream, a saltspoonful of mace, a saltspoonful of thyme, 
salt to taste, and 8 ozs. of potatos cut into dice. When these are cooked, 
and the chowder is about to be sent to table, add the clams cut in dice, 
and 4 ozs. of crackers broken in pieces. 
Tunison Clam Chowder. 
Ingredients: 200 soft clams, 1 large onion, 20 large crackers, can of 
tomatos, parsley (chopped fine), \ lb. of butter, 1 large teaspoonful of sweet 
marjoram, thyme, sage, savory, i teaspoonful of ground cloves, and i 
teaspoonful of curry. Boil well; then add i pt. of milk and i pt. of 
sherry wine. 82 
OLD DE. CARLIN5S RECIPES. 
Clam Fritters. 
Take 1 doz. clams and chop them fine. Add the liquor from the 
clams to a batter made of 1 pt. of milk, 6 tablespoonfuls of flour, 6 well 
beaten eggs, 2 tablespoonfuls of melted butter, a little salt and pepper. 
Drop from a tablespoon into hot lard; fry a light brown. Or, you can 
dip the whole clams in batter and fry as you do oysters. Fry quickly 
and serve hot. 
Scalloped Clams. 
Wash the clams well and boil, using but little water; when the shells 
open, remove the clams, chop them fine and season with pepper and 
salt. In another dish mix some powdered cracker moistened first with 
warm milk, then with the clam liquor, a beaten egg, and some melted 
butter, and stir in with this the chopped clams. Wash as many clam 
shells as the mixture will fill; wipe and butter them; fill, heaping up 
and smoothing over with a spoon. Place in rows in your baking-pan 
and cook until nicely browned. Instead of this you can bake in patty- 
pans, sending to the table hot in the tins as you would in the scallop-shells. 
Canned Oysters, To Roast. 
Drain them. Put them in a spider which is very hot; turn them in a 
moment, so that they may cook on both sides. It only takes a few 
seconds to cook them. Put them on a hot plate in which there are 
Ser, salt, and a little hot melted butter. They should be served im- 
ately. They have the flavor of the oyster roasted in the shell. 
Some cook them in this manner at table in a chafing-dish by means of 
the spirit-lamp. 
Oyster Curry. 
Blanch and beard 6 doz. oysters, leaving them in their own liquor; 
then cut 2 middling-sized onions into small dice, and saute them in a 
stewpan, with 1 oz. of butter; when done, mix in 2 teaspoonfuls of 
curry powder and 1 of curry paste, and pass all through a tammy—it 
ought to be thick; then add the oysters with their liquor, and keep 
stirring over the fire until the oysters become enveloped in a thick 
sauce, which they should be in 2 mins., when turn them out upon your 
dish, and serve with rice separately. 
Fried Oysters 
Use for frying the largest and best oysters. Lay them on a cloth to 
absorb the liquor; then dip first in beaten egg, and afterward in pow- 
dered cracker or Indian meal, and fry in hot fat or they will absorb too 
much grease; do not fry too long or they will be tough. 
Oyster Fritters. 
To the liquor drained from the oysters add the same quantity of milk, 
3 eggs, a little salt, and flour enough for a thin batter. Chop the 
oysters and stir into the batter and fry in hot lard or butter. Some fry 
the oyster whole enveloped in batter, 1 in each fritter. OLD DK. CARLIN’S RECIPES. 
83 
Oyster Omelet. 
Chop 12 large oysters. Beat the yolks of 6 eggs into a teacupful of 
milk and add the oysters. Put in a spoonful of melted butter and then 
add the whites of the eggs beaten to a froth. Fry in hot butter or 
salted lard and do not stir while cooking. Slip a knife around the 
edges while cooking, that the center may cook equally, and turn it out 
so that the brown side be uppermost. 
Pickled Oysters. 
Scald the oysters in their liquor, or in water with a little salt; take 
them out with a skimmer, and throw them into cold water. Take 
whole allspice, black pepper and mace, and boil it up in the liquor in 
which the oysters were boiled; when it tastes enough of the spices take 
it off. Let the oysters drain on a sieve. When the liquor is cold add 
vinegar to taste, and then put in the oysters. 
Oyster Pie. 
Make a paste as for meat pie, roll quite thin, lay in a shallow, buttered 
dish; prepare the oysters as for scalloping, lay them in the dish with 
slices of butter, a dust of flour and cayenne pepper, until the dish is 
filled. Cover with a crust, rolled thin. Bake 20 mins. 
Oyster Pie, with Sweetbreads. 
Separate the oysters from the liquor, blanch them and take off the 
beards ; blanch some throat sweetbreads, and when cold cut them in 
slices, then lay them and the oysters in layers in your d ish, season with 
salt, pepper, a few grains of mace and nutmeg; add a little cream, some 
thick sauce, the oyster liquor, and some good veal stock; bake in a slow 
oven. 
Oyster Rolls. 
Take about a qt. of the largest and finest oysters you can procure, 
stew them in their own liquor with some pepper, a very little mace, and 
some green onion chopped fine, thicken them with a little butter and a 
dust of flour when nearly done enough. Take 2 French rolls of the square 
sort baked in tins, cut a piece off the top, and scoop out the greater part 
of the crumb, fill your roll with the oysters and the liquor, and set them 
near the fire on a chafing-dish filled with hot coals; as the liquor soaks in 
fill them with more, or if you have not any left, add a little good gravy 
boiling-hot. 
Scalloped Oysters. 
After draining the oysters, place in a buttered dish a layer of bread- 
crumbs, then a layer of oysters vrith a little salt, pepper and a small 
piece of butter, then a layer of bread crumbs, alternating with the oys- 
ters until you have filled the dish. Let the top layer be of crumbs, 
thicker than the rest, and put bits of butter on the top. When put to 
bake, strain in what liquor there is from the oysters; if not sufficient to 84 
OLD DR. CARLIN'S RECIPES. 
fill the dish, add milk. A dish holding from 1 to 2 qts. will require i hr. 
in cooking; if cooked too long the oysters will be tough. Many use 
rolled crackers, but rolled bread crumbs are better, as the former give 
the oysters an insipid taste. Do not use too many bread crumbs as they 
swell more than crackers. 
Spiced Oysters. 
Ingredients: 200 oysters, 1 pt. of vinegar, a nutmeg grated, 8 blades 
of whole mace, 3 doz. whole cloves, 1 teaspoonful of salt, 2 teaspoonfuls 
of whole allspice, and as much cayenne pepper as will lie on the point 
of a knife. Put the oysters with their liquor into a large earthen ves- 
sel; add to them the vinegar and all the other ingredients. Stir all well 
together and set them over a slow fire, keeping them covered. Stir 
them to the bottom several times. As soon as they are well scalded, 
they are done. To be eaten cold. 
Oysters on Toast, 
Take large shell oysters and wash clean. Lay them in your dripping- 
pan and put them into the oven; in a few mins, you can remove them, 
with the juice, from the shell into a dish; put butter, pepper and a little 
salt on them. Stew for a moment and lay on buttered toast. If shell 
oysters cannot be had, canned oysters will do. 
SALT FISH. 
Boiled Codfish. 
Put the fish to soak early in the evening in lukewarm water. Change 
this for warm water at bed-time and cover closely. Change again in 
the morning. 2 hours before dinner take out the fish and plunge into 
very cold water to make it firm. Then set it over the fire with enough 
lukewarm water to cover it, and boil for £ hr. Drain well; lay it in a 
hot dish, and pour over it egg-sauce made as follows: 
Add 1 gill of milk to 1 gill of boiling water, and, when it is scalding hot, 
stir in 2 tablespoonfuls of butter, a tablespoonful of flour previously 
wet with cold water, and as it thickens, the yolks of 2 hard-boiled eggs, 
rubbed to a paste with butter. Season with salt and chopped parsley; 
let it boil up and put in a spoonful of vinegar in which celery seeds 
have been steeped. 
Codfish Stewed with Eggs. 
Soak, boil, and pick up the fish. Heat a pt. of milk almost to boiling, 
and stir into it gradually 3 well-beaten eggs and a tablespoonful of but- 
ter with a little pepper, then the fish. A little chopped parsley may be 
added. 
To Broil Salt Mackerel. 
Soak the mackerel over night and drain it well. Place it on your 
fish gridiron and cook slowly 10 or 15 mins. When taken upon the OLD DK. CARLIN’S KEGIPES. 
85 
platter, pour boiling water over it to rinse off the salt. If it has not 
lain in “water sufficiently long to freshen it, repeat the boiling water, 
being careful to drain well before putting on butter and pepper. This 
is nice for breakfast with-an omelette or boiled eggs. 
POULTRY AND GAME. 
Poultry, To Choose. 
Choose those that are full grown but not old. If young and fresh 
killed, the eyes are full and bright, the skin is thin and tender, and the 
joints are not stiff. If the fowl is old the breast bone is tough and does 
not easily yield to pressure. The skin cannot be easily torn with a pin 
as when young. A young goose has yellow legs and few hairs. The 
pinfeathers in a young bird come out very easily. 
The French adopt the following method to make old poultry eat ten- 
der: Let the bird soak in cold water for 24 hrs., with a handful or two 
of wood-ashes; pick off the feathers, and let it hang for another 24 hrs.; 
truss it, and let it boil i of an hr. in a little veal-broth; take it out, lard 
and roast it; when nearly done, baste it with very hot butter. By ob- 
serving these directions, you will impart to an old bird all the delicate 
flavor of a young chicken. 
Fowls, To Carve. 
First take off the wings. Divide the joint with your knife, then take 
firm hold of the pinion with your fork, draw the wing toward the legs, 
and the muscle will separate” better than as if cut with a knife. Slip 
the knife between the leg and body and cut to the bone; with the fork 
turn the leg back, and, unless the fowl is old and tough, the joints will 
give way. The four quarters removed, enter the knife at the breast 
and separate the merry-thought from the breast-bone. Press the knife 
under it to lift it up, and by pressing it backward upon the dish, the 
bone will be easily removed. Lift up the collar-bones, which are each 
side of the merry-thought by the broad end of the knife, and force them 
towards the breast-bone until the part which is fastened to it breaks off. 
Separate the breast from the carcass by cutting through the ribs on 
each side the whole length of the back. Turn the back upward, lay 
the knife across it near the middle and lift up the other side with the 
fork. Lastly separate the side bones by breaking the joints each side of 
the back-bone, and the work is done. Cut slices from the breast-bone of 
turkeys and geese to start with, always beginning at the wings and cut- 
ting towards the breast-bone. 
Birds, To Bone. 
Begin to bone any birds by first taking out the breast-bone, when you 
will have sufficient space to remove the back with a sharp knife, and 
then the leg bones; the skin must not be broken, but the meat of the 
legs must be pushed inwards. 86 
old dr. carlin’s recipes. 
Broiled Chicken 
Split the chicken down the back, and wipe perfectly dry. Place on a 
buttered gridiron, inside downward. Cover with tin pan or plate and 
broil till tender and brown, turning several times. This will require 
from | to f of an hr. Put into a dish and butter well. 
Chicken a la Creme. 
Cut the chicken up, stew in a pan of water until done; then make a 
thickening of cream or rich milk and flour, seasoning with butter, pep- 
per and salt. Have ready baked a pair of shortcakes, made as for pie- 
crust, but rolled thin and cut in small squares. Lay the crusts on a 
dish and pour over them the chicken and gravy while all are hot. This 
is a delicious substitute for chicken pie. 
Fried Chicken. 
Joint the chickens, wipe them dry, and dust on flour, pepper and 
salt. Fry in a mixture of hot butter and lard, and when brown on both 
sides, add 1 teaspoonful of powdered mace, B tablespoonfuls of sweet 
cream or milk. If milk is used add a little butter and flour to the gravy; 
pour over the chicken at the moment of serving. 
Fricasseed Chicken. 
Wash, joint, and lay in a stewpan, with pepper and salt, and stew till 
tender. To thicken the gravy dust in flour; add 1 cupful of thick 
cream and | a cupful of butter; if you have no cream, 1 cupful of but- 
ter. Adding pieces of salt pork is an improvement. Pour the chicken 
over some thin slices of toast in a hot dish. * 
Southern Gumbo, 
Fry 1 chicken brown, and 2 slices of bacon. Pour on them 3 qts. of 
boiling water; add 1 onion and some sweet herbs tied in a rag. Simmer 
this gently 3| hrs. Strain off the liquor, take off the fat, then put the 
ham and chicken, cut in small pieces, into the liquor. Add | teacupful 
of okra cut up, and just before serving add a glass of wine and a doz. 
oysters with their juice. 
Chicken Pie. 
Joint the chickens and boil in salted water just enough to cover them, 
and simmer slowly for -J- an hr. Line a dish with crust; then, when 
cold, put the chicken in layers, with thin slices of broiled pork, and but- 
ter the size of an egg, cut in small pieces. Put in enough liquor, in 
which the fowls were boiled, to reach the surface; salt and pepper each 
layer; dredge in a little flour, and cover all with a light, thick crust. 
Make a small slit in the center of the crust. Bake about 1 hr. in a hot 
oven. OLD DR. CARLIN’S RECIPES. 
87 
Chicken Pot-Pie. 
Cover jointed chickens with water, and hoil them, if tender, \ hr. be- 
fore putting in the crust. Skim thoroughly. Add 1 tablespoonful of 
flour, stirred into 1 of butter, and season with pepper and salt. A few 
bits of pork cut thin is an improvement. Make the crust like baking 
powder biscuit, with the addition of a little butter. Cut in pieces and 
drop in. If a potato crust is preferred, boil and mash 6 small potatos, 
add 1 egg, 1 teacupful of milk, 1 tablespoonful of butter. 1 teaspoonful 
of salt, and flour enough to make it roll out easily. Keep the kettle 
closed to prevent the crust from becoming heavy. A better way is to 
put the crust in the steamer and steam it. It is then sure to be light. 
Then the chicken and gravy can be poured over it. 
Chickens Pulled. 
Remove the skin carefully from a cold chicken, then pull the flesh 
from the bones, preserving it as whole as you can. Flour them well, 
fry them a nice brown in fresh butter; draw them, and stew in good 
gravy well seasoned; thicken a short time before serving with flour and 
butter, and add the juice of | a lemon. 
Roast Chicken 
Wash the chickens out well in 2 or 8 waters, and add a little soda to 
the last water but one, to remove any doubtful odor. Fill the bodies 
and crops of the chickens with a stuffing of bread crumbs, butter, pep- 
per and salt; sew them up, and roast an hr. or more, according to the 
size. Baste 2 or 3 times with butter and water, afterward with their 
own gravy. Put a little water into the dripping-pan at first to prevent 
burning. Stew the giblets and neck in water enough to cover them, 
and after removing the fowls to a hot dish, pour this into the drippings ; 
boil up once; add the giblets chopped fine; thicken with browned flour; 
boil again, and send to the table in a gravy boat. 
Miss Corson’s Saute. 
After jointing the chicken, place it in a sauce-pan, with just enough 
olive oil on the bottom of the pan to keep it from burning. Olive oil is 
considered purer and the most wholesome of any kind of fat. After 
the chicken is thoroughly browned cover it with boiling water, stjr it, 
and cook slowly for 1 hr.; season with salt and pepper, then add 1 
tablespoonful of flour and put into it either small onions or mushrooms. 
Add the flour dry; by stirring avoid any lumps in the broth. If the 
chicken weighs 3 lbs., use 12 small onions, being careful not to cut the 
little ends of each as is usually done when they are served alone. 
Roast Ducks. 
After cleaning and washing the ducks, stuff and sew them up, reserv- 
ing the giblets for the gravy. To the usual dressing a little sage may be 
added and a minced shallot. If tender, they will not require more 
than 1 hr. to roast. Baste well, and skim the gravy before putting in 88 
OLD DE. CABLIN’S EECIPES. 
the giblets and thickening. The giblets stewed in a very little water, 
and chopped fine, should be added to the gravy in the dripping-pan, 
with a shallot and a spoonful of browned flour. Serve with currant or 
grape-ielly. 
Boiled Fowls. 
Put tne fowls in cold water; let them simmer f of an hr., 
or until done, serve with parsley and butter, or oyster or celery sauce. 
The fowls may be covered with a white sauce if sent cold to table, gar- 
nished with colored calf’s-foot jelly of the hue of beet-root. 
Fowls Boiled with Oysters. 
Take a young fowl, fill the inside with oysters, put it into a jar, and 
plunge the jar into a kettle or saucepan of water. Boil it for 1| hrs. 
There will be a quantity of gravy from the juices of the fowl and 
oysters in the jar; make it into a white sauce, with the addition of egg, 
cream, or a little flour and butter; add oysters to it, or serve it up plain 
with the fowl. The gravy that comes from a fowl dressed in this man- 
ner will be a stiff jelly the next day; the fowl will be very white and 
tender, and of an exceedingly fine flavor — advantages not attainable in 
ordinary boiling — while the dish loses nothing of its delicacy and sim- 
plicity. 
Fowls, Forced. 
Cut a large fowl down the back; remove the skin from the whole or 
the body very carefully; cut the flesh from the bones, and chop it up 
finely with | pt. of oysters, and 1 oz. of beef marrow; then season with 
pepper and salt. Add sufficient cream to mix it well; lay tire meat on 
the bones; draw the skin over, and sew up the back. Lay thin slices of 
bacon on the breast; tie them on in diamonds, and x-oast it 1 hr. by a 
moderate fire. Pour a good brown gravy sauce into the dish. Remove 
the bacon from the fowl, and then place the fowl in the dish. Garnish 
with oystex-s or mushrooms, and serve hot. 
Roast Goose. 
Clean and wash the goose, putting a teaspoonful of soda in next to the 
last water, rinse out well, and wipe the inside dry. Add to a stuffing of 
bread .crumbs, pepper and salt, 1 tablespoonful of melted butter, 1 large- 
sized onion chopped fine, 1 tablespoonful of chopped sage, the yolks of 
2 eggs, and some small bits of fat pork. Stuff body and craw, and sew 
up. If the fire is strong it will take 2 In's, to roast. Cover the breast 
until it is half done with white paper, or a paste of flour and water, re- 
moving this when you are ready to brown. Make a gravy as for roast 
duck, adding a glass of sherry or port. Serve with cranberries. 
Guinea Fowls. 
These birds must be very young, for, being natux*ally very dx*y, they 
are not eatable if mox-e than 12 xxxonths old; they are generally larded, 
and served plain roasted, rather Avell done; they are trussed like tlxe old dk. carlin’s recipes. 
89 
common fowl, and require nearly f of an hr. to roast. It has very much 
the flavor of the pheasant, and should be allowed to hang as long as 
it can without being too far gone. Serve with a rich brown gravy and 
bread sauce; it will take from 45 to 50 mins. 
To Stew Partridges. 
Truss them with the wings over the back, and the legs drawn in; cut 
a piece of pork or bacon in long strips, and put them into a stewpan 
with a piece of butter the size of a walnut. Fry the bacon brown, and 
when quite done put in the partridges, and keep turning them until 
they are very brown, taking care that the bacon shall be as much on 
the breast as possible; then add about a teacupful of gravy, and some 
trimmings of meat and vegetables. Have ready a large cabbage boiled; 
when well drained, slice it with butter, pepper, and salt, put it while 
warm with the gravy to the partridges, and let them stew gently for 1 
hr., turning the birds frequently. Serve up with the bacon underneath, 
and the cabbage round them, squeezed dry, and the sauce well skimmed. 
Some prefer the dish without the cabbage, in which case put the birds 
and trimmings upon toast. 
Pea Fowls. 
These magnificent birds make a noble roast, and when young are 
very excellent: they are larded, or plain roasted, and served with the 
tail feathers which have been preserved, stuck into the bird; the head, 
with its feathers on, being left folded up in paper, and tucked under 
the wing; roast about H hrs.; take the paper from the head and neck; 
dress it upon your dish with watercresses, and the gravy and bread 
sauce separate in a boat. 
Pigeons, To Roast. 
Fill each bird, when dressed, with a stuffing made of bread crumbs, 
salt, pepper, and sweet herbs; put them in the dripping-pan, and add 
sufficient water to cover them. Stew until tender; then dredge on 
flour and put a piece of butter on each and let them .brown. There 
will be enough gravy in the dish to serve with. Eat with cranberry 
sauce or currant jelly. 
Prairie-chicken or Grouse Roasted, 
Epicures think that grouse (in fact, all game) should not be too fresh. 
Do not wash them. Do not wash any kind of game or meat. If proper 
care be taken in dressing them they will be quite clean, and one could 
easily wash out all their blood and flavor. Put plenty of butter inside 
each chicken; this is necessary to keep it moist. Roast the grouse i hr. 
and longer, if liked thoroughly done; baste them constantly with but- 
ter. When nearly done, sprinkle over a little flour and plenty of butter 
to froth them. After having boiled the liver of the grouse, mince and 
pound it, with a little butter, pepper and salt, until it is like a paste; 
then spread it over hot buttered toast. Serve the grouse on the toast, 
surrounded with watercresses. 90 
old dr carlin’s recipes. 
Broiled Quail. 
Dress the quail and lay them flat by pressing the breast-bone gently. 
Place the inside to the fire first and cook slowly, lest they should burn, 
covering with a pan with a weight on it to keep them in place. Take a 
small teacupful of butter, a little salt and pepper, dredge in about a 
teaspoonful of flour and stir altogether until well mixed; then pour 
over a cup of boiling water and let it cook for 1 min.; then lay the 
quails in a hot platter. Serve with cun-ant jelly. 
Quail, To Roast. 
Dress carefully, and lay them in cold water for 1 hr. Fill them with 
a dressing of bread crumbs, pepper, salt, and summer savory or thyme, 
and lay a little of it over them. Cook hr., basting often; when almost 
done dust on flour and lay upon each a piece of butter, and let them 
brown. Snipe are delicious cooked in this way. 
Fried Rabbit. 
After cutting into joints, soak for 1 hr. in salt and water. Dip them 
in beaten egg, then in powdered cracker and fry brown in sweet lard or 
dripping. Serve with onion sauce. Garnish with sliced lemon. They 
must be very tender for this purpose. 
Roast Rabbit. 
Skin and clean out the interior of the rabbit and fill it with a stuffing 
made of bread crumbs and butter; season with pepper, salt, summer- 
savory and a little sweet marjoram, rubbed fine; put it in a good oven, 
and while roasting, baste it with plenty of butter and dredge it occasion- 
ally with flour. 35 mins, roasting will be sufficient. Boil the liver 
with a doz. sprigs of parsley; when quite tender chop up fine, and add 
them to melted butter, as a sauce; have also another sauce-boat with 
plain gravy, made of the drippings from the rabbits, thickened with a 
little flour and water, or, much better, a little Madeira wine. 
Rabbits, To Skin. 
Cut round the skin at the first joint of the hind legs, and pull the 
skin up a little, then run the knife between the sinew and the bone of 
the leg, so as to make a hole to hang it on a nail in a wall, with the 
head downwards: run a knife along the skin inside the thigh as far as 
the tail, so as to cut it, then run the hand under the skin, and it will 
easily separate from the body: pull it down towards the head, taking 
care not to tear the belly: when you have arrived as far as the head, 
pull up the fore legs, cutting the feet off at the first joint; then pull up 
the ears by running a skewer between the skin and the head, and pull 
the skin off, cutting the nose and lips; remove it from the nail, cut off 
the hind feet at the first joint; cut open the body, remove the inside, 
reserve the liver, heart and kidneys, and throw away the remainder; 
wash out the inside. old dr. caelin’s recipes. 
91 
Broiled Squirrels. 
Clean and soak to draw out the blood, and after wiping dry, broil over 
a hot, clear fire, turning them when necessary. Lay in a hot dish, 
when done, and spread with melted butter, seasoned with pepper and 
salt. Use at least 1 tablespoonful for each squirrel. Cover them with 
a hot dish for 5 mins, before sending to the table. 
Boiled Turkey. 
Fill the body with oysters, and let it boil by steam without any water. 
When sufficiently done, take it up, strain the gravy that will be found 
in the pan, and which, when cold, will be a fine jelly; thicken it with a 
little flour and butter, add the liquor of the oysters intended for sauce, 
also stewed, and warm the oysters up in it; whiten it with a little 
boiled cream, and pour it over the turkey. 
Boned Turkey. 
Boil a turkey in as little water as may be, until the bones can be 
easily separated from the meat. Remove all the skin; cut the meat into 
thin slices, mixing together the light and dark parts. Season with salt 
and pepper. Take the liquid in which the turkey was boiled, having 
kept it warm, and pour it on the meat, and mix it well. Shape it like 
a loaf of bread, wrap it in cloth and press it with a heavy weight for a 
few hrs. When served up it is cut in thin slices. 
Turkey Hashed. 
Cut up the remains of a roasted turkey, put it into a stewpan with | 
gill of sherry wine, shallots, truffles, mushrooms, chopped parsley, salt, 
pepper, 2 spoonfuls of cullis, and a little stock; boil | hr., and reduce to 
a thick sauce. When ready add 1 lb. of anchovies, and a squeeze of 
lemon. Skim the sauce free from fat, and serve altogether. 
Minced Turkey. 
Take the remains of cold turkey and cut into very small pieces, 
weighing together perhaps i lb. Take i the amount in cold potatos and 
cut also in pieces the same as the turkey. Put on the fire in a sauce- 
pan, with 1 oz. of butter and 1 small spoonful of flour dissolved in \ cup- 
ful of water. Stir with a wooden spoon until it bubbles, when pour on 
1 gill of boiling milk or cream; then add the turkey and potatos, a little 
salt, pepper and nutmeg. Serve very hot for breakfast. 
Turkey, To Roast. 
Lay the drawn turkey in cold water 1 hr., then drain well. Make a 
dressing of stale bread, pepper and salt, and fill the inside. Cut the 
neck-bone away enough to put some dressing in the breast; then bring 
the skin over and tie with a string; sew the lower part; fasten the legs 
together with a skewer and tie tightly; tie the wings also, and lay the 92 
OLD DK. CARLIN’S RECIPES. 
turkey in a dripping-pan. Baste often, and when partly done, dredge 
flour and lay small pieces of butter over to brown. Make the gravy 
from that in the pan, putting in the giblets chopped fine. 
Turkey with Sausage Meat and Tongue. 
Bone the turkey, then fill the inside with sausage meat, with or with- 
out tongue; if with tongue the tongue should be boiled the day before; 
cut off the root and tip to the length of the turkey; if you have a fowl 
to spare, wrap the tongue in this after it is boned, and place it in the 
middle of the turkey surrounded with sausage meat; introduce truffles 
if you like; if roasted, have a slow fire, and it will take a long time to 
roast through; if for boiling, cover it with fat bacon and slices of lemon 
tied in a cloth. Pour whatever sauce you propose to use over the turkey. 
Baked Turkey, Chicken, Veal, and Lamb, Stuffing for. 
Soak -J lb. of bread (with the rust cut off) in tepid water, then squeeze 
dry. Put 3 ozs. of butter into a stewpan, and when hot stir in a small 
onion minced (1| ozs.), which color slightly; then add the bread, with 3 
tablespoonfuls of parsley (i oz.) chopped fine, | teaspoonful of powdered 
thyme, a little grated nutmeg, pepper, salt, and a gill of stock. Stir it 
over the fire until it leaves the bottom and sides; then mix in 2 eggs. 
Roast Turkeys, Chickens, Ducks and Geese, Stuffing for. 
The commonest stuffing is this: 2 onions, 5 ozs. of soaked and squeezed 
bread; 8 sage leaves, 1 oz. of butter, pepper, salt, 1 egg, a little piece of 
pork minced. Mince the onions, and fry them in the saute pan before 
adding them to the other ingredients. Some chopped celery is always 
a good addition. 
Turkey Giblets a la Bourgeois. 
The giblets consist of pinions, feet, neck, liver, and gizzard; scald, 
and put them into a stewpan with a piece of butter, parsley, scallions, 
garlic, thyme, bay-leaf, basil, mushrooms, and a clove or 2; moisten 
with stock, season with pepper and salt, make it hot, thicken with a 
little flour, and when almost done add a few turnips fried slightly in a 
little butter. 
Venison, To Roast. 
To keep in the juice of the meat, dust with plenty of flour. Baste 
often, and send to the table quite rare. Make the gravy of the drip- 
pings from the meat, a little flour, a piece of butter the size of an egg, 
and a little currant jelly. Serve on hot plates, or chafing dishes. In 
roasting venison the saddle is to be preferred. 
Venison Steaks, 
These are taken from the neck or haunch. The gridiron should be 
well buttered, and fire clear and hot. Lay the steaks on the bars and 
broil rapidly, turning often so as not to lose any juice. They will take OLD DE. CARLIN’S KECIPES. 
93 
3 or 4 mins, longer to broil than beefsteaks. Pepper and salt the steaks 
when broiled, and lay butter upon them, a piece about the size of an 
egg for each lb. of steak, letting them stand between two hot dishes 5 
mins, before they go to the table, turning them 8 times in the gravy 
that runs off from them to mix with the melted butter. 
MEATS, TO CHOOSE. 
Beef. 
Young ox beef which is considered the best, has its lean of fine open 
grain of a deep coral red color, the fat white rather than yellow, and 
the suet firm and white. The meat is always inferior when the fat is 
yellow. Heifer beef stands next, in quality, has a closer grain, with 
lean of paler red, and the fat whiter. Cow beef is a little coarser in 
grain and harder to the touch. When you see beef, of which the fat is 
hard and skinny, you may suppose it to be of an inferior kind; and 
when the meat is old, you may know it by a line of horny texture run- 
ning through the meat of the ribs. 
The standing ribs are used for roasting, the second is the best, but the 
sirloin is the roasting piece of all. The porter-house steak is the best 
for broiling, the sirloin stands next, and the round is poorest. 
Bacon. 
The rind should be thin, the fat firm and slightly tinged with red, 
and the lean adhere closely to the bone, and with no yellow streaks. 
To judge of a ham in purchasing, stick a sharp knife in it to the bone. 
If there is no disagreeable smell and no meat adhering to it, the ham is 
good. Short hams are best. 
Lamb. 
The younger it is the more delicate. It should also be very fresh. 
The fore-quarter is sure to be stale if the vein in the neck is not blue 
In the hind-quarter a faintness in the smell of the kidney shows that 
the animal has been too long killed. It should be small and white, and 
well covered with fat. 
The best is fine grained, of bright color, and its fat firm and white. A 
good haunch is of small size and moderately fat. 
Mutton. 
Pork. 
The principal tiring to be observed in this is the firmness of the fat. 
The rind should also be thin and easily impressed by the finger. Pigs 
with thick necks, and short in the legs and bodies are the best. When 
the meat is clammy to the touch, and looks flabby, it is tainted. If the 
fat contains enlarged glands or kernels, the animal was diseased. The 
most delicate porkers are from 3 to 4 months old. 94 
old dk. carlin’s recipes. 
Veal. 
If the kidney is well surrounded with white and firm looking fat, the 
meat is sure to be of good quality, therefore observe that if possible. It 
is more juicy and well flavored, when not of the delicate whiteness 
usually preferred. To know whether it is fresh, look at a very per- 
ceptible vein in the shoulder. If this is bright red or blue, it is recently 
killed. 
Venison. 
This meat should have clear, bright and thick fat. To know whether 
it is sweet run a knife into the shoulder, and the scent will tell the 
story. Venison can be kept longer and be good than any other kind of 
meat. Forest venison is much better than stall-fed deer. 
MEATS BAKED. 
Calf’s Liver. 
Soak the liver 1 hr. in salt and water to draw out the blood. Make 
incisions from side to side at short distances, and place in them thin 
slices of salt pork. Bake for 1 hr., basting twice with water and butter, 
afterward with the gravy in the dripping-pan. Baked liver is very 
good cold, cut into slices like tongue. 
Ham. 
After soaking for 12 hrs., trim away the rusty part from the under 
side and edges; wipe very dry and cover the bottom with a paste made 
of flour and hot water. Place the ham upside down in the dripping-pan, 
with water enough to keep it from burning, and bake 5 hrs., or allow 
fully 25 mins, to a lb. Baste frequently to keep the crust from crack- 
ing and scaling off. When done, peel off this and the skin, and glaze as 
you would a cold ham. Put cut paper about the knuckle, and garnish 
with parsley and sliced red beet pickled. 
MEATS BOILED. 
Beef Tongue. 
When you have washed the tongue well, soak it over night in cold 
water. Next morning put it into a pot with plenty of cold water, and 
boil slowly until it is tender throughout. This can be determined by 
testing it with a fork. When cold, pare off the thick skin, cut in round 
slices, and dish for tea; garnish with fresh parsley. 
Tongue sandwiches are preferred to those made of ham. OLD DR. CARLIN5 8 RECIPES. 
96 
Corned Beef. 
If the piece is a round, skewer it well into shape, and tie it up with 
stout twine when you have washed it in 8 or 4 waters, and removed all 
the salt from the outside. Put into a pot, and cover with cold water. 
Allow, in boiling, about 30 mins, to a lb. Turn the meat 3 times while 
cooking. 
Ham. 
Soak the ham over night; then wash in 3 waters with a brush. Boil 
slowly, allowing 15 mins, for each lb. Take off the skin when cold, 
and ornament with dots of pepper and fringed paper tied around the 
shank. Boiled ham is much improved by setting it in the oven i hr., 
making it sweeter, while the fat that tries out can be used in cooking. 
Some, after removing the skin from cold boiled ham, rub it over with 
beaten egg, and then spread over powdered cracker, wet with milk, and 
let it brown in the oven. 
Mutton. 
Put it into a pot with hot water (salted) enough to cover it, and boil 
until you find, by probing with a fork, that it is tender in the thickest 
})art. Skim off all the scum as it rises. Allow about 13 mins, to each 
b. Serve with melted butter, with capers, or nasturtium seed; or some 
cucumber or gherkin-pickle stirred into it. If you wish to use the 
broth for soup, put in very little salt while boiling. 
Veal Pot-Pie. 
The breast or loin is best, cut in pieces the size you wish to serve. 
Place it, with strips of salt pork, in enough water to cover the meat. 
Skim well, and let it simmer instead of boiling rapidly. It will require 
from 45 mins, to 1 hr. in cooking. Dust with flour, season with salt and 
pepper. Make a biscuit dough, quite soft, of 1 pt. of flour, 3 teaspoon- 
fuls of baking powder, and 1 teaspoonful of lard or butter; roll thin, 
and cut in squares of about 3 ins. Put the crust in with the meat or in 
a steamer. Be careful to keep the vessel well covered after the crust is 
put in. When you send it to the table, add butter to the gravy. Some 
prefer not to cut the crust, but place it in one large piece over the meat. 
MEATS, BROILED. 
Beefsteak. 
Have the steak cut thick, if you like it rare. If possible, have your 
gridiron of the kind to catch the fat; turn it but once that you may not 
lose the juice. Place the steak upon a hot platter, and season with 
butter, pepper and salt. Send it to the table as soon as done. For 
broiling, porter-house is preferred. 96 
old dr. carlin’s recipes. 
Lamb. 
Broil as you would chickens, first taking out all the bones except the 
small ribs. For the gravy, crack the bones in small pieces and put in a 
covered sauce-pan with a little water: strain and add a teaspoonful of 
flour. When boiled there should be a teacupful, to which add a piece 
of butter the size of an egg; do not let it boil after the butter is put in, 
as that will make it oily. Some think this equal to spring chicken. 
Ham. 
The ham should be cut in slices, washed well, and soaked in scalding 
water, in a covered vessel, for i an hr. Pour off the water and add 
more boiling water. When the ham has stood i an hr. in the second 
water, wipe it dry, and lay in cold water for 5 mins. Wipe again and 
broil over a clean fire. Pepper before serving. For broiling, cold 
boiled ham, that is not too much done, is better than raw. 
Pork Steak. 
To broil or fry, cut the steak i an inch thick; take off part of the fat 
to broil it; spxinkle the pepper on it and broil over a clean, moderate 
fire i of an hr., or more. Just before taking up, sprinkle over some fine 
salt. In frying, flour them well, and season with pepper, salt and sage; 
they may also be dipped into egg and then into bread crumbs mixed 
with minced sage. 
MEATS FRIED. 
Lamb Chops. 
The chops should be cut from the loin of the lamb, about f of an in. 
thick. Broil them over a clear fire, and when done season with pepper 
and salt. 
Mutton Chops. 
The meat should be cut from the large bone, or chine, leaving the ribs 
or small bones. Fry from 10 to 15 mins. Dip each piece in a well 
beaten egg, that is seasoned with salt and pepper, then into bread 
crumbs, and return them to the pan to brown. Serve on hot platter 
and plates. 
Ham. 
Jut the slices rather thick. Put them into cold water for a few mo- 
ments, after which wipe them dry with a cloth. Have the spider hot, 
and turn them in a moment, for ham to be good must be fried quickly, 
and not too much. Serve on a hot platter. 
Calf’s Liver. 
Cut the liver into thin slices, dip them in flour, and put it in a saute 
or fryingpan, in which some slices of bacon have been previously OLD DK. CARLIN’S KECIPES. ' 
97 
cooked, with sufficient fat left in it; saute the liver until quite brown 
and rather crisp, when take out and place it upon a dish with the bacon, 
then dredge a spoonful of flour in the pan, or enough to absorb all the 
fat in it, then add a little broth or water, so as to make it a thinnish 
sauce, season it, and add, if liked, 2 spoonfuls of Harvey’s sauce or 
mushroom ketchup. If the above is nicely done, and the pieces cut the 
size of cutlets, it will make a nice entree for an ordinary dinner. It 
should be served immediately, and very hot. 
Sausage, To Make and Fry. 
Take 10 lbs. of meat, 3| ozs. of table salt, 1 oz. of sage, 1 oz. of pepper. 
Grind the meat, fat and lean, in a sausage mill, or chop very fine. Mix 
well, and put in cloth bags. Fry in a clean, dry frying-pan, until brown. 
Tripe, To Cook. 
Tripe may be dressed in several ways, but whatever mode may be 
employed, it will always be found an improvement to soak it for a 
whole night in milk. Some say, 7 or 8 days in salt and water. If left 
in the milk until that gets sour, the acidity thus imparted to it will 
render it still better. Take 2 lbs. of fresh tripe, cleaned and dressed by 
the tripe-dresser; cut away the coarsest fat, and boil it in equal parts of 
milk and water; 20 mins, to i hr. will be long enough. Boil in the 
same water which boils the tripe, 4 large onions; the onions should be 
put on the fire at least i hr. before the tripe is put in the stewpan, and 
then made into a rich onion sauce, which serve with the tripe. Another 
way to cook it is to clean, then dry it, cut into pieces, and fry in bat- 
ter, then serve with melted butter. 
A good way is to cut it into slices; 3 eggs are beaten up with minced 
parsley, sweet herbs, onions chopped exceedingly fine, parsley and 
mushrooms. The tripe is dipped into this mixture, and fried in boiling 
lard. Tripe can be stewed in gravy in which put parsley, onions, and 
mushrooms, or in lieu of the latter, mushroom ketchup. Thicken the 
gravy with flour and butter. When the tripe is tender, it will be done. 
A lemon may be sent to table with it. 
Veal Cutlets, Sauted and Fried. 
These are cutlets cut from the round, although any veal cutlets may 
be cooked in the same way. Cut them into equal-sized pieces, beat 
them a little with a knife to get them into shape; season, egg, and 
bread-crumb them. Now, fry in a saute pan, or rather saute some thin 
slices of ham in a little hot lard, and when done take them out on a hot 
dish; fry slowly the cutlets in the same fat, and when done pour out 
some of the fat, if there is more than a teaspoonful; add a little flour, 
then a little hot water, and, when cooked a few moments, season it 
with lemon-juice, adding pepper and salt to taste; then strain it. Serve 
the cutlets in the center of a dish, with the gravy poured over; and 
place alternate slices of the ham and lemon in a circle around them. 
They are also very good sauted in a little lard, and served with a 
cream gravy poured over; or they are nice egged (with a little chopped 98 
old dr, caklin’s recipes. 
parsley and onion mixed with the egg), and bread-crumbed, and fried in 
hot lard. 
Veal Steak. 
Broil upon a well greased gridiron over a clear fire, and turn often 
while cooking until the steak, which is thinner than beef-steak, is done 
throughout. Put into a saucepan 1 large teaspoonful of tomato ketchup 
or 2 of stewed tomato, a lump of butter the size of an egg, and a little 
thyme or parsley, with a small teacupful of hot water; also 4 or 5 young 
onions minced fine if you like them. Let them stew together while 
the steaks are broiling, thickening the gravy with 1 spoonful of browned 
flour. Add i a glassful of wine. Boil up hard once, and when the 
steaks are dished with a small bit of butter on each, pour the mixture 
over them. Spinach is a natural accompaniment to veal. 
MEATS ROASTED 
Beef. 
For roasting, sirloin and rib pieces are the best. Remove most of the 
bone and skewer the meat into the shape of a round. Dash a small 
cupful of boiling water over the meat when you first put it down, let- 
ting it trickle into the pan, as this checks the escapes of the juices. If 
there is much fat upon the upper surface, cover with a paste of flour 
and water until it is nearly done. Baste frequently, first with salt and 
water, afterward with the drippings. If you like rare meat, allow £ of 
an hr, to the lb. Some, when the meat is almost done, dredge with 
flour and baste with butter. 
Remove the beef, when done, to a heated dish; skim the drippings: 
add a teacupful of boiling water, boil up once, and send to the table in a 
gravy boat. Some prefer the red liquor that runs from the meat when 
cut. Serve with mustard, or scraped horseradish and vinegar. 
Lamb or Mutton. 
Prepare the roast as you would one of veal, with the stuffing. It 
should be eaten with gravy made from the meat, with parsley, or with 
mint sauce. 
Ask the butcher to take out the bone in the leg, also have the lower 
joint, or hock, taken out. Make a dressing of i lb. of salt pork chopped 
line, stale bread, pepper and salt; fill the inside, and cover the outside 
with this, dredge on flour and baste often. Simmer all the bones, bro- 
ken fine, in a close kettle or stewpan, with as little water as possible; 
use this to baste your meat with. Just before it is done, dust on flour 
and lay on some pieces of butter, or strips of salt pork, which may be 
served with the meat. This roast is very nice cold. The pieces may be 
warmed for breakfast, and laid on toast. Veal requires more cooking 
than beef; a leg weighing G lbs. will require 2 hrs. in cooking. 
Leg of Veal, OLD DR. CARLIN’8 RECIPES. 
99 
Loin of Veal. 
The chine should be nicely cracked. Put a dressing made of bread, 
pepper and salt, upon the meat, then turn the thin part of the loin over 
and skewer it so that the dressing will keep its place. Qn the top lay 
some strips of salt pork, dredge with flour and baste often. 
A few sausages may be cooked with the meat, and served on the same 
dish. 
It should be covered with greased paper till half done; then dredge 
with flour, and baste with the gravy. When nearly done, cover the 
surface with cracker or bread crumbs; wet with pepper, salt and pow- 
dered sage, let it cook 10 mins, longer, and then baste again. Skim the 
gravy, thicken it with brown flour, season with a little powdered sage 
and lemon juice or vinegar ; strain it and pour over the meat. Cook 
slowly and very thoroughly, and serve with apple-sauce. Tomato 
ketchup improves the gravy. 
Pork or Spare-Rib. 
MISCELLANEOUS. 
Beef, To Corn. 
If you wish to eat part of it cold, the round or rump pieces are to be 
preferred; many like the brisket best. Make a brine of 6 qts. of cold 
water and 2 qts, of salt, 1 pt. of molasses, or 1 lb. of brown sugar, 1 
tablespoonful of saltpetre. Turn the meat often, and be sure that you 
cover it well. It will be fit for use in 3 or 4 days. If you prepare a 
large quantity at once, let it lay in the brine longer. The same brine 
will answer many times, if it is scalded and skimmed, with the addition 
of a little more sugar and saltpetre. 
Beef Fricandeau. (Entree.) 
In a stewpan place an eschalot, a branch of sweet herbs, a faggot of 
parsley, some cloves, part of a quart of broth, 1 glass of sherry, pepper 
and salt to taste. You may add a clove of garlic to the eschalot, if it is 
not found strong enough to flavor it without. Take a piece of lean beef, 
lard it well over, on one side, with pieces of bacon; put it in a stewpan 
and stew till tender; take out the gravy, keep the meat covered down 
close. Skim and strain the sauce, and boil it until reduced to a glaze. 
Glaze the beef with it on the side larded, and serve with sauce piquante. 
Beef Heart. (Entree). 
After washing carefully, put in a well-seasoned stuffing. Bake or 
roast it, and serve with a rich gravy and currant jelly sauce. 
Beef a la Mode. (Entree). 
4 lbs. round of beef, put in a stewpan, with £ teaspoonful of thyme, 
same of sage, 3 bay-leaves, i doz. whole cloves, a doz. allspices, -J- tea- 100 
old dr. caelin’s recipes. 
spoonful of black pepper, and a pinch of red pepper, a tablespoonful of 
salt, a turnip, peeled and cut small, 2 carrots scraped and cut very 
small, 2 onions, also chopped, i pt. of boiling water ; stew slowly for 3 
hrs,, then add 6 potatos, and let it stew an hr. more. If, when it is 
done, the gravy seems thin, add a tablespoonful of browned flour. 
Beef a la Polonaise. (Entree). 
Take a few lbs. of the best beef, without bones; beat it for some time 
with a rolling-pin, and make deep incisions in it, but without cutting 
the meat apart. Mince some onions, and mix them with bread crumbs, 
butter, salt and pepper; fill the incisions with the mixture, and skewer 
up the meat. Stew it, with some butter, in a saucepan, over a moder- 
ate fire. Serve with brown sauce, made from the gravy which is drawn 
from the meat. 
Beef Saute, Fillet of. (Entree). 
Melt 2 ozs. of butter in a clean frying pan; in this lay the fillet, cut in 
slices, seasoned with a saltspoonful of salt, and i that quantity of pepper 
to each piece. While cooking turn them over 8 or 4 times, and when 
done, dress upon your dish with either anchovy or maitre d’hotel butter. 
Blanquettes. (Entree.) 
Melt a piece of butter the size of a walnut in a stewpan; into this put 
a little thyme, parsley and onion, all chopped fine, and a pinch of flour. 
Brown the herbs, adding pepper, salt and 2 or 3 cloves. Cut cold or 
undressed veal in thin slices, the size of \ crown and put into the pan 
with broth or gravy, according to the quantity of meat you want to 
dress. Stew it gently 1 hr; add i teacupful of cream and stir well a 
few mins.; then take it from the stove and before turning it out of the 
dish add the yolks of 2 eggs well beaten. Give it a few shakes over the 
fire, but do not let it boil, or it will curdle. 
Croquettes of Brains. (Entree.) 
Blanch calf’s brains, and beat them up with 1 or 2 chopped sage- 
leaves, a little pepper and salt, some bread crumbs soaked in milk, and 
an egg beaten; roll into balls and fry. 
Fricandels. (Entree.) 
Chop 3 lbs. of the best end of a loin of veal, fat and lean together, 
very fine; add to this a French roll, soaked in milk; 3 eggs, well 
beaten, pepper, salt, nutmeg and mace. Make the mixture up about 
the size and shape of a chicken and rub it over with egg and bread 
crumbs; when it is fried brown pour off the fat, boil water in the pan, 
and in this gravy stew the fricandels; 2 will make a fine looking dish. 
Thicken the gravy before serving. OLD DE. CARLIN’S KECIPES. 
101 
Lamb a 1’Espagnole. 
In the Peninsula an entire lamb is often roasted with no other prepar- 
ation than merely skinning it, taking out the fry, and cutting off the 
feet. This is done when the lamb is not more than 6 weeks or 3 months 
old; the bones eat like gristle, and the meat is very delicate. Some- 
times it is stuffed with bread and sweet herbs and served with bread- 
sauce; but more frequently eaten with lemon-juice. 
Nice Dinner Dish, 
Boil a piece of beef gently until very tender in well salted water—a 
rib cut is nice, if not too fat. Stew some tomatos and strain out the 
seeds; then place them in a saucepan over the fire and season with but- 
ter, salt, pepper, and a little sugar; lastly, add a spoonful of corn-starch 
or arrowroot, wet with water, and boil until of the consistence of thick 
gravy and perfectly smooth. Place the meat on a hot platter and pour 
the sauce over it. This is an excellent way for cooking and serving a 
beef tongue. 
Sweetbreads a la Daube. (Entree.) 
Take 3 or 3 of the largest sweetbreads, blanch and lard them; place in 
a stewpan with some good veal gravy, a little browning, and the juice 
of \ a lemon; stew till tender and just before serving thicken with flour 
and butter; glaze them, and serve with their gravy, with bunches of 
boiled celery round the dish. 
Irish Stew. 
Gut up about 8 lbs. of the neck of the mutton into small cutlets, 
which put into a proper sized stewpan with some of the fat of the 
mutton; season it with | tablespoonful of salt, J ozs. of pepper, the same 
of sugar, 6 middle-sized onions, 1 qt. of water; set them to boil and 
simmer for £ hr., then add 6 middling-sized potatos, cut in halves 
or quarters. Stir all together, and let it stew gently for about 1 hr. longer. 
Any other part of the mutton may be served in the same way. 
Veal Cutlets a la Milanaise. (Entree.) 
Dip the veal cutlets in liquified butter, then roll them in equal parts of 
Parmesan cheese and bread crumbs. Let them stand for a couple of hours, 
then fry them a nice color in butter. Boil a small quantity of macaroni 
in the usual way, dress it with some butter and plenty of tomato sauce, 
into which the yolk of an egg has been stirred, and sprinkle it freely 
with Parmesan cheese. Lay the macaroni in the middle of the dish, the 
cutlets round, and serve. 
Veal Scallop. 
Put a layer of cold roast or stewed veal, chopped very fine, in the bot- 
tom of a buttered pudding dish, and season with pepper and salt. Next 
have a layer of finely powdered crackers. Strew some bits of butter 
upon it and wet with a little milk; then add a layer of veal, seasoned as 102 
old dr carlin’s recipes. 
before, and another round of cracker crumbs, with butter and milk. 
When the dish is full, wet well with gravy or broth, diluted with warm 
water. Spread over all a thick layer of cracker, seasoned with salt, wet 
into a paste with milk, and bound with 1 beaten egg, or 2, if the dish is 
large. Stick butter bits thickly over it; cover with an inverted tin pan, 
to keep in the steam, and bake—if small, | hr.; f will suffice for a large 
dish. Remove the cover 10 rains, before it is served, and brown. 
SAUCES, SALADS, AND KETCHUPS, 
Anchovy Sauce. 
Soak G anchovies in cold water 2 hrs.; pull them to pieces, and sim- 
mer for | hr. in just enough water to cover. Strain the liquor into 1 
teacupful of drawn butter, boil a min., and add a wineglassful of pale 
sherry wine; heat gradually until it boils., and stew 5 mins, longer. 
Serve with boiled fish. 
Bread Sauce. 
Cut the crumb of a French roll in slices; add a few peppercorns, 1 
onion, a little salt, and enough boiling milk to cover it. Let it simmer 
gently till the bread soaks up the milk, then add some thick cream, 
take out the onion, and rub the whole through a sieve. Serve hot with 
came or fowls. 
Melt 2 ozs. of butter in a saucepan. Into this stir 1 oz. of flour and £ 
pt. of milk; when this comes to the boiling point, pour in by degrees | 
pt. of cold water. Let the mixture again boil up, season with £ tea- 
spoonful of salt, and | teaspoonful of white pepper, and let all boil to- 
gether for 2 mins. Then throw in 2 tablespoonfuls of capers, and re- 
move the saucepan from the fire, the sauce being now ready for use. 
Caper Sauce. 
Celery Sauce. 
A good sauce for fowls, either roasted or broiled, is made as follows : 
Wash and pare a bunch of celery, cut it into pieces and boil till tender. 
To this add | pt. of cream, and a small piece of butter rolled in flour, 
and boil it gently. 
Chili Sauce. 
Peel and slice 1 doz. ripe tomatos; add 4 onions chopped fine; 6 table- 
spoonfuls of brown sugar, 2 of salt, 4 teacupfuls of vinegar, 3 teaspoon- 
fuls of ginger, 2 of cloves, 1 of cayenne pepper. Boil 2 hrs. and seal in 
id ass -jars. 
Cranberry Sauce. 
Wash and pick 1 qt. of ripe cranberries, and put into a saucepan with, 
a teacupful of water. Stew slowly, stirring often until they are thick 
as marmalade. They should cook at least li lire. Sweeten abundantly 
with white sugar, when you take them from the fire. If sweetened old dr. caklin’s recipes. 
103 
while cooking the color will be bad. Put them into a mold and set 
aside to get cold. 
Currant Jelly Sauce (for Venison). 
A simple sauce made of currant jelly melted with a little water is 
very nice, yet the following recipe is much better, viz.; Bruise | stick of 
cinnamon and 6 cloves; put them into a stewpan with 1 oz. of sugar 
and the peel of A lemon, pared off very thin, and perfectly free from 
any portion of white pulp; moisten this with li sherry-glassfuls port- 
wine, and set the whole to gently simmer or heat on the stove for | hr.; 
then strain it into a small stewpan containing \ glassful of currant 
jelly. Just before sending the sauce to the table, set it on the fire to 
boil, in order to melt the currant jelly, and so that it may mix with the 
essence of spice, etc. 
Drawn Butter. 
Take 6 tablespoonfuls of butter, -i teaspoonful of salt, 3 teaspoonfuls 
of flour or of fine bread crumbs worked into the butter, and 1 teacupful 
of hot water. Heat very*.hot but do not let it boil. It is an improve- 
ment to add 2 hard-boiled eggs chopped fine. For fish, add a table- 
spoonful of vinegar and chopped capers or green nasturtion seeds. 
Garlic Sauce. 
Put 10 tablespoonfuls of demi-glaze and a little tomato sauce in a 
stewpan; after boiling it a few mins., scrape i a clove of garlic, put it 
in with a little sugar and serve. 
Gooseberry Sauce. 
Wash some sorrel, put it into a cloth and press out the juice; melt a 
piece of butter with flour, using this juice instead of water; let it be 
very thick. Scald green gooseberries until very tender, and add them 
to the sauce. This is a fine acid sauce if not spoiled with sugar. If not 
sweetened add a little cayenne pepper. 
Sauce aux Fines Herbes. 
Ingredients: i pt. of good stock, 3 tablespoonfuls of mushrooms, 1 
tablespoonful of onions, 3 tablespoonfuls of parsley, and 1 shallot, all 
chopped fine. Fry the shallot and onion in a little butter until they as- 
sume a light-yellow color, then add a teaspoonful of flour and boil it a 
min.; stir in the stock, mushrooms and parsley, simmer for 5 mins., 
then add a little Worcestershire sauce, and salt to taste. If no Worces- 
tershire sauce is at hand, add pepper to taste in its place. 
A 1’Hollandaise. 
To serve with meat, fowl, or fish. Warm 6 tablespoonfuls of water, 2 of 
tarragon vinegar, and 1 oz. of butter, in a stewpan; thicken it with the 
yolks of 2 eggs. Stir it until it is quite hot, but do not let it boil. 104 
OLD DE. CAELIN’S KECIPES. 
Squeeze in the juice of a lemon, and strain it through a sieve. It 
should be quite thick and seasoned with salt and cayenne. 
Lemon Sauce, White, for Boiled Fowls. 
Into 1 pt. of sweet cream put the peel of a small lemon, cut very thin, 
with a sprig of lemon, thyme, and 10 white peppercorns. Let it simmer 
until it tastes well of the lemon, then strain and stir in J lb. of butter,- 
rubbed in a dessertspoonful of flour; let it come to a boil, then pour the 
juice of a lemon, strained, into it, stirring well. Dish the fowls, and 
then mix a little white gravy, quite hot, with the cream, but do not 
boil them together; add salt to suit the taste. 
Macaroni Sauce. 
Take i can of tomatos, 4 red carrots, sliced, 2 onions, 10 cloves, 4 sticks 
of cinnamon, cayenne pepper and salt, i lb. of butter, 2 lbs. lean beef, 
cut fine; add a little water if necessary; let it simmer 2 hrs., then strain 
in a colander. Add a teaspoonful of dried mushrooms; pour over the 
macaroni after it has boiled tender. 
Maitre d’Hotel Sauce. 
Take 1 teaspoonful of drawn butter, 1 of minced parsley, 1 lemon, and 
cayenne and salt to the taste. Drain the butter; boil the parsley 3 mins., 
then put it in cold water for 5 mins.; chop it and stir in the butter; squeeze 
in the lemon juice, add pepper and salt, then beat hard with an egg-whip; 
return to the fire and let it boil up once. 
Matelote Sauce. 
For about 1 lb. slice of salmon make the following quantity of sauce: 
Peel 30 button onions, and put i teaspoonful of sugar in a quart-sized 
stewpan, place it over a sharp fire, and when melted and getting brown, 
add a piece of butter (the size of 2 walnuts) and the onions; toss them 
over now and then until rather brown, then add a glassful of sherry; 
let it boil; then add \ pt. of brown sauce and 1 gill of broth; simmer 
until the onions are quite tender; skim it well, and add a few mushrooms, 
if at hand ; season with a little salt and sugar, and sauce over any 
kind of fish where described. The addition of 1 teaspoonful of essence 
of anchovies is an improvement. Use where directed. 
Sauce Mayonnaise. 
In a middle-sized dish placed in cracked ice, place the yolks of 2 fresh 
eggs, a little salt, some white pepper, and some vinegar a Vestrmgon. 
Stir this mixture briskly with a wooden spoon, and as soon as it begins 
to thicken, mix in gradually 1 tablespoonful of oil and a little vinegar, 
taking care to beat the sauce against the sides of the dish. On this 
repeated beating depends the whiteness of the sauce Mayonnaise. In 
proportion to the bulk add oil and vinegar together, putting in but little 
at a time. As it comes nearer perfection it grows thick and strong- 
bodied. When finished add a squeeze of citron and some drops of old dk. carlin’s recipes. 
105 
water. This sauce is delicious for chicken salad—viayonnaise de vo- 
latile — and serves for all kinds of fish and poultry. 
Mince Sauce for Roast Lamb. 
To 1 a coffeecupful of vinegar add a heaping tablespoonful of sugar 
and 3 tablespoonfuls of green mint chopped fine. Stir them while 
heating and cool before ufirig. 
Nasturtion Sauce 
Is eaten with boiled mutton. It is made with the green seeds of nas- 
turtions pickled simply in cold v'nexar. Cut about (j ozs. of butter into 
small bits, and put them into a fma'l saucepan. Mix with a wineglass- 
ful of water sufficient flour to make a thick batter, pour it on the but- 
ter, and hold the saucepan over hot coals, shaking it quickly round, till 
the butter is melted. Let it just boil up, and then take it from the fire. 
Thicken it with the pickled nasturtions, and send it to table in a boat. 
Onion Puree Sauce. 
Take 6 onions, peel and cut them in slices and put in a stewpan 
with i lb. of butter, 1 teaspoonful of salt, 1 of sugar, and \ of pepper. 
Let them simmer on a slow fire till in a pulp, stirring now and then to 
keep them from getting brown; add 1 pt. of milk and 1 tablespoonful of 
flour, and boil till a little thicker than melted butter; pass through a 
tammy, -vyarm again, and serve with mutton chops, cutlets, boiled rab- 
bits, or fowl; if not passed through a tammy it will do for roast mpttou 
and boiled rabbit as onion sauce. 
Orange Sauce for Game. 
Peel i an orange, removing all the pith; cut it into slices, and then in 
fillets; put them in a gill of water to boil for 3 mins.; drain them on a 
sieve, throwing the water away; place in the stewpan 3 spoonfuls of 
demi-glaze, or 10 of broth; and, when boiling, add the orange and a little 
sugar; simmer 10 mins., skim and serve. The juice of i an orange is 
an improvement. This is served with ducklings and water fowl; those 
that like may add cayenne and mustard. 
Oyster Sauce. 
Drain the liquor from 1 pt. of oysters. Melt 3 ozs. of butter in a 
saucepan, stir into it 1 oz. of flour and add to this by degrees the liquor 
from the oysters. When the mixture boils throw into it the oysters 
and boil all together until the leaves of the fish begin to shrivel. Throw 
in i teaspoonful of pepper, \ teaspoonful of salt and 1 saltspoonful of 
grated nutmeg, and having boiled i pt. of milk in a separate saucepan, 
stir it in also; then remove the saucepan from the fire at once- or the 
milk will curdle and the sauce be ruined. 106 
OLD DK. CARLIN’S RECIPES. 
Sauce Royale 
Is made by cutting a slice of white bread, and stewing it in white broth 
until it is quite thick; then take it off the fire; pound in a mortar the 
yolks of 2 hard-boiled eggs, and i doz. almoaBs reduced to paste, with 
the breast of a cold roast fowl; mix this with the eggs and breast, and 
pound them all together with a little pepper and salt; add a sufficient 
quantity of cream to make it of a proper consistence, and simmer the 
whole over the fire, stirring it all the time without letting it boil. 
Shrimp Sauce. 
Take i pt. of shrimps, pound them, skins and all, in a mortar and 
boil them 10 mins, in i pt. of water. Then pass the liquor through a 
hair sieve into a stewpan, adding a piece of butter the size of 2 walnuts, 
with which has been mixed a good teaspoonful of flour. Stir over the 
fire until upon the point of boiling; add a little more water if too thick. 
Season with a teaspoonful of essence of anchovies, and a little cayenne; 
serve very hot. In it you might also serve a few pickled shrimps. 
Sauce a la Tartare. 
Drop a tablespoonful of sweet-oil very slowly into the yolk of an egg, 
beating it up by degrees until perfectly mixed; to this add 1 tablespoon- 
ful of vinegar, some chopped parsley, 1 tablespoonful of French mus- 
tard, salt and pepper; beat the whole together; make and keep the 
sauce in a cold place; when beaten until it resembles cream, place the 
sauce in a dish and lay the boiled fowl upon it. 
Tomato Sauce a 1’Italienne. 
Slice 5 or 6 onions and put them into a saucepan with a little thyme, 
bay-leaf, 12 tomatos, a bit of butter, salt, 1 doz. allspice, a little Indian 
saffron, and a glassful of stock: place on the fire, stirring as often as it 
is apt to stick. When thick enough strain through a tammy. 
Sauce Tournee. 
Dilute some white thickening with some consomme or broth of fowl; 
neither too thin nor too thick. Let it boil slowly. Put in a bunch of 
parsley and green onions. Skim all the grease off and strain it through 
a tammy, to use when wanted. 
Sauce for Venison. 
Stir together 1 tablespoonful of currant jelly, 1 teaspoonful of mus- 
tard, a little salt, a little cayenne pepper; then take sufficient gravy 
from the dish of roast or steak, to moisten the quantity wanted. This 
is nice for roast mutton or steak. 
Sauces for Wild-Fowl. 
1. Mix 1 teaspoonful of made mustard, 1 of essence of anchovies and 
red pepper, 1 tablespoonful of ketchup and a glass of claret. old du. carltn’s recipes. 
3. Take 1 teacupful of port wine, 1 of good meat gravy, a little shallot, 
a little pepper, salt, a grate of nutmeg and a bit of mace. Let the 
mixture simmer for 10 mins.; add a bit of butter and a little flour, give 
it one good boil and pour it through the birds. Usually the birds are 
not stuffed, but they may be if you prefer to have them/ 
Cabbage Salad. 
Select a large head of cabbage that is white inside and chop it fine. 
Beat 4 eggs with a large teaspoonful of mustard, 3 of salt, a tablespoon- 
ful of white sugar, a piece of butter the size of an egg; put the butter 
into | pt. of vinegar, and let it come to a boil, then add the egg, stir- 
ring briskly, to make it smooth; the hot vinegar will cook the eggs 
enough. Pour this dressing over the cabbage while hot, put in a table- 
spoonful of celery and add a little cayenne pepper. 
Celery Salad. 
3 boiled eggs, 1 raw egg, 8 tablespoonfuls of melted butter, or 1 of 
oil, 1 tablespoonful of sugar, 1 teaspoonful of mustard, 4 teaspoonful of 
pepper, £ teacupful of vinegar. Rub the yolks of eggs smooth, then 
add the oil, mustard, etc., the vinegar last. Cut the celery into pieces 
4 in, long. Set all in a cool place. Just before serving, sprinkle over a 
little salt and black pepper, then pour over the dressing. If you have 
any cold fowl, chicken or turkey left from dinner, chop it up and mix 
it with some of the above—equal proportions of both—and it will make 
a delicious salad; or a few oysters left in the tureen will be a great ad- 
dition to the celery salad. 
Chicken or Turkey Salad. 
Mince well the meat of a cold boiled or roasted chicken or turkey, 
removing every bit of fat, gristle and skin; cut of the same bulk of 
celery into bits | an in. long, or less, mix them and set aside in a cold 
place while you prepare the dressing. Rub the yolks of 3 hard boiled 
eggs to a fine powder, add 1 teaspoouful of salt, 1 of pepper, 3 of white 
sugar, and 3 of salad oil, grinding hard and putting in but a few drops 
at a time. Add 1 teaspoonful of made mustard and let the mixture 
stand while you whip a raw egg to a froth. Beat this into the dressing 
and pour in j a teacupful of vinegar, spoonful by spoonful, whipping 
the dressing well as you do it. Sprinkle a little dry salt over the meat 
and celery; toss it up lightly with a silver fork; pour the dressing over 
it, tossing and mixing until it is saturated throughout; turn into the 
salad bowl, and garnish with the white of boiled eggs cut into rings, or 
flowers and sprigs of celery tops. If you cannot get celery, substitute 
crisp white cabbage and use celery vinegar. Turkey makes even better 
salad than chicken. 
Fish Salads. 
All fish salads are made from the remains of fish from a previous 
dinner, especially turbot and salmon; the same dressing may be used as 
for chicken salad. Fillets of soles must be dressed thus: When filleted, 
melt 1 oz. of butter in a sautepan, lay the fillets in, season with pepper 108 
old dr. carlin’s recipes. 
and salt, and the juice of i a lemon; saute them on a slow fire until 
done, which may be from 4 to 5 mins, and put by to get cold; cut in 
middle-sized pieces and use as lobster. 
Green Pea Salad. 
For a small dinner use a pt. of cold boiled peas; they should be very 
young and tender. Mix a little powdered sugar among them and serve 
with a few slices of cucumber and a mayonnaise sauce made with 
tarragon vinegar. 
Lettuce Salad. (Prize Recipe.) 
From 6 or 8 coss (or cabbage) lettuces remove outer or coarse leaves 
and strip from remaining ones the good part. The pieces should be 2i 
to 3 ins. long and may be broken up, but not cut; then wash them and 
let them remain about | hr. in water. Rinse in second water, place in 
napkin and swing till dry. For dressing take the yolks of 2 hard boiled 
eggs, crush them to paste in a bowl, adding tablespoonful French vin- 
egar, 8 mustardspoonfuls of mustard, 1 saltspoonful of salt, and beat up 
well together; then add, by degrees, 6 to 8 tablespoonfuls of Lucca or 
Provencial oil, 1 of vinegar, and, when thoroughly mixed, a little tar- 
ragon finely chopped, a dessertspoonful of coarse white pepper, as 
pepper in powder irritates the palate. When all is well mixed place 
the salad in it and turn over and over, thoroughly and patiently, till 
there remains not one drop of liquid at the bottom of the bowl. Put 
the white of the eggs in slices on the top and serve shortly after it is 
mixed. 
Lettuce Salad. (2.) 
Rub the yolks of 2 hard boiled eggs to a powder, add 1 teaspoonful 
white sugar, 1 of pepper, | of salt, rj of made mustard, and 2 of salad 
oil. After standing 5 mins, beat in 4 tablespoonfuls of vinegar. Cut 
up with a knife 2 or 3 heads of lettuce, put into a bowl, add the dress- 
ing and mix by tossing with a silver fork. 
Salad Dressing for Lettuce. 
Stir the yolks of 2 eggs in a deep dish until light, then add 1 teaspoon- 
ful of salt, 1 of white sugar, 1 of English mustard, a shake of cayenne 
pepper from the box, and 1 tablespoonful of Olive oil; instead of the oil 
melted butter may be used; add slowly 4 tablespoonfuls of vinegar, 
stirring constantly, until thick and light. Put upon ice until wanted. 
Do not cut the lettuce, but pick it up m small pieces and lay it upon the 
ice; pour the dressing over it when ready for the table. This dressing 
is nice for celery. Cut the celery about i an in. long, lay in the dish, 
and put dressing on as above. 
Lobster Salad. 
Boil the lobster hr. Remove from the shell all nice pieces of meat, 
shred it and lay it in the dish in which it is to be served. Pour over 
the lobster, thus prepared, the same dressing as for lettuce, with the 
addition of celery cut in small pieces. 
Garnish the dish with sliced boiled eggs, lemon or celery. old dr. carlin’s recipes. 
109 
Lobster Salad. (2.) 
Extract the fish from the shell, place it in the center of the dish in 
which it is to be served, in the form of a pyramid; arrange the salad 
round tastefully, and add salad mixture. This dish is not infrequently 
garnished with the smallest claws of the fish. This is a matter of fancy 
—or the salad may be formed into a heap, ornamented with the claws of 
several lobsters. The first row is formed of cut cucumbers, the second of 
eggs boiled hard, and each egg split into 4 pieces, and the points laid 
round the salad; the third and bottom row is composed of slices of 
beet-root and lobster. 
Potato Salad. (Excellent.) 
Beat the yolk of 1 egg, and as you beat with the right hand hold the 
bottle of olive oil, letting its contents drop slowly in; when about i a 
teacupful is in, that will do. As you beat, it will grow stiff; then put 
in a little cayenne pepper and a teaspoonful of salt. That will make 
it so hard you can almost roll it; then put in i cupful of vinegar, and 
| of a small onion chopped fine. Chop or slice your cold potatos and 
pour the dressing over them. This amount of dressing will cover 
enough potatos for a good-sized family. Let it stand 1 or 2 hrs. before 
eating, so that the dressing will get through it. 
Salmon Salad, 
Take lbs. of cold boiled or baked salmon, or 1 can, mince it fine, 
and mix it with the same dressing used for chicken salad. 
Salad Dressing. 
Mash fine 2 boiled potatos and mix with the yolks of 2 well-boiled 
eggs rubbed fine; add to this a teaspoonful of mustard, 2 of salt, and 
gradually mix in 4 of sweet-oil, stirring well all the while. Stir in 3 
teaspoonfuls of sharp vinegar. Instead of sweet-oil melted butter may 
be used. The more the salad is stirred the better it will be. 
Salad Dressing. (2.) 
For a dressing take | pt. vinegar, butter the size of an egg, 1 egg well 
beaten. Stir the egg into the vinegar and butter before it begins to 
boil, 1 teaspoonful of flour mixed smoothly with | cupful of cream or 
milk; put this in the vinegar before boiling, 1 teaspoonful of mustard, 1 
of salt and pepper and 1 tablespoonful of sugar. 
Camp Ketchup. 
1. Take 2 qts. of old strong beer and 1 of white wine, add i lb. of ancho- 
vies, 3 ozs. of shallots peeled, \ oz. of mace, the same of nutmeg, 3 large 
races of ginger cut in slices; put all together over a moderate fire till i 
is wasted. The next day bottle it with the spice and the shallots. It 
will keep for many years. no 
OLD DR. CARLIN’S RECIPES. 
2. 1 pt. of claret, the same quantity of ketchup, 4 ozs of anchovies, 
1 oz. of fresh lemon peel pared thin, 2 cloves of garlic minced fine, -J oz. 
of allspice, the same of black and of red pepper, 1 dr. of celery seed 
bruised, and | pt. of pickle liquor. Put these ingredients into a wide- 
mouthed bottle; stop it close, shake it every day for a fortnight, and 
then strain it off. 
Cucumber Ketchup. 
Peel and grate 12 large cucumbers, and lay in a deep dish with 1 tea- 
cupful of salt. Let it stand until the next morning. Then lay it on a 
fine sieve; when well drained, put in vinegar to make it of proper con- 
sistence, and season with pepper. Bottle and seal. 
Spiced Grape Ketchup. 
For this purpose Isabellas or Concords are the best. Pulp 13 lbs. of 
grapes, saving the skins. Put the pulp in 1 pt. of boiling water. Cook 
it a few mins, and strain it through a sieve to extract the seeds. Put 
the skins to the pulp and add 6 lbs. of brown sugar; boil slowly 1 hr. 
When done add 1 dessertspoonful each of cloves, allspice, and cinnamon. 
Seal hot in iars. 
Gooseberry Ketchup. 
Wash 9 qts. of gooseberries carefully, rubbing off the blossoms. Pour 
in enough water to about cover them and cook slowly in a porcelain 
kettle, adding 6 lbs. of brown sugar, a little at a time, until it has cooked 
2 hrs. When done add 1 tablespoonful of ground cloves, 1 of cinna- 
mon, 1 of ginger, also 1 pt. of good vinegar. Bottle hot in large 
mouthed bottles. Seal with cement. 
Horseradish Vinegar. 
Scald 1 qt. of vinegar and pour boiling hot over 6 tablespoonfuls of 
scraped or grated horseradish; add 1 tablespoonful of white sugar. Steep 
a week, strain and bottle. 
Made Mustard. 
Put 4 tablespoonfuls of best English mustard in a bowl and wet it 
with 2 teaspoonfuls of salad oil, rubbing it in with a silver spoon until it 
is absorbed. Wet with vinegar to a stiff paste; add 2 teaspoonfuls of 
salt, 1 of white pepper, 2 of white sugar, and 1 small garlic minced 
small, and work all together thoroughly, w'etting little by little with the 
vinegar until you can beat it as you do cake batter. Beat 5 mins, very 
hard; put into wide-mouthed bottles, pour a little oil on top, cork 
tightly, and set awray in a cool place. It will be ready for use in 2 days. 
Mock Capers. 
Gather green nasturtion seed when they are full grown, but not yel- 
low; diy for a day in the sun; put into small jars or wide-mouthed bot- 
tles, cover with boiling vinegar slightly spiced, and when cold, cork 
closely. They will be fit for use in 6 weeks. They are a great improve- 
ment to drawn butter for fish, or boiled beef or mutton. old dr. caklin’s recipes. 
Ill 
Tomato Ketchup. 
Slice i bu. tomatos and leave in salt 24 hrs.; drain before cooking; 
use liquor for cooking. Put 1 oz, allspice, 1 oz. cloves, | oz. cinnamon, 
1 oz. pepper, 1 oz, mace, and 1 oz. ginger root in a bag and boil with the 
tomatos. 
Walnut Ketchup. 
Gather the nuts when they can be pierced with a pin. Beat them to 
a soft pulp and let them lie 2 wks. in quite salt water. Drain off this 
liquor, and pour on a pt. of boiling vinegar and mix with the nuts and 
then strain it out. To each qt. of this liquor put 3 tablespoonfuls of 
pepper, 1 of ginger, 2 teaspoonfuls of powdered cloves, and 3 of grated 
nutmeg. Boil an hr. and bottle when cold. See that the spice is equally 
mixed. 
VEGETABLES. 
Vegetables, to Preserve the Color of. 
The French cooks very generally use carbonate of ammonia to pre- 
serve the color of vegetables. What would lie on the point of a pen- 
knife is mixed in the water in which the vegetables (such as peas, spin- 
ach, string-beans, and asparagus) are boiled. The ammonia all evap- 
orates in boiling, leaving no ill effects. They say also that it prevents 
the odor of boiling cabbage. It may be obtained at the drug stores. 
Apples, Fried. 
Sour apples should be selected: Pippins, Northern Spies, etc. First 
fry some thin slices of pork, then the slices (without peeling them) of 
apples in the same hot fat. 
Artichokes. 
Cut off the outside tough leaves, and trim the bottom; throw them 
into boiling salted water, with a few drops of vinegar. When quite 
done, drain, and serve with drawn butter, or, what is still better, a 
sauce Hollandaise. 
Asparagus, To Cook. 
Tie in bunches after removing the white or hard ends. Cook about 20 
mins. Place the bunches on some thin buttered toast; spread over a 
Mttle butter with a dust of pepper. Put salt in the water before putting 
in the asparagus. 
Beans, To Cook. 
It is said that the healthiest way to cook beans is as follows: Par- 
boil a pt. of beans with a little saleratus in the water. Then boil them 
in another water until quite tender; put in i lb. butter, salt to taste, a 112 
OLD DK. CAKLIN’S KECIPE8. 
little pepper and a coffeecupful of new milk. Let them simmer a short 
time after the seasoning is put in. 
Baked Beans 
Soak 1 qt. of dried beans over night in cold water; drain off the water 
in the morning and stew for | hr. in a little water, put them in a deep 
dish, with 1 lb. of salt pOrk, cut the rind in strips, and place in the cen- 
ter of the dish. The pork should be sunk a little below the surface of 
the beans. Bake hrs. A lump of saleratus should be thrown in while 
the beans are boiling, and a pt. of water be added when they are put 
into the bakepan. 
Boil in a larger quantity of water than most vegetables require. 
When done remove the skin. Slice round, and pour vinegar over them, 
with a small piece of butter and a little salt and pepper. Nice when 
cold. When they are young the tops may be boiled with them, to be 
eaten with vinegar and butter. 
Beets, To Cook. 
Lima and Butter Beans. 
Shell into cold water; let them lie a while; put in a pot with plenty of 
boiling water and a little salt, and cook fast until tender. Large ones 
require nearly 1 hr.’s boiling. When done drain and butter well, sea- 
soning to taste. Kidney and other small beans should be shelled into 
cold water, and boiled until tender. It is an improvement to boil a 
small piece of fat bacon with them. If you do this do not salt them. 
String Beans, To Cook. 
Taking off the stem end will help remove the strings. With a sharp 
knife cut lengthwise and divide once or twice. Boil from 1 to H hrs. 
Drain and put into a dish with a piece of butter. Put what salt the 
beans will need in the water before boiling, to preserve the color. 
Boiled Cabbage. 
Take off the green leaves, quarter, and lay for 1 hr. in cold water. 
Put into a pot with plenty of boiling water and cook 15 mins. Throw 
away the water and fill up the pot with boiling water from the teakettle. 
Cook until tender — f of an hr. if the cabbage is young. Drain well, 
chop, and stir in a tablespoonful of butter, pepper, and salt. Serve very 
hot. If at the same time you boil corned beef or pork, let the second 
water be taken from the pot in which this is cooking, as this will flavor 
it nicely. 
Boiled Carrots. 
Scrape well, wash and lay in cold water | hr. Split them if large, or 
cut across in 2 or 3 pieces. Put into boiling water, slightly salt, and 
boil until tender. Large ones will require nearly 1| hrs. to cook. Wash 
young carrots before boiling, and rub off the skin afterward with a 
sloth. Butter well, and serve hot. OLD DE. GAELIC’S EECIPES. 
113 
Carrots a la Creme. 
Pick out the smallest new carrots that can be obtained, boil them in 
salted water till almost done, then drain off the water. Melt 1 oz. of 
butter in a saucepan, add to it a dessertspoonful of flour, pepper, salt, 
grated nutmeg, a pinch of powdered sugar, and a small quantity of 
cream. Put in the carrots, simmer gently a few mins, and serve. 
Boiled Cauliflower. 
Unless very large do not cut it; if you do, quarter it neatly. Pick off 
the leaves, cut the stalk close to the bottom of the bunch of flowers, 
and lay in cold water for i hr. Tie a close net of coarse lace about it to 
prevent breaking or bruising; put into boiling water salted, and cook 
until tender. Remove the net and lay the cauliflower in a hot dish. 
Pour over it a large cupful of nice drawn butter. As soon as done, 
take out of the water, serve quickly and eat hot. Standing makes it dark. 
Celery Fried. 
Cut the celery into pieces 8 or 4 ins. long; boil them tender in salted 
water; drain them. Make a batter in the proportion of 2 eggs to a cup- 
ful of rich milk; mix flour, or fine bread or cracker crumbs, enough to 
give it consistence ; roll the pieces of celery in it, and fry them to a 
light brown in hot lard. Serve very hot. Celery can also be cooked as 
asparagus, boiled tender, and served with a white sauce. 
Baked Green Corn. 
6 ears of corn, good size, 2 eggs, 2 tablespoonfuls of sugar, 1 table- 
spoonful of butter, saltspoonful of salt, i pt. sweet cream, 1 doz. crack- 
ers pounded fine. Mix together and bake 8 hrs. 
Boiled Green Corn. 
Take young sugar-corn, full grown, but not hard. Put into boiling 
water, salted, and cook fast from 20 mins, to i hr. Cut off the stalks 
close to the cob, and send whole to the table. 
Sweet Corn Fritters. 
Take 1 pt. of grated corn, 1 egg, butter the size of an egg, 2 table- 
spoonfuls of cream or milk, 1 tablespoonful of flour, season with salt 
and pepper. 
Stewed Green Corn. 
Having cut the com from the cob, stew it 15 mins, in boiling water. 
Turn off most of this, cover with cold milk, and stew until very tender, 
adding, before you take it up, a large lump of butter cut into bits and 
rolled in flour. Season with pepper and salt; boil 5 mins, and serve. 
Cold corn may be cut from the cob and stewed a few mins, in a little 
milk, adding seasoning as above. 114: 
OLD DK. CARLIN’S RECIPES. 
Cucumbers. 
Slice the peeled cucumbers into cold water, and in -J- hr. drain and 
season with salt, pepper and vinegar. Some slice them i of an in. 
thick into enough boiling water to cover them, and in 15 mins, drain 
through a colander, and season with butter, salt, pepper and vinegar. 
Egg-Plant, To Fry. 
Cut into slices 1 in. thick and peel. Lay these in salted water an hr.; 
then dip into egg, nib in bread or cracker crumbs, and fry a light brown 
in i lard and | butter. 
Egg-Plant, To Bake. 
Cut off the top. Take out the inside and mix it well with 1 onion 
chopped fine, some bread crumbs, 1 egg, a small piece of butter and a 
little pepper and salt. Put the mixture into the cavity; replace the top. 
Take off the skin and dust the outside with flower. Baste with butter, 
when partly baked. Serve as a vegetable. 
Broiled Mushrooms. 
Take the finest and freshest you can get, peel them, score the under 
side, and cut the stems close. Place in a deep dish and anoint well, 
once and again, with melted butter. Salt and pepper and leave in the 
butter 1£ hrs. Broil over a clear, hot fire, using an oyster gridiron, and 
turning it over as one side browns. Serve hot, well buttered, pepper 
and salt, and squeeze a few drops of lemon juice on each. 
Scalloped Onions. 
Place a layer of white onions, chopped fine, in a buttered baking 
dish, then a layer of bread crumbs, pepper, salt and a little butter; then 
onions again, and lastly bread crumbs, pepper, salt and butter. Over 
this pour 1 teacupful of milk. Bake | hr. About 1 doz. onions should 
be used. 
Stuffed Onions. 
Peel some onions, parboil and drain them; then take out the inside, 
being careful to keep the onions whole. Chop up the inside of the 
onion, a little beef, and a little fat bacon; add some bread crumbs, a 
sprig of parsley, a lemon peel minced up, and a seasoning of pepper, 
salt and mace; beat it all up, with a well beaten egg, into a paste, and 
stuff the onions with it. Put them into a dripping pan with a very little 
hot water, and simmer in the oven for 1 hr., basting often with melted 
butter. Make gravy by adding to that in the dripping pan the juice of 
a lemon, a little cream or milk, and some browned flour. 
Baked Onions. 
Wash clean and boil 1 hr. with the skins on. The water should be 
boiling when they are put in, and slightly salt, and should be changed old dr. carlin’s recipes. 
115 
twice. After draining, bake in a slow oven nearly 1 hr. Peel when 
done; eat with sauce. For baking, Spanish or Bermuda onions should 
be used. 
Cut off the tops and tails and skin them. After laying in cold water 
i an hr., put them into a saucepan with boiling water enough to cover 
them. Cook 15 mins., drain off the water, and cover them again with 
boiling water. When done so that a straw will pierce them, drain and 
put into a dish with pepper, salt, and plenty of butter. Send around 
drawn butter with them. Never cook them in iron. 
Boiled Onions. 
Fried Onions. 
Peel and slice them into cold water. After putting some pieces of 
salt pork or fat meat in the pan, lay on the onions, with a little pepper 
and salt. Cover closely, and when nearly done remove the cover and 
dredge on a little flour, add a piece of butter and broWn them. 
Mock Oysters. 
The roots must be scraped thoroughly and placed in cold water 10 or 
15 mins. Boil the whole until tender, drain, and when cold, mash with 
a wooden spoon to a smooth paste, picking out all the fibres. Then 
moisten with a little milk; add 1 tablespoonful of butter and 1| eggs 
for every cupful of salsify. Beat the eggs light. Make into round 
cakes, dredge with flour, and fry brown. 
Corn Oysters, 
While on the cob, split each row of kernels through the middle. 
Shave off thinly, then again in the same way, and finally scrape off the 
eyes and milk. This way is much better than grating the corn. Add 
to the corn cut from 8 to 10 common-sized ears, the whites of 3 eggs, 
beaten to a stiff froth, and 8 tablespoonfuls of flour. Add the egg and 
flour alternately in several portions, stirring them in with a fork. Fry 
as oysters, seasoning lightly with salt and pepper and putting a spoon- 
ful at a time on the griddle. Use for frying a little lard and butter 
mixed. When brown on both sides serve on a heated platter. 
Corn Oysters. (2.) 
Take | doz. ears of sweet corn (those which are not too old); with a 
sharp knife split each row of com in the center of the kernel length- 
wise; scrape out all the pulp; add 1 egg, well beaten, a little salt, 1 
tablespoonful of sweet milk; flour enough to make a pretty stiff batter. 
Drop in hot lard, and fry a delicate brown. 
Parsnips, To Boil or Fry. 
Scrape them before boiling. When done, pour over them a dressing 
made of a teaspoonful of flour, and a lump of butter the size of a wal- 116 
old de. carlin’s recipes. 
nut. With corned beef they are nice without butter. Before frying, 
scrape and boil until tender. Split lengthwise and lay in a pan with 
drippings, or fry a piece or two of salt pork to eat with them. Fry 
them brown and sprinkle upon them a little salt. 
To make parsnip balls, boil the parsnips until you can mash them: 
add 1 cupful of milk, a small piece of butter, 1 egg, a little salt, and 
enough flour to make them into flat cakes. Dust on flour, and fry to a 
light brown, in ■} lard and J butter. 
Green Peas 
Shell and place in cold water until you are ready to cook them. 
Cook from 20 mins, to \ an hr. in salted boiling water. If tender and 
fresh season only with salt. The English always put in a small lump of 
white sugar to improve the taste and color, also a sprig of mint to be 
removed when the peas are dished. Drain well, and dish, with a great 
lump of butter stirred in and a little pepper. Keep hot. 
Baked Potatos. 
Take large, ripe potatos, wash and wipe them, and bake in a quick 
oven until tender. If of good size, this will take from f to 1 hr. Serve 
with the skins on. When you eat them tear or cut a hole in the top, 
put in a bit of butter with salt and pepper. 
Potato Balls. 
Wet crumbs of mashed potatos with an egg and form into balls. Fry 
as you do sliced potatos. Some roll the balls in flour or cracker crumbs. 
Boiled Potatos. 
Have the potatos of uniform size, and boil in cold water with a pinch 
of salt. Cook steadily until a fork will pierce easily to the heart of the 
largest. Pour off every drop of water; sprinkle with salt and set back 
on the range, with the lid of the pot off. Let them dry 3 or 4 mins.; 
peel quickly, and serve in an uncovered dish. 
To boil without the skins, pare very thin, as much of the starch or 
meal lies next the skin. Lay in cold water hr., then put in boiling 
water, slightly salted, and boil rapidly until tender. 
Potatos in Cases. 
The following is an exceedingly nice way of serving baked potatos: 
Bake potatos of equal size, and when done, and still hot, cut off a small 
piece from each potato; scoop out carefully the inside, leaving the skin 
unbroken; mash the potato well, seasoning it with plenty of butter, 
pepper, and salt; return it with a spoon to the potato skin, allowing it 
to protrude about an in. above the skin. When enough skins are filled, 
use a fork or knife to make rough the potato which projects above the 
skin; put all into the oven a min. to color the tops. It is better, per- 
haps, to color them with a salamander. They will have the appearance 
of baked potatos burst open. old de. carlin’s recipes. 
117 
Fried Potatos. 
Pare and wash some raw potatos and slice them as thin as wafers. 
Lay in ice-water for an hr., and wipe dry by spreading them upon a 
cloth and pressing another cloth upon them. Fry in boiling lard until 
they are of a light brown and sprinkle with salt. To dry them of the 
fat, take out from the frying-pan with a perforated skimmer, put into 
a colander and shake for an instant. They should be crisp and free 
from grease. 
Grilled Potatos. 
Slice some cold boiled potatos lengthwise, and lay them on the grid- 
iron to brown. Take them up on a hot dish, butter each piece and 
sprinkle over a little pepper and salt. 
Kentucky Potatos. 
Eaw potatos, peeled, sliced very thin; put into a pudding dish and 
cover with milk; add pepper and salt and a teaspoonful of flour, wet; 
bake till nicely browned; do not put them in water after they are sliced. 
Potatos, To Mash. 
Let them be thoroughly boiled; peel them, and take out all the specks, 
and little hard lumps which are sometimes found. Beat them till quite 
fine in a wooden bowl or mortar, or break them thoroughly with a 
three-pronged fork; sprinkle a little salt, and mix them up smoothly 
with butter or boiling milk. Take care that the potatos shall not be 
too wet, or they will become heavy and watery; great smoothness, 
lightness, and a rich taste are required in mashed potatos: if required to 
be very fine, rub them through a colander or sieve before adding the 
boiling milk and butter. 
New Potatos, To Cook. 
To take off the skin, wash with a brush; put a little salt in the water, 
when you boil them. Drain them dry, when done. Put into the kettle 
1 teacupful of cream or milk, with a teaspoonful of flour, and a lump of 
butter; boil for a moment. Many prefer to omit the flour and cream 
and brown them in butter. 
Potato Puff. 
Stir together 3 tablespoonfuls of melted butter, and 3 cupfuls of cold 
mashed potato, and beat the mixture to a white cream. Add to this 1 
teacupful of cream or milk and 3 eggs whipped very light, salting to 
the taste. After beating well, pour into a deep dish, and bake in a quick 
oven, until it is nicely browned. It will come out of the oven light 
and puffy, if properly mixed. 
Potato Roses, 
Pare carefully with a thin penknife some peeled potatos, round and 
round, until all of each potato is pared to the center. Do not attempt 118 
OLD DK CARLIN’S EECIPE3. 
to cut the slices too thin, or they will break. Place them in a wire- 
basket, and dip into boiling lard. These potatos are a prAty garnish 
around a roast, and are supposed to resemble roses. 
Saratoga Potatos. 
Pare the potatos and shave them as thin as possible into cold water, 
to keep them crisp and white. After draining them, add salt and place 
them in a kettle of boiling fat; cook for a minute, turning constantly 
with a skimmer. Then drain. 
Sweet Potatos, To Bake, 
The best way is to parboil the potatos with the skins on, and then 
bake until done. 
Sweet Potatos, To Fry, 
The potatos should be parboiled, skinned, and cut lengthwise into 
slices i of an in. thick. Fry in butter or sweet drippings. You can 
cook cold boiled potatos in this way. 
Cold Slaw, 
Beat the yolks of 2 eggs, add pt. cream or milk, 1 tablespoonful of 
sugar, 1 of mustard, 4 of vinegar, teaspoonful of celery seed, 2 of salt, a 
little cayenne pepper and butter the size of an egg. Stir in a saucepan 
until it boils. Have cabbage chopped fine, and pour the mixture over 
it while hot. Let stand, and send to table cold. 
Hot Slaw. 
Shave the cabbage fine; put it on with just water enough to cook it; 
when it is done put a little milk in, salt and pepper; then rub a little 
flour in some butter and stir in. An egg may be stirred in place of 
the flour. 
Spinach. 
Pick it over carefully, wash in several waters, and let it lie in the last 
hr. Take it out with your hands, shaking each bunch well, put into 
boiling water, with a little salt and boil from 15 to 20 mins. Drain 
thoroughly when tender, and chop very fine; put into a saucepan with 
a piece of butter the size of an egg, and pepper to taste. Stir until very 
hot, turn into a dish and smooth nicely with a silver spoon ; slice some 
hard boiled eggs and lay on top. 
Summer Squash. 
Peel thin as possible, cut in quarters, and boil until you can put a fork 
through them. Drain through the colander; press out all the water 
possible with a potato masher, then return them to the kettle, and put 
in a piece of butter, salt, and dust pepper on the top. Leave in the 
kettle until dry. old dr. carlin’s recipes. 
119 
Winter Squash. 
Pare, cut into small pieces, take out the seeds and stew until soft and 
tender. Drain, and press well, to take out all the water, and mash with 
pepper, salt and butter. It must cook much longer than summer 
squash, and before putting into hot water, should lie in cold water 2 
hrs. The Hubbard are the best. 
Succotash. 
Cut the corn from the cobs, and let the cobs boil 10 mins., then take 
them out and put in the corn. Have only water enough to cover the 
com when cut. When the corn is boiled -J- an hr. there should be 1 tea- 
cupful of water, to which add as much milk, aud let it continue boiling 
till the corn is soft, then stir in 1 tablespoonful of flour. Let it boil 3 or 
4 mins., take up the corn and add the beans, which should be boiled by 
themselves. Have twice as much corn as beans, and add pepper, salt, 
and butter. Some use string beans cut up. 
Summer Squash, To Fry 
Cut the summer squash, or cymling, in slices i in. thick, mb slightly 
with salt, and pile one slice upon another that some of the water may 
be drawn from it. Let it stand 4 hr.; then wipe the slices dry, dust 
very lightly with pepper, and freely with flour, and fry until thoroughly 
done, and nicely brown, in a small quantity of fat. It is better to fry 
it in a cast-iron pan or spider than one made of lighter metal. Equal 
parts of lard and butter are better for frying than either lard or butter 
alone. A small quantity should be first placed in the pan or spider, 
and, when hot, the slices of squash should be laid in. When nicely 
browned they must be turned and more butter and lard added. To 
keep the slices from soaking fat, some coat them with egg and bread 
crumbs; when this is done it requires much more cooking than without 
the coating of crumbs. 
Broiled Tomatos. 
Wipe aud halve large tomatos, but do not peel them. Put them on a 
gridiron and cook until done. Lay them around some beefsteak; pep- 
per, salt and butter them. 
Some make a dressing of hot butter, seasoned with pepper, salt, 
sugar, and 4 teaspoonful of made mustard. 
Scalloped Tomatos. 
Peel the tomatos and cut in slices \ in. thick; pack in a pudding-dish, 
in alternate layers, with a forcemeat made of bread crumbs, butter, salt, 
pepper; spread thickly on each layer of tomatos; and when the dish is 
nearly full, put tomatos uppermost, a good bit of butter on each slice. 
Dust with pepper. Strew with dry bread crumbs, and bake covered | 
hr. Remove the lid then, and bake brown. 
Some like a little sugar in the forcemeat. Green corn, cut from the 
cob, may be substituted for bread crumbs; the corn is seasoned with 
some fat pork chopped very fine, pepper and salt. 120 
OLD DR. CARLINGS EECIPES. 
Stewed Tomatos, 
Peel tlie tomatos, cut them in slices, and stew for 10 mins. Add 
crumbs of bread, cayenne pepper, salt, sugar, and butter the size of an 
egg; then cook about 5 mins. 
Turnips, To Cook. 
Pare the turnips and put into cold water to keep them white; if large, 
cut them in pieces so that they will cook quickly or they will be black 
when done; drain otf the water, add a lump of butter and a little salt, 
and set them on the range to dry and keep hot. 
PUDDINGS. 
Almond Pudding, To Make. 
Pound in your mortar i lb. of sweet almonds, add a tablespoonful of 
water when you are pounding; take it out of the mortar; have ready 
broken 7 eggs, leaving out 5 of the whites; add i lb. of sifted sugar; 
mix all lightly together; cut in small dice a little candy, orange, and 
lemon-peel, and stick over the top ; butter and paper a plain mould, or 
one that will open; bake it in a moderate oven. 
Apple Batter Pudding. 
Peel and core 8 apples, and place them closely together in a deep 
dish. Make a batter of 1 pt. of rich milk, 2 cups of flour, 4 eggs, 1 tea- 
spoonful of salt, and i teaspoonful of soda, dissolved in hot water; beat 
it very light and pour over the apples. Unless the apples are very ripe, 
fill the center of each with white sugar. Bake an hr., and eat hot with 
sweet sauce. 
Baked Apple Dumplings. 
Take | lb, of suet chopped fine, 1 pt. of flour, i a teaspoonful of salt, 
and water enough to make a stiff paste; roll and cut thin. Pare and 
core some large apples, put each neatly in a portion of the paste, placing 
a clove or two in the center. Close the paste perfectly around the 
apple; put into the bake-pan, and bake for £ hr.; eat with sauce, or use 
sugar and cream. 
Baked Apple Pudding. 
Boil 4 large apples; to these add some grated bread, 4 ozs. of butter, 4 
yolks and 2 whites of eggs well beaten, and sugar to taste. Edge a dish 
with puff-paste and bake | hr. 
Apple Meringue Pudding. 
Take 1 pt. stewed apples, i a cup of white sugar, 1 teaspoonful of 
nutmeg and cinnamon mixed; and while the apple is very hot, stir in 1 old dr. carlin’s recipes. 
121 
teaspoonful of butter, and, a little at a time, the yolks of 3 eggs. Beat 
all light; pour into a buttered dish, and bake 10 mins. Cover, without 
taking from the oven, with a meringue made of the beaten whites, 2 
tablespoonfuls of white sugar, and 1 teaspoonful of essence of bitter 
almond. Spread smoothly and quickly; close the oven again, and brown 
very slightly. Eat cold with white sugar, sifted over the top, and cream. 
Apple Snow. 
Place 12 good tart apples in cold water, over a slow fire; when soft, 
drain off the water, skin and core the apples, and place them in a large 
dish. Stir 1 lb. of powdered sugar with the apples, and add the whites 
of 13 eggs beaten to a stiff froth. Beat the whole to a stiff snow, and 
turn into a dessert-dish. 
Apple Trifle. 
Stew and sift 6 large apples, and add sugar, butter and nutmeg, as for 
pies. Put in a deep dish. Boil 1 pt. of cream and 1 of milk; when boiling, 
add the beaten yolks of 6 eggs, and sugar to taste, and stir until thick. 
Pour it over the apple, when cold; bake, and when neaxdy done, spread 
the whites of the eggs, beaten with lemon and sugar, on the top, 
and let it brown slightly. 
Apple and Tapioca Pudding. 
Put a cup of tapioca into pts. of water, and soak over night. Set 
it where it will become warm but not cook; pare and core 6 apples, 
steam them until tender, and put in a dish. Add cupfuls of sugar, a 
little salt, 1 cupful of water, to the tapioca; flavor with lemon and pour 
over the apples. Bake slowly 1J hrs. 
Baked Indian Pudding. 
Scald 10 heaping tablespoonfuls of Indian meal with 3 pts. of milk; 
stir in a piece of butter as large as a hen’s egg, and 3 gills of molasses, 
and bake 4 or 5 hrs. Instead of butter some use a little chopped suet. 
This pudding can be boiled if you prefer. 
Batter Pudding. 
Stir together 1 pt. of milk, 4 eggs—whites and yolks beaten separately, 
—2 even cupfuls of flour, 1 teaspoonful of salt, 1 pinch of soda. Bake 
about f of an hr., in a buttered dish. As soon as taken from the oven, 
serve in a pudding-dish, with rich sauce. 
Bird’s-nest Pudding. 
Peel tart apples, take out the cores, leaving the fruit whole. For a 
custard, take 8 well beaten eggs, i pt. of cream, and H pts. of scalded 
milk, thickened with a tablespoonful of flour and a little salt. Bake 20 
mins. The pudding will be done when the apples are tender. Servo 
hot, with butter and sugar stirred to a cream. 
Do not put any sugar into the custard. 122 
OLD DK. CAIILIn’s EECIPE8. 
Boiled Fruit Pudding. 
For the crust, use 1 qt. of flour, 1 tablespoonful of lard and 1 of but- 
ter, 3 teaspoonfuls of baking powder sifted through the flour, 1 salt- 
spoonful of salt, 3 cupfuls of milk, or enough to make the flour into 
soft dough; roll into one sheet about an in. thick. Lay apples, 
peaches, or berries in the center, paring and slicing the fruit; sprinkle 
with sugar and close the paste over them as you would a dumpling. 
Dip a stout cloth in hot water, flour the inside, put in the pudding, tie 
tightly, and boil 3A hrs. Eat hot with sauce. 
Boston Cream Cakes. 
Stir | lb. of butter into 1 pt. of warm water; set it on the fire in a 
saucepan and slowly bring it to a boil, stirring it often. When it boils, 
put in f lb. of flour, boil 1 min., stirring all the time; then take from 
the fire, turn into a deep dish, and let it cool. Beat 8 eggs very light 
and whip into this cooled paste, first the yolks, then the whites. Drop 
in great spoonfuls, upon buttered paper, being careful not to let them 
touch or run into each other. Bake 10 mins. 
Boston Plum Pudding without Eggs, 
Take \ lb. of currants, i of grated bread, of chopped suet, 1 table- 
spoonful of flour, more than 3 ozs. of sugar, 1 glass of brandy, and milk 
enough to make a stiff batter. Boil in a cloth 4 hrs., or bake it, adding 
i lb. of raisins. 
Boston Snow Pudding. 
Dissolve 1 box of gelatine in a little cold water; over this pour 1| pts. 
of boiling water, add the juice of 3 lemons and 3 cupfuls of sugar, 
strain, and when partly hardened, stir in the whites of 4 well beaten 
eggs; put into a mould. Make a soft custard of the 4 yolks, 1 pt. of 
milk, 3 tablespoonfuls of sugar, and flavor with lemon; Pour this 
custard, which must be cold, over the pudding, when ready to send to 
the table. 
Bread and Butter Pudding. 
In a deep dish, place thin slices of buttered bread, witli raisins or 
fresh fruit between; pour a rich custard over and bake 4 hr. Beat the 
white of 1 egg to a stiff froth, stir in pulverized sugarj pour over the 
top, and brown for 1 min. This may be eaten cold. 
Bread Pudding. 
Soak 1 pt. of bread crumbs in milk; to this add 4 eggs, butter the 
size of an egg, and a little salt. Place in a buttered bowl; split some 
raisins, and lay them around it, and steam for 3 hrs. Serve with a 
liquid sauce. 
Bread Pudding. (2.) 
Soak 3 cupfuls of fiue bread crumbs—stale and dry—in 1 qt, of milk; 
beat the yolks of 4 eggs very light and stir with the bread crumbs; then old dr. carlin’s kecipes. 
123 
add 2 tablespoonfuls of melted butter, nutmeg to suit the taste, and J of 
a teaspoonful of soda dissolved in hot water; lastly stir in the whites, 
well beaten. Bake to a fine brown, and eat hot with pudding-sauce. 
If you prefer, you may boil this pudding in a floured cloth or buttered 
mould. 
Chocolate Pudding. 
Boil 1 pt. of new milk; dissolve it in 1 oz. of chocolate; sweeten it 
with loaf-sugar; add the yolks of 8 and the whites of 4 eggs well beaten; 
strain and pour into a plain mould battered and papered; steam it for £ 
hr.; let it settle for 10 mins., and serve with the following sauce: Boil 4 
a stick of vanilla in 1 pt. of milk till it is reduced strain it, sweeten 
with loaf-sugar, and thicken with arrowroot. 
Cocoanut Pudding. 
Grate a cocoanut fine into a qt. of milk; place on the fire and boil 
slowly i of an hr. When cool add 4 well beaten eggs; sweeten to taste, 
and add the milk of the cocoanut; line a deep dish with puff paste, pour 
in the mixture and bake a light brown. 
Corn-Starch Pudding. 
Dissolve 4 tablespoonfuls of corn-starch in a little cold milk, and hav- 
ing heated nearly a qt. of milk to boiling, stir this in and boil 3 mins., 
stirring all the time. Remove from the fire, and while still very hot, 
put in 1 tablespoonful of butter. Set away until cold; beat 4 eggs very 
light —the whites and yolks separate — put f of a cupful of sugar, some 
cinnamon and nutmeg, with them, and stir into the corn-starch, beating 
thoroughly to a smooth custard. Turn into a buttered dish and bake 
4 hr. Eat cold with sugar and cream. 
Custard Pudding. 
Beat together the whites of 8 eggs, 1 cupful of sugar, | cupful of but- 
ter, same of sweet milk, 1 cup of flour, and 1 teaspoonful of baking 
powder, and bake in jelly tins. Make a custard of 1 cupful of sweet 
milk, 2 tablespoonfuls of sugar, 1 of flour, and the yolks of the eggs; 
place it between the cakes, laid one upon another. Flavor with vanilla 
or lemon. 
Beat together the yolks of 4 eggs, 6 tablespoonfuls of flour, and 4 of 
sugar; add a teaspoonful of salt and stir all together into 1 qt. of boiled 
milk; put into a well buttered baking dish. Bake hr.; beat the whites 
with a little white sugar and put on the top of the pudding to brown, 
when it is done; flavor with lemon. This should be eaten cold. 
Dandy Pudding. 
Egg Dessert. 
For each person allow 1 egg, for each egg 1 tablespoonful of sugar, 
and a small glass of wine for every 4 eggs; beat the yolks and sugar 
together, stir in the whites, beaten to a stiff froth, then add the wine, 
and put into the oven as you go to the table. 124 
OLD DK. CARLIN’S EECIPE8. 
English Plum Pudding. 
Mix thoroughly together 1 lb. of stoned raisins, 2 of currants, 1 of suet 
chopped fine, 1 of brown sugar, f lb. of flour, 2 tablespoonfuls of bread 
crumbs, 2 of ground ginger, 2 teaspoonfuls of cinnamon, 2 of allspice, 1 
nutmeg grated, i lb. each of citron and candied lemon peel. Wet the 
mixture with 8 eggs well beaten, stirring until it is well mixed. Butter 
a good strong cloth, tie very tight, and boil 10 hrs. You can boil it 5 or 
6 hrs., then carefully lift the pudding into a colander, save the liquid 
and finish boiling the next day. 
Farina Pudding. 
1 qt. of boiling milk, 4 tablespoonfuls of farina, a little sugar and salt, 
and a small piece of butter; stir until it thickens. Add the yolks of 4 
eggs; after it is cooked flavor with lemon, beat the whites to a froth, 
and stir all together in a buttered dish. Eat cold with a sugar syrup. 
French Padding. 
Beat the yolks of 4 eggs with 4 tablespoonfuls of sugar, 1 of flour, and 
a teaspoonful of salt; when well beaten, pour it into 1 qt. of boiling 
milk, cook for a moment, stirring briskly; pour the custard, flavored 
with lemon or vanilla, into the dish in which it is to be served. Spread 
the whites of the eggs, beaten with 2 tablespoonfuls of pulverized sugar, 
over the top, and set in the oven to brown. Eat when cold. 
Green Corn Pudding. 
Grate 12 ears of sweet corn. With this mix 14 pts. of milk, 4 well 
beaten eggs, and 14 teacupfuls of sugar. Bake it 8 hrs. in a buttered 
dish. If common corn is used more sugar is needed. 
Hasting’s Pudding. 
Mix together 1 cupful of molasses, 4 cupful of butter, 1 cupful of 
sweet milk, 4 cupfuls of flour, 3 teaspoonfuls of baking powder, 2 of cin- 
namon and 1 of cloves. Then put in currants and raisins, just as many 
as you please. Steam it 4 or 5 hrs. in a tin pan, set in the steamer. It 
is good made 2 or 3 days before you want to eat it, and then steamed 
over. It will keep almost as long as fruit cake. Eat with wine sauce. 
Huckleberry Pudding. 
Make a batter of 3 eggs, 1 pt. of milk, 1 qt. of flour, or enough for a 
thick batter, 1 gill of baker’s yeast, 1 saltspoonful of salt, and 1 tea- 
spoonful of soda, dissolved in boiling water, and set it to rise in a warm 
place about 4 hrs. When you are ready to boil it, stir in nearly a qt. 
of berries, well dredged with flour, quickly and lightly. Boil for 2 hrs. 
in a buttered mould or floured cloth. Eat hot with sweet sauce. OLD DE. GAELIC’S EECIPES. 
125 
Lemon Meringue. 
Soak 3 cups of bread-crumbs in 1 qt. of milk; add the beaten yolks of 
4 eggs, with 4 cupful of butter and 1 cupful of white sugar, rubbed to a 
cream, also the juice and A the grated rind of a large lemon. Bake in a 
buttered dish until firm and slightly brown. Draw to the door of the 
oven and cover with a meringue of the whites whipped to a froth with 
a little lemon-juice, and 3 tablespoonfuls of powdered sugar. Brown 
slightly; sift powdered sugar over it, and eat cold. An orange pud- 
ding may be made in the same way. 
Marlborough Pudding. 
Into 1 pt. of strained apple, beat a pt. of cream and 4 eggs; flavor with 
lemon, and sweeten to taste; put in a deep plate, with an under crust; 
lay some pieces of citron, cut fine, upon the top, and sift sugar over it, 
when put in to bake. 
Mary’s Fruit Pudding. 
Put any kind of small fruit in a well buttered dish, and pour over it a 
batter, made as follows: 1 cupful of sweet milk, 1 of sugar, 3 of flour, 
with 3 tablespoonfuls of baking powder sifted into it, 8 well beaten eggs. 
Steam 1 hr., and eat with hard sauce. 
Minute-Pudding. 
Ingredients: 1 qt. of milk, salt, 3 eggs, about 1 pt. of flour. Beat the 
eggs well; add the flour and enough milk to make it smooth. Butter 
the saucepan, and put in the remainder of the milk, well salted; when 
it boils, stir in the flour, eggS, etc., lightly; let it cook well. It should 
be of the consistence of thick corn mush. Serve immediately with the 
following simple sauce, viz.: milk sweetened to taste, and flavored with 
grated nutmeg. 
Omelet Souffle. 
Scald together 1 pt. of milk, 1 cupful of flour, a piece of butter the 
size of a walnut, and 1 spoonful of sugar. Stir in the yolks of 5 eggs, 
after the batter is cold, then the whites beaten to a stiff froth, just 
before baking. Bake £ hr. in a quick oven, and take from the oven to 
the table. 
Oatmeal Pudding. 
Take 1 pt. of the best fine oatmeal, pour 1 qt. of boiling milk over it, 
and let it soak all night; the next day put it in a basin just large enough 
to bold it, add 8 eggs beaten, and a little salt; cover it tight with a 
floured cloth, and boil it 14 hrs. It may be eaten hot, with cold butter 
and salt; or cold, sliced and toasted. 
Orange Pudding, 
May be made with 6 ripe oranges, large, juicy, of the best kind, and 
peeled; the rinds to be beaten in a mortar with 4 lb. each of fresh butter 126 
OLD Dii. CARLIN’S KECIPES. 
and moist sugar, to which add the yolks of 6 or 8 eggs, and make the 
whole into a batter with the juice of only 3 of the oranges; the number 
of eggs to be regulated by the size of the fruit. Put the materials into 
a mould with a paste around but not over it, and bake it for hr. 
Orange Roley-Poley. 
Roll in an oblong sheet, a light paste made as for apple dumplings, 
and lay oranges, peeled, sliced, and seeded, thickly all over it. Sprinkle 
with white sugar; scatter a teaspoonful or more of the grated yellow 
peel over all, and roll up closely, folding down the end to secure the 
syrup. Boil 1-J hrs. in a pudding cloth. Eat with lemon sauce. Use 
only sweet oranges. 
Plain Plum-Pudding. 
Chop -} lb. of suet fine, and mix with 1 qt. of flour, | a teaspoonful of 
salt, i lb. of raisins, £ lb. of currants, 1 teacupful of bread crumbs, 1 
egg beaten well; add water to make a stiff paste, also 1 teaspoonful of 
cinnamon. Tie tight in a cloth, and boil 2£ hrs. 
Plum-Pudding. 
Ingredients: 1 cupful of butter, 1 cupful of sugar, \ cupful of cream, 
i cupful of rum, 1 cupful of ale, 1 cupful of suet (chopped), 1 cupful of 
fruit (cun-ants and raisins), I cupful of candied orange cut fine, 6 eggs 
well beaten, 2 grated nutmegs, 1 teaspoonful of ground cinnamon, i tea- 
spoonful of ground cloves, bread crumbs. Beat the butter and sugar 
together to a cream. The bread crumbs should be dried thoroughly, 
and passed through a sieve. Beat all well together before adding the 
bread crumbs, then add enough of them to give proper consistency. 
Put the pudding into a tin mold (not quite filling it), and boil it 4 hrs. 
The sauce. Use equal quantities of butter and sugar. Cream the but- 
ter, then add the sugar, beating them both until very light. Add then 
the beaten yolk of an egg, and a little grated nutmeg. Heat on the fire 
a large wineglassful of sherry wine, diluted with the same quantity of 
water, and when just beginning to boil, stir it into the butter and sugar. 
Poor Man’s Pudding. 
Mix together 1 cupful of chopped suet, 1 of raisins, 1 of currants, 1 of 
molasses, 1 of milk, of flour, a teaspoonful of soda, and a little salt. 
Flavor with nutmeg and cinnamon. Steam 3 hrs., and serve with a 
liquid sauce. 
Pop-Overs. 
Stir 2 cupfuls of flour with a little milk until it is smooth; then add 
nearly 2 cupfuls of milk, 2 eggs, beaten separately, and a teaspoonful of 
salt. ' Put in well buttered cups, and bake 10 mins, in a quick oven. To 
make a sauce for pop-overs, take 1 cupful of sugar, a cupful of butter, 
and 1 egg. Stir in 1 tablespoonful of boiling water, just before sending 
to the table, and flavor to taste. old dr. carlin’s recipes. 
127 
Queen’s Pudding. 
Take 1 pt. of bread crumbs, chopped fine, the yolks of 3 eggs, 8 table- 
spoonfuls of white sugar, and 1 of butter, and 1 qt. of milk. Bake £ hr. 
Spread jelly on top; beat the whites, stir in a tablespoonful of sugar, 
and spread this over the jelly. In strawberry time, substitute fresh 
fruit for the jelly. 
Quince Pudding. 
Pare 6 large quinces, cut out the cores and blemishes, chop them as 
fine as possible, and boil them 2 hrs. with as little water as possible, 
stirring them frequently that they may not burn. Drain off the water 
and mix them, when cold, with a pt. of cream and 4 lb. powdered sugar. 
Rice Dumplings. 
Boil 1 lb. of rice, without stirring, until soft and dry at the top; let it 
cool upon a sieve or coarse cloth, that it may dry at the same time. Dip 
your dumpling cloths in hot water; wring them out and flour well in- 
side. Put a handful of cold rice upon each, spreading it out into a 
smooth sheet. Lay in the center an apple pared and cored; fill the hole 
left by the core with strawberry marmalade or crabb-apple jelly ; draw 
up the cloth carefully to enclose the apple with a coating of rice; tie 
and boil 1 hr. Turn out with care; pour sweet sauce or rich sweetened 
cream over them. 1 lb. of rice will cover 12 pippins. 
Rice Pudding. 
Soak 1 cupful of rice in 1 pt. of milk 1 hr., then set the saucepan con- 
taining it where it will slowly heat to a boil. Boil 5 mins.; remove and 
let it cool. Beat the yolks of 4 eggs, add f of a, cupful of sugar, 1 table- 
spoonful of butter, the rice and the milk in which it was cooked, with 
a pt. of unboiled milk, the beaten whites of the eggs, and finally the 
raisins. Grate nutmeg on top and bake f of an hr., or until the custard 
is of a light brown color. Eat cold. 
Snow Pudding. 
Dissolve | box of gelatine in a pt. of boiling water; mix with this 1 
lb. of white sugar, the whites of 4 eggs, and the juice of 2 lemons. Beat 
until it becomes a stiff broth; this will take about an hr. 
Sponge Pudding. 
1. Butter a mould thickly, and fill it 3 parts full with small sponge 
cakes, soaked through Avith wine; fill up the mould with a rich cold 
custard. Butter a paper and put on the mould; then tie a floured cloth 
over it quite close, and boil it an hr. Turn out the pudding carefully,, 
and pour some cold custard over it. 
2. Bake it, and serve with Avine-sauce instead of custard. 128 
old dr. carlin’s recipes. 
Sunday Rice Pudding. 
Take 1 qt. of milk, £ a cupful of rice, well washed, the yolks of 4 eggs, 
beaten with 2 tablespoonfuls of sugar, and a little salt. After baking 1 
hr. beat the whites of the eggs with a little sugar, and lay upon the top; 
let it brown, and sift over some powdered cinnamon. Nice eaten cold. 
Steamed Fruit Pudding. 
Take 1 pt. of cherries, 1 cupful of sour milk, 2 eggs, | teaspoonful ol 
soda, 1 tablespounful of butter, and flour to make it the consistence of 
muffins. Steam hrs. 
1 cupful of sugar, -J cupful of butter, \ cupful of water or milk, 2 eggs, 
2 cupfuls of flour, 2 teaspoonfuls of baking powder. Steam 1 hr. 
Sauce. | cupful of sugar, -J cupful of butter; stir to a cream; flavor 
with lemon, or some kind of liquor. 
Steamed Pudding. 
PUDDING- SAUCES. 
Brandy Sauce. (Hard). 
Warm \ cupful of butter very slightly, work into this 2 cupfuls of 
powdered sugar, and when this is light, 1 wineglassful of brandy, and 1 
teaspoonful of mixed cinnamon and mace. Beat hard, put into a mould, 
and leave in a cold place until wanted. 
Butter Sauce. 
Ingredients: f of a cupful of butter, 1| cupfuls of powdered sugar, 4 
tablespoonfuls of boiling hot starch, made of flour or corn starch, with 
either brandy, maraschino, wine, lemon juice and zest, vanilla, or other 
flavoring preferred. Stir the butter with a fork to a light cream; add 
the sugar, and continue to beat it for 1 or 2 mins. Just before serving, 
stir in with an egg-whisk the boiling starch and the flavoring. 
Heat 1 pt. of cream slowly in a vessel set in a saucepan of boiling 
water, stirring often. When scalding, but not boiling hot, remove it 
from the lire, put in 4 tablespoonfuls of powdered sugar, and 1 tea- 
spoonful of nutmeg; stir 8 or 4 mins., and add the whites of 2 eggs 
beaten stilf. Mix thoroughly and flavor with 1 teaspoonful of extract 
of vanilla or bitter almonds, setting the bowl containing it in a pan of 
hot water until the pudding is served, stirring frequently. 
Cream Sauce. 
Fruit Pudding Sauce. 
Rub to a cream \ cupful of butter and 2J- cupfuls of sugar; pour 1 
dessertspoonful of corn-starch wet in a little cold milk into 1 cupful o 1 old dr. carlin’s recipes. 
129 
boiling water and stir over a clear fire until it is well thickened; put all 
together, adding the juice of a lemon and i the grated peel and beat 5 
mins, before returning to the saucepan. Heat once almost to the 
boiling point, add the wine, and serve. 
Fruit Sauces. 
The French bottled apricots, greengage plums, or strawberries make 
delicious sauces for a Bavarian cream, blanc-mange, charlotte-russe, or 
corn-starch pudding. They may simply be poured around the pudding 
on a platter, or the juice may bo thickened by boiling it with a very 
little corn-starch, then adding the fruit to it when cold. 
T1 American canned May-duke cherries (Shrivers) make a good 
pudding sauce. Boil the juice, and add a slight corn-starch thicken- 
ing and a little sugar; when cold, add the cherries. It makes a good 
sauce poured around these puddings. 
Fresh red cherries, stewed, sweetened, passed through a sieve, and 
slightly thickened with corn-starch, make another pudding sauce. The 
Colorado wild raspberries make a fine berry pudding, with the same 
kind of berry sauce around it. Marmalades and preserves, if not too 
stiff, make pretty garnishes as well as good sauces. 
German Sauce. 
Mix the yolks of 8 eggs, i lb. of sugar, 3 gills of Madeira, and the 
grated peel of | a lemon. Stir it over the fire until the spoon is coated. 
Serve in a boat. Or serve a common brandy sauce, or the same kind of 
sauce flavored with rum, if rum should be used in the pudding. 
Hard Sauce. 
Stir to a cream 1 cupful of twitter and 3 cupfuls of powdered sugar. 
When light, beat in f of a cupful of wine, the juice of a lemon and 2 
teaspooxifuls of nutmeg. This must be beaten hard and long until 
creamy and lighter in color than at first. Dip a broad knife into cold 
water and smooth the sauce into shape; then stamp it with a wooden 
mould, first scalded and then dipped in cold water. Keep upon the ice 
until you serve the pudding. 
Hard Sauce. (2.) 
Mix some sugar with i as much butter, and heat it 15 mins, in a bowl 
set in hot water. Flavor with wine or grated lemon-peel, stirring until 
it foams. 
Jelly Sauce. 
Stir i a dessertspoonful of arrowroot or corn starch, wet with cold 
water, into 3 tablespoonfuls of boiling water, and heat, stirring all the 
time, until it thickens; add 1 tablespoonful of melted butter, and set 
aside until almost cool, when beat in, spoonful by spoonful. a cupful 
of currant jelly to a smooth pink paste. Pour in 1 glassful of pale sherry 
wine: stir hard, and heat in a tin vessel, set within another, containing 
boiling water, until very hot. 130 
old dr. carlin’s recipes. 
Lemon Sauce. 
Cream a large cupful of sugar, and nearly | cupful of butter, and 
boat in an egg whipped light, a lemon, —all the juice and i the grated 
peel, — and 1 teaspoonful of nutmeg. Beat hard 10 mins., and add, a 
spoonful at a time, 3 tablespoonfuls of boiling water. Put in a tin pail 
and set within the uncovered top of the teakettle, which must be kept 
boiling, until the steam heats the sauce very hot. Stir constantly. 
A Plain Sauce. 
Ingredients: 1 pt. of water, 3 tablespoonfuls of flour or corn starch, 
i cupful of butter, 2 cupfuls of sugar. 2 eggs, 1 of a nutmeg, pt. of 
Madeira or sherry. Beat the butter and sugar to a cream; add the eggs 
well beaten, then the nutmeg; heat the wine as hot as possible without 
boiling; bring the water to a boil in another vessel, and stir in the corn 
starch or flour (rubbed smooth with a little cold water), and cook it well 
for about 2 mins. Mix well the ingredients olf the fire. 
Pudding Sauce. 
Beat well together f of a cupful of butter, 1) of sugar, 1 egg, and the 
juice and grated rind of a lemon; pour on this 1 pt. of boiling water 
just before serving. This may be used with any kind of pudding. 
Sirup Sauces. 
Boil 2 cupfuls of sugar with 2 or 3 tablespoonfuls of water, until it 
thickens slightly; take it from the fire; stir in a piece of butter the size 
of a hickory-nut, and either lemon-juice, fruit-juice, or, in winter, fruit 
sirups, wine, brandy, or any of the flavoring extracts. 
Whipped Cream Sauce. 
Mix a plateful of whipped cream (flavored with wine or vanilla), the 
beaten whites of 2 or 3 eggs, and pulverized sugar to taste, all together. 
Pile a bank of this mixture in the center of a platter, and form a circle 
of little fruit puddings or Swedish puddings (steamed in cups or little 
molds), hlanc-vianges, corn-starch puddings, etc., around it; or place a 
large pudding in the center, with a circle of the sauce around. 
Wine Sauce. 
Take i cupful of butter and 2 of sugar, rub them together, and when 
well mixed, add slowly 1 cupful of wine and a little brandy. Float the 
dish on hot water without stirring, pour it into your sauce-boat and it 
will foam. 
PIES. 
Rub 1 cupful of lard into 1 qt. of flour, leaving out a cupful to roll 
with 1 cupful of butter. Add 1 cupful of ice-water and roll out the 
Rule for Pastry, old dr. caklin’s recipes. 
131 
dough. Spread on f of the butter; sprinkle with flour; make into a 
scroll and roll again. Repeat the process until all the butter is used. 
Cut what is needed to cover 1 plate, as it makes it heavy to handle it. 
Roll each time from the center of the piece. 
Pastry. 
For 4 medium-sized pies, take 1 qt. of flour, 1 teaspoonful of salt, and 
| of a cupful of lard. Work the lard into the flour; then put in water 
enough to roll, f of a cupful of butter spread on, sprinkled with a little 
flour. 
Puff-Paste. 
Mix 1 pt. of flour, 1 tablespoonful of butter, the beaten yolk of 1 egg, 
and 1 gill of ice-water, into a paste with a wooden spoon. Flour your 
pastry board, and roll out the crust very thin. Put the rest of the 
batter, £ lb. in all, when you have washed it, in the center of this sheet 
in a flat cake. Turn the 4 corners of the paste over it, and roll out care- 
fully, not to break the paste. When very thin, sprinkle lightly with 
flour, fold up, and roll out 4 times more. Set it in a cool place for 1 hr., 
roll out again, and cut into tartlet shells or top crust for pies. You 
may make the bottom crust of plainer pastry than the upper. 
Apple Pie. 
Pare, core, and slice ripe, tart, winter apples; line your dish with a 
good crust, and put in a layer of the fruit; then sprinkle light brown 
sugar thickly over it, scatter a few whole cloves upon this, lay on more 
apple, and so continue, until the dish is filled. Cover with a crust and 
bake. Before sending to the table, sift powdered sugar over the top. 
Apple Pie. (2). 
Slice the apples quite thin; if juicy and rich do not put in water; 
prepare the crust as usual. When baked, remove the upper crust, with- 
out breaking; stir into the apple a tablespoonful of sugar, a few thin 
slices of butter; and a little cinnamon or grated nutmeg. Then replace 
the upper crust. 
Apple Pudding Pie. 
1 pt. of strained apples, 2 eggs, a small piece of butter, 1 cup of sugar; 
flavor with lemon. Separate the eggs, and stir in the whites last. Bake 
jn a thick paste. 
Apple Custard Pie, 
Sweeten 3 cupfuls of stewed apples with nearly a cupful of white 
sugar, and let it cool. Beat the yolks of G eggs, and mix well with the 
\pple, seasoning with nutmeg only. Stir in gradually 1 qt, of milk, 
seating as you go on; then add the whites; fill the crust and bake with- 
out cover. 
Pare and slice some ripe, juicy apples. Stew and sweeten them, 
eason with nutmeg, and mash sweet. If you wish, stew some lemon 
Apple Meringue Pies. 132 
old dr. carlin’s recipes. 
peel with the apple, and remove when cold. Fill the crust, and when 
baked, spread over the apple a thick meringue, made by whipping to a 
stiff froth the whites of 3 eggs for each pie, and sweetening with a table- 
spoonful of powdered sugar for each egg. Flavor this with rose-water 
or vanilla; beat until it will stand alone, and cover the pie f in. thick. 
Place in the back part of the oven until the meringue is well set. If too 
dark, sift powdered sugar over it when cold. Eat cold. Peach pies 
are excellent made in the same way. 
Apple Jonathan. 
Peel and core 1 qt. of apples, and place them in a deep dish; add 
teacupful of sugar, a little cinnamon, or nutmeg, and a few thin slice 
of butter. Make a crust as for soda biscuit, having the upper crus 
thick; bake i hr. and eat warm. Serve with butter and sugar. 
Berry Pies, or Tarts. 
In England, only an upper crust is made. In this country there is 
generally only an under crust, with bars of paste crossed over the top. 
These tarts should always be served fresh, or the under crust will 
become soaked and unwholesome. The berries or fruits are first stewed 
with sugar to taste, then baked, or not baked in the crust, as preferred. 
Cherry Pie. 
Line a deep plate with crust; wash and stone as many cherries as the 
plate will hold, being careful to save the juice; add 1 cupful of sugar 
and a little flour. Cover with a rich pastry. Huckleberry, blackberry, 
raspberry and currant pie may be made in the same way, except that 
currant pie will require more sugar and a little more flour. 
Oocoanut Pie. 
Take 1 pt. of cream, 3 tablespoonfuls of sugar, and 4 eggs, leaving out 
2 whites; to this add 1 pt. of grated cocoanut, and bake in a dish lined 
with pastry. Make a meringue of the 2 whites beaten to a stiff froth, 
and pulverized sugar. Replace it in the oven to brown. 
Cocoanut Pie. (2). 
Rub i a lb. of butter and i a lb. of powdered sugar together; beat 
light with 1 glassful of brandy and 2 teaspoonfuls of lemon juice; stir in 
the beaten yolks of 4 eggs; lastly 1 lb. of grated cocoanut, and the 
whites of tire eggs. Bake in open shells. Eat cold, with powdered 
sugar sifted over it. 
Peach Cobbler. 
Line a deep dish with pastry, and peel and halve enough peaches to 
fill it; put in the center a small cup for the juice to collect under, so 
that tire bottom crust will not be heavy; lay the fruit around it, fre- 
quently putting in one of the pits of the peaches to improve the flavor, 
add 1 teacupful of sugar, and cover with a thick crust. old dr. caelin’s recipes. 
133 
Cream Pie. 
To make 2 pies, take 1 pt. of milk, 1 cup of sugar, 2 tablespoonfuls of 
flour, and 2 eggs. Mix all well together, and stir in the milk when boil- 
ing. Flavor with almond. When cool, spread between the cake, which 
must be baked thin. The cake is made of 1 cupful of sugar, 2 of flour, 
4 eggs, the whites beaten separately, and 1 teaspoonful of baking powder. 
Chocolate Custard Pie. 
Dissolve I of a cake of Baker’s chocolate, grated, in a very little milk, 
stir into 1 pt. of boiling water, and boil 3 mins. When nearly cold, beat 
up with this the yolks of G eggs and whites of 3. Stir this mixture into 
1 qt. of milk, add \ a cupful of white sugar, and 2 teaspoonfuls of va- 
nilla, and pour into shells of good paste. When the custard is set, but 
not more than £ done, spread over it the whites, whipped to a froth, 
with 2 tablespoonfuls of sugar. These custards may be baked without 
paste, in a pudding-dish or cups set in boiling water. 
H soda biscuits, 1 teacupful of white sugar, 1 lemon, 1 teacupful of 
boiling water. Break the biscuit into small bits, pour over them the 
boiling water, cover, and leave them to swell. Grate the yellow part of 
the rind of the lemon, add to it the juice and the sugar, mix with the 
cracker when it is sufficiently swelled; make a nice crust, and prepare 
as apple pies. Sift sugar over the pies when baked. 
Cracker Pie. 
Boil 1 qt. of unskimmed milk, take it from the fire, and whip in 
gradually 6 eggs beaten to a froth. When nearly cold stir in | lb. of 
powdered sugar, 1 teaspoonful of nutmeg, and 2 of vanilla or rosewater; 
add 1 lb, of grated cocoanut and pour into paste-shells. Do not boil 
the egg and milk together. Bake 20 mins. This makes a nice cocoa- 
nut cup-custard, if baked in cups placed in a pan of boiling water. 
Cocoanut Custard Pie, 
Oorn-Starch Custard Pie. 
Boil 3 pts. of milk, stir in 2 tablespoonfuls of corn-starch wet in a 
little cold milk and boil 1 min. When nearly cold, stir in G tablespoon- 
fuls of white sugar, the yolks of 6 eggs, and the whites of 2; flavor with 
2 teaspoonfuls of essence of bitter almonds, and pour into paste-shells. 
Whip the remaining whites to a meringue, with 2 tablespoonfuls of 
white sugar and a teaspoonful of vanilla, and when the custard is set, 
draw your pies to the edge of the oven and spread it over them quickly. 
This may be baked as a pudding by omitting the pastry. Eat cold. 
Beat the yolks of 4 eggs and 4 tablespoonfuls of white sugar together, 
and mix with 1 qt. of milk; flavor with vanilla or other essence, whip 
in the whites, which should be already a stiff froth, mix well, and pour 
Custard Pie. 134 
old dr carlin’s recipes. 
into shells. Grate nutmeg upon the top. Bake as cup-custard, or a 
custard pudding, in cups or a deep dish set in a pan of boiling water. 
The pie-plant must be stewed until you can strain it through a col- 
ander. Allow 1 cupful of sugar, 1 tablespoonful of corn-starch, 2 eggs, 
and a piece of butter the size of a hickory-nut, to each cup of pie-plant. 
Bake with an under-crust and sift sugar on the top when put in to bake. 
Pie-Plant Custard Pie. 
Glazing for Tarts. 
Mix sifted sugar and water into a thick paste like cream, and brush it 
over the crust. 
Ripe Gooseberry Pie. 
Top and tail the berries, and fill a dish lined with crust with them, 
strewing among them plenty of white sugar. Cover and bake. 
Icing for Fruit Pies and Tarts. 
The common mode is ta take the white of an egg, whisked to a froth, 
mixed thickly with pounded sugal'. and laid on with a quill feather. 
For larger tarts it should, however, be laid on more thickly, and comfits 
or lemon peel may be stuck into it, 
Lemon Pie. 
Take the chopped rind of one lemon, and the juice of 2, 1 cupful of 
chopped raisins, 2 eggs, a little over a tablespoonful of flour, 1 cupful of 
sugar, and a little water, about a tablespoonful. 
Lemon Pie. (2). 
Grate 1 lemon; stir together i cupful of butter, i cupful of sugar, and 
the yolks of 3 eggs; add the grated lemon peel, then the juice, and 2 
tablespoonfuls of milk, and lastly the beaten whites. Bake immediately. 
Lemon Pie. (3). 
1 pt. of milk, 1 cupful of sugar, 6 teaspoonfuls of flour, 2 eggs, and 
the juice of 2 lemons. Put the milk in last. Spread frosting on the top. 
Lemon Cream Pie. 
Stir 1 tablespoonful of corn-starch, dissolved in cold water, into 1 tea- 
cupful of boilipg water, cream 1 tablespoonful of butter, and 1 teacup- 
ful of powdered sugar, and pour on them the hot mixture. When quite 
cool, add 1 lemon—the juice and grated rind, removing the seeds with 
care—and 1 beaten egg. Take the inner rind off the lemon, and mince 
very small. Bake in open shell. OLD DK. CAELIN’s EECIPES. 
135 
Lemon Tart. 
Beat up well 1 cupful of sugar, 2 lemons—all the juice and a teaspoon- 
ful of grated peel—£ teaspoonful of corn-starch, dissolved in a little cold 
water, 1 doz. raisins stewed, cut in two and seeded. Bake with upper 
and lower crust. 
Lent Pies. 
Boil 1 doz. eggs quite hard, and chop the yolks very fine; chop also 1 
doz. moderate-sized juicy apples, peeled and cored, together with 2 lbs. 
of stoned raisins; add 2 lbs. of currants, 1 lb. of sugar, and a tablespoon- 
ful each of powdered cinnamon, nutmeg, and beaten mace; take also 
the juice and grated peel of 3 ripe lemons, with | lb. of citron cut into 
slips; mix all these thoroughly, and moisten the whole with £ pt. each 
of white wine and brandy. If at hand, a little rose-water may be added, 
and ratafia may be used instead of brandy. 
Marlborough Pie. 
Stew and strain apples enough for 1 pie; add 1 tablespoonful of thick 
cream, 1 well beaten egg, sugar and nutmeg to youy taste. Bake with- 
out a top crust. Make a meringue of the white of an egg beaten to a 
stiff froth, thickened with pulverized sugar and flavored with lemon, 
and spread over the top of the pie when done; replace in the oven to 
brown. 
Mince Meat, To Keep. 
Boil 2 lbs. of lean, fresh beef, and, when cold, chop fine. To this add 
1 lb. of beef-suet, cleared of strings and minced to powder, 5 lbs. of apples, 
pared and chopped, 2 lbs. of raisins, seeded and chopped, 1 lb. sultana 
raisins, washed and picked over, 2 lbs. of currants, washed and care- 
fully picked over, f lb. of citron, cut up fine. With these mix 2 table- 
spoonfuls of cinnamon, 2 of mace, 1 of cloves, 1 of allspice, 1 of salt, 1 of 
powdered nutmeg, 2| lbs. of brown sugar, 1 qt. of brown sherry and 1 
pt. of best brandy. Keep in a cool place, in stone jars, tied over with 
double covers. When you make a batch of pies, add a little more 
liquor, if necessary. Lay strips of pastry, notched with a jagging-iron, 
in a cross-bar pattern, upon the pie, instead of a top-crust. 
Apple Mince Meat. 
2 lbs, of apples pared and chopped, f lb. of beef suet, cleared of strings 
and powdered, 1 lb. of currants, | of raisins, seeded and chopped, i oi 
sultana raisins, i of citron, cut in shreds, 1 lemon, juice and rind, 1 
tablespoonful of cinnamon, 1 of allspice, 1 teaspoonful of cloves, 1 ol 
mace, and 2 of salt, 2 lbs. of brown sugar, | pt. of best brandy, and 1 
glassful of wine. Pack down in a stone jar, with a close cover, anc 
keep in a cool place. 
Mock Green Apple Pie. 
Soak soda crackers in \ a teacupful of boiling water; to this add ] 
cupful of sugar, 1 grated lemon, and 1 tablespoonful of butter. 136 
old dr. carlin’s recipes. 
Summer Mince Pies. 
Soak 4 soda crackers in a cupful of cold water, 1 cupful of sour wine, 
or boiled cider, 1 cupful of molasses, 1 cupful of sugar, 1 cupful of 
chopped raisins, 3 of currants, nearly a cupful of melted butter, a little 
sliced citron, cloves and cinnamon to the taste; stir well. When the 
butter is put in add 1 glassful of brandy. This will make 3 large pies. 
Orange Pie. 
Press out the juice of 3 oranges and grate the rind; add pt. of cream, 
-.J- cupful of melted butter, 1 teacupful of powdered sugar, and 6 eggs; 
beat the yolks with the butter and sugar; beat the whites to a stiff 
froth with some pulverized sugar, and when the pies are baked, place 
this on top. Bake in deep dishes, with an under-crust, and replace in 
the oven to brown. 
Cream f of a cupful of white sugar and 2 tablespoonfuls of butter, 
beating in 1 orange — the juice and £ the grated rind, and 4 a lemon — 
the juice and grated peel, until very light; add the beaten yolks of 3 
eggs, and nutmeg to taste; fill 2 pastry shells and bake. * Beat the 
whites stiff with 2 tablespoonfuls of powdered sugar, and when the 
pies are done, spread over them, and return to the oven for 3 or 4 mins. 
Orange Pie. (2.) 
Peach Pie. 
Line a plate with pastry, and fill with the sliced peaches; sprinkle 
over a little sugar and cover with a top crust; if the peaches are not 
juicy, add 1 or more tablespoonfuls of water. 
Peach Pie. (2.) 
Line a pie plate with good crust, and lay in the sliced peaches, sprink- 
ling plenty of sugar over the fruit. To each pie allow 3 peach-kernels, 
chopped fine; pour in a little water, and bake with an upper crust, or 
with cross-bars of paste across the top. Some pare the peaches and put 
them in whole, packing them well, sweetening freely, and covering 
them entirely with the crust. 
Pineapple Pie, (Choice Recipe). 
Ingredients: A grated pineapple and its weight in sugar, £ its weight 
in butter, 5 eggs (the whites beaten to a stiff froth), 1 cupful of cream. 
Cream the butter, and beat it with the sugar and yolks until very light; 
add the cream, the pine-apple, and the whites of the eggs. Bake with 
an under crust. To be eaten cold. 
Pippin Pies. 
Pare and grate 13 fine, ripe pippins. Cream i lb. of butter and 1 lb1 
of white sugar; stir in the beaten yolks of G eggs, then the grated peel old dr. caelin’s recipes. 
137 
and juice of 1 lemon, some nutmeg, and the grated apple; lastly the 
whites, very lightly. Bake in paste, with cross-bars of the same on top. 
Pumpkin Pie. 
Beat together 1 qt. stewed pumpkin—pressed through a sieve—9 eggs, 
whites and yolks beaten separately, 2 qts. of milk, 1 teaspoonful of 
mace, 1 of cinnamon, 1 of nutmeg, and cupfuls of white sugar, or 
very light brown. Bake in crust without cover. 
Pumpkin Pie. (2). 
Mix 6 well beaten eggs with 6 tablespoonfuls of sugar, 3 teaspoonfuls 
of cinnamon, 3 of ginger, a little salt, and 1 qt. of strained pumpkin; 
stir all together. Add 3 pts. of boiling milk, when ready to put the pies 
to bake; bake in deep plates or lay an extra piece of crust around the 
edge of the plate. 
Rhubarb Pie. 
Strip the skin from the stalks, and cut in lengths of \ in.; cover well 
with sugar, and fill the crusts with the raw fruit. Scatter seedless 
raisins among the rhubarb. Cover and bake f of an hr.; then brush 
with egg, and return to the oven to glaze. Eat cold. 
Simnel, To Make. 
1 lb. of flour, i lb. of butter, i lb. of lump sugar, 1 lb. of currants, 2 
ozs. of candied lemon, £ oz. of carbonate of soda mixed with an egg, and 
a little milk; to be put in a tin mould, and baked till done. 
Squash Pie. 
To make 2 pies, beat 4 eggs with 1 teacupful of sugar, 1 teaspoonful of 
salt, 1 of ginger and 1 of cinnamon; pour upon this, 1 qt. of boiled 
milk, and then add 1 pt, of squash. Bake in deep plates. 
Strawberry Pie. 
Pick over and cap the berries, arrange in layers in a shell of pastry, 
and sprinkle with a good coating of sugar. Fill the shell very full, as 
strawberries shrink very much in cooking. Cover with crust and bake. 
Other berry pies can be made in the same way, using sugar according 
to the sweetness of the berry. 
Sweet-Potato Pie. 
Parboil 1 lb. of mealy sweet potatos, and grate them when quite cold. 
Cream \ a cupful of butter and f cupful of white sugar; add the yolks 
of 4 eggs, 1 tablespoonful of cinnamon, 1 teaspoonful of nutmeg, and 1 
lemon, the juice and rind; beat the potato in by degrees and continue 
beating until all is light; then put in 1 glassful of brandy and stir in the 
whites. Bake in dishes lined with good paste, without cover. A pud- 138 
OLD DJR. CARLIN’S EECIPES. 
ding may be made of this by baking in a deep dish, well buttered, with- 
out paste. Cool before eating. 
Peach Souffle. 
Peel and slice the peaches, and place in a plate lined with pastry; 
sprinkle a little sugar over them and bake. Beat the whites of 2 eggs, 
with 1 tablespoonful of pulverized sugar, and spread over the top; 
return to the oven to brown. 
Cranberry Tarts. 
Pick over and wash the cranberries. Let them simmer in a porcelain 
saucepan, with a very little water, until they become soft and burst 
open. To remove the skins, run them through a colander, and sweeten 
to taste. Bake in pastry shells, with a cross-bar of pastry over the top. 
Cream Raspberry Tart. 
Fill a dish, lined with pastry, with raspberries, made very sweet with 
powdered sugar. Cover with paste, but do not pinch it down at the 
edges. When done, lift the top crust, which must be thicker than usual, 
and pour upon the fruit a mixture made as follows: Heat 1 small cup- 
ful of milk, i cream, to boiling; add the whites of 2 eggs, beaten light, 
and stirred into the boiling milk, 1 tablespoonful of white sugar, i a tea- 
spoonful of corn-starch, wet in cold milk. Boil all together 3 mins., 
and let them get perfectly cold before putting them into the tart. Re- 
place the crust and set the pie aside to cool. Dust powdered sugar over 
the top before serving. Strawberry cream tart may be made in the 
same way. 
Currant and Raspberry Tart. 
Allow 1 cupful of red raspberries to 3 cupfuls of currants. Before 
you fill the crust, mix the berries well together and sweeten abundantly. 
Cover with crust and bake. Eat cold, with white sugar sifted over it. 
Lemon Tartlets. 
Pare, rather thick, the rinds of 4 lemons, which boil tender in 2 
waters, and beat fine; add to it 4 ozs. of blanched almonds cut thin, 4 
ozs. of lump-sugar, the juice of the lemons, and a little grated peel; 
simmer to a sirup: when cold, turn it into a shallow tin tart dish lined 
with a rich thin puff paste, and lay bars of paste over; as soon as the 
paste is baked, serve it. 
Lemon Paste for Tarts or Patties. 
To 1 lb. of lump-sugar add G eggs, leaving out the whites of 2, the 
juice of 4 large lemons, with the grated rinds of 3 of them, and i lb. of 
very good butter. Put all in a stew-pan, and stir gently over a slow 
fire (or set the basin into a pan of boiling water) until it becomes thick 
and looks like honey; do not let it boil. Pour it into bottles or jars, OLD DR. CxVRLIn’s RECIPES. 
139 
and keep it in a cool place. It will keep 3 or 4 years. Bake the crust 
for the tarts. Put in a little of the lemon paste while the crusts are 
hot. Then return them to the oven, to remain until the paste is nicely 
melted, when the tarts will be quite ready. 
Orange Tartlets. 
Beat together the juice of 2 oranges and the grated peel of 1, f of a 
cupful of sugar, 1 tablespoonful of butter, 4 a lemon, the juice only, to 
wet 1 teaspoonful of corn-starch, and bake in tartlet shells without 
cover. 
CUSTARDS, CREAMS AND ICES. 
Blanc-Mange. 
Soak 1 box of gelatine in 1 pt. of cold water 1 hr., add 1 qt. of new 
milk, the peel of 1 lemon, and sweeten to taste. Place this over the fire, 
and stir until the gelatine and sugar are dissolved; strain and pour into 
moulds. When cold, turn out into dishes from which it is to be served. 
Lay around the dish canned fruits or jellies. In the same manner 
sirups of all kinds of preserved fruits can be jellied, by dissolving the 
gelatine in the sirup, and putting into ornamental moulds, first wetting 
the moulds in cold water to prevent sticking. 
> \ 
Blanc-Mange, Almond. 
Heat 1 qt. of milk to boiling, having previously soaked 1 oz. of gela- 
tine in a cupful of it for an hr. Turn this in when the milk is scalding 
hot; add 3 ozs. of almonds, blanched and pounded in a mortar, with 1 
tablespoonful of rose-water, added to prevent oiling, and stir all together 
10 mins.; then put in | of a cupful of sugar. When the gelatine has 
dissolved, remove the blanc-mange from the vessel of boiling water, in 
which you have cooked it, and strain through a thin muslin bag, pressing 
it well to get out the flavor of the almonds, among which there should 
be 3 or 4 bitter ones. Put the blanc-mange in a mould, wet with cold 
water, and set in a cold place until firm. Instead of rose-water you may 
substitute vanilla, and leave out the almonds, but the blanc-mange will 
not be so nice, 
Almond Custards. 
Scald 1 pt. of milk (4 cream), add the beaten yolks of 3 eggs, 4 table- 
spoonfuls of sugar, the whites of 2 eggs and i lb. of almonds, blanched 
and pounded to a paste, a few at a time in a mortar. Boil, stirring con- 
stantly until it thickens. Stir up well when almost cold and pour into 
cups. Make a meringue of the whites of 2 eggs and 2 tablespoonfuls of 
powdered sugar, flavored with 1 teaspoonful extract of bitter almond, 
and heap upon each cup. 140 
OLD DK. GAELICS EECIPES, 
Apple or Gooseberry Custard. 
Boil the fruit; pulp it through a sieve; season with sugar and flavor 
with grated lemon or nutmeg. Put a thick layer of fruit in a dish. 
Mix 1 pt. of milk, 1 pt. of sweet cream, the yolks of 2 eggs; scald it 
over the fire, stirring well; add sugar to the taste, and let it cool. Lay 
it over the fruit with a spoon, and over the whole place a whip, made 
of the whites of the eggs. 
Arrowroot Custard. 
1 pt. of milk, 1 tablespoonful of arrowroot, 1 of sugar, boil the milk 
with a stick of cinnamon in it, wet the arrowroot with a little cold 
milk, add to it 1 egg well beaten, add the sugar, stir the whole into the 
boiling milk, flavor it with vanilla, wine, or rose, when nearly cold. 
You may flavor custards with lemon-peel, vanilla, or anything you 
choose, and make them as rich as you like. 
Baked Custard. 
Scald but not boil 1 qt. of milk; add by degrees to the beaten yolks of 
4 eggs, mixed with 5 tablespoonfuls of sugar, and when well mixed stir 
in the whites. Flavor with nutmeg and vanilla, and pour into a deep 
dish or custard cups. Grate nutmeg on the top of each, set them in a 
pan of hot water, and bake until firm. Eat cold from the cups. 
Boiled Custard. 
Pour 1 qt. of boiled milk over 6 eggs, beaten with G tablespoonfuls of 
sugar; stirring constantly one way. Flavor with lemon or vanilla, then 
pour into custard cups, put into a steamer and cover tightly, 5 or 10 
mins. Try with a broom corn, and if done, the milk will not follow the 
stick. 
Charlotte Russe. 
Put f of an oz. of gelatine in a pt. of cold water. Boil until reduced 
4. While this is cooking, beat together the yolks of 4 eggs with 4 lb. of 
sugar. Strain the gelatine, when a little cooled, into the eggs; have 
whipped to a froth 1 qt. of rich cream, beat all together quickly and 
pour into a dish lined with cake. 
Charlotte Russe. (2.) 
Take 1 pt. of whipped cream, 4 box of gelatine, dissolved in a little 
milk, and a soft custard, made of 1 pt. of milk and the yolks of 3 eggs. 
Line a dish with sponge cake, cut thin, and alternate the custard, cream 
and gelatine, until you have put all together. Flavor with vanilla. If 
you wish to frost it, dip the sponge cake in the gelatine, that it may be 
whole when removed from the mould. 
Mock Charlotte Russe. 
Dissolve 4 box of gelatine in just enough Avater to cover it; beat the 
yolks of 8 eggs with 14 cupfuls of sugar, add a pinch of salt; stir into 1 old dr. carlin’s recipes. 
141 
qt. of boiling water as for custard. Strain the gelatine into the mixture, 
and when cool, stir in the whites of the eggs beaten to a stiff froth. 
Flavor with vanilla, and pour into dishes lined with sponge cake. 
Coffee Custard. 
1. This is made by putting 1 qt. of milk on the fire, with about 6 ozs. 
of white sugar. In another vessel beat up the yolks of 10 eggs, and 
pour the milk gradually upon them. Roast your coffee (3 or 4 ozs.) till 
it is of a very light brown color, and gives out all its flavor; break it in 
a mortar, slightly, and add it, while hot, to your hot custard. Strain 
through a jelly-bag, pour the cream into cups, and put them to cool. 
Everything depends on the coffee being used whilst hot, so as to catch 
the aroma which goes off as it cools. 
2. Pour i pt. of cold water on the same quantity of fresh ground coffee 
in a French coffee-pot, press it down and put on the lid. Stop the 
mouth of the spout, and when the water has filtered down, pour it off, 
and return it to the top to filter a second time. Have a custard made 
with 8 eggs to 1 pt. of milk, sweetened to taste. Stir in the coffee, put 
it in custard cups, aiid bake in a pan with water half to their tops. 
Send cold to table. 
Floating Island. 
Beat the yolkn o't 4 eggs well, stir in 4 heaping tablespoonfuls of white 
sugar, and add 1 qf. of hot, not boiling, milk, a little at a time. Boil 
until it begins to thicken; when cool, flavor with 2 teaspoonfuls extract 
of bitter almond or vanilla, and pour into a glass dish, first stirring it 
up well. Heap v.pon it a meringue of the whites into which you have 
beaten, gradually, J cupful of currant, cranberry, or other bright tart 
jelly. Dot with bits of jelly cut into stars or rings, or straight slips laid 
on in a pattern. 
Flummery. 
Blanch 2 ozs. of almonds—a few bitter among them—and, when cold, 
pound them to a paste in a mortar, adding 1 tablespoonful of orange- 
flower or rose-water to prevent oiling. Heat 1 cupful of milk to boiling, 
put in 1 oz. of gelatine, soak 1 hr. in a cupful of cold water, 4 cupful of 
sugar, and the almonds, and stir 5 mins., or until they are thoroughly 
dissolved. Strain through thin muslin, pressing the cloth well. When 
cool, beat in 1 pt. of cream, a little at a time, with an egg-whip, until 
thick and stiff. Wet the mould, before putting in the mixture, aud let 
it stand 7 or 8 hrs. in a cold place. 
Snow Meringue. 
Pour about 4 cupfuls of sugar, and 1 box of gelatine into 1 qt. of boil- 
ing water; when dissolved add the juice of 4 lemons. Strain the whole 
through a fine sieve. When partially cold, stir in the whites of 6 eggs, 
beaten to a stiff froth. Put on the ice in the dish in which it is to be 
served. To be eaten with a boiled custard made of the yolks of the eggs. 142 
old dr. carlin’s recipes. 
Syllabub. 
Mix 1 qt. of cream with i pt. of sherry wine, and sweeten it to taste, 
adding essence or grated rind of lemon, and, if desired, the juice of the 
fruit. Churn or beat the mixture to a thick froth, which skim off and 
put in a glass bowl, over slices of sponge cake. 
German Trifle. 
Put 1 pt. of strawberries or any other fresh fruit in the bottom of a 
glass dish. Sugar the fruit, put over it a layer of macaroons, and pour 
over it a custard made with 1 qt. of fresh milk, and the yolks of 8 eggs 
beaten, sweetened to taste, and scalding hot. When cold place on the 
top the whites of the eggs beaten to a froth with a little sugar, or cream 
whipped to a froth. The egg may be made ornamental by beating cur- 
rant jelly with part of it, and putting it in alternate hills of white and 
pink. 
Tipsy Charlotte. 
Heat 1 pt. of rich sweet cream almost to boiling; put in | oz. of gela- 
tine, soaked in a cupful of cold water 2 hrs., and | a cupful of sugar, 
and stir until dissolved. Remove from the fire, flavor with 1 teaspoon- 
ful of vanilla or bitter almond extract, and, when cool, beat to a stand- 
ing froth. Cut off the top of a large stale sponge-cake in one piece, 
and scoop out the middle, leaving the sides and bottom f of an in. thick. 
Over the inside of these pour 1 cupful of sherry wine, in spoonfuls, that 
all may be evenly moistened. Fill with the whipped cream, replace 
the top, which should also be moistened with wine, and set in a cold 
place until needed. Serve with it a custard made of 3 eggs, the yolks 
and whites beaten together, very light, 1 pt. of milk, and 4 cupful of 
sugar. 
Bavarian Cream. 
Soak | oz. of gelatine in just enough cold water to cover it, for 1 hr. 
Drain and stir into a pt. of boiling hot cream. Beat the yolks of 4 eggs 
smooth with a small cupful of sugar, and add the boiling mixture, 
beaten in a little at a time. Heat until it begins to thicken, but do not 
boil; remove it from the fire, flavor with 2 teaspoonfuls of vanilla or 
bitter almond extract, and while it is still hot, stir in another pt. of 
cream, whipped to a stiff froth. Dip a mould in cold water, pour in the 
mixture and set on the ice to form. 
Bavarian Cream, with Peaches, 
Cut 18 fine peaches into small pieces, and boil them with | lb, of 
sugar. When they are reduced to a marmalade, squeeze them through 
a sieve or colander. Then add 4 a package of dissolved gelatine, and a 
glassful of good cream. Stir it well, to make it smooth when it is about 
to set, then add 1 pt. of cream whipped, and mould it. It makes a still 
prettier dish to serve halves or quarters of fresh peaches half frozen, 
around the cream. OLD DE. CAELm’s EECIPES. 
143 
Biscuit Glaces, in Small Cases. 
Beat well 8 yolks of eggs, with 10 ozs. of sugar, and a very little salt; 
add 1 pt. of cream. Stir over the fire until slightly thickened. Flavor 
with vanilla powder, the extract of almonds, lemon, or with coffee or 
chocolate. It may also be made by adding a puree of peaches, straw- 
berries, raspberries, or pine-apple to the custard. When just beginning 
to set in the freezer, stir in lightly 4 pt. of cream (whipped); then 
partly fill paper cases with the mixture. Smooth over the tops. Set 
the cases in the freezer well dried, and allow them to harden until ready 
to serve. 
Bohemian Cream. 
Rub 1 pt, of strawberries, 6 ozs. of sugar, and the juice of 1 lemon 
through a sieve; dissolve 11 ozs. of gelatine in 1 pt. of water. Mix these 
ingredients well together with 1 pt. of cream, and freeze. 
Champagne Cream, 
Is made by beating up the yolks of 6 eggs with as much powdered 
sugar as will make it quite stiff — so much so as to nearly make the 
spoon stand in it. Then pour on it very gradually — stirring it all the 
time—a bottle of sparkling champagne; grate on it a little nutmeg, and 
serve it. 
A bottle of good cider or perry will be a tolerable substitute. 
Chocolate Cream. 
Put 1 square of baker’s chocolate cut fine into enough boiling water 
to dissolve, set on the stove until smooth; to this, add 4 eggs beaten with 
3 cupfuls of sugar, and beat all together; put in a pail with 1 qt. of 
sweet milk; steam in boiling water, and stir constantly until it is like 
thin custard; strain through a fine sieve and pour into glasses while hot. 
Chocolate Ice Cream. 
Sweeten 1 pt. of hot milk with \ lb. of loaf sugar; then stir carefully 
into it the yolks of 8 eggs, and 4 pt. of strong made chocolate. Put it 
on the stove and stir it one way until the eggs are set in the milk, but. 
do not let it boil; then strain it through a fine silk, or hair sieve, and 
stir into it 4 pt. of thick cream, and freeze. 
Chocolate Fruit Ice Cream. 
Make a chocolate cream. When set in the freezer, add about 4 lb. of 
assorted French candied or preserved fruits cut into small pieces. Put 
it-into a melon-shaped mold, to imitate a plum-pudding. When ready 
to serve, turn the cream on a platter, and make a circle around it of 
whipped cream, sweetened and flavored with vanilla. This cream is a 
decided success, and a beautiful dessert for a dinner party. It may be 
improved by sprinkling over it chopped almonds dried of a light-brown 
color, mixed with chopped pistachios. This is intended to imitate the 
rugged appearance of the rind of a melon. 144 
OLD DE. CABLIN’8 KECIPES. 
French Cream. 
To 3 tablespoonfuls of corn-starch, wet with a little milk, add the 
yolks of 2 eggs and a cupful of sugar. Beat all together, and stir into 1 
qt. of boiling milk; cook for 1 min.; turn into a dish to cool. Beat the 
whites of 3 eggs to a stiff froth and pour over the dish, just before serv- 
ing; sift pulverized sugar and drop bits of jelly or jam over the float. 
Frozen Pudding. 
Cut up about £ lb. of preserved fruits—such as peaches, plums, citron, 
raisins, and currants—add i lb. of Baker’s chocolate, and 1 pt. of best 
Madeira wine; simmer on the fire about 15 mins., and when perfectly 
cold add about 1 qt. of vanilla ice cream. Freeze it in a 2 qt. mould, 
and for the sauce whip | pt. of sweet cream flavored with vanilla. 
Ice Cream. 
Dissolve 4 of a box of gelatine in -J a cupful of warm water. Beat 
together 1 teacupful of sugar, and the yolks cf 4 eggs. Add the gelatine 
and stir well, and upon the mixture pour 1 qt. of cold milk. Then 
strain it, and flavor with about 2 teaspoonfuls of vanilla before freezing. 
Ice Cream. (2). 
Stir into 1 qt. of boiling milk, 5 eggs, beaten with i lb of sugar; wheq 
cold, flavor with vanilla before freezing. 
Ice Cream. (3). 
Beat 4 heaping tablespoonfuls of arrowroot, wet with a little cold 
milk, until it is smooth. Stir it into 2 qts. of boiling milk, and strain 
through a sieve. Add 2 qts. of cream; when cold flavor with vanilla 
or lemon; sweeten to taste, and mix thoroughly before freezing. 
Almond Ice Cream. 
Take 6 ozs. of bitter almonds, (sweet ones will not do), blanch them, 
and pound them in a mortar, adding by degrees, a little rose-water. 
Boil them gently in 1 pt. of cream till you find that it is highly flavored 
with them. Then pour the cream into a bowl, stir in | lb. of powdered 
loaf-sugar, cover it, and set it away to cool gradually. When it is cold, 
strain it, and then stir it gradually and hard into 3 pts. of cream. Put 
it into the freezer, and proceed as directed. Freeze it twice. It will be 
found very fine. Send round always with ice cream sponge cake; 
afterwards wine and cordials, or liquors, as they are now generally 
called. 
Italian Cream. 
To 1 qt. of cream, whipped to a froth, add 4 tablespoonfuls of sugar, 
H ozs. of gelatine, 1 teaspoonful of -white gum arabic, dissolved in a 
little water. Put in a form on ice. old dr. carlin’s recipes, 
145 
Lemon Ice Cream. 
Sweeten 1 qt. of cream with 3 cupfuls of sugar, beat 2 lemons—the 
juice of 1 and the grated peel of H—gradually into it, and put at once 
into the freezer. Freeze rapidly in a patent freezer, or the acid will 
turn the cream. Orange ice-cream may be made in the same • . ay. 
Neapolitaine Cream. 
To make a form of 3 colors: Vanilla, chocolate, and strawberry ice- 
creams are frozen in 8 different freezers, and filled in a mold the form 
of a brick in 3 smooth layers of equal size. 
Orange Cream. 
Squeeze the juice of 4 oranges on a cupful of sugar with 4 cupful of 
water. Add 3 eggs; beat all together for 4 hr., and steam through a 
cloth. Set on the stove and stir till scalding hot. Serve as a custard in 
cups. 
Pineapple Ice Cream. 
Slice 1 large ripe pineapple thin, and scatter 1 lb. of powdered sugar 
between the slices. Cover it and let the fruit steep 3 hrs. Cut or chop 
the fruit up in the sirup, and strain it through a hair sieve or bag of 
double coarse lace. Beat gradually into 1 qt. of cream, and freeze as 
rapidly as possible. If you like, reserve a few pieces of the fruit un 
sugared, cut into square bits, and stir them through the cream when 4 
frozen. 
Raspberry or Strawberry Ice Cream. 
Scatter 4 lb. sugar over 1 qt. of ripe sweet berries and let them stand 
3 hrs. Press and smash them and strain through a thin muslin bag. 
Add i lb. of sugar, and when dissolved beat in 1 qt. of cream little by 
little. Freeze rapidly; if the freezer is not a patent one, open it fre- 
quently to beat and stir the cream. 
Snow Cream. 
Beat the whites of 4 eggs to a froth; stir in 3 spoonfuls of white 
sugar; add 1 pt. of sweet cream and flavor with lemon or rose-water. 
Beat the whole together to a froth and serve with a dessert of sweet- 
meats. 
Spanish Cream. 
Into nearly 1 pt. of water put 1 oz. of isinglass and the rinds of 3 
lemons and let stand in a dish over night. Add 1 pt. of milk in the 
morning, put it in a stewpan over the tire, and stir until entirely dis- 
solved; then add 5 eggs, 1 qt. of milk, and sugar to the taste. Keep it 
over the fire till thick; put in moulds. 146 
old dr carlin's recipes. 
Tapioca Cream. 
Soak 2 tablespoonfuls of tapioca for 2 hrs.; boil 1 qt. of milk, add the 
tapioca, stir in the yolks of 3 eggs well beaten, with i cupful of sugar. 
Let it just boil up; then remove from the fire, flavor with vanilla, and 
put in a deep dish. Have ready the whites beaten to a stiff froth, 
sweetened and flavored, and spread over the hot cream, to cook slightly. 
To be eaten cold. This same recipe can be baked. Just bake about 10 
mins. Beat the whites to a stiff froth, add 1 cupful of sugar, spread 
this over the pudding and bake. 
Tea Cream. 
Infuse 1 oz. of the best green tea in £ pt. of boiling milk, simmer it 
5 mins., then strain it through a tammy, pressing the leaves well; boil 
1 pt. of rich cream, add to it the yolks of 4 eggs beaten, and sufficient 
quantity of clarified sugar; pour this, whilst hot, to the milk, stir them 
together well, put in as much clarified isinglass as will set it, and pour 
the cream into the mould or glasses; place them on ice; when perfectly 
cold, turn it out of the mould, or serve in the glasses. 
Vanilla Cream with Fruit Sauce. 
Make a nice custard with 1 pt. of rich milk, and the yolks of 5 eggs, 
a scant cupful of sugar, and vanilla to taste. When this custard thick- 
ens take it off the fire, and add. while still hot, \ box of gelatine pre- 
viously dissolved in cold water. Wet a mould, pour in the cream, and 
set it on ice. When set, turn it out on a deep dish, arrange a bunch of 
fine carrdied cherries on top, and pour around it a sauce made of red 
cherries stewed, sweetened, strained and slightly thickened with corn- 
starch. 
Whipped Cream. 
Mix 1 pt. of cream and 4 tablespoonfuls of sugar thoroughly, and add 
2 tablespoonfuls of brandy, or a wineglassful of sherry wine, and 1 tea- 
spoonful of cinnamon. Put the mixture into a deep dish, and use a 
whip churn. As the froth rises take it off into a glass dish with a 
spoon. You can flavor with almond, vanilla or lemon, and omit the 
cinnamon if you do not wish to use brandy or wine. Nice as a substi- 
tute for ice cream, or to eat with fruit. 
Currant and Raspberry Ice. 
Squeeze out the juice of 1 qt. of red currants and 1 pt. of raspberries 
—red or white. With this mix 1 pt. of water and 1| pts. of sugar and 
freeze quickly. 
Lemon Ice. 
Squeeze out the juice of 6 lemons and 1 orange, and steep in it the 
grated rind of the orange and 3 of the lemons, 1 hr. Strain, squeezing 
the bag dry; mix in 1 pt, of sugar, and 1 of water. Stir until dissolved, 
and freeze by turning in a freezer — opening 3 times to beat all up 
together. OLD DK. CARLIN’S RECIPES. 
147 
Pineapple Ice. 
Peel and cut in small pieces 1 juicy ripe pineapple; sprinkle over it 1 
pt. of sugar and let it stand 1 hr. Add the juice and grated peel of 1 
lemon; mash all up together, and strain out the sirup through a hair 
sieve. Stir in 1 pt. of water and freeze. 
Water Ices 
Are made with the juice of lemon, currant, or raspberry, or any other 
sort of fruit, being gained by squeezing, sweetened, and mixed with 
water. Rub some fine sugar on lemon or orange, to give the color and 
flavor, then squeeze the juice of either on its peel; add water and sugar 
to make a fine sherbet, and strain it before it be put into the icepot. If 
orange, the greater proportion should be of the juice. 
PICKLES. 
Barberries. 
Barberries make very good pickles, and are always useful in orna- 
menting certain dishes. Leave the barberries on the stem, lay them in 
a stone jar and fill it up with cold vinegar. 
Remove all the refuse pieces at the base of the tongue and wash clean; 
,rub them thoroughly with a mixture of 1 pt. of salt, 1 oz. of saltpetre, 
and 1 teacupful of brown sugar or molasses; lay remainder of mixture 
in a stone jar and add 2qts. of water to the brim. Boil and skim this, 
and when cold pour it over the tongues. In 3 days they will be ready 
to boil. When done, skim them, and roll tight, beginning at the 
small end; tie around a small piece of cloth, to keep them in shape; 
lay in a jar, and use the same pickle as for lambs’ tongues. When 
served, slice thin through the whole length and garnish with sliced 
lemon. 
Beef Tongues, To Pickle. 
Pickled Cabbage. 
Halve and quarter 25 small heads of cabbage. Lay them in a wooden 
tray, sprinkle thickly with salt, and set in the cellar until next day. 
Drain off the bi’ine, wipe dry, lay in the sun 2 hrs. and cover with cold 
vinegar for 12 hrs. Season enough vinegar to cover the cabbage with 
equal parts of mace, cloves, and whole white peppers; a cupful of sugar 
to every gallon of vinegar, and a teaspoonfid of celery seed for every 
pt. Pack the cabbage in a stone jar; boil the vinegar and spices 5 
mins, and pour on hot. Cover and set away in a cool dry place for 6 
weeks. 
Pickled Cauliflower. 
Choose firm, full sized heads; cut off the leaves and pick the flowers 
olf in bunches; let them stand in brine 2 days; then lay them in the 148 
old dr. caklin’s recipes. 
steamer and cook for 10 mins. Put into glass jam while hot, with whole 
black peppers, allspice and stick cinnamon; mix mustard with boiling 
vinegar, putting but little vinegar at a time on the mustard, to make it 
smooth; mix just thick enough to run easily into the jai's; pour over the 
cauliflower, and seal while hot. 
Celery, To Pickle. 
Separate the stalks from the head, clean them thoroughly, and put 
them into salt and water strong enough to bear an egg; let them remain 
in this for 1 week or 10 days, or until wanted to pickle; then take them 
out, wash them well in clean water, drain dry, place in a jar, and pour 
boiling vinegar over, to which any approved spices may have been 
added. As is usual for pickling, keep it well covered with vinegar; if 
the celery is allowed to remain a long time in salt and water, it will be 
necessary to soak it in clean water for a day or two, changing the water 
occasionally. 
Chow-Chow. 
Take 3 heads of cauliflower, 2 qts. of cucumber pickles, cut in slices, 
15 good-sized onions, sliced, 6 large red peppers, 5 cts. worth of celery 
seed, i lb. of sugar; put all in a large vessel and cover with cold vine- 
gar; set on the stove till it comes to a boil. Then take i lb. of druggist 
mustard and put in a dish with enough cold vinegar to make a thin bat- 
ter, and stir all the lumps out; add this to the mixture on the stove, 
with 1 bottle of imported chow-chow, (as it gives a better flavor); let it 
all boil 20 mins,, then bottle. 
Cucumber Pickles 
The cucumbers should be small, fresh, and sound. Make a brine 
strong enough to bear up an egg, boil and skim tt, pour upon the cucum- 
bers and let it stand 24 hrs. Take good vinegar, cloves, pepper, and 
cinnamon, and boil together. Place the cucumbers in a large stone jar, 
and pour the hot spiced vinegar over them. If you wish them green, 
add a little alum with the spices, to boil in the vinegar. Cover them 
well. Some add 2 cupfuls of sugar to every gal. of vinegar. 
East India Pickle. 
Take radish pods, green peppers, long and round, green grapes, capers, 
nasturtions, walnuts, butternuts, peaches, apricots, cherries, and button 
onions; pour over them a hot strong brine, and let them stand for 4 
days, stirring them every day. Boil a well spiced pickle and pour over 
them boiling hot; mustard seed may be added, and then it must be 
covered close from the air. This will keep 2 yrs. Pickles should be 
kept in stone or wood. 
Lambs’ Tongues, To Pickle. 
The tongues should be soaked in salt and water 2 days and then boiled 
until the skin can be taken off. Place in a jar and cover with scalded old dk, carlin’s recipes. 
149 
vinegar, to which add 1 cupful of brown sugar, 1 tablespoonful of 
whole black pepper, 1 of cloves and allspice mixed. It is better to split 
the tongues lengthwise. They can be used in 3 or 4 days. 
Pickled Mangos. 
Take small green melons that are fine and hard, cut out an oval 
shaped piece, remove the inside and lay them in weak brine 24 hrs. 
Drain them and fill with green cucumbers, small onions, horseradish 
shreded fine, mustard seed, whole black pepper, allspice, cloves and 
ginger root. Sew in with coarse thread the piece that was taken out. 
Place in a jar and cover with scalded vinegar, to which add 1 coffee- 
cupful of brown sugar and 2 doz. bird-peppers, or capsicum. 
Nasturtions, To Pickle. 
As you collect the nasturtions, soak them in salt and water 3 days, 
changing it once; when you have enough, pour off the brine, and pour 
on scalding vinegar. 
Pickled Onions, 
Take fine white onions—not too large—peel them, and let them stand 
in strong brine for 4 days, changing the brine twice. Heat more brine to 
a boil, throw’ in the onions, and boil 3 mins. Throw them in cold water 
and leave them there for 4 hrs. Scatter among them whole mace, white 
peppercorns, and cloves; pack in jars. Fill up with scalding vinegar, 
and put in 1 cupful of sugar for every gal. Cork while hot. They can 
be used in a month, but will be better at the end of 3 months. 
Pickled Oysters. 
Drain a qt. of large fresh oysters, and cover them with cold sharp vin- 
egar; add a little cayenne pepper, a tablespoouful of sugar, and a few 
blades of mace. Hot vinegar or cloves should not be used, as they make 
the oysters dark and shriveled. They can be used in a few hrs. 
Peppers, To Pickle. 
After taking out the seeds carefully from green peppers, soak them 9 
days in salt and water, changing the water every day, and keeping them 
in a warm place. Stuff them with chopped cabbage, seasoned writh cin- 
namon, cloves and mace; put them in cold spiced vinegar. 
Plums, To Pickle Like Olives. 
Take the plums before they are quite ripe, and put them into a sauce- 
pan with some white wine vinegar, salt water, fennel seed, and dill, as 
much of each as will impart a flavor to the pickle; when it boils put in 
the plums, let it boil again, then take it off; let it stand till cold, then 
put them into iars. 
Pickled Tomatos. 
Mix in a stone jar 1 oz. of mustard, i oz. of cloves, oz. of pepper, 
with | a jar of vinegar. Lay in the tomatos with 1 doz. onions, and 150 
old dk carlin’s recipes. 
cover it close for a month. They will then be fit for use, and if the jar 
is kept well covered, will keep for a year. The onions may be omitted 
and more spices substituted. Do not select tomatos that are very ripe. 
Green Tomato Pickles. 
Slice green tomatos and put them in a basket, in layers, to drain, 
scattering salt over them, about a teacupful to each gal. Next day 
slice i the quantity of onions, and lay them and the tomatos in alternate 
layers in a jar, with spices between the layers. Fill the jar with cold 
vinegar. 
SWEET PICKLES. 
Pickled Cherries. 
The cherries must be pitted and put into jars. Make a sirup of 5 lbs. 
of brown sugar, 1 pt. of vinegar, a few cloves, and some allspice, always 
taking care to pour the liquid over the fruit boiling hot, after being well 
skimmed, each morning until the sirup is thick. 
Sweet Cucumber Pickles. 
Slice 2 doz. large cucumbers, boil them for 1 hr. in vinegar enough to 
cover them, and set aside in the hot vinegar. Allow to each gal. of cold 
vinegar 1 pt. of sugar, 1 tablespoonful of celery seed, 1 of black pepper, 
1 of ginger, 1 of cinnamon, 1 of garlic, sliced, 1 of horseradish, scraped, 
1 of turmeric, 1 teaspoonful of cloves, 1 of allspice, 1 of mace, and | a 
teaspoonful of cayenne pepper. Stew the cucumbers in this pickle 2 
hrs. They can be used when cold. 
Ripe Cucumber Pickles. 
Pare and seed ripe cucumbers. Slice each cucumber lengthwise into 
4 pieces, or cut into fancy shapes, as preferred. Let them stand 24 hrs. 
covered with cold vinegar. Drain them; then put them into fresh vin- 
egar, with 2 lbs. of sugar and 1 oz. of cassia-buds to 1 qt. of vinegar. 
Boil all together 20 mins. Cover them closely in a jar. 
Pickled Melons, 
Peel off the skin, and cut the rind in pieces about 2 ins. long and 1 in. 
wide. Cover them with boiling alum water and let them remain in it 
for a day or more, then drain well. Make a sirup of 2 lbs. of sugar to 1 
pt. of vinegar. After boiling the melon in this until clear, boil down 
the sirup and pour over the melon hot. 
Pickled Peaches. 
Lay 10 lbs. of pared peaches in 4J lbs. of sugar for 1 hr.; drain off the 
sirup and put over the fire with about a cupful of water. Boil until the old ok. carlin’s ui:ciri;s. 
151 
scum ceases to rise. Skim; put in the fruit and boil 5 mins. Take out 
the peaches with a skimmer and spread on dishes to cool. Add 1 qt. of 
vinegar, some mace, cinnamon and cloves to the sirup. Boil 15 mins, 
longer, and pour over the fruit in glass. 
Pears, To Pickle. 
Pare them, being careful, in cutting out the blossoms, not to bruise 
the pears. Stick cloves occasionally around the pear, putting one in 
the blossom end. Make a sirup as for cherries, adding stick cinnamon. 
Boil in the sirup 20 mins. 
Pickled Plums. 
Take plums that are firm and hard, and prick them well with a fork, 
being careful not to bruise them or break off the stems. Make a sirup 
as for cherries. 
Quince, To Pickle. 
Pare and cut h doz, quinces into small pieces, and put them with 1 
gal. of water and 2 lbs. of honey into a large saucepan; mix them 
together well, and set them on a slow lire for A hr.; strain the liquor 
into a jar; when quite cold wipe the quinces perfectly dry, and put 
them into it; cover them very close. 
Strawberry Pickle. 
Ingredients; 7 lbs. of strawberries, 3i lbs. of brown sugar, H pts. of 
cider vinegar, 1 oz. of cloves, 1 oz. of stick-cinnamon. Place the straw- 
berries and spices in alternate layers in a deep dish. Boil the sugar and 
vinegar 8 mins., and pour it over them, letting them remain until the 
next day. The second day pour the liquor off and boil it again 3 mins., 
returning it, as before, to the strawberries. Let them remain until the 
third day, when boil all together over a slow fire for | hr. Put it away 
in jars. 
PRESERVES, JAMS, AND JELLIES. 
Apple Butter. 
Boil down a kettleful of cider to f the original quantity. Core, pare, 
and slice juicy apples, and put as many into the cider as it will cover. 
Boil slowly, stirring often, until the apples are tender to breaking, 
then skim them out and drain well. Put in a second supply of apples, 
as many as the cider will hold, and stew them soft. After taking from 
the fire, pour all together into a tub or large crock; cover and let it 
stand 12 hrs. Return to the kettle, and boil down until it is brown in 
color, and of the consistence of soft soap. Spice to taste. This will 
keep all winter, if put in jars in a cool, dry place. 152 
old dr. carlin’s recipes. 
Preserved Apples. 
Pare and core the apples, which should be bell-flowers or pippins. 
Cut into halves or quarters, as suits the size of your jars. Let them 
stand over night in enough cold water to cover them. In the morning 
put them in the kettle with the same water, and let them cook gently 
till you can just stick a fork in them. Take the fruit out with a skim- 
mer, weigh it, and to each lb. of fruit allow f lb. of sugar. Put the 
fruit and sugar into the kettle, with enough of the water to make a 
good sirup, and let them boil gently until they are clear. Take out 
carefully with the skimmer and put in the jars; fill the jars to the top 
with the sirup. If there is a large quantity of fruit, and the kettle is 
not large, it is best to put the fruit in the sirup a little at a time. A few 
quinces cut up among them, or the juice of 2 lemons to every 3 lbs. of 
fruit improves them. 
Candied Fruits. 
Boil peaches, plums, pears, apricots, cherries, or almost any fruit 
dressed, in a thick sirup made with 1 teacupful of water to each lb. of 
sugar, until tender •— no longer. Let them remain 2 days in the sirup; 
then take them out, drain them, and sprinkle sugar over each piece 
separately. Dry them slowly in the sun or in an oven not too warm. 
Preserved Citron Melons. 
Take 2 fresh lemons to 1 lb. of melon, and sugar equal in weight to 
the lemon and melon. Take out the pulp of the melon, cut it in thin 
slices, and boil it till tender. Take it out and boil the lemon in the 
same water about 20 mins. Take out the lemon, add the sugar and a 
little more water. Let it boil until clear; then add the melon and let it 
boil a few mins. 
Grape Preserves. 
Squeeze with your fingers the pulp from each grape. Put the pulps 
on the fire, and boil them until they are tender; then press them through 
a colander, so that the seeds may be taken out; now add the skins to 
the pulps and juice. Put a cupful of sugar to each cupful of fruit, and 
boil all together until of a thick consistence. Green-grape preserves are 
also nice. In managing the green grapes, halve them, and extract the 
seeds with a small knife. Put also a cupful of sugar to a cupful of 
fruit. Many prefer the green to the ripe grape preserves. 
Greengage Marmalade. 
When the plums are thoroughly ripe take off the skins; weigh and 
boil them quickly, without sugar, for 50 mins., keeping them well 
stirred; then to every 4 lbs. add 3 of good sugar reduced quite to pow- 
der; boil the preserve from 5 to 8 mins, longer, and clear off the scum 
perfectly before it is poured to be put into the jars. When the flesh of 
the fruit will not separate easily from the stones, weigh and throw the 
plums whole into the preserving-pan, boil them to a pulp, pass through 
a sieve, and deduct the weight of the stones from them when appor- OLD DK. OAKLIN’S KEOD’LS. 
153 
tioning the sugar to the jam. The Orleans plums may be substituted 
for greengages in this recipe. Greengages stoned and skinned, 6 lbs., 
50 mins. Sugar, 4£ lbs., 5 to 8 mins. 
Lemon Preserves. 
1 lb. pounded loaf-sugar, lb. butter, G eggs and the whites of 4 well 
beaten, the rind of 2 lemons grated, and the juice of 3. Mix together 
and let it simmer till of the consistence of honey. Be careful to stir all 
the time or it will burn. 
Brandy Peaches. 
After pricking the peaches with a needle, put them into a kettle with 
cold water, heat the water, scald them until sufficiently soft to penetrate 
with a straw. To every lb. of peaches take i lb. of sugar, make the 
sirup with the sugar, and while it is a little warm, mix f as much of 
white brandy with it; put the fruit into jars and pour the sirup over it. 
For this purpose the late white clingstones are the best. 
Peach Marmalade. 
Pare, stone, and weigh the fruit; heat slowly to draw out the juice, 
stirring up often from the bottom witli a wooden spoon. After it is 
hot, boil quickly, still stirring, f hr. Add sugar, allowing | lb. to each 
lb. of fruit. Boil up well 5 mins., taking off all the scum. For every 
3 lbs. of fruit, add the juice of a lemon, and the water in which \ of the 
kernels have been boiled and steeped. Stew all together 10 mins., stir- 
ring to a smooth paste. Put up hot in air-tight cans, or, when cold, in 
small stone or glass jars, placing branched paper on the surface of the 
marmalade. The flavor is improved by stirring in with the peaches a 
ripe pineapple, cut up fine. 
Preserved Peaches. 
For preserving, the Crawfords are the best. Pare the peaches and 
stone a part of them. To each lb. of peaches allow } lb. of sugar. Boil 
the peaches in a thin sirup until tender, but not till they break. Put 
them into a bowl and pour the sirup over them. Let them stand 2 days 
in a dry, cool place. Then make a new, rich sirup, allowing f lb. of 
sugar to 1 of fruit. Drain the peaches from the first sirup, and boil 
them, until clear, in the last. The first sirup must not be added, as it 
is somewhat bitter, but may be used for any other purpose. 
Baked Pears. 
Take i doz. fine pears; peel, cut them in halves, and take out the 
cores; put them into a pan with lb. of sugar, and some water. Set 
them in a moderate oven till tender, then put them on a slow fire to 
stew gently ; add grated lemon-peel, and more sugar, if necessary. 
Preserved Pears, 
Put them up just as you do peaches; pare them, but do not divide 
them, and leave the stems on. 154: 
OLD DK. CAKLUSf’s KECIPES. 
Pineapple Marmalade. 
Pare, slice, core, and weigh the pineapple; then cut into small bits. 
Make a sirup of 1 teacupful of water to 3 lbs. of sugar; melt and heat 
to a boil. Heat the fruit in a vessel placed within one of boiling water, 
covering it closely to keep in the flavor. When it is hot throughout and 
looks clear, add to the sirup, and boil together 4 hr., or until it is a clear, 
bright paste. 
Quince Marmalade. 
Pare, core, and slice the fruit; stew the skins, cores and seed in a 
vessel by themselves, with water enough to cover them. Strain off the 
water through a thick cloth, when it has simmered long enough to 
extract all the flavor, and the parings are broken to pieces. When this 
water is almost cold put the quinces into a preserve kettle, and pour it 
over them, stirring and mashing the fruit with a wooden spoon as it 
becomes soft. Add the juice of 2 oranges to every 3 lbs. of fruit. 
When reduced to a smooth paste, stir in | lb. of sugar for every lb. of 
fruit; boil 10 mins, more, stirring constantly. When cool put into 
small jars, with brandied papers over them. 
Crabapple marmalade is made in the same way. 
Quince Preserves. 
Use the same rule as given for preserving apples. The largest, ripest 
fruit is the best. 
Green Tomato Preserves. 
Take 8 lbs. of small, green tomatos; pierce each with a fork; add 7 lbs. 
of sugar, the juice of 4 lemons, and 1 oz. of ginger and mace mixed. 
Heat all together slowly, and boil till the fruit is clear. Skim it from 
the kettle, and spread upon dishes to cool. Place the fruit in jars; boil 
the sirup thick, and pour, while hot, over the fruit. 
Preserved Watermelon Rinds. 
Peel the melon, and boil it in just enough water to cover it till it is 
soft, testing with a fork. Allow 1 lb. of sugar to each lb. of rind. 
Simmer the rinds 2 hrs. in the sirup, and flavor it with lemon-peel 
grated and tied in a bag. Put the melon in a tureen, boil the sinip till 
it looks thick, and pour over it. Give the sirup another boil the next 
day and put the juice of 1 lemon to each qt. of sirup. Do not use too 
much of the peel as that will make it bitter. 
Every-Day Blackberry Jam 
Dry your berries with a towel if they are not picked in dry weather; 
to every lb. of fruit add | lb. of sugar; cook for 1 hr., stirring all the 
time; no water. Put in patent glass jars. Ought to keep until next 
blackberry season. OLD DR. CAR I,L\’S RECIPES. 
155 
Currant Jam. 
Boil 1 pt. of currant juice with 8 pts. of sugar; add 4 qts. of currants. 
Let it simmer until quite thick, then put it away in jars. 
Gooseberries. 
The tops and tails being removed from tiie gooseberries, allow an 
equal quantity of finely pounded loaf-sugar, and put a layer of each 
alternately into a large deep jar; pour into it as much dripped currant- 
juice, either red or white, as will dissolve the sugar, adding its weight 
in sugar; the following day put all into a preserving-pan and boil it. 
Gooseberry Jam. 
Take what quantity you please of red, rough, ripe gooseberries; take 
A their quantity of lump sugar; break them well, and boil them together 
for hr., or more, if necessary. Put into pots and cover with paper. 
Grape Jam. 
Pulp the grapes, saving the skins; put the grapes and juice into a pan. 
and cook for a moment; strain through the colander, and add the skins. 
Allow 1 pt. of sugar to each qt.; cook until quite thick, and put away 
in jars. 
Peach Jam. 
Peel the peaches, and cut them up, adding £ of their weight in sugar ; 
the jam will not require any water if cooked slowly and with care. 
Cook over a slow fire for 2 or 3 hrs. Seal in cans, or put away in jars. 
The peaches must be riper than for canning. 
Raspberry Jam. 
Boil the fruit \ hr., or till the seeds are soft. Strain i of the fruit, 
throwing away the seeds. Add 1 lb. of sugar for each lb. of fruit; and 
boil the whole 10 mins. To give it a pleasant flavor, you can add a little 
currant-juice with an equal quantity of sugar. 
Clear Apple Jelly. 
Pare and cut up 5 doz. large, juicy, acid apples; put them in a pan 
with as much water as will cover them, let them boil gently until soft, 
then when cold, strain them through a jelly bag; put the juice in 
your preserving pan, and to.each pt. of juice put 1 lb. of fine sugar and 
the peel of 2 lemons, then boil it until it is reduced to the stiffness of 
calves’-foot jelly; skim it well, add the juice of a lemon; it should be 
made in September, as the flavor of the apple is better. 
Jelly may be made from apricots, raspberries, grapes, and other 
fuits, using 1 lb. of sugar for each pt. of juice, and following the direc- 
tions. 156 
OLD DK. CABLIn’s RECIPES. 
Calves’ Foot Jelly. 
To 4 feet add £ gal. of water and let it boil till the meat falls from the 
bones; strain, and when cold, take olf the fat; put in 1 lb. of good 
sugar, 1 pt. of good wine, the rind of a fresh lemon with juice, the 
whites and shells of 6 eggs, broken up together. Boil 10 or 15 mins., 
strain through a fine sieve and put into a mould. 
Crab-Apple Jelly. 
Cut Siberian crab-apples to pieces, but do not pare or remove the 
seeds, as they improve the flavor of the jelly. Put into a stone jar, set 
in a pot of hot water, and let it boil 8 or 9 hrs. Cover closely and leave 
all night in the jar. Next morning, squeeze out the juice, adding 1 lb. 
of sugar for every pt., and manage as you do currant jelly. A little 
water may be added, if the apples are very dry. 
Cranberry Jelly. 
Make a very strong isinglass jelly. When cold, mix it with a double 
quantity of cranberry juice pressed, sweeten it with loaf sugar, and 
boil it up; then strain it into a shape. 
Currant Jelly. 
Pick and wash your currants; mash them with a wooden spoon in the 
preserving-kettle, and let them simmer for 10 mins, after they have 
come to a boil; then strain through a flannel bag, and add to every pt. 
of juice 1 lb. of good white sugar; boil rapidly for 10 or 15 mins., skim- 
ming the sirup ; put in glasses while hot, but do not close them till the 
jelly is perfectly cold. 
French Currant Jelly. 
Mash and strain currants, and for each pt. of currant-juice have ready 
1 qt. of raspberries; mash the raspberries in the currant-juice, first cold: 
then boil slowly for 15 mins., stirring all the time; then strain; put all 
back into the kettle, and to each pt. of fluid add f lb. of pulverized 
sugar; boil very gently for \ hr. until it jellies, stirring and skimming. 
Grape Jelly. 
If necessary, wash the grapes and pick them from the stem; drain 
well and scald them in your preserve kettle; then drain through a jelly 
bag. Add 1 lb. of sugar to every pt. of juice. Boil 20 mins., skim, 
and put into bowls or jelly-tumblers. A nice jelly for game or roast 
meats. 
Lemon Jelly. 
Dissolve i of a box of gelatine in \ a cupful of hot water. Take juice 
and rind of 1 lemon and 1 teacupful of sugar. Add the gelatine and 
stir well. Add nearly 1 qt. of boiling water; then strain and place on 
the ice. old dr. caelin’s recipes. 
157 
Quince Jelly. 
Wash, clean, and cut in pieces, 1 doz. quinces; cover them with 
water; let them boil jO pieces. The fruit will be whiter if boiled in a 
covered can or kettle. Strain through a jelly-bag. To each pt. of juice 
allow f lb. of white sugar. Boil from 15 to 20 mins. If not clear after 
it is boiled, strain and put away in cups or moulds. 
Wine Jelly. 
Dissolve 1 oz. of gelatine in a little over | pt. of cold water. Let it 
stand jr hr., then put in a little over £ pt. of boiling water, then I pt. of 
wine; sweeten to taste; let it boil up, then strain through a flannel bag. 
SUPPER DISHES. 
Meats —Potted Beef. 
Take lbs. of lean beef and free it from the skin and gristle: put it 
into a covered stone jar, with 8 dessertspoonfuls of hot water, and 
stand it in a deep stewpan of boiling water, to boil slowly for nearly 4 
hrs. When done, take it out, mince it fine, and pound it in a mortar. 
With a seasoning of pepper, salt and pounded mace, mix some butter 
and a little of the gravy from the jar; press it into pots, pour butter 
over the tops, and tie down for use. 5 ozs. of butter should be used. 
Pressed Chicken. 
Cut the chicken up and boil in as little water as possible, keeping it 
well covered. Season well with pepper, salt and a little mace, when 
sufficiently done to slip from the bones. Allow 1 teacupful of the 
liquor in which they are cooked to each chicken. Have ready 4 oz. 
of Cooper’s isinglass in 1 cupful of cold water, then bring to a boil, that 
it may be thoroughly dissolved, add and mix well. Put away in a 
mould or deep dish and slice when needed. It is better not to chop the 
chicken, but separate it into small bits with a fork. 
Head-Cheese. 
Boil the head, feet, and tongue in salted water till the meat will slip 
from the bones, skim while boiling, and drain well. Season with salt, 
pepper, sage, sweet marjoram, a little powdered cloves, i- cupful of 
strong vinegar. Cut the large pieces instead of chopping them. Pack 
hard in moulds or bowls, strewing in each layer bits of tongue, cut in 
oblongs, squares, and triangles. Put a plate on the top of each mould, 
and a weight on this. Nice sliced for tea, with a dust of cloves, vine- 
gar, and mustard, or seasoned slightly with mustard, and warmed in a 
frying-pan, with enough butter to prevent burning. Some like it 
dipped in beaten egg, then in cracker crumbs, and fried for-breakfast. 158 
old dr. caklin’s recipes. 
Beef or Veal Loaf. 
Take 3 lbs. of beef or veal, chopped fine, 1 tablespoonful of salt, 1 tea- 
spoonful of black pepper, 8 tablespoonfuls of rolled crackers, 3 of cream 
or milk, a piece of butter the size of an egg, 1 nutmeg, and 2 well beaten 
eggs ; stir in 1 sheet of dissolved isinglass. Mould into a loaf, over 
which sprinkle rolled cracker, with small pieces of butter dotted over 
the surface. Bake 2 hrs., and slice thin, when cold. 
Jellied Veal. 
Wash a knuckle of veal, cut it into 3 pieces, and boil slowly until the 
meat will slip easily from the bones; then take out of the liquor; remove 
all the bones, and chop the meat fine. Season with pepper, salt, mace 
and thyme or sage. Put back into the liquor, and boil until it is almost 
dry. Turn into a mould until next day. Set on the table cold; garnish 
with parsley. The juice of a lemon is an improvement. 
CHEESE. 
Stewed Cheese 
1 teacupful of crumbled cheese, 2 teacupfuls of milk, 2 of bread 
crumbs, a teaspoonful of mustard, pepper and salt to the taste. Heat 
the milk and cheese together until the latter melts, then mix in the 
other ingredients and let it boil up through a moment or two, stirring 
constantly. Splendid relish for tea. 
Cheese Fondu, 
A pt. bowl full of minced cheese, which should not be of a rich kind; 
the same quantity of bread crumbs; 2 well beaten eggs; 4 a nutmeg; 1 
teaspoonful of salt. Heat 1 pt. of milk boiling hot, and in it a large 
tablespoonful of butter; pour the boiling milk over the other ingredients, 
and mix well; cover the bowl with a plate, and set it back on the range 
for 3 or 4 hrs. to dissolve, stirring occasionally, and being careful it 
does not cook, i hr. before supper butter a nice pie-plate and pour 
into it the mixture; set it in a quick oven and brown, sending it to 
table very hot. Tins depends for its success on being quite smooth, 
and the cheese all dissolved. 
French Rarebit, 
Take 3 ozs. of cheese, cut in small square pieces, and set it to fry with 
a little piece of butter. When your cheese begins to melt have 3 eggs 
beaten up with salt and pepper; pour them upon your cheese; stir and 
roll it into a sort of muff, and take it off. The whole operation should 
not take more than 2 or 3 mins. OLD DK. C A KLIN’S RECIPES. 
159 
Pastry Remakins. 
i lb. of puff paste, 2 ozs. of grated cheese, \ teaspoonful of pepper, 
and a little salt. Roll the paste out thin; mix the cheese, pepper, and 
salt, and strew it over half the paste, then turn the other half over it. 
Cut in strips £ in. wide, and bake them in a quick oven from 10 to 15 
mins. Sprinkle a little grated cheese over them before serving. They 
look better crossed at right angles upon the plate. 
Cheese Souffle. 
Melt £ oz. of fresh butter in a saucepan, stir it into a tablespoonful of 
flour; when the 2 are well amalgamated, put in a small quantity of milk, 
and about 3 ozs. of grated Parmesan cheese. Stir the mixture on a slow 
fire until it assumes the appearance of thick cream, but be careful not 
to let it boil; then add some white pepper; mix thoroughly, and, if re- 
quired, add a little salt; keep on stirring the mixture at a very moder- 
ate heat for about 10 mins.; take the saucepan off the fire, and stir the 
contents occasionally until quite cold, then stir into them the yolks of 3 
eggs, beaten up with a little milk and strained, and finally the whites of 5 
eggs whisked into a stiff broth. Half fill some small paper cases with 
the mixture, put them into the oven and bake until done—from 10 to 15 
mins. 
Improved Welsh Rabbit. 
1 teacupful of crumbled cheese, 1 of milk, and 1 egg. Melt the cheese 
in the milk, then add the egg well beaten, and pepper and salt to the 
taste. Pour it over dry toast. 
DRINKS. 
Ginger Beer. 
Take 1 cupful of ginger, 1 pt. of molasses, 1| pailfuls of water, and 1 
cupful of lively yeast. In warm weather it may be made cold, but in 
cold weather scald the ginger with 2 qts. of hot water, and the rest cold. 
Put in the yeast slightly warm. Put in jars or bottles and cork securely. 
It will keep for several weeks. 
Instantaneous Ginger Beer. 
Take about 1| pts. of water, 4 teaspoonfuls of ginger, and 1 table- 
spoonful of lemon juice; sweeten it to the taste with sirup or white 
sugar. Have ready an ordinary glass bottle, a cork to fit the bottle, a 
string to tie it down, and a mallet to drive down the cork. Put into 
the bottle a heaped teaspoonful of the supercarbonate of soda, pour in 
the liquor, cork immediately, tie it down, then shake the whole up well, 
cut the string, and the cork will fly out. Turn it out and drink imme- 
diately. 160 
old dr. carlin’s recipes. 
Root Beer. 
Take sarsaparilla root, and dry sassafras bark, of each i lb., and 3 ozs. 
af wintergreen, stem and leaf; bruise the roots, barks, and leaves, and 
boil, to get the strength, in 5 gals, of water. Strain into a keg; if not to 
be bottled, and add i gal. of molasses; when cooled to 65° or 60°, put 
in | pt. of yeast, and let stand 2 hrs., when the keg is to be filled with 
11 gals, of water. If to be bottled, this can be done in a tub or jar, cov- 
ering over to allow it to work for 5 or 6 hrs., then bung, or bottle as the 
ease may be. 
Spruce Beer. 
Pour 8 gals, of cold water into a barrel; to this add 8 gals, of boiling 
water; then put in 6 tablespoonfuls of essence of spruce, and 16 lbs. of 
molasses. When cold, add i pt. of yeast, roll the cask about and shake 
it well. Keep it in a warm place, with the bung open for 2 days. By 
this time it will be ready to bottle, or put in stone jars, well corked, and 
it will be fit for use in a week. 
Cherry Bounce, 
Take 4 lbs. of sour cherries, and the same quantity of sweet cherries, 
and crush to pieces by pounding in a deep wooden vessel with a small 
billet of wood. Beat hard enough to crack all the stones. Place in a 
deep stone jar, mix well with 2i lbs. of sugar, and cover with 1 gal. of 
best whisky. Shake well and turn into a demijohn. Cork tightly and 
let it stand a month, shaking it every day, and another month without 
touching it. Then strain off and bottle. It is better a year than 6 
months old. 
Grape Champagne to Equal Foreign. 
Gather the grapes when they are just turning, or about half ripe. 
Pound them in a tub, and to every qt. of fruit put 2 qts. of water. Let 
it stand in a mash-tub 14 days, then draw it off, and to every gal. of 
liquor add 8 lbs. of lump-sugar. When the sugar is dissolved, cask it, 
and, after it is done working, bung it down. In about 6 months it will 
be fit to drink, when it should be bottled, and the corks tied down, or 
wired if it is to be kept more than a year. 
Chocolate. 
To 1 qt. of water, and 1 pt. of milk, allow 4 tablespoonfuls of Baker’s 
chocolate; let it boil 5 mins.; sweeten to taste, when served. 
Mulled Cider. 
Boil 1 qt. of cider, watered, if too strong, with cloves and allspice. 
Beat 6 eggs, sweeten, and add them to the boiling cider, with 1 pt. or 
more of cream. Pour the liquor from one pitcher to another till it has 
a fine froth, and serve it warm. OLD DR. CARLIN’S RECIPES. 
161 
Sherry Cobbler. 
Lay in a wide-mouthed qt.-pitcher several slices of pineapple, cut in 
quarters, a lemon and an orange, sliced thin, and sprinkle sugar and 
pounded ice between the layers. Cover with sugar and ice, and let all 
stand together 5 mins. Add then 2 tumblerfuls of water, and more 
sugar, using in all cupful of powdered sugar, and stir well to dissolve 
this. Fill the pitcher nearly full of powdered ice, pour in the wine, and 
stir up from the bottom, until the ingredients are thoroughly mixed. 
Place a slice of each kind of fruit in each goblet before pouring the 
liquid. It is best sucked through a straw or glass tube. 
Coffee, To Roast. 
Wash and drain 2 lbs. of coffee; after placing it to dry, peel an onion 
and slice it over the top, and brown with the coffee. Stir in a piece of 
butter the size of a hickory nut, when about done. The onion gives the 
coffee a fine flavor, and a bright yellow color. 
Coffee, To Make. 
1 tablespoonful of coffee for each person, and o gills of boiling water 
to each tablespoonful of coffee should be used. Wet the ground coffee 
with cold water, stir in a part of an egg, not more than a spoonful, as 
more prevents the extraction of the strength from the coffee. Pour on 
boiling water, and let it boil 10 or 15 mins.; pour out a cupful and pour 
it back to clear the spout, if you do not use an urn. Let it settle a few 
mins, before sending to the table. 
Good coffee may be made without egg by putting the dry coffee into 
the vessel, pouring boiling water upon it, and letting it boil from 5 to 10 
mins, without stirring. 
The best way to make coffee, is to soak it over night in the egg and a 
little water. In the morning, add as much cold water as you want 
coffee, and let it come to a boil. It is then ready for use. 
Some use patent coffee-pots, and this makes coffee without boiling. 
Cafe an Lait. 
Make your coffee as usual, except leaving out half the water; add 
same quantity of unskimmed milk, and let it boil. Very nice after- 
dinner coffee. 
Blackberry Cordial. 
Tie i oz. grated nutmeg, i oz. powdered cinnamon, i oz. allspice, and 
i oz. cloves, in thin muslin bags; boil 1 qt. of blackberry juice, 1 lb of 
sugar, and the spices together 15 mins, and skim well; add 1 pt. best 
brandy, and set aside in a closely covered vessel to cool. When cold, 
strain out the spices and bottle, sealing the corks. 
Peach Cordial. 
Put as many peaches in an earthen pot as may be covered with 1| gals, 
of brandy; add to them some peach kernels and fresh peach leaves, 
11 162 
OLD DK. OAKLIN’S liECIPES. 
Let them remain in the liquor 48 hrs., then strain the liquor through a 
sieve; then mix 5 lbs, of white sugar with gals, of water; boil and 
strain it through some muslin. When cold, add it to the liquor, and 
bottle it for use. The peach leaves ai’e best about the time the fruit is 
ripe. 
Ginger Cordial. 
To each pt. of strained white currant juice add 1 qt. of best Scotch 
whisky, oz. ginger bruised, 1 lb. of best loaf sugar and the rind of a lemon. 
Put it into a jar, tie it down very closely, and let it stand 24 hrs. Then 
strain it through a jelly-bag, or filter through paper; the latter is best. 
Bottle and cork it well. In 2 yrs. it will be in perfection. 
Lemon Cream. 
Squeeze a large lemon, and grate the peel; add 1-J cupfuls of water, 
and heat it over the fire. While it is heating, rub 2 tablespoonfuls of 
corn-starch smooth, and beat the yolks of 3 eggs; then stir the lemon- 
water gradually into the com-starch, add the egg, and set it on the fire 
to thicken gradually, like boiled custard. After it is done beat the 
whites of the eggs stiff and stir them in; then pour into small tumblers 
or lemonade glasses and set them in the ice-chest to get very cold by 
dinner time. 
Ginger Cool Drink. 
To 6 gals, of water, put 8 lbs. of common loaf sugar, the whites of 3 
eggs well beaten up, and 3 ozs. of the best ginger finely powdered and 
well mixed with a little water before it is added to the rest. Let it boil 
gently, and take off the scum thoroughly; it should boil 1 hr.; let it 
cool, and then add the juice of 3 large lemons, and also the peel, taken 
off as thin as possible, and without any of the white; before it is quite 
cold, add to it rather more than a tablespoonful of yeast, and then put 
the whole in a cask and bung it up very tight; let it stand for a fort- 
night more when it will be fit for use. 
Egg Nogg. 
Beat the yolks of 6 eggs with i cupful of sugar, and stir into 1 qt. of 
rich milk. Add i pt. of best brandy, and flavor with nutmeg. Lastly, 
whip in the whites of 3 eggs, beaten very stiff. 
Wine Flip. 
Separate the yolks from the whites of 6 new-laid eggs, and whisk the 
yolks until they become a thin fluid. Put 1 qt. of port wine into a 
saucepan over a clear fire, with a little grated nutmeg, a few cloves, 1 
blade of cinnamon, and a few slices of lemon peel cut very thin; add 
sugar to your taste. Let it simmer for a short time, then pour it into a 
bowl into which you have previously put the beaten yolks of the eggs, 
stirring it quickly with a spoon as you pour in the wine. Beat the 
whites to a good froth, and place it over the ingredients in the bowl. 
Serve it in champagne glasses. OLD DE. CAELIN’S EECIPE8. 
163 
Gingerette. 
Pour 1 qt. of good gin over 2 lbs of washed currants; add the peel of 
2 lemons cut very thin, and let it stand 3 days. Then strain it, and add 
1 oz. of the finest ginger, bruised, and 1 lb. of loaf sugar to each pt. 
Let it stand a few days, stirring it once a day. Then strain it again and 
bottle it for use. 
Milk Lemonade. 
To } pt. of sherry wine, and i pt, of lemon juice, add 6 ozs. of loaf 
sugar, and 1 pt. of water, poured in when boiling. To this add not 
quite 1 pt. of milk, and strain the whole. 
Milk Lemonade. (2). 
Loaf sugar, 1| lbs., dissolved in 1 qt. of boiling water, with | pt. of 
lemon juice, and 1| pts. of milk. This makes a capital summer beverage. 
Lemonade or Sherbert. 
Use 3 lemons to 1 qt. of water. Take the yellow peel from the lem- 
ons, and, unless you wish to use the sherbert immediately, leave it out. 
Slice and squeeze the lemons upon the sugar, add a very little water, 
and let them stand 15 mins. Then ice well, fill up with water, stir 
and pour. 
Mead. 
To a gal. of water put 4 lbs. of honey; boil it f hr.; skim it. Add 1 
oz. of hops; boil it hr., and let it stand till next day; put the quantity 
made into your cask; to 13 gals, of the liquor add 1 qt. of brandy. 
Lightly stop it till the fermentation is over, then stop it very close. 
Keep it a year in cask. 
Mint-Julep. 
Bruise several tender sprigs of fresh mint in a teaspoonful of sugar, 
dissolved in a few tablespoonfuls of water. Fill the glass to £ with 
brandy, claret, sherry, or any wine preferred, and the rest with finely 
pounded ice. Insert some sprigs of mint, with the stems downward, so 
that the leaves above are in the shape of a boquet. Drink through a 
straw. 
Cream Nectar. 
Put the following articles in a dish and heat it, but not to the boiling 
point: 1 oz, of tartaric acid, 1 oz. of cream of tartar, 1£ lbs. of white 
sugar, 1 pt. of water, the whites of 2 eggs, well beaten, 1 tablespoonful 
of flour. Then add 1 drop of good oil of lemon, or any other flavor you 
prefer. To use, take a glass f full of water, add 8 tablespoonfuls of the 
sirup, and as much soda as you can put on a dime. This makes a re- 
freshing summer drink. 
Orangeade. 
Make orangeade in the same way as lemonade, substituting oranges 
for lemons. 164: 
OLD DR. CARLIN'S KKCIi'ES. 
Orgeat. 
Blanch and pound f lb. of sweet almonds, and 30 bitter, with a spoon- 
ful of water; stir in, by degrees, 2 pts. of water, and 3 of milk, and 
strain the whole through a cloth. Dissolve lb. of fine sugar in 1 pt. of 
water; boil and skim it well; mix it with the other, as likewise 2 spoon- 
fuls of orange-flower water, and 1 teacupful of the best brandy. 
Ginger Pop. 
Pour a few qts. of boiling water on 7 ozs. of finely bruised ginger root, 
steep for 1 hr., and strain into a tub, in which dissolve 15 lbs. of crushed 
or coffee sugar, with 2 gals, more of warm water, (not above 65°), and 
add | pt. of yeast, oz. of essence of lemon, 1 a teaspoouful of essence 
of cloves; stir and let stand for 2 hrs.; then add enough water so that 
there shall be 15 gals, in all, and cork tightly for use or sale. Can be 
used in a day or so. 
Slice 2 lemons, cover with 1 a cupful of powdered sugar, and let stand 
10 mins. Add a little ice-water. Stir hard for 1 min., and pour in 1 
bottle of claret. Put pounded ice in each glass before filling with the 
mixture. The quantity of ice should be about 1- that of wine. 
Claret Punch. 
Make or purchase lemon ice. Just before serving, put enough for one 
person at table into a saucer or punch-glass, and pour over 2 tablespoon- 
fuls of the milk punch, made as in the last recipe. A course of Roman 
punch is often served at dinner parties just after the roast. There is no 
better, cheaper, or easier way of preparing it than this. 
Roman Punch. 
Ratafias. 
Ratafias are liquors prepared by infusing the juices and kernels of 
fruit in strong spirit with sugar. For the ratafia of cherries take 2 qts. 
of rectified spirits of wine, add 2 drs. of beaten cinnamon, 1 of bruised 
cloves, and 1 oz. of bruised coriander seeds. Cover and let them stand a 
week; then from Morelia and black heart cherries press 12 pts. of juice, 
add 3 lbs. powdered loaf sugar, and mix with the spirit and spices: add 
\ the cherry stones, mashed in a mortar. Closely cover the stone jar, 
containing all these, and stir or shake it frequently. In 2 months pour 
it off; press and filter the residuum. Then put it into bottles and cork it. 
Cocoa Shells. 
Wet 2 ozs. of cocoa shells up with a little cold water; add to 1 at. of 
boiling water and cook U hrs.; strain, put in 1 qt. of fresh milk, let it 
heat almost to boiling, and take from the fire. 
Orange Sherbet. 
Squeeze the juice from oranges, pour boiling water on the peel, and 
cover it closely; boil water and sugar (1 pt. to 1 lb.) to a sirup, skim it OLD DK. CARLIN’S RECIPES. 
165 
clear; when all is cold, mix the sirup and juice, with as much water as 
may be necessary for a rich taste; strain it, and set a vessel containing 
it on ice; or it may be made the same as lemonade, using 1 lemon with 
\ doz. oranges. 
Raspberry Sherbet. 
14 ozs. of picked raspberries; 1 lemon; 3 tablespoonfuls of brandy; 1 
teaspoonful of orange flower-water; 1 qt. of water ice; 18 ozs. of sugar. 
Crush the raspberries in a mortar, add to them 1 qt. of water, with the 
lemon sliced, and the orange-flower water; let it stand 2 or 3 hrs.; put 
18 ozs. of sugar in another basin; cover it with a clean cloth, and pour 
the juice through it; when it will run no longer lift up the cloth by the 
corners and squeeze it with a spoon. When the sugar is all dissolved 
strain again, and add the brandy and a lump of ice. Set it in ice till 
required. 
Strawberry Sherbet. 
14 ozs. of picked strawberries; 1 qt. of water; 1 lemon; 1 teaspoonful 
of orange-flower water; 18 ozs. of sugar. Crush the strawberries in a 
mortar; then add to them 1 qt. of water. Pour this into a basin with a 
lemon sliced and a teaspoonful of orange-water; let it remain for 2 or 3 
hrs. Put 18 ozs. of powdered white sugar into another basin; cover it 
with a cloth, through which pour the strawberry juice; after as much 
has run through as can, gather up the cloth and squeeze out as much 
more as possible. When the sugar is all dissolved, strain it again; set 
the bowl or jug containing it on ice, until ready to serve. 
Currant Shrub. 
1 pt, of red currant juice, 1 qt. of rum, and £ lb. loaf sugar. Add the 
currant juice and rum to i lb. of loaf sugar pounded, and when the 
sugar is dissolved, and all well mixed, strain it through a flannel bag, 
and bottle it for use. 
Blackberry Sirup. 
Make a simple sirup of 1 lb. of sugar to each pt. of water, boil it until 
it is rich and thick, then add to it as many pts. of the expressed juice of 
ripe blackberries as there are lbs. of sugar; put i a nutmeg grated to 
each qt. of the sirup; let it boil 15 or 20 mins., then add to it gill of 
fourth-proof brandy for each qt. of sirup; set it to become cold, then 
bottle it for use. A tablespoontul for a child, or a wineglassful for an 
adult, is a dose for sore throat. 
Currant Sirup. 
This is a very easy method of making a pleasant sirup. Take any 
quantity of full ripe currants, pick from stalk, and put them in a tin- 
lined stewpan, whole, with about water enough to cover the bottom; 2 
tablespoonfuls of water is sufficient; when the currants are all burst, 
after stirring them, remove from fire, and press them in a bag; take the 
liquor and allow it to get perfectly cold; sweeten with loaf sugar to taste; 
currants vary so much as to sweetness that no exact measure of sugar 
can be given; strain again, and, without further heating, put in well- 
stoppered bottles. 166 
old dr. caklin’s recipes. 
Syllabub. 
Take the juice of a large lemon and the yellow rind pared thin, a 
glassful of brandy, 3 glassfuls of white wine and J lb. powdered sugar. 
Put these ingredients into a pan, and let them remain 1 night, the next 
day add 1 pt. of thick cream and the whites of 3 eggs beaten together, 
beat them altogether to a fine froth; serve in jelly-glasses. 
Tea, To Make. 
If green tea is good, it will look green when poured into the cups. 
Black tea should have a fragrant, flowery smell. Allow 1 teaspoonful 
to a person, and a teaspoonful additional; B gills of boiling water to each 
teaspoonful of tea. Scald the teapot, cover the tea with the boiling 
water, and let it draw about 5 mins.; old Hyson requires longer. Black 
tea should boil 10 mins. There should be a small quantity of water used 
to draw the tea, and it should be filled up afterwards. Black tea is 
healthier than green. It is a good plan to mix black tea with the other 
kinds, half and half. 
Tom and Jerry. 
Ingredients: 4 eggs, and 6 large spoonfuls of powdered sugar beaten 
together very light, (a perfect froth), 6 small wineglassfuls of rum, and 
1 pt. of boiling water. Stir the water into the mixture, and then turn 
it back and forth into 3 pitchers, the pitchers being hot, and the glasses 
also hot. Grate nutmeg on the top of each glass, and drink immediately. 
Blackberry Vinegar. 
Put 1 qt. of vinegar to 3 qts. qf berries. After standing a day or so, 
strain, and to each pt. put H lbs. of white sugar. Boil for i hr., and 
skim. To each pt. of the mixture, when cool, add 1 wineglassful of 
French brandy. Bottle, and use when you wish, taking 3 tablepoonfuls 
of it to j of a tumblerful of water and a piece of ice. 
Raspberry Vinegar. 
This is made in the same manner as blackberry vinegar, using \ lb. less 
sugar to the pt. 
Chocolate Whip. 
Take 1 oz. of cocoa paste, or the same quantity of sweet chocolate 
scraped fine, and add to it 1 qt. of rich cream, and i lb. of pulverized 
sugar. Place on the fire and bring to the boiling point, stirring con- 
stantly with a whisk; then remove it, and when it is thoroughly cold, 
add to it the whites of 4 eggs, and whisk briskly, and remove the froth, 
as it forms, with a perforated skimmer, and lay it on a hair sieve to 
drain. When you have a sufficient quantity to whip, fill your glasses 
or cups | full of the cream, and pile the whip on top of them; sprinkle 
a little vanilla sugar, or powdered cinnamon on the whip, and serve. OLD DR. CARLIN'S RECIPES. 
167 
Currant Wine, 
Mash and strain currants cold ; to every gal. of juice add 3 of clear 
spring water, and lbs of white sugar; put it in a clean keg and it will 
ferment of its own accord; do not stopper the keg; taste from time to 
time. When it is ripe, then strain again, and bottle, using the best of 
corks. 
Elderberry Wine. 
Put 5 qts. of water to 10 qts. of blackberries, and let stand 34 hrs. 
Skim and strain it and to every gal. of the liquor add 8 lbs. of sugar, 4 
oz. of cloves, 1 oz. of cinnamon, and 3 ozs. of ginger. Boil it again, 
and put in a slice of toast covered with fresh yeast, to make it ferment. 
If the spices are left out, this resembles port. 
Gooseberry Wine. 
Take 4 lbs. of gooseberries at the time for bottling; pick and bruise 
them in a mortar; put over them 1 gal. of water, and let it stand 3 days, 
stirring it 8 or 4 times a day, then strain it through a hair sieve, and to 
every gal. of liquor put 3 lbs. of loaf sugar, or good fine moist; put it 
into a cask, placing the bung lightly on until the fermentation ceases, 
then stop it down. It will be fit to bottle in 6 months. You may, if 
you please, add to every 4 gals, of liquor 1 qt. of brandy. 
Grape Wine. 
Pick the grapes from the stems and have ready a large stone jar; put 
in a layer of grapes, then a layer of sugar, then a layer of grapes, and 
so on, until the jar is f full. Place a heavy weight on the top, put it in 
the cellar and let it stand 6 or 8 weeks. Strain and bottle for use. 
Mulled Wine. 
Boil a piece of cinnamon and some grated nutmeg a few mins, in a 
large cupful of water; then pour to it 1 pt. of port wine, and add loaf 
sugar to your taste. Beat it up, and it will be ready. 
Raisin Wine. 
Put 1 lb. of white sugar, 8 lbs. of raisins, seeded and chopped, 1 lemon 
—all the juice and i the grated peel—and 3 gals, of boiling water, into a 
stone jar, and stir every day for a week. Strain and bottle it and it 
will be ready for use in 10 days. 
Raisin Wine. (2.) 
Boil 10 gals, of spring water 1 hr.; when it is milk warm, to every 
gal. add 6 lbs. of Malaga raisins, clean picked and 4 chopped. Stir it up 
together twice a day for 9 or 10 days; then run it through a hair sieve, 
and squeeze the raisins well with your hands. Put the liquor into a 
barrel, bung it close up, let it stand 3 months, and then bottle it. 168 
old dr. carlin’s recipes. 
CAKE. 
In this country cake forms a most important article of diet, and every 
good housekeeper prides herself upon the excellence and variety that 
she can place upon her table. To meet with the highest success in this 
department of cooking, delicate as well as careful manipulation is re- 
quired. Cake cannot be made haphazard, and though some one may 
answer you)- question of how some peculiarly delicious compound is 
prepared, “oh, I have no rule; I just stir it up, set it in the oven, and 
the cake comes out all right,” be sure that she is telling you an uncon- 
scious falsehood. She does use certain measures, not exactly defined to 
herself perhaps, for long habit has made them so familiar that she is not 
aware they are employed. 
The recipes given in this book have all been thoroughly tested, and we 
speak with authority when we say that carefully followed, they will not 
fail. One excellence over those contained in the majority of cook books 
is claimed: In all, except where it is impossible, the exact amount of 
flour to be used is given, and the young housekeeper is not left to guess 
at what may be very easy to one of long experience, but intensely be- 
wildering otherwise. 
A few general directions are all that is necessary to the intelligent and 
earnest, but inexperienced cook. The first requisite is to be exact in your 
measures, according to the rule given. Do not use one cup for one in- 
gredient and a second of a different size for another. One of the most 
prolific causes of failure in cake-making lies in not being accurate—a 
womanly failing, say our masculine friends. In order to impress its im- 
portance upon the mind, let me repeat the caution: Be exact in your 
measures. 
Use none but the very best material. Butter that is not sweet, eggs 
that are stale, flour which is poor, any tiling that is not as good as it can 
bo, will prevent the cake from reaching perfection. 
Have the flour thoroughly sifted, never using it without, and always 
sift the baking powder into it. If you wish to use soda and cream tartar 
instead of baking powder, or vice versa, remember to employ the same 
amount, consisting of 2 parts of cream tartar and 1 of soda. 
Have all the materials ready upon the table before beginning to put 
them together. 
Look out that the oven is ready for baking. Much of your success 
will lie in this. Keep the oven door closed as much as possible, as cur- 
rents of cold air upon the cake will be sure to make it fall. If the top 
crust forms too quickly, place a paper over the dish. See whether it is 
done by passing a clean broom splint through it. If no dough sticks to 
it, the loaf may be taken from the oven. 
One suggestion about the sugar. In some kinds of cookies it makes a 
difference whether granulated or coffee sugar is used. Why it is so, is 
one of those inexplicable problems that one often meets with in cooking. 
Those in this book will all be good with granulated, but in 1 or 3 recipes 
coffee sugar, it will be found, makes them slightly lighter. One trial 
will tell the story. 
Angel Cake. 
Beat the whites of 11 eggs to a stiff froth; sift into them a little at 
a time, 10 ozs. or l.A tumblerfuls of powdered sugar, mixing carefully old dk. carlin’s reotl’ES. 
169 
and lightly; then sift 5 ozs. or 1 tumblerful of flour 4 times: add a level 
teaspooful of cream of tartar to the flour, sift it again and then sift it 
with the eggs and sugar, a little at a time, mixing it very lightly; when 
all the flour is used, add a teaspoonful of vanilla essence to the cake, 
and put it into a new tin cake pan not buttered or lined; bake the cake 
in a moderate oven for about f hr.; do not open the oven door for 15 
mins, after putting in the cake. Test the cake with a clean broom 
straw; if the straw comes out of the cake clean, it may be taken from 
the oven. Let it cool gradually, and when it is quite cold loosen it 
from the side of the pan with a sharp, thin knife, and turn it out. If 
the pan containing it is turned upside down, with the edges resting 
upon 2 other pans, the cake will fall out when cold. 
Beautiful Cake. 
3 cupfuls of sugar, If of butter, 1 of milk, 5 of flour, 5 eggs, 2 tea- 
spoonfuls of baking powder and 1 lb. of fruit. 
1 cupful of butter, 2 cupfuls of brown sugar, 4 cupful of raisins stoned 
and chopped, 14 cupfuls of duugh as raised for bread; mix thoroughly 
and let it rise in the pans before baking. Spices of all sorts. 
Excellent Bread Cake. 
Chocolate Cake. 
1 coffeecupful of sugar, a scant 4 cupful of butter, 4 cupful of milk, 4 
cupful of corn-starch, the whites of 3 eggs, 2 teaspoonfuls of baking 
powder. Bake \ of it in 2 layers. In the other half stir in 4 cupful of 
grated chocolate and bake in 2 layers. Alternate with the white layers. 
Filling—§ cupful of milk, 4 cupful of grated chocolate, yolk of 1 egg. 
1 teaspoonful of vanilla, sweeten to taste. Boil until thick and spread 
between layers. Frost. 
Chocolate Cake. (2.) 
1 cupful of butter, 2 of sugar, 1 scant cupful of milk, cupfuls of 
flour, teaspoonfuls of baking powder, 5 eggs, leaving out the whites of 2. 
Filling—The whites of 2 eggs, H teacupfuls of sugar, 6 tablespoonfuls 
of chocolate, 2 teaspoonfuls of vanilla. Spread between the layers and 
< >ver the top. 
Chocolate Cake. (3.) 
1 cupful of butter, 2 of sugar, 3 of flour, 1 of milk, 5 eggs,. 1 teaspoon- 
ful of baking powder. Bake in jelly tins. 
Filling—Prepare the chocolate by stirring 4 tablespoonfuls grated 
line into sufficient milk 01 *vater to dissolve it. Add a tablespoonful of 
sugar, 2 of cream and the yolks of 4 eggs. Boil until as thick as custard, 
stirring constantly. Put the mixture between the layers of cake, and 
mix it with the frosting for the outside. 
Citron Cake. 
1 cupful of butter, 24 cupfuls of sugar, 1 of sweet milk, 4 of sifted 
flour and 2 heaping teaspoonfuls of baking powder, the whites of 9 eggs. 170 
old dk. carlin’s recipes. 
Mix the butter and sugar together thoroughly, then stir the milk in 
slowly. Add the eggs beaten to a froth, and then the flour and baking 
powder, stirring until well mixed. Flavor with vanilla. Put into the 
cake pan a layer of cake, then a layer of citron cut in thin strips. 
Alternate in this way until the cake sponge is all used. 
Plain Cocoamit Cake. 
2 cupfuls of grated cocoanut, 1 of sugar, cupful of butter, 1 of milk, 
4 of flour, 3 eggs, 8 teaspoonfuls of baking powder. 
Coffee Cake. 
1 cupful of sugar, 1 of molasses, 1 scant cupful of butter, 1 cupful of 
cold coffee, 5| of flour, 3 teaspoonfuls of baking powder, 2 of cinnamon, 
of cloves, 1 of nutmeg, 1 of lb. raisins. 
Coffee Cake. (2.) 
1 cupful of molasses, cupful of sugar, 3 of flour, 1 of cold strong 
coffee, 4 cupful of butter, 2 eggs, 1 cupful of chopped raisins, 1 teaspoon- 
ful of cinnamon, and 1 tablespoonful of saleratus. 
Composition Cake. 
3 cupfuls of sugar, 2 of butter, 1 of sour milk in which a small tea- 
spoonful of soda is stirred, 5 cupfuls of sifted flour, 5 eggs, 1 wiueglass- 
ful of brandy and wine mixed, 1 nutmeg, 3 teaspoonfuls of cinnamon, 
2 of cloves and 1 lb. of raisins. 
Currant Tea Cakes, 
5 cupfuls of flour, 1 of butter, 2 eggs, 1 heaping teaspoonful of baking 
powder, cupful of sweet milk, 1 cupful of dried currants. Roll thin 
and bake in a quick oven. 
Almond Custard Cake. 
Stir to a cream 3 cupfuls of sugar, 1 cupful of butter, adding gradually 
1 cupful of sweet milk, 34 cupfuls of flour with 1 teaspoonful of baking 
powder sifted in it. Add the whites of 10 eggs, alternating the eggs 
with the flour until you have put all together. Custai'd—Beat yolks of 
2 eggs with 2 tablespoonfuls of sugar and stir into 1 cupful of boiling 
milk until it is smooth. Have ready 1 lb. of almonds, blanched and 
chopped fine. Mix in the custard and spread between the layers of 
cake. 1 cupful of sour ciea n is to be preferred to the milk and eggs. 
If it is used more sugar will be required. 
Lemon Custard Cake. 
f lb. of flour, I lb. of butter, 2 cupfuls of sugar, 1 of milk, 4 eggs 
beaten separately, 2 teaspoonfuls of baking powder. Bake in jelly tins. 
Put together with frosting flavored with the juice and grated rind of 1 
lemon. old dr. carlin’s recipes. 
171 
Orange Oustard Cake. 
1 cupful of sugar, cupfuls of flour, | cupful of sweet milk, 1 table- 
spoonful of melted butter, 3 eggs, beaten separately, and 8 teaspoonfula 
of baking powder. Bake in jelly tins. This will make 3 layers. 
Custard—Beat together the juice and grated rind of 1 orange, 1 cupful 
of sugar, 1 egg, 1 tablespoonful of corn-starch; put in a tin dish and set 
in a kettle of boiling water a few mins. : let it cool, and spread be- 
tween the cake layers. 
Giro Cake. 
3 cupfuls of sugar, f cupful of butter, 4 cupfuls of flour, 1 of sweet 
milk, 5 eggs, 3 teaspoonfuls of baking powder. To be baked in layers. 
Frosting to be spread between, and on the top. Frosting—1 heaping 
cupful of pulverized sugar, whites of 3 eggs beaten to a stiff froth. 
Flavor with vanilla and 3 teaspoonfuls of vinegar. 
Delicate Cake. 
£ cupful of butter, f cupful of milk, 3 cupfuls of sugar, 3 of flour, 
whites of 8 eggs, 3 teaspoonfuls of baking powder. 
Delicate Cake. (2). 
1 cupful of butter, 3 of sugar, 3 of flour, f cupful of milk, whites of 6 
eggs, If teaspoonfuls of baking powder. 
Delicate Cake. (3). 
1 cupful of powdered sugar, f cupful of butter, f cupful of sweet 
milk, 3 of sifted flour, whites of 4 eggs, 3 teaspoonfuls of baking pow- 
der, and a few drops of extract of rose. 
Dolly Varden Cake. 
3 cupfuls of sugar, f cupful of butter, 1 cupful of sweet milk, 3 of 
flour, 8 eggs, -J- teaspoonful of soda, 1 of cream tartar. Bake i of this in 
3 jelly pans; to the remainder add 1 tablespoonful of molasses, 1 cupful 
of chopped raisins, i cupful of currants, a piece of citron chopped flue, 
1 teaspoonful each of cinnamon, cloves, and nutmeg. Bake in 3 jelly 
pans, and alternate with the white layers, putting them together with a 
little jellv or frosting. 
Elmsdale Cake. 
3f cupfuls of sugar, If of butter, 5 of flour, 1 of sweet or sour milk, 1 
teaspoonful of soda, 3 eggs, and f of a nutmeg. 
Federal Cake. 
2f cupfuls of sugar, 1 of butter, 1 of sweet milk, 4 of sifted flour, 5 
eggs, f teaspoonful of soda, 1 glassful of wine, 1 of brandy, 3 teaspoon- 
fuls of cinnamon, If of cloves, 1 nutmeg, and 1 lb. of raisins or cur- 
rants, or a mixture of both. 172 
old dr. caklin's recipes. 
Black Fruit Cake. 
f of a lb. of butter, 1 lb. of brown sugar, I pt. of molasses, 4 lbs. of 
raisins, 3 lbs. of currants, 1 lb. of citron, 10 eggs, pt. of brandy, 1 lb. 
of flour, 1 teaspoonful of soda, 1 heaping teaspoonful of each of the 
spices, cloves, allspice, cinnamon, and nutmeg. Use the large raisins, 
stone and tear them in two. Take a little of the flour and stir through 
the fruit to keep it from settling. When it is all mixed, try it by bak- 
ing a little in a patty pan. If the fruit sinks, stir in a little more flour. 
Bake from 2 to 4 hrs., according to the size of the loaf, in a slow oven. 
Black Fruit Cake. (2.) 
1 lb. of sugar, 1 of butter, 1 of flour, 3 of raisins, 3 of currants, | lb. of 
citron, 10 eggs, 2 teaspoonfuls of cinnamon, 1 of cloves, 2 of nutmeg. 
Brown the flour to darken the cake. 
Black Fruit Cake. (3.) 
1 lb. of browned flour, 1 of brown sugar, 1 of citron, 2 of currants, 3 of 
stoned raisins, f lb. of butter, 1 teacupful of molasses, 2 teaspoonfuls of 
mace, 2 of cinnamon, 1 of cloves, 1 of soda, 12 eggs. 
Cheap Fruit Cake. 
1 cupful of sour milk or buttermilk, 1 teaspoonful of soda, butter the 
size of an egg, 1 egg, 1 cupful of brown sugar, 1 cupful of chopped 
raisins, 3 cupfuls of flour. Flavor with cloves or cinnamon. 
Cheap Fruit Cake. (2.) 
1 cupful of butter, 1 cupful of molasses, 1 cupful of milk, 3 cupfuls of 
flour, 1 teaspoonful of soda, 1 lb. of raisins, 1 lb. of currants, i lb. of 
citron, 1 teaspoonful of cinnamon, 1 of cloves, and 1 nutmeg. 
Gentleman’s Favorite. 
i cupful of butter, 2 cupfuls of sugar, 2 of flour, 7 eggs beaten sepa- 
rately, 2 tablespoonfuls of water, 2 teaspoonfuls of baking powder. 
Bake in jelly tins in a quick oven. Filling—1 egg, 1 cupful of sugar, 3 
grated apples, and 1 lemon. Stir until it boils and becomes thick. Let 
it cool before putting in the cake. 
Gingerbread. 
Melt i cupful of butter, in 1 cupful of molasses, and 1 of sugar, allow- 
ing the mixture to become hot; then add 1 tablespoonful of ginger, 1 
teaspoonful of ground cinnamon, 1 cupful of sweet milk, 5 cupfuls of 
flour, stirred in with full teaspoonful of soda. old Dii. carlin's recipes. 
173 
Gingerbread. (2). 
1 cupful of sugar, 1 of molasses. 1 of sour cream, 4 of flour, 4 cupful 
of butter, 3 teaspoonfuls of soda, beaten in the cream, 3 eggs, 1 table- 
spoonful of ginger, cloves, or cinnamon. 
Ginger Puffs. 
•J lb. of flour, 3 eggs, 1 teaspoonful of ginger, 1 tablespoonful of loaf 
sugar, 4 glassful of white wine. Bake in cups in a quick oven, and pour 
a little wine sauce over them before sent to the table. 
Soft Ginger Cake. 
1 cupful of molasses, 24 of flour, 4 cupful of hot water, 3 tablespoon- 
fuls of butter, 1 tablespoonful of soda mixed with the molasses, 1 egg, 1 
tablespoonful of ginger and cinnamon. 
Soft Ginger Cake. (2.) 
1 cupful of sugar, 3 of molasses, 1 of butter, 1 of sweet milk, 7 of 
flour, 3 eggs, 1 teaspoonful of soda beaten well into the molasses. 
Ginger and spices to taste. 
Spice Ginger Cake. 
5 eggs, 3 cupfuls of butter, 4 of flour, 2 of sugar, 1 cup not quite full 
of molasses, 1 teaspoonful of soda, 1 wineglassful of brandy, 1 table- 
spoonful each of ginger, cinnamon and cloves. Stir the soda into the 
molasses until it foams, from the bottom. Add the beaten whites of 
eggs last. 
Sponge Ginger Cake. 
1 cupful of sugar, 1 of molasses, 3 of flour, 4 cupful of butter, 4 cup- 
ful of sour milk, 3 eggs, 1 teaspoonful of soda dissolved in molasses, a 
very little salt, 1 teaspoonful of cinnamon and 1 of ginger. Bake in a 
moderate oven. 
Gold Cake. 
Stir to a cream 4 cupful of butter, and 3 of sugar; add 4 cupful of 
sweet milk, and the yolks of 6 eggs well beaten. 
Wliites of 4 eggs, 14 cupfuls of sugar, 4 cupful of butter, 1 cupful of 
sweet milk, 3 of flour, 14 teaspoonfuls of baking powder. 
Goldsmith’s Cake. 
Helen’s Cake. 
1 cupful of sugar, butter size of an egg, 4 cupful of sweet milk, whites 
of 3 eggs, 14 cupfuls of flour, 1 teaspoonful of baking powder. Flavor 174 
old dk. carlin’s recipes. 
to taste, and bake in 8 layers. Filling—Boil 3 cupfuls of sugar and 1 of 
water to a thick sirup. Pour it, boiling hot, on the beaten whites of 3 
eggs. Add a cupful of chopped raisins, and 1 cupful of nuts, cut up. 
Hudson Cake. 
i cupful of butter, 4 of milk, 1 of sugar, 2 of flour, 1 egg, teaspoon- 
fuls of baking powder, and 1 cupful of dried currants or raisins. 
Ice Cream Cake. 
1 cupful of butter, 2 of sugar, 1 of milk, 3 of flour, whites of 5 eggs, 3 
teaspoonfuls of baking powder. Bake in jelly tins. Filling—3 small 
cupfuls of sugar dissolved in a little water, and boiled to a thick sirup. 
Cool a little and pour over the unbeaten whites of 3 eggs. Beat together 
£ hour. 
Imperial Cake. 
f lb. of butter, 1 lb. each of sugar, flour, almonds, and raisins, 4 lb. of 
citron, 10 eggs, 1 nutmeg and 1 wineglassful of brandy. 
Jelly Cake. 
f of a cupful of butter, f of milk, 2\ cupfuls of flour, 4 eggs, 1 tea- 
spoonful of baking powder. Bake in layers and spread currant jelly be- 
tween. 
Jelly Cake. (2.) 
4 cupful of butter, 2 of sugar, 3 of flour and 4 eggs. Mix butter, 
sugar, and yolks. Then add the flour, first putting in 3 teaspoonfuls of 
baking powder. Mix very thoroughly, bake in layers, and spread jelly 
between. 
Roll Jelly Cake. 
1 cupful of sugar, 1 of flour, 3 eggs, 1 tablespoonful of milk, 1 tea- 
spoonful of baking powder. Bake in sheets, spread with jelly, and roll. 
Lemon Cake. 
1 cupful of butter, 2 of sugar, 3 of flour, 4 cupful of milk, 2 teaspoon- 
fuls or baking powder, and 6 eggs. Bake in layers. Filling—The rind 
and juice of 1 lemon, 1 egg, 1 tablespoonful of butter, 1 of corn-starch, 
\ cupful of water. Cook until it thickens. 
Lemon Cake. (2). 
1 cupful of sugar, 2 of flour, 4 cupful of butter, 4 cupful of milk, 2 
heaping teaspoonfuls of baking powder. Filling—The rind and juice 
of 1 lemon, 2 eggs, 4 cupful of sugar. Cook slow. OLD DR. CAREERS RECIPES. 
175 
Loaf Cake. 
2 cupfuls of sugar, 1 of yeast, 1 of butter, 4 eggs, 1 teaspoonful of soda, 
stirred into the yeast, 1 qt. of flour, 1 lb. of raisins. Spices. Let it rise 
1 hr., and bake 1 hr. 
Almond Loaf Cake. 
Whites of 8 eggs, 3 cupfuls of sugar, 1 of butter, 1 of sweet milk, 4 of 
flour, with 3 teaspoonfuls of baking powder sifted into it, and i lb. of 
chopped almonds. Flavor with 1 teaspoonful of extract of almond. 
Mary’s Cake. 
2 cupfuls of sugar, | of butter, f of milk, 3| of flour, li teaspoonfuls 
of baking powder and 4 eggs. 
Soft Molasses Cake. 
1 cupful of butter or lard, 2 of molasses, 4 of flour, 2 eggs, 6 table- 
spoonfuls of sour milk or water, 3 teaspoonfuls of soda, 1 teaspoonful 
each of ginger, cloves and cinnamon. Excellent. 
Mountain Cake. 
2 cupfuls of sugar, | cupful of butter, 1 cupful of sweet milk, 3 of 
flour, whites of 5 eggs, 3 teaspoonfuls of baking powder. Flavor with 
lemon and bake in layers. Put together with frosting. 
Snow Mountain Cake. 
Materials—Sponge cake baked in layers, 6 oranges and a grated cocoa- 
nut. 1 layer of cake, cover with frosting made of 1 lb. of sugar to the 
beaten whites of 4 eggs; then add a layer of cocoanut, afterward slices 
of orange. Add another layer of cake covering it in the same manner, 
until the loaf is built up, when finish off with frosting and the remainder 
of the cocoanut, heaping it up high on the top. Let it dry in a warm 
place. 
White Mountain Cake. 
2 cupfuls of sugar, 2 of flour, 1 of corn-starch, 1 of sweet milk, i 
cupful of butter, whites of 6 eggs, 3 teaspoonfuls of baking powder. 
New Year’s Cakes. 
H lbs. of sugar, 1 lb. of butter, \ pt. of cold water, 2 eggs, 3£ lbs. of 
flour, 1 teaspoonful of soda dissolved in hot water, 4 tablespoonfuls of 
caraway seed sprinkled through the flour. Chop the butter in the flour ; 
dissolve the sugar in the water; mix all well with the beaten eggs, cut 
in square cakes and bake quickly. 176 
old dr. carlin’s recipes. 
Nut Cake. 
1 cupful of butter, 2 of sugar, 4 of flour, 1 of sweet milk, the whites 
of 8 eggs; 3 teaspoonfuls of baking powder, and 2 cupfuls of hickory- 
nut meats chopped. 
Orange Cake. 
1 cupful of butter, 2 of sugar, Sk of flour, 1 scant cupful of milk, 5 
eggs, leaving out the whites of 2 for the frosting, 3 teaspoonfuls of 
baking powder. Bake in jelly tins. Frosting—Beat the whites of the 
2 eggs, add juice and grated peel of 1 orange, and sugar enough to 
make it of the usual consistence of frosting. Spi’ead between the 
layers and over the outside. 
Pound Cake. 
1 lb. of sugar, 1 of butter, 1 of flour, and 10 eggs. Beat the yolks, 
butter and sugar to a cream, then add the flour. Beat the whites to 
a stiff froth and add last. Flavor to taste. 
Measured Pound Cake, 
2$ coffeecupfuls of sugar, 3.1 of flour, If of butter, and 10 eggs. 
Small Pound Cakes. 
3 eggs, 3 tablespoonfuls of butter. 3 of sugar, 6 heaping tablespoonfuls 
of flour, \ cupful of sweet milk, and 1 teaspoonful of baking powder. 
Flavor with nutmeg, and bake in small tins. 
Queen Pound Cake. 
1 lb. of flour, 1 of sugar, | lb. of butter, 7 well beaten eggs, 1 teacup- 
ful of sour cream, 1 teaspoonful of soda, and 1 glassful of brandy. 
Spice and fruit. 
Queen’s Cake. 
1 lb. of flour, 1 lb. of sugar, i lb. of butter, 1 lb. of raisins, 4 eggs, 1 
gill of wine, 2 nutmegs. 
Scotch Cake. 
1 lb. of sugar, f lb. of butter, stirred to a cream. Put in the juice and 
grated rind of a lemon, and a wineglassful of brandy. Beat the whites 
and yolks of 9 eggs separately. Add the yolks, and alternate the whites 
with a lb. of flour. At the last add a lb. of raisins. 
Seed Cake. 
2 cupfuls of sugar, 1 of milk, £ cupful of butter. 3 eggs, 3 cupfuls of 
flour, 2 heaping teaspoonfuls of baking powder. Caraway seeds. old de. carlin’s recipes. 
177 
Silver Cake. 
2 cupfuls of sugar, 2 of flour, f of butter, f of sweet milk, £ teaspoon- 
ful of baking powder, and the whites of 8 eggs. 
Snow Cake. 
2 gobletfuls of sugar, 1| of flour, whites of 10 eggs, 1 teaspoonful of 
baking powder, the juice and grated rind of 1 lemon. Beat the eggs to 
a stiff froth. Stir in the sugar, and then the flour. Beat very lightly. 
Snow Cake. (2). 
f cupful of butter, 2 cupfuls of sugar, 1 of milk, 1 of corn-starch, 2 of 
flour, teaspoonfuls of baking powder; mix corn-starch, flour, and 
baking powder together; add the butter and sugar alternately with the 
milk; lastly add the whites of 7 eggs. Flavor to taste. 
Spice Cake. 
li cupfuls of butter, 8 cupfuls of sugar, 1 of sour milk, 5 of flour, 5 
eggs, 1 teaspoonful of soda, cinnamon, cloves, nutmegs, allspice, each 1 
teaspoonful; 1 lb. of raisins. 
Spice Cake. (2.) 
1 cupful of butter, 1 of molasses, 1 of milk, 3 of flour, 1 teaspoonful 
of soda, 1 teaspoonful each of cinnamon, cloves and nutmeg; 1 lb. each 
of raisins and currants and a small piece of citron. 
Sponge Cake. 
Beat together 1 cupful of sugar, the grated rind and juice of 1 lemon 
and the yolks of 3 eggs. Sift 1 teaspoonful of baking powder into 1 
cupful of flour, add 1 teaspoonful at a time of the flour, and the whites 
of the eggs well beaten. Then add 3 tablespoonfuls of ice water. 
Custard Sponge Cake. 
2 cupfuls of sugar, 2 of flour, 2 teaspoonfuls of baking powder sifted 
in the flour, the grated rind and juice of 1 lemon, and 4 eggs. Beat the 
yolks and sugar together, whip the whites to a stiff froth, then add 1 
tablespoonful at a time of the whites and the flour. Beat f of a cupful 
of boiling water into the cake. Put it into hot, well-buttered jelly 
pans. Bake in a quick oven. This recipe makes 4 layers of cake. 
For the Custard—Beat together 1 egg. 1 tablespoonful of sugar and 1 
of corn-starch. Stir this into 2 cupfuls of boiling milk, cook 1 min., 
stirring constantly. Flavor with vanilla. When cold, spread between 
the cakes. Sift a little sugar over the top. 
Nine-Minute Sponge Cake. 
3 eggs beaten 1 min.; 1 \ cupfuls of sugar beaten with the eggs for 5 
mins.; add | cupful of cold water, and beat 1 min.; add 1J cupfuls of 178 
old dk. carlin’s recipes. 
flour and beat 1 min.; add another | cupful of flour in which stir 2 
heaping teaspoonfuls of baking powder, and beat the whole I min. more. 
Simple Sponge Cake. 
3 eggs, 1 cupful of sugar, 1 cupful of flour, 1 teaspoon ful of baking 
powder. Flavor. 
White Sponge Cake. 
Beat the whites of 10 eggs to a stiff froth, sift in a little at a time 1 
cupfuls of pulverized sugar, and 1 cupful of flour with 1 teaspoonful of 
cream tartar sifted into it; stir as lightly as possible. Flavor. 
Starch Cake. 
3 cupfuls of white sugar. 3 of flour. 1 of sweet milk, 1 of butter, 1 of 
corn-starch, the whites of 7 eggs beaten to a stilf froth. 1 teaspoonful of 
baking powder. Beat the butter and sugar to a cream, stir in the eggs, 
and then the rest of the ingredients. 
Corn-Starch Cake. 
1 cupful of butter, 2 of sugar, 1 of sweet milk, 1 of corn-starch, 2 of 
flour, whites of 6 eggs, and 2 teaspoonfuls of baking powder. 
Velvet Cake. 
1 lb. of flour, 1 of sugar, \ of butter, 4 eggs, 1 cupful of cold water 
and 1£ teaspoonfuls of baking powder. Flavor. 
Washington Cake. 
1 cupful of sugar, 1 of flour, 4 eggs, butter size of an egg, and U tea- 
spoonfuls of baking powder. Bake in jelly tins. Filling—Grate 1 apple 
and \ the rind of 1 lemon. Take the juice of 1 lemon, 1 cupful of sugar 
and 1 egg. Mix and put it on the stove, letting it remain until it comes 
to a boil. Spread between the layers while it is warm. 
Almond Icing. 
Blanch 1 lb. of sweet almonds by pouring boiling water over them. 
When dry pound them to a paste, a few at a time in a mortar, moisten- 
ing with rose-water as you go on. When fine and smooth beat gradually 
with icing, prepared according to the next or last recipe. But on very 
thick, and when nearly dry cover with plain icing. 
Boiled Icing. 
1 egg to each cupful of granulated sugar, 4 cupful of water, £ tea- 
spoonful of cream tartar. Boil the sugar and water until you can blow 
it from a fork in feathers. Do not stir it while boiling. Beat the egg 
to a stiff froth and pour the boiling liquid over it, beating until cool. old dr. carlin’s recipes. 
179 
The cake should be perfectly cold before icing. This amount will cover 
1 large loaf, top and sides. 
Whites of 4 eggs, 1 lb. powdered sugar, lemon, vanilla or other 
flavoring. Break the whites in a broad cool dish, throw a handful of 
sugar upon them, and begin beating with long, even strokes of the 
beater. Keep adding sugar at intervals until it is all used up. Continue 
beating until it is of a firm, smooth texture. Half an hour’s beating should 
be sufficient, if done well. If not stiff enough put in more sugar. If you 
season with lemon juice allow in measuring the sugar for the additional 
liquid. Lemon juice, or a little tartaric acid, whitens the icing. Use 
at least f lb. of sugar for each egg. This icing hardens much quicker 
than any other. 2 firs, will sometimes be sufficient. Pour the icing on 
the cake and let it settle to place of itself. If you spread it, use a broad 
bladed knife dipped in cold water. If it is as thick with sugar as it 
should be one coat is enough. Strawberry juice or cranberry sirup will 
make the icing a pretty pink color. Color yellow by squeezing through 
the grated peel of an orange or lemon. Put the peel in a thin muslin 
bag. 
Colored Icing. 
3 teaspoonfuls of powdered sugar beaten with the white of 1 egg. 
Icing. 
COOKIES, JUMBLES AND SNAPS. 
Almond Cookies. 
1 lb. • of sugar, 1 lb. of flour, lb. of butter, \ cup of sweet milk, 1 
teaspoon ful of baking powder, 2 eggs, leaving out the whites ; stir the 
butter and sugar together, adding the flour, milk and yolks of eggs 
gradually ; work until smooth. Roll a little of the dough at a time, 
quite thin; cut in squares of 2 or 3 inches; mix £ lb. of blanched 
almonds, cup of crushed sugar, the same quantity of stick cinnamon 
rolled ; wash the cakes with the whites well beaten, and strew some ol 
the mixture over each one. Bake in a quick oven. Delicious to ea1 
with ice cream. 
Cookies. 
2 cupfuls of sugar, 1 cupful of butter, 1 of sweet milk, 2 teaspoonfuh 
of baking powder, flour enough to roll out thin, and a hot oven tc 
bake in. 
Cookies. (2). 
Whites of 2 eggs, 1 large cupful of milk, 1 cupful of sugar, i cupful oi 
butter, 2 teaspoonfuls of baking powder. Flavor with vanilla, rose oi 
nutmeg ; flour enough for a thick batter ; beat thoroughly, and drop in 
buttered pans. Dust granulated sugar on the top and hake in a quick 
oven. 180 
old de. carlin’s recipes. 
Cookies. (3). 
1 cupful of sugar, £ cupful of lard or butter, | cupful of sour milk, | 
tcaspoonful of soda, just enough flour to roll, baking quickly. These 
are nice if cocoanut is added. 
Cookies. (4). 
1 cupful of sugar, f cupful of butter—stir them to a cream, then add 
1 cupful of milk, 2 eggs beaten light, 1 small teaspoonful of soda mixed 
with flour, of which use enough to make them roll without sticking. 
Flavor with vanilla, nutmeg, or use caraway seeds. 
Cinnamon Cookies. 
1 cupful of sour cream, 1 of sugar, cupful of melted butter, 1 egg, 
i teaspoonful of soda, flour enough to roll out. Sprinkle ground cinna- 
mon over them, then roll up as a roll jelly cake, slice otf and bake. Any 
good cookie recipe will do for these. 
Cocoanut Cookies, 
1 cupful of butter, 2 of sugar, 2 eggs, 1 teaspoonful of milk, 1 tea 
spoonful of soda, 1 grated cocoanut, flour enough to roll out. 
1 lb. of powdered sugar, 1 lb. of grated cocoanut, whites of 5 eggs. 
Beat the eggs to a froth, adding the sugar as you go on until it will 
stand alone, then beat in the cocoanut. Mould the mixture with your 
bands into small cones. Set them upon buttered paper in the baking 
pan, not to touch. Bake in moderate oven. 
Cocoanut Cones. 
Cream Cookies. 
2 cupfuls of sugar, 1 of sour cream, £ cupful of butter, 3 eggs, 1 tea- 
spoonful of soda, flour enough to roll out not too stiff. 
English Cookies. 
1 cupful of sugar, 1 of chopped raisins, cupful of butter, 1 egg, 1 
tablespoonful of cinnamon, 1 nutmeg, i teaspoonful of baking powder. 
Enough flour to roll out. 
Ginger Cookies. 
1 cupful of butter, 1 of molasses, 1 of sugar, 2 tablespoonfuls of sour 
milk, 1 teaspoonful each of soda, ginger, and cloves. Flour sufficient tc 
roll. 
Ginger Cookies. (2). 
1 cupful of molasses, A cupful of brown sugar, | cupful of butter, 1 
1 teaspoonful of soda, tablespoonful of ginger, and flour enough to OLD DK. CARLIN’S KEOIFES. 
181 
Cheap Ginger Cookies. 
1 cupful of molasses, 1 cupful of brown sugar, 1 of warm water, 1 of 
lard, 2 tablespoonfuls of ginger, 1 tablespoonful of sojda. Dissolve in the 
water 1 teaspoonful of powdered alum, and put in last. Piour enough to 
mix soft. Bake in a quick oven. 
Hickory Nut Cookies. 
1 cupful of butter, 2 of sugar, 4 of flour, 1 of chopped nuts, £ cupful of 
sour milk, 3 eggs, and 1 small teaspoonful of soda. Dip in sugar. 
Lemon Cookies. 
1 qt. of flour, 1 pt. of sugar, 1 cupful of butter, grated rind and 
juice of 1 lemon, 4 eggs, leaving out the white of one, 3 teaspoonfuls of 
baking powder. Enough flour to roll out. After the cookies are cut, 
wash the tops with the white of the egg well beaten, and sprinkle sugar 
over them. Bake a light brown. 
Molasses Cookies. 
1 pt. of molasses, 1 cupful of brown sugar, 1 of butter or lard, 1 of 
sour milk, a small tablespoonful of soda dissolved in the milk, flour 
sufficient to roll out thin, 2 large tablespoonfuls of cinnamon. Bake in 
a quick oven. Excellent. 
Molasses Cookies. (2). 
1 cupful of sugar, 1 of butter, of molasses, and 1 tablespoonful of 
soda in a cupful of boiling water, 1 tablespoonful of ginger, and flour 
enough to roll out thin. 
Molasses Cookies. (Good). 
1 cupful of butter, 2 of molasses, 1 teaspoonful of cloves, 1 tablespoon- 
ful of ginger, flour to make a stiff batter, not dough. Mould with the 
hands in small cakes, and bake in a moderate oven. 
Mrs. A’s Cookies. 
6 eggs, whites and yolks beaten separately, 1 cupful of butter, 3 of 
sugar, just enough flour to be moulded with well floured hands. Fla vor 
with lemon. Make into round cakes, and bake in a quick oven. 
Jumbles. 
cupfuls of sugar, 4 cupful of butter, 2 eggs, £ teaspoonful of soda, 1 
of cream tartar, dissolved in a little sweet milk, and flour enough to 
make like pie crust. Bake in watfle irons. Fill the little holes with 
light and dark jelly alternately. 182 
old dr. carlin’s recipes. 
Jumbles. (2). 
3 cupfuls of sugar, 1 of butter, 4 teaspoonfuls of sweet cream, 1-J tea- 
spoonfuls of baking powder, 3 eggs, and just enough flour to roll. After 
they are cut, dip one side in fine sugar. 
Almond Jumbles. 
1 lb. of sugar, lb of flour, } lb. of butter, 1 cupful of loppered milk. 
5 eggs, 3 tablespoonfuls of rose water, 3 lbs. of almonds, blanched and 
chopped small, 1 teaspoonful of soda, dissolved in boiling water. Cream 
the butter and sugar, stir in the beaten yolks, the milk, flour, rose water 
and almonds, lastly the beaten whites, very lightly and quickly. Drop 
in cakes upon buttered paper. Grated cocoanut can be substituted for 
the almonds. 
Cocoanut Jumbles. 
1 lb. of grated cocoanut, | lb. of sugar, 3 eggs, and a large tablespoon- 
ful of flour. Drop on buttered pans. 
Ginger Snaps. 
1 coffeecupful of New Orleans molasses, 1 cupful of butter, 1 of sugar; 
Place them on the stove and let the mixture come to a boil; take off, 
add 1 teaspoonful of soda and 1 tablespoonful of ginger, with flour 
enough to roll thin. Bake in a quick oven. 
Ginger Snaps. (2). 
| teaspoonful each of salt, soda and ginger, 8 tablespoonfuls of boiling 
water, 3 tablespoonfuls of melted lard; put in a teacup and fill up with 
New Orleans molasses. Roll as thin and soft as you can. Bake in a 
quick oven. 
Ginger Snaps. (3.) 
1 cupful of sugar, 1 of butter, 3 of molasses, 1 teaspoonful of soda dis- 
solved in a little hot water, 1 teaspoonful each of ginger, cloves and 
grated orange peel, flour enough to roll out thin. Bake quickly. 
Ginger Snaps. (4.) 
1 pt. of molasses, 1 cupful of sugar, 1 of butter, 5 of flour, 1 table- 
spoonful of ginger, 1 of allspice. Roll thin and bake in a quick oven. 
Ginger Snaps. (5.) 
1 large cupful of butter and lard mixed, 1 coffeecupful of sugar, 1 of 
molasses, 4 cupful of water, 1 tablespoonful of ginger, 1 of cinnamon, 1 
teaspoonful of cloves, 1 of soda dissolved in hot water, flour enough to 
roll out thin. Bake in a quick oven. old dr. carlin’s recipes. 
183 
Cinnamon Ginger Snaps. 
1 cupful of sugar, 1 of butter, 1 of molasses, 1 tablespoonful of ginger, 
2 of cinnamon, 1 of soda dissolved in cupful of water, flour sufficient 
to roll thin. 
DOUGHNUTS AND CRULLERS 
Annie’s Doughnuts. 
1 lb. of butter, i lb. of sugar, 2 tumblerfuls of milk, 2 eggs, 1 cupful 
of yeast, spices to taste. Flour enough for a stiff dough. 
3 cupfuls of sugar, 1 of butter, 1 of lard, 2 of yeast, 4 of warm milk, 1 
nutmeg, 4 eggs well beaten, stir all together into a soft sponge at night. 
In the morning add sufficient flour to roll them lightly, let them rise 
again for an hr. or more, then roll out about 1 in. thick, cut out with a 
small biscuit cutter. (Use as little flour as possible or they will not be 
nice). Lay them on floured plates to rise again, until perfectly light, 
and slip them into the boiling lard with a knife. To prevent burning drop 
in occasionally a slice of raw potato. Half of this quantity will make 
about 50. 
Delicious Doughnuts. 
Good Raised Doughnuts. 
1 pt. of warm milk, 8 eggs, 1 cupful of butter, 1 of yeast, 2 of sugar, 
flour enough to roll out. 
Risen Doughnuts. 
1 lb. of butter, If lbs. of sugar, 1 qt. of sweet milk, 4 eggs, 1 large cup- 
ful of yeast, 1 tablespoonful of mace or nutmeg, 2 teaspoonfuls of cin- 
namon, 1 of salt. Flour enough to make as stiff as bread dough. 
Cream the butter and sugar, add the milk, yeast, and 8 pts. of flour. 
Set to rise over night. In the morning beat the eggs very light and 
stir into the batter with the spice and the rest of the flour. Set to rise 3 
hrs. or until light, roll into a thick sheet, cut out and fry. Sift powdered 
sugar over them while hot. 
E’s Fried Cakes. 
3 eggs, 2 cupfuls of sugar, 1 tablespoonful of butter, a large cupful of 
sweet or sour milk, 1 nutmeg, 1 scant teaspoonful of soda. 
Good Fried Cakes. 
3 cupfuls of sour milk or buttermilk, 2 of sugar, \ cupful of melted 
butter, 2 eggs; stir butter, sugar and eggs until light; add -i nutmeg and 
a teaspoonful of salt; dissolve 2 teaspoonfuls of soda in the milk, and 
stir m mixture. Use as little flour as possible, and work with hand. 184 
old dr. carlin’s recipes. 
Julia’s Fried Cakes. 
1 cupful of butter, 8 of sugar, 1 of sour milk or cream, 4 eggs, 1 tea- 
spoonful of soda dissolved in hot water, 1 teaspoonful of nutmeg, £ tea- 
spoonful of cinnamon. Just enough flour to roll. 
1| cupfuls of sugar, 3 of milk, 8 eggs, 1 tablespoonful of butter, 4 tea- 
spoonfuls of baking powder, just as little flour as possible to roll out. 
Kitty’s Fried Cakes. 
Sarah’s Fried Cakes. 
3 cupfuls of sugar, 3 of water, -J cupful of butter, 3 well-beaten eggs, 
3 teaspoonfuls of baking powder, a little salt, just enough flour to roll. 
Katie’s Crullers. 
1 lb. of sugar, £ lb. of butter, 6 eggs. 1 tablespoonful of sweet milk, 1 
small teaspoonful of soda, 1 nutmeg, flour enough to roll out easily. 
“Mother’s” Crullers. 
cupfuls of sugar, \ cupful of sour cream or milk, £ cupful of butter, 
1 egg, 1 small teaspoonful of soda dissolved in hot water. Flour to 
make pretty stiff. 
Mrs. W’s Crullers. 
4 eggs, £ lb. of sugar, 1 gill of milk, 1 teaspoonful of cinnamon, 3 ozs. 
of butter, enough flour to roll. 
St. Louis Crullers. 
8 cupfuls of sugar, of milk, 4 eggs, butter the size of an egg, £ tea- 
spoonful of soda, 1 of cream tartar, flour enough to roll and cut in 4 in. 
squares. Twist loosely so they will fry a light brown. 
TO CAN FRUITS. 
Berries. 
Heat slowly to boiling, in a large kettle. When they begin to boil, 
add sugar in the proportion of 1 tablespoonful to each qt. of fruit. If 
there is much juice in the kettle, dip out the surplus before adding the 
sugar. Leave the berries almost dry before putting in the sugar, as 
this will make sirup enough. Boil all together 15 mins, and can. All 
kinds of berries can be put up in this way, eaten as you would preserves, 
or made into pies, which are scarcely inferior to those made of fresh 
fruit. OLD OK. CAKLLn’s KKCU’ES. 
185 
Cherries. 
Wash and pit them; take 1 pt. of sugar to 1 qt.; cook the cherries in 
their own juice, boiling only 1 min., or they will lose the color and 
shape; seal hot. 
Green Gages. 
Wash and prick them with a fork. Allow 1 pt. of sugar, £ teacupful 
of water to 1 qt. of plums; melt the sugar gradually or they will burn; 
cook 5 mins, in a closely covered pan and seal hot. Dawson plums will 
require the same proportion; the common blue plums will require more 
sugar and a little more boiling. 
Peaches. 
For canning, the large white freestone Crawford peaches are the 
nicest. Take peaches that are ripe but not soft, pare them, cut in half 
and stone, taking care not to break the fruit; drop each piece in cold 
water as soon as it is pared. To eacli qt. of fruit allow a heaping table- 
spoonful of sugar, scattering it between the layers. Fill your kettle and 
heat slowly to a boil. Boil 3 mins., so that every piece of fruit will be 
heated through. Can and seal. Before packing the fruit in the kettle, 
put in a cupful of water, lest the lower layer should burn. 
Pears. 
Peel the pears as thin as possible: remove the blossom end with a 
sharp knife; do not break the stem if you can avoid it; lay in cold 
water until you are ready to cook them. Cover with cold water, when 
you have enough to fill a pan, and let them boil until you can put a 
fork through them; drain and discard the water if it is discolored by 
the fruit, and make a sirup of the proportion of 1 cupful of water to 1 
of sugar, and pour over the pears. Seal hot. The Bartlett pears are to 
be preferred, as they keep their color best. 
Pineapple. 
Take pineapples as ripe as you can obtain them; pare and chop fine. 
Cover them with cold water and put in sugar in proportion of 3 lbs. to 1 
doz. Let them cook until the fruit is tender. If not sweet enough add 
more sugar. Let it boil up and can. 
Plums. 
The plums must be pricked with a needle to prevent bursting; make a 
sirup allowing 1 gill of pure water and lb. of sugar to every 2 qts. of 
fruit. When the sugar is dissolved and the water blood warm, put in 
the plums and heat slowly to a boil. Let them boil slowly 5 mins., fill 
up the jars with plums, pour in the scalding sirup until it runs down 
the sides, and seal. If the plums boil fast they will break badly. 186 
OLD DK. CAKLIN’S RECIPES. 
TO CAN SAUSAGE MEAT. 
After the meat is ground fine, it is put in a granite ware kettle, some 
35 lbs. at a time, seasoned to suit the taste, with pulverized sage, black 
pepper ground, and salt; mix thoroughly as it is heating, bring the meat 
to scalding heat, then fill the cans, packing the meat snugly, and when 
full, put a couple of spoonfuls of heated lard over the top. Seal directly 
and set the cans in a cool place. 
TO CAN VEGETABLES, 
Corn. 
Cut the corn off the cob, cook in plenty of water. To every 6 qts. of 
corn add 1 oz. of tartaric acid dissolved in a little hot water. Put the 
acid in before cooking. To prepare this for table, you should pour off 
the sour water (save it) and put in fresh cold water. To a qt. of corn 
add a small teaspoonful of soda. Let it stand a few minutes before 
cooking. While cooking, put in a teaspponful of sugar. There is 
danger of getting in too much soda ; if you should, and the corn turns 
yellow, pour back some of the sour water, and it will turn white again. 
A tablespoonful will likely be sufficient. 
Squash for Pies, 
The Hubbards are to be preferred. Wash the outside and split them 
open so that you can put the pieces in the steamer with the outside 
down. When cooked done, scrape out the inside, heat it hot, put into 
cans and seal. 
Tomatos. 
Pour boiling water over the tomatos to loosen the skins. Drain, peel 
and cut in two, or, if large, in quarters ; cook only a few at a time. If 
cooked too much they will be thin and watery. Can only the whole 
pieces. The broken pieces and juice may be boiled an hour or so longer 
and canned for tomato soup. Some prefer to remove all the hard parts 
before putting them on the fire, and rub the pulp soft with the hands. 
Boil 10 mins., dip out the surplus liquid, pour the tomatos boiling hot 
into cans, and seal. 
HOME CANDIES AND MACAROONS. 
Candies from Boiled Sugar. 
Take lbs. of refined sugar, 1 h pts. of water, and 1 teaspoonful of 
cream of tartar. Mix in a vessel large enough to allow for the expan- 
sion of the boiling candy. Boil over a brisk fire, taking care that the 
sugar does not burn. After boiling about 15 mins, remove a small por- 
tion of the melted sugar with a spoon, and cool it by placing it in a saucei old dr. carlin’s recipes. 
187 
surrounded by cold water, or dropping it into cold water. If it becomes 
at once hard and brittle, snapping apart when bent, the process is com- 
pleted, and the sugar should at once be lifted from the heat. It may 
now be flavored, colored, and formed into sticks, bars, drops or lumps, 
as desired. Pour the candy into large dishes, slightly greased, and let 
it cool until it can be handled easily. If transparent candy is desired, 
the various flavoring and coloring ingredients must now be put in, with 
as little handling as possible, and the mass moulded into any shape 
desired. If a white, opaque candy is required, the mass, after being 
sufficiently cooled, is pulled back and forth, in the same manner that 
molasses candy is worked, until white enough, and then formed into 
sticks or drops. 
Cream Bonbons. 
“Creaming” the Sugar.—Take 1 lb. of best loaf or crushed sugar, 1 
small teaspoonful of pure acetic acid ; or, | teaspoonful of cream of tar- 
tar and H gills of water. Boil over a brisk fire to what is termed the 
“thread” degree, that is about 235° by the thermometer. To ascertain 
this degree remove a small portion of the boiling sugar, cool it in a 
saucer, and test it by dipping in it the thumb and finger. If on separat- 
ing them, the sirup is thick enough to be drawn out in the form of a 
long thread without breaking, the boiling is sufficiently advanced. Set 
the sirup aside, and let it cool about 15 mins. The “creaming” is then 
produced by rubbing the sirup against the sides of the vessel with a 
large wooden spoon. As fast as each portion becomes creamy it is 
stirred into the mass, and the process continued until the entire mass is 
of a beautifully white and creamy texture. If too thick a little water 
may be added, a few drops at a time ; usually the flavoring liquids will 
be sufficient. When thus prepared the sugar is ready to be colored, 
flavored, and formed in the many varying styles that are used. 
Starch Moulds.—Fill a square wooden tray, 2 or 3 ins. in depth, with 
finely powdered starch, the top being smoothed even with the sides of 
the tray. Fasten at regular distances from each other on a flat board a 
number of pieces of wood or plaster models of the exact size and shape 
of the articles to be cast. By pressing these forms firmly upon the sur- 
face of the powdered starch, moulds of corresponding shape are pro- 
duced, and the starch is firm enough to retain the shape when filled with 
the liquid sugar. When the sugar has become firm enough to retain its 
form, -without breaking if carefully handled, the bonbons may be lifted 
from the starch by running the fingers underneath, or they may be 
placed on a coarse sieve, which, being gently shaken, will let the starch 
fall through, leaving the bonbons on tire sieve. Then allow them to 
harden slightly on the surface, by exposure to the air in a dry place, and 
they are ready to be covered with crystallized sugar or other material. 
Crystallizing.—Boil 2 lbs. of sugar and is pt. of water until the sugar is 
entirely dissolved. Place the articles to be crystallized on wire frames 
in a tin box, and entirely cover with the above prepared sirup, to which, 
just before pouring into the box, 1 oz. of pure alcohol should he added. 
Keep the whole at a temperature of about 70°, and allow it to remain 
undisturbed for 10 or 12 hrs. At the end of this time, if the goods are 
sufficiently crystallized, the superfluous sirup may be drained off. The 
bonbons are then dried by a gentle heat, and are ready for use. If very 
fine crystals are desired, the use of alcohol is not recommended. 188 
OLD DR. CAKLIn’s RECIPES. 
Chocolate Caramels. 
Grate f lb. of chocolate, take 1J lbs. of sugar, J lb. of butter, 
\ a pt. of milk. Put the ingredients together, and stir until dissolved. 
Then let boil 25 mins., stirring constantly. Turn on buttered dishes. 
Cut in squares. 
Boil 1 qt. of New Orleans molasses until it hardens when dropped into 
cold water. Just before removal from the lire, add 4 ozs. of chocolate 
finely grated. Pour a thin layer into tin trays, slightly greased, and 
when the surface of the candy is hardened a little, mark with a knife 
into squares. Flavor with vanilla or almonds. The natural flavor of 
the chocolate is generally preferred. 
Chocolate Caramels. (2). 
Chocolate Cream Drops. 
Preparation of the “Cream.”—Take the white of 1 egg, beat it to a 
froth, adding an equal bulk of water at the last. Into this stir, with a 
stiff spoon, enough fine sugar to make a snowy mass, sufficiently firm 
to retain its shape when moulded with the hands. Any desired flavor 
may be imparted, by adding the proper extract, to suit the taste. The 
sugar used must be very fine. 
Covering with chocolate.—After mixing the sugar as just described, 
it is to be formed with the hands into a uniformly tenacious mass, from 
which small portions may be detached with the thumb and finger and 
formed into little balls or conical shaped drops. These little balls of 
cream are placed, as fast as formed, on a plate or sheet of tin, slightly 
oiled, and allowed to harden slightly on the surface; £ hr. will be suffi- 
cient time to allow for this purpose. The chocolate covering is made by 
placing a cake of the best plain chocolate in a tin sauce-pan, and setting 
the same into a kettle of boiling water. No water need be added to the 
chocolate, but under the influence of the heat thus applied, the latter 
will slowly melt and become of a thick fluid consistence. The balls of 
cream may now be put in, 1 or 2 at a time, and rolled in the chocolate 
until entirely covered. They are then to be lifted by means of a fork, 
held for a moment that the superfluous chocolate may drop back, and 
then placed on a plate or tin, slightly greased, and allowed to re- 
main until cold, i lb. of chocolate will be sufficient to cover 2 lbs, of 
the creams. Some sweeten the chocolate and flavor it with vanilla. 
Oocoanut Candy. 
Remove the brown skin from the meat of 1 cocoanut, and grate the 
latter on a coai’se grater. Take 3| lbs. of best crushed sugar, a tea- 
spoonful of cream of tartar, and H pts. of water. Boil until the degree 
termed the “feather” is reached, which may be known by dipping a 
tin skimmer in the sugar, allowing nearly all the sirup to run through, 
and then blowing hard through the holes. If it has reached this degree 
the melted sugar will be forced out through the holes of the skimmer in 
feathery filaments. Remove from the fire, and when cooled a little rub 
the sirup with an iron spoon against the sides of the vessel. Soon it 
will begin to assume a pasty, opaque appearance, when the grated old dr. carlin’s recipes. 
189 
cocoanut should be added, and the stirring continued for a few mins. 
The soft mass may now be poured into frames to set, or dropped in 
cakes on flat tins. 
Cream Candy. 
Its mode of manufacture does not differ materially from that of the 
kinds already described, the same material being employed, and in the 
same proportion. It requires much working, however, and hence 
should be made in a warm room, and the mass kept as soft as possible 
while being handled. Some add a little gum arabic, which prevents 
granulation, and gives smoothness to the taste of the candy. If used, £ 
oz. of pure white gum arabic may be dissolved in the water, used before 
adding the latter to the sugar. The principal flavors are vanilla, rose 
and orange. For vanilla 4 or 5 teaspoonfuls of the strong extract should 
be used. Rose may be flavored with a few drops of pure oil. For 
orange the oil of neroli is used. To make chocolate cream candy of this 
variety, 3 ozs. of chocolate, finely grated, should be added during the 
process of working, with 1 or 2 teaspoonfuls of vanilla extract, and not 
to exceed 20 drops of extract of bitter almond. 
Cream Almonds. 
Prepare the cream as for chocolate drops, and form it by the hand 
around the meats of the almonds, covering them as thick as you please. 
They will present a crystallized appearance if rolled while moist in very 
fine granulated sugar, or you can let them harden on the outside, and 
then crystallize them in a solution of sugar. 
Cream Walnuts. 
Remove the meats of English walnuts carefully from the shells, so 
that the separate halves shall remain unbroken. Make a cream of a 
pasty consistence, not so firm as when used with chocolate or almonds. 
Spread a portion of this cream, with a knife, on the inner surface of a 
half meat, and press another half meat upon it. Enough cream should 
be used that the meats may be firmly imbedded therein, without being 
covered. Hickory nut meats may be used in the same way. Tiie 
cream should be only slightly flavored, vanilla being best suited to com- 
bine with the natural flavor of the nuts. 
Gum Drops. 
Dissolve 1 lb. of good gum arabic in pts. of water. Strain and add 
1 lb. of refined sugar. Heat until the sugar is entirely dissolved. The 
mixture should be evaporated until of the consistence of very thick 
honey, so thick that it will flow only very slowly from the lip or spout 
of the vessel containing it. Fill a shallow box with fine starch, and, 
having smoothed the surface, proceed with a stick having a rounded 
end, of the size desired in the finished drops, to make indentations in 
the starch, as thickly together as you can. As the liquid is poured 
slowly out, a pprtion just sufficient to fill each indentation should be 
stroked off with a wire and allowed to droj> therein. Any flavor you 
like may bo used, and a little color may also bo added. These must be 190 
old dr carlin’s recipes. 
added while the mixture is warm. When the mould is filled it must 
be set in a warm place for several days, until the drops are hardened on 
the outside, so that they can be handled without breaking. Then re- 
move them from the starch and crystallize the same as bonbons. 
Lemon Candy. 
Into a bright tinned kettle, put lbs. of sugar, 1| pts. of water, and 
a full teaspoonful of cream of tartar. Place over a hot fire and stir 
until the lumps disappear. Boil briskly until the candy is hard and 
brittle when a little is thrown into cold water. Take the candy from the 
fire and pour it on a large platter, greased with a little butter. When 
cooled sufficiently to be handled, add a teaspoonful of finely powdered 
tartaric acid, and the same quantity of extract of lemon, and work them 
into the mass. The acid should be fine and free from lumps. The mass 
must be worked enough to distribute the acid and lemon extract evenly, 
but no more, as too much handling destroys its transparency. It may 
now be formed into sticks or drops, or spiead out fiat on tins in thin 
sheets. 
Molasses Candy. 
Dissolve 1 cupful of sugar in j cupful of vinegar, mix with 1 qt. of 
molasses, and boil, stirring often, until it hardens when dropped from a 
spoon into cold water; then stir in a piece of butler the size of an egg 
and 1 teaspoonful of saleratus, the latter dissolved in hot water. Flavor 
to your taste, give 1 hard final stir, and pour into buttered dishes. As 
it cools, cut into squares for “ taffy,” or, while soft enough to handle, 
pull w hite into sticks, using only the buttered tips of your fingers, for 
that purpose. 
“Old-Fashioned” Molasses Candy. 
Into a kettle holding 4 times the amount of molasses to be used, pour 
a convenient quantity of good Porto Rico molasses. Boil over a slow 
fire A an hr., stirring all the time, and taking off the kettle if there is 
any danger of the contents running over. Do not let the candy burn. 
When a little dropped in cold water becomes quickly hard and "brittle, 
add a teaspoonful of carbonate of soda, free from lumps, to every 2 qts., 
stir quickly to mix, and pour on greased platters to cool. When suf- 
ficiently cool, pull back and forth, the hands being rubbed with butter 
to prevent the candy from sticking to them, until the candy is of a 
bright yellowish brown color. If you wash, flavor with vanilla or lemon. 
Peanut Candy. 
Remove the thin reddish skin from the meats, and fill a tin tray to a 
depth of about 1 in. Pour over them the hot candy, made as above 
directed, stirring the meats, that each one may be covered. A little less 
candy should be used than wall entirely cover the mass of meats; use 
just enough to cause the meats to adhere firmly to each other, thus 
forming a large cake, which, when nearly cold, may be divided into 
squares with a sharp knife. Almonds, or the meats of any nuts may be 
used in a similar manner. old dr. carlin’s recipes. 
191 
Sugar Candy. 
Boil together 2 cupfuls of granulated sugar and £ a cupful of vinegar. 
When thick enough, turn out to cool in buttered pans. 
Sugar Candy. (2). 
Boil 6 cupfuls of sugar, 1 cupful of vinegar, and 1 cupful of water, 
without stirring, for I hr., or until it crisps in cold water. When nearly 
lone put in 1 tablespoouful of butter, and 1 teaspoonful of saleratus dis- 
solved in hot water. Pull white with the tips of your fingers. Flavor 
to taste. 
Butter Scotch. 
Take 8 lbs. of best brown sugar, and boil with D pts. of water, until 
the candy hardens in cold water. Then add I lb. of fresh butter, which 
will soften the candy. Boil a few mins, until it again hardens, and 
pour into trays. Flavor with lemon if desired. Cut in small squares. 
Some substitute molasses, or sirup, in place of the water. 
Walnut Candy, 
The meats of hickory nuts, English walnuts, or black walnuts may be 
used. After removal from the shells in as large pieces as practicable, 
place them on the bottoms of tins, previously greased, to a depth of 
about | in. Next boil 2 lbs. of brown sugar, £ pt. of water, and \ gill of 
molasses until a portion of the mass hardens when cooled. Pour the 
hot candy on the meats and allow it to remain until hard. 
Almond Macaroons. 
Blanch the almonds in boiling water the day before wanted and pound 
them when perfectly cold — a few at a time — in a mortar, adding from 
time to time a little rose water. When beaten to a smooth paste, stir to 
1 lb. of sweet almonds a large tablespoonful of essence of bitter almonds. 
Cover closely and set in a cold place until wanted. Then to 1 lb. of the 
nut allow 1 lb. of powdered sugar, the beaten whites of 8 eggs and 1 
teaspoonful of nutmeg. Stir the sugar and whites of eggs lightly 
together, then whip in gradually the almond paste. Drop on buttered 
paper in a broad baking pan far enough apart not to run together. 
Sift powdered sugar thickly upon each. Bake in a quick oven to a 
delicate brown. Try the mixture first to make sure that it is of the 
right consistence. If they run into irregular shapes, beat in more sugar. 
This will hardly happen if it is already well beaten. 
Almond Macaroons. (2). 
Blanch and pulverize | lb. of almonds, beat the whites of 3 eggs to a 
stiff froth, add 1 lb. of pulverized sugar; mix thoroughly. Drop on 
buttered paper in tins. Bake a light brown in a quick oven. 192 
old dr. carlin’s recipes. 
Cocoanut Macaroons, 
1 lb. of sugar, f lb. of flour, | lb. of butter, 2 grated cocoanuts, whites 
if 5 eggs. Drop on buttered paper in tins, and sprinkle with sugar. 
Rnke in a ouick oven. 
Rose Drops. 
1 lb. of flour, | lb. of sugar, | lb. of butter, 4 eggs, 3 tablespoonfuls of 
rose water, a little salt. To be dropped in the pan. 
FRUITS AND MELONS, TO SERVE. 
Fruit. 
Much depends upon the serving of fruits, whether they give all the 
pleasure possible or not. In choosing it care must be taken to get the 
fairest and ripest. It should always be placed in a raised dish upon the 
table. If mixed, consisting of grapes, apples, pears, etc., arrange part 
of the clusters of grapes to fall gracefully over the edge of the dish. 
Mix with it any kind of pretty green leaves or vines, which may also 
fall, and wind around the stem of the dish. Let the colors of the fruits 
blend harmoniously, but arrange them firmly, so that when the dish is 
moved there will be no danger of an avalanche. 
The French do not hull strawberries, but dip them one by one in 
sugar and eat them. Those used in this country, however, need to lie 
in sugar some time before serving. Glass dishes are the prettiest for 
this fruit. / 
The best way to prepare peaches for table use is as follows: Choose 
large, fx-esh, ripe, and juicy peaches; pare and cut them into two or 
three pieces. Sprinkle granulated sugar over them, put them into the 
freezer, and half freeze them; this will require about 1 hr. Do not take 
them from the freezer until tlxe moment of serving, when sprinkle over 
a little more sugar. Serve in a glass dish. Canned peaches may be 
treated in the same manner. 
Oranges are served in various ways. Sometimes they are sliced and 
sugared. Usually for dessert they are eaten without this preparation. 
The following is the way they eat them in the home of this luscious 
fruit: A fork is pierced partly through the center of an ox-ange, enter- 
ing it from the stem side; the fork serves for a handle, which is held in 
the left hand, while with a sharp knife the peel and thin skin are cut off 
in strips from the top of the orange to the fork handle; now, holding it 
in the x-ight hand, the orange can be eaten, leaving all the fibrous pulp 
on the fork. 
A very pretty way to serve them is to remove all the skin except a 
band i in. wide around the center. Then opening this in one place, 
separate the pulp into its sections without removing them from the 
hand. Lay them in rows upon the dish, and they are easily taken by 
the guest and eaten with a great deal of convenience and comfort. 
When pineapples are picked and eaten fresh in their own climate, 
they seem to dissolve in the mouth, and the fibrous texture is hardly 
perceived. Here where they are so tough as to require the knife and OLD DE. CARLIN’S RECIPES. 
193 
fork, they are better cut into dice, saturated with sugar, and piled in 
the center of a glass dish, with a row a la Charlotte of sponge-cake 
slices, or of ladies’-fingers around the sides. 
To ice currants or other small fruits, beat the white of an egg just 
enough to break it and then dip the fruit in it and roll in pulverized 
sugar, and afterwards place them on a sieve to dry. 
Melons. 
Both watermelons and cantelopes should be thoroughly chilled before 
serving. Watermelons may be either cut in 2 pieces and the ends sliced 
off so they will stand upon a platter, and then sliced, or the pulp scooped 
out with a large tablespoon and dished in egg-shaped pieces. Cante- 
lopes should be cut in convex pieces, like quartering an apple, and 
placed upon the table in that way, the inside having been removed and 
the pieces held in place by the skin at the stem. 
WINES. 
Wine should never be allowed to remain in case, but unpacked, and laid 
on its side, and stored where it is least exposed to the changes of temp- 
erature. All red wines should be kept dry and warm, as they are more 
easily injured by cold than by heat. Consequently, in cool climates, 
clarets are better stored in a closet on the second floor (not too near a 
register) than in a cellar. Champagnes and Rhine wines stand cold bet- 
ter than heat, which frequently causes fermentation. 
Serving of Wines. 
The temperature at which wines should be served differs materially. 
Madeira ought to be about the same temperature as the room. So too 
with Claret, with which ice should never be used. It should remain 48 
hrs. standing, and then decanted. No sediment must be allowed to 
enter the decanter. Keep Champagne on ice several hours before serv- 
ing, or let it be half frozen by pounding ice quite fine, then mixing with 
it an equal amount of salt, and surrounding the bottles with it. It 
should be in a proper condition for use in 2 hrs. Many people imagine 
that the elegance of their dinner depends upon the variety of their 
wines, but 4 kinds is enough at any time, and usually a single one is 
sufficient. It is not at all out of the way to give a dinner without it. 
White wines, Sauterne, Rhine, etc., are served with raw oysters, or just 
before the soup; Sherry or Madeira, with the soup or fish; Champagne, 
with the meat; Claret, or any other of the red wines, with the game. 
Many prefer Claret just after the fish, as it is a light wine, and can be 
drunk instead of water. If still another wine is added for the dessert, it 
is some superior Sherry, Port, Burgundy, or any fine wine. Very small 
glasses of liqueurs, such as Maraschino and Curacoa, are sometimes 
served at the end of a dinner after coffee. Sometimes Claret is served 
during the entire meal, no matter if other wines are brought on. If 
only Champagne is used, it should be served immediately after the fish. 194: 
old dr. carlin’s recipes. 
FOOD FOR THE SICK. 
Ideas in regard to food for invalids have changed very much within 
the last few years. What is regarded as “meat” now, was once “poi- 
son.” Certain things must not be used, no matter how much the 
patient might crave them. Now, on the contrary, the convalescent 
may eat about what is desired, the only care being not to overload the 
weak stomach. 
There are cases, however, where there is little wish for food, and no 
thought of anything in particular, and the only object is to provide 
something nourishing, while being exceedingly easy to digest. For this 
purpose most of the following recipes are adapted: 
Mutton Broth. 
Cut in small pieces 1 lb. of lean mutton or lamb, and boil it, unsalted, 
in 1 qt. of cold water, keeping it closely covered until it falls to pieces. 
Strain it and add 1 tablespoonful of lice or barley, soaked in a little 
warm water. Simmer for hr., stirring often, then add 4 tablespoon- 
fuls of milk, salt and pepper, and a little chopped parsley if liked. Sim- 
mer again 5 mins., taking care that it does not burn. Chicken broth 
can be prepared in the same way. Crack the bones well before putting 
t hem into the water. 
Mulled Egg. 
Beat the yolk of a fresh egg in a tea or coffee cup, put in cream and 
sugar, then fill the cup with tea or coffee, stirring repeatedly to keep 
the egg from curdling. This makes a light and nourishing breakfast 
for an invalid. 
Farina Gruel. 
Into boiling water, as much as you choose, sprinkle enough farina to 
give it the desired consistence. Sweeten, and add a little brandy, rye, 
whisky, or wine, as the case may require. This makes a good light diet 
for the sick, especially children. 
Indian Meal Gruel. 
Season 1 pt. of water slightly with salt, and when boiling briskly, 
sprinkle in 2 tablespoonfuls of corn-meal, stirring constantly until done, 
usually about 5 mins. Make frequently, using when warm. 
Stir into 1 qt. of boiling milk, 2 tablespoonfuls of ground rice, wet 
with cold milk, and 1 saltspoonful of salt, and boil 10 mins., stirring 
all the while. Season with sugar and nutmeg, and eat warm with 
cream. You may use Indian meal instead of rice-flour, which is an 
astringent. In this case, boil | hr. 
Milk and Rice Gruel. 
Oat Meal Gruel. 
To a pt. of boiling water, add 4 tablespoonfuls of unbolted oat-meal, 
and a pinch of salt. Skim, sweeten, and flavor. Instead of this you old de. carlin’s recipes. 
195 
can make a thin batter of fine oat-meal, and pour into boiling water ; 
then sweeten and flavor it. 
Sago Gruel, 
Put 2 tablespoonfuls of sago into 2 cupfuls of cold water, and warm by 
setting in a saucepan of boiling water. Stir often and let it soften and 
heat for 1 hour. Then boil 10 mins., stirring all the while ; add 3 tea- 
spoonfuls of white sugar, 1 glass of wine, 1 tablespoonful of lemon juice, 
a pinch of salt and nutmeg to taste, and pour into a bowl or mould to 
cool. Eat warm if preferred. If the patient is feverish, the wine and 
nutmeg should be omitted. 
Arrowroot Jelly. 
Wet 2 heaping teaspoonfuls of the best Bermuda Arrowroot in a little 
cold water and rub smooth. Stir this into a cup of water, boiling, into 
which has been melted 2 teaspoonfuls of white sugar. Boil steadily, 
stirring constantly until it is clear, then add the lemon. Put it into a 
cup and leave it to form. Eat it cold with cream and sugar, put together 
and flavored if desired. 
Arrowroot Wine Jelly. 
Make it the same as above except substituting 1 tablespoonful of 
brandy or 3 of wine for the lemon. This is good for weak bowels. 
Chicken Jelly. 
Pound half a raw chicken with a mallet, bone and meat together; put 
into a covered vessel, with about a quart of cold water, and heat slowly. 
Let it simmer until the meat is in white rags and the liquid reduced i; then 
strain and press, first through a colander and then through a coarse 
cloth. Salt to taste, and pepper if you think best; return to the fire 
and simmer about 5 mins, longer. Skim when cold, and give to the 
patient cold—just from the ice—with unleavened wafers. Keep on the 
ice. If you wish to make sandwiches, put the jelly between slices of 
bread, spread lightly with butter. 
Sago Jelly. 
Boil a teacupful of sago in 4 pts. of water until quite thick; when cold 
add a pt. of raspberry juice pressed from fresh fruit, or half the quantity 
of raspberry sirup; add enough white sugar to sweeten to the taste, and 
boil fast for 5 mins. Pour into the mould. Use a little cream with the 
jelly. 
Flax Seed Lemonade. 
Into a covered vessel pour 1 qt. of boiling water upon 4 tablespoonfuls 
of flax seed. Steep it for 3 hrs., and then add the juice of 2 lemons and 
sweeten to the taste. If too thick add cold water. Good for colds. 196 
old dr. carlin’s recipes. 
Bread Panada. 
Toast to a light brown several slices of stale baker’s bread. Pile them 
in a bowl with sugar and a little salt sprinkled between them. Cover 
with boiling water; cover tightly and set into a pan of boiling water, let- 
ting it simmer gently until the contents of the bowl are like jelly. Eat 
while warm, with a little powdered sugar and nutmeg. 
Chicken Panada. 
Skin the breast of a chicken; boil it in 3 pts. of water until perfectly 
tender, then pick off the meat, pound it fine in a mortar and mix it in 
the liquor it was boiled in. Rub it through a sieve and season with 
salt. Mutton or beef panada may be made in the same way. Keep it 
in a cool place, and warm it up when wanted. 
Nourishing1 Soup. 
Take 2 lbs. of tender lean beef or veal and cut in small pieces. Put it 
with i lb. of pearl barley into 1 qt. of cold water. Bring it slowly to a 
boil, then let it simmer until about as thick as cream. Season with salt 
and pepper, and if the flavor of celery is liked, put in a little. Serve it 
warm. 
Tapioca. 
Wash well in cold water 8 heaping tablespoonfuls of tapioca, drain, 
pour on water enough to cover it, and soak for 4 hrs. Add more water, 
and boil until quite clear. Flavor to suit taste, having regard to the 
character of tlxe disease. 
Break the bark into bits, pour boiling water over it, cover it closely 
and let it stand until cold. Put sugar and ice in for summer diseases, 
or add lemon juice for colds. 
Slippery-Elm Bark Tea. 
Condensed Beef Tea. 
When the greater amount of nourishment is wanted condense in 
bulk. Take 1 lb. of fresh beef, free from fat, cut it in small pieces; put 
it in a jar covered tightly, or a bottle, and set it into a saucepan or pot 
of cold water. Let the water boil steadily for 3 or 4 hrs., or until the 
meat is white, the juice having been all drawn out. Season with salt to 
the taste. When cold skim, and then serve to the patient hot or cold as 
is preferred. Sometimes a tea or tablespoonful of this can be taken by 
the patient when nothing else can. As much boiling water as is used 
in quantity of the extract can be added to make it more like a drink. 
Beef Tea. (2). 
Cut a lb. of nice tender beef up fine; put it in a saucepan, cover it 
with cold water, and bring it almost to a boil. Keep it at that tempera- 
ture for 10 mins., then season it to the taste and serve. If wanted a OLD DR. CARLIN’S RECIPES. 
197 
little richer, squeeze the juices of the meat through a piece of stout 
muslin. 
Barley Water. 
Boil slowly, until reduced |, 2 ozs. of pearl barley washed clean, in 1 
qt. of water. Season to suit the patient, with lemon, wine, sugar, or 
spices. 
Jelly Water. 
Stir a tablespoonful of currant or other jelly into i pt. of water ; keep 
it cool and give as occasion requires. Excellent in fevers. 
Toast Water. 
Toast a large slice of wheat bread so that it is a deep brown all over, 
but not blackened or burnt. Lay it in a covered earthenware vessel, 
cover it with boiling water and let it steep until cold. Strain it and add 
a little lemon juice, unless forbidden by the physician. 
Wine Whey. 
Milk, f of a pt. ; water, L of a pt. ; wine, 1 gill; sugar, a dessertspoon- 
ful. Place milk and water in a deep pan, and when it begins to boil 
pour in the wine and sugar, stirring assiduously when it boils, for 13 or 
15 mins. Lastly, strain through a sieve. It may be drank either hot or 
cold, a glassful at a time. 
FOR CHILDREN. 
For Diarrhoea. 
If the child has symptoms of diarrhoea or summer complaint, take 
the caul of mutton or lamb and simmer it in a pt. of water, dusting in a 
little flour and a little salt. This soup is nutritious, and allays the 
irritation of the bowels. 
Arrowroot, made quite thin, with a teaspoonful of sweet cream, is 
nutritious and harmless. Do not make the food for infants too rich. 
Milk Porridge. 
Take 1 tablespoonful of Indian meal, and 1 of white flour; wet to a 
paste with cold water ; put the paste into 2 cups of boiling water, and 
boil 20 mins. ; add 2 cups of milk and a pinch of salt, and cook 10 mins, 
more, stirring often. Eat with sugar and milk stirred in while hot. 
For Teething. 
Tie a teacupful of flour closely in a cloth, and boil for 1 hr. When 
cold, grate fine—enough to thicken a pt. of -J milk and £ water, the con- 
sistence of porridge. Add a little salt. 198 
old dr. carlin’s recipes. 
Barley Water. 
Pick over and wash 3 tablespoonfuls of pearl barley; soak it 4 hr. in a 
rery little lukewarm water, and stir, without draining, into 2 cupfuls of 
boiling water, salted a very little. Simmer 1 hr., stirring often. Strain 
ind add 2 teaspoonfuls of white sugar. When milk disagrees with 
infants, barley water can often be used. 
Gum Arabic Water. 
Dissolve an ounce of gum arable in a pt. of boiling water. If you 
think best to do so, add a little lemon juice, and sweeten with loaf 
mgar. It is excellent in acute diseases as a drink, when the soothing 
influence of a demulcent is desired. 
PERIODS OF DIGESTION. 
H. M. 
H. M. 
Apples, sweet, mellow, raw 1 30 
Apples, sour, mellow, raw . 2 00 
Apples, sour, hard, raw . . 2 50 
Barley, boiled 2 00 
Beans, pod, boiled .... 2 30 
Beef, old, salted, boiled . . 4 15 
Beef, fried 4 00 
Beefsteak, broiled .... 3 00 
Beets, boiled 3 45 
Bread, corn-baked .... 3 15 
Bread, wheat, fresh baked . 3 30 
Butter, melted 3 30 
Cabbage with vinegar, raw . 2 00 
Cabbage, seed, raw ... 2 30 
Cabbage, boiled 4 30 
Cake, sponge, baked ... 2 30 
Carrot, boiled 3 15 
Cheese, old, raw .... 3 30 
Chicken, soup 3 00 
Custard, baked 2 45 
Dumpling, apple, boiled . . 3 00 
Eggs, whipped, raw ... 1 30 
Eggs, fresh, raw .... 2 00 
Eggs, fresh, roasted ... 2 15 
EggS, fresh, soft-boiled . . 3 00 
Eggs, fresh, hard-boiled : . 3 30 
Eggs, fresh, fried .... 3 30 
Fowls, domestic, boiled . . 4 00 
Goose, wild, roasted ... 2 30 
Green corn and beans, boiled 3 45 
Hash, warmed 2 30 
Liver, beef, boiled .... 2 00 
Milk, raw 2 15 
Milk, boiled 2 00 
Mutton, fresh, broiled . . 3 00 
Mutton, fresh, boiled ... 3 00 
Mutton, roasted 3 15 
Oysters, fresh, raw ... 2 55 
Oysters, fresh, roasted . . 3 15 
Oysters, fresh, stewed . . 3 30 
Oyster soup 3 30 
Parsnips, boiled 2 30 
Potatos, Irish, baked . . 2 30 
Potatos, Irish, boiled , . 3 30 
Pork, salted, broiled ... 3 15 
Poxk, steak, broiled . , . 3 15 
Pork, salted, fried .... 4 15 
Pork, salted, boiled ... 4 30 
Pork, roasted 5 15 
Rice, boiled 1 00 
Sago, boiled 1 45 
Salmon, salted, boiled . . 4 00 
Sausage, fresh, broiled . . 3 20 
Suet, beef, boiled .... 5 30 
Soup, barley, boiled ... 1 30 
Soup, bean, boiled .... 3 00 
Tapioca, boiled 2 00 
Turkey, domestic, roasted . 2 30 
Turnips, boiled 3 30 
Trout, fresh, fried .... 1 30 
Veal, fresh, broiled ... 4 00 
Veal, fresh, fried .... 4 30 
Venison steak, broiled . . 1 45 DISINFECTANTS. 
1. To absorb moisture and putrid fluids, sprinkle fresh stone lime, 
finely powdered, on the place to be dried; also fill a number of plates 
with it and place in damp rooms. 
2. To absorb putrid gases, combine dry, fresh charcoal with lime. 
3. Use chloride of lime to absorb putrid effluvia and stop putrifac- 
tion. If in cellars or close rooms, chlorine .gas is wanted, pour vinegar 
or diluted sulphuric acid on the lime, and add more of the chloride. 
4. In cholera seasons dissolve 8 or 10 lbs. of copperas in a pailful of 
water, and pour the strong solution, every hour, wherever the cholera 
discharges have been thrown. For ordinary use, pour 1 pt. of the solu- 
tion into every water closet pan every night and morning. If cholera is 
in the house add \ pt. of carbolic acid to 5 gals, of the solution. 
5. Carbolic acid is one of the best disinfectants. Diluted at the rate 
of from 40 to 100 parts of water to 1 of fluid acid, it may be used 
instead of copperas. To disinfect clothing, carbolic acid should be 
mixed with an equal quantity of strong vinegar, and dissolved in 300 
times its own quantity of water, before putting in the clothing. To 
destroy the clothing instantly use the acid in only 10 to 30 times its own 
quantity of water. For drains, sewers, stables, etc., the crude carbolic 
acid when freely applied, answers every purpose. 
6. Coffee is a good disinfectant. Pound the well dried raw beans in 
a mortar, and sprinkle the powder over a heated iron plate. Carrying 
this through the house will clear it of offensive smell. 
7. To absorb the noxious effluvia, etc., in a sick room, place 3 or 8 
good sized onions, cut in halves, on a plate on the floor. Change them 
every 3 hrs. 
8. To disinfect clothing and towels from cholera or fever patients, 
throw them into a tub of water, in which has been dissolved 1 oz. of 
permanganate of potash to every 8 gals, of water. Boil as soon as 
removed from this solution. 
9. Carbolic acid diluted with water, 1 dr. to 1 qt., or even of a less 
strength, and cloths dipped in it and hung about the room, or sprinkled 
about, will completely disinfect, or remove all bad odors, except its 
own, which time and a free circulation of air will do. 
10. Dry earth has recently been found out to possess extraordinary 
properties of absorbing bad odors; hence the patented earth closets, 
which have proved very satisfactory. In the Philadelphia hospitals, 
also, dry earth has not only been found to destroy all the bad odors in 
the wards or divisions of the hospital, but also to absorb the septic, or 
infecting matter of wounds. 
11. For pest-houses, or rooms and buildings where persons with the 
(199) 200 
OLD DR. CARLIN’S RECIPES. 
eruptive fevers, as small-pox, scarlet fever, or measles, have been suffer- 
ing, sulphurous acid, arising from burning sulphur in the room, is con- 
sidered one of the best disinfectants in use. The plan of proceeding is 
to close up all ventilations, as fire-places, stove-pipe holes, cracks, etc., 
then in a kettle, or upon the hearth, to sprinkle sufficient sulphur upon 
the burning coals to fill the room with the sulphurous acid, or fumes 
arising from it, and leave the room at once, closing the door, and 
throwing down an old cloth at the bottom, to prevent the escape of the 
gas, or the ingress of the air; then leave the room thus closed over night, 
or its equivalent of time. 
Disinfection from Disease. 
The following directions, prepared from instructions published by the 
Association of Medical Officers of Health in London, will be found 
useful to prevent the spread of infectious diseases: 
“When a person is attacked, one of two things should immediately 
be done. The sick person should either be put into a room, apart from 
others, the room being stripped first of all carpets, curtains, and unne- 
cessary furniture, or where this cannot be done, should be sent to 
a hospital. 
“When possible, all persons who have not had the disease should be 
sent out of the house to lodge elsewhere. 
“The infectious principle of the disease is given off by the breath, 
and by all the discharges of the sick person; also from the skin until 
long after apparent recovery, so long indeed as any roughness remains 
upon it. 
“Pei'sons with sore throat, when scarlet fever is about, sometimes 
give scarlet fever to other people. 
“To prevent its coming off by the breath,rthe mouth, throat, and nose 
should be very frequently washed with a disinfecting solution, by 
gai-gling, swabbing, or syringing. 
“All vessels intended to receive the discharges from the bowels, etc., 
should have a dessertspoonful of carbolic acid with a little water con- 
stantly kept in them. 
“Rags should be used instead of handkerchiefs for removing or 
wiping away the discharges from the throat or nose, and they should 
then be burned. 
“The air of the room should be kept sweet and disinfected, and pre- 
vented from mixing with the other air of the house. This may be done 
by constantly keeping up a small fire, or by hanging over the' doorway 
an old sheet well sprinkled with carbolic acid, or by both these methods 
“No unnecessary communication should take place between the 
nurse in the sick-room and the other inmates of the house. Nurses or 
attendants should wear glazed or smooth dresses in preference to rough 
and woolen ones, and should wash their hands before eating. 
“All handkerchiefs, towels, sheets, articles of clothing, etc., should 
be steeped in boiling water containing carbolic acid or chloride of soda, 
(a teaspoonful to the gallon), before they are taken out of the sick-room. 
“Whenever slops from the sick-room are thrown down closets, sinks, 
or drains, a teaspoonful of carbolic acid in a basinful of water should be 
thrown down after them,” 
“Warm baths with soap should be used repeatedly during recovery 
and convalescence, until all roughness of the skin has disappeared; a old dr. carlin’s recipes. 
201 
little carbolic acid added renders the washing more effective for disin- 
fection. 
“Until all roughness of the skin has disappeared, the person should 
not be allowed to mix with the rest of the family, and then only in new 
clothes, or in clothes which have been thoroughly disinfected.” 
‘ ‘ In the event of a fatal termination, the body should not be removed 
into another room to spread infection over the house. It is still in- 
fectious. 
‘ ‘ No articles of bedding or clothing should be removed from the room 
until disinfected as formerly stated. 
“In washing the body, carbolic acid (a dessertspoonful to the gallon 
of water) should be used. 
“The body should be put into the coffin as soon as possible, with a 
disinfectant. Rags soaked in strong carbolic acid may be laid beneath 
it and over it (beneath the clothing). The coffin should be screwed 
down and the body buried as soon as possible.” 
Subsequent Disinfection of the House. 
“The infection hangs about a room or house for a very long time, and 
is difficult to dislodge. Fumigation by sulphur, however, may be em- 
ployed by any one, the paper being previously wetted with carbolic 
acid, stripped off, and burned. £ lb. of brimstone, broken into small 
pieces, should be put into an iron dish (or a lid of an iron saucepan 
turned upside down) supported by a pair of tongues over a bucket of 
water. The fireplace and outer openings, such as the crevices of the 
windows, are then to be closed by pasting paper over them, and a shov- 
elful of live coals is to be put upon the brimstone. The door is then to 
be quickly shut, the crevices pasted up with paper, and the room kept 
closed for 5 or 6 hrs. Articles of clothing hung up loosely, or left uncov- 
ered in the room, are fumigated at the same time. 
“After this, a thorough cleaning should be made; everything that can 
be, washed with a little carbolic acid in the water, and boiled. The 
room should then be lime-washed, and afterwards left unoccupied with 
the window open for a week or a fortnight.” 
For the discovery of sulphate or carbonate of lime or magnesia, add a 
few drops of a solution of nitrate of barytes, when the fluid will become 
turbid, which turbidity again will be removed by the addition of a drop 
or two of pure nitric acid. 
For the muriates, add a solution of nitrate of silver to the previously 
tested solution, which gives a bluish precipitate. 
The sulphates of carbonates are also indicated by the turbid appear- 
ance on the addition of a solution of acetate of lead, which has little oi 
no effect upon the muriates of lime, etc. 
Sulphate of lime is also detected by what is called the soap test, which 
is applied by means of a solution of soap in alcohol. When the sulphate 
exists in an undue degree, causing the water to be hard, it throws down 
a curdy precipitate, which is in proportion to the quantity of lime. 
Magnesia is indicated when a milkiness is the consequence of adding 
TESTS FOR IMPURITIES. old dr. carlin’s recipes. 
202 
a solution of phosphate of soda to water which has previously been 
treated with carbonate of ammonia. 
Free carbonic acid is detected by a milkiness being produced by the 
addition of an equal proportion of lime-water, or by adding a small 
quantity of the superacetate of lead. 
The tests for the more rare salts, etc., are too delicate for ordinary 
use, and they are of little interest to the householder for domestic pur- 
poses. FOR FARMERS. 
THE DAIRY. 
A dairy of cows, when well selected and managed, is no doubt a 
source of profitable employment, where there is plenty of provision and 
accommodation for such stock. Particular attention, however, to 
everything relating to their food, shelter, treatment, and the manage- 
ment of their produce in the dairy, is necessary to ensure success. The 
master’s eye wants to be often looking on., to see that all persons em- 
ployed are kindly disposed, and conduct their work in a regular, cleanly, 
and orderly manner. Unkind treatment, improper or irregular feeding, 
or unskillful milking of cows, would either ot them be detrimental to 
the success of the undertaking. 
Rooms and Utensils Necessary. 
A building for a dairy should be situated in a shady place, out of the 
reach of impure air, and have a northern or eastern aspect. If built 
with bricks and covered with tiles, the walls should be not less than 
9 ins. thick, but if 14 ins. it would be better. The roof should be ceiled, and 
the windows latticed, glazed, and provided with sliding inside shutters 
for keeping out excessive heat or cold, otherwise the proper tempera- 
ture of the dairy cannot be regulated in summer or winter. 
Supposing a dairy to be built for a dozen cows, it would be necessary 
to divide it into 8 rooms, 2 below and 1 above—viz. : the milk-room oi 
dairy, the wash-house, and the cheese chamber. The dairy for milk 
alone; the other lower room for butter and cheesemaking, and for 
washing and scalding the dairy utensils ; the upper chamber for cheeses. 
It would be as well to have 2 or 8 air-bricks inserted in the northern 
wall of the milk-room some distance apart, about a foot from the 
ground, and the same number in the opposite side wall, about a foot 
from the ceiling. If the north side air-bricks were left open during the 
summer months, it would be found that a current of cool air would 
come in and lessen the temperature, as the warm air would ascend and 
pass through the upper air-bricks. In the winter all the air-bricks should 
be closed, as quite sufficient ventilation could be obtained from the 
windows. 
The size of the milk-room should not be less than 15 ft. square, and 
the other room quite as large, with chimney and copper placed at a 
distance from the dairy or milk-room; and it would be best if entered 
by a passage, and if the door were placed so that it did not open into the 
(•:03) 204: 
old db. caelin’s recipes. 
milk-room, as the heat and steam should be entirely excluded. The 
floor of both rooms should be paved with bricks or flags, with a slight 
incline towards the drain, which might either run down the centre, or 
be placed at one side. The water must either be laid on or the wash- 
house provided with a pump. 
Wide shelves about 80 ins. from the floor would be required to hold 
full double the number of milk pans that there are cows, besides shelves 
for cream pots, pans, and other articles belonging to the dairy. 
The utensils required where butter and cheese are made are a churn, 
a butter stand, milk pans, pails, bowls, strainers, coolers, dishes, cheese 
tubs, vats, girth butter-boards, markers, brushes, cloths, presses, ther- 
mometer and weighing machine, and sundry pots and pans. 
The Cow-House. 
The milking or cow-house should be situated within a short distance 
of the dairy. If it were within a few steps it would be so much the 
better, as the milkers could then empty their pails into the pans while 
the milk was warm. The cream would then rise more quickly and 
more abundantly than if left to cool first. Milk is usually poured 
through a sieve or cheese-cloth into the pans, or else strained before 
using for domestic purposes. Where it is not strained, the cream is 
always poured through a cheese-cloth into the churn. 
The building should be at least 16 ft. wide inside, to allow good room 
for stalls and feeding troughs, and for comfortable room behind the 
cows. Their troughs should be placed 3 ft. from the wall, so that their 
food could be put in on that side of the building. It should join the 
root-house. The floor should be paved with bricks, pretty high where 
the cows would stand, and sloping down to a gutter behind them. The 
gutter should be made with a good fall, so that no manure could 
remain long in it. It would be well if a cesspool could be made at a 
little distance to receive the drainage, so that no effluvia from it could 
reach the milking house. 
It would be a good plan to have the north aud south walls wholly 
enclosed, with the exception of a door for entrance into the turnip and 
chaff-house, and the east and west ends fitted up with double folding- 
doors, in a line with that part of the floor behind the cows. By this 
means, if both ends were left open in the summer, a current of cool air 
would go through the place, and either one or the other might be closed 
when the cold wind came from the east or west in winter. 
The calf-pens would have to be placed at each end. A few air-bricks 
might be put into the south wall, about 4 or 5 ft. above the cows' heads, 
and a boarded loft over the whole building, the length of which would 
depend on the number of cows kept. If numerous, a row of cow-stalls 
(which might be double), on either side of the building, with a path down 
the middle for the men, would be an advantage. 
The strictest cleanliness should be practised, and clean dry beds pro- 
vided for the cattle when housed, and everything done which is re- 
quired to make them comfortable. 
It would be advisable to have the pastures near the milking-house 
where it is possible, for when they are fetched from a long distance they 
sometimes get hurried, and their milk becomes overheated. Whoever 
drives them should be urged to do it gently, and taught the law of kind- 
ness. Neither whips nor sticks should be used if cows are expected vb old dr. carlin’s recipes. 
205 
yield their milk down freely. If treated with gentle kindness they will 
become attached to their keeper or herdsman, and will place themselves 
in a quiet position to be milked, even in the open field. 
The Dairy Maid’s Duties. 
Punctuality, order, and cleanliness must be observed in all dairy work. 
Nothing will receive a taint more easily than milk or cream, and all bad 
odors that are absorbed by the milk are certain to be concentrated in the 
butter; hence the necessity of perfect cleanliness and freedom from 
taints and odors of every description in the dairy-room. If a cellar is 
used, it should be perfectly dxy and clean to the remotest comers ; if a 
room in the dwelling-house is used, or a milk-house built separately, 
nothing likely to impart odor to the milk, as smoked ham, codfish, pota- 
tos, onions, etc., should be allowed a place in the room. The dairy- 
maid must take her best scrub brush and thoroughly scour every part of 
the dairy utensils, with cold water, rinsing them well, and then scalding 
them and placing them in the rack and on shelves outside the wash- 
house door, for the purpose of sweetening them, as the air is a great 
purifier. Fuller’s earth or wood ashes are sometimes used for scouring 
with cold water, but soap must never be used, as it would surely spoil 
the cream and butter. The pails used in milking should be made of tin. 
The cows must be milked perfectly dry, as the richest part of the milk 
comes last, and the milk should be emptied into the pans at once. The 
milk pails must immediately be rinsed and scrubbed with cold water and 
then scalded and wiped dry. The milk may be cooled by setting some large 
pails into a trough or box partly filled with very cold water, and pouring 
the milk into these as fast as it is drawn from the cows, allowing it to 
stand till of the required temperature, and, if necessary, renewing the 
water. Milk thus cooled will keep sweet longer and yield its cream more 
readily and abundantly than when cooled slowly. The milk should 
never be allowed to reach a temperature above 60°, though it may fall 
below that without detriment. After the milk has been standing 24 
hrs., the dairy-maid will take the skimmer and skim off the cream, first 
loosening it around the edge of the pan. When the first cream is put 
into the cream pot, a piece of saltpetre, about the size of a nut, should 
be dropped in, and the cream must be stirred with a flat wooden stick 
every time any is added. Should the cream be more than 8 days in 
gathering for butter-making, it should be put into another clean pot and 
stirred daily as before. This process gives it ventilation and it keeps 
better. Care must be taken to keep the milk pans clean ; they should 
be washed in cold water and then scalded and thoroughly dried. 
To Churn Butter. 
Fill your churn and butter stand with cold water over night. The 
cream should be churned at a temperature of 62° or 63°. If the weather 
is veiy hot, rise at 3 or 4 in the morning, then skim any pans you may 
have ready, empty the water out of the churn and strain the cream 
through a clean cheese-cloth into it until 3 parts full. Then gently turn 
the handle, lifting the lid of the churn occasionally, but oftener at first 
to let out the gas which would prevent the particles of cream from uni- 
ting into a solid mass. When you find the butter is collecting, turn the 206 
OLD DE. CAELIn’s EECLPES. 
beaters slowly up and dash them suddenly down until it is in firm lumps 
and ready for your butler stand. Take them out and place them in it, 
having first emptied out the water and rubbed the bottom with salt and 
rinsed it. Strain the buttermilk through a clean cheese-cloth into a pail, 
carefully putting the rest of the butter into the stand. Wash it with 
fresh cold water, then work it with your board and hands till all the 
milk is pressed out. Shape it into pounds or pats and mark it according 
to taste. Before shaping it, salt it and weigh it. Having washed your 
large dishes with salt and water, you carefully place each pound or pat 
on a dish with your boards as you finish it and put it on a shelf in the 
dairy. In summer it is dropped into a pail of cold water, and left till 
next morning before placing on a dish. Next, with cold water and a 
scrub brush, carefully wash off every particle of milk from your churn, 
stand, milk pans, cream pots and other utensils, and scald the movable 
ones, but those that are too large for that, pour boiling water into them, 
and let it stand in for a time; then take them out into the air and place 
them in the rack outside, and on the shelf and stool till they are per- 
fectly sweet. Then replace them in the dairy as before. In winter the 
milk should be kept at a temperature of 60° if possible; if not, the milk 
may be scalded as soon as strained, and the cream will then have a fair 
start before the milk has parted with this extra heat, unless the place 
where it is kept is very cold. If scalding is not found sufficient, 2 or 3 
spoonfuls of sour milk may be added to each pan of milk when it is set 
away. This will help to sour the milk and cause the cream to rise 
quicker, thus making it less liable to become bitter. The cream must be 
kept at about the same temperature (60°), and should be well stirred as 
often as new is added. Do hot keep it too long before churning; 4 or 5 
days is better than longer. 
Cheese, to Make, 
Strain the evening’s milk through 2 thicknesses of cloth into the 
cheese-vat, the space between the 2 vats having been previously filled 
with cold water, and if extremely warm, change the water once during 
the night. Stir gently until reduced to 65° or 70°; then in the morning 
skim off the cream and mix it with warm morning’s milk and stir until 
melted, then pass it through the strainer into the vat to be mixed with 
the evening’s milk. Make a fire in the stove connected with the vat, so 
that when the milking is done the heat of the milk in the vat will be 82° 
to 84°—the milk having been stirred frequently since the fire was started 
so as to have the milk and cream thoroughly mixed. The rennet should 
be added at 82° in hot and 84° in cold weather, shutting the heat off 
at this point. Enough rennet must be used to bring the curd in from 30 
to 45 mins., the quantity depending upon the strength. When the curd 
breaks with a good clean fracture, cut it both ways with the curd knife, 
which will leave it standing in £ in columns. The heat is now applied, 
and when the columns of curd will break clean over the finger, leaving 
no soft milky curd, stir or lift it up by passing both hands under it, very 
gently raising it from the bottom to the top, and so break and mix it 
up. Let it rest a few minutes, stirring frequently with the curd board 
until the curd hardens a little, and the heat has risen to 90°; as the heat 
rises cut it until it is about as fine as wheat or barley. This process of 
cutting the curd will take from 2 to 3 hrs. Shut the heat off when it has old dr. carlin’s recipes. 
207 
risen to 100°, stirring the curd frequently so it will not settle on the bot- 
tom of the vat. 
Cook the curd until it loses its milky, glossy look, feels firm in the 
hand and the particles being contracted and shrunken readily drop apart 
when pressed in the hand, and the whey will have a green shade. Put 
the curd strainer in the vat and run off the whey; stir and cool the curd 
before you apply the salt, breaking the lumps and using 2i lbs. of Ash- 
ton salt to 100 lbs. of curd; mix thoroughly, and when cool put in the 
press and let it remain from 3 to 3 hrs. Take out the cheese, turn and 
bandage it, return it to the press, and let it remain till the next curd 
needs its place, about 24 hrs. Then weigh the cheese and put it on the 
rack to cure; grease it next day with the oil or butter made from whey 
colored with annotto, and kept at about 70°; turn and oil daily for 3 
months, when it will be ready for market. 
Milk; to Deodorize. 
Sometimes, in the spring when cows are fed upon rutabagas, the milk 
has such a disagreeable taste and odor as to be unfit for buttermaking. 
This can be obviated by putting a pinch of saltpetre finely pulverized 
into every gallon of cream. Butter that has become sour or rancid may 
be rendered sweet by working in a little saltpetre. 
Rancid Butter, to Sweeten. 
If butter which has become rancid be washed with new milk, and 
afterwards with water, it will become as good as ever. The rancid flavor 
of butter that has been long exposed to the air is due to what the chem- 
ists call butyric acid, which, being soluble in milk, accounts for that fluid 
removing the bad taste of rancid butter. The water with which the but- 
ter is afterwards rinsed is used to take away any of the superfluous milk 
which, if left on the butter, would become sour. The manner of “ wash- 
ing ” butter or any greasy substance, is to knead it in the cold fluid after 
the fashion of kneading dough. 
Butter (Rancid) to Restore. 
Melt the butter in a water-bath with some fresh burnt and coarsely 
powdered animal charcoal (that has been freed from dust by sifting) and 
strain it through clean flannel. 
DISEASES OF OALVES. 
Calves are often subject to diarrhoea when sucking or weaning. The 
certain remedy is to lessen the usual food and give 2 or 3 glasses of port 
wine and a piece of opium about the size of a pea. If necessary, you 
may repeat the dose the next day and continue it until cured. Should 
the griping return, alter their food and relieve as before. Young men 
and lads who show that they are kindly disposed and feel an interest in 
stock should alone be entrusted with feeding and attending to young 208 
OLD DE. CARLIN’S KECIPES, 
animals. Food given them either too hot or too cold would prove dis- 
astrous. 
A disease known as “ garges ” in weaned calves arises from exposure to 
cold or lying upon damp ground and the want of nourishing food and is 
fearfully infectious. The blood chills and mastlfication soon follows, un- 
less in the early symptoms a seton in the dewlap and good nursing should 
restore the system to healthy action. 
TREATMENT OF COWS. 
It is indispensably necessary to have a vigilant, experienced herdsman 
at the time that cows are expected to calve. Many a young heifer has 
been spoiled for want of attention at this critical period. When their 
time of 40 weeks has expired they should be watched night and day, no 
matter whether old or young. 
They ought not to have been kept in too high condition, as in such 
cases they would be subject to milk or puerperal fever; especially if they 
should calve in hot weather, or have a protracted labor. 
When fever comes on they generally refuse food, and are restless, and 
their udders become hard and distended. To prevent this, in hot weather 
and when cows are in too fat a condition, it would be best to have them 
bled about a week or 10 days before the time they are expected to calve, 
and also give them a dose or two of Epsom salts. About 5 pts. of 
blood may be taken from a large cow, and 4 from a smaller; and the 
Epsom salts should be given in 1 lb. doses, and thoroughly melted, with 
an oz. or two of ginger. Probably it would be best to give 1 dose a few 
days before calving, and the other a few days after. 
When this fever comes on, the udders become hard and glutted, and 
£ of the udder is generally worse than the others, and becomes inflamed 
with garget. This can be subdued only by an early stripping of the milk 
from the quarter, and by a very frequent bathing and rubbing with warm 
water and soft soap. Want of proper attention during this state occa- 
sions the affected quarter to become hard and useless ever after. 
Cows are often injured by unskillful treatment when the period of their 
gestation has arrived. They should then be placed in a warm, clean, and 
well-ventilated cow house or shed, moderately fed, and well watched, 
and if all is right they should be left undisturbed; but if difficulties 
should arise, the veterinary surgeon should immediately be sent for, and 
his practical skill will usually overcome them. 
Ill-fed and roughly used animals are subject to many diseases, which 
no doubt would be avoided if they were carefully fed and properly pro- 
tected from cold and wet seasons. Wet lodging, poor food, and careless 
treatment are too generally found to be the precursors of weak and un- 
healthy constitutions. 
It is common for cattle to get choked when feeding on cut turnips or 
other roots. This is occasioned by the lodgment of a piece in her throat 
or gullet which has not been properly masticated. It can sometimes be 
removed by pressing it forward with the fingers and thumb. The safest 
plan, however, would be for the herdsman to keep a proper tube by him 
which is made for that purpose and covered with leather. It is also used 
to enable cattle to expel wind from their stomachs when they are blown 
by an accumulation of it. This latter event is very dangerous. It old dk. carlin’s recipes. 
209 
is generally brought on by feeding too greedily when first turned into 
new luscious food, such as coleworts, clover, tares, etc. The ruminating 
process being stopped (because the animal cannot expel the accumulation 
of half masticated food fast enough), wind increases rapidly till it be- 
comes so distressed by the distention of its stomach that unless speedily 
relieved it soon dies. 
Foot and Mouth Disease. 
This is generally discovered by cattle foaming at the mouth and 
refusing to eat their food. The complaint appears to be brought on by 
a slow fever. When it first appears, give each animal 1 lb. of common 
salt with lb. of Epsom salts in 1 qt. of water, well dissolved, or for a 
large animal f lb. of the latter. The next day give to each 3 drs. of 
chloride of potash in their water and continue it every day until they 
are well. Their mouths and feet should be washed twice a day with a 
solution of blue vitriol, 1 oz. to 1 gal. of water. 
Hove or Hoove. 
This disease called hove or hoove is said to arise from forcing cattle 
on too fast, by giving them too rich succulent food; but as we see as 
many (if not more) pooxio fed animals affected by the complaint, it is 
generally believed to be caused by bringing them up in low, undrained 
meadows, where they get coarse, sedgy food without shelter, after 
having been half starved with cold and inferior food during the winter. 
Lime water and turpentine are said to be a cure for this disease, 
which at first seems only to affect the windpipe, but when the insects 
which are the cause of it have reached the lungs, no remedy can be 
depended on. 
Cattle are believed to be infested by these insects while in their 
winged, mature state, in low marshy grounds. They are first attacked 
in the nostril when they inhale their eggs; but however this may be, 
one thihg is certain, namely, that animals are less likely to become 
diseased if kept on well-drained upland pastures and in good condition. 
Pleuro-pneumonia has been a fatal disease among many herds of 
cattle. It is dreadfully infectious, and an immense number of valuable 
animals have been destroyed by its ravages. If the disease be dis- 
covered to prevail in the neighborhood of healthy cattle, they should 
not be removed, but kept at home; and should any of them show the 
least symptom of fever or disease, they should have a seton in the dew- 
laps of their chest. This is believed to divert the inflammation from 
their lungs by bringing on a copious discharge from their chests. For 
all lung disease it is safest to employ veterinary skill. 
Remedy for Wind. 
A pt. of linseed oil generally succeeds in forcing a passage into the 
stomach and in enabling the beast to expel the wind. In some extreme 
cases, where no other remedy was at hand, a penknife has been thrust 
between their ribs into the stomach. This puncture has had the desired 
effect. The wound soon healed and the poor creature’s life was saved. 
Very few breeders or feeders of cattle use turnip-cutters now for stall 210 
oll> dk. carlin’s recipes. 
feeding. The accidents of choking and blowing seldom occur where 
the improved system of pulping roots is practiced. 
IMPORTANT SUGGESTIONS. 
As milk has become sucli an important article of diet, and is univers- 
ally considered so healthy, everything in reference to it and the way to 
make it of the most value must be of interest to everybody. Whatever 
may cause it to produce evil effects should be carefully examined and 
avoided. There are some things which even the best of farmers do not 
understand, while others who have not made the keeping of cows a 
study have not the remotest idea of, and probably could not be con- 
vinced of their truth unless, following the suggestion of the idea, a 
careful watchfulness afforded the most incontrovertible evidence thereof. 
They are so important, however, as to demand a place in this work de- 
signed especially for the use of families. 
In order that the milk be what it ought, it is absolutely necessary that 
the cows should be in good condition. By this is meant the physical 
state produced by the careful treatment stated in the following general 
way: 
1. They should be kept, during the time they must be shut up, in 
large, well-ventilated stables. 
2. They must have a sufficient amount of exercise to keep digestion 
and circulation good. 
3. Their food must not be stinted in quantity, and the quality should 
be of the best. 
4. Plenty of good water is an absolute necessity. 
5. They should never be fed upon over-stimulating food. The milk 
from old, debilitated cows fed in this way is particularly unhealthy. 
6. The cow must not be excited, frightened or nervous at the time of 
milking. 
Ventilation. 
Too many cows are often kept in small, illy-ventilated apartments, 
and the air. breathed over and over again, becomes totally unfit for res- | 
piration. To compel it to be inhaled so many times over is, when nar- 
rowed down to the real fact, about the same as it would be to take the 
food after it has passed through the digestive organs and oblige the 
creatures to eat it again. The idea is horribly repugnant, but the | 
principle is the same. Ample openings should be made in the stables 
over the cows’ heads. Unless there are arrangements for a current of 
air to pass constantly through the whole house, noxious exhalations from 
the floors will be driven downward and breathed by the animals. Often 
the floor is not tight and the drainage is not good underneath. Then the 
urine passes through, soaks into the earth and an odor is constantly aris- 
ing which is in the greatest degree deleterious. To milk in such an 
atmosphex-e is to allow the liquid to imbibe the odors, and it becomes 
absolutely unfit for use, pi*oducing, in many cases, disease, the source of 
which is often undreamed of. This state of the stables often causes the 
cows themselves to become ailing and the milk from that cause is not fit 
for use. old dr. carlin’s recipes. 
211 
Neither should the animals be packed too closely in stanchions, as they 
will lie against each other and become too warm, then, wdieu turned out, 
the change is so great that they take cold. To sum up the matter, cows 
that have not plenty of room and fresh air, secrete impure and danger- 
ous milk which may contain the germs of fever and death. 
Feed and Water. 
Through experiments of those interested in the matter it has been ascer- 
tained that a cow will afford healthy milk in proportion to the amount 
of food eaten above what was absolutely necessaxy to maintain her. 
If she gives milk on only food enough to nourish her, there must be a 
loss of animal tissue, and the milk itself will have less of the nutritive 
qualities and more albumen. The caseine, butter and sugar will be 
greatly diminished, and, of course, the milk is not so well adapted for 
the use of human beings. 
There must be not only an abundance of rich and nutritious food, but 
it should be easily obtained, as a great deal of exertion checks the milk 
secretion and causes a loss of the most valuable qualities. The best food 
for them is a mixture of the richest grains sown together upon the 
proper soil, and then used either in pasturage or when gathered for hay. 
The proportion of different varieties to be sown and the amount to 
the acre is stated, by good authority, to be 5 qts. of timothy, 6 qts. of 
orchard grass, 3 qts. of white clover, and, if the ground is moist, 3 qts. 
of red-top. This, for general use, is the best mixtux-e possible; though, 
of course, it might have to be varied upon different soils. Animals fed 
upon this and allowed sufficient good, clear water, will give an abundance 
of rich, nourishing milk and be kept in health themselves. 
We speak of the necessity of pure water. Cases are upon i-ecord 
where typhoid fever has broken out in localities, and its terrible preva- 
lence been traced directly to the using of milk given by cows which 
drank bad, or filthy water. Violent purging and cramping have been 
known to come from the animalcules taken up in the drinking water, 
developed in the system and then entering into the lacteal secretion. 
Nervous Condition. 
Cows which are brutally treated, or milked when in a state of excite- 
ment, will give milk so changed and poisoned as to produce fearful con- 
sequences. Well authenticated instances are related where childx-en have 
been broken down in health through being fed from milk taken from 
animals who were badly abused. One case in particular is given where 
a child, originally healthy, after being fed upon the milk from a certain 
cow, whose calf was jxxst previously taken from her, became broken 
out with a rash, which was followed by a fever that seriously affected 
the brain and nerves. The bowels became irritated and were alternately 
constipated and relaxed. After using the milk for a year or two he liacl 
a broken down nervous system, but during the whole of that time he 
had been under the care of physicians. It was afterward discovered 
that for the whole of the first season the cow had to be whipped in 
a close stall before she would yield and allow herself to be milked. Not 
onlv did this affect the milk at the time, but the cow had become dis- 212 
OLD Dli. CAKLIN’s RECIi’ES. 
eased by such constant irritation of her nerves, so that it was more or 
less poisoned after she had yielded to her brutal tormentors. Gentle, 
kind treatment is an absolute necessity then, not only for the sake of the 
health of the cow, which affects.the quantity and quality of the milk 
and butter produced, but also for the consequences upon the human 
beings who use them. There is no doubt but that the greatest suffering 
has been caused by the harsh treatment of the animal and its consequent 
effect upon its products. 
All of these evils are not imaginary. Their existence has been proved 
by careful observation; their dire effects traced too exactly to admit of 
doubt. People who keep cows can not be too careful in the matter of 
their diet and treatment, and those who buy milk should make sure that 
they are getting what has been given by animals well cared for. 
Over Stocking Pastures. 
This is an evil which should be guarded against, and is one of the most 
prolific causes of the poor butter which comes from farms. Putting too 
many animals in a pasture injures the quality of the grasses by keeping 
them so small that the growth is feeble and not one-half as nourishing 
as if allowed to get their full size. Besides this, the other plants and 
Aveeds creep in and gxxnv with great luxuriance, greatly impoverishing 
the soil. The great trouble upon American farms is the seeming impos- 
sibility of getting rid of Aveeds after they once get started. Many kinds, 
if eaten by the cows, in the absence of nutritious food, will give a taint 
to the milk and injure the butter. Additional rations should always be 
given when pastures are over-stocked. Corn meal mixed with about 
tAvice its bulk of bran Avill maintain the coavs in good health and improve 
the quality of the milk. At all times the animals should be full-fed Avith 
nutritious food but care must be taken that they are not injured by OA'er- 
feeding. This trouble, however, is not so apt to occur in the summer as 
in the winter, for the reason that dairymen are apt to depend upon the 
pastures. They are more likely to be guilty of under-feeding by over- 
stocking. 
Milking. 
The length of time a coav should be milked depends on her capabilities. 
Some Avill give milk the year round, while others will go dry three or 
four months in spite of everything. It is better to let them go dry for 
some eight weeks, to give them a chance to flesh up and become more 
vigorous in consequence. During the heat of summer the cow should 
be milked three times a day and at regular intervals, early in the morn- 
ing, say five o’clock, then at one and again in the evening about nine. 
If the milk is allowed to remain in the udder through the day, the milk 
its injured and the coav is made uncomfortable. The udder grows 
heated and feverish and the milk is in a like condition and soon becomes 
sour Avhile the cream does not rise well. The butter Avill be soft and oily. 
The practice of milking three times a day will overcome all these diffi- 
culties. 
A Stubborn Ox. 
Some oxen when put before the ploAv will lie doAvn, and are so obsti- 
nate that they will allow themselves to be whipped terribly and even old dr. carlin’s recipes. 
213 
burnt before they will get up. When this is the case, tie the ox in such 
a way that he cannot possibly get up, and let him remain in this position, 
without eating or drinking, for 10 hrs. If he is then untied he will not 
fail to go off. After he has gone 2 or 8 rounds, feed him well and he 
will not be very apt to repeat the offence; if he should, however, let him 
be tied 2 or 3 hrs. longer. 
Young Cows, To Make Gentle. 
Tie the young cows to a post, and have a servant handle them well all 
over, talking to them all the time. Repeat this for 2 or 3 mornings, 
before milking them, always finishing by giving them a little salt. In 
3 or 4 days they will become gentle and can be milked without being 
tied. Horned cattle, especially bulls, are' much less sensible to the touch 
than horses, which may possible be owing to the thickness of their skin. 
Rules for Dairymen. 
1. Be sure that your cows are treated kindly by those who have the 
care of them. 
2. Never allow dogs or stones to be used to hurry them from the 
pasture at milking time, as it heats the blood and thus injures the milk. 
?j. Do not let them feed in swamps or low, boggy lands. 
4. Have plenty of good, sweet, running water where stock can reach 
it conveniently, and where it will not fail in hot weather. 
5. Have them pastured where there is shade, as they give better milk 
for not being overheated. 
6. Before milking, have the udder washed off in hike-warm water. 
7. See that the milkers have hands perfectly clean before milking. 
8. Do not allow a cow to be kicked, pounded or sworn at because she 
chances to step while being milked. 
9. Keep the milk barn clean and sweet, having all filth carefully 
removed every day. 
10. Be equally careful that the milk room be kept free from odors of 
any kind if you desire sweet, rich cream and good butter. 
Combining these general directions with a careful thoughtfulness and 
well-directed observation, and success in the dairy business is assured. 
Of one thing be certain: Too great attention cannot be paid, both to the 
care of the cows and the milk. Much of the loss of stock complained of is 
due wholly to a neglect of simple rules and precautions in regard to 
every day living and treatment of animals, to which we owe so many of 
the comforts of life. 
MISCELLANEOUS FARM RECIPES. 
Carefully and freely prune every tree as soon as the leaves have fallen 
in the autumn. This opens a passage for the sun and air, and will ren- 
Apple Trees, Treatment of. 214 
old dr. carlin’s recipes. 
der them more vigorous. Also brush off the moss, cut off the cankered 
parts, and open the soil at the roots. Old trees should be dressed with a 
brush dipped in strong lime-water. This will destroy the insects and 
moss, and the outer rind will fall off, while a new, smooth, healthy one 
will form, and the tree will produce very fine fruit. When lice are 
found upon the trees, feed them liberally with manure and ashes. 
Ashes alone placed around the roots will help. Dig up the grass around 
the tree, for it is those grown in grass that are apt to be troubled. Early 
in the spring give the bark a good scraping with a hoe, and then wash 
off with strong soap-suds, repeating the washing once or twice before the 
tree blossoms. 
Apples, To Keep in Winter. 
Buckwheat chaff is first spread on the barn floor, and on this chaff the 
apples are placed, when they are covered with chaff and straw 2 or 3 
ft. in thickness. Here they remain till spring. It is not stated that the 
interstices are filled with buckwheat chaff, but this care would be im- 
portant. The covering and bedding in chaff has several important 
advantages. It excludes cold, prevents air currents, maintains a uniform 
temperature, absorbs the moisture of decay, and prevents the decay pro- 
duced "by moisture. 
Coal Ashes, Uses of. 
They are said to prevent the depredations of garden mice if spread 
over the surface of the mould. Coal ashes are said to accelerate the 
appearance of early sown peas. Strew the surface of the ground with 
coal ashes as soon as the peas are put in the ground, and they will 
appear 3 or 4 days earlier than when no ashes are spread. 
One of the best purposes to which coal ashes can be applied in town 
or country is in making garden walks. If well laid down, no weeds or 
grass will grow, and by use they become as solid and more durable than 
bricks. 
Wood Ashes, Saw-dust, Use of. 
To spread ashes or sawdust upon grass makes it thrifty and of a richer 
green. Ashes which have been first used for making soap are as good for 
the purpose as new ashes. Let them be scattered just before a rain. 
Hard wood ashes rubbed on the backs of cattle will do much toward 
exterminating lice. 
Cider Barrels, To Clean From Mold and Mustiness. 
Make sufficient lime water, say a bucketful of water, and lime the 
size of a man’s fist, dissolved and settled; take the clear liquid, and 
put into the musty or moldy barrel, and also put in a common trace- 
chain, or 2, and shake and rinse well, so that the chain, as well as the 
water shall reach every partx to chafe off the mold, then pour off the 
water for another barrel, or 2, according to the foulness; then put in 
pure water and rinse well; then rinse with whisky—1 gal. will do for 4 
barrels, lea ring 1 qt. in each—shaking about occasionally, until the cider 
is put in. old dr. carlin’s recipes. 
215 
Beans, To Culf.vate. 
A warm, rich, mellow soil is best for these. Plant the bush beans in 
drills about 2 ins. deep and 2 ins. apart in the row, the drills being from 
1 ft. to 18 ins. apart. Draw the earth up to the stems when the plants 
are 3 or 4 ins. high, and just before they blossom they must be again 
earthed up with loose, mellow soil. Hoe them often while growing to 
keep the ground loose and free from weeds. 
Do not plant pole or running beans until the soil has become warm. 
They should be planted in hills, 5 or 6 beans in a hill, covered about 2 
ins. deep, the hills being 2 or 3 ft. apart. Put poles or rods deep enough 
into the ground to sustain the weight of the vines, about 18 ins., and let 
them be about 8 or 9 ft. high. In each hill there should be 3 healthy 
plants. 
Beans, Lima. 
The best way to start the seed is to plant in a hill of light earth, made 
by sifting the soil, if you cannot obtain it in some other way. Into each 
hill put a shovelful of well rotted manure. Mix muck and sand, and 
after placing each seed bean with the germ downward in the hill, cover 
by sifting the mixture through a willow sieve. The time to plant Lima 
beans is when you plant corn. Keep the ground loose and free from 
weeds. To do this you will have to hoe them frequently. 
Birds skins, such as those of the pelican, musk-duck, and especially sea 
birds, as they contain so much oil, can be cured to last for years by the fol- 
lowing process : In skinning the bird cut the fat off the skin, close to the 
end of the quills, care being taken not to cut the root of the quills, which 
will appear in little ridges—that is, break through the epidermis, and leave 
it on the body of the bird. Take spirits of turpentine or benzine and a 
soft cloth, rub the skin till the fat dissolves; take brown paper and lay 
on the skin, and iron it with a hot iron till all the oil is extracted, which 
will be seen when there is no oil on the paper; then wash the skin with 
I oz. of oil of vitriol (pure), i pt. of salt dissolved in 2 pts. of water; ap- 
ply with a soft cloth. Watch the skin till it appears like a number of 
matted white threads, when it will be ready to fill and sew up. It may 
require the solution 3 or 4 times, according to the thickness of the skin. 
Take starch and a little violet powder, and mix into a paste; wash the 
feathers that are soiled in cold spring water, and then cover the feathers 
with the paste. Let it dry; when dry, tap with the fingers, and shake 
the skin when it will all fall off, and the feather’s will have a bright, 
healthy gloss. The above process is better than scraping and using 
chalk, as you do not cut the roots of the quills and destroy the life in 
the feathers. An amateur may not be successful at first. 
Bird Skins, To Cure. 
Blackboard Paint. 
Lamp-black, 2 drs., spirits of turpentine, 4 ozs., furniture varnish 2 
ozs. Rub the lamp-black well with the turpentine, and mix in the var- 
nish. 1 or 2 coats, according to the smoothness of the surface, may be 
used. Boys can get a sheet of large pasteboard, or binder’s-board, and 
paint it with this for home use. 21G 
old dr. caelin’s recipes. 
Blight in Fruit Trees, To Cure. 
Early in October, when the weather is calm, build a smouldering 
straw fire under each tree, and keep it up an hr. or more. After this 
scrape the trunk and branches carefully, so as to remove the moss and 
all impurities, and take also every web or nidus of insects, that are upon 
the few leaves upon the trees. If very bad, wash the trunk and large 
branches with a solution of lime and manure. Destroy the insects 
and eggs dropped upon the ground, and loosen the soil under the tree. 
In the spring examine every branch carefully. Pick off all blights by 
hand, and wash off carefully and repeat each month. 
Boiling Oil—For Carriage Painting. 
Linseed-oil for painting carriages should not have as much driers in it 
as for ordinary painting; and it had best be boiled in an iron kettle set in 
an arch, so as not to allow the fumes to come in contact with the flame. 
Sulphate of zinc, 1 oz. only to each gal. of oil, adding in slowly, to pre- 
vent it from foaming over; stirring well all tlxe time it is being added, 
and when the oil becomes ‘‘ropy,” it is done. If too much of the 
driers is used, it dries so quickly as to be liable to crack. 
Brine for Beef, Pork, and Tongues. 
4 gals, of water, H lbs. of sugar, 1 oz. of saltpetre, 1 oz. of saleratus. 
Add salt, 6 lbs., if to be used only a month or two, and 9, if to use the 
year around. Rub the meat with salt in hot weather before putting it 
into the brine, and let it lie 3 hrs., to extract the blood. 
Bugs on Melons, To Destroy. 
To destroy the striped bug on cucumbers and melons, try the following: 
1. Sift charcoal dust over the plants; repeat the operation 3 or 4 
times, and the plant will be free from the annoyance. 
2. A few kernels of buckwheat planted in each hill of melons or 
cucumbers, will prevent the striped bugs troubling the vines. 
3. Make a strong solution of hen-house manure, about 1 pk. of 
manure to gals, of water; after standing 24 hrs., sprinkle the plants 
freely with it after sunset. 
Burning Out Stumps. 
Bore 1 in. hole, or in. hole, according to the size, into the middle of 
the stump, 18 ins. deep, and put into it from 1 oz. to li ozs. of saltpetre; 
fill the hole with water and plug it up. In the spring take out the plug, 
and put into the hole from \ a gill to 1 gill of kerosene, and ignite it. It 
will go on burning without any flame, until the stump, “ root and 
branch, are consumed. 
Storing Cabbages. 
The most approved way in the East is to plow a single deep furrow, 
set the cabbages close together in a single row, then plow another fur- old dk. caulin’s recipes. 
217 
row, so as to throw the dirt against the row already set, and so on for 
several rows; then cover the entire lot with leaves or coarse hay, on 
which scantling or rails are placed to keep it in place. 
Candles, Tallow. (By Dipping). 
Arrange the broaches, covered with wicks in frames ready for dip- 
ping. Fill the dipping cistern with tallow of a proper temperature from 
the boiler, place one of the frames upon the end of the dipping beam, 
and press down gently into the melted fat; then remove the frame, let 
the bottoms of the candles just touch against a board placed on one side 
of the cistern for the purpose, and remove to the rack. Continue the 
process with each of the frames until the first are cool enough to bear a 
second immersion. Repeat the operation until the candles are large 
enough, when they can be cooled, sorted, weighed, and strung in pounds 
for sale. The dipping beam is a piece of wood hung from the ceiling by 
the middle, having weights at one end, and at the other supports to 
receive the frames with the wicks. The dipping room should be in the 
coldest part of the house, and have Venetian shutters the entire length 
of the walls, as in breweries, to preserve a constant current of cool air. 
Candles, Tallow. (By Moulding). 
Take the best kind of tallow. The most glossy and consistent candles 
are made of 3 parts of sheep with 1 part of ox suet, both fresh. Use 
pewter moulds, having the part corresponding to the bottom of the 
candle left open, and a small hole at the top also for the wick. Eight of 
these moulds are fitted into a stool, the upper surface of which forms a 
kind of trough, the bottom part of the mould being upwards. Run a 
long wire, having a hook or eye at one end, down through the mould; 
attach the wick to it and draw it back. When all of the moulds have 
received their wicks, run a wire through the loop of each and let it rest 
on the top of the moulds; then pull the protruding portions of the wicks 
tight, and arrange them properly in the centers of the moulds. Pour 
the melting tallow into the trough-like part of the stool, until the 
moulds are all full. Pull the wicks tight again and allow the whole to 
cool. As soon as the candles are quite cold, withdraw the wire that 
held the wick and pull the candles out, one by one, by inserting a 
bodkin into the loop of the wick. Then bleach the moulds by exposing 
them to the dew and air a few days, or keep them a few weeks until 
white enough. 
Candle Wicks, Preparing. 
1. Dissolve 2 ozs. of borax, 1 oz. each of chloride of calcium, chloride 
of ammonia and saltpetre, in 3 qts. of water, and filter. Soak the wicks 
in this solution and then dry them. 
2. Dissolve saltpetre in a solution of lime-water, and steep the wicks 
in it. Add 2 ozs. of saltpetre and j lb. of lime to 1 gal. of water. The 
wicks must be well dried before using. This preparation prevents the 
tallow from running, and improves the light. 218 
old dr. caklin’s recites. 
Cats Catching Chickens, To Cure. 
Tie one of the chickens around the cat's neck and make her wear it 2 
or 3 days. Fasten it firmly, for she will try hard to get rid of it. Exer- 
cise firmness with the cat for that time, and the cure will be permanent. 
She will have no desire ever to touch a bird again. 
Celery, To Cultivate. 
As the celery seed germinates slowly, and the young plants are small 
and tender, a carefully prepared seed-bed is necessary. If you do not 
have a hot bed. select a warm spot on the south side of a fence or build- 
ing, and when the frost is out of the ground, dig up a bed, say 3 ft. 
wide and 10 ft. long, cover it with fine manure, 2 to 4 ins. deep, and dig- 
it in and mix it with the soil. Rake the bed level and sow the seeds 
evenly over of it. If you pat down the surface with the back of a hoe 
or spade, it will generally cover the seed deep enough; if not, sift a 
little soil on it. Do not dash on water with a pail, but give the bed a 
good soaking of tepid water, applied through a watering-pot with a fine 
nose. Water the seed-bed often until the plants appear, and afterward 
often enough to keep them growing. If the plants are too thick thin 
them out, but when large enough to handle, transplant into rows in the 
vacant part of the bed; placing them 4 ins. apart. A bed of the size 
above named will hold about 300. Let the plants remain in this position 
until time to plant in the garden, which is from the first to the middle 
of July. You can remove plants that have been transplanted in the 
seed-bed at almost any time, whether the weather is moist or dry. In 
the final planting the old practice of trench planting for ordinary gar- 
den culture should be adhered to. Dig a trench as long as you wish, or 
several of them, 4 ft. apart and 1 spade deep, and about 1 ft. wide. Fill 
this trench full with fine stable manure, and mix this into the soil at 
the bottom of the trench. When thus prepared the trench will be about 
4 ins. deep. Set the plants in the trench 6 ins. apart, and carefully 
water them. A shallow trench is desirable, as the water is sure to reach 
the roots, and not spread over the surface, as in level culture. Until the 
blanching is commenced all that is required is to keep the plants grow- 
ing by careful culture, that is stirring the soil often, and giving the 
plants, plenty of water. 
Take cider when first made, bring it to boiling heat, and can it, just 
as fruit is canned, and it will keep from year to year without any change 
of taste. If this is done in the fall, it may be kept for years as good as 
when first made. The cider should be allowed to settle and then be 
poured off from the dregs, and when heated the scum that gathers on 
the surface should be taken off. To preserve the cider be sure to seal it 
up airtight while boiling hot. The juice of other fruit may be pre- 
served in the same way. Grape juice kept in this way is better than 
wine a century old, and more healthy. 
Cider, To Can. 
Cider, To Preserve and Keep Sweet. 
1. Put 1 lb. of mustard seed, 2 lbs. of raisins, and i lb. of stick cinna- 
mon, into 1 bbl. of cider. OLD DB. CABLIN’S BECIPES. 
219 
3. Draw off the liquor from 1 bbl. into another, when fermentation 
commences, straining it through a flannel cloth. Shake up well in a pt. 
of alcohol f oz, of the oil of sassafras, and f oz. of oil of wintergreen, 
and put into the cider. The only trouble with this preparation is that it 
is too palatable to keep long. 
Cider, Sweet, How to Keep it so for Years. 
The process is very simple. All the early fruit should be made into 
vinegar. When the weather is sufficiently cool, say by the first or mid- 
file of October, make the cider of sound but mellow apples; put the cider 
in sweet liquor barrels, with a f in. tap-hole in the head of the barrel, 
about ins. from the chime, and in a straight line from the bung-hole. 
Then place the cider in a cool, dry cellar. After it is worked sufficiently, 
which will probably be in a week or less, draw it off carefully, so as to 
not disturb the sediment at the bottom, in perfectly clean barrels, and 
place back upon the skids as before. If the temperature of the cellar is 
sufficiently cool, it may not require drawing again in a month, or longer. 
Then repeat the process, and after a few days bung up the barrels. Then 
about the latter part of March draw again, when, if properly managed 
before, there will be but a very little sediment. Fill the barrels full, 
bung up tight, and cider can be kept sweet and good for two years if 
thus treated. 
Cottages of Wood, Cheap Wash For. 
For outside of wooden cottages, fences, etc.: Take a clean barrel, put 
in it 4 bu. of fresh quicklime, and slake it by pouring over it boiling 
water sufficient to cover it 4 or 5 ins. deep, and stirring till slaked. 
When quite slaked dissolve in water and add 3 lbs. of sulphate of zin • 
(white vitriol), which in a few* weeks will cause the whitewash to harden 
on the wood. Add sufficient water to make a thick whitewash—this is 
white. To make a pleasing Cream Color, add 4 lbs. yellow ochre. 
For Fawn Color: 4 lbs. umber, 1 lb. Indian red and lb. lampblack. First 
dissolve the lampblack in alcohol. For Gray or Stone Color: 1 lb. of 
umber and 3 lbs. of lampblack. This is very durable, as the zinc sets and 
hardens the w'ash. 
Curculio, To Get Rid of. 
Make a solution of gas-tar and water so strong that after standing a 
few* days it will be dark-colored and as pungent as creosote. When the 
curculio first appears, drench the trees thoroughly with the solution, 
using a small hand forcing pump, and repeat it every 3 days for 3 weeks. 
Destroy all the fruit as it falls, as a preventive measure, which can be 
done by giving your fowds possession of the orchard. 
Fence Posts, To Preserve. 
Coal tar, 5 gals.; quick lime (stone lime freshly slaked), and finely 
pulverized charcoal, of each, 1 lb. 
The charcoal and the stone lime are both to be finely pulverized, and 
the tar made hot, in an iron kettle, then the powders stirred in—keep- 
ing these proportions for all that may be necessary to use. Apply hot, 220 
old dr. caklir's recipes. 
with a brush, or by dipping the posts into the mixture, while hot. One 
advantage of this is, its proof against insects. 
A Good Fertilizer. 
The manure produced by sawdust when used as a bedding for horses, 
is said to be a better fertilizer for certain garden crops than any other. 
When mixed with the soil in which celery is grown, it is said to greatly 
benefit those plants. 
Setting Fruit Trees. 
When setting fruit trees the simple wetting of the roots is better than 
to pour water about them. When the roots are moistened only the finest 
soil adheres to them, which is a decided advantage. By the other 
method if dry weather follows the planting, the clay soil seems to shrink 
away from the roots. 
Fruit Trees, To Prevent Insects Climbing Up. 
Let a piece of India rubber be burnt over a gallipot, into which it will 
gradually drop in the condition of a thick viscid juice, which state it 
will retain for any length of time. Having melted the India rubber, let 
a piece of cord, or worsted be smeared with it, and then tied several 
times round the trunk of the tree. The melted substance is so very 
sticky, that the insects will be prevented, and generally captured in their 
attempts to pass over it. 
Galls, To Prevent. 
An old teamster of 50 years’ experience says he has never had a case 
of the galls upon his animals where the following preventive was 
adopted, namely: To rub the collars inside, every few days, with a little 
neat’s-foot oil, and the moment any dirt is found sticking like wax to 
wash it off and then oil. A yoke from oxen, or collar from a horse should 
not be removed when brought into the stable from work until the sweat 
is entirely dry, and all chafed spots should be oiled. 
Grapes, To Keep Until Spring. 
1. Pick them when partly ripe, upon a clear day. Take off all imper- 
fect ones, then lay them in stone jars holding about 2 gals. Dig a trench 
in a perfectly dry place, and place the jars in it. Have it deep enough 
so that the top shall be id or 12 ins. below the surface. Place boards over 
them and till in with dirt. 
2. Grapes are often kept in a dry room, not cold enougli to freeze 
them, by laying the clean bunches upon newspapers separately, and 
then covering them over carefully with paper. They have been known 
to keep perfectly fresh until near spring, taken care of in this way. 
Grass in Gravel Walks, To Destroy. 
Scatter the cheapest coarse salt along the edges, and wherever the 
grass is springing. Even the Canada thistle can be rooted out by cut- old uk. caklin’s keoipes. 
ting off the stalks very near, but not below the surface of the ground, 
and putting salt on them. Old brine, not fit for any other purpose, is 
good for this. 
Molasses Cured Hams. 
Moisten every part of the ham with molasses. Then rub it thoroughly 
with a mixture, in the proportion of 1 qt. of fine salt to 4 ozs. of salt- 
petre to eveiy 100 lbs. of meat. Put the hams for 4 days into a tight 
barrel. Rub again with molasses and 1 qt. of salt, and put them into the 
barrel, and repeat the operation until it has been gone through with 4 
times, and then smoke them. 
Harness, Varnish For. 
Take 98 per cent, alcohol, 1 gal.; white pine turpentine, H lbs.: gum 
shellac, H lbs.; Venice turpentine, 1 gill. Let these stand in a jug in 
the sun or by the stove until the gums are dissolved, then add sweet oil, 
1 gill, and lampblack, 2 ozs.; rub the lampblack first with a little of 
the varnish. 
Proportions can be reduced for a less quantity. Its polish is good, and 
it does not crack when the harness is twisted or knocked around. 
Herbs, When to Gather. 
Herbs should be gathered when just beginning to blossom; as they are 
then in their perfection. Medicinal herbs should be dried, put up in 
paper bags, and labelled. Those used in cooking should be pounded, 
sifted, and put into labelled boxes or bottles. Herbs retain their virtue 
best, to be dried by artificial heat. The warmth of an oven a few hours 
after the bread is drawn, is sufficient. 
Hops, To Choose. 
When pressed between the fingers or palms of the hand, a rich glu- 
tinous substance will be felt, with a fragrant smell, and a fine yellow 
dust will appear, A fine olive green is the best color, but if they are 
too green and the seeds are small and shriveled, they were picked too 
soon and will be deficient in flavor. If picked too hate they will be of a 
dusty brown color. They lose about i in strength when a year old. 
ICE HOUSES, TO CONSTRUCT. 
The few simple, but essential requisites for making a satisfactory ice 
house, are: 1st, perfect drainage, with perfect exclusion of air below; 
2d, good ventilation above; 3d, ample non-conducting material around 
and above the ice; 4th, total exclusion of air and water from the ice, 
and 5th, solid packing of the ice, and the filling of the house in dry cold 
weather. If these rules are observed, it matters not of what the house 
is constructed. 222 
OLD DK. CARLIN’S KECIPES. 
Size of Blocks of Ice for Filling the Ice House. 
When ice is packed solid, there is no thawing except on the outside of 
the mass, hence it is best to cut the blocks as uniformly as possible so 
that they will pack snugly and regularly. Thus, if the house is 12 ft. 
square, blocks 2x3 would make a layer having 6 blocks one way and 4 
the other. And the next layer might be placed to break joints with 
the first, and so on. 
Cheap Ice Chest. 
Take 2 dry goods boxes, one of which is enough smaller than the 
other to have space of about 3 ins. all around when it is placed inside. 
Fill the space between the two with sawdust packed closely, and cover 
with a heavy lid made to fit neatly inside the larger box. Insert a 
small pipe in the bottom of the chest to carry off the water from the 
melting ice. For family use, or grocers’ use, they will prove as service- 
able as refrigerators that cost 20 times as much. 
Strength of Ice. 
Ice 2 ins, thick will bear men on foot. 
Ice 4 ins. thick will bear men on horseback. 
Ice 6 ins. thick will bear cattle and teams with light loads. 
Ice 8 ins. thick will bear teams with heavy loads. 
Ice 10 ins. thick will sustain a pressure of 1,000 lbs. per square ft. 
This supposes the ice to be sound through its whole thickness, without 
“snow ice.” 
Glass Jars, To Letter. 
Cut out from a paper the letters wanted, and then paste it upon the 
decanter or jar. Into this pour a mixture of chalk dissolved to the con- 
sistence of milk in aquafortis, and add to that a strong solution of silver. 
The jar must be kept closely corked and turned towards the sun in such 
a way that the rays will pass through the spaces of paper and fall upon 
the surface of the liquor. The part of the glass under the paper will 
remain white, while the other will turn black, thus forming the letter- 
ing. The bottle must not be shaken during the operation. 
Land, To Drain. 
Adjust a strong metal pipe in a slanting position over the lot to be 
drained. It must be 20 ft. in length and 6 ins. in diameter. Joint 
another pipe firmly to the opening at the bottom of this pipe, inclining 
it backwards at an angle sufficient to allow its end to rest upon the 
ground lot. With the principal pipe connect a strong canvas hose down 
which a current of water flows and comes out of the mouth of the pipe. 
A vacuum is thus formed in the second pipe which sucks up the water 
from the ground and discharges it with the current flowing through the 
principal pipe. 
Lard, To Render. 
Into i pt. of water put 1 tablespoonful of saleratus. When this is 
dissolved, pour it into the kettle and put in the lard that is to be reu- OLD DK. GAELICS KKCII'KS. 
dered. When it first begins to cook there may be a little disagreeable 
smell which will soon disappear, and the lard will come out very white. 
The quantity of saleratus and water will be sufficient for 2 gals, of lard. 
After the fall plowing is finished it is a good time to apply lime. If 
done then the effect will be felt on the next year’s crops. Lime should 
never be plowed under but always applied on the surface. 40 to 50 bus. 
to the acre is usually enough for each application. 
Liming Land. 
Lice On Plants, To Destroy. 
Sprinkle some common, fine-cut smoking tobacco, strong, over the 
top of the earth about the plant and keep the plant well watered. The 
strength of the tobacco passing through the earth and about the roots 
will kill all creeping things and is a great benefit to the plant. If this 
remedy is tried the plants will soon begin to grow very fast. 
Maple Trees, To Tap. 
Do not open the trees until they will run equally well on all sides, 
and then select the thriftiest part of the tree that is farthest from an 
old orifice. For a tree 1 ft. in diameter put in 1 spout and no more, and 
never bore it but once in a season, but freshen them once or any time 
after a long freeze. Dry up the spouts as soon as possible after they 
are done running to prevent decay. An augur from i in. to f is the 
best size, but none larger than a f in. should be employed. Trees in 
open grounds discharge sweeter water and more of it, than those in a 
forest. 
MEASURES, 
To Measure Grain in the Bin. 
By the United States standard, 2,150 cubic inches make a bushel; a 
cubic foot contains 1,728 cubic inches. Rule — Multiply the number of 
feet wide of bin, by the length, the result by the depth, then divide the 
product by 5 and multiply the quotient by 4, which number will give 
the quantity in bushels. 
To Measure Corn in the Crib. 
This rule will apply to a crib of any size or kind. 3 cubic ft. of good, 
sound, dry corn in the ear, will make a bushel of shelled corn. To get, 
then, the quantity of shelled corn in a crib of corn in the ear, measure 
the length, breadth and height of the crib inside of the rail; multiply 
the length by the breadth, and the product by the height; then divide 
the product by 3, and you have the number of bushels of shelled corn in 
the crib. 
Another way to measure corn in the crib; Multiply the length, 
breadth and height together in feet, to obtain the cubic feet, then mul- OLD DB. CARLIN'S BECITES. 
224 
tiply this product by 4, and strike off the right hand figure, and the result 
will be shelled bushels, nearly. 
To Find the Number of Bushels of Grain in a Granary. 
Rule. — Multiply the length in inches by the breadth in inches, and 
that again by the depth in inches, and divide the product by 2,150 (the 
number of cubic inches in a bushel), and for heaped bushels 2,748, and 
the quotient will be the answer. 
Example. —In a granary 9 feet long by 4 wide and 6 deep, how many 
bushels will it contain ? 
Solution. —108 inches length x 48 inches width x 72 inches in depth= 
373248 divided by 2150=173.65 bushels. Answer. 
To Find the Number of Bushels of Apples, Potatos, etc., 
in a Bin. 
Multiply the length, breadth and thickness together, and this product 
by 8, and point off 1 figure in the product for decimals. 
Codling Moths, How to Get Rid of. 
The best remedy, and one which lias given excellent satisfaction 
whenever applied with thoroughness, is to trap with bands. Tiiis 
demands the removal of all rubbish from beneath the trees, which 
should be done before the first worms leave the fruit. In this latitude 
June 20 would do. Further south, June 1 would be none too early. 
Ttiis work can be done at any time in April or May, when most conve- 
nient. 5 wks. from the time that the trees bloom the bands should be 
placed around all trees which are bearing fruit. The bands should be 
woolen cloth or carpet paper. They ought to be about 5 ins. wide, and long 
enough to reach around the tree and lap sufficiently to tack. First tack 
one end of the band to the tree about 4 ft. from the ground, driving the 
tack clear to the head. Then pass the band around the tree, bringing 
the untacked end over the tack first driven. Through this end a second 
tack should be driven, though not quite to the head, that it may be 
easily removed with a claw, 7 wks. after the trees bloom, the bands 
should be examined. It is well to first go to the trees which bear early 
apples. If no worms or cocoons are found, examination may be delayed 
for 10 days, when all the bands should be carefully unwound, and all the 
larvae and pupae killed. This is easily done by pressing them with the 
thumb. After all are killed retack the band. To make the tacking 
quick and easy, a small tack-hammer, with a good claw, may be sus- 
pended about the neck. After this the work should be repeated every 
tenth day, and if very warm, every eighth day, for 7 or 8 wks., and 
again after all the fruit is gathered, in November or December. 
Common Mortar, To Make, 
Sift equal parts of hydraulic lime and pounded tile together, mix with 
chopped tow and wet up with water after they are thoroughly mixed. OLD Dll. CA HUN’S RECIPES. 
225 
Drying Oil. 
Boil together, until it will scorch a feather, 3 gals, of linseed oil, 2 ozs. 
Of sulphate of zinc, 3 ozs. of sugar of lead, and 4 ozs. each of red lead 
and umber. This is as good as many of the patent driers which cost a 
great deal more. 
Lubricating Oil. 
Take olive oil and dissolve it in boiling alcohol, add it drop by drop to 
the hot alcohol, until it is no longer taken into solution. Upon cooling, 
it will let fall crystals, and leave a considerable portion still fluid; the 
fluid part is to be poured off, filtered through a piece of white blotting 
paper, and either used in this form, or the alcohol may be distilled off 
for fresh processes, and the pure lubricating oil, which will remain, can 
be obtained for oiling watches and delicate machinery. This will not 
oxidize or gum up, and will remain perfectly fluid, even when exposed 
to great cold. 
Parsley—Something Worth Knowing. 
If, after having bruised some sprigs of parsley in the hands, you 
attempt to rinse glasses, they will suddenly snap or break. 
Peas (Green), To Keep. 
Pick and shell the peas and lay them on dishes or tins in a cool oven 
or before a bright fire. Do not heap them, and stir them frequently, 
so as to dry gradually. When they are hard, let them cool and pack 
them in stone jars. Cover them up closely, but when wanted for use, 
take them out, soak them in cold water until plump, and then they«are 
ready for boiling. These are excellent for soup, and are mostly used for 
that purpose. 
Paint for Houses or Fences. 
Take 8 ozs. of fresh slaked lime, 6 ozs. of linseed oil, 2 ozs. of white 
Burgundy pitch, 3 lbs. of Spanish white, and 2 qts. of skim milk. The 
lime must be slaked in water exposed to the ajx, then mix it with l of 
the milk, add the oil, in which the pitch is dissolved a little at a time. 
Then put in the rest of the milk and the Spanish white. If cream color 
is desired put in ochre instead of the white. Th: 5 amount will put two 
coats upon at least 35 yds. 
Durable Paint Without Oil or Lead. 
In a tub or barrel, which can be closely covered, slack stone lime in 
boiling water, and then pass 6 qts. of it through a fine sieve. Add to 
this 1 gal. of water and 1 qt. of coarse salt. Boil the mixture and skim 
it until it is perfectly clear. To every 5 gals, of this, add 4 lb. of copperas 
and 1 lb. of alum. Then slowly and gradually put in f lb. of potash and 
4 qts. of sifted ashes or fine sand. Add any coloring that is desired. 226 
OLD UK. CAKLIn’s KEOIl’ES. 
Pavement, Farmyard. 
Make a concrete of Portland cement and sand or gravel, or of coal 
ashes, coal-tar, sand and gravel. Then dig the earth away for 5 ins. and 
lay a bottom of pebbles as large as goose eggs, running well down. 
Sweep off clean and paint the surface with hot coal-tar, thinly. Then put 
on a coat of smaller gravel, that has been dipped in hot tar, drained and 
rolled in coal ashes, with an intermixture of gravel. This should be 
x'olled down as compactly as possible. Then put on a coat of fine gravel 
or sand, coal-tar, and some coal ashes to finish the surface, and roll it 
again. This will shed water and form a very firm surface, though it 
will take some weeks to harden. Use only enough tar to make the 
ingredients cohere under pressure, care being taken not to use too much. 
Fall Plowing. 
This should be done as early in the fall as possible, especially if the 
land is in sod. The teams are in good condition for work, and by turn- 
ing over the sod now, the common white grub, the cut worm, an I other 
noxious insects will be destroyed. The surface drainage should be such 
that the land will not remain saturated with water during the winter. 
Pork, How to Salt. 
Kill and dress the hogs neatly in the morning. Let them hang all 
day to drain out the blood and the water used in dressing. At night re- 
move them to a table or bench in the smoke house, in order that they 
may thoroughly cool, but not freeze. The next morning cut off the 
head, removing the cheeks for pickling, and turning the remainder of 
the head over to the cook to make “head cheese,” or any other little 
dehcacy. Complete the cutting of the hog in halves, lengthwise; take 
out the ribs and backbone, including the lean meat and the “ tender- 
loin;” cut out the shoulders and hams, trimming them neatly, cutting 
the legs off just above the second joint. Then cut the fat pork in strips 
not more than 4 ins. wide, and as nearly of a width as possible, cutting 
the strips into pieces about 6 ins. long, making convenient pieces for 
family use, so as x.ot to disturb axxy more than is necessary in the barrel. 
The barrel should be a new one, if possible, to begin with, which will 
last several years. A tight whisky or molasses barrel will do, but in 
any case it should be thoroughly scalded, as good housewives will know 
how. Place the barrel in the cellar, on a brick or stone floor, or on a 
board, level; cover the bottom of the barrel evenly i or | of an in. thick 
with common salt. Place the pieces of pork in the barrel, with the skin 
or rixxd next the barrel, continuing until the layer is solid and pressed 
dowxx evenly. Cover and fill all intex-stices with salt. Then press in 
another layer in the same way and salt as before, until all the fat pork 
is salted. If there is room in the barrel, and you desix-e to do so, place 
the hams and shoulders in the barrel in the same way, filling in the 
inequalities in thickness with the cheeks and odd pieces, and salt again. 
Make a “follower” of pine or cottoxxwood boards in 2 pieces; place 
them on the top of the pork and weigh them down with a stone, taking 
care to thoroughly scald both foliowex-s and weigh; make a commoxx- 
sized kettleful of brine, adding salt as long as it will dissolve, boil, and old dk. carlin’s recipes. 
227 
skim. Let it get cold, and pour it over the meat until it is covered, say 
\ in. deep over the follower. If the hams and shoulders are put in, let 
them lay 10 days. Take them out, wash thoroughly, dry, and smoke 
them, being careful not to disturb the pork below. If it is not desirable 
to smoke the shoulders, cut them up in about the same sized pieces as 
the fat pork, at the same time, and salt them near the top of the barrel, 
so that the bony and lean pieces can be used first. When warm weather 
comes, if it should be necessary, pour off the brine and make new, or 
boil and skim the old. Never allow the brine to leave the top layer of 
pork dry. In this way you will have good pickled pork all the year 
round. 
Potatos, To Keep. 
They should never be exposed to the sun and light any more than is 
absolutely necessary after digging. Dig them when dry, and put them 
in a dark cellar. To prevent their sprouting, pour boiling water into a 
tub and put in as many potatos as the water will cover. Then pour the 
water off, and carefully lay the potatos upon boards in a dry place, only 
one layer deep. 
Potatos Slightly Diseased Preserved by Peat Charcoal. 
When potatos are slightly diseased, sprinkling peat charcoal among 
them, instantly stays the rot, takes away the bad smell, and renders 
them sweet and wholesome food. Potatos may be kept in this way 2 
yrs., and when planted the third, they will produce a good crop. The 
charcoal will also prevent the sound potatos from being infected by the 
diseased ones. The charcoal need not be lost. It may be mixed with 
other manures when the potatos are removed. 
Frozen Potatos, Remedy for. 
In the time of frosts, potatos that have been affected thereby, should 
be laid in a perfectly dark place for some days after the thaw has com- 
menced. If thawed in open day, they rot; but if in darkness, they do not 
rot, and they lose very little of their natural properties. 
The only sure remedy appears to be Paris green, which should be 
mixed with 5 or 6 times the quantity of meal, flour, ashes, or calcined 
plaster and lime. 
Potato Bugs, To Destroy. 
Potato Rot, To Prevent. 
Soon after hoeing the second time sew unbleached ashes over the 
field. Do this weekly 6 or 7 times, using 2 or 3 bus. to the acre. 
Pumpkins, For Stock. 
A very good way of keeping them during the fall season and early 
winter is to build rail pens at the feed lot, first putting in a thick layer 
of straw and then one of pumpkins, and thus proceeding until each pen OLD DIE C Alt LUTS KECIl’ES. 
is full. Such pens, if protected at the sides and on the tops with straw 
enough to shed water, answer the purpose. When feeding split the 
large ones, take out the seed, and chop the halves in pieces in an ordi- 
nary feed-box by using a sharp shovel. 
Quinces, To Cultivate. 
A stiff, moist, rich soil is needed. Then set the young trees about 8 
ft. apart. Take muslin strips and wind around the stem, commencing 
as far in the ground as possible, and let the bandage run some 8 ins. 
around the outside. Do this every spring and the result will well pay 
for the trouble. The Orange is considered the best. Be careful that 
there are no borers in the young trees before setting out. They should 
be sheltered from the wind and extreme cold. 
Radishes, To Cultivate. 
Strew common wheat bran 1 in. thick on any good soil, hoe it in well, 
then plant the seed. 
Raspberries, To Cultivate. 
Cut the canes within 6 or 8 ins. of the roots, then plant them in rows 
3| ft. apart, and the individual plants 3 ft. from each other. The soil 
should be cool and moist, often coated with a light manure, decaying 
leaves, etc. Choose a place that is shaded a part of the day. 
Rat-Proof Buildings. 
In England they have slate floors sawed and planed to uniform size 
and thickness. They also cover the walls with sawed or planed slates 
well jointed and secured to the wall or studding with screws, which 
makes each room secure against rats, as much so as an iron box would 
be. The floor slate is from 1 to 3 ins. thick, and that for the walls J in, 
thick. 
Rat-Proof Frame Buildings. 
You must allow the rats no place to stand on while cutting through 
the floor, so you must nail strips of board to the sill between each floor- 
ing joist, on the inside, reaching to the under side of the flooring planks 
or boards, and thereby covering the shelf formed by the sill between the 
joists. 
Seed, How to Test the Vitality of. 
Place the seeds on a hot pan or griddle. Where the vitality is perfect 
they will pop or crack open, with more or less noise. Where there is 
no vitality they will lie unmoved in the griddle. 
Smoky Chimneys, Causes of. 
Gusts of wind entering the chimney and suddenly obstructing the 
draft. Increase of density of the air at the chimney-top, owing to the 
effect of wind in chimneys rising from the eaves of roofs. Drafts in the OLD UK. CARLIN’S RECIPES. 
229 
room that throw the smoke out of the influence of the ascending chim- 
ney current. Want of sufficient height in the flue, or unusual width in 
the flue, by which a large volume of cold air is drawn in and allowed to 
lower the temperature of the ascending column. Humidity of the air, 
also low temperature of the interior of the flue in comparison with that 
of the external air. Too exact fitting of the joints in the floor, and of 
the windows and doors. The draft of one fire injuring others. A cur- 
rent produced by the heat of the fire circulating in the room. A foul 
flue, or one of insufficient size. Accumulation of mortar within the flue, 
or displacement of masonry. To prevent the effect of smoky chimneys, 
place a screen or blower of wire gauze, from 36 to 40 wires to the in. in 
front of range or stove. This, it is said, will prevent smoke coming into 
the room, when the chimney does not draw well. 
Smoke-House, Cheap and Good. 
The ground should be dug out to below the frost line, and the space 
filled up to the surface with small stones. Lay a brick floor on this with 
lime mortar. Make brick walls 8 ins. thick by 7 ft. high, with a door 2 
ft. wide on one side. Line the door inside with sheet-iron. For the top 
put on joists, 2 by 4, set up edgewise, and 8.| ins. from center to center, 
covered with brick and with a heavy coat of mortar. Over the center 
build a small chimney, arching it over and covering it with a single roof 
in the usual way. An arch should be built on the outside, with a small 
iron door like a stove door, to shut it up. Make a hole in the arch 
through the wall of the house, and put an iron grate over it. It is much 
more convenient to put the fire in the arch than to build it in the house, 
and the chimney causes a good draft through the latter. Burn hickory 
wood or good corn cobs. For 50 hams the house should be 7 by 8 ft., 
and would cost about |20, 
Smut in Wheat, To Prevent. 
Soak the wheat seed in brine, and after taking it out, dust it with un- 
slaked lime. 
Sorrel, To Remove. 
Sorrel will never grow upon lime soil, because there is no oxalic acid. 
If, then, lime or ashes be put upon a field troubled with the pest, the acid 
in the soil will unite with the lime or potash, and that will soon kill out 
the sorrel. 
Shingles, Facts About. 
Shingles are usually 16 ins. long, and a bundle of shingles is 20 ins. 
wide, and contains 24 courses in the thickness at each end; hence, a bun- 
dle of shingles will lay one course 80 ft. long. When shingles are ex- 
posed 4 ins. to the weather, 1,000 will cover 107 square ft.; ins., 120 
square ft.; 5 ins., 132 square ft.; 6 ins., 160 square ft. 230 
old dr. carlin’s recipes. 
Durability of Shingles. 
The following table exhibits the average durability of shingles in ex- 
posed situations: 
Rifted Pine Shingles from 20 to 35 years. 
Sawed, clear from sap “ 16 “ 22 “ 
“ “ with sap “ 4 “ 7 “ 
Cedar. - “ 12 “ 18 “ 
Spruce - “ 7 “ 11 “ 
Note.—By soaking shingles in lime water, their durability is consid- 
erably increased. 
Squash, To Raise. 
Hubbard squash is considered the very best for winter. Plant as early 
in the spring as possible after the weather becomes warm enough so that 
the frost will not nip the young plants. Yon can plant a few hills earlier, 
covering with hay or straw when there is danger of frost. The deeper 
and richer the land is, the better, especially in the hills; the best manure 
being composted hen-droppings. There should be enough sand in the 
soil to make it quick and warm, and the ground should be selected 
sloping well to the south, so that the rays of the spring sun can be 
quickly felt by the young plants. Plant in hills from 8 to 10 ft., the 
rows being 16 ft. apart; and put from 2 to 3 seeds in a hill, and when 
well started thin out to 1 plant. The ground must be cultivated between 
the rows and around the plants, until the vines cover the ground. This 
will insure a good crop. 
Large Stones, How to Split. 
Kindle a fire on the upper surface of the stone, which, being expanded 
by the heat, splits. The hardest and largest stone may be split by this 
method, continuing the fire and increasing the heat in proportion to the 
size of the stone. 
Strawberries, to Cultivate. 
A light, sandy soil is best for this purpose. Enrich it with ashes or 
horseyard manure. Set the plants 1 ft. apart, in rows 2 ft. from each 
other, any time between the middle of August to the middle of Septem- 
ber. Keep the ground mellow and well weeded. In the spring manure 
and hoe the ground well, then keep it moist and free from weeds. Many 
cut off the blossoms the first spring so as to give all the strength to the 
growth of the plant. In latitudes where there is much variation of tem- 
perature, and snow does not lie long upon the ground, it is necessarv to 
protect them during the winter with some slight covering of straw, 
leaves, or coarse barn-yard litter. The latter is also a good fertilizer, as 
the manure is made to pass through into the soil by the rain. 
Sun-Dial, How to Make. 
Upon a level, hard surface, describe with compasses, a circle 8 or 10 
ins. in diameter. Drive a piece of heavy wore, 6 or 8 ins. long, perpen- 
dicularly in the centre, leaving it just high enough to allow the extreme old dr. carlin’s recipes. 
231 
end of the shadow to fall upon the circle about 94 or 10 o’clock. Mark 
this point and the point where the end of the shadow touches the circle 
in the afternoon. Draw a line from a point exactly half-way between 
the two to the centre of the circle. This line will be the meridian line 
or noon-mark. The dial should be made either April 15, June 15, Sep- 
tember 1, or December 24, as on those four days, and no other, the noon- 
mark or sun-dial will coincide with 12 o’clock. 
Sweet Pota,tos, To Raise. 
In northern localities sweet potatos should be set out the first week in 
June. It is easier and cheaper to buy the plants than to start them, 
unless you want a great many. To prepare the soil, put a strip of fine 
manure 1 ft. wide on the level surface, and turn two furrows over it to 
form a ridge. The ridge should be dressed with the spade, and the 
plants set about 15 ins. apart. If the soil is not moist, water the holes 
before setting the plants, and set them well down, so that the stalk of 
the first leat is covered. Much of the success will depend upon pressing 
the soil firmly around the plants. If the plants have been set deep 
enough new shoots will spring up, even if the top should wilt. Keep 
the sides of the ridges free of weeds, by using the rake properly. The 
vines will soon get so large as to smother most of the weeds. 
Tallow, To Clarify, 
1 lb. of alum must be dissolved in 1 qt. of wrater and added to 100 lbs. 
of tallow in a jacket-kettle, that is a kettle set in a larger one, and the 
intervening space filled with water, to prevent the tallow from burning. 
After boiling | of an hour, skim, and add 1 lb. of salt, dissolved in 1 qt, 
of water. Boil again and skim, and when well clarified the tallow will 
be nearly the color of water. 
Tallow, To Harden. 
Melt together 1 lb. of tallow and i lb. of common resin, and mould 
candles the usual way. This candle will be of superior lighting power, 
and as hard as a wax candle, in fact better than a tallow candle in all 
respects, except color. 
Canada Thistles, To Destroy. 
For a small quantity, put a tablespoonful of salt on each stalk or stub 
and the plant will wilt and disappear. Or cut the plant off just below 
the surface of the ground. Upon large farms, however, either of these 
methods would involve too much labor, and the best way is to turn the 
plants under with a plow. A strong pair of horses will turn over a sod 
8 ins. deep, and much lower than the knife in the hand will go; and if 
the work is thoroughly done, and no balks left, the plants will stay under 
the inverted soil for three or four weeks, unless in very porous or light 
soil, which must be plowed oftener. If this is thoroughly done it is 
effective. 232 
old dr. carlin’s rlcifls. 
Timber, To Test Soundness of. 
Let some person strike one end of the wood while you apply your ear 
to the middle of the other extremity. If it is sound and of good qual- 
ity the blow will be heard very distinctly, however long the beam may 
be. The sound will be for the most part destroyed if the wood is disag- 
gregated by decay or otherwise. 
Tomatos, Cultivation of. 
Plant the tomatos 3i ft. apart in rows that are the same distance apart. 
The rows should run north and south for the better advantage of the 
sunshine, and should be of an even number. At one end of the first 
couple of rows set a pair of stakes, so that they will enter the ground 
just outside the line of the rows and cross each other about 4 ft. over 
the middle space. Put corresponding stakes at the opposite end of the 
rows, and one pair between if necessary. Fasten horizontal strips of 
edging along these sloping stakes, placing the first about 8 ins. from the 
ground, and finishing with one that will run in the crossing of the 
stakes. Train the plants over this framework, tying with strings when 
necessary, and trimming when needed. In the fall, after the crop is 
removed, take the frame apart, and lay it away for use the coming 
season. 
Vegetables, Keeping. 
Celery, cabbage, and other vegetables can be kept as fresh as when 
taken from the ground, in the following way: Sink a barrel, box, or 
cask | of its depth into the ground; heap the eaith around the part pro- 
jecting out of the ground, with a slope on all sides. In this place put 
the vegetables, cover the top with a water-tight cover, and when winter 
sets in, throw an armful of straw or hay on the barrel. If the bottom 
is out of the barrel or cask so much the better. If celery is packed in 
this way, it should stand nearly perpendicular, celery and earth alter- 
nating. This method insures freedom from frost, and rot, and it is easy 
of access. 
Cider Vinegar, To Make. 
After cider has become too sour for use, set it in a warm place; put to 
it occasionally the rinsings of the sugar-basin or some molasses or any 
remains of ale or cold tea; let it remain with the bung open, and you 
will soon have the best of vinegar. 
Vinegar Plant to Make Grow, and Vinegar From it. 
Get i lb. of sugar, and the same of treacle; add to them 3 pts. of water; 
boil all together and put in a pan; cover it over with net, and set in a 
warm place for 6 wks., in which time the plant will be formed from the 
sugar and treacle. You may then remove the plant and boil the vine- 
gar; get a fresh supply of sugar, water, and treacle, put your plant on 
it, and proceed as before with a plant. The vinegar will be made in a 
month. old dr. carlin’s recipes. 
233 
Adulteration of Vinegar by Minerals. 
Copper.—If you suspect copper, dip a clean piece of iron into the 
vinegar; if copper be in it a rose-color coating of copper will remain on 
the iron. If you suspect lead, use bisulphuret of soda. If put in vine- 
gar which contains lead, a white precipitate will remain—sulphuret of 
lead. If iron, prussiate of potash produces a blue precipitate. 
Weeds in Walks, To Destroy. 
Boil 4 lbs. of arsenic and 8 lbs. of soda in 13 gals, of water. Add to 
every gal. of this 8 gals, of cold'water, and while the liquid is yet warm, 
carefully sprinkle it over the walks. Do this in line weather when the 
walks are dry, so that the weeds and seeds may have the full benefit of 
the application. Do not let any of the liquid fall on the leaves or roots 
of any plants you do not want to kill. Every weed will be killed within 
24 hrs. from the time the poison is put on the walks, and one thorough 
application will keep the walks clean all summer. 
Wall of Brick, To Preserve. 
The following will exclude dampness: Dissolve f lb. of mottled soap in 
1 gal. of boiling water and spread the hot solution steadily with a flat brush 
over the outer surface of the brick wall, pains being taken that it does 
not lather. After it has dried 24 hours, apply in the same manner over 
the coating of soap a solution made of £ lb. of alum dissolved in 2 gals, 
of water. An insoluble varnish is formed of the soap and alum, which 
the rain is unable to penetrate, and this cause of dampness is thus re- 
moved. This must be done in dry, settled weather. 
As soon as the beans are gathered throw them into boiling water and 
let them remain 1 min. only, which will kill the young larvae or destroy 
the vitality of the eggs of the insect. Experiments will be necessary in 
order to determine how much heat the bean can endure without injury 
to the seed germ. Try 180° Fahr.—which is somewhat less than 
boiling, but will still kill the larvae—for a period of 10 hours and then keep 
some of the seeds where it is moist and warm, and see if they will ger- 
minate. A fruit-drying apparatus will enable you to test the matter. 
Bean Weevil, To Get Rid of. 
Wind, To Shield From. 
On farms much exposed to the west winds a shield is quite necessary, 
and a row of evergreens is excellent. These can be planted as late as 
the middle of May. Set them a little earlier in the south and even later 
in the extreme north. As soon as the terminal buds begin to push com- 
mence to plant. Better set the outer row with the Norway spruce 20 ft. 
apart, then break joints with the Scotch pine in a row 1 x-od inside of the 
first one and then have a third row of the common red cedar. The arbor 
vitae (white cedar) is even better than the red, but will only do in sec- 
tions of country far enough north to be in the region where sleighs are 
much used. The hemlock would be excellent in the same localities, but 234 
old dk. carlin’s recipes. 
would not do well too far south to grow spring wheat. South and west 
this beautiful tree should be planted north of buildings, or on northern 
slopes where the light snow fall remains longest on the ground. It needs 
moisture and partial shade. 
Wood, To Make Fire Proof. 
The wood must be painted twice over with a hot saturated solution of 
1 part green vitriol and 8 parts alum. After drying, paint again with a 
weak solution of green vitriol mixed with pipe-clay to the consistence of 
paint. 
Wood, To Render Incombustible. 
Pour glue water or size over a mixture made of 1 part ashes, 1 of brick 
dust, and 1 of finely pulverized iron filings. Set the whole near the fire 
and stir them well together. Paint the wood work which is in danger. 
Let it dry and then put on a second coat. 
Wooden Labels, Preservation of. 
At first soak the pieces of wood in a strong solution of sulphate of 
iron; when dry, lay them in lime-water. By this means is caused the 
formation of sulphate of lime, a very insoluble salt, in the wood. Thus 
the rapid destruction of the labels by the weather is prevented. Mats, 
twine, bast, and all substances used in tying or covering up trees and 
plants may also be preserved in this way. Wooden labels thus treated 
have been constantly exposed to the weather during 2 yrs. without being 
much injured. 
To convert sawdust into a liquid wood, and then into a solid, flexible, 
and almost indestructible mass which, when combined with animal 
matter, rolled and dried, can be used for the most delicate impressions 
and also to form solid and durable articles, use the following process: 
The sawdust of any kind of wood should be immersed in diluted sul- 
phuric acid, strong enough to affect the fibres, for some days; then pass 
the finer parts through a sieve, stir well and allow to settle. The liquid 
should then be drained from the sediment and the latter mixed with a 
proportionate quantity of animal offal, similar to that used for glue. 
Then roll the mass, pack it in moulds and let it dry. 
Wood, To Make Liquid. 
Wood, Preservative Preparation For. 
Melt together in an iron pot 40 parts of chalk, 50 parts of resin, 4 parts of 
linseed oil. To this add 1 part of native oxide of copper, and afterward 1 
part of sulphuric acid. Apply with a brush, and when dry, this varnish 
will be as hard as stone. 
Wooden Taps for Casks, To Preserve. 
Plunge the articles in paraffine, heated to about 248° Fahr. or until no 
air-bubbles rise to the surface of the melted material. Then allow them old dk. carlin’s recipes. 
235 
to cool, and remove the paraffine from the surface when nearly con- 
gealed by thorough rubbing. If treated in this way taps will never split 
or become impregnated with the liquid, and may be used in casks con- 
taining alcoholic liquors. 
Wood, To Season and Prevent Warping. 
Strip off the bark and bury the wood I ft. deep in the spring, leaving 
in the ground for 6 months, and it will be thoroughly seasoned. The 
sapadillo or mountain mahogany in the Sierra Nevada could be seasoned 
in no other way, it being one of the hardest and most brittle kinds of 
wood known. 
Walls, Kalsomining For. 
Take 10 lbs. of whitening for 3 large, square rooms; mix up in water 
the night before, stirring until all is dissolved, and let it stand over night; 
add 1 lb. of white glue thoroughly dissolved. If to be colored blue, put in 
a little ultramarine blue; vermilion red, pounded fine on a glass, if gray; 
also any other tint preferred can be given. 
Wash for Trees. 
1 oz. of copperas to 8 gals, of water. This is an effectual preventive 
against blight. 
Wart Liniment, For Horses. 
Apply spirits of turpentine and sweet oil, equal parts of each, daily, 
until cured. 
Wax for Grafting. 
For cool weather, take resin, 4 lbs.; bees-wax, 1 lb.: and linseed oil, 1 
pt. Melt all together and pour into cold water; and as soon as it is 
sufficiently cool to be handled, grease the hands a little and begin to 
work it, by pulling out, doubling over, and pulling out again, etc. The 
more it is worked, the easier it will spread, and the nicer it will be. For 
warm weather, add 1 lb. more of resin to the wax mixture above, and 
work otherwise the same. 
Wheat, To Prevent Rust In. 
Several hours before sowing prepare a steep of 3 measures of pow- 
dered quick lime and 10 measures of cattle urine. Pour 2 qts. of this 
upon a peck of wheat, stirring until every kernel is white with it. By 
using this all kinds of rust will be avoided. 
Whitewash Said not to Rub or Wear Off. 
Make the whitewash in the ordinary manner, then place it over a fire 
and bring it to a boil; then stir into each gallon a tablespoonful of pow- 
dered alum, pt. of good flour paste, and i lb. of glue dissolved in 
water, while it is boiling. 236 
OLD DR. CAKLIn’s RECIPES. 
Wounds in Trees, To Heal. 
Make a varnish of 1 oz. of litharge, 1 lb. of common linseed oil, some 
calcined bones pulverized and sifted, the whole to be boiled for 1 hr., 
when it should be about as thick as liquid paste. Pare the bark so as to 
make the place as smooth as possible, and then apply the varnish with a 
brush, being careful always to do it in dry weather. FLOWER AND GEM ALPHABET, 
Acacia Friendship 
Acacia, Rose or White Elegance 
Acacia, Yellow Secret Love 
Acanthus Artifice 
Aconite (Wolfsbane) Misanthropy 
Aconite (Crowfoot) .Lustre 
African Marigold - Vulgar Mind 
Almond (Common) Stupidity or Indiscretion 
Almond (Flowering) .Hope 
Almond Laurel . Perfidy 
Aloe . Grief 
Althsesa Frutex or Syrian Mallow Persuasion 
Alyssium (sweet). Worth beyond beauty 
Amaranth (Globe) Unfading Love 
Amaranth (Cockscomb) Foppery, Affectation 
Amaryllis .Pride 
American Cowslip .Divine Beauty 
American Elm . Patriotism 
American Linden Matrimony 
Anemone (Zephyr Flower) Expectation 
Anemone (Garden) .Forsaken 
Apricot (Blossom) Doubt 
Apple Temptation 
Apple (Blossom) Preference 
Apple (Thorn) Deceitful Charms 
Arbor Vitae -Unchanging Friendship 
Arum (Wake Robin) •. Ardor, Zeal 
Ash Leaved Trumpet Flowers Separation 
Aspen Tree. Lamentation or Fear 
Aster (China) - Variety 
Asphodel Regret 
Auricula, Scarlet. Avarice 
Azalea Temperance 
Bachelor’s Buttons .Celibacy 
Balm .Sympathy 
Balm of Gilead. .Cure, Relief 
Balsam, Red Touch Me Not 
Balsam, Yellow Impatience 
Barberry Sharp Tempei 
Basil - Hatred 
Bay (Rose) Rhododendron Danger 238 
old dr. carlin’s recipes. 
Bee Orchis Industry- 
Begonia Deformity- 
Belladonna Silence 
Bell Flower, Pyramidal Constancy 
Bell Flower (small white) . Gratitude 
Bill berry . Treachery- 
Bindweed, Great Importunity 
Bindweed, Small Humility 
Birch .». Meekness 
Bittersweet, Nightshade - .-. .Truth 
Black Poplar Courage 
Black Thorn Difficulty 
Bluebells Constancy 
Blue-flowered Greek Valerian. .Rupture 
Borage Bluntness 
Box Tree Stoicism 
Bramble Envy, Remorse 
Branch of Currants You Please All 
Branch of Thorns Severity 
Broom Humility 
Buck bean Calm R epose 
Bulrush .Indiscretion, Docility 
Burdock .Touch Me Not 
Burr Rudeness, or You Worry Me 
Buttercup. Ingratitude 
Butterfly, Orchis Gaiety 
Cabbage Profit 
Cactus Warmth 
Calla Magnificent Beauty 
Calceolaria I Offer You My Foi'tune 
Calcycanthus. -Benevolence 
Camelia Japonica, Red Unpretending Loveliness 
Camelia Japonica, White Perfected Loveliness 
Camomile. Energy in Adversity 
Canary Grass. Perseverance 
Candytuft Indifference 
Canterbury Bell Acknowledgment 
Cape Jasmine. I Am Too Happy 
Carnation, Deep Red Wounded Heart 
Carnation, Striped Refusal 
Carnation, Yellow Disdain 
Cardinal Flower Distinction 
Cedar .Strength 
Cedar of Lebanon Incorruptible 
Celandine (Lesser) Joys to Come 
Cereus (Creeping) Modest Genius 
Cherry Tree, White. Good Education and Deception 
Chestnut Tree Do Me Justice 
Chinese Primrose Lasting Love 
Chick weed Rendezvous 
Chicory Frugality 
China Aster. Variety 
China Aster, Double Reciprocated 
China Aster, Single Perhaps old dr. carlin’s recipes. 
239 
China or India Pink Aversion 
China Rose. Beauty Always New 
Chinese Chrysanthemum ...Cheerfulness in Adversity 
Chrysanthemum, Red, I Love 
Chrysanthemum, White Truth 
Chrysanthemum, Yellow Slighted Love 
Clematis. Mental Beauty 
Clematis Evergreen Poverty 
Clover, Four-leaved Be Mine 
Clover, Red Industry 
Clover, White Think of Me 
Clover, Purple Provident 
Colchicum, or Meadow Saffron. Youth is Gone 
Columbine Folly 
Columbine, Purple -Resolved to Win 
Columbine, Red .Anxious and Trembling 
Convolvulus, Blue Repose 
Convolvulus, Major Extinguished Hopes 
Convolvulus, Pink Respectful Affection 
Coreopsis Always Cheerful 
Coreopsis, Arkansa Love at First Sight 
Cowslip Pensiveness, Winning Grace 
Cowslip, American Divine Beauty 
Crab (Blossom), Ill-Nature 
Cranberry Cure for Headache 
Creeping Cereus Horror 
Cress Stability 
Crocus, Spring Youthful Gladness 
Crocus, Saffron Mirth 
Crowsbill Envy 
Crowfoot ’ Ingratitude 
Crowfoot, Aconite leaved. Lustre 
Cun-ant Thy Frown Will Kill Me 
Cyclamen Diffidence 
Cypress Death, Mourning 
Daffodil, Regard 
Dahlia Instability 
Daisy Innocence 
Daisy, Garden. I Share Your Sentiments 
Daisy, Michaelmas. Farewell 
Daisy, Wild .1 Will Think of It 
Dandelion. Rustic Oracle 
Daphne Glory 
Dew Plant A Serenade 
Dianthus .Make Haste 
Dock Patience 
Dogsbane Deceit, Falsehood 
Dogwood Durability 
Dragon Plant Snare 
Dried Flax r.. Utility 
Eglantine (Sweetbriar) Poetry: I Wound to Heal 
Elder Zeal 
Elm .Dignity 
Everflowing Candytuft Indifference 240 
OLD DK. CAKLIn's KECILES. 
Everlasting Remembrance 
Everlasting Pea Lasting Pleasure 
Fennel . Strength 
Fern .. Fascination, Sincerity 
Ficoides, Ice Plant Your Looks Freeze Me 
Fig Tree Prolific 
Filbert . Reconciliation 
Fir Time 
Fleur-de-lis Flame, I Burn 
Flowering Fern Reverie 
Flower-of-an-hour Delicate Beauty 
Fly Orchis .. Error 
Forget-Me-Not .. Time Love 
Foxglove '.. Insincerity 
French Honeysuckle Rustic Beauty 
French Marigold . Jealousy 
Fuchsia, Scarlet Taste 
Furze or Gorse , Love for All Seasons 
Garden Marigold Uneasiness 
Garden Sage .Esteem 
Geranium, Dark Melancholy 
Geranium, Horse-shoe .Stupidity 
Geranium, Ivy ..Bridal Favor 
Geranium, Lemon. Unexpected Meeting 
Geranium. Nutmeg Expected Meeting 
Geranium, Oak-leaved True Friendship 
Geranium, Rose Preference 
Geranium, Scarlet Comforting 
Geranium, Silver-leaved .Recall 
Geranium, Wild Steadfast Piety 
Gladiolus Ready Armed 
Golden Rod Precaution 
Gooseberry Anticipation 
Grape, Wild Charity 
Grass Submission, Utility 
Harebell : Warning 
Hawthorn Hope 
Heartsease or Pansy. Thoughts 
Heliotrope Devotion 
Hellebore Scandal 
Hemlock. You will be my Death 
Hemp Fate 
Hollyhock Ambition 
Honeysuckle Devoted Affection 
Honeysuckle, Coral. ..My Fate 
Honeysuckle, French. Rustic Beauty 
Hop Injustice 
Horse Chesnut Luxury 
Hyacinth Sport 
Hyacinth, Purple. Sorrowful 
Hyacinth, White Unobtrusive Loveliness 
Hydrangea A Boaster 
Hyssop Cleanliness 
Iceland Moss Health old dr. caklin’s recipes. 
241 
Iris . Message 
Ivy. Fidelity 
Ivy, Sprig of Assiduous to Please 
Jasmine .. . Amiability 
Jasmine, Cape Transport of Joy 
Jasmine, Carolina . Separation 
Jasmine, Indian . Attachment 
Jasmine, Spanish. -Sensuality 
Jasmine, Yellow. Grace and Elegance 
Jonquil Love Me 
Juniper .Succor 
Laburnum Forsaken 
Lady’s Slipper .Capricious Beauty 
Larch Boldness 
Larkspur Levity 
Larkspur, Pink. Fickleness 
Larkspur, Purple Haughtiness 
Laurel, Common Perfidy 
Laurel, Ground Perseverance 
Laurel, Mountain Ambition 
Lavender Distrust 
Leaves (dead). Melancholy 
Lemon Blossoms .Fidelity in Love 
Lichen De j ec tion 
Lilac, Field Humility 
Lilac, Purple Preference 
Lilac, White.. Youthful Innocence 
Lily, Day Coquetry 
Lily, Imperial Majesty 
Lily, White , Purity 
Lily, Yellow .... Gaiety 
Lily of the Valley. ..Unconscious Sweetness 
Locust Tree : Eternal Alfection 
Lotus Flower Estranged Love 
Lotus Leaf Recantation 
Love Lies Bleeding Hopeless 
Magnolia. ... Love of Nature 
Mai low Mildness 
Mandrake Horror 
Maple Reserve 
Marigold Grief 
Marjoram Blushes 
Mignonette Beautiful in Character 
Mimosa (Sensitive Plant) Sensitiveness 
Mistletoe. Difficulties Surmounted 
Mock Orange -Counterfeit 
Monkshood (Helmet Flower) Chivalry 
Morning Glory Affectation 
Mosses Ennui 
Mountain Ash.. Prudence 
Mourning Bride Unfortunate Attachment 
Mulberry, White Wisdom 
Myrtle Love 
Nasturtion Patriotism 242 
OLD DK. CAKLIN’S RECIPES, 
Night Blooming Cereus Transient Beauty 
Night Convolvulus. Night 
Nightshade . . Falsehood 
Oak Leaves . Bravery 
Oleander Beware 
Orange Blossoms. Purity and Beauty 
Orchis A Belle 
Palm Victory 
Pansy Thoughts 
Parsley Festivity 
Pea, Everlasting . Lasting Pleasure 
Pea, Sweet. Departure 
Peach Blossom I Am Your Captive 
Pear Affection 
Peony. Shame 
Peppermint Warmth of Feeling 
Petunia Your Presence Soothes Me 
Phlox Unanimity 
Pink Boldness 
Pink, Carnation Woman's Love 
Pink, Indian, Double . Always Lovely 
Pink, Indian, Single Aversion 
Pink, Mountain ...Aspiring 
Pink, Red, Double Ardent Love 
Pink, Single .. Pure Love 
Pink, Variegated Refusal 
Pink, White . . Ingeniousness, Talent 
Polyanthus..-.. Pride of Riches 
Polyanthus, Lilac. Confidence 
Pomegranate Flower .Mature Elegance 
Poppy, Red I Consolation 
Poppy, Scarlet Extravagance 
Poppy, White My Bane 
Primrose Youth and Sadness 
Primrose, Evening Inconstancy 
Primrose, Red Unpatronized Merit 
Quince Temptation 
Ranunculus, Wild Ingratitude 
Rose Love 
Rose, Bridal. .Happy Love 
Rose, Burgundy Unconscious Beauty 
Rose, Cabbage Love's Message 
Rose, China Beauty Always New 
Rose, Damask Brilliant Complexion 
Rose, Deep Red Bashful Shame 
Rose, Japan .Beauty Without Sense 
Rose, Maiden Blush Unconfessed Love 
Rose, Musk Capricious Beauty 
Rose, Single Simplicity 
Rose, Thornless Early Attachment 
Rose, White I am Worthy of You 
Rose, Yellow Jealousy 
Rose, Full blown placed over two buds Secrecy 
Rosebud, Moss Confession of Love old dr. carlin’s recipes. 
243 
Rue — Disdain 
Salvia Blue Wisdom 
Salvia Red Energy 
Snapdragon .*... No! 
Snapdragon — *. Presumption 
Snowball Bound 
Snowdrop Hope 
Sorrel Aff ec tion 
Star of Bethlehem ..Purity 
Star wart ' Afterthought 
Strawberry Blossoms Foresight 
Sultan, Lilac I Forgive You 
Sultan, White Sweetness 
Sunflower, Dwarf .Adoration 
Sweet Basil Good Wishes 
Sweethriar, American Simplicity 
Sweetbriar, Yellow , Waning Love 
Sweet William Gallantry 
Syringa. Memory 
Tamarisk .Crime 
Thistle, Common. .Austerity 
Thorn, Apple Deceitful Charms 
Thyme Courage 
Tiger Flower Pride a Friend 
Trumpet Flower v Fame 
Tuberose Dangerous Pleasures 
Tulip, Red .♦. .1 Love You 
Tulip, Variegated .Beautiful Eyes 
Tulip, Yellow Hopeless Love 
Verbena, Pink ..Family Union 
Verbena, Scarlet Unity 
Verbena, White Pray for Me 
Violet, Blue Faithfulness 
Violet, Dame. Watchfulness 
Violet, Sweet Modesty 
Violet, Yellow Rural Happiness 
Virginia Creeper Fidelity 
Water Lily .Purity of Heart 
Wax Plant Susceptibility 
Willow, Weeping Mourning 
Witch Hazel A Spell 
Woodbine Fraternal Love 
Zephyr Flower Expectation 
Gem Alphabet. 
Agate Health and Long Life 
Amathyst Sincerity 
Bloodstone .Courage 
Cameo Firmness 
Cornelian Contented Mind 
Diamond . Innocence 
Emerald Suspicion 
Garnet Constancy and Fidelity 244 
OLD DB. CAKLIN'S EECIPES. 
Opal. Hope 
Ruby Success in Love 
Sardonyx Conjugal Felicity 
Topaz ...Fidelity 
Turquoise Prosperity GENERAL HOUSEHOLD. 
CLEANING-. 
Brushes, To Wash. 
Dissolve some salt of tartar in very hot water as soon as purchased, 
and thoroughly soak the brushes in it, allowing them to remain for 
about i hr., then drain them from the water a»d put them to dry. 
Broadcloth, To Remove Stains from. 
Mix with 13 drops each of alcohol and spirits of turpentine, 1 oz. of 
pipe clay, ground fine. Rub the spots with a little of this mixture 
moistened with alcohol, and let remain until dry, then rub with a 
woolen cloth. 
Carpets and Floors, To Dust. 
Sprinkle tea leaves on them, then sweep them carefully. The carpets 
should not be swept frequently with a whisk brush, as it wears them 
fast; only once a week, and the other times with leaves and a hair-brush. 
Fine, carpets should be gently done with a hand-brush (such as is used 
for cloths), on the knees. Those parts of the carpets that are most soiled 
may be at any time scrubbed with a small hand-brush, when it is not 
considered necessary to undertake a general washing of the whole; 
always adding a little gall to the water to preserve the colors. A little 
ammonia in the water is also a good thing. 
Carpets or Woolen Cloth, How to Extract Grease 
Spots from. 
Dissolve a piece of pearl-ash, of the size of a pea, in | a teacupful of 
warm water. Pour some of the solution on a grease spot, and continue 
to rub it hard with a clean brush, or woolen cloth, until it is nearly dry, 
and your carpet or garment will be as clean as ever. It has been fre- 
quently tried, and proved to be effectual. 
Carpets, To Remove Fresh Ink from. 
As soon as the ink has been spilled, take up as much as you can with 
a sponge, and then pour on cold w'ater repeatedly, still taking up the 246 
OLD DR. CARLIN’S RECIPES. 
liquid. Next rub the place with a little wet oxalic acid or salt of sorrel, 
and wash it off immediately with cold water, then rub on some ammonia. 
Carpets, To Renovate. 
They must be washed,—stretched on the floor,—with boiling water, in 
which common yellow soap and soda have been dissolved, In the pro- 
portion of 1 oz. of soap and 1 dr. of soda to every 2 gals, of water. The 
method of washing is to dip a clean flannel into the cleansing liquid, 
and quickly wash over a certain portion of the carpet. Then, before it 
can dry, dip another flannel into a pail of perfectly clean hot water, and 
wash the same part over again. Then proceed to wash another portion, 
first with the cleansing and then with the pure water, and go on thus 
till the whole surface has been cleansed and rinsed in the clean water. 
Not more than a yard square should be washed at once. Then set the 
windows of the room open, lock the doors, and allow the carpet to be 
perfectly dried. It should afterwards be again rubbed over with a clean 
flannel dipped in a strong solution of ox-gall and water. This process, 
though certainly tedious, greatly renovates faded and soiled carpets. 
Carpets, Scouring-Balls to take Fruit Stains from. 
Take fuller’s earth, dried and finely powdered ; moisten it with lemon 
juice ; knead it up with a little pure pearl-ash, and make it into balls for 
use. The carpets, where stained, must first be well brushed and rubbed 
clean, then moistened with water ; after which, i-ub with the ball, dry 
in the sun, and wash with clean water, using a sponge or cloth. 
Casks, To Clean. 
To purify rancid butter, pork, and lard casks, burn straw or shavings 
in them. 
Cloth, To Clean. 
Rub the cloth with a piece of flannel dipped into a solution made by 
dissolving 1 oz. of bicarbonate of ammonia in 1 qt. of warm water. 
Then clean it well with clear water, dry and iron it, being careful to 
move the iron in the direction of the fiber. 
Lamp Chimneys, To Wash. 
Lamp chimneys can be washed easily by holding them over the nose 
of the tea kettle" when the kettle is boiling furiously. This will make 
them beautifully clear. Of course they must be wiped with a clean 
cloth. 
New Feathers, To Remove the Bad Odor from. 
Make a cover for the bed of some coarse material, or a couple of old 
sheets ; get a baker to put it into his oven 1 or 2 nights. A better way, 
when it can be done, is to send the feathers in bags to the baker’s oven, 
before they are put into the tick. OLD DE. CAKLIN’S EECIPES. 
White Feathers, To Clean. 
Draw the feathers gently through a warm soap lather several times, 
then pass them through tepid, and finally through cold water, to rinse 
them. Then hold them a short distance from the fire, and curl the 
separate parts of the feather as it dries by holding a steel knitting pin in 
the hand, and drawing each portion of the feather briskly between the 
pin and the thumb. 
Feathers (Ostrich), To Clean. 
Pour boiling water on some white card soap, cut in small pieces ; to 
this add a little pearl-ash. As soon as the soap is dissolved, and the mix- 
ture cool enough for the hand to bear, put the feathers into it and draw 
them through the hand till the dirt is squeezed out of them. Next pass 
them through a clean lather with some blue in it, and afterward rinse in 
cold water with blue, to give them a good color. Shake off the water, 
and dry them by shaking near the fire. Curl each feather separately, 
when perfectly dry, with a blunt knife or ivory paper-folder, or hold the 
feather for an instant over glowing coals. 
Furniture, To Brighten and Remove Spots. 
2 tablespoonfuls of sweet oil, 1 tablespoonful of vinegar, tablespoon- 
ful of turpentine. Use with a bit of flannel. 
Mahogany Furniture, To Polish Unvarnished. 
First take out ink stains, if there are any, by touching them with 
spirits of salt. Do it with a sponge tied upon the end of a stick. Then 
wash the spots instantly with vinegar, and make the whole surface to be 
polished, clean with it. Then rub on the following preparation with a 
woolen cloth : Melt together in an earthen pot 2 ozs. of beeswax and \ 
oz. of alconet root. Then take it from the fire and add 2 ozs. of spirits 
of wine and \ pt. of spirits of turpentine. Polish with a soft silk cloth. 
Furniture, To Remove Spots from. 
Paint, or white spots occasioned by spilling medicine, or setting some- 
thing hot upon furniture, can be removed by rubbing them with cam- 
phene. 
Kid Gloves, To Clean. 
Draw them upon the hands and wash thoroughly in rose oil, then take 
a clean cloth and rub them dry. Take them off and suspend them in 
the air, to let the odor escape, or, what is better, lay them upon a plate 
and set them in a slightly warm oven. Care must be taken not to 
bring either the oil, or the gloves after they have been cleansed, near 
the fire, as the oil is highly inflammable. 
The following is also given: Place the glove upon a clean piece of 
paper, or a hand of wood, and rub it with some cotton saturated with 
benzine. The application of benzine in the cleaning of gloves 
is one of the most curious and most economical of arrangements, as 248 
old dk. carlin’s recipes. 
it can be applied until the glove is entirely worn out, and on gloves of 
all colors; some gloves retain the odor of benzine longer than others, 
but exposure to the air will soon carry it off. 
Black Kid Gloves, To Clean. 
A good way to clean black kid gloves, is to take a teaspoon ful of salad 
oil, drop a few drops of ink in it, and rub it over the gloves with the tip 
of a feather, then let them dry. 
Grease or Fresh Paint, To Take out. 
Rub grease spots with chloric ether. To remove paint, the ether 
should be applied on the other side. Good benzine, as prepared for such 
use by apothecaries, is the best article for removing grease or spermaceti. 
Put a few drops of ammonia in a qt. of water. Shake the brushes in 
it, rinse'them in some clean water, and stand them on their ends to dry. 
A little borax in water will clean them very nicely. 
Hair Brushes, To Clean. 
Paper Hangings, To Clean. 
Put a clean soft bag, or an old pillow-case over a new broom, and 
gently brush the dust from the paper; then take crusts of stale bakers’ 
bread, and wipe it down lightly, beginning at the top. If you rub it, 
the dirt will adhere to the paper. After thus brushing all around the 
upper part of the walls with the bread, begin just above where you left 
off, and go round again. Do thus until you have finished the paper. 
The dust and crumbs will fall together. Whenever a room is cleaned 
it is a good way, before the paint and windows are washed, to wipe the 
paper with a covered broom as above directed. 
Mahogany, How to Take Stains Out of. 
Mix 6 ozs. of spirits of salt, and £ oz. of rock salt of lemons, (pulver- 
ized) together. Place a few drops on the spot, and rub it briskly till it 
is removed. Wash off with cold water. 
Matting, To Clean. 
Straw matting should be washed but seldom, as much dampness is 
injurious to it. When it is necessary to clean a floor mat, do it by 
washing with a large coarse cloth dipped in salt water; and, as you pro- 
ceed, wiping it dry with another coarse cloth. The salt will prevent the 
matting from turning yellow. 
Mattresses, To Cleanse. 
Hair mattresses that have become hard and dirty, can 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; 
dry the ticking well, fill it lightly with the hair and tack it together. old dr. carlin’s recipes. 
249 
Mats. 
Worsted mats can be washed without fading by using salt in the water. 
Oilcloths, To Clean. 
Wash always with -warm milk. Once in 6 months scrub with hot 
soapsuds, dry thoroughly and apply a coat of varnish. They will last 
as long again. 
Ribbons, To Clean. 
Take a clean cloth, moistened in benzine, and mb them off carefully. 
If not too dirty this will clean them off nicely. Expose them to the air 
afterward to get rid of the odor. 
Silk Hats, To Renovate, 
Take some soap and boiling water. Rub the brush lightly with the 
soap, dip it into the water and brush the hat around with the nap. If 
the latter is clotted, brush it until it is smooth and the soap all out; 
then take the back of a knife and scrape it around. This will clean it 
nicely. Then beat it gently with a cane, and let it dry. Never scrape 
spots with your fingers, as that tears the nap off. 
Silks, To Keep. 
Silks should not be folded in white paper, as the chloride of lime used 
in bleaching paper is apt to spoil the color of the silk. White silk should 
always be kept in blue paper. Yellowish India paper is good for keep- 
ing silks in. Paint can be removed from silk by rubbing it with spirits 
of turpentine, and then with spirits of wine. 
Silk, To Take Stains Out of. 
Mix together in a vial 2 ozs. of essence of lemon and 1 oz. of oil of 
turpentine. Grease, and other spots in silk, must be rubbed gently with 
a linen rag dipped in the above composition. 
Silk, Wrinkled. 
Silk that has been wrinkled and tumbled will look like new if you 
sponge it on the surface with a weak solution of white glue or gum 
arabic, and iron it on the wrong side. 
Sponges, To Clean. 
After prolonged use in water, a gelatinous substance frequently forms 
in sponges. This can be removed by using a solution of permanganate 
of potassa. To get rid of the brown stain caused by chemicals, soak the 
sponge in very dilute muriatic acid. To clean an old and dirty sponge, 
first soak it for several hrs. in a solution of permanganate of potassa, 
then squeeze it, and put it into a weak solution of hydrochloric acid, 
about 1 part acid to 10 parts water. 250 
old dr. carlin’s recipes. 
Wall Paper, To Remove Grease from. 
To remove grease from wall paper, lay several folds of blotting paper 
on the spot and hold a hot iron near it until the grease is absorbed. 
Another way is to dip a piece of flannel in spirits of wine, rub the 
grease spots gently once or twice, and the grease will disappear. 
Walls, To Whiten. 
To whiten walls, scrape off all old whitewash and wash the walls with 
a solution of 2 ozs. of white vitriol to 4 gals, of water. Soak i of a lb. 
of white glue in water for 12 hrs.; drain and place in a tin pail, cover 
with fresh water, and set the pail in a kettle of boiling water. When 
melted, stir into the glue 8 lbs. of whiting and water enough to make 
the mixture as thick as common whitewash. Apply evenly with a good 
brush; if the walls are very yellow, blue tire water slightly by squeezing 
in it a flannel bag containing some powdered blue. 
Take 1 qt. of turpentine, and 12 ozs. of yellow wax. Melt the wax, 
and then add the turpentine. 
Furniture Wax. 
Yellow Wash—For the Kitchen. 
To f lb. of chrome yellow, add the same quantity of whiting, and 14 
of yellow ochre. Dissolve the above ingredients in sweet milk, adding 
some glue water, to make it adhere. The quantity mentioned is sUftn 
cient for 1 kitchen and a back staircase. It is a beautiful color. 
Window Washing. 
It is said that windows can be cleaned better upon a cloudy day than 
a clear one. 
Whitewash That Will Not Rub off. 
Slake the lime in the usual way. Mix 1 gill of flour with a little cold 
water, taking care to beat out all the lumps ; then pour on it boiling 
water enough to thicken it to the consistence of common starch when 
boiled for use. Pour it while hot into a bucket of the slaked lime, and 
add 1 lb. of whiting. Stir all well together. A little “blue water,” 
made by squeezing the indigo bag, or a little pulverized indigo mixed 
with water, improves it. 
Windows, To Remove Mortar or Paint from 
Rub the spots of mortar with a stiff brush dipped in sharp, hot vine- 
gar, and paint spots with burning fluid or camphene and sand, or rub 
the spot with a copper cent. 
Woolen Cover, To Take Grease Spots from. 
Make into a paste 3 ozs. of powdered French chalk, 5 ozs. of pipe clay, 
and B ozs. of spirits of wine. Mould the paste into rolls, and keep them OLD DR. CARLIN’S RECIPES. 
251 
for use. To remove the spot, dampen it, and rub on the end of the roll till 
you cover the grease. Let it remain a short time to absorb the grease, 
then brush it off. If not sufficient, repeat the application. To remove 
the stains, use hartshorn diluted with water. 
Cleaning Vessels. 
All sorts of vessels and utensils may be purified from long retained 
smells of every kind, in the easiest and most perfect manner, by rinsing 
then! out well with charcoal powder after the grosser impurities have 
been scoured off with sand and water. 
DYES. 
Take 3 lbs. of sumac, wood and bark together, for 5 lbs. of goods. Boil 
hr., and let the goods steep 13 hrs.; then dip in lime-water hr.; take 
out the goods and let them drip 1 hr.; then add to the sumac liquor, 8 
ozs. of copperas, and dip another hr.; run them through the tub of lime- 
water again for 15 mins.; now make a new dye with logwood, 2J lbs., 
by boiling 1 hr., and dip again 3 hrs.; now add bichromate of potash, 
2 ozs., to the logwood dye, and dip 1 hr. Wash in clear, cold water, 
and dry in the shade. This will give a permanent black color. 
Black Dye, For Cotton 
Black Dye, For Wool. 
Boil together 4 ozs. of bichromate of potash, 3 ozs. of ground argal, 
and put in the wool. Stir well, and let it remain in the dye 4 hrs. Take 
out the wool, rinse it slightly in clear water. Then make a new dye, 
into whieh put 3.1 lbs. of logwood. Boil 1 hr. and add 1 pt. of chamber 
lye, and let the wool lie in all night. Wash in clear water. This will 
do for 10 lbs. of wool. 
Blue Dye, Aniline 
Dissolve lbs. of aniline, blue, in 3 qts. of hot alcohol. After strain- 
ing through a filter, add it to a bath of 130° Fah., also 10 lbs. of 
Glauber’s salts and 5 lbs. of acetic acid. This will do for 100 lbs. of 
goods, which should be dipped in it, and handled well for 20 mins.; then 
heat it slowly to 200c Fah.; then add 5 lbs. of sulphuric acid diluted 
with water. Boil 20 mins, longer, then rinse and dry. The evenness of 
the color may be facilitated if the aniline be added in 2 or 3 proportions 
during the process of coloring. The shade of blue depends upon the 
kind of aniline used, as there are a number of varieties. Blues that can 
be dissolved in water, color more easily than those that have to be dis- 
solved in alcohol. Hard and close woven fabrics, as braid, must be 
boiled in a solution of 10 lbs. of sulphuric acid and 3 lbs. of tartaric acid 
before coloring with the aniline, as this makes the fabric more suscepti- 
ble to the color. 252 
OLD DK. CAKLIn’s KECIPE8. 
Blue Dye. 
The goods should be dipped in a strong solution of sulphate of indigo, 
or chemical blue, and set the color with alum. It is a good plan to boil 
the articles in strong alum water before dipping them. Wool can be 
colored blue by boiling it in a decoction of logwood, and sulphate or 
acetate of copper. 
Blue Dye, For Wool, (Quick Process). 
Take 5 ozs. of alum and 3 ozs. of cx'eam of tartar, and boil the goods 
in this for 1 hr. Next throw the goods into warm water, which has 
more or less of the extract of indigo in it, according to the shade of 
color desired, and boil again, adding more blue if needed. This will 
color 2 lbs. of goods. It is a quick and permanent process. 
Brown Dye, Cheap. 
Boil the bark of the common alder 1 hr., using sufficient water to 
cover the goods; add a very little copperas, and put in the goods to be 
colored. After remaining about 10 mins, bring them out, and dip them 
into very weak lye, prepared beforehand. Wring them out immediately 
and wash them in soap and soft water. 
Green Dye, For All-Wool Goods. 
Steep the goods in soap suds until clean, then rinse in several differ- 
ent messes of clean water and lay aside moist. Dissolve the alum in the 
package m irk id, ■ ‘Alum, To Mordant Green on Woolen,” in a clean brass or 
copper ketlJe with as much clean water as is necessary to work the goods 
in easily, and steep the goods in this bath 1 hr. or longer, then lift the 
goods fiom the bath, drain or wring well and lay aside moist in a clean 
place. Steep the fustic chips, enclosed in a bag of tow-cloth from 1 to 
2 hrs. in a brass or copper kettle, with enough clean water to work the 
goods in easily; take out the bag of fustic and let the bath cool to a 
blood heat. Add sulphate of indigo paste in small portions at a time, 
stirring constantly till the required shade of green is obtained (this can 
be told by testing with a piece of unsized paper); put in the moist goods 
and work them 30 mins, at a little more than blood heat; then lift them 
from the bath, and add the alum in the package marked, “Alum, To Raise 
Color in Green on Woolen,” and stir till dissolved; put in the goods and 
work 20 mins, at the same degree of heat: lift out, cool, and rinse in 
several different messes of clean water and dry in the shade. About 4 
gals, of water will be required to work 1 lb. of goods easily, either when 
mordanting or when dyeing. Larger quantities ot goods need less water 
in proportion. Stir this dye with a clean wooden rod. 
Green Dye, For Cotton. 
Dip the cotton in the home-made blue dye-tub until blue enough to 
make the green as dark as you wish; take out, dry and rinse a little; 
make a dye of f lb. of fustic and 3 ozs. logwood to each lb. of goods, and 
boil it 1 hr.; when cool enough to bear the hand, put in the goods, move OLD DK. CARLINS RECIPES. 
253 
briskly a few minutes, and let it lie in 1 hr.; then take out and drain 
well; for each lb. of cotton, dissolve and add to the dye £ oz. of blue vit- 
riol, and dip another hour; wring out and let dry in the shade. By in- 
creasing or diminishing the dye any shade of green may be obtained. 
Green Dye, For Silk. 
Boil green ebony in water and let it settle; handle your goods in the 
clean liquor as hot as you can bear your hands in it, until of a bright 
yellow; put a little sulphate of indigo in water and handle your goods 
in it until of the shade required. To prevent the ebony from sticking to 
the silk it may be previously boiled in a bag. 
Orange Dye, For Cotton. 
Boil 4 ozs. of sugar of lead a few minutes, and when a little cool put 
in the goods, dip 2 hrs. and wring out. A new dye must then be made 
with bichromate of potash 8 ozs.: madder 2 ozs. Dip until the color 
suits; if it is too red, take off a small sample and dip it into lime water, 
when you can choose between the sample dipped in the lime or the orig- 
inal color. This will color 5 lbs. of goods. 
Orange Dye, For Wool. 
The following will do for 5 lbs. of goods: Muriate of tin, 6 tablespoon- 
fuls and 4 ozs. of argal; boil and dip 1 hr. To this dye add 2| lbs. of fustic; 
b til 10 mins, and dip 4 hr,; then add to the dye 1 teacupful of madder, and 
dip again 4 hr. A much brighter color is made by cochineal in place of 
madder, which should be added in small quantities until it is of the right 
shade; about 2 ozs. should be used. 
Orange Dye, For Silk. 
An orange color that does not easily fade, is made of bloodroot, boiled 
in a brass vessel, and set with alum. Old silk that is not very fair will 
do very well for this kind of color. 
Pink Dye, For Cotton. 
A quite fast color for about 4 lbs. of goods is made of 2 lbs. of red- 
wood, 4 ozs. of solution of tin; boil the wood 1 hr., turn off into a tub, 
then add the tin, and put in the cloth; after standing about 5 or 10 
mins., a nice pink will be produced. 
Pink Dye, For Wool. 
Boil 3 ozs. of alum and dip the goods 1 hr. To this add 4 ozs. of cream 
of tartar, 1 oz. of well pulverized cochineal; boil well, and dip the goods 
while boiling, until the color suits. This will do for about 3 lbs. of 
goods. 
Pink Dye, For Silk. 
After aluming, handle the goods to be dyed, in peach-wood liquor till 
the color is dark enough; then put in a little alum liquor, handle a while 254 
old dr. carlin’s recipes. 
longer; then rinse in water and finish. If the color is not dark enough, 
the process must be repeated. 
Purple Dye, For Wool. 
Take 4 ozs. of cream of tartar, 6 ozs. of alum, 2 ozs. of well pulverized 
cochineal, | teacupful of muriate of tin, for 5 lbs. of goods. Boil the 
alum, tin, and cream of tartar 15 mins.; then put in the cochineal and 
boil 5 mins.; dip the goods 2 hrs. Make a new dye with alum, 4 ozs., 6 
ozs. of Brazil wood, 14 ozs. of logwood, muriate of tin, 1 teacupful, with 
a little chemic; repeat the process until satisfied. 
Purple Dye, For Silk. 
Dip 1 lb. of silk in the home-made blue dye-tub, dry and dip in 4 ozs. 
of alum to sufficient water to cover when little warm ; add a little 
chemic if the color is not full enough. 
Red Dye, For Cotton. 
To f of a teacupful of muriate of tin, add sufficient water to cover the 
goods well; bring to a boiling heat and dip the goods 1 hr., stirring 
often. After taking out the goods, empty the kettle, and put in clean 
water, with 1 lb. of nic-wood, steeping it for £ hr. at hand heat; put in 
the goods and increase the heat for 1 hr.; air the goods and dip 1 hr. as 
before; v/ash without soap. 
Red Madder. 
Use 20 lbs. of alum, 5 lbs. of tartar and 5 lbs. of scarlet spirit, to 100 
lbs. of goods. Dissolve these, dip the goods and let them boil for 2 hrs.; 
then take them out, let them cool and lay over night. Stir 75 lbs. of 
good Holland matter into fresh water. Enter the goods at 120° Fah., 
and bring it up to 200° in about 1 hr., all the time handling well to 
secure evenness; then rinse and dry. This color is used extensively for 
armv uniforms. 
Red Dye, For Wool 
Make a stiff paste of lac-dye and sulphuric acid and allow it to 
stand for a day. For 10 lbs. of wool, use 1 lb. of tartar, f lb. of salts of 
tin, and f lb. of the above paste. Boil the wool in the bath for f hr., 
after which it must be carefully rinsed and dried. This will give a 
good and bright red color. 
Slate Dye, For Cotton or Woolen. 
Boil some logwood bark in an iron kettle, skim out the chips, and add 
copperas to set the dye. If not dark enough add more copperas. This 
makes a good dye for stockings. 
Steel Dye (Dark). 
10 lbs. of black wool—it may be natural or colored—white wool 1£ lbs. 
Mix evenly together before it is spun and it will be a beautiful steel color. old dr. carlin’s recipes. 
255 
Straw Color, For Silk. 
A fine straw color may be obtained from smart-weed boiled in brass 
md set with alum. 
Wine Color Dye, For Wool. 
To color 5 lbs. of goods, boil 2 lbs. of camwood 15 mins, and dip the 
goods | hr.; boil again and dip i hr.; darken with ozs. of blue vitriol; 
if not dark enough add i oz. of copperas. 
Take 3 ozs. of alum; | oz. of sugar of lead; immerse the goods in the 
solution over night. In the morning, take out, drain, and make a new 
dye with 1 lb. of fustic; dip until the desired color is obtained. The 
above dye is sufficient for 1 lb. of silk. 
Yellow Dye, For Silk. 
1. Dissolve in 6 qts. of soft water, 6 ozs. of sugar of lead; in another 
vessel dissolve 3 ozs. of bichromate of potash and dip the goods, 1 piece 
at a time, into the sugar of lead and then into the bichromate; dry and 
rinse, and the process is completed. This will be sufficient for 3 lbs. of 
goods. 
2. To color 5 lbs. of goods, take 7 ozs. of sugar of lead; dip the goods 2 
hrs., then make a new dye of 4 ozs. of bichromate of potash; dip until the 
color suits, wring out and dry. Repeat the operation if the color is not 
deep enough. 
Dyes, Testing for Adulteration. 
Yellow Dyes, For Cotton. 
Red dyes should not become yellow or brown after boiling, and they 
must neither color soap-and-water nor lime-water. This test shows the 
presence or absence of sandalwood, safflower, archil, Brazil-wood, and 
the aniline colors. Madder-yellow is the most stable yellow; the least 
stable are anetto and turmuric; fustic is some better. Yellow dyes must 
stand being boiled with alcohol, water, and lime-water. Blue dyes 
should not decompose on boiling with hydrochloric acid, nor should 
they color alcohol reddish. This test applies also to purple colors, the 
best of which are composed of indigo and cochineal or purpurine. 
Orange dyes should not color either water or alcohol on boiling. 
Neither should green color alcohol or hydrochloric acid. Brown dyes 
must keep their color on standing with alcohol, or boiling with water. 
Black colors turn greenish or blue on boiling with sodium carbonate, if 
they have a basis of indigo; but the dye turns brown if it be pure gall- 
nuts. The coloring matter is logwood without a basis of indigo, and is 
not durable, if on boiling with hydrochloric acid the material changes to 
red; if it changes to blue, indigo is present. 
Bag-Marking Ink. 
INKS. 
Boil 1 lb. of logwood chips in 1 gal. of water, at boiling point, 10 
mins,; then stir in £ oz. of bichromate of potash, and boil this 10 mins. 256 
OLD DK. CARLIN’S RECIPES. 
longer; then add, when cold, | lb. of common gum, dissolved, and stir 
well in. This will flow well from the pen, and will mark bags with 
either the stencil plate or block. The cost of the above ink is about 13 
cts. per gal. 
Black Ink. 
Take 1 gal. of rain or soft water and f of a lb. of blue galls, 
infuse them 3 weeks, stirring daily. Then add green copperas and log- 
wood chips, of each 4 ozs., 6 ozs. of gum arabic, and a wineglassful of 
brandy. 
Ink, Copying, Used Without a Press. 
Heat 1 oz. of coarsely-broken extract of logwood, and 1 dr. of crystal- 
lized carbonate of soda in a porcelain capsule with 8 ozs. of distilled water, 
until the solution is of a deep red color. After taking it from the fire, stir 
in 1 oz. of glycei’ine, a solution of 2 drs. of finely pulverized gum-arabic 
and 15.grs. of neutral chromate of potash dissolved in a little water. To 
take the impression use thin moistened copying paper, at the back of 
which is placed a sheet of writing paper. This ink never requires a 
press for copying, does not attack steel pens, and keeps well. 
Durable Ink. 
The Ink.—Put into a clean bottle a piece of lunar caustic 4 in. long; 
fill it with good vinegar, and cork it tightly. 
The Sizing.—Into another bottle, with a wide mouth, put a lump of 
pearl-ash the size of a pea, a rather larger piece of gum arabic. Pound 
them a little before putting them in the bottle, and fill it up with water, 
Cork both bottles tightly, and put them in the sun. They will be fit for 
use in 2 days. 
Indelible Ink. 
An indelible ink without silver salt is made by rubbing together 15 grs. 
of an aline black with 00 drops of muriatic acid, and adding 14 ozs. of 
strong alcohol. The mixture is diluted with a hot solution of 38 grs. of 
gum arabic in | of a pt. of water. This ink is asserted to have no 
corroding effects on steel pens. 
Marking Ink. 
Make a solution of nitrate of silver, in the proportion of 1 dr. of the 
nitrate to 3 of solution of ammonia and 10 grs. of gum arabic. In order 
to render this indelible, the spot which is to be marked ought to be 
wetted with a little of the following: Gum arabic, 1 dr.; bicarbonate of 
soda, 2 drs.; water, 2 ozs. Mix. When this is dry, use the ink with a 
quill pen, expose it to the air and sun, and iron it before washing, 
Ink for Marking Linen. 
1 dr. of sulphate of manganese, 1 dr. of distilled water, 2 drs. of pow- 
dered sugar, 3 drs. of lampblack. Make into a semi-liqutd paste, and 
use with a stamp. Dry the mark, then wash it in a solution of caustic old dr. carlin’s recipes. 
257 
potash, and dry it anew. Then wash it again in water, and the name 
will stand out boldly. 
Indelible Ink Spots, To Remove, 
Cyanide of potassium will remove indelible ink marks. It is a deadly 
poison. Apply to a druggist as to the method of using it. 
Ink, To Restore Dim. 
Make a solution of ferrocyanide of potassium, with the addition of 
diluted mineral acid (muriatic). When this is applied to the letters 
they will change to a deep blue color. The ferrocyanide should be put 
on first, and the dilute acid added upon it to prevent the color from 
spreading. 
LAUNDRY. 
Book-Muslin Dress, To Wash. 
Put the dress in a strong suds made of white soap and warm water, 
and wash it well; squeezing and pressing instead of rubbing it, as it 
tears easily. Wash in a second suds, and then pass it through 2 rinsing 
waters; add a very little blue to the last. Open the dress, and, while 
wet, run it through a thin starch diluted with water; stretch it, and 
hang it in the sun to dry. Then sprinkle it and roll it in a towel, letting 
it lie i hr. Open it, stretch it even, and clap it in your hands till clear 
all over. Iron it, before it is too dry, on the wrong side. Be careful not 
to scorch it. When done, do not fold the dress, but hang in a press or 
wardrobe. Be sure to get the hem even in ironing; some rip out the 
hems of muslin dresses before washing. 
Black Cloth, To Clean. 
Black cloth may be cleaned so as to look almost as good as new. 
With a pt. of water mix i teaspoonful ot spirits of ammonia, and a 
tablespoonful of alcohol. Apply with a sionge, and, when necessary, 
use a nail-brush to cleanse thoroughly the soiled places. Sponge olf with 
clear water, and hang to dry. This is good to restore shiny and rusty 
goods, and bring back their newness. 
Calicos or Lawns, To Wash, Colored. 
Pour boiling water upon black calicos when dry, then wash them out 
of different waters until the dye stops coming out. Put a little salt in 
the remaining water and dry them quickly. 
3. Pour boiling water on wheat bran, strain it, and when lukewarm 
wash them in it, using no soap. To set green, put alum in the water 
and dip the calico, letting it get thoroughly wet before taking it out, 
and rinse it in salt water the same as black. A little sugar of lead in 
the water will set most blues. No calicos should be allowed to remain 
wot one moment longer than necessary. 258 
old dr. carlin’s recipes. 
Calicos, To Prevent from Fading. 
Dissolve i pt. of salt in 1 qt. of boiling water, and while hot put the 
dress in it, let it lie several hrs., then wring it dry and wash as usual. 
Clothes, To Whiten. 
Put a teaspoonful of turpentine into the boiler of hot water before the 
clothes are immersed. 
Coat Collars, To Clean. 
The best material for cleaning coat collars and grease spots of all kinds, 
is pure benzine. That used by painters is not pure enough, and has a 
very unpleasant odor, which the pure article has not, and the little 
which it has soon disappears. If this can not be obtained, strong alco- 
hol (95 per cent), will clean collars very well. A mixture of equal parts 
of strong alcohol and water of ammonia is also used. The trouble with 
all these liquids is, that not enough is used; a small quantity only soft- 
ens and spreads the grease spot; they should be applied in sufficient 
quantity and repeated, to not only dissolve the foreign matter, but to 
wash it out. 
Color, To Restore. 
Ammonia will restore color taken out by acid. 
Corsets, To Wash. 
Take out the steels; use hot water; one teaspoonful of borax to every 
pailful of water; place the corsets on the washboard, and scrub well 
with a clean brush, using very little soap; do not boil the corsets, but if 
yellow, bleach in the sun; rinse well; rub in a little starch; iron when 
quite damp. 
Crape, To Renovate. 
Thoroughly brush all dust from the material; sprinkle with alcohol, 
and roll in newspapers, commencing with the paper and crape together, 
that the paper may be between every portion of the material; allow it 
to remain in the roll until perfectly dry. 
Crape, To Clean and Wash. 
Skimmed milk and water, with a bit of glue in it, made scalding hot, 
is excellent to restore old rusty black Italian crape ; if clapped and 
pulled dry, like muslin, it will look as well as new. China 
crape scarfs, if the fabric be good, can be washed as frequently as 
may be required, and no diminution of their beauty will occur. Make 
a strong lather of boiling water, suffer it to cool; when cold, or nearly 
so, wash the scarf quickly and thoroughly; dip it immediately in cold, 
hard water in which a little salt has been thrown, (to preserve the 
colors); rinse, squeeze, and hang it out to dry in the open air, when the 
more rapidly it dries, the clearer it will be. old dr. carlin’s recipes. 
259 
Flannel, To Wash. 
Flannel should always be washed with white soap; otherwise, it will 
neither look well nor feel soft. The water must be warm, but not 
boiling, as it shrinks flannel to scald it. Wash it in clean water, and 
entirely by itself. Rub the soap to a strong lather in the water, before 
the flannel is put in; for if the soap is rubbed on the flannel itself, it 
will become hard and stiff. Wash it in this manner through 2 warm 
waters, with a strong lather in each. Rinse it in another warm water, 
with just sufficient soap in it to give the water a slight whitish appear- 
ance. To this rinsing water it is better to add a little blue from the 
indigo bag. Cold rinsing water is found to harden the flannel. When 
it has been rinsed thoroughly, wring it hard, shake it well, and spread 
it out on the clothes-line. While drying, shake, stretch, and turn it 
several times. It should dry slowly. Flannel always washed precisely 
in this manner will look white, and feel soft as long as it lasts, retaining 
a new appearance, and scarcely shrinking at all. But if once badly 
washed with scalding water, rubbed witli brown soap, and rinsed in 
cold water, it will never again look well. 
Flannel That Has Become Yellow, To Wash 
Boil 4 tablespoonfuls of flour in 4 qts. of water, stirring it well. Then 
pour i of the boiling liquid over the flannel, let it remain till the water 
cools, rub the flannel, but use no soap. Rinse it through several waters, 
then repeat the process with the remainder of the flour and water in a 
boiling state; again rinse it through several waters and hang it up to 
drain and dry. Do not wring it. 
New Flannel, To Shrink. 
Lay the flannel all night in a tub of cold soft water. In the morning 
pour off the whole of the water, and drain, but do not wring the flannel. 
Make a slight suds of water quite warm (but not hot), and of white soap 
or whitish Castile. Wash the flannel thoroughly through the suds, and 
wring it out as dry as possible. Then having shaken it, stretched it, 
and folded it smoothly down on a clean table to make it straight and 
even, hang it out immediately. When about half dry, go to it, stretch, 
shake, and turn it. Take it in while it is still damp, fold it smooth, 
cover it with a clean towel, and after it has lain about i hr., iron it with 
a rather cool iron. 
Flannel, To Whiten when Yellow. 
This may be done by putting the flannel into a solution of hard soap, 
to which strong ammonia has been added. Take 1| lbs. of hard curd 
soap, 50 lbs. of soft water and f lb. of strong ammonia. A shorter 
process is to place the garments for £ hr. in a weak solution of bisul- 
phate of soda, to which a little hydrochloric acid has been added. 
Cotton Goods, To Clean. 
Add to hot rain water an amount of wheat bran equal to of the 
fabric to be cleansed, and after stirring well for 5 mins., add the goods. 260 
OLD DE. CAELIN’S EECIPE8. 
Stir them about with a clean stick, and bring the articles to a boil. 
Allow the mixture to cool until the goods can be washed out, after 
which rinse them well. 
For every 100 gals, take i a lb, of the best quick-lime; make it into a 
cream by the addition of water; then diffuse it through the water in the 
tank or reservoir, and allow it to stand. It will quickly become bright. 
The lime having united with the carbonate of lime, which makes the 
hard water, will be all deposited. This is a most beautiful application 
of the science of chemistry. 
Hard Water, To Make Soft. 
Woolen Hose, To Wash. 
Woolen hose should be soaked all night, and washed in hot suds with 
beef’s gall. 1 tablespoonful to a pail of water. Iron on the wrong side. 
Ink or Fruit Stains, To Take Out. 
Turn boiling water upon it immediately, in this way: Spread the cloth 
over a pitcher or basin, with the ink-spots in the centre, and while you 
hold it in its place, let another person turn the boiling water on the 
spots. This is better than to put the article into boiling water, as the 
whole will then be tinged with the ink. If the spots are still visible, tie 
up a teaspoonful of cream of tartar in the places where they are—more 
for a large stain, less for a very small one—then put the cloth into cold 
water, without soap, and boil it \ hr. If it is not convenient to put boil- 
ing water at once on the stains, put them in cold water. Do not let 
them become dry. Articles that have been stained with ink or fruit, 
should not be put into soap-suds until the stains are removed. Soap will 
tend to make them permanent. 
Another method of removing ink spots is to dissolve some oxalic acid 
in water, wet the spot with the liquid, and the stain will almost instantly 
disappear. Wash the spot immediately in clean water, or the acid will 
injure the fabric. 
Ink Spots from White Clothes, To Remove. 
This must be done before the clothes are washed. Pick some tallow 
from the bottom of a clean mould candle, rub it hard on the ink spots, 
and leave it sticking there in bits, till next day or longer. Then let the 
article be washed and boiled, and if it is merely common ink, the stain 
will entirely disappear. Of course, this remedy can only be used for 
white things, as colored clothes cannot be boiled without entirely fading 
them. We know it to be efficacious. The tallow must be rubbed on 
cold. 
Ironing, Rules in Regard to. 
Be careful in ironing lace, ribbons, or any long, narrow strips, not to 
stretch them crooked, but iron them slowly, straight, and evenly; 
and with the point of the iron press out every scallop separately. Nee- 
dlework should always be ironed on the wrong side. In ironing collars, old dk. carlin’s recipes. 
261 
care should be taken not to stretch one-half the collar more than the 
other. They should be ironed first lengthways, then crossways. Sheets 
and table-cloths should be ironed with a large iron pressed on them 
heavily. 
All colored clothes require a cooler iron than white clothes, as too great 
heat is liable to injure the colors. Chintz should be ironed on the wrong 
side, as the starch is apt to show on colored clothing when ironed on the 
rierht side. 
Lace, To Wash. 
Tack it on a bottle with the finest cotton (if the lace is dirty, soap a 
little on the bottle), cover it over with linen, put it in a bell-metal kettle 
with cold soft water and sliced soap, stew it 2 or 8 hrs., drain the bottle, 
and hang it up to dry. If it is wished at all stiff, pin it out on a bed- 
cover or a cloth, and take a clean, fresh-rinsed sponge, dip it in thin gum- 
water, and sponge the lace with it. 
Lace, To Wash. (2.) 
Make a strong soap suds, to which add a few drops of ammonia; put 
the lace in this in a shallow earthen dish and set it in the sun for a few 
hours. Rinse in starch water and iron between two thin cloths. 
Lace, To Renovate. 
To restore lace to its original whiteness iron it slightly, then fold it up 
neatly and sew it into a clean linen bag. Place the bag in pure olive oil 
for 24 hrs. and make a strong solution of soap in boiling water. Take 
the bag out of the oil, put it in the boiling solution and keep it there i 
hr.; then rinse in lukewarm water, and dip it into water containing a 
little starch. Take the lace out of the bag, iron it and stretch it with 
pins till perfectly dry. 
Lace, Black, To Restore. 
Mix bullock’s gall perfumed with musk in hot water; squeeze, but do 
not rub the lace in it; take it out, rinse through one pure cold water and 
a blued (with a blue-bag) water; squeeze it dry; pin it out very carefully 
to dry on a linen cloth; when nearly dry, lay a cloth over tiie ironing 
blanket, stretch the lace on it, and iron it on the right side; or dry with- 
out ironing. 
Some people recommend pursuing the same plan with strong green 
tea instead of ox-gall. Sal volatile and water also answers very well; 
then the lace must be dipped in thin starch and ironed between muslin. 
Leach, To Set. 
Bore several auger-holes in the bottom of a barrel; prepare a square 
board a little larger than the barrel with grooves running into one in the 
centre of one side; pile up sticks of wood, or turn a strong box upside 
down on which to raise the barrel; it should be 18 ins. from the ground 
and so tipped that the lye may run easily from the board into the pail 
or tub prepared for it. Put straw in the barrel to the depth of 2 ins., old dr. carlin’s recipes. 
and scatter over it 2 lbs. of slaked lime; then pack tight with ashes, 
moistening occasionally, to make it more compact. Leave a funnel- 
shaped hollow in the centre large enough for several quarts of water. 
Let it stand 2 days before pouring in water, and when the first water is 
poured in let it disappear before adding more. It may stand in a cellar or 
under a shed. 
Linen, To Bleach. 
Pour over \ lb. of chloride of lime 1 gal. of boiling water. Let it 
stand 2 days, stirring it occasionally; then pour it off clear, and bottle it 
for use. When required, add pt. to 1 qt. or 3 pts, of cold spring 
water. Wash your clothes well, and rinse it from the soap; then put it 
into the above, and let it steep for a few hrs.; pass it through clean 
water, and you will find the color much improved. 
Linen, Table To Wash. 
Boiling or freezing brown table cloths gives them an old yellow look. 
To keep white ones clear, spread them in the hot sun for a few hrs., or 
on the snow when the sun shines. To take out fruit stains, pour boiling 
water over them before washing. Freezing and boiling makes them 
soft, but freezing once wears linen more than 2 weeks’ constant use. 
Add a little starch to the last water and hang the tablecloths up straight 
on frames to dry, for if they twist or wrinkle, it is difficult to iron 
them smooth. 
Lye, To Make. 
Bore a hole near the bottom of a large tub or cask for a tap; near the 
hole place several bricks and cover them with straw. Ashes of apple- 
tree wood make the whitest soap, but oak ashes are strongest. Fill the 
barrel with strong ashes and pour on boiling water until it begins to 
run, then put in the tap and let it soak. When the ashes settle down, 
fill in until full. 
Lye, White. 
Pour a pailful of boiling water over 4 or 5 qts. of ashes. After stand- 
ing a while to infuse, pour in cold water to settle it, when you can pour 
it off clear. When well made this is equal to soda, and does not injure 
the clothes unless extremely strong. 
Iron Mould. To Take Out. 
Dissolve 1 teaspoonful of salt of tin in 2 tablespoonfuls of water. Dip 
the iron mould into the solution and let it remain 5 mins. Then dip* it 
into a mixture of equal parts of muriatic acid and water. Dip the mould 
spots alternately into these mixtures, or make the first one stranger with 
the salts of tin, and apply it with a soft rag on the end of a stick. Last 
of all, rinse the article very thoroughly in cold water. A simple method 
of removing iron mould succeeds well, providing it is recent, and not 
vqjry dark; Tie up a teaspoonful of cream of tartar in the moulded pi ace, 
put it into cold water without soap, and boil it £ an hour. These pro- 
cesses may be tried for fruit or wine stains with success. old dr. caelin’s recipes. 
263 
Mildew, To Take Out, 
Obtain the dryest of chloride of lime that can be bought, and for 
strong fabrics dissolve 4 tablespoonfuls in 4 pt. of water. Let the mil- 
dewed article lie 15 mins, in this solution. Then take it out, wring it 
gently, and put it immediately into weak muriatic acid—1 part of the 
acid and 4 parts soft water. For delicate fabrics, laces, muslins, etc., 
the solution of lime should be diluted by the addition of 8 or 4 times the 
measure of water. Let the article lie in it 5 mins., then put into the 
muriatic acid. 
Mildew from Linen, To Take Out. 
A good way is to take 2 tablespoonfuls of soft soap and the juice of a 
lemon. Lay it on the spots with a brush, on both sides of the linen. 
Let it lie a day or two till the stains disappear. 
Ribbons, To Wash. 
Make a clear lather of clean white soap in hot water; rub the ribbons 
through this, applying soap on the wrong side if there are spots difficult 
to remove. Then rinse carefully. When nearly dry lay them upon the 
ironing board, with a clean white cloth over them and press carefully 
with a hot iron. If a little stiffnss is desired, dip them before ironing in 
a weak solution of gum arabic. 
If linen lias been scorched and the mark has not penetrated entirely 
through so as to damage the texture, it may be removed by the follow- 
ing process: Peel and slice 2 onions, and extract the juice by squeezing 
or pounding. Then cut up I oz. of white soap, add 2 ozs. of fuller’s 
earth, and mix them with the onion juice and 4 pt. of vinegar. Boil 
this composition well, then spread it, when cool, over the scorched part 
of the linen, and let it dry on. Afterward, wash out the linen, and the 
mark will be found to have been removed. 
Scorch Marks, To Remove. 
Shirt Bosoms, To Gloss, 
Take 2 ozs. of powdered gum arabic, pour in a pt. or more of water, 
and then having covered it, let it stand all night. In the morning pour 
it carefully from the dregs into a clean bottle, cork, and keep it for use; 
add a teaspoonful of this gum water to a pt. of starch made in the 
usual way. 
Silk Handkerchiefs, To Wash. 
Silk handkerchiefs should be washed with borax, in tepid water, with 
little or no soap. Iron them before dry. 
Soap. 
Take 1 oz. of borax, 8 qts. of water, and 2 lbs. of common brown soap. 
Put the borax into the 8 qts. of water, and let it come to a boil; then cut 264 
OLD DR. CARLIN S RECIPES. 
the common brown soap into thin slices, throw it into the mixture, and 
when all is dissolved, pour it into vessels, and allow it to become cool. 
After the soap is added, it will require about 20 mins, to boil. The 
evening previous to washing your clothes, put 1 pt. of the soap into 5 
gals, of water; let your clothes soak in this preparation until the next 
morning, then simply wash them out, and hang them up to dry. By 
using this soap, paint may be cleaned with little labor, and without the 
use of a brush. It is a valuable winter soap, because it heals, instead 
of producing chapped hands. 
Cheap Soap. 
Cut 2 lbs. of common brown soap into thin slices, to which add 1 oz. of 
borax and 10 qts. of water. Put the whole over the fire, and when the 
soap and borax are dissolved the soap is done. It requires but little time 
and trouble to make this soap, which is very valuable for washing dishes, 
cleaning paint, scrubbing floors, etc. It is, moreover, very healing to 
the hands. If less water is used, the soap will be harder. 
Hard Soap (1), 
5 lbs. of grease, 12 qts. of soft water, 1 box of saponifler. Put the 
grease and water in a kettle, and when melted knock off the top of the 
box of saponifler, and throw in box and all; boil over a slow fire for 3 or 
4 hours until it becomes ropy, then throw in 10 cents worth of borax; 
let it boil 1 an hour, then throw in a handful of salt, stir well, and put it 
into a tub to harden; cut in pieces, lay them separately to dry. If any 
of the soap sticks to the side of the pot pour in a little water, stir well, 
and let it boil, and it will be nice soft soap. 
Hard Soap (2). 
1 lb. of concentrated lye dissolved in 2 qts. of soft water; pour Into a 
large pitcher to cool. Melt 5 lbs. of grease of any kind, have it milk- 
warm and pour in the lye slowly, then stirring rapidly until it begins to 
thicken. Add 1 or i oz. oil of sassafrass. Pour into a box 1 ft. square 
and cover it, leaving it in a warm place for 3 or 4 days. Cut into squares 
and it is ready for use. 
Soft Soap. 
12 lbs. of stone potash, 12 lbs. of clean grease; put the potash in a 
piece of old carpet, and crack it with the back of an axe into pieces the 
size of an egg; put it in a large iron kettle with 1 gal. or more of water; 
when dissolved add the grease, and when thoroughly melted, pour it in 
the soap-barrel, fill it with hot water, and stir well, and for a day or two 
stir occasionally. 
Soap, Substitute for. 
The sawdust of pine and fir trees will do quite as well as soap for wash- 
ing coarse linen. OLD DE. CAELIn’s EEOIPES. 
265 
Fruit Stains, To Take Out. 
Tie tip cream of tartar in the spots, and put the cloth in cold water, to 
boil; or if the stains are much spread, stir the cream of tartar into the 
water. If they are still visible, boil the cloth in a mixture of subcar- 
bonate of soda, a small tablespoonful to a pail of water. 
Ink and Fruit Stains. 
10 grains oxalic acid in pt. of water; wet the article stained in hot 
water; apply to the top of the bottle so that the liquid will reach it, then 
rinse well. 
Ripe tomatos will remove ink and other stains from white cloth, also 
from the hands. 
Ink Stains, To Remove. 
Grass Stains, To Remove. 
Rub the spot with pure lard before washing. 
Stains from Linen, To Remove. 
Dip the spot stained in boiling milk before washing. 
Tea Stains, To Remove. 
Boiling water will remove tea stains and many fruit stains. Pour the 
water through the stain, and thus prevent it from spreading over the 
fabric. 
Common Starch, To Prepare. 
Put a sufficient quantity of white starch, (for instance, from 3 to 3 
tablespoonfuls), into a bowl, and mix it gradually with just enough of 
clear cold water to make it a thin paste, pressing out all the lumps with 
the back of the spoon till you get it perfectly smooth. Then pour it into 
a clean pipkin or skillet. Have ready a kettle of boiling water, and by 
degrees add some of it to the starch, stirring it well. You may allow 
from a pt. to a qt. of the hot water, according as you wish to have the 
starch thick, thin, or moderate. Set it on the fire, and boil it well for \ 
hr. If not well boiled, it will not be glutinous. When it has boiled 
15 mins., stir it a few times, (merely for a moment each time), with the 
end of a spermaceti candle. This will prevent its being sticky; but take 
care not to stir in too much. If you have no spermaceti, sprinkle in a 
little salt, (about a teaspoonful to a pt. of starch), which will answer a 
similar purpose, or throw in a lump of loaf sugar. Finish by stirring it 
hard with a spoon. Strain the starch through a white cloth, and put 
into it a. little indigo water. A little gum arabic added to the starch 
gives an extreme stiffness. 
Silk Stockings, To Wash 
Make a strong lather with boiling water and curd soap. Leave it to 
get almost cold, then divide it into 3 parts. Wash the stockings well in 266 
old dr. carlin’s recipes. 
1 of the lathers, pressing them up and down, but avoid rubbing as much 
as possible. Squeeze out the wet and then wash them in the second 
lather, in which a few di’ops of gin may be poured. Do not rinse in 
fresh water, but squeeze out the wet very carefully without wringing. 
Lay them out flat on a piece of fine linen, and roll them up tightly till 
almost dry, then rub with a roll of flannel. 
Black Stockings—Wash in a cool lather of plain white soap and rain- 
water, with a little ammonia mixed in it. Keep from the air while 
drying, by rolling in a cloth. Do not wring, but press the moisture well 
out. Epsom salts and water form a good rinse. 
Another good way to wash black silk stockings is to cut some white 
soap into thin bits, and boil it in soft water till thoroughly dissolved. 
Then mix a little of it in cold water, adding a teaspoonful of gall. Hav- 
ing turned the stockings on the wrong side, and rubbed a little of the 
boiled soap on the dirtiest places, wash them well through the luke- 
warm suds. Repeat the washing in fresh suds and water, till they are 
quite clean. Then rinse them through 2 cold waters, adding to the last 
a little blue from the blue-bag. Then squeeze them well, stretch them 
even, and hang them out immediately. While still damp, turn them 
right side ou:, stretch and pin them on an ironing blanket, and with the 
end of a bit of rolled up flannel, or a smooth stone, rub them hard and 
quick one way, till they are quite dry, and look smooth and glossy. 
This is better than to iron them, which always gives silk stockings an 
old appearance. 
To wash white silk stockings, make a lather of white soap and warm 
soft water; stretch the stockings on a table, and with a roll of rough, 
coarse cloth, dipped in the lather, rub them hard, first on one side, then 
on the other. Repeat the process with 8 lathers. Then dip them in 3 
waters to rinse them, and when quite clean hang them up, without rins- 
ing, the wrong side outward. When half dry take them down, stretch 
and pin them, the right side out, on a cloth. Do not iron them; but rub 
them till smooth with a small roll of clean flannel. Another method is 
to wash them in cold soap and water. In the last rinsing it is better to 
put in a little archil. Shake them well; roll them in a cloth, and pull them 
out several times. 
Water, To Preserve Fresh. 
Put into the barrel or cistern 8 lbs. of black oxide of maganese, pow- 
dered; stir it well, and the water will keep good an indefinite time. 
White Shawls, Shetland To Clean. 
Put the soiled article into a large bowl; throw over it f teacupful of 
flour, “ dry” rub thoroughly, as if washing them, then thoroughly shake 
out the flour. If the article is not clean, repeat the process in clean 
flour. Articles cleaned by this process will retain a new look as long as 
there is one thread left. 
White Shawls, Cashmere To Clean the Middle of. 
Mix equal parts of clean soft soap, camphor, and W. I. molasses. Lay 
a folded sheet upon a bench or table. Lay the white part of the shawl 
single upon the sheet, and with a clean white cloth rub the mixture into old dr. carlin’s recipes. 
267 
all of the white, first rubbing the right side and then the other. Rinse 
in lukewarm water, not wetting the colors unnecessarily. Press the 
water out, and wring in a dry cloth; iron while damp; crease through 
the middle, and your old shawl will look like new. 
Washing Fluid, To Make. 
Add 1 lb. of unslaked lime to 3 gals, of soft boiling water. Let it set- 
tle and pour off. Then add 3 lbs. of washing soda, and mix with the lime 
water. When dissolved, use a large wineglassful to each pailful of 
water. Add 1 gill of soft soap to a pailful of water. 
Wax, To Take Out. 
Hold a very hot iron near, but not on, the spot, till the wax melts. 
Then scrape it off. Lay a clean blotting paper over the place, and press 
it with a cooler iron till the wax has disappeared. 
Woolen Table-Opver, To Wash. 
A bright windy day is best for this purpose. Having first taken out 
all the grease-spots and stains, put the table-cover into a tub with clean 
suds of white soap and clear water, warm, but not hot (in which have 
been mixed about 2 tablespoonfuls of ox-gall), and wash and squeeze it 
well. Then wash it through a second lather, somewhat weaker, of spap, 
but without any gall in it. Afterwards rinse it through light luke- 
warm suds, just tinged with soap. Instead of wringing (which will 
shrivel it), press out as much of the water as you can with your hands; 
then fold it up in a tight long fold, and roll and press it hard with both 
hands on a clean ironing table, having set a tub to catch the water that 
drips from it during the process. Roll it always from you, towards the 
end of the table. When the water ceases to come from it, shake and 
stretch it well, and dry it as soon as possible, but not by the fire. Go to 
it frequently while drying and stretch and shake it. While it is yet 
damp, take it in, spread it on an ironing-sheet, and iron it on the wrong 
side, pressing it hard. 
Veils and Lacs (Black) To Renovate. 
Make a very weak solution of gum arabic, so that it will barely be dis- 
tinguishable from pure water; lay the veil or lace upon an ironing, or 
other smooth board, and apply the gum-water with a sponge. See that 
the article to be sponged lies stright and even; and when you have wet 
it perfectly smooth, let it remain untouched till the next day. This is 
the way that ladies who embroider their own veils give them their finish. 
If the gum-water is too thick, there will be danger of tearing the lace in 
taking it off. 
Veils, Black Lace To Clean. 
Dissolve ox-gall in warm water, 1 tablespoonful to a qt.; pass the veils 
through this and rinse in cold water. Dip in gum arabic or glue water 
to stiffen them; clap between the hands till almost dry, then pin on a 
frame or bed till quite dry and press between two thicknesses of cotton 
cloth. 268 
old dk. caelin’s klcipes. 
ORNAMENTAL. 
Aquarium, To Mend Broken Glass In. 
Cover the crack, inside the aquarium with a strip of glass, fastening 
it with a cement made by dissolving white shellac in i its weight of 
Venice turpentine. 
Autumn Leaves, To Preserve. 
Press them carefully in a cool place between the leaves of books and 
newspapers with a heavy weight laid upon them. Change them into 
new books every day, if possible, during the first week, in order that 
the dampness absorbed by the paper may not discolor the leaves. 
When perfectly dry, lay them upon a smooth board, and with a soft 
cloth apply a varnish made by mixing 3 ozs. of spirits of turpentine, 2 
of boiled linseed oil and 4 oz. of white varnish. Let them lie until dry 
and then arrange them according to taste. 
Autumn Leaves,* To Preserve. (2.) 
Have a board about 18 ins. square; lay it over 2 or 3 thicknesses of 
yellow paper. Have a warm flat-iron and a cake of yellow wax. Place 
a leaf on the paper, pass the iron over the wax and iron the leaf on 
both sides until dry; the iron must not be so hot as to make a hissing 
sound on the leaf. After ironing several leaves, there will be so much 
wax on the paper that to iron the leaf on one side will be sufficient. 
Baskets, To Crystallize. 
Take a small basket of iron wire, or split willow, wind it all round 
with untwisted lamp cotton, then suspend it in a solution made in the 
proportion of 1 lb. of alum boiled until dissolved in 1 qt. of water. The 
dish must be deep so the basket will not touch anywhere. It must 
not be disturbed for 24 hrs., and then, when taken out, the alum will be 
crystallized all over the basket. Flowers may be ornamented with crys- 
tals of alum also. 
Mock Coral Baskets, To Make. 
Make a basket out of pasteboard, any fancy shape you may choose. 
Then dip it in a solution made by dissolving 8 sticks of sealing wax in 1 pt. 
of alcohol. Sprinkle on rice half ground, and do this until the basket 
is covered. Then paint it the proper color. 
Botanical Specimens, To Preserve. 
Gather the plants in dry weather; place the ends in water and let 
them remain in a cool place till next day. Place each plant between 
several sheets of blotting paper, and iron it till perfectly dry. In this 
way colors may be fixed. In compound flowers, and those of solid 
form, care must be taken in cutting away the under part, so that the 
profile and forms of the flowers will be distinctly shown. This is espec- old dk. carlin’s recipes. 
269 
ially necessary when the flowers and fruit are fastened with gum to the 
paper before ironing, as by this means they become almost incorporated 
with the surface. 
Butterflies, To Prepare for Collections. 
The first requisite is a net, which is a bag made out of 2 pieces of blue 
mosquito netting. It should be 2 ft. deep, tapering towards the bottom, and 
fastened at the top to a circular piece of wire about a foot in diameter. 
To this should be fastened a light but strong handle 3 or 4 ft. long. To 
kill them chloroform or ether should be applied to their heads with a 
small camel’s hair brush. Their death will then be quick and painless. 
Put in a pasteboard box and carry them home. Have cases made with 
a frame square, and deep enough for the pins to go in. The back must 
be held in place by little cleats so it can be taken out, and there should 
be a plate glass fixed over the front. The butterflies are to be fastened 
to the back by long, slender pins, which will readily enter the soft wood 
of which that should be made. 
Chalk Drawings, To Set, 
Take 8 ozs. of highly rectified spirits of wine, 1 dr. of camphora- 
ted spirits of wine, 2 drs. of volatile spirits of rosemary, and 2 
drs. of the whitest resin, powdered. The back of the drawing to be 
moistened with this throughout, as it somewhat changes the color of the 
paper. The brush had better be well washed afterwards. 
Ohromos, To Clean 
Wipe them with a soft feather brush or chamois skin upon which a 
drop of fine oil has been put. They should never be exposed to the direct 
rays of the sun. If the coating becomes dulled or bruised, revarnish 
with mastic varnish. 
Ebony, Artificial. 
Dry and grind charcoal obtained by treating sea-weed for 2 hrs. in 
dilute sulphuric acid. Take 16 parts of this and add to it 10 parts of glue, 
5 of gutta-percha, 2| of India-rubber, the last 2 dissolved in naptha. Add 
10 parts of coal tar, 5 parts of pulverized sulphur, 2 parts of pulverized 
alum, 5 parts of powdered resin, and heat the mixture to 800° Fahr. 
This is the same color and hardness as ebony, and when hard will take a 
polish equal to it. 
Engravings, To Clean. 
Suspend the paper, moistened carefully, in a large vessel partially filled 
with ozone. The simplest way to solve ozone is to clean pieces of phos- 
phorus and place them, half covered with water, in the bottom of the 
jar in which the pictures are to be hung. To evolve it on a large scale a 
Ruhmkorff coil giving a constant discharge of electricity, should be used. 270 
old dr. carlin’s recipes. 
Entomological Specimens, To Preserve from Insects. 
If crystals of carbolic acid be placed throughout the cabinets, the evap- 
oration of the crystals will thorougly saturate them with carbolic acid 
vapors, and kill all living insects that are in them. 
Evergreens, To Ice. 
Dissolve alum by boiling in har'd water, in proportion of a pound to a 
quart. Pour it into a deep vessel, and as it cools the alum will be pre- 
cipitated. Choose light sprays, and hang them with the stems upwards 
on cords stretched across tire top of the vessel so that they do not touch 
the bottom; they will attract the alum in tire process of crystallization 
like the threads in sugar candy. The warmer the solution when they 
are put in, the smaller will be the crystals attached to them, but care 
must be taken that it be not hot enough to destroy the leaves or fronds; 
and, if there be berries, like holly, it must be hardly lukewarm. The 
same solution warmed again will do 2 or 3 bouquets. 
Featherwork. 
Save the feathers of hens, roosters, pea fowls, etc., to form them into 
feather dusters or flowers for winter bouquets. For the latter, begin by 
making a card-box with many divisions for your feathers; then with a sharp 
scissors trim away all the superfluous parts of each feather,and shape it into 
an oval leaf, leaving only a short stem. Prepare a good many in this way, 
carefully cutting away a part of the midrib to render it flexible. Have some 
wire, cut into short pieces, and some strands of floss silk, and, taking a piece 
of wire, attach firmly to one end several stiff fibres or a few bits of down; 
next, take one of the leaves and, bending it gently outward, fix it close 
to the tuft by winding the silk tightly round the wire. Repeat until you 
have 6 or 8 leaves around the stamens, and finish your flower by winding 
the whole stem with green or brown floss. Short goose feathers form lovely 
white roses by arranging several rows of petals and using yellow centres, 
while rich green leaves are made from the beautiful tail feathers of the 
rooster and the wing of the common duck. The breasts of pea fowls 
give exquisite blue flowers, and the different shades of gray and wood color, 
found in the plumage of the common hen. will surprise those who have 
not made a study of the art of feather flower-making. The “ family 
dyes ” will color feathers prettily, first by wetting well in hot water, then 
dipping in a solution of red and blue, with the addition of a small bit of 
alum to set the color. The plumage of birds of all kinds, and of the wild 
duck in particular, will vary the collection. 
Fern Pictures. 
Take a sheet of strong white paper, and with an atomizer pass over it 
a spray of diluted mucilage, so as to obtain a very thin and slightly 
sticking film, that will make the ferns adhere of which it is desired to 
make the picture. The ferns and leaves must have been first pressed in 
a book, and after arranging them to suit your taste, cause them to lie 
as closely to the paper as possible; fill an atomizer with very dilute India 
ink, and blow a spray over the ferns, more or less in proportion as you OLD DK. CALLIN’S RECIPES. 
271 
want a darker or lighter shade. It is well to do this with intermissions, 
letting it dry a little, so as to avoid excess of moisture and possibility of 
running the liquid into drops. When nearly dry, but still a little moist, 
remove the ferns, which may be used over again several times. 
Fern Pictures. (2). 
Cover a sheet of paper with a weak solution of salt in water and some 
white of an egg, well beaten; after it is dx-y, take it into a dark room, 
and with a tuft of cotton pass over it a solution of nitrate of silver (50 
grs. to 1 oz. of water); dry it in the dark, and the coat of chloride of 
silver formed on its surface will receive the impression. Then arrange 
your ferns between two plates of glass, and cut the paper to the same 
size as the glass plates; place it under them and expose to the sun in the 
same way as a photographer prints a portrait. Watch it until dark 
enough, and before removing the paper from the glass take it into a dark 
room. Here place the picture in a solution of hyposulphite of soda, 
which will dissolve the chloride of silver, but leave the decomposed ma- 
terial (finely divided black silver) which forms the black background, 
while the shadows of the leaves will be white. 
Fern, Ornaments Made of. 
After coloring the ferns, arrange them on a mirror according to fancy, 
adding, if you wish, a butterfly or two. Place a sheet of clear glass of 
the same size on the top and secure the two sheets together at the edges 
and place in a frame. Beautiful ornaments can thus be made. 
Fish Scale Embroidery. 
This is a very simple process and the effect is beautiful. The first 
thing to do is to prepare the scales. Take them from some fish—the 
larger they are the better—and put them into salt water. Let them 
lie over night, then take them out upon a linen cloth or smooth board, 
wipe them carefully and lay them between clean papers upon a board 
and set a weight upon them. Leave them until they are pressed dry and 
hard, then draw the form of the leaf you wish to represent upon each 
one and cut it out with a fine sharp- scissors. Take a fine steel needle 
and trace the veins, bearing on hard to make them distinct. 
The next thing is to stretch a piece of nice silk velvet of the color you 
desire upon an embroidery frame. Have your copy before you and sew 
on the scales one by one with fine gold thread which has been drawn 
through water to make it flexible. Make the tendrils and leaf stalks 
with the same thread. 
Fish, To Mount and Preserve, 
The iridescent tints of the living specimens connot be preserved, but 
the scales and their color may be preserved to a certain degree by apply- 
ing tissue paper to them which will adhere firmly, on account of the 
natural glutinous matter which covers the scales. When the skin' has 
dried the paper may be easily removed by moistening with a damp cloth. 
Large fish may be preserved entire, but small varieties should be mounted 272 
old dr. carlin’s recipes. 
in sections. If the fish is to be mounted in sections it should be fresh as 
possible, for the scales will become detached if decay sets in. The fish is 
first placed on one side, and the uppermost side covered with tissue 
paper; then extend the fins by means of the same and let them remain 
a few moments until fixed and dry. Spread a damp cloth smoothly 
upon the table, and place the fish upon it, papered side down. Cut the 
skin, with the dissecting scissors, along an oval line, following the con- 
tour of the body, a little below the extreme dorsal edge and a little above 
the ventral one, and remove the skin included within this line. Separate 
the remaining skin from the flesh, beginning at the head and detaching 
it downward toward the tail. Sever the spine close to the head and also 
at the tail and remove the entire body. When this has been done and 
the eyes removed, wipe out the inside and apply arsenical soap as a pre- 
servative. Fill the skin with tow, very evenly placed, and lay it with 
the open side down, upon a board of proper size, to which it can be fas- 
tened by small tacks, beginning at the head and fastening the edges 
downward towards the tail. Then set it aside to dry, and after it is 
thoroughly dried remove the paper and insert eyes of wood (painted the 
proper colors, but not varnished), which can be held in place by means 
of a little putty. Cover the skin with a coat of colorless varnish and the 
specimen will be ready for the cabinet. 
Out Flowers, To Keep Fresh. 
A good way to keep cut flowers fresh is to lay them in wet cloths. 
Take them out of the vases at night, sprinkle with cold water, and 
wrap them with cloth made very wet. The weight of the cloth will 
not crush the most delicate flowers, while it keeps out of the air and 
prevents their falling to pieces or opening further. 
Flowers, To Have Fresh in Winter, 
It is said that perfect buds cut off with stems 3 ins. long just as they 
are ready to open, the ends covered with sealing wax, and then when 
the buds are a little shrunk and wrinkled, lay them away wrapped 
carefully in separate pieces of paper, can be preserved a long time. 
When you want them to blow, take the buds at night, cut off the ends 
of the stems and put them in water where a little nitre or salt has been 
dissolved, and they will open and be beautiful and fragrant. -i 
Flowers, To Preserve in Sand. 
Take the finest river or lake sand, and washed perfectly clean, heat it. 
and when very hot, mix it thoroughly with stearic acid, to 50 lbs. of 
sand, i lb. of the acid. Let it cool, take a small sieve and place it in a 
pan. Pour in enough sand to hold the flowers in position in the sieve, 
not covering them; then with a sheet of paper in the form of a funnel, 
carefully let the sand pass between, around, and over the flowers, cov- 
ering them about in. deep. Place them where there will be an even 
temperatui'e of about 70°. The length of time which they must remain 
in the sand depends on the thickness of the leaves and petals, varying 
from 7 to 13 or more hrs., as may be found best. When they have 
remained long enough raise the sieve carefully and let the sand run out, old dr. carlin’s recipes. 
273 
leaving the flowers perfectly dried. By this process the color and 
shape of the flowers are preserved and they will remain beautiful for 
many months. 
Glass, To Frost. 
A strong solution of sulphate of zinc in water, is used upon the inside 
of glass, which, after it becomes dry, is covered with a coat of varnish. 
It prevents people from looking in, and yet does not materially obstruct 
the light. 
Glass, To Transfer Pictures to. 
Make a varnish of alcohol, 15 ozs., Venice turpentine 1 oz., gum sand- 
arach 4 ozs., and mastic 1 oz. Let them dissolve together in a bottle, 
shaking them frequently. Take good plate glass of the size of the pic- 
ture to be transferred, and go over it with the above varnish. Press the 
picture down firmly and evenly upon it, so that no air can lodge be- 
tween. Lay it aside until it is perfectly dry. Moisten it cautiously with 
water, and then remove it piece by piece with the fingers. Carefully 
done, a complete transfer of the picture will be made to the glass. 
Glycerine, Testing. 
Glycerine, if rubbed between the fingers, should not emit a fatty odor; 
it should not turn brown, when treated slowly with sulphuric acid, nor 
become cloudy if treated with nitric acid and nitrate of silver. 
Gold Fish, Care of. 
Allow 1 qt. of water for every fish and change it daily in summer, 
and every other day in winter, always using the same kind. Put the 
water in deep vessels with small pebbles in the bottom. Keep them in 
a cool, shady part of the room. Never handle the fishes, but use a net 
when changing the water. They need very little food, not oftener than 
every third or fourth day, and then in the smallest quantities. From 
November to the end of February they need nothing, and but little in 
March, April and May. Feed them crumbs of crackers, flies, bits of 
lettuce and the yolks of eggs, but not bread. In this way they will live 
10 or 13 years. 
Grasses, To Crystallize. 
Dissolve 1 lb. of best, white pulverized alum, over a slow fire, in a 
qt. of pure, soft water. The beauty of the grasses depends on the pure 
whiteness of the crystals; hence the mixture must not be allowed to 
boil, and care must be taken that nothing gets in that can possibly stain 
it. After the alum is dissolved, let the solution cool down to blood 
heat. Arrange the grasses in a new earthen bowl, pour the solution 
over them and cover up and set away for 34 hrs. Take the grasses out 
carefully, dry them in the sun 4 or 5 hrs. and arrange in vases prepared 
for them. When the grasses are formed into a bouquet before crystal- 
lizing, take a glazed earthen jar, and suspend the bouquet from a stick 
laid across the mouth of the jar, and pour on the solution. The alum 
water that remains may be reheated, tinged blue, purple, or scarlet, by 274 
OLD DR. CAIiLIx’s KECIP1 
a few drops of dye and used again. All kinds of plants may be treated 
in the same way. 
Ivory, Imitation. 
Add 3 per cent, of sal-ammoniac to liquid chloride of zinc of 50° to 60° 
Baume; make it of proper consistence by a iding as much zinc-white as 
is necessary. Run this cement into moulds, and it will be as hard as 
marble when hard. 
Place the articles to be bleached upon strips of zinc in a glass vessel 
containing spirits of turpentine, and let them remain in the fluid 3 or 4 
days if in the sun, and a little longer if in the shade. They should be 
a fraction of an in. above the bottom of the glass vessel, as the turpen- 
tine acts as an oxidizing agent, and the acid liquor produced by the 
combustion sinks to the bottom, and strongly attacks the bones if they 
touch it. This process removes the disagreeable odor and fatty emana- 
tions of bones or ivory, leaving them beautifully bleached. Turpentine 
is also used to bleach woods of various kinds, especially maple, elm, 
cork and beech. 
Ivory and Bones, Bleaching. 
Leaves and Sprays, To Frost. 
Purchase, at any glass manufactory, a few pennyworths of powdered 
glass, or powder some pieces of broken glass, by breaking or rolling 
them yourself, but beware lest any chips of the glass get into your eyes 
(which should be covered with a gauze veil to protect them while you 
roll and pound the glass); dip the leaves and sprays in a thin gum water; 
then shake the powdered glass over them and let them dry. The effect 
is wonderful. 
Leaves, To Skeletonize. 
The best leaves for this purpose are those of exogenous plants. These 
may be known, by those not familiar with botanical descriptions, by a 
vein running through the center from the base to the point, and smaller 
veins branching off from it, while the other class, or endogenous plants, 
have several veins of equal size, which rise from the base and curve 
towards the apex of the leaf. To get rid of the fleshy part of the leaves,pu t 
them in an earthenware pan or tub of rain water, so that they shall be 
entirely covered, and let them stand in the sun. They will probably 
need to stand at least a fortnight, but examination will show when they 
are pulpy and decaying. Then procure some cards, a camel’s hair brush, 
and another that is rather stiff. Float a leaf on the card, and with the 
camel’s hair brush remove the skin. Have ready a basin of clear water, 
and when the skin of one side is removed reverse the card quickly, and 
slip it under the leaf again. This will bring the other side uppermost, 
and the skin may then be removed from that, and with it most likely 
will come the fleshy part. If any remains it can very easily be washed 
off, or removed with the soft brush. If it continues obstinate, use the 
hard one, taking great care not to break the ribs. It is impossible to use 
the hard brush with any horizontal motion without breaking the skel- 
eton. The next thing is the bleaching process. Prepare a solution of old dr. carlin’s recipes. 
275 
chloride of lime. Let it settle and pour off the clear liquid. Then float 
the skeletons off of the cards, i doz, at a time, and in from 2 to 4 lirs. 
they will be ready to be taken out and washed in several waters. Let 
them lie, at the last, in clear water for | hr. Then float each one on 
a card again, arranging them flat and in the natural shape. Use the 
camel’s hair brush to assist in this operation. Choose well grown leaves, 
without flaws. When they are thoroughly skeletonized they should be 
Eure white, with every rib perfect. Then placed upon a back ground of 
lack velvet, they are very beautiful. 
Leaves, Plants, Etc., To Take Impression of. 
Oil i a sheet of fine wove paper with sweet oil; after standing a few 
minutes, to soak through, rub the superfluous oil off with a piece of 
paper, and hang the oiled paper in the air to dry. When well dried, 
move the paper over a lighted lamp in a horizontal position, so as to 
touch the flame, till it is perfectly black. Lay the plant carefully on 
the oiled paper, place a clean paper over it, and rub it with your fingers 
equally in all parts for 4 a min. Take up the plant, being careful not to 
disturb the leaves, and place it on the paper on which the impression is 
to be made. Cover it with some blotting paper, rub it with your fin- 
ger a short time, and an impression will be made superior to the finest 
engraving. A great number of impressions may be taken off with the 
same piece of paper. The impression of the most minute views, and 
hairs of the most delicate flowers, can thus be made, and afterward 
colored, if you wish to do so. 
Moss Ornaments. 
Cover a common glass tumbler with moss, which can be kept in place 
by winding thread around the tumbler. Set this into a saucer, upon 
which you have glued dry moss, and fill the tumbler and the remaining 
space in the saucer with loose earth from the woods. Plant a variety of 
ferns in the tumbler, and wood violets in the saucer. Plant on the edge 
at the grass some of the little evergreen vine which has scarlet berries, 
and whose glossy, dark ivy-like leaves will combine beautifully with 
the blue and white violets. Instead of this you can fill a deep plate with 
some of the silvery, light green, and delicate pink mosses, that are found 
in swamps and marshes. If watered once a day, and kept in the shade, 
it will be beautiful for a long time. Place in the centre of this some 
large azure violets, and add curious lichens, fungous growth from the 
barks of old trees, a few pebbles, shells, and cones. 
Moss Work. 
Having collected different varieties of wood moss, beautiful bits of 
bark and dried leaves, make a design, a landscape if you choose. Paint 
a sky; glue thin bits of bark and moss on to form ruins; use moss for 
the rocks; dried forest leaves will represent distant mountains, and 
bright colored and green mosses of various tints will form the fore- 
ground. A very pleasing effect can be produced in this way. Much, 
however, depends on the ingenuity of the artist. A deep frame will 
make the picture appear to better advantage. 276 
OLD DR. CARLIN'S RECIPES. 
Some prefer to paint mountains, using moss and leaves only in the 
foreground. 
Paper, To Make Transparent. 
Dampen any white paper with pure and fresh distilled benzine and it 
will become transparent, and tracing can be made upon it. As the ben- 
zine evaporates, the paper will become opake again, but if the drawing 
is not complete dampen the part again until it is finished. 
Pencil Drawings. 
Dissolve isinglass in spirits of wine, and a small portion of it put into 
water forms a good fixing for pencil drawings. Also, a weak solution of 
gum arabic in water, as strong as it can be without in the least glazing 
the paper. Or use skim milk. *- 
Pencils, Copying, To Make. 
There are pencils sold by stationers, the marks of which may be copied 
in the same way as writing made by the pen with ordinary copying ink. 
To prepare the leads : Make a thick paste of graphite, finely pulverized 
kaslin, and a very concentrated solution of analine blue, soluble in 
water. Press this mixture into cylinders of proper size, and let them 
dxy, when they will be ready for use. You can substitute gum arabic 
for the kaslin. 
Pencil Writing, To Fix. 
It can be rendered nearly as indelible as ink by passing the moistened 
tongue over it. Breathing upon it will make it much more difficult to 
erase. But a more certain way is to lay it in a shallow dish and pour 
skimmed milk upon it. When the paper is wet over, take it up and let 
the milk drain off. and then take a feather and whip off the drops at 
the lower edge. Dry it carefully, and the writing cannot be removed, 
even with India-rubber. 
Plant Specimens, To Preserve. 
Have ready a few quires or reams of unsized paper of folio size. Place 
40 or 50 sheets in the portfolio on starting out on an excursion. Put 
the specimens of each of plant in a separate sheet as fast as 
gathered. On returning to the place of starting, lay these, without 
disturbing the plants, between the drying papers of the press, and draw 
the straps tightly. If you have no press, use newspapers, and put them 
between two boards, with weights flat upon them. Change the drying 
papers every day until the specimens are perfectly dry. 
It is well to keep the name of the locality where each plant is found, 
also the month and day when it was gathered. A description of its gen- 
eral appearance, and the color of the flower, etc., should also be written 
out and appended to the sheet. Whenever it is possible, collect the root 
also. 
People in traveling often have an opportunity to collect specimens if 
they know how to manage the matter. Take with you some thick, OLD DK. CAULIn’s RECITES. 
277 
strong paper folded in quarto form, and bound tightly together with 
cords. This can be rolled up in a shawl or blanket and easily carried. 
The plants can be collected and kept in the shade—in the crown of the 
hat if there is no other place—and arranged at noon or night. Great 
care must be taken to keep the papers free from mould or dampness. 
Plaster Casts, To Bronze. 
Varnish them over or put on a coat of oil, and when this is almost dry 
apply with a camel's hair pencil any of the metallic bronze powders. 
Sometimes the powder is put into a little bag of muslin and dusted over 
the surface, which must be afterwards varnished. 
Rosebuds, To Preserve 
Cover the end of the newly cut stem with wax, then place each one 
in a closed paper cap or cone, so that the leaves do not touch the paper. 
Then coat the cap with glue, to keep out moisture, air, and dust, and 
when dry stand it up in a cool place. When you wish to use the buds 
take them out of the cap and place them in water, after cutting off the 
end, and the roses will bloom in a few hours. 
Saa-Weed, To Preserve Specimens of. 
Collect the specimens Avhen the tide has just, begun to flow after the 
lowest ebb, as they are then floated in, in good condition. The only 
specimens worth preserving are either red, green, purple, black, or olive. 
To mount them, immerse a piece of paper just below the surface of the 
water, supporting it with the left hand; place the weed on the piper, 
and keep it in its place with the left thumb, while with the right hand 
you spread out the branches, using, if necessary, a bone knitting needle 
or a camers-i)air pencil. If there are too many branches, cut off the 
erect and alternate ones, by means of a pair of sharp-pointed scissors, 
close to their junction with the main stem. Gradually raise the paper 
in a slightly sloping direction, when the specimen is laid out, being 
careful to prevent the brandies from running together. If you im- 
merse the extremities of the delicate species a second time before taking 
them entirely from the water they will be greatly improved. Then lay 
the papers flat upon coarse bibulous paper, long enough to absorb the 
superfluous moisture. Next place each specimen upon a sheet of thick 
white blotting paper, and put a piece of washed and pressed calico over 
it, and above the calico another layer of blotting paper. Press several 
of these layers in the ordinary way, using only slight pressure at first. 
Remove the papers, but not the calico, in 6 hrs., and then change them 
every 24 hrs. until dry. The calico, if not previously washed, is apt to 
adhere to the algae, and if wrinkled it produces corresponding marks on 
the paper. For the herbarium mount each species on a separate sheet 
of demy or cartridge size. You can use ordinary drawing paper, but 
toned paper shows off the specimens better, a neutral tint being used for 
the olive, pink for the red, and green for the green series. 278 
old dk. carlin’s recipes. 
Snow-flakes, To Make. 
Dip pieces of cotton wool, the size of snow-flakes, into weak gum- 
water. Dust them over with glass powder. These flakes are pretty for 
Christmas ornamentation of all kinds. 
Spatter-Work Pictures. 
Arrange on a sheet of fine uncalendered drawing paper a bouquet of 
pressed leaves, trailing vines, letters, or whatever you wish to have 
appear white. Wet a tooth-brush in India ink, and draw it across a 
stick in such a manner that the bristles will be bent, and then quickly 
released. Spatter the leaves and paper over and over again, putting the 
most ink on the centre of the pattern, and shading carefully toward the 
edges. When sufficiently spattered remove the design, and the forms 
will be found accurately reproduced on the tinted background. Some 
draw the brush over a small piece of wire gauze, and think the work is 
superior to that produced in the other way. These delicate designs in 
white on a softly-shaded ground are very beautiful. 
Draw a design on a piece of tracing paper with a pencil; trace the 
lines with very black ink; turn the paper over and trace again on the 
reverse side; fasten the paper by the corners to a pane of clear glass. 
Dissolve oz. bichromate of potash in 2 ozs. of hot water; strain when 
cold, and with this, brush over the paper or silk which is to receive the 
design. The material thus prepared should then be placed between the 
paper and the glass and all fastened together and exposed to bright sun- 
light, glass on top, then the design, then the bichromate paper. The 
design will be printed deeply in a few minutes. The fabric must then 
be washed and soaked for a short time in clean water, then dried, and 
pressed with a warm flat-iron. 
Sun Drawing. 
Perfectly clear glass must be used. After cleaning thoroughly, var- 
nish the glass perfectly smooth, place it where it will be perfectly tree 
from dust, and let it stand over night. Lay the engraving in water 
until it is thoroughly saturated; then place it upon a newspaper, to dry 
the moisture from the surface, and keep the other side damp. Varnish 
the glass a second time, place the engraving on it, pressing it down 
firmly, to exclude every bit of air. Rub the paper from the back until 
it is of uniform thickness, thin enough that you can see through it, var- 
nish for the last time, and let it dry. For the varnish take 1 oz. of 
spirits of turpentine and 2 ozs. of balsam of fir. Apply with a camel’s 
hair brush. 
Transferring, To Glass. 
Saturate writing paper with benzine, and immediately coat it lightly 
with a varnish made of lead shavings, 1 part, oxide of zinc, 5 parts, 
Venice turpentine, i part, and boiled bleached linseed oil, 20 parts. 
After mixing, boil for 8 hrs., and when cool, add 5 parts of white gum- 
copal and | part of gum-sandarac. 
Tracing on Paper That Can be Washed. OLD DK. CAULLN'S RECIPES. 
279 
Rub a mixture of black lead and soap over the surface of common 
silver paper. This will make a good transfer paper for copying monu- 
mental inscriptions and metalic patterns. 
Transfer Paper. 
Tracing Paper, Temporarily Transparent. 
Dissolve castor oil in absolute alcohol, and apply the solution to the 
paper with a sponge. As the alcohol evaporates the paper becomes dry. 
After the tracing is made, immerse the paper in absolute alcohol to 
remove the oil, and restore the sheet to its original opacity. 
Transparencies, To Make. 
Cut slits into the broad lights of a prettily colored landscape with a 
penknife; place a white paper of medium thickness behind it, and inter- 
line with orange or rose colored paper. Bind the picture, the colored 
paper, and the paper that forms the back together, with any color that 
you like for a frame. Separate the cut edges of your landscape by press- 
ing them apart. When hung in the window, the sun shining through 
makes the effect beautiful. 
Engravings prepared as for Grecian painting, are pretty for screen or 
to hang in the window. In the same way lamp shades may be made. 
Turkish Mats from Brussels Carpet, To Make. 
The materials necessary are tapestry Brussels and coarse wrapping 
twine. Cut the carpet crosswise in strips of 2 and 2i ins. wide, and 
ravel out the wool threads. Be careful not to separate the cluster. Set 
up knitting on large steel needles; take up one stitch of knitting; put 
one of the carpet threads on the needle, too; then put thread around 
needle and knit both through the one stitch; repeat this to end of row, 
then knit back plain; third row same as first. Knit as many and as long 
strips, which, sewed together, will make a mat of size required; then 
line and finish with fringe. 
Varnish, Cheap Gold. 
A cheap substitute for the expensive gold varnish used on ornamental 
tinware, is made of £ gal. of turpentine, 4 gill of asphaltum, 2 ozs. of 
yellow aniline, 4 ozs. of umber, 1 gal. of turpentine varnish, and £ lb. of 
gamboge, mixed thoroughly, and boiled for 10 hrs. 
Varnish, For Maps. 
Mix equal parts of oil of turpentine and genuine Canada balsam. The 
bottle should be set in a warm place, and agitated until the solution is 
perfect. After remaining a week in a warm place, to settle, the clear 
varnish may be poured off for use. Cover the map with a thin solution 
of glue before using the varnish. 280 
old de. oarlin’s recipes. 
Whitewash. 
The addition of a strong solution of sulphate of magnesia will greatly 
improve whitewash. 
Withering Flowers, To Revive 
Take them from the vase, throw out the cold water, and replace it 
with hot water, in which you can barely hold your finger; put in the 
flowTers immediately. The effect is wonderful. 
Wood, Red Stain For. 
Cherry or pear tree wood may be colored a handsome red, by a coat of 
a strong solution of permanganate of potash. The color will be perma- 
nent, and will vary in shade according to the time the solution is left on. 
Woods, Dyeing. 
Light woods may be dyed by immersion. To make a crimson dye, 
boil 1 lb. of ground Brazil wood in 3 qts. of water, to this add 4 oz. of 
cochineal, and boil | hr.; the wood should be previously washed with 4 
oz. of saffron to 1 qt. of water. This dye is used for pear wood or syca- 
more. For purple satin finish, soak 1 lb. of logwood chips in 3 qts. of 
water, and boil well 1 hr.; add pearl-ash, 4 ozs., powdered indigo, 2 ozs. 
To produce black, use copperas and nut galls, or 2 coats of black japan, 
afterwards varnish or polish, or use lampblack before laying on the 
japan. To produce a blue stain, put 1 lb. of oil of vitriol in a glass bot- 
tle, with 4 ozs. of indigo; lay on the same as black. A fine green is pro- 
duced by using 3 pts. of the strongest vinegar, 4 ozs. of best powdered 
verdigris, (poison), 4 oz. of sap-green, and 4 oz. of indigo. To stain wood 
a bright yellow, use aloe; varnish or polish the whole. 
Wood, To Ebonize. 
Collect on a piece of slate the lampblack from a lamp or candle. 
Scrape off the deposit, mix with French polish, and apply to the object 
in the ordinary way. 
Wood, Brown Stain For. 
Make a solution by boiling 1 pt. of catechu, (cutch or gambier) with 30 
pts. of wrater, and a little soda, and paint the wood with it; when dry, 
paint it over with a solution of bichromate of potash, 1 pt.; water, 30 pts. 
The colors will be permanent, and will preserve. Different shades may 
be obtained by difference in the mode of treatment, and varying the 
strength of the solutions. 
Writing, To Take Out. 
Take camel’s hair pencils, dipped alternately in solutions of cyanite of 
potassium and oxalic acid, and pass over the writing. old dr. carlin’s recipes. 
281 
Wood, To Transfer Pictures to. 
A light colored, hard wood should be chosen for this purpose. First 
varnish it over, where the picture is going, with fine copal varnish. 
Then take the engraving, which has been floating for an hr., picture 
side up, upon some water, into which salt has been dissolved, and, after 
drying it a little between linen cloths, lay it, face downward, upon the 
varnished wood, and smooth it nicely. If the picture covers the whole 
of the wood, then place a board upon it and weights, letting it remain 
thus over night. In the morning dip the finger into salt and water and 
commence rubbing off the paper slowly, carefully and evenly. Continue 
this until it is all off and only the black lines and the shading of the 
picture remain, which must then be varnished over 2 or 3 times with 
copal varnish. Of course the right side of the engraving will now be the 
left side of the picture. 
PESTS OF THE HOUSE. 
It is not necessary to tell the careful housekeeper that perfect cleanli- 
ness is the only sure guard against the annoying pests of the household. 
Every nook and corner must be cleaned often, and no decaying matter 
allowed to remain for one moment. 
Even with tlxe greatest watchfulness, however, they will sometimes 
find their way in to perplex and annoy. When they do so, the follow- 
ing recipes will be found most useful in getting rid of them: 
Ants, To Destroy. 
A dry sponge sprinkled with sugar and laid where the ants are in the 
habit of coming; the next morning plunge quickly into boiling water, 
and most of the intruders will be destroyed. Carbolic acid, wiped 
around the edges of the shelves and wherever they seem to come from, 
is a good thing. 
Ants, To Drive Away. (2.) 
The little red ants will leave closets where sea-sand is sprinkled, or 
where oyster-shells or sprigs of arbor vita3 are laid. Scatter sprigs of 
wormwood in places infested with black ants. 
Ants, To Banish. (3.) 
1. Red ants may bo banished from a pantry or store-room by strew- 
ing the shelves with a small quantity of cloves, either whole or ground. 
The former is not so likely to get into the food placed upon the shelves. 
The cloves should be renewed occasionally, as after a time they lose 
their strength and efficacy. 
2. Sprigs of wintergrecn or ground ivy will drive away red ants. 
3. For black ants, use branches of wormwood. 
4. To keep insects out of sugar barrels, draw a wide chalk-mark 
around the top near the edge. 282 
OLD DK. CAELIn’s KECIPES. 
Bed Bugs, To Exterminate. 
The quickest and handiest exterminator is kerosene, or crude petro- 
leum oil, drenching all parts of the article of furniture thoroughly and 
effectively. 
Bed Bugs, To Remove. 
1. Blue ointment and kerosene mixed in equal proportions and ap- 
plied to bedsteads, is an unfailing bed-bug remedy, and a coat of white- 
wash is ditto for the walls of a log house 
2. Another mode of destroying the vermin is, a saturated solution 
of alum applied hot, with a brush, to every joint and crevice that can 
possibly harbor them. Spirits of naptha, also, applied in the same way, 
but cold, has been found effectual. 
Bugs, To Destroy. 
As an insect destroyer, the juice of the tomato plant is said to be of 
groat value; the leaves and stems are well boiled in water, and when 
the liquid is cold, it is sprinkled over plants attacked with insects, when 
it at once destroys caterpillars, black and green flies, gnats, and other 
enemies to vegetables, and in no way impairs the growth of the plants. 
A peculiar odor remains and prevents insects from coming again for a 
long time. 
Bugs, Fleas, etc., To Destroy. 
Make a mixture of 20 parts of essence of petroleum, and 80 parts of 
bisulphide of carbon, and wash or sprinkle the places troubled. 
Caterpillars, To Destroy. 
Boil together equal parts of rue, wormwood, and tobacco, in common 
water. Make the liquid very strong. Sprinkle it on the leaves and 
young branches every morning and evening during the time the fruit is 
ripening. 
Chinch-Bugs, To Destroy. 
In the crotches of the trees attacked, put old pieces of rag or carpet. 
When the worms spin in the rags, throw the latter into scalding watei 
and the bugs will thus be killed in great numbers. 
Cockroaches, To Drive Away. 
No other poison will destroy cockroaches as soon as poke-root sliced 
thin and laid about a house. Instead of using it this way, the root may 
be boiled until the strength is extracted, 1 oz. should be used to 1 pt. ol 
water. If mixed with molasses and spread on plates in places infested 
by insects, it will destroy them without fail. 
Cockroaches and Beetles, To Destroy. 
Strew the roots of black hellebore at night in the places infested by 
these vermin, and they will be found in the morning dead or dying. old dr. carlin’s recipes. 
283 
Another way is to put about 1 qt. of water, sweetened with molasses, in 
a wash basin or smooth glazed china bowls. Set it at evening in a place 
frequented by the bugs. Around the bowl put an old piece of carpet so 
that the bugs can have easy access to the top. They will go down in 
the water, and can be destroyed. 
Crickets, To Destroy. 
A little ginger cordial being placed in a dish before the fire will attract 
it, and on partaking of the liquor it will die. The best mode of destroy- 
ing the insect in its nest is to put snuff into the chinks of the grate. 
Fleas, To Get Rid of. 
Fleas are often brought into the family circle by pet dogs and cats. 
The oil of pennyroyal will drive these insects off; but a cheaper method, 
where the herb flourishes, is to bathe your cats and dogs in a decoction 
of it once a week. When the herb cannot be procured, saturate strings 
in the oil and tie them around the necks of cats and dogs. These appli- 
cations should be repeated every 12 or 15 days. 
Flies, To Destroy. 
House flies may be effectually destroyed by putting h spoonful of 
ground black pepper on 1 teaspoonful of brown sugar and 1 teaspoonfui 
of cream; mix them well together and place them in a room where the 
flies are troublesome, and they will soon disappear. 
Flies from Injuring Picture Frames, etc., To Prevent, 
Boil 3 or 4 onions in 1 pt. 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 apprehension, as it will not do the 
least injury to the frames. 
It has been found that flies can be prevented from approaching meat 
exposed for sale by the use of laurel oil. The smell of this oil is not 
offensive, although a little strong, and it will prevent flies from coming 
near anything upon which it is rubbed. 
Flies, To Keep from Meat. 
Flies, To Keep from Stables. 
Saturate sawdust with diluted carbolic acid—1 paid of acid to 100 parts 
of water. This sawdust, scattered about in stables, keeps all flies away. 
A similar application of the acid ought to keep them from kitchens. 
Adhesive Fly Paper. 
Melt some resin, and while soft add to it enough sweet oil, lard or 
lamp oil, to make it, when cold, of the consistence of molasses. This 284 
old dr. carlln’s recipes. 
spread upon stiff paper will not dry in a long while, and is so sticky that 
insects coming in contact with it will be held fast. Strips of this paper 
fastened closely about the trunks of trees, plants, etc., the varnish side 
out, prevents the ascent of insects. It possesses a great advantage over 
ordinary fly paper by not being poisonous. 
Insect-Catching Device. 
Having covered the inside of an old tub with liquid tar, put a lighted 
lantern in it at twilight, and leave it there over night. The bugs in try- 
ing to reach the lantern are caught and held by the tar. 
Mice, To Drive Away. 
Gather any kind of mint and scatter it about your shelves, and they 
will not trouble you. 
Mosquitos, To Keep Out of a Room. 
Take of gum camphor a piece about the size of an egg, and evaporate 
it by placing it in a tin vessel, and holding it over a lamp or candle, 
taking care that it does not ignite. The smoke will soon fill the room 
and expel the mosquitos. The burning of a little olibanum or myrrh in 
a room is good. 
Mosquitos, To Prevent Biting. 
Dilute a little of the oil of tansy, or of thyme, with swreet oil, and dip 
pieces of paper in it and hang in your room, or rub a little on the hands 
and face when going to bed. It is also said that a little coal oil dropped 
on some raw cotton, and rubbed over the hands and face, will prevent 
their coming near. 
Mosquito Bites, To Cure. 
Apply at once a few drops of aqua-ammonia, or an infusionjof tobacco, 
either of which will allay the itching. Extract of witchhazel is also 
good. 
Moths, To Keep From Clothing and Furs. 
Brush them thoroughly, so as to be sure there are no eggs secreted in 
them; then wrap them carefully in linen cloths, or newspapers, putting 
a piece of gum camphor, tied up in a bit of muslin, into each bundle, or 
into the chests or closets where the articles are to be. 
Moths in Carpets, To Kill. 
Wring a coarse, crash towrel out of clear water, spread it smoothly on 
the carpet, iron it dry with a good hot iron, repeating the operation on 
all parts of the carpet wdiere the moths are likely to be, and the heat and 
steam will destroy them. OLD DR. CAliLIN’S RECIPES. 
285 
Moth, To Prevent. 
The cuttings of Russia leather placed with furs, blankets, cloth, etc., 
will effectually prevent moth. Camphor is also a good thing. The arti- 
cle must be kept in a dry place, and free from dust. 
Moths, To Kill. 
Take furs or pillows infested with moths, and put them into a brick 
oven, which has just been used for baking. Let them remain over 
night, and the next day beat them well in the open air. 
Bee Moths, To Kill. 
After dark set a pan of grease, in which is a floating, ignited wick, 
near the hives. The moths, attracted by the light, fly into it, and fall 
into the grease. 
Rats, To Destroy. 
Cover the floor near their holes with a thin layer of moist caustic pot- 
ash. When the rats walk on this it makes their feet sore. These they 
lick with their tongues, which makes their mouths sore, and the result 
is, they not only shun this locality, but it seems to prevent others com- 
ing, so that the house and neighborhood is entirely abandoned by them. 
Fill a deep, smooth vessel, of considerable capacity, to within 6 ins. 
of the top with water, cover the surface with bran, and set the vessel in 
a place most frequented by these pests. In trying to get at the bran, 
they will fall in and be drowned. 
Rats, To Destroy, (2). 
Rats and Mice, To Destroy. (3.) 
Mix some ground plaster of Paris with brown sugar and Indian meal. 
Set it about on old plates, and leave beside each plate a saucer or pan of 
water. When the rats have eaten the mixture, they will drink the water 
end die. To attract them toward it, you may sprinkle on the edges of 
the plates a little of the oil of rhodium. 
Pour bisulphide of carbon into a lead pipe, inserted in a rat hole. Use 
about U ozs. of the liquid at a time. If several holes are near together, 
stop all but the one into which the bisulphide is poured, with bricks. 
This process should only be used out of doors, never in buildings. 
Rats, Extermination of. (4.) 
Rats and Mice, To Drive off. 
If you are troubled with mice and rats, gum pamphor placed about 
tbeir haunts will keep them away. 286 
OLD DK. CABLIN'S RECIPES. 
Rats Dying in Their Holes, To Prevent. 
Poison them by mixing lb. of carbonate of barytes with J lb. of lard. 
It produces great thirst, the rats leave their holes to drink, and are 
Unable to return. 
Red Spiders, To Exterminate. 
At least once a day syringe the plants freely with water, being care- 
ful to wet the under side of the leaves. Keep the room as light as 
possible, ventilate freely whenever the weather will permit and keep 
the air moist by setting pans of water on the stove or register. If the 
soil is dry, use enough water to moisten all the soil in the pot and no 
more until the surface is dry again. Plants should be repotted in rich 
fresh soil if they seem stunted or sickly. If the above treatment is 
continued the red spiders will disappear, as they do not like the water. 
Trichinae in Pork, Cause of. 
Swine may be infested with trichinae by eating carrion or even de- 
cayed vegetables. Farmers should reject the theory that putrid swill, 
dead chickens, or any other filth about the place may be fed to the pigs 
without doing any harm. 
WARES, MARBLES AND METALS. 
Alabaster, To Clean 
Wash with soap-suds. If stained, whitewash the stains; let it remain 
on several hrs., then clean it off. Take the finest quality of ground 
pumice stone, and mix it with verjuice; let it stand 2 hrs., then dip in a 
sponge and rub the alabaster therewith; wash it with a linen cloth and 
fresh water, and dry it with clean linen rags. 
Alabaster, To Clean. (2.) 
With 1 pt. of cold rain-water mix 2 ozs. of aquafortis; wash the ala- 
baster in this liquid for about 5 mins, with a brush; then rinse in clean 
water, wipe, and set in the sun for 2 or 3 hrs. Soap discolors it. 
Alabaster, To Clean. (3.) 
The Italian manufacturers of it clean it by rubbing it with lemon-juice. 
Boards, Marble, etc., To Take Grease Out of. 
Make a paste with soft soap, fuller's earth, and a little pearl-ash; 
cover the spots with this, let it dry on, and wash it off the next day. old dr. carlin’s rkcipes. 
287 
Brass, For Polishing. 
Boil i lb. of raisins in 1-J- pts. of water; dissolve 1 oz. of oxalic acid in 
this water. Wash the brass with the mixture until it becomes clear; 
polish with buckskin and rotten-stone. 
Brass, To Clean. 
Rub it with a piece of flannel dipped in sweet oil, then rub it hard 
with finely powdered rotten-stone, then with a soft linen cloth; polish 
with a bit of wash-leather. Rub creaking hinges with soft soap. 
Lacquered Brass, To Clean. 
Boil your articles 1 hr. in soft water, then make a strong lather of 
soap and soft water; let them lie in this 2 days, being frequently taken 
out and brushed with a hard brush. When dry, rub with a leather or 
cloth. 
Brass, Mixture For Cleaning, 
£ lb. of powdered rotten-stone, 5 ozs. of sulphuric acid, 5 ozs. of olive 
oil, pts. of alcohol, 8 pts. of water. 
Britannia Ware, To Clean. 
It should be first rubbed gently with a woolen cloth and sweet oil, 
then washed in warm suds, and rubbed with soft leather and whiting. 
Britannia Metal, To Clean. 
Finely powdered whiting, 2 tablespoonfuls of sweet oil, and a little 
yellow soap, melted to the same thickness; mix with a little spirits of 
wine. Rub this cream on with a sponge or soft flannel, wipe it off with 
a soft cloth, and polish with a leather. 
Moisten the articles to be cleaned with sweet oil; then apply a little 
powdered rotten-stone, and polish with chamois leather and tine chalk. 
Britannia Metal, To Clean. (2). 
Damp, Green Bricks, Wash For Cleaning. 
Put 1 pt. of oil of vitriol into a bucketful of water, take an old broom 
and plentifully sprinkle the liquid on the bricks. Let it remain h hr., 
then scrub well with cold water. This is very powerful, and will 
destroy clothes or shoes. 
Bricks, Wash For. 
1 lb. of Venitian red, \ lb. of Spanish brown, 2 teacupfuls of lye flour. 
Mix with water, and wash the bricks carefully. 288 
old dr. carlin’s recipes. 
Real Bronze, To Clean. 
Wash the ornaments gently, (with a sponge), with soap and water, 
then rinse them in beer. Do not wipe it oif, or rub the ornaments at all, 
but place them in a warm room, at a little distance from the fire, until 
they are quite dry. Use very little soap. Bronzed chandeliers, lamps, 
etc., should be only dusted with a feather brush, or soft cloth. Washing 
takes off the bronzing. 
Bright Bars of a Polished Stove, To Take Black from the. 
Boil slowly 1 lb. of soft soap in 2 qts. of water down to 1 qt. Take 3 
or 4 spoonfuls of this jelly and mix to a consistence with emery. Rub 
them well with this mixture on a bit of broad-cloth; when the dish is 
removed, wipe them clean, and polish with glass, not sand paper. 
China, For Mending. 
Boil a piece of flint glass in water (river water) for 8 or 4 mins., then 
pound and grind as fine as possible; mix with the whites of eggs until it 
becomes a paste. This is the Chinese method. 
China, To Mend. (2.) 
Make a very thick solution of gum-arabic in water, and stir into it 
plaster of Paris until the mixture becomes a thick paste. Apply it with 
a brush to the fractured edges, and stick them together. The whiteness 
of the cement renders it doubly valuable. 
China, To Mend. (3.) 
Grind a piece of flint glass on a painter’s stone to the very finest 
powder; rub it into a paste with the white of an egg, and it will form a 
cement that will unite china so completely that it cannot be separated 
by any means. 
Glass Chimneys Cracking, To Prevent, 
If the chimney-glass of a lamp be cut with a diamond, on the convex 
side, it will never crack, as the incision affords room for the expansion 
produced by the heat, and the glass, after it is cool, returns to its orig- 
inal shape, with only a scratch visible where the cut is made. Another 
way is to put them in cold water and let them heat gradually, then boil 
1 hr. 
Block Tin Dish Covers, etc., To Clean. 
Having washed the block tin articles quite clean in warm water, rub 
the inside with soft rags moistened with fine wet whiting. Then take a 
soft linen cloth, and go over the outside with a little sweet oil. Next 
rub it all over with fine whiting, powdered and sifted and put on dry. 
Afterward finish with a clean dry cloth. old dr. carlin’s recipes. 
289 
Earthenware, To Preserve, 
Put earthenware into water, heat gradually until it boils; then cool. 
Brown, particularly, toughens in this way. A handful of rye or wheat 
bran thrown in while it is boiling, will preserve the glazing. 
When new, and before used for baking, put in cold water to cover, 
and heat it gradually until the water boils. This makes it less likely to 
crack. 
Earthenware, To Temper. 
Tarnish from Egg Spoons, To Remove. 
This may be easily removed by rubbing it with table salt or a little 
ammonia. 
Fire-Arms, To Brighten. 
They can be kept bright by rubbing them with alum dissolved in the 
strongest vinegar; Montpelier is the best. 
Flat-Irons, To Take Starch or Rust from. 
Tie up a piece of yellow beeswax in a rag, and when the iron is almost, 
but not quite hot enough for use, rub it briskly with the wax, and then 
with a coarse cloth. 
Freestone, To Clean. 
Rub the hearth with soap, and wipe it with a wet cloth. Or rub it 
over with a little freestone powder, after washing the hearth in hot 
water. Brush it off when dry. 
Frames, To Prevent Flies from Soiling, 
Immerse a quantity of leeks for 5 or 6 days in a pailful of water, and 
wash the picture frames with it. 
Gilt Frames, To Renew. 
Take 2 ozs. of white of eggs, 1 oz. of chloride of potash, or soda; mix 
well; blow the dust from the frames; then go over them with a soft 
brush dipped in the mixture, and they will appear equal to new. 
Gilding, To Clean. 
Brush off dust with a feather brush. Never wipe with linen, it takes 
off and deadens the gilding. 
Gilding, To Improve. 
Mix a gill of water with 2 ozs. of purified nitre, 1 oz. of alum, and 1 
oz. of common salt. Lay this over gilt articles with a brush, and their 
color will be much improved. 290 
OLD DR. CARLLn's RECIPES. 
Glass Cleaning. 
Windows, looking glasses, etc., may be cleaned as follows: Dip a 
moistened rag or flannel into finely powdered indigo, fuller’s earth, 
ashes, or rotten-stone, with which smear the glass, and wipe it off with 
a dry, soft cloth. 
Glass that Has Been Broken, To Join. 
Dissolve oz. of isinglass in a little spirits of wine, add a tablespoon- 
ful of water; warm it slowly over the fire till it forms a transparent 
glue. Then spread it nicely on the edges of the broken glass, unite 
them, and in a few mins, the joining will be firm and scarcely perceptible. 
Glass Ware, To Clean. 
Tumblers and wine-glasses should be washed in cold water in which a 
little soda is dissolved, then turned up to drain, dried with a soft, clean, 
and diy cloth; polish with a leather or an old silk handkerchief. 
Chandelier or lustre-glasses are washed in the same way. Decanters 
may be cleaned by first washing them in a strong suds of white soap 
and water and a little pearl-ash. Mash up an egg shell fine, drop it into 
the bottle, pour in some of the suds and shake it well about till the bot- 
tle is clean, then empty it; put in fresh suds and clean inside with a 
small sponge on the end of a stick; rinse out twice with clean cold 
water. Next put them into the soap-suds, and if they cut wash them 
with a regular glass-brush; then rinse the outside. Dry the inside with 
a small piece of linen on the end of 3’our stick. Wipe the outside with 
a dry clean cloth, and polish with a leather or silk handkerchief. 
Glass Globes, To Clean. 
If they are much stained on the outside by smoke, soak them in 
tolerably hot water with a little washing soda dissolved in it, then put a 
teaspoonful of powdered ammonia into a pan of lukewarm water, and 
with a hard brush wash the globes till the stain disappears; rinse in 
clean cold water, and let them drain till dry; they will be as white and 
clear as new. 
Ground Glass, To Make Windows Like, 
Make a hot solution of sal-ammoniac. Brush the solution over the 
panes; the moisture will instantly evaporate and leave a beautiful 
radiated deposit. 
Metal Goods, For Cleaning. 
Put upon a woolen cloth as much sweet oil as will prevent its rubbing 
dry; with this rub the articles thoroughly, wipe them smoothly with a 
soft, dry linen rag until they are quite clean, then rub them with soft 
wash leather and rotten-stone. It is better to wash them in boiling 
water and soap just before rubbing them with the leather and whiting. old dr. carlin’s recipes. 
291 
Ivory Knife Handles, To Prevent from Being Cracked. 
They should never stand in hot water, as this expands the steel, which 
runs up into the handle, and cracks the ivory. Knife handles should 
never lie in water. 
Oast Iron and Black Hearths, To Clean. 
Mix together black lead and whites of eggs to a liquid consistence; 
paint the stove, etc., all over with it, and rub bright with a hard brush. 
Irons, To Clean from Rust. 
Pound some glass to a fine powder, nail a linen or woolen cloth upon 
a board, saturate with gum arabic, sift on the powdered glass, and let it 
dry. Repeat this 3 times. Then rub the utensils with the cloth. 
Polished Iron, Varnish for. 
This may be preserved from rust by rubbing lightly with copal var- 
nish mixed with nearly an equal quantity of spirits of turpentine, and 
sweet oil enough to give the mixture a little greasiness. Lay on this 
mixture with a bristle brush, (which must afterwards be washed directly 
with warm water), and see that no dust or ashes gets to it while drying. 
The varnish may be obtained from a paint-shop or chair-maker’s. 
Melt fresh mutton-suet, smear over the iron with it while hot, then 
dust well with unslaked lime, pounded, and tied up in a muslin. Iron 
so prepared will keep many months. Nothing but salad oil should be 
used for iron. 
Iron, To Preserve from Rust. 
Iron, To Prevent from Rusting. 
Heat your iron, rub it with clean white wax, put it again to the fire, 
till it has soaked in the wax; then rub it well with a piece of serge, or 
coarse woolen cloth. 
Kettles and Saucepans, Cleaning, 
In a kettle of boiling water, put about 1-16 part of an oz. of sal-ammo- 
niac. Let it boil 1 hr. This will remove the sediment caused by 
boiling hard water in them. 
Brass Kettle, To Clean. 
A brass kettle should always be cleaned, before using it for cooking, 
with salt and vinegar. 
Piano Keys, To Clean 
Rub them with a little alcohol applied with a soft rag. 292 
OLD DB. CABLIN’S BECIl’ES. 
Steel Knives, To Keep from Rusting. 
When they are not in use, have them made bright, and perfectly dry; 
then take a soft rag and rub each blade with dry wood-ashes. Wrap 
them closely in thick brown paper, and lay them in a dry place. 
Sifted coal-ashes on a cork, dipped into hot water, are better to clean 
steel knives than Bristol-brick. 
Gilt Lamps and Chandeliers, To Clean. 
Wipe off the dust with a soft cloth and wash gently with fine soap- 
suds and soft lukewarm water. Any wrought wrork may be carefully 
cleaned out with a very soft toothbrush. 
Looking Glasses, To Clean. 
Take a newspaper, fold it small and dip it into clean cold water; when 
thoroughly tvet squeeze it in your hand dry enough so as not to run at 
all when applied to the glass. After rubbing the glass well with this, 
let it rest a few moments, and then go over it with a fresh dry news- 
paper (folded small in your hand) till it looks clear and bright. 
Looking Glasses, To Clean. (2.) 
Wash them with spirits of wine; dry them; powder slightly with 
whiting, and rub off with a leather. Care should be taken not to get 
the whiting into the edge of the frame. 
Colored Marble, To Clean. 
It may be made very clean by rubbing on it with a brush a paste made 
of 1 gill of ox-gall, 1 gill of strong soap-suds and \ gill of turpentine, 
mixed together and thickened with finely-powdered pipe-clay. Apply 
this paste to the marble and let it remain for 2 days, then wipe it off; ff 
it is not perfectly clean, repeat the mixture until it is. 
Marble, To Remove Smoke Stains from. 
Take a large lump of Spanish whiting, soak it in water, not more 
than enough to moisten it, and put into the water a piece of washing 
soda; put some of this on a flannel, and rub the marble repeatedly, 
leaving the whiting on for some hrs. Wash it all off with soap and 
water, dry well, and polish with a soft duster. 
Marble, To Clean, 
Take 2 parts of common soda, 1 part of pumice-stone, and 1 part of finely 
powdered chalk; sift through a fine sieve, and mix with water; then 
rub it well over the marble, and the stains will be removed; then wash 
with soap and water. old dr. caklin’s recipes. 
293 
Marble, To Clean. (2.) 
1 oz. of potash, 2 ozs. of whitening, and a square of yellow soap, cut 
into small pieces; boil all together in a saucepan until it begins to 
thicken; apply this with a large brush to the marble. If it is very dirty, 
let it remain on all night; if not, 1 hr. will be sufficient. Then wash it 
carefully off with plenty of cold water and a sponge. Take care that 
the mixture is not applied too hot. 
Marble, To Remove Grease from. 
French chalk reduced to a powder, dusted over the spot, and a hot 
flat-iron held very near, to soften the grease and make the chalk absorb 
it. If this will not do, try common clay mixed with benzine smeared 
over the spot. 
Marble, Alabaster, etc., To Remove Grease Spots from. 
Dip a soft flannel rag into spirits of hartshorn; rub the spots thor- 
oughly; then rinse with clean water. 
Brass Ornaments, To Clean. 
Brass ornaments that have not been gilt or lacquered, may be cleaned 
and a very brilliant color given them, by washing them with alum boiled 
in strong lye, in the proportion of 1 oz. to 1 pt., and afterward rubbing 
them with tripcli. 
Make a lather of soap and water, and wash the articles; then lay them 
in dry powdered magnesia. When dry, rub them with a piece of flan- 
nel; or, if embossed, use a brush. Or the articles may be washed in 
soap-suds, and, while wet, put them in a bag with some clean, fresh 
bran, or sawdust; shake them, and they will look almost like new. 
Gold Ornaments, To Clean. 
Gold Ornaments, To Clean. (2) 
Put a teaspoonful of ammonia in a little soft water, and rub thor- 
oughly with a soft brush. 
Ormolu Ornaments, To Clean. 
The best way to clean these, is to rub whiting, moistened with gin, 
well on the articles with an old toothbrush. Rub it off with a clean one, 
and polish with a leather. 
Steel Ornaments, To Clean. 
Dip a small brush into some paraffine and then in some emery powder, 
(such as is used in the knife machines), and well brush the ornaments, 
and all the rust will soon come off; polish with a dry leather and duster; 
it will clean any steel article. 294 
old dr. carlin’s recipes. 
Paint, Cleaning. 
Mix well together 1 lb. of soft soap, 1 oz. of pearl-ash, 1 qt. of sand, and 
1 pt. of table beer. Let them simmer for some time. Put a small por- 
tion of this mixture on a flannel rag, and rub it over the paint, then 
wash it off with clean warm water. 
Plate, Polish for. 
Make a paste of camphene and finely powdered rotten-stone, equal 
proportions. Wash the articles in hot soap-suds, apply the paste and 
polish with a soft cloth or chamois skin. Door-knobs can thus be kept 
in fine order with very little trouble. 
Lamp Shades, To Clean. 
Lamp shades of ground glass should be cleaned with soap or pearl-ash; 
these will not injure or discolor them. 
Filigree Silver, To Clean. 
Clean it with spirits of hartshorn and water applied with a soft tooth- 
brush. Filigree ornaments should be kept in a box with arrowroot pow 
der; it will keep them white, and is blown off the ornaments when worn. 
Filigree Maltese crosses, Genoa bracelets, etc., will gild, and be as good 
as new gold ornaments of the same styles. It is not expensive to get 
them gilt. 
German Silver, To Clean. 
After using, place immediately in hot water, wash well, and wipe dry 
with a soft cloth. Once a week wash in soap-suds and clean with 
whiting, or prepared chalk, mixed with whisky, or spirits of wine, so as 
to make a paste, which should afterwards be brushed off. Should it 
become discolored, or spotted by vinegar, or other acids, wash it first, 
and then clean it with sweet oil and powdered rotten-stone. 
Stains from Silver, To Remove. 
Steep the plate in soap, let it remain 4 hrs., then cover it with whiting, 
wet with vinegar, so that it may stick upon the silver, and dry it by the 
fire, after which rub off the whiting, rub it over with dry bran, and the 
spots will disappear, and the plate look bright. 
Silver, To Remove Ink Stains from. 
The tops and other portions of silver ink-stands, which become dis- 
colored with ink, can be cleaned by making a little chloride of lime into 
a paste with water, and rubbing it upon the stains. 
Silver Plate, To Give a Lustre. 
Dissolve alum in a strong lye; skim it carefully; then mix it with 
soap, and wash your silver utensils with it, using a linen rag. old dr. carlin’s recipes. 
295 
Stair-Rods, Cleaning. 
Pulverize some rotten-stone, and when the powder is made very fine, 
mix it with sweet oil. Then, with a woolen cloth, rub it well on each 
stair-rod. Polish with a soft buckskin, on which must be rubbed a 
little dry rotten-stone finely powdered. Any other brass may be cleaned 
to advantage in this manner. 
Steel and Iron, To Clean. 
Make a paste of 1 oz. of soft soap, and 2 ozs. of emery; then rub the 
article for cleaning with wash-leather, and it will give a brilliant polish. 
Steel, To Remove Rust from. 
This can be done by a free application of kerosene oil, allowing the 
oil to remain on until the rust is loosened, and can be nibbed off. 
Steel, To Remove Rust from, (2). 
Rub the article well with olive oil, then sprinkle a little hot slaked 
lime over it, and keep in a dry place for 48 hrs.; take some finely pow- 
dered fresh unslaked lime, and rub on it quick and hard until the rust 
all disappears; polish with dry whiting and soft batter. 
Steel, To Prevent from Rusting. 
Mix with 1-5 part oil varnish 4-5 parts of well-rectified spirits of turpen- 
tine. . Apply the varnish with a sponge; articles varnished in this manner 
will retain their brilliancy, and never rust. It may be applied to copper, 
philosophical instruments, etc. 
Steel Jewelry, To Clean. 
Make a mixture of French chalk and spirits of wine; rub it over the 
steel; let it dry and brush it off. Or, dissolve powdered ammonia in 
water, and wash each piece, and rub them dry with chamois skin. 
Marble Steps, To Scrub. 
Dissolve a small portion of washing soda in water and use with sand. 
Soap will discolor the marble. 
Glass Stopper, To Remove. 
Apply hot water to the neck of the bottle, which will expand, while 
the stopper retains its former temperature and becomes loose. 
Stoves and Grates of Cast-Iron, To Clean. 
Boil J lb. of best black lead in 1 pt. of small beer, with a piece of soap 
the size of a walnut. When that is melted, dip a painter’s brush, and 296 
old dr. carlin’s recipes. 
wet the grate, having first brushed off all the soot and dust; then take a 
hard brush and rub it bright, or mix the lead with the whites of eggs 
well beaten and use in the same way. 
Stoves, To Keep Bright for Six Months. 
Make a weak alum water; mix about 2 teaspoonfuls of British lustre, 
to 1 gill of alum water; when the stove is cold brush it well with this 
mixture, and polish with a dry brush; each part must be moist to polish 
well. 
Stove, To Mend a Crack in. 
Mix wood ashes and common salt in water enough to make a paste; 
plaster over the crack. 
Stone Steps, To Remove Grease from. 
Pour boiling hot water and strong soda over the spot, make a thin 
paste of fuller’s earth with boiling water, lay it on the spot and let it 
remain all night; if the grease is not removed, repeat the process. It is 
sometimes taken out by rubbing the spot with a hard stone, using sand 
and very hot water with soap and soda. 
Tea-kettle, To Clean. 
Put into the tea-kettle a flat oyster-shell, and keep it constantly there. 
This will attract the stony particles in the water to itself, and prevent 
their forming upon the tea-kettle. 
Tea-kettles, To Remove the Lime from. 
Put in your kettle i lb. of Spanish whiting, fill with water, and boil 
until the lime is removed. 
Metal Tea-pot, To Clean 
Put into it a solution of common soda boiling hot; let it stand 12 hrs. 
near the fire; then pour it away, and wipe with a clean cloth. 
Japanned Waiters, Urns, etc., Cleaning. 
Wash the waiter or urn quite clean with a sponge dipped in lukewarm 
water and white soap; having wiped it dry, sprinkle a little flour on it; 
let it stand a while and then rub it with a soft dry cloth, and finish 
with a silk handkerchief. If there are white heat marks on the waiters, 
try rubbing them with flannel dipped in sweet oil, and afterwards in 
spirits of wine. Waiters and other articles of papier mache should be 
washed with a sponge and cold water, without soap, dredged with flour 
while damp; and after a while wiped off and then polished with a silk 
handkerchief. old dr. carlin’s recipes. 
297 
Glass, Earthen, Potter’s Ware, To Prevent Breaking. 
Put dishes, tumblers, and other glass articles into a kettle; cover them 
entirely with cold water, and put it where it will soon boil. After it 
has boiled a few mins., set it aside, closely covered. Take the glass out 
when cold. Treat new earthen ware in the same way. When potter's 
ware is boiled, a handful or two of bran should be thrown into the water, 
which will prevent the glazing from being injured by acids or salt. 
Iron Ware and Stoves, To Remove Rust from. 
Put into a rusty kettle as much hay as it will hold, fill it with water 
and boil it many hours. Set it aside at night, and the next day boil it 
again. If it is not entirely fit for use, repeat the process. Rub the rusty 
spots on a stove with sand-paper, and then with sweet oil. 
MISCELLANEOUS HOUSEHOLD. 
Alum in Bread, To Discover. 
Heat a knife and stick it into a loaf. If alum is in it, it will slightly 
coat the knife. Alum may also be discovered in bread (if it be present) 
by dipping a slice of the loaf into an infusion of logwood. The logwood 
will turn a purplish carmine if there is alum in it. 
Ammonia, General Use of. 
Put a teaspoonful of ammonia in a qt. of warm soap-suds, dip a cloth 
in it, and go over your soiled paint, and see how rapidly the stains will 
disappear; no scrubbing will be necessary. It will cleanse and brighten 
wonderfully. To a pt. of hot suds add a teaspoonful of the spirits, dip 
in your forks and spoons, or whatever you desire to clean, rub with a 
soft brush, and then finish with a chamois skin. For washing mirrors 
and windows, it has no equal. It will remove grease spots from every 
fabric without injuring the garment. Put on the ammonia nearly clear; 
lay blotting paper over and set a hot iron on it for a moment. Also, a 
few drops in water will cleanse and whiten laces and muslins beauti- 
fully. A few drops in a bowl of water, if the skin be oily, will remove 
all greasiness and disagreeable odors. Added to a foot bath, it absorbs 
all noxious smells; nothing is better to remove dandruff from the hair. 
For cleaning hair and nail brushes, it is equally good. 
Atmosphere, To Test the Purity of. 
Fill a glass tumbler with lime water, and place it in any convenient 
position. The rapidity with which a pellicle forms on its surface cor- 
responds to the amount of carbonic acid, or foul air, present in the 
atmosphere vhat surrounds it. 298 
old dr. carlin’s recipes. 
Barometer, Home Made. 
Take a common, wide-mouthed, glass pickle bottle and fill it with 
water to within 3 ins. of the top. Get a Florence oil-flask, and after 
cleansing the flask thoroughly, plunge its neck into the bottle as far as 
possible. When the weather is to be fine the water will rise in the neck 
of the flask, sometimes higher than the mouth of the bottle. Before a 
wind storm it has been known to leave the flask altogether, hours 
before the gale was at its height. 
Another very good way is to get a glass tube, closed at one end, f ins. 
in diameter and 13 ins. long, Fill it f full with a mixture of 3 drs. of 
camphor, 8 ozs. of proof spirits, 4 dr. of pure saltpetre and 4 dr. of 
muriate of ammonia. Tie the tube over with a bladder. When the 
weather is to be fine, white flakes will settle to the bottom, and the 
liquid be transparent above. If it is going to rain the matter will float 
to the surface. If wind is coming, the white flakes will float upon the 
surface and the fluid will look as if in fermentation. Frost is denoted 
by a starry appearance, and hot weather by the matter settling to the 
bottom as a solid substance. 
Beef, To Keep. 
If you wish to keep beef 3 or 3 days in hot weather, do not salt it, but 
dry it well in a clean cloth, rub ground pepper plentifully over every 
part of it first, then flour it well and hang it in a cool, dry place, where 
the air null come to it; be sure always that there is no damp place about 
it; if you find one, dry it with a cloth; but pepper will secure it from this. 
Benzole, Necessity of Care in Use of. 
Benzole, which is often used to remove grease spots, is so highly vola- 
tile and inflammable, that the contents of a 4 oz. phial, if overturned, 
will make the air of a good sized room highly explosive. It must never 
be handled near a fire or light, as the flame, igniting the vapor of an un- 
corked bottle, will leap over to the bottle, even though at a distance of 
several feet. 
Remove the intestines, and wipe the inside out quite dry with a towel, 
and then sprinkle flour over it. Take a piece of blotting paper and put 
1 or 3 drops of creosote upon it. Place this in the bird, and tie another, 
similarly prepared, around it. Then hang it in a dry, cool place, and it 
will keep for some time. 
Birds, To Preserve. 
Boots, To Soften and Make Waterproof. 
Neat’s-foot oil, and castor oil, equal parts of each. Shake well. This 
may be applied and rubbed in with the hand. The neat’s-foot oil pene- 
trates the leather very easily, and keeps it soft, while the castor oil re- 
mains upon and near the surface, giving a glossiness, and resisting the 
entrance of water; and, if desired, enabling a coat of polish-blacking to 
soon give a shine to the boots. old dr. carlin’s recipes. 
299 
Boots, Waterproof Blacking for. 
2 ozs. of beeswax, 2 ozs. of tallow, 2 ozs. of spemiaceti or paraffine, 1 
tablespoonful of lamp-black. Melt all the ingredients together, and stir 
well. Apply warm, with a brush, and when cold, polish as with ordinary 
blacking. For the spermaceti keep the little ends of candles. 
Bottles Containing Resinous Solutions, To Clean. 
After washing the bottles with caustic alkaline lyes, rinse them with 
alcohol; if they have held essential oils, they must be washed with sul- 
phuric acid and rinsed with water. 
Bottles, To Prevent Breakage in Packing. 
Danger of breaking bottles may be avoided by slipping rubber rings 
over them. 
Use gelatine mixed with glycerine for that purpose, as when hot this 
is a liquid, but when cold an elastic solid. 
Bottles, Sealing. 
Button Holes, To Make. 
Button holes require great skill in making. They should be neatly 
overcast about 3 or 4 threads deep, broad work in them looking very 
coarse and clumsy; little bars of cotton should be formed across the 
corners, and neatly ovei'cast, just the depth of the edge. In working 
button holes, take care to throw the thread forward before catching up 
the loop on the needle. Gather with strong thread, waxed with white 
wax. 
Carbonic Acid Gas, To Remove. 
To remove carbonic acid gas from wells, cisterns, etc.: 
1. Let down an open umbrella into the opening and draw it up 
quickly several times in succession. 
2. If a person falls to the bottom from inhaling gas, pour down water. 
3. Let down a large bucket, in a short time draw it up and empty the 
gas as if it were water. 
4. The gas can soon be blown out by using a bellows with a rubber 
hose reaching near the bottom of the well or cistern. 
Carpets, To Brighten. 
Those who object to tea leaves for sweeping the carpets can use 
freshly-cut grass instead. It answers the same purpose for preventing 
dust and gives the carpet a fresh, bright look. 
Carpets, To Prevent Moth in. 
Before putting down the carpet, wash the floor with spirits of tur- 
pentine or benzine. This must not be done with a fire in the room or 
with any matches or lights near. 300 
OLD DR. CAR I In’s RECIPES. 
Cellars, Testing, for Dampness. 
Take a thermometer, and a tumbler filled with ice water; place the 
thermometer in the tumbler and notice how low it has to sink before 
any moisture shows itself on the outside of the tumbler. The lower 
the temperature to which the thermometer has to sink before moisture 
is precipitated, the less moisture there is in the cellar. 
Chair-Bottoms, To Restore Elasticity of Cane. 
Wash the under side of the cane with hot water and a sponge ; if the 
cane is dirty use soap, if not, use plenty of water, so that it will be well 
soaked. After drying in the air, it will be as tight and firm as new, 
provided the canes are not broken. 
Chest-Protector, A Simple, 
In raw spring weather, place a folded newspaper over the chest inside 
the vest, on going out. This makes an excellent protector for the lungs. 
Chicken Feathers, Utilizing. 
The plume portions of the feathers can be cut from the stem with 
ordinary scissors. Place the feathers in a coarse bag, which, when full, 
should be closed and subjected to a thorough kneading with the hands. 
In 5 mins, the feathers will become felted together, and form a down of 
great lightness and perfectly homogenous. This is even lighter than 
eider down. From the feathers of an ordinary sized pullet 1.0 Troy ozs. 
of this down can be obtained. In a similar manner goose feathers may 
be treated, and thus f of the product of the bird utilized, instead of only 
about 1-5. The chicken down, when woven, forms a beautiful cloth. 
l-£ lbs. of down is required for 1 sq. yd. of the cloth. This cloth takes 
dye readily ; is thoroughly waterproof, and is almost indestructible, as 
instead of fraying or wearing out at folds, it only seems to felt the 
tighter. 
Shut doors and windows, and throw some powdered brimstone on the 
fire, immediately shutting the front of the chimney, to prevent the 
fumes from entering the room. If brimstone is not convenient, throw 
salt on the fire. % 
Chimneys, To Extinguish Fire in. 
China and Glassware, Care of. 
To season china and glass so that they will endure sudden heat and 
cold, place the articles in cold water, which must gradually be brought 
to the boiling point and then allowed to cool very slowly, taking several 
hrs. to do it in. The more common the materials, the more care in this 
respect is required. Gilded china must not be rubbed with a cloth, but 
simply rinsed, first in hot and afterward in cold water and drained till 
dry. It may be rubbed with a soft wash-leather and a little dry whiting, 
but not more than once a year. A damp closet will soon tarnish the 
gilding of the best crockery, hence the china closet should be in a dry old db. carlin’s recipes. 
301 
place. Plates should not be made too hot, as the heat cracks the glaze 
on the surface, if not the plate itself. If the glaze is injured, the water 
gets to the interior, swells the porous clay, making the whole fabric 
rotten. In this condition they will absorb grease, and on further ex- 
posure to heat, the dishes will become brown and discolored. 
To keep glass clean, warm water and a soft cloth are sufficient, but in 
order to keep water bottles and wine-decanters bright, they must be 
rinsed out with a little muriatic acid, to remove the “fur” which col- 
lects in them. This acid is preferable to ashes, sand or shot; for they 
scratch the glass, and if any shot is left in accidentally, the lead is 
poisonous. Clean and polish richly cut glass with a soft brush, upon 
which a very little fine chalk or whiting is put; the lustre and brilliancy 
are thus preserved. 
Clothing, To Make Watertight. 
Immerse the cloth in a mixture of solutions of acetate of lead and sul- 
phate of alumnia. The salts will decompose, and when the cloth is 
dried, basic acetate of alumnia adheres to the fiber, and thus protects it 
from moisture. 
Cooking, To Prevent Odors from. 
A lump of bread about the size of a billiard ball, tied up in a linen bag 
and placed in the pot in which greens are boiling, will absorb the gases 
which oftentimes send such an unpleasant odor to the regions above. 
Or, put 1 or 2 red peppers, or a few pieces of charcoal into a pot where 
ham, cabbage, etc., is boiling, and the house will not be filled with the 
offensive odor. 
Dampness, To Absorb. 
For a damp closet or cupboard, which is liable to cause mildew, place 
in it a saucerfull of quicklime, and it will not only absorb all apparent 
dampness, but sweeten and disinfect the place. Renew the lime once a 
fortnight, or as often as it becomes slaked. 
Another good way is, to put common coarse salt in the saucer, and it 
will have the same effect. 
Dogs, Bed for. 
Newly made deal shavings make the best bed, as they clean the dog, 
and drive away fleas. 
Eggs, To Keep. 
Eggs may be kept good for an indefinite period by the following 
method: Put them in an open-work basket or colander, and immerse 
them for a moment in boiling water; let them stay just long enough to 
form a film on the inside of the shell; this excludes the air. Then 
place them in some convenient vessel, small end down, and set them in 
the coolest part of the cellar, where they will keep till wanted for use. 302 
old dr. carlin’s recipes. 
Flat-irons, To Make Smooth. 
Beeswax and salt will make flat-irons as clean and smooth as glass. 
Tie a lump of wax in a rag, and keep it for that purpose. When the 
irons are hot, rub them with the wax rag, then scour with paper or rag 
sprinkled with salt. 
Floors, To Polish. 
To polish stained floors, rub them thoroughly once a week with bees- 
wax and turpentine. 
Flour, Treatment of. 
Flour is peculiarly sensitive to atmospheric influences, hence it should 
never be stored in a room with sour liquids, nor where onions or fish 
are kept, nor any article that taints the air of the room in which it is 
stored. Any smell perceptible to the sense will be absorbed by flour. 
Avoid damp cellars or lofts, where a free circulation of air can not be 
obtained. Keep in a cool, dry, airy room, and not exposed to a freezing 
temperature, nor to intense summer heat, nor to artificial heat for any 
length of time above 70° to 75c Fahr. It should not come in contact 
with grain or other substances which are liable to heat. Flour should be 
sifted and the particles disintegrated, and then warmed before baking. 
This treatment improves the color and baking properties of the dough. 
The sponge should be prepared for the oven as soon as the yeast has per- 
formed its mission, otherwise fermentation sets in and acidity results. 
Flowers, To Gather. 
Flowers should be gathered early in the morning, but not till the dew 
is nearly dried off them. They should be placed in a flat basket, or on a 
tray, so as not to press upon and crush each other, and they should be 
neatly cut, and not mangled or bruised. When thus gathered, they 
should be covered with a sheet of paper, and immediately conveyed to 
the apartment where they are to be used, if that apartment be near at 
hand. But if they are to be sent to any distance, they should be placed 
in tin cases, such as botanists use when collecting specimens. 
Fowls, To Fatten. 
The following is a food on which our poultry will fatten very quickly; 
Put a sufficient quantity of rice to feed the fowls you wish to fatten in a 
saucepan, with some skimmed milk; let it boil until the rice is perfectly 
swelled out, and then add a little sugar. Feed them 3 times a day in 
earthenware pans, giving them only as much as will quite fill them at 
once. Let the pans be washed out in spring water, that no sourness 
may be conveyed to the fowls, as that will prevent them fattening; 
give them the milk the rice was boiled in, and clean water, to d rink. 
By adopting this plan the flesh will have a clear whiteness, which no 
other food gives; and when it is considered how far 1 lb. of rice will go, 
and how much time is saved by this method, it will be found to be 
cheap. A little animal food mixed with vegetable food also causes 
poultry to fatten rapidly, but before these are killed they should for a OLD DE. CAELIN’S RECIPES. 
303 
few days have a purely vegetable diet. Another method of fattening 
fowls is by cramming them, which no doubt fattens them very shortly; 
by this method you may have fowls ready for table or market in a fort- 
night, the fowls weighing from 5 to 7 lbs. A good fattening food for 
fowls may be made as follows: Mix the different meals together with 
boiling water; then add suet, knead all together, and give in balls as 
much as will fill each fowl. By this treatment tney will fatten very 
rapidly, and this food makes them look beautifully plump, and con- 
sequently they are eagerly sought for in the market. 
Fowls, To Fatten. (2.) 
Pulverized charcoal mixed with the food will fatten fowls and at the 
same time give the meat improved flavor and tenderness. Give a turkey 
about a gill a day. 
Frames, Pretty. 
A very pretty frame for heavy vines and bushes is made by driving 3 
stakes into the ground and nailing barrel-hoops about 6 ins. apart. 
Paint any color preferred. 
Fruit, To Preserve. 
If fruit is packed in creosotized lime, it will remain good for a year. 
The lime is slaked in water in which a little creosote has been dissolved, 
and allowed to fall to powder, which is spread over the bottom of a deal 
box, to about 1 in. in thickness. Above this lay the paper and then a 
layer of fruit. Place another sheet of paper over the fruit, then more 
lime and so on, until the box is full. Pack a little finely powdered 
charcoal in the corners and close the lid tightly. 
Furnace Heat, To Moisten. 
Hang a wet towel in front of the register and allow the lower edge of 
the towel to dip in a shallow vessel of water. This simple arrangement 
will moisten the hot dry air of the furnace, which is so productive of 
throat and lung diseases. 
Furs, To Take Care of. 
Furs require the greatest care. They have especially to be guarded 
from damp and moth. Wet or damp spoils fur, especially chinchilla. 
The moment the wearer of fur enters the house after a damp or wet 
walk she should wipe her fur carefully with a very clean cloth, and 
then dry it at a little distance from the fire. It will decay if it is put 
away damp. Before putting furs away for the summer shake and wipe 
them well, (but do not shake chinchilla; it will not bear it; it is so 
fragile), sew them up in linen with small bags of pepper with them, or 
pepper the fur — it will shake out afterwards. Cedar shavings put in 
with the fur are also a good defence against moth. Wrap the linen 
envelope in another of coarse brown paper. Carefully wipe out the box 
or drawer in which you place the furs, and take care that it is not a 
damp place in which you leave them. Furs should be examined several 304 
old dr. caklin’s recipes. 
times during the summer to be sure no moth has got in. They should 
be put away also before moths are about. 
Game, To Keep from Tainting. 
Game may often be made tit for eating when apparently spoiled, by 
nicely cleaning it and washing with vinegar and water. If you have 
birds which you fear will not keep, pick them and empty them, rinse 
them and rub them over with salt outside and in; have in readiness a 
kettle of boiling water, and plunge them in one by one, holding them 
by the legs and drawing them up and down, so that the water may pass 
through them. Let them remain in for 5 or 6 mins., then hang them in 
a cool place. When perfectly drained, rub them outside and in with 
black pepper. The most delicate birds may be preserved in this way. 
Thoroughly wash them before roasting or otherwise cooking them. 
Pieces of charcoal put about meat or birds will preserve them from 
taint, and restore what is spoiling. Poultry or birds should be drawn 
and wiped dry, and a bit of charcoal put into the body and over the 
outside of each; it will keep them nicely; or they may be kept in a pot 
lined with zinc, with bits of ice between them. Pepper keeps them 
from flies. 
Glass, To Break in any Form. 
On the edge of a piece of glass make a small notch with a file; then 
take the end of a tobacco-pipe or a rod of iron about the same size, heat 
it red hot, apply it to the notch and draw it slowly along the surface of 
the glass in whatever way you wish to bre&k it; in this way a crack 
will be made in the glass and will follow the direction of the iron. To 
cut round glass bottles and flasks in the middle, dip a worsted thread in 
spirits of turpentine and wrap round them; when the worsted ia 
fastened on the glass, set it on fire. 
Grasshoppers, To Utilize. 
If desiccated and ground, grasshoppers are useful as a fertilizer, and 
also furnish good food for all insect-feeding birds. For all young domes- 
tic fowls, there is no better food. They contain silicic acid in a soluble 
state, and are especially adapted for young birds, increasing the growth 
of feathers. 
Hams, Pickle for Curing. 
Boil together £ lb. of sugar, If lbs. of salt, £ oz. of saltpetre, and \ oz. 
of potash. When the dirt from the sugar has risen to the top, skim it 
off and pour the pickle over the meat, which should be left in the solu- 
tion 4 or 5 weeks. 
Harness, Working Team. 
Martingales should not be used on working teams. Buckle the hames 
tight enough at the top to bring the draft-iron near the center of the 
collar. It gives the collar an uneven bearing, if too low, and also in- 
terferes with the action of the shoulder. OLD DB. CAKLm’s RECIPES. 
Honey, To Keep Without Candying, 
To keep honey all the year round without candying, it is only neces- 
sary to place the honey, which has previously been nicely strained, in a 
pan or pail, which may be placed inside of another one, putting 3 or 8 
bits of wood under the pail containing the honey to prevent it from 
burning upon the bottom, then fill the outer one with water and just 
bring to the boiling point, skimming off the wax and all foam which 
gathers upon tlxe top. As soon as it comes to the boiling point, remove 
from the stove, and after a few mins, skim, and pour into jars to cool. 
Cover tightly and place in a cool cellar. It will pay for the trouble. 
Honey, To Strain. 
There are often ends of honeycomb left from the beautiful pieces 
served at table. When these accumulate, it is best to melt and strain 
them; put them in a tin cup in an open oven, and when melted, strain 
through a piece of coarse book-muslin. If there are any bits of “bee 
bread ” they will remain in the muslin, while the honey and wax run 
through. When the honey is cold, remove the cake of wax from the 
top, wash it well in cold water, melt it, and mould in a thimble or in an 
egg-cup; this will be useful in the work-basket, and the honey will be 
found an excellent addition to hot biscuit. 
Ice Water, To Preserve. 
Cover the entire pitcher with a hat-shaped cover of 3 thicknesses of 
paper, with a layer of cotton batting | in. thick between them. 
Ice, To Preserve In a Refrigerator. 
Wrap it in several thicknesses of newspaper. 
Jellies, To Keep from Moulding. 
Drop a piece of white writing paper into brandy or alcohol, after it 
has been cut just the size of the tumbler, then lay it upon the top of the 
jelly. Some use the white of egg, the same as for the outer covering. 
Some cover the surface with pulverized loaf sugar about i in. thick. 
Then cover a paper on the under side with the white of an egg and 
paste over the top of the tumbler. 
Kerosene Oil, Test for. 
Into a tumblerful of water at 110° Fahr., stir a tablespoonful of the 
oil to be tested, and leave till the oil reaches about the same temperature. 
As the oil floats on the surface, pass a lighted match over it. If the oil 
does not ignite it can be safely used; but if it does ignite, do not use it 
whatever the price may be. Another test is to fill a narrow test-tube 
with the oil to be tested; close it with the finger, invert it, and plunge 
entirely in water of 140° Fahr.; if. when the temperature has descended 
to 110'-', any gas bubbles are seen in the closed upper part of the test- 
tube, the oil contains dangerous inflammable vapors. All vapors of 306 
old dr. carlin’s recipes. 
petroleum are inflammable, so it is not necessary to ignite them; the 
fact of their presence in the oil is sufficient to condemn it. 
Soak your lamp wicks in vinegar and dry before using. The flame 
will be much more brilliant, without in the least increasing the con- 
sumption of the oil. This will also prevent their easily smoking. 
Lamp Light, To Make Brilliant. 
Lampwicks, To Make. 
Sometimes housekeepers get out of lampwicks and it is well to know 
how to make a substitute. Take a strip of Canton flannel 3 times as 
wide as you want the wick to be and as long as you wish. Fold the 
fleecy side in so that it will be of 3 thicknesses and baste it up the side. 
It is then ready for use. 
Fry 3 or 4 good-sized potatos in it until they are brown and the lard 
will be like new. 
Lard, To Sweeten. 
Lard, To Sweeten. (2) 
To take strong taste and smell out of lard, dissolve 1 heaping table- 
spoonful of green copperas in 1 gal. of water; put the lard into the 
water and churn it thoroughly; separate, and melt the lard and put 
into it i tablespoonful of soda or saleratus; try and skim until no water 
remains in it. 
Lard, Scorched, To Cleanse. 
When the lard gets scorched by frying doughnuts, as it sometimes 
will, it can be made nice again by slicing a raw potato into thin slices, 
and dropping into the kettle and frying till quite brown. They absorb 
all the bitter taste, and collect the dark specks on their surface, and 
make the lard fit for use again. Another way to cleanse lard in the 
frying-pan is, just before you set your kettle away, to pour in some 
boiling hot water, and let it stand and cool. When jmu wish to use it 
again, take a knife and run around the edge of the lard; lift it from the 
kettle, and lay it bottom side up on a flat plate; scrape off all the brown 
coating for the soap grease; turn out the water and cleanse the kettle; 
if any water stands in drops on the lard, let it drain off, and your lard is 
pure and sweet. 
Oil of Lavender as a Preservative. 
Oil of lavender keeps books from moulding; a few drops only need be 
used. A single drop of this oil will prevent 1 pt. of ink from moulding. 
Paste may also be kept from mould by this addition. Leather is also 
protected from injury by the same agency. 
Leather, To Preserve and Make Waterproof. 
1 part tallow, 1 part best sperm oil, 1 part tar; melt the whole and 
apply to the leather; while hot, make repeated applications until the old dr. carlin’s recipes. 
307 
leather is saturated. You can apply the above in its boiling state to 
leather without fear of injuring it. 
Leather, To Make it Wear. 
It is said 2 parts of tallow and 1 of resin, melted together and applied 
to the soles of new boots or shoes, as mucli as the leather will absorb, 
will double their wear. 
Lemon-Peel, Tincture from Scraps of. 
Fill a wide-mouthed pint-bottle full of brandy, or proof spirits, and 
whenever you have bits of waste lemon rind, pare the yellow part very 
thin, and drop it into the brandy. This will strongly impregnate the 
spirit with essence of lemon, and form an excellent flavoring for tarts, 
custards, etc. 
Lemons, To Keep the Rind and Juice of. 
Grate the rind and mix it with an equal quantity of sugar; bottle, 
cork, and seal. Squeeze and strain the juice, and to 1 pt. allow lbs, 
of sugar; leave it a day or two in an open vessel, then skim, bottle, cork, 
and seal. 
Lemons, Uses in a Family. 
Lemonade is one of the best and safest drinks for any person, whether 
in health or not. It is suitable to all stomach diseases, is excellent in 
sickness — in case of jaundice, gravel, liver complaint, inflammation of 
the bowels and fevers. It is a specific against worms and skin com- 
plaints. The pippins crushed may also be mixed with water and sugar 
and used as a drink. Lemon juice is the best anti-scorbutic remedy 
known. It not only cures the disease, but prevents it. Sailors make a 
daily use of it for this purpose. A physician suggests rubbing of the 
gums daily with lemon-juice to keep them in health. The hands and 
nails are also kept clean, white, soft and supple by the daily use of 
lemon instead of soap. It also prevents chilblains. Lemon is used in 
intermittent fevers mixed with strong, hot, black tea or coffee, without 
sugar. It is valuable also to cure warts, and to destroy dandruff on the 
head, by rubbing the roots of the hair with it. In fact, its uses are 
manifold, and the more we employ it externally, the better we shall 
find ourselves. 
Life Preserver, A Very Simple. 
It is said that if a person falls into the water a common felt hat can 
be used as a life-preserver. If the hat be placed upon the water, rim 
down with the arm around it pressing it slightly to the breast, it will 
bear a man up for hours. 
The meat should first be wiped clean and dry. Some sprinkle it well 
in all parts with salt. Others use black pepper plentifully (washing and 
wiping it well before using it to remove the pepper or salt), and then 
Meat, To Keep in Hot Weather. 308 
old dr. carlin’s recipes. 
hang it in the coolest place possible—some in the well, others in a 
cellar. Perhaps the best precaution is to wrap it in a dry cloth, and 
cover it with charcoal-dust. Some people use wood-ashes, but charcoal 
will even remove a slight degree of taint. Mutton is improved, as well 
as preserved, for a short time, by wrapping it in a cloth wet with 
vinegar, and laying it on the bottom of a dry cellar. All kinds of meat, 
including fish and fowl, may be preserved in brine for a longer or 
shorter time. 
Mustard should be mixed with water that has been boiled and allowed 
to cool. Hot water destroys its essential qualities, and raw cold water 
might cause it to ferment. Put the mustard in a cup with a small 
pinch of salt and mix with it very gradually sufficient boiling water to 
make it drop from the spoon without becoming watery. 
Mustard, To Mix. 
Nails, Biting the. 
Children can generally be prevented from putting them to the mouth 
by dipping the finger ends in some bitter tincture. If this’ fails, each 
finger must be encased in a stall until the desire to bite them ceases. 
Nest Eggs, To Make. 
Break a small hole in the small end of an ordinary hen’s egg, take out 
the contents, and after it is clear inside fill it with slaked lime, tapping 
it to make it contain as much as possible. When full, seal it up with 
plaster of Paris and it can not be distinguished by the hen from the 
other eggs and will not, like other eggs, crack by being frozen. 
New Wood, To Remove the Taste of. 
Scald the vessel well with boiling water, letting the water remain in 
it till cold. Then dissolve some pearl-ash, or soda, in hike-warm water, 
adding a little bit of lime to it, and wash the inside of the vessel well 
with this solution. Afterward, scald it well with plain hot water and 
rinse it with cold before you use it. 
Nutmeg, Tincture of. 
A very useful tincture of nutmeg, ready for immediate use, may be 
made by adding 3 ozs. of bruised or grated nutmeg to 1 qt. of brandy. 
A smaller quantity may be made, by observing the same proportions. 
This will be a very grateful addition to all compounds in which nutmeg 
is used; a few drops will suffice to impart a flavor. 
Paint Brush, To Make Soft. 
Paint brushes that are hard as a bone can be cleaned perfectly, and be 
made soft and silky, by putting into soft soap for a day or two, when 
the paint can be washed out. See that the soap does not extend up 
over where the bristles are fastened, as it would cause them to fall out. OLD DR. CARLIN 
RECIPES. 
309 
Paint Odor, To Neutralize. 
It is said on the authority of one who has tried the experiment, that a 
handful of hay placed in a pail of water in a newly-painted room will 
entirely neutralize the odor of the paint. 
Painting Boats. 
In painting boats, use raw oil, as boiled oil mixed with the paint 
makes it blister and peel from the wood. 
Paper, To Oil. 
Brash boiled oil over sheets of paper, and suspend them until dry. 
This makes it waterproof, and a good cover for preserve jars, etc. 
Peat, To Estimate Quantity of. 
In the ordinary beds peat will weigh from 2,100 to 2,400 lbs. per cu. 
yd.; 1,340 to 1,490 lbs. if drained in the bed; 820 to 880 lbs. if air dried, 
when it will be reduced to about i or 1-6 its original bulk. 
Pickles, To Detect Copper in. 
Take small pieces of the pickle and put them into a bottle in which is 
a little ammonia, diluted with i its quantity of water. Shake it all up 
well, and if there is any copper present, the liquid will turn blue. 
Rag Carpet, To Renovate. 
Stretch it down on the floor nicely; now get a board 1 ft. wide and 
the length of the breadth of each strip of carpet; this is to keep the 
stripes even; take a small paint brush, one large and one small one are 
handy. You have a dark color of extract of logwood, paint the plain 
stripes this color, then for the bright stripes take bluing and yellow dye, 
made by dissolving 2 tablespoonfuls of copperas in hot or boiling water, 
then to set the color, brush over the yellow strong concentrated lye 
water, also over the dark. The blue will not fade. 
Refrigerator, Cheap. 
Take a large tight box of the inquired size, and put some broken 
blocks on the corners for legs. Then take a small box, having a space 
for at least 6 ins. on the sides and bottom. Place a layer of powdered 
charcoal, first sawdust or some other good non-conductor upon the 
bottom, and set the small box in. Make a closely fitting cover for each 
box. The ice should be placed in the box in some tin vessel, so ar- 
ranged that the water will run off through the bottom of both boxes. 
If kept in a cool place, a small quantity of ice per day will be all that is 
required. 310 
old dr. carlin’s recipes. 
Sausage, To Keep. 
Stuff them and pack in a stone jar, using plenty of salt. Put in a 
layer of sausage, then one of salt, and so on until your jar is full or the 
sausage gives out. Put enough salt on top to exclude the air. When 
preparing for the table, soak 2 or 3 days. In warm weather the water 
should be changed 2 or 8 times a day. 
Scorches, 
Scorches made by overheated flat-irons can be removed from linen by 
spreading over the cloth a paste made of the juice pressed from 2 
onions, h oz. of white soap, 2 ozs. of fuller’s earth, and | pt. of vinegar. 
Mix, boil well and cool before using. 
Sheep, To Protect from Dogs. 
Provide 15 or 20 sheep in a flock of 100, each with a globular bell 
about as large as a teacup: this is said to be the best plan known. 
Silks and Satins, To Choose. 
A silk should be soft, smooth on the surface, and brilliant or glossy, 
not thin, flimsy, or stiff. Stiff silks cut into holes. The purchaser 
should carefully feel the silk, and gather it into folds. If the folds are 
round and full the silk is soft, if they are stiff and angular the chances 
are that the dress will cut in the folds when made up. Hydrochloric 
acid is a powerful solvent of silk, although it has little or no effect on 
cotton or wool, at least for a long time. The purchaser of a silk has only 
first to buy or obtain a few inches of it, and drop a little hydrochloric 
acid — to be had at any chemist's — on the center of the piece; if it be of 
pure silk, a hole will be made; if there is cotton in it those threads will 
remain. 
Silks, Two Ways to Judge of. 
Note the closeness and evenness of the rib in it, and hold it to the 
light to judge the better of this. That shows the texture. Then crush 
it in the hand and release it suddenly. If it springs out quickly and 
leaves no crease behind, it has verve, and the quality of the silk is deno- 
ted by the verve. 
Sink-Spouts, Frozen, To Thaw. 
Pour boiling water through a piece of lead pipe, the end of which is 
against the ice to be thawed. If this is continued, the pipe being kept 
against the ice a foot or more per min. can be thawed. To thaw out 
waterpipes that are inaccessible, surround small India rubber tubing 
with coiled wire so as to stiffen it, so that it can be inserted far into the 
pipe. Then pass a current of steam, from a small boiler over a charcoal 
furnace, through the tube. This acts at once, except when the course 
is irregular, when the pipe can only be thawed by the direct application 
of heat. old dr. carlin’s recipes. 
311 
Sleeping-rooms, Ventilation of. 
Few appreciate the importance of properly ventilating bedrooms. If 
persons, who think this subject is not worth a second thought, will step 
upon weighing scales before retiring and then again in the morning, 
they will find that their actual weight is considerable less in the morn- 
ing. It is said that the average throughout the year will be more 
than 1 lb.; that is, at night there is a loss of at least 1 lb. of matter, 
which has gone olf partly from the lungs and partly through the 
pores of the skin. This consists of carbonic acid and decayed animal 
matter, or poisonous exhalations. From this we see the necessity of 
thorough ventilation, especially where 2 persons occupy the same 
room. Every mistress of a family should, therefore, see that not only 
all sleeping rooms in her house can be well ventilated at night, but 
that they actually are so. The window should be left open to admit 
fresh air, taking care that the draught does not cross the bed. The 
debility of childhood, the lassitude of domestics, and the ill-health of 
families are often caused by neglecting to supply pure air. The rooms 
of invalids should be ventilated by opening windows in the corridor 
or apartment adjoining. A simple plan for ventilation, but effective, 
is to cut a piece of board exactly as long as the breadth of the window 
and 8 ins. wide. Raise the sash, place the slip of board on the sill 
and draw the sash down closely upon it. There will be no draft in 
consequence of this displacement of the sash at its lower part, if the 
slip fits well. But the top of the lower sash will overlap the bottom of 
the upper one, and perpendicular currents of air, not felt as draft, will 
enter and leave the room between the two bars. 
Stocking, To Knit. 
The stitches should be cast on double yarn, 2 stitches taken up 
through each loop. After knitting 8 or 10 rows round, you should turn 
directly back, and knit on the wrong side; this makes a little elastic roll 
at the top. Or you may seam every 2 stitches if you please. This is 
done by knitting 2 stitches and pearling 2. Ladies’ stockings should be 
narrowed 7 or 8 times, after 4 or 5 ins. have been knit from the top. 
The narrowing should be done on each side of the seaming needle, and 
5 or 6 rows knit between, each time. A long heel makes a better 
shaped stocking than a short one, especially if gores are knit into the 
sides. Gores are knit thus: knit round the foot of the stocking once, 
and narrow at the beginning of one side needle, and the end of the 
other. The second time of going round, knit through the instep needle; 
knit 2 stitches on the side needle, narrow; then turn back and knit the 
instep needle on the wrong side, just as you did in knitting the heel; 
knit 2 stitches in the same way from the side needle, and narrow; slip 
the stitch you have narrowed back upon the side needle, and knit on 
the other 2, which belong there; then turn back and knit round the 
stocking after the usual manner. This knitting the instep needle twice, 
when you knit the others once, will produce a hole each time; but 
narrowing the last double knit stitch with one from the side needles 
every time you go round remedies the evil. The first side you knit, after 
leaving the instep, knit 2 stitches, and narrow by slipping one stitch 
under the other; at the last side needle leave 4 and take 2 stitches up 
together. The heel must contain just 4 of the stitches in the whole 312 
old dr. caklin’s recipes. 
stocking. When nearly done, it must be narrowed 7 or 8 times before 
it is fastened together, by placing its 2 halves side by side, and knitting 
2 stitches together with a third needle. Some finish it in this way: 
they take just £ the stitches of the heel in the middle of the needle, 
leaving 1 on one side and 1 on the other; they knit the middle only; but 
each time they take up one stitch from the side, and narrow it with one 
on the middle until all the side stitches are gone. The foot is formed by 
taking up the loops on each side of the heel. Before these are knit, the 
side needle should be widened by taking up an additional loop at the 
end of every 3 stitches; it should then be narrowed at the corner of the 
side needles until the foot is small enough. The toe may be formed by 
dividing the stitches in such a way that £ will be on the instep needle, 
and 1 on each of the others. Knit 2 stitches at the beginning of the 
instep needle, and then narrow by slipping 1 of the 2 next stitches 
under the other; at the end leave 4 stitches, and narrow by taking up 2 
stitches at once; slip, and bind in the same way at the beginning of one 
side needle; and narrow by taking up 2 at once, at the end of the other. 
Another way is to narrow every 7 stitches when you begin the toe; knit 
7 rows, and then narrow every 7 stitches again; knit 6 rows and narrow 
every 6 stitches; knit 5 rows, and narrow every 5 stitches, and so on to 
the end. Children’s socks and little shoes are also useful and pleasant 
lady’s work. 
Suet, To Keep. 
Take that which is the firmest and free from skin and veins. Remove 
these and let the suet melt gradually, then pour it into a pan of ice 
water or cold spring water. When it is hard, wipe it dry and put it in 
a cool, dry place. It can be kept a year. When it is needed for use, it 
must be scraped carefully. 
Sumac, Cultivat on and Preparation of. 
In tanning the finer kinds of leather, especially the hard-grained 
moroccos, sumac is used; also as the base of many colors in calico and 
delaine printing. Great care must be taken in curing it. It is cut 
when in full leaf, and ivhen properly dried, is ground, leaves and sticks 
together. After cutting it must not be exposed to heavy dew or rain, 
as it will be materially injured. When in full bearing, an acre will 
produce at least 3 tons; which, when ready for market, is worth from 
$80 to $100 a ton. It costs the curers 1 cent per lb. in the green state. 
It is best to plant it in rows, so as to cultivate between either by seed or 
cutting of the roots. Cuttings can readily be obtained as sumac is as 
tenacious of life as blackberry or horse-radish. It needs only one 
planting, and the crop can be gathered any time from July to the time 
of frost. If cut early in the season and annually, the leaves and the 
stocks can be ground together. If not cut until the stock has formed 
into solid wood, the leaves must be stripped from the stock which is 
thus wasted. There is little increase in the weight of the leaves after 
the middle of July. 
Tassels, To Make. 
Very pretty tassels may be made at home by the following directions, 
and if the work is carefully done, they avoid the irregular, unfinished old dr. carlin’s recipes. 
313 
look that is apt to mark home-made articles; They are expensive 
adjuncts to purchase and are easily soiled, particularly on window 
shades, so that it is well to know now to replace them. Cover 3 large 
button moulds after the usual manner with cloth or silk. Sew on a 
thick fringe round the edge of one; either yarn may be used or ready- 
made fringe. Join the upper button-mould to the lower round of the 
edge with a few blind stitches, and sew the cord which is to suspend it 
in the center of the top button. If a more elaborate head is desired, 
insert a twist spool, or a larger one, covered with silk between the but- 
tons. To make very large and heavy tassels you can use very large 
button-moulds and spools; put embroidered ribbon or upholster’s braid 
or gimp round the spool, join neatly, a*hd substitute cord for yam or 
worsted fringe. 
Tattoo Marks on the Skin, To Remove. 
Cover the mark with a plaster that will blister; after keeping the 
place open about a week with an ointment, dress it to get well. The 
tattoo-marks will disappear as the new skin grows. 
Tea-Kettle, To Prevent Rust Forming in. 
In the bottom of the kettle keep 1 or 3 oyster shells. When water is 
wanted, pour it off carefully, so as not to stir up the sediment. Do not 
let water stand in the tea-kettle when not in use. 
Tight Ring, To Remove. 
When a ring happens to get tightly fixed on the finger, as it will 
sometimes do, a piece of common twine should be well soaped, and then 
be wound round the finger as tightly as possible, or as can be borne. 
The twine should commence at the point of the finger, and be continued 
till the ring is reached; the end of the twine must then be forced 
through the ring with the head of a needle, or anything else that may 
be at hand. If the string is then unwound, the ring is almost sure to 
come off the finger with it. Or, soap the finger well, and slip the ring 
up while it is soapy, holding the finger up for a time first. 
Vermin, To Cure. 
Boil potatos with jackets on, then apply the water as soon as it is 
cool. It is immediate death to vermin. In 2 days thereafter the eggs 
(or nits) will all be hatched out, and be too young to lay more; then 
apply the potato water again, and success is complete, and vermin 
trouble over for that season. 
Water, Boiling. 
When water has once been made to boil, the fire may be very much 
lessened, as but little heat is required to keep it at a boiling point. 
There is no advantage whatever in making water boil furiously; the 
heat will escape in steam, without raising the heat of the water. 314 
OLD DR. CARLIN’S RECIPES. 
Windows, Washing. 
Take out the dust that hardens in the corners of the sash with a 
narrow-bladed, sharp-pointed wooden knife. To polish the glass, use 
dry whiting. They must first be washed with weak black tea mixed 
with a little alcohol. 
Writing, To Obliterate. 
Recently written matter may be completely removed by a solution of 
chlorine gas in water Wash the written paper repeatedly with this, 
and afterward wash it with litne water, to neutralize any acid which 
may be left. The writing will thus be x-emoved. If the writing is 
old, the preceding process will not be sufficiently efficacious, owing to 
the change which the ink has undergone. In such a case, the writing 
must be washed with sulphate of ammonia, before the solution is 
applied. 
USEFUL HINTS. 
Potatos, any time of the year, can be made mealy if boiled in salt 
and water and drained, and then covered with a thick towel and left in 
back of the range 5 mins. 
To retain the color of any vegetable, plunge it into cold water after 
boiling. 
Cooks make the mistake of boiling things too much. After reaching 
the boiling point, meats should simmer. The toughest meats can be 
made tender by so doing. 
It is always best to underseason rather than to overseason food. 
When anything is accidentally made too salt it can be counteracted by 
adding a tablespoonful of vinegar and a tablespoonful of sugar. 
Meats of any kind should not be washed, but wiped with a towel to 
preserve the juices and quality. 
It is Well to Know 
That fish can be scaled much easier by dipping into boiling water 
about 1 min. 
Salt fish are quickest and best freshened by soaking in sour milk. 
That milk which is turned or changed may be sweetened and rendered 
fit for use again by stirring in a little soda. 
That salt will curdle new milk; hence, in preparing milk porridge, 
gravies, etc., the salt should not be added until the dish is prepared. 
That fresh meat, after beginning to sour, will sweeten if placed out of 
doors in the cool air over night. 
That kerosene will soften boots or shoes which have been hardened by 
water, and render them pliable as when new. 
That kerosene will make tin tea-kettles as bright as new. Saturate a 
woolen rag and rub with it. It will also remove stains from cleaned 
varnished furniture. 
For poisoning from phosphorus, as when children suck matches, give 
a tablespoonful of magnesia and then, freely, gum arabic water; less 
magnesia if only a little phosphorus is taken. OLD DE. GAELICS EKCll’ES. 
315 
Ammonia taken raw by accident—give new milk, olive oil, ice in bits; 
bind ice on the throat. 
Poultices are the better for the addition of a little sweet or castor oil 
and a few drops of laudanum. 
Turnip-peel, washed clean and tied in a knot, imparts a flavor to soups. 
Celery leaves and ends serve the same purpose. 
Meat and poultry will lose their flavor and firmness if left in the water 
after they are done, as will also fish, which will break in pieces. 
The habit of eating feathers is a morbid desire in poultry, the result 
of close confinement and a want of fresh meat, or food containing 
nitrogen. 
Whenever you see your sauce boil from the side of the pan you may 
know that your flour or corn-starch is done. 
When a well is cleared out, if any offensive substance is found in it, 
have the bottom sprinkled with 2 or 3 qts. of quicklime. 
A store-room should be dry, clean and cool. In the coolest and driest 
part should be kept the jams, pickles and preserves. Tin boxes must 
hold biscuits or cakes. Coffee should not be kept in quantities unless it 
is unroasted, which is the best way to buy it; the berry, if not roasted, 
will improve by keeping; if roasted it loses its flavor, even when kept 
in tins. 
Soap should be bought, for cheapness, by the cwt., if possible; if not, 
by the bar; it should be cut in pieces for use, and put in a drawer, or on 
the floor of the store-room to dry and harden slowly, which will make it 
last much longer. 
Starch must be kept in a dry place. 
Sugar, sweetmeats and salts must be kept very dry. 
Rice, tapioca, sago, etc., must be kept close covered, for fear of insects. 
Lemons should be purchased, for keeping, in June or July, when they 
are cheapest. They must hang in netted bags. 
Eggs may be preserved by brushing over with gum, then lay them in 
a cool place, or they may be washed with quicklime, saltpetre and 1 oz. 
of cream of tartar. 
The housekeeper should always have a ball “of string, a hammer, 
nails, a pair of scissors, and a box of gum in her store-room. 
Spices must be kept in tins. Pickles and dry preserves and lemon 
peel in glass bottles, which may be hermetically closed by means of 
gelatine caps. Gelatine mixed with glycerine yields a compound which 
is liquid when hot, but becomes solid by cooling, at the same time 
retaining much elasticity. To apply it, dip the neck of the bottle into 
the liquid mixture, and by repeating the operation the cap may be made 
thicker. 
Flour should be kept in a barrel, with a flour-scoop to dip it, a sieve to 
sift it, and a pan to hold the sifted flour, either in the barrel or close 
by it. 
Indian meal should only be bought in small quantities, not more than 
15 or 20 lbs. at a time, and kept in a covered keg or tub where it can be 
very cool and dry. Always get it freshly ground if possible. 
Oat meal, cracked wheat, maccaroni, pearl wheat, tapioca, sago, etc., 
are all better bought in small quantities. They must all be kept in cov- 
ered jars or closed boxes. These are very healthy and form excellent 
dessert. 
Keep butter in the dryest and coldest place that can be found. The 
same rule applies to lard. 316 
OLD DL. CAKLIn's KECIl'ES. 
Keep salt in the dryest place possible. Fine salt is, of course, best for 
table use, but coarse salt is much better for cooking. 
Soda slaould be bought in small quantities and then kept tightly 
corked, since if it grows damp it is impossible to use it properly. 
The spices are better kept in tin boxes, labeled carefully and covered 
tightly. 
If molasses is purchased by the barrel it should be placed in the cellar. 
Otherwise it may be kept in a demijohn or jug in the pantry, but neither 
must be corked or bunged tightly. 
Keep cheese in a tight tin box where it is cool and dry. Neither cake 
nor bread should be exposed to the air. 
Smoked beef and hams, when cut, should be hung in a coarse linen 
bag, closely tied up to keep them from the flies. 
The best vinegar is made of wine or cider. Buy a half-barrel of it and 
set it in the cellar, and then you will know what you are using. Never 
put pickles in glazed ware, as the vinegar will unite with the glazing 
and form a poisonous compound. HOUSE PLANTS AND BIRDS. 
In selecting plants, take those whose leaves are of a deep green; also 
those that are short and bushy and have no bloom on them. If any are 
in bloom, cut otf the flowers before planting, as this will only delay the 
bloom a short time and greatly strengthen the plant. Plants reared in 
a greenhouse or under frames should be kept a short time in the pots 
before setting them in beds, placing them out of doors in the daytime 
and taking them in at night, to make them hardy and prevent them suf- 
fering from the night air. When plants are placed in a cold frame, be 
careful to lift the frame during the daytime, or the moisture that gathers 
on the inside of the glass will fall upon the plants and kill them. 
An excellent dressing for all kinds of flowers is made of quicklime. 
The fertility of the soil, where flowers are growing, should be improved 
as much as possible, so that the seeds will be mature, ripe, and plump. 
Any dressing that is used should be spread around the flowers, and 
raked in thoroughly. The brilliancy of white flowers, or roses, having 
nearly white petals, will be greatly improved by surrounding the roots 
of growing plants with iron, sand, and unlcached ashes. If you have 
plenty of wood-ashes, a dressing of them should be spread over , the 
ground about j in. deep, and raked into the soil. A supply of oxide of 
iron can be obtained in the form of the dark-colored scales that fall 
from the heated bars of iron, when the blacksmith hammers the metal. 
If iron turnings and iron filings, which can be obtained at the machine 
shops, be worked into the soil near flowers, in a few years, all the 
minute fragments will have been dissolved, and furnish the choicest 
material for painting the gayest colors of the flower garden. 
Plants that are to be taken from the ground to be kept in the house 
during the winter, should be potted as early as September, before fires 
are built, in order that they may become accustomed to the more con- 
fined air. 
CARE OF PLANTS. 
For potting plants, the mould should be light and loamy, the fertiliz- 
ing material used being well decayed. Use but very little of any kind 
of fertilizer, if the soil is rich of itself. Put several small pieces of bro- 
ken pottery in the bottom of the pot, to assist the drainage; and when 
you set out the plants, keep them well down in the pots, and press the 
mould around the roots. The top of the flower-pot should be about | 
in. above the surface of the mould. Plant slips close to the sides of the 
pots and in small pots. Plants should be repotted in larger pots, when 
the roots have become matted around the sides and bottom of the pots. 
In repotting plants it is not necessary to remove any of the mould from 
the roots, but simply to fill in the space in the larger pot with rich, new 
mould. Great cai'e is needed in the treatment of plants. If they drop 318 
old dr. carlin’s recires. 
their leaves, they have been injured either by over-potting, over-water- 
ing, over-heating, by exposure to cold, by applying too much of such 
stimulants as guano, or by any other means by which the fine rootlets 
that feed the plant have been destroyed, and disease induced that may 
lead to death. In either case, let the soil in which the plant is potted 
become nearly dry; remove the plant from the pot, crush the ball of 
soil in which the roots are enveloped, just .enough to let the sour, outer 
crust of the ball be shaken off; repot the plant in dry soil. Any fresh soil, 
mixed with equal bulk of leaf-mould or street-sweepings will do, using 
a new flower-pot, or having washed the old one so that the moisture 
can freely evaporate through the pores. Do not over-feed sick plants 
any more than you would sick people. The pot should only be large 
enough to allow about 1 in. of soil between the pot and the ball of roots. 
After watering the plant enough to settle the soil, do not apply any 
more until it has begun to grow, unless the atmosphere is so dry that 
the moisture has entirely evaporated from the soil; then give what water 
is needed, or the plant may die from starvation. The danger to be 
avoided generally, is saturating the soil with too much water. 
GENERAL DIRECTIONS. 
Bulbous Flowers, To Make Blossom. 
Fill a flower-pot half full of quicklime, and the remainder with good 
earth, plant your bulbs and keep the earth damp. The heat of the lime, 
tempered by passing through the earth, will cause the bulbs to send 
forth shoots to blossom. 
Charcoal, Effect of on Flowers. 
The colors of red and violet flowers are rendered extremely brilliant 
by covering the earth in their pots with about £ in. of pulverized char- 
coal. Charcoal does not affect yellow flowers at all in this way. 
Fallen Leaves, To Utilize. 
Fallen leaves are excellent to mix with hot-bed material, as they do 
not heat so rapidly as stable-manure, and hence last longer and main- 
tain a more regular heat. They are also excellent to put round cold 
frames for the protection of half-hardy plants. Put a board up to the 
height of the frame boards about a foot from them and fill leaves in 
between. The bottom of the frames may be filled in with the leaves if 
the plants are at all tender. For potting plants and for flowers in gen- 
eral there is nothing better than fallen leaves that have been 2 or 3 yrs. 
decaying. 
Geraniums, To Keep in Winter. 
Take the plants out of their pote, trim off the leaves and outer 
branches, shake off all the soil from the roots, hang them in bunches, 
roots upward, in a dry, dark closet or cellar where they cannot be 
touched by the frost. In the spring repot them in good, rich soil. old dr. carlin’s recipes. 
319 
House Plants, To Make Grow. 
1. A most excellent thing is said to be to saturate the earth around 
them every day with the coffee left over at breakfast. 
2. For house plants, 5 or 6 drops of ammonia to every pt. of water, 
once a week, will make them flourish. 
House Plants, To Prepare Earth for. 
Put together equal parts of the 3 following things — soil from the 
sides of a barn-yard, well-rotted manure, and leaf mould from the 
woods, or earth from the inside of an old tree or stump. Add a small 
quantity of sand. For cactuses, put as much sand as of the other 
materials and a little fine charcoal. 
Insects on Plants, To Discover. 
When the leaves of plants curl up or are of a reddish or yellow tint, 
you will find the plants are infested by a very small green insect or else 
by red spiders. To destroy these, scald some common tobacco with 
water until the latter is colored yellow, and sprinkle the leaves of the 
Elants with it, when cold. Pass the stems and leaves of the plants 
etween the fingers, shake the plant well and water the bed thoroughly, 
as this will destroy most of the insects shaken from the plant. 
Moss on Trees. 
This may readily be destroyed by using a whitewash of quicklime and 
wood ashes. 
Plants, Creeping, Pegging Down. 
The first bloom of verbenas and lobelias should be picked off, and as 
the branches extend they should be pegged down closely to the ground. 
As they lengthen they will take root and thus drawing a great deal of 
moisture from the soil they will cover a large space and bloom freely. 
In this way a lobelia will cover a sq. ft. and a verbena a sq. yd. of ground. 
Plant-Protector, A Newspaper. 
Paste together several newspapers and fold the edges over strings, 
thus making a screen, which can be suspended or spread loosely over 
the plants in such a manner as to form an excellent protection for the 
young shoots from cold in winter and also from the sun’s rays in 
summer. 
Propagating Plants. 
Do not let geraniums and calceolarias bloom too soon, but pinch off 
the first flowers that appear and pinch out the eyes of all straggling 
branches, and they will at once throw out side-shoots, thus forming 
healthy, strong and well-shaped plants. In selecting plants take those 
whose branches are close to the surface of the soil. 320 
old dr. caklin’s rkoipks. 
Roses, Soot Tea for. 
Get soot from a stove or chimney where wood is used for fuel, put it 
into an old pitcher, and pour hot water upon it. When cool, use it to 
water your plants every few days. When it is all used, till up the 
pitcher again with hot water. The effect upon plants, especially upon 
roses that have almost hopelessly deteriorated, is wonderful in pro- 
ducing a rapid growth of thrifty shoots, with large thick leaves, and a 
great number of richly-tinted roses. Never despair of a decayed rose 
till this has been tried. 
Seeds, Vitality of. 
If seeds are too old they will not germinate. If properly gathered 
and preserved, beans and peas will retain their vitality 2 yrs.; beet and 
tomato, 7; cabbage and turnip, 4; carrot and sweet corn, 2; cucumber, 
melon and squash, 10; onion and parsnip, 1; radish and lettuce, 3. 
Slugs, Rose, To Destroy. 
In the morning, while the leaves are covered with dew, sift wood 
ashes on them, being careful to turn the branches over, so that the 
slugs on the underside of the leaves will get their share of the siftings. 
If the leaves are not covered with dew, first sprinkle the bushes, and 
the ashes will then cling to the slugs and utterly destroy them. 
Water-Lilies, To Raise. 
In the following way, water lilies may be raised at home. Sink half 
of an old cask in the ground, cover the bottom with swamp mud and 
peat and then fill it with water. Early in the spring, dig the lily roots, 
and place them in the earth at the bottom of the tub. 
CARE OF BIRDS, 
Canaries. 
The canary must be kept perfectly clean. Strew the cage every 
morning with clean sand or fine gravel, as this is essential to the life and 
health of cage birds; give the birds a supply of fresh water every day, for 
drinking and bathing. During the moulting season, keep a small bit of 
iron in the drinking water. The food of the canary should be principally 
the small brown or summer rape-seed; some duckweed in spring, lettuce 
leaves in summer, and endive in autumn, with slices of sweet apple in 
winter, will do no harm, but bread and sugar should be avoided. A few 
poppy or canary-seeds, and a small quantity of bruised hemp-seed may 
be added to the above list, but the last should be used very sparingly. 
Cleanliness, simple food, and fresh, but not cold air, are necessary to 
the well-being of a canary. In the winter never hang the cage in a room 
without a fire, but, even then, if the sun shines and the air is not ex- 
tremely cold, it will do no harm to open the window. The cage should old dr. carlin’s recipes. 
be 1 ft. high, at least 8 ins. in diameter, and there should be perches at 
different heights. Care must be taken not to place the cage where a 
draft of air can strike the bird. Birds like cuttle-fish bone; a little hard 
boiled egg and cracker grated fine also agrees with them. Most birds 
that die are killed by bad seed; a piece of apple, a leaf of cabbage, or 
other green food will keep down the tendency to fever, and prevent 
constipation. Birds should bathe regularly every day. If they are 
sick and not inclined to eat, take away all the food for a day, and then 
only give soaked bread, in which there is but little moisture. 
Canary Birds, To Rid of Mites. 
Place a clean white cloth over the cage at night. The vermin leave 
the bird and gather upon the cloth. They are very small, red, and 
scarcely discernible with the naked eye. 
Mocking Birds’ Food, 
Mocking birds’ food may be made of corn meal and pea meal, one part 
each, thoroughly mixed; \ part moss meal; to the mixture add melted 
lard, not enough to make it too fat or greasy, and sweeten with molasses. 
The mixture should now be fried in a frying pan for about i hr.; stir it 
all the time, and be very careful not to let it burn. If made properly 
and put in a covered glass jar, it will keep for several weeks; but if not 
fried enough it will not keep. This food is healthful instead of being 
injurious to mocking birds and other birds of a similar nature, and they 
prefer it to all other food. Moss meal is prepared from moss seed, 
brought to this country from Germany, and pea meal is made of peas 
split and dried in an oven and then finely ground in a mill. 
Moulting. 
Moulting can not be prevented, but must be carefully assisted. 
Draughts of air must be carefully guarded against, as the greatest 
danger to which they are exposed is cold. If the cages are open ones 
they should be partly covered with a cloth or paper, to keep the birds 
warm, and need not be cleaned more than once a week, though fresh 
food and water must be supplied daily. Covering the cage, putting a 
little saffron in the water and giving them nourishing food will soon 
restore the plumage, more beautiful, if possible, than that cast off. The 
covering of the cage should be cast off gradually; then cleanse the cage 
thoroughly, and give the birds their ordinary food. While moulting, if 
the weather is fine and warm, the birds should be put in the sun for 1 
or 2 hrs. 
Parrots. 
Parrots must have strong, roomy cages; the best is the “indestructi- 
ble cage,” made of corrugated wire, with perches of lignum vitae. Parrots 
are very destructive birds, and if they can find a loose wire or weak 
spot in the cage, they will work with beaks and claws until it is entirely 
destroyed. Cockatoos and macaws are chained to a perch by the leg, and 
2 little tins, one to hold food and the other water, are fastened to the 
perch, and a large, flat tin underneath contains gravel, which is nec- 322 
OLD DK. CAKLLX’S DECILES. 
essary to their health. Parrots, being natives of the tropics, and very 
susceptible of cold, should be kept in a warm room dui'ing the wixxter, 
and carefully guarded from draughts, which often produce asthma, caus- 
ing the death of many parrots; yet, they require a good deal of fresh 
air, and plenty of water to drink and bathe in. Parrots should bathe 
once a week at least in summer, and if they will xxot bathe themselves, 
they must have tepid water poured over them from a watering-pot; 
then set them before a fix*e, or in the sun to dry, being very careful to 
have the cage dried thoroughly. Parrots frequently have the gout, and 
sometimes loose their toes from this disease, which is brought on by 
dampness. 
Their Food. 
The food for tame parrots is Indian coin, boiled and allowed to 
become cold, and canary seed. They like hemp seed, but it is too heat- 
ing for general use. They may have a moderate quantity of ripe fruit, 
and nuts of any kind; some are very fond of a little mealy potato, and 
crusts of bread or toast. Once a day you can give them as much white 
bread, soaked in fresh milk with a little sugar, as they will eat at one 
time. Food must not be left in the cage, as it will get sour and be inju- 
rious. Parrots must never be allowed to eat meat, however small the 
quantity, and the less butter and grease of any kind the better. They 
live to a great age if well cared for, and are so amusing and affectionate 
that it is a pity to have them die from neglect. 
To Teach them to Talk. 
A parrot can be taught to talk very quickly by placing him near 
another who can speak. If placed where they can hear but not see 
each other, the one will soon begin to imitate the words spoken by the 
other. 
The parrot’s cage should always be covered in winter with a woolen 
nig at night, and it is a good plan, just after covering the cage, to repeat 
several times, in the same tone, the sentence you wish him to learn. 
Though he may not seem to notice at first, yet sometime, when least 
expected, he will repeat the sentence in exactly the same tone that he 
lias heard it. Reward him at once with a bit of sugar, or fruit, or any 
little dainty that he likes. Parrots understand very quickly that obedi- 
ence is rewarded. 
Feather Plucking. 
If a paiTot plucks its own feather's on account of a highly inflammatory 
condition of the blood, induced by feeding it dainty morsels ill-suited to 
bii'ds, leave off gradually the food that does not agree with it, making it 
feed upon seed suited to its condition and it will soon recover. If it is 
simply trying to get rid of parasites that are upon its body, the cage must 
be well cleaned; a drop of turpentine in each corner of the cage and upon 
the perch will soon destroy them; also, dust the body of the bird well 
with some insect powder, or rub a little train oil upon the bare part of 
the bird’s body. old dr. carlin’s recipes. 
323 
DISEASES OF BIRDS. 
Asthma. 
Birds that have asthma, have very short breath, often open their 
beaks to gasp for air, and if frightened, keep them open a long time. 
This disease is frequently caused by their mode of life, their food being 
too dry and heating, consisting principally of hemp-seed, which is very 
injurious, and is all the more hurtful as they like it, and hence are 
inclined to eat too much. The unchanged air of the rooms also, and 
the great heat kept up during winter, are very injurious to their delicate 
lungs. The best remedy is a moist and refreshing regimen, and some 
aperients more or less often, according to the violence of the disease. 
The following treatment has often been successful: First, leave off 
hemp-seed entirely, giving them rape-seed, plenty of bread soaked in 
pure water, and then pressed; endive, lettuce, or watercresses, twice a 
week, also boiled bread and milk about the size of a nutmeg. To make 
this, throw a piece of white bread, about the size of a nut, into a teacup- 
ful of milk, boil it and stir it all of the time with a wooden spoon till it 
is of the consistence of pap. This must be cold before it is given to the 
birds, and must not be used when sour, as it will prove injurious. This 
paste purges them sufficiently and sensibly relieves them, and in violent 
attacks, if nothing else is given for 2 or 3 days, it will have the desired 
effect. If the disease is slight, give the paste once in 3 or 4 days. Birds 
should, if possible, be induced to bathe every day, but the water should 
be milk-warm. Birds should not be tormented, or seized too suddenly, 
as the fright thus occasioned is very injurious to the lungs, often 
causing the rupture of a blood-vessel in the breast, which is shown by a 
drop of blood in the beak, and is generally followed by death. If 
asthma is brought on by eating seeds that are too old, spoiled, or 
rancid, some drops of oxymel may be swallowed for 8 days, but it is 
best to change the seed and be sure that none but good seed is in the 
trough. Birds that eat insects and worms, sometimes swallow other 
substances, which, sticking in their throat, stops their respiration and 
stifles them. The foreign substance must be extracted in some way, 
as this is the only remedy. 
Consumption 
Consumption may be known by total loss of appetite, extreme thin- 
ness of the breast, the swelling of the lower part of the belly, and similar 
symptoms. The juice of the wild turnip, given to drink instead of water, 
is considered a successful remedy. 
Costiveness is indicated by the frequent unsuccessful attempts Of the 
bird to relieve itself. Aperients should be used, and boiled bread and 
milk will be found beneficial. If a spider does not produce the desired 
effect, anoint the vent of the bird with the head of a pin steeped in 
linseed oil; if the bird eats meal worms, one of these, bruised in sweet oil 
and saffron, will be swallowed at once and will prove a certain 
remedy. 
Costiveness. 324 
old dr. oaklin’s recipes. 
Diarrhoea. 
Diarrhoea is often occasioned by a change of food, especially in birds 
that have recently been caged. These generally die. Sometimes chaly- 
beate water and oil produce the desired effect, but it is better, if possible, 
to obtain for the bird its natural food. The disease can be cured if taken 
before the inflammation is violent; a complete cure is generally affected 
by using boiled bread and milk and lettuce, or any other green, refresh- 
ing food. Chronic diarrhoea may be cured by mixing chalybeate water 
with a little milk for their drink. 
Pip, 
Pip is a catarrh or cold that stops up the nostrils, and hardens the 
membrane covering the tongue. This hardened membrane should be 
removed in large birds, taking it off from the base to the tip; then this 
part can again perspire, the saliva necessary for digestion can flow, and 
the taste and appetite will return. Catarrh can generally be cured by 
using a mixture of fresh butter, pepper, and garlic. Let the birds also 
drink the pectoral infusion of speedwell; and open the nostrils by pass- 
ing up a small feather. The indications of this disease are rubbing of 
the head, the beak often open and yellow at the base, and dryness of 
the tongue. MEDICAL AND SURGICAL. 
SYMPTOMS OF DISEASES. 
Ague, 
This disease is ushered in by slight feverishness, and a feeling of 
fatigue and debility. Then follows, somewhat suddenly, the cold stage, 
in which the patient is attacked with severe shivering; the skin 
is cold and pale, and the teeth chatter. Severe headache occurs, 
the pulse is rapid, and the breathing hurried. This continues for 2 or 3 
hours, and then comes the hot stage, in which the headache becomes 
more severe; the whole surface of the body is hot, flushed and dry, the 
features swollen, the eyes bloodshot, the pulse full and strong; thirst is 
very urgent, and appetite lost. Sometimes delirium occurs, and may 
mislead us to the real nature of the fever. This lasts for 6 hours or 
more, and is then replaced by the sweating stage, in which relief comes 
by moisture appearing on the forehead and face, and gradually increas- 
ing until it covers the whole body, and the patient rapidly recovers.. 
Asthma. 
This consists in a sudden attack of tightness across the chest, with 
difficulty of breathing, so urgent and distressing that there is danger of 
suffocation. The patient is fighting and struggling for very life, gasp- 
ing for air, speech nearly impracticable, the eyes protruding, the coun- 
tenance anxious, flustered, or of a blue discoloration. The skin becomes 
covered with cold, clammy sweat, the hands and fingers blue; and the 
disease is distressing in the extreme, but, happily, is not often fatal, but 
passes off with the restoration of the bronchial secretion, which has 
been suspended. The paroxysm, however, seldom lasts more than a 
few hours, but the bronchitis, which follows, sometimes lasts several 
days. 
Bright’s Disease of the Kidneys, 
After an indefinite period of impaired health, the patient’s countenance 
begins to assume a pallid, unhealthy hue and presents puffiness of the 
eyelids on rising in the morning. After a while the ankles are found to 
swell toward evening, and sooner or later the swelling of the ankles 326 
old dr. caklin’s recipes. 
becomes permanent, extends up the legs and presents the characteristic 
of “pitting; ” i. e., the impression of the fingers will remain for a minute 
or so after the pressure has been removed. The distinctive symptoms, 
however, by which the existence of this disease may be known is the 
presence of albumen in the patient’s urine, which can be determined by 
testing in various ways. 
Bronchitis, 
This is the form of inflammation of the chest that is most prone to 
become chronic and to recur as “winter cough,” periodically, attended 
with profuse expectoration and shortness of breath. In aged people it 
is seriously aggravated by severe weather, under which circumstances 
debility rapidly becomes extreme, and the patient, becoming drowsy 
and unable to relieve himself of the phlegm, dies from suffocation. 
Catarrh. 
This terrible disease begins as a common cold; when it becomes chronic 
it takes a different form, the phlegm or waste matter becoming acrid 
and nearly poisonous, serves to keep up the disease. This phlegm seems 
to be matter that has not been carried off by perspiration. It often hap- 
pens that a cold runs into catarrh so slowly as not to be noticed until it 
seems as if there were a thread or hair in the roof of the mouth or throat. 
In this case the phlegm is becoming the cause of disease, as this is the 
first stage of chronic catarrh. 
Chicken Pox. 
In most cases this is a trifling malady, with little or no febrile symp- 
toms. In others it is preceded with 24 or 36 hrs. of feverish disturbance. 
These symptoms usually subside on the appearance of an eruption of 
pimples on the body, face and head. On the 2d day the pimples present 
small vesicles or bladders, containing a clear fluid like water. On the 
3rd or 4th day the vesicles contain opaque, yellowish fluid; these dry 
and fall off in scabs during the next 2 or 3 days, leaving, generally, no 
trace behind. Sometimes the skin is slightly pitted, especially if the 
spots were scratched. 
Cholera, English. 
In summer and early autumn diarrhoea often begins suddenly, without 
any signs of previous bilious disorder. It is frequently accompanied by 
cramps of the legs, with nausea and vomiting; the tongue is furred, and 
great thirst is caused; the pulse is feeble; the loose motions are numer- 
ous, bilious at first, becoming more and more watery until they contain 
little more than mucus. 
Cholera, Asiatic. 
This is usually preceded by a variable period of looseness of the bowels 
and a feeling of general indisposition. In the severe form of cholera, 
the previous choleric diarrhoea becomes altered in character; before this old dr. carlin’s recipes. 
327 
takes place recovery is not unfrequent. The stools become watery, 
having a peculiar odor and “rice-water” appearance. The vomiting 
assumes the same characters. There is a feeling of sinking and prostra- 
tion rapidly increasing. Cramps begin in the feet and hands and extend 
to the limbs and body. The features assume a sunken, contracted 
aspect, with a look of indifference in the countenance. The surface of 
the body becomes cold and blue, or leaden-hued, and has a clammy 
sweat. The tongue partakes of the coldness of the surface. There is 
great thirst. The pulse, feeble, soon fails to be felt. The voice becomes 
scarcely audible. The kidneys cease to act, and complete collapse and 
death rapidly supervene at periods varying up to 2 days on the average. 
Notwithstanding the coldness of the surface of the body, the patient 
suffers from internal heat and craves cold drinks. After the cold stage 
has lasted some time, it is followed by a febrile stage, which may run 
into a typhus condition, in which stage many cases prove fatal. 
Cholera Morbus. 
At first there is sickness and distress at the stomach, which is fol- 
lowed by violent gripings and vomiting of thin, dirty-yellowish, whitish 
or greenish fluid, accompanied by similar discharges from the bowels. 
The pain is intense at times, and the stomach-sickness and distress con- 
tinue between the vomiting and purging. The pulse, at first rapid, 
soon becomes small and feeble; the tongue is parched and dry and 
though the thirst is distressing, no liquid can be retained on the stomach. 
Colic. 
A severe twisting and griping pain in the bowels, accompanied with 
flatulence, sometimes with vomiting, and always attended by constipa- 
tion. The pain is paroxysmal and comes on suddenly, and is rather 
relieved than aggravated by pressure. In colic the tongue is not neces- 
sarily furred, nor is the pulse quickened, both of which conditions will 
be found in inflammation of the bowels. In one obstinate form of 
colic the action of the bowels become reversed and vomiting may take 
place. In such a case it should clearly be made out that no rupture or 
internal strangulation of the intestines exists. A mere muscular pain 
may be taken for colic or for inflammation, the latter more likely than 
the former. 
Cough, Whooping. 
A contagious or infectious disease, beginning as a common cold, and 
after a few days, when the febrile symptoms have disappeared, showing 
a spasmodic or paroxysmal character. The cough comes in distinct 
fits, each of which consists of a series of forcible expirations or cough 
noises, followed by an inspiration, or hard drawing in of the breath, 
which gives the cough its name. Great disti’ess accompanies the fits, 
the face becomes x-ed, the eyes bloodshot and at times bleeding from 
the nose and mouth takes place. These fits ax-e genex-ally terminated by 
vomiting. During an attack a child will exhibit great fear. Adults are 
seized equally suddenly and the attacks are very severe in their cases. 
The disease generally attains its height in 10 or 12 days, when it 
gradually subsides, though it seldom completely leaves a patient for 
some weeks or even months, and is apt to recur on taking cold. 328 
OLD DR. CARL IN’S RECIPES. 
Croup. 
This is a disease which is alarming from the suddenness of its attack 
and the rapidity with which it runs its fatal course if unchecked; but, 
on the other hand, in the majority of cases, it is easity checked if the 
treatment begins as soon as it occurs. A child goes to bed apparently 
well, or having a slight cold or cough. After a time it wakes up with a 
hoarse, ringing, rasping cough, and difficulty in breathing, and counte- 
nance expressive of its trouble; each inspiration and expiration being 
attended with a rough, metallic, tabular sound, and a voice masked or 
obliterated by a harsh, hoarse, croaking, vocalization. The cough is 
dry, harassing, and not attended with expectoration at first, but after- 
ward some portions of membrane, like mucus, may be coughed up. 
The pulse becomes rapid, the skin hot, the countenance more and more 
distressed, and if relief be not afforded at once, the patient becomes 
drowsy, the complexion becomes blue and the little patient may die 
from suffocation within 48 hrs.; hence the treatment must be prompt 
and active. 
Diftheria. 
The throat is very sore, there is difficulty in swallowing, and the 
tonsils, uvula, palate and adjacent parts are covered with an extremely 
adventitious membrane; the sub-maxillary ganglions are swollen and 
painful and a short cough is occasionally heard. 
Dysentery. 
This is an inflammation of the larger or lower intestine, common 
in hot weather. It begins with shivering and a febrile condition. 
Diarrhoea follows, with almost incessant desire to go to stool. The 
motions, hard and lumpy at first, become little more than blood and 
mucus, and are voided with painful straining. The pulse is rapid but 
feeble, the skin hot, the countenance anxious, the patient restless. In 
the worst cases the disease becomes chronic, and the patient is worn 
out by the pain and fever, or sinks rapidly into a state of collapse. 
Dyspepsia. 
The patient has various kinds of pain in the region of the stomach, 
which occur soon after meals. These pains are also sometimes felt 
between the shoulders and in the back, flatulency causing some disten- 
sion of the bowels; pain that is called “heart burn,” nausea and often 
vomiting, headache, disturbed sleep, palpitation of the heart, and other 
sympathetic inconveniences also occur. Dyspepsia is caused by the use 
of stimulating liquors, or of narcotics; the use of too highly seasoned or 
rich food, sedentary habits, and want of proper exercise. 
Erysipelas. 
This disease generally begins with shivering and other symptoms of a 
feverish condition. After a short interval there appears somewhere on 
the surface of the body a red patch, which may rapidly increase in old dr. carlin’s recipes. 
329 
extent. The shin is red and shining, and has a sense of tingling and 
burning. The swollen skin pits somewhat on pressure with the finger. 
After a time the swelling and redness begin to subside in the part where 
it commenced and creep along to another part of the surface of the 
body or limb. As the inflammation subsides, the skin peels off in dry 
scabs, or large blisters which contain a yellowish fluid. Sometimes the 
inflammation is so severe and intractable that the swelling begins to 
form an abscess. In this case the hardness goes off and the inflamed 
part takes on a soft, boggy feeling. The danger of this disease is that it 
may spread to internal organs. 
This is an infectious eruptive fever, having an incubative period of 14 
days, commencing with marked catarrhal symptoms. The child appears 
to have a cold; he iias sneezing, running at the nose, watering at the 
eyes, and a short, hard cough. In a short time the skin becomes hot, 
the pulse is quickened, and on the 8d or 4th day a mottled rash begins 
to show itself on the face, chest and body. This rash consists of distinct 
spots slightly raised above the surface of the skin, and clustered in 
groups, often having an indistinctly crescentric arrangement. It begins 
to disappear in about 3 or 4 days, and is usually all gone by the end of 
a week. 
Measles. 
Mumps. 
At first there is soreness and stiffness in the side of the neck: then 
there is swelling of the parotid gland, which is painful, and continues 
to increase for 4 or 5 days, and makes it difficult to open the mouth or 
swallow. Sometimes the swelling is only on one side at a time, but 
commonly on both. This is often accompanied with fever, dry skin, 
quick pulse, furred tongue, and constipated bowels. This disease, 
though contagious, is not dangerous. 
Pleurisy. 
In pleurisy there may be no cough at all, and the fever not active; 
but the pain is cutting and acute, and usually referable to a spot or lim- 
ited part, and increased by coughing, etc. The pulse will be accelerated, 
the tongue furred, the bowels disturbed in their functions, the urine 
high-colored and depositing a red sediment. 
This disease begins with a slight feverish attack, and considerable 
swelling of the tonsils, causing some difficulty in swallowing. These 
symptoms become more intense, there being severe headache, thirst, 
and darting pains in the ears. After from 5 to 7 days the disease nat- 
urally subsides, or an abscess may form on the tonsil and burst. Some- 
times the tonsils remain enlarged after the swelling subsides. Quinsy is 
caused by exposure to cold. 
Quinsy. 
Acute Rheumatism. 
This is an inflammation or febrile affection that attacks the joints and 
muscles, or their coverings and sheaths. The pain in the joints is so 330 
old dr. carlin’s recipes. 
acute, and they are so sensitive to the slightest movement, that the 
patient has a dread even of a shaking of the bed he lies on. The joints 
are swollen and red as well as painful. A high degree of fever attends 
the inflammatory affection of the joints; the pulse is full, sti’ong and 
fast; the tongue is furred; the bowels generally costive; the urine scanty 
and high colored. The seat of the inflammation rapidly changes from 
one joint to another. 
Typhoid Fever. 
This generally begins with chilliness, loss of appetite, and heat of the 
skin; sometimes vomiting and generally diarrhoea, which seems to defy 
remedies. The patient becomes weaker, and from about the 7th to the 
10th day from the seizure, there appear on different parts of the body — 
generally on the back and front of the chest and abdomen, rose-colored 
spots, which are slightly raised above the surface, but which disappear 
on pressure and quickly return when the finger is removed. In ordinary 
cases there are about a dozen of these. In 48 hrs. these spots fade 
away, and are replaced by fresh ones; these in turn fade and are 
replaced by others and so on. The severity and danger bear some 
relation to the number of the spots. The abdomen feels hard and is 
quite tender, especially just above the right groin. The tongue is 
furred at the center and red at the tip, as the diarrhoea continues, the 
motions being loose, sometimes quite black, at others light-colored. If 
this continues, the tongue becomes ulcerated, brown, and dry. There 
is great thirst; the pulse ranges between 90 and 130. The temperature 
will reach 103° to 104°. The patient may be delirious, but this does not 
always denote that the disease will assume a serious form. The im- 
provement even in favorable cases is slow; it is indicated by the 
number of stools diminishing and becoming more solid. The spots dis- 
appear, the skin is cooler and more moist, the appetite returns, and as 
convalescence progresses, sometimes becomes ravenous. The appetite 
requires to be carefully controlled during convalescence, ulceration of 
the bowels being the dangerous tendency of the fever. Indiscretion in 
diet will easily induce a relapse. 
Worms, Intestinal. 
Variable and vitiated appetite, foetid breath, feverishness, grinding of 
the teeth, picking at the nose, itching at the seat, disordered bowels, 
and pains in the stomach. There are 3 kinds of worms voided from the 
intestines, viz.;—1. The round worm, resembling the common earth- 
worm. 3. The threadworm — some short white worms, some of a 
longer variety. 3. Tape-worm; the length of which may extend to 
many feet, and which consists of small joints. 
DRUGS SUITED TO DOMESTIC USE. 
Acacia Gum—Used in catarrh and other irritations of mucous 
membrane. Dose: £ dr. 
Acid, Acetic—Vinegar distilled from wood and purified. Used in 
lotions for cooling purposes, diluted with water, also in ringworm and old de. carlin’s recipes. 
331 
removing warts. It is not given internally, except in combination with 
other remedies. 
Acid, Benzoic—Used in chronic bronchitis. Dose: 5 grs. to \ dr., 
twice a day. 
Acid, Carbolic—(Pure and impure). A powerful antiseptic sub- 
stance; obtained from coal-tar oil. About 1 gr. of the acid is enough 
for the toothache. The impure acid, known as Calvert’s, is used, diluted 
with water, for disinfectant purposes. 
Acid, Snipb uric—(Diluted). Sulphuric acid mixed with 11 times 
its bulk of water. Used in dyspepsia, also to check sweatings, saliva- 
tion, and diarrhoea; also as a gargle. 
Acid, Tartaric—Used in fevers with some soda or potassa, as an 
effervescing draught, instead of citric acid: the acid is dissolved in water 
as a substitute for lemon juice, and added to soda. Dose: 15 to 25 grs. 
Aloes, Barbadoes—Used in dyspepsia and head-affections; also as 
a common purgative. Dose: i gr. to 5 grs., well powdered or dissolved 
in hot water. 
Alum—Used internally in hemorrhages and mucous discharges; 
externally, as a wash in ophthalmia, or as a gargle in relaxed uvula. 
Dose: 10 to 20 grs. 
Ammoniacum, Gum — A natural exudation from the Dorerna 
ammoniacum, a plant which is a native of Persia. Therapeutical effects. 
Stimulating expectorant. Used in asthma and chronic bronchitis, 
especially in old people. Dose; 10 to 30grs., in pills or emulsion. 
Ammonia, Liquor of—Ammonia condensed in water. Used, 
when largely diluted, in faintings, asphyxia, hysteria, spasms, acidities 
of the stomach; and externally as an irritant of the skin. Dose: 5 to 15 
minims. 
Asafoetida, Gum—Used in hysteria, flatulence, colic, etc. Dose: 
5 to 10 grs. 
Borax, Biborate of Soda—Used in intestinal irritation of in- 
fants. Externally applied to thrush, and to cutaneous diseases. Dose: 
5 to 30 grs. Externally applied dissolved in 8 times its weight of honey 
or mucilage. 
Bucliu, Leaves of Buclm—Used in gout and rheumatism, but 
chiefly in chronic inflammation of the bladder. 
Camphor—Used in hysteria, asthma, chorea, and generally in 
spasmodic diseases. Externally, in muscular pains, bruises, etc. Dose: 
3 to 5 grs. in pills. When dissolved in water as camphor mixture, the 
quantity is scarcely appreciable. 
Capsicum—Used in dyspepsia, flatulence, externally as an in- 
gredient in gargles for relaxed sore throat. Dose: 3 to 5 grs. in pills; 2 
drs. to 8 ozs. form the strength for using as a gargle diluted largely 
with water. 
Cascarilla Bark—Therapeutical effects. Stimulant, stomachic, and 
tonic. Used in dyspepsia, flatulent cholic, chronic dysentery, and 
gangrene. Dose; 20 to 30 grs. of this powder 3 or 4 times a day. 
Cast or Oil—Obtained from Rieinus communis. Therapeutical effects. 
Mildly aperient. Used in colic, and in those cases of constipation which 
will not bear drastic purgatives ; also for mixing with gruel for the 
ordinary enema. Dose: a teaspoonful to 1 or 2 tablespoonfuls; an ounce 
is the proper quantity for mixing with gruel to make an enema. 
Simple Cerate—Add 20 ozs. of melted wax to a pt. of olive oil, and 
mix while warm, stirring till cold. OLD DK. CAKLIN’S KECIPE8. 
Cerate of Acetate of Lead—Melt 4 ozs. of white wax in 8 fluid 
ozs. of olive oil; then gradually add 4 drs. of powdered acetate of lead, 
previously rubbed with 2 fluid ozs. of olive oil, and stir with a spatula 
till they unite. 
Compound Soap Cerate—Boil 15 ozs. of powdered oxide of lead 
with 1 gal. of vinegar over a slow fire, constantly stirring them until 
they unite; then add 10 ozs. of soap, and boil again in a similar manner till 
all the moisture is evaporated; lastly, mix with them 12i ozs. of wax, 
previously melted in a pt. of olive oil. 
Chalk, Prepared—Used in acidities of the stomach and bowels, 
and to correct the irritation which is established in diarrhoea. Exter- 
nally, as a mild application to sores and burns. Dose; 10 to 15 grs. 
Chamomile Flowers—Therapeutical effects. Tonic, stomachic, 
and carminative. The warm infusion, when weak, is emetic. Exter- 
nally, soothing. Used in dyspepsia, hysteria, flatulence, and also to 
work off emetics. Dose of the powder: 80 to 40 grs., twice a day. 
Charcoal—Vegatable. Used as an ingredient in toothpowder; also 
to mix with other substances in forming a poultice for foul ulcers. 
Sometimes given internally. Dose: 10 to 20 grs. 
Chloride of Lime—A combination of chlorine and lime—proper, 
chlorinated lime. Therapeutical effects. Slightly tonic, strongly anti- 
septic, and destructive to noxious effluvia. Used either in powder or 
solution, on scrofulous swellings, and other glandular tumours, com- 
bined with bitters or alteratives; also as a disinfectant. Dose: 5 to 10 
grs., twice a day. 
Cinchona Park — (Yellow). Therapeutical effects. Astringent, 
tonic, antiseptic, and febrifuge. Used in typhoid fevers, and in all low 
states of the system, being in such cases superior to quinine. Dose; 10 
to 50 grs. in wine or wine and water. 
Cinnamon Park, Oil and Water—Used as a warm and cordial 
spice, to prevent the griping of purgatives, etc. 
Cod-Liver Oil—Prepared from the liver of the cod-fish. Ther- 
apeutical effects. Nutritive, and acting also on the genei’al system, 
from containing very small doses of iodine and bromine. Dose: 1 dr. 
carried up to 4 in any convenient vehicle, as infusion of cloves. 
Confection, Aromatic—Is prepared by mixing a number of 
spices together with sugar; but as it is sold by the druggists in a much 
better and cheaper form than it can be prepared at home, it is useless to 
give the formula here. It is intended as a cordial addition to chalk 
mixture, etc,, and is used in diarrhoea, hysteria, and dyspepsia; the 
dose being 10 to 20 grs. 
Creosote—A peculiar liquid prepared from pyroxylic oil. Used 
internally in phthisis; also in troublesome vomiting, from any cause 
not readily understood, as seasickness. 
Decoction of Parley—(Barley water). Wash 2.( ozs. of pearl 
barley, then boil it in | pt. of water for a short time. Throw this water 
away and pour on the barley 4 pts. of hot water; boil slowly down to 2 
pts. and strain. Therapeutical effects. Soothing and nourishing. Used 
as a diluent drink in fevers, and in inflammation of mucous surfaces, 
especially those of the urinary organs. 
Decoction of Parley, (Compound)—Boil 2 pts. of barley water 
(see above) with 24 ozs. of sliced figs, 4 drs. of bruised, fresh liquorice, 
ozs. of raisins, and 1 pt. of water, down to 2 pts., and strain. Effect 
the same as barley water, but, in addition, laxative. old dr. carlin’s recipes. 
333 
Decoction of Broom, (Compound)—Take 4oz. of broom, 4 oz. 
of juniper berries, and 4 oz. of bruised dandelion; boil in 1-1 pts. of water 
down to a pt., and strain. Therapeutical effects. Diuretic, and slightly 
aperient. Used in dropsy. Dose: I f ozs. to 3 ozs., twice or thrice a day. 
Decoction of Cinchona,—Boil 10 drs. of bruised cinchona 
in 1 pt, of water for 10 mins., in a closed vessel, then strain. Used in 
fevers, malignant sore throat, and dyspepsia. Dose: 1) ozs. to 8 ozs., 3 
times a day. 
Decoction of Dandelion—Boil 4 ozs. of bruised dandelion in 11 
pts. of distilled water, to a pt., and strain. Used in torpid conditions of 
the fiver, jaundice, habitual constipation, etc. Dose; 3 or 8 ozs., 3 or 8 
times a day. 
Decoction of Iceland Moss—Boil 5 drs. of Iceland moss in li 
pts. of water down to a pt., and strain. Used in consumption and dys- 
entery. Dose 1 to 3 ozs. 
Decoction of Poppyheads—Boil 5 ozs. of bruised poppyheads in 
3 pts. of water for ± hr., and strain. Used as a fomentation in painful 
swellings and inflammations. 
Decoction of Quince Seed—Boil 3 drs. of quince seed in 1 pt. 
of water, in a tightly covered vessel for 10 mins., and strain. Used in 
thrush and irritable conditions of tire mucous membrane. 
Decoction of Sarsaparilla, {Compound)—Mix4pts. of boiling 
decoction of sarsaparilla, 10 drs. of sliced sassafras, 10 drs. of guaiacum- 
wood shavings, 10 drs. of bruised stick-licorice, and 3 drs. of mezeron- 
bark; boil i hr., and strain. Used in cutaneous diseases, chronic rheu- 
matism, and scrofula. Dose: 3 ozs., 3 or 3 times a day. 
.Extract of Hop — Physical properties. A dark-colored, bitter ex- 
tract, without much smell. Therapeutical effects. Tonic and sedative. 
Used in chronic dyspepsia and loss of sleep. Dose: 10 to 15 grs. 
Gentian Hoot —Physical properties. A root usually sold in slices; 
inodorous; intensely bitter; externally, brown, twisted and wrinkled: 
internally, yellow, spongy and flexible; properties readily imparted to 
wine, spirit or water. Used in dyspepsia and general want of tone. 
Dose: 10 to 30 grs. 
Infusion of Cascarilla — Macerate 14 ozs. of bruised cascarilla in 
1 pt. of boiling water for 3 hrs., in a covered vessel, and strain. Thera- 
peutical effects. Stomachic and tonic. Used in dyspepsia, diarrhoea, 
and general debility. Dose: 1 oz. to 3 ozs. 
Infusion of Gentian, (Compound)—Macerate 3 drs. of sliced 
gentian, 3 drs. of dried orange-peel, 4 drs. of lemon-peel, in 1 pt. of boil- 
ing water, for 1 hr., in a covered vessel, and strain. Therapeutical 
effects. Stomachic and tonic. Used in dyspepsia and general debility. 
Dose: 1) to 3 ozs., 3 or 3 times a day. 
infusion of Horseradish, (Compound) — Macerate 1 oz. of 
horseradish, sliced, and 1 oz. of bruised mustard-seed in 1 pt. of boiling 
water 3 hrs., in a covered vessel, and strain. Then add a fluid oz. of 
the compound spirit of horseradish. The same as the root. Dose: 1 to 
3 ozs.. 3 or 4 times a day. 
Infusion of Quassia—Macerate 10 drs. of quassia, sliced, in 1 pt. 
of boiling water 3 hrs., in a covered vessel. Therapeutical effects. 
Tonic and stomachic. Used in dyspepsia. Dose: 1) to 3 ozs. 
Infusion of Hoses, (Compound) — Put 3 drs. of the dried red 
rose leaves into 1 pt. of boiling water, then add 14 fluid drs. of diluted 
sulphuric acid. Macerate for 3 hrs., and strain the liquor; lastly, add 6 old dr. carlin’s recipes. 
drs. of sugar. Therapeutical effects. Astringent, refrigerant, and anti- 
sceptic. Used as a drink in fevers; also a vehicle for sulphate of mag- 
nesia, quinine, etc. Dose: \\ to 2 ozs. 
-Liquor of Acetate of Lead—Sold by the druggists. Used as a 
lotion to inflamed surfaces when largely diluted with water. 
Liquor of Potass—Used in acidity of the stomach and bowels; 
also in irritability of the stomach and of the bladder, and in cutaneous 
diseases. Dose: 10 to 30 drops, in beer or bitter infusion, or lemonade. 
Magnesia, Carbonate of—Used in dyspepsia with costiveness, in 
the constipation of children and of delicate grown persons. Dose: \ to 
1 or 2 drs. 
Mercury, Cliloride of Calomel—Used in chronic diseases of the 
liver and general torpidity of the stomach and bowels; in dropsy, in 
combination with other medicines. A most dangerous medicine when 
employed by those who are not aware of its powerful effects. Dose; 1 
gr. twice a day as an alterative, 4 to 5 grs. as an aperient, combined 
with, or followed by, some mild vegetable purgative. 
Mixture of Iron—All mixtures of iron should be prepared by 
capable druggists. 
Pill of Iron, with Myrrh—Used in dyspepsia, chlorosis, hysteria. 
Poultice of Charcoal—Macerate, for a short time, before the fire 
2 ozs. of bread in 2 fluid ozs. of boiling water; then mix, and gradually 
stir in 10 drs. of linseed meal; with these mix 2 drs. of powdered char- 
coal, and sprinkle 1 dr. on the surface. Used in gangrene. 
Poultice of Yeast—Mix 5 ozs. of yeast with an equal quantity of 
water, at 100°; with these stir 1 lb. of flour, so as to make a poultice; 
place it by the fire till it swells, and use. Stimulant, emollient. Used in 
indolent abscesses and sores. 
Quinine, Sulphate of—Physical properties. Colorless, inodorous, 
lustrous, bitter efflorescent crystals, totally soluble in water previously 
acidulated with sulphuric acid. Therapeutical effects. Stomachic, 
stimulant, febrifuge, and tonic. Used in general debility, neuralgia, 
and after fever. Dose: 1 to 3 grs. 
Soda, Bicarbonate of— Physical properties. A heavy, white 
powder, without smell, and tasting slightly soapy. Entirely soluble in 
water. Therapeutical effects. Anti-acid. Used for acidities of the 
stomach. Dose: 5 to 30 grs. 
Spigclia—A very useful remedy'for round worms. Dose: 10 to 20 
grs. of the powder, given fasting; or to 3 ozs. of the infusion made by 
pouring 1 pt. of water on 4 oz. of the root. 
Sirup of Iodide of Iron—Is used because the iodide of iron is 
liable to injury from change. Therapeutical effects. Alterative, and 
affording the effects of iron and iodine. Used in scrofulous diseases, 
and in cachectic states of the system. Dose: i dr. to 1 dr. 
Wine of Iron—Digest for 30 days 1 oz. of iron wire or tacks in 2 
pts. of sherry. Therapeutical effects. Stomachic and tonic. Used the 
same as other iron medicines. Dose: 30 to 60 minims. 
MEDICAL. 
Ague, To Avoid. 
Those who are obliged to live in districts where this disease prevails, 
should observe the following suggestions; 1. Choose for sleeping old dr. carlin’s recipes. 
335 
apartments, rooms on the sunny side of the house. 2. As soon as the 
dew begins to fall, build a fire, as the heat will do much to kill the 
malaria. 8. Do not expose yourself to the malarial air after sunset or 
before sunrise. 4. Take a thorough bath every day on rising, in a 
warm room, with friction enough to produce a reaction. This will 
keep the skin healthy and active. 5. Regulate the bowels by a proper 
diet. In many cases ague is caused by the accumulation of morbid 
matters in the system. 
Ague. 
Take 1 tablespoonfuls of the juice of freshly dug pounded mandrake 
root, add the same quantity of molasses. Divide this into 3 doses and 
give them 2 hrs. apart, beginning so that all will be taken before the 
chill comes on. Then make a strong drink of dogwood bark steeped, 
and drink of it freely for about 2 weeks. 
Ague in the Breast. 
Make a salve of 1 part gum camphor, 2 of yellow beeswax, and 3 of 
clean lard; let these melt slowly together. Spread thinly upon cotton 
or linen cloth, covering this over with flannel. It can be used cold or 
warm. The milk must always be drawn from the breast, even if very 
painful. This treatment, if persevered in, will effect a cure. 
Apoplexy, 
If there is a tendency to this disease, the best thing to do is to keep 
the bowels open by some mild laxative, and eat sparingly, drinking 
nothing to heat the blood. When the trouble really comes on, raise the 
head in an upright position, loosen the clothing, put the feet in hot 
water and apply cold water to the head. Keep the room cool, and a 
constant supply of fresh air. Give nothing internally until the d ifiiculty 
in the breathing is removed, and then only under the direction of a good 
physician. 
Asthma. 
Strammonium leaves, saturated with solution of saltpetre, dried and 
then used in small quantities by the sufferer, who burns it and inhales 
the smoke, will bring relief. 
Asthma (2). 
There are various remedies for this terrible disease, none of which are 
certain at all times and in all places. A cure has been effected by a 
,tea made from the leaves of a common chestnut, that have just fallen 
in the fall. Put these away, make a drink, use it unsparingly for 2 or 8 
months, if necessary. 
Asthma (3). 
jSimmer in 1 qt. of water 1 oz. of bonset, 1 of slippery elm, 1 of flax- 
seed, and a stick of licorice. Strain it and add 1 pt. of the best molasses, 
and | lb. of loaf sugar. Simmer altogether, and bottle tight. 336 
OLD DR. CARLIN’S RECIPES. 
Asthma (4). 
Pulverize and thoroughly mix ozs. of sulphur, 1 of cream tartar, 1 
of senna, and 4 oz. of aniseed. Take 1 tablespoonful in about 2 of molasses 
on going to bed. The dose may be increased or diminished, as best suits 
the state of the bowels of the patient. 
Bile, A Homely Cure for. 
Here is rather a curious remedy for the cure of indigestion. It is sim- 
ply the cultivation of the habit of chewing, while out of doors, different 
kinds of green leaves, and swallowing the juice. One can always cull 
a leaf from a hedge or bush as one passes. Almost all are good that are 
not nauseous, such as the ivy, or poisonous, as the laurel leaf. One of 
the latter, however, is a capital thing where there is slight irritation of 
the stomach. The chewing of leaves cures dyspepsia, principally by in- 
creasing the flow of the salivary juice, and partly by the tonic or stimulat- 
ing action of the leaf chewed. The leaves most likely to be beneficial, are 
those of the pine trees, spruce or Scotch fir, blackthorn, currant and 
rose bushes, mint, the petals of many flowers, the stalks of mountain 
daisies, the white portion of rushes, the bark of many young trees, and 
the tender parts of the stalks of green wheat, oats, or almost any of the 
larger grasses; but your own taste must in a measure guide you, if you 
elect to make a trial of the remedy. The chewing is better to take place 
before or between meals, than immediately after. 
Wine Bitters. 
Rub to a powder 2 drs. of cochineal and put into 1 gal. of brandy. 
Add 4 ozs. of gentian root, 8 of dried orange or lemon-peel, and \ oz. of 
coriander-seed, all well pounded. Stand in a warm place and shake 
frequently, and it will be ready for use in a few days. 
Bitters. (Excellent). 
Mix in a mortar 2 ozs. of gentian root, 1 of orange-peel, a handful of 
chamomile flowers, and 2 drs. of cardamon-seed. Put them into 1 pt. 
of brandy, set it in a warm place, shake frequently, and in 8 or 4 days 
filter it through brown paper, when it will be ready for use. 
Bleeding from the Lungs. 
Bleeding from the lungs has been stopped after all the usual remedies, 
lead, opium, etc., had failed, by the inhalation of very dry persulphate 
of iron, reduced to a palpable powder, and drawn into the lungs in a 
small quantity every hour until relieved. 
Bowels, Acute Inflammation of. 
The symptoms of this disease are a chill with general uneasiness and 
griping pains that increase in intensity until they become intense and 
burning. There is stomach sickness, costiveness, thirst, fever, and the 
tongue is dry and red. It differs from colic, in that pressure on the old dk. carlin’s recipes. 
337 
bowels produces pain, and the pain never entirely ceases as in colic, 
and the breathing is short and altered. To treat it successfully, hot 
mustard poultices should be applied; soothing injections given, and 
slippery elm or flax-seed tea taken plentifully. It is a necessity to 
keep up a free perspiration. 
Bowels, Chronic Inflammation of. 
At first use mustard poultices and hot fomentations. If the bowels 
are very feverish, use cold compresses at night, the body being well 
covered up in flannel. Take a warm bath twice a week, being careful 
not to take cold, A simple and unstimulating diet must be used; at first 
gum-water, rice or barley-water, sago or arrow-root gruel; then chicken- 
broth, beef-tea or tender beef steak. When the inflammation is sub- 
dued a mild laxative should be given. 
Brain, Inflammation of. 
Make cold applications to the head; hot applications to the feet, and 
empty the bowels by copious injections of water. The treatment must 
be early administered and very energetic. 
Concussion of the Brain. 
Symptoms—This condition may be the result of either a fall, or blow 
on the head, or it may be occasioned by a violent jerk to the body, 
especially to the lower part of the spine. After one or other of these 
accidents, the symptoms of concussion will be: Unconsciousness, and 
loss of power of moving, a small and feeble pulse, the pupil of the eye 
insensible to light, the complexion pallid, skin cold, and there may be 
vomiting. Convulsions, also, are likely to occur if a child is the subject 
of concussion. 
Treatment—Small quantities of stimulants, such as wine, brandy, 
ether, or sal volatile in water, should be given every \ hr., if the patient 
can swallow, until signs of reaction begin to show themselves. This 
will be known by the restoration of warmth and color to the surface of 
the body, together with increased force in the pulse, and gradually 
reviving consciousness. From this point, health may be re-established, 
or inflammation, or some other affection of the brain, may follow. 
Hence the importance of cautious and judicious administration of 
stimulants during the stage of depression which follows the shock. 
Breath, Foetid. 
When caused by a diseased stomach, aperients should be administered, 
and if they do not succeed, an emetic may be given, followed by a dose 
of salts or castor oil. If decayed teeth are the cause, they should be 
removed, or at least kept clean. The tooth brush should be used daily. 
An effective method is to rinse out the mouth with a little clean water, 
to which a few drops of chloride of lime, or chloride of soda, have been 
added. The following lozenges are excellent: Orris powder, 1 oz.; gum 
catechu, 2 ozs.; white sugar, 4 ozs.; make into a paste with mucilage, 
adding 1 or 2 drops of neroli. 1 or 2 may be taken at a time. 338 
old dr. carlin’s recipes. 
Breasts, Caked. 
Boil a handful of chamomile and as much mallows in milk and water. 
Apply it between 2 flannels as hot as can be borne every 12 hrs. Knots 
or swellings in any part where there is no inflammation, may be dis- 
solved in this way. 
Bronchitis. 
Soak the feet in hot water, and place bottles of hot water around the 
patient in bed, giving hot drink to induce perspiration. If the bowels 
are not free in action, give some laxative, such as rhubarb and magnesia. 
If very severe, an emetic must be given. Give 10 drops of veratrum 
viride every hour to keep up perspiration. Put a mustard paste upon 
the chest. Take no food except toast, rice or gum-arabic water. A 
good remedy for the cough is a mixture of i oz. of tincture of lobelia 
and | oz. of sirup of squills, given 20 drops 4 times a day. 
Bronchocele (Enlarged Neck). 
Mix 2 drs. of iodide of potassium, 1 dr. of iodine, 2£ ozs. of water. 
Shake well, and cork in a bottle. Take from 5 to 10 drops in a little 
water before each meal. Apply with a little brush externally night and 
morning until the swelling disappears. 
Cancer Remedy. 
Break an egg, pour out the white, and mix salt with the yolk as long 
as it will receive it. Stir until a salve is formed and apply it by a stick- 
ing plaster to the cancer twice a day. This is said to be excellent. 
Canker. 
Simmer over a steady fire 1 teaspoonful of alum, 2 of powdered gold 
thread, 3 of loaf sugar, 3 of powdered sage, 2 of honey, and 1 large tea- 
spoonful of water. Give a teaspoonful 5 times a day. 
Catarrh. 
Snuff strong salt water 3 times a day, drawing into the nostrils from 
the palm of the hand all that can be taken, and retaining it as long as 
possible. Persevered in this is quite effectual, especially if the disease 
has not become chronic. 
Catarrh Snuff. 
Mix 1 part of finely pulverized saltpetre with 2 parts of white sugar 
reduced to flour. This must be snuffed up the nose many times during 
the day. 
Cholera. 
To check the diarrhoea in the first stage, give laudanum, in doses of 5 
to 10 drops every 3 hrs.; and give chloroform, opium and other power- 
ful narcotics. An effectual remedy is 16 grs. of pulverized opium, $ dr. of old dr. carlin’s recipes. 
339 
pulverized camphor, £ dr. of pulverized cayenne, made into 16 pills and 
taken 1 every hr. Stimulants without narcotics often effect a cure. 
Brandy and cayenne, together with warm injections, the body being 
kept warm by hot bottles or bricks, by rubbing with flannel, and 
tincture of cayenne, frequently arrest the disease. Active treatment is 
necessary as the disease makes rapid progress. 
Cholera and Diarrhoea 
Mix together £ dr. of oil of peppermint and 3 drs. each of oil of tur- 
pentine, spirits of camphor and laudanum. In cholera give to an adult 
1 tablespoonful in a glass of warm brandy and water, not very strong of 
brandy. For common diarrhoea 1 teaspoonful taken in the same way is 
sufficient. For children the dose must be reduced to from 5 to 20 drops, 
according to the age, to be repeated every i hr. or hr., according to the 
severity of the attack. 
Cholera Morbus. 
The important thing in this disease is to heat the body and especially 
the stomach and liver. Apply mustard poultice to the stomach. Wrap 
the patient in warm flannels, give warm injections frequently, and a 
dose of a little cayenne in hot bi'andy to stop the vomiting. In excessive 
pain add a few drops of laudanum to the injections. 
Cholera Morbus. (2.) 
Take 1 wineglassful of West India rum, 1 of molasses, 1 of soft water 
and 3 tablespoonfuls of ginger. Mix together and take. 
Chronic Diarrhoea. 
The following is to be used as an injection: New milk, with thick 
mucilage of slippery elm of each 1 pt,, sweet oil 1 gill, molasses \ pt., 
salt 1 oz., laudanum 1 dr. Inject of this mixture what the bowels will 
retain. 
Catching Cold, To Avoid. 
Sponging the body with cold water every morning on first getting out 
of bed, followed with a great deal of rubbing with a wet towel, will 
give tone to the skin, and prove a safeguard to the injurious influence 
of cold and sudden changes of temperature. 
Cold in the Head, To Arrest. 
When the cold first appears, take 3 drops of spirits of camphor in 
water every 3 hrs., and you will experience an immediate relief. 
Cold, To Cure. 
Mix 14 drops of strong camphor, 1 tablespoonful of white sugar with 
2 tablespoonfuls of boiling water. Take this on getting into bed. Rub 
the bridge of the nose between the eyes with a little oil. Cover warm 
and sleep it off. 340 
OLD DK. CARLIN’S KECIPE3. 
Cold, To Put Back. 
As soon as you feel the symptoms, place your feet in water as warm 
as you can bear, and keep them there about 10 mins. Then change 
them into very cold water for about 1 min.; after which wipe dry and 
put on vvarmstockings, and take from 1 to 2 grs. of quinia dissolved in 
hot whisky. 
Colic, Bilious. 
An active purgative must be given at once. To relieve the pain, pul- 
verized camphor, 4 grs., cayenne, 12 grs., white sugar, 1 sc. Should be 
divided into 4 powders, and given once in 15 mins., at the same time put 
a mustard poultice on the bowels. Hot drafts, containing a few drops 
of laudanum, over the stomach will allay the sickness. Put drafts on 
the feet also. A warm bath often has a good effect, and hot bottles and 
bricks at the side and feet promote perspiration. 
Common Colic. 
In 4 ozs. of water put 15 drops of nux vomica, and take a teaspoonful 
every hour. It is almost a certain cure. 
Lead Colic. 
Drink £ pt. of sweet milk at each meal, to antagonize the influence of 
any particles of lead which may find their way into the stomach. Those 
who work in red and white lead should keep their finger nails trimmed 
closely, wash their hands well with soap and water, and rinse the 
mouth before eating. 
Wind Colic. 
If there is no sickness at the stomach, a little essence of peppermint 
in water, may be sufficient to expel the wind and give relief. If there 
be costiveness, and continual pain, a stimulating injection should be 
given. 
Constipation. 
Care should be taken to establish the habit of attempting to evacuate 
the bowels at a particular hour each day. The best hour is just after 
breakfast. To this should be added a diet convposed of the most digest- 
able food. Bread made from unbolted flour, and fresh fruit and 
vegetables, are the proper diet; avoid puddings, cakes, doughnuts, etc., 
until a cure is effected. Take light exercise between meals. Frequent 
bathing, and water injections taken just before going to stool, at the 
regular hour, are excellent. 
Constipation. (2.) 
The following, for persons with very craving appetites, demanding 
large amounts of food, will be found to be excellent: 20 grs. of podo- 
phyllin, of tincture cinchona; macerate in 1 pt. of Sherry wine. 
Dose: 1 teaspoonful 2 or 3 times a day. OLD DR. CARLIN'S RECIPES. 
341 
Constipation. (3). 
Make into 20 pills the following: 20 grs. of powdered ipecac, 20 of 
mercury with chalk, and 40 of compound extract of colocynth. Take 1 
each morning. 
Constipation, Senna Paste for. 
•J lb. of figs, £ lb. of raisins, and 2 ozs. of senna leaves. Chop them 
together fine, then pound with a hammer upon a board or stone, and 
roll together to a fine consistent mass. Eat a small piece every night 
upon going to bed. 
Cough Remedy. 
Upon i lb. of gum-arabic pour £ pt. of boiling water; when dissolved 
add J lb. of sugar and i gill of lemon juice. Simmer 5 or 10 mins. 
Bottle and cork. This is soothing for a throat irritated by a hacking 
cough. 
Cough Remedy. (2). 
Take every morning in 1 teaspoonful of honey enough finely powdered 
saltpetre as would cover a dime. 
Cough Remedy. (3). 
Dissolve ozs- of gum-arabic and 4 oz. of licorice in \ pt. of water. 
Add 50 drops of laudanum and 2 teaspoonfuls of antimonial wine. 
Take 1 tablespoonful when troubled by the cough. 
Cough Remedy. (4) 
Soak 1 teacupful of flax-seed over night. In the morning put in a 
kettle 2 qts. of water, a handful, split-up, of licorice root, i lb. of 
raisins broken in half. Let them boil until the strength is thoroughly 
extracted, then add the flax-seed. Let all boil i hr., watching and 
stirring to prevent burning. Then strain and add lemon-juice and 
sugar to taste. Take any quantity, cold, through the day, and 1 tea- 
spoonful, warm, at night. 
Coughs and Colds, Remedies for. 
1. Drop 3 eggs in a pt. of vinegar; after standing 3 days, add lb. of 
honey, and mix thoroughly. Bottle tight, taking a wineglassful night 
and morning. 
2. Soak 1 cupful of flax-seed all night. Boil a coffeecupful of flax- 
seed and 2 qts. of water until reduced to a jelly; strain and squeeze in 
the juice of a lemon; roll £ lb. of raisins, mix in the jelly and simmer 1 
hr. Strain again, add i a teacupful of loaf-sugar, and take a tablespoon- 
ful every hour. 
Splendid Cough Sirup. 
Take 1 oz. of boneset, 1 of flax-seed, 1 of slippery elm, and 1 stick of 
licorice. Boil in soft water until the strength is extracted. Strain care- 342 
old dr. caklin’s recipes. 
fully, and add 1 pt. of best sirup, and 1 lb. of loaf-sugar. Simmer 
together. Bottle up tight when cold. Dose: 1 tablespoonful 3 or 4 
times a day. 
Carbolic Acid in Whooping Cough. 
Evaporate slowly over the gas or a spirit lamp, a weak solution of 
carbolic acid in the room (closed) where the child, who already has the 
cough, or who may have been exposed to it, is at play or asleep, for 
hr,, twice a day, while symptoms of whooping remain. This cough is 
supposed to be caused by a fungus, and weak solutions of carbolic acid 
produce conditions unfavorable to tli£ formation and development of 
the lower organisms, whether vegetable or animal. 
Diarrhoea and Dysentery. (General Directions). 
Both in diarrhoea and dysentery the most important thing for the 
patient is absolute quietude in bed. Take no liquid beside the medicine. 
Ice may be eaten in small quantities. If compelled to walk, pin a 
woolen cloth tightly around the abdomen, so as to make it double across 
the front. 
Diarrhoea. (2). 
Take 1 pt. of camphor water, 6 ozs. of spirits of lavender com- 
pound, and ozs. of sugar. Mix together, and give the patient a 
tablespoonful 3 times a day. 
Diarrhoea. (3). 
1 teaspoonful of salt, 1 of vinegar, and 1 tablespoonful of water, is said 
to act like a charm. 
Diarrhoea. (4). 
Keep perfectly quiet; eat nothing but common rice, parched like 
coffee, and then boiled and taken with a little salt and butter, or milk 
porridge. Do not drink liquid of any kind; bits of ice will answer the 
same purpose, and will do no harm. Bind a stout piece of flannel 
tightly around the abdomen, so as to be doubled in front. 
Diarrhoea or Dysentery. (5). 
Roast yellow corn as you would coffee, not letting it burn, but brown- 
ing it evenly. Grind or pound a cupful of it, and pour a quart of boil- 
ing water over it, letting it boil 20 mins. While boiling, add 1 teacup- 
ful of cream or milk, sweetened with white sugar. When the case is a 
bad one, give teacupful every h hr,, but, as the patient improves, 
change it to 1 teacupful every hr. It must always be given warm. 
Diarrhoea. (6). 
Take 1 gr. of sulphate of morphia, i oz. of Glauber salts, and 2 ozs. of 
water. Give 1 teaspoonful twice a day, unless very severe, when it 
should be taken every 2 hrs. old dr. carlin’s recipes. 
343 
Take 2 qts. of blackberries, 1 lb. of loaf-sugar, 4 oz. of nutmeg, i oz. 
of ground cinnamon, oz. of pulverized cloves, and £ oz. of pulverized 
allspice. Boil together, and when cold add 1 pt. of fourth proof brandy. 
Give from 1 teaspoonful to a wineglassful, according to the patient’s 
age. This has often cured cholera. 
Diarrhoea. (7). 
Diarrhoea, Injection for. 
Mix 1 pt. of thick mucilage of slippery elm with 1 pt. of new milk; add 
laudanum, 1 dr., salt, 1 oz., molasses, 4 pt., sweet-oil, 1 gill. Inject as 
much as the bowels will retain. 
Diarrhoea, To Check. 
One of the best things to check this disease and prevent it reaching 
the inflammatory stage, is the use of flour, prepared as follows: Boil 1 
"pt. of flour, tied up tightly in a cloth, 3 hrs. Untie it, and remove the 
gluten, which will be found upon the outside of the ball. What remains 
is a very dry, astringent powder. Grate it, and wet a portion in cold 
milk. Into 1 pt. of milk, just at the boiling point, stir in as much of 
wet mixture as will thicken it to a palatable porridge. Add a little salt, 
and use this as food until relief is obtained. 
Diftheria. 
Keep bits of ice in the mouth constantly for several hrs. This is said 
to be a good remedy; or bum sulphur and let the patient inhale all of it 
that is possible, at the same time gargling the throat with the sulphur 
in water. This is excellent. 
Diftheria. (2). 
1. Place a live coal in the bowl of a common tobacco pipe; drop a 
little tar upon it. Draw the smoke into the mouth and discharge it 
through the nostrils. 
2. Gargle the throat freely with lemon-juice, swallowing a small 
portion, so as to reach all the affected parts. This is a pleasant and 
successful remedy. 
Diftheria. (3). 
An unfailing cure for diftheria is said to be 1 dr. of hydrate of chloral 
dissolved in 5 drs. of glycerine, then apply it to the false membranes, 3 
or 4 times a day by means of a camel’s-hair brash. Also, take 1 oz. of 
chlorate of potash per day for an adult, and from 2£ to 4 drs. for children. 
Drinking in Summer. 
Many of the sudden deaths in summer are from paralysis of the stom- 
ach, caused by drenching it suddenly with iced water. When very 
thirsty sip slowly, especially if taking iced water, as, in this way, thirst 344 
old dr. Carlin's recipes. 
is more thoroughly quenched, and less water required. At all seasons 
the quantity of ice-water taken is nearly as important as the tempera- 
ture. Drink little and slowly. It is better not to drink water above 
100° F. 
Distress from Over-Use of Ice-Water. 
Put | oz. of spirits camphor into 1 gill of brandy. Divide into 3 por- 
tions, and give 1 each min. until relief is obtained. 
Dropsy. 
Steep horseradish root in cider and drink as hot as can be borne, and 
in as large quantities as possible. Take at night only, covering up 
warmly afterward. Continue this a few weeks. It causes a free flow 
of urine, as well as perspiration. 
Dropsy. (2). 
Mix 5 ozs. of water, 60 grs. of nitrate of potash and 1 oz. of acetate of 
squills. Take 1 tablespoonful every 2 hrs. 
Drunkenness, Remedy for. 
2 ozs. of gentian root, 1 dr, of valerian root, 2 drs. of best rhubarb root, 
3 drs. of bitter orange peel, i oz. of cardamon seeds and 1 dr. of cinna- 
mon bark. Bruise the above all together in a mortar, pour 1|- pts. of 
boiling water upon it and cover up close. When cold strain, bottle, and 
cork securely and keep in a dark place. 2 tablespoonfuls may be taken 
1 hr. before each meal, and £ the quantity whenever it is needed. 
Drunkenness. (2). 
1. Mix 8 grs. of tartar emetic and 4 ozs. of rose-water. 1 tablespoon- 
ful of this should be put into the whole quantity that the man drinks 
during the day, and let him take it as usual; do not exceed this quantity. 
2. Give the patient nothing but strong spirits to drink for a week. 
3. Some think it is better to give nothing but milk and water, equal 
parts, iced. 
Drunkenness. (3). 
Tartar emetic, given in alterative and slightly nauseating doses, is 
recommended for the cure of habitual drunkenness. Though it does 
not possess any positive taste itself, it communicates a disgusting quality 
to those fluids in which it is dissolved. The addition of a very small 
quantity of tartar emetic increases the loathing of food, and produces in 
the patient a repugnance to the vehicle of its administration. The 
amount given should vary according to the age, constitution, and habits 
of the patient. In ordinary cases dissolve 8 grs. of tartar emetic in 4 
ozs. of boiling water; put \ oz. of the solution into | pt., 1 pt., or 1 qt. 
of the patient’s favorite liquor, according to what he is in the habit of 
using, and administer it daily in divided portions. If vomiting and 
purging onsue, give a little laudanum to allay the irritation, and old dr. carlin’s recipes. 
345 
diminish the dose. Sometimes the sudden change produced in the 
patient’s habits occasions lassitude and debility, but they are of short 
duration. Generally there is no other effect than slight nausea, some 
diarrhcea, and a uniform distaste to the solution. 
Dysentery. 
Add 1 lb. of the best loaf sugar to 1 pt. of the best wine vinegar; sim- 
mer them together in a pewter vessel with a pewter top, and let the 
patient drink a small quantity of this several times during the day. 
Dysentery. (2\ 
In a teacupful of scalded milk put a teaspoonful of mutton tallow and 
a little salt. 
Dysentery. (3). 
Mix equal parts of the tinctures of rhubarb, capsicum, camphor, 
essence of ginger and laudanum, shake well and give from 10 to 20 
drops every hr. until relief is obtained. Half that quantity is a dose 
for a child. 
Dysentery. (4', 
1. An almost infallible cure is a decoction of blackberry roots and 
leaves, well boiled down in hot water, a gill of which is taken before 
each meal and at bed time. 
2. Beat 1 egg in a teacup; mix with it | a teaspoonful of ground 
spice and 1 tablespoonful of loaf sugar and fill the cup with sweet 
milk. Dose*/ 1 tablespoonful every 10 mins, until the patient is better. 
Dysentery. (5). 
Immediately after churning take some butter off the churn, just as it 
is, without washing or salting it, and clarify over the fire. When 
melted, skim off the milky particles, and let the patient take 2 table- 
spoonfuls of the remainder 2 or 3 times a day. This remedy will not 
fail, and takes effect in some cases immediately. 
Dyspepsia. 
Mix the following ingredients and make into 12 powders, to be taken 
morning and evening: GO grs. of powdered rhubarb, ■»} oz. of bicarbonate 
of soda, 60 grs. of powdered ginger, and 20 drops of oil of aniseed. 
Dyspepsia. (2). 
If possible, remove the cause. To remove costiveness, take a prepara- 
tion of rhubarb and bicarbonate of potassa. The food should be taken 
in small quantities and well masticated, and nothing exciting must be 
taken into the stomach. Prepared charcoal, in teaspoonful doses, may 
be used for acidity. Equal parts of pulverized guaiacum, rhubarb and 346 
old dr. carlin’s recipes. 
prepared charcoal, in teaspoonful doses, is a good remedy. Another 
remedy is to soak a piece of rennet the size of a dollar in a cup of water, 
and take 1 tablespoonful 3 times a day. Take plenty of exercise in the 
open air, avoid overtasking the brain, and laugh as much as possible, 
for nothing is better than laughter for digestion. 
Emetic, Prompt. 
Take in a wineglassful of sweetened water 1 grain of tartar emetic and 
20 of powdered ipecac. 
Epilepsy. 
During the fit but little can be done except to prevent the patient 
from injuring himself. A piece of leather or cork placed between the 
teeth will prevent the tongue from being bitten. Remove all tight 
clothing, and if there is constipation give an injection. During the 
intervals consider the cause and treat the patient accordingly. If it be 
difficult breathing, lance the gums; if worms, expel them; if indigestion, 
pay attention to diet and the general health. Keep the bowels regular 
by the proper kind of food if possible, if not, by mild laxatives. Give 
tonics and rub some strengthening liniment upon the spine daily. 
Erysipelas. 
Keep the patient in bed, on a low diet, bread and water, the less the 
better. The inflamed parts must be covered with soft linen cloths 
wrung out of cold water and changed every A hr. An excellent remedy 
is a poultice made of cranberries, pounded line and applied in a raw state. 
Fever and Ague. 
Give a gentle physic to open the bowels. Use hot and stimulating 
drinks, footbaths, hot bottles, and every means of promoting warmth 
during the cold stage. Give cooling drinks and the following quinine 
mixture in the hot stage: 1 sc. of quinine, 4 ozs. of alcohol, 5 drops of 
sulphuric acid. During the fever give a teaspoonful of the mixture 
every \ hr., and 5 drop doses of veratrum virxde every hour. When 
sweating begins stop the veratrum, and rub the patient with dry towels. 
Give quinine in the intermission. The right kind of nursing, bathing, 
sweating and rubbing are of great importance. Ague patients should 
avoid the hot sun and evening air. 
Fever, Hay (or Asthma). 
Change of air is the best remedy. Antispasmodics, as sal volatile, 
ether, or an emetic, inhalations of hot steam from medicated creosote, 
carbolic acid, or turpentine are of benefit. After the attack the general 
health must be improved by tonics. 
Fever Sores, 
Put the following articles into an earthen dish and pour 1 qt. of soft 
water upon them, boiling hot; 1 teaspoonful of white vitriol, 3 teaspoon- old dr. carlin’s recipes. 
347 
fuls of copperas, 5 teaspoonfuls of gunpowder. Stir till cool, let it settle 
and bottle the clear liquid for use. It will be black while stirring, but 
settles very clear. Wash the sores with it 3 or 4 times daily. It ia 
equally good for fresh sores, cuts, etc. 
Gathering in the Head, Cure for. 
For gatherings in the head take 1 oz. of olive oil, £ oz. of sassafras oil, 
camphor gum the size of a quail’s egg; put all in a bottle, mix; clean the 
ear, and drop in a few drops 8 times a day. It is also good for the earache. 
Headache, from Acid Stomach. 
When sick headache is caused by acid in the stomach, it can be cured 
in 15 mins., by drinking A tumblerful of water containing about 3 tea- 
spoonfuls of finely powdered charcoal. 
Relief for Headache. 
1 oz. of spirits of camphor, 1 of ammonia, A of oil of Rosemary, and 3 
of alcohol. Bathe the head and inhale. Relief can be obtained quicker 
by at the same time soaking the feet in warm water, in which a spoon- 
ful of powdered mustard has been stirred. Soak as long as possible, or 
till the water gets cool; it draws the blood from the head. 
Headache. (2). 
Put into 1 qt. of water a handful of salt, 1 oz. of ammonia, and £ oz. 
of camphorated spirits of wine. Pour quickly into a bottle and cork 
tightly. Place a rag, wet with the mixture, on the head; as soon as the 
rag is heated wet it again. 
Rheumatic Headache. 
A new remedy is a mixture of ice and salt in proportion of 1 to as a 
cold mixture, applied by means of a little purse of silk gauze, with a 
rim of gutta percha, to limited spots on the head, when rheumatic head- 
aches are felt. Instant relief is experienced. The skin is subjected to 
the process from £ to H mins., and is rendered hard and white by the 
application. 
Nervous Headache. (Excellent). 
Put 20 grs. each of hydrate chloral and bromide of potassa into 3 fluid 
ozs. of water. Take 1 teaspoonful every hour until relieved. This is 
also good to cure sleeplessness. If nervous and wakeful, take a tea- 
spoonful once an hour until the required effect is produced. 
Heartburn and Dyspepsia. 
For heartburn and dyspepsia, the aromatic spirits of ammonia are 
especially prepared, 10 drops of which, taken in a wineglass of water, 
will give relief. 348 
old dr. carlin’s recipes. 
Heart, Palpitation of. 
This often is caused by derangement of the stomach. In such cases 
an emetic will give relief when other remedies fail. Tea, especially 
green, is apt to make the action of the heart irregular. Many people 
suffer from slight derangement of the heart on account of the frequent 
use of tea. Irregularity and palpitation are frequently caused by the 
use of tobacco. 
Hemorrhage, Uterine, To Prevent. 
10 grs. of sugar of lead, ergot, 10 grs., 3 grs. of opium, 1 gr. of ipecac, 
all pulverized and mixed well. Give 10 or 12 grs. in a little sirup or 
honey. In very bad cases after child-birth, repeat the dose in 30 mins., 
or increase it to 15 or 18 grs. In case of rather profuse wasting, repeat 
it once at the end of 3 hrs., or as the case may require. 
Hives. 
Bathe the whole surface of the body with a mixture of equal parts of 
spirits of camphor and soft water, rubbing the affected parts thoroughly 
with it. Give a cathartic to operate freely. Use every hour a tea made 
by steeping together saffron and spearmint, equal parts. The latter is 
to keep the disease upon the surface. 
Hoarseness. 
Place in a close vessel for 2 hrs. 1 dr. of scraped fresh horseradish in 4 
ozs. of water. Put this into twice its weight of sugar and boil down 
into a sirup. Use a teaspoonful for a dose. 
Hydrophobia Cure after Spasms Commence 
1 gr. of morphia should be injected under the skin every 4 hrs., and | 
dr. of powdered castor given internally in sirup at the same time. 
Chloroform should be administered in small quantities. Excessive 
prostration may follow the convulsions, but this can be counteracted by 
wrapping the patient in a blanket wet in a warm solution of 20 grs. of 
muriate of ammonia to the oz. 
Hydrophobia. 
Wash the wound immediately with warm vinegar and tepid water, 
dry it, and apply a few drops of muriatic acid, which will destroy or 
neutralize the poison. 
Hydrophobia. (2). 
In i pt. of water put 2 tablespoonfuls of fresh chloride of lime, pow- 
dered, and bathe the wound constantly, frequently renewing the wash. old dr. carlin’s recipes. 
349 
Soothing Injection 
Dissolve in 14 pts. of sweet milk 14 tablespoonfuls each of molasses 
and lard, and 4 teaspoonful each of salt and saleratus. This must be 
used warm, and in a sufficient quantity to produce the desired result. 
Slippery elm or mucilage may be used instead of milk. In case of 
diarrhoea, 1 teaspoonful of laudanum may be added to each injection, 
which may be given 3 or 4 times a day. 
Liver Complaint. 
Make a tea of a handful of liverwort, put into 4 gal. of boiling water. 
Simmer gently for 14 hrs., and drink whenever thirsty. The leaves 
must remain in the tea. 
Liver, Pills for. 
Take of podophylin | dr., ex. of leptandra 1 dr., ex. of hyosciamus | 
dr., ex. rhubarb i dr., cayenne, pulverized, \ dr. Mix thoroughly, 
using a little gum mucilage, as needed, and divide into 60 pills. The 
dose will be from 1 to 3 pills at bed time, to be repeated the next night 
if they have not operated. In chronic constipation or liver derange- 
ment, take 1 pill at night, continued until the bowels have become 
regular. 
Lungs, How to Ascertain State of. 
Draw in as much breath as you can: then count as far as you can in a 
slow, audible voice, without taking more breath. The number of 
seconds you can continue counting must be carefully observed. In a 
consumptive the time is not more than 10 and often less than 6 secs.; in 
pneumonia and pleurisy from 9 to 14 secs. If the lungs are in a sound 
condition it will be from 20 to 35 secs. 
Nervousness, Pills for. 
For people with weak nerves, the following is excellent: Mix together 
1 dr. each of iodide of iron, and ex. of gentian, and 2 sc. of powdered 
ignatius bean and powdered savin leaves. This will make 30 pills. Take 
1 pill 4 hr. before each meal. Sponge the back and limbs with strong 
camphor, or with alcohol and qUinia, 10 grs. to the pt., then rub thor- 
oughly. 
Sore Nipples. (Wash for). 
Dissolve 4 oz. of powdered borax in 1 oz. of rose water, add, well 
mixed, 1 oz, of powdered gum-arabic in 1 oz. of rose water. When all 
are well incorporated together, put in 4 oz. of tincture of myrrh. 
Take 3 tablespoonfuls of tar and 8 of lard, not heaped. Wash the 
parts affected with Castile soap and water, and then apply the ointment. 
Use it 3 or 3 times a day. 
Piles. OLD DK. KECU’ES. 
Pills for Ague. (Excellent). 
Take 20 grs. each of quinia, pulverized rhubarb, and capsicum, 
Make into 40 pills and take 3 every day. 
Quinsy. 
This disease begins with a slight feverish attack, considerable pain 
and swelling of the tonsils, which occasions some difficulty in swallow- 
ing. In a short time these symptoms are more severe, accompanied 
with thirst, headache, a painful sense of tension, and acute darting 
pains in the ears. It is usually caused by exposure to cold and con- 
tinues from 5 to 7 days, then it subsides gradually, or an abscess may 
form in the tonsil and burst. Sometimes the tonsil remains enlarged 
after the inflammation has subsided. Keep the patient in a warm room, 
the diet being chiefly milk and nourishing broths, some cooling laxative 
and diaphoretic medicine may also be given. The frequent inhalation 
of the steam of hot water through an inhaler will afford great relief. 
The following treatment will also be beneficial: Peel 3 or 4 large roasted 
onions and beat them flat with a rolling-pin. Place them in a thin 
muslin bag about 3 ins. deep and long enough to reach from ear to ear. 
This should be applied to the throat as warm as possible and kept on 
day and night, applying fresh onions as often as the strength seems to 
be exhausted. After the poultice is removed, a flannel should be worn 
around the neck. 
Rheumatism, Chronic. 
Make a liniment of sweet oil, 1 oz., ammonia, 1 oz., mix and rub on 
with flannel; or, mix soap liniment, 2 ozs., chloroform, 1 dr. As an 
internal remedy tincture of black cohosh is useful. Dose: 40 drops. 
To keep up a perspiration, wear a piece of oiled silk over the joint. 
Keep the bowels regular. It is a good plan to rub sweet oil on before 
the fire on going to bed. The electro-magnetic treatment is generally 
perfectly successful. 
Rheumatism. (2). 
Take of flour of sulphur, flour of mustard, each i oz., honey or 
molasses, a sufficient quantity to form an electuary. The size of a nut- 
meg to be taken several times a day, drinking after it i pt. of the decoc- 
tion of lovage root. 
It is asserted by some, that a raw potato, carried habitually in the 
pocket, is an effectual preventive of rheumatism. It can do no harm to 
try it. 
Rheumatism, Potato Remedy For. 
Ringworm. 
1. Put a copper penny in a tablespoonful of vinegar, and let it re- 
main until it*turns green. Wash the affected part 3 times a day. 
2. Simmer yellow dock root, cut in small pieces, in vinegar, and 
when the strength is extracted, strain off the vinegar, and apply 3 times OLD DK. CARLIN'S RECIPES. 
351 
a day to the part affected. Make a tea of the same root, or take some 
extract of yellow dock root. 
3. Wash the head twice a day with soft soap and warm water. 
When dried, rub the places with a piece of linen rag dipped in ammo- 
nia from gas tar. 
4. Rub the back of a silver watch or any smooth piece of silver on 
and around the piece a few minutes 4 or 6 times; it will soon cure it. 
Ringworm on the Head. 
Wash the spot thoroughly with Castile soap and hot water, rub it 
well with New England rum, and then put on a thick compress of linen, 
kept constantly wet with the rum. 
Salt Rheum. To Cure. 
The part affected should be washed with Castile soap and water and 
dried thoroughly with a soft cloth, wet with tincture of iodine and 
dried, and lastly, a little citrine ointment should be applied, A wash of 
1 dr. of corrosive sublimate, 8 sc. of white vitriol (sulphate of zinc), 3 
drs. of sal-ammoniac, 3 drs. of salt, and 3 ozs. of sugar of lead, mixed 
with 1 pt. of soft water may be used alternately with the tincture of 
iodine if the eruption is on an exposed part. 
Salt Rheum. (2.) 
Wash the part affected with the following; Take 1 or 3 ozs. each of 
yellow dock root and blood root, mash or bruise, and put to them 1 pt. 
of alcohol and as much good vinegar; let stand a week or 8 to digest; 
this should be applied once or twice a day, and the following ointment 
applied as often: Take fresh butter, 4 ozs., Venice turpentine, 1 oz., and 
red precipitate, 3 drs.; mix the whole together well, and apply a little to 
the part affected once or twice a day, after washing witli the tincture 
named. This ointment will cure any tetter or salt rheum without the 
use of anything else. It will also cure ringworm or any kind of itch. 
Seven Years’ Itch, To Cure. 
After using plenty of Castile soap and water, apply iodide of sulphur 
ointment freely. Instead of this you can take some simple sulphur 
ointment, color it light brown with the sub-carbonate of iron, and per- 
fume it. This should be applied freely and in severe cases mild alter- 
atives administered while using the outward application. 
Scalding of the Throat from Swallowing Boiling Water. 
This accident occurs not uncommonly among children left by them- 
selves, and is very dangerous, as the throat swells, and the sufferer is in 
danger of being suffocated. Send for the medical man immediately. 
Meanwhile, if it can be procured, let the patient suck ice constantly, 
and apply a strong mustard poultice to the outside of the front of the 
throat. 352 
OLD DR. CARLIN’S RECIPES. 
Sciatica. 
It sometimes attacks the leg, beginning at the,upper part of the back 
of the thigh, and extending downwards to the foot. The pain of this 
form of rheumatism is very acute, and it is by far the most troublesome 
to treat. 
Treatment—The application of strong stimulating liniments over the 
seat of the pain. 
Sick Rooms, How to Keep Cool. 
It consists in opening the windows wide, and covering the openings 
with cloths steeped in water. It is well known how largely water, in 
passing from the liquid to the gaseous state, absorbs caloric. This 
absorption lowers the temperature of the room from 5 to 6 degrees in a 
few minutes, and the humidity diffused in the air causes the heat to be 
more readily endured. By this system patients, even in the hottest 
time of the summer, find themselves in a perfectly fresh atmosphere. 
Cure for Sleeplessness. 
Eat 2 or 3 small onions. If a person cannot sleep, it is because blood 
is in the brain; the remedy, therefore, is obviously to call the blood 
down from the head. This can be done by eating 1 or 2 small onions, 
or a biscuit, a hard-boiled egg, a piece of bread and butter, or something. 
Follow this up with a glass of milk, or even water, and you will fall 
asleep. Onions are also excellent things to eat when much exposed to 
the cold. 
Small-Pox, Treatment of. 
The eruption is often the only symptom that is understood, but as 
soon as any symptoms, however slight, appear, medical aid should, if 
possible, be obtained. When this is impossible, the milder forms of 
small-pox not attended by much eruption, require little treatment, 
except keeping the patient in bed, administering at first a dose of 
aperient medicine, as effervescing magnesia or castor oil. and, until the 
eruption appears, a few doses of mindererus spirit to promote perspira- 
tion. Severe cases develop individual symptoms, which must be 
appropriately treated. A low form of fever usually accompanies the 
imperfect filling of the pustules, and renders the use of stimulants, 
wine or brandy, necessary, but they must be used with a great deal of 
care. Stimulants are needed in all stages if the pulse be feeble and the 
patient present a sunken look, but only just enough should be given to 
keep up the vital powers. 
To Prevent Pitting in Small-Pox. 
When the eruption has become fully developed, paint the surface of 
the skin where exposed, with a solution of India-rubber in chloroform, 
which can be applied with a camel-hair pencil. The chloroform soon 
evaporates, leaving a thin elastic film of India-rubber over the face. 
As this removes the itching and all irritation, it is rather comfortable, 
and if properly applied, entirely prevents pitting. The solution is made old dk. carlin’s recipes. 
353 
by cutting the India-rubber into small pieces and chloroform added 
until it is entirely dissolved. On account of its non-elasticity gutta- 
percha does not answer the purpose. If a part of the solution is torn 
off, a second application should be made. Another method is to cover 
the whole body from the beginning of the disease with calamine, 
shaking it carefully through a common pepper-box, so that it does not 
remain in masses'. By this means the inflammation on each pustule is 
much lessened. Every 3 or 8 nights sprinkle about 1 oz. of powdered 
camphor between the under sheet and blanket, the whole length of the 
body, putting more about the neck and shoulders. If hardened in- 
crustations form in advanced stages of the disease, they may be removed, 
and if the calamine is applied, the cuticle will form again in a few 
days, without a blemish. Calamine consists of carbonate of zinc, 
heated to redness, pulverized, and then reduced to an impalpable 
powder. Old pock-marks may be removed by using simple oil, pomade 
or ointment medicated with croton-oil, and just strong enough to raise 
a very slight pustular eruption. This should be applied at intervals 
extending over several weeks, as often as is convenient and expedient. 
Spasms, Remedy for. 
Mix 1 gr. of acetate of morphia, 1 fluid oz. of spirit of sal volatile, 1 fluid 
oz. of sulphuric ether, 4 fluid ozs. of camphor julep. Keep closely corked, 
in a cool place, and shake well before using. Take 1 teaspoonful in a 
glassful of cold water or wine whenever needed. 
Stomach. Acid. 
An excellent remedy for this complaint and the distressing headache 
and sickness to which it gives rise, is prepared chalk. Though one form 
of dyspepsia, it is often relieved by this simple remedy. 
Sick Stomach. 
Mix together 6 ozs. of water, i oz. of powdered loaf-sugar, £ oz. of 
powdered gum-arabic, 6 drops of oil of mint, and 80 grs. of salts of tar- 
tar. Dose: 1 tablespoonful. 
Stomach, Pain in. 
Mix 3 so. of charcoal, pulverized, with 3 drs. of sub-nitrate of bismuth. 
Make 84 powders, and take 4 per day. 
Sweating, Profuse. 
Boil a large teaspoonful of chopped sage leaves in 6 ozs. of water for 2 
or 3 minutes. Let the tea stand and cool, then strain and sweeten to 
the taste. 
Swellings, Treatment of. 
Steaming with boiling herbs is often very effective in cases of felons, 
boils, ulcerations, or swellings of any kind. 354 
old dr. oarlin’s recipes. 
Rhubarb Sirup. 
Put into 1 pt. of water i oz. of sliced rhubarb, £ each of mace and 
nutmeg, 1 tablespoonful of anise-seed, and a little saffron. Stew until 
the rhubarb is quite soft, and add 1 lb. of loaf-sugar. Stew a little 
longer and put in 2 tablespoonfuls of gin. Give a teaspoonful every i 
hr., or every hr., according to symptoms. This is excellent for children 
in vomiting or severe bowel complaints. 
Tetter. 
Lay the woolly side of strawberry leaves thickly on the parts affected. 
Change them occasionally. They will draw out the inflammation. 
Sore Throat. 
i oz. of bicarbonate of soda. \ oz. of chlorate of potash, mixed in 6 ozs. 
of water. Take 1 tablespoonful for a dose. 
Sore Throat, Gargle for. 
Mix i oz. of alum, i oz. of borax, 1 gill of water, 1 tablespoonful of 
honey, and £ oz. of tincture of myrrh. 
Toothache 
Take 1 dr. each of chloroform, spirits of camphor and laudanum. 
Mix thoroughly and apply on a little cotton wool. 
Toothache, General Remedies for. 
1. To cure a toothache so that it will never ache again, take a crumb 
of opium as large as a small pea, dissolve in 4 teaspoonful of spirits of 
turpentine, and put in the hollow of the tooth. It will not stop, the pain at 
once, but, if well applied, will soon cause it never to trouble again. 
2. Turkish myrrh diluted in water—at first a teaspoonful to a tumbler 
and gradually strengthened — and used as a wash 4 or 5 times a day, 
will generally give relief. 
3. A solution of bicarbonate of soda, in the proportion of | dr. to 1 
oz. of water, held in the mouth, is said to be an instant cure for toothache. 
4. Nervous toothache may be cured at once by the application of 
saltpeter made very fine and applied on cotton batting to the affected 
tooth. 
5. Mix equal portions of salt and alum; after grinding it fine, fill a 
small bit of wet cotton with the powder and place it in your tooth. 
6. Wet a bit of cotton with a strong solution of ammonia and place 
it at once in the affected tooth. The relief experienced will be almost 
instantaneous. 
Typhoid Fever, New Remedy for. 
A physician in the French Navy has used with remarkable success the 
following in cases of this fever: Give to an adult 2 or 3 tablespoonfuls old dr. caklin’s recipes. 
355 
of strong black coffee every 2 hrs., alternated with 1 or 2 teaspoonfnls 
of claret or Burgundy wine. A little lemonade or citrate of magnesia 
should be taken daily, and after a while quinia. This treatment is 
founded upon the idea that typhoid fever is a nervous disease, from the 
fact that the cerebral symptoms appear first, and the coffee acts upon 
the nerves. It should be used in the early stages. 
BATHS. 
Diaphoretics are those medicines which are employed to increase the 
action of the skin. The perspiratory glands have a double function to 
perform, that of elimination, and that of keeping down the temperature 
during exposure to heat. When a man takes a Turkish bath, the tem- 
perature of which is, perhaps, 160° F., or when he works in the sun on a 
very hot day, there is, if he be used to such exposure, little or no rise in 
the temperature of the body, because the surface glands secrete sweat so 
actively as to expose a great amount for evaporation, and by the con- 
version of so much water into vapor, such an amount of heat is absorbed, 
i. e., converted into repulsive force, that the body is cooler. The reason 
that even a moderate degree of heat in a moist atmosphere is intolera- 
ble, is because evaporation can not take place. 
From what has already been stated, it is obvious that the use of dry 
external heat, or rather exposure to a hot atmosphere, is a powerful 
means of producing perspiration; it is, indeed, in healthy people, the 
most powerful method at our command. It may be employed either in 
the form of the Turkish hath, in which the air of the hot air chamber is 
very dry, or in the Russian or vapor hath, in which the atmosphere is 
surcharged with hot vapor. Very wonderful therapeutic properties have 
been ascribed to the direct action of heat when applied by the Turkish 
bath; but the remedy appears only to act as a powerful sudorific, per- 
haps also doing good in some cases of acute internal congestion, by 
attracting the blood to the surface, thereby depleting the interior. 
Whenever a properly provided bath can not be commanded, a very 
efficient and readily applied substitute consists of a large tin funnel, 
furnished with a long bent beak or tube, a stool with a hole in the cen- 
ter of its seat, or a few bricks, and a large spirit lamp. The patient being 
closely wrapped up in bed, care being taken that the neck and shoulders 
; r j well ‘‘tucked in,” the funnel is placed upon the stool or the bricks in 
such a manner that the beak of it enters well under the clothes, coming 
close to but not in contact with the patient. The spirit lamp, being then 
placed immediately under and close to the funnel, must, when lighted, 
send a column of hot air and vaporized water through the beak into the 
space around the body of the patient. When the lamp is sufficiently 
large, and a little care is taken to see that the nozzle of the funnel is not 
obstructed by the bed clothes, the process just detailed affords a very 
efficient method of giving a vapor bath. 
Hot water baths offer another very successful method of inducing 
profuse perspiration. The patient should be placed in a bath of about 
98° or 100° F., and remain there 15 or 20 mins., during which time, by 
the addition of very hot water, the temperature should be raised to 110° 
F., or to such a point as the patient can endure. Warmed blankets 
having been provided, the patient should be lifted from the bath into 356 
OLD DK. CAKLIX S liECIl'ES. 
them, be closely wrapped up and so left for 3 or 4 hrs. before being 
transferred to the usual bed. Profuse sweating is always more or less 
weakening, but is not nearly as much so as purging, and therefore may 
be practiced in dropsical patients too feeble to allow of purgatives. The 
hot baths are not, however, altogether free from danger or objection. 
Sometimes in the Turkish or Russian baths the patient fails to sweat 
freely, and a feeling of distress, a bounding, rapid pulse, and perhaps 
severe headache, develop themselves. Under these circumstances the 
bodily temperature rises, and a fever develops, which may go on to the 
production of a true “thermic fever,” and perhaps terminate in sudden 
death. This is an exceedingly rare result, and one that never can occur 
if a little watchfulness be practiced and the patient removed from the 
hot chamber so soon as any unpleasant symptoms are manifested. Sud- 
den death took place once from “sunstroke” in a patient wliilst taking 
the Turkish bath. The use of hot baths of any kind is, of course, 
contra-indicated by the existence of fever: but, according to some 
authorities, the hot water baths are pre-eminently contra-indicated by 
the existence of congestion of the lungs, or of a tendency towards these 
disorders, since under such circumstances the bath greatly increases the 
disease or precipitates a perhaps fatal attack. Under the conditions 
mentioned, the most frightful difficulty of breathing may result from 
the use of the hot water bath, a difficulty which can apparently be pre- 
vented from terminating fatally only by the removal of the patient from 
the bathtub. If disturbance of the respiration comes on during the bath, 
the patient should be immediately taken out, and if the symptoms be 
urgent, cold water should be freely dashed over the head, neck and chest. 
Diaphoretics are employed in the practice of medicine to fulfill the 
following indications: 
1st. To arrest forming diseases of not very severe type, probably by 
causing a flow of blood to the surface, and thereby relieving slight 
internal congestions, and possibly by eliminating principles which have 
been retained in the blood instead of being excreted as they ought to 
have been. In general colds, in muscular rheumatism and other results 
of exposure to cold and of checked perspiration, the diaphoretics afford 
the most efficient means at our command for restoring the normal 
functions. 
2d. To favor absorption. In dropsy the diaphoretics are of veiy 
great value, often aiding diuretics and purgatives in effecting a cure, 
and sometimes, when these fail, or when circumstances forbid their 
use, rescuing the patient from impending death. None of the medicinal 
diaphorites are of sufficient power to be relied upon in dropsy. In 
order to reduce an effusion, the Turkish, the Russian, or the hot water 
bath must be vigorously employed, the medical diaphoretics being used 
merely to aid in their operation. 
3rd. To aid in the subsidence of diseases which naturally pass off in 
a sweat. The chief use of diaphoretics for this purpose is in miasmatic 
fevers, especially in the remittent form of the affection, when the sweat- 
ing stage fails to develop itself thoroughly and the paroxysms run into 
one another. Even in the single paroxysm of intermittent fever, by 
hastening the closing stage, diaphoretics will often shorten the paroxysm. 
4th. To eliminate noxious materials from the blood. The old 
idea of the ground work of such diseases as fevers, the belief in a 
distinct materies morbi which could be eliminated from the blood, has 
had no sufficient demonstration to be accepted, and, although diaphoretics old dr. carlin's recipes. 
357 
do good in fevers, yet it can not be granted it is in this manner. The 
very great power of increased diaphoresis in cooling the body through 
surface evaporation, has already been dwelt upon; and much of the 
good effected by diaphoretics in diseases of high temperature, probably 
has its origin in this power. Modern science seems, however, clearly to 
point out that this class of remedies may aid in separating from the 
blood retained secretions, and may, to some extent, replace the action 
of the kidneys when these organs are disabled by disease. 
There is a form of secretion from some surfaces which is distinctly 
poralytic in its mechanism. The same assertion may be made in x-egard 
to the skin, the so-called “night sweats” of consumption of the lungs, 
or those found in other debilitating diseases, affording a familiar example, 
occurring at such time as there is the greatest relaxation of the 
system, namely, during sleep. The profuse sweating of a collapse after 
some great injury, or long continued disease, may be so like that which 
accompanies relief from pain, that it may be misunderstood. There is 
this difference, however, between the two classes, one of which should 
be stopped, and the other encouraged, when indicated, namely, the 
diseased type is associated with a cold surface and a heated internal con- 
dition, whilst the medicinal form results ixx aix active circulation of the 
capillary vessels, and a reduced internal heat. The chief objects in 
bathing are to secure a rapid action in the glandular structure of the 
surface, and to also secure immunity from any bad after-effects by prop- 
erly stopping the sweating, or eliminating process, without too great a 
shock to the system. 
1st. No chill is to be allowed to reach the invalid under any cir- 
cumstances, and sometimes we must bathe only a small portion of the 
body or limb at a time, and dry the same. 
2d. Never exhaust your patient by too long continued bathing. 
3d. Always be sure to get a free reaction, and, if necessary, give a 
stimulant to aid it. 
4th. Never bathe too often, lest the action of the surface glands be- 
come exhausted. 
5th. Always bathe often enough, lest these same glands become 
discouraged in trying to do their best. 
A dry rubbing along the spine and over the chest is oftentimes the 
best treatment for the convalescent, either with a linen towel, a piece of 
white flannel, or of red, as most agreeable to the patient; but in all the 
above, the skill and care of the attendant will add to or extract from 
the good results, but rarely is any treatment more gratefully received if 
properly conducted. 
General Rules for Bathers. 
Do not bathe within 2 hrs. after a meal, nor when exhausted by 
fatigue or from any other cause, or when the body is cooling after 
perspiration; but take a bath when the body is warm, provided no time 
is lost in getting into the water. Do not chill the body sitting or stand- 
ing on the bank or in boats after having been in the water. Do not 
stay too long in the water. Leave the water as soon as there is the 
slightest feeling of chilliness. Do not bathe in the open air, if, after 
being in the water a short time, there is a sense of chilliness with 
numbness of the hands and feet. Strong and vigorous people may 
bathe early in the morning on an empty stomach. The young and 358 
old dr. carlin’s recipes. 
delicate should bathe 8 hrs. after a meal. The best time is 2 or 3 hrs. 
after breakfast. Persons subject to attacks of giddiness and faintness, 
and those who have palpitation and other sense of discomfort at the 
heart, should consult their physician before bathing. After being in 
the water, a considerable friction ought always to be used, enough to 
bring the blood to the surface of the body. If any chill is felt, take 
immediately a warm sling, glass of wine, or 2 or 3 grs. of quinia, 
regulating the dose according to the frequency with which the indi- 
vidual has been in the habit of taking it. 
Sponge Bath. 
The daily sponge bath contributes greatly to the preservation of 
health, by the promotion of cleanliness and by the exhilarating influence 
in stimulating the circulation of the blood on the surface of the body. 
The warmth of reaction is more sure to follow if the bath be used on 
rising, while the body is still warm, and before the surface is chilled by 
exposure in dressing. In using this, a due regard to the feelings should 
be observed. Some persons are extremely sensitive to cold, while 
others enjoy its reaction and bracing influence. The temperature of 
the water should, therefore, be regulated by the climate, weather, and 
individual susceptibility. After sponging, the -whole body should be 
briskly dried with a rough towel, and a glow of warmth will follow. 
Cold Bath. 
Temperature 50° to 60°. A cold bath will vary in its effects according 
as it is taken in a small bath, or in a river, the sea, or a quantity of 
water large enough for swimming, and according to the temperature of 
the air. The benefit to be derived from a cold bath is governed also 
pretty much by the state of health of the bather. Persons in impaired 
state of health should take little more than a single immersion, and this 
should be followed by friction of the surface with towels or dry flannels. 
Such persons should avoid bathing on an empty stomach; it is better 
not to take a cold bath immediately after a meal. The answer to ques- 
tions on the advisability of cold bathing, whether in the sea or other- 
wise, is to be found in the state of the pulse and of the skin. With a 
feeble pulse and a disposition to palpitation of the heart, the flow of 
blood through the skin is sure to be tardy, as compared with that of 
health, and reaction will consequently be slowly established at the risk 
of congestion of internal organs. Hence in persons disposed towards 
head, or heart, or lung affections, great caution should be exercised. 
Persons who are subject to palpitation of the heai’t, giddiness, etc., had 
better avoid the cold bath. Generally, it may be laid down as a rule 
that if cold bathing be not followed by a glow of warmth on the skin, it 
should not be repeated. About 2 or 3 hrs. after a meal is the best time 
for cold bathing. 
The Tepid Bath. 
Temperature 70° to 80°. It is suitable for those whose health, or 
sensitiveness to cold, forbids the use of the cold bath. The same rules, 
however, apply, especially as regards the delicate in health. old dr. carlin’s recipes. 
359 
The Hot Bath. 
Temperature 98° to 110p. It differs from the cold or tepid baths, inas- 
much as they are preservative of health, while this is curative of disease. 
It opens the pores of the skin, relaxes the muscles, soothes the nervous 
system and is a valuable agent in reducing fevers and inflammation. 
To avoid risk, have the bath begin with about 95° and gradually raise 
the temperature to 100° or 105°. The bath may be continued from 10 
to 20 mins., according to the feelings of the bather. Wipe the body 
quickly and briskly upon coming out. 
The Vapor Bath, 
100° to 120°. It is of great use in exciting perspiration in catarrh, in 
simple fever, and in rheumatism. It may be extemporized by sitting 
on a chair enclosed in a blanket, and having a pan of hot water placed 
under the chair, adding to the water some red-hot stones, or brick, or 
iron chain. If a long pipe can be connected with the spout of a large 
kettle, and made to pass within the blanket, it affords a ready means of 
making a vapor bath. 
Hot Air Bath. 
Temperature 100° to 120°. It acts in the same way as a vapor bath. 
It is readily made by burning some spirits of wine under the canopy of 
blanket. A convenient mode is, after the patient is seated and covered 
up to the throat with a blanket, to place 1 oz. of spirits of wine in a cup, 
the cup standing in a basin with some water, then light the spirit and 
let it burn out. 
The Turkish Bath Upon a Small Scale. 
Place the patient upon a large cane-bottomed chair, and tie a large 
blanket around his neck, so as to completely envelop the chair and his 
body; underneath the chair place a saucer full of alcohol (spirits of 
wine) and set a light to it. The space within the blanket will soon be 
filled with hot air, and a profuse perspiration will be produced. 
Sulphur Bath. 
Leprosy has been entirely cured by the following, which is a success- 
ful remedy in every description of skin disease: To every 15 gals, of 
water add 1 oz. of sulphuret of calcium, or 1 oz. of sulphuret of potas- 
sium to every 10 or 12 gals, of water. 1 or 2 applications will eradicate 
common itch, and it soon cures all scurfy and moist skin affections. 
SURGICAL. 
Sprained Ankle. 
Bathe the ankle frequently in cold salt and water, and the greater the 
tendency to inflammation the oftener. Sit with it elevated upon a cush- 360 
old dr. carlin’s recipes. 
ion. Live on a low diet, and take a cooling medicine every day. When 
first beginning to use it, and until it is strong, rub it often with a mix- 
ture of 10 grs. of quinia put in 1 pt. of alcohol. 
Sprained Ankle. (2). 
If used immediately after the sprain, the following is, probably, the 
best preliminary treatment, and usually the only one needed: 
Plunge the foot into water as hot as can be borne, and allow it to re- 
main 20 or 30 mins. Bandage with flannel or cotton batting, or sheet 
wadding. Keep the foot elevated until relieved. 
Back, Sprain in. 
Rest is more essential than anything else. Apply cloths saturated 
with cold water if the part is inflamed. Take 15 or 20 drops of the bal- 
sam of copaiba night and morning. Keep the bowels open by the use of 
apei'ients. As soon as the inflammation is gone, rub the part with stim- 
ulating liniment. 
Back, Sprains of the Muscles. 
Mix 1 dr. of laudanum, 6 ozs. of soap liniment, and i oz. of Canada 
turpentine. Rub the part affected well with this before a hot fire. 
Back, Lame or Weak. 
Into 1 pt. of alcohol pour a beef’s gall, and bathe the back frequently. 
Let it be rubbed the whole length of the spine every night and morning, 
and oftener if the patient can bear it. Relief is almost certain. 
Bed-Sores, Treatment of. 
Press the part gently with a bit of cotton wadding to remove the ex- 
cessive discharge; take a camel-hair brush and paint the sore over with 
collodion. Repeat the application daily, and when it has well dried the 
part should be protected by covering it with a bit of soft lint or cotton 
wadding. 
Bleeding at the Nose, To Stop. 
1. Find the artery on both sides of the face where it crosses the jaw, 
some 2 or 3 ins. above the point of the chin; press it closely against the 
bone with the thumb and forefinger; observe which nostril bleeds most 
freely, and press harder on that side. 
2. Make the patient raise both arms above his head, and keep them 
there some time. Sponging the forehead and face with cold water, or 
placing a towel wet with cold water between the shoulders, will gener- 
ally effect a cure. If this is not sufficient, apply a strong solution of 
alum or iion-alum to the inside of the nostrils, or plug the nostrils with 
lint or cotton wool soaked in the solution. 
3. Press a small roll of paper under the upper lip. or blow a little 
gum-arabic or powdered alum up the nostril through a quill. The bleed- OLD DR, CARLIN S RECIPES. 
361 
ing can be stopped at once by pressing with the finger over the small 
artery near the ala (wing) of the nose, on the side where the blood is 
flowing. 
Chronic Bleeding at the Nose. 
Dip moistened linen cloths in dry powdered tannic acid, and press 
them into the nostrils, as high up as possible. Or it may be made into 
an ointment and used with the cloths as before. 
Bleeding, To Stop. 
When a person has been wounded, if the blood flows regularly, a vein 
has been wounded, and a string should be bound tightly around below 
the wounded part, that is, beyond it from the heart. When the blood 
comes out by leaps and jets, an artery has been severed, and the person 
may bleed to death in a few mins.; in this case the cord must be applied 
above the wound, that is, between the wound and heart. If you have 
no string or cord at hand, the two opposite corners of a handkerchief 
may be tied around the limb, a stick put between and turned round 
until the handkerchief is twisted tight enough to stop the bleeding, in 
which position it must be kept until a physician arrives. 
Bleeding or Hemorrhage. 
Another thing recommended where the blood flows in any considera- 
ble quantities, from cuts, bruises, or nose bleed, is to take dust from the 
tea-canister, or finely pulverized tea if considerable is needed, with the 
dust, or the scrapings of the inside of sole leather, and bind closely upon 
the wound. 
Blisters. 
A great diversity of opinion exists as to the value of this remedy, 
which has been used from time immemorial. The best authorities have 
taught that morbid processes in deep seated or superficial organs, may 
be modified by irritations artificially induced in distant parts. Of late 
the value of these remedies has been more generally questioned, and 
their use greatly limited. This is largely due to the fact that actual 
demonstration is becoming more general in testing all medicines, and 
all written laws are becoming modified by modern experience, and 
medicine is gradually approaching the place of an exact science. 
At the present time it may be held as a safe practice, that we have 
power to influence morbid processes by creating external irritation, 
although it is difficult in many cases to explain its rationale. It is a 
well recognized fact also, that the remedies which act favorably upon 
some constitutions, may be very illy adapted to others. This is true 
whether of climate, diet, exercise, or labor, and still blisters act so 
favorably and promptly that their use cannot be disregarded. They 
should, however, be used rarely in cases of very delicate constitution. 
They are especially useful in pleurisy — either acute or chronic — and 
have been strongly recommended by high authorities in pneumonia at 
certain stages, also in cases of chronic dropsy of a local type. In chronic 
inflammation of the joints, repeated blistering is very often of service. 
There are various substances which are capable of producing vesication, 362 
OLD DE. CAELIn’s EECIPES. 
but the one chiefly in use is some preparation of cantharides. In cases 
of emergency a blister may be raised in a very few moments by the use 
of strong water of ammonia, a little of which is to be kept in contact 
with the skin by an inverted watch glass; great precaution, however, 
must be used to remove this substance as soon as the vesication occurs, 
lest the parts be burned too deeply. The preparation of cantharides 
mostly used is what is known as a cantharides cerate, which is spread 
upon adhesive plaster so as to leave a margin of about 1 in. in width, 
which shall adhere to the skin and hold the piaster in its place. That a 
blister may draw thoroughly, it must usually be left on for about 8 hrs., 
but in most cases we can alleviate the inconvenience to the patient by 
leaving it on about 6 hrs., or until a decided redness appears, and then 
by applying a flax-seed poultice. 
A preparation called Cantharidal Collodion may be used, applying it 
with a camel’s-hair brush. Some cases of poisoning, however, are 
reported from too excessive use of this convenient remedy. In any case 
of ill results the flax-seed meal poultice should be applied at once. 
The art of properly dressing a blister is a very important consideration 
in their use, and perhaps the least objectionable method after evacuat- 
ing the contents of the sore, is to apply a piece of solt old linen or 
patent lint freely covered with vaseline, or a preparation of pure mut- 
ton tallow, or what is better, equal parts of both. 
Blisters, To Heal. 
Make an ointment of 12 ozs. of lard, ozs. of white wax, and 2| ozs. 
of extract of lead. 
Blood-Spitting or Vomiting. 
Take 3 teaspoonfuls of sage-juice in a little honey, or 20 grs. of alum 
in w*ater every 2 hrs. 
Incipient Boils. 
An incipient boil may be stopped by touching it with lunar caustic. 
It is well to poultice a boil for 2 or 3 days after it opens, and after that 
use a stimulating salve. 
Boils. 
Lack of alkali or iron in the blood causes boils, and a permanent cure 
can only be obtained by constitutional treatment. When very painful, 
apply a flax-seed poultice with a few drops of laudanum upon it. It 
will be well to apply this for 2 or 3 days after the boil opens, and then 
some healing salve. Another cure, said to be very effectual, is the skin 
of a boiled egg. Peal it carefully, wet and apply it to the part affected. 
It will draw off the matter, and relieve the soreness in a few hrs. 
Bowels, Prolapsus or Falling of. 
In infancy and in old age the feeble state of the muscular fibres of the 
intestines often allows them to protrude after an action of the bowels, 
and so the same consequence sometimes occurs in diarrhoea, and in 
cases of obstinate piles or other disease of the rectum, or in persons who old dr. caelin’s recipes. 
363 
habitually neglect the calls of nature and allow the bowels to get into a 
constipated state. When it occurs in infants, the bowel is usually 
returnable by washing with cold water and smearing it with sweet oil 
or fresh lard, and gently grasping it between the ends of the thumb and 
3 or 4 lingers and pressing it upwards. In grown-up persons some 
astringent injection, such as alum and water, or alum and decoction of, 
oak bark (1 dr. of alum to 1 pt. of the fluid), may be required. To 
prevent its return, avoid costive state of bowels. 
Bruises. 
Make an ointment by dissolving 8 parts of Castile soap in 16 parts of 
spirits of rosemary, and then add 1 part of camphor. Keep in bottles 
closely corked. 
Bunions. 
When not inflamed bind the joint firmly with adhesive plaster. 
Poultice an inflamed bunion, and then apply 3 or 4 times a day an 
ointment made by putting 13 grs. of iodine into 4 oz. of lard or sperma- 
ceti ointment. 
Bunions and Corns. 
One of the simplest remedies, and at the same time most effectual, is 
to apply the com plaster. If these cannot be obtained use any adhesive 
plaster, building it up cob-pen fashion until the surrounding wall is 
higher than the uncovered corn or bunion in the center. Change every 
3 or 3 days until cured. 
Burns. 
1. Make a solution of equal parts of soda and water. Soak a bandage 
in this and cover the whole surface, changing before it becomes dry. 
This is excellent. 
2. Apply immediately white lead and linseed oil mixed to the con- 
sistence of thick paint. This may be used where the skin is broken or 
unbroken. Where the skin is unbroken, an excellent remedy is to 
coter it with cotton batting. 
3. Take equal parts of carbolic acid and sweet oil. Apply to the 
bare burn upon a linen rag, and it will give instant and permanent 
relief. It should be kept in a bottle tightly corked ready for instant use. 
Burns and Ulcers, Oakum Dressing for. 
It has been known for some time that oakum made a good dressing 
for burns and ulcers, healing sores very rapidly, and inducing a healing 
action in indolent ulcers, preventing all offensive smell. It is cheap, 
saves time and trouble in dressing, and the scars do not contract as 
they usually do in burns. 
Burns and Discolorations by Gunpowder, Treatment of. 
The scorched surface should first be smeared with glycerine by means 
of a feather, cotton wadding applied, and then covered with oil silk. 
If the above treatment is continued, the result will be satisfactory. 364 
old dk. carlin’s recipes. 
Carbuncle. 
Make an incision the whole length of the carbuncle, and stuff it with 
cotton that is saturated with pure carbolic acid. Paint the whole sur- 
face of the carbuncle with the acid. Repeat the insertion of the acid 
daily until a cure is effected. 
Chafing. 
Bathe the chafed parts before retiring with a soft linen rag, wet in a 
lotion made of a piece of alum, large as a hazel nut, dissolved in \ pt. of 
water. This is also good for tender feet and soft corns. Another excel- 
lent remedy for chafing is to sprinkle the affected parts with oxide of 
zinc. The use of finely powdered starch, by means of a puff or a small 
bag of muslin, 2 or 3 times a day, will usually prove a preventive as well 
as cure, Violet powder may be used instead of starch. 
Take a piece of lime the size of your double fist, put it in warm water 
and soak the feet in it, as warm as you can bear it, for i hr. 
Chilblains. 
Chilblains. (2). 
Baste soft linen inside the heels and toes of the stockings, and rub the 
linen well with a piece of common chalk. 
Chilblains. (3). 
Put 2 white turnips, thinly sliced without paring, into a tin cup with 
3 tablespoonfuls of good lard. Simmer very slowly for 2 hrs., and 
mash through a sieve. Spread cold upon a soft linen cloth and apply at 
night to the chilblain. It is said to be a certain cure. 
Chilblains, (Unbroken). (4). 
Apply an ointment made by melting together 1 oz. of resin, 1| ozs. of 
beeswax, 3 ozs. of sweet oil. Stir in gradually i oz. of carbonate of lead. 
Let it settle and reject sediment. 
Chilblains, (Broken). (5). 
Dissolve 1 oz. of sulphate of copper in 1 pt. of rosemary water and 
use as a wash. 
Chloroform, To Prevent Death from. 
Inferior animals have been restored from apparent death from chlo- 
roform by the continuous galvanic current, the negative pole being put 
in the mouth, and the positive pole in the rectum. 
Corns, To Cure. 
1. The strongest acetic acid applied night and morning with 
camel’s-hair brush. In most cases the corn will disappear in 1 week. old dr. carlin’s recipes. 
365 
2. Soak the feet | hr., 2 or 3 successive nights, in a solution of 2 table- 
spoonfuls of soda in a small foot tub of hot water. The alkali dissolves 
the indurated cuticle, and the corn falls out. 
3. Rub well together equal parts of common brown soap, tallow and 
the best quality of pulverized indigo. Spread this ointment on a piece 
of soft kid, and apply it to the corn, keeping it on till the soreness is out. 
Soft Corns, To Cure. 
1. Soak an ivy leaf in strong vinegar, and apply to the com, changing 
the piece every morning, and the corn will soon be easily removed. A 
slice of fresh wild-turnip placed on the corn is also very good. 
2. To cure soft corns, take a piece of cotton large enough to fit be- 
tween the toes, sprinkle prepared chalk over it, roll it up and place it 
between the toes. The cotton and chalk absorb the moisture, and by 
keeping the corn dry, soon cure it. 
Cuts, To Cure. 
Accidental cuts from knives, cutting tools, scythes, etc., are more 
likely to occur on the face and limbs than on the body. All that is 
requisite in general, is to bring the parts together as accurately as possi- 
ble, and to bind them up—this is usually done by adhesive plaster when 
the cut ceases to bleed. Nothing is so good for this purpose as paper 
previously washed over on one side witn thick gum water, and then 
dried; when used it is only to be wetted with the tongue. When the 
cut bleeds but little it is well to soak the part in warm water for a few 
minutes, or keep a wet cloth on it. This removes inflammation and 
fiain, and also a tendency to fainting, which a cut gives some persons, 
f the bleeding be too copious, dab the part with a rag wetted with 
creosote. 
Deafness. 
Deafness in infancy and childhood is accompanied by dumbness, as ifc 
is then impossible for the child to obtain a knowledge of sounds which 
he must imitate in learning to speak. The imperfection or obstruction 
of the passage leading to the membrane of the tympanum or drum of 
the ear, frequently causes deafness, f of the deafness in youth is the 
sequel of scarlatina, and is avoidable by proper treatment at the time. 
If there is a deficient secretion of wax or dryness of the aural passage, a 
little olive or almond oil with a few drops of oil of turpentine, oil of 
juniper or camphor liniment, may be used with benefit. If, with the 
deafness there is acute pain, or the discharge of purulent matter, 
medical aid should be sought at once. 
Remedies for deafness: 1. Take 1 lb. of oil of almonds, 3 ozs. of 
bruised garlic, oz. of alkanet root; infuse and strain and pour a little 
into the ear. 
2. Mix i oz. of shark’s oil, 10 drops of laudanum, and 5 drops of 
turpentine. Put 3 drops in each ear every morning, inserting soft cotton 
to keep out the cold. 366 
OLD DR. CARLIN'S RECIPES. 
Deafness in Old Persons. 
In cases where confused sounds are heard upon the inside of the ear, 
insert a piece of cotton wool which has been dipped in equal parts of 
aromatic spirit of ammonia and tincture of lavender. 
The difference between dislocations and fractures is, that in fracture 
the bone is broken, while in dislocation it is, as a consequence of some 
violence, forced from its connection with the neighboring bones. As 
we speak of compound fractures, or those which are accompanied by a 
wound, simple fractures, or those in' which there is no wound of the 
skin, so in dislocations, these may be either simple or compound. It is 
not always an easy matter to distinguish between a fracture and a 
dislocation. In certain forms of fracture, there is no crepitation or 
grating of the ends of the bones to be detected, as the same violence 
which breaks the bone drives the fragments forcibly together, and 
causes them to become impacted, or fixed together. In fractures about 
the region of a joint, the crepitation would be a main symptom by 
which to distinguish this injury from dislocation. Where it is absent, 
it is almost impossible for a non-professional person to come to a 
decision as to the real nature of the accident. Should, however, 
surgical assistance not be obtainable, the best plan to pursue will be to 
pull steadily at the injured limb until it resumes its shape and length. 
By this means, if the bone be dislocated, it may be possible to reduce 
the dislocation, and if fractured, it may, by loosening the bones, cause 
the distinctive sound of crepitation, and other signs of fracture to be 
distinguished. 
Dislocation of the Jaw. 
Dislocations. 
This may readily be detected by the imbecile appearance it gives a 
patient. The mouth is fixed wide open, and the saliva runs out at the 
corners. It is impossible to close the mouth, the patient making inef- 
fectual efforts to articulate. 
Treatment. —The patient should be seated in a high-backed chair, or 
against a wall, in such a manner that his head may lean against the 
back of the chair, or the wall. The operator should then wrap a couple 
of napkins around his thumbs, one on each, and when by this means 
they are well protected, he should place them as far back along the jaw 
inside the mouth as he can reach. He should then press with his 
thumbs downward and backwards, and at the same time raise the chin 
with his fingers. The bone will return to its place with a snap. The 
advantage of having wrapped the thumbs well round with the napkins 
will then be experienced; for the teeth come together very sharply, and 
were the thumbs not well protected, bites of a severe character might 
be suffered. Another method pursued for the reduction of this disloca- 
tion is to place a couple of corks between the back teeth, raising the 
chin, and making the corks act as a fulcrum between the jaws. 
Earache. 
Put boiling water with a little soda or laudanum in it into a teapot 
and hold the spout as near the ear as it can be endured. Cover the head 
and teapot so as to confine the steam. old dr. carlin's recipes. 
367 
Earache. (2). 
Take the heart from a roasted onion, cool it and dip it into sweet oil 
and laudanum. Press the onion into the ear, and tie a handkerchief 
around the head. 
A physician who had made the ear a special study, gives the following 
directions for its treatment when there is pain: Use first warm water 
turned into the ear from a spoon as often as the water cools. If this 
does not relieve, dissolve a little morphine in the water, and, as a last 
resort, saturate a sponge in chloroform, put it into the bowl of a pipe, 
insert the stem in the ear, and then blow upon the sponge. This has 
never been known to fail. Be sure and not have the chloroform near 
the ear. 
Earache. (3). 
Earache. (4). 
Drop equal parts of sweet oil and laudanum warm into the ear, and 
apply hot salt in flannel bags, so as to keep the part constantly warm. 
Hen’s oil will do equally well, and is not as likely to form a skin, in 
drying, as sweet oil. Shake as used. 3 or 4 drops at a time will be 
sufficient. 
Earache, Indian Cure. 
Burn a piece of raw, fresh mutton, the size of a walnut, upon a red- 
hot iron plate until it is reduced almost to a cinder. Put it into a clean 
rag and squeeze out the moisture into a silver spoon which has first 
been heated in boiling water, and dried thoroughly, and drop the juice 
as hot as can be borne into the ear. This has been known to cure after 
laudanum has failed. 
Earache, General Remedies for. 
1. Heat is the best remedy. A warm poultice or warm oil should be 
applied to the ear, or the back of the ear rubbed with warm laudanum. 
If there is a discharge, syringe the ear carefully with warm milk and 
water. Rubbing the back of the ear with ammonia and water some- 
times is beneficial. Be sure in all cases that the ear is thoroughly 
cleansed. 
3. Drop warm glycerine into the ear and then fill the ear with cotton 
or wool picked from a blanket. The latter is preferable, as the fibres 
are elastic, and it does not form a hard ball as cotton often does. 
Eye-Sight, To Preserve. 
1. Avoid passing quickly from one extreme to the other, either of 
light or darkness, and never sit long in absolute gloom, or exposed to a 
very bright light. 
3. Do not read fine print or strain the eyes by looking at minute 
objects. 
3. Never read at dusk, or, if the eyes are weak, by candle-light. 
4. Avoid looking long at glaring objects, especially on waking in the 
morning; the sun should be excluded from the room at that time. For 368 
old dr. caklin's recipes. 
the same reason the furniture and walls of the bedroom should not be 
white or glaring, and it would benefit those who have weak eyes to have 
green the prevailing color in a bedroom. Nearsighted people should 
read with the book as far off as possible, while those that are far-sighted 
should hold the book as near the eye as they can. This will improve 
and strengthen the sight, while a contrary course will increase the nat- 
ural defects. In reading or sewing the light should be above or behind 
instead of in front of the face. 
Eyes, To Decide when Spectacles are Needed, 
1. If it is necessary to remove objects from the eye to see them 
distinctly, 
2. When we are obliged to have more light than formerly; if we are 
inclined to put the candle between the eye and the object. 
3. If looking for some time at a near object, the eye becomes 
fatigued and there is a dimness or mist before it. 
4. If small printed letters run into each other, and appear double or 
treble when looked at for any length of time. 
5. When, by a little exertion, the eyes are so fatigued that we have 
to shut them or relieve them by looking at different objects. 
Any or all of these show that it is necessary to seek aid from glasses, 
as they will ease the eyes and prevent their becoming worse; for if not 
assisted in time, the weakness will be increased and the eyes impaired, 
for life. 
Eye, (Black), How to Cure. 
Apply at once a cloth wet in water just as hot as you can bear it. 
Continue the applications for 15 or 20 mins., and although the eye may 
be a little swollen, the blackness will disappear. 
Eye, (Sty in), To Cure. 
Put a teaspoonful of soda in a small bag, pour on just enough boiling 
water to moisten it. Place it on the eye pretty warm, keeping it there 
all night. In the morning the sty will have disappeared; if not, a 
second application will surely remove it. 
Eye, (Weak and Sore), Remedies for. 
1. Apply 8 or 4 times a day a wash made of 8 grs. of sulphate of 
zinc, 10 drops of tincture of opium, and 2 ozs. of water. 
2. Remove the shell from a roasted egg, cut it in two, take out the 
yolk and fill the cavities left in the whites with finely pulverized alum. 
Put in a thin cloth and press out all the juice. The liquid thus obtained 
should be bottled and used to bathe the eyes whenever needed. 
3. After bathing the eyes night and morning with tepid water, use a 
lotion made of 1 dr. of oxide of zinc and 8 ozs. of rose water. If in the 
morning the eyelids stick together, apply a little weak citrine ointment 
to the edges of the lids at bedtime. 
4. Mix the whites of 2 eggs, 1 oz. of sulphate of zinc, £ oz. of sugar 
of lead, | oz. of precipitated carbonate of iron, 1 tablespoonful of salt, 
and 1 of sugar; then add 32 ozs. of water. old de. carlin’s recipes. 
369 
5. For inflammation use the following; Boil a handful of hops in 
water and put in from i to 1 dr. of opium while boiling. While warm, 
lay the hops over the eyes and keep them wet with the water in which 
they were boiled. 
6. Salve. Eub 1 teaspoonful of white precipitate into a salve with 3 
teaspoonfuls of fresh lard. This salve applied upon the outside of the 
lid will cure the worst chronic sore eyes. 
Eye-Water. 
1 gr. of white vitriol, i gr, of dry opium, and 1 oz. of rain water, the 
whole filtered through blotting paper. 
Eye-Water. (2). 
Boil a freshly laid egg and take from it the shell, removing also the 
yolk. Mix 3 grs. each of sulphate of zinc, table salt, and white sugar, 
with the white, placing them in a bit of muslin, pressing and squeezing 
out all of the oily liquid you can, working it sufficiently to dissolve all 
of the salts. Put into a phial with 1 gr. of morphine dissolved in 1 oz. 
of soft water and keep for use. Use 3 to 5 times a day. 
Eye-Wash. 
Mix 16 grs. of white vitriol, 16 grs. of sugar of lead, and 1 pt. of water. 
Feet, Care of. 
Ill health is often caused by carelessness about the feet. The largest 
pores in the system are in the bottom of the feet, and the most offensive 
matter is discharged through the pores. The feet and armpits should be 
washed every day with pure water only, as from them an offensive 
odor is emitted unless daily bathing is practiced. The pores, instead of 
being repellants, are absorbents, and the foeted matter is taken back 
into the system, unless quickly removed from the surface. Stockings 
should not be worn more than 1 or 3 days at a time. 
Burning Feet, Relief for, 
To relieve burning feet, first discard tight boots; then take 1 pt. of 
bran and 1 oz. of bicarbonate of soda, put in a pail, and add 1 gal. of hot 
water; when cool enough soak your feet in this mixture for 15 mins. 
The relief is instantaneous. This must be repeated every night for a 
week, or perhaps more. The bran and bicarbonate should be made fresh 
after a week’s use. Bicarbonate of soda can be purchased for about 10 
cts. a lb. from wholesale druggists. The burning sensation is produced 
by the pores of the skin being closed, so that the feet do not perspire. 
Cold Feet. 
1. A simple, but most excellent remedy, is to plunge them, before 
retiring, into a bath of salt and water, in the proportions of 8 tablespoon- 370 
old de. carlin’s recipes. 
fuls of the former, and 1 gal. of the latter. This must be used cold. 
Allow them to remain from 3 to 5 mins., then rub them briskly until 
in a warm glow. Sometimes a more complete reaction can be obtained 
by bathing first in castile soap and hot water, then treat as above di- 
rected. 
2. Apply a current of electricity before retiring, pressing one elec- 
trode against the calf of the leg and the other to the bottom of the foot, 
continuing it for 10 or 15 mins. Another simple remedy that may be 
tried is to wear all wool red hose, always rubbing the feet well before 
retiring. 
3. Wear 2 pairs of stockings, 1 of silk or cotton and the other of 
wool, and you will not be troubled with cold feet, as this will keep in 
the natural heat of the body. 
4. Just before-undressing, take off the stockings and rub the ankles 
and feet with the hand as hard as you can for 5 or 10 mins. If you do 
this you will never have cold feet in bed. Washing frequently and 
rubbing them perfectly dry with flannel, is important. 
Frosted Feet. 
1. Apply the following solution morning and night: 1 oz. of turpen- 
tine and f oz. of oil of sassafras. 
2. Dissolve some alum in a little water and bathe the part affected 
with it, warming it before the fire. 1 or 2 applications will surely 
relieve the itching of frosted feet. 
Swelled Feet and Ankles, How to Cure. 
Take plaintain leaves (which can be found in almost any grass spot, 
and in our public parks); wilt them by putting separately between the 
hands, cover the swollen parts with them, and keep in place by wrap- 
ping the limb with rags or a towel on going to bed at night, or keep 
them on during the day if not obliged to be upon the feet. A cure will 
be speedily effected. 
Feet, Tender. 
Woolen stockings should be worn and changed frequently. The feet 
and lower limbs should be bathed in a solution of 1 lb. of salt to 1 gal. of 
water. 
Felon, or Whitlow. 
There are 2 forms of felons; the mild form, which generally yields to 
fomentation with hot water cloths or poultices, and when matter forms, 
if lanced, speedily heals, and the more severe form, in which the deep 
textures of the finger are involved, accompanied by severe pain, throb- 
bing, and much redness, heat and swelling. The only relief for the 
second form is the free and early use of the lancet, and if this be neg- 
lected, the bones will become affected, and perhaps destroyed. If the 
use of fomentations or a poultice does not give relief very soon, a sur- 
geon should be consulted without delay. When a felon is coming the 
home treatment should be as follows: The whole hand should be 
steamed -with bitter herbs for 30 or 40 mins.; then bathe it frequently in 
strong hot lye water. Instead of this you may immerse the diseased old dr. carlin’s recipes. 
371 
finger in strong lye as long and hot as you can bear it, several times a 
day, A poultice of linseed and slippery elm, with a little salt and 
brandy, should then be applied. A small white spot in the center of the 
swelling will indicate the formation of matter. Open this with the 
point of a large needle, or probe so that the matter may escape. If neces- 
sary, repeat the operation, and if proud flesh appears, apply chloride 
of potassium, diluted. To relieve pain, a poultice of powdered hops may 
be used, some healing salve should then be applied, and the general 
health improved by giving aperients, tonics, and nutritious cooling 
diet. Another cure for a felon is to wrap the part affected with a cloth 
saturated thoroughly with tincture of lobelia. This, if applied in sea- 
son, will kill the felon without fail. Another remedy is to stir | tea- 
spoonful of water into 1 oz. of Venice turpentine until the mixture ap- 
pears like granulated honey. A good coating of this must be wrapped 
round the finger with a cloth. The pain will be removed in 6 hrs. if the 
felon is only recent. 
The general cux*es recommended are the following: 
1. Wet a cloth in tincture of lobelia, and bind it upon the part 
affected as soon as the pain begins. The cloth must not be allowed to 
dry. 
2. A felon may be cured by applying a poultice of onions morning, 
noon and night, for 3 or 4 days. 
3. Make a paste of equal parts of gum camphor, opium, castile soap, 
and brown sugar, mixed with a little turpentine. 
4. When a felon begins to pain you, put a teaspoonful of saleratus 
and a wineglassful of vinegar in a pint tin of boiling water. Heat this 
every \ hr. or hr., and hold your finger in it till the pain ceases. Repeat 
this until the matter collects in one place, then have it opened, and it 
will get well. 
Bone Felon. 
Put a blister of Spanish fly about the size of the thumb nail, directly 
over the felon, as soon as the pain is felt, and let it remain for 6 hrs. 
At the end of this time the felon may be seen directly under the surface 
of the blister, and can be instantly taken out with the point of a needle 
or a lancet. 
Proud Flesh, To Remove. 
A new and easy remedy is to apply loaf-sugar pulverized very fine to 
the part affected. This will remove it entirety without pain. 
Hiccough, Cure for. 
Lemon-juice has been found superior to any known remedy for hic- 
cough, which is a spasmodic breathing, or an attempt to breathe, but 
which is largely prevented by a spasmodic closing of the glottis, or 
valve-like cover which stands guard at the top of the wind-pipe, or 
trachea, to carry the food, drink, etc., over it to the gullet, or esophagus, 
on their way to the stomach. Chloroform will allay it temporality, but 
not so permanently as the lemon-juice. It may be taken freely and 
may be mixed with sugar to make it palatable. 372 
old dr. carlin’s recipes, 
Inflamed Glands. 
Use the chloral-camphor mixture, the same as given for neuralgia 
(external remedy). This remedy is much preferred by the best medical 
authorities to tincture of iodine. 
Inflammation, To Reduce. 
In acute attacks of pleurisy, rheumatism, inflammation of the lungs, 
etc., the pain is often subdued by applying bags of dry bran as hot as 
can be borne. They must be changed frequently in order to keep up 
the heat, as evil results are apt to follow a cooling off, particularly if 
any wet application is used. 
Any Inflamed Joint. 
Steep 1 oz. of wormwood in 1 pt. of vinegar. Soak a piece of flannel 
or cotton and bandage firmly. This should be changed as soon as dry. 
Keep the limb elevated. 
Inflamed Joint. (2). 
Envelop it in sheet rubber and bandage firmly and evenly. Change 
twice daily, bathing the surface each time with a mixture made of 3 
even tablespoonfuls of soda in a pt. of water. 
Stiff Joints, Remedy for. 
Take strong salt brine and beef gall, 1 gill each, the yolk of 4 eggs, 
beaten up; mix and shake well together. Apply 3 times a day. Dis- 
cutient ointments are also good. 
Frozen Limbs. 
Rub with snow or very cold water until the frozen part becomes red. 
Wipe dry, rub briskly with the hand and cover with flannel. 
Liver-Spots, To Remove. 
These brownish blotches on the skin, which generally appear on the 
forehead, do not always proceed from the liver alone, but from an un- 
healthy state of the internal organs. The general health must first be 
cared for, or all external applications will be useless. Then apply to the 
spot at night a pomade consisting of 80 grs. of sulphate of zinc, and 1 
oz. of elder flower ointment. Care must be taken not to put any of the 
ointment on the skin surrounding the spots. Wash the ointment off in 
the morning, with white Castile soap and water, and bathe it repeatedly 
during the day with a lotion made of | pt. of infusion of roses, and 30 
grs. of citric acid. In about 3 weeks the spots will yield to this treat- 
ment, and after that they can be prevented by a regular use of glycerine 
and borax lotion, made by putting 1 oz. of glycerine, and 3 drs. of borax 
into 1 pt. of soft water. old dr. carlin’s recipes. 
373 
Neuralgia. (External Remedy). 
Take from 1 to 4 drs. each of chloral hydrate and gum camphor, mix 
thoroughly in a mortar till it becomes of the consistence of glycerine. 
Apply this hourly with a camel’s-hair brush or the finger tip until the 
surface becomes reddened, and quite sensitive to the touch. 
Neuralgia, Remedy for. 
Take white cedar bark, shave it up and smoke it in a clean clay pipe, 
1 or more pipefuls, or until relieved. 
Nightmare, To Prevent. 
Persons subject to nightmare should not sleep alone, but have some 
person near them to arouse them when they have an attack. As night- 
mare rarely occurs except when a person is sleeping on his back, those 
who are subject to it should avoid this position. The pillow should not 
be too thick, and the bed should be level and not too soft. A little 
cayenne in scullcap tea will generally prevent an attack. Another pre- 
ventive is a mixture of 10 grs. of carbonate of soda, 3 drs. of compound 
tincture of cardamons, 1 dr. of simple sirup and 1 oz. of peppermint 
water. This should be used several nights in succession; then use some 
strengthening tonic for a few weeks. 
Hot Nights, To Keep Cool During. 
Bathe the body with cool water just before retiring, and lie down 
without drying it off. The water absorbs the heat, and in evaporating 
throws the heat off with it. It will be more effectual if the bed is also 
sprinkled slightly with water. This proves very effectual in hot coun- 
tries, and those who have tried it say there is absolutely no danger of 
taking cold. 
Mustard Plaster, To Make. 
For a mustard plaster the size of your hand, take a large teaspoonful 
of Graham meal, and make with warm water a stiff paste, to be spread 
smooth upon a piece of cotton cloth. Leave 1 in. of border unspread. 
Sprinkle fine mustard over it, just enough to cover it, then lay a thin 
muslin over. When the skin is torpid and hard to act upon, wet the 
meal with hot vinegar. Some say it is better in making a mustard 
plaster to use no water whatever, but mix the mustard with the white 
of an egg, and the result will be a plaster that will draw perfectly, but 
will not produce a blister, even upon the skin of an infant, no matter 
how long it is allowed to remain on the part. 
Poultices. 
These should be applied in the early stages of superficial inflammation, 
for the purpose of checking the morbid action. Their influence in such 
cases is simply that of a sedative, and may consist oftentimes of nothing 
better than a simple cold water dressing. The following applications, 374 
old dk, carlin’s recipes. 
however, are especially useful in the more advanced stages of inflamma- 
tion, where supperation has already commenced, or is about to set in. 
Further, a poultice in the latter stages of superficial phlegmon, or in- 
flammation of the cellular tissue, not only hastens the formation of 
pus in the inflammatory focus, but lessens irritation in the surrounding 
parts by its sedative action, and thus softens the tissues, and aids in the 
passage outward and the discharge of products of inflammation. But 
poulticing, however, may be persisted in too long, and all the vital 
actions be reduced below a normal point, when the only relief is the, 
knife. Thus far their use has been spoken of in reference to external* 
inflammation alone, but wide experience has demonstrated their value 
in internal inflammations, even when deep-seated organs, such as the 
lungs or kidneys, are involved. When it is borne in mind that in all 
these cases the poultice is applied to a very large surface, it can be read- 
ily perceived that this counter irritation is a powerful one. In such 
cases they act as a gentle but deep-reaching counter-irritant, which, in 
all likelihood, affects not merely the surface circulation, but indirectly 
that of the deeper parts. Thus in pleurisy or pneumonia the whole 
anterior, or posterior surface of the chest is covered, or, indeed, the 
whole chest may be enveloped by the jacket-poultice. In peritonitis the 
poultice should be as large as the abdomen of the patient. In the lung 
diseases of children, whose chest walls are very thin, the value of poul- 
tices seems to be much greater than in corresponding affections of adults. 
Different Kinds. 
Flax-seed meal is the most frequently used substance for making 
poultices, of which the large amount of oily and mucilaginous substances 
seem to be especially fitting. 
Ground slippery elm makes a very elegant demulcent material also. 
Ordinary mush from Indian meal affords a very convenient substance, 
as also the compound of bread and milk. 
Whenever a poultice is to be applied to affect the internal organs, and 
consequently has to be large and capable of holding heat for a long time, 
the choice of material lies between flax-seed and Indian meal, the 
former of which is the more adhesive and the more easily managed, but 
to the latter is attributed a greater capacity for retaining heat. In 
either case the poultice should be applied as hot as it can be borne and 
should be covered with a piece of oiled silk or thin rubber cloth, to aid 
in retaining not only moisture, but heat. By this appliance also, the 
material composing the poultice may be spread thinner, and thus be 
less clumsy for both patient and attendant. 
Dry warmth, which we obtain by applying heated folds of flannel or 
the fibre of cotton batting, surrounded by the oiled silk or rubber cloth, 
is sometimes more efficient, and gratefully received by the patient. 
This is especially adapted to rheumatic affections wherein the joints are 
involved. 
A hop poultice has a pleasant anodyne effect, and may be made by 
simply moistening the hops, contained in a gauze bag of required size 
and shape, with hot water. 
Mustard affords the most excellent material for a mild revulsive and 
counter-ix’ritant, in fact all grades, from the mildest impress up to 
severe blistering, can be had at will. It should be remembered, how- 
ever, that the blister produced by this material, discharges but v ry old dr. caelin’s recipes. 
375 
little and is exceedingly painful and for this purpose solely, we have 
better remedies at our command. Black mustard is much stronger 
than the white, and must usually be diluted at least i by the addition 
of flour or flax-seed meal. The white variety may sometimes be em- 
ployed pure, but generally it also is reduced in strength. A half and 
half poultice of black mustard and meal may generally be left on 20 or 
30 mins, without danger of blistering. Weaker preparations, of course, 
may be used longer. 
A very convenient method to make a mustard appliance is to take a 
newspaper (or better, paper without ink on), folded to a little larger 
than the desired size, and cut open the front piece, so that it can be 
folded back like a flap. Next spread upon the other portion mustard 
paste, leaving a marginal edge, then close the flap upon it, and fold the 
edges back to the desired shape. When done with this, the paste can 
be thrown away, and no cloth is wasted, besides the mustard acts as 
well through the single layer of paper, and is less apt to leave trouble- 
some sores than when employed in the usual manner. 
A preparation has recently been introduced and placed on sale by 
druggists called mustard paper. It consists of black mustard mixed 
with a solution of gutta-percha, and spread upon stiff paper of about 4 
by 6 ins. in size. Such papers are convenient for persons traveling, but 
experience has taught that they do not act as well as the home-made 
mustard plaster, their effect being often too violent, and of a too transi- 
tory a character. 
Red pepper is sometimes used instead of muslarl. It acts veiy 
promptly, but is not so reliable. Wheat or rye bran, heated in a dry 
state, contined in a cloth or paper bag, is a very neat and effective appli- 
cation in cases of acute pleurisy, as also in muscular rheumatism. 
Poultice, To Ease Pain. 
Scald hops and lay them upon a cloth and sprinkle laudanum over it. 
Make the application as hot as it can be borne. 
Scalded Mouth, Remedy for. 
If the mouth has been scalded with hot liquids, use as a gargle a solu- 
tion of borax, and afterward hold in the mouth a mucilage of slippery 
elm, a portion of which may be swallowed slowly, if the throat also has 
been scalded. Olive oil may be mixed with the slippery elm. Soap 
liniment may be used, but that must not be swallowed. 
Scratches, Treatment of. 
Scratches should not be neglected. First wash them in cold water, 
close them as nearly as possible, and cover them with diachylon plaster. 
When inflammation occurs, a bread poultice, or one of slippery elm, 
should be applied. 
Fits of Sneezing, To Cure. 
A very simple but efficacious remedy is to plug the nostrils with cot- 
ton wool. Make the plugs firm enough not to tickle, and yet loose 
enough to breathe through. 376 
old dr. carlin’s recipes. 
Camphor Spirits. 
Put 2 ozs. of camphor-gum into 1 pt. of alcohol. It is excellent to rub 
on bruises, sprains, etc., or to wet a cloth in it and lay upon them. In 
case of pimples or swellings, which it is desirable to scatter, a continued 
application is excellent. 
Splinters, To Extract. 
If you cannot extract the splinter or thorn readily by using a needle or 
any sharp pointed instrument, bind linen dipped in hot water around the 
place, or bathe the part in hot water. If there is inflammation, apply 
the steam of hot water, and after that a bread and milk poultice. 
Sprain. 
Wet a calico bandage, 1 or 2 yds. long, and 2 or 2t ins. wide, in cold 
water, and bandage the injured part firmly with it. The limb should be 
kept at rest, continually damp with cold water, and exposed to the air. 
If the bandage is applied at once, the swelling and pain will be lessened, 
but care should be taken to loosen the bandage if the pain is very great. 
Sun-Stroke, To Avoid. 
A great preventive of sunstroke is sobriety. Those who abstain from 
the use of spirituous drinks during hot weather, and have regular hours 
for sleeping and eating, need have little fear of sun-stroke. Bathing, 
washing, or sponging the skin all over in the morning, is a wholesome 
precaution. Light, (asy-fitting, broad-brimmed hats should be worn by 
those who work out doors. Those who have to work in the sun for any 
length of time, should have a shed or shade of some kind handy, where 
they can rest a few minutes at a time occasionally. Those who have to 
go about the streets, should keep on the shady side, wear light and 
porous hats, and, if possible, carry sun umbrellas. 
Ulcerated Tooth, 
Use the chloral-camphor mixture the same as given for neuralgia, 
external remedy). 
Toe-Nails, In-Growing. 
Scrape the center of the nail with a knife or piece of glass, until it 
becomes almost as thin as paper; then cut it in the form of a crescent, 
the convex side being inward. The sides of the nail will then grow out- 
ward in the proper way. 
Ulcers, Treatment of. 
An injury done to the flesh from which issues matter, with more or 
less pain and inflammation, is called an ulcer. All ulcers should be 
kept clean and cool and protected from the air. They should be washed 
frequently with warm soap-water; then covered with a little lint wet OLD DI£. CARLIN’S RECIPES. 
377 
occasionally with salt and water, and a little healing salve of some 
kind should be used. You can also use poultices made of oak bark or 
sumach bark. Severe ulcers are sometimes very tender, irritable and 
painful, discharging also a thin acrid fluid. Such ulcers should be 
steamed with a bitter decoction every night, and frequently washed 
with a strong decoction of wild cherry bark with- a little spirit, or an 
infusion of chamomile flowers. A poultice of slippery elm, mixed with 
a strong decoction of poplar bark, and a very little salt should then be 
applied and the treatment repeated as often as required. When ulcers 
become inflamed they assume a livid color, and are covered with small 
vesicles or blisters, as in mortification. Wash them with tincture of 
myrrh, and use a poultice composed of yeast, slippery elm, ginger, 
charcoal, and a little of the tincture of cayenne pepper. Keep this on 
as long as possible and then apply some soothing salve. Another remedy 
for ulcers is to take a handful of sweet clover tops and stalks, 1 of 
parsley, and 1 of burdock leaves; extract the strength by boiling, strain, 
add 1 lb. of resin, \ lb. of fresh butter, and let it simmer until thick 
enough. Another method of treatment is to cover the ulcer with a 
little cerate, and then constantly apply cloths wet in cold water. The 
general health should be improved by cleansing the stomach and bowels 
and then giving tonics. 
Foul Ulcers, To Disinfect. 
A lotion or injection of permanganate of potassa, 2 sc. to 8 ozs. of water, 
will rapidly disinfect the most fetid ulcers. Cover the wound with 
lint soaked with the substance, over which place a layer of raw cotton, 
as this will filter the air, and retain the germs which determine putrid 
fermentation. If injections are used they should be repeated several 
times a da.v. 
Vermifuge, Simple and Safe. 
A good vermifuge is powdered iron rust, as it expels the worms and 
also strengthens the constitution. From 10 to 40 grs. may be given to a 
child 6 yrs. old, and an adult may take \ oz. or more, either in molasses 
or beer. An aperient should always be taken after the powder. 
Seed Warts, Cure for. 
Pare off the hard part, or soak in strong soap suds (either one will do), 
then put 1 drop of spirits of turpentine on each wart. If the warts are 
very large it will require about 3 applications. 
Warts, To Cure. 
1. Make a ball of dry cobwebs large enough to a little more than 
cover the wart, but not touch the flesh around it. Place it on the 
wart, ignite it and let it be until it is all burnt up. This will turn the 
wart white, and in a few days it will come out. 
2. Dissolve as much washing soda as you can in a little water. Wash 
the warts with this for a few mins, and let them dry without wiping. 
Keep the solution in a bottle and repeat the washing often and it will 
cause the largest warts to disappear. 378 
old dk. carlin’s recipes. 
3. Put a little bullock’s gall in a bottle, and rub a little on the warts 
2 or 3 times a day. 
Wens, To Cure. 
Cut the wen in a dozen places, just enough to make it bleed, or prick 
it with a pin or needie; once a day wet it thoroughly with strong cop- 
peras water. 
LINIMENTS, OINTMENTS AND SALVES. 
Alum Curd. 
Put the white of an egg in a plate, and with a lump of alum rub the 
egg till a thick curd is formed: the curd is sometimes used as a poultice 
for an inflammation of the eyes. 
Ammonia Liniment. 
To 1 fluid oz. of the solution of ammonia, add 2 fluid ozs. of olive oil, 
and shake together. Used in sore throat, externally; also in chronic 
rheumatism, with friction. 
Arnica Liniment. 
Dissolve 1 part of camphor and 4 parts of Castile soap, by heat, in 10 
parts of rectified spirit. To this add 5 parts of arnica. 
Belladonna Liniment. 
1. 4 drs. of extract of belladonna, 1 oz. of glycerine, 6 ozs. of soap 
liniment. 
2. 1 dr. of extract of belladonna, 2 ozs. of oil of almonds, 4 fluid ozs. 
of lime water. 
Camphor Liniment 
Take | oz. of laudanum, 2 ozs. of spirits of camphor, 1 oz. of spirits of 
turpentine, powdered castile soap, $ oz., 3 ozs. of alcohol. Heat it to 
dissolve the soap and then strain it. 
Camphor Liniment. (Compound). 
Dissolve 2J ozs. of camphor, and 1 dr. of oil of lavender in 17 fluid ozs. 
of rectified spirits of wine; then add 3 fluid ozs. of the strong solution of 
ammonia, and shake well together. Therapeutical eifects: stimulant. 
Used with friction in rheumatism. 
Camphorated Oil Liniment, 
Mix thoroughly 1 oz. each of laudanum, and aqua ammonia, and 2 ozs. 
each of spirits of turpentine, and camphorated oil. Always shake well 
before using. This is especially good in chronic pains of long standing. old dr. carlin’s recipes. 
379 
Chloroform Liniment. 
1. Mix 1 part of chloroform, and 1 part of camphor. 
2. 1 fluid dr. of chloroform, 7 fluid drs. of almond oil; mix in a phial 
and shake till the two are united. 
3. 1 fluid dr. of chloroform, 2 fluid ozs. of soap liniment. Used as an 
application in neuralgic pains, and rheumatism. 
Glycerine Liniment. 
Mix 3 ozs. of soap liniment, 1 oz. of glycerine, 1 oz. of extract of bella- 
donna. A little viratrine is sometimes added. This is excellent for 
gouty, rheumatic, and neuralgic pains. 
Iodine Liniment. 
1. Dissolve 5 parts of iodine, 2 of iodide of potassium, 1 part of cam- 
phor, 40 parts of rectified spirits. 
2. 1 dr. of iodide of potassium, 1 fluid dr. of water; dissolve and add 
to it white soap, (in shavings), and oil of almonds of each 10 drs., that 
have been previously melted together. You may add some perfume. 
This is excellent for scrofula, rheumatism, and glandular enlargements. 
Lead Liniment. 
Mix 40 grs, of acetate of lead, 12 fluid ozs. of soft water, 6 ozs. of olive 
oil; shake the mixture well. This liniment is astringent and refrigera- 
tive, and useful in excoriations, especially if accompanied by inflamma- 
tion. 
Morphia, Liniment of. 
Put 3 grs. of pure morphia into a warm mortar, add very gradually 1 
fluid oz. of oil of almonds, and triturate until the morphia is dissolved, 
then add 1 oz. of camphor liniment. This is an excellent topical ano- 
dyne and antispasmodic, which often allays pain when other means 
have failed. 
Nux Vomica, Liniment of. 
Mix 1 fluid oz. of tincture of nux vomica, 2 fluid drs. of liquor of ammo- 
nia. This is a very stimulating application for paralyzed limbs. An 
excellent liniment for chronic rheumatism and neuralgia is made by the 
addition of i fluid dr. each of glycerine and salad oil. 
Phosphorus, Liniment of. 
6 grs. of phosphorus, 12 grs. of camphor, 1 oz. of oil of almonds; dis- 
solve by heat, and when cold, decant the clear portion and add 10 drops 
of the strongest liquor of ammonia. In gout, chronic rheumatism, and 
certain obstinate cutaneous affections, this liniment is very useful 380 
old dk. carlin’s recipes. 
Liniment for Rheumatism, 
Equal parts of sweet oil, turpentine and laudanum. Shake well before 
using. Another, the effect of which is said to be magical, is equal parts 
of laudanum, alcohol, and oil of wormwood. 
Rheumatism or Sprains. 
Mix well 1 oz. of peppermint and 1 of strong spirits of ammonia, and 
add 1 oz. of spirits of turpentine, 1 of olive oil, 1 of alcohol, oz. of 
strong spirits of camphor, and 1 dr. of cayenne pepper. Apply after 
shaking well with a piece of soft flannel. Keep it closely corked. 
Soap Liniments. 
1. Dissolve 4 ozs. of Castile soap in a mixture of 4 ozs, of water and 
1 qt. of alcohol. Then add 2 ozs. of camphor and \ oz. of oil of rosemary. 
2. Mix 2 ozs. of sweet oil, 1 oz. of ammonia, £ oz. of spirits of tur- 
pentine, f oz. of spirits of camphor. This makes a white, creamy-like 
soap, soft enough to be shaken out of the bottle into the hand, and yet 
hal'd enough not to run, so you can carry it to the place desired and rub 
it in freely. Cover with flannel until a little irritation as from mustard 
plaster takes place. This is excellent for rheumatism, or any swelling 
or tumor. 
Strychnia, Liniment of. 
Mix 30 grs. of strychnia, and i fluid oz. of olive oil. 10 drops should 
be rubbed over the temples in amaurosis. 
Vermifuge Liniment. 
Mix 1 oz. of castor oil, \ oz. each of essential oils of wormwood and 
tansy, 20 drops of essence of pennyroyal. This is an excellent medicine, 
employed in friction on the abdomen in cases of worms in children 
It is improved by the addition of a little garlic juice. 
Tetter Lotion. 
Mix 20 grs. of ammonated copper, 40 of milk of sulphur, 40 of sugar 
of lead, and 6 of corrosive sublimate, in 1 pt. of water. 
Alum Ointment. 
1 dr. of alum, very finely powdered, ozs. of lard. This remedy for 
piles is very good; to it may be added 7 grs. of powdered opium, if there 
is much pain. 
Camphor Ointment. 
1 to 2 drs. of camphor, 1 oz. of lard; dissolve by gentle heat, and stir 
till the mass is nearly cold. A stimulant and anodyne, used in the two 
diseases of the skin, prurigo and psoriasis. old dk. carlin’s recipes. 
381 
Cantharides, Ointment of. 
8 grs. of alcoholic extract of cantharides, 1 dr. of oil of roses, 2 ozs. of 
beef marrow, 40 minims of oil of lemon. This will certainly promote 
the growth of the hair. 
Cancer Ointment. 
Take of red oxide of iron, animal charcoal, each 1 oz., digitalis and 
sulphur, each 4 oz., Canada balsam sufficient to form a thin ointment of 
the whole. Apply it to the whole surface of the ulcer, and cover it with 
a common tar plaster. Repeat daily, until the cancer is destroyed—no 
pain follows its use. 
Chapped Hands, Ointment for. 
Mix £ oz. of glycerine and 2 sc. of borax in i pt. of boiling water. 
Use morning and evening. 
Chilblain Ointment. 
2 parts of made mustard, (very thick), 1 part each of almond oil and 
glycerine. These should be triturated together. Apply the ointment 
night and morning. 
Glycerine Ointment. 
4 fluid ozs. of glycerine, 8 fluid ozs. of oil of almonds, £ oz. each of 
wax and spermaceti. 
Hemlock Ointment. 
Boil hemlock leaves and lard together of each 1 lb. until the leaves 
become crisp, then strain through linen with pressure. Used as an 
anodyne in neuralgic and rheumatic pains. 
Itch Ointment. 
Mix i oz. of red precipitate, i oz. of white precipitate, \ oz. of calomel, 
ozs. of powdered white hellebore, 6 of suet, 12 of lard and £ oz. of oil 
of lemon. 
Mercurial Ointment. 
Mix 16 parts of mercury, 16 parts of prepared lard, 1 part of prepared 
suet. Rub together until metallic globules cease to be visible. 
Salt Rheum Ointment. 
1 pt. of sour wine, 1 plug of twist tobacco, 1 tablespoonful of pulver- 
ized gun powder, resin the size of a hickory-nut, 1 teacupful of lard. 
Break up the tobacco and steep it in the wine; then strain and add the 
other articles and simmer them to an ointment. While this ointment is 
being used upon any skin eruption, sulphur and cream of tartar, or 
salts, or some other gentle cathartic should be taken internally to carry OLD DK. CARLIN'S RECIPES. 
off what may be thrown in upon the blood. In cases of nursing children 
being troubled with salt rheum, the ointment will be applied to them, 
but the mother or nurse may take the cathartic. This ointment will be 
found valuable in any eruption of the skin. 
Small-Pox Ointment. 
ozs. of mercurial ointment, £ oz. each of beeswax and black pitch, 
2 drs. of expressed oil of mace; mix together by very gentle heat. 
Sulphur Ointment. (Compound). 
Made of sulphur, white hellebore, and ointment of potass equal parts, 
with soft soap and lard. Used in itch. 
Tobacco Ointment. 
Mix 1 dr. of extract of tobacco and 1 oz, of lard. Used as a friction 
in neuralgia. 
Zinc Ointment. 
Mix 1 dr. of oxide of zinc with 6 drs. of lard. Used as a cooling, 
astringent, and drying ointment. 
Spice Plaster. 
Mix thoroughly 2 tablespoonfuls of flour, 2 of powdered ginger, 2 tea- 
spoonfuls of ground allspice and 2 of cloves. Wet it with hot brandy or 
whisky, and spread smoothly upon a cloth. Then cover with thin 
gauze, and use it as warm as can be borne. 
Burns, Salve for. 
Take 6 drops of creosote, and 1 oz. of simple cerate made as follows: 
Mix 8 ozs. of lard vasaline, 4 of white wax, and of spermaceti. Use 
the salve twice a day. 
Burn Salve. 
Melt 1 lb. of lard and 3 ozs. of bees-wax together, and stir in 1 oz. of 
precipitated chalk, and 2 ozs. of turpentine, and strain through coarse 
cloth. Beat the whites of five eggs to a froth, and when the salve is 
cool enough, so that it will not cook the eggs, stir in the froth. Apply by 
spreading on old linen. Do not let the air come to the burned surface 
any more than can be avoided. 
Corn Salve. 
The following will cure corns and any kinds of sores or wounds: Take 
I lb. of Castile soap, and put into a skillet or pan, and roast till brown; 
then add i lb. of beeswax; stir together, then put in 3 ozs, of sweet oil, 
and boil till smooth; remove from the fire and add 1 oz. of camphor- OLD DE. CAELIn’s RECIPES. 
383 
gum, mix well, and put into tight boxes for use. For corns, spread the 
salve on a cloth and tie on the affected place. Change every 24 hrs. 
until the corn becomes soft and you can lift it out. This never fails to 
cure a corn if you have patience enough to wait. 
Eye Salve. 
Mix white vitriol and table-salt, of each 5 grs , morphine, 2 grs., nice 
unsalted lard, or freshly churned and unsalted butter, 1 oz. Apply by 
rubbing a little between and upon the lids. 
Felon Salve. 
Stew in hog’s lard a handful each of Indian turnip and blue flag. 
When done, strain and press out and add 4 tablepoonfuls of tar and £ as 
much Castile soap; simmer together and apply this until the felon 
breaks. After it has broken add to this mixture enough resin, beeswax 
and tallow, equal parts, to make a dressing salve. If the felon has 
made much progress, begin with the salve at once. 
Lip Salve. 
3 ozs. of finest spermaceti ointment or cerate, 1 oz. of finely powdered 
white sugar, 10 or 12 drops of neroli or essence de petit grain. A small 
quantity of finely powdered borax may be added. 
Glycerine Varnish for Cutaneous Affections. 
A varnish which, when applied to the skin, entirely excludes the air 
and prevents its irritating effects, is composed of yolk of egg, 4 parts by 
weight and 5 parts of glycerine, rubbed together in a mortar. It is 
quickly removed by water, and will keep for any length of time. It is 
an excellent remedy for erysipelas and cutaneous affections, of which it 
allays the action, and is also used to soothe the irritation occasioned by 
burns. 
DISEASE IN CHILDREN. 
Its Signs. 
When a baby has colic, it cries long, loud and passionately, sheds 
tears; stops for a moment and then begins again. When it gives one 
sharp cry, stopping at once, as if crying hurt it, the chest is affected. 
When the disease is in the head there are sharp, piercing shrieks, with low 
moans and wails between; or quiet dozing and occasional startings as if 
frightened. When a child is attacked by disease, one or more of the 
following symptoms will be noticed: it will be stupidly sleepy, or fret- 
ful and crying; its skin will be dry and hot, its appetite gone; it will be 
thirsty, or pale and languid. If a child vomits, has diarrhoea, or is 
costive and feverish, the system is out of order and needs prompt atten- 
tion, although it may be a day or two before the true nature of the disease 
can be determined. At such a time a warm bath and warm drinks can 
do no harm. If it is a skin disease that has commenced, the rash will 384 
OLD DJR. CARLIN’S RECIPES. 
begin to appear on coming out of the bath, and by its appearance the 
nature of the disease can be found out. Measles come out first about 
the face in dark-red patches. In scarlet fever the skin will be deep 
pink all over the body, but particularly about the neck and face. 
Chicken-pox begins with fever, but not so much of a cough, or appear- 
ance of cold as in measles; the spots are smaller, do not run much 
together, but enlarge in a day or two into little blisters and are dis- 
tributed over the whole surface of the body. 
Proper care would prevent a great deal of sickness among children. 
Their sleeping rooms should be well ventilated, and they should be 
allowed to run and play in the open air all that they possibly can. 
They should be warmly clothed, wearing flannel next to their skin, 
woolen stockings and worsted drawers in winter. During all seasons 
they should wear thick shoes and long sleeves. Children should take 
frequent baths, as the skin must be kept healthy and active. Care must 
be taken to avoid exposure to the air after bathing. Plenty of simple 
nourishing food is necessary and should be given at regular times. Let 
■children go to bed early and sleep in the morning as long as they will. 
Do not give them tea, coffee, or liquors; treat them kindly and firmly, 
and do not let them tease or fret. 
Brain, Enlargement of. 
Do not allow the child to go to school. Repress all exercise of mind; 
but put it to the most active and muscular exercise in the open air. 
Apply cold water, ice, or cold, evaporating lotions the moment there is 
any heat in the top of the head. A very simple diet must be used, 
bread and milk only, if the signs of the disease increase. 
Croup, To Prevent, When Threatened. 
Wring a linen cloth — cotton will do, but linen is preferable — out of 
cold water, place it upon the child’s throat and chest, then fold a dry 
flannel and wrap carefully over it. Warm the child’s feet with hot 
stones if necessary — and cover with plenty of bed clothes, and let it go 
to sleep; you cannot perceive when it wakes that it has even a cold. It 
acts like a charm in cases of croup. 
Croup, Treatment for. 
Some consider water treatment the best. Immediately put cold wet 
cloths upon the throat and upper part of the chest, covered warmly by 
flannel, over the cloths. Change them often. Keep them on until the 
inflammation is subdued. Great care should be taken to keep the 
patient warm, especially the feet. 
Another mode of treatment is to place the feet in warm water and 
give an emetic. Or, put the patient into a warm bath, then rub the 
legs and feet well with flannel. Afterwards get up as thorough a per- 
spiration as possible by applying to the feet and each side hot bricks 
wrapped in flannel, saturated with vinegar and water. It is necessary 
to produce a free action of the bowels. 
An application should be made to the throat to relieve the congestion 
there. For this purpose, turpentine is recommended. Saturate a piece 
of flannel with it and place it on the throat and chest. Or put \ tea- old dr. carlin’s recipes. 
385 
spoonful of cayenne pepper in f teacupful of vinegar, simmer 10 mins, 
and steam. Dilute with warm water if the patient be very weak, rub 
the throat well for several mins., and then saturate a flannel with it, 
and apply it to the throat. Repeat this as often as necessary. 
Croup, Cures for. 
1. £ teaspoonful of pulverized alum in a little molasses. A single 
dose seldom fails to give relief, but if it should not, repeat in an hr. 
Children that are subject to croup should be watched carefully, so that 
they shall not be exposed to a draft. The body, especially the feet, 
should be kept warm, and light food should be eaten, no meat, hot 
bread, or berries. 
2. If a healthy person will fill his lungs with pure air, then slowly 
breath on the child’s throat and chest, beginning at the chin and from 
thence downward to the bottom of the wind-pipe, repeating the opera- 
tion several times, it will give relief where other remedies have failed. 
3. Make a sirup by sprinkling brown sugar between sliced onions, 
and letting it dissolve. The first teaspoonful taken will relieve the 
tightness. 
Infant Deformities, Cause of. 
An English physician gives some information of great importance to 
mothers, in regard to the cause of the common deformities known as 
bow-legs and knock-knees. He attributes the first mentioned distortion 
to a habit some youngsters delight in, of rubbing the sole of one foot 
against that of the other — some, as is well known, will go to sleep with 
the soles pressed together; they appear to enjoy the contact only when 
the feet are naked, not attempting to make it when they are socked or 
slippered. The remedy, therefore, is simply to keep the child’s soles 
covered. Knock-knees, the doctor ascribes to a different childish habit, 
namely, that of sleeping on the side, with one knee tucked into the 
hollow behind the other — a custom familiar to the observation of most 
parents. Here the preventive prescribed is to pad the inside of the 
knees, so as to keep them apart, and let the limbs grow freely their 
own way. 
Measles. 
Nothing is required, in a mild form, but a light diet, flax-seed or slip- 
pery elm tea and slightly acid drinks. To allay the fever, use frequent 
sponge baths with tepid water, and warm herb teas. The greatest care 
must be taken to prevent taking cold. 
Mumps. 
Wear a piece of flannel around the throat. Use a mild diet, gentle 
laxatives, and hot fomentations. 
Pox, Chicken. 
Adopt alight vegetable diet, and give mild aperients and cooling drinks. 386 
old dk. carlin’s recipes. 
Scarlet Fever. 
This terrible disease causes such havoc among the little ones of our 
Country, and is so universally dreaded, that the American editor of this 
book has added the following essay upon the way to prevent the spread 
of the fever. The writer, Wm. Budd, M. D., Honorary and Consulting 
Physician to the Royal Infirmary of England, is a man of varied and 
extensive, as well as thoroughly practical knowledge, and is considered 
by the best physicians as of the highest authority: 
The Prevention of Scarlet Fever. 
Much more can be done to limit the spread of this malignant fever 
than the public are aware of, or than the common practice of medical 
men generally would seem to indicate. There is good reason to believe 
that not only the eruption on the skin, but everything that is shed by 
the body of the infected, is heavily laden with the germs or seeds by 
which (alone, no doubt) the disease is propagated. The discharges from 
the throat and nose are especially virulent. It is more than suspected, 
that those from the bowels are scarcely less so. As the kidney is known 
to be affected in a very special, and often in a very severe way, by the 
poison, this organ probably furnishes another outlet for it. All analogy 
tends to indicate, indeed, that in this case the renal epithalium, which 
is cast off so plentifully, performs the same eliminative function as 
that which is also cast off in still greater profusion by the outer sur- 
face of the body. As the bulk of all these excreta soon finds its way to 
the cesspool or sewer, the large part which sewers and cesspools are 
known to play in the dissemination of the fever, and which, quite 
lately even, has been so strangely misinterpreted, is easily understood. 
I could enlarge much on this topic, if I had the time to do so. It 
must suffice to say, that all that has been shown to hold of typhoid 
fever in regard to these relations, contamination of drinking water 
included, may be applied to scarlet fever also. Taking these things as 
data, the one thing to aim at, therefore, in seeking to prevent the 
spread of this fever, is to annihilate the germs proceeding from these 
Various sources on their very issue from the body, and before the patient 
leaves the sick room. In accordance with this view, the following pre- 
cautions shoud be enforced; 
1. The room in which the patient is detained, is dismantled of all 
needless woolen or other draperies which might possibly serve to harbor 
the poison. 
2. A basin, charged with chloride or carbonate of lime, or some 
other convenient disinfectant, is kept constantly near the bed for the 
patient to spit into. 
3. A large vessel, containing water impregnated with chlorides or 
Condy’s fluid stands in the room, for the reception of all bed and body 
linen, immediately on its removal from the person of the patient. 
4. Pocket-handkerchiefs are prescribed, and pieces of rag are used 
instead, for wiping the mouth and nose. Each piece, after being once 
used, is immediately burned. 
5. As the hands of nurses and of the medical attendant of necessity 
become frequently soiled by the specific excreta, a good supply of towels 
and two basins, one containing water with Condy’s fluid or chlorides. OLD DR. CARLIN’S RECIPES. 
387 
and another plain soap and water, have always at hand, for the im- 
mediate removal of the taint. 
6. All glasses, cups, or other vessels used by or about the patient 
should be scrupulously cleaned before being used by others. 
7. The discharges from the bowels and kidneys to be received on 
their very issue from the body, into vessels charged with disinfectants. 
By these measures, the greater part of the germs which are thrown 
off by internal surfaces are robbed of their power to propagate the fever. 
Those which are thrown off by the skin require somewhat different 
management. It is in dealing with these that the practice of medical 
men generally is defective. For the first part either nothing is done, or 
what is done, is done imperfectly or too late. And yet, to destroy from 
the first, as far as possible, the infectious power of what emanates from 
the skin, is, for obvious reasons, the most important object of all in the 
way of prevention. 
In the first place, as the skin is at once the most extensive surface of 
the body, and is, par excellence, the seat of what, by a very just figure, 
is called the eruption, the crop of new poison which escapes by the skin 
probably far exceeds in amount that which escapes by the other sur- 
faces. It is impossible to speak in exact figures here. We cannot count 
these things as we count peas, or beans, or grains of wheat. But the 
care of small-pox furnishes us a standard which can not far mislead us. 
And, as we know that, in a case of confluent small-pox, enough new 
poison is thrown off actually to inoculate with small-pox myriads of 
others, so there is every reason to believe that the skin crop in a severe 
case of scarlet fever is little, if at all, less prolific. 
In the next place, as the process of desquamation, by which this crop 
is finally cast loose, is a very slow one, lasting, for the most part, over 
many weeks, the infection from this source is much more abiding than 
from the internal sources. But what renders it still more so, is the all- 
important fact that the poison, which is liberated by the skin, is libera- 
ted in the dried state. It is well known, and indeed the circumstance 
has been taken advantage of in the practice of inoculation by cow-pox 
and other poisons, that animal poisons, when dried at a gentle heat, re- 
tain their powers for quite indefinite periods of time. But to be dried 
at a gentle heat, a heat lower in fact than that which attended its own 
generation, is precisely the case of the scarlet fever poison, as cast off 
by the skin. 
Another danger is created by the minute and impalpable form in which 
the particles armed with the poison are set free. The skin peels off in 
part, no doubt in flakes of palpable size, but in still greater part, under 
the guise of dust, which floats in the air, impalpable like motes in the 
sunbeam. Each of these little atoms is, potentially the scarlet fever. 
While they settle to the body, they may be readily disarmed; but once 
afloat, they are in a great degree beyond our power. 
It is to these various circumstances, to the countless profusion of the 
new seed, if I may speak so, which is generated and sown broadcast by 
every fresh case to the length of time during which it hangs about the 
sick, capable every moment of being transferred, with all its deadly 
power, to thing or person — to the impalpable minuteness of the organic 
pai'ticles in which this seed is imbedded — and, lastly, to the long reten- 
tion of their properties, in virtue of being in the dried state, that we 
must look mainly for the time explanation of the well known subtleness 
and tenacity of this particular infection. These circumstances are the 388 
old dr. carlin’s recipes. 
source of the peculiar embarrassment and perplexity, which, in scarlet 
fever, hang over the disposal of the convalescent, and the period, so 
much debated, and at present confessedly undetermined, at which he 
may be safely restored to society. According to my own experience, 
these difficulties and perplexities may be entirely averted by the em- 
ployment of the simplest precautions. To be successful, these precau- 
tions must be put in force early, and must be thoroughly carried out. 
The first thing to aim at, is to prevent the minute particles, which are 
the carriers of the poison, from taking wing, until they can be disin- 
fected in situ. This can be done effectually by simply anointing the 
surface of the body, scalp included, twice a day with olive oil, the oil 
slightly impregnated with camphor. As far as- the main object is con- 
cerned, the addition is perhaps unimportant, but it is agreeable to the 
patient, and probably has some part in the relief, which almost always 
follows the anointing, from the troublesome itching, which is a well- 
known incident of some stages of the disorder. Current views would, 
perhaps, indicate carbolic acid as a fitter adjunct; but, having found 
the camphorated oil to answer perfectly, I have thought it wisdom to 
make no change. The process, so far from being trying is very sooth- 
ing to the sick; and, if it exert an influence at all on the evolution of 
the disorder, this influence appears to be beneficial rather than other- 
wise. The precise period at which it should be begun varies somewhat, 
no doubt in different cases. As early as the fourth day of the eruption, 
a white efflorescence may often be observed on the skin of the neck and 
arras which marks the first liberation of the new death-giving brood. 
This efflorescence should be made the signal for the first employment 
of the oil. 
From this time the oiling is continued until the patient is well enough 
to take a warm bath, in which the whole person, scalp again included, 
is well scrubbed, disinfecting soap being abundantly used during the 
process. These baths are repeated every other day, until 4 have been 
taken, when, as far as the skin is concerned, the disinfection may be re- 
garded as complete. If the health is quite recovered, if, in particular 
there be no disease of the kidney, and no discharge from throat or nos- 
tril, the patient (in a new or perfectly untainted suit), may generally be 
restored without risk to the family. A week or 10 days additional 
quarantine is seldom objected to, and is perhaps more prudent. 
To complete the preventive code, immediately after the illness is over, 
whether ending in death or recovery, the dresses worn by the nurses, 
(which, where possible, should be of linen or some smooth thing), are 
washed or destroyed, and the bed and room that have been occupied by 
the sick, are thoroughly disinfected. With these measures, when thor- 
oughly done, the taint is finally extinguished. 
The success of this method in my hands has been very remarkable. 
For a period of nearly 20 years, during which I have employed i: in a 
very wide field, I have never known the disease to spread in a single 
instance beyond the sick room, and in very few instances within it. 
Time after time I have treated this fever in houses crowded from attic to 
basement with children and others, who have, nevertheless, escaped in- 
fection. The two elements in the method are, separation on the one 
hand, and disinfection on the other. 
The Health Board of New York enforces the following sanitary regula- 
tions against scarlatina and measles: old dr. carlin’s recipes. 
389 
Every case must be reported to the city sanitary inspector upon its 
first recognized appearance. 
Care of patients—The patient should be placed in a separate room, and 
no person except the physician, nurse or mother, allowed to 15nter the 
room, or to touch the bedding or clothing used in the sick room, until 
they have been thoroughly disinfected. 
Infected articles—All clothing, bedding, or other articles not abso- 
lutely necessary for the use of the patient, should be removed from the 
sick room. Articles used about the patient, such as sheets, pillow cases, 
blankets, or clothes, must not be removed from the sick room until they 
have been disinfected, by placing them in a tub with the following dis- 
infecting fluid: 
8 ozs. of sulphate of zinc, 1 oz. of carbolic acid, 3 gals, of water. 
They should be soaked in this fluid for at least 1 hr., and then placed 
in boiling water for washing. 
A piece of muslin 1 ft. square should be dipped in the same solution 
and suspended in the sick room constantly, and the same should be done 
in the hall-way adjoining the sick room. 
Feather beds and pillows, hair pillows and mattresses, and flannels, 
or woolen goods, require fumigation, and should not be removed from 
the sick room until after this has been done. Whenever the patient is 
removed from the sick room, notify the Bureau of Sanitary Inspection, 
when the disinfecting corps will, as soon as possible thereafter, perform 
the work of fumigation. 
All vessels used for receiving the discharges of patients, should have 
some of the same disinfecting fluid constantly therein, and immediately 
after use by the patient, be emptied and cleansed with boiling water. 
Water closets and privies should also be disinfected daily with the same 
fluid, or a solution of chloride of iron, 1 lb. to 1 gal. of water, adding 1 
or 2 ozs. of carbolic acid. 
All straw beds should be burned, but not be removed from- the sick 
room without a permit from this department. They will be removed by 
the disinfecting corps. 
It is advised not to use handkerchiefs about the patient, but rather 
soft rags for cleansing the mouth and nostrils, which should be immedi- 
ately thereafter burned. 
The ceilings and side walls of the sick room, after removal of the pa- 
tient, should be thoroughly cleansed and lime-washed, and the wood- 
work and floor thoroughly scrubbed with soap and water. 
Scarlet Fever After Exposure, To Prevent. 
Put 5 drops of carbolic acid in | pt. of water, and give a teaspoonful 4 
or 5 times a day to those who have been exposed to the infection. This 
is something new, but said to be very efficacious, and is well worth 
trying. 
Whooping Cough, Remedies for. 
1. Break a freshly laid egg into i pt. of white vinegar; add lb. of 
rock candy when the egg is dissolved. Give 3 or 4 tablespoonfuls per 
day. 
2. Slice 1 gill of onions and 1 of garlic; stew them in 1 gill of sweet 
oil, in a covered dish; strain and add 1 gill of honey, oz. of paregoric, 390 
OLD DR. CARLIN’S RECIPES. 
oz. of spirits of camphor; bottle for use. Give a teaspoonful or more 
3 or 4 times a day if the child is 2 or 3 years old, 
3. Dissolve 1 sc. of salts of tartar in 1 gill of water, adding 10 grs. of 
finely pondered cochineal; sweeten with white sugar. The fourth of a 
tablespoonful 4 times a day is sufficient tor an infant. Over 4 years, a 
tablespoonful. 
4, Mix £ lb. of ground elecampane root, | pt. of strained honey, and 
\ pt. of water. Put them in a glazed earthen pot, and place it in an 
oven, with | the heat required to bake bread. Let it bake until about 
the consistence of strained honey, and take it out. Give a teaspoonful 
before each meal to a child, and double the dose for an adult. 
Worms, Remedies for. 
1. i oz. of spirits of turpentine, i oz. of oil of anise, 1 oz. of castor 
oil, 1 oz. of worm-seed oil. Mix the above ingredients together, and 
give from 10 to 20 drops every 2 or 3 hrs. At the end of 3 days give a 
bi’isk physic. 
2. Bruise £ oz. of Carolina pink-root, £ oz. of senna leaf, \ oz. of 
manna, and oz. of American worm-seed. Pour on 1 pt. of boiling 
water, and steep without boiling. Add as much milk and sweeten 
well. To a child 5 years old, give 1 gill 3 times a day, before meals. 
Worm-Seed Mixture, Oil of. 
Mix 1£ fluid drs. of oil of worm-seed, 3 ozs. of castor oil, and 10 drops 
of oil of anise together; to this mixture add 1 fluid oz. of aromatic simp 
of rhubarb. Shake well before using. About 1 teaspoonful night and 
morning is the ordinary dose for a child 2 years old. 
FOOD FOR INFANTS. 
One-third of a pint of pure milk is allowed to stand until the cream has 
risen. The latter is removed, and to the blue milk thus obtained, about a 
square inch of rennet is to be added, and the milk vessel placed in warm 
water. In about 5 mins, the curd will have separated, and the rennet, 
which may again be repeatedly used, being removed, the whey is carefully 
poured off, and immediately heated to boiling, to prevent its becoming 
sour. A further quantity of curd separates, and must be removed by 
straining through a cloth. In \ pt. of this hot whey is to be dissolved 
f oz. of milk sugar; and this solution, along with the cream removed 
from the £ pt. of milk, must be added to \ pt. of new milk. This will 
constitute the food for an infant from 5 to 8 months old for 12 hrs. It 
is absolutely necessary that a fresli quantity should be prepared every 
12 hrs., and the strictest cleanliness in all the vessels used is absolutely 
indispensable. 
The above method is Prof. Falkland’s; Mr. Lobb advises the following; 
■| pt. of new milk is set aside for the cream to rise, which is removed, 
and to the blue milk teaspoonful of prepared rennet is added; this is 
placed over the fire and heated until the curd has separated, when it is OLD DE. CABLIN’8 EECIPES. 
391 
broken up with a spoon, and the whey poured off. In winter, 3 drs. of 
powdered sugar of milk are added to this warm whey, and the whole is 
mixed with i pt. of new milk. In summer, drs. of sugar of milk are 
added, and with the new milk are all boiled together. The' objection to 
this latter process is the boiling which is thought to impair the quality 
of milk. 
The above formulas are designed especially for infants who have not 
reached the age at which it is proper to give farinaceous food. They 
may also be employed for older infants who are in a state of feebleness, 
and whose digestive organs are capable of assimilating only the blandest 
preparations of food, Meigs recommends an article of diet which, he 
states, agrees better with the digestive system of the infant than any 
other kind of food which he has employed. The mode of preparation 
and the proportions, are as follows: 
A piece of gelatine 3 inches square of the flat cake in which it is sold, 
is soaked for a short time in cold water, and then boiled in £ pt. of 
water until it dissolves — about 10 or 15 mins. To this is added, with 
constant stirring, and just at the termination of the boiling, the milk 
and arrow-root, the latter being mixed into a paste with a little cold 
water. After the addition of the milk and arrow-root, and just before 
the removal from the fire, the cream is poured in, and a moderate 
quantity of loaf sugar added. The proportions of milk, cream and 
arrow-root must depend on the age and digestive powers of the child. 
For a health/ infant within the month from 3 to 4 ozs. of milk, | oz. to 
1 oz. of cream and a teaspoonful of arrow-root to pt. of water. For 
older children the quantity of milk and cream should be gradually 
increased to | or f milk, and from 1 to 2 ozs. of cream. The quantity of 
gelatine or arrow-root is seldom increased. 
Raw meat has been employed in the treatment of infantile diarrhoea, 
consequent on weaning. The lean of beef or mutton should be used, 
and the finely divided portions removed by scraping, given to an infant 
from 8 to 13 months old, in quantity varying from 1 to 2 teaspoonfuls, 3 
or 4 times in 24 hrs. A larger amount may be given if the infant wishes 
it. Raw meat prepared in this way, or very finely cut, is not only very 
nutritious, but it sometimes agrees better with the digestive organs of 
the infant than any of the preparations of milk. 
The use of the pulp of raw meat was introduced into the children’s 
wards of the Philadelphia Hospital, in 1855, by Dr. Casper Lewis. It was 
seasoned with salt, and sometimes sugar was added, to render it more 
palatable. A teaspoonful was at first allowed 3 or 4 times daily, and the 
quantity was gradually increased. Infants who were suffering from 
mal-nutrition, were found to thrive with the use of this food as a part 
of their daily diet. The pulp of raw meat has been most frequently 
employed in private as well as in hospital practice, in the treatment of 
the indigestion and diarrhoea of infants. Many infants reduced to a 
state of feebleness and emaciation gradually recover flesh and strength 
with the use of this diet, which is more easily digested, while it is more 
nutritious than farinaceous substances or cow’s milk. The only danger 
in the use of raw meat is that of producing trichinosis. With care, 
however, in selecting the meat, danger from this source is slight, as 
trichinosis is comparatively a rare disease. The late Prof. Elliott, of 
Bellevue Hospital Medical College, never failed to recommend, in his 
lectures, the use of raw meat for infants wasted with chronic diseases 
and whose digestive organs were enfeebled. Beef tea prepared in the 392 
old dr. carlin’s recipes. 
ordinary manner, by adding finely divided meat 3 or 4 times its bulk of 
cold water, allowing it to macerate i hr., and then boiling it 15 or 20 
mins., is much used for its highly nutritive properties in infantile dis- 
eases, as well as food for healthy infants. Given in diarrhoeal affections 
of infants it sometimes produces a laxative effect, so that it is necessary 
to discontinue its use. The same effect, though in less degree, some- 
times occurs from the use of mutton or chicken tea in similar cases. 
Beef essence prepared from finely chopped beef placed dry in a loosely 
corked bottle, and standing 3 or 4 hrs. in boiling water, is a highly 
nutritive substance. It is the juice of the meat containing all those 
principles which heat can extract. It is often useful, given in small 
quantities, in exhausting diseases, especially in those in which the 
stomach is irritable, and more bulky food is rejected. Evidently the 
albumen of the meat is coagulated by the heat, and, therefore, lost. 
As regards the use of farinaceous food for infants and young children, 
barley flour properly boiled in milk or water is as easily digested and as 
nutritious as rice, or wheat flour, or arrow-root, and in some instances 
it appears to agree better. 
An article of food employed for the diarrhoea of infants is prepared as 
follows: 1 lb. of dry wheat flour, of the best quality, is packed snugly 
in a bag and boiled 3 or 4 hrs. When it is taken from the bag, it is 
hard, resembling a piece of chalk, with the exception of the exterior, 
which is wet and should be removed. The flour grated £rom the mass 
should be used the same as arrow-root or rice. 
The diet of infants is chiefly important in large cities, where we have 
to resort to some artificial method to supplement the doubtful character 
of the supply of cow’s milk. Statistics go to show that the digestive 
apparatus of infants up to the age of 2 years is best adapted, indeed 
almost wholly so, to the nourishment which nature has supplied — the 
mother’s milk. All that chemistry can hope to do is to make some best 
compromise in those cases where the natural sources of food are not 
available, from some misfortune to the parent. In some countries 
camel’s milk is regarded as the best substitute, in others, the goat’s 
milk, but in this countrjq as we have almost none of the former, and 
but a limited supply of the latter, we have no method of proving their 
respective merits. 
REMEDIAL AGENTS. 
The influence of what Dr. O. W. Holmes calls the “ imponderables” 
in nature, are really destined, when properly understood, to be recog- 
nized as the most important factors to the invalid—we refer to Light, 
Heat and Electricity. These resultants are co-partners in their of- 
ficial duties, and whilst they ai-e termed correlative forces by the phi- 
losophers, in their intimate nature, they are so unlike that, medicinally, 
they are very diversei n action. It is the victory of modern scientists, that 
they are beginning to invest these abundant and free remedial agents 
with a proper estimate, and it is the greater victory that the public gen- 
erally are becoming interested in these simple philosophic truths. A gen- 
eral condition of ignorance of the office of these “ imponderables,” is the 
ready explanation of these fearful “ plagues,” which overwhelmed the old dr. carlin’s recipes. 
393 
older cities. They teach us by these terrible lessons that we cannot ig- 
nore the laws of nature, and from the days of the cave dwellers to the 
best constructed dwelling, we have advanced but a step in the field of 
science. We build houses to exclude health, provided it suits our taste 
for economy or protects the delicate fabrics which adorn our parlors and 
the drapery of our sleeping apartments. We surrender our independ- 
ence and abbreviate our lives to the sentiment which teaches us to keep 
a spare room for our guests. It is a fact that most of the human species 
are too poor at the present to more than partially protect themselves 
from the exposures which climate and other conditions of the life strug- 
gle surrounds them, and they may be pardoned, but the more advanced 
grade of society have much to learn. We all have to be taught over and 
over again that happiness is a resultant of many elements combined, and 
among the prominent ones, are a good circulation, a good muscular de- 
velopment, and a clear, courageous intelligence. These depend much 
more than our teachers are apt to acknowledge upon the suitable ap- 
propriation of Light, Heat, and Electricity. 
Light. 
Light is the prime condition of all animated or vegetation develop- 
ment. “ Let there be light,” was one of the first commands of the first 
day of nature’s history. The natural instincts of the lower animals 
guides them to observe the laws of nature, and we are destined to learn 
much from them, just as the early astronomers were taught by their 
nightly observations of the celestial bodies. 
Beside the simple laws regarding light, chiefly discovered since the 
days of Descartes, namely, its velocity, intensity, its reflection and 
refraction, polarization, and the separation of the color rays with other 
startling phenomena, illustrated by the solar spectrum, we know but 
very little. Certain results, however, in case of many maladies appear 
to be attributed to the influence of direct rays of sunlight. In fact, it is 
admitted by many that the chief advantage in the case of patients sent 
to warm latitudes in winter, is the influence secured by being exposed 
to the sunlight, or what is termed insolation. We do know that in 
cases of typhoid fever and pneumonia, and in the treatment of wounds 
during the late war, those whose cots were on the southern exposure 
showed a record of recovery of a ratio bearing nearly the proportion of 
three to one over those on the shady side of the house, and hence our 
field hospitals were constructed chiefly with the view of securing the 
most light. Every one recognizes the stimulating influence of the 
early days of the spring sunlight, and every one who has ever been an inva- 
lid, and for a long time confined within the walls of a sick room, recalls 
the enthusiasm and almost inspiration of the first contact with the direct 
rays of the sun. Every sick room, therefore, should be so constructed 
that it can be at any time flooded with the direct rays of the sun. At 
the same time it should be so arranged that the sunlight can be entirely 
excluded, for an occasional malady requires the absence of light, or 
darkness, just as some systems of treatment require the absence of 
heat or cold. Owing also to the action of the chemical rays of the sun, 
we should be very careful about the character of the drapery in a sick 
room, for certain woolen fabrics, under the influence of the direct rays 
of the sun develop into life those poison spores which pertain to many 
infectious diseases. Therefore, all woolen goods, as a law, should be 394 
old dr. carlin’s recipes. 
excluded from the invalid room. In fact, all articles of furniture 
should be such as can be readily washed, and to which surface disin- 
fectants can be applied, and yet a combination of colors and the other 
suiToundings should be made as attractive as possible. Every well- 
built house should have an invalid room with a southern or eastern 
exposure, which can be so isolated that the balance of the house- 
hold may be secured from infection, and the patient secured from 
intrusion. The future scientist will teach us a great deal more about 
the therapeutic value of light than we know of at this time. 
Heat and Cold. 
The terms heat and cold, as applied to the human body, refer to a 
condition of temperature either above or below that of the normal 
healthy subject, namely F. The limit of heat compatible with life 
of the human species above that of the normal point, is greater than 
that of any other known animal, and is regarded by the best authorities 
to be not far from 114° F., while the limit of cold is about 80° F. We 
use cold and heat chiefly locally. When cold is applied to any part for 
a long continued interval it acts directly as a depressant to the circula- 
tion of the blood and the glandular system, varying in extent according 
to the length of time and the degree of temperature; it is therefore used 
logically to allay inflammation, especially if it be an acute or recent 
attack. In thus employing cold we must be very guarded not to carry 
its use too far and suspend all nutritive actions, or interfere with the 
laws of repair and returning vitality which always form a part of the 
natural history of inflammation. Cold is locally applied by irrigation 
with cold water or cold water compresses, or by pounded ice enclosed 
in a rubber bag. Sometimes a poultice is made by mixing pounded ice 
with Indian or flax-seed meal. Ether spray may also be employed, but 
it is not always desirable. The results of the application of cold are to 
be judged by the resulting temperature of the part. In diftheria and 
quinsy great advantage may be obtained by enveloping the throat over 
the region of the tonsils with powdered ice enclosed as above. 
In the application of cold for the purpose of controlling inflammation, 
its use must be continued until the desired effect is produced. When 
employed intermittantly cold becomes itself a stimulant, and the reac- 
tion which results may be more active than the direct depressing effects, 
and therefore we use this method of cold treatment in order to hasten 
the action of slow and chronic ulcers. Almost every one has experiencd 
the stimulus which in health follows a hasty cold water bath. The 
physiologists have taught us that the action of cold so applied to the 
surface improves the circulation and nutrition, and increases the 
temperature of the body a degree or more. We must always bear in 
mind, however, that a c 11 bath must not be long continued, lest we 
effect a depression in temperature and debility ensue. The cold bath, 
when not followed by healthy reaction, is always the reverse of a tonic. 
Cold Compresses. 
In internal inflammations, such as pneumonia and pleurisy, the appli- 
cation of cold, wet compresses over the diseased organ has been exten- 
sively employed in Germany. At Prague, in the hospital, all patients 
suffering from acute pulmonic inflammation, are said to be treated with old dr. carlin’s recipes. 
395 
cold compresses, and it is said to be very rare that relief is not afforded, 
Niemeyer says he has employed this treatment in many cases of pneu- 
monia with excellent effect, the pain, the dyspnoea, and the frequency 
of the pulse being usually reduced in a few hours. The evidence in 
favor of the local use of cold in pneumonia as well as in the croupous 
catarrhal pneumonia of children, is so strong that the dislike felt to such 
treatment in the United States can be attributed to nothing but unreas- 
onable prejudice. In meningitis the good effect of the application of ice 
to the shaven scalp is undeniable, and in peritonitis the use of cold as 
recommended by Abercrombie, Niemeyer, and others, has afforded great 
relief. Sometimes excellent results have been produced by following an 
ice poultice with a warm poultice. It seems, however, to be a good rule 
to select the ice or warm poultice according to the feelings of the patient. 
When the fever is high the ice will generally be the most useful. The 
cold douche has been used as a means of reducing splenic enlargement. 
Dr. F. Moster’s experiments led him to the following conclusions: 
Contact with cold water produces a very perceptible contraction in the 
spleen in direct proportion to the coldness of the water; the application 
of cold water to the abdomen influences similarly, but less efficiently, the 
normal spleen; the cold douche applied for two or three minutes and 
repeated at longer or shorter intervals, very perceptibly affects the 
enlarged spleen of typhoid and intermittent fevers. In chronic cases 
the application should usually be made twice a day. The use of cold in 
fever was employed by Galen, and not unfrequently used during the 
last century. It was first systematized by Currie, but cold bathing in 
fever was first brought before the world as a new method, by Brandt 
of Stettin, and received the seal of permanent usefulness fx'om the 
scientific clinical labors of Jingensen at Kiel. 
The argument in favor of local application of cold in case of all fevers 
and high temperatures, seems to be gaining ground with the advance of 
time. Our experiments, chiefly upon lower animals, teach us that local 
heat will produce fever, delirium, stupor and death, just as we find to 
be the case in an instance of a prolonged fever period, which is fatal. 
If we enclose a rabbit, or dog, or cat in a box in which heat is intro- 
duced artificially above the normal period, we find, at first, that as the 
heat is increased the pulse rate rises, the breathing becomes more rapid, 
the animal becomes restive, the expression and cries are those of pain 
and suffering. The more the temperature is increased, the greater is 
the nervous disturbance and the prostration. Finally convulsions and 
death follow the cessation of respiration. The temperature that is fatal 
to animals of this class is from lllc F. to 113ir° F. The rabbit shows the 
greatest degree of tolerance. In the case of man we get similar condi- 
tions in an attack of sun-stroke, or from working in any extensively 
high artificial temperature, but owing to the greater facilities for evap- 
oration in the nature of the skin of the human species, man will bear a 
much higher surrounding temperature, as is observed in the workings 
of deep mines. For instance, in some of the deepest mines of Nevada 
and California, we find the temperature as high as 125° F., and in the 
shaft of the Yellow Jacket, at a depth of a little over 3,000 feet, the 
temperature of the air and rock is 120° F., and a spring of water marks up 
to 170° F., yet men labor from one to three hours without being relieved. 
Some vexy interesting experiments have been made recently which 
teach the logic of treatment in like cases as above referred to. By 
means of rubber caps fitted about the cranium of rabbits and dogs, a OLD DE. cablin’S EECIPES. 
current of water lias been passed over the region of the brain alone, at 
first tepid, and next warmer, until the temperature of the brain is elevated 
to an abnormal degree, when we get the same results as when these ani- 
mals are exposed bodily to intensely high temperature; namely, irrita- 
tion, rapid circulation, prostration, convulsion, etc. Now, if we take 
these same animals, brought to the very margin of death, and reverse this 
process, we find a gradual return of consciousness, when we allow cold 
water to take the place of the hot, and after a time a gentle sleep is 
induced and recovery follows. This teaches us two things: first, that 
the nerve centers, and the center of intelligence is the seat of the dis- 
turbance; and, second, that the remedy is to be applied to that portion. 
Hence the logic of cold affusions to patients suffering from sunstroke, 
over the region of the brain and spinal cord, with the view of equalizing 
and lowering the temperature to its normal state. The use of cold, there- 
fore, is logical and scientific, though not strictly homoepathically so. 
The use of cold in fever which occasions a high temperature, has 
engaged the attention of the faculty in the great hospitals of Europe 
and this country for the past few years. Whilst the literature of the 
4th century teaches us that it was then in favor, we have no knowledge 
of the methods of application, nor have we statistics of the results. Not 
until the experiments of Dr. Currie do we find any systematic application 
of this valuable remedy. Since his time the highest authorities in Paris, 
Vienna, Berlin, Kiel, St. Petersburg, London, Edinburgh, and cities of 
medicine in the United States, have been comparing results, chiefly as 
applied to the early stages of typhoid fever. Figures, covering several 
thousand cases, show that the percentage of deaths has been lowered, 
varying from 30 to 12 on the average. The same laws are being ordered 
in cases of typhus, scarletina, smallpox, diftheria, and other’s. Of 
course, such treatment can be systematized much more readily in hos- 
pitals than in private practice. Cold is applied locally in cases of head- 
ache, either frontal or posterior, to the glands of the throat, to any 
portion of the body wherever locally affected, with or without alternat- 
ing with heat. 
Electricity. 
This agent has, of late, been adapted to relieve certain ills. The mod- 
ern appliances have simplified the use of different currents, and brought 
them within the reach of the general public. There is no doubt that it 
stimulates the circulation, and is especially adapted to cases of paralysis 
of the motor nerves, when used at the proper time. The knowledge of 
its special field is so superficially explored at the present time, that it is 
best to use it only under instructions of an intelligent guide, and partic- 
ularly avoid applying it to the head, or organs thereof. 
One form of administering electricity, but with modified results, which 
has recently been introduced, and is now being quite widely practiced, 
is termed the Massage treatment. This term is taken from the French 
authors, and is equivalent to our word shampooing, or rubbing in that 
peculiar way. It is doubtless from the Arab word “mass,” which means 
to “knead,” or “mix.” The “Masseur” (the male rubber), or “Mas- 
seuse” (the female rubber), begins, for instance, at the lower extremity, 
and gently takes up the skin between the thumb and fingers and rolls 
and presses it together, then reaches deeper and embraces the muscles 
and, rolls and presses and kneads each one separately, and at the same 
time, or session, gently tapping and rubbing the surface of the skin, thus old dr. carlin’s recipes. 
397 
stimulating tlie surface and deeper circulation. Even the muscles of 
the back and neck, by a little care and knowledge of anatomy, may be 
readily reached. This treatment, then, is extended over the whole sur- 
face of the body, with the exception of portions of the face. Each joint 
and articulation in the body, which are within reach, are in turn manip- 
ulated and gently put through all the motions which they are sus- 
ceptible of. 
The percussion treatment consists in adapting to various portions of 
the body a series of blows in rapid succession, but not with force suffi- 
cient to cause pain. In imitation of the ancients, who anointed with 
oil the bodies of their athletes, we not infrequently employ vaseline or 
lard, or other oily substance, for their restorative effects. This is in 
part absorbed and acts as food, and partially aids in avoiding any ill 
effects from friction. We find a general rise in temperature as we do in 
application of electricity, sometimes amounting to 1® F. The body 
increases in weight, and all the organs of assimilation seem to be stimu- 
ulated, and strength and cheerfulness and courage are the natural results. 
Sometimes in a low grade of inflammation, especially about a joint, the 
parts may be very sensitive in the outset, but by cautiously gaining the 
confidence of the patient we may accustom these to this friction and 
massage,” and secure great relief and comfort. When there is a con- 
dition of circumscribed pain, it is quite wonderful how these acute 
symptoms will gradually subside, and the patient rests. Even severe 
paroxysms of neuralgia or ticdouloureux are often relieved in this way, 
by applying it to portions of the forehead, temples, scalp and neck. Ob- 
stinate wakefulness, which may in some cases become chronic, is perhaps 
best treated in this way. Infantile paralysis, where electricity cannot be 
readily secured, is best treated in this manner, after the acute symptoms 
of its early history have retired. In fact, most forms of paralysis which 
have their origin traceable to injury within the brain, and exhibit that 
symptom of lowered nutrition and temperature, namely, a wasting of 
the tissues and a blueness of the skin, come under this head, and we 
should expect prompt and favorable returns. 
In joint affections of long standing due to inflammatory deposits, 
contractions, deformities, and adhesions, the greatest results have been 
obtained by this treatment, even in cases where the best surgical talent 
had been in attendance. In those instances generally termed female 
nervous exhaustion, due perhaps to spinal irritation, and which manifest 
themselves in disturbed circulation, digestion, and result sometimes in 
melancholy, this system gives the best effects of any. Such bodies 
suffer from nervous exhaustion, perhaps due to overwork, mentally or 
physically. In these the emotional symptoms predominate, and are 
generally termed hysterical, and formerly were classed among the 
unfortunate incurables, without hope themselves or sympathy from 
others. Every practicing physician recognizes the despairing look of 
these patients, loss of color and plumpness. They are constantly tired, 
bad sleepers, have no appetite, no enthusiasm, whether they read, 
write, sew or walk. They gradually grow paler and thinner, with an 
increasing tenderness along the spine, and finally prefer not to leave 
their bed at all. The Massage treatment in such cases, together with 
proper diet, exercise, and other hygenic surroundings, may restore 
them entirely, and the lasting impression of gratitude which the prac- 
titioner receives, is equally encouraging to his personal effort and to 
his art. POULTRY. 
INTRODUCTORY. 
It is our aim in presenting this subject, to do it in such a manner, that 
the many hints herein contained will be found useful to all, but in so 
authoritative, comprehensive and literally practical way that, if it 
comes into the hands of one totally ignorant of the subject of poultry 
raising and management, he will not only be able to understand what 
we have to say about it, but if the instructions here given are followed, 
reasonable and satisfactory success will be obtained. Professional 
breeders of poultry, while they will find many useful hints within these 
pages, will, in a general way, be familiar with their contents. It is our 
aim more particularly to reach the amateur, or the novice, and furnish 
him with such rules and advice as will enable him or her to rear and 
care for poultry in the limited way usually attempted by the masses of 
people, so as to be successful. 
Many books are written upon this subject, going into the origin and the 
ancient methods, and other interesting statistics and elaborate descrip- 
tions of the numerous varieties, but it will be our endeavor to confine 
our remarks to the more practical and every-day business of general 
management, feeding, and curing diseases prevalent among poultry, 
housing, etc., with a brief description of the leading varieties, which 
we believe will be sufficient to satisfy the amateur, if not the fancier. 
The demand for good poultry is constantly on the increase, botli for 
the fancy varieties and for general use, and fresh eggs are in such con- 
stant demand that their price much of the time places them among the 
luxuries of life. It is also a popular and every way respectable occupa- 
tion, All over our country we find engaged in it our merchants, clergy- 
men, bankers, lawyers, physicians, and thousands of mechanics, who 
occupy good social positions in life, many of whom are among our most 
enthusiastic breeders of poultry, through a sincere love of the business, 
and as the supply of good poultry increases, so will the demand become 
greater. Not many years since, and within the recollection of the last 
generation, it was deemed a luxury among the common classes, but it 
has been found by the most thorough experience that 100 lbs. of poultry 
can be produced at less cost than the same quantity of beef, pork, or 
mutton, and yet it will generally bring a greater price per pound in 
market than either of these staples 
Nearly every family is beginning to keep a few fowls, and are dem- 
onstrating the fact that to have one from your own yard is a great con- 
venience; to have fresh eggs, that you know are new laid, is a luxury. 
A very important consideration for the person about to undertake the OLD DR. CARLm’s RECIPES. 
399 
care and attention of poultry, (it may be applied to almost any other 
business), is that he or she must like the work. Those who do not care 
for it will never succeed in it, no matter how tempting the prospective 
profit. If we love the stock we have about us, and feel a conviction 
within ourselves, that it requires a watchful attention to every want to 
make it valuable to us, we will so manage that it will not only be 
healthy and thrifty, but that it is housed and cared for with that judg- 
ment and regularity that will make it contented. Fowls are tender 
bipeds, and will not thrive under neglect and careless treatment, but 
will give generous returns for ail the care we bestow upon their comfort 
and welfare. Therefore, if you cannot love the occupation and the 
poultry itself, you had better not be “ bothered,” for there is but one 
way to make it pay you, and that is the right way, and the right way 
will be very tedious to one when the heart is not in the business. 
While the interest usually displayed in the poultry business is largely 
found among men, we have many examples where boys, girls and 
women have been among the foremost in their success in poultry rais- 
ing, Give your boy a few fowls and let him have the management and 
care of them, and see if his desire to roam is not curtailed to a remark- 
able degree. With a little encouragement a boy or girl may become 
familiar with the points of excellence in high-class poultry, and learn 
their breeding and management. They will soon learn when to pur- 
chase the best supplies to the best advantage, and how to sell the sur- 
plus products, so as to gain the most profit, with the least expense — a 
pleasant self-reliance and good business habits may be thus fostered, 
and at the same time a love for nature, for refinement, and for humanity 
cultivated. Women, whenever they undertake it, undoubtedly 
excel in poultry-breeding. They become interested and seldom fall 
short of success, and their maternal instinct fits them specially for the 
rearing and care of young poultry. 
In this Yankee country the question is very naturally asked, from 
far and wide, will poultry breeding pay? In other words, is it a 
profitable business, so much so as to warrant the investment of capital 
and expenditure of time? This is a difficult question to answer with 
regard to individual cases. We believe the matter may be summed up 
about as follows: If the person engaging in the business, has a taste 
for it, will display the same amount of care, judgment and energy, take 
the same amount of time to study and learn its details that ordinarily is 
displayed in other kinds of business, it is the opinion of the author that 
fewer failures will occur in this than in most pursuits of the present day. 
If the person entering upon the business commence right, and in a small 
way, gradually increasing it in volume as he increases in knowledge and 
experience, there is little doubt that to such management a larger per 
centage of profit will be given to the breeding and production of eggs 
and poultry than to any other kind of stock — the amount of capital 
invested, and running expenses considered. The amateur must not be- 
misled by this glowing statement, but must duly consider that such 
success can only be attained by vigilant attention and the best of care, 
as there is perhaps no kind of stock that will wane quicker, sicken and 
die faster, or “eat their heads off,” with more promptness than poultry,, 
that are badly cared for, crowded into small space, where vermin will 
prey upon their bodies, irregular food — one day starved and the next 
day crammed — and which are permitted, in limited quarters, to suffer 
from thirst and lack of ventilation. Profits must be first earned by close 400 
old dr. carlin’s recipes. 
attention to their natural wants, not only as to being suitably housed at 
all seasons of the year, but in regular attention to their diet and cleanli- 
ness. With good treatment, your pets will amply repay you. The 
margin of profit will, as a matter of course, be considerably varied, 
according to the convenience for marketing the products, those located 
near large cities having a slight advantage over their more distant 
neighbors. 
If the breeder is disposed to cultivate only the best fowls, with a view 
of competing at the various poultry exhibitions, and selling his choicer 
bh'ds for “fancy” stock, he must begin with the best the country will 
afford, and carefully select tire progeny of two or three out of a dozen, 
for which, at maturity, he will always find purchasers at first class prices. 
If, by judicious advertising, he places himself and his products before 
the people, this branch of the business is almost sure to pay. Many 
■enterprising men in almost every State'in the Union, have for years 
made this a profitable branch of the business, and some acquire wealth. 
In short, as before stated, the measure of success will depend principally 
upon the energy displayed, and the knowledge acquired, accompanied 
by a sincere taste for the business. 
FEEDING- AND GENERAL MANAGEMENT. 
In managing animals of any kind we must follow nature, for it will 
neither follow us nor be driven. The domestication of animals was only 
possible by proceeding on a natural ground-work. To illustrate, nat- 
uralists agree that man domesticated dogs, which, when wild, follow 
one of their own number as a leader, by installing himself as leader in- 
stead—but the cat can seldom be domesticated in such a way as to fol- 
low her master when he changes his abode, because originally a solitary 
animal. Just so the domestication of hens was effected by building upon 
an original foundation. It is said that the parent stock of our fowls 
was from India, and to understand the nature and needs of domestic 
poultry, we must investigate the habits of their wild parents, for the 
nature of any species remains the same for long periods. The transfer of 
the birds from forest to farm, has affected their life and most important 
habits surprisingly little. The tame fowls have the same cry of warn- 
ing to each other, and other language, which observers have found them 
to use in their native jungles. They still hide their nest in some corner, 
just as if they were selecting a nook in some thicket, and they are at- 
tached to the premises where they live, as they and all gallinaceous birds 
are to some small district when wild. In the attempt to successfully 
manage poultry, only a disregard for original nature will prevent failure. 
Then they have freedom, and in that word, we have the key-note to 
the whole management, viz.: needful exercise, sun, pure air, shade, 
and varied diet. 
Small flocks at liberty on the farm are kept, as a general rule, suc- 
cessfully, because the owners in most cases unconsciously imitate the 
natural life of the jungle fowls. But while it has been found that a 
flock of twenty gave a handsome profit, when it has been increased to 
hundreds, with the idea of correspondingly increasing the gains, an 
unnatural mob has been formed, hereditary instincts violated, and lay- 
ing checked. Sickness and death ensues. Those desiring to attempt old de. carlin’s recipes. 
401 
poultry raising on a large scale will do well to read an excellent work 
by Mr. H. H. Stoddard, entitled an “ Egg Farm,” to which book we are 
indebted for the foregoing hints. 
Therefore, if you desire to breed poultry, the first, best, and simplest 
general rule is: Give them their liberty to the greatest extent consistent 
with surrounding circumstances; but as such a course is out of the ques- 
tion with many of our readers, the next best thing to be done is to imi- 
tate as nearly as possible their life when at liberty during their enforced 
confinement. 
It is essentially necessary that a suitable house should be provided. 
What it Should Be. 
The house should, if possible, be so placed as to be protected from the 
north and west winds, and have the openings in the east and south sides; 
and for the accomplishment of this purpose, available space may fre- 
quently be had on the south side of a barn or other building. The size 
of the house should correspond with the number of fowls to be kept, and 
should not be too large, as the temptation may be strong to crowd 
too many fowls under one roof. For twenty fowls a. house ten feet 
square on the ground is ample, and should not be more than eight or 
nine feet in height at the highest point. The perches should be of suf- 
ficient capacity to allow the fowls to roost without crowding each other. 
If for the largest breeds of fowls, like the Asiatics, the perches should 
not be placed more than eighteen inches above the ground, and ought to 
be three or four inches in diameter. A pole of this size as cut in the woods 
with the bark left on, makes an excellent perch. The fowls’ claws cling 
to it better and the roughness of the bark is more grateful to their feet 
than a smooth perch of planed wood. When the perches are too high, 
the fowls, if heavy, are often injured by flying down, and when 
the perch is too small it frequently causes deformity of the breast bone. 
It is very important that the roof does not leak, for under such cir- 
cumstances the fowls are exposed to a damp, bad atmosphere, which is 
the most fruitful cause of sickness, barrenness, and death in the poultry 
yard. 
The house should have in the south or east end (both if practicable,) a 
window of sufficient size to admit sunlight, without which, although 
fowls may be kept for a time in apparent good health, they will in time 
droop and stand around looking dejected, and their progeny will inva- 
riably be feeble and unprofitable. The best floor for a fowl house is, 
beyond a doubt, the bare ground, for here the fowls delight to scratch, 
and the droppings are thus mixed with the earth and the smell is pre- 
vented. It is indispensably necessary that the fowl house should be kept 
clean, and this is very easily accomplished, by daily with a hoe, or some 
other implement, scraping the droppings from the board under the 
perch, as seen in our description of a poultry house, and sprinkle 
afterwards with dry earth, and occasionally spade up the floor, thus not 
only thoroughly sweetening the atmosphere but softening the earth, that 
the fowls may scratch and wallow. By instinct all birds are taught the 
use of dust or water bath for their well-being. If reasonable opportu- 
nity be given, domestic fowls bathe themselves by wallowing in dry 
earth, with which they fill their plumage, and thus prevent the ravages 
of vermin on the skin and in their feathers, and as we have our fowls in 402 
old dr. carlin’s recipes. 
confinement, it is necessary for us to provide some means for them to 
dust themselves, and every poultry house should contain a box filled 
with dry earth for this purpose, and placed, if possible, in a sunny spot in 
the house. Dry earth is easily obtained in the hot weather in the sum- 
mer time, from off streets in the form of road dust, and should, of 
course, be obtained in dry weather; but if from inability or carelessness 
none has been provided, a very good substitute may be had in sifted 
coal ashes; to either may be added a sprinkling of flour of sulphur, with 
beneficial effect, and this bath should be renewed as often as it becomes 
damp or foul. In addition to the poultry house, where fowls are to be 
kept within an inclosure, it will be necessary to construct an outside 
run, which may be accomplished either by the use of pickets or tarred 
netting. As it is frequently asked how large must this run be, our 
answer would be, make it as large as possible. An ordinary range not 
only adds to their probable health, but saves both food and labor, as with 
sufficient liberty they will, to a considerable extent, forage for them- 
selves. To those who cannot command large space, we say poultry may 
be kept within almost any limit, if this one important point is borne in 
mind, and properly attended to: that the smaller the space devoted to 
them, the more constant the attention necessary to the cleanliness of 
their quarters. The writer has kept 20 fowls in good health and condi- 
tion with a run 10 ft. wide and 24 ft. long, by spading the ground inside 
once in 6 weeks, and replacing 6 inches of it with fresh earth once in 2 
years. Fowls may be kept in still more limited quarters and good health 
and condition preserved, if greater attention is given to their cleanliness, 
and I doubt not a small number of fowls could be kept in good health 
without the run at all, if proper care were taken as to cleanliness, diet 
and exercise. Cleanliness and purity of atmosphere is an absolute neces- 
sity and must be provided, either by sufficient space, or additional care. 
To those who desire,to keep fowls on a small scale, we recommend the 
house mentioned under the heading of “Poultry Houses and Runs.” 
To those who have more space and desire larger accommodations, a 
house constructed on the same plan, but larger, may be divided into co- 
partments by means of partitions, the same partition extending across 
the runs, thus keeping those confined entirely apart from those in an- 
other. It is always better, where the space "can be had, to keep one 
rooster in each compartment with as many hens as he can care for, and 
thus avoid the bickering and quarreling which is always the result of too 
many families occupying the same house. The scrambling after food 
and water usually results in over feeding the stronger and most quarrel- 
some and half feeding the weaker and more timid of the flock. It also 
prevents the crowding and fighting on the perch at night, and adds to 
their general health and comfort. 
Kind of Food Necessary, 
As has before been remarked, when fowls are kept in confinement 
we must, to secure good results, supply to them as nearly as possible, 
those things which they would seek themselves if allowed their liberty. 
Graniverous fowls need the assistance of hard substances, such as 
stones, gravel, etc., to digest the food upon which they live; the crop 
of the fowls is the mill where its food is ground to aid digestion. If 
you hold a full grown fowl close to the ear after it has partaken of a meal OLD DR, CAKLIn’s RECIPES. 
403 
of grain, you can distinctly hear the grinding process which is going on 
within his gizzard. These substances they are able to obtain for them- 
selves in most localities, except during forced confinement or during 
winter, and at such times they must be supplied with a liberal quantity 
of clean sharp gravel or coarse sand. They will eagerly devour any- 
thing of this character as occasion requires—bits of broken crockery, 
broken glass crushed, oyster shells, or old plaster. At all events some- 
thing must be furnished to answer the demands of nature if we expect 
the fowls to be in a normal or healthy condition. This is especially true 
of young turkeys, for when they are confined where they cannot find 
the necessary requisites to digestion, constipation ensues and the results 
are fatal when remedies are not applied or they are not changed to 
proper quarters. Young fowls of all kinds should have fine gravel or 
coarse sand constantly within their reach, of a size adapted to the ca- 
pacity of their throats. It is a well established fact that charcoal is one 
of the best and cheapest disinfectants and purifiers of animal sub- 
stances. It is of service to fowls in roup or other putrid affections, by 
purifying the digestive organs when the fowl swallows offensive mucus, 
as is apt to occur in such cases. It also acts as a stimulus to digestion, 
thus increasing the egg-producing powers of healthy poultry; it does not 
need to be crushed into fine powder and thus presented to the fowls, nor 
be mixed with their food, thus compelling them to eat it, but should be 
broken into bits convenient for them to swallow, when the cravings of 
nature demand it. 
Fowls are omniverous in their natural state and always require, to be 
in healthy condition, a reasonable amount of animal food, and when 
at liberty, except in the winter, will supply their wants themselves upon 
worms, bugs, and other insects, but in winter or when confined, it will 
be essentially necessaiy to supply this deficiency. In the care of a small 
establishment like that contemplated in our plan of a house the scraps 
of meat from the table of an ordinary family will be ample, but if the 
number kept be large and the confinement be closer or in cold weather 
in winter, it will be necessary to supply additional meat food, which can 
be done sufficiently by purchasing a few cents worth of liver, or other 
cheap meat which may be boiled and chopped fine and mixed with the 
food, using the broth for scalding their meal instead of water. These 
little tit-bits will be eagerly picked out and enjoyed. Too much attention, 
however, cannot be given to the fact that they can easily be over fed in 
this particular. It is common practice with some breeders to purchase 
a whole liver or a large piece of meat and hang it in the house, in such 
a way that the fowls have access to it at all times. The fowls are thus 
much over fed with this kind of food, and the quills of the feathers be- 
come more or less charged with blood, which, in time, the other birds 
perceive and most invariably peck at each other’s plumage till they leave 
the skin quite bare, and once possessed of this foul habit of feather-eat- 
ing they are rarely ever broken of it. Meat food should always be 
cooked and salted while cooking, the same as if prepared for the table. 
Soft-Shelled Eggs. 
Most poultry breeders have, at some period of their existence, been 
troubled with hens laying soft shelled eggs, or eggs with no shell. This 
defect is a sure sign that your hens are so situated that they cannot pro- 404 
old dr. carlin’s recipes. 
cure the amount of lime necessary for the production of eggs, and in 
some form or another it is as necessary as is any other food. The re- 
quired amount of lime is readily acquired by fowls in a wild state, as 
but little is wanted, when 1 or 2 sittings of egg is the limit of their 
efforts, but when we, by domestication, increase the egg production 
from a score to 100 or 200 and sometimes more per annum, it is but nat- 
ural that the fowls will not obtain the requisite amount of lime from 
their ordinary food. Consequently we must supply the deficiency, for 
soft shelled eggs, or eggs with no shells will be the positive result, and 
not only this, but the hen, by reason of the soft shell, frequently breaks 
the egg, and will eat it, and, having learned the habit, will not only eat 
those with a hard shell, but teach the trick to the balance of the flock. 
A supply of lime is cheaply furnished by keeping at hand where the 
fowls can have access to it at all times, crushed oyster or clam shells, 
or bone dust. A small piece of lime in their drinking water is advisable 
in most instances. It is the practice of many breeders of fowls to throw 
them the egg shells from the kitchen, but we consider it a bad practice, 
as it teaches the fowl that she can break the shell with her beak, and 
some portion of the contents, which may have adhered to the fresh 
shells, will give them a taste, which may not be the least incentive to 
break other eggs in the nest. If they are fed to the fowls they should 
be broken up fine and.mixed with other feed, so as to avoid all sem- 
blance of egg eating. 
Green Food, 
Another attention that should never be omitted when fowls are in 
confinement, or during the frost bound period in the winter, is that of a 
regular supply of green food. During the summer time nothing is more 
acceptable to fowls than fresh grass, and many of those who live in the 
city and keep a few fowls in close confinement, could give them noth- 
ing that will be more acceptable than the short, tender grass taken from 
the lawn by the lawn-mower. Without vegetable food it is utterly im- 
possible to keep fowls in health, and the supply must be of daily regu- 
larity, It is not extravagant to say that this is the proximate cause of 
nearly half the deaths when fowls are kept in confinement, while with 
it, and other directions having been observed, they may be kept in health 
in a small pen only a few feet square. 
Any kind of fresh vegetable food will do, a change always being desir- 
able. A good plan is to mince cabbage leaves, or other refuse vegetables, 
and mix freely with their soft food, or a few turnips or beets chopped 
fine and scattered like grain. When it can be obtained a piece of fresh 
turf thrown into them will be found a welcome relief, something they 
must have, every day, or nearly so, otherwise their bowels, sooner or 
later, become disordered, their feathers assume a dull, dirty appearance, 
and their combs and wattles loose that bright red color which always 
accompany good health and condition, and testifies pleasantly to abund- 
ance of eggs. 
Supply of Water. 
Fowls should have fresh water every day, and their drinking vessel 
should be so arranged that they do not scratch dirt into it, or get into it OLD DE. CAELIN’S EECIPE8. 
405 
with their feet, and otherwise defile it, a very common plan being to 
place over the drinking trough a board arranged with a leg on each cor- 
ner, so as to raise it just enough so the fowl can drink without getting 
into it. Another excellent plan is to use the feed rack described further 
on, by putting the water into a shallow vessel and placing it inside the 
rack. 
Fowls must never be left without water, and during freezing weather 
the drinking vessel must be emptied at night, so that ice may not accu- 
mulate. Care must always be taken that snow is not allowed to fall 
into the drinking vessel. The reason has puzzled old hands at the busi- 
ness, but it is a fact, nevertheless, that any considerable quantity of 
snow-water seems to reduce fowls to mere skeletons. It is well to add 
to the water a few drops of solution of sulphate of iron (green vitriol), 
just enough to give a slight mineral taste. This will, in many instances, 
guard against disease, and act as a bracing tonic generally. The rusty 
appearance the water will assume is quite immaterial. When fowls are 
moulting this will be found an excellent condiment, and should be ad- 
ministered daily. It will assist them greatly through this the most crit- 
ical period of the whole year. A little hemp-seed should also be given 
daily at this season, and with these aids and a little pepper in their food 
there will rarely be a case of death. 
Further Directions, 
With hardy fowls and good shelter and care these precautions will 
seem unnecessary but they are few, and have a profitable effect on the 
early recommencement of laying. A judicious system of feeding is very 
essential to the well-being of poultry, and has, of course, more direct 
influence upon the profit and loss than any of the circumstances hereto- 
fore mentioned, and we shall now endeavor to give the subject of general 
breeding a full and practical consideration. The object is to give the quan- 
tity and quality of feed which will produce the greatest amount of flesh 
and eggs, and if it be attained, the domestic fowl is, unquestionably, the 
most profitable of all live stock. But the problem is rather a nice one. 
A fat hen is not only subject to many diseases, but ceases to lay, or 
nearly so, and becomes a mere drag in the concern, while a pampered 
male bird is lazy and useless at best, and not improbably when his servi- 
ces are most required, may be attacked with apoplexy and drop down 
dead. That fowls cannot be remunerative if starved need scarcely be 
proved, and the almost daily production of an article so rich in nitrogen 
as an egg — the very essence of animal nourishment — must demand an 
ample and regular supply of adequate food; and we need say no more 
upon this point, knowing that the common mistake of nearly all ama- 
teur poultry keepers is upon the other side — that of over-feeding. 
The usual plan, where fowls are regularly fed at all, appears to be to 
give the animals at each meal all the grain they will eat, and this being 
(lone, the owner plumes himself upon his liberality, and insists that his 
poultry are, at least, properly fed. Yet he is greatly mistaken, both as 
to quantity and quality. Grain will do for the regular meals of fowls 
which live on a farm, or have any other extensive range, where they 
can provide any other food for themselves, have plenty of exercise and 
their digestive organs are kept in vigorous action. But poultry kept in 
confinement on such a diet will not thrive. Their plumage, after a 406 
old dr. carlin’s recipes. 
time, begins to fall off, their bowels become affected, and they lose 
greatly in condition, and though in summer their eggs may possibly 
repay the food expense, it will be very improbable if any are obtained 
in winter when they are most valuable. 
A friend of ours, a few years ago, purchased of us a pen of seven hens 
and a cock of Cochin fowls, which we had recommended highly to him, 
and after they had been in his possession for a period of three months 
he came with the complaint that although they had the best of care, 
variety of diet, meat, water, bone dust, oyster shells, cayenne, sulphate 
of iron, a good warm house, etc., etc., yet they had almost ceased to lay. 
We told him we did not know where the trouble lay, but there “was a 
screw loose some where.” Later in the conversation he mentioned with 
some degree of pride that he had devised a beautiful and convenient 
method of feeding his fowls—he had arranged a hopper in such a man- 
ner that fowls could help themselves, and filling the hopper, holding a 
bushel or more with corn, it allowed only a little to escape at a time at 
the bottom, and as fast as that was taken away by the fowls it continued 
to drop down. By this means, he facetiously remarked, his fowls could 
eat until they were satisfied, and whenever they were hungry could help 
themselves. Our friend was somewhat disposed to be offended when 
we commenced laughing at him, and informed him that his new inven- 
tion was the loose screw in his arrangement. A visit next day to his 
fowl house developed the fact that his Cochins were immensely fat and 
large, and that was the reason he had no. eggs. He discarded his new 
invention, fed his fowls systematically for a few weeks, and has never 
since complained of a lack of eggs. 
No rule of a fixed amount of food will apply to any case. Not only 
would the Cochins and Brahmas eat twice as much as many other sorts, 
but different fowls of the same breed often have very different measures 
of capacity, and the same hen will eat nearly twice as much when in 
active laying as wrhen her egg organs are unproductive. 
The one simple rule with adult fowls is to give them as much as they 
will eat eagerly, and no more. As soon as they begin to feed with ap- 
parent indifference, or cease to run when the feed is thrown to a little 
distance, the supply should be stopped. In a state of nature they have 
to seek far and wide for the scanty morsels which form their subsist- 
ence ; and the Creator did not intend that they, any more than hu- 
man beings, should eat till they could literally eat no more. It follows, 
from this rule, that food should never be left upon the ground. If such 
a slovenly practice be permitted, much of the food eaten will be wasted 
and a great deal will never be eaten at all, for fowls are dainty in their 
way, and unless at the point of starvation, will always refuse sour or 
sodden food. 
The number of meals per day best consistent with real economy will 
vary from two to three, according to the size of the run they have 
through the day. If it be of moderate extent, so that they can in any 
degree forage for themselves, two are sufficient, at least in the summer, 
and should be given early in the morning and the last thing before the 
birds go to roost. In any case, these should be the principal meals, but 
when fowls are kept in confinement they will require a scanty feed at 
mid-day. 
The first feeding should consist of soft food of some kind. The birds 
have passed the whole night since they were fed, and it is important, 
especially in cold weather, that a fresh supply should, as soon as possible, OLD DB CAELIn’s EECIPE8. 
be got into the system, and not merely into the crop. But if grain be 
given it must first be ground in the poor bird’s gizzard before it can be 
digested, and on a cold winter morning the delay is anything but bene- 
ficial; and for the very same reason, at the evening meal grain forms the 
best food which can be supplied. It is digested slowly, and during the 
cold winter nights affords support and warmth to the fowls. 
A great deal depends upon this system of feeding, which we are aware 
is opposed to the practice of many, who give grain for breakfast and 
meal, if any at all, at night. We believe such a system to be usually 
adopted from indolence; it is easier to throw down dry grain on a win- 
ter’s morning than to properly prepare a feed of meal, which is accord- 
ingly given at night instead. Fowls so treated are much more subject 
to x'oup and other diseases caused by inclement weather, than those fed 
upon the system we commend—a theory not only in accord with our 
own experience, but with that of most successful breeders. Let the 
sceptical make one simple experiment. Give the fowls a feed of meal, 
say at five o’clock in the evening; at twelve visit the roosts and feel the 
crops of the fowls; all will be empty; the gizzard has nothing to act 
upon, and the food speedily disappears, having an empty stomach to 
cope with the long cold hours before dawn; but if the last feed has been 
grain, the crop will still be found partially full, and the birds will, by 
the heat thus constantly generated, be kept comfortable, and awake in 
the morning, strengthened and refreshed. 
With respect to the morning meal of pultaceous food, when only a 
few fowls are kept, to supply eggs and meat for an ordinary family, 
they may be provided for almost nothing by boiling daily the potato 
peelings till soft, and mashing them up, with enough bran, slightly 
scalded, to make a tolerably stiff and dry paste. Soft food should be 
carefully prepared that is not too thin, about the consistence that will 
germ it it to crumble when thrown upon the ground; if too thin it ad- 
eres to the birds’ beak, much to its annoyance. As the peelings of the 
potatos cost nothing, and the bran very little, one-half the feed is pro- 
vided at a mere nominal expense, while no better could be given. A 
little salt should alwajrs be added and frequently, especially in winter, a 
little pepper will tend to keep the fowls in health and laying. The food 
may be mixed boiling hot over night and covered tight or placed in an 
oven. In either case it will remain warm until morning, in which con- 
dition it should always be given in cold weather. 
If a large stock of poultry is kept, small potatos culled from those 
taken to market, may be purchased at a nominal price, or a cart load of 
turnips or Mangel Wurtzel beets (such as are raised to feed cattle) may 
be purchased cheaply, and when boiled and mashed with meal, bran or 
midlings, we believe forms the very best soft food a fowl can have. 
An excellent combination for soft food is two parts of chop (corn and 
oats ground together) and one part of bran or middlings. A change of 
food, according to the season, will be beneficial. When the weather is 
warm and the production of eggs abundant, the food should abound 
with nitrogen or flesh forming material, and not containing too much 
starch or oil, both of which abound with carbon and have fattening 
properties. But when cold weather approaches, and the eggs even of 
the best winter layers are fewer than in summer, less nitrogenous and 
more carbonaceous food will be needed. As a guide to these properties 
contained in the more common articles of diet, we append the following 
table: 408 
old dr. carlin’s recipes, 
Flesh-form- 
ing food. 
Warmth-living 
food. 
Bone-making 
food. 
Husk or 
fibre. 
Water 
Gluten, &c. 
Fish or Oil. 
Starch,&c. 
Mineral Sub. 
Oats 
15 
6 
47 
2 
20 
10 
Oat Meal 1 ... 
18 
6 
63 
2 
2 
9 
Bran or Middlings.. 
18 
6 
53 
5 
4 
14 
Wheat 
12 
3 
70 
2 
1 
12 
Barley 
11 
2 
60 
2 
14 
11 
Corn 
11 
8 
65 
1 
5 
10 
Rice 
7 
a trace. 
80 
a trace. 
13 
Beans or Peas. 
25 
2 
48 
2 
8 
15 
Milk 
H 
3 
5 
i 
-- 
86f 
To show the practical use of this table, it may be observed that while 
bran or middlings form its flesh forming material, it is one of the best 
summer ingredients. In winter it may be advantageous to change it to 
a portion of ground corn or wheat. It is, however, necessary to avoid 
giving too great a proportion of corn or wheat, or the effect will be a 
useless and prejudicial fattening from the huge proportions of oil and 
starch they contain. Potatos, also, from the large amount of starch they 
contain, are not good unmixed, as a regular diet for poultry ; but mixed 
with bran or middlings will be found most beneficial to their condition 
and laying. If the weather is warm and dry, and the birds are fed on 
the hard ground, reasonably free from the droppings, it is just as well 
or better thrown on the ground. If they are fed in the house, however, 
it is best to put the feed in some receptacle, and a trough, such as we 
have used, and find to answer the purpose admirably, is made with 
the slats inches apart, and through these the fowls can get at 
the food without defiling it, and it also prevents to a considerable 
extent the crowding of the weaker ones, and, as stated before under 
this head, the introduction of a shallow drinking vessel, after they 
are through feeding, will furnish clean water all day and prevents 
them from scratching dirt into and otherwise defiling it. If the fowls 
have a reasonable amount of liberty, that they may forage for them- 
selves, to some extent they will require no further feeding until even- 
ing, during any except seasons when the ground is frozen or covered 
with snow. The evening meal may be somewhat varied, and may con- 
sist for one evening of oats, next of barley or wheat, next of corn, etc.; 
an occasional feed of buckwheat is certainly beneficial to egg produc- 
tion, and should not be omitted when it can be obta ined at reasonable 
rates. Wheat is generally too dear to be often employed, unless it is 
damaged, and if the damage be great it had better not be used at all. 
Sweepings sometimes contain poisonous substances, are invariably dearer 
weight for weight than sound grain, and should never be seen in the 
poultry-yard. The mid-day meal may consist of either soft food or grain; 
for fowls in confinement, soft food is preferable, in cold weather. 
It is not feeding well to stint fowls (particularly when confined) and 
furnish them with only half rations. This is starvation, not economy. 
It is not feeding well to stuff domestic fowls, with oily scraps, stale raw OLD DK. CAKLIn’s KEG1PE8. 
409 
meat, corn meal and old offal—when with but a little more care, you 
can give them a moderate and systematic allowance of cooked meat and 
fresh scalded meal, and softened scraps or table offal free from mould or 
offensive acids. If you wish to sicken and disgust your penned-up 
fowls with their fare and with yourself alike, follow the former unwise 
course; but do not cajole yourself into the notion that you are feeding 
them well. Feeding well means that you afford your poultry sufficient 
for their daily wants of a quality and in quantity that will best appease 
a regular habitual (not a transient and vicious) appetite; all they can 
take up at a time comfortably, without gorging, is ample. Let the 
periods for feeding be twice or thrice per day, as circumstances require; 
give them plenty of fresh, clean water, alternate their cooked vegetable 
food with some grains, and never allow them to get desperately hungry 
through neglect. Thus, you may pride yourself upon your system of 
feeding well. 
Nest boxes may be of nearly any shape desired, but we have usually 
found it most convenient to place them on the ground. The manner of 
arranging them, as previously indicated, has proven good with us. 
The copartment may be subdivided with as many partitions as space or 
necessity may require. They should be partly filled with cut straw, 
and frequently sprinkled with flour of sulphur to drive away vermin, 
and the straw should be removed and replaced by fresh as often as it 
becomes foul or musty. If the nests are filled with vermin, or become 
offensive by lack of attention, the fowls will often drop their eggs upon 
the ground rather than resort to them. 
Nest Boxes. 
Ventilation. 
Ventilation can not be too carefully attended to, and while a free 
passage of pure air should be had. care must be taken that the fowls, 
while at roost, are not exposed to a direct draft, for a fowl will catch 
cold when at sleep as quickly as a human being. 
Cleanliness. 
Cleanliness in the poultry house is an absolute necessity, especially 
when they are closely confined. The floors must be cleaned almost 
daily during the warm weather, as the stench from the accumulated 
droppings of the fowls is very detrimental to the health of the poultry, 
and sooner or later disease in some form will be the result of careless- 
ness in this particular. Every precaution should be taken against the 
ravages of chicken lice, which will not be slow in making their appear- 
ance as soon as warm weather approaches, and unless checked im- 
mediately, they will soon multiply till they are like the sands upon the 
sea shore. The building should be thoroughly whitewashed through- 
out on the inside. When we say thoroughly, we mean what we say. 
Do not mince matters, but ply the brush vigorously. Use plenty of 
whitewash and pay especial attention to the corners; do not lea.ve a 
spot as large as a pin-head uncoated with the wash: plash the white- 
wash lively into every crack and crevice. An excellent preparation is 
to put into the pail when the water is prepared, while the lime-water is 
still hot, a teacupful of soft-boiled rice and mix this thoroughly through 410 
OLD DR. CARLIN’S RECIPES. 
the mass, then ponr into a qt. of cold water, 10 or 12 drops of crude 
carbolic acid. Houses thoroughly cleaned twice yearly with this 
preparation, will be a poor harbor for ben lice. Do not let the good 
work stop here, but whitewash everything inside the house, and every 
2 weeks paint the roost with kerosene oil, and give the fowls a good 
place to dust themselves and your trouble and expense will yield a profit 
twenty-fold. When the whitewash is intended for outside work, omit 
the boiled rice and carbolic acid and add to the mixture some rock salt 
dissolved. 
The manure should be collected from the roost daily, and from the 
floor and runs once or twice a week, and should be put into some con- 
venient place where it can be kept dry and either used in the garden, if 
there is one, or sold. It is most profitable, when used, and should 
always be composted with dry earth, as it is very strong. It is especially 
valuable in the culture of cabbage, cauliflower and lettuce, and equally 
good for all other plants if sufficiently diluted. It is a fair estimate, 
that the manure, if profitably handled, will be equal to about one-fifth 
of the profit of the fowls, and is, therefore, an item too valuable to be 
neglected. A well-known poultry journal recites a case of a man who 
carefully saves the manure from 200 fowls, by using plenty of dry 
earth and muck under the roosts and sells the compost when dry to the 
proprietors of large gardens near by, getting therefor nearly enough to 
pay for the food consumed by the fowls. Some vegetation requires a 
quick growth in order to be of best quality, hence the value of this 
compost, and the price paid for it as a garden fertilizer. 
In concluding under this head, permit us to add one more important 
direction. Let the whole undertaking be conducted as a real matter of 
business. If more than 8 or 4 hens are kept, buy their food in large 
enough quantities to get the lowest price. Let a fair and strict account 
be kept of the whole concern. The scraps from the house may be 
thrown in, and the cost of the sto dr, the house and other appliances, 
may be kept separate and recovere 1 as capital invested; but let every- 
thing afterwards for which cash is paid be rigorously set down, and on 
the other side, with equal strictness, let every egg or chicken eaten or 
sold be also valued and recorded. This is of much greater importance 
than at a glance it seems. The beginner may succeed well in rearing 
young chickens, but manage his laying stock badly (though not, we 
hope, if a reader of this book), or vice versa; and it is no small concern 
in poultxy-keeping, as in any other business, to be able at the end of the 
year to look over the recorded facts, and see when have been the profits 
and when the loss, the discovery of which will lead to reflection, and 
the waste, neglect or other defective management being amended, the 
hitherto faulty department will also contribute its quota to the general 
weal. 
Poultry Houses. 
Poultry keeping, as remarked under the head of General Management, 
is attended with the necessity of many appliances. The first, and one 
entirely requisite, is a good poultry house, and in this connection let it 
be understood that by the word good we do not mean to infer that it 
shall be necessarily expensive, or elaborate, but on the contrary rather 
avoid unnecessary expense, and give the most earnest attention to con- 
venience, ventilation, exposure, etc. If there are such as have surplus 
means, and a desire to make their poultry house an ornamentation to his 
grounds, he may add any amount of ornamentation, or extend the old dr. carlin’s recipes. 
411 
architectual design to any limit that pleases his fancy. But in our expe- 
rience, and as the results of our observation, the larger portion of those 
who engage in poultry breeding are not over-stocked with ready money, 
and it is our belief that many are deterred from keeping poultry by the 
impression that it would cost too much to furnish the necessary house. 
And, again, if you are to breed poultry with a view to profit, you must 
limit your investment in the item of buildings and appurtenances to the 
strict necessity of the case, that you may have a fair increase of profit. 
To those who have the bugbear of an enormous expense of a poultry 
house before them, we would say, that to keep a flock of 15 or 20 fowls 
successfully, a house ample for their comfortable housing may be built 
for $10, provided you use your own time and ingenuity in its construc- 
tion, and few boys that have reached the age of 14 years that has not 
sufficient mechanical skill to put up such a house as is described below, 
with the aid of such hints as we give the amateur builder in perfecting 
it. The only important essentials for a sufficiently good poultry house is 
that it be properly ventilated, weather-proof, and well located. Ventila- 
tion is scarcely ever provided for, and if at all, is in an improper manner, 
which later may result in more injury than good. Fowls confined in a 
poorly ventilated house must become unhealthy, and result in loss to 
those keeping them. 
To those who desire to keep a small number of fowls and limited 
space, the following plan, we believe, from practical experience, will 
supply all the necessities for a limited flock, and the hints it gives, 
judiciously enlarged upon, may be used to apply to a more extensive 
breeding: 
This house is 10 ft. square on the ground, 8-J- ft. high at the front, and 
5| ft. high at the back, with a window in the front 6 ft. long and 3 ft. 
wide, and a door. There is a broad shelf fixed at the back of the house, 
and a perch placed 4 or 5 ins. above it, and the nests arc placed under 
the shelf and need no top, as the broad shelf is a perfect protection 
against defilement, and also serves as a practical shade, to the great 
delight of the hen. The shelf receives all the droppings from the fowls, 
and is cleaned by scraping with a hoe or other implement every morn- 
ing, and afterwards sprinkled with sand or dry earth, and by this means 
the floor of the house is never polluted by the roosting birds. Another 
recommendation has this shelf—it is a perfect protection against upward 
draughts of air. A box 8 ft. square and 6 ins. deep, which, when well 
filled with dry earth, will become a favorite resort of the fowls, is 
placed in front of the window. They will frequently wallow in the 
dust, and an observer would hear them give forth many a chuckle of 
satisfaction. The ventilation, placed about 2 ft. below the peak of the 
roof, is a hole 6 ins. in diameter, so arranged with a trap as to be closed, 
or partly closed at the pleasure of those having charge. The cost of the 
materials to build such a house, as will be seen by the following esti- 
mate is about $9.60 at the present price of lumber—$10 per 1,000 ft. 
280 feet, 14 ft. x 1 in. boards, culls $2 80 
132 “ 12 ft. x 1 in. “ “ 1 32 
30 “ 10 ft. xl in. “ “ 30 
10 pieces, 2x4 in.xlO ft. scantling 68 
Sash, glazed, 2 00 
Nails, lock, hinges, etc 2 50 
Total $9 60 412 
OLD DR. CARLIN;S RECIPES. 
The 14 foot boards sawed 5J feet from one end, or from the other, 
gives a board each for front and back, and by scribing a board from the 
end at the highest part of the roof and sawing it at that angle, you get 
from what is left a board for the end at its lowest part, and thus econ- 
omize time and material. The 12 foot boards are for the coop and bat- 
terings and the 10 foot boards for the broad shelf, nests, etc. • The 2x4 
scantling is for the frame around top and bottom and a strip for top and 
bottom of the windows. 
To those who are so situated that it is impracticable to give the fowls 
their liberty during the day time, it will be a great benefit to construct 
something in the way of runs, which should be as large as the circum- 
stances will permit. The usual material for the construction of such a 
run is pickets, or lath, and an excellent enclosure is made of tarred net- 
ting manufactured for the purpose at Hartford, Conn. A run fence is of 
such simple construction that it scarcely needs description here. Suffice 
to say that its height should be governed somewhat by the variety of 
fowls kept. The Asiatic fowls, such as the Cochins and Brahmas, do not 
require a fence over 5 feet in height, while the Plymouth Rocks, 
Creves, and Dorkings should have a fence at least 6 feet in height. The 
“ high flyers,” such as the Leghorns, Games, Hamburgs, and Polish, are 
seldom kept within an enclosure less than 10 feet in height. It is some- 
times convenient to have this fence so constructed that it can be re- 
moved, and for the sake of such convenience we would recommend one 
constructed in sections 12 feet in length and 7 feet in height. If mad® 
of lath it would be necessary to have another rail on which to nail 2 
feet from the base board. The writer has several thousand feet of fence 
constructed from slats procured at the planing mills, and which are the 
waste strips sawed from boards when ripping them to any desired 
width. Such material, if it can be obtained in the neighborhood, is not 
only cheap but being usually from 12 to 16 feet in length, can be sawed 
to any length desired. Material enough to construct a fence for a run 
20 feet long and 10 ft. wide, can be bought here at the mills for one 
dollar. Where mills are not accessible, common lath are next cheapest 
and answer every purpose. 
Hatching. 
The natural place for a hen’s nest is on the ground, and when other 
things are favorable to such an arrangement, it should always be made 
there, but when circumstances prohibit, we are obliged to imitate the 
natural method to get the greatest measure of success, and the best man- 
ner in which to construct a nest, is to place damp earth at the bottom, 
moulded into a concave shape. The dampness of the soil supplies a 
necessity (without which, unless artificially supplied, few chicks would 
be hatched;, viz.: moisture to the eggs, which is lost by the process of 
incubation, and it is well, at frequent intervals, to slightly sprinkle the 
eggs during the absence of the hen at her daily feeding. This is but 
imitating nature, for we know in that state the nest is placed on the 
damp ground, and the hen in her morning ramble for food and exercise 
through the dewy grass and leaves, returns to her nest, and the moisture 
from her plumage is imparted to the eggs. Cover the artificial nest 
thus formed with bruised straw, broken short and fine. Long straws 
often entangle the hen’s toes, and broken eggs result. Do not cut the 
straw in a machine, as it will prick and irritate the hen and harm the OLD DR. OARLm’s RECIPES. 
tender chicks. The concavity of the nest must not be so great that the 
eggs will huddle together, one on the other, nor so flat as to allow them 
to roll out of the nest. A happy medium is the thing to be aimed at, 
and a little experience in the matter will soon enable even a new hand 
to form the nest just right. A very convenient nest is a tight wooden 
box open at the bottom, and also in front, except a strip 3 ins. high to 
hold the straw. This box may be placed directly upon the ground, and 
thus do away with the necessity of providing damp earth. The box or 
other receptacle containing the nest should be thoroughly white-washed 
with the wash described heretofore for the inside of the house, and some 
flour of sulphur sprinkled through the straw. The nest box should be 
placed in such a position as to be protected from cold winds and storm, 
and, if practicable, in sight of the balance of the flock, but where they 
cannot reach it to disturb the hen, as it will keep the sitter from becom- 
ing strange to her companions, and by this means prevent an otherwise 
inevitable fight on her restoration, to the possible damage of her brood. 
Having observed carefully all these details the nest is now ready for 
the hen. Where opportunity is allowed the manager, he would usually 
choose a Cochin, Brahma or Plymouth Rock for a hen-mother. Their 
size and the large amount of fluff feathers they possess make their 
capacity greater than other varieties; but we have had the best success 
with hens which are half-breeds of one of these varieties; they are not 
quite so heavy, and the liability to break the eggs or trample the chicks 
while young and weak is greatly lessened. Having procured the hen, 
it is best to give her a day or two of trial on 2 or 3 china eggs before 
giving her eggs, as she will sometimes be that length of time in getting 
used to the change to new quarters, and if she is disposed to vacate the 
domicile provided with such care, shut her in in such a way as to darken 
the nest, and if she is thoroughly broody, she will, in 24 hours, settle 
down to business, when the china eggs may be removed and the eggs 
for hatching substituted. Much disappointment in the hatching and 
raising of young chicks would be prevented if more care were taken 
that the eggs selected for setting were of good quality—not only likely 
to be fertile, but the produce of strong and hardy progeny. In cases 
where 4 or 5 chicks only are obtained from a clutch of eggs, it will per- 
haps be found upon inquiry that the yard from which they wr-re 
obtained, contained 20 or 25 hens and not more than 1 cock, in which 
case not more than 40 per cent, of the eggs would be fertilized. If pos- 
sible, therefore, when the eggs are procured, see that they are obtained 
from a yard where there is 1 cock for every 8 or 10 hens, and that he is 
a strong and lively bird; and. next, that the fowls are not only of the kind 
desired, but that they are well fed and cared fox. From scraggy, half-breed 
birds it is impossible to rear a large brood, as the greater number of 
them will die in infancy, if they have strength and activity enough to 
work their way out of the shell. It only remains to be sure the eggs 
are fresh, and a successful hatching may be anticipated. 
It is true that eggs have been known to hatch when 2 months old, el- 
even more when kept under favorable conditions, but we would 
never, ourselves from choice, set any egg which has been laid over 10 
days, or at farthest 2 weeks. It is also essential that the eggs shall all 
be nearly the same age. A perfectly fresh egg will usually hatch a few 
hours earlier than one a week old, and the stale ones always hatch last, 
sometimes requiring a day or two longer; in the latter case the chick is 
usually weak, frequently being unable to break the shell. When neces- 414 
old dr. carlin’s recipes. 
sity or other circumstances tempt you to take a portion of stale eggs to 
piece out enough for a setting, you will almost always observe that sub- 
sequent deaths have occurred in this portion of the brood; hut if none 
of the eggs are more than 5 or 6 days old. they will not only nearly all 
hatch, but within an hour or two of each other. When the eggs are 
from our own yards, we feel that their quality is above suspicion, and to 
accomplish this it is our invariable practice during the hatching season, 
when the eggs are gathered, to mark legibly on each one with a pencil, 
the date, and where different varieties are kept, the name of the breed, 
or number of the yard. 
Eggs intended for setting we place on a board, pierced with holes 1 in. 
in diameter prepared for that purpose and large end downward. This 
procedure prevents in a great measure the air penetrating the shell 
at that end which is quite porous. The hen should be given her eggs in 
the evening just after dark, for two reasons. First, the hen will have 
the whole of the night in which to forget being disturbed; and second, 
the chickens break the shell ordinarily at the end of the 21st day, and 
if the eggs were all fresh, the young chicks may be all or nearly all out 
of the shell before the morning, thus insuring them the quiet so essen- 
tial to that precarious period of their existence. Before the eggs are 
placed in the nest each one should have a mark drawn entirely around 
it that it may be distinguished from eggs that may be laid by stray 
hens that may encroach upon the sitter, and the hen should be lib- 
erally rubbed with flour of sulphur under her wings and along the 
breast. It is the practice of some poultry-breeders to grease the hen 
under the wings, but we regard the practice as dangerous as the grease 
is thus brought in contact with the egg-shell, by which it is absorbed, 
stopping the pores and thus excluding the passage of air to the embryo 
chick within. These precautions taken, mark on the box the date when 
eggs were given the hen, or number the box and make a memorandum 
where it can be referred to for future use, and your hen is fairly settled 
for business. It is a common mistake to set too many eggs under one 
hen. The season of the year and the size of the hen should determine the 
operator. Thirteen is the usual number to set under a medium-sized hen 
m summer weather, but not over 11 should be set in early spring. A 
well-trained hen will usually leave her nest once a day to procure food, 
dust herself and take exercise, and appliances should be always at 
hand that she may have food and water, and an opportunity to thor- 
oughly wallow in the dust bath, and if it be found that she vacate her 
nest more than once each day, suspicion may well be aroused that lice 
have drawn her hence, a. ,f' a careful examination should be made, and 
if any are found, the nesc should be thoroughly renovated before she 
return. Whole corn is the best food for setting hens as it contains 
much heating material and digests olowly. 
A good sitter will usually remain away from her nest for about 20 
mins, to 1 hr., and in cold weather, if she does not return by that time, 
she should be gently driven in the direction of tr-) nest, when she will 
usually betake herself to it without further trouble. During the heat of 
the summer do not be alarmed if she remain away'-for an hr., for 
instinct teaches her that in such a time they will require more air. 
Hens have, in our experience, during the heat of summer, been absent 
from their nest for 4 hrs. at a time, and brought off an average sized 
brood of strong healthy chicks. 
Should the hen, by accident, break one or more of her eggs, it should old dr. carlin’s recipes. 
415 
be promptly removed, the nest cleansed, and the balance of the eggs 
washed clean of any substance that may have adhered to them. Two or 
three times during the term of sitting, let the nest be dusted with flour of 
sulphur, and especially a day or two before the chicks are expected, and 
the hen thoroughly rubbed with it under the wings and along the 
breast, and if any lice are observed about the nest, it should be thoroughly 
cleansed, that the young chicks may, when they make their appearance, 
have a fair chance. 
It is generally worse than useless to attempt to assist a chick from the 
shell. If the eggs were fresh and proper care has been taken during 
incubation, assistance is rarely required, though it sometimes happens that 
one or two of the last to hatch are very weak. If so, they may be revived by 
giving brandy and cream; a drop or two is all that is necessary. It some- 
times happens that a person pays 25 to 50 cents a-piece for eggs, and it 
will pay to save the chick if it can be done. Of course, one would not 
take much trouble with such a chick without it was valuable. In case 
the chick is unable to liberate himself from the shell after it has been a 
long time “chipped,” and no further progress is made, it presents a 
painful case. If the eggs are sufficiently valuable to warrant the extra 
care, place the egg in warm water for 15 mins, (care being taken that no 
water enter the chipped shell) when usually sufficient moisture will 
penetrate the shell to soften the inside membrane and give the chick 
liberty to turn itself. 
With a good hen, good eggs, and good management, all will go right 
and there will be in due time a goodly number of -strong, healthy chick- 
ens, to the mutual delight of both the hen and her owner. 
Rearing Young Chickens. 
To have strong, healthy chicks, it is necessary, in the first place, to 
avoid in the main, breeding akin, and to keep the breeding stock as 
nearly to normal as possible, securing for them sun, air, and exercise, 
and avoiding a pampering diet. The greater the number of eggs pro- 
duced by a fowl, the less vitality there will be in each; therefore, the 
first of the laying are best to set. 
Moderately early chickens are most certain to live, because force is 
stored up in the parent before laying commences, sufficient to endow 
the first eggs or chickens with plenty of vigor, while later the abnormal 
or artificial prolificness impairs the eggs. In spite of the uncongenial 
weather, March-hatched chickens are stronger than those produced in 
April, and the latter in turn are reared with greater ease than those 
hatched in May. After attending to the above considerations, the 
chickens being hatched and assigned quarters, their lives and future 
usefulness chiefly depend upon their diet and the system of administer- 
ing it. It is true, they must be kept clean, dry, free from vermin, and 
protected from other enemies — quadruped and biped — and be allowed 
space for exercise in the sun and open air, but all these things will not 
suffice, unless animal food is artificially provided, or sufficient oppor- 
tunity given them to collect insects. And butcher’s meat, such as 
calves’ and sheeps’ plucks, are even better than insects, provided they 
are fed plentifully, yet only a little at a time, and care is taken to 
alternate with grain and green vegetable food. There must be constant 
vigilance in supplying animal food regularly and systematically. Young 
birds in a wild state are given an animal diet, even in cases when, a& 416 
old dr. carlin’s recipes. 
they reach maturity, they live upon seeds. The young of our domestic 
poultry cannot thrive upon grain and vegetables alone, no matter how 
nicely prepared, but such diet cannot be digested and assimilated fast 
enough by them to meet the great demands for nourishment caused by 
their rapid growth. Nature has provided that the young of all birds 
shall mature and become fledged with wonderful rapidity, in order that 
the period of their helplessness, when they are liable to be preyed upon 
by numerous enemies, shall be short. 
The foundation of the coat of feathers which succeeds the downy cov- 
ering with which they emerge from the shells, demands a quick and 
certain supply of nutritious materials, and in the case of domesticated 
species, the young are obliged at the same time to noui'ish the growth 
of bodies, which, owing to the artificial treatment man has subjected 
their parents to for many generations, tend to an abnormal size. The 
fledging period is a critical one, and the feeding from the time of incu- 
bation until the wing and tail feathers are nearly developed, should all 
be contrived with a view to assist the digestive organs, in changing just 
as much easily assimilated material as possible into an abundance of 
good, rich blood. It will not do to wait until the time of most rapid 
feathering, and then begin to allow a generous diet, but the systems of 
the young chicks must be prepared for this strain in advance, by being 
stored with nutriment in every cell and tissue. Just before the chick 
breaks from its narrow cell, the last of the yolk (upon which it nour- 
ished during incubation), is taken into its stomach, and gives it the 
strength to make its own grand effort for freedom. This food wall cer- 
tainly last 12 if not 24 hours after it is free. During that time no other 
food is needed; only rest is required for the little stranger after this 
exhausting labor. When it leaves its mother in quest of food it is quite 
soon enough to think of feeding it, and its first food should be as near 
the nature of the yolk as we can obtain, hence hard-boiled eggs chopped 
very fine, and mix with oatmeal moistened with milk, gives a very 
nutritious and acceptable diet, and this should be continued for 3 or 4 
days, when it can be changed for some cheaper and more practicable 
food. From the first 12 to 24 Ill’s, after hatcliing, the hen and chicks 
should be undisturbed. We say undisturbed, because it is a very com- 
mon practice to take those first hatched away from the hen and put 
them in a basket by the fire until the whole brood is out. When the 
eggs have varied much in age, this course must be adopted, for some 
chickens will be perhaps a whole day behind the others, and the hen, if 
she felt the little things move beneath her, or evince a disposition to go 
in search of food will not stay in the nest long enough to complete the 
hatching of the rest. But we have explained, under the head of 
‘•Hatching,” that this should not be, and if the eggs were fresh, the 
chicks will appear within a few hours of each other. In that case they 
are much better left with their mother. The heat of her body appears 
to strengthen and nourish them in a far better manner than any other 
warmth, and they are happy and contented, instead of moving restlessly 
about as they always do whilst away from her. 
Our own plan is to set the eggs in the evening, when the chicks will 
break the shells in the evening or perhaps in the afternoon. Then at 
night let the state of the brood be examined once only, all egg sheds 
removed, and the hen, if she be sufficiently tame, given food and water. 
Let her afterwards be shut in so that she cannot leave the nest, when 
all may be left safely until morning. By that time the chicks will be old db. carlin’s recipes. 
417 
strong and lively and generally ready for their first meal. The first 
meal should be given on the nest, and of material as is described here- 
tofore. Let the hen partake of this also, for she needs it, and give her 
besides as much grain as she will eat, and don’t forget to offer her 
water which she will usually drink greedily. To satisfy the hen at 
first, saves much restlessness and trouble with her afterwards. The 
brood having been fed, the next step will depend upon circumstances. 
If, as we recommend, the chicks were hatched the night before, or be 
well upon their legs and the weather be fine, they may at once be moved 
out and the hen cooped where the little ones can get sun. If it be 
wintery or a, settled wet day, she had better be confined on her nest this 
day also, and when removed, be cooped in a dry shed or out-house. 
The coop in use in our yards we believe to answer the purpose as well 
as any we have seen. It is of very simple construction, should be 3 ft. 
wide by 21 ft. to 3 ft. long. The trap-door serves as a very convenient 
place to feed the chicks during the day-time, while at night-time or 
during very stormy weather it may be closed and secured by means of 
the button. The center slat is made movable, and is useful as a place 
to put in or take out the hen; the holes afford ventilation front and 
back. The coop should be so placed that the front is not exposed to the 
bleak wind, and, if practicable, so as to catch the rays of the sun in the 
morning. The coop has no bottom; being open, it is much easier to 
white-wash and cleanse it, and it should be placed upon boards plenti- 
fully sprinkled with dry earth, and should be lifted off and the boards 
thoroughly cleansed and supplied with fresh, dry earth as often as may 
be necessary. It is the practice of many breeders to use the coop without 
a bottom, placing the hen with her chicks on the bare ground; but our 
experience has been that the hen is apt to scratch, to the detriment of 
the young chicks when weak, and rats and other vermin obtain access 
without difficulty by digging under, and soon carry off the brood one by 
one. Place the coop on boards and close the trap-door in front, and you 
have a coop that is practically weather and rat proof. After the chicks 
are ten days old it is a good plan to remove the boards during the day- 
time and let the hen scratch, removing the coop to a new spot daily for 
that purpose, but never omit the board bottom at night until the chicks 
are old enough to care for themselves. 
Chickens should always, if possible be cooped near grass; no single 
circumstance is so conducive to health, size and vigor, supposing them 
to be decently well cared for. Absolute cleanliness is also essential, even 
more so than for grown fowls, and the reason why difficulty is often 
experienced in raising them in large numbers is that the ground becomes 
so tainted with their droppings. The coop should, therefore, be moved 
daily or supplied with clean, dry earth. 
Feeding. 
With regard to feeding, if the question be asked, “what is the best 
food for chickens, irrespective of price?” our answer would be, most 
decidedly, oat-meal. After the first meals of egg and oat-meal, no food 
is equal to it if it be coarsely ground, and only moistened so much as it 
will crumble. The price of this food is, however, so high as to forbid 
its use except for valuable broods; but we advise its use for the first week 
in order to lay a good foundation. It may be moistened with either 
water or milk; but if with the latter, only sufficient should be mixed for 418 
old dr. carlin’s recipes. 
immediate use, as it will turn sour in 1 hr., and in that condition it is 
very injurious to chickens. They should be fed sparingly but often; 
6 or 8 times a day is not too much, but never give them quite enough 
to satisfy their appetite, except at the last feed at night. Care should be 
taken not to throw down more feed than will be eaten at once, for if 
permitted to remain but a short time it becomes sour, and is both unpal- 
atable and unwholesome. 
After the first week, the oat-meal can be changed for a diet of mid- 
dlings and buckwheat-meal, or bran, corn-meal, or equal parts of bran, 
corn and oat-meal. Potatoes mashed with bran forms a good variety. 
After the chicks are a week old, a feed once a day should.be given of 
grain suitable to the capacity of their throats, such as broken wheat, 
cracked corn or buckwheat; it should be fed last thing before night. As 
before remarked, green food is more necessary for young than adult 
fowls, and when quite small some grass may be cut into small particles 
with the shears, and they will eat it eagerly; after they are two days or 
one week old they will crop it for themselves, if accessible. It is best to 
keep the chicks shut up in the coop until the grass is dry in the morning, 
until after they are 10 days old; and it is advisable to have a small 
covert-run made, the width of the coop and say 6 ft. long, within which 
they will have partial liberty and kept from getting wet, which is very 
injurious. 
Skimmed milk, when it is obtainable, should be the sole drink of the 
young chicks until they are two months old at least. There is nothing that 
will so much promote thrift. It contains just the elements that are 
needed, and in very available form. If you can feed it to the whole 
flock daily, so much the better. 
Fattening. 
At the age of 4 months the chickens should be grown enough for the 
table, and if they have been well fed, and come of good stock, they will 
be. For ourselves we say, let them be eaten as they are — they will be 
quite fat enough and fattening is a very delicate process, success in 
which it takes some experience to acquire. For market, however, a 
fattened fowl is more valuable on account of their appearance, and if 
properly attended to the 2 lbs. of extra weight they ought to acquire, 
will be a matter of profit. Although the manner of fattening poultry 
may seem plain, yet there is, nevertheless, a right and a wrong way, a 
long and a short mode of accomplishing the object desired. Never let 
poultry forage or shift for themselves for at least 10 days before killing, 
for they are apt to range in the barn-yards and other places, where they 
pick up filthy food, which permeates all through the bird, its flesh 
frequently becoming so tainted that it is unfit to be eaten. Various 
modes are in vogue for bringing fowls forward to the best killing con- 
dition. Forcing, cramming and stuffing, are a part of the process in 
different portions of the country, and will be described briefly here- 
after, but we have always considered the legitimate method the better 
plan. In our experience, the least expensive and least troublesome way 
to fatten fowls, is from the beginning to feed them well, constantly, and 
care for their comforts and needs from the hour they leave the shell, 
onwards. A flock of chickens thus attended will at any time be in fine 
condition for the gridiron or the spit. And when the time comes about 
for killing the older birds, (in the fall or winter), it requires but little OLD DK. CABLIN'1 S RECIPES. 
419 
extra feed and proper attention for a few days to render them as “fat” 
as is desirable ordinarily. 
Without this prior appropriate preparation, no criterion is afforded as 
to how long it may take to put them in presentable condition, or how 
much feeding in a more costly way it may be necessary to effect this. 
Fowls properly fed from the start, are not only always ready for the 
table with very little extra attention, but their flesh will be more juicy 
and richer in flavor than those fattened from a low, emaciated state, 
always commanding quick sale at the highest market price, a healthful, 
nourishing and restorative food. 
We, therefore, confine our suggestions to what we deem the legitimate 
mode of fattening poultry that has always been well kept. Such as are 
designed for market should be separated from the rest. Place six or eight 
together in a close coop without a roost, and just sufficiently large to 
allow of their moving about without crowding each other. The front 
of the coop or box only needs to be lathed open work and should be 
arranged so as to make it nearly dark as soon as they are done feeding, 
since during the balance of their existence, the more quietly they can 
be kept the more they will improve. They need no exercise. It must 
be borne in mind that fat only is added by this process, the lean or flesh 
must be made before, and unless the fowl has attained the proper 
standard in this respect, it is almost useless , to try to fatten it. Now 
give them plenty of fresh water and all they will eat for 2 or 3 weeks, in 
this kind of coop, and at the end of that period they will be better fit 
for the butcher than fliey will ever be after that period. The manner 
of feeding and the kind of food best adapted to fattening fowls in this 
confinement is a very simple affair, and we have found it efficacious as 
well as feasible. Cooked food, and all they will devour morning and 
night, with cracked corn and wheat at noon, will fatten healthy poultry 
in less time than any other feed that we have ever experimented with. 
The mash should be composed of good corn meal 2 parts and boiled 
potatos 1 part. Into a pailful of this meal and vegetable food, well mixed, 
while hot, drop 1 lb. of lard, tallow or pork scraps, and mix this fat 
substance through the mass. Feed this while warm and give only what 
the fowls will eat up clean at a meal. Be sure that whatever animal food 
you give them to eat is perfectly sweet, otherwise it had better be omitted 
entirely. A box of dry gravel should be at hand, which the birds will 
pick from constantly, for they need this to aid in the process of digesting 
their food precisely as at any other time. No green food is necessary at 
this time. All you are aiming for is to put additional fat upon the 
fowls, and to do this in the shortest possible time. So long as they eat 
well they will continue to increase in weight up to a certain period. 
Treated in this manner 2 or 3 weeks will bring them to their best. If 
they become cloyed, and lose their appetite at an earlier date, after 
being thus cooped up, kill them at once. They have reached the most 
profitable day of their existence, and will no longer improve in the 
desired direction. Every day thereafter is a dead loss, for they cannot 
be kept fat; once up to the mark, if not killed, they get feverish and 
waste away again. The mode thus briefly recommended being econ- 
omical as well as expeditious, cleanly, and convenient. 
We have not mentioned two pre-requisites towards fattening fowls 
successfully and speedily, but it will be taken for granted that your 
fowls when cooped up for this purpose shall be free from vermin, and 
during their confinement that they must be kept so. No greater draw- 420 
old dr. carlin’s recipes. 
back to the growth and improvement of domestic fowls exists, than the 
presence of these pests upon their bodies, or in the pens to which they 
are limited. We therefore suggest that once or twice a week, if the 
birds appear restless, some powdered sulphur be rubbed well into the 
roots of the feathers, which will give the required relief. 
The cramming process spoken of before may be commenced after the 
fowl has been confined for 10 days, never sooner. The meal for this 
purpose is prepared by rolling to the size of the little finger, and then 
cut into pellets an inch long. Each morsel must be dipped in water 
before it is put into the bird’s throat, when there will be no difficulty in 
swallowing. The quantity to be given can only be learned by experience. 
Killing and Preparing for Market. 
Poultry should not only be fat when killed, but should be properly 
dressed and prepared for market. Poor goods will not sell well simply 
because they are presented in an attractive form, but the best article will 
rarely bring the best price unless made attractive in appearance. 
In killing fowls, three things are desirable, viz: To have them bled 
well, so as to render the flesh white, to avoid soiling the feathers with 
blood and dirt, and to avoid soiling the clothing. In case you chop the 
head off on the block, the fowl begins to flutter, you let go of it as quick 
as you can in order to avoid being spattered, but frequently, in spite of 
your pains, the chances are that you get more than one bloody spot upon 
your clothes. The fowl flops about on the ground until it is completely 
covered with blood and dirt, sticking up the feathers and matting them 
together, thus destroying their loveliness, (as the expression is,) and thus 
reducing their value about one-half. If you simply wring the neck, it 
does not bleed well and the quality of the flesh is deteriorated. The plan 
we recommend is as follows; Grasp the fowl at the base of the head with 
the right hand and the neck, near the body, with the other, then, with 
a quick jerk, you dislocate the neck, causing instant death; hold the 
fowl for a few minutes, until it ceases struggling, then hang it up by the 
legs, feel for the broken spot in the fowl’s neck, and with a common 
pocket-knife cut off the head at that point; and then, with the thumb 
and forefinger, grasp the neck near the body and strip it down toward 
the end, and let it hang and bleed. In this way you neither soil the 
feathers nor your own clothes, and the flesh will be thoroughly bled. 
To dress poultry there are two ways, both having their advocates, viz: 
dry plucked and scalded. To dry pluck, the fowl must be plucked while 
yet warm, carefully removing all the pin-feathers, and without breaking 
the skin; then plunge the fowl into a kettle of very hot water, holding 
it there only long enough for the bird to “ plump,” then hang up—turkies 
and chickens by the legs, and geese and ducks by the neck. In scalding, 
the use of hot water is, of course, essential, but do not have it any hotter 
than is absolutely necessary to start the feathers; pick out all the pin- 
feathers, using tweezers if it is necessary, but do not break the skin; 
singe the plucked fowl over a quick blaze, and hang up as above. 
In some markets poultry is sent with crop and intestines undisturbed, 
probably because it is thought the fowls look fatter and plumper than for 
any hope of gain from extra weight. It is preferable on some accounts 
to “ draw” the fowls. Poultry should be thoroughly dry and cold (not 
frozen) before it is packed for shipment. Pack in clean straw, breast 
down, keeping the wings and legs close to the body. See that there is old dr. carlin’s recipes. 
421 
no discoloration of blood on the skin. If the heads are removed, pull 
the skin of the neck and tie it over the severed portion with a bit of 
strong cord or twine. When poultry is marketed without being drawn, 
some people “ cram ” them before killing to make it appear heavy. This 
is a most injudicious plan, as it shows at a glance the dishonest intention 
of the shipper to benefit himself and swindle others, in his poor effort to 
get the price of poultiy for corn. The undigested food soon enters into 
fermentation, and putrifaction takes place, injuring their sale a great 
deal more than is gained by weight. Fowls should always be allowed to 
remain in their coops at least 24 hrs. previous to being killed without 
food; they will keep longer and present a better appearance. Old 
fowls in the market are an abomination, but at home it is sometimes 
necessary to use them. If so, let them be boiled; unless very aged, they 
will then be tolerable eating, but if roasted will be beyond most persons’ 
power of mastication. 
DISEASES OF POULTRY. 
If fowls are kept clean, and well sheltered from wind and wet, and 
not over-fed, and have a due proportion of both soft and green food, 
and a never-failing supply of clean water, they will usually remain free 
from disease, unless infected by strangers. 
When disease does occur among fowls it may usually be ascribed 
to our variable climate, to dampness and cold, to injudicious feeding, 
and to an ill-ventilated roosting-house. We would therefore recommend 
as a cure in chief for all the ills to which poultry is subject, the practice 
of the old saw: “an ounce of prevention is worth a pound of cure.” 
And a good general rule for the cure of sickness is that it be killed 
without delay, for unless the bird or birds be valuable ones, it will never 
pay to attempt a cure, and rarely so if they are. A diseased fowl, 
as will be the result of general observation, is never kindly treated by 
its healthy companions, and, as most of the diseases to which they are 
liable are highly contagious, if not killed and thus summarily disposed 
of, it should be at once removed from the flock and confined by itself 
for treatment. The wrriter confesses to his ignorance of the diseases of 
fowls, and consequently to their proper treatment. But as the per cent- 
age of loss in poultry by sickness is about 30 per cent, annually, remedies 
are an interesting study, and we have therefore compiled them under 
their most common names, and give you recipes published by our most 
trustworthy works and periodicals. 
Abortion. 
Generally caused by fright. The remedy is to confine the bird in a 
rather dark pen, with a nest in one corner. Soft food only should be 
used, and given sparingly. The drinking water should be impregnated 
with a small amount of carbonate of soda. This disease must not be 
confounded with the ordinary laying of soft eggs. 
Apoplexy or Paralysis 
More generally arises from high feeding than from any other cause. 
An unsteady walk with drooping wings, as if the bird was giddy, is a 422 
old dr. carlin’s recipes. 
warning symptom. Fasting and a dose of 15 grains of jalap and 1 grain 
of calomel will be found very useful, with continued low diet for 2 or 
3 days. In cases of sudden attacks, with loss of power and consciousness, 
it will be necessary to lance immediately the large vein under the wing, 
and to bleed freely until the bird recovers. Stop the flow of blood by 
means of burnt alum or other styptic, and take care that the fowl is 
not allowed to pick open the wound and cause death from hemorrhage. 
Cold water applied to the head is often of beneficent effect. 
Black Rot 
Is rarely met with and can only be cured in the earlier stages. Symp- 
toms: blackening of the comb and swelling of the legjj and feet, accom- 
panied with general emaciation. Treatment: a dose of calomel or cas- 
tor oil with warm and nourishing diet. 
Bumble Foot. 
A corn or abscess at the bottom of the foot, most frequently found in 
the larger breeds, is supposed to be caused by descent from high 
perches to a hard floor. Daily applications of lunar caustic or pigment 
of iodine painted over the spot with a brush, will often effect a cure. 
The tumor should afterwards be cut and the matter pressed out, the part 
thoroughly cleansed with warm water and in a day or two the caustic 
applied as before. 1 ounce of muriate of ammonia dissolved in a pint of 
vinegar is very useful in reducing the swelling. The bird should be 
compelled to sleep on straw during treatment. 
Canker or Ulceration, 
The disease bears a striking analogy to the roup, but is distinguished 
from the latter by the lack of a discharge from the nostrils. It fre- 
quently extends to the throat, covering the back of the tongue with 
ulcerous formation. In such cases remove the ulcers with a sharp, flat 
stick of hard wood, and apply with a camel’s hair brush a wash of tinc- 
ture of myrrh, borax and chlorate of potash, dissolved in water. Use 
powdered borax afterward on the sore. Give soft food and occasionally 
bread soaked in ale. As in case of roup, the diseased fowl should be re- 
moved to dry, warm quarters, and the feathers of the neck kept clean 
by washing in warm water. Another remedy is to dissolve some alum 
in water and wash out the mouth, throat and eyes with it, after which 
sprinkle burnt alum on the sores, to be repeated until cured. 
Catarrh, 
Or a common cold, is liable to terminate in roup if neglected. The bird 
should be immediately moved to a warm place. 3 drops of mother 
tincture of aconite, added to \ pt. of the drinking water, will be found 
beneficial. The food should be soft, mixed warm, and seasoned with tonic 
No. 1, (for cholera) and pill of the following: } oz. each of camphor, vale- 
rian, cayenne pepper, lobelia-seed powder, and gum myrrh, made into 48 
pills. If not better in a day or two, roup may be expected, and the 
treatment should be as prescribed for that disease. old dr. carlin’s recipes. 
423 
Cholera. 
If there is a disease among fowls resulting more particularly from 
carelessness or ignorance more than any other, it is the fatal disease 
known as cholera. All writers on the subject agree that it occurs from 
exposure to the sun, without sufficient shade, warm and stale drinking 
water, foul and offensive grass runs, occasioned by the droppings, and 
most of all by the absence of a regular supply of green food, which is 
the great preventive of diarrhoea in fowls. This disease is rarely ever 
known when a cool shade, clear runs, fresh cool water and green food 
are provided daily. 
Symptoms: Sudden and violent thirst, diarrhoea, greenish droppings, 
afterwards thin and whitish, with extreme weakness and staggering or 
falling about, sometimes accompanied with cramps, and often with an 
anxious look about the face. Death results in from 13 to 36 hrs. 
Treatment—Administer every 3 hrs. the following: Rhubarb, 5 grs.; 
cayenne pepper, 3 grs.; laudanum, 10 drops. Give midway between 
each dose a teaspoonful of brandy diluted with water, and containing 5 
drops of either of the following: 
1. Equal parts of the tincture of opium, red pepper, rhubarb, pepper- 
mint and camphor, well shaken, dose to be increased from 10 to 30 drops 
several times a day when not immediately relieved. 
3. 3 ozs. each of alum, resin, copperas, lac-sulphur, and cayenne pep- 
per; pulverize, then mix 3 tablespoonfuls of the powder with 1 qt. of 
cornmeal, and dampen for use. This is sufficient for 13 fowls, and may 
be effectively used either as a preventive or a cure for the former. 
Once or twice a week is sufficient. Rye or wheat soaked in high wines 
or whisky is also said to be a good thing, 
3. Blue mass and cayenne pepper each 1 oz.; camphor gum oz, and 
a teaspoonful of laudanum, well mixed and made into a pill of ordinary 
size. Give one pill every hour until the purging ceases; also a teaspoon- 
ful of brandy morning and evening. 
4. Cayenne pepper and prepared chalk, each 3 parts; pulverized gen- 
tian and pulverized charcoal each 1 part (measurement, not weight). 
Mix well together and form a paste, with either lamb or sheep suet. 
Give a pill the size of a common marble once a day, and keep in a warm 
and dry place 48 hours. 
5. Carbolic acid, 1 dr.; glycerine, 1 oz. Mix thoroughly, adding 
1 qt. of water. Of this solution, use 3 tablespoonfuls to 1 gal. of water, 
allowing the fowls access to no other water. 
The fountains and feed boxes should be disinfected with carbolate of 
lime, or carbolic acid. The water must be kept cool, plenty of shade 
provided, and the free use of green food indulged in for those not at- 
tacked. No food or water with the exception of soft or moistened wheat 
bread in warm milk is needed for the diseased birds. 
Consumption. 
Caused by cold or dampness, want of light, and constitutional debility. 
Most frequently observed in birds related. The symptoms are chronic 
cough, with wasting away and loss of strength. It is incurable when 
once fairly seated. When it is suspected cod-liver oil should be added 
to the meal. 424 
old dr. carlin’s recipes. 
Cramps. 
Early chickens are most subject to this disease, caused by exposure to 
damp during cold weather. It may be known by a tendency to walk 
on the toes, and afterwards on the knuckles, or outside of the foot, also 
by squatting on the hock. Removal to a place provided with a dry 
boarded floor, well sanded, and kept clean, is usually all that is neces- 
sary. In severe cases, where the toes are contracted, the legs and feet 
should be bathed in warm water several times daily, opening and clos- 
ing the toes, also, afterwards drying them with a cloth, A little tonic 
should be added to the food. Opium in i gr. doses 2 or 3 times daily 
will prove beneficial in the treatment of the disease. 
Crop-Bound. 
Occasioned by careless feeding with hard grain, or pieces of tough 
meat, bone, or other substance too large for the bird to swallow, and 
causing the crop to be so disturbed and swelled as to close the outlet to 
the stomach. Warm water should be poured down the throat, and the 
crop gently kneaded or worked for an hour, if necessary, until it becomes 
soft, holding the bill open and head down. Then give a tablespoonful 
of castor-oil, and feed sparingly for several days, to prevent a perma- 
nent distention. If this is not effective, an incision about 1 in. long 
should be made at the top of the crop, first removing some of the feath- 
ers, care being taken not to open any of the large blood vessels. 
The contents of the crop should then be removed, and the outlet exam- 
ined, to see that it is not stopped up. The incision may be closed by 
making 3 or 4 stitches with silk or horse-hair in the inner skin, and the 
same in the outer. Be careful not to sew the two skins together, as it is 
almost certainly fatal. Feed on soft bread, and allow no water for 24 
hrs. after the operation. 
Crop Soft or Swelled. 
Usually caused by excessive drinking, and the contents of the crop 
are of a soft fluid character. Confine the bird separately, and feed 
sparingly, with soft food thoroughly cooked. The water should be 
slightly acidulated with nitric acid, of which the bird should be allowed 
to drink but moderately after each meal only. The food should be seasoned 
with tonic No. 4, heretofore given for cholera, and £ teaspoonful of sal 
volatile given every morning in double the quantity of water. Chopped 
onions or garlic is the best green food during treatment, having them- 
selves a strong medical effect. It is very much doubted whether the 
distended crop, resulting from negligence after treating for “ crop 
bound,” can ever be successfully removed. The two disfigurements 
being similar in appearance, are liable to be confounded. The one 
resulting from excessive drinking is properly a disease, not so fatal as 
the hard crop, but, nevertheless, sufficiently dangerous to excite appre- 
hension, while the other, beyond being unsightly, causes little injury to 
the bird. 
Dysentery. 
This disease is really chronic diarrhoea, the droppings being mingled 
with blood. Rarely cured, and highly contagious. The bird diseased old dr. carlin’s recipes. 
425 
should be removed to a cool place, and the cholera remedy applied. A 
teaspoonful of strong cinnamon tea should be given every hour instead 
of water. The carcass, in case of death, should be buried deeply, away 
from the yards, and the latter thoroughly disinfected. 
Debility. 
Sudden terror or prostration from a long journey, and excitement 
attendant upon exhibition, often occasions fowls to droop without any 
apparent positive disease. In such cases, nothing is better for restoring 
the strength than a raw, fresh-laid egg daily. 
Diarrhoea 
Is usually caused by too sudden change of food, and sometimes the 
weather. In its early stages it may be easily checked by feeding soft 
food cooked with milk and mixed with chalk, or seasoned with pulver- 
ized cinnamon, or by giving camphorated spirits every 4 or 6 hrs., in 
doses of 10 to 20 drops, according to severity, and feed nothing green, 
except it be fresh grass, in limited quantities. But if the case is one of 
severity, 1 teaspoonful of laudanum every 6 hrs. should be given until 
relieved. With proper and judicious feeding, plenty of fresh water, 
cleanliness, and a plentiful supply of lime, broken oyster shells, or bone 
dust, and a free use of some one of the tonics recommended for cholera, 
there need be but little fear of any serious results. 
Egg Bound. 
Inability to lay on account of the unusual size of the egg, may be 
shown by the hen coming off the nest and moping around in evident 
distress with wings on the ground. Sometimes she remains on the nest. 
A large dose of caster oil will generally give relief in a few hours. Fail- 
ing in this, a free injection of olive oil into the oviduct may be used, 
care being taken not to break the egg. If no syringe is at hand, the oil 
may be passed up with a feather, having first bathed the vent with some 
warm water. In case the egg passage should protrude or become up- 
turned, egg production should be totally arrested by giving the follow- 
ing: 1 gr. calomel, 1-12 of a gr. of tartar emetic, and i of a gr. of 
opium made into a pill and administered every 4 hours. In the first 
pill the quantities of calomel and opium may be doubled. 
Elephantiasis or Scaly Legs. 
The whitish scurvy upon the fowls’ shank, if permitted to remain 
will not only result in large unsightly scabs, but be communicated to 
the whole flock. It depends upon a parasite, and “ grows with what it 
feeds upon.” 
If proper care is given to your poultry, this offensive and unsightly 
leg-scab will not appear among your flocks. But when it does show 
itself it should be properly attended to and destroyed in the incipient 
stages. To effect this, remove the diseased bird from the others in your 
pens and wash the limbs thoroughly in warm “whale oil soap” suds. 
Use a common stiff nail brush, in the process of cleansing, and then rub 426 
OLD DE. CARLINGS RECIPES. 
dry with a coarse cloth. Bathe the shanks immediately afterwards with 
a mixture of lard, powdered sulphur, and spirits of turpentine, equal 
parts, and leave a coating of this greasy composition upon the limbs for 
2 or 8 days. By this rime the parasites will be destroyed, when the 
operation should be repeated. Two applications will cure the evil if not 
too far advanced. 
If you have permitted the “scales” to grow into knots or warty 
bunches before you attend to this remedy you will find it will take lon- 
ger to soften, kill, and remove the tenacious collections upon the birds’ 
kgs. But these are only masses of infinitesmal insects, and the sulphur 
and spirits of turpentine combined are “ sure death ” to them. 
Three or four applications daily of kerosene oil is also recommended 
as a wash, and the scales, when slackened, can be removed witji a blunt 
knife, after which anoint as above. 
Eruptions. 
A whitish scurf or efflorescence, causing the loss of feathers, as far as 
it extends, generally results from a lack of green food. This must be 
attended to and cleanliness also. The diseased parts should be dressed 
with tar and sulphur ointment, ora compound of cocoanut oil, 1 oz., 
and powdered tumeric, i of an oz. A dose of castor oil, followed by 1 
teaspoonful of powdered sulphur, daily, or in their food, for 10 days 
should also be given. The affection is contagious and it is necessary 
to isolate the afflicted fowl. 
Feather Eating 
Is sometimes classed as a disease, and our recommendations with regard 
to the vicious habit, were given in previous pages. 
Fledging. 
When the weather is cold and damp and the chicks appear to be 
suffering much, the food may be seasoned with No. 3 Tonic (as recom- 
mended for cholera) and the addition of tincture of iron to their drink, 
which should be warmed milk. 
Frost Bites, 
Large combed varieties suffer from having combs and wattles affected 
by the frost. By oiling them with a sponge every morning this may be 
partially prevented. The best treatment for frost-bite is a vigorous 
application of snow or cold water, afterwards applying glycerine. 
Painting the frozen part with compound tincture of myrrh 3 times a 
day is said to be beneficial. Turpentine is recommended. The best 
prevention is, however, frost-proof roosting apartments. When the 
fowls are not kept for exhibition birds, and the houses are not proof 
against freezing, it is best to dub them. The operation consists of cut- 
ting the comb and wattles clean with a pair of shears, an ordeal which, 
in our opinion, is less painful to the laird than the suffering which 
results in the same disfigurement by frost-bite. old dr. carlin’s recipes. 
427 
Gapes. 
This disease is caused by the windpipe of chickens or young fowls 
being infested with worms, eventually causing suffocation. How the 
disease is propagated, is a question the most profound authorities dis- 
agree upon. The worm is usually found doubled, of a pale reddish 
color, and rather less than f of an inch in length. The number in one 
chicken varies from two or three to a dozen. Dirt and damp undoubt- 
edly have a predisposing effect, as it is well known that gapes rarely 
ever trouble a clean, dry yard. By many it is supposed that the worm 
is germinated in some manner by lice or a similar parasite which infests 
the heads of small chickens, and as a preventive the following oint- 
ment, applied very lightly on the back of the head, on the throat, and 
under the wings, in a melted or fluid state, at the time of taking 
chickens from the nest, is said to remedy the evil: mercurial ointment, 
1 oz., pure lard, 1 oz., flour of sulphur, | oz., crude petroleum, 1 oz. It 
is stated on good authority that chicks anointed in this manner have 
never had gapes, while others of the same broods not anointed, have 
been affected. The disease may be checked after it has entered the 
yards, by using fluid carbonate, camphor, or lime, in the drinking 
water, and the affected bird made to inhale the fumes of carbolic acid 
by placing a few drops on a hot shovel, holding the bird in the fumes 
until nearly suffocated. This kills the worms and is an effectual cure. 
The worms may be taken from the throat also in the following man- 
ner; Take a medium soft quill feather, pluck the web from both sides 
to within a short distance of the tip, and wet with a solution of 20 grs. 
of carbolic acid and I- oz. of glycerine. Run the feather down the 
windpipe, give it 3 or 4 turns and withdraw. Repeat 2 or 8 times, with 
a new feather each time. The acid paralyzes the worms, and the 
glycerine sticks them to the feather, and they are thus withdrawn from 
the throat. The feathers and all matter drawn from the throat should 
be burned in order to prevent the exposure of the balance of the flock 
to the contagion. 
Gout. 
This is a disease that can easily be distinguished from leg weakness by 
the feverish condition of the legs, and is usually the result of over- 
feeding and lack of exercise. Remove the bird to a warm, dry place, 
give a dose of jalap or calomel to open the bowels, after which admin- 
ister gr. pill of extract of colchicura twice a day, and rub the legs and 
joints with sweet oil daily. 
Giddiness. 
Usually resulting in apoplexy, is caused by too high feeding. Hold 
the head under a stream of water for a minute, reduce the system with 
a dose of castor oil and feed sparingly. 
Indigestion. 
Loss of appetite, caused by feeding too highly with rich food. The diet 
should be restricted to soft, well-cooked food, twice a day, with fresh 
water in moderation, and a reasonable quantity of green food. If the 428 
old dr. carlin’s recipes. 
difficulty does not yield to this treatment, give daily 5 grs. of rhubarb, 
changed every 4th day for 1 of calomel. 
Leg-Weakness. 
Young, rapid-growing fowls of the larger breeds are not uncommonly 
thus affected, and in our judgment it is usually a hereditary affection. 
It occurs most frequently with stock that has bred in and in too closely 
and too long, (a subject that we shall speak of further along). The only 
remedy known is dry quarters and tonics in the feed. 
Liver Complaint. 
Most generally observed in cold and damp localities. Indigestion is 
frequently a forerunner of this disease, and the remedies recommended 
in such cases should be applied. If, however, the bird should take on a 
sickly, yellowish look about the head and comb, there is no doubt of a 
serious enlargement of the liver. Alternate doses of mercury and cod- 
liver oil may effect a cure when not deep seated; but success can not be 
expected when morbid structures are of any considerable size. Poultry 
keepers should never breed from fowls affected in this way. 
Pip. 
The symptoms are a short, quick, spasmodic chirrup, much like the 
name, repeated at short intervals. On examination, a dark-colored, dry, 
horny scale will be found on the end of the tongue. It is not a disease, and 
demands no treatment, being only analogous to a foul tongue in human 
beings. Cure the roup or bad digestion, or whatever be the real evil, and 
the pip and its symptoms will disappear with it. 
Rheumatism. 
Weakness of the legs, stiffness of the joints, contraction of the toes, 
are symptoms of this disease, which may be taken for cramps. The 
treatment is similar. The bird must be put in a warm, dry place, and 
be fed with warm and rather stimulating food. The legs should be 
bathed in rather hot water, containing some mustard, and quickly dried. 
i gr. of opium should be given internally twice a day. A little cooked 
meat every day is beneficial, and minute doses of oil of mustard have 
been of marked efficiency in some cases. 
Roup. 
Probably the amateur, and sometimes even the experienced breeder, 
turns more anxiously to the treatise on this disease than to any other, 
for it is at once the most annoying and destructive of the whole cata- 
log, though less to be dreaded now than formerly. Roup is always 
caused by wet or very cold winds, or by confinement in damp and 
tainted quarters. It begins with a common cold and terminates in an 
offensive discharge from the nostrils and eyes, often hanging in froth 
about those organs. It is most highly contagious, the disease being, as 
we believe, communicated by the sickly fowls contaminating the drink- OLD DK. CAKLIN’S KE0IPE3. 
429 
ing water. Therefore, let all fowls affected by it be at once put by them- 
selves and have a separate drinking vessel. 
Treatment—In this disease nearly equal numbers recover under various 
modes of treatment, as regards internal remedies, but in all cases the bird 
should be at once isolated, the water vessels kept disinfected and warm,dry 
lodgings and stimulating, nutritious food given them. Wash the eyes 
and beak, night and morning, with a diluted solution of vinegar, using 
for this purpose a swab made by tying a rag around the end of a small 
stick; the nostrils will sometimes become entirely stopped up, and should 
be cleansed thoroughly. For internal treatment, a dose of castor oil, to 
be followed every morning and evening by a pill of balsam copaita, 1 oz.; 
licorice powder, h oz.; peperine, 1 dr., with enough magnesia added to 
make the mass into pills. A few drops of tincture of iron should be 
added to the drinking water. Roup runs its course rapidly, and in a 
week the bird will either be almost well or so nearly dead that it had 
better be killed at once. It is the disease of poultry, and to be dreaded 
accordingly; fortunately, the symptoms are specific, and the remedies 
equally so. 
We also present the following remedies, each of which have been 
reported as efficient in many cases: 
1. Powdered sulphate of iron, £ dr.: capsicum powder, 1 dr.; extract 
licorice, | oz.; make into BO pills, and give 1 pill 8 times a day for 3 days; 
then take £ oz. of sulphate of iron and 1 oz. of cayenne pepper in fine powder, 
mix carefully 1 teaspoonful of this powder with butter, and divide into 
10 parts; give 1 part twice a day; wash the head, eyes and inside of the 
mouth with vinegar twice daily. 
3. 5 drops of tincture of iron in 1 teaspoonful of water twice a day, 
Feed the fowl with scalded food well seasoned with cayenne pepper. 
Undoubtedly the seeds of this disease are laid in the sudden changes 
from warm to cold nights, when the summer changes to fall, and the 
chickens are allowed to occupy damp and draughty coops, or roost in 
the trees, and wander about hungry in the raw, cold morning. This 
would especially tend to roup if there should be a continued spell of 
damp weather, for roup is, after all, simply a chronic catarrh, or cold. 
Upon the first indication of a change of -weather in the fall, the fowls 
should be provided with wai'm, dry quarters, and not allowed their lib- 
erty in the morning until fed. A plentiful supply of good, nutritious 
food, tincture of iron added to their water, and occasionally a little sul- 
phur added to their soft food, will, as a preventive, be more valuable 
than all the cures enumerated above. 
Rump-Ail. 
This difficulty, occasioned by the badness and infection of the hen 
house, has for symptoms, constipation, slowness in walk, troubled 
sleep, sad, dejected manner, low head, drooping tail, and bristling feath- 
ers. The fowl does not scratch, and finally a tumor forms around the 
rump. It is necessary to cut this tumor and press with the finger to 
expel the pus; then wash the wound with diluted vinegar, or stale wine. 
Feed with agreeable diet, like barley, bran, or boiled rye, or lettuce. 
One of the first precautions to take, is to purify the hen house. 
Soft Egg. 
This ailment has been spoken of before in these pages, and a remedy 
recommended. The difficulty is, however, sometimes the result of over 430 
OLD DE. CAELm’s EECIPE8. 
feeding, in which case, reduce the food, and feed sparingly on mashed 
potatOs. 
Wry Tail. 
Carrying the tail to one side, is strongly hereditary, and an evidence 
of a weakly constitution. The surest way to cause its disappearance 
and prevent its recurrence, is to get rid of the fowl, and change your 
breeding stock. 
It should be noted that the first general symptoms of nearly all dis- 
eases is diarrhoea, which, we have observed, usually manifests itself, 
even in roup, before any discharge from the nostrils is perceptible. At 
this stage much evil may be warded off. Whenever a fowl hangs its 
wings, and looks drooping, let it be seen at once if it appears purged, 
and if so, give immediately, in a tablespooful of warm water, a tea- 
spoonful of strong brandy, saturated with camphor. Repeat this next 
morning, and in most cases the disease, whatever it may be, will be 
checked, and nature will perfect the cure. Care must, course, be 
taken to give the invalid warmth and good shelter. If the evacuation 
continues, administer the stronger prescription given for dianhoea. 
We could easily fill a long chapter with further prescriptions, but we 
believe the above are all that can be usefully given, and that few of them 
will ever be needed if our advice proceeding this subject be rigidly 
followed. 
BREEDING. 
The subject of in-breeding, that is breeding fowls who are akin, is one 
upon which there is much to be said on both sides. Against the practice 
it may be said that the tendency of close breeding is ahvays to reduce 
vigor and stamina, and nothing but uncommon strength of constitution 
in the stock can withstand this tendency towards deterioration. In 
favor of the practice, all breeders are aware that characteristic marks 
or traits may be fixed more rapidly and surely by in-breeding than out- 
breeding, except such traits or qualities as great size or vigor, which 
are directly attached by close breeding. Close breeding has filled many 
a poultry yard with weakly, roupy fowls. 
Our advice, therefore, is that in-breeding should be avoided by the 
amateur. Change the cock every year and see that he is a robust, 
lively bird. When the amateur has a flock of pure breeds, and desires 
to keep them so, and it is impracticable to get a cock of a different 
strain, we would advise that you breed the old cock to the young 
pullets, or the young cock to the old hens. Never, under any circum- 
stances allow breeding where the relationship is so close as brother and 
sister. 
Capons. 
The art of making capons by castrating the cocks when young has 
been practiced from the earliest antiquity in Greece, India and China, 
and in England, in Shakespeare’s day, so that he naturally referred to 
men of aldermanic proportions of stomach, as being “with good fat 
capon lined.” Tens of thousands of capons are sent to the markets of 
Paris yearly during the autumn months. OLD DE. OAKLINGS EECIPES. 
431 
Caponizing is mostly practiced in this country in Pennsylvania and 
New Jersey. Its effect upon the fowl is that it grows about one-third 
beyond its otherwise natural size, fattens more easily and rapidly on 
less food, and their flesh is of fine quality, the price they command in 
the market being 50 per cent, higher than that of ordinary fowls of the 
same age. As an illustration we quote from a published statement of 
recent date that ‘‘a man in New Jersey had just sold a lot of 258 capons, 
averaging in weight 10 3-5 pounds, the heaviest pair weighing 28 
pounds. The price obtained was 38 cents per pound, making over 
|4.00 per head for the fowls.” This is an example worthy of imita- 
tion by our readers who raise poultry for the food market. Extra 
fine fowls always find a ready sale at fancy prices. With the improved 
instruments manufactured of late years* the operation of caponizing is 
quickly, easily and safely performed, and the art can be acquired by 
any farmer in a short time% Circulars describing the operation in 
detail, together with the instruments necessary, are usually furnished 
at market price by the publishers of reliable poultry journals all over 
the country. 
What Varieties Should Be Kept. 
When fowls are kept as a means of domestic convenience or economy, 
it will be obvious that the system to be pursued should vary according to 
the extent of accommodation which can be afforded, and to the object 
sought. Both of these considerations should be well weighed before 
operations are commenced, and the plan determined upon as best 
adapted to the circumstances should, as long as the circumstances 
remain the same, be constantly carried out and adhered to. 
It very frequently happens that a regular supply of eggs is the sole 
object in view, and that neither the time, trouble nor space can be 
spared to rear chickens. If, for instance, space for the house and run 
described be the sole accommodation for fowls, to attempt rearing them 
would be folly. It is not meant to be denied that chickens can be reared in 
such circumstances, and that in good health and to fair size; but it does 
not pay, and the experiment made will rarely be tried a second time; 
and yet they may be kept so as to make a good return for the cost of 
maintenance. The proper plan in such a case would be to purchase, in 
the spring, a number of hens, in proportion to the size of the house and 
run, and none exceeding a year old. A cock is useless, as hens, if there 
be any difference, are rather better without one, and when the eggs only 
are wanted, his food would be thrown away. All these birds, if in good 
health and condition, will either be laying or commence almost immedi- 
ately, and if well housed, as prescribed by us, and properly fed, will insure 
a constant supply of eggs until the autumnal moulting season. When a 
hen shows any desire to set, the propensity should, of course, be checked; 
not by the barbarous expedient of half drowning the poor bird in cold 
water, a process as ineffectual as it is cruel, but by shutting her up in a 
dark place, with plenty of water and rather scanty food. A barrel inverted 
on three bricks, with a hole in the top for ventilation, makes an excellent 
prison for a broody hen, the food and water being given through the 
space just under the rim. A few days of such confinement will take 
away all desire to set from almost any hen but Cochins and Brahmas, 
(which should not be kept on that account under the circumstances we 
are considering,) and in about 10 days or two weeks the fowl, if not older 
than we have recommended, will begin to lay again. 432 
OLD DK. CARLIN’S EECIPES. 
To buy only young and healthy birds is very important. An experi- 
enced hand can tell an old bird at a glance, but it is rather difficult to im- 
part this knowledge to a beginner, for no one sign is infallible, at least to 
an uninitiated interpreter. In general, however, it may be said that the 
legs of a young hen look delicate and smooth, her comb and wattles soft 
and fresh, and her general outline, even in good condition, (unless fatted 
for the table,) rather light and graceful; while an old one will have rather 
hard, horny looking shanks, her comb and wattles look somewhat harder, 
dryer and more ‘ ‘scurfy,” and her figure is well filled out. But any of these 
descriptions may be deceptive, and the only advice we can give the 
reader is to use his own powers of observation and try and catch the old 
look; he will soon do so, and need no further description. 
As soon as these hens stop laying in the fall, and before they have 
lost condition by moulting, they should be either killed or sold off and 
replaced by pullets hatched in March or April, which will have moulted 
early. Then, again, still supposing proper feed and good housing, they 
will all be producing eggs by November at farthest, and continue, more 
or less, till February or March following. They may then either be dis- 
posed of and replaced as before by hens that wore hatched later in the 
season previous, which plan we prefer, as they are just in prime condi- 
tion (or ought to be) for the table; or, as they will not stop laying very 
long, the best of them may be retained till fall, when they must be got rid 
of. (This is if the greatest amount of profit be the object sought—the ques- 
tion of ‘ * pets ” and the pleasure to be derived from them we are not consid- 
ering.) For if fowls be kept for eggs it is essential to success that every fall 
the stock be replaced with pullets hatched early in spring. By no other 
means can eggs at this season be relied upon, and the poultry keeper 
must remember that it is the winter which determines whether he shall 
gain or lose by his stock; in summer, if only kept moderately clean, 
hens will pay for themselves treated almost anyhow. The only excep- 
tion to this rule is in the care of Cochins, Brahmas and Plymouth Rocks, 
which will lay through the winter up to their second or even third year; 
but we have found that even they lay more eggs the first than any win- 
ter afterwards. We would advise the selection of stock as follows, if of 
pure breeds: For the spring, Leghorns, Games, Black Spanish, Polish, 
Houdans or Hamburgs. These are all classed among the “ non-setting 
varieties,” and rarely ever become broody until their second year. They 
are also varieties very prolific in the production of eggs; but as they are 
also “high flying” breeds of a quick nervous temperament, they, to do 
well in confinement, must be kept scrupulously clean, as they suffer 
most from filth or over crowding. The Spanish and Houdans lay the 
largest eggs, but the Leghorns, Games, Polish, and Hamburgs will pro- 
duce the greater number. For selection in fall we recommend the 
Brahmas, Cochins or Plymouth Rocks. As winter layers of the largest 
eggs of any of the varieties they are first class, are very tame, bear con- 
finement well, and their tendency to set will not be troublesome at this 
season of the year. 
Our advice would be by all means to procure from breed fowls or what 
are frequently just as good, first crosses, for after all, where is the ‘ ‘ barn- 
door” fowl that will lay as many eggs as the Leghorn, Hamburg or 
Spanish, or as large a one as the Cochin and Brahma ? Still the cost of 
such stock will stand in the way with many and has to be taken into 
consideration, and to those who cannot afford “ fancy” poultry it may 
be said that success may be attained with ordinary “barn door” fowls old dr. carlin’s recipes. 
433 
if care be taken in their selection. They should be young, fair sized, 
sprightly-looking birds, with plump full breasts, rather short legs, and 
nice tight-looking plumage, and should be chosen from a yard where the 
parents have been well fed. If such be obtained, they will repay the 
purchaser better than inferior birds of any, even the “fancy” class. 
Thoroughbred fowls are often to be met with at a moderate price, which 
for some irregularity of feather are quite disqualified as show birds, but 
which possess in perfection all the merits of the breed to which they be- 
long. Let such be secured and prized by all means when possible. 
It has already been remarked that the Cochin and Brahma breeds are 
excellent layers in winter, but their invincible propensity to set, which 
occurs every two months, and sometimes oftener during warm weather, 
is a fatal objection to their being kept in that season, by those who do 
not desire the care of young broods. If, however, the system adopted 
depend upon home reared chickens to replant the stock, one or two 
Cochin or Brahma hens may be kept with great advantage, especially if 
the other fowls are Spanish, Leghorn, or Hamburg. The frequency of 
their desire to incubate now becomes a recommendation, as the owner 
can depend upon “a broody hen” at almost any time which may suit 
his views, and if parted with at the age of two years, they will not fail 
to maintain their reputation as winter layers. If it be only intended to 
replace from time to time the laying stock, or to hatch the eggs of the 
non-setting varieties, one or two such hens will funrnish more broods 
than will be required. (Their eggs may always be distinguished from 
the others by their size and color'). It is, perhaps, unnecessary to state 
that when young chickens are to be raised, the introduction of a cock 
to the flock is indispensible. 
Let us repeat again, for nothing is so important, whatever be the breed 
selected, there must be every autumn a proportion, at least, regularly 
replaced by young birds hatched in the spring of the same year. This 
is the greatest secret of success, as far as system is concerned; and if it 
be neglected, during the winter an empty egg-basket will eat up all 
the summer profits, and testify dismally to the improvidence of the 
owner. 
Artificial Hatching. 
Artificial hatching and rearing of chicks has been practiced without 
the aid of the hen-mother for centuries in Egypt and China, and within 
the past ten years has been a subject of much interest and experiment 
in this country, so much so that there are now made some 20 different 
styles of “incubators,” or artificial hatching machines, and each one 
with an artificial mother attached for rearing the chick. We have never 
used one, and it is our belief that the attempt would result in loss of 
both time and money to any but those thoroughly acquainted with its 
management. 
DIFFERENT VARIETIES OF FOWLS. 
Cochins. 
The Cochin breed has attracted perhaps more' attention and com- 
manded higher prices since its introduction into this country than any 
other, and the “poultry fever,” was mainly caused by its introduction, 
28 434 
old de. caelin’s recipes. 
and has since resulted in marked improvement, not only in the Cochins 
themselves, but in every variety of fowls. 
The improved Cochin is one of the largest of our domestic fowls. The 
cock ought to weigh not less than 10 or 11 pounds, and they have been 
known to reach 15, and the hens not less than 8, 9 or even 10 pounds. 
The shanks are yellow, profusely feathered, as is also the middle toe. 
The neck should be short and neatly curved, back and breast broad, 
wings small, tail short, very abundant fluffy feathers covering the pos- 
terior portion of the fowl; comb single, rather small; wattles medium in 
length, ear lobs red. The colors most bred are buff, partridge, white, and 
black. The white and black must be perfectly pure in every feather. The 
buff may be any shade of that color, but should be bright and rich in color. 
“ Mealy ” colored fowls are objectionable; black pencilling on the neck 
hackles are objectionable. Black is admissible in the tail of both sexes, 
but the less of it the better. The color of the cock should correspond 
with the hen, except that his hackles, wing coverts, back and saddle 
hackles are usually a rich gold color. In partridge hens the neck 
hackles is bright gold, striped with black, the rest of the body light 
brown, pencilled with a very dark shade of the same color. The cock’s 
hackles and saddle are bright red, striped with black, back and wings 
dark red, crossed with a sharply defined bar of greenish black, breast 
and under part of the body, black. The merits of the Cochins have 
already been hinted at. The chicks, although they feather slowly, are 
very hardy, grow fast, and are generally ready for the table at 12 
weeks. The fowls do well in a limited space, are very tame, early 
domesticated, rarely quarrel, and cannot fly; a fence 3 feet high, will 
keep them within bounds; as setters and mothers they are unsurpassed, 
and if you kill a Cochin for the the table you have something to cook. 
Lastly, they are good layers of very large eggs (brownish in color of 
shell), especially in winter, when eggs are most scarce. 
Brahmas. 
Some writers aver that the Brahma was originated by a cross with 
the Cochin and thus that it is a distinct variety. We do not propose to 
discuss the question here. They certainly resemble each other in gen- 
eral appearance, in size and color of eggs. This magnificent variety has 
steadily increased in public favor ever since its first introduction. 
Their most marked peculiarity is in the comb, which is totally different 
from that of any other variety. In a first-class cock the effect is such 
as would be produced by a little comb about a quarter of an inch in 
hight laid close to each side of his own proper comb twice as high. It 
resembles three combs pressed into one. Each division of the comb 
ought to be straight and even. In the hens the comb is very small, but 
its triple character should be plainly visible. The formation is quite 
plain in the little chicks when they leave the shell. The comb is 
designated among fanciers as a “pea” comb. There are two varieties, 
viz.: ‘‘Light” and “ Dark.” 
Light Brahmas are chiefly white in the color of their plumage, but if 
the feathers be parted, the bottom color will often be found of a bluish 
gray, showing an important distinction between them and the white 
ochin, in which the feathers are always white down to the skin. The 
neck hackles should be striped down the center with black—that of the 
cock, however, often lighter than the hen—and the back white; the wings OLD DE. CARLIN’S RECIPES. 
435 
should appear white when folded, hut the flight feathers are black. 
The tail should be black in both sexes. In the cock it is well developed, 
and the coverts show splendid green reflections in the light; it should 
stand tolerably erect and open well out laterally like a fan. The legs 
ought to be yellow and covered on the outer side with white feathers, 
mottled with black. The ear lobes must be pure red. The “Dark” 
Brahma is similar to the above in every particular, except that of color. 
At the head, the feathers of the cock should be silvery white, the neck 
hackles of silvery white with a distinct black stripe down the center 
and should taper to a point, back silvery white. Saddle hackles silvery 
white with stripe down the center. Wings small, breast and under 
part of body black, or black evenly mottled with white. 
With regard to the comparative merit of the two: colors, the “ dark ” 
will probably lay a few more eggs than the “light,” but they are not as 
large. The merits of the “ Brahma ” fowl places it among the first rank; 
they are good layers of large eggs, and if of pure breed, will rarely ever 
set until they have laid 30 or 40 eggs. As winter layers no breed equals 
them except the Cochin. They bear confinement as well as that breed, 
but are more sprightly in their habit, and are less liable to get out of 
condition by over-feeding. They are of immense size, but the flesh is in 
some respects inferior, this being, we believe, their only fault, but a cross 
with a Leghorn cock produces the most splendid table fowl possible, 
combining large size with excellent quality. 
Game. 
No variety of fowl is so enthusiastically cultivated by the amateur or 
the fancier, and in none, pexiiaps, is there room for more difference of 
opinion. The varieties are legion, and for a description of each we are 
obliged to refer the reader to the “ Standard of Excellence,” published 
by the American Poultry Association, as any attempt at description of 
the different varieties would occupy too much space for this work. We 
will simply give such general description as will suffice for nearly all. 
The Game cock is the undisputed king of all poultry. The head of the 
cock should be long, thin, tapering and very strong at its junction with 
the neck, beak slightly curved, and strong at the base, earlobes red; after 
the first Christmas the comb and wattles and ear lobes should be neatly 
trimmed off. This process is termed “ dubbing.” Eyes should be large 
and prominent, bright, clear, with a quick and fearless expression, and 
perfectly alike in color. Neck rather long and nicely arched, hackle 
being short and close; back rather short, flat, broad across the shoulders, 
and narrowing to the tail; the stern slender and neat, and the saddle 
feathers very short and close; breast broad and full; body very firm and 
muscular, not soft or hollow on the sides, broad at the shoulders, and 
tapering towards the tail. Wings of medium length and powerful, 
the buts and shoulders slightly raised, as if for a sudden spring, the 
remainder not drooping but carried compactly against the sides, the 
points resting under the saddle feathers. Tail of medium length, car- 
ried well together, and only at a moderate elevation. Sickle feathers 
only slightly curled. Thighs rather long, round, stout, hard and firm, 
and placed well forward on the body. Shanks rather long, bony, clear 
and strong, and standing well and evenly apart; the scales smooth and 
close, and the spurs set on low. Feet broad, thin and flat; toes long, 
straight and spreading, and well furnished with strong nails. Body 
feathers short, glossy, close, hard and firm, quills very hard and strong. 436 
old dr. carlin’s recipes. 
The hen should correspond in form, and, of course, in proportion, 
hardness of flesh and feathers, with shortness of body being main points. 
Comb single, small and thin, low in front, evenly serrated, and perfectly 
erect and straight. Wattles small, thin and neatly rounded at the 
edges. Ear lobes very small and close to the face. Color of combs, 
wattles and ear lobes, bright red. Tail moderate in length, not carried 
over the back, but extending backwards at a slight elevation, the feath- 
ers not spread out, but held neatly together. Carriage neat, upright, 
quick and active. The varieties of games known to the American 
standard are as follows, viz; 
Black-Breasted red Games, Brown-Red Games, Ginger Red Games, 
Yellow Duckwing Games, Silver Duckwing Games, Red Pile Games, 
White Pile Games, White Games, Black Games, Blue Games, Gray 
Games, Spangled Games. 
Their merits are many and various. In elegance of shape, in hardi- 
hood, in bold and fearless spirit, what can equal them? But beside 
their recommendations, they rank, as already stated, in the very first 
class as layers, provided always that they have a good run, whilst 
for delicacy of flavor their flesh is confessedly be3rond comparison. 
They should never be fatted, being too impatient to bear the process, but 
if eaten just as taken off their runs, are equal to the pheasant. They 
also eat little, and are, therefore, profitable fowls, whilst as a mother 
the hen has no equal. She should not be given too many eggs, on 
account of her small size; but she will hatch her full complement, and 
when hatched will take good care of them, defending them against any 
foe to the last gasp. If there be cats or rats in the neighborhood who 
have a tooth for young chickens, commend us to a good game hen. 
There are, however, a few drawbacks. The size of the hen and eggs 
are both small, which makes them of little value as a market fowl, and 
in close confinement, the game hen will, by no means, lay so well as 
Brahmas, Hamburgs, Spanish, or Leghorns. We should pronounce this 
breed the very one for a country gentleman, who can give his fowls 
ample range; and it will, in such circumstances, afford a constant and 
abundant supply of the most delicious eggs and meat to be obtained. 
Plymouth Rocks. 
This fowl is a bird of American origin and of comparatively late intro- 
duction, but its wide and growing popularity is one of the greatest rec- 
ommendations we can give it. 
Its body is large, square and compact, plumage of a bluish-gray, each 
feather penciled across with bars of a darker shade of the same color; head, 
medium size, carried well up; beak, bright-yellow, short and stout at the 
base; comb, bright-red, single, rather small, upright, straight; wattles 
and ear-lobes, red and of a medium size; neck, short and tapering nicely; 
wings, medium size, well folded against the body; tail, comparatively 
small, curved somewhat upright; sickle feathers and tail coverts, short 
and well curved; thighs, large and strong, and well covered with fluffy 
feathers; shanks, of medium length, stout, bony, well apart, bright- 
yellow in color. The merits of the Plymouth Rock are as follows; They 
are of good size, good layers of large eggs nearly the year round; 
the young chicks mature rapidly, and get their feathers much quicker 
than either the Brahmas or Cochins. They do well in confinement, 
are good setters and exemplary mothers. They are commonly called the OLD DK. CARLIN’S EECIPE8. 
437 
farmers’ fowl, and that name suits them admirably. They are, under 
reasonably favorable conditions, little liable to disease. They are an 
unexceptionable table fowl, being thick-breasted and of such juiciness 
and sweetness as to be hardly excelled by any other fowl for culinary 
purposes. Their plumage, which resembles the “ Dominique,” is usually 
much lighter in the cock than in the hen. Very dark pullets should be 
bred to a lightish cock to produce the best and most even colors—a dark 
cock and dark hen bred together having the tendency to darken the 
color of the chicks, which we have seen nearly black in the pullets. 
They are very quiet, and may be confined without very high fences. 
American Dominique. 
This, like the Plymouth Rock, is a bird of American origin, and the 
description of plumage given for that variety will answer well for this; 
in fact, the resemblance is so great that if the amateur were to see a 
dozen hens in a row, containing alternate pairs of each variety, he would 
say, without hesitation, that they were of the same variety. They, how- 
ever, differ in the following points: They are much slighter built, have 
rose instead of single combs. The cock displays a very large tail, with 
immense sickle feathers. They are plump and tender on the table, and 
capital layers of medium-sized eggs. 
The Dorking 
Is a pre-eminently English breed of fowls. The varieties usually 
recognized are the gray, white and colored; the white being the original 
color from which the others have been bred. They are a fowl of more 
than average size, the cock often weighing 12 pounds. In the gray 
variety the color is not material, so long as they match in the pen. 
The cock’s breast may be either black or black mottled with white, the 
hackle, back and saddle are usually white, more or less striped with 
black, and the wing usually nearly white, with a well defined black bar 
across. The silver gray color is as follows; cock’s breast a pure and 
perfect black, with metallic reflections; head, hackle, back and saddle 
feathers pure silvery white, and the wing-bow also white, showing a 
sharply marked bar of black across the middle; tail, pure black. Hen’s 
breast salmon-red, shaded into gray at the thighs, head and neck silver 
gray striped with black, back silver gray, the white of the quill showing 
as a streak down the center of each feather, wings gray with no shade 
of red. tail dark gray, passing into black in the inside. The white 
birds should be what their name implies, pure white. The description 
of silver gray will also answer for the colored varieties, because, 
inasmuch as they are of diverse colors or shadings, any of which are 
recognizable, no extended or critical description of colors of this variety 
need be attempted. The white Dorking should have a rose comb, the 
gray, silver-gray, and colored varieties may have either rose or single 
comb. All varieties should have a well defined fifth toe. 
The Dorking ranks in the first class as a table fowl, and it is for this 
that it is chiefly raised in England. The meat is not only abundant and 
of good quality, surpassing most any other breed except the Game, but is 
produced in greatest quantity in fftre choicest parts, breast, merrythought, 
and wings. Add to this that no breed is so easily got into good con- 
dition for the table, and enough has been said to justify the popularity 438 
OLD Dll. CAKLIN’S KECIPE8. 
of this variety. The hen is a good setter and mother, and as she remains 
longer with her brood than any other, is peculiarly suitable for hatching 
early broods. 
The Dorking is only a moderate layer, scarcely ever laying in winter. 
The chickens are also very delicate, and should, therefore, never be 
hatched before May in this climate. 
The Spanish, 
Usually known as White-faced Black Spanish, is a truly beautiful fowl. 
The general carriage of the cock should be very stately and upright, the 
breast well projecting, and the tail standing well up but not carried 
forward. The sickle-feathers should be perfect and fully developed, 
and the whole plumage of dense jet-black with greenish reflections in 
the light. The hen should be equally dense in color, but is much less 
glossy. No white or speckled feathers should be seen. The legs should 
be blue or lead color. The legs in both sexes are long, but the fowl 
should be, nevertheless, plump and heavy. A good cock ought not to 
weigh less than six or seven pounds, and the hen a pound less. The 
comb must be very large in both sexes, and of a bright red color. That 
of the hen should fall over on one side, but that of the cocks must be 
perfectly upright. A most important point, as their name indicates, is 
their white face. This should extend as high as possible over the eye, 
and be as wide and deep as possible. At the top it should be nearly 
arched in shape, approaching the bottom of the comb as nearly as 
possible, and reaching sideways to the ear-lobes and wattles, meeting 
also under the throat. The ears are large and pendulous, and should be 
as white as the face. Any fowl of this breed with red specks in the 
face, would have no chance at a show. The Spanish fowls are among 
the best layers. 
In rearing the chicks, great care should be taken to keep them out of 
the damp. Exposure generally results in death, although they rarely 
have roup. They ought not, as a general rule, to be hatched early in 
the year, and one cock ought not to be allowed more than three or four 
hens, as the eggs are less liable to be fertile than most other breeds. 
Leghorns. 
The Leghorn, like the Black Spanish, was first imported from the 
Mediterranean, and resembles in many particulars that variety, having 
similar habit of carriage, the same comb, (upright in the cocks" and fall- 
ing in the hens). They have, however, red faces with white ear-lobe much 
smaller than in the Spanish, and all the varieties have bright-yellow legs. 
The varieties are White, Brown, Black and Dominique. The plumage 
of the Brown is as follows ; neck feathers, rich golden-bay, striped with 
black ; back, very dark red, approaching black on the lower part, each 
feather striped with golden-bay; breast and body black ; wing bows red, 
each feather striped with bay ; primaries, black, each feather edged with 
golden-brown ; secondaries, black, the outside web broadly edged with 
brown; coverts, a metallic or forming a well-defined bar 
across the wing ; tail and sickle feathers, black or greenish-black. The 
other three varieties are as their name indicates, White, Black and Dom- 
inique, in plumage. The Leghorns are among our first-class fowls, and, OLD DE. CARLIN’S EECIPES. 
439 
except the Hamburg's, are perhaps the most prolific layers known ; are 
hardy and bear confinement well. The different colors are alike in value 
so far as our knowledge goes, the white laying the largest egg of any. 
It is a non-setting variety, and lays the largest egg of any fowl of equal 
size. 
Hamburgs, 
Present the general characteristics, of rather small size, brilliant rose 
combs, ending in a spike behind, projecting upwards; blue legs; sprightly, 
vivacious appearance, and beautiful plumage. 
None of the Hamburgs ever show any desire to set until the second or 
third year, unless in a state of great freedom, but lay nearly every day 
throughout the year, except during the moulting season, and are often 
denominated the “ Dutch every day layers.” 
There are six kinds known to the standard, viz.; White, Black, Golden 
Penciled, Golden Spangled, Silver Pencilled, Silver Spangled. The 
plumage of the white and black are, as indicated by their name, pure 
white or black. The plumage of the silver penciled variety is described 
as follows: The head, hackle, back, saddle, breast and thighs of the 
cock should be white; tail, black, glossed with green, the sickle or side 
feathers having a narrow white edging the whole length; wings, princi- 
pally white, but the lower wing-coverts marked with black, showing a 
narrow indistinct bar across the wing. The secondaries have also a 
glossy black spot on the end of each feather, which gives the wing a 
black edging. The hen should have white head and hackle; the rest of 
the body should have each feather distinctly marked or penciled across 
with bars of black, and free from cloudiness. 
Golden Penciled—The form and markings of this variety are precisely 
similar to the foregoing, the only difference being that where the other 
is white this is of a rich golden or bay color. 
Silver Spangles—Whilst the markings on penciled Hamburgs consist 
of parallel bars across the feathers, the variety we are now considering 
varies in having only one black mark at the end of each feather, forming 
the spangle, the balance of the feather being pux-e white. The spangle 
is usually round or moon-shaped. Each feather on the neck, body, wing 
and tail is spangled as above. 
Golden Spangled—marked same as preceding, except where the former 
is white, this variety should be a rich gold or bay color. In all these 
varieties the ear lobe should be opaque white, small, flat, rounded on the 
lower part and fitting close to the face. We can most strongly recom- 
mend the Hamburgs as a profitable breed. Each hen will lay from 200 
to 250 eggs in a year, and if they are small, the consumption of food is 
small also. Though naturally loving a wide range, there is no real diffi- 
culty in keeping them in confinement if cleanliness is attended to ; the 
greatest difficulty in keeping them arises from their flying propensities. 
Small and light, they fly like birds ; their run should be covered or sur- 
rounded by a very high fence. Hamburgs are small for a table fowl. 
They carry, however, from the smallness of the bones, rather more meat 
than might be expected and its flavor is first-class. 
Polands. 
The Polish fowls are of somewhat remarkable appearance, the chief 
characteristic being a well-developed crest on the top of the head, the 440 
OLD DE. CABLIN’S KECIPES. 
feathers in the crest of the cock resembling those in his neck hackles, 
being long and pointed, whilst those of the hen are round. The comb 
of all Polish fowls is likewise peculiar, being of what is called the two- 
horned character; it should be almost invisible, but when seen it should 
present this formation. The varieties known as the standard are as fol- 
lows ; White Crested Black, Golden, Silver, White, Bearded Golden, 
Bearded Silver, Bearded White. The White Crested Black has black 
plumage, except the crest which should be snow white ; ear lobes white. 
Silver Polands -In this variety the ground color of the plumage is 
silver white, with well-defined black spangles. In the cock the hackle 
feathers are white-edged and tipped with black ; in the hen each hackle 
feather should have a spangle at the end. Tail feathers clear white, 
with a large spangle on the end ; ear lobes white. 
Golden Polands—This breed is similar to the former in black markings, 
but substituting a rich golden ground for white. 
White Polish—This breed is identical with the foregoing, except it is 
of snow white plumage. 
The Bearded Golden, Bearded Silver and Bearded White are of the same 
general characteristics as those we nave mentioned above of same name, 
except that, as the difference in their name indicates, instead of wattles 
they have a well-defined beard, 
Polish fowls have many solid merits. They improve in appearance up 
to the third year and under favorable circumstances they are prolific 
layers, never wanting to set. Their great fault is a peculiar tendency to 
coulos and roup. The dense crest is easily wet and the fowl is thus 
attacked in a most vulnerable part. They can only be kept successfully 
in warm, dry quarters. 
Houdans. 
This fowl hasthesize, deep, compact body, short legs and fifth toe of the 
Dorking, which in many respects it resembles, but has much less offal and 
smaller bones. The plumage varies considerably, and is well described 
by saying it consists of white and black feathers intermixed. The head 
should be surmounted with the Polish crest, and they should have a well- 
defined beard; the comb is of most singular appearance, it being antler- 
like, retreating rather backward into the crest, the outside opening like 
two leaves of a book, the center having the appearance of an ill-shaped 
long strawberry. In the hen it should be very small. 
We have no hesitation in pronouncing the Houdans one of the most 
valuable breed of fowls ever introduced into this country. We have in 
this fowl the form, size and quality of the Dorking, with earlier maturity. 
The hen is a prolific layer of good-sized white eggs. The chicks feather 
rapidly and early, and withal are exceedingly hardy, perhaps more so 
than any except Cochins, Brahmas and Plymouth Rocks. The hen rarely 
sets. They will bear a moderate amount of confinement well, but do 
their best when allowed their liberty. 
Crevecoeur. 
This variety is favorably known for the quality and quantity of its 
flesh. In form the Creve is very full and compact; legs exceedingly 
short, especially in the hens. They rarely set, and are only tolerable 
layers of large white eggs. The comb is in the form of two well-devel- old dr. carlin’s recipes. 
441 
oped horns, surmounted by a large crest; wattles, full and long, the 
throat furnished with ample whiskers; plumage, black. The merits of 
this variety consists chiefly in its edible qualities, early maturity, the 
facility with which it can be kept in confinement, and the fine, large 
size of its eggs. 
La Fleche. 
In appearance this resembles the Spanish, but excels that breed in 
size. The plumage is dense black with green reflection. 
The look of the head is peculiar, the comb being not only two-horned, 
like the Crevecoeur, near the top of the head, but also appearing in the 
form of two little studs or points just in front of the nostrils. The 
wattles are long and pendulous; ear-lobes, white. The hen is an excel- 
lent layer, and does not set. The flesh is excellent. The breed is, how- 
ever, very delicate, and does not lay well in winter. 
There are a number of other varieties of fowls recognized by the stand- 
ard, such as Russians, Sultans, Silkins, Rumpless fowls, Frizzled fowls, 
which we would like to describe to our readers would our space permit, 
but we believe we have enumerated all that come within the practical 
wants of a majority of our readers, and leave this portion of our subject. 
Bantams. 
These diminutive specimens of poultry are no doubt produced, in all 
cases, by carefully breeding from the other varieties, which they nearly, 
if not quite resemble. This being especially true of the game bantam, 
between which and the game-fowl there is no difference, except in size. 
In courage and “bottom,” game bantams are not behind their larger 
relatives. Bantams are more attractive than any other class of “artificial 
fowls,” and their attractiveness consists rather in their beauty than 
economic value. We will, therefore, not enumerate the different varie- 
ties, whose number is legion, but pass on to subjects of more practical 
value. 
Turkeys. 
Various opinions have been set forth by different breeders as to 
whether the raising of turkeys can be made profitable, the verdict of 
the average breeder being, that they cannot. The main secret of lack 
of success is the difficulties with which the young chicks are raised. 
During the first six weeks or two months of their existence, the young 
are excessively tender, being unable to withstand wet or dampness, ex- 
posure to a slight shower, or by running through wet grass afterward, 
often carrying off the largest part of the brood within forty-eight hours. 
When, however, they have been reared to the age of two months, or to 
a period of their existence, at which, to use a well known breeder’s 
phrase, “they shoot the red,” that is, the red excresences peculiar to 
the turkeys, begin to make their appearance on the head or neck, they be- 
come the hardiest of all domestic fowls, withstanding nearly all hardships 
and exposure with less bad result than any. After reaching this age they 
will, if permitted plenty of range, nearly forage their own living, only 
requiring a meal of grain at night. It has been stated that the number 
of hens allowed to a cock may be unlimited, and most breeders concede 
that one visit to the cock is sufficient to render the eggs of the hen fer- old dk. carlin’s recipes. 
tile for the whole season. The best breeders, however, affirm that, as 
the number of hens allowed to one cock approaches- a score, the chicks 
show falling off in constitution, and it is thought best to limit the num- 
ber to about twelve or fifteen—quite enough brood stock for even a 
large establishment. The turkey cock may be used as a breeder at two 
years old, and the hen at twelve months, but are not at their prime until 
a year older, and retain their quality as breeders thoroughly for at least 
three years longer. The turkey hen usually lays about eighteen eggs, 
and will lay more, usually when the eggs are removed as laid. A good 
plan is to give the turkey’s first seven eggs to a hen. which is, owing to 
their size, quite as many as she can cover, when there will generally 
be enough left to be hatched by the turkey herself. The tui'key-hen is 
very prudish, but gives little or no trouble while setting. She sets so 
constantly that sometimes it is needful to remove her from the nest to 
feed, or she would absolutely starve. The well known setting qualities 
of the tui’key-hen is frequently profited by in permitting her to hatch 
several broods of hen’s eggs in succession. When this is practiced, the 
eggs should be removed and placed under a hen a day or two previous 
to the chicks making their appearance, and new eggs substituted. The 
turkey sets thirty days on her own eggs, the chicks breaking the shell 
usually a little earlier, from the twenty-eighth to the twenty-ninth day. 
The best food for young turkeys during the first week of their existence, 
is hard boiled eggs, chopped small and mixed with nothing but minced 
dandelion; when dandelions cannot be obtained, boiled nettles, chopped 
fine, may be substituted. At the end of a week or ten days, some bread- 
crumbs and barley meal may gradually be added to the egg, which may 
by degrees, be lessened, until quite discontinued at the end of three 
weeks. Curds are excellent as a portion of their diet, but must be 
squeezed dry before they are given. By the feeding, the little chicks are 
got through their first danger—a tendency to diarrhoea—and the cost of 
»the egg food will be repaid by the extra nnmber raised. The water 
must be supplied in such a manner that they cannot wet themselves, as 
it is usually fatal, as [before alluded to. To attain great size, animal 
food must be supplied from the first; by this method great weights are 
obtained. 
The number of varieties known to the standard are six, viz.: Black, 
Bronze, Buff, Narragansett, Slate and White. The plumage of each 
variety is well described by its name, except the Narragansett, whose 
plumage is described as being a black, each feather ending in a broad 
light steel gray band edged with black. Of these varieties the Bronze, 
or Mammoth Bronze, is the largest and most popular variety; the “ gob- 
ler” often weighing 35 to 40 pounds and the hen 30 to 25 pounds. 
Peafowl. 
The common peafowl is a native of India, Ceylon and neighboring 
islands, where great numbers are to be found wild. The distinguishing 
characteristics of this bird are the curt, and the peculiar construction of 
the tail covert feathers. The true tail of the peacock is short and 
hidden, and what is generally denominated his tail, is in fact an 
excessive development of the tail-coverts or side-feathers, which have 
been known to extend more than a yard and a hal* from their inser- 
tions. The color of the ordinary peacock is too well known to need 
description. The peahen is much more subdued in color, being of a old dr. carlin’s recipes. 
443 
prevailing chestnut brown, variously shaded on different parts of the 
body, and mottled or shaded in places, especially about the wings and 
tail, with dull grayish white. She has a crest like the male, but duller 
in color and not so tall. 
Peafowls are tiresome in some respects and unprofitable always. The 
scream of the cock, if near the house, is most disagreeable, and the 
bird is also very quarrelsome with other poultry as a general rule, even 
eating young chicks occasionally. Some are so vicious as to attack 
young children or aged persons, but these are rather exceptions, and 
most of them become very tame as regards mankind, coming to the 
door or window to be fed and making a persistent row until their 
wants are supplied. 
Little can be said about their management. They must be left in a 
great degree to manage for themselves. The peahen sets nearly eight 
days, and must on no account be disturbed while setting, which will 
usually occur in some very secluded spot. She goes with the young 
chicks until they are six months old, and not infrequently until the 
following spring. The young appear to need this extended care, and it 
is therefore useless to attempt to hatch them under a hen. Till they 
moult at 18 months old, the cocks remain the same color as the hens, 
and do not get their finest plumage until the third year. 
Ducks. 
In the care of these birds, they will do well in a garden or any toler- 
ably wide range where they can procure plenty of worms and slugs, 
and with plenty of water for drinking. Kept in this manner, they will 
not only be found profitable, but serviceable, keeping the place almost 
free from those insects which are the gardener’s greatest annoyance, 
and doing very little damage, except to strawberries, for which they 
have a peculiar partiality, and which must therefore be carefully pro- 
tected from their ravages. In such cases they are no doubt profitable, 
and when numerous fowls are kept, a few should also be added, as they 
will nearly keep themselves on what the others refuse, but when ducks 
must be raised upon food purchased for that purpose, we are decidedly 
of the opinion that it would not pay, as they have everlasting and 
voracious appetites. The young ducklings should be kept from entering 
water until 10 days old, else they are liable to die of cramp. They soon 
grow totally independent, and often forsake the mother at two weeks 
old, after which they may be left entirely to themselves. 
Ducks are very careless about dropping their eggs, which usually 
occurs late in the night or early in the morning, and for that reason 
should always be penned up at night and not liberated until late in the 
morning. The varieties known as the standard are Aylesbeny, Call- 
Gray, Call-White, Cayuga, Crested White, Black East Indian, Colored 
Muscovy, White Muscovy, Pekin and Rouen, with which our readers 
are sufficiently acquainted to need no description. The most popular 
varieties are the Aylesbury, Cayuga, Moscovy, Pekin and Rouen. 
Geese. 
The varieties known to the standard are the African, Brown, Chinese, 
White Chinese, Egyptian, Embden, Toulouse and the Common Gray. 
Of these, the Toulouse are the largest and best. The goose and gander OLD DR. CAKLIN’S RECIPES. 
are hardly distinguishable in plumage, their call being the principal 
feature of difference. They often, when mature, reach the enormous 
size of 30 lbs. in weight, and are very lazy in their carriage and easily 
kept within an enclosure. Toulouse geese, with a good grass run, will 
do well with only a trough of water, and will require no extra feeding 
in summer except for fattening. With regard to the general manage- 
ment of geese, little need be said. More than four or five should not be 
allowed to one gander; but to secure the finest stock, not more than two 
or three should be allowed to run with one male. 
Geese should be hatched in April or May, as dry, warm weather is 
productive to young goslings. The time is 30 to 34 days. The goose 
sets very steadily, but should be induced to come off daily and take a bath 
and partake of a good supply of food, or hunger will compel her to eat 
her *eggs. The goslings should be allowed to hatch out entirely by them- 
selves; and when they leave the nest the mother should be confined for 
two weeks, or kept in such circumstances as that the young should not 
get into the water for that period. They should be fed liberally with 
oat-meal and rice, and have a never-failing supply of Avater to drink. 
After two weeks they can be left almost to take care of For 
fattening, geese should be penned up in a dark shed and fed on barley- 
meal, but let out several hour’s befoi’e being killed, that they may bathe 
liberally, and thus cleanse their feathers. The goose is a profitable fowl 
to those having a sufficient “pasture” or grass run, their feathers being 
always in good demand, and a good fat goose finds a ready market for 
the table. 
Number of Hens to a Rooster. 
The number of hens to be alloAved to one rooster should, of course, be 
generally varied by the vigor and activity of the bird; but the following 
general rule tvill be found nearly rvlrat is required: Houdans, 10 hens 
to 1 rooster; Crevecoeurs, 8; Cochins, 10; Dorkins, 10; Leghorns, 14; 
Spanish, 13; Brahmas, 10; Hamburgs, 14; Polands, 13; Games, 10. With 
this proportion of hens to a rooster, the vitality of the eggs Avill gener- 
ally prove good. THE STABLE AND OCCUPANT. 
Every one will prefer to have the stables near his house, if not on his 
own premises; in either case, if they are already built, he must do the 
best he can with them. Old buildings are for the most part very defect- 
ive, badly drained, and badly ventilated. This must at once be reme- 
died, and may generally be done at a moderate expense, which will be 
amply repaid by the improved health and comfort of the horses. 
When about to build a stable, the first consideration will naturally be 
the selection of a site. We need not insist on the advantages of a 
southerly aspect; they are almost self-evident. The stables will be much 
more cheerful, and much warmer, and enable the groom to avail him- 
self of every gleam of sunshine to open the windows and thoroughly 
ventilate the interior. If, however, this cannot be managed, a west 
aspect is next best, and a northeast the worst. 
Drainage. 
There are 4 conditions which are to be regarded as indispensable in 
the construction of all drains from all buildings whatsoever. These con- 
ditions are:—Firstly, that the entire length of drain is to be constructed 
and maintained with sufficient declivity towards the discharge into the 
cesspools to enable the average proportion and quantity of liquid and 
solid matters committed to it to maintain a constant and uninterrupted 
motion, so that stagnation shall never occur. Secondly, that the entire 
length of the drain is to be constructed and maintained in a condition of 
complete impermeability, so that no portion of the matters put into it 
shall accidentally escape from it. Thirdly, that the head of the drain 
shall be so efficiently trapped that no gaseous or volatile properties or 
J)roducts can possibly arise from its contents. And, fourthly, that the 
ow extremity of the drain or point of communication with the cesspool 
shall be so completely and durably formed, that no interruption to the 
flow of the drainage or escape shall there take place, and that no facility 
shall be offered for the upward progress of the sewage in case of the cess- 
pool becoming surcharged. 
For most purposes a fall of 3£ ins. in 10 ft. will be sufficient, and the 
drain should be of 8 or 4 inch glazed stoneware pipes with 
carefully-made socket-joints laid in the direction of the current, and 
cemented. For the head of the drain we would recommend the bell- 
trapped horse pots, which are to be had at all stable-furnishing iron- 
mongers, taking care that they are sufficiently large and of good, strong 
quality. 
The cesspool for sewerage should be well away from the tank provided 
for the reception of the rain water, and well puddled with clay on the 446 
old dr. carlin’s recipes. 
outside and cemented inside. Precaution should also be further taken 
that all sewage drains should be laid below the rain water drains, so that 
in case of any accidental defects, no matter will, by any possibility, taint 
the water supply. 
The rain water drains will subdivide themselves into two, those laid to 
collect the drainage of yard, etc., and which may be common pipes laid 
dry, and leading to an ordinary cesspool made of bricks laid without 
mortar, where the water will collect and gradually lose itself; the others 
connected with the down pipes from roofs and leading to a rain water 
tank. These should be laid with the same care as the sewer drains, the 
tank constructed in the same way with an overflow pipe to lead to cess- 
pool just mentioned. 
The Building. 
The plan of the building will vary very much according to the aspect, 
disposition of land and other premises, and the number of horses to be 
kept. These should be very carefully studied, and the plans well matured, 
as the success of the building will greatly depend on the disposition of its 
various parts. We will lay down as one of the first principles, that no 
Stall should be less than 6 ft. wide by 10 ft. long, no loose box less than 
10 ft. square, and no stable less than 10 ft. high from floor to ceiling. 
Passage in rear of stalls, 5 ft. wide. 
Such arrangement as will put all the horses’ heads the same way, with 
the light and ventilation behind them, will be the most preferable, as 
enabling the doors and windows to be opened without placing the horses 
in a draught. 
The doors should be wide and high, and hung in two heights, with 
fanlight over (4 ft. by 7 ft. at least), that the horses may go in and out 
freely, without a chance of knocking themselves about. One often sees 
a horse hesitating before entering a stable; and when, after a little coax- 
ing, he is persuaded to come on, he will do so with a rush. Such a 
horse has, no doubt, at some time or other, hurt himself when passing 
through a door either too narrow or too low. 
The light should be full, as tending greatly to the cheerfulness of the 
interior. It is also well known that horses who work in darkness, such 
as those in the mines, eventually become blind. Their sight, therefore, 
must be, to some extent, affected by the quantity of light which they 
enjoy. The sashes, also, should be hung on centres in their height, as 
the most advantageous method for ventilation. 
To complete the ventilation, the only further requirements will be an 
opening in the ceiling—not immediately over the horses, but in the rear 
over the passage—fitted with an ornamental ventilating grating, to be 
shut and open at will, leading to an air-flue laid between the joists, and 
conducting the foul air from the stables to the outside through an orna- 
mental perforated air brick or iron grating. 
The Floor. 
No absorbent materials should be used for the paving of the floor, if it 
is possible to avoid it, because it will retain the manure, and the 
stable will never be sweet. It is a good thing to occasionally sprinkle 
the floor with gypsum when cleaning the stables, as it acts as a great 
purifier by absorbing the ammoniacal gas, and thus removing the foul OLD DK. CARLIN’S RECIPES. 
447 
smell which frequently causes ophthalmia. If the ammonia collects in 
a considerable quantity, muriatic acid is the best disinfectant. A few 
buckets full of water dashed over the floor, while the horses are at work, 
or exercising, will usually keep everything sweet. The litter should be 
frequently dried, and a shed placed by the side of the stable is a great 
advantage for this purpose. Then, too, in stormy weather, the horse can 
be dressed there. 
The best mangers are those containing hay-rack, grain-manger and 
water-trough; and in the best stables, or those somewhat expensively 
built, they are made of galvanized iron. 
The wall over the manger should be match-boarded to the height of 
partitions, and lined with iron hoop bands, sheet zinc over the joints of 
match-lining, or enameled tiles, to prevent horses biting at it when being 
cleaned. 
The Manger. 
The manger will have two rings for halter reins, and a ring and gal- 
vanized chain fitted in wall over same. 
Stable Utensils. 
Under this head is included all that is used in dressing the horse, and 
in cleansing the yard and stable. 
The pitchfork is used to shake up the straw, of which the horses’ bed 
is made; to remove all that becomes soiled and dirty; and, in general, to 
set it fair and straight. The handle should be kept clean, and the prongs 
bright. 
The shovel removes the smaller particles, and the scrapings of the 
stable yard. 
The besom or broom is used to sweep out the stable after the damp, 
soiled litter has been removed, and to keep the yard neat and clean. 
Those made of birch are the best, and are bought very cheap, according 
to the quality and locality. 
A manure basket, to take up the droppings. This should be done before 
trodden about, to keep the straw clean and the stable sweet. 
The stable pail should be made of strong oak, bound with iron, and 
neatly painted. 
A sieve, to cleanse the oats and chaff of all dust and small stones. 
A peck and a half-peck measure, to measure out the oats, 
beans, chaff, etc., for each horse’s feed. 
The currycomb.—Horses of the present day are so much better bred 
than formerly, consequently their coats and skin are so much finer, there 
is now much less use for the currycomb, except to remove the dust from 
the body brush. On very rough-coated horses it may occasionally be 
used, but no other should ever be touched with it. In summer it is abso- 
lutely unnecessary, and in these days of clipping and singeing, in the 
winter it is almost equally so. It must always be used lightly, or it will 
severely punish the horse, and on no account should the teeth be sharp, 
or more than \ in. in length. 
The body brush, or horse brush, as it is sometimes called, is, in the 
hands of a good groom, the most useful implement used in dressing the 
horse, as it thoroughly removes all dust and dirt, stimulates the skin, and 
imparts a gloss to the coat. 448 
OLD DE. CAELIISf’s EECIPE3. 
The water brush is to wash all dirt and mud from the feet and legs of 
the horse, and stains from his quarters, etc. 
The mane comb, as the name implies, is to comb the mane and tail. 
It should be made of horn, have large teeth, and be used carefully and 
only occasionally, as in a general way a good brushing will answer the 
purpose without pulling out the hair. 
The picker is a blunt iron hook for removing the grit and stones from 
the horse’s feet. Some are made to fold up for the pocket. A good, 
careful groom will always carry one of these. 
A sponge, too, is always necessary to dry the legs, etc., after washing, 
and for other purposes of cleanliness. Price varies according to place 
and quality. 
Leathers and rubbers are also indispensable 'for drying the horse after 
work, and wiping him over after dressing. 
An oil brush and tin to hold the oil, and to rub round the hoofs before 
leaving the stable to go to work. 
Feeding and Watering. 
It is said that one-half of the diseases of the horse owe their origin to 
over-feeding with hay, particularly young horses and those not kept hard 
at work. As with human beings, this surplus produces a debility of the 
stomach and digestive organs, which bring a host of evils in its train. 
Horses will sometimes eat 30 lbs, of hay in a day, which is three times 
what should be given during that time; while 8 lbs., with a due allow- 
ance of oats, will keep a horse in good health and spirits, while doing 
full work. Young horses should be kept at grass until five years old, 
and they should also be moderately worked during that period. 
Cut feed, composed of equal quantities of clover or meadow hay, and 
wheaten, oaten or barley straw, cut into pieces half an inch long and 
mixed well together, then the allowance of oats, or beans well bruised, 
added to it, constitutes the best provender for horses, and they like it 
better than any other. For the farm or cart horse, 8 lbs. of oats and 3 
of beans should be added to every 20 lbs. of cut feed. For a moderate- 
sized horse, 36 lbs. of this feed is sufficient, even when hard at work all 
day, though the wagon horse, which is hauling heavy loads, may need 
40 lbs. The carriage horse may use this feed, but it will not do for the 
hunter or race horse, though they have been known to do well with it, 
the grain, however, being largely increased in quantity. 
One caution must be given. No one should use damaged hay or musty 
oats to make this feed. If he does so, it will be to the lasting detriment 
of his horses. 
One great consideration about this manger feeding is, that it saves 
time for the horse to rest. The chaff being already cut in small pieces, 
and the beans and oats bruised, he can satisfy his appetite in an hour 
and a half, while, by the other mode, he eats his grain and then takes 
two or three hours to clear his rack of hay. Besides this, there is a sav- 
ing of hay and straw, as there are very few horses that do not habitually 
waste a portion by pulling it down and trampling it under foot, in 
order to get the sweetest and best pieces. Afterwards a good feeder 
will pick up much that he has thrown down, though it will not be in a 
good condition. It was this that first suggested manger feeding. The 
animal is compelled to chew his food, because the straw bits are too 
sharp to swallow without; neither could he waste the straw or hay. OLD DE. CAELIn’s EECTPK8. 
449 
Some persons object to bruising the oats, as they think it gives it a 
purgative quality; but this need not be feared, as the quantity of straw 
m the feed may always be made to counteract anything of this kind. 
It only requires a little watchfulness to enable any one to judge what 
each horse needs. More hay and less straw is necessary for horses 
which are doing rapid or hard work. 
Hay for horses should invariably be of the best quality; many different 
sorts and conditions being more or less detrimental to the digestion and 
wind. Good old upland meadow hay is the best, as being the hardest, 
sweetest, and most hearty. It should be of a pale brown color, and smell 
sweet and clean. Hay of a green color is generally grown on low, marshy 
ground, and is often dusty; while the dark brown indicates that the 
stack has been very hot from having been put together in too green a 
state before it was properly made. Both are detrimental to the horse, 
and therefore to be avoided. 
It is more nearly in perfection when about a year old, being most nutri- 
tive, and without the purgative quality it has earlier. The slight fermenta- 
tion that takes place after the hay is stacked is necessary to develop the 
sugar, but when it goes too far, it is very injurious, and the horse long 
fed with it will become almost worthless. 
The hay should be sprinkled with water in which salt has been dis- 
solved, as this aids digestion, and the horses like it. The best way to 
salt hay though, is to sprinkle it over the layers as the stack is formed. 
Oats are the staple food for horses when at work, and is the part of 
the food which gives the most nourishment, containing, as they do, 
about 750 parts in a thousand of nutritive matter. They should be 
sweet, free from dirt and stones, and weigh nearly, if not quite, 40 
pounds per bushel. The lighter oats are generally deficient in kernel, 
while some of the heavier kinds, by thick coarse husks, make up the 
weight, which must be taken into consideration by the purchaser in 
making his selection. The value of the oat depends more upon the 
thinness of the husk and the amount of meal contained in the kernel, 
than upon the size and weight, which are often the result of thick, coarse 
husks. 
No oats should be used until they have been cut at least six months; and 
if 12 or 18 months have elapsed, they are so much the better. New oats, 
and oats that have been heated in the bam or stack, are not only very preju- 
dicial to the horse, but it is impossible to get him in good condition on 
them, as they are too soft and relaxing. When eaten in considerable 
quantities tney are apt to give him the colic or staggers. The old oat 
forms a smooth mass when chewed, aud is readily acted upon by the 
stomach. 
The quantity of oats to be fed to the horse varies according to the work 
to be done. In the winter a medium-sized animal, doing moderate work, 
will be well fed upon from 10 to 15 lbs. a day, while in summer half the 
quantity with the green food will suffice. Nothing can safely be substi- 
tuted for oats, as nothing else seems to combine so many necessaiy and 
desirable qualities for food. An excellent gruel is made for the sick 
horse out of oat-meal, in the proportion of a pound of meal in a gallon 
of water, stirred constantly until it boils, and a few minutes afterward. 
Barley is very nutritive, containing over 900 parts in a thousand of 
nutritious matter, and it has sometimes been substituted for oats; but it 
frequently gives rise to inflammatory complaints, and hence is not con- 
sidered so desirable. When given it should be bruised, and the chaff 450 
OLD DR. CARLIN S RECIPES. 
should consist of equal parts of hay and barley straw. Not more than a 
peck should be used in a day. 
Wheat, though containing still larger proportion of nutriment, is not 
good, being apt to ferment and produce colic, and often death. If given 
at all it must be given in very small quantities, with very little hay and 
a large proportion of straw. Bran may be given as a sort of aperient in 
the form of mash, but never as a regular article of food. 
Beans contain only about 550 parts of nutritive matter, and yet they 
add very much to the horses’ strength, and some animals will not stand 
hard work without them. They are somewhat astringent, and seem, 
also, to possess a stimulating power which does not die away, but con- 
tinues each day as they are used. It will not do to give them whole or 
split, but they must be crushed, and during the winter 2 lbs. may be 
given with advantage during the day, but in summer this quantity must 
e very much diminished. Beans ought always to be given with oats, 
as otherwise they would be too binding and stimulating. They should 
be a year old before being used. 
Peas are sometimes used, but they are not as good as beaus. Indian 
corn is also a valuable article of diet combined with roots and salted. 
Among the other vegetables that may be used to advantage are carrots, 
turnips and potatos, sliced up and put in their chaff. 
Horses should be fed at as regular intervals as possible, and never 
allowed to get too hungry. If extra work is required of him, it is bet- 
ter to give a double feed the night before, rather than the morning of 
the day on which he is to do it. 
Watering, 
This is a very important thing in the care of a horse, although the 
farmer rarely pays much attention to it, except to let the horse go to a 
brook or trough to drink at night and morning and take his fill. This 
usually does him no harm, because the water is soft, and seems to con- 
tain certain principles necessary to his well being, and probably produced 
by the decomposition of matter. He likes soft water better than hard, 
and will always take it in preference,' although the last is clear and 
the first turbid. Well water, besides being hard, and causing a rough- 
ened coat, is, when freshly drawn, too cold, and both qualities together 
will cause colic and sometimes death. 
A horse should have plenty of water, given, however, judiciously. 
Three times a day in summer is not too often. One hour before his work 
begins he should be allowed 2 qts. Of course, water should never be 
given either immediately before or after eating grain. Very often when 
a horse which is traveling refuses food, it is because he is thirsty rather 
than that he is so much exhausted. 
The temperature should not exceed 70° in the summer, nor fall below 
40° or 50° in the winter. The litter should be frequently removed in 
order that putrefaction may not take place. It will become wet and 
softened by the urine in a very short time, and should be immediately 
swept away. No fermenting dung should be allowed to remain during 
the day in any portion of the stable. 
Care of the Stable. old dr. carltn’s recipes. 
451 
There should be some arrangement of the floor by which the urine may 
be made to run off quickly, though it must not be by a descent sufficient 
to keep the toes higher than the heels, which would be likely to cause a 
lameness. The best way is to have a grating in the center with a slight 
inclination towards it from every side, and the gutter beneath commu- 
nicating with a larger drain, and that with a reservoir outside the stable, 
A moderate quantity of litter should be placed beneath the horse through 
the day, especially if the floor is paved. 
Grooming. 
Regular grooming is not necessary for the farm horse, which requires 
little more than to have the dirt brushed off. The stabled horse, on the 
contrary, must be thoroughly rubbed with the brush or currycomb, to 
open the pores of the skin and cause the blood to circulate freely to the 
extremities, and produce the healthy perspiration which he does not get 
by exercise. A fine coat should be produced by rubbing and not by 
heating the horse. He should be regularly rubbed every day, besides 
what is necessary after work. The currycomb must be used lightly, and 
in many cases it is not needed at all. A soft brush applied with more 
weight to the hand would be better. When the skin is very thin, a hair 
cloth will be sufficient. 
Exercise. 
This is as important for the horse as for the human being. The farm 
horse, of course, gets all that is necessary, as does the draught horse of 
every kind; but the stable-fed horse Should have two hours’ exercise 
given to him every day, if he is to be well. To keep a horse standing 
idle, then take him out and ride or drive him long or fast is to ruin him. 
Exercise must be regular, and may be gradually and so safely increased. 
A young horse needs more exercise than an old one. To promote health, 
it must be moderate, at least at the beginning and ending. 
Clothing for a Horse. 
This consists of several articles, which may be very expensive in make 
and. finish, or the contrary. It consists of blankets or rugs of different 
degrees of warmth and thickness, according to the time of year, a roller, 
a suit of body clothing, and a set of flannel bandages. The best material 
will be the cheapest in the end, as wearing so much longer than the 
cheaper kinds. 
The blanket or rug should be cut back at the top of the shoulder, with 
a projecting piece on each side coming round and meeting in the center 
of the chest, where they fasten with a buckle and strap. Each rug, too, 
should be bound with some strong material to prevent the edges tearing 
out. Two rugs will be found necessary for each horse. 
A suit of body clothing may be made of various materials, but strong, 
warm serge is best for winter, and a lighter kind for summer wear. It 
consists of a quarter-piece, hood and breast-piece, with roller to match. 
The roller must be well padded, to prevent bruising or injury to the back 
from pressure. 
In winter, in a warm stable, a heavy rug and the body clothing will be 
found sufficient during the day; but at night the latter should be removed 452 
old dr. cablin’s recipes. 
to keep it clean, and another substituted. Flannel bandages are neces- 
sary in illness, to keep up circulation and warmth in the extremities, 
and to put on after the legs have been washed. Of course these things 
are only used for fancy stock. 
Shoeing. 
The horse must be shod according to the amount of work he has to 
perform. The shoes should last three weeks or a month, but they 
should be removed as often as once a month. The horn should never 
be cut away when the horse is shod unless he has very strong feet. 
Simply have the rough, ragged parts removed, and the foot rasped 
around the toe. If this were well attended to, there would be fewer 
lame horses. The shoeing should always be done by an expert, and 
never carelessly. 
Pasturing. 
A few remarks are necessary in regard to pasturing, which, if properly 
conducted, is very healthy for the horse, but some cautions are requisite 
in order to have it prove so. 
In the first place, he should never be turned out of a warm, com- 
fortable stable in the early, cheerless spring days, or in those of the 
gloomy, chill autumn. He is sure to get cold, just as a human being 
would', and if such treatment is continued, will contract a disease which 
may never leave him. It is a comparatively easy matter to provide a 
shelter, which may be merely a hovel with three sides, open to the 
south, but high and dry. If litter is placed there, the horse will be 
tempted there not only during the cold weather, but in the heats of the 
summer. Exposure to the extremes of either heat or cold is apt to pro- 
duce emaciation, though he will recover much sooner from the former 
than from the latter. 
It is not best to cut off the tail from any caprice, or for any other 
than the most excellent of reasons, especially before pasturing, as that is 
the only means of defense that the poor animal has against the flies, 
which will sometimes irritate tender-skinned horses almost to madness. 
It is best to preserve the feet by light shoeing, as pastures are some- 
times hard and baked by the sun, and unshod horses will break away 
the crust and in so doing rub off the horn, until there is not enough left 
to hold a nail. 
The usual time for turning horses out to pasture, is about the begin- 
ning of May. If the season is early, the last of April maybe substituted, 
as the grass is young, juicy and tender, and exceedingly nutritive. If 
the weather is unsettled and backward, they should be brought in at 
night and on cold days. Some care should be taken to prepare a horse 
which has stood in a stable for his exposure when turned out to pasture. 
The temperature of the stable should be gradually reduced until it 
becomes as cool as the air outside. The horse should not be groomed 
for eight or ten days before going out, but the feet should be dressed 
and the grass shoes applied a week previous. He should also be 
fed as usual, so that he will not over-eat of the green grass. 
It is not a good thing to use the expedients that are often employed to old dr, carlin’s recipes. 
prevent horses from breaking through or leaping over fences, as some of 
them are apt to injure their gait, and with others there is danger of 
receiving serious injury. Usually a little watching for a day or two 
will end all trouble of that kind. But horses in pasture should all 
through the summer be visited every morning by some trustworthy 
person to see that they are all right. 
When taken from grass to stable again some caution is necessary in 
giving them food, and in their treatment generally. Physic is very 
often given to prevent the diseases that are apt to follow the change, 
unless it is made gradually so that there is no rapid transition. Effected 
by slow degrees and there would be no need of so many evils as often 
follow stabling after grazing. Physic is frequently given indiscriminately 
and carelessly, to the injury of the animal. A very fat, lusty horse may 
need strong doses once or twice, one immediately on stabling and another 
after an interval of a week. A lean horse does not need it for several 
days after coming in from grass, and possibly not then. Two or three 
weeks will tell the story. A very useful tonic is 1 dr. of tartar emetic, 
2 of ginger, and 4 of gentian, made into a ball with honey. This is 
excellent when there is a torpid state of the digestive apparatus, pro- 
duced by a poor diet, and a mild physic has been administered. One 
of the balls should be given every day, or every second day for a fortnight. 
Farm horses are sometimes kept at pasture at all hours when they are 
not at work, or turned out only at night. In both cases there is a great 
loss of strength when the horse should he resting. A man could cut 
the grass in a few minutes and leave the animal to seek the repose he 
needs after working. A very good way recommended, is to let them 
pasture over Sunday at which time they do not have to labor. 
Horses, like human beings, require some preparation for different 
kinds of work, in other words, they must be inured to extra exertion. 
No matter if they appear in good condition, if they have been idle for 
some time, they need to have light service imposed upon them at first, 
which may gradually be increased, until they are able to do the full 
amount required. A certain amount of preparation is also necessary to 
inure them to exposure, as we have said before, that is, they must be 
seasoned. The course taken to do this must depend largely upon what 
they are to do, and should be carefully considered before attempting 
such a thing. Otherwise it may result in great detriment to the animal. 
Animals that are obliged to stand in the weather are the most liable to 
trouble until they are thoroughly seasoned. Getting wet does not hurt 
them, provided they are quickly dried, or kept in motion until dry. But 
if allowed to stand perfectly wet they are sure to take cold, because the 
surface cools rapidly and there is no stimulus to form more heat. This 
is a fruitful source of inflamed lungs, catarrh and other troubles. 
To inure horses to the weather requires good judgment and some 
thought. The course taken depends much upon the season. If work 
that will require constant exposure is begun in the summer, they will be 
hardened by the time winter comes to go out all day without danger, 
but commencing in the winter the time must be varied according to the 
condition of the animal, the inclemency of the weather, and the violence 
of the work to be done. Shorten it when the day is severe and take 
advantage of mild weather to lengthen it. Do not let him stand long at 
any time at first, but gradually increase the intervals as he grows better 
inured to cold and wet. After a while the skin will acquire activity 
enough to meet the demands of a bad atmosphere, and with care in the 454 
old dr. carlin's recipes. 
gradation he will be able to maintain a comfortable temperature when 
standing 3 or 4 hrs. under very adverse circumstances. 
HORSES, AILMENTS OF. 
Homes are subject to various ailments arising either from accident or 
disease, too numerous to mention in a work of this kind. .The fol- 
lowing are a few of the most common. In all that are serious, or admit 
of the least doubt, it will be better at once to send for the nearest 
veterinary surgeon, as few grooms are competent to treat any but the 
most plain and simple cases. Many valuable horses have been lost or 
rendered useless by their ignorance, that might have been saved by 
timely and proper treatment. 
Broken Knees. 
Broken knees are the result of a fall upon some hard substance, as the 
road, etc., causing a lacerated wound. They should be washed as clean 
as possible with warm water, then well poulticed to remove all the dirt 
and grit that cannot bo removed by washing, which will not only 
remove the soreness and reduce the inflammation, but very materially 
assist the healing. After which, if necessary, a strong stimulant may 
be used to reduce the enlargements and promote the growth of the hair. 
Blows, Thorns and Wounds. 
All horses, but particularly hunters, are exposed to accidents, as 
blows, thorns, and wounds. In most cases begin with a mild dose of 
physic, to cool the system. If the blow be severe use cooling lotions to 
subdue the inflammation, after which, if any enlargement remains, 2 or 
3 dressings with biniodide of mercury will be found to reduce it. The 
inflammation and soreness arising from thorns are only temporary. 
When possible, they should be extracted; but if not, poultices made of 
bran and linseed meal mixed should be constantly applied, hot. This 
will assist nature in promoting slight suppuration, and they will work out. 
In all cases of wounds, if large and severe, they must be washed to 
remove all dirt, then neatly sewn up, and the part well fomented with 
warm water. If slight, they should be bound up if necessary, and 
washed with arnica and water several times a day. 
Horses are sometimes pricked in shoeing, owing to the carelessness of 
the smith, or a nail may be picked up in the road. In either case the 
shoe must be taken off, the horn cut away around the hole made by the 
nail to allow any matter formed to escape, and the feet kept in a 
poultice till the inflammation has subsided, and all fear of further 
suppuration at an end. 
Colic, or Gripes 
Colic, or gripes, is another complaint to which horses are liable, the 
result generally of indigestion and gross feeding. Care must be taken 
to distinguish between it and inflammation of the bowels, as to an 
unpracticed eye the symptoms are very similar. The horse is restless old dr. carlin’s recipes. 
455 
and uneasy, constantly looking round at his flanks, which are blown 
out and distended, and by repeatedly lying down and rolling, stamping, 
and kicking, showing the acute pain he is suffering. In colic there are 
intervals of ease and rest which do not occur in inflammation of the 
bowels. In this, as in other cases, it will be better and safer at once 
to send for the veterinary surgeon. 
Cold, or Catarrh. 
In common cold, or catarrh, the symptoms are similar to those in in- 
fluenza, but very much milder. The horse should be kept quiet and 
cool, the throat stimulated with mustard or liniment, to relieve the 
soreness and cough. lie should be fed on bran mashes, with a few 
scalded oats in them, mixed with linseed, and have 1 or 2 fever drinks; 
after which, if the attack be slight, a few days’ rest and quiet will set 
him right. 
Congestion and Inflammation of the Lungs. 
Congestion and inflammation of the lungs are highly dangerous, ad# 
no time should be lost in sending for the veterinary surgeon, and at 
once placing the horse under his care. This attack generally comes on 
with shivering, accompanied by hard, quick breathing and working of 
the flanks. The horse is dull, hangs his head, refuses his food, and his 
legs and ears are cold. When taken at once and in time the attack may 
soon be reduced, but if neglected, it is a work of time, and frequently 
terminates fatally. 
Corns. 
Corns are sometimes very troublesome. They come in the inside heel 
of the fore feet and are the result of bad shoeing or neglect in allowing 
the shoe to remain on too long and thereby to press upon and bruise 
that part of the sensible sole. Horses with low, weak heels, are par- 
ticularly liable to them. When slight and recent, they are of little 
consequence if carefully treated, but if confirmed and of long standing, 
are incurable, and it is only by the greatest care and having the shoes 
removed once a fortnight, the horse can be kept sound. The corns 
must be well pared away, the shoe hammered out so as not to press on 
the heels, and the parts dressed with ointment to remove the soreness, 
keep down the inflammation and promote the secretion of horn. There 
are several recipes for this, but the veterinary surgeon can always 
supply one that will answer the purpose. 
Influenza. 
Influenza is perhaps the most common and tedious complaint to 
which the horse is liable. It is an epidemic, and most prevalent in the 
spring. The symptoms at first are those of a common cold, accom- 
panied by more or less fever, and great and rapid prostration of 
strength. The appetite fails, the coat looks rough and unhealthy, the 
throat is sore, the flanks heave, the breathing is labored and accom- 
panied by a cough, the legs swell, and the inside of the eyelids and 
nostrils is red and congested, with a thick yellow discharge from the 456 
OLD Dll. CAKLIn’s KEC1PES. 
latter about the 3d or 4th day. The most important part of the treat- 
ment is to keep up the strength by every possible means; therefore 
bleeding should generally be avoided, and all directions of the veterinary 
surgeon be strictly carried out. The stable must be kept cool and weU 
ventilated, but the horse kept warm with clothing and bandages. 
After a horse is pronounced pretty well again, the effects of a bad 
attack of influenza will often last for some time, and in some are never 
recovered. One common result is an affection of the wind, either 
roaring or whistling, both of which are incurable. Swellings on dif- 
ferent parts of the body and legs are not uncommon, and are only to 
be removed by care and good feeding. 
Lameness. 
Splints — These are small bony enlargements on the fore legs of a 
horse; they are generally situated on the inside, but occasionally occur 
on the outside. They do not always cause lameness, except when very 
sore during their first forming. Young horses are principally liable to 
them. Unless of large size, rest and a strong blister will render them 
harmless. 
Scratches. 
Wash their legs with warm soap suds, and then with beef brine. 2 
applications will cure the worst cases. 
Strains. 
Bone spavin is a bony deposit formed inside the joints the 
hock. It is the effect of strain and of hard work. If taken in time it 
may sometimes be cured or at any rate much alleviated. It is often in- 
curable and the horse will remain lame for life, but much will depend 
upon the part of the hock affected. In the early stages much may be 
done by blistering and firing, but when confirmed it is incurable. In a 
mild form the horse will start lame even if he goes sound when warm. 
Curbs. 
These are swellings at the back part of the hock, and generally occur 
in young horses, being caused by a violent strain on that part. Some 
hocks are so formed as to be predisposed to throw curbs, and in them 
they are always likely to recur unless the part is properly fired. When 
they occur in good shaped hocks the remedy is simple, and time and 
rest will effect a cure. 
Treatment.—A dose of physic, the parts to be kept cold and wet with 
cooling lotion. When the inflammation has subsided, 3 or 4 strong 
dressings with biniodide of mercury and a few weeks’ rest are sufficient. 
Strains of the back tendons and suspensory ligaments are violent 
strains of the tendons and ligaments between the knee and fetlock joint, 
and the hock and fetlock joint. Hunters and race horses are more 
liable to them than horses whose work is not so fast and severe. The 
horse should have a dose of physic, with cooling lotion constantly 
applied to the parts till the inflammation has subsided, after which 
strong blisters, and in bad cases the legs must be fired. Under no 
circumstances will the horse be fit to use for 5 or 6 months. old dr. carlin’s recipes. 
Swelled Legs and Cracked Heels. 
Many horses in the autumn are subject to swelled legs, particularly of 
the hinder ones. It is produced by the horse being out of health and 
condition, generally from debility, and many times is accompanied by a 
cracking of the skin on the heels. Horses that have been summered at 
grass are particularly liable to swelled legs in the autumn, when put to 
work. Good feeding, tonics, and steady exercise with an alterative 
ball twice a week will set all right. 
When the heels are cracked the horse should be kept in the dry. as 
much as possible -at exercise. They must be kept clean, with some 
glycerine ointment well rubbed in about an hr. before going out, to 
keep the skin soft and pliable, and less likely to crack out again. They 
are at all times tedious and difficult to cure. 
Thrush. 
_ This is a very common complaint in horses; it is a foul smelling dis- 
charge from the clefts of the frog both in the fore and hind feet, and is 
caused either from a want of cleanliness or from an inflamed state of 
the feet arising from a gross habit, or other causes. It occasionally 
produces lameness, and when very sore renders a horse unsafe on the 
road, where he is liable to tread upon loose rough stones. He should 
have a dose of physic, the feet be kept very clean, all the loose, ragged, 
diseased horn removed, and some common salt applied 3 or 3 times a 
week. Care must be taken to keep the feet dry and clean in the stable, 
and an alterative administered every 3 or 4 days. This treatment will 
soon effect a cure. 
Lice on Cattle, Colts, and Pigs, Cure for. 
During winter, farm stock are apt to get lousy. The following 
articles will drive away or kill the lice : 
1st. Soft grease of any kind, and Scotch snuff—1 oz. of snuff to 1 lb. 
of grease — mixed, and rubbed in among the hair on the affected parts. 
If you have not the snuff, use the grease without it. It will effect a 
cure. 
2d. Powdered charcoal, or coal dust sifted into the hair. 
3d. Ashes from the blacksmith’s forge sifted into the hair. 
For lice on swine, or pigs : Pour buttermilk along their backs, freely, 
so that it will trickle in little streams down their sides. 
If sheep get ticlcy during the winter, open the wool along their backs 
and sprinkle in a little Scotch snuff, from the head to the tail. A table- 
spoonful is quite enough for the largest sheep, and from that down to a 
teaspoonful for a iamb. 
TRICKS AND VICES 
The same qualities are necessary in managing horses as in human 
beings—and, indeed, the finer breeds seem almost as intelligent — those 
are gentleness, patience and perseverance. Their dispositions are as 
varied as those of people. They are stubborn or yielding, amiable or 458 
OLD DE. GAELICS EECIPE8. 
cross, even or quick tempered, impatient or long enduring, and each and 
every one must be studied and understood by those who have them in 
charge, in order to manage them well. Many a young horse has been 
ruined by ill treatment, while on the other hand, horses which have 
formed unfortunate habits, or are even bad tempered and fractious, have 
by proper measures, been transformed into trusty animals. 
There are certain tricks and vices which belong to the horse family 
that may be remedied, and of these we shall speak. Some of them arise 
from fear and nervousness, and some from vice or improper breaking. 
Vicious and nervous horses should be left to those who understand them. 
Baulking. 
This most provoking vice in a horse can only be treated and cured by 
the utmost self-control upon the part of his driver. Usually the habit 
comes first from a nervousness, perhaps an over-anxiety to do his work. 
If he starts suddenly to draw his load and fails, he is apt to become 
excited. A repetition brings a greater disturbance, and then a hasty 
blow, or angry words, will irritate the horse to the extent of making 
him utterly unmanagable. This is generally the beginning of the habit 
of baulking at heavy loads, but after a time he will baulk at anything if 
the fit seizes him. 
To cure this habit is not easy, and requires the utmost gentleness. 
The first thing is to establish in him a confidence in your good inten- 
tions, and to do this will perhaps take considerable time, but it is an 
absolute necessity. Exercise him first with a light, eas3r load, coaxing 
him along until he sees that it is an easy matter to draw it. Then when 
he is accustomed to that, gradually increase it, being sure always to 
Start quietly and go slowly wherever he has been in the habit of baulking. 
Be always sure that you know whether the horse refuses to move 
from a vicious determination or some trouble, such as being galled or 
pained by the harness or wrung withers. Sometimes a cold collar will 
cause the refusal, especially if the shoulder's are raw, but when the 
collar becomes warm he will go readily. A false collar, or strip of 
cloth around the shoulder to prevent the coldness of the collar being 
felt, will cure this vice, or lining the collar with cloth instead of leather 
will have the same effect, but in every case, as we said before, patience 
and gentleness are absolute essentials. 
Kicking and Biting. 
These vices are usually both the result of teasing, and in the case of 
the latter almost impossible to cure. The severest punishment will not 
prevent the animal from biting again in a very short time afterwards. 
Kicking, however, though very hard to correct, can, to a certain extent, 
be overcome, though rarely if ever entirely conquered. 
When horses show a disposition to kick in the stall, a good thing to do 
is to fasten a thorn bush against the partition so that he will strike it if 
he kicks, and when he finds himself severely pricked he will stop. Some- 
times it is necessary to fasten a heavy piece of wood to a chain buckled 
above the back in such a way as to reach half way down the leg, and 
when he kicks this will strike him a severe blow, which will finally 
operate as a preventive. old dr, carlin’s recipes. 
459 
Kicking in the harness is the worst, however. Often the least touch 
upon the horse’s quarters will cause him to begin to kick violently, and 
nothing will quiet him until everything is demolished. Especially is this 
true if he gets the reins under his tail. The only way to prevent a horse 
with this habit from doing great mischief, is to have a stout kicking 
strap which will hold the hind limbs down, and have the shafts made 
very strong plated with iron underneath. 
The following has been recommended, and is said to be the best possi- 
ble way to break a horse of kicking up. If you have a pack-saddle, put 
him in it; if not, use something as near like it as possible. If the horse 
is ordinary sized, girt or bind on him very tight two bags, each contain- 
ing 135 lbs. of sand, fastening them on so that the horse can not possibly 
throw them off. Have some one mount another horse, and, taking hold 
of the rope of the vicious horse, start off as soon as he is loaded with 
sand, another horseman following and whipping the horse every time 
that he kicks up. In this way let him trot off at least 10 or 15 miles, 
then take off the load and have some one get upon him at once and trot 
back at the same rate. As a general thing horses will not kick up again 
after being exercised in this way two or three times. Usually a horse 
will not kick up after the first three or four miles; if, however, he should 
do so at the end of ten miles or so, make him go at least three miles after 
he stops kicking. If he should stop kicking soon and appear tired, you 
can regulate the distance accordingly. Other remedies are used, but 
they can only be practiced by a good horseman; this, however, can be 
tried by any one without exposing himself to any danger whatever. 
Rearing. 
This is one of the most dangerous habits, because it leads to such ter- 
rible consequences, but it fortunately is not very common, and the use 
of the martingale will generally prevent it. With saddle horses a good 
way to do is to touch him on one side with the spur, which will cause 
him to lift the hind leg on that side, and, before he has time to recover, 
touch the other side, and continue this just fast enough to cause him to 
raise his legs alternately, until he forgets his inclination to rear. If the 
horse rears from absolute viciousness, he is never to be depended upon, 
and should be avoided by the unskillful rider. 
Rolling. 
If this is indulged in in the harness, the horse is liable to become 
entangled and strangled, and yet strange as it may seem, though almost 
half dead from it one day, he will do it again the next. The only rem- 
edy is to tie him with length of halter enough to lie down, but not suffi- 
ciently long to permit him to rest his head upon the ground, which he 
is obliged to do in order to roll over. 
Running Away. 
This may arise from vice or from having been terribly frightened at 
some time. The only prevention is great care and a veiy sharp bit, if 
he is vicious, and, if possible, sometimes when he is determined to run, 
let him have a good deal more of it than he likes, helping him along 460 
OLD DR. CARLIN’S RECIPES. 
with whip and spur whenever he shows any disposition to stop. If the 
running has first proceeded from fright, whenever he is alarmed noth- 
ing will stop him, as for the time being he is in a state of insanity. 
Shying. 
This bad habit may arise from timidity, defective eyesight, or bad 
temper. If from timidity, it can only be overcome by gentle usage and 
allowing the horse to pass the object without taking any notice of his 
fear beyond patting and encouraging him; to chastise him is worse than 
useless and senseless. If it arise from defective vision, it will be incura- 
ble, as it will be impossible for the animal to see objects otherwise than 
through a distorted medium. If it arise from vice, which is frequently 
the case, the horse must be made firmly but temporarily to pass the 
object at which it shies. Having passed it, continue the ride; do not 
return and pass it again and again, as that only irritates him, but when 
he finds he is mastered, he will daily improve. 
Stumbling. 
All that can be done where a horse has this habit is to keep the foot as 
short and the toe pared as close as possible, while the shoe is rounded at 
the toe. Then he should be put to slow and heavy work, where, only, he 
can be made useful. Some recommend the use of the Spanish bridle, 
and then by holding the reins short and checking him when about to 
stumble, he can be improved. 
THINGS TO KNOW. 
Horse’s Back, To Keep Prom Getting Sore. 
If going to take a long journey, obtain a saddle with a saddle-tree 
open enough so that it will not come in contact with the spine. If you 
use a Spanish saddle, or one of the common saddles used in herding 
cattle in this country, add to it a couple of cushions filled with well- 
picked and clean wool, making them thicker at the upper part where 
they come nearer the spine, and thinner as they descend upon the ribs 
of the horse. Fine wool is by far the best material for stuffing the 
cushions. A small saddle blanket, also of wool, should be placed under 
the saddle. If you stop only for a few minutes, unloose or slacken the 
girth, and if you stop one-half hour, take off the saddle if the weather is 
warm, and when you stop at night curry your horse well, and bathe his 
back in cold water. Let him have as much corn and fodder as he can 
eat giving him fodder an hour before he begins to eat the corn. A 
horse in good condition is less liable to be hurt than a lean one, so it is a 
good plan to rise early in the morning and see that your horse eats as 
much as he will before starting on your journey. If your horse gets 
foundered on the road, you must ride him or walk him for at least two 
hours, then bleed him copiously in the mouth, and the next day you can 
continue your journey without fear of his failing, and he will be well by 
night. Rub all his legs well and bathe them in cold water before you OLD DK. CABLIN’ S KE0IPE8. 
461 
bleed him, and in rubbing them always begin at the upper part and rub 
downwards. 
Caution in Paring Horses’ Hoofs. 
In cutting your horse’s hoofs be careful not to do it in such a way that 
the soft part, which is in the middle of the foot, and is generally called 
the frog, shall rise above the outside of the hoof, for it will be likely to 
make the horse limp. If it is too big, the best thing to do is to have a 
blacksmith cut it off. 
For Carriage Driving. 
To accustom a gentle horse to being driven before a carriage, after 
harnessing him, handle him in the forehead a short time, and then let 
some one lead him while you go behind him, holding the reins, and 
with a whip in your hands. When you wish him to stop, speak to him, 
at the same time pulling upon the reins, and then make him advance by 
simply speaking to him. After exercising him in this way a few min- 
utes, handle him again in the forehead; then make him advance again, 
letting the person who led him go a little distance before him, then fur- 
ther off, until at last you can drive him without any one being before 
him. Next let him drag a small piece of wood, having some one lead 
him as at first, until he will be driven without. After exercising him 
in this way a few minutes, try something larger that will make a good 
deal of noise, a barrel for instance, containing some round stones, fixing 
the barrel, of course, so that it will roll round. Continue the exercise 
until he can be driven in any direction, and then put him to an empty 
cart, and continue the practice in the same way, never pulling the reins 
to stop your horse without speaking to him. Always give your horse a 
small quantity of salt after having exercised him to go in a cart or gig; 
a thimbleful at a time will be enough. As a general thing he will go 
well the first day, but for a short time he ought to have a few hours 
exercise every day. 
Treatment on a Journey. 
Start early in the morning, if possible, and, if the weather be warm, 
unloose your girth and take off the saddle when you stop for breakfast, 
and also* when you stop for dinner. Do not feed your horse at noon 
from September to March; let him drink whenever he pleases, but do 
not give him anything to eat until you stop, which should be a little 
before sunset. If your horse is warm, let him walk about a few minutes 
before removing the saddle. As soon as he is perfectly dry have him 
curried, and, if the weather is veiy warm, bathe him. If you feed with 
corn, give him fodder for one hour before giving him corn; if with 
barley or oats, either may be given him with his hay. In the morning 
travel at a moderate pace until 10 or 11 o’clock, then go some faster, 
increasing the rate in the afternoon. Give your horse as much corn and 
fodder as he will eat at night, leaving hay or fodder, but not corn, in the 
rack all night. Before starting in the morning give him twenty or thirty- 
ears, if he will eat that many, and feed him a little at noon from April 
to the first of September, Every morning, clean the mud out of your 
horse’s hoofs, and if there are balls of hard, dry mud in them, after old dr. carlin’s recipes. 
removing the mud rub the inside with soft soap, which will prevent the 
mud from collecting in there again. 
HOW TO PURCHASE A HORSE. 
In his choice of a horse the purchaser will, of course, be guided by 
whether he wants one for riding, driving or draugh t purposes; if for riding 
he will be particular that the shoulder lies well back, and if strong, not 
loaded at the top or points — that he has a good back, deep body, clean, 
flat, wiry-looking legs, and free from large splints, curbs, spavins, etc.; 
that his feet are firm and of moderate size — neither large and flat, and 
therefore necessarily weak, nor strong and narrow like those of a mule. 
When a horse has natural feet of the latter description they are generally 
remarkably sound, and will stand a great deal of work ; but, as a rule, 
that shape is produced by internal disease, rendering the horse unsound 
when put to work. 
If for driving purposes, he need not be so particular about the shoul- 
ders ; for harness they may be stronger, heavier, and more upright, as 
many make capital harness horses that are, from their formation, very 
uncomfortable to ride. 
In selecting a riding horse much must depend upon the size and 
weight of the rider. The best and most useful size is from 15 hands to 
15 hands, 2 inches. The most fashionable colors are bay, brown, and 
dark chestnut. A really good riding horse, with good action and fine 
manners, is very difficult to find, as he must be good-looking, well- 
made, sound, and temperate, with breeding substance, action and 
courage. His head should be lean, the eye bold and prominent, the 
muzzle small, with large nostrils. The neck should be good and slightly 
arched to bend to the bridle, shoulders lie well back and strong, but not 
heavy and loaded at the points, the body deep and round, strong back 
ai d loin, with good, deep quarters, and good firm legs and feet. He 
must ride lightly in hand, walk pleasantly and safely, trot freely, with 
good action, and canter easily, yielding to the bit without pulling. 
He must carry the saddle well back behind the shoulders ; nothing is so 
uncomfortable or looks so badly in any description of riding horse as 
sitting on the top of the shoulders instead of behind them. 
The great defects to be avoided in purchasing a riding horse are a 
loose, weak neck — horses so formed invariably getting their heads up, 
and being very uncomfortable to ride—low, upright shoulders; and 
twisted fore legs—rendering the horse liable to hit either the inside of 
the knee or fetlock joint, which is very dangerous and likely to cause 
him to fall. A shy, nervous horse, too, should be avoided, as well as a 
hot, irritable one. Horses of a light chestnut color are very often so, and 
in company will not settle into any pace. Ten miles is a fair average 
day’s work. 
Riding Horses. 
Lady’s Horse. 
A perfect lady’s horse is, of all descriptions, the most difficult to find. 
So many good qualities, which, though desirable in all riding horses, 
may be overlooked in those for men, are here absolutely essential. Fine OLD DR. CARLIN’S RECIPES. 
463 
temper and courage, a light level mouth, and fine manners, are indis- 
pensable. He should be from 15 hands to 15 hands 3 inches high, with 
a good head and neck, fine oblique shoulders, rather long in the body, 
with a good back and loin, deep, strong quarters, firm, sound legs and 
feet. If the hind legs are rather bent, so much the better; he will get 
them more under him, and consequently his paces will be easier—horses 
with straight hind legs invariably pitching most unpleasantly in the 
canter, which must be easy and elegant. As few ladies ride more than 
from 10 to 11 stone, including a 19 or 20 pound saddle, and ease and 
lightness in action are indispensable, the lady’s horse should be very 
nearly thorough-bred, if not quite so. He must walk well and freely, 
step lightly and sharply in the trot, with a rather long, easy canter. He 
must be high couraged and free, but at the same time docile and 
temperate. 
Hunting Horses. 
The points essential to a hunter are a lean head and neck, well set on 
to good oblique shoulders, a strong back and loin, wide hips, a deep 
body and back ribs, good muscular quarters, and gaskins well let down 
to the hocks, and clean, firm legs and feet. He must be temperate, 
with plenty of courage, and have a good mouth and manners. The best 
and hardiest colors are bay, brown, dark chestnut, and black. Light 
chestnuts are very often hot and irritable, and also bad feeders when 
put to work. Horses with short back ribs, too, are almost invariably 
bad feeders. Hunters go in all forms, but a loose, weak neck and 
twisted fore-legs are always to be avoided. The former is the most 
dangerous fault a hunter can have; it is impossible to steady him at his 
fences or in any way interfere with his mouth, without his at once 
throwing up his head; consequently he cannot see where he is going, 
and serious falls are the result. With twisted fore-legs, the horse is 
liable to hit and cut himself under the knee, and on the fetlock joint, 
resulting in lameness and swelling, even if he do not fall. 
Light Harness Horses. 
They should be well-bred, neck rather long and arched, with good 
back and quarters, strong, oblique shoulders, carry a good head and tail 
and be of a generally showy and stylish appearance, with high, grand 
action. Horses of this description are more fitted for the park and for 
show than for real work, and command high prices. For general use, 
horses of a more common description will be preferred—less showy, and 
with less action; the better to stand the wear and tear of the hard roads, 
and must be selected according to the work required of them. Many of 
them are very fast, and can trot up to 15 or 16 miles an hour. All must 
have a certain amount of style and action to render them safe and 
[Peasant to drive; but as a rule, the higher and grander the action, the 
ess useful is the horse for real work, the wear and tear of horses of this 
class being so great as almost to preclude them from all that can be 
called work, and they are suitable only for the park and show. 
Heavy Harness Horses. 
These are such as have grown too large and coarse for carriage horses, 
and are used principally to run in spring vans by railway carriers and 464 
old dk carlin’s recipes. 
others requiring great strength, combined with a certain amount of 
pace, and for which the cart-horse is not adapted from being too slow, 
and from his weight and heavy action liable very soon to shake himself 
on the road when put beyond a walking pace". Another sort is the 
common, coarse, half-bred horse, too light for a cart-horse, and too plain 
and heavy for private carriages. These are generally used in omnibuses, 
for which they are admirably adapted, as from their size and power, as 
well as being for the most part active, and on short legs, they can draw 
these heavy machines, often loaded inside and out, at the rate of six 
miles an hour—which is as fast as the frequent stoppages, the bad foot- 
hold on the stones, and the crowded state of our streets will admit. 
Draught Horses. 
These animals, such as the celebrated Vermont draught horses, have 
lofty crests, thin wethers, and well set-on heads. They are peculiar for 
the shortness of their backs, the roundness of their barrels, and the close- 
ness of their rubbing up. They are rather small, but hardy and strong. 
The Conestoga, of Pennsylvania, is another celebrated draught horse 
of the United States, somewhat like the light-class London dray horse, 
and fully equal to them in capacity for work. They have lofty crests, 
shaggy manes and tails, round buttocks, hairy fetlocks, and large, round 
feet. They have a light, lively carriage, and an excellent step and action, 
are great carriers, and the principal farm horses of Pennsylvania. 
There is an infinite variety of horses which the fancier must study 
from works of more pretention than this. We can only speak in a gen- 
eral way of these things which the majority of people find it necessary 
to know. 
Guard Against Deception. 
Perhaps there is nothing about which more deception is used than in 
selling horses. In order to guard against this, the buyer should always 
take with the receipt for his money, what is termed in law, a warranty. 
It will not do to depend upon the word “warranted” in the 
receipt, as that simply refers to soundness, but the paper should be made 
out so as to include every cause of unsoundness that can be detected, or 
was inherent in the animal at the time the sale was made, and every 
vicious habit he had previously contracted. The age should be men- 
tioned, and the quietness to ride and drive also. 
No price paid, however exhorbitant, can take the place of this 
warranty, or be equivalent to one. It must be given at the time of the 
sale, as one afterwards is given without legal consideration, and is, 
therefore, of no avail. The warranty should read something like this: 
Reading, March 3, 1881. 
Received, of James Forbush, the sum of Four Hundred Dollars, for a 
bay horse, warranted only four years old, free from every vice, sound 
and quiet to ride and drive. Joseph Hall. 
$450. 
If the buyer has this warranty, taken at the time of the purchase, he 
has the redress by law in his hands, providing he finds himself deceived 
in regard to the animal. THE TOILET. 
While the most important requisites in the preservation of personal 
good looks are good health, cleanliness and a calm and equable temper, 
there are little things that can be done which will enhance natural beau- 
ties, assist in eradicating defects or conceal them from the eye. No 
woman can afford—or, we might say, no human being can afford to 
neglect what will enhance their good looks, and it is a truth that no one 
is hopelessly ugly. With attention to the laws of health, and a skillful 
use of little aids to the toilet, a homely woman can make herself attrac- 
tive. The great trouble is that often these aids are used carelessly and 
show that they are artificial, which entirely destroys the charm. It needs 
time and skill to make them effective. Those contained in this depart- 
ment are among the best that are known and the safest. 
The Hair. 
Great care should be taken to keep the scalp clean, if any one desires 
to preserve the hair soft and of its natural color. This can be done by 
frequent washings with soft rain water and careful drying. The princi- 
pal good that different washes do is that in their application the person 
is led to rub the scalp and brush the hair at regular times, two things 
which promote the preservation and growth of this necessary part of 
good looks. Of course, there are some things which have a stimulating 
effect upon the hair follicle, inducing greater secretion; but as a general 
thing the most that is needed is thorough washing once or twice a week 
and brushing every night and morning. Never drag a comb or brush 
through in a careless, rough manner, as in that way the hairs are tan- 
gled and broken, and the finest heads of hair may be spoiled in that way. 
Following are some of the best washes and pomatums known. It is 
♦lot best to use oils and pomatums too freely, as the grease clogs up the 
pores of the skin and prevents growth. The natural oil secreted by the 
hair is best, but when that fails a little artificial annointing may be 
necessary. 
Baldness. 
Those who have short hair should immerse the head in cold water 
morning and night; dry the hair thoroughly and then brush the scalp 
till a warm glow is produced. For ladies who have long hair a better 
way is to brush the scalp until redness and a warm glow succeed 
then rub among the roots of the hair the following: 1 oz. of eau de 
Cologne, 1 oz. of rose water, | oz. of vinegar of cantharides, mixed 466 
old dr. carlin’s recipes. 
thoroughly. If this produces smarting or tenderness, the brush may be 
laid aside, but if not, the brushing should be continued and a second 
application made. This treatment should be repeated as often as the 
state of the scalp will allow. When the baldness occurs in patches, 
brush them well with a soft tooth brush dipped in distilled vinegar 
morning and evening. It is stated by many who have tried it that coal 
oil will cause the hair to grow, when all other remedies fail. This use 
of coal oil was discovered by a man who applied it to a boil that was on 
a bald place on his head. When the boil was cured, the hair began 
to STOW. 
Bandoline. 
An ounce of the seed of quinces must be boiled in 3 pts. of water till 
reduced h then strain it, and add a few drops of essence to perfume it 
and preserve it sweet and fresh. Keep it in wide-mouthed, well- 
corked bottles. 
Rose Bandoline. 
6 ozs. of gum tragacanth, 1 gal. of rose water, £ oz. of otto of roses. 
Steep the gum well in water, strain and mix thoroughly. 
Crimping Hair. 
To make the hair stay in a crimp, take 2 ozs. of gum arabic and 
add to it just enough boiling water to dissolve it. When dissolved, 
add enough alcohol to make rather thin. Let this stand all night, and 
then bottle it to prevent the alcohol from evaporating. This put on the 
hair at night after it is done up in paper or pins will make it stay in 
crimp the hottest day, and is perfectly harmless. 
The Hair, To Curl. 
Cut into small pieces 2 lbs. of good common soap, and put it into 3 
pts. of spirits of wine or brandy, with 8 ozs. of potash. Melt the whole 
in a hot-water bath, and keep stirring it with a wooden spoon. When 
entirely melted, let it settle and pour off the liquor clear. Perfume 
it with any fragrant essence you choose. This is equal to any curling- 
fluids sold by druggists and much cheaper. 
Dandruff, Remedy for. 
Put 1 oz. of sulphur into 1 qt. of water, and let it stand for several 
hours, occasionally agitating the water meanwhile. Then pour off the 
clear liquid, and wash the head with it every morning. 
Good Hair Dye. 
10 grs. of gallic acid in 1 oz. of weak alcohol. 
Lead Dye. 
To make liquid hair dye, that will not blacken the skin ; Dissolve in 
1 oz. of liquor of potassa as much freshly precipitated oxide of lead as OLD DK. O ADDIN’S RECIPES. 
467 
it will take up. Dilute the resulting clear solution with 3 ozs. of distilled 
water. Do not wet the skin unnecessarily with it. 
Harmless Hair Dye. 
Melt together, in a bowl set in boiling water, 4 ozs. of white wax in 
9 ozs. of olive oil, stirring in, when melted and mixed, 8 ozs. of burned 
cork in powder. This will give a lustrous blackness to the hair like life. 
To apply it, put on old gloves, cover the shoulders carefully to protect 
the dress, and spread'the salvy preparation like pomade on the head, 
brushing it well in and through the hair. 
Eyebrows, To Make Grow. 
When lost by fire or disease, use the sulphate of quinia, 5 grs., in 1 oz. 
of alcohol. Rub the eyebrows with this mixture night and morning. 
Eyelashes, To Make Grow. 
5 grs. of the sulphate of quinia in 1 oz. of sweet almond oil, applied 
to the roots of the lashes with the finest sable pencil. This must be 
lightly applied, for it irritates the eye to finger it. 
It changes the color instantly, as it is a black dressing rather than a 
dye. A brown tint may be given by steeping 1 oz. of walnut bark, tied 
in a coarse muslin, in the oil for a week before boiling. 
Hair, Falling out of. 
A lotion composed of water of ammonia, almond oil and chloroform, 
1 part of each, diluted with 5 parts of alcohol, or spirits of rosemary, 
the whole made fragrant with a drachm of oil of lemon. Dab it on the 
skin after thorough friction with the hair brush. 
3. Apply a little of the following lotion to the roots of the hair two or 
three times a week : Spirits of turpentine, trotter oil, of each 1 oz., 
with the addition of 30 drops of acetic solution of cantharides. 
3. Take 3 large handfuls of rosemary leaves, a piece of common soda 
about the size of a hazel nut and 1 dr. of camphor. Put it in a jug, 
pour on it 1 qt. of boiling water, and cover it closely to keep the steam 
in. Let it stand for 13 hours, then strain it, and add 1 wine-glassful of 
rum. It is then ready for use. If the hair falls off much, the wash 
ought to be applied to the roots with a piece of sponge, every other day, 
taking care to wet the skin thoroughly. 
Curling Fluid. 
Melt a piece of white bees-wax, the size of a filbert kernel, in 1 oz. of 
olive oil, and add to this 1 or 3 drops of otto of roses. 
German Method of Treating Hair. 
Once in 3 weeks wash the head with 1 qt. of soft water, in which a 
handful of bran has been boiled and a little white soap dissolved. Next 468 
old dr. carlin’s recipes. 
rub the yolk of an egg, slightly beaten, into the roots of the hair ; let it 
remain a few minutes, and wash it off thoroughly with pure water, 
rinsing the head well. Wipe and rub the hair dry with a towel, parting 
it with the fingers. In winter do all this near the fire. Have ready 
some soft pomatum of beef marrow, boiled with a little almond or olive 
oil, flavored with mild perfume. Rub a small quantity of this upon the 
skin of the head after it has been washed as above. This may be 
efficient, but in this age women prefer the cleanlier method of stimula- 
ting the hair without pomade. 
Long Hair, To Clean. 
Beat up, the yoke of an egg with a pint of soft water; apply it warm, 
and afterward wash it out with warm water. 
Hair Oil. 
Melt i lb. of lard and 6 ozs. of olive oil in a jar placed in hot water; 
when nearly cool add about 2 drs. of essence of lemon, oil of lavender, 
or any other perfume, and then pour it into glass bottles or earthen pots. 
Hair Oil, No. 2. 
Mix fresh beef-marrow and carefully-prepared neat’s-foot or trotter oil 
in equal proportions, melt in a water bath and decant, leaving the dregs 
behind; after which, when nearly cool, the scent is to be added as above, 
and the whole stirred till quite set. 
Palma-Christi Oil, To Thicken the Hair. 
Add some oil of lavender to 1 oz. of Palma-Christi oil and scent it. 
Brush it well into the hair twice a day for 2 or 3 months, applying it 
freely to those parts where a luxuriant growth of the hair is desired. 
Perfumed Oils. 
Soak cotton in fine olive oil and spread it in layers, over which strew 
lightly such flowers as violets, jessamine or roses. As soon as the oil 
imbibes the scent of the flowers, it should be pressed from the cotton 
and filtered through flannel. In this way most of the French scented 
oils are made. 
Oil, To Thicken and Strengthen the Hair. 
Skim the fat from the top of calves’ feet while boiling; with this mix 
1 teaspoonful of rum; shake together. Apply morning and night. 
The Hair, Rowland’s Macassar Oil for. 
Take } oz. of the chippings of alkanet root, tie this in a bit of coarse 
muslin, and suspend it in a jar containing S ozs. of sweet oil for a week, 
covering from the dust. Add to this 60 drops of the tincture of can- OLD DE. CAELm’s RECIPES. 
469 
tharides, 10 drops of oil of rose, neroli and lemon each 60 drops. Let 
these stand 3 weeks closely corked, and you will have one of the most 
powerful stimulants for the hair ever known. 
Hair, Southernwood Oil for, 
Take lbs. of southernwood and boil it, slightly bruised, in 1 qt. of 
old olive oil, with pt. of port-wine or spirit. When thoroughly boiled, 
strain the oil carefully through a linen cloth. Repeat the operation 3 
times with fresh southernwood, and add 2 ozs. of bear’s grease or fresh 
lard. Apply twice a week to the hair, and brush it in well. 
The Hair, Perfume for. 
Oils of lemon, neroli, orange and rose geranium, of each, 12 drops, 
tincture of cardamon-seeds, 1 oz., cologne alcohol, 1 pt. Mix. This, and 
all other preparations for the hair should be bottled and kept corked. 
Pomade. 
Take 4 lbs. of mutton suet, 1 lb. of white wax, oz., each, of essence 
of bergamot and essence of lemon, and oz., each, of oil of lavender 
and oil of origanum. Melt the suet, and when nearly cold stir in the 
other ingredients. The origanum has considerable power in stimulating 
the growth of the hair. 
Pomade. (2.) 
3 ozs. of olive oil, f dr. of the oil of almonds, 2 drs. of palm oil, i oz. 
of white wax, i lb. of lard, and f dr. of the essence of bergamot. 
Children’s Hair, Pomatum for. 
Pick carefully and wash | lb. of beef-marrow, put it into an earthen 
jar, with J lb. of fresh lard, stand it in boiling water till melted and 
clear, then strain it into a basin, and add 1 gill of rose water. Stir it well 
and let it get cold. Break it up and squeeze it through the rose water till 
it begins to be soft, then press out the water and beat it with a wooden 
fork. Add 1 oz., of pure olive oil, and \ oz. of violet-scented oil. Beat 
till it is quite smooth, and put it into covered toilet-pots. The mixing 
of every kind of pomatum had better be done in a cool place, more par- 
ticularly when castor oil is used. 
Jessamine Pomatum. 
Melt and skim 1 lb. of fresh lard, and, when cold, wash it 3 times with 
spring water. When freed from water, spread the lard 1 in. thick on a 
plate and strew it thickly with jessamine flowers. 
Soft Pomatum. 
1£ ozs. of almond oil, 2 ozs. of castor oil, 3 drs. of beeswax, 20 drops of 
oil of lavender, 40 drops of oil of burgundy. Melt slowly together the 470 
old dr. carlin’s recipes. 
almond and castor oil with the beeswax, and stir until cool; then add the 
oil of burgundy and lavender; mix them all well together; put in small 
jars and cover closely. • 
Pomade Victoria. 
I lb. of honey and I oz. of beeswax should be simmered together for a 
few minutes and then strained; to this add oil of almonds, lavender and 
thyme, | dr. each. Continue stirring until quite cold, or the honey and 
wax will separate. 
Scurf, To Remove. 
Beat up the yolks of 2 eggs with the juice of a lemon, and rub the 
mixture well into the hair, using a great deal of friction with the fingers 
upon the scalp. Wash the mixture off with plenty of lake-warm soft 
water, and dry the hair thoroughly. 
Superfluous Hair, To Remove, 
The safest depilatory is a strong solution of sulphuret of barium, made 
into a paste with powdered starch and warm water. It should be applied 
immediately after it is mixed, and allowed to remain 5 or 10 mins, upon 
the part, which should have been previously shaved close. The paste 
should then be washed off with warm water, and a little cold cream or 
any simple ointment applied to the part. Care should be taken to pre- 
vent the paste extending to the adjacent parts. 
Economical Hair Wash. 
Dissolve 1 oz. of borax and | oz. of camphor, powdered fine, in 1 qt. of 
boiling water; when cool the solution can be used; dampen the hair 
often. This strengthens and cleanses the hair, preserves the color and 
prevents baldness. 
Wash to Prevent the Hair Falling Out. 
Place 8 handfuls of the tendrils of grape-vines, and the same quantity 
of rosemary tops, in a still with 1 lb. of unadulterated honey. Distil as 
cool and slowly as possible, allowing the liquor to drop till it tastes sour. 
Hair Wash. 
Take 2 lbs. of honey, a handful of rosemary, and 12 handfuls of the 
curling or tendrils of grape-vine, infused in a gallon of new milk; distil 
as slowly as possible. From this about 2 qts. of a most excellent wash 
may be made—one that will thicken the hair when it has fallen off from 
debility. 
A Good Wash for the Hair, or Roughness of the Skin. 
Take of Belmont glycerine 1 oz., oil of rosemary | dr., proof spirit 
1 oz., honey i oz., lavender water 4 pt.: mix the oil of rosemary with old dk. carlin’s recipes. 
471 
the honey and spirits, and add the lavender water gradually, shaking 
them wed up; then put in the glycerine, and cork. 
THE HANDS. 
A nice clean white hand is the mark of a lady, and every one may pos- 
sess it with a little care. Of course the employment makes a difference, 
but if it is anything that roughens the hands more trouble is xxecessaxy 
to keep them in good condition. 
It is best to always wash them in warm water, and if a little oat-meal 
is thrown in, it is a very good thing, as this has a tendency to soften and 
whiten. Avoid getting the hands very dirty by wearing gloves with the 
tips cut off to do rough work in whenever it is possible. Always dry 
them thoroughly after washing. The recipes given for the care of the 
hands and nails will be found excellent. 
Glycerine Balsam. 
Take 1 oz. of white wax, 1 oz. of spermaceti, i lb. of almond oil, 2 oza. 
of glycerine, i dr. of otto of roses. 
Camphor Balls. 
1 lb. of purified suet, i lb. of white wax, i lb. of camphor, £ oz. otto of 
French lavender or rosemary. 
Imitation Bear’s Grease. 
Take 16 ozs. of hog’s lard, flour of benzoin and palm oil, of each i oz. 
Melt these together until combined, scent as you please, and stir until 
cold. This can be kept any length of time. 
Oil of sweet almonds, 2 ozs.; spennaceti, 4 ozs.; white wax, 2 ozs.; 
camphoi*, i oz.; melt them in a water-bath; run in molds. 
Camphor Ice, 
Chapped Hands. 
Use common copal, or furniture varnish, a thick, viscid, semi-fluid. 
Evexy fax’mer should keep a small, wide-mouthed bottle of this, and 
apply well at night to all chafes, chaps or cuts on human beings or ani- 
mals. The air is thus completely excluded, and the broken surfaces 
rapidly heal up. Glycerine is also excellent for chapped and chafed 
hands. 
Chapped Hands, Paste for. 
Wash i lb. of xxnsalted hog’s lard in soft water, then in rose water, and 
mix it with the yolks of 2 new-laid eggs and a lax-ge spoonful of honey. 
Add enough fine oat-meal or almond paste to work into a paste. OLD DR. (JARLIn’s RECIPES. 
Chapped Hands, Cheap Lotion for. 
Have a pot of strained honey on your wash-stand, and every time you 
wash your hands, dip your ivet finger into the honey and rub it over your 
hands while wet. Wipe them very dry and the skin will be soft even in 
the coldest weather. A little glycerine used daily will have the same 
effect. 
Hands, Chapped. 
3 ozs. of oil of sweet almonds, 1 oz. of spermaceti, and \ oz. of rice 
flour. Melt these over a slow fire, keep stirring till cold, and add a few 
drops of rose oil. 
Cheap Simple Cerate. 
4 parts of lard, 2 parts white wax, and 2 parts spermaceti. 
Camphor Cold Cream, (Otherwise Camphor Ice). 
1 lb. of almond oil, 1 lb. of rose water, 1 oz. of wax and spermaceti, 2 
ozs. of camphor, 1 dr. of otto of rosemary. 
Cold Cream. 
1 oz. of white wax, 1 oz. of spermaceti, 1 oz. of mutton tallow, free 
from kidney fat, 2 ozs. of sweet almond oil, 2 ozs. of glycerine, 12 drops 
of otto of roses. Melt all slowly together in an earthen vessel, pour 
into a soup-plate or bowl, and beat with a silver fork until perfectly 
white and light, then, while it is still warm, put in small earthen pots, 
and cover. 
2. Take i oz. of white wax, and shred it in a basin, with 1 oz. of 
almond oil. Place the basin by the fire till the wax is dissolved, then 
add very slowly 1 oz. of rose-water, little by little, and during this beat 
smartly with a fork, to make the water incorporate, and continue beating 
till it is accomplished, then pour it into jars for use. 
Rose Cold Cream. 
1 lb. of almond oil, 1 lb. of rose-water, 1 oz. of white wax, 1 oz. of 
spermaceti, i dr. otto of roses. Heat the wax and sperm in a water- 
bath, add the otto last. 
Violet Cold Cream, Imitation. 
f lb. of almond oil, \ lb. of huile cassie, 1 lb. of rose-water, 1 oz. of 
sperm and wax, i dr. of otto of almonds. 
Finger-Tips, Dye for. 
Tie i oz. of chippings of alkanet in coarse muslin, and soak it for a 
week in diluted alcohol. Touch the finger-tips with jewelers’ cotton 
dipped in this mixture. OLD DR. CARLIN’S RECIPES. 
473 
Cosmetic Gloves. 
Beat the yolks of 2 eggs with 2 spoonfuls of oil of sweet almonds, to 
this add | oz. of rose-water and 2 dr. of tincture of benzoin. Apph* with 
a brush to the wrong sides of the gloves. Wear the gloves during the 
night; one pair can be worn 2 weeks. The pomade that is left can be 
used for rubbing the hands. 
Cosmetic Gloves. (2.) 
These are white kid gloves which have been turned inside out and 
brushed over with the following compound: Take of spermaceti oint- 
ment i lb.; heat. When the liquid fat has cooled a little, stir in well 
3 drs. of balsam of Peru. In a few minutes pour off the clear portion 
from the dregs, and add 20 or 30 drops of oil of cloves. Pour into 
moulds to harden. 
Hands and Arms, To Improve the Skin of. 
Take 2 oz. of line hard soap—old Windsor or almond soap—and dis- 
solve it in 2 ozs. of lemon juice; add 1 oz. of the oil of bitter almonds, 
1 oz. of oil of tartar; mix the whole, and stir it well till it is like soap, 
and use it to wash the hands. This contains the most powerful agents 
which can safely be applied to the skin, and it should not be used on 
scratches or chapped hands. 
Hands and Arms, To Whiten and Soften. 
Myrrh. 1 oz.; honey, 4 ozs.; rosin, 2 ozs.; rose water, 6 ozs.; mix 
the whole |in one well-blended mass for use, melting the rosin, rose 
water and honey together in a dish over boiling water, and adding the 
myrrh while hot. Rub this thickly over the skin before going to bed. 
Hands, To Soften. 
Fill a wash-basin half full of fine white sand and soap-suds, as hot as 
can be borne. Wash the hands in tins 5 mins, at a time, brushing and 
rubbing them in the sand. The best is flint sand, or the white powdered 
quartz sold for filters. It may be used repeatedly by pouring the water 
away after each washing, and adding fresh to keep it from blowing about. 
Rinse in warm lather of fine soap, and after drying, rub them with dry 
bran or corn meal. Dust them and finish with rubbing cold cream well 
into the skin. 
This removes the roughness caused by house-work and should be used 
every day, first removing ink or vegetable stains with some vegetable 
acid. Always rub the spot with cold cream or oil after using acid on 
the fingers. 
Hands, To Whiten. 
Scrape 2 cakes of brown Windsor soap to a powder, take 1 wine-glass- 
ful of eau de cologne, and another of lemon-juice, and mix well in a 
mould. This, when hard, is an excellent soap for whitening the hands. old dr. carlin’s recipes. 
2. Put 50 grammes of bitter almonds into boiling water, so as to be 
able to take olf their skins easily, let them dry, and then pound them in 
a mortar. Pound separately 30 grammes of cherry-buds, and an equal 
amount of orris root and starch, Mix these powders with the blanched 
almonds, add the yolks of 4 eggs to this and mix it again, wetting this 
paste with 200 grammes of alcohol and 20 drops of essence of roses, or 
any other essence. Warm this mixture over a slow fire, stirring it all 
the time, for fear it should stick to the vessel. You then put this paste 
in a jar, keeping it in a dry place, in order that it may become sufficiently 
dry to be reduced to powder. You can use this powder to wash your 
hands, but it is better to use it dry and to rub the hands with it night 
and morning, which will give the skin all the whiteness and softness that 
it is possible for it to acquire. It can also be used to make wrinkles dis- 
ap pear. 
Musk Soap, To Soften and Whiten the Hands 
Reduce to powder 2 ozs. of marsh-mallow roots, cleaned and dried in 
the shade; to this powder add £ oz. of starch, | oz. of Hour, 3 drs. of 
fresh pineapple kernels, 1 oz. of orange pips, 1 oz. of oil of tartar, the 
same of oil of almonds, and J dr. of musk; to each ounce of the dry 
ingredients reduced to a fine powder, add i oz. of Florence iris; steep 
4 ozs., of fresh roots in orange-flower water; after standing all night, 
squeeze them well and use the mucilage that comes from them to make 
a paste with the powder; when the paste dries, mould it into round balls. 
It will make the hands soft and white. 
Nails, Care of the. 
Keep the nails clean by the daily use of the nail-brush and soap and 
water. After wiping the hands, gently push back the skin which grows 
over the nails, which will prevent the skin cracking around their roots 
and becoming sore. Pare the points of the nails once a week, and avoid 
biting them. 
Nails, To Give a Fine Color to. 
Wash the hands well with nice soap; then the nails must be nibbed with 
equal parts of cinnabar and emery, followed by oil of bitter almonds. 
Nails, To Take White Specks From. 
Melt equal parts of pitch and turpentine, in a small cup; add to it vin- 
egar and powdered sulphur. Rub this on the nails, and the specks will 
soon disappear. 
Nails, Choice Wash for. 
Render down 1 oz. of mutton suet and work it well till it is as smooth 
as pomatum; then shave i oz, of white ourd soap fine and melt it with 
the suet in a new tin pan; as soon as it is thoroughly melted, add 3 ozs. old dr. carlin’s recipes. 
of palm oil; stir while simmering, and take it off the fire as soon as it is 
thoroughly mixed. Pour it into a vessel and stir till it is cool, so that 
the soap will not separate. Perfume as you choose. At night wash the 
hands and dry them well, rub this well upon the nails, then put on some 
light kid gloves, and the nails will be in an excellent condition in the 
morning. 
Nails, To Whiten. 
1 drs. of diluted sulphuric acid, 1 dr. of tincture of myrrh, 4 ozs. spring 
water. After cleansing with white soap, dip the finger in the mixture. 
2. Tincture of myrrh, 1 dr.; diluted sulphuric acid, 2 drs.; spring 
water, 4 ozs; mix. First, cleanse with white soap, then dip the finger 
into the wash. 
To remove warts, the common annual spurge is much more efficacious 
than celandine or than the milky juice of the fig leaf, which removes 
them very slowly. Corns as well as warts may be removed by apply- 
ing the bark of the willow tree burnt to ashes and mixed with strong 
vinegar. 
Warts, to Remove. 
THE SKIN. 
One of the things which is most necessary to be considered because of 
the large share it has in making any one pleasant to look upon, is a good 
complexion. Nature makes a very great difference in her gifts in this 
respect, but those to whom she has not been kind may improve what 
they have received, and those to whom she has given a clear, fine skin, 
may preserve it by attention to the following rules : 
1. Go to bed early and sleep soundly, rising in the morning whenever 
awaking naturally. 
2. Take plenty of exercise in the open air, not enough to feel exhausted 
but to a healthy fatigue. 
8. Bathe frequently in pure rain water, and use plenty of friction in 
order to keep the skin in an active condition. 
4. Do not go into crowded rooms, where the air is vitiated often, nor 
.remain longer than obliged when there. 
5. Do not use cosmetics of whose composition you know nothing. 
Often there are mineral substances contained in them which are injuri- 
ous to the skin. 
There are general rales which will apply to everybody, no matter 
what the individual condition of health. 
Often in the spring, when the first warm days come, the system 
becomes disordered, and the complexion looks yellow or sallow. When 
this is the case, some simple thing to cleanse the blood will bring back 
the fresh hue to the skin and invigorate the system generally. For this 
purpose the following is recommended: 
Boil hr., in 1 gal. of water, i oz. each of spruce, hemlock, sarsparilla 
bark, yellow dock, burdock and dandelion; strain while it is hot, and 
add 10 drops of oil of spruce and sassafras mixed; when it is cold, add 
J lb. of brown sugar and cup of yeast; cover it tight and let it stand old dr. carlin’s recipes. 
about 12hrs., and then bottle. Use it as an iced drink whenever desired, 
or quite freely. 
After these general rules have been carried out, such little aids to add 
to the beauty of the complexion as are given here may be used with 
safety and with pleasant results. 
Almond Bloom. 
Brazil dust, 1 oz.; water, 3 pts.; boil, strain, and add 6 drs. of isin- 
glass, 2 of cochineal, 3 of borax, and 1 oz. of alum; boil again, and strain 
through a fine cloth. Use as a liquid cosmetic. 
Borax Water, Uses of. 
Borax water will instantly remove all soils and stains from the hands, 
and heal all scratches and chafes. To make it, put some crude borax in 
a large bottle and fill with water. When the borax is dissolved, add 
more to the water, until at last the water can absorb no more, and a 
residium remains at the bottom of the bottle. To the water in which the 
hands are to be washed, pour enough from this bottle to make it quite 
soft. It is very cleansing and very healthy. By its use the hands will 
be kept in excellent condition—smooth, soft and white. 
Pure Carmine. 
This may be safely used, as it is made from cochineal. The best way 
to detect adulteration is to fill a small silver thimble successively with 
different sorts. The best kind will not weigh more than or | of the 
poorest, which is adulterated with vermilion and red lead, and thereby 
increased in weight. 
Chaps and Sunburn, Lotion for. 
Best glycerine, f oz.; 6 drs. powdered borax; rose water or elder flower 
water, 12 ozs.; mix well. 
Comedones. 
These are minute particles of coagulated lymph, which close the, 
orifices of some of the pores or exhalent vessels of the skin. They may* 
be got rid of, and prevented from returning, by washing with tepid 
water, by proper friction with a towel and by the application of a little 
cold ci'eam. The following lotions are recommended : ■ 
1. 20 to 60 grs. of sulphate of zinc, mixed with 1 pt. of distilled rose- 
water. 
2. Fluid potash, 1 dr., oil of sweet almonds. 1 oz. Shake well together 
and then add 1 oz. of rose-water and 6 ozs. of pure water. Rub the face 
for some time with a rough towel and then cover with the lotion. 
3. Twice a day wash the face with warm water, and rub dry with a 
coarse towel. Then with a soft towel rub in the following lotion: 2 ozs. 
of white brandy, 1 oz. of cologne, and % oz. of liquor potassa. Some 
prefer sulphur soap to any of the above, as it not only cleanses the skin, 
but imparts a remarkable freshness to it. OLD DE. CARLIN’S EECIPE8. 
477 
4. Take 86 grs. of subcarbonate of soda, and put it in 8 ozs. of distilled 
water, perfumed with 6 drs. of essence of roses. Bathe the part affected. 
Complexion, Milk of Almonds for. 
Pour boiling water over i lb. almond meats for 8 or 4 mins.; pour this 
off and put on cold water for a minute or so; then pour off again, and 
with the fingers slip off the skin of all the meats; now rub them and add 
i oz. of white soap in a mortar or bowl to a fine pulp for 10 or 15 mins., 
then add 1 qt. of rose-water and rub to a milky appearance; strain and 
bottle for use. Apply after washing by means of a towel or cloth. 
Freckles, To Remove. 
1. Wash the skin at night with elder flower water, and apply the 
following ointment: Simmer together gently 1 oz. of Venice soap, j oz. 
of deliquated oil of tartar, and i oz. of oil of bitter almonds. When it 
thickens add 3 drops of oil of rhodium. Wash off the ointment on 
rising. 
2. Another remedy is, lemon juice, 1 oz., powdered borax, dr., 
sugar, h dr. Let it stand a few days in a glass bottle, and apply occa- 
sionally. 
3. Squeeze the juice of a lemon into 4 pt. of milk, and add a tea- 
spoonful of brandy. Boil and skim, then add 1 dr. of alum. 
4. Take finely powdered nitre (saltpetre), and apply it to the freckles 
with the finger moistened with water and dipped in the powder. Con- 
tinue this until the freckles disappear. 
Freckle Lotion. 
Take 1 lb. of clear ox gall, 4 dr. each of camphor and burned alum, 1 
dr. of borax, 2 ozs. of rock salt, and the same of rock candy. Mix and 
shake well several times a day for three weeks, until the gall becomes 
transparent; then strain it very carefully through filtering-paper, which 
may be had of the druggists. Apply to the face during the day, and 
wash it off at night. 
Freckle Wash. 
Mix 1 dr. of muriatic acid, | pt of rain-water, 4 teaspoonful of spirits 
of lavender, and apply the mixture 2 or 3 times a day to the freckles, 
with a bit of linen or a camel’s hair pencil. 
Cosmetic Juice. 
The following will cleanse tjie skin and brighten the complexion won- 
derfully: Having made a hole in a lemon and filled it with sugar-candy, 
close it with gold-leaf applied over the rind that was cut out, and roast 
it in hot ashes. Whenever you wish to use the juice, squeeze out a little, 
through the hole previously made, upon a piece of cloth and wash the 
face with it. OLD DR. CARLIN’S RECIPES. 
478 
Nose, To Cure Enlargement and Redness of. 
Muriate of ammonia, 1 dr.; tannic acid, | dr.; glycerine, 2 ozs.; rose 
water, 3 ozs.; saturate apiece of cotton with the mixture, and bind it on 
the nose nightly until a cure is effected. 
Pimples, To Remove. 
1. Mix 3 ozs. of spirits of wine and A dr. of liquor of potassa. This 
mixture should be applied to the pimples with a camel’s hair pencil. If 
too strong, A oz pure water may be added to it. 
2. A weak solution of carbolic acid in rain water will cure summer 
pimples and simple eruptions. 
Cambou’s Rouge Powder. 
1 lb, of alum, 1 oz. of white sugar, 1 oz. of gum arabic, 1 oz. of car- 
mine; mix, and reduce the whole to an impalpable powder and strain 
through a fine cloth. This powder cures ringworms, red blotches and 
pimples. Tie it up loosely in a bag, moisten with fresh water and rub 
gently over the skin. 
Rose Face Powder, 
7 lbs. of wheat starch, dr. of rose pink, 2 drs. of otto of rose, 2. drs. 
of otto of santal. 
12 lbs. of wheat starch, 2 lbs. of orris root powder, | oz. of otto of 
lemon, i oz. of otto of bergamot, 2 drs. of otto of cloves. 
Violet Powder. 
Devoux French Rouge. 
Carmine, £ dr.; oil of almonds, 1 dr.; French chalk, 2 ozs.; mix well. 
This makes a dry rouge. 
Milk of Roses. (Rouge). 
Mix 4 oz. of oil of almonds, 40 drops of oil of tartar, and A pt. of rose 
water; add carmine until it is of the proper shade. 
Skin, Cosmetic to Soften and Whiten. 
Take finest pale honey, 4 ozs.; best glycerine, 1 oz.; unite by a gentle 
heat; when cold, add rectified spirits, 1 fluid oz.; essence of ambergris, 
6 drops; bottle at once. 
Skin, Discolored. 
Moles, freckles, sunburn, etc., result from a diseased action of rheskin. 
Do not meddle with moles. The best lotion for sunburn is made of 2 ozs. 
of lime water and 2 ozs. of flaxseed oil. This is also good for freckles; or old dr. carlin’s recipes. 
479 
you may mix 5 grs. of corrosive sublimate and | pt. of almond mixture, 
and use. If the skin becomes bleached in spots, apply any kind of stim- 
ulating liniment. 
Skin, To Make Fair and Smooth. 
Mix 1 spoonful of the best tar in 1 pt. of pure olive or almond oil, by 
heating the two together in a tin cup set in boiling water. Stir till com- 
pletely mixed and smooth, putting in more oil if the compound is too 
thick to run easily. Rub this on the face when going to bed, and lay 
patches of soft, old cloth on the cheeks and forehead, to keep the tar 
from rubbing off. The bed linen must be protected by old sheets folded 
over the pillows. The odor, when mixed with oil, is not strong enough 
to be unpleasant — some people fancy its suggestion of aromatic* pine 
breath — and the black, unpleasant mask washes off easily with warm 
water and soap. The skin comes out, after several applications, soft, 
moist, and tinted like a baby’s. 
Skin, French Compound for. 
4 lbs. of butter, 4 lbs. of oil of sweet almonds, 6 lbs. of common white 
soap, 8 lbs. of decoction of marsh-mallow, 1 pt. of alcohol. Melt and 
heat the above mixture in a stone-ware vessel, stirring well all of the 
time; when the whole is thoroughly incorporated, pour out, to cool. 
Perfume as you choose. A piece the size of a filbert, well rubbed on, is 
enough for washing the hands. 
Skin, Iodine Lotion for Eruptions on. 
Iodide of potassium, 30 grs., iodine, 15 grs., soft, filtered water, 1 pt., 
add only 2 tablespoonfuls of the water at first, and when the solids are 
dissolved, add the remainder. 
Skin, To Make Soft. 
Mix 3 ozs. of ground barley, 1 oz. of honey and the white of 1 egg to 
a paste. Spread this over the face, and let it remain all night. In the 
morning wash it off with warm water. Repeat this every night for at 
least 3 weeks. After that once a week. This is said to make the skin 
very fine and soft. 
Soap for Delicate Complexions, 
Beat 2 ozs. of blanched bitter almonds to a paste in a mortar with 
ozs. of tincture of benjamin; then add 1 lb. of white soap cut in small 
pieces and a little piece of camphor. This is a perfectly harmless 
preparation and cleanses and assists the complexion. 
Strawberry Water for Spots on the Face. 
This liquid is distilled from strawberries, and when wood strawberries 
are used for the purpose, the water is very fragrant. Ladies use straw- 
berry water to remove freckles and spots on tTie face. 480 
old dk. carlin’s recipes. 
Sunburn, Wash for. 
Mix 1 dr. of Roman alum, 1 dr. of camphor, 8 drs. of borax, \ oz. of 
sugar-candy, and 1 lb. of ox-gall; stir well for 10 mins, or so, and repeat 
the stirring 3 or 4 times a day for a fortnight, when it will be clear and 
transparent. Then strain the mixture and bottle it for use. 
Tan and Freckle Recipe. 
4 lbs. of good hard soap, shave fine and dissolve in 10 qts. of boiling 
soft water; add 1 oz. of salts of tartar, and 3 ozs. of borax. Then take away 
from the fire and set to cool; then add 1 oz. of liquid ammonia, 2 ozs. of 
glycerine and 10 drops of oil of sassafras. 
Tan, To Remove. 
Put a quantity of elder-flowers into a jug, pour boiling water on 
them, let the mixture stand 24 hrs., and strain through muslin. Wash 
the face every morning with the decoction. It is good also for sunburn 
and to beautify the skin. 
Another method recommended is bathing the face in lemon-juice 
mixed with glycerine. It will remove tan and freckles in a few days if 
the individual be not exposed to the sun. 
Rose Water. 
Place some roses in water to which may be added 1 or 3 drops of 
vitriolic acid. The water will assume the color and become impregnated 
with the aroma of the flowers. Be careful not to use more than 1 or 2 
drops of the acid. 
Wrinkles, To Remove. 
To 1 fluid oz. of tincture of gum benzoin add 7 fluid ozs. of distilled 
rose-water and i oz. of glycerine. Bathe face, neck and hands with it 
at night, letting it dry on. Wash off in the morning with a very little 
pure white castile soap and soft water. If the water is hard, add a 
little dissolved borax. This is a famous cosmetic, and has been sold 
under various names. It is an excellent remedy for tan, sunburn and 
freckles also. 
Pomade, To Remove Wrinkles. 
Place 3 ozs. of juice of onions, 3 ozs. of white lily, 3 ozs. of honey, and 
1 oz. of white wax in a new tin pan, and put in a warm place till the 
wax is melted; stir constantly with a wooden spoon till it grows quite 
cold. Apply at night and do not rub it off till morning. This is an 
excellent ointment for removing wrinkles. 
Wrinkles and Freckles, Pomade for, 
Oil of almonds 4 ozs., lard, 3 ozs,, spermaceti 1 oz.; melt, add of 
expressed juice of house-leek 3 fluid ozs., and stir until the mixture 
hardens. A few drops of perfumery may be added. old dr. carlin’s recipes. 
481 
TEETH, BREATH. ETC. 
It is important to preserve the teeth as long as possible, not only be- 
cause they are so necessary to good looks, but that they are requisite for 
comfort. If people would begin in early youth to use the care which 
they often do in after life, the work of the dentist, so far as making sets 
of new teeth is concerned, would be vastly diminished. 
Of course, the first thing after a healthy stomach—which last has much 
to do with the soundness of the teeth — is perfect cleanliness. They 
should be cleaned in the morning, after each meal, and before retiring 
to rest. Use a soft brush and either warm or cold water, avoiding either 
extreme. Do not let tartar—which is the hard, yellow substance often 
found at the base of the teeth—accumulate, but go at once to a dentist 
and have it removed. 
It is necessary to be cautious in the use of tooth powders, some of 
which are so coarsely prepared as to do more injury than good. This 
united to excessive friction, will often hurt the gums and injure the 
enamel. Pure water is as good a dentifrice as can be used, if properly 
applied, and often enough, but the powders and paste which follow are 
harmless, and will be found often beneficial. 
If the teeth and gums are in good order the breath is apt to be sweet, 
otherwise it will not be, and there is nothing more disgusting than to 
have a disagreeable odor proceeding from the mouth every time the 
breath is expelled. Pastilles may partially conceal this, but it cannot 
entirely. Hence this is another potent reason for good care of the teeth 
and gums. 
Breath, Aperient and Tonic Draught for. 
Mix 6 drs. of epsom salts, 2 drs. of rhubarb in powder, 1 oz. of tincture 
of gentian, 3 ozs. of compound infusion of roses, 4 ozs. of distilled water. 
2 spoonfuls of this should be taken every morning, or every other morn- 
ing, an hour before breakfast, for a month. 
Breath, Refreshing Draught for. 
A pleasant refrigerant and tonic draught is made by putting from 5 to 
10 drops of hydrochloric acid in i a tumbler of spring water, adding a 
little lemon juice and loaf sugar rubbed on lemon peel to flavor it to suit 
the taste. Take this 3 times a day for 1 month or 6 weeks, and afterward 
take it occasionally. 
Bad Breath, Pastilles for. 
3 ozs. of chocolate, 1 oz. of charcoal, 1 oz. of sugar, 1 oz. of vanilla, 
mucilage, a sufficient quantity to make a paste. Make into 5 gr. lozen- 
ges, and take 4 or 5 daily. 
Breath, To Sweeten. 
1. Make a tincture by bruising and putting into \ pt. bottle, with 
1 gill of alcohol, 1 dr. each of cloves, nutmeg, cinnamon, carraway 482 
old dr. carlin’s recipes. 
seeds, orris root and orange peel; cork well, and shake it night and 
morning for a -week or 10 days; strain and press out; add 5 drops each 
of lavender and otto of rose. A few drops of this on sugar and eaten 
will make the breath very pleasant for some time. Of course a bad 
breath proceeds from disease, and it cannot be permanently cured until 
the cause is removed. 
3. Chlorate of lime in powder, 3 drs.; distilled water, 3 ozs.; reduce 
the chlorate with a glass pestle in a glass mortar; add a third of the 
water, stir and pour off, as directed before, till all is added. To this add 
3 ozs. of alcohol, in which is dissolved 4 drops of the volatile oil of roses, 
and 4 drops of perfumer’s essential oil. One-half a teaspoonful of the 
solution in a wine-glass of water is to be used at a time as a tooth-wash 
and gargle for the mouth and gums. 
3. Put from 5 to 10 drops of muriatic acid in a wine-glassful of boil- 
ing water, and flavor with a little lemon juice and peel. Take the above 
drink 3 times a day for 6 weeks, and if beneficial, continue taking it 
occasionally after the expiration of that time. 
Charcoal Dentifrice. 
Take 4 ozs. of powdered charcoal, 8 ozs. of powdered yellow bark, 1 oz. 
of powdered myrrh, and i oz. of powdered orris root. 
Sore Gums and Nipples, Lotion for. 
5 drs. powdered borax, filtered soft water, \ pt.; mix and bottle. To 
be applied 3 times a day or oftener. 
Balsam for Chapped Lips. 
Mix 3 teaspoonfuls of clarified honey with a few drops of lavender 
water, or any perfume that you may prefer. Anoint the lips with 
this frequently. 
Lips, Cream Imperial for. 
White wax and spermaceti, 1 oz, each; oil of sweet almonds, 5 ozs.; 
melt together and add Mecca balsam, 1 dr.; stir until the mass cools, 
then add 10 grs. of powdered acetate of lead. 
Lips, Harmless Coloring for. 
1 oz. of spermaceti, 3 ozs. of oil of sweet almonds and 4 oz. of rice flour; 
melt these over a slow fire, keep stirring till cold, and add a few drops 
of rose oil; mix a sufficient quantity of alkanet powder to make a desir- 
able color. 
Lip Rouge. 
Take cold cream, add £ as much again wax as is usually put in it, and 
a few drs. of carmine. 
Red Lip Salve. 
Take of white wax, 4 ozs.; olive oil, 4 ozs.; spermaceti, £ oz.; oil of 
lavender, SO drops; alkanet root, 3 ozs; macerate the alkanet for 3 or 4 OLD DK. CARLIN’S RECIPES. 
483 
days in the olive oil, then strain and melt it in the wax and sperma- 
ceti; when nearly cold, add the oil of lavender, and stir it until quite 
firmly set. 
2. Melt, in a jar placed in a basin of boiling water, i oz. each of white 
wax and spermaceti, flour of benzoin, 15 grs., and \ oz. of oil of almonds; 
stir until the mixture is cool. Color red with 2 cts. worth of alkanet root. 
Lips, Salve for. 
1. 1 oz. of white wax, 1 oz. of beef marrow and 3 ozs. of white poma- 
tum should be melted together; to these may be added some bits of alka- 
net root, tied in a piece of muslin. 
2. Melt i lb. of fresh lard and ozs. of white wax in a pan over a 
slow fire; fill a small tin dish with water, and add a few chips of alkanet 
root; boil this until it is of a beautiful red color; strain some of it and 
mix it with the other ingredients. Scent it with whatever extract you 
prefer, and pour it into small white jars or boxes. 
French Lip Salve. 
Mix together i oz. each of finely-powdered nitre and alum, 2 ozs. of 
white wax, 16 ozs. of fresh lard, and sufficient alkanet to color prettily. 
Lips, White Salve. 
1. Oil of almonds, spermaceti, white wax and white sugar candy in 
equal parts, melted together, form a good white salve for the lips and 
cheeks in cold weather, 
2. Melt together 2 ozs. of oil of almonds and 1 dr. each of white wax 
and spermaceti; while warm, add 2 ozs, of rose water, and orange-flower 
water i oz. 
Pastilles. 
Benjamin, 2 ozs.; cascarilla, 1 dr.; myrrh, \ oz.; oil of nutmeg and oil 
of cloves, of each 15 drops; nitre, 1 dr.; charcoal, 1£ ozs.; mucilage, 
enough to make into a mass; then divide into shapes and dry. 
Orris Tooth Paste. 
Take 3 ozs. of powdered orris root, i oz. of alum, 1 dr. each of oil of 
cloves and nutmeg, 1 lb. of Paris white, and i lb. of rose pink. Mix 
with these ingredients enough cold honey to Sake a smooth paste. 
Tooth Powder. 
1. 2 ozs. of Peruvian bark, 2 of myrrh, 1 of chalk, 1 of Armenian 
bole, and 1 of orris root. 
2. i oz. of powdered orris root, 3 ozs. of powdered charcoal, 1 oz. of 
Eowdered Peruvian bark, i oz. of prepared chalk, 20 drops of oil of 
ergamot or lavender Work well together in a mortar until thoroughly 
incorporated. 484 
OLD DE. OAKLINGS KECIPES. 
Tooth Powder, Highly Preservative. 
Take of prepared chalk and washed sulphur, of each 1 oz., powdered 
myrrh and Armenian bole, of each 3 drs. Mix. 
Teeth and Gums, Preservative Tincture for. 
Mix 4 drs. of camphor, 1 oz. of tincture of myrrh, 1 oz. of tincture of 
bark and 1 oz. of rectified spirits of wine, and put into a wine-glass 30 
or 40 drops of the mixture. Before using tooth powder, pour a little of 
this upon your brush, and when the teeth are clean, wash the teeth, 
mouth and gums with the remainder. This will prevent ordinary 
toothache. 
Teeth and Gums, Borax Wash for. 
Put 2 ozs. of borax into 3 lbs. of boiling water, and when dissolved, 
but before it is cold, add 1 teaspoonful of camphor. Put a tablespoonfui 
of this with 1 of tepid water, and apply daily with tepid water. It is 
excellent for teeth and gums. 
Teeth and Gums, Wash for. 
Squeeze out the juice of j of a lemon, with which mix thoroughly 1 
spoonful of claret or port wine, 10 grs. of sulphate of quinia, and a few 
drops of cologne water. Keep it for use in a closely-stopped bottle. 
Tooth Wash. 
Put 3 ozs. of fine-ground myrrh, 3 of Peruvian bark, 2 of orris root and 
3 tablespoonfuls of white sugar into a large bottle; fill it with alcohol, 
shake it thoroughly, and let it stand for a week; at the end of the week 
pour off all that is clear into another bottle; 3 ozs. of white oak bark 
should then be steeped a long time in 1 qt. of water, boil it down to a 
pint and add it to the alcohol which has been poured off clear, and it will 
then be ready to be used. To make more of the wash, fill the bottle 
containing the myrrh again with alcohol. 
Bouquet de la Reine. 
PERFUMERY. 
A highly fragrant and much esteemed perfume for the handkerchief, 
etc., is compounded as follows: Oils of bergamot and lavender, of each, 
30 drops; neroli, 15 drops; oils of verbena and cloves, of each, 5 drops; 
essence of musk, ambergris and jasmine, of each, i dr.; rectified spirit 
of wine, 3 ozs.; mix. 
Benzoin, Tincture of. 
Macerate 8 ozs. of powdered benzoin in 2\ qts. of alcohol until dis- 
solved, then filter it and bottle; cork closely. old dr. carlin’s recipes. 
485 
Cologne Water. 
Take 3 drs. of oil of orange, 2 drs. of oil of lemon, 2 drs. of oil of rose- 
mary, 1 dr. of oil of lavender, 1 dr. of oil of bergamot, 4 dr. of oil of 
wintergreen, 26 drops of oil of cinnamon, 15 drops of oil of cloves, and 
1 qt. of rectified spirits of wine. 
Cologne Water. (2.) 
Take 5 drops of oil of cinnamon, 14 drs. of oil of rosemary, 4 gr. of 
musk, 14 drs. of oil of bergamot, and 25 drops of oil of neroli. Mix all 
the ingredients together, and add them to 1 qt. of pure alcohol. 
Cologne Water. (3.) 
Take 4 oz. of oil of bergamot, 4 oz. of oil of lavender, 4 oz. of oil of 
jessamine, 15 drops of oil of rosemary, 6 drops of oil of cinnamon, 6 
drops of oil of cloves, 6 drops of oil of neroli, 3 grains of musk, and 1 qt. 
of alcohol. 
To 1 gallon of alcohol put 12 drs. each of oil of lavender, oil of berga- 
mot, and essence of lemon, 4 drs. of oil of rosemary, and 12 drops of oil 
of cinnamon. 
Cologne Water. (4.) 
Eau-de-Cologne. 
4 pts. of rectified spirits of wine, 1 oz. of oil of bergamot, 4 oz. of oil 
of lemon, 4 dr. of oil of rosemary, f dr. of oil of neroli, 1 dr. of oil of 
English lavender, 1 dr. of oil of oranges. Mix well and filter. If this 
would make more than you desire, smaller quantities can be taken in 
the same proportions. 
Florida Water. 
Dissolve 1 oz. each of oil of lavender, oil of bergamot, and oil of 
lemon, and of oil of cinnamon and cloves 1 dr. each, in 4 gal- 90 per 
cent, of alcohol; add 1 gal. of water and filter. 
Heliotrope, Extract of. 
4 pt. of spirituous extract of vanilla, 1 gill of spirituous extract of 
French rose pomatum, 2 ozs. of spirituous extract of orange-flower 
pomatum, 1 oz. of spirituous extract of ambergris, 5 drops of essential 
oil of almonds. 
Patchouly, Extract of. 
1 gal. of rectified spirits, 14 oz. of otto of patchouly, 4 oz. of otto 
of rose. 
Hungary Water, 
To 1 pt. of proof spirits of wine put 1 oz. of oil 01 rosemary, and 2 
drs. of essence of ambergris; shake the bottle well several times, then 486 
OLD DR. CARLIN’S RECIPES. 
let the cork remain out 24 lire. After a month, during which time 
shake it daily, put the water into small bottles. 
Lavender Compound. 
Procure a quantity of lavender blossoms, put them in a qt, of brandy, 
and let them stand in a warm place for 8 or 4 weeks; then pour off the 
liquor, and add to it 2 nutmegs, bruised fine, i oz. of cloves, £ Oz. of 
mace, 1 oz. of cinnamon, a large teaspoonful of cochineal, and 2 ozs. of 
loaf sugar. Let the mixture stand again for 3 or 4 days; you may then 
pour another pint of brandy on the blossoms, and let them remain thus 
until you desire to use the compound; add the liquor then to the spice, 
bottle it, and keep it well corked. 
Lavender Water. 
The following mixture should stand a week before it is used: 2 drs. of 
oil of lavender, | dr. of oil of bergamot, 1 dr. of essence of musk, 13 
ozs. of spirit of wine, 5 ozs. of water. 
Lavender Water. (2.) 
Take 2 ozs, of the oil of bergamot, 1 oz. of the oil of lavender, 20 
drops of the oil of cloves, | oz. of the tincture of musk, and pt. of 
alcohol. 
Perfume, Lily of the Valley. 
Mix together | pt. of extract of tuberose, 2 ozs. of extract of orange- 
flower, 1 oz. of jasmine, 3 ozs. of extract of vanilla, i pt. extract of rose, 
I pt. of extract of cassia, and 3 drops of otto of almonds. Keep for 4 
weeks, when it is fit for use. 
Myrtle, Imitation Essence of. 
1 pt. of extract of vanilla, 1 pt. of extract of roses, i pt. of extract of 
orange-flower, i pt. of extract of tuberose, and 2 ozs. of extract of jas- 
mine. Keep 2 weeks before using. 
Pleasant Perfume, 
And also a preventive against moths, may be made of the following 
ingredients: Take cloves, carraway seeds, nutmeg, mace, cinnamon 
and Tonquin beans, of each 1 oz.; then add as much Florentine orris 
root as will equal the other ingredients put together. Grind the whole 
well to powder and then put it in little bags among your clothes, etc. 
Rose Water. 
Add 10 drops of otto of roses and 1 oz. of loaf sugar to 1 gill of spirits 
of wine; mix in a mortar, and put into 1 qt. of soft water. 487 
OLD DK. CABLIN’S EECIPE3. 
Scent Bags. 
Take 2 ozs. of bruised coriander seed, 2 ozs. of bruised calamus, i oz. 
of bruised mace, J oz. of bruised cinnamon, i oz. of bruised cloves, 2 ozs. 
of powdered orris root, 1 oz. of lavender flowers, and i oz. of musk. 
Mix the ingredients together, and stitch a portion in small silk bags. 
Tube Rose, Essence of. 
Place the flowers in alternate layers with cotton or sheep’s wool, 
impregnated with the purest oil of olives, in a porcelain-lined 
kettle, closely covered, and kept for 12 hours in a water-bath; remove 
the flowers and substitute fresh ones; repeat this process until the oil is 
sufficiently scented; then mix the cotton or wool with the purest spirit 
of wine and distil in a water-bath. 
Extract of Verbena. 
1 pt. of rectified spirits, 3 drs. of otto of lemon grass, 2 ozs. of otto of 
lemon peel, | oz. of otto of orange peel. 
Violet Perfume. 
1. Put £ oz. of orris root, broken in small pieces, in a bottle with 2 ozs, 
of alcohol; cork it tight and shake well. After 4 or 5 days a few drops 
of this on a handkerchief will leave the odor of fresh violets. 
2. Drop 12 drops of oil of rhodium on a piece of loaf sugar; grind this 
well in a glass mortar, and mix it thoroughly with 3 lbs. of orris root 
powder. This will resemble the perfume of violet. If more oil of rho- 
dium be added, a rose perfume, instead of violet, will be produced. 
FOR GENTLEMEN. 
Baldness, Hair Oil to Prevent. 
Take 1 lb. of green southernwood, and boil it in pts. of sweet oil, to 
which add 1 pt. of port wine. Strain it through a, fine linen bag 3 times, 
adding fresh southernwood each time. After adding 2 ozs. of bear’s oil, 
replace it near the fire in a covered vessel, until the ingredients are 
thoroughly incorporated, and then bottle it closely. 
Breath, To Sweeten After Using Tobacco. 
Chlorate of sodium, 24 grs., powdered sugar, 1 oz,, gum-tragacanth, 20 
grs., perfumer’s essential oil, 2 drs. Powder the chlorate in a glass 
mortar; put the powder in a cup, and pour in a little water, let it settle 
and pour off. Repeat the process 3 times with fresh water, filtering 
what is poured off each time, and mix the gum and sugar with it, add- 
ing the perfume last. 488 
OLD DB. CABLIN’S EECIPE8. 
Charcoal Tooth Paste. 
Make a smooth paste of cold honey, ozs., 2 ozs. of finely powdered 
willow charcoal, and 1 dr. of finely powdered chloride of potassa. This 
is a good deodorizer for the teeth and breath after smoking. 
The Art of Shaving Made Easy. 
Immediately before applying the lather, wash your beard well with 
soap and cold water and rub it dry. The more lather you use and the 
thicker it is the easier you will shave. Warm water should never be 
used, as it makes the face tender. In cold weather close your razor and 
place it in your pocket or under your arm to warm it. The best time 
to shave is just after leaving your bed or bath. Put your shaving- 
brush away with the lather on it. Before putting your razor away 
always wipe and strop it. As the razor is only a very fine saw, it 
should be moved in a sloping direction, holding it nearly flat to the 
face, and drawing the skin as tight as possible with the left hand, so as 
to present an even surface and to throw out the beard. 
Razor, To Hone. 
Keep the surface of the hone perfectly level. Hold the razor flat on 
the hone, and do not raise the back, or it will induce a round or thick 
edge. The razor should be drawn from heel to point, alternating the 
sides at each stroke, and the action always against the edge. If the 
edge is wiry and thin enough to turn, strop it on a coarse strop, draw- 
ing the edge frequently over the thumb nail until it is smooth, then 
finish on a fine strop and the palm of the hand. 
Razor, To Sharpen. 
Put the razor for i hr. into water to which has been added 1-20 of its 
weight of muriatic or sulphuric acid, and after a few hours set it on a 
hone. The acid acts as a whetstone, by corroding the whole surface 
uniformly, so that all that is needed is a smooth polish. 
Razors, Paste for. 
1. Take equal parts of black lead, jewelers’ rouge, and prepared suet. 
2. Rub some emery with enough water to make a smooth paste; stir 
this into a large quantity of water, after the coarser particles have set- 
tled, decant the fluid into another vessel and let it settle; decant the 
clear water and dry the sediment. Mix this with lard or tallow, or 
make a mixture of these with neat’s-foot oil. 
Strop for Razors, 
Razor strops made of leather glued on a wooden holder are apt in 
time to round the edge of the razor by allowing the blade to sink in the 
leather. A piece of Russia leather, strained tight as a dram on a curved 
or bowed piece of wood is the best strop that can be made. old dr. carlin’s recipes. 
489 
To Strop a Razor. 
The pressure should be directed on the back of the razor which should 
never be raised from the strop, as pressing on the edge of the razor in 
stropping soon rounds it. If you shave from heel to point of the razor, 
strop it from point to heel, but if you begin with the point in shaving, 
then strop it from heel to point. The soap and damp so soon rust the 
fine edge of the razor that if you put it away once without stropping it, 
or otherwise perfectly cleaning the edge, you cannot expect to shave 
easily or well. Razors should always be wiped with soft plate leather 
(chamois leather). 
Shaving Paste. 
1. Take i oz. each of white wax, spermaceti, and almond oil; melt, 
and while warm, beat in 2 squares of Windsor soap, previously reduced 
to a paste with a little rose water. 
2. Take 4 ozs. of Naples soap, 2 ozs. of powdered castile soap, 1 oz. of 
honey, 5 or 6 drops each of essence of ambergris, and oils of cassia and 
nutmegs. These produce a good lather, with either hot or cold water. 
3. Take 4 ozs. of white soft soap, fine honey soap, sliced, 2 ozs., olive 
oil, 1 oz., 2 tablespoonfuls of soft water, and 2 drs. of carbonate of soda. 
Melt them together and make a paste, adding a little proof spirit, and 
perfume to the fancy. TRAPPING, TANNING AND FISHING. 
TRAPPING. 
Trapping may be carried on successfully during at least six months in 
the year—from the first of October until the middle of April. All furs 
are better in winter, but from the first of May until the middle of 
October they are worthless. More trapping is done late in the fall 
and early in the spring than at any other time. All fur-bearing animals 
shed their coats, or at least the finest, thickest part of them, as warm 
weather approaches, having a new growth of it in the fall to pro- 
tect them in winter, which accounts for their value then. This is 
indicated by the color of the inside part of the skin, which becomes 
brown and dark as summer approaches, showing that the best fur is 
gone; but grows light-colored, and, in winter, when the fur is in the best 
condition, is perfectly white. It is then called “prime” by the fur 
dealers, the fur being glossy, thick and of the richest color, and the tails 
of such animals as the marten, mink, and fisher, being full and heavy. 
Muskrats and beavers are not thoroughly prime until nearly the middle 
of winter, but other animals are prime about the first of November, 
The exact period at which furs become prime varies with the latitude, 
the more northern being a little in advance. Much poor fur is caught, 
as trapping is often begun too early ; this must be sold at low prices, and 
is not of profit to those who handle it. Skins must be cared for and 
properly cleaned and prepared if you would realize the utmost from them. 
The skins of animals that have been shot are not valued as highly as 
from those that have been trapped, for the shot not only make holes in 
the skin, but furrows, as well as shaving off the skin. The trapper 
should visit the trap often so that the skin will not become tainted, and 
should attend to the skinning and curing as soon as possible after the 
animal is dead and dry. All superfluous flesh and fat must be scraped 
off, but care must be taken not to go deep enough to cut the fibre of the 
skin. The skins should be dried in a cool, shady place, never in the sun 
or by a fire. Simply stretch and dry them as they are taken from 
the animal, never using any preparation, and n*>t even washing them. 
In setting a trap, three things are to be secured : that the animal will 
go to it, that it shall catch him, and that when once caught he shall not 
be able to make his escape. Smoke the trap in burning hemlock, cedar 
or juniper boughs, dipped in the blood of pigs that have just been 
killed, or let the blood of a chicken run over it, dipping it in melted fat 
or while warm rubbing it with a ball of beeswax. In baiting a rabbit- old dk carlin’s recipes. 
491 
trap, however, your hands must not be greasy, as rabbits always avoid 
any kind of grease. When trapping on the farm, all appearance of 
preparation must be avoided. If you wish to catch a fox or raccoon, 
arrange a place with sawdust, hay-seed, chatf, and chicken feathers, 
several inches deep, and scatter food adapted to the animal to be caught 
through it. When you have certain indications that the place has been 
visited by the animal, set the trap—which must be free from the smell 
of iron—and cover it with the material you have used, scattering bits of 
food here and there, and the creature you are trying to catch will 
probably be there in the morning. Instead of this you can set your 
trap under water about 3 or 8 ins., hanging the bait above it on a sapling 
or spike, so that the animal will have to stand on the trap to get it; or 
plant the trap, covering it well, by the side of a barn, smoke-house or 
pig-pen, or at the foot of an old stump, hanging the bait above it so that 
in trying to get the bait the animal will step into it. The trap must be 
secured by a weight of wood or metal, by a weight or stick that will 
pull it into the water and drown it, or by a bent sapling that will pull it 
up into the air. As animals can easily gnaw anything like rope or hide, 
a short light chain should be attached to every iron trap. No spring is 
needed if you are catching animals simply to get rid of a nuisance, but 
if for fur, you must hoist the land animals into the air, so that they 
cannot damage themselves, and if water animals you must drown them 
quickly. To attain the former result bend over a sapling with a stout 
cord attached containing the bait, a small part of the cord continuing 
down to the trap, and being fastened slightly by a notched peg driven 
into the ground. The struggles of the animal when caught will free 
the cord, and the sapling will spring hoisting the animal into the air. 
If the trap is set in water, fasten it by a ring, at the end of a chain, to 
a pole running out into deep water, the pole being fastened in its position 
and securely anchored so that the trap may not go too far down the 
stream. When the animal is caught, his struggles will make the ring 
go farther and farther down the stick, and the weight of the trap will 
finally drown the animal. 
The best baits are strong smelling substances, and if in any way 
the smell of the animal to be caught can be given to the bait, 
it will surely entice the animal to the trap. To make beaver bait 
press the castor or bark stone, which is found in the male beaver, 
from the bladder-like bag that contains it, into a wide-mouthed vial. 
Mix 5 or 6 of these stones, a dozen or more cloves, a teaspoonful of 
ground cinnamon, and a powdered nutmeg, with alcohol or whisky, 
until about as thick as good syrup, then cork the bottle and keep for 
3 or 4 days. This should not be put in the trap, but used to attract the 
beaver to it. Any fresh root or sapling will furnish bait for beavers ; 
for muskrats, use carrots, potatos, or apples; for mink, sable, fisher, 
skunk and ordinary weasel fresh or salt fish can be used, but in using 
the latter it should be toasted so that it will emit more smell. To obtain 
a good fish smell, old hunters cut up any small fish, put the pieces into 
a bottle, and let it stand in a warm place for several days, and as it 
decays take the fish oil that rises and put it on whatever bait they have. 
The waste parts of both wild and domestic fowl are the best kind of 
bait for all of the weasel tribe, as well as foxes and wolves. If their 
feathers are scattered around the trap it makes it more attractive. If a 
little musk mixed with asafcetida be used, or even a muskrat skin be 
dragged along the ground toward the trap most of this tribe will follow 492 
OLD DE. CARLIN’S EEOIPES. 
it up to the trail. Old hunters sometimes tie one of these trail-bags to 
their belt and let it drag as they go from trap to trap. A good bait for 
the fox is toasted cheese. Honey smeared on a piece of pork or beef, on 
an ear of corn, or on a tree or stump near where the trap is set, is the 
best bait for the bear. Mice are considered a dainty by the skunk, and 
raccoons will travel far for frogs and fish, and they also like corn. Wood- 
chucks like roots, corn and bread, and squirrels take Indian corn and 
nuts. Wild cats like any kind of flesh or fish. Hemp-seed is more 
attractive for small birds than any other kind of bait. For quails, buck- 
wheat is more attractive than any other grain. To catch otters the 
various kinds of grain are used. 
Bird Lime, 
Boil any quantity of the middle bark of the holly, in water, until it 
is soft and tender, which will probably take 7 or 8 hrs. Drain off the 
water and place the holly in pits under ground, surrounded with stones; 
it should be allowed to remain until it ferments, water being added if 
necessary until it passes into a mucilaginous state. After being well 
pounded and washed in several waters, it should be left to ferment and 
purify itself for several days. 
For the same purpose linseed oil, boiled and burned down to a thick 
varnish, is used. Heat the oil in an iron kettle and when warm light it 
and let it burn until it is thick enough. Do not fill the iron kettle over 
£ full of oil. The lid should fit closely so that the oil can be quenched at 
will, and this must be done frequently to see if the oil is thick enough, 
as it should be of the consistence of thick syrup. It can be used in 
various ways, either on sticks made for the purpose, or plastered on 
spots to which the birds are in the habit of coming. If used on sticks, 
holes must be made in the tree in which to insert the limed sticks. As 
soon as birds are caught in this way they should be taken from the sticks 
or they will flutter themselves to death. To wash off the lime use a 
little alcohol, but be careful in applying it as the odor of alcohol will 
sometimes kill small birds. If there is no lime on the head of the bird, 
cover it with a silk-handkerchief, and wash off the lime with a sponge. 
Foxes, To Trap. 
1. Smear the trap well with blood to destroy the odor of iron. Bait 
the trap with fried meat and set in soft earth, packing moss and leaves 
lightly around the pan and jaws. Take from the female of the dog, fox 
or wolf, the matrix in the season of coition; preserve it in alcohol tightly 
corked, and put a little of it on something near the trap; in addition to 
this put some of it on your boots when visiting the trap. 
2. M,ake a bed of chaff, in the open field where the fox is supposed to 
visit, i/mt where it will not be likely to be visited by hunters. Stir into 
the bod daily very old or toasted cheese, or fine scraps of meat, making 
as few tracks as possible, and being careful not to change the appearance 
of th(( bed and its surroundings. Do not handle the materials of which 
the bed is composed any more than you are obliged to. Great care 
should be taken in making the bed, for it will last some time, and if 
foxes are plenty, will afford a great deal of sport. When you are sure a 
fox has visited it 5 or 6 nights, put in a small-sized, double-spring trap, OLD DK. CAELIN’S EECIPES. 
493 
and fasten it to a clog, light enough for the fox to drag, but so heavy 
that he cannot get far away. If there is snow on the ground you will 
have no trouble in finding him, even if he goes some distance. He may 
be caught the first night, but probably you will have to try several times 
before succeeding. 
Gophers, To Trap. 
Open the last mound made, put in a common spring trap, cover with 
a little light sand and leave the hole open. The gopher coming to close 
the hole will get caught in the trap. 
Hawk and Owl Traps. 
Set a pole 20 ft. long a short distance from the house or bam, or on 
the poultry-house. In the top fasten the base of a common steel-trap 
and make it fast. In a short time after trap and pole are set you may 
expect some kind of game. About the best place for the trap is an open 
field near the chicken-yard, as these birds naturally light on high objects 
such as the tops of hay stacks or dead branches of trees. 
Mink, To Trap. 
Set the trap near some stream, and if you cannot find any minks’ 
holes make one. Barricade 3 sides of the cavity with stones, bark or 
any material that is convenient, after setting the trap in it. The bait 
should be placed at the farther extremity of the cavity, beyond the trap, 
and may consist of any kind of fresh meat; muskrat meat is good, but 
the best bait is either fresh or stale fish. In winter it should be smoked 
to give it a stronger smell. The decomposition of minnows, eels or trout 
make the best scent for attracting mink. To prepare this bait, cut the 
fish in small pieces, put the pieces in a bottle and cork it loosely, and let 
it hang in the sunshine 2 or 3 wks. in the summer. The mink will come 
from a long distance, if a few drops of this is put on the bait or on a 
stick near the trap. 
Moles, (Ground), To Destroy. 
Mole traps of various kinds work well when the moles can be per- 
suaded to go where they will be caught. During showers in summer, at 
which time the moles are most active, not only set the traps but set men 
to watching them, and when one is found moving the soil, have them 
dig him out and kill him. This way has proved more successful than 
all the traps that are in use. Poisons have been tried with but little 
success. 
Muskrats, To Trap. 
When a log is found with some recent droppings of the muskrat on it, 
cut a notch for the trap in the log an inch or two under water. Fasten 
the trap to a tally-stick, which is a green sapling with a fork at the upper 
end, and a hook near the bottom to hold it in the loose ground. Place 
the chain-ring on this tally-stick, taking care to so place the tally-stick 494 
old dk. carlin’s recipes. 
and trap that the muskrat, when caught, shall take to the water and be 
drowned. When the trap is placed on land, among weeds and bushes, 
the rat when caught may twist off his leg and escape. Place the traps 
also in the runs, on bogs and old muskrat houses, and wherever there 
are indications that the muskrats have recently been to feed. Some- 
times traps have to be baited, but only when the game is scarce. For 
bait, carrots, parsnips, apples, potatos, or a piece of muskrat flesh may 
be used. Place a stick in the ground in such a way that the end shall be 
6 or 8 ins. above the treadle of the trap. Place the bait on the end of the 
stick and if there are any rats near, you will surely catch them. The 
traps are sometimes covered with an inch or two of weeds: and some- 
times trappers put a drop or two of the oil found in the glands of the 
muskrat, on or near the traps. The hunter takes his boat next morning 
and visits them, 
Muskrats, Home-Made Traps for. 
A trap can be made of an old barrel that will be equal to or better 
than a steel-trap. Sink the barrel near the bank of the ditch, where 
there are traces of the animal, to the level of the ground, and fill it half 
full of water. Put in a couple of shingles or light strips of board to 
float on the water; place small bits of carrots or sweet apples in the runs 
of the muskrats, and toll them to the barrel; also put several pieces upon 
the floats inside. When the rats jump in after their food they will be 
unable to get out. Several muskrats may be taken in a single night by 
this simple trap, which costs nothing and can be visited easily, and, 
moreover, will hold a dozen or more at once. 
Otter, To Skin. 
Rip down the back of each hind leg until the slits meet in the crotch ; 
skin the body whole. Do not rip up the belly ; put a split stick over the 
bone of the tail, between the body and hide, and skin in this way ; when 
skinned draw the head over a stretcher and leave it there until dry. 
Otter, To Trap. 
The otter is the most cunning animal that exists. When people visit 
an otter slide it will leave it at once, and stay for 3 or 3 wks. They have 
a natural dread of man, and will not even follow the creek or river 
close by a house, but will land some distance above or below the house, 
and transport their coats through the fields over land back to the water 
again. It is almost impossible to trap the otter. Hang a small sized 
steel trap, after setting it, over the fire to smoke for 3 or 3 hrs, then take 
a stick or board and go in your canoe to the place frequented by the 
otter and place the trap under water, carefully covering it with leaves, 
light trash or grass which you can fish up from the bottom of the 
stream. Do not touch the bank above water, for if the otter sees the 
})rint of a boot he will soon be many miles away. If the trap is too 
ight to drown the otter attach a weight to the chain. 
Quails, To Trap. 
It is hard to catch quails and prairie chickens, except when the snow 
is on the ground, when they will readily enter the trap. The trap may OLD DE. CAELIN’s EECIPES. 
495 
be any kind of a coop supported by a figure 4, the spindle of the figure 
being made so as to hold grain, or some grains of wheat or buckwheat 
being strung on a strong thread and tied to the spindle. 
Rabbits, To Trap. 
Make a noose of brass wire large enough for them to put their heads 
through ; trim a small tree near their road, fasten a wire to the top, bend 
it over and fasten it by a notch to a peg driven in the ground. A little 
across their road make a fence of fine brush, leaving a hole to hang the 
wire in. Steel traps laid in their roads and fastened are sometimes used : 
also box traps, baited with sweet apple. 
Raccoon, To Catch. 
You can catch them most readily with a good cur dog, one that will 
bark at the tree, but will not give tongue on track. To trap them with 
steel traps, find a big log in the woods, in or near a swamp, and set your 
trap on it, putting two old limbs, one each side of the log, over the trap, 
making them cross at the top in the form of the letter x, so that the 
coon will have to go under them and over the trap. You can bait the 
trap with frogs or chicken, but if the coon comes in the neighborhood, 
he will run the old log whether you bait or not. 
Skunks, To Trap. 
Place an old barrel on its side on a triangular stick of wood about 
Tins, high, and fasten the bait on the bottom of the barrel. As soon as 
the skunk passes the center of the barrel it turns up with the skunk in 
it without making any scent. Take the animal by the tail and do with 
it whatever you wish. The barrel must not be placed too high, as it 
might not remain upright; the more skunks you catch in the same 
barrel the better the trap will become. 
Snares, 
Snares are made of horse-hair or thin copper wire tied in a running 
knot, and set in the paths or runs of the birds you wish to catch. When 
birds are touched about the head they will push forward, and as this 
draws the knot tighter, the bird soon kills itself. 
Squirrels, To Catch. 
Set a steel trap on the upper rail of a fence near where they frequent. 
Against the side of the fence set a pole, to the end of which is attached 
an ear of corn or some other squirrel food, placing it in such a position 
as to spring the bait over the trap at a height of 6 or 9 ins. The squirrel 
will get into the trap when he reaches to get the bait. 
Trap, Farmer’s, For Mink, Weasels, etc. 
Make a box of boards | in. thick, the two sides and top of the box 
being 12 ins. long, with one end closed, the size of the box inside being 496 
OLD DR. CARLIN’S KECIPES. 
4 ins. square. On the closed end of the box put a steel spring, to 
which is fastened a square ring at its extremity. The game thrusts its 
head through this ring to reach the bait at one eM of a catch, which 
holds the ring depressed and held by a wire running from the front end 
of the trap to the catch on the upper extremity of the bait hook. 
Trap, Sieve. 
Prop a sieve up with a stick to the middle of which is tied one end of 
a piece of string. After scattering some seeds and crumbs of bread 
under the trap and near by, take the other end of the string in your 
hand and conceal yourself at some distance until the birds come to get 
the crumbs. When they are feeding directly under the trap pull the 
string quickly, and the sieve falls making prisoners of the birds. A 
chicken can often be caught in this simple manner. 
Trap, Wild Turkey. 
Dig a ditch, and over one end of it build a rude structure of logs, 
covered at the top. Do not make the structure tight, but close enough 
not to let the birds through. Scatter Indian corn in the ditch and in the 
inside of the pen, and the turkeys will follow up the corn in the ditch, 
and emerge from it on the inside of the trap. When there they do not 
think of descending into the ditch but walk round and round the pen, try- 
ing to escape through the chinks of the logs. The ditch should end 
about the centre of the pen, and a bridge of sticks, grass and earth 
should be built over it just inside of the pen and close to the logs. 
If this is not done, the bird in going round may step into the ditch, and 
when there they will follow the light and so reach the outside of the pen. 
HINTS FOR HUNTERS. 
Dogs, Characteristics of a Well-Bred Pointer. 
The eyes should be clear and bright, the neck and head set on straight, 
the chest deep and broad. The head should be broad at the tip, long 
and tapering, the poll rising to a point, and the nose open and large. 
The ears should be tolerably long, pointed at the top, slightly erect and 
falling between the neck and jaw bone. The legs and arms should be 
muscular, straight and strong, and the elbows well in; the feet small 
and hard. The body should be well ribbed up but not too long; the loins 
broad at the top but thin downwards. The hind legs should be strong 
and large and the hindquarters broad; the hair short, close and sleek, 
and the tail fine, long and tapering. 
Guns, To Guard Against Bursting. 
The bursting of a double-barreled gun is generally caused by defects 
in the left barrel. The right hand barrel is used and reloaded much 
more frequently than the left, and every time it .is discharged the pow- OLD DE. CAKLIn’s RECIPES. 
497 
der in the left is pulverized more or less by the shock, the settling of the 
grains leaving a space between the charge and the wadding, so that when 
the left barrel is discharged, it often explodes. This can be avoided by 
sending the ramrod home with 1 or 2 smart blows into the non-dis- 
charged barrel, whenever you reload the other. 
Guns, (Shot), How to Clean, 
Place the hammers at half-cock; draw out the ramrod and bolt, and 
and lift the barrels from the stock. Put the barrels in clean, cold water 
being sure there is no sand or dirt in the pail. If you have a 3-jointed 
washing-rod with the necessary implements that accompany it, first use 
the brush until most of the dirty powder is removed, then take tow and 
wash it until it is perfectly clean and dry it thoroughly with soft cotton 
rags. Continue rubbing the barrels until they feel warm to the hand, 
when you may be sure your gun is dry and that there is no danger of 
rusting. In cleaning a shot gun, never use hot or boiling water, for it 
will certainly injure the “ temper ” of it. 
Gun, (Scattering Shot), How to Remedy. 
Large shot are more apt to scatter than fine ; much depends, however, 
on the size of the gun. A lai-ge-bored gun does not shoot fine shot so 
well as medium, but a small-bored gun throws fine shot with more foi’ce 
than a large-bored one; a small bored-gun is not generally adapted to 
large shot as it does not chamber them well. Choke-boring, that is, boring 
from the breech of the gun, in such a way as to give a gradual taper 
toward the muzzle, is the only remedy for scattering shot. It also greatly 
improves the shooting qualities of the gun, as the charge concentrates at 
the muzzle. The length of the gun depends also on the size of the bore; 
28 to 30 ins. for a gun of from 10 to 14 gage; 30 to 34, of guns from 8 to 10; 
26 to 28, guns of 15 to 18 gage. 
Scattering Gun, To Remedy. 
Insert a ring about I in. wide in the nozzle of the gun, beveling from 
the outer edge to nothing at the inward. Fasten it with rivets. The 
metal of which it is made should be about in. in thickness and fitted 
very neatly. 
Guns, How to Use Effectively. 
Aim well forward. If the game is going from you, near the ground, if 
you do not aim full high, the bulk of the discharge will pass below it; 
but if the birds are going from you higher than the gun, the aim must 
be equally low, or the discharge will pass above them. In cross-shots, 
within 35 or 40 yds., the aim must be at 1 ft. or 1£ ft. in front of it, and 
at a greater distance the allowance must be more. You should always 
endeavor to get cross-cuts in partridge shooting. This you can generally 
do by walking across or heading your dog when pointing. When flying 
across you, birds present a far easier shot and expose a more vital part. 
If you go straight from the dog to the birds, they will generally go 
straight away. 498 
old dr. carlin’s recipes. 
TANNING. 
Deer Skins, To Dress. 
Take 8 qts. of rain water and put into it 1 pt. of soft soap. 'Warm the 
liquid and put the skin in while warm. Punch the hide or work it with a 
soft stick; let it lay in the liquid 1 day, and then take it out and roll it 
between 2 logs or pass it through a wringing machine. Stretch it out to 
dry either in the sun or by a hot fire, and when dry oil it with any oil 
that you have; good fresh butter, however, is better than anything 
else for the purpose. Repeat the opei’ation, and when the skin is dry a 
second time, rub it with ochre to give it a fine yellow color. 
Deer Skins, Oil Dressing. 
As soon as the hide is removed from the animal, it should be grained. 
To do this, get a beam 6 or 8 ft. long and 7 or 8 ins. through, with 2 legs 
on one end and the other end resting on the ground so that it will stand 
at a steep slant. It must be a hard wood beam, clean and smooth and 
with no ridges on it. Whet the corners of a knife smooth so that they 
will not cut the skin. Let down the upper end of the beam against your 
belly, and lay on the skin, hair side down, and take off all the unequal 
substances before turning the hair side up. Begin to grain with the 
neck of the skin next to you, shoving it against the hair. By holding it 
firmly, and using some strength, it will soon begin to go and bring a 
streak of grain. Hides are grained in this manner when green, but they 
must be soaked in lime and water until mellow when dry, and then 
treated like green hides. 
Feathers, To Cleanse from Oil. 
Mix 1 lb, of quicklime with 1 gal. of clear water. When the lime is pre- 
cipitated in fine powder, pour off the clear water for use. Put the feathers 
in a tub, pour the lime water over them until they are covered 3 ins. deep 
if sunk to the bottom. This they will do when thoroughly saturated. 
Let them stay 3 or 4 days, then pour off the water and rinse them in 
clean soft water, and let dry. 
Furs, To Clean. 
Strip off the stuffing and binding, and lay them in a flat position. 
Brush them briskly with a stiff clothes brush; cut out the moth-eaten 
parts, and sew in bits of fur to match. 
Dark Furs, To Clean. 
Warm a quantity of new bran in a pan, stirring it briskly to keep it 
from burning. Then, when well warmed, rub it with the hand thor- 
oughly into the fur, repeating the operation 2 or 3 times. Shake the fur 
and brush it until free from dust. old dr. carlin’s recipes. 
499 
Light Furs, To Glean. 
Lay the fur on the table and rub it well with bran moistened with 
warm water. Rub until quite dry, and then afterwards with dry bran. 
The moist bran should be put on with flannel and the dry with a soft 
muslin cloth. Afterward rub the fur with magnesia or book muslin. 
Rub against the fur. It takes a long time to clean ermine. 
Furs, To Improve by Stretching. 
Sponge the inside of the skin, until it is thoroughly saturated, with 3 
ozs. of salt in 1 pt. of soft water. Do not wet the fur. Stretch it, fur 
side downwai’d, on a board in the shape you wish, fasten it with small 
tacks and let it dry. 
Fur Skins, To Tan with Fur on. 
Cut off the useless parts, soften the skin by soaking, remove the fatty 
matter from the inside, and soak in warm water for an hour. Make a 
mixture of equal parts of borax, saltpeter and sulphate of soda, J oz. of 
each to each skin, with enough water for a thin paste, and spread this 
with a brush over the inside of the skin. Put more on the thick parts 
than on the thin, then double the skin together, flesh side inward, and 
put it in a cool place. Let it remain for 24 hrs. Then wash the skin 
clean, and brush over it another mixture made of 1 oz. of sal soda, \ oz. 
of borax and 2 ozs. of hard white soap, melted slowly together without 
boiling. Fold it together and put it away for another 24 hrs. Then dis- 
solve 8 ozs. of salt, 4 ozs. of alum and 2 ozs. of saleratua, in sufficient 
hot rain water to saturate the skin, and put it in and let it soak for 12 
hrs., after which wring it out and hang it up to dry. Repeat this soak- 
ing and drying until the skin is soft enough, then smooth the inside with 
fine sand paper and pumice stone. 
Leather, Oiling. 
Do not apply oils to dry leather, as they will surely injure it. When 
a harness needs oiling, wet it at night, cover it with a blanket and it 
will be dry and supple. Use neat’s oil, in small quantities, using enough 
strength to make the oil disseminate itself throughout the leather. A 
soft, pliable harness is easy to handle, and will last much longer than a 
stiff, hard one. Neat’s foot oil is the best to use, but vegetable oils should 
never be used on leather. 
Muskrats, To Skin. 
Begin at the head and rip the skin from the chin to between the fore- 
legs, and then strip the skin off over the body. If taken off in this 
manner, stretch the skin on a bent rod of tough pliable wood, but 
stretch it on a board when skinned from the tail. 
Muskrat Skins, To Tan with Fur on, 
After removing the fatty and fleshy matter, by washing in warm 
water, soak the skin in a liquor made by putting into 10 gals, of cold 500 
old dr. carlln’s recipes. 
soft water 8 qts. of wheat bran, | pt. of old soap, and 1 oz. of borax. 
If the hides are green, soak them from 8 to 10 hrs. ; if dry, soak until 
soft. If they have not been salted, put 1 pt. of salt into the water, and, 
by adding 2 ozs. of sulphuric acid, the soaking can be done in 4 or 5 hrs. 
Then make a liquor of 10 gals, of warm soft water, into which bu. of 
bran has been put. Stir it and let it stand in a warm place until it fer- 
ments, after which stir in slowly 2£ lbs. of sulphuric acid. Put the hides 
in and let them stay about 4 hrs., after which take them out and rub 
them with a fleshing knife, then work them over a beam, until dry. 
An old chopping knife, with the edge taken off, would do to scrape them 
off with. 
Parchment, How to Make. 
Stretch some sheep skin on a frame and pare off the flesh with an iron 
circular knife. Then moisten it with a rag and spread whiting over it. 
Then the workman rubs over the skin, and scours off the flesh, with a 
large pumice-stone, flat on the bottom. He next goes over it with the 
ix-on knife used at first, and rubs it again with the pumice-stone without 
the chalk, to smooth tlxe flesh side. It is again drained by passing over 
it the iron insti'ument as before; the same instrument is then passed over 
the wool side and the skin is stretched on a fi’ame. More whiting is now 
thrown on it, and it is brushed over with a piece of woolly lambskin. 
When dry, take it off the frame by cutting it all around, and take it to 
tlxe parchment maker, who, while it is dry will pare it on a summer (a 
calf-skin stretched on a frame), with an instrumexxt sharper than the one 
before used, and who, working it with the arm from the top to the bottom 
of the skin, will take away half its substance, leaving the parchment 
perfect. 
Rabbit Skins, To Cure. 
Fasten the skin with the fur side downwards, upon a board, with 
tinned tacks. Wash it over first with a solution of salt water. Then 
moisten the surface over with a solution made of 24 ozs, of alum in 1 pt. 
of warm water. Repeat tlx is sevex-al times a day for 3 days. Let it dry 
thoroughly, take out the tacks, roll it loosely the long way, with tlxe hair 
inside, and draw it quickly backwards and forwards through a large, 
smooth ring until it is quite soft, then roll it the contrary way of the 
skin and repeat the operation. 
Raccoon Skin, To Prepare. 
Nail the skin to a board to dry, and then cover it with a paste made of 
1 oz. of alum, 1 oz. of salt, 4 dr. of sulphuric acid, 2 gills of water and a 
little wheat bran. When dry sex-ape this off, roll the skin up and work 
it soft. 
Sheep’s Pelts, To Tan with Wool on. 
Remove all fleshy matter by washing the inner surface in warm water, 
and clean the wool with soft-soap and water. When perfectly free from 
all fatty and oily matter, spread the following mixture on the flesh side: 
Dissolve in 1 qt. of hot water i lb. of common salt and J oz. of borax; OLD DR. CARLIN’S RECIPES. 
501 
add rye meal enough to make a thick paste. This is suflficent for 1 pelt. 
Fold it lengthwise and put it in ? ,cool, airy, but shady place. At the 
end of 2 weeks remove the paste from the surface, wash and dry it, but 
before it is thoroughly dry, scrape the flesh side with a crescent-shaped 
knife. The more the pelt is worked the softer it will be. 
Sheepskins, To Prepare for Mats. 
Wash the fresh skin with a strong lather of hot water, allowed to 
stand until cold, and squeeze and rub the wool until it looks clean and 
white, then carefully rinse all the soap out of it. In 2 gals, of hot 
water dissolve 1 lb. of salt and 1 of alum, and soak the skin in it for 
12 hrs. Hang it up and let it drain thoroughly, then stretch it carefully 
on a board to dry. Stretch it several times while drying. Before quite 
dry, sprinkle over it, on the flesh side, 1 oz. each of finely pulverized 
alum and saltpeter. Rub it in well, then try the wool to see if it is 
firm on the skin. If not, let it remain a day or two, then rub over 
again with alum. Fold the flesh sides together, hang in the shade 2 or 
3 days, turning them over every day until quite dry, then scrape the 
flesh side with a blunt knife, and rub it with pumice or rotten stone. 
Sheepskins, To Tan. 
Soak the skins in water and handle them to separate all impurities 
from them, which may then be scraped off with a blunt knife. Then 
hang them up in a close, warm room to putrefy, which will loosen the 
wool and cause the exudation of an oily, slimy matter, which can be 
removed with a knife. To thicken and harden the skins, steep them in 
milk of lime: leave them in this 1 month or 6 weeks, and, when taken 
out, smooth them on the fleshy side with a sharp knife. Steep them in 
a bath of bran and water, where they will undergo a partial fermen- 
tation and become much thinner. Immerse the skins, now called pelts, 
in a solution of common salt and alum and water, using 3 lbs. of alum 
and 5 lbs. of salt to every 120 skins. Agitate them vigorously in this 
saline bath so that they will become firm and tough. From this bath 
put them into one of bran and water, and let them remain until they 
become quite pliant on account of slight fermentation. They should 
then be trodden in a wooden tub, with a solution of yolk of eggs in 
water, to give a gloss to the upper surface. As soon as the solution 
becomes transparent you may know that the skins have absorbed the 
glazing matter. Drain the pelt from the solution, hang it upon hooks in 
a warm room to dry, and when dry smooth it over with warm hand- 
irons, and it will then be converted into leather. 
Make a fire of red cedar boughs, hold the skins over it and sprinkle 
with chloride of lime Instead of this they can be cleansed by wrap- 
ping them in green hemlock boughs and letting them remain 24 hrs. 
Skunk Skins, To Deoderize. 
Vellum, To Make. 
Vellum is used for binding superior books and covering drum heads. 
It is a kind of parchment made of the skins of sucking calves. It is 502 
OLD DR. CARLIN’S RECIPES. 
much whiter and smoother than parchment, and has a much finer grain, 
but is prepared in the same manner, with the exception of not being 
passed through the lime-pit. 
FISHING. 
Fish Culture. 
When brook trout and salmon are spawned and artificially impreg- 
nated at the proper time, nearly all the ova hatch, and if kept in the 
hatching-boxes until they commence growth in the spring, and then 
turned into the stream, they will take care of themselves. Thus the 
number of fish may be increased annually, a hundredfold in each river, 
beyond the natural increase, till the waters are literally filled with them. 
Brook trout that hatch in the winter do not lay their first spawn until 
a year from the next fall. Each female produces about 300 eggs, the 
number being doubled yearly until it reaches about 6,000. Salmon 
begin spawning at the same time and age, and produce from 5,000 to 
20,000 eggs, according to the size and age of the female. The ponds 
should be built according to the amount of water you have, the water 
being changed every 24 or 48 hrs., and oftener if possible. If the trout 
have plenty of water they can be very numerous. You can obtain 
irapregnatfed spawn, shipped in moss, from the first of November to the 
first of March, for ten dollars per thousand. In warm weather they 
cannot be shipped safely. To ship them, place the moss box in a tin 
pail filled with sawdust, so that the spawn will not feel the changes of 
heat and cold ; packed in this way they can be sent a fifty days’ journey. 
After carefully picking the moss from the top of the spawn, put the 
box in a pan of water, turn it nearly bottom side up and pick out the 
rest of the moss very carefully ; it will do no harm if a little is left in. 
Four the spawn in your hatching trough by holding the edge of your 
pan under water, and place them by agitating the water with a feather, 
which can be done without touching the spawn. Pick out the dead 
spawn, which will turn milk white. Arrange the trough so that the 
water will run in at about 12 ft. per minute. Filter the water by letting 
it run through gravel, or cloth screens, so that the sediment will not 
reach the spawn, as it will surely kill them. All sediment may be 
removed without touching the spawn, by agitating the water with the 
bearded end of a quill. Trout do not do well in large ponds with little 
water, as they are too cold in winter and too warm in summer. Do not 
place any other fish with trout. Young fish should be fed twice a day 
very slowly, any kind of fish or fish spawn being good for food. They 
will live and do well if fed regularly, and if the trough be kept clean 
with a good change of water, but will surely die if neglected. The 
sun, sediment, rats, mice, snails, crawfish, and many water insects, are 
death to spawn. If the average temperature of the water is 45 degs., 
the fish will hatch in about 70 days, every degree colder or warmer 
making about 6 days difference in hatching. Trout hatch soonest in 
warm water ; after hatching, the sack of their bellies sustains them for 
40 or 45 days, after which time they need food—beef, liver chopped 
nearly to the consistence of blood, being good for them. All old 
streams and ponds, being full of water insects, have plenty of food for OLD DE CAKLIn’s KECIPES. 
503 
small trout and large. Young trout, 1 in. long, can be carried any dis- 
tance in cans and barrels during January, February, and March, and 
cost forty dollars per thousand. It takes as much water to support a 
one year old trout as it does a thousand small ones. The approach of 
spawning is shown by the belly of the fish becoming distended, and 
yielding readily to pressure ; a fluctuation under the hand indicates 
that the eggs are free from the ovary and easily displaced. 
In the spring and autumn, worms may be used all day long, but in 
summer worms must only be used early and late, morning and evening. 
When baiting with a worm, put the hook in close to the worm’s head, 
and then pass it carefully down, working the worm up the hook at the 
same time. Do not leave more than J in. of the worm hanging over 
the end of the hook. To scour or starve these worms, place them in 
damp moss. An excellent bait for small “pan” fish, as sunfish and 
perch, is the ash grub, which may be found in the rotten bark of a tree 
that has been felled some time; it may be used all the year, and should 
be kept in wheat bran. Worms and grubs of all kinds make excellent 
bait for small fresh water fish. During June, July and August grass- 
hoppers are good bait; before putting them on the hook their legs and 
wings must be taken off. For bass, tom cod, and lafayette fish, shrimp 
are good bait, as are also crab and clam, especially shedder crab. 
Fishing, Balts for. 
Fishing, Ground Bait for. 
Ground baiting is very essential, as success in bottom or float fishing ia 
impossible unless there is some means of drawing the fish together. If 
you are going to fish with earth worms, throw those that are unscoured 
in for ground bait, to collect the fish in one spot, and then fish with those 
that are well scoured. Mix bran and clay together into lumps about the 
size of an apple, place some grubs in the middle and close the clay over 
them. This is a good bait for small creek fish in a still pond, hole, or 
slight eddy. Instead of this you can soak white bread crumbs in water, 
squeeze almost dry, add bran, and work them up together till they are 
of the consistence of clay. Brewers’ grains, if perfectly fresh, can also 
be used. If the water is perfectly still, you may throw in grubs, worms, 
and the toughest parts of crabs, lobsters or clams, without working them 
into balls or clay; but, if fishing in a stream, this system of ground bait- 
ing can not be used, as they will be carried away by the stream, drawing 
the fish with them from the spot. 
Fishing, Paste Baits for. 
Mix some crumbs of white bread and old cheese to a tolerable degree 
of consistence, and you will have a good bait for chub. Dip some 
crumbs of white bread in honey and knead them in your hand for some 
time, and this paste will be good for small fish. After removing the 
husks from some new wheat, pound it, pour some milk or water over it 
and let the composition simmer gently. It will be somewhat like a 
jelly when cold and a very small piece will be sufficient to put on the 
hook. These paste baits may be used in quiet brooks, ponds, or very 504 
OLD DE. CAKLIn’s KECIPE8. 
still rivers, but are not at all adapted for swift-running streams. When 
using paste bait, a quill float is better than a cork one, as it indicates 
the slightest nibble ; if you are not on the alert both fish and bait will 
give you the slip. 
Fishing, Floats for. 
You can procure floats of all shapes and sizes ready made. Quill 
floats are the best for small fish and slow streams, but cork floats should 
be employed for large fish, and in strong and rapid rivers. To make cork 
floats, take a piece of fine grained, sound cork, bore a hole through it 
with a small red-hot iron, put in a quill which exactly fits the hole, and 
cut the cork into the shape of a pear. Then grind it smooth with 
pumice-stone, and paint and varnish it. Two or three bright colors 
should be used in painting the float. It should swim perpendicularly in 
the water, so that it will indicate the slightest nibble. The float can be 
properly poised by fastening some shot on the line ; the best sizes being 
from swan shot down to No. 4. A gap can be made in the shot large 
enough to admit the line, by splitting about half through with a small 
chisel, and can be closed with a pair of pliers after the line is put in. 
Fishing, With Artificial Fly. 
This mode of fishing possesses many advantages over bottom fishing; 
it is much more cleanly in its preparations, and less toilsome in its prac- 
tice, for all the fly fisher has to carry is a light rod, a book of flies and 
the fish he ma}r chance to catch. There are several kinds of fish, how- 
ever, that will not rise at a fly, and those that do will not leave their 
retreat in cold or wet weather. 
Fishing, With Natural Fly. 
Fishing with living flies and grasshoppers, requires a long rod, run- 
ning tackle and fine line. In fishing in this way, one should begin by 
fishing close under the banks and gradually increase the distance until 
you can throw your live bait across the stream, at the same time screen- 
ing yourself behind a tree, bush or clump of weeds, or you will not lift 
a single fish out of the water. If weeds grow so as to check the current, 
fish where the stream runs most rapidly, being careful not to entangle 
your line in the weeds. Only draw out enough line to let the fly touch 
the surface. The top of the rod should be kept a little elevated, and you 
must frequently raise and depress it and move it gently to and fro so 
that the fish may be tempted to bite. As soon as your bait is taken, 
strike smartly and haul it out immediately. The best bait for dace, eels, 
roach, bream and chub are wasps, hornets and bumble bees. When dried 
in an oven over the fire, if not over done, they will keep for a long while. 
Fishing, Hooks for. 
Hooks vary from No. 1, the largest salmon size, to No. 14, the smallest 
midge, A bad hook should never be used; it is worthless. Use strong, 
fine silk to fasten the hooks on your lines; the nearer the color of your 
bait it is the better. Wax the silk with shoemakers wax, and wrap it OLD DR. CAKLIN’S RECIPES. 
four or five times around the body of the hook: then place the line on 
the inside of your hook, and wind the silk tightly around till you have 
wrapped it three parts down the hook. Whipping is finished off by slip- 
Sing the end of the silk through the last circle and drawing it tight, 
[netting by laying two pieces of line together, one of which overlaps 
the other some 3 ins.; then, holding one end in the left hand, and form- 
ing a simple slip-knot on it, then turning the other end to the right and 
doing the same; after that, draw the two together, when the knot is 
complete. This water knot can be undone easily, but no direct pull will 
ever loosen it. Gimp is any kind of tackle covered with fine brass wire, 
which protects it from sharp stones and the teeth of the fish. 
Fishing, Lines for. 
Lines made of pure horsehair are the most serviceable, as those made 
of hair or silk rot easily, and cannot be thrown with the same precision, 
as they become soft and flabby and fall heavily into the water. The 
best lines are perfectly twisted round, and without any irregularities, 
and are either light gray or brown, or white; some, however, prefer a 
light sorrel tint. The bottom or casting line for fly-fishing, which is 
attached to the line on the reel, should be of gut, and about the same 
length as the rod ; it should be strong at the top and very fine at the 
bottom. It should be picked and tried to see that it is of uniform thick- 
ness throughout before any flies are made upon it. 
Fishing, Reels for. 
A multiplying reel is superior to all others, and enables the angler to 
shorten and lengthen his line rapidly. Keep it clean and well oiled, 
being very careful that no grit of any kind gets into it. By the aid of a 
reel parts'of the river may be reached that otherwise could not, and the 
angler can play his fish with great ease and certainty. 
Fishing, Rods for. 
Rods made of vine, bamboo, hazel, and hickory are used. When pub 
together the rod should taper gradually from the but to the top, and be 
perfectly straight and even. Generally a rod about 12 ft. in length is 
used, but in wide rivers 15 and 18 ft. rods are required. A rod should 
be kept for each kind of fishing, as in this way they can be kept in per- 
fect order and always be ready for use. They should be ringed to guide 
line, and when screwing joints together, care should be taken that the 
rings run regularly on the under side of the rod, so that the line will not 
get twisted. Do not keep the rods in a place that is either too moist or 
too dry, as in the former case they will rot, and in the latter they will 
become brittle. If, in warm, dry weather, the joints are shrunk, they 
may be moistened a little to m ike them adhere better ; but if, on account 
of being too wet, they stick together and cannot be easily taken to 
pieces, do not strain them apart, but wait till they are dry, when they 
will separate readily. To preserve the rods, varnish them once in 2 or 3 
years, with copal varnish, or with india-rubber dissolved over a slow fire 
m linseed oil. In re-varnishing, be careful to scrape off all the old sur- 
face before putting on the new. VARNISHING, POLISHING, PAPERING. 
VARNISHING. 
The surface must first be made perfectly clean, and all knots or blem- 
ishes filled with cement of the same color. The brush must be clean and 
free from loose hairs. After dipping it in the varnish, stroke it along 
the wire raised across the top of the varnish pot, and spread over the 
surface a thin, regular coat. Do this as quickly as possible, being care- 
ful not to let the varnish foam or bubble as it leaves the brush, and not 
passing the brush twice over the same place if you can help it. Place it 
in a moderately warm room to dry, so that the varnish may not chill. 
Apply the varnish in a warm room, where the air is dry and free from 
dust, and never apply a second coat until the first has become perfectly 
dry. If too much varnish is used it will settle downwards and make 
unsightly ridges when it dries. A little more varnish can be applied to a 
horizontal surface than to an upright one. The commonest fault in var- 
nishing is using too much varnish. If too much is used, even on a hori- 
zontal surface, it will neither dry hard nor smooth. Give the surface 
about 6 or 7 coats, let it get quite hard, and then, with the first 3 fingers, 
rub the varnish until it chafes, and proceed over that part of the work 
you intend to polish, so as to take out all streaks or partial lumps made 
by the brush; after this, give it another coat and let it stand a few days 
to harden. To tell when the varnish is hard, press your knuckles on it, 
and if they leave any mark it is not hard enough. A varnish pan is the 
best vessel for holding varnish, being made of tin, with a false bottom, 
the space between the two bottoms being filled with sand, which, if 
heated over the fire, keeps the varnish fluid, so that it will flow readily 
from the brush. It has a tin handle, and the false bottom slopes from 
one end to the other, so that the varnish runs to one end; there is also 
a wire fixed across the top to wipe the brush against. Polishing gives 
the highest degree of lustre to varnish, and also removes the marks of 
the brush. This consists in first rubbing it with finely-powdered pumice 
stone and water, then with an oiled rag and tripoli, until the required 
polish is produced. Then clean the surface with soft linen cloths, clear 
off all greasiness with powdered starch, and rub with the palm, of the 
hand until bright. 
Varnish brushes are made of camel’s hair or very fine bristles, either 
placed flat in tin or round, and tied firm to the handle. To apply oil var- 
nishes, use brushes with fine bristles; camel’s hair brushes are used for 
lac varnishes. After using varnish brushes, great care must be taken in old de. carlin’s recipes. 
507 
cleansing them, as they soon spoil if laid away with the varnish in them. 
They should be washed thoroughly in spirits of wine or turpentine, 
according to the kind of varnish used; then they may be washed out 
with hot water and soap, when they will be good as new. You can mix 
the spirits used for cleaning with varnish and use for the more common 
purposes, or you can clean the brushes with boiling water containing 
yellow soap and washing soda. There are two kinds of varnishes—ou 
and spirit varnishes. 
Oil Varnish. 
These varnishes consist of resin oil and spirit of turpentine, and are 
considered more durable and lustrous than spirit varnishes. Linseed 
and walnut oils are generally used with copal and amber resins and some 
other gums. Litharge, red lead, or sulphate of lead should be added to 
the oil to increase the drying power. In making varnish it should be 
remembered, that it is not a solution but an intimate mixture of resin 
with boiled oil and spirit of turpentine; that before adding the oil to the 
resin, the latter should be completely fused; that the oil must be heated 
from 250° to 300c; that the turpentine must be added gradually, in a 
thin stream, while the mixture of oil and resin is still hot, and that 
varnish should be made in dry weather, or its drying quality and trans- 
parency will be impaired by the absorption of moisture. There is no 
necessity for boiling the gum and oil after incorporation, and the varnish 
is equally good if you add the turpentine just before the mixture becomes 
too cold to permit perfect amalgamation. It is claimed by some that it 
is not necessary to raise the oil to a higher temperature than is required 
to fuse the gum, and that, when the two are mixed, the lowest degree of 
heat that will insure their incorporation, will secure all the results de- 
sired. A considerable turpentine otherwise lost by evaporation is thus 
saved, and there is much less risk of fire. The varnish should be heated 
in a copper vessel with a riveted and not a soldered bottom, and having 
a capacity of at least | more gallons than the mixture it is to hold. The 
copal should be heated with continuous stirring over a charcoal fire and 
then the hot oil should be mixed with it, for if the copal is melted in the 
hot oil the varnish is less drying and more colored. Great care must be 
taken, however, in fusing the copal as the resin will become pitchy and 
give an inferior varnish if the heat is too much prolonged. It must be 
constantly stirred to prevent sticking to the bottom and sides of the 
vessel and scorching. The different varieties of copal must not be fused 
together, for that which melts first is apt to scorch before the other is 
fused; if you wish to mix different kinds, they must be fused separately 
and then mixed in a fluid state. The hot oil should be ladled in gradually, 
when the resin is thoroughly melted, during constant stirring, a drop 
being taken out occasionally and cooled upon a glass plate to ascertain 
when enough oil has been added. If it is hard and brittle more oil is 
required, but if, on cooling, it is limpid and wax-like, no more oil is 
needed. More oil is absorbed by some resins than by others. After 
heating the spirits of turpentine, add it in a thin stream to the oil and 
resin while still hot, being careful not to add it while the mixture is too 
hot, as much of the turpentine will then be lost by evaporation; if the 
mixture cools enough to become sticky, stop adding turpentine, replace 
the mixture over the fire, and heat it gradually up to 600°. In this way 
limpidity is restored, and when it is removed from the fire enough tur- 508 
old dr. carlin’s recipes. 
pentine must be added to give it the proper consistence. This extra heat- 
ing should not be resorted to unless absolutely necessary, as it will injure 
the quality of the varnish. 
Amber Varnish. 
Place 1 lb. of amber in an iron pot and render it semi-liquid by heat. To 
this add 10 ozs. of pale boiled oil ; after mixing them together, remove 
the mixture from the fire, and when cooled a little stir in 1 pt. of turpen- 
tine. Instead of this you may add to the amber, melted as above, 2 ozs. 
of shellac, and proceed as before. This makes a very tough, though 
dark varnish ; the first form, however, is the best. It is very hard and 
durable, and dries well, and. is used instead of copal varnish, forming 
an excellent covering for wood or any other substance not of a white or 
very pale color. 
Pale Amber Varnish. 
Fuse 6 lbs. of pale and transparent amber, and add to it 2 gals, of hot 
clarified linseed oil. When boiled, so that it strings strongly, cool a little 
and add 4 gals, of oil of turpentine. This varnish soon becomes hard, 
is the most durable of oil varnishes, and is as pale as copal varnish. As 
it requires some time to fit it for polishing, if you wish to dry and 
harden more quickly you may substitute drying oil for linseed, or while 
the varnish is boiling dryers may be added. 
Tough Amber Varnish. 
Avery tough varnish is made by melting 1 lb. of amber, and adding to 
it £ lb. of Scio turpentine, 2 ozs. of transparent white resin, and 1 pt, of 
hot linseed oil. Afterward, while the mixture is hot, heat some oil of 
turpentine and add to it. 
Brunswick Black. 
Boil 45 lbs. of foreign asphaltum, 6 gals, of drying oil, 6 lbs. of litharge, 
for 2 hrs., and then add 8 lbs. of dark gum-amber (fused), and 2 gals, of 
hot linseed oil. After boiling for 2 hrs, longer, or until a little of the 
mass, when cooled, may be rolled into pills, withdraw the heat, and 
thin down the mass with 25 gals, of oil of turpentine. This is used for 
iron-work. 
Black Varnish for Iron Work. 
Fuse 48 lbs. of asphaltum and add to it 10 gals, of boiled oil; 7 lbs. each 
of x'ed lead and litharge, and 3 lbs. of dried and powdered white copperas. 
After boiling for 2 hrs., add 8 lbs. of dark gum-amber (fused), and hot lin- 
seed oil, 2 gals. Boil for 2 hrs. and thin down with 30 gals, of oil of tur- 
pentine. This is used for all kinds of fancy iron. work. 
Ordinary Carriage Varnish. 
Boil together 8 lbs, of sorted gum anime, 3 gals, of clarified oil, 5 ozs. 
of litharge, 4 ozs. each of dried and powdered sugar of lead and white 
copperas. Thin the mixture with about gals, of oil of turpentine. OLD DK. GAELICS EECIPE8. 
509 
Common Oil Varnish. 
Melt together 3 lbs. of resin and 4 gal. of drying oil; to this add 2 qts. 
of warm oil of turpentine, when removed from the fire. 
Oil Copal Varnish. 
Fuse 2 lbs. of pale, hard copal, and add to it 1 pt. of hot drying oil. 
Boil the mixture, and thin it with oil of turpentine, using about 8 pts., 
more or less being used according to the absorbing power of the resin. 
This dries hard in from 12 to 24 hrs. It is a very pale varnish. 
Flexible Varnish. 
Separate | lb. of India rubber in very small pieces, and dissolve it with 
1 lb. of gum damar, in 1 lb. of oil of turpentine, by means of the water- 
bath. To this add 1 lb. of hot oil varnish, and filter the mixture. This 
forms an exceedingly flexible varnish. 
Varnish for Grates. 
Fuse 2 lbs. of common asphaltum in an iron pot, and add to it 1 pt. of 
hot boiled linseed oil. After mixing thoroughly, boil for some time, and, 
when partly cooled, add 2 qts. of oil of turpentine. This can be applied 
with an ordinary brush, and should be thinned with turpentine if too 
thick. 
Gutta-Percha Oil Varnish. 
Wash | lb. of gutta-percha in warm water until all adhering impuri- 
ties are removed. Then dissolve it, when well dried, in 1 lb. of rectified 
resin oil, and add to it 2 lbs. of linseed oil varnish, boiling hot. This 
varnish is very useful in preventing the oxidation of metals. 
India-Rubber Oil Varnish. 
Dissolve 4 ozs. of India-rubber, shaved fine, in a covered jar, by means 
of a sand bath, in 2 lbs. of crude benzole. Mix with this 4 lbs. of hot 
linseed oil varnish, and i lb. oil of turpentine. This makes a varnish 
that dries well. 
Mahogany Varnish. 
Boil 8 lbs. of sorted gum anime, 8 gals, of clarified oil, and \ lb. each of 
litharge and powdered dried sugar of lead together, until the mixture 
strings well. After it has cooled a little, thin it with about 51 gals, of oil 
of turpentine, and strain it. This makes an excellent varnish for 
mahogany. 
Varnish for Printers’ Ink. 
Add 5 lbs. of clear black resin and i lb. of oil of turpentine, to every 
10 lbs. of clarified linseed oil. Then mix it with lampblack or other 
-coloring matter. For the finer parts add 1-12th part of Canada balsam. 510 
old dr. carlin’s recipes. 
Spirit Varnishes. 
Not less than 95 per cent, of spirit should be used for making spirit 
varnishes, They should always be kept a safe distance from a candle or 
other flame. The shellac used can be made more soluble by being pow- 
dered and exposed for a long time to the air. To give hardness to var- 
nishes sandarach is used. A gloss is given to a solution of other gums 
by the use of mastic ; benzoin gives a greater gloss, but its color is 
objectionable. Anime dissolves readily, but the varnish is long in 
drying. Though amber and copal are scarcely soluble in spirit, they 
are made partially so by other gums, and also by being previously fused 
by heat. Care must be taken, in preparing spirit varnishes, to prevent 
the evaporation of the alcohol, and also to preserve what evaporates. 
Spirit varnishes are best made on a small scale, by maceration in close 
bottles. Resin is often mixed with clear silicious sand or powdered 
glass, to prevent agglutination, as by this means the surface is much 
increased and the solvent power of the menstruum promoted. By 
adding a little gum sandarach, oil of lavender, or concentrated ammonia, 
to the varnish, the tendency to chill or to give a rough surface may be 
destroyed. 
Aniline Black Varnish. 
One application of the following varnish makes an object ebony black: 
Dissolve ] | drs., avoir.,of fuchsine, 6jdrs. of aniline blue, and 4£ drs. of 
naphthaline yellow in 1 qt. of alcohol. The whole can be dissolved in less 
than IS hrs. by agitation. If the varnish is then filtered it will never 
deposit afterwards. 
Varnish for Baskets and Card-Work. 
To make a varnish for all kinds of fret-work, card-work and baskets, 
take any colored sealing-wax you may fancy, break it into small pieces 
and cover it with rectified or methylated spirit. Place the vessel con- 
taining it near the fire and let it stand until it is entirely dissolved, which 
will require about 2 days. Before varnishing, give the article 2 coats of 
size, which is made by dissolving parchment cuttings in boiling water. 
Collodion Varnish. 
A varnish that dries rapidly and does not penetrate the paper, is made 
by adding 1 part of castor oil to. 82 parts of collodion. This varnish will 
keep for years and is used for coating maps, lists and labels. If, after 
using several coats of the varnish, white spots should appear, they may 
be removed by moistening them with ether. 
To Make Colored Prints Resemble Oil Paintings. 
Mix together 1 oz. of Canada balsam, and 2 ozs. of spirits of turpen- 
tine. The print or drawing must first be sized with a solution of isin- 
glass in water. When this is dry, take a camel’s-hair brush and apply 
the composition, and the result will be astonishing. OLD DE. CABLETS EEC1PES. 
Copal Varnish. 
Copal can be dissolved in alcohol, if it is exposed in a vessel, like a 
cullender, before the fire, the drops of melted gum being received in a 
basin of cold water, and then well dried in a temperature of 95° Fahr. 
Powder 1 oz. of copal and | oz. of shellac, and put them into a bottle 
containing 1 qt. of spirits of wine. The mixture should be kept in a 
warm place and shaken occasionally, until the gums are entirely dis- 
solved; then let it be strained and it will be ready for use. There are 
various other ways of making copal varnish, but this is the simplest and 
most common method. 
Varnish for Drawings and Lithographs. 
First prepare the drawings by using 2 or 8 coats of thin starch or rice 
boiled and strained through a cloth. Then apply a varnish made of 2 
parts of dextrine, £ part alcohol and 2 parts of water. 
To Varnish Drawings, or Paper or Card-Work. 
To size the paper, dissolve 1 oz. of best isinglass in 1 pt. of water, by 
simmering it over the fire ; strain this through fine muslin, and it will 
keep for any length of time. Put some of the size on a piece of mode- 
rately warm paper -; it will glisten if it is too thick, and then needs 
more water ; if it is too thin it will soak into the paper, and hence needs 
more isinglass. The preparation, when just right, leaves a merely dull 
surface. Put on the drawing 2 or 8 coats of this solution, letting it dry 
after each, and brushing very lightly, so that the picture may not be 
damaged. When thoroughly dried, give the picture at least 3 coats of 
the best mastic varnish. 
Flexible Varnish. 
Take 3 ozs. of sugar of lead, 8 ozs. of litharge, and 3 ozs. of dried white 
copperas, and boil them together in 1 gal. of linseed oil. Stir the mixture 
constantly until it strings well, and, after cooling, slowly decant the 
clear portion. It may be thinned with quick-drying linseed oil, if 
too thick. 
Cover both sides of the print with a varnish made of i lb. of Venice 
turpentine diluted with about a gill of spirits of wine,, This will make it 
transparent. Before it is quite dry, lay some gold in leaves on the wrong 
side of the print and press it gently on with a cotton pad. In this way 
all parts where these leaves have been laid will appear like massive gold 
on the right side. As soon as it is thoroughly dry, lay on the right side 
of it another coat of the varnish used at the beginning of the process, and 
it will be equal to any crown glass. To support tne print better in its 
frame, a pasteboard may be placed behind it. 
To Make the Design of a Print Appear in Gold. 
Varnish for Gun-Barrels. 
To varnish gun-barrels after they are bronzed, dissolve 1 oz. of shellac 
and 1 or 2 drs. of dragon’s blood in 1 qt. of alcohol; filter the solution, 512 
old dr. carlin’s recipes. 
through blotting paper, into a bottle, and keep it closely corked. After 
putting the varnish on the barrel, and letting it become thoroughly dry, 
you can make it smooth and glossy by rubbing it with a burnisher. 
Varnish for Harness. 
This varnish has a good polish, and does not crack when the harness 
is twisted or knocked about. It is composed of 1 gal. of 95 per cent, 
alcohol, 1| lbs. of white pine turpentine, H lbs. of gum shellac, and 1 
gill of Venice turpentine. Place these in a jug and let them stand in the 
sun or by a stove until the gums are dissolved. Then rub 2 ozs. of lamp 
black, with a little of the varnish, and add it and 1 gill of sweet oil to the 
above mixture. 
Tough India-Rubber Varnish. 
If 1 oz. of India-rubber be dissolved by heat in 1 qt. of drying oil, it 
will form a varnish that dries very tough in about 48 hrs. 
Varnish for Iron. 
While stirring some oil of turpentine, add to it, drop by drop, strong 
sulphuric acid, until a syrupy precipitate is quite formed, and no more 
of it can be produced op further addition of a drop of acid. Now wash 
the liquid away with water repeatedly, every time renewing it after a 
good stirring, until the water on being tested with blue litmus paper, 
does not show any more acid reaction. Then bring the precipitate upon 
a cloth filter, and after the water has run off, the syrupy mass is ready 
for use. Paint the iron over with this, and if it is too stiff dilute it with 
some oil of turpentine. As soon as you have painted the iron, burn the 
paint in by a gentle heat, and when cool rub the black surface over with 
a piece of woolen stuff previously moistened with linseed oil. This 
varnish does not simply cover the metal, but chemically combines with 
it so that it does not wear or peel off, as many varnishes and paints do. 
Pulverize 1 oz. of sandarach, \ oz. of mastic, i oz. of elemi, and dis- 
solve them in i oz. of Venice turpentine. When thoroughly dissolved, 
add to it a solution of 4 ozs. of shellac and 3 ozs. of oil of lavender in 
12 ozs. of alcohol. 
Map Varnish. 
Mastic Varnish. 
Dissolve 8 lbs. of mastic and 4 gals, of turpentine by heat, and add 
£ gal. of pale turpentine varnish. 
Best Mastic Varnish. 
Dissolve 6 ozs. of gum mastic and 1 qt. of oil of turpentine. This Tar- 
nish is colorless, brilliant, hard and tough, and is used for all ordinary 
purposes. old dr. carlin’s recipes. 
513 
Varnish for Paintings. 
Mix 2 drs. of camphor and oz. of pure turpentine in a water bath. 
To this mixture add 6 ozs. of mastic and 19 ozs. of spirits of turpentine. 
When thoroughly mixed filter through a cotton cloth. 
Gum Shellac, To Dissolve. 
To facilitate the solution of gum shellac, break it into pieces, and 
macerate in a stoppered bottle with ethei. When it swells up enough, 
pour off the excess of ether, and the gum will then dissolve readily in 
alcohol. 
Filter for Shellac. 
Remove the top and bottom from a small wooden keg, and fasten a 
piece of muslin to one side; on the muslin place 4 ins. of fine washed 
sand, and on the top of this a layer of clean straw. Pour the solution 
into a filter, and let it run through. If the first portion that runs through 
is not perfectly clear, it must be filtered a second time, and when nothing 
more will run through, pour clean water on the filter, to wash the rest 
of the solution out. 
Transfer Varnish. 
Add \ pt. of pure Canada balsam to 4 ozs. of sandarach dissolved in 
pts. ofjrectified spirit, and 4 ozs. of mastic (in tears). This is an excel- 
lent varnish for transferring engravings or lithographs on wood, also for 
silvering and gilding. 
Common Turpentine Varnish. 
Dissolve 5 lbs. of clear, pale resin in 7 lbs. of oil of turpentine. 
Wax Varnish or Milk of Varnish. 
Melt 1 lb of pure white wax with as gentle heat as possible, and mix 
with it 1 pt. of warm spirit of wine, (90 per cent.) Pour the liquid, 
when thoroughly mixed, on a cold porphyry slab, and grind it with a 
muller to a perfectly smooth paste, adding more spirit if necessary. Put 
the paste in a marble mortar, and make an emulsion with 3£ pts. grad- 
ually added and strain through muslin. This varnish is used for paint- 
ings. When dry it is rendered transparent by passing a hot iron over it 
or otherwise applying heat evenly, so as to fuse it. It must be polished 
with a clean linen cloth when quite cold. It is to the protective power 
of this varnish that many ancient paintings owe their freshness at the 
present day. 
Wax Varnish for Furniture. 
Dissolve, by gentle heat, 3 ozs. of wax and 1 qt. of oil of turpentine. 
Mix these together and you will have a good furniture varnish. 514 
old dr. carlin’s recipes. 
White Varnish. 
This varnish, which may be used on-paper, wood or linen, is composed 
of 8 ozs. of sandarach, 2 ozs. of mastic, 4 ozs. of Canada balsam and 1 
qt. of alcohol. 
To Polish Varnish, 
POLISHING. 
Place 2 ozs. of powdered tripoli in an earthen dish and cover it with 
water. Double a piece of flannel 4 times, lay it over a piece of cork rub- 
ber and polish the varnish with it, keeping it well wet with the tripoli 
and water. To tell if it is polished enough, wipe a part of the work with 
a sponge and see if there is a fair, even gloss. If so, clear the surface 
off with a bit of mutton suet and fine flour. Care must be taken not to 
rub the work too hard or too long. 
To Polish Brass Ornaments Inlaid in Wood. 
File the brass work perfectly smooth and even with a smooth file. 
Make a rubber from a piece of old hat or felt and polish the brass work 
as you would polish varnish, using a mixture of finely powdered tripoli 
and linseed oil, until you are suited with the result. To increase the 
beauty of the polish, if the work be ebony or black rosewood, after you 
have done with the tripoli, take some elder coal, powdered fine, and 
apply it dry. 
Bright Polish. 
Take 2 ozs. of gum benzoin, i oz. of gum sandarach, and 1 pt. of spirits 
of wine, put into a glass bottle, cork it, and place it in a sand-bath or hot 
water until you find the gum is all dissolved. This makes a beautiful 
clear polish for Tunbridge-ware goods, tea-caddies, etc. Shake the mix- 
ture occasionally, and, when entirely dissolved, strain through fine 
muslin and bottle for use. 
French Method of Polishing. 
The following is a very superior polish, bat requires a good deal of 
time. Pass regularly over the work, with the grain, with a piece of 
fine pumice-stone and water, until the rising of the grain is down ; then 
polish the work to a bright face with powdered tripoli and boiled 
linseed oil. 
French Method of Polishing. (2.) 
Prepare the varnish and finish the article to be polished as smoothly 
as possible with glass paper. Apply the varnish to the middle of the 
flat face of the rubber, by placing the rubber on the mouth of the 
narrow-necked bottle containing the varnish, and shaking it up once, as OLD DR CARLINS RECIPES. 
515 
in this way the rubber will imbibe enough of the varnish to cover quite 
a large surface. Then enclose the rubber in a soft linen cloth doubled, 
gathering the rest of the cloth up at the back of the rubber so as to 
form a handle. Apply a little raw linseed oil with the finger to the 
middle of the linen, and after placing the work opposite the light, pass 
the rubber lightly and quickly over its surface, in small circular strokes, 
till the varnish becomes nearly dry. Cover the rubber again with var- 
nish, omitting the oil, and repeat the operation until three coats are laid 
on, then apply a little oil to the rubber and give the surface two more 
coats. Continue the process until the varnish is thick enough, then wet 
the inside of the linen cloth, with alcohol or wood naphtha, before 
applying the varnish, and rub the whole surface quickly, lightly, and 
uniformly. Finally, moisten the linen cloth with a little oil and alcohol, 
without varnish, and rub as before until dry. Do not use too much 
varnish at a time, but rub each coat until the rag appears dry. Care 
must be taken to keep the rags clean and soft, and tutirelyfree from 
dust. Before commencing to polish the work, if it be porous, or the 
grain coarse, you must give it a coat of size, and, when dry, go over it 
gently with very fine glass paper. This will save time in polishing as 
well as fill up the pores, and prevent the waste of polish by absorption 
into the wood. 
French Polish Rubber, To Make, 
Take a strip of thick woolen cloth that has been torn off, so as to form 
a soft elastic edge, and roll it up so as to form a coil from 1 to 3 ins. in 
diameter. The cloth must be prevented from uncoiling by binding it 
securely with thread. 
True French Polish. 
Take i oz. each of gum copal and sandarach, and 1 oz. of shellac, bruise 
them well and sift them through a piece of muslin. Put them in a 
vessel that can be closely corked, adding 1 pt. of spirits of wine. Place 
the mixture near a warm stove and shake it frequently. The gums will 
be dissolved in 2 or 3 days, when the mixture should be strained through 
a piece of muslin, then replaced in the vessel and kept tightly corked 
for use. 
French Polish. 
Place a stone bottle near the fire and put into it } oz. of gum shellac, 
\ oz. of gum lac, i oz. of gum sandarach, and 1 pt. of spirits of wine. 
Shake the mixture often, and it will be fit for use as soon as the gums 
are dissolved. 
To Clean and Polish Old Furniture. 
Put a handful of common salt and a tablespoonful of muriatic acid 
in 1 qt. of stale beer, or vinegar, and boil it for 15 mins. Keep it in a 
bottle and warm it when wanted for use. After washing the furniture 
with soft hot water to remove the dirt, wash it with the mixture and 
polish with any furniture polish. 516 
old de. carlin’s recipes. 
Furniture Polish. 
Having dissolved 4 ozs. of best shellac in 2 pts. of 95 per cent, alcohol, 
add to It 1 pt. of spirits of turpentine and 2 pts. of linseed oil. To this 
mixture add 4 ozs. of sulphuric ether, and 4 ozs, of ammonia water, 
and mix thoroughly. When used shake well and apply with a light 
sponge. When the varnish has become old and tarnished this is 
especially good. 
Mahogany Work, To Clean and Finish. 
After using sandpaper until the work is perfectly smooth, give every 
part of it a thin coat of furniture oil, and let it remain all night. The 
next morning tie the powder of the finest red brick up in a cotton 
stocking, sift it equally over the work, and rub it well forward and 
backward, the way of the grain, with a leaden or iron weight placed in 
a piece of carpet, till a good gloss is produced. The process may be 
repeated if the grain appears too rough. Do not use too much brick- 
dust, as it should not be used dry, but rather as a paste upon the cloth. 
As soon as the surface is perfectly smooth, it may be cleaned off with a 
rubber of carpet and fine mahogany saw-dust. In this way a good 
gloss will be given to the mahogany, and the surface will improve by use. 
An excellent composition for soft and light mahogany is made by 
boiling together cold-drawn linseed oil and as much alkanet root as it 
will cover, and adding 1 oz. of the best rose pink to every pint of the 
oil. As soon as all the color is extracted, strain it off, and add $ gill 
of spirits of turpentine to every pint. 
Composition for Soft or Light Mahogany. 
Polishing Paste, 
Shave 8 ozs. of white wax very fine, and put it into 1 gill of tur- 
pentine, letting it stand 34 hrs. Boil £ oz. of Castile soap in 1 gill of 
water, and add this to the mixture, and it will form a first-class polishing 
naste. 
Strong Polish. 
Take 2 ozs, of seed lac and 2 ozs. of white resin, and dissolve in 1 pt. 
of spirits of wine. This polish is used in the carved parts of cabinet 
work with a brush. Warm the article to be polished, if you can, and 
lay the polish on warm, avoiding moisture and dampness. 
Polish for Turners’ Work. 
Dissolve 1 oz. of sandarach in | pt. of spirits of wine. Shave 1 oz. 
of beeswax, and dissolve it in enough spirits of turpentine to form it 
into a paste. To this add the former mixture by degrees, and apply it 
with a woolen cloth to the work, while it is in motion in the lathe. 
Polish it with a soft linen rag, and it will look as well as if highly 
varnished. OLD DE. CABLIN’S EECIPE8. 
517 
How to Give Black Walnut a Dark, Smooth Surface. 
Place pulverized asphaltum in a jar or bottle, pour over it twice its 
bulk of benzole or turpentine, and put it in a warm place, shaking it 
occasionally. Strain it when dissolved, and apply it to the wood with a 
stiff brush or cloth. It will dry in a few hours, and, if too dark, can be 
thinned with a little benzole or turpentine. To bring out the grain still 
more, a mixture of boiled oil and turpentine may be used. No oil should 
be put with the asphaltum mixture, as it will dry very slowly. As soon 
as the oil is dry, polish the wood with a mixture of 2 parts of shellac 
varnish of the usual consistence, and boiled oil 1 part. Put a few drops 
of tliis on a cloth and rub the wood with it for a few minutes. This 
polish does well for old furniture. It should always be well shaken 
before using. 
To Finish Wood with a Brilliant Polish. 
It is best to use a piece of soft, lump pumice-stone to take off the 
rough parts. Then wet the work with a sponge, and after soaking the 
felt in water, dip it into powdered pumice and rub the work with it, 
keeping the 'work moderately wet, and using a circular motion and light 
touch in rubbing. After cutting it down with the pumice and felt in 
this way, the filling should be coated with 2 or more coats of the best 
polishing copal varnish, with which is mixed enough of the best tube 
flake white to form a creamy mixture. Let this stand for 3 or 4 weeks, 
until it becomes hard, as the harder it is the better it will polish. Then 
it must be cut down again with felt and the finest ground pumice-stone 
in water, and afterward polished with rotten-stone. In this way a 
bright and brilliant polish, of a vexy enduring kind, may be obtained. 
All work that will admit of the apjjlication of oil varnish may be 
treated in the same way. 
PAPERING. 
Glue Sizing, To Make. 
After breaking the glue into small pieces, put it into a dish and cover 
it with cold water, and let it soak over night. The glue will be soft 
enough in the morning to melt with moderate heat, or in a water-bath. 
If too thick, add water to reduce it to the required consistence. 
Walls, To Prepare for Papering. 
Cover new unwhitewasned walls with a coating of good glue size, 
made of i lb. of glue in a gallon of water, or a coating of good paste, 
put on and allowed to dry before the paper is hung. Unless this is done 
the wall will absorb the paste so rapidly that, before drying, there will 
be too little paste on the surface to hold the paper. When the wall has 
been whitewashed it should be scratched with a stiff brush, to remove 
eveiy particle of loose lime from the surface, and then thoroughly 
swept down with a broom, and coated with the glue size or thin paste. 518 
OLD DR. CARLIN’S RECIPES. 
Utensils for Hanging Paper. 
Make a large table of thin boards, cleated together, and placed on 
wooden horses, such as are used by carpenters. It is necessary to have 
a white-wash brush, a pail for paste, a yard of cotton cloth, and a pair 
of sharp shears with long blades. In order that the paste may be evenly 
distributed, the upper surface of the table should be level. Make the 
paste of good sweet rye or wheat flour, beaten smooth in cold water 
before boiling. Do not let it boil more than a minute or so, but raise it 
slowly to the boiling point, stirring constantly until it is taken from the 
fire. The paste should be entirely free from lumps and laid on as evenly 
as possible. 
Paper, To Prepare for Hanging. 
Be careful to match the paper accurately before cutting, so as not to 
cut it to waste. When you have decided upon the proper way to cut it, a 
whole roll or more may be cut at once, placing the pieces printed side down 
on the table and putting weights on the ends to keep them from curling. 
Cover the back of the top piece with paste as quickly as possible, as the 
longer you are in doing it the more tender the paper will be and the 
harder it will be to hang it properly. Before hanging, turn about J of 
the length up at the bottom of the strip, for if you do not the bottom 
will be apt to stick to the wall before the upper part of the strip is placed 
as you «'ish it. When the paper is very thick, both ends may be folded 
over so as to meet in the middle, as this allows the paper to soften with- 
out getting dry, and also makes it more convenient to handle. 
Paper, To Apply to Walls. 
Take the upper end of the piece by the corners, and stepping upon a 
bench or step-ladder, simply stick the piece at the top, so that the edge 
shall coincide with the piece previously hung. This can be done by 
looking down the trimmed edge of the piece, while it is held in the 
hands. Hold the cloth in a loose bunch, and smooth the paper with it 
from top to bottom, being careful to work out all air from under the 
paper, as, if this is not thoroughly done, unsightly blisters will appear. 
After a strip of paper has been hung, if any air remains under it prick 
a hole in the paper to allow it to escape. As soon as the top is secured, 
so that the pattern matches, brush once down the middle of the strip, 
as far as the paste is exposed—a soft, flat, whisk-brush being better than 
a cloth for this purpose. Carefully unfold the bottom of the strip, 
brush down the middle and smooth the whole by passing the brash 
from the middle to the edges, right and left all the way down, giving 
one long sweep down the trimmed end to ensure a perfect join. To keep 
the fingers clean and free from color, a moist cloth should be always at 
hand. It is almost impossible to avoid wrinkles if the wall is uneven 
or crooked, but you can get rid of most of them by cutting the paper 
and letting the cut edges lap over each other in the places where the 
wrinkles would come. The more practice one has in papering the 
better the work will be, but the above directions will aid those who have 
had but little experience, to do their work in a creditable manner. MISCELLANEOUS. 
Alabaster, To Stain or Color. 
Mix with the water used for working the gypsum, any of the ordinary 
pigments or colored solutions that will not be decomposed by contact with 
sulphate or carbonate of lime. A good color for busts and medallions is 
produced by a little sienna, in very fine powder or ground with water. 
The colors are generally added to a solution of clear size, which is then 
made into a paste with plaster for common or architectural purposes. 
Colored stucco of great hardness and durability is made in the same 
way. To stain objects made from the solid alabaster, the same materials 
and methods are used as for staining marble. 
Amphides and Other Insects, To Destroy. 
Boil together Bj- ozs. of quassia chips and 5 drs. of larkspur seed in 7 
pts. of water, until reduced to 5 pts. When cool, strain the liquid and 
sprinkle the plants with it, using a syringe or watering-pot for the pur- 
pose. This does not injure the plants, and is one of the best methods of 
destroying the insects. 
The ants can be kept from ascending trees by making a line of gas-tar 
round the stem of each tree; or, if it be trained on a wall, make a hori- 
zontal line on the wall, near the ground, and one round the stem. 
Ants, To Prevent Injuring Fruit Trees. 
Apples, To Barrel Them. 
Carefully sort those uniform in size and quality, and place in clean, 
new barrels, carefully, by hand; begin packing by placing a tier of 
apples with their ends to the closed head of the barrel; then fill up with- 
out bruising the fruit; shake down thoroughly, and fill the barrel so full 
that the head must be pressed in with a lever, flattening the last tier of 
apples. The fruit must be pressed so firmly that it will not move in 
handling. After heading up, place the barrel in some cool, shady posi- 
tion, there to remain until in danger of freezing; finally remove to a dry 
cellar or fruit room, where a temperature just above freezing is main- 520 
OLD DK. CAKLIn’s EECIPE8. 
tained. Packed in this manner, apples will keep soundly until the season 
of ripening arrives, when they should be consumed. 
Barn, To Build. 
The following is considered a model way to build a barn: Make it 
84 ft. square, and 50 ft. in highest altitude. On one side put two 
rows of horse stalls, a passage way separating the heads of the stalls, 
the inside row, however, having three stalls less than the outside, thus 
leaving a space which can be utilized for the storage of carriages. On 
the other side of the barn make three rows of cattle stalls, a space cor- 
responding to that reserved for carriages on the opposite side, being 
devoted to the housing of wagons. The horse stalls are 6 ft. wide, and 
the cattle stalls, intended to accommodate 2 cows, 8 ft. wide. The pas- 
sage ways between the stalls are 4 ft. wide. The open floor between the 
great doors is furnished with the necessary bins for grains, which can be 
arranged to suit the convenience and taste of the builder. On each side 
of the barn is a large rain water cistern, 25 ft. deep, and something over 
12 ft. in diameter, which are connected by a pipe laid beneath the sur- 
face, under the barn. At each end of the barn there are 5 sliding doors 
and 6 windows, and there are 5 windows on each side. On top of the 
barn are 3 ventilators. 
This barn, however, would be too expensive for many farmers. The 
following plan may, therefore, be recommended as being a good one, 
and at the same time inexpensive: Construct it, say 50 by 65 ft., or of 
larger or smaller proportionate dimensions, as circumstances may re- 
quire, and as high as the taste or necessities may dictate. On one side, 
opening into the barnyard, of course, construct the horse stalls, 5 ft. 
wide, 5 or 6 in number. Use the balance of the space between the horse 
stalls and the end of the barn for cattle stalls. Enclose the barn with 
close fitting boards and batten. The balance of the floor not used for 
stalls is open. Mows are on each side of the drive way. At one end of 
the building we would construct a cattle shed, with a mow over it, and 
of such dimensions as the amount of stock to be taken care of would 
require. 
Beans, To Shell Easily. 
If scalding water be poured upon the pods, the beans will slip from 
them very easily. In the same way the skin may be taken from apples, 
thus saving a great deal of labor. 
Benzine as an Insect Destroyer. 
Parasites which infest dogs may be destroyed by using a mixture of 
10 parts of benzine, 5 parts of soap, and 85 parts of water. Benzine has 
also been used successfully in veterinary practice, as an application in 
certain skin diseases, and answers the purpose better when thus diluted 
than when used pure. 
Bladder, To Prepare. 
After cutting off the fat and loose membranes attached to the bladders, 
wash them first in a weak solution of chloride of lime, and then in clear 
water. They should then be blown out and submitted to pressure by OLD DB. CARLIN’S BECIPE8. 
521 
rolling under the arm, which makes them much larger; after this they 
may be blown quite tight, dried and tied up in dozens for sale. Another 
way to prepare bladders is to dip them in warm water, dry them and rub 
in a little glycerine. This will keep them soft and pliable. Bladders 
should never be bought unless they are perfectly tight and dry, as, if not, 
they will neither keep nor prove sound. Druggists, oil and colormen use 
them to tie over pots, bottles and jars. 
American Blight, To Remedy. 
Mix j pk. of quicklime, \ lb. of flour of sulphur, and i lb. of lamp- 
black, with enough boiling water to form a thick paint. In the winter 
when the leaves are off, after removing all the loose bark from the 
branches, paint them with this, being careful to remove the soil from the 
bottom of the stem to the main roots and paint all the underground part. 
The paint should be used warm, and if one application is not enough it 
may be repeated. When the paint has become dry, look the trees over 
and stop all cracks and holes with well-worked clay. After frost dress 
the clay-stoppings again, to close any crack that may appear. A good 
time to do this is in February. 
Glass Bottle or Jar, To Break across its Circumference. 
Fill the bottle with water to the height where you wish to break it, 
and place it in a vessel filled with water to the same 'level. Pour coal- 
oil inside of the bottle, and outside on the surface of the water. Cut a 
ring of paper fitting the bottle, and saturate it with alcohol or benzine, 
so that it touches the oil, pouring some in the inside of the bottle also. 
Set it on fire. The cold water will prevent the glass below its surface 
heating, and the expansion of the upper part, caused by heating, will 
break the vessel exactly on tire water line. 
Brooms, Management of. 
Brooms should be wet in boiling suds once a week. This will make 
them tough, and they will last much longer; they will not cut the car- 
pets, and like a new broom they will “ sweep clean.” 
Soap for Bubbles, To Prepare. 
The beauty of the bubbles will well pay for the trouble of making the 
preparation. Dissolve some castile soap in strong alcohol. When it has 
settled, take the clear solution, and from it evaporate the alcohol. To 
the solid residue, which is oleate of soda, add its weight of glycerine 
and enough water to give the proper consistence. 
Nasturtium Buds. 
Gather the seeds in sunny weather, and sprinkle them with salt for a 
day or two. Drain them from the salt, wipe them, and put them into a 
pickle bottle. Boil some vinegar, with 1 oz. of salt to every pint 
of vinegar, pepper-corns and allspice. Let it get cold and cork closely 
down for use. These seeds will serve instead of capers for sauce for 
boiled mutton, or they may be eaten as pickles. 522 
OLD DK. CAJSLIn’s KECII'ES. 
Wounds on Rose Bushes, Composition for. 
Dissolve over a slow fire, 5 parts of black pitch, 1 part each of resin, 
tallow, and bees-wax. This, if applied to the wounds with a brush, will 
heal them, and prevent their dying back. 
Calico, To Wash without Fading. 
By the following process the colors are rendered permanent, and will 
not fade by subsequent washing. In 4 qts. of water, infuse 3 gills of 
salt. While the solution is hot put in the calico, and leave until it is 
cold. 
Stair Carpets, To Prevent Wearing. 
To lessen the friction of the carpet against the boards beneath, place 
slips of paper under it, at and over the edge of every stair, as that 
is where they first wear out. Make the strips of paper 4 or 5 in. 
wide, and nearly as long as the carpet is wide. If you have a piece of 
old soft carpet, it will answer the purpose better than paper. A stair 
carpet can thus be kept in good condition for a long time. 
Wagons, etc., To Transfer Ornaments on. 
To save time and labor, decalcomine pictures, expressly designed for 
carriages, are used. They may be obtained at any book-store. They 
should be wet and stuck on, and the damp paper carefully removed. 
If the work is done with care, the picture will be left perfect upon the 
panel, and will answer the purpose as well as one that required the use 
of the pencil for hours. 
Cement for Glass Syringes. 
Melt 2 parts of resin and 1 part of gutta-percha together, over a slow 
fire. This cement should be applied hot. Scrape off carefully with a 
knife, all that is not needed. 
Gutta-Percha Cement. 
Take 2 parts of common pitch and 1 part of gutta-percha, and melt 
them together in an iron pan. Stir them well until thoroughly incor- 
porated, and then pour the liquid into cold water. It is black, solid and 
elastic when cold, but softens with heat, being a thin fluid at 100° Fahr. 
This cement is used instead of putty for glazing windows. It is used 
either in the liquid state or as a soft paste and is excellent for cementing 
metal, glass, porcelain and ivory. 
Cement to Resist Benzine and Petroleum. 
Gelatine mixed with glycerine forms a compound liquid when hot, 
which solidifies on cooling and forms a tough, elastic substance, having 
much the same appearance and characteristics as India rubber. This 
substance is insoluble in petroleum or benzine, and if casks are painted old dr. carltn’s recipes. 
on the inside with it they will be impervious to these fluids. It is also 
used for printers’ rollers and for buffers for stamps, as benzine will clean 
them when dirty in a very short time. Water cannot be used with this 
compound, a fact that must not be forgotten. 
Rubber Cement. 
This cement is considered by good judges to be the best ever invented 
for rubber boots and slices, and applying rubber soles to leather boots: 
Take 4 ozs. of pure India rubber, £ oz. of powdered asphaltum; put 
together in a tin can, then add about 6 times the quantity of benzine; 
let it stand 3 or 4 days, then take a stick and work it over; then add ben- 
zine, and stir it well until you have it about the consistence of honey; 
then it is ready for use. It should be covered as tightly as possible while 
dissolving, and afterward. Be as cautious of this cement as you would be 
of burning fluid. It requires no heating. Directions for use: Have the 
boot or shoe perfectly dry, then rasp the bottom, so as to have a rough 
and clean surface; then apply the cement three times to the leather and 
twice to the rubber, letting it dry | hr. between each coat — the last coat 
to dry £ hr. before being pressed together. Never dry by the sun. 
The lining on the rubber soling should be removed before applying the 
cement; it can be done by moistening it with benzine or fluid. For 
mending rubbers scrape the polish from the rubber, apply 2 coats to 
each part; dry hr. between each coat, the last coat to dry 10 mins., then 
press them together. 
Champagne, Sham. 
Pour gals, of boiling water over 1 lemon, 1 tablespoonful of tartaric 
acid, 1 oz. of race ginger, 1 j- lbs of sugar. Add 1 gill of distillery yeast 
or 2 of home-brewed, when the mixture is blood warm. Let it stand in 
the sun through the day, and in tire evening, when cold, bottle, cork and 
wire it. Will be ready for use in 2 or 3 days. 
Churn, To Keep from Frothing Over. 
Cut a groove f in. deep around the inside of the mouth of the body of 
the chum, about 3 ins. from the top, and remove the thickness of the 
wood, making a shoulder all around. Cut the cover to fit nicely 
inside and there will be no trouble about the cream flowing over. 
Cistern, To Make. 
In a solid clay soil, a good cistern can be made, by simply cementing 
against the sides of the ground. If the ground freezes, it is better to 
lay a wall of cobblestones in a mortar of cement, and face it with a 
thick coating of clear mortar. Be sure that the cement is good, and 
mix it with coarse sand, as fine sand will not answer the purpose. Mix 
3 parts sand and 1 part cement, and use as soon as mixed. Lay every 
part of the wall below the reach of the frost, and have an iron or 
wooden pipe or throat, lead to the surface. Cheap and good cisterns 
are often made of wood in the form of a large cask ; sometimes a tank 
is made of pine or cedar plank. 524 
old dk. carlin’s recipes. 
A cistern of this kind, if sunk into the ground and kept constantly 
wet, will last for years. 
In using a tank or cask of this kind, the best way is to place it in one 
corner of the cellar, putting a faucet in the bottom, so that the water 
can easily be drawn when you wish to clean the cistern out, or when 
water is needed in the cellar. If the cistern is left open in the cellar, it 
will rarely freeze. 
Clothes, To Wash. 
The following is a French way of washing clothes, and is very 
economical, and said to be very effective : 2 lbs. of soap is reduced with 
a little water to pulp, which having been slightly warmed is cooled in 
10 gals, of water, to which is added 1 teaspoonful of turpentine oil and 
2 teaspoonfuls of ammonia; then the mixture is agitated. The water 
is kept at a temperature which can be borne by the hand. In this 
solution the white clothes are put and left there for 2 hrs. before 
washing them with soap, taking care in the meantime to cover the tub. 
The solution may be warmed again and used once more, but it will be 
necessary to add a half teaspoonful of ammonia. Once washed with soap 
the clothes are put in hot water, and the blue is applied. This process, 
it is obvious, saves much time, much labor and fuel, while it gives to 
the clothes a whiteness much superior to that obtained by any other 
process, and the destructive use of the washboard is not necessary to 
clean the clothes from the impurities which they contain. 
Coins, Worn, To Develop Inscription on. 
In almost all cases, gradually heating the coins will cause the inscrip- 
tion to appear. 
Cork, To Remove from the Inside of a Bottle. 
Project a stout string into a bottle, and turn the bottle around until 
the cork is caught in a loop of the string. Then pull the cork out with 
force. 
Corkscrew, Substitute for. 
Insert in the cork a common screw, to which is attached a string to 
pull the cork. Instead of this you can stick 2 steel forks into the cork 
on opposite sides, a little distance from the edge, run the blade of a 
knife through the two, and give a little twist, which will generally 
bring out the cork. 
Plan for Creamery. 
The following is an excellent though a very simple plan for a 
farmer’s creamery ; Building, 12x20, balloon frame—set on a stone 
or brick foundation, or on blocks—studding 2x6. sheeted outside and in 
with ship-lap, and filled between with sawdust; height of story, 12 feet; 
ceiling, ship-lap, covered with eight inches of saw-dust; three windows, 
one door, a ventilator; building shingled ; a tank, made of brick and 
cement, covers about one-third of the ground space of the building, the OLD DK. CAKLIN’s KECIPES. 
525 
remainder is floored with pine ; the floor inclines to one side so as to 
allow the wash to pass off in a simple drain; machinery required, an 
old horse power to pump and churn ; apparatus, a churn, butter worker, 
deep tin pails for setting, a small refrigerator for storing butter, two 
strainers, two skimmer's, a set of milk testers, and a thermometer. A 
small addition, 8x8, \s needed, in which to place a stove to heat water, to 
cleanse tire for other purposes. This provision will answer 
for sixty cows. 
Estimated Cost. 
Building, 12x30 $140 
Addition, 8x8 24 
Water vat, 6x13 25 
Power churn 20 
Refrigerator 25 
Horse-power 20 
Wheel and shafting 15 
Sixty tin cans, 8 ins. diameter, 19 ins. deep 34 
Strainers and skimmers - 2 
O ther fixtures 5 
Total cost, for sixty cows $300 
Just as good butter can be made in £jhs simple creamery as if it cost 
ten times as much. The same plan can be increased to any size to suit 
the number of cows. The cost is relatively decreased as the size of the 
building is increased. For sixty cows the preparation cost $5 per cow ; 
for four hundred cows it would cost less than $3. 
Cream Butter, Remedy for. 
This is due to an alteration in the secretion of milk, commonly attri- 
buted to a sub-inflammatory state, which often lasts for a long time. 
In some cases it is due to over-feeding, and in others to a scanty supply 
of innutritious food. Besides alteration in the diet and keep of the cow, 
the following remedies may be used internally : Take 2 ozs. of sulphuret 
of antimony and 3 ozs. of coriander or fennel seeds. Mix these, finely 
powdered, together with soft sweet cheese, and divide the mass into 
three parts, of which give one part daily for three days. The balls 
require to be taken after a night’s fasting, and the administration of 
each ball should be followed by a drink consisting of a pint of common 
vinegar, a quart of water, and a handful of common salt. If necessary, 
the remedies may be repeated the following week. 
Cream, To Make Rise. 
It is impossible for cream to rise through a great depth of milk. If 
you wish to free the milk almost entirely of cream, place it in a broad 
flat dish, not more than 1 in. deep; but if you wish it to retain the 
cream for a time, put it in a deep, narrow vessel. 
Cream in Coffee, Substitute for. 
Beat the white of an egg to a froth ; put to it a small lump of butter, 
and turn the coffee to it gradually, so that it may not curdle. It is 
difficult to distinguish the taste from fresh cream. 526 
OLD DR. OARLIN’s RECIPES. 
Creases, To Take out of Drawing Paper or Engravings. 
Place the paper, face down, on a sheet of smooth, unsized, white 
paper. Cover with another sheet of paper, very slightly dampened, and 
iron with a moderately warm iron. This will remove the creiises and 
not injure the paper. 
Cucumbers, To Keep Fresh. 
Cut the cucumbers when they are at their best, and lay them in a box 
just large enough to contain them. Bury the box in some dry sand, and 
cover it with sand about a foot deep. No hay or moss should be buried 
with the cucumbers, for it will make them turn yellow. The color and 
bloom may be preserved 2 wks., so that they will look as fresh as when 
cut, if the cucumbers are put in a box without hay or straw. In the 
same way, melons may be kept for some time. 
Cucumbers and Melons, Thrips on, To Kill, 
Syringe the plants with tobacco-water, to which a little sulphur is 
added, or with a decoction of elder leaves, and repeat the operation 
several times. Instead of this, the infested parts may be dusted over 
with flour of sulphur, which should be allowed to remain 3 or 4 days, 
and then washed off thoroughly with a syringe. 
Currants Preserved. 
10 lbs. of currants, 7 lbs. of sugar. Take the stems from 7 lbs. of the 
currants, and press the juice from the other 3 lbs. When the juice and 
sugar are made into a hot syrup, put in the currants and boil until thick 
and rich. 
Cuttings, To Insert. 
If cuttings are inserted at the side of the pot, so as to touch the pot 
in their whole length, they rarely fail to become rooted plants, but if 
placed in a mere mass of earth, away from the sides of the pots, they 
will rarely throw out roots. Place the cuttings so that they touch the 
bottom and side of the pot, then plunge them in a bark or hot-bed, and 
keep them moist. 
Diarrhea and Dysentery, Cure for Children. 
To 1 pb. of cold soft water put 1 package of peppermint and let it come 
to a boil. Let it stand a few minutes and simmer, then strain and add 3 
teaspoonfuls of best Turkish rhubarb, grated; loaf sugar enough to make 
like a syrup; 2 teaspoonfuls of paragoric, 4 tablespoonfuls of brandy and 
1 even teaspoonful of soda. Boil the peppermint-water with rhubarb 
and sugar, and when a little cool, add brandy, paragoric and soda. 
Creaking of Doors, To Prevent. 
Mix equal parts of lard, soap and black lead, and apply to the hinges. 
Sometimes a little soap used alone will answer the same purpose. old de caelin’s eecipes 
527 
Docks and Dandelions, To Kill. 
In the spring or summer cut cfl the tops and pour some gas-tar, or 
sprinkle some salt on the wound. These will kill the root, as they will 
eat to the very extremities. 
Earth, To Cover Bank of, with Grass. 
To cover a steep bank quickly with grass, take \ lb. of lawn grass seed 
for each square rod to be planted, and mix it thoroughly with about 6 
solid feet of good, dry earth and loam. Place this in a tub and add to it 
enough liquid manure, diluted with f water, and well stirred, to make 
it of the consistence of mortar. Clean off the slope and make perfectly 
smooth, then water it well and apply the paste with a trowel making it 
as even and thin as possible. If exposure to the air makes it crack, it 
should be again watered and smoothed up day by day until the grass 
begins to appear, which will be in 1 or 2 weeks, and the whole slope will 
soon be covered. 
Engravings, To Bleach. 
All kinds of printed matter, yellow with age, can be completely 
restored by immersing them in the following preparation for 1 min. 
only: Put 4 lbs. of bicarbonate of soda in 1 gal. of boiling water, and 
let it boil for 10 or 15 mins.; then stir in 1 lb. of chloride of lime, 
avoiding lumps. The liquid, when cold, may be put in a jug and kept 
lor use. This preparation will not injure the paper at all if the article 
is afterward thoroughly washed in water containing a little hyposulphite 
of soda. Simply placing undyed linen and cotton goods of all kinds, 
however soiled or dirty, in this liquid, will render them snowy white in 
a very short time. 
Engravings, Rolled Up, To Flatten. 
Take a roll of paper, wall-paper will answer the purpose, unroll part 
of it and insert the paper or cardboard that you wish to flatten, so that 
when the whole is rolled up, the card-board will be bent in the way 
opposite to which it was at first rolled. Roll it up closely and evenly 
and let it remain about 15 mins., when the card-board will be flattened 
without danger of breaking, and entirely free from creases. The thicker 
the paper and the larger the diameter of the roll, the better. The best 
way is to use a roller about 3 ins. in diameter, and 5 or 6 yds, of the 
stout paper sold as pattern paper. This is used by collectors of engravings. 
Engravings, Soiled, To Clean. 
Place the engraving, face downwards, in a clean vessel large enough 
so that the engraving may be spread out flat. Pour clean boding water 
upon it, and when the water becomes cold, take out the engraving care- 
fully and remove all the moisture you can with clean blotting-paper. 
The engraving should then be put in a press, between layers of cfean 
white paper, but if very much soiled the operation must be repeated. 528 
old dr. carlin’s recipes. 
Feathers, Goose, To Cleanse. 
Feathers should be dried in the sun, or in a stove, and then beaten to 
remove the loose dirt and dust. If dirty, they may be cleansed with 
lime-water, with water containing a little solution of chloride of lime, 
or with a weak solution of carbonate of soda. Then rinse them in clean 
water and dry as before. In the same way you can cleanse and purify 
old feathers. 
Figures, Plaster, To Render Durable. 
Dry the figure thoroughly in a warm, dry atmosphere, then place it 
in a vessel and cover with the clearest linseed oil, just warm. Let it 
remain in this 12 hrs., then take it out, put it in a place free from dust 
to dry. It will look like wax when dry, and will not be injured by 
washing. 
Files, To Clean. 
Much annoyance, as well as money, may be saved by cleaning files in 
machine shops by means of oil, heat, and the card (wire brush). 
Flannel, Old, To Make White. 
To restore flannel that has turned yellow to its original color, soak the 
goods in a solution of 2J lbs. of white Marseilles soap dissolved in 75 lbs. 
of soft water, to which has been added under constant stirring, 1 oz. of 
liquor ammonia. Then wash them well in soft water. A shorter 
method is to put the goods in a dilute solution of bisulphite of soda and 
let them remain in it 1 hr. At the expiration of this time add, under 
constant stirring, some diluted hydrochloric acid; the vessel must then 
be covered, and the goods allowed to remain in it 15 mins, longer. 
Then thoroughly wash them in water. 
Flowers, Color of, To Change by Charcoal. 
If roses are of a faded hue, cover the earth in the pot about 1 in. 
thick with pulverized charcoal, and in a few days they will be of a fine, 
lively rose-color. The same effect is produced upon petunias, and it 
gives great vigor to all red or violet colored flowers. Under its influence 
the white petunias become veined with red or violet tints, and the 
violets are covered with irregular spots of a bluish or almost black tint. 
These are often supposed to come from choice new varieties of seed. 
The only flowers insensible to the influence of charcoal are yellow. 
Flowers, White, To Turn Red. 
The white hyacinth may be turned red by sprinkling the juice of the 
Virginian poke-weed on it. Many other white flowers may be changed 
to red in the same way. 
Fritters, Apple. 
Cut the apples into rounds as thin as possible, cut out the cores, pare 
away the skins, put them in a dish, pour over them a wine-glassful o£ OLD DR. CARLIN'S RECIPES. 
529 
brandy, and sprinkle sugar and grated lemon-rind over them; let them 
lie in this for an hour; half fill a good-sized saucepan with clarified drip- 
ping; make it quite hot, and when it is still and a blue smoke arises from 
it, dip each slice separately into the batter, take it out in a tablespoon, 
and dip it, with the batter that is in the spoon with it, into the boiling 
fat; turn it over lightly with a fork, and when the fritter is crisp and 
lightly brown it is done enough. Put on paper to free from it grease; 
sift white sugar on, and serve. 
Frogs. 
Americans are slowly learning to eat frogs, although they still do it 
under protest. Frogs’ legs are very good when broiled on a gridiron, 
but some persons prefer to have them rolled in egg and cracker crumbs 
and fried. They make a very nuti’itious jelly, which never disagrees 
with anybody. 
Fruit, How to Make Grow. 
It would be an easy matter for every family to have enough fruit for 
use, with a little care and calculation. The following will give some 
useful hints : 
A plot of ground 16 rods by 10, or 1 acre, should give all the small 
fruits that a very large family could use the year around. Half this 
much land should give a full supply, and one-fourth to one-eighth as 
much can be made to produce a sufficiency with but very little extra 
care. Suppose we have devoted 1 acre to small fruits including cher- 
ries, and our plot is a parallelogram of 16 by 10 rods, and we wish 
to have strawbemes, cherries, raspberries, grapes, blackberries, currants 
and gooseberries. First we plant 10 cherry trees across each end 1 rod 
from the fence. Between these and the fence at one end we plant 2 rows 
of currants 5 ft. apart; at the other end 2 rows of gooseberries in the 
same way. We then plant across one end, inside of the cherries, 8 rows 
of strawberries 5 ft. apart, and the plants 8 ft. apart in the row; first 2 
rows of Crescent Seedling, then 2 rows of Captain Jack, and so on. 
These two varieties planted in this way will give more good fruit than 
any other varieties we know of. A row or two of the Wilson or any 
other staminate variety may be put in, in place of the Captain Jack; but 
we think that the best. Then plant 8 rows of raspberries in the same way, 
only putting the plants 6 ft. apart in the rows. These may be made 
up of 2 rows of Davison’s Thornless, 2 of Doolittle, 2 of Mammoth Clus- 
ter and 2 of Gregg. We plant no red raspberries, for they must have 
some culture each year to succeed, though the Turner will give a good 
deal of fruit without care; but their bright red color draws the birds to 
the patch early — for it is one of the earliest — and for this reason is a 
nuisance. We now have 3 rods for Snyder blackberries — for we think 
is useless to plant any other variety. They should be planted in 5 rows 
8 ft. apart. And the same breadth for grapes. There should be 1 row 
of Hartford Prolific, or Janesville, 3 rows of Concord and 1 of Clinton. 
These will give a succession, are all hardy, and have not failed in 20 yrs. 
in giving a sufficiency of fruit without laying down; or any other varie- 
ties equally hardy may be chosen. 
We now have our ground all planted. All of it should be kept well 
tilled and free from weeds the first summer. Potatos or corn may be 530 
old dr. carlin’s recipes. 
planted in all the rows and between the wider rows the first season. We 
consider corn the best, and better than clean cultivation without it; the 
stalks can be cut late in autumn and the strawberries covered with them 
or left to stand among the other plants for protection. This cultiva- 
tion, the first year, is best done with a shovel-plow with a very small 
shovel next to the plants, and with a larger shovel in between. The 
strawberries, if they make a good stand, and the runnel's are trained a 
little along the rows, will make a closely-matted row for the next season’s 
fruiting. The next spring the corn-stalks may be raked from among the 
plants between the rows, or left as they are. The second season all the 
plants except the strawberries should be well plowed early in the spring, 
as soon as the soil is dry enough, and 3 to 4 times more during the 
season. The strawberries will this season give a full crop of fruit, and 
the other kinds some. 
The second winter material should be got out to make a trellis for the 
grape-vines, and this should be put up early in the spring and the vines 
tied to it. The third, and for many seasons after, all will go on and 
give a great amount of fruit, without any care whatever. But regular 
and systematic plowings each season will give more and better fruit. 
A large amount of fruit can be had on this no-culture system year after 
year especially of blackberries, strawberries and grapes; for these two 
varieties of strawberries will make a stiff sod of their own that blue-grass 
cannot run out, at least for many years. But it is best to rip up deeply, 
with a very small bull-tongue shovel-plow, the space between the rows 
of strawberries each year, and the third year plow up deeply the original 
rows. The blackberries and grapes will give all the needed fruit 
without care and culture, but of course they can be bettered by it. 
The black raspberries will give a great deal of good fruit if let alone 
after the second year, but will do much better if plowed 8 or 4 times each 
season, and the canes cut back at least once each season after the fruit 
is gathered. 
Furniture, To Wax. 
The coating of wax must be as thin as possible, so that the veins of 
the wood may be plainly seen. The following is the best preparation 
known : Melt 2 ozs. of white and yellow wax over a moderate fire, and 
when melted, add 4 ozs. of best spirits of turpentine. Stir until cool. 
This forms a pomade fit for waxing the nicest furniture. When rubbed 
on in the ordinary way, the oil penetrates the pores of the wood, brings 
out its color, causes the wax to adhere better, and produces a lustre 
equal to that of varnish. The polish can at any time be renewed if 
necessary, by rubbing it with a bit of fine cork. 
Gantenine. 
Take 3 troy ozs. of soap, and dissolve by heat in 2 ozs. of water, and 
when almost cold add 2 ozs. of Javelle water, and 1 dr. of water of am- 
monia. This may be formed into a paste, which should be rubbed 
over the glove until clean. It is sometimes called Saponine. 
Glass, To Powder. 
Powdered glass used to filter acids, is glued upon muslin or paper 
for polishing, and to rub down corns after they have been well soaked old dr. carlin’s recipes. 
531 
and dried. To powder glass, heat It red hot and throw it into cold 
water. Then dry and pulverize it, coarse or fine, in an iron mortar. 
When all ordinary methods fail, glass that is smoky can be cleaned 
by applying dilute nitric acid. Water of ammonia may also be used for 
this purpose. 
Discolored Glass, To Clean. 
Kid Gloves, To Prevent Injury from Perspiration. 
Those whose hands perspire freely can prevent their gloves being 
injured by rubbing their hands with ordinary corn starch or pulver- 
ized soap-stone before putting on their gloves. Some prefer to use 
powder, as they think it is better for the hands. 
Dissolve i oz, of sandarac and | oz. of mastic in 8 fluid ozs. of strong 
methylated spirit, and add i oz. of turpentine to the solution. Make a 
hot, thick solution of glue and a little isinglass; to this add the above 
solution, and filter the whole, while hot, through a good sieve or a piece 
of cloth. 
Glue Which Stands Moisture Without Softening. 
Grapes, To Prevent Rot. 
Grapes are said to be kept from mildew and rotting by enclosing the 
bunches in paper bags. They will often ripen nicely in this way, when 
otherwise they would be entirely lost. 
Grindstone, How To Use 
Instead of running the stone in water, or letting it stand in water 
when not used, which will waste the stone and cause a soft spot in it, 
let water drop on it from a pot suspended above the stone, and stop the 
dropping of the water when the stone is not in use. The stone must 
not be allowed to get out of order, but must be kept perfectly round by 
the use of gas pipe or a hacker. All grease should be cleaned from tools 
before sharpening, as it destroys the grit. 
Liquid Guano, To Hasten the Blooming of Flowers. 
Dissolve 4 ozs. of sulphate or nitrate of ammonia, 2 ozs. of nitrate of 
potash, 1 oz. of sugar, 1 pt. of hot water, and put the solution in a well 
corked bottle. Add a few drops to the water used to moisten flowering 
plants that are in pots. For bulbous-rooted plants put 8 or 10 drops of 
the liquid into the water of a hyacinth glass or jar, changing the water 
every 10 or 12 days. 
Chewing Gum. 
Take 2 ozs. of prepared balsam of tolu—which is made of 4 ozs. of 
tolu, 16 ozs. of white resin, and 11 ozs. of sheep’s suet—1 oz. of white 
sugar, and 8 ozs. of oatmeal. After softening the gum in a water-bath, OLD DE. CAELIN’S EECIPES. 
mix in the ingredients, and make it into sticks by rolling in finely pow- 
dered sugar or flour. 
The Gums, Wash To Harden. 
Mix i pt. of Jamaica spirits, | teaspoonful of powdered alum, | of pul- 
verized saltpetre, and 1 oz. of pulverized myrrh. 
Gypsum, Use of. 
Gypsum (land plaster) is valuable in the barn yard in two ways : First, 
by acting as an absorbent of ammonia; and, second, in hastening the 
decay of straw, stalks, and other refuse matter. Once a week, in this 
latitude, and in southern ones, is none too often to sow enough broadcast 
in the yards to make them almost white or gray with this material. 
Hams, To Sugar Cure. 
Spread out the hams, shoulders and side meat and let it cool in the 
cellar, or where it will not freeze. Let it remain 24 hrs. Put the side 
meat in the pork barrel and salt liberally. Bulk up the bacon pieces, 
first rubbing them all over with the same mixture hereafter described 
for hams. Let the bacon lie in bulk 2 weeks, then rub with the mixture, 
and then again at the beginning of the fourth week. At the end of the 
sixth week smoke. When the hams weigh from 15 to 20 lbs., and when 
there are 8 hams and shoulders, take a large dish pan and put into it 8 
qts. of salt, 8 lbs. of coarse-grained brown sugar, and 8 ozs. of pulver- 
ized saltpeter, and put in sufficient warm water to make it of the con- 
sistence of soft mush. Set the hams and shoulders one at a time in the 
pan and rub the mixture well in, and see that no part of the meat, 
especially about the ham, is overlooked. Pile the hams, flesh side up, 
and let them remain from 3 to 5 days, according to the weather. Put 
them in a barrel, then pour in enough brine, which has been previously 
boiled, strained and cooled, to cover them. Let them remain in the 
brine not less than 4 weeks or more than 6. Then wash, drain and 
hang them, hock or small end downward, not lower than 6 feet above 
the slow fire made of green hickory, sugar maple chips or corn cobs. 
The fire is kept well covered with wood ashes, the object being to dry 
the hams as well as smoke them. Smoke until they become of a pretty 
yellow color, when the smoking should be discontinued, except in 
rainy weather, when an occasional smoke for drying will be needed. 
Two weeks of continuous smoking during the dry time when the 
weather is clear will be sufficient. From the first to the middle of 
March the meat is taken down and rubbed with a bit of cloth dipped 
in molasses, so that the finely ground black pepper will adhere to every 
part of the meat. Inclose each ham and shoulder in a cloth sack, 
place them in a paper flour sack and return them to the smoke house, 
where they can remain until used or sold. 
Eolian Harp, To Make. 
Make a box of very thin cedar, pine, or any other soft wood, 5 or 6 
ins. deep, 7 or 8 ins. wide, and just as long as the window in which it old dr. carlin’s recipes. 
533 
*» to be placed is wide. Near each end glue a strip of wood £ in. high 
and i in. thick, across the top for bridges. Insert 2 pins, like those of a 
violin in each end of the box, to wind the strings around. Fasten one 
end of each string to the wooden pin in one end of the box, carry it 
over the bridges, and wind it around the turning pin in the opposite end 
of the box. A piece of wood should be glued upon the inside of the 
ends of the box where the wooden pins enter to incx-ease their thick- 
ness. The strings should then be turned in unison and the box placed 
in the window. If the harp can have 4 strings, so much the better, but 
very sweet melody is produced by a single string, the notes varying 
with the force of the wind. 
Herbs of the Finest Flavor, To Obtain. 
Herbs should be gathered when they first bloom, and on a dry day, 
before the sun has been long upon them. If you wish to preserve them, 
clean them from dirt and dust and dry them gradually in a warm stove. 
When dxy, tie them up in bags made of old newspapers. Soixxe pick off 
the leaves, pound them in a mortar, pass them through a hair sieve, and 
px-eserve the powdex-s in tightly corked bottles. The herbs have their1 
fullest flavor in the following months: Marjoram, during July; winter 
savoxy, last of July and during August; basil, nxiddle of August to mid- 
dle of September; thyme, during June axxd July; mint, last of June and 
during July; sage, August and September; tan’agon and bxxx-net, June, 
July and August; chevil, paisley, fennel, elder flowex-s and orange 
flowers, May, June and July; summer savoxy, last of July and dux’ing 
August. 
Hints about Tomato Culture. 
In regard to training, it is asserted that much better fruit—especially 
for eating raw-can be had from plants fastexxed to slant stakes, than 
whexx the plants are allowed to run at will over the ground, or even 
when they are fastened to slanting trellises. Heavy stakes are required, 
of course, as the great weight of a plant in fruit can not be borne by 
light stakes. Strong bushes ax-e also frequently used, axxd they answer 
very well, though sometixxxes the vixxes become very dense and obstruct 
ventilatioxx and the x’eady ripening of the fruit. In training the plants, 
much attexxtion has been given to thinning the branches, especially when 
growxx oxx stakes, and in shortening back some of the branches to within 
a few buds of where the fruit is to set. Those who have followed this 
practice judiciously, report good results. But the latest novelty in 
tomato culture is ixx the xxxatter of root-pruning in order to produce early 
fruitage. In this matter some surprising results have been achieved, 
according to those who have giveix it their experience. While the plants 
are young they are transplanted several times, which, of course, destroys 
some of the roots, and after they ax-e put out into their final resting 
places, a spade is once in a while thrust dowxx into the ground a foot or 
so fx-ora the main stalk. In this, of course, size, and perhaps quality, is 
sacx-ificed to a gain of a few weeks in time; but maxxy are willing to pay 
this penalty for the sake of the early dish. The principle here is much the 
same as is often used to get early grapes, when a ring of bark is taken 
off. The supply of food being checked, the result is earlier fruit, but 
with slightly impaired flavox*. old dk. carlin’s recipes. 
Horse, To Save. 
The following method of saving a horse whose leg has been broken is 
said to be remarkably successful: Set the broken bone, and then band- 
age it tightly from the hoof to the knee joint with bandages wet with 
flour paste or plaster. Over the bandages strap several stiff splints, and 
allow them to remain on until the paste and bandages have dried to a 
hard, compact mass, when they are to be removed. Have a large stall 
for the horse, in which is placed several inches of soft litter for him to 
stand on. At the expiration of about 9 weeks, the bandages may be 
removed, and, if the animal has been well cared for, the limb will be 
perfectly well and straight, with no bunch or deformity of any kind. 
Then the limb must be rubbed with oil occasionally, and the horse exer- 
cised daily by being led back and forth across the barn floor. 
Horn, To Unite. 
To cement the surfaces and edges of pieces of horn, soften them by 
the heat of boiling water, and then place them in contact under strong 
pressure in a vise, and again expose to the heat of boiling water. 
Hyacinths, To Raise in Winter. 
The bulbs, whether put in glasses or earth, should be set in a dark 
closet to sprout. When in glasses the water should be at least 1 in. be- 
low the bulb, until the roots have readied the water; then All the glass 
up, put a piece of charcoal in the water and set the plants in the sun to 
grow. 
Ivory, To Dye Black. 
Steep the ivory, after washing it well in an alkaline lye, in a weak 
neutral solution of nitrate of silver, then expose it to the light or dry it, 
and then dip it into a weak solution of hydro-sulphuret of ammonia. 
Ivory, To Etch on. 
The ivory must first be covered with a thin coating of bees’-wax. 
Trace the figures you wish to etch through the wax; then pour over it a 
strong solution of nitrate of silver. When it has remained some time 
it can be removed with the wax by washing in warm water, leaving the 
design in dark lines on the ivory. 
Ivory, To Polish. 
A fine gloss may be produced on ivory, in a short time, by polishing 
it with putty-powder and water, using a rubber made of hat. Instead 
of this, you may set the ivory in the turner’s wheel, and after having 
worked it, take some rushes and pumice-stone, mix a subtle powder with 
water, and rub till it becomes perfectly smooth. Heat it by turning it 
over a piece of linen or sheepskin, and while hot rub it with a little 
whitening, diluted with olive oil. Lastly, rub it with a little dry 
whitening, and then polish it off with a soft white rag, and the ivory 
will k o : extremely white. OLD DE. CAKLm’s EECIPE9. 
535 
Grape Jelly. 
Pick the grapes before they are too ripe, as they become watery then, 
but they must be ripe enough to have a good flavor, or the jelly will be 
very acid; pick each grape from the stem, and do not use green or 
wilted ones; put them over the fire in a porcelain-lined kettle, not a 
brass one, and let them boil up, mashing them well; then strain the 
juice and measure it, putting it back on the fire, and let it boil 80 or 40 
mins. ; to each pint of juice allow a pound of crushed sugar, which put 
in the upper oven of the range to warm ; when the juice has boiled the 
time mentioned add the heated sugar, and stir until all is dissolved ; 
then boil 10 mins, and test it; if it drops from the spoon thick, it is done. 
It is very uncertain as to time, therefore difficult to give an exact rule, 
but should not be boiled more than 25 mins, or it loses its color and 
flavor. 
Fire Kindlers, To Make. 
Melt 1 qt. of tar and 8 lbs. of resin; bring to a cooling temperature, 
and mix with as much sawdust, with a little charcoal added, as can be 
worked in. While hot, spread out upon a board, and, when cold, break 
into lumps as large as a good-sized hickory nut. This will make kindling 
enough to last a year. The lumps will ignite easily from a match, and 
bum with a strong blaze long enough to start the wood. 
Lambrequin, To Make. 
Take a smooth board the exact length and width of your shelf, and 
make a case for it in the following manner: Out of a piece of cloth, of 
a color to match or contrast with the furniture of your room, cut a strip 
8 ins. longer and 4 ins. wider than the piece of board. Cut a second 
piece, the same shape and size, out of some kind of lining, and tack the 
two together. Sew one side with over-and-over stitches, and decorate 
the other side and ends in any way liked. After the edge is finished, 
cut a slit in the lining of the work large enough to admit the board, and 
bind this opening with braid. Then slip in the board and lay in flat on 
the shelf, and, if you have followed directions, you will have a smoothly- 
covered shelf, with a drapeiy 4 ins. in depth in front and at the ends. 
Magic Lantern, To Make. 
The following is a very simple affair, and easy of construction, but will 
afford a good deal of amusement: A small box, a kerosene lamp with 
an argand burner, a little fish-globe filled with pure water, and a com- 
mon double or plano-convex lens are all the materials necessary to make 
it. A hole is bored in the top of the box to permit the chimney of the 
lamp to pass through, and allow the heat and the products of combustion 
to escape. In the side of the box a round hole is cut large enough to 
admit a portion of the globe, which is suspended inside the box close to 
the lamp. A piece of common window glass is then moistened with a 
strong solution of sulphate of soda, and placed on a stand or clip so that 
the light from the lamp will be focused on it by the globe. The image 
of the glass will thus be thrown upon a screen when the lens is prop- 
erly adjusted. The formation of the crystals of the sulphate of soda will OLD DR. CARLIN’S RECIPES. 
be seen clearly on the screen, and appear like the magical growth of a 
forest. Any ingenious family can readily devise a great number of 
interesting experiments with this inexpensive lantern. 
Moss on Lawns, To Kill. 
Mix 1 gal. of ammoniacal liquor with 4 gals, of water, and water the 
lawn with it. The grass will look brown for a while, but will soon 
become green again. If in any way the grass can be made to thrive it 
will choke the moss. As the moss shows that the soil is exhausted, a 
top dressing of nitrate of soda or soot will be of benefit. A good plan is 
to sow some fine siftings of coal ashes, very thinly, over the parts where 
the moss abounds. If this is done just before a shower so much the bet- 
ter, as the rain will wash it in, and this will kill the moss without hurt- 
ing the grass. Moss on meadow land may be killed by nitrate of soda 
sown at the rate of 1£ cwts. per acre. This is also an excellent manure 
for the grass. In the autumn, mossy parts of meadows should be well 
manured with good, well-rotted stable dung, and in the spring the grass 
should be fed off with sheep. 
Worms on Lawns and Grass Plots, To Destroy. 
Make a mixture of 10 lbs, of slacked lime and 30 gals, of water; stir 
well together and let it stand for 2 or 3 days. Then pour it off the sedi- 
ment, and water the lawn with it, using for the purpose a rose water- 
pot; this will bring the worms to the top of the ground, when they can be 
swept off and carried away. This should be done in damp weather, for 
the worms are then nearer the surface. The evening before, the lawn 
should be rolled, as this brings the worms near the surface, and also fills 
up the holes they have left. The next night they will open the holes in 
which they lie, thus making it easier, for the water to reach them the 
next day without wasting much by soaking into the forsaken holes. 
Diluted ammoniacal water which is used to destroy moss on lawns 
answers the same purpose. 
Skeleton Leaves, To Bleach. 
To 1 dr. of chloride of lime, mixed with 1 pt. of water, add enough 
acetic acid to liberate the chlorine. The leaves should be steeped in this 
about 10 mins., or until they are whitened, but must not be left in too 
long, as they will become brittle. Put them into clean water and float 
them out on pieces of paper. When nearly dry, place them in a book 
or botanical press. When mounted on black velvet or paper they 
appear to the best advantage. 
Skeleton Leaves, Quick Method of Preparing, 
Dissolve 3 ozs. of washing soda in 2 pts. of boiling water, and add 
ozs. of quicklime, previously slacked; after boiling 10 mins., decant 
the clear solution, and bring it to a boil. While boiling, add the leaves, 
and let the boiling continue briskly for about 1 hr., adding a little hot 
water occasionally to supply the place of that lost by evaporation. 
When you think they have boiled long enough, take out a leaf, put it OLD DR. CARLIN’S RECIPES. 
into a vessel of water, and nib it between the fingers under water. If 
boiled enough, the skin and pulpy matter will separate easily, and the 
other leaves may be removed from the solution and treated in the same 
way ; if not, let the leaves remain in the solution, and continue boding 
a while longer. 
Lettuce in Winter. 
Every family that has a little garden spot can enjoy the luxury with 
very little trouble. All that is necessary is to build a frame of coarse 
boards, cover it with a closely-fitting glass sash, and place it in a sunny 
spot, somewhat protected. In this, plant the lettuce sets, about six 
inches apart, in good ground. They will grow all winter, and in the 
early spring wdll form beautiful large heads to encourage the appetite 
and grace the table. 
The seed should be sown in September, and are so hardy that if 
planted in a sheltered situation, and protected by loose covering of 
straw and evergreen boughs, they will stand the winter well. If trans- 
planted in a cold frame, as suggested above, they will do better, and 
produce more tender, delicate and larger heads. 
Starch Lustre. 
When this is added to starch, it causes the linen to have not only a 
high polish, but a dazzling whiteness. The best results will be produced 
by adding a piece of lustre, as large as a copper cent, to | lb. of starch, 
and then coiling it for 3 or 8 minutes. Starch lustre is composed of 
stearine, colored by the addition of a little ultramarine blue. The 
essential part, however, is the stearine, and, with or without the blue, 
adds much to the beauty of the linen. 
Lute To Protect Glass Vessels. 
Pulverize some fragments of porcelain, sift them well, and add an 
equal quantity of fine clay, that has been softened previously with as 
much of a saturated solution of muriate of soda as is necessary to give 
the whole a proper consistence. A thin and uniform coat of this, 
applied to the glass vessels, and dried in slowly, before they are put into 
the fire, will enable them to endure an incredible amount of heat. 
Marble, Acids Injurious to. 
Care should be taken in the use of marble furniture and ornaments, 
as marble is a carbonate of lime, and acids of any kind will more or less 
affect it. Marble slabs soon lose their polish, and are liable to a degree 
of disintegration, which impairs their beauty, if acids are allowed to 
stand on them. For this reason, fruits, sauces, and vinegars should not 
be allowed to come in contact with marble slabs or furniture of any 
kind. 
Marble, To Dye or Stain. 
Marble may be stained any color that is desired, by heating the stone 
enough to make the colored solution just simmer on the surface. 
Experience is necessary to make the application of the colors successful, old dr. carlin’s recipes. 
but by skillful use a pleasing effect, both of color and grain may be 
obtained. The following are some of the colored solutions used : Blue 
stain is tincture or solution of litmus, or an alkaline solution of indigo. 
Tincture of logwood furnishes a brown stain. Crimson stain consists of 
a solution of alkanet root in oil of turpentine. Flesh-color stain is pro- 
duced by applying wax, tinged with alkanet root, to the marble hot 
enough to melt it. Gold-color stain is formed by a mixture of equal 
parts of white vitriol, sal ammoniac, and verdigris, all in fine powder, 
carefully applied. To stain marble red, use tincture of dragon’s blood, 
alkanet root, or cochineal. For yellow stain use tincture of gamboge, 
turmeric, or saffron. An alkaline solution or tincture of sap-green, or 
wax strongly colored with verdigris, will produce a green color, or you 
can stain the stone blue first and then yellow. 
Manure, To Dissolve Bones for. 
Pulverize the bones if possible, if not break them in small pieces, and 
put them into a hole in the ground, or into a stone tank. Upon 100 lbs. 
of bones pour 40 lbs. of oil of vitriol. Stir the mixture with long poles 
until the mass is uniform. Let it remain 24 hrs., at the end of which 
time it will be perfectly dry. Instead of this process, you may fill an 
old barrel with alternate layers of wood ashes and fresh bones, occa- 
sionally wetting them with hot water. 
Meat, Pickle for Salting, 
To 1 gal. of water take H lbs. of salt, £ lb. of brown sugar, and oz. 
of saltpetre; boil these until no more scum rises, and skim the liquor 
until the pickle is clear; pour it into a tub to cool. Keep the meat 
two days before packing it, and rub it with a quantity of the ingre- 
dients, finely powdered, 12 hrs. before leaving it to drain : then pack 
closely in the barrel or tub, sprinkling each layer with more of the 
powdered ingredients, and turn on the pickle cold. When the meat is 
used the pickle may be boiled, skimmed, strained, and kept for another 
season. 
Gas Meters, To Keep from Freezing. 
I pt. of good glycerine will prevent the freezing of 1 gal. of water, 
but at least double that proportion is preferable in the country. Water 
containing 40 per cent, of glycerine has little inclination to freeze. 
Pure glycerine is perfectly inert, and does not affect the metals of which 
the meter is composed. It should be used rather than whisky, that 
undergoes acetous fermentation, by which the alcohol is converted into 
acetic acid, which corrodes the meter so that it soon wears out. 
Mildew, To Remove from Roses. 
Dissolve 1 oz. of nitre in 1 gal. of water, and water the plants with it 
occasionally. This will successfully remove mildew from roses and 
pelargoniums. Instead of this, some wash the diseased parts with a 
decoction of elder leaves. Flour of sulphur dusted over the foliage by 
means of a dredging-box, with very fine holes, is considered the best 
remedy. old dr carlin’s recipes. 
Mincemeat of Dried Apples. 
When green apples cannot be had, dried apples make a very good 
eubstitute. For six pies take | doz. handfuls of dried apples, put them 
to cook in | gal. of water, and i teacup of vinegar. Let them soak for 
a day or two, then chop fine without cooking, using the same water in 
which they were soaked to thin the mincemeat with ; add about 3 lbs. 
of meat (mostly lean), sweeten and spice to taste, using either currants 
or raisins; it is better after having been mixed about a week. 
Mould in Mucilage, To Prevent. 
A very small quantity of sulphate of quinia will keep gum mucilage 
from spoiling. Writing-ink may be preserved in the same way. 
Ammonia is also used for the same purpose. 
Mouth, Wash for. (Myrrh and Borax.) 
Take 1 oz. of borax and 1 of honey, and rub them well together in a 
mortar. To this, add gradually 1 qt. of spirit of wine (not above proof), 
and 1 oz, each of gum myrrh and red saunders wood. Macerate for 14 
days and filter, and you will have an excellent wash for the gums and 
mouth. 
Mucilage, To Adhere to Glass, etc. 
1 or 3 drops of glycerine in a small bottle of mucilage will make it 
adhere to glass and polished surfaces. If too much glycerine is used 
the cement will not harden at all. 
Mucilage of Tragacanth. 
Macerate 1 oz. of tragacanth in 1 pt. of boiling water for 24 hrs. 
Triturate until uniform and smooth, and press through linen. This 
paste will keep pretty 'well without the addition of an antiseptic, if 
made pretty firm, but a little acetic acid or creosote will entirely prevent 
fermentation. 
Onions, Grub in. To Prevent. 
Add to some lime-water as much soot as will make it into a thin paint, 
and water the crop with it as soon as the maggot appears. This is so 
stimulating that it should be used to increase the weight of the crop. In 
the fall, the ground intended for a crop of large onions should be dug 
over and then watered with a mixture of sulphuric acid and water, 
made strong enough to burn the tongue. Every animal in the soil wifi 
thus be destroyed and the mixture will be entirely washed away by the 
winter rains. 
Ornaments, Ivory, To Clean. 
To clean the carvings wash them well in soap and water, with a small 
brush, and place while wet in the sunshine; keep them in the sun 2 or 8 
days, wetting them several times a day with soapy water; after washing 
them once more they will be exceedingly white. old dr. caelin’s recipes. 
Paper, Magic Copying. 
To make copying paper mix lampblack, Venetian red, Prussian blue, 
or chrome green with cold lard, according to the color you desire. Ap- 
ply the mixture, which should be of the consistence of thick paste, to 
the paper with a rag. Then rub the paper with a flannel rag till the 
color ceases to come off. By alternating these paper’s with writing 
paper and using a solid pen, several copies of a letter can be produced at 
once. 
Paper, To Make Fire-proof. 
Dip the paper in a solution of alum and throw it over a line to dry. 
All kinds of paper, whether plain or colored, as well as textile fabrics, 
may be treated in this way. Try a slip of paper thus prepared in the 
flame of a candle, and if not entirely fire-proof, x-epeat the operation. 
To render newspapers fire-proof, dip them into a solution of soluble glass 
of 25° Baume; then neutralize the alkali by diluted muriatic acid of 10° 
Baume, while hot, and dry by the atmosphere. The texture of the paper 
cannot then be destroyed by fire. 
Take 1 gal. of boiled linseed oil and reboil it with 1 oz. each of litharge, 
acetate of lead, sulphate of zinc, and burnt umber. Lay the sheet of 
paper on a square board and cover it well with this mixture. Cover the 
first sheet on both sides; place the second on this, and cover the upper 
side with the mixture; continue the process until you have covered 20 to 
50 sheets. Then separate them and hang them up to dry. 
Oiled Paper, a Substitute for Oiled Silk. 
Printed Paper and Picture Prints, To Clean. 
The print must first be fastened to a board with button drawing pins. 
Dissolve 1 oz. of carbonate of ammonia in a pint of water, and wash 
the print with this, using a camel’s hair brush for the purpose. Rinse 
the print well with plenty of fresh water, and, when dry, repeat the 
process on the reverse side of the print. Next, wet the print with water 
made sour with white vinegar, and, lastly, wet the print with water 
containing a little bleaching powder, and again rinse with clean water. 
Dry by exposure to air and sunshine, and the print will be perfectly 
white, except where printed. A coat of parchment size will stiffen the 
print. Many very valuable prints have been thus restored. 
Paper, To Make Waterproof. 
Composition No. 1, is a mixture of 2 liquids. 80 ozs. of glue, gelatine 
or size, and 3 ozs. of gum-arabic melted in 10 pts. of hot water, and 20 
ozs. of soap and 4 lbs. of alum, melted in 30 pts. of hot water. To make 
composition No. 2, beat together j gal. of benzole and 1 gal. of paraffine 
and melt with them 24 ozs. of resin. When the mixture has boiled long 
enough to attain a moderate degree of consistence, add to it resin, oil 
and copal, or mastic varnish. The article that you wish to render water- 
proof should be first dipped into composition No 1, in a heated state and 
then dried. Then apply composition No. 2 in a cooled state with a brush. OLD DE. CAELIN’s EECIPE8. 
Parchment, To Make Transparent. 
Make a strong lye of wood ashes, and soak the parchment in it, wring- 
ing it out frequently to see if it is transparent, then strain it on a frame 
and let it dry. After it is perfectly dry, cover both sides Avith a coat of 
pure mastic varnish, diluted with spirits of turpentine. 
Paste for Petits. 
Sift lb. of flour on the hoard, and work in i lb, of butter, i lb. of 
fine sifted sugar, a pinch of salt, and the yolks of 2 eggs, with the white 
of one. Tins, when done, should be a light, but somewhat stiff paste. 
Put the paste in a cool place for an hour, then roll out to a quarter of an 
inch, and with cutters mark your shapes, or mould the paste into any 
forms you choose, but they must be small shapes, as this paste is not 
adapted for those of large size. Butter white paper, and lay it on a 
baking sheet, putting the biscuits on it as you cut them. Brush them 
over with egg, and bake until they become deep yellow; let them 
cool on a sieve. For ginger or cinnamon flavor, use enough of the 
freshly ground powder to give a delicate flavor ; for lemon, either grated 
peel, or good extract of lemon peel; for vanilla, use sufficient of the 
extract to flavor slightly, instead of plain sugar. By way of ornament 
the cakes can be strewn with finely minced angelica, candied peel, or 
pistachios mixed with sugar. 
Phosphate, for Manuring. 
Take 2 parts of crushed bones and macerate for several days in 1 part 
of oil of vitriol and 8 parts of water, stirring frequently. In this way a 
superphosphate of lime is formed, which makes an excellent manure 
when mixed with water, dry earth or sand. 
Phosphorus Paste, for Vermin, 
Put 1 dr. of phosphorus into a Florence flask, and pour over it 1 oz. of 
rectified spirits. The flask should then be immersed in hot water until 
the phosphorus is melted; then put a well fitting cork into the mouth of 
the flask and shake briskly till cold. After pouring off the spirit, take 
the phosphorus, which is now reduced to a finely divided state, and mix 
it in a mortar with ozs. of lard. To this add 5 ozs. of flour and 1| ozs. 
of brown sugar, previously mixed together, and make the whole into a 
paste with a little water. If the paste is intended for rats or mice, sub- 
stitute cheese for sugar. There need be no fear of spontaneous ignition, 
either during or after the preparation of the paste. 
Pictures, To Apply Decalcomine. 
Varnish the pictures carefully with the varnish which you can buy 
with the pictures, care being taken not to get any varnish on the white 
paper. The pictures will be ready to lay on the panel in a few minutes, 
and the paper can be removed by wetting it. When perfectly dry, 
varnish the picture as you would an oil painting. It is better to buy 
only those transfer pictures that are covered on the back with gold leaf, old dr. carlin’s eecipes. 
as they will show plainly on any colored background. The plain pic- 
tures should be used only on white or light grounds. 
Pills, for Constipation. 
Equal parts in weight of best English calomel, Turkish rhubarb and 
aloes. Mix with a very little water, and roll the pills, after being made, 
in ginger. 
Pain in the Stomach. 
£ oz. of laudanum, \ oz. of aromatic spirits of ammonia, 1 oz. of tinc- 
ture of rhubarb. Dose—1 teaspoonful every 4 hours; children, i of a 
teaspoonful; very small children, £ of a teaspoonful. 
Clothes Pins, To Preserve. 
Once or twice a month, boil clothes pins a few moments and they will 
become more durable and flexible. If clothes lines are treated in a 
similar manner, they will keep in better condition and last longer. 
Gas Pipes, To Bend. 
Fill the pipe with melted resin, and when the resin becomes hard 
bend the pipe, and it will retain its round form. The resin may be 
removed by heating. 
Water Pipes, To Manage in Winter. 
Cover the pipes with hay or straw bands, twisted tight around them, 
when the frost first comes. Wash the cisterns and water-butts out 
occasionally to keep the water pure and fresh. Be very careful in 
winter time in pumping up water into the cistern for the water-closet. 
When done, let all the water out of the pipe ; if this is forgotten, and 
it should be frozen, bore a hole in the pipe with a small gimlet, a short 
distance from the place where the water is let off, to prevent its 
bursting. A little peg must be put into the hole when the water is 
let off. 
Plants, Cleanliness for. 
The languidness of plants in the house, often is caused by want of 
care in cleansing the leaves. If the leaves are not kept perfectly clean, 
the respiration is interfered with, as plants breathe by their leaves. 
Simply watering the roots is not enough. As plants perspire by their 
leaves, dirt and dust retard this function ; and as they also feed by their 
leaves, by absorbing carbonic acid from the air, dirt also interferes with 
their taking nourishment. 
Frozen Potatos, Remedy for. 
If potatos have been frozen, lay them in a perfectly dark place for 
some days after the thaw has commenced. They do not rot, and lose old dr. carlin’s recipes. 
■very little of their natural properties if thawed in the dark, but if thawed 
in open day they will rot. 
Poultry or Fish, Stuffing for. 
2 cups of light bread or cracker crumbs, 1 cup of mashed potatos, 1 egg 
well beaten, butter the size of an egg, 1 small teaspoonful of sage and 
savory, 1 doz. clams or oysters, chopped; moisten with warm, rich, new 
milk, adding salt and pepper to the taste. This is nice for poultry and 
fish; for duck, goose, or wild game of any kind, an onion chopped fine 
and added is an improvement. 
Imperial Punch. 
The ingredients are a pineapple, a Seville orange, 4 lemons, 4 sweet 
oranges, an inch of vanilla split open, 1 dr. of stick cinnamon, $ lb. of 
loaf sugar, a bottle of good hock, a bottle of champagne and a bottle of 
arrack. Peel the Seville orange, and put the peel with the vanilla and 
cinnamon to scald in 1 qt. of water by the lire; cover this closely while 
infusing. Into a punch bowl, cut the pineapple in thin slices; peel the 
sweet oranges very close, scraping all the white off; cut each one into 8 
pieces, and add to the pineapple. Having rasped the rind off a lemon 
with some of the sugar lumps, add all the sugar to the fruit, and add, 
also, the juice of the 4 lemons; pour the flavored water through a strainer 
into the bowl and cover it close until quite cold, thfen add first the arrack, 
then the hock, and lastly the champagne, with half a bottle of good 
seltzer water; stir all together briskly and serve directly in champagne 
glasses. 
Roses, Soot Water for. 
The growth of the plants and flowers may be greatly increased and the 
plants be strengthened by the use of soot water. This is prepared by 
placing soot from the pipe or chimney of a wood fire in a pitcher and 
pouring hot water upon it. When cool, water the plants occasionally 
with the liquid. 
Rubber, To Fasten to Wood and Metal. 
A cement which fastens equally well to the rubber and to the metal or 
wood is made by a solution of shellac in ammonia. Soak some pulver- 
ized gum shellac in 10 times its weight of strong ammonia. A slimy mass 
will be obtained, which in 3 or 4 weeks will become liquid without 
the use of hot water. This softens the rubber, and, after the volatiliza- 
tion of the ammonia, becomes hard and impermeable to gases and fluids. 
Saws, Band, To Solder. 
Scarf the end of the saw to a taper, for a distance of two fine or one 
coarse tooth, fitting the edges of the scarf very true and level. Clean 
the joint with acid, and clamp the saw ends together with a suitable 
frame or clamp. Heat the joint with a pair of red-hot tongs, and place 
a small strip of jeweler’s silver solder upon the joint; press it upon the 
same with the red-hot tongs. As soon as the solder has properly run or old de, carlin’s recipes. 
flowed, remove the tongs and cool the joint with water, to restore as 
far as possible the temper of the saw. Then file the joint to an even 
thickness and level with the rest of the saw, using a wire gauge as a 
template. 
Saws and Springs, Hardening. 
The usual way of proceeding is to heat the saws in long furnaces, and 
then to immerse them horizontally and edgewise in a long trough con- 
taining the composition; two troughs are commonly used alternately. 
Part of the composition is wiped off with a piece of leather, when the 
articles are removed from the trough ; they are then heated one by one 
over a clear coke fire until the grease inflames; this is called “ blazing 
off.” A greatly recommended composition consists of 2 lbs. of suet and 
i lb. of beeswax to every gallon of whale oil; these are boiled together, 
and will serve for thin articles and most kinds of steel. The addition of 
black resin, to the extent of about 1 lb. to the gallon, makes it serve for 
thicker pieces, and for those it refused to harden before; but the resin 
should be added with judgment, or the articles will become too hard 
and brittle. The composition is useless when it has been constantly 
employed for about a month ; the period depends, however, on the 
extent to which it is used, and the trough should be thoroughly cleaned 
out before the new mixture is placed in it. The following recipe is 
commended: 20 gals, of spermaceti-oil, 20 lbs. of melted and strained 
beef suet, 1 gal. of neats’-foot oil, 1 lb. of pitch, 3 lbs. of black resin. 
These last two articles must be previously melted together, and then 
added to the other ingredients; the whole must then lj heated in a 
proper iron vessel, with a close cover fitted to it, until the moisture is 
entirely evaporated, and the composition will take fire on a flaming body 
being presented to its surface ; the flame must be instantly extinguished 
again by putting on the cover of the vessel. When the saws are wanted 
to be rather hard, but little of the grease is burnt off ; when milder, a 
large portion; and for a spring temper, the whole is allowed to burn 
away. When the work is thick, or irregularly thick and thin, as in 
some springs, a second and third dose is burned off, to insure equality of 
temper at all points alike. Gun-lock springs are sometimes literally 
fried in oil for a considerable time over a fire in an iron tray. The thick 
Earts are then sure to be sufficiently reduced, and the thin parts do not 
ecome the more softened from the continuance of the blazing heat. 
Springs and saws appear to lose their elasticity after hardening and 
tempering, from the reduction and friction they undergo in grinding 
and polishing. Toward the conclusion of the manufacture, the elasticity 
of the saw is restored principally by hammering, and partly by heating 
over a clear coke fire, to a straw-color; the tint is removed by very 
diluted muriatic acid; after which the saws are well washed in plain 
water and dried. 
Perfumed Sealing-Wax, To Make, 
Mix 1 per cent, of balsam of Peru, or liquid storax, with the ingre- 
dients of any fine sealing-wax, when considerably cooled. Essence of 
musk or ambergris will answer the same purpose. The sealing-wax 
melts easier if a little camphor or spirits of wine is added. OLD DE. CAKLIn’s EECIPES. 
Seeds, How To Choose and Test. 
There are certain signs by which to distinguish good from bad seeds, 
and old from new. «A. very good judge gives the following rules: When 
you want new seed peas, for example, put one from the stock into your 
mouth, and bite it. If it is very hard it is more than a year old; if the 
teeth enter it with moderate ease, it is new seed. New carrot seed 
always has a green shade on it; old seed loses this and is of a dead, pale 
brown, and has a less fragrant odor. New parsnip seed has a shade of 
green, which it loses if more than a year old. Onion seed is more dif- 
ficult to prove than most other seeds, but if you take a single seed at a 
time, and carefully bite it, you will find that the old seed has a tough, dry 
skin, with a very white and harsh kernel, while new seed has a more ten- 
der, moist skin and the kernel possesses a greater degree of moisture, 
and is somewhat oily. Onion seed that has no vitality at all has no ker- 
nel, or one perfectly dry. Test this by pressing the seed on a piece of 
white writing-paper. If it leaves no moisture on the paper it is of no 
use, and has been tampered with, or has lost its vitality by age. The 
kernels of cabbage and of broccoli seed possesses a pale green shade 
when pressed out or cut, and a tinge of green in the brown skin also; 
but old seed loses this in proportion to its age, the kernels becoming of 
a dull, dark brown. The seeds of cabbage, broccoli, kales, &c., will 
retain their vitality longer than any other, and will grow well when 3 
yrs. old, or even 6 yrs., if well kept. Beet seed has a faint tinge of pale 
green if new; but is a dull brown if old. New celery seed has a faint 
tinge of green, and is very aromatic; but it loses the green and becomes 
less fragrant if more than 1 yr. old, and its vitality is doubtful. Lettuce 
seed is of a bright silvery grey color, if new, and the kernel has a green 
tinge with it, both of which peculiarities it partially loses with age. 
Lettuce seed will grow very well 2 yrs. old, but above that age its vital- 
ity is doubtful. The black-seeded varieties can only be tested by the col- 
or of the kernel, which is the same as in the white-seeded. Radish seed 
always has a strong green color in the kernel up to 2 or 3 yrs. old, which 
changes to a dead, dirty whitish brown if past growing quality. Radish 
seed will, however, retain its vitality 4 or 5 years, although it will not do 
for early sowing at this age. New spinach seed is of a greenish-gray, 
but old seed is of a dead gray. Cucumber, melon and marrow seeds are 
of a bright creamy white when new, and the kernel of a pure white; 
while the outside becomes a dead pale brown, and the kernel a dead 
cream color when old. Either will grow very well up to 3 or 4 yrs. old; 
after that they are doubtful, unless they have been preserved very care- 
fully. 
Seeds, Storing and Preserving. 
It is the decomposing elements in the surrounding air that destroy the 
vitality of seed; and, consequently, those which contain less oily matter, 
and have a porous shell, or skin, to the kernel, are the kinds that perish 
soonest. This does not matter so much for wholesale dealers, because 
they sell off their seeds and it is not so necessary for them to exclude the 
air, but for small seedsmen it is important. Those should keep their 
stocks in impervious canisters, bags or bottles, and then what stocks are 
left over at one season would be good for another. Tin canisters, such 
as those used by grocers for coffee and tea, are excellent for the storing 
of seeds — more convenient than bags or bottles, and quite as handy as old dr. carlin’s recipes. 
drawers. These canisters should be made of the very best tin, and 
have tightly-closing lids. A ring of vulcanized India-rubber at the lids 
would keep the air almost entirely excluded. For farmers who only 
keep them for their own use, the following directions are all that is 
necessary: A damp, close place is sure to injure Aost seed, especially 
salad and other kinds which are not good after the second year, while it 
impairs even those seeds like the melon and cucumber, and others which 
are usually good for several years. It is a bad practice to keep the seed 
in a tight, close box where they will generate moisture, while a hot and 
dry place is almost as bad. Before the seed is packed away in papers or 
bags, care should be taken that it is free from dampness, or else it will 
be sure to spoil. When it is dry—drying in the sunshine is best—and cool, 
it may be packed in paper or in bags carefully and properly labeled, and 
then put in the seed chest or box. Keep this seed receptacle in some 
cool, dry place and you will be reasonably sure of having your seed in 
good condition when you want it for planting, provided you keep the 
box or chest out of the reach of rats or mice, the latter being especially 
fond of such tempting food. 
Sheep Feeding. 
Every wool-grower will find it for his interest to provide warm, capa- 
cious and well-ventilated sheds for his flocks, with a convenient access 
to pure water. Racks that sheep are fed in should be made with tight 
bottoms, so that the chaff will not go through and be wasted, for that 
is the best part of the hay. By being made so, grain can be fed in them, 
thereby saving troughs. It is not well to winter too many in one flock. 
The size of the flock and convenience for keeping will determine their 
suitable classification. The strong and weak should be kept sepa- 
rately. A difference of opinion exists as to the number of times a 
day they should be fed, but the important thing is to feed them at regu- 
lar intervals. 
Sheep, To Wash. 
The common method of washing is to select some favorable place in a 
brook where the water is about 3 ft. deep, the bottom hard and gravelly, 
and the current moderate, and then build a pen of rails sufficient to hold 
a large flock, and provided with a narrow opening toward the stream. 
Into this pen the sheep are driven through an opening, temporarily made 
for the purpose, at the rear. One man, perhaps aided by a boy, tends 
the flock and passes the sheep to the washers, who are standing in the 
stream. The sheep should have been previously tagged and freed from 
all soiled clots. The washing should not be done until the water has 
become so warm that the sheep may not be chilled and injured. Special 
care must be taken with old or sickly sheep, and ewes that are still with 
lamb. An exposure of the sheep to a warm rain the day previous to the 
washing is an advantage, as it softens and loosens the dirt and renders 
the washing easier and more thorough. As the sheep are washed they 
should pass out upon a clean, grassy slope that rises gradually from 
the stream; otherwise, the water-laden animals may fall and soil their 
fleeces. After washing, if the weather should suddenly turn cooler, the 
flock should be provided with shelter, to prevent their taking cold, as 
they would be very likely to do. From the time of washing to that of 
shearing, two weeks, or so, the sheep should be kept in a pasture that is old dr. carlin’s recipes. 
free from bare ground, overhanging banks, or steep side-hills, so that the 
wool may be kept clean, 
A second method of washing, which is employed when the stream is 
small but somewhat rapid, is to arrange a spout for the passage of the 
water, and hold the sheep under the end—the water flowing upon the 
animal. In this way the washer does not go into the stream, and, if 
provided with rubber boots and apron, may keep himself comparatively 
dry. The washing by this method is very thorough, as the stream of 
clean water constantly flowing into and through the wool, carries off the 
impurities as they are removed from the sheep. 
Shells, To Clean, 
Boil strong ashes, and allow the lye to settle; pour this over the shells 
and boil them 6 or 7 hrs., or longer if they are large; then soak them, 
and wash them several times in fresh water. 
Shells, To Color, 
Dissolve, in a solution of chloride of tin, a little lac dye, boiling it first 
and then allowing it to stand to settle. Clean the shells thoroughly, and 
dip them in this solution until they are of the color desired. 
Shirt Bosoms, Glossing for. 
Put 2 ozs. of fine white gum arabic powder in a pitcher, pour on a pint 
or more of water, and having covered it, let it stand all night. The next 
day pour it from the dregs into a clean bottle, cork and keep it for use. 
Into a pint of starch, made in the usual way, stir a teaspoonful of the 
gum water, and it will give to lawns, either white or printed, a look of 
newness when nothing else can restore them. 
French Silks, To Test, 
Bum a small piece and see whether it turns to charcoal, as it should, 
or smoulders into a yellow, greasy mass, as it will, if heavily dyed. 
Violet Silk, To Remove Acid Stain. 
The discolored stain must first be brushed with iodine tincture. In a 
few seconds saturate the spot well with a solution of hyposulphite of 
soda. After drying gradually, the color will be perfectly restored. 
Silks, To Wash. 
Do not wring or crush silk when it is wet, for if the silk is thick and 
hard the creases thus made will remain in it always. The best way to 
wash silk is to spread it smoothly upon a clean board, rub white soap 
upon it; and then brush it until clean with a clean hard brush. Rub the 
silk until all the grease is extracted, then brush off the soap with clean 
cold water, applying it to both sides. If washed in hot suds, most 
colors, especially blue and green tints, will be extracted. To prevent 
the colors from running, dissolve a little alum in the last water that is OLD DK. CARLIN’S EECIPES. 
put on to the silk. For removing grease from silk, use a mixture of 
alcohol and camphene. 
Smilax, To Raise. 
With very little care this can be grown successfully as a house plant. 
The seed should be sown in a box, or in pots, in the house ; they should be 
kept moist until the young plants appear. The seed being rather slow 
to germinate, you must not think it bad if it does not make its appear- 
ance in two weeks. The young plants should be potted off into three- 
inch pots as soon as they are three or four inches high. Once a year 
the bulbs should be allowed to dry off and rest; they will start into 
growth again in about six weeks. The vine does not require the full 
sun, but will grow in a partially shaded situation. It can be trained on 
a small thread across the window or around pictures. It is a climbing 
vine, and will attach itself to a string in about the right condition to 
use for wreaths, etc., or when required for lighter work the branches 
which become entangled can be separated. 
Snails, To Protect Lettuce and Strawberry Beds from. 
Surround the beds by a slate or board edging reaching 5 in. above the 
ground, and coat this frequently with a paste made of train oil and 
soot. In this way a barrier will be formed, over which the snails can 
not pass. 
Asparagus Soup. 
Take 50 stalks of asparagus, throw away the hard, woody part, and 
boil the remainder in a saucepan with 3 pts. of stock free from fat. 
When done remove the asparagus, pound it in a mortar, and pass it 
through a sieve. Melt about ozs. of butter in a saucepan on the fire, 
and mix with it 3 tablespoonfuls of flour, with a little sugar, pepper and 
salt in quantities proportioned to the asparagus pulp, which add with 
all the stock in which the asparagus was boiled. Let the whole boil up, 
adding as much more stock as will make the soup of the right consist- 
ence. Then put in a little spinach greening, and lastly a small pat of 
fresh butter, or stir in half a gill of cream. Serve over small dice of 
bread fried in butter. This is delicious. 
Red Spiders, To Prevent Attacks of. 
If the plants are well syringed a few times, the spiders will disappear. 
If this cannot be done with safety, the flues or pipes may be washed 
over with sulphur, and kept warm to raise an effluvia in the house, and 
the spiders will soon be eradicated. A little soft soap mixed with the 
water to syringe the plants with, will not injure the foliage of the 
plant, if it is not used when the scorching sun is upon them, but will 
destroy other insects as well as red spiders. 
Bricks, built in hollow walls, are better than any other material. 
Commence with a stone foundation—the bottom course of which is 
broader than the stone-work above it—laid in half cement mortar up to 
Stables, To Build. OLD DU. CADLIL'S EECIPES. 
the grade line, and then build the brick wall upon that, filling in all the 
space inclosed by the walls with concrete up to the line of the top of 
the water-table. Then pave with stones, firmly bedded to form a floor. 
On the outside there should be a stone water-table, 8 or 10 ins. high, 
projecting 1 or 2 ins. outside of the main walls above, and having the 
upper surface of the projection beveled off to shed the water. Just 
above the water-table, it is well to have a course of slate built in the full 
thickness of the walls, which will prevent any dampness rising up into 
them from the ground by capillary attraction. Above the water-table, 
the walls should be built up with a smooth face, and with close, neatly 
struck joints inside as well as out, so as to present a clean, even surface, 
which should always be kept painted or washed with a lime or cement 
wash. Above the wall-plate, the space should be filled in to the under 
side of the roof-boards. The ceilings over the main story should be 
lathed and plastered ; partly for the sake of the neat appearance, partly 
to keep away cobwebs which infest exposed beams, and partly to prevent 
foul air rising from the room below, and tainting the hay-loft. The 
doors and windows inside should be trimmed with architraves, even if 
the latter be merely strips of the cheapest stuff. It may be desirable to 
fur out and lath and plaster the walls of a stable; but if this is to be 
done, it is better to wainscot with wood up to the height of, say 5 ft. and 
to fill in the space between the walls and the wainscot, as high as prac- 
ticable, with broken glass and mortar, and then to lath and plaster from 
the wainscot up to the ceiling. A wooden stable, too, may with advan- 
tage be treated in the same way, but the space behind the wainscot 
being wider, may be packed with bricks and mortar, and made solid in 
that way. 
Stains of Benzine, To Remove. 
Apply a layer of gypsum to the stain, letting it extend a little beyond 
the moistened part. Shake and brush the powder off when dry, and 
the spot will have entirely disappeared. Spots left after removing 
grease from fabrics with benzine or petroleum, may be removed easily 
in this way. 
Old Blood Stains, To Dissolve. 
For this purpose use a solution of iodine of potassium in 4 times its 
weight of water. 
Water-Proof Starch. 
After properly starching the goods, pass them through a bath of chlo- 
ride of zinc at about 60° Fahr. The clothes will retain the starch until 
after several successive washings. 
Plant Sticks, To Prevent Rotting. 
The bottoms of plant sticks can be kept from rotting for a long time 
by dipping them, as far as they are inserted into the ground, into hot 
asphaltum or tar 3 or 4 times, until a coating 1-16 in. thick is formed on 
them. 
Scatter a little emery or fine sand, about as coarse as No. 1| sand 
paper, on an iron plate with an even or straight face. Add a little water 
Oil Stones, To Face. OLD DR. CARLIN’S RECIPES. 
to this and rub the face of the stone, renewing the supply of emery and 
water as often as necessary, and finishing with water without emery or 
sand. This will take only from 5 to 10 mins., and will make the stone 
perfectly straight and true. 
Suffocation from Carbonic Acid Gas. 
In these days of coal stoves danger often arises from escaping gas. 
The symptoms are difficulty in respiration, approaching suffocation, 
accompanied by drowsiness. There is a sensation of great weight in the 
head, and a loss of muscular power. Pour cold water over the head 
and back, placing the patient meanwhile, where there is a free circula- 
tion of air. Rub the body, especially over the lungs, and apply strong 
stimulants to the mouth and nose. Finally inflate the nose by the 
mouth or bellows. 
Sugar, To Clear All Kinds. 
Dissolve a little gum arabic and a little isinglass in hot water; pour 
this into the sugar when boiling, and all sediment will rise to the top 
and can be skimmed off as it rises. To clear loaf sugar, use gum arabic, 
isinglass, or the white of an egg. 
Sweetbreads, Fricasseed White. 
Thicken some veal gravy with flour and butter mixed; add a little 
cream, a little mushroom powder, some white pepper, nutmeg and 
grated lemon-peel; stew these ingredients together a while; blanch and 
slice the sweetbreads and let them simmer in the above mixture 20 mins. 
Take from the fire, add a little salt and lemon-peel, stir well and serve. 
Tortoise, Shell or Horn, To Polish. 
Scrape the surface perfectly smooth and level, and rub it with very 
fine sand paper or Dutch rushes. Then rub it with a piece of felt dipped 
in very finely-powdered charcoal with water and after that with putty- 
powder or rotten-stone. Finish with a piece of soft wash-leather, damp- 
ened with a little sweet oil, or rub it with sub-nitrate of bismuth by the 
palm of the hand. 
Moss on Fruit Trees, To Destroy, 
Fruit trees should be well scrubbed with a scrubbing-brush, dipped in 
strong brine, in such a way as to moisten every part of the bark of the 
stem and branches, every second year. In this way all kinds of insects 
will be destroyed as well as the moss. The brine is beneficial to all trees, 
but lime applied to trees choke the respiratory pores and often causes 
canker. 
Large Shade Trees, To Transplant. 
Dig a trench around the tree and cut the roots, hut not too near the 
tree, in the autumn before the first frost. In the winter, when the 
ground is frozen, remove the tree, taking with it the frozen ground that 
adheres to the roots. In this way trees from 20 to 30 ft. high, can be OLD DR. CAKLIN’S RECIPES. 
moved and will begin growing again in the spring. The tree, and earth 
around the roots, can be raised on to a strong sled with levers, and then 
drawn erect to the place where you wish to plant it. 
Trees, Cleft Grafting of. 
Trees may be grafted in the limb after they have grown to a large size, 
provided they are sound and healthy. Limbs from in. to 2 ins. in 
diameter may be grafted. This is usually done by what is called “ cleft 
grafting.” The limb is sawed off at the place where the graft is to be 
set, and the top of the stub trimmed with a sharp pocket-knife; it is 
then split at the center by a sharp, slightly-curved grafting knife, and a 
wedge driven in the center of the split. The grafts are pared at the 
lower end into a wedge shape, the slope being an inch or more in length. 
It is inserted into the cleft, care being taken to have the sap avenue, be- 
tween the bark and the wood, in the graft and stub, come in contact, and 
as much of the length of that part of the graft inserted as possible. The 
wedge is then removed, and the top of the stock covered with grafting- 
wax, as also the slits on each side of it, thoroughly, so as to effectually 
exclude air and moisture. Where the stub is more than i in, in diam- 
eter, 2 grafts should be inserted in each. This makes tire pressure on 
the inserted part of the graft more even, and gives two chances instead 
of only one to have a living graft. It is well to cover the top of the 
graft with a thin coating of wax, this preventing the heat of the sun 
from damaging the upper part, and often from killing the upper bud. 
If both scions grow, one should be subsequently sawn off close to the 
stub, for if both are allowed to grow they will form a crotch that may 
in the future be as detrimental as it would be unsightly. 
There is another- method of limb grafting which may be employed 
when the season is far advanced, and the bark “ slips ” or fails to split at 
the cleft in the wood, so as to render cleft grafting difficult and often 
impracticable. It is to prepare the stock as in cleft grafting, then slit 
the bark, and if the stub be over an inch in diameter, on both sides 
downwards for the space of an inch or more. Raise the corners of 
the bark slightly with the point of a knife-blade; then insert a 
wedge made of iron or hard-seasoned wood, in the slit and loosen the 
edges of the bark. This being done, cover the top of the stub and the 
slits with wax. These methods of grafting may be practiced on apple, 
pear, plum, and some other fruit trees, but for peach trees budding 
should be done later in the season, usually in the months of August and 
September. 
Wounds on Trees, Composition for Healing. 
Mix 3 parts of powdered chalk and 1 part of common vegetable tar 
thoroughly, and boil them with a low heat till the composition becomes 
of the consistence of bees’-wax; in this state it may be preserved for 
use any length of time. Dry brickdust may be used instead of chalk. 
When a broken or decayed limb has been sawed off, the whole of the 
saw cut should be pared away, and the rough edges of the bark made 
quite smooth. The wounded place should then be covered with the 
above composition, about the thickness of half a dollar. It should be 
spread on hot with a hot trowel, the edges of the bark also being 
covered. OLD DE. CARLIN’S RECIPES. 
Old Veneers, To Raise. 
To get rid of the blisters that appear on the surface of old cabinet 
furniture, try the following; Wash the surface with boiling water, 
removing all the dirt and grease with a coarse cloth ; place it before the 
fire till dry ; oil the surface with linseed oil, and place it again before 
the fire. Tire heat will make the oil penetrate the veneer and soften the 
glue underneath. While hot, raise the edge gently with a chisel, and 
the veneer will separate completely from the ground. If too much 
force be used the work will be spoiled. If during the operation the 
work gets cold, apply more oil and heat as before. When the veneer is 
entirely separated from the ground, wash off the glue, and lay it again 
as a new veneer. 
New Wooden Vessels, To Remove Disagreeable 
Taste from. 
After scalding them with boiling water, add to some pearlash or soda, 
dissolved in lukewarm Avater, a little lime, and wash the inside of the 
wooden vessel thoroughly AA'ith the solution. Before using, scald it well 
with plain hot water. 
Gravel Walks, To Make. 
Lay the bottom 8 or 10 ins. deep with lime rubbish, large flint stones, 
or any other hard material, to preA'ent the weeds growing through; over 
this the gravel should be laid 6 or 8 ins. thick. The gravel should be laid 
rounding up in the middle, so that the larger stones will run off to the 
sides and may be raked away. These walks should not be laid too round, 
as that makes them hard to walk on and lessens their apparent breadth. 
The rise in the middle should not be more than 1 in. in 5 ft.—a walk 
20 ft. wide being only 4 ins. higher at the middle than at the edges. 
When the gravel has been laid, it should be raked and the large stones 
throAvn away; then roll the walk, both crosswise and lengthwise. If the 
walks are rolled 3 or 4 times after very hard showers, it will bind them 
more firmly together than could be done in any other way. 
Weeds in Walks, To Prevent Growth of. 
The growth of \ATeeds in walks may be prevented by sprinkling them 
with a weak solution of carbolic acid. As carbolic acid is a virulent 
poison, the solution should not be stronger than 1 part of pure carbolic 
acid to 1,000 to 2,000 parts of water. If the solution is too strong larger 
plants may suffer, but a very Aveak solution destroys only small plants 
and animals. Flies and mosquitos may be driven away by it, as they 
dislike its odor. 
Warts. 
Fungous growths frequently appear upon different parts of the body, 
but most frequently about the mouth, nose and lips. Upon colts they 
are often found in large numbers about the lips. Usually they will be 
rubbed off, or drop off themselves, but, if they do not, becoming larger old de. carlin’s recipes. 
and more deeply rooted, they may be cut off by passing a needle through 
the center, with a double thread, which is then tied tightly around the 
neck on each side. This keeps the ligatures from being rubbed off. 
Sometimes they are removed by being painted over a few times with 
the permanganate of potash, and sometimes they are cut off with a knife. 
Wash To Prevent Cattle from Barking Trees. 
Mix i of cow dung and of lime with some water, to the consistence 
of thick lime wash, and wash the stems of the trees as far up as the 
cattle can reach. 
Washing, French Composition for. 
To 1 lb. of hard soap, dissolved in 6 gals, of water, add | oz. of spirits 
of hartshorn, and J oz. of spirits of turpentine. 
Javelle Water. 
Small quantities of Javelle water will render the most soiled linen 
perfectly white. To make it, put 4 lbs. of sal soda in a vessel over the 
fire ; add 1 gal. of boiling water, and after boiling 10 or 15 mins., add 
1 lb. of chloride of lime, by throwing it, free from lumps, into the soda 
water. Pour into a jug or large bottle, and cork tightly when cold. 
If you wish to make a large quantity, stir 5 lbs. of chloride of lime into 
2 pails of warm water ; dissolve 4 lbs. of sal-soda in 1 pail of water,, 
also 10 lbs. of glauber salt (sulphate of soda) in 1 pail of water. Pour 
the contents of the 4 pails together, and keep the mixture in a tight 
vessel. This will last a long time, as a dipper-full of the mixture will 
bleach a large quantity of cloth. 
Artificial Sea Water for Aquaria. 
Mix 100 ozs. of fresh water with 8 ozs. of common salt, 1 oz. of Epsom 
salts, 200 grains of chloride of magnesium, and 40 gx-s. of chloride of 
potassium. This is a rough imitation of sea water, the real constitution 
of which may be imitated as follows: Mix 27,000 grs. of chloride of 
sodium, 3600 of chloride of magnesium, 750 of chloride of potassium, 
2300 of sulphate of magnesia, 1400 of sulphate of lime, 35 of carbonate 
of lime, 5 of iodide of sodium, and 29 of bromide of magnesium, with 
970,000 grs. of rain water. The solid ingredients should be finely pow- 
dered and mixed before they are stirred into the water. The water 
must not be boiled or heated, but a stream of air may be caused to pass 
through it from the bottom until the whole is dissolved. The rocks and 
seaweeds may be placed in the water as soon as it is clear, and when they 
are in a flourishing condition the animals may be introduced. Of these 
there must be but few, and any that die must be immediately removed. 
Clean water should be added occasionally to take the place of that which 
has evaporated. Whether the water be fresh or salt, the aquarium will 
sometimes require artificial aeration. To do this, blow through a glass 
tube which reaches near the bottom of the aquarium, or having filled a 
glass syringe with water, hold it with the nozzle about 2 ins. above the 
surface of the water, into which discharge the contents quickly, and 554 
OLD DK. CAELIn’s RECIPES. 
with a sort of jerk. In this way a multitude of small bubbles will be 
forced down into the fluid. Repeat the operation a number of times. 
A Cheap Well. 
Dig down to a depth of 5 or 6 ft. a hole 4 ft. in diameter; brick it up— 
using water-lime mortar. Below this dig your well in diameter a little 
less than the bricked top, and, as you go down, plaster the dirt or sand 
on the sides with water-lime mortar. A well dug and plastered in this 
way costs one-half the price of an ordinary well of the same depth and 
diameter, and is proof against all kinds of vermin, nor can any dirt wash 
down from the sides. There is no need of cleaning such a well, as there 
is no accumulation of filth in it. The bricking at the top is done to avoid 
injury from frost, as the plaster peels off where the ground behind it has 
frozen. 
Wells or Chimneys, To Examine. 
To examine the bottom of a well, hold a mirror so as to reflect the 
sun’s rays in the water in such a way that anything floating on the sur- 
face can be plainly seen. The smallest object on the bottom can also be 
distinguished if the contents of the well are not turbid. Objects dropped 
in wells 60 ft. deep, and that contained 20 ft. of water, have been found 
in this way. If the objects are very small, or you wish to make a minute 
examination of the bottom, you may use an opera glass. When the top 
of the well is not exposed to sunlight, you can place a mirror outside, 
even at some distance, so as to reflect the light over the top of the well, 
where a second mirror may be so placed as to reflect it downward. The 
above method is much better than using any artificial light, as the latter 
is weak compared with sunlight, and its glare prevents distinct vision. 
Employing two mirrors, one outside to reflect the solar rays into a room 
and a smaller one in its path to reflect the rays into a dark cavity, is used 
by physicians for examining the cavities of the body. If you wish to 
examine a chimney, hold a piece of looking-glass at an angle of 45®, in 
the hole in the chimney into which the stove-pipe is to go, or in the open 
fire-place. If you can see the sky, you can also see the whole interior of 
the chimney, and if there is any obstruction in the way it also will be 
visible. 
Whetstones, Kerosene Oil for. 
Kerosene oil keeps the whetstone in better condition than any other 
liquid, and assists in the operation of sharpening. In fact it is superior 
to any other liquid for the purpose. 
White-wash, Treasury Department. 
Slack i bush, of lime with boiling water, and keep it covered during 
the process. Strain and add 1 pk. of salt dissolved in warm water; 3 lbs. 
of ground rice put in boiling water and boiled to a thin paste, \ lb. of 
powdered Spanish whiting, and 1 lb. of clear glue dissolved in warm 
water. These should be well mixed, and the mixture allowed to stand 
for several days. This wash should be kept in a kettle or portable fur- old dr. carlin’s recipes. 
nace, and when used put on as hot as possible with painters’ or white- 
wash brushes. 
Wood, To Cement Emery to. 
For this, equal parts of shellac, white resin, and carbolic acid in crys- 
tals are required. Melt together the shellac and the white resin, and 
then add the carbolic acid, the effect of which is surprising. This forms 
a cement that is wonderfully tough. RULES TO REMEMBER. 
THE SWINDLER, HOW TO AVOID HIM. 
Never sign any contract with a stranger who has not good recommen- 
dations. Book agents, nursery agents, etc., require names in columns 
headed by the leading men of your vicinity. If a book can not be 
indorsed by intelligent leading men it is not worth buying. When a 
stranger wants to make an agent of you, and presents you with a printed 
contract, ask to be excused. If you will take the pains to read two- 
thirds of each line, omitting one-third, (the right hand), you will find 
that he wants you to sign a note. Such a man ought to be dealt with as 
you would deal with a man who attempts to pull down the United 
States flag. 
Never sign an order for a lightning-rod, or for any other work that is 
to be done, for which you are to pay money. Allow the person to finish 
the work and then pay him. 
Never believe any traveling agent or any advertisement that promises 
you something for nothing. In other words, do not imagine that you 
are going to get an article worth a good many dollars by the payment of 
25 or 50 cents. Be sure there is some humbug about it. People do busi- 
ness to make money, and not to give away things for the accommoda- 
tion of the public. But there are thousands of such tx’aps set to catch 
the unwary. 
Pay no attention to circulars which promise you some article at greatly 
reduced price if you will simply show it to your neighbors. Especially 
be on the lookout if it is claimed that it is sent to you because the pro- 
prietors have had you favorably recommended to them. You are sure 
to be humbugged and lose your money if you forward it in response to 
such a circular. 
Do not purchase goods of any pedlar which you know to be far below 
the market price. It is certain you are getting swindled in some way in 
the quality, or it is damaged, or he has not obtained them honestly. 
Never buy a note of a stranger against your neighbor without full 
investigation. Be not over anxious to be an “innocent purchaser.” 
You may exhibit too much innocence. 
Be not hasty to hire a traveling doctor, who can cure anything from a 
sore toe up to consumption. 
' An old farmer worked 20 hrs. in a day in his younger days to clear up 
his farm. Now he is still ambitious, but unable to work. An itinerant 
doctor comes along, and promises a certain cure for wasted energies and 
shattered nerves. The old man only needs rest and healthy food, a tem- 
perate and quiet life, that he may enjoy all of life that belongs to him. 
The stranger makes him believe to the extent of $25 or $50, one-half to 
be paid down, and the bal ance to be paid when health is restored. The 
old man’s money is gone, and he never sees the doctor again; though he OLD DR. CARLIN’S RECIPES. 
has one satisfaction—he can keep the other half. Is it not singular that 
this swindle is repeated every few years, and the rascals never fail to 
find new victims ? 
Never send money to a stranger through the mail, expecting a sure 
cure for anything. Better call on your family physician. 
Never send for a recipe advertised by some benevolent person who 
offers to send it gratis. You will learn that your druggist does not keep 
the article, and you must send to the advertiser. After you have parted 
with your money, you will find that you have been swindled. Better go 
to your recipe book. 
When you have an important instrument of writing to be drawn up, 
be sure that you employ an attorney who understands his business, even 
though another man offers to do it for nothing. Most of the litigation 
among farmers comes from a want of form in papers, or in a loose way 
of making bargains. 
Farmers should do a cash business, as far as possible. Many a farmer 
trusts out the pi'ofits of forty acres of land to irresponsible persons, in 
small quantities. Trust only those whom you know to be reliable. 
Be careful about paying money to a stranger on a verbal order. 
“Madam,” says the stranger, “your husband told me to call on you 
for $2, which I loaned him a few days ago.” The good wife pays the 
money, and afterward learns that she is short $2, and the scamp cannot 
be found. 
Never buy patent-rights of any kind with the intention of selling terri- 
tory to make money. It is not a farmer’s business. Manufacturers and 
machinists should buy them. Be not too hasty in buying even farm- 
rights. Sixteen years ago an acquaintance of the author made $20 a d ly by 
selling farm-rights to make a gate. Not one of those gates has ever been 
made by either of his dupes. Better have the gate put up and pay for it 
when finished. 
Never allow yourself to be persuaded to sell your farm and go into 
mercantile business if you were brought up a farmer, nor swap your 
farm for a store full of goods. Do you think you could go into a wagon 
shop and make a wagon ? Could you make or clean a watch ? Could 
you succeed as a lawyer without preparation ? No ? Then what makes 
you think you could be a merchant ? Many a farmer has tried this to 
his sorrow. 
Further: It is not safe to quit farming for any business you do not 
understand. Swapping a farm for a steam saw-mill is quite common. 
Not one man in twenty ever succeeds. A friend of mine once disputed 
this, and boasted that he learned the business readily, and would have 
done well except that he was swindled out of a few thousand dollars by 
dealers. Yes, truly; but he had to learn that dealing in lumber is a part 
of the trade. Stick to your farm, or that “if” may come up iu some 
unexpected form. 
Finally: Keep clear from all speculations. The most unlucky hour of 
your life may be when you decide to live without manual labor. 
Business Law. 
Tire following brief compilation of business law is worth a careful 
preservation, as it contains the essence of a large amount of legal 
verbiage: 
It is not legally necessary to say on a note “ for value received.” 558 
OLD DE. CAKLIN’S EECIPE8. 
Contracts made on Sunday cannot be enforced. 
A note by a minor is void. 
A contract made with a minor is also void. 
A contract made with a lunatic is void, 
A note obtained by fraud, or from a person in a state of intoxication, 
cannot be collected. 
If a note is lost or stolen, it does not release the maker; he must pay 
it, if the consideration for which it was given, and the amount, can be 
proven. 
An endorser of a note is exempt from liability if not served with notice 
of dishonor within 24 hrs. of its non-payment. 
Notes bear interest only when it is so stated. 
Principals are responsible for the acts of their agents. 
Each individual in a partnership is responsible for the whole amount 
of debts of the firm. 
Ignorance of the law excuses no one. 
It is a fraud to conceal a fraud. 
The law compels no one to do impossibilities. 
An agreement without consideration is void. 
Signatures made with a lead pencil are good in law, 
A receipt for money is not always conclusive. 
The acts of one partner bind all the rest. 
A note made on Sunday is void. 
If the time of payment of a note is not inserted, it is held payable on 
demand. 
An oral agreement must be proved by evidence. A written agree- 
ment proves itself. The law prefers written to oral evidence, because 
of its precision. 
The time of payment of a note must not depend upon a contingency. 
The promise must be absolute, 
A bill may be written upon any paper, or substitute for it, either with 
ink or pencil. 
The payee should be distinctly named in the note, unless it is payable 
to bearer. 
The loss of a bill or note is not sufficient excuse for not giving notice 
of protest. 
If two or more persons as partners are jointly liable on a note or bill, 
due notice to one of them is sufficient. 
If a note or bill is transferred as security, or even as payment of a pre- 
existing debt, the debt revives if the bill or note be dishonored. 
An indorsement may be written on the face or back. 
An indorser may prevent his own liability to be sued by writing 
“ without recourse,” or similar words. 
No consideration is sufficient in law if it be illegal in its nature. 
Checks or drafts must be presented for payment without unreasonable 
delay. 
Checks or drafts should be presented during business hours, but in this 
country, except in the case of banks, the time extends through the day 
and evening. 
If the drawee of a check or draft has changed his residence, the holder 
must use due or reasonable diligence to find him. INDEX. 
PAGE 
Acids, Injurious to Marble 537 
“ (Pnissic) Poison 12 
Acid Stain, To Remove from 
Violet Silk 547 
Acid Stomach 353 
“ Stomach, Headache from 347 
Adhesive Fly Paper 283 
Adulteration of Vinegar by 
Minerals 233 
Agents (Remedial) 392 
Cold Compresses 394 
Electricity .. 396 
Heat and Cold 394 
Light 393 
Ague 335 
“ and Fever 346 
“ in the Breast 335 
“ Pills for 350 
“ To Avoid 334 
Ailments of Horses 454 
Alabaster, Marble, etc., To Re- 
move Grease Spots from 293 
Alabaster, To Clean, No. 1 286 
“ “ “ No. 2 286 
“ “ “ No. 3.... 286 
“ “ Stain or Color... 519 
A 1’Hollandaise Sauce 103 
Almond Blanc Mange 139 
“ Custards 139 
“ Custard Cake 170 
“ Cookies 179 
“ Cream 189 
“ Ice Cream 144 
“ Icing 178 
“ Jumbles 182 
“ Loaf Cake. 175 
“ Pudding, To Make... 120 
“ Bloom for the Skin.. 476 
Alum in Bread, To Discover.. 297 
“ Curd 378 
‘ * Ointment 380 
Amber (Pale) Varnish 508 
Amber Soup, or Clear Broth.. 65 
“ (Tough) Varnish 508 
“ Varnish 508 
American Blight, To Remedy. 521 
Ammonia, General use of 297 
“ Liniment.. 378 
“ Poison 11 
Amphides and Other Insects, 
To Destroy. 519 
Anchovy Sauce 102 
Angel Cake. 168 
Ankles and Feet (Swelled), 
How to Cure 370 
Ankle, Sprain in, No. 1 359 
“ “ “ No. 2 360 
Annie’s Doughnuts 183 
Ants, To Banish 281 
“ To Destroy 281 
“ To Drive Away 281 
“ To Prevent Injuring 
Fruit Trees 519 
Aperient and Tonic Draught, 
for Breath 481 
Apoplexy 835 
Apple Batter Pudding 120 
“ (Baked) Pudding 120 
“ Butter 151 
“ Custard Pie 131 
“ (Dried), Mincemeat of.. 539 
“ Fried Ill 
“ Fritters 528 
“ or Gooseberry Custard. 140 
“ Jonathan 132 
“ Meringue Pudding 120 
“ “ Pies 131 
“ Mincemeat 135 
“ Pie, No. 1 131 
“ “ No. 2 131 
“ Pudding Pie 131 
“ Snow 121 
“ and Tapioca Pudding.. 121 
“ Trifle 121 
PAGE INDEX. 
Apple Trees, Treatment of 813 
Apples, Potatos, etc., To Find 
No. of Bushels in Bin. 834 
“ Preserved. 153 
“ To Barrel Them 519 
“ To Keep in Winter... 314 
Aquarium, Artificial SeaWater 
for 553 
Aquarium, To Mend Broken 
Glass in 868 
Anns and Hands, To Improve 
the Skin of 473 
Arms and Hands, To Whiten 
and Soften 473 
Arnica Liniment 378 
Arrow Root- Jelly 195 
“ “ Wine Jelly 195 
Arsenic, Poison 11 
Artichokes, Ill 
Artificial Ebony 869 
“ Hatching of Fowls.. 433 
“ SeaWater forAquaria 553 
Ashes (Coal), Uses of 814 
“ (Wood), Sawdust, Use of 814 
Asiatic Cholera 336 
Asparagus, To Cook Ill 
‘ ‘ Soup 548 
Asthma, No. 1 335 
“ No. 3. 835 
“ No. 3 335 
“ No. 4. 336 
“ or Hay Fever 346 
Atmosphere, To Test Purity of 297 
Autumn Leaves, To Preserve, 
No. 1. 268 
Autumn Leaves, To Preserve, 
No. 2. 268 
Back, Sprain in 360 
“ Sprains of the Muscles. 360 
“ Lame or Weak 360 
Bacon, To Choose...... 93 
Bad Breath, Pastilles for 481 
Bag-Marking Ink 255 
Baits for Fishing 503 
“ (Ground) for Fishing 503 
“ (Paste) for Fishing 503 
Baked Apple Dumplings 120 
“ Apple Pudding 130 
“ Beans 113 
“ Chicken, Stuffing for.. 93 
“ Custard 140 
u Eggs 54 
“ Egg-Plant 114 
“ Fish 74 
PAGE 
Baked Fresh Herring 77 
“ Green Corn 113 
“ Haddock 77 
“ Ham 94 
“ Indian Pudding 131 
“ Lamb, Stuffing for 93 
“ Meats. 94 
“ Onions 114 
“ Pears. 153 
“ Potatos. 116 
“ Salmon 79 
“ Shad *... 79’ 
“ Sweet Potatos 118 
“ Turkey, Staffing for 93 
“ Veal, Stuffing for 93 
Baldness 465 
“ Hair Oil, To Prevent 487 
Balls, Camphor 471 
“ Codfish 53 
“ Ham 53 
“ Pork 53 
“ Potato. 116 
Balsam for Chapped Lips 483 
“ Glycerine 471 
Bandoline 466 
“ Rose . 466 
Barberries. 147 
Barley Water 197 
“ “ for Children 198 
Barn, To Build. 530 
Barometer, Home Made 398 
Barrels, (Cider), To Clean from 
Mould and Mustiness 314 
Baskets, To Crystalize. 868 
“ (Mock Coral), To Make 368 
Bathers, General Rules for 357 
Baths 355 
“ Cold 358 
*• Hot 359 
“ Hot Air 859 
“ Sponge 358 
“ Sulphur 359 
“ Tepid. 358 
“ Turkish Bath on Small 
Scale 359 
“ Vapor 359 
Batter Cakes. 51 
“ “ Without Eggs 51 
“ Pudding 131 
Bavarian Cream 143 
“ “ With Peaches 143 
Beans, To Bake 113 
“ To Cook Ill 
“ To Cultivate 315 
PAGE INDEX, 
561 
Beans, Lima 215 
“ “ and Butter, To Cook 112 
“ To Shell Easily 520 
Bean Soup 66 
Beans (String), To Cook 112 
Bean Weevil, To Get Rid of .. 233 
Bear’s Grease, Imitation. 471 
Bed Bugs, To Remove, No. 1.. 282 
“ “ “ “ No. 2.. 282 
Bed for Dogs 301 
“ Sores, Treatment of 360 
Beef, Analysis of 88 
“ To Corn 99 
“ Cakes 54 
“ Corned 95 
“ To Choose 93 
“ Fricandeau, Entree. 99 
“ Hash 57 
“ Heart, Entree 99 
“ To Keep. 298 
“ a la Mode Entree 99 
“ Patties 59 
“ a la Polonaise, Entree 100 
“ Pork, Tongues, Brine for 216 
“ Potted 157 
“ Rissoles. 60 
“ To Roast 98 
Beefsteak Rolls 60 
Beef Saute, Fillet of, Entree.. 100 
“ Soup 66 
“ “ a la Julian 65 
Beefsteak, Broiled 95 
Beef Tea 196 
“ Tongue, Boiled 94 
“ “ To Pickle 147 
“ or Veal Loaf 158 
Bee-Keeping 13 
Barrels, Preparing 20 
Cellar Wintering 26 
Comb, Honey. 15 
Comb-Honey p 20 
“ Worker or Brood.. 15 
Different Kinds in a Hive. 13 
Drone, The 14 
Extracted Honey 20 
Feeding Preparatory to 
Wintering 24 
Hives 16 
Honey Comb 15 
“ Extractor.. 19 
“ To Extract 19 
How to Commence Profit- 
ably 16 
In and Out-door Wintering 25 
PAGE 
Bee-Keeping— 
Italian Bee 15 
Queen, The 14 
Queen Cages 23 
“ How to Raise 22 
“ Introducing 23 
Transferring 17 
Uniting Bees 23 
Varieties of Bees 14 
Wintering Bees 24 
Worker, The 14 
Bee Moths, To Kill 285 
“ Stings 7 
Beer, Ginger 159 
“ “ Instantaneous... 159 
“ Root 160 
“ Spruce 160 
Beetles and Cockroaches, To 
Destroy 282 
Beets, To Cook 112 
Benzine as an Insect Destroyer 520 
“ and Petroleum, Ce- 
ment to Resist 522 
“ To Remove Stains of. 549 
Benzoin, Tincture of 484 
Benzole, Necessity of Care in 
the Use of 298 
Berries, To Can 184 
Bile, A Homely Cure for 336 
Bill of Fare, Family. 64 
“ “ (Spring), Dinner. 64 
“ “ (Summer), “ 64 
“ “ (Winter), “ 63 
Birds, To Bone 85 
“ (Canary), To Rid of 
Mites. 321 
“ Care of 320 
“ Diseases of 828 
Asthma 323 
Consumption 323 
Costiveness - 323 
Diarrhoea 324 
Pip 324 
Birds and House-Plants 317 
Birds, To Preserve 298 
Bird’s-Nest Pudding 121 
Bird Lime 492 
Bird-Skins, To Cure 215 
Biscuit Glaces in Small Cases. 143 
“ Cinnamon... 46 
Biscuit Graham 47 
“ Maryland 47 
“ Mrs. E.’s 47 
“ Sally’s 47 
PAGB INDEX. 
Biscuit Sour Cream 47 
Bites, Harvest Bug 8 
“ Insect 7 
“ Insects 8 
“ (Mosquito), To Cure 384 
“ or Stings 8 
Bitters, Excellent 336 
“ Wine 336 
Black Cloth, To Clean 257 
“ Dye for Cotton 251 
“ “ “ Wool 251 
“ Fruit Cake, No. 1 172 
“ “ “ No. 3. 173 
“ “ “ No. 3 172 
“ Ink.... 256 
“ Kid Gloves, To Clean... 248 
“ Lace, To Restore. 261 
“ “ Veils, To Clean... 267 
“ “ and Veils, To Ren- 
ovate.. 267 
“ Veils and Lace, To Ren- 
ovate 267 
Blackberry Syrup 165 
“ Vinegar 166 
Blackboard Paint 215 
Blackened Eyes, How to Cure 368 
Blacking (Waterproof) for 
Boots 299 
Bladder, To Prepare 520 
Blanc Mange 139 
“ “ Almond 139 
Blanquettes, Entree 100 
Bleeding (Chronic) at the Nose 361 
“ or Hemorrhage 361 
“ from the Lungs 336 
“ at the Nose, To Stop. 360 
“ To Stop 361 
Blight (American), To Remedy 521 
“ in Fruit Trees, To Cure. 216 
Blisters 361 
“ To Heal-• .. 363 
Block Tin Dish Covers, etc., To 
Clean 288 
Blood, Spitting or Vomiting.. 362 
Blow in the Eye 9 
Boards, Marble, etc., To Take 
Grease Out of 286 
Boats, To Paint 309 
Boiled Beef Tongue. 94 
“ Cabbage 113 
“ Carrots 113 
“ Cauliflower 113 
“ Codfish 84 
“ Crabs 75 
PAGE 
140 
“ Eggs 55 
“ Fish 74 
“ Fowls 88 
“ Fowls with Oysters 88 
“ Fruit Pudding 123 
“ Green Corn 113 
“ Ham 95 
“ Icing 178 
“ Lobster, Plain 77 
“ Meats. . 94 
“ Mutton 95 
“ Onions 115 
“ Parsnips 115 
“ Potatos 116 
“ Turkey 91 
Boiling Oil for Carriage Paint- 
ing 216 
Boiling Water 313 
Boils 363 
“ Incipient 362 
Bonbons, Cream 187 
Bone Felon 371 
Bone and Ivory, Bleaching.. 274 
Bones, To Dissolve for Manure. 538 
Book Muslin Dress, To Wash.. 257 
Boots, To Soften and Make 
Waterproof 298 
Boots, Waterproof Blacking for 299 
Borax Water, Uses of 476 
Bosoms (Shirt), To Gloss 363 
Botanical Specimens, To Pre- 
serve 268 
Bottles Containing Resinous 
Solutions, To Clean 299 
Bottle or Jar (Glass), To Break 
Across Its Circumference 531 
Bottles, To Prevent Breakage 
in Packing 299 
Bottle, To Remove Cork from 
Inside of 524 
Bottles, Sealing 299 
Bowels, Acute Inflammation of 336 
“ Chronic Inflammation 
of 337 
Bowels, Prolapsus or Falling of 362 
Brain, Concussion of. 337 
“ Croquettes of, Entree.. 100 
“ Enlargement of 384 
“ Inflammation of 337 
Brandy Peaches. 153 
“ Sauce (Hard) 128 
Brass, To Clean 287 
“ Kettle, To Clean 391 
PAGE INDEX, 
Brass (Lacquered), To Clean.. 287 
“ Mixture for Cleaning.. 287 
“ Ornaments, To Clean.. 293 
“ Ornaments, Inlaid in 
Wood, To Polish 514 
Brass, for Polishing 287 
Bread 43 
“ (Brown) Steamed 45 
“ Boston Brown 45 
“ Brown 45 
* * Tn Mg Ita 
“ and Butter Pudding”" 123 
“ Cake, Excellent 169 
“ (Corn), Nonpareil 45 
“ (Corn), Warm for Break- 
fast- 45 
Bread, To Discover Alum in.. 297 
“ Egg. 47 
“ Fried 54 
“ Graham. 45 
“ Graham. Steamed 46 
“ Indian, Steamed 46 
“ Panada 196 
“ Pudding, No. 1. 133 
“ “ No. 2 122 
“ Rice 46 
“ Rye. 46 
“ Sauce 103 
“ Scotch Short 46 
Breakfast 53 
“ Dishes 53 
“ Dish, No. 1. 54 
“ “ No. 2 54 
“ “ Nice 54 
Breast, Ague in 335 
Breasts, Caked. 338 
Breath, Aperient and Tonic 
Draught for 481 
Breath (Bad) Pastilles for 481 
“ Foetid. 337 
“ Refreshing Draught for 481 
“ To Sweeten 481 
“ “ “ After Using 
Tobacco 487 
Bi’eath, Teeth, etc 481 
Bricks, (Damp, Green), Wash 
for Cleaning 287 
Bi’icks, Wash for. 287 
Brick Wall, To Preserve 233 
Bright Bars of a Polished Stove, 
To Take Black from. 288 
Britannia Metal, ToClean, No. 1 287 
“ “ “ “ No. 3 287 
“ Ware, ToClean 287 
PAGE 
Broadcloth, To Remove Stains 
from 245 
Broiled Beefsteak 95 
“ Chicken.. 86 
“ Fish 74 
“ Ham 96 
“ Lamb 96 
“ Meats 95 
“ Mushrooms 114 
“ Pig’s Feet 59 
“ Pork Steak 96 
“ Quail 90 
“ Salt Mackerel. 84 
“ “ Pork 60 
“ Shad 79 
“ Smelts 80 
“ Squirrels 91 
“ Tomatos 119 
Broken Glass in Aquarium, To 
Mend 368 
Broken Glass, To Join 290 
Bronchitis - l 338 
Bronchocele (Enlarged Neck). 838 
Bronze, (Real), To Clean- 288 
Brooms, Management of 531 
Broth, Clear or Amber Soup.. 65 
‘ ‘ Mutton 69 
“ « (For Sick,) 194 
Brown Stock for Soups, To 
Make 73 
Bruises 363 
Brush, (Paint), To Make Soft- _ 308 
“ (Hair), To Clean 248 
Brushes, To Wash. 245 
Bubble and Squeak 54 
Bubbles, To Prepare Soap for. 521 
Buckwheat, Analysis of 37 
“ Cakes 51 
Buds, Nasturtium 521 
Bugs, (Bed), To Remove, No. 1 283 
“ “ “ “ No. 2 282 
“ To Destroy 282 
“ Fleas, etc., To Destroy.. 283 
“ Harvest, Bites 8 
“ on Melons, To Destroy.. 216 
“ (Potato), To Destroy 227 
Buildings,(Frame), Rat-Proof. 238 
‘ ‘ Rat-Proof 228 
Business Law 557 
Bunions 363 
“ and Corns 363 
Burning Feet. Relief for 369 
Burning out Stumps. 216 
Burns — 863 
PAGE INDEX. 
Burns and Discolorations by 
Gunpowder, Treatment of.. 363 
Burns, Salve for 882 
Burns and Ulcers, Oakum 
Dressing for 363 
Burn Salve 382 
Bushes, (Rose), Composition 
for Wounds on 522 
Butter, To Churn 205 
“ Drawn. 103 
Butterflies, To Prepare for Col- 
lections 269 
Butter, (Rancid), To Sweeten. 207 
“ Sauce 128 
Button-Holes, To Make 299 
Cabbage, Analysis of 40 
“ To Boil 112 
“ Pickled 147 
“ Salad. 107 
“ Soup 67 
“ Storing of 216 
Cafe au Lait 161 
Cake 168 
“ Almond Loaf 175 
“ Almond Custard 170 
“ Angel 168 
“ Beautiful 169 
“ Black Fruit, No. 1 172 
“ “ “ No. 2 172 
“ “ “ No. 3 172 
“ Bread 169 
“ Cheap Fruit, No. 1 172 
“ “ “ No. 2 172 
“ Chocolate, No. 1 169 
“ “ No. 2 169 
“ “ No. 3 169 
“ Citron 169 
Cocoanut, Plain 170 
“ Coffee, No. 1 170 
“ “ No. 2 170 
“ Composition 170 
“ Corn Starch 178 
“ Currant, Tea 170 
“ Cup 171 
“ Custard Sponge 177 
“ Delicate, No. 1 171 
“ “ No. 2 171 
“ “ No. 3 171 
“ Dolly Vardeu 171 
“ Elmsdale 171 
“ Federal 171 
“ Gentleman’s Favorite 172 
“ Gingerbread, No. 1 172 
“ “ No. 2 173 
PAGE 
Cake Ginger Puffs 173 
“ Gold.. 173 
“ Goldsmith’s 173 
“ Helen’s 173 
“ Hudson 174 
“ Ice Cream 174 
“ Imperial.. 174 
“ Jelly, No. 1 174 
“ “ No. 2 174 
“ Johnny 47 
“ Lemon Custard 170 
“ Lemon, No. 1 174 
“ “ No. 2 174 
“ Loaf 175 
“ Mary’s 175 
“ Measured Pound 176 
“ Mountain 175 
“ New Years - 175 
“ Nine Minute Sponge 177 
“ Nut 176 
“ Orange 176 
*• Pound 176 
“ Queen’s 176 
“ Queen Pound 176 
“ Roll Jelly 174 
“ Scotch 176 
“ Seed 176 
“ Silver 177 
“ Simple Sponge 178 
“ Small Pound 176 
“ Snow, No. 1 177 
“ “ No. 2 177 
“ Snow Mountain 175 
« Soft Ginger. No. 1 173 
“ “ “ No. 2 173 
“ Soft Molasses 175 
“ Spice. No. 1 177 
“ “ No. 2 177 
“ Spice Ginger 173 
“ Sponge Ginger 173 
“ Sponge 177 
“ Velvet 178 
“ Washington 178 
“ White Mountain. 175 
Cakes, Batter 51 
“ Batter, Without Eggs.. 51 
“ Beef 54 
“ Boston Cream 122 
“ Buckwheat 51 
“ Flannel 51 
“ E’s Fried 183 
“ Good Fried 183 
“ Julia’s Fried 184 
“ Kittie’s Fried 184 
PAGE INDEX. 
Cakes, Sarah’s Fried 184 
“ Graham 51 
“ Hominy. 52 
“ Indian Griddle, No. 1.. 52 
“ “ “ No. 2.. 52 
“ Katy’s Bread Griddle.. 52 
“ Rice 52 
“ Rice Griddle 52 
“ Short 50 
“ Short, Pineapple 50 
“ Strawberry-Short 50 
Calf’s Liver, Baked 94 
“ “ Fried. 96 
Calicos or Lawns, (Colored,) To 
Wash 257 
Calicos, To Prevent from Fad- 
ing 258 
Calico, To Wash Without Fad- 
ing 522 
Calves, Diseases of 207 
Calves’ Foot Jelly 156 
Camphor Balls. 471 
“ Cold Cream 473 
“ Ice 471 
“ Liniment 378 
“ Liniment Com- 
pound 878 
Camphor Ointment 380 
“ Spirits. 376 
Camphorated Oil Liniment 378 
Canada Thistles, To Destroy.. 231 
Canaries, Care of 320 
Canary Birds, To Rid of Mites 321 
Cancer Ointment 381 
“ Remedy 338 
Candied Fruits 152 
Candies from Boiled Sugar... 186 
Candles, Tallow, (By Dipping) 217 
“ Tallow,(By Moulding) 217 
Candle Wicks, Preparing 217 
Candy, Cocoanut 188 
“ Cream.. 189 
“ Lemon 190 
“ Molasses 190 
“ Old Fashioned Molasses 190 
“ Peanut 190 
“ Sugar-, No. 1 191 
“ “ No. 3 191 
“ Walnut 191 
Cane in Chair-Bottoms, To Re- 
store Elasticity of 300 
Canker 338 
Cantharides Ointment 381 
Capers, Mock 110 
PAGE 
Gap'd- Sauce 103 
Capons . 430 
Caramel, for Coloring Soups. 73 
Carbolic Acid, in Whooping 
Cough 343 
Carbonic Acid Gas, To Remove 899 
“ “ “ Suffocation 
from 550 
Carbuncle . 364 
Carmine, Pure 476 
Carpets, To Brighten 399 
“ and Floors, To Dust.. 345 
“ To Kill Moths in 384 
“ “ Prevent Moth in __ 899 
“ (Rag), To Renovate.. 309 
“ To Remove Fresh Ink 
from 245 
Carpets, To Renovate 246 
‘ ‘ Scouring-Balls to Take 
Fruit Stains from 246 
Carpets, (Stair), To Prevent 
Wearing. 523 
Carpets or Woolen Cloth, How 
To Extract Grease Spots from 245 
Carrots, To Boil 113 
“ a la Creme 113 
Casks, To Clean 246 
Casts, (Plaster), To Bronze 277 
Catarrh. 338 
“ Snuff 338 
Caterpillars, To Destroy 283 
Cauliflower, To Boil 113 
“ Pickled 147 
Celery, To Cultivate..* 218 
“ “ Fry. 113 
“ ** Pickle. 148 
“ Salad. 107 
“ Sauce 102 
Cellars, Testing for Dampness. 300 
Cement- 32 
“ for Aquaria 27 
“ Architectural 27 
“ Armenia, Keller’s 27 
“ Boots and Shoes To 
Mend 27 
** for Cisterns 27 
“ for Cloth and Leather 30 
“ Curd 27 
“ Cutler’s 28 
“ Earthenware 28 
“ Egg 28 
“ for General Use 28 
“ Glass, To Attach to 
Metal. 28 
PAGE INDEX, 
Cement for Glass Syringes 522 
“ Glue 28 
“ Glycerine 28 
“ Grafting 29 
“ Gutta-Percha 522 
“ Hydraulic 29 
** for Iron Boiler 29 
“ Japanese 29 
“ Jewelers’ 29 
“ for Lamps 29 
“ for Leather 29 
“ “ “ and Cloth. 30 
“ Liquid. 30 
“ for Mahogany 30 
“ for Mending Stone 30 
“ Red. 30 
** To Resist Benzine and 
Petroleum 522 
Cement, Rubber 523 
“ Shoes and Boots, To 
Mend. 27 
Cement, for Stopping Leaks 
About Chimneys, No, 1 30 
Cement, for Stopping Leaks 
About Chimneys, No, 2 30 
Cement, for Stoves 31 
“ “ Stone 30 
“ Turkish, for Water- 
pipes 31 
Cement, White 31 
Cerate, (Simple), Cheap 472 
Chafing. 364 
Chair-Bottoms, To Restore 
Elasticity of Cane. 300 
Chalk Drawings, To Set 269 
Champagne Cream 143 
“ Grape, Native 160 
‘1 Sham 523 
Chandeliers and Lamps (Gilt), 
Chaps and Sunburn, Lotion for 476 
Charcoal Dentifrice 482 
“ Effect of, on Flowers 318 
“ Toothpaste. 488 
Charlotte Russe, No. 1 140 
“ “ No. 2 140 
“ “ Mock 140 
Cheese 158 
“ Analysis of 40 
“ Fondu ’... 158 
“ To Make 206 
“ Omelet. 58 
*• Souffle. 159 
“ Stewed 158 
Cherries 185 
PAGE 
Cherries, To Pickle 150 
Cherry Bounce 160 
“ Pie 132 
Chest Protector, A Simple 300 
Chewing Gum 531 
Chicken (Baked) Stuffing for.. 92 
“ Broiled. 86 
“ a la Creme 86 
* ‘ To Cure Cats of Catch- 
ing 218 
Chicken Feathers, Utilizing... 300 
“ Fricasseed 86 
“ Fried 86 
“ Jelly 195 
“ Panada 196 
“ Pie 86 
“ Pot-Pie 87 
“ Pox 385 
“ Pressed 157 
“ Pulled 87 
“ Roast. 87 
“ (Roasted) Stuffing for 92 
“ Salad 107 
“ Soup 67 
Chilblain Ointment 881 
Chilblains, No. 1 364 
“ No. 2 364 
“ No. 3 364 
“ (Unbroken), No, 4. 364 
“ Broken, No. 5 364 
Children, For 197 
Chili Sauce 102 
Chimneys, To Extinguish Fire 
in 300 
Chimneys (Glass) To Prevent 
Cracking 288 
Chimneys (Lamp) To Wash... 246 
“ (Smoky) Causes of. 228 
“ or Wells, To Exam- 
ine 554 
China and Glassware, Care of. 300 
“ To Mend, No. 1 288 
“ “ “ No. 2 288 
“ “ “ No. 3 288 
Chinch Bugs, To Destroy 282 
Chinese Bird’s Nest of Eggs... 55 
Chloroform Liniment 379 
“ To Prevent Death 
from 864 
Chocolate 160 
“ Cake, No. 1 169 
“ “ No. 2 169 
“ “ No. 3 169 
“ Caramels, No, 1 188 
PAGE INDEX. 
567 
PAGE 
PASH 
Chocolate Caramels, No. 2 188 
“ and Cocoa, Analysis of 34 
“ Cream 143 
“ Cream Drops 188 
“ Custard Pie 133 
“ Fruit Ice Cream 143 
“ Ice Cream 143 
“ Pudding. 123 
“ Whip 166 
Cholera 338 
“ and Diarrhoea 339 
“ Morbus, No. 1 339 
“ “ No. 2 339 
Chow-Chow 148 
Chowder, Clam 81 
“ Clam, Tunison 81 
“ New England 75 
“ A Sailor’s Dish 75 
Chromos, To Clean 269 
Churn, To Keep from Frothing 
over 523 
Churning Butter. 205 
Cider Barrels, To Clean from 
Mold and Mustiness 214 
Cider, To Can... 218 
“ Mulled 160 
“ To Preserve and Keep 
Sweet 218 
Cider, Sweet, How To Keep It 
so for Years 219 
Cider Vinegar, To Make 232 
Cinnamon Biscuit. 46 
“ Cookies.. 188 
“ Ginger Snaps 183 
Cistern, To Make 523 
Citron Cake 169 
“ Melons, Preserved 152 
Clam Chowder 81 
“ “ Tunison 81 
“ Fritters. 82 
Clam Soup. 67 
Clams and Oysters 81 
“ Scalloped 82 
Claret Punch 164 
Cleaning. 245 
“ Paint 294 
** Vessels _ -------- J3*51 
Cloth, (Black), To Clean 257 
“ To Clean 246 
Clothes Pins, To Preserve 542 
Clothes, To Wash 524 
“ “ Whiten 258 
“ (White), To Remove 
Ink Spots from 260 
Clothing and Furs, To Keep 
Moths from 284 
Clothing, To Make Watertight 801 
Coal Ashes, Uses of 214 
Coat Collars, To Clean 258 
Cocoa and Chocolate, Analysis 
of. 34 
Cocoa Shells 164 
Cocoanut Candy 188 
“ Cones 180 
“ Cookies. 180 
“ Custard Pie 133 
“ Jumbles.. 182 
“ Pie, No. 1 132 
“ “ No. 2 132 
“ (Plain) Cake 170 
“ Pudding 123 
Cockroaches and Beetles, To 
Destroy 282 
Cockroaches, To Drive Away. 282 
Codfish Balls 53 
“ Boiled 84 
'* Stewed with Eggs 84 
01 
Codling Moths, How To Get 
Rid of 224 
Coffee, Analysis of 35 
“ Cake, No. 1 170 
“ “ No. 2 170 
“ Custard 141 
“ To Make 161 
“ To Roast 161 
“ Substitute for Cream in 525 
Coins (Worn) To Develop In- 
scription on 524 
Cold, To Avoid Catching 339 
“ and Coughs, Remedies 
for 341 
Celd Cream 472 
r( “ Rose 472 
“ “ (Violet) Imitation. 472 
“ To Cure 339 
“ Feet 369 
“ in the Head, To Arrest.. 339 
“ To Put Back. 340 
“ Slaw 118 
Colic, Bilious 340 
“ Common 340 
“ Lead 340 
“ Wind. 340 
Collars (Coat) To Clean 258 
Cologne Water, No. 1 485 
“ “ No. 2 485 
“ « No. 3 485 INDEX. 
Cologne Water, No. 4 485 
Color, To Restore. 258 
“ (Straw) for Silk 255 
Colored Icing 179 
“ Marble, To Clean 293 
Comedones 476 
Complexion (Delicate) Soap 
for 479 
Complexion, Milk of Almonds 
for 477 
Composition for Healing 
Wounds on Trees 551 
Cones, Cocoanut 180 
Constipation, No. 1 340 
“ No. 2 340 
“ No. 3. 341 
“ Pills for. 542 
“ Senna Paste for. 341 
Cookies, No. 1 179 
“ No. 2 179 
“ No. 3 180 
“ No. 4. 180 
“ Almond.. 179 
“ Cinnamon. 180 
“ Cocoanut 180 
“ Cream 180 
“ Ginger, No. 1 180 
“ “ No. 2 180 
“ Ginger, Cheap 181 
“ Hickory Nut. 181 
“ Lemon 181 
“ Molasses, No. 1. 181 
“ “ No. 2 181 
“ Molasses, Good 181 
“ Mrs. A’s 181 
“ Jumbles and Snaps.. 179 
Cooking, To Prevent Odors 
from — 301 
Copal Varnish 511 
Copper in Pickles, To Detect.. 309 
“ Poison 11 
Coral (Mock) Baskets, To Make 268 
Cordial, Blackberry 161 
“ Peach 161 
“ Ginger 162 
Cork, To Remove from the In- 
side of a Bottle 524 
Corkscrew, Substitute for 524 
Corn 186 
“ Bread, Nonpareil 45 
“ “ Warm for Break- 
fast 45 
Corn (Indian) Composition of. 37 
“ Fritters 48 
PAGE 
Corn Green, To Bake 113 
“ “ “ Bod 113 
“ “ “ Stew 113 
“ To Measure in the Crib. 233 
“ Mush, Fried 58 
“ Oysters, No. 1 115 
“ “ No. 2 115 
“ Salve 382 
“ (Sweet) Fritters 113 
“ “ Soup 73 
Corned Beef, No. 1 95 
“ “ No. 2 99 
Corns and Bunions 363 
“ To Cure 364 
“ (Soft) To Cure 365 
Cornstarch Cake 178 
“ Custard Pie 133 
“ Pudding 123 
Corsets, To Wash 258 
Cosmetic Gloves, No. 1 473 
“ “ No. 2 473 
“ Juice 477 
“ To Soften and Whit- 
en the Skin 478 
Cottages of Wood, Cheap 
Wash for 319 
Cotton Goods, To Clean 259 
Cough Remedy, No. 1 341 
“ “ No. 2 341 
“ “ No. 3 T. 341 
“ “ No. 4 341 
“ Sirup, Splendid 341 
“ (Whooping), Carbolic 
Acid in 343 
Cough (Whooping), Remedies 
for 389 
Coughs and Colds, Remedies 
for 341 
Cow, Treatment of 208 
Foot and Mouth Disease.. 309 
Hove or Hoove 309 
Mouth and Foot Disease.. 309 
Wind Remedy for 209 
Cow-House, The 204 
Cows, Feed and Water 211 
Cows, Milking of. 213 
“ Nervous Condition of _. 211 
“ (Young),To Make Gentle 313 
Crabs, To Bod 75 
“ Minced 75 
Crab-Apple Jelly 156 
Crack in Stove, To Mend 296 
Cranberry Jelly 156 
“ Sauce 103 
PAGE INDEX. 
Cranberry Tarts 138 
Crape, To Clean and Wash 258 
“ “ Renovate 258 
Cream Almonds 189 
“ Bavarian 143 
“ (Bavarian) with Peaches 143 
“ Bohemian 143 
“ Bonbons 187 
“ Butter, Remedy for 585 
“ Candy 189 
“ Champagne 143 
“ Chocolate 143 
“ in Coffee, Substitute for 535 
“ Cold 473 
“ (Cold) Camphor.. 473 
“ Cookies 180 
“ Custards and Ices 139 
“ Drops, Chocolate 188 
“ French 144 
“ Pudding, Frozen 144 
“ Ice, No. 1 144 
“ “ No. 3 144 
“ “ No. 3 144 
“ (Ice) Almond 144 
“ (Ice) Chocolate 143 
“ (Ice) Chocolate Fruit 143 
“ (Ice) Lemon 145 
“ (Ice) Pineapple 145 
“ Italian 144 
“ Lemon 163 
“ To Make Rise 535 
“ Neapolitaine 145 
“ Nectar 163 
“ Orange 145 
“ Pie 133 
“ Raspbeny or Straw- 
berry 145 
Cream, Raspbeny Tart 138 
“ Sauce 128 
“ Snow 145 
“ Spanish 145 
“ Tapioca 146 
« Tea 146 
u Toast... 61 
“ Vanilla with Fruit 
Sauce. 146 
Cream Walnuts 189 
“ Whipped 146 
Creamery, Plan for 524 
Creases, To Take out of Draw- 
ing Paper or Engravings 526 
Crickets, To Destroy 283 
Croquettes of Brain, Entree .. 100 
“ of Lobster 78 
PAGE 
Croquettes, Rice 48 
Croup, Cures for 385 
“ To Prevent When 
Threatened 384 
Croup, Treatment for.. 384 
Cronte aux Creveles (French). 80 
Crullers and Doughnuts 183 
“ Katie’s 184 
“ “Mother’s” 184 
“ Mrs. W’s ..184 
“ St. Louis 184 
Cucumbers 114 
“ Analysis of. 40 
“ To Keep Fresh... 536 
“ Ketchup 110 
‘ ‘ and Melons, Thrips 
on, To Kill 536 
Cucumber Pickles 148 
Curculio, To Get Rid of 819 
Curling Fluid 467 
Currant Jam 155 
“ Jelly.. 156 
“ “ Sauce for Ven- 
ison 103 
Currants, Preserved 536 
Currant and Raspberry Ice 146 
“ “ “ Tart.. 138 
“ Shrub 165 
“ Tea Cake 170 
“ Wine 167 
Curried Lobster 78 
Custard (Almond) Cake 170 
“ Apple or Gooseberry.. 140 
“ Arrowroot 140 
“ Baked 140 
“ Boiled 140 
“ (Chocolate) Pie 133 
“ (Cocoanut) Pie 133 
“ Coffee 141 
“ (Cornstarch) Pie 133 
“ (Lemon) Cake 170 
“ Orange Cake 171 
“ Pie 133 
“ (Pie-Plant) Pie 134 
“ Pudding 133 
“ Sponge Cake 177 
Custards, Almond 189 
“ Creams and Ices 139 
Cuts, To Cure 365 
Cuttings, To Insert 586 
Cutlets (Veal) Sauted and Fried 97 
Cuts or Wounds - 8 
Dairy, The 203 
‘‘ Maid’s Duties 205 
PAGE 570 
INDEX, 
Dairymen, Rules for 213 
Dampness, To Absorb 301 
“ in Cellars, To Test. 300 
Damp Green Bricks, Wash for 
Cleaning. 287 
Dandelions and Docks, To Kill 527 
Dandruff, Remedy for 466 
Dandy Pudding 123 
Deafness. 365 
“ in Old Persons 366 
Deer Skins, To Dress. 498 
“ “ Oil Dressing 498 
Deformities, Infant, Cause of. 385 
Delicate Cake, No. 1 171 
“ “ No. 2 171 
“ “ No. 3 171 
Diarrhoea (Children) for 197 
“ and Cholera. 339 
‘ ‘ Chronic 339 
“ and Dysentery, Gen- 
eral Directions... — 342 
Diarrhoea, No. 2 342 
“ No. 3 342 
“ No. 4 342 
“ No. 5 342 
“ No. 6 342 
“ No. 7 343 
‘ ‘ and Dysentery Cure 
for Children 526 
Diarrhoea, Injection for 343 
“ To Check... 343 
Diftheria, No. 1 843 
“ No. 2 343 
“ No. 3 343 
Digestion, Periods of 198 
Dinner 61 
‘ ‘ Bill of Fare Spring 64 
“ “ “ Summer. . 64 
“ “ “ Winter 63 
Disagreeable Taste, To Remove 
from New Wooden Vessels . 552 
Disease in Children, Its Signs 883 
“ Disinfection from 200 
Diseases of Birds 323 
Asthma 323 
Consumption 323 
Costiveness 323 
Diarrhoea 324 
Pip. 324 
Diseases of Calves 207 
“ of Poultry , 421 
Diseases, Symptoms of 325 
Ague 325 
Asthma. 325 
PAGE 
Diseases, Symptoms of — 
Bright’s Disease of the 
Kidneys 825 
Bronchitis 826 
Catarrh 326 
Chicken Pox 326 
Cholera, English 326 
“ Asiatic 326 
“ Morbus 327 
Colic 327 
Cough, Whooping 327 
Croup 328 
Diftheria 328 
Dysentery 328 
Dyspepsia 328 
Erysipelas 328 
Measles 329 
Mumps 329 
Pleurisy 329 
Quinsy 329 
Acute Rheumatism . 329 
Typhoid Fever 330 
Worms Intestinal .. 330 
Dish Covers (Block Tin) etc., 
To Clean 288 
Disinfectants 199 
Disinfection from Disease 200 
“ of the House 201 
Dislocations 366 
Dislocation of the Jaw 366 
Dogs, Bed for 301 
‘ ‘ Character! sties of aWell- 
Bred Pointer 498 
Dogs, To Protect Sheep from. 310 
Doors, To Prevent Creaking of 526 
Doughnuts, Annie’s 183 
“ Delicious 183 
* ‘ Good Raised 183 
“ Risen 183 
“ and Crullers 183 
Drawings (Chalk) To Set 269 
“ and Lithographs, • 
Varnish for 511 
Drawing Paper or Engravings, 
To Take Creases out of 526 
Drawings (Pencil) To Fix 276 
Drawn Butter 103 
Dress (Book Muslin) To Wash. 257 
Drinks. 159 
Drinking in Summer 343 
Dropsy, No. 1 344 
“ No. 2 344 
Drowning Persons, To Restore 8 
Drugs, Domestic 330 
PAGE INDEX. 
Drugs, Domestic— 
Acacia Gum 330 
Acid, Acetic 330 
“ Benzoic 331 
“ Carbolic 331 
“ Sulphuric 331 
“ Tartaric 331 
Aloes, Barbadoes 331 
Alum. 331 
Ammoniacuvn, Gum 331 
Ammonia, Liquor of 331 
Assafoetida, Gum 331 
Borax, Biborate of Soda.. 331 
Buchu, Leaves of 331 
Camphor 331 
Capsicum.. 331 
Cascarilla Bark 331 
Castor Oil 331 
Simple Cerate 831 
Cei-ate of Acetate of Lead 333 
Compound Soap Cerate... 382 
Chalk, Prepared. 383 
Chamomile Flowers 333 
Charcoal 333 
Chloride of Lime. 332 
Cinchona Bark 333 
Cinnamon Bark, Oil and 
Water 332 
Cod Liver Oil 833 
Confection, Aromatic 333 
Creosote 333 
Decoction of Barley 333 
“ “ “ Com- 
pound ' 332 
Decoction of Broom 333 
“ “ Cinchona 833 
“ “ Dandelion .. 333 
“ “ Iceland Moss 333 
“ “ Poppy heads. 333 
“ “ Quince Seed. 333 
“ “ Sarsaparilla. 333 
Extract of Hop 333 
Gentian Root 333 
Infusion of Cascarilla 333 
“ “ Gentian 333 
“ “ Horseradish.. 333 
“ “ Quassia 333 
“ “ Roses 333 
Liquor of Acetate of Lead 334 
“ “ Potassa 334 
Magnesia, Carbonate of 334 
Mercury, Chloride of Cal- • 
omel — 334 
Mixture of Iron 334 
PAGE 
Drugs, Domestic— 
Pill of Iron, with Myrrh.. 384 
Poultice of Charcoal 334 
“ “ Yeast. 334 
Quinia, Sulphate of 384 
Soda, Bicarbonate of 834 
Spigelia 334 
Sirup of Iodide of Iron 334 
Wine of Iron. 334 
Drunkenness,Remedy for,No.l 344 
“ “ “ No. 2 344 
“ “ “ No. 3 344 
Ducks, Roast 87 
“ (Roasted), Stuffing for. 93 
Dye (Black) for Cotton 251 
“ “ “ Wool 251 
Blue 253 
“ “ Aniline 351 
“ “ for wool, quick pro- 
cess 352 
Dye (Brown) Cheap 253 
‘ ‘ for Finger Tips 473 
“ (Green) for Cotton 253 
“ “ “ AUWoolGoods 252 
“ “ “ Silk 253 
“ Hair 466 
“ “ Harmless 467 
“ “ Lead 468 
“ “ Good 466 
Dyeing Woods 380 
Dye (Orange) for Cotton 253 
“ “ “ Silk 353 
“ “ “ Wool 253 
“ (Pink) for Cotton 253 
“ “ “ Silk 258 
“ “ “ Wool 353 
“ (Purple) for Silk 354 
“ “ “ Wool 254 
“ (Red) for Cotton 254 
“ “ “ Wool 254 
“ (Slate)forCotton or Woolen 254 
“ (Steel Dark) 254 
“ (Wine Color) for Wool 255 
“ (Yellow) for Silk 255 
Dyes, “ “ Cotton 255 
“ 251 
“ Testing for Adulteration 355 
Dysentery, No. 1 345 
“ No. 3 345 
“ No. 3 345 
“ No. 4 346 
“ No. 5 345 
“ and Diarrhoea, Gen- 
eral Directions 842 
PAGE INDEX. 
Dysentery and Diarrhoea Cure 
for Children 526 
DjTsentery or Diarrhoea (5) 343 
Dyspepsia, No. 1 345 
“ No. 2 345 
“ and Heartburn 347 
Earache, No. 1 366 
“ No, 2 367 
“ No. 3 367 
“ No. 4 367 
“ General Remedies for 367 
“ Indian Cure for 367 
Ear, To Remove Foreign 
Bodies from 9 
Ear, To Remove Insects from. 9 
Earth, To Cover Banks of 
with Grass 537 
Earthen, Glass, Potter’s Ware, 
To Prevent Breaking 297 
Earthenware, To Preserve 289 
Ebony, Artificial 269 
Eels, Collared 76 
“ Fried 76 
“ Stewed 76 
Egg Bread 47 
“ Desert 123 
Egg-Nogg ; 162 
Egg Omelet 59 
Egg-Plant, To Bake 114 
“ Fried 114 
Egg Spoons, To Remove Tar- 
nish from. 289 
Eggs, Baked 54 
“ Breaded 55 
“ Boiled 55 
“ Chinese Bird’s Nest of.. 55 
“ Composition of. 85 
“ Deviled 55 
“ Dropt 55 
“ Fricasseed, No. 1 56 
“ “ No. 2 56 
“ Fried. 56 
“ To Keep 301 
“ Mulled 194 
“ (Nest) To Make 308 
“ Poached 56 
“ Poached With Sauce 56 
“ Scalloped 56 
“ Scrambled 57 
“ Spanish 56 
Elderberry Wine 167 
Embroidery, Fish-Scale 271 
Emery, To Cement to Wood.. 555 
Emetic, Prompt 346 
PAGE 
Engravings, To Bleach 537 
“ “ Clean 269 
‘ ‘ or Drawing Paper, 
To Take Creases out of 536 
Engravings, (Rolled Up), To 
Flatten 527 
Engravings, (Soiled), To Clean 527 
Enlarged Neck 338 
Enlargement of Brain 384 
“ and Redness of 
Nose, To Cure 478 
Entomological Specimens, To 
Preserve from Insects 270 
Entree of Beef Fricandeau 99 
“ “ Heart. 99 
“ “ a la Mode 99 
“ “ “ Polonaise. 100 
“ “ Saute, Fillet of 100 
“ Blanquettes 100 
“ Croquettes of Brains 100 
“ Fillet of Beef Saute. 100 
“ Fricandels 100 
“ Lamb a 1’Espagnole 101 
“ Sweetbreads a la 
Daube 101 
Entree of Yeal Cutlets, a la 
Milanaise 101 
Eolian Harp, To Make 532 
Epilepsy 346 
Erysipelas 346 
Essences, To Make 41 
Bitter Almonds 41 
Caraway Seeds 42 
Celery Flavoring... 43 
Cinnamon 43 
Citron 42 
Cloves' 43 
Cochineal, Tincture of 43 
Ginger. 42 
Mace 42 
Marjoram 43 
Myrtle, Imitation 486 
Nutmeg 42 
Tube-Rose 487 
Evergreens. To Ice 270 
Extract of Heliotrope 485 
“ “ Patchouly 485 
“ “ Verbena 487 
Eye, (Black), How To Cure 368 
“ Blow in the 9 
“ Lime in the 9 
Salve 383 
“ (Weak and Sore), Rem- 
edies for 368 
PAGE INDEX. 
Eyebrows, To Make Grow 467 
Eyelashes, To Make Grow 467 
Eyes, To Decide When Specta- 
cles Are Needed 368 
Eye-Sight, To Preserve 367 
Eye Wash 369 
EyeWater, No. 1 369 
“ “ No. 8 369 
Face Powder Rose 478 
Face, Strawberry Water for 
Spots on. 479 
Fainting 9 
Fall Plowing 886 
Farina Gruel 194 
“ Pudding 184 
Farmers, For 803 
Farm Recipes, Miscellaneous.. 813 
Farmyard Pavement 336 
Feathers (Chicken) Utilizing.. 300 
“ To Cleanse from Oil. 498 
“ (Goose) To Clean 588 
‘ ‘ (New) To Remove the 
Bad Odor from 846 
Feathers (Ostrich) To Clean 847 
“ (White) To Clean.... 347 
Featherwcrk 870 
Feet and Ankles Swelled, How 
To Cure 870 
Feet (Burning) Relief for 369 
Feet, Care of 369 
“ Cold 369 
“ Frosted 370 
“ Tender 370 
Felon, Bone 371 
“ Salve 383 
“ or Whitlow 370 
Fences or Houses, Paint for 885 
Fence-Posts, To Preserve 319 
Fern, Ornaments Made of 871 
“ Pictures, No. 1. 870 
“ “ No. 8 871 
Fertilizer, A Good 880 
Fever and Ague 346 
“ (Hay) or Asthma 346 
“ Sores 346 
“ Typhoid.. 830 
“ (Typhoid) New Remedy 
for 354 
Figures (Plaster) To Render 
Durable 538 
Files, To Clean 538 
Finger Tips, Dye for 473 
Firearms, To Brighten 889 
Fire-Kindlers, To Make 535 
PAGE 
Fish, Composition of 35 
Fish... , . 73 
“ To Bake 74 
“ “ Boil 74 
“ “ Broil 74 
“ Culture 503 
“ Foi’cemeat 76 
“ To Fry 75 
“ (Gold), Care of 373 
“ To Mount and Preserve.. 371 
11 78 
“ or Poultry, Stuffing for.. 543 
“ Salad 107 
“ Salt 84 
“ Scale Embroidery 871 
Fishing 508 
“ With Artificial Fly 504 
“ Baits for 503 
“ Floats for 504 
“ Ground Bait for 503 
“ Hooks for 504 
“ Lines for 505 
“ With Natural Fly 504 
“ Paste Baits for 503 
“ Reels for 505 
Flannel Cakes 51 
Flannel, (New), To Shrink 859 
“ (Old), To Make White 538 
* ‘ That Has Become Yel- 
low, To Wash 859 
Flannel, To Wash 859 
“ “ Whiten when Yel- 
low 359 
Flat-Irons, To Make Smooth.. 303 
“ “ Take Starch or 
Rust from 889 
Flax Seed Lemonade 195 
Fleas, Bugs, etc., To Destroy.. 883 
“ To Get Rid of 383 
Flesh, Proud, To Remove 371 
Flies, To Destroy 883 
“ From Injuring Picture 
Frames, etc., To Prevent 383 
Flies, To Keep from Meat 883 
“ “ “ “ Stables.._ 883 
Floating Island. 141 
Floats for Fishing 504 
Floors and Carpets, To Dust.. 845 
“ To Polish 303 
Florida Water 485 
Flour, Treatment of 303 
Flower Alphabet 337 
Flowers, Bulbous, To Make 
Blossom 318 
PAGE INDEX, 
Flowers, Color of, To Change 
by Charcoal 528 
Flowers (Cut) To Keep Fresh.. 272 
“ Effect of Charcoal on. 318 
“ To Gather 302 
“ To Have Fresh in the 
Winter 272 
Flowers, To Preserve in Sand. 272 
“ (White) To Turn Red. 528 
“ (Withering) To Revive 280 
Fluid (Curling) for the Hair... 467 
“ (Washing) To Make 267 
Flummery 141 
Fly Paper, Adhesive 283 
Fourchette 57 
Food and Its Uses 34 
“ for Infants 390 
“ of Mocking Birds 321 
“ for the Sick 194 
Forced Fowls 88 
Forcemeat, Fish 76 
Fowls, Boiled. 88 
“ Boiled With Oysters.. 88 
“ To Carve 85 
“ Composition of 36 
“ Different Varieties of. 433 
“ To Fatten, No. 1 302 
“ “ “ No. 2 303 
“ Forced 88 
Fowls, Varieties of 433 
Bantams 441 
Brahmas 434 
Cochins 433 
Crevecoeur 440 
Dominique (American) 437 
Dorking 437 
Ducks 443 
Game 435 
Geese 443 
Guinea 88 
Hamburg's 439 
Houdans 440 
La Fleche 441 
Leghorns 438 
Pea Fowl, No. 1 442 
“ “ No. 2 89 
Plymouth Rocks 436 
Polands 439 
Spanish 438 
Turkeys 441 
Foxes, To "Trap 492 
Frames (Gilt) To Renew 289 
“ (Picture) To Prevent 
Flies from Injuring 283 
PAGE 
Frames, To Prevent Flies from 
Soiling 289 
Freckle Lotion 477 
“ and Tan Recipe 480 
“ Wash 477 
Freckles, To Remove 477 
“ and Wrinkles, Pomade 
for 480 
Freestone, To Clean 289 
French Compound for the Skin 479 
“ Composition for Wash- 
ing 553 
French*Cream 144 
“ Currant Jelly..., 156 
“ Lip Salve 483 
“ Method of Polishing, 
No. 1 514 
French Method of Polishing, 
No. 2 514 
French Polish 515 
“ Polish Rubber,To Make 515 
“ Pudding 124 
“ Rarebit 158 
“ Rolls 49 
‘ ‘ Rouge Devoux 478 
“ Silks, To Test 547 
“ Toast 61 
“ (True) Polish . 515 
Fricasseed Chicken 86 
“ Eggs, No. 1 56 
“ “ No. 2 56 
“ White Sweetbreads 550 
Fried Apples Ill 
“ Bread 54 
“ Calf’s Liver 96 
“ Celery 113 
“ Chicken 86 
“ Corn-Mush 58 
“ Eels 76 
“ Egg-Plant . .. 114 
“ Eggs 56 
“ Fish 75 
“ Ham 96 
“ Lamb Chops 96 
“ Liver 57 
“ Meats 96 
“ Mutton Chops 96 
“ Onions 115 
“ Oysters 82 
“ Parsnips 115 
“ Pigs’Feet 59 
“ “ “ in Batter 60 
“ Potatos .. 117 
“ Rabbit... 90 
PAGE INDEX, 
Fried Salt Pork with Cream 
Gravy 60 
Fried Sausage 97 
“ Smelts 80 
“ Summer Squash 119 
“ Sweet Potatos 118 
“ Tripe.. 61 
“ Trout, No. 1 81 
“ “ No. 2 81 
“ Veal Cutlets. 97 
“ “ Steak 98 
Fritters, Apple 528 
“ Clam.. 82 
* ‘ Corn 48 
“ Oyster 82 
“ Sweet Corn 113 
Frogs.. 529 
“ To Cook 76 
Frosted Feet 370 
Frozen Limbs, No. 1 372 
“ “ No. 2 10 
“ Potatos, Remedy for.. 227 
“ Pudding 144 
“ Sink Spouts, To Thaw. 310 
Fruit (Boiled) Pudding 122 
Fruit (Cheap) Cake 172 
“ How To Make Grow 529 
“ and Ink Stains, To Take 
out 265 
Fruit or Ink Stains, To Take 
out ' 260 
Fruit Pies and Tarts, Icing for 134 
Fruit, To Preserve 303 
“ Pudding Sauce 128 
“ Sauces 139 
“ To Serve 193 
“ Stains, To Take from 
Carpets 246 
Fruit Stains, To Take out 265 
“ Trees, To Cure Blight in 216 
“ “ “ Destroy Moss 
on 550 
Fruit Trees, To Prevent Insects 
Climbing up 220 
Fruits, Candied 153 
Fruits and Melons, To Serve.. 192 
Furnace Heat, To Moisten 303 
Furniture, To Brighten and 
Remove Spots 247 
Furniture, (Mahogany), To 
Polish Unvarnished 247 
Furniture, (Old), To Clean and 
Polish 515 
Furniture Polish 516 
PAGE 
Furniture, To Remove Spots 
from y47 
Furniture Wax 250 
“ To Wax 530 
Fur Skins, To Tan with Fur on 499 
Furs, To Clean 498 
“ (Dark), To Clean 498 
“ (Light), To Clean 499 
“ Tolmprove by Stretching 499 
“ To Take Care of 303 
Galls, To Prevent 220 
Game, To Keep from Tainting 304 
“ and Poultry 85 
Gantenine 530 
Gas Meters, To Keep from 
Freezing 538 
Gas Pipes, To Bend 542 
“ Suffocation from. 12 
Geese, Roasted, Stuffing for .. 92 
Gentleman’s Favorite 172 
Gentlemen, Toilet of 487 
Geraniums, To Keep in Winter 318 
German Method of Treating 
Hair 467 
German Puffs.. 49 
‘ ‘ Sauce 129 
“ Silver, To Clean 294 
Giblet Soup 67 
“ (Turkey) a la Bourgeois 92 
Gilding, To Clean 289 
“ To Improve 289 
Gilt Frames, To Renew 289 
“ Lamps and Chandeliers, 
To Clean 292 
Ginger Beer 159 
“ Cookies, No, 1 180 
“ “ No. 2 180 
“ Cool Drink 162 
“ Cordial 162 
“ Pop 164 
“ Puffs 173 
“ Snaps, No. 1 183 
“ “ No. 2 182 
“ “ No. 3 182 
“ “ No. 4 182 
“ “ No. 5 182 
“ Spiced Cake 173 
“ SpongeCake 173 
Gingerbread, No. 1 172 
“ No. 2 173 
Gingerette 163 
Glands Inflamed 372 
Glass Bottle or Jar, To Break 
Across Its Circumference.. 631 
PAGE INDEX. 
Glass, To Break in Any Form. 304 
‘ ‘ (Broken in Aquarium) To 
Mend 268 
Glass Chimneys Cracking, To 
Prevent. 288 
Glass Cleaning 290 
“ Discolored, To Clean 531 
“ Earthen, Potter’s Ware, 
To Prevent Breaking 297 
Glass, To Frost 273 
“ Globes, To Clean 290 
“ Jars, To Letter 333 
“ To Powder 530 
“ Stopper, To Remove 295 
“ Broken, So Join 390 
“ To Transfer Pictures to. 273 
“ Ware, To Clean 290 
“ “ and China, Care of 300 
Glossing for Shirt Bosoms 547 
Gloves (Black Kid) To Clean.. 348 
“ Cosmetic, No. 1 473 
“ “ No. 2 473 
“ (Kid) To Clean 247 
“ Kid, To Prevent Injury 
from Perspiration 531 
Glue for Draftsmen 31 
“ Flexible 32 
“ Liquid 33 
“ To Make and Use 31 
“ Mouth 33 
“ Rice 33 
“ Sizing, To Make 517 
“ Which Stands Moisture 
without Softening 531 
Glycerine Balsam 471 
“ Liniment 379 
“ Ointment 381 
“ Testing.. 273 
‘ ‘ Varnish for Cutane- 
ous Affections 383 
Gophers, To Trap 498 
Goose Feathers, To Cleanse... 538 
“ Roast 88 
Gooseberries 155 
Gooseberry or Apple Custard. 140 
“ Jam 155 
“ Ketchup 110 
“ Wine 167 
Grain, To Find Number of 
Bushels in Granary 324 
Grain, To Measure in the Bin. 233 
Grape Champagne, To Equal 
Foreign 160 
Grape Jam 155 
PAGE 
Grape Jelly 535 
“ “ 156 
“ Preserves 153 
“ Spiced Ketchup 110 
“ Wine 167 
“ To Prevent Rot in 531 
Grapes, Composition of 36 
“ To Keep until Spring 320 
Grass in Gravel Walks, To De- 
stroy 230 
Grass Stains, To Remove 265 
Grasses, To Crystalize 273 
Grasshoppers, To Utilize 304 
Grates and Stoves (Cast-Iron) 
To Clean 295 
Gravel Walks, To Make 553 
Grease, To Extract from 
Woolen Cloth 245 
Grease or Fresh Paint, To Take 
Out 248 
Grease, To Remove from Mar- 
ble 293 
Grease, To Remove from Mar- 
ble and Alabaster 293 
Grease, To Remove from Stone 
Steps 296 
Grease, To Remove from Wall 
Paper 250 
Grease Spots, To Extract from 
Carpets 245 
Grease Spots, To Take from 
Woolen Cover 350 
Grease, To Take out of Mar- 
ble, Boards, etc 386 
Green Apple (Mock) Pie 135 
“ Corn, To Bake 113 
“ “ “ Boil 113 
“ Corn Pudding 134 
“ “To Stew 113 
“ Dye, for All-Wool Goods 353 
“ “ “ Cotton 252 
“ “ “ Silk 353 
“ Gages 185 
“ Gage Marmalade 153 
“ Peas, To Keep 235 
“ Pea Porridge 69 
“ “ Salad 108 
“ “ Soup 70 
“ Peas, To Cook 116 
“ Tomato Pickles 150 
“ “ Preserves 154 
Grindstone, How To Use 531 
Ground Glass, To Make Win- 
dows like 390 
PAGE INDEX, 
Grouse or Prairie Chicken 
Roasted 89 
Gruel, Farina 194 
“ Indian Meal 194 
“ Milk and Rice 194 
“ Oatmeal 194 
“ Sago 195 
Guano, (Liquid). To Hasten the 
Blooming of Flowers 531 
Gum Arabic Water, Children. 198 
“ Chewing 531 
“ Drops ... 189 
“ Shellac, To Dissolve 513 
Gumbo Soup G8 
‘ ‘ Southern 86 
Gums and Nipples, (Sore), Lo- 
tion for 482 
Gums and Teeth, Borax Wash 
for 484 
Gums and Teeth, Preservative 
Tincture for 484 
Gums and Teeth, Wash for 484 
“ Wash To Harden 532 
Gun-Barrels, Varnish for 511 
Gun, (Scattering), To Remedy. 497 
Guns, To Guard against Burst- 
ing 496 
Guns, How To Use Effectively 497 
Guns, (Scattering Shot), How 
To Remedy 497 
Guns, (Shot), How To Clean.. 497 
Gypsum, Use of 532 
Haddock, Baked 77 
Hair, The 465 
“ Brushes To Clean 248 
“ (Children’s),Pomatum for 4G9 
‘ ‘ Crimping 4G6 
“ Dye, Good. 4G6 
<4 “ Harmless 467 
“ '* Lead 466 
“ Economical Wash for 470 
“ Falling Out of... 467 
“ German Method of Treat- 
ing 4G7 
Hair, Good Wash for 470 
“ (Long). To Clean 468 
“ Oil, No. 1 468 
“ “ No. 2 4G8 
“ “ To Prevent Baldness 487 
“ “ “ Thicken and 
Strengthen 4G8 
Hair, Perfume for. 469 
“ Rowland Macassar’s Oil 
for 4G8 
PAGE 
Hair, Southernwood Oil for... 469 
“ (Superfluous), To Remove 470 
“ To Curl the 466 
“ Wash 470 
“ “ To Prevent Falling 
out of 470 
Halibut 77 
Ham Balls 53 
“ Baked 94 
“ Boiled 95 
“ Broiled 96 
“ Fried 96 
“ Molasses Cured 221 
“ Omelet 59 
“ Pickle for Curing 304 
“ To Sugar Cure 532 
Hands, The 471 
“ and Arms, To Improve 
the Skin of 473 
Hands and Arms, To Whiten 
and Soften 473 
Hands (Chapped) No. 1 471 
“ “ No. 2 472 
“ “ Cheap Lotion 
for 472 
Hands (Chapped) Paste for 471 
“ To Soften 478 
“ To Whiten 473 
Handkerchiefs (Silk) To Wash 263 
Hard Soap, No. 1 264 
“ “ No. 2 264 
“ Water, To Make Soft 260 
Harness, Varnish for 512 
“ “ “ 221 
“ Working Team 304 
Harvest Bug Bites 8 
Hats (Silk) To Renovate 249 
Hay Fever 346 
Hawk and Owl Traps 493 
Head-Cheese 157 
Head, Cure for Gathering in.. 347 
“ To Arrest Cold in the.. 339 
“ Ringworm on 351 
Headache, from Acid Stomach 347 
“ Nervous 347 
“ Relief for, No. 1... 347 
“ “ “ No. 2... 347 
‘ ‘ Rheumatic . 347 
Heartburn and Dyspepsia 347 
Hearths, (Cast Iron and Black), 
To Clean 291 
Heart, Palpitation of 348 
Heliotrope, Extract of 485 
Hemorrhage or Bleeding 361 
PAQB INDEX, 
Hemorrhage, Uterine, To Pre- 
vent 348 
Herbs (aux Fines) Sauce 103 
“ of the Finest Flavor, To 
Obtain 533 
Herbs, When To Gather 221 
Herrings (Fresh) Baked 77 
Herring, Potted 77 
Hiccough 9 
“ Cure for 371 
Hives 348 
Hoarseness 348 
Home Candies and Macaroons 186 
Honey, To Keep without Can- 
dying 305 
Honey, To Strain 305 
Hops, To Choose 221 
Horn or Shell,. (Tortoise), To 
Polish 550 
Horn, To Unite 534 
Horse’s Back, To Keep from 
Getting Sore 460 
Horse, To Save 534 
Horses, Ailments of 
Blows, Thorns and Wounds 454 
Broken Knees 454 
Catarrh or Cold 455 
Colic or Gripes 454 
Congestion of the Lungs.. 455 
Corns 455 
Cracked Heels 457 
Curbs 456 
Gripes 454 
Inflammation of the Lungs 455 
Influenza 455 
Lameness 456 
Lice 457 
Scratches 456 
Strains 456 
Swelled Legs 457 
Thorns, Blows and Wounds 454 
Thrush 457 
Horses, for Carnage Driving.. 461 
“ Guard against Decep- 
tion in Buying 464 
Horses’ Hoofs, Caution in Pal- 
ing 461 
Horses How To Purchase 463 
Draught Horses 464 
Lady’s Horse 463 
Harness Horses, Heavy . . 463 
“ “ Light 463 
Hunting Horses 463 
PAGK 
Horses, Riding Horses 463 
Horses,Treatment on a Journey 461 
Horses, Tricks and Vices of... 457 
Biting and Kicking 458 
Baulking 458 
Rearing 459 
Rolling 459 
Running Away 459 
Shying 460 
Stumbling 460 
Horseradish Vinegar 110 
Hose, (Woolen), To Wash 360 
Hotclx Botch 68 
Hot Nights, To Keep Cool 
during 373 
Household, Miscellaneous 297 
House, Pests of the 281 
House-Plants and Birds 317 
“ To Make Grow. 319 
“ “ Prepare Earth 
for.. 319 
Houses or Fences, Paint for .. 225 
Houses (Ice) To Construct 231 
Hunters, Hints for 496 
Hyacinths, To Raise in Winter 534 
Hydrophobia, No. 1 348 
“ No. 3 348 
“ Cure aft er 
Spasms Commence 348 
Ice Camphor 471 
“ Currant and Raspberry 146 
“ Lemon 146 
“ Pineapple '. 147 
“ Chest, Cheap 223 
“ Cream, No. 1 144 
“ “ No. 2 144 
“ “ No. 3 144 
*• “ Cake ... 174 
“ To Preserve in a Refriger- 
ator 305 
Ice, Size of Blocks for Filling 
the Ice House 222 
Ice, Strength of 222 
“ Water, Distress from Over 
Use of... 344 
Ice Water, To Preserve 305 
Ices, Custards and Creams 139 
“ Water 147 
Icing 178 
“ Almond 178 
“ Boiled 178 
“ Colored 179 
“ for Fruit, Pies and Tarts 134 
PAGE INDEX. 
Indian (Baked) Pudding 121 
“ Bread, Steamed 46 
“ Griddle Cakes, No. l._ 53 
“ “ “ No. 3.. 53 
Indian Meal Gruel 194 
“ Muffins 48 
Infant Deformities, Cause of.. 385 
“ Food for 390 
Inflammation (Acute) of 
Bowels 336 
Inflammation of the Brain 337 
“ (Chronic) of 
Bowels 337 
Inflammation, To Reduce 373 
Injection for Diarrhoea 343 
“ Soothing 349 
Ink, Durable 256 
“ (Fresh) To Remove from 
Carpets 245 
Ink and Fruit Stains, To Take 
out 365 
Ink or Fruit Stains, To Take 
out 260 
Ink, Indelible 256 
“ Marking 256 
“ for Marking Linen 256 
“ To Restore Dim 257 
“ Spots, To Remove 257 
“ Spots, from White Clothes, 
To Remove 360 
Ink Stains, To Remove 265 
“ “ To Remove from 
Silver 294 
Inks ._ 255 
“ Bag-Marking 255 
“ (Black)... 256 
“ Copying, Used without a 
Press 256 
Insect Bites 7 
“ “ 8 
Insect-Catching Device 284 
Insects on Plants, To Discover 319 
“ To Remove from Ear.. 9 
Iodine Liniment 379 
“ Lotion, for Eruptions 
on the Skin 479 
Irish Stew. 101 
Iron Mould, To Take out 363 
“ and Steel, To Clean 395 
“ Varnish for 512 
“ Ware and Stoves, To Re- 
move Rust from 297 
Ironing, Rules in Regard to 260 
Irons, To Clean from Rust 291 
PAGE 
Irons, (Polished) Varnish for.. 391 
“ To Preserve from Rust. 291 
“ To Prevent from Rusting 261 
Itch Ointment.. 881 
“ (Seven Years) To Cure 851 
Ivory and Bones Bleaching 374 
“ To Dye Black 534 
“ To Etch on 584 
“ Imitation 274 
“ Knife-Handles, To Pre- 
vent Cracking 291 
Ivory Ornaments, To Clean 539 
‘ ‘ To Polish 534 
Ivy, Poison 12 
Jam, Blackberry 154 
“ Currant 155 
“ Gooseberry 155 
“ Grape. 155 
“ Peach 155 
“ Raspberry.. 155 
Japanned Waiters, Urns, etc., 
Cleaning. 296 
Jars (Glass) To Letter 223 
Jelly, Arrowroot — 195 
“ Clear Apple 155 
“ Calves’ Foot. 156 
“ Chicken 195 
“ Crab Apple 156 
“ Cranberry 156 
“ Currant 156 
“ French Currant 156 
“ Grape - 535 
“ Lemon 156 
“ Quince 157 
“ Sago 195 
“ Wine 157 
“ Cake, No. 1. 174 
“ “ No. 3 174 
“ Sauce — 139 
“ Water 197 
“ To Keep from Moulding 305 
Jewelry (Steel) To Clean . _ 295 
Joint (Inflamed) No. 1 373 
No. 2 372 
Joints (Stiff) Remedy for 372 
Jumbles, Almond 183 
“ Cocoanut 183 
“ No. 1 181 
“ No. 3 183 
Kalsomining for Walls 235 
Kerosene Oil, Test for 305 
“ “ for Whetstones. 554 
Ketchup, Camp 109 
“ Cucumber 110 
PAGE INDEX, 
Ketchup, Spiced Grape 110 
“ Gooseberry 110 
“ Tomato Ill 
“ Walnut Ill 
Kettle (Brass) To Clean 391 
Kettles and Saucepans, Clean- 
ing 291 
Kejrs (Piano) To Clean 291 
Kidneys, Bright’s Disease of.. 335 
Kitchen, Yellow Wash for 250 
Knife Handles (Ivory) To Pre- 
vent Cracking 291 
Knives (Steel) To Keep from 
Rusting 293 
Labels, Wooden, Preservation 
of 234 
Lace (Black) To Restore 261 
“ To Renovate 261 
“ Veils (Black) To Clean... 267 
“ To Wash, No. 1 261 
“ “ “ No. 3 261 
Lamb, Analysis of 39 
“ a 1’Espagnole, Entree.. 101 
“ (Baked) Stuffing for 93 
“ Broiled 96 
“ To Choose 93 
“ Chops, Fired 96 
“ To Roast 98 
Lamb’s Tongues. To Pickle 148 
Lambrequin, To Make 535 
Lamp Chimneys, To Wash 246 
Lamp-Light, To Make Brilliant 306 
Lamp Shades, To Clean 294 
Lam pwicks, To Make 306 
Land, To Drain 223 
“ Liming 223 
Lantern (Magic) To Make 535 
Lard, To Render 222 
“ (Scorched) To Cleanse.. 306 
“ To Sweeten, No. 1 306 
“ “ “ No. 2 306 
Laundry 257 
Lavender Compound 480 
“ Oil of, as a Preserv- 
ative 306 
Lavender Water, No. 1 486 
“ “ No. 2 486 
Lawns or Calicos (Colored) To 
Wash 257 
Lawns and Grass Plots, To De- 
stroy Worms on 536 
Lawns, To Kill Moss on 586 
Leach, To Set 261 
Lead Colic 340 
PAGE 
Lead Dye 466 
“ Liniment 379 
“ Sugar of, Poison 13 
Leather, To Make It Wear 307 
“ Oiling... 499 
“ To Preserve and Make 
Waterproof 306 
Leaves (Autumn) To Preserve, 
No. 1 268 
Leaves (Autumn) To Preserve, 
No. 2... 268 
Leaves (Fallen) To Utilize 318 
“ Plants, etc., To Take 
Impressions of 275 
Leaves (Skeleton) To Bleach.. 536 
“ (Skeleton) Quick 
Method of Preparing 536 
Leaves, To Skeletonize 274 
“ and Sprays, To Frost. 274 
Lemon Cake, No. 1 174 
“ “ No. 2 174 
“ Cookies 181 
“ Cream... 163 
“ Cream Pie. 184 
“ Custard Calve 170 
“ Ice 146 
“ Ice Cream 145 
“ Jelly 156 
“ Meringue 125 
“ Paste for tarts or patties 138 
“ Pie, No, 1 134 
“ “ No. 3 134 
“ “ No. 3 134 
“ Preserves 153 
“ Sauce 130 
‘‘ Sauce (White) for 
Boiled Fowls 104 
Lemon Tart 135 
“ Tartlets 138 
Lemonade, Flaxseed 195 
“ Milk, No. 1 163 
“ “ No. 2 163 
“ or Sherbet 163 
Lemon-Peel, Tincture from 
Scraps of 307 
Lemons, To Keep the Rind and 
Juice of 307 
Lemons, Uses in a Family 307 
Lent Pies 135 
Lettuce Salad, No. 1 108 
“ “ No, 2 108 
“ “ Dressing for 108 
“ and Strawberry Beds, 
To Protect from Snails 548 
PAGE INDEX. 
Lettuce in Winter 537 
Lice, on Plants, To Destroy .. 223 
Life Preserver, A Very Simple 307 
Lillies (Water) To Raise 830 
Lily of the Valley Perfume 486 
Limbs, Frozen 373 
“ “ 10 
Lime, in the Eye 9 
“ To Remove from Tea- 
Kettles 296 
Linen, To Bleach. 263 
“ (Table) To Wash 263 
“ To Take out Mildew 
from 303 
Liniment, Ammonia 378 
“ Arnica 378 
“ Belladonna 378 
“ Camphor 878 
“ Camphor,Compound 378 
“ Camphorated Oil .. 378 
“ Chloroform 379 
“ Glycerine 879 
“ Iodine 379 
“ Lead 879 
“ Morphia. 379 
“ Nux Vomica 379 
“ Phosphorus 879 
‘ ‘ for Rheumatism 380 
“ “ “ and 
Sprains 380 
Liniment of Strychnia 383 
“ Vermifuge 380 
“ (Wart) for Horses 231 
Liniments Soap 380 
Lip Rouge 483 
“ Salve 383 
“ “ French 483 
“ “ Red. 483 
Lips (Chapped) Balsam for 482 
“ Cream Imperial for 482 
“ Harmless Coloring for 483 
“ Salve for... 483 
“ White Salve for 483 
Liver, To Broil 57 
“ (Calf’s) Baked 94 
“ “ Fried 96 
“ “ Stewed. 58 
“ Complaint 349 
“ Fried. 57 
“ Pills for.. 349 
“ To Prepare for Breakfast 57 
“ Salad 57 
“ Spots, To Remove 373 
Lobster, Croquettes of 78 
PAGE 
Lobster Curried 78 
“ Plain, Boiled 77 
“ Salad, No. 1. 103 
“ “ No. 2. 109 
“ Soup 68 
Lobsters, To Stew .. 78 
Looking Glasses, No. 1, To 
Clean 203 
Looking Glasses, No. 3, To 
Clean 293 
Lotion for Chaps and Sunburn 470 
Lotion, (Cheap) for Chapped 
Hands 473 
Lotion, Freckle 477 
“ (Iodine) for Eruptions 
on the Skin 479 
Lotion for Sore Gums and Nip- 
ples , 483 
Lungs, Bleeding from 836 
1 ‘ How To Ascertain State 
of 849 
Lute to Protect Glass Vessels.. 537 
Lye, To Make 263 
“ White 263 
Macaroni 58 
“ a la Creme 58 
“ Pie 58 
“ Sauce 104 
Macaroons and Home Candies 180 
“ Almond, No. 1 191 
“ “ No. 3 191. 
“ Cocoanut 193 
Mackerel (Salt) To Broil 84 
Magic Copying Paper 540 
“ Lantern, To Make 585 
Mahogany Furniture, To Polish 
Unvarnished 247 
Mahogany, How To Take 
Stains out of . 248 
Mahogany (Soft or Light) Com- 
position for 516 
Mahogany Varnish 509 
‘ * Work, To Clean and 
Finish 516 
Maize or Indian Com, analysis, 37 
Mangos, Pickled 149 
Manure, To Dissolve Bones for 538 
Manuring, Phosphate for 541 
Map Varnish 279 
“ “ 513 
Maple Trees, To Tap 223 
Marble, Acids Injurious to 537 
•* Alabaster, etc., To Re- 
move Grease from 293 
PAGE INDEX, 
Marble, Boards, etc., To Take 
Grease Out of 286 
Marble, To Clean, No. 1 292 
“ “ “ No. 2 293 
“ (Colored) To Clean 292 
“ To Dye or Stain 537 
“ Metals and Wares 286 
“ To Remove Grease 
from 293 
Marble, To Remove Smoke 
Stains from 292 
Marble Steps, To Scrub 295 
Marking Ink 256 
Marks (Scorch) To Remove 26 J 
Marmalade, Greengage 152 
‘ ‘ Peach 153 
“ Pineapple 154 
“ Quince 154 
Mastic (Best) Varnish 512 
“ Varnish 512 
Matelote Sauce 104 
Mats 249 
“ To Prepare Sheepskins for 501 
“ (Turkish), from Brussels 
Carpet, To Make 279 
Matting, To Clean 248 
Mattresses, To Cleanse 248 
Mead 163 
Measles 885 
Measures 223 
“ Rising 41 
“ and Weights, Table of 41 
Meat, for Breakfast, Prepared- 00 
“ To Keep Flies from 283 
“ “ “ in Hot Weather 307 
“ Omelet 59 
“ Pickle for Salting 538 
Meats, Baked 94 
“ Boiled 94 
“ Broiled 95 
“ To Choose 93 
“ Fried 96 
“ Miscellaneous 99 
‘ ‘ Roasted 98 
Medical 331 
Melons, Citron, Preserved 152 
“ To Destroy Bugs on .. 210 
“ and Fruits, To Serve _ 192 
“ To Pickle 150 
“ “ Serve 193 
Metal(Britannia)To Clean, No.l 287 
“ (Britannia) To Clean,No.2 287 
“ Goods, To Clean 290 
“ Teapot, To Clean 298 
PAGE 
Metals, Marbles and Wares ... 288 
Meters (Gas) To Keep from 
Freezing. 538 
Mice, To Drive Away 284 
“ and Rats, To Destroy... 285 
“ “ “ “ Drive Ofl _ 285 
Mildew from Linen, To Take 
out 263 
Mildew, To Remove from Roses 538 
“ To Take out 283 
Milk of Almonds for Com- 
plexion 477 
Milk, Analysis of . 39 
“ To Deodorize 207 
“ Lemonade, No. 1 163 
“ “ No. 2 163 
“ Porridge. 197 
Milk and Rice Gruel 194 
Milk of Roses, Rouge 478 
Milk Toast 61 
Milking 212 
Mince Meat, Apple 135 
“ “ To Keep 135 
Minced Crabs 75 
“ Turkey 91 
“ Veal 61 
Mincemeat of Dried Apples... 539 
Mink, To Trap 493 
“ Weasels, etc., Farmers’ 
Trap for 495 
Mint-Julep 163 
Mint Sauce, for Roast Lamb.. 105 
Miscellaneous Household 297 
“ Meats 99 
Miss Corson’s Saute _. 87 
Mites, To Rid Canary Birds of. 321 
Mock Capers 110 
“ Charlotte Russe.... 140 
“ Coral Baskets, To Make. 268 
“ Green Apple Pie 135 
“ Oysters 115 
“ Turtle Soup 68 
Mocking Bird’s Food 321 
Molasses Cookies, No. 1 181 
“ “ No. 2. 181 
“ “ Good 181 
“ Cured Hams... 221 
Moles (Ground) To Destroy 493 
Mortar (Common) To Make 224 
“ or Paint, To Remove 
from Windows 250 
Mosquito Bites, To Cure 284 
Mosquitos, To Keep out of a 
Room 284 
*AGK INDEX. 
Mosquitos, To Prevent Biting. 284 
Moss on Fruit Trees, To Destroy 550 
“ “ Lawns, To Kill 536 
“ Ornaments 275 
“ on Trees 319 
“ Work 275 
Moth in Carpets, To Prevent.. 299 
“ To Prevent 285 
Moths (Bee) To Kill 285 
“ in Carpets, To Kill 284 
“ (Codling) How To Get 
Rid of 224 
Moths, To Keep from Clothing 
and Furs 284 
Moths, To Kill 285 
Mould (Iron) To Take out 263 
“ in Mucilage, To Prevent 539 
Mouth (Scalded) Remedy for.. 375 
“ Wash for, Myrrh and 
Borax 539 
Mucilage 32 
“ To Adhere to Glass.. 539 
“ To Prevent Mould in 539 
“ of Tragacanth 539 
Muffins, Graham, No. 1 „ 48 
“ “ No, 2 .. 48 
“ Hominy 48 
“ Indian 48 
“ Julia’s 48 
“ Raised 48 
“ Rice, No. 1 49 
“ “ No. 3 49 
“ Queen. 49 
Mullagatawny 69 
Mumps 385 
Mush (Corn) Fried 58 
Mushrooms, To Broil 114 
Musk Soap. To Soften and 
Whiten the Hands 474 
Muskrat Skins, To Tan with 
Fur on 499 
Muskrats, Home-Made Traps 
for 494 
Muskrats, To Skin 499 
“ To Trap 493 
Mustard Made 110 
“ To Mix 308 
“ Plaster, To Make 373 
Mutton, Analysis of 39 
‘ ‘ Boiled 95 
“ Broth 69 
“ To Choose 93 
“ Chops, Fried 96 
“ To Roast 98 
PAGE 
Myrtle. Imitation Essence of.. 486 
Nails, Biting the 308 
“ Care of the 474 
“ Choice Wash for 474 
“ To Give a Fine Color to 474 
“ To Take White Specks 
from 474 
Nails, To Whiten 475 
Nasturtium Buds 531 
“ Sauce 105 
“ To Pickle 149 
Nectarine and Peach, Compo- 
sition of 36 
Nervousness, Pills for 349 
Nest-Eggs, To Make 308 
Neuralgia, External Remedy. 373 
“ Remedy for 373 
New Wood, To Remove the 
Taste of 308 
New Wooden Vessels, To Re- 
move Disagreeable Taste from 553 
Nights (Hot) To Keep Cool 
during 373 
Nightmare, To Prevent 373 
Nipples and Gums (Sore) Lo- 
tion for 482 
Nipples (Sore) Wash for 349 
Nose, Chronic Bleeding of 361 
“ To Cure Enlargement 
and Redness of 478 
Nose. To Stop Bleeding of 360 
Nutmeg, Tincture of 308 
Nux Vomica Liniment 379 
“ “ or Strychnia Poi- 
son 11 
Oats, Analysis of 37 
Oat Meal Gruel 194 
“ Porridge.. 00 
Odor (Paint) To Neutralize 309 
Odors from Cooking, To Pre- 
vent 301 
Oil, Boiling, For Carriage 
Painting 316 
Oilcloths, To Clean 249 
Oil Copal Varnish 509 
“ Drying 325 
“ (Hair) No. 1 468 
“ “ No. 2 468 
Oiling Leather 499 
Oil (Kerosene) for Whetstones 554 
“ “ Test for 305 
‘ ‘ Lubricating 335 
“ of Lavender as a Preserv- 
ative 306 
PAGE INDEX. 
Oil of Worm-Seed Mixture 390 
“ Palma Christi, To Thicken 
the Hair... 468 
Oil (Rowland Macassar) for the 
Hair 468 
Oil(Southemwood) for the Hair 469 
Oil-Stones, To Face 549 
Oil. To Thicken and Strengthen 
the Hair 468 
Oil Varnish 507 
Oils, Perfumed.. 408 
Oiled Paper, a Substitute for 
Oiled Silk 540 
Ointment, Alum 380 
Camphor 380 
“ of Cantharides 381 
“ Cancer 331 
“ for Chapped Hands 381 
“ Chilblain 381 
“ Glycerine 381 
“ Hemlock 381 
“ Itch 381 
“ Mercurial 381 
“ Salt-Rheum 381 
“ Small-Pox. 382 
“ Sulphur Compound 382 
“ Tobacco 382 
“ Lime 383 
Omelet-Cheese 58 
“ Egg .. 59 
“ Herb, Ham or Meat 59 
“ Oyster... 83 
“ Potato 59 
“ Souffle 125 
“ Tomato 59 
Onion Puree Sauce 105 
Onions, Grub in, To Prevent.. 539 
“ To Bake 114 
“ “ Boil 115 
“ “ Fry 115 
“ “ Pickle 149 
“ “ Scollop 114 
“ “ Stuff 114 
Orangeade 163 
Orange Cake 176 
“ Cream 145 
“ Custard Cake 171 
“ Dye, for Cotton 253 
“ “ “ Silk 253 
“ “ “ Wool 253 
“ Pie, No. 1 136 
“ “ No. 2. 186 
“ Pudding 125 
“ Roley-Poley 136 
PAG* 
Orange Sauce for Game 105- 
“ Sherbet 164 
“ Tartlets 189 
Orgeat 164 
Ornamental 268 
Ornaments (Brass) Inlaid in 
Wood 514 
Ornaments (Brass) To Clean 293 
“ (Gold) To Clean, 
No. 1.. 293 
Ornaments (Gold) To Clean, 
No. 2 293 
Ornaments, Ivory, To Clean.. 589 
“ Made of Fern 271 
“ (Moss) To Make 275 
“ (Ormolu) To Clean 293 
“ Steel, To Clean.. 293 
Otter, To Skin... 494 
“ To Trap 494 
Owl and Hawk Traps 493 
Ox, A Stubborn 212 
Oysters and Clams 81 
“ (Canned) Roasted 82 
“ Corn, No. 1 115 
“ “ No. 2 115 
“ Curry. 82 
“ Fried 82 
‘ ‘ Fritters 82 
“ Mock 115 
“ Omelet 83 
“ on Toast. 84 
“ Over-Eating 10 
“ Pickled 83 
“ Pickled 149 
“ Pie.. 83 
“ “ With Sweetbreads 83 
“ Rolls 83 
“ Sauce 105 
“ Scalloped 83 
“ Soup 69 
“ Spiced 84 
Paint, Cleaning 294 
“ (Durable) without Oil 
or Lead 225 
Paint, (Fresh) or Grease, To 
Take Out 248 
Paint for Houses or Fences 225 
“ or Mortar. To Remove 
from Windows 250 
Paint Odor, To Neutralize 309 
Brush, To Make Soft 308 
Painting Boats 309 
Paintings, Varnish for 513 
Pancakes, “Try Them” 52 
PAG* INDEX. 
Paper, To Apply to Walls 518 
“ Card Work and Draw- 
ing Varnish for 511 
Paper Hanging, To Clean 248 
“ Magic Copying 540 
“ To Make Fire-proof 540 
“ To Make Transparent.. 376 
" To Make Waterproof 540 
“ To Oil.. 309 
“ (Oiled) a Substitute for 
Oiled Silk. 540 
Papering, Polishing and Var- 
nishing 506 
Paper, To Prepare for Hanging 518 
* ‘ (Tracing) Temporarily 
Transparent 379 
Paper, (Transfer) To Make 279 
“ Utensils for Hanging 518 
‘ * (Wall) To Remove Grease 
from 250 
Papering 517 
Parchment, How To Make 500 
“ To M a k e Trans- 
parent 541 
Parrots, Care of 321 
“ Food of 333 
“ To Teach Them To Talk 333 
“ Feather Plucking 333 
Parsley — Something Worth 
Knowing.. 235 
Parsnips, To Boil or Fry 115 
Partridges, To Stew 89 
Paste Baits for Fishing 503 
“ for Chapped Hands 471 
“ Clean. 33 
“ Flour 33 
‘ ‘ (Lemon) for Tarts or Pat- 
ties 138 
Paste for Petits 541 
“ (Phosphorus) for Vermin 541 
“ Polishing 516 
“ for Razors 488 
“ for Scrapbooks 33 
** for Shaving 489 
“ That Will Adhere to Any 
Substance 33 
Paste that Will Keep a. Year, 
No. 1 33 
Paste that Will Keep a Year, 
No, 2. 33 
Pastilles 483 
“ for Bad Breath 481 
Pastry 131 
“ Remakins 159 
PAGE 
Pastures, Overstocking of 213 
Patchouly, Extract of 485 
Pate de Foie Gras 59 
Patties, Beef 59 
Pea (Dried) Soup 70 
“ Fowls 89 
“ (Green) Porridge 69 
“ (Green) Soup 70 
Peas, Analysis of 40 
“ (Green) To Cook 116 
“ (Green) To Keep 225 
Peach Cobbler ... 132 
“ Cordial 161 
“ Jam. 155 
“ Marmalade 153 
“ and Nectarine, Composi- 
tion of 36 
Peach Pie, No. 1 136 
“ “ No. 2 
“ Preserves 153 
“ Souffle 138 
Peaches 185 
“ To Pickle 150 
Pears 185 
“ Baked. 153 
“ Composition of 37 
“ To Pickle 151 
Pear Preserves 153 
Peat, To Estimate Quantity of. 309 
Pencil Drawings, To Fix 276 
“ Writing, To Fix. 276 
Pencils, Copying, To Make 276 
Perfume, for the Hair 469 
“ Lily of the Valley 486 
“ Pleasant 486 
“ Violet 487 
Perfumed Oils 468 
“ Sealing Wax, To Make 544 
Perfumery 484 
Pests of the House 281 
Phosphorus Liniment 379 
“ Paste for Vermin 541 
“ Poisoning. 12 
Piano Keys, To Clean 291 
Pickerel, To Boil 78 
Pickle for Curing: Hams 304 
“ for Salting Meat 538 
Pickled Beef Tongue 147 
“ Cabbage 147 
“ Cauliflower 147 
“ Celery 148 
“ Cherries 150 
“ Cucumbers 148 
“ Cucumbers, Ripe 150 
PAGE INDEX. 
Pickled Cucumbers,’Sweet 150 
4 * Green Tomatos 150 
“ Lambs’ Tongues 148 
“ Mangos 149 
“ Melons 150 
“ Nasturtiums 149 
“ Onions 149 
44 Oysters .149 
“ Oysters 83 
“ Peaches 150 
“ Peas... 151 
“ Peppers 149 
“ Plums 151 
“ Plums like Olives 149 
“ Quinces 151 
“ Strawberries 151 
“ Tomatos 149 
Pickles 147 
44 To Detect Copper in.. 309 
Picture Frames To Prevent 
Flies from Injuring 283 
Picture Prints and Printed Pa- 
per, To Clean 540 
Pictures, To Apply Decalcom- 
ine 54 
Pictures (Fex-n) To Make No. 1. 270 
“ 44 “ No. 2. 271 
41 To Transfer, To Glass. 373 
4‘ (SpatterWork)ToMake 278 
“ To Transfer to Wood. 231 
Pie, Apple No. 1 131 
4 4 4 4 No. 3 181 
44 4 4 Pudding :.. 131 
44 4 4 Custard 131 
44 44 Meringue 131 
44 Berrj 132 
,44 Cherry 132 
44 Chicken 86 
44 Cocoanut No. 1 133 
4 4 4 4 No. 3 133 
44 Cracker 133 
44 Cream 133 
44 Custard, Chocolate 133 
44 Custard, Cocoanut. 133 
4 4 4 4 Corn Starch 133 
44 Custard 133 
4 4 44 Pie Plant 134 
44 Gooseberry, Ripe 134 
44 Lemon No. 1 134 
4 4 4 4 No. 2 134 
44 4 4 No. 3 134 
44 Lemon Cream 134 
44 Lent 135 
44 Macaroni 58 
PAGE 
Pie Marlborough 135 
“ Mince, Summer 186 
“ Mock Green Apple 135 
“ Orange No. 1 136 
“ “ No. 2 136 
“ Oyster .. 83 
“ “ with Sweetbreads.. 83 
“ Peach No. 1 136 
“ “ No. 3 136 
“ Pineapple 136 
“ Pippin 136 
“ Pumpkin No. 1 137 
“ “ No. 2 137 
“ Rhubarb 137 
“ Squash 113 
“ Strawberry 137 
44 Sweet Potato 137 
Pigeons, To Roast 89 
Pigs Feet, Broiled 59 
“ Fried 59 
“ “ “in Batter 60 
Piles 349 
Pills for Ague, Excellent 350 
“ Constipation 542 
“ “ Liver 149 
“ “ Nervousness 349 
Pimples, To Remove 478 
Pineapple 185 
“ Ice 147 
“ Ice Cream 145 
“ Marmalade 154 
“ Pie 136 
* ‘ Short Cake 50 
Pipes (Gas) To Bend 1 542 
44 (Water) To Manage in 
Winter 542 
Plant Protector, A Newspaper 319 
“ Specimens, To Preserve. 276 
“ Sticks, To Prevent Rot- 
ting 549 
Plant (Vinegar) To Make Grow 232 
“ (Vinegar) To Make Vine- 
gar from 232 
Plants, Care of 317 
“ Cleanliness for 542 
“ (Creeping) Pegging 
Down 319 
Plants, General Directions for 318 
“ Leaves, etc., To Take 
Impressions of 275 
Plants, Lice on, To Destroy 223 
“ Propagating of 319 
“ To Discover Insects on 319 
Plaster Casts, To Bronze 277 
PAOK INDEX, 
Plaster Figures, To Render 
Durable 528 
Plaster, Mustard, To Make 373 
“ Spice 382 
Plate, Polish for 294 
Plum (English) Pudding 124 
“ Pudding 126 
Plums, To Pickle 151 
“ “ “ like Olives.. 149 
Plums 185 
Poison, Ammonia 11 
“ Arsenic 11 
“ Copper 11 
“ Corrosive Sublimate 11 
“ Ivy 12 
“ Laudanum, Opium and 
Morphia 11 
Poison, Morphia, Opium and 
Laudanum 11 
Poison, Nux Yomica or Strych- 
nia 11 
Poison. Opium, Morphia and 
Laudanum 11 
Poison, Phosphorus 12 
“ Potash 12 
“ Prussic Acid 12 
* ‘ Strychnia or Nux Yom- 
ica 11 
Poison, Sugar of Lead 12 
Polish, Bright 514 
“ French 515 
“ French, True 515 
“ Furniture. 516 
“ Strong. 516 
“ for Turners’ Work 516 
“ for Plate 294 
‘ ‘ Rubber (French) To 
51 o 
Polish for Turners’ Work 516 
Polished Irons, Varnish for 291 
Polishing 514 
“ Papering, Varnishing 506 
Polishing Paste 516 
Pomade, No. 1 469 
“ No. 2.. 469 
“ for Freckles and 
Wrinkles 480 
Pomade, To Remove Wrinkles 480 
“ Victoria 470 
Pomatum for Children’s Hair. 469 
“ Jessamine 469 
“ Soft 469 
Pop-Overs 126 
Pork, Analysis of 39 
PAGE 
Pork Balls 53 
“ Beef and Tongues, Brine 
for . 216 
Pork, Cause of Trichinae in... 286 
“ To Choose 93 
“ Fried Salt, with Cream 
Gravy , 60 
Pork, How To Salt 226 
“ To Roast 99 
* * Salt. Broiled 60 
“ Steak, Broiled 96 
Porridge, Green Pea. 69 
“ Milk 197 
“ Oatmeal 60 
Posts (Fence) To Preserve 219 
Potato Balls. 116 
“ Bugs, To Destroy 227 
“ Omelet 5q 
“ Puff 117 
“ Remedy for Ringworm 350 
“ Roses 117 
“ Rot, To Prevent 227 
“ Salad 109 
“ Soun, No. 1 70 
“ No. 2 70 
“ Yeast. 44 
“ “ without Hops 44 
Potatos, Analysis of 41 
“ Apples, etc, To Find 
Number of Bushels in Bin.. 224 
Potatos, To Bake 116 
Potatos, To Boil 116 
Potatos in Cases 116 
“ (Frozen) Remedy for.. 542 
“ *• “ “ .. 227 
“ To Fry. 117 
“ “ Grill 117 
“ “ Keep 227 
‘ ‘ Kentucky 117 
“ To Mash 117 
“ (New) To Cook 117 
Potatos, Saratoga. 118 
Potatoes Slightly Diseased,Pre- 
served by Peat Charcoal 227 
Potatos, Sweet, To Bake 118 
“ Fry 118 
“ “ “ Raise 231 
Potted Beef 157 
“ Herring 77 
‘ * Salmon 79 
Poultice, To Ease Pain 375 
Poultices 378 
“ Different Kinds of 374 
Poultry 398 
PAGE INDEX. 
Poultry, Artificial Hatching of 433 
“ To Choose 85 
Poultry, Diseases of 431 
Abortion 431 
Apoplexy or Paralysis 431 
Black Rot 433 
Bumblefoot 483 
Canker or Ulceration 433 
Catarrh 432 
Cholera 433 
Consumption 423 
Cramps 434 
Crop-Bound 434 
Crop, Soft or Swelled 434 
Dysentery 434 
Debility 435 
Diarrhoea 435 
Egg-Bound 435 
Elephantiasis or Scaly Legs 425 
Eruptions 438 
Feather-Eating 436 
Fledging 426 
Frost Bites 436 
Gapes 437 
Gout. 437 
Giddiness 437 
Indigestion 437 
Leg-Weakness 438 
Liver Complaint 438 
Paralysis 431 
Pip. 438 
Rheumatism 438 
Roup 428 
Rump-Ail 439 
Soft Egg 42.) 
Ulceration or Canker 433 
Wry Tail 4C0 
Poultry, Feeding and General 
Management of 400 
Boxes, Nest 409 
Chickens (Young) Rearing 415 
Cleanliness 409 
Eggs Soft-Shelled 403 
Poultry, Fattening 418 
Feeding 417 
“ Further Directions 
for 405 
Food, Green 404 
“ Kind of Necessary.. 403 
Hatching 412 
Houses 410 
House, What It Should Be 401 
Killing and Preparing for 
Market 430 
PAGE 
Poultry— 
Water Supply of 404 
Poultry or Fish, Stuffing for.. 1)43 
“ Introductory 398 
“ and Game 85 
“ Varieties of 433 
Bantams 441 
Brahmas. 434 
Cochins 433 
Crevecoeur 440 
Dominique (American) 437 
Dorking 437 
Ducks 443 
Game 435 
Geese 443 
Hamburgs 439 
Houdans 440 
La Fleche 441 
Leghorns 438 
Peafowl 443 
Plymouth Rocks 436 
Polands 439 
Spanish 438 
Turkeys 441 
Powder (Face) Rose 478 
“ (Rouge) Cambou’s 478 
“ Tooth 483 
“ “ Highly Preserv- 
ative 484 
Powder, Violet 478 
Preserved Apples .. 153 
“ Citron Melons 153 
“ Currants 536 
“ Grapes. 153 
“ Green Tomatos 154 
“ Lemons 153 
“ Peaches 153 
“ Pears 153 
“ Quince 154 
“ Watermelon Rinds. 154 
Preservative Preparation for 
Wood 334 
Pudding, Almond 130 
“ Apple Batter 130 
“ Apple Meringue 180 
“ Apple and Tapioca. 131 
“ Baked Apple 180 
“ Baked Indian 181 
“ Batter 131 
“ Bird’s-Nest 131 
“ Boiled Fruit 133 
“ Boston Plum with- 
out Eggs 183 
Pudding, Boston Snow 133 
PAGE INDEX. 
Pudding' Bread and Butter... 122 
“ Bread, No. 1 122 
“ No. 2 122 
‘ * Chocolate 123 
“ Cocoanut 123 
“ Com Starch.. 123 
“ Custard 123 
“ Dandy 123 
“ English Plum 124 
“ Farina 124 
“ French 124 
“ Green Corn 124 
“ Hastings 124 
*• Huckleberry 124 
“ Marlborough 125 
* ‘ Maxy’s Fniit 125 
“ Minute 125 
“ Oatmeal ... 125 
“ Orange 125 
“ Plain Plum 126 
“ Plum 126 
“ Poor Man’s 126 
“ Queen’s 1^7 
“ Quince 127 
“ Rice 127 
“ Snow 127 
* ‘ Sponge 127 
“ Sunday Rice 128 
“ Steamed Fruit 128 
“ Steamed 128 
“ Sauces 128 
“ Sauce 130 
Puffet 49 
Puffs. German 49 
Puff-Paste 131 
Pumpkins for Stock 227 
Pumpkin Pie, No. 1 137 
“ “ No. 2 137 
Punch, Claret - 164 
“ Roman 164 
“ Imperial 543 
Putty, To Soften 33 
Quail Broiled 90 
1‘ To Roast 90 
Quails, To Trap 494 
Quince Jelly 157 
“ Mai’malade 154 
‘ ‘ Preseiwes 154 
“ Pudding 127 
Quinces, To Cultivate 228 
“ T® Pickle 151 
Quinsy 350 
Rabbit, To Fry 90 
“ Skixxs, To Cure 500 
PAGE 
Rabbits, To Roast....... 90 
“ To Skin 90 
“ To Trap 495 
Raccoon, To Catch. 495 
“ Skin. To Prepare 500 
Radishes, To Cultivate 228 
Rag Carpet, To Renovate 309 
Raspberries, To Cultivate 228 
Raspberry and Currant Tart.. 138 
“ Jam. 155 
“ Sherbet... 165 
“ or Strawberry Ice 
Cream 145 
Raspberry Vinegar 166 
Ratafias 164 
Rat-Proof Buildings. 228 
“ Frame Buildings 228 
Rats Dying in Their Holes, 
To Prevent 286 
Rats, To Destroy No. 1... 285 
“ “ “ No. 2 285 
“ and Mice,To Destroy,No. 8 285 
“ Extermination of, No. 4. 285 
“ and Mice, to Drive Off.. 285 
Razor, To Hone 488 
“ To Sharpen 488 
“ To Strop... 489 
Razors, Paste for 488 
“ Strops for 488 
Red Madder 254 
“ Spiders, To Exterminate.. 286 
“ “ To Prevent At- 
tacks of 548 
Redness and Enlargement of 
Nose, To Cure 478 
Reels, for fishing 505 
Refrigerator, Cheap 309 
Remedial Agents 392 
Cold Compresses 394 
Electricity 396 
Heat and Cold 394 
Light 393 
Rheumatic Headache 347 
Rheumatism, Acute 329 
“ (Chronic) No. 1. 350 
“ “ No. 2. 350 
“ Liniment for 380 
“ Potato Remedy 
for 350 
Rheumatism or Sprains, Lini- 
ment for 380 
Rhubarb Pie 137 
“ Sirup 354 
Ribbons, To Clean 249 
PAGE INDEX, 
Ribbons, To Wash.. 263 
Rice Bread 46 
44 Cakes 53 
44 Croquettes 48 
44 Dumplings 137 
44 Glue 32 
44 Griddle Cakes 53 
44 and Milk Gruel 194 
44 Muffins No. 1 49 
44 “ No. 2 49 
44 Pudding 127 
44 Waffles 51 
Roast Beef 98 
44 Chicken 87 
44 Chickens, Stuffing for.. 93 
44 Durks ft? 
44 Ducks, Stuffing for” ’ ” 93 
44 Geese, Stuffing for 93 
44 Goose 88 
44 Rabbit 90 
44 Turkey 91 
44 Turkeys. Stuffing for... 93 
Roasted Lamb 98 
44 Meats 98 
44 Mutton 98 
44 Oysters, Canned 83 
44 Pigeons 89 
44 Pork. 99 
44 Prairie Chicken or 
Grouse 89 
Roasted Quail. 90 
14 Spare Rib 99 
44 Veal, Leg of. 98 
44 Veal, Loin of 99 
44 Venison 93 
Ring (Tight) To Remove 313 
Ringworm. 350 
Ringworm on the Head 351 
Rising Measures 41 
Rods for Fishing 505 
Rolls, Beefsteak 60 
44 French 49 
44 Oysters 83 
44 Parker House. 49 
Roman Punch 164 
Room, To Keep Mosquitos out 
of 284 
Rooms(Sick) HowTo Keep Cool 852 
44 and Utensils, Dairy 203 
Rooster, Number of Hens to a 444 
Root Beer 160 
Rose Bandoline 466 
44 Bushes, Composition for 
Wounds on 532 
PAGE 
Rose Cold Cream 473 
“ Face Powder. 487 
44 Slugs, To Destroy 320 
“ Water 480 
“ Water 486 
Rosebuds, To Preserve 277 
Roses, To Remove Mildew from 538 
“ Soot Tea for 320 
“ Soot Water for 543 
Rot in Grapes, To Prevent 531 
“ (Potato) To Prevent 237 
Rotting of Plant Sticks, To 
Prevent 549 
Rouge (French) Devoux 478 
“ Lip 482 
• ‘ Milk of Roses 478 
“ Powder (Cambou’s) 478 
Rubber Cement 523 
“ To Fasten to Wood 
and Metal . . 543 
Rusks 50 
Rust, To Clean from Irons 291 
‘4 To Preserve Iron from.. 391 
“ To Prevent Forming in 
Teakettle 313 
Rust, To Remove from Iron- 
Ware and Stoves 297 
Rust, To Remove from Steel, 
No. 1 295 
Rust, To Remove from Steel, 
No. 2 295 
Rust or Starch, To Take from 
Flatirons 389 
Rust in Wheat, To Prevent... 335 
Rye Bread 46 
Sago Gruel 195 
“ Jelly 195 
“ Soup 71 
Salad, Cabbage 107 
“ Celery 107 
44 Chicken 107 
“ Dressing, No. 1. 109 
“ “ No. 3 109 
“ Fish 107 
4< Green Pea.. 108 
44 Lettuce, No. 1 108 
44 “ No, 2 108 
44 Dressing for Lettuce.. 108 
44 Lobster, No. 1 108 
44 Lobster, No. 3 109 
44 Salmon 109 
44 Turkey 107 
44 Liver. 57 
Salads, Sauces, Ketchups 102 INDEX, 
591 
PAGB 
Sally Lunn, No. 1 .. 50 
“ “ No. 2 50 
Salmon, Baked 79 
“ Potted 79 
“ Salad 109 
“ Steaks 79 
“ With Tomato Sauce.. 79 
Salt Fish 84 
“ Mackerel, To Broil 84 
“ Pork Broiled.. 60 
Salt-Rheum, To Cure, No. 1.. 351 
“ “ “ No. 2.. 351 
‘ * Ointment 381 
Salve, for Burns 382 
“ Burn 382 
“ Com 382 
“ Eye 383 
“ Felon 383 
“ for Lips 483 
“ (Lip) (Red) 482 
“ (White) for Lips 483 
Saratoga Potatos.. 118 
Satins and Silks, to Choose 310 
Sauce (Meats) Anchovy 102 
“ Bread 102 
“ “ Caper 102 
“ “ Celery . 102 
“ “ Chili 102 
“ “ Cranberry 102 
“ “ Currant Jelly 
for Venison 102 
Sauce (Meats) Garlic 103 
“ “ Gooseberry 103 
“ “ Herbes aux Fines 103 
“ “ Lemon (White) 
for Boiled Fowls 104 
Sauce (Meats) Macaroni 104 
“ Maitre d’Hotel 104 
“ “ Matelote 104 
“ Mayonnaise 104 
“ Mint, for Roast 
Lamb 105 
Sauce (Meats) Nasturtium 105 
“ Onion Puree 105 
“ “ Orange for Game 105 
“ “ Oyster 105 
“ “ Royale 106 
“ “ Shrimp 106 
“ “ a la Tartare 106 
“ “ Tomato a ITtal- 
ienne 106 
Sauce (Meats) Tournee 106 
“ “ for Venison 106 
‘ “ for Wild Fowl... 106 
PAGB 
Saucepans andKettles Cleaning 291 
Sauces. Salads, Ketchups 102 
Sauce, (Pudding) Brandy, Hard 128 
“ “ Butter 128 
“ “ Cream 128 
“ “ Fruit 128 
“ “ Fruit 129 
“ “ German 129 
“ “ Hard, No, 1.. 129 
“ “ “ No. 2.. 129 
“ “ Jelly 129 
“ “ Lemon 130 
“ “ Padding 130 
“ “ Sirup 130 
“ “ Whipt Cream 130 
“ “ Wine 130 
Sausage, To Fry 97 
“ To Keep 310 
“ To Make 97 
“ Meat, To Can 186 
Saws, Band, To Solder.. . .. 543 
Saws and Springs, Hardening 544 
Scalded Mouth, Remedy for.. 375 
Scalding of the Throat from 
Swallowing Boiling Water. 351 
Scallop, Veal 101 
Scalloped Clams 82 
“ Eggs 56 
“ Onions 114 
“ Oysters 83 
“ Tomatos 119 
Scarlet Fever 386 
, “ “ After Exposure, 
To Prevent 389 
Scarlet Fever, Prevention of. 386 
Scent Bags 487 
Sciatica. 352 
Scorch Marks, To Remove 263 
Scorched Lard, To Cleanse 306 
Scorches, To Remove 310 
Scouring-Balls, To Take Fruit 
Stains from Carpets 246 
Scratches, Treatment of 375 
Scurf, To Remove 470 
Sealing Bottles.. 299 
Sealing-Wax (Perfumed) To 
Make 544 
Sea-Weed, To Preserve Speci- 
mens of 277 
Seed Cake. 176 
‘ ‘ How To Test the Vitality 
of 228 
Seed Warts, Cure for . 377 
Seeds, How to Choose and Test 545 INDEX. 
PAGE 
Seeds, Storing and Preserving- 545 
“ Vitality of.. 320 
Senna Paste, for Constipation 341 
Seven-Year’s Itch, To Cure— 351 
Shad, To Bake 79 
“ To Broil 79 
Shaving (Art of) Made Easy. 488 
Pas;e ..489 
Shawls (White, Cashmere) To 
Clean the Middle of 266 
Shawls ( White, Shetland ) To 
Clean 266 
Sheep Feeding 546 
“ To Protect from Dogs.. 310 
“ To Wash 546 
Sheep’s Pelts, To Tan With 
Wool on 500 
Sheepskins, To Prepare for 
Mats 501 
Sheepskins, To Tan 501 
Shell or Horn (Tortoise) To 
Polish - 550 
Shellac, Filter for 513 
Shells, To Clean. 547 
“ “ Color 547 
Sherbet or Lemonade 163 
“ Orange 164 
“ Raspberry 165 
“ Strawberry 165 
Sherry Cobbler 161 
Shingles, Durability of 230 
4 4 Facts about 229 
Shirt Bosoms, To Gloss. 263 
4‘ 4‘ Glossing for 547 
Short Cake 50 
“ 44 Pineapple 50 
4 4 4 4 Strawberry 50 
Shot Guns, How To Clean 497 
Shrimp Sauce 106 
4 4 Toast 80 
Sick, Food for 194 
Sick Rooms,Plow To Keep Cool 352 
44 Stomach 353 
Sieve Trap 496 
Silk Handkerchiefs, To Wash. 263 
44 Hats, To Renovate 249 
44 Stockings, To Wash 265 
‘4 To Take Stains out of... 249 
44 Violet, To Remove Acid 
Stain from 547 
Silk, Wrinkled 249 
Silks (French) To Test 547 
44 To Keep 249 
44 and Satins, To Choose .. 310 
PAGE 
Silks, Two Ways To Judge of.. 310 
“ To Wash 547 
Silver (Filagree) To Clean 394 
“ (German) To Clean 294 
“ Plate, To Give a Luster. 894 
“ To Remove Ink Stains 
from 294 
Silver, To Remove Stains from 294 
Simnel, To Make. 137 
Sink-Spouts (Frozen) To Thaw 310 
Sirup, Blackberry 165 
“ Currant 165 
“ Cough 341 
“ Rhubarb 354 
“ Sauces 130 
Sizing (Glue) To Make 517 
Skeleton Leaves, To Bleach... 536 
“ “ Quick Method 
of Preparing 536 
Skin, The 475 
“ Almond Bloom for 476 
“ Cosmetic, To Soften and 
Whiten the 478 
Skin Discolored 478 
“ French Compound for.. 479 
“ Iodine Lotion for Erup- 
tion on 479 
Skin,To Make Fair and Smooth 479 
*' To Make Soft 479 
“ (Raccoon) To Prepare... 500 
“ To Remove Tattoo 
Marks on 313 
Skin, Wash for Roughness of 470 
Skins (Bird) To Cure 215 
‘ ‘ (Deer) To Dress 498 
“ (Deer) Oil Dressing 498 
“ (Fur) To Tan with Fur on 499 
“ (Muskrat) To Tan with 
Fur on.. 499 
Skins, (Rabbit) To Oure 500 
Skunk Skins, To Deodorize... 501 
Skunks, To Trap 495 
Slate Dye, for Cotton or Wool- 
en 254 
Slaw, Cold 118 
“ Hot 118 
Sleeping-Rooms, Ventilation of 311 
Sleeplessness, Cure for 353 
Slippery Elm Bark Tea 196 
Slugs (Rose) To Destroy 320 
Small-Pox Ointment 383 
“ To Prevent Pitting 
in 353 
Small-Pox, Treatment of 353 INDEX. 
PA OB 
Smelts, Broiled 80 
“ English 80 
“ To Fry 80 
Smilax, To Raise 548 
Smoke Stains, To Remove 
from Marble 292 
Smoke-House, Cheap and Good 229 
Smoky Chimneys, Causes of .. 228 
Smut in Wheat, To Prevent.. 229 
Snails, To Protect Lettuce and 
Strawberry Beds from 548 
Snaps, Ginger No. 1 182 
“ “ No. 2 182 
“ “ No. 3 183 
“ “ No. 4 182 
“ “ No. 5 182 
“ “ Cinnamon 183 
Snares 495 
Sneezing, To Cure Fits of 375 
Snow Cake, No. 1 177 
“ “ No. 2 177 
“ Cream 145 
“ Flakes, To Make 278 
“ Meringue 141 
“ Mountain Cake 175 
“ Pudding 127 
Snuff, Catarrh 338 
Soap 263 
“ for Bubbles, To Prepare.. 521 
“ Cheap 264 
“ for Delicate Complexions 479 
“ Hard, No. 1 264 
“ “ No. 2 264 
“ Liniments 380 
“ (Musk) To Soften and 
Whiten the Hands 474 
Soap Soft 264 
“ Substitute for. 264 
Soot Tea for Roses 320 
“ Water for Roses 543 
Soothing Injection 349 
Sore Throat 354 
“ “ Gargle for 354 
Sorrel, To Remove 229 
“ Soup 71 
Soundness of Timber, To Test 232 
Soup a la Sap 72 
“ Amber or Clear Broth 65 
“ Asparagus 548 
“ Bean 66 
“ Beef 66 
** Beef, a la Julian 65 
“ Cabbage 67 
“ Chicken 67 
PAGE 
Soup, Clam 67 
“ de 1’Asperge 71 
“ Dried Pea 70 
“ Giblet 67 
“ Good Economical 67 
“ Green Pea 70 
“ Gumbo 68 
“ Lobster 68 
“ Mock Turtle 68 
“ Nourishing 196 
“ Okra... 69 
“ Oyster 69 
“ Plain, Beef 66 
“ Potato, No. 1 70 
“ “ No. 2 70 
“ Rich 71 
“ Sago 71 
« Sorrel 71 
“ Spring, No. 1 72 
“ “ No. 2 72 
“ Sweet Corn 72 
“ Tomato .. 72 
“ (Veal) with Macaroni 72 
“ Vermicelli 73 
Soups .. 64 
“ To Make Caramel for 
Coloring 73 
Soups, Queen of 71 
Southern Gumbo 86 
Spanish Cream 145 
“ Eggs 56 
“ Toast 61 
Spare-Rib, To Roast 99 
Spasms, Remedy for 353 
Spatter-Work Pictures 278 
Specimens (Botanical) To Pre- 
serve .. 268 
Specimens (Entomological) To 
Preserve from Insects. i 270 
Specimens (Plant) To Preserve 276 
“ of Sea-Weed, To 
Preserve 277 
Spice Plaster 382 
Spiced Cake No. 1 177 
“ “ No. 2 177 
“ Ginger Cake 173 
“ Grape Ketchup 110 
“ Oysters 48 
Spices, Savory, To Make 43 
Spiders (Red) To Exterminate 286 
“ “ “ Prevent At- 
tack of 548 
Spinach 118 
Splinters, To Extract 876 INDEX. 
-> PAGE 
Sponge Cake 177 
“ Custard Cake 177 
“ Ginger 173 
“ Pudding 127 
Sponges. To Clean 249 
Spoons (Egg) To Remove Tar- 
nish from 289 
Spots on the Face, Strawberry 
Water for 479 
Spots (Ink) To Remove 257 
“ To Remove from Furni- 
ture No. 1 247 
Spots to Remove from Furni- 
ture No. 2 247 
Sprain 376 
Sprained Ankle No. 1 . 359 
“ “ No. 2 360 
Sprains in Back 360 
“ “ Muscles of Back 360 
“ or Rheumatism, Lini- 
ment for 380 
Sprays and Leaves, To Frost. 274 
Spring Bill of Fare. Dinner 64 
“ and Saws, Hardening. 544 
“ Soup No. 1 72 
“ “ No. 2 72 
Spruce Beer ... 160 
Squash Pie 137 
“ for Pies 186 
Squashes, To Raise. 230 
‘ ‘ Summer, To Cook.... 118 
“ Summer, To Fry Xl9 
“ Winter, To Cook 119 
Squirrels, To Broil 91 
“ To Catch 495 
Stable (Cow) Ventilation of 210 
Stable and Occupants ».. 445 
Building 446 
Care of Stable 450 
Clothing for a Horse 451 
Drainage of Stable 445 
Exercise 451 
Feeding and Watering 448 
Floor 446 
Grooming 451 
Manger 447 
Pasturing 452 
Shoeing 452 
Stable Utensils 447 
Watering. 450 
Stables, To Build 548 
“ To Keep Flies from 283 
Stain (Brown) for Wood 280 
“ (Red) for Wood 280 
PAGE 
Stains of Benzine, To Remove 549 
“ (Fruit) To Take out ... 265 
“ (Grass) To Remove 265 
“ (Ink and Fruit) To Take 
out 265 
Stains (Ink) To Remove 265 
“ (Ink) to Remove from 
Silver. 294 
Stains from Linen, To Remove 265 
“ (Old Blood) To Dissolve 549 
1 ‘ To Remove from Broad- 
cloth.. 245 
Stains from Silver, To Remove 294 
“ (Smoke) To Remove 
from Marble 292 
Stains, To Take out of Ma- 
hogany 24S 
Stains, To Take out of Silk .. 249 
“ Tea, To Remove 265 
Stair Carpets, To Prevent 
Wearing. 522 
Stair Rods, Cleaning 295 
Starch Cake 178 
“ (Common) To Prepare. 265 
“ Lustre 537 
“ or Rust, To Take from 
Flat-Irons 289 
Starch, Water-Proof 549 
Steamed Fruit Pudding 128 
“ Graham Bread 46 
“ Indian Bread 46 
Steel Dye (Dark) 254 
“ and Iron, To Clean 295 
“ Jewelry, To Clean 295 
“ Knives, To Keep from 
Rusting 292 
Steel Ornaments, To Clean 293 
“ To Prevent from Rusting 295 
“ “ Remove Rust from, 
No. 1 295 
Steel, To Remove Rust from, 
No. 2 295 
Steps (Marble) To Scrub 295 
‘ ‘ (Stone) To Remove Grease 
from 296 
Stew, Irish. 101 
Stewed Calf’s Liver 58 
“ Cheese 158 
“ Codfish with Eggs 84 
“ Eels 76 
“ Green Corn 113 
“ Lobsters 78 
“ Partridges 89 
“ Tomatos 120 INDEX, 
PAGE 
Stiff Joints, Remedy for 372 
Stings, Bee 7 
“ or Bites 8 
“ Wasp. 7 
“ “ 10 
St. Louis Crullers 184 
Stock, (Brown) for Soups, To 
73 
Stock, (White) for Soups, To 
Make 73 
Stocking, To Knit 311 
Stockings, (Silk) To Wash 265 
Stomach Acid 353 
“ Pain in 353 
“ Pain in the 542 
“ Sick. 353 
Stone Steps, To Remove Grease 
from 296 
Stones (Large) How To Split.. 330 
“ (Oil) To Face 549 
Stove (Polished) To Take Black 
from the Bars £88 
Stoves, To Mend a Crack in 396 
‘ * and Grates of Cast-Iron 
To Clean .... 295 
Stoves and Iron Ware, To Re- 
move Rust from 297 
Stoves, To Keep Bright for 
Six Months 296 
Straw Color, for Silk 255 
Strawberries, To Cultivate 330 
“ To Pickle 151 
Strawberry and Lettuce Beds 
To Protect from Snails 548 
Strawberry Pie... 137 
4 ‘ or Raspberry Ice Cream 145 
Strawberry Sherbet 165 
Short Cake 50 
“ Water, for Spots 
on the Face 479 
String Beans, To Cook 113 
Strop for Razors 488 
Strychnia — or Nux Yomica, 
Poison 11 
Stuffed Onions 114 
Stuffing for Baked Turkey 93 
“ for Chicken 93 
“ for Lamb 92 
“ for Poultry or Fish... 543 
“ for Veal 92 
Stumps, Burning Out 216 
Sty in Eye, How To Cure 368 
Succotash 119 
Suet, To Keep 312 
page 
Suffocation from Carbonic 
Acid Gas 550 
Suffocation from Gas 13 
Sugar (Boiled) Candies from.. 186 
“ To Clear All Kinds 550 
“ of Lead Poison. 12 
Sumac, Cultivation and Prep- 
aration of 313 
Summer Bill of Fare, Dinner. 64 
“ Mince Pies . 136 
“ Squash, To Cook... 118 
“ “ To Fry.... 119 
Sunburn and Chaps, Lotion for 476 
“ Wash for 480 
Sun-Dial, HowTo Make 330 
Sun Drawing .. 278 
Sunstroke 10 
“ To Avoid 376 
Superfluous Hair, To Remove. 470 
Supper Dishes 157 
Surgical 359 
“ and Medical 325 
Sweating, Profuse 353 
Sweet Cider, How To Keep It 
so for Years 219 
Sweet Corn Fritters 113 
“ “ Soup 73 
“ Cucumber Pickles 150 
“ Pickles 150 
“ Potatos, To Bake 118 
“ “ To Fry 118 
“ “ To Raise 331 
Sweetbreads a la Daube, Entree 101 
“ Fricasseed White 550 
Swelled Feet and Ankles, How 
To Cure 370 
Swellings, Treatment of 358 
Swindler, HowTo Avoid Him. 556 
Syllabub.... 142 
“ A Drink 166 
Table Cover (Woolen) To Wash 267 
“ Linen, To Wash 263 
Tallow Candles By Dipping... 217 
“ “ By Moulding. 217 
“ To Clarify 231 
“ To Harden 231 
Tan and Freckle Recipe 480 
“ To Remove 480 
Tanning 498 
Tapioca 196 
“ and Apple Pudding 121 
“ Cream.. 146 
Taps (Wooden) for Casks, To 
Preserve 334 INDEX, 
PAGE 
Tarnish from Eggspoons, To 
Remove 289 
Tart, Cream Raspberry 138 
“ Currant and Raspberry.. 138 
“ Lemon 135 
Tartlets, Lemon 138 
“ Orange.. 139 
Tarts, Berry 132 
“ Cranberry 138 
“ and Fruit Pies, Icing for 134 
“ Glazing for 134 
Tassels. To Make 312 
Tattoo Marks on the Skin, To 
Remove 313 
Tea, Analysis of 35 
“ Slippery Elm Bark 196 
“ Condensed Beef 196 
“ Beef, No. 2 196 
j “ - Cream 146 
“ To Make 166 
“ Stains, To Remove 165 
Tea-Kettle, To Clean 296 
“ “ Prevent Rust 
Forming in 313 
Tea-Kettles, To Remove the 
Lime from 296 
Teapot (Metal) To Clean 296 
Teeth, Breath, etc 481 
‘ ‘ and Gums, Borax Wash 
for 484 
Teeth and Gums, Preservative 
Tincture for 484 
Teeth and Gums, Wash for... 484 
Teething, For 197 
Tender Feet 370 
Terrapins 80 
Tests for Impurities 201 
letter 354 
“ Lotion 380 
Thistles, Canada, To Destroy. 231 
Thrips on Cucumbers and 
Melons, To Kill 526 
Throat, Foreign Substances in 
the 10 
Throat Sore 354 
“ “ Gargle for 354 
Tight Ring, To Remove 313 
Timber, To Test Soundness of 232 
Tincture of Benzoin 484 
“ “ Nutmeg 308 
“ (Preservative) for 
Teeth and Gums 484 
Tincture from Scraps of 
Lemon-Peel 307 
PAGE 
Tipsy Charlotte 142 
Toast, Oysters on 84 
“ Shrimp 80 
“ Water 197 
Toasts, Codfish 61 
“ Cream or Milk 61 
“ French 61 
“ Spanish 61 
Tobacco Ointment 382 
Toe-Nails, In-Growing 376 
Toilet 465 
“ for Gentlemen 487 
Tom and Jerry 166 
Tomato Culture, Hints on 533 
“ Green Preserves 154 
“ Ketchup 111 
“ Omelet 59 
“ Sauce, a ITtalienne 106 
“ Soup 72 
Tomatos 186 
“ To Broil 119 
“ Cultivation of 232 
“ To Pickle 149 
“ “ Scallop 119 
“ “ Stew 120 
Tongue (Beef) Boiled.. 94 
Tongues, Beef and Pork, Brine 
for 216 
Tooth Paste, Charcoal 488 
“ “ Orris 483 
“ Powder 483 
“ Highly Preserv- 
ative... 484 
Tooth Ulcerated 376 
“ Wash 484 
Toothache 354 
‘ ‘ General Remedies 
for* 354 
Tortoise Shell or Horn, To Pol- 
ish, 550 
Tracing Paper, Temporarily 
Transparent 279 
Tracing on Paper That Can Be 
Washed 278 
Tragacanth, Mucilage of 539 
Transfer Paper, To Make 279 
“ Varnish 513 
Transferring to Glass 278 
Transparencies, To Make 279 
Transparent Paper, To Make.. 276 
Trap (Farmers) for Mink, 
Weasels, etc 495 
Trap, Sieve 496 
“ Wild Turkey 496 INDEX. 
597 
PAGE 
Traps (Home-Made) for Musk- 
rats 494 
Traps for Owls and Hawks 493 
Treasury Department White- 
wash 554 
Trees (Apple) Treatment of 213 
‘ ‘ Cleft Grafting of 551 
‘ ‘ Composition for Healing 
Wounds on 551 
Trees (Fruit) To Destroy Moss 
on 550 
Trees (Fruit) To Prevent Ants 
Injuring 519 
Trees (Fruit) To Prevent Insects 
Climbing .. 220 
Trees (Fruit) Setting 230 
Trees, To Heal Wounds in 236 
‘4 (Large Shade) To Trans- 
plant 550 
Trees (Maple) To Tap 223 
“ Moss on 319 
44 Wash for 235 
“ Wash To Prevent Cattle 
from Barking 553 
Trichinae in Pork, Cause of 268 
Tripe, To Cook 97 
Fried Plain 61 
Trout, To Fry, No. 1 81 
“ “ “ No. 2 81 
Tube Rose, Essence of 487 
Turbot.... 81 
Turkey (Baked) Stuffing for.. 92 
“ To Boil 91 
44 To Bone 91 
44 Giblets a la Bourgeois. 92 
44 Hashed 91 
44 To Mince 91 
44 To Roast 91 
44 Salad 107 
4 4 with Sausage Meat and 
Tongue 92 
Turkey (Wild) Trap 496 
Turkeys (Roasted) Stuffing 92 
Turkish Mats from Brussels 
Carpet, To Make 279 
Turnips. To Cook 130 
Turpentine (Common) Var- 
nish 513 
Turtle, Mock, Soup 68 
Typhoid Fever, New Remedy 354 
Ulcerated Tooth 376 
Ulcers and Bums, Oakum 
Dressing for 363 
Ulcers (Foul) To Disinfect 377 
PAGB 
Ulcers, Treatment of 376 
Ums, Waiters (Japanned) etc., 
Cleaning 296 
Useful "Hints 314 
Utensils for Hanging Paper 518 
Utensils and Rooms, Dairy 203 
Uterine Hemorrhage, To Pre- 
vent 348 
Vanilla Cream with Fruit 
Sauce 146 
Varnish, Oil 507 
‘ ‘ Amber 508 
“ Aniline Black 510 
“ Amber Pale 508 
“ Amber Tough ... 508 
“ Brunswick Black ... 508 
“ Black for Iron Work 508 
“ Card Work and Bas- 
kets, for.. 510 
Varnish, Carriage, Ordinary.. 508 
“ Collodion 510 
“ Colored Prints, To 
Make Resemble Oil Paint- 
ings 510 
Varnish, Common Oil ' 509 
44 Copal, Oil 509 
44 <• Spirit 511 
“ Drawing, Paper or 
Card Work for 511 
Varnish, Design of Print, To . 
Make Appear in Gold 511 
Varnish, Flexible Oil 500 
“ “ Spirit 511 
“ Glycerine for Cu- 
taneous Affections 383 
Varnish, Gold, Cheap 279 
“ Grates, for 509 
“ Gun Barrels for 511 
44 Gutta Percha Oil... 509 
“ Harness for 512 
“ “ “ 221 
44 India Rubber 509 
“ “ “ Tough. 512 
“ Iron, for 513 
44 Mahogany 509 
“ Map ... 512 
“ Maps, for 279 
“ Mastic 512 
“ “ Best 512 
44 Paintings for 513 
“ Polished Irons for.. 291 
44 Printer’s Ink for 509 
44 Transfer 513 
“ Turpentine Common 513 598 
INDEX. 
. PAGE 
Varnish, Wax or Milk of 513 
“ Wax, for Furniture. 513 
“ White. 514 
“ To Polish ...*.. 514 
Varnishing. 506 
“ Polishing and Pa- 
pering 506 
Veal, Analysis of 39 
“ (Baked) Stuffing for 92 
“ or Beef Loaf 158 
“ Scollop 101 
“ To Choose 94 
“ Cutlets a la Milanaise, 
Entree 101 
Veal Cutlets Sauted and Fried 97 
“ Jellied 158 
“ Leg of, To Roast 98 
“ Lorn of, To Roast 99 
“ Minced 61 
“ Pot Pie 95 
“ Soup with Macaroni 72 
“ Steak, Fried 98 
Vegetables 111 
“ Keeping 233 
“ To Preserve the 
Color of.. 111 
Veils (Black Lace) To Clean.. 367 
“ and Lace (Black) To 
Renovate. 367 
Vellum, To Make 501 
Veneers (Old) To Raise 553 
Venison, To Choose 94 
“ To Roast 93 
“ Sauce 106 
“ Steaks 92 
Ventilation of Cow’s Stable 310 
“ “ Sleeping Rooms 311 
Verbena, Extract of 487 
Vermicelli Soup 73 
Vermifuge Liniments 380 
“ Simple and Safe 377 
Vermin, To Cure 313 
Vessels (Glass) Lute, To Pro- 
tect 537 
Vessels (New Wooden) To Re- 
move Disagreeable Taste from 553 
Vinegar, Adulteration of, by 
Minerals 233 
Vinegar, Blackberry 166 
“ Raspberry 166 
“ Horseradish- 110 
“ Plant. To Make Grow, 
and Vinegar from It 332 
Violet Cold Cream, Imitation . 472 
PAGB 
Violet Perfume 487 
“ Powder 478 
“ Silk, To Remove Acid 
Stain. 547 
Vitality of Seeds, How To Test 328 
Waffles, No. 1 51 
“ No. 2 51 
“ No. 3 51 
“ Rice 51 
Wagons, etc., To Transfer 
Ornaments on 522 
Waiters, Urns (Japanned), etc., 
Cleaning 29G 
Walks, To Destroy Weeds in.. 233 
“ (Gravel) To Destroy 
Grass in 220 
Walks (Gravel) To Make 553 
“ Weeds in, To Prevent 
Growth 553 
Wall Paper, To Remove Grease 
from 250 
Walls, To Apply Paper to 518 
“ or Chimneys, To Ex- 
amine 554 
Walls, Kalsomining for 235 
“ To Prepare for Papering 517 
“ “ Whiten 250 
Walnut (Black) To Give a Dark 
Smooth Surface 517 
Walnut Ketchup 111 
Ware (Britannia) To Clean 287 
“ (Glass) To Clean ..390 
“ (Iron) and Stoves, To Re- 
move Rust from 397 
Ware (Potters, Earthen, Glass) 
To Prevent Breaking 297 
Wares, Marbles and Metals ... 286 
Wart Liniment, for Horses 235 
Warts 552 
“ To Cure 377 
“ (Seed) Cure for 377 
“ To Remove.. 475 
Wash (Borax) for Teeth and 
Gums 484 
Wash for Bricks .. 287 
“ (Cheap) for Cottages of 
Wood 219 
Wash, Freckle 477 
“ for Hair 470 
“ for Hair, Economical 470 
‘ ‘ for the Hair, Good 470 
“ To Harden Gums 532 
“ for Mouth, Myrrh and 
Borax 539 INDEX 
PAGE 
Wash To Prevent Cattle from 
Barking Trees 553 
Wash To Prevent the Hair 
Falling out 470 
Wash for Sore Nipples 349 
44 for Sunburn 480 
44 for Teeth and Gums 484 
44 for Trees 235 
Washing Windows 314 
44 Fluid, To Make 267 
44 French Composition for 553 
Wasp Stings 7 
4 4 4 4 10 
Water, Barley 197 
44 Barley, Children 198 
44 Boiling.. 313 
44 (Borax) Uses of 476 
44 Cologne No. 1 485 
44 Cologne No. 2 485 
4 4 4 4 No. 3 485 
44 44 No. 4 485 
44 and Feed for Cows 211 
44 Florida 485 
44 Gum Arabic 198 
44 (Hard) To Make Soft 260 
44 Hungary 485 
44 (Ice) To Preserve 305 
44 Ices 147 
44 Javelle 553 
44 Jelly 197 
44 (Lavender) No. 1 486 
4 4 4 4 No. 2 486 
44 Pipes, To Manage in 
Winter 542 
AVater, To Preserve Fresh 266 
4' Rose. 480 
44 Toast.. 197 
44 Lillies, To Raise 320 
Watermelon Rinds Preserved. 154 
Waterproof Blacking for Boots 299 
Starch 549 
Watertight Clothing, To Make 301 
AVax for Grafting 235 
44 or Milk of Varnish 513 
44 To Take out 267 
44 Varnish for Furniture... 513 
Weasels, Mink, etc., Farmers 
Trap for 495 
Weeds in Walks, To Destroy.. 233 
“ 44 44 To Prevent 
Growth of 552 
Weevil (Beau) To Get Rid of.. 233 
Weights and Measures, Table 
of 41 
PAGE 
Well, A Cheap... 554 
Welsh Rabbit 159 
Wens, To Cure 378 
Wheat, Analysis of. 38 
“ To Prevent Rust in 235 
“ “ “ Smutin.. 229 
Whetstones, Kerosene Oil for. 554 
Whipped Cream. 146 
“ Sauce 130 
White Feathers, To Clean 247 
“ Flowers, To Turn Red. 528 
‘ 4 Lye, To Make 262 
“ Shawls (Cashmere) To 
Clean the Middle of 266 
White Shawls (Shetland) Td 
Clean .. 266 
White Sponge Cake 178 
‘ 4 Stock for Soup, To Make 73 
“ Varnish 514 
Whitewash 280 
‘4 Said Not To Rub or 
Wear Off 235 
Whitewash That Will Not Rub 
Off 250 
Whitewash, Treasury Depart- 
ment 554 
Whitlow or Felon. 370 
Whooping Cough 327 
Whooping Cough, Carbolic 
Acid in 342 
Whooping Cough, Remedies 
for 389 
Wicks (Candle) Preparing 217 
Wind Colic 340 
44 To Shield from 233 
Window Washing. 259 
Windows, To Make Like 
Ground Glass 290 
Windows, To Remove Mortar 
or Paint from. 250 
Window Washing 314 
Wine Bitters 336 
44 Color Dye, for Wool 255 
“ Flip 162 
“ Jelly. 157 
“ Sauce 130 
“ Whey 197 
Wines, To Serve 193 
Wine, Currant 167 
44 Elderberry 167 
44 Gooseberry 167 
“ Grape 167 
“ Mulled 167 
“ Raisin, No. 1 167 600 
INDEX, 
PAOB 
Wine, Raisin No. 3 167 
Winter Bill of Fare, Dinner .. 63 
“ Squash, To Cook 119 
Wood Ashes, Sawdust, Use of. 214 
“ Brown Stain for 380 
“ To Cement Emery to... 555 
“ To Ebonize 380 
“ To Finish with a Bril- 
liant Polish 517 
Wood, To Make Fireproof 234 
To Make Liquid 334 
“ and Metal, To Fasten 
Rubber to 543 
Wood (New) To Remove Taste 
of 553 
Wood, Preservative Prepara- 
tion for 234 
Wood, Red Stain for_ 380 
“ To Render Incombust- 
ible.--. 234 
Wood, To Season and Prevent 
Warping 235 
Wood, To Transfer Pictures to 381 
Wooden Labels,Preservation of 334 
Wooden Taps for Casks, To 
Preserve. 234 
Woods, Dyeing 280 
Woolen Cloth or Carpets, To 
Extract Grease from 345 
PAOB 
Woolen Cover, To Take Grease 
Spots from 350 
Woolen Hose, To Wash .. 360 
“ Table-Cover, To Wash 367 
Worms on Lawns and Grass- 
Plots, To Destroy 586 
Worms, Remedies for _ .. 890 
Worm-Seed Mixture, Oil of 390 
Wounds, or Cuts 8 
• “ on Rose Bushes, Com- 
position for 582 
Wounds on Trees, Composition 
for Healing 551 
Wounds on Trees, To Heal 336 
Wrinkles and Freckles, Po- 
made for 480 
Wrinkles, Pomade To Remove 480 
“ To Remove 480 
Writing, To Obliterate 314 
“ (Pencil) To Fix ..... 276 
To Take out 280 
Yeast Cakes 44 
“ Potato, without Hops. . 44 
“ Potato 44 
Yellow Dyes, for Cotton 255 
“ Dye, for Silk 255 
Yellow-Wash, for the Kitchen 250 
Young Cows, To Make Gen- 
tle 313