Enquire within upon everything · Chapter 32Part 2 (13)
This chapter is not translated yet. You are reading the original.
1664. Brocoli or Cauliflowers
Choose such as are firm, and of full size; cut away all the leaves, and pare the stalk; pull away the flowers by bunches, steep in brine two days, then drain them, wipe them dry, and put them into hot pickle; or merely infuse for three days three ounces of curry powder in every quart of vinegar.
1665. Walnuts
Be particular in obtaining them exactly at the proper season; if they go beyond the middle of July, there is danger of their becoming hard and woody. Steep them a week in brine. If they are wanted to be soon ready for use, prick them with a pin, or run a larding-pin several times through them; but if they are not wanted in haste, this method had better be left alone. Put them into a kettle of brine, and give them a gentle simmer, then drain them on a sieve, and lay them on fish drainers (or what is equally good, the cover of a wicker hamper), in an airy place, until they become black; then make a pickle of vinegar, adding to every quart, black pepper one ounce, ginger; shalots, salt, and mustard seed, one ounce each. Most pickle vinegar, when the vegetables are used, may be turned to use, walnut pickle in particular; boil it up, allowing to each quart, four or six anchovies chopped small, and a large tablespoonful of shalots, also chopped. Let it stand a few days, till it is quite clear, then pour off and bottle. It is an excellent store sauce for hashes, fish, and various other purposes.
1666. Beetroots
Boil or bake them gently until they are nearly done; according to the size of the root they will require from an hour and a half to two hours; drain them, and when they begin to cool, peel and cut in slices half an inch thick, then put them into a pickle composed of black pepper and allspice, of each one ounce; ginger pounded, horseradish sliced, and salt, of each half an ounce to every quart of vinegar, steeped. Two capsicums may be added to a quart, or one drachm of cayenne.
1667. Artichokes
Gather young artichokes as soon as formed; throw them into boiling brine, and let them boil two minutes; drain them; when cold and dry, put them in jars, and cover with vinegar, prepared as method the third, but the only spices employed should be ginger, mace, and nutmeg.
1668. Artichoke Bottoms
Select full-grown artichokes and boil them; not so much as for eating, but just until the leaves can be pulled; remove them and the choke; in taking off the stalk, be careful not to break it off so as to bring away any of the bottom; it would be better to pare them with a silver knife, and leave half an inch of tender stalk coming to a point; when cold, add vinegar and spice, the same as for artichokes.
1669. Mushrooms
Choose small white mushrooms; they should be of but one night's growth. Cut off the roots, and rub the mushrooms clean with a bit of flannel and salt; put them in a jar, allowing to every quart of mushrooms one ounce of salt, one ounce of ginger, half an ounce of whole pepper, eight blades of mace, a bay-leaf, a strip of lemon rind, and a wineglassful of sherry; cover the jar close, and let it stand on the hob or on a stove, so as to be thoroughly heated, and on the point of boiling. Let it remain thus a day or two, till the liquor is absorbed by the mushrooms and spices; then cover them with hot vinegar, close them again, and stand till it just comes to a boil; then take them away from the fire. When they are quite cold, divide the mushrooms and spice into wide-mouthed bottles, fill them up with the vinegar, and tie them over. In a week's time, if the vinegar has shrunk so as not entirely to cover the mushrooms, add cold vinegar. At the top of each bottle put a teaspoonful of salad or almond oil; cork close, and dip in bottle resin.
1670. Samphire
On the sea coast this is merely preserved in water, or equal parts of sea-water and vinegar; but as it is sometimes sent fresh as a present to inland parts, the best way of managing it under such circumstances is to steep it two days in brine, then drain and put it in a stone jar covered with vinegar, and having a lid, over which put thick paste of flour and water, and set it in a very cool oven all night, or in a warmer oven till it nearly but not quite boils. Then let it stand on a warm hob for half an hour, and allow it to become quite cold before the paste is removed; then add cold vinegar, if any more is required, and secure as other pickles.
1671. Indian Pickle
The vegetables to be employed for this favourite pickle are small hard knots of white cabbage, sliced; cauliflowers or brocoli in flakes; long carrots, not larger than a finger, or large carrots sliced (the former are far preferable); gherkins, French beans, small button onions, white turnip radishes half grown, radish-pods, shalots, young hard apples; green peaches, before the stones begin to form; vegetable marrow, not larger than a hen's egg; small green melons, celery, shoots of green elder, horseradish, nasturtiums, capsicums, and garlic.
As all these vegetables do not come in season together, the best method is to prepare a large jar of pickle at such time of the year as most of the things may be obtained, and add the others as they come in season. Thus the pickle will be nearly a year in making, and ought to stand another year before using, when, if properly managed, it will be excellent, but it will keep and continue to improve for years.
For preparing the several vegetables, the same directions may be observed as for pickling them separately, only following this general rule—that, if possible, boiling is to be avoided, and soaking in brine to be preferred. Be very particular that every ingredient is perfectly dry before it is put into the jar, and that the jar is very closely tied down every time that it is opened for the addition of fresh vegetables. Neither mushrooms, walnuts, nor red cabbage are to be admitted.
For the pickle:
—To a gallon of the best white wine vinegar add salt three ounces, flour of mustard half a pound, turmeric two ounces, white ginger sliced three ounces, cloves one ounce, mace, black pepper, long pepper, white pepper, half an ounce each, cayenne two drachms, shalots peeled four ounces, garlic peeled two ounces; steep the spice in vinegar on the hob or trivet for two or three days. The mustard and turmeric must be rubbed smooth with a little cold vinegar, and stirred into the rest when as near boiling as possible. Such vegetables as are ready may be put in; when cayenne, nasturtiums, or any other vegetables mentioned in the first method of pickling (
par
.
) come in season, put them in the pickle as they are; for the preparation of vegetables mentioned in the second method (
par
.
), use a small quantity of hot vinegar without spice; when cold, pour it off, and put the vegetables into the general jar.
If the vegetables are greened in vinegar, as French beans and gherkins, this will not be so necessary, but the adoption of this process will tend to improve all. Onions had better not be wetted at all; but if it be desirous not to have the full flavour, both onions, shalots, and garlic may be sprinkled with salt in a cullender, to draw off all the strong juice; let them lie two or three hours. The elder, apples, peaches, and so forth, should be greened as gherkins. The roots, radishes, carrots, celery, are only soaked in brine and dried. Half a pint of salad oil is sometimes added. It should be rubbed up in a bowl with the flour of mustard and turmeric.—It is not essential to Indian pickle to have every variety of vegetable here mentioned; but all these are admissible, and the greater the variety the more the pickle is approved.
1672. To Pickle Gherkins
Put about two hundred and fifty in strong brine, and let them remain in it three hours. Put them in a sieve to drain, wipe them, and place them in a jar. For a pickle, best vinegar, one gallon; common salt, six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half an ounce; mace, half an ounce; one nutmeg, sliced; a stick of horseradish, sliced; boil fifteen minutes; skim it well. When cold, pour it over them, and let stand twenty-four hours, covered up; put them into a pan over the fire, and let them simmer only until they attain a green colour. Tie the jars down closely with bladder and leather.
1673. Pickled Eggs
If the following pickle were generally known, it would be more generally used. It is an excellent pickle to be eaten with cold meat, &c. The eggs should be boiled hard (say ten minutes), and then divested of their shells; when
quite cold
put them in jars, and pour over them vinegar (sufficient to quite
cover
them), in which has been previously boiled the usual spices for pickling; tie the jars down tight with bladder, and keep them till they begin to change colour.
1674. Pickling, Mems. relating to
Do not keep pickles in common earthenware, as the glazing contains lead, and combines with the vinegar. Vinegar for pickling should be sharp, though not the sharpest kind, as it injures the pickles. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Vinegar may be prepared ready for use for any kind of pickling by adding a teaspoonful of alum and a teacupful of salt to three gallons of vinegar, with a bag containing pepper, ginger root, and all the different spices that are used in pickling. Keep pickles only in wood or stone ware. Anything that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones take them out, and scald the vinegar, and pour it hot over the pickles. Keep enough vinegar in every jar to cover the pickles completely. If it is weak, take fresh vinegar and pour on hot. Do not boil vinegar or spice above five minutes.
1675. To Make British Anchovies
Procure a quantity of sprats, as fresh as possible; do not wash or wipe them, but just take them as caught, and for every peck of the fish take two pounds of common salt, a quarter of a pound of bay salt, four pounds of saltpetre, two ounces of salprunella, and two pennyworth of cochineal. Pound all these ingredients in a mortar, mixing them well together. Then take stone jars or small kegs, according to your quantity of sprats, and place a layer of the fish and a layer of the mixed ingredients alternately, until the pot is full; then press hard down, and cover close for six months, when they will be fit for use.
1676. Aromatic/Moth Repellant
A very pleasant perfume, and also preventive against moths, may be made of the following ingredients:—Take of cloves, caraway seeds, nutmeg, mace, cinnamon, and Tonquin beans, of each one ounce; 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, &c.
1677. Lavender Scent Bag
Take of lavender flowers, free from stalk, half a pound; dried thyme and mint, of each half an ounce; ground cloves and caraways, of each a quarter of an ounce; common salt, dried, one ounce, mix the whole well together, and put the product into silk or cambric hags. In this way it will perfume the drawers and linen very nicely.
1678. Lavender Water
Essence of musk, four drachms; essence of ambergris, four drachms; oil of cinnamon, ten drops; English lavender, six drachms; oil of geranium, two drachms; spirit of wine, twenty ounces. To be all mixed together.
1679. Honey Water
Rectified spirit, eight ounces; oil of cloves, oil of bergamot, oil of lavender, of each half a drachm; musk, three grains; yellow sanders shavings, four drachms. Let it stand for eight days, then add two ounces each of orange-flower water and rose water.
1680. Honey Soap
Cut thin two pounds of yellow soap into a double saucepan, occasionally stirring it till it is melted, which will be in a few minutes if the water is kept boiling around it, then add a quarter of a pound of palm oil, a quarter of a pound of honey, three pennyworth of true oil of cinnamon; let all boil together another six or eight minutes; pour out and let it stand till next day, it is then fit for immediate use. If made as directed it will be found to be a very superior soap.
1681. The Hands
Take a wineglassful of eau-de-Cologne, and another of lemon juice; then scrape two cakes of brown windsor soap to a powder, and mix well in a mould. When hard, it will be an excellent soap for whitening the hands.
1682. To Whiten the Nails
Diluted sulphuric acid, two drachms; tincture of myrrh, one drachm; spring water, four ounces: mix. First cleanse with white soap and then dip the fingers into the mixture. A delicate hand is one of the chief points of beauty; and these applications are really effective.
1683. Removing Stains
Stains may be removed from the hands by washing them in a small quantity of oil of vitriol and cold water without soap. Salts of lemon is also efficacious in removing ink-stains from the hands as well as from linen.
1684. Cold Cream
Oil of almonds, one pound; white wax, four ounces. Melt together gently in an earthen vessel, and when nearly cold stir in gradually twelve ounces of rose-water.
White wax and spermaceti, of each half an ounce; oil of almonds, four ounces; orange-flower water, two ounces Mix as directed for No. i.
1685. To Soften the Skin and Improve the Complexion
If flowers of sulphur be mixed in a little milk, and after standing an hour or two, the milk (without disturbing the sulphur) be rubbed into the skin, it will keep it soft and make the complexion clear. It is to be used before washing. The mixture, it must be borne in mind, will not keep. A little should be prepared over night with evening milk, and used the next morning, but not afterwards. About a wine-glassful made for each occasion will suffice.
1686. Eyelashes
To increase the length and strength of the eyelashes, simply clip the ends with a pair of scissors about once a month. In eastern countries mothers perform the operation on their children, both male and female, when they are mere infants, watching the opportunity whilst they sleep. The practice never fails to produce the desired effect.
1687. The Teeth
Dissolve two ounces of borax in three pints of water; before quite cold, add thereto one teaspoonful of tincture of myrrh, and one tablespoonful of spirits of camphor: bottle the mixture for use. One wineglassful of the solution, added to half a pint of tepid water, is sufficient for each application. This solution, applied daily, preserves and beautifies the teeth, extirpates tartarous adhesion, produces a pearl-like whiteness, arrests decay, and induces a healthy action in the gums.
1688. Camphorated Dentifrice
Prepared chalk, one pound; camphor, one or two drachms. The camphor must be finely powdered by moistening it with a little spirit of wine, and then intimately mixing it with the chalk.
1689. Myrrh Dentifrice
Powdered cuttlefish, one pound; powdered myrrh, two ounces.
1690. American Tooth Powder
Coral, cuttlefish bone, dragon's blood, of each eight drachms; burnt alum and red sanders, of each four drachms; orris root, eight drachms; cloves and cinnamon, of each half a drachm; vanilla, eleven grains; rose-wood, half a drachm; rose-pink, eight drachms. All to be finely powdered and mixed.
1691. Quinine Tooth Powder.
Rose pink, two drachms; precipitated chalk, twelve drachms; carbonate of magnesia, one drachm; quinine (sulphate), six grains. All to be well mixed together.
1692. Hair Dye
To make good hair dye some lime must be first obtained, and reduced to powder by throwing a little water upon it. The lime must then be mixed with litharge in the proportion of three parts of lime to one of litharge. This mixture, when sifted through a fine hair sieve, forms the most effectual hair dye that has yet been discovered.
1693. Directions for Application
Put a quantity of the mixture in a saucer, pour boiling water upon it, and mix it up with a knife like thick mustard; divide the hair into thin layers with a comb, and plaster the mixture thickly into the layers to the roots, and all over the hair. When it is completely covered with it, lay over it a covering of damp blue or brown paper, then bind over it, closely, a hankerchief, then put on a night-cap, over all, and go to bed; in the morning brush out the powder, wash thoroughly with soap and warm water, then dry, curl, oil, &c. Hair thus managed will be a permanent and beautiful black.
1694. Hair Dye, usually styled Colombian, Argentine, &c., &c.
Solution No. i.
, Hydrosulphuret of ammonia, one ounce; solution of potash, three drachms; distilled or rain water, one ounce (all by measure). Mix, and put into small bottles, labelling it
No. i
.
Solution No. ii.
Nitrate of silver, one drachm; distilled or rain water, two ounces. Dissolve and label
No. ii.
1695. Directions for Application
The solution No. i. is first applied to the hair with a tooth brush, and the application continued for fifteen or twenty minutes. The solution No. ii. is then brushed over, a comb being used to separate the hairs, and allow the liquid to come in contact with every part. Care must be taken that the liquid does not touch the skin, as the solution No. ii. produces a permanent dark stain on all substances with which it comes in contact. If the shade is not sufficiently deep, the operation may be repeated. The hair should be cleansed from grease before using the dye.
1696. To test Hair Dye
To try the effect of hair dye upon hair of any colour, cut off a lock and apply the dye thoroughly as directed above. This will be a guarantee of success, or will at least guard against failure.
1697. The proper Application of Hair Dyes
The efficacy of hair dyes depends as much upon their proper application as upon their chemical composition. If not evenly and patiently applied, they give rise to a mottled and dirty condition of the hair. A lady, for instance, attempted to use the lime and litharge dye, and was horrified on the following morning to find her hair spotted red and black, almost like the skin of a leopard. The mixture had not been properly applied.
1698. Compounds to Promote the Growth of Hair
When the hair falls off, from diminished action of the scalp, preparations of cantharides often prove useful; they are sold under various high-sounding titles. The following directions are as good as any of the more complicated receipts:
Thrive by Honesty, or Remain Poor.
1699. Pomade against Baldness
Beef marrow, soaked in several waters, melted and strained, half a pound; tincture of cantharides (made by soaking for a week one drachm of powdered cantharides in one ounce of proof spirit), one ounce; oil of bergamot, twelve drops.
1700. Erasmus Wilson's Lotion against Baldness
Eau-de-Cologne, two ounces; tincture of cantharides, two drachms; oil of lavender or rosemary, of either ten drops. These applications must be used once or twice a day for a considerable time; but if the scalp become sore, they must be discontinued for a time, or used at longer intervals.
1701. Bandoline or Fixature
Several preparations are used; the following are the best:
Mucilage of clean picked Irish moss, made by boiling a quarter of an ounce of the moss in one quart of water until sufficiently thick, rectified spirit in the proportion of a teaspoonful to each bottle, to prevent its being mildewed. The quantity of spirit varies according to the time it requires to be kept.
Gum tragacanth, one drachm and a half; water, half a pint; proof spirit (made by mixing equal parts of rectified spirit and water), three ounces; otto of roses, ten drops; soak for twenty-four hours and strain. Bergamot may be substituted for the otto of roses.
1702. Excellent Hair Wash
Take one ounce of borax, half an ounce of camphor; powder these ingredients fine, and dissolve them in one quart of boiling water; when cool, the solution will be ready for use; damp the hair frequently. This wash effectually cleanses, beautifies, and strengthens the hair, preserves the colour, and prevents early baldness. The camphor will form into lumps after being dissolved, but the water will be sufficiently impregnated.
1703. Hair Oils—Rose Oil
Olive oil, one pint; otto of roses, five to sixteen drops. Essence of bergamot, being much cheaper, is commonly used instead of the more expensive otto of rose.
1704. Red Rose Oil
The same. The oil coloured before scenting, by steeping in it one drachm of alkanet root, with a gentle heat, until the desired tint is produced.
1705. Oil of Roses
Olive oil, two pints; otto of roses, one drachm; oil of rosemary, one drachm: mix. It may be coloured red by steeping a little alkanet root in the oil (with heat) before scenting it.
1706. Pomatums
For making pomatums, the lard, fat, suet, or marrow used must be carefully prepared by being melted with as gentle a heat as possible, skimmed, strained, and cleared from the dregs which are deposited on standing.
1707. Common Pomatum
Mutton suet, prepared as above, one pound; lard, three pounds; carefully melted together, and stirred constantly as it cools, two ounces of bergamot being added.
1708. Hard Pomatum
Lard and mutton suet carefully prepared, of each one pound; white wax, four ounces; essence of bergamot, one ounce.
1709. Castor Oil Pomade
Castor oil, four ounces; prepared lard, two ounces; white wax, two drachms; bergamot, two drachms; oil of lavender, twenty drops. Melt the fat together, and on cooling add the scents, and stir till cold.
1710. Superfluous Hair
Any remedy is doubtful; many of those commonly used are dangerous. The safest plan is as follows:—The hairs should be perseveringly plucked up by the roots, and the skin, having been washed twice a day with warm soft water, without soap, should be treated with the following wash, commonly called
Milk of Roses
:
Beat four ounces of sweet almonds in a mortar, and add half an ounce of white sugar during the process; reduce the whole to a paste by pounding; then add, in small quantities at a time, eight ounces of rose water. The emulsion thus formed should be strained through a fine cloth, and the residue again pounded, while the strained fluid should be bottled in a large stoppered vial. To the pasty mass in the mortar add half an ounce of sugar, and eight ounces of rose water, and strain again. This process must be repeated three times.
To the thirty-two ounces of fluid, add twenty grains of the bichloride of mercury, dissolved in two ounces of alcohol, and shake the mixture for five minutes. The fluid should be applied with a towel, immediately after washing, and the skin gently rubbed with a dry cloth, till
perfectly
dry. Wilson, in his work on
Healthy Skin
, writes as follows:
"Substances are sold by the perfumers called depilatories, which are represented as having the power of removing hair. But the hair is not destroyed by these means, the root and that part of the shaft implanted within the skin still remain, and are ready to shoot up with increased vigour as soon as the depilatory is withdrawn. The effect of the depilatory is the same, in this respect, as that of a razor, and the latter is, unquestionably, the better remedy. It must not, however, be imagined that depilatories are negative remedies, and that, if they do no permanent good, they are, at least, harmless; that is not the fact; they are violent irritants, and require to be used with the utmost caution."
1711. To Clean Hair Brushes
As hot water and soap very soon soften the hair, and rubbing completes its destruction, use soda, dissolved in cold water, instead; soda having an affinity for grease, it cleans the brush with little friction. Do not set them near the fire, nor in the sun, to dry, but after shaking well, set them on the point of the handle in a shady place.
1712. To Clean Sponge
Immerse it in cold buttermilk, and soak for a few hours, then wash out in clean water.
1713. The Young Lady's Toilette
Self-Knowledge—The Enchanted Mirror.
This curious glass will bring your faults to light, And make your virtues shine both strong and bright.
Contentment—Wash to Smooth Wrinkles.
A daily portion of this essence use, 'Twill smooth the brow, and tranquillity infuse.
Truth—Fine Lip-salve.
Use daily for your lips this precious dye. They'll redden, and breathe sweet melody.
Prayer—Mixture, giving Sweetness to the Voice.
At morning, noon, and night this mixture take, Your tones, improved, will richer music make.
Compassion—Best Eye-water.
These drops will add great lustre to the eye; When more you need, the poor will you supply.
Wisdom—Solution to prevent Eruptions.
It calms the temper, beautifies the face, And gives to woman dignity and grace.
Attention and Obedience—Matchless Pair of Ear-rings.
With these clear drops appended to the ear, Attentive lessons you will gladly hear.
Neatness and Industry—Indispensable Pair of Bracelets.
Clasp them on carefully each day you live, To good designs they efficacy give.
Patience—An Elastic Girdle.
The more you use the brighter it will grow, Though its least merit is external show.
Principle—Ring of Tried Gold.
Yield not this golden bracelet while you live, 'Twill sin restrain, and peace of conscience give.
Resignation—Necklace of Purest Pearl.
This ornament embellishes the fair, And teaches all the ills of life to bear.
Love—Diamond Breast-pin.
Adorn your bosom with this precious pin, It shines without, and warms the heart within.
Politeness—A Graceful Bandeau.
The forehead neatly circled with this band, Will admiration and respect command.
Piety—A Precious Diadem.
Whoe'er this precious diadem shall own, Secures herself an everlasting crown.
Good Temper—Universal Beautifier.
With this choice liquid gently touch the mouth, It spreads o'er all the face the charms of youth.
1714. Bathing
If to preserve health be to save medical expenses, without even reckoning upon time and comfort, there is no part of the household arrangement so important as cheap convenience for personal ablution. For this purpose baths upon a large and expensive scale are by no means necessary; but though temporary or tin baths may be extremely useful upon pressing occasions, it will be found to be finally as cheap, and much more readily convenient, to have a permanent bath constructed, which may be done in any dwelling-house of moderate size, without interfering with other general purposes. There is no necessity to notice the salubrious effects resulting from the bath, beyond the two points of its being so conducive to both health and cleanliness, in keeping up a free circulation of the blood, without any violent muscular exertion, thereby really affording a saving of strength, and producing its effects without any expense either to the body or to the purse.
1715. Fitting up a Bath
Whoever fits up a bath in a house already built must be guided by circumstances; but it will always be better to place it as near the kitchen fireplace as possible, because from thence it may be heated, or at least have its temperature preserved, by means of hot air through tubes, or by steam prepared by the culinary fireplace without interfering with its ordinary uses.
1716. A Small Boiler
A small boiler may be erected at very little expense in the bath-room, where circumstances do not permit these arrangements. Whenever a bath is wanted at a short warning, to boil the water necessary will always be the shortest mode; but where it is in general daily use, the heating the water by steam will be found the cheapest and most convenient method.
1717. Cleanliness
The want of cleanliness is a fault which admits of no excuse. Where water can be had for nothing, it is surely in the power of every person to be clean.
1718. Perspiration
The discharge from our bodies by perspiration renders frequent changes of apparel necessary.
1719. Change of Apparel
Change of apparel greatly promotes the secretion from the skin, so necessary to health.
1720. Cause of Illness
When that matter which ought to be carried off by perspiration is either retained in the body, or reabsorbed in dirty clothes, it is apt to occasion fevers and other diseases.
1721. Diseases of the Skin
Most diseases of the skin proceed from want of cleanliness. These indeed may be caught by infection, but they will seldom continue long where cleanliness prevails.
1722. Vermin
To the same cause must we impute the various kinds of vermin that infest the human body, houses, &c. These may generally be banished by cleanliness alone.