Consult Me

The design of the author and compiler of the following pages has been to make a useful book,âuseful to individuals, to families and to the public at large; and he presumes that in this purpose he has succeeded; but he will leave the public to determine that matter for him. The culinary department has been derived from experienced persons, from various authentic sources; nor has he excluded from this work some of the old modes of cookery, which are still in use, and are found to be the best. The same may also be said of the confectionary department, and of those portions embracing Domestic Economy. For every thing likely to be useful, the author has searched many volumes, European and American, and whatever could be legitimately selected, he has with discrimination, and, in most cases, with great improvements, adopted and presented to the worldâhence the majority of the receipts and recipes in this book are made copyright. In the medical department, the treatment of diseases is very different from that of the allopathists. The barbarous system of bleeding, salivating, cauterizing, and blistering, is abandoned; for such methods often only debilitate the system, and create disease instead of curing it; and it is really surprising with what tenacity they are retained. The author has adopted the Reformed Practice of Medicine peculiar to America, and now rapidly obtaining in this country and on the continent. It has a different process from allopathy, and calls to its aid the various plants of the world possessing curative powers; for âvegetable substances afford the mildest, most efficient, and the most congenial remedies to the human frame. The numerous cures that are now daily performed by the use of vegetable medicines are sufficient evidence of their super-excellent virtues.â âProfessor Fafinesque. This department of medicine in this work will doubtless prove a blessing to many families. Many of the receipts are more precious than rubies! They are priceless! The author confesses his obligations to several of the American botanist; viz. âThompson, Dunglison, King, Beach, &c. He has derived great pleasure and much information from the âAmerican Practice of Medicineâ, by Wooster Beach, M.D., the American Edition, in three volumes. The price is high, Â£5 5s.; but it is worth ten times more. This volume treats of Diseases, their Symptoms, Causes and Remedies. This Book recognizes chiefly BOTANICAL REMEDIES Embracing also whatever is valuable, rational, and innocuous, in Allopathy, HomÅopathy, and Hydropathy. âThe Botanical Remedies are not sold by the ordinary Chemst and Druggists; but there now, nearly in every town, DEALERS IN BOTANICAL MEDICINES, comprisingâHerbs, Roots, Cordials Essences, Extracts, Mixtures, Ointments, Pills, Plasters, Powders, Salves, Spirits, Syrups, Tinctures, &c. These remedies are cheap, innocuous, and most effectual. If properly taken or applied, they seldom fail to effect a cure. MAY 1866

Sunday, June 11, 2006

VERMIN, in children's heads, to destroy

Take 1 oz. each of vinegar and staveacre, 1/2 oz. honey, do. sulphur and 2 ozs. of sweet oil. Make into a liniment and rub the head with it.

Thursday, June 08, 2006

EXPLOSIVE COMPOUND

Nine parts of well-dried and finely powdered chlorate of potash, mixed with three parts of finely powdered galls, will make a highly explosive compound. Do not mix it in a mortar, as it would explode, but by means of passing through a brass sieve. The strength of common gunpowder may be increased by working up with the powdered meal about 12 per cent. of powdered galls, and regranulating it.

...for all you want to know.

Monday, June 05, 2006

RABBIT, an English

Toast a slice of bread brown on both sides ; then lay it on a plate, pour a glass of port wine over it; then cut some cheese thing, and lay it thick over the bread; put it into a Dutch oven before the fire to brown. Serve it hot.

...for all you want to know.

RABBITS, to choose

An old rabbit has very long and rough claws, and gray hairs intermixed with the wool. If young, the claws and wool are smooth; if stale it will be flexible, and the flesh will be bluish, having a kind of slime upon it; but if fresh, the flesh will be white and dry.

...for all you want to know.

Thursday, June 01, 2006

SUCKING PIG, to roast

Get it when just killed; this is of great advantage. Let it be scalded. Put some sage, crumbs of bread, salt and pepper, into the belly, and sew it up. Observe to skewer the legs back or the under part will not crisp. Lay it to a brisk fire till dry; then rub the pig with butter in every part. Dredge flour over it; scrape off the flour with a blunt knife, rub it well with a buttered cloth, and take off the head while at the fire. Then take it up, cut it down the back and belly, lay it into the dish, and chop quickly the sage and bread very fine, and mix plenty of melted butter and a little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the ears and two jaws. Many now serve a sucking pig whole. Put the gravy into the sauce; and garnish with lemon or bread sauce and currants.

...for all you want to know.