Dr. Chases Recipes Information for Everybody - Forgotten Books
600
-
Upload
khangminh22 -
Category
Documents
-
view
1 -
download
0
Transcript of Dr. Chases Recipes Information for Everybody - Forgotten Books
PUBLISHERS’
PREFACE TO THE REVISED
EDITION.
Nearly every one in the land has heard of Dr . Chase's Book
o f Recipes. I t is almost as standard as the Dictionary. and an
indispensable possession o f every well governed househo ld , keptin a convenient place for ready reference. As it embraces al
most everything in the way o f useful information and is writtenin plain ianguage and systematically arranged . i t has becomethe most highly valued book designed for general use. Youngand old consult i t
, and rich and poor , educated and uneducatedpersons o f all vocat ions and walks in life make almost dailyuse o f i t for various purposes.
O n the farm this book is an authority, and from Maine to
California and from O regon to Flo rida it is quo ted and its d i rec
tions fo llowed . So true is i ts information and so wide is its
scape that i t serves every purpose o f a library to many whocannot afford to invest money in various technical books.
By the mechanic, Dr . Chase’
s Book o f Reci pes has long beenheld in the highest favor . I t is a common thing to find i t on
the shelf o r on the desk or on the closet shelf of the carpenteror blacksmith or other skilled workman. Such men refer to i t
for the info rmat ion they so often need to help them in someperplexing problem of their trade. In the kitchen i t is usuallya well-worn book. depended upon as a guide in cooking and
cleaning and o ther various househo ld duties. No cook book or
househo ld guide was ever devised that has had such a sale as
this one ; and no o ther book has been so universally adoptedand has so long held the confidence of housewives. Cook bookscome and cook books go . but Dr . Chase’s book stays on forever .
When an emergency ar ises i t is always “00 get Dr . Chase’
s
book.
”or
“See what Dr . Chase’
s book says to do .
”I t is a sort
o f all-wise counselo r in t imes o f trouble , filled wi th just suchadvice as is most need ed .
As a family med ical guide. Dr . Chase’
s‘
Book o f Recipes is
famous ; and i ts fame extends almost everywhere. Familieshave for many years depended upon it to prevent disease and
save doctors’ bills. and many o f the most prominent physiciansin communit ies frequently consult i t for suggest ions to aid
them in their practice. I f there were no other departments inthis most excellent book . the med ical department alone wouldplace i t among the most useful and valuable househo ld works.
The descripti ons o f diseases and their symptoms and the dircetions given are so plain and simple that anyone can under
8 a r . Chase'
s Recipes.
stand them ; and yet they are so comprehensive that parentsare usually enabled to d iagnose their children '
s troubles and
administer the proper remedies long before the doctor ’
s ser
vices can be secured ; and almost universally when the doctord oes arr ive he declares : Y ou have done just the right thing.
"
Such a safeguard as this book in the family gives a sense of
secur ity not o therwise obtainable. There are many personsnow li ving who owe their lives to prompt ly fo llowing i ts ad
vice and who look upon the book with gratitude and almostd evot ion. I t has been the r ight thing in the r ight place to
tens of thousands of families. For tradesmen. Dr . Chase’
s
Book o f Recipes has been a worthy adviser for many years.
I ts business interest tables and hundreds o f hintsand suggestions fo r conduct ing business on method ical and
economical lines have been wo rth many thousands o f do llarsto those who have avai led themselves o f them.
Taken altogether , there are no books in existence dealingwith the same classes o f topics and embracing such practicaladvice that can co llect ively approach Dr . Chase'
s Book of
Recipes in popularity and usefulness. This is conceded bybooksellers and agents everywhere, who have been amazedat the eno rmous sales this book has had and cont inues to have.
Another phase o f the value o f this book is the fact that i thas been the means o f aiding thousands of young men and
women to gain an academic and. co llegiate education. I ts pepular i ty and ready sale being recogn ized , these young men and
women travel the country dur ing vacations as agents for the
publisher , sell ing and delivering copies o f the book everywhereand thus secur ing means to carry them through their courses
of study. I t is a peculiar ity o f the book that those who selli t are always welcome at the homes, for nearly all personshave heard o f i t and made up their minds to secure a copy atthe first oppor tunity ; o r those who have i t either desire a newcopy of the last edit ion o r entertain a most kindly feeling to
ward anyone who is selling the book, which they regard as a
f amily fr iend.
In all these ways Dr . Chase’
s Book o f R ecipes ho lds a uniqueposition in the wo rld o f books. No other book ever wr itten hasbeen able to obtain such a ho ld upon public confidence and es
teem . and the record o f the past makes i t impossible for imitato rs to ham to meet with such approval and success. I t is no
wonder that the publishers are pleased at the pr ivilege of issuing new ed itions o f this book and that they are anx ious to improve i t to the best o f their ability. Times change, and newfacts and experiences are constantly accumulating . necessitat.
ing the revision and enlargement of scientific books, encyclo
poed tas, dictionaries, etc to keep abreast o f the times. Dr.
Chase’
9 Book o f Recipes is no exception to standard works.
It is being constar tiy revised to meet the demand for the latestinformation on the topics which i t embraces, and no effort or
expense is spared to keep it strict ly up to date.
Beside the or iginal matter of the first issue of this famous
Publishers’ Preface to the Revised E d ition. 9
book, the present edition contains an amount o f new info rmat ion that would o f itself const itute a most valuable wo rk o f
reference.
The additions made by the publishers to the various de
partments include the latest and most trustworthy recipes.
They are thoroughly reliable and have been tested by personswho have found them o f pract ical value. O wners of horses willfind the appendix t o the Farr ier ’s department , the most compiete work on horse management and training ever published .
The methods given are those o f the wor ld's most famous horsetrainer , ad opted by horsemen everywhere.
Under the t itles o f miscellaneous recipes and suggest ionsand home made contrivances many most valuable things willbe found , some o f them being labor saving devices, and anyone o f them wo rth the pr ice o f the. book.
E special attention is called to the addit ions to the medicaldepartment . These are compiled by eminent authorities and
embrace practical , common-sense informat ion on most importanttopics concerning disease, health and longevity. The specialart icles have been wr itten with great care and will be approciated by thinking people. The formulas of well known preparations are interest ing and valuable and by consulting themthose who use proprietary medicines may have an idea o f whatthey are taking. They also serve as a guide in the preparationof new compounds. As a book o f formulas alone Dr. Chase'
s
Book o f Recipes would have an except ional value.
Taken altogether , with its o riginal fund of informat ion and
the new additions compiled from expert sources. what moreuseful book could possibly be o ffered to the public than thisnew and revised edition oi Dr . Chase’
s Book o f Recipes ? The
publishers appreciate the fame that the original book has so
long maintained and realize that i ts future, on account of i ts
present great improvements, will greatly exceed the marvelousreco rd o f the past . E very effort has been made to render thiswork complete and it is with confidence that this present edi otion is issued . THE PUBLISHE RS
A UTHOR’
S PRE PACE
In br inging a permanent work , or one that is designed so to
be. before the public. it is expected of the Author that he givehis reasons for such publicat ion. I f the reasons are founded int ruth . the people. consequently seeing i ts necessity. will appreciateits advantages and encourage the Author by quick and extensivepurchases. they alone being the judges. Then :First—Much of the informat ion contained in
“Dr. Chase
’s
Reci pes; or I nformat ion for E verybody is adapted to everydayuse and has never before been’ published .
Second.—The Author . after having carr ied on the d rug and
grocery business for a number of years. read medi cine and graduated as a physician in order to qual ify himself for the work hewas undertaking. A t this per iod in his l ife he had reached theage of thirty-eight years. and in addit ion to the very thoroughpreparat ion which he underwent for the profession. he brought toit the results of a longer and more var ied experience, and a
maturer outlook than is usual. Having been familiar with someo f the recipes more than twenty years, he began compiling themin a small pamphlet . the success of which was so great as to
immed iately demand a more important and extensive work.
A f ter several years in the pract ice of medicine. adding all the
while to his stock o f exper ience and mater ial . the first regu laredit ion of
“Dr . Chase's R ecipes or I nformat ion for E verybody"
was issued , af ter which the Author spent many years travel ingbetween the A tlant ic seaboard and the middle-western states.
sell ing the work and prescr ibing. H is travels brought him in con
tact with all classes of professional and business men. mechan ics.
farmers. etc.. enabling him to obtain from them many addit ionaltems. A lways having had his notebook with him, whenever a
prescr iption or recipe came to his attent ion or a remark wasmade that had a pract ical bear ing. it was noted and at the firstopportunity tested. then, i f good. wri tten out in plain languageexpressly for the next edit ion o f this work. I n this way this massof informat ion has been co llected, and ought to take away an
object ion which some persons have raised : “I t is too much for
one man to know!” because they did not real ize that the work hadbeen made up from others as well as the Author ’s actual. everydayexper ience. instead of from untr ied books. From the nature of
the recipes one has occasionally found i ts way into some of the
ear lier ed itions which has needed revision or to be dropped en
t irely . With each succeeding ed it ion the var ious departmentshave been revised and enlarged unt il the work represents the
culminat ion of our expectat ions and desires.
12 Author’
s Preface.
Third—Many of the Recipe books pub lished are very large.
containing much useless matter . only to increase the number .consequently cost ing too much— this one contains only abouteight hundred recipes. upon only about four hundred d inerent
subjects. all of which are valuable in daily,pract ical life. and
at a very reasonable pr ice—many of them are without arrangement—this one is arranged in regular Departments, all of a
class being together—many o f them are without remark or
explanation—this one is fully explained, and accompanied withremarks upon the various subjects introduced by the Recipesunder consideration—those remarks, explanat ions and angges
tions accompanying the Recipes, are a special feature o f thiswork. making it worth double its cost as a reading book. eveni f there was not a prescription in it.
Fourth—The remarks and explanat ions are in large typewhilst the prescr ipt ive and descr ipt ive parts are in a littlesmaller type
,which enables any one to see at a glance just
what they wish to find .
Fifth—I t is a well known fact that many unpr incipied per
sons go around gulling the people by selling single Recipesfor exorbitant prices. The Author found a thing. calling himself a man. in Battle Creek. Mich . , selling a Washing-Fluidmeipe for two do llars, which he obtained o f some ; but i f hecould not obtain that . he would take fifty cents, or any othersum between them . A merchant gave a horse for the WhiteCement” Recipe. The late Mr . Andrews. o f Detro it , Mich . , gavethree hundred do llars for a Recipe, now improved and in thiswork. to cure a bone spay in upon a race mare o f his. He
removed the spavin with i t and won the anticipated wager wi thher. The Author has. himself , paid f rom twenty-nve to fifty andseventy-five cents
,and one to two , three, five and eight dol
lars for single items. or Recipes, hoping thereby to improve hiswork , but o ften finding that he had much better ideas alread yembodied therein.
The amount paid for information in this work , and for test ingby experiment , together with traveling expenses and cuts used
in illustrating i t , has reached many thousands of do llars, and
all for the purpose o f making a book worthy to b e found in“E verybody’s” library. and to prevent such extort ions in the
price of Recipes. Yet any single Recipe in the wo rk which a
person may wish to use. will o ften be found worth many timesthe pr ice of the book. perhaps save the l ives of those you dear lylove,
by having at hand the necessary information enabling you
to immediately apply the means within your reach , instead o f
giving t ime for disease to strengthen , whilst send ing. perhapsmiles. for a physician. Much pain and suffer ing also , will o ftenbe saved or avo ided
,besides the sat isfact ion of knowing how
many things are made which you are constantly using. and alsobeing able to avo id many things which you certainly wouldavoid i f you knew how they were made.
Sixth—I t: will be observed that we have introduced a numberof Recipes upon some of the subjects ; this adapts the work to
AuthorsPreface. I 3
all ci rcumstances and places ; the reason for i t is this : we havebecome acquainted with them in our practice and journeyings.and know that when the art icles cannot be obtained for one
way . they may be for some other way ; as also that one pre
script ion is better for some than for other persons; therefore.
we give the var iety that all may be benefited as much as possible. For instance. there are twenty different prescriptions fordifferent diseases and cond it ions o f the eye ; there are also a
dozen different liniments. etc etc yet the Author feels weltassured that the most perfect satisfact ion will be experienced
in them as a whole. And although it could not be expected
that special advantages of particular Recipes could be po intedout to any great extent. yet the Author must be indulged in
referr ing to a few in the var ious Departments. A ll, or nearlyall, Merchants and Grocers, as also most Families, will be moreor less benefited by the direct ions for making or preservingbutter . preserving eggs or f ruit
,computing interest . making
vinegar. and keeping cider palatable, etc. In ague sect ions o f
country. none should be without the information on this subject ;and , in fact , there is not a medical subject introduced but whatwi ll be found more or less valuable to every one. E ven Physicians will be more than compensated in its perusal ; whilstConsumptive. ‘
Dvepemtc, Rheumat ic and Fever patients ought.by all means, to avail themselves of the advantages here po intedout. The treatment in Female Debility. and the observations on
the Changes in female life are such that every one o f themover thirteen or fourteen years o f age should not be withoutthi s work. The directions in Pleur isy and other InflammatoryDiseases cannot fai l to benefit every family into whose handsthe book shall fall.The Good Samar itan Liniment , we do not believe. has its
equal in the wor ld. for common uses,whilst there are a number
of other liniments equally well adapted to part icular cases.
And we would not undertake to raise a family of children without our Whooping Cough Syrup and Group Remedies. knowingtheir value as we do. i f it cost a hundred do llars to obtain them.
Tanners and Shoemakers, Painters and Blacksmiths, T innersand Gunsmi ths. Cabinet Makers. Barbers and Bakers, will findin their var ious departments more than enough in single recipesto compensate them for the expense of the work ; and Farr iersand Farmers who deal in horses and cattle will often find thatdepartment to save a hundred t imes its cost in single cases
of disease.
A gent leman recent ly called at my house for one of thebooks. saying : I have come ten miles out o f my way to get i t ,for I stayed over night wi th a farmer who had one and had beenbenefited more than $20. in cur ing a horse by its d irect ions.
"
A gent leman near this city says he had paid out dollars after
do llars to cure a horse of spavin , without benefit . as directed byother books of recipes ; but a few shillings, as directed by this.cured the horse. Another gentleman recently said to me :“Y our E ye Water is worth more than I could fill pages
14 A“the!"s Preface.
wi th similar statements which have come to my knowledge since
I commenced the publicat ion of this work. but must be content
by asking all to look over our references. which have been volun
tartly accumulat ing dur ing the years in which the work has beengrowing up to i ts present size and per fect ion ; and the posit ion insociety of most of the persons making these statements is such.
many o f whom are ent ire strangers to the Author and to each
other . that any person can see that no possible complici ty couldexist between us. even i f we desired i t .
Families will find in the Baking. Cooking. Co lor ing and miscellaneous departments all they need without the aid of any other“Cook Book ; ” and the Washing F luid which we have used at
every washing for a number of years is worth to every family tent imes the cost of this book year ly. saving both in labor and wearof clothes.
Seventh—Many of the art icles can be gathered from garden .
fields or woods. and the others will always be found with Druggists. and most of the preparat ions wi ll cost only from one-halfto as low as one-sixteenth as much as to purchase them alreadymade : and the only certainty nowadays of having a good art icleis to make i t yourself .F inally—There is one of two things about this book ; it is the
biggest humbug o f the day or i t is the best work of the kindpublished in the E ngl ish language. I f a careful perusal does not
satisfy all that i t is not the first. but that i t is not the latter . thenwill the Author be willing to acknowledge that test ing, exper i
ment ing. labor . travel and study are of no account in qualifyinga man for such a work. especial ly when that work has been the
long cher ished object of his l ife for a last ing benefit to his fellowcreatures. saving them from extort ion in buying sing le recipes.and also giv ing them a reliable work for every emergency ,
morethan for his own pecuniary benefit . Were i t not so. I should havekept the work smal ler as heretofore. For example, the eighthed it ion of only two hundred and twenty- four pages had a largesale at a pr ice about the same as that of succeeding edit ions. Butin the succeed ing edit ions. especially in the present one. the pur .
chaser gets the value of the purchase pr ice in reading matter alone,besides thc most rel iable pract ical informat ion by which he will
life. I t is, in fact. a per fect mass of the most valuable methodso f accomplishing the things spoken o f an E ncycloped ia upon thevar ious branches o f science, economics and art treated o f in the
work. I t is indeed . young and O ld . E verybody’s" book and some.
thing which no family can afford to be without . And neither the“Taxes
"nor T imes” should be for a moment argued against thepurchase o f so valuable a work . Unt il more recent years the book
was so ld ent irely by travel ing agents. Now i t is thoroughly es
tab lished in those channels o f trade which permit more peopleto learn o f i ts mer its and acquire i t.Some persons object to buying a book of recipes, as they are
constantly receiving 80 many in the newBDaDers of the day ;but i f they had all that this book contains. scattered through a
number o f years of accumulated papers, i t would be worth
Author’s Preface. 15
more than the price of this work to have them gathered to
gether. carefully arranged in their appropriate departments.
with an alphabetical index. and handsomely bound , besides the
advantage o f their having passed under the Author’s carefullypruning and graft ing hand.
“To uproot error and do good should be the first and highest
aspirat ion o f every intelligent being. He who labors to pro
mote tho physical perfection of his race—he who str ives to
make mankind intelligent , healthy and happy—cannot fail tohave refiected on his own soul the benign smiles o f those whomhe has been the instrument o f benefit ing.
"
The Author has re
ceived too many expressions o f grat itude. thankfulness, and
favor , in regard to the value of“Dr . Chase’
s Recipes ; or Informat ion for E verybody. to doubt in the least, the truth of the
forego ing quotation ; and trusts that the following quotationmay not b e set down to E got ism”
or“Bigotry." when he gives
it as the governing reason for the continued and permanent publication of the wo rk :
I live to learn their story . who snd ered fo r my sakeTo emulate thei r
lglory . and follow in their wake ;
Bards. patr io ts. ma y rs. sages. and nob le of all ages,Whose deeds crown History
'
s m en. and Time’s greatvolume make.
I live fo r those who lo ve me. fo r those who know me true.For the heaven that smi les above me, and awai ts my
spi r i t too :For the cause that lacks assistance. for the wrong that
need s resistanceFor the future In the d istance. and the good that I
can do .
"
May these reasons speedily become the governing principlesthroughout the wor ld. especially with all those who have takenupon themselves the vows o f our
“Ho ly Religion"
; knowingthat it is to those only who begin to love God . and r ight act ions.here, wi th whom the glories o f Heaven shall ever begin. Were
they thus heeded , we should no longer need corroborat ing test imony to our statments. Now, however . we are obliged toarray every po int before the people
,as a mirror , that they may
judge understandingly. even in matters of the most vital importance to themselves ; consequent ly we must be excused for thislengthy Preface, E xplanatory Index and extended Referencesfo llowing i t. Yet . that there are some who will let the work goby them as one o f the
“Humbugs of the day . notwithstanding
all that has or might be said , we have no doubt ; but we begto refer such to the statement amongst our References. o f the
Rev. C. P . Nash . o f Muskegon. Mich who although he allowedit thus to pass him. could not rest satisfied when he saw thereliability of the work purchased by his less incredulous neighbors ; then i f you will. let i t go by ; but i t is hoped that allpurchasers may have sumcient confidence in the work not toallow it to lay idle ; for . that the designed and greatest possibleamount of good shall be accomplished by it. it is only necessarythat it should be generally introduced and dai ly used , is the positive knowledge o f the AUTHO R .
I NDEX TO DEPARTMENTS.
O pinions of the Press
O pinions of the PeopleMerchants and Grocers
Publishers’, Manufacturers’ and Workshop R ecipesTemperance Dr inks. Candies. I ces, etcMedicalMedical A ppendixCare of the Skin
Care of E yes, E ars, E tc.
What and How to E at
How to Live LongSurgi cal E mergenciesManagement of ChildbirthPo isons and Their Ant ido tesRules for Administering MedicineE xplanat ion of Technical TermsTanners, Shoe and Harness MakersPaintersB lacksmithsTinnersGunsmithingFarr iersFarr iers. AppendixStable Doctor
Domest ic Animals
Silos and E nsi lageDairy
Cabinet MakersBarbers and To iletBakers and CookingBakers and Cooking. A ppendixMiscellaneousMiscellaneous, Appendixi nstruct ive TablesMiscel laneous TradesCo lor ingCo loring, AppendixWeights and MeasuresPoultryBee KeepingFood for the SickThe Germ Theo ryWhat to Do T ill the Doctor ComesPract ical Horse TrainingHome Made Contrivances
GENERAL INDEX.
Abdominal Li f t ingAbb reviat ions, MedicalAbor t ionAbrasionsAbscessesAberdeen CattleA fter Pains
Aged , Care o fAge o f AdolescenceAge, Cause o f O ldAge of Adu ltsAge o f PoultryAge, Advanced
Ague Med icinesAgue Pi lls. Pi lls, Bitters .
Ague Mixture WithoutQn inine
Ague Cured by ClairvoyantAgue Cured for a Penny .
Ague Anodyne
Ague Treatment
A lcock’s Po rous Plasters .
A lcoho l in Med icinesA lterative for Skin Dis
eases
A lterat ive Sy rup, BloodPur ifier
Alterat ive, Very StrongAnaline Red
Anodyne, God frey’s Co rd ial
Anodyne, Ho ffman’
s
Antidotes to Po isonsAphrod isiac Pi llsApples. Value as Food
Apple MeranApple Fried
Apoplexy ,What to Do
A rabic Gum
A rt ificial BreathingArt ificial SkinA rrow R oot CustardAromat ic Beer
A rt ificial Cream
Asthma Remed iesAyres
’Cherry Pecto ral
Ayers’
Sarsapar i lla
O O O O O O O O O O O
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Baking PowdersBandagesBando lineBalsam. I ndian Heal ingBalm o f the Thousand Flow
ers
Bar leyBateman’
s Drape
Baths, Co ld , Foo t . li nt .Shower
,Si tz, Tepid .
Warm 186 5 I ll
Bathers, Hints to 499
Bathing 185Battery. Shilling 0 94Beefsteak, Bro i led 479Beefsteak, Raw 480
480Beef Soup 47 7Bee Keeping 47 ]Belfast G inger Ale PowderBenzoin E lix irBi rths, Marr iagesDeaths
Bitters, StomachBi tters. AgueBalm o f Gi lead O i lBlack SalveBlacking. Water Proo fBlocking. Patent Leather 270Bleed ing from Lungs o r
Nose 232 .
Bl indness in PoultryBlningBoards. to ScourBo ilers, to Prevent E xploding
Boilers, to Prevent Lime
i n
Bone Spavin
General I ndex .
rmBots, to Cure 296
Box Metal, to Make 290
475
Brass,to Clean 419
Br icks, to Clean 419
Brain I njuries 502
Bleed, Corn 367
Bread , Boston Brown 376
Bread , Graham 367Breathing 220
Breed ing Domest ic Animals 325Br itannia Ware 290
Bro i l ing Meats 47 7
Broken Bones 226
Bronzing 285
Brown’s Bronchial Troches 5 76
Bruises, How Treated 495
Brushes, to Clean 421
Bun ions. to Cure 208
Burning Fluid . to 46
Burns. How Treated 495
Burns. Remed ies fo r 102
But ter . Amount from Mi lk 335
Butter , to Preserve 43
Buttermilk 2 13
Butter , Making and Stor ing 43
C
Calf’s Foot JellyCand les. to Make
Candy , Whi te , to Make
Candy , Acti on on the Teeth
Canning Frui ts 393
Campho r lee and ( i lyeer ine 5 7 1
Cancers, Treatment 9 1,94
Carbo lic Acid 485
Catarrh Snufl'
9 1
Catarrh Remed ies 442
Camphor Water 375
Cathart ics 158
Camphor I ce 101
Cathart ic Symp 98
Carragan Jelly 476
Cars of the Aged 197
Care of the E yes, Skin.
Teeth 200
Care of the Skin 193
Carminat ives 157
Cakes, Var ious. to Make 359 , 306Catherine Cook
’
s Fudges . 376
Carpets, to Clean 418
Came“, to Make Cheap. . 410
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
O O O O O O O O O O O O O O O O O O
m os
Carter’
s Citrus Canadensis 673Catsup. to Make 376, 394
Cements, Var ious 397 . 438
59
Celery Compound 574
Chapped Hands 101. 422
Chapped Lips 10 1,Chapman
’s Copaiba Mix
5 7 1
Chicken Pox 487
Chalk Powde r . A romat ic 570
Chicken Broths 47 7
Character 5 3 1
Chi lls, Congest ive 83
Chillblains 103 2 25
Chi ldbi rth, Painless 183
Childbirth. Management o f . 23 7
Chlorodyne 5 76
Chlor ides 484
Chi ldhoodChokingCholera. Remed ies fo r 15 4
Cho lera Morbus 496 154
Cho lic in Horses
Choco late 47 7
Churchill 's iod ine Caust ic 5 76
Cider . to Preserve 56
Cid er , to Keep Sweet 5 7
Character I nd icat ions 531
Chickens 345
ChurningClosetsCoffee . to Make
Cod Liver O ilComposition Powder
Compress. Wet
Contagi ous Diseases
Contagi ous Dis eases. Sy ruptoms
Convalescenta‘
Foo d
Consumpt ion Treatment
Cough Remed ies
Cough CandyCough Lozenges
Cough MixtureCough Sy rupCough Tincture
Cough. WhoopingCough MixtureCough P illsCoffee Subst itutesCream Beer
so General I nd ian.
Co ltswold SheepCce
’s Dyspepsia
Copperas
Cones for Disinfect ing .
Co lognesCorn Cr ibs, Rat Proof .
Collar Bone, BrokenCo lor Compounds(topper , to Whi tenCopper . Changes in
Cond ition Powders for
Horses 303
Co ld, E xposure to 233
Col ic 496
(‘onvulsi ons 490
Counterfei t Money 437
Co lors on Woo len Goods 145 45 1
Colors on Cotton Goods 448
Co lors on Si lk 440
Co lo rs for Shoes and Leath Drooping Wings of Chicksr ens
Co lors for F‘rui ts i'
Corn and Hogs(‘
burningCurrants, to DryCut Throat
Crust Coffee
CreamCram s
Comp exion Paste
Croup. Remed ies forCream Nectar
DairyDay
’s Kidney Pad
Dalby ’s Carminat iveDel ir ium Tremens
Deafness. Remed ies for
Diet for Diabetes
Diet for Dyspepsia
Diet for Gout
Diet for Special Diseaseslh
’
et to Reduce FleshDiet to I ncrease Flesh
D iaphoret ic Powder
Diuretic Pi llsD iuret ic Dmps
Diuret ic Decoct ionDiuret ic Tincture
Diuret ic fo r Chi ldren
153Diarrhoea 496
Diphther ia 487Di phther ia, Remedies for 158Domest ic Animals 325
Devon Cattle 327Discut ients 164
Disease and HealthDisease Symptoms 515Diseases, Contagious 485
Disease from Germs 482
Diseases o f Geese 470Domest ic Rules 275
Door Plates 275
Drunkenness, Cure for 234 125Dropsy . Remedies for 128
Dyspepsia . Treatment for 88 85
Dyspepsia Diet 50
?49
Divisi ons o f LifeDoctor . Ti ll He ComesDyspepsia Cure, Coe
’s
Drown ingDrugs in ChildbirthDouches
Dr inking for the AgedDislocat ions
Eating for AgedE at ing. Rules forE ffervescent Magnesia.E ggs. to PreserveE ggs, Sex of
Eggs, to I ncrease LayingE ggs. to FryE ggs, Number LaidE ggs and ChickensE ggs as Food
E lbow Dislocat ionE lder Flower Water
E gg LemonadeE gg Sh ippingEme t icsEmetic. E clect icEmet ics, Stimulat ing, Relax ing
Emet ics. Bread Tea inE rysipelas Wash
2 2 General I ndex .
Glass. to Cut or Bore
Glass, Gi ldedGo ldsmith'
s Po l ishing Pow
der 437
Go ld O live Dye 457
Gout . Diet fo r 508
Gloves, to Clean 436
Gout,Chronic. to Cure . 96
Gold Lacquer fo r Tin 288
God frey’s Co rd ial 120
Gravel, DrO ps fo r 101
G rease Heel . to Cu re . . 3 18 322
Grammar in Rhyme 416
G rain. to Measure 434
Gravel Houses 402
458
Green Bi lliard Dye 455
Goddard’s D iarrhoea Mix 5 7 6
480
Gum Arabic 475 mamaGun Barrels . to Brown 292
Gunsho t Wounds 222
Guernsev Cat tle
Habi ts of Li fe
Hai r . Care of
Hall ’s Hai r RenewerHands. Care of
Hartshorn JellyHand , D islocat ion
Hand,Fracture
Hats. St raw and ChipHai r Restorat ivesHair Dyes
Hai r O i ls. to Make
Health and Disease
Hered i tyHeadache. Sick. to
Headache. Per iod icalHeadache Drops
Hemo rrhages, Uter ine
Hemo rrhages, to Check
Heaves. Treatment I ce,to Keep in Summer
Her fo rd Catt le I ce Cream. to MakeH ip Dislocati on I ce Cream
Hogs, Pr ice of Imperial DropsHome Made Contr ivances . . I nk. Black Copyi ngHo lstein Cattle I nk. Red . to Make
Honey. Art i ficial I nk. Black, to MakeHoney . Domestic I nk. Blue
Honey , I ts ManufactureHones, to Make from Hives .
Honey , E xcellentHoney Bees
Hoo f A il in SheenHot DropsHo rses, Apparatus forTraining
Horses, Bad Habi ts
Horses, Breaking and
Ho rses. BalkingHo rses, Broken LimbsHo rses, Cr ib Bit ingHo rses. Cord Halter forllo rses, Gleason’
s Method s
fo r
Ho rses, Fever Balls fo rHo rses Fear and Mono
Horses, Good Po ints of . .
Ho rses, Cuts and Wounds
Ho rses, KickingHorses, I ntell igenceHo rses. to Shoe
Horses. So re Back
Ho rses. Physic for
Ho rses. Speed o f
Horses, TrainingHo rses
,Shy ing
Ho rses. Running AwayHo rses. Refusing to StandHo rses. to Teach Tr icks
Ho rses, Po inters AboutHorses, Whi
p U
Train
s
ingHorses in t e
Humerns Disloc
Uat ion
Hunger , O vercome byHyd ropathy o r Water Cure
Human Body , Composi t ionHydrophobia Cure
General I ndex . 23
n o :
Ink,I ndellible Keeping I ce in Summer . 423
I nk, to Remove Knee Cap Dislocati on 230
I nk, Powder Knives, to Temper 283
I nflammatory Diseases Kidney Diseases, Diet in . . 508
I nflammat ion ofI nflammat ion o f LungsI nfancyI njur ies and AccidentsI njur ies to the BrainI nsects, to DestroyI ncubators
I nterest Tables, E xplanat ions 461
I nterest Tables 462lnst r uct ive Tables 324
I od ia 5 75
I r r i tat ing Plaster 120
I r ish Moss 476
I ron, to Weld 285
I ron, Poo r . to Improve 281
I ron,to Prevent Weld ing . . 284
I ron, to Case Harden 285
I ron , Wrought , to Harden . 285
I ron. to Soften 285
I tch to Cure 163
I tchi ng Feet from Frost
BiteI tch O intmentI ngrowing Toenai ls
Jaund ice. Dr. Peabody'
s
Cure cnne
Jaund ice. Dr ink for
Japan Flow for Tin
Jam, to Make
Jell ies, to Make
Jelly , HartshomJelly , Calf’s Foot
Jell ies Without Frui t
Jewelry , to CleanJokes for Breath Mad D08 BiteJersey Catt le Magenta Co lor ing
Mahogany Stain
Marble. to CleanKing o f O i ls for Neuralgia 160 Magic Paper
Kind ling fo r Fires 406 Magnet ic O intment
Lacquer for Go ld 288
Lacquer fo r Ti n 288
Lacquer for Brass 289Lacquers, How to Prepare . 288
Labor o r Childb i rth 183 237
Labo r , Painless 183
Langdon’
s D iarrhoea Mixture
Lavender Water
Lay ing Hens in WinterLaryngit is
LaudanumLe ib ig
’
s SoupLico ri ce MixtureLeuco rrhoea I nject ionLemonade to Carry in the
Pocket 63
Lemonade for Fever 84
Liniment , Good Samar itan 105
Liniment fo r O ld Sores 105
Liniment . Dr . Raymond’s . 106
Liniment , E lectrt gnet ic 100
Liniment for Spinal Trou
b lesLiniment , Great LondonLiniment
, Gum. Patent
Liniment , Lobelia and Cay
Liniment , St . John’
s
Liniment fo r SprainsLiniment for HorsesLiver Pad
Liver , I nflammationLiver Pi llsLocock
’s Pulmonic Wafers
Logwood Dyes
24
MassageMassage, StomachMassage, I ntestinesMassage, AbdomenMassage, LimbsMassage, GeneralMassage, Abdominal Li ft
525
Measles 487
Measles, German 487
Meat as Diet 2 14
Meats for I nvalids 479
Menstruat ion, Pi lls for . 181
Menstruat ion, Tincture for . 181
Meat, to Cure 390
Med icines, Doses for Ages . 25 1
Med ical Terms 252
Mexican Mustang L iniment 423Me ig
’
s Gent ian and I ron . 574
Mi lk as Food 476
Mi lburn’s Diarrhoea Mix
ture 5 73
Mi ll Picks, to 282
Mill Picks, to Temper 282
Mince Meat 376
Milking 332
Mind at Peace 2 19
Mi lk, Const ituents of 332
MbKinzie’s O intment 574
Morgan’s E last ic Plaster 572
Money , Counterfeit 47
Moths, to Remove 420
Mot ive Temperament 5
334Movements. Swedish 5 11
Muscular Temperament 531
Mutton Broth 478
Mouth , Care of 206
Mo lasses Candy 62
Mo rtali ty Rate 426
Mules in the U. S. 317
Mustang Liniment 423
Mucilage, to Make 420
Musical Curiosi ty 416
Nectar CreamNervous Symptoms 520
Neuralgia Remed ies 159
N ight Sweats 79
Nipples. Cracked 102
General I ndex .
PAC.
N ipples, Sore, Toad O int
Nose, Bod ies inNumber 6
Nurses
Nurses, Qualificat ions
Painless Chi ldb irth 183Pain E xpeller 572
. Pain Ki ller , Perry Dan s 167Painting a Carr iage 429
Painter’s Sand ing Machine 272
Pa inter’s E conomy in Col
O at Meal Blane MangeO at Meal GruelO at Meal Pie CrustO dors, to RemoveO i l, Cod Liver
O i l, Bri t ish
O il, Balm of Gi leadO i l, Har lemO i l of SpikeO i l Paint, to CleanO i l, BlackO il Cans
O i l, Dry ingO i l
,Neatsfoot
O i ls, King ofO intment for O ld SoresO intment , Judkins’O intment , Sisson
’s
O intment , GreenO intment , Ki ttridge’sO intment , Mead’sO intment for I tchO intment , Magnet icO intment for Hom e
O intment , StramoniumO intment , ToadO intment for LiverOmelet of Green CornO nions as FoodOpodeldoc, LiquidO sgood’s Ague Cure
Owen’s E xtract Buchu
General I ndex .
Past
Paint Skins, to Save 272
Paint , Fi re Proo f 2 73
Paints. Var ious Shades 273Paint . Porcelai n Fini sh 278
Paint , to Clean 420
Paints. Cheap 404
Paint ing, Crystal 273
Paint ing Tin Roofs 273
Pet i t’
s E ye Salve 5 72
Paregor ic 578
Pack of Co ld Water 509
Perry Davis’ Pain Ki ller . 167
Per ry’
s Quaker Vermi fuge. . 5 70
Pear led Wheat Pudd ing . 47 7
Pecto ral Drops, Bateman’s 120
Percussion Matches 408
Perfumes. to Make 42 1
Pi les, Remedy for 118
Pi lls for the Nerves 13 1
Pills, to Sugar Coat 13 1
Pi lls, Anodyne 132
Pies, Var ious 309
Pills, Chase’s 181
Pip or Gapes 347
Pierce’8 Golden Med ical
DiscoveryPierce
’
3 Favori te Prescr ipt ion
Piso’
s Cure for Consumpt ion
Pie, LemonPie Crust GlazePlaster
,I rr itat in 129
Plaster , Adhesive 142
Plums. to Keep f rom St ings 410
Pleuri sy , Remed ies for 17 1
Powder for Black I nk 49
Poi sons and Ant idotes 241, 503Pop Corn Balls 62
P0p, Ginger 65
Po ll Ph i l , to Cure 300
Polish for Furniture 349
Pomades 421
Powders, Seid litz 157
Porcelain Finish 278
Poultry 467
Pulmonic Wafers 148
Puberty 528
Pre-Natal Period 527
Pudd ings 370
Paper for Sketching 274
Pregnancy
Preserves, BackwoodsPhysiognomyPhysicians
’
Signs
Quaker Remedy fo r Hydro
phob iaQuaker Vermi fugeQuinquinia . E lix i r
Raspberry Vinegar
Rat Proo f Co rn Cr ibRats, to Destroy .
Razor Strop Paste
References
Renovat ing MixturesRenovating Clo thesRheumat ic Flu id , GermanRheumat ism Remed iesRheumat ism, Dr . K i tt redge
’s
RemedyRheumat ism , I nd ian Remedy for
Rheumatic LinimentRheumat ism Wash
R ingworm, to Cure
R ing Bone, to CureR ingworm Wash
Rice Water
R ice GruelR ice JellyRed Wash
Russian Cement
Santonine Lozenges
Salve, Green Mountain
Salve,Ki ttr idge
’s
Salve, RedSalve, Balm o f Gi leadSalve, Peleg Whi te’sSalve, BlackSaws, to Mend
Saws, BrokenSandstones
Scouring LiquidSoonr ing Powders
478
433
399
358
30
355
350
106
120
26
n o:
Scour ing in Horses 302
Scratches in Horses 318
Seidl itz Powders 157
Sealing Wax 411
Sherbet 68
Sheep 336
Shoe Dressing 438
Shilling Battery . 294
Sheet Rubbing 509
Shampoo ing Mixture 355
Simmon’
3 Liver Regu lator . 5 7 5
Silver Plat ing 284
Sizing for Shoes 265
Skin Disease Treatment “ 88
Sketching Paper 274
Snake Bite Remedies 236
Soda Water , Without Machine 61
Sore Throat Gargle 89
Sore Throat L iniment 89
Sitz Baths 509
Signs, Medical 489
Silver ing Powder 290
Sea Sickness 439
Stains for Furniture 350
Spir itual Facts 79
Sprains. to 422
Spavin 296
Stomach Bitters 64
St imulat ing Tonic 83
St imulants in Low Fever . 126
Suflocat ion 504
Sulphur as D isinfectant 485
Sprains 504
Sunstroke 504
Sun Cho lera Mixture 575
Skins, to Tan 433
Stain, Mahogany 350
Stain, R osewood 350
Stain, Black Walnut 351
Stain. Cherry 351
Stucco Plaster ing 401
Sunburn, to Remove 422
Strawberry Acid 70
Sweats at N ight . 79
Sweat ing Preparat ions 100
Swain’s Vermifuge 570
Sheet Packing,Wet 509
Swed ish Movements 511
Swimming 499
Sweeney Liniment 300
General I nd ex
Syrups, to MakeSyrup , for SodaSyrup , Cream SodaSyrup, Cathart icSymptoms in DiseaseSwedish Cru llers
0 0 0 0 0 0 0 0 0 0 0
85472
T
Tanning of SkinsTapeworm Remed yTapioca JellyTanning and B l a c k i n gLeather 267
Tetter . to Cure . 163
Thrush 320
Thermometer in D isease 488
Throat Troubles 503
Ternperaments 530
Thielemann’
s Cho lera Mixture 573
Thompson’
s E ye Wash 578
T inning, I ron, to So lder 290
T inning, Copper 290
Tinning, Flux 290
T inning, Super ior Process 29]
T inware, to Mend . 395T ire, to Keep on Wheels 396
T inctures, to Make 163
T incture of Blood R oot 99
Till the Doctor Comes 489Tin Roof Paint 273
Toenail , Ingrowing 151Toothache Drops 573
Turlington’
s Balsam 573
Tobias’ Venet ian Liniment 576Tomato Soup 376
Tonic W ine Tincture 79Trap Spr ings 283Tonic, St imulat ing 83Tonsils, E nlarged 97Tr ips, to Pickle 61Troches. Brown’
s 576Tracing Paper 439Typhus Fever 100Tea Making 63Tea I ce Cream 66
General I nd ex
Vapo r BathsVarn ish for ShoesVarnish for GlassVarnish for GunsVarnish for Har nessVarnish for LeatherVarnish for I ron
Varnish, BlackVarn ish and Pol ishVermi tuge LozengesVermifuge O i lVinegar , to MakeVinegar , Vari ous Kinds .
Vinegar GeneratorVomit ingVo ice I nd icat ing Character
WWater , RainWater , WellWater , Spr ingWater , R iverWater , D ist illedWater , Cure
Waters, MedicatedWarts, to CureWalnut Stain
PAGE
0 0 0 0 0 0 0 0 0 0
O O O O O O O O O O O O O O O
Q Q Q Q Q Q Q Q Q
Woo l Co lor ingWinter Laying of Hens .
Wr ist Dislocati onWeights and Measures .
Watches, to CleanWashing FluidWens; to CureWhat to d oWhaley’s Dyspepsia CureWeight and Stature o f ManWeeds, to DestroyWhooping CoughWhitewash , to MakeWine F‘ebr ifugeWine T inctureWine TonicWoodwork, to CleanWorm Tea
Worm Lozenges
Worms in Horses
Y
Yeast from HopsYeast , Baker ’sYeast , Jug, to Start
Young Men, Advice to
4895 71
426
396
150
418
79
79
420
143
322
454
45 7
469
228
459
30 References.
Senator in Congress, and also ex-Governor of Michigan, saysP lease accept my thanks for the copy o f your “
Recipes,
” whichyou were so good as to send me. The book seems to me to con
tain much valuable pract ical information, and I have no doubtwill be extensively useful.
A . Winchell,Professo r of Geo logy, Zoo logy and Botany, in
the University o f Michigan, and also State Geo logist , says : 1
have examined a large number of Recipes in Dr. Chase’
s pub
linned co llection, and from my knowledge, either exper imentalor theoret ical , of many of them , and my confidence in Dr .
Chase's carefulness. Judgment and conscientiousness in the se
lection of such only as are proved useful , after full trial, I feelno hesitat ion in saying that they may be received with the
utmost confidence in their practical value, except in those cases
where the Doctor has himself qualified his recommendations.
James C. Watson, former ly Pro fessor of Astronomy, and now
Pro fessor of Physics, in the University o f Michigan, author o f a“Treatise on Comets,” also of
“O ther Wor lds
,or the Wonders
of the Telescope,
"
says: 1 have examined your book of prac
t ical Recipes and do not hesitate to say that so far as myobservation and experience enable me to judge, i t is a workwhich should find i ts way into every family in the land. The
information which it contains could only have been co llected bythe most careful and long cont inued research, and is such as is
required in every day life. I can heart i ly recommend your
work to the patronage o f the public.
Rev. L. D. Chapin , Pastor o f the Presbyterian Church , says
A llow me to express to you my gratification in the perusal o fyour book. I do not regard myself as qualified to speak in
regard to the whole book, for you enter into departments in
which 1 have no special knowledge, but where I understand thesubject 1 find many things of much pract ical value for everypract ical man and housekeeper ; and judging o f those
.parts
which 1 do not , by those which I do understand , I think thatyou have furnished a book that most families can afford to haveat any reasonable price.
Rev. Geo . Smith , Presiding E lder of the M. E . Church , Ann
Arbor , says : 1 take pleasure in saying that so far as 1 haveexamined , 1 have reason to believe that your Recipes are genu
ine and not intended as a catch penny, but think any personpurchasing it will get the worth o f their money.
Rev. Geo . Taylor , Pastor of Ann A rbor and Dixboro M. E .
Ch urch , writes as fo llows : As per your request , I have care
fully examined your book o f Recipes, recently issued , and takepleasure in adding my test imony to the many you have alreadyreceived , that I regard i t as the best compilat ion of Recipes 1
have ever seen. Several o f these Recipes we have used in our
family for years, and count each of them worth the cost of yourbook.
E lder Samuel Co rnelius, Pasto r of the Bapt ist Church.
writes : I have looked over your book of“Informat ion for
E verybody,” and as you ask my judgment ‘
of it , I say that i tgives evidence o f much industry and care on the part of the
References. 1
compiler , and contains information which must be valuable to
all classes o f business men, in town and country, and especiallyall families who want to cook well
,and have pleasant , healthy
dr inks, syrups and jellies ; who wish to keep health when theyenjoy it , or seek fo r i t in an economical way . I thank you fo r
the copy you sent to me, and hope you may make a great manyfami lies healthy and happy.
Rev. F. A . Blades, of the M. E . Church , and Pastor in chargefor two years o f Ann Arbo r Stat ion, says : Dr . Chase—Dear Si r—Your work of Recipes I have examined— and used some o f
them for a year past— I do no t hesitate to pronounce it a valuable work—containing information fo r the million. I h0pe you
will succeed in circulat ing i t very generally— it is worthy a
place in every house.
This gent leman speaks in the highest terms o f the Dyspept ic’
s Biscuit and Co ffee ,
”as o f other recipes used .
E berbach Co Druggi sts, o f Ann A rbo r , say : We havebeen filling prescr ipt ions from “
Dr . Chase'
s Recipes for threeor four years, and f reely say that we do not lmow o f any d is
sat isfact ion ar ising from want of correctness ; but on the o therhand we know that they give general sat isfact ion.
Rev. 8 . P . H ildreth , of Dresden, O a former neighbo r , inclosing a recent letter says : I have carefully examined your book.
and regard it as containing a large amount o f info rmat ion whichwill be valuable in every househo ld .
Rev. William C . Way , o f the M. E . Church . Plymouth , Michsays: 1 have cured myself o f Laryngit is (infiammat ion o f the
t h roat ) , brought on by long continued end constant publicspeaking, by the use o f Dr . Chase’
s black o i l, and also know a
fever sore to have been cured upon a lady by the use of thesame art icle.
O PINIONS OF THE ANN ARBO R PRESS.
A New Boo le—Dr . Chase, of this city, has laid on our tablea new edition o f his work, ent itled “
Dr . Chase’
s Recipes ; 0 1
Information for Everybody, for making all sorts o f things,
money not excepted . We would not , however , convey the ideathat the Doctor tells you how to make spurious co in or counter
feit bills, but by pract ising upon the maxims laid down in thiswork
,money making is the certain result. Buy a book and
adopt the recipes in your househo lds, on your farms, and in
your business and success is sure to fo llow. The work is neat lyprinted , elegantly bound , and undoubtedly embodies more usefulinformation than any work of the kind now befo re the public.
Students or others wishing to engage in selling a saleablework , will do well to send for circulars descr ibing the book , withterms to agents etc for i t is indeed a work which “
E verybody"
ought to have—Michigan State News, Ann A rbor .
Dr. A . w. Chaos, o f this city , has placed on our table a copyof his
“Recipes, or Info rmat ion for E verybody.
”Beginning
with a small pamphlet . the Doctor has swel led his work to a
32 References.
bound volume of about 600 pages, an evidence that his laborsare appreciated . The volume furnishes many recipes and muchinformat ion of real pract ical value—Michigan A rgus, Ann A rbo r .
Dr . Chase's Recipes.
—The latest ed it ion o f Dr . Chase’s R ecipes has been recent ly published , rev ised , illustrated and en
larged— Compr ising a very large co llect ion of pract ical informa
t ion for business men, mechanics, art ists, farmers and for families generally. The recipes are accompanied with explanat ionsand comments which greatly increase the value of the work. I t
is a handsomely bound vo lume—Ann A rbor Journal .Dr . Chase, o f Ann A rbor , has favored us with a copy o f h is
book of recipes, which has, in an unprecedented short t ime,
run into numerous ed it ions, showing i ts popular ity wherever i thas been introduced . I t contains “informat ion for everybody.for making all sorts of things. I t is a valuab le work for everyone—many single recipes being worth much more than the cost
of the book. R everend Mr . Frazer , the gentlemanly agent for the
work, is now in the city and will call upon our cit izens givingthem an oppor tun ity to secure a copy. The work is neat lypr inted , elegantly bound , and undoubtedly embodies more usefulinformat ion than any work of the kind now before the public.
BA better investment cannot be made by any one—Grand Rapidsagle.
Dr . Chase. of Ann A rbor , has favo red us with a copy o f
Recipes which he has published. who claims that theyhave been made up from his own and others' every day exper i
ence. There are cer tainly a great many useful recipes in thiswork that might be found to r ichly repay i ts cost to any family.
—Michigan Farmer , Detro it .
The fo llowing wholesale dealers of Detro it, and others withwhom I have dealt for years, say : We have been acquaintedwith Dr . A . W. Chase for several years in the Drug and Grocerybusiness, and we are well sat isfied that he would not do a business which he did not know was all r ight . H is informat ion in
the form of recipes can be depended upon.
Geo . Beard , Dealer in O ysters and Fruit , Detro i t.Wm. Phelps Co Confect ioners, Detro it , Mich .
John J. Bagley, Tobacconist , Detro it , Mich .
Samuel J. Redfield , M. D ., Wyando tte , Mich .
R ichard Mead , Merchant , Bark Shanty , Mich .
John Ro ber tson , Captain o f Steamer C l if ton.
11. F ish, Captain o f Steamer Sam Ward .
O pinions o f the People— Strangers
Rev. C. P. Nash , of Muskegon, Mich. , wr ites Dr . Chase : Dear
Si r—Some t ime since one of your agents canvassed our townfor your “
Book o f Recipes.
”but thinking i t perhaps one of the
humbugs of the day I neglected my oppor tun ity to procure one.
The books, however , were so ld to our neighbors about us, and
References. 33
my wife borrowed one in order to test a few of its Recipes.
She found them all genu ine so far as she tried them, and nowvery much regrets that we did not procure one ; she considersthem invaluable. The object o f this note is to inquire whetheryou have the book for sale and whether we can procure one b ysending you the necessary funds. I f so , will send by return
o f mai l , upon receipt o f your answer . I f not , can you— and will
youv
be so kind as to inform us where and how we can procureone
P . S.— E nclosed please find a directed and prepaid envelope
for your reply.
Freder ick Bues, Vinegar Manufacturer of Freeport , I ll. , says :Dr . Chase'
s plan o f making Vinegar is purely scientific, and I ammaking i t with entire success.
J. M. Chase , Caneadea, N . Y says: Y our Vinegar is all
right . More than forty men tasted it last Saturday and they,
to a man, say it is the best and pleasantest they ever tasted .
J. Clark,of Conneautville, Pa said to me he had made 8500
in four months from the Vinegar Recipe.
L . Weber , Grocer o f Crestl ine, 0 says: I purchased Dr .
Chase's book about a year ago , and have made and so ld the
Vinegar at a profit o f about $40 on nine barrels. These state
ments refer to the“Vinegar in Three Days Without Drugs.
H . W . Lord and B . Fox , Grocers o f Pont iac, Mich say : We
have kept eggs two years by Dr . Chase’
s process, as good as
when put down .
L. Howard , Hotel Keeper (o f the firm of Kimball How
ard ) , Waver ly House , E igin, I ll says : We used eggs in June
of this year which were laid down in May o f last year,by a
plan just the same as Dr . Chase’
s and they were just as goo d
as f resh eggs, and as clean and nice in every way .
Wm. Buss, o f the firm o f Robinson Co Grocers, of E rie ,
Pa says : I have tr ied a recipe similar to Dr . Chase’
s egg pre
serving recipe , for several years, with perfect success ; and
freely recommend i t to any one wishing to deal in eggs.
John A . Vanhorn , Merchant , o f Marshall , Mich says : I havebeen acquainted with Dr . Chase's plan of keeping eggs for five
years, and know that it will keep them as nice as fresh eggs.
T . L. Stevens, Merchant , of Paw Paw,Mich. , says that he is
acquainted with the same thing and knows that it is good .
Chapel Graves, Grocers, at O ttawa, I ll say , they pai d $10for the E gg Preserving recipe. I know two men , one o f whichpaid $100 and the other 8125 for a part only o f the Vinegarrecipes.
Howb ret Fai lor , Druggists, of Bucyrus, O hio , say : Dr .
Chase'
s Red Ink is superior to Harrison’
s Co lumbian Ink , and
also that his Burning Fluid can have no superior .
Miller Davis, Bankers, Ann Arbo r , Mich : We have tr iedDr . Chase
'
s Common Ink and find it a good art icle.
Robert Heany, Jr Druggist , o f Hendrysburg, Q , says : I havetr ied several o f your recipes and so far find them good . The
E ye-Water gi ves good satisfaction, the Good Samar itan takes the
34 References.
place o f all other Liniments in the shop ; the Green MountainSalve takes well for plasters, and Mead's Sovereign O intmentis do ing fo r me what no other medicine has done—it is curinga sore on my back which has bafiled all applications fo r morethan two years ; one docto r called i t Tetter , another E rysipelas.
I t began li ke a Ring Wo rm and slowly spread with the mostintolerable itching. I t is now nearly well , with only two weeks’use o f the o intment.Dr . A . S. W itter , E clectic Physician, o f Batt le Creek,
Michsays : E ther o f Dr. Chase'
s preparat ions for the Ague is worthdouble what he asks for the who le list o f recipes.
Pro f. A . H . Platt , M. D., of Antioch Co llege, Yellow Spr ings,0 says : To the Medical Pro fession : This cert ifies that therecipe in Dr . Chase
’
s Co llection,
”for the cure of Uterine Hem
orrhage, is original with me and has been used in my pract icefor near ly twenty years without a single failure.
L. S. Hodgkins, of Reading , Mich says: I have cured mywife o f Cancer of four years standing with one of Dr . Chase‘
s
Cancer Cures. I know i t has cured o thers also .
W. J. Cook, M. D . , o f Mendota, I ll says: I have examinedDr . Chase's recipes and find two or three wor th more than he
asks for the who le co llect ion.
T. W . Church , Dent ist , o f Co ldwater , Mich .,says : I have
been acquainted with Dr . Chase and his Book of Recipes forabout two years; all I have tested are found to be pract ical, andhis prescript ion fo r my father , in paralysis, was found to be
more effectual in giving relief than that o f any othi c physician.
The E ditor o f the Ann A rbo r Local News says : We havethoroughly examined the work published by A . W. Chase, M. D
ent itled , “Dr . Chase’
s Recipes, and believe i t to be a most valuable book for everybody. There is not , in our opinion
,a single
recipe contained in i t that is not o f great pract ical use.
N . S. Reed, Harness Maker , of Mansfield , O hio , says: I haveused Dr . Chase ’
s Varnish Blacking for Harness over three yearsand say i t is the best I ever used .
J. D . Minich , Tanners, o f Bucyrus, O hio , say : We are
using Dr . Chase’
s Tanning and Finishing R ecipes with good sat
isfact ion.
Mrs. Morr is, of Lima, near Ann A rbo r,Mich says : I am
using Dr . Chase’
s Washing Fluid , and have found i t a veryvaluable recipe ; and I would not do a washing without its ai d
for half the price o f the book , weekly.
Stephen A llen, of Adrian ,Mich says : We have used A . W .
Chase’
s Washing Fluid for two years,and my wife says she
would not do without i t for $10 a year, and i t does not injurethe clothes but saves all bleaching.
Jacob Schoen. of E ast Saginaw, Mich says : The recipe o f
Dr. Chase’
s Washing Fluid is genuine and like the same whichI manufactured and so ld for nine years in Vienna, the capitalo f Austr ia in E urope.
H . W . Donnelly , Postmaster of Parma, Mich says : Myfamily have used a preparat ion in washing for ten years, similar
Reicrences.
to Dr . Chase’
s ; and we know it to be pract ical and valuable. He
said to a farmer , who asked his opinion of the book,
“Buy one,
says he“that recipe alone is worth the who le price
,a dozen
times.
The editor of the Country Gent leman says o f the WashingFluid, from several years' experience, that clothes not only washeasier but look better and last fully as long as when washed inthe old way .
"
The Author knows that shi rts wi ll last twice as long , for the
board rubbing wears them out faster than body wear, and as
two -thirds of that rubbing is saved, the wear is of course saved .
Gideon Howell , o f O ramel, N . Y says: I have drank cidertwo years o ld (kept by one o f Dr . Chase
'
s recipes) as good as
when put up, and did not cost 34, of a cent per barrel to pre
pare i t .Sheldon Bebee, a farmer of Cary. O hio , days: I put away
cider in November , by one o f Dr. Chase’
s recipes to preservecider , and i t is now
,in March , as good as when first made.
Messrs. J. W. Bell P. Mower , Blacksmiths, of New Vienna,O hio , say : Dr . A . W. Chase : Dear Si r—We have tr ied yourprocess for re-cutt ing files and are happy to say to you that i tworks well, and we desire you also to send us the recipe forwelding Cast-Steel without borax, which was forgot ten when weobtained the other . !I sold to them before these recipes werepr inted in the book.]
John Miser , Blacksmith , o f Washington, O hio , says : Dr .
Chase tr ied his file Cutt ing Process in my shop last night and
I am satisfied that i t is a good thing, and we have purchasedhis book .
Wm. Russell , Blacksmith, of Pr inceton, I nd . , says : I pur
chased Dr . Chase’
s book o f recipes this afternoon and havetested the recipe for temper ing mill-picks to my per fect sat isfact ion, and also of the miller who used them . They cut glassalso very n icely.
J. Kinneman, Miller in Union Mills, Union, Pa. , says : Mr .
Todd , Blacksmith , o f this place, put one dollar in my hands tobe given to Dr . Chase i f his Mi ll-pick Temper ing R ecipe gavesati sfacti on upon test and the Doctor gained the money.
G. C. Schofield , of Conneautville, Pa says : A fter usingWood'
s Hair Restorat ive without benefit I have now a goodhead o f hair from using a Restorat ive similar to Dr . Chase’
s,
and I know his to be a superio r art icle.
0 . B. Bangs, o f Napo leon , Mich says : Dr . Chase. Dear Si r-A llow me to say by using your Hair R estct at iy e once a day
for two weeks gave me a beaut iful dark head o f hair in placeo f a silver gray which had been my companion for years, and
although I have not now used i t in four months. yet my hai rretains i ts beautiful dark appearance. and is so ft and pliableas in youth ; i f i t was used once a day for two weeks, and thentwo o r three days only every two months,
no gray hair wouldever appear . The expense of it is so very trifling, also ,
no one
would feel it , as 2 15 pints costs only from 25 to 30 cents.
36 References.
T . Shaw , Cabinet Maker , o f Westfield , N . Y says : i haveused Dr. Chase'
s preparat ion in finishing furniture, about fiveyears, and know i t is good , and better than any other thing I
have used in 35 years.
Jonathan H iggins, Farmer of West Union, Adams Co O hio ,
says : I have used Dr . Chase’
s treatment for cho lic in ho rsesfor the last 12 to 15 years with perfect success
,and also on my
self with as perfect sat isfaction ; and my wife says she likesMrs. Chase’
s Buckwheat Short -cake better than the gr iddle-cake ,
and i t is not half the trouble to make it .A . French , o f Jackson, O hio , says: Having cured many
horses o f Spavin and B ighead with a preparation similar to
Dr . Chase'
s Ring-bone and Spavin Cure, I am free to say thatthis recipe is worth more than the who le pr ice of the book to
all who are dealing in horses. I t also cures curbs, callouses,
infiammat ions, etc etc and this I know from twenty years'
ex
per ish es in staging.
J. M. Lowry, o f Pomeroy, O hio , says : I have successfullytreated mo re than twenty cases o f bets with Dr . Chase’
s remedyfo r that disease.
W . W . Ro bbins, o f Millwood , O hio , says : I purchased one
o f Dr . Chase ’
s books about two years ago , and have used a
number o f the recipes, and I find all I have tried gi ve ent ire sat
isfact ion, and I now want your last edit ion.
E . L. Burton, a Glove Manufacturer,at Gloversville , N . Y
says : I have never known any preparat ion for removing paintfrom °
clothes equal to Dr . Chase’
s Renovat ing Mixture. Fromexperience.
H iram Sisson, an old Farr ier and Farmer o f Crown Point ,E ssex Co N . Y says : I have used Dr . Chase’
s K itridge andGreen O intments for several years, on human flesh and on horses,in bruises and deep sores with better success than any otherpreparat ion which I have ever used
,and know they are no
humbug. but are worthy of very great confidence.
H iram Storms, Dyer and Manufacturer , at Ann Arbor, says :I have examined and revised Dr . Chase’
s Co lor ing R ecipes, andam sat isfied that they are pract ical and good . I have also fur.
h ished him with some valuable recipes in that department .
38 Dr. Chasc’
s Recipes.
having about two or three barrels out of which to sell, by fillingthe first one they sell out , before quite empty , withMo lasses
,1 gal. ; sof t water , 11 gals.
Keeping this proport ion to fill the barrel ; the vinegar and
mother which is left in the barrel makes it work much quickerthan i f put into empty barrels ; so pass around on the next
bar rel as it is nearly out , having three barrels, and unlessyou sell more than a barrel a week, you need never be out of
vinegar . Some recommend to use alum , cream o f tartar , etc
in vinegar , but I say , never . I t is always advisable to have a
ho le in the top of the ban el, i f standing on end ; i f on the side,the hung out and a gauze over i t to keep out fi les and let ai r in.
4. From Sugar, Dr ippings f rom Sugar Hopsheada, E tc.
Dealers who retail mo lasses o ften have from five to fifty poundso f sugar left in the barrel after selling out the mo lasses . E achpound of this
,or o i her sugar , disso lved in two gallons of so ft
water , makes that amount o f good vinegar by either of the aboveplans. R insings o f mo lasses barrels or drippings o f sugar hogs~
heads brought to this degree o f sweetness, is as good for vinegar as any other mater ial . Small beer , lager beer , ale, etc
which have become sour , make good vinegar by reducing withwater ; small beer will need but little water ; lager beer willneed as much water as beer , or a litt le mo re : and ale, twiceas much water as ale ; they wi ll all need yeast , a quart or twoto each barrel, unless put into barrels which have some vinegarin them , and it wi ll do no harm . but quicken the process in all
cases i f there is vinegar in the barrel .5. From Acet ic Acid and Mo lasses—Acetic acid, 4 lbs
mo lasses, 1 gal. ; put them into a 40 gallon cask, and fill i t up
wi th rain water ; shake i t up and let stand from one to threeweeks
,and the result is good vinegar .
I f this does not make it as sharp as you like , add a littlemo re mo lasses. But some will object to this because an acidis used ; let me say to such that acetic acid is concentratedvinegar. Take 1 lb . or 1 pt . or any other quant ity of this acid.
and ad d seven t imes as much so ft water , and you have just asgood vinegar as can be made from cider , and that instantaneously .
6. From Apple O lden—A s there are those who will no t have
any but cider vinegar , and have plenty o f elder out o f which tomake i t, I will gi ve you the best plan o f proceeding for manufacturers :
Have a room where i t will not f reeze ; place on end as manybarrels or large casks, without heads, to ho ld as much as you
wish to make ; fill these one third full o f sof t water and the othertwo -thirds with apple cider ; yeast , 2 qts. to each cask.
In a few weeks you wi ll have good vinegar ; without the
yeast i t would be all the season in becoming good . Then fillup into barrels for sale , leaving a little , say one-eighth , in the
open-barrels, and fill them up with water and elder as beforeand i t will become good much quicker than befo re . I f the wateris objected to , use the elder without i t . b ut pure cider makesvinegar too strong for anyone to use
,and requires much longer
Merchant’
s mid Grocer 's Department. 39
time in making. These bar rels may have boards over them tokeep out fi les and dirt . I f the retailer can give i t his attent ion,
by having a barrel of good cider vinegar to sel l out o f , he can
always keep it up, i f , when he draws out two or three gallonso f the vinegar , he will go to his cider , kept for the purpose, and
replace the vinegar with the older ; or in making with molassesand water or any other art icle, fill up wi th the same ; but takenotice, i f you forget or neglect , and draw your vinegar nearlyall out before you fill in, it does no t keep the point of sharpnessdesired , unless you have two or three barrels as mentioned in
Recipe No . 3.
Persons who have old sour cider on hand can in this way,or as menti oned in No . 6, have good vinegar from it immedrately, as i t comes around into vinegar much quicker than ’
new
cider.
7 . in Three Days W ithout Drugs—The philosophy of mak
ing vinegar quickly is this : The means that will expose thelargest surface o f the vinegar fluid , of a certain temperature,
to the air , will convert i t into vinegar in the shortest t ime; andas there is no way by which so great a surface can be exposedas by the shavings process, and at the same time control thetemperature, that plan has been adopted , as explained in the
wood cut accompany ing, and in the descri pt ive note :
Main cover , or loose boards .
Ving ar Fluid SpaceFalse to with tubes : and cord s hangingthrong i t
Center port ion of the tub . which sho u ld
be fi lled wi th the shavings to wi thin as
Inch o r two of the false top
Holes to let in ai r . .
The square project ions on the side o f theGenerator represent hoops.
Descr ipt ive Note—Those wishing to manufacture, to sell atwho lesale, will prepare a tub , o r square box , and arrange i tas shown in the accompany ing cut , knowing that the taller and
larger the tub , the quicker will the vinegar become good . Theair ho les are bored through every other , or every third stave .
around the who le tub . These ho les are to be about one foot ofeighteen inches from the bo ttom ; they must also be bored slanto
ing down as you bore inward , otherwise the vinegar would run
out and waste as i t drips down the side o f the tub . These tubsought to be from ten to twenty feet high , according to the quan
40 Dr. Chase’s Recipes.
t ity you desire to run of! daily. Now take beech maple or
basswood boards—and they are valuable in the order namedcut them off about eighteen inches in length ,
and plans thick.
heavy shavings f rom the edges, and i f they do not ro ll up and
s tay in nice ro lls, you must r oll and tie them up with small cord ;or clean corn
‘
cobs wi ll '
do ;'
but they will only last one season,
w hilst the shavings will last several years. I f cobs are used ,
they must be put in layers; each layer crossing the o ther , toprevent their packing too
'
close. Then wet o r seek them thoroughly in water , and fill up the tub or tubs with them , until youare within two '
o r three feet o f the top, at which place you willnail a stout hoop around , upon the inside o f the tub , which shallsupport the false top, which has been made and fitted for thatpurpose , through whi ch false top yen will have bored good sizedgimlet ho les about every two inches all over its who le surface.
through each o f which ho les a small cord,about four or five
inches in length , is to be drawn , having a knot t ied upon i ts
upper end to keep i t in p lace, and to prevent the vinegarfiuid from working out too fast . The size o f these ho les, and
the size o f the cord , must be such as to allow the amount of
vinegar being made to run ' through every twelve hours, o r if
t ime can be given to put i t up so o ften, i t may run throughevery six hours. Y ou will cork all around between the falset0p and the tub with cot ton, which causes the vinegar-unid .
hereafter to be described , to pass through the gimlet ho les and
drip from the ends o f the small cords, evenly, all over the shav
ings, otherwise i f the false top was not exactly level, the vinegarffiuid would all run o if at the lowest po int , down the side o f
the.tub
,and be a very long t ime in becoming good , whilst i f i t
dr ips slowly and all over and down through the shavings,i t
soon comes around into good vinegar . The ho les bored for
that purpose, in warm weather , oxidizes or acetifies the vinegarfiuld , by anord ing the two essential po ints o f quickly makinggood' vinegar ; that is, air and heat , without the expense o f a
fire to warm the fluid , o r room in which the vinegar is made.
Now here five one- inch ho les through the false top, one of
them through the center , and the others two-thirds of the d istance each way , toward the outside o f the tub , into which ho lesdrive as many pins, having a three-quarter inch ho le boredthrough them lengthwisemwhich . makes them tubes ; cut thetubes - o ff an inch below the top o f the tub , so as to be out o f
the way of the main cover or loose boards which will be thrownover the top o f the ~ tub for the purpose o f keeping out filesand dirt , and also to keep the heated ai r in
,which comes up
through the tubes ; this ai r becomes heated by the chem icalaction of the air upon the vinegarrfiui d as i t drips along downthrough the shavings in the tub , b ecoming so hot that it wouldbe uncomfo rtable to hold the hand therein. The space betweenthe false top and the cover is called the vinegar fiuld space,
and . it must be sufiiciently ,
.t ight -in the jo ints of the tub , or
box, to ho ld the fluid when put in. Now take a barrel o f goodvinegar and pour it into ,
the top of the tub , and let it dripthrough the gimlet ho les, from the cords, over the shavings. two
Merchant’
s and Grocer ’s Department. . 4 I
o r three t imes,each time putt ing in one gallon o f highwines,
o r two or three gallons o f older , as the case may be , whichsours the shavings and greatly helps the start ing process o f the
vinegar-making. Without the addit ion to the strength o f the
vinegar as it runs through , i t would part with nearly all o f i ts
own strength or acidity, to the shavings and thus lose i ts ownl i fe. I f you have not
,nor cannot obtain, vinegar to start with.
you must begin with weak vinegar-fluid and keep adding to i t
every time through until i t becomes very sour ; then you willconsider yourself ready to begin to make vinegar in doublequick t ime, by using any o f the fluids mentioned in the forego ingvinegar recipes. But manufacturers generally use highwinesthirty to forty per cent ab ove proo f , one gallon ; water , elevengallons ; but persons living a great distance from market willfind a cheaper plan by using ninety -eight per cent alcoho l , onegallon ; water , fifteen gallons ; either o f which make good vinegar , using yeast , o f course , with either art icle, from one pint toone quart to each barrel being made. Another tub or vat mustbe set in the ground , under the generator , or in a cellar , as thecase may be, to ho ld as much vinegar as the space between the
false and real top will contain, or as much as you wish to makeat one t ime ; from which . i t is to be carr ied up in buckets, (ora wooden pump having a leather sucker is quicker and easierto raise i t ) , to the top o f the generator, unt il i t becomes goodvinegar , which i t will do in the t ime ment ioned at the head ofthis recipe, if passed through the generator by the faucet everytwelve hours, which i t must b e ; and i f the tubs are fifteen or
twenty feet high , i t will only need passing through once, or
twice at most.Some will have no vinegar but that made from apple cider ;
then put in one-third water ,and i t makes vinegar as strong as
anybody ought to use ; but i f they will have i t at full strength.
make it so , only i t requires a little longer t ime to make.
I f those who have cider which has been standing a long’
t ime, and does not become vinegar , wi ll reduce it one-third withwater , and pass it through this machine, they will gr ind out firstrate vinegar in one or two days’ t ime. Sour beer o r ale, the ar
t ificial cider , also , i f i t gets sour,make good vinegar when
mixed with some other vinegar in making. Small beer . alsodrippings from sugar hogsheads in place o f mo lasses, etc. Nothing having sugar or alcoho l in i t should be thrown away , as allwill make good vinegar , which is as good as cash, and ought tobe saved—i f for no o ther purpose than to have the more to
give the worthy poor.
i t was at first thought to be absolutely necessary to makethe vinegar-fluid of about seventy-d ve degrees o f heat , and alsoto keep the room o f the same temperature ; b ut i t has been foundthat by keeping the heat in the tub by the false top and t he
loose cover , that in warm weather i t does very well withoutheat ing up the fluid , although it would make a litt le quickerwi th i t ; and i f desired to make in co ld weather , you must heatthe fluid and keep the room warm also .
i f families choose to try this plan , they can make all they
42 Dr. Chase’
s Recipes.
wi ll need in a keg not larger than a common churn, whi lst wholesalers wi ll use tubs as tall as their rooms wi ll admit.
The first merchant to whom I so ld this recipe, made all the
vinegar he could retai l by placing str ips o f board across the
centre of a whisky barrel, which supported the shavings in the
upper half only, allowing the vinegar to stand in the lower half ;as hi s room was so low, he could only use the one barrel and a
wash tub at the tap instead of the false-top and space as repre
sented in our cut ; it took him only a week to make it in thisway . I used the vinegar over a year . The strength of the fiuid
he used was good common whisky , one gal. ; water , four gals.
So it will be seen that all kinds of spirit. or articles containingspir it, can be made into vinegar .
Remark—I f you wish to make sugar into vinegar. do not at
tempt to run it through the generator, as i t forms mother in thatway , and soon fills up the litt le ho les ; but make i t by standingin a barrel, as mentioned under that head , No. 4.
8. Quick Process, by Stand ing Upon Shawn’ s—Take 4 o r 5hogsheads or casks, and set them side by side, having a faucet
near the bottom ; then fill up the casks full of shavings preparedas in the forego ing recipe, or clean corn-cabs, putting some turning shavings over the top, after having put on an old co ffee sackto keep the fine shavings from falling down among the coarse
ones ; this is to keep in the warmth ; now sour the shavings withthe best vinegar , by throwing i t on the shavings and lett ing it
stand half a day or so ; then draw o f! by the faucet at the bottom,
and throw i t on again, adding 1 qt. of highwines to each barreleach time you draw it off , as the shavings absorb the acid , andthe vinegar would become flat, but by adding the spirit the shav
ings become soured or acetified , and the vinegar gets better also .
When the shavings are right, take highwines 30 or 40 per cent
above proo f , 1 gal. ; molasses, 1 qt ; so ft water, 14 gala ; (riveror well water will do , but not as good for any vinegar ) and putit upon the shavings, and draw on and put on again from one to
three t imes daily unti l sufilciently sour to barrel up.
Mr . Jackson,a grocer o f Jackson, Mich. , has been making in
this way for several years. He uses also , sour ale, rinsings o f
sugar hogsheads, or the dr ippings, and throws this fiuid on theshavings, and draws o ff and returns from one to three t imes eachday unti l sufilciently sour to barrel up, which only requi res a
few drawings ; he then fills his barrels only two-thirds full , andleaves the bungs out summer and winter , and i f he finds a barrelis gett ing weak in strength , he puts in a quart o f highwines.
which recruits the strength, or gives it work again. which, as I
remarked before, i f you give him stock to work on, and air,he
labors—without both , he dies. Bear this in mind, and yourvinegar will improve all the time, no matter how, or of what i t ismad e. He fills the tubs only one-third or one-half full whenmaking , does not heat , but uses yeast , and only works them in
warm weather , and in winter fills the tubs with good winegar ,and lets them stand over unt il spring, when they are ready for
Merchant’
s cmd Grace/ s Depar tment. 43
This man, with five casks thus managed , has sold over three
hundred barrels o f vinegar in one season.
I t might not be amiss, in closing this long subject . to say
that when you have no vinegar to begin with in either o f the
processes, that i f you commence with the fluid quite weak at
first , i t begins to sour quicker than i f begun with at full strength ,
then as it begins to become sour , ad d more of the spir it , cider ,sugar , or mo lasses, etc unt il you get the desired po int o f
st rength . 80 you might go on unti l a swallow o f i t wouldstrangle a man to death, and remove every particle of skin f romhis throat.
BUTTE Ra—To Preserve Any Length of T imeF - First—workout all the buttermilk. Second—use rock salt . Third—pack in
air -t ight jars or cans. Fourth—keep in a coo l place, and you
wi ll have nice butter for years, i f desired to keep so long. A
short recipe, but it makes long butter .
Merchants,who take in more butter than they can sell dur
ing the warm months, can put it into jars and cover the jarwith about half an inch o f lard over the top of the butter , andplace i t in the cellar ; or they can put about an inch o r two o f
br ine in place o f the lard , and have i t do well , first working out
all the buttermilk which may remain, when bought in. I t wouldbe well for them to have their regular customers to furnish thembutter, to whom they furnish the r ight kind o f salt , as the rock ,
or crystal salt , does not conta in so much lime as the common ,
which is evaporated by art ificial heat . Let sugar , and saltpeter ,and all other peters, alone, i f you wish good butter , either for
epresent use or long keeping.
2. Making—Direct ions fo r Dairymem— I f butter makers or
dairymen wi ll use only shallow pane for their mi lk—and the
larger the surface, and the less the depth o f the milk the better—then put into each pan, before straining, 1 qt . o f co ld springwater to every 3 qts. o f milk, they will find the cream will beginto rise immediately , and skim every 12 hours, the butter will befree from all strong taste arising from leaves, or coarse pastur
age.
I t is a fact, also that high or up-land makes better butterthan when the cows are kept on r ich bottom pasturage. The
object o f the co ld water is double : it coo ls the milk, so thatthe cream rises before the milk sours, (for when mi lk be
;omes sour i t furnishes no more cream ,) and also improves theavor.
3. Storing—The (I ll ino is) Prair ie Farmer's Method .—First ,
work the buttermilk carefully from the butter ; then pack it
closely in jars, laying a thin cloth on top of the butter, then a
thin layer o f salt upon the cloth ; now have a d ry cellar , or makei t so by draining, and d ig a ho le in the bottom o f i t
,for each
jar , packing the dirt closely and t ightly around the jar , allowingthe teps of the jars to stand only an inch or so above the top of
the cellar bottom ; now place a board with a weight upon eachjar to prevent removing by accident . and all is safe.
Merchants who are buying in butter , should keep each d i fferent lot separate, by using the thin cloth and salt , thenanother
44 D r . CIzase’s Recipes.
cloth over the salt before putt ing in the next lo t , for mixedbutter will soon spo il , besides no t selling as well , and finallycover the top as before descr ibed . i f kegs o r barrels are used ,
the outside must be as well painted as possible to prevent out
side tastes, and also to preserve the wood.
FRU ITS TO KE E Pa—W ithout Loss of Co lo r o r Flavors—Toeach pound of rosin, put in 1 oz. of tallow , and 1 oz. of beeswax.
Melt them slowly over the fire in an iron kettle, and be careful
and not let it bo il. Take the f ruit separately and rub i t overwith whit ing o r fine chalk (to prevent the coat ing from adher ingto the fruit , ) then dip it into the so lut ion once and ho ld i t up a
moment to set the coat ing ; then pack away carefully in barrelsor boxes in a coo l place. When you dip o ranges o r lemons, loopa thread around to ho ld them ; for pears or apples, insert a
po inted st ick to ho ld them by, then cut i t o ff with a pair o f
sharp, heavy shears. O ranges o r lemons cannot be put in
boxes but must b e placed on shelves, as the accumulated weightwould mash them down.
I t is now a well established fact that art icles put up scienti f
leally ai r-t ight , may be kept fresh and fair fo r any length o ft ime, or unt il wanted fo r use. This composit ion makes good
sealing for air-t ight cans or bottles,pour ing i t around the top o f
the can cover , and dipping the neck o f the bo ttle into i t . A pat
ent has been secured for a composition fo r preserving f ruit , o fdifferent proport ions, however , from the forego ing , but the agent ,
at the O hio State Fair in 1859 ,had such poor success in selling
r ights at three do llars that he reduced the price to twenty-five
cents, and st ill but few would take ho ld o f i t , so that I think not
much more will b e done with the patent . I purchased twentyrecipes for one do llar , but finding his composition to st ick to
gether and tear o ff pieces wherever they touched each other , Iwent to work to improve it , as above. The patented proport ions are, rosin, 5 lbs lard o r tallow , 8 oz. ; beeswax ,
4 oz. The
patentee is John K. Jenkins, o f Wyoming, Pa and the patentwas issued December 8, 1858. I t does not work well on peachesor other juicy garden fruits.
EGGSa—To Preserve fo r W inter Use.—For every three gal
lons o f water , put in 1 pt . o f fresh slacked lime, and commonsalt pt mix well , and let the barrel b e about half full o f thisfluid , then with a dish let down your fresh eggs into i t , t ippingthe dish after i t fills with water , so they ro ll out without cracking the shell , for i f the shell is cracked the egg will spo il .
I f fresh eggs are put in, fresh eggs will come out,as I have
seen men who have kept them two , and even four , years, at sea.
A piece o f board may be laid across the top o f the eggs, and a
litt le lime and salt kept upon i t , which keeps the fluid as stron‘
g
at the top as at the bottom . This will not fail you. They mustalways be kept covered with the br ine. Families in towns and
cit ies by this plan can have eggs for winter use at summerprices. I have put up forty dozen with ent ire success.
The plan o f preserving eggs has undoubtedly come from a
patent secured by a gentleman in E ngland in 1791 , Jaynes, ofSheMeld , Yorkshire, which reads as follows
46 Dr. Chase’s Recipes.
Cayenne pepper, pulverized, at the rate o f 1 teaspoon each
alternate day to 1 dos. fowls.
“Last season, when I was with her , each morning she brought
in from twelve to fourteen eggs, having but sixteen hens in all.
She again and again exper imented in the matter by omitting to
feed wi th the Cayenne for two o r three days. The consequence
invar iably was that the product o f eggs fell on five or six per
day . The same effect o f using the Cayenne is produced in winter as in summer.
— Boston Transcript.5 . To Fry—E xt ra N ice—Three eggs ; flour, 1 tablespoon ;
m i lk, 1 cup.
Beat the eggs and flour together , then st ir in the milk. Havea sk illet with a proper amount o f butter in i t . made hot , fo r frying this mixture ; then pour i t in , and when one side is donebrown , turn i t over , cook ing rather slowly ; i f a larger quant ityis needed , i t will require a litt le salt stirred in
,but for this
amount . the salt in the butter in which you fry i t, seasons it
very nicely.
BURNING FLU ID—Seat In U i e.— A lcoho l, o f 98 per cent , 9
pte good camphene, 1 qt. , o r in these proport ions. Shakebr iskly , and i t will at once become clear , when without the shaking i t would take from 6 to 7 qts. o f alcoho l to cut the camphene ,
while with the least i t is the best.These propo rt ions make the best burning fiuid which can be
combined . Many put in camphor gum, alum , etc the first toimprove i ts burning qualit ies. the last to prevent explosion, but
they are perfect ly useless fo r either,f rom the fact that camphor
ad ds to the smoking propert ies, and nothing can prevent the gasar ising from any fluid that will burn, from explosion, i f the fire
gets to i t when i t Is confined . The only safety is in filling lampsin day t ime, or far from fire or lights ; and also to have lampswhich are perfect in their construct ion , so that no gas may leakout along the tube, or at the top o f the lamp ; then let who willsay he can sell you a recipe fo r non-explosive gas or fluid , you
may set him down at once fo r a humbug, ignoramus, or knave.
Yet you may set fire to this fluid , and i f not confined i t will notexplode. but will cont inue to burn unt il all is consumed . Families canno t make fiuid any cheaper than to buy i t . as the profitcharged on the alcoho l is usually mo re than that charged on
fluid ; but they will have a better art icle by th is recipe than theycan buy , unless i t is made from the same , and it is best for anyone, even the retailer
,only to make small quant ities at a t ime,
and get the freshest camphene possible. When made in largequant ities, even a barrel , unless so ld out very soon , the last partis not as good as the first , owing to the separat ion of the camphene f rom the alcoho l, unless f requently shaken , whilst beingretailed out .
INTE RE ST .—C omput ing by O ne Mult iplicat ion and O ne DI
vision. at any Rate Per cent —Multiply the amount by the
number o f days. (count ing 30 days to each month. )Divided by 60 gives the interest at 6 per cent.
Divided by 45 gives the interest at 8 per cent .
Merchant'
s and Grocéf’s Department.
Divided by 40 gives the interest at 9 per cent.
Divided by 36 gives the interest at 10 per cent.
Divided by 30 gives the interest at 12 per cent.
E xample at 3 months and 10 days, or 100 days, is
d ivided by 60 gives which is the interest at 6 per
cent ; o r divided by 45 gives interest at 8 per cent, etc.
i sold a gentleman, a miller, one o f my books the second
time, as some person sto le the first before he became fami liarwith the forego ing rules, which be admired too much to lose .
2. Method by a Single Mult iplicat ion.—Rule.
—To find the
interest on any gi ven sum o f money for any number o f years,
months or days. Reduce the years to months, add in the monthsif any , take one-third o f the days and set to the right o f the
months, in decimal form , mult iply this result by one-half the
pr incipal , and you have the interest required .
Example—The interest required on for 2 years,8
months, and 9 daysInterest on for 2 years
,3 months, and 9 days.
700
Answer required ,
The above example is at six per cent. Rule to obtain the
interest at any other rate : For seven per cent increase the'
interest at six per cent by one-sixth , for eight per cent by one
third, for nine per cent by one-half , for ten per cent by twothirds, for eleven per cent by five sixths, for twelve per cent
multi ply by two . Twelve per cent is the highest rate o f interestallowed by any State, except Minnesota, which , I believe, allowsfifteen per cent .
In po inting 0 3 , persons will observe to po int o f! as manyfigures in the product or answer as there are decimal po ints inthe multiplicand. The balance, or remainder , show you the do l
lars and cents.
CO UNTE RFE IT MO NE Y .—8even Rules for Detect ing;
First—E xamine the form and features or all human figures on
the notes. I t the forms are graceful and features distinct, examine the drapery—see i f the fo lds lie natural ; and the hair of thehead should be observed , and see i f the finest strands can
'
beseen.
Second — E xamine the lettering, the t itle of the bank, or the“
round handwr iting on the face of the note. O n all genuine bills,
the work is done with great skill and perfectness, and therehas never been a counterfeit but was defect ive in the letter ing .
Third .—The imprint , or engraver's name. By observing the
great perfection of the different company names in the even
ness and shape of the fine letters, counterfeiters never get the
imprint perfect . This rule alone,i f strictly observed , wi ll d o
tect every counterfeit note in existence.
Fourth— The shading in the back-ground of the vignette, or
over or around the letters forming the name of the bank, on a
48 Dr . Chase’s Recipes.
good bill is even and perfect , on ea counter ieit is irregular and
imperfect .Fif th -E 'xamine well the figures on the o ther parts o f the
note, containing the denominat ion, also the letters. E xaminewell the d ie work around the figures which stand for the denominat ion , to see i f it is of the same character as that which formsthe ornamental wo rk surrounding it .
Sixth—Never take a bill that is deficient in any o f the abovepo ints, and i f your impression is bad when you first see i t , youhad better be careful how you become convinced to change yourmind-
f whether your opinion is not altered as you become con
fused in looking into the texture o f the workmanship o f the
b i ll.
Seventh —E xamine the name o f the State, name of the bank ,
and name o f the town where i t is located . I f it has been ai
tered from a broken bank,the defects can plainly be seen ,
as
the alteration will show that i t has been stamped on.
lNKS—Black Copy ing, o r Wr it ing Fluid — Rain water , 2
gals gum arab le, $4 lb brown sugar , $4 lb clean copperas, $4lb . ; powdered nutgalls, 94 lb bruise all, and mix, shakingoccasionally for 10 days, and strain ; i f needed sooner , let it
steep in an iron kettle unt il the strength is obtained .
This ink can be depended upon for deeds o r records whichyou may wish some one to read hundreds o f years to come.
O xalic acid one-fourth 0 21 was former ly put in, but since the
use o f steel pens i t does not work well on them . I f not used as
a copying ink , one-fourth the gum or sugar is sumcient , as i t
flows more free without them .
2. Commo n Black.— Logw0 0 d chips, 1 lb bo il in gals.
o f water until reduced to 2 qts pour cit,and repeat the bo iling
again as before ; mix the two waters , 1 gal. in all ; then ad d
b i -chromate of potash, 55 oz. ; prussiate o f potash , 34 os. ; prussiate o f iron (prussian blue) , i f. oz bo ll again about 6 minutes
,and strain and bott le for use.
You will .find none o f the guminess about this ink that isfound in that made f rom the extract o f logwood ; yet i t is not
presumed that this will be as durable as the gall inks, for deeds,
records, etc. , etc but for schoo ls and common use, i t is as goodas
. the most cost ly inks. This copy was prepared with i t , whichwas made two years ago .
3. Red—The Very Best . -Take an ounce vial and put intoi t a teaspoon o f aqua ammonia, gum arable the size o f 2 peas.
and 6 grs. No . 40 carmine, and 5 grs. No . 6 o r 8 carmine also ;fi ll up with so ft water and i t is soon ready for use.
This fo rms a beaut iful. ruling ink . I so ld the book in the
P ike County Bank,I ll. , from the fact that this ink was so much
better than that which they ' could get of any o ther make.
Speaking o f banks, makes -me think o f what a gentleman o f
Michigan City , Ind to ld the about a black ink for banking pur
poses which would never fade, composed o f two art icles only :I ron or steel filings and simple rain water , exposing i t to the
Marchant’
s and Grocer/ 3 Depar tment. 49
sun for a good length o f t ime ; pale when first written with, butbecom ing very b lack.
I have never thought to try i t , but now ment ion i t , for fear i tmight be good, and lost to the world , unless now thrown to the
public.
4. Blue— Take sulphate of indigo and put into water untilyou get the desired depth o f color ; that so ld in little boxes forblueing clothes is the art icle desired.
This does well for schoo l children, or any wr iting not o f im‘
portance to keep ; but for bookkeeping i t is not good , as the
heat o f a safe in a burning bui ld ing fades away the co lor.
5. indel ib le.—N itrate o f si lver , 11 grs. ; disso lve i t in 30
grs (or about a teaspoon) of water o f ammonia ; in 85 grs. (orteaspoons) of rain water , disso lve 20 grs. o f gum arab le
When the gum is disso lved put into the same vial also 22 grs.
o f carbonate o f soda, (sal
-soda. ) When all is well disso lved,mix both vials, or their contents, and place the vial containingthe mixture in a basin o f water , and boi l for several minutes,or unt il a black compound is the result . When co ld it is readyfor use. Have the linen or other goods starched and ironed,and perfect ly d ry ; then write with a quill pen.
I f twice the amount is made at a t ime i t will not cost anymo re, as the expense is only from the trouble o f weighing, so
litt le is used o f the mater ials. So ft soap and bo il ing cannot
eitace i t , nor years of wear . Use only glass vessels.
6. Powder—Black.—Sulphate o f copper , 1 d r . ; gum arable,
54 os. ; copperas, 1 oz nutgalls and extract o f logwood , 4 ozs.
each ; all to be pulver ized and evenly mixed —Scient ific American.
About one oz. o f the mixture w i ll be required to each pint ofboiling water used. I t will be found a valuable co lor for boot ,shoe and harness-edge, also . I t should stand a couple o f weeksbefore using, or it may be steeped a few hours i f needed sooner .
HO NE YS.—A rtlfleia| Cuba Honey .
—Good brown sugar , 10
lbs. ; water , 1 qt o ld b ee bread honey in the comb , 2 lbs
cream o f tartar , 1 teaspoon ; gum arab le, 1 oz. ; o i l o f peppermint , 3 drops ; o i l o f rose, 2 drops. Mix and bo il 2 or 3 minutesand have ready 1 qt. more of water in which an egg is put wellbeat up ; pour i t in, and as i t begins to bo il , skim well, removefrom the fire , and when a li ttle cool , ad d 2 lbs. of nice bees'honey and strain.
This is really a nice art icle,looking and tast ing like honey.
i t has been shipped in large quant ities under the name o f“Cuba Honey.
”I t will keep any length o f t ime as nice and
f resh as when first made,i f sealed up. Some persons use a
tablespoon o f slippery elm bark in this amount , but it will ferment in warm weather , and r ise to the top, requir ing to be
skimmed off . I f it is to b e used only for eat ing purposes, thecream-o f-tartar and gum arab le may be le ft out, also the old
bee-bread honey, substituting for it another pound o f nicehoney.
2. Domest ic Honey .-Co ii ee sugar , 10 lbs. ; water , 3 lbs. ;
5" Dr . Chase’: Recipes.
cream of tartar , 2 ozs strong vinegar , 2 tablespoons ; the
white of 1 egg well beaten ; bees’ honey, $5 lb Lubin’
s extract
o f honeysuckle, 10 drops.
F‘irst put the sugar and water into a suitable kettle and
place upon the fire ; and when luke-warm st ir in the cream of
tartar , and vinegar ; then continue to ad d the egg ; and when thesugar is nearly melted put in the honey and st ir unt il i t comesto a bo il
,take i t off , let i t stand a few minutes, then strain, ad
ding the extract o f honeysuckle last , let stand over night , andi t is ready for use. This resembles candied honey, and is a
nice thing.
3. E xcellent Honey .—An art icle suitable for everyday use is
made as fo llowsGo od common sugar , 5 lbs water 1 qt . ; gradually br ing it to
a bo il , skimming well ; when coo l , a i d 1 lb. bees’ honey and 4
drops of peppermint essence.
I f you desire a better art icle, use white sugar and one-halfpint less water and one-half pound more honey. I f i t is desiredto give i t the repy appearance o f bees’ honey , put into the waterone-fourth ounce o f alum .
4. Premium Honey.-Common sugar , 4 lbs water , 1 pt let
them come to a bo il . and skim ; then ad d pulverized alum , $4 os. ;
remove from the fire and st ir in cream o f tartar $5 oz. ; and
water or extract o f rose , 1 tablespoon ,and i t is fit for use.
Th is took the premium at an O hio State Fair . We use the
recipes for common sugar and the one using Lub in’
s ext ract o f
honeysuckle, and desire nothing better .
JE LLI E S—W lthout Fruit — Take water , 1 pt . and ad d to it
pulver ized alum, $4 oz and bo il a minute or two ; then ad d 4
lbs. o f white crushed or co ffee sugar , continue the bo iling a lit
t le, strain while hot ; and when co ld put in half o f a two sh i llingbottle o f extract o f vani lla, strawberry, or lemon, or any other
flavor you desire for jelly.
This will make a jelly so much resembling that made fromthe juice o f the fruit that any one will be astonished and whenfruit canno t b e got , i t will take its place admirably. l have hadneighbo rs eat o f i t and be per fectly astonished at its beauty and
palatableness.
BAKI NG PO WDE RS—W lthout Druge.— Baking soda, 6 ozs
cream o f tartar , 8 oz first d ry them f rom all dampness byputt ing them on a paper and placing them in the oven for a
short‘
t ime, then mix and keep d ry . in bottles or boxes.
The proper amount of this will be about one teaspoon to
each quart o f flour being baked . Mix with co ld water , and
bake immediately . This contains none o f the drugs generallyused for baking powders ; i t is easy made,
and does no t cost
over half as much as to buy them already made. This makesbiscuit very nice without milk or sho rtening. Y et i f milk is
used , of course it would be that much r icher . The main oh
ject o f baking powders is for those who are Keeping bach ,
"
as i t is called, or for those who are far from civilized conveni
ences, and for those who prefer this kind o f bread or biscuit to
Merchant’
s and Grocer 's Depar tment.
that raised with yeast or sour milk and saleratus. i stand
among the latter class.
MO UTH GLUE—For To rn Paper, Notes, E ta—Any quan
t ity o f glue may be used , with sugar , only half as much as of
the glue.
First disso lve the glue in water , and carefully evaporate as
much of the water as you can without burn ing the glue ; thenadd the sugar ; i f desired to have a very nice article, use gels
;
tine in place of the glue, and treat in the same manner ; whenthe sugar is disso lved in the glue pour i t into moulds or a pan
and cut i t into squares. for convenience. before i t gets too hard .
This disso lves very quickly by placing the edge o f a piece in the
mouth,and is not unpleasant to the taste,
and is very handy foroffice or house use. Use to stick together torn b i lls, paper . etcby so ftening the edge o f a piece, as above, then touching the
parts therewith and pressing together for a moment only .
PUBLISHE RO ’ MANUFACTURE RS' AND WO RKSHO PREC IPE S.
Amber, Art ificlaia—Disso lve shellac in an alkaline lye ; thenmix with a so lution of chlor ine unt il the lac is entirely precipitated . Wash in water and heat gently til l i t runs clear . I t canthen be mo lded.
Art ificial Go lda—Plat inum , 7 parts ; copper , 16 parts ; zinc, 1
part ; fuse together . Said to be best imitat ion of go ld yet d iscovered ; resists acids and will no t easily tarnish .
Cotto lene and Cottosuet are made as fo llows : Cotton o il, 60lbs o leostear ine,
40 lb s. Do no t bleach , the co lor should be
yel low. Melt together at 180 degrees F mix and filter into cans.
Cheese or Butler Co lo r ing—Potassium carbonate , 1 part ; ro llannatto , 1 part ; digest 1 day in 10 parts water . Filter and ad dwater i f necessary . I t is perfectly harmless.
Composit ion for P icture Frames, inter ior O rnaments, E terBo i l 2 lbs. resin, 1 gill Venice turpent ine, 1 pint linseed o i l. D isso lve ln ano ther vessel 1 lb. glue in 1 gal. water . Mix all and
bo il until water is evaporated , then add pow'
d whiting unt i l themass has the consistency o f so ft putty. Mo ld while warm.
Chew ing Gums—Melt parafilne , with a little o live o il and
glycer ine together ; ad d a few draps of o i l of wintergreen or
sther suitable fiavor .
Black E namel f o r Bicycles, E tca—Asphalt , 40 oz bo iled linseed o i l
, $5 gal l itharge, 6 os.
'
now'd zinc sulphate, 4 oz red
Med , 6 oz. Melt the asphalt , ad d the others ; bo il 2 hours ; sti r i n
5 oz. fused dark amber gum and 1 pint hot linseed o il ; bo il 2sours more. When thickened , remove from the fire, and thin«Nth 1 gal. turpent ine.
Butter ine o r O ieomarger ine.—Beef suet washed in warm and
a f terward co ld water is melted in a pan at 120 deg. F then coo ledC I OWIY and kept 12 hours at 70 deg. I t is then pressed betweensloth i . to remove the stear in o r so lid part ; and the o il (about halfo f the or iginal suet ) is mixed with milk , viz 20 lbs. cleomar. !er ine,
4 qts. milk , 3 qts. water , a litt le annatto , to co lor ; car
ionate o f soda and salt to taste. I t is then mixed at a temperature o f 70 d eg . and coo led on ice .
Flavo r ing f or C igars and Tobacco .—Mo isten ordinary cigars
with a strong t incture o f cascarilla,adding a little gum benzo in
and storax . Infer ior tobacco may b e fiavored by using the following : 2 oz. cinnamon ; 4 oz. tonka beans ; 1 qt . rum. Gr indfine and macerate. A strong infusion o f cascar illa alone alsogives an excellent flavor ing.
Fi llers f o r Wood - E qual parts Japan, bo iled linseed o i l and
turpentine, and one half that quant ity o f d ry starch . Mix and
apply with sponge or flannel . Dry 48 hours and rub with No . 0
sandpaper . Make second application , and when d ry rub witht icking over a block o f wood
,unt il the wood is per fectly smooth .
Stain and finish up in any desired style. Use no co lor for oak ,
Fly Po ison—White arsenic, 1 dram to 1 pt. water . Sweetenwith sugar or mo losses ; place in a saucer . To make fiy paper ,
saturate it in this so lut ion and d ry .
St icky Fly Papers—Bo iled linseed o il, 1 fiuid dram ; resin, $6lb. Melt , and ad d a l ittle honey. Soak the paper in strong alumwater , dry , and apply the
mass between blott ing paper and subject while in the molds togreat pressure.
Japanning.—The art icles are varnished and then heated to
250 to 300 deg. Fah. This dr ives o i! the vo latile parts o f the
varnish and gives a high po lish .
Lard Compound .—A good imitation. Cotton o i l, 60 lbs de
odor ized hog’
s fat , 20 lbs. ; tallow ,10 lbs. ; o ieostearine, 10 lbs.
Lacquer fo r i ron, Cheap.— Asphaltum. 10 parts ; resin, 3 parts ;
M pb lack, 1 part ; petro leum, 25 parts. Mix and set In a warmplac
e
?for a few days. stirr ing occasionally unti l disso lved ; then
s a n.
Liquid Glue or Muci lagea—Disso lve 1 part clear glue in 1 partwater and 1 part strong vinegar , adding $4 part alcoho l and a
little alum .
Muci lage, Cheap.—Dextr ine (Brit ish gum) disso lved in hot
water to the proper consistency ; ad d a little acet ic acid and a
few drops o f clove o i l.
Carbon Paper.—Melt 10 parts o f lard , 1 part wax and mix with‘
ammlack to form a so ft paste. With a brush saturate one sideof unglazed paper . Remove the excess and press. For other
solors use the anilines.
Tracing Paper.— Saturate thin writing paper with benzine ;
coat st ance with varnish by immersing. To make the varnishuse bo iled , bleached linseed o il, 20 lbs. ; lead shavings,
1 lbsine oxide ,
5 lbs Venice turpentine, $5 lb. Mix and bo il 8 hours.
A fter cooling strain and add 5 lbs. white copal , $5 lb. gumsandarac.
Papier Mache.—Grind waste paper to a fine pulp with lime
«rater and a little gum dextr in. Press it into form in mo lds ;coat with linseed o i l ; bake with high temperature and varnish .
For ornament ing wood . etc mix the pulp before mo ld ing withkao lin , chalk or fresh slacked lime. To waterproo f i t , ad d sul
chats o f iron, quick l ime and glue. Ad d borax and phosphate o f
rod s to render incombustible. The product is very light and
murab le. I t may be lacquered and decorated after finishing.
Neatsfoot O i l is obtained from bo iling the feet of cattle. The
feet are bo iled and the o il skimmed o ff . I t is refined by filtering.
Sometimes the marrow fat o f the bones is added .
Potato Starch. Grate or gr ind the tubers to a mush ; mix withwater in a tub and strain the milky fluid through a cloth . The
starch sett les to the bottom and may be cleaned by repeat ingthe process and then drying. The residue when bo iled can be
m i xed with the feed o f hogs, poultry or cattle.
Printers' Ro i iers.-O ne part best glue, 1 part con. glycer ine.
Disso lve the glue in water , in a water bath , and gradually ad d
the glycer ine. Bo il and sti r unt il water is driven o ff , then cast
in well-o i led brass molds. Another : 8 lb s. glue, 7 lbs. mo lasses ;bo il and mo ld as above. Another : lbs. glue, gals.
mo lasses, 1 lb. India rubber disso lved in old o f turpent ine, 2 oz.
Venice turpentine, 2 oz. glycerine, 4 oz. vinegar . Bell and mo ldas above.
Roofing, Fireproofa—Fifteen pounds sifted unslacked lime.100 lbs. coal tar. Bo il together and apply hot to the surface o f
the ro o fin i! paper I t f o rm s a very dou ble. glazed sur face
Rub ber Stamp Psde—A tin box filled with the fo llowing composit ion makes an ever last ing art icle : 1 part gelat ine, 1 partwater , 6 parts glycerine, and 6 parts co lor ing matter . Theco lor ing inks are as fo llows: black, 1 part gelatine (glue ) , 3 partslampb lack o r si llius black or logwood extract , 10 parts glycer ine,
1 par t alcoho l, 2 parts water , 1 part Venetian soap,1-5 part sali
cy lic acid . For red , blue or vio let use aniline co lors in place o f
b lack (2 parts) . Fi ll the t in in same way as in making “Hekto
graph , which see. A d d the co loring before fi lling.
Shoe Biaeklng (good and cheap) .— 1 lb. ivory black, 1 lb.
mo lasses,8 tablespoonfuls sweet o i l. Disso lve 1 oz. gum arable
in 2 qts. o f vinegar with $4 lb. vitr io l ; mix together.
Cherry Sta in for Furniture, E tea—Rain water , 3 qts annatto ,
4 oz. Bo il in a copper kettle t ill the annatto is disso lved ; ad da piece o f po tash the size o f a walnut. Keep on the fire one-halfhour and bottle for use. Af ter staining the art icle give i t a goodcoat of varnish.
Rosewood Sh im—A lcoho l , 1 gal. ; camwood , 2 oz. Set in a
warm place twenty-four hours. Add extract o f logwood , 3 or
aqua fort is,1 oz. When disso lved it is ready for use.
R emarks.— I f soda fo untain propr ieto rs and other dispensers
o f temperance dr inks will fo llow the direct ions which followand make some o f the ar ticles, they and their customers will bebetter pleased than by purchasing the ordinary manufacturedar ticles of the day ; and families will find them equally applicab le to their own use.
O ttawa R oo t Been— 1 oz . each sassafras, al lspice, wintergreen and yellow deck ; oz. each wild cher ry bark, cor ianderand hops; 3 quarts mo lasses. Pour bo i ling water on the above:let stand 24 hours ; strain and then bo t t le.
Lemon Juice, Ar t ificial.— C itr ic o r tar tar ic acid 2 $4, oz gumarab le, $4; os. ; f resh lemon peel , 93 oz. loaf sugar , 2 oz bo il ingwater , 1 qt . Macerate unti l co ld and strain.
Sarsapar illa Mead— A n E xcellent Summer dr ink— Bo il $5lb Span ish sarsapar il la 5 hours in 1 gal. water , ad ding water as
i t evaporates. Strain and stir in 8 lbs. sugar and 5 oz. tar tar icacid.
Vichy Water .— Fo r 1 0 gals , m ix with the water sodium car
bonate, grains ; sodium chlor ide, 112 grains ; po tassiumchlor ide, 141 grains ; sodium bromide, 10 grains ; sodium silicate,
grains ; l ithium carbonate, 11 grains ; calcium chlo r ide, 736
grains ; magnesium chlor ide, 308 grains ; bar ium chlor ide, 61 ;grains ; aluminum chlor ide, grains ; iron chlor ide, o f
a grain.
Ginger Ale Coo ler .—I nto a large glass place the juice o f one
lemon ; 1 teaspoonful powdered sugar ; 1 bott le ccid ginger ale.
St ir , decorate with fru it and serve.
Boston Co o ler .— I n a large glass put skin o f one lemon ; 3
lumps of ice ; 1 bott le sarsapar i l la ; 1 bo ttle ginger ale.
O yster Cockta i l.— Three dashes lemon juice in a tumbler ;1 dash tobasco sauce ; 1 d ash tomato catsup ; 6 oysters with theirliquor ; pepper and salt to taste. Stir well and serve with smallfork in the glass.
So d a Cockta il .— Three lumps ice in a large glass ; 1 tea
spoonful sugar 3 dashes A ngostura bitters ; fill with lemon soda
and st ir .
Ci d er to Preserve — A d d oz . , sulphite o f l ime to each
gallon of elder . (Used by pro fessional cider makers. )R ye Co llee—“Hun t
’s Break fast Powd er .
"— R ye roasted witha l itt le butter and ground fine. An excellent subst itute for
coffee. Bo i l thoroughly.
Co coa—Cheap Subst itutes—Chop beet roo t fine and d ry in
a close pan over the. fire. Then roast with a little fresh but terunt il i t can be ground .
0 rangead e .— F ill large glass hal f ful l fine ice ; 1 heaping
teaspoonful powdered sugar ; juice o f 1 orange. F ill up withwater ; shake,
decorate with fruit and serve with straws.
56
Temperance Dr inks,Candies
,I ces, E tc. 57
Sod a Nectar (Mo rning Laxat i ve ) —Ju ice of one lemon in
large glass ; fill glass 94 ful l o f carbonated water ; 1 teaspoonfulsugar ; mix and add $6 teaspoonful o f bicarbonate of soda ; dr inkwhile foaming.
R ocky Mo untai n Coo ler .— Beat up 1 egg in large glass; ad d
$5 tablespoonful powdered sugar ; juice o f 1 lemon ; fill up withcold cider ; st ir , grate nutmeg over top and serve.
Hand ling Mineral Waters— Keep m ineral waters at a tem o
perature of 40 to 50 degrees to minimize the l iability o f explo
sion when opening.
Apple C id er , to Keep Sweet , w i th b ut Tr ifi ing E xpense .— Two
things are abso lutely necessary to preserve cider in a
palatable state for any considerable t ime ; that is, to clear i t
o f pomace,and then to keep i t in a coo l place, and the coo ler
the place the better . And then i f kept air-t ight , by bott ling ,
it is also better , but farmers canno t take the t ime nor expenseo f bott ling. Some persons leach i t through charcoal , and oth
ers hell, o r rather scald and skim , to get clear o f the pomace.
In the first place, elder , that is designed to keep over winter ,should be made from r ipe, sound , sour apples only, and con
sequently i t will be gett ing cool weather , and less likely to
ferment . Then when made :Stand in open casks or barrels, and put into each barrel
about 1 pt. each of hickory (i f you have them ; i f not , otherhard wood) ashes and fresh slacked lime ; stir the ashes and
lime first into 1 qt. o f new milk ; then st ir into the elder . I t
will cause all the pomace to rise to the sur face, from whichyou can skim i t as i t rises, or you can . let i t remain about 10hours, then draw o ff by a faucet near the bottom , through a
strainer , to avo id the hardened pomace.
I t is now ready for bott ling, or barreling,i f too much
trouble to bott le. I f you barrel i t , i t has been found essent ial tosulphur the barrel. The sulphur ing is done by dipping co tton
cloth into melted sulphur , and d rying i t ; then cutt ing intostri ps about two by six inches. Put about three gallons o f
elder into the barrel ; fire one end o f the str ip o f the sulphuredcloth , and introduce it into the bungho le, and ho ld i t by meansof the bung, givi ng i t ai r sufficient to let it burn, keeping thesmoke in as it burns. when you will push the hung in t ight andshake the barrel unt il the sulphur-gas is absorbed into the
elder ; then fill up the barrel with cider , and i f not already inthe cellar , place i t there, and you have accomplished the twopo ints first spoken of . I f the above plan is too much labor ,
get o i l barrels, i f possible, to keep your cider in (as vinegarcan scarcely be made in an o n barrel) , the o il coming out
forming an air-tight coat on the t0 p o f the elder in the barrel .O r
5 . Make your cider late in the fall , and when made put
into each barrel , immediately, ground mustard , $5 lb salt , 2os. ; pulverized chalk , 2 oz. stir them up in a little o f the
elder , then pour into the barrel and shake well.
58 Dr. Chase’s Recipes.
I have drank cider , kept in this way , in August which wasmade in ear ly spring ; i t was very nice.
6. I have had cider keep very nice, also , by keeping in a
coo l cellar and putting into each barrel :Mustard seed, 2 os. ; allspice, 2 os. ; sweet o i l
, $6 pt. , and
alcohol, 1 pt. only.
A lways ship your older , i f you have cider to ship, late in
the fall , or early in spring , fo r i f taken out o f a coo l cellar inho t weather i t is sure to start fermentat ion I f wanted for
medicine, proceed as in the fo llowing recipe7 . To Prepare for Med icine— To each barrel o f elder just
pressed from ripe, sour apples, not wateredTake mustard seed, unground , 1 ih. ; isinglass, 1 os. ; alum
pulverized,1 os. ; put all into the barrel ; leave the hung out
and shake or stir once a day for four days ; then take newmilk , 1 qt. , and half a dozen eggs ; beat well together and put
them into the cider and stir or shake again, as before, fo r 2
days ; then let i t settle unt il you see that i t is clear , and drawo il by a faucet.
And i f you wish to use in place o f wine, in medicine, putit into bott les but i f designed fo r family use you can barrelit , bunging i t tight , and keep coo l, o f course, and you wi llhave a very nice article, i f the elder was not made too near a
well or running stream of water ; but i t is found that i f madetoo near these the elder does not keep. Judge ye why !
In some parts of E ngland , by using only ripe, sound apples,let ting i t work clear , racking o ff about twice, bott ling , etc.,
etc cider is kept from twenty to thirty years. When cider isdrawn off and bottled , i t should not be corked unt il the next
day after filling the bot tles, as many of them will burst. Thenlay on the sideSY RUPS.
—To Make the Various Co lon —Powder cochineal ,1 os. ; so ft water , 1 pt . ; bo i l the cochineal in the water for a
few minutes, using a copper kettle ; while bo il ing, ad d 30 grs.
of powdered alum and 1 dr . o f cream o f tartar ; when the co l
o ring matter is all out o f the cochineal, remove i t from the
fire, and when a l itt le coo l, strain, bo tt le and set aside for use.
This gives a beautiful red , and is used in the strawberrysyrups only. Co lored rather deep in shade. Pineapple is leftwithout co lor . Wintergreen is co lored with t incture o f camwoo d (not deep ) . Lemon and ginger with tincture o f tur
meric. (See Tinctures. ) The two last named syrups are notco lored high—a light shade only.
2. A rt ificial, Var ious FIavo ra—The groundwork of all sy r
ups ought to be the same, i. 9 Simple Syrup ; to make i t , takelbs of the best co ii ee sugar , which is found not to crystal
ize. and water , 1 pt . , o r, what is the same, 60 lbs. sugar , water3 gals.
Dissolve the sugar in the water by heat , removing any scumthat forms upon it , and strain while hot. Th is can be kept ina barrel or keg, and is always ready to flavor , as desired .
3. Raspberry.—Is made as fo llows :
Temperance Drinks, Cand ies, I res, E tc.,59
1 gal. white syrup ; $5 os. essence o f raspberry ; 95 oz. t incturetartaric acid . Mix well and bottle.
move Sym pf—Quintessense o f cloves 30 drops; 1 pint simple
syrup. Bo tt le and shake.
‘
Syrup o f Nectar .—E ssence o f nectar $5 teaspoonful ; 1 pint
simple syrup. Bottle and shake.
O range Syrup.— T incture o f o range peel 2 oz. ; 1 pint simple
syrup. Bottle and shake.
P ineapple Syrup.—E ssence o f pineapple, 1 oz. ; tartar ic acid ,
$5 oz. ; 1 gallon white syrup. Mix wel l and bott le.
Van illa Syrup.— E xtract o f vanil la, $5 oz. ; 1 gallon white
syrup. Mix well and bottle.
W ild (merry Syrup.— Steep 4 oz. wild cherry bark 36 hours
in 1 pint co ld water . Then press, add $5 lb. white sugar ; strainand battle.
Banana Syrup.—E ssence o f banana, 1 oz. ; lemon extract 6
drops ; 1 gal. white syrup. Mix and bott le.
O rgeat Syrup.—Sweet almonds, 3 oz. ; bar sugar , 3 oz . ;
bitter almonds, $5 os. ; pulver ized gum arab le, $5 lb . Mash to
gether slowly ad ding water up to 1 qt. Strain, adding two
gal lons syrup and bottle.
Cher ry Syrup.—Take six pounds o f cherr ies and bruise them ;
pour on pints hot water and bo i l for 15 minutes ; strainthrough a fiannel bag and add 3 lbs. o f sugar bo i l half an houror more or unt i l the liquid will sink to the bottom of a cup o f
water (try i t with a teaspoonful of the l iquid ) ; then turn intojel ly cups and cover with paper dipped in the white of an egg.
A syrup may thus be prepared o f any f ruit.To Prepare and Dr ink.
— Put a spoonful o f the jel ly in a
glass o f water and let i t stand about 10 minutes. Then sti r i t
up and fill with pounded ice. Currants and raspberr ies mad einto ‘
shrub furnish a pleasant and coaling dr ink when mixedwith ice water .
Sulphur ic Aci d Beverage— Take o f dilute sulphur ic acid and
concentrated infusion of orange peel each 12 drachms; syrup of
orange peel five fiuid ozs. This is added to two gallons of water .
A large wineglassful is taken for a draught , mixed with moreor less water according to taste. I t is a harm less dr ink eveni f taken in considerable quant it ies and is very refreshing in hot
weather .
Lemon Syrup, Common—Was fo rmer ly made by d isso lvingfour pounds o f crushed sugar in one quart of water . by boi ling,
and adding three ounces of tar tari c acid and fiavor ing with the
o i l of lemon ; but i t is best made as fo llows :Co ffee sugar , 8 lbs. ; water , pts dissolve by gent le heat .
and ad d citr ic acid 3 oz and flavor with o il or extract of lemon .
See “E xtracts.
”
O r a very nice lemon syrup is made as fol lows : Take citr icacid
n
in powder, $4 oz. ; o i l o f lemon, 4 drops; simple syrup. 1
qua
Rub the acid and o i l in three or four spoonfuls of the syrup ,
then add the mixture to the remainder , and dissolve with ger
tie heat . Ci tr ic acid is not as likely to cause infiammation M
Dr. Chase’
s Recipes.
the stomach as the tartaric, hence i ts better adaptation to syr
ups calculated for dr inks, and especially in disease.
9. Lemon Sy rup.—To Save the Loss of Lemons—Where
you have lemons that are spelling or drying up, take the insideswhich are yet sound, squeeze out the juice, and to each pintput lbs. white sugar and a little o f the peel ; bo il a few minutes, strain and cork for use.
This will not require any acid , and oneohalf tea-spoon o f
soda to three-fourths o f a glass o f water with two o r threetablespoons o f syrup makes a foaming glass. Some personsthink they ought to put In water , but i f water is added thesyrup will no t keep as well , and takes more o f i t .
10. Soda Sy rup, W ith o r W ithout Fountains.—The common
or mo re watery syrups are made by using leaf or crushed sugar ,
8 lbs. ; pure water 1 gal. ; gum arab le, 2 oz. ; mix in a brass or
copper kettle ; bo il until the gum is disso lved , then skim and
strain through white flannel , after which ad d tartar ic acid ,
oz. disso lved in hot water ; to flavor use extract o f lemon ,
o range, rose . pineapple , peach , sarsaparilla, strawberry, etc
$5 oz. to each bo ttle, o r to your taste.
Now use two or three tablespoons o f the syrup to threefourths o f a tumbler o f water and one-half teaspoon o f supercarbonate o f soda
,made fine ; stir well and be ready to drink , o r
use the soda in water as ment ioned in the“Imperial Cream
Nectar ;"
the gum arab le, however , ho lds the carbonic acid so
i t will not fly o i! as rapidly as common sod a. The above is to
b e used without fountains ; that is, to make i t up as used in
glasses or for the cheaper f ountains, which have an ounce of
super-carbonate o f soda to the gallon of water ; but for the
f ountains which are charged ,in the cit ies, with carbonic acid
gas, no acids are used in the syrups.
11. Cream Sod a, Using Cow's Cream, fo r Fountaine—N ice
loaf sugar, 5 lbs sweet r ich cream , 1 qt . ; water , gills ;warm gradually so as not to burn ; extract of vanilla, $5 os. ;
extract o f nutmeg, $4, oz.
Just br ing to a bo iling heat , for i f you cook i t any lengtho f t ime it will crystalize ; use four or five spoons o f this syrupinstead of three, as in other syrups. I f used without a fountain,
tartaric acid , one-quarter pound , is added . The tendency o f
this syrup is to sour rather quicker than than other syrups, buti t is very nice while i t lasts ; and i f only made in small quantit i es and kept coo l, i t more than pays fo r the trouble of makingo ften.
12. Cream Soda, Without a Fountain.—Co ifee sugar , 4 lbs
water , 3 pts nutmegs grated , 3 in number ; whites o f 10 eggs
wel l beaten ; gum arab le, 1 oz o il of lemon, 20 drops ; or ex
t ract equal to that amount . By using o ils of other fruits you
can make as many flavors from this as you desire or prefer .
Mix all and place over a gentle fire, and st ir well aboutthirty minutes ; remove from the fire
,strain and divide into
two parts : into one-half put supercarbonate of soda, eigh to unces ; and into the other half put six ounces tartaric acid
62 Dr. Chose’s Recipes.
and as it gets coo l begin to throw up the edges and work it: bypulling on a b ook or by the hand, unti l bright and glisteninglike go ld ; the hands should have a litt le flour on them occa
sionally ; now keep the mass by a warm stove (i f much is madeat one t ime) and draw it into stick size, occasionally ro llingthem to keep round, unti l all is pulled out and co ld , then withshears clip a litt le upon them, at proper lengths for the st icks,and they wi ll snap quickly while yet the stick will bend ; no
co lor , no butter , no lard or flavor is used or need be, yet anyo i l can be used for flavor ing,
i f desired , when poured out to coo l.Sugar left ln molasses barrels works very nicely in this
preparation. Pulverised white sugar sprinkled amongst i t willprevent it from st icking to gether.
2. Candy Perfect ly White.-I f desired to have candy that
is perfectly white, proceed as fo llows :Best coffee sugar, 2“ lbs. ; the nicest syrup, pts. ; bo i l
very carefully, unti l when tried as above it crisps like egg shells,
or files like glass; then draw and work upon the hook until verywhi te.
3. Mo lasses Candy Without Swan—Porto Rico mo lassesbo iled and worked as above, has a cream shade accord ing to
the amount o f pulling, and most persons prefer i t to the mixtureof sugar and mo lasses, as in the first .4. Popco rn Balls—Pop the corn, avoiding all that it no t
nicely opened ; place $5 bu. of the corn upon a table or in a
large dripping pan ; put a litt le water in a suitable kettle withsugar , 1 lb and boil as for candy, until it becomes quite waxyin water , when tried as for candy ; then remove from the fire
and dip into i t 6 to 7 tablespoons of thick gum solut ion, madeby pouring bo iling water upon gum arabic, over night , or somehours before ; now dip the mixture upon d i fferent parts of the
corn, putting a st ick, o r the hands, under the corn, lift ing upand mixing unti l the co rn is all saturated with candy mixture ;then with the hands press the co rn into balls, as the boys dosnowbal ls, being quick, lest it sets before you get through.
This amount will make about 100 balls, if proper ly done.
White or brown sugar may be used. And for var iety , whitesugar fo r a part , and mo lasses or syrup for another batch.
E ither of these are suited to street peddlers.
5. Act ion of Sugar or Candy on the Teeth.—M. Larez, o f
France. in the course of his invest igat ions on the teeth, has
arrived at the following conclusions :First—that “
refined sugar , either from cane or best,is injuri
ous to healthy teeth, either by immed iate contact with these o r.
gans, or by the gas developed, owing to its stoppage in the
stomach. Second—that i f a tooth is macerated in a saturatedso lution o f sugar , it is so much altered in the chemical composit ion that it becomes gelatinous, and its enamel opaque,
spongy,and easily broken. This modificat ion is due not to free acid.
but to a tendency o f sugar to combine with the calcareousbasis of the teeth .
”
I have destroyed my own teeth , I have no doubt now,by
Temperance Drinks, Cand ies, I ces, E tc. 63
constantly eat ing candies, whi le in the grocery business, be«fore I knew i ts injur ious effects, and I believe i t to have destroyed the first teeth of all o f my children who were born during my candy-eat ing propensit ies. What say our candy-eat inggentry to the above ?LEMO NADE a—To Carry in the Pocket .
— Loaf sugar , 1 lbrub i t down finely in a mor tar , and ad d citr ic acid , $5 oz (tartar ic acid will do ) and lemon essence, $5 oz and cont inue thetr iturat ion unt il all is int imately mixed , and bottle for use. I ti s best to d ry the powders as ment ioned in the Persion Sherbet,next fo llowing.
A round tablespoon can be done up in a paper and carr iedconven ient ly in the pocket when persons are go ing into out-o f
the-way places, an‘
d ad ded to half pint of cold water , when all
the beaut ies of a lemonade will stand before you wait ing to hed rank , not cost ing a penny a glass. This can be made sweetero r more sour , i f desired . I f any , however , should prefer an
effervescing dr ink, they can fo llow the direct ions given in the
next recipe.
Persian Sherbet — Pulver ized sugar , 1 lb supercarbonate o f
soda, 4 ozs tar tar ic acid , 3 ozs°
put all the ar t icles into the
stove oven when moderately warm , being separate, upon paperor plates ; let them remain sumciently long to d ry out all dampness absorbed from the ai r , then rub about 40 drops of lemono i l (or i f preferred , any other flavoring o i l ) thoroughly with thesugar in a mortar—w'
edge-wood is the best— then add the sodaand acid, and cont inue the rubbing unt il all are thoroughlymixed.
Bottle and cork t ight, for i f any d egree of mo isture is per
w itted to reach i t , the acid and soda neutral ize each other , andthe vir tue is thus destroyed . A middling sized tablespoon or
two teaspoons of th is put into a half pint glass and near lyfi lled with water and quickly drank, makes an agreeable summerbeverage ; and i f three or four glasses o f i t are taken within a
short t ime, say an hour or two , i t has the effect of a gentlecathart ic, hence for those habitual ly cost ive i t would be foundnearly or quite equal to the seidl itz powder , and for children i t
would be the most pleasant of the two. !The pr inters have tr iedi t, and can bear testimony to i ts good qualit ies. ]
TE A—Making o f Var ious Peoples.—The Chinaman puts his
tea in a cup,pours hot water on i t and dr inks the infusion with
o ut any addit ions. The Japanese tr iturate the leaves before making the infusion. I n Morocco they put green tea, a l ittle tansy,and a great deal o f sugar in the pot and fill up with bo ilingwater . In Bokhara they flavor the tea with milk , c m or
mutton fat in which bread is soaked . I n R ussia they ad lemonjuice to the tea before dr inking . The best way to make tea
i s with so ft water . Rain water , filtered, is good .
Beer o f Var i ous F ru its.—I -I ave two qts. o f water bo iling ;
split six figs and out two apples into six or eight slices each ; boi lthe who le together twenty minutes ; pour the liquid into a basinto coo l, and pass through a sieve when i t is ready for use. A
64 D r . Chase’s Recipes.
delicious beverage may be made from currants, cherr ies or b lackberr ies ln this way .
Spruce o f Aromat ic Been— For 3 gals. o f water put in 1
qt . , and $5 pt. of mo lasses, 3 eggs wel l beaten. Into 2 qts. o i
the water bo i ling hot put 50 drops of the o i l you wish to flavorwith ; or mix 1 oz. each o ils o f sassafras, spruce and wintergreen, then use 50 drops of the mixed o ils. Mix all and strain ;let i t stand two hours before bottl ing.
Ginger Been—White sugar 5 lbs lemon juice 1 gi ll ; honey$4 ih
'
ginger bru ised , 5 ozs. ; water gals. Boi l the gingerthirty minutes in three qts. of the water , then add the other lngred ients and strain ; when cold put in the white of an eggwell beaten with 1 tablespoonful o f lemon essence.
’
Let standtwenty-four hours and bottle.
Cream Beer—Two and one- four th lbs. white sugar ; 2 lbs.
tartar ic acid ; the juice of two lemons and three pints o f water .
Bo il together five minutes. When near ly cold ad d the whites o f
three eggs wel l beaten ; hal f a cup o f flour wel l beaten ; $5 oz.
Wintergreen essence. Bott le and keep in a coo l place. Use two
tablespoonfuls of the syrup in a tumbler of ice water . Ad d
teaspoonful of soda just at the moment you wish to dr ink , but
shake the bott le o f syrup before using.
Tomato Been— Stem , wash and mesh the tomatoes; strainthrough a coarse l inen bag and to every gallon of the juice add
3 lbs. of good brown sugar . Let i t stand nine days,and then
pour i t of! from the pulp which will settle in the bo ttom of the
jar . Bott le i t closely. Take a pitcher that will ho ld as muchas you want to use, fill i t with sweetened water and add a few
drops of essence o f lemon. To every gal lon of sweetened wateradd a half glass of the beer .
Home-Made Bi t ters.— Take $5 oz. o f the yoke of fresh eggs
careful ly separated from the whites ; $5 oz. gent ian root ;
drachms orange peel , and 1 pt . bo il ing water . Pour the waterhot onto the ingredients and let them steep in i t for two hours ;then strain and bo tt le.
A rt ifi icial Cream fo r Co ffee .— Beat wel l one egg with one
spoonful of sugar ; pour a pint o f scalding milk over this, st irr ingi t br iskly. Make i t the night previous.
Choco late Carame ls— O ne cupful o f mo lasses, one cupful o fbrown sugar , one cupful o f milk , one
-half cupful o f grated chocolate butter the size o f an egg. Bo il half an hour .
Cocoanut Cand y .— Two cupfuls o f white sugar , one- fourth
cupful o f water ; bo il . Put the pan in a larger pan o f water
and st ir unt i l cool . When i t begins to get somewhat st iff and
coo l enough , st ir in grated cocoanut , and st ir unt il co ld . Cut
into cakes. The meats o f any nuts, chopped or grated , may be
used , the name o f the candy coming from the nuts.
Syr up o f Lemo ns.— C lar ify 3 lb s. lump sugar ; then pour in to
this while at weak candy height and bo iling and juice o f 18
lemons and the peel of 3 grated . Bo il together four minutes,
strain through lawn and bottle. This syrup is then ready to
lemonade,punch . ices, jell ies, etc.
Temperance Dr inks, Cand ies, I ces, E tc. 65
Cream Nectar , Imper ial.— Water , 1 gal. ; loaf sugar , 8 lbs
tartar ic acid , 8 oz. ; gum arabic. 1 oz. ; put into a suitable kettleand place on the fire. Next , take fl our , 4 teaspoons ; the whitesof four eggs well beaten together with the flour and add water$5 pt . ; when the first is blood warm , put in the second and boi lthree minutes and i t is done. Take 3 tablespoons of the syrupto a glass hal f or two-thirds full o f water and ad d one- thirdteaspoon o f supercarbonate o f soda made fine. St ir well and
dr ink at your leisure.
Span ish G ingeret te.—To each gallon o f water put 1 lb . white
sugar ; $5 oz. best bru ised ginger root ; $3 oz. cream o f tar tar
and 2 lemons sl iced. This makes a cool ing and ref reshing bev
erage compounded of ingredients highly calculated to assist thestomach and is recommended to persons suffer ing with dyspepsiaor sick headache .
Lemonade.— F ill large glass half ful l o f cracked ice. A d d
1 heaping spoonful o f sugar . The juice o f half a lemon or mo reaccording to the acidity desired . F i ll up with water ; shake and
dress with f ruit .E gg Lemonad e. F il l large glass hal f full o f cracked ice ; ad d
tablespoon o f sugar ; juice o f one lemon or two l imes ; 1 egg ; fillup with wa ter ; shake, strain into goblet , dress with fruit .M ineral Wate r Lemo nad e f —Proceed the same as with plain
lemonade, putt ing in seltzer , Apo ll inar is or other carbonatedwaters instead o f plain water . Stir instead o f shaking.
F ru i t Ju ice Lemonades.— Lemonadesmay be made f rom f rui t
juices by proceeding the same as with plain lemonades,except ing
that only a small amount of lemon juice should be used and a
considerably larger amount of fru it ju ice.
Milk and Seltzer .—Stomachs which do no t assimilate pure
milk readily will general ly take milk mixed with seltzer (orany carbonated water ) in prepor t ions of half and half .Beef Tea — I nto a glass o f ho t water , put teaspoon o f
beef extract ; season with pepper and salt to suit the taste.
Pick Me Up.— O ne lump o f ice in a large glass ; juice o f 1
lemon ; 2 tab lespoons o f Worcestershire sauce. Fi ll up withseltzer .
Caramel . —Crush and disso lve 7 lbs. loaf sugar in 1 pt . o f
water and bo il i t in a 5-gai . agate or copper kettle, st irr ing now
and then. When i t gets brown and begins to burn, move i t toa port ion o f the stove where the heat is not so great and let i t
cont inue to burn unt il the smoke becomes dense. Then d ip a.
spoon in i t and let a few d r0ps fall in co ld water . When i t fallsto the bottom and crystal lizes and becomes br ittle, pour into themass about $5 gal. lukewarm water , little at a t ime, stirr ing all
the while. When well mixed . filter through coarse flannel whilehot . Let i t coo l and b o tt le.
G inger Pop.- Water gals ginger roo t bruised , 4 ozs. ;
tartar ic acid , $5 oz wh i te sugar . lbs whites o f 3 - eggs wellb eaten ; lemon o i l. 1 teaspoon . Bo il the root for 30 minutes inone gal. of the water , strain off and put the o il in while hot ;mix. Make over night and in the morning skim and bottle,
keeping out sediments.
66 Dr . Chase’s Recipes.
I ce Creams. E tc—Y ou cannot make good ice cream frommilk ; the best of cream should be used. Use a good patentfreezer , have plenty of ice and rock salt, which is better thancommon salt. Before putt ing in the cream, rinse the can, alsothe paddle, with cold water . The ice should be cracked in piecesnot quite so large as an egg. Pack the ice closely around the
,
pai l to the height of the f reezer , putt ing alternate layers o f iceand salt higher than the cream is in the freezer . Pack firmly ,
allowing two lbs. of coarse salt to 6 lbs. of ice. Turn the crankslowly and evenly as this gives the best results. When you can
no longer turn the crank , you will find that the water hasreached the hole in the freezer and your freezing is complete.
Pour off the water and wipe very careful ly the top o f the freezerto keep out salt. Remove the paddle and see that the cream is
firmly packed . Cork the ho le in the cream pail ; cover over witha woo len blanket and set the tub in a cool place unt il read y touse. Carefully wash and dry every part of the freezer beforeputt ing away. I t requires mo re t ime to freeze water less thancream and more salt is needed .
Fru i t I ce Crea m— Two qts. o f milk ; 6 eggs ; lbs. sugar ;tablespoons arrowroo t ; cook as custard . When co ld , flavor
with vanilla. Then add 1 lb. figs ; $4 lb. citron ; and other fruitsout fine. Ifi '
eeze l ike ice cream .
Choco late I ce Cream .- To two heaping tablespoons o f best
grated chocolate add 1 qt . thick cream , 1 cupful of sugar ; mixthe chocolate into a thin paste, using about $4 cup of milk :then mix all together, season with vanilla and freeze.
Apr ico t I ce Cream .— Cut in halves and stone doz. r ipe
apr icots ; take the meats out o f the stones ; blanch them in ho t
water ,and put them with the apr icots into a porcelain pan, with
1 lb. white sugar and 1 glass o f water . Let the who le bo i l to a
so ft pulp ; run through a sieve and let stand unt il wanted . Whenready for f reezing, ad d gradually to the apr icots 1 qt . o f the bestsweet cream . Mix thoroughly and f reeze. Clear the sides of ten
and freeze unt il st iff , smoo th and mellow.
Cr ushed St rawber ry I ce Cream .— Take 3 pts. sweet cream ,
12 ozs. powdered sugar , 2 eggs and 1 spoonful o f vani lla. Mix,
place over the fire and st ir constantly unt i l i t bo i ls; removefrom the fire, strain and pass through a hair sieve into the
freezer . Crush to a pulp 1 qt. r ipe strawber r ies, with 6 oz.
powdered sugar . Mix this pulp well with the frozen cream and
give the f reezer a few more turns to harden.
A very good ice cream can be made by adding to 1 qt . of the
juice o f fresh strawberr ies 2 lbs. o f fine white sugar and 2 qts.
of cream ; m ix well and freeze. Raspberr ies. pineapples and
o ther fru its may be made in the same manner .
Tea I ce C ream .- To 1 lb . o f granulated sugar put 1 pt . o f
strong green tea, pts. o f cream , 2 qts. o f milk and a very li ttle cinnamon water . Let the who le simmer one minute, not st irr ing bu t keeping mixture in mo t ion by gent ly moving aroundthe pan. Freeze in the usual way . As this makes quite a quantity. one- four th o f the amount will be found sufficient for a
small family.
Temperance Dr inks, Cand ies, I ces, E tc. 67
Co ffee I ce Cream— O ne quar t o f good cream , $5 pt . strongco ffee , 14 ozs. powdered sugar , yo lk of 6 eggs ; mix well sugar ,eggs and cream ; put into the freezer ; stir thoroughly. Whenhalf frozen
,ad d the co ffee. Beat very hard and f reeze.
Van illa I ce Cream.— Cut a van il la been into smal l pieces,
bo il i t in a teacup of fresh milk ; when i t coo ls add to 2 qts. of
sweet , thick cream (first strain the bo iled milk ; sweeten with 2
heaping cups powdered sugar ; beat to a st iff froth . Put thecream into a f reezer and when i t begins to freeze, stir f rom the
sides with a large spoon or paddle, beating very hard . Beat
every time the freezer is opened .
French Van illa I ce Cream .— O ne quar t o f very r ich , sweet
cream, $5 lb. granulated sugar and the yo lks of 6 eggs. Put the
cream and sugar in a porcelain kett le over the fire ; when theyhave come to a bo il strain through a hair sieve, then “
add the
eggs, wel l beaten. slowly to the cream and sugar whi le hot ; st irrapid ly. Place on the fire again ; st ir a few minutes ; pour intothe f reezer and flavor with a teaspoonful of vanilla extract .
Lem on I ce Cream .- Take 1 qt . sweet , r ich cream , 8 oz. pow
d ered sugar , 3 whole eggs, 1 teaspoonful extract o f lemon ; puton the fire and st ir constant ly unt il i t begins to bo il ; thenremove and strain into the freezer .
New-ch ow; I ce Cream .— Take 1 lb . chestnuts, b o i l unti l ten
d er , peel and grate, then mix well with a pint o f fresh milk .
Beat unt i l light the yokes o f 13 eggs, ad d to them lbs. pow.
d ered sugar , also 3 pts. of bo il ing cream in which you havebo iled a vanilla bean and 4 oz. choco late. Strain and stir unt ilcold . Add apr ico t marmalade and any kind of candied fruitsthat may be preferred ,
chopped fine. Then freeze very gent ly.
I ta l ian O range I ce Cream .— To 1 pint o f the best cream ad d
12 ozs. powdered sugar . Take the juice of six oranges and
strain : grate the r inds of three of the oranges and put in a
musl in bag ; soak in the orange ju ice and squeeze the bag o ften,
giving co lor to the ju ice. A d d the yo lks o f 8 eggs well beaten.
A dd all the ingred ients and flavor with a teaspoonful o f orange
extract ; then put in the freezer and freeze.
I -‘r ui t i ce Cr eam .— Procure well r ipened fru it , pick and clean
thoroughly and put into an earthen bowl ; mash the fruit witha wooden spoon and pass through a fine sieve. Sweeten to taste
and to 1 pt . f ruit juice add the same o f sweet , r ich cream, wellwhipped . Mix the cream and juice, beat ing again for three or
four minutes. I n sweetening the cream i t is best to allow abouta teacupful o f sugar to each quar t . Freeze and serve.
Tu tt i F ru t t i I ce Cream .-Ad d to 1 lb . powdered sugar , 2
qts. pure r ich cream; beat 4 eggs very light and ad d to the
above, mix ing well ; put the who le on the fire and st ir unt il i tbegins to bo i l ; remove from the fire and st ir 2 minutes ; season
with vanil la . Put into a f reezer and when about hal f f rozenad d to i t 1 lb . preserved fruits in equal par ts out in smallpieces— cher r ies, peaches, pineapples, apr ico ts, etc. Mix we llwith the cream and freeze.
68 Dr . Chase’s Recipes.
P istachio I ce Cream—Blanch and grate 1 lb. pistachio nuts.
Put 1 qt . o f spinach into a kettle and bo il , drain and pound unti lreduced to a pulp . Squeeze the juice out through a flannel cloth.
Put $5 gal. cream and 1 lb. sugar on to bo il ; st ir unt il sugard issolves, then set aside to coo l. When co ld add the nuts, flavor
ing and $5 gal. more of r ich cream . Mix in the spinach juice tocolor . Place in the freezer and freeze. When hard remove the
pad d le f rom the f reezer ; beat the cream and set aside to harden.
B ique I ce Cream.—Take 3 pts. o f very r ich cream and 1 qt .
of fresh clabber ; bo il in a teacup of sweet milk 1 vanilla bean ;sweeten to taste. A dd 1 can condensed mi lk. Churn 3 minutesand freeze.
Bisque.— To 1 gal. o f very r ich bo iled custard ad d lbs.
macaroon almonds; the latter must be put in before removingcustard f rom the fire. When co ld , freeze.
Pineapple Sherbet —G rate 2 pineapples. Bo i l together 1 qt .
of granulated sugar and 2 qts. of water ; when thick pour it overthe grated pineapples. Add the whites o f 4 eggs beaten very st iffand the juice of 2 lemons. Freeze.
Mi lk Sherbet .— Sweeten 1 qt . r ich milk to suit your taste ;flavor with vani lla and freeze. When nearly frozen squeeze the
juice of 1 lemon into the sherbet and stir with a large spoon.
Continue to freeze unt il solid enough .
Lemon I ce.— O ne qt . water , juice o f 4 lemons, 1 lb . sugar ;
strain the syrup and when ready to freeze beat the whites of 3
eggs to a st iff f roth and add .
Lemon Sherbet — M ix with the juice o f 6 lemons, 1 95 lbs.
good white sugar . Pour over the r inds o f the lemons 2 qts. of
bo i l ing water . St ir the water into the sugar and juice. Beat
the whites of 5 eggs to a st iff froth. Put the whole into the
freezer and when sl ightly frozen add 1 pt. good cream and st i r
well. Then f reeze.
P ink Sherbet — Take 1 pt . currant jel ly and disso lve in 1 $5qts. bo il ing water ; 2 cups sugar , juice of 3 lemons, dissolve well .strain through a fine cloth and freeze. Plum or grape jelly willanswer in place of the currant. When over half frozen add the
whites of 4 eggs well beaten. For par t ies, dinners. etc i t is
well to make b oth white and pink sherbets and serve same on
each dish . I t gives a pleasing var iety.
O range I ce.— Squeeze the juice o f 6 good oranges and 2
lemons; pour over the peel and pulp 5 gil ls o f bo iling water and
allow to coo l. Strain and add the water to the orange and lemonjuice. Sweeten to su it the taste and f reeze.
Pineapple I ce.— Grate fine 1 pineapple
,strain through a
sieve; add the juice o f 2 lemons, 1 cup of water and sweeten to
taste. Strain and freeze.
R aspberr y I ce.—Mix with the juice o f 1 qt . r ipe raspberr ies,
$5 pint juice o f r ipe currents ; 1 134 lbs. of fine white sugar ; 3 pts.
water and ju ice of 2 lemons. Strain , mix well and freeze. A ll
juicy fru its may be frozen in this manner .
Currant I ce .— To 1 pt . cur rant ju ice ad d 1 lb . o f sugar , 1
pt . of water . When partly frozen ad d the whites of 2 eggs well
beaten and freeze.
70 Dr . Chase’s Recipes.
Strawberry Acid — D isso lve in 1 qt . pure water 2 ozs. citr icacid and pour the so lut ion on as many r ipe strawberr ies str ippedfrom the ir stems as i t will just cover ; in 24 hours drain theliquid closely from the fruit and pour i t over as many f reshstrawberr ies as i t will cover , keeping in a coo l place. The next
day drain the liquid again ent irely from the fruit and bo il i tgently three or four minutes with i ts own weight o f very fine
sugar , which should be disso lved in the juice before i t is placedon the fire. Bo il in an enameled pan. When perfect ly cold putin smal l d ry bott les closely corked and store in a coo l place. I tis a delicious flavor ing o f a beaut iful color .
Raspberry Vinegar .— Take 6 lb s. r ipe raspberr ies and pour
on them 4 pts. o f the best vinegar . Leave 4 days,frequently
st irr ing without mashing the f ru it or bruising the seeds; thenplace a piece of freshly washed linen o r flannel in a co landerand filter . To each pint of juice add 2 lbs. loaf sugar ; put intoa glazed jar or pan , which place in bo i ling water and keep thereunt il the juice bo ils thick and syrupy. Le t i t become cold and
bott le. The who le process should be carr ied on in a glazed kett leor earthen vessel. O ther small fruits may be treated in the
same way .
Chamomi le Tea — Use 1 pt . bo il ing water to about 30 chamomile flowers. Steep, strain, sweeten with honey or sugar and
dr ink a cupful half an hour before breakfast to promote digestion and restore the action o f the liver . A teacupful o f the tea
in which has been st irred a ful l dessert spoonful o f sugar and a
very lit t le ginger is an excellent tonic and st imulant for aged
persons.
Bar ley Water .—Wash ozs. o f pear l bar ley and bo il in
$5 pt . water for a shor t t ime . Throw this water away and pouron the bar ley 4 pts. hot water ; bo i l slowly down to 2 pts. andstrain . Soo thing and nour ishing in fevers and in inflammationso f the mucous sur faces. To make the above laxat ive bo il 2 pts.
barley water with 215 ozs. sliced figs, 4 drachms o f bruisedfresh licor ice, 2 $5 ozs. raisins and 1 pt . water ; bo il down to 2
pts. and strain.
I nfusi on o f R oses — Put 3 drachms o f dr ied red rose leavesinto 1 pt. bo iling water and ad d fluid drachms of d i lutedsulphur ic acid . Macerate for 2 hours and strain the l iquor ; add6 drachms o f sugar . I t has an astr ingent , cool ing and ant isept iceffect : used as a d r ink in fevers i t amounts to to 2 ozs and
also as a vehicle for sulphate o f magnesia (Epsom Salts) , quinine, etc.
Tests fo r Impur it ies in “'
ater .— To tel l i f water is hard or
so f t d isso lve soap i n alcoho l and drop a lit tle in a glass o f
water ; i t wi l l become more or less mi lky according to the
hardness o f the water . Test fo r I ron .— A crystal o f prussiate
o f po tash d isso lved in water contain ing i ron wi l l turn i t blue .
Test fo r Copper— A few drops o f l iquid ammonia will turn i t
blue . Test fo r Lead— A d d a l itt le sulphuret o f ammonia or
potash . I f there is lead in solut ion, water will become darkbrown or of a brackish hue.
Temperance Dr inks, Candies, I ces, E tc. 7 1
Color ing for Fru i ts. E tc— Red or pink co lor ing may be made
by taking a small quant ity of cochineal and bru ising i t with the
blade o f a knife. Put i t into half a teacupful o f alcoho l. Let i t
stand a quarter of an hour and then filter through fine muslin.
Cork the bot tle t ight. Strawberry or cranberry juice makes a
fine coloring for frost ings, puddings and confect ionery .
Deep Red Co lo r ing.— Take 20 grains cochineal and 1 5 grains
of cream of tartar finely powdered ; add to them a piece o f alumthe size o f a cherrystone and bo il with a gill o f so ft water in an
earthen vessel slowly for half an hour . Then strain i t throughmuslin and keep i t t ight ly corked in a phial .Y ellow Co lor ing.
— Take a l it t le saff ron, put into an earthenvessel with a very small quant ity of co ld , sof t water and let i t
steep unt il the infusion is a br ight yel low ; then strain and ad d
$5 alcoho l . To color fru it yellow , bo i l i t with f resh lemon skinsin water sufficient to cover unt il i t is tender ; then spread on
dishes to cool .
Green Co lo r ing . Take fresh spinach or beet leaves and
pound them in an earthen or marble mortar . I f you want i t forimmediate use take o ff the green froth as i t r ises and mix i t
with the ar ticle you intend to co lor . I f you wish to keep i t a
few days take the juice when you have pressed out a teacupful,and adding to i t a piece of alum the si ze o f a pea allow i t to
bo il in a saucepan.
Sugar Gra ins Co lo red .- Sugar grains are made by pounding
white lump sugar in a mor tar and passing through sieves of
different degrees of coarseness. thus accumulat ing grains of
di fferent sizes. They are used in ornament ing cakes, etc. St ira little color ing '
such as the essence of spinach , prepared cochineal , l iqu id carmine, indigo. rouge, saff ron, etc. , into the sugar
grains made as above, unt il each grain is stained , then spreadthem on a baking sheet and d ry them in a warm place.
To Clar i f y Jelli es, E tc.-The white o f eggs is perhaps the
best substance to use in clar ifying jell ies and some liquids, forthe reason that when albumen (and the white of egg is near lypure albumen ) is put into a l iquid that is muddy from sub
stances suspended in i t , on bo il ing the l iquid the albumen coagu
lates. and , entangl ing with the impur ities, r ises to the sur face
with them as a scum , or sinks to the bottom according to theirweight .Con fect ionery.
— I n the making o f confect ions the best graunlated or loaf sugar should be used . Beware of glucose mixedwith sugar . Sugar is bo i led more or less according to the candyto be made. and i t is necessary to understand the proper degreeo f bo iling to operate i t successfu lly . O ccasionally sugar madeinto candies, sy rups or creams will need clar ifying, as follows :Beat up well the white of an egg with a cup of cold water and
pour i t into a very clean or thick new tin saucepan ; then put
into the pan 4 cups o f sugar mixed with a cup o f warm water .
Put on the stove and heat moderately unt il the scum arises.
R emove the pan and skim off the top. then place on the fire
again unt il the scum ar ises and repeat unt i l there is no morescum .
72 Dr . Chase’s Recipes.
French Cream Cand y—Put 4 cups o f white sugar and one
cup of water into a br ight tin pan on the range and let i t bo i l
without st ir r ing for 10 minutes. I f i t looks somewhat thick test
i t by lett ing some drop from the spoon, and i f i t threads removethe pan to the table. Take out a smal l spoonful and rub i t
against the side o f a cake bowl ; i f i t becomes creamy and willro ll into a bal l between the fingers, pour the who le into the bowl.When coo l enough to hear your finger in i t , st ir o r beat i t wi tha large spoon or pudding st ick. I t will soon begin to look likecream and will grow st iffer unt il you find i t necessary to takeyour hands and work i t like bread dough . I f i t is not bo iledenough to cream set i t back on the range for one or two minutes,or as long as necessary taking care not to cook it too much . Add
the flavor ing as soon as i t begins to coo l. This is the foundat iono f all French creams. I t can be made into ro lls and sliced OR
or cut into small cubes or made into any shape imitat ing Frenchcandies. A pretty form is made by co lor ing some of the creampink, taking a piece about as large as a filber t and crowding an
almond meat half way into one side, t i ll i t looks like a burst ingkernel. I n working should the cream get too co ld , warm i t.
When the bo iled sugar is coo l enough to beat, i f i t looks roughand has turned into sugar , i t is because i t has been bo i led toomuch or has been st irred. I f , af ter i t is beaten, i t does not looklike lard or thick cream , and is sandy or sugary instead, it isbecause you did not let i t get coo l enough before beat ing. I t is
no t bo iled enough i f i t does not harden so as to work like doughand should not st ick to the hands; in this case put i t back inthe pan with an ounce of hot water and cook over just enoughby test ing in water , as above. A fter i t is turned into the bowlto coo l i t should look clear as jelly.
Walnut Creams.— Take a piece o f French cream the size o f
a walnut. Having cracked some E ng lish walnuts, place one-halfof each nut upon each side o f the ball , pressing them into the
bal l.Choco late Creams.
— Use French cream and wo rk i t intosmall cone-shaped balls with the fingers. Lay them on paper toharden unti l all are formed . Melt 1 cake o f baker ’s choco late inan earthen d ish or small basin ; by sett ing i t in the oven i t willsoon melt ; do not let i t cook. but it must be kept hot. Takethe balls of cream one at a t ime on the t ines of a fork, pour themelted choco late over them with a teaspoon. and when well covered slip them from the fork onto o i led paper .
Maple Sugar Cream —Grate fine maple sugar and mix inquant ity to su it the taste with French cream ; make any shapedesired. Walnut creams mad e with maple sugar are very fine.
Cocoanut Creams.— Take 2 tablespoons o f grated cocoanut
and half as much French Cream ; work them together wi th yourhand unti l the cocoanut is well mixed in. I f you choose you can
ad d a drop of vanilla. I f too soft to work into balls, ad d con
fectioners’sugar to stiffen.
Choco late Caramels.— O ne cup o f grated choco late, 2 cups
o f brown sugar , 1 cup of West India molasses. 1 cup of milk or
cream , butter the size o f an egg, bo il unt i l thick. almost br ittle.
Temperance Dr inks,Cand ies
,Iwe
,E tc. 73
st irr ing constantly. Turn i t out onto buttered plates and wheni t begins to st i ffen, mark i t in small squares so that it willb reak easily when cold . Some like i t flavored with a teaspoonof vanilla.
Gr i lled Almonds.— A del icious candy seldom met with out
side of France. I ts novel flavor will repay the trouble of
making. Blanch a cupful of almonds, dry them thoroughly .
Bo il 1 cup sugar and 1A,cup of water t il l i t “hairs,” then throw
in the almonds : let them f ry as it were in this syrup, st irr ingthem occasionally ; they will turn a faint yellow brown beforethe sugar changes co lor . Do not wait an instant once thischange of color begins, or they will lose flavor ; remove themf rom the fire and st ir them unti l the syrup has turned back tosugar and cl ings irregular ly to the nuts. Gr illed almonds are
very nice to alternate at dinners with salted almonds.
Pepperm int Drops.— Crush fine 1 cup o f sugar and just
mo isten with bo i ling water ; bo il 5 minutes, then take from the
. fire and add cream of tartar the size o f a pea ; mix well andadd 4 or 5 drops oi l o f peppermint . Beat br iskly unt il themixture whitens, then drop quickly upon white paper . Havethe cream of tartar and oi l o f peppermint measured while thesugar is boi ling. I f i t sugars before i t is all dropped , add a
little water and bo il a minute or two .
St ick Cand y.— To 1 lb . granulated s ugar ad d 1 cup o f water ,
14 cup of vinegar , or teaspoon cream tartar , 1 small tablespoon of glycer ine. Flavor with vanilla, rose or lemon . Bo ilall except the flavor ing, withou t stirr ing, 20 minutes or 11, hour ,or unt i l cri sp when dropped into water . Just before pour ing on
greased platters to coo l ad d teaspoon o f soda. A fter pour ingon platters to coo l pour 2 teaspoons of flavor ing over the too .
When part ly cool pull i t unt i l very white. Draw i t into sti cksthe size you wish and cut oil with shears. I t may be coloredi f desired.
Currant Drops.— Use currant juice instead o f water to mo is
ten a quant ity of sugar . Put i t in a pan and heat , stirr ing con
stantly ; be sure not to let it boil ; then mix a very l itt le moresugar and let i t warm with the rest a moment ; then with a
smooth st ick, drop on paper .
Lemon Drops.— Upon a cup ful o f powdered sugar po ur just
enough lemon juice to disso lve and bo il to the consistency of thicksyrup. and so that i t appears br ittle when drapped in co ld water .
D1
23 this on buttered plates in drops and set away to co ol and
ha en.
Sugar Nut Cand y .—Take 3 lbs. white sugar , $5 pt . water ,
pt vinegar , 34, lb. butter , 1 lb. hickory nut kernels. Put the
sugar. butter , vinegar and water together into a thick sauce
pan. When i t begins to thicken ad d the nuts. To test it
take up a very small quant ity from the center , taking care not
to disturb i t any more than is necessary. Drop into cold waterand i f the little part icles are br i tt le, remove from the fire at
once. Pour into buttered plates. Use any nuts wi th this recipe.
Boarhound Candy .—Bo il two ozs. dr ied hoarhound in 1 35
pts. of water for about half an hour ; strain and ad d ("A M .
74 D r . Chase’5 Recipes.
brown sugar ; bo il over a ho t fire unt il sufliciently hard ; pourout in flat, well greased t ins and mark into st icks or smallsquares with a knife as soon as coo l enough to retain i ts shape.
F ig Cand y.— O ne cup o f sugar , cup o f water , teaspoon
cream tartar . Do not st ir while bo il ing. Boi l to amber co lor ,
and stir in t he cream o f tartar just before taking f rom the fire .
Wash the figs, open and lay in a pan and pour the candy overthem. O r a syrup may be made o f the sugar and water and thefigs dipped in it.
Frui t and Nut Creams.— Raisins seeded , currants, flgs and
citron chopped fine and mixed with the uncooked French cream ,
while soft, before the sugar is all mixed in, makes a deliciousvariety. Nuts of any kind or several mixed together may bemixed with this cream.
Cand y Ro ley Po ley.— Take 56 pt . citron , pt . raisins, lb .
figs, 34 lb. shelled almonds, 1 pt . peanuts before they are hul led .
Cut up the citron, stone the rai sins, blanch the almonds and hullthe peanuts ; cut up the figs into small bits. Take 2 lbs. coflee
sugar and mo isten with vinegar ; put in piece of butter the sizeof a walnut ; stew t ill i t hardens, but take i t 03 before i t getsto the br ittle stage. Beat with a spoon six or eight t imes ; thenst ir in the mixed fruit and nuts. Pour into a wet cloth and rol li t up l ike a pudding , twist ing the ends o f the cloth to mo ld i t .
Let i t get co ld and slice off the pieces as they are required .
Cand ies W ithout Co oki ng.— Many cand les are made by con
i ect ioners without bo iling. The secret lies in the sugar usedthe XXX powdered or confect ioners’ sugar . O rdinary sugar
when rubbed between the thumb and finger has a decided grain,
but the confect ioners’ sugar is fine as flour . Candies mad e af ter
this process are better the day af ter .
O range Drops.—Grate the r ind o f one o range and squeeze
the juice. taking care to reject the seeds add to this a pinch o f
tartar ic acid ; then st ir in confect ioners sugar unt i l i t is st iffenough to form into bal ls the size o f a small marble.
Butterm ilk as a Dr ink .—Buttermilk , fo r so many years re
garded as a waste product or used very spar ingly, is comingmore and more into vogue not only as a nutr ient but as therapeut ie agent. Buttermilk may be roughly d escr ibed as milkwhich has lost most o f i ts fat and a small percentage of casein,
and which has become sour by fermentation. Long exper iencehas demonstrated i t to be an agent of super ior digest ibility . I t
is indeed a true mi lk peptone— that is milk already par tiallyd igested . the coagulat ion o f the coagulable port ions being looseand flaky and not o f that firm indigest ible nature which is the
result of the act ion of gastr ic juice upon sweet milk. I t resembles koumiss in i ts nature and with the except ion o f that ar t icle,
is the most grateful , refreshing and digest ible o f the products of
milk. I t is a laxat ive to the bowels, a fact good to bear in mindin the treatment o f typhoid fever , and which may be turned to
advantage in the treatment of habitual constipation. I t is a
diuretic and“
may be prescr ibed with advantage in some kidneytroubles. O wing to i ts acidity, combined with i ts laxat ive prop
Temf eranre Dr inks, Cand ies, I ces, E tc. 75
er t ies, i t is bel ieved to exercise a general impression on the
liver . I t is well adapted to many cases where i t is customaryto recommend lime water and milk. I t is invaluable in thetreatment of diabetes, either exclusive] or alternat ing withskimmed milk . In some cases o f gastr c ulcer and cancer ofthe stomach i t is the only food that can be retained .
P ineappleade.— Pare and sl ice some very r ipe pineapples ;
then cut the sl ices into small pieces. Put them with all theirjuice into a large pitcher and spr inkle among them plenty of
powdered sugar . Pour on bo il ing water , allowing a small halfpint to each pineapple. Cover the pitcher and let i t stand unt i lquite coo l . occasionally pressing down the pineapple with a spoon.
Set the pitcher for awhile in ice. Lastly , strain the infusioninto another vessel and transfer i t to tumblers. putt ing intoeach glass some more sugar and a b i t o f ice. This beverage willbe found delicious.
YE ASTS.—Hop Y east .
— Hops, 1 oz . ; water , 3 pts. ; flour , 1teacup ; brown sugar , 1 tablespoon ; salt , 1 teaspoon ; bakers’yeast. 1 gi ll .Bo il the hops twenty minutes in the water . strain into a jar ,
and st ir in the flour,sugar and salt , and when a little coo l add
the yeast , and after four or five hours cover up and stand in a
cool place or on the ice for use.
The above makes a good family yeast , but the following is
the regu lar bakers’ yeast, as they always keep the salt on hand :Bakers’ Y east — How, 2
.
oz. ; water , 1 gal wheat flour ,35 lb malt flour , 1 pt . ; stock yeast . 96 pt .
Bo il the hops for thirty minutes in the water . strain, and letcool unt i l y du can well hear your hand in i t ; then st ir in the
flour and yeast ; keep in a warm place unt il the fermentat ion is
well under way , and then let i t work in a cooler place six to eighthours, when i t should be put in pint bo ttles about half full . andclosely corked , and t ied down . By keeping th is in a very cool
cellar , or ice-house, i t will keep for months. fit for use. But as
i t is o ften troublesome to obta in yeast . to start with. I give youthe Jug Yeast ,
star t ing without yeast .
Jug Y east , Wi thout Y east to Start W i th .— Hops. lb
water , 1 gal. ; fine ma lt fiour . V; pt . ; brown sugar . lb.
Bo il the hops in the water unt i l quite strong, strain and st irin the malt flour ; and strain again through a coarse cloth . and
bo i l again for ten minutes ; when lukewarm, st ir in the sugar
and place in a jug, keeping i t at the same temperature unt i l i two rks over ; then cork t ight , and keep in a co ld place.
Y east Cake .— Good sized potatoes
,1 doz hops, 1 large
handful ; yeast , pt . ; cornmeal sufli cient quant ity.
Bo il the potatoes. af ter peeling , and rub them through a
co lander ; bo il the hops in two quar ts o f water , and strain intothe potatoes ; then scald sufficient Indian meal to make themthe consistence of emptyings, and st ir in the yeast and let rise ;then, with unscalded meal , thicken. so as to roll out and cut
into cakes, drying quickly, at first. to prevent soaring. Theykeep better and soak up quicker than i f made wi th flour .
MEDICAL DEPARTMENT.
I would give an introductory word of Caut ion in this Department .Whenever you buy an art icle o f medicine which is not regu
larly labeled by the Druggi st , have him, in all cases, write the
name upon i t . In this way you will no t only save money, butperhaps l ife. Arsenic , phospho rus, laudanum , acids, etc. , shouldalways be put where children cannot get at them. And alwayspurchase the best quality of drugs to insure success.
ALCO HO L—ln Med icines, Preferab le to Brandy , Rum, o r Gin,of the Present Day .
—There is no one thing do ing so much to
bo lster up the totter ing yet strong tower of lntemperance, as
the old Fogy Physicians, who are constant ly prescribing theseart icles to their patients
,and one-half o f the reason for i t is to
cover the faults o f their own constant use of these beverages.
This unnecessary call for these art icles thus used as a medicinekeeps up a large demand ; and when we take into considerat ionthe almost impossibility o f obtaining a genuine art icle , the sin
o f prescribing them becomes so much the greater , when i t is
also known by all really scient ific men that with alcoho l (whichis pure) and the native fru it wines, cider , and elder wines, thatall the indicat ions desired to be fulfilled in cur ing di sease can be
accompl ished without their use.
Then,when i t is deemed advisable to use spirits to preserve
any bitters or syrups from soaring, instead of 1 qt . o f brandy,
rum or gin, use the best alcoho l. 55 pt with about 2 o r 3 ozs.
of crushed sugar for this amount , increasing or lessening according to the amount desired in these proport ions. I f a diuret iceflect is desired ,
which is calculated to arise where gin is pre.
scr ibed , put 1 d r . o f o i l of juniper into the alcoho l before reducingwith the water ; or i f the preparation admits of i t you may putin from 1 to 2 ozs. o f juniper berries instead of the on. I f the
astr ingent effect is desired , as from brandy, use, any , oz, o f
gum kino o r catechu. either , or a half o f each may be used . I f
the sweat ing or Opening propert ies are required . as indicated bythe prescr ipt ion o f rum, sweeten with mo lasses in place of the
sugar , and use 1 d r. o f o i l of caraway. or 1 to 2 o f the
seed for the above amount , as the juniper berr ies for gin.
I f the strength of wine only is desired , use 1 qt. of ginger
wine,or i f that flavor is not fancied . use any other of the wines
as preferred b y the patient .But no one should use any o f the descriptions o f alcoho l as a
“hes i ta nt beverage. even in medicine, unless advised to do so by
a physician who is not himself a toper.
78 Dr. Chase’s Recipe-i .
fill wi th water. Dose—A teaspoon given as above, as to time.
A thick so lut ion of licorice, however, hides the taste of the quinine quite effectually .
3. Aqua BIttsra—Quinine, 40 grs. ; capsicum, 20 grs. : cloves,
54 os. ; cream of tartar , 1 os. ; whisky, 1 pt . ; mix. Dose—1 to 2tablespoons every 2 hours
,beginning 8 hours before the chill
comes on, and 3 times daily for several days. O r, i f preferredwithout spir its, take the fo llowing :
4. Ague Powder.—Quinine, 10 grs. ; capsicum , 4 grs. ; mixand divide into 3 powders. Di rect ions—Take one 4 hours beforethe chill , one 2 hours, and the third 1 hour befo re the chill. shouldcommence, and i t will seldom commence again. O r
5 . Ague Mixture Without Quinine.—Mrs. Wadsworth
, a fewmiles south of this city, has been using the fo llowing Ague mixture over twenty years, cur ing, she says, more than forty cases,
without a failure. She takesMandrake root
,fresh dug, and pounds i t ; then squeezes out
the juice, to obtain 136 tablespoons, with which she mixes the
same quant ity o f mo lasses, is dividing into 3 equal doses o f 1
tablespoon each , to be given 2 hours apart, commencing so as to
take all an hour before the chill.I t sickens and vomits some, but she says i t will scarcely ever
need repeating. Then steep dogwood bark (some call it boxwood) , make i t strong and continue to dr ink i t f reely for a weeko r two at least.6. Aqua Cure, by a C lalrvoyant
—There is no doubt in mymind but what there is much virtue in the following clairvoyantprescription,
for I have knowledge o f the value o f one o f the
roo ts. See Cho lic remedy :Blue vervain, leaf and top, 1 lb bone-set, 54 lh. ; best rye
whisky, 1 gal.The dose was not given, but most persons would take a wine
glass five or six times dai ly.
7 . Ague Cured for a Penny .— I t has been d iscovered that
nitric acid is o f great value in the treatment o f Intermittent Fever or Ague. A physician administered the article in twenty-threecases o f such fever
,and it was successful in all but one, in ln
terrupt ing the paroxysms, and there occurred no relapse.
In the major ity of cases, 5 or 6 drops of the strong acid , givenin a litt le gum mucilage,
every 2 hours. until 60 drops had beentaken,
were found sufficient to break the fever,and resto re the
patient to health. The forego ing confirms the fo l lowing :8» Ague Anodyne.
—Mur iat ic acid and laudanum, o f each
oz quinine. 40 grs brandy, 4 ozs. Take teaspoon 9, 6 and 2hours before the chill , unt il broken ; then at 7 , 14 and 21 daysafter
,take 3 doses, and no relapse will be likely to occur .
I am well satisfied that any preparation o f opium , as laudanum ,
morph ine, etc which affect the nerves, is valuable in aguemedicine , from i ts int imate connection with, i f not ent irely con
fined to , the nervous system ; hence the advantage of the firstAgue pill , the Opium being in the Dover’s powder .
I have given this large number of preparations, and follow
Med ical Department. 79
l ith one or two more, f rom the fact that almost every physicianwill have a peculiar prescr ipt ion of his own, and are generallyfree to contr ibute their mite for the benefit o f the wor ld ; and
as I have seen about as much o f i t as most book-makers, I havecome in for a large share . The nature o f the art icles rocemmended are such also as to just ify their insert ion in this work.
9. Feb rifuge W ine—Quinine,25 grs. ; water , 1 pt . sulphur ic
acid , 15 drops ; epsom salts, 2 ozs brandy , 1 gill ; loaf sugar , 2ozs. ; co lo r with t incture o f red sanders. Dose—A wineglass 3t imes per day .
This is highly recommended by a regular pract icing physician ,
in one o f the ague ho les (Saginaw ) o f the west . I t , o f course, can
be taken without any previous preparat ion of the system .
10. Tonic Wine T incture.—A posit ive cure for Ague without
quinine. Peruvian bark, 2 ozs wild cherry tree bark, 1 oz cin
namon, 1 dr . ; capsicum , 1 teaspoon ; sulphur , 1 oz. ; port wine,2
qts. Let stand a week, shaking occasionally. A ll the articles are to
be pulverized . Dose —A wine-glass every 2 o r 3 hours throughthe day until broken , then 2 o r 3 t imes per day until all is used.
A lways buy your Peruvian bark , and pulverize i t yourself , asmost o f the pulver ized art icle is greatly adulterated . This is thereason why more cures are not performed by it.
11. Soot Co ffee—Has cured many cases o f ague, after everything else had failed ; i t is made as fo llows :
Soo t scraped from a chimney (that from stove pipes does not
do ) , 1 tablespoon , steeped in water , 1 pt . , and sett led with 1
egg beaten up in a litt le water , as for o ther co ffee, with sugar
and cream , 3 t imes daily with meals,in place o f o ther co ffee.
I t has come in very much to ai d restorat ion in Typho id Fever ,bad cases of Jaundice
,Dyspepsia, etc etc.
Many persons will st ick up their noses at these O ld Grandmo ther prescr iptions, but I tell many “
upstart Physicians” thatour grandmothers are carrying more informat ion out o f the wo rldby their deaths than will ever be possessed by this class o f“sniffers, and I really thank God , so do thousands o f others,
that He has enabled me, in this work, to reclaim such an amounto f i t for the benefit o f the wor ld .
12. Balmony , 1-3 o f a pint basin o f loose leaves, fill withbo iling water and steep ; dr ink the who le in the course o f the day ,
and repeat 3 or 4 days, or until well .I t has cured many cases o f Ague. I t is valuable in Jaundice,
and all diseases o f the Liver ; and also for worms, by the mouthand by inject ion . I t is also valuable in Dyspepsia, Inflammato ryand Febrile diseases generally.
N IGHT SWE AT8.—To Relieve—After Agnes, Fevers, etc
and in Consumpt ion, many persons are troubled with “N ight
Sweats ; they are caused b y weakness o r general debility. For
its relief :Take E ss. o f tansy, oz alcoho l , os. ; water , os. ; quin
ine, 15 grs. ; muriatic acid , 30 d r0ps ; mix. Dose—1 teaspoon , in
a gill of co ld sage tea.
I t should be taken two or three times during the day , and at
80 Dr. Chase’s Recipes.
bedtime ; and the co ld sage tea should be used freely as a drinkalso unti l cured. I t will even cure Ague
~
also by repeat ing theabove dose every hour , beginning twelve to fifteen hours beforethe chill.
Favors—General Improved T reatment fo r Bilious, Typho idand Scarlet Fevera Congest ive Chills, etc. A lso Valuab le in
D iar rhoea, Summer Complaint , Cho lera- Infantum, and A ll Fo rmsof Fever in Child ren.
—The symptoms o f Fever are generally nu
derstood , yet I will give the characterist ic features by which i twill always be detected : Co ld chills, fo llowed by a hot skin ; aquickened pulse , with a weak and languid feeling of distress ;also loss of appet ite, thirst , restlessness, scanty excret ions ; infact
,every funct ion of the body is more or less deranged . O f
course , then, that which will restore all the different machineryto healthy act ion will restore health. That is what the fo llowingfebr ifuge has done in hundreds o f cases—ao attested by “
O ld
Doctor Gone,
”f rom whose work on
“Fevers and Febrile Di
‘
s
eases”I first obtained the out lines o f the t reatment , and i t gives
me pleasure to acknowledge my indebtedness to him throughfourteen years o f neighbo rhood acquaintance, always finding himas willing to communicate, as qualified to pract ice, and dar ing ,
in breaking away from “Medical Society Rules,” to accomplishgood .
Feb r lfugs for Favo rs in General.—Carbonate of ammonia, 2
d rs alum , 1 d r . ; capsicum,foreign gent ian, co lombo roo t , and
Prussiate o f iron , all pulver ized , o f each , 56 d r . ; mix by putt inginto a bottle, adding co ld water , 4 ozs. Dose— O ne teaspoon to
a grown person every 2 hours in common cases of fever . I t
may be sweetened i f preferred. Shake well each t ime beforegiving , and keep the bott le t ightly corked.
The philosophy o f this treatment is the carbonate o f ammonia neutralizes the acidity of the stomach , and determinesto and relaxes the sur face ; and with the capsicum is a hundredper cent more efllcient . The alum constr inges, soothes and aidsin relieving the irr itated and engorged mucous membrane o f the
stomach , and finally operates as a gent le laxat ive. The colomboand gentian are gent ly astringent and st imulat ing, but chieflytonic
,and the Prussiate o f iron is tonic ; and in their combinat ion
are (as experience will and has proved ) the most efficient andsafe Febr ifuge , in all fo rms and grades o f fever , yet known . We
therefore wish to state that , af ter twenty-five years’ exper iencein the treatment of disease, we have not been able to obtain a
knowled ge o f any course o f treatment that will begin to comparewith that given above, fo r the certain, speedy and eflectual cure
o f all forms o f fever ; and all that is requisite is to have sufficientconfidence in the course of treatment recommended ; to use it
from three to five, and in extreme cases seven, days, as directed,and that confidence will be inspired in all who use it , whetherPhysician (i f unprejudiced ) or patient, or the heads o f families ;remember all processes in nature require t ime fo r their accomt
plishment.
After the pat ient has been twenty-four hours without fever,
Med ical Depar tment. 1
or i f the patient be pale, blanched , with a cool surface and feeblepulse, at the commencement o f fever , prepare the fo llowing :2. Feb rlf uge Tea.
—Take Virginia snake root and valerianroo t , of each 2 d rs. ; bo iling water , 1 pt . Pour the bo iling wateron the roots and steep $6 an hour , ’
and give a teaspoon o f the
Febr ifuge and a tablespoon o f this Tea together every 2 hours,and after he has been another 24 hours without fever
, give i t
every 3 or 4 hours, unt il the patient has good appet ite and digest ion, then 3 t imes daily , just before meals, unt il the pat ienthas gained considerable strength , when i t may be ent irely d iscontinued ; o r he may cont inue the simple infusion to aid digestion.
A strong tea o f wild cherry bark makes the best subst itutefor the snake roo t tea, and especially i f mercury has been previousiy used in the case , and i f i t has, i t is best to cont inue thecherry bark tea unt il the pat ient is entirely recovered .
A patient using this treatment , i f bilious, may vomit bile a fewtimes
,o r i f there is congest ion o f the stomach, he will probably
vomit occasionally for a few hours, but it will soon subside. I t
will not purge, except a patient be very b i i ious, in which case
there will probably be two o r three bilious discharges ; but i tgives so much tone to the act ion o f the stomach and bowels as
to secure regular Operat ions ; but i f the bowels should not be
moved in two or three days, give injections o f warm water , o rwarm water with a litt le salt in i t .
Give the patient all the plain , who lesome diet , o f any kind, hewill take , especially bro iled ham, mush and r ich milk , bo i led r ice,milk or d ry toast
,hot mealy potatoes, bo iled or roasted , with
good fresh butter , etc etc and good , pure, co ld water , o r teaand co ifee, seasoned to the taste, as dr inks, and keep the personand bed clean, and room quiet and undisturbed by conversat ionor any other no ise, and see that i t is well vent ilated .
I f there should be extreme pain in the head when the fever isat the highest , or in the back or lo ins, and delir ium at night , withthe into lerance of l ight and no ise ; in such cases, in addition to
keeping the room coo l, dark and quiet , and gi ving the febri fugeregularly , as above d irected , take the fo llowing :
3 . Fever Liniment — Sulphur ic ether and aqua ammonia, of
each 1 oz muriate of ammonia, os. ; mix , and shake the bottleand wet the scalp and all painful parts, every 2 o r 3 hours, untilthe pain abates. Keep t ightly corked .
A fter the applicat ion of the l iniment,fo ld a muslin clo th four
or five thicknesses, dip i t in co ld water , and apply i t to the heador any part afflicted with severe pain ; or to the pi t o f the atomach. i f there b e much vomiting ; and i t may be renewed everythree o r four hours.
Besides the above t reatment , dip a towel in co ld water , andrub the pat ient o i! br iskly and tho roughly, and be careful toomit the general sponglng ; but the face , neck and hands may b erepeated every three or four hours, i f the skin be very ho t andd ry : but i f the surface be pale , coo l , mo ist , livid o r lead-co lored,omit the general sponging ; but the face , neck and hands maye bewashed occasionally, but be sure to wipe perfectly d ry with s
82 Dr . Chase’s Recipes.
clean, hot and d ry towel. But i f he be very pale and blanched .
with a coo l or co ld surface, or have a white circle around hismouth and nose, or be covered with a co ld , clammy perspirat ion,
give the Febri fuge every hour , until the above symptoms d is
appear, giving the pat ient hot co iree or tea, pennyroyal , sage,
balm , or mint tea, as hot as he can sup them, and as freely as
possible, and make hot applications to his person, and put a
bo tt le of hot water to the so les o f his feet ; and after this tendency to prostrat ion is overcome, then gi ve the Febr ifuge once in
two hours as before only.
Children will use the medicine in all respects as directed forgrown persons, giving to a child one year o ld a fourth of a teaspoon, or fifteen drops ; i f under a year o ld , a litt le less (we havef requent ly arrested Cho lera I nfantum with the Febrifuge in children under six months o ld , and in some instances under a
month o ld ) , and increase the dose in proportion to the age
above a year old , giving half a teaspoon from six to ten
years old,and so on ; and be sure to o ffer children some food
several t imes a day , the best o f which is bro iled smoked ham,
good stale wheat b read boiled in good r ich milk , mush and milk ,
bo iled r ice, etc. ; but animal diet agrees best . and especially incases o f Summer Complaint , o r Cho lera I nfantum , the diet hadbetter be almost exclusively animal. I t will be d ifi cult to use
the infusion o f snake roo t with chi ldren that are too young to
obey the mandate o f parents, and the Febri fuge may be mad esweet , with white o r loaf sugar , for young children, so as to
cover i ts taste as much as possible,but o lder children will be
benefited very much by the use o f the infusion o f snake roo t and
valer ian, and should take i t as prescr ibed fo r adults, o f course
adapt ing the dose to the age o f the patient .4. Note.
— The above treatment , i f persevered in for a sho rtt ime , is eif ectual in arrest ing Diar rhoea, Summer Complaint ,Cho lera Infantum , and all fo rms o f Fever in children. Give it
every two hours. or i f the patient be very feeb le and corpse-like,
give i t every hour unt il there is react ion, and then give i t everytwo hours. as prescr ibed fo r fever in general , and you will b esatisfied with the result after a sho rt t ime.
5 . Typho id Fever.— lf the pat ient be Typho id
,that is, i f his
tongue be brown or black , and d ry in the center , with glossy red
edges ; i f he have Diarrhoea, with thin , watery o r muddy stoo ls,and a tumid o r swo llen belly, he will probably have a rapid or
frequent and small pulse, and be delirious and rest but lit tle at
night ; under these circumstances, give the Febr ifuge in the Tea.
N o . 2. as for fevers in general , every two hours,and give also
the fo llowing :6. Feb r lfuge Balsam—Gum campho r , 30 grs balsam cc
paiba, sweet spiri ts o f nitre, compound spir its of lavender , o f
each oz.
Shake the vial . and give fo rty d rO ps every four hours, in withthe other medicine , until the tongue becomes moist, and the Diarrhoea is pretty well subdued , when you wi ll discontinue thispreparation and cont inue the Febr ifuge and snake root tea
,as
d irected for fever in general.
Med ical Depar tment.
Meter—We do not believe that one case of fever in a thousandwi ll develop Typho id symptoms, unless such cases have been injured in the treatment o f the first stage by a reducing course of
medicine,as bleeding, vomit ing , especially emet ic tartar , purging ,
especially with calomel , and compound extract o f co locynth , or
o i l, salts. or infusion o f senna. and the common coo ling powder ,which is composed o f saltpetre or nitre, and tartar emet ic or
ipecac, all o f which irr itate the mucous membrane o f the atomach and bowels, and consequently produce determination o f bloodto these parts, that results in irr itat ion , engo rgement , congest ion ,
inflammation, and consequently Typho id Fever .
I f fever is at tended with Dy sentery ,o r Blood Flux, it should
be treated in the same manner precisely as Typho id Fever . as i t
is nothing but Typho id Fever with inflammat ion o f the large,
and somet imes small, bowels. The treatment given for Typho idFever above will cure all fo rms o f Dysentery as i t does fever,but the bloody and slimy discharges will continue for two o r
three days after the fever is subdued and the appet ite and digestion are restored , and at t imes, especially i f the patient d ischarge bile, which will be green , there will be a good deal o fpain at stoo l , which , however , will soon subside.
7 . Scarlet Fever .— I f you have Scarlet Fever , treat it in all
respects as fever in general , and i f the pat ient ’s throat shouldshow any indicat ions o f swelling, apply the Fever Liniment No .
3 , and make the applicat ion o f co ld water in the same manneras there directed ; and i t had better be repeated every three or
four hours unt il the swelling is ent i rely subdued , when the wetcloth should be subst ituted by a warm , d ry , flannel one ; but ifthe pat ient ’s throat should ulcerate. give a few drops o f the Feb rifuge every half hour or hour , unt il the dark sloughs separate,
and the throat looks red and clean, when you need only givethe medicine at regular intervals, as recommended fo r feverin general— that is,
every two hours. I f this treatment he pur
sued at the onset , the throat will seldom i f ever ulcerate.
8. Congest ive or Sinking ChII I.— In case o f Congest ive or
Sinking Chill , give the Febri fuge as directed for fever in general ;but i f the pat ient be insensible and co ld , or drenched in a co ldperspiration, give the Febr ifuge in a tablespoon of the snake root
and valer ian tea every hour unt il the pat ient becomes warm,
and then give i t every two hours to within twelve hours o f the
t ime he ant icipates another chill, when you will give the following :
9. St imulat ing Tonic.—Sulphate o f quinine, 20 grs. ; pulver
ised capsicum, 30 grs. ; pulverized carbonate o f ammonia, 90
grs mix and put into a bottle , and ad d 15 teaspoons of co ldwater , and give a teaspoon , together with a teaspoon o f the
Febr ifuge, every hour , either alone. or , what is better , in a tea
spoon of the snake root and valer ian tea, for 15 hours.
The pat ient should lie in bed and drink freely o f pennyroyaltea , or hot coffee, or some other hot tea, and after the t imehas elapsed for the chill , give the same as for fever in general ,until the patient is entirely recovered . The above treatmentwill arrest any form of Ague , and the after treatment will , with
84 Dr. Chase’s Recipes.
any degree of care, prevent its return. O r the Ague may bearrested most speed i by taking one grain o f quinine in a tee
spoon o f the Febr i fuge every hour for six hours preceding a
paroxysm, and then pursue the above tonic course.
I have given the forego ing treatment for fevers, because I
know that it is applicable in all cases, and that the articles are
kept by all d ruggists. But there is a bet ter,because quicker.
method o f cure, and I am very sorry to say that for want of
knowledge in regard to the value o f the medicine, i t is not
usually kept by Druggists. I mean the T incture of Gelseminum.
I t is an unrivaled Febri fuge. I t relaxes the system without permanent prostration o f strength . I ts specific action is to cloudthe vision, give double-sightedness and inability to open the
eyes, with distressed prostrat ion ; which will gradually pass o i!
in a few hours, leaving the pat ient refreshed , and i f combinedwith quinine, completely restored. To administer it :
10. Take the t incture of gelseminum, 50 drops, put into a
vial, and add 5 teaspoons of water ; quinine, 10 grs. Shake whenused . Dose—O ne teaspoon in half a glass of sweetened water.and repeat every 2 hours.
Watch carefully its act ion, and as soon as you d iscover i tsspecific act ion , as ment ioned ab ove, give no more.
Dr. Hale, o f this city, one o f the mo re liberal class of physicians (and I use the term liberal as synonymous with the termsuccessful ) , prefers to add twenty-five drops of the tincture of
verat rum viride with the gelseminum, and give as there directed .
And in case that their full specific act ion should be brought on,
give a few spoons o f brandy, to raise the pat ient from his stupor,o r what is preferable :
11 . Carbonate o f ammonia, 34 oz water , 4 ozs mix. Dose
O ne tablespoon every 15 or 20 minutes unti l revived .
I f Dr . Hale’
s addit ion should be used it will be found applicab le in all cases o f fever , except in Typho id accompan ied withi ts own excessive prostration ; without the addition o f the veratrum i t is applicable in all cases o f fever above descr ibed . O f
course, in all cases where the fever is thus subdued , you willcontinue quinine,
o r some other appropriate tonic treatment, toperfect a cure, and prevent a relapse. And i t might not he
amiss here to give a plan o f preparing a nourishing and agreeablelemonade for the sick, and especially for persons afflicted withfever :
19 . Lemonad e, Nourishing. fo r Fever Pat ients—Arrow-root ,
2 o r 3 teaspoons rubbed up with a little co ld water , in a bowl orpitcher ,
which will ho ld about 1 qt ; then squeeze in the juiceo f half a good-sized lemon , wi th 2 o r 3 tablespoons o f whitesugar , and pour on bo iling water to fill the di sh , constant lyst irr ing whilst adding the bo i ling water .
Cover the dish , and when cold i t may be freely drank to
allay thirst as also to nour ish the weak, but some will prefer thefo llowing
13. Prof . Hufeland’s Dr ink fo r Fever Pat ients o r E xcessive
Thirst—Cream o f tartar , ys oz water, 3 qts° bo il unt il dis
86 Dr. Chase’
s Recipes.
cine to the dogs”—yes, and food also . What,starve ? No. but
simply get hungry ; whoever heard of a dyspeptic being hungry- u
at least those who eat three meals a day ? They eat because thevictuals taste good—mouth-hunger only.
The last year or two o f my dyspeptic life I only ate becausei t was eat ing t ime, and supposed I must eat or d ie, when I onlydied forty deaths by eating.
A ll physicians whose books I have read , and all whose pre
scr iptions I have obtained , say : E at little and o ften ; drinklitt le and o ften. I say eat a litt le, and at the r ight t imethat is, when hungry at the stomach ; drink a little, and at the
r ight time—that is, after digest ion ; and i t is o f just as muchimpo rtance to eat and drink the r ight thing as at the r ight t ime .
Persons have been so low in Dyspepsia that even one tea
spoon of food on the stomach would not rest ; in such cases let
nothing b e taken by mouth for several days ; but inject gruel ,r ice water , r ich bro ths,
etc but these cases occur very seldom.
First —Then, wi th ordinary cases, i f there is much heat o f
the stomach , at bedtime wet a towel in co ld water . wringingit out that i t may not drip . and lay i t over the stomach , havinga piece o f flannel over i t to prevent wetting the clo thes. Th iswill soon allay the heat , but keep it on dur ing the night , and at
any subsequent t ime, as may be needed .
Second .— I n the morning, i f you have been in the habit o f
eating about two large potatoes, two pieces o f steak , two sliceso f bread
,or from four to six hot pancakes, or two to four hot
biscuits, and drinking one to three cups of tea or co ffee—ho ld ,
ho ld , you cry ; no , let me go on. I have many t imes seen all
these eaten , with butter , honey o r mo lasses, too large in amountto be mentioned , with a taste o f every o ther thing on the table,
such as cucumbers, tomatoes, etc etc and all by dyspeptics ;but
,
You will stop this morning on half o f one potato , two inchessquare of steak ,
and half o f one slice o f co ld , wheat bread— o r
I prefer , i f i t will agree w ith you , that you use the“Yankee
Brown Bread , only the same quant i ty ; eat very slow , chew per
fectly fine and swallow i t without water , tea or co ffee ; neithermust you drink any , not a drop, unt il one hour before meal t imeagain, then as little as possible , so as not to choke to death .
Third .—The quest ion now to b e sett led is, did you suifer f rom
the abundance o f your breakfast , or from the kind o f food
taken ? I f you did , take less next t ime. or change the kind ,
and so continue to lessen the quant i ty o r change the kind unt i lyou ascertain the proper quant ity and kind which enables you
to overcome this exceed ing sufl ering after meals ; nay ,more ,
which leaves you perfectly comfortable after meals.
Last ly .—Y ou now have the who le secret of curing the worst
case o f Dyspepsia in the world . Y ou will , however , bear in
mind that years have been spent in indulgence ; do not thereforeexpect to cure it in days ; nay , i t will take months, possibly a
who le year o f self-denial , watchfulness and care ; and eventhen one over load ing of the stomach at a Christmas pudd ing
Medical Department. 87
will set you back again for months. Make up your mind to
eat only simple food , and that in small quant it ies, notwithstanding an over-anxious wife or other fr iend will say ,
“Now do try
a little of this nice pic, pudding or other dish, no matter whati t may be.
“O h, now do have a cup of this nice co ffee, they will
o ften ask ; but no ,no , must be the invariable answer , or you are
again a goner . For there is hardly any disease equally liableto relapse as dyspepsia ; and indulgence in a var iety of food or
over-eat ing any one kind, or even watery vegetables o r f ruit ,will be almost certain to make the patient pay dear for the
whist le.
Then you must eat only such food as you know to agree
with you, and in just as small quantities as wi ll keep you in
health . Dr ink no fluids unt il digest ion is over , or about fourhours after eat ing, unti l the stomach has become a little strongo r toned up to bear i t ; then one cup o f the
“Dyspepsia Co ffee,
o r one cup of the Coffee Made Healthy” may be used . But
more di fficulty is exper ienced from over-dr inking than over -eat
ing. Most positively must Dyspeptics avo id co ld water withtheir meals. I f the saliva and gastr ic juice are diluted with an
abundance of any fluid , they never have the same propert ies toaid or carry on digest ion which they had before dilution ; thenthe only hope o f the Dy speptic is to use no fluid with his food ,
nor unti l digest ion has had her per fect work.
Caut lon.
— I may b e allowed to give a word o f caution to
Mothers, as well as to all others. O ne plate o f food is enoughfo r health—two , and even three , are o ften eaten. Most personshave heard o f the lady who did no t want a “
cart load , but whenshe got to eat ing i t all disappeared , and the reto rt ,
“Back up your
car t and I will load i t again,
”was just what I would have ex
pected to hear i f the load had been given to a Dyspeptic, whichi t no doubt was. Then learn the proper amount of food neces
sary for health, and when that is eaten, by yourself or child ,
stop. I f the pudding is on the table and you choose to have a
litt le o f it , i t is all r ight— have some pudding ; i f pie, have a pieceo f pie ; or cake, have a piece o f cake ; but do not have all, andthat after you have eaten twice as much meat victuals as
health requires. I f apples, melons, raisins or nuts are on the
table, and you wish some o f them , eat them before meal , andnever af ter it i f surpr ise is manifested around you , say you eat
to live,not live to eat . The reason for this is that persons wi ll
eat all they need , and o ften more, o f common food , then eat
nuts, raisins, melons, etc unt il the stomach is not only filledbeyond comfort , but actually distended to i ts utmost capacity o f
endurance ; being led on by the taste, when i f the reverse course
was taken, the stomach becomes satisfied when the preperamount of the more common food has been eaten after the others.
Are you a Grocer , and constant ly nibbling at raisins, candy ,
cheese , apples and every other edible ? Step, unt i l just beforemeal , then eat what you like , go to your meal , and return , not
touching again unt il meal t ime. and you are safe ; continue the
nibbling and you d o it at the sacr ifice o f your future health .
Have you children or o ther young persons under your care ? See
88 Dr. Chase’
s Recipes.
that they eat only a reasonable quantity at meals, and not anything between them ; do this, and I am willing to be called a foolby the younger ones, which I am sure to be ; but do it not, andthe foo l will suifer for his fo lly.
Y ou may consider me a hard Doctor—be it so then ; thedrunkard calls him hard names who says gi ve up your “
cups,
but as sure as he would d ie a drunkard, so sure will you d ie a
Dyspeptic unless you gi ve up your over -eat ing and over-drinkingo f water , tea , coffee, wine, beer , ale, etc. Now you know the
consequences, suit yourself ; but I have paid too dearly for myexperience not to lift a warning vo ice or spare the guilty.
In recent cases, and in cases brought on by over-indulgence,
at some extra rich meal, you will find the “Dyspeptic Tea,
" madef rom Thompson’
s Composit ion, will be all sufficient , as spokeno f under that head , which see.
2. The wild black cherries, put into Jamai rum, are highlyrecommended, made very strong with the cherr ies, and withoutsugar ; but I should say put them into some of the domesticwines, or what would be st ill better , make a wine directly fromthem, according to direct ions under the head of
“Fruit Wines.
3. O ld“Father Pinkney,” a gent leman over ninety years of
age , assures me that he has cured many bad cases o f Dyspepsia,
where they would gi ve up their over-indulgence, by taking :Blue flag root , washed clean
,and f ree from specks and rotten
streaks, then pounding it and putt ing into a little warm waterand straining out the milky juice, and adding sufficient peppersauce to make i t a litt le hot . Dose—O ne tab lespoon 3 timesdai ly.
I t benefits by its act ion on the liver , and it would be goodin Liver Complaints , the pepper also stimulating the stomach .
See“Soot-Co ffee,
"No . 12 , among the Ague medicines.
LARY NGlTiSa - lni‘lammat lon of the Throat—This complaintin a chronic form has become very prevalent , and is a diseasewhich is aggravated by every change o f weather , more especiallyin the fall and winter months. I t is considered
,and that just ly.
a very hard disease to cure , but with caution, time and a
rat ional course of treatment it can be cured.
The difficulty with most persons is they think that it is an
uncommon disease, and consequently they must obtain someuncommon preparation to cure it , instead o f which some of themore simple remedies, as fo llows, will cure nearly every case i f
persevered in a sufficient length of time. First, then, take theA lterat lve fo r Diseases of the Skim—Compound t incture o f
Peruvian bark , 6 ozs fluid extract o f sarsaparilla , 1 lb extract
o f conium, 56 os. ; iodide o f potash (often called hydriodate) , 55os. ; iodine, 56 d r. ; disso lve the extract of conium and the
powders in a litt le of the fluid and mix all. Dose—Two teaspoons 3 t imes daily before meals,
unt i l all is t hen. Shake thebottle well before using.
In the next place take the2. Gargle for Sore Throat —Very strong “80 tea, 54 pt .
strained honey, common salt , and strong vinegar of each, 3
Med ical Department. 89
tablespoons ; cayenne, the pul verized, . one rounding teaspoon ;steeping the cayenne with the sage , strain , mix and bott le foruse, gargling from 4 to a dozen times daily , according to the
sever ity o f the case.
This is one o f the best gargles in use . By persever ing somethree months I cured a case o f two years’
standing where the
mouths o f the E ustachian tubes constant ly discharged matter at
their openings through the tonsils into the pat ient ’s mouth , hehaving previously been quite deaf , the who le throat being alsodiseased . I used the preparation for
“Deafness
”also , as men
t ioned under that head .
Remembering always to breathe through nature’
s channel fo rthe breath
,the nose.
Besides the forego ing. you will wash the who le surface twicea week with plenty o f the To ilet Soap" in water , wiping d ry ,
then with a coarse , d ry towel rub the who le sur face for ten
minutes at least , and accomplish the coarse towel part o f it
every night and mo rning unt il the skin will remain through theday with i ts flushed surface and genial heat ; this draws the
blood from the throat and o ther internal o rgans, or , in o therwo rds, equalizes the circulat ion ; know and act upon this fact ,and no inflammat ion can long exist , no matter where i t is lo
osted . Blood accumulates in the part inflamed , but let it flewevenly through the who le system , and , o f course ,
there can be no
inflammat ion.
Y ou will also apply to the throat and breast the fo llowing :3. So re Throat Liniment —Gum camphor , 2 ozs cast ile soap ,
shaved fine, 1 d r. ; o i l o f turpent ine, 1 tablespoon ; o i l of origanum ,
34 oz. ; opium , oz. ; alcoho l . 1 pt . In a week or 10 days i t willbe fit for use, then bathe the parts f reely 2 or 3 t imes daily.
This liniment would be found useful in almost any throat orother disease where an outward applicat ion might be needed .
I f the forego ing treatment should fail , there is no alternativebut to br ing in emet ics with the other treatment and cont inuethem for a long time.
I mention the emet ic plan last , from the fact that so manypeople utterly object to the emet ic treatment . But when everything else fails, that steps in and saves the pat ient , which goes toshow how unjust the prejudice. By the phrase
,a long t ime, I
mean several weeks, twice daily at first , then once a day , and
finally thr ice to twice a week, etc. A part o f this course you willsee by the fo llowing is corroborated by the celebrated Lung and
Throat Doctor , 8 . S. Fi tch , o f New York , who says “it is a
,skin
disease, and that pur ifying medicines are necessary to cleansethe blood— taking long , full breaths,
”etc. This is certainly good
sense. His treatment o f threat diseases is summed up in the
fo llowing :Note. Wear but litt le clothing around the neck—chew o ften
a lit tle nut-gall and swallow the juice—wear a wet cloth aboutthe threat at night, having a dry towel over it—bathe freelyall over as in consumpt ion, and especially bathe the throat withco ld water every morning, also wash out the inside of the
throat with co ld water—avo id crowded rooms—gargle with s
90 Dr. Chase’
s Recipes.
very weak solution o f ni trate of si lveH hewing gold thread andswallowing the juice and saliva from i t—borax and honey occa
sionally ,and gum arabic water , i f much irritat ion—use the vo ice
as little as possible unt il well , also o ften using a liniment ex
ternally .
”
I had hoped for very much benefit f rom using cro ton o i l ex
ternally , but time has shown that the advantage derived from it
is not sufficient to remunerate fo r the excessive irr itation causedby i ts cont inued application.
4. Smoking dr ied mullein leaves in a pipe not having beenused for tobacco , is said to have cured many cases of Laryngit is.
And I find in my last E clect ic Medical Journal so strong a cer
roborat ion, taken from the Med ical and Surgical Reporter , o f
this fact that I cannot refrain from giving the quotation. It
says : “In that fo rm o f disease in which there is dryness o f the
trachea, with a constant desire to clear the throat. attended withlitt le expectorat ion , and considerable pain in the part aifected ,
the mullein smoked through a pipe acts like a charm and aifordsinstant relief . I t seems to act as an anodyne in allaying irritat ion, while it promotes expectorat ion and removes that gelat inous mucus which gathers in the larynx , and , at the same t ime ,
by some unknown power,completely changes the nature o f the
disease, and , i f persevered in, will produce a radical cure.
We read in a certain place o f a gent leman who was walkingaround and through a great city , and he came across an inscr ipt ion ,
“To the unknown God
” —and directly we find him expla’ ining that unknown Being to the astonished inhabitants. And Ialways feel like this old -fashioned gentleman, to cry out uponevery convenient occasion , my belief that i t was that God ’sgreat wisdom , seeing what was requi red , and H is exceedinggoodness, providing according to our necessit ies, this wonderful,and to some that unknown , power in the thousands o f planetsaround us. What matters i t to us how it is done ? I f the cure isperformed i t is sufi cient .
Since the publication o f the fo rego ing ,in the ninth edit ion, Ihave been smoking the dried mullein . and recommending it to
others. I t pas gi ven general sat isfact ion for coughs and as a
subst itute for tobacco in smoking, exhilarat ing the nerves andallaying the hacking coughs f rom recent co lds,
by breathing thesmoke into the lungs. In one instance , af ter ret iring, I couldnot rest from an irr itat ion in the upper port ion of the lungs andthroat , f requent ly hacking without relief only for a moment . Iarose , filled my pipe with mullein , returning to bed , I smoked thepipeful . drawing it into the lungs, and did not cough again dur ingthe night .
An old gentleman, an inveterate smoker . from my suggestion,began to mix the mullein with his tobacco , one- fourth at first ,fo r a while ; then half , and finally three- fourths ; at this po inthe rested . I t sat isfied in place o f the full amount o f tobacco ,
and cured a cough which had been left upon him after inflamma.
t ion o f the lungs. The flavo r can hardly be dist ingui shed fromthe flavo r o f tobacco smoke. in rooms.
I t can be gathered any time during the season , the'
center‘
Med ical Depar tment. 9 1
stem removed , carefully dried , and rubbed fine, when i t is readyfor use. I t gives a pipe the phthysic,
as fast as it cures one on
the pat ient ; but the clay pipe , which is to be used,can be readily
cleaned by burning out .
Here is the“Subst itute for Tobacco fo r which the French
have o ifered francs.
I t can be made into cigars by using a tobacco leaf wrapper .
Catarrh is o ften more or less connected with that disease.
In such cases, in connect ion with the above treatment , takeseveral t imes daily o f the fo llowing :
Catarrh Snuff .— Scotch snuff , 1 oz chloride o f lime , driedand pulverized , 1 rounding teaspoon ; mix and bo ttle, corkingtight ly.
The anuir has a tendency to aid the secret ion from the parts ;and the chloride corrects unpleasant fetor .
CANCE RSa—To Cure—Method of Dr. Lando lfi (Surgeon-Gen
eral of the Neapo litan A rmy ) : and Several Successful Amer icanMethods.
— The pr inciple upon which the t reatment is based con
sists in transfo rming a tumor of a malignant character , by con
ferr ing upon it a character of benignty , which admits a cure.
This transformat ion is effected by cauterizat ion with an agent
looked upon as a specific, viz : chlor ide o f bromine,combined or
not with other substances, which have already been tried , buthave hitherto been employed separately. The internal treatmentis merely auxiliary. (Cancers may be known f rom o ther tumorsby their shoot ing, o r lancinat ing pains ; and i f an open sore, fromtheir great fetor .
— Author . ) The formulas fo r the caust ics are,
with the exception o f a few cases, the fo llowing :E qual parts o f the chlorides o f zinc, gold and ant imony, mixed
with a sufii cient quantity o f flour to form a viscid paste.
At Vienna he used a mixture o f the same substances in
different proport ions ; chlor ide o f bromine , 3 parts ; chloride o f
zinc, 2 parts ; chlor ide o f go ld and ant imony, each 1 part ; madeinto a thick paste with powdered licorice root. This preparat ionshould be made in an open place , on account o f the gases whichare disengaged.
The essent ial element is the chlor ide of bromine,which has
o ften been employed alone ; thus, chlor ide o f bromine fromto 4 d rs and put lico rice root as much as sufiicient .
The chloride of zinc is indispensable in ulcerated cancers , in
which it acts as a hemastat ic (stopping blood ) . The chlo r ideo f go ld is only useful in cases o f encephalo id (brain- like) cancers,
in which i t exercises a special , i f no t a specific action. Cancers
o f the sk in (epitheliomas) , lupus and small cystosarcomas(watery or bloody tumors) are treated with bromine mixed withbasilicon o intment in the proport ion o f one part o f bromine to
eight o f the ointment ; the application should not extend to thehealthy parts, i ts action being often propagated through a spaceo f one or two lines.
’
The paste is only allowed to remain on abouttwenty-four hours ; on removing the dressing a line of demarkst ion is almost always found separat ing the healthy from the
morbid parts. The tumor is itself in part whit ish and part red
92 D r. Chase’s Recipes.
d ish , o r marbled with yellow and blue. The caustic is replacedwith the poultice, or with compresses smeared with basilicono intment only, which are to be removed every three hours unt i lthe scar is detached ; the pain progressively diminishing in pro
portion as the mort ification advances, the line o f demarkat iond aily becomes more evident ; about the fourth or fifth day the
cauterized port ion begins to r ise, and from the eighth to the
fifteenth day i t becomes detached or can be removed with fo r
ceps and without pain, exposing a suppurat ing surface,secret ing
pus o f good quality and covered with healthy granulat ions. i f
any po ints remain o f less sat isfacto ry appearance, or presentt races o f morbid growth , a litt le o f the paste is to be again ap~
plied , then dress the sore as you would a simple ulcer ; i f thesuppurat ion proceeds too slowly, dress i t with lint dipped in the
fo llowing so lut ion :Chlor ide o f bromine, 20 or 30 drops ; Goulard ’
s E xtract , from 1
to 2 d rs dist i lled water , 16 ozs.
In the major ity o f cases healing takes place rapidly, cicatrizat ion progresses from the circumference to the center , no complications supervene, and the cicatr ix (scar ) resembles thatleft by a cutting instrument . H is internal remedy to prevent arelapse is :
Chlor ide o f bromine, 2 draps ; powder o f the seeds o f waterfennel
,23 grs. ; extract o f hemlock (Conium aculatum) , 12 grs
mix and divide into 20 pills ; one to be taken daily for 2 months.
and af ter that 2 pi lls daily for a month or two longer , 1 night andmo rning after meals.
I n any case o f Cancer , either the forego ing internal remedy ,o r some of the other A lterat ives, should be ’
taken two or threeweeks before the treatment is commenced , and should also be
continued fo r several weeks af ter i ts cure.
2. Dr. H G. Judkins' Method —This gentleman, of Malaga,
Monroe Co O hio , takes :Chlori de o f zinc the size o f a hazel nut, and puts enough
water with i t to make a thin paste, then mixes with it equa'lparts o f flour and finely pulverized charcoal
,sufficient to fo rm a
to lerable attir paste.
He spreads this on a soft piece of sheep skin , sufl cientlylarge to cover the tumor , and applies every two days unt il i tis detached , then dresses it with “
Judkins’ O intment ,” which see.
Again :3. L. S. Hodgkins
' Method .-This gentleman is a merchant .
o f R eading,Mich . The method is not o riginal with him , but
b e cured his wife o f cancer of the breast, after having beenpronounced incurable. Some would use i t because i t containscalomel—o thers would no t use i t for the same reason. I give itan insert ion from the fact that I am well sat isfied that - i t has
cured the disease and from its singularity o f c omposit ion.
Take a white oak roo t and bo re out the heart and burn the
chips to get the ashes. os. ; lunar caustic, os. ; calomel,56 os. ; salts o f nitre (salt petre) , oz the bod y o f a thousand
94 Dr . Chase'
s Recipes.
twenty-four hours. O n removing it the cancer will be found tobe burned into , and appears the co lor o f an old shoe so le, and
the r im outside will appear white and parbo iled , as i f burned bysteam .
“Dress with slippery-elm poult ice unt il suppuration takes
place, then heal with any common salve.
”
10. A rmen ian Methods— In A rmenia a salve made by bo ilingo live o i l to a proper consistence for the use is reported by an
eastern traveler to have cured very bad cases.
11. Figs bo iled in new milk until tender , then split and
applied hot—changing twice daily,washing the parts every
change with some o f the milk—d r inking 1 gill o f the milk also as
o ften .
And cont inuing from three to four months is also reportedto have cured a man ninety-nine years o ld by using only six
pounds, whilst ten pounds cured a case o f ten years'
standing.
The first application giving pain , but afterward relief , everyapplicat ion.
12. Red O ak Berle—A salve from the ashes has long beencredited for curing cancer , and as I have recent ly seen the
method given fo r preparing and using it , by I saac Di llon, o f
O regon, published in a paper near him , I cannot keep the benefito f i t f rom the public. The direct ions were sent to h im by hisfather , John Dillon , Sr o f Zanesville, O hio . and from my knowledge o f the Dillon family I have the utmost confidence in the
prescr iption. I t is as fo llows :Take red oak bark ashes
,1 peck ; put onto them bo iling
water , 6 qts let i t stand 12 hours ; then d raw o i! the ly e and
hell to a thick salve ; spread this, pretty thick , upon a thickcloth a lit tle larger than the cancer , and let i t remain on 3
hours ; i f i t is too severe , half o f that t ime ; the same day or the
next apply again 3 hours, which w i ll generally effect a cure ; after
the last plaster wash the sore with warm milk ; then applya healing salve made o f mutton tallow , bark o f elder , witha litt le rosin and beeswax (some root o f white li ly may be
added ) , stewed over a slow fire ; when the so re begins to maturate, wash i t 3 or 4 t imes daily,
renewing the salve each t ime ;avoid strong diet and strong drink , but d rink a tea o f sassafras
root and spice-wood tops fo r a week before and after the plaster .
13. Prof . R . S. Newton, o f Cincinnati,uses the chloride o f
zinc, a saturated so lution (as strong as can be made) , o r makesthe chlor ide into a paste . with thick gum so lution .
In cases o f large tumors he o ften removes the bulk o f themwith a knife , then applies the so lut ion, o r paste, as he thinkst est , to destroy any remaining roo ts which have been severed bythe knife.
14. Prof . Calkins, o f Philadelphia, prefers a paste made fromyellow-d ock, red -clover and poke , using the leaves Only o f eitherart icle in equal quant ities.
Bo iling,straining . and simmer ing to a paste, applyi ng from
t ime to time to cancerous growths or tumors, until the ent iremass is destroyed , then poult ice and heal as usual.
Med ical Department. 95
But Dr . Beach, of New Y ork, who is a man,o f much experi
ence in cancers, says beware o f the knife, or any plaster whichdestroys the cancer o r tumor ; but first use discutients (medicineswhich have a tendency to d rive away swellings) unt il alreadyulcerated , then mild poult ices to keep up a discharge f rom the
ulcer , with alterat ives, long cont inued , keeping the bowels regular , etc etc. The Vienna physicians
,as well as Dr . Beach ,
allow the inhalat ion o f a few drops o f chlo ro form where the painis excruciating. And I would say apply a litt le externally alsoaround the so re.
Cancers should not be disturbed as long as they d o not grownor ulcerate. but as soon as either oegins, then is the t ime tobegin with them .
CosT IVE NE ss.—To Cure.
— Cost ive habits are often broughton by neglect ing to go to steel at the usual t ime, fo r most persons have a regular daily passage ,
and the most usual t ime is atrising in the mo rning or immed iately af ter breakfast ; but hurry ,or negligence, for the want o f an understanding o f the evi ls ar is~ing from putt ing i t o ff , these calls o f nature are suppressed ; butlet i t be understood , nature, like a good wo rkman o r student ,has a t ime fo r each duty ; then no t only let her work at her
own time,but i f tardy go at this t ime and no t only aid bfit
so licit her call , o r in other words :“When nature calls, at either door , do no t attempt to bluff her ;But haste away, night or day , o r health is sure to suffer .
The above with attent ion to diet , using milk ,roasted apples,
and ,i f no t dyspeptic, uncooked apples, pears, peaches,
etc at
meal time,
“Yankee Brown Bread, o r bread made o f unbo lted
wheat , i f preferred , and avo iding a meat diet , will in most casessoon remedy the difficulty. However :
2 . In Very O bst inate Cases—Take extract o f henbane, $5 d r . ;
ext ract o f co locynth , 1-3 d r extra o f nux vomica. 3 grs. ; care
fully work into pill mass,and fo rm into 15 pills. Dose—O ne pill
night and morning.
Cont inue their use unt il the d i iflculty is overcome, at the
same t ime fo llowing the previous directions faithfully. Withmany persons the fo llowing will be found all sufficient :
3. Brand i pt and put into i t rhubarb- roo t , bruised , 1d r hiera-picra, 1 oz. ; and fennel seed , oz.
After i t has stood for several days, take a tablespoon o f
i t three t imes daily before eat ing, until i t operates, then halfthe quantity o r a little less, just sufficient to establish a dailyaction o f the bowels, until all is taken. O r , the second pillunder the head o f E clect ic Liver Pill may be taken as an
alterat ive to br ing about the act ion o f the liver , which is,o f
course , more or less inact ive in most cases o f long continuedcost iveness.
4. Co rn MeaI.— 1 tablespoon st irred up in sufficient co ldwater to drink well . and drank in the morning , immediately after
r ising, has with perseverance cured many bad cases.
5 . A Fresh E gg—Beat in a gi ll of water and drank on rising
in the morning and at each meal for a week to ten days. has
96 D r . Chasc'
s Recipes.
cured obstinate cases. I t might b e increased two or three at a
t ime, as the stomach will bear .
CHRO NIC GO UTa—To Cure. Take hot vinegar and put
into i t all the table salt which it will disso lve, and bathe the
parts affected with a so ft piece o f flannel . Rub i t with the handand d ry the foot , etc by the fire. Repeat this Operat ion four
t imes in the 24 hours, 15 minutes each t ime,for four days ; then
twice a day for the same per iod ; then once. and fo llow thisrule whenever the symptoms show themselves at any futuret ime.
”
The philosophy O f the above formula is as fo llows : Chronic
gout proceeds from the obstruction O f the f ree circulat ion o f the
blood (in the parts affected ) by the deposit O f a chalky sub
stance , which is generally understood to be a carbonate and
phosphate of l ime. Vinegar and salt d isso lve these ; and the Oldchronic compound is broken up. The carbonate o f lime , etc be
come acetate and mur iate, and these being soluble, are takenup by the circulat ing system and discharged by secretion. Thisfact will be seen by the gouty jo ints becoming less and less inbulk until they assume their natural size. During this processthe stomach and bowels should be occasionally regulated by a
gent le purgat ive. Abst inence from spir i tuous libat ions ; exercisein the open air , and especially in the morning ; freely bathingthe who le surface ; eating only the plainest food, and occupyingthe time by
,
study or useful employment are very desirableassistants.
2. Gout T incture.—Veratrum viride (swamp hellebore) ,
oz. ; opium , oz wine, 56 pt . ; let them stand for several days.
Dose— 15 to 30 d rO ps, according to the robustness O f the pat ient,
at intervals o f two to four hours.
M. Hansen, a French Officer , introduced this remedy in gout
some sixty years ago , and i t became so celebrated that i t soldas high as from one to two crowns a dose. I t is consideredvaluable also in acute rheumat ism . In gout i t removes the paroxysms. allays pain and procures rest and sleep , reduces the
pulse and abates fever .
3. Co ifee has recent ly been recommended, not only for gout ,but gravel also . Dr . Mosley Observes in his “
Treati se on Co ffee”
that the great use O f the art icle in France is supposed to haveabated the prevalence o f the gravel . In the French co lonies,
where co ffee is mo re used than in the E nglish, as well as in
Turkey, where i t is the pr incipal beverage , not only the gravel
but the gout is scarcely known . Dr . Freut relates, as an extra
o rdinary instance O f the effect of co ffee on gout , the case o f
Dr . Deveran , who was attacked with gout at the age O f twentynve, and had i t severely ti ll he was upward O f fifty , with chalkstones in the jo ints O f his hands and feet ; but for four yearspreceding the t ime when the account O f his case had beengiven to Dr . Fraur to lay before the public. he had ,
by advice ,
used co ffee , and had no return O f the gout af terward .
PARALYSIS.— If Recent—To Cure.
—When Paralysis (numbpalsy) has existed fo r a great length of t ime, but little benefit
Med ical Department. 97
can be expected f rom any treatment ; but i f recent , very muchgood , i f no t a perfect cure. will be the result O f faithfully go v
erning yourself by the fo llowing direct ions with this :Par
‘
alyt ic Liniment — Sulphuric ether , 6 o zs alcoho l , 2 ozs
laudanum,1 oz Oil o f lavender , 1 oz. ; mix and cork t ight ly.
In a recent case O f paralysis let the whole extent O f the numbsurface be thoroughly bathed and rubbed with this preparati onfor several minutes, using the hand , at least 3 times dai ly , at the
same time internally , 20 drops O f the same, in a little sweetenedwater, to prevent translation upon some internal o rgan.
I t may be used in Old cases, and in many o f them will un«doubtedly do much good ; but I do not like to promise whatthere is not reasonable chance to perform . I t is well in veryrecent cases to keep the parts covered with flannels , with a
large amount of fr i i tion by the hand ; also elect r icity scient ific
ally applied, that is, by a Physician or some one who has studiedthe nature and Operat ions o f the electr ical machine.
This liniment should be applied so freely that about an
ounce a day will be consumed on an arm or leg, and i f a who leside is palsied , proport ionately mo re. In cases o f pains in thestomach or side a teaspoon will b e taken with unusual success ;or for pain in the head apply to the surface
,always bearing in
mind that some should be taken internally whenever an externalapplication is made. I n sprains and bruises where the sur face
is not broken it will be found very efficacious. I t may be
successfully rubbed over the seat o f any internal disease aecompanied with pain.
E NLARGE D TO NSILS.—To Cure.
—Where the tonsils are ent
larged from co lds or epidemic sore throat.Take NO . 6, 1 os. ; mo lasses, 2 ozs. ; and ho t water , 4 ozs mix
and sip a li tt le into the throat often , swallowing a litt le also ; itkeeps up a discharge O f saliva from those parts and thus relievestheir swo llen condit ion ; and stimulates to renewed healthyact ion.
I t has proved very efficacious in the above epidemic cases,
which leave the tonsils much indurated (hardened ) , as well asswo llen , with a tendency to chronic inflammat ion o f the wholelarynx, or throat, Often with little ulcers. In that case :
Put 10 grs. o f nitrate o f silver to 1 oz. of water with 3 or 4d rO ps of creosote , and swab the throat with it , and lay a
flannel wet with turpentine upon the outside.
The worst cases will short ly yield to this mild t reatment .Should there
,however , be a d isposit ion to fever , you might also
put the feet into ho t water fifteen or twenty minutes, with occa
sional sponging o f the who le surface.
S ICK HE ADACH E P TO Cure.—Sick headache proper ar ises
from acidity ~O r overloading the stomach ; when it is no t fromover-eating all that is necessary is to soak the feet in hot waterabout twenty minutes, dr inking at the same t ime some O f the
herb-teas, such as pennyroyal . catnip , or mint , etc then get intobed , cover up warm and keep up a sweat ing process for aboutan hour , by which t ime relief will have been Obtained ; but when
?8 Dr. Chase’s Recipes.
0 0 d has been taken which remains in the stomach, it is muchthe best way to take an emet ic, and the fo llowing is the :2 . E lectric Emet ic. Which is composed O f lobella, and ipe
cac uanha, equal parts, and blood root half as much as o f eitherO f the others, each pulverized separately and mix tho roughly .
Dose—Half a common teaspoon every 15 to 20 minutes in someo f the warm teas, for instance, camomile-flowers, pennyroyal . orboneset—d rinking freely between doses O f t he same tea in whichyou take i t ; cont inue until you get a free and full evacuat ion o f
the contents O f the stomach .
A fter the operation, and when the stomach becomes a littlesettled, some nour ishment wi ll be desired , when any O f the mildbroths, or gruel , should be taken, in small quant ities, withoutfear O f increasing the d ifficulty.
“There is probably no emetic surpassing this, either in efil
cacy o f action , or efiiciency in breaking up mo rbid , unhealthyconditions o f the system generally ; and exciting healthy action .
I t is excellent in croup , chronic affect ions o f the liver or stemach . etc and in fact when and wherever an emet ic is needed .
”
- Beach .
But after a full trial o f both, upon my own person and others,I prefer lobelia seed alone, pulverized when used . The mannerO f administering them has been the cause o f bringing the lobeliamet ic into disrepute. I take “
Thompson’
s Composit ion” tea,
made as there d irected and dr ink two saucers O f i t , fifteen minutes apart , and with the third I st ir in one rounding teaspoon
O f lobelia seed , pulverized, and drink i t ; then every fi fteen minutes I take ano ther saucer o f the tea until free vomit ing takesplace, not taking any mo re o f the lobelia ; by this course I thinkit mo re efficient and thorough than the mixed emet ic, and en
tirely free from danger o f the“alarming symptoms,
"
as theyare called, brought on by cont inuing to give the lobelia everyfew minutes instead O f waiting its action. and all for want of
knowledge as to what that act ion should be; but i f you givei t i ts own t ime, continuing the st imulat ing tea, i t will have i ts
specific act ion , which is to vomit , no matter at which end i t is
introduced. When it begins to vomit i t will generally continuei ts action until i t empt ies the stomach , then I begin to subetitute the composit ion with :3 . Bread Tea, Used In Taking Emot ion—Made by taking a
piece o f dry bread and crumbling i t into a bowl wi th a little salt ,
pepper and butter to suit the taste, then pouring bo iling waterupon it ; this soon allays the retching and strengthens the stomach to renewed healthy action.
Per iod ical Headache.—There are those who have sick head
ache coming on at per iods O f from a few weeks to two or threemonths, lasting two or three days, accompanied with nausea and
occasionally wi th vomiting. In these cases after using the
emetic to relieve the present attack take the Cathart ic Syrupnext fo llowing :4. Cathart ic Sy rup.
—Best senna leaf 1 oz jalap 55 oz
butternut , the' inner bark O f the roo t . dried and bruised . 2 os. ;
Medical Depar tment. 99
peppermint leaf 55 oz fennel seed $5 oz alcohol 12 pi . ; water135 pts. ; sugar 2 lbs. ; put all into the spir it and water, exceptthe sugar , and let i t stand 2 weeks, then strain , pressing out
from the dregs, adding the sugar and simmer ing a few minutesonly to form the syrup . I f i t should cause gr iping in any case ln
crease the fennel seed and peppermint leaf . Dose—O ne tablespoon Once a day ,
o r less Often i f the bowels become too loose,
up to the next per iod when the headache might have been ex
pected , and i t will not b e forthcoming.
This is a mild purgat ive and especially pleasant . Most personsafter a trial o f i t will adopt i t for their general cathart ic, andespecially for children. Increase or lessen the dose accordingto the effect desired.
Females in a weak and debilitated condition Often have a
headache which is purely sympathet ic. Thi s they will distinguish by their general weakness , irregular it ies and lightheadedness,
Often amount ing to real pain. In such cases take the following :
5 . Headache Drops.—Castor , gent ian and valerian roots,
bruised , oz laudanum 1 oz. ; sulphur ic ether os. ; alcoho l55 pi . ; water pt put all into a bottle and let stand about 10days. Dose—A teaspoon as o ften as required , or 2 or 3 t imesd aily.
6. T lncture of Blood -Roo t .—Made by putt ing 1 oz. O f the
dr ied, bruised root to 1 pt . o f gin and taking 1 teaspoon beforeeat ing every mo rning and only eat ing a reasonable amount o f
easily d igested food .
Has worked wonders in cases where headaches had been of
very long stand ing. And i t might not be amiss to say that themajo r ity of headaches are found among those who are disposedto dyspepsia by long cont inued over-eat ing , then reducing the
gastr ic juice b y over -d rinking , even o f water,tea or co ffee.
A N iles paper gives one which is easily t ried . I t is as fo l
lows :7 .
“Charcoal , a Cure fo r Sick Headache.— I t is stated that
two teaspoons O f finely powdered charcoal drank in half a tumbler O f water will in less than 15 minutes give relief to the sickheadache when caused . as in most cases i t is, by superabundanceO f acid on the stomach . We ha ve tr ied this remedy time and
again and its efficacy in every instance has been signally satis
factory .
When headache has been brought on by eat ing too freely O f
bo iled beef , cabbage . etc o r any o ther indigest ible dinner , onecup O f good tea, at tea time , eat ing only a slice O f d ry bread ,will Often allay the nervousness, quiet the head , and aid in get
t ing to sleep. The Good Samar i tan” applied to the head is alsogood .
DE LI R IUM TR E ME NS.—TO O btain Sleep.
—Give an emeticO f ipecacuanha. then give 15 to 18 grs. o f the same every 2
hours, using the shower bath and giving all the beef tea the pati ent desi res.
The jail physician O f Chicago reports thirty-six favorable
100 D r. Chase’s Recipes.
cases treated as above. In Boston at the House O f Correct ionthe danger ar ising from the sudden loss O f their accustomedst imulus, according to Pur itani c economy , is overcome by ad
ministering freely a strong decoction o f wormwood .
2. St imulating Anodyne.— Sulphate of quinine 12 grs sul
phate o f morphine 1 sr . ; mix and divide into 6 powders. Dose—O ne powder every hour.
Pro fessor King, o f Cincinnat i, O hio ,says that from two to
four powders of the above anodyne will near ly every time prO
duce sleep in this whisky delir ium.
TY PHUS FEVE Ra—To Prevent lnfect ion.—Take nitre (salt
petre) pulver ized , 44 oz. Oil O f vitr io l 54 oz. put the nitre intoa teacup and set i t on a red hot shovel , adding the vitrio l onesixth at a time, sti rring it with a pipe stem , avoiding the fumesas they r ise from the cup ; no danger , however, in breathing theai r o f the room.
The above amount is sufficient fo r a room twelve by sixteenfeet , and less or more according to the size of other rooms. Dr.
J. C. Smith , O f London, is said to have received from Parliamentfor making this recipe public.
2. To purify the air from noxious effiuvia in sick roomsnot o f a contagious character simply slice three or four onions,place them on a plate upon the floo r , changing them three or
four t imes in the twenty-four hours.
3. Disinfectant for Rooms, Meat and FIsh.-Common salt
85 a teacup ; sulphuric acid 2 or 3 os. ; put about 56 oz. o f the
acid upon the salt at a time every fifteen minutes, sti rr ing unti lall put on.
This will pur ify a large room , and for meat or fish, hangthem up in a box having a cover to i t and thus confine the gas,and tainted articles O f food will soon b e purified by the sameoperation. And notwithstanding so much was paid for the“Smith Disinfectant ,” the’
above will be found equally good.
4. Coffee, dr ied and pulver ized , then a litt le O f it spr inkledupon a hot shovel wi ll in a very few minutes clear a room O f all
impure eifluvia, and especially o f an animal character.
5 . Chlor ide of Lime.—Half a saucer O f it moistened with
an equal mixture O f good vinegar and water , a few drops at a
t ime only, will purify a sick room in a few minutes.
SWE AT I NG PRE PARAT IO NS—Sweat ing Dropa—lpecacu
anha,saff ron, Virginia snake root and camphor gum, each 2 ozs. ;
opium oz. ; alcoho l 2 qts. Let stand 2 weeks, shaking occa
sionally . Dose—A teaspoon in a cup O f hot pennyroyal. spearmint o r catnip tea every half hour unt il perspiration is induced,then once an hour for a few hours.
I t is excellent in co lds, fevers, pleur isy, inflammation of the
lungs, etc. It is good tO soak the feet in hot water at the samet ime.
2. Sweat ing with Burning Alcoho l.—Pour alcohol into a
saucer to about half fill it ; place this under a chair ; str ip theperson to be sweated O f all clothing and place him in the chair,putting a comforter over him also ; new l ight a match and throw
Dr. Chase’
s Recipes.
and put up in tin foil. I f for your own use put up in a t ightbox. Apply to the chaps or cracks two or three times daily ,especially at bedt ime.
BURNS.—Salve for Burns, Frost Bites, Cracked N ipples, etc.
— E qual parts O f turpent ine, sweet Oil and beeswax ; melt the O i l
and wax together and when a litt le coo l ad d the turpent ine and
st ir unt il co ld , which keeps them evenly mixed .
Apply by spreading upon thin cloth— linen is the best . I
used this salve upon one O f my own children only a year and a
half Old which had pulled'
a cup O f hot co ffee upon itself , beginning on the eyelid and extending down the face , neck and breast ,also over the shoulder and in two places across the arm, the
skin coming of! with the d omes. In fif teen minutes f rom the
applicat ion O f the salve the chi ld was asleep and i t never cr iedagain from the burn and not a part icle O f scar left .
"
I t is good for chaps on hands o r lips, o r for any other so re.
I f put on burns befo re blistering has taken place they wi ll notblister . And i f applied to sore or cracked nipples every t imeafter the child nurses i t soon cures them also . For nipples simply rubbing it on is sufiicient . I
Q
find i t valuable also for pimples and common healing purposes, and I almost regret to ad d
any o ther preparat ions fo r the same purposes for fear that somewi ll neglect this, but as there may b e cases where some o f the
fo llowing can be made when the ab ove cannot I give a few others
known to be valuable. . The first one is from Dr . Downer, O f D ix
boro , within six miles o f our city . He used i t in a case where a
b oy fell backwards into a tub o f hot water , scald ing the who lebuttock, thighs and privates, making a bad scald in a bad place .
but he succeeded in bringing him successfully through, and fromits
'
containing opium i t might b e preferable to the first in deepand very extensive burns, but in that case the Opium might beadded to the first . I t is as fo llows :
2. Dr. Downer’s Salve f o r Burma—Beeswax , 4 ozs. ; Opium.
.
oz sugar O f lead , 1 oz. ; melt the beeswax and rub the leadup in the wax , then the opium, and finally add about a gi ll o fsweet Oil, or sufli cient to make a salve o f proper consistency .
Spread lightly on cloth . N O pain, he says, will be felt underi ts use. He highly recommends i t fo r the pain and inflammat iono f Pi les also .
3. Poult ice for Burns and Frozen Flesh.— A . Bronson
,o f
Meadville, Pa says from fif teen years'
experience that Ind ianmeal poultices covered with young hyson tea,
mo istened wi thho t water , and laid over burns or f rozen parts as hot as can be
borne will relieve the pain in five minutes, and that blisters i f
they have not will not arise , and that one poult ice is usuallysufi
‘lcient .
4. Salve fo r Burner —Beeswax , Burgundy pitch , white pinepitch and resin , o f each 54, lb mutton tallow , lb goose Oil ,1 gill ; tar , 96 gill , mixed and melted together and used as othersalves.
This was used successfully on a very bad case,burned all
Med ical Department.
over the face, neck , breast , bowels, etc soothing and quietingthe pain, gi ving rest and sleep directly
.
5 . Garden and Kitchen Salve f o r Burns and Frost Bites.
Liveforever and sweet clover leaves, camomile and sweet elder ,the inner bark, a handful o f each ; simmer them in fresh butterand mutton tallow , o f each 54, lb when cr isped strain out and
ad d 2 o r 3 ozs. o f beeswax to form a salve. Spread very tli inon thin cloth .
Mrs. Miller , of Macon , Mich cured a bad case with this,
burned by the clothes taking fire, near ly dest roying the who le
surface. She speaks o f i t in equal praise fo r cuts and frost bites.
See the Green O intment also for Chilblains.
6. The white O f an egg beat up. then beat for a long t imewith a tablespoon o f lard until a litt le water separates fromthem I have found good for burns.
7 . The white oxide O f bismuth rubbed up in a litt le lard is
also a good applicat ion for burns.
8. Glycerine and tannin, equal weights, rubbed together intoan o intment is very highly recommended
!for sore or cracked nlp
ples. See Dr . Raymond '
s statement i nconnection with the treatment O f Piles.
rrcumc FE ET FRO M .l'
rss.-r o Cure.
- Take hyd rochlor ic acid , 1 oz rain ,wash the feet with .i i
two or three t imes daily , 6 spoke ,with the preparation
unti l relieved .
A gentleman whose feet had’
beenfrozen in the A lpsxeight
years before and another frozen two yeari flb efore in the Sierra Nevada Mountains; were effectually cured b yi ts use. app ,
CH I LBLA INS.—To Cure.
—Pub | ished by O rder of the Govern
ment of W irtemburg.—Mutton tallow and lard , o f each x '
lbg
melt in an iron vessel and ad d .M i n ted o xide o f iron, .2 7 0 3 9 .
stirr ing cont inually with an iron spoon sunt i i the mass is of ah
uniform black co lor , then let i t coo l and ad d Venice turpent ine,
2 ozs and Armenian hole, 1 oz o i l - O f burgamot , 1 up
the hole with a litt le Olive all before putt ing i t in. Apply severalt imes dai ly by putt ing it upon lint o r . linen. I t heals the worstcases in a few days.
Chilblains arise from a severe cold.
to the
fiammation , Often ulcerat in'
g,
‘
malcing gl'
e’
epand very troublesomesores.
FE LO NS.— lf Recent , to Cure in
'
jSix' ”surmé -Venice
'
turpent ine, 1 oz and put into i t half a teaspdohjqf water and stir
‘
witha rough stick unt il the mass rocks‘ like cand ied
,
honey ,. t heg
spread a good coat on a cloth and wrap aroundo
the'
flnger g I f
the case is only recent‘
it will remo'
fe'thé pain in six hours.i 2. A poke root poult ice on a felon
'
g'
ures by absorption,mnless matter is already formed . I f it is It Been br ings,
i t to a, headand thus saves much pain and suffering .
W ,
3. Blue flag and hellebo re’ ’
l, parts,
bo iled . ipmilkand water , then soak the felOn i ii
'
lt‘Yor
'
w'
é'
ritf minutes as hot
104 Dr. Chase's Recipes.
as can be borne, and b ind the roots on the parts for one hour
has cured many felons when commenced in t ime.
4. A poult ice O f clay from an o ld log house made and keptwet with spirits O f camphor is also good .
5. Felon O intment —Take sweet o il, 95 pt. , and stew a nve
cent plug of tobacco in i t unt il the tobacco is crisped , thenueeze It out and add red lead . 1 oz and bo il unt il black.
an a litt le coo l ad d pulver ized camphor gum, 1 oz.
Mrs. Jordan, o f Clyde, O hio , paid 310 for this recipe and has
cured many bad felons, as well as fellows, with it . Bad fellowsbecause they did not pay her . Certainly this is a rat ional useo f tobacco .
6. Felon Salve.—A salve made by burning one tablespoon O f
copperas, then pulver izing i t and mixing with the yo lk O f an eggis said to relieve the pain and cure the felon in twenty-four
hours. Then heat with cream , two parts. and soft soap , one part .Apply the healing salve dai ly after soaking the part in warmwater.
DE AFNESBP 'f Recent, to Cure : If Not, to Relieve—Ken'
s
O i l, 1 gi ll , and a sing le handful O f the sweet clover raised in gar
dens; stew it in the Oil until the juice is all out ; strain i t and
bott le for use.
Where deafness is recent it will be cun d by putt ing three or
four drops daily into the car. but i f O f long standing much reliefwi ll he obtained i f cont inued a sufiicient length of t ime.
2. Much has been said in France about sulphur ic ether , firsttr ied by Madam C leret , O f Paris,
and although she lost her reasonby th e elat ion of feeling brought on, no doubt by the honor givenher for the discovery, yet the cont inued tr ial O f the art icle doesno t give the sat isfact ion which had been hoped for from i ts firstsuccess.
“(ARTS AND CO RNSF -To Cure In Ten MInutes.—Take a
small piece O f potash and let it stand in the Open ai r unt il itslacks, then thicken i t to a paste with pulverized gum arabic.wh im: prevents it from spread ing where i t is not wanted .
Pare O i! the seeds of the wart or the dead skin of the corn
and apply the paste and let it remain on ten minutes ; wash O R
and soak the place in sharp vinegar or sweet oi l, either of whichwi ll neutralize the alkali. Now do not jam nor squeeze out the
wart; or corn like street corner peddlers. but leave them aloneand nature wi ll remove them without danger of taking co ld, aswould be i f a sore is made by pinching them out. Corns are
caused by pressure. In most cases removing the pressure cures
t he corn. N ine O f every ten corns can be cured by using twicedai ly upon i t any good liniment and wear ing loose shoes or boots.
See Good Samar itan.
2. Cure for Corns—I f a cr ipple will take a lemon, cut o f! a
piece. then nick it so as to let in the toe with the corn, the pulpnext, the corn— tie this on at night so that i t cannot move—hewi ll find next morning that with a blunt knife the corn will comeaway to a great extent . Two or three applicat ions o f this wasmake a
“poor cripple” happy far life.
—London Field .
106 Dr. Chase’s Recipes.
gum myrrh, 2 ozs. ; common salt , 2 tablespoons. Mix and shakeoccasionally for a week.
This was presented for insert ion by H . Loomis, o f E dwardsburg, Mich hoping it might do many others as much good as i thad done himself and neighbo rs. He showed me scars o f an Oldso re on his leg which he had cured with it after years of suffer
ing, and also called up a young man whose father he had cured
o f a similar sore years before which had never broken out again.
He used it twice daily. His leg became sore after a protractedfever . I have great confidence in i t . He uses it also for cuts,
bruises, horsefiesh, inflammatory rheumatism , etc etc.
3. Dr. Raymond's Liniment — A lcoho l , 1 qt. ; oils of or iganum .
2 ozs and wormwood . 1 oz with camphor gum, 2 ozs. ; spir its O f
turpent ine, 2 ozs and t incture O f canthar ides, 1 oz. Mixed and
used as o ther liniments.
Dr . D . W. Raymond, of Conneaut , O hio , thinks that the last isthe best liniment in the world .
4. German Rheumat ic Fluid .-O ils o f hemlock and cedar , of
each 54 os. ; Oils of or iganum and sassafras, each 1 oz. ; aquaammonia, 1 os. ; capsicum , pulverized . 1 os. ; spirits o f turpentineand gum campho r , each 55 oz. Put all into a quart bott le and fillwith 95 per cent alcohol.
The Germans speak equally in praise o f this fluid as a liniment as Dr . Raymond does o f his, besides they say it is veryvaluable for co lic in man or horse. Dose.
—For co lic, for man ,
half a teaspoon ; for a horse , one-half to one ounce in a littlewarm water every fifteen minutes unt il relieved .
A gentleman purchased a horse for seventy-five dollars whichhad been strained in one o f the fet locks ; worth before the strainone hundred and twenty-nve do llars. He cured him with this liniment and so ld him fo r the o r iginal value. He cured his wifeof neuralgia with the same liniment since I have published thisrecipe. Judge ye o f i ts value.
5 . Cook's E lectro-Magnet ic Liniment —Best alcoho l, 1 gal
Oil of amber , 8 ozs. ; gum camphor , 8 ozs. ; castile soap , shavedfine, 2 ozs. ; beef ’s gall, 4 O zs ammonia, 3 F.
’
s strong, 12 ozs.
Mix and shake occasionally for twelve hours and it is fit for use.
This will be found a strong and valuable liniment and alsocheap. I t may be used in swellings, strains, etc and rubbedupon the throat , breast and lungs in asthma, sore throat , etc.
6. Liniment f or Spinal A ffect ions.- Take a pint bottle and
put into it o il O f or iganum , wormwood . spirits O f turpent ine, and
gum camphor , O f each 1 oz and fill i t with best alcoho l.Mr. Barr, a gent leman with whom I have been acquainted fo r
some four years,has been troubled with spinal weakness and
pains and he finds great relief from the use o f this liniment .H is daughter took i t internally for a cough also with success.
7 . Great London Liniment — Take chloroform , Olive o i l and
a‘qua ammonia, of each 1 oz acetate o f morphia, 10 grs. Mixand use as other liniments. Very valuable.
S. Gum Liniment —Take gum myrrh . gum camphor and gumopium, o f each 34, oz. ; cayenne pepper . 54 oz alcoho l, 1 pt. Mix.
This liniment is ready for use in three or four days and is very
Med ical Depar tment. 107
highly recommended by E . Burrows. o f Metamora, Lapeer County , Mich. He prefers rum, i f a good art icle can be got , in placeo f alcoho l. This would be excellent in co lic o r diarrhea also .
9. Patent Liniment — In order that those who purchase thepatent liniments may know what they are buying I give a formula from which over twelve thousand do llars’ worth of linimentwas so ld in two years’
time, but one o f the partners go ing out
o f the firm and into the livery business gave me the plan as
fo llows :Take whisky, 15 gals and put into it 2 lbs. o f capsicum , pul
verized ,let stand 10 days and perco late, o r draw of! the whisky,
f ree of the sediment ; in the meantime take 1 gal. o f spir its o f
turpentine and put into i t o i ls of origanum , horse-mint , sassa
f ras, and hemlock, 6 ozs. each ; ad d gum camphor , 2 lbs. Mixand i t is ready to sell , for the purpose o f gulling those who sup
pose everybody to be honest because they are themselves so .
But that no loss may ar ise from the space this linimentrecipe occupies here , I will tell y ou how to make a good liniment , by using a part o f that w ith the follOwing :
Take o f the patent liniment , 8 ozs sweet o i l and o ils of origanum, sassaf ras and aqua ammonia
,o f each 2 o zs and mix , shak
ing well as used , and this mixture will make a splendid ho rsel iniment, with which you can easily blister , by bandaging the
part . i f desired , and wett ing the bandage with it .The first would cost less than per gallon , while the
retail pr ice, 2 shillings per bottle, makes it over per quart .
See where your money goes.
10. Lobel ia and Cayenne Linlment .—Take a quart bott le andput into i t 56 oz. o f cayenne, pulver ized , then put in 2 ozs. o f lo
belia herb , and fill up the bott le with whisky ; in two weeks Itis ready for use, and applicable for cuts, bruises,
strains, sprains,etc. ; and it will heal cork cuts in the feet o f oxen or horses,without stopping them f rom labor , and with but very little so re
ness. by applying 2 o r 3 times daily.
I know a gent leman who had a gash cut in his scalp fourinches in length , and to the skull in depth , by a falling limb ,which by the use o f this liniment only ; as strange as i t mayappear , i t healed without pain or soreness. But some mayobject to i t as a whisky liniment . I admit it to be such , but
by knowing how to make i t yourselves, you get it for a whiskypr ice,
and i f it be not found as good as oneohalf o f the 2~shillinga-bott le liniments. then you may tell me that I do not knowwhen I have a good thing.
11. Liniment—Said to be St . John's—For 7 0 doz. bottles,
take spirits o f turpent ine and seneca o ils, o f each . 4 gals lin
seed or sweet o i l, 2 gals. ; o ils o f or iganum , hemlock , juniper ,
amber . and laudanum , o f each , 3 qts. ; spirits o f ammonia,1 qt
t incture o f arnica, 2 gals camphor gum, 1 lb . Put all into a
keg and shake well ; when you wish to . fill into small bott les,
shake it well and draw into a convenient bo tt le o r pitcher topour from ; and shake i t well every t ime you fill 5 bottles ; andshake the bott le whenever you use the liniment ; thus i t might
108 Dr . Chase’
s Recipes.
be called Shaking Liniment . No matter what you call it , however , it is a good one.
I obtained the recipe of a young gent leman who worked in
Mr. St. John’
s store over a year , yet much care was taken to
prevent the knowledge of i ts exact composit ion from being foundout by assistants ; it is a well known fact, however , that an oh
serving mind can learn much,although not expressed in words.
Perhaps he will blame me for publishing information gained inthat way , but I obtain knowledge for the benefit o f the people ;and as I have called on the doctor two different t imes, to sellmy work , but could not succeed , I do not feel under any specialobligat ions to him , and i f I did , I go in for the greatest good tothe greatest number . Were i t not so , I should not publish muchthat is contained in this work, for there are many persons whohave and are making fortunes out o f single recipes, now pub
lished for the benefit o f the world .
Because I could not sell my Recipes to I . L. St. John , a druggist o f T ifiln, O hio ,
however , is not saying that I do no t selithem to druggists generally, as I do . In Aurora, I ll I so ld to six .
and in Pomeroy, O hio , to seven. every one in either place, whiéhis not common. They are, however , not only anxious to obtaininformat ion generally, but also willing to impart it to o thers'
;
and how Mr . St . John should have obtained as good recipes as
the ones here attributed to him , without somet ime havingbought . is a little surpr ising ; for , as a general rule, those whoput out
“Patent Medicines.
"
are not themselves the originatorsof the recipes ; even Dr . Jayne is repo rted , I know not how truly ,
to have picked up the recipe, in an out-house, for his celebratedalterat ive. I say , then ,
am I not just ified in publishing theserecipes ? Nay ,
more ! am I not honorable in thus benefiting thepeople ? I rest the matter with them ; always wi lling to abidetheir decision.
Persons only wishing to put up for their own use, will takeone-sevent ieth of the var ious amounts, which will be about as
fo llowsTurpentine and seneca o ils, of each 7 1-3 oz. ; sweet o i l and
tincture o f arnica, o f each 3 2-3 ozs. ; o ils of or iganum , hemlock ,
juniper , amber and laudanum , o f each 1 1-3 os. ; spiri ts of ammonia, oz and gum camphor
, 54 oz. ; which makes a littleless than 1 qt ., there being 64 qts. , besides the gum camphor , inthe who le amount.
This calculat ion will be sufilciently near for all practicalpurposes.
I have so ld the condition powder and liniment , out of the
drug store, made by the doctor , which has always given goodsat isfaction. And I think any one who tr ies both will be as wellpleased with those made from these recipes as with that whichis sent out from Tlfiln, and make i t for one-fourth the cost o f theother .
CO D LIVE R O lLa - Made Palatab le and More Digu t ib im—Toeach bott le , ad d fine table salt , 1 oz. Mix well.By this very simple plan cod liver o i l has i ts peculiar un
nleasantness overcome, as well as made far more easy for the
1 19 Dr,fibase’
s Recipes.
fromcare, with the above treatment , good d iet , and out-of -doorpxercise, while those
,whose systems are not tainted from par
ents may expect a permanent cure.
I shall now throw in a few thoughts o f my own , and fromthe experience o f many
.oth rs in the pro fession, which I hope
may benefit all, needing ligh on the subject .First , then— Do no t go South . to smo ther and d ie ; but go
No rth , for coo l, fresh ai r , hunt , fish , and eat f reely o f the
,roasted game ; cast away care , after having trusted all in
Chr ist, that i t may be well . l iving o r dying. Take a healthy,faithful fr iend with you , to lean upon when needed , in your rambles. So shall i t b e well with many who would otherwise sinkto . the consumpt ive’
s grave. Have your potatoes with you, and
'roast them in the embers ; your co rn meal also
,which you will
mix with co ld water , having a litt le salt in it , and bake on a
board before the fire, and then say you cannot make out a gooddevored . meal , and a healthy one also , from your roast venison,
or bro iled fish , with roast, potatoes and johnny-cake. I will
then acknowledge that you are indeed far gone on the con
sumptive’
s track , and especially i f you have been wander ing overhills and through the valleys o f our no rthern country in pursuitof the game o f which you are about to partake.
Second ly—Do no t leave home after having t r ied everythingelse in vain , and just read y to wrap the mant le o f the gravearound , you
°
then you need a ll the care o f many fr iends, and a
quiet place to d ie ; but str ike out the first thing when you be
come certain that permanent disease has fastened upon the
lungs ; then you may no t , oniy reasonably expect a cure. but be
Have the means With you to avo id getting wetten wash and .
rub the who le sur face. wearingskin , and ;clo the yourself acco rd ing to the
o r there, is no reason why females shouldnot. pursue about the same course. They can dress a la
Bloomer . and with their . father , husband , brother , or o therknown f r iend. der ive the same benefit from out-d oor exercise,
like,
field or fo rest rambles, botanical huntings, geo logi cal sursays, or whatever spo r ts o r realit ies may give just the amounto f exercise no t to fatigue the invalid .
For females who have families and cannot leave them ,
gardening will be the best subst itute for the travel . o r of all
the employments wh ich can be engaged in.
, Last ly— Those who are. already far down the consumpt ivetrack and confined at home. will derive much benefi t by usingat
, each meal half -a pint o f r ich , f resh cream . In all cases i t is
ahead o f Co d - liver O il, with,none .o f its disagreeableness. And
“ it can be borne, a tea,to a tab les poon o f the best b randy,
may,be added .
Much is being said . nowadays. about the necessity o f constant
infiat iou o f the lungs by long-drawn breaths , ho ld ing the breath,
hlso , as long as possible. when thus fully inflated ; but . for thosewhose lungs are.
extensively. diseased , it is not only useless, but
very. dangerous,from the liability to burst blood-vessels in the
lungs, causing hemorrhage. z it not instant death . In the com
Medical Department. 1 t t
mencement of the disease, however , or for those in health, thepractice is decidedly good .
2. Half a pint of new milk,
‘with awine-glass of expressedjuice of green hoarhound , each morning for a month, is said -
’to
have worked wonders in relieving the soreness o f the lungs andgi ving tone to the general health in this disease.
3. Chlo rate of Potash, fo r Consumpt ion.—A gentleman o f
Iowa read a paper about a year ago before the “American Medi
cal Associat ion, upon the subject ‘
o f Chlorate o f Po tash in Consumpt ion, giving the history o f a few cases only . For the wanto f a more extended tr ial of i t; the Association’ thought best not to ‘
publish his paper , but referred i t back to him and‘
to the'
con
siderat ion o f the other members for further test .
Among those members is Dr‘. A . B . Palmer, '
o i this city ,one o f
the Vice-Presidents of t he Associat ion, and Pro fesso r o f‘
O
‘
Pract ice, Materia Med ica, &c.
,in the University o f Michigan , at Ann
Arbor—by the way , a gent leman and a scholar . Having had
much experience in practice , he saw fit to give it a tr ial . He‘
hasused it in about thirty cases, and
'
With a single exception wi thmarked success ; and in that case there was at first much im
provement , but the patient was a'
German who does no t under
stand our language very well , ahd from this fact when he foundthat i t caused a burning sensat ion in the stomach , instead=o fgo ing to the Pro fessor and hav ing the 'quantity lessened
,he aban
doned i t altogether . But through P10 1. Palmer ’s kindness I ‘
havebeen permitted to refer to o ther cases where a very markedameliorat ion has taken place. O ne of these,
a marr ied lsdy ,
’
ai
though her lungs were full o f tuberculosis, with much cough ing ,
soreness o f the lungs, with sharp palns upon full breaths beingtaken , &c finds her cough lO O se , sore
'
ness all gone, and that fullbreaths can be taken without pain (or st itching ,
as commonlycalled ) , and fully believes that i f s
’he'
could have had this p i c:scr ipt ion early in the disease
,she would now have been well ,
yet derives much relief from i ts use. An‘
other lady has beenusing i t only a few months, and find s that her symptoms are al l
very much relieved , and she has gained seventeen pounds in
flesh.
The Pro fesso r assures me that in the first cases wherehe prescr ibed the chlorate , the benefits were so marked . it. wasreal ly aston ishing ; which , of course , caused him to go on in i ts
use, until , as befo re remarked , about thirty cases have been moreo r less benefited by i ts use, under his care.
H is method o f giving it is to put about a teaspoon o f thechlorate into a
‘
glass o f water , which is to he d rank a li ttle at a
ime, in from six to twenty four hours, w ith other appropriatetreatment .
I f in any case the chlorate should cause a heat o r burni ngsensation at the stomach , lessen the quantity ; and unless thisdoes occur , no apprehensions need be felt in using i t . I t h iproves the general symptoms. lessening one
'
s pulse. &c whimthe God liver O i l has never done anyth ing more than to benefitmerely as food ; and from i ts very d isquieting smell and taste
'
and the almost impossibility o f keeping i t upon the stomach. I‘
u z Dr. Chase’
s Recipes.
greatly prefer the fresh sweet cream ment ioned above, or thefat meat . as ment ioned below.
The hyper-phosphites have been extensively used , but Prof .
Palmer tells me that in Par is and other parts o f Dumps,where
he t raveled during the past summer , that no t one well authenticated case of cure by them can be produced . But he feels muchencouraged to hope that the chlorate will prove itself worthy of
great confidence.
The above was wr itten one year ago ; and the reports comingin since then , both in America and from E urope, more than con
firms the expected benefits and honed- for advantages from the
use of the chlorate in this disease .
4. Remarks on the Use of Fat Meats—Prevent ive of Con
sumpt ion.— There is so much said against the use o f fat meats,
and especially pork, as an art icle o f diet , that I cannot betterclose my remarks upon this subject than by giving the O ppositeopinions o f those in high places. corrobo rated also by my ownexper ience.
Dr . Dixon, o f the Scapel , some t ime ago , assumed the posit ionthat “the use o f o ils would diminish the victims o f consilmpt ionnine-tenths, and that that was the who le secret o f the use o f
Co d-Liver O i l,to take the place o f fat meats.
Dr. Hooker ’s observat ions on the use o f fat meats, connectedwith consumpt ion, are as follows :
“Fi rst—O f all persons between the ages o f 15 and 22 years,
mo re than one-fif th cat no fat meat . Second—O f persons at theage of 45 , all, excepting less than 1 in 50. hab itually use fat meatThi rd—O f persons who , between the ages o f 15 and 22 , avo id fatmeat , a few acquire an appet ite for i t , and live to a good o ld age,
while the greater port ion d ie with phthisis (consumpt ion) before 35 . Fourth—O f persons dying with phthisis between the
ages o f 12 and 45 , nine-tenths,at least , have never used fat
meats.
"
“Most individuals who avo id fat meat. also use litt le butter oro i ly gravies, though many compensate for this want in part , atleast , by a free use o f those art icles, and also milk , eggs, and
various sacchar ine substances. But they const itute an imper fectsubst itute fo r fat meat , without which . sooner or later , the bodyis almost sure to show the effects o f deficient calor ificat ion.
A lady-lecturer recent ly said in this city , in one of her lec
t i tres—“
Set a piece o f pork before a lady ; oh, ho rrible! the dirty,
nasty ,fi lthy stuff ; give us chicken—c lean, nice chicken.
”Now
this lady , certainly, was no farmer's wife, o r she would haveobserved that the habits o f chickens are ten t imes more filthythan that o f the hog , i f it be possible ; fo r even the hog’
s leavingsand d roppings are carefully overhauled by them , and much o f
i t appmpr iated to Ladies meat .” But their filthiness is no ar
gument in either case ; for nature'
s strainer (the stomach)throws off all impur ities. Why do so many young ladies,
youngclergyman, and students d ie o f consumpt ion ? Simply becausechicken or other lean meats, hot biscuit , &c without exercise.make up the sums o f their diet ; when, i f they would eat fatmeats, with bread not less than one day old , scrub fioors, saw
I 14 Dr . Chase’
s Recipes.
Mr. Brownell. of Dowagiac, Mich .,thinks there is no o intment
equal to this fo r fever or any o ther o ld sores, from actual tr ial ,as much so as Mr . Loomis does o f his L iniment No . 2.
2. Judkins’O intment .—Thls o intment has been long cele~
b rated through O hio and the E astern States. I t was inventedand put up b y an o ld Doctor o f that name, whose family took tothe pro fession o f medicine as naturally as ducks to water . I
obtained i t o f one of the sons, who is pract icing at Malaga, O hio ,
f rom whom I also obtained Lando lfi‘
s and his own method of
curing cancer (see those recipes) , and he always uses this o intment to heal cancers and all other so res :
Linseed-o il 1 pt sweet o i l 1 oz. ; and bo il them in a kettle on
coals for nearly 4 hours, as warm as you can ; then have pulverised and mixed
,borax os. ; red lead 4 ozs and sugar o f lead
154 ozs remove the kettle from the fire and thicken in the powder ; cont inue the stir r ing unt il coo led to blood heat , then stir in1 oz. o f spir its o f turpentine ; and now take out a little, lett ingi t get co ld , and i f no t then sufilcient ly thick to spread upon thin.
so ft linen , as a salve, you wi ll bo il again unt il this po int isreached.
He says, and I have no d oub t o f i t , that i t is good for all
kinds o f wounds, bruises, sores, burns, white swellings, rheumat isms
,ulcers, so re breasts , and even where there are wounds
on the insid e. i t has been used with advantage , by applying a
plaster over the part .
3. Sisson's O intment .— Best b randy pt turpentine 1 gi ll ;
campho r gum 1 oz beef ’s gall 15 pi . ; (beef’
s gall bo ttled withalcoho l wil l keep nice for future use. ) neats- foo t o i l 1 pt . Mix.
This o intment , or properly liniment , i s probably no t equaledfor reducing swellings which arise from bad bruises, o r swellings o f long stand ing ; rub i t in fo r qui te a length o f t ime, then
wet a flannel in i t and wrap around the parts.
4. Green O Intment . —White pine turpent ine and lard lb .
each ; honey and beeswax 34 lb . each ; melt all together and st i r
in oz. o f very finely pulverized verd igr is.
In deep wound s and old so res this wo rks admirably , it keepsout proud flesh and heals beyond all calculation, keep ing up a
healthy discharge . I t was used on a ho rse , wh ich had run
upon a fence stake, the stake entering under the shoulder blad eand penet rat ing eighteen inches alongside o f the r ibs ; the o intment was int roduced b y st i ffening linen clo th with warm beeswax
,and ro lling i t up into what is called a tent , then smearing
the o intment upon the tent . and pushing it to the bo ttom o f the
wound , which kept the outside from healing unti l i t healed f romthe bottom , and thus saved the horse, which everybod y sai d
must d ie ; and o f course everybody always knows. The manowning the ho rse was thrown from his buggy whilst the ho rsewas running , and had his leg broken ; the ho rse was well beforethe man. H iram Sisson , an old farr ier and farmer . o f CrownPo int , E ssex 0 0 N . Y . , has used this and the one bear ing hisname. No . 3, several years, and speaks of them in the highestterms. Mr . Wyko ff
,a few miles north o f this city, has used
this green o intment for several years, curing a deep cut in the
Med ical Depar tment. t t 5
thigh of a friend in a few days with i t , which induced him to
pay ten do llars to an E nglish lady fo r the recipe ; since then hecured a. bad case o f ch i lblains, with i t , upon a German boy who
had not worn a boot or shoe for three years, on their account . I
have now known i t for two years, cur ing cuts on horses'
feet,
from stepping over co rn stubble in spr ing ploughing, by only a
few applications. I t is worth more than the cost o f this book toany family who has not go t it .
This,mixed with equal par ts o f the Magnet ic, No . 11 , and
the world cannot beat i t for general use.
5 . Green O intment .—Honey and bees-wax, each 55 lb spi ri ts o f turpent ine 1 oz. ; wintergreen o i l and laudanum , each 2
ma ; verdigr is, finely pulver ized , 54 oz. ; lard 1 55 lbs mix b y a
stove fire , in a copper kettle, heat ing slowly.
I have given this green o intment , varying somewhat from
the first , obtained of a gentleman at Jamestown, N . Y who was
selling it in large quantit ies, as he uses the spirits o f turpent ine instead of the white pine , for that f requently is hard to
get , and by some this will be preferred , fo r the flesh o f a few
persons will inflame under the f ree use o f verdigr is, and i t willbe seen that this last recipe has not near as much of i t in as
the first .6. Dr. Kitt redge's Celeb rated O intment—Fo r P impled -Face,
Prai rie- Itch, 6 c.— Take a pint bo tt le and put into i t nitric acid
1 oz. ; quicksilver 1 oz and let stand unt i l the silver is cut ; then
melt lard 96 lb . in an earthen bowl and mix all together , andst ir wi th a wooden spatula until co ld .
O ld Dr . K’ittredge is an A llopathic Physician , but his o lnt ~
ment has been known,over the who le State. as death to the
“Michigan or Prair ie I tch ,
"
and the Doctor recommends i t for
Cancers, Scro fulous and Syphi lli ti c U lcers, also Salt Rheum , Ringworms,
“Pimpled Face. Chronic Inflammat ion o f the eyelids.
&c. Applicat ion.—Fo r cutaneous erupt ions, scratch off the scab ,
warm the cerate, rub in tho roughly once a day ; fo r runningulcers, spread a thin plaster
,and not change o f tener than once
in thirty-six or forty-eight hours.
7 . Mead 's Salt -Rheum O intment — Aquafo rt is 1 oz quicksilver 1 oz good hard soap disso lved so as t o mix readily 1 oz
prepared chalk, 1 oz. ; mixed with 1 lb . o f lard ; incorporate theabove by putt ing the aquafo rt is and quicksilver into an earthenvessel, and when done eifervescing , mix with the other ingred ients, putt ing the chalk in last , and ad d a little spirits o f turpent ine, say tablespoon.
Mr . Mead is a resident o f this city , advanced in age, overninety years, and great confidence may be placed in this recipe.
He sent i t for insert ion in the seventh edition of this work , and
many have tr ied it with satisfaction . He first proved i t on himself , after suffering with Salt-Rheum fo r ten years ; at firstit came back af ter two years ; he then cured i t again,
and now
has been free from it about fourteen years. H is only object inpresent ing me the recipe was to d o good to his fellow-creatures.
Some physicians think that i f nitric acid one ounce and threedrachms, was put upon the quick-silver . and cut or disso lved by
I 16 Dr . Chase’s Recipes.
gent le heat , that i t would be a better way to prepare it butI never wish to change when an article wo rks as well as thisd oes.
8. Dr . Gibson, of Jamestown, Pa says he has never failed incuring salt -rheum or leprosy (meaning very bad skin diseases)with the fo llowing
First , wash the part. with Cast ile soap and water , d ry with a
so ft cloth, then wet the parts erupted with the t incture o f iodine ,
and after this gets d ry , ano int with citron o intment . When the
erupt ion exists about parts no t covered with clothing, use the
fo llowing wash alternately with the t incture : Corrosive sub li
mate, 1 d r sugar of lead , 3 ozs. ; white vitr io l , 2 scruples ; sal
ammoniac, 3 d rs. ; common salt , 2 d rs. ; so ft water , 1 pt mix .
He had a case—a young gentleman who was engaged to be
married , but the lady would not marry him until cured f rom the
fact that a sore of a leprous or obst inate character surroundedhis head where the hat came in contact with i t . But pat ienceand nine months’ perseverance removed the scab from his crown,
and crowned him with a help-meet.Let me here say , that in any disease o f long standing, use
some of the alterat ive medicines to cleanse the blood , whileusing the outward applications. The
“Cathart ic A lterative is
especially adapted to these skin diseases, and should b e cont inued some time , even i f you are not anxious to get marr ied. The
C itron O intment is kept by near ly all Druggi sts.
9. White lead in sweet o i l,used as an o intment , cured a lady
in Lafayette, Ind . , of a bad case o f Salt -Rheum .
10. itch O intment .— Unsalted butter , 1 lb Burgundy pitch2 oz spir its o f turpent ine. 2 ozs. ; red -precipitate , pulver ized , 1 54ozs melt the pi tch and add the butter , st irr ing well together ;then remove f rom the fire , and when a litt le coo l ad d the spir itso f turpentine, and last ly the precipitate , and st ir until co ld .
This will cure all cases o f psora, usually called The I tch ,and many other skin eruptions. as pimples, blo tches, &c.
Dr . Beach thinks the animal which infests the skin , in realitch , is the result of the disease , whilst most autho rs think i t thecause.
11. Magnet ic O intment .—8aid to be T rask’s.—Lard, raisins,
cut in pieces, and fine-cut tobacco,equal weights ; simmer well
together , then strain and press out all from the dregs.
The above is an excellent o intment , and looks like its namesake , and its act ion is really magnetic. Mix this in equal partswith the first Green O intment No . 4, and it wi ll make a goodapplication in Piles, Salt-Rheum , and all cutaneous or skindiseases
,as well as cuts, bruises. &c. I f used in Salt -Rheum .
some o f the alterat ive remedies must be taken at the same time,and long continued .
12. St ramonlum O intment—The probab ility is, that for general use. no o intment will be found superior to this, when properly made. I t is kept by most druggi sts. but i t is not half as
good , generally, as i f made by the fo llowing directions. I givelarge proportions, from the fact that it will be used in large
I 18 Dr. Chase’
s Recipes.
others who would use them fo r that very reason ; my object isto benefit all, wi thout strengthening the prejudice o f any ; for
this reason I give you the fo llowing :2. Dr ink for Jaund ice.
—T ie up soot and saffron, equal parts,in a cloth to the size o f a half o f a hen’
s egg, let i t lie in a glass
o f water over night ; in the morning put the yo lk o f an egg ,
beaten, into this water and dr ink i t. Do this 3 mo rnings, skipping 3, unt il 9 doses have been taken.
I am assured that it has proved successful in many bad cases.
See also Soo t Coflee, No . 12, amongst the Ague remedies.
P lLE S—Successful Remed ies—internal Remedy .—Cream o f
tartar, jalap pulverized , senna and flowers o f sulphur , 1 oz. each ;nitrate of po tash , (saltpetre.) 35 os. ; golden seal . 1 os. ; thoroughly pulver ize all together , in a mortar , and gi ve a teaspoonthree t imes a day , or the dose may be varied to suit the condit ion o f the patient , taking more or less to suit circumstances,keeping the bowels in a so lvent state.
E xternal Applicat ion.— lnner bark o f the wh ite oak tree, bo i l
and strain , and bo i l again unt il you obtain pt . o f the o i l of the
o ldest and strongest bacon you can procure ; simmer togetheruntil a union takes place when co ld; Then apply by the fingerup the rectum every night unt il well. Be very strict to abstainfrom strong and st imulat ing diet . The above is a sure cure fo r
blind or bleeding piles, in all cases, sooner or later.
Dr . Har iman, o f Andersontown, Ind has been very successful
with this plan o f treat ing Piles ; and since I o btained the plan,
now two years, I have had one Oppo rtunity o f proving its ci
ficiency ,upon a gentleman who had been laid up for days, and
somet imes weeks, with the complaint ; by a few applicat ions o f
the external remedy he has been enabled to keep direct ly alongwith his labo r .
2. Pi le Cerate.—Carbonate o f lead
, 55 os. ; sulphate o f morphia, 15 grs. ; stramonium o intment , 1 or o live o il , 20 drops.
Mix, and apply 3 times a day , or as occasion and pain may re
quire.
This cerate has been h ighly celeb rated as a remedy in Piles.
I t will relieve the pain most assuredly. Piles have been cured
with lamp o i l applied to the parts two or three t imes a day .
E ven tallow ,or any simple o intment , is good fo r d ry Piles, that
is, for pain in those parts , coming on o ften in the dead o f night ,without apparent cause.
3. For E xternal P iles.— The fo llowing is very highly spoken
o f Take oyster shells, wash and burn them , then finely pulverize and rub up wi th fresh lard ; ano int with this, and take internally sulphur one ounce, mixed with three ounces o f pulverizedrosin ; take night and morning what will lay on a five cent piece.
Take every day for the first week , then every three or four days,
unt il well , cont inuing the o intment .
4. Mrs. Mo rehead .-O f Danville, I nd cured herself o f Piles
by simply sitt ing in a hip-bath o f warm water , every t ime the
pains would come on , after stoo ls,o r any other t ime, remaining
in the bath until the pains left her . Her husband cured himselfby sitting in co ld water , and using upon the parts an o intment
Med ical Department.,I 19
made by stewing celend ine in fresh lard . I give these variousplans
,so that i f one fails, a remedy may certainly be
'
foundamongst the many given.
5 . G. P. Rogers, o f I ronton. 0 has known cases cured byusing the following o intment : Powdered Opium and powderedrosin, one ounce each , mixed with one ounce o f tai low, and ano intas required .
6. Dr . D. w. Raymond , of Conneaut , 0 says : E qual weightso f glycer ine and tannin will cure Piles, by ano int ing with i t ,and that very speed ily ; also cures co re o r cracked nipples in
twenty- four hours,and is remarkably good for any exco riation,
o r so re, o f the skin. I know that simple tallow introduced intothe rectum is exceedingly beneficial in Piles. which sat isfies methat any preparat ion containing o i l or any kind o f grease, is
good .
7 . I have found in the scrap o f an o ld newspaper , the following, and i t is so easily tr ied , and speaks with so much certainty,
and is so simple, that I give it an insert ion :“Simple Cure fo r P Iles.
— Mix one table-spoon o f sulphur withhalf a pint o f milk , to be taken every day unt il favorable symptoms appear , and then occasionally , as the case may require.
The above is a cheap , simple ,and most infallible cure for that
most painful and unpleasant diso rder . I t has been used withcomplete success in old and inveterate cases where individualshad spent scores of do llars in medical advice . I t is equally use
ful as a preventive . I t will injure none,and only requires a
t rial.”8. Paschal Mason, liv ing near this city , cured a Southern
lady , visit ing in the neighbo rhood , who was confined to the bed
with them , by making a strong tea o f the wi ld swamp-currantroo t , dr inking occasionally fo r a few days only .
9. Jimpson Leaves and parsley . a handful o f each , stewed inlard , one pound , and used as an Ointment , has cured many cases.
ANO DY NE S—Hoffman’s Anodyne, o r Go lden T incture.— Sul
pbur ic ether , 2 ozs. : alcoho l , 4 ozs and ether ial o i l, $4 d r mix.
Dose—From half to two tea-spoons d r . to 2 accordingto the urgency o r pain fo r which it is given .
I t is given in a little sweetened water . and much preferred bythe Germans to laudanum . especially where laudanum causes
sickness o f the stomach . I t makes an excellent local applicat ionin neuralgia and o ther painful affect ions, being second cousin to
the Magnet ic Too th Co rd ial and Paralyt ic Liniment .
2. Laudanum.— Best Turkey Opium . 1 0 2
°
slice and pourupon it. bo il ing water . 1 gi ll. and work it in a bowl or mortarunt il it is disso lved : then pour i t into the bo tt le , and with alcoho lo f 7 6 per cent proo f . 56 pi . ; rinse the dish ,
add ing the alcoho l tothe preparat ion. shaking well . and in 24 hours i t will be ready foruse. Dose—From 10 to 30 drops fo r adults, according to the
strength O f the patient . or sever ity of the pain.
Thirty drops o f th is laudanum will be equal to one grain of
o pium. And this is a much better way to prepare i t than puttingthe opium into alcoho l, or any other spirits alone, for in that case
120 Dr. Chase’s Recipes.
much of the Opium does not disso lve. See the remarks occur ingafter God frey’s Cordial.
3. Parego r ic.- Best opium , $6 d r disso lve i t in about 2 table
spoons o f bo iling water ; then ad d benzo ic acid , d r . ; o il o f
anise, a fluid d r . ; clar ified honey, 1 oz camphor gum, 1
scruple ; alcoho l, 76 per cent , 11 fluid ozs. ; distilled water , 455fluid ozs macerate. (keep warm.) fo r two weeks. Dose—Fo rchildren, 5 to 20 drops, adults, 1 to 2 tea-spoons.
Used as an anodyne and ant ispasmodic, aliays cough , re
lleves nausea and slight pains in the stomach and bowels, checksdiarrhea, and procures sleep. Used pr incipally for children. See
the remarks after No . 5 , below.
4. Bateman’s Pecto ral Drops.- O pium in powder , catechu
in powder , camphor gum, red saunders, rasped , o f each , $5 os. ;
o i l o f anise, 1 d r . ; dilute alcohol (alcoho l of 76 per cent and
water in equal proportions.) 1 gal. Keep warm for 2 weeks.
The Opium strength o f this is about equal to parego ric, and
used fo r similar purposes, and doses. See the remarkse ow.
5 God f rey’s Co rd laI.—Disso lve pure carbonate o f po tassa,
1
oz in water , 5 qts. , and add nice go lden syrup or best mo lasses,3 qts. , and heat unti l they begin to simmer ; take o ff the scum .
and ad d laudanum , 9 ozs. , and o i l of sassaf ras, 1 d r . Mix well.Used similar to the two last .
Remarks.— lt is a well known fact that much injury is done
to children by the use of anodynes, such as the above, and“Mrs. W inslow ’
s Soothing Syrup,” which is now taking the place ,
to a great extent , in towns of the forego ing,for I not iced a short
time ago eighty-seven empty bott les with Mrs. Winslow’
s labelupon them, sitt ing on a counter o f one o f our drug stores, whichled me to ask i f they put up her syrup. The answer was no , a
lady in this city has fed that much to one child within the pasteighteen months.
The quest ion might be asked, why do you tell people how to
make any o f these anodynes ? Because they are good in propercases, when proper ly used , and to give a place for these re
marks ; fo r those who are evil disposed will find a way to ac
complish their designs, whilst the well disposed will , or can, act
only from knowledge, and i f they do not know the evils ar isingfrom the constant use o f anodynes on children, are as liable to doevil as the evil disposed.
Then let i t be remembered that the constant use of Opiumin any o f i ts preparat ions on children,
or adults, disturbs the
nervous system , and establishes a nervous necessity for its
continuation. Then use them only in severe pain, or extreme
nervousness,laying them by again as soon as possib le under
the circumstances of the case. O f course we do not gi ve a re
cipe for the Soo thing Syrup spoken of , as its exact compositionhas not yet come out to the public ; but that its soothing propert ies are owing to opium , there is not the least doubt . See
“Car
minat ives, which are preferable to opiates, especially for chi ld ren.
RHE UMAT ISMS.—lntlammatory Rheumat ism—Bill Wr ight
's.
1 2 2 Dr. Chase’s Recipes.
roasted and mashed , mixing with i t tar and sulphur to formdraf ts for the feet . With this method o f treatment he assures
me he has been very successful fo r 30 years. And i t bears so
strong a resemblance to Dr . Kittredge’
s preparat ion, next fo l
lowing, for st iffened jo ints in rheumat ism , that it gives medouble confidence in them both .
6. Dr. t tredge's Remedy fo r Rheumat ism and St iff Jo ints.
—Strong camphor spir its, 1 pt . ; neats- foot , coon,bear o r skunk’
s
o i l, 1 pt . ; spirits o f turpent ine, pt . Shake the bo ttle whenused and apply 3 t imes dai ly by pour ing on a little at a t imeand rubbing in all you can fo r 20 to 30 minutes.
The old Doctor recommends this as a sure cure for chronicrheumat ism , sprains, st iff -jo ints where they have not formedan anchylosis— that is, i f the bones have not actually growntogether ; and , as remarked in connect ion with his o intment , No .
6, he has been a very celebrated Physician fo r many years ; butl ike many o ther men with super ior minds—o h, how fallen !Rum and i ts advocates have got a most fearful account to balance.
7 . French and O ther Remed ies for Chronic Rheumat ism.
Dr . Bonnet,of Graulhet , France, states in a letter to the Abeille
Medicale that he “has been long in the habit o f prescribing :
The essential o i l o f turpent ine for f rictions against rheumat ism. And that he has used i t himself with per fect success.
having almost instantaneously got r id o f rheumatic pains in
bo th knees and in the left shoulder .
”
He was led to make the prescript ion from having used theo i l o f turpentine to wash coal-tar and other sticking mixturesf rom his hands. A fter having washed his hands in soap and
water , and d rying them , a pr icking sensat ion like an electricspark upon the knuckles f rom a machine, last ing about twohours. was always exper ienced , and i t is to this excit ing act ionthat he attributes i ts efllcacy . I t may be used twice or thricedaily.
8. Chronic rheumatism has been cured in 24 hours af ter
two years’
suffering by using alcoho l , spirits o f turpent ine , sweetspir its o f nitre and Oil o f juniper , equal parts o f each ; mix ; rubwell into the parts and take ten drops at bed t ime in water .
9. Bitters fo r Chronic Rheumat ism.— Prickly-ash berr ies,
spikenard root , yellow poplar and dog-wood barks,o f each bi.
lb all pulver ized and put into a gallon jug , and fi ll it up withbrandy. Dose—A wine-glass o f i t is to be taken 3 t imes dailybefo re meals.
A baker o f Lafayette, Ind was cured by the use o f thisamount o f a very bad case o f this disease o f long standing.
10. Dav id Mowry , o f Greenville, O hio , says yellow poplar ,dog-wood , pr ickly-ash , wild cherry and white-ash barks of the
trees, equal quantit ies o f each ,a good large handful . bo iled in
2 gals. o f water , to 1 , and ad d 1 gal. o f good o ld rye ,will i f
taken freely 3 t imes dai ly cure the worst inflammatory rheumat ism in the wo rld .
There is no question but what both of these preparations. andthe next also , are good . i f made sumciently strong with the
Med ical Department. 123
barks. But I should consider them much more applicable in
chronic cases, or rheumat ism o f long standing ; and in thesecases very applicable indeed, and I am well satisfied that no
one will take them for the spirits.
11. Chronic Rheumat ism has been cured by taking the barko f a bear ing crab-apple tree and putt ing a sufficient amount o fit into whisky to make it very strong , then taking a wine-glassthree times daily until a gallon was used .
12. Green Bay i nd lan’s Remedy fo r Rheumat ism.
—Wahoo ,
bark o f the roo t,1 oz. blood root , 1 os. ; black cohosh roo t , 2
ozs. ; swamp hellebo re, 95 or pr ickly ash , bark or berr ies, 1
os. ; poke roo t , cut fine, 1 os. ; rye whisky, 1 qt. ; let stand a
few days befo re using . Dose— O ne teaspoon every 3 o r 4 hours,
increasing the dose to 2 or 3 teaspoons as the stomach will bear .
Soak the feet well and go to bed , cover ing up warm and
taking the Sweating Drops” between each dose, as there directed , fo r three o r four hours, and repeat the sweat ing everyday until the disease surrenders to the treatment . I f at any
t ime the b ead feels too full, or the stomach sickens too much ,
drop down to the first dose of a teaspoon,or even less, i f nec
essary .
This prescription i s from Jacob S. Co rnelius, an Indian o f
Green Bay , who was very successful in I llino is with i t in th isdisease.
13 . I know an o ld physician who assures me that he has
cured cases where all o ther remedies fai led with saltpetre, be
ginning with 20 grains, and doubling the dose every three o r
four hour s, unt il i t reached half an ounce, in a very robust and
plethor ic pat ient ; but this dose would be too large to ventureupon by persons not o f a plethor ic habit . But as i t is mostlyprescr ibed by putt ing a tablespoon to a pint o f whisky , then a
teaspoon for a dose, you might as well expect to dip the A t
lant ic into the Pacific with a teaspoon as to cure rheumat ismin that slow way . I t may be taken in quant it ies from half anounce to an ounce and a half in 24 hours, being largely dilutedwith water . I f pain should come on in the stomach under i tsuse , stO p i t at once , and give large quant it ies o f muci laginousdr inks, such as slippery-elm water , gum-arab i'c water
,fiaxseed
tea, etc.
14. New Remedy .—Kerosene o i l, 3 ozs. ; skunk’s o i l, 1 0 2
'
mix and shake when applied . Put i t on quite f reely and heat itin by the stove or by means of a ho t shovel .
A firm O f grocers, Slawson Geer , o f this city , have beenusing this mixture during the past winter upon their own
persons, and have recommended to many o thers, amongst themone o f the Clergymen, and also the President o f the University .
and so far as they know i t has proved very successful , relievingthe pain direct ly.
15 . O ne o f our physicians in the city has used a preparat ionvery near ly resemb ling the above
,but varying sumcient to
sat isfy myself that any other animal Oil will do as well as thatfrom the highly-flavored one above ment ioned .
124 D r . Chase’s Recipes.
He used kerosene o il, 2 ozs nests- foot Oil , 1 os. ; o il of
o r iganum, os. ; m ixed and shaken as used .
The smell o f the kerosene is no t very pleasant , but i f a pairo f ankles and feet , badly swo llen,
so much so that you couldno t walk on them for months, could be cured in two or threeweeks, as it was in this case , it might be well to put up with itsd isagreeable smell . Rub and heat i t in thoroughly twice daily.
ASTHMAP Remed iea— E lecampane, angelica, comfrey and
spikenard roo ts, with hoarhound tops, o f each 1 os. ; bruise and
steep in honey, 1 pt . Dose—A tab lespoon, taken ho t every fewminutes until relief is obtained , and then several t imes dailyunti l a cure is effected .
I t cured a young lady, near the Falls O f the O hio , whomthe doctors said i t was wicked to disturb ; “
let her d ie in peace,
”
was their advice to the parents. An o ld lady , instead, let herlive in peace. I t will be found very excellent in any cougheven low consumpt ives will find great relief from i ts use.
2 . Dr . J. K. Finley , of Pittsburg, cured a lady with whomI afterward became acquainted , and from the completeness o f
the cure I was induced to write to the doctor and obtain the
prescript ion. I t is as fo llows :O i l o f tar , 1 d r . ; tincture of veratrum viri de,
2 d rs. ; simplesy rup , 2 d rs. ; mix. Dose—For adults, 15 drops 3 or 4 t imesd aily.
I have very great confidence in this prescript ion.
3. A lady at Yellow Spr ings, O hio , tells me that she.
curedherself of Asthma by using fo r her common drink a tea madeo f the leaves of common chestnut , which had fallen from the
t ree in autumn ; sweeten well and continue its use for 2 or 3
months.
She used it for a. month at first , and i t returned , whenshe continued its use for two months ; and ten years have elapsedwithout i ts return. I t is certainly safe as well as simple and o f
easy trial.Lobelia is considered by some a specific in Asthma, but the
prejudice against i t is so great I forbear speaking further o f
it ; but :
4. I od id o f po tassium has cured a bad case of Asthma, bytaking 5 gr. doses, 3 times daily. Take 55 oz. and put it intoa vial and ad d 32 teaspoons o f water—then 1 teaspoon of i t willcontain the 5 grs. , which put into gill more of water , andd r ink before meals.
CO MPO SIT IO N POWDE R.—Thompson’s. Bayberry bark , 2
lbs. ; hemlock bark, 1 lb ginger root , 1 lb cayenne pepper , 2ozs. ; cloves, 2 ozs. ; all finely pulverized and well mixed . Dose—O ne-half o f a teaspoon o f i t and a spoon o f sugar ; put theminto a teacup and pour i t half full o f bo iling water ; let it standa few minutes and fill the cup with milk, and drink freely. I fno milk is to be obtained , fill up the cup with hot water.
“This in the first stages and less violent attacks o f disease,
i s a valuable medicine, and may be safely employed in all cases.
I t is good in relax, pain in the stomach and bowels, and to re
move all obstruct ions caused by cold . A few doses, the patient
126 Dr . Chase'
s Recipes.
ST IMULANTa—ln Low Fevera and Afa r Uterine Hemo rrheges—Mist als Spir itus vin i Gali lci.—Best brandy and cinnamon water , of each 4 fluid ozs the yo lks o f 2 eggs, well beaten ;loaf sugar , 95 oz o i l o f cinnamon, 2 drops ; mix. Dose—From46 to 1 (fiui d ) oz as o ften as required . This makes both eat
and dr ink . O f course, any other flavoring o ils can be used i f
preferred in place o f the cinnamon.
This mixture is an imitat ion o f the well-known compoundtermed “
egg-d ip. I t is an exceedingly valuable stimulant and
restorative, and is employed in the latter stages o f low fevers.
and in extreme exhaust ion from uterine hemo rrhages. I t maybe used in place o f the
“egg
-nog spoken o f in the treatmento f consumption , No . 6.
ALT E RAT IVE 8 .—8y rup o r Blood Pur ifier .
—Honduras sarsa
par illa, 12 ozs. ; guaiacum shavings, 6 ozs winter green leaf , 4ozs. ; sassafras-root bark, 4 ozs. ; elder flowers, 4 ozs. ; yellowdock , 3 ozs. ; burdock-root , 4 ozs. ; dandelion -root , 6 ozs bittersweet-root , 2 ozs
°
all bruised . Place these ingredients in a
suitable vessel and add alcoho l , 1 pt . , with water sufficient tocover handsomely , set them in a moderately warm place for 3
or 4 days, pour o ff 1 pt . o f the t incture and set i t aside unt i l
you add water to the ingredients and bo i l to obtain the strength ;pour o il and ad d more water and bo il again ; then bo i l the two
waters down to 1 qt . ; strain, and add the liquor first poured o ff .
and ad d lb s. crushed o r co ffee sugar , and simmer to form a
syrup ; when coo l , bottle and seal up for use. Dose—O ne to 2
tablespoons, acco rd ing to the age and strength o f the pat ient.44 hour before meals and at bedt ime.
This or any o ther alterat ive, when given, should be fo llowedup for weeks o r months, acco rding to the disease for which it isprescribed ,
as scrofula, and for every disease depending uponan impure cond it ion o f the blood . I t ought to be used in sore
eyes o f long standing , o ld ulcers, salt -rheum , etc. I would not
give this for Jayne’
s A lterat ive,nor Swain '
s, nor Townsend ’
s, nor
Ayer ’s Sarsapar illas, because I know it is good, and we also
know what i t is made o f .
2. A lterat ive, Very St rong— Poke,
mandrake,yellow dock ,
sassafras, blue flag , roots and bark o f the roots, guaiac woodraspings, and sweet elder flowers, o f each 4 ozs. ; caraway seed ,
3 ozs. ; bruise the roots and put to the who le alcohol,1 qt . , and
water to cover all handsomely ; let stand 3 o r 4 days in a warmplace as the last recipe above, making every way the same ex
cept to pour o ff 1 qt . , instead o f 1 pt . , as in the first . o f spir it ;then bo il the waters to 1 qt . , adding 4 lbs. of sugar with the qt .
of spirit t incture. The dose being only 1 tablespoon 4 t imes
daily as above .
But i f that amount should make the bowels too loose, reducethe quantity ; and i f that amount does not act upon the bowelsat all, increase the dose to keep the bowels so lvent. This maybe used in the most inveterate diseases o f long standing, syphi lisnot excepted .
3. A lterat lve Cathart ic—Powder.—Ro chelle salts, 5 ozs
Medical Depar tment. 127
cream o f tartar , 2 ozs. ; sulphur , 1 oz. (epsom salts may be used.but are not quite as good ) ;
Place the salts in a dr ipping-pan and
set in the stove oven until a l the water of crystalization is driedout ; then place all in a mortar and rub finely and thoroughlytogether . Dose—Mix up a few spoons o f the powder with mo
lasses ; then take a teaspoon every 3 or 4 hours unt il a free car
thartic act ion is kept up for 24 to 36 hours ; then take once or
twi ce daily only , to act on the blood , increasing once in 10 days,to get up the cathart ic act ion
,as at first .
This alterat ive is especially valuable in any disease o f the
skin, as itch , pimples, salt- rheum , and any other eruptions wherean outward applicat ion is being made, or is about to be made ;also valuable in sore eyes.
4. A lterat ive, Tonic and Cathart ic B itters.— Best rye whisky
and water . o f each 1 qt best unground Peruvian bark , co lomboroot and pr ickly-ash berr ies
,o f each 2 ozs
° pr ickly-ash, blackcherry , and poplar barks, o f each 1 oz poke-roo t , mandrakeroo t and cloves, o f each $5, or all to be the d ry art icles, and
all to be pulver ized befo re putt ing into the spir its ; shake everyday for a week , by which t ime i t will be ready for use. Dose
O ne to 2 tablespoons at morning and evening meals.
A lthough this alterat ive is mentioned last in the list, yet i t is
no t least in value. I first made this prescript ion for my own
use, feeling that I needed something o f just such a nature, and
i t worked so admirably that I gave i t to o thers. i t has givensuch ent i re sat isfact ion that I am now at the tenth edition,
giving i t a place to d o a greater good than i f kept f rom the
wor ld .
I f , in any case, i t causes any griping sensat ions,or too great
act ion upon the bowels, lessen the dose, and i f neither o f theseact ions are felt , increase the dose or take i t three t imes daily.
I think any o f the f ruit wines will do in place o f the spi ritsand water by add ing alcoho l , one-half pint .
I t will be found very valuable in all cases o f weakness fromgeneral debility . and especially so when the liver is inact ive,
known by constant costiveness.
A fter using out the spir its i t may b e filled again in the same
way . I t will be found very valuable in ague, and after all
fevers,prevent ing relapse and strengthening up the general sys
tem.
D IURE T ICS.—Plll, Drops, Decoct ion, E tc.
— Solldlfled copaiba.
2 parts ; alcoho lic extract o f cubebs, 1 part ; fo rmed into pillswith a litt le o i l o f juniper . Dose— O ne o r 2 pills 3 or 4 t imes
d aily . Druggists can obtain them o f Tilden Co New Y ork.
Th is pill has been found very valuable to affect ions o f the
kidneys, b lad der and urethra, as inflammation f rom gravel. gonor rhea, gleet , whites, lucorrhea, common inflammat ions
,etc.
Fo r giving them a sugar coat , see that heading, i f desired .
2. Diuret ic Drops.—O i l o f cubebs, 35 os. ; sweet spir its o f
nitre, 35 oz balsam o f copaiba, 1 os. ; Har lem O i l, 1 bo ttle ; o i lo f lavender , 20~drops ; spir its o f turpent ine, 20 drops ; mix. Dose— Ten to 25 drops. as the stomach will bear
,3 t imes daily.
128 Dr . Chasc’
s Recipes.
I t may be used in any o f the above diseases with great satisfact ion.
3. Diuret ic Decoct ion.—Queen o f the meadow , dwar f-elder ,
yellow dock and poke-roots, o f each 1 oz. ; dandelion, burdock ,
Amer ican Sarsapar illa and blue flag-roots, o f each 55 oz gr indor pound all up and thoroughly mix. Dose—Take up a pinchw ith the ends o f the fingers and thumb o f one hand , say 54 tooz and pour upon i t 1 pt. of bo i ling water , steeping awhile ;when coo l . take a swallow or two sufficient ly of ten to use up the
pt . in the course o f the day .
Fo llow this plan 2 or 3 days, o r as may be necessary , resuming the course once in 10 or 12 days. i t may be used in all
obstruct ions o f the kidneys,where the ur ine is high-co lored o r
scanty.
4. Diuret ic T incture.—Green or growing spearmint mashed ,
put into a bo ttle and covered wi th gin , is an excellent diuret ic.
5 . Diuret ic fo r Child ren.—Spir its o f nitre—a few drops in a
little spearmint tea— is all sumcient . For very young childrenpumpkin seed or watermelon seed tea is perhaps the best .
DRO PSY a—Syrup and Pi lls—Queen o f the meadow root ,
dwarf -elder flowers, berr ies o r inner bark, juniper berr ies, horseradish roo t , pod milkweed or silkweed , of ten called, root of
each, 4 ozs. ; pr ickly-ash bark or berries, mandrake roo t , bittersweet bark o f the roo t , of each 2 ozs. ; white mustard seed , 1oz Ho lland gin,
1 pt .
Pour bo iling water upon all except the gin , and keep ho t for12 hours ; then bo i l and pour off twice, and bo i l down to threequarts and strain,
adding three pounds of sugar , and lastly thegin . Dose—Take all the stomach will bear , 4 t imes daily, say
a wine-glass or more. This will be used in connect ion with thefollowing :
2. Dropsy P i lla—Jalap , 50 grs gamboge, 30 grs. ; podophyllin , 20 grs elater ium , 12 grs. ; aloes, 30 grs cayenne, 35
grs. ; cast ile soap shaved , dr ied and pulver ized,20 grs. ; croton
o i l, 90 drops ; powder all finely and mix tho roughly ; then fo rminto pill mass by using a thick mucilage made o f equal parts o f
gum arabic and tragacanth , and divid e into 3 gr . pills. Dose
O ne pill every 2 days for the first week,then every 3 or 4 days
unt il the water is evacuated by the combined aid o f the pill withthe above syrup.
In this disease the work must be very tho rough , and I aminclined to think that i f our directions are fo llowed that whoever find themse lves under the operat ions o f the med icine wi llconsider the work to be about as tho rough as we expect . Somesickness o f the stomach may be expected under the operat ionof the pill , but never mind i t , go ahead , and four or five dayswill sat isfy most persons o f the value o f the treatment ; for youmay expect to see the greatest evacuations, front and rear , thatyou ever have witnessed . i f the pat ient should become weakand exhausted under the continued treatment, slack up a litt leand throw in beef tea, wine , etc.
,with r ich nour ishing diet , and
no danger need be apprehended . The above pill will be foundvery valuable in bilious co lic and other cases hard to operate
130 Dr. Chase'
s Recipes.
o i l , as cinnamon or peppermint , etc. Dose—ln chronic disease .
of the liver take 1 pill at night for several days, or 2 may be
taken at first to move the bowels ; then 1 daily .
in connect ion with the pill wear the I rritat ing Plaster overthe region of the liver , washing the who le body daily by meanso f towels and rubbing d ry , being careful not to wet the sore
caused by the plaster ; as an act ive cathart ic f rom two to threepills may be taken in all cases where calomel or blue pills are
considered applicable by O ld Schoo l Physicians.
3. Liver Pill lmproved .—Leptand rin, 40 grs. ; podophyllin
and cayenne, 30 grs. each ; sanguinar in , iridin and ipecac, 15
grs. each ; see that all are pulver ized and well mixed ; then forninto pill mass by using 55 d r . o f the so ft extract o f maud rakuand a few drops o f anise o i l, then ro ll out into 3 grain pills.
Dose—Two pills taken at bed t ime will generally operate bymorning ; but there ar e those that will require three, while one
pi ll every night on ret ir ing will be found the best correct ive o fthe liver of anything now in use for common cases ; but in verybad cases
,where the pi ll does not arouse the liver to act ion,
take the fo llowing :4. Liver Drops fo r O bst inate Cases— Tinctures o f mandrake
and blue flag roots, o f each 1 oz. and o f culvers root , 2 ozs.
Dose—For adults, 1 teaspoon every 3 to 5 hours,increasing the
d ose gradually until y ou reach two o r three teaspoons, i f the
mouth does not become sore and the stomach not sickened no r
the bowels moved too freely.
These drops are especially applicable in liver and spleen en.
largements, and cases o f very long stand ing d iseases o f theseo rgans ; and in such cases i t may be well to use externally, overthe liver and spleen, especially i f there is bel ieved to b e ulcerat ion , the fo llowing :
5 . O intment fo r Ulcerated Liver, Ague Cake, E tc.
— Take a
goo d hand ful o f smartweed , wo rmwood and the bark o f sumacroo t ; bo i l all together to get the st rength , then strain and bo i l
down carefully to about pt .,ad d ing lard , lb and simmering
together ; when near ly coo l add a teaspoon o f spirits o f turpent ine.
Apply at night , by rubbing i t over the liver o r o ther organ
which may have pain or disease located upon i t, heat ing i t inwell b y the stove o r by a heated iron , putt ing it on , rubbingand heat ing it in three or four t imes each appl ication .
I obtained this prescr ipti on f rom the Rev. Mr . Fraser , o f
th is city , whose nephew was so affl icted wi th ulcerat ion o f the
l iver that a council o f Doctors said he must d ie ; the pain wassituated just under the short r ibs o f the right side, completelybowing him together , like the one o f old who could “
in no
wise lif t up herself . He had had a sister who died some yearsbefo re, but at this juncture o f the case the invalid dreamed o f
meet ing her , and she gave him this prescr ipt ion , which he
told his mother in the morning . and she would no t rest untili t was tr ied , and it entirely cured the pat ient . The E lder tellsme he has given i t to a great many persons,
for pains o f internalorgans. ague cakes. etc and that it has given great satisfaction
Medical Department. 13 1
—a perfect cure. The two first named art icles I know to be goodfo r what they are here recommended , but they are generallyused by bo i ling and laying the herbs over the airected parts or
by steaming the parts over the herbs. I see no reason whyspirits from the o ther world should not be permitted to communicate with the spir its of fr iends here ; but that they are so
permit ted to communicate in such a way as to be understood byus frail mortals I never di d , nor do I now, believe, neither do I
believe this to be the first dream of this character whi ch has
proved valuable. There are many things o f a simi lar characterin the history o f a number o f individuals in the range o f myacquaintance, more singular and more unaccountable than the
above, which would be very interest ing to relate, but the nature
o f this work does not admit. I f this shall benefit any , I shall besat isfied .
P ILL8.- Nervous M IL— A lcoho lic extract of the I gnat ia
Amara (St . Ignatius bean ) , 30 grs. ; powdered gum arab le,10
grs. Make into 40 pills.
Dose— O ne pill to b e taken an hour after breakfast , and one
an hour before ret iring at night . Half a pill is enough fo r youngor very old or very delicate persons. The pills may be easilycut i f laid on a damp cloth for a few moments.
These pills will be found applicab le in bad Dyspepsia, nerv
ous headache, sleeplessness, palpitat ion o f the heart , confusiono f thought , determination o f blood to the head, failure of memo ry and all other forms o f general nervous debility. no mattero f how long standing. Where a prominent advantage is d is
covered in two weeks from the commencement o f the med icine,one a day will suffice unt il all are taken.
The extract is made by pulverizing the seed or bean and put
ting i t into alcoho l f rom 10 to 14 days, then evapo rat ing to theconsistence fo r wo rking into pill mass with the powdered gum.
This is the prescr ipt ion o f the Rev. John M. Dagnal, the
R etired Physician , brought out in 1854,and to my attention,
and that o f the med ical class, by Pro f . Palmer , in the Universityo f Michigan ,
in the winter o f 1856-57 . He said when this pre
scr ipt ion first came out he was pract icing in Chicago , and manypersons sent for the pills,
and der ived much benefit from thei ruse at first , but soon af ter they seemed to lose their emcacy ,
and he presumed the reason to be that the demand was so great
that something else was subst ituted in place of the extract . Thisb eing the case, druggists ought to prepare the extract themselves, so as to furnish pat ients with the genuine art icle for
home use. I t is undoubtedly a splendid prescr ipti on i f put upwith fidelity .
2 . P i lls—To Sugar Coat— Pills to be sugar-coated must b e
very d ry , o therwise they will shrink away from the coating and
leave i t a shell easily crushed off . When they are d ry you
will :Take starch , gum arabic and white sugar ,
equal parts”
, rubb ing them very fine in a marble mortar , and i f damp they musthe dr ied before rubbing together ; then put the powder into a
suitable pan , or box, for shaking ; now put a few pills into a
132 Dr . Chase’
s Recipes.
small t in box having a cover , and pour on to them just a litt lesimple syrup, shaking well to mo isten the sur face only , thenthrow into the box o f powder and keep in mot ion until completely coated, dry and smooth.
I f you are not very careful you will get too much syrupupon the pills ; i f you d o , put in more and be quick about i t , to
prevent mo istening the pill to o much , gett ing them into the
powder as soon as possible.
3. Anodyne Ping —Morphine , 9 grs extract of stramoniumand hyosciamus, o f each 18 grs form into pill-mass b y usingso lut ion o f gum arabic and tragacanth , quite thick . D ivide into40 pills. Dose—In case o f severe pain or nervousness, 1 pilltaken at bedtime will be found to give a quiet night o f rest .
The advantage o f this pill over those depending ent irelyupon opium or morphine for their anodyne propert ies is that
they may be taken without fear o f const ipation.
GRO UP.—8 imple but E ffect ive Remedy .
—This disease is at
tended with inflammation o f the windpipe, spasms o f the muscleso f the throat , occasioning a peculiar sound , hard to descr ibe ,
but when once heard by a mother never to be forgotten ; cough .
d i ificult respiration and fever . The phlegm or mucous o ften
filling, or very much obstruct ing the throat , and finally fo rminga false membrane which cuts o ff all possibility of breathing.
The first thing to be done is to get hot water ready as soon
as possible, having always on hand a bott le o f emetic t incture.
composed o f equal parts o f the t inctures o f lobelia and bloodroot. Dose—According to the age o f the child ; i f 2 years o ld ,
about 1 teaspoon every 10 to 15 minutes unt il free vomit ingtakes place ; i f 5 years old , 2 teaspoons, and increasing in pro
port ion to age to 1 tablespoon fo r a child o f 10 years,decreasing
for very young child ren, say o f 4 to 8 months, only 8 to 12 drops.
Place the feet as soon as possible into hot water and keep themthere until vomiting takes place, laying clo ths wrung out of hot
water upon the breast and throat , changing sufli ciently o ften
to keep them hot . The next morning gi ve suificient of the“Vegetable Physic to move the bowels rather freely. The
emet ic t incture should be given in some warm tea.
Repeat the emet ic as o ften as the returning symptoms d e
mand i t , which usually occur the fo llowing night , repeat ing the
cathart ic every second o r third day and I w i ll guarantee suc
cess i f commenced in any kind o f reasonable t ime ; but usuallyno repetit ion will be needed i f parents keep the preparation in
the house so as to begin with the beginning o f the disease.
2. Dutch Remedy —C ome o i l and ur ine, equal quant ities.
Dose—From a tea to a tablespoon~o f the mixture, according to
the age o f the child . Repeat the dose every 15 minutes, i f thefirst does not vomit in that time.
This remedy will be found valuable in mild cases, and
where the first is not at hand ; and I know i t to have saved a
child when one o f their best Doctors said i t must d ie ; but bearin mind he had not used our first prescr iption ; yet an old Dutchwoman came in at the eleventh hour from the next~d oor neigho
134 Dr. Chase’s Recipes.
with he amrms he has rescued many human beings and cattlefrom the fearful death o f Hydrophobia :
Take immediately after the bite warm vinegar or tepidwater , wash the wound clean therewith and dr y i t ; then pourupon the wound a few drops o f hydrochloric acid , because mineral acids destroy the po ison o f the saliva.
3. Grecian Remedy.—E at green shoo ts o f asparagus raw ;
sleep and perspiration will be induced, and the disease can be
thus cured in any stage o f canine madness.
A writer in the Providence Journal says a man in Athens,
Greece, was cured of Hydrophobia by this remedy even after the
paroxyms had commenced .
4. Quaker Remed y.—Flfty Y ears Successful.— Jacob E ly , a
good old honest Quaker merchant , o f Lloydsville. O hio , gaveme the fo llowing plan which his father had used since 1806 withsuccess, to h is knowledge, bo th on persons and domest ic animals ;and the New Y ork Tribune has recently published something of
the same character .
The dr ied root of elecampane, pulverize i t and measure out
9 heaping tablespoons, and mix i t with 2 or 3 teaspoons of pul
verized gum arabic ; then divide into 9 equal port ions. Whena person is bitten by a rabid animal , take one o f these port ionsand steep i t in 1 pt . o f new milk , unt il nearly half the quantityof milk is evaporated ; then strain and drink i t in the morning,
fasting for 4 or 5 hours after . The same dose is to be repeated3 mornings in succession , then skip 3. and so on unt il the 9
doses are taken.
The pat ient must avo i d gett ing wet, or the heat o f the sun,
and abstain from highly seasoned diet , or hard exercise, and , i f
cost ive, take a dose of salts. The above quantity is for an
adult—children will take less according to age. The Tr ibune’
s
publicat ion is as fo llows :5 . T r ibune’s Cure for Hyd rophob ia.
—The fo llowing was sent
to the New Y o rk Tr ibune by J. W . Woo lston , o f Philadelphia :“Recipe
— First dose,1 o z. o f elecampane root , bo iled in 1
pt . of milk until red uced to 45 pt . Second dose (to be takentwo days after the first ) , 195 ozs. o f elecampane root , bo iled in 1
pt . o f milk , same as the first . Third dose, same as the second(to be taken two days after )— in all, three doses.
I f there is any virtue in the elecampane at all the preference,
o f course, is to be given to the Quaker’s plan , which gives nineinstead o f three doses. But i t substantiates Mr . E ly’s plan ,
as i t
comes from the place o f his father ’s former residence. Couse
quently i t would seem to strengthen confidence in the first .
6. Snake Bites.— In case of being b itten by any o f the po i
sonous snakes, the best plan is to wash o ff the place immed iately ; then i f the posit ion o f the wound is such that you can get
the mouth to the spot , suck out all the po ison in that way , or i f
any other person is present whose mouth is no t sore, no dangerneed be apprehended .
For all the po ison may b e upon the outside and washedoff , yet most likely penetrates mo re or less into the wound , i ta snake b ite, as the arrangement o f their teeth is such that the
Med ical Department. I 35
poison comes out near the po int and when in the wound , thusyou see the propr iety o f sucking it out . O r :
7 . Spir its o f ammonia, a small vial of i t , can be carried inthe pocket , and i f bitten, sharpen a little piece o f wood to a
small point,dipping this st ick into the ammonia,
and then penetrating the wound with it . A piece of lunar causti c can be
carried in the pocket and sharpened,i f needed , and used the
same as the stick and ammonia— and one o f the celebrated E nglish farriers has reported that this caust ic, used freely on the
bite of the mad dog, destroys the po ison ; but to insure even a
reasonable hope o f success, i t must be used immediately. Thisho lds good in any o f the sucking or caustic applicat ions.
A ll persons working on or near marshes, or wherever the
massasauger is known to inhabit , should always have one of
these caust ics with them.
8. But when a person is bitten in the absence o f all thesecaust ics, and not being able to reach the spo t to suck out the
po ison, he must dr ink whisky enough to get as drunk as a foo l,or his who le dependence must be upon the ash, asparagus, or
elecampane.
The National Intelligencer a year or two since published a
recipe for the cure o f the ratt lesnake bite,which it claimed was
infallible, i t having been tr ied in a number o f cases and alwayswith success. I t was nothing more nor less than the use o f
whisky, as above recommended, and i t is but just ice to say thata daughter o f William Reed , o f the town o f Pittsfield , in thiscounty , who was bitten on the arm some three years ago , wascured by drinking whisky unt il drunkenness and stupor wereproduced , and she has never felt any inconvenience from the
bi te since , which goes to show that the bite of the Devil ’stea is worse than the bite o f a ratt lesnake.
9. I know an old physician who was called to a b oy bitten bya rattlesnake , and in the absence o f all other remedies
,he
cured him upon the pr inci ple that “The hair o f the dog wi ll
cure his bite ,
”taking a piece o f the snake about two inches
long, splitt ing i t on the back and binding it upon'
the bite. I t
cleansed the wound very white, and no bad effects were seen
from i t .
10. Saleratus, mo istened and bound upon the bite ; thendisso lve more and keep the parts wet with i t for a few hours,has cured many massasauger bites, as also bee st ings.
11. Snake B itten Cat t le.—Remedy .
—Cattle o r horses are
usually bitten in the feet . When this is the case all that is nec
essary to do is to drive them into a mud ho le and keep themthere for a few hours ; i f upon the nose, bind the mud upon theplace in such a manner as not to interfere with their breathing. And I am perfectly sat isfied that so ft clay mud would bean excellent application to snake bites on persons, for I knowit to draw out the po isoning from ivy , and have been assuredthat i t has done the same for snake bites o f persons as well asor cattle.
EY E PRE PARAT IO NS—E ye Water.— Table salt and white
vitri o l , of each . 1 tablespoon ; heat in copper or earthen vessel
136 Dr. Chase'
s Recipes.
unt il d ry ; the heating dr ives of! the acrid or bit ing water calledthe water of crystalization, making them much milder in theiraction ; now ad d them to so ft water , pt. ; putting in whitesugar, 1 tablespoon ; blue vitr io l , a piece the size of a commonpea. I f i t should prove too strong in any case add a litt le moreso ft water to a vial o f it . Apply it to the eyes 3 or 4 timesdaily.
I f the eyes are very so re, o r i f the soreness has been of
long standing, take the“A lterat ive Syrup," or the
"
CatharticA lterat ive,” cont inuing them for several weeks, acco rding to thenecessit ies o f the case. I find i t an excellent plan in usingany preparat ion for so re or weak eyes to apply i t again abouttwenty minutes from the first applicat ion. More than doublespeed is made by this repet it ion . For inflammat ion o f any par to f the body , apply this by wett ing cloths. E ven for so res aboutthe ears and gro ins o f babes, reduce it . and three or four appi icat ions will cure them. I have also found i t valuable fo r horsesas a wash , when they get the eye injured by straws or otherwise
,
which causes the eye to water o r matterate, using it freely.
The use o f this eye water enabled me to lay by the spectaclesaf ter four years’ wearing, and I have since studied medicineand graduated as a physician , without reso rt ing again to theiruse, by the occasional applicat ion o f the eye water . But I neednot have reso rted to the use o f the eye water again had I not
d one in study , as I do in all things else—that is, when I haveanything to do I do i t with all my might . I read steadily, day“
by day , sixteen hours— mo re than five other students readaltogether , who roomed at the same house. Yet this counted inthe end ; for when the class began to inquire and look aroundnear the end o f the term for one to del iver the Valedictory , ontheir behalf , which is the custom in the E clect ic Medical Inst itute , i received that
,the first honor o f the class. I do not
ment ion this to boast , by no means, but to show the necessity,as well as the advantages, o f hard study, especially to those whobegin their studies late in li fe, and are obliged to pay theirway with their own hands and support a family also . This wasmy case exact ly. In the commencement o f my med ical studies Iworked all day . reading half o f the night, copying all the latinterms, with their significat ions, on a slip o f paper , which I car.
r ied in my pocket during the next day , looking at two o r threeo f the terms at a t ime
,through the day , unt il all were com.
m il ted . And thus I accomplished no more than what any otherman may d o i f he goes at i t with a will and does as I did ; andthat some one may b e st imulated to this course is the only oh
ject o f this recital . See Advice to Y oung Men .
2. Dr . Raymond , o f Grass Lake, Mich. , who obtained the
above prescr ipt ion o f me, adds to each ounce o f water used 1
grain o f morphine, and he tells me he has great success with i tthe addit ion o f the mo rphine making it nearly resemble the
celebrated prescript ion used by the E nglish surgeons in Ind ia,
wh ich is as fo llows :3 . Ind ia Prescr ipt ion fo r So re E yea
—Sulphate of zinc, 2
138 Dr . Chase’
s Recipes.
pulverized chalk ; wet them up to a paste with strong juice oftobacco ; when desired to apply to the eye, drop two or threedrops of brandy into the box of paste ; then take out a b i t o f itwhere the brandy was dropped , equal in size to the fourth o f a
grain of wheat , to the diseased eye ; wet it on a b it o f glass and
put i t into the eye with a camel's hai r pencil.Apply it twice daily at first , and from that to only once in
two days, for from one to two weeks, will and has cured wretchedbad cases, so says old Father Pinkney, of Wayne Co Mich whoused it over 50 years, he being over 90 years o f age. H is onlyobject in giving it an insert ion here is to do good to his fellowcreatures ; and also for animals
,it being equally applicable to
horses or catt le.
13. Ind ian E ye Water.—Soft water , 1 pt . ; gum arable, 1 oz. ;white vitr iol, 1 os. ; fine salt , 54 teaspoon ; put all into a bo tt le and
shake unt il disso lved. Put into the eye just as you ret ire to bed.I paid Mrs. Pinny, south o f Y psi lanti , Mich. , 50 cents for this
prescr ipt ion. She would not , however , let her own family knowi ts composit ion. Her husband had removed films from horses’eyes with it , and cured Mr . Chld ister , a merchant of Y psilanti,by only two applicat ions, as the saying is, after he had “
Tr iedeverything else.
”I t came f rom an o ld Indian, but my knowledge
of the art icles would lead me to say for common at least itwould require to be reduced one-half.
14. Tobacco E ye Water. -Fine cut tobacco the size o f a
common hickory nut ; sugar o f lead equal in bulk ; rain water ,2 ozs. ; opium the size of a pea. Reduce i t with more water i fnecessary.
15 . Verd lqr is and Honey have cured inflamed eyes by usingjust suflicient verdigris to co lor the water a grass co lor , thenmaking i t one-third honey. I t is also sai d to 'prevent scars byusing upon burns.
16. Raw Potato Poult ice, for inflamed eyes is one o f the verybest applications in recent cases, scraping fine and applyingfrequently.
17 . Sl ippery -E lm Poult ices are also an excellent appl ication,
used as above.
18. Films—To Remove f rom the E ye.—Wintergreen leaf ,
bruised and stewed in a suitable quant ity o f hens’ o i l to makethe o i l strong of the wintergreen ; strain and apply twice daily.
The above cured a boy o f this city, and 1 am satisfied thatthe hens’ o i l has cured recent cases without the wintergreen.
but with it , it has cured beasts also . Fo r cases o f a year o r
two ’
s standing,however , it is best to use the fo llowing :
19. Lime water , 1 pt finely pulverized verdigr is, 45 oz. ; set
on embers for 1 hour ; then strain and bottle t ight . Touch thefilm over the pupil or on the speck 2 or 3 t imes daily by put
t ing the po int o f a small camel ’s hair pencil into the preparat ion, then to he eye, ho lding away the lids for a short t inie byplacing the thumb and finger upon them for that purpose.
I t wi ll be found necessary to persevere for two or threemonths wi th this applicat ion, and also to use one o f the “
A lters
tives”to cleanse the blood . This course, pursued for three
Med ical Department. 139
months, gave sight to a young lady who had not seen light fortwo years, which Dostors could not do , nor were wi lling for
others to do .
20. E ye Salve.—Take whi te precipitate, 1 teaspoon , and rub
i t into a salve with 3 teaspoons o f fresh lard , and applied uponthe outside of the lid of the worst chronic (long continued ) soreeyes ; has cured them when they were so bad that even theeyelashes (cilia) had fallen out from the disease.
A Physician was cured with this eye salve when he couldno t cure himself. I f red precipitate w i ll cure the itch, whyshould not the white cure diseases o f the eye ?
21. So re E yes—To Remove the Granulat iona—C rystalisedn it rate o f silver , 2 grs morphia, 1 gr. ; blue vit rio l , 1 gr . ; salammonlac, 1 gr . pulverize each one separately and mix. Applyonce daily by putt ing a small b i t of the mixture upon a pieceo f glass, mo istening i t with a l ittle water and putting into theeye b y means o f a small camel ’s hair pencil .
22. Another Method— Is to take a st ick o f tag-alder , about 8feet long, bo r ing a ho le nearly through the middle o f the stick,crosswise
,filling i t with salt , and plugging it up ; then put one
end into the fire and char it near ly to the salt , then the otherend the same way ,
and finally pulver izing and apply ing the salt ,the same as the above, once daily only.
in either case af ter the granulations (lit tle lumps) are re
moved from the eye or eyes, finish the cure by using any o f
the forego ing eye waters which you may choose ; all the t imeusing some o f the alterat ives fo r cleansing the blood.
FEVE R SO RE S—PLAST E R , SALVE , E TC.—Biack Salve.
Sweet o il, linseed o i l and red lead , pulverized , o f each 1 oz. (orin these proport ions) . Put all into an iron dish over a moderatefire , st irr ing constantly unt i l you can draw your finger over a
drop o f i t O n a board when a little coo l , without st icking. Spreadon cloth and apply as other salves.
My brother , J. M. Chase, of Caneadea, N . Y .,says he has
used this salve about 15 years, and knows i t to be one o f the
best in the wor ld for all kinds of o ld so res, as ulcers, feverso res and all inflamed parts, cleansing and taking out redness
or inflammat ion,causing a white healthy appearance in a short
t ime , and a certain prevent ive o f mort ificat ion, etc etc as wellas to prevent so reness in more recent cuts and bruises also ;and from my own knowledge o f a salve which is very similar Ihave introduced it into this work
,feeling assured that whoever
may have occasion to try i t will not regret the space it occupies,
especially after reading the fo llowing : “A gent leman said to me
during the past summer , “1 will give you one of the most va
'
lu
able salves in the wor ld , for l cured a man’
s hand with it whichwas so swo llen that i t looked more like a ham than a hand ;and two Doctors said it must be cut 0 11, also ulcerated.
” Whenhe to ld me how it was made I opened my book to the abovesalve,
which was precisely the same as the one he used .
2. Red Salve.- Some prefer to prepare the salve as follows :
Red lead , 1 lb beeswax and rosin, o f each 2 ozs. ; linseed andsweet o ils, of each 3 tablespoons spiri ts of turpent ine, 1 tea'
140 Dr . Chase’
: Recipes.
spoon ; melt all, except the first and last , together ; then pour inthe lead and st ir unt il coo l , adding the turpentine.
Used upon fever and all other sores o f an inflammatory character
,at the same t ime taking the fo llowing pill to purify the
blood :3 . Mand rake roo t , dried and pulverized , oz blood roo t ,
in the same way , 54 oz form into pills with extract of dandelion.
Dose—Three pills may be taken at bedt ime fo r 2 or 3 days,then add another pill , and at the end of a week take any cathart ic you choose ; then take iodide of po tash , 10 grs and put it
into a vial with 1 oz. of water, and take 20 to 30 drops o f it in
a litt le more water , instead o f the mandrake pill , fo r 3 or 4 days ;then that pill again, as at first .
By the time you have gone around three or four times theblood will be pretty thoroughly cleansed—d o not be afraid o f
the mandrake pill , as i t will not act as a cathart ic, but simplywork upon the blood— i f it does, reduce the number . Y ou willbe pleased with this method of pur ificat ion.
4. Ind ian Cure—G. A . Patterson, of Ashtabula, O hio ,was
cured by an Indian physician in Cleveland of one o f the worstfever so res almost ever known. The muscles o f his leg were so
contracted that no use could be made o f his leg in gett ing about .
Four months and the fo llowing t reatment did the wo rk :A syrup o f Wahoo (E uonymus A tropurpureus)— and here let
me say that the Wahoo is the great Indian remedy for pur ifyingthe blood—was made by bo iling very strong, then molasses and
rum added to make i t palatable and keep i t from souring ; thiswas used sufficient to keep the bowels so lvent , somet imes chewing the bark o f the roo t from which the syrup is made , preferringit a part o f the t ime to the syrup . The sore was dressed withthe fo llowing salve : Rosin, 1 lb mutton tai low, 1 lb beeswax ,
1 lb linseed o i l, 1 pt . ; ambrosial (highly flavored ) soap ,
ozs to make i t , mix in an iron kettle and simmer 2 hours,st ir
r ing all the t ime. Spread on cloth and apply as needed . The
contracted muscles were ano inted with skunk ’
s o i l only.
Mr . Patterson also exto ls i t very h ighly for all common pur
poses. And as I have a few other recipes for fever so res whichhave been so highly recommended by those who have used
them, I cannot omit their insert ion , and I would especially rec
emmend the next one fo llowing , called :5 . Klt r idqe
's Salve.
—B itter -sweet and sweet elder roots, o f
each 155 lb s. ; hep vines and leaves, and garden plantain , topand root , of each 56 lb tobacco , 1 3-cent plug. Bo il all in rainwater to get out the strength ; then put the herbs in a thickcloth and press out the juice, and bo il down carefully to 44. ptthen add unsalted butter , 1 lb beeswax and rosin, o f each , 1
oz and simmer over a slow fire unt i l the water is all out.I obtained the above from S. B . Newton
,a farmer Doctor
near Moo reville. Mich who had cured fever sores, with it , o f
thirty-five years standing ; used i t also on swellings in everycase, once upon a boy who had an eye kicked out and swelledvery bad ; he keeps it in his stable all the t ime for wounds o f
142 Dr. Chasc’
s Recipes.
turpent ine, of each 1 oz oi l of wormwood , 15 os. ; verdigris.very finely pulverized , 1 os. ; melt the first articles together and
ad d the o i ls,having rubbed the verdigr is up wi th a little of the
o ils. and put i t in with the other art icles, st irr ing well ; thenpour into co ld water and work as wax until cool enough to ro ll.
This salve has no equal for rheumat ic pains, or weakness inthe side, back, shoulders or any place where pain may locateitse lf . Where the skin is broken, as in ulcers and bruises, I useit without the verdigris, making a white salve, even super ior to“Peleg White’
s o ld salve .
”
i t is valuable in Dyspepsia. to put
a plaster of the green salve over the stomach and wear i t as
long as i t will stay on ; upon the back also . or any place wherepain or weakness may locate. In cuts, bruises,
abrasions, etcspread the white salve upon cloth and apply i t as a st ickingplaster until well ; for rheumat ism or weakness. spread the
green salve upon so ft leather and apply, letting it remain on as
long as i t will stay. For co rns, spread the green salve upon clothand put upon the corn, lett ing i t remain until cured . I t has
cured them.
A gentleman near M uenster , O hio , obtained one of mybooks having th is recipe in i t. and one year afterward he to ldme he had so ld over ro lls o f the salve, cur ing an o ld ladyo f rheumat ism in six weeks who had been confined to her bed
for seven weeks, cover ing all the large jo ints with the salve.
without other treatment . For ro lling out salves,see the out
below.
2. O onkiln's Celeb rated Salve.
— Rosin, 4 lbs beeswax, bur
gundy pitch, white pine turpent ine and mutton tallow , each 54lb camphor gum and balsam o f fir , o f each 44 oz sweet o i l,44. os. , and alcohol pt . Melt , mix ,
ro ll out and use as other .
salves. Wonders have been done with it .3. Balm of Gilead Salve.
—Mutton tai low, lb balm of
gilead buds, 2 ozs white pine gum, 1 oz red precipitate ,
oz hard soap, 55 oz white sugar , 1 tablespoon. Stew the buds
in the tallow unti l the st rength is obtained , and press out or
strain, scrape the soap and ad d it with the o ther art icles tothe tallow, using sufi
‘icient unsalted butter or sweet o il to bring
i t to a proper consistence to spread easily upon cloth . Whennearly coo l st ir in the red precipitate , mixing thoroughly .
This may be mo re appropr iately called an o intment . I t isused fo r cuts, scalds , b ruises. etc and fo r burns by spreadingvery thin— i f so res get proud flesh in them . sprinkle a litt leburned alum on the salve befo re applying it . I t has been in use
in this county about- fo rty years. with the greatest success.
4. Ad hesive Plaster , o r Salve, fo r Deep Wound s, Cuts, etc.,
in Place of St itchea—Whi te rosin , 7 ozs. ; beeswax and muttontallow , o f each . oz melt all together , then pour into co ldwater and work as wax unt il thoroughly mixed . then ro ll outinto suitable sticks fo r use .
I t may be spread upon firm cloth and cut into narrow str ips.
I n case o f deep wounds o r cuts i t will be found to firmly ho ldthem together by first pressing one end O f a str ip upon one sideo f the wound unt i l i t adheres. then draw the edges o f the wound
Medieal Department. 143
closely together and press down the other end of the strip unti li t adheres also . The stri ps should reach three or four inchesupon each side o f the cut and run in d ifferent direct ions across
each other , to draw every part o f the wound firmly in contact .
i t will crack easily after being spread unti l applied to the warmfiesh, yet if made any so fter it cannot be depended upon for anylength o f time, but as it is i t has been worn as a strengtheningplaster and remained on over a year .
5 . Peleg White's O ld Salve—Th is formerly celebrated salve
was composed o f only three very simple art icles. O ur“Green
Mountain Salve” is far ahead of i t , yet for the sat isfact ion o f
i ts old fr iends I give you its composition :Rosin, 3 lbs mutton tallow and beeswax
,of each 36 lb
melted together and poured into cold water , then pulled and
worked as shoemaker ’a wax.
I t was recommended for old sores, cuts, bruises, rheumat icplasters, etc. etc.
Apparatus for Making Salvea and Lozenges.
The above cut represents a board prepared with strips uponit of the desired thickness for the diameter o f the ro lls o f salve ,
also a piece o f board with a handle , with which to ro ll thesalve when proper ly coo led for that purpose. The salve is laidbetween the strips,
which are generally l -inch thick, then, withthe handle piece,
ro ll it unti l that board comes down upon the
st r ips,which makes the ro lls all o f one si ze ; use a litt le tallow
to prevent st icking to the board or hands ; then cut o i! the de
sired length and put a label upon them, to prevent them st ickingto each other .
A ro ller and t in-cutter is also represented in the same cut ,wi th which , and ano ther board having thin str ips upon it to cor
respond with the thickness o f lozenges required , you can ro llthe mass down unt il the ro ller touches the strips ; and thus youcan get them as well as the salve o f uniform thickness ; then cut
out with the cutter , laying them upon paper unt il d ry .
VE RMIFUGE s.—santonin Lozengea
— Santonin , 60 grs pul
veri zed sugar ,5 ozs mucilage o f gum tragacanth sufii cient to
make into a thick paste , worked carefully together , that thesantonin shall be evenly mixed throughout the who le mass ;
144 Dr. Chase’
s Recipes.
then, if not in too great a hurry,cover up the mortar in which
you have rubbed them , and let stand from 12 to 24 hours to
temper ; at which time they will ro ll out better than i f done immediately ; divide into 120 lozenges. See apparatus above for
ro lling and cutt ing out . Dose—For a child 1 year old , 1 lozenge,
night and morning ; o f 2 years, 2 lozenges ; o f 4 years, 3 ; o f 8years, 4 ; o f 10 years or more, 5 to 7 lozenges ; in all cases to be
taken twice daily and continuing unt il the worms start on a
voyage o f discovery.
A gent leman came into the drug store one morning with theremark ,
“Do you know what your lozenges have been do ing ? ”
as though they had killed some one. The answer was “NO ; is
there anything wrong ? " He held up bo th hands together , scoopshovel style, saying. They fetched away the worms by the
double handful. " I t is needless to attempt to give the symptoms by which the presence o f worms might be dist inguishedfo r the symptoms o f nearly every other disease are sometimesmanifested by their presence. But i f the belly be qui te hard and
unusually large, with a peculiar and disagreeable breath , in the
morn ing, foul or furred tongue, upper lip swo llen, itching of the
nose and anus, milky white urine, bowels somet imes obst inatelycost ive, then as obst inately loose
,with a craving appetite, then
loathing food at times ; rest assured that worm medicine willnot be amiss,
'
whether the person be child , or adult . I t wouldbe well to take a mild cathart ic after four to six days’
use o f
the lozenges, unless the worms have passed o ff sufii ciently free
before that t ime, to show their general destruct ion. Very highpraise has also been given to the fo llowing :
2. Vermif uge O i l—Prof . Freeman’s.- ln the May number o f
the E clect ic Medical Journal o f Cincinnati , 0 I find so valuablea vermifuge from Pro f . Z. Freeman , that I must be excused fori ts insertion, as the art icles can always be obtained , whilst insome places you might not be able to get the santonin calledfor in the lozenges. H is remarks fo llowing the recipe will makeall needed explanat ions, and give confidence in the treatment .
The explanations in brackets are my own , according to the
custom through the who le work.
“Take o i l o f chenO pod i i , oz. (o il o f worm-seed ) ; o i l o f
terebinth , 2 d rs. (o il o f turpent ine) ; o i l of ricini, ozs. (casto r o i l) ; fluid extract o f spigelia , 55 oz. (pink ) hydrastin, 10
grs syrup o f meath. pip. oz. (syrup o f peppermint ) . Dose
To a child 10 years o f age, a tea-spoon 3 t imes a day , 1 hourbefore each meal ; i f i t purges too freely , give i t less o ften.
This is an excellent vermifuge, tonic, and cathart ic, andhas never failed (as well as I can judge) to eradicate wo rms,
i f any were present , when administered for that purpose. I havegiven no other vermi fuge for the last five years, and often one
tea-spoon has brought away from three to twenty o f the lumbrica. O nly a few days ago I prescribed one fiuid drachm o f i t ,
(about one tea-spoon.) and caused the expulsion o f sixty lumb r ico ids, and one fiuid drachm , taken a few days afterwards, bythe same child , brought away fo rty more, some o f them six
inches in length. Where no worms are present . i t answers the
146 Dr. Chase’s Recipes.
by physicians of that school. .The last was nu t pub lished by
the“New O r leans Med ical and Surgical Journal.” First , then,
Dr . Beach says :“The symptoms of a tape-worm , as related to me by Miss
Dumouline, who had suffered with it for twenty-nve years, are
in substance as fo llows : I t commenced at the age of ten , and
afii icted her to the age o f thirty-nve. The worm o ften made herdistressingly sick at the stomach ; she would somet imes vomitblood and be taken suddenly ill , and occasionally whi le walking.
I t caused symptoms of many other diseases, great wast ing o f
the flesh , &c. Her appetite was very capricious, being at t imesgood , and then poor for months, during which t ime her symptoms were much aggravated ; sickness, vomit ing, great pain in
the chest , stomach and side, motion in the stomach , and also inthe bowels, with pain , a sense o f fullness or swelling , and beating o r throbbing in the same, dizziness, heaviness o f the eyes :and she was altogether so miserable that she feared it woulddestroy her . When she laced or were anything t ight , i t produced great distress. The wo rm appeared to r ise up in her
throat and sicken her . Her general health was very bad . A t
intervals,
’
generally some t ime af ter taking medicine, pieces of
the worm would pass from the bowels—o ften as many as fortyduring the day , all alive, and would swim in water .
“T reatment—Miss Dumouline stated that she had employedtwenty physicians, at different periods, and taken a hundred d i fferent kinds of medicine without expelling the worm . She had
taken spir its of turpentine, but could not retain i t upon the
stomach . Under these circumstances I commenced my treat
ment . Cowage stripped f rom the pod , a small tea-spoon threet imes a day ,
to be taken , fasting , in a little arrow-root jelly ;then occasionally a purgat ive o f mandrake. In connection withthis, I directed her to eat freely o f garlic, and common fine salt .I gave these under the belief that each art icle possessed vermifuge propert ies, without ever having administered . them for the
tape-wo rm . A fter having taken them for some t ime , all her
unfavorable symptoms ceased , and subsequent ly the remainingpo rt ion o f the worm passed lifeless from her—an unprecedentedcircumstance.
“She immed iately recovered , and has since retained her
health , and there is no evidence that there is any remaining.
The patient stated that the worms which passed from her dur
ing the t ime she was affl ict ed with i t , would fill a peck measureand reach one mile in length. Her belief and gratitude may bebetter imagined than descr ibed . I have a po rt ion o f this wormin my possession. When once the tape-worm begins to pass thebowels, care must be taken no t to b reak it o ff , for it will thengrow again
— it has this peculiar property.
2. Second ly, Dr . Dowler says : “The subject of this not ice
is a daughter of Mr . E . Fish , of Beard stown,I ll about six years
o ld . The only po int o f special interest in the case consists inthe emciency of the remedy— to me who lly new, and accidentallybrought to my notice—which was used in i ts treatment .
“I was treating a brother of this patient : a part of my pre
Medical Department. 147
scripti on for whom was, as a drink , the mucilage of elm bark,made by putt ing pieces o f the so lid bark into water . The gi rl
was seen to be frequently eat ing po rt ions of the bark dur ing theday ; the next morning after which, upon my vi siting the boy ,the mother , with much anxiety, showed me a vessel containingsomething that had that morni ng passed the gir l’s bowels, wi thbits o f the elm bark, enveloped in mucilage, which , upon examination
,proved to be about three feet o f tape-worm. As I sup
posed the passage of the worm was accidental , and had occurredfrom the looseness caused by the bark , I proceeded to prescr ibewhat I supposed a much mo re potent anthelmint ic, a large doseo f turpent ine and castor o i l. The turpent ine and o il were givenseveral t imes during the three consecut ive days, causing prettyactive purging, but with no appearance o f any port ion of the
worm . The gir l being slender,and o f irr itable temperament ,
I was forced to desist from further act ive medicat ions ; and
partly to allay irritation o f the bowels, and partly to test the
influence o f the bark on the worm , I directed that she shouldresume the use of the bark as before, by chewing and swallowingin moderate quant it ies.
“O n visiting her the succeeding mo rning , I was shown por
tions o f the worm,most ly in separate jo ints, that had been passedover night . Feeling now some confidence in the anthelmint icpowers o f the elm bark
,I directed the cont inued use o f i t , in the
so lid form , as before , while there should be any po rtions o f
worm passing. In my daily calls fo r some days, I had the satisfact ion to learn that po rt ions o f the worm continued to pass,
f rom day to day , and somet imes several t imes a day .
“I now ceased to visit my lit tle patient , intending only an
occasional visit ; but my confidence in the efficacy o f the elmbark being so well established , I advised its use to be cont inuedfor even two o r three days after any port ions o f the wormshould be seen in the evacuat ions. The port ions o f the wormexpelled—even the separate jo ints—were al ive showing more or
less motion ; a sense o f their presence in the rectum , from theiract ion, seem‘
ed to urge the pat ient to go to stoo l fo r their re
moval.“Having given direct ions for the links o r jo ints to be counted ,
care was taken to d o so , by the mother ; and from my notes o f
the case,I find that dur ing about seven weeks o f the intervening
t ime , there had been expelled , by est imate , (taking the averagelengths o f the jo ints.) about fo r ty-five feet o f worm . A t thist ime there had been no port ions of the worm passed for twoweeks,
during which t ime the use o f the bark had been omitted .
The head of the worm , with about fif teen inches o f the bodyattached , had been expelled ! But thinking that all portionso f the worm or worms might not have been removed , I advisedthat the patient should resume the use o f the bark. Very soon
the next day , after do ing so ,further po rt ions commenced com
ing away. among them one about six feet long, tapering to a
thread-like terminat ion.
“The next t ime I took notes o f the case, my est imate o f the
entire length of the worm that had been expelled , footed up one
148 Dr . Chase’s Recipes.
hundred and thirty-five feet , whether one or more worms, I amunable to say , as in the port ions I saw, there was a head and
tail , o f what I supposed one worm . Since the last est imate.
there have been jo ints occasionally evacuated .
“This pat ient , when first treated , was thin in flesh—had been
growing so for some two years— attended with the usual nervoussymptoms, start ing out o f sleep , var iable appet ite, etc but withno great departure f rom good health.
“As to the influence of this very bland agent in the d islodg
ment of the tape-worm , in this case, I think there can be no
d oubt whatever may be the theory o f its action.
0 0 0 0 0 0 0 O 0 C
The passage of portions o f the worm , so promptly, on the
use o f the bark, and the ceasing to do so on the discontinuanceo f i ts use—even while act ive purgative anthelmintics were used— leave no room to doubt i ts effectiveness in at least this case ,
as a worm-expelling agent .
I t seems probable that the bark , with its thick mucilage.
so interposes between the animal and the inner surface o f the
bowels, as to prevent its lateral grasp on their surface, in con
sequence o f which i t is compelled to yield to the forces naturallyoperat ing,
and is carr ied out with the discharges. But as myobject was simply to state the pract ical facts in this case, I willo ffer no further reflect ions.
CO UGH8 .—Cough Lozenges.
— Powdered epecacuanha, 25 grs
kermes mineral, 50 o f morphia,8 grs. ; powdered
white sugar , gum arabic. and extract o f licorice, o f each , 135 ozs
o i l o f anise 20 drops ; syrup of to lu sufficient to work into massfo rm ; ro ll out and cut into 160 lozenges. Dose—O ne lozenge 3t imes daily.
— Parish ’
s Pharmacy.
The above is the prescript ion o f the regulars, but thereare those, perhaps, who would prefer the more rat ional prescr ipt ion o f the
“ ir regulars,
”next fo llowing ; and there are
those who would prefer the Cough Candy” in place o f eithero f the lozenges. By the insert ion of the variety, all can pleasethemselves.
2 . Cough Lozenges.—Ano ther valuable lozenge is made as
fo llows : E x tract o f blood-root,lico rice, and black cohosh , o f
each , 54, oz. ; t inctures o f ipecac and lobelia, with laudanum , o feach , cayenne, powdered , 10 grs. ; pulver ized gum arabicand starch , o f each ,
354 oz mix all together , and ad d pulver izedsuga r , 3 ozs. I f this should be too d ry to rol l into lozenges, ad da thick so lut ion o f gum arabic to give it that consistence ; and i fi t should b e yet too mo ist , at any t ime,
ad d more sugar . D ivideinto 320 lozenges. Dose—O ne, 3 to 6 t imes daily, as needed .
3 . Pulmonic Wafera.— Pulverized sugar , 7 ozs t incture of
ipecac, 3 d rs t incture o f blood- roo t and syrup o f to lu, o f each,2 d rs. ; t incture o f thoroughwo rt . 54. oz morphine, 154 gm, Disso lve the morphine in water , 54 tea-spoon , having put in sulphur ic acid , 2 drops ; now mix all
,and ad d mucilage o f com.
trey root or gum arabic. to fo rm a suitable paste to ro ll and cutinto common-sized wafers or lozenges. Di rect ions —A llow 1 todisso lve in the mouth for a d ose , o r disso lve 6 in 3 table-spoons
Dr. Chase’s Recipes.
raise matter resembling the death-smell, awful indeed . i t wi llcure cough ,
not stopping i t , but by loosening it , assist ing the
lungs and throat to throw off the attending matter, which causes
the cough, and thus scient ifically making the cure perfect ; whilemost of the cough remedies kept for sale, stop the cough bytheir anodyne and constr inging effects, retaining the mucus and
all offending matters in the blood, causing permanent disease of
the lungs.
But , notwithstanding the known value o f this Cough T inc
ture,where the tamarack and other ingredients can be oh
tained , I must give my preference to the“Cough Syrup , No . 7 .
9. Cough N ib— E xtract o f hyoscyamus, balm o f gilead buds,
with pulver ized ipecac,or lobelia, and balsam of fir , o f each , 54
oz o il of anise , a few drops to form into common sized pills.
Dose—O ne o r 2 pills 3 or 4 times daily.
Dr. Beach says he .endeavo red for more than twenty-d ve
years to obtain a medicine to fulfill the indicat ions which are
effected in this cough pill, part icularly for o rdinary co lds and
coughs ; and this admirably answers the intention, excelling all
others. I t allays the irr itat ion o f the mucous membrane , the
bronchial tubes, and the lungs, and will be found exceedinglyvaluable in deep-seated coughs and all diseases o f the chest .
The bad effects o f opium (so much used in coughs) are in thispill entirely obviated , and it is altogether better than the CoughDrops, which I now dispense with .
— Beach’
s Amei’ican Pract ice.
WHO O P I NG CO UGH .—sy rup.
— O nions and garlic. sliced ,of each , 1 gill ; sweet o i l, 1 gill ; stew them in the o i l
,in a cov
ered dish , to obtain the juices ; then strain and ad d honey , 1 gi ll ;paregor ic and spir its o f camphor , o f each , 55 oz bottle and corkt ight for use. Dose—For a child o f 2 o r 3 years, 1 teaspoon 3
or 4 t imes daily , or whenever the cough is troublesome, increasing or lessening , according to age.
This is a granny’s prescr ipt ion . but I care not from whatsource I derive informat ion, i f i t gives the sat isfaction that thishas done
,upon experiment . This lady has raised a large fam.
ily o f her own children, and grandchild ren in abundance. We
have tr ied i t with three o f our children also , and prescribed i tin many other cases with satisfact ion, for over seven years.
I t is excellent also in common co lds attended with much cough .
This is from experience, too , whom I have found a very competent teacher .
I t is said that an E uropean physician has discovered that thedangerous symptoms o f whooping cough are due to suppressedcutaneous erupt ions, and that an external irritant or artificialrash ,
is a sure remedy. See Small Pox.
2. Dai ley's Whooping Cough Sy rup.
— Take the strongest
West India rum, 1 pt . ; anise o i l, 2 ozs. ; honey , 1 pt lemon juice .
4 ozs mix . Dose— For adults, 1 table-spoon 3 or 4 t imes a day— children,
1 tea-spoon,with as much sugar and water .
He says that he has successfully treated more than one hun
dred cases with this syrup.
3 . Sereneas o r Hoarseness f rom Coughs.—Remedy.
—8pikenard root . bruised and steeped in a tea not. by using half water
Medical Depar tment. 151
and half spirits; then inhalipg the steam, when not too hot , bybreathing through the spout , wi ll relieve the soreness and
hoarseness o f the lungs, o r throat , arising from much coughing .
i ll -GRO W ING TO E NA iLa—To Cure—We take the fo llowingremed y for a very common and very painful afii ict ion , from the
Boston Med ical and Surgical Journal :“The patient on whom I first tried this plan was a young
lady who had been unable to put on a shoe for several months,
and decided ly the worst I have ever seen. The edge of the nailwas deeply undermined, the granulat ions formed a high ridge,
part ly covered with the skin ; and pus constant ly oozed f rom the
root o f the nail . The who le too was swo llen and extremely painful and tender . My mode o f proceeding was this:
“I put a very small piece o f tallow in a spoon, and heated it
until it became very hot, and poured i t on the granulat ions.
The effect was almost magical. Pain and tenderness were at
once relieved , and in a few days the granulat ions were all gone,the diseased parts d ry and dest itute o f all feeling, and the edgeo f the nai l exposed so as to admit o f being pared away withoutany inconvenience. The cure was complete, and the troublenever returned .
“I have tr ied the plan repeatedly since, with the same sat is
facto ry results. The Operation causes but little pain, i f the
tallow is proper ly heated . A repeti t ion in some cases might benecessary , although I have never met with a case that did not
yield to one applicat ion.
”I t has now been proven , in many
o ther cases, to be effectual, accomplishing in one minute, withoutpain , all that can be effected by the painful application o f nitrateo f silver for several weeks.
O I LSa—Brlt lsh O IL—L inseed and turpent ine o ils, o f each , 8
ozs o ils o f amber and juniper , o f each 4 ozs. ; Barbadoes tar,3 ozs seneca o i l, 1 oz. ; mix.
This is an old prescript ion, but it is worth the who le cost o f
this book to any one needing an application for cute, bruises,
swellings, and so res of almost every descript ion , on persons,
horses, or cattle ; so is the following,also :
2. Balm of G i lead O IL—Balm o f Gilead buds, any quant ity ;place them in a suitable dish for stewing, and pour upon themsufiicient sweet o i l to just cover them ; stew thoroughly and
press out all o f the o i l from the buds, and bottle for use.
I t will be found very valuable as a healing oi l, or lard can be
used in place of the o i l,making an excellent o intment fo r cuts.
bruises, &c.
3. Harlem O i l, o r Welch Med lcamentum.— 8 ub limed or
flowers o f sulphur and o i l o f amber , o f each, 2 oz linseed o i l, 1
lb spir its o f turpentine sufiicient to reduce all to the canals
tence o f thin mo lasses. Bo il the sulphur in the linseed o i l unt i lit is d issmved , then add the o il o f amber and turpent ine. Dose— From 15 to 25 drops, mo rning and evening.
Amongst the Welch and Germans i t is extensively used fo rstrengthening the stomach , kidneys, liver and lungs, asthma,
shortness o f breath , cough , inward or outward sores,dropsy,
worms, gravel, fevers, palpitat ion o f the heart , giddiness, head
152 Dr . Chase’s Recipes.
ache, &c &c by taking it internally , and for ulcers, malignantsores, cankers, &c ano int ing externally , and wetting linen withit and applying to burns. In fact , i f one-half that is sai d of i ts
value is true. no other medicine need ever be made. I t has
th is much in i ts favor , however—probably no other medicinenow in use has been in use half so long—o ver 160 years. The
dose for a child is one drop for each year o f its age.
4. O il of Spike.—The genuine o il o f spike is made from the
lavenduia spica (broad leaved lavender ) , but the commercial o i lo f spike is made by taking the rock o i l, and add ing 2 0 2 8 . o f
spirits of turpentine to each pint .The rock o il which is obtained in O hio , near War ren ,
is
thicker and better than any other which I have ever used .
5 . Black O i la—Best alcoho l , t incture of arnica, Brit ish o i l,and o il of tar , o f each , 2 ozs and slowly ad d sulphuric acid, 55oz.
These black o ils are gett ing into extensive use, as a liniment ,and are indeed valuable, especially in cases attended with muchinflammat ion.
6. Another Method— I s to take sulphur ic acid , 2 ozs. ; nitr icacid , 1 os. ; quicksilver , 54 oz. ; put them together in a quart bot
tle or an open crock unt il disso lved ; then slowly add o live o i l
and spir its o f turpent ine, o f each , 95 pint putt ing in the o i l
first . Let the work be done out o f doo rs to avo id the fumesar ising f rom the mixture ; when all is done , bott le and put in all
the cotton clo ths i t will disso lve , when i t is fit for use.
The mixture becomes quite hot , although no heat is used inmaking it , from sett ing f ree what is called latent , o r insensibleheat , by their combining together . Rev. Mr . Way , o f Plymouth ,
Mi ch cured himself o f sore throat by taking a few drops of
this black o il upon sugar , letting i t slowly d isso lve upon the
tongue,each evening after preaching, also wett ing cloths and
binding upon the neck. I t will be necessary to avo id gett ing it
upon cotton or linen which you would no t wish to show a stain.
A co lt which had a flstulous opening between the hind legs, froma snag, as supposed , which reduced him so that he had to be
lifted up, when down , was cured by inject ing twice only, o f thiso i l to fill the diseased place. A lso a very bad fever sore, uponthe leg, ah ! E xcuse me , upon the limb o f a young lady , wh ichbafii ed the scient ific skill o f the town in which she lived . In
case they bite too much in any o f their applicat ions, wet a pieceo f brown paper in water and lay i t over the parts.
O PO DE LDO C .—Liquid .
-Best b randy , 1 qt . ; warm i t and ad d
gum camphor , 1 os. ; salammoniac and o i l o f wormwood , o f each ,
54 oz o ils o f origanum and rosemary, o f each , os. ; when the
o ils are disso lved by the ai d o f the heat . ad d sof t soap , 6 oz.
I ts uses are too well known to need further descr ipt ion.
D iARBHEAS.—C o rd laI.— The best rhubarb root , pulverized , 1
oz. ; peppermint leaf , 1 oz capsicum ,os. ; cover with bo iling
water and steep thoroughly , strain ,and ad d b i -carbonate o f
po tash and essence of cinnamon , of each , oz with brandy (orgood whisky) equal in amount to the who le, and lost sugar , 4
154 Dr . Chase’s Recipes.
cured him. Many valuable discoveries are made in a similarmanner.
7 . Dr ied Whort leberr les, steeped , and the juice drank freely,has cured Diarrhea and Bloody Flux , bo th in children and adults.
8. Diarrhea and Canker Tea.—Pulver ized hemlock bark, (it
is generally kept by Druggists, ) l table-spoon, steeped in half atea -cup of water .
For young children, in Diarrhea, or Canker,or when they
are combined , feed a teaspoon of it , or less, according to thechild ’
s age,two o r three t imes daily, unt il cured . To overcome
costiveness, which may arise f rom its use, scorch fresh butterand give it in place o f o i l, and in quant it ies co rresponding witho i l. Children have been saved with three cents
’ worth o f thisbark which “
A llopath said must d ie. I f good for chi ldren ,i t is
good for adults , by simply increasing the dose.
9. Sumac bobs, steeped and sweetened with loaf sugar , hasbeen found very valuable for D iarrhea ; adding in very severecases. alum pulverized , a rounding tea-spoon, to 1 pt . o f the
strong tea. Dosc tea to a tablespoon, acco rding to the age
o f the child , and the sever ity o f the case.
I t saved the life o f a child when two M. D e (Mule Dr ivers)said i t could not be saved.
CHO LE RA T iNCTUBE .—Select the thinnest cinnamon bark,
cloves, gum guaiac, all pulveri zed , of each, 1 os. ; very bestbrandy, 1 qt. Mix, and shake occasionally for a week, according to the condit ion and robustness or strength o f the system.
I t may be repeated at intervals of 1 to 4 hours, i f necessary, ormuch more o ften , according to the condit ion o f the bowels.
This I have from an old railroad boss who used it with hismen during the last Cho lera in O hio , and never lost a man , whilstother jobbers left the road , or lost their men in abundance,
thinking the above too simple to be of any value.
2 . ist hmus Cho lera T incture—Tincture of rhubarb , cayenne,Opium , and spirits of camphor , with essence of peppermint , equalparts o f each and each as strong as can be made . Dose
From 5 to 30 drops, or even to 60, and repeat unt il relief is oh
tained , every 5 to 30 minutes.
0 . H . Cuyler,who was deta ined upon the Isthmus during the
cho lera period , was saved by thi s prescript ion, as also manyothers.
3. Cho lera Prevent ive.— Hoffman’
s anodyne and essence of
peppermint , o f each , 2 ozs tincture o f gi nger , 1 os. ; laudanum ,
spir its o f camphor , and tincture of cayenne, o f each , 54 oz mix.
Dose—For an adult , f rom a tea to a tablespoon, to be wellshaken and taken with sweetened water.
5 . German Cho lera T Incture.—Sulphur ic ether , 2 ozs and
put into i t casto r and gent ian, of each. it oz. ; opium and agar ic,
each , 1 d r gum camphor , 36 os. ; let them stand 2 days, thenadd alcoho l, 1 qt and let stand 14 days, when it is ready foruse. Dose—O ne teaspoon every 15 or 20 minutes, according tothe urgency o f the case.
I obtained this prescription of a German at Lawrenceburgh,
Med ical Department. 155
Ind who had done very much good with it during the lastcho lera peri od in that place.
Se - E gypt ian Cure for Cholera— Best Jamaica ginger root ,
bruised , 1 oz. cayenne, 2 tea-spoons ; bo il all in 1 qt. of water to36 pt. , and add loaf sugar to form thick syrup. Dose.
- O ne tablespoon every 15 minutes, unt il vomit ing and purging ceases, thenfo llow up with a blackberry tea.
The forego ing was obtained o f a physician who practiced inE gypt , (not the I llino is E gypt .) dur ing the great devastat ion o f
the cho lera there, with which he saved many lives.
7 . ind la Prescr ipt ion fo r Cho lera.— First disso lve gum cam
phor , 54 oz in 155 ozs. o f alcoho l— second, give a tea-spoon o f
spirits o f hartshorn in a wine glass o f water , and fo llow i t every5 minutes with 15 drops o f the campho r , in a tea-spoon of water ,for 3 doses, then wait 15 minutes , and commence again as be
fore, and continue the camphor for 30 minutes, unless there is
returning heat . Should this be the case, gi ve one more doseand the cure is effected ; let them perspire freely (which the
medicine is designed to cause) , as upon this the life depends, butadd no addit ional clothing.
Lady Ponsonby , who had spent several years in India, and had
proved the efficacy o f the forego ing, returned to Dublin in 1832.
and published i t in the Dublin Mail , for the benefit of her count rymen, declaring that she never knew i t to fai l.
I would say be sure you have the cho lera,as the teaspoon
o f hartshorn would be a double dose for ordinary cases o f
d isease.
8. Nature’s Cholera Med icine.
— Laudanum ,sp ir its o f cam
phor and t incture o f rhubarb , equal parts o f each. M e
tablespoon every 15 to 30 minutes until relieved .
In attacks o f cho lera the pat ient usually feels a genera'
uneasiness and heat about the stomach , increasing to actual
distress and great anxiety, finally sickness, with vomit ing and
purging , surface constringed , the who le powers of the systemconcent rated upon the internal organs, involving the nervoussystem ,
bringing on spasms and in the end death . Now, whatever will allay this uneasiness, drive to the surface, correct tht
discharges and soothe the nerves, cures the disease. The lauds.
num does the first and the last,the camphor drives to the
surface and the rhubarb corrects the alimentary canal ; and i t
accompanied with the hot bath ,f r ict ions, etc is doubly sure .
And to show what may be done with impunity in extreme cases,
let me say that Merr itt Blakeley, living near Flat Rock , Michcame home from Detro it during the last cho lera season ,
havingthe cho lera in i ts last stage—that is, with the vomit ing , purgingand spasms ; the forego ing medicine being in the house , the wifein her hurry and excitement , in place o f two -thirds o f a tablespoon, she read two -thirds o f a tea-cup,
and gave it accordinglyand saved his life ; while i f taken in the spoon doses at thisstage o f the disease he would most undoubtedly never haverallied from the co llapse into which he was fast sinking ; yetin the commencement they would have been as effectual so
156 Dr. Chase’s Recipes.
mistake would b e generally accredited with saving the patient ;I say Providence did the work.
Five to 10 drops would be a dose for a child o f 2 to 5 years,
and in this dose it saved a child o f 255 years in a bad case of
bloody fiux .
I f any one is permitted to d ie with all these prescr ipt ionsb efore them , i t must be because a proper attention is no t given ;for God most undoubtedly works through the use o f means , and
i s best pleased to see H is children wear out rather than breakb y co llision o f machinery on the way .
CHO LIC AND CHO LE RA MO BBUS—T reatment .—Choleramorbus ar ises f rom a diseased condit ion o f the bile, o ften
b rought on by over-indulgence with vegetables, especially unripef ruits ; usually commencing with sickness and pain at the stomach , fo llowed by the most excruciat ing pain and gr iping o f the
bowels, succeeded by vomit ing and purging, which soon prost rate the pat ient . The person finds himself unavo idably drawninto a co il by the contract ion o f the muscles o f the abdomenand extremities. Thirst very great , evacuat ions t inged withb ile , and finally nearly all very bi lious.
T reatment —The d ifli culty ar ises from the acidity o f the bile ;then take saleratus
,peppermint leaf and rhubarb root , pulver
i zed , of each a rounding teaspoon , put into a cup, which you can
cover , and pour upon them bo iling water , 55 pt when nearlycold ad d a tablespoon o f alcohol , or twice as much brandy o r
o ther spir its. Dose—Two to 3 tablespoons every 20 to 30 minutes, as o ften and as long as the vomit ing and painful purgat ionscont inue. I f there should be long cont inued pain about the
navel , use the “Injection” as mentioned under that head , in con
nection with the above treatment , and you will have nothing tofear , I f the first dose or two should be vomited repeat i t immediately unt i l retained .
The ab ove preparat ion ought to be made by every family and
kept on hand by bottling ; fo r diseases o f this character are as
liable to come on in the night as at any o ther t ime ; then mucht ime must be lost in making fires, or gett ing the art icles togetherwith which to make i t .
2 . Common Cho lic.— There is a kind o f cho lic which some
persons are afflicted with, f rom their youth up,no t attend ed
wi th vomit ing o r purging. I was affl icted with it from myearliest reco llection unt i l I was over 20 years o f age, somet imestwo o r three times year ly.
In one o f these fl ts, about that age, a neighbor woman camein . and as soon as she found out what was the matter w i thme she went out and pulled up a bunch o f blue vervain , knockedthe dirt f rom the roots, then cut them o ff and put a goodhandful o f them into a basin , and poured bo iling water uponthem and steeped for a sho rt t ime, poured out a saucer o f tea
and gave me to d r ink , asking no questions, but simply saying,
I f you will drink th is tea every day fo r a month you will neverhave co lic again as long as y ou live .
”I drank i t
,and in 15
m inutes I was per fectly happy ; the transit ion from extreme pain
158 Dr. Chase’s Recipes.
a tablespoon of sugar , all well ' d isso lved ; then pour togetherand drink whi le efiervescing ; and they will find this to do justas well as to have them weighed out and put up in papers.
which cost three times as much and do no better . Try i t, asa child will take it with pleasure as a nice beverage and ask
for more.
A lady once lost her life,thinking to have a l itt le spo rt by
dr inking one glass of this preparat ion, fo llowing i t directlywith the other . The large amount o f gas disengaged rupturedthe stomach immediately.
D iPHTHE BiA .—Dr. Phlnney
’s Remedy , of Boston.
—Dr . Phinney , of Boston. furnishes the Journal o f that city with a recipefor diphther ia. which has recently been republished by the
Detro it Daily Advert iser , containing so much sound sense and
so decidedly the best thing that I have ever seen recommendedfor i t that I cannot forbear giving i t an insertion, and alsorecommend it as the dependence in that disease.
He says the remedy on which I chiefly depend is the
Actea Racemosa,or black snake-root , which is used both locally
as a gargle and taken internally.
“As a gargle. 1 teaspoon o f the t incture is added to 2 table
spoons o f water. and gargled every hour for twenty-four hours.o r t i ll the progress o f the disease is arrested ; after whichthe intervals may be extended to an hour and a half or more.as the symptoms may just ify. In connect ion with the use of
the gargle. or separately, the adult pat ient should take internally to the amount o f two or three tablespoons o f the t incturein the course of twenty-four hours.
“In addit ion to the foreg o ing give 10 drops o f the muriated
t incture o f iron 3 t imes in the 24 hours, and a powder from 3to 5 grains of the chlorate of potash in the intervals.
Under this treatment a very decided improvement takesplace within the first 24 hours. the ash co lored membrane d is
appears usually within two days and the pat ient overcomesthe malignant tendency of the disease.
The forego ing doses are for adults ; for children theyshould. o f course, b e diminished according to age,
etc. I t willbe observed that great importance is attached to the frequentuse of the gargle—that is, every hour—ln o rder to overcomethe morb ific tendency o f disease by a constant ly counteractingimpression. In order to guard against a relapse an occasionaluse o f the remedies should be cont inued for several days after
the removal o f the membrane and subsidence o f unpleasantsymptoms. To complete the cure a generous diet and o therrestorat ives may be used as the intelligent pract it ioner shalldirect.”
CATHABT ICSa—Vegetab le Physic.—Jalap and peppermint
leaf , o f each 1 os. ; senna, 2 ozs. ; pulver ize all very finely and
sift through gauze, bottle i t and keep corked . Dose—Put a
rounding teaspoon o f the powder and a heaping teaspoon of
sugar into a cup and pour 3 or 4 spoons o f bo iling water uponthem ; when coo l st ir i t up and drink all. The best time for
taking i t is in the morning. not taking breakfast . but drinking
Medical Department. 159
freely of cornmeal gruel. I f i t does not operate in 3 hours re
peat half the dose unt il a free operation is obtained.
Dr . Beach first brought this preparation,nearly in i ts pres
ent proport ions, to the not ice o f the E clect ic practi tioners, whohave found i t worthy o f very great confidence
,and applicable
in all cases where a general cathart ic action is requi red. I t maybe made into syrup or pills. i f preferred.
2 Ind ian Cathart ic Pi lls.—A loes and gamboge, o f each 1
oz mandrake and blood-roo t. with gum myrrh. o f each 54, ozgum campho r and cayenne, o f each 156 d rs ginger. 4 ozs all
finely pulver i d and thoroughly mixed with thick muci lage(made by put 11g 8. little water upon equal quantit ies o f gumarabic and gum tragacanth ) into pill mass ; then formed intocommon sized pills. DO CP TWO to 4 pills. according to the
robustness of the pat ient .Families should always have some o f these cathart ics, as
well as other remedies, in the house, to be prepared for acci
dent , providence. o r emergence,whichever you please to call
at. They may be sugar-coated. as directed under that head . i f
saired .
TO O THACHE AND N E URALGIA R EME DI ES.—Magnet ic
Tooth Co rd ial and Pain K i ller.— Best alcoho l, 1 oz laudanum ,
oz chloroform. liquid measure. 95 oz. ; gum camphor , 55oz o i l o f cloves. 55 d r . ; sulphuric ether .
134 oz and o i l of lavender , 1 d r . I f there is a nerve exposed this will quiet i t . A pplywith lint . Rub also on the gums and upon the face against thetooth freely .
The raging toothache why endure, when there is found a per
fect cure ?
Which saves the tooth and stops the pain, and gives the suf
ferer ease again.
”
i n the case o f an ulcerated tooth at Georgetown , O hio , Mr .
Jenkins, the proprietor o f the Jenkins House, had been suffer ingfor eight days, and I relieved him by bathing the face wi ththis preparat ion, using a sponge for two or three minutes only ,
taking a teaspoon o r two into the mouth for a minute or two ,
as it had broken upon the inside. The operat ion o f the cordialwas really magical . acco rding to o ld not ions o f cure .
I offered to sell a grocer a b ook at Lawrenceburgh ,I nd . He
read unt il he saw the“Magnet ic Tooth Cure ment ioned . Then
he said : I f you will cure my too thache I will buy one.
”
applied the co rdial , i t being late Saturday evening, and on Mon.
day morning he was the first man on hand fo r his book .
The Sheriff o f Wayne Co I nd at Centerv i lle, had b een
suffer ing three days o f neuralgia, and I gave him such decidedrelief in one evening with this co rdial that he gave me a threedo llar piece with the remark , Take whatever you please.
In passing from Conneatvi lle. Pa upon a canal boat , thecook (who was the wife o f one o f the steersmen ) was takenafter supper with a severe pain in the stomach . There beingno peppermint on board , and , strange as i t may appear . no
spir its o f any kind whatever , I was applied to as a physician
160 Dr. Chase’s Recipes.
to contrive something for her relief . I ran my mind over theart icles I had with me, and could not hit upon any other so
likely to benefit as the“Tooth Cordial, arguing in my mind
that i f good for pain where i t could, be applied to the spotexternally, I could apply i t to the po int o f pain internally in
this case (the stomach ) as well. I gave her a teaspoon i t
in water. and waited five minutes without relief . but concl ingto go who le hog or none.
”I repeated the dose, and inside o f
the next five minutes she was perfectly cured . Her husband ,
the other steersman also , and one o f the drivers bought eacha book , and the next week in E r ie one o f her neighbo rs boughtanother upon her recommendat ion, since which myself andagents have freely used it and recommended i t for similarconditions with equal success.
The cases are too numerous to mention more. I ment ionthese to gi ve confidence to purchasers, that all who need i t wi llnot fai l to give i t a trial . I t is good for any local pain whenever i t can be applied. Pain will not long exist under its use.
2. Homeopathic Tooth Co rd iaL—A lcoho l , $5 pt . t incture of
arnica and chloroform , o f each 1 os. ; o il o f cloves, M oz. Mixand apply as the other .
There are many persons who would prefer this last to the
foregoing, from the presence o f arnica. and it is especially val
uab le
as a liniment for bruises invo lving effusion of blood under
the sk n.
3. Neuralgla—internal Bemedy . Sal-ammoniac M d r . ; d is
so lve ln water. 1 oz. Dose—O ne tablespoon every 3 minutes for20 minutes. at the end o f which t ime, i f not before, the painwill have disappeared .
The forego ing is from a gent leman who had been longaffl icted with the disease. who found no success with any otherremedy. Instead o f common water , the “
Camphor Water”
or
Mint Water” might by some he preferred. The ammonia is a
very d i ifusable stimulant . quickly extending to the who le sys
tem, especially tending to the surface.
4. King of O lis. for Neuralgia and Rheumat ism—Burningfluid , 1 pt . ; o ils o f cedar , hemlock ,
sassafras and o r iganum.
o f each 2 ozs carbonate of ammonia. pulverized . 1 os. ; mix .
Direct ions—Apply freely to the nerve and gums. around the
tooth . and to the face. in neuralgic pains. by wett ing brownpaper and laying on the parts, not too long. for fear of blistering. to the nerves o f teeth by lint .
A blacksmith . o f Sturgi s, Mich cured himself and o therswith this, o f neuralgi a, after physicians could give no relief.
5 . Several years ago I was stopping for a number o f
weeks at a hotel near Detro it . Wh ile there toothache was once
made the subject of conversat ion , at which t ime the landlady.11 Mrs. Wood
,said she had been driven by it to an extreme
measure , no less than bo iling wormwood herb in alcohol and
taking a tab lespoon of i t into the mouth bo iling hot , immediately closing the mouth , turning the head in such a way as to
b ring the alcoho l into contact with all o f the teeth. then spitt ingi t out and taking the second immediately in the same way .
162 Dr. Chase’
s Recipes.
time wash out the mouth with water , using a badger’
s hairbrush (br istle brushes tear the gums and should neVer be
used ) ; then take a tablespoon of the dentrlfice with as muchwarm water and rub the teeth and gums well each night unt ilthe end is attained.
9. Tooth-Wash—To Remove Blacknesa—Pure muriat ic acid.1 or water . 1 oz. ; honey. 2 ozs. ; mix. Take a too th brushand wet i t freely with this preparat ion and br iskly rub the
black teeth, and in a moment 's t ime they,
will be perfectlywhite ; then immediately wash out the mouth with water , thatthe acid may not act upon the enamel o f the teeth .
I t need not be used o f ten, say once in three or four months,as the teeth become black again. washing out quickly everytime. Without the washing after i ts use i t would injurethe teeth , with it i t never will. This blackness is hard to
remove, even with the brush and tooth powder .
10. Dr . Thompson. o f E vansville, Ind . , gives the above in
20-drop doses 3 t imes daily fo r laryngitis or bronchit is, taken in
a little water , throwing i t back past the teeth.
11. Toot h Powder—Excellent .— Take any quant ity o f finelypulverized chalk and twice as much finely pulver ized charcoal ;make very fine ; then ad d a very little suds, made with cast ilesoap and sufiicient spirits of camphor to wet all to a thickpaste. Apply with the finger . rubbing thoroughly, and i t willwhiten the teeth better than any tooth powder you can buy .
I not iced the past season a piece go ing the rounds of the
papers,
“that charcoal ought not to be used on the teeth . I
will only ad d that a daughter o f mine has used this powderover six years, and her teeth are very white and no damage to
the enamel as yet . Six years would show up the evil i f death.
was in the pot . Coal from basswood or other soft wood is theeasiest pulver ized .
ESSE NCE .—Druggists’ rules for making essences is to use
one ounce o f o i l to one quart o f alcoho l, but many of themd o not use more than half o f that amount , while most o f the
ped d lars do no t have them made o f over one-fourth thatstrength. I would hardly set them away i f presented. I havealways made them as fo llows :
Peppermint o il. 1 oz best alcoho l , 1 pt., and the sameamount o f any other o i l fo r any other essence which y ou desireto make. Dose—A dose o f this strength of essense will be onlyfrom 10 to 30 drops.
With most essences a man can drink a who le bott le withoutdanger or benefit. Peppermint is colo red with t incture o f
tumeric, cinnamon with tincture o f red sandal or sanderswood
,and wintergreen with t incture o f kino . There is no
co lor , however , for essences, so natural as to put the green leafo f which the o i l is made into the jar o f essence. and let i t re
main over night . or about 12 hours ; then pour o ff or filter i tfor sale. But i f famil ies are making for their own use, theyneed not bother to color them at all. But many believe i f theyare highly co lored they are necessar ily strong, but i t has no
effect upon the strength what ever , unless colored with the leaf
Medical Depar tment. 163
or bark. as here recommended. Cinnamon bark does in placeof the leaf . See
“E xtracts.
T INCTURE S— In making any o f the tinctures in commonuse or in making any o f the medicines called for in this work.or in works generally. i t is not only expected but abso lutelynecessary that the roo ts. leaves, barks, etc should be d ry , un
less otherwise directed . ThenTake the root , herb , bark. leaf or gum called for . 2 ozs. ;
and bruise it ; then pour bo iling water . pt upon i t, and whenco ld ad d best alcohol , 55 pt keeping warm for from 4 to 6
days. o r lett ing i t stand 10 or 12 days without warmth. shakingonce o r twice daily ; then filter or strain ; or it may stand.upon the dregs and be carefully poured off as needed.
With any person o f common judgment the forego ing d i rec
t ions are just as good as to take up 40 t imes as much space bysaying, take lobelia , herb and seed , 2 ozs. ; alcoho l . 55 pt . ; bo iling water , 56 pt then do the same thing over and over again,
with every t incture which may be called for ; or at least thosewho cannot go ahead with the forego ing instructions are
not fit to handle medicines at all ; so I leave the subject withthose for whom the given informat ion is sufii cient .
In making compound tinctures you can combine the simplet inctures or make them by putt ing the different art icles into a
bottle together , then use the alcoho l and water i t would requirei f you was making each t incture separately.
T ETT E R. R INGWO RM AND BA RBE R'S iTCH .
—To Cure.
Take the best Cuba cigars. smoke one a sufi cient length o f
t ime to accumulated 14 or inch of ashes upon the end o f
the cigar ; now wet the who le surface o f the sore with the
sal i va from the mouth , then rub the ashes from the end o f the
cigar thoroughly into and all over the sore ; do th is three t imesa day , and inside o f a week all will be smooth and well .
I speak from extensive exper ience. Half o f one cigar curedmyself when a barber would not undertake to shave me. I t
is equally successful in tetters on other parts o f the body.hands
,etc.
Tobacco is very valuable in i ts place (medicine)— like spir its,
however , i t makes salves o f i ts devotees.
2 . Narrow Leaved (yellow ) dock roo t , sl iced and soaked ingood vinegar , used as a wash , is highly recommended as a
cure for tetter o r ringwo rm .
BALSAMS.—Dr. R. W . Hutchins’ ind ian Healings, Formerly
Peckham’s Cough Balsam.
-C lear , pale rosin. 3 lbs and meltit . add ing spir its o f turpentine. 1 qt balsam o f to lu. 1 oz.
balsam of fir . 4 ozs o i l o f hemlock , origanum , with Venice turpentine
,o f each 1 oz . ; strained honey. 4 ozs. ; mix well and
bottle. Dose—Six to 12 drops ; for a child o f 6. 3 to 5 drops on
a litt le sugar . The dose can be var ied according to the abilityo f the stomach to bear i t and the necessity o f the case.
I t is a valuab le preparat ion for coughs. internal pains or
strains and works benignly upon the kidneys.
2. Docto r Mitchel’s Balsam, for Cuts, Bruises, E tc.—Fena
greek seed and gum myr rh , o f each 1 oz. ; sassafras root-bark. a
164 Dr. Chase'
s Recipes.
good handful ; alcoho l, 1 qt. ; put all i nto a bottle and keep warmfor 5 days.
Dr . Mitchel. o f Pennsylvania. dur ing his life made great use
o f th i s balsam fo r cuts. bruises, abrasions, etc.,and i t will be
found valuable for such purposes.
ART IFIC IAL SKi Na—Fo r Burns, Bruises. A b ras ions, E tc.
Proof Against Water.— Take gun co tton and Venice turpent ine,
equal par ts o f each. and disso lve them in 20 t imes as muchsulphuric ether. disso lving the cotton first. then adding the turpent ine ; keep i t corked t ightly.
The object o f the turpentine is to prevent pressure or pinching caused by evaporat ion o f the ether when applied to a bruisedsurface. Water does no t affect i t, hence its value fo r crackednipples, chapped hands,
surface bruises,etc etc.
DISCUT I E NTSa—To Scatter Swellings.— Tobacco and cicuta
(water hemlock) leaves, o f each 2 ozs st ramonium (j impson)and so lanum nigrum (garden night shade, somet imes erroneous
ly called deadly night shade) . the leaves and yellow dock roo t ,
of each 4 ozs bitter -sweet . bark o f the roo t . 3 ozs. ; extract
the strength by bo i ling with water , pressing out and re-bo iling .
straining and carefully bo iling down to the consistence o f an
o intment ; then ad d lard . 18 ozs and simmer together .
I t will be used for st iff jo ints, sprains,bruises attended with
swelling when the skin is unbroken , for cancerous lumps, scro fulous swellings, white swellings, rheumat ic swellings. etc. I t is
one o f the best discut ients or scatterers in use, keeping cancers
back o f ten for months.
SMALLPO X.—To Prevent P itt ing the Face.
—A great d iscov
ery is reported to have recent ly been made by a surgeon o f the
E nglish army in China to prevent pitt ing or marking the face.
The mode o f treatment is as fo llows :When in smallpox the preceding fever is at i ts height and
just befo re the erupt ion appears. the chest is thoroughly rubbedwith croton o i l and tartaremet ic o intment . This causes the
who le o f the erupt ion to appear on that part o f the body to therelief of the rest . I t also secures a full and complete erupt ion .
This is said to be now the established mode o f treatment in theE nglish army in China, by general o rd ers. and is regarded as
per fect ly effectual .I t is a well-known fact that disease is most likely to make
its attack upon the weakest parts. and especially upon placesin the system which have been recently weakened by previousdisease ; hence, i f an eruption (disease ) is caused by the appi icat ion o f croton o i l mixed with a l i ttle o f the tartaremet ic o intment . there is every reason to believe that the erupt ion in
smallpox wi ll locate upon that part instead o f the face . The
application should be made upon the breast,fore parts o f the
thighs, etc. ,not to inter fere w i th the posture upon the bed .
I t has been suggested that a similar applicat ion will re
lieve whooping-cough by d rawing the irr itation from the lungs.
I f so , why will i t no t help to keep measles to the surface.
especially when they have a tendency to the internal organs,
called striking in ? I t is worth a tr ial in any of these cases
l66 Dr . Chase'
s Recipes.
stomach will be distinguished from bleeding from the lungs bya
'
sense of weight , or"pain; and unaccompanied by cough and
d ischarged by vomit ing. and in larger quantit ies at a t ime thanfrom the lungs. The'b lood will be darker also . and o ften mi xedwith par ticles o f food .
E xercise in the Open air is preferable to inacti vity ; and i fany symptoms o f returning hemorrhage show themselves
,be
gin with the remedy witho ut loss o f time and a reasonable hopeo f cure may be expected ;
2. E xternal Stypt ic Remed ies.
-Take a glazed earthen ves
sel that will stand heat and put into i t water , 254 pts. ; t inctureof benzo in, 2 ozs. ; alum, 34 ih. , and bo il for 6 hours, replacingthe water which evaporates in bo iling by pour ing in bo ilingwater so as not to stop the b o iling process, constant ly st irr ing.
A t the end o f 6 hours it is to be filtered or carefully strainedand bottled , also in glass stoppered bot tles. Applicati on
—Wet
lint and lay upon the wound , binding with bandages to preventthe thickened blood (coagula) from being removed from the
mouths of the vessels ; keeping them in place for 24 to 48 hourswill be sufficient .
I f any doubt is felt ab out this remedy pour aa few drops o f
i t into a vessel containing human blood— the larger the quant ity ' o f the styptic the thicker will b e the blood mass, unt il i tbecomes black and thick. Pagliar i was the fi rst to introducethis preparat ion to public notice— E clect ic Dispensatory.
Stypt ic T incture—E xternal Applicat lon.
—Best Brandy , 2ozs finely scraped castile soap. 2 d rs po tash , 1 d r . ; mix all
and shake well when applied . A pply warm by putt ing lint upbnthe cut
,wet with the mixture.
I have never had occasion to try either o f the preparations,but i f I do i t wi ll be the
“Balsam , or
“m ternal Sypt ic, first ,a nd i f they should fail I would try the
“Tincture, fo r I feel
that i t must stop blood , but I also am certain that i t would“make a sore aside f rom the cut ; yet better have a. sore thanlose life, o f course. These remed ies are such that a physicianm‘ight pass a lifetime without occasion to use, b ut none the lessimpo rtant to know.
BRO NCHO CE LE a—E nlarged Neck—To Cure— Iodid o f po
tassium (often called hydr io date of potash ) , 2 d rs. ; iodine, 1
d r” wat er , 255 ozs. ; mix and shake a few minutes and pour a
little into a vial for internal use. Dose—Five to 10 drops befo reeach meal, to be taken in a little water . E xternal Applicat ion
-With a feather wet the enlarged neck, from the other bottle,
night and morning, until well .I t will cause the ’scar f skin to peel o f! several t imes before
the cure is perfect , leaving i t tender , but do not omit the appi ication more than one d ay at most , and you may rest assured o f
a'
cure , i f a cure can be perfo rmed by any means whatever ;many cures have been per formed by i t , and there is no medicineyet d iscovered which has proved one-hundredth part as success
2. But i f you are willing to be longer in per forming the
cure to avo id the soreness, disso lve the same art icles in alcoho l .
Medical Department.
1 pt . , and use the same way as abov'e descr ibed— i . e. , both
internal and external.
PA IN KILLE R—Said to Be Perry Davle’— A lcoho l I qt'
gum guaiac, 1 os. ; gums m3 a t and camphor , and cayennepulveri zed , o f each 95 oz mix . Shake occasionally for a weekor 10 days and filter o r let sett le for use. Apply f reely to Bil l
face pains, or i t may be taken in teaspoon doses for internalpains, and repeat according to necessity.
I f any one can tell it from its namesake, by its looks or ac
t ions, we will then acknowledge that the old ministc: f romwhom i t was obtained was greatly deceived, although he wasperfect ly familiar for a long t ime with Mr . Davis and his modeof preparing the pain-killer .
PO ISO NS.—Ant ido te.
—When i t becomes known that a poi
son has been swallowed , st ir salt and ground mustard , o f eacha heaping teaspoon , into a glass o f water and have i t drankimmediately. I t is the quickest emet ic known.
I t should vomit in one minute. Then,give the wh ites o f two
or three eggs in a cup or two o f the strongest co ffee. I f no
co ffee, swallow the egg in sweet cream,and i f no cream , sweet
milk ; i f neither , down with the egg .
I have used the mustard with success in the case o f myown child , which had swallowed a quarter beyond the reach
o f the finger , but remaining in the throat , which to all appearances would have soon suffocated him. I first took “
granny ’
s
plan of turning the head down and patt ing on the back ; fai ling in this, I mixed a heaping teaspoon o f mustard in sufficientwater to admit its being swallowed readily , and in a minute wehad the quarter dinner and all ; without i t we should have hadno child .
I knew the mustard to work well once upon about 20 men in
a boat yard on Belle R iver , Newpo rt , Mich. I had been furnishing them with “
Switchel” at 20 cents per bucket . made byputting about a pound o f sugar , a quart o f vinegar and two or
three tablespoons o f ginger to the bucket o f water , with a lumpo f ice. An old man ,
also in the grocery business, o ffered to giveit to them at 18 pence per bucket , but by some mistake he put
in mustard instead o f ginger . They had a general vomi t, whichmade them think that cho lera had come with the horrors o f“Thirty-two , but as the downward effects were not exper iencedit passed o f! with great amusement . safely establishing mycustom at the 20 cents per bucket .
INFLAMMATO RY DISE ASE S.—Descr ipt ion.
—Before I at
tempt to speak o f the inflammat ion o f part icular o rgans, I shallmake a few remarks upon the subject in general which wi ll
throw out the necessary light for those not already informed .
and I should be glad to extend my treatment to all of the par
t icular organs o f the body ,but the limits of the wo rk only .
allows me to speak o f pleur isy inflammation o f the lungs, etc
yet E clectic i deas o f inflammat ion are such that i f we can
successfully treat inflammation in one part of the system (bodt)
we can with but li ttle mod ificat ion succeed with i t in all offorms : and my general remarks shall be o f such a nature as to
168 Dr . Chase’s Recipes.
enab le any judicious person to successfully combat with inflammat ions in every part o f the system. Then :
First — Inflammation is generally attended with pain, in
creased heat , redness and swelling. Some or all of these signsalways accompany it. according to the structure o f the organ
affected.
Second .—The more loose the structure of the organ, the less
sever e will be the pain , and the character o f the structure alsomodifies the character o f the pain. In mucous membranes i t isburning or stinging . In ser ious membranes it is lancinat ingand most usually very sharp and cutting. In fibrous strue
tures i t is dull,aching and gnawing. In nervous structures it
is quick , jumping and most usually excruciat ingly severe ; andin nearly all structures more or less soreness is soon present.
Third .— To make the forego ing informat ion of value it be
comes necessary to know the structure o f the various parts of
the system . A lthough the ultimate port ions of muscle or flesh,as usually called . is fibrous, yet there is a loose celluIar strue
ture blended with i t. which fills up and rounds the form to i ts
graceful beauty—hence. here we have more swelling and lessseverity o f pain. W ith the was o r red of the lips commencesthe mucous membrane, which forms the lining coat o f the
mouth. stomach , etc through the who le alimentary canal, alsolining the urethra, bladder , ureters
,vagina, womb, fallopian
tubes, etc. ; hence the heat always felt in inflammation of theseorgans. The whole internal surface of the cavity of the bodyis lined by a serous membrane, which is also reflected or fo ldedupon the lungs—here called pleura (the side) , hence pleur isy(inflammation o f the pleura or side)— and also fo lded upon the
upper side of the diaphragm , the diaphragm forming a part it ionbetween the upper and lower port ions of the cavi ty of the
body. the upper po rt ion containing the lungs, heart , large bloodvessels, etc called the chest . more commonly the breast— thelower port ion containing the stomach
,liver , kidneys, intest ines,
bladder . etc called the abdomen. more commonly the bowels.
The sides o f the abdomen are covered with a cont inuat ion of
this serous membrane, which is also reflected upon the lowerside o f the diaphragm , l iver , stomach , small and large intest ines, bladder , etc here called per itoneum (to extend around ) .In all places it secretes (furnishes) a mo istening fluid enablingone organ of the body to move upon itself or other organs
without fr ict ion. This serous membrane is thin, but very firm ;hence the sharpness of the pain when it is inflamed , as it
cannot yield to the pressure o f the accumulating blood.
Fourth—The ligaments or bands which bind the differentparts o f the body together at the jo ints, and the gracefully con
tracted ends o f the muscles (called tendons) which pass the
jo int . attaching themselves to the next bone above or below ,
and the wr istlet - like bands which are clasped around the jo intsthrough which these tendons play, as over a pulley, when the
joint is bent , are all o f a fibrous construct ion , hence the gr indingor gnawing pains of rheumatism (inflammations) and injuriesof or near joints ; and it also accounts for that kind of pain
170 Dr. Chase’
c Recipes.
back and held there, and a cure is speedily effected ; the nat
ural or physical effect o f the cause is obviated or avo ided .
Then why should it be thought impossible with Go d thata moral remedy should be provided against moral evils? Thanksbe to God , it has been provided to the willing and obedient ,through our Lo rd Jesus Chr ist
,but only to the willing and
obedient, morally as well as physically , fo r i f a person wi ll no tpermit a proper course to be pursued to overcome the conse
quences ar ising to his body from co ld , he must suffer , not onlythe inflammat ion to go on, but also guilt o f mind for neglect inghis known duty. The same is t rue in either po int o f view , onlyit looks so cur ious that there should b e those who can reason
of physical things, but utterly refuse to give up their mo ralblindness. The consequences be upon their own heads.
Just in propo rt ion to the suscept ibility o f an organ to take
on diseased act ion is the danger of exposure. For example,i f
a person has had a previous attack o f pleur isy o r inflammat ionof the lungs, those organs, o r the one which has been diseased .
will be almost certain to be again prostrated , usually calledrelapse, which is in most cases ten t imes more severe thanthe first attack. Then he very careful about exposures whenjust gett ing better from these or other disease.
Inflammation terminates by reso lut ion,effusion, suppuration
or mortification . By reso lut ion is meant that the parts return
to their natural condit ion ; by effusion, that blood may be thrownout from the so ft parts or f rom mucous membranes, that lymphor serum , a co lo rless part o f the blood , may be thrown out byserous membranes. which o ften form adhesions, preventing the
after mot ions o f the affected parts. And here what wisdom is
brought to light in the fact that whatever is thrown out fromthe mucous surface never , o r at least very seldom
,adhere or
grow up. I f i t did , any part o f the alimentary canal f rom the
mouth to the stomach , and so on through the intest ines, wouldbe constant ly adher ing ; so also o f the lungs, fo r these variousorgans are more f requently affected by inflammat ions thanany other parts o f the body ; by suppurat ion
,when abscesses
are fo rmed containing pus (matter ) , or th is may take placeupon the sur face , when i t is usually called canker o r corrodingulcers, cancers, etc. ; by gangrene (mo rt iflcat ion ) , when d eatho f the parts take place. In this case i f the part is sufficient lyextensive, o r i f i t is an internal part , death o f the who le bodyi f no t relieved is the result .
The methods o f inflammatory terminat ion is bel ieved to
result f rom the grade o f inflammat ion. Fo r instance, at the
circum ference o f a bo i l, the inflammation is weak , serum is
thrown out ; near the center , where the inflammat ion is a littlehigher , lymph is poured out and adhesion takes place ; next pus,
at the center,mort i flcat ion and consequent sloughing takes
place.
In bo ils the tendency is to suppurat ion ; in carbuncles the
tendency is to mo rtificat ion ; but in rheumatism, mumps, etc
there is a strong tendency to reso lut ion . and it is o ften verydifficult to avoi d these natural terminat ions .
Medical Department. I 7 I
The five d ifferent tissues o f the bony also mod ify the ihflammation according to the ti ssue inflamed , viz. , the cellular(fleshy) t issue, is character ized by great swelling, throbbingpain, and by i ts suppurating in cavities, not spreading all overthat t issue. Inflammat ion o f the serous tissue has sharp lancinat ing pain. scarcely any swelling, but much react ion (fever ,throws out lymph
,and is very liable to form adhesion ; no t likely
to terminate in mort ificat ion, except in per itonitis (inflammat iono f the lining membrane of the abdominal cavity ) , which somet imes terminates thus in a few hours, showing the necessity ofimmediate act ion. Inflammation o f the mucous t issue is characterized by burning heat or st inging pain (hence the heat o f
the stomach , bowels, etc ) , without swelling , no t much febri lereact ion, and never terminates in reso lut ion (health ) without acopious discharge o f mucus, as from the nose and lungs, in co lds,catarrhs , coughs, etc. Inflammat ion o f the dermo id (skin) t issue
,as ln erysipelas, is characterized by burning pain , spreads
i rregularly over the surface, forming blisters conta ining a,yel
lowish serum , but never forms adhesions, nor '
suppurates in
cavit ies, but upon the surface. Inflammat ion o f the fibroust issue, or rheumat ic inflammation, is characteri zed by severeaching or gnawing pain, is no t liable to terminate in suppurationnor morti flcat ion, near ly always throwing out a gelat inousserum , often causing st iff jo ints or depositing earthy matter. asin gout ; is peculiar ly liable to change its place, being very dangerous i f in changes o f any of the vital organs, as the brain,
heart , stomach , etc. , and in the acute form the febri le reac
tion is usually quite severe. Internal inflammation will beknown by the constant pain o f the inflamed part , by the
presence of fever , which does not generally attend a spasmodicor nervous pain, and by the posit ion chosen by the pat ient toavo id pressure upon the afii icted organs.
Inflammation is known under two heads. acute and chronic.
The first is generally rapid and vio lent in i ts course and character ist ics. The last is usually the result o f the first , is moreslow and less dangerous in i ts consequences.
Treatment —Sound philosophy (Ec lect icism ) teaches that
i f co ld has dr iven the blood (consequently the heat ) from the
surface, heat will draw it back, and thus relieve the internalengorgements (over -full organs) , and i f held there suflicientlylong entirely cure the difficulty (inflammation) . Upon the sameground , i f a person is co ld , warm him ; i f wet and cold , warmand d ry him ; i f hot , cool him ; i f d ry and ho t , wet and coo l him.
E qualize the circulat ion and pain or disease canno t exist .The forego ing remarks must suffice for general direct ions,
but the fo llowing special applicat ion to pleurisy and inflammat ion of the lungs shall be sufficient ly explicit to enable all to
make their general applicat ions :2. Pleurisy .
—Pleur isy is an inflammation o f the serous meme
brane enveloping (covering) the lungs,which is also reflected
(fo lded) upon the par iet ies (sides or walls) of the chest (butI trust all will make themselves familiar with the descr iptionof
“Inflammation in General" before they proceed with the study
172 Dr. Chase’s Recipes.
of pleurisy ) , attended with sharp lancinating pain in the side,
d imcult breathing, fever , a quick, full and hard pulse,
usually commencing with a chill . In many cases the inflammation, consequently the pain, is confined to one po int
,most com
n only about the sho rt r ibs, but o ften gradually extends towardthe shoulder and forward part o f the breast , the pain increasingand o ften becoming very vio lent. I t may not but usually is attended with cough, and the expectorat ion is seldom mixed withblood or very free , but rather of a glairy or mucous character . A s
the disease advances the pain is compared to a stab with a
sharp instrument , full breathing not being indulged ,from i ts
increasing the difficulty. The cough also aggravates the pain ;great prostrat ion o f strength , the countenance expressing anx
iety and suffer ing. The breathing is short , hurr ied and catching , to avo id increase o f pain. In some cases the cough is onlyslight . I t may be complicated with inflammation o f the lungsor bronchial tubes, and i f so complicated the expectorat ionwill be mixed or st reaked with blood. Y et it makes but verylittle difference , as the treatment is nearly the same, with the
exception of expecto rants, quite the same, although expecto rantsare not amiss in pleurisy, but abso lutely necessary in inflammat ion of the lungs. E ven Mackintosh , o f the Regulars.
”
says : “I t must be reco llected that pneumonia (inflammat ion
of the lungs) and pleurit is (pleurisy) f requently co -exist (existtogether ) , but neither is that circumstance o f much conse
quence, being both inflammatory diseases and requir ing thesame general remedies. But there I stop with him , for I can
no t go the bleeding, calomel and ant imony. I have quotedhis words to sat isfy the people that the “
Regulars" acknowledgethe necessity o f a similar treatment in all inflammatory d is
eases, the difference between the two branches of the professionexist ing only in the remedies used .
Causes o f Pleur isy .—Co ld , long applied , const ringes (makes
smaller ) the capillar ies (hair -like blood vessels) which cover
as a netwo rk the who le surface, impairing the circulation, d riv
ing the blood internally, causing congest ion (an unnatural accumulation o f blood ) upon the pleura, hence pleur isy. ax
posures to rains, especially co ld rains, co ld , wet feet , recession(striking in) o f measles, scarlet fever , rheumat ism , etc o ften
cause inflammation o f this character .
lnd icat lons.
— Relax the who le surface, which removes the
obstruct ions, resto re and maintain an equal circulation,and
the wo rk is accomplished . The temperature o f the sur face and
extremities is much diminished ,showing that the blood has
receded (gone) to the internal diseased organs, the temperature o f which is much
,increased ; for with the blood goes the
vitality (heat ) o f the body. Th is condi t ion o f the system clearly indicates the treatment , viz the applicat ion o f heat to the
surface in such a way as to b e able to keep i t there unt il natureis again capable o f carrying on her own wo rk in her own way .
T reatment—I t has been found that the quickest and leasttroublesome way in which heat could be applied to the who lesur face is by means o f burning alcoho l , former ly called a
“rum
.
174 Dr:Chase’
s Recipes.
o f the mints must be used in i ts place . The only objectionto the forego ing treatment is this, the doctors say :
Heigh ! I guess he wasn’
t very sick ;For see ! he
'
s round in ‘double quick ;But alopath ho lds '
em fo r weeks , six o r S€\ en,
When bleeding,
‘
calomel and ant imony are given.
To illustrate : I awoke one night with a severe pain in theleft side (I had been exposed to co ld during the afternoon) andcould not move or d raw . a full breath without very much increasing the d ifliculty . t he night was co ld and fires all down. 1stud ied my symptoms for a few minutes, and also reflectedoplin the length of t ime which must elapse i f I waited for firesto be bui lt , then awoke my wife . say ing ,
“Do not be fr ightened .
I have an attack of pleurisy. Y ou wi ll get me a comforter ,
saucer and the alcoho l and return to bed without disturbingany one. W ith persuasion , or almost compulsion
,she did so .
for she desired to build a fire and make a mo re thorough workof
, it , but I had made ,up my mind and reso lved to carry out
the exper iment upon myself , and now had the only chance. I
arose and poured the saucer near ly full o f alcoho l, and set i t
on fire. Wrapping the comforter around me, I sat down uponthe chair , over i t , and cont inued to si t unt il the alcoho l was all
burned out , and I in a most pro fuse perspirat ion. The pain and
difficult breathing had nearly all subsided. I then returned to
bed , the perspiration continuing for some considerable longer byretai ning the comforter around me to avo id checking i t as I
returned to bed , during which t ime I again fell asleep. WhenI awoke in the morning I could just realize a little pain, o r
rather uneasiness,upon tak ing a full breath , but did nothing
more, being very careful about exposure , however , through the
day , but at bed t ime I took another alcoho l sweat , and that wasthe last o f the pleur isy.
Again : Mr . a medical student rooming in the samehouse where I lived , awoke in the night , attacked with pleur isy,the same as myself , after exposure
,b ut as he was attending
the lectures o f alopathic professors, of course, he must haveone o f them to attend him . O ne was called , three pints o f
blood were taken , calomel and antimony were freely given, and
in about three or four days the disease gave way to t ime, or
the treatment , but a calomel-d iarrhoea set in and came verynear terminating h is life and kept him from co llege and his
studies over six weeks ; and he said i f he was ever calomelizedagain he would prosecute the doo r to the end o f his life. But
he graduated in that schoo l o f medicine, and no doubt is now
expect ing to go and do the same thing. Choose ye your servant. Shall he be reason , with common-sense results
,or shall
he be silver-tipped fashion , with his health-destroying po licy ?I t need not be argued that these were not parallel cases, for
I had the pleur isy when young and was treated in the fashionfi le style, and was constantly liable to and had frequent attacksof it during my earl ier life.
In chronic cases, which somet imes occur , and frequently
Medical anim als. 175
under other treatment . it will benecesiiary, not only to use the
forego ing treatment , but to add to it an emet ic about once a
week, alternating with the sweating process, with much externalfr ict ion , occasionally with the pepper and spirits to ho ld theblood to the surface.
Since the first publicat ion o f the forego ing I have seen 1statement go ing the rounds of the
“papers” that a bad case ~o'
f
burning had taken place in New York by the alcoho l processof sweating, calling it new ; but it has been in use for morethan forty years. I have used it , I speak safely, more thana hundred t imes, and never before heard fo'
f i ts injuring any one ;
but still it is possible that some accident may have occurred in
i ts use, or that some one had undertaken it who was not capableo f prescribing. But i f calomel could claim one year ’a use und er
its most accomplished prescribers with only one case o f injuryI would say let it be cont inued . But in place o f one. i t is b un
dreds. Further comment is unnecessary .
But those who prefer , or from the absence o f alcoho l or
other necessit ies, can take grandmother ’splan, i . e place thefeet into hot water and d r ink freely o f pennyroyal . sage o r o ther
hot teas, for 15 to 20 minutes ; then get into bed , cont inuing theteas for a sho rt t ime,
remaining in bed for a few hours, wh ch
i f commenced soon after the attack of co lds, or even mo resevere diseases, will in nine out o f ten cases not only relievebut prevent day ,
s perhaps weeks, o f inconvenience and suffer ing.
Where there are complicat ions with the substance o f the
lungs you will find explanations under the next head .
3 . Inflammat ion of the Lungs—I s usually by physicians
called pneumonia, from the Greek , Pneumon , the Lungs. i t
may invo lve the who le lung,on one or both sides, but is mo re
generally confined to one side and to the lower port ion than to
the who le lung.
Causes.—E xposure to co ld , wet , co ld feet , drafts o f air , espe
cially i f in a perspirat ion ,recession o f eruptive diseases, etc
and consequent ly more liable to come on in the winter o r co ld
wet changes o f spr ing than at any other time, and upon thosewhose lungs are debilitated by previous attacks, o r are pre
d isposed to or actually suffer ing under disease.
Symptoms— Inflammat ion o f the lungs, like other diseases
of an inflammatory character , near ly always commences wi tha chill , soon fo llowed by fever , more o r less vio lent
,acco rd ing
to which the sever i ty o f the case may be somewhat pred eterm ined , unless o i a congestive character ; in which case, in
stead o f a hot and Fever sur face there will be a co ld , clammyfeel to the hand , as well as unpleasant t o the patient . There
will be d ifiiculty in taking full breaths, as well as an increasednumber o f breaths to the minute. which in healthy persons is
generally about 20. Dull pain , with a tightness o f the chest ,sho rt and perpetual hacking cough , scanty expecto rat ion ,
whichi s tough and sticks to the vessels used as a spittoon , and is mo reor less st reaked with blood , o r more li ke iron rust in co lor , andmay have so much blood in i t as to make i t a brighter red
The pulse is variable. so much so that tint little confidence can
I 76 Dr . Chase'
s Recipes.
he placed in it. The tongue soon becomes dry and dark, but adry and glossy tongue, with early delirium , are considered dangerous symptoms— that is. under “
o ld schoo l treatment. " But
with our rat ional treatment we very seldom have a fatal termination, yet it is occasional , and really wonder ful that i t is not
more f requent , when we take into account the neglect of somephysicians and imprudence of many patients.
ind icat ions.— As the blood has receded from the surface and
centered upon the lungs, the indicat ions are to return it to its
original vessels, by jud iciously applying heat and mo isture,
which is sure to relax their constr inged condition, instead of
cutt ing a ho le and letting it run out (bleeding) , which prostrates the pat ient and retards his recovery.
Treatment — The treatment o f Inflammat ion o f the Lungs in
recent cases will be at first the same as for“Pleurisy”—that
is, to produce free perspiration—soak the feet in hot waterwhi le admini ster ing the A lcoho l Sweat” or Vapor Bath . as
there directed, with the white root tea and“Sweat ing Drops,"
for several hours, with bott les o f hot water o r hot br icks to thefeet and sides, mustard drafts to the ' feet also , as they can be
home ; and after 6 or 8 hours the “Vegetable” or other cathar
t ic. should be administered , and great care not to expose the
pat ient to drafts o f air during i ts operation, especially i f in
perspirat ion. I f this course is faithfully persevered in it willcal l the blood to the surface , prevent congestion of the lungs(unnatural accumulation o f blood ) , lessen the fever
,ease the
pai n and aid expectorat ion. But i f the expectorat ion becomesd ifficult, and the disease should not seem to yield in from 8
to 12 hours at farthest . or b y the t ime the cathart ic has f reelyoperated, then or soon after give the E clect ic” o r
“Lobelia.
seed emetic,
”as directed under that head ; and i f called to a
case which is already confirmed , i t is best to begin with the
emetic, then fo llow up as above directed in recent cases. An
expectorant in confirmed (established ) cases wi ll be needed . Let
it b e composed o f t incture o f lobelia, 1 oz t incture o f ipecac,
oz. ; tincture o f blood roo t . 54 os. ; simple syrup o r mo lasses.2 ozs mix . Dose—O ne teaspoon every 2 hours, alternatelywith the white roo t tea and
“Sweating Drops, except the first
dose may be 2 teaspoons. The case must then be watchedcarefu lly, and any part or all o f the treatment may be repeated ,lessened , increased or mod ified to suit returning or remainingsymptoms.
Persons having this book in the house, and being governedby i t , having also the leading medicines on hand ; and commencing with this disease or inflammat ion o f any o ther o rgans, modli y ing the treatment by common sense , according to the re
marks on“General I nflammat ion . will not have to repeat the
course in one case out o f ten .
In inflammat ions of the stomach , known by heat, accordingto the degree o f the inflammat ion drinks o f slippery-elm watero r mucilage o f gum arabic. etc may be freely taken, and in
inflammat ion o f other organs o ther modifications will be re
quired. As for Dysen tery ,which is an inflammation o f the
a7s Dr. Chase’s Recipes.
better general health, which is improved by the style of living.some girls menstruate a few months. or a year perham, earlierthan others. When they take an active part in the labors of
the house, freely romping, playing , etc. , their health and
strength becomes fully developed and menstruation comes on
a litt le ear lier . and is more healthy and regular .
A llow me here to give a word of caution about taking coldat this period. I t is very dangerous. I knew a young gir l , whohad not been properly instructed by her mother upon this sub
ject , to be so afraid or ashamed of being found with stainsupon her clothes which she did not know the meaning of ,
that she went to a brook and washed herself and clothestook co ld and immediately became insane—remaining so as
long as I knew her. Any mother who so neglects her duty to
her child, in not explaining these things, is verily gui lty.
Af ter this discharge takes place, the unpleasant feelingsusually subside, and the health again becomes good fo r the
month. when all of the fo rego ing sensat ions recur again.
with a larger flow and longer cont inued , recurri ng every four
weeks. and is then called menses or monthly courses.
This function o f the female system , from the fineness and
complication of the structures is very liable to become de
ranged ln various ways.
I t may be ent irely stopped , called amenorrhea (green sickness, suppression of the menses, &c —i t may become painful and imperfect (dysmeno rrhea)— i t may be very free or
excessive (menorrhagia) , like hemorrhage ; or i t may be i r
regular in i ts recurrence and durat ion (leuco rrhea. )But as this monthly discharge is abso lutely necessary to
health. between these periods o f li feb i ts suppression— painfulness, excessive flow, or irregular ity, will soon produce gen
eral female debility.
Causes.— The female o rganism is such that what affects
the general system o f the male, much mo re frequent ly af
fects the o rgans peculiar to her system only. No reason can
be given for i t except the wisdom o f the Creator , or the usees
sit ies o f her construction. But this debility and irregularityare so interwoven that what causes one must necessarily affect
the other .
In the good old grandmother days o f gi rls helping withthe work o f the househo ld, warm but loose clothing, plainfood , good thick-so led shoes, and absence of novels to excitesexual thoughts,
etc such a thing as a feeble, debilitatedwoman or girl was hardly known ; but now sedentary habits,
st imulating food ,every conceivable unphysio logical style o f
dress. paper -so led shoes, checking perspirat ion, excitable reading . repeated co lds by exposure go ing to and from part iesthinly clad . standing out talking with supposed f riends (realenemies) when they ought to be b y the fire or in bed , masturbat ion , excessive co-habitat ion, miscarriages, &c all tendto general debility ; and the real wonder is that there are so
few cases.
Symptom —The very word debility shows plainly the lead
Med ical Depar tment.
ing symptom , weakness. She appears pale, especially about
the ears, li ps, nose, etc., with a bluish circle about the eyes,which appear rather sunken from the fact that the counte
nance is generally bloated, leading her friends to feel no t overanxious about her
,supposing her to be in good health, as she
still appears in good flesh ; but i f you take ho ld o f it , i t willbe found so ft and flabby ; she feels dull, langui d , and d rowsy ,stomach out o f order , nausea, o ften with fluttering about theheart ; the nervous system sometimes becoming so much ln
vo lved as to br ing on fits of despondency leading many to
attempt, and occasionally succeed in taking their own lives.
The feet and limbs may become swo llen, restless in sleep ,o ften craving unnatural food , as clay, soft stones, tea-
grounds,etc. There may be a discharge ,
f rom these organs, o f a glairyor whit ish fluid , resembling the white of an egg, the d isease
taking the name, in this complicat ion of Whites, fluor albusor Leucorrhea, etc. ; it is more common amongst married te
males, but of ten occurs before marr iage. There may also be
a sensati on o f bear ing down, or even falling o f the womb(pro lapsus uter i ) which is much the most common alsoamongst the marr ied. The bowels usually costive, but often
gr iping pains which cause much suffering. Pains may oc
casionally be exper ienced in the head and back ; but insteado f be ing looked upon as unfavorable, they rather show thatnature is trying to br ing about the natural discharge, and
needs the assistance of rat ional remedies.
I t is not to be supposed that every pat ient will exper ience all
o f these symptoms, at one, o r all o f the t ime ; but they commence as po inted out
,and i f allowed to go on without pro per
correction, they will increase in sever ity unt il they may be all
exper ienced in a greater or less degree.
Ind lcat iona—The symptoms ind icate (po int out ) the treat
ment , that is, i f there is debility, tonics are required ; palenessshows that the blood has left the surface and must be broughtback by heat , fr ict ion, etc. The so ftness o f the flesh ind icatea mo re nutr it ious diet. The dullness and drowsy languldness
indicate act ive exercise. Stomach and heart ind icate an alterat ive cathart ic. The nerves require soothing and quieting remedies. travel , agreeable company, etc to draw the mindaway f rom self . The glairy mucus discharge, indicates an ln
flammat ion, and calls for wash ings o f the parts by coo ling and
astr ingent inject ions, bo th as an act o f cleanliness,as also o f
cure. The falling o f the womb , po ints out the necessity o f a
pessary support, unt il the general treatment relieves the d imculty. Cost iveness po ints out laxat ives, while nature
’
s ef
fo rts, shown by pains in the head , back, etc. , clearly indicatethe who le general remedies above po inted out ; and whichshall b e a lit t le more part icularized in the fo llowing
Treatment—For the weakness and general debili ty o f the
patient , let the “Tonic Wine T incture” be freely taken in con
nect ion with iron to strengthen and invigorate the system ; bothroot (o f ten called birth-root , Indian balm , ground lily, etc the
root is the part used , So lomon’
s seal and co lumbo , spikenard.
180 Dr . Chase’s Recipes.
comfrey, gentian, the roots, with camomile flowers, of each 1
os. ; with a little white oak bark , may be added to the wine t incture to adapt it to these part icular cases, taking a wine-glass, i fi t can be home, from 3 to 5 times daily. Domest ic wine may beused in place o f Port . The best way to take the iron is to
have a foo t or two o f nail rod heat , then filled up, mixing with i tas much ground ginger , rubbing them thoroughly together .
Dose—Hal f o f 1 teaspoon 3 t imes daily in a little honey or
mo lasses, increasing or lessening the dose to produce a blackness o f the stoo ls ; and cont inue these preparat ions for z or 3
months at least , o r unt il well . Using for the paleness, warmbathing once or twice a week with d ry hard rubbings o f the
who le surface, night and morning , which brings the blood to thesurface, relieving the engorged internal organs. Moderate quant ities o f bro iled pork, roast beef , mutton,
etc with co ld breadand roast or baked potatoes, to overcome the so ftness o f the
flesh , and give st rength for the necessary exercise which willremove the dullness and drowsy languid feelings. This exercise
may be labor about the house , but better to be out of doors, as
gardening , romping, swinging, singing and riding, or runningwhen i t can be hom e, with agreeable company. travel, etc. For
the stomach,heart , and cost iveness, make the fo llowing :
2. Female Laxat ive Pill.—A loes, macrotin, and cream o f
tartar , o f each 2 d rs podophylin 1 d r make into commonsized pills by using o i l o f peppermint 15 to 20 drops and thickso lution o f gum mucilage. Dose—O ne pill at bedtime and
sufilciently o ften to keep the bowels just in a so lvent condition.
I f the aloes should not agree with any , they may use the fo l
lowing :3 . Female Laxat ive and Anodyne P I II.—Macrot in and rhu
barb , o f each 10 grs extract o f hyoscyamus, 10 grs Cast ilesoap 40 grs. ; scrape the soap and mix well together forminginto common sized pills with gum so lution. Dose—O ne pill asthe other, or sufii ciently often to keep the bowels solvent , butno t too free. The hyoscyamus tends to quiet the nerves without const ipat ing the bowels.
To soothe and quiet the nervous system and pains, i f very violent , when the courses commence or dur ing their progress, makethe fo llowing :4. P i ll f o r Painful Menst ruat ion—Anodyne—E xtract of
stramonium and sulphate o f quinine, o f each 16 grs macrot in ,
‘
8 grs. ; morphine. 1 gr . make into 8 plus. Dose—O ne pill ,repeat ing once or twice only
,40 to 50 minutes apart , i f the pain
does not subside before this time. The advantage of this pill isthat costiveness is not increased , and pain must subside underits use.
5. Tea—Inject ion fo r Leuco rrhea.—When the glairy mucus
d ischarge is present , prepare a tea o f hemlock , inner bark , and
witch hazel (often called spo tted alder ) leaves and bark , have‘Note.
—Maa ~otin. podophylin. etc are kept by all E clect ic
Physicians.
182 Dr. Chase’
s Recipes.
is the main-spoke in these female wheels, and very valuable ingeneral debility o f males as well as females.
For real hemorrhage, which may be known by the coagulat ion (clott ing) o f the blood , as the menstrual fiuid does not
coagulate but is absorbed into the clothes, see “Uterine Hem
orrhage,
”or the
“Stypt ic Balsam ,
”but for pro fuse or long con
t inned fiowing or wast ing, use the fo llowing :10. Powder for Excessive Flood ing—Gums kino and catechu.
o f each 1 d r . ; sugar of lead and alum. o f each 55 d r . ; pulverizeall and tho roughly mix , then d ivide into 7 to 10 grain powders.
Dose—O ne every 2 to 3 hours unt i l checked, then less o f ten,
merely to contro l the fiow.
I f any female, into whose hands this nook shall come, wi llcarefully study and use the forego ing rat ional remarks and pre
script ions, and is not an hundred t imes better pleased with the
results than she would have been by calling half the physicianso f the day , I should be very much disappo inted , and I wouldbe sure that the remedies d i d not have their common effects ;which I feel will not be the case from the great good they have.
many times, already done ; besides, they save the delicacy o f ex
poent es, in many instances. and always save the delicacy o f
conversing with and explaining their var ious feelings and condit ions, to one o f the opposite sex. 80 highly important is thisfact
,and that the information should become general , every
girl over thirteen years o f age ought to be furnished with one
o f Dr . Chase'
s books.
APPENDIXTO MEDICALDEPARTMENT.BY THE PUBLISHE R.
PAINLESS CHILDBIRTII .
Child b irth a Natural Funct ion—The Use of Drugs—ExerciseBsthlng
—The BoweIs—Sleepa —C lothing.
Motherhood , woman’
s highest prerogative, has become her
greatest dread . This is unnatural. Nature in the formati on o f
the female organism has made every provision fo r the bearing o f
children, so that the act is str ict ly a physio logical one, and
i t should incur no mo re danger to life than the performanceo f any one o f . the other important functions o f the body. Thatthere must be discomfort is inevitable ; for great changes cannotoccur unno ti ced and without disturbance ; but that those changescan occur without pain and without danger has been abundant lyproven by those who have strictly obeyed physio logical lawsdur ing the months o f pregnancy. I t is those laws that we willment ion and explain in this impo rtant chapter .
Many recognize the fact that the women o f savage tribes are
inconvenienced and retarded in their usual duties but a fewhours by the birth o f their children. I f such untutored daughters o f nature so well obey nature’
s laws by instinct , how muchbetter should we. who can observe and learn from the highestintellectual standpo int , be able to avo id possible dangers.
The rules and suggestions we shall give upon this importantsubject o f painless childbirth may be fully depended upon.
Thousands o f women have been saved needless agonies by theiro bservance. I f they are fo llowed from the beginning o f pregnancy till i ts ending , the ending need not be dreaded. I f the
prospect ive mother does not learn them in t ime to commenceear ly , she may commence late and b e propo rt ionately relieved .
These rules and laws are so plain that no one can fail to understand them , and they are so easily fo llowed that no one need failin their observance.
The Use of Drugs.
I t is a fr ightful mistake for pregnant women to resort to
the use o f drugs to alleviate every ache and pain that mayoccur. Great damage may be done by such a pract ice. I f thereis any effect produced b y drugs, it is produced by affect ing thenervous system or br inging about extraordinary efforts in thevar ious organs acted upon. We want natural and not unnaturalactions i f we are to maintain perf ect health .
I t is a common pract ice fo r women to use some one of the
184 Dr . Chase’
s Recipes.
various “headache cures or neuralgia cares
”to relieve their un
comfortable feelings. A ll such preparat ions produce their effects
by stunning the nerves and making them insensible to pain. I s
that what we want when we are str iving to build up the nervesfor the strain that must be put upon them ? Far from it . A voidsuch paralyzing preparat ions ; they are delusive and will renderyour nervous system weak when the t ime o f trial arr ives.
As for the use o f narco tics, too o f ten resorted to . there is
no excuse except a reckless willingness to direct ly injure the
nerves for the sake o f relieving unpleasant feelings that couldhave been more easily relieved by common sense methods.
Laudanum , mo rphine, paregor ic and similar narcot ics must be
avo ided,as they are certain to weaken the nerves and increase
the pain and cause danger at childb irth . In fact , women whohave accustomed themselves to such drugs during pregnancycannot fail to exper ience great suffering dur ing labor .
Another common habit which must be avo ided is the use o f
soda or magnesia to co rrect stomach disorders that may ar ise .
These clog up the stomach and intest ines and form products thatare harm ful , much as they may give rel ief by neu tralizing the
acid condit ion o f the stomach . O bserve the rules for eat ing and
exercise given elsewhere, and these stomach derangements willgive very little trouble .
Y ou may be advised to take a litt le nux as a tonic. Don'
t
d o i t . That is simply the t incture o f the plant f rom which the
deadly strychnine is prepared . I t is an irr itat ing po ison and
will render your sensit ive nerves far more sensit ive. The only
way in which i t st imulates the nerves is by irritat ing them b y
Its po isonous act ion.
A s for the var ious proprietary medicines placed upon the
market , with descr ipt ions o f their wonderful virtues, we wouldsay . beware o f them . They may presumably be o ffered “
fo r
the sake o f suffering humanity , but in reality they are o ffered
as a means o f filling the manufacturers’ pockets. Some o f themd o give relief , but in near ly every instance they give i t throughthe use o f the very drugs you wish. to avo id .
I f d isturbances are o f such a nature as to abso lutely d emandtreatment , let the medicines employed be true remed ies, harmless agents that cannot paralyze nerves or destroy structures.
These are recommended in the chapters on disorders duringpregnancy.
E xercise.
No woman can expect to have an easy labor if she falls to
take plenty o f systemat ic and healthy exercise. The blood mustcirculate throughout the body with natural act ivity and the
muscles must keep firm and supple. E xercise alone can accom
plish these things.
Walking ,within reasonable b ounds, is the most healthful
form o f exercise a pregnant woman can enjoy. I t br ings intoplay all the muscles o f the lower extremit ies and develops the
ab dominal muscles and the pelvis and puts the ligaments in a
cond ition to respond without difficulty to the requ irements o f
186 Dr. Chase’s Recipes.
prohib ited for several months before confinement. But,like a
great many other not ions so long adhered to , this one waswholly without foundation ; and practical common sense hasshown it to be worse than fo lly.
There are many m i llions o f pores in the skin through whichimpur ities escape from the body , and when these pores are closedor partially obstructed , the impurit ies are abso rbed and carr iedabout with the blood to every part o f the body and to the unborn
child itself—do ing damage and making trouble everywhere.
A great aid toward insur ing painless chi ldbirth is to keepthe skin in healthy action. Bathe, not merely for cleanliness,but as a means for secur ing the removal o f impuri t ies throughthe exits nature has provided . During pregnancy there is morethan
l
t
r
l
i
le usual amount o f effete mater ial to find its exi t throughthe s n.
But to what extent must bathing be indulged in ? Personswho have been accustomed to daily baths can, o f course,
indulgein them more freely than others. Under no circumstances shouldsuch persons discontinue the habit on account o f pregnancy ;rather should they be more free in the use o f water .
First o f all, provide a suitable tub for bathing . E‘very house
should have one ; but many houses have r one. I f you have no t
a stat ionary tub , a couple of do llars will buy a t in one o f goodsize. I f you cannot afford this, then an ordinary washtub mustanswer. Several kinds of baths may be ment ioned.
Co ld Bath.—A great many persons accustom themselves to a
co ld bath every morning. This is good ; but a pregnantwoman not used to i t cannot suddenly commence the habit . I t
is best to commence gradually by sponging the body rapidly ,
a small port ion at a time, and d ry thoroughly before sponginganother port ion. Commence with lukewarm water , and eachmorning use water a litt le cooler than was used the precedingmorning ; unt il real co ld water can be used . Do not take sucha bath in a co ld room , and always be sure to dry thoroughly.
Five m inutes'
time will suffice to take a co ld sponge bath. I t
may seem a little chilly at first , but a reaction sets in almostimmediately and a pleasant glow is felt all over the body. I t
is tonic and invigorating. Do not get into a tub o f co ld water ,as so many imagine a co ld bath implies. That might chill thesurface so extensively as to retard a reaction. O n ly the mostrobust can stand such a bath ; but the most delicate can soon
become accustomed to the daily rapid sponging with co ldwater .
Sit: Bath.—This is a method o f soaking the lower part of
the t runk o f the body in warm water , or water as hot as i t can
be borne. There are regular tubs constructed for this purposewhich are not expensive ; but an ordinary washtub may beused. T ilt the tub a little and partially fill it with warmwater . Si t in the tub and have the feet outside placed in an
ord inary foot bath o f hot water . Take care to have the bodywell covered with a blanket ; for draf ts of air or chilliness of
the exposed port ions o f the body are not to be desired . From
Publishers’ Appendix to Med ical Department. 187
ton to twenty minutes may be consumed in taking an ord inarysits bath. A lways ad d an extra amount of hot water just before leaving the tub .
Sits baths are most excellent for relieving the sense of
weight and pain so o ften“
exper ienced in the pelvis. Theyloosen out the muscles and soothe the lower nerves and makethe ligaments more pliable, so that dur ing labor there willbe no rigidity of structures to overcome. Some persons declare that daily si ts baths dur ing pregnancy const itute thewho le secret of painless ch i ldbirth. Many take the co ld spongebath in the morn ing and the si ts bath at bedt ime. This is an
excellent “plan and,in conjunct ion with other directions given
in this chapter , cannot help but insure a pract ically painlesschildbirth where no deformit ies exist .
For const ipation, muscular soreness o f the abdomen,pains
in the hip jo ints and other discomforts in the pelvic region , thesits baths will be found invaluable. They may be taken withoutany risk whatever .
l-iot Vapo r Bathe—When there is inacti on o f the skin, whichsometimes becomes almost leathery, nothing will so quickly re
store it to its natural condit ion as a hot vapor bath. And whenthere is crowding o f blood upon the internal organs, such a
bath will be found beneficial .An apparatus for taking a vapor bath can now be secured
almost anywhere for a very small sum o f money ; or one willbe sent by express to any part o f the country by firms thatmanufacture them in almost every large city. The great benefit to be derived from the use o f hot vapo r baths o r a steambath” is recognized now by people in general and all classes o f
physicians, and no hospital is considered complete without itsarrangements for giving them ; though i t is but a few years ago
that the physicians who first introduced them into generalpract ice, were r idiculed for using them and attempts were madeto
' invoke the law against their employment .Among the Russians and Turks these baths have long been
used ; and their scient ific application in the treatment of disease ,
as or iginated by the Physio -Medical physicians, has been one of
the greatest blessings to the afii icted .
Where no cabinet or canvas vapor bath apparatus is to
be had the bath can be taken as follows : Have the bather t e
move all clothing and si t upon a perforated chair , adjusting a
large blanket about the body in such a way as to fit snuglyabout the neck and spread out as much as possible on the floor .
Place behind the chair under the blanket an iron or earthencup containing about half an ordinary teacupful of alcohol .Light this alcohol and let it burn up completely. I f the headfeels b ot
,place upon it a towel wet with co ld water . I f there
is faintness, give a litt le hot ginger tea to drink. I t will takeabout twenty minutes for the amount o f alcoho l ment ioned toburn. Weak persons should not remain in the bath half thatlength of time. I f the skin is d ry . it will be found best to
188 Dr. Chase’
s Recipes.
place over the cup of burning alcoho l a pan of hot water so that
as it bo ils the steam will envelop the body.
You will be surprised to see the amount o f bad material thatcan be taken from the skin by such a bath. I t opens out all the
pores and starts perspirat ion that is o f great benefit . O f
course, such baths need not be taken f requent ly. I t is o f great
service when a severe co ld has been taken and ser ious troubleis threatened . Many severe spells o f sickness have been avertedby the timely use o f the vapor bath.
Immediately after the bath rub the body thoroughly with a
r ough towel until the who le surface is red and then use cocoa
nut o i l, working i t into the skin on every part o f the body, andgiving an extra po rt ion to the lower part of the ab domen.
This will give a wonder ful sense o f relief to women who“feel
as though the skin would burst . And here i t may b e men
t ioned that cocoanut a ll is the best o i l that can be used for
ano int ing purposes. I t is quickly absorbed and nourishes the
skin and is even taken up as a nourishment fo r the body, li febeing o ften maintained by rubbing over the abdomen, after
the stomach has abso lutely refused to retain food .
RE GULAT ING THE BOWE LS.
Y ou can'
t expect to keep your body in a natural cond it ionunless you pay str ict attent ion to the regular i ty o f the bowels.
When the waste material is allowed to accumulate in the rec
tum,evil results are sure to fo llow. The putrescent gases and
d ecomposing fluids will b e abso rbed and d o great damage.
Not ice how dry and hard the d ischarges are when the bowels
have not moved for two or three days. What has become o f
the fluid constituents that render the natural passages so ft ?
They have simply been absorbed and carried around in the ci r
culation to po ison every structure they come in contact with .
This is plain, common sense to every one who wi ll stop to
reflect a moment .Can you expect to have your unborn child thr ive and de
velop naturally when the blood you have po isoned enters intoi ts circulat ion and is the only nourishment that it is possiblefor i t to secure ? Can you expect your own tissues to remainin the necessary condit ion o f health while your blood is thuspo isoned ? Po isons o f this nature always b ring about one o f
two effects. They either irritate and cause inflammat ion or
they stupefy the nerves by their depressant character ist ics.
But there are other results O f a mechanical nature that are
certain to follow retent ion o f effete material in the rectum .
By reference to the plate o f the organs o f the body, it will beseen that the rectum is very close to the uterus or womb ; andwhenever the rectum is distended pressure must be necessar ilymade against the womb and other pelvic organs.
How can you expect to have f reedom fo r expansion and development o f the womb with a crowded rectum pressing againsti t ? Under such circumstances the symmetry o f the womb is
impai red and at childbirth,when the contract ions o f the womb
should be regular , we will find that they are irregular , causing
190 Dr. Chase’
s
‘Recipes.
hab its and proper eating, it must not be allowed to continue.
The bowels must move every day , without fail . Visit the closetat a certain time each day and make a reasonable effort , without severe straining, to secure a passage from the bowels.
I f they simply wi ll not move then inject into the rectum a pintor more o f warm water and retain i t as long as i t can be held.
I f this does not secure an evacuat ion, repeat the injection and
put a teaspoonful o f sugar in the water . Don’
t be afraid to use
these injections. They cannot do you any harm, but they can
do you a great deal o f good.
An important fact in connect ion with this matter is regu
lari ty . Giving the bowels Opportunity, at the same hour each
day , to move and compelling movement at that t ime,by using
inject ions i f they do not act naturally, will soon accustom the
bowels to naturally move at that same hour '
each day . Let
nothing come in to interfere with this regularity. Don’
t let the
time vary fifteen minutes.
Such regular ity not only keeps the rectum sufl ciently freeo f effete mater ial , but it gives a rhythm o f action to the pelvicmuscles which is valuable. O f all aids to painless childbirth ,
regular and even efforts at uterine contract ion are among the
most valuable.
I f internal remedies must be used to clear the intestinaltract , let them be simple. A teaspoonful o f cascara aromat ic(to be had at any drug store) o r two grains o f leptandr in (i fthe li ver is at fault ) taken in a capsule at bedtime, will neverfai l to act prompt ly and mildly, taken along with the observanceof the other methods given.
Sleeping.
Fully one-third o f the t ime should be devoted to sleepgood, restful sleep. The changes that are taking place in the
body mean extra work throughout the organism , and ext ra
work means strain upon the nervous system . This strainrequires regular periods o f rest o f sumcient duration to allowthe system to regain per fect repose and equilibr ium.
When you go to bed , go there to sleep and for nothing else.
Don’
t lie there and think o f all the tribulat ions of the day and
o f the expected troubles o f the morrow. Let such things takecare of themselves. Don
’
t count sheep jumping over a fence
ti ll you fall asleep mentally exhausted , and above all don'
t takenarcot ics to bring on false sleep.
Make up your mind that bedt ime means t ime for go ing to
sleep and by will-power put yourself to sleep . Y ou can d o
this. Simply stop thinking, close your eyes and make yourmind a blank. Render yourself happily oblivious o f all yoursurroundings and wo rr iments. I t may take a little pract ice to
do this, but you can accomplish your purpose,so that as soon
as your head touches the pillow you will realize the soo thinginfluence o f rest ful sleep coming over you. I t is such sleepthat gives perfect repose. This habit o f contro lling the nerves
is simply invaluable to the prospect ive mother . I t gives her a
power over herself that can b e used to the greatest advantage
Publishers’ Appendix to Med ical Depar tment. 191
in the hour of childbirth. At that t ime random efiorts and
an uncontro llable mind means pain and delay. We have seen
women in childbirth who had pract iced control of themselvesin the matter of sleep, and between the efforts o f labor theywere enabled to take sho rt and refreshing naps. Not the sleepof exhaustion, but the natural sleep that soo thes the nerves and
strengthens the body. Such women have “an easy labor and
are soon through the o rdeal” and get up without any sense
o f fat igue. By all means accustom yourself to go ing to sleepwhen you go to bed .
In some cases the hours o f sleep at night may not affo rdsufficient rest ; then take a nap during the day t ime. But alwaysmake your hours of retir ing and rising systemat ic and takeyour nap at a certain t ime each af ternoon. A s in everythingelse
,regular ity of sleep is important .
Don’
t oversleep . Some pregnant women make it a habitto lie in bed half the morning. That is a mistake. The old
maxim ho lds good , ear ly to bed and early to r ise.
"
Too muchsleep so ftens the muscles and enervates the system and takesaway the vigo r o f the body. The sleep of indolence is neverrefreshing .
Don'
t sleep on feathers. They overheat the body and takeaway the essent ial elast icity o f the skin. They are debilitat ingand will depr ive the muscles of that firmness which helps the
speedy accomplishment of labo r . A good new hair mattresswell aired every day makes the best bed fo r any one.
Avo id cover ing that is too heavy. Sleeping between blankets gives warmth without too much weight to burden the body .
Have the sleeping room well aired dur ing the day and wellvent ilated at night : but never sleep in a draft . Don
’
t darkenthe room while i t is possible for daylight to enter , and neversleep in a room that cannot get a good share o f sunshine directl.y into i t .
Sunlight is necessary to pur ify the ai r and pure ai r is essen
t ial for the pur ificat ion of the body. I f some other member o f
the family has a better room to sleep in than your own , manageto take that room and let the o ther member take yours. Y ou
must do everything in your power for the well-being o f yourcoming child ; and i f you are to experience a painless childbirthyou must do everything that will put your body in as natural acondit ion as possible. Good sleep
,on a proper bed , in a clean
room , well ventilated and pur ified by sunlight will give strengthto the nerves and body, remove impuri t ies and pur ify and
enrich the blood .
C lothing.
The prospective mother who desires a painless childbirthmust be sensible about her clothing. Make no attempt to alterthe form by t ight -fitt ing clothes and corsets and compressors.
Such a practice means future trouble when you least desire it .
We have seen women in torture during labor whom we knewbrought about their suffer ings almost entirely by their efforts
to“h ide themselves.
”No greater error was ever made by preg
192 Dr . Chase’
s Recipes.
nant women. A woman who compresses her abdomen on
pin
nches her ribs during the period o f gestation will inevitably
ou er .
There are loosely fiowing gowns and dresses that can be
worn most appropriately . These will leave the body perfectfreedom for development and present no unsightly appearance.
A litt le ingenuity and litt le extra expense will enable a womano f tact to contr ive methods o f dressing well that will not interfere with her condit ion.
Dress comfortably. I f in summer , too warm clothing willprove uncomfortable and weakening and keep the t issues too
relaxed , so that the muscular efforts during labor will not bestrong enough , and expulsion will be delayed. I f in winter ,keep warm. I f any part o f the body is chilled the blood is
dr iven f rom that part to the most sensitive of the internal organs. Dur ing pregnancy the womb and its appendages,
withtheir crowded and dilated blood vessels are most sensitive ; so
that at that time chilling o f the surface will prove injur ious tothe mother and weaken the pelvi c o rgans and pave the way fo rpain and delay at childbirth.
Keep the feet and lower limbs especially warm. Co ld and
damp feet must not be thought of . Never mind how clumsy theshoes may look , have them with thick so les and well protecteduppers, and always wear stockings that will keep the legs warmand pro tected against drafts.
Don’
t make the waist-bands o f skirts and dresses t ight . nomatter how inconvenient you may imagine suspenders may be.
A constriction about the waist means just so much more o f
future pain and discomfort . Contrive some means o f ho ldingup the skirts and other garments otherwise than by bands.
Some women invariably wear fiannel next to the skin duringpregnancy. This is a good plan fo r those who can stand i t .
But all persons cannot do so . W ith some the itching caused b yflannel underclothes worn next to the skin is unendurable. I f
the season is co ld woo len underclothes should be worn. even i f
thin linen garments are necessary underneath them.
The endeavor must always be to keep the surface o f the
body f rom being chilled and to equalize the circulat ion o f bloodeverywhere. Do not let too much blood flow to the head and
upper part of the body while the feet and lower extremitiesare co ld . In windy weather be sure that the head is sufficientlycovered to keep drafts f rom blowing over the ears and neck so
as to avo id neuralgia. A woman who suffers from neuralgiaduring gestat ion is liable to have a painful labor .
Adapt the clothing, not only to the season,but to the changes
o f the weather and the t ime o f day o r night. I t may be troublesome to change the clothes f requently or to put on an ext ra
wrap or a heavier cloak just to run across the street or to do
some out -d oor errand ; but i t will pay you to do so . These litt lethings properly observed , will help you in the time o f trial .Never let the fo llowing of fashion lead you into trouble , and
do not permit false modesty to tempt you to do those thingswhich you know to be injurious. Think of your own welfare .
first and appearances afterward .
194 Dr . Chase’
s Recipes.
GE NE RAL RE CIPE S.
No. 1. Wash fo r the Skin and Complexlon.
To remedy the rigidity o f the muscles of the face, and to
cure any roughness induced by daily exposure, the followingwash may be applied , with almost certain relief , as we are
assured by Madame Lo la Montes, the celebrated Countess o f
Landsfelt .
Mix two pints o f white brandy with one part o f rose water ,and wash the face with i t , night and morn ing.
The brandy keeps up a gent le act ion o f the skin, which is so
essential to its healthy appearance ; also thoroughly cleanses i tssurface, while the rose-water counteracts the drying nature o f
the brandy, and leaves the skin in a natural , so ft and flexiblestate.
No . 2 . Complexion Pasta—The fo llowing is the recipe fo r
the paste, by the use o f which Madame Vestr is is said to havepreserved her beauty till very late in life. I t is applied to theface on retiring fo r the night.
The white o f four eggs bo iled in rose water,half an ounce
of alum . half an ounce o f o i l o f sweet almonds, beat the who letogether till i t assumes the consistence o f a paste.
No. 3. A Remarkab le Wash."
said to have been used bythe Beauties o f the Court o f Charles I I is made o f a simpletincture o f benzo in precipitated in water . We quo te :
“This delight ful wash seems to have the effect o f calling
the purple stream o f the blood to the external fibres o f the
face, and gives the cheeks a beaut iful rosy co lor . I f left on the
face to d ry , i t will render the skin clear and brilliant . I t is an
excellent remedy for spots, freckles pimples and eruptions, i f
they have no t been o f long standing.
No . 4. To Remove P imples.— There are many kinds o f pim
ples, some o f which partake almost of the nature o f ulcers,
which require medical treatment , but the small red pimple ,
which is most common, may b e removed by applying the fol
lowing twice a day :
Sulphur waterA cetated liquo r o f ammoniaSo lution o f po tassaWhite-wine vinegarDist illed waterThese pimples are somet imes cured by f requent washing in
warm water and pro longed f rict ion with a coarse towel . The
cause o f these pimples is obstruct ion o f the skin and imperfectcirculat ion.
No . 5 . To Remove “Fleshwo rms" .- Somet imes little black
specks appear ab out the base o f the nose, o r on the foreheado r in the ho llow o f the chin , which are called fieshworms ;are occasioned b v coagulated secret ion that obstructs the poreso f the skin . They may be squeezed out by gentle pressing.
They are permanently removed by washing with warm water ,
and severe fr iction with a towel, and then applying a little o f the
following preparat ion :
Publishers’ Appendix to Medical Department. 195
Liquor of potassa
4
The warm water and frict ion alone are sometimes sumcient.No . 8. Queen Boss
's Complex ion Wash.
—The fo llowing re
cipe has been handed down from the time o f Queen E lizabeth .
I ts daily use preserved the beauty o f her complexion to extremeold age.
Into a phial place one drachm of Benzo in gum in powder , thesame quant ity o f grated nutmeg, and about six drops o f the
essence o f orange blossoms ; then fil l up the bo t tle with a wineglassful o f the finest sherry. Shake the ingredients every dayfor a week, then mix the whole with a pint o f orange-flowerwater ; st r ain through fine muslin, and the Lait Virgi nal" is
finished.
'li‘he face is to be bathed wi th i t night and morning.
No . 7 . An E xcellent Cosmet ic.—~Take o f blanched bitter
almonds,two ounces ; blanched sweet almond s, one ounce ; beat
to a paste, add dist illed water , one quart ; mix well , strain, put
into a bot tle, ad d boric acid in powder , twenty grains, dissolvein two tablespoonfuls o f spirits o f wine, and shake well . Usedto impart a delightful so ftness to the skin , and also as a washfor obstinate erupt ive diseases. Wet the skin with i t , either bymeans o f the co rner o f a. napkin, or the fingers dipped into i t,and then gent ly wipe o ff with a d ry cloth .
No . 8. Lavend er Water of a very excellent quality may be
prepared thusz— Rect ified spirit , two quarts ; rose water , one
pint ; E nglish o i l o f lavender , one ounce and a half ; o i l o f
cloves, half a drachm. Mix and d ist ill the who le together so
long as i t comes over bright .No . 9. E lder-Flower Water is frequently found serviceable
in producing that enviable so ftness o f the skin which the ladiesso much admi re ; but the best way to begin is to attack the
enemy in his strongest fort ress, the stomach. While tryingcosmet ics, i t is an excellent plan to purify the blood with somegentle asperient ; and the following simple preparation , whichmay b e taken all through the spr ing , summer and autumn, willbe found highly advantageous : Put two ounces o f E psom salts,
half an ounce of cream o f tartar . and the half o f a r ind o f
lemon,into a quart of bo i ling water . When cold , decant i t into
a bott le, co rk i t close, and take a wineglassful every morningbefore breakfast . I t will remove gid d iness and headaches, b e
sides operating as an admirable pur ifier .
— E lixir o f Beauty.
No . 10. Freckles.— Freckles are situated in the middle and
outer membrane o f the skin ; and before any other application,
it will be advisab le to so ften the surface by the use o f somemi ld balsam o r paste. The fo llowing is an excellent preparat ion : Two ounces o f fine honey , one ounce o f pur ified wax , halfan ounce o f silver litharge , half an ounce o f myr rh . Mix themwell together over a slow fire , perfuming with o i l of roses, eau
de-co logne , or any other agreeable perfume. Another : O ne
ounce o f bitter almonds, one ounce o f bar ley-flour , mix a suf
ficient quant ity o f honey to make the who le into a smooth paste ;
196 Dr. Chase’s Recipes.
with which the face, more particular ly where the freckles are
visible, is to be ano inted at ni ght , and the paste washed o i! in
the morning.
No. 11. Freckle Pasta— The following is a good application,
the surface o f the skin having been previ ously so ftened by a
litt le mild balsam or emolient paste :O ne ounce o f bitter almonds ; one ounce o f bar ley nour .
Mix with a sufficient quantity o f honey to make the who le intoa smooth paste, with which the face, part icularly where the
freckles appear , is to be ano inted at night , and the paste washedo ff in the morning.
No . 12. For a Wash fo r Freckles, Tan, E tc.-Ta.ke two
ounces o f lemon juice, half a drachm of powdered borax , and
one drachm of sugar . Mix them together and let them stand a
few days in a glass bottle t ill the liquor is fit for use ; rub it on
the hands and face two or three t imes a day .
No . 13 . Freckle Compound .- The ao -called Unct ion d e Main
tenon, after the celebrated Mad ame de Maintenon, mistressand wife o f Louis XIV is made as fo llows :
Lemon juiceO i l o f bitter almondsDeliquidated o i l of tartar
O il of rhodiumNo . 14. Freckle Wash.
—O ne drachm o f muriatic ad d ; halfpint o f rain water ; half teaspoonful o f spirit lavender. Mixthem well together , and apply two or three t imes a day to the
freckles, with a camel’s-hair brush.
No . 15 . Lemon C ream fo r Sunburns, E tc.— Put two spoons
ful o f fresh cream into half a pint o f new milk ; squeeze into i tthe juice of a lemon , and half a glass o f brandy, a litt le alumand loaf sugar ; bo il the who le, skim it well , and when coo l it isfit for use.
No . 16. Prevent ive Wash fo r Sunburn—Two drachms o f
borax ; one drachm o f R oman alum ; one drachm of campho r ;half ounce o f sugar , one pound o f cx-gall . Mix and st ir welltogether , and repeat the st irring three or four times a day , unt ilthe mixture becomes transparent. Then strain i t through nitering paper , and i t is fit for use.
198 Dr . Chase’s Recipes.
look for the causes and influences leading to the condition d e
scribed .
The Causes of O ld Age and Thei r Avo idance.
The two principal causes of o ld age are, first , fib r inous and
gelatinous substances ; and second , calcareous deposits. According to recent researches, the or igin o f the first , the fib r inous
and gelat inous, may undoubtedly be traced to the destruction of
atmospher ic oxygen.
Although unquest ionably fibrin nour ishes the organs o f our
body, yet i t becomes at t imes,as we reach the coo l and shady
walks in the evening o f life, accumulated in redundant quantity.blockading the streams o f life as do the chilling winds of winter the mountain rivulets.
The calcareous deposits are proved to be caused by gradualdeposition from the water which forms so large a par t (70 percent) o f the human system, and to be introduced by means o f
food .
A s a matter of fact, everything we eat does contain thesecalcareous matters to a greater or less degree. The cereals are
found most r ich in them ; so bread itself , the ao -called staff of
li fe, except in great moderat ion , most assuredly favors the depoaition of these salts in the system . The more nitrogenous our
food, the greater i ts percentage o f calcareous matter ; thus a
diet composed pr incipally o f fruit , from i ts lack o f ni trogen, is
best adapted for prevent ing or suspending ossificat ion.
Moderation in eating, then,must ever be o f great value as an
agent for retarding the advent o f senile decay. Large eaters
mo re rapidly br ing on ossific deposits by taking in more than isut ilized or excreted , naturally result ing in blockading the ves
sels and destro ying their normal functions. According to the
best author it ies, the fo llowing seem to b e the best art icles o f
i ced as containing the least o f earthy salts : Fruit , fish , poultry ,
flesh o f young mutton or beef ; because, as before stated , they
are much less nitrogenous. Fluids, as par t o f the diet , is of
special impo rt . All well and spr ing water contains considerableo f the earthy salts, and should
,therefore, be avoided , and cis
tern water used in i ts stead, because water is the most universalso lvent known. Therefore, i f when taken into the system clearo f foreign matter ,
i t is to that extent the better prepared to
disso lve and take up those ear thy salts and convey them out o f
the system . The addition o f fifteen o r twenty drops o f d ilutephospho r ic acid to the glass o f water , and d runk three t imes a
day , wi ll ad d to the solubility of these earthy salts.
Rules fo r the Care of the Aged .
1 . The aged should not endeavor to per form the feats o f
agi lity , strength , endurance and“o f digest ion,
” which were once
their pr ide, especially during the extreme heat of summer .
2. The aged should avo id to rpor o f the bowels and const ipat ion. Straining at stoo l may cause apoplexy.
Appendix to Medical Department. 199
8. Do not give up all mental and bodily work.
In the chi ll of any evening, or of ear ly autumn, the agedneed fire. Many an otherwise long life is cut short from neglectof this rule
,by an attack of some form o f lung inflammat ion.
5 . Life can be pro longed, without a doubt , by a proper changeof climate and of scene. The flickering flame of life can be pro
tected from go ing out by a careful hand.
6. All warnings of weakness, or ou-coming sickness, or decay , should at once be noticed by the aged, and due precautionand propa treatment inst ituted at once.
THE CARE O F THE EYES. EARS. SKIN, TEETH,MOUTH. HANDS AND FEET.
BY TH E PUBLI O HE R.
Test of E yesight.
Boys o ften discover their near-sightedness by finding thattheir playmates can read signs and see clocks and faces at muchg reater distances than they can. I f any ,
who are no t near.
sighted , wish to compare their powers o f vision, they can findconvenient tests in the heavens at night .
A lmost everybody knows the constellations o f the Great D ipper and P leiades. Both o f these furnish tests o f the range o fvision. In the latter , a good eye can readily dist inguish sixstars ; one o f higher power can detect eleven ; one o f extm p.
d inary power can pick out thirteen or fourteen. A telescopebr ings from fifty to a hundred within easy range.
The middle star in the handle o f the Great Dipper has a com.
panion star , which a good eye can make out . There is also athird and fainter star , which demands superior vision to detect .Very strong eyes can pick out some of the moons o f Jupiter
,
part icular ly when two o f them happen to come into conjunct ion.
While the winter sky is br ight and favo rable, any reader canmake the test . Near -sightedness is a growing defect, amongyoung people, and may be corrected in part by looking at d ig.
tant objects in the heavens o r on the ocean.
Weak Sight.Fatigue o f the eyes dur ing or after the use of them is thefirst symptom o f weak sight . This is more not iceable at first
af ter reading , wri t ing, o r sewing in the evening ; soon the samefat igue is noticed after similar occupat ion in day t ime. In t imethis fat igue comes on immediately after attempting to read or
sew, and , i f work is cont inued , pain and confusion o f vision fol.lows ; letters run together , lines are blurred and indistinct .Weak sight is simply a diso rder o f the muscular apparatus o f theey es.
There are four striking symptoms by which we may judggthat the eyes are being injured ;
l . Re dness of the eyelids and balls.
2. Pain in the eyes.
3 . I ndist inct or imperfect vision.
4. Frontal or other headaches.
In health the muscles act in perfect harmony, but i f thesemuscles are overworked , fat igued , o r sensit ive, they d o not actharmoniously , and weak sight is the result . O ther beside localcauses may produce this effect . Any general ill health , during
202 Dr . Chase’s Recipes.
4. Never use the eyes when imperfect ly supplied with b lood,as before b reakfast , when exhausted af ter a severe illness, etc.
5 . Never use the eyes for close work in an imperfect light .6. Avo id the excessive use o f alcoho l and tobacco .
7 . Heed the warnings given by redness of the eyelids, andof the whites of the eyes ; by pain in or about the eye ; by thecontinuance of indistinct vision for any considerable M e.
8. Regard the eyes as a part o f a very complex system ofapparatuses, the best health o f all being abso lutely needful forthe best hea lth o f each.
9. Remember that we do not see with the eye, but withthe b rain. Hence after the brain is exhausted it is impossibleto really see. Hence the absurdity, as well as perniciousness,o f any endeavor to see after the brain is exhausted . E speciallyis this true o f young and growing brains. I t is well to rememberthat the normal b rain continues to grow unt il about the age o f
The Use of Spectacles and E ye-Glasses.
Weak sight is very often due to defective form of the eyeballitself, it being too flat , too full, or o f irregular form.
The large majority o f eyes are more or less imperfect inform
,and this explains the prevalence o f sight weakness. In
cases of defect ive eyeballs, beside following the advice givenabove, the imper fect shape must be neutralized by the scient ificadaptation o f spectacles. I t is quite wrong to depend upon yourown judgment in this matter , or to procure your glasses from a
t raveling ped dler o f spectacles.
For elder ly people, spectacles are usual ly preferred to eye
glasses, but for occasional use, eye-glasses, attached to the
clothing by a suitable cord or small chain, are always at hand ,
and may be quickly adjusted . For long use, spectacles are morecomfortab le.
Blue or smoked glasses are useful in weak sight , when thereis much dread o f light ; but unless really necessary. the eye maybecome so habituated to a subdued light by the constant use o f
co lored glasses as to be into lerant o f ordinary light . Thei ruse should be confined chiefly to wear in bright sunlight on thesnow, sand or water. For reading,
co lored glasses shou ld not betoo dark in t int , as too much exert ion is required to see clearlythrough them.
Contagious E ye Diseases.I t should b e borne in mind , that diseases of the lids or eyes
attended with a. pus discharge are contag ious. Those sufferingwith such a disease should be kept apart from others, and gregattent ion should be paid to cleanliness. Towels and washin,material should not be used in common.
Diseases of the E yes o f New-Bo rn Infants.
Young babies are quite subject to severe inflammat ion of theeyes, usually making its appearance in a few days after b irth .
There is great swelling of the eyelids and a capious purulentd ischarge, which is highly contagious. This affect ion is very
Psblishers’ Appendix to Medical Department. 20 3
dangerous to the sight. and therefore the very best medical aidshould be secured . I t will not be amiss, however , to caut ion thegreat care that should be used as regards cleanliness, and the
avo idance of any of the matter coming in contact wi th healthyeyes.
Common E ye Accidents.Those who work where splinters of metal or stone are liab le
to str ike the eye should wear spectacles at their work.
Spectacles or ordinary glass are a good protect ion againstcinders in traveling. E ye stones are no thing but smoo thly-wornpebbles. I t is not best to use them. I t is not commonsensetreatment to cure an irritable eye, suffer ing from a foreign body,by placing ano ther foreign body therein.
A cinder o r other foreign body may often be displaced byquiet ly and steadily looking downward at your feet , lett ing thetears that form wash out the irritat ing substance. I f the for
eign body sticks on the ball,it somet imes can be readily wiped
o ff with a piece of paper twisted to a lamplighter shape, or the
free end of a common match. I f it does not come off easily, professional aid must be secured , as great harm may be done thebeaut iful , transparent front of the eye by the use of sharp lnstrumenta in unskilled hands.
I f quick-lime or mortar has fallen into the eyes, the best planis to drop in some ol ive o il at once. The eye then may b
'
e
washed out with warm water , to wash away all the part icles of
lime. This can best be done with a small syr inge. I f acid hasgotten into the eye, use milk and water at once, and in the
same manner .
Children are fond of exploding caps wi th a stone or hammer.
This is a very dangerous sport. A piece o f exploded percus
sion cap entering the eye is usually fatal to the injured organ.
Cars of the Ear.
The general advice as to the care o f the ears is quite similarto that given under the subject o f care of the eyes.
1. Act as i f hearing were of more importance than anyother thing on earth.
2. Refrain from use o f the ear when i t causes pain , choosingquiet places and deadening sound by use of co tton plugs.
3. Avo id all such injuries to the ears as result from slapping,
pulling and very loud and sudden no ises.
4. Keep out o f the external ear all things smaller than the
forefinger o r st iffer than a towel or handkerchief .5 . Keep out of the ear all o ils, all soaps, all cold water , and
everything else recommended by kind but mistaken fr iendsespecially never apply a poult ice to the ear for the relief o f pain.
Dry heat will do all that mo ist heat can do to relieve, and befree from the danger o f absolutely destroying the drum of theear .
Rules 8 and 9, under the subject of care of the eyes, applywith the same force to the care o f the ear . Dr . Van Harlingenremarks upon the hygiene of the car as fo llows: “
All attempts
2 04 Dr . Chase’
s Recipes.
to clean the deeper port ions of the outer passage of the ear b y
means of ear -spoons and other contrivances, are unnecessary ,
and sometimes give rise to inflammation. In health, the deeperparts of the ear can be left to
,take care of themselves. The
or ifice o f the canal is to be cleansed in precisely the same manner as any other depressed portion of the surface o f the bodythat is, wi th a wet sponge or cloth. Bathing in salt water mayinjure the car in two different ways. The water may gain an
entrance into the external canal, and by its irritat ing propert iesset up an inflammation. I am disposed, however, to believethat - ln the great majo rity of cases the disease is caused in
another way . In the manoeuvres incident to diving, swimmingunder water
,floating on the back , etc the nasal passages be
come fi lled with salt water . The bather then yields to an almostirresist ible desire to blow his nose, in order to get rid of the
irritating fluid . The blowing is generally of a vigorous character , and o ften fo rces some o f the salty fluid up through thenasal passage (E ustachian tube) which leads from the backpart of the nose to the drum cavity , where i ts presence maygive r ise to even very severe inflammation. I f the bather is
careless, or not familiar with the surf , his care may receiveinjury from the mere impact o f the waves. What can be doneto avo id these injurious effects of bathing ? A fter the bath ab
stain f rom blowing the nose in any but the gent lest manner unt ilafter all the active secret ions o f mucus have ceased. I t is con
sidered ad visable to wear co tton in the ears dur ing bathing i f
the bather has an irritable skin, or has had some affect ion of the
ear canal, or i f he knows that his drum-head is perforatedo therwise the protect ion afforded by the cotton is too slight tocompensate for its annoyance.
Cars of the Skin.
E very day washing should b e the rule the year round , but
part icular ly so in summer . Ablut ion o f the person sumcient forcleanliness may easi ly be made to act also as a proper stimulant by using a rapid sponge bath , fo llowed by quick rubbing fora few moments with a towel o f such texture as can be bo rnewithout irritat ion. The skin will not bear the fr ict ions o f a
lint isb towel so well in summer as in winter . Invalids shouldavo id chilling the body ; simple and generally healthful as bathing is. it cannot be trified with. Many a good man o r woman hasunwittingly committed suicide wi th water . Mankind is disposedto abuse and misuse almost every good thing. I f the person is
very feeble and very sensit ive to the applicati on o f water , sucha one can attend to one part o f the body one day and anotherthe next . I t is well, however , to give daily attent ion to the feet .the feet per form a large part o f our bodily labor , and the ex
cret ion from them is so great that particular care should be
taken to keep them clean . Warm sponging, fo llowed by f r iction ,
is more suitable fo r cleansing the skin o f dirt . and for the deli.cate inval id and child . The co ld bath in the tub . as the same inthe river or sea,
needs much more caut ion as to the condit iono f the system , the t ime and circumstances than the sponge bath ,
206 Dr. Chase’s Recipes.
Cars of the Teeth.
A ttention to the teeth should begin early in li fe, even duringthe period of first teeth. Decay o f the
“milk” teeth should beprevented , and filling is just as impo rt ant as wi th the permanent set . The tempo rary teeth must be removed in due t ime,i f they do not fall out themselves, and the permanent ones
must be trained to fill their places. The teeth should be
cleansed five times a day—morning , bedt ime, and after eachmeal. A so ft brush is better than a st iff one, so as not to
wound the gums. The best dentrifice is water ; sometimes a
litt le prepared chalk or white Cast ile soap may be used. The
too frequent use o f powders containing cuttlefish bone or charcoal will injure the enamel of the teeth . When gums are ten
d er and tend to bleed, add a few drops of t incture of myrrhto the water . Avo id all patent powders and washes. I t is a
good rule to visit the dent ist once each season to find out the
exact condition o f these important organs. Never lose a tooth ,
i f A rt can save it . The shape o f the jaw and face is alteredby the removal o f teeth. When, by reason of a co llect ion o f
tartar on the teeth, a powder is desired for its removal, the following will be found to be useful and agreeable :
Too th Powder.
Precipitated chalkR ose pinkCarbonate o f magnesiaO i l o f rose
Mix all well together.
Care of the Mouth.
Besides the care of the teeth, the mouth itself should re
ceive some at tention. The mucous membrane lining the lipsand mouth and cover ing the t ongue, is quite thin, and easily abso rbs matters placed in contact with i t. I t is only reasonable,
then, to advise care as to the putt ing o f co ins in the mouth , as
to promiscuous kissing, and the licking of postage stamps.
E ven some caution should be exercised as to putt ing the fin
gers in the mouth, without washing, after handling books in
public librar ies, handles o f street cars, etc which are touchedby the high and low, cleanly and dirty. This is an argumentin favor o f the constant use o f gloves, and shows that the de
mands o f fashion are o f ten based upon sound philosophy. We
t rust the day will come when fashion will put a stop to the
usual kiss salutat ion o f ladies, and especially the kissing of
children by every relat ive, fr iend , and acquaintance that happens to come in their company. So re throats, diphtheria, and
even loathsome diseases, are communicated in this way .
Another po int in this connect ion is the use by children of
toys which are painted with po isonous dyes, and the eat ing of
co lored candy. I t is best to select toys o f plain wood, andcandies uncolored .
Pnblishers’ Appendix to Medical Department. 207
Cars of the Hands.
To prevent the cracking and roughness of the hands, so
common in winter, co ld water alone should be used , and soapused only spar ingly. The hands should not be washed just before going out of doors ; but, i f they are washed then, rub in a
litt le good grease, as cosmo line, to prevent the action o f the air .
Skin gloves, as kid , dog-skin, caster , or buckskin, should always be worn in co ld weather . Silk or woo len gloves are morelikely to give r ise to chapping. I f the hands have becomechapped, ano int at bedtime wi th tallow, co ld cream , or cosmoline ; put on an o ld pair o f gloves, and in the morning merelywipe off , do not wash, the hands.
For Whitening the Hands.—Take a wineglassful o f co lognewater , and another o f lemon juice, then scrape two cakes of
brown Windso r soap to a powder , and mix well in a mould.
When hard , it will be an excellent soap for whitening the
hands.
Care of the Fest.
Come and bunions are usually caused by improperly-fitted
shoes. The shoe should be shaped in accordance with the
proper outl ine of the foo t , and made o f pliable and soft leather .
Certainly it is plain that the foo t must get into the shoe , and
i f the shoe differs in shape from the foo t, the more pliable foo twi ll adapt i tself to the shape of the shoe. Fashion has in the
past dictated an arbitrary form o f shoe. She has really d e
termined that nature made the foot ent irely wrong, and has
taken i t upon herself to change the shape. Now, it holds trueo f any organ in the body. i f we in any way change its form ,
not only do we not improve, but we actually d isfigure it . The
function of a shoe is to protect the foot , not to distort its shape.
ingrowing Toe Nail.The cure of this condit ion— from which so many persons
suffer—o f the much-abused foot is slow but sure. The foo t
must be o ften soaked in warm water . unt il the soreness is so
far abated that i t can be handled without much pain ; then,
with a probe or suitable instrument . pass pledgets o f abso rbentcotton (plain or medicated with glycerine, or some healing,
soo thing remedy) as firmly as possible under the most detachedpo int o f the nail . The toe should be dressed daily, soaking it
with warm water and applying fresh cotton, pressing the samefarther and farther under the nail
,as it may be necessary .
When port ions o f the nail become f ree, they may be cut o il .
and mild caustics, as burnt alum , may be applied to removeproud flesh. Scraping the nail in i ts center will b e an ai d to
getting the cotton more successfully in its place.
Do not change the shoes o f children first to one side. thenthe other . This is done to make the shoes wear evenly, or prevent their turning over to one side at the heel . This is a sav
ing o f shoe leather at the foot’
s expense. After one foot has
shaped a shoe to itself , a change to the other foot should neverbe allowed .
2 08 Dr. Chase’
s Recipes.
I t has been recommended that those who are desirous ofhaving their feet natural and healthful should not wear un
yielding stockings. There is no doubt that during the growingyears stockings can influence the shape o f the foot , especiallyif they are tight , short, and narrow-toed , drawing the toes to
gether , and keeping them there. An E nglish author recommends the wearing of stockings with toes, similar to the nu
gers on a glove.
Corns and Bunions.
A common corn is caused by frict ion or irri tat ion of the
skin from tight , loose, or otherwise ill-fitt ing shoes, hard , sti ffleather , large wrinkles over the joints, high heels that pitch thefoo t forward and keep i t constant ly bearing against the leatherover the toes, and shoes narrow at the toes. In such cases the
skin thickens and hardens to protect itself from injury, in justthe same way that it does upon the hands or other parts of the
body exposed to rough contact .
The great cause o f bunions is the wearing o f short and nar
row-toad shoes, making a constant tendency to enlarge, widen.
and project the jo int o f the great toe.
O rdinary hard corns, when young, may be removed by scraping up the callous skin about the bo rders and prying out care
fully with a penkni fe. I t must be remembered , for the success
ful treatment of coma, proper foot covering must be worn.
The shoes must be so ft and of proper fit . O nly such meanscan effect a radical cure. Corn cures and plasters are but a
vexat ion if the laws o f hygiene are not obeyed . Treat the foo t
with as much care as the hair , or face ,o r teeth, and far less
wi ll be heard o f com e. The rad ical cure is easy , but few ob
tain i t . Fashion, ignorant shoemakers, custom , and carelessness, combine to inflict upon our most useful members tor
ture and a degree of uselessness. The important part o f treat
ing corns is to relieve the pressure. Persons ill with a longfever , confined to their beds, have found their corns gone on
gett ing from b ed .
Quite a successful plan o f treatment is as fo llows : Rub thecorn twice a day with vo lat ile linim’
ent , and in the inter iorcover with a corn plaster . E very morning and evening the
foo t is to be put for half an hour in warm water , and whilethere the corn is to be well rubbed with soap. A fterward all
the so ft , white, pulpy matter is to be scraped o ff wi th a bluntknife, stopping the scraping , however , the moment pain is felt .
I f this treatment is persisted in, the corn will be cured in abouttwo weeks. Another method : Soak the corn as above, shavingoff the horny substance, then touch with nitric acid . The aquaregia, nitro -mur iat ic acid . is the usual secret remedy o f the
corn cures.
”Some doctors have advised that the come he
shaved down close, after soaking in warm water and soap, andthen be covered with a piece o f wash-leather or buckskin. on
which lead-plaster is spread, a ho le being cut in the leatherthe size o f the co rn. They may be softened so as to be easilyscraped out by rubbing glycer ine on them. In applying acids,
WHAT AND HOWTO EAT.
BY THE PUBLISH E R .
I t is evident that the stomach is one of the most importantorgans of the body. I t receives and in a great measure pre
pares the food that nourishes every organ and t issue of the
body. I t is the food we eat that makes the blood , and i f the
b lood is impure or laden with improper substances we mustexpect the who le organism to be eflected . Without good , richb lood the heart becomes weak, the liver becomes obstructedand the kidneys are overburdened , and other organs are endangered .
To proper ly care for the stomach is a matter of great con
cern to everyone ; and to know what to eat and how to eat
means to know how to pro long life and to avo id sickness.
Many persons of delicate constitut ions are able to keep welland live to old age by observing the rules o f proper eating ;whi le, on the other hand , many who are naturally endowed withrobust constitutions are continually sufler ing from sicknessand d ie early, because they disregard all laws o f health andeat improperly.
Before we speak o f foods and their propert ies let us glanceat the process o f digest ion, that we may better understandthe physio logy o f eating and the reasons for selecting suitablefoods.
WHAT DIGE STI O N ME ANS.
Many people think that the stomach is the only organ thatdigests food , and have very little idea o f what d igestion reallymeans or how i t is accomplished . The digestion o f food meansits proper preparat ion for being taken up by the blood current
and carr ied to the various parts o f the body to nour ish tissues.
There are a great many d iflerent kinds o f structures and
t issues in the human body and they are all constructed out o f
the food we eat . But that food must be varied in character tomeet the requirements and must be suitably prepared for its
assimilation. The d iflerent processes invo lved in the digest iono f food are interesting.
First . the mouth has an important part to play. When food
is recei ved i t excites the action of what are known as the sailvary glands, which secrete the saliva. This saliva has an activepr inciple, called ptyalin, which , when mingled with the food,part ially d igests i t . To get the full benefit o f its act ion i t mustbe thoroughly mixed with the food , which is accomplished bythe act o f chewing. This also excites the salivary glands and
causes an increased flow of saliva, which serves to mo isten the
food as well as help digest it . Thus it can be readily understood that sll food must be thoroughly masticated : not merely
Publishers’ Appendix to Medical Department. 2 1 1
to make i t mo ist and fine enough to swallow , but to mix i t
well with the ptyalin which part ially digests it and prepares i tfor the stomach. Rapid eat ing is a pro lific source o f dyspepsia.
E ven mush and all other so ft foods should be chewed about inthe mouth before being swallowed, so as to render them easy o f
digest ion. Those who observe this rule will avo id muchtrouble.
The stomach is one o f the most important organs o f the
body, for i f it fails to do its duty the who le organism soon be
comes affected. I t is composed o f various layers o f muscularfibers, so arranged that when food enters the stomach i t excitesa churning mot ion, which st ill fult her reduces the food and
mingles with i t the digest ive fluids secreted by the glands o f the
inner lining o f the stomach. These fluids combined , are calledthe gastric juice and include pepsin and rennet , mucus and
acid . Gastr ic juice is essent ial to digest ion, and in the healthystomach it is easily secreted. The odor o f palatable food or
merely sipping some agreeable fluid or chewing upon something pleasant to the taste, will excite the glands of the stomach and cause the secretion of gast ric juice. That is why thelimi ted use o f chewing gum after meals may aid digestion.
When fluids are taken to excess, they wi ll o ften so greatly dilute the gastr ic juice that i t will not have strength enough todigest food , and therefore very lit tle dr inking at meals is best .
To chi ll the stomach w i ll retard digest ion and to heat i t byusing warm soup before eating, will aid digest ion. Foods thatare not digested are liable, under the influence o f the warmthand mo isture o f the stomach , to ferment and cause the svo iution o f gas. Th is distends the stomach and causes pressureagainst the lungs and heart , producing symptoms o ften mistaken for heart disease, and also weakening the stomach by thedistension of i ts walls and by the presence o f the irr itat ing ,
fermenting substances. A fter the food has been mast icated in
the mouth and thoroughly mixed with the act ive pr inciples o f
the saliva, and after i t has been acted upon by the gastric juiceand reduced to the finest di vision by the act ion o f the stomach ,
i t is st ill not entirely digested ; but ready to enter the intestineswhere the process o f digestion is completed . Di rect ly b e
neath the‘
stomach is a hammer -shaped organ called the Pan
creas,ordinar ily known as the sweet-bread . I t secretes a
fluid containing a pr inciple called Pancreatlne, which per fo rmsas important a part in digest ion as pepsin does. The pancreatic fluid empti es into the small intestines, where i t mingleswith the food. Besides th is there is the bile from the liver ,which stimulates the bowels, keeps the food alkaline and mo istand prevents fermentation. Then there are small glands in the
intestines which have their special ofli ces to per form.
Thus i t will be seen that digestion is a complicated processand after i t is completed , the food is in a condit ion to be ah
so rbed and taken into the circulat ion to be carr ied as blood toall the t issues o f the body , to nourish them and supply the ma,
terisl necessary to carry on the wonderful mechanism o f the
living body.
2 12 D r. Chase’s Recipes.
There are a great variety of tissues in the body ; and todevelop and maintain them it is necessary to eat a variety offoods. The substances we eat contain different kinds o f principles, adapted to the needs of the d iflerent classes of structuresto be nourished .
First , there are muscle producing foods, called nitrogenousfoods. These embrace such articles as lean meats, eggs,c
i
l
l
i eese
t
s, albuminous substances, casein o f milk, peas, beans, lent s, e 0 .
Second , there are the carbohydrates, or fat producing foodswhich contain sugar or starch ; among these are potatoes, corn,
wheat, oats and grains o f all kinds.
Third , are the heat producing or carbonaceous foods. Fats,suets, butter , lard and o ils o f all kinds belong to this class.
Water is a necessary so lvent and salt is valuable, o f themselves they are not strict ly foods, although vegetables and allfruits contain certain quant ities o f var ious salts o f lime, soda,po tash , magnesium. iron, etc.
N itrogenous or albuminous foods are chiefly digested inthe stomach, while the fats and starchy foods are acted uponin the upper intest ines and by the pty i in contained in the saliva.
fi
gch art icles should be well masticated to insure mouth digesn.
A mixed diet is always best , although certain diseased con
q it ions may require abstinence from starchy or albuminous or
fatty foods. Reasonably, more heat producing foods can be
eaten in winter than in summer . By a wise provision o f n a t ure
most o f the articles we use as food contain definite proport i onsof all the constituents, with some greatly in excess of others,which permits o f the classification given above.
Plain—Good f resh fish const itutes healthful food when takenin conjunction with o ther articles. I t contains what are knownas phosphates, which are excellent for strengthening the
nerves when taken in this form . Usually fish i s spoken o f as
a brain food . I t does not o f course increase intellectuality, but
it does increase the power o f nerve resistance. The sto lidityo f those races such as the Chinese which live principally upon
fish, is well known.
An exclusive fish diet is not advisable, but partaking of it at
frequent intervals is most beneficial. The religious custom o f
eating fish instead o f meat one day in the week is an excellenthygienic regulation , and should be fo llowed even though not
prompted by quest ions o f religion.
There are certain conditions of the stomach which cause
a craving for salted flsh. This craving: should b e satisfied ,within bounds. We have known persons whose stomachs wereso sensit ive that tho daintiest foods could not be retained , and
yet they would relish and thrive upon smoked herr ing or fish
preserved in br ine. Fish that is stale should never be eaten, it
is po isonous, and while its effects may not be immediately no
ticed , yet it will prove injurious. Many believe that leprosy isindirectly caused by the eat ing o f half decayed fish.
O ysters are enjoyed by most people, although by some they
2 14 Dr. Chase’
s Recipes.
digestion of starchy foods. But it must be remembered that
too often the sour cream, before being churned , is left in placesthat cause it to be filled with po isonous germs.
Goats Milk is extremely nourishing. I t costs almost nothingto keep a goat or two in the country and the milk given to
delicate women and children will be of great benefit.Cheese made f rom the entire milk is good . I t contains
phosphates and nitrates, and besides being a relish i t is verynourishing. O f course cheese must be eaten only in smallquantities.
“Rotten,
” mo ldy and very st rong cheese will no t b edigested. Persons sufler ing from irr itated condit ions of the
kidneys and women in the later months o f pregnancy shouldnot eat cheese o f any kind.
Meats—The format ion o f human beings is such that a cer
tain proport ion o f meat is included in a natural diet, and underordinary circumstances i t should be eaten. No one meal shouldinclude more than about one-seventh part o f meat ; and thisproportion should not be eaten at every meal .
I t is always best to eat meat only at the noonday meal , although it is becoming common pract ice to eat the largestamount at 7 o
’
clock dinner . I t would be far better to have theevening meal consist o f vegetable art icles, and i f only a lightnoon-day luncheon is taken, have the meat in the morning fo r
breakfast . To use i t three t imes a day is not conducive to
health . Meat is what is termed nitrogenous food and helps to
form muscular t issues. I ts chief value lies in i ts fibers. Children should not be fed upon i t unti l four or five years o f age ,
at the youngest . and o lder persons will find it to their advantageto eat very little of it .
Broths and beef tea are excellent for invalids in most cases ;but the ordinary “beef extracts
”are utterly devo id o f nourish
ment and act simply as stimulants. Gelat in or calve’
s foo t jellymay be used to great advantage where bone development is lnsufficient and when taken f reely by pregnant women it helpsdevelop the bony structures o f the child .
Bro iled , tender beefsteak , rather rare, is the best kind o f
meat that can be eaten , and po rk is the worst . Veal is hardto digest and is liable to cause bowel troubles in children and
o ld persons. Mutton and lamb are good , especially whenbo iled . I f pork is eaten at all, it should be only by personswho have an abundance o f outdoor exercise, and then the porkshould be
“corn-fed
"
and thoroughly cooked . Beside trich inosis possibly being caused from diseased rare po rk , o ther un
pleasant conditions may ar ise where no trichinae exist . R ichgravies are always liable to cause disturbances o f the stomachand should b e used very sparingly by even the healthiest .
Fowls—There is an impression that fowls o f all kinds are
easily digested , but this is not correct. Pigeon, chicken , tur
key and goose are usually acceptable to most stomachs and digested without d imculty ; but duck requires fully four hours fo rdigestion. The dark meat is more easily digested than whitemeat . For an invalid the thigh o f a fowl is best. Fried springchicken is not easi ly digested . Chicken b ro th . i f there is not
Publishers“ Appendix to Medical Depar tment. 2 15
too much fat in it, makes a most nourishing food for invalids.
Beef tea is strengthening and mutton bro th is healing . Beef
extract, as ordinar ily so ld , is st imulating to the appet ite, but itis not nourishing.
Fruits—Good, sound, ripe fruits are among the best art icleso f diet. They contain sumcient acids to aid digestion and an
abundance of nourishment. Their free use will help to regulatethe bowels and keep the liver cleansed . When there is a
special longing for certain kinds o f fruit i t is best to satisfyi t within bounds. Dr ied fruits, well prepared , are fair substi
tutes for fresh f ruits ; but a great deal of dried fruit upon the
market is wormy. I t is a good plan to examine under a strongmagni fying glass samples o f dried fruits before buying. I t willbe surprising to see the masses o f very small wo rms o ften
found upon the infer ior grades. I t does not pay to economizeat the expense of using unsound food .
To eat food properly, i t should be thoroughly masticatedand the seeds, skins and cores thrown away. I t is a good planto eat slight ly acid fruits, such as oranges, strawberr ies or
grapes, the first thing in the mo rning . They are then very se
ceptab le to the stomach and are excellent appet izers, immeasurab ly better than wines or o ther alcoho lic b everages whichsimply excite on account o f the alcoho l they contain. There isan o ld say ing which is worthy of consideration ,
“In the morning
fruit is go ld ; at noon,i t is silver ; and at night i t is lead .
Many persons cannot eat fruit of any kind at night without suffer ing from ind igestion. Their stomachs are weak and needto be properly treated .
Applese—There i s probably no fruit so universally healthfuland acceptable to the stomach as apples. The more they are
eaten the less danger will there be o f sickness, all other thingsbeing equal . There are a great many varieties o f apples, so
many, in fact , that every taste may be suited. The kind thatsuits one may not suit another ; but they are all health-givingand nour ishing , and their use helps to dr ive away d isease and
pro long l ife. They are best eaten raw ; but stewed apples are
good , and for the sick well baked apples are most excellent.Peaches and Pears.
—When these fruits are picked r ipe fromthe trees they are luscious and digestible ; but when they are
picked green and stowed away in dark closets or drawers to
r ipen they lose much o f their value and often become unfit fo ruse. The skins of these f ruits are very undigest ible and tre
quent ly cause inflammatory condit ions o f the bowels ; they also
are liable to produce tartar on the teeth .
Guin ea—This fruit is rarely eaten raw and is mostly used
as a preserve with apples, or in the form o f jelly. A goodmethod o f prepar ing quinces for use in time of sickness is to
make a thin jelly out o f the cores and seeds. This is verymuci lagenous and ropy. whence it is of ten called “quince-rope.
I t is soothing for coughs and sore throat and useful af ter bowelt roubles.
Grapes—Nearly everyone can eat grapes. They are verynourishing and healthful and give strength. The seeds and
2 16 Dr. Chase’s Recipes.
skins should not be swallowed . I t may be a litt le d ifllcult at
first to separate the seeds from the pulp, but practice will makethis easy of accomplishment in the mouth. Accumulations o f
grape seeds in the pouch o f the stomach may cause seriousinflammat ion or great distress. The unfermented wine madefrom good grapes, will be found very grateful to invalids. I t
may be kept indefinitely in well sealed bottles.
Raisins, P igs and Prunes.—When these dried frui ts can be.
secured in good condit ion, free fromworms and must iness, theyare good . When stewed, they are excellent for consti pation.
and the juice is acceptable to most weak stomachs. They are
especially suited to nervous persons and irr itable children and
are soo thing in their influence. An excellent confection for
const ipat ion may be prepared by chopping together , very fine,
half a pound each o f figs and seeded raisins and prunes and
dates, and mixing with them thoroughly one drachm o f ieptan
dr in. O f this take a piece about as large as a tablespoonfulevery night . The mixture can be kept a long time. I f constipation is not very pronounced the ieptand rin can be omitted andthe fruits alone will act as a mild laxative.
O ranges.—A good orange is delightful. I t is the invalid '
s
fr iend . How grateful to the fevered lips and mouth is the juiceof an o range. Many t imes o ranges can be eaten and enjoyedby the dying after everything else is repulsive. To eat an
orange proper ly, cut i t crosswise and d ig out the pulp with a
sharp po inted spoon and leave the inner and outer skins un
touched . O ranges aid digest ion and contain the vegetableacids needed by the system . They are best eaten immediatelybefore breakfast . A very pleasant confect ion may b e made bysoaking orange r inds in salt water for fo rty-e ight hours, thendrain them well and sugar them with granulated sugar . A li t
tle dr ied “orange peel is also useful as an aromatic when added
to infusions. Chewing it will o ften aid the expulsion of gas
from the stomach . Grape-fruit is very similar to oranges.
They are larger and the r inds are smoother and of a br ightyel low. The inner skin is intensely bitter and should be avo ided , the pulp is very pleasant and is a decided tonic to the stemach and nerves. I t is useful in cases o f indigest ion and dys
pepsia.
P ineapple—This is a pleasant fruit and when proper ly pre
pared by cutt ing out all the harsh pieces, is very digest ible. i t
is pecul iar ly valuable in so re throat and d iphther ia, the juicealone. frequent ly taken, will sometimes modify severe throattroubles. P ineapple jelly is usually enjoyed by invalids.
Nata—Most persons can eat nuts with benefit ; and i f eatenproper ly, they make excellent nerve f ood , on account o f the
phosphates they contain. The o i l is also highly nutrit ious. But
care must always be exercised in eat ing nuts, lest they are not
digested proper ly. The fat o f the nuts, which is who lesome and
nour ishing under ordinary circumstances, changes into an i r
ritating po ison when it becomes rancid from fermentat ion.
Usually nuts are eaten after a hearty meal. This is unwise,for an over loaded stomach is liable to result in fermentation.
2 18 D r. Chase’s Recipes.
Beans - Besi des containing large quantities of carbonaceousor heat producing elements, dr ied beans contain nearly twentyfive per cent o f nitrogenous substance. This renders themhighly nutritious and good muscle forming food . Persons whohave heavy manual labor to perform can safely eat large quant ities of beans ; though those o f sedentary habits should eatspar ingly of them . They contain a large percentage o f waste,
and for that reason are apt to cause the evo lution o f consi dcrable gas in the intestines and occasion much annoyance.
O nions, Carrots. Cab bage and Turnips are among the harshvegetables. When bo iled , they require from three to four hoursfor digestion, and an hour less when eaten raw. Some stomachscannot endure them , and invalids should not eat them, althoughonion broth is an excellent dr ink where the glands are obstruoted or the kidneys are inact ive.
Bread . The stair of life” too often proves to be the staff o f
death . The modern baker ’
s bread is, as a rule, unfit to eat. I tis made from pure white flour , and usually whitened by alum.
O f late years miliers have vied with one another in producingthe
“whitest flour known.
”To accomplish their purpose they
employ what is known as“the ro ller process. This separates
from the flour all port ions o f the wheat except the parts that arein the least way dark in co lor , and leaves almost pure starch,to be called flour . In the darker port ions and outside o f the
wheat lie all o f the most nour ishing ingredients—the phosphates that build up nerve and brain tissues, and the nitratesthat give strength and endurance. When we consider that wheatcontains every element that is in the body, and no more, i t isapparent that it is an ideal food for mankind.
Bread made from the entire wheat is the best food that can
be eaten. Make it without an excess o f yeast , bake i t well andeat it cold . Hot bread and b iscuits are injurious to the stemach and teeth. Baking powders, as a rule, are not healthful ;some of them , especially the slum baking powders, are abso~
lately harmful. The phosphate baking powders are probablyleast harmful. The bread known as Swiss bread bids fair tomeet with popular favor . I t is made o f ent ire wheat flour , andprepared immediately after the flour is ground by a peculiarprocess which preserves all the nutrit ious characterist ics. To
get the full benefit of bread , it should always be thoroughly mast icated . I t is then well received and better digested by the
stomach and consequently more nutr itious to the body .
HOWTO LIVE LONG.
avTHE Puau snss .
The fo llowing rules should be studied well and made the
guide for daily living. We can have but one life to live in
this world ; then why not live i t well ? Near ly all the d is
chess and ailments can be avo ided by know ing beforehandhow to live. O ur journey is short , at the most . and we shouldmake it as pleasant as possible to ourselves and those aboutus. Health is the richest blessing in the power of Nature to
bestow and we can all receive it at our will. A t first i t mayrequire eflorts to fo llow str ictly the rules of right living ; buthabit soon makes them easy, for they are but the natural lawso f life.
1. Keep the Mind at Peace.
Worry and fret , temper and anger never accomplish any
thing but harm. They actually injure the brain cells and cause
the formati on o f po isonous materials that damage the who lenervous system and cause disease. No one can digest a mealwhile in a fit of anger ; and all ugly mani festat ions prevent theproper performance of funct hns. Peace o f mind is the greatest
happiness o f life. Cult ivate i t t ill i t becomes as a second na
ture. I t will help to keep you vigorous and i ts influence willhelp all those with whom you are associated. Th ink twicewhen tempted to speak or act in anger or even to think in
anger. You may ad d years of happiness to your li fe by observ
ing this rule.
2. Take Regular Per iods of Rest.
The nerves and other tissues o f the body cannot be undercontinual strain without injury. They must have rest f romlabor , sufllcient to allow them to recuperate from a strain. The
regular routine o f life is wear ing upon the system at best ; and
when i t is possible to secure an occasional change o f climateand surrounding , it should be done. E very woman should takea trip away from home at least once a year . The relaxat ionfrom household cares and dut ies for a month , or even a week,
wi ll strengthen the body for the work that must be performed.
I t may seem impossible to take such a vacat ion, but by goodmanagement , with the help of a kind husband or other memberso f the family, i t can usually be arranged. Mothers need the rest
and change ; i t will pro long life and increase i ts happiness.
3. Secure Regular Sleep.
Nature has made provision for periodical per iods of restduring sleep , in which the strength is recuperated and the in
juries inflicted upon tissue by the exert ions of the day are re
paired. The old saying,
“early to bed and ear ly to rise.
”is
2 20 Dr . Chase’
s Recipes
good advice; provi ded that when you go to bed you will go tosleep at once, and that you wi ll ar ise as soon as you wake upThe cares o f the day and the possibilities o f the morrow are
poor bed companions. Dismiss them when you enter your bedroom and make their dismissal emphatic. Let your hours of
sleep be reg ular , and in number as many as the system de
mands, but no more. Too much sleep is debilitating, and unlessthe body is peculiarly exhausted , from six to eight hours are
sufficient . When i t is possible, an afternoon nap o f half an houris always o f great benefit .
4. Eat Correct ly and Regularly .
In the chapter on“How to E at will be found descr iptions
o f the var ious character istics o f foods and o f the process ofd igest ion. Let the meals be regular and avoid eat ing betweenmeals. Nature seeks rhythmical and peri odical actions, andnowhere is i t more desirable to satisfy her than in the mattero f eating. Never eat to excess, avo id spices and highly sea
soned foods, do not eat when excited or exhausted (a fewminutes quietude befo re meals is best ) . chew the food slowlyand avo id all art icles that do not agree with you.
5. Drink Properly .
E very t issue o f the body contains water. I t is the fluid thatgives fo rm to structures and lubr icates the passages. Withouti t the body would be a shriveled mass. I t is simply an absolute necessity o f existence, and that it should be taken in largequant ities is apparent to all. Drink pure water , as free as pos~
sible f rom limy substances and perfect ly free from organicmater ial . Dist illed water is good for a season when the systemis clogged with impurit ies, for i t is the greatest known so lventand d issolves the excess o f salts that somet imes cause rheumat iam and o ther diseases. As a rule spring or deep well water , asso ft as possible, is best to drink. E veryone can est imate thequant ity of water that can be used without inconvenience. Let
the quant ity be large. Avo id drinking much fluid at meal t ime,
as it dilutes the gastric juice and interferes with digestion. Tea
and coflee and alcoholic liquors of all kinds are unnaturaldrinks. They are false st imulants and injure the stomach .
6. Breathe Co rrect ly .
The blood from the body all comes into the lungs to be purifled by the air . How important i t is, then. that every precau
t ion should b e taken to breathe only pure ai r and to breathe as
much o f this air as possible. Take deep and regular inspirat ions. with the shoulders thrown back, so as to allow the lungsto expand as much as possible. Do not remain in rooms thatar e laden with po isonous gases and be sure to have the sleepingroom wel l vent i lated . Nothing more quickly causes diseasethan inhaling po isonous gases.
7 . Keep the Skin Act ive.
Thi s is as important as correct breathing. There are millions o f pores in the skin, through which po isonous. waste mater ial is being given o i! from the body. I f the pores becomeclosed this po isonous material is rea bsorbed . Bathe the body
SURGICAL EMERGENCIES.BY TH E PUBLISHE R .
Wounds—Men whose business it is to work as wood-choppers, rai lroad men, miners, etc and , indeed . all who are liablet o cute and wounds, should know what to do unt il the docto rcomes.
The first thing we shall call your attention to is the m ess
alty of providing yourself with a few necessary art icles, in case
o f emergencies ; and first we shall ment ion Monsel’
s so lutionand some adhesive plaster . Here we are prepared againstbleeding, except a vital part has been injured . We will suppose, however , that , unfortunately, one has received a wound,either from some sharp instrument or a gunshot wound , or
some part of the body has been lacerated, contused or punc
tared from some cause ; and that the wound was b leedingfreely. Before the wound is dressed the character o f the bleed.ing is to be not iced. I f the blood is dark-co lored . and flowsregular ly in a stream , it is venous blood , and you will be ableto contro l it easily ; but i f i t is br ight scar let , and spurts out
in jets, some artery has been wounded . I f the wound is a
gunshot one, and received in the trunk , proceed thus :Take the adhesive plaster and cut a piece from i t large
enough to cover the wound well , and then apply i t over thewound so as to prevent the flow o f blood or entrance o f ai r ;or take a rag and shape it in a pleget , and t ie i t on the woundfirmly with a bandage or handkerchief . I f internal hemorrhageoccurs nothing can be done—the pat ient will d ie. (See Gun
shot Wounds. )I f the wound is in the arm or leg you can always do someI f the b lood flows from a vein , co ld water , or raising the
arm or leg and employing pressure will stop the flow. I f you
are not successful , apply Monsel’
s so lution, which will cause
the blood to coagulate. When the flow o f blood has ceased ,apply a bandage. I f the blood comes out in jets, you may knowthat an artery is wounded and a surgeon required immediately ;but in such cases instant ly apply the Spanish windlass, whichis made by tying a handkerchief around the limb and twist ingi t with a st ick unt il the hemorrhage ceases. Be careful , however , to apply the windlass above the woun d , toward the heart .
In ordinary wounds. cuts, etc draw the edges together withadhesive plaster and put on co ld water dressings.
Gunshot Wounda— “A lways look at your gun . but never allow
your gun to look at you ,
”or any one else. Wounds made by
a gun or pisto l shot are frequent ly more easily prevented thancured . In case o f a wound o f this character the first thing to
be done is to stop the flow o f blood , if possible. I f the woundzzz
Publishers’ Appendix to Medical Depar tment. 2 2 3
is in a limb , this can usually be accomplished by applyinga ligature above the wound, and by thrusting a port ion of a
si lk handkerchief into i t . I f an artery has been severed the
flow o f blood must he stayed by hard and constant pressureupon it. I f possible, the pat ient should be quickly and quietlyremoved , placed on a bed and kept quiet unt il a surgeon ar
r ives. I f there is much prostration from the shock and losso f blood , the strength should be kept up by art ificial st imulants and plenty o f fresh ai r allowed . In all cases the ball orshot must be extracted and the wound thoroughly cleansed, ori t cannot be expected to heal. Frequent bathi ng o f the partwith warm water will help to keep down the inflammation and
assist nature great ly. Give mild nour ishment and coo lingd r inks ; keep the bowels open.
Bandages—How to Make and Apply Therm—Bandages are
strips o f calico , linen , flannel , muslin, elasti c webbing, bunting or some other substance, o f various lengths, such as three,
four , eight , ten or twelve yards, and one, one and a half , two ,
two and a half , three, four or six inches wide, free f rom hemso r darns,
so ft and unglazed. They are better after they havebeen washed . Their uses are to retain dressings, apparatus,or parts of the body in their proper positions, support the soft
parts and maintain equal pressure.
Bandages are simple and compound . The former are simpleslips ro lled up t ightly like a ro ll o f r ibbon. There is also an
other simple kind , which is ro lled from both ends— this is calleda double-headed bandage. The compound bandages are formedo f many pieces.
Bandages for the head should be 2 inches wide and 5 yardslong ; for the neck , 2 inches wide and 3 yards long ; for thearm, 2 inches wide and 7 yards long ; for the leg, 214; inches wideand 7 yards long ; for the thigh , 3 inches wide and 8 yards long,
and for the body , 4 or 6 inches wide and 10 or 12 yards long.
To apply a single-headed bandage, lay the outside of the
end next to the part to be bandaged , and ho ld the ro ll betweenthe little, ring and mid d le fingers and the palm of the lefthand , using the thumb and fo re-finger o f the same hand to guidei t and the
'
r ight hand to keep i t firm, and pass the bandagepart ly round the leg toward the left hand . I t is sometimesnecessary to reverse this order , and therefore i t is well to be
able to use both hand s. Particular parts require a d i iferent
method o f applying bandages, and therefore we shall describethe most useful separately ; and there are d iflerent ways of
putting on the same bandage, which consists in the mannerthe folds o r turns are made. For example, the circular bandageis formed by horizontal turns
, each o f which over laps the one
mad e before i t ; the spiral consists of spiral turns ; the obliquefo llows a course oblique or slanting to the center o f the limb ;and the recurrent fo lds back again to the part whence it started .
Circular bandages are used for the neck, to retain dressingson any part o f i t . o r for b listers, setons, etc for the head , to
keep dressings on the forehead . or any part contained within
2 24 Dr . Chase’s Recipes.
a circle passing round the head ; for the arm, previous to bleeding ; for the leg, above the knee ; and for the fingers, etc.
To confine the ends of bandages some persons use pins,others slit the ends for a short distance and tie the two str ipsinto a knot , and some use a str ip o f adhesive plaster . A lwaysplace the po int o f a pin in such a posit ion that i t cannot prickthe pat ient or the person dressing the limb, or b e liable to
draw out by using the limb ; therefore , as a general rule , turn
the head o f the pin from the free end o f the bandage, o r towardthe upper part o f the limb . The best mode is to sew the ban
dage on. A few st itches will ho ld i t more securely than pinsThe oblique bandage is generally used for arms and legs. to
retain dressings.
The spiral bandage is generally applied to the t runk and
extremit ies, but is apt to fall o i! even when very carefullyapplied ; therefore , we generally use another , called the recur
rent , which fo lds back again.
The recurrent bandage is the best kind of bandage that wecan apply for general purposes. The method o f putt ing i t on
is as fo llows : Apply the end of the bandage that is free, withthe outs ide o f i t next the skin, and ho ld this end with the
finger and thumb o f the left hand , while some one suppo rts theheel o f the pat ient ; then with the r ight b and pass the bandageover the piece you are ho lding. and keep i t crossed thus unt ilyou can place your r ight forefinger upon the spot where i t
crosses the other bandage, where i t must be kept firm. Nowho ld the ro ll o f the bandage in your left hand , with the palmturned upward , and taking care to keep that part of the ban
dage between your right forefinger and the ro ll in your lefthand , quick slack. Turn your left hand over , and bring the
bandage down upon the leg ; then pass the ro ll under the leg
toward your r ight hand, and repeat this until the leg is ban
daged up to the knee, taking care not to drag the bandage at
any t ime during the process o f the bandaging. When you ar
rive at the knee pass the bandage round the leg in circles justbelow the knee. and pin as usual. Bandaging is very easy ,
and i f you once see any one apply a bandage properly, and
attend to these rules, there will not be any d ifliculty ; but hear
one thing in mind , without which you will never put on a
bandage even decently, and that is, never to drag or pull at a
bandage . but make the turns while i t is slack, and you haveyo ur right forefinger placed upon the po int where i t is to be
fo lded down. When a limb is proper ly bandaged the foldsshould run in a line corresponding to the shin-bone. Use, to
retain dressings and for var icose veins.
A bandage fo r the chest is always placed upon the pat ientin a sitt ing posture ; and it may be put on in circles or spirally.
Use in f ractures o f the ribs to retain dressings and after severecontusions.
A bandage for the belly is placed on the patient as directedin the last , carrying it spirally from above downward . Use, to
compress the belly after dropsy , or retain dressings.
2 26 Dr . Chase’s Recipes.
ing. T reatment—Take sulphate of copper , 3 grs. ; water , 1 oz. ;mix ; apply to the affected parts. O r , t incture of iodine, 1 os. ;
glycer ine, 1 oz mix ; paint the affected part ; take regular and
free exercise, plenty of fresh ai r , healthy living. A few dropso f laudanum at night would help the circulat ion .
How to Dist inguish a Fracture of the Shoulder f rom a Dis
locat ion.—In a dislocat ion there is no crepitus ; in a fracture
there is. In a fracture the bone when reduced will not remain inplace. In dislocation it will . In dislocat ion the patient canno t
place the hand upon the opposite shoulder ; in fracture he can.
In dislocat ion forward , the arm is shortened ; in fracture, the
arm is lengthened .
In dislocat ion, first return the bone to i ts natural position.
Let this be done as ear ly as possible, and the sooner the better .
O ne o f the great obstacles in the way o f reducing a dislocationis the contraction o f the muscles. The reduction o f the d islo
cat ion is generally per formed while the pat ient is under the
influence o f chloro fo rm o r ether , as i t has a tendency to relaxthe muscles. In moderate cases,
however , cont inuous and firmpulling upon the limb will suffice. A fter the reduction has
been accomplished the l imb should be kept perfect ly quiet .
When t here is much pain or swelling, hot fomentat ions shouldb e applied , or a hot shower upon the limb may be used .
D islocat ion of the Jaw.— The jaw is o ften thrown out o f
place by yawning, convulsions o r blows on the chin .
I t is usually recogn ized by the chin being thrown to the
opposite side, i f the di splacement occurs but on one side. In
wide gaping o f the mouth the dislocat ion occurs upon bothsides at once.
Treatment — Seat the pat ient upon a low stool, stand in
front of him , and then press your thumbs upon the last mo lar ,o r gr ind ing teeth, very firmly . Be careful , however , to haveyour thumbs well protected with wrappings. Make a downwardpressure. When you hear a snap, i t is an indication that thebone is in i ts natural posit ion. Confine the chin for a week or
ten days by a bandage.
D islocat ion of the E lbow —When the elbow is dislocatedbackward , the most common form, the po int o f the elbow will befound project ing more than naturally , and it w i ll b e impossibleto bend the arm mo re than to a r ight angle , though i t may b edrawn out without pain. This dislocat ion can generally b e
r educed , very easily, by simply placing the knee in the bendo f the elbow and bending the arm around the knee, while pulling upon i t with considerable force. A fter the dislocation is
reduced the arm should be placed in a sling. H ot fomentat ions should be applied to relieve soreness,
and i f inflammationthreatens coo l or ice compresses should be used as much as
possible.
Dislocat ion of the H Ip.—The simplest plan of treating d islo
cation o f the hip is that known as the automat ic method .
The pat ient lies upon the floor on his back. The operatorraises the injured limb to a r ight angle, and places the foot ofthe patient between his legs in such a way that the back o f the
Publzshers’
Appendix to Medical Department. 2 27
foot rests against his sacrum. The limb is then firmly graspedjust below the knee, and the patient is lifted unt il the hipis raised f rom the floo r. The body should be held in thisposit ion for a minute or two , by the end o f which time the
head o f the femur will be heard to click into i ts socket . In
case the effort is not successful , bo th legs should be treated inthe same way at once. I f neither effort is successful, af ter sev
eral trials, proceed to employ the fo llowing method : Let the
operator with one hand grasp the affected limb by the ankleand bend the knee nearly to a r ight angle, placing the otherhand just below the bend o f the knee. The knee should nowbe carried outward , the limb being also twisted in the samedirect ion, and then brought slowly down to i ts natural position.
D islocat ion of the Knee-Cap.—Th is may be dislocated in
var ious directions. I t is character ized by the leg being stretchedand a prominence formed by the patella in an abnormal situation.
T reatment — Ra ise the patient ’s leg and rest i t upon yourshoulder . While in this posit ion force the bone into its placewith the hand .
Dislocat ion of the Ankle—This may be forward , backward.inward , and outward, and are the results of severe force. The
bones’ ends are usually fractured at the same t ime. I t is a
very ser ious accident . and when i t occurs to patients whose con
sti tutlons are bad , amputat ion may o ften be necessary.
T reatment—Reduct ion is effected by bending at the knee ,
and while in that posit ion drawing the foot forward.
In all cases of dislocation and fracture communicatingwith jo ints, the danger is anchylosis or st iffness o f the jo ints.
This is to be obviated by.
what is called passive mot ion, whichis to be instituted in all cases a few weeks after the accident .I t is accomplished by taking ho ld o f the limb and moving it innatural direct ions. as far as consistent , and repeated after suitable intervals. The patient is to be enjo ined also when practi
cable to exercise his limb at the wounded art iculat ion. There
are many o ther fractures and dislocat ions that I have not
spoken o f , for the reason that they are all so serious that thetreatment should only be attempted by those having the properanatomical knowledge and surgical skill .
Dislocat ion of the Shoulder.—This may be displaced in three
directions, viz : inward , downward and backward . By comparing the injured with the sound shoulder y ou may be able to
tell that i t is a dislocat ion. Where the head of the bone oughtto b e
°
you will find a depression, and you will most likely finda tumor , near the breast , in the armpit, or toward the back ,
according to the manner of dislocation.
T reatment —Lay the person on his back , and sit down be
side him on the injured side,and put a round pad in the armpit .
Then take o i! your boot , put your feet against the pad , graspthe pat ient ’s arm or t ie a towel to it , put i t around your neck.
and pull in that way . Then while you pull at the arm and
push with your foot , tell the patient to turn around , or you
228 Dr. Chase’s Recipes.
may carry the arm across the chest . Whi le this is done, a
snap is heard , and the bone is in i ts proper place.
Dislocat ion f rom Pull ing the Am t—This is a form of d is
placement which occurs in young children. in consequence o ftheir being pulled forcibly by the arm. There is st ill somequestion among surgeons as to the exact nature o f the dislocat ion, some claiming that the dislocat ion is at the wr ist , and
others at the elbow jo int. I t is probable that either jo int may beaffected. The hand will be found turned upon the palm, the
pati ent being unable to turn it backward.
Treatment —All that is necessary is to grasp the hand and
forcibly turn it upon the back , which will cause the bones toresume their preper posit ion.
Fracture of Co llar-Bone.—The collar-b one is generally frac
tured by indirect vio lence, such as a fall on the po int of the
shoulder . I t is generally broken near the middle of the bone.
SymptomH‘he patient is usually found support ing the
arm with the hand, leaning toward the injured side. The shoul
ggr falls downward , is sunken and drawn toward the breastne.
Treatment —Push the shoulder backward and press uponthe seat of fracture unt il you get it in its place. Then make a
wedge-shaped pad and put it in the armpit . and secure it thereby a bandage which surrounds the chest ; then bring the elbowto the side and place the forearm so t ight ly in that positionthat i t cannot move. I f you fo llow these simple instruct ionsthe cure will be a good one.
Dislocat ion of the Bones of the Hand —Displacement o f the
bones of the carpus or body of the hand rarely occurs. The
bones of the fingers are occasionally dislocated , but more fre
quent ly the thumb is d islocated backward .
Treatment—Make extension in a curved line by means o f
a narrow bandage or tape , firmly applied by a close-hitch uponthe finger .
Dislocat ion of the R Iba—Dislocatlon of the ribs from the
spinal co lumn may somet imes occur by severe fai ls or blowsupon the back , and f rom the breastbone by vio lent bending o f
the bod y backward. Great pain and d ifllculty in breath ing follow in either case.
Treatmente—Tell the patient to take a deep inspiration. and
slightly bend the body backward , and while he does this makesome pressure on the project ing po int . After reduct ion t reat
the same as for broken r ibs.
Dislocat ion of the Wr ist —This is a very rare displacement .but can easi ly be discovered by an unnatural posit ion of the
hand and total inability to move the wr ist joint.T reatment —A ll that is required is firm pulling upon the
hand , which causes the displaced bones to slip into posit ion.
Fracture of the Humerus.—The humerus is the bone between
i ts elbow and the shoulder . A fracture o f this kind is usuallythe result of direct muscular act ion. I f . as is usual, the fractureII transverse, there is little displacement .
Treatment —Place the bones in apposit ion, and in order to be
230 Dr. Chase’
s Recipes.
is most frequently fractured , on account of being less protectedby muscles. When the t ibia is broken i t can be very easilyd iscovered by feeling along the shin. The pain is not verysevere, but the limb is part ially bent and the pat ient has no
power to extend i t . Sometimes the outer bone o f the leg is
broken at a po int about three inches above the ankle, and the
inner ankle is either broken or separated from the heel-boneby lacerat ion of the ligaments. This is what is known as
Po tts'
fracture.
T reatment —When both bones are broken, or when the
fibula alone, or when the upper part o f the fibula is fractured ,
the best and most complete apparatus is the fracture- box and
pillow. Make a box considerably wider than the leg , with onlyone end -board, and that considerably higher than the sides o f
the box. O f course, the box must have no lid. A piece o f
clo th a yard long and about 2 feet wide should be placed in
the box, in such a way as to cover the bo ttom and sides, theedge of the cloth hanging over outside o f the box. A quant ityo f d ry bran or sand should next be placed in the box, a suffi
ci ent amount being poured in to form a cushion for the foot
and lower part o f the leg . to the shape o f which i t should bemoulded . Bran or sand. should be poured in around the sideso f the leg. Bran or sand is necessary only in cases in whichthere is a wound , which is very frequent in this fo rm o f prsctice. Secure the foot to the foo t-board . so as to prevent lateralinclination. O rd inary splints of pasteboard or o ther materialmay also be successfully used in case o f fracture o f the lowerend o f the fibula,
in which the foo t is turned to one sid e. In
bandaging great care must be exercised that the wo rk is donesmoo thly and allowance made for the swelling which occurs.
i f splints are used they should be carefully stuff ed and ap
pl ied to the inner side o f the limb when the foo t is turned and
fi rm ly strapped down in such a manner as to br ing i t into i ts
natural po si t ion.
Fracture of the Bones in the Hand , Foot o r Ankle—Fractures o f the carpal bones are generally compound . When it is
a b l lnpi v f racture little o r no treatment is required beyond rest .
The so lid bones are generally wounded by accidents that tendto crush them , as threshing machinery, heavy weights fallingon them . etc.
T reatment —Dress the open wounds as any other , then coverthe who le hand in several fo lds o f rag or handkerchief dipped inwater .
Fract ure of the Cap of the Knee—The knee-pan, the cap
o f the knee, the patella, are but different expressions for the
same thing.
The cap o f the knee may be broken vert ically or transversely . In some cases i t is shattered by a severe fall , muscularcontract i ons, o r direct vio lence . There is no crepitat ion felt in
this fracture.
T reatment —Keep down the swelling with lot ions. and the
fragments kept together by adhesive plaster . Bind the legto a long splint placed on the back o f the leg.
Publishers ’
Append ix to Med ical Department. 231
Fracture of the Ribs—Accidents of this kind o ften happenby direct vio lence , the ends being d riven inward ; somet imes a
severe squeeze against a wall, when the ribs give way and the
ends are driven outward .
Symptoms.—Paln at the seat of injury ; increased pain on
taking a deep inspiration , arrest o f the movements o f the ribsin breathing. By bending the head and listening you may do
teet crepitus (a grat ing sound) , and may also detect the f ractureby passing one hand over the seat of injury and the other on
the opposite side of the chest .
Treatment .—In a simple fracture the best plan is to applystrips o f plaster 2 inches broad , stretching from the spine be
b ind to the sternum in front and extend ing some inches ab oveand below the site o f the f racture. By this means the ribs are
kept perfect ly at rest on the injured side.
INJUR I ES TO THE EY ES.
By a Blow—A severe blow on the eye wi ll frequently use
hemorrhage to take place, between the choroid and the r in
I f the hemorrhage is severe, all useful vision is lost , but i fslight , recovery may be looked for wi th a blind spot corresponding to the detached portion of the ret ina.
T reatment —The treatment should consi st of a couple of
leeches to the temple, ice over the eye, atropine drape and perfeet rest to both eyes.
By L ime or Mo rtar.— lf seen immediately should be treated
by washing out with a tepid so lut ion of vinegar , say 1 teaspoonful o f vinegar to 16 of water . The upper lid should be averted .
and all port ions remaining in the eye carefully removed ; a
drop of castor o i l may then be put in, and the eye closed witha pledgi t of wet lint .
By Acidsa—When the eye is i njured b y a strong acid i t should
be syr inged out with an alkal ine solut ion.
Formula—Bicarbonate of soda, 5 grs. : water , 1 os. ; mix and
applyThe after treatment being the same as that descr ibed ab ove.
I f the lids are injured with acid , they should be dressed withthe following liniment : Linseed o il, 4 oss lime water , 4 ozs. ,
prepared chalk , 2 ozs. ; mix.
Lint dipped in this liniment should be applied over the eye
and a pad of cotton woo l placed over i t with a bandage.
By Gunpowdera—When the eye is injured by an explosion o f
gunpowder , all the loose powder should be carefully removedwith a syr inge and tepid water . E xamine the eye and removeall particles imbedded in it . Castor o i l should then be d r0ppeilin and belladonna lo tion applied .
By Pieces of Metal—Pieces of metal and other b od ies. as
the fragments caused by the explosion of percussion caps and
small shot , very f requently penetrate the eyeball. I f the for
eign body can be seen , an attempt should be made to remove i t .T reatment .—Draw down the lower l id with the forefinger
of the left hand and remove by a piece of mo istened paper . I f
the substance be under the upper lid, place a bodkin across
Dr. Chase’
s Recipes.
the lid and draw back the lid so that it is completely inverted.
inflammation is very apt to occur after these accidents.
Bleed ing from the A i r Passages and Lungs.— Let the patient
at once go to bed , and keep perfectly quiet , avo iding movementof any kind as much ‘
as possible. Administer dilute acids, in
frequently repeated doses, with ,5 drops of t incture of digitalis.
The bowels should be kept open by means o f epsom salts, ininfusion o f roses. Give iced dr inks and let the so lid ice besucked. Mustard plasters may be applied to the chest . A
small dose of morphia, say one-sixth of a grain, may be given.
The cough may be allayed by the administration of any o f the
cough mixtures should the morphia not sumec.
Bleed ing from the Nessa - Apply co ld water containing ice,i f obtainable, or piece o f cold metal to the back o f the neck.
I f this will not suffice, inject with a syr inge a so lut ion of alumor sulphate of zinc (10 grains to the ounce) , or anuir up the nos
tr ils some gallic acid, '
powd é r o f pomegranate, kino or catechu.
mixed with starch. A plug of Jimmay also be dipped in ei thero f
.
the above powders and pushed up the nose.
To Check Nose Bleed —Take Monsel 's iron solution and ap
ply i t with a feather ; the wing feather of a common fowl ismost readily obtained. The barbed end , of course. is dippedinto the so lution and pushed rapidly back into the nostr il andturned once or twice in the fingers. In a few seconds the
feather refuses to yield to pushing or pulling, showing that a
fi rm clot has been formed . The pro ject ing end is clipped so as
not to inconvenience the pat ient , enough o f it being left to be
easi ly seized and removed when required . I f one feather shouldfail to stop the blood, a second feather may be introduced in
the same manner , along side o f the first one. A t the end o f a
certain t ime the clots slough away from the nasal walls and
may be removed without trouble.
Sunstroke.—Sunstroke may with much propriety be called
congest ion of the brain,as the injury d one to the brain is much
the same, except i t may be that no clot is found there.
Harvest hands and all persons exposed to the extreme heato f the sun are liab le to be stricken down, and as a preventionough t to wear light clothing.
The symptoms are d izziness. extreme thirst , violent throbbing o f the arteries, both carotid and temporal ; insensibilityensues by a convulsive shivering.
Treatment—Carry the patient to a shady place, and ln
stantly apply , copiously. co ld water , or , what is better , poundedice in a bag, to the head . Rub the legs briskly with turpent ine.
Inhalat ion of ammonia or hartshorn is beneficial , and carbonateof ammonia may be given internally. This treatment must bekept up unt il the pat ient is better o r death ensues. When the
patient is sufficiently recovered give him a br isk cathart ic and
keep him f rom exposing himself to the sun for a few days.
8tabs.- They '
are t reated as common wounds by first stopp ing the blood i f possible by the use of co ld water and a sponge ;and the edges brought together with strapping and bound up.
Keep the pat ient quiet.
2 34 Dr. Chase’
s Recipes.
unt il i t falls on, and a beaut iful new skin will be found. Unless the burns are deep , no other applicat ion is needed . Thed ry flour for burns is the most admirable remedy ever pro
posed , and the informat ion ought to be imparted to all. Thepr inciple of its act ion is that , like water , i t causes instant andperfect relief from pain, by totally excluding the air from theinjured parts. Spanish whit ing and co ld water o f a mushy con
sistency are preferred by some. Spread on the flour unt il nomore will sti ck, and cover with co tton batt ing. W ithin thelast few months the med ical pro fession has used the bicarbonateo f soda (bread soda) as an application to burns and scalds.
I ts emcacy is really wonderful . Try i t.
Cure for Drunkennesa—There is a famous prescri ption in
use in England for the cure o f drunkenness. by which thousands are sai d to have been assisted in recover ing themselves.
The receipt came into notor iety through the effects of JohnVine Hall, commander o f the steamship Great E astern. He
had fallen into such habitual drunkenness that his most earnestefforts to reclaim himself proved unavailing. A t length he
sought the advice of an eminent physician, who gave him a
prescr ipt ion which he fo llowed fai thfully for seven months,
and at the end of that t ime had lost all desire for l iquor , although he had for many years been led capt ive to a mostdebasing appet ite. The recipe,
which he afterward published,is as follows : Five grs. o f sulphate o f iron, 10 grs. o f magnesia,
11 drachms of peppermint water ; use twice a day . This preparat ion acts as a tonic and stimulant , and so partially suppliesthe place o f accustomed liquor and prevents the abso lutephysical and moral prostrat ion that fo llows a sudden breakingon in the use o f stimulating drinks.
The fo llowing is said to be a cure for the appet ite or diseaseo f drunkenness : Five grs. o f sulphate of iron, 10 grs. of magnesia. 11 drachms o f peppermint water , and 1 drachm of spir itof nutmeg ; twice a day .
To Ext ract Substances f rom the Nose.—When a child has
any substance wedged in its nostr ils, press the vacant nostr ilso as to close it , and apply your lips close the child ’
s mouthand blow very hard . This simple method will generally force
the substance out o f the nostr il.Part ial D islocat ion of the Neck.
—To reduce this dislocat ionthe unhappy person should immediately be laid on his backupon the ground , and the operator must place himself behindhim
, so as to be able to lay hold o f his head with bo th hands.
while he makes a resistance by placing his knees against thepatient ’s shoulders. I n this posture he must pull the head withconsiderable force, gently twist ing i t at the same time, i f the face
he turned to one side, t ill he perceives that the jo int is re
placed , which may be known from the no ise which the bonesgenerally make when going in , the pat ient beginning to breatheand the head cont inuing in i ts natural posture.
To Stop Bleed ing f rom WoundsF -Bleeding from a wound on
man or beast may be stopped by a mixture of wheat d oorand common salt in equal parts, bound on with cloth . I f the
Publishers" Appendix to Med ical Depar tment. 2 35
bleed ing be profuse, use a large quantity—say from 1 to 8 pints.
I t may be left on for hours, or even days, if necessary. In thismanner the life o f a horse was saved which was bleeding f roma wounded artery. The bleeding ceased in 5 minutes after
the applicat ion. I t was left on for three days, when it workedloose,
d
and was easily removed from the wound , which very soon
heale
Another Remedy.—Take o f brandy o f common spirits, 2 one
Casti le soap, 2 drachms, and potash , 1 drachm ; scrape the soapfine and disso lve it in the brandy, then ad d the potash ; mixwell , and keep in a close phial. When applied let it be warmedand dip pledgets o f lint , and the blood will immediately congeal .I t operates by coagulat ing the blood a considerable way withinthe vessel. A few applicat ions may be necessary for deep
wounds and where limbs are cut o ff .
Another Remedy.—Take the fine dust o f tea or the scrapings
o f the inside o f tanned leather , and bind it close upon the
wound , and the blood will soon cease to flow. These art iclesare at all t imes accessible, and easy to be obtained .
Drowning—.Rules to be O bserved for the Recovery o f Per
sons Apparent ly Drowned .— The body should be moved with
all speed to the nearest house, unless too far , and after beingstripped and dried i t should be placed in bed , between blankets.
the head being slight ly raised, while hot br icks and bott les are
being got ready to place to the feet and abdomen . A rt ificialrespirat ion should be commenced by means o f a bellows unt ila physician arr ives with a proper apparatus. Mustard poulticesshould be applied to the abdomen. fr iction with hartshorn to
the chest and an inject ion administered , composed o f turpentine and m e] or hot water and spirits. Hartshorn to the
nose is useful . When signs o f animat ion begin to appear , a
teaspoonful o f brandy and water should be given , but d o not
force i t down the throat . I t is foo lish to attempt to bleed.
The late Dr . Valent ine Mott gives the fo llowing direct ionsimmediately as the body is removed from the water . press the
chest suddenly and forcibly downward and backward , and ln
stant ly discontinue the pressure. Repeat this vio lent interrupt ion unt i l a pair o f bellows can be procured . When obtained ,
introduce the muzzle well upon the base o f the tongue. Sur
round the mouth with a towel or handkerchief and close it .
Direct a bystander to press firmly on the project ing part o f theneck (Adam ’
s apple) , and use the bellows act ively ; thenpress upon the chest . to expel the ai r f rom the lungs, to imitatethe natural breathing. Continue this at least an hour , or unt ilsigns o f natural breathing come on. Wrap the body in blankets,
place it near a fire, and do everything to preserve the
natural warmth as well as to impart an art ificial heat i f possibleE verything. however , is secondary to inflating the lungs. Sendfor a medical gentleman immediately , and avo id all fr iction unt ilrespirat ion shall be in some degree restored .
”
Frozen Limbs—When any part of the body is frozen i t shouldbe kept perfectly quiet t ill i t is thawed out , which should bedone as promptly as possible. As f reezing takes place from the
236 Dr . Chase’
s Recipes.
surface inwardly , so thawing should be in the reverse order ,from the inside outwardly. The thawing out of a por tion offlesh, without at the same t ime putting the blood from the
heart into circulation through i t, produces mortificatlen ; butby keeping the more external parts st ill congealed t ill the
internal heat and the external blood gradually so ften the moreinterior parts, and produce circulat ion o f the blood as fast as
thawing takes place , most o f these dangers are obviated .
Raw co tton and castor o i l have resto red f rost-bitten limbswhen amputat ion was thought to be necessary to preserve life.
I t is said to be an infallible cure.
Fo r a Fish Bone in the Throata—I f any person should becomechoked with a fish bone and cannot cough i t out o r
'
o therwiseeasily remove i t from the throat , let him take the white o f threeo r four eggs, and if that does not carry the bone down into the
stomach (and perhaps i t would be best that i t should not carrythe bone down ) , let him take immed iately from a teaspoonfulto a tablespoonful o f ground mustard in a li ttle warm water ,which will be pretty certain to make him vomit almost immed iately , and as the eggs are thrown from the stomach they wi llbe very likely to carry the bone from the
'
throat . I f no musta rd is on hand , take some other quick emet ic.
Snake Bite.—I t is said that alum is a sure antidote to the bite
o f a rattlesnake. Take a piece about the size o f a walnut and
d i sso lve and dr ink it. This, it is said , will cure either mano r beast . I t would be a good idea for those who are in thehabit o f go ing into the woods o r the prairies to carry a pieceo f alum in their pockets, so as to be in readiness for the emergeney o f a bite. I t is a simple remedy, but we have no doubto f its efficacy.
Another .—The New A lbany Bullet in says : We learn that a
lady resident o f this county was bitten by a snake of the copperhead kind , in the feet , a few days since, which caused such ex
cruciating pain as to give her fr iends ser ious apprehension for
a t ime of her recovery. An exper iment was, however , resortedto , which resulted in a cure. The snake was ki lled , cut to
pieces and bound to the wound , which in a short t ime ext racted
the po ison, and the lady is now convalescent .Cure for Rattlesnake Bites and O ther Po isonous C reatures.
Indigo , 4 drachms ; gum camphor, 8 drachms ; alcoho l , 8 ozs
mixed and kept in closed bottles. Apply to the wound and the
cure is soon completed.
Another .—Take green hoarhound tops, pound them fine, press
out the juice, let the pat ient dr ink a tablespoonful of the juicemorning, noon and night , or three t imes in 24 hours. Apply thepounded herbs to the bite ; change the same twi ce a d ay . The
patient may dr ink a spoonful of sweet o live oil. This never fai lsto cure.
2 38 Dr. Chase’s Recipes.
The Posit ion In Which to Place the Pat ient During the SecondStage.
in the O ld Testament , women are described as being deliveredin a sitt ing posture, and a labor chair was used in France, in
1578. In some parts of Germany, labo r chairs are st ill in use.
A. gum coat , or water-proof covering, should be laid over thebed , and covered with one or two sheets fo lded to rece ive the
discharge of blood and water , which comes from the womandur ing the second and third stages o f labor . In order to assistthe woman in expulsive pains, give her your hand to pul l on, or .
i f her husband be present , let her press him around the neck.
This will greatly aid her ; or , you may t ie a sheet to the bedpost and let her pull at that .As soon as the child ’s head is bo rn, you must examine
whether the cord be twisted round the child'
s neck. i f it is so ,
i t should be gent ly drawn down, and slipped over the child'shead. I f i t should be too t ight ly encircling the neck to admito f being drawn down over the head , or i f the head is beingdrawn down too quickly. then the encircling loop should b e
Opened a little, to let the body pass through it . But a thirdcase may happen ; that is, the encircling loop may be so t ightas not to admit of being drawn over the head , o r of opening tolet the body pass through. In such a case, the ch i ld is in
danger o f being strangled ; it gets blue and black in the face
and i ts body, held back by the co rd , cannot be born. The
remedy here is to get a finger under the loop. to guide by it oneblade o f a pair of scissors. and cut the loop . Then both out endsshould b e held by the fingers, o r t ied , i f there is time. O f
course, when the child is bo rn the cord can be t ied again at
the proper place.
The cord may be twisted twice. o r even three t imes, areans
the neck. I n such a case i t will be the mo re likely to requireto be divided.
As soon as i t is bo rn you wxll probably b ear the child gaspand cry ; th is is caused by the sudden shock i t receives fromexposure to the ai r , causing pain by the sudd en expansion of
the. lungs. A gent le pat on the back o r blowing and sprinklingwater on its face will o ften excite respirat ion .
The cord should not be t ied unt il the chi ld has well breathedand cried or unt il the pulsat ions can no longer be felt in i t ;then separate it from the mothe r . To do this take a few strandsof thread and tie i t round the cord , not so t ight as to cut
through. about two inches from the navel . Next take a pair o f
scissors and cut the cord through about half an inch away fromthe ligature, not on the side, however , towards the navel ; youcan put two ligatures on the cord . i f you like and out betweenthem. I t is better to use blunt scissors to cut the cord , as thiscrushes and bruises the vessels in the cord and thus helps to
prevent subsequent b leeding. i t is well to examine the cut end
of the cord an hour or so after the child is born in order to see
.i f there is any escape of blood ; in which case a f resh ligatureshou ld be applied .
immediately after the child is born the midwi fe should place
Publishers” Appcndix to Med ical Department. 239
her hand over the woman ’
s abdomen to secure contract ion of the“
womb, and at the same time to ascertain i f there may not be a
second child in the uterus.
Then take the baby away , but be careful how you do it , or
also an accident may happen . The baby is very slippery , so
take i t up in this way : Put i ts neck between the thumb andforefinger o f the left hand and put the palm o f the right handunder i ts buttocks ; you then have i t secure ; but do not be too
anxious about i ts safety, or you might choke it .
New commences what is called the third stage o f labor , or theplacentae stage.
This impo rtant stage is, perhaps, the most dangerous to the
mother , inasmuch as flooding o ften commences , requir ing the
greatest efforts o f the midwife to stop i t , for so long as the
af ter-bi rth is st ill in the womb there is great danger .
The midwife, then , should place a hand over the fundus o f
the uterus and exert a moderate pressure upon it , i f the after
birth has no t passed down into the vagina, for in some case
the expulsion o f the placentae follows immediately upon that O fthe child , somet imes with the same pain. Usually the wombremains in a state o f rest for some minutes after the expulsiono f the child.
By making pressure upon the womb and at the same t imepulling gently upon the cord , b y no means pull so hard as
to tear the cord o r invert the womb . I f it will not come give thepatient a pinch o f snuff to set up a cough ; this may expel theplacentae. When the placentae cannot be delivered in the wayjust descr ibed , the hand may be gently Introduced into the
uterus and passed between i t and the after-birth , which is thenseized and del ivered by hand.
O n the expulsion o f the af ter -birth be sure and examine It
to see i f i t is complete and i f all the membranes have comeaway with it.
As soon as the after -birth has been removed the external
genitals should be gent ly sponged with warm water and a warmd ry napkin placed on the vulva. The so i led linen may be re
moved and sent out o f the room.
A fter the delivery o f the after -birth a bandage or hinder
should be applied to the abdomen. not fasten the bind ertoo t ight ly, but so as to give comfor b le support . The great
po int is that the binder should seize well below the hips, other
wise it will slip upwards and become useless. I f everything hasgone on well the pat ient may be moved to the other side o f thebed and made comfortable in about half an hour . But i f she is
weak f rom hemorrhage o r other cause she must be allowed to
rest an hour or more und isturbed .
The child having been washed , i t should be put to the breastfor a few minutes. Th is ear ly applicat ion of the child to the
breast acts beneficially in two ways— on the child by sat isfy ingits natural inst inct to suck as well as by the first milk openingi ts bowels, and on the mother by securing a due and permanentcontract ion o f the uterus. When the midwi fe has put the childto the breast . has found i t suck. and examined the uterus
'
and
240 Dr. Chase’s Recipes.
fo und i t contracted , ascertained that there is no bleed ing andfound
'
the pulse 100, she may safely leave the pati ent.After Pains—A fter pains arecaused by the contraction of the
uterus after labor . They vary in intensity in d ifferent women ;in some they scarcely excite attent ion, in others they are mostsevere and distressing.
T reatment —The best remedy is pat ience. They may, however. be alleviated by smal l doses of morphla or a few drops oflaudanum . Heated cloths and warm fomentat ions are sometimes useful , part icularly i f assisted by moderate but sumclentpressure on the abdomen by means o f a broad bandage. Theyseldom follow with severi ty the first birth .
Placing the child to the’ breast tends to prevent the ocean
rence cf after pains by promot ing ear ly contraction of theuterus.
After pains should no t be checked , unless too severe, becausethey tend to promote the expulsion o f substances which. i f rc
tained in thewomb , might decpmpose and set up blood po isoning.
242 Dr. Chase’
: Recipes.
might generally be avoided . The method of prevention is obvlone and the means are in the hands o f everyone.
Po isons either belong to the animal, vegetable or mineralkingdoms.
Mineral po isons are commonly of an acrid or corrosive quality.as arsenic, cobalt , the co rrosive sublimate of mercury. etc.
Those o f the vegetable kind are generally of a narcot ic or
stupefact ive quality, as poppy, hemlock, henbane, berr ies o f the
deadly nightshade, etc.
A rsenic is the most common of the mineral po isons, and as
tne who le o f them are pretty similar, both in their effects and
method of cure, what is said with respect to i t will be applicableto every other species of corrosive po ison.
When a person has taken arsenic he soon perceives a burningheat and a vio lent pr icking pain in his st omach and bowels,
with an into lerable thirst and an inclinat ion to vomit . The
tongue and throat feel rough and d ry , and i f proper means heno t soon administered the patient is seized with great anxiety.
hiccoughing, faintlngs and co ldness o f the extremit ies.
O n the first appearance o f these symptoms give immediatelyfrom a teaspoonful to a tablespoonful (according to age) of
ground mustard and the same quantity of common salt in halfa pint or less o f water , ‘warm or co ld , warm being the best .which usually makes the patient vomit almost immediately and
which may be repeated every five or ten minutes. I f no mustard is on hand give large quantit ies o f new milk and salad oi l
o r o il and warm water, or fresh butter melted and mixed withwarm water , or i f none o f these are at hand three or four grainso f tobacco (a small quid ) will usually operate as a ready emetic.
Some o f these or other emet ics are to be taken as long as the
inclination to vomit cont inues or unt il the stomach has becomeentirely empty.
Lest there be any remnant of the po ison , however small , ori ts effects, left in the stomach let the pat ient take a dose o f the
best ant ido te on hand , and , if no thing better is at hand . gi ve thewhite of an egg or a cup of strong co ffee.
Should there be any delay f rom any cause in administeringan emet ic, give immediately a dose o f the best ant idote you haveat hand for the po ison taken. I t is somet imes best to give an
antido te first and then an emetic, and after thoroughly vomitingand the stomach has become quieted give another port ion o f theant idote. But above all things give an emetic as soon as possib le , as life may depend on a prompt and thorough cleansing out
o f the stomach.
Po isons—Mineral and Vegetab le.- Arsenlc (Ratsbane. )—l e
an emet ic ; then the white (albumen) o f eggs,lime water , chalk
and water or calcined magnesia and the preparations o f iron .
particular ly hydrate.
A lcoho l.—Give an emet ic ; then dash co ld water on the headand give ammonia (spir its o f hartshorn) .
Belladonna (Henbane) .—Give an emetic ; then plenty o f vinegar and water or lemonade.
Co rrosive 8ub l imate.—Give a strong so lut ion o f pearlash o r
Psbiishers’ Appendix to Medical Depar tment. 243
salaratus i f at hand ; if not at band, give the white of eggs or
wheat flour and water freely and then give an emet ic.
O reosote.—G ive the white o f eggs and then an emet ic.
Laudanum.—Same as opium , which see.
Mushrooms, when po isonoua—Give an emet ic, than vinegar
and water , or either , f reely.
Mur iat lc Acid —G ive an emet ic, then calcined magnesia or
soda and water , or salaratus and water, or any alkali.Nit ric Acid (aqua fo rt is) .—Same as muriatic acid.
N itrate of Potash (Nitre Saltpetre) .—G ive an emet ic, then
sweet o i l or fiaxseed tea or milk and water freely.
Nltrate of Si lver (Lunar Caust lc) .—G ive a strong so lut ion o f
common salt and then an emet ic.
Nux Vomlca.—G ive an emet ic, then brandy.
O pium—G ive an emet ic, then strong co ffee and acid drinksand dash co ld water on the head.
O xalic Acid —Give an emetic, then chalk or magnesia or
soap and water free ly, or these first and then an emetic.
Prusslc Acid —Give an emet ic, or first give soda and water orsalaratus and water , or any alkali , and then gi ve an emeticand pour acetate o f potash and common salt , disso lved in water ,on the head and spine.
Sulphuric Acid .— 8ame as mur iat ic acid.
Strychnlne.—Give an emetic, then o i l, lard o r fresh butter
and gum camphor in almond mixture or pounded and mixedwi th warm water.
Tobacco.—Give an emetic, then stringent teas and then
st imulants.
For the fo llowing po isons emetics are not recommended :Snake BIte.
— I f the bite is on a limb instantly tie a cordt ight ly above the part bitten and then apply a cupping glass on
the bite and hate i t with spir its o f hartshorn. Take a dose ofsweet o il, drink spirits freely and take a tablespoonful of thejuice of the tops o f green hoarhound three time a day .
A lkalien—Give ginger .
Ammonia.—Give lemon juice or ginger , then milk and water
or fiaxseed tea.
Carbonic Gan—Remove the patient to the open air and dashco ld water on the head and body ; ho ld hartshorn to the nose
and at the same t ime rub the chest briskly.
Lead , White Lead or Sugar of Lead .—Give alum , castor o il
and E psom salts.
Tartar Emet ic.—Give tea made out o f galls, Peruvian bark or
white oak bark freely.
Verd igris.—Give the whites o f eggs and water freely.
White Vlt rloL—Give milk and water freely.
Mit re—Nit rate o f Potassa (an acid mineral po ison) .—Symptoms.
—When taken in doses of half an ounce to an ounce, whichhas too frequently happened from the salt being so ld by mistake for sulphate o f soda, i t excites nausea,
vomit ing and hypercatharsis, bloody stoo ls, excruciat ing tormina of the lowerbowels, the sensat ion of fire in the stomach, laborious respira
244 Dr. Chase ’
s Recipes.
tion, cold extremit ies, syncope, convulsions and sometimes death.I f the patient live he may remain paralyt ic.
Treatment—E mpty the stomach and dilute freely with milkand bland demulcents, opium and aromatics. Give plenty offlour and water o r linseed o i l.
Chlo ride of T im—A corrosive metallic po ison.
Symptoms.— An austere, metallic taste, constrict ion of the
gullet, impeded respirat ion, vio lent vomit ing, with cramp of the
stomach and excruciating co lic pains, convulsions, sometimesparalysis and death.
T reatment — Drink copiously o f milk, which appears to de
compose the chlor ide ; then excite vomiting by large draughts o f
tepid water ; warm water bath ; administer Opiates.
Chlo r ide of Ant imony (Butter of Ant lmony ) .—This is a hi ghlyco rrosive , po isonous liquid , varying from a light yellow to a dark
red co lor .
Symptoms.— Severe vomit ing , cramps, faintness, purging, col
i cky pains, etc.
T reatment —Give plenty o f strong tea or an infusion of oakbark , elm, sloe, currant or blackberry bark or leaves.
Carbonate of Lead .— Ah astr ingent metallic po ison.
Symptoms.— O bst inate cost iveness ; vio lent co lic, with re
t ract ion o f the abdomen ; vomiting ; the pulse small and hard ;labor ious breathing and tremors ; the gums assume a blue t inge.
T reatment — Administer cathart ics, part icular ly castor o il
and sulphate o f magnesia combined with opium or extract o f
hyoscyamus ; use the warm bath and throw up repeatedly inject ions o f mutton bro th and demulcents. The pat ient should dilutevery f reely with mucilaginous liquids. Some
,alkaline sulphate,
mixed w ith vinegar or some weak vegetable acid , such as lemonjuice, will prove highly useful . E met ics and the stomach-pumpshould also be employed . When convalescent he should livealmost ent irely on a milk diet . I f paralysis of the limbs continue
it should be treated with strychnia.
As the symptoms produced by po isoning by lead put on one
o f the three forms, irritant po isoning , lead co lic and paralysis,our treatment must be governed acco rdingly. In cases o f irritantpo isoning we should immediately administer dilutants ho lding inso lut ion some sulphate, as o f soda, magnesia or potassia, so thata sulphate o f lead may be formed . Vomit ing should be excitedby sulphate o f zinc, t ickling the throat , or the contents o f the
stomach may be evacuated by the stomach-pump. In lead co licthe best remedy is alum, though it is generally treated success
fully by means o f purgatives and opiates, with venesect ion.
leeching. etc. I n lead palsy strychnine is one of the bestremedies.
The act ion of acetate o f lead and of red oxide of lead or
litharge on the animal economy is nearly the same as that of
the carbonate o f lead ; consequently the above observat ionsapply to all the salts o f lead , which , as I have already said. ar
e
converted into the carbonate after being taken into the stomachN it rate of Si lver.
— A co rrosive , metallic po ison.
Symptoms.- Near ly the same as those produced by corrosive
246 Dr. Chase’s Recipes.
Phosphorous (Phosphorous) .—A corrosive poison.
Symptoms—Phosphorous, taken even in moderate quantit ies,produces immediate death , and as i t has been exhibited as a
remedy in this manner it may prove po isonous. The symptomsare vio lent pain in the stomach, with a hot alliaceous taste inthe mouth ; great excitement of the arterial system and horribleconvulsions, which are the forerunners of death.
Treatment —Dilute largely, so as to fill the stomach withliquid , by which the combust ion of the phosphorous is impededand vomit ing induced without increasing the irr itation o f the
stomach .
Magnesia, mixed with the fluid, neutralizes the acid . Givechalk or even whit ing or even flour , st irred in. Give no o i l or
fat of any description.
Ratt lesnake Po ison.—Symptoms.
—Quick pulse, impededrespiration, sudden depression o f strength in the wounded limbextending over the who le body ; convulsions; death.
Treatment .—Tie a handkerchief or rope very t ight above thebitten part ; suct ion o f the wound ; the applicat ion o f cuppingglasses ; cauter ization by hot irons or caust ics. A dminister lnternally ammonia, o live o il and whisky.
Nux Vomica.—Symptoms.—sensat ion of inebriety, dizziness,
twitching o f the muscles o f the mouth , st iffness o f the arms and
limbs, extreme d ifilculty o f breathing , with excruciating pain.
T reatment .— E'vacuate the stomach and bowels and then
d ilute freely wi th vinegar and water and other acidulous drinks ;co ld baths,
strong co ffee , tannin , purgatives, spirits of camphor .
Laudanum.—Symptoms.
— Stupor . pulse small . weak and ir
regular ; skin warm and livid , pupils contracted in the ear lystage, smell o f opium in the breath .
T reatment .—Co ld effusions to the head , strong co ifee, tannicacid , sulphate o f zinc. Keep the pat ient in cont inual mot ion ;flap the surface o f the body with wet towels.
Co lchicum (Mead ow Saffron) .— An acro -narcot ic po ison, d e
riving its powers from colchici .Symptoms.
—Sickness and vomit ing, violent purging, rapidsinking o f the pulse and cold sweats.
T reatment .—E vacuate the contents o f the stomach with a
tablespoonful o f mustard and water . inject ions o f hot water .
blisters to the pi t o f the stomach . Rub the spine br iskly witha stimulating liniment . Co ld applicat ions to the head , after
wards cordial st imulants.
Verd igr is.—Symptoms.
— Co lic pains. constant vom i t ing and
purging, violent pains in the throat , with tension o f the epigas
tr ium. Indeed , all the symptoms o f irritant po isoning.
Treatment —Magnesia, carbonate o f soda and emet ic i f necessaxy.
Vermin Po lson.—Var ious powd ers for destruction of vermin,
etc contain arsenic and are frequent sources of po isoning .
The symptoms come on about half an hour after the dosehas been taken, and are : Nausea and burning pain in the stomach , violent vomiting, intense th irst . purging and pain in the
epigast ri um on pressure. The t reatment is to excite vomit ing
Publishers" Appendix to Med ical Department. 247
as much as possible by the administrat ion of a scruple of sul
phate o f zinc and ipecacuanha and plenty o f warm water , andto apply the stomach pump as soon as possible. The hyd ratedsesquioxide o f iron , given in large quant ities, is also useful , anda mixture of linseed meal , casto r o i l and water , made to the
consistency of mo lasses. may also be given to protect the
stomach.
Tartar Emet ic.—Tartar emetic has b een taken in mistake for
E psom salts.
Symptoma— A livi d countenance, vio lent pain in the stomach.
spasmodic contract ions o f the‘muscles, part icular ly o f the arms
and vio lent abdominal pains.
T reatment .—E xcite vomit ing, strong tea, quinine, gal l-nuts.
St ramonlumi—Symptomsa—Vomiting, gi ddiness, delir iumsomet imes furious madness, stupor , convulsions,
paralysis, co lt.sweats and death.
T reatment —Administer tannic acid , co ld effusions to the
head and strong co ffee. Keep the pat ient in cont inual motion ,
the surface o f the body being fiapped with wet towels.
Blue Vit r io l (Sulphate of Copper ) .—When taken i t causes
such severe vomit ing as to b e an ant ido te to itself . When thisis not effectual then pains in the abdomen, purging and convul
sions take place.
T reatment .— E ncourage vomit ing with warm water and givemi lk , flour and water, co ffee and white of egg.
Mur iat ic Acid—A corrosive mineral po ison.
Symptoms.— Sensation o f burning in the throat , the oesoph
agus and the stomach ; styptic taste in the mouth ; great thirst ;the eyes red and sparkling ; the pulse very frequent and tense ;the skin hot and d ry ; the tongue red and glazed ; the lips black ;vomit ing o f blood and yellow matter , having the pungent co loro f the acid ; co ld sweats, delirium and death. These are alsothe symptoms attending po isoning by any of the mineral acids ;but it is said by O rfila that when hydrochlor ic acid is the
po ison a thick white fume, o f a sharp , penetrating odor , similarto that exhaled by the acid , issues from the mouth .
Treatment —Administer calcined magnesia. fiaxseed tea, limeand demulcent drinks ; soapsuds. bicarbonate of soda.
Sulphuric Acid .—Symptoms— I ntense burning pain in the
throat , gullet and stomach . vomiting o f co ffee grounds mixedw ith shreds o f mucous and blood .
T reatment—Lime, magnesia. bicarbonate of soda, soapsuds.
infusion o f wood ashes, white of egg , o i l or any mild dilutent .
CantharldesF -Symptoms.—Nausea. vomiting and purging ; the
matter ejected in either case being frequently bloody and pur ulent , wr ithing collc, great heat and irritation o f the bladder and
ur inary organs.
T reatment—Coplous dilut ion with milk and demulcent fiui ds,the warm bath , opiate. fr icti ons ; camphor internally administeredand externally applied .
Co rrosive Sub limate.— Thls is a corrosive metallic po ison
Symptoms—An acrid , stypt ic, metallic taste, with the sensa
t ion o f fulness and burning in the throat : copious salivat ion.
248 Dr. Chase’s Recipes.
but not always; tearing pains of the stomach and intestinesnausea, frequent vomit ing of a fluid , occasionally mixed wi thblood ; diarrhea, convulsions and death.
T reatment—Give large quant ities of white o f egg, diluted inwater , in repeated doses. The albumen decomposes the corro
sit e sublimate and reduces i t to a state o f calomel , and the
protoxide, which , act ing on the bowels, carries itself o ff bypurging. The po ison is also reduced to calomel by a mixture o f
soap and the gluten O f wheat flour. The warm bath may alsobe employed ; and dur ing convalescence the pat ient should sub
sist altogether on broths, milk ad d demulcent fluids.
Creoso te.—Ah acrid po ison.
Symptoms— I t Operates as a powerful topical excitant , caus
ing inflammat ion o f the t issue W i th which i t comes in contact
and destroying life by the nervous sympathy i t induces.
T reatment— Administer freely white o f eggs, then give directemet ics. The prostration is to be counteracted by ammoni a and
o ther st imulants, Oleaginous and mucilaginous dr inks.
Carbonic Acid Gan—This gas is o f ten extricated by burningcharcoal in close rooms, so as to produce suspended animat ionand death . As i t is also very heavy, it remains in fermentingvats and beer cellars long after the liquor has been drawn o ff
at
;removed , so as to destroy indivi duals who incautiously enter
em.
Symptoms—G reat drowsiness, dimeni i respirat ion. The feat
ures appear swollen and the face bluish , as in cases o f strangu
lat ion.
T reatment—Remove the pat ient into the Open air and placehim on his back, with his head elevated ; dash co ld water overthe body and inflate the lungs with common air by means of
bellows, or according to the d irections laid down in the art icleon drowning.
A rsenic—A rsenious Acid .—A corrosive mineral po ison.
Symptoms—Metallic, austere taste, constant spitt ing of sal
iva, constr iction O f the pharynx and gullet , nausea and vomit ing,
sometimes O f a brown, mucous matter , a sensat ion o f great heatin the threat, severe pain in the stomach , severe gr iping and
purging, difficult breathing , prostrat ion of the strength and
paralysis O f the feet and hands, delirium , convulsions, blood yur ine and death .
T reatment— I f vomiting does not already exist as a directeffect of the po ison, administer sulphate o f zinc and linseed tea.
When sulphate o f zinc cannot be procured administer two tea
spoonfuls o f mustard in a glass o f water . Give lime water ,
large draughts o f o i l, sugar and water , charcoal , chalk and , i f a
d rug store is near , procure hydrated sesquioxide o f iron and ad
minister about one tablespoonful , adding about twenty drops o f
liquor ammonia to each dose , which may he often repeated .
Aconitef—Symptoms—Numbness at the po int of the tongue,
wi th a sensat ion of burning in the throat , fo llowed by tremorsand
"
it"
feeling O f co ldness in those parts, sickness and vi o lentvomiting, gi ddiness, co ld sweats, delir ium and convulsions,which terminate in death .
250 Dr . Chase's Recipes.
Strychnlaa—Symptoms—This is lockjaw ; the body is bentbackward like a how, so as to rest on the feet and head only.
T reatment— Empty the stomach by an emet ic, then gi ve lino
seed tea, barley water and laudanum to relieve the spasms ;abou t thirty d rO ps o f the t incture to an adult . Give plenty of
powdered charcoal suspended in water . I f the spasms have setin chloro fo rm should be given or large doses o f chloral .Chlo ro fo rmf
—In threatened death from chloro form the tongueshould be immediately pulled forward with hooked forceps andthe stomach fo rcibly pressed up ; art ificial respiration should bereso rted to without delay and galvanism ; the patient should beplaced in a curr ent O f co ld ai r and the chest and extremitiesdapped with a wet towel . The head . i f the face is pale , shouldbe lowered ; i f turgid should be raised . A rt ificial respirat ionshould be kept up for a long per iod , even after all appearance of
life has ceased.
Po isonous Insects (Tarantula, Sco rpion, Hornet , Wasp, See,Gnat , Gad -Ply , Sand -Fly ,
— In general , the st ing or bite o f
these insects occasions only a slight degree of pain and swelling ; but occasionally the symptoms are more vio lent and sickness , fever , and occasionally death , result in consequence.
Treatment—Ammonia and o i l may be rubbed on the affected
part and a piece o f rag mo istened in the same, or in salt and
water, may be applied t ill the pain is removed. Small doses o f
spirits o f ammonia may also be given internally , with warmd i lutents or wine and water . The st ing may o ften be removedby making pressure over it with the barrel o f a small watchkey .
RULES FOR ADMINISTERING MEDICINES.
HAVING RE FE RENC E TO AGE AND SEX.
For an adult (a person of forty years) the dose of commonmedicines is allowed to be about one drachm , sixty grains ; thoseat twenty years, two -thirds o f one drachm, forty grains ; those at
thirteen years. one-half drachm , thirty grains ; those at sevenyears, one
-third drachm , twenty grains ; those at four years, onefourth drachm , fifteen grains ; those at three years. one-sixthdrachm , ten grains ; those at two years, one-eighth drachm ,
seven to eight grains ; those at one year , one-twelfth drachm ,
five grains.
For babes under one year the dose should go down by months,at about the same rate as by years for those over a year .
Again, for persons in advanced life , say from sixty years,the
dose must begin to lessen about five grains, and from that on
five grains for each addit ional ten years.
Females, however , need a little less generally than males.
The above rules ho ld good in all medicines, except castor O il ,the propo rt ion o f which cannot be reduced so much, and opiumand its var ious preparat ions, which must be red I iced generally ina little greater proportion.
O ne pound (ih. ) contains 12 ounces.
ME DICAL ABBREVIATIO NS, WE IGHTS AND MEASURE S.
O ne ounce (oz. ) contains 8 drachms.
O ne drachm (d r . ) contains 8 scruples.
O ne Scruple (scru. ) contains 20 grains (gin) .q uid Measure.
O ne pint contains 16 fluid ozs. , 4 gills.
O ne ounce contains 8 fluid drs 54 gill.O ne tablespoon contains about half a fluid ounce.
O ne teaspoon contains about one fluid drachm.
Sixty drops make about one teaspoon.
Whenever a tea or tablespoon is ment ioned i t means the
same as i t would to say spoonful ; the same o f cup, in fluidmeasure ; but in d ry measures where a spoon or spoonful isment ioned the design is that the spoon should be taken up modarately rounding unless otherwise ment ioned.
EXPU NATION O F TECHNICAL TERMS FOUND INMEDICAL WO RKS;
A bdomen—The lower front part o f the body.
A romat ic—Spicy and f ragrant drugs used to prevent gripeing O fd rast ic purgatives.
Aper ient—A gent le laxative or purgat ive.
Acidity—Sourness. Acid s neutralize alkalies.
A lkaline—Having the proper ties o f alkali . A lkalies neutralizeacids.
Antacid—Medicines which neut ralize acids.
Ant i— Being prefixed to any wo rd signifies against .Antiscorbutic—A lterat ives for scro fula ; blood purifiers.A nt isyphi lli tic—R emedy for venereal diseases.
A lbus—White,hence whites ; huor albus.
Ant isialagogue— Remedy for salivat ion.
Ant isceptic— That which will prevent putrefact ion.
Ant iphlogistic— Remedy for fever and inflammat ion.
Ant ispasmodic—Remedy fo r spasms, cramps o r convulsions.
anod yne—A medicine which will allay pain and produce sleepi
ness.
A lterative—Medicines which will gradually restore healthyaction.
A stringent—Medicines which constringe, draw up sur faces withwhich they come in contact ; used in flooding, diarrhea,
whites, etc.
Abscess— A cavity containing pus.
A nemia—W ithout blood , more proper ly blood without i ts pro
port ion o f iron , which gives i t the br ight red .
A lvine— R elating to the intestines.
A liment— Any kind O f food .
A limentary Canal— The ent ire passage through the who le intest ines from mouth to anus ; the passage for the ailment.
A lbumen— An element found in bo th animal and vegetable sub
stances, constitut ing the chief part o f the white o f eggs.
Antimonial— Medicines containing ant imony.
A nus— The external opening o f the rectum , lower intest ine.
Ant iperiodic— That which cures periodic diseases, as ague, ln
termittent fevers.
A ntidote— An Opposing med icines,used chiefly against po ison.
Adult— A person o f full growth .
Aqua— Water .
Aqua Ammonia—Water o f ammonia.
Ameno rrhea— Absence o f the menses.
Antiemetic—That which will stop vomit ing ; against emesis.
A rsenic— A metal , the oxide o f which is arsenious acid, commouly called ratsbane.
2 54 Dr. Chase’s Recipes.
Diaphoretics—Medicines which aid o r produce perspiration.
Decoction—To prepare by bo iling.
Dentifrice—A preparat ion to cleanse the teeth.
Defecation—To pass the feces, to go to stoo l.Dentit ion— Act or process of cutt ing teeth.
Desiccat ion—To d ry ,act of drying.
Demulcent—Mucilaginous, as flaxseed and gum arabic.
Dermo id—Resembling or relat ing to the skin.
Detergents—C leansing medicines, as laxatives and purgat ives.
D iagnosis—To discriminate disease.
Diaphragm—Mid rifi .
Diarrhea— lo oseness of the bowels.
Digest—A ssimilat ion or conversion o f food into chyme—to pre
pare medicines with continued , gentle heat.Discutient— A medicine which will scatter or drive away tumors.
Diuret ic—That which increases the amount o f urine.
Di luted— Reduced with water, as diluted alcoho l , half alcoholand half water .
Digitalis—Foxg love. a narcotic.
Dorsal—Having reference to the back.
Douche—A dash or stream upon any part.Drachm—Sixty grains, a teaspoonful or a teaspoon o f .Dulcamara— The bitter-sweet , or woody nightshade.
Dyspepsia—Dlmcult digest ion.
Dysphonia—Dimculty in speaking.
Dysuria—Dimcult or painful urinat ion.
E au—Water .
E au de Co logne—Co logne water.E bulit ion—To bo il.E clectic—TO choose.
E clectic Physician—O ne who professes to be liberal in views; lndependent o f party and who favors progress and reform in
medicine.
E ffervesce—TO foam .
E filorescence—Redness of the general surface.
E ffete—Worn out , waste matter.E later ium—Fruit of the wild cucumber , a hyd rogogue.
E lectuary—Medicine prepared at the consistency o f honey.
E lixir- A t incture prepared with more than one art icle.
E mesis—The act of vomiting.
Emet ic—Medicines which produce emesis,vomiting.
E mmenagogue—A medicine which will ai d or bring on menses.
Emo llients—Softening and screening medicines, slippery -elmbark , flaxseed , gums, etc.
Emulsion—Mucilage from the emo llients.
Ennui—Lassitude , dullness of spirit , disgust of condition, etc.
E pi—A bove o r over .
Epidermis—O uter skin.
Epigastr ium—Region o f the pit of the stomach .
E pilepsy—Convulsion fits, with loss o f sense for the t ime, foaming at the mouth and stupor .
Publishers’
A ppend ix to Med ical Department. 2 55
E piglott is—Trap-door cart ilage at the root of the tongue, preventing food or fluid from entering the windpipe.
E pistaxis—Nose bleed.
E rgo t—Spurred rye.
E ructat ion— Raising wind from the stomach, belching .
E rupt ion— P imples or blotches on the skin, or pustules fromsmall-pox.
Ehchar—A slough on the sur face.
E scharot ich -That which will destroy the flesh.
E ssent ial—Having reference to essences made from essent ialOils and alcoho l.
E ther—A vo lat i le fluid .
E ther ial O i l—Vo lat ile o i l.
E ustachian Tube—A tube leading from the side o f the throat tothe internal ear .
E version—Turning inside out .
E vacuation—TO discharge by stoo l, to haste away. (See the re
marks in the body of the work on
E vaporat ion—To escape in vapor .
E xacerbat ion—Vio lent increase in disease.
E xanthemata—E rupt ive disease, as small-pox, scarlet fever ,
measles, etc.
E xcrement— The feces, that which passes by stoo l .
E xcretion—That which is thrown O ff , become useless.
E xcoriat ion— Abrasion, to bruise the skin.
mhalents—Vessels which throw out fluid upon the external orinternal surface o f the body.
E xpectorants - That which produces or aids a discharge o f
mucus from the bronchial tubes o r f rom the lungs.
E xcision— TO cut O ff an extremity.
E xtremity—Applied to the arms and legs, called upper and lowerextremit ies.
E xternat ion— To cut out or to remove a part .
E xtract— To take out , as a too th , to extract a ball or any foreign
substance from a wound ; an act ive principle obtainedfrom vegetables.
E xpress— TO press out juices.
E xcrescence—An unnatural growth .
E xtravasat ion—A co llection o f blood into a cavi ty , o r under the
skin.
Facial—Belonging to or having reference to the face.
Farina—Meal or flour f rom vegetables.
Farcy—A disease o f the lymphat ic vessels in the skin of the
flanks o f a horse.
Fauces—The pharynx and back part o f the mouth.
Fascicular—A bundle,in bundles.
Feces—That which passes by stoo l .Febr ile—Having reference to fevers.
Febrifuge—Medicines to drive away fever , producing perspira
tion.
Felon—A deep abscess o f the finger , involving the bone, because
under the periosteum , the membrane which covers the
bone.
2 56 Dr . Chase’s Recipes.
Femuth The thigh bone.
Femoral—Relating to the thigh bone.
Ferment—To oxidize, to efiervesce, to work, as empty ings,beer ,wine, cider , etc.
Fermentation— TO sour , to decompose, both heat and mo isturebeing necessary to keep i t up.
Ferr i Limatura— I ron fi lings, very valuable in female debil i tyand for males of a weak habit of body.
Ferrum— I ron.
Fever—That which old schoo l physicians call a disease,whilst
another class (the Thompsonians) say i t is an effort o f na
ture to throw o ff disease ; but E clect ics take it as an indicat ion that the circulat ing medium is not regular , and go
to work at once to equalize the circulat ion by the use o f
diaphoret ics, combined with tonics and detergents. whichsoon sets all to r ights, for fever and perspirat ion cannot
long exist together .
Fi lterb To strain through paper made for that purpose.
Fibre—A very small thread-like substance o f animal or vege
table matter .
Fibula—The smallest bone of the leg below the knee.
Fistula—An ulcer .
Flaccid—Flabby, so ft , relaxed .
Flabby—Loose and soft to the touch.
Flatus—To inflate the stomach or bowels with gas.
Fluoric Acid—A fluid obtained f rom the fluor spar cut with sul
phuric acid.
fl atulence—Gas in the stomach.
Flooding—Uterine hemorrhage .
Fluor—An increased discharge, to flow.
Fluor Spar—Fluoride of calcium.
Fluor A lbus—White flow, leucorrhea, whites, etc.
Flux— TO flow, diarrhea.
Formula—Medical prescr ipt ion .
Frict ion—Rubbing with the d ry hand or d ry , coarse cloth.
Fulminat ing Powderh An explosive preparation used in fire
works.
Fumigate—To smoke a room or any art icle needing to b e
cleansed .
Funct ion—The part icular act ion of an o rgan , as the funct ion o f
the stomach , liver , lungs, heart , etc.
Fundament—The anus.
Fungus— Spongy flesh in wounds, proud flesh , a so ft cancer
which bleeds upon touching its broken sur face.
Fusion— To fuse , to melt .Furor—Very vio lent delirium , not accompanied by fever .
Galbanum—A resinous gum from a genus o f plants.
Genus—Family o f plants, a group all o f a class or nature.
Gall—Biles.
Gall Bladder—A bag which receives the gall , or bile , throughducts f rom the liver , deliver ing it to the stomach in healththrough the duct called communis cho ledochus.
258 D r . Chase’s Recipes.
Griping—Gr inding pain in the stomach or bowels.
Gutta—O ne drop , drops.
Gutta Percha—Dr ied juice o f a genus O f trees Isonandra gutta.
Guttural— Relat ing to the throat .Gymnasium—A place for sport ive exercise which is very valu
able to those who cannot or will not take exercise for the
sake O f do llars and cents.
Gypsum—Sulphate of lime, more commonly called 1 laster o f
paris, because first introduced f rom that place.
Habit—Good or bad habit , const itutionally or prejudicially pre
disposed to do some part icular thing ; medica lly , as cone
sumptive habit , rheumatic habit , etc.
Hema—Blood , prefixed to other words.
Hematemesis— Hemorrhage from the stomach.
Hematur ia—H emorrhage from the bladder.Hemoptysis—Hemorrhage from the lungs.
Hemorrho ids—Piles, bleeding piles.
Henbane—Hyoscyamus.
Hereditary—Disease from parents.
Hernia— Rupture, which permits a part of the bowel to protrude.
Herpes—Disease o f the skin.
H iera Piers—A medicine containing aloes.
Humerus—The single bone o f the upper arm.
Humeral— Pertai r . .ng to the arm.
Humors—The fluids of the body, excluding the blood.
Hydragogues—Medicines which produce watery discharges, usedin dropsy, as elater ium.
Hydrargyrum—Metallic mercury, quicksilver , doctors’ name forcalomel.
Hydrocyanic Acid— Prussic Acid , nothing more po isonous.
H yd rofluor ic Acid—Same as fluor ic acid .
Hygea—Health.
Hygiene—Preserving health by diet and o ther precaut ions.
Hypo—Signifles low, a low state o f health , more annoying to thesufferers than to their fr iends, who are constantly boringthem about i t ; called hysterics in women (from hysteria,
the womb or uterus) , but blues only , when i t gets ho ldO f men ; they come from the same cause, general debi lity ;takes a strong remedy , iron, as medicine.
Hypoglott is— Under the tongue.
Hysteria— The uterus (womb) , also disease, depending upon or
caused by uter ine ir regu larit ies.
Hyster it is— lnflammation o f the uterus.
Ichor—An acri d , bit ing . watery discharge from ulcers, o f ten cor
roding, eat ing the surface.
Icterus—Jaundice , a bilious disease, which shows itself by yel
lowness o f the eyes and skin.
icterus A lbus— Chlo rosis, whites, etc.
ignition— TO catch on fi re. f rom ignis, fire.
liens—Co lic in the small intest ines.
li lac—Situated near the flank .
I lia: R egion— Sides of the abdomen between . the ribs and the
.O ighs.
Publishers’ Appendix to Medical Department. 259
imbecile—O ne of weak mind , imbecillty .
Imbibe—TO absorb, to drink.
lmbricate—To over lap, as t iles on a house.Immerse—To plunge under water .
Immobile—Immovable, as stifi jo ints.
Imperforate—Without a natural opening.
Impervious—C losed against water .
Impetigo—Tetter .
Imponderable—Not having weight , light or electricity .
impover ished— E xhausted vitality.
Impotence—Steri lity, not being able to produce.
impregnation—The act of producing.
Incision—TO cut .
lncombust ible—Incapability of being burned .
I ncompat ibles—Med lcines which ought not to be mixed or
together .
Incont inence—Not being able to ho ld the natural excretions.
I nco rporate—TO mix medicines together .
Incubat ion—To hatch eggs, slow development O f d isease.
Indication— That which shows what ought to be done.
indigenous—Peculiar ity O f a country, o r o f a small section of
count ry , applied to disease, plants, etc.
Indigestion— Dyspepsia.
Indo lent— Slow in progress, applied to ulcers and tumors whichare slow and with but litt le or no pain.
Indurat ion— Hardening o f any part of the system by d isease.
Infect ious—Communicable disease from one to another .
Infirmary—Where medicines are distributed gratuitously to thepoor , but more recent ly some physicians have got to calling their ofllces inflrmaries.
Inflammat ion—A ttended with heat , redness, swelling, tendernessand Often with throbbing.
Inflatus—To d istend , to blow up with wind , or to fill up withgas, as the stomach , bowels, etc.
Influenza—A disease afiecting the nostri ls, throat , etc at a
catarrhal nature.
Infusion—Medicines prepared by steeping in water , not to bo i l.inguinal— In the gro in.
Ingredient—O ne art icle o f a compound mixture.
Inhalat ion—To draw in the breath .
Injection—Any prepart ion to be introduced by the rectum.
Inorganic—Matter not having organs all alike, as metals.
Insanity—Derangement o f the mind .
Insert ion—The attachment o f muscles and tendons to the bones,which they move by contract ion.
Inspirat ion—The act o f drawing in the breath.
Inspissat ion— To thicken by bo iling, to make what is called theconcentrated extracts, desiccation.
Instinct— An invo luntary act ion, as closing the eyeli ds, b reath“
ing , etc. ,natural perception of animals.
Integument—A covering, the skin.
Inter—A prefix denot ing between.
lntercostal—Between the ribs.
260 Dr. Chase’s Recipes.
Intermission—Time between paroxysms of fever or another d ih
Intermi ttent Fever—Fever which comes on at regular periods,between which periods there is litt le and sometimes no
fever , an interval.Internal—Upon the inside.
Interosseous—Between the bones.
Interval—The per iod between the paroxysms of per iodical d iecases, as ague, etc.
Intestines—The contents o f the abdomen.
Intestinal Canal—Embracing the duodenum (the first divisionbelow the stomach ) , the jejunum (the second division of
the small intest ines) , the ileum (the third and longest portion of the small intest ines) , the secum (the first port ionof the large intest ine) , the colon (the large intestine) ,and the rectum (the lower trap door ) .
Intolerance—In medicine,applied to the eye, as into lerance of
light ; to the stomach, as int olerance O f food .
Inversio Uxeri—Inversion o f the uterus.
Inversion—To turn the inside out.
Irreducihle -Applied to hernia and to jo ints which have been
put out and cannot be put back to their place.
Ischur ia—Not being able to pass the urine.
Issue—Sore made as a counter-irritant , to draw irri tat ion froma diseased part.
ltch—Psora, scab ies, a catching eruption of the skin.
I t is—An addition to a word denot ing inflammation, as pleur itis,Ivory B lack—Animal charcoal.Jaundice—A disease caused by the inact ivi ty o f the liver or
ducts leading from it .
Jelly—Gelat ine in a fluid state, as applied to medicine.
Jesuits Bark—First name of Peruvian bark from its having beend iscovered by Jesuit missionar ies.
Juglar—Applied to veins of the throat .Jujube—Ah E ast India fruit , something like a plum, used in
coughs, but of doub tful reputat ion.
Kali—Potash.
Kelp—Ashes of seaweed .
Knot—Surgeons t ie their knot by passing the thread twicethrough the loop, which prevents slipping.
Labia—Lips.
Labia Pudendi—Lips, or sides of the vulva.
Labial—O f or belonging to the lips.
Labor—Child birth, parturition.
Laboratory—A place o f chemical experiments or operations.(See frontispiece) .
la ncinat ing—Sharp , piercing , as lancinating pain.
Laryngeal—O i the larynx.
Larynx—The upper part O f the throat .
Laryngi tis— Inflammation o f the throat .In tent—H idden, as latent heat ; see the remarks connected with
steam boiler explosion.
262 Dr. Chase’s Recipes.
Materia Medics—The science of medicine and medical combi
Maturation—Formation of pus, unhealthy matter.Matrix—The womb.
Meconium—The first passages af ter b irth.
Medical—Relating to medicine.
Medicated—Having medicine in i ts preparation.
Membrane—Ai thin lining or cover ing , skin-like, as the peritoneum, which lines the cavity of the bowels and covers the
intest ines, and the per iosteum, membrane, which covers
the bones, etc.Medicament—A remedy. hence medicamentuin, the Weich rem
edy for every d isease.Medicinal—Having medical properties.Medullary—l e marrow. brain-like.Mel—Honey.Menstruat ion—Monthly flow.
Mentha Plperi ta—Peppermint.Median—The middle.
Mellifluous—Flowing with honey, sweetness. delicious, akin toluscious, jui cy, mellowness.
Menorrhag ia—E xcessive flooding.
Micturi tion—To urinate, to pass the urinc.
Midwifery—A rt of assist ing at child birth.
Minim—A bout one drop, one-sixt ieth of a fluid drachm.
Minimum—The smallest. the smallest does, the Opposite O fmaximum.
Modus O perandi—The way in which med icines act, applicablealso to any act ion, the way of doing i t.
Morbid—Unhealthy.Morbus— Ai
l
disease ; hence cho lera morbus,d isease of the
bowe s.
Mordant—That which fastens the co lors in dyeing, as alum ,
cream o f tartar , argal , vitr io ls, tin. liquor, etc.
Mucus—Animal mucilage.
Mucus Membrane—See remarks under the head of “Inflamma.
t ion,
”in the body O f the work.
Mucilage— l! watery so lut ion of gum, or elm bark. etc.
Mur iat ic—Having reference to sea salt.Mur iat ic Acid—Marine acid, Often called hydrochloric acid.Muscle—A bundle of fibers.
Muscular—Having reference to the muscles, strongly built.Myrrh—A resinous gum.
Narcot ic—Stupefy ing medicines, producing sleep.
Nares— The nostr ils.
Nasal—O f the nose.
Nausea—Sickness o f the stomach. may increase until vomi tingtakes place, or i t may not.
Nauseant—That which produces nausea.
Navel—Center of the abdomen.
Necrosis—Death O f a bone.
lienb ros—The kidney .
Medical Department. 263
Nephritis—milammation of the kidney or kidneys.Nervous—many excited.
Nervine—That which will allay or soothe nervous exci tement.Neuralgia—Pain in nerves.
N iter—Saltpeter .
Nocturnal—O ccurring in the night .N itrate—N itric acid combined with alkalies or
Normal— In a natural health condi t ion.
Nostrum—A medical preparation.
Nothus—Spurious, illegi timate, a bastard.
Nudusv - Nude, without clothing.
Nutr it ion—Nourishment.Nutritious—Nour ishing.
O besity—Corpulence, excess of fat or flesh.
O bstetr ics—The science o f midwifery .
O chre—An ore of iron.
O culus—The eye.
O culist—Ah eye doctor.O leaginous—Ah o ily substance.
O mentum—The caul , peri taneal covering of the intestines.
O pacity—To obstruct light.O paque—Not transparent, inab ility to see through it.
O pthalmos—The eye.
O pthalmia—Disease of the eye, inflammation of the eye.
O piate—An anodyne.
O rgan—A part of the body which has a certain work to performcalled the function of organs, as the stomach, lungs,womb
,etc.
O rganic—Bodies made up of organs.
O rganism—Vital organization.
O rganized— Furnished with life.
O rgasm—The closing excitement of sexual connecti on.
O r igin— The po int of commencement.O rifice—An Opening.
O s Tince—Mouth of the womb , or uterus.
Gaseous—A bony substance.
O ssiflcat ion—To become bone ; from eat, or osteo, a bone or likea bone.
0 stalgla—Pain in a bone.
O steoma—Tumor , like bone.
O st i tis—Infiammation o f a bone or bones.O tic—Having reference to the ear.
O tit is—lnilammat ion of the ear .
O to rrhea—Discharge from the ear .
O va—An egg , made up of litt le eggs.
O varia—Testes ; most generally applied to the female : femaletestes, two egg-shaped bodies (made up of little part icles,or eggs) having an attachment to the uterus in the broadligaments which support that organ, having tubes or ductsopening f rom them into the uterus called Fal lopiantubes from the man’
s name who first gave a descript ionof them . O ne of these parti cles is thrown ofl at each menstrual iiow.
264 Dr. Chase’
s Recipes.
O vi parous—Birds or any animals that produce theirfrom eggs or by eggs.
O vum—Ah egg.
O xalic Acid—An acid found in sorrel , very po isonous.
O xid'e—A combinat ion o f oxygen with a metal or fluid , as
oxygen combining with vinegar fluid forms vinegar , oxygencombining with iron forms oxide of iron, rust o f iron ,
etc.
O xygen—O ne of the elements o f the ai r , an acidifying (souring )principle and an element (a part icle or part ) o f water .
O xymel—A preparation o f vinegar and honey from me], honey .
O zena—Feted ulcer o f the nose, or fet id discharge from the nose.
Pabq m—Food ; aliment .Pad—A cushion.
Palliative—To aflord relief only.
Palpitation—Unhealthy o r unnatural beat ing of the heart .Pan—‘As a prefix means all.
Panacea—Remedy for all diseases, consequently speaking ironleally any patent medicine.
Paralysis—Loss o f mo tion. numbpalsy .
Partus—Labor ; the young when brought forth.
Partur ition—Child birth .
Paroxysm—A fit o f disease occurring at certain per iods.
Periodical—O ccurr ing at a certain t ime.
Petal—A flower leaf , as rose leaves, etc.
Phthisis—A wast ing consumpt ion.
Pathos—A disease.
Pathology—The doct r ine o f disease.
Pectoral—Pertaining to the breast .Pediluvium— A foo t bath.
Pendulous—To hang down.
Penis—The male organ of generat ion.
Pepsine—A peculiar substance in the stomach which ai ds digest ion .
Pept ic—Digest ive, hence dyspept ic, not digest ing.
Perco lation—To run or draw through some substance. straining.
Premonitory—To gi ve a previous not ice, as premonito ry symptoms.
Peri— Around , a cover ing.
Per icardi um— A round the heart sac containing the hear t .Per icardit is— Inflammat ion o f the pericardium.
Per in—A testicle. male organs, co rresponding with testes, infemales ; with this d i if erence , however , that with malesthey are upon the outside, whilst with females they are
upon the inside of the body.
Per ineum—That part between the anus and organs o f generat iono r genitals.
Per ineal—Relat ing to the region o f the perineum .
Per iod—A certain t ime.
Per iodicity—Returning at a certain time.
Per iosteum—The membrane which covers all bones.
Perspect ive View—A s it appears to the eye at a certain d istance.Perturbat ion—To disturb.
Dr. Chere’
s Recipes.
Pulmonary—Relating to the lungs, as pulmonary balsam, pubmonic waters, etc.
Pelvis—A powder ; hence, pulverize, to make fine. All thesewords show how heavily we have drawn upon other lan
guages for our own ; consequently the necessity o f studying the Latin and Greek to properly understand ours.
Pupil—The dark circle in the eye.
Purgat ive—A gent le cathart ic.
Pas—Unhealthy matter .
'
Pustule—A slight elevation, having pus.Putrefact ion—To decompose by fermentation.
Putrid—Ro tton ; decommsed .
Pyro ligneous Acid—An acid obtained from wood ; the essence ofsmoke ; i f a little o f i t is put into a barrel with meat inthe brine i t smokes it without trouble. I think a gill tothe barrel sufficient , perhaps a little less will do . I t isobtained by insert ing an o ld gun-barrel or o ther irontube into a coal pit , near the bottom , when burning ; itcondenses in the tube and drops f rom the outer end into a
dish, then bott led for use.
Quassia—A bitter tonic ; the chips of the wood are used.
Rachis—me spine.
Rachi tis—Ri ckets, bending of the spine, and sometimes the longbones of the limbs ; may be also enlargement of the head ,bowels and the ends of the long bones.
Radius—The bone of the upper arm.
Radial—Having reference to the upper arm.
Radiated—Diverging from a center .
Radix—A roo t.
Ramus—A branch.
Ramiflcation—To branch out.
Rancidity- Rancid , stale ; applied to oil, fat, butter, etc.
Rash—A redness o f the skin in patches.
Ratsbane—Arsenious acid , arsenic.
Rattle—No ise of ai r passing through mucus, as in croup.
React ion—To return after recession.
Recession—Striking in the blood or disease, going to the internal organs.
Rectum—The lower port ion o f the intest ines.
Reducti on—To set a fracture or to return a hernia.
Ref rigerant—A coo ling medicine or dr ink.
Regimen—Regulation of diet and habits to preserve health or
to cure disease.
Relapse—Recurrence o f disease after an improved appearance,which is generally wo rse than the first attack.
Relaxation—Losing the healthy tone of any part or the wholesystem.
Replet ion—Fullness.
Reproduction—Generation, procreat ion.
Respiration—To breathe, including both inspiration and expirao
tion.
Reso lution—To return to health, applied to inflammations.
Retohing—Ah cflort to vomit.
Med ical Department.
Retention—Delay o f the natural passage o f the urine o r feces.
Revulsion— To draw away disease, as draughts, or blisters, irritating plasters. etc.
Rheumat ism— Inflammation O f the fibrous tissue, most ly confinedto the large jo ints.
Recini O leum—Castor o i l.
R igor—Co ldness. with shiver ing.
Rochelle Salts— A mixture o f tartarate o f potash and soda.
Rubefacients—Med lcines which cause redness o f the skin, as
mustard , rad d lsh leaves. etc.
Rupture—rHernia ; by some called a breach.
Sacchar ine—The propert ies o f sugar .
Saliva—The secretion o f the mouth , spitt le ; hence, salivat ion.
an increased flow O f saliva.
Salt— A compound o f acid with an alkali , o r metal.Saltpetre—N itrate o f po tash.
Salubrious—C limate favorable to health.
Sanat ive—A curative medicine.
Sanguls— Blood .
Sanguinious—Bloody ; sanguineous discharge , as bloody-flux.
Santonin— A powder obtained from worm-seed .
Sarcoma— A fleshy tumor , generally o f a cancerous nature.
Scabies— The itch.
Scirrhus— A hard tumo r , generally o f a cancerous nature.
Scro fula—A const itutional tendency to disease O f the glands.
Scrotum—The sac which encloses the testicles.
Sedative— To depress. the Opposite of st imulat ion.
Seidlitz— A village o f Bohemia ; hence, seidlitz powders, whicho r iginated at that place.
Sinapis—Mustard ; hence , sinapisms, mustard plasters.
Slough— Death o f a part , allowing i t to come out from the
healthy part .
Stimulant— A medicine calculated to excite an increased and
healthy act ion.
Styptic—To stop bleeding.
Snake-Roo t—Common or Virginia snake-root ; but black snakeroot is the black-cohosh.
Spasm—Cramp o r convulsion.
Specific—A remedy having a uniform action, producing health.
Sperm— Seminal fluid , now more Often called the semen, seed.
Spermatic—Having reference to the testicles or ovaries.
Spins—The backbone ; hence, spine.
Stitch—A spasmodic pain.
Stoma— The mouth .
Stomat itis— Infiammat ion o f the mouth.
Strangu lat ion—TO choke ; also applied to hernia which cannot
be red uced .
Sudor—Sweat ; hence. sudorlfic, to sweat.Sulphate—A combination with sulphuric acid.Sulphuric Acid—O il O f vitrio l.Suppression—An arrest o f a natural d ischarge.
Suppuration—To produce pus.
Dr . Chase’
s Recipes.
Sympathy—To be affected by the disease of another organ. as
sick headache from overloading the stomach.
Symptom—A sign o f disease.
Syncope—To swoon, fainting.
Syphilis—Disease from sexual connection with those who havevenerial disease.
Tannic Acid— An acid from oak bark , an astr ingent .Tartar ic Acid—An acid from cream of tartar, found in grapes.
Tenesmus—Difllculty and pain at stoo l , with a desire to go to
stoo l Often.
Tent- A ro ll o f lint or cloth to keep wounds Open unt il theyheal from the bottom.
Testes—Test icles.
Therapeutics—Re lating to a knowledge O f treating disease, the
curati ve act ion o f medicine.
Thorax—The chest.T ibia— The large bone o f the lower leg.
Tonslls -Glands on each side O f the throat .Trachea—The windpipe.
Translation—Disease go ing to some o ther organ.
Triturate—To rub into a powder.
Tumo r— An enlargement o f a port ion , usually of the externalparts .
U lna— Smail or underbone o f the arm.
Umbilicus— The naval .U reter—Duct leading from the kidney to the bladder .
Urethra—Duct leading out from the bladder .
Uterus— The womb .
Vagina— The passage from the womb to the vulva.
Venery— Sexual indulgence.
Vermifuge—Having the property to destroy worms.
Virus—Contagious po ison .
Vulva— E xternal Opening o f the female genitals.
Whites— Fluor albus.
Y east—The pr inciple o f fermentation .
Zincl Sulphas—Sulphate of Zinc, white vitr io l.
266 Dr . Chase’s Recipes.
so lved , add carrier’
s o il, 1 pt tallow, 6 lbs. ; lamp-b lack , 2 ozs. :mix thoroughly by heat .
This is a nice thing for o ld harness or carr iage tO ps, as wellas for boots and shoes. O r you can disso lve the rubber in theOil by setting them in rather a hot place for a day or two , and
save the expense o f camphene, as that is of no use only as a
so lvent to the rubber . There are those, however, who d o not
like to use the rubber , thinking i t rots the leather . Then use the
fo llowing :0. Water-Proof Paste Without R ib bon— Take tallow, 1 lb
beeswax, 34 lb castor or nests- foot Oil , 55 pt . , and lamp-black.
35 oz mix by heat . O r
7 . Nests-Foot O I I, brought to a proper consistence with a
little beeswax and tallow, co lo red with lamp-black, will be foundproof against snow or water .
8. Some, however , may prefer the fo llowing manner of pre
serving their boots and shoes, from a correspondent o f the Mechanlos' Gazette, but i f they d o the boots must be made large,
f rom the fact that the preparat ion has a tendency to shr ink theleather . He says : I have had only three pairs of boots for thelast six years (no shoes) , and I think I shall not require anymore the next six years to come. The reason is that I treat themin the fo llowing manner :
“I put 1 lb . o f tallow and lb . O f rosin in a pot on the fire ;
when melted and mixed , I warm the boots and apply the hot
stuff with a painter 's brush unt il neither the so le nor the upperwill soak in any more. I f i t is desired that the boo ts shouldimmediately take a po lish , disso lve 1 oz. of wax in spirits of
turpent ine. to which add a teaspoon of lamp-black. A day after
the boots have been treated with the tallow and rosin,rub over
them this wax in turpent ine, but not before the fire.
“Thus the exterio r will have a coat o f wax alone and will
shine like a mirro r . Tallow or any other grease becomes rancidand rots the st itching as well as the leather , but the rosin givesi t that ant isept ic quality which presen ce the who le. Boo ts and
shoes should he made so large as to admit o f wear ing corkso les. Cork is so bad a conductor o f heat that with it in the
boots the feet are always warm on the coldest stone floor .
9 . Black Varnish fo r E dge.— Take 98 per cent alcoho l, 1 pt
shellac,3 ozs. ; rosin , 2 ozs pine turpentine. 1 os. ; lamp-black,
14 os. ; mix, and when the gums are all cut , i t is ready to use.
But bear in mind that low proo f alcoho l will no t cut gums properly fo r any varnish.
This,applied to a boot or shoe edge with a brush, gi ves i t
the shining gloss resembling much o f the E astern work . I t is
also applicable to wood or cloth requiring a gloss after havingbeen painted .
10. Varnish fo r Harness, the Best in Use— Take 98 per cent
alcoho l,1 gal. ; white pine turpentine,
lbs gum shellac, l idlbs. ; Venice turpent ine, 1 gill. Let these stand in a jug in the
sun or by a stove unt il the gums are dissolved ; then add sweeto il, 1 gill , and lamp-black ,
2 ozs rub the lamp-black first with a
litt le of the varnish.
Tanner’
s and Shoe Department . 267
Thi s varnish is better than the old style , from the fact thati ts polish is as good and it does not crack when the harness istwisted or knocked about .
I f you wish a varnish for fair leather , make it as the above.
in a clean jug, but use no lamp-black. The pine turpent ine and
sweet o il make it pliable, yet not sticky.
TANN I NG, BLACKI NG AND FiNiSH i NG.—Process for Calf ,
Kip and Harness. in f rom Six to Thirty Days.-For a 12- ih. calf
skin take term-japonica,3 lbs common salt , 2 lbs alum, 1 lb
put these into a copper kettle with sumcient water to disso lvethe whole by bo iling.
The skin or skins will first be limed , haired and treated in
every way as for the old process. Then it will be put into a
vessel with sumcient water to cover i t , at which t ime you willput in one pint of the composit ion , st irr ing i t well . adding the
same amount each night and morning for three days, when you
will add the who le, handling two or three t imes daily all the t imetanning. You can cont inue to use the tanning l iquid by addinghalf the quanti ty each t ime o f new liquor and by keeping theseproport ions for any amount , and i f you desire to gi ve the leatherthe appearance of bark co lo r you will put in one pound o f Sici lysumac.
Kip skins will require about 20 days ; light horse hides fo rharness, 30 days, to make good leather , while calf skins will onlyrequire from 6 to 10 days at most . The japonica is put up in
large cakes o f about 150 pounds, and sells in common t imes at
about 4 cents per pound in New Yo rk .
Bryon Rose,a tanner , of Madison, O hio , says that one quart
o f o i l of vit rio l to 50 sides of leather , with the japonica and alumas above,
leaving out the salt , will very much improve i t . The
acid Opens the pores, quickening the process without injury tothe leather .
2. Canad ian Process.—The Canadians make four liquors in
using the japonica :The first liquor is made by disso lving, for 20 sides o f upper ,
15 lbs. o f terra japonica in suflicient water to cover the upperbeing tanned . The second liquor contains the same amount o fjaponica and 8 lb s. o f saltpetre also . The third contains 20 lbs .
o f japonica and 455 lbs. o f alum . The fourth liquor containsonly 15 lb s. o f japonica and 155 lbs. o f sulphur ic acid ; and the
leather remains 4 days in each liquor for upper . and for so le thequant ities and t ime are both doubled . They count 50 calf skinsin place o f 20 sides o f upper , but let them lie in each liquor only3 days.
3. Deer Skins—Tanning and Buffing for Gioves.—For each
skin take a bucket o f water and put into it 1 qt . o f lime ; let theskin or skins lay in from 3 to 4 days ; then r inse in clean water .hair and grain ; then soak them in co ld water to get out the
glue ; now scour o r pound in good soapsuds for half an hour , afterwhich take white vitrio l . alum and salt , 1 tablespoon o f each toa skin ; these will be disso lved in sufiicient water to cover theskin. and remain in it for 24 hours ; wring out as d ry as con
268 Dr. Chase’s Recipes.
veulent , and spread on with a brush 5 pt . of currier ’s o i l, and
hang in the sun about 2 days, after which you will scour out
the o il with soapsuds and hang out again until perfect ly d ry ;then pull and work unt il they are soft , and i f a reasonable t imed oes not make them so ft , scour out in suds again as before
until complete. The Oil may be saved by pouring or taking i tf rom the tO p of the ends, i f left standing a short time. The
hull co lor is given by spreading yellow ochre evenly over thesurface O f the skin when finished , rubbing i t in well with a
b rush .
The fo rego ing plan was pursued fo r a number O f years bya bro ther o f mine, and I have worn the gloves and know the
value o f the recipe. But there are plans of using acid , and
i t the quant ity is not too great , there is no reason in thewor ld why it may not be used. The only caut ion necessaryis to see that the strength o f acid does not kill the nature O f
the leather. In prO per quant it ies it tans only, instead O f de
stroying the fiber . I will give a couple of the most valuablemethods:
4. Tanning with Acid - A fter having removed the hair ,scouring, soaking and pounding i ii the suds, etc as in the lastrecipe, in place of the white vitr io l , alum and salt , as therement ioned, take o i l of vitr io l (sulphur ic acid ) and water , equalparts of each , and thoroughly wet the flesh side o f the skinwith i t
,by means of a sponge or cloth upon a st ick ; then
fo lding up the skin. letting i t lie fo r 20 minutes only,having
added a so lut ion o f sal-soda and water , say 1 lb . to a bucketo f water , and soak the skin or skins in that for 2 hours, whenyou will wash in clean water and apply a little d ry salt , lettinglie in the salt over night o r that length o f t ime ; then removethe flesh with a blunt knife , or , i f do ing business on a largescale, by means o f the regular beam and flesh knife ; whend ry or nearly so , soften by pulling and rubbing with the hands,and also with a piece o f pumice stone. This
,of course, is the
quickest way o f tanning, and by only wett ing the skins withthe ac id and soak ing out in twenty minutes they are not rotted .
5 . Another Method .—O i l of vitrio l, $4 oz salt, 1 teacup ;
o f milk sufficient to handsomely cover the skin, no t exceeding3 qts. ; warm the milk . then ad d the salt and vitrio l ; stir theskin in the liquid 40 minutes, keeping it warm ; then d ry and
wo rk as directed in NO . 4.
6. Tanning Sheep Skins, Applicab le fo r Mittens, Doo r Mats,Robes, E ta—For mats, take two long-woo led skins, make a
strong suds, using hot water ; when i t is co ld wash the skinsin it
,carefully squeezing them between the hands to get the
d irt out o f the woo l ; then wash the soap out with clean co ldwater . Now disso lve alum and salt . of each half a pound . witha little hot water , which put into a tub o f co ld water sumcientto cover the skins, and let them soak in it over night , o r 12
hours ; then hang over a po le to drain. When they are welld rained , spread or stretch carefully on a board to d ry . Theyneed not be tacked i f you will draw them out several t imeswith the hand while drying. When yet a little damp have 1
270 Dr. Chasc’s Recipes.
0. Grain-Side Blacking fo r Ten Cents a Sarrei.—Take a
barrel and put into it quite a quant ity of old iron, cast or
wrought , then fill nearly full o f so ft water , and ad d 1 pt . o f
O i l o f vitr io l stir i t up well, and in a month o r two you havejust as good blacking for the grain-side as could be made byusing vinegar in place of water .
This makes good blacking for boo t , shoe or harness edgealso . The acid used is so trifling that no injury wi ll ar ise to
the leather .
Tanners will, o f course, first apply the urine before applying the blacking, saving from ten to twenty do llars year ly in
this way , instead o f the old plan of using vinegar.
10. French Finish fo r Leather.— Take a common wooden
pail o f scraps (the legs and pates of calf skins are the best )and put a handful o f each . of salt and pulverized alum amongthem , and let them stand three days ; then bo il them unti l youget a thick paste ; in using you will warm i t . In the first ap
plicat ion put a litt le tallow with i t , and for the second a littleso ft soap, and use i t in the regular way o f finishing, and yourleather will be soft and pliable , like the French calf skin.
I have no doubt that this would make a good preparat ionfor shoemakers to use in treeing-out
,leaving a soft pliableness
not otherwise obtained .
11. French Patent Leather .- The process which has been
so successfully adopted by the French art isans in glazingleather , so as to give i t the repute for superio r quality and
beauty which i t now universal ly sustains, is as fo llows :Work into the skin with appropr iate too ls three or four
successive coatings of drying varnish , made by bo iling linseedOil with white lead and litharge , in the proportion o f 1 lb. o f
each o f the latter to a gallon o f the former , and adding a por
t ion o f chalk o r ochre, each cost ing being thoroughly driedbefore the applicat ion o f the next . I vory black is then subst i
tuted for the chalk o r ochre, the varnish thinned with spir itsof turpent ine , and fine addit ional applications made in the samemanner as before, except that i t is put on thin and not workedin. The leather is rubbed down with pumice-stone, in powder ,and then placed in a room at 90 deg out o f the way o f dust .
The last varnish is prepared by boiling 55 lb. o f asphaltum with10 lbs. of dry ing Oil used in the first step o f the process, andthen st irr ing in 5 lbs. of copal varnish and 10 lbs. o f turpent ine.
I t must have a month ’
s age before it is fit for use, in orderto exhibit i ts t rue character ist ics.
—U . S. Gazette.
PAINTERS’
DEPARTMENT.
DRY I NG O iLSa—To Prepare fo r Carr iage, Wagon and Floo rPaint ing.
— Take linseed Oil, 1 gal and ad d gum shellac, 2 lbslitharge, 95 lb red lead , 54 lb umber , 1 oz. Bo il slowly, 2 or
3 hours, unti l the gums are disso lved .
Gr ind your paints in this (any co lor ) and reduce wt ih tur
pent ine. Yellow ochre is used fo r floo r painting. This dr iesquick and wears exceedingly well .
2. Dry ing O I I, Equal to the Patent Dryers.— Linseed o i l, 2
gals and ad d litharge, red lead and umber , o f each 4 ozs andsugar o f lead and sulphate o f zinc, o f each 2 ozs.
Bo il unti l it will scor ch a feather . Use this or either o f theothers, in quant ity to suit the Object o f the wo rk being done.
3 . Japan Dryer O f the Best Q uai lty .— Take linseed o i l. 1
gal and put into i t gum shellac , 44 lh. ; litharge and burnedturkey umber , o f each as ih red lead , 55 lb and sugar o f
lead , 6 ozs. Bo il in the Oil unt il all are d isso lved ,which will
require about 4 hours. Remove from the fire and ad d spir itsof turpent ine
,1 gal and i t is done.
While in Pr inceton , Ind af ter selling one o f my books to
T . J. T . E wing, extensive carriage manufacturers o f thatplace , I ob tained the forego ing recipe . I t was published in a
work printed in Co lumbus, O hio , devoted to the art o f painting. From this fact . and also that the gentlemen from whomI obtained i t had tested it and were using it , I have not mysel ftr ied it , but know from the nature o f the art icles used thatnothing better will be required .
4. Another.— Another dryer is made by taking linseed o i l,
5 gals and adding red lead and litharge, o f each 346 lbs. ; rawumber , 154 lbs sugar o f lead and sulphate o f zinc
,o f each 95
ih. ; pulver ize all the art icles together and bo il in the O il unt ildisso lved ; when a litt le coo l ad d turpent ine, 5 gals o r to
make i t o f a proper consistence.
The gent leman o f whom I obtained this recipe paid ten
dollars for i t. He was using i t successfully , and said he used2 to 3 drops o f i t to a quart O f varnish also , and especiallywhen the varnish did not d ry read ily .
O I L PA INT.—To Red uce with Water .
— Take gum shellac,
1 lb sal-soda, 55 ih . ; water , 3 pts. ; put all into a suitablekettle and bo i l , st irr ing till all is disso lved . I f i t does not all
disso lve , ad d a little more sal-soda ; this, when coo l , can be
bott led for use. I f it smells bad when Opened i t does not hurti t.
Direct ions for Using.-Mix up 2 qts. o f o i l paint as usual ,
except no turpent ine is to be used,any co lor desired . Now
271
2 7 2 Dr . Chase'
s Recipes.
put 1 pt. of the gum shellac mixture with the Oil paint wheni t becomes thick , and may be reduced with water to a prO per
consistence to lay on with '
a brush. Two costs will be re
quired , and with the second coat sand may be applied i f de
sired. I used this upon a picket fence wi th white lead and
yellow ochre for the body and a little lamp-black to give'
i t a
d ark shade, putt ing on sand with the second cost . I t is st illfi rm and good . the work being done near ly four years ago .
The sand was applied with a tub - like box. with many smallho les to allow the even spreading O f the sand , as with a
pepper -box. I d o not regret using this kind o f paint , nor thesanding, as i t adds much to the durability o f any outdoorpaint ing. But a better plan o f sanding is represented in the
Painter ’s Sanding Apparatus below.
2. Another Method — Take so ft water , 1 gal and disso lvein i t pearlash , 3 ozs br ing to a bo il and slowly add shellac,
1 ih when co ld it is ready to b e added to O il paint in equalpropo rt ions. The expense o f these is only one-third o f Oilpaint .
Some persons may think i t bad po licy to learn painters to
reduce o i l paint with water,but I think every man should be
to ld o f the plan who is go ing to have a job o f work done , and i f
he makes up his mind to try anything o f the kind i t is then his
own business ; and I am perfectly sincere in recommending i t ,fo r i f there was any great fault in it , four years would show i t.
3. I t is made o f t in. The tube 0 enters upon the nozzle o f
a small bellows ; the sand is put into the funnel B ,which
stands perpend icular upon the apparatus when the broadmouthpiece A is held level in using. The funnel dischargesthe sand just befo re the nozzle o f the bellows, and by workingthe bellows the sand is blown evenly upon the f reshly put on
paint through the mouthpiece A , the escape orifice no t beingo ver the sixteenth part O f an inch in depth , and may be madetwo and a half o r three inches wide.
Many persons like the plan o f sanding generally after painting , but f rom the fact that when i t is desired to renew the
paint , brushes canno t last long upon the sand , I think i t onlyproper CO sand fences or fronts,
where boys‘ knives would betoo f reely used .
PA INT SK INS.—To Save and Red uce to O IL—Di sso lve sal
soda. 96 lb in rain water,1 gal.
274 Dr. Chase’s Recipes.
and No. 40 carmine. Druggists keep them in small tubes. Theymust be mixed with Demar varnish, rubbing with a table knifeor spatula upon glass.
Direct ions for Making Various Shades o r Compound Co lors.—Proport ion them about as fo llows : For green, 15 blue, 4-5
yellow ; purple, 1-6 blue, 5 6 crimson ; orange, 1-4 cr imson, 3-4
yellow ; wine co lor , 1-12 blue,11-12 crimson ; pink , ad d a litt le
crimson to white zinc ; brown , mix a dark purple and add
yellow , according to the shade desired ; black , ad d crimson to
dark green unt il the shade suits you ; to make the compoundco lors lighter , ad d the lightest color in i t .
“
and make darkerby using more o f the darkest co lor in the compound. For
backgrounds, white, white-zinc o r pink white with turpent ineand bo iled linseed o i l and Demar -varnish ; black , lamp-black .
with asphaltum varnish and bo iled linseed Oil and turpent inein equal quant it ies ; flesh co lor , white zinc with a small po rt ion of crimson and chrome yellow to suit . Fo r ~
sketching out
the figures on the groundwork use a little lamp-black withasphaltum varnish , turpent ine and bo iled linseed O i l to makeit flow freely.
Di rect ions for Paint ing.—Make your glass perfectly clean
and place i t over the picture you wish to copy ; then with the
sketching preparation trace on the glass all the lines con
useted with the figures o f the picture which you are copying,
being careful to sketch lines very dist inct ; when the sketching is done and d ry , proceed to lay on the background insideo f the sketched lines unt il all the sketching is closed ,
and
when the background is d ry proceed to put on the co lors, commencing with green , i f any in the figure. ending with yellow .
When the co lors are all laid put the background upon the bal
ance of the glass, and when all is d ry have t in fo il crumpledvery much in your hand , and then partly straighten out and
lay i t over the figure, and keep i t in its place by pasting paperover i t in such manner that i t cannot slip away. letting the
paper cover the who le back o f the glass. o r a wood back can
be placed behind the glass, and all is complete, and wi ll lookwell or ill , according to the pract ice and taste o f the painter .
2. Fancy Green.— Unscorched
,pulver ized co ffee, put into
the white o f an egg, will in 24 hours produce a very beaut i fulgreen for fancy paint ing . Proo f o f po ison in unbrowned co ffee .
SKE TCH I NG PAPE R .- To Prepare
— Bleached linseed o i l,
turpentine and balsam o f fir , equal parts O f each ; mix.
Have a frame o f a litt le less size than the paper to be
prepared . and apply paste o r thick gum so lut ion to one sideand the outer edge of it . Wet the paper in clean water and layi t upon the frame and press it down upon the pasted side o f
the frame , and turn the outer part o f the paper over the
outside o f the frame upon the paste there , which holds it
firm ; and when i t becomes d ry i t is t ight like a drumhead .
While in this condition , with a brush saturate it with the
above mixture ; three or four coats will be needed , giving eachone time to d ry befo re applying the next . O nly sumcient isneeded to make i t transparent . so that when you wish to
Painter ’s Department. 275
sketch a rose or other flower or lost from nature, the papercan be placed upon i t like the glass in the “
O riental Paint ing ,
then trace the l ines and fini sh it up in the same way also as
there descr ibed ; or that you may see through i t in taking per
spective views of distant scenery.
DO O R PLAT E S—To Maker—Cut your glass the r ight size
and make i t perfectly clean with alcoho l o r soap. Then out a
str ip of t in fo il sufficiently long and wide for the name, and
with a piece of ivory o r other burnisher rub i t lengthwise to
make it smoo th . Now wet the glass with the tongue (as as
liva is the best st icking substance) , or i f the glass is verylarge,
use a weak so lution o f gum arab le or the white o f an
egg in half a pint of water , and lay on the fo il, rubbing i t
down to the glass with a b i t o f cloth ; then also with the bur
nisher . The more it is burnished the better i t wi ll look. Nowmark the width on the fo il which is to be the height o f the
letter , and put on a straight-edge and ho ld i t firmly to the
fo il , and with a sharp knife cut the fo il and take o f! the eu
perfluous edges. Then either lay out the letters on the backo f the fo il (so they shall read correct ly on the front ) by yourown judgment or by means of pattern letters, which can be
purchased for that purpose. Cut with the knife, carefully ho lding down the pattern or straight-edge, whichever you use. Thenrub down the edge o f all the letters with the back of the
knife or edge o f the burnisher , which prevents the black paintor japan, which you next put over the back of the plate, fromgett ing under the fo il ; having put a line above and one belowthe name, or a bo rder around the who le plate or not , as you
bargain fo r the job . The japan is made by disso lving asphal
tum ln just enough turpentine to cut i t (see Asphaltum Var
nish ) . A pply with a brush as o ther paint over the back o f
the letters and over the glass, forming a background. This isused on the iron frame o f the plate also , putt ing it on whenthe plate is a litt le hot , and as soon as i t coo ls i t is d ry . A
litt le lamp-black may be rubbed into i t i f you desire i t any
blacker than i t is without i t .I f you choose you can remove every other fo il letter , after
the japan is d ry , and paint in i ts place red , blue or other col
ored letters, to make a greater var iety out o f which for yourcustomers to choose, as the one they desire you to fo llow in
gett ing up their plate. Tin fo il being thicker than silver or
go ld fo i l, will not show the paint through it in little spots, as
they do ; but i f these fo ils are desired to be used , you can put
on two thicknesses by proceeding as fo llows, which preventsthe paint from showing through them : Lay on the first coato f these fo ils the same as directed for the tin fo il , and smoothi t down by rubbing on the front of the glass. Then breatheon i t until a dampness is caused. Now put on the second and
burnish well,having paper over i t ; but instead o f the knife
to out around your pattern or straight-edge, take a sharpneedle. using the po int , make lines through the leaf aroundthe pattern letter or straight-edge ; then with a b i t of jeweler'swood or other hard wood made to a narrow and sharp po int ,
£70 Dr. Chase’s Recipes.
remove all up to the lines, both in and around the letters, asthese fo ils have not the substance to peel o ff as the t in fo il ,japanning over them the same as the other letters. Paperletters can be cut out o f advert isements and put on by wett ingthe glass the same as for the fo il , japanning over them , and
when d ry removing them and paint ing the places out of whichthey came with var ious co lors as desired , as the japan will no tpeel , but makes a sharp and distinct edge. These painted let
ters look well in this way , and by taking advantage o f pr intedletters saves the skill and t ime necessary to form them .
To illustrate : In the name given below ,A may be go ld fo il ,
W will be blue , C red , H black. A go ld fo il,S blue , E red ,
Mblack , and again D go ld fo il , which any one can see makes a
more showy plate than i f all were o f one fo il or one co lor .
Set your glass in the f rame with putty and put a thin coat
of putty over the who le plate , as the plaster o f paris fillingwhich is generally used soon eats out the japan or paint and
spo ils the job . Persons with any ingenuity can very soon makea nice plate i f they will pay attention to the above rules, as
well as to pay five do llars for inst ruct ions,as a litt le pract ice
must be had to become per fect , even i f you do pay five do llarsfor an hour o r two ’
s telling and showing. Shellac varnish col
ored with lamp-black is good in place o f the japan . See“Var
nish— Transparent , for Wood .
ETCHING AND GR IND ING UPO N GLASS.—Fo r Signs o r
Side Lights.— Take the
“Asphaltum Varnish ,
"
and with a smallpencil lay out the name o r design , not putt ing the varnish uponthe letters, but around i t , leaving the space which the letterso f the sign are to occupy , free and clear , as seen in the fol
lowing door plate , represented in the wood cut , and , by the
way , a very nice style of letter for that purpose also , we think :
The varnish is to cover the black surface in the sign or
name. The white line around the outside represents a borderwhich improves the appearance O f the plate. When the var
nish is d ry have some melted beeswax , and as it begins to coo l,
with a knife take some o f i t up and scrape i t o il upon the
edge o f the glass being etched , so as to fo rm a wall to ho ld
the acid upon the glass while etch ing. Now lay the glass flat
and pour a litt le flour ic acid on the name , let ter o r d esign thus
prepared , and let i t remain on fo r one hour , no t allowing the
glass to be touched o r moved for t hat t ime . Then pour O ff
the acid into your bott le, and i t can be used again . The as
phalt prevents the acid from eat ing o r etching only the letter .
and the wax wall prevents the acid from flowing O ff and being
Dr . Chase’s Recipes;
by getting the fiuor or Derbyshire spar , pulver izing i t and put
ting all of i t into sulphuric acid, which the acid will cut or
disso lve.
PO RC E LA IN FiNlSH.—Very Hard and White, fo r Parlo rs.
TO prepare the wood for the finish , i f i t be pine, give one or
two coats of the“Varnish— Transparent for Wood, which pre
vents the pitch f rom oozing out , causing the finish to turn
yellow. Next , give the room at least four coats of pure zinc,which may be ground in only sumcient o i l to enable i t to gr indproperly. Then mix to a proper consistence with turpent ineor naphtha. Give each coat t ime to d ry . When i t is d ry and
hard , sandpaper it to a per fectly smooth surface when i t is
ready to receive the finish , which consists o f two coats o f
French zinc ground in and thinned with Demar-varnish, unt ilit works proper ly under the brush .
Mr . Mi les,o f this city , one o f our scient ific painters, has
been sufficient ly kind to furnish me this recipe,prepared ex
pressly for this work , therefore the most explicit confidencemay be placed in it , yet any one can judge for themselves f romthe nature o f the art icles used that i t must be white and hard .
He goes on to say that i f the French zinc in varnish cannot
be procured, the varnish may be whitened with zinc ground ino i l as a very good subst itute , being careful not to use too
much , in which case i t will diminish the gloss and b e moreliable to turn yellow . A litt le turpent ine or naphtha may be
added, i f too thick , to work well , but in no instance should o il
be used to thin the paint .This fini sh ,
i f proper ly applied , is very beaut iful , and ai
though purely white may be kept clean more easily than otherkinds o f paint ing by simply using a dust ing brush ,
or i f so iled ,
a sponge wet in co ld soft water without soap , is the betterway .
N . B .— Not a particle o f white lead should be used where
this finish is to be applied . either in the pr iming or any subse
quent costs, or a brush used that has been in lead withoutbeing thoroughly cleansed , as a yel low hue will soon presentItself , which is caused by a chemical change taking place be
tween the lead and zinc.
PA INTE RS’ E CO NO MY IN MAKI NG CO LO RS.
—PrussianBIue.
—First— Take nitric acid , any quant ity, and as much ironshavings from the lathe as the acid will disso lve ; heat the ironas ho t as can be handled with the hand ; then add it to the
acid in small quant it ies as long as the acid will disso lve i t ;then slowly ad d double the quant ity of so ft water that therewas o f acid , and put in iron again as long as the acid will d is.
so lve it . Second— Take prussiate o f potash , disso lve it in hotwater to make a strong so lut ion , and make sumclent of it withthe first to give the depth o f t int desired , and the blue is
made. O r :
2. Another Method .—A very passable Prussian blue is
made by taking sulphate of iron (copperas) and prussiate of
po tash , equal parts of each,and disso lving each separately in
water ; then mixing the two waters.
Painter’sDepar tment. 2 79
3. Chrome Yellow.-First—Take sugar o f lead and parls
white, o f each , 5 lbs. ; disso lve them in hot water. SecondTake b i-chromate of potash , 635 ozs and disso lve i t in hotwater also , each article to be disso lved separately ; then mixall together , putting in the b i -chomate last. Let stand 24
hours.
4. Chrome Green—Take parls white, 655 lbs. ; sugar of
lead and blue vitr iol , o f each 356 lbs. ; alum , 1056 ozs bestsoft Prussian blue and chrome yellow, o f each 3 1-3 lbs mixthoroughly while in fine powder , and add water
,1 gal st irring
well, and let stand 3 or 4 hours.
5. Green, Durable and Cheap.—Take spruce yellow and
color i t with a so lut ion o f chrome yellow and Prussian blue,until you give i t the shade you wish .
6. Paris Green.—Take unslacked lime of the best qual ity,
slack it with hot water ; then take the finest part o f the powder and ad d alum water , as strong as can be made, sufiicient
to form a thick paste ; then co lor i t with b i -chromate o f potashand sulphate o f copper until the co lor suits your fancy. N . B.
The sulphate o f copper gives the co lor a blue t inge—the b i
chromate o f potash a yellow. O bserve this and you will neverfail.7 . Another Method .
—Blue vitrio l , 5 lbs. ; sugar o f lead ,
654 lbs arsenic, lbs. ; b i -chromate o f potash, 195 ozs mixthem tho roughly in fine powder , and ad d water , 3 pts mixingwell again and let stand 3 or 4 hours.
8. Pea Brown.- First —Take sulphate o f O opper , any quan
t ity, and disso lve i t in hot water . Second—Take prussiate o fpotash , disso lve it in hot water to make a strong so lution ; mixof the two so lutions, as in the blue , and the co lor is made.
9. Rose Plnk.— Brazil wood , 1 lb and bo il i t for 2 hours,
having 1 gal. of water at the end ; then strain i t and bo il alum ,
1 lh. , in the same water unt il disso lved ; when sufiiciently coo lto admit the hand , add muriate o f t in
, 94 oz. Now have parls
white, 1259 lbs mo isten up to a salvy consistence , and whenthe first is coo l sti r them tho roughly together . Let stand 24
hours.
When any o f the above mixtures have stood as ment ionedin their respect ive recipes, all that is necessary is to drainofi the water by placing the preparat ions into muslin bags fo r
that purpose, and then exposing the mixture to the ai r to d ryfor use.
Glass, stone o r wood vessels only should be used , as the
acids soon work upon iron, tin ,copper , etc. , giving you a t inge
not desired in the co lor , and always Observe that i f water is
to b e mixed with strong acids, it must be added slowly, especially i f in light vials, o r you will break the vessel by means o f
the great heat which is set free by the combinat ion. Painterscan use their own judgment about making these co lors ; but i fthey do not do i t for profit there will be pleasure in testingthem , even in vialsful only, as the chemical act ion is just as
fine in small as in large quant ities.
BLACKSMITH’
S DEPARTMENT.
FILES AND RASPS.—To Re-cut by a Chemical Process.
Disso lve saleratus, 4 ozs to water , 1 qt sumcient to coverthe files, and bo il them in i t for half an hour ; then take out ,wash and d ry them ; now stand them in a jar , filling up withrainwater and sulphuric acid , in the proport ion o f water 1 qtto acid 4 ozs.
I f the files are coarse , they will need to remain in ab out
twelve hours ; but for fine files, six to eight hours will be all
sumcient . When you take them out , wash them clean , d ryquickly, and put a litt le sweet o i l upon them , to prevent rust .
This plan is applicable to blacksmiths, gunsmiths, t inners,
coppersmiths, machinists,etc etc. Copper and tin wo rkers will
only require a short t ime to take the art icles out o f their files,as the so ft metals with which they become filled , are soon d is
so lved , leaving the files ab out as good as new. For blacksmithsand sawmill men , i t will require the full t ime.
They may be recut two or three t imes, making in all moreservice than it took to wear out the file at first .
The preparation can be kept and used as long as you see
act ion take place upon putting the files into i t . Keep i t coveredwhen not in use.
I f persons, when filing , would lif t up the file,in carrying
back , there would be no necessity o f a recutting, but in drawingi t back they soon turn a wire-edge, which the acid removes. I t
also thins the too th . Many persons have doubted this fact ; butI know that the common three-square file, (used fo r sharpeningsaws) , when worn out and thrown by, for a year or two , may beagain used wi th nearly the same advantage as a new one. The
philosophy O f i t is this— the act ion o f the atmosphere acts uponthe same pr inciple o f the acid , corrodes (eats O fi ) the sur face.
giving anew , a square, cutt ing edge . Try i t , all ye doubt ful ; lhave tried both , and know their value. Boiling in the saleratuswater removes grease, and allows the acid to act upon the steel .
VA RN ISH E S—To Prevent Rust on i ron o r Stash—Tallow, 2
ozs rosin , 1 oz melt and strain while ho t.Apply a light coat o f this, and you can lay away any art icles
not in constant use , for any length o f t ime , such as knives and
forks, o r mechanics’
too ls which are being laid by ,or much ex
posed . But for axes o r o ther new tools, which are exposed to theair before so ld , you will find the fo llowing varnish preferable :
2 . T ransparent , fo r Too ls, Plows, E tc.—Best alcoho l , 1 gal
gum sandarach , 2 lb s gum mast ic, 56 lb . Place all in a t in
can which admits o f being corked ; cork it t ight , and shake it
f requently , occasionally placing the can in hot water . When d issolved, i t is ready to use.
282 Dr. Chase’s Recipes.
When you have poor iron which you cannot anora to throwaway, heat i t and roll it in this mixture, working for a time, reheating, etc will soon free i t f rom all impurit ies.
which is thecause o f i ts rottenness. By this process you can make goodhorse nails, even out of only common iron.
WR IT ING Upon iron o r Steel, Silver o r Go ld , Not to Cost theTenth Part of a Cent Per Letter.—Muriatic acid , 1 oz nitr icacid , oz. Mix when it is ready for use.
Direct ions—Cover the place you wish to mark, or wr ite upon,
with melted beeswax ; when co ld, wr ite the name plain with a
file po int or an instrument made for the purpose, carrying i tthrough the wax and cleaning the wax all out of the letter ; thenapply the mixed acids with a feather , carefully filling each letter ; let i t remain from one to ten minutes, according to the ap
pearance desired ; then put on some water,which dilutes the
acids and stops the process. E i ther of the acids, alone,would
cut iron or steel , but it requires the mixture to take ho ld o f go ldor silver . A fter you wash O ff the acids i t is best to apply a little Oil.MlLL-PlCKS.
—TO Temper.—To 6 qts. O f sof t water , put inpulver ized corrosive sublimate , 1 os. , and 2 hands o f commonsalt ; when disso lved it is ready for use. The first gives toughness to the steel , whilst the latter gives the hardness. I havefound those who think i t better to ad d sal-ammoniac, pulverized ,
2 ozs to the above.
Direct iona—Heat the picks to only a cherry red and plungethem in and do not draw any temper . In wo rking mill picks, be
very careful not to overheat them , but work them at as low a
heat as possible. The reason why so many fall in making goodpicks
,is that they don’
t work them at as low heat as they should .
With care upon that po int , and the above fluid , no trouble will beexper ienced . even on the best diamond burrs. Be sure to keepthe preparat ion covered when not in use, as it is po ison. P igso r dogs might dr ink of i t , i f left uncovered . This is the mixture which has gained me the name o f having the best preparat ion in use for mill picks, and the cert ificates on this subject , butas I have some others which are very highly spoken o f , I giveyou a few others.
2. An E nglish miller , after buying my book , gave me thefo llowing recipe , for which he paid ten do llars. He had used itall his life, or from the t ime he began business for himself ,(about thirty years.) and he would use no other.
Salt , $9 teacup ; saltpeter , oz. alum , pulver ized , 1 tea
spoon ; so ft water. 1 gal never heating over a cherry red , nor
drawing any temper .
3 . Saltpeter, sal-ammoniac and alum , of each, 2 ozs salt ,159 lbs water
,3 gals and draw no temper .
There must be something In this last . as the next one I ob
tained at least five hundred miles from where I did this, andboth from men who knew their value. and yet they resembleeach other near enough to he called The twins.
”
4. Mill Picks and Saw Gummers, to Tempere—Saltpeter and
alum , each 2 ozs sal-ammoniac, oz. ; salt . 135 lbs soft water ,
Blacksmith’
s Department. 283
3 gals. Host to a cherry red and plunge them in, and draw no
temper .
The steel must never be heated above a cherry red , and inworking and drawing the picks there ought to be quiet an
amount of light water-hammering, even af ter the steel is quitecoo l. O nce more
,and I am done : yet it may be possible that
the last , in this case, may be the best ; read i t.5. Mi ll P ick Tempering as Done by Church, of Ann A rbor.
Water , 3 gals salt , 2 qts. ; sal-ammoniac and saltpeter , of each ,
2 ozs ashes from white ash bark,1 shovel , which causes the
picks to scale clean and white as silver .
I Obtained this recipe o f a blacksmith who paid young Mr .
Church five do llars for it , he coming into the shO p and showinghim how to work the picks, as also the composition—his instruot ions were
,not to hammer too co ld , to avo id flaws ; not to heat
too high , which Opens the pores o f the steel, nor to heat morethan one or two inches o f the pick when tempering. The gen
tleman says i f care is taken in heating and working, that no othertemper ing liquid will equal i t, yet he spo iled the first batch byoverheat ing . even af ter Mr . Church had taken all the pains to
show him . They (the Messrs . Church ) have picks sent to themfor tempering from I llino is and even Wisconsin.
BUTCHE R KNIVE Sa—Sprlng Temper and Beaut iful E dge.
In forging out the knife as you get it near to i ts proper thickness, be very careful not to heat i t too high , and to water-hammer as for mill picks ; when about to temper , heat only to a
cherry red and ho ld i t in such a way that you can hold i t plumbas you put it into the water which prevents it from spr ingingput it plumb into the water and it wi ll come out straight .
Take i t from the water to the fire and pass i t through the
blaze unt il a little hot ; then rub a candle over i t upon both sidesand back to the fire , passing i t backward and forward , in the
blaze, turning i t over often to keep the heat even over the wholesurface
,unt il the tallow passes of! as though i t went into the
steel ; then take out and rub the candle over it again (on bothsides each t ime and back to the fire, passing it as before, unt ilit starts into a blaze , with a snap , being careful that the heat iseven over the who le length and width o f the too l , then rub the
tallow over i t again and back, for 3 t imes. quickly as it burnsoff ; and last ly rub the tallow over it again and push i t into thedust o f the fo rge . letting it remain unti l co ld .
I f these direct ions are fo llowed with dexterity you will havethe temper alike from edge to back ; and the edge will be the
best you ever saw, as Davy Crockett used to say“I t will jump
higher , dive deeper , shave more hogs, bend farther wi thoutbreaking . and give better satisfact ion than all other knives puttogether .
I t works equally well on drawing knives and other thin too ls ;and for trap springs which are to be set on d ry ground ; but i fset in water
, pop goes the weasel" the first t ime the trap issprung ; but the fo llowing is the plan for temper ing springs forgeneral trapping.
2. TRAP SPR INGS.—To Temper.—For tempering cast steel
284 Dr. Chase’s Recipes.
trap spr ings, all that is necessary Is to heat them in the dark justthat you may see i t is red , then coo l them in lukewarm water .
This is a sho rt recipe , but i t makes long last ing spr ings.
The reason why darkness is required to temper springs is
that a lower degree O f heat can be seen in the night than by daylight ; and the low heat and warm water give the desiredtemper .
SILVE R PLAT ING.—Fo r Carriage Wo rks—First , let the parts
which are to receive the plate b e filed very smooth ; then applyover the sur face the muriate o f zinc. which is made by d isso lving zinc in muriatic acid ; now ho ld this part over a dish containing hot so ft so lder , (pewter so lder is probably the so ftest ) and
with a swab apply the so lder to the part,to which i t adheres ;
brush o ff all superfluous so lder , so as to leave the surface
smoo th ; you will now take No . 2 fair , silver plate , o f the r ightsize to cover the surface O f the part prepared with so lder , andlay the plate upon i t , and rub i t down smooth with a cloth whichis mo istened with Oil , then,
with a so ldering iron, pass slowlyover all the surface O f the plate, which melts the so lder underneath i t , and causes the plate to adhere as firmly as the so lderdoes to the iron ; then po lish the surface, finishing with buckskin.
The so lder ing irons must be t inned and also kept very smoothand used at about the same heat as for so ldering t in.
i RO N.—To Prevent Weld ing.
—Where i t is desired to weldtwo bars O f iron together , for making axletrees or other purposes.through which you wish to have a bo lt hole
,without punching
out a piece O f the iron, you will take a piece O f wet pasteboard ,
the width o f the bar and the length you desire not to weld , andplace i t between the two pieces O f iron and ho ld them firmlyupon the pasteboard while taking the heat , and the iron will weldup to the pasteboard , but no t where it is ; then open the ho lewith swedge and punch to the desired size.
In this way b lacksmi th ’
s tongs may be relaid , without thetrouble o f cutting the jo ints apart and making a new jaw. Simplyfit two pieces O f iron the thickness you wish to ad d to the jawo f the tongs, have them O f the right length and width also , thentake them both between the jaws and b eat them so you can
pound them together , that they will fit closely for a weld ;now put a piece o f the wet pasteboard b etween the pieces whichyou are to weld , having the handles O f the tongs stand sufficient
ly apart that you may put on a link or ring to ho ld all firmly ;then put into the fire , and take a good welding heat ; and yet
they do no t weld where the paper was between them ; i f theyst ick a litt le at the end , just put them on the swedge and givethem a litt le tap with the hammer , and they will fly r ight apartas nice as new. I am to ld that the dust from the ground or flooro f the blacksmith shop is as good as the pasteboard , yet I havenot seen that tried ; but I know there is no mistake in the other ;and yet I have found one blacksmith who declared he wouldnot believe i t could be done, even i f he saw i t .
CAST iRO N—To Case Hard en.—Cast iron may be case hard
ened by heat ing to a red heat , and then ro lling it in a composi
286 Dr. Chase’s Recipes.
kinds of trusses, over two years, having to wear one upon each
side, I gave them all up as worse than useless.
I then went to a blacksmith and had spr ings made,bending
them as represented in the cut .
Then they were bent to sui t the shape o f the body,and to
press upon the body only sufficient , after the pads are put on. toho ld back that which would otherwise protrude. The pad uponthe back end of the spr ing I make of solo leather , covered withcotton or linen cloth , having stuffed in a little batting to makei t rest as easy as possible. The front pad I make by having a
piece of wood turned the shape and size O f a small hen’
s egg.
sawing i t through the center lengthwise, putt ing two screws intoi t through the ho les represented in the end of the spr ing for
that purpose. The back pad is secured by one screw only. The
spr ing is oiled , then covered with sheep skin, to prevent rusting.
Then it is secured around the body with a leather strap and
buckle, or with a piece of cloth sewed into a str ing O f suitablewidth to si t easy where i t bears upon the hip , in passing to t ieupon the other end o f the spr ing, just back of the front pad .
The bend which is given the spring, before it is bent to the
TRUSS SPR ING.
3hape of the body, gives it room to rise when the leg is raised,wi thout lift ing the pad from its posit ion, saving the necessity o f
another strap to pass around under the thigh , as with the patenttruss, which is very annoying to the wearer . Make the springsof spring steel , about $6 or 95 o f an inch in width , and about 1-16
In thickness, and of sumcient length to have a bear ing just shorto f the spine.
I now speak from eight years’ personal exper ience, whichought to he a sufficient length o f time for an experiment to bewell established.
Preservat ion of Iron From Rust .— (By the Publisher . )—H ighly polished i ron can be kept in perfect ly d ry ai r without matingat all, and the presence o f an alkaline will always help to keepaway rust . A most convenient method o f preserving iron or
bright steel art icles when not in use is to give them a coatingo f whitewash made of lime and water . A most suitable preparat ion is made by mixing sweet Oil and lime or chalk into a paste.
This is easily applied and easily removed. Large pieces o f iron ,
such as framewo rk and heavy implements, are preserved fromrust by cover ing them with paint .
l'
in Plate and Terne Piate.— (By the Publisher . ) -Thin plates
of iron are of ten protected from rust and made easy to solderand to fashion in various fo rms by covering them with a coat
Blacksmith’
s Department. 287
ing o f tin , making what is known as t in plate . When a mi xture of t in and lead is used as a coat ing the sheet is called ternsplate. Tin plate is made by first scour ing the plate O f iron , then
dipping i t in dilute sulphuric acid , next washing i t and immeraing it in melted grease , and then dipping i t in melted tin. Thisis repeated several t imes. Terne plate is prepared in the samemanner , lead being mixed with the t in.
TiNNERS’
DEPARTMENT.
BLACK VARNISH— For Coal Buckets.—Asphaltum , 1 lb
lampblack. it lb rosin, 54 lb. spirits o f turpentine,1 qt.
Disso lve the asphaltum and rosin in the turpent ine ; then rub
up the lampblack with linseed o il only sufficient to form a paste,
and mix with the o thers. Apply with a brush .
JAPAN FLO W FO R T IN—A ll Co lo ra—Gum sandarach, 1 lbbalsam O f fir , balsam o f tolu , and acetate o f lead , O f each 2 ozs. ;
linseed o i l, pt spir its o f turpent ine, 2 qts.
Put all into a suitable kettle, except the turpentine, over a
slow fire , at first '
then raise to a higher heat unt il all are melted ;now take from the fire, and when a litt le coo l , stir in the spir itso f turpent ine and strain through a fine cloth . This is transparcut ; but by the fo llowing modificat ions any or all O f the var iouscolors are made from it .
2. BIack.—Prusdlan blue, $4 os. ; asphaltum , 2 ozs spirits
o f turpentine, 56 pt .
Melt the asphaltum in the turpent ine ; rub up the blue with a
litt le of i t , mix well and strain ; then add the who le to one pinto f the first , above.
3 . Biue.— Indigo and Prussian blue , both finely pulver ized , o f
each , 55 oz spir its O f turpent ine , 1 pt . Mix well and strain.
A d d O f this to one pint o f the first unt il the co lor suits.
4 Red .— Take spirits o f
,turpent ine,
lg pi . ; add cochineal ,
oz let stand 15 hours and strain .
A d d O f this to the first to suit the fancy.
5 . Y ellow.—Take 1 oz. o f pulverized root of curcuma and stir
of i t into 1 pt . o f the first , unt il the co lor pleases you, let stand a
few hours and strain.
6. Greene—Mix equal parts o f the blue and yellow together ,then mix with the first unt il it suits the fancy.
7 . O range—Mix a little o f the red with more o f the yellow
and then with the first as hereto fore , unt il pleased .
S. Pla in—Mix a little o f the blue to more in quantity O f the
red , and then with the first unti l suited .
In this simple and philosophical way you get all the variousco lors. Apply with a brush .
GO LD LACQUE R FO R T iN .—T ransparent , A li Co lo rs.
—A lcohol in a flask . 55 pt ; ad d gum shellac, 1 oz turmeric. 54 oz . ;
red sanders, oz. Set the flask in a warm place . shake fre
quently for 12 hours or more,then strain O fi the liquor , rinse the
bott le and return it , corking t ightly fo r use.
When this varnish is used , it must be applied to the workfreely and flowing, or , i f the work admits o f it , i t may be dippedInto the varnish , and laid on the top O f the stove to d ry . which
290 Dr . Chase’
s Recipes.
BO X ME TAL.—To Make fo r Machinery .
—Copper. 4 partslead , 1 part— zinc is sometimes subst ituted fo r the lead—e ithermakes a durable b ox for journals.
Pr inter ’s worn out type , in place O f the lead , makes an improvement .
SO LDE RS—Fo r Brazing.—Copper , 3 parts ; zinc, 2 parts, or
sheet brass, 3 parts ; zinc, 1 part .
2. So lder f or Lead .—Take tin
,1 part ; lead , 2 parts.
3. So lder fo r T im— Lead , 10 parts ; t in , 7 parts.
4. So lder fo r Br itannia.— Bismuth , O f one part ; tin, 1 part ;
lead , 1 part .BR ITANN IA—To Use O ld , Instead of Block T in, in Solder.
Take Old Britannia and melt it ; and while hot spr inkle sulphurover i t and st ir fo r a short t ime.
This burns out the other art icles in i t , and leaves the blockt in , which may now be used for making so lder as good as newtin.
T IN—To Pearl, o r Crystallze.—Sulphuric acid , 4 ozs. ; so ft
water , 2 to 3 ozs.,according to strength of acid ; salt , 1 oz
mix .
Heat the tin quite hot over a stove or heater ; then with a
sponge wet with the mixture , washing O ff directly with cleanwater . Dry the t in ; then varnish i t with Demar -varnish .
This br ings out the crystalline nature o f the t in. Used in
making water coo lers, spittoons, etc .
2 . T inn ing Fq — improved .—I t has been customary for t in
ners to use the mur iate o f zinc only ; but i f you take 1 lb . o f
mur iat ic acid and put in all the zinc i t will cut ; then put in 1
oz. o f sal-ammoniac, you will have no more trouble wi th Old dirtyo r greasy seams.
Somet imes I think i t is st ill improved by adding to it an
equal amount O f so f t water .
3. Liquid Glue, fo r Labeling Upon T im—Bo iling water , 1 qt
bo rax . pulver ized , 2 ozs. ; put in the horns ; then ad d gum shellac4 ozs, and bo il unt i l disso lved .
Labels put upon t in with common glue or common paste willnot st ick long. But this preparat ion obviates the d lfiiculty en
t i t ely.
SCO UR ING LIQU ID—Fo r Brass, Doo rknobs, E tc.—O i l o f vit
r io l , 1 oz sweet Oil , gi ll ; pulverized rotten stone , 1 gi ll ; rainwater , 1 55 pts. ; mix all, and shake as used .
Apply with a rag, and po lish with buckskin or o ld woo len.
This makes as good a preparation as can be purchased , and for
less than half the money. I t d oes not g ive a coating. but is
simply a scourer and po lisher . The fo llowing gives i t a silvercoat ing :
SILVE R ING POWDE R—Fo r Copper o r Wo rn Plated Goods.
N itrate o f si lver and common salt , O f each , 30 grs. ; cream o f tar
tar , 355 d rs . ; pulveri ze finely . mix thoroughly and bo ttle for use.
When d esired to t e-si lver a wo rn spoon o r o ther art icle,first
clean them with the“Scour ing Liquid ; " then mo isten a li ttle
of the powder and rub i t on thoroughly with a piece of buckskin. Fo r jewelry. see
“Jewelry Department .
Tinner’
s Department. 29 1
O IL CANS—Size of Sheet , fo r From 1 to 100 Gallons.
For 1 gallon, 7x20 inches 25 gallons, 30x56 inchesFor 354 gallons, 10x28 inches 40 gallons, 36x63 inchesFor 5 gallons, 12x40 inches 50 gallons. 4ox7o inchesFor 6 gallons, 14x40 inches 7 5 gallons, 4oxs4 inchesFo r 10 gallons, 20x42 inches 100 gallons, 40x98 inchesFor 15 gallons, 30x42 inches
This includes all the laps, seams,etc which will be found
sufiiciently co rrect fo r all pract ical purposes.
GUNSMITH ING DEPARTMENT.
GUN BARRE LS—Browning Process—Spirits of nitre, 1 lalcoho l , 1 lb corrosive sublimate, 1 oz. ; mix in a bO ttle and
keep corked for use.
Direct ions—Plug both ends O f the barrel , and let the plugsst ick out three or four inches, to handle by, and also to preventthe fluid from entering the barrel , causing i t to rust ; po lish thebarrel perfectly ; then rub i t well with quicklime by means o f a
clo th , which removes o i l or grease ; now apply the browning fluidw ith a clean white cloth , apply one coat and set in a warm ,
darkplace , unt il a red rust is formed over the whole surface
,which
will require in warm weather f rom ten to twelve hours, and inco ld weather , from fifteen to twenty hours, o r unt i l the rust be
comes red ; then card it down with a gunmaker ’s card and rub
o ff with a clean cloth ; repeat the process unti l the co lor suits,
as each coat gives a darker shade.
2. Quicker and Less Labo r ious Procesa—While in E vansville, Ind I sold one of my b ooks to 0 . Keller, 2. man who car
r ies on gunsmithing, extensively. He gave me the fo llowing.
which he was using, and says it makes a dark brown ,with but
litt le labor compared with the first .So ft water
,1 qt and disso lve in i t blue vitriol , 2 ozs. ; corro
sive sublimate , 1 os. ; and ad d 1 oz. of spir its O f nitre. H ave thebarrel bright and put on one coat O f the mixture ; and in 1 hourafter , put on another , and let the barrel stand o lz hours ; then o il
it and rub i t with a cloth , o f course having the ends of the barrel
t ight ly plugged , as in the first case.
But Mr . Suther land , the gunsmith of this city, says the
brown from this recipe will soon rub O ff ; none being permanentunless carded down properly, as directed with the first recipe,
that mixture being also super ior .
3 Browning fo r Tw ist Barrels.— Take spir its of nitre,
inoz t incture o f steel . 44 oz (i f the tincture o f steel cannot beo b tained , the unmedicated t incture o f iron may be used , b ut i tIs no t so good ) black br imstone , 54 oz. ; blue vitr io l , 96 Oz cor
rosive sublimate, oz nitr ic acid , 1 d r . or 60 drops ; copperas14 oz mix with pts. o f rain water ; keep corked , also ,
as the
other , and the process o f applying is also the same.
You will understand this is not to make an imitat ion of twistbarrels, but to be used upon the real twist barrels, which bringsout the twist so as to show ; but i f you use the first upon the
real twist barrels, it will make the who le surface brown like thecommon barrel .
CASE -HARDE NING.—Fo r Lock-wo rk.
—Take old boots and
shoes and lay them on a fire , and burn them until charred ; now
JEWELERS’
DEPARTMENT.
GALVAN IZ ING.—W it hout a Battery .
—D isso lve cyanuret o f
potassium , 1 oz in pure rain or snow water , 1 pi . , to which ad d
a d r . bo tt le o f the chlo r ide o f go ld , and i t is ready to use. Scour
the art icle to be plated , from all dirt and grease ,with whiting ,
chalk , or rot ten stone, pulver ized , and put in alcoho l , using a
good brush—o r the“Po lishing Compound , NO . 3 ; if there are
cracks, i t may be necessary to put the art icle in a so lution o f
caust ic potash— at all events, every part icle O f grease and dirtmust be removed ; then suspend the art icle to be plated in the
cyanuret o f go ld so lut ion, with a small str ip of zinc out about thewidth o f a common knitt ing-needle, b ooking the top over a
st ick which will reach across the top of the jar ho lding the
so lut ion.
E very five to ten minutes the art icle should be taken out and
brushed over with the scouring preparation ; or on smoo th sur
faces it may be r insed O fi and wiped with a piece o f cotton
cloth,and return unt il the coat ing is sufficient ly heavy to suit.
When the plating fluid is no t in use , bo t t le it , keeping i t
corked, and i t is always ready fo r use, bear ing in mind that itis as po ison as arsenic, and must be put high , out o f the way o f
children , and labeled— Po ison , although you will have no fears
in using it ; yet accidents might ar ise , i f i ts nature were not
known. The zinc strip. as far as i t reaches into the fluid,will
need to be rubbed occasionally , unt il i t is br ight .2 . Galvanizing W ith a Shi ll ing Battery .
— I have found somepersons who thought i t much better to use a simple battery,
made by taking a piece O f copper rod about three-eighths O f an
inch in thickness, and about eighteen or twenty Inches long,
and her d i t . as seen in the accompanying cut :
SH ILLING BATTE R Y .
The rod should be about 4 or 5 inches in the circle or bend .
then run parallel , having 5 strips of sheet zinc, an inch wide and
6 to 8 inches long, bent in their center around the copper , witha r ivet through them . close to the rod , as shown above ; thesestri ps o f zinc are to b e placed into tumblers
,the rod rest ing on
top of the tumblers, which are to be nearly filled with rain wa
Jeweler’
s Department . 295
ter ; then pour into each tumbler a litt le o i l o f vitrio l , unt il yousee that i t begins to wo rk a litt le on the zinc.
The art icle to b e plated is to be suspended upon the str ip of
zinc, as represented upon the long end o f the rod , which is to b eplaced as before spoken o f , in a jar containing the go ld so lut ion ,
instead o f having it upon the st ick spoken o f when plat ing without the battery . And all the operations are the same as befo redescr ibed .
JEW E LRY .—0 leanzing and Po lishlng Compound .
—Aqua ammonia, 1 oz prepared chalk , oz mix , and keep corked.
To use, for r ings, o r o ther smooth-sur faced jewelry , wet a
b it o f cloth with the compound , after having shaken it,and rub
the art icle thoroughly ; then po lish by rubbing with a silkhandkerchief or piece o f so f t buckskin . Fo r art icles which are
rough-sur faced , use a suitable brush . I t is applicable for go ld,silver , brass, britannia, plated goods, etc.
FARRlERS’
DEPARTMENT.
CHO LIca—C tlra for Ho rse: o r Persona—Spirits of turpentine, 3 oz. ; laudanum , 1 oz mix, and give all for a dose, byputt ing it into a bo ttle with half pint o f warm water , whichprevents injury to the throat . I f relief is not obtained in one
hour, repeat the dose, adding half an ounce o f the best powderedaloes,well disso lved together , and have no uneasiness about the
l ean t .
Symptoms— The ho rse of ten lies d own ,suddenly rising again.
with a spring ; str ikes h is belly with his hind feet , stamps W i thhis forefeet , and refuses every kind o f food , etc. I supposethere is no medicine in use, for cho lic, either in man or horse,
equal to this mixture.
For persons, a dose would be f rom 1 to 2 teaspoons—childrenor weak persons less, acord ing to the urgency o f the symptoms,to be taken in warm water o r warm tea.
I have been familiar with i t for about five years, and knowthat it has been successful in many cases— all where i t has beenused . Many think it the best cho lic remed y in the world .
2. Another .— Laudanum , oz sulphuric ether
,1 oz. Mix
and for a horse give all at a dose, in warm water , as above.
Dose for a person, as the first .
A Mr . Thorpe, of whom I obtained th is recipe, tells me he
has cured co lic in horses in every case with the first dose,ex
ce pt one ,and in that case by repeating the dose thirty minutes
after the first . There is no question but what i t is good , and
some would prefer i t to the turpentine. I know i t is valuable.
BO T8.—8ure Remedy .
—When a horse is attacked with bots,
i t may be known by the occasional nipping at their own sides,
and b y red pimples o r pro ject ions on the inner sur face o f the
upper lip ,which may b e seen plainly by turning up the lip.
First , then ,take new milk , 2 qts. ; mo lasses, 1 qt
°
and givethe horse the who le amount . Second , 16 minutes af terward givevery warm sage tea, 2 qts. Last ly , 30 minutes after the tea, you
will give o f cur rier ’
s o il, 3 pts. (o r enough to operate as physic) .
Lard has been used ,when the o il could not be obtained , with
the same success.
The cure will b e complete, as the milk and mo lasses cause
the bots to let go their ho ld , the tea puckers them up, and the
o il carries them ent irely away. I f you have any doubt , one tr ialwill satisfy you perfectly. In places where the currier 's o i l can
not be obtained , substitute the lard ,adding three o r four ounces
of salt with i t ; i f no lard. disso lve a d ouble handful of salt inwarm water , three pints, and give all.
R I NG-BO NE AND 8PAVIN8 .—To Cure.
- E gyptiacum and
298 Dr . Chase’
s Recipes.
well with lard ; and in twenty-four hours more wash off well withsoap-suds. Mr . Bangs lives at Napo leon, Mich and has so ldbooks for me nearly two years. He says one applicat ion willgenerally be sufilcient fo r spav ins, but may need two ; ringbones always require two or three applicat ions, three or four
days apart , which prevents the loss o f hair ; i f not put on o ftener
than once in three or four days, the hair not coming out at all.
Said to cure wind-galls, splints,etc. He obtained $5 for cur ing
a neighbor ’
s horse o f r ing-bone with this preparat ion ; steppingall lameness, but not removing the lump.
5 . In very bad cases of long standing,he thinks i t prefers
b le to first apply the fo llowing :Take alcoho l , 1 pt . ; sal-ammoniac, corrosive sublimate, and
o i l o f spike, o f each 1 oz. ; mix.
Apply, by washing ofi and using lard afterward , as aboved i rected , washing also forty-e ight hours after ; and when d ry .
apply the first l iniment once or twice,according to d irections.
The object of this last is to open the pores o f the skin. andso ften the lump.
6. R ing-bone Remedy.—Pulver ized canthar ides, o ils o f spike,
o r iganum , amber , cedar , Barbadoes tar , and Br itish o i l, o f each ,
2 ozs. ; o i l o f wormwood . 1 oz spirits o f turpent ine, 4 ozs. ;common potash
, 56 oz nitric acid , 6 oz. ; and o i l of vitr io l (sulphur ic acid ) . 4 ozs. ; lard , 3 lbs.
D i rect lons.—Melt the lard and slowly ad d the acids, st ir well
and add the o thers, st ir ing unt il co ld. Clip o ff the hair and
apply by rubbing and heat ing in : in about three days o r whenit is done running, wash o ff with suds and apply again . In old
cases i t may take three o r four weeks. but in recent cases twoo r three applications have cured . I t has cured long standingcases.
7 . Rawson’s Ring-bone and Spavin '
cure.—Venice turpen
tine and Spanish-files o f each 2 ozs. ; euphorbium and aqua ammonia, o f each . 1 oz red precipitate, oz corrosive sublimate ,
oz. ; lard , 1 55 lbs. Pulver ize all and put into the lard ; simmer slowly over coals
,no t sco rch o r burn, and pour o ff f ree o f
sed iment .Di rect iona.
-For r ing-bones. cut o ff the hair and rub the o intment well into the lumps once in forty-eight hours. For spavins,
once in twenty - four hours fo r three mornings, has per fectlycured them . Wash well , each application , with suds. rubbingover the place with a smoo th stick to squeeze out a thick yellowmatter .
Mr . Rawson. o f Rawsonville, Mich has cured some exceedlnly had cases of r ing-bones, one as thick as a man’
s arm ; andspavins as unpromising in size . I f properly cooked i t will foamlike bo iling sugar .
8. lnd lan Method .—B ind a toad upon it : or two , i f one does
nut cover i t,and keep it on f rom 8 to 10 days.
An Indian cured a horse in this way . near St . Louis. for
whi ch he coveted and received a r ifle. The cure proved per
manent .
9 . Bone-8pavlns.- French Pasta—4300 Recipe.
—Co rrosive
Farrief'
s Depar tment. 99
sublimate, quicksilver and iodine, o f each 1 oz with lard onlysufficient to form a paste.
Di rect ions— Rub the quicksi lver and iodine together , thenadding the sublimate and finally the lard, rubbing thoroughly.
Shave o ff the hair the size o f the bone enlargement ; thengrease all around i t , but not where the hair is shaved o ff ; th isprevents the acti on o f the medicine, only upon the spavin ; nowrub in as much o f the paste as will lie on a 3-cent piece only,each morning for four mornings only ; in f rom seven to eightdays the whole spavin wi ll come out ; then wash out the woundwith suds, soaking well , for an hour or two , which removes thepo isonous enceta o f the medicine and facilitates the healing,
which will be done by any o f the healing salves ; but I wouldprefer the green o intment to any other in this case.
Mr . And rews, late of Det ro it , who dur ing his life knew a goo d
horse , and also desired to know how to take good care o f them,
d id no t hesitate to pay $300 for this r ecipe after seeing what i twould do ; he removed a spavin from a mare'
s leg with i t,and
she afterward won him more than the expense.
10. Bone-Spav ina No rweqlan Cure.— S. B. Marshall , the
Champion Ho rse-Shoer and Farr ier, o f White P igeon, Michobtained this plan o f an o ld No rwegian Farr ier , and also h is
plan o f cur ing po ll-evil , which see. and assures me that he has
been very successful with them . I obtained them o f him for the
purpose o f publication, and sincerely th ink I can recommendthem to all who need them :
Take dog’
s grease, pt . ; best o i l o f origanum , ozs pul
verized canthar ides, 54 oz. Mix and apply each mo rning fo r
three mornings ; heat ing i t in with a hot iron each t ime ; thenskip 3 mornings, and apply again ,
as befo re, unti l i t has been ap»
plied 9 t imes ; after which wai t about 10 days, and i f i t is not all
gone , go over again in the same way .
He says i t does no t remove the hair , but that i t cures the
largest and wo rst cases. He gives a test fo r good o i l o f origa
num, saying that much o f i t is reduced with turpent ine ; and i f
so reduced , that it will spread on the skin , like turpentine ; b r'i ti f good , that i t does not spread on the skin, but stands, like
other o i l,where a drop i s put on. I am not certain about the
genuineness o f this test ; yet I find quite a d lfierence in t he
spreading o f the o ils ; for that which is known to contain tur
pentine spreads fast and freely ; whilst that which is bel ieved t obe pure spreads very slowly , yet does finally spread . The pureis o f a dark wine co lo r , whilst the poor is o f a lighter shade, andsomewhat cloudy.
11. Spav in L iniment — O i ls o f spike, origanum , cedar , Br i tish and spir its o f turpentine , o f each 1 oz. ; Spanish -files, pul
ver ized , oz.
Apply once in six to nine days only. Removes the lump o f
spavins, splints,curbs, etc i t o f recent occurrence ; and the
man o f whom I ob tained i t says he has scattered po ll-evils beforebreaking out , with cedar o i l alone.
12 . Another.- ~A lcoho l and spir its o f turpent ine, o f each 395pt. ; gum comphor . laudanum . and o il o f cedar . of each 1 oz.
300 Dr . Chase’
s Recipes.
o ils o f hemlock and rhodium and balsam of fir, of each $5 oz
iodine, 1 d r . ; mix.
Apply night and morning, first washing clean and rubbingdry with a sponge ; then rub the liniment into the spavin withthe hand . I t causes a gummy substance to oo ze out
,without
injury to the hair— has cured r ing-bones, also removing the
lumps in recent cases. I t cured the lameness in a case o f threeyears' standing.
13. Splint and Spav in Liniment .— Take a large mouthedbo ttle and put into it o i l o f o ri ganum , 6 ozs gum camphor 2ozs mercur ial o intment , 2 ozs iod ine o intment , 1 oz melt byputting the bottle into a kett le o f ho t water .
Apply i t to bone-spavins or splints twice dai ly , for four or
five days. The lameness will trouble you no more . I have hadmen cure their horses with this liniment and remark that thisrecipe alone was wo rth mo re than the price o f the book .
14. Bog-Spav in and W ind -Gall O intment , also Good fo r Curbs,
Spllnts, R Inq-Bones, and Bone-spav ln.— Take pulver ized canthar
id es,1 oz mercurial o intment , 2 0 28
°
t incture o f iodine , 156ozs. ; spir its o f turpent ine , 2 ozs corrosive sublimate , 1 175 d rs. ;
lard , 1 lb .
Mix well , and when desired to apply , first cut ofi the hair ,
wash well and ano int , rubbing i t in with the‘
hand or glove,i f
preferred . Two days after , grease the part with lard , and in
two days more , wash o i! and apply the o intment again. Repeatthe process every week , as long as necessary.
SW E E NY .—Liniment .— Alcoho l and spir its of turpentine, o f
each 8 ozs campho r gum, pulverized canthar ides, and capsicum ,
o f each 1 oz o i l o f spike, 3 ozs. Mix.
Perhaps the best plan is to t incture the capsicum first,and
use the t incture instead o f the powder , by which means you are
free o f sediment ; bathe this liniment in with a ho t iron. The
first case has yet to be found where i t has not cured this d iseasewhen faithfully fo llowed .
2 . Another .— Sal-ammoniac, 2 ozs. ; corrosive sublimate ,
1.
o z . ; alcoho l , 1 qt water , 1 qt pulver ize and mix.
This last has cured many cases o f sweeny, and also kidneycomplaints, known by a weakness in the back , o f horses o r cat
tle. .Bathe the lotus with i t ; and give one to two tablespoons at
a dose , daily.
PO LL-EV IL AND F ISTULA —Poslt lve Cure.—Common pot
ash , oz extract o f belladona , $5 d r . ; gum arabic. $4 oz. Dis
so lve the gum in as little water as pract icable , then having pulver ized the potash , unless i t is mo ist , mix the gum water w i th i tand i t will soon disso lve ; then mix in the extract and it is
. eady to use ; and i t can be used without the belladona, but i t is
more painful without it,and does not have quite as good an
effect .
Direct ions—The best plan to get this into the pipes is bymeans of a small syr inge , after having cleansed the so re withsoap-suds; repeat once in two days, unt il all the callous pipesand hard fibrous base around the poll-evil o r fistula is completelydestroyed. Mr . Curt is. a merchant o f Wheaten. I ll cured a
30 2 Dr . Chase'
s Recipes.
Ano int the swelling once a day , for several days, unt il well.I t has cured them after they were broken out , by putt ing it intothe pipes a few t imes, also ano int ing around the sore.
6. Another.— Po ll-evils and Flstulas have been cured by pushing a piece o f lunar caust ic i nto the pipe
,then filling the ho le
with curr ier ’s o il. O r ,
7 . An them—Co rrosive sublimate the size of a common bean.
pulverized and wrapped in t issue paper , and pressed to the bottom o f the pipes, leaving it in eight days, then take out , and
applying the blue ointment (kept by druggists) , has cured them .
O r :
8. An thea— A rsenic, the size o f a pea, t reated in the sameway , has cured the same disease. But i f the Norwegian planwill wo rk as recommended ,
i t is certainly the best of all.9. An thea—O i l o f vitrio l put into the pipes has cured many
po ll-evils.
I found one man,also , who had cured po ll-evil by placing a
barrel o f water about fifteen feet high, on a plat form , upon twot rees—administer ing a shower bath daily upon the sore ; drawing the water by a faucet , through a dinner horn placed littleend down ; tying the horse so as to keep him in posit ion unt i lthe water all runs out . Fifteen o r twenty baths cured him , but.
i t broke out again the next season , when a few more baths madea final cure.
LO O SE N E SS O R SCO UR ING IN HO RSE S O R CATTLE .
In Use O ver Seventy Y ears—Torment“ root , powd ered . Dose
for a ho rse or cow . l to 1 54 oz. I t may be stirred in 1 pt . o f milkand given , or i t may be steeped in pts. o f milk then givenfrom 3 to 5 t imes daily unt i l cured .
I t has proved valuable also for persons. Dose for a personwould be from one-half to one-teaspoon steeped in milk ; but i fused for persons I should recommend that half as much rhu
barb be combined with i t .An English gent leman from whom i t was obtained , had been
familiar with i ts use nearly eighty years, and never knew a failure,
i f taken in any kind o f seasonable t ime. The torment il , orsept fo il , is an E uropean plant
,and very ast r ingent .
2. Beef Bones f o r Scours.—Burn the bones thoroughly and
pulverize finely ; then give 1 tablespoon in some d ry feed , 3 timesdaily, unt il checked .
This preparation has thirty years’ exper ience o f an American gentleman, near Fentonville, Mich to recommend i t to gen
eral favor .
3 . Secure and P in-Wo rms of Ho rses and Cat t le.—White ash
bark burnt to ashes and made into rather a strong lye ; thenmix 15 pt . of i t with warm water , 1 pt and give all, 2 or 3 t imesdaily.
Whenever i t becomes certain that a horse or cow is troub ledwith pin-worms, by their passing from the bowels, it is best toadminister the above, as they are believed to be the cause , gen
erally , o f scours, and this remedy carr ies o i! the worms, thus cur
ing the inflammat ion b y removing the cause.
HO RSE O INTME NT.—De Gray o r Sloan
's.—Rosin, 4 ozs. ;
Farmer'
s Depar tment. 30 3
beeswax, 4 ozs. ; lard , 8 ozs honey , 2 ozs. Melt these art iclesslowly , gently bringing to a bo i l ; and as i t begins to bo il , re
move from the fire and slowly ad d a litt le less than a pint o fspirits o f turpent ine, st irr ing all the t ime this is being added , andst ir unt il coo l.
This is an extraordinary o intment fo r bruises,in fiesh o r
hoo f , broken knees, galled backs, bites, cracked heels,etc etc. ;
or when a horse is gelded , to heal and keep away files. I t is
excellent to take fire out o f burns o r scalds in human flesh also .
CO NDIT IO N PO WDE RS.—Ssld to Be St . John's.
- Fenugreek .
cream o f tartar , gent ian , sulphur , saltpet i e, rosin, black ant imonyand ginger , equal quant it ies of each , say 1 oz all to b e finelypulverized ; cayenne
,also fine, half the quantity o f any one o f
the others, say 54 oz. Mix thoroughly .
I t is used in yellow water , hide-bound , coughs, co lds, distemper , and all other diseases where cond ition powders are gener
ally administered . They carry o ff gross humors -and pur i fy theblood . Dose— In ordinary cases give two teaspoons once a day ,
in feed . In extreme cases give it twice daily . I f these do not
give as good sat isfaction as St . John’
s or any other condit ionpowder that costs mo re than double what it d ri es to make this.
then I will acknowledge that travel and study are o f no account
in obtaining informat ion .
2 . Cathart ic Cond it ion Powders—Gamboge, alum , saltpetre.
rosin, copperas, ginger ,aloes, gum-myrrh , salts, and salt , and i f
the ho rse .is in a very low condit ion , put in wo rmwood , all the
same quantit ies ; viz 1 oz each . Dose— O ne tablespoon in brantwice daily ; not giving any o ther grain for a few days ; thenonce a day with oats and other good feed .
This last is more applicable for old worn-down horses whichneed cleaning out and start ing again into new life ; and in suchcases, just the thing to b e desired .
HO RSE LIN IME NTS.—Fo r St iff -Neck f rom Po ll-E vi ls.
—A lcohol, 1 pt . o i l o f cedar , origanum and gum campho r , o f each 2
ozs o i l of amber , 1 oz use freely.
2. E nglish Stable Liniment—Very St rong.— O i l o f spike .
aqua ammonia,and o i l o f turpent ine, o f each 2 ozs sweet o i l
and o i l of amber , o f each 154; ozs o i l o f o r iganum , 1 oz. Mix.
Call this good for anything , and always keep i t in the stableas a strong liniment ; the Englishman ’
s favor ite fo r po ll-evils,
ring-bones. and all old lameness. infiammat ions, etc' i f much
inflammation ,however , it will fetch the hair , b ut not destroy i t .
3. Nerve and Bone Liniment .— Take beef ’s gall , 1 qt . ; alcohol, 1 pt . ; vo lat i le liniment , 1 ih. ; spir its o f turpent ine , 1 ih
'
o i l of o riganum , 4 ozs aqua ammonia,4 ozs t incture o f cay
enne , pt . ; o il o f amber , 3 ozs. ; t incture o f Spanish-fl ies, 6 ozs.
Mix.
Uses too well known to need descr ipt ion. This is more part icularly applicable to horse fiesh.
4. Liniment fo r O ne Shill ing a Quart .—~ Best vinegar , 2 qtssaltpetre,
pulver ized ,lb mix and set in a warm place unt il
disso lved .
304 Dr . Chase’s Recipes.
I t will be found valuable for spavins, sprains, strains,bruises,
o ld swellings, etc.
BRO KE N LIMBS.—T reatment , instead of lnhumanly Shoot
ing the Ho rse.— In the greater number o f fractures i t is only
necessary to part ially sling the ho rse by means o f a b road pieceo f sail o r o ther strong clo th (as represented in the figure ) placedund er the animal ’s belly , furnished with two b reech ings and
two breast -
girths. and by means o f ropes and pulleys at tachedto a crossbeam above b e is elevated or lowered , as may be t e
quired .
I t would seldom be necessary to raise them ent irely o f! o f
their feet , as they will b e more quiet , generally , when allowedto touch the ground or floo r . The head-stall should b e padded,and ropes reaching each way to the stall
,as well as forward .
Many horses wi ll plunge about for a t ime, but soon quiet down ,
with an occasional except ion ; when they become quiet,set the
bone , spl int i t well , padding the splints with batt ing, securingcarefully , then keep wet with co ld water , as long as the leastinflammat ion is present , using light food , and a litt le water at a
t ime, but may be given o ften.
SUPPO RTING APPARATUS IN LAME NE SS O F HO RSE S.
I f he is very rest ive , o ther repes can be attached to the corner
r ings, which are there fo r that purpose, and will afford muchad d itional relief to the horse.
GR E ASE -H E E L AND CO MMO N ScRATCH E s.—To Cure.
Lye made from wood ashes, and bo il white-oak bark in i t unt ilit is quite strong,
bo th in lye and bark ooze ; when i t is co ld , it
is ready for use.
First wash o i! the ho rse’
s legs with d ish-water or casti le
306 Dr . Chase’s Recipes.
water , 4 ozs. ; spirits o f sal-ammoniac, 1 os. ; white copperas, 55oz. Mix all and shake as used .
Knowlson'
s Complete Farrier speaks very highly o f thislast preparat ion , which can be tr ied , should the first above fall.
3. Sores f rom Chafing of the Bits—Chlorofo rm and sulphuri cether , equal parts o f each. Keep closely corked .
Sponge on the mouth with water every t ime the bits are
taken out ; then wet well with the m ixture. i t will also be
{loun
dvaluable to remove soreness from any cause
,on man or
orse.
4. Another.—White ashes and spirits of turpent ine. o f each146 tablespoons ; black pepper , ground , 1 tablespoon ; lard to
make 1 pt . o f all ; mix well and ano int .
HE AVE S.—Great Rel ief .— Heaves, the common name for any
d imculty in the breathing o f a horse , is suscept ib le o f great
alleviat ion by attention to the character and quant ity o f foodto be eaten by the animal , as every one knows. I f a horse suf
fer ing from this disease is allowed to distend his stomach at
his pleasure, with d ry food ent irely , and then to dr ink co ldwater , as much as he can hald , he is nearly wo rthless. But i f
his food he mo istened , and he b e allowed to d rink a moderatequantity only at a t ime , the d isease is much less troublesome.
A still further alleviat ion may be obtained from the use o f
balsam o f fir and balsam o f copaiba 4 ozs. each ; and mix withcalcined magnesia sufficiently thick to make it into balls ; givea middling sized ball , night and mo rning ,
fo r a week or 10 days.
This gives good satisfact ion, and is extensively so ld by E berbach Co druggists o f this city.
2. Another.—An old Far rier assures me that lobelia , one
teaspoon once a day ,in his feed , fo r a week , and then once a
week ; that you can hardly tell whether a horse ever had theheaves or not .
3. Another .— H . Sisson, another Farrier , gives me a cure
which somewhat resembles the ball first given under this head,and thus each one supports the other .
He takes calcined magnesia, balsam o f fir , and balsam o f
copaiba, o f each 1 or spir its o f turpentine,2 ozs. ; and puts
them all into 1 pt . o f best cider vinegar , and gives for a dose 1tablespoon in his feed , once a day for a week ; then every o therday fo r 2 or 3 months.
The ho rse will cough more at first , but looser and looserunt i l cured . Wet his hay with br ine , and also wet his feed .
4. Another.- Mr . Bangs highly recommend s the fo llowing :
Lobel ia,wild turnip, elecampane and skunk cabbage, equal parts
o f each . Make into halls o f common size and give one for a
d ose, or make a tincture , by putting 4 ozs. o f the mixture into2 qts. o f spirits ; and after a week put 2 tablespoons into theirfeed once a day fo r a month or two .
5 . Another.— O yster shells, 1 peck ; burn into lime and pul
ver ize ; mix a single hand ful o f it with gi ll o f alcoho l,then
mix i t with the oats each morning unt i l all given.
This for bellows-heaves has done very much good . Horse
radish grated and put in with the feed has benefitted . Cabbage,
Farrier’s Department. 307
as common feed , is good to relieve, or any juicy food , likepumpkins, etc etc will be found to relieve very much. Farmers who have their horses always at home can keep them comfo rtab le with some o f the forego ing directions ; but brokenwinded horses might as well be knocked in the head as to at
tempt to travel wi th them, expect ing any satisfaction to horseor dr iver .
6. Another.— A correspondent o f the Country Gent lemansays that “heaves may be greatly alleviated by feeding raw fat
pork.
“Commence with a piece o f po rk , say a cubic inch , chopped
very fine , and mixed with the wet ted grain or cut feed,twice a
day for two o r three days. Then from day to day increase thequant ity and cut less fine, unti l there is given with each feedsuch a slice as usually by a farmer ’s wife is cut for f ryingnear ly as large as your hand , cut into fifteen or twenty pieces.
“Continue this for two weeks, and the horse is capable of any
ordinary work without distress, and wi thout showing the heaves.
I have exper ience and observat ion fo r the past ten years as
proo f o f the above.—
.I o f Bur lington , Vt .
D IST E MPE R .—To Dist inguish and Cure.
— I f it is thoughtthat a horse has the distemper , and you do not feel certain , wetup bran with rather strong weak lye—i f not too strong theywill eat i t greedily ; i f they have the d istemper , a f ree dischargef rom the nostr ils and a consequent cure will be the result , i tcont inued a few days ; but i f only a cold , with swellings o f the
glands, no change will be discovered .
SHO E ING HO RSES.—Fo r W inter T ravel.—N . P . Willis, o f
the“Home Journal , In one o f his recent I d lewild letters, says :Y ou have discovered, o f course, that you cannot have unin
terrupted winter riding with a ho rse shod in the ordinary way .
The sharp po ints o f the frozen mud will wound the frog o f the
foo t ; and with snow on the ground , the ho llow hoo f soon co l
lects a hard ball , which makes the foo ting very insecure. But
these evils are remedied by a piece o f so le leather nailed an nu
der the shoe—a protect ion to the hoo f which makes a surprisingd ifference in the confidence and sure-foo tedness o f the animal'sstep.
FO UNDE R.—Remedy .
—Draw about 1 gal. o f blood from the
neck ; then drench the horse with linseed o il,1 qt . ; now rub the
forelegs, long and well . with water as hot as can be borne without scalding.
This remedy ent irely cured a ho rse which had been founderedon wheat two days before the treatment began.
PHY SIC .—Bail fo r Ho rses.
— Barbadoes aloes from 4 to 5
o r 6 d rs. (according to the size and strength o f the ho rse) ; tart rate o f potassia, 1 d r . ; ginger and castile soap , o f each 2 d rso i l o f anise or peppermint , 20 drops ; pulver ize, and make all
into one ball with thick gum so lution.
Before giving a ho rse physic, he should be prepared for i t
by feeding scalded bran , in place o f oats, for two days at least ,giving also water wh ich has the chill taken off . and continue this
308 D r. Chase’s Recipes.
need and drink , dur ing i ts operat ion. I f i t should not operatein forty-eight hours, repeat half the dose.
2. Physic fo r Catt le.— For catt le, take half only o f the dose,
above, for a horse, and ad d to i t glauber salts,8 ozs d isso lve
all in gruel , 1 pt . , and give as a drench ; for catt le are no t easilymanaged in giving balls, neither is their construct ion adapted todry medicine.
There is not the need o f preparation for cattle , generally , as
for horses, from the fact o f their not being kept up to grain ; i fthey are
,however , let the same precaut ions be observed as in
“Physic Bal l for Horses.
”
TAMING.—Pr inc ipies Applied to W i ld and Vicious Ho rses.
I have thought , in closing up this Department , that I could no t
devote a page to a better purpose than to the so -called secret
o f taming. Fo r i t is a secret , but i t lies in a different po int fromwhat is generally believed , which I will attempt to show.
Several persons are advertising books for taming wild horses,
and other persons are go ing about teaching the art to classesin private. Probably the pupils get their money '
s worth . But ,why do so many fai l ? The who le secret lies in this, that manypersons can never handle a horse, with all the instructi on in thewor ld— i t is not in them . They cannot establish a sympathybetween themselves and the horse, and i f they become ho rsetrainers they have only mistaken their calling , and the moneythey laid out is perhaps as cheap 9. way as they could be taugh ttheir mistake.
To b e a successful ho rse trainer,he must have a sympathy
with the ho rse, and a personal power o f contro l . This remindsus of an old gentleman ’
s remarks on the subject o f sweeny.
He said : “There were a great many recipes o f penetrat ing
o ils, applicat ions, etc but the great secret was in faith ,” without which no person will persevere a sumcient length o f t imewith ei ther of them . This ho lds good in all d i seases, as wellas in handling or taming a horse.
The mystery or secret , then, is in knowing how,and having
the stamina (power ) to do i t .
As for recipes, they consist in using the horse-caster or wart .which grows upon the inside o f the leg, grated fine , o i l o f cumin.
and o i l o f rhodium , kept separate in ai r-tight bottles ; theseall possess peculiar propert ies fo r attract ing and subduinganimals.
“Rub a litt le o il of cumin upon your hand
,and approach the
horse in the field , on the windward side, so that he can smellthe cumin . The horse will let you come up to him withouttrouble.
Immediately rub your hand gently on the horse’
s nose, get
t ing a little o f the o i l on i t . Y ou can then lead him anywhere.
Give him a little o f the castor on a piece o f loaf -sugar , apple,or potato .
Put eight drops o f the o i l o f rhodium into a lady’
s thimble.
Take the thimble between the thumb and middle finger o f yourr ight hand , with the fore-finger stopping the mouth o f the
thimble to prevent the o i l from running out whilst you are
opening the mouth o f the horse .
Dr . Chase’s Recipes.3I I'
g w m ed a l-a
.
Q.
S
13:
a»
._a
”
mm
8.
38.
2a.
“A
4.
O
bs
a
.“
a.
a
s.s
o
5.
a.
fo
r
:
E38»
!as.
.
2.
8
es.
53:
23md
5
3.
was
?“
o
c
4
854
o
fia
o
3a.
a
es
a
Publishers’ Append ix to Farr iers’
Depar tmen '
31 1U s
i s i t{d d d d i zzd fiidfi d fi fifi i
6
iZQggs ,
3b.
go o
g d 5 2 53a d d a a u 5 5 5 3 8u §5
APPENDIXTO FARRIER’
S DEPARTMENT.
BY THE PUBLISHE R .
THE PO INTS O F A GO O D HO RSE .
A good '
norse possesses be following propert ies : A large.
b lack, smooth , d ry , round and ho llow hoo f ; short and straightpasterns ; straight and fiat legs ; round , lean and bony knees ;a long, high-reared neck , great towards the breast . which shouldlikewise be large and round ; long. sharp and upr ight ears ; a
large and lean forehead ; large , full and black eyes, with the
brows well filled and shoot ing upwards ; slender, lean, wideand o pen jaws ; a long mouth ; a large and lean head ; a thinmane ; wi thers sharp and po inted ; the back short , even and
d ouble-chined ; the sides and r ibs deep , large and bearing out ,and close shut at the knuckle bone ; the belly long and capacious, but hid under the ribs ; the flank full , but yet gaunt ; therump round , plain and broad , with a large space between the
buttocks ; the thighs long and large , with well- fashioned bones,and those well covered with nesh ; the hams d ry and straight :the truncheon small , long and well set ; the tail long, not too
thick , and falling to the ground ; the yard (and stones, i f a stallion) small ; and he should be well r isen before.
In the cho ice of a horse that is intended for the road , or , as
it is commonly expressed ,
“for a hack . let the purchaser take
care to get one o f the best shape that he can fo r the money heintends laying out ; in particular , let him see that his head islean , his eyes large and prominent and his neck well raised ;let h is chine likewise rise pretty well , and take care that hisjo ints are strong , his pasterns short , straight and not apt to
bend when he is go ing ; his hoo fs should b e likewise examined— i f they are sound , tough and hollow there is but little dangerbut that he will stand the road well , as far as respects his feet .
Last ly , his temper and disposi t ion should b e considered ; and .
though there is scarcely one thing in which peeple’
s opinionsvary so much , i t will generally be found that moderation in re
spect to spir it , etc. , is much the best— a runaway and dull jadebeing equally uncomfo rtab le . O ne that wi ll d o his work freelyand without too much whipping o r spurr ing, and at the samet ime manifesting no eagerness to go on when there is no occa
sion, is quite the best for this purpose, and should , i f possible,always be made cho ice o f .
HO W TO TRA I N A CO LT .
Training co lts should begin as soon as practicable. A
day o ld is not too young. and they are never too old . The first
314 Dr. Chase’s Recipes.
be reached with the whip, and there trained to obey the word .
This is no t , however , very important . as for all ordinary purposes they may be equally well trained without i t . Let
them be bitted in the usual manner o f hi tt ing co lts, but not too
severely. In cases o f disobed ience, use the whip, but with greatmoderation, always accompanying i t with reproving words, andin a stern vo ice , and as soon as they submit , meet them withkind words, pat them and give sugar .
Having taught them these things, commence with the saddleand harness. I f the co lt is o f a t imid or wild o r vicious dispositiou , or there is the least fear o f kicking, t ie up one fore- foot ;indeed, it is a safe plan always to do this. Fo r this purpose thetrainer should have a pliable strap o f good leather , about an
’
inch and a half wide, and three feet long , with a good strongbuckle on one end , and a sufficient number o f holes, not too far
apart , in the o ther . Taking up the foot , pass the strap aroundthe outside of the leg ab ove and near the knee. and on the ln
side, cross i t and buckle snugly around the upli fted part . The
foot being strapped up, and the rope in hand , take the saddleand harness, let him see them and smell them to his heart ’scontent ; then gently put them on his b ack ; take off ; put on ;
repeat unt il he shows no fear : throw them on : d rag them overhis hips, and down his heels, through his legs ; cont inue thisunt i l he regards them not . Let down his foot ; repeat the put
t ing on and taking o ff o f the harness. using good and kindwo rds
,and you will get him so that should the harness break , it
will not alarm him, and there will b e no danger o f a runaway ,
o r o f the wagon being kicked to pieces. Accustom the co lts,when the foot is up, to chains and st icks being on their backand around their legs. I f they have never been r idden , let someone get on and o ff unt i l all fear o f the same is gone. Havingtaught a co lt these lessons, take a pair o f lines and drive himunt i l he answers read i ly to the rein ; then put beside him a
well-b roken , quick-stepping ho rse , and put on the check reins,
d rive them until they answer and obey alike : then hitch to
a light spr ing wagon . and d r ive o ff four o r five miles, as y ou
may w ithout difficulty. Y our co lt is now well t rained , and a
safe dr iver in light double harness, and after a l i ttle use maybe harnessed single without fear , and by not overloading , untiltrained to the draf t , will wo rk well .
How to Shoe a Ho rse.—There are very few blacksmiths that
ever once think what a complicated piece o f machinery the footo f a ho rse is, and by one careless b low they f requently stop theworking o f this machine . The major i ty o f smiths , as soon as
they pick up a horse’
s foot . go to work paring the heel. from the
fact that it is the mo st convenient part o f the foot , and therebydestroy the heel and braces o f the foot . causing , in many ln
stances, contracted heels. The heels o f a ho rse should b e wellkept up and the toe down . By lowering the heels you throw the
entire wei ghth o f your ho rse upon the back tendon o f the legs,
and thereb y produce lameness f rom overtaxing a very important set o f tendons . By keeping up the heel you throw the
weight upon the wall o f the foot . In this posit ion you prevent
Publisher’s Appendix to Farrier'
s Depar tment. 3 15
stumbling. clicking, etc. Next , the sheer commences to pare
away the so le, thins it down unt il he can feel it spr ing with h i sthumb. Ask him why he does this, and he gives you no reason,
except from custom. Next come the bars or braces o f the foo t ;they are smoo thed down. Next, in his ruinous course , come thef rogs o f the feet ; they are subjected to the same cutting and
smoothing process. A ll the cutting , par ing, and smoothing of
the so les, bars, or frogs is a decided injury to the ho rse, as wellas to the owner . A ll the coma in the land are produced by thisprocess o f paring. The frogs have been placed in the foot bynature to expand the wall o f the foot, and as soon as you commence to cut it , the oily substance commences to leak out , it
d r ies up, becomes'
hard , losing i ts o ily substance, makes the wallhard and d ry , inducing it to crack. The nerves o f the feet are
very sensit ive, and smiths should be very careful not to pr ickthe foot , as i t requires quite a t ime to relieve them . The foo t
is a very complicated piece o f machinery , and i f you keep a
horse well shod and his foo t in good condit ion, you can than
generally manage the balance. The feet suffer ofrom being kepttoo d ry . Horses that stand on board fioors should have theirfeet wet every day , or there should be a vat five inches deep ,
five feet long. and three wide, fi lled wi th water and clay, inwhich each horse can stand for one hour per week , unless hisfeet are feverish , then he should be kept in i t an hour per day ,
or unt i l the fever subsides. Ano ther source o f injury to ho rses‘feet is the habit of patronizing cheap blacksmiths. A ll horseshoers should be well-skilled veterinary surgeons, or thereshould be a skillful surgeon attached to every shop . Ano ther
source o f poo r shoeing and injury is the loss o f elast icity of
the f rog. refusing to perform i ts proper funct ions ; the heelcontracts, the foot ro lls, and you have a sore horse for ten or
twelve months, for i t requires this long to relieve a horse’
s suf ~
fer ing f rom being badly shod .
Under the circumstances, the first thing that touches theroad o r the floor o f the stall , should be the frog, and the wall o fthe foot should be kept cut so as not to prevent it from touching at every step ; and no man that owns a horse should everallow a blacksmith to cut the so les, bars, or frogs of his horse’
s
feet . Nature has adapted the frogs to all descr ipt ion o f roads.
climates, and weather , without being pared . So many horseshave been ruined by thls p rocess o f paring, that there are nowseveral establishments in this country that manufacture Indiarubb er pads, thinking thereby to supply the wasted f rog and
the elasticity of the natural foo t . The frog is insensible to pressure. and y ou may place the who le weight of your horse on the
frog and he wi ll suffer no inconvenience ; besides. this is theonly reliable way to cure contracted feet ; by throwing the
weight upon the f rog. you force them up between the walls ; i tacts as a wedge. and soon relieves the contracted feet . Smithsshould never have their shoes hot when fitt ing them , as the
application o f hot iron extracts the o i ly substance from the
hoo f . The amount o f cruel punishment infl icted on horses bycross-grained blacksmiths. is another source o f poor shoeing.
31s J r. Chase’s Recipes.
As soon as the horse does not stand , the smith gets angry andcommences whipping and jerking the animal , which only addsterror to i t , so that he soon refuses to go to the shop i f he can
avo id it ; i t is natural for ho rses to dislike to be shod , becausethe hammering shocks the nervous system , unt il they are ac
customed to i t . He should be taught to stand , and his feet
well handled at home, before he is ever brought to the shopby the owner . The wall o f the foot should never be raspedabove the nail ho les, and as litt le below the clenches as possible ;all the rasping and filing but tends to th in and weaken the wallby cutt ing the fibers o f the foot . The nails should be counter
sunk into the shoe, so that there wi ll b e no chance fo r the
clenches to r ise. No horse inter feres with the '
heel o r toe ; i t is
always the side of the foot . The habit o f turning the insideo f the shoe under causes a number o f horses to interfere , thatwould not i f they were shod straight in the inside. Spread theheels as wide as possible ; set the outside a litt le under ; keepthe toes full. For clicking ho rses, raise the heels high, cut thetoes short . For speedy cuts, place your toe corks a quarter o f
an inch to the inside o f the center o f your shoe ; keep the heelswide apart . For co rns, put on a shoe with a prong, for the
main r im, so as to cover the ent ire f rog, pare the wall lowerthan the frog, so as his entire weight w i ll be thrown on the
frog. Have the inner cork not quite so sharp as the outer one ,
so that i f he steps upon the other foo t it will not cut i t ; makethe shoes as light as possible consistent with good service , as
they are ordinar ily made just about one-third too heavy.
Ho rses in the United States.—The first horses brought into
any part o f the territory at present embraced in the UnitedStates, were landed in Flor ida. by Cabeca de Veca, in 1527 ,
forty-two in number—all o f which per ished o r were otherwisekilled . The next importat ion was also brought to Florida,
byDe Soto , in 1539. I n 1608 the French introduced the horse intoCanada. In 1609 the E nglish landed at Jamestown , in Virginia,
having seven horses with them . In 1629 Francis H igginson impo rted horses and other domest ic animals into the co lony o fMassachusetts Bay . In 1625 the Dutch Company importedho rses into New Y ork . In 17 50 the French o f I llino is were in
possession of a considerable number o f ho rses.
Speed of the Ho rse.- Table showing the distance a horse
goes each second per various rates o f speed , f rom to 4
minutes, inclusive :2 : 20 gait feet per second .
318 Dr. Chase’s Recipes.
No . 3. Saltpeter, 1 ounce ; indigo . li -ounce ; rain water, 4pints ; mix, and give a pint twice a day .
No . 4. Licor ice, elecampane, wild turnip, fenugreek, skunkcabbage,
lobelia, cayenne , and ginger , equal parts o f each ;mix, and give a tablespoonful once or twice a day ; i f the horserefuses to eat it in feed make i t into a ball and give.
Cont racted Hoof or So re Feet —No . 1 . Take equal parts of
soft fat , yellow wax, linseed o i l, Venice turpenti ne, and Norwaytar ; first melt the wax , then add the others, mixing thoroughly.
Apply to the edge of the hair once a day .
No . 2. Benzine, 1 ounce ; salts o f nitre, 1 ounce ; alcohol , 3ounces ; aqua ammonia, 2 ounces ; Venice turpentine, 8 ounces.
Mix ; apply to the edge o f the hair , and all over the hoof , oncea day , for ten days, then twice a week for a short time.
No . 3 . Resin, 4 ounces ; lard , 3 ounces ; b eat them over a
slow fire, then take o f! and add powdered verdigris, 1 ounce.
and stir well to prevent i ts running over ; when partly coo l ad d2 ounces spir its turpent ine. Apply to the hoo f about once inchdown from the hair.
Horse Linimenta—No . 1 . O i l spike, o i l origanum , o il hemlock, o i l wormwood , aqua ammonia, camphor gum, of each 2
ounces ; o live o i l, 4 ounces ; alcoho l, one quart . Mix. This isan excellent liniment for man o r beast .
No . 2. O i l o r iganum , o i l amber , sweet o i l, of each 1 ounce ;oi l spike, aqua ammonia, and o il of turpentine, of each 2 ounces.
Mix .
No . 3 . Linseed o il, 8 ounces ; turpentne, 8 ounces ; oi l origa;num, 4 ounces. Mix well . This is excellent for sprains and
bruises, and is good as a general l iniment .
No . 4. O i l spike, 1 ounce ; o i l or iganum , 2 ounces ; alcohol,16 ounces. Good for lameness result ing f rom almost any cause.
No . 5 . Take equal parts o f alcoho l, chloro form, aqua ammonia, Jamaica rum and water, and mix.
Fo r Scratches and Grease Heel .—No . 1 . Balsam fir , 4 ounces ;lard , 4 ounces. Stir , with a gent le heat , until thoroughly mixed.
Wash the so res well with cast ile soap and apply.
No . 2. Sugar o f lead , 2 ounces ; borax, 1 ounce ; sweet o i l, 6ounces ; mix , and apply twice daily, after washing with castilesoap , and drying.
No . 3. T incture of myrrh , 2 ounces ; glycerine , 4 ounces ;
tincture o f arnica, 2 ounces. Mix thoroughly and apply two or
three t imes a day , after cleansing , as above. with cast ile soap .
No . 4. Take ifi-ounce o f powdered verdigr is and 1 pint of
rum, or proo f spir its. Mix , and apply once o r twice a day . Thisworks nicely for grease heel or mud fever .
No . 5 . Take o f oxide o f zinc, 1 drachm ; lard , 1 ounce ; powdered gum benzo in, 10 grains ; .comphorated spir its, 1 drachm .
Mix thoroughly and rub on twice a week. Do no t wash after the
first application.
Cuts. Wounds and So res— Take of lard , 4 ounces ; beeswax,
4 ounces ; resin , 2 ounces ; carbo lic acid , -ounce. Mix the firstthree and melt , then ad d the carbolic acid , st irring unti l coo l.This is excellent for man, as well as beast.
Publisher's Appendix to Farrier's Department . 319
Wound Balsam—For Horses or Human Flesh—Gum ben
so in, in powder , 6 ounces ; balsam o f to lu, in powder , 3 ounces ;
gum storax , 2 ounces ; frankincense, in powder, 2 ounces ; gummyrrh in powder , 2 ounces ; Socotorine aloes, in powder , 3ounces ; alcoho l , 1 gallon. Mix them all together and put themin a digester , and give them a gent le heat for three or four
days, then strain.
Sweeney .—Spanish files, camphor gum, and cayenne. of each
1 ounce ; alcoho l, 10 ounces ; spir its turpentine, 6 ounces; o i l
or iganum, 2 ounces. Mix.
R ing-Bone and SpavlnsF - To Cure.—E gyptiacum and wine
vinegar . o f each 2 ounces ; water of pure ammonia, spirits of
turpentine, and o i l origanum , o f each 1 ounce ; euphorbiumand canthar ides, o f each k -ounce ; glass made fine and si f ted
through gauze, 1 drachm ; put them in a bott le, and when used
let them be well shaken. This is to be rubbed upon the boneenlargement , with the hand or spatula, for half an hour eachmorning, for six or seven mornings in succession. Let the horse
be so t ied that he cannot get his mouth to the place for 3 or 4
hours, o therwise he will blister his mouth and blemish the part .Then let him run unt il the scab comes o ff of i tself withoutscraping, which injures the roots o f the hair . Then repeat as
before, and fo llow up for 3 or 4 t imes blistering. and all boneenlargements will be reabsorbed , i f not fo r more than a year or
two ’
s standing.
I t is also good for callous sinews, and strains o f long standing, spavins, b ig head , etc., but i f there are ring-bones of so
long standing that this does not cause their cure, you will proceed as follows :
Bone-Spav ins—French Paste $300 Recipe.- Corrosive sub
limate , quicksilver , and iodine, o f each 1 ounce ; with lard sumcient to form a paste.
Direct lons.— Rub the quicksilver and iodine together , then
adding the sublimate, and finally the lard, rubbing thoroughly.
Shave off the hair the size o f the bone enlargement ; thengrease all around i t , but no t where the hai r is shaved o ff ; thisprevents the act ion o f the medicine, only upon the spavin ; nowrub in as much o f the paste as will lie on a three-cent piece only.each morning for four mornings only ; in from seven to eightdays the who le spavin will come out ; then wash out the woundswith suds, soaking well , for an hour or two , which removes thepo isonous effects o f the medicine and facilitates the healing,
which wi ll be done by any o f the healing salves; but I wouldprefer the green o intment to any other in this case.
Cord ial Bails.—No . 1 . Anise, powdered , 1A-ounce ; ginger , 1
drachm ; gentian, 1 drachm ; fenugreek, 2 drachms ; mix.
No . 2. Caraway and ginger , each 2 drachms ; anise, gent ianand fenugreek, each 1 ounce ; mix.
No . 3. Camphor, 1 drachm ; anise. 3 drachms ; tincture o fOpium, 1 ounce ; powdered extract of licorice, 3 d rachms; flaxseed meal, 1 ounce ; mix.
Astr ingent and Co rd ial.—No . 1. O pium, 12 grains; camphor.$5 drachm ; catechu, 1 drachm ; mix.
320 Dr . Chase’s Recipes.
No . 2. O pium, 10 grains ; camphor , 1 drachm ; ginger , 2
drachms ; castile soap, 2 drachms ; anise, 3 drachms; licorice, 2drachms ; mix.
Alterat ive and Laxat ive Balls.—No . 1 . Linseed meal , 1 ounce ;
aloes, lip-ounce ; cast ile coap, % °O lln0 9 ; mix .
No . 2. Ginger , 1 drachm ; cast ile soap , 2 drachms; Barbadoesaloes, pulverized. 4 drachms ; fiaxseed meal , 1 ounce.
Tonic Bai ls—G inger , 2 drachms ; gent ian, 1 drachm ; Peruvianbark. fi -ounce ; fenugreek, M-ounce ; mix, and form a ball.
Diuret ics— Take o f balsam copaiba, 2 ounces ; sweet spiri tsof nitre, 3 ounces; spir its o f turpent ine, 2 ounces ; o i l o f juniper ,2 ounces ; tincture of camphor , 2 ounces ; mix ; shake the bo tt lebefore pour ing the medicine ; dose for adult horse, two tablespoonfuls, in a pint o f milk, repeated every four to six hours, i fnecessary. This is a rel iable preparat ion for kidney difficult ies.
Cough Mixtures—No . 1. O i l o f tar , given as directed for
treat
l
i
l
nent of heaves, is one o f the best remedies for near ly all
coug s.
No . 2. Take o f alcoho l, l,4-pint ; balsam of fir , 2 ounces ; mixwell, and ad d all the tar i t will cut. Shake well before using.
Dose from one to two teaspoonfuls two or three t imes a day .
Nasal GIeet—No . 1 . Copperas, 2 ounces ; pulver ized gentian,
3 ounces; elecampane, 1 ounce ; linseed meal, 3 ounces ; mix,
and give from $6 to 1 tablespoonful, twice a day .
No . 2. A loes, 6 ounces ; pulverized nux vomica, 3 drachms ;fiaxseed meal, 4 ounces ; make into eight powders and gi ve one
or two each day .
Cracked Heels—Tar , 8 ounces; beeswax , 1 ounce ; resin, 1
ounce ; alum , 1 ounce ; tallow, 1 ounce ; sulphate of iron, 1 ounce ;carbo lic acid , 1 drachm ; mix, and bo il over a slow fire. Skimoff the filth, and add 2 ounces o f the scrapings of sweet elder .
Thrush.—No . 1 . Wash the feet well with cast ile soap and
water , and spr inkle with a small quanti ty of pulver ized bluevitr io l in the cleft and then fill up all the cavit ies with cotton
and press i t in so as to keep out all dirt. and repeat as often as
necessary unt il the cure is complete.
No . 2. Blue vitr iol and copperas, of each 1 ounce ; burntalum , 2 ounces ; white vitr io l , M-ounce ; mix.
Water Farcy .—No . 1. Saltpeter , 2 ounces ; copperas, 2 ounces ;
ginger , 1 ounce ; fenugreek, 2 ounces ; anise, lip-ounce : gent ian,
1 ounce ; mix and divide into eight powders ; gi ve two or three
each day .
No . 2. Gentian, 1 ounce ; ginger , -ounce ; anise, 1 ounce
elecampane, 2 ounces ; blue vitrio l, 1 ounce ; fiaxseed meal , 2ounces ; saltpeter , 2 ounces ; mix. and divide into eight powders.
Moderate daily exercise and rubb ing the limbs are useful.Heal ing Prepsrat lona
—Pulverized camphor , 1 drachm; prepared chalk, 6 drachms ; burnt alum, 4 drachms; mix. Sprinkleover the sore.
Tincture of opium, 1 ounce : tannin. 1 drachm ; mix and shakewell before using. E xcellent for galls of co llar , saddle, or , in fact ,for any purpose requiring a healing astringent.
For Unhealthy Ulcers—N itr ic acid , 1 ounce ; b lue vitriol , 3ounces ; soft water , 15 ounces.
322 Dr . Chase’s Recipes.
will give freely ; then put on a shoe that will expand the heel .i t is also necessary in this case that the inner heel should beopen or spread, as the hoo f is simply too small for the foot ; i fthis is properly done the po int is direct ly reached . Some rec
emmend , in addit ion to this, burning with a hot iron a crease
across at the upper edge o f hoof . I f this is done properly thehoo f will not split any more. The hoof may now be more rapidlygrown i f desired. O pening the foot and the shoe is the po int ofsuccess.
Guinea—Corrosive sublimate, %o unce ; muriatic acid , 20drops ; so ft water , 2 ounces ; mix the last two and shake well,then add the first .
Inject a litt le with a glass syr inge one or two t imes, beingcareful to inject to the bottom. Warm poultices, used for severaldays, generally work well.
H ldebound .- To recruit a hidebound horse, give nitrate potassa
(or saltpeter ) , 4 ounces ; crude ant imony, 1 ounce ; sulphur , 3ounces. N itrate o f po tassa and ant imony should be finely pulverfacd . then add the sulphur , and mix the who le well together . Dose,a tablespoonful o f this mixture in a bran mash daily.
To Grow Ha ir.—Mix sweet o il, 1 pint ; sulphur , 3 ounces.
Shake well, and rub well into the dock twice a week.
Fo r Wo rms - l -Calomel, 1 drachm ; tartar emetic, $6 drachm ;linseed meal, 1 ounce ; fenugreek, 1 ounce. Mix and give in feedat night , and repeat the dose for two or three times, and fo llowwith 154 pints o f raw linseed o i l, about 6 hours after the lastpowder has been given.
Grease Heal.—Chlor ide o f zinc. drachms ; water , 10 ounces;glycer ine, 8 ounces ; mix. I f there is much discharge apply a
poult ice for several hours, fo llowed by applicat ion o f the above,after cleansing well with so ft water and castile soap. The fol
lowing powders should be given at the same time in the feed ,every night for a week or two : Bicarbonate o f soda, 1 ounce ;
arsenic, 1 drachm ; iodide o f iron ,l,§-ounce ; fenugreek, 2 ounces ;
ginger , 2 ounces ; elecampane, 1 ounce ; mix thoroughly and divideinto 12 powders.
Heps, 2 ounces; carbo lic acid , 30 drops ; bo iling water , 2gallons. Mix the hops and carbo lic acid with the bo iling waterand compel the animal to inhale the steam for 15 or 20 minutesat a t ime, and repeat three t imes a day . Apply a strong mustardpaste to the throat , and place a warm poult ice over the paste.
Feed warm mashes and bo iled vegetables ; keep the stable comfortab ly warm and the ai r pure. Give the fo llowing powders oncea day ; powdered Peruvian bark, 2 ounces ; powdered gent ian, 1
ounce ; powdered copperas, 1 ounce ; mix, and divide into 8
powders.
For R ingworm—Apply mercurial ointment three or four t imesa week .
Fo r Britt le and Cont racted Hoofs.- Take of castor o il, Barba
does tar and sof t soap, equal parts o f each ; melt all togetherand st ir while coo ling, and apply a little to the hoo f three or
four t imes a week.
Arab ian Cond it ion Powders—Ground ginger , 1 ih . ; sulphuret
Publisher”s Append ix to Farr ier’
s Depar tment . 323
of antimony, 1 ih. ; powdered su lphur, 1 lb saltpeter , 1 lb . Mixall together , and administer in a mash, in such quant ities as maybe requi red. The best condit ion powder in existence.
Liniments fo r Ho rses—NO . 1 . O live Oil, 2 ounces ; aqua ammonia, 1 ounce ; mix, and add 2 ounces Oil or iganum, 2 ounces
of spir its of turpentine,l,§-ounce o i l O f wormwood, strongest alco
ho l, 1 pint . This liniment is excellent for any lameness ; also goodfor spavins, r ingbones, curbs, etc i f used when they make theirfirst appearance.
No . 2. A lcoho l, 1 tablespoonful ; extract o f lead , 1 tablespoonful ammonia, 2 ounces ; t incture o f cayenne pepper , 4 ounces ;beef ’s gall, 1 gi ll ; camphor gum, 1 ounce ; alcoho l , 1 pint ; mix.
Used for the same purpose as NO . 1.
N O . 3. Best vinegar , 1 quart ; saltpeter , pulver ized , 4 ounces
wormwood , 4 ounces ; mix. and steep in a dish well covered ;strain and press the herbs. Valuable for bruises, swellings andsprains.
Sadd le and Harness Gslls, Bruises, E ta—No . 1 . T incture of
Opium, 2 ounces ; tannin, 2 drachms ; mix, and‘
apply twice a day .
NO . 2. Take white lead and linseed o il, and mix as for paint,and apply two or three t imes a day . This is good for scratches,or any wounds on a horse.
E yewater fo r Ho rses—No . 1 . Sugar of lead . 1 drachm ; t incture of Opium , 2 drachms ; soft water , 1 pint ; mix, and wash theeye two or three t imes a day . O r ,
No . 2. A lcoho l, 1 tablespoonful ; extract o f lead , 1 teaspoonful ;rainwater $6-pint .
Founder.—NO . 1 . Vinegar . 3 pints ; cayenne pepper , 94 drachm ;t incture o f aconite root , 15 drops ; mix, and bo il down to 1
quart ; when coo l, give it as a drench ; blanket the horse well ;after the horse has perspired for an hour or more. give 1 quarto f raw linseed o il ; this treatment will be found good for horsesfoundered by eating too much grain.
NO . 2. Some recommend for horses foundered on grain , to
bleed about 1 gallon, then to drench the horse with 1 quart O f
raw linseed o i l ; after this to rub the fore legs well , and for a
long t ime, with very warm water , having a little tincture of opiummixed with i t . As the horse will no t recover from loss o f bloodfor
N
a i !
l
ing t ime i t is usually better to adopt the treatment gi ven11 o .
Anodyne Drenches.—NO . 1 T incture of opium , 1 ounce ; starch
gruel , 1 quart ; mix.
No . 2. Sweet spir its o f nitre, 1 ounce ; t incture o f opium , 1
ounce ; essence o f peppermint . Me nace ; water , 1 pint ; mix.
No . 3. Tincture O f opium, 1 ounce ; spir its o f camphor $4Ounce ; anise, lAg-ounce ; sulphuric ether , 1 ounce ; water . 1 pint ;mix.
Diabetes.— Sugar of lead , 10 grains ; alum , 30 grains ; catechu.
1 drachm ; t incture of Opium, bs-Ounce ; water , 1 pint ; mix .
Farcy and Glanders.—NO . 1 . Iodide of potassium , 114 drachms ;
copperas. sip-drachm ; ginger , 1 drachm ; gent ian, 2 drachms ;powdered gum arabic and syrup to form a ball.
324 Dr . Chase’s Recipes.
No . 2. Calomel , “d rachm ; turpent ine, x-ounce ; blue vi td rachms ; powdered gum arabic and syrup to form a ball .
No . 3.-ounce sulphite O f soda, 5 grains Spanish fl ies, pow
d ered ; mix, and give at night in cut feed for several weeks. Giveat same t ime, every morning and noon, 3 drachms powdered gent ian , 2 drachms powdered blue vitr io l . Give the medicines fora long time. Feed well. This is the best treatment that can beg iven for this disease.
Fever Balls.-No . 1 . Saltpeter , 295 drachms ; tartar emet ic,
% d m hm ; fiaxseed meal, 1 ounce ; camphor , l,§-drachm ; ginger ,
2 drachms ; mix, and form into a ball ; repeat three or four timesa day if necessary.
No . 2. Tincture o f aconite, 10 drops ; tartar emet ic, 34d rachm ; saltpeter , 1 drachm ; ginger , 2 drachms ; linseed meal,1 ounce ; mix , and form into a ball ; repeat three or four t imes aday i f necessary.
Diuret ic and Tonic Balis.—Copperas, drachms ; ginger , 1
d rachm ; gent ian, 1 drachm ; saltpeter , 3 drachms ; resin,-ounce ;
fiaxseed meal, 1 ounce ; mix, and form into a ball .Diuret ic Dalia— NO . 1 . Saltpeter , 3 drachms ; resin, 4 d rachms ;
cast ile soap, 2 drachms ; fenugreek, 3 drachms ; fiaxseed meals, 1ounce ; mix, and form into a ball.
No . 2. O i l O f juniper , 1Ag-drachm ; resin and saltpeter , each,
2 drachms ; camphor , big-drachm ; castile soap, 1 ounce ; flaxseedmeal, 1 ounce ; mix , and form into a ball .
The E pizoot lc.—The early symptoms O f the disease are a
li ght , hacking cough , with a general dulness, and an indisposition to move ; co ld legs, with a watery discharge from the
nostrils. A t first , the nasal membrane is pale, but as the d is
ease advances, becomes highly co lored , and the mucous d is
charge changes to a greenish yellow co lor , and the pulse becomesmore rapid . As soon as the symptoms appear , the animal shouldbe kept warm in the stable by blanket ing. The fo llowing prescript ions are recommended :
NO . 1 . Linseed o il. 195 ounces ; turpent ine, 195 ounces ; liquorammonia fotr 1 ounce. Mix all together , and apply to the
throat .NO . 2. N itrate potash , ounces ; tartarized ant imony,
ounces ; digitalis, 195 ounces. Pulverize all together , and gi veone night and morning. I f not very bad , the digitalis may be
omitted .
The disease consists O f an inflammat ion O f the mucous membrane lining o f the throat , which gradually extends from the
epiglott is downwards t ill it reaches the lungs, when i t assumesa decidedly dangerous character . The following will arrest thed isease at once, i t taken in t ime :
Bo il a handful of smart -weed t ill all the strength is Obtained ,and pour the liquid bo iling hot over the usual mess O f oats, and ,
when all is coo l , feed them to the horse. Repeat till all symptoms disappear . Cure certain. Ground ginger mixed with the
oats has also proved effectual .
326 Dr . Chase’s Recipes.
than the male. This gi ves ample room for the perfect development O f the foetus, easy parturit ion, and a large supply O f milkfor the Offspr ing , at a period in i ts existence when food has a
greater influence in perfecting character and fo rm than at anysubsequent t ime.
6. E xcept ions to this rule may be made, when greater size i srequired than can b e Obtained from the female, and especiallywhen more vigor and hardiness of const itution are desirable.
For this purpose, strong masculine development in the sire is
proper , and , i f o therwise unat tainable. something of coarsenessmay be admitted , as thismay b e afterwards corrected ; but nothingwil l atone for want O f constitut ion and strength.
7 . Pair ing should be with a str ict reference to correct ing theimhperfect ions O f one animal by a corresponding excellence in theo er .
8. Breeding ln-and -in, or propagat ing from animals near lyallied , may be to lerated under certain circumstances. Whenthe animal possesses much stamina and peculiar merit , whichi t is desired to perpetuate in the breed , i t may be done eitherin the ascend ing or descending line, as in breeding the son to
the parent, or the parent to his own progeny. This has beenpract iced with decided advantage, and in some cases has evenbeen cont inued successively as low as the sixth generat ion.
9. Yet . with inexperienced breeders. i t is usually better toavo id close relat ionship, by the selecti on of equally mer itor ious stock-getters o f the same breed from other sources, unlessthe breeder be a perfect master o f the art O f close breeding . I t
requires the soundest judgment and long exper ience to longfo llow in-and -ln breeding with entire success.
10. Who lesale, nutr it ious food , at all t imes sufi cient to
keep the animals stead ily advancing , should be provi ded , but theyshould never b e allowed to get fat . O f the two evi ls, starvingis preferable to surfeit . Careful treatment and the absence of
disease must be always fully considered .
11. Animals should never be allowed to breed either too
early or too late in life. These per iods cannot be arbitrari lylaid down , but must depend on their t ime of matur ity, the longevi ty of the breed, and the stamina O f the individual .
12. No vio lent cross or mixing o f dist inct breeds should everb e admitted for the purpose o f perpetuat ion, as of cattle o f
diverse sizes, horses of unlike characters ; the mer ino and longwoo ls. or even the long or short and the midd le-woo led sheep. For
carcass and const itut ion , the last -named crosses are unexcepti on
able ; and i t is a pract ice common in this country, and wellenough, where the whole produce is ear ly dest ined for the
shambles. But when the progeny are designed for breeders, thepractice tends to a to tal uncertainty in fixed character and
quality.
Pubiishe/ s Appendix to Farr ier’
s Department . 327
CATTLE.
Nat ive Cstt le.—This is a favor ite term with Amer icans. and
comprehends every thing in the country excepting such as are O f
a pure and dist inct breed . I t embraces some of the best , someo f the worst , and some of almost every variety. shape, co lor , andcharacter of the bovine race. The designat ion has no furthermeaning than that they are indigenous to the so il, and d o not
belong to any well-d efined or distinct variety.
Devons.— This beaut iful race is of med ium size , red in co lor ,
symmetr ical in shape, and of great beauty in appearance, combining almost every good quality demanded in the bovine race.
They have been kept and cult ivated for many centuries in the
southwestern countr ies of E ngland—more in Devonshire thanelsewhere—and much improved in form and ear ly r i peness withinthe last century. They are favor ites as working oxen. They arefine in the bone, round and long in the carcass, wide in the hips,short in the leg, straight and broad in the back, fine in the headand neck, deep in the chest and brisket , prominent in the eye,
high and spreading in the horn, and yellow in the muzzle— takenaltogether , O f most graceful and blood-like appearance. They arenaturally excellent milkers, giving a medium quant ity, and o f
remarkably good quality, yielding the r ichest butter .
Heref o rds.—This is another valuable breed , of great ant iquity
in some o f the western count ies o f E ngland , bordering on Wales,o f which Hereford shire is the chief , and from which the catt letake their name. Their size i s large, their co lor red , with whiteor mott led faces, somet imes white backs and bellies and occasionally a deep roan of red and white intermixed on their bod ies.
In general shape they are much like the Devons, a fourth largerin size, somewhat coarser in the bone, and hardly so refined and
graceful in the out line. Their horns are high and spread ing. So
far as tried in Amer ica, as a beef animal they mature ear ly, as atthree to four years they are well grown for fattening. As a working ox no beast can be better, being large, strong, readily matched ,
docile, and of great strength—taken altogether the best O f working catt le.
Ay rshires.—This is perhaps the most popular b reed of milk
cows now in Scotland , taking their names from the county of
Ayr , where they were first originated and bred , and Obtainedtheir celebrity. In size they are medium , compared with our
nat ive cattle ; in co lor , dark red , or brown and white occasionally inclining to roan, somet imes flecked , or spotted , the red
and white var iously intermingled . Their shape is usually good ,being squarely built , short in the leg. broader behind than before,as all milkers should be, straight in the back, wide across the
hips, finely shaped udder with the milk marks well developed.and bounteous milkers. Their heads are smal l, the horns shortand well set, the eye b right , the nose either dark or yellow, but
the dark usually prevailing—although a satisfactory dairy cow.
Galloway , Angus, o r Aberdeens of Scotland , have been re
cently introduced into the United States. They are a beef ani
328 Dr . Chase’s Recipes.
mal chiefly, the cows having litt le reputat ion in their nativeland as milkers. They are O f medi um size only, most ly blackin co lor , although occasionally red , dun, or black and red b rin
d ied. compact in shape. and hornless. They are hard y, easykeepers, early matured , and O f excellent quality for flesh. Theythrive well on rough soils and in a severe climate, and may , in
good grazing localit ies, achieve decided success. Some of theirpart ial breeders and advocates contend that they are good milkers, but such is not their usual reputat ion. For common laboruses they have proved good working oxen.
Shortho rns.—This is the most universally popular foreign
breed in our country. Their large size, full development and
excellent general qualit ies have made them universal favor iteson all good so ils where abundant grasses prevail. They havegreat size, great length , breadth and depth O f carcass, small inbone, fine in symmetry, attract ive in co lor , which is red and
white only, or of tho se co lors in patches or agreeably intermingling through all degrees and shades o f roan . They are
fine in the head , clean in the neck. with yellow noses. br ighteyes. small , short , curved horns, and of elegant , imposing con
tour . They mature early, at three to four years old , and makea qui ck and profitable return o f their food in either milk or beef ,for either of which purposes they may be profitably bred and
used, as select ions are made, or these qualit ies are required .
As working oxen exclusively we do not recommend them . as theyare heavier and slower in movement than some o f the otherbreeds, or even our nat ive cattle.
Jerseys and Guernseys.— These two variet ies in their origin
are a cognate breed , each taking i ts name from one O f the
Channel I slands of Great Br itain, near the coast o f Normandy,in France, from which country their ancestry, centur ies ago ,
crossed over to these islands. Jersey, being the larger territory, contains many more catt le than the other , and from i t muchlarger importat ions to the United States have been drawn. The
Jersey are small in size, unique in form and co lor , with dist inctcharacteristics, all tending to dairy qualities. Lean and angularin anatomy, they carry little fiesh compared with other breeds,
but their milk , although less in quant ity, is r icher in cream and
co lor o f butter than cows o f other breeds. I n such reputation theyhave become favorites with many who are select in their choiceO f butter , which sells at an increased pr ice over that o f the common dairies. The average weight o f the cowsmay run to eight ornine hundred pounds, and their yield o f milk from twelve to eighteen more pounds per day .
The Guernseys are full 20 per cent larger in size than the
Jerseys. of near ly the same anatomical shape and similar ity of
co lor . bo th being chiefly fawn , or light yellow , mingled more or
less with white, squirrel gray, or smoky brown, and occasionallysplashed wi th streaks of brown. The Guernseys in their greaterweight usually yield more milk and butter than the others and
carry more flesh . Their lacteal qualit ies are their great meri t ,and on these their popular ity is sustained .
Ho lsteins—This valuable dairy b reed has lately been intro
330 Dr . Chase’s Recipes.
SILOS AND ENSILAGE.
E nsilage is a new system o f preserving green fodder for cat
t le dur ing the winter months—a system that mani fest ly is of
great benefit to cattle. I t is accomplished by taking green fodder— say co rn—cutt ing i t up in fine pieces and preserving i t fromall contact with air unt il wanted to feed . The chopped fodder iscalled ensilage, and i t is preserved in a building called a si lo .
A pract ical silo can be made by excavat ing to a depth O f six
feet. and add ing a top of six feet in height . The bottom and
sides, to the height o f nine feet , should be built of stone and
plastered smoo th . The bo ttom should be cemented like a cis
tern. Cement may be subst ituted for plaster on the walls i f thegrounds are particular ly damp, as all mo isture must be excluded.
The silo should be eight feet wide and twelve feet long . Asilo O f this size will contain 864 cubic feet o f ensilage, or abouttwenty tons O f feed . The f rame portion of the building abovethe walls must be made O f matched and surfaced boards and
well put together . Such a silo can b e best filled with foddercorn. The corn should be out when the ears are in about thatstate best adapted for roasting ears. I t should be run througha fodder cutter and cut into pieces about half an inch long. As
i t is passed into the silo boys or men trample i t down into the
closest space. When fi lled to the top a thick layer o f builders'felt is placed in the ensi lage. This in turn is covered wi th six
inches of straw. O n the straw planks fit ted to fi ll the spaceare laid and then weighted with stone, about 100 pounds to the
square foot . Thus prepared the ensilage will remain sweet and
unfermented dur ing the enti re winter . The cost O f such a si loi s about $50.
When opened to feed the catt le , the top two inches will befound to be spo iled . Below this i t can be cut into with a hayknife and used as needed . The boards and pressure shouldbe removed every evening, and the felt , boards and stones shouldbe placed upon the silo while i t is being fi lled after each day'swork .
Cat t le will not like the food at first , but will soon relish it .and eat i t with extreme avidity . Stock, i f cows, so fed— saythirty pounds twice a day for each animal— having, o f course,
their ordinary grain feed , will gi ve one-third more of milk and
butter than with d ry feed . In fattening cattle ensilage w i ll saveabout ten pounds o f corn in making the same amount o f beef .
To Cook Feed f o r Catt le.—1 '
o Cook Hay .—Cut it , wet i t well,
put i t in an upright tank or cask , with a false bo ttom and t ightcover , press i t down firmly, and pass the steam in under the
false cover .
To Cook Germ—Soak as many barrels. half full, as you wishto cook, from 15 to 24 hours ; turn on steam and cook unt il done,
and the barrels will be full .To Make Mush.
—Fill as many barrels half full of water as
you wish to make barrels o f mush ; bring the water near ly to a
bo il by passing the steam to the bottom ; st ir into each barrel
Publisher's Appendix to Farrie/ s Department. 3SI
from 134 to 11K bushels o f meal unt il well mixed ; then cookuntil done, when the barrels should be full.
To Cook Vegetab lea— Fill the barrels full , and i f no other
cover is at hand, chop the top fine with a shovel ; then coverthem up with meal or provender and cook until done ; have ho lesin the bottom O f the barrels to carry of! condensed steam.
Nut r it ious Propert ies of Different Vegetab les and O il Cake, Compared with Each O ther ln Quant it ies.
O il Cake 1. Clover hay 4.
Peas and Beans HayR ice Potatoes
Wheat. grain O ld potatoesWheat, flour 2. Carrots
O ats CabbagesRye 2.5 Wheat strawBran , wheat 2.75 and 3. Bar ley
3. Cat
Bar leyg
. TurnipsI llustration.
— 2 lbs. O f o il cake is equal to 18 lbs. of cabbage.
THE DAIRY.
From what has been said on the various characteristics of
the diff erent breeds of catt le, i t must be evident that no verydefinite cr iter ia O f excellence can be given fo r all good dairycows. But there are certain po ints in a good milker that can
hardly be mistaken. She should be descended from the bestmilking stock ; her head should b e small or O f medium size ;muzzle fine and nostri ls flexible and expanded ; face long , slen
der and dishing ; cheeks thin ; eyes full , mild and prominent ;horns delicate and waxy, and they may be either branching ,
lopped , crumpled or absent ; long, thin lively ear , rather thinlyhaired on the inside ; neck thin and small at i ts junct ion withthe head ; deep chest , but not too heavy before ; back level andbroad ; well ribbed ; belly large ; low flank ; wide thighs, but th in,
short legs, and standing well apar t ; large milking veins ; loose,
capacious udder , rather square in form , coming well out behind ;good teats ; loose, mellow skin, o f a yellow shade ; and a fine,
thick coat o f glossy hair ; and she must b e of good dispositionand free from tricks. Y et, with all the skill O f a well pract icedtaste in the select ion O f animals, the dairyman will frequentlyfind his theor ies and results at sad var iance. O ne may somet ime select a fine animal , with every appearance O f good milking qualit ies, which is but a medium cow at the pail ; and an
other that hardly seems worthy O f no t ice, and which sets at
defiance many established milking po ints and all preconceivednot ions of symmetry, may yet prove a good m i lker . A cow thatruns to flesh while in milk is generally an ind ifferent animal fo rthe dairy. Perfection in a cow consists in converting all she
332 Dr . Chase’s Recipes.
eats into mi lk while yielding“ it , and when d ry in turning all she
consumes into valuable meat.Management of Da iry Cows.
—A cow may have her first calf
when between two and three years O f age, accordi ng to her sizeand developments. Af ter calving, i f in cold weather , or not at
pasture, she should be fed twice a day a pai lful o f warm water ,with two or three quarts o f light meal or bran in it , in addit ionto a moderate supply O f her common food for two or three days.
Avo id fat in a breeding cow. TO O high feeding is the cause o f
milk fever , caked bag , garget and a host o f evils ; and too poorfeed is almost equally Object ionable. The average t ime O f a
cow with young is from 40 to 41 weeks ; but they somet imes goonly 34, and occasionally overrun 44. A d ry , unoccupied stallor yard is best for her to calve in ; and if there is any ser iousdelay or difficulty in the operat ion. she may be assisted by placing the foetus in the r ight position, and gently pulling i t withevery throe o f the dam. A fter the calf has drawn all he wantsat morning and evening, the bag should be thoroughly and quicklyempt ied o f all the milk. I f strong and vigorous, the calf is thebest doctor for garget or caked bag. He may be allowed to
suck the cow or no t , at the option o f the owner ; there are rea
sons for and against the pract ice, as will be seen under the
head of raising calves, and each person must determine in his
own case on which side the balance lies.
Milking.—This is an important operation, and on i ts proper
performance depends much o f the success O f the dairyman. The
work should be done in a stable i f i t can be, the cows t iedor stanchioned as in their winter feeding , thus keeping themorder ly and not exposed to storms, as when milked in a yard .
A cow regular ly, gent ly, yet quickly and thoroughly milked. willgive much mo re than i f neglected . The same milkers shouldmi lk the same cows daily i f possible. They get used to eachother , and both milker and cows are the better for i t . I f a
herd O f cows be separated into two divisions, each yielding thesame quant ity O f milk, and one is given to a good m i lker andthe o ther to a shift less or lazy one, the latter will speedilyreduce his milk much below the quant ity obtained by the former ;and i f the milkers then exchange cows, they will b e found tochange quant ity. too ; those before aff ording the least soon giving the most . An indiff erent milker ought never be to leratedin a herd ; good ones are cheaper at double the price. I t i s bestto milk at intervals O f about 12 hours, which may be done whenpastures are convenient , or cows are so iled o r fed in the yard .
But as this is no t o ften the case, they should b e m i lked ear ly inthe mo rning and turned into pasture, to fill themselves beforethe sun is oppressive ; and i f they are to be kept up at night , letthem browse in the pasture as long as possible before they are
brought to the yard or stable.
The Const ituents of Milk are butter , which varies from 2 to6 per cent ; casein or cheese, usually 4 to 5 per cent , but somet imes varying from 3 to 15 per cent (the last excessive quanti tyyielded only by the first milk af ter calving) ; milk sugar , 4 to 6
334 Dr . Chase’s Recipes.
d o not know of any particular d ifference in the quality o f the
butter produced from it than when the cream alone is churned.
The alleged advantages of churning the ent ire milk may bethus stated : The proper temperature can be readily obtai nedboth in winter and summer . A hundred gallons o f ent ire milkwi ll give in summer 5 per cent more butter than the cream fromthe same quant ity of milk will give. Butter of the best qualitycan be Obtained wi thout d ifi culty both in winter and summer .
No special attent ion to circumstances or change of method isat any time required . The churning in winter and summer isalike simple and easy. The butter is not only of the best qualitywhi le fresh , but is also best for long keeping, when proper lycured or salted .
Quickness in Churning.—The more quickly milk or cream is
churned, the paler , the softer and the less rich the butter . The
churning ought always to be regular ; slower in warm weatherthat the butter may not be soft and white, and quicker in winterthat the proper temperature may be kept up.
O ver-Churn ing.—When the process of churning is cont inued
after the full separation of the butter , i t loses i ts fine yellowish,waxy appearance, and becomes so ft and light -co lored . The
weightd of the butter , however , is said to be considerably in
crease
Temperature of the Mi lk or C ream—Much also depends uponthe temperature O f the milk o r cream when the churning is commenced . Cream , when put into the churn, should never b e
warmer than 55 degrees Fahrenheit . I t r ises dur ing the churning from 4 degrees to 10 degrees above i ts original temperature.
When the who le milk is churned , the temperature should beraised to 65 degrees, which is best done by pour ing in hot waterinto the churn while the milk is kept in motion. In wintereither of these temperatures may be easily attained . In
‘
co ldweather i t is Often necessary to ad d hot water to the creamto raise i t even to 55 degrees. But in summer , and especiallyin hot weather , i t is d ifi cult , even in coo l and well ordered dair ies(without the use O f ice) to keep the cream down to this comparatively low temperature. Hence,
i f the cream b e then churned,a second-rate butter at best is all that can be obtained .
C leanliness is peculiar ly necessary to the manufacture o f
good butter . Cream is remarkable for the rapidity with whichi t absorbs and becomes tainted by any unpleasant Odors. I t is
very necessary that the air O f the dairy should be sweet , thati t should he o ften renewed , and that i t should be Open in no
d irect ion from which the bad Odors can come.
Creamer ies.—The manufacture of butter , bo th in large pr i
vate dairies and associated creamer ies. has O f late years as
sumed a phase and importance unknown previous to the largeforeign demand for that article from the United States. Mucho f the butter made in many o f the smaller pr ivate dair ies wasinferior in quality, as unhappily i t st ill continues, and was, o f
course, in limited demand as either a consumable or salable commod ity . Large associated creameries, as well as those ownedby private individuals, are now established and prosecuted in
Publishe Append ix to Farr ier’
s Depar tment . 335
many o f our states, and successfully managed by the use O f
improved implements and machinery. They make uniform qualit ies of butter , retaining i ts flavor for several months and bearingtranspo rtat ion abroad at remunerat ive pr ices. The processesof making are var ious. The milk, as soon as drawn from the
cows, is strained into deep cans, in which by the ai d o f co ldwater and ice, ei ther or both. the cream rises rapidly and a
better condit ion than in the shallow pans hereto fore in almostuni versal use. Steam or animal power is applied to churn ingthe cream ; the butter is well worked , salted and packed in tubsor stone jars.
Many large private dair ies are managed essent ially by the
same process as the associated creameries, and in their exclusivesupplies O f mi lk from their own cows may furnish a higheraverage in quali ty over them . The dairy-house and appurte
nances should be separated from cont iguous buildings. Stone or
brick with ho llow walls is the best material for construct ion,
with cement floors, perfect drainage, and an adjo ining woodenice-house. O r , i f o f wood , they should be doubly covered , to becoo l in summer and temperate in winter . The inter ior should beamply furnished with all needful appliances to aid the work inthe best manner , and an experienced , skillful hand to performthe labors.
Amount of Butter and Cheese O btainab le f rom MI Ik.—100 lbs.
o f milk contain about 3 lbs. O f pure butter and about lbs.
o f cheese ; and average about lbs. O f common butter and
about lbs. of common cheese. 100 lbs. of skim milk yieldabout lbs. of skim-milk cheese.
To Keep Mi lk Sweet and to Sweeten Sour Milk.—Put into the
milk a small quant ity O f carbonate o f magnesia.
A general remark or two may be made on all the processesof good butter making : O nly the purest o f salt , either foreignor domestic, should be used . A slate stone platform on whichto lay the butter for working , and a flat lever o f hard wood forpressing i t is the best implement rather than any ro lling processwhich might make the butter salvy.
"
I f pressing the butterinto fancy cakes or pats for a ready market be necessary, let i tbe done in a machine for the purpose. with a selected stamp on
the upper surface, and packed in convenient boxes for transpo rtat ion.
To Preserve Butter Any Length of T ime.— First. work out all
the buttermilk ; second , use rock salt ; third , pack in air-tightjars or cans ; fourth , keep in a coo l place, and you will have nicebutter for years, i f desired to keep long. A short recipe, but i tmakes long butter .
SHE E P.
Str ictly speaking. there are no sheep indigenous to NorthAmer ica, except ing the O vis Montana. or Rocky Mountain sheep.
Before the introduct ion O f the improved E uropean breeds, duringthe present century, our sheep consisted generally of a hard y,long- legged , coarse, open-fieeced animal, which yielded , according to attention and feed, from one and a half to four poundsof indiff erent woo l . A lthough ind ifierently formed in compar isonwith the best b reeds O f the present day , being thin in breastand back, light quartered and slow in coming to matur ity , theyyet possessed some good qualities. They were pro lific, and
made excellent nurses. O ur original stock was principally der ived from E ngland , where their counterparts may be seen at
the present day , in the refuse breeds of that country. Whenthese sheep were well selected and proper ly bred there wasrapid and satisfactory improvements, and from such flocks,mixed with some o f the more recent ly improved var ieties, havesprung many valuable animals.
The Mer ino .- This is undoubtedly among the most ancient
races O f sheep extant . The prominent peculiari t ies O f the Mer ino are the abundance and fineness of i ts fleece. the tenacitywith which i t is held , i ts cr imped or spiral form , i ts felt ing propert ies, and the excessive quant ity of yo lk, giving to i t that softness which dist inguishes i t from all others. Their large ho rnsare common to several o ther variet ies. Their hoo fs are somet imes singular ly long, reaching six or eight inches when allowedto grow. The horns, hoo fs and woo l scarcely differ in their chemical const ituents, and the peculiar development of the two for
mer is just ly considered as an additional evidence of their woo lbearing propert ies. The yo lk, in most O f the sheep, forms, withthe dust which adheres to i t , a firm crust on the exterior , and ,together with the compactness of the fleece, i t o ffers considerableresistance to the open hand on being pressed , giving the impression o f r igidity. This outer cover ing repels the rain. the snowand the wind like a coat O f mai l, thus fitt ing the Mer ino to eu
dure exposure better than any other sheep. O n opening thecrust the woo l is found O f a br illiant go lden hue, sparklingwith yo lk, and firmly held together in masses. hardly dist inguishab le from the cocoon of the silk worm . The woo l closelycovers every part o f the body and frequently the ent ire legs andhead , except ing a part O f the face.
Another peculiar ity O f the Mer ino is i ts longevity. They at
tain a great age when proper ly managed , and in healthy localit ies somet imes breed t ill a dozen years O f age . The Merino may
338 D r . Chase’s Recipes.
from the breast to the foot ; not bending inward at the knee, andstand ing far apart bo th befo re and behind ; the hecks having a
direct ion rather outward , and the twi st . o r the meet ing O f the
thighs behind , being particular ly full and well let down ; thebones fine, yet having no appearance of weakness, and of a
dark co lor ; the belly well defended with woo l, and the woo lcoming down before and behind to the knee and to the hack ;the woo l close, cur led and fine, and free from spiry pro ject ingfibers.
The Cotswo ld .—The Cotswo ld and Linco ln possess a rather
more desirable robustness, approaching in some few specimensalmost to coarseness, as compared with the finest Le icesters.
I t is contended that the Cotswo lds are more hardy in const i tu
t ion than the more refined Leicesters, but they have now be
come so intermingled in their var ious crosses that few exceptexperts can detect the difference between many indivi dual sheepo f one var iety or the other ; yet the improved Le icesters wereundoubtedly resorted to , on the one side, for a nucleus to theirrefinement. They attain as large a size and yield as great an
amount o f woo l o f about the same value. These breeds scarcelydiff er more from each other than do flocks O f the simi lar var ietywhich have been separately bred fo r several generat ions. Theyare pro lific, and when well fed the ewes will f requent ly producetwo lambs at a birth , for which they provide liberally from theirudder t ill the t ime for weaning. The weight O f their fleece, inall these var ieties, var ies from six to twelve pounds clean woo lper head .
Winter Management and Food .— Sheep should be brought into
winter quarters soon after the severe frosts occur , as thesediminish the feed and mater ially impair i ts nutr it ious qualit ies.
They ought also to be removed from the grass lands beforethey become permanent ly so ftened by the rains, as they willinjuriously affect their comfort and health ; and i t is equallyobjectionable from their poach ing the sod . I f the number be
large when brought to the yards, they must be carefully divi dedinto flocks of 100 or less, according to the size O f the yards and
sheds. The young and feeble must b e separated from the
others, and the ai ling ones placed by themselves, and that no
one may suffer f rom the others all should be classed as uniformlyas possible as to strength . The yards must be d ry , well supplied with a trough O f fresh water and with comfortable shedsto which they can ret ire when they choose. I n snowy winters, i f water he not handy , snow will supply i ts place quitewell .
Shelters in northern climates are indispensable to profitablesheep raising, and in every lat itude north o f the Gulf o f Mexicothey would be advantageous. There is po licy as wel l as humani ty in the practice. An animal eats much less when thus pro
tected ; he is more thrifty, less l iable to disease, and his manureis r icher and more abundant . The feeding may be done in the
open yard in clear weather and under cover in severe stem s.
The shelters for sheep are var iously constructed , to suit the
taste or circumstances O f the flock master . Sheep barns built
Publisher’s Append ix to Farr ie/ s Depar tment . 339
upon a side b ill will afford underground floors, surrounded bythree sides of wall and open to the south. with sliding er swinging doors to guard against storms, and sufi cient storage for
the fodder may be made by scaffo lds ; or they may be con
structed with 12 or l 5-foot posts, on level ground , allowing themto occupy the lower part, with the fodder stored above. In all
cases, however , tho rough venti lat ion should be provided , for , of
the two evils o f exposure to co ld or too great pr ivat ion o f air ,the former is to be preferred . Sheep cannot long endure closeconfinement without injury. In all ordinary weather , a shedclosely boarded on three sides, with a close roo f , i s sufi cient
protect ion, especially i f the open side i s shielded from bleakwinds or leads into a well inclosed yard . I f the apartment abovei s used for storage, the floors should be made t ight , that no
hay , chafi or dust can fall upon the fleece.
Racks and Mangers are indispensable to economical feeding .
I f the hay is fed on the ground the leaves and seeds, the mostvaluable part o f the fodder . are almost who lly lost , and whenwet the sheep in their rest lessness while feeding will tread mucho f i t into the mud . To make an economical box or rack takesix light pieces O f scantling. say three inches square, one for eachcorner and one for the center o f each side. Boards o f pine or
hemlock, 12 or 15 feet long and 12 or 14 inches wide, may thenbe nailed on to the bo ttom of the posts for the sides, which are
separated by similar boards at the ends, two and one-half feetlong. Boards 12 inches wide raised above the lower ones bya space of 9 to 12 inches, are nailed on the sides and ends,which completes the rack. The edges O f the Opening should bemade perfect ly smooth to prevent chafing the wool. The largestdimensions above given are suitable for the larger breeds, andthe smallest of Marines, and st ill smaller are preper for theirlambs. These should be set on d ry grounds, or under the sheds.and they can easily be removed whenever necessary. Some prefer the racks made with slats, or smooth, upright st icks, in theform of the usual horse rack . There is no objection to this.
but i t should always be accompanied b y a beard trough afi xedto the bottom, to catch the fine hay which falls in feeding.
These may be attached to the side o f a building or used double.
A small lamb requires 15 inches o f space, and a large sheeptwo feet for quiet , comfortable feeding, and at least this amounto f room should be provided around the racks for every sheep.
T roughs may be var iously constructed . The most economicalare made wi th two boards o f any convenient length , 10 to 12
inches wide. Nai l the lower side of one upon the edge o f theo ther , fastening both into a two or three-inch plank, 15 incheslor
igfin
da feet wide, notched in its upper edge in the form re
qu re
Food .—There is no better food for sheep than good upland
hay , composed of the clovers and near ly all the cult ivatedgrasses. Bean and pea straw are valuable, and especial ly theformer , which, i f properly cured , they prefer to the best hay ;and i t is well adapted to the production o f woo l . A ll the otherstraws furnish a good food , and sheep wi ll thrive on them with
340 Dr . Chase's Recipes.
out hay when fed with roots or grain. Roots ought to be giventhem occasionally for a change, and especially to the ewesafter lambing, i f this occur before putting them on to fresh
pasture. They keep the stomach proper ly distended , the apps»
t i ts and general health good , and they render their winter for
age near ly equal to their summer feed . Much grain is not suitedto store sheep. I t is too r ich , and should be given spar ing ly,except to the lambs, the Old ewes or feeble sheep, or to restore
the ram af ter hard service. For the above purposes oats are
the best ; and i f any other grain. beans or peas are gi ven, i t
should be in small quant it ies. When there is a deficiency o f hayand roots. grain may be used with straw . But the flock oughtto be so fed as to receive the same amount o f nour ishmentthroughout every part o f the year . The evenness and value of
the fleece depends much upon this. When the amount o f nutr it ion is great the woo l secret ing organs are distended , and the
fiber becomes enlarged ; when limited, they necessarily contract ,and the fiber is small. This produces a want o f trueness, whichthe exper ienced woo l stapler readily detects, and does not failto est imate against the value of the fleece. Sheep ought to havea full supply of salt , and i f accessible. sulphur . ashes, tar and
clay would frequent ly be nibbled by them when their stomachrequired either . Pine or hemlock boughs are a good subst itutefor tar , and afford a most healthful change in the winter foodo f sheep. E ntire cleanli ness and dryness are also essent ial tothe health o f the flock. The smaller sizes o f sheep may be wellsustained on two and a half pounds of hay , but larger sheep willconsume from three and a half to four , or even five, pounds perday . Sheep, l ike all other animals, when exposed to co ld , willconsume much more than i f well protected , or than dur ing a
warmer season.
The Care of Ewes with Y oung is an important considerat ion,
as the lamb is somet imes the only profit yielded by the flock , for
when fodder is‘ high or woo l low, the fleece will barely pay for
the food and attent ion. Pregnant ewes require the same food as
at all o ther times, but caut ion is necessary to prevent injury or
abortion , which is of ten the result o f excessive fat , feeblenessor disease. The first may be remedied by spare diet and boththe last by restored health and generous food. Sudden fr ight ,as from dogs or strange objects, long o r severe journeys, greatexert ions, unwholeseme food , blows in the region of the foetus
and some other causes produce abort ion.
The Summer Management O f sheep is very simple. A goodpasture in which there is an abundance of short . nutritious grassand plenty of pure water should be furnished . A shed , openon one side, should be provi ded for shelter from the noondaysun and storms. In this shed a trough should be placed , inwhich a supply of salt should be kept constantly. The pract iceof keeping sheep in the same pasture with cows is not advi sab le. as the gent lest o f cows will somet imes hook and badly lnjure them . DO not allow rams to run with the ewes, but keepthem in separate pasture, or , i f unruly, at the barn. I f per
mi tted to remain with the ewes, lambs are l iable to be dropped
342 Dr . Chase’s Recipes.
the sheep tar at the rate of a gill a day for every 20 sheepand , i f given pine boughs once or twice a week, they will createappeti te, prevent disease and increase their health. The bestl
s'i
heep to keep, both for woo l and mutton, is the American Meno .
To Protect Sheep f rom the Gad Fly .—In August and Septem
ber this fly lays i ts eggs in the nostrils o f sheep, where they arehatched , and the worms crawl into the head, and very frequent lyeat through the brain . In this way many sheep are destroyed .
As a protection, smirch their noses with tar . Lay some tar ina trough or on a board, and straw fine salt on i t . The sheepwill finish the Operat ion. The tar will pro tect them , and whatthey cat will promote their health.
Posit ive Cure for Foot Rot In Sheep.—This is caused by ex
posure to bad weather , more especially to wet pasturage, etc.
When lame, pass them through a trough containing a warmso lut ion o f arsenic, o f nearly the fo llowing strength : 4 ozs.
arsenic, 4 ozs. of soda ash or potash , 1 gal. O f water. Bo il ti lldisso lved ; keep i t about three inches deep. so as to cover the
foot as the sheep walk through ; the trough should be about 20feet long, and just wide enough to admit one sheep walking after
the other .
Mr. Culley ’s Red Salve, to Cure Rot In Sheep—Mix 4 ozs. o f
the best honey, 2 ozs. o f burnt alum , reduced to powder , andlb . o f Armenian ho le, with as much train or fish Oil as will convert these ingredients into the consistence o f a salve. The honeymust first be gradually disso lved , when the A rmenian bo le mustbe st irred in ; afterward the alum and train o il are to be added .
To Improve the Woo l of Sheep by Smearing.— Immediately
after the sheep are shorn , soak the roo ts of the woo l that remainsall over with o il or butter and br imstone, and three or four daysaf ter wash them with salt and water .
To Mark SheepW ithout Injury to the WO O L—To 30 spoonfulsof linseed o i l add 2 ozs. of litharge, 1 oz. of lamp-black ; bo il alltogether and mark the sheep therewith .
SW INE .
There are but two objects in keeping swine—for breedingand for slaughter—and their management is consequent ly simple.
Those designed for breeding should be kept in growing condit ion,
on light food , and have every advantage for exercise. Such as
are dest ined exclusively for fattening ought to be steadily keptto the object. I t is the usual practice wi th extensive pork raisersin this country to let spring pigs run at large for the first 15months, with such food as is convenient . and i f fed at all i t is
only to keep them in moderate growth till the second autumn .
They are then put up to fatten, and in the course of 60 or 90
days are fed off and slaughtered . During this br ief period theygain from 50 to 100 per cent more of dressed weight than in the
15 or 18 months preceding, nor even then do they y ield a greater
average weight than is o ften attained by choice, thr ifty pigs.which have been well fed from weaning to the age of eight orten months.
Publisher‘s Append ix to Farrief'
s Department . 343
I t is most economical to provide the swine with a fine cloverpasture to run in dur ing the spr ing and summer , and they oughtalso to have access to the orchard to pick up all the unripe andsuperfluous fru it that falls. They should also have the wash of
the house and the dairy, to which add meal and sour in largetubs or barrels. Not less than one-third and perhaps more o f
the who le grain fed to swine is saved by gr inding and cookingor soaring. Yet care must be observed that the sour ing be not
carr ied so far as to injure the food by putrefacti on. A mixtureo f meal and water , with the addit ion of yeast or such remainsof a former fermentation as adhere to the side or bo ttom of the
vessel , and exposure to a temperature between 68 degrees and
77 degrees wi ll produce immediate fermentation. In this pro
cess there are five stages—the saccharine, by which the starchand gum are converted into sugar ; the vinous, which changesthe sugar into alcoho l ; the mucilaginous, somet imes taking the
place o f the vinous and which occurs when the sugar so lut ionof ferment ing principle is weak, producing a sl imy, glutinousproduct ; the acetic, forming vinegar ; and the putrefactive, whichdestroys all the nutrit ive pr inciples and converts them into a
po ison. The precise po int in fermentat ion when the food becomesmost profitable for feeding has not yet been satisfactorily de
termined , but that it should stop short of the putrefact ive andprobably the acet ic is certain.
The roots for fattening animals ought to be washed and
steamed or bo iled, and when not intended to be fermented the
meal ought always to be scalded with the hot roots. Such a
quant ity of salt as will not sour may be ad ded to every preparat ion for swine. Potatoes are the best roo ts for swine ; thenparsnips, orange or red carrots, white or Belg ian sugar beets,mango ld , wursel, in the order ment ioned . The nutr itive properties o f turnips are diffused through so large a bulk that we doubti f they can ever be fed to fattening swine with advantage, and
they will barely sustain life when fed to them uncooked . Thereis a great loss in feeding roots to fatten swine without cooking.
The animal machine is an expensive one to keep in mo t ion,
and i t should be the object of the farmer to put his food in the
most available condit ion for i ts immediate conversion into fat
and muscle. Swine ought to be kept perfectly d ry and cleanand provided with a warm shelter , to which they can ret ire at
pleasure. This will great ly hasten the fattening and economizethe food . A hog ought to have three apartments, one each forsleeping, eat ing and evacuat ions, of which the last ought to oc
cupy the lowest and the first the highest level , so that nothingshal l be drained and as little carried into the first two as possib le. They must be regular ly fed three t imes a day , and i f thereis a surplus it must be removed at once. I f they are closelyconfined in pens, give them as much charcoal twice a week as
they will eat. This corrects any tendency to disorders o f the
stomach. Rotten wood is an imperfect subst itute for charcoal.Greaves, scraps and cracklings, as they are variously called , the
residuum of rough lard or tallow after expressing the fat , are
a good change and an economical food . Some animal food. ai
344 D r . Chase’s Recipes.
though not essent ial, is always acceptable to swine. When aboutto finish them off , many feed for a few weeks on hard corn. Thisis proper when slops or indifferent food have been given, andmeal cannot be convenient ly procured ; but when fattened on
sound roots and meal i t is a wasteful pract ice, as the animalthus falls behind his accustomed growth. I t is better to gi vehim an occasional feed of the raw grain for a change and to
sharpen his appet ite.
Fatten ing Power of Foods, Pro duct ion of Pork, Beef , E tc.
Carefully conducted exper iments prove that 1 bushel of corn,
weighing 56 lbs., will produce 1055 lbs. of pork. Throwing off
1-6 to come at the net weight , gives 8 2-5 lbs. o f pork as the pro
ceeds o f 1 bushel of corn, or 1 lb . of pork as the product o f 6 2 3lbs. of corn. 1 lb. of pork is made by 3 4—5 lbs. of cooked corn
meal. E xper iments made by C . M . Clay, of Kentucky, showedthat 1 bushel of d ry corn made 5 lbs. 10 ozs. o f pork ; o f bo iledcorn ,
14 lbs. 7 ozs., and boi led meal , 16 to 18 lbs. The followingtable shows the relat ion which the pr ice o f corn bears to thato f po rk on the assumpt ion that i t requi res 6 2 3 lbs. o f corn to
produce 1 lb . of pork.
Table Showing the Pr ice of Pork per Pound at Different Pr ices
per Bushel f o r Corn.
Pork Corn Pork
per ih. , per bu. , per ih. ,
Cents. Cents. Cents.
38
40
42
45
50
55
60
65
70
Gross and Net We ight and Pr ice of Hogs.— A short and sim
ple method for finding the net weight or pr ice o f hogs, whenthe gross weight is given, and vice versa.
Note.
— I t is generally assumed that the gross weight o fhogs, diminished by one-fifth, or 20 per cent o f itself , gives thenet weight , and the net weight , increased by one-fourth, or 25
per cent o f itself , equals the gross weight .To find the net weight , or gross price: Multiply the gi ven
number by .8 (tenths) .E xample.
— A hog weighing 365 lbs. gross will weigh292 lbs. net , and pork at net , is equal togross.
To find the gross weight , or net pr ice : Divide e givennumber by .8 (tenths) .
E xample— A hog weighing 348 lbs. net weight 43lbs. gross and pork at gross is equal to
346 Dr . Chase’s Recipes.
i f provided with a suitable range, will consume 50 to 80 cents’
worth o f food , and produce from 100 to 200 eggs per annum ,
worth two or three t imes the cost of feed and attent ion.
The food of hens may consist o f d ifierent kinds o f grain ,
either broken, ground or cooked ; roo ts, and especially bo iledpotatoes, are nutrit ious and economical ; green herbage, as
clover and many of the grains, chickweed, lettuce, cabbage, etc. ,
will supply them with much o f their food , i f fresh and tender .
Though not ab so lutely essent ial to them , yet nothing contributesso much to their laying as unsalted animal food. This is a
natural ai lment, as is shown by the avidity with which theypounce on every fiy , insect or earthworm which comes wi thintheir reach. I t would not , o f course, pay to supply them withvaluable meat , but the blood and offal of the slaughter houses,refuse meat o f all kinds, and especially the scraps or cracklings to be had at the melters’ shops, after soaking them for
a few hours in warm water , is one o f the best and most economical kinds o f food . Such , with bo iled meal, is a very fatteningfood . Grain is at all times best for them when ground and
cooked , as they will lay more, fatten quicker and eat muchless when i t is fed to them in this state ; and i t may be thusused unground , with the same advantage to the fowis, as
i f first crushed , as their digest ive organs are certain to extract
the whole nutr iment . A i l grain is food for them , includingmillet , rice, the o leaginous seeds, as the sunfiower , nax , hemp,etc. I t is always better to afford them a variety o f grain,
where they can procure them at their option and select as
their appet ite craves.
They are also fond of milk, and indeed scarcely any edibleescapes their not ice. They carefully pick up most of the wastegarbage around the premises and glean much o f their subsistence from what would otherwise become ofiensive, and bytheir destruct ion of innumerable insects and worms, they ren
der great assistance to the gardener . O f course, their everbusy propensity for scratching is indiscrim inately indulgedjust af ter the seeds have been planted , and whi le the plants are
young, which renders i t necessary that they be confined in someclose yard for a time ; yet this should be as capacious as possib le. Their food , i f cooked , is better when gi ven to them warm,
not hot ; and no more fed at a t ime than they wi ll pick upclean. Besides their food , hens ought to be at all t imes abundantly supplied with clean water , egg or pounded oyster shells,old mortar or slacked lime. I f not allowed to run at large,where they can help themselves, they must also be furnishedwith gravel to assist their digest ion and a box or bed o f ashes,sand and dust is equally essential to roll in, for the purposeof ridding themselves of vermin.
The hen house may be constructed in various ways to suitthe wishes o f the owner , and when tastefully built i t is an orna
ment to the premises. I t should be perfect ly d ry throughout ,proper ly lighted by glass windows in the roo f i f possible, andcapable o f being made t ight and warm in winter, yet afford allthe vent ilat ion desirable at any season . In this arrange the
Publisher ’s Appendix to Farr ier'
s Depar tment. 347
nests in boxes on the sides, in such a manner as to humor theinst inct of the hen for concealment when she reso rts to them .
When desirable to set the hen , these nests may be so placedas to shut out the others, yet open into ano ther yard o r be
yond the enclosure, so that they can take an occasional stro lland help themselves to food , etc. This prevents other henslaying in their nests while sitting, and may be easily man
aged by having their boxes hung on the wall o f the buildingwith a movable door made to open on either side at pleasure.
Hens wi ll lay without a nest-egg, but when broken up theyramble on and form new nests, i f they are not confined. Theywill lay i f kept from the cock, but i t is doubtful i f they willthus yield as many eggs. Hens disposed to si t at impropert imes should be dismissed from the common yard so as to be
out o f reach of the nests and plent ifully fed t ill weaned fromthe inclination.
The chickens requi re to be kept warm and dry for
the first few days after hatching, and they may be fed withhard bo iled eggs, crumbs o f bread or pudding, and milk or
water , and allowed to scratch in'
the gravel in front o f thehen, which should be confined in a coop for the first threeor four weeks, after which they may be turned loose, whenthey will thr ive on anything the o lder ones eat . Many use
them for the table when they are but a few weeks o ld ; butthey are much less valuable for this purpose ti ll they have at
tained to near or quite full maturi ty. The white-legs are pre
ferred by some, f rom the whiteness and apparent delicacy o f
the meat ; but the yellow and dark-legged are good . The
co lor o f the feathers does no t seem to affect the quality of the
flesh or their character for laying. I f we consider the principleo f the absorpt ion and retent ion of heat , we should assumethe white coat to be best , as i t is coo lest in summer when ex
posed to the sun, and warmest in winter . Y et some o f the
white breeds are delicate and do not bear rough usage or ex
posure.
The Sex of Eggs—Mr . Genin lately addressed the Academy
des Sciences, France, on the subject o f the sex o f eggs. He
affirms that he is now able, after having studied the sub
jcet for upward of three years, to state with assurance thateggs containing the germ o f males have wr inkles on theirsmaller ends, while female eggs are smooth at the extremit ies.
To increase the Lay lng.—Cayenne pepper , pulver ized , at the
rate of one teaspoonful each alternate day to one dozen fowls.
Gapes o r P ip is generally owing to drinking unwho lesome or
dirty water . Remove the white blister on the t ip o f the tongue
and wash with sharp vinegar , diluted with warm water ; or compel the bird to swallow a large lump o f f resh butter , mixed withScotch snuff . I t has been removed by opening the mouth and
fo rcing a pigeon feather with a tuf t o f the feather left on the
end , the other being str ipped o ff , down the windpipe, and gen
tly turning i t as withdrawn, to b e repeated the fo llowing dayi f necessary. This detaches large numbers of slender red wormsco llected in the larnyx of the throat , which impedes respirat ion
348 Dr . Chase’s Recipes.
and swallowing. A little spirits of turpentine mixed with thefood is a prevent ive as are also clean, whitewashed premisesand good food . Feed for a few days with light food, soakedbran and cabbage or lettuce chopped fine. R oup, catarrh or
swelled head is shown by fever ish symptoms, swo llen eyelids(frequent ly terminat ing in blindness) , ratt ling in the throatand temporary strangulat ion. These are accompanied by a
highly o ffensive watery discharge from the mouth and nostr ils,loss o f appet ite and much thirst . They should be placed near thefire ; their head bathed in warm Cast ile soapsuds, or milk andwater . St imulat ing food , as flour or bar ley meal, mustard and
grated ginger , mixed and forced down the throat , Boswell says,has been effectual in their speedy restorat ion . This, like manyother diseases, is contagious, and when i t appears the birdshould be at once separated from the flock. F lux is cured bythe yo lk of an egg bo iled hard and bo iled bar ley soaked in
wine or cider . Cost iveness is removed by giving bran andwater with a litt le honey ; or give a small dose o f castor o il.
Vermin are destroyed by giving them clean sand and ashes to
ro ll in, adding a litt le quickl ime i f necessary. Crude keroseneis perhaps the best remedy fo r lice. Swabbed along the roosts
and laying boxes, or on the under feathers o f the fowl, it hasproved destruct ive to these vermin. Carbo lic acid, or
“heavyo i l
"
(a dist illation from gas-tar ) , is also an effect ive remedy forvermin, applied in the same manner . E nt ire cleanliness is nec
essary for the avo idance o f this and other diseases ; a perfect lyd ry range is also essent ial ; nor should there be too many to
gether , as this is a fruitful source of disease.
350 Dr . Chase’s Recipes.
FURN ITURE a—Finishlng with O nly O ne Coat of Varnish,Not Using Glue, Paste or Shellac.
—Take bo iled linseed o il and
give the furniture a coat with a brush , then immediately spr inkled ry whit ing upon i t and rub i t in well with your hand, or a brushwhich is worn rather short and stifi , over all the surface— thewhit ing absorbs the o il ; and the pores o f the wood are thusfilled with a perfect coat of putty, which will last for ages ; and
water will not spo t i t nor have any sheet upon i t.For mouldings and deep creases in turned work, you can mix
them quite thick, and apply them together , with the o ld brush,
but on smooth surfaces, the hand and d ry whit ing are best . I f
black walnut is the wood to be finished, you will put a trifle of
burnt umber in the whit ing ; i f for cherry, a litt le Venetianred ; beech or maple will require less red . O nly sufficient is tobe used, in either case, to make the whit ing the co lor o f the
wood being finished . Bedstead-posts, banisters, or standardsfor bedsteads and all other turned art icles can have the finishput on in the lathe, in double quick time ; spreading a newspaperon the lathe to save the scatter ing whit ing , applying i t with the
hand or hands, having an o ld cloth to rub ofi the loose whitingwhich does not enter the pores o f the wood ; the same withsmoo th surfaces also .
This preparat ion is cheap ; and it is a wonder that furnituremen have not thought o f i t before. Three coats o f varnish without i t is not as level as one with it , from the fact that someo f the varnish enters the pores of the wood and does not d rysmooth ; but with the pores fi lled with this preparation, o f
course, it must dry smoo th and level, without rubbing down.
STA INS.—Mahogany on Walnut , Natural as Nature.
- Applyaquafort is by means o f a rag tacked to a st ick ; for i f you use a
brush i t will very soon destroy i t . Set the furniture in the ho t
sun to heat in the aquafortis ; i f no sun, heat i t in by a stoveor fire.
I t is better i f heated in, but does quite well without heat ing.
Finish up in every o ther way as usual.This finish is applicable to fancy tables, stands, lounges, co f
fins, etc and equally beaut iful on knots and crotches, givingwalnut the actual appearance o f mahogany, and as it is appearances only that most people depend upon , why will not this d oas well as to transport timber from beyond the seas.
2 . Rosewood Stain, Very Bright Shade.—Used Co ld .
—Takealcoho l, 1 gal camwood ,
2 ozs let them stand in a warm place24 hours ; then add extract o f logwood , 3 ozs aquafor t is, 1 o z. ;
and when disso lved i t is ready for use ; i t makes a very br ightground ,
like the most beaut iful rosewood—one, two or more
coats, as you desire, over the who le surface.
This part makes the br ight streaks or grains ; the dark ones
are made by apply ing, in waves, the fo llowing :Take iron turnings or chippings, and put vinegar upon them ;
let i t stand a few hours and i t is ready to apply over the other ,by means o f a comb made for graining ; or a comb made f romthinnish I ndia-rubber ; the teeth should b e rather good length ;say half an inch , and cut close together o r farther apart , as de
Cabinet Makers’
Depar tment. 351
siredt1
and wi th a little pract ice, excellent imitation will bema e.
This, for chairs, looks very beautiful to apply the darkeningmixture by means of a fiat , thin-haired brush , leaving only a
litt le of the red co lor in sight ; and i f you want to make the
cr ingles, as somet imes seen in rosewood , i t is done with a
single tooth or pen, bear ing on somet imes hard and than light ,etc etc. A ll can and must be got by practice .
The above stain is very bright . I f , however , you wish a lowershade, use the next recipe.
3. Rosewood Staln.—l. ight Shade.
—Take equal parts of logwood and redwood chips, and bo il well in just sufficient water tomake a strong stain ; apply i t to the furniture while hot , 1 or 2,or even 3 costs, may be put on, one directly after the other ,according to the depth of co lor desired .
For the dark lines, use the iron chippings as in the aboverecipe. O r , i f a rose-pink is desired, use the fo llowing :
4. Rose-Pink Stain and Varnish, A lso Used to imitate Rosewood .
— Put an ounce o f potash into a quart o f water , with red
sanders, ozs. ; extract the co lor from the wood and strain ;then add gum shellac, lb disso lve it by a quick fire ; used
upon logwood stain for rosewood imi tation.
5 . Black Walnut Staln.—Whenever persons are using walnut
which has sap-edges, o r if two pieces are being glued togetherwhich are different in shade, or when a poplar panel, or otherwood is desired to be used to imitate black walnut, you willfind the fo llowing to give excellent sat isfact ion
Spir its o f turpent ine, 1 gal. ; pulverized gum asphaltum, 2 lbs.
Put them into an iron kett le and place upon a stove whichprevents the possibility o f fire gett ing at the turpent ine ; disso lveby heat , frequently st irr ing unt il disso lved. Put into a jug o r
can while hot .When desired to use any o f it , pour out and reduce with tur
pentine to the r ight shade for the work being stained. W ith a
little pract ice you can make any shade desired . I f used with a
brush over a red stain, as mentioned in the rosewood stain recipes, especially for chairs and bedsteads, i t very near ly resemblesthat wood . Mixing a little varnish with the turpentine whenreducing i t , prevents i t from spot ting , and causes i t to d ryquicker . By rubbing a little lamp-black with i t y ou can make i ta perfect black, i f desired .
6. Cherry Staln.— Take rain water , 3 qts anotta, 4 ozs
bo il in a copper ket tle unti l the anot ta is disso lved ; then put in a
piece o f potash the size o f a common walnut , and keep i t on the
fire about half an hour longer, and it is ready for use. Bo ttlefor keeping.
Th is makes p0piar or other light co lored woods so near the
co lor of cherry that i t is hard to dist inguish ; and even improvesthe appearance o f light co lored cherry.
VARNISHE Sa - Black, with Asphaltum.—Spiri ts of turpen
t ine, 1 gal. ; pulver ized gum asphaltum , 234 lbs. ; dissolve by heatover a stove fire.
352 Dr . Chase’s Recipes.
I t is applied to iron, frames o f door plates, back-grounds incrystal painting, etching , upon glass, and also for fence wire or
screens which are to go into water above mills to turn leavesand driftwood, etc.
2. Patent Varnish, for Wood or Canvas.—Take spirits of
turpent ine, 1 gal. ; asphaltum , 234 lbs. ; put them into an ironkettle which wi ll fit upon a stove and disso lve the gum by heat .
When disso lved and a litt le coo l , ad d copal varnish, 1 pt . , and
bo iled linseed o i l, pt . ; when co ld i t is ready for use. Perhapsa litt le lamp-black would make i t a more perfect black.
I f done over a common fire, the turpentine will be verylikely to take fire and be lost ; and , perhaps, fire the
'
house or
your clothes.
This is valuable for wood , iron or leather ; but for cloth, firstmake a sizing by bo il ing fiax-seed one quart , in water one gal
lon ; applying of this for the first coat ; the second coat o f common thick black paint ; and lastly a coat of the varnish . Somet i
l
i ink that sperm o i l, the same quantity, makes a li tt le betterg oss.
3. Varnish, T ransparent , f o r Wood .—Best alcohol , 1 gal.
nice gum shellac, lbs. Place the jug or bottle in a situat ionto keep it just a litt le warm, and i t will disso lve quicker than i fhot or left co ld.
This varnish is valuable for plows, or any other art icle whereyou wish to show the grain o f the wood , and for pine, when you
wish to finish up rooms with white, as the“Porcelain Finish ; ”
a coat or two of i t efiect ively prevents the pitch from oozing out ,which would stain the finish .
I f this stands in an open dish, i t will become thick by evaporat ion ; ln such cases add a litt le more alcoho l, and i t is as
good as before. Some do use as much as three and a half poundsof shellac, but i t is too thick to spread well ; bet ter apply two or
more costs, i f necessary . When a black varnish is wanted , youcan rub lamp-black with this, for that purpose, i f preferred before the asphaltum, last given.
354 Dr . Chase’s Recipes.
two applicat ions daily , unti l this amount is used up, unless thehai r has come out sufficient ly to satisfy you before that t ime ;work i t to the roots o f the hair wi th a soft brush or the ends o fthe fingers, rubbing well each time. For gray hair one application daily is sufi cient. I t is harmless and will do all that isclaimed for i t , does not cost only a tr ifle in compar ison to theadvert ised restorat ives of the day , and wi l l be found as goodor better than most of them.
2. InvIgorstor.—Vinegar of canthar ides, 1 oz. ; cologne water ,
1 oz and rose water , 1 oz. ; mixed and rubbed to the roots of the
hai r , until the scalp smarts, twi ce daily ; has been very highlyrecommended for bald heads, or where the hai r is falling out .
I f there is no fine hair on the scalp, no restorat ive, nor
invigorator on earth can give a head of hair . See remarks after
0 . 8.
3. Anotherr—Lac-sulphur and sugar of lead , of each 1 d r .
tannin and pulver ized copperas, each 32 grs. ; rose water, 4 ozs. ;wett ing the hair once a day for 10 or 12 days, then once or twicea week will keep up the co lor .
I f i t is only desired to change gray hair to a dark co lo r thelast will do It ; but where the hair is falling out or has alreadyfallen, the first is required to st imulate the scalp to healthyact ion.
4. Another.—Lac-sulphur and sugar of lead , of each 1 oz.
pulver ized litharge (called lithrage) , ozs. ; rain water , 1 qt . ;
applying 3 mornings and skipping 3 , unti l 9 applicat ions—givesa nice dark co lor .
I obtained this of one o f the Fr iends, at R ichmond , Ind and
for turning white or gray hair i t is a good one. The lithargesets the co lor , as the sulphate o f iron does in the next . Thereis but little choice between them.
5 . An them—Rain water . 6 ozs lac-sulphur , 55 oz. ; sugar of
lead, V4 oz sulphate o f iron (copperas) . 36 oz. ; flavor withbergamot essence, i f desired , and apply to the hair daily unt ilsufficiently dark to please.
A ll the forego ing restorat ives will change, or co lor the grayor white hair black, or near ly so ; but let who will tel l y ou thathis restorative will give your hair i ts original co lor , just let thatman go for all he Is worth at the t ime ; for as time advances hisworth will be beautifully less.
6. HaIr Invigorator.—A Wheeling barber makes use of the
fo llowing invigorator to stop hair from falling out , or to cause
i t to grow in ; i t is a good one, so is the one fo llowing i t :Take bay rum,
1 pt . ; alcoho l, 55 pt . ; castor o i l, oz carbonate o f ammonia, $6 oz. ; t incture of cantharides, oz. Mix and
shake when used. Use i t daily , unti l the end is attained.
7 . Anot her. -Carbonate of ammonia, 1 oz rubbed up in 1
pt . of sweet o i l. Apply daily unti l the hair stops falling out , or
is sufficiently grown out .
This last is spoken of very highly in E ngland as a producero f hair , “Where the hair ought to grow"
and does not .8. Strong sage tea, as a dai ly wash is represented to stop
Barbers’
and Toilet Department. 355
hair from falling out ; and what will st0p i t from falling is an
invigorator and consequent ly good .
There i s not a liniment ment ioned in this book but which , i f
well rubbed upon the scalp dai ly for two or three months, willbr ing out a good head of hair ; when the scalp has become glossyand shining, however , and no fine hair growing, you may knowthat the hair fo llicle or root, is dead ; and nothing can give a
head of hair in such cases, any more than grain can grow fr omground which has had none scattered upon i t . Thi s condit ionmaybe known b y the shining or glistening appearance of the
see p.
A ll heads as well as bodies should be often washed withsoap and clean water ; but i f that is neglected too long, i t becomes necessary to use something stronger to remove the greasegnd
d
da
ggdruif—then the following wi ll be found just the thing to
0 es
SHAMPO O ING MIXTURES—For Five Cents per Quart.Purifled carbonate o f potash, commonly called salts of tartar , 1oz. ; rain water , 1 qt . ; mix, and it is ready for use.
Apply a few spoons of i t to the head, rubbing and workingi t thoroughly ; then r inse out with clean soft water and dry the
hair well with a coarse, d ry towel, applying a litt le o il of pomatum to supply the natural o il which has been saponified and
washed out by the operation of the mixture. A barber wi llmake at least 35 out of his 5 cents worth of material.
2. Another excellent shampoo is made by using aqua ammonia, 3 ozs. ; salts of tartar , 54, oz alcoho l , 56 oz and soft water ,
pts., and flavor ing with bergamot . in applying, rub the headuntil the lather goes down ; then wash out .
The next recipe also makes as good a shampoo mixture as Iwish ; for it kills so many birds at one throw that I d o not wi shto throw any other .
RE NO VATING MIXTURES.—For Grease Spots, Shampoo lng
and Kil ling Bed bugs.—A qua ammonia, 2 ozs. ; soft water , 1 qt .
saltpetre, 1 teaspoon ; var iegated shaving soap, 1 os. , or one 3-centcake, finely shaved or scraped ; mix all, shake well , and i t willbe a litt le better to stand a few hours or days before using,which gives the soap a chance to d issolve.
DIrect Iona—Pour upon the place a sumcient amount to wellcover any grease or o i l which may get spilled or daubed uponcoats, pants, carpets, etc., sponging and rubbing well and apply ing again i f necessary to saponify the grease in the garment ;then wash off with clear co ld water .
Don’
t squirm now, for these are not half i t will do—somepeople fly entirely off the handle when a preparation is said todo many things ; for my part , however , I always admire an
art icle in proport ion to the labor which can be performed by itor with i t . This preparat ion wi ll shampoo like a charm ; raising the lather in proportion to the amount o f grease and dandruffin the hair . I t will remove paint , even from a board , I care not
how long it has been applied , i f o i l was used in the paint , and yetit does not injure the finest textures, for the simple reason that
356 Dr . Chase’s Recipes.
i ts affinity is for grease or o il, changing them to soap, and thusloosening any substance with whi ch they may be combined .
I f it is put upon a bedbug he will never step afterward , and i fput into their crevises it destroys their eggs and thus dr ivesthem from the premises.
A cloth wet with i t will soon remove all the grease and dir tfrom doors which are much opened by kitchen hands.
2. Renovat ing Clothes—Gent lemen's Wear. —To warm soft
water , 4 gals. , put in 1 beef ’s gall ; saleratus, lb. D isso lve.
Lay the garment on a bench and scour every part thoroughlyby dipping a st iff brush into the mixture ; spo ts o f grease andthe co llar must be done more thoroughly and longer continuedthan other par ts, and r inse the garment in the mixture by raising up and down a few t imes, then the same way in a tub o f
so ft co ld water ; press out the water and hang up to d ry ; after
which i t needs brushing the way of the nap and pressing wellunder a damp cloth .
Beef'
s gall will set the co lor on silks, woo lens or cotton—one
spoon to a gallon of water is sufficient for this purpose. Spo ttedbombazine or bombazette washed in this will also look nearlyequal to new.
3. Faded and Worn Garments—To Renew the Co lors—Toalcoho l, 1 qt . , ad d extract o f logwood, 34, lb . ; loaf sugar , 2 oz. ;blue vitrio l, 1A. oz. ; heat gent ly unt i l all are disso lved ; bo tt le foruse.
Direct ions.-To one pint of bo iling water put three or four
teaspoons o f the mixture, and apply i t to the garment with a
clean brush ; wett ing the fabr ic thoroughly ; let d ry ; then sudsout well and d ry again to prevent crocking ; brush with the
nap to give the po lish . This may be applied to silks and woo lengoods having co lors ; but is most applicable to gent lemen ’
s apparel .
CO LO GNESP Imper IaI f—Take o ils of bergamot , 1 oz. ; rero ll ,1 d r pessamine, 56 os. ; garden lavender , 1 d r cinnamon, 5drops ; t incture o f benzo in, ozs. ; t incture o f musk, 34, oz. ;deodor ized or co logne alcoho l , 2 qts. ; rose water , 1 pt . Mix.
A llow the preparation to stand several days, shaking occa
sionally , before filtering for use or bott ling. This is rather ex
pensive, yet a very nice article. See“Bose Water.
”
2. Co logne for Fami ly Use—Cheaper.—O ils of rosemary andlemon, each 54 oz bergamo t and lavender , each 1 d r . ; cinnamon, 8 drops ; clove and rose, each 15 drops ; common alcoho l, 2qts. Mix and shake 2 or 3 t imes dai ly for a week.
Co lognes need only be used in very small quant it ies ; thesame is true of highly flavored o ils or pomades ; as too much ,even o f a good thing, soon disgusts those whom they were lntended to please .
HA IR O ILS—New Y o rk Barbers', Stars—Castor o i l, 696 ptsalcoho l, 196 pts. ; o i l o f citronella, oz lavender , 54, oz. ; mixedrnd shaken when used, makes one of the finest o ils for the hairu use.
I have been to ld that this amount o f alcoho l does not cut the
358 Dr . Chase’s Recipes.
RAZO R STRO P PASTE —Take the very finest superfine flouro f emery and mo isten i t with sweet o il ; or you may moisten thesurface o f the strop with the oi l ; then dust the flour o f emeryup i t , which is perhaps the best way .
Nothing else is needed . Y ou must not take any o f the coarse
flours, nothing but the finest will do . I t is o ften m ixed witha li tt le o i l and much other stuff which is of no use, and put upin little boxes and so ld at 2 shillings, not having more thanthree cents worth of emery.
BAKERS’
AND COOKING DEPARTMENT.
Remarks.— I t may not be considered out of place to make a
few remarks here , on the art , as also on the pr inciples o f
cookery. For nearly all will acknowledge cooking not onlyto be an art , but a science as well. To know how to cookeconomically is an art . Making money is an art . Now, is
there not more money made and lost in the kitchen thanalmost anywhere else ? Does not many a hard-working manhave his substance wasted in the kitchen i Does not many a
shirt less man have his substance saved in the kitchen ? A
careless cook can waste as much as a man can earn, whichmight as well be saved . I t is no t what we earn, as muchas what we can save, that makes us well off . A long and happylife is the reward o f obed ience to nature
’
s laws ; and to beindependent o f want is not to want what we do not need .
Prodigality and idleness const itute a cr ime against humanity.
But f rugali ty and industry, combined with moral virtue and
intelligence, wi ll insure individual happiness and nat ional prosper ity . E conomy is an institute of nature and enforced by Bibleprecept : “
Gather up the fragments, that nothing he lost . Saving is a more difficult art than earning ; some people put dimesinto pies and puddings, where others only put in cents. The
cent dishes are the most healthy.
A lmost any woman can cook wel l i f she has plenty withwhich to do i t ; but the real science o f cooking is to be able to
cook a good meal or dish with but litt le out o f which to makei t . This is what our few recipes shall assist you in do ing.
As to the principles of cooking, remember that water can
not be made more than bo i ling hot , no matter how muchyou hasten the fire you cannot hasten the cooking o f meat , potatoes, etc. , one moment . A br isk bo il is sufficient . Whenmeat is to be bo i led for eating put i t into bo iling water at the
beginning, by which i ts juices are preserved . But i f you wishto extract these juices for soup or broth , put the meat in smallpieces into co ld water and let it simmer slowly.
The same principle ho lds good in baking also . Make the
oven the right heat and give it t ime to bake through is the
true plan. I f you attempt to hurry it you only burn instead of
cooking i t done.
“I f you attempt the bo iling to hurry, the wood only i s wastedBut in attempt ing the baking to hurry, the food as well isn'
t fit
to be tasted .
CAKESa—Federai Calm—Flour , 234 lbs. ; pulver ized whitesugar , 154 lbs. ; fresh butter, 10 ozs. ; 5 eggs well beaten ; car
360 Dr . Chase’s Recipes.
bonate of ammonia, 56 os. ; water , 95 pt . , or milk is best , i f youhave i t.Gr ind down the ammonia , and rub it with the sugar . Bub
the butter into the flour ; now make a bowl o f the flour (unlessyou choose to work i t up in a dish ) , and put in the eggs, mi lk,sugar , etc. , and mix well and ro ll out to about a quarter o fan inch in thickness. Then out out with a round cutter andplace on t ins so they touch each other, and instead o f r isingup thicker in baking they fill up the space between and makea square- looking cake, all attached together . While they are
yet warm , drench over with white coarsely pulverized sugar .
I f they are to be kept in a show-case by bakers you can havea board as large as the t in on which you bake them , and laya dozen '
or more t insful on top of each other as you spr inkleon the sugar . I cannot see why they are called “
Federal,” forreally they are good enough for any
“Whig.
"
Ammonia should b e kept in a wide-mouthed bottle, t ightlycorked , as i t i s a very vo latile salt . I t is known by var iousnames, as vo lat ile salts,” “
sal vo lat ile,” “hartshorn,
” “hartshornshavings, " etc etc. I t is used for smelling bott les, faint ing, as
also in baking.
2. Rough-and-Ready Cake—Butter or lard , 1 ih. ; molasses,1 qt . ; soda, 1 oz. ; milk or water , 55 pt ground ginger , 1 tablespoon, and a litt le o i l of lemon ; flour sufficient .Mix up the ginger in flour , and rub the butter or lard in
also ; disso lve the soda in the milk or water ; put in the molasses and use the flour in which the ginger and butter is
rubbed up, and sufficient more to make the dough of a properconsistence to ro ll out ; out the cakes out with a long and nar
row cutter , and wet the top with a litt le mo lasses and water toremove the flour from the cake ; turn the top down into pul
veri zed white sugar , and place in an oven sufficient ly hot for
bread , but keep them in only to bake, not to d ry up. Thisand the
“Federal are great favori tes in Pennsylvania, where
they know what is good , and have the means to make it ; yetthey are not expensive.
3. Sponge Cake, w ith Sour MI Ik.—Flour , 3 cups; fine white
sugar , 2 cups ; 6 eggs ; sour milk, cup, with saleratus, 1 tea
spoon.
Disso lve the saleratus in the milk ; beat the eggs separately ;sift the flour and sugar ; first put the sugar into the milk and
eggs, then the flour , and stir all well together , using any
flavoring extract which you prefer , 1 teaspoon ; lemon, however , is
the most common. As soon as the flour is st ir red in put i t
immediately into a quick oven ; and i f i t is all put into a
common square b readpan, for which i t makes the r ight amount ,i t will require about 20 to 30 minutes to bake ; i f baked in smallcakes, propo rtionately less.
4. Sponge Cake with Sweet MI Ik.—As sour milk cannot
always be had , I give you a sponge cake with sweet mi lk.
N ice brown sugar , cups ; 3 eggs: sweet milk, 1 cup ;
362 Dr . Chase’s Recipes.
d isso lve the saleratus in the milk and add to the eggs andsugar ; put in the butter and nutmeg also ; stir all well ; thensift in flour sufficient to make the mass to such a consistencethat i t will not run f rom a spoon when lifted upon i t. Anyone preferring lemon can use that in place of nutmeg . Bakerather slowly.
10. Cake, Nice, without E ggs or MI Ik.—A very nice cake is
made as fo llows, and i t will keep well also .
Flour 354 lbs. ; sugar , lbs ° but ter , 1 lb water , 36 pthaving 1 teaspoon o f saleratus d isso lved in it . Ro ll thin and bakeon t in sheets.
11. Po rk Cake, without Butter, Mi lk or E ggs.—A most de
lightful cake is made by the use o f pork , which saves theexpense o f butter , eggs and milk. I t must be tasted to be
appreciated , and another advantage o f it is that you can bakeenough some leisure day to last the season through , for I haveeaten i t two months after i t was baked , st ill nice and mo ist .
Fat , salt pork , entirely f ree o f lean or r ind , chopped so fineas to be almost like lard . 1 ih. ; pour bo iling water upon i t ,
pt . ; raisins seeded and chopped , 1 lb citron shaved into shreds,54 ih. ; sugar , 2 cups ; mo lasses, 1 cup ; saleratus, 1 teaspoon,
rubbed fine and put into the mo lasses. Mix these all togetherand st ir in sifted flour to make the consistence o f commoncake mixtures ; then st ir in nutmeg and cloves finely ground ,1 oz . each ; cinnamon, also fine, 2 ozs be governed about thetime o f baking i t by putt ing a silver into i t ; when no thing ad
heres i t is done. I t should be baked slowly.
Y ou can substitute other fruit in place o f the raisins, i f desired , using as much or as litt le as you please, or none at all,and still have a nice cake. I n this respect you may call i tthe accommodation cake, as i t accommodates itself to the wishesor circumstances o f i ts lovers.
When pork will do all we here claim for i t , who will longercontend that i t is no t fit to eat ? Who !
12 . O lder Cake.-Flour , 6 cups ; sugar , 3 cups ; butter 1
cup ; 4 eggs ; cider , 1 cup ; saleratus, 1 teaspoon ; 1 grated nut
meg .
Beat the eggs, sugar and butter together and st ir in the
flour and nutmeg ; disso lve the saleratus in the cider and st irinto the mass and bake immediately in a quick oven.
13. Ginger Snaps.—Butter , lard and brown sugar , o f each
lb mo lasses, 1 pt ginger , 2 tablespoons ; flour , 1 qt . saleratus,2 teaspoons ; sour milk, 1 cup.
Melt the butter and lard and whip in the sugar , mo lassesand ginger ; disso lve the saleratus in the milk and put in ; thenthe flour , and i f needed a lit tle mo re flour , to enable you to
ro ll out very thin ; out into small cakes and bake in a slowoven unt il snappish .
14.—Jelly Cake.
- Five eggs ; sugar , 1 cup ; a litt le nutmeg ;saleratus, 1 teaspoon ; sour milk, 2 cups ; flour.
Beat the eggs, sugar and nutmeg together ; disso lve the
saleratus in the milk and mix ; then st ir in flour to make only
Bakers’
and Cooking Depar tment. 363
a thin batter like pancakes ; 3 or 4 spoons of the batter to a
common round tin ; bake in a quick oven. Three or four of thesethin cakes, with jelly between, form one cake, the jelly beingspread on whi le the cake is warm.
15 . Ro ll, Jelly Cake.- N ice brown sugar , cups ; 3 eggs ;
sweet skim milk, 1 cup ; flour , 2 cups, or a litt le more only ;cream of tartar and soda, o f each 1 teaspoon ; lemon essence, 1
teaspoon.
Thoroughly beat the eggs and sugar together ; mix the creamof tartar and soda with the mi lk, stirring in the flavor also ; nowmix in the flour , remember ing to bake soon, spreading thin upona long pan ; and as soon as done spread jelly upon the top and
ro ll up; slicing off only as used ; the jelly does not come in con
tact with the fingers, as in the last or flat cakes.
Fifteen Kinds of Cake
16. Pound .— F lour , 1 lb butter , 1 ih. ; sugar , 1 lb . ; eggs, 8;
rosewater , 3 spoons ; mace, etc.
17 . Genuine Whig.— Flour , 2 lbs. ; butter , 8 ozs. ; sugar , 8
ozs. ; milk, 1 pt . ; raise with yeast .
18. Shrewsbury .—Flour , 1 lb butter , 1 lb . ; sugar , 94 ih. ;
rosewater , etc.
19. Training.—Flour , 3 lbs. ; butter 94 lb sugar 94 lb s. ;
cinnamon, nutmeg.
20. Nut Cake.— Flour , 7 lbs butter , 94 lb sugar , 2 lb s. ;
eggs, 7 ; cinnamon, wet with milk, raise with yeast or wet and
raise with sour m i lk and saleratus.
21. Sho rt Cake.—Flour , 5 lbs butter , 8 ozs. ; sugar , 94, lb . ;
eggs, 8; rosewater and nutmeg.
22. Cymbals.— Flour , 2 lbs butter , 8 ozs. ; sugar, 55 ih . ;
eggs, 6 ; rosewater and a litt le spice.
23. Burk Cake.—Flour , 5 lbs. ; butter , 8 ozs. ; sugar , 94, ih . ;
milk, 1 pt eggs, 9 ; rosewater , raise with yeast .24. Jumb les.
— Flour , 5 lbs. butter , 1 ih. ; sugar , 2 lb s. ;
eggs, 6 ; ro ll out in loaf sugar.
25 . Ginger Bread .— Flour , 1 lb . ; butter , ih. ; sugar , lb
eggs, 3 ; yo lks only ; ginger to suit .26. Wondera—Flour , 2 lbs. ; butter , ih. ; sugar , 55 lb
eggs, 10 ; cinnamon.
27 . Cookies.—Flour , 3 lbs. ; butter , 94, ih. ; sugar , 94 i h. ;
eggs, 3, or without eggs ; wet up, raise with saleratus and sour
milk.
28. Y o rk Biscuit—Flour , 3 lbs. ; butter , ih. ; sugar , 94 ih. ;
wet up and raise with sour milk and saleratus.
29. Common.—Flour , 12 lbs. ; butter , 3 lbs. ; sugar , 3 lb s
milk, 2 qts. ; yeast , spice to taste.
30 Loan— Flour . 9 qts. ; butter , 3 lb s. ; sugar , 4 lb s. ; milk, 1gal wine, 1 pt . ; yeast , 1 pt .
31. Mo lasses Cake.—Mo lasses, cups ; saleratus, 1 tea
spoon ; sour milk, 2 cups ; 2 eggs ; butter , lard or pork gravy ;what y ou would take up on a spoon ; i f you use lard ad d a
little salt .
Mix all by beat ing a minute or two wi th a spoon, disso lving
364 Dr . Chase’s Recipes.
the saleratus in the milk ; than stir in flour to give the con
sistence of soft-cake, and put direct ly into a hot oven, beingcareful no t to .
dry them up by over-baking, as it is a soft.mo ist cake that we are after.
32. Marb led Cake.—Those having any cur iosity to grat ify
upon their own part or on the part of fr iends wi ll be highlypleased with the contrast seen when they take a piece of cakemade in two parts, dark and light , as fo llows:
Light Part —White sugar , 155 cups ; butter , cup ; sweetmilk , 54 cup ; soda, teaspoon ; cream of tartar , 1 teaspoon ;gh
lltes of 4 eggs ; flour, cups ; beaten and mixed as
“Go ld
a e.
”
Dark Part—Brown sugar , 1 cup ; mo lasses, cup ; butter , 56cup ; sour milk, cup ; soda, teaspoon ; cream o f tartar, 1teaspoon ; flour , 255 cups ; yo lks of 4 eggs ; cloves, allspice, cinnamon and nutmeg, ground , of each, tablespoon ; beat andmixed as “
Go ld Cake.
Direct ions—When each part is ready, drop a spoon o f dark,then a spoon of light , over the bottom o f the dish in which iti s to be baked , and so proceed to fill up the pan, dropping the
light upon the dark as you cont inue with the different layers.
33. Silver Cake.—Whites o f 1 doz. eggs ; flour , 5 cups ; white
sugar and butter , of each 1 cup ; cream or sweet milk, 1 cup ;cream of tartar , 1 teaspoon ; soda, $6 teaspoon ; beat and mix as
the“Go ld Cake.
”Bake in a deep pan.
34. . Go ld Cake. Y o lks o f 1 doz. eggs ; flour , 5 cups ; whitesugar, 3 cups ; butter, 1 cup ; cream or sweet milk , cups ;soda, $6 teaspoon ; cream o f tartar , 1 teaspoon. Bake in a deeploaf pan.
Beat the eggs with the sugar , having the butter so ftenedby the fire ; then stir i t in ; put the soda and cream o f tartar intothe cream or milk, stirring up and mixing all together ; then siftand st ir in the flour .
The go ld and silver cakes dropped as directed in the Marbled Cake" gives you st ill ano ther var iety.
35 . Br ide Cake.— Presuming that this work may fall into
the hands of some persons who may occasionally have a wedding among them, it would b e imperfect without a
“weddingcake,
”and as I have lately had an Opportunity to test this one
upon such an occasion in my own family, I can bear test imony,so can the printer , to i ts adaptation for all similar displays.
Take butter , 195 lbs sugar , 194 lbs., half of which is to beO r leans sugar ; eggs well beaten, 2 lbs raisins, 4 lb s havingthe seeds taken out , and chopped ; E nglish currants having the
grit picked out and nicely washed , 5 lbs citron, cut fine, 2 lbs. ;
sifted flour , 2 lb s. ; nutmegs, 2 in number , and mace as muchin bulk ; alcoho l , 1 gill to pt . , in which a dozen o r 15 drops of
o il o f lemon have been put .When ready to make your cake, weigh your butter and cut
i t in pieces, and put i t where i t will soften, but not melt .
Next stir the butter to a cream , and then add the sugar and
work ti ll white. Next beat the yolks of the eggs and put
366 Dr . Chase's Recipes.
39. Sugar Crackera—F lour , 4 lbs. ; loaf sugar and butter ,o f each, 55 i h. ; water 155 pts. ; make as above.
1Naples Biscuit —White sugar , eggs and flour , of each
I f proper ly pulver ized , sifted , beat , mixed and baked the sizeof Boston crackers, you wi ll say it is nice indeed.
41. Buckwest Short Cake.—Take 3 or 4 teacups o f nice sour
milk, 1 teaspoon o f soda saleratus disso lved in the milk ; i fthe mi lk is very sour you must. use saleratus in proportion witha litt le salt ; mix up a dough with buckwheat flour thicker thanyou would mix the same for griddle cakes, say quite stiff ; putinto a buttered t in and put direct ly into the stove oven andbake about 30 minutes, or as you would a short cake fromcommon flour .
I t takes the place o f the griddle cake, also o f the short cake,in every sense o f the word ; nice with meat , butter , honey, molasses, etc. No shortening is used and no need of setting yourdish o f batter over night, for a drunken husband to set his foo tin. Wet the top a little and warm it up at next meal, i f any isleft . I t is just as good as when first made, while gr iddle cakeshave to be thrown away. I t is also very good co ld .
Was the beauty of this cake known to the majority o f
persons throughout the country generally, buckwheat would become as staple an art icle o f commerce as the common wheat .Do not fail to give i t a tr ial. Some persons in trying i t havenot had good luck the first t ime ; they have fai led from the milk ’
s
being too sour for the amount o f saleratus used or f rom makingthe dough too thin. I think I can say we have made it hundredso f t imes with success, as I could eat i t while dyspept ic, when I
could eat no other warm bread.
42. Yeast Cake.-Go od lively yeast , 1 pt . ; rye or wheat flour
to form a thick batter ; salt , 1 teaspoon ; st ir in and set to r ise ;when risen, st ir in Indian meal unt i l it will ro ll out good .
When again r isen, ro ll out very thin ; cut them into cakesand dry in the shade ; i f the weather is the least damp, b y the
fire or stove. I f dried in the sun they will ferment .
To use : Disso lve one in a little warm water , and st ir in a
couple o f tablespoons o f flour ; set near the fire, and whenlight , mix into the bread . I f made per fect ly d ry , they will keepfor six months.
BR EADSf—Yankee Brown Bread — For each good sized loafbeing made, take 156 pts. corn meal , and pour bo iling waterupon i t , to scald i t proper ly ; let stand unt il only blood warm.
then put 1 qt . o f rye fiour upon the meal, and pour in a good
bowl o f emptyings, with a litt le saleratus disso lved in a gi llo f water , kneading in more flour , to make o f the consistence o f
common bread . I f you raise i t with yeast , put a litt le salt inthe meal , but i f you raise i t with salt risings or emptyings, whichI prefer , no mo re salt is needed .
Form into loaves, and let them set an hour and a half or
unt il light ; in a coo l place in summer and on the hearth o r
under the stove in winter ; then bake about two hours. Make
Bakers’
and Cooking Department. 367
the dough fully as st iff as for wheat bread,or a litt le harder ,
for i f made too so ft i t does no t r ise good . The old stylewas to use only one-third rye flour , but it does not wear i f
made that way ; or , in‘
other words, most persons get t iredof i t when most ly co rn meal, but I never do when most ly ryeflour.
Let all persons bear in mind that bread should never beeaten the day on which i t is baked , and posit ively must thisbe observed by dyspept ics. Hotels never ought to be withoutthis bread nor families who care for health.
2. Graham Bread .— l find in Zion ’
s Herald, of Boston , editedby Rev. E . O . Haven, former ly a pro fesso r in the universityat this city, a few remarks upon the
“Different Kinds of Bread ,
including graham , which so fully explains the ph i losophy and
true principles o f bread-making that I give them an insert ionfor the benefit of bread -makers. I t says:
“R ice fiour added to wheat flour enables i t to take up an
increased quant ity o f water .
"
(See the“New French Method
of Making Bread .
“Bo iled and mashed potatoes mixed with
the dough, cause the bread t o retain mo isture,and prevent i t
from drying and crumbling. Rye makes a dark-co lored bread ,
but it is capable o f being fermented and raised in the same
manner as wheat . I t retains its freshness and mo isture longerthan wheat . An admixture o f rye flour with that o f wheatdecidedly improves the latter in this respect . I ndian corn
bread is much used in this country. Mixed with wheat and
rye a dough is produced capable o f fermentation, but puremaize meal cannot be fermented so as to form a light bread .
I ts gluten lacks the tenacious quality necessary to produce the
regular cell structure. I t is most commonly used in the fo rmo f cakes, made to a certain degree light by eggs or sour milkand saleratus and is generally eaten warm . I ndian corn is
ground into meal o f various degrees o f coarseness, b ut is
never made so fine as Wheaten flour . Bread or cakes frommaize require a considerably longer t ime to he acted uponby heat in the baking process than wheat o r rye. I f groundwheat be unbo lted— that is, i f i ts bran he not separatedwheat meal or graham fiour results, from wh ich graham o r
dyspepsia bread is pro duced . I t is made in the same general
way as other wheaten bread , but requires a litt le peculiar management .
"
Upon this po int Mr . Graham remarks :“The wheat meal , and especially i f i t is ground coarsely.
swells considerably in the dough ,and therefore the dough should
no t at first b e made quite so stifl as that made o f superfineflour ; and when i t i s raised , i f i t is found too so ft to mouldwell , a litt le more meal may be added . I t should he remarkedthat dough made o f wheat meal will take on the acetous
fermentat ion,or become sour sooner than that made of fine
flour . I t requires a hotter oven, and to be baked longer , but
must not stand so long after being mixed before baking, as
that made from flour .
3 . Brown Bread Biscuit—Take corn meal , 2 qts rye flour,
368 ,
Dr . Chase’
s Recipes.
3 Mr wheat flour , 1 pt‘ mo lasses, 1 tablespoon ; yeast , 3
tablespoons ; having soda, 1 teaspoon, mixed with it.Knead over night for breakfast . I f persons will eat warm
bread, this or buckwheat short -cake should be the only kindseaten.
4. . Dyspept ics’ Biscuit and Coli n —Take graham flour(wheat coarsely ground , without bo lting) . 2 qts. ; co rn mealsifted
,1 qt . ; butter , 54 cup ; mo lasses, 1 cup ; sour milk to wet
i t up with saleratus as for biscuit .
Ro ll out and cut with a teacup and bake as other biscuit ;and when co ld they are just the thing for dyspept ics. And
i f the flour was sifted none would refuse to eat them .
Fo r the Coffee.—Continue the baking o f the above biscuit in
a slow oven for 6 or 7 hours, o r unti l they are browned throughlike co ffee.
DIrect iona—O ne biscuit bo i led 94 o f an hcur will be plentyfor 2 or 3 cups o f coffee. and 2 for 6 persons; serve with creamand sugar as other co ffee .
Dyspept ics should chew very fine and slowly, not drinking unt i l the meal is over ; then sip the coffee at their leisure ,
not more than one cup. however . Thi s wi ll be found verynice for common use, any with one-eighth co ffee added ; hardlyany would distinguish the difference between i t and that madefrom co ffee alone. The plan o f buying ground co ffee is had ;much of i t is undoubtedly mixed with peas, which you can
raise for less than 15 or 20 cents a pound and mix for
yourself .5 . London Baker
’s Super io r Loaf Breach—The Michigan
Farmer gives us the fo llowing. Any one can see that i t containssound sense :
“To make a half peck loaf , take 94 lb. of well bo iled mealy
potatoes, mash them through a fine cullender o r coarse sieve ;ad d pt . o f yeast or 154 oz. o f German dried yeast , and 144pts. o f lukewarm water (88 deg. together w ith 44 lb . of
flour , to render the mixture the consistence of thin water ; thismixture is to b e set aside to ferment ; i f set in a warm placei t will r ise in less than 2 hours, when i t resembles yeast
,ex
cept in co lor . The sponge so made is then to be mixed with1 pt . o f water , nearly blood warm— viz 92 deg. Fahr .
—and
poured into a half peek o f flour , which has previously had
1 54 ozs. o f salt m ixed Into i t . The whole should then be kneadedinto dough and allowed to r ise in a warm place for 2 hours'.when it should be kneaded into loaves and baked .
The object o f adding the mashed po tatoes is to increasethe amount o f fermentati on In the sponge, which i t does to a
very remarkable degree, and consequent ly renders the breadlighter and better . The potatoes w i ll also keep the breadmo ist .
6. O ld Bachelor’s Bread , Biscuit or PIe-C rust — Flour , 1 qtcream of tartar , 2 teaspoons ; soda, 54 teaspoons ; sweet mi lkto wet up the flour to the consistence o f biscuit dough .
Bub the flour and cream o f tartar well together ; disso lve the
370 Dr. Chase’s Recipes.
apples, then a top crust , and bake well , putting the egg uponthe crusts, as mentioned in the P ie Crust Glaze , and you
have go t a pic that is fit to eat .
But when you make the r ich crust and cook the apples and
PM them on, i t soaks the crust , which does no t bake,and no
stomach can digest i t,while our way gives you a nice light
crust and does not take half the shorten ing of the o ther plan ;yet perhaps nothing is saved pecuniar ily, as butter goes as
finely with the biscuit crust pies, when hot , as i t does with hiscuit ; b ut the pie is digest ible , and when it is co ld does no t
taste bad to cut i t up on your plate with plenty of sweetenedcream .
4. Apple Custard PIe -The N icest P ie E ver E aten.— Peel
sour apples and stew unt i l so ft and no t much water lef t in them ;
then rub them through a cullender ; beat 3 eggs fo r each pie
to b e baked ; and put in at the rate o f 1 cup o f butter and 1 o f
sugar for 3 ples ; season with nutmeg.
My wife has more recently made them with only 1 egg to
each pie, with only half o f a cup o f butter and sugar each to
4 or 5 pies ; but the amount o f sugar must be governed some
what by the acid ity o i the apples.
Bake as pumpkin pies, which they resemble in appearance ;and between them and apple pies in taste ; very nice indeed .
We find them equally nice with dried apples by making thema litt le mo re juicy.
I f a frost ing was put upon them , as in the Lemon Pie ,
then returned , for a few moments, to the oven , the appearanceat least would be improved .
5 . Apple Custard , Very N ica—Take tart apples that are
quite juicy, and stew and rub them,as in the recipe above, and
to 1 pt . o f the apple beat 4 eggs and put in with 1 tablespoon o f
sugar , 1 o f butter and o f a grated nutmeg .
Bake as other custards. I t is excellent , and makes a goodsubstitute for butter , apple butter , etc.
6. Paste fo r Tarts.
— Loaf sugar , flour and butter , equalweights o f each ; mix thoroughly b y heat ing with a ro lling pin
fo r half an hour ; fo lding up and beat ing again and again.
When properly mixed , pinch o ff small pieces and ro ll. out
each crust by itself , which causes them to dish so as to ho ldthe tart mixture . And i f you will have a short pie—crust this isthe plan to make it .
PUDD INGS.—Blscu it Pud d ing, W ithout ReoBaking.
— Takewater , 1 qt sugar , lb butter , the size o f a hen’
s egg ; flour ,
4 tablespoons ; nutmeg , grated , $5 o f one.
Mix the flour with just sufficient co ld wat er to rub up all
the lumps while the balance o f the water is heat ing ; mix all ,and split the biscuit once o r twice , and put into this gravywhile i t is ho t , and keep hot unt il used at table. i t uses up
co ld biscuit and I prefer it to richer puddings. I t is indeedwor th a tr ial . This makes a nice dip gravy also fo r o ther pud .
dings.
2 . O ld E nglish Chr istmas Plum Pudd ing.—The Harrisburg
Bakers’ and Cooking Department. 37 1
Telegraph furnishes i ts readers with a recipe for the real O ld
E ng lish Christmas Plum Pudding.
”A fter having given this
pudding a fai r test , I am willing to Indorse every word o f i t ,and wish for the ho liday to come o ftener than once a year :
To make what is called a pound pudding , take o f raisins,
well stoned,but not chopped ; currants thoroughly washed , 1
lb . each ; chop suet , 1 lb very finely, and mix with them ; ad dlb. o f flour or bread very finely crumpled ; 3 ozs. o f sugar ,
ozs. o f grated lemon peel , a blade o f mace, o f a smallnutmeg , 1 teaspoon o f ginger , if, doz. eggs, well beaten ; worki t well together , put in a cloth , t ie it firmly
,allowing room
to swell ; put i t into bo i ling water and bo il not less than two
hours. I t should no t be suffered to stop bo iling.
The cloth when about to be used should be dipped intobo iling water , squeezed d ry and floured ; and when the puddingis done have a pan o f co ld water ready
,and dip it in for a
moment , as soon as i t comes out o f the po t , which preventsthe pudding from st icking to the cloth. For a dip gravy forthis or other puddings see the
“Biscuit Pudding, Without R e
Baking , or Spread ing Sauce fo r Puddings.
”
3 . Ind ian Pud d ing, to Bake.—N ice sweet milk , 1 qt . ; butter,
1 oz ; 4 eggs, well beaten ; Indian meal , 1 teacup ; raisins, 54lb sugar , 34 lb.
Scald the milk and st ir in the meal while bo iling ; then let
i t stand unt il only blood-warm , and st ir all well together and
bake about one and a half hours. E aten with sweetened creamor either of the pudding sauces ment ioned in the
“Christmas
Pudding.
”
4. Ind ian Pudd ing, to Bo lI.—Indian meal,1 qt . ; with a litt le
salt ; 6 eggs ; sour m i lk , 1 cup ; saleratus, 1 teaspoon ; raisins,
1 lb .
Scald the meal , having the salt in i t ; when coo l st ir in
the beaten eggs ; disso lve the saleratus in the milk and st ir inalso ; then the raisins ; E nglish cur rants, dried currants or
dri ed berr ies o f any kind answer every purpose , and are in fact
very n ice in place o f the raisins ; bo i l about one and a halfhours; eaten w ith sweetened cream o r any o f the puddingsauces ; any pudding to b e bo i led must no t b e put into the
water until it bells, and taken out as soon as done , or theybecome soggy and unfit to eat .
5 . Quick Ind ian Pud d ing.—Take cups o f sour milk , 2
eggs well beaten ; 1 small teaspoon o f saleratus ; disso lved in
the milk ; then sift in d ry cornmeal and st ir to the consistenceo f co rn bread ; then stir in lb. of any of the fruits ment ioned above ; or , i f you have no fruit , it is quite nice without .
T ie up and bo il one hour ; sweetened cream with a l ittlenutmeg makes a nice sauce. As I have just eaten of this formy dinner , I throw it in extra
,fo r i t is worthy.
6. Flour Pudd ing, to Bo i I.—When persons have plenty of
dr ied apples or peaches, and not much o f the smaller fruits,
o r desire to change from them in puddings :Take wheat flour sufii cient to make a good pan o f biscuit ,
and mix i t up as for biscuit , with sour milk , saleratus and a
372 Dr . Chase’s Recipes.
little butter or lard ; roll out rather thicker than for pie-crust ;now having your apples or peaches nicely stewed , wet the
crust over with the“Pie-Crust Glaze ; ” then spread a layer of
the fruit upon it , adding a litt le sugar , as i t lies upon the
table ; and i f you choose scatter over them a handful o f raisins,
or any other of the dried fruits mentioned ; ro ll up the who letogether and bo i l 1 hour .
E aten with any sauce which you may prefer, but the corn
meal puddings are much the most healthy, and I prefer theirtaste to those made from flour .
7 . Potato Pudd ing.— Rub through a cullender 6 large or 12
middle sized potatoes ; beat 4 eggs ; mix with 1 pt . bf goodmilk ; st ir in the potatoes
,sugar and seasoning to taste ; butter
the dish ; bake hour .
This recipe . is simple and economical , as i t is made o f
what is wasted in many families, namely , co ld potatoes ; whichmay be kept two o r three days, unt il a sufii cient quantity is
co llected . To be eaten with butter .
8. Green Co rn Pud d ing—Green corn , raw,2 doz. ears ; sweet
milk , 3 to 4 qts 6 eggs ; sugar , 1 to 2 cups. Salt to sui t to
taste.
Split the kernels lengthwise of the ear with a sharp knife ;then with a case knife scrape the corn from the cob , whichleaves the b ulls on the cob ; mix i t with the milk and otherarticles, and bake from 2 to 3 hours. To b e eaten with butterand sugar .
9. Steamed Pud d ing.—Two eggs ; sugar . 1 cup ; sour milk ,
1 cup ; saleratus, teaspoon ; a little salt ; dr ied whort leberr ies,
currants, raisins or other fru it , 1 cup ; flour .
Beat the eggs and st ir in the sugar ; disso lve the saleratusin the milk and mix in also the f ruit and salt ; then thi ckenwith flour , rather thicker than for cake ; put into a 2
quart pan and set in the steamer and steam an hour and a
half ; and I think It will crack open on the back ; i f not , tryagain. I t is worth the troub le, especially i f you have plenty o f
sweetened cream .
10. Spread ing Sauce, f o r Pud d ings.— Butter , 4 ozs sugar , 6
ozs 1 nutmeg.
Grate the nutmeg and rub all together ; these are aboutthe proper proport ions, but more o r less can be made,
as
desired,and more o r less nutmeg can also be used ; or any
other flavo r ing in their place. This sauce is nice on bakedpudd ings, hot or co ld , and to tell i t all i t is not bad on bread .
See the Biscuit Pudding” for dip sauces.
DO ME ST IC DISH E S.—Green Co rn O melet—Green co rn
bo iled , 1 doz . ears ; 5 eggs ; salt and pepper to suit the taste.
R emove the co rn from the cob . as ment ioned in the“Green
Co rn Pudding. The spl itt ing allows the escape o f the pulp ,
while the hull is held by the cob : season, fo rm into small cakesand fry to a n ice brown. and you have a very n ice omelet .
2. APPLES.—To Bake—Steamboat Sty le—Better Than Pre
serves.— Take moderately sour apples, when r ipe , and with a
pocketknife cut out the stem and flower end also , so as to
remove the skin from these cup-shaped cavit ies ; wash them and
374 Dr. Chase’s Recipes.
I have never eaten bread cooked in any form which suitme as well as this. But the fo llowing is very nice :
7 . Toast—German Style.— Bakers’ bread , 1 loaf , cut into
slices o f half an inch in thickness ; milk, 1 qt . ; 3 eggs, and a
l i tt le salt ; beat the eggs and mix them with the milk , and flavoras fo r custard , no t cooking i t , however . Dip the sliced breadinto the mixture occasionally unt il i t Is all abso rbed ; then f ry
the pieces upon a buttered gr i ddle. Serve for d inner with sugar
sy rup, flavored with lemon.
This is the German style o f making toast ; but is quite goodenough fo r an Amer ican. And I have no doube that home-madebread will answer all purposes ; ours does, certainly.
8. Backwoods Preserves.—Moderately bo il a pint of mo las
ses from 5 to 20 minutes, according to i ts consistency ; thenad d 3 eggs, thoroughly beaten, hastily stirring them in, and
cont inue to bo il a few minutes longer ; then season with a nut
meg or lemon.
Do not fail to give i t a tr ial .9. French Honey.
- Whlte sugar , 1 lb 6 eggs, leaving out
the whites o f 2 ; the juice o f 3 or 4 lemons and the gratedrind o f 2
,and lb . o f butter . St ir over a slow fire unt il i t is
about the consistency o f honey.
This and the last will be found to come much nearer whatthey represent than the Y ankee’
s wooden nutmegs” did upont r ial .
10. Muffins.— To each quart o f sweet milk ad d 2 eggs well
beaten ; a lump o f butter half the size o f an ass. and flourenough to make a st iff batter . St ir in pt . o f yeast ; let themstand until per fect ly light , and then bake on a gr iddle in tinr ings, made for that purpose.
These are merely strips o f tin,134 o f an inch wide, made into
r ings f rom to 3 inches in diameter . w i thout bottom ; the r ingbelr
ig simply placed on a gr iddle and the batter poured in to
fill t .
11. Mock O ysters.— Six nice, plump ears of sweet corn , nu
cooked ; grate f rom the cob ; beat 1 egg , st irr ing into i t flourand milk , o f each 1 tablespoon ; season with a litt le salt and
pepper . Put about a teaspoon o f butter into a suitable pan for
f rying, having mixed in the co rn also , drop the mixture intothe hot butter , one spoon o f it In a place, turning them so as
to fry brown . Serve ho t , fo r breakfast .
Whether they imitate oysters or not , no one need regret
giving them a trial .12 . Fruit Jams, Jellies and Preserves.
— The difference be
tween common preserves, jellies and jams is this : Preservesare made by tak ing f ruit and sugar , pound for pound , and simply cooking them together unt il the fruit is done.
13. Jellies are made b y squeezing and straining out the juiceonly o f the fruit ; then taking a pound of sugar for a poundo f juice, and cooking until i t jells, which is to ld by taking out
a little upon a co ld plate.
14. Jams are made by weighing the who le fruit . washing,
slicing and putt ing in sumcient water to cook it well ; then
Bakers’
and Cookmg Department. 375
when coo l , rubbing i t through a fine sieve and with this pulpputting in as much sugar as there was of the fruit only, and
cooking it very carefully unt il the weight o f the jam is the sameas the fruit and added sugar ; the water , you see, is all gone ;
and this is easily to ld by having previously weighed the ket
t ie in which you are cooking i t. The jam, i f nicely done, con
tains more of the fruit flavor than the jell , and is as valuableas the jell to put into water as a dr ink for invalids; and betterfor flavo ring syrups for soda fountains, etc. Strawberries, raspberr ies, blackberr ies, peaches and pineapples make very nicejams for flavor ing syrups. Much o f the flavor of the fruit re
sides in the skin pits, etc. And jams made in this way fromthe blackberry are good for sore mouth , diarrhoea, d ysen
fery, etc.
15 . Fru it Ext racts.— Best alcohol , 1 pt o i l of lemon, 1 oz. ;
peel of 2 lemons.
Break the peels,and put in with the others for a few
days ; then remove them , and you will have just what you d e
sire, for a tr ifling cost , compared with the 25 cent bott les, whichare so prominently set out as the nicest thing in the wor ld .
This rule ho lds goods for all f ruit oils ; but for f ruits, suchas peaches, pineapples, strawberr ies, raspberr ies, blackberries,etc. , you will take alcoho l and water equal parts, and put uponthem sufficient to handsomely cover ; and in a few days you havethe flavo r and juices o f the fruit , upon the principle o f making“Bounce, which most men know more or less about . I f per
sons will act fo r themselves, using common sense, working f ro thknown facts like these, they will no t need to run after everynew-fangled thing which is seen blazing forth in almost everyadvert isement o f the day .
Vanilla, nutmeg, mace, cinnamon , etc are made by cutt ingup the vanilla been or b ruising the nutmegs, cinnamon , etc and
putt ing about two ounces.
to each pint o f pure spirit , or re
duced alcoho l , frequently shaking for about two weeks and
fi ltering o r pouring o ff very carefully ; i f for sale,however ,
they must be fi ltered ; for co loring any o f the extracts see the“Essences
”and
“Syrups. For cakes and pies, however , i t is
just as well to pulverize nutmegs, mace, cinnamon, etc and
use the powder , for the quant ity required is so smal l that i twill never be seen in the cake o r ple.
ME DICATE D WATE RS.- Rose Water.—Take carbonate o f
magnesia,oz o il o f rose, 30 drops ; drop the o i l upon the
magnesia and rub it together ; then ad d , rubbing all the time,
of distilled water , i f you can get i t , 1 qt i f not,take the
purest rain or snow water ; a porcelain mo rtar is best , but a
bowl does very well. Then filter through filter ing paper .
The magnesia breaks up the o il globules and enables the
water to take it up, and the filter ing removes the magnesia.
2. C innamon Water.—Use the same amount o f o i l o f magnesia and water and treat the same as the Rose Water .
3 . Peppermint , Spearmint and Penny royal Waters are madethe same as above.
4. Camphor Watch —To make camphor water you must first
376 D r . Chase’s Recipes.
put on a few drops of alcoho l , say 40 to 50 drops, to camphorgum, 54 oz and rub the camphor fine, which enables you to
work it up with magnesia, 55 os. ; then gradually ad d water ,1 qt as mentioned in the waters above and filtered .
The rose and cinnamon waters are used fo r cooking,but
the o thers for medical purposes.
Add it ions by the Pub l isher.—Chlll Sauce.- 0 ne gallon toma
toes, eight onions, six green peppers chO pped fine , eight tablespoonfuls o f sugar , four tablespoonfuls of salt , one teaspoonfuleach of cinnamon, allspice, celery seed , black pepper , nutmeg,
cayenne pepper , one cup o f made mustard , two cups o f vinegar ,
one clove o f gar lic ; cook unt il onions and gar lic are thoroughlyd one. Seal while hot . A ll spices must be ground .
Cather ine Cook’s Fudges.
— O ne cup of cream , two cups o f
pulverized sugar , one-fourth cup o f choco late. Then st ir well together and bo il to a thin taffy. Remove from the fire and beat toa soft cream . Pour out on a buttered platter and cut intosquares.
Swed ish C rullers.—Six eggs and six tablespoonfuls of cream
and flour sumcient to make a st iff paste , ro ll out very thin, out
into strip four inches long and one-half inch wide, give each a
slight twist and f ry in very hot lard unt i l a r ich , light brown ,
d ry on paper and sprinkle with powdered sugar .
Boston Brown Bread .— O ne co ffee cup each of rye meal , yel
low co rn meal , unbo lted graham flour , sour milk and mo lasses,one teaspoonful o f baking soda disso lved in half a cup o f hot
water , mix tho roughly and bake in half -pound baking powdertin cans 35 minutes with the lid s on , and then 10 minutes withthe lids off . This is an excellent bread for dyspept ics. and can
be eaten when ord inary white bread is indigest ible. I t is mademore relishable by add ing seeded raisins.
Mince Meat — Three pounds of round steak , bo i led and
chopped fine , 3 pounds o f raisins, 1 pound cur rants. 1 pound o f
citron , it o f a pound of suet , 6 pounds o f apples, pounds o f
sugar , two oranges ; chop all rather fine and ad d cloves, nutmeg ,
salt and pepper to taste ; mo isten with half a gallon o f elderwhen made and ad d more as becomes necessary.
Tomato Soup.— O ne quart can of tomatoes, one pint o f hot
water , one tablespoonful o f sugar , one teaspoonful o f salt , fourcloves, four pepper corns. Put these to boil in a sauce pan , thenmelt a tablespoonful o f butter In another sauce pan , ad d a tea
spoonful o f chopped onions and one o f chopped parsley , let i t
cook 5 minutes, then ad d a tablespoonfu l o f flour and turn the
tomatoes into it slowly and let i t simmer 10 minutes, then strainand ad d a l itt le butter and serve with crotons.
C rotons. - Cut stale bread into half o inch sl ices, cut o ff the
crusts and cut into strips one-half inch wide, and then cut across
the strips, making square d ice . Put them in the oven , st irr ingo ften unt il a delicate brown .
Fr ied Tomatoes.— Peel tomatoes and cut crosswise in large
slices, salt and pepper and d i p each slice into wheat flour , theninto beaten egg, and f ry at once in hot lard ; serve hot , A cupo f milk is somet imes thickened with a litt le flour and butter ,bo i led and poured over them .
378 Dr . Chase’s Recipes.
Fig Failing for Layer Calm—Chop fine 1 lb. figs, add 33 cupsugar and 1 cup water ; cook all together ti ll so ft and smoothSpread when cool.Fig Cake (Very nice) . - Sllver Part—2 cups sugar ; 2 3 cup
butter ; scant 2 3 cup sweet milk ; white o f 8 eggs ; 3 heaping teaspoonfuls baking powder , well sifted with 3 cups flour . St itsugar and butter to a cream ; stir in milk and flour , and lastlythe whites well beaten. Go ld Pam—Use 54 the above quanti ties,but yo lks of eggs in place of whites ; ad d 1 who le egg. a littlealspice and cinnamon. Bake the si lver part in 2 long t ins. Put
$4 the go ld in a t in, halve some figs and lay on (floured) , coverwith remaining go ld and bake. Put the go ld between the 2 silvercakes, with frost ing and frost the top.
Wed d ing Cake (Superior) Keeps 20 Y earse—3 lbs. flour ; 1 lb.butter ; 1 lb. sugar ; 3 lbs. stoned raisins ; 2 lbs. currants ; 94 lbli anched sweet almonds, chopped ; 1 lb. citron ; 12 eggs ; 2 tablespoonfuls cinnamon and 1 o f alspice ; 1 tablespoonful cloves ; 2nutmegs ; 1 wineglass each wine and brandy. Steep the spices ira co ffee cupful of mo lasses, simmer gently 30 minutes ; beat th.eggs lightly ; st ir all together ; add the fruit (floured ) last ; ama teaspoonful o f soda disso lved in a little water . Add a li tti .
more water i f too thin. Line a pan with buttered paper ; put inlayer o f the mixture, then one o f sliced citron ; repeat till panis nearly full. Bake with steady heat 3 or 4 hours. Coo l in the
oven gradually. Frost i t when co ld.
Frost ing W ithout E ggs.—1 cup granulated sugar , dampener
with 5 large tablespoonfuls o f milk ; bo ll five minutes withoutst irr ing ; set the dish in co ld water ; add flavor ing, and beat constantly until i t becomes a thick creamy frosting.
Cream Fill ing for Layer Cake.—1 pt. new milk ; 2 eggs ; 2
tablespoonfu ls sif ted flour ; 1 cup sugar . Stir all into a little or
the co ld milk, bo iling the remainder ; then cook all together i ta thick custard ; flavor when coo l. I f desired ad d hickory or
other nut meats chopped fine.
Rose Co loring f or Frost ing, Jellies, Ice C ream, Cake, E ta—54or . each cream tartar and pow
’
d alum ; 1 oz. pow’
d cochineal ; 4oz. loaf sugar and a saltspoonfu l soda. Bo il 10 minutes in a pinto f so ft water . Coo l and bottle for use.
Dominoes (N ice for children’s o r o ther part ies) .
—Make a plaincake in thin sheets. Cut in shape and size o f large dominoes.
Frost the top and sides. When hard draw the lines and dots
with a brush and melted choco late.
Macaroons, A lmond o r Cocoanuta—l lb. sugar ; 34 lb. blanchedand pow
’
d almonds (or grated cocoanut ) ; whites o f 3 eggs. Mix ;sprinkle sugar on white or light brown paper and drop the mixture thereon and bake quickly.
Sponge Drops (fo r party.)—Beat to a froth 3 eggs and 1 cup
sugar ; mix 1 teaspoonful cream tartar , teaspoonful saleratusinto 1 heaping co ffee cup flour . Mix all together and flavor withlemon . Butter t in sheets and drop in teaspoonfuls 3 Inches apart.Bake In a quick oven , watching carefully . Very nice wi th icecream
A sty l ish way to serve Croquettes, etc.
BR E AKFAST CAKE S, T E A CAKES, ETC.
Baking Powder Biscuit — I qt . flour ; butter size of an egg ; 3
heaping teaspoonfuls baking powder , and 1 o f salt . Make a so ft
dough o f sweet milk (or water ) , out out , bake in a quick oven.
Banana Fr itters.—Make a batter of 1 cup warm sweet milk , a
large teaspoonful o f baking powder , si fted with 2 cups flour,2
eggs (yo lks and whites beaten separately) , 1 tablespoonful sugar ,and a saltspoon o f salt . St ir all together . Dip sl ices o f bananainto the batter , and d rop into bo iling hot lard ,
in large spoonfulsand fry (like doughnuts) to a light brown. Spr inkle with powdered sugar or serve with sauce. Apples, peaches, sliced o ranges,etc can be used in the same way .
Berry Tea Cakes.—1 cup sugar ; 2 eggs ; cup milk ; 1 heap
ing teaspoonful baking powder ; piece o f butter size o f an egg,
and flour to make stiff batter . Into this st ir a pint o f fresh o r
canned berr ies, without the juice ; bake like muffins. E at warmwith butter .
Hominy Fr itters.—1 pint hot bo iled hominy ; 2 eggs ; 46 ten
spoonful salt ; 1 tablespoonful flour ; 1 tablespoonful bakingpowder . Thin with a little co ld milk ; mix well and fry in deephot fat to a light brown .
E gg Muffins.— Sif t together 1 qt. o f flour
,1 tab lespoonful of
sugar , 2 heaping teaspoonfuls baking powder ; ad d 3 eggs, whitesand yolks beaten separately , a large tablespoonful butter or
cream (lard will d o ) , 3 cups sweet milk . Mix to a thick batter ;fill muffin r ings 2 3 full and bake in a hot over 20 minutes.
Graham Gems.—2 cups graham flour , 1 cup wheat flour , 2 tea
spoonfuls baking powder , 1 tab lespoonful sugar , 1 teaspoonfulsalt , 1 well beaten egg. Beat well with sweet milk to a thinbatter ; fill hot gem pans 2 3 full and bake 20 minutes in a hot
oven.
Plain Graham Gems.—2 cups graham ; 2 o f co ld milk (or
water ) and a little salt. Balm In a very hot oven 40 minutes. s.
380 Dr . Chase’s Recipes.
Turkey , trussed and stuffed, ready for the oven.
Sally Lanna—1 qt. o f flour , a piece o f but ter the size o f an egg
(melted ) ; 3 tablespoonfuls sugar ; 3 tablespoonfuls baking pow
der and a teaspoonful o f salt. Ad d a tumbler o f milk and z
beaten eggs. St ir all together and make in round pans. E at
warm with butter . Break warm cakes instead o f cutting, whichmakes i t heavy.
St rawberry Shortcake.—Make dough as for baking powder
biscuits, adding a litt le“ more sho rtening and a tablespoonful o fsugar . Make 2 cakes, using 34 for each. R o ll thin , size o f a
biscuit t ln,bake in a quick oven. Lay on a platter and butter
well ; cover thickly with strawberr ies well sugared ; lay on the
o ther cake , then ano ther layer o f berr ies. Pour any extra juicearound the cake. Serve with sweet cream . O ther fruit or berriescan be subst ituted .
Saratoga Ch ipa—Take large potatoes, slice thin and evenly.
Drop in very co ld water . Dry in a towel and drop into deep bo iling hot fat . Fry to a light brown , stirr ing occasionally. Removewith a skimmer . Spr inkle with salt while ho t .
PUDO INGS AND SAUC E S.
A lmond Pudd ing—134 lb . blanched sweet almonds poundedfine ; 1 large spoonful rose water . Beat 6 eggs to a st i ff frothwith 3 spoonfuls sugar ; mix with 1 qt . milk ,
3 spoonfuls poundedcrackers, 4 oz. melted butter , 4 oz. ci tron out fine . St ir all
together ; bake in a pudding dish lined with pastry hour in a
quick oven. Serve co ld .
Banana Pud d ing.—Put in a glass dish alternate layers of
bananas and sliced cake (sponge is best ) . Pour over i t a so ft
custard , flavored with wine . Beat the wh ites o f the eggs to a
stiff froth and heap over the who le . Peaches cut up and left a
few hours in sugar then scalded and added when co ld to a so ft
sweet custard makes a delicious dessert . O ther fru its can b.used in place o f peaches or bananas.
382 D r . Chere’s R eaper .
yellow part only.) For Float ing island omit the gelatine ; whiskthe whites o f the eggs to a sti if fro th ; ad d a little sugar and serveas floats on the custard, with a b it o f jelly on each float.
PUDD I NG SAUC E S.
Good Sauce for Fruit Pudd ings.— 1 cup brown sugar ; 1 cup best
mo lasses ; 56 cup butter ; 1 large teaspoonful flour ; juice and rindo f 1 lemon ; a nutmeg, grated ; 56 teaspoonful each of clovesand cinnamon. St ir all together , and ad d a cup of bo i ling water .
Bo i l t il l clear, st irr ing constantly. Strain .
Grandmother's Sauce.—Cream together 1 cup sugar and 56 cup
butter . A d d 1 teaspoonful cinnamon and a well beaten egg. St irin slowly a cup o f bo iling milk. Serve hot or cold .
Hard Sauce.—Cream together 1 cup sugar , cup butter , ad d
flavor ing. A lso very nice flavored with the juice o f fruit. O r
beat st iff the white of 1 egg and st ir i t into the sauce with a cup
o f r ipe berr ies.
Lemon Sauce (Hot ) .—1 cup sugar ; cup butter ; 1 beatenegg ;juice and grated r ind o f lemon, cup bo iling water . Put in a
basin st ir and thicken over steam . For orange sauce, vanilla,etc subst itute other flavor for the lemon . Jellies can also beused .
R ich W ine Sauce.— 1 cup of butter and 2 of powdered sugar
beaten to a light cream. A d d 96 cup warm wine ; stir 2 minutestill smoo th and foamy.
Lemon Brandy fo r Pud d ings, E tc.—Don'
t throw away lemonpeel . Slice of! the yellow part and put into a bottle o f brandy.
Peach and plum stone meats chopped can also be in the
ME AT SAUC E S. R E LISHE S, ETC .
Canton Soy .—Bo il so f t 2 qts. seeds of the do lichos soja (a Chi
nese bean ) . In their absence use har ico t o r kidney beans. Ad d 2
qts.bru ised wheat , and keep warm fo r a day . Ad d 2 qts. salt and
1 gal. water . Keep tightly (31099! 2 or 3 months, and press out theliquor .
Publishers’ Bakers’ and Cooking Department. 383
Mayonaise Dressing for Salads. E tc—Powdered turmeric, 1 oz.powdered tragacanth , 1 oz salt. 8 os. ; vinegar , 2 oz. ; flne capsi
cum, oz sugar , 1 lb o li ve oi l, 8 oz. Beat together the first
8 ingredients, ad d 4 well beaten eggs; mix oz. mustard withthe vinegar or with water to a thin cream , and af ter 15 minutesadd the other ingredients. Mix, and beat all together ; flnali ystrain.
Mushroom Catsup.—Spr inkle the mushrooms with salt , st irring
occasionaly for 3 days. Press out the juice and add to each gal.
of l iquor 35 oz. each bruised mustard seed and cloves, and 1 oz.
each bruised allspice and black pepper. Gently simmer for an hourin a porcelain kettle. cool, strain and bottle.
Picali ll (very nlce) .— 1 peck green tomatoes ; 8 onions ; chapboth flne. Add 1 cup salt ; set over night, then drain ; then take2 qts. water and 1 of vinegar ; mix all together ; bo il 20 minutesand drain again. Then bo il with 2 qts . o f vinegar, 1 lb sugar,lb . white mustard seed, 2 tablespoonfuls each of ground pepper ,cinnamon and ginger , 1 o f cloves and 1 o f allspice and $5 teaspoonful Cayenne pepper . St ir all together while bo il ing 15 minutes,
‘
or unt i l tender . Seal in glass jars.
Salad Dressing. (Excellent A rt icle.) -Mix together the yolk ofan egg with 2 tablespoons o live oil ; 195 spoonfuls mustard ; 1spoonful salt ; 2 spoonfuls vinegar and a little pepper . Beat the
whites o f the eggs to a atic froth and light ly stir in.
Walnut Catsup.- 3 pints green walnut shell juice ; 84 lb . salt ;
1 oz. each o f shallots, garlic, ginger and horseradish ; 1 gi ll ess. ofanchovies. Mix .
Wo rcestershire Saucy —According to.‘The Druggist ’s Ci rcu
tar”the fo llowing is the composit ion o f Lea Perr ins’ famous
condiment : Wine vinegar , gal. ; walnut and mushroomcatsup, each 1 gal Madeira wine, 35 gal Canton soy , M. galsugar , lbs salt , 19 oz powdered capsicum , 3 oz. ; groundPimento , coriander , allspice and chutney
,1 1A oz. each ; ground
cloves, mace and cinnamon , 94 oz. each ; assafoetida, 6 drama d isso lved ln 1 pt. o f brandy. Mix and set for two weeks. Bo i l 2 lbs.
hogs liver in 1 gal. water (maintaining the quant ity) 12 hours ;then chop fine and mix again with the same water . Strain andad d the liquor to the first mixture. The sauce improves by age.
Soyer’s Table Mustard .
— Said to be made : 1 pint mustard seedin 1 qt . distilled vinegar . Steep 8 days ; gr ind into a aste and
put in po ts. Thrust a redhot poker into each.
French Mustard .—1% lbs. salt ; 1 lb. ground horseradish ; a,little gar lic ; 2 cloves ; 2 gal. bo iling vinegar . Macerate in a
covered vessel 24 hours ; strain and add enough flour o f mustard ,to make a smooth paste.
Preservat ive for Meats, Poult ry, E tee—Wash in 3 teaspoonfulssalicylic acid disso lved in 1 qt. of water . This restores fresh
ness. To keep several days, immerse in the so lution for 55 hour.
384 Dr . Chase’
s Recipes.
USE FU I. HINTS.
To Keep Mi lk Sweet—A spoonful o f grated horserad ish in the
pan will keep i t for several days.
Salt E aten With Nuts aids digestion, and neutralizes the oil
Dalnty method of serving roasted pigeon with garnishment
386 D r . Chase’s Recipes.
liable to take co ld in hanging out the clothes, as also to weakenthe arm.
A nd here let me say , i f it is possible to avo id i t , never allowthe woman who washes the clo thes, and thus becomes warmand sweaty
,to hang them out , and especially ought this to be
regarded in the winter or windy weather . Many consumptionsare undoubtedly brought on by these frequently repeated co ldsin this way . I t works upon the principle that two thin shoesmake one co ld , two co lds an attack o f bronchit is, two attackso f bronchit is one consumpt ion ; the end , a co ffin.
LlQ U lD BLUING.—Fo r Clothes—Most of the bining so ld i s
poo r stuff , leaving specks in the clothes. To avo id this:Take best Prussian-blue, pulverized , 1 os. ; oxalic acid, also
pulverized , 95 oz so ft water , 1 qt. ; mix. The acid dissolvesthe blue and ho lds i t evenly in the water , so that specking willnever take place. O ne or two tablespoons of it is sufficientfo r a tub o f water , according to the size of the tub .
Chinese blue, when it can be got , is the best,and only
costs 1 shilling an ounce, with 3 cents for the sold , will givebetter sat isfact ion than 50 cents worth o f the common bining.
This amount has now lasted my family over a year .
SO APS.- So f t Soap—For Half the E xpense and O ne-Fourth
the T rouble of the O ld Way .— Take white bar soap, 4 lbs. , cut i t
fine and disso lve by heating in soft water , 4 gals adding sal
soda, 1 lb . When all is dissolved and well mixed it is done.
Y ellow soap does very well , but , Colgate'
s white is said tobe the best. But our Wh ite Hard Soap” is the same kind .
This soap can be made thicker or more thin by using moreor less water , as you may think best after once making i t . E venin common so ft soap , i f this amount of sal-soda is put into
that number o f gallons, washing will be done much easier ,and the soap will more than compensate for the expense and
trouble o f the addition.
2 . German E rasive, o r Yellow Soap—Tallow and sal-soda,o f each , 112 lbs rosin, 56 lbs. stone lime, 28 lbs. ; palm o il, 8
lbs sof t water , 28 gals or for small quant it ies, tallow and sal
soda, o f each 1 lb rosin, 7 ozs. ; stone lime, 4 ozs. ; palm o il,1 oz so ft water , 1 qt .
Put soda. lime and water into a kettle and bo il , stirringwell ; then let i t sett le and pour on the lye. In another kett le,melt the tallow , rosin and palm o il ; having i t hot , the lye beingalso bo iling hot ; mix all together , sti rr ing well, and the workis done.
3. Hard Soap. with Lard .—Sa1-sod a and lard , o f each 6 lbs
stone lime,3 lbs. ; so ft water , 4 gals disso lve the lime and
soda in the water by bo iling, st irring, sett ling and pouring o ff ;then return to the kett le (brass or copper ) and ad d the lardand bo i l until it becomes soap ; then pour into a dish o r moulds,and when co ld cut i t into bars and let i t d ry .
This recipe was obtained by finding an overcoat with i t inthe pocket , and also a piece o f the soap. The man kept i twith him , as i t irri tated his salt -rheum so much less than othersoaps. i t has proved valuable for washing generally : and also
M iscellaneous Department. 387
for shaving purposes. i t would be better than half the toiletsoaps so ld if an ounce or two o f sassafras o i l was stirred intothis amount ; or a litt le of the soap might be put in a separatedish
,putting in a little o f the o i l to correspond with the quan
t ity of soap.
4. White Hard Soap, with Tallow.- Fresh slacked lime, sal
soda and tallow , o f each 2 lbs. ; dissolve the soda in 1 gal. bo iling so ft water ; now mix in the lime, st irr ing occasionally fora few hours ; after which let i t settle, pour ing o ff the clear liquorand bo iling the tallow therein unt il it is all disso lved ; coo l i t ina flat box or pan and cut into bars or cakes, as preferred .
I t can be flavored wi th sassaf ras o i l, as the last , by st irringi t in when coo l ; i t can be co lored also i f desired, as ment ionedin the
“Var iegated To ilet Soap.
"
When any form o f soda is used in making soap , it is neces
sary to use lime to give i t caust icity ; or , in other words, tomake it caust ic ; which gives i t much greater power upon the
grease by removing the carbonic acid ; hence the benefit of putt ing lime in the bottom of a leach when making soap fromcommon ashes.
5 . Transparent Soap.—Take nice yellow bar soap, 6 lbs
cut it thin and put into a brass,t in , or copper kett le, with alco
hol, 95 gal. ; heating gradually over a slow flre, st irr ing unt ilall is disso lved ; then add an ounce of sassafras essence and
stir until well mixed ; now pour into pans about inches deep,and when cold cut into square bars, the length or width o f the
pan , as desired .
This gives you a nice toilet soap for a tr ifling expense, andwhen fully dry it is very transparent.8. O ne Hund red Pounds of Good Soap fo r Si am—Take pot
ash, 6 lbs. , 7 5 cents ; lard , 4 lbs 50 cents ; rosin , 34 lb 5 cents.
Beat up the rosin, mix all together and set aside for fivedays ; then put the who le into a 10-gal.
’
cask of warm water and
stir twice a day for ten days ; at the expiration of which timeyou will have 100 lbs. o f excellent soap.
7 . Chemical Sof t Soap.—J. Hamilton
,an E ngl ish gentleman
and propr ietor o f the Eh gle Hotel , Aurora, Ind makes his soapfor house use as fo llows:
Take grease, 8 lbs. ; caust ic soda, 8 lbs. ; sal-soda, 1 ih. ; meltthe grease in a kett le, melt the soda in so ft water , 4 gals and
pour all into a barrel ho lding 40 gals and flll up with so ft
water and the labo r is done.
When the caust ic soda canno t be obtained o f soap makersyou will make it b y taking soda ash and fresh slacked lime, o f
each 8 lbs. ; disso lving them in the water with the cal-soda, and
when settled , pour ing o ff the clear liquid as in the“Whi te
Hard Soap with Tallow.
8. Soap without Heat—Mr . Tomlinson,writ ing to Judge
Buel, says“My wife has no trouble about soap. The grease is put into
a w k and strong lye added. During the year , as the fat in
W asel', more lye is stirred in ; and occasionally stirred with a
388 D r. Chase’s Recipes.
stick that is kept in i t. By the time the cask is full the soapis made for use.
”
There is no mistake about this manner o f making soap.
The only object o f bo iling is to increase the strength of weaklye and hasten the process.
9. W indsor , o r To i let Soap.—Cut some new, white bar soap
into thin slices, melt i t over a slow flre,and scent it with o i l of
caraway ; when per fectly disso lved , pour i t into a mould and
let i t remain a week, then cut i t into such sized squares as you
may require .
10. Variegated To ilet Soap.— So ft water , 3 qts nice white
bar soap , 3 lbs sal-soda, 2 ozs. ; Chinese vermilion and Chineseblue, of each, as much as will lie on a 5-cent piece ; o i l of
sassafras, oz.
Shave the soap flne , and put i t into the water as it beginsto bo il ; when disso lved , set it from the fire ; take out a cup
o f the soap and st ir in the vermilion ; take out another cup o f
the soap and st ir in the blue ; then pour in one of the cups and
give two o r three turns only with the st ir ring st ick ; then put
in the other in the same way ; and flnally pour in a suitablebox ; and when Co ld i t can be cut into bars ; or i t can be run in
moulds, i f desired ; it will become hard in a short t ime, givingmost excellent sat isfaction. I f st irred thoroughly after puttingin the co lors, i t would be all o f a mixed co lo r ; but giving i t onlytwo or three turns, leaves i t in streaks most beautiful.
Soap manufacturers generally use soda in preference to
wood ashes, because less troublesome ; and to make i t morecaust ic, or ,
in other words, to absorb the carbonic acid gas ,
they must put about pound for pound of recent ly slacked limewith soda ash , or sal-soda ; dissolving by heat or stirr ing ; or byboth ; using sufficient water to make the lye support a freshlaid egg, and drawing i t o ff clear o f the lime sediment . Thirteenhundred pounds o f the tallow , or thereabouts, with the lye,
makes one ton o f white soap , and yellow soap by usingo f tallow and 350 o f yellow rosin for each ton
,bo iling with the
lye’
unt il they unite ; then pouring into frames, made to fit
one upon another , to coo l and harden ; flnally taking on one
f rame at a time , and with a wire having a handle at eachend to draw i t with , cut into slices, then bale and co rding up
as wood to d ry . I f wood ashes are used . plenty o f lime mustbe put into the bottom of the leach .
TALLOW CANDLE S—Fo r Summer Use.—Most tallow in
summer is more or less soft and o ften quite yellow. To avo idboth :
Take your tallow and put a little beeswax with it, especiallyi f your beeswax is dark and not fit to sell ; put into a suitablekett le , adding weak lye and gently bo i l an hour o r two each dayfor two days, st irring and skimming well , each morning cut
t ing i t out and scraping o ff the bottom which is so ft , addingfresh lye (be sure it is no t too strong) , 1 or 2 or 3 gals ac
cording to the amount o f tallow . The third morning use waterin which alum and saltpetre is disso lved , at the rate o f 1 lb:
390 Dr. Chase’
s Recipes.
not sumciently deep to take the post into i t as far as you w ishto tar it, have a swab of cloth t ied upon a broom hand le or
o ther st ick, and swab i t up at least 6 to 10 inches above the
ground line when the post is set ; then lift up the post , lettingit dr ip a moment, and lay i t away upon rails or po les placedso: that purpose, not allowing them to touch each o ther unt ilry .
Two men will tar about 500 posts in one day ,and one barrel
o f tar will be sufficient for that number . Who, then, wrll hesitate to adopt its use, especially when the tar can be purchasedat the gas works for about two do llars per barrel ?ME ATS—TO PRE SE RVE .
—Beef—To Pickle for Long Keeplng.
— Fi rst , thoroughly rub salt into i t and let it remain in bulkfo r 24 hours to draw on the blood . Second , take i t up, lettingi t drain, and pack as desired. Third , have ready a pickle pro
pared as fo llows : For every 100 lbs. o f beef use 7 lbs. o f salt ;saltpetre and cayenne pepper , o f each ,
1 os. ; mo lasses. 1 qt. , and
so ft water , 8 gals. ; bo il and skim well , and when cold pour i t overthe beef .
This amount will cover 100 lbs i f it has been pro per lypacked. I have found persons who use nothing but salt withthe water , and putting on hot , scalding again at the end o f
three weeks and putting on hot again. The only object claimedfor putt ing the brine on the meat while hot , is, that i t hardens thesurface, which retains the juices, instead o f drawing them o ff .
2. The Michigan Farmer’s Method— I s for each 100 lbs o f
beef use salt , 5 lbs saltpetre, 54 oz brown sugar , 1 lb d is
so lve in sufficient water to cover the meat ; two weeks af ter
take up, drain, throw away the br ine, make more the same as
fl rst ; i t will keep the season through ; when to be bo iled for
eat ing put into bo iling water ; for soups into co ld water.
I claim a preference for the first plan. of drawing on the
blood befo re pickling,as saving labor ; and that the cayenne
and saltpetre improves the flavor and helps preserve ; and thatbo iling and skimming cleanse the br ine very much . O f lat eyears I pursue the following
3. Beef—To Pickle fo r W inter or Present Use and f o r Drying.
-Cut your beef into sizable pieces,spr inkle a little salt
upon the bottom o f the barrel only, then pack your beef without salt amoug it , and when packed pour over it a br ine madeby dissolving 6 lbs. o f salt for each 100 lbs. of beef in justsufficient co ld water to handsomely cover i t .
Y ou will flnd that you can cut and fry as nice as freshfor a long t ime ; just r ight for boiling also ; and when i t gets
a litt le too salt for f rying, you can freshen i t nearly as nicelyas pork, for frying purposes or you can hell of i t , then make a
stew for breakfast . very nice indeed . By the other plan i t
soon becomes too salt for eat ing, and the juices are drawn o ffby the salt . In three weeks, perhaps a little less, such places
as are designed for drying will be ready to hang up, by soaking over night to remove the salt from the outsi de. Do not be
afraid o f this way ; for i t is very nice for winter and dryingpurposes ; but i f any is left unt il warm weather
,throw away
Miscellaneous Department. 39 1
this brine, put salt among what is lef t and cover with the flrstbrine, and all is r ight for long keeping.
4. Mutton Hams—To Pickle fo r Dry ing.—Flrst take weak
brine and put the hams into it for 2 days, then pour ont andapply the fo llowing ,
and let i t remain on from 2 to 3 weeksaccording to size : For each 100 lbs. take salt . 6 lbs. ; saltpeter ,1 oz. ; saleratus, 2 ozs. ; mo lasses, 1 pt . ; water , 6 gals will coverthese i f closely packed.
The saleratus keeps the mutton from becoming too hard .
5. Curing Smoking, and Keeping Hama—Rose Cottage,Muncie, I nd . I no t iced an ar t icle in the Gazette headed as
above f rom the pen o f Mr . A lexander Brooks, taken from the
R ural New Y orker , and as I have some useful exper ience in
that l ine. I desire to suggest my plan for cur ing and keeping .
To a cask of hams, say from 25 to 30 , after having packedthem closely and spr inkled them slightly with salt , I let themlie thus for 3 days ; then make a brine suflicient to cover them .
by putting salt into clear water , making i t strong enough to
bear up a sound egg o r po tato . I then add lb . of saltpeter ,
and a gallon o f mo lasses ; let them lie in the brine for 6 weeks—they are then exact ly right. I then take them up and let themdrain ; the while damp , rub the flesh side and the end o f the legwith nasly pulverized black, red , or cayenne pepper ; let i t beas flne as dust , and dust every part of the flesh side, then hangthem up and smoke. You may leave them hanging in the smokehouse o r other coo l place where the rats cannot reach them , as
they are per fectly safe from all insects ; and will be a dish fit fora pr ince, or an Amer ican cit izen, which is better .
Respectfully yours.
THO MAS J. SAMPLE .
I find that Mr . Sample uses twice as much saltpeter and
double the time , for my eat ing, but perhaps not for general
market.I f grocers will take this plan fo r prepar ing their barns and
shoulders,there will be no need o f sacking ; and such as they
buy in during the summer should receive a coat of pepperimmediately , to prevent annoyance from flies.
6. T . E . Hamilton’s Maryland Method .
—The hams of Maryland and Virginia have long enjoyed a wide celebr ity . A t one
o f the exhibit ions o f the Mary land State Agr icultural Society.four premiums were awarded fo r hams. The one which tookthe first premium , was cured by Mr . T . E . Hamilton,
from the
fo llowing recipe :“To every 100 lbs. take best coarse salt . 8 lbs. ; saltpeter , 2
ozs° brown sugar . 2 lbs potash , 154 ozs and water , 4 gals.
Mix the above, and pour the brine over the meat , after it has lainin the tub for some two days. Let the hams remain six weeksin the brine and then d ry several days before smoking. I havegenerally had the meat rubbed with flue salt when it is packeddown.
392 D r . Chase’
s Recipes.
The meat should be perfect ly coo l before packing . The
potash keeps i t from drying up and becoming hard.
7 . Po rk—To Have Fresh From Winter Kill ing, fo r SummerFry ing—Take pork when killed in the ear ly part o f the winter .
and let it lay in pickle about a week o r ten days; or until justsufficient ly salted to be palatable ; then slice i t up and fry i t
about half o r two -thirds as much as you would for present eat
ing ; now lay i t away in its own grease , in jars properly covered ,
in a'
coo l place, as yo u would lard .
When desired , in spring or summer , to have fresh pork , takeout what you wish and re - fry suitable for eating, and you havei t as nice as can b e imagined . Try a jar o f i t , and know thatsome things can b e done as well as o thers. I t is equally applicable to barns and shoulders, and I have no doubt i t will workas well upon beef , using lard sufficient to cover i t . 80 well sati sfied s m I o f it that I have put in beefsteak this spring,
withmy f resh ham. in frying fo r summer use. I t works upon the
principle o f canning fruits to exclude the air . I put in no bone .
8. Salt Po rk fo r Fry ing.—Nearly E qual to Fresh.
—For the
benefit o f those who are obliged to use considerable salt po rk,
the fo llowing method much improves it for frying :Cut as many slices as may be needed ; i f for breakfast , the
night previous, and soak t i ll morning in a quar t o r two o f milkand water , ab out one-half milk , skimmed milk , sour milk , or but
termi lk ;— rinse t ill the water is clear and then fry . I t is nearlyo r quite as nice as fresh po rk — both the fat and lean parts.
O ccasionally I l ike to have this ro lled in cornmeal before frying, as i t makes such a nice imitation o f fresh fish.
9. Fresh Meat- To Keep a Week o r Two , in Summe r.
Farmers or o thers living at a distance from butchers, can keepf resh meat very nicely for a week o r two , by putt ing it into sour
milk o r buttermilk , placing i t in a coo l cellar . The bone or fat
need not be removed .
R inse well when used .
10. Smoked Meat—To Preserve For Y ears, o r Fo r Sea Voyages.
—H ow o ften are we disappo inted in our hopes of havingsweet hams dur ing the summer ? A fter carefully cur ing and
smoking , and sewing them up in bags, and white-washing them ;we o ften find that ei ther the fly has commenced a family in our
hams, or that the cho ice parts around the bone are tainted , andthe who le spo iled.
Now this can be easily avo ided by packing them in pulverized charcoal . No matter how hot the weather
,no r how thick
the flies, hams will keep as sweet when packed , for years. The
preser vative quality o f charcoal will keep them till charcoald ecays ; or sufficiently long to have accompanied Cook threet imes around the wo r ld .
11. The Rural New Y o rker's Method .— I t says : In the
spr ing cut the smoked ham in slices, fry t ill partly done , pack ina stone jar alternate layers o f ham and gravy. I f the hamshould be very lean , use lard for gravy. Be sure and fry the
394 Dr . Chase’
s Recipes.
3. St rawberr iea—For strawberr ies, put sugar , 36 lb. for each
lb . o f berries ; and proceed as for berries above.
Strawberr ies are so juicy , and have such a tendency to formentat ion, that i t is almost impossible to keep them . I havefound i t abso lutely so until I adopted the plan o f using the
amount o f sugar above named ; i f others can do with less, theycan benefit the pub lic b y telling me how they do it.
5. Tomatoes.—Fo r tomatoes, scald and pee l them as fo r
o ther cooking ; then scald , or rather bo i l fo r about fifteenminutes only, and can as above.
O r what I think best , is to use a litt le salt , and put theminto half -gallon jugs ; for we want them in too great quant it iesto stop on a few glass jars, such as we use for other fruits ; asfor t in cans. I never use them ; i f you do use t in cans fo r tomatoes i t will not do to use salt with them , as i t has a tendency tocause rust .
6. Cement for Canning Fruits—Rosin ,1 lb lard, tallow and
beeswax , o f each 1 oz.
Melt and stir together ; and have i t ho t , ready to dip into
when canning.
7 . Rural New Y orker’s Method .
—The ed itor says:From four years’
exper ience with , not only strawberries, b utpeaches, cher ries, raspberr ies, pineapples, etc. , without losing a
sing le jar , the flavor being also perfect : Use only self—sealingglass jars. Put into a porcelain preserving kettle enough to fi ll
two quart jars ; spr inkle on sugar , 54 lb place over a slow fire
and heat through , no t cooked . While the fruit is b eat ing,keep
the jars filled with hot water . Fill up to the brim , and seal immediately,
As i t coo ls a vacuum is formed which prevents burst ing .
In this way every kind o f f ruit will retain its flavo r. Some
t imes a thick leathery mo ld forms on the top— i f so,all the
better .
CATCHUP—Tomato Catchup.—Take per fect ly r ipe tomatoes,
bushel ; wash them clean and break to pieces; then put overthe fire and let them come to a bo il , and remove f rom the fire ;when they are sufficient ly coo l to allow your hands in them,
rub through a wire sieve ; and to what goes through, ad d salt , 2teacups ; allspice and cloves,
o f each , ground , 1 teacup ; bestvinegar , 1 qt . Put onto the fire again and cook 1 hour
,st irr ingwith great care to avo id burning . Bo tt le and seal fo r use . I f
too thick when used, put in a litt le vinegar . I f they were veryjuicy they may need bo iling over an hour .
This recipe is from Mrs. Hardy, o f the American Hotel , Dresden, O . , and is decidedly the best catchup which I have evertasted ; the only fault I have ever heard attributed to i t was, Iwish we had made mo re o f i t .
f ’ “We have not go t half enougho f it ,
”etc. But there are those who canno t use tomatoes in any
shape ; such persons will undoubted ly like the fo llowing :2 . Currant Catchup.
—N ice fully r ipe currants, 4 lbs sugar ,
lbs cinnamon, ground ,1 tablespoon ; salt , wi th ground
cloves and pepper , o f each 1 teaspoon ; vinegar , 1 pt .
Miscellaneous Department. 395
Stew the currants and sugar unt il quite thick ; then ’
ad d the
other ingredients, and bo tt le for use.
PRESE RVE S—Tomato Preserves— As some persons willhave preserves, I give them the plan of making the most healthyo f any in use :
Take ripe, scalded and peeled tomatoes, 13 lbs nice, scaldinghot mo lasses, 1 gal pour the mo lasses upon them and let standtwelve hours ; then bo il unt il they are properly cooked ; now
skim out the tomatoes, but continue bo iling the syrup until quitethick ; then pour again upon the tomatoes and put away as otherpreserves. A tablespoon o f ginger t ied up in a b i t o f clo th and
bo iled in them , gives a nice flavo r ; o r the extracts can be used ;or lemon peel , as preferred— i f sugar is used , pound for poundis the amount .
But I prefer to put them , or any other fruit , into jugs, cans,
or bottles, which retains the natural flavor and does no t injurethe stomach , which all preserves do , to a greater or less ex
tent . Y et I give you another , because i t does so nicely in placeo f citron, in cakes.
2. Preserved Watermelon in Place of Cit ron, Fo r Cakes.
The harder part o f watermelon , next the skin , made into pre
serves with sugar ; equal weights ; cooking down the syrup rathermore than fo r common use , causes i t to granulate, like cit ron .
which is kept for sale.
This chopped fine, as citron, makes an excellent subst itutefor that art icle ; and for very much less cost . Call in the neighbors, to help eat about a dozen good sized melons, and you
have outside enough for the experiment ; and i f the doctor isnear he will help with a fee. They are nice , also , in m incepics in place o f raisins.
CURRANTS—To Dry W ith Sugar.—Take fully r ipe currants,
stemmed , 5 lbs sugar , 1 ih. ; put into a brass kett le, st irr ing at
first , then as the currants bo il up to the top skim them o ff ; bo ildown the juicy syrup until quite thick and pour i t over- the cur
rants, mixing well ; then place ou suitable d ishes and d ry themby placing in a low box over which you can place mosquito bar ,
to keep away files.
When properly dr ied , put in jars and tie paper over them .
Put co ld water upon them and stew as other fruit for eat ing or
pie making,adding more sugar i f desired.
T iNWARE—To Men d by the Heat of a Cand le.—Take a vial
about two-thirds full o f mur iat ic acid , and put into i t litt le bitso f sheet zinc, as long as it disso lves them ; then put in a crumbo f sal-ammoniac and fill up with water , and it is ready to use.
W ith the cork o f the vial wet the place to b e mended withthe preparation ; then put a piece o f sheet zinc over the ho le and
ho ld a lighted candle or spirit lamp under the place which meltsthe so lder on the tin and causes the zinc to adhere without further trouble. Wet the zinc also with the solut ion. O r a litt leso lder may be put on in place o f the zinc, or wi th the zinc.
WAT E R FILT E R—Home Marisa - Ra inwater is much health
396 Dr. Chase’s Recipes.
ier than hard water as a beverage ; and the fo llowing wi ll b efound an easy and cheap way to fit i t for dr inking purposes :
Have an oak tub made, ho lding f rom half to a barrel, according to the amount o f water needed in the family ; let it stand on
end , with a faucet near the bo ttom ; o r , I prefer a ho le throughthe bottom , near the front side ,
with a tube in i t which preventsthe water f rom rott ing the outside o f the tub ; then put cleanpebbles 3 or 4 inches in thickness over the bottom o f the tub ;now have charcoal pulverized to the size o f small peas (thatmade from hard maple is best ) and put in half a bushel o r so at
a t ime ; pound it down quite firmly, then put in more and poundagain unt il the tub is filled to w ithin 8 inches o f the top ; and
again put on two inches more o f pebb les ; then put a piece of
clean white flannel over the who le top as a strainer .
The flannel can be washed occasionally , to remove the impurities co llected from the water , and i t might be well to put
a flannel between the pebbles and flannel at the bottom also .
When the charcoal becomes foul , i t can b e renewed as before.
but will wo rk a who le season without renewing. Put on yourwater freely unt il i t becomes clear ; when you will be as wellsatisfied as you would be i f it run through a patent filter , cost ingsix t imes as much as this.
A large jar to ho ld the filtered water can be set in an ice
box i f preferred ; or an occasional piece o f ice can be put in
the water ; but i f the filter is set in the cellar , as i t should be,
the water will be sufficiently coo l for health . This makes a go odci der filter , also , first straining the elder through cotton to f ree
i t from the coarsest pomace.
T IR E—To Keep on the Wheel.—A correspondent o f the
Southern P lanter says : “I ironed a wagon some years ago for
my own use, and before putt ing on the t ires I filled the felloeswith linseed o i l ; and the tires have worn out and were neverloose. I ironed a buggy for my own use seven years ago , and
the t ires are now as t ight as when put on . My method o f fillingthe felloes with the o i l is as fo llows :
I use a long cast iron o i l heater , made fo r the purpose ; theo i l is brought to a bo iling heat . the wheel is placed on a st ick ,
so as to hang the o i l,each felly an hour , fo r a common sized
felly. The t imber should be d ry , as green t imber will no t takeo i l. Care should be taken that the o i l be not made hotter thana bo iling heat , in o rder that the t imber be not burnt . T imberfilled with o i l is not suscept ible to water , and is much mo re durab le.
"
I was amused some t ime ago when I to ld a blacksmith howto keep t ires t ight on wheels
,by h is telling me i t was a prom.
able business to t ighten t ires ; and the wagon maker will say itis profitable to him to make and repair wheels— but what willthe farmer , who suppo rts the wheel-wright and the blacksmi thsay ? The greatest good to the greatest number , is my motto .
W E E DS—To Dest roy in Walks.— The following method to
398 Dr. Chase’s Recipes.
ticles to make it o i—not less than 30 or 40 cents a pound forcommon glue, and 3 shi llings per ounce fo r the Russian isinglass ; but the expense of this will cause i t only to be used whendampness is to be contended with.
I f y ou have not a glue kett le, take an oyster can and punchsome ho les through the top o f i t , putt ing in a str ing to suspendi t on a stick in a common kett le o f bo iling water , and keep it
bo iling in that way .
5 . Cement, or Furniture Glue, fo r House Use.— 'l‘o mend
marble, wood , glass, china and ornamental ware—take water , 1gal nice glue,
3 lbs. ; white lead , 4 ozs. ; whisky, 3 qts.
Mix by disso lving the glue in the water ; remove from the
fire and st ir in the white lead , then ad d the whisky, which keepsit fluid , except in the co ldest weather . Warm and stir i t upwhen applied.
0. White Cement—Take white (fish ) glue, 1 lb. 10 ozs d rywhite lead , 6 ozs soft water , 3 pts. ; alcoho l , 1 pt .
D isso lve the glue by putt ing i t into a t in kettle, or dish , con
taining the water , and set this d ish into a kett le o f water , to prevent the glue from being burned ; when the glue is all disso lved .
put in the lead and stir and bo il unt il all is thoroughly mixed ;remove from the fire, and , when coo l enough to bott le, add the
alcoho l , and bo tt le while it is yet warm, keeping i t corked .
This last recipe has been so ld about the country fo r from 25
cents to $5 , and one man gave a horse for it .
7 . German Cement .—Two measures o f litharge , and 1 eacho f unslacked lime and flint glass ; each to be pulveri zed sepa
rately before mixing ; then to use i t , wet i t up with o ld d ryingo i l.
The Germans use it for glass and ch inaware only. Water
hardens i t , instead o f softening.
8. Scrapbook Paste, o r Cement—A piece o f common glue. 2
square inches ; dissolve it in water , add ing as much pulver izedalum in weight as of the glue ; now mix flour , $5 teaspoon in a
litt le water ; st ir i t in and bo il . When near ly coo l st ir in ‘
o il
o f lavend er , 2 teaspoons.
This should make a pint o f paste, which will keep a longt ime i f t ight ly covered when not in use.
Cement—Preserving Leaks About Chimneys, E tc.—Dry sand ,
1 pt . ; ashes, 2 pts clay dr ied and pulver ized , 3 pts all to be
pulverized and mixed into a paste with linseed o i l.
Apply i t wh i le so ft , as d esired , and when it becomes hard ,water will have no effect upon i t . I t may be used for walks,
and I think i t would do well in cisterns,and on roo fs, etc.
MAG IC PAPE R—Used to T ransfer Figures In Embro idery , o rImpressions of Leaves f o r Herbar iums.
—Take lard o il, o r sweeto i l, mixed to the consistence o f cream , with either o f the
fo llowing paints, the co lor o f which is desired : Prussian blue,
lampblack, Venetian red or chrome green, either o f whichshould be rubbed with a knife on a plate or stone unt il smoo th .
Use rather thin but firm paper ; put on with a sponge and wipeo ff as d ry as convenient ; then lay them between unco lored
M iscellaneous Depar tment.
paper , or between newspapers, and press by laying books or
some other flat substance upon them , unt il the surplus o i l is
absorbed , when i t is ready for use.
Direct ion —For taking o ff patterns o f embro idery place a
piece o f thin paper over the embro idery to prevent so iling, thenlay on the magic paper and put on the cloth you wish to take thecopy on
,to embro ider ; pin fast and rub over with a spoon han
dle ; and every part of the raised figure will show upon the plaincloth . To take impressions o f leaves on paper , place the leafbetween two sheets o f this paper , and rub over it hard , then takethe leaf out and place i t between two sheets o f white paper ; rubagain and you will have a beauti ful impression o f bo th sides o f
the leaf o r flower . Persons traveling without pen o r ink. can
wr ite with a sharp st ick, placing a sheet o f this paper over a
sheet o f white paper .
RAT DE STRO Y E RS—Rat E xterminato ra—Flour , 3 lbs wateronly suffi cient to make i t into a thick paste ; then d isso lve , phosphorus, 1 oz. , in butter , os. , by heat . Mix.
This you will leave, thickly spread on b read , where rate can
get at i t ; or make into balls, wh ich is preferable, covered o r
ro lled with sugar. I f i t is desired to sell th is article and you
wish to co lor to hide i ts composit ion , wo rk into it pulver izedturmeric, 2 oz. O r :
2. Take warm water , 1 qt . ; lard , 2 lbs. ; phosphorus, 1 oz .
Mix and thicken with flour .
I t is found best to make only in small quant it ies, as the
phosphorous loses its power b y exposure. Some will object tokilling rats abo ut the house ; but I had rather smell their deadcarcasses than taste their tall prints, left on everything possiblefor them to get at , or suffer less from their toothpr ints on all
things possible for them to devour or destroy.
3. Death Fo r the O ld Sly Rah—Some rats get so cunningthat it is almost impossible to overcome their shrewdness.
Then get a few grains o f strychnlne, having a l ittle f reshlean meat bro iled ; cut i t into small bits
,by using a fork to ho ld
it , for i f held by the fingers they will smell them and not eat
i t ; cutt ing with a sharp penknife ; then cut a litt le ho le into the
bits, and put in a litt le o f the strychnine and close up the meattogether again.
Put these on a plate where they frequent , but not near thei rho les , laying a piece of paper over the meat ; when these are
eaten put mo re , for three o r four days. and you are soon donewith the wisest o f them .
4. Rats—To Dr ive Away A l ive.— lf you choose to dr ive
them away alive , take potash pulver ized ,and put quite plenty o f
i t into all their ho les about the house. I f the po tash is pulverized and left in the ai r , i t becomes pasty ; then i t can be daubedon the boards or planks, where they come through into rooms.
They will sooner leave than be obliged to have a cont inualre-applicat ion o f this “
Doctor Stuff ,”every t ime they go through
their ho les. See“Potash to Make.
6. Scotch snuff , o r pulver ized cayenne pepper , mixed to
40 0 Dr. Chase’
s Recipes.
gether or separate, i f freely put into their burrowing ho les, willcertainly send them o ff , at a sneezing pace I
6. Rat Po ison—From Si r Humphrey Davy .- A tasteless, odo r
less and infallible rat poi son , he says, is made as follows :Mix carbonate of barytes, 2 ozs. , with grease, 1 lb .
I t produces great thirst , consequent ly water must be set byi t , for death takes place immediately after dr inking, not gi vingthem time to go back to their holes. I obtained this at such a
‘
late day that I have not had opportunity o f test ing i t . Be sure
that no other animal can get at i t , except rats and mice ; for i tis a most deadly po ison. Should this be found as effectual asrecommended ,
i t will prove just the thing for rat killing , as theycan b e gathered up and carr ied away
,thus avo iding the stench
arising f rom their dead carcasses.
FISH—A rt of Catching—Mix the juice o f lovage o r smellage,
with any kind of bait , o r a few drops o f the o i l o f rhodium .
Ind ia cockle also , (Cocu ina Ind icus, ) is sometimes mixed withflour dough and sprinkled on the surface o f st ill water . Thisintoxicates the fish and makes them turn up on top o f the water .
Mullein seed , pulverized , and used in place o f the India cookie
is about equal to that article.
They may be eaten without fear , but this will destroy manyfish. O i l o f rhodium is the best plan.
I t is generally supposed , says Mr . R . I . Fell, that fish are
not possessed o f the sense o f smell. From the fo llowing exper i
ments I am convinced they are : I placed a hook ,well baited
with an angleworm , enticingly before a perch weighingpounds ; he did not take the least notice o f i t . I t was withdrawn,
and a d rop o f rhodium brought in contact with i t , when i t wasd ropped very careful ly several feet behind him ; he immediatelyturned and seized the bait . This experiment was several t imesrepeated
,with like success. I t has been denied that fish have
the sense o f hear ing. I find many var iet ies very sensit ive to
no ise, and by numerous exper iments am convinced that theirsense of hear ing is acute.
STRAW AND CHIP HATS—To Varnish Blad e—Best alcoho l ,4 ozs. ; pulver ized , black sealing wax, 1 oz put them into a vial .and put the vial into a warm place, stirring or shaking occasionally, until the wax is d isso lved ; apply i t when warm by meanso f a so ft brush , before the fire or in the sun.
I t gives st iffness to o ld straw hats or bonnets, makes a beaut i ful gloss,
and resists wet ; i f anything else is required , justapply i t to small baskets also ,
and see how nicely they willlook .
2. St raw Bonnets—To Co lo r a Beaut iful Slate.- First soak
the bonnet in rather strong warm suds for fifteen minutes, thisis to remove sizing or stiffening ; then r inse in warm water toget out the soap ; now scald cudbear
,1 oz in sufficient water to
cover the hat or bonnet—work the bonnet in this dye at 180
degrees of heat , unt il you get a light purple ; now have a bucketo f co ld water blued with the extract o f indigo , about os.
, and
work or st ir the bonnet in this, until the t int pleases.
40 2 Dr. Chase’s Recipes.
brush upon the wall , then the same with black and red . Pencilthe som e with the whitewash, which gi ves i t the appearance o fmortar , as in real stonework.
Now you are ready to move down the scaffo ld , and go overthe same thing as before. A fter the co lors have been disso lvedwith spiri ts, they can be reduced with water
,or what is better
for them and the co lo r wash also , is skimmed milk ; and wheremilk is plenty, i t ought to be used in place o f water , fo r whitewash or co lorwashes, as it helps to resist the weather , and prevents the co lors from fading—see
“Paint . to Make Without Lead
or O il, which gi ves you the philosophy of using milk. Speckquite freely with the white, then about half as much with theblack , and then rather free again with the red . The proport iono f lime
,probably , should not exceed one to six or seven o f
sand . O ur university buildings, represented in the front ispiece ,
except the labo ratory and law building, which have been mo rerecently put up, are finished with i t , and also who le blocks in thebusiness part o f our city .
Pro fessor Douglass’ house is probably the prett iest co lo r o f
any in the city—an imitat ion o f“Freestone,
” made with lampblack , yellow ochre, and a larger proport ion o f Spanish brown.
But all will have a preference for some special co lor ; then, witha little ingenuity and pat ience, nearly any co lored stone can be
imitated .
GRAVE L HO USE S—To Make—Propo rt ions of Lime, Sandand GraveI.—I t has become quite common to put up gravelhouses ; and many persons are at a great loss to know what propo rt ion o f materials to use. Var ious proport ions have been pro
posed ; but from the fact that the philosophy was not explained ,
no real light was given upon the subject .
A ll that is required to know is that sand and lime are to be
used in propo rt ion to the size o f the gravel—say for 15 bushelso f clean gravel , from the size o f peas up to that o f hen’
s eggs, i t
wi ll take about 3 bushels o f clean sharp sand and 1 o f lime to
fill the crevices without swelling the bulk o f the gravel. I f the
gravel is coarse, up to 5 bushels o f sand may be required, b utthe lime will not need to b e increased but very litt le , i f any .
Then the philosophy o f the thing is this— about 1 to 134 bushelsof lime to 15 bushels o f gravel , and just sand enough to fill thecrevices without increasing the bulk as above ment ioned .
I f the gravel is free o f dirt , the sand also clean , and the
weather d ry , the walls can be raised one foo t each day ,i f you
have help to do that amount o f labor .
Some prefer to make the gravel and sand into mortar and
press i t into bricks ; then lay into walls, but the wall must bestronger i f laid up solid
,in board frames, made to raise up as
required .
Many persons argue for the eight-square or octagon house ;but I like the square form much the best , carrying up the hall
and main part it ion walls o f the same material. The eightsquare house looks like an old fort , o r water tank, and is veryexpensive to finish : co st ing much mo r e than the same ro om
M iscellaneous Department. 40 3
with square angles ; for mechanics cannot put up cornice outside,
o r in,in less than double the t ime required for making the com
mon square miter .
Pro fessor W inchell , of the university, and state geo logist , inthis city , has put up one of the octagons, which looks well , however , fo r the style o f finish is what attracts attention
,instead o f
the style of form.
WHIT EWASH,E S AND CHE AP PA I NTSF -Br ill iant Stucco
Whitewash—W i ll Last on Br ick o r Stone, Twenty to ThirtyY u m—Many have heard of the brilliant stucco whitewash on
the east end o f the President ’s house at Washington. The fol
lowing is a recipe for i t, as gleaned from the Nat ional Intelligencer , with some addit ional improvements learned by experi
ments :N ice unslaked lime, $5 bushel ; slake it with bo iling water ;
cover it dur ing the process, to keep in the steam . Strain the
liquid through a fine sieve or strainer , and ad d to it salt , 1peck ; previously well disso lved in water ; r ice , 3 lbs.
- bo iled to a
thin paste, and stirred in bo iling hot ; Spanish whit ing,
clean nice glue,1 lb which has been previously disso lved by
soaking i t well , and then hanging i t over a slow fire in a smallkett le, immersed in a larger one filled with water . Now add
hot water , 5 gals to the mixture, st ir i t well , and let it stand a
few days covered from the dirt.I t should be put on hot . For this purpose it can be kept in
a kett le on a po rtable furnace. Brushes more or less small maybe used , acco rding to the neatness o f job required . I t answersas well as o i l paint for br ick or stone, and is much cheaper .
There is one house in our city which had this applied twelveyears ago , and is yet nice and br ight. I t has retained i ts br illiancy over thirty years.
Coloring matter , dissolved in whisky, may be put in and madeo f any shade you like ; Spanish brown st irred in will make red
pink,more or less deep , according to quantity. A delicate t inge
o f this is very pretty for inside walls. Finely pulverized common clay, well mixed with Spanish brown, makes reddish stone
co lor . Y ellow ochre st irred in makes yellow wash , but chromegoes further , and makes a co lo r generally esteemed prett ier . In
all these cases the darkness o f the shade, o f course, is determined by the quant ity of the co loring used . I t is difficult tomake rules, because tastes are different— it would be best to tryexper iments on a shingle and let i t d ry . Green must not be
mixed with lime. The lime dest roys the co lor , and the co lor hasan effect on the whitewash which makes i t crack and peel .When inside walls have been badly smoked , and you wish to
make them a clean , clear white ,it is well to squeeze indigo plen
t i fully through a bag into the water you use,before it is st irred
into the who le mixture , or blue vitrio l pulveri zed and dissolvedin bo iling water and put into whitewash , gi ves a beaut iful bluetint . I f a larger quant ity than five gallons he wanted , the sameproportions should be observed .
2 . Wh itewash—Very N ice Fo r Rooma— Take whit ing, 4 lbs
404 Dr. Chase'
s Recipes.
white or common glue, 2 ozs stand the glue in co ld water overnight mix the whiting with co ld w ater, and heat the glue unt ildisso lved ; and pour i t into the other , hot . Make of a proper consistence to apply with a common whitewash brush .
Use these proport ions for a greater or less amount . In E ngland scarcely any o ther kind of whitewash is used .
A lady, o f Black R iver Falls, Wis who had one o f my books,wrote to me, expressing her thankfulness for ,
the beauty o f thiswhitewash.
3. Paint—To Make W ithout Lead o r O IL—Whit ing, 5 lbs
skimmed milk, 2 qts fresh slaked lime, 2 cm Put the limeinto a stoneware vessel, pour upon i t a sufiicient quant ity o f
the milk to make a mixture resembling cream ; the balance o f
the milk is then to be added and lastly the whiting is to be
crumbled upon the surface of the fluid , in which i t graduallysinks. At this period i t must be well st irred in, or ground as
you would o ther paint , and it is fit for use.
There may be added any co lor ing matter that suits the fancy ,
(see the first whitewash for mixing co lo rs, ) to be applied in thesame manner as other paints, and in a few hours it will becomeperfect ly d ry . Ano ther coat may then b e added and so on unti lthe work is done. This paint is o f great tenacity, bears rubbingwith a coarse cloth , has little smell , even when wet , and whend ry is inodorous. The above quantity is sufficient for fifty -sevenyards—Annapo lis R epublican .
“We endo rse the recipe. The casein or curd o f the milk , bythe act ion o f the caust ic lime, becomes inso luble and has been
used,for time immemorial , as a lute fo r chemical exper iments.
I t is a good, and , in comparison with white lead , a durab le
paint .—Moo re’
s Rural New Y o rker .
Most o f the cheap paints will require about three coats.
White lead always requires two , but some people think becausethey get a cheap paint that one coat ought to make a good job .
Two will generally d o with any except white.
4. White Paint—A New Way of Manufactur ing—The fo llowing was communicated by a man who was fo rmerly a carpenterin the U . 8 . Navy.
“During a cruise in the South Pacific, we went into the bar
bo r o f Coquimbo ; and as the ship had been out a long time, she
was covered with rust from stem to stern. I t was the anxiouswish o f the commander that she should be resto red to her o rig!inal co lors ; but on examining the sto reroom , it was ascertainedthat there was not a pound of white lead in the ship. In thisemergency I bethought me o f an expedient which concocted an
admirable subst itute, composed of the fo llowing ingredients :“Air -slaked lime, pulverized unt il it was o f the fineness o f
flour , which was then passed through a sieve . R ice bo iled in a
large kett le unti l the substance was drawn entirely out o f the
grain ; the water , then o f a plast ic nature , was strained to separate the grain, etc.
,from the clear liquid . A tub , about the size
o f a half barrel , o f the prepared lime and rice water , was mixedwith 1 gallon o f linseed o i l ; and the mater ial had so much the
40 0 D r . Chase’
s Recipes.
gum tragacanth , 1 oz mix, and i f not as thick as desired , adda litt le more glue.
This keeps in a liquid state, does not decompose ; and is
valuable for druggists in labeling ; also for house use ; and i f
furniture men were no t prejudiced , they would find i t valuablein the shop.
4 . Waterproof Glue— Is made by first soaking the glue in
co ld water fo r an hour or two , or unt il i t becomes a litt le so ft ,
yet retaining its o r iginal form ; then taking i t from the waterand d imolvlng i t by gent le heat , stirr ing in a litt le bo i led linseedo i l.
I f mahogany veneers were put on with this glue they wouldnot fall o ff , as they now do , by the act ion o f the atmosphere.
F I R E KiNDLE RS.—To make very nice fire kindlers, take
rosin, any quant ity , and melt i t putt ing in for each pound beingused , from 2 to 3 ozs. o f tai low,
and when all is hot , st ir in pinesawdust to make very thick ; and , whi le yet ho t . spread it out
about 1 inch thick , upon boards which have fine sawdustsprinkled upon them , to prevent i t from st icking. When co ld ,break up into lumps about 1 inch square. But i f for sale, take a
thin board and press upon i t , while yet warm , to lay it o ff into 1inch squares ; this makes i t break regularly, i f you press the
crease sufllciently deep. greasing the marking board to preventi t from st icking.
O ne o f these blocks will easily ignite with a match , and burnwith a strong blaze long enough to kindle any wood fit to burn.
The above sells readily in all our large towns and cit ies at a
great profit .2 . Most o f the published recipes call for rosin , 3 lbs tar , 1
oi . ; and 1 gi ll of turpent ine ; but they make a black , st icky messof stuff which always keeps the hands daubed . O n the otherhand
,this makes a rosin co lored kindler which breaks nicely
also when co ld ; and they are decidedly a nice thing ; and muchmore certain to start a fire than shavings. I f the tar plan is
used, 1 pt . is enough for 5 lbs. o f rosin.
STARCH PO L ISH .—Whltewax , 1 os. ; spermaceti , 2 ozs. ;
melt them together with a gent le heat .
When you have prepared a sufficient amount of starch , in the
usual way , for a dozen pieces— put into i t a piece of the po lishthe size of a large pea ; more or less, acco rding to large o r smallwashings. O r, thick gum so lution (made by pouring bo il i ngwater upon gum arabic.) one tablespoon to a pint of starch ,gives clothes a beaut iful gloss.
PE RCUSSIO N MATCH E S—O f the Best Qual ity—Chlorate o f
potash ,134, ih. ; glue , 3 lb s. ; white lead , d ry ,
5 lbs. ; red lead,lb phosphorus,
254 lb s.
Di rect lons.—First put the chlorate into a dish made for the
purpose,deep , and o f a suitable size to set into a kett le of water ,
which can be kept on the fire for 2 or 3 days, having 2 quarts o f
water on the chlorate ; then put the glue on t0 p of the chloratewater , and let soak unt il all is per fect ly disso lved ; then ad d the
leads and b eat up quite hot . and tho roughly mix : let coo l and ad d
M iscellaneous Depar tment. 40 7
the phosphorous, let it disso lve and be careful never to heat hotafter the phosphorous i s added ; stir occasionally while dipping,
and if litt le part icles o f phosphorous fires, push it down into themixture, or put on warm water ; i f you put on co ld water i t willfly all over you. Keep i t rather thin after the phosphorous is putin, and there will be no danger ; although the chlo rate o f potashis considered a dangerous art icle to work with ; so is powder , yetwhen you know how to work with them , you can d o as safelywith one as the other . When d ry give them a coat of varnish .
I have been acquainted with a man for about fourteen yearswho makes them , and several others for a less t ime, withouttrouble or accident . A better match was never made to standdampness or bear transportat ion without sett ing on fire. I
have used and so ld them much o f the t ime , and speak fromknowledge. O ne explosion has since taken place.
The plan pursued here in prepar ing the splints is as fo llows :Sawed pine timber f rom four to eight inches each way , is cut o ff
the right length for the match , then one end o f i t is shavedsmooth wi th drawing knife ; the block is held upon the horse
MATCH SPLITTING MACH INE .
by a brace from the top of the horse head against the back sideo f the block, so as to be out of the way o f the knife instead o f
putt ing the block under the jaws o f the horse head , as the dentsmade in the end o f match t imber would not answer ; the front
edge comes against a strip put on for that purpose ; then gluethe other end and put on brown paper which ho lds themtogether when split ; machines are used to split with which feedsup the b lock enough each time the knife is raised , to make thesize o f the match when split the other way ,
or about ten to the
inch . These machines cost about $50. and the work goes aheadlike a young sawmill , by simply turning a crank as shown in the
figure.
A A shows two standard s bo lted upon a base plank , four feet
40 8 Dr . Chose’
s Recipes.
in length ; these standards support a shaft with crank and bal
ance wheel D , which is two feet in diameter ; the shaft has uponit an oval wheel G, which sinks the knife F, twice in each revolu
tion, the knife passing down through a space in a thin i ron str ip,H , standing put from the two blocks 0 C , under which the matchblock passes by the drawing o f the chain seen to pass over a
small drum P,upon the shaft o f the rag wheel B ,
the notches being only inch apart , and fed up by the hand M, attached tothe iron frame L , being kept back to the cam wheel E , whichhas two swells upon i t , by a light spr ing which is not shown.
The hand M, is kept down into the cogs or notches by the
little spiral wire spring K ; the match block to be split sets
in the f rame forward o f the block I , which has a pin in i t
to draw back the frame. When the block o f matches is split ,this frame goes forward to touch a catch , the same as a sawmill , which lets ano ther spr ing not seen raise the hand M ,
when the feeding operation ceases. The frame is then drawnback and the same repeated . As the match is split theyopen and require a rounding mort ise made through the base
plank between the blocks 0 C , which allows them to remainin a half circular form— the knife is raised by a line attachedto a spr ing po le T , the knife is screwed upon a piece of cast
iron which works in the guide N , having the back end firmlyfastened by a bo lt through the standard 0 . This knife standsat right angles with the shaft . When the matches are split andsufficient ly d ry to work upon , they are dipped in melted br imstone, kept hot , and the match also kept hot on a sheet ironstove, and all the brimstone is thrown o ff which can possibly beby jerking the block with the hand . I f any br imstone remainsupon the end i t must be scraped o ff before dipping into the
match composition. Without the chlorate, the composit ionmakes a first -class “
Friction Match . I t ought to be known ,
however , that the match business is an unhealthy occupation,
from the po isonous effects o f the phosphorus.
ST E AM BO ILE RS—To Prevent Lime Deposita—Put i nto yourc istern or tank, from which the bo iler is fed , a sufficient amounto f oak tan bark , in the piece, to co lor the water rather dark ; runfour weeks and renew.
This plan has been much used in the limestone sections of
Washington, 0 giving general sat isfaction.
2 . O hio R iver P Ian.—Sprouts
,
from barley in melt ing are
recommended by Capt. Lumm , part owner of a steamboat andengineer on the O hio and Mississippi rivers, to prevent the deposi t o f lime upon bo ilers, and he say s t ightens up old leakybo ilers, also . I t may be used in quant it ies o f from 3 pts,
to 2 or
3 qts. , according to the size o f the bo ilers.
When it is put in you must know the quantity o f water in thebo iler, for unless you heat up quite slow i t causes a foaming of
the water , and might deceive the engineer about the amount o f
water in the bo iler . but i f heat up slow there is no danger of thisdeception.
410 Dr. Chase’s Recipes.
A ser ies o f experiments have recently been concluded on
the United States Steamer Michigan , and a full but voluminousreport laid before the Navy Department , upon the subject ofsteam expansion. I t would pay all interested in steam works toobtain and read it .
PLUMS AND O THE R FRU IT—To Prevent insects f romSt ingingp -Take new, d ry lime
,sulphur and gunpowder , equal
parts, pulverized very fine, and throw It amongst the flowerswhen in bloom ; use i t freely so that all may catch a little.
This has been tr ied with success. Working upon the pr inciple o f pepper , to keep fi les f rom meat. The injury to fruitbeing done while in blossom.
BE DRO O M CARPE TS—Fo r Twelve and a Half Cents Per
Y ard .—Sew together the cheapest cot ton cloth , the size o f the
room , and tack the edges to the floo r . Now paper the cloth as
you would the sides o f a room , with cheap room paper ; putt ing a border around the edge i f desired The paste will be thebetter i f a litt le gum arabic is mixed with i t . When tho roughlyd ry , give it two coats o f furniture o r carr iage varnish , and whend ry it is done.
I t can be washed ; and looks well in propo rt ion to the qual i tyand figure o f the paper used . I t could not be expected to standthe wear o f a kitchen for any length of t ime, but for bedroomsi t is well adapted.
CO FFE E—Mo re Healthy and Better Flavo red . Fo r O ne
Fourth the E xpense of Common.—Co ffee
,by weight or measure,
one-fourth ; rye, three-fourths.
Look them over separately, to remove bad grains ; then washto remove dust, draining o ff the water for a moment as you takei t with the hands f rom the washing water , putting direct ly intothe browning skillet, carefully sti rr ing all the t ime, to brown it
evenly. Brown each one separately ; then mix evenly and gr indonly as used ; sett ling with a beaten egg , seasoning with a littlecream and sugar as usual.
And I do sincerely say the flavor is better, and i t is 100 hundred per cent more healthy than all co ffee.
You may try bar ley, peas, parsnips, dandelion roo ts, etc
but none o f their flavors are equal to rye. Yet all o f them are
more or less used for co ffee.
P ICKLING FRU ITS AND CUCUMBE RS—Plcklin. Apples.
Best vinegar , 1 gal sugar , 4 lbs. ; apples, all i t will cover bandsomely ; cinnamon and cloves, ground , o f each, 1 tablespoon .
Pare and core the apples, tying up the cinnamon and clovesin a cloth and putt ing with the apples, into the vinegar and sugar
and cooking unt il done only. Keep in jars. They are nicer thanpreserves, and mo re healthy, and keep a long t ime ; not beingtoo sour
,no r too sweet , but an agreeable mixture o f the two . I t
will be seen below that the different fruits require different quant it ies o f
'sugar and vinegar , the reason for it is the difference in
the fruit .2. Pickling Peachea—Best vinegar . 1 ot . z sugar , 4 lbs
Miscellaneous Depar tment. 41 I
peaches, peeled and stoned , 8 lbs. ; spices as desired , or as for
apples.
Treated every o ther way as apples. If they should beginto ferment at any t ime, simply bo il down the juice ; then bo i l
the peaches in it for a few minutes only.
3 . Peaches—To PeeI.—In peeling small peaches with a knife,
too much o f the peach is wasted ; but by having a wire cage,
similar to those made for popping corn ; fill the cage wi th peachesand dip i t into bo iling water for a moment then into co ld waterfo r a moment and empty out , go ing on in the same way for all
you wish to peel . This toughens the skin and enables you to
str ip i t o ff,saving much in labor , as also the waste o f peach.
Why not , as well as tomatoes ?4. Pickling PlumsF -Best vinegar , 1 pt . ; sugar , 4 lbs plums,
8 lbs. ; spices to taste.
Bo il them in the mixture unt i l sof t ; then take out the plums,and bo il the syrup unt il quite thick and pour i t over themagain.
5. Pickling Cucumbersa—Pick each mo rning ; stand in weakbr ine three o r f our days, putt ing in mustard pods and horseradish leaves to keep them green. Then take out and drain,
covering with vinegar for a week ; at which t ime take out and
ginger root , cloves, pepper and red pepper pods, o f each about 1or 2 ozs or to suit different tastes, for each barrel .
The pickles will be nice and brittle, and pass muster at
any man‘
s table, o r market. And i f it was generally knowntha t the greenness o f pickles was caused by the act ion o f
the vinegar on the copper kett le, producing a po ison, (verd igris) , in which they are directed to be scalded , I think no
one would wish to have a nice looking pickle at the expenseof Health ; i f they do , they can continue the bad pract ice o f
thus scalding ; i f no t , just put your vinegar on co ld and ad d yourred peppers or cayennes
,cloves and o ther spices as desired ;
but the vinegar must be changed once, as the large amount ofwater in the cucumber reduces the vinegar so much that thischange is abso lutely necessary , and i f they should seem to lose
their sharp taste again just add a little molasses o r spir it andall will be r ight .
SANDSTO NE—To Prevent Scaling by Frost—Raw linseedo i l, two or three coats.
A pply in place o f paint , not allowing the first coat to get
ent irely d ry unti l the next is applied ; i f i t does, a skin is formedwhich prevents the next f rom penetrating the stone. Poo rlyburned brick will be equally well preserved b y the same pro
cess.
SEALING WAX—Red , Black and Bluea—Gum Shellac 3 ozs
Venice turpent ine, 4 ozs vermillion , ozs alcoho l, 2 ozs
camphor gum, 35 oz. Disso lve the camphor in the alcoho l , thenthe shellac, adding the turpent ine ,
and finally the vermillion , be
ing very careful that no blaze shall come in contact with its
fumes. for i f i t does i t wi ll fire very quickly.
412 Dr . Chase’s Recipes.
Blues—Substitute fine Prussian-blue for the Jermillion , aamr
quantity.
BIach—Lamp-black only sufl cient to color. E i ther co lormust be well rubbed into the mixture.
ADVICE—To Y oung Men and O thers O ut of Employment.Advice—How few there are that will hear advice at all ; not
because i t is advice, but from the fact that those who attemptto give it are not qualified for the work they assume, or thatthey endeavor to thrust i t upon their not ice at an inappropr iatet ime ,
or upon persons over whom no contro l is acceded, i r
claimed. But a book or paper never gives o ffense from any o f
these causes ; therefore, they are always to be welcomed witha hope that real benefit may be der ived from their angges
t ions. Whether that end will be attained in this case, i leaveto the judgment o f those for whom i t is intended ; hoping theymay find themselves sufficiently interested to give i t a carefulperusal and candid consideration. And although my remarksmust , in this work, be necessar ily sho rt
, yet every sentence
shall be a text for your own thoughts to contemplate and en
large upon ; and perhaps,in some future edit ion o f the work,
I may take room and t ime to gi ve the subject that at tent ionwhich is really i ts due ; and which would be a pleasure to devoteto its consideration.
First , then, let me ask why are so many young men and otherpersons out o f employment ? The answer is very posit ive as wellas very plain . I t is this— indo lence , coupled with a determinat ion that they will do some great thing, only. And because thatgreat thing does no t turn up without effort , they are do ing noth
ing. The po int o f difficulty is simply this : they look for the end ,
before the beginning. But just consider how few there are
that really accomplish any great thing, even with a who le lifeo f industry and economical perseverance. And yet most of our
youth calculate that their beginning shall be amongst the greats.
But as no one comes to offer them their expectati ons,indo lence
says wait ; and so they are st ill wait ing. Now mind you, as
long as your expectat ions are placed upon a chance o ffer o f
something very remunerat ive, or upon the assistance o f others,
even in a small way , so long wi ll you continue to wait in vain.
At this po int , then, the quest ion would ar ise, what can be done ?and the answer is equally plain with the other . Take hold of
the first job you can find , for i t will not find you. No matterhow insignificant i t may be, i t wi ll be better than longer idleness ; and when you are seen do ing something for yourselves,
by those whose opinions are worth any consideration, they willsoon o ffer you more and better jobs ; unt il , finally , you will findsomething which agrees with your taste or inclinat ion, for ali fe business. But remember that the idle never have goodsi tuat ions o ffered them . I t is the industr ious and persever ingonly, who are needed to assist in life’
s great struggle.
There are a few lines o f poetry called The E xcellent Man,
which advocates the pr inciples I am endeavoring to advance,so admirably that I cannot deny myself the pleasure of quot ing
4 14 Dr. Chase’
s Recipes.
Whenever you make up your mind what it shall be, make it up.also , to be the best one in that line of business. Set your markhigh, both in po int o f moral pur ity and literary qualificat ions.
I f you choose any o f the occupat ions of trade, you must saveall that it is possible for economy and prudence to do , for yourbeginning.
But i f you choose one of the learned pro fessions, you mustwork with the same care and prudence unt il you have accu
muisted sufficient to make a fair commencement in your studies ;then prosecute them in all faithfulness as far as the accumulatedmeans will advance you ; realizing that this increase of knowib
edge will give’
you increased power in obtaining the furthermeans o f prosecut ing your studies, necessary to qualify you to
do one thing only in life.
Nearly all o f our best men are self-made, and men o f one
idea,i . e they have set themselves to be mechanics, physi
cians,lawyers, sculptors, etc and have bent their who le ener
gies and lives to fit themselves for the great work befo re them.
Begin , then ; o ffer no excuse. Be sure you are on the righttrack, then go ahead :Live for something ; slothful be no longer , look around for some em
ploy ;Labor always makes you stronger , and also gin s you sweetest joy .
I d le hand s are always weary ; faithful hearts are always gay ;Life for us, should not be dreary ; nor can i t , to the act ive, every day .
A lways remember ing that industry, in study or labor , willkeep ahead of his work, gi ving t ime for pleasure and enjoyment ; but indo lence is ever behind ; being driven with her work,and no prospect of i ts over being accomplished .
When you have made your decision, aside from what timeyou must necessarily devote to labor , let all possible t ime be
given to the study o f the best works upon the subject of your
occupation or pro fession, knowing that one hour ’s reading in
the morning, when the mind is calm and free from fat igue ,
thinking and talking with your companions through the dayupon the subjects o f which you have been reading , will be betterthan twice that time in evening reading, yet i f both can be en
joyed , so much the setter ; but one of them must certainly beoccupied in this way .
I f you choose something in the line o f mercantile or tradelife, d o not put o ff , too long , commencing for yourself . Better
begin in a small way and learn, as your capital increases, howto manage a larger business.
I knew a gent leman to commense a business with five dol
lars, and in two weeks his capital was seventeen dollars, besides feeding his family.
I knew one also to begin with sixty do llars, and in fif teenmonths he cleared over four hundred and fifty dollars, besidessupport ing his family ; then he so ld out and lost all before he
again go t into successful business.
No person should ever sell out , or quit an honorable pay ingbusiness.
Those who choose a pro fessional life, will bandiy find a
Miscellaneous Department . 5
place in the West , equal to the University of Michigan, Ann
Arbo r , to obtain their literary qualifications. An entrance fee
o f Ten Do llars, with Fi ve Do llars year ly, pays for a full Literary,Law, Medical , or Civil E ngineer ing course ; the first requir ingfour , the two next , two and the last , three years. (See Front ispiece. )O r , ln the words o f the Catalogue : The University, having
been endowed by the General Government , affords educat ion.
without money and without price. There is no young man,so
poor , that industry ,d i ligence, and perseverance , will not enable
him to get an educat ion here.
The present condit ion of the University confirms this vi ewof i ts character . While the sons of the rich, and o f men of
more or less property, and , in large proport ion, the sons of
substant ial farmers, mechanics, and merchants,are educated
here, there is also a very consi derable number of young mendependant ent irely on their own exert ions—young menwho , accustomed to work on the farm , or in the mechanic’sshop , have become smitten with the love of knowledge, and are
manfully working their way through ,to a liberal educat ion,
byappropriating a port ion o f their t ime to the field or the workshop.
”
Persons wishing to qualify themselves for teaching in thisState, will find the Normal Schoo l , Y psilant i , undoubtedly pre
ferab le.
And that none may excuse themselves from an effort becausesomewhat advanced in life, let me say that Doctor E ber le, whowrote several valuab le medical works, did not begin his med ical studies until fo rty-five years of age ; and , although I couldment ion many more
,I will only add that I , myself , always de
sired to become a physician , yet circumstances did not favornor just ify my commencement unt il I was thi rty-e ight . See the
remarks fo llowing “E ye Water .
There is no occupation, however . so free and independentas that o f the farmer ; and there is none, except parents, capab le of using so great an influence for good or for evil , as thatof teacher .
A ll might and ought , to a greater or less extent , be farmers ;but all cannot be teachers. Then let those whose taste inclinesthem to teach , no t shrink the responsibility , but fully qualify forthe work ; leam ing also the ways of Truth and R ighteousnessfor themselves ; teaching it through the week-schoo l, by act ionas well as by word , and in the Sabbath-schoo l, fail not to taketheir stand for the right , like our President elect ; then wheni t comes your turn to assist in the government of the State,
o r Nat ion , the people will come to your support as you do to yourwork—as they have just done to his feeling, as now,
that the government must be safe in the hands o f those wholove God—d eal honest ly with their fellows ; and who . in remember ing the Sabbath to keep i t holy themse lves, are not ashamed—nor forget , to teach the children to love the same Go d , and
416 Dr. Chase’
s Recipes.
reverence H is Word . O nly think—a Sabbath-schoo l Teachera Rail-splitter—a Boat-man
,President o f the United States!
Who will hereafter be afraid of common labo r ; or , let in
do lence longer prevent their act ivity ? when i t is only thosewho begin with small things, and persevere through life, thatreach the final goal of greatness; and , as in this case, are
crowned with the greatest honor which man can receive—theconfidence of his Nat ion.
Then let Industry take the place o f Indo lence , beginningto be great , by grappling with the small things o f life—be faithful to yourself
,and , you may reasonably expect , the end shall,
indeed , be great .
And although it could not be expected , in a work o f thiskind , that much could , or would be said , directly , regarding a
future life, yet I should be recreant to duty i f I did not say a
word mo re upon that subject. I t shall be only a word . Be as
faithful to GO D as I have recommended you to be to yourselves,
and all things pertaining to a future will be equally prosperousand glor ious in i ts results.
GRAMMAR IN RHYME—For the Litt le Po lka— I t is seldomthat one sees so much valuable matter as the fo llowing linescontain
,comprised in so br ief a space. E very young grammarian,
and many o lder heads, will find it highly advantageous to commit the “poem to memory ; for with these lines at the tongue
'
s
end ,none need ever mistake a part of speech :
1 . Three litt le words you o ften see
A re art icles a, an, and the.
2. A Noun’
s the name o f any thing,
As schoo l , or garden , hoop, or swing.
3. Adjectives tell the kind of Noun,
As great , small, pretty , white , o f brown.
4. Instead o f Nouns the Pronouns standHer head , his face, your arm, my hand.
5 . Verbs tell of something to be doneTo read , count , sing, laugh , jump o r run.
6. How things are done, the adverbs tell ,As slowly ,
quickly , ill, or well .7 . Conjunctions jo in the words togetherAs men and women
,wind or weather.
8. The Preposit ion stands beforeA Noun, as in, or through a door .
9. The Interject ion shows surpr ise,As oh ! how pretty—ah ! how wise.
The who le are called N ine Parts of Speech ,
Which reading,wr it ing, speaking, teach.
MUSICAL CUR IO SITY—Scotch Genius in Teaching.—A
H ighland piper , having a scho lar to teach , disdained to crackhis brains with the names of semibreves, minims, crochets and
quavers.
“Here , Donald ," said he,
“tak yer pipes, lad , and gie
us a blast . Se—verra weel blawn , indeed ; but what 's a sound ,Donald , without sense ? Y e maun blaw forever without makinga tune o
’
t , i f I dinna tell you how the queer things on the paper
APPENDIXTO MISCELLANEO US
DEPARTMENT.
BY THE PUBLISHE R .
To Purify Sinks and Drains—To one pound o f common copperas ad d one gallon of bo iling water , and use when disso lved .
The copperas is deadly po ison and should always be carefullylabeled i f kept on hand . This is one o f the best possiblecleansers o f pipes and drains.
To Wash Greasy T in and lron.—Pour a few drops o f em
monia into every greasy roast ing pan, after half filling the pan
with warm water . A bo t tle o f ammonia should always be kepton hand near the sink fo r such uses ; never allow the pans to
stand d ry , fo r i t d oubles the labo r o f washing, but pour in waterand use the ammonia, and the wo rk is half done.
To C lean Carpets.—Shake and beat the carpets well ; lay
them upon the floor and tack them firmly ; then ,with a clean
fiannel, wash them over with one quart o f bullock ’
s gall mixedwith .three quarts of so ft , cold water , and rub i t o i! with a cleanflannel or house clo th. Any par ticular dirty spot should be
rubbed with pure gall. Carpets cleaned in this way look br ightand f resh.
T reatment of O ilcloth.—O ilcloth ought never to be wetted,
but merely rub bed with a flannel and po lished with a brush o f
moderate hardness, exactly like a mahogany table ; and by thismeans the fading of the co lors and the rott ing o f the canvas are
entirely avo ided.
Flannels.—Flannel should always be washed with white
soap, and in warm but not bo i ling water .
Damp Closets.—For a damp closet or cupboard , which is
l iable to cause mildew, place in it a saucerful of quicklime, and
i t wi ll no t only absorb all apparent dampness, but sweeten and
d isinfect the space. R enew the lime once a fortnight ; i f theplace b e very damp , renew i t as o ften as it becomes slaked.
Lime may be used in the same way for water closets and out
bui ld ings.
Damp Wails.—Line the damp part o f the wall with sheet
lead , ro lled very thin , and fasten up with small copper nai ls ; itmay b e immediately covered with paper . and so hidden fromview. The lead is no t to be thicker than that which lines teachests.
Wh itewash fo r Rooms.— Take four pounds and two ounces
sf common glue ; let the glue stand in co ld water over night,
Publisher’
s Append ix to M iscellaneons Depar tment.
then heat it unt il d isso lved and pour it hot into the whitingmixed with co ld water . This makes a nice , smooth whitewash.
Whitewash that W i ll Not Rub O ffs—Mix up half a pailful o flime and water read y to put on the wall ; then take one- fourth
pint of flour , mix i t with water , then pour on it sufficient quanti ty o f bo i ling water to thicken i t , and pour i t while hot intothe whitewash ; st ir all well together and use.
Paint ing and Paperings—Paint ing and papering are best donein co ld weather , especially the former , for the wood abso rbsthe o il of paint much more in warm weather , while in co ldweather the o i l hardens on the outside, making a cost whichwi ll protect the wood instead o f soaking into i t.
Mi lk Paint —Mix water lime with skim milk to proper const ituency to apply with brush , and i t is ready fo r use ; i t willadhere well to wood , smooth or rough , to br ick, mortar , or stone,
where o i l has not been used , and i t forms a very hard substanceas durable as the best of paint ; any co lor which is desirablemay be had by using co lors disso lved in whisky.
To Clean Bran —Finely- rubbed bichromate of potassa,mixed with twice i ts bulk o f sulphur ic acid , and an equal quantity o f water, will clean the dirt iest brass very quickly.
To C lean Br icks—To remove the green that gathers on
br icks, pour over them bo iling water in which any vegetables,
no t greasy, have been bo iled ; repeat for a few days and the
green will disappear . For the red wash , melt one ounce o f gluein one gallon o f water ; while hot , ad d alum the size o f an egg ;
one-half pound Venetian red , one pound Spanish brown ; i f toolight , ad d more red and brown ; i f too dark, water . By exper i
menting , the co lor desire d may be had .
To Po lish Nickel P iate.—Scour wi th pulverized bo rax ; use
hot water and very litt le soap ; r inse in hot water , and rub d rywith a clean cloth . By this quick process a br ight po lish maybe had .
Cement fo r Broken China o r GIass.- Disso lve one-hal f ounce
o f gum arabic in a wine-glassful o f bo iling water ; ad d plasterof paris sufficient to fo rm a thick paste, and apply i t wi th a
brush to the broken par ts ; being nearly co lorless, i t is betterthan liquid glue or other cements.
To Cleanse Grasses, T ins, Coppers, E ta—Mix rotten-stone ,
soft soap , and o i l o f turpentine to the consistency o f st i ff putty .
The art icles should first be washed with hot water to remo ve
grease ; then rub the metal wi th the mixture , mixed with a i i tt i
water ; then rub o ff briskly with a d ry , clean rag or leather , anda beautiful and durable polish will be obtained .
To Remove i ron Stains From Marb le.—Wet the Spo ts with
oil of vi tro l, o r oxal ic acid d i luted in alcoho l , or with lemon
juice, and after a quarter o f an hour , rub them d ry with a so ft
linen cloth .
To Clean Marb le—Use three ounces o f pear l ash , one poundof whi ting, and three pints o f water well mixed together , and
bo il for ten minutes ; rub i t well over the marble and let i t re
main twenty-four hours, then rub i t 0 6 , and d ry with a cleanSloth.
420 Dr. Chase's Recipes.
To Clean Woodwo rkae-Where painted wainscot or other
woodwork requires cleaning , fuller ’s earth will be found cheapand useful , and , on wood not painted , i t forms an excellent subst i tute for soap. Where ext reme n icety is required , use a mixture o f one pound of so ft soap, two ounces o f pearl ash. one pinto f lard, and one pint of table beer ; simmer these substancesin a pipkin over a slow fire and let them be well mixed. The
mode of applicat ion is to put a small quant ity in tim e] ; rub it
on the wainsco t , wash it o ff wi th warm water , and d ry thor
oughly with a linen cloth. This will clean painted woodworkwithout removing the paint .To Clean Gilt Frames.
—When the gilt frames of pictures or
looking-glasses, or the gilt mo ldings o f rooms have specks of
d irt upon them, from . files or other causes, they can be cleanedw i th the white o f an egg gent ly rubbed on with a camel hairpencil.
To C leanse Picture Framesa—Black walnut frames wi ll become dull and rusty looking. They may be renewed by firstbrushing thoroughly with a sti if brush to remove dust . and thenapply pure linseed o i l with a preper brush, or with a piece of
new bleached muslin.
To Remove Moths From Furni ture—Moths may be exter
minated or driven from upho lstered work by sprinkling thiswith benzine. The benzine is put in a small water ing pot, suchas is used for sprinkling houseplants ; it does not spot the mostd elicate silk , and the unpleasant odor passes o il in an hour or
two in the ai r. Care must be used not to carry on this worknear a fire or fiame, as the vapo r o f benzine is very inflammable.
I t is said that a litt le spirits of turpent ine added to the waterwith which floo rs are washed will prevent the ravages o f
moths.
Perfume and a Prevent ive Against Moths—Take one ounce
of Tonquin beans, caraway seed , cloves, mace, nutmeg, cinnamon, well ground ; add six ounces o f Florent ine orris root ; mixwell, and put in bags among your clothes.
To Blacken Heartha—Mix black lead and whites of eggs wellbeaten together ; with a painter ’
s brush wet the hearththoroughly all over ; then scrub i t br ight with a hard brush .
To Remove Fly Spelt —Dip a camel 's hair b r ush into spir itsof wine, and apply i t to remove fiy spo ts.
Muci lage.—An excellent mucilage may be made by taking
one ounce o f gum tragacanth , as much corrosive sublimate as
wi ll lay on s'
al iver five-cent piece ; put i t into a jar and pourover it one quart of co ld so ft water ; let it stand twenty-fourhours ; then stir , and it is ready for use, and i t wi ll keep as
long a t ime as is desired .
Liquid Glue.—Disso lve 33 parts o f best glue , in a steam bath ,
in 36 parts of water ; then ad d gradually, st irring constantly, 3parts o f nitric acid , o r enough to prevent hardening when, co ld .
How to Keep Meat—Meat is much better for fami ly use
when at least one week old in co ld weather . Hang up a quarterof meat with the cut end up. the reverse o f the usual way . and
42 2 Dr. Chase’s Recipes.
dried, one ounce; mix well together , and put into cambric or
silk bags.
Chapped Hand y —Unsalted lard , a quar ter pound ; yo lks o f
two new- laid eggs, rose water to mix well ; add a large spoonfulof honey, and enough of fine oatmeal or almond fiour to worki t into a paste.
Chapped Lipa—Borax , benjamin, and spemaceti , o f each a
quarter ounce , a pinch of alkanet roo t , a large juicy applechopped . a bunch of black grapes bruised, a quarter pound o f
unsalted butter , two ounces o f beeswax ; put all into a new t in
saucepan ; simmer gent ly till the wax , etc are disso lved , and
then strain it through a linen ; when co ld , melt it again and
pour it into small po ts or boxes ; or , i f to make in form of cakes,
use the bottom o f teacups.
E xcessive Sweat ing of the Hand s o r Feet .—A useful prescript ion for excessive sweating of the hands and feet , is : Carbo licacid, one part ; burnt alum , four parts ; starch , two hundredparts ; a ch chalk , fifty parts ; o i l o f lemon, two parts ;sprinkle on feet , or inside o f stockings or gloves, etc.
Chi lhiainse—Wash the chilblains with t incture of myrrh diluted in a little water .
Burns.—Lime water beaten up with sweet o i l is an excellent
o intment for painful burns.
Hemo rrho ids o r Pi les—They may general ly be preventedfrom developing by proper attent ion to the bowels. E at freelyo f laxative food , such as rye bread , Indian meal in any formwith mo lasses, rye pudding, coarse or unbo lted wheat bread ,
potatoes, fruit , stewed peaches, etc.
Treatment s—When the tumors become very painful and are
considerably infiamed , apply a poult ice made o f pulver ized slippery elm bark and milk , or a poult ice made o f common lobeliainfiata and fresh butter in the propo rt ion o f one part o f the
fo rmer to two o f the latter ; simmer and strain ; apply two or
three t imes a day .
The fo llow ing remed y is used with remarkable success bythe United States government in the army and navy, and willcure almost any case o f long standing in twenty-one days :
Rex Citr ine O intment . 1 ounce
Rosinous O intment 1 ounce
Mix, apply a small quant ity to the rectum , rub in well nightand morn ing every other day .
Caut ion.—Follow d irections explicitly ; i f used 'more freely
than directed it will burn .
Spraina—Sal ammoniac, half an ounce ; rose water , half
pint ; co logne water , a tab lespoonful. Rags wet w ith the lot ionshould be laid on the injured part and changed when they get
d ry .
Sunburn.—This may occur in grade from a slight reddening
of the face to an infiammat ion attended with blistering. Soo thing applicat ions and avo iding the cause are the indications. O xide of zinc o intment , cosmoline and zinc o intment , in equal parts , or dusting powders o f starch or rice flour ,
are useful . A so lut ion of subnitrate o f bismuth , or bicarbonate
Publisher’s Append ix to M iscellaneous Department. 42 3
o f soda, has some value fo r removing freckles. Powdered nitre,
mo istened with water and applied to the face night and moming, has also been recommended for removing freckles.
Mex ican Mustang Liniment—Take 2 ounces petro leum , I
fiuid ounce ammonia water, and 1 fiuid drachm brandy.
Mix.
How to Keep ice in Summer .—No refrigerator or ice box
will prevent , o r even retard the melting o f the ice, which doesnot combine the fo llowing condit ions : I t must have doublesides, bo ttom, and lid , with the space between the two casingsfilled with some non-conduct ing substance , in order to excludethe external temperature ; and the inner lid or cover should bepractically, i f not hermet ically , airt ight, in furtherance o f the
same result . I f external ai r enters, i t will br ing i ts own temperature with i t. There should be also a drainage pipe at the
bottom to carry o ff , instantaneously, every d rop o f waterfo rmed by the melt ing o f the ice, and this pipe should eitherbe fitted wi th a trap or curved in such a manner as to preventthe co ld ai r from escaping. I t is even more indispensable to
carry o f! every drop of the water than i t is to exclude the ai r—a view not generally entertained by consumers o f the art icle,
but which , acco rding to experiments made, seems to be fullydemonstrated . Thus, on exposing a piece o f ice weighing, say25 pounds, to the ai r , at a temperature o f but so placed thati t is perfect ly drained , it w i ll be found to have scarcely d isappeared at the end o f 24 hours. Wrap the same piece in threeor four thicknesses o f blanket or fiannel. and place it in a smalltub exposed to the same temperature, and as the water filtersthrough the blanket the ice will stand in i ts own water , and
will be all disso lved in five or six hours. Wrap the same pieceo f ice carefully in a blanket , and place it on a grat ing, or on
four crossed st icks, so that no water can accumulate underneath , and at the end of three or even four days it will nothave ent irely melted .
INSTRUCTIVE TABLES.
TABLI l nowrso 'r rrs Du r n Rar e r an 1000 o r E ar n Sax m E ACH or
r un Tunas Coxnrr ross or e u.
Manes. k‘ananxs.
Burr s , Marian as AND Dan a Sr ar rsr rcs.
following interest ing table gives a compara t ive v iew of the fert i li ty of mar r iages, the legi t imacy and the llle
lgci t imacy o f b i rths. and the
mortali ty In ci ty and count ry in the var ious uropean States.
Netherlands $ 25 283 ) 1 :43 . (B83 ) 1 :3 i . 35
38 86Denmark 29 66
27 4229 9239 8828 70secs
MISCELLANEOUS TRADES DEPARTMENT.
To Compute the Vo lume of Round T imbera - Rule. Add to
gether the squares of diameter o f greater and lesser ends andprod uct o f the two d iameters. Mult iply the sum by .7 854 andpro duct by one-third of length .
E xample. The diameter of a log o f t imber is 2 feet at one
end and 1 55 feet at the other , and 15 feet long.
To Glid Letters on Wood s—When your sign is prepared as
smoo th as possible , go over i t with a sizing, made by the
white o f an egg disso lved in about four t imes i ts weight o f co ldwater , add ing a small quantity o f Fuller 's earth , this to pre
vent the go ld st icking to any part but the letters. When d ry ,
set out the letters and commence writ ing, laying on the size as
thinly as possible with a sable pencil. Let i t stand unt il youcan barely feel a slight st ickiness ; then go to work with yourgo ld leaf , knife and cush ion , and gild the let ters.
Take a leaf up on the po int o f your kn ife, after giving i t
a slight put! into the back part o f your cushion, and spread it
on the front o f the cushion as straight as possible, gi ving i t
another slight puif , with the heel o f your knife forwards. Nowcut it into the proper size, cutt ing with the heel o f your knifefo rwards. Now rub the t ip light ly on your hair ; take up the
go ld on the po int . and place it neat ly on the letters ; when theyare all covered , get some very fine cot ton woo l , and gent ly rub
the go ld unt il it is smoo th and bright . Then wash the signwi th clean water to take o i! the egg-size .
To paint banners, etc on cloth or silk , stretch the f abricupon a. frame, and nuleh your design and letter ing. Use a
size made o f bleached shellac disso lved in alcoho l. thinnedto the proper consistence ; go over such parts as are to be
gilded or painted , overrunning the out lines slightly, to preventthe co lor f rom spreading .
For inside work the white o f an egg makes a good sizelay the go ld while the size is st ill wet ; when dry , dust o i! the
surplus go ld , and proceed with the shading , painting . etc. A
li tt le honey combined with glue makes a good size.
Varnish to imitate Ground Glass .- To make a varnish to
imitate ground glass. disso lve ninety grains of sandarach and
twenty of mast ic in two ounces o f washed methylated ether ;ad d ,
in small quant ities. a sumciency o f benzine to make it
d ry with a suitable grain— too little making the varnish too
transparent . and excess making it carpy . I t is important to
use washed ether , free from spirit .
Varnish Fo r Harness—O ne half pound India-rubber . one gal
lon spiri ts of turpent ine : disso lve by a little heat to make i t
430 Dr. Chase’s Recipes.
and intelligent traveler , Mr . E ton , formerly a consul in that
country, and autho r o f a Survey o f the Turkish E mpire ) , have a
singular method o f ornament ing watch cases, etc with d is
monds and other precious stones, by simply glueing or cementing them on. The stone is set in silver or go ld , and the lowerpart o f the meta l made flat , or to co rrespond with the part to
which it is to be fixed ; i t is then warmed gent ly, and has the
glue applied , which is so very strong, that the parts thus cc
mented never separate ; this glue. which will strongly unitebits o f glass, and even po lished steel , and may o f course be
applied to a vast var iety o f useful purposes, is thus made :Di sso lve five or six b its of gum mast ic , each the size o f a
large pea , in as much spirits o f wine as will suffice to render itliquid , and . in another vessel , disso lve as much islnglass, pre
viously a litt le so ftened in water , (though none o f the watermust be used ) , in French brandy o r good rum, as w i ll make a
two ounce phial o f very strong glue, add ing two small b i ts o f
gum Galbanum o r Ammo niacum , which must be rubbed o r
ground t ill they are d isso lved . Then mix the who le with a
suflicient heat . Keep the glass in a phial closely stepped , and
when i t is to be used , set the phial in bo iling water . Mr . E ton
observes.that some persons have so ld a composition under the
name o f A rmenian cement , in E ngland ; but this composit ion is
badly made ; i t is much too thin, and the quant ity o f mastic ismuch too small .
2. Thick isinglass glue, 1 part ; thick mast ic varnish , 1
par t . Melt the glue . mix , and keep i t in a closely corked phial .For use, put the phial in ho t water .
To Make Copper into a Metal Like Go ld .—Disti lled verd i
gr is, 4 ounces ; Tut laa A lexandr ina pre partaa, 2 ounces ; saltpetre, 1 ounce ; Borax . ounce ; -mix all together with o i l, t illthey be as thick pap ; then melt i t in a crucible , and pour it
into a fire-shovel , first well warmed .
To Make T ransparent N iven— Refined silver , 1 ounce ; d is
so lve it in two ounces o f aqua fo rt is ; precipitate i t with pugil(a quantity that may be taken up between thumb and finger )o f salt , then strain i t through a paper , and the remaindermelt in a crucible for about half an hour , and pour i t out and
i t will be transparent .
To Whiten Copper Throughout .— Take thin plates o f cop
per , as thin as a knife, b eat them six o r seven t imes, and
quench them in water ; then melt them ,and to each pound
ad d 4 ounces o f Saltpet re and 4 ounces o f A rsenic, well powdered and mixed , and first melted apart in ano ther crucible,
by gent le degrees ; then take them out , and powder themthen take Venetian borax and white tartar . o f each an ounce
and a half , then melt these, with the fo rmer powder , in a
crucible, and pour them out into some iron receiver ; i t willappear as clear as crystal , and is called crystallinum fixumarsenicum. O f this clear matter , broken into litt le pieces,
throw into the melted copper (by small pieces at a time, staying five o r six minutes between each inject ion) , 4 ounces : whenall is thrown in increase the fire , t ill all be well melted to
Miscellaneous Trades Depar tment. 1
siethszfor a quarter o f an hour ; then pour i t out into a
n ngo
Si lver Plat ing Fluid .— D isso lve 1 ounce N itrate o f Silver
(crystal) in 12 ounces o f so ft water ; then disso lve in thewater 2 ounces Cyanide o f Pottasium ; shake the who le to
gether , and let stand unt il i t becomes clear . Have ready somephials o f the size wanted (55 ounce makes a good size) and
fill half full o f Paris White o r fine Whit ing, and then fill upthe bo ttles with the liquor , and i t is ready fo r use. Tho roughly cleanse the art icle from all grease and dirt and applywith so ft rag or flannel ; po lish with chamo is skin .
To Gild steel.— Pour some o f the ethereal so lution o f go ldinto a wine glass, and dip into i t the blade o f a new penknife.
lancet or razor ; withdraw the instrument , and allow the etherto evaporate ; the blade will then b e covered with a beautifulcoat o f go ld . The blade may be mo istened with a clean rag, or
a small piece o f very d ry sponge dipped into the ether , and
the same eitect will be produced .
Go ld A lloys.— The new standard fo r watch cases, etc is
18 carats o f fine go ld and 6 o f alloy. No go ld o f inferio rquality can receive the “
Hall mark , and go ld o f lower qualityis generally described by i ts commercial value. The alloy maybe entirely silver , which gives a green co lor , o r ent irely cop
per for a red co lor , but the copper and silver are more usuallymixed in one alloy, acco rd ing to the taste o f the jeweler . I t
wi ll be understod that these are made with fine go ld , fine
silver and fine copper , direct from the refiner .
Glid ing Metals.—G ilding metals fo r common jewelry is made
by takingCO pper , 4 parts.
Calamlne brass, 1 part .Wern icke’s Method of Glid ing Glass— The fo llowing are
the ingredients required : First— So lut ion o f Gold . Pure go ld ,free from silver , is disso lved in aqua regia, the so lut ion evapo rated and the residue taken up with water , so that 1 gillcontains grains o f go ld . Second— Solut ion of sodic hydrate o f specific gravity. Third— Reducing liquid 7 7 155grains ; sulphur ic acid , 617 grains ; alcohol , 539 grains water ,and 7 70 grains powdered mangan ic peroxide are dist illed into7 70 grains o f water unt il the bulk o f the later is doubled— 154grains cane sugar , inverted by disso lving in 6-10 gill o f water .and bo iling with grains nitr ic acid . The dist illed liquid ,
the inverted sugar , and 84- 100 gill alcoho l are mixed togetherand the mixture diluted to 1 1-10 pints. In using these so lut ions, 1 vo lume o f the sodic hydrate so lut ion is mixed with 4
vo lumes o f the go ld so lut ion and to this mixture is addedfrom to vo lumes o f the reducing liquid . The objectto be gilded is placed on the top o f the so lution , having the
sur face intended to be coated turned downwards. The tem
parature o f the bath should be below 140 degrees Fahrenheit.To Clean a Watch.
— The best process is to simply blowyour breath upon the plate or bridge to be cleaned and thenuse your b rush with a little prepared chalk.
432 Dr . Chase’s Recipes.
The wheels and br idges should be held between the thumband finger in a piece o f so ft paper while undergo ing the pro
cess, otherwise the o i l from the skin will prevent their b e
coming clean. The pinions may be cleaned by sinking themseveral t imes into pieces o f pith , and ho les by turning a
nicely shaped piece o f pivot wood into them ; first d r y and
afterwards o i l a very litt le with watch o i l. When the ho lespass through jewels you must work gent ly, to avo i d breaking them.
To C lean by Chemical Process.— Some watchmakers employ
what they call the chemical process to clean and remove d is
co lo rat ion. I t is as follows : Remove the screws and the stee lparts, then dampen with a so lution of O xalic Acid and water .
Let i t remain a few minutes, after which immerse in a so lut ion made o f one- fourth pound o f Cyanuret o f Po tash to one
gallon o f water . Let i t remain 5 minutes and then r inse withco ld water , after which d ry in sawdust or with a brush and
prepared chalk , as suits your convenience.
To Make Red Watch Hands
Carmine, 1 ounce .
Mur iate o f Silver . 1 ounce.
Tinner ’s Japan, 36 ounce.
Mix together in an earthen vessel, and ho ld over a spir itlamp unt il fo rmed into a paste. Apply this to the watch hand ,
and then lay it in a copper plate. face side up, and heat the
plate sufficient ly to produce the co lor desired .
To Dr i ll into Hard steel .— Make your dri ll o val in fo rm ,
instead o f the usual po inted shape , and temper as hard as i t
will bear wi thout breaking , then roughen the sur face , whenyou desire to dri ll , with a litt le diluted Muriat ic Acid , andinstead o f o i l use Turpent ine or Kerosene, in which GumCampho r has been disso lved . In operat ing keep the pressureon your dr ill firm and steady , and i f the bottom o f the ho leshould chance to become burn ished . so that the dri l l will no tact , as somet imes happens, again use diluted acid as befo re ;then clean out the ho le carefully and proceed again.
To Frost Watch MovementsN it r ic Acid ,
Muriat ic A cid ,
Common Table Salt ,Mix .
Sink the art icle to b e frosted in the above compound .
O n removing f rom the Acid , place it in a shallow vesse lcontaining enough sour beer to cover i t , then with a finescratch brush scour thoroughly, lett ing i t remain under thebeer dur ing the operat ion . Next wash o ff first in pure waterand then in alcoho l . Gild o r silver in accordance with anyrecipe in the plat ing department o f this book .
To Tan Sheep Pelts with the Woo l O h .—Wash the pelts in
warm water , and remove all useless parts and the fatty-matterfrom the inside,
and apply the fo llowing preparat ion to theflesh side :
434 Dr . Chase’
s Recipes.
the crib needs more than these four posts to bear up the co rn
that will be put in it . make legs like the lower port ion o f theseposts and set these legs under the sills. Now lay the jo ists o r
sleepers on the sills, and put on the floo r , making t ight , and
about 3 feet from the ground. Having the door mad e t ight ,keep i t shut , and no rats will get into your crib.
To Find the Number of Bushe is of Apples, Potatoes, etc. , in
S in or Boas— Rule : Mult iply the length, breadth and depth together , all .ln feet , and this product by 8, po inting o ff one figurein the prod uct for decimal.
E xample : How many bushels o f apples are there in a b in
12 feet long, 3 feet wide , and 4 feet deep :4: 144XS=:
Answer : bushels.
To Find the Capacity of Wagon Bed e—Multiply togetherthe length , breadth and depth in inches, and divide by 2150
(number o f cubic inches in a bushel ) , the quot ient is the number o f bushels o f shelled grain.
To Measure Co rn in the C r ib .— Ru le : First . Measure the
length , breadth and height o f the crib , inside the rail ; mult iplythem together and divide by 2, the result is the number o f bushels o f shelled corn.
Second . Level the corn so it is o f equal depth throughout.multiply the length , breadth and depth together , and this product by 4 , and cut o ff one figure to the r ight o f the product ; theother will represent the number o f bushels o f shelled corn.
Third . Multiply length by height , and than by width , ad d
two ciphers to the result and divide by 124 ; this gives the
number o f bushels o f car com .
To Measure Grain in the Granary .— Divide the cubic feet by
58, and mult iply by 45 , and the result will be struck measure.
How to Weigh a Hay Stack.- Measure the length and breadth
o f the stack ; take height from the ground to the eaves, ad d
to this last one-half of the height from the caves to the top ;mult iply length by breadth , and the product by the height , all
expressed in feet ; divide the amount by 27 , to find the cubicyards, which mult iply by the number o f pounds supposed to be
in a cubic yard , viz . : in a stack o f new hay , 132 pounds avo irdupo is each ; i f o ld hay , 154 pounds each .
To Keep Dr ied Beef o r Hams from mo ld , bugs and every formo f decay ; after curing and smo king, hang in a coo l , d ry place .
and once in two or three weeks rub the meaty par t thoroughlywith cider brandy . high wines or alcoho l . I will warrant i t ,thus prepared, to keep as good as new.
Recipe fo r Cur ing Hams.— Six gallons so ft or rain water ,
9 pounds rock salt , 3 ounces saltpet re, 1 54 ounces pear lash ,1
quart mo lasses, 3 pound s brown sugar . The saltpetre and
pearlash must be d isso lved before putting into the pickle. Bo iland skim . Rub the hams thoroughly with fine salt before put
t ing them into the pickle, to get the blood out o f them.
To Preserve Meat .—Meat of any kind may be preserved ina temperature o f from 80
°
to 100°
fo r a period o f ten days
Miscellaneous Trades Department. 435
after i t has been soaked in a so lut ion o f 1 pint o f salt d isso lved ln 4 gallons o f co ld water and 56 gallon of a so lut iono f bisulphate o f calcium . By repeating this process the preservat ion may be extended by the addit ion o f a so lut ion o f gelatineo r the whi te o f an egg to the salt and water .
To Remove the Stain of Pe rsplrat ion.— For removing the
stain o f perspiration a strong so lut ion o f soda is first to be
applied , with a subsequent r insing with water .
How to Wh iten Flannel and Woo len Hose.—Wet the flannel
yarn o r hose, whatever you wish to whiten , in weak suds ; wringout . Then hang on st icks or co rds across a barrel with twotablespoonsful o f pulver ized brimstone or sulphur burning un
d er i t ; cover the barrel tight ly. I f they are,not white enough
repeat the process ; hang in the Open -air a day , then wash and
r inse in bluing water . Be careful no t to have the sulphur blazeand scorch the garments.
To Clean St raw Bonnets.—Fi rst , brush them with soap and
water ; then with a so lut ion o f oxalic acid .
To Clean Plated Ware.—Make a paste with whiting and
alcoho l , apply i t to the plated art icles, and after i t is d ry rub
it o ff with a brush , i f rough , or a so f t rag, i f smooth.
To Clean Looking Glasses—Take part o f a newspaper , fo ldi t small, dip i t in a basin o f clean, co ld water , and when it is
tho roughly wet squeeze i t out as a sponge, and then rub i t
hard over the face o f the glass, taking care that i t is not so
wet as to run down in streams. After the glass has been wellrubbed with the wet paper , let it rest a few minutes and thengo over i t with a fresh , d ry newspaper , till i t looks clear and
bright , which i t will d o almost immediately. The inside o f
windows may be cleaned in this way , and they will look beauti fully clear .
To C lean Spice Mi lis.— I t is o ften desired to gr ind different
spices, orange or lemon peel , in the same mill , without anyone being affected by another spice. Gr ind a teaspoonful o f
r ice through the mill and all impurit ies will be removed . A
co ffee mill may be fitted to grind any spice in the same way ,
using rather more r ice . The r ice will , of course , be flavo redby whatever may have been in the mill. I t is useful to thickensoups o r gravies, o r sauces when the spice is no object ion.
To Keep O i l Cloths Looki ng WelI.—Wash them once a monthin skim milk and water , equal quantit ies o f each . Rub themonce in three months with bo iled linseed o i l. Put on ver ylittle , rub i t well in with a rag, and po lish w ith a piece o f o ldsilk . O i l-cloths will last years i f kept in this way .
To G ive to Boards a Beaut iful Appearance.— A fter washing
them very nicely with soda and warm water and a brush ,wash
them wi th a very large spdnge and. clean water . Bo th times ohserve to leave no spot untouched ; and clean straight up and
down, not crossing from board to board ; then d ry with cleancloths , rubbed hard up and d own in the same way .
The floo rs should not he o ften wetted , b ut very thoroughlywhen done ; and once a week d ry -rubbed with ho t sand and a
heavy brush , the r ight way o f the boards.
436 Dr. Chase’s Recipes.
The sides o f stairs or passages on which are carpets or floo rcloth, should be washed with sponge instead o f linen o r flannel ,and the edges will not be so iled . Different sponges should bekept for the above two uses ; and those and the brushes shouldbe well washed when done with , and kept in d ry places.
To Scour Boards—Lime, 1 part ; sand, 3 parts ; so ft soap, 2parts. Lay a litt le on the boards with a scrubbing brush,
and
rub thoroughly. R inse wi th clean water and rub d ry . Th iswill keep the boards o f a good co lor , and will also keep awayvermin.
To Clean Varnished Paint —Bo i l a pound o f bran in 1 gallono f water an hour , and wash the paint with the bran water .
To Clean Glass Bott les — Chop up a large potato very fine
and put i t in the bo tt le with some warm water, and shake i t rapidly unt il i t is clean. Some use shot and soda, but the potatois even more eitectual.
To Cleanse Greasy E arthenware.- Stone po ts or jars in which
lard or fat has been kept , and yellow ware pie plates. may be
cleaned by putt ing them in a kettle with ashes or sal so da .
covering them with co ld water , and allowing them to bo ilslowly an hour at least . When bo i led enough , take them o ff
the fire and leave them in the water until i t coo ls.
To Clean Paint —There is a very simp le method to cleanpaint that has become dirty, and i f our housewives shouldadopt i t , i t would save them a great deal o f trouble. Providea plate with some o f the best whit ing to be had , and haveready some clean warm water and a piece o f flannel , which d ipinto the water and squeeze near ly d ry ; then take as much whiting as will adhere to it , apply it to the
'painted surface, whena litt le rubbing will instant ly remove any dirt or grease. A fter
which wash the part well with clean water , rubbing it d rywith a so ft chamo is. Paint thus cleaned looks as well as whenfirst laid on, without injury to the most delicate co lors. I t is
far better than using soap , and does no t require more than halfthe t ime and labo r .
Another simple method is as fo llows : Put a tablespoonfulof aqua ammonia in a quar t o f moderately hot water , dip in a
flannel cloth , and with this merely wipe over the woodwork ;no scrubbing will be necessary.
“
To -Clean So lled R ibbons and Si lks.— A mixture o f alcoho l
and highly rectified benzine is excellent for cleaning ribbonsand silks. I t is applied with a clean sponge. Persons who apply these liquids and mixtures to cleaning silks, etc must b ecareful to do so in an apartment where there is neither fire
nor lamp burning , under the penalty o f an explosion.
To Remove Stains f rom Kid Gloves. - Stains may be removed ,
even f rom the most delicately co lo red gloves, by suspending themfor a day in an atmosphere o f ammonia. Provide a tall glasscylinder , in the bottom o f which place strong aqua ammonia.
Be careful to remove f rom the sides o f the jar any ammoniathat may have been spattered upon them . Suspend the glovesto!
t
hiss
tgpper in the jar . They must not come in contact wi th
e qu
438 Dr . Chase'
s Recipes.
been a guarded secret among the go ld-workers of Germanywho have always obtained a high price for the manufacturedart icle. A lthough a very simple composit ion, i t is undeniablyexcellent. I t is easily and cheaply prepared by disso lving I ron
in Hydrochloric Acid , and treat ing the Protochloride of I ron
thus formed with Liquid Ammonia, as long as a precipitate is
obtained . Co llect the precipitate on a filter , and d ry it (withoutwashing out ) at such a temperature that the adher ing salammoniac shall not be vo lat ilized . The protoxide o f iron precipi
tated at first becomes changed into sesquioxide.
Jewelers' Turkish Cement —Put into a bottle 2 ounces of
isinglass and 1 ounce best Gum Arabic. Cover them with proo fspir it ; cork loosely, and place the bo tt le in a vessel of water ;then bo il i t ti ll a thorough so lut ion is efiected ; then strain for
use.
To Dr ive Fleas and O ther Insects f rom Domest ic Animals.Mix 10 parts benzine, 5 parts common soap and 85 parts of
water. Generally one or two applications are enough.
Soda Water Foam—Beat the whites o f two eggs with 12
fiuld ounces o f water , and disso lve in the liquid 2 ounces o f
white sugar and half a drachm o f Salicylic Acid. Add 2 fluidounces o f this mixture to every pint of syrup.
Lad ies’ Shoe Dressing
E xtract logwood (best ) , 1 ounce.
Bichromate potash. 1 drachm.
Y ellow prussiate po tash , 1 drachm.
Borax , powdered , ounces.
Aqua ammonia, 1 ounce.
Shelac, 8 ounces.
Water, gallon.
D isso lve extract in hot water, heat ing the liquid to nearlya bo ili ng po int . Then ad d the chromate and prussiate o f potash .
A fter a deep blue has developed , add borax ; when disso lved ,add the shellac and ammonia. So lution of logwood must beheated to nearly a bo iling po int before adding salts o f po tash.
Chinese CementO range Shellac, bruised , 4 ounces.
Rect ified Spirits o f W ine , 3 ounces.
Set the mixture in a warm place, frequently shaking it untilthe shellac is disso lved .
Wood naphtha may be subst ituted for the spir its of wine. butthe unpleasant smell o f the naphtha is some object ion.
Diamond CementI singlass, 1 ounce.
Dist illed water . 6 ounces.
Mix and bo il down to 3 ounces.
Rect ified Spirits, ounces.
Bo il for 2 minutes. strain and add , while hot , 35 ounce of ami lky emulsion of ammoniac and 5 drachms o f the t inctureo f g um mast ic.
A Cement for Stopping the Fissures of I ron Vessels—Take2 ounces o f mur iate o f ammonia. 1 ounce o f fiowers o f sulphur.
M iscellaneous Trades Department. 439
and 16 ounces o f cast - iron filings o r turnings ; mix them wellin a mortar and keep the mortar d ry . When the cement iswanted , take 1 part o f this and 20 parts of clean iron filingsor borings ; gr ind them together in a mo rtar ; mix them with
rat
e;to a proper consistence and apply them between the
o n
This answers for fianges o f pipes, etc about steam engines.
Prevent ive of Sea-Sickness—Bo il 2 ounces of opium, 2
drachms extract o f henbane, 10 grains o f mace and 2 ounces o fsoap in 3 pints o f water , fo r half an hour . When co ld , add 1quart o f rect ified spir its, and 3 drachms o f spiri ts of ammonia.
To be used as an embrocat ion.
Preservat ion of Mi lk and Cream— Put the milk into bo ttles,
then place them in a sauce pan with co ld water , and graduallyraise it to the bo iling po int ; take i t from the fire and in.
stantly cork the bottles, then raise the milk once more to the
bo iling po int for half a minute. Finally let the bo ttles coo lin the water in which they were bo iled . Milk thus treated willremain perfect ly good fo r six months. Emigrants. especiallythose having children , will find the above hint adds much to
their comfort during their voyage.
To Keep Worms f rom Fruit — A small quant ity o f sassaf ras
bark placed among any kind o f dried f ruit will keep i t free
from worms for years.
Carbon T racing Paper.—Melt 6 parts o f lard and one o f
yellow wax together , and tr iturate the melted mi xture in a
warmed mortar, with 1 part o f fine lampblack. The meltedmixture must b e added gradually , and the tr iturat ion be thorough . Wh ile st ill in a fluid condit ion, apply with a brush or
otherwise, a thin coat ing to o rdinary tracing paper , and wipeo ff any excess.
To Preserve C ider .— The fo llowing recipe for preserving
cider was tested by a f riend , and found to be all that is claimedfor i t : When the cider in the barrel is in a lively fermentation, ad d as much white sugar as will be equal to $4, or o f a
pound to each gallon of cider (acco rding as the apples are
sweet or sour ) . Let the fermentat ion proceed unt il the liquidhas the taste to suit , then ad d 54 o f an ounce o f sulphite (notsulphate ) o f lime to each gallon o f cider ; shake well ; let i istand 3 days. and bottle fo r use. The sulphite should first b e
disso lved in a quart or so o f older before introducing it into thebarrel o f cider.
Preservat ion of E ggs— E ggs may b e preserved for any length
o f t ime by excluding them from the air . O ne o f the cleanestand easiest methods o f do ing this is to pack them in clean, d rysalt , in barrels o r tubs, and to place them in a coo l and d rysituat ion. An old shipmaster says he has eaten eggs thus preserved that were a year o ld , and that had been some monthsaboard ship , in a t ropical climate, and yet retained all the
peculiar sweetness o f new- laid eggs. Some persons place eggs
which they wish to preserve in a netting. or in a sieve or
cullend er . and immerse them for an instant in a cauldron o fbo iling water before packing away. Somet imes eggs are placed
440 Dr . Chase’s Recipes.
in vessels conta ining milk o r lime, or strong brine, or rubbedover with butter , lard or gum water ; all of which act by ex
clud ing the ai r .
To Preserve Grease.— Bo il all the scraps. rinds and bones in
a weak lye, and the purer grease in clear water . Let the mixture coo l, take off the cake of grease and strain i t . I t is wellto do this occasionally, as you save i t ; for when kept a longt ime impure grease becomes offensive. You must be carefulto d ry o ff all the water before laying i t away in your grease
tub i f you wish to keep i t sweet.To Preserve Flowers.
—Disso lve by agitation and digest ion ,
in a closely stopped bott le, three-quarters o f an ounce o f clear ,
pale gum copal , coarsely powdered and mixed with equal weighto f broken glass, in one pint o f pure sulphuric ether (ethly licether ) . Dip the flowers in this liquid , remove quickly , exposeto the ai r ten minutes, then dip again and expose as before.
Repeat this dipping and drying four or five t imes. Most fiowers thus treated wi ll remain unaltered for some t ime i f not
handled .
Browning and Bronz ing Liquid fo r Gun Barrels.
— Aqua for
t is and sweet spirits nitre, each 55 oz sulphate copper , 2 ozs
water , 30 ozs. ; tincture mur iate iron , 1 os. ; mix.
The Hunter's Secret —The fo llowing secret applies to all
animals, as every animal is attracted by the peculiar odor in a
greater or less degree, but i t is best adapted to land animals,such as foxes, minks, sables, martens, wo lves, bears, wild cats,
etc. Take 55 lb . strained honey, drachm musk, 3 drachmso i l o f lavender , and 4 lb s. o f tallow ; mix the whole thoroughlytogether , and make it into 40 pills,
or balls, and place one o f
these pills under the pan o f each trap when sett ing i t. The
above preparat ion will most wonderfully attract all kinds o f
animals, and trappers and others who use it will b e sure of suc
cess.
To Catch Foxes.—Take o il of amber and beaver 's o i l, each
equal parts, and rub them over the trap before sett ing i t. Setin the usual way .
To Catch Mink.— Take o il o f amber and beaver o il and rub
over the trap. Bait with fish or birds.
Secret A rt of Catching Flsh.— Put the o i l o f rhodium on the
bait , when fishing with a hook , and you will always succeed .
To Cut o r Bo re Glass.—Any hard steel tooth will cut glass
with great facility when kept well wet with camphor disso lvedin turpent ine. A dr ill bow may b e used , or even the hand alone.
A ho le may be readily enlarged by a round file. The ragged
edges of glass vessels may also b e thus easily smoothed by a
flat file. Flat window glass can read ily b e sawed with a watchspring saw by the aid o f this so lution. In short . the most brittle glass can be wrought almost as easily as brass by the use
o f cutting too ls kept constantly wet with camphorated o i l o f
turpentine.
An A lloy that W ill A d here to I ron and Steel .— I t is o ften
desirable to combine iron with brass, and thus obviate the ne
cessity o f using bo lts o r screws for fastening them. The un
442 Dr. Chase’s Recipes.
FAMO US ME DICAL PRE PARAT IO NS AND SUGGEST IO NS
BY THE PUBL ISHE R.
Ayer's Sarsaparilla is said to be compounded as follows
an . ext. sarsapari lla, 3 oz. ; fi . ext. st illingia, 3 os. ; fi. ext. yellowdock , 2 os. ; fi . ext. may apple, 2 oz sugar , 1 oz. ; potassiumiodide, 90 grains ; iron iodide, 10 grains. Mix.
Beef , Wine 4 i ron (Best quality ) .—Lieb ig's (or other ) extractof beef , os. ; ammonio -citrate of iron, 256 grains ; spir its o f
orange , 35 fi . oz distilled water , 155 fl. os. ; sherry wine, suffi
cient to make a pint. Disso lve the beef extract in the wine and
the citrate o f iron in the water ; then mix all together .
Cod Liver O i l Emulsione—Yo lks o f 2 eggs powdered sugar , 0
os. ; ess. oi l almonds. 2 drops ; orange nower water , 2 oz. Mixand ad d an equal bulk o f cod liver o i l. Very excellent.Corns, to
.
Cure—Simple but E ffect ivea—File the corn downclose with a piece of fine sandpaper . I f it grows again, repeall
and it will disappear .
Summer Cho lera Mixturea—O il o f anise seed , 3 drms ; oil 03
juniper , 3 drms o i l of cageput , 3 drms ; ether , 8 d rms ; liquoracid o f Haller , 1 d rm . ; t incture o f cinnamon, 4 oz. Mix. Dow .
10 drops every quarter o f an hour in a tablespoonful o f water.
Catarrh Remed ya—Dr . Sage'
s famous catarrh remedy is saidto be prepared as fo llows : 56 oz. carbo lic acid , 36 oz. camphorand 10 oz. common salt. Disso lve in 4-7 litre water , and injectinto the nostr ils.
Cit rate of Magneslaa—Magnesium carbonate, 4 os. ; citric acid,
8 oz sugar , 12 oz water , 9 pints. Flavor wi th ess. lemon ; d isso lve and filter . Fill bott les immediately, adding to each 30
grains potassium hydrogen carbonate, and cork t ight ly.
To Disinfect a Room After Sickness. ~Burn sulphur in an ironkettle, placing on br icks in a tub of shallow water , after closingcracks in doors and windows, by pasting paper over them. A dda litt le alcohol to the sulphur , and keep the room closed for several hours. (The above is also efilcacious in destroying insectsthat infect the house. ) Hang bed -clothing, etc on a line in theroom to insure thorough fumigation.
Disinfectant fo r Cesspoo ls, Sewers, Sinks, Vaults. E tca—Sulphate o f iron (copperas) dissolved in water , 155 lbs. to the gal.
Spr inkle liberally and o ften. Chloride o f lime can be used to
advantage in cesspoo ls, vaults and similar localit ies.
Feet, Fet id , Lot ion fora—Wash daily in co ld water containingalum. Rub d ry . Bathe once a day with so lution o f permangaunts of potash ,
80 grains to 1 pt. water .
Frostb itea—Rub with pure o il (not ess. ) o f peppermint ; thiswill also prevent chilblains.
Headache Curse—A 10 minim dose of t incture Indian hemptaken 3 t imes daily before attacks. Very good for sick headache, according to the London Lancet .
Headache Cure—A famous prescription used by Dr. W. W.
Publishers' Famous Medical Preparations, E tc. 443
Carpenter : Mur iate o f ammonia, 3 drms. ; acetate o f morphia,1 gram ; citrate of caffein , 30 grains ; aromat ic spir its o f ammonia, 1 d rm. ; elixir of Guarana, 4 oz rose water, 4 oz. Mix ;take dessert spoonfu l every 12 minutes.
Hoscetter's Bitten —The fo llowing is said to be their composi
t ion : Calamus roo t , 1 lb orange peel , 1 lb Peruvian bark , 1
ih. ; gentian root, 1 ih. ; co lombo roo t , 1 lb rhubarb,4 os. ; cinna
mon, 2 oz . ; cloves, 1 os. ; d iluted alcohol , 2 gals; water , 1 galsugar , 1 lb.
Pick Me Up, an Excellent Tonic and Rel ief for Sour Stomach.
E ss. ginger , 10 drops ; aromat ic spir its ammonia, $5 d rm t inct.gent ian drms. ; compound tinct . cardamoms, 3 drms. ; syrup ,45 oz chloro form water sufficient to make up to 2 oz. Mi x and
drink.
Dr. Pierce's Go lden Med ical Discovery .—Said to be made as
tollows : 15 grains honey ; 1 grain extract o f po ison lettuce ; 2grains laudanum ; 100 grains diluted alcoho l (64 per cent ) ; 105
grains water . The above sells forWarner
's Safe Cure (For Bright 's Disease) —I s said to be com
pounded as follows : 4 lbs. smartweed ; bo il 1 hour in 1 gal. so ftwater , adding hot water to replenish quantity. Strain ; ad d
acetate potash , 4 oz sugar , 4 lbs boil again,and add
ii as. wi th oi l wintergreen cut with alcohol.
444 Dr . (5110s Recipes.
PE RFUME RY , TO ILET PRE PARAT IO NS. ETO .
Perfumes. to Ext ract f rom Flowery—This is done by havingsquare frames 3 inches deep with a glass bottom. A layer o f fat(ohve o i l or lard ) 44 inch thick is spread on the glass, and on thisa layer of fiowers, and left from 1 to 3 days. Another method isto lay co tton cloths on wire gauze ; the cloths are soaked with o i l,
and alternate layers o f fiowers and o iled cloths are piled up. The
fiowers are renewed from time to t ime, and a highly perfumedo il is obtained from the cloths, which are put under high pressure. The perfumed o il is then digested in double its weightof pure, deodor ized alcohol for 3 or 4 days, in a tight bott le or
vessel placed in a warm water bath , and agitated frequently .
The alcohol is then decanted into another vessel containing perfumed fat , and the operation repeated 3 or 4 times, when the
alcoho l is thoroughly perfumed and forms a strong extract .
Another Procesa—Macerate the fiowers together with halftheir weight o f blanched almonds in a mortar ; the next daythe mass is put under a powerful press, and the liquid obtainedis left for a week, and then the o il r ising on the surface is de
ranted and filtered.
Attar of Roses, to E xt ract f rom the Flowery —Fi ll a jar with.one leaves ; cover with clear water. Set in the sun for severaldays. The o i l will r ise to the surface and can be gathered withawad of cotton t ied to a st ick. Squeeze into a phial. I t is veryvaluable.
Bay Rum—Bay oi l, 10 drms. ; pimento oil, 1 drm. ; acetic other.3 oz. alcohol, 3 gals ; water , 245 gals. Mix, and after standag 2 weeks filter.
Chapped Lips or Hands, Salve fora—2 oz. white wax ; 1 oz.
4; urmaceti ; 2 oz honey. Melt the wax and spermaceti, add theu uey when hot, then add 4 oz. almond o il gradually. Per fumewith 44 oz. ess. bergamot.Depllato rya—A safe compound , according to Prof . Redwood.
A strong so lution of sulphuret of barium made into a paste withpowdered starch as wanted.
Golden Hairs—To dye hair a golden co lor , use peroxide of
hydrogen, a harmless but most efficient agent.l-ialr Curling Fluid r - Gum arabic, 3 os. ; salts of tartar , os. ;
rosewater , 244 pts. ; orange fiower o il, 6 oz. Co lor with liquidcarmine.
Mo les, to Remove f rom the Skins—Use either of the fo llowing : Croton o il o intment or potassio tartrate o f antimony, madein a paste. Apply thinly to the mole, and cover with str ips of
gummed paper. This produces a pustular eruption and re
moves the mole without leaving a scar.
Rose Lip Salve—4 oz. almond o il ; 1 oz. spermacet i ; 2 oz. wax ;1 oz. alkanet root ; melt in a water bath and mix, digesting thealkanet root four hours. Strain and ad d 36 oz. of utter of roses.
Sozodont—Pottassium carbonate 45 os. ; honey, 4 oz alcoho l,Lon ; water. 10 ca.z oil wintergreen and o i l o f rose sufficient tover.
446 Dr. Chase’s Recipes.
lbs. ; bo il 10 minutes, and dip the goods 44 hour ; then ad d bluevi tro l 1 oz. ; copperas 4 ozs dip again 44 hour ; i f not dark
enough , add more copperas. I t is dark and permanent .5 . W I NE CO LO R.
—For 5 lbs. goods—camwood 2 lbs bo i l15 minutes and dip the goods hour ; bo il again and di p 35hour ; then darken with blue vi trol ozs i f not dark enough ,
ad d copperas oz.
6. MADDE R RE D.-To each lb. o f goods—alum 5 ozs . ; red .
or cream o f tartar 1 os. ; put in the goods and br ing your kettleto a bo il for hour ; then air them and bo il hour longer ;then empty your kettle and fill with clean water , put in bran 1
peck ; make i t milk warm and let it stand unti l the bran rises.
then skim ofi the bran and put in madder ih. ; put in yourgoo ds and heat slowly unt il it bo ils and is done. Wash in strong
suds.
7 . GRE E N—O n Woo l o r Silk, wi th O ak Bark.—Make a
strong yellow dye of yellow oak and hickory bark ,in equal
quantit ies. Add the extract of indigo , or chemic (which see) ,1 tablespoon at a t ime, unt il you get the shade of co lor desired .
O r :
8. GR E E N—With Fust lc.—For each pound o f goods—fust ic,
1 lb with alum ozs. Steep unt il the strength is out , and
soak the goods therein unti l a good yellow is obtained ; then re
move the chips,and ad d extract o f indigo or chemic , 1 table
spoon at a t ime, until the co lor suits.
9. BLUE—Q uick Process.- For 2 lbs. o f goods—alum 5 ozs
cream o f tartar 3 ozs bo i l the goods in this for 1 hour ; thenthrow the goods into warm water , which has more or less o f the
extract o f indigo in i t . according to the depth o f co lor desired ,
and bo il it again unti l i t suits, adding more o f the blue i fneeded . I t is quick and permanent .
10. STO CKING Y ARN , O R WO O L TO CO LO R—Between a
Blue and Purple.—For 5 lbs. o f woo l bichromate o f potash 1
oz alum 2 ozs disso lve them and bring the water to a b o i l ,putt ing in the woo l and bo iling 1 hour ; then throw away thed ye and make another d ye with logwood chips, 1 lb o r ex
tract o f logwood 254 ozs and bo il 1 hour. This also wo rksvery prett ily on silk .
N . B.—Whenever you make a d ye with logwood chi ps e ither
bo il the chips 55 hour and pour o ff the dye, or tie up the chipsin a bag and bo il with the woo l o r other goods, or take 234 o zs.
o f the extract in place o f 1 lb. of the chips ; is less t roubleand generally the better plan. In the above receipe the mo relogwoo d that is used the darker will be the shade.
11 . SCARLET, W iT i-l CO CH IN EAL—For Yarn o r C lo theFo r 1 1h. O f goods—cream o f tartar oz. ; cochineal, we ll pulver ized , 36 oz mur iate o f t in ozs then bo il up the d yeand enter the goods ; work them briskly for 10 or 15 minutes.
after which bo il 145 hours. st irring the goods slowly while bo ilins. wash in clear water and d ry in the shade.
12. PlNK.- For 3 lbs. o f goods—alum 3 ozs bo il and dip thegoods 1 hour ; then add , to the d ye, cream o f tartar 4 ozs. ;
Coloring Department. 447
cochineal,well pulverized , 1 os. ; bo il well and d ip the goods
while bo i ling, unt il the co lor suits.
13 . O RANGE F -For 5 lbs. goods—muriate of tin 6 tablespoons ; argal 4 ozs. ; bo il and dip 1 hour ; then add , to the dye,
fustic 254 lbs bo il 10 minutes, and dip 15 hour , and add , again ,
to the d ye, madder 1 tea cup ; dip again 15 hour .
N . B.— Cochineal in place of madder makes a much br ighter
co lor , which should be added in small quantit ies unt il pleased .
A bout 2 ozs.
14. LAC RE D.—For 5 lbs. goods—argal 10 ozs bo il a few
minutes ; then mix fine ground lac, 1 lb with mur iate of t in , 146lbs.
,and let them stand for 2 or 3 hours ; then add half o f the
lac to the argal d ye, and dip hour ; then add the balance o f the lac and dip again 1 hour ; keep the dye at a bo ilingheat , unt i l the last half hour , when the dye man be coo led o ff .
15 . PURPLE .
— For 5 lbs. goods—cream o f tartar , 4 ozs. ;
alum 6 ozs. ; cochineal, well pulver ized, 2 ozs. ; mur iate of tin
tea cup. Bo i l the cream o f tartar , alum and t in ,15 minutes
then put in the cochineal and bo il 5 minutes ; dip the goods 2hours ; then make a new d ye with alum 4 ozs. ; Brazil wood 6ozs logwood , 14 ozs. ; muriate o f tin, 1 teacup
,with a little
chemic ; work again unt il pleased .
16. SILVE R DRAB—n nn—For 5 lbs. goods—alum 1 smal lteaspoon , and logwood about the same amount ; bo il well together , then dip the good s 1 hour ; i f not dark enough , add in
equal quant it ies alum and logwood , unt il suited .
17 . SLAT E , O N WO O LE N O R CO TTO N—W ith Beach Bark.
— bo il the bark in an iron ket tle,skim out the chips after i t has
bo iled sumciently , and then add copperas to set the d ye. I f you
wish it very dark ad d more copperas. This is excellent forstockings.
18. EXTRACT QF iNDlGO O R CHE MlC—To Make.—Fo t
good chemic o r extract o f indigo , take o il o f vi tro l 45 lb and stir
into i t ind igo , finely ground , 2 ozs continuing the st irr ing at
first for $5 hour ; now cover over , and stir 3 or 4 t imes daily for2 or 3 days ; then put in a crumb o f salaratus and st ir i t up, and
i f i t foams, put in more and st ir , and add as long as it foams ;the saleratus neutralizes any excess o f acid ; then put into a
glass vessel and co rk up t ight . I t improves b y standing. Driig
gists keep this prepared .
19. WO O L—To C leanse—Make a liquid o f water 3 partsand ur ine 1 part ; heat i t as hot as you can bear the hand in ;then put in the woo l , a litt le at a t ime, so as no t to have it:
crowd ; let it remain in for 15 minutes ; take i t out over a.
basket to drain ; then r inse in runn ing water , aud spread it out
to d ry ; thus proceed in the same liquor ; when i t gets reduced.fill it up,
in the same propo rtions, keeping i t at hand b eat ,all the time, not using any soap.
20. DARK CO LO RS—To E xt ract and insert Light —Thisrecipe is. calculated for carpet rags. I n the first place let therags be washed clean—the black or brown rags can be co loredred . or purple, at the option of the dyer ; to do this, take, for
448 Dr. Chase’s Recipes.
every 5 lbs. black or brown rags mur iate of tin 44 lb and the
lac 45 ih. ; mixed with the same, as for the lac red ; dip thegoods in this d ye 2 hours, bo i ling 15 o f the t ime, i f not red
enough add more t in and lac. The goods can then be made a
purple, by adding a litt le logwood ; be careful and not get in
but a very small handful, as more can be added i f not enough .
Whi te rags make a beaut iful appearance in a carpet , by tyingthem in the skein and co lor ing them red , green or purple ; grayrags will take a very good green
—the co loring will be in pro
port ion to the darkness of the mix.
DURABLE CO LO RS O N CO TT O N.
1 . BLACK.—I~‘or 5 lbs. goods— sumac, wood and bark to
gether , 3 lbs bo il hour and let the goods steep 12 hours ;then dip in lime water 54 hour ; then take out the good s and let
them drip an hour ; now add to the sumac liquo r , copperas 8
ozs and dip another hour ; then run them through the tub o f
lime water again for 15 minutes ; now make a new dye withlogwood 245 lbs. , by bo iling 1 hour and dip again 3 hours ; nowad d b i -chromate of po tash 2 ozs to the logwood dye, and dip1 hour . Wash in clear co ld water and d ry in the shade. Y ou
may say this is do ing too much. You canno t get a permanentblock on cotton with less labor .
2. SKY BLUE —For 3 lbs. goods—blue vi tro l 4 ozs bo il afew minutes ; then dip the goods 3 hours, af ter which pass themthrough strong lime water . You can make this co lor a beaut i fulb rowr
l
i
I
by putting the goods through a so lution o f prussiate o f
potas
3. LIME WATE R, AND STRO NG LIME WAT E R—Fo r co l
or inge—Lime water is made by putt ing lime stone 1 lb and
strong lime water 144 lbs. into a pail o f water , slacking, st irringand lett ing it stand until i t becomes clear , then turn into a tub
o f water , in which dip the goods.
4. BLUE , O N CO TTO N O R LIN E N—W ith Dogwood F - In all
cases, i f new, they should be bo iled in a strong soap suds o r
weak lye and r insed clean ; then fo r cotton 5 lbs. or linen 3 lbstake b i -chromate o f po tash 44, lb . ; put in the goods and dip 2hours, then take out , r inse ; make a dye with logwood 4 lb s.
dip in this 1 hour , ai r , and let stand in the dye 3 or 4 hours ,
or ti ll the d ye is almost co ld , wash out and d ry .
5. BLUE O N CO TTO N—Without Logwood f—For 5 lbs. o f
rags—copperas 4 ozs. ; boil and dip 15 minutes ; then dip in
strong suds, and back to the d ye 2 or 3 times ; then make a d ye
with prussiate o f potash 1 oz o i l o f vi tro l 6 tablespoons ; bo i l30 minutes and r inse ; then d ry .
6. GR E E N f—I f the co tton is new, bo il in weak lye or strong
suds ; then wash and d ry ; give the cotton a dip in the homemade blue dye tub unt il blue enough is obtained to make the
green as dark as required , take out , d ry ,and r inse the goods a
litt le ; then make a d ye with fust ic 94 lb logwood 3 ozs. to
each lb . o f goods, by bo iling the dye 1 hour ; when coo led so as
450 Dr . Chase’s Recipes.
add muriate of t in $5 teacup , st irring well ; then put in the
goods and st ir them round, and i t will d ye a deep yellow in from5 to 15 minutes, acco rding to the strength o f the bark ; take out
the goods, r inse and d ry immediately.
N. B.—For a green add to the above dye extract o f indigo
or chemic 1 tablespoon only,
at a t ime, and work the goods 5minutes
,and ai r ; i f not sufilciently dark, use the same amount
o f chemic as before, and work again unt il i t suits.
3. MULBE RRY f—For 1 lb. of silk—alum 4 ozs d ip 1 hour ;wash out , and make a dye with Brazil wood 1 oz and logwood44 oz . by bo iling together ; dip in this hour ; then ad d mo reBrazil wood and logwood , in equal proport ions, unt il the co loris dark enough.
4. BLACK.—Make a weak dye as you would for black on
woo lens ; work the goods in b i -chromate o f potash at a littlebelow bo iling heat , then dip in the logwood in the same way ;i f co lored in the blue vi trol dye, use about the same heat.
5 . SPO TS—To Remove and Prevent When Co lo ring Black
on Si lk o r Woo len.—N . B.
— In dyeing silk or woo len goods, i fthey should become rusty or spo tted
,all that is necessary is to
make a weak lye, and have i t scalding hot , and put your goodsin for 15 m inutes ; or throw some ashes into your d ye and run
your goods in i t 5 minutes, and they will come out a jet blackand an even co lor . I will warrant it .— Storms.
The reason that spo ts o f brown or rust , as i t is generallycalled , appear on black cloths, is that these parts take the co lorfaster than the other parts, but I have no doubt Mr . Sto rmsplan will remove them , fo r he regretted much to make public theinformat ion
,which, he says, is not generally known. And i f the
precaut ion, given in our leading remarks on co lor ing, are heeded ,
there will be but very litt le danger of spott ing at all.
6. L IGHT CHE MIC BLUE —For co ld water 1 gal d isso lvealum 45 tab lespoon in ho t water 1 teacup and add to i t ; thenadd chemic 1 teacup at a t ime, to o b tain the desired co lorthe more chemic that is used , the darker will b e the co lor .
7 . PURPLE — For 1 lb . o f silk— having first obtained a lightblue by d ipping in the home-made blue d ye tub and dr ied , dipin alum 4 ozs to sumcient water to cover
,when a little warm ;
i f the co lor is no t full enough ad d a litt le chemic.
6. Y E LLO W .— For 1 lb . o f silk—alum 3 ozs sugar o f lead
94 ozs. ; immerse the goods in the so lut ion over night ; take out ,
d rain , and make a new d ye with fustic 1 lb dip unt il the re
quired co lor is obtained .
N . B.—The yellow or green , for woo l , works equally well on
silk .
9. O RANGE —Take anotta and soda and ad d in equal quantit ies, according to the amount of go o ds and darkness of the
co lor wanted : Say 1 oz. o f each to each pound of silk, and re
peat as desired .
10. CR IMSO N .—For 1 lb . o f silk—alum 3 ozs. ; dip at hand
heat 1 hour ; take out and drain , while making a new dye,by
bo iling 10 minutes, cochineal 3 ozs: bruised nutgalls 2 ozs. ;
Coloring Department. 451
and cream of tartar 54, oz in one pai l of water when a litt lecoo l , begin to dip , raising the heat to a bo il, cont inuing to d ip1 hour ; wash and d ry .
11 . C i NNAMO N O R BRO WN O N CO TTO N AND SILK—Bya New Process—Very Beaut iful. —Give the goods as much co lor ,from a so lution of blue vi trol 2 ozs. , to water 1 gal. as i t willtake up in dipping 15 minutes ; then run it through lime water ;this will make a beautiful sky blue, of much durability ; i t hasnow to be run through a so lut ion o f prussiate of potash 1 oz
to water l gal.
APPENDIX TO COLORING DEPARTMENT.
Pansy for Silk Garments (V I/4 —Dye at 167 degreesFahrenheit.
Having first washed the arti cle well in a heck o f oz. curdsoap and so lut ion of aniline vio let , more o r less, acco rding to
shade.
Light Brown or Silk Garments (l7 i/4 ca p—Wash for fifteen
minutes in a clear'
beck made up with 194 ozs. genuine certch ;lift and enter in a fresh beck at the same heat , with 94 oz.
chromate of potash , and wo rk in this for a quarter o f an hour ;r inse and d ye up at 167 degrees Fahrenheit , with a litt le Vesuvinand Magenta. Vesuvin should predominate for yellowish tonesand Magenta for red ones.
Dye ing.— 1 . Pour a litt le so lut ion o f indigo in Sulphur ic
Acid into a glass o f water and ad d about an equal quant ity o f
so lut ion o f Carbonate of Potash. I f a piece of white cloth be
d ipped in this mix ture i t will come out a blue. I f a piece o f
yellow cloth be dipped in i t will become a green, or a red will beconverted to a purple. A slip o f blue litmus paper immersed init will immediately become red .
2. I f a l itt le fust ic , quercitron bark or other dye be boiled inwater the co lor ing matter will be extracted and a co lored so lut ion formed. O n adding a small quantity of disso lved alum to
this decoct ion the alum ina o r base o f the salt will attract theco loring matter , forming an inso luble compound, which in a
short t ime will subside and may easily be separated .
3 . Bo il a litt le cochineal in water , with a grain or two o f
Cream o f Tartar (Supertartrate o f Potash ) , and a dull kind o f
crimson will be formed . By the add it ion of a few drops of N itroMuriate o f t in the co lor ing matter will be precipitated of a beaut iful scar let . This and some of the former instances will give a
to lerable co rrect idea o f the general process of dyeing woo lencloths.
4. I f a few strips o f dyed linen cloth o f d ifierent co lors bedipped into a phial o f O xymuriat ic acid the co lors will bequickly discharged ; for there are few co lors that can resist theenerget ic effect o f this acid . This exper iment may be cgnsideredas a complete example o f the process o f bleaching co lored goods.
5 . Having found a piece o f blue linen cloth that will bleachin O xygenised Mur iatic Acid , dip the t ip o f the finger in a so lut ion o f Mur iate of Tin and press i t while wet with the so lutionupon a strip o f this cloth . A fter an interval of a few minutesimmerse the cloth in a phial of liquid O xymur iat ic Acid and
when i t has remained in i t the usual t ime i t will be found thatthe spot which was previously wet with the Muriate of Tin has
454 Dr . Chase’s Recipes.
given for fiesh co lor, except that the goods must be passedthrough diluted muriate o f t in .
To Dye Silk, Woo l or Wo rsted a Beaut iful Mauve.—Water,
1 gal. sulphuric acid , 45 oz. Mix and heat to bo iling po int.For a very light mauve, ad d one teaspoonful imperial vio let
liquor ; bo il the same amount o f mater ial , as stated under Ma
genta, about °10 minutes. R inse in co ld water . I f the co lorbe too deep use a little soap in rinsing, using warm water.
To Dye Silk, Wo rsted o r Cotton a Plum Co lon—Water , 1 gal. ;sulphur ic acid , 1 dr . ; Glauber salts in crystals, 1 oz vio letliquor , 4 d rs. ; magenta liquor , 2 d rs. Bo ll the articles about 10minutes.
Crimson for Worsted o r Week—Water , 3 gals. ; paste cochineal, 1 os. ; cream o f tartar
,1 oz nitrate o f tin, 4 fire. Bo il the
goods in this one hour . Wash first in co ld water , then in another
vessel with 3 gals. warm water with a cupful of ammonia, thewho le well mixed . Put in the go ods and wo rk well for 15 min~
utes. For a blue shade add more ammonia. Then wash out.
To Dye Silk a Flesh Co lon— Bo iling water , 1 gal. ; white soap.
1 oz pear l ash, 1 oz. ; mix well , then ad d annatto liquor, 96 oz.
Put the silk through several t imes and proport ion the liquort ill you obtain the required shade.
Black Dye fo r Wo rsted o r Weo len.—Bichromate o f potash ,
44 oz water , 3 gals. Dissolve the bichromate o f potash in the
water and bo il the goods in this 40 minutes and wash out in
co ld water ; then take water , 3 gals. ; logwood , 9 ozs fustic,
3 ozs. ; double o i l o f vitr io l , 2 drops. Bo il the goods 40 minutes.
wash out in co ld water . This will dye from 1 to 2 pounds o f
clo th, or a lady'
s dress, i f o f a dark co lor or brown, claret , etc.
imperial Blue fo r Si lk, Woo l and Wo rsted .—Water. 1 gal
sulphur ic acid , oz imper ial blue, 4 d rs mix. Immerse thesilk , worsted or woo l and bo il 10 minutes ; wash in a weak so lut ion of soap lather .
Logwood and ind igo Blue Dye fo r C loth.—Take 100 pounds o f
cloth and co lor i t by first dipping i t in the vat o f indigo blue a
couple o f times, rinse it well and bo il in the following so lut ion :A lum , 20 lbs. half refined tartar , 2 lbs mordant , 5 lbs. Bo ilfor two hours. Take out and coo l o ff to 170 degrees Fahrenheitbefore enter ing ; handle well over a reli ; let it bo il for half anhour , then take i t out , coo l and rinse This is a very fine blue.
To Fix Dyes.—Gelatine , 20 ozs bichromate of po tash , 3 ozs.
Disso lve the gelat ine in water before add ing the potash . The
work is done in a dark room . The co lor ing matter is next
added and the goods submitted thereto ; af ter which they are
exposed to the action o f l ight ; the pigment thus becomes ia
so luble in the water and the co lor is fast .Scar let Dye with Cochlneal.—Cream of tartar , 25 ozs. ; cochi
neal, pulverized , 1244 ozs muriate o f tin or scarlet spir it , 8 lbs.
Bo il the d ye, enter the goods, work them well for 15 minutes,
then bo ll them 145 hours, slowly agitat ing the goods while bo iling ; wash in clean water and d ry out o f the sun.
The above is calculated for 50 pounds o f woo l yarn .
To Dye a Light Sliver Drab .— Fo r 50 pounds o f goods use, log
Publisher ’
s Append ix to Color ing Department. 455
wood , ih. ; alum , 54 lb . Bo i l well, enter the goods and dipthem for one hour . Grade the co lor to any desired shade byusing equal parts o f logwood and alum.
Chrome Black for Woo l.— For 40 pounds of goods use , bluevitr io l, 3 lbs. Bo il it a short t ime, then dip the woo l o r fabr icthree-quarters o f an hour , airing frequently ; take out the goodsand make a dye with logwood , 24 lbs. Bo il one-half hour , dipthree-quarters of an hour , ai r the goods and dip one-quarter o f
an hour longer ; wash in strong soapsuds. A good , fast co lor .
To Dye St raw Bonnets.—Ground saunders, , 144 lbs ground
curcuma, 2 lbs. powdered nut galls, 94 lb logwood (rasped ) ,1-10 lb. Bo il the straw goods with the above in a large kett le(so as not to crowd ) fo r 2 hours, then withdraw the hats, r inseand let them remain over night in a bath o f nitrate o f 4 degreesBaume,
when they are washed . The above preparat ion is suffi
cient for 25 bonnets.
Anil ine Red .— E nclose the ani line in a small muslin bag ;
have a ket tle (t in o r brass) filled with moderately ho t waterand rub the substance out . Then immerse the goood s to be
co lo red and in a short time they are done. I t improves the co lorto wr ing the goods out o f strong soapsuds before putt ing themin the d ye. This is a permanent co lo r on woo l or silk.
To Dye Si lk, Woo l o r Wo rsted Magenta Co lon—Water , 180
degrees Fahrenheit , 1 gal. ; magenta liquo r , 4 d rs. ; stir i t up well .The above dye may be intensified very easily by using more
o r less o f the magenta liquor .
Brown on Co tton.-C atechu , 1 1b ° verd igris, 4 oz. ; sai
ammoniac, 5 ozs.
Brown on Woo l o r Silk.— Infusion or decoct ion o f walnut
peels dyes woo l and silk a brown co lor , which is brightened byalum. Horse chestnut peels also impart a brown co lor ; a mo rd ent of mur iate o f tin turns i t on the bronze and sugar o f leadthe reddish brown . Take three t imes through an o ld so da beck.
R inse when the dyeing is complete .
B i lliard Green on C loth (110 pounds) .—Disso lve in water ,
alum , 16 lbs. 6 ozs bo i l in i t fustic , 22 lbs and ad d ext ract o f
indigo , 5 lbs. 7 ozs.
The co lor most in favor at the present t ime is caroubier ,which seems to comb ine the red cardinal and yellow-brown. I t
is easily obtained on woo l in a bath of fuchsine, with the addit ion o f a very small quant ity of aniline maroon, or by a mixtureo f orchil with redwood and a litt le fust ic added, i t is easy to produce this shade.
o ine is now being largely subst ituted for cochineal in the
dyeing o f woo l . A beaut iful br ight scarlet may be obtained byusing the fo llowing : To 10 lbs. o f woo l 3 ozs. o f eoxine and 8
ozs. o f alum ; take through co ld water and work for 30 minutes ina heck o f sumac, 354 lbs at 190 degrees Fahrenheit ; then dye in a
co ld beck with magenta,144 ozs. ; take out , add to the beck alum ,
844 ozs., and the decoct ion o f logwood , 2541b s. E nter again,
work in a co ld beck ; lift and ad d , according to shade, from $4to 194 ozs. chromate of potash ; t e-enter and work. The co lor isnow complete.
456 Dr . Chase’s Recipes.
Fast Black on Woo len (11 pounds) .— Bo il for one hour withchromate of potash , 454 ozs prepared tartar , 454 ozs finelyground ; r inse immediately and let coo l in the liquor and dye
with logwood , 654 lbs adding a li tt le fust ic, accord ing to shade ,
and logwood , 7 ozs. Bo il for three-
quarters o f an hour . A fter
dyeing, drain and take the yarns four t imes through the pre
pared beck ; rince, and then lime, 17 54 oz r inse slight ly , and
work in a co ld heck o f chromate o f potash, 17 54 ozs sulphuricacid, 17 54 ozs for a quarter o f an hour ; redden in a bo i led beckwi th lime, 854 ozs wo rking for three minutes and rinsing. I f aredder shade is required top in fresh co ld water , with magenta,
54 oz.
Rose on Linen (11 pounds) .—Wo rk in a bo iling beck o f
tannin, 7 ozs. ; curd soap , 354 ozs ad d to the water the so lut iono f tin crystals, 354 ozs. , and d ye with 54 to 54 oz. saifranine at
110 Fahrenheit .Claret on Cotton Y arns (11 pounds) . —Make up a heck with
prepared catechu, 17 54 ozs and work the prepared yarn in i t
for one hour ; wr ing and steep for half an hour in a hot beck of
chromate potash , 654 ozs.
Dark Cannelle.— Fo r 100 pounds bleached cotton : Catechu ,
15 lbs blue vitriol , 6 lbs. ; bichromate, 1 lb. Work as in yellowcannelle and finish in a bo iling bath o f sal soda, 4 lbs.
Go ld Yellow on Linen (11 pounds) .— Steep for three hours
in a bo iling heck o f Tannin. 17 54 ounces. And dye in a freshco ld beck with Aniline O range , 354 ounces. O therwise knownas Phosphine.
Carmelite O live.— Fo r 100 pounds bleached cotton : Catechu ,
15 pounds ; Blue Vitrol, 4 pounds ; Bi chromate, 1 pound .
Work same as Y ellow Cannelle and finish with Quercitron,
10 pounds ; Pyro l ignite o f I ron, 1 goblet .
Tete de Negre.—For 100 pounds bleached cotton : Catechu ,
5 pounds ; A lum, 2 pounds ; Blue Vi tro l, 1 pound ; Bichromate ,
2 pounds.
Work as in Yellow Cannelle, and finish with : Red Sanders,
40 pounds ; Pyro lignite of I ron , 1 goblet .
Fo r each 25 pounds o f cotton .
No regular ity in the change o f pitch o f the saturated gy psumbars, in comparison wi th the d ry bars, is here recognizable. A
compar ison o f the condit ion o f each bar , when i t has taken
up liquid , shows a change o f the modus o f elast icity to a certaindegree,
which is only different for different liquids set overagainst each o ther .
Y ellow Cannelle.— For 100 pounds bleached cotton : Catechu,
10 pounds ; Blue Vi trol, 4 pounds ; Bichromate. 54 pound .
Pass first through the Catechu , and wring ; then pass throughthe Bichromate, and wash . R epeat the passes, and wash . Fin
ish with Quercitron Bark , 10 pounds.
Garranc ine Red on Cotton (11 pounds) .—Prepare right at a
bo il with 2 pound s 3 ounces Sumach . Dry and enter in a becko f red liquor at 70
°Baume , where it is left fo r 6 hours,
withfrequent turning. Take out and soak well in a fresh hot heck
o f 17 54 ounces E lutr iated Chalk and 2 pounds 3 ounces of cow
458 Dr . Chase’
s Recipes.
Catechu. Pour the so lut ion into water at 100°Fahrenheit, anddisso lve therein 154 ounces Blue Vitri o l. Wet out the Jute in
water at 100°Fahrenheit , enter in the Catechu beck , and work
for half an hour . Take out , and ad d the so lut ion o f 154 ounces
Chromate o f Po tash . Re-enter work to shade, rinse and d ry .
Gray on Jute (11 pounds) .
- Bo ll 17 54 ounces Sumach in
water , and steep the Jute for an hour in the liquid . Take out ,
d isso lve 17 54 ounces o f Copperas E nter the goods, and d ryto shade. I f a blue gray is required , make up a fresh beck at 77
°
wi th the so lut ion o f 17 54 ounces A lum , and 54 ounce E xtract
o f Ind igo , and a very lit tle so lution o f Magenta ; enter the
goods and d ry to shade.
Dressings fo r White Shi rt ings.—For 17 5 pints o f dressing,
take 11 pounds o f Wheat Starch , 2 pounds 3 ounces Stearine ,
and 6 pounds 9 ounces China Clay. Bo il up together and applyho t , and d ry on the cylinder .
Pansy on Jute (11 pounds) .—Wet out perfect ly in water at
100°Fahrenheit ; lift and ad d 54 ounce, o r a litt le more. accord
ing to shade o f So luble Vio let , previously d isso lved and filtered .
E nter , give 5 turns,and d ry . Re-enter , give 5 turns and d ry .
C r imson on Jute (11 pounds) .—Wet out as before, and d ry
wi th 154 ounce to 54 ounce o f Magenta.
Bismarck on Jute (11 pounds) .—Wet out and d ry with 14ounce to 1 ounce Vesuvin.
Blue on Silk Garments (17K, ounces) .—Wash and work fora quarter o f an hour in a bo iling kettle, 54 ounce N icho lsonBlue and 354 ounces Borax . Lift . drain and take through a
co ld heck o f 354 ounces o f Sulphur ic Acid .
Sliver Gray on Si lk Garments (V IA ounces) .—Make up the
kettle with ounces O rchil , 1 ounce Turmer ic, 1 ounce Sul
phur ic Acid , 54 ounce Vio let Lake , and 54 ounce Magenta, and
dye at a bo il.Brown o r Woo len P iece Goods.
—Bo il for 1 hour with 2
pounds 3 ounces Chromate o f Potash . and the same weighto f A rgo] . Let coo l in the flat , and dye at a bo il for one hour ,
with 44 pounds o f Fust ic,11 pounds Madder and 11 pounds Cam
wood . Take out,and dissolve in the heck. 2 pounds 3 ounces
Copperas, and 17 54 ounces Blue Vi tr io l . Re-enter. and bo il foran hour longer.
Weights and Measures
The following tables of weights and measures will be founduseful in connect ion with the recipes in this book. They havebeen worked out carefully and are suitable for household andbusiness purposes.
TABLE FO R MAK I NG
1 : 1000 1 tesan. to gallon
1 : 500 2 teasp. to gal lon1 : 200 5 teasp. to gallon1 : 100 254 teasp. to quar t1 : 50 5 teasp. to quar t1 : 25 254 tablesp. to quart1 : 20 3 tab lesp. to quart1 : 10 6 tab lesp. to quart
of 1% 15 drops to quar tof 1% . 30 drops to quar tof 1% teasp. to quart
1 154 teasp. to pint2% 254 teasp. to pint4% 5 teasp. to pint5% 1 54 tab lesp. to pint10% 3 tab lesp. to pint
WE I GHT O F WATE R .
1 teaspoon 54 ounce
1 tablespoon 54 ounce
1 bast ing spoon 2 ounces
1 gill 4 ounces
1 pint t 16 ounces
1 quar t 32 ounces
LO NG ME ASUR E
12 inches3 feet
feet
320 rods
0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0
amPLE DR Y ME ASUR E .
1 teaspoon 4 saltspoons
1 tablespoon 3 teaspoons1 cup 12 tablespoons1 cup . 8 tablespoons, heaping
TR O Y WE I GHT .
24 grains 1 pennyweight20 pennyweights 1 ounce
12 ounces 1 poundSQUAR E M E ASUR E .
144 sq. inches 1 sq. foot
9 sq. feet 1 sq . yard3054 sq. yards 1 sq. rod
27254 sq. feet 1 sq. rod
160 sq. rods acre
640 acres sq. mi le
SIMPLE moon) ME ASUR E .
1 saltspoon 10 drops1 teaspoon 4 saltSpoons1 tablespoon 4 teaspoons1 bast ing spoon 4 tablespoons1 gi ll 2 bast ing spoons1 cup 2 gills1 pint 2 cups1 quart 2 pints1 gallon 4 quarts
CO MPARATI VE WE I GHTSAND ME ASUR E S.
1 drop equals 1 minim60 drops equals 1 dram4 teaspoons equal 54 ounce
2 tablespoons equal . . 1 ounce
1 wine glass equals 2 ounces
1 teacup equals 5 ounces
1 tumbler ful equals 54 pint
460 Dr . Chase’
s Recipes.
TABLE O F HO USE HO LD WE I GHTS AND ME ASUR E S.
Bread Crumbs 1 tumbler ful ozs.
Butter l tab lesp. (heaping )Butter , co ld l tumblerfulButter , warm 1 tumbler fulButter , co ld Sizeof an eggButter , warm 1 qt.
Co ffee (ground ) 1 tumbler ful1 tablesp. (heaping )
Corn Meal 1 tumblerful, levelCorn Meal 1 qt.
Currants 1 tumbler fulDates 1 tumblerfulE ggs, White o f one, aboutE ggs, Yo lk of one, aboutE ggs, usual size, 9 to the pound .
E ggs. large size, 8 to the pound .
Figs 1 tumblerful 8 ozs.
Flour 1 teasp. (heaping ) 54 oz.
Flour 1 tab lesp. (heaping ) . 1 oz.
Flour 2 tab lesp. ( level ) oz.
Flour 1 tumblerful 4 ozs.
Flour 1 tumbler ful (heaping ) . .6 ozs.
Flour 4 tumbler fuls 1 lb.
Flour 4 tumbler fuls 1 qt.
Flour , sif ted 1 qt lb.
la rd l labisap . rounded 1 oz.
Lard Size of an egg 2 o .zs
Lard 2 tumblerfuls 1 lb.
Lard , melted l tumbler ful 7 oss.
Lard , so ft 1 qt . 1 lb.
Meat , chopped 1 tumbler ful 8 ozs.
Milk 1 tab lesp. 54 oz.
Mi lk 54 pint one
1 qt. 1 lb.
Mo lasses 1 tumblerful 12 ozs.
Nutmegs, five or six 1 oz.
Prunes 1 tumbler ful 54 lb.
Raisins 1 tumbler ful 54 lb.
Raisins, seeded 1 tumblerful (heaping ) . 54 lb.
R ice 1 tablesp. (heaping ) 54 oz.
R ice 1 tumblerful lb.
Salt 1 tumbler ful ( level ) 654Salt 1 tumblerful (heaping ) 7
Salt 1 teasp. (heaping ) 54 oz.
3 3 80 1 tab lesp. (heaping ) 1 oz.
8880 1 tumbler ful 8 oz.
3 9 1008. ground l tab lesp. (heaping ) 54 oz.
Sugar , brown l tab lesp. (heaping) 1Sugar , brown 1 tumblerful (heaping ) 56 1h
.
Sugar, brown tumblerfuls (heaping) . . 1 lb.Sugar. granulated . 1 tab lesp. heaping ) " as.
Dr . Chase’
s Recipes.
iNT E RE ST TABLE .
Six Per Cent .
I nterest Tables and E xplanations. 463
INTEREST TABLE .
Seven Per Cent.
Dr. Chase’s Recipes.
iNTE REST TABLE .
E ight Per Cent .
Dr. Chase’s Recipes.
iNTE REST TABLE .
Ten Per Cent .
0
0
1
1
1
1
2
2
2
3
3
3
3
4
4
4
4
5
5
5
6
6
6
6
7
7
7
8
8
8
8
7
5
3
2
0
8
7
5
3
2
0
1
1
2
3
4
5
5
6
7
8
9
0
3
L
9
0
1
1
1
1
2
2
2
2
3
3
3
3
4
4
4
4
5
5
5
5
6
6
6
6
7
7
7
7
8
5
3
0
8
5
3
0
8
5
3
0
3
1
2
3
3
4
5
6
6
7
8
9
3.
1
2
2
3
4
4
5
6
6
7
8
7
0
0
1
1
1
1
1
2
2
2
2
2
3
3
3
3
3
4
4
4
4
4
4
5
5
5
5
5
6
6
2
8
3
9
5
1
7
3
8
4
0
av
1
1
2
2
3
4
4
5
5
6
7
PO ULTRY.
Breeds the Most Popular.— The profits of poultry keeping be.
ing der ived pr incipally from two sources— the sale o f eggs
and o f poultry , mostly chickens, in market , the quest ion o f
b reed is an impo rtant one . For eggs i t would seem that , withproper attent ion and care, the non-sitters are preferable ; butsome o f the varieties o f non-sitters are not hardy, and the
extra attent ion such fowls require may be greater in cost thanthe enhanced value o f their production. Fowls have been classined , not only in respect to their qualit ies of flesh and as
layers, but also with a view to o ther characterist ics. The fo l
lowing classificat ion, based on the statement o f an exper iencedpoultry firm in New Y o rk , is approved by Tegetmeier :
1. Hard iness. Hardy— Brahmas, H oudans, Hamburgs, CreveCoeurs, Spanish and Leghorns. Delicate—La Fleche. Po landsand Bantams.
2 . Quietude. Domest ic and Quiet— Brahmas and Cochins.
Mo re Vivacious— Spanish , Leghorns and Dorkings. ActiveI—lamharge and Games.
3. Size o f Bi rds. Large—Brahmas, Cochins, La Fleche.
Houdans, Creve Cceurs and Do rkings. Medium— Po land , Spanish, Legho rns and Games. Small— Hamburgs and Sultans.
D iminut ive—Bantams and Silkies.
4 . Size of E ggs. Layers o f Large E ggs, averaging about7 to a pound— La Fleche. Houdans, Creve Coeurs and BlackSpanish . Layers o f medium eggs, averaging 8 to 9 a poundLeghorns, Cochins, Brahmas, Po lands, Do rkings. Games and
Sultans. Layers o f small eggs, averaging 9 to 10 to a poundHamburgs.
5 . Number of E ggs. Great layers—Hamburgs, Spanish ,
Leghorns and Po lands.
6. Incubat ion. Good sitters.—Cochins, Brahmas, Dorkings
and Games. Non-sitters—Houdans, Creve Caeurs, La Fleche.
Spanish , Po lands, Hamburgs and Leghorns.
7 . Valuable fo r Flesh. True table birds—La Fleche. Hou
dans, Creve Cmurs and Do rkings. Flesh less juicy—Cochinsand Brahmas.
8. Fo r E ggs and Chickens, which are generally equally desired , from fowls usually kept on farms, the test imony pre
ponderates greatly in favor o f the Brahmas ; for ,in addit ion to
being good flesh fowls, both as to weight and quality , theyare good winter , and may be considered at least fair summerlayers ; they are quiet, hardy and come ear ly to matur ity.
O ther breeds, considered superi or in quality of flesh , o r as eggproducers. may be found more desirable, being raised with
467
468 Dr. Chase’
s Recipes.
equal success in many localities. Generally , however , theBrahma is considered the most profitable fowl for the farmer .
Rules fo r the Management of Poultry.—Good rules for suc
cess in the management o f fowls :1. Good d ry houses, well ventilated but void of drafts.
h
z. Keep your hen houses clean and the floo r covered wi thas es.
3. Whitewash inside monthly from March lst to O cto ber 1st .
4. Feed regularly, but never over-feed ; cease feeding whenthe fowls cease to run for i t.
5 . Scatter the food on the ground when the weather w i l lpermit.
6. Feed mixed grain, or alternate, as corn one day , oats
next , wheat next , etc.
7 . A llow adult fowls freedom as ear ly in the morning as
they desire.
8. Keep hens with chicks in small c0 0ps (well coveredand d ry ) unt il the chicks are three weeks old .
9. Feed chicks, morning, noon and afternoon.
10. Mix ground black pepper wi th the morning food .
11. Grease the hens well under the wings, breast and fiuff
feathers as soon as the chicks are taken ofi'
, with o intment
made o f lard and carbo lic acid ; 1 tablespoonful o f lard to 10
drops of acid .
Age of Poult ry .—Farmers usually sell poultry alive. Pou l
terere in towns, on the o ther hand , kill and pluck every so rt
o f fowl fo r sale so that the purchaser has it in his power to
judge o f the carcass. and i f he buys an inferior article at a
high pr ice it must be his own fault . I t is easy to judge o f a
plucked fowl , whether old o r young, by the state o f i ts legs .
I f a hen’
s spur is hard , and the scales on the legs rough , she
is o ld ,whether you see her head o r not ; but the head wil l
corro borate your observat ion, i f the under b ill is so st iff thatyou canno t bend i t down and the comb thick and rough . A
young hen has only the rudiments o f spurs, the scales on thelegs smooth , glossy and fresh co lored , whatever the co lo rmay be,
the claws tender and short . the under bill so ft , andthe comb thin and smoo th . An o ld hen turkey has roughscales on the legs, callosities on the so les of the feet , andlong strong claws ; a young one, the reverse o f all thesemarks. A young goose or duck is d istinguished by the ten .
derness o f the skin under the wings, the strength o f the jo int ;of the legs and the coarseness o f the skin.
Drooping W ings.—This, in either turkeys or chickens, is
caused by vermin. To cure it , grease their heads, the undersides o f their wings, with lard o r f r ied meat fat . or any o ther
grease. I n a few days these wings will be natural, and thei r
appet ite and comfort will return .
To Prevent Hens from Sitt ing.— Put in a trough sumcientwater to make a depth o f one inch ; place the hen therein ,
and cover the tap for about a day . The trough should bedeep enough to allow the hen to stand up.
To Prevent the Gapes in Chickens—Give your chickens at
470 Dr . Chase ’
s Recipes.
with tobacco juice, to kill the inevitable lice ; and at the samet ime dust thoroughly the young with some vermin-destroyingpowder . No one thing kills as many young turkeys as theseparasites.
A s a preventive, sulphur and snuff mixed in equal quant it ies, and dusted on the nest after the turkey has been sitt ingtwo weeks, is recommended ; but nothing should prevent the
washing o f the mother , or the dusting o f the young the day themother leaves the nest , and two days after the young haveleft the shell . Young turkeys require but little food , but theyneed to be fed as o ften as once an hour for the first week .
Coarse ground Indian meal , mixed with sour milk curds, and finechopped hard bo iled eggs is the best feed fo r the first month.
A fter that the eggs may b e left out , the meal ground a li t
tle coarser and the curds, i f you have them , used in largermeasure than at the first .
A s soon as they can swallow who le grain, give them thatand then all trouble in this direct ion is at an end . Unt i lthey are two months old
, they must be driven to some shelterevery night , and never be allowed to remain in the fieldsthrough a long and heavy rain . E ven when one-quarter grownthey will d ie from exhaustion , trying to fo llow the vigorousand unreasoning mo ther , i f wet with but a very heavy dew.
Three rules, then, must b e observed , i f those who at tempt toraise turkeys would secure success. First—Be sure to f ree
both old and young f rom l ice immediately upon the o ld ones
leaving the nest . Second— Feed frequent ly at the beginningwith st rengthening food . Third—Never let the young tur
keys get wet , either with dew o r rain , until their feathers af
ford their bodies, i f no t complete , at least part ial, protect ion.
To Dest roy Vermin In Poult ry .—Dampen the skin under
the feathers with water and spr inkle a little sulphur on the
skin.
Remedy for Blindness.— Laudanum , l teaspoonful ; water, 1
teaspoonful. Drop a few drops into the chicken’
s eye and bathethe chicken with warm water .
Chicken Cho lera.—A lum , 2 ounces ; Resin , 2 ounces ; Cop
peras, 2 ounces ; Lac Sulphur . 2 ounces ; Cayenne Pepper , 2
ounces. Pulverize, then mix three tablespoonfuls of the powd er with one quart corn meal, and dampen for use.
D iseases of Gecse.— I t is bad management to allow geese
to roam around in damp,foggy weather . Co lds and fogs are
ext remely injurious to them , as they are subject to diarrhea and
gidd iness. The remedy for the first is juniper berr ies bo iledwith par ings o f quinces and acorns. The remedy recommendedby Main is to bleed the b ird with a pin or needle, piercinga very prominent vein situated under the skin, which separates the claws. Geese have what is known as glanders, roup ,etc. The remedy in that case would be to give a half -teaspoonful of a solut ion o f common salt .
Ant imonial powder given in grain doses. with sopped bread ,twice a day .
BEES.
Hints to Bee-Keepera—Ah Australian bee keeper throws
out these ideas that may be of value to honey-producers elsewhere : First o f all, let it be your constant aim to keep yourcolonies as strong as possible. Never allow them to throwmore than one swarm—whether honey or increase be yourobject , i t matters not
,Most eminent apiarians seem,
in thisrespect , at all events, to be unanimous, and so I think we oughtto be—cent. per cent . should satisfy any one ; at all events, try i t
under favorable condit ions, and I have no fear to leave the issuein your hands. Never , i f you can otherwise avo id i t go betweenthe bees and their fiy -ho le, and you will escape many a st ing.
When you open the hive prevent jarr ing as much as possible .
for i t only angers the bees when you knock the hive about,and makes them readier to attack you ; but never ninch whenthey shoot only at you or onto your hand , and you will findthat you will seldom get a st ing . Be spar ing of smoke, unlessthey are really vicious, but then master them by all means.
A lways remember that i t is easier fo r you to take the beesto a distant pasture than for the bees to take advantage o f
such pasture. When far away i t will not benefit bees much ,far less yourself ; i t will only be a from-hand-to-mouth affairwith them i f they have far to go . Never feed your bees out
side , nor leave any combs about the hives; see that theyhave sufficient honey in winter , or in fact at any time, and
you will not be much pestered with robbers. A lso , never
allow a co lony to remian queenless longer than a day withoutgiving them the material to raise another queen. Rememberthe lose a queen is to a co lony during a single day when honeyis plentiful outside.
Then , as to putting on the supers. Unless your stock hiveis filled don ’
t expect the bees to go up into the super ; it is onlywhen thei r storage room in the brood hive is insufficient thatthey will look fo r room above , and i f you act upon my ad
vice in regard to compelling brood-rear ing, you will leave thembut little storage room indeed in the brood-hive. O f course
when brood rearing is pretty well at an end , they will fillall empty brood combs with both honey and po llen for winteruse, and in case you might over-reach yourself and the bees,
by depr iving them of too much . I wi ll show you how you
may always be on the safe side : Ascertain the weight of yourhive ; add to this about 8 pounds—the weight o f combs and
bees— and when the hive shows another twenty pounds or
twenty -five pounds above that , then you may rest sat isfiedthat that co lony will not perish during winter for want o f suf »
ficient food .
47 2 Dr . Chase '
s R ecipes.
The Swarming of Reese—There are no certain signs as to
j ust when a colony will swarm , so far as outside indicat ionswill show, more than the clustering o f bees on the outside o f
t he hive, and the hanging o f po llen-gatherers with the clustero utside, instead o f entering their hives, but by examining the
frame frequently, watching the progress, one can soon tel lwhen they are about ready to cast a swarm, and as soon as
the queen cells are about ready to cap over, is the best t imeto divide. Probably the safest and easiest way to divide is,
as soon as they are ready , lift out the f rame, bees, brood and
all, on which the queen is found ; place this frame in the newhive, filling out with frames o f comb or foundat ion , or
,i f
you d o not have either , fill out with empty f rames. Now placet he new hive containing the o ld queen or the o ld stand , moving the hive to a new locality. By this plan you throw near lya ll the working bees where the most work is to be done in the
new hive, and they will proceed to work the same as thoughthey had swarmed naturally.
But i f the old bees had made up their mind to swarm , and
y ou had left a queen cell on the frames you had placed in
the new hive, they will somet imes swarm anyhow , so you
will notice to tear them down, i f any exist , before closingthem up. The brood in the old hive hatching out very rapidlywill soon make a good co lony. The space in the old hive fromwhere you removed the same should be filled wi th comb o r
f oundat ion,for i f an empty frame be placed there the bees
will fill it with drone .comb , as they seldom make anything elsewhile without a laying queen. In eight or night d ays after
d ividing, all the queen-cells exbept one should be taken out , so
as not to cause af ter-swarms.
How to Make a Box Hive.— The shape of the box should b e
long f rom front to rear , 15 inches deep, 12 wide and 12 high .
I nch boards, unplaned, are the best , and the boards should b ewell seasoned and carefully put together. The hive shou ldset in a groove in the bottom board and not be fastened to i t .Place two or three half- inch st icks, crossing each way in themiddle o f the hive, aids to suppo rt the combs. O ne-quarter inchf rom the top o f the hive fasten slats four to six inches in widthof one-half inch stuff , leaving cracks f rom one-quart er to one
third inch in width between them . O ver the top o f the hiveplace a cover , project ing on every side, and fasten the samet o the hive by small b ooks, which not only give you a movab le tap and bottom board , but also a honey board . This isas near a movable comb hive as we can ment ion.
Honey .—The color of the honey shows whether it is fine or
infer ior . I f it hewanted to press some in the comb, choose thefinest and those that have not been broken ; wrap each comb
in white paper , such as lines the blue cover of loaf sugar . Seti t edgewise as it stood in the hive and it may b e preservedmany months. The combs meant to be drained must be outi n slices. Lay them on a hair-search , supported by a rackover the jar in which the honey is to remain ; fo r the lessi t is st irred after draining . the better it keeps.
FO OD FO R THE SiCK.
Lieb lg's Soup fo r Ch i ld ren.
—I t is with that remarkable est imation o f the greatness o f small things which is the most valuable o f his many high intellectual qualit ies, and with a tenderappreciat ion o f the importance of small people , that Baron
L iebig devotes a special art icle in an E nglish scient ific per iodical to the descript ion of a new diet which he conceives to be
the most fitt ing subst itute fo r the natural nutr iment o f child renrobbed o f their mother ’s milk . I t is well known that cow'
s
milk does not adequately represent the milk o f a healthywoman, and when wheaten flour is added ,
as i t common ly is,
L iebig po ints out that , although the starch be not unfitt ing fo r
the nour ishment o f infants, the change o f i t into sugar in the
stomach during digest ion imposes an unnecessary labo r on the
o rganization, which will be spared it i f the starch b e changedinto the so luble forms o f sugar and dextrine. This he efl ects b yad ding to the wheaten fiour a certain quant ity o f malt . A s
wheaten fiour and malt fiour contain less alkali than woman ’
s
milk he supplies this when preparing the soup. This soup may
be short ly prepared as fo llows : “Half an ounce o f wheaten
flour and an equal quantity o f malt fiour ; 7 1A grains o f b icarbonate o f po tash and 1 ounce o f water , are to be well mixed ;5 ounces o f cow s milk are then to be added , and the who leput on a gent le fire ; when the mixture begins to thicken i t is
removed from the fire, stirred during 5 minutes, heated and
st irred again unt il it becomes fluid, and finally made to b o i l.
A f ter the separation o f the bran by a sieve i t is ready for use .
By bo iling it for a few minutes i t loses all taste o f the flour .
The immediate inducement for Baron L iebig making this souparose from the fact that one o f his grandchildren could no t
be suckled by i ts mo ther , and that ano ther required ,besides
his mo ther 's milk , a more concentrated food . The soup pro vedan excellent food— the children thrived on it .
Lieb ig's Soup fo r lnvallds.
— Take pound o f newly k i l ledbeef o r fowl , chop i t fine , add 195 pound s o f d ist i lled water .
with 4 drops o f pure muriat ic acid , and 34 to 67 gra ins o f
common salt , and stir well together . A fter an hour the who leis to b e thrown on a conical hair sieve . and the fluid a l lowedto fl ow through without any pressure. The first thick po rt ionswh ich pass through are to b e returned to the sieve, un ti l theflu id runs o f! quite clear . Half a pound o f disti l led water is
to b e poured . in small po rt ions at a t ime . on the flesh residue in
the sieve . There will be obtained in this way about 1 poundo f fl u id (co id extract o f fiesh ) , o f a red color , and having a
pleasant taste o f soup. The invalid is allowed to take i t co ld .
a cupful at a time, at pleasure I t must not be heated . as i t
Food for the Sick. 475
becomes muddy by heat , and deposits a thick coagulum of
albumen and co loring matter o f blood. In soup prepared in
the usual way by bo iling, all those const ituents o f flesh are
want ing which are necessary for the formation o f blood albumen ; and the yolk o f egg, which is added , is poor in thosesubstances, for it contains in all 8255 per cent o f water and
fat, and only 17 $5 per cent o f a substance, the same or verysimilar to albumen of egg. But whether i t is equal in its powero f nutr it ion to the albumen of flesh , is at least doubtful fromthe exper iments o f Magendie. Besides the albumen of flesh .
the new soup contains a certain quant ity o f co loring mattero f blood, and with it a much larger quant ity o f the necessaryiron for the fo rmation o f the blood corpuscles, and finally, themur iat ic acid to assist digestion. A great obstacle to the use
o f this soup in summer is i ts liability to change in warmweather . I t enters into fermentat ion like sugar with yeast ,but without acquir ing a bad odor . What may be the substancewhich gives rise to this fermentation is a question well worthyo f being investigated .
‘
The extract ion of the flesh must con
sequent ly be made with very co ld water , and in a coo l place.
Iced water , and external coo ling with ice , completely removesthis d ifilculty . But the most important po int to be attendedto is to employ meat quite recent ly killed , and not severaldays old . The soup has been successfully employed in lowfevers and the summer complaint o f children.
Decoct ion of Barley o r Barley Water .— Pear l Bar ley , 2
ounces ; bo iling water , 2 quarts.
Before adding the bo iling water , let the barley be wellwashed , then bo il i t to one-half and strain the liquor . A litt lelemon juice and sugar may be added i f desirable. To be
taken as desired in inflammatory diseases.
R ice Water.— R ice, 2 ounces. Let i t be well washed , and
ad d to i t 2 quarts of water . Bo il i t for an hour and a half andthen ad d sugar and nutmeg as much as may be required . To
be taken ab libitum .
R ice, when bo iled for a considerable t ime , assumes a gelat inous form , and , mixed with milk , is an excellent diet for
chi ldren. I t possesses in some measure a constipating property , which may be increased by bo iling the milk.
infusion of Flaxseed .— Linseed, 1 ounce ; Liquorice Root ,
ounce ; bo iling water , 2 pints. Macerate for two or threehours near the fire, in a covered vessel ; strain, and ad d lemonjuice sufiicient to make i t agreeable. I t may be given as a
common drink in catarrh.
Dccoct lon of Bram—Fresh wheat bran, 1 pint ; water . 3
quarts. Bo il down one-third. Strain o i! the liquor and ad d
sugar ,honey o r mo lasses, according to the taste o f the patient .
Bran tea may be made by using bo iling water , and allowing the mixture to stand in a covered vessel for three or four
hours.
Muci lage of Gum A rab ic.—As an article of diet , the proper
proportions are an ounce of gum arabic to a pint of bo ilingwater . The solut ion is allowed to coo l before it is used . Gum
476 Dr. Chase’s Recipes.
Arabic is very nutritive and life can be sustained on i t ao lne
for some t ime.
Sage Tom—Dry Leaves o f Sage, ounce ; bo iling water, 1quart . Infuse for half an hour and then strain. Sugar and
lemon juice may be added in the propo rt ion required by the
pat ient. In the same manner may be made balm and otherteas.
These infusions form very agreeable and useful dr inks in
fever , and their diaphoret ic powers may be increased by the
addit ion o f the sweet spir it o f nitre o r antimonial wine.
infusion of Malt .—Ground malt , 1 pint ; scalding water , 3
pints. Infuse for two hours and strain o f! the liquor , to whichmay be added sugar or lemon juice, i f required.
Mi lk fo r infanta — Cow’
s milk, 1 part ; water , 2 parts ; loafsugar , as much as may be agreeable. I t is necessary,’ whenchildren are to be raised by the hand , to dilute the milk. Thesepropo rt ions may be altered as the child advances in age . T heobject is to make a diet as near ly like the maternal milk as
possible.
Rice Gruel.—Ground r ice, 1 ounce ; cinnamon, 1 drachm ;water , 1 quart . Bo il for 40 minutes, adding the aromat ic near
the conclusion. Strain and sweeten. W ine may be added , i fnecessary.
Jelly of Carrageen, o r lr ish Moss.- Carrageen ounce ;
fresh milk, pints. Bo i l them down to a pint ; remove anysediment by filtering or otherwise, and then ad d the requisitequant ity o f sugar , with lemon juice or peach water , to giveit an agreab le d avor . To b e used freely .
The moss, before being used, should be well washed in
co ld water , to remove i ts saline taste.
Bo i led Flour.—Fine flour , 1 pound . T ie i t
'
up in'
a linencloth as tightly as possible, and , after frequently dipping i t inco ld water , dredge the outside with flour unt il a crust is formedaround i t , which will prevent the water from soaking into i t
while bo iling. I t is then to be bo iled unt il it becomes a hard ,
d ry mass.
Two or three spoonsful o f this may be grated and preparedin the same manner as arrowroot , for which i t forms an ex
cellent . subst itute.
Caif's Foot Jelly .—To 2 calf ’s feet ad d 1 gallon of water ,
which red uce by bo iling to 1 quart . Strain it and when co ldskim the fat ent irely o if ; add to this the whites of 6 or 8 eggs
well beaten , a pint of wine, half a pound o f loaf sugar , and
the juice of four lemons, and let them be well mixed and
bo iled for a few minutes and strained .
Beef Teak—Lean beef , cut into shreds. 1 pound water , 1quart . Boi l i t for 20 minutes, taking o i! the scum as i t r ises.
A fter i t grows co ld , strain the liquor .
This preparat ion is more nourishing than ord inary broths.
and very palatable.
Hartsho rn Jelly.—Hartshorn shavings. 4 ounces ; water , 1
quart . Bo i l over a gentle fire unti l 1 pint of the water is dissipated . Strain and add lemon juice , sugar and wine.
478 Dr . Chase’
s Recipes.
a st ick of cinnamon ; i f for one with fever , flavor with lemonjuice, and mo ld . R ice water is made in the same manner ,by using twice the quant ity o f bo iling water .
Arrow-Root Custard .— O ne tablespoonful of ar rowroot , 1 pint
o f milk, 1 egg, two tablespoons o f sugar ; mix the arrowroo twith a litt le o f the co ld milk ; put the rest o f the milk on the
fire and bo il , and stir in the arrowroo t and egg and sugar , wellbeaten together ; scald and pour into cups to coo l ; any flavo r ingthe invalid may prefer, to be added .
Tapioca Jelly .—O ne~half pint tapioca,
'
1 quart water , juiceand some o f the grated r ind of a lemon ; soak the tapiocafor 3 or 4 hours in the water , sweeten i t and bo il for 1 hourin a custard kett le, o r unt il quite clear , st irr ing i t o ften ; whenalmost done st ir in the lemon“
; and when sufficiently cookedpour into moulds. Serve with sweetened cream.
Raspberry Vinegar.—Pour over 2 quarts of raspberr ies in
a stone jar . 1 quar t of best vinegar ; let stand 24 hours, strainand pour l iquor over f resh fruit , and let stand in the sameway ; allow 1 pound sugar to a pint of juice ; put into a stone
jar , and set in pot o f bo i ling water 1 hour ; skim well, putinto bottles, co rk and seal t ight . Diluted with water . This isvery nice for the sick . Toasted bread may be eaten with i t.
St rawberry Acid .-Dlsso ive 5 ounces tartaric acid in 2 quarts
o f water . and pour i t upon 12 pounds o f strawberries in a
po rcelain kett le , let it simmer 48 hours ; strain i t , taking care
no t to b ruise the f ruit . To every pint o f juice add 1 14 poundso f sugar and st ir until disso lved , then leave it a few days. Bo t
tie and cork tight ly ; i f a slight fermentat ion takes place ,leave
out the co rk a few days. Then cork, seal and keep bo tt lesm coo l place.
O atmeal Pie C rust.— This is made exact ly like the doughfor crackers ; i t may be ro lled a litt le thinner . I t bakes quickly ,so that care must be taken not to scorch i t in cooking the con
tents o f the pie. I t is no t suited for an upper crust , but doesadmirably fo r pies that require but one crust . I t is just thething for those who do not think sho rtened pie crusts who lesome, and i t is good enough fo r anyone to eat . O ne can eat
it with as much impuni ty as so much oatmeal mush and f ruitsauce.
Mutton Broth.— Put 2 pounds o f mutton and two quarts o f
co ld water to bo i l ; add 1 tablespoon o f r ice , washed carefullythrough several waters. Let i t bo il until the meat will leavethe bone and the r ice is cooked to a liquid mass. Take fromthe fire, season with a litt le salt ; skim , i f preferred . I f for
a patient with flux, leave on all the fat (the more fat the bet
ter ) .
This is also a nice way to make chicken broth . Take a
chicken the size o f a quail , and prepare as above.
Uncooked E gg— This is quite palatable and very strength
ening, and may be prepared in a variety of ways. Break an egginto a go b let and beat thoroughly, ad d a teaspoon o f sugar ,and after beat ing a moment , ad d a teaspoon of brandy or portwine ; beat well and ad d as much r ich milk , or part cream
Food for the Sick. 479
and milk, as there is in the mixture. O r , omit brandy, andflavor with any kind o f spice ; or milk need not be added , or theegg may be beaten separately, st irr ing in lightly the well-whippedwhites at the last.
Cracked Wheat Pud d ing.—To 1 quart o f new or unskimmed
mi lk ad d one-th ird cup cracked wheat , same of sugar (or a
litt le mo re i f preferred ) , a little salt,and a small piece o f st ick
cinnamon. Place in modern oven and bake 2 hours o r longer .
When about half done st ir in the crust already formed , and i t
will form another sufii ci ently brown . When done the wheatwill be very soft, and the pudding of a creamy consistency.
I t can be eaten hot or co ld . and is very nice for invalids. A
handf ul of raisins added is considered an improvement by some.
Bro i led Beefsteak.—Many t imes a small piece o f
“tender
loin"
o r po rterhouse is more who lesome for an invalid thanb ro ths and tess, . and with this may be served a potato , roastedin the ashes, dressed with sweet cream , or a litt le but ter , salt .or nicely cooked tomatoes. Have the steak from half an inchto an inch thick, bro i l carefully two or three minutes over hotcoals, turning o ften with a knife and fo rk , so as not to piercei t . When done , put on a small dish , season slightly withsalt and pepper and a small b i t o f butter, garnish with the
potatoes, and serve hot .Stewed O ystera
— Remove all bits o f shell f rom half a
dozen f resh , select oysters, place in a co lander , pour overa teacup o f ho t water , drain, place liquor drained o il in a por
celeiu lined saucepan , let come to a bo iling po int , skim well ,pour o ff into ano ther heated dish all except the last spoonful, which will contain sediments and bits o f shell which mayhave been over looked ; wipe out saucepan , return liquor , ad d
oysters, let come to a bo i ling po int , ad d a small lump o f but
ter , a teaspoon o f cracker dust, a very little cayenne pepperand salt , and a half cup o f f resh , sweet cream.
Prepared Flour f o r Summer Complaint —Take a double handful o f flour , t ie up t ight ly in cloth , put in a kettle o f bo ilingwater , bo i l from three to six hours ; take out , remove the cloth .
and you will have a hard round ball. Keep in coo l , d ry place.
and when wanted for use, prepare by placing some sweet milk(new always preferred ) , to bo il , and grating into the milk f romthe _ bail enough to make it as thick as you desire, st irringas you remo ve it f rom the stove wi th a st ick o f cinnamon ; thisgives i t a pleasant fiavo r . Put a little salt into the milk .
Very good for children having summer complaint .
Meat fo r lnvallds.—The following method for rendering raw
meat palatable to invalids is gi ven b y good author ity : To
ounces o f raw meat . f rom the lo in . ad d ounces of shelledsweet almonds, .17 ounce o f shelled bitter almonds. and
ounces o f white sugar : these to be beaten together in a marb le mortar to a unifo rm pulp , and the fibres separated by a
strainer . The pulp , which has a rosy hue and a very agree
able taste,does not at all remind one of meat , and may be
kept fresh for a considerable t ime. even in summer , in a dry ,coo l place. The yo lk o f an egg may be ad ded to i t. From this
480 Dr. Chase’s Recipes.
pulp , or directly from the above substance, an emulsion may be
prepar
i
ed whi ch will be rendered st ill more nutr it ious by ad d
ing m 1k.
O ld Time Food for Convalescents.—R oast goo d potatoes in
ashes o r coals ; when done, put in a coarse cloth and squeezewith the hand , and take out the inside on a plate. Put a goon
slice o f pickled pork on a stick 3 or 4 feet long ; hold i t beforea wood fire unt il i t cooks slight ly ; then dip into a pan o f
water ; and let it drip on the potato to season i t ; repeat untilthe meat is nicely cooked on one side ; then turn the other ; dipin water , etc. When done, place on plate, beside the potato ;serve with a slice o f toast dressed with hot water and a littlevinegar and salt , or use sweet cream instead o f vinegar . A
cup o f sage tea, made by pour ing bo iling water on a fewleaves o f sage , and allowing i t to stand a few minutes, servedw ith cream and sugar , is very nice , or crust coffee. or any herbtea is good . Food prepared in this way obviates the use o f
butter .
Beef Tea.—Cut a pound o f the best lean steak in small
pieces ; place in glass f ruit jar ; cover t ightly and set in a po t
o f co ld water ; heat gradually to bo il . and cont inue this steadilythree or four hours
,unt il the meat is like whi te rags and the
juice thoroughly extracted ; season with very li tt le salt ; strainthrough a wire strainer , serve either warm or co ld . To preventjar toppling over , t ie a str ing around the top part and hangover a st ick laid across the pot ; when done, set pot o il fromstove, and let coo l befo re removing the jar , and in this wayprevent breakage ; or when beef tea is wanted for immediateuse, place in a common pint bowl ; ad d very litt le water , coverwith a saucer , and place in a moderate oven ; i f in danger of
burning add a little mo re water . To make beef tea morepalatable for some pat ients, freeze i t .
Co rn Meal Brush— Ad d to 3 pints bo iling water 2 tablespoons corn meal , st irred up with a litt le co ld water ; add
a pinch o f salt, and cook 20 minutes. For very sick personslet it settle ; pour o ff the top, and give without seasoning.
Fo r convalescents, toast a piece o f bread nicely, and put in
the gruel with 1 or 2 tablespoons sweet cream , a litt le sugar
and ginger . or nutmeg and cinnamon ; when a laxat ive diet isallowed this is very nourishing. O r , take a pint of meal, pourover it 2 pints o f co ld water ; st ir up ; let sett le a moment , andpour o i! the water ; repeat this three t imes , then put the
washed meal into 3 quarts of co ld water and place where i t
will bo i l ; cook 3 hours. and when done add a pinch o f salt . Thisis a very delicate way o f cooking, and i t may b e eaten withor without other seasoning.
R ice Water.—Wash 4 tablespoons o f r ice. which bo il downto 1 quart . then ad d sugar and a litt le nutmeg. This makes a
pleasant dr ink . A pint or a half a pint o f milk added to therice water . before it is taken from the fire , gives a nour ishingfood suitable for cases o f diarrhea. Sago , tapioca, bar ley, or
cracked corn can b e prepared in the same manner .
Raw Beef fo r Child ren.— Take half a pound o f juicy beef , free
THE GERM THEO RY.
According to the Germ Theory d iseases are communicated tothe bod y by very small germs or spo res capable o f being seen
only under the misoroscope. These germs have an existence o ftheir own and multiply af ter their kind by millions under circumstances and surroundings peculiar to their individual species.
They enter the blood and tissues o f the body by var ious channelsand cause obstructions and irr itations and destruct ion in wayspeculiar to themselves.
The per iod which elapses between the t ime o f being exposedto a disease and the time o f i ts manifestati on , represents thet ime required for the germination o f the disease germs. The
vio lence o f the attack is in propo rt ion to the number o f germswhich have developed . Dur ing the disease the germs consumefo r their support , certain pr inciples o f the body, so that whenthat is exhausted the germs d ie for want o f nour ishment . Thisexplains why a person who has once had small-pox, scar let fever ,etc is not liable to contract those diseases again. I t is similarto the fact that corn or any other crop raised successively on the
same strip o f land will exhaust the so il and cease to thr ive upont .
The germs are constantly producing billions o f spores or
seeds, which are cast o ff f rom the b ody and carr ied about in the
atmosphere. on the clothing,in the water , etc and are thus oon
veyed to o ther human beings to enter their bodies and develop insuitable so il .Understand ing the germ theory will aid all in efforts to avo id
and overcome oontageous diseases and to prevent their spread .
We avo id a horde of wasps when we see them approaching. knowing that their st ing is painful. We should also avo id the ho rdeso f invisible germs ready to attack us when we know they mustbe present by millions in the neighborhood o f oontageous di~sense. The minuteness o f the spo res o f disease germs may b e
realized by the fact that a hund red million o f them could be
placed upon the head of a pin. I t is fortunate that these sporesare carried about in masses o f many thousands adhering together ,rather than singly . for i f each spo re was waf ted separately therewould b e no possible means o f suppressing their development .
E ach class o f disease germs thrives best under special circumstances. The so il must be adapted to their especial propagation .
Great heat , extreme co ld , very d ry a and an atmosphere ladenwith certain gases or vapors and as urat ion with disinfectantswill destroy the spores and prevent the spread o f contagion.
A person affl icted with contagious disease should be lookedupon as a field of billions o f disease germs, whose spores. like
The Germ Theory. 483
the thistle seeds, are certain to be blown about and sett le upon
ground and start to grow, unless proper methods are taken to
prevent them. Germs cannot develop spontaneously any morethan thistle seeds can. E very case of small-pox , scar let fever ,
diphtheria,etc must come from some other similar case, though
frequent ly we cannot learn the place o f their or igin. The germs
may be carr ied thousands o f miles in the clothing or in merchand ise before they develop. O f course i t is difficult to guard our
selves against such a source of infection ; but it is not d imcultto guard against allowing disease germs to be conveyed to othersf rom cases under our contro l.
An important thing to remember is the fact that the spore of
disease germs thrive better in some so i l than in o thers. A bod yweakened by overwork, sickness, worry , bad food or improperliving is far mo re liable to be attacked by the growth o f diseasegerms than the body of a perfek healthy person. Fear of
contagi on weakens the nervous system and renders the bodymore liable to be attacked. Cleanliness and good living consti
tute the best saf eguard against contagion.
I t is a fact that most disease germs mult iply best upon cer
tain bodily tissues. Scarlet fever germs thrive best on the skinand the epithelium o f fine scarlet-like dust o f the skin which isshed after scar let fever, is highly contagious, and as it is veryli ght and easily blown about , i t is a great source o f spreadingthe disease. A sheet from the bed o f a scarlet fever pat ient putnut to ai r and blown into the street gave the disease to eight children who picked i t up and played with i t . These epithelial scalc;easily cling to the clothing and persons visiting in homes wherescarlet fever prevails should take the greatest precaut ion to
avo id carryi ng any of the spore about in their clothing. Th e
mucous membranes o f the body are especially adapted to the development o f d iphtheria germs, as demonstrated by growth o f
false membrane in the throat . Persons should be etremely cauo
t ious not to inhale the breath o f' diphther ia patients as every
breath they inhale in laden with millions of disease germs.
Clothing about them becomes saturated with spores and shouldnever be allowed to be exposed to the atmosphere unt i l tho roughly bo iled or properly treated to destroy the spores.
Typho id fever germs develop best in the intest inal tract and
discharges from the bowels are laden with them ; so thatgreat precaut ions must be observed in disposing o f such d is
charges. O ver a thousand cases of typho id fever during one
epidemic were d irectly traced to seepage from vaults into wellsand cisterns— the vaults havi ng been used as depositories fordischarges from typho id fever pat ients.
Cho lera germs, l ike those o f typho id fever , thrive in the in
test inal t ract and the same precautions must be observed in
disposing o f d ischarges from the bowels. The same may be
said o f the germs of dysentery. In hydrophobia the sal iva con
tains the spores o f the disease germs and the unmost precautionmust be observed in handling such cases lent the saliva shouldcome in contact with an abraded surface of the skin.
Whooping cough is conveyed by the breath and mothers can
484 Dr . Chase’s Recipes.
not be too careful in protect ing their litt le ones against thiscontagion ; for it is a distressing d isease and a very dangerousone, especially among infants. Fully twenty-nve per cent o f the
children under two years of age who contract i t d ie f rom i ts
eflects either direct ly or indirect ly.
I t is well to know when the spores of disease germs are mostliable to be propagated in other persons. As a rule their ac
t ivity commences with the onset of the disease and cont inuesfor some t ime after the disease has subsided . Immediatelyafter death the germs seem to be especially virulent , and attending funerals of persons dying from contagious diseases is verydangerous. Most cit ies and towns have special regulat ionsconcerning the burial o f such cases, and these regulations can
not be too r igidly enforced. Some diseases are propagated before they are fully developed , such as measles and whooping
The manner in which contagion enters the body regulatesto a certain extent the rapidity o f i ts development . Whensmallpox virus is introduced into the body by inoculat ion i t
develops in nine days, while under ordinary circumstances i t
requires about two weeks. Scarlet fever , cho lera and erysipelasdevelop very rapidly. Such diseases as are quickly contractedare most contagious toward the latter end o f their course.
Slowly contracted contagious diseases are virulent very ear lyand become exceedingly so later on.
W ith all our knowledge we have not yet learned how to
abso lutely prevent a contagious disease from running i ts course.
We can make attacks milder by medication and guard againstdeath , but when the germs once enter the system and begin to
develop, the disease usually runs i ts course, which will be shortor long, acco rding to the patient ’s resist ive powers and the
medicat ion employed .
DISINFECTANTS.
DISI NFE CTANTS.
— Disinfectants are substances that destroy the po isonous products o f disease or substances that are
liable to produce disease. Many d isinfectants are very po isonous, and some of them possess most disagreeable od ors ; butthere are a large number o f comparat ively harmless and pleasant disinfectants which can be procured at small cost. Theiruse should b e universal wherever needed . A few of the principal disinfectants are as fo llows :
Chlo r idesa—A pleasant , inodorous and effective liquid preparation, known as Platt ’s Chlorides, may be obtained at almostany drug store. I t can be sprayed about the sick room , or
towels may be saturated with i t and hung about the room , or a
small quantity may be poured into a vessel containing o ffensiveand po isonous discharges.
Ch lo ride of lime is an excellent disinfectant for vaults anddamp places, especially
,cellars where decayed vegetables have
been stored .
Chlor ine gas can scarcely be excelled for disinfecting a
room o r house in which there has been contagious disease. I t
486 D r. Chase'
s Recipes.
other apartments. When possible there should be a vacantroom between the sick room and the rest of the house. and the
nurse should not go beyond that room, and i t should be used as
an intermediate place for the reception of such things as mustbe passed back and forth and as a place for changing clothes.
i t is important that cats, dogs and other animals should no t
be allowed in the sick room. They may be amusing to the
pat ient, but they easily carry disease to others. In cleaning thepat ient ’s room , care must be taken not to allow dust to per
meate the house or escape through the windows. Before sweeping i t is best to throw over the iioor corn meal or old paperpieces or sawdust wet with some mild disinfectant . Burn all
sweepings and old rags and waste material in the grate o r stovein the room ; or . i f this cannot be done, put them into vesselscontaining disinfectant so lut ion.
Never use a cuspidor o r spittoon with such diseases as croup
or diphtheria. A lways keep some disinfectant so lut ion in the
b ed -vessel.When the pat ient is convalescent and danger o f immediate
contagion is over , the room should be rendered safe for othersto enter . Bed linen, towels, gowns, etc should b e placed in a
wash bo iler with disinfectant so lut ion before being removed ;they should then be bo iled for about an hour. I t is best to burnmattresses and pillows, although they may be cleansed by greatheat after having been first thoroughly disinfected .
A fter the patient has been removed to another room, the sickroom should be made air-t ight and in it should be burned at
least two sulphur candles, or chlor ine gas should be made bypour ing a quart of vinegar on a pound of chloride of lime. A fter
ward ai r the room well and have the walls and ceilings calcimined o r repapered .
How TO D IST I NGUISH CO NTAGIO USmesassa—I t o ftenbecomes a matter o f great importance to ear ly diagnose con
tagious diseases. as their ear ly recogniti on may save the spreadof the contag ion to other members o f the family or the community.
Smallpox—Near ly all cases commence within two weeksafter exposure and seldom before nine days have elapsed . At
fi rst a very severe chill comes on without warning , fo llowed bya high fever, the temperature reaching 105 degrees or 106 de
grees inside of 24 hours. There will be intense headache, vomiting and excruciat ing pain in the jo ints and back. The fevercont inues high for three days, when the eruption appears , usuallyat the upper part o f the fo rehead, like little red spo ts ,
whichare found to be hardened under the skin. Three days after theeruption the pustules form and fi ll with fluid ; they are sunkenon the top and burst about seven days after the fever commences, gradually drying into scabs which drop o ff . The high.
cont inued fever at the outset and the quick relief from feverand pain when the rash appears. and the shot-like feeling beneath the skin, are special features of smallpox.
Scarlet Pen n—W ithin a week after exposure there wi ll behigh fever , temperature about 105 degrees. high pulse,
vomit ing
Contagious D iseases.
'
487
and sore throat . Within 24 hours after the fever commencesthe erupt ion comes upon the chest and neck, as small, br ightred spots, running together , not raised and spreading over thebody. The fever does not subside with the appearance o f the
rash , which begins to fade on the fifth day . The tongue at the
t ip always looks like a st rawberry .
Measles.—This d ifii culty is preceded by all the symptoms o f
co ld in the head , with sneezing , watery eyes and coughing. In
from one to two weeks after exposure fever commences and
rarely gets above 102 degrees, and is lower in the mornings. O n
the fourth day o f fever the eruption appears on the fo reheadand face, like little fies bites, o ften running together and spreading over the body. and in four o r five days disappears, coi n
mencing where i t first appeared . Unlike smallpox , the fever of
measles will increase in sever ity when the erupt ion is pro
grossing.
Chicken-Pox.— Four or five days after exposure the erupt ion
appears like little raised pimples, which soon fill with a clearfluid and remain rounded . Sometimes there will be a slightfever with the appearance o f the erupt ion , but occasionally no
fever will be manifested .
Di phtheria—Usually there will first be soreness o f the throatand st iff neck with d ifii culty in swallowing ; tonsils swo llen and
red . A fter distinct chill there will be fever and high pulse withgreat weakness. W ithin three days patches o f a grayish falsememb rane will appear on the tonsils and fauces, which in severecases turn dark . Great prostration always accompanies d iph
theria.
German Measles is a fo rm of rash which looks like measlesor scar let fever , but is not , as a rule, accompanied by fever . I t
lasts three or four days, and is of no consequence.
488 Dr . Chase’s Recipes.
THE THERMOMETER IN DlSEASE.
E very family should possess 0 clinical thermometer , whichcan b e procured for a small sum. i t is invaluable in ascertaining the temperature o f the body during disease. To use i t
properly, place the bulb in the arm-pi t in contact with the skin ,
pressing the arm against the body. Keep i t in position for at
least five minutes, and after i t is read , cleanse tho roughly. Somepersons place the bulb under the tongue or in the rectum .
The natural temperature of the body is 98 degrees Fahrenheit ; but in rare instances, preceding death , the temperaturereaches 109 degrees, and , should it be maintained at 107 degreesfor a few hours, a fatal terminati on usually follows. When the
temperature r ises rapidly at the outset o f any disease, the d ifii ~
culty is likely to run a brief course. When the temperaturer ises slowly, a protracted siege may be expected . In typho idfever the temperature usually falls in the morning , and thenby evening reaches about a degree higher than on the precedingevening at the same hour , seldom r ising above 105 degrees. In
scarlet fever i t may r ise to 105 d egrees or 107 degrees.
When the temperature r ises the pulse should r ise in a corre
spond ing rat io , this rat io usually being an increase of eightpulse beats to each degree of temperature above the normal .Should this rat io not be maintained , at least approximately, i t
would be a bad omen . Very frequent ly litt le children have a
sudden and high fever f rom stomach diso rders, which o f themselmes are of small importance.
490 Dr . Chase'
s Recipes
overcoming spasms of the muscles or allaying severe pain fromany cause unconnected with inflammat ion, such as valerian, ammonia, etc.
Aperients move the bowels gently, as dandelion roo t , etc.
Astr ingents are medicines which contract the fibers o f the
body , diminish excessive discharges, and act indirect ly as tonics.
such as oak bark , galls, etc.
Attenuants are to thin the blood, as ammoniated iron . etc.
Balsamics are medicines of a soothing kind , as To lu, Peru
vian balsam , etc.
Carminatives are medicines which allay pain in the stomachand bowels, and expel flatulence. as anise seed water .
Cathart ics are strong purgative medicines, as jalap , etc.
Co rdials are warming medicines, as aromat ic confection.
Co rrobo rants are medicines and food which increase the
strength . such as bark, gent ian , sago , etc.
Demulcents correct acrimony , diminish irritat ion and so ftenparts b y covering their surfaces with a mild and viscid matter ,
such as linseed tea, etc.
Deobstruents are medicines wh ich remove obstructions. such
as iodide o f potash , etc.
Diaphoret ics pro duce perspirat ion , such as tart rate of ant i
mony, etc.
Digest ives are remed ies applied to ulcers or wounds to pro
mote the fo rmat ion o f matter , such as resin Ointments, warmpoultices, etc.
Discut ients possess the power o f repell ing or reso lving tu
mors, such as galbanum , etc.
Diuret ics act upon the kidneys and bladder . and increase the
flow o f urine. such as nit re , squi lls, etc.
Drastics are violent purgat ives. such as gamboge, etc.
Emet ics produce vomit ing , o r the d ischarge o f the contents
of the stomach . as mustard , tar tar emet ic. blood -roo t , etc.
E mo llients are remedies used externally to so ften the partsthey are applied to . such as spermacet i , palm o i l, etc.
E scharo t ics are medic ines which co rrode or destroy the vitality o f the part to which they are applied . as lunar caust ic.
E xpectorants are medicines which increase expectoration, or
d ischarges f rom the bronchial tubes, as ipecacuanha.
Febr ifuges are used in fevers, as antimonial wines. etc.
Hydragogues are medicines which have the effect o f remov
ing the fluid o f dropsy by producing water evacuation. such as
gamboge, calomel , etc.
Hypnot ics rel ieve pain by prod ucing sleep. as hops. etc.
Laxatives are medicines which cause the bowels to act
rather more than natural such as manna. etc.
Narcot ics are med icines which cause sleep or stupor , and al
lay pain , such as opium , etc.
Nutrients are remed ies that nourish the body , such as sago .
.
Paregorics are medicines that actually assuage pain, such as
compound tincture o f camphor , etc.
What to Do Till the Doctor Comes. 49 1
Purgatives are medicines that promo te the evacuat ion o f thebowels, such as senna, etc.
Ref r igerants are med icines which suppress an unusual heato f the body, such as wood-sorrel , tamar ind , etc.
Rubefacients are medicines which cause redness of the skin,
such as mustard , etc.
Sedatives are medicines which d epress the nervous energyand destroy sensat ion, so as to compose, as foxglove, etc.
Sialagogues are med icines which promote . the flow of salivaor spitt le, such as salt , calomel , etc.
Sopor iflcs induce sleep, such as hops, etc.
Stimulants are remedies which increase the action o f the
heart and arter ies. or the energy of the part to which they are
applied , such as sassaf ras, which is an internal st imulant , andsavin, which is an external st imulant .
Stomachics restore the tone o f the stomach , as gentian.
Stypt ics are medicines which constrict the surface o f a partand prevent the effusion o f blood , such as kino , etc.
Sudor ifics promote profuse perspiration o r sweat ing, such as
ipecacuanha, etc.
Tonics give general strength to the const itution. restore the
natural energies, and improve the tone o f the system , such as
chamomile, etc.
Vesicants are used to blister , as strong l iquid ammonia.
Fo r an adult (a person 40 years) , the dose o f common medicines is allowed about
1 drachm, 60 grains 2 years, 1-8 drachm , 7 to 8 grs
20 years, 2-3 40 1 year , 1-12 5
13 years, 1-2 30 Teacup equal to 4 fluid ounces7 years, 1-3 20 W ineglass . 4
4 years, 1-4 15 Tablespoon 1-2
3 years, 1-6 10 Teaspoon 1 drachmFor babies under 1 year the dose should go down by months,
at about the same rate as by years for those over a year.
For persons 60 years inverse the above gradat ion .
The above rules ho ld good in all medicines except castor o i l,the propo rt ion o f which cannot be reduced so much , and opiumand i ts varied preparat ions, which must be reduced generally ina litt le greater proportion.
The S ick Room—I f you are so fortunate as to have a cho iceo f rooms
, do not put your pat ient into one which is dark and
gloomy, but let it be light and cheerful . and with a fi replace i f
possible. I f the illness b e fever , something wrong with the eyes
or brain . o r o ther sickness requir ing quiet . a back room awayfrom the family will answer best ; the patient will no t care to
look at any thing or to speak much , and quiet is necessary. But
i f he be suffer ing from an accid ent , let him be near the rest o f
the family where you can speak to him . This will help to keephim contented and cheerful . and i t will save t ime in waitingupon him . Avo id a room which is exposed to d isagreeable efii u
via from any source.
Never have the window so fastened that you cannot open
492 Dr . Chase’
s Recipes.
i t , especially from the top. Be careful not to have much fu r n iture in the room , part icularly i f the disease be infect ious. B ea r
in mind that woo len art icles ho ld smells much longer than c o t
ton or linen , therefore do not have woo len curtains. I t is bet t e rto have no curtains at all, but i f the room looks bare and chee rless use light muslin, or something which will easily wash.
Have no woo len-covered so fa o r chairs ; cane-bo ttomed o r
plain wood are preferable, and a clean boarded floor , kept sweetby scrubbing, is infinitely better without any carpet , except i ngperhaps a narrow st rip for you to walk upon just to preven tno ise. In case of accident , the bed may be placed where the
pat ient feels most comfortable. only i t should be where there i sa good light to see and dress the wound ; but in fever an dsmallpox let it be between the doo r and the fireplace. The rea
son for this is that as the fire canno t burn without air theremust be a draught to feed it , and as this becomes heated andrushes up the chimney, i t is replaced by a fresh supply drawnin through the doo r and window. In this way the chimney act s
as a vent ilating shaft , carrying away the impur ities o f the room ,
and so helps to prevent the disease spreading. I t is clear , therefore, that i f a person stands between the bed and the fireplacehe must get the ai r after i t has been contaminated by passingover the patient ; whereas, on the o ther side— that is,
betweenthe bed and the doo r—he breathes the ai r pure. I f f rom the formo f the room the bed cannot be placed in this posit ion , let therealways be sufficient space left between the window and the bedto stand in.
I f the room has not been used for some t ime, d o not put the
patient into i t unt i l you have lit the fire and seen i f the chimneydraws well. A smoky chimney may often be cured by ho ldinga lighted newspaper a litt le way up the flue.
.Thls warms the
air and causes i t to ascend.
As to the bed itself : The best is a hair mattress, but unlessyou are obliged, d o not use one made o f feathers.
I t is a disadvantage to have the bed too wide. I f the pat ientbe lying in the middle and needs help. the nurse is obliged toli ft either kneeling on the bed or at arm ’
s length , a positionwhich takes away all her strength and causes a very painfulstrain on the muscles. I f you are obliged to use a wide bed , a
good plan is to make a division down the middle with a boarda few inches high covered with the upper bedclothes. This not
only prevents the invalid slipping away from you,but answers
the purpose in some degree o f two beds.
When you want t o change the bedclothes and the patientcannot get up, proceed in this way : Ro ll up the clothes to bechanged t ightly to the middle. lengthwise , not across the bed :
put on the clean things with half the width ro lled up close to theo ther ro ll , lift the patient on to the newly made part , slip ofi
’
the clothes he has just been lifted from . and unro ll the clean0 2188 .
I f you have t ime before you put the pat ient to bed scour the
floor r ight well , and wash it with hot water , with a few cents’
worth of chloride of lime mixed wi th '
t. o r i f you cannot get
494 Dr. Chase’s Recipes.
and save him from all exert ion, remembering that he needs all
his strength . 2 . I f there be any severe bleeding , stanch the
blood by means of compresses applied to the veins or arteries.
as the case may be . 3. I f the patient be insensible, place himon the ground or floor . lying rather over to or direct ly on one
side, and wi th the head sligh tly raised. R emove neckt ie, co llar .etc and unbutton or spli t open any cloth ing pressing tight lyupon the neck, chest or abdomen. 4. As a resto rat ive. spr inklethe face with co ld water , and then wipe it d ry . Some co ldwater may be given to dr ink , i f the power o f swallowing be
present , but do not pour st imulants down the throat , unlessthere be clear evidence that they are needed. 5 . Do not movethe pat ient . unless to get him to a place o f shelter , and whenhe has reached i t , make him lie down and seek quiet. 6. A llowno useless talking, either to the pat ient or in his presence. 7 .
Cause the bystanders to move back and leave a clear space o f at
least ten feet in every direct ion around the pat ient .St imulants should be avo ided , except in cases urgently de
manding their administration, but they are agents o f much valuein the treatment of that condition o f co llapse and faintnesswhich very commonly occurs after some physical injuries. The
symptoms may be briefly sketched ; the face is pale and be
dewed with co ld or clammy perspirat ion ; the surface of the bodygenerally co ld ; the pulse fl icker ing, perhaps hardly perceptible ;the pat ient complains o f the feeling o f faintness, and may havenausea, or even natural sickness ; the breathing is sighing and
irregular , and for a t ime there may be actual insensibility . Nowunder such cond it ions there can be no question as to the pro
pr iety o f inducing react ion by the administration o f st imulants.
Co ffee given but and strong and in small quant it ies is a safe
and useful remedy .
Spirituous liquors are more po tent in their effects,and the
goo d effect is produced mo re speedly. Brandy is the best spirit ,given in more or less diluted fo rm ; failing this, rum o r winemay be given. I f the spir its can b e obtained only from somelow grog shop. then whiskey is to be preferred to brandy or
wine. as being less l iable to adulterat ion. In administeringthese art icles the best practical rule is to give a small quant ityat fi rst and watch the eff ect ; i f the surface becomes warmer .the b reathing deeper and mo re regular , and the pulse at the
wrist more perceptible. then there can be no question as to the
advantage o f giving even a little mo re ; but i f these signs o f improvement are want ing— i f there b e increase o f Insensibility ,
and deepening o f co lo r about the face , with access o f heat o f
skin— withho ld alcohol ent irely ; i t will but ad d to the mischief .Rules to be fo llowed by the Bystanders In Case of injury by
Machinery, etc. , Where Surgical Att endance cannot be O b tained .
— I f the pat ient is not bleeding, do not bind the limb t ight , butcover the bruised part light ly with rage. I f bleeding results,
do no t try to stop i t by binding up the wound, but find the ar
tery by i ts beat ing and place a firm and smooth wad made o f
cloth or rags ro lled up. or any round . smooth article o f propersize. wrapped up and place over the artery , t ie a handkerchief
What to Do Till the Docto r Comes. 495
around the limb and tighten up ; put. a stick through under thehandkerchief , giving it just enough o f twist to stop the bleeding. Then enter one end of the st ick under the handkerchi efto secure the hind . When the leg is bleeding below the knee ,
apply the pad over the artery at the back of the thigh and se
cure in front .
The artery in the thigh runs along the inner side o f the muscle in front near the bone. A lit tle above the knee i t passesto the back of the bone. In injur ies at or above the knee. applythe compress high up on the inner side o f the thigh. wi th the
on the outer side of the thigh .
The artery in the arm runs down the inner side o f a largemuscle in front , quite close to the bone ; low down i t gets fur
ther towards the bend o f the elbow . I t is most easily found and
compressed a litt le above the middle.
E xamine the limb from t ime to time, and relax the compression i f i t becomes very co ld or purple, but t ighten the handkerchief again in case o f bleeding.
To transport an injured person, make a so ft bed for the ln
jured part , o f straw , fo lded cover lets, etc. , laid on a board, withside pieces o f board nailed on , when this can be done. I f possible let the patient be laid on a door , shutter , settee. o r o therfirm suppo rt comfortably covered , and carry him steadily, takingcare i f there are two or more carr iers not to keep step .
Apoplexy .—A sudden suspension o f the mental and physical
powers. Remo ve the pat ient to a coo l , well-vent ilated room ;place him in a reclining or sitt ing posture ,
with the head and
shoulders slightly raised . Loosen all the t ight parts o f the suf
terer’
e dress, especially anything passing around the neck. Pour
co ld water over the head , and keep i t coo l by means o f powderedice in a bladder or o i l-skin bag. Apply mustard plasters to theso les of the feet and the calves o f the legs. I f the pat ient be o f
a full habit , a dozen leeches may be applied behind the ears and
on the temples. I f food has been taken recent ly, an emetic o f
mustard and water may be given , and in o rder to promote theaction o f the bowels a d rop o f cro ton o i l should be placed on
the tongue and repeated every two o r three hours, t ill the end
is accomplished . I n persons o f spare habit a small quant ity o f
stimulant , as wine or brandy. or a teaspoonful o f sal-vo lat ile inwater , may be given every twenty minutes or half hour . Bleeding should only b e reso rted to in the last extremity, where thereis great danger , and the arr ival of the medical man is delayed .
Persons o f an apoplect ic temperament should live moderately ,
eat plain and unstimulat ing food and avo id wine, spir its, beer .
etc. E xercise and fresh ai r are also o f the highest impo rtance.
Bm isea—First. cleanse them ; then, until pain is relieved ,
apply cloths wet with co ld water . to which laudanum may be
added. A fter the pain has subsided , warm water dressings willhasten the removal o f the disco lo rat ion ,
swelling and soreness.
Burns and 8caid s.- Dust the parts with bicarbonate o f soda.
or wet wi th water in which as much of the soda has been placedas can be disso lved . When the burns are so severe that theskin is broken and blisters are raised , open the blisters at one
496 Dr . Chase’s Recipes.
side and swath the parts with so ft linen ano inted with simplecerate or saturated with sweet o i l, castor o i l or equal parts o flinseed o i l and lime water. Burns from acids should be wellwashed with vinegar and water .
Choking—I f possible remove the oflend ing substance at once
with the fingers, o r with blunt scisso rs used as forceps. or a
loop of small wire bent like a hairpin. I t may be possible to
dislodge it by blowing strongly in the ear . or by causing the
patient to vomit by t ickling the throat . In a child these efforts
may be aided by ho lding i t up by the legs.
Cho lera Mo rbus.—G ive thirty drops o f laudanum or two o r
three teaspoonfuls o f parego r i c to an adult , o r proport ionatedoses for children . A lso apply over the stomach a mustardplaster or cloths wrung out of ho t water and turpentine , and
f requently changed .
Co lic—May be treated as above, with the addition of an
emet ic or purgat ive, or bo th i f due to undigested food .
Convuislons in Chi ld rena—When these are brought on by iadigest ion, place the child in a warm bath immediately , givewarm water , o r a lobelia emet ic. rub the skin briskly, etc to
get up an act ion. In brain disease the warm water is equallyuseful . In fact , unless the fit is constitut ional, the warm bathwill relieve the pat ient by drawing the blood to the surface.
C rampa—A co ld applicat ion to the bare feet . such as iron ,
water , rock , earth o r ice , when it can be had , is an excellentremedy for cramp. I f the patient be seized in the upper part o fthe body, apply the remedy to the hands.
Group attacks children at night and is dist inguished by a pe
cullar resonant , barking sound . Hoarseness is one o f the earliest symptoms. Apply ho t water to the throat for fifteen o r
twenty minutes with a sponge or so ft cloth , and gi ve powderedalum mixed in syrup,
in half -teaspoonful doses. repeated everytwenty minutes. until vomiting takes place. Keep the childwarm , so that sweating may be induced , and strive to allay i tsexcitement or fear .
DIar rhoea.—ln sudden attacks of diarrhoea a large cup o f
strong, hot tea, with sugar and milk . will frequent ly bring thesystem to a healthy state.
Drown ing—Inst ruct io ns fo r Those Swimming to Their Relief .—When you approach a d rowning person in the water , assure
him with a loud and firm vo ice that he is safe.
Befo re jumping in . d ivest yourself . as far and as quickly as
possible , o f all clothes— tear them o ff i f necessary ; but , i f thereis no t ime . loose, at all events the foo t o f your drawers i f theyare t ied . as i f you do no t do so they will fill with water and dragyou .
O n swimming to any person in the sea. i f they are struggling.
do not seize them then. but keep o ff fo r a few seconds t ill theyget quiet , for it is sheer madness to take ho ld o f them when theyare struggling in the water ; i f you d o . you run a great risk.
Then get close to them and take fast ho ld o f the hair of the
head. turn them as quickly as possible on their back . give thema sudden pull, and this will cause them to float ; then throw
498 Dr . Chase’
s Recipes.
wrapped closely around the forefinger ; turn the pat ient on the
back, the ro ll o f clothing being so placed as to raise the pit of
the stomach above the level o f any o ther portion o f the body .
I f there be another person present , let him , with a p iece o f d rycloth , ho ld the tip o f the tongue out o f one corner o f the mouth(this prevents the tongue from pulling back and obstructing thewindpipe) , and with the o ther hand grasp both wr ists, and keepthe arms forcibly stretched back above the head, thereby in
creasing the prominence of the ribs, which tends to enlarge the
chest. The two last named posit ions are not , however , essent ialto success. K
'
neel beside or astr ide the patient ’s hips, and withthe balls of the thumbs resting on either side o f the pi t of the
stomach, let the fingers fall into the grooves between the shortribs, so as to afford the best grasp of the waist . Now,
'
usingyour knees as a pivot , throw all your weight forward on yourhands, and at the same t ime squeeze the waist between them , as
i f you wished to force everything in the chest upward out o f the
mouth ; deepen the pressure while you can count slowly one ,
two , three ; then suddenly let go with a final push , whichsprings you back ou -your first kneeling posit ion. Remain erect
on your knees while you can count one , two , three ; then repeatthe same motions as before, at a rate gradually increased fromfour or five to fifteen t imes in a minute, and cont inue thus thisbellows movement , with the same regular ity that is observablein the natural mot ions o f breathing which you are imitat ing.
lf natural breathing be not restored af ter a trial of the bellowsmovement for three or four minutes, then, without interruptingthe art ificial respiration, turn the patient a second t ime on the
stomach , as directed previously, ro lling the body in the oppositedirection from that in which i t was first turned, for the purposeo f freeing the air passages from any remaining water . Continuethe art ificial respirat ion from one to four hours, o r unt il the pat ient breathes ; and for a while after the appearance o f return
ing li fe, carefully aid the first sho rt gasps unt il deepened intofull breaths. Cont inue the drying and rubbing, which shouldhave been unceasingly pract iced f rom the beginning, taking care
not to inter fere with the means employed to produce breathing.
Thus, the limbs o f the patient should be rubbed , always in an up
ward direct ion toward the bod y , with firm grasping pressure and
energy, using the bare hands, d ry fiannels or handkerchiefs, andcont inuing the frict ion under the blankets or over the d ry clothing. The warmth o f the body can also be promoted b y the applicat ion o f hot fiannels to the stomach and armpits, bot tles or
b ladders o f hot water , heated br icks, stones, etc. , to the limbsand so les o f the feet .
Af ter T reatment—E xternally : A s soon as breathing is se
tab lished , let the patient b e str ipped o f all wet clothing . wrappedin blankets only, put to bed comfortably warm , but with a free
circulat ion o f f resh ai r. and left to perfect rest . InternallyGive a little brandy and hot water , o r other stimulant at hand.
every ten or fifteen minutes during the first hour , and as of ten
thereafter as may seem expedient . Later manifestat ions :A fter reaction is fully established there is great danger o f con
What to Do Till the Doctor Comes. 499
gest ion of the lungs, and i f perfect rest is not maintained for at
least forty oelght hours, i t somet imes occurs that the pat ient isseized with great d ifii culty o f breathing, and death is liable tofo llow unless immed iate relief is afforded . In such cases applya large mustard plaster over the breast . I f the pat ient gaspsfor breath befo re the mustard plaster takes effect , assist thebreathing by carefully repeat ing the art ificial respiration.
H ints to Bathers—Avo id bathing within two hours after a:
meal. Avo id bathing when exhausted by fat igue or any o thercause. Avo id bathing when the bo dy is coo ling after perspi ra
t ion , but bathe when the body is warm , provided no t ime is lostin gett ing into the water . Avo id chilling the bod y by sitt ing or
standing naked on the banks o r in boats after having been in
t he water . Avo id remaining too long in the water— leave the
water immediate ly there is the slightest feeling of chilliness.
A vo id bathing altogether in the open ai r , i f af ter having beena short t ime in the water there is a sense o f chilliness, withnumbness o f the hands and feet . The vigorous and strong maybathe early in the mo rning on an empty stomach ; the young and
those who are weak had better bathe three hours after a meal .The best t ime for such is from two to three hours after breakfast .
A ll that is necessary to keep a person f rom drowning in deepwater is to keep the water out o f the lungs. Suppose yourself ab o tt le—your nose is the mouth o f the bottle, and must b e keptout of the water ; i f it goes under , do not breathe at all t ill i tcomes out ; keep legs, arms, all under but your nose ; do that .and you cannot sink in any depth of water . All you need to
d o to secure this is to clasp your hands behind your back , po intyour nose upward toward the heavens, and keep perfectly st ill.Y our nose will never go under water unless you raise your chin,
hand ,knee , or foo t above i t.
E arache.—I f a living insect i s in the ear , turn the head to
t he opposite side and fill the ear with tepid water , o i l or gly
cerine, and it will soon come to the surface. A bright lightthrown into the ear will . also , o ften succeed in bringing i t out .
Any body that wil l no t swell when mo istened with water mayprobably be removed by syr inging the ear thoroughly, Wi th theface held downward . None but the very gentlest probing o f th e
ear should b e attempted by any one but a physician. E aracb es
may o ften be relieved by using hot dr inks, and a ho t h0p poulticeover the affected ear .
E pi lept ic Fuse—These are known by pallor o f face at first ,a peculiar cry , loss o f consciousness, then flushing o f face and
vio lent convulsions. with foaming at the mouth . rolling o f theeyes and bit ing o f the lips and tongue. In a fit o f this kindplace the pat ient on the back . with litt le or no elevat ion o f the
head . contro l his movements only so far as prevent injury , placea fo lded towel between the teeth . i f possible, to prevent thebiting o f the tongue. When the convulsion is over let the pa
t ient rest in some quiet place, having previously taken a slights
l
t
l
imglant i f very much exhausted by the vio lence or length of
t e t .
500 Dr . Chase’s Recipes.
Eyer - Dirt in the eye may be washed out by squeezing from a
sponge a small stream of tepid water. To wash lime from theeye use the tepid water moderately acidulated with vinegar o r
lemon juice. C i nders and other small part icles may be re
moved generally by touching them with a so ft silk or linen handkerchief twisted to a po int , or by using a loop of human hai r .
Metallic part icles can be removed often best by the use o f a
magnet.To expose the eye more fully, the upper lid may be easily
averted by li fting i t by the lashes and pressing from above by a
slender pencil o r stick.
Faint ing—When persons have fainted lay them down withthe head as low as possible , loosen the clothing,
keep back anycrowding that would inter fere with plenty o f f resh ai r ; spr inklewater over the face, apply hartshorn to the nose. and i f too longin recovering consciousness place heated cloths or plates overthe stomach.
To Save a Person on Fires—Seize a blanket from a bed , or a
cloak, or a carpet , or any woo len mater ial. Ho ld the co rners
as far apart as you can stretch them out higher than your head .
and rush bo ldly on the person, throwing the fabr ic around the
upper part o f the body. This instantly smo thers the fire, and
saves the face. The next instant throw the u'
hfortunate personon the floo r . This is an additional safety to the face and breast .and any remnant o f flame can be put out more leisurely. The
next instant immerse the burnt part in co ld water , and all painwill cease with the rapidity of magic. Next get some commonflour , remove f rom the water , and cover the burned parts withan inch thickness o f flour ; i f possible put the patient in bed ,
and d o all that you can to soothe unti l the physician arrives.
Let the flour remain until i t falls o ff itself , when a new skin willbe found , and unless the burns are deep, no other applicat ionwill be needed.
Fish-Hooks.—When a fish-hook has entered any part o r the
body, cut o ff the line. file o ff the flattened end and pass the
b ook on through the flesh like you would a needle in sewing.
Fractures—Broken bones are easily recognized by the grat
ing o f the ends on each other , by the unusual bending o f the
limb , and by the pain caused by mot ion at this po int. A fracture
is called compound when the end o f the bone protrudes throughthe skin. Whenever such protrusion is seen. the part should becleansed and at once covered with adhesive plaster or a pieceo f linen saturated with white o f egg . A ll fractures should be
attended to by a surgeon ; consequently the dressings suggestedhere are only tempo rary. and intended to protect the parts fromfurther injury.
in Fracture of the A rm Above the E lbow, bandage the upperarm to the side o f the chest , and place the hand in a sling. In
fracture o f the arm below the elbow, bend the arm at the elbowat a r ight angle, place the thumb uppermost , and bandage it
between two padded splints, reaching from elbow to ends o f the
fingers, one being placed on the back o f the arm and the otheron the front . and place the hand in a sling. In fracture o f the
50 2 D r. Chase’s Recipes.
may be swallowed with teaspoonful doses o f vinegar . In hemorrhage from the bowels. use ice water injections and ice overthe abdomen.
injur ies to t he Brain.—Blows or falls upon the head are liable
to inj ure the b rain in two ways. Concussion o f the brain is rec
ognized by the sickness, faintness, pallor , depression and confasion o f the patient , and is best treated by placing the patienton his back in a quiet , coo l place, loosening the clothing and applying heat to the body and limbs i f they be clammy or co ld .
Compression o f the brain is due to fracture of the skull , generally a port ion being depressed. The symptoms and treatmentabout the same as apoplexy.
ivy Po ison ing or Po ison O ak.—Treated by the applicat ion o f
clo ths saturated with sugar -o f -lead water , o r with a so lution o f
bicarbonate o f soda in water . Hot water applicat ions will giveinstant relief .Nausea and Vomit ing—F irst cleanse the stomach by giving
large draughts o f warm water , and then give small pieces o f ice .
a tablespoonful o f lime water , or a half teaspoonful af aromat icspirits o f ammonia, or a small quant ity o f magnesia or bakingsoda, and , i f necessary, place a mustard plaster over the pit o f
the stomach .
Nervous Attacks, o r Shiver ing Fits, are treated by hot dr inks,
heat to the sur face o f the body , mustard or turpent ine over thestomach , and a dose o f Ho ffman’
s anodyne or t incture o f va
ler ian , i f at hand .
Nose.—Chi ld ren are apt to shove up their noses small bodies
of different sorts, which may cause serious trouble unless soon
removed . Their removal may o ften be effected by vigo rouslyblowing the .nose or by repeated sneezing,
produced by snuff , or
by t ickl ing the nose with a feather . I f these fail , a hairpin o r
buttonhook may be carefully tried .
Po isons and T he ir Ant idotes.—When po isonous substances
have been taken into the stomach , the first move is to cause
their eject ion by vomiting, or neutralizat ion by proper ant idotes.
O ur first step, however , should always be to get r id o f as mucho f the poison as possib le b y vomit ing— riddance is always prefcrable to neutralizat ion— but that which remains must be ren
dered inert b y proper ant idotes.
Vomit ing should be prod uced by the simplest means whenthey are sufli cient . such as t ickling the throat with the fingero r with a feather . or by dr inking lukewarm water . salt and wateror mustard and water , but when these means are insufiicient weshould at once reso rt to one o f those emet ics which is mostpowerful and speed y in i ts operat ion. as tartar emetic, sulphateo f copper o r sulphate o f zinc.
When vomiting has been excited , i t should b e cont inued bycepious draughts o f warm water . o r b y t ickling the throat withthe finger or a feather , until the po isonous sub stances are re
jected . In cases when vomit ing canno t be produced . the stomach pump must be used by skilled hands. especially in arsenicalor narcot ic po isons.
When as much of the poison as possible has been go tten rid
What to Do Till the Doctor Comes. 503
of by vomiting. the following antidotes will be found the mostsimple and reliable : acids are neutralized by alkalies. such as
very thick soap suds of soap and milk, chalk, soda,lime water .
magnesia, or saleratus. In cases of po isoning from sulphur icacid do not use soap suds or lime water ; for nitr ic or oxalicacid use magnesia and lime, and for prussic acid use dilute emmonia and electr icity.
A lkalies are neutral ized by acids, the vegetable acids. vin
egar , or o i ls in large quant it ies.
O pium and O ther Narcot ics are neutralized by strong co ffeeand frequent doses of aqua ammonia, fo llo'wing and dur ing fro
quent powerful emet ics, and fo r the spasms of strychnia use
chloroform , or other and electricity. Moti on and heat must bemaintained in po isonings o f this character .
A rsenic is probably the most d ifli cult po ison to ant idote suc
cessfully o f any we have to contend with ; hydrated peroxide o f
iron,in tablespoonful doses every ten minutes unt il relief is oh
tained is relied upon by the pro fession o ftener than any other
treatment . This preparat ion , as well as any others namedunder po isons, can be procured at any druggist ’s.
When po isoned by b ismuth, copper, and their compounds,
mercury , t in, zinc and their salts, and creoso te, use albumenin some fo rm, as the white o f eggs, sweet milk . strong co ffee,
and mucilaginous drinks.
For lead and its salt , use epsom salts, glauber salts, dilutesulphuric acid , or even lemonade, in mild cases.
For iod ine use starch, wheat flour or arrowroot beaten up in
warm water .
For gases use dilute ammonia, electr icity and fr ict ion.
In po isoning from animals but little or no benefit is derivedfrom vomiting, but we should at once resort to antidotes, and
o ften’to the actual cautery.
For the bite o f a mad dog the actual cautery should instantlybe applied to the wound, and large doses of zinc, or muriate o f
iron, given for several days.
For serpents' stings apply the actual cautery immediatelyand gi ve sufilcient whisky or brandy to produce intoxicat ion.
For insect poison apply iodine, or hartshorn and o i l, to the
part , and give st imulants for a day o r two .
Sore Throat—G argle with alum water or alum in sage tea.
and drink often and freely of fiaxseed tea.
Flaxseed tea should be made by pour ing a pint o f bo ilingwater on one or two tablespoonfuls o f who le flaxseed and st irr ing i t up for a few minutes. The flaxseed should not b e bo iled .
as that would br ing out the o i l, which is too heavy for the stomach . I t is only the muci lage from the outside o f the seeds thatis useful. Chlorate of potash , an ounce, in a pint of hot water .
makes a very good gargle for a simple or ulcerated sore throat .
I t is near ly tasteless. and being not at all o ffensive to take, iswell adapted for children. A stronger gargle is : Take o f verystrong sage tea, half a pint ; strained honey, common salt andstrong vinegar , o f each two tablespoonfuls ; one teaspoonful o fpulverized cayenne pepper ; steeping the cayenne with the
504 Dr . Chase’
s Recipes.
sage, strain, mix and bottle for use, gargling from four to a
d o zen t imes daily, according to the severi ty of the case. To
smoke dried mullein leaves in an ordinary but new clay pipehas been found very beneficial where there is a t ickling in the
throat , or hacking cough, o r other irr itation.
Spllnters.-Wood splinters, i f not too britt le, may generally
be extracted by tweezers or forceps, by seizing the end and
pulling steadily and carefully in the direction Opposite that inwhich they entered. Nature will soon make them easier o f ext ract ion by the formation o f matter around them. To get ho ldo f a splinter under the nail , cut out a V-shaped portion o f the
nail above it, and then the end can be seized. Splinters o f
glass, unless read i ly extracted , should be left to the skill o fthe surgeon . When a splinter in the eye cannot be extracted ,bathe in co ld water and bandage loosely, so as to keep theeye as quiet as possible t ill the surgeon arr ives.
Sprains.—Treat sprains by rest , elevat ion of the limb , cold
mo ist applications at first , and afterward either co ld o r warm .
whichever gives the greater degree o f comfort . A splint or
bandage is sometimes useful .Suf focat lona—Treat by quick removal to the open air , loosen
the garments and apply friction and art ificial respiration, i f
necessary. To escape injury by the heavier gases, as carbonicacid gas. the gases o f mines. wells. etc strive to keep the headabove them. To escape through smoke , cover the head withsome art icle o f clothing and seek the out let with the head as
near the floor as possible.
Sunst rokea—Treat this by removing the clothing , applyingice to the head and armpits until the high temperature is lowered and consciousness returns, when i t should be discontinuedunt il a r ising temperature again calls for i t . A co ld bath of
i ced water may be very beneficial .Thi rst is a fever o f the palate, which may be somewhat re
lieved by other means than dr inking fluids. The mouth is keptmo ist and thirst is mit igated by excit ing the saliva to flow.
Th is may be done by chewing something, as a leaf , or by keeping in the mouth a bullet or a pebble. A spoonful of fat or
butter will act on the irr itated membranes o f the mouth and
throat . Life may be pro longed without drinking by keepingthe clothes and skin constantly wet , even i f the water be salt .
Care must be taken on giving water to persons nearly deadf rom thirst . Give a litt le at a time, and keep the whole bodywet .
Toothachea—When due to a ho llow tooth. cleanse the cavitywith a litt le d ry cotton on a probe or large needle, and thenpack into the cavity a wad o f cotton which has been dipped increosote , o il o f cloves, or ether . When there is no cavi ty. tryb athing the face and gums with some o f the various anod ynes.
Water.- ln all localit ies where the quality o f the water issuspicious, condensed water should , i f possible, b e used for
d r inking and cooking purposes. When this is not f easible. the
water should b e carefully filtered and bo iled . Two barrels,one inside the other , having a space of four or six inches clear
WATER.
A great deal of water is necessary fo r human existence, andwhen we consider that the great bulk o f the body is composedof water we realize how important it is that the water shouldbe free from impurities. A healthy person should consume bydrink each day a half an ounce o f water for each pound o fweight— in other words, a person weighing 160 pounds shouldconsume daily 5 pints o f water, one- third o f which would naturally be contained in the food and the rest taken a s drink.
In summer much more water is necessary than in winter to re
place the large amount given o ff as perspiration.
I t is interest ing to consider the average amount of waterwhich ought to be used by an individual daily for all purposes.
The average is as fo llows : For cooking purposes, three-fourthsof a gallon ; for washing and bathing the body , five gallons ; fo rdr inking, one-third of a gal lon ; fo r cleansing purposes—housecleaning, clothes washing, etc.
— six gallons ; making a tota laverage o f twelve gallons o f water consumed daily by each in
dividual . This would make the amount o f water suitable fo r
a family o f six persons, seventy-two gallons. In cit ies, however , where water closets are in use and bath tubs usual .the majority o f persons require much mo re than twelve gal
ions o f water daily. But when we take into considerat ion all
manufacturing purposes, flushing o f sewers, etc and the tre
mendous waste, the amount o f water used per capita in cit iesaverages from 50 to 150 gallons daily.
VAR IO US KINDS O F WATE R.
Rain Water.—When rain is co llected in absolutely clean cis
t erns, on o f clean roofs after passing through a clear and pureatmosphere, i t is the most healthful o f all dr inking waters and
is pleasant to the palate and quenches the thirst . While de
scending, rain water becomes great ly aerated and at the same
t ime becomes laden with water salts or other chemical sub
stances which may b e held in suspension in the atmosphere.
As it does not conta in lime in any form i t may be used agree
l b ly b y those who cannot drink hard or lime water . I ts so f t
ness also renders i t the best water f or washing purposes.
Rain water easi ly becomes affected b y lead and fo r that reason
the first water that passes through lead pipes after standingin them over night . should no t. be used for drinking purposes.
Well Wabcrs.—When a well is over 40 feet deep its water is
usually good as the vein f rom which i t comes lies beneath some
hard layer o f so il , thus protecting i t f rom sur face drainage.
-As
a rule well waters are hard— that is, they contain more or less
Water . 50 7
carbonate or sulphate o f lime in so lution. A well that is boredb y a small pipe being sunk into the ground is not liable to becontaminated , but an open well is very apt to have muchextraneous matter fal l into it . Water from a surface well isnearly always contaminated . As such wells are less than 40 feetd eep, their water comes from the drainage o f the so il, and
may have in i t much o f organic matter in so lution, which is
always unhealthful.A rtesian Wells —A rtesian wells are bored to a great deptl
unt il they pass through an impervious layer o f so il or rock , beneath which the water is held under great pressure,
whichforces the water upward through the pipe to a height abovethe level o f the ground . As a rule artesian well water ho ldsin so lution considerable mineral salts, but: no o rganic mater ial.O ne of the most common o f artesian mineral waters is knownas sulpho—sai ine. which contains sulphur and salt and is verybeneficial in the treatment o f certain fo rms o f disease.
Spr ing Water.— As a rule spr ing waters are healthful . espe
cially i f they come from a great depth, which may be knownby the spr ing not running d ry even in the hottest and driestweather . Many spr ing waters contain minerals in so lut ion ,
taken from the so il through which the water is drained .
River water when not po lluted by sewage or other sources o f
organic impurity, is usually healthful on account of i ts thorough aerat ion.
Dist i lled water is excellent fo r those whose systems are ladenwih salts—as rheumat ics ; but ordinar ily dist illed water , unlessart ificially aerated , is unpleasant to the taste and is not to be
preferred to good well , cistern , r iver or lake water .
Rules f o r Proper E at ing.—1 . Have a var iety o f foods each
day and week. no t too much variety at one meal . Samenesstakes away the appet ite.
2. For breakfast have cereal foods. There are so many o f
these that the same k ind should not be eaten every day . A lwayshave some fruit upon the breakfast table.
3. For dinner have meats and vegetables. Soup at the commencement o f a hearty meal is excellent , as its heat arouses thefunct ion o f the stomach . I f the thin is thick, the vegetablesshould be o f a watery character , such as cabbage , summersquash . turnips. etc. I f the soup is thick ,
fo llow with the moreso lid vegetables.
4. I t is a good plan to have a var iety o f vegetables at a
meal . instead o f any one class, the mo ist and the d ry go well together . and two vegetables hard to digest , such as beans and
cabbage. should no t be served together .
5 . For supper . have light food and eat it early— bread and
stewed fruits are good . I t has become customary in the largecities to eat the heartiest meals at night t ime. I f habits of lifemake this necessary. i t is better to avo id meat at night and eat it
with the noonday meal , even i f the other art icles o f food at that
t ime are light .6. In warm weather fruits and very little cereal should be
508 Dr . Chase’s Recipes.
eaten for breakfast , and fresh young vegetables for dinner.
Avo id co ld dr inks. as they d isturb the digest ion.
7 . In co ld weather fat meats, cereals and heavy vegetablesand plenty o f hot soups should be eaten.
SPECIAL DIETS.
Diet Fo r Diabetea—Persons who have diabetes are unable to
assimilate art icles o f food which contain sugar o r starch, and
therefore all such substances should be avo ided as much as
possible.
D iabet ic Persons Should Avoid candy, puddings, pastry.
fruits, liquors, wines, white bread , cakes, rice, tapioca,macaroni,
potatoes, parsnips, beets.
Diabet ic Persons May E at fresh meats. fish , poultry . game,
bro ths, graham or gluten bread , cheese, butter , cream , greens.
cabbage, turnips, spinach , kale. cucum ,bers lettuce, radishes.
celery, o i l, eggs, nuts (except chestnuts) , o li .vesDiet Fo r Gout —A light diet is necessary . which should con
sist almost ent irely o f vegetables to the exclusion o f meats.
wines and liquors. Lean meats are especially undesirable.
Diet For Dyspepsiaa—First o f all avo id everything that isfound to occasion distress af ter being eaten . Persons differ intheir ability to eat certai n art icles—some having especial idiosyncrasies. As a rule in all cases puddings, cakes and pastryshould be avo ided , also tea, coflee, wines, liquo rs, white bread ,
hot biscuits and po rk . Who le wheat bread , graham bread and
Boston brown bread will usually be found acceptable, and the
drier the bread the better . A ll food should be eaten very slowly,not only to reduce i t to fineness, but to mix it well with the
saliva. Rare and tender beefsteak is good in most cases. mutton is excellent . Soups are nour ishing, but weaken the digest ive juices and flui d s taken during meals cause the same
trouble. Fried meats and fish, doughnuts and pies and fr iedvegetables are improper .
To Reduce Flesh—C hew all food well and dr ink as little fluidas possible at any time. i f thirsty mo isten the mouth withwater . Slowly cut down the amount o f food eaten unt il i t isone-half the usual quantity. E at plenty o f lean meats and avo idfats, o ils, potatoes and all sweet and starchy foods. such as whitebread , r ice, sago , parsnips, puddings, etc. Use no cream in the
tea or coflee and place a little vinegar in the water . Neversleep to excess. wo rk hard and perspire freely.
How to Get Fat—Keep warm and lazy . d o not wo rry, and
sleep as much as possible. E at slowly and dr ink an abundanceof milk or water . Among fattening arti cles o f diet may be ment ioned fat meat , cream . butter , bread. potatoes. parsnips, beets.
sugar , candies, sweetmeats, cocoa. choco late , puddings and cus
tard s. Keep a cheerful mind and laugh as much as possible.
Do no vio lent exercise and r ide instead o f walking every timepossible. A good method o f aiding the accumulat ion of fat is toeat a bowl o f bread and hot milk each night just before ret iring.
An easy walk o r slight labo r in the f resh ai r . especially in the
510 Dr. Chere’
s Recipes.
the water into the eustachian tube leading from the upper partuf the throat to the ear and cause deafness. Sprains are often
treated by ho lding the arm or leg under a water spout a few
inches from i t , and allowing the water to run freely over the
affected part.Treatment of Bruises.
— Immediately after an injury, theblack and blue appearance which so o ften follows may be pre
vented by immediately applying compresses o f co ld water for
short per iods, no t allowing them to become warm . I f the blackand blue appearance is already manifested , hot compressesshould be applied . The co ld contracts the skin and preventsblood f rom distend ing minute blood vessels ; the heat relaxes or
exands the litt le capillaries and gives the stagnated blood a
chance to move.
Foot Baths—When the head or upper part of the body is
crowded with blood , as in severe headache or inflammat ion o f
the lungs, or o rdinary sore throat , the excessive blood must havecome from the lower extremities, leaving the feet co ld. In all
such cases a hot foot bath is beneficial. In severe cases red
pepper or mustard should be placed in the water .
Co ld Bathe—Many pe0 ple receive great good from the dailyuse of co ld baths, usual ly taken in the mo rning : O nly the mostrobust can stand the co ld plunge bath ; while near ly all can
enjoy the sponging o f the body with cold water , exposing only a
small po rt ion at a time and drying and rubbing that well beforesponging another port ion. A person with a weak heart shouldnot take co ld baths, as the cold wi ll drive the blood too suddenlyupon the heart . Fo r the same reason persons with feeble circulat ion should not resort to co ld baths, as their vitality is too low(or a reaction to be quickly established . For other persons a
co ld sponge bath is tonic and pleasant , and when taken dailywi ll prevent contract ing co lds.
Warm o r Tepid Bathe—When the skin is d ry and contractedand the t issues tense, a warm bath will be found relaxing. I t
soothes the nervous system and i f often employed in rest lesspersons to induce sleep
,i t so ftens the skin and induces perspire
tion. As such bathing puts the body in a condit ion to readily“catch co ld ,
”it should be perfo rmed at night , just before t et ir
ing, in a bed thoroughly warmed .
A hot bath is weakening and should no t be used unless followed by spr inkling or showers o f co ld water over the bodyafterward .
Shower Baths.—Ah agreeable method o f bathing is with the
shower bath . This can be used with water o f whatever temperature is most agreeable and should no t be continued over fiveminutes and then should be fo llowed by vigo rous rubbing of the
body with a coarse, rough towel. A co ld shower bath , con
tinned for any length o f t ime is too severe for any but the mostrobust , although a short shower of co ld water is usually refresh
ing and invigo rat ing.
Swed ish Movements. 5 : t
SWED ISH MOVEMENTS.Swed ish Movementa—When properly performed , the class
of exercise known as Swedish Movement is capable of producingremarkable results in the restoration and maintenance of health.
A ll these movements are easily performed and require no apparatus o f any kind ; so that everyone can take advantage o f thebenefits to be derived from them .
The best place for such exercise is undoubtedly in the Openai r or beneath a canopy ; but when such a place is not desired, awell-vent ilated room should be used. E xercising in a close or
overheated room is o ften more harm ful than good .
1 . Let the arms drop, and place the palms o f the hands on
the sides o f the thi ghs ; then slowly raise the arms unt il theyare as high above the head as possible, with the palms of the
hands facing one another . Ho ld the arms back as far as pos
sible and the chest forward , breathe slowly through the nostr ils,and slowly let the arms drop to the first position. Repeat abouta dozen t imes. This form of exercise is well adapted to personswho have difficulty in breathing easily , who have weak and uh
developed chest muscles and insufficient expansion.
2 . E xtend the arm directly forward with the hand stretchedwide open, then slowly descr ibe a circle, with the shoulder jo intas the center . swing the arm above the head, keeping the backand neck straight . Perform the movement with one arm at a
time. This is o f benefit to those sufier ing fmm a crowded feeling in the chest and fulness in the head and general sluggishcirculation .
3. Place the hands on the hip with the fingers widely separated and the elbows at an angle. Throw the shoulders and
body backward and then while the hands st ill rest on the hips,move the elbows back as far as possible and back again to the
first posit ion. Repeat several t imes. By this method the chestmay be great ly enlarged .
4. Draw the shoulders well backward , clench the hands and
place them in f ront o f the shoulders, then suddenly throw the
arms full length upward and then back to the first position.
R epeat fifteen to twenty t imes, breathing slowly. This exerciseis useful in overcoming round shoulders.
5 . Stand with the arms close to the body , the elbows bestso thc t ips of the fingers touch the shoulders, then quickly throwthe hands as high above the head as possible and suddenly re
turn to the cr iginai posit ion and repeat a dozen times. Next ,stretch the arms forward and then backward and then sidewaysas far as possible, each time returning to the original position.
In this manner the entire lungs are expanded and enlarged , the
muscles o f the arms strengthened and the ent ire body invigo
rated . Such movements are useful in nervous debility and indigestion.
6. Stand erect with the arms stretched at r ight angles withthe body and then rotate the hands, twist ing them around as
far as possible without lower ing the arms. The muscles of thearm and shoulder are greatly strengthened in this way .
5 12 Dr. Chase’s Recipes.
7 . To strengthen the wrist and increase the dexter ity o f thefingers, touch the front of the wrist with the fingers on the
same hand, then open the hand and stretch the fingers backward as far as possible, bend the hand sideways each way as
much as possible ; clench the hand suddenly and vigorously and
quickly open and separate the fingers and bend the hand backward.
8. For the cure o f co ld feet which often annoy persons com
polled to lead an indoor life, there is no better exercise than thato f alternately raising the toes and then the heels of first one foo tand then the o ther . O ne method o f per forming this exercise isto stand firmly on one foot while the o ther is raised and the
exercise performed by i t. The hands should be placed upon the
hips. This exercise may be modified by causing the foot , whenraised, to form in i ts movements a half-circle by working i t firstto one side and then the other . These foot exercises are alsovaluable for persons who sufier from a crowding of blood uponthe upper organs. such as the stomach , lungs and brain. Theyare useful in biliousness accompanied by sluggish circulati onand co ld feet.
9. Bend the leg t ill the thigh fo rms a r ight angle to the bodyand the leg a right angle to the thigh, then throw the ent ire legout straight , rebend i t and then place the foot on the ground
with the heel close to the other heel, repeat several t imes , alternataly straightening the leg forward and sideways as far as
possible.
10. Stand erect upon one foo t and with the other describe a
circle by throwing the foot outward , sideways and backward as
far as possible, keeping the leg st ifi and making the circle as
complete as possible , with free movement at the hip jo int only.
This exercise well performed aids in secur ing a graceful use o f
the legs.
11 . Stand erect with the hands on the hips, bend the kneeand lift the leg as high as possible, trying to bring the kneeagainst the abdomen. A lternate the exercise with first one legand the o ther, commencing at a slow measure and gradually increasing the rate o f movement .
12. Bend the knees and lower the body unt il the calves and
backs o f the thighs meet , ho lding the posit ion by extending thearms forward , slowly raise the body , with the heels coming'
to
gether and the hands rest ing against the thighs.
13. Separate and at inen the legs and plant the feet firmly ,
and then as nearly as possible descr ibe a circle with the head bykeeping the neck stlfi and swaying the body from the hips. Thisexercise great ly benefits the circulat ion and is useful in const ipeti on and hemorrho ids and female diseases.
14. Place the body on the back upon a low table, so that theedge of the tab le comes und er the knees. let the feet hang downand just touch the floo r ; have some one press upon the kneesand then raise the body to a sitting posit ion , keeping the backstraight . Then lie down again slowly and repeat the movementseveral t imes. This exercise is good for sluggish conditi ons ofthe stomach and intest ines.
5 14 Dr . Chase’
s Recipes.
typhus, typho id, dysentery , ague, chronic dyspepsia, cholera.pleuritic efiusion, scar lat ina, maligna. etc. In some very obstin
ate cases o f this class, a tea of bayberry and cayenne, in equalparts, is necessary to stir up the f rame ; and a litt le cayenne maybe added to the lobelia. A few grains o f soda disso lved in
water , expedite the act ion o f an emet ic when the stomach is
sour . Painful vomit ing may be relieved by dr inking plenty o f
the teas. I n mild acute cases, when the conveniences for givingan emet ic in the usual form are not procurable. the pat ient maybe put upon the use o f p i lls made o f lobelia seed and ginger
mixed freely into extract of boneset or dandelion. O ne o f these
given every three-quarters of an hour , with intermediate dr inkso f spearmint , balm , o r o ther agreeable aromat ic, will generallyprocure good emesis and gentle relaxat ion in a few hours.
VAPOR BATHS.
Vapo r Bathe—Vapor -baths are of service in obstruct ions of
perspirat ion , especially in chronic to rpidity o f the skin ; in
typhus, yellow fever , scarlat ina maligna. bronchit is, pneumonia.dysentery and all cases where there are strong recessions o f
blood internally, chronic failure o f deeply seated organs and the
pressure of any kind o f po isons.
Vapor baths should not be gi ven t ill after the alimentarycanal has been well cleaned by emet ics, or by agents that act
upon the lower bowels, as inject ions. To gi ve them while theintestines are clogged with morbidit ies is to invite these mater ials outward through the lacteals and thus depress the system.
The vapor should be applied over the head , when not posit ivelyd isagreeable ; and such art icles as ginger , mint o r composit ion,
should be used in a weak tea, to ai d the bath. A dense vapo rcontaining much mo isture and litt le heat , will favor absorpt ionrather than exhalation at the surface, and may no t secure per
spirat ion at all. Too great a degree of heat stimulates the sur
face highly, and causes i ts contraction. While avo iding theseextremes, remember to employ only the lowest avai lable tem
perature when i t is determined to give this bath at all in acute
cases w ith a ho t skin, and to use all the warmth that is comfortable in chronic cases with a co ld skin.
A bath is to b e cont inued t ill the who le surface is in a per
spiration. Applied for too long a time, i t may cause too great
an abst raction o f mo isture, whence i t is not good in cases wherethe transpirat ion is easily made pro fuse. I t is a most powerfulequalizer o f circulation and nervous action. I t has been employed in the pract ice o f med icine for two thousand years and
always with the most marked benefit , when not misapplied .
Inject ions.— Inject ions are to be either demulcent . relaxing ,
astr ingent or st imulating , acco rding to the condit ion o f the sys
tem. Slippery elm and starch are the best demulcents. lobeliain elm the most serviceable relaxant, and a little ginger addedto these makes as much st imulat ion as is required in o rdinarycases. Injections are mostly employed to unload the bowels
Symptoms Dur ing Disease. 515
when they should be large and warm . When used to influenceremote parts, they should seldom exceed two or three fluidounces, else they will not be retained . St imulants are seldomretained, even in chronic cases ; but in great depression, whetheracute or chronic, such st imulant as the third preparation o f lo
belia, is of remarkable service. The who le system can be
profoundly influenced by means of injections.
IIEREDITY.
Hered ity—A great many diseases or tendencies towarddisease may be transmitted from parent to child or from one
generat ion to another through many successive generations, pos
sibly skipping one generat ion and reappearing in a later one.
Consumption has long been recognized as the most common o f
hereditary disease, because it is the most fatal ; but gout , rheumatism, scro fula, syphilis, liver troubles and nervous diseasesare unquest idnab iy o ften hereditary in nature. A who le familymay be especially prone to nervous troubles and one memberhave St. Vitus dance, ano ther epilepsy, and another paralysis, or
another insanity.
I t is hardly probable that the actual di sease itself is trans
mi tted , but the peculiar formation o f the organism make it liableto succumb to the disease.
Skin troubles, such as eczema and birth marks, cancers,
erysipelas, tendency to insanity and suicide and melancho ly,scalp troubles and baldness, eye diseases and irregular it ies of
vision and many other diseased conditions can be traced direct lyto parents or ancestors similarly afiected . Whenever there is
fear o f hereditary disease manifest ing itself , the greatest care
should be taken to avo id all things that would aggravate the
t rouble. In this way mani festat ions of the disease may be les
sened , and the danger of furthertransmission possibly averted .
SYMPTOMS DURING DISEASE.
The Skim—The extensive surface presented for inspectionby the skin , and the influence i ts great vasculari ty gives it overthe circulati on , read it o f more impo rtance in examining pa
t ients than is usually supposed .
Co ldness o f the surface denotes recession to the internalorgans, as on the approach of fever , pneumonia, arachnitis, etcin cho lera and ague, before hemorrhages and in many chronicafiections o f internal o rgans. The greater the co ldness, and the
longer i ts durat ion , the mo re severe the ensuing difficulty ; and
the return o f a co ld surface and r igors toward the latter stages
o f acute maladies, is very unfavorable. Co ld extremities and a
warm face mark a tendency to acute cerebral difficult ies, whilesimilar warmth over the chest and abdomen po ints to acute
difficult ies in the viscera o f these regions. Co ldness on the
face, while the rest o f the body is warm , is discouraging ; andin pneumonia and cerebral excitement , is very bad . The temperature o f the forehead lowers after severe hemorrhages, and
5 16 Dr . Chase’s Recipes.
is an unfavorable sign in cho lera and hydrocephalus. Heat upon
one cheek , while the other is coo l, is a mark of nervous or hec
t ic fever . The nose gets co ld ear ly in cho lera ; coo lness o f it is
considered unfavorable in any acute affection of the internalorgans, as dysentery, arachnit is and pleur isy ; and persistentloss o f heat in this organ manifests a feebleness o f circulat ionin the chylo—po iet ic and thoracic viscera.
The co lor o f the skin is subject to great var iations. A d if
fused scar let blush denotes an ardent febr ile action. as in syn
ocha ; and a more distinct arterial hue usually accompaniesscar lat ina and other exanthems. A clear red is favorable ; buta heavy o r purple red is unfavorable. Local redness may pointto cutaneous inflammation. as in erysipelas ; or the adjacentorgans may be crowded , as when the face is red in apoplexy.epistaxis and acute arachnit is, and the chest flushed in pneumonia. Circumscr ibed redness o f the cheeks suggests consumpt ion, marasmus o r o ther tuberculous difficulty . A
,
purple blushupon the skin indicates capillary congest ion, the b lodd beingalso unoxygenated from failure of healthy respirat ion. I t is not
a desirable sign . and becomes unfavorable acco rding to the
depth o f the co lor and the vital importance o f the organ afiect
cd . In typhus and asthma, i t is common ; in intermittents and
pneumonia, it is very bad . O ccurr ing on the face , i t marksvio lent asphyxia o r cerebral congest ion. A leaden hue indicatesgangrene when occurr ing locally, and a d ifiusion of this co lorpo ints to incipient decomposition o f the blood in typhus, yellowfever , po isoning and phlebit is. The integuments may be dyeda dirty black by the cont ined internal use o f nitrate o f silver ;but this co lor also occurs in extreme cases o f typhus,
scurvy,small-pox and jaundice , and is always a most unfavorable omen .
In asphyxia, chronic obstruct ion o f the abdominal viscera, and
after bad nour ishment , po rt ions o f the skin may turn livid ,
which is unfavo rable. Y ellowness occurs in jaundice, yellowfever , bilious fever , and o ther cases where the escape o f bile isimpeded . An earthy hue indicates cachectic tendencies. as
scrofula, tubercle and gout ; also albuminuria. Paleness o f the
sur face refers to anaemic conditions in cases o f dropsy, chlorosis and paralysis : and to sud den nervous prostration, as in the
commencement o f miasmatic fever and in shocks. I t is a verybad sign when accompanied by great internal heat .
Sweat ing is favo rable when the excret ion is warm and not
too watery ; when i t fo llows the diminut ion o f some other excre
t ion, which had been excessive, and when (as in fever ) thepulse so f tens and the patient becomes easier . Co ld sweats iad icate great nervous prost rat ion , as in typhus, cholera and gan
grene o f internal o rgans ; clammy sweats, and local waterysweats, are very unfavorab le. Viscid sweats are to be distinguished f rom clammy : they generally occur after faint ing,
hemor rhages and gastric fever , when they are no t alarming ;but when other signs are unfavo rable. these sweats are bad .
Scanty sweating in febri le cases, when pro fuse sweating is ex
pected , ind icates bad internal complicat ions ; continued sweats.during convalesence, are bad ; local sweats generally occur over
5 18 Dr. Chase’s Recipes.
marasmus, cholera, dysentery, chronic hemorrhages and nerv
ous prostrat ion.
The Att itudea—Inability to lie down indicates thoracic d i f
ficulti es, as phthisis, asthma, organic changes o f the heart and
hydrothorax. I t is a bad sign when persistent, and unfavorablewhen occuring in pleur isy, bronchit is and simple dyspnea.
Quietness, with consciousness and strength, is good ; but i fthe patient is debilitated , whether conscious or not , i t is highlyunfavorable, as in typhus, yellow fever , exanthems and per i toni tis. Patients may lie sti ll from fear o f the pain provoked bymotion. Restlessness is very unfavorable in rheumatism and
thoracic inflammat ions.
A fixed position on the back is a mark o f abdominal tenderness, as gastr it is and enter iti s, and is very common in per itoneal inflammat ion. O ccasionally i t is not iced in the latterstages of cerebral afiections, paralysis and pneumonia. A posit ion upon the abdomen indicates abdominal pain ; and on the
lef t side, organic disease o f the heart . Pat ients toss about inco lic and during the passage o f gall-stones.
The Circulat iona—The pulse, being a representat ive of theent ire circulation, has always been regarded as an imporant ai din forming diagnosis and prognosis. The technicaliti es appliedto i t are numerous, and sometimes lead to mistakes by beingmisunderstood. Frequency refers to the rapidity o f act ion, or
the number o f beats in a minute ; quickness, to the suddennesswith which each pulsation is made, o r the sharpness with whichthe blood passes under the finger ; strength , to its firm resistance dur ing the diasto le ; hardness and tenseness, to the cordedfeeling presented in both systo le and diasto le ; feebleness, to a
weak impulse against the fingers ; so ftness, to a full artery thatofiers slight resistance to pressure ; smallness, to the size of the
bloodvessel.
The act ion o f the heart and arteries is liable to so manyvariat ions f rom age, sex. temperament , the condition o f the
mind, etc that its semeio logical language can be understoodonly by the exercise o f great care. In ear ly life, i t is small andso ft ; in old age, it becomes hard almost to r igidity. I t is
smaller and quicker in females than in males ; full , firm and
quick in sangu ine temperaments ; full , firm and slow in the bilious ; small , so ft and moderate in the nervous ; slower in the
morning, and during the recumbent posture, than in the after
noon and while the sitting or erect posture is maintained . Th e
fo llowing presents nearly the average frequency of the pulsat ions in d ifierent ages: A t birth , 140 ; dur ing infancy. 120 to
130 ; in childhood, 100 ; in youth, 90 ; adult male, 70 to 7 5 ; adultfemale, 7 5 to 80 ; old age, 70 ; decrepitude. 7 5 to 80.
These calculations were probably made upon persons in a
sitting posture. Dr. Guy gives the fo llowing averages o f adulthealthy persons in d ifierent posit ions : Male—standing, 79 ;
sitting, 70 lying, 67 . Female—standing , 89 ; sitt ing, 82 ; lying.
80.
In examining the pulse, it is most convenient to feel theradial artery near the wr ist ; though in cerebral affections,
Symptom Daring D isease. 5 19
where the pressure toward the brain is very great , the temporalartery may also be examined and its condit ion compared withthe radial artery . A fter entering the sick chamber, allow sometime to pass in familiar conversat ion, or an inquiry into theo ther symptoms, befo re attempt ing to feel the pulse. This ailows the tempo rary excitement caused by your arrival to sub
side, and gives your own hand an. opportunity to atta in the temperature o f the room . The pat ient , whether lying or sitt ing ,
should be placed in the easiest posture and have the arm so
rested that all i ts muscles shall be relaxed as far as possible.
Use three fingers to feel the pulse , press upon i t with moderatefirmness, avo id count ing the beats by the watch unless i t isabso lutely necessary , cont inue your examination about half a
minute at a t ime and cease talking while thus engaged . Inmost instances, especially in nervous cases, it will be well torepeat this examination twice at each visit .
A frequent pulse, which is at the same t ime full and strong,
indicates ardent vital resistance to some obstruct ion in these
t issues which are extensive, as the mucous, serous and synovialstructures in dysentery , cystit is, pnemonia, arachnit is, puerperal fever , rheumat ism , etc. I t is more favo rable than a f rs
quent pulse that is small, which po ints to a depressed condit iono f the system and o ften occurs in the latter stages o f the affec
t ions just ment ioned . A small , corded and frequent pulse follows prostrat ion by hemorrhage , and is somet imes the first signnot iced in internal uterine flooding.
Somet imes the radical artery contracts so feebly that thepulse reced es up the arm, and becomes almost lost . Thisoccurs in faint ing , af ter severe concussions o f the brain and
spine and in Asiat ic cho lera. I t is an unfavorable symptom .
A quick pulse occurs in acute irr itat ions in all localit ies. As
sociated with great f requency , i t const itutes palpitat ion , and
refers to either sympathet ic or acute o rganic disease o f the
heart . When. in addit ion to these , i t becomes small, great
nervous prostrat ion is ind icated , as in typhus,hect ic, ne i vous
fever and when gangrene approaches. I t is then very unfavorable, but is not o f such serious import when i t occurs in spasmodic cases. A sluggish pulse is present in organic disease o f
the heart and structural disease o f the brain. I t is usually as
sociated with mental dullness. In scurvy and other semi-putr idstates o f the blood , the pulse is frequent ly sluggish .
A strong pulse is observed in congestions, as apoplexy , at the
commencement o f pneumonia and previous to hemor rhagesf rom mucous sur faces. In apoplexy, i t intimates a liability tofrequent attacks : i t is mo re favorable than the weak pulse. be
cause i t indicates greater vital power . I f fullness o f the bloodvessel is associated with firmness o f its coats, hemorrhage , pro
fuse sweat ing , the appearance o f an exanthematous erupt ion or
other cr it ical evacuat ion, may be expected in acute afiect ions ;i t is an unfavorable sign in scurvy and other chronic diso rderso f the blood .
The weak pulse denotes nervous debility, and is unfavo rablein typhus, hyster ia , threatening gangrene, softening of the brain
520 Dr . Chase’s Recipes.
and where passive hemorrhage is feared . When a weak pulsealso becomes small and thread-like, it marks great nervous prostrat ion and is always unfavorable ; very bad in ty phus, pneumonia, arachnitis and after hemorrhages. I f frequency accompanies smallness and weakness, the greatest danger is to beapprehended. A small and hard pulse is not so unfavorable.
A hard pulse usually indicates fibrous excitement , as in rheumatism, spasm , synocha and local inflammations. I t shows a
vigorous f rame and an ardent vital resistance ; but it also indi( ates decided obstruction to organic action, and is likely to b e
fo llowed by suppurat ion. The pulse sometimes becomes peouliarly r igid in ossification o f the heart and arter ies. When hardand irregular , organic disease o f the heart, or apoplexy, is to b edreaded . When hard and of a frequency near ly twice that o f
health , i t is o f unfavo rable import unless relieved by some cri t i
cal excretion in twenty-four hours. In hemoptysis, continuedepistaxis and internal inflammation , as well as in various fo rms
o f fever , a pulse o f this character is somet imes obstinately sus-I
tained in resistance to ser ious disease, and is always had .
I rregular pusat ions, or those which are variously intermittent, commonly indicate feebleness o f the heart ; but they alsooccur in acute cerebral and abdominal afiecti ons, when they are
o f ser ious aspect . A rapid and irregular pulse is bad ; and the
less varying the act ion of the b loodvessel. the more promisingthe indication.
The veins are liable to many visible changes, such as a gen
eral state o f distension—wh ich indicates a tendency to con
gestion in such cent ral organs as the heart , lungs and chylopo ietic viscera. I f the distension occur in the neck and temples,
i t suggests congesions o f the brain ; i f in both lower extremit ies, sluggi sh po rtal circulat ion and chronic affect ions of the
liver may be expected ; i f only one extremity, the disease is generally confined to the b loodvessels of that limb , as in var ix.
The Nervous System—Pain is of such var ious characters,and is liable to so many vasci llations, that words canno t be usedto advantage further than to descr ibe the chief signs connectedwith it . A fixed pain denotes a seated difficulty ; the acuteness
of i t generally depends on the denseness o f the part concerned ,
being greater in arthri t is and per itonitis than in inflammatoryaffect ions o f the mucous membranes ; when the pains wanderfrom part to part , i t is either through the funct ion o f the sympathetic nerve , or the disease relates to the nervous system i t
self . Increase o f pain on pressure is characteristic o f inflammat ion ; in simple irr itation , pressure does not increase pai n :while in co lic and true neuralgia,
pressure relieves the acute
suffering. Cont inuous, unremi tting pain shows persistent oh
st ruct ion , and is liable to be fo llowed by suppurat ion ; remi ttingpain is o f more favorable import and , when aggravated by use
o f a part , is a sure sign of disease in that part . Pain throughinternal organs is not promising ; and when i t recedes from ex
ternal to more internal parts, it is a discouraging sign . Ah
sence of pain in a malady where it is usually present , generallydenotes cerebral pressure , and is bad . The occurrence o f inter
ggg Dr . Chase’
s Recipes.
depression, and cerebral pressure and so ftening . Stupor at thecommencement o f typhus, nervous fever and the acute exan
thems, is unfavorable. Delir ium is near ly always an unpromlsing sign . Nervous persons, and those liable to cerebral affect ions, suffer delir ium easi ly. O ccurring in acute fever , andr ising and falling regularly with the changes o f the arter ial excltement , delir ium is no t as dangerous as when it appears in thebeginning o f fever , in the cold stage of intermittents, and in
abdominal and tho racic inflammation. I f it is manifested after
loss o f blood , pro fuse sweating , and with the prostrat ion andpaleness sometimes observed in typhus, pneumonia and peritoni t is, i t is o f the most ser ious import .
Fur ious del irium most commonly occurs in ardent inflammat ion. Low, muttering delir ium o ften appears in typhus andother nervous prostrations, and is very ser ious. A quiet delir ium, succeeding furor and accompanied by sinking o f the
pulse and general prostrat ion, is very unfavorable. A generaland somewhat rapid wander ing o f all the facult ies o f the mind ,is mo re favorable than a continuous adherence to one fixed traino f abberratlon. Tranquil sleep af ter delirium is favorable ; buta sudden cessat ion o f delir ium , while the unnatural ‘breathingand pulse cont inue , generally precedes death. Chronic deliriumconstitutes one form o f insanity.
O n being called to a case o f deep coma, there will o ften b e
experienced great di fficulty in deciding whether this condit ionis due to apoplexy , or to a large dose o f opium,
o r to a po isonousquant i ty o f alcoho l . The po ints which will assist the pract i
t ioner in forming an opinion are : The history o f the pat ient ,his general appearance and such o ther circumstances as can be
gleaned f rom his fr iends ; the smell o f his breath ; his conditionin life. and the state o f his mind for the previous few days. I n
cases o f po isoning by opium , the pupils are contracted , somet imes to the size o f a pin’
s po int ; in deep intoxication they are
o ften dilated , but sometimes contracted ; and so in apoplexy.
The Respi rato ry Dram a—Respirat ion , like circulat ion , is
subject to a multitude o f changes during actual health , beingslower in males than females
,quicker and louder in children
than in adults. and slower during sleep than in wakefulness.
The number o f full respirat ions in the adult male is commonlyeighteen in a minute , or one to every four pulsations o f the
heart ; and they change to slower o r mo re rapid in about thesame ratio that the pulse does. Slow breathing occurs in or
ganic affections o f the heart , faint ing , concussion,and , in gen
eral , from those difficult ies which cause sudden coma. Aecompani ed by co ld ext remit ies and a weak pulse , i t is bad . Large
inspirations, performed slowly, po int to cerebral pressure, as in
apoplexy, before convulsions and in arachno id inflammat ion .
Respiration o f this character occurs in pneumonia, pleur itic ef
fusions and emphysema, and may be distinguished from thatwhich is noticed in the other class o f cases, by observing the
smaller quantity o f air which is inhaled at each inspiration.
E nlargement o f the liver and spleen, and general debility , mayalso cause small respirat ion.
Symptoms During D isease. 52 3
Feeble efforts at respiration precede death in typhus, con
sumpti on , etc. but are not unfavorable in syncope. Laboredbreathi ng ar ises f rom obstruct ions in the ai r passages, as incroup, asthma and acute bronchitis. The greater the exert ion,
the worse the omen. I rregular it ies o f respiration are unfavorgenerally arising from cerebral disease and severe pneu
mo a.
When the abdomen moves dur ing inspirat ion , and the ribsremain almost sti ll, pleur isy or acute pneumonia is indicated .
I f the r ibs move and the abdomen is held at rest , hepatic, gastr ic or splenic d ifficult ies may be suspected ; though this modeof respirat ion is met in peri toniti s and severe enter ic inflammation. When only the upper r ibs move, card iac and acutelaryngeal disease is indicated. I f the inspirat ion alone is d i fficult , croup, (e dema glott idis, whooping cough, or other affect ions o f the larynx, are connected with i t . In bronchial affect ions, i t is the expiration that is most labo rious.
Dyspnea may ar ise from any condition of disease that d isturbs the equi libr ium between the quant ity o f blood sent fromthe left ventricle and the air taken into the lungs, as pneumonia,
pulmonary congestion , phthisis, cardiac disease, etc. When con
t inuous and permanent , it is unfavorable, whether in acute or
chronic disorders o f the thoracic viscera. Inability to breathein any other than an erect posture occurs in asthma, hyd rothorax and anasarca. I t is unfavorab le, but not as much so in
asthma as i ts sever ity would at first lead one to suppose.
Loud and stentorous breathing occurs in apoplexy and cere
bral pressurH specially in surgical cases. I t is a bad prognost ic. I t sometimes precedes death in pneumonia, bronchialcatarrh and phthisis. H iccough is a spasmodic affection pro
y oked by abdominal irr itat ions and reflex irr itat ions o f the
brain. O ccurr ing in strangulated hernia, per itonitis, typhus,dysentery and enter itis, i t is o f the most favo rable import .
The Tongue.—The tongue, by the cont inuity o f i ts mucous
covering with the other mucous membranes, presents sympathetic signs of the condit ion of the intestines and lungs. A
mo ist tongue is good . Dryness refers to internal irritat ion ,as
in diar rhea, pneumonia, typhus, gastr itis, etc. The greater the
dryness, the more unfavo rable the prognosis ; and a fissured
tongue is always unpromising. When the tongue, after havingbeen furred ,
becomes d ry , rough and dark, suppression o f all
the secretions, contamination o f the blood and ser ious prostration may be expected. Mo isture succeeding dryness is decided ly encouraging .
A white,mo ist fur occurs in acute fevers, when the intestinal
irritat ion is moderate. A very heavy fur indicates greater gastr ic disturbances and a tendency to nervous depression, as in
typhus, typho id ,diarrhea and the acute exanthems. A yellow
coating indicates hepatic obstructions ; a brown coat po ints tonervous prostration w i th a tendency to putrefaction. as in
scurvy, nervous fever and typhus. A brown t int is always nu
favorable, the deeper the hue, the worse the omen ; and whendryness and fissures are added to this color , great danger is tr
524 Dr . Chase’s Recipes.
be apprehended . Returning mo isture , and a disposit ion to clearaway the coating, are encouraging .
A mucous, white coat ing is present in mild dysentery anddiarrhea. A beef -red tongue refers to chronic inflammat ion o f
all the mucous sur faces and the hepat ic organs. A scarlet redindicates acute inflammat ion ; and is a sign of gastr ic irritat ionwhen occurr ing at the po int and edges o f the tongue. Red ness
along the center refers to irr itat ion in the smaller intest ines ;and is met in typhus and nervous fever , before the peculiarsensit iveness o f the bowels begins. I f this red str ip is of a
glassy, varnished appearance, the sign is no t favorable ; but i f itbecomes mo ist in twenty- four hours i t is a good omen. A bluishred tongue occurs in asthma, carditis, small-pox and other af
fect ions, when the respirat ion is ser iously interfered with .
The tongue is sometimes covered with false membranes,
either in patches or over i ts entire surface . I t is not a favo rable condit ion. Small , red papilla appearing at the po int , denote irr itable humors ; apthous pustules may be present fromthrush , o r they may accompany intest inal and pulmonary d i ffi
cult ies, when they are decidedly unfavorable. When bluishbrown and d ry , they are very unpromising. A tremulous tonguedenotes nervous prostrat ion ; and is a bad omen in all acute
aflections, except hysteria.
The manner in which a furred tongue clears o ff , is o f importance. A slow breaking away o f the coat from the t ip and
edges, denotes a permanent recovery ; i f i t disappear in patches,
and leave a smooth , red sur face, recovery wi ll be tedious ; whenit is removed rapidly and leaves a dark , cracked or glassy sur
face, the omen is of unfavorable import in all cases.
526 Dr. Chase’s Recipes.
of the abdomen is relieved. and the peristaltic action is increased .
Fleshy persons, especially those over forty years of age. are
most benefited by abdominal massage. I t is also most useful inover
tcoming constipation caused by sluggishness of the intestinal
t rac
Stomach Massage—Let the patient lie flatly upon the backwith all muscles relaxed. Let the assistant assume a positionnear the patient ’s right shoulder , the back toward the pat ient ’sface ; he then opens the r ight hand and places i t firmly to the
left o f the pat ient 's navel. and pressing rather hard , draws it uptoward the ribs. slightly shaking i t as he moves it to a po int overthe stomach. In this way the t issues have been drawn togetherand he ho lds them there with the t ips o f the fingers of the lefthand and repeats the movements o f his right hand several t imes.
After this process the abdomen. just below the stomach and the
region over the stomach, may be kneaded for twenty minutes or
more. This form O f stomach massage is excellent for indigest ionand dyspepsia.
A bdominal Massage.—Place one hand flatly upon the r ight side
of the pat ient ’s abdomen and the other upon his left side, and
proceed to knead the abdomen and i ts contents most thoroughly,
pressing hard with the base o f the hand toward the operato r andusing the fingers o f the other hand. O ld persons and those whohave lost considerable flesh can be well treated by this method .
although it is not.
well to use it upon fleshy persons, as i t cannot
then be easi ly or sat isfacto r ily employed . Fleshy persons are
greatly benefited by striking the abdomen rapidly with the sideo f the hands (the side o f the little fingers) , keeping the fingers as
widely apart as possible and str iking every part o f the abdomen.
Intest inal Man age— This is essentially a kneading o f the ab
domen, fol lowing the line o f the tract o f the bowels. Commencein the lower r ight-hand port ion O f the abdomen and make pressure and a kneading motion with one half-closed fist and the next
one immediately above i t . Proceed upward . pressing first one
flat and then the other . unt il the ribs are reached, then cross overin the same manner to the left and proceed downward to the
lower po int o f the left-hand side of the abdomen and then towardthe center at the lowest po int . Repeat the manipulation severaltimes. In this manner the movements of the large bowel will befo llowed and the activity increased . I t is a most excellentmethod of overcoming the const ipat ion which is o ften the ac
companiment O f dyspepsia.
Movements of the Limbs.— A fter general massage i t is adviso
b le to move the limbs freely. Bend the arms at the elbows and
then raise the arm thus bent as high as possible ; next stretchthe arm its full length and cause i t to describe an imaginarycircle. Bend the legs at the knees and then press them againstthe abdomen , quickly extend them and stretch them as much as
possible and then descr ibe a circle with the hip as the center .
The kneading of the bowels can be performed without an
assistant, and will be found a great aid in dyspepsia.
DIVISIONS OF LIFE
Pro-Natal Period .— The child is to a great extent influenced
bv the mother before i t is born. The hab its o f life, methods ofeating, thoughts, mental employment and her relationship to
others all leave their impression upon the unbo rn babe. The
prospective mother should contro l her anger , exercise habits o f
cheerfulness and industry and in every way possible endeavorto lead such a life as she most desires her unborn child shouldlead.
infancy .—Ah infant ’s muscles and all i ts t issues are sof t and
all the functions o f the body are performed rapidly and development takes place rapidly ; near ly five times as much food is
required in proport ion to i ts size as is required by an adult .The pulse rate is about 120 per minute instead of 7 2. and the
respirat ions are from 24 to 30 per minute, instead of 17 . The
dangers O f infancy are great , and one O f the greatest is the
probability o f improper feeding. A child should be fed onlyupon mother ’s milk unt il the incisor or front teeth are cut ,
which occurs about the ninth month. O nly the greatest necessityshould permit O f any other form O f food being given ti ll then.
Weaning should be gradual after the ninth month, commencingby giving a little cow ’
s mi lk each day . Regularity in nursing
and in feeding are O f the utmost importance, and from the
ear liest period the habit o f regular eat ing should be taught .
During the first two years O f existence milk should be the chiefart icle o f diet.
The dangers from co ld are great dur ing infancy and too muchcare cannot be taken in guarding against i t. Drafts of ai r
should be avo ided . flannel should be worn about the abdomenand the legs and feet kept especially warm .
Bowel troubles are frequent during infancy, especially duringthe per iod of dent it ion, and at that t ime meats and gravies and
strong foods should be avo ided. Abundance O f sleep should beallowed infants, and until a child is at least four years old a nap
dur ing the day is imperative.
Child hood .—Thls per iod extends from the end of the third to
the end o f the seventh year . I t is characterized by a tendencyto throat and glandular troubles, fevers, epidemic diseases and
brain troubles. The food during this period must be light , yetabundant. and given with regular ity . O ver excitement and too
527
528 Dr. Chase'
s Recipes.
ear ly excitement must be avo ided , as the brain, spine and nervesare developing rapidly and are sensit ive. Habits of regular itymust now be established—regular ity in sleeping, eat ing. playing.
evacuating the bowels, etc. In th is way the foundat ion for a
healthy and useful life wi ll be properly laid.
A do lescence.—From the seventh to the fourteenth year the
t issues o f the body gradually lose their softness and becomemo re so lid , the first teeth are lost and the second set take theirplaces, the bones become harder and the brain and nervoussystem develop and become very sensit ive, causing danger o f
St . Vitus’ dance and other nervous troubles and requiring gentleyet firm management . Dur ing adolescence it is especially nseca
sary to provide an abundance o f who lesome food , which shouldbe eaten wi th regularity. Children dur ing this period havesharp appet ites, which must be sat isfied . i f proper growth and
development are to cont inue. The clo thing must be such as willprotect the body well from changes o f temperature. an abundanceo f outdoor exercise must be allowed and as little restraint as
possible exercised . Study hours should not be too long and
nothing is gained by studying too hard .
Puberty .—This per iod embraces the t ime between the four
teenth and twentieth years, dur ing which the generative organs
develop and manhood and womanhood are realized . Growth israpid and the full height attained . The nervous system becomessensit ive and habits. good and bad . are easily formed . Duringthis period plenty of nourishing food is necessary. outdoor life isimperat ive and care must be taken against overstraining, overstudy and excesses o f all kinds.
Adult Age.- From the twent ieth to the end o f the forty-d i th
year the body gradually matures. I t is the busy season O f life,when all i ts energies are most act ive and common sense mustconstantly rule all movements.
The Turning Po int takes place between forty-five and sixty.
The diet should become more simple, vio lent act ions must beavo ided and regular habits observed in all things—eating, sleeping ,
exercise , bathing , etc. Clothing must be well adapted to
changes O f the weather and all excesses avo ided . Li fe shouldnow be led as easily and pleasant ly as possible.
Advanced Ana— Between sixty and eighty years O f age a
person may b e said to b e in advanced life, and from eighty toone hundred o ld age is the term given to existence. Some persons grow Old more rapid ly than others, due to their disregardof the laws o f life should b e fo llowed dur ing the ear lier per iod s.When a person reaches sixty and then possesses a rugged and
erect figure . a clear skin and open countenance, an elast ic stepand a cheer ful disposit ion, no credentials O f past good behaviorare necessary.
Dur ing o ld age nutr it ion is less act ive. the muscles accordinglybegin to waste and the skin consequent ly to wrinkle , the arter iesbecome br ittle and liable to break . as in apoplexy. the activity of
the circulat ion diminishes and the skin becomes d ry and subject
TEMPERAMENTS.
Every part of everything bears an exact correspondence to
that thing as a who le. Thus, tall-bodied trees have long branchesand leaves. and short-bodied trees short branches and roots,
while creeping vines. as the grape , honeysuckle, etc have long.
slim roots that run under ground as extensively as thei r topsdo above. The Rhode Island greening is a large, well-prepertioned apple, and its tree is a large t runk. limb , leaf and root.
and symmetrical , while the gillifiower is conical and i ts tree
long-limbed and even high to a peak at the tO p, while flat and
broad-topped trees bear wide, fiat . sunken-eyed apples. Verythr ifty growing trees, as the Baldwin, fall pippin, Bartlet , blackTartarian, etc. , generally bear large f ruit . while small fruit . asthe seckle pear , lady apple , bell de cho isacherry , grow slowly andhave many small twigs and branches. Beaut iful trees that bearred fruit , as the Baldwin, etc have red inner bark ; while yellowand green-co lored fruits grow on trees the inner r ind O f whoselimbs is yellow or green. Peach trees that bear early peacheshave deeply notched leaves, and the converse of late ones ; so
that , by these and other physiognomical signs, experiencednurserymen can tell what a given tree is at first sight .
In accordance with the law o f unity O f structure, long-handedpersons have long fingers, toes, arms legs. bo dies, heads and
phrenological organs ; while short and broad-shouldered personsare short and broad-handed and fingered , faced , nosed and
limbed and wide and low-bodied . When the bones on the handare prominent all the bones, nose included , are generally so , and
thus o f all other characterist ics of the hand and any other parto f the body. Hence, let a hand he thrust through a ho le and one
can tell the general character O f i ts Owner , because i f i t is
large or small , hard or so ft , strong or weak , firm or flabby,coarse-grained or fine-textured , even or prominent , rough or
smooth , small boned or large boned, or whatever else, his wholebody is built upon the same pr inciple, with which his brain and
mentality also correspond . Hence, small-nosed persons havelittle soul and large-nosed a great deal of character of somekind ; large nostri ls indicate powerful lungs and bodies, whilenarrow ones indicate weak lungs and bod ies. Flat noses indicateflat minds and prominent noses indicate strong po ints o f character . sharp noses keen. clear intel lects and intense feelings, bluntnoses obtuse minds, long noses long heads. ho llow noses tamecharacters, finely formed noses well propo rt ioned character , etc
and thus o f every part o f the body. And it is meet philosophical.accordant with the principles of adaptat ion, that this should bethus. and renders observations on character easy and correct.
Temperaments. 531
In general, too , tal l persons have high heads and are moreaspiring, aim high and seek conspicuousi ty , whi le short ones havefiat heads and seek worldly pleasures. Tall persons ar e rarelymean, though often grasping ; but very penurious persons are
o ften broad built . Small persons generally have exquisite mentalit ies, yet less power ; while great men are rarely dwarfs,though great size Often co—exists with sluggishness. To particulariae. there are four leading forms which indicate generic characterist ics, all existing in every 0 419 , y et in d ifierent degrees.
They are these :The Broad o r Vital St ructure.
—Thus, Indian ponies are broadbuilt . or thick-set , and acco rdingly very tough , hardy , enduringlabo r and tenacious O f life, yet less active and nimble. Bulldogs,elephants and all-round favo red animals and men also i llustratethis law. Rotundity, with a moderate-sized head , indicates an
oestral longevity, and unless health has been abused renders i tspossessor strong-const i tutioned , slow to r ipen or better as theygrow Older . full o f animal life, self -caring, money-making, fondo f animal pleasures, good feeling, yet spir ited when aroused , impulsive , more given to physical than mental act ion, betteradapted to business than study and talking than wr it ing , moreeloquent than argumentat ive, wide rather than high o r longheaded , more glowing than coo l in feeling and mo re enthusiasticthan logical o r deep .
The Muscular o r Powerful Temperament gives project ingfeatures, bones, noses , eyerows, etc with dist inctness o f
muscle, and renders i ts possessors strong, tough , thorough-go ing,
fo rcible , easy yet power ful mot ion, perhaps slow , but very stout ,strongly marked , i f no t idiosyncrat ic, determined and impressive ,
bo th physically and mentally , who stamp their character on all
they touch .
The Long or Act ive Fo rm— These have act ivity. The gazelle,deer , greyhound , weasel and all long and slim animals, are
spright ly, light-mot ioned ,agi le. quick. nimble and full o f action ,
and those persons thus formed are rest less, wide awake, alwaysdo ing, eager , uncommonly quick to think and feel, spr ightly inconversation , versat ile in talent , flexible. suggestive ,
aboundingin ideas, apt at most things, exposed to consumption. becausetheir action exceeds their strength , ear ly ripe. br illiant and liableto premature exhaust ion and disease. because the mentalitypredominates over the vitality.
The Sharp and Angular o r Mental O rganization.—These have
ardent desires, intense feelings. keen susceptibilit ies ; enjoy and
suffer in the extreme ; are who le-souled , sensit ive,posit ive in likes
and dislikes, co rd ial , enthusiastic, impulsive ; have their hobbies,abound in good feeling, yet are quick- tempered , excitable , liableto extremes ; two much creatures o f feeling and have a great
deal O f what we cal l soul , o r passion, or warmth o f feeling. Thistemperament prevails in br illiant wri ters or speakers. who are
too refined and sensit ive for the mass O f mankind. They gleamin their career O f genius and are liable to burn out their vitalpowers on the altar o f nervous excitability.
532 Dr . Chase’s Recipes.
Comb inat ions of Temperamenta—These shapes or structures
called temperaments. however , never exist separately ; yet since
all may be strong or all weak, or either predominant or deficient ,of course, their combinat ions wi th each o ther and with the
phreno logy exert po tent influences over character and put the
observer in possession O f both the outline and the inner templeof character .
Breadth O f organization gives endurance, animal power and
animal feelings, and sharpness gives intensity O f act ion, alongwith mind as mind , and the two united gi ve bo th that rapidityand clearness O f mind and that intense glow o f feeling whichmake the crater . Accordingly all truly eloquent men will befound to be broad bui lt , round oshouldered , port ly and fleshy
,and
yet rather sharp-featured .
The Excitab le, O rato rical o r Mental VitaI. —The sharp and
broad, combined with smallness o f stature , is st ill mo re suscep
tible, yet lacks strength . Such will be extremely happy or mostmiserable, or both , and are liable to d ie young , because theiraction is too great for their endurance.
The vital mental , or broad and sharp, gives great power o f
constitut ion , excellent lungs and stomach , strong. enjoying sus
cepti b i li t ies, intense love o f pleasure, a happy, easy- loving cast
o f body and mind , powerful passions, most intense feelings and
a story and song- loving disposition, and with large tune, super iorsinging powers. This is , par excellence. the singing temperament .
The Vital Temperament is indicated by the broad and prominent in shape and renders i ts possessor o f good size and height .i f not large ; well proport ioned ,
broad-shouldered, muscular , noseand cheek bones prominent, visage strongly marked , featuresOften coarse and homely ; countenance stern and harsh , face red ,
hair red or sandy, i f not coarse , and movements strong, but Oftenawkward and seldom po lished . He will be best adapted to somelabor ious occupation and enjoy hard work mo re than books o r
literary pursuits ; have great power O f feeling and thus requiremuch self -government ; possess more talent than he exhibits toothers, manifests his mind more in his business, in creat ingresources and managing matters than in literary pu rsuits o r
mind as such , and improve with age, growing better and mo reintellectual as he grows Older , and manufactures as much animalsteam as he can work O fi , even if he works all the t ime hard .
Such men accomplish, are strong-minded , sensible, hard to beat ;indomitable, o ften impulsive and strong in passion when once
aroused , as well as often excellent men . Y et this temperamentis capable o f being depraved , especially i f the subject d r inks.
Sailors usually have this temperament , because fresh ai r and hardwork induce i t .
The Mot ive Mental Temperament —This is prom inent and
sharp in structure,with the mo t ive predominant and vital ave
rage or full , is O f good size ; rather tall and slim, lean and raw
boned , i f not homely and awkward ; poor in flesh , bones and
features prominent , part icular ly the nose ; a firm and dist inct
534 Dr . Chase’s Recipes.
much intensity of feeling, yet lack power ; whereas those whocombine rapidity with force in laughing combine them in character . O ne o f the greatest wo rkers I ever employed I hired justbecause he laughed heart ily, and he worked just as he laughed .
But a co lored domest ic who laughed very rapidly, but light ly,took a great many steps to do almost nothing and . though sheworked fast , accomplished litt le. Vulgar persons always laughvulgarly. and refined persons show refinement in their laugh.
Those who ha ha r ight out. unreservedly. have no cunning andare open-hearted in everything ; while those who suppress laughter and try to contro l their countenances in i t are more o r lesssecretive. Those who laugh with their mouth closed are non
commi ttal ; while those who throw it wide open are unguardedand unequivocal in character . Those who , suppressing laughterfo r a while, burst forth vo lcano -like,
have strong character ist ics,but are well governed , yet vio lent when they give way to theirfeelings. Then there is the intellectual laugh , the love laugh , thehorse laugh , the philoprogenit ive laugh , the friendly laugh andmany other kinds o f laugh , each indicative of correspondingmental developments.
Walk as Ind icat ing Character. -As already shown, texture
co r responds to character and motion to texture, and thereforeto character . Those whose motions are awkward , yet easy,possess much efllciency and positiveness O f character , yet lackpo lish , and just in proportion as they become refined in mindwill their mode of carriage be correspond ingly improved . A
short and quick step indicates a br isk and act ive, but rathercontracted mind , whereas those who take long steps generallyhave long heads ; yet i f their step be slow they will make comparat ively litt le progress. while those whose step is long and
quick will accomplish proport ionately much and pass most o f
their compet itors on the highway of life. Their heads and plans,
too , will partake o f the same far-reaching character evinced intheir carr iage. Those who sluff or drag their heels drag and
drawl in everything ; while those who walk with a Springi ng,
bounding step abound in mental snap and spring. Those whosewalk is mincing, affected and art ificial rarely,
i f ever, accomplishmuch ; whereas those who walk carelessly , that is, naturally, arejust what they appear to be and put on nothing for outside show .
Those who in walking ro l l from side to side lack directness O f
character and side every way , according to circumstances ;whereas those who take a beeline—that is, whose body movesneither to the r ight nor left , but straight forward— have a cor
respond ing directness O f purpose and oneness O f character .
Those also who tetter up and down when they walk , rising an
inch or two every step. will have many corresponding ups and
downs in life because o f their irregularity of character and
feeling. Those , too , who make a great ado in walking will makemuch needless parade in everything else and hence spend a great
amount o f useless steam in all they undertake. yet accomplishlittle : whereas those who walk easily or expend little strengthin walking will accomplish great results with a litt le strength,
Temperaments. 535
both mentally and physically. in short , every individual has hisown peculiar mode o f moving , which exact ly accords with hismental character ; so that, as far as you can see such modes
, you
can decipher such outlines O f character .
The Mode of Shaking Hands—Thus those who give a tameand loose hand and shake lightly have a co ld , i f not heart lessand selfish disposition, rarely sacrificing much for others—probably oonservatives, and lack warmth O f soul. But those who
grasp firmly and shake heart ily have a corresponding who lesouledness o f character , are hospitable and will sacrifice businessto friends ; while those who how low when they shake hands add
deference to fr iendship and are easily led , fo r good or bad . by
fr ends.
Mouth and E yes E xpressive of Character .—E very mouth
differs from every o ther and indicates a co incident character .
Large mouths express a corresponding quantity O f mentality ,
while small ones indicate a lesser amount O f mentality. A
coarsely formed mouth indicates power O f character , while one
finely formed indicates exquisite suscept ibilit ies. Hence, small,delicately formed mouths indicate only common minds, but veryfine feelings, with much perfection O f character . Whenever themuscles about the mouth are dist inct the character is corre
spond ingly positive , and the reverse. Those who Open theirmouths wide and frequently thereby evince an open soul , whileclosed months, unless to hide defo rmed teeth, are proport ionatelysecretive.
Those who keep their eyes half shut are peekaboos and
eavesdroppers, and those who use squint ing~ glasses are no
better . unless they merely copy a foo lish fashion. The use o f
quizzing glasses indicates either defect ive sight or defect ivementalit ies. but are rarely i f ever employed except as a fashionable appendage.
Those, too , who keep their coats buttoned up, fancy highnecked and closed dresses, etc are equally non-communicative,
but those who like Open , f ree , flowing garments are equally openhearted and communicat ive.
lntonat ions as E xpressive of Character.—Whatever makes a
no ise. from the deafening roar o f sea, cataract and whir lwind ’smighty crash, through all forms O f animal life to the sweet and
gent le vo ice‘
o f woman,makes a sound which agrees perfect ly
with i ts character . Thus the terrific roar o f the lion and the so ft
coo ing O f the dove correspond exact ly with their respect ive d ispositions ; while the rough and power ful bellow o f the bull , thefierce yell o f the tiger , the coarse , gutteral moan o f the hyenaand the swinish grunt , the sweet warblings of birds,
in cont rast
with the raven'
s croak and owl's hoot , each corresponds perfect lywith their respect ive characters. And this law ho lds equallytrue O f man— that the human intonations are as super ior to
brutal as human character exceeds animal . Accordingly, thepeculiarities O f every human being are expressed in his vo iceand mode o f speaking. Coarse-grained and powerfully animalorganizations have a coarse. harsh and grat ing vo ice, while in
536 Dr . Chase’s Recipes.
exact propo rt ion as persons become refined and elevated mentally will their tones O f vo i ce become correspondingly refinedand perfected . We litt le realize how much O f character we inferf rom this source. Thus, some female fr iends are visit ing ine
transiently. A male fr iend staying with me enters the room , is
seen by my female company and his walks, dress, manners, etc
closely scrutinized , yet says nothing and ret ires, leaving a com
parat ively indist inct impression as to his character upon myfemale visito rs, whereas, i f he simply said yes or no , the meresound o f his vo ice communicates to their minds most o f his
character and serves to fix dist inct ly upon their minds clear and
correct general ideas O f his mentality.
The barbarous races use the gutteral sounds more than the
civi lized . Thus, Indians talk more down the throat than whitemen and thus o f those men who are lower o r higher in the humanscale . Those whose vo ices are clear and dist inct have clearm ind s, while those who only half form their words or are heardindistinct ly , say by deaf persons, are mentally obtuse. Thosewho have sharp, shr ill intonations have correspondingly intensefeel ings and equal sharpness both o f anger and kindness, as is
exemplified by every sco ld in the wo rld ; whereas those withsmoo th o r sweet vo ices have co rresponding evenness and goodness o f character . Y et , contradictory as i t may seem , these samepersons no t unfrequent ly combine both sharpness and softness
o f vo ice and such always combine them in character . There isalso the intellectual , the moral , the animal , the selfish, the be
n ignant , the mirthful , the devout , the love and many other intonations, each accompanying corresponding peculiarities O f charac
ters. In sho rt . every individual is compelled , by every word heutters. to manifest something of his true character—a sign o f
character as diversified as i t is co rrect .
Ha ir , Skin, E tc. , Ind icat ing Character .—Coarseness O f texture
indicates a coarseness o f funct ion ; while a fine organizat ion ln
d icates a co rresponding fineness O f mentality. And since whenone part is coarse or fine, all are equally so , so , therefore, coarse
ness o f skin and hair indicate a coarse-grained brain and coarse
ness o f m ind ; yet since coarseness indicates power , such personsusually possess a great deal o f character o f some kind. Hence
d ark-skinned nat ions are behind light -haired in all the improvements o f the age and the higher , finer manifestations O f humani ty . So , too , dark-haired persons, like Webster , are frequentlypossessed o f great power , yet lack the finer and mo re delicateshad ings o f sensibility and pur ity. Coarse black hair and skin ,
or coarse red hair and face , ind icate powerful animal propensit ies, together with corresponding strength o f character ; whilefine and l ight hair ind icate quick suscept ibilities, together withpur ity. refinement and good taste. F ine dark o r brown hair lndientes a combinat ion o f exquisite suscept ibilit ies with great
strength o f character ; while auburn-co lored hair and a floridcountenance indicate the highest order O f exquisiteness and ln
tensity o f feeling, yet with corresponding purity o f character andlove o f virtue . together with the highest suscept ibilit ies of en
538 Dr. Chase’s Recipes.
ginning in the chin. Those whose circulat ion is vigorous havebroad and rather prominent chins ; while those who are smalland narrow—chinned have feeble hearts, and thus all the o therinternal organs have their magnet ic po les in var ious parts of theface.
Firmness i s in the upper lip, midway between i ts edge and
the nose, gi ving length , prominence and a compression o f the
upper lip. Hence, when we would exhort to determined perseverance, we say :
“Keep a st iff upper lip.
”Self-esteem has its
po le externally from that O f firmness, and between the outer port ion of the nose and mouth , causing a fullness as i f a quid O f to
bacco were under the upper lip. The affect ions were descr ibed as
having their po les in the edges o f the lips, and hence the phi losophy of kissing. The po le o f mirthfulness is located externally andabove the outer corners o f the mouth. and hence the drawing up ofthese corners in laughter . Approbat iveness has its po le directlyoutward from these corners, and hence the approbat ive laughdoes not turn the corners o f the mouth upward , but draws themstraight back, or outwardly. Like locations were assigned to
near ly all the other organs. That physiognomy has i ts sciencethat fixed and abso lute relations exist between the phreno logicalo rgans and given port ions o f the face is not a matter O f question.
The natural language O f the o rgans, as seen in the att itudes O f
the head . indicate not only the presence o f large and activeo rgans. but also the signs o f their deficiency Self -esteem throwsthe head upward and backward toward the seat O f i ts organ ;approbat iveness, back and toward the side o f philoprogeni ti veness.direct ly back, but not upward . Firmness draws the head up in
a stiff , perpendicular position ; individuality thrusts the head forward toward i ts o rgan and gives the man a star ing , gazingaspect ; small self-esteem lets the head droop forward. Man wasmade bo th to disclose his character and to read that O f others.
Red ness and Paleness of Face.—At one t ime the who le coun
tenance will be pale, at another very red ; each o f which indicatesthe existing states o f body and mind . O r thus: When the sys
tem is in a perfectly healthy state the who le face will be suffusedwith the glow O f health and beauty
,and have a red , but never an
inflamed , aspect ; yet any permanent injury o f health , whichprostrates the bodily energies, will change this flor id complexioninto dullness of countenance, indicat ing that but litt le bloodcomes to the surface or flows to the head and a correspondingstagnat ion O f the physical and mental powers. Yet , after a time ,
this dullness frequently gives way to a fiery redness ; not the
floridness O f health , but the redness o f inflammat ion and falseexcitement, which ind icates a corresponding d epreciation o f the
mental faculties. Very red - faced persons, so far f rom being themost healthy, are frequent ly the mos. diseased , and are corre
spond ingly more animal and sensual in character ; because physio logical inflammation irri tates the propensit ies mo re. relat ivelythan the moral and intellectual facult ies, though i t may , for the
time being,increase the latter also . When the moral and ln
tellectuai faculti es great ly predominate over the animal , such
Temperaments. 539
redness O f the face may not cause coarse animality, becausewhile it heightens the animal nature it also increases the in
tellectual and mo ral , which, being the larger , ho ld them in check ,
but when the animal about equals the moral and intellectual , thisinflammat ion evinces a greater increase O f animality than intellectuality and morality. Gross sensualists and depraved sinnersgenerally have a fiery red countenance. Stand aloo f from them ,
fo r their passions are all on fire, ready to ignite and explode on
provocations so slight that a healthy physio logy would scarcelynotice them. This po int can hardly be more fully intelligible ;but let readers no te the difference between a healthy fie r idnessO f face and the fiery redness o f drunkards, debauchees, meateaters, etc. N or does an inflamed physio logy merely increase theanimal nature, but gi ves a far mo re depraved and sensual castto i t, thus doubly increasing the tendency to depravity
Health and Disease as Affect ing Mentality .—Health and d is
ease affect the mind as much as the body. Virtue, goodness,etc are only the healthy or normal exercise of our variousfaculties, while depravity and sin are only the sickly exerciseo f these same o rgans. Ho liness and moral excellence, as well asbadness, depend far less upon the relative size of the phrenologi
cal organs than tipon their direct ion o f tone and character. andthis depends upon the state of the body. O r thus : A healthyphysio logy tends to produce a healthy action o f the phreno logicalorgans, which is virtue and happiness ; while an unhealthyphysio logy produces that sickly exercise o f the mental facult iesespecially o f the animal propensit ies, which constitutes depravityand produces misery. Hence those phreno logists who lookexclusively to the predominant size o f the animal organs for
vicious manifestations and regard their average size as indicativeof vi rtue have this great lesson to learn , that health O f bodyproduces health o f mind and purity o f feelings, while all forms o f
bod ily disease . in the very nature O f things. tend to corrupt thefeelings and deprave the soul.
PRACTICAL HORSE TRAINING.
PRO F. GLEASO N 'S METHO D.
By the Pub lisher.
INTE LLIGENCE AND MEMO RY O F THE HO RSE .
The form , proportions, muscular powers, and swiftness O fthe horse, combined with its spirit, docility and intelligm ce,
expressly fit it for the use O f man. I t is alike serviceable for
draught and the saddle. From i ts pr imeval nursery i t has
radiated in all directions ; i t has accompanied man in his wanderings over the world . To the industrious inhabitant O f the
thronged city to the agr icultur ist , to the sportsman who fol
lows the chase for pleasure, and to him who scours the plainsin quest o f prey, a “mighty hunter befo re the Lord ,
"
this noble,
beaut iful, but too o ften ill-treated creature , is either importantor essential . I t performs the drudgery of to i lsome servitude ;i t draws the peaceful plow , and dashes on in batt le amidstwither ing vo lleys o f musketry and the clash o f gleami ng swords.
Man owes a deep debt of grat itude to the horse, and is boundto acknowledge his sense o f i ts value by humanity and kindness. In i ts natural state, the horse is gregar ious ; and in do
mest ication i t exhibits the same propensity to associate wi thi ts fellows. In the field they herd together , form fr iendships.
gambo l with each other , and rush to the fence to see a strange
horse in the road , saluting him with repeated neighings. So
decided is the disposit ion of the horse to contract f riendshipthat, when others of i ts species are no t accessible, i t will attach itself to animals of a different species. Many instanceso f mutual a
‘
ttachment between dogs and horses have beenreco rded . The celebrated E nglish horse E clipse contracted a
strong friendship with a sheep. When kindly used. the horsewill demonstrate towards his master every mark of submissiveattachment. There are, it is true, horses o f a sullen, obst inatetemper , which the kindest treatment will not conciliate ; butthese are exceptions to the general rule ; many horses, we mayad d , have their temper spo iled by injudicious or wanton severity , in which case it requires pat ience and perseverance to re
claim them ; but almost universally, where kindness is shownto the horse, his attachment will be secured.
In the tents o f the A rabian. the mares with their foals, andthe masters with their families, dwell all together ; the mastercaresses his favorite mare, the children and the foal play together , and the utmost confidence exists between them . The
quiet peaceful companionship O f horses with each other does
542 Dr. Chase’s Recipes.
ls undoubted, proves how sensible the horse is of humanetreatment , and how grateful for benefits bestowed.
Kind treatment and every care are due to an animal fromwhose services man der ives such important benefits ; but tooO ften does man forget that he has a duty to perform, not onlytowards his fellow-man, but towards those domestic animalswhich Providence has intrusted to him for his welfare.
THE APPARATUS FO R TRA INING.
The appliances used in training horses by our new systemare bo th cheap and simple. A common rope halter , a three or
four ply co tton cord about twelve feet long. and a piece o f linewebbing, are all the implements required in training co lts.
The Rope Halter. —This should be made rather heavier and
longer than those used upon broken horses, and so arranged , bytying a kno t or otherwise, that i t does not slip up so t ight lyas to pinch the animal's nose.
The Cord .—This is nothing more than a three or four ply
rope or cord . The cotton cord is much the best , as i t worksmoothly, and is much so fter than any other , This cord is no t
a new feature in ho rse-t raining, as impostors would have you
believe, i t having been used many years by var ious tribes O f
Indians, Mexicans, etc. I t is mentioned in the Veter inarian O f
London in 1828 as used by the North Amer ican Indians in sub
duing their horses ; hence i t is known as the Indian war br idle.
I t has also been called the Y ankee bridle, but the claim to thist itle is wrapped in some obscur ity. The use o f this simple ar
rangement is a powerful means of contro lling horses, whenproperly used , otherwise i t is more likely to do harm than good.
To prepare the cord for use. t ie a kno t in each end , as seen in
the engraving, then make a loop by doub ling the cord andpassing the knot through , as represented by the engraving.
These loops should be at such di stances from the knot as
will allow the cord to pass around the neck at one end and
the lower jaw at the other , passing the knot through the loopfrom the opposite side O f the loop to where it first passedthrough in making the lap; this brings the thickness O f the
cord in the center O f the loop. By this means safety is secured .
the cord slipping easily through. preventing the possibility of
its getting fast , as i t would be likely to do if passed throughthe loop from the same side it or iginally came through . The
necessity o f this arrangement will be seen on applying the cord.
We have here two principles invo lved : steady pressure uponthe lower jaw ; second , friction in the mouth , the one stat ionaryin the mouth , the other slipping through i t . The uses O f the
loops will be explai ned in their proper places.
The Line Webb ing.—Take a piece of worsted webbing, such
Pub’s Append ix on Practical Horse Training. 543
as is used for driving-lines, divide i t in fi ve parts, one piece O fsufficient length to encircle the body. Make a loop in one and
large enough for the other end to pass through, so that , whenadjusted, i t is sufilciently long to t ie. The other par t O f theweb needs no loop. These two pieces O f web are used forvar ious purposes, which will be explained as we proceed .
BAD HABITS O F THE HO RSE AND HO W TO CO NTRO L
TH EM.
Horses contract habits very easily when improper ly managed , and transmit them to their o ffspr ing .
Tia easier to prevent than cure.
Ey ery one at all co nversant with the secrets O f the stableknows how readily habits are contracted by the horse, and the
d ifficulty in breaking up such habits when once contracted , bythe ordinary methods. Many habits O f the horse, which in no
way owe their origin to vice, are O f ten as troublesome and
dangerous as those which do .
Kicking In the Stab le—To break up this dangerous habit,i t is only necessary to place the animal in a stal l closed at the
head , or against a wall, so as to allow him no opportunity o f
jumping into or over the manger . T ie his head short and sus
pend , by a co rd at either end , a bag o f straw , hay , co rn husks,any so ft mater ial so as to str ike the hooks whenever the ani
mal kicks. The bag rebounds, striking him upon the hooks ;after several repet it ions the animal is observed to stand and
tremble ; the bag at ths po int is to be pulled upon one sideso that he does not see i t , and when the animal gets over hisexcitement try and induce him to kick. I f you succeed , immediately let the bag go back to i ts fo rmer posit ion. Two or
three kicks will again quiet him , and he trembles as at first .Remove the bag , and when his excitement abates, try and ln
duce him to kick again. By repeat ing this a few times the
anima l is thoroughly b roken O f the habit . Such horses are
o ften broken o f the habit o f kicking in harness, as well as thestable , by the same means.
Kicking Against the Stalk—Kicking au lnat the side of the
stal l is a serious evil. Capped hooks and callous enlargementsare frequently consequences O f this habit ; mares more f re
quently than geldings are subject to this vice. Particular lyis this the case when placed beside other horses. Removal toa box stall , and lef t there unhaltered , will frequently break upthe habit . When no such conveniences exist , a strap shouldbe buckled around the leg above the heck. to which a club one
and a half and two inches thick , and ten or twelve inches long.
544 Dr . Chase’
s Recipes.
covered with a woo len cloth , o r o ther so ft material, so as not
to hurt the animal , should be attached in such a manner as to
hang loosely against the shank bone ; with this appendage the
moment the animal kicks, this club punishes i t by comingsharply in contact with the leg, but does not bruise i t. The
animal soon learns that by keeping the leg st ill he escapesthe puni shment which fo llows every effo rt to kick.
Kicking While Harnessing.-This habit is acquired by bad
management in the early training o f the horse ; rough handling .
throwing the harness too quickly upon i ts back befo re it b e
comes tho roughly accustomed to i ts feel , are sumcient causes
to produce this habit in the co lt of a highly nervous temperament. The more quiet ly you go about such an animal , the more
readi ly and willingly will he yield obedience to your desires.
To break up this habit the cord is called into requisition ; putthe small loop over the under Jaw, take your posit ion upon the
near side, opposite the shoulder , pass the cord over the neckfrom the o f! side, and carry i t through the loop s
'
t ound the underjaw ; now draw i t up tight ly and take a half-hitch , so as to
keep the head in a confined position (represented in engravingpage keep the co rd in your hand , so in case o f the animalrearing you can slip the hitch and let the head loose. You
should then gi ve him a few quick jerks ; this diverts his atten
tion ; you now quiet ly take up the harness in your hands, and
as quietly approach , and put i t upon him . Should he attemptto kick , slip the loo p as before, and give him a few more sharppulls upon the cord ; this disconcerts him . R epeat this lessona few t imes, and he will soon learn to stand quiet while you
are harnessing him .
Kicking Whi le Grooming—Horses of a high nervous temperament are frequently addicted to this habit. This, like k ickingin harness,
is brought on by careless or rough handling. Here,
too , the cord is a powerful instrument of contro l . Having se
cured the head , use the brush and currycomb in the most gentlemanner for several days, par ticularly about such parts as he
manifests the most tenderness.
Kicking in Single Harness.—Previous to putt ing the animal
in harness, take the co rd , put the small loop over the underjaw,
pass the rope over the neck from the of! side and throughthe small loop updn the near side ; give him a few quick pulls,
which calls his attent ion to y ou . Put the harness upon him ,
having a r ing or loo p upon the top o f the br idle and a r ingsecured to the back st rap , about six inches from the crupper .
You now take a small b i t . attach to either r ing a strong leathernstrap about half an inch wide, pass these straps up over the
face to the ring in the br idle . d own through the terrots in the
saddle, and back through the r ing to the back strap ,then br ing
them down at right angles, across the quarters and secure themto the shaf ts on ei ther side. in such a manner as no t to interfere wi th the animal in traveling. With this arrangementproperly adjusted . the moment the horse at tempts to kick . the
strap is drawn tight over the quarters. at the same time i t jerks
Dr . Chase’s Recipes.
tap lightly with a hammer upon the foot , increasing the force
o f the blow gradually, unt il he will allow you to strike upon the
foot as hard as may be necessary ; then let the foot down, picki t up with the hand ; i f he resist, draw it up again with theweb ; and so repeat until he yields i t readily and willing ly.
Usually the animal submits his foot in a very short time, unlesshe becomes excited by rough usage.
8t r iking.—Some horses have an ugly practice o f striking
with their f ront feet. To break up this habit take the cord , putthe small end in the mouth , and jerk him from one side to the
other ; he will try t o str ike you, but he fails to do so i f you give ,
him sumcient length of cord ; he soon finds he is overmatched .
and yields to you readily. By using the long foot -strap or web .
placed around the near fore-foot , then passed under the gi rthand carr ied back , having an assistant at the animal’s head to
lead him ; as soon as he steps pull up the foot , let .i t drop and
pull i t up again at the next effort to step or strike. Thisteaches him that he cannot use the foot as he would like, and
he ceases to make the effort.
Balklngf—This is the most aggravating of all the habits to
which the horse is subject ; i t tr ies the patience of man to the
utmost ; yet, by pat ience and perseverance, with proper management , even this habit can be broken up. I t is rarely wefind a balky ho rse which is no t a good one. They are usuallyvery hardy , high-spi r ited , quick o f comprehension, and o f a
strong nervous temperament. They resist because we havefailed to make them understand what we require o f them , or i t
may occur from over loading, sore shoulders, o r working unt ilt i red out . Part icularly is this the case with young animals. To
whip under such circumstances only excites them to more de
termined resistance.
O n the first attempt of your horse to balk, get out o f the
wagon , pat him upon the neck , examine the harness carefully ,
first upon one side then upon the other , speaking encouraginglyto the animal while doing so ; then jump in the wagon and
give the word to go : generally he wi ll obey ; if he refuses to
d o so , take him out o f the shafts, put up the traces so thatthey d o not drag upon the ground , then take him by the headand tail , reel him until he is almost read y to fall , then hookhim up again, and give him the word to go . This rarely fails ;it takes that sullen spirit out o f them , and they star t at the
word . I have failed but once in handling balky horses,
though I have handled a large number o f them . By repeatingthe same O perat ion every day for a week , usually breaks up
this most perplexing habit thoroughly and permanent ly.
Another method which of ten proves successful , is to tie the
tail o f the horse fast to the shaft -bar , unloose the traces, secur
ing them so that they will n‘b t get under his feet . Now start
him up ; as soon as he finds his tail fast he will pull the wagonby that appendage; repeat ing this a few t imes will often cure
the habit,
'Another method st ill wi ll sometimes prove successful ; ln
Pub’s Appe ndix an Practical H orse Training. 547
stead. of tying the tail to the shaft-bar , take i t between the
hing- legs, having a cord secured to the end , and t ie i t to the
sadd le gi rth ; this will o ften answer the same purpose.
A very simple method which the wr iter has tried many t imes,with uniform success, is to tie a piece of co rd rather tightlyaround the horse’
s ear , close to the head . He will start at once,
and a few applicat ions have been known to break up the habitentirely.
Shy ing Horace—Those who are in the habit of riding o r
driving along frequented roads, o r through thickly populatedcities, can best estimate the inconvenience, annoyance and
constant apprehension occasioned by a shying horse. Whiletraveling along
’
wi th an ai r o f the greatest unconcern, all in an
instant , plant ing himself in an att itude o f affr ight , he comes to
a dead stop , o r files the road . O f the sensation of the animalat such a time, we will not venture a descript ion, but we knowby experience what those of the driver or rider are. Shying in
horses is no doubt the o ffspr ing o f fear . Fear is.
the emo t ionexcited by suspicion, apprehension, appearance o r
'
approach o f
danger . This may be denominated nati ve t imidity, giving r iseto that kind of shyness with which co lts, and young animalsgenerally, are endowed . There is ano ther kind o f shynesswhich we may denom inate acquired . To illustrate , a co lt is
naturally shy at: any object o f imposing appearance , either novelor strange to him. O n the o ther hand , he beho lds an objectthat is familiar to him , which he associates with some formersuffering. We do no t mean to assert that these manifestat ionso f fear are alike, further than that they ar ise from the impressions made upon the brain , a dread or consciousness o f danger ,
in the one case acquired , in the other congenital. Shyness maybe attributed to a third cause , imperfect vision. A horse whoseeyesight is imper fect is apt to shy at objects in consequenceo f not seeing them proper ly . The disposi t ion to shy arisingfrom either o f the above causes, is o ften increased by the acts
o f the dr iver ; for instance (a very common one) , a man is d r iving a young horse upon the road , he meets an object of fear
to the animal , and , as he approaches i t , starts suddenly out o f
the road ; his dr iver instantly commences a round o f cast igation with the whip , in wh ich he persists unt il the horse as wellas himself have lost their temper , and then, while one whips.
the o ther jumps, plunges, frets, etc. The next object o f fear
the animal meets recalls the whipping previously ind icted upon
him , and associates it with the object he fears ; shies and starts
with even more alarm than befo re , somet imes attempting to
Gentleness and persuasion are the best means o f breakingup this habit ; let the animal stand and look at the object hefears, speak to him encouragingly , and gradually he will ap~
proach i t. A fter he has passed i t , turn him around , passingthe object slowly several t imes. and his fear vanishes. By thus
gent ly managing him , he soon places confidence in you , and
a gentle word from the dr iver will induce him to move on by
Dr . Chase’
s Recipes.
the object. I t is an'
old saying. that the most efiectual way tomake a cowardly dog fight is to“ put him in front o f his untagonist , in such a way that he cannot retreat ; but we never heardany one recommend that he be whipped at the same t ime ; yetwe whip a horse for being afraid to do that which we desirehim to d o . Reason and exper ience bo th forbid the practice.
I t is'
our duty to act mercifully towards an animal so noble,
so beauti ful, and so useful to man. Contemptible indeed is
that being who disregards the plaintive murmurs and ineffectualresistance o f the poor beast which chance has thrown into his
possession.
“Weaving.
”—Th is is an unsight ly habit, but not o f so muchconsequence as either o f the
'
fo rego ing. I t consists in the ani
mal moving his head and fore-quarters in quick succession fromone side o f the stall to the other like the action of a weaver ’sshutt le,
or like the hyena in his cage. The animal stands withhis f ore-feet Wide apart , hence the motion o f the animal throwsthe weight o f its body alternately upon the inside o f each forefoo t. The effect o f this habit is to turn the inside quarter of
the feet downwards and inwards at the heel , forming, as i t
were, a kind o f club-foot . This habit indicates a restless d is
posit ion , expressing impatience at being t ied up.
To break up the habit , i t is only necessary to turn the ani
mal loose into a box-stall.C r ibbing.—Tb is is a very disagreeable habit , to say the least .
but not so ser ious as i t is o f ten represented . The effects o f an
inveterate cr ib -bitting ho rse are plainly perceptible upon the
incisor (nippers) teeth . The cribbing muzzle is the best meanso f breaking up the habi t .
Blt ing.- This is a hateful habit , or
,more properly , a vice
o f the worst kind . I t is somet imes acquired from foo lishlyteasing the animal in the stable by mischievous boys. Loveo f mischief is a propensi ty too easily acquired , and o ften be
comes a confirmed vice ; part icular ly is this the case with b i ting horses. O ne o f our greatest horse t rainers had a recent ex
per ience which he thus relates : “Last September (1888) my
advice was asked regard ing a young stallion which had alwaysbeen known as a remarkably good d ispositioned animal , but .
some four or five months previous some boys amused themselves by teasing him . He soon acquired the habit o f biting .
and almost simultaneously , that o f st riking . Regarding the
fo rmer vice—one o f the most dangerous and the most d ifii culto f all vices to break up
— i advised castrat ion ; the owner ap
proving , I operated upon h im on the spo t . Instead o f curing thehab i t , he from this time became no tor iously vicious, two mennar r owly escaping with thei r lives f rom the infur iated animal .He finally became so confirmed in his vicious propensities, i twas wo rth a man’
s life to approach him . The owner , whosename I omit by request , called upon me to hand le this animal.which I di d ear ly last month (Februar y) . My efforts wereattended with ent ire success. I first drew his head down closeto the manger f rom an Opening in the part ition , having his
550 Dr. Chase’s Recipes.
jerk lightly upon the cord ; i f he does not obey, b r ing him backforcibly by a quick, strong jerk on the cord. This soon teacheshim to stand unt il you are read y for him to start.
Hard Pullers or Luggers on the Bit—To break up this habit,use the cord in the same manner as upon a runaway horse, or
have a pai r o f straps about twelve inches long, with a r ingat one end and a buckle at the other ; pass these strapsthrough the ring o f the b it on either side , carry them up on
the side o f the face, and buckle to the head-piece of the bridle,
which must be a strong one ; buckle the lines to the r ings on
these straps, instead of the r ings in the b it . This forms a
gag, simi lar to the French twitch gag, and is a powerful meanso f contro lling the mouth o f a hard-pulling horse.
Ugly to Br id le.—Some horses are ugly to bridle from hav
ing been knocked or roughly handled about the head . Horses
are occasionally troubled with sore ears, or have some tenderness about the mouth or head. Such animals refuse to be
br idled from fear o f being hurt. Nothing but kindness and
careful handling will accomplish our purpose in such cases.
Where the habit arises from previous injury or ugliness of d is
posit ion, take the cord , put the small end into the mouth ,
draw i t t ightly, and take a half -hitch . This confines the head .
prevent ing the animal from raising i t . In this posit ion , the
horse wi ll allow you to put on and take o ff the bridle at pleasure. A fter putting it on and removing i t several t imes, loosenup the cord , and repeat the bridling ; every t ime the animalresists, draw the cord t ightly ; on the contrary , when he yields,caress him ; you thus gain his confidence.
Lo lllng the Tongue.—Some ho rses have a habit of car ry ing
the tongue out o f one side o f the month . This is generallyconfined to narrow-jawed ho rses, the space between the mo larteeth being too narrow to contai n the tongue in the mouthwhen the b i t presses upon i t , wi thout coming in contact withthe edges o f the mo lar teeth , to prevent which the tongue is
thrown out over the b i t and hangs from one side o f the mouth .
To remed y this defect , take a common bar b it , dr ill a ho leon either side, about three quarters of an inch from the center
o f the b it , f rom the upper surface ; then take a piece o f so leleather , four inches long and two inches wide, sprinkle i t overwith pulver ized rosin and burn i t into the leather— this rendersi t proof against the act ion o f the saliva in the mouth ; now dr i lltwo ho les in the center o f the leather co rresponding to thosein the b i t , and secure both together by rivets, so that the
leather extends two inches above the b i t and two inches be
low it ; this, put into the mouth , keeps the tongue down clear o f
the mo lar teeth . and prevents the animal getting i t over the
b it . A horse which lo lls the tongue should never be dr ivenwith a snaffle b i t ; a bar b i t is always preferable.
Hugging the Po le.—This is a great annoyance to the other
horse , and he will probably learn to do the same thing, no t
from imitat ion , but from leaning inwards so as to enable him
to stand against the other leaning on him. I have seen a pair
Pub’s Appendix on Practical H orse Training. 55 1
o f horses thus go ing, each leaning on the other , rendering it
extremely dangerous in frosty weather , or where the road f romany cause may be slippery .
This habit may be broken up by secur ing a piece o f so leleather to the po le upon the side where the animal leans, hav
ing a number o f tacks dr iven through i t in such a manner as to
pro trude from the leather towards the horse. The momenthe attempts to hug the po le, the tacks prick him , and he leavesi t in a moment and takes his proper posit ion. He makes but
few efforts after the first punishment ; a few day’s dr iving inthis manner usually cures him o f the habit .
Halter Pulling.—This is a bad habit , o ften contracted by bad
management on the part o f those having the care,o f young
animals. H owever , the habit may be easily broken up by the
exercise o f a litt le care and pat ience. For this purpose we use
an ordinary rope halter , with a lead long enough to passthrough the halter-r ing, then back between the fore- legs and
under a surcingle , and tie with a slip-knot to one o f the hindfeet ; be careful that the halter ring is st rong enough to resistthe pull ; now put him back , and as he pulls, the halter drawsboth ways, upon the head and on the hind foo t ; he rarelymakes more than two o r three attempts to pull back. Y ou
may now approach him , and try your best to set him back , whiphim over the nose , throw your hat in his face , a buffalo , or
any other object which he may fear , and all will fail to set himback ; repeat this a few t imes, and he will gi ve up the habit .
When in harness i t is no t‘
aste to hitch him thus, as i t giveshim an Oppo rtunity to pull himself down ; i t is, therefore , bet
ter to t ie the halter around the body , back of the shoulders, ln
stead o f tying it to the foo t ; i f he pulls now,he pu lls against
his fo re arms, but i t does no t take him o ff his feet. Anotherplan is to t ie a kno t in the tail so that i t will not slip ; thendivide the hairs in the middle above the kno t , and pass the
end o f the halter through the opening and tie it , so that whenhe pulls i t brings the tai l between the hind legs ; thus fixedhe pulls upon his head and tai l. E i ther of these plans willeffectually break up the habit.
FE AR AND MO NO MANIA IN HO RSES.
Some horses are naturally far more t imid than others, andtake alarm at objects which in others produce no fear . We
have seen horses d readfully agi tated dur ing a thunder-storm ;while, on the contrary, we have observed some apparently lndifferent to the flashes and roar . In cases where horses are
in stables on fire fear appears to'paralyze their powers, so
that i t is very difficult to rescue them , unless they be firstblindfo lded , which should always be done.
552 Dr. Chase’s Recipes.
Fear o f certain par ticular objects of ten becomes so marked ,
and is so unaccountable, that it must be regarded as a sort o f
monomania. The same remark applies to certain ant ipathiesthat have been known to exist , without any apparent excit ingcause. The fo llowing well-authenticated instances of such
cases will be o f interest in this connect ion :During the late rebellion an ofilcer in an O hio regiment
possessed a beautiful , and in other respects a most serviceablemare, but which one peculiarly rendered at t imes exceedinglydangerous for the saddle ; she had a decided aversion fo r paper ,which she immediately recognized the moment she saw i t . The
effect produced by the sight or sound o f i t was so prompt and
so vio lent , that , in many cases, she unhorsed her rider ; and inone casé , his foot being entangled in the st irrup, she draggedhim a considerable way over a stony road . In other respects,
this mare had not the slightest fear o f objects that wouldterr ify most horses. She regarded not the music o f the band ,
the whist ling o f the balls, the roaring o f the cannon , the fire o f
the bivouacs, or the glitter ing of arms. The confusion and.
no ise o f an engagement made no impression upon her ; the
sight o f no other white object afiected her ; no o ther soundwas regarded ; the view or the rust ling o f paper alone arousedher to madness.
Ano ther case relates to a mare whi ch is now owned by a
gentleman residing in Crawford County , Pennsylvania : She is
per fect ly manageable, and betrays no ant ipathy to the humanbeing nor to other animals, nor to horses, except those o f a
light gray co lor ; but the moment she sees a gray horse, she
rushes upon i t and attacks i t with the greatest fury. I t is the
same at all t imes and everywhere. She is all that could he
wished on the road , under the saddle , and in the stable : butsuch is her hatred towards gray or white ho rses, that it isdangerous to place them in the same stable with her at whatever distance. I f she once catches a glimpse o f one, whetherhorse o r mare, she rests no t until she rushes upon it with the
greatest fury , and bites i t in a thousand places. She generally,however , seizes the animal by the head or throat and holds it
so fast that she would suffocate i t i f i t were not prompt ly re
leased from her bite. No o ther white body appears to makethe least impression on her .
Ano ther mare , which was owned by one o f Sher idan ’
s troopers, feared all white inanimate ob ejcts, such as white mantleso r cloaks, and part icularly white plumes. When any o f thesewh i te bodies, and especially in motion, were suddenly per
ceived , if they were o f any magnitude and their mot ion wasrapid , she was in a dreadful fr ight , and strove to escape ; buti f they were o f no great size , and moved more gently, she
rushed fur iously upon them , struck at them with her fore feet,and endeavored to tear them with her teeth. No other colo rsproduced the slightest effect upon her , nor did the appearance,however sudden. o f white horses or dogs o f the same co lor ;
554 Dr . Chase’s Recipes.
BREAKING AND TRA IN ING O F CO LTS.
Halterlnge—To do this wi thout the co lt o ffer ing resistance,
it is necessary to drive him into a cow-stall o r other convenientplace. Y ou wi ll now (with your hand i f you can reach him.
o therwise with a st ick o f sufficient length ) touch him gentlyupon the quarter ; this will cause him to start up, and perhapsto turn around in the stall . Do not attempt to prevent his doing so , or you increase his excitement , which at all t imes shouldbe carefully avo ided. Y ou will then repeat the operation, and
in a few minutes he will stand quietly and allow you to strokehim with your hand, or st ick ; gradually pass the hand or stickup over his back, as he will bear i t, until you reach his head ; i fhe attempts to get away. do no t try to prevent his do ing so .
as you will fai l,
in the attempt . As soon as he will allow you
.to stroke his head , take up an o rdinary rope halter , such as are
used upon co lts, pull out the lead so as to form a good sizedloop , place it on the end o f a st ick , and ho ld i t towards him ;let him smell i t , and , as he does so , let his nose pass throughthe loop ; raise the upper part o f the halter over his head , thenturn the stick and the halter will fall back o f the co lt’s ears.
Slip up the lead and you have him fast ; now place the lead overhis neck and secure i t by a slip-knot , so as to keep him fromtreading on it . O pen the stall-doo r and let him go out . Nowd rfve him into a carriage-house , o r some o ther suitable place.
no t more than twenty-five or thirty feet square ; you then approach him ; he runs to a corner ; take a po le six or eight feetlong , and commence as befo re by touching him on the quarter ;and as the po le approaches the neck , close up gradually untilyen can put your hand upon him ; you will then dispense withthe po le, slip the knot in the halter , and remove the lead fromhis neck.
Y ou now have one end o f the hal ter . the co lt the other ; y ou
want to teach him to lead. Y ou take your posit ion a littlequartering f rom his body , and near ly opposite his shoulder , you
say ,
“Come here, sir ;
" your co lt pays no attention to your command, because he does no t understand you ; give the halter a
quick , sharp pull , which brings the co lt towards you. The ln
stant you pull . let the halter slack— this prevents him frompulling back ; i f you keep your lead t ight , he learns that he is
fast , and he will pull in spite o f all your efforts to prevent hisdo ing so ; repeat this operation several times, always using’
the
words “Come here.
”Y our co lt will soon learn to follow y ou
in the one di rection. Y ou then go to the oppo s ite side and
teach him to fo llow in the same manner ; he must b e handledfrom both sides , or he will obey but one. He now fo llows to
the r ight or left . Y ou want him to go forwards ; take yourposit ion a little to one side , but slight ly in advance o f his head ;give your halter a sharp . quick pull , and as your co lt stepsforward . stop and caress him ; repeat this a few t imes, and he
wi ll . fo llow you in any direct ion.
H itchlng the Celt In the Stable— Lead him into ordinary stall
Pub ’
s Append ix on Practical Horse Training. 555
four and a half feet wide, having previously fitted a movablebar at r ‘the back o f the stall about three feet and a half f romthe floo r , or , i f more convenient , a good strong rope, well _
se
cured , wi ll answer the purpose— let it be about the same d istance from the floor . A fter leading the co lt into the stall, putup th is bar o r rope, and then tie the co lt to the manger -r ing ;i f you ti e him first he will in all probhb i li ty run back befo re youcan have the bar or rape secured in their place ; and then the
halter gives way , and you have taught the co lt the first lessonin halter-pulling , which under all ci rcumstances should be care
fully avo ided;
In taking the co lt out o f the stable the sameprecaution must be used . Untie the halter before removing thebar or rope. Continue this precaution fo r about ten days or
two weeks , and by that t ime, as a general rule, the co lt willstand hitched anywhere.
Training Colts t o Harnessa - To break a co lt successfully. t e
quires a man who has inexhaust ible pat ience, great presence o f
mind , strong nerve , etc in a word , a man who can contro l himself can train a horse to harness so as to prevent his co ntract
ing any bad habits. W ith such indispensable attributes and
proper appliances a man o f ord inary intelligence can train a
horse to harness without accident to the animal , himself , or
o thers. A lways train a co lt with an open br idle, so that hemay see exact ly what you are do ing ; using the blind bridleprevents the animal f rom seeing your movements, and unlessyou use great care and judgment , you are apt to alarm the co ltfrom the least m isplaced movement . Let a man recollect howsurpr ised , and in some cases alarmed , he feels on anythingtouching him behind . The same is the case with the horsewhere he does no t see the object . We may say i t was onlythe end of the trace that touched him ; how is he to know thisi f he does not see i t ? A man stand ing in the street wouldturn as quickly round i f a harmless sheep touched him , as i f
i t were some more formidable animal . We must , therefore, be
careful not to alarm or confuse the horse. Do everything in
the most gentle and persuasive manner ; i f you do anyth ingwhich fr ightens your co lt , he never forgets i t. Take t ime,
and teach each po int in trai ning thoroughly ; remember , thatwhich is done hurr ied ly, is done badly.
Harnessing—Horses, whether young or o ld . sometimes havean aversion to go ing in harness ; such animals show their un
willingness by kicking, balking, rearing , running back, o r , per
haps, running away. To prevent such hab its being developed ,
take the co lt , after being thoroughly halter-broken , by the headand tail , ree l him a few times, and you can put the harness uponhim ; by this means you disconcert him , he will not then resistyou ; place him in the stable with the harness upon him, and
leave him there a few hours, so that he may become accus
tomed to i t . Then br ing him out , take the lines behind him ,
having an assistant at his head , and teach him thoroughly the
iise o f the reins, turning him to the right and to the left , unt ilhe wi ll obey the slightest pull upon the reins ; after having
556 Dr . Chase's Recipes.
him so that he will start at the word , turn to the r ight or to
twen, by a pull upon the line ; he is ready for the word46
a"!
Training to 8top.- This is the most important word used in
horse- training ; i t is our safeguard in case of accident ; theanimal, therefo re, should learn i ts meaning thoroughly. To
prevent confusion in his mind . the wo rd should never be usedout of its proper place . I f we approach a horse standing quietlyin the stable, we should never use the word. “whoa,
”though
i t is very generally used on such occasions. Use instead the
words “Get over ,
" “Go over ,
” “Quiet ly , or aux other word
you please, to make the animal aware of your presence ; but nuder no circumstances use the wo rd whoa,
”except when the
animal is in mot ion , and you want him to stO p. In order to
proper ly teach him the meaning o f the wo rd “whoa, put the
long web around the near fore foot , pass it? und er the girth .
and as the animal walks along, pull up the foo t , at the samet ime say
“whoa , by repeating this, you will soon see him raise
the foot when the word is given , even though the web be not
pulled upon. Ho rses thus trained are safe in case a rein or hi t
should break, as they will generally stO p at the word , underalmost any cc .ircumstances A friend o f mine trained his horseto stop by simply catch ing hold o f the tail.
Learning to Back—Put the cord upon the horse, using the
small loop ; draw i t up with a steady pull— this brings the ani
mal ’s nose towards his bod y . Keep a firm ho ld upon the cordunt il he steps back a litt le. using at the same t ime the wo rd“Back, then caress him : you thus teach him that he has done
exact ly what you wished him to do ; then repeat , caressing himeach t ime he obeys. Care must be used not to excite the co lttoo much or you will have him resist you ; therefo re,
do no t
cont inue your lesson more than five o r ten minutes at any one
time ; on repeating the lesson a few hours later , the animalwi ll usually yield and back freely. Now try him with the linealone ; i f he obeys, you may remo ve the co rd altogether. O cca
sionally , we find an animal which will not yield to this treat
ment ; we then take the short web . put i t around the near fore
foo t , carry i t over the back f rom the o ff-side, have a bridle uponthe animal , take ho ld o f i t close to the b i t wi th your left handon the near side. having the web in the r ight hand , with whichto b r ing up the near fore foot , ho lding i t up by the web , nowpress backwards upon the b i t ; this brings the body back , and
as i t does so , let the foot fall ; the toe strikes the ground somefi f teen or eighteen inches behind the opposite foot , and as i t
does so , the o ff -foo t comes back to the same po int . By repeatingthis lesson , we teach any horse to back , however obstinatehe may b e. I have never known a single instance where i t
failed .
H itch ing to the Wagon.—In hitching up a co lt to the wagon
for the first t ime. i t is always better that you put him alongsideo f a steady ,
well-broken horse ; i f you have no Oppo rtunity o f
do ing this, let him bec‘
ome perfectly familiar with the wagon
558 Dr . Chase’s Recipes.
the co lt , stand with your r ight side next to the animal, takeho ld of the mane with your left hand , place the toe o f the leftfoot in the sti rrup, placing the r ight hand upon the back partof the sadd le ; now raise yourself up with a quick spring, passing the r ight leg over the saddle , and take your seat ; a verylittle pract ice will enable you to perf orm this feat with ease and
in a graceful manner . To place your body f ront ing the side o f
the animal is a very awkward posit ion, and one rendering i t
much more difficult to mount the animal . Should the co lt no t
stand well , a few jerks with the co rd will br ing him to his
senses. and make him stand until you are seated .
R id ing the Co lt —In r iding the co lt for the first time , a
common riding br id le without martingale is to be preferred .
Fasten the sho rt web around the off fore foo t , take a short ho ldupon i t with the r ight hand while you sit upon his back . ho lding the br id le- rein in the left hand ; should he act bad ly , pull upthe o ff foo t with the web , at the same t ime pat him gently uponthe neck with the left hand ; there is no danger in taking up the
foo t in this manner , provided you do not pull upon the reins at
the same time. Let down the foo t in a few minutes, and turn
the co lt around several t imes by pulling upon the o ff rein , then
reverse the act ion by pulling upon the near rein ; now turn
him to the r ight , then to the lef t , several t imes. Should he
st ill be restive , take up the foo t again. and so repeat unti l heperforms his part properly— then d o not fail to caress him .
Make the first lesson a short one. and gradually increase i t fromt ime to time as occasion may require. This method rarely re
quires the whip , and is certainly attended with less danger thanthe old and tedious one of riding a co lt.
WHIP TRA INING.
How to T rain a Horse to Dr ive W ithout Bit o r Liam—Whiptraining illustrates the beauty and power o f our modern systemo f horse education. To train a horse thoroughly to drive without b it or line under the whip , requires from four to six weeks'
t ime ; i t requires a man o f strong nerve and self -contro l to b e
a successful trainer in this part icular branch . Such a feat as
dr iving a ho rse without b i t or line cannot be accomplished byany other system known to man .
Having selected a horse ' with a mod erate share o f intelli
gence, the next thing is to secure a suitable place for training.
An inclosure twenty-d ve or thirty feet square is required . I f
you have it smaller , and your horse should be disposed to kick,
you will be in danger ; i f larger , i t gi ves the animal too muchroom to get away from the whip . I t is better that you go in
with the horse ~alone. as then the animal will have no o therobject to take his attention.
Pub’s Append ix on Practical Horse Training. 559
Turn him loose without bridle or halter in the inclosure ; takeyour posit ion in the center , ho lding in your r ight hand a
straight whip nine o r ten feet long ; you crack the whip as you
take your position ; this alarms the horse and causes him to
run into one co rner o f the inclosure ; crack. it several timesthat he may learn that you do not intend to hurt him ; nowcommence tapping him lightly upon the near shoulder , but not
to hurt him ; i f a nervy fellow, he is all excitement for a fewminutes ; cont inue the tapping unt il he turns his head towardsyou, which he will do in a short time. The moment he turns i t ,however slight i t may be, cease the whipping ; as soon as he
turns i t away again repeat the tapping with the whip ; in a fewminutes he again turns his head towards you ; stop the motiono f the whip ; as he turns away repeat the whip-tapping as b e
fore ; ln a very short t ime he turns around so that you can
approach him ; now gent ly caress him ; move away and again
approach him ; should he turn away repeat the whipping : bythis means you teach him to come to you on the near side.
A fter he has learned this thoroughly , which requires aboutone week’
s training. half an hour each d ay , then proceed in the
same manner upon the o ff side ; as soon as he obeys the mot iono f the whip upon this side, take your position behind him . and
turn him by the mo tion o f the whip , to the ri ght or to the
left ; as soon as he per forms nicely, put the harness upon him.
take the lines behind him , and , as you give him the wo rd to go
forward , throw the whip down by h is right side without touching him . A t the same time have the long web arouhd the near
fo re foot , and give i t to an assistant ; you want him to stop ,
give him the word whoa ; at the same t ime your assistant pullsup the foo t , turn the whip in a hor izontal posit ion above yourhead— in this way you teach him that the whip in that posit ionmeans whoa.
By repeat ing these mot ions, he learns in about four weeks toturn to the r ight whenever the whip is thrown towards the r ightshoulder ; to the lef t when thrown towards the left shoulder ; togo ahead when thrown down by the right side ; and to stopwhen held in a hor izontal posit ion .
Y ou now want to teach him to back ; having previously ln
structed him according to our rule, put the co rd , using the
small loop , in his mouth ; take the cord in your hand with the
reins, pull upon the reins, and say“Back . at th e same time
keep the whip directly over the animal ’s back , giving i t an up
ward and downward mot ion, o r you may tap him gently uponthe back with the whip— this is best done in a sulky. i f he
starts forward , set him back by pulling quickly upon the co rd ;repeat the Operation unt il he wi ll go back by the mo tion o f the
whip alone. Should he make repeated efforts to go forward ,
bring the whip quickly once or twice down over his nose, he
will not then repeat the operation very o f ten.
With this training, i t is necessary to use an open bridle, so
that the animal will see the mo tions of the whip.
Y ou are now prepared to hook him up for the first drive.
560 Dr . Chase’
s Recipes.
Take an assistant with you ; have the foo t-strap or long websecured upon the near fore foot ; gi ve i t in charge of yourassistant ; let the lines lie over the dash as a matter o f precau
tion. Now commence operations with the whip ; i f the animalacts promptly , remove the foot web and begin again, havingthe lines over the dash as befo re ; dr ive the animal in this wayat least two or three weeks before removing the b i t from the
mouth . Y our horse is now safe to drive under the whip.
O f course, i t is better to use this method o f whip trainingwith young ho rses, and those which are naturally doci le and
obedient ; but there are few horses so disobedient that they mayno t be thus contro lled at any age .
How to Make a Horse T rot “Square.
"—Many horses showspeed when they str ike their gait . but do not ho ld it long. This, inmany instances, ar ises from too much anxiety on the part o f
the dr iver , forcing the horse “o ff his fee This is a great
source o f annoyance to the owners, who in many instances havebuilt thei r hopes very highly upon the great speed o f theirfavorite nag. But how o ften are they doomed to d isappo intment !The animal is beaten by those o f far less speed , simply becausehe breaks up
” badly.
To prevent this habit in horses requires some degree of
patience and good management on the part o f the trainer . The
apparatus used upon this occasion is a similar one to that usedfor kicking horses. The straps e e are the same ; the halterlead , however , is not required ; use instead a strap passedthrough the r ing f , allowing the animal to move without re
no t too long ; to this strap secure the r ing f , pass the strap s o
through the r ing f , and buckle the straps d d above the hooks.
We are now ready to drive the ho rse , go ing o ff on a moderate gait , that he may become familiar with the feel o f thestraps before urging him . As he moves, the strap e e slipsthrough the ring f , allowing the animal to move without re
straint as long as the legs move alternately, as they d o in the
tro t o r pace ; but the instant he attempts to change his gait , hethen meets the check which the straps give him ; he cannot
move them together as he does in the run , the straps prevent ingboth legs go ing back at the same time.
A fter he has made a few attempts to break up and fai ls,
he becomes gradual ly more steady. We may then urge him to
the top o f his speed without his making any effort to go up.
Dri ve him every d ay with this arrangement for three or four
weeks, and by that time he will , as a general thing , trot per
fectly honest and remain so .
This system applies equally well to pacers. Care must betaken to adjust the length o f the straps to suit the horse’
s
step.
562 Dr. Chase’s Recipes.
hand, stand upon the tail , and pul l upon the br idle-rein,keeping
the lines firm at the same time ; this br ings hi in up in front ,and prevents his getting his hind feet back far enough to r iseupon them , they being drawn forward and secu rely held by thelines. Repeat the operat ion a few t imes—say two or threetimes a day—and he soon learns to lie d own at the word. Thisis the method usually pract iced upon circus horses.
To Make a Ho rse Bow.—Stand upon the near side, and with
a pin in your r ight hand prick the animal lightly in the breast .and say ,
“Make a b ow, si r ;"
he will soon learn to throw his
head downwards ; when he does so , caress him. By repeat ingthis operation a few times he soon learns to bow by merelypo inting the hand towards his breast , or , i f learned , by a mot ionO f the foot . In all cases when training horses to perform tricks,
i t is necessary that they should have a bridle without winkers,or else have the head bare.
To Answer Quest ions.—Take your posit ion as before, and
with a pin in your r ight hand . prick him lightly anywhere alongthe mane or over the withers (ask such quest ions as you wantanswered in the negative) ; this causes him to shake his headexact ly as he will d o when bo thered by files upon the neck during fiy t ime. I t was this ci rcumstance which suggested the use
o f the pin to make a horse say no . By repeating this Operationa few times he will shake his head by your simply raising thehand to your head as i f to raise your hat ; this mot ion of the
head indicates no . Nodding the head by pricking the breastsignifies yes ; always ask the questi on before making the motionwith your hand .
To Klee Y ou.—To teach a horse to kiss you, take a piece of
apple in your hand and let the horse smell i t ; he will then tryto get i t f rom you. Carry i t up to your mouth and hold i t between your teeth ; let him take i t from your mouth . Repeatthis a few t imes and use the word s “
Ki ss me he soon learnsthat Kiss me” means apple, and he puts his mouth to yoursto take it away.
When Operat ing privately always give i t to him , and he willthen obey you prompt ly when showing him publicly .
To Shake Hu lda—Take your position in front o f the ho rse.
say“Give me your r ight foot , or
“Shake hands ; ” he does
not understand you ; you convey the idea to him by taking a
pin and gently pr icking him upon the right leg ; he at once
li fts i t up ; as he does so take it in your hand and caress
him ; he understands by this that he has done what you
wanted him to do . Af ter repeating this a few t imes, put yourhand towards his leg and crack the thumb and fingers ; he ,
ant icipating the pr ick , li fts his foo t ; should he fai l to d o so
have your pin handy and use i t lightly. By this means he soon
learns to give you the foot at the crack of the thumb and
fingers. As soon as he gives one freely, teach him in the samemanner to give the other one.
To Kick W ith the R ight or Left Foot—Care must be takenin teaching this tr ick , that you have a horse not predi sposed to
Pnb’
s Appendix on Practical Horse Training. 563
vicious propensities, or you may make a confirmed kicker ; andthen you will have the habit to break up. A horse o f a mildd isposit ion may be taught to perform thus without the risk of
h is becoming a kicker . i have taught '
one of my ponies to kickwhen I desire him to do so , and he cannot be mad e to kick nu
less the whip is used lightly upon his hind parts.
Having selected your animal , take a pin in your r ight hand ,
prick the near hind leg with it and say ,
“Kick with the left
foo t ;”the animal soon learns to obey. Then proceed with the
opposite leg in the same manner . A fter the horse will kickwi th
.either foot by a mot ion O f the hand without pricking him ,
you will stand o ff a shor t d istance with a long whip and say
Kick with the left foot ; then proceed in the same mannerwith the right foot . By proceeding thus once a day the animalwill soon learn to do his part very nicely .
Learning to Waltz—Some horses seem to love music , and
can readily be taught to waltz or dance. Use a girth aroundthe body, upon the near side o f which buckle a short strap, hav
ing a loop at one end to fasten to the r ing of the b i t ; draw the
strap through the girth buckle so as to incline the head a littleto the near side ; have one o r two good pieces of music, and
play any waltz that may be desired ; at the same time turn the
animal by the use o f the whip lightly upon his legs ; he soon
learns to turn merely by a mot ion O f the whip without touchinghim . A fter repeating this lesson once a day for three or four
weeks, the strap may be removed , leaving his head free.
To Teach a COM to Fol low Y ou.—Take the cord , using the
small loop , give him a few quick pulls r ight and lef t , then takeyour position on one side opposite the shoulder , give a quickpull upon the cord , which brings him towards y ou ; at the samet ime say ,
“Come here, si r ;
”as he obeys, ca ress him. R epeat
this unti l he will come without the pull. then take your positionupon the o ther side and proceed in the same way . Y ou willsoon have him so that he will fo llow in any direction.
HI NTS UPO N HO RSE SHO E ING.
A glance at the skeleton of the horse will at once serve toconvince us that the animal is formed at the same t ime for
strength , and for celer ity and ease of motion . I f we look at the
fore limbs we shall see that the scapula, No . 3 , recedes fromthe shoulder-jo int , falling back obliquely ; its upper part unit ingwith the Spinous processes o f the anterior dorsal vertebrae ,
NO .
14, to form the withers. The shoulder -bone, No . 4, retreats,
forming an angle at the elbow jo int : the fore arm consists o f
two pieces, No . 5 . the radius and ulna conso lidated as one bonein the mature horse ; this is fo llowed by a double row o f smallbones, No . 3 , the carpus o r wnat bones, seven in number . Ther e
564 Dr . Chase’
s Recipes.
are succeeded by the metacarpus, No . 10. with two slender splintbones attached poster ior ly to i ts upper part . To these succeed
the three phalangeal bones, Nos. 11 , 12 and 13 . There are
besides a small pair o f bones situated behind the fetlock jointcalled sessamo i des, and a small bone situated behind and b e
tween NO . 12 and 13, called the navicular bone. The co ffin
bone, No . 13, is enclosed in the hoo f , which consists of th ick ,
firm , rounded horn , having a certain degree of expansibility ;and underneath , forming a sort o f so le, is a par t called the
f rog : i t is an elast ic cushion. and in a healthy state preventsconcussion. A t each step the frog yields under the weight o f
the animal , and swelling out laterally expands the heels o f the
Th is frog ought always to touch the ground ; it does so nat
o rally , and where bad shoeing prevents i t , the crust o f the hoo fsoon becomes hard . br ittle and unyield ing. causing a shock at
every step as the animal trots the hard road . Inflammation and
alterat ion o f structure soon supervene.
The posterior l imbs are modeled on a similar plan. Nowfrom the angles which the bones o f the limbs make with each
other at the joints, the force o f every shock as the animaltro ts or gallops is greatly broken ; its very step is light and
elastic ; and this not only results f rom the obliquity O f the bones
in quest ion , but part icular ly from the y ielding spring o f the
pastern , i ts elasticity being provided for by a ligament whichpasses d own the back o f the cannon bone , NO . 10 , and alongthe pasterns to the coffin bone, 11 , 12 and 13. Nor is the springo f the elast ic f rog to be here over looked ; i t also contr ibutes an
important share to the easy progression o f the horse , the act iono f whose limbs as he moves is, or ought to be, free , vigorousand springy. But alas ! how Often d o we see the knees d is
to r ted with overto il . and the pasterns rigi d and swo llen fromdisease !
Shoeing is generally regarded as a necessary evil ; and wereit no t for our paved streets and turnpiked roads, this evil mightin a great measure be well d ispensed with . As i t is, our Objectshould be to observe as closely as possible three important rulesin shoeing ho rses
l st . To preserve the natural bear ing O f the foo t .
2d . To preserve the hoo f in i ts natural shape.
3d . TO pro tect the foo t f rom injury .
I f we Observe the foot o f the unshod horse,we find the hoo f
has a perfectly level bearing upon the crust or wall as i t rest s
upon the ground , as well as upon the frog, which , as previouslystated, acts as an elast ic cushion, preventing concussion and
expanding the hee ls, which relieves the pressure upon the
sensitive and delicate structure within the hoo f , that o therwisewould occur were the hoo f hard and unyi elding. The so le or
ground surface o f the foot is all that part o f the foot situatedbetween the frog and the crust o r wall ; this so le should not
come in contact with either the ground or the shoe.
In order to preserve the level bear ing o f the foot , i t is neces
566 Dr . Chase’s Recipes.
strength. Al l ragged port ions o f the frog should be removed ,
but the frog must by no means be cut away merely because thesmith fancies it to be too large. In weak feet very litt le paringing out , removing any loose portions without diminishing theirprotection from injury in shoeing. No fixed rules can be laiddown for par ing the feet ; that must be determined by the na
ture and condition of them at the t ime.
Apply ing the Shoe.—The shoe should be set as near the outer
margin o f the crust as possible ; by so do ing , we have the crust
as the main suppo rt o f the foo t , as nature intended i t shouldbe. By setting the shoe back a quarter or three-eighths o f an
inch f rom the outer margin o f the crust , as is Often done , at
least one-half O f the bearing surface of the foo t is dest royed . I t
is therefore weakened in exact proport ion as i t is cut away ,
besides greatly reducing the space fo r dr iving the nails, thusrender ing them more liable to d o injury by being dr iven too
close to the sensit ive structure, or by pr icking the foot . The
nai ls should be po inted with great care, in order that theymay be driven with a greater degree o f certainty. E ight nailho les are usually punched in the shoe ; but our experienceteaches us that injury is Of ten prevented by leaving out the
quarter nail upon the inside o f the foo t . I f it should be
thought necessary , i t may be put in at the toe instead .
C l ips Upon the Shoe.—These should not be used , as they are
the frequent cause o f an Obscure lameness, o ften giving rise tomuch trouble. The growth o f the ho rn being f rom above downwards, the clip Offers an Obstruct ion to the growth o f the hoo f .which canno t be overcome ; hence i t is turned inwards upon the
so ft structures O f the foo t. Th is is readily seen after death ,
in the hoo f o f a horse which has been shod several years withthe clip . Removal O f the cause will enable the animal to get
entirely over the lameness in two o r three months. Horses
have been restored to perfect soundness in this way very f requent ly, even af ter a lameness of two and three years’ standing.
When i t is thought necessary to use a clip , one O f the smallestkind should be employed .
“interfering.
"—Many horses are in the habit O f interfer ingand many ingenious methods have from t ime to t ime been d e
vised to prevent this troublesome habit . Both the b ind and fore
legs are subject to cutting or striking. usually about the fetlockjo int . In the front feet, however , we sometimes find themst riking just below the knee-jo int , producing an enlargementknown as a
“speedy cut . We should , when this habit exists.
first ascertain the cause as near ly as possible , and the partwhich strikes, whether the shoe or the foo t . Many horses interfere only when leg-weary . Part icular ly is this the case withco lts. Some horses strike when shod with heavy shoes, but do
not do so with light ones. O thers inte rfere f rom some peculiari ty in the conformat ion O f the limbs. The most successful plano f preventing this habit . is to straighten the inside o f the shoefrom the toe to the quarter . allowing the heel O f the shoe on the
inside the same inclination that i t would have ordinar ily ap
Pub’s Append ic on Practical H orse Training . 567
pli ed . Two nails only should be driven on the inside of the
foot wi th this shoe. This is an except ion to our ro le in applying the shoe, but i t usually has the desired effect . By no meansmake the shoe higher on one side than the o ther . as i t causes
unequal concussion upon the limb when the animal is in mo tion,
thereby predisposing the jo ints to injury. In some rare cases,
widening the web of the shoe , as well as straightening i t uponthe inside, has the desired effect, when simply straighteningfails to acc omplish the purpose.
O verreaching.—Many very good ho rses have this trouble
some habit. Y oung horses are mo re subject to overreachingthan O ld ones ; i t very frequently disappears as the speed o f the
animal is increased . A t a moderate gait the f ront feet d o not
always get out O f the way in t ime for the hind ones as they arebrought forwards, hence a collision takes place. Somet imesthe heels are cut or bruised badly , and occasionally the shoesare torn from the front foot. The most successful means o f
prevent ing this habit is to make the front shoes a little lighter .
which facilitates their mot ion, the animal lift ing them up so
quickly— the hind ones should be a little heavier . Tr ining as
this difference may appear , i t is very generally successful ; an
ounce o f iron will make a very marked difference in the movement o f most animals, as much so as weight upon the back.
Shoe ing Ho rses W ith Coma—The corn should be well cutout , and then burned with a red -hot iron. muriatic acid , or but
ter o f ant imony. The shoe recommended for contracted feet
should be here applied ; the hoof backward s from the corn to
the heel should be removed , so that no part o f the hoo f backfrom the corn have any bear ing upon the shoe ; by this meanswe prevent all concussion that o therwise would fall upon the
part aff ected ; the animal ‘
thus shod will travel sound thoughthe corn be a bad one. Much depends upon the careful andskilful applicat ion o f the shoe, independently of i ts being con
structed on proper pr inciples. Many horses with very bad feet
are enabled to go sound for years by a combinat ion of care and
skill , while on the contrary a single shoeing done by a hungling wo rkman would sumce to lame them . I t requires consi d
erab le skill to fit a shoe properly on a bad foot , so as to savethe weakest parts and economize the horn .
Keeping the Feet Mo ist—When we take into considerationthe unnatural condition in which the feet of the ho rse in a state
O f domestication are brought by nailing upon them the ironshoe , and standing them upon plank floo rs, we can readily un
derstand why i t is that the hoo f so soon becomes hard . britt le.
and contracted . There is no mo isture abso rbed by the foo t
from either the shoe or the plank. I f we stand the ho rse uponthe ground , it is but little bet ter , as such floo rs are usuallyvery d ry , or else they are in a filthy cond i tion in consequence of
the ur ine which the animal has passed o ff , predisposing the feetto thrush , etc. In consideration o f the above facts it is our dutyto pro te ct the feet by art ificial means. To do this effectually,the feet should be stopped with fiaxseed meal mixed with water ;
568 Dr. Chase’s Recipes.
that i s, when the meal is mixed the so les should be packed full ,say once or twice a week during the winter season, and three or
four times a week dur ing the summer season. This suppliesthe mo isture as well as the oi ly substance necessary to keep thehoof in a normal condition.
SHO RT PO INTE RS FO R HO RSEMEN.
Never quarrel with your horse .
To make a fine coat , feed well, clothe warmly, sweat Oftenand groom thoroughly.
Never let your horse know that he can successfully resisty ou.
O nce handling a horse produces but a tempo rary effect.
When a colt is first hitched in a stable be sure to have a
row behind him, so that he cannot pull back and learn to be
a halter -puller .
”
Remember that you have no business trying to contro l a
ho rse unless you can first cont rol yourself . An unruly horse isa jewel compared to an unruly man .
Drive fast and stop o ften.
Never say whoa” unless you want your horse to stop.
Never use the whip except in the process of training. A
horse which has to be urged to higher speed by means of the
whip is improperly educated and no credit to his trainer .
Dark. stables produce blind , stumbling and shying horses.
In law, the word “warranted applies merely to soundness ;warranted sound
”has no greater significance.
I f you have a horse which you want to match don’
t tell thed ealer or he will make you pay dear ly for the size and co lor .
To remove a horse from a burning stable, blindfo ld him .
I f you don’
t intend to conquer your horse never begin training him at all.
I t will pay you to keep your horse’
s hoo fs mo ist and 0 i bystuffing them semi-weekly with linseed meal poult ice.
Wet the bay for a horse with heaves.
Never bleed a horse when the membrane lining the nose
presents a bluish appearance, as i t denotes a debilitated con
d it ion o f the system ; under such circumstances the animalwants a liberal diet and strong tonic treatment .
Never drench a ho rse i f it can be avo ided , but always administer medicine in the fo rm O f ball or powder . The anatomicalstructure of the horse
‘
s throat renders drenching exceedinglydangerous.
Drenching is the best way o f administering medicine to
catt le.
To ball a horse properly , take the tongue in the left hand,bringing it out on the o ff-side o f the month , then take the ball
Miscellaneous Recipes.
PUBLISHER’
S MISCELLANEO US RECIPES.
Perry's Quaker Vermlfuge.
—A lexandria senna, 1 lb . ;pink root. 2 lbs. ; white sugar , 6 lbs. ; alcoho l , 1 pint ; carbonate potass. , 3 oz. ; santonin, 3 os. ; o i l caraway, 1} dr . ; o i lanise, 1 ; d r . ; water to make 1 gal. o f syrup.
Swaim’s Verm ifugea -Wormseed , 2 os. ; valer ian, pulveri zed.
19 os. ; rhubarb , 1}oz pink root, 1}oz white agarlc, 1} oz.
Roll in sufficient water to yield 3 qts. o f decoction , and ad d
to it 30 dr ops o il tansy , 45 drops o i l o f cloves, disso lved in
alcoho l. 1 qt. Mix and filter.
German Worm Tea.- Manna. 1 oz fennel seed , i os. ; senna.
alex , 9 os. ; pink root , 5 oz. ; bo iling water to make 1 qt. Macerate drugs with bo iling water for one or two hours, and ad d
enough bo iling water to make equivalent to that lost by evapor
at ion. Dose—Teaspoonful to 1 oz acco rding to age.
Santonine Lozenges.— Santonine (fine powder ) , 4 Troy os. ;
sugar (fine powder ) , 18 oz tragacanth (fine powder ) , 5 os. ;
orange fiower water , sufilcient. Rub the powders together unt il‘they are thoroughly mixed , then with orange nower water a
mass to be divided into 480 troches. Co lor with carmine. E ach
lozenge contains about half a grain o f santonine. Dose—O neevery three hours until three or four are taken.
A romat ic Chalk Powden—Cinnamon, in powder , 4 os. ; nut
meg , 3 oz. ; saffron , 3 oz cloves, 1 ; os. ; cardamom seed , 1 oz
sugar , 25 oz. ; prepared chalk, 11 oz. Mix them thoroughly ,
pass the powder through a fine sieve , and finally rub it light lyin a
’ mortar . Keep it in a stoppered bott le. Dose— 10 to 60
grains.
Dyspepsia Tab leta—Lacto-phosphate lime, 1}d r . ; lacto -phosphate magnesia, 10 gr lacto-phosphate iron , 5 gr . ; pesin, 100
gr . ; sub carb . bismuth , 100 gr o il menth. pip 5 drops. Dose
O ne or two pills. Make into 100 compressed pills. To preventrust ing of compound pill mo lds : A fter using, wash thoroughlywith water , and d ry by passing co tton through the cylinder ;then fill the cylinder with absorbent cotton and wrap i t and
the base and plunger with the same material and put away.
Gelat ine lea—Cox’s gelat ine, 2 oz. ; water , 5 oz. ; glycerine.
14 oz. ; o il of bergamot , 20 drops ; o il o f cloves, 10 drops ; o i l o fbitter almonds, 5 Maps. Warm the glycerine and add to i t the
gelat ine previously disso lved in water by means o f water bath.
Bo il down to 1 pi . ; while coo ling ad d the essent ial o ils and pourinto mo lds. The above is a beaut iful art icle.
Miscellaneons Recipes. 57 1
Cough Candy .—Fluid extract of seneka, 4 fi . dr no ld ext . o f
squills, 12 fi . d r . ; fiuit ext . o f ipecac, 2 fi . d r . ; t incture of to lu,
2 fi . d r tincture opium , camphorated , 8 fi . d r . ; o i l of anise seed.5 d rO ps ; o il o f wintergreen, 8 drops ; Oil o f sassafras, 15 drops ;sugar , 12 lbs. Mix the liquid ingredients together , and. givethem , with the sugar , to a confect ioner , to be made into tabletsor lozenges. This is a really fine article.
Dalby’s Carminat ive.
—Carb . magnesia, 6 oz. carb. potaesium , 2 d r . ; sugar , 1 lb laudanum , 3 oz. ; water , 5 pt o il car
away, 10 drops :
o i l fennel , 10 drops ; o i l peppermint . 10 d rO ps ;brandy. 4 oz prepared chalk, 2 oz. Mix. Strength , 1 graino f opium to the ounce.
Composit ion Powder.—Bayberry root bark, 3 lbs. ; ginger , 1;lbs capsicum , 3 oz cloves, 3 oz. Mix.
Campho r Ice and Glycer ine.—White wax , 7}oz spermacet i.
74 oz pulverized camphor , 10 oz. ; pure tallow , 28 oz Oliveo i l, 2} oz. ; glycer ine, 8 oz. Melt the white wax , spermacet iand tallow together ; while warm disso lve the camphor in the
mixture. Finally add the o live o il and glycerine. St ir and
pour into mo lds.
Glycerate Tan—Pine tar , pure, 1 oz carbonate magnesia, 1
oz. ; glycer ine , 4 oz alcoho l , 2 oz aqua, 10 oz. Mix.
Disso lve tar in alcoho l. Reduce magnesia to powder and ad d
tar and alcoho l to magnesia. Tr iturate thoroughly ; ad d glyce r
ine and water to make 1 pint , and filter .
C lark's Blood Mixt ures—Iodide o f po tassium , 64 gr . chloricether , 4 d r . ; liquor potassa, 30 drops ; water , 79 oz. ; burnt sugar ,sumcient to co lor . Mix. The chlo ric ether here ment ioned is
made by disso lving one part , by vo lume, O f chloroform , in nineteen parts, by vo lume, of alcoho l .
Locock'e Pulmonic Wafen f - Lump sugar , 2 lbs. ; starch , 2
lbs powdered gum arabic, 1 lb . Make into a lozenge mass.
with vinegar O f squills, oxymel o f squills, and wine o f ipecac ,
equal par ts, gently evaporated to one-sixth of their weight , withthe addit ion o f from 4 to 5 oz. o f lactucarium . Di vide the massinto half-inch squares, weighing about 7 1}gr . each when d ry .
Chapman's Copaiba Mixture.
—Copaiba , 4 d r sweet spir it ofniter 4 dr powdered gum arabic, 1 d r . ; powdered sugar , 1
d r comp. spir it of lavender , 2 d r t incture o f opium , 1 d r
d ist illed water , 4 oz. Mix. Dose—A tablespoonful three timesa day .
Whaley's Dyspepsia Cure.—N itric acid , diluted . 80 drops ;
fiuid ext . of conium , 2 d r . ; syrup o f orange peel , 2 d r . ; fiuid ext ,
o f rhei , oz t incture o f co lombo , 5 oz. Mix . Dose—A tablespoonfu l
. in water three t imes a day before meals.
Langdon’s Diarrhea Mixt ure.
—Tincture of camphor , 2 d r . ;
tincture o f capsicum , 1 d r . ; spirits of lavender comp 2 d r . ;
t incture of opium , 2 d r . Mix. Dose—Twenty-five drops in a
little sugared water af ter each operation.
Rheumat ism Applicat ions- O i l of hemlock, 2 os. ; oi l of horseradish, 2 oz. o i l o f celery, 2 oz o i l of pennyroyal . 2 os. ; oi l of
sassafras. 2 os. ; alcohol . to make 1 gal. Mix. The above is a
572 Dr. Chase’s Recipes.
powerful external application in sciatica, rheumatism, neuralgia,etc and is the preparat ion so ld by a party to physiciansthroughout the West .
Pain E xpellen—Tincture of capsicum . 25 d r . ; tincture of
camphor , 5 d r . ; aqua ammonia, 10 d r . ; alcohol, 10 d r opodel
doc , 10 d r . Mix.
E rysipelas Washf —Sugar o f lead, 2 d r plaster parls, 2 d r . ;
tincture o f opium , 2 oz tincture of catechu , 2 oz water . 12 oz .
Mix and apply.
Mixture of Licor ice , Comp—So lut ion o f ext. of lico rice. 1 fl
oz. ; maple syrup, 5 fi . d r muci lage o f gum arabic. 11 fi . d r
water , a sumcient quantity to make 12; fl . oz camphoratedtincture o f opium, 2 fl . os. ; wine of antimony , 1 fl . oz spiri tsO f nitrous ether , 5 fiuid oz. Mix.
A ilcock’s Po rous Piaster .—Ind ia-rubber , 1 lb pitch , 8 os. ;
gum thus, 8 os. ; cayenne pepper , 30 gr . The last ingredientis in be added to the others previously melted . The mass is
spread on muslin or linen perforated with small ho les, allowing vent for perspirat ion and affording increased flexibility .
Morgan's E last ic Plaster .—Take thin sheet-rubber and apply
to i t a coat ing o f Boyton'
s plaster , namely , lead-plaster , 94 parts ;resin, 6 parts. This plaster has the advantage of accommodating itself to all movements o f the muscles wi thout cur ling upor becoming stifi’, and has been used with good advantage as a
dressing to sores and wounds.
Belfast Ginger A le Powdera -White sugar , 16 os. ; b icarbon
ate of soda, 3}os. ; citric acid , 4; oz essence o f ginger , 1}oz
cayenne. 4 d r . ; lemon. 40 drops. Dry the soda, acid and the
sugar very carefully ; before drying the sugar incorporate withit the essences thoroughly, to which a small quantity o f caramelmay be added as co lor ing.
O wen's Compound Ext ract Buchua - Buchu leaves, 12 os. ; uva
ursi , 4 oz alcohol , 3 pints ; water , 6 pints. Treat the leaves bymacerat ion and. displacement, first with a po rt ion of the alcoho l and then with the remainder mixed with the water ; evaporate the result ing liquid by a gent le heat to 3 pints , and to thisadd : Sugar , 2} lbs. Continue the heat t ill the sugar is d is
so lved , and after removing from the fire ad d : O i l of cubebs,
1 fiuid d r O il o f Juniper , 1 fiuid d r spirits O f nitr ic ether , 12fluid oz. Previously mixed with a portion of the alcoho l, mixthe who le together and shake well . Dose—Teaspoonful.
Sweet T incture of Rhubarb—Rhubarb , bruised 2 os. ; lie
or ice root , bruised , 2 oz. ; anise seed , bruised , 1 oz sugar , 1 os. ;
alcoho l , diluted , 2 pints. Macerate fourteen days, express and
filter . Dose—Teaspoonful to tablespoonful .Deshler’s Salvea- Resin, 12 oz. ; suet , ~12 oz. ; yellow wax . 12
oz turpent ine, 6 oz' fiaxseed Oil , 7 oz. Melt them together ,
strain the mixture through muslin and st ir i t constantly untilco ld .
Pet lt's E ye Salve.—White precipitate, 3 oz oxide of zinc, 4
os. ; benzoic acid , 2 d r . ; sulph. morphia, 48 gr . ; oi l rosemary , 20
drops ; Olive o i l, 2 lbs spermacet i , 12 os. ; white wax. 4 oz.
574 Dr. Chase’s Recipes.
morphia, 4 dr . Mix the morphia with the creosote ; let standunt il so lution is clear , then ad d the chloro form .
Lo rd's Chalk Mixt ure—Tincture kino , 1 oz tincture camp.opium , 1 os. ; tincture catechu , 1 d r . ; t incture opium , 1 d r . ;spiri ts lavender comp 4 oz. ; syrup , simple, oz preparedhalk , 1 ; oz mucilage acacia, 3 oz. Mix. Dose—Tea to tablespoonful.McKInzle’s O intment — Powdered sulph . o f zinc, 4 oz. ; liquid
storax , 1 os. ; lard , 16 oz. Mix by means o f heat and triturationover a water bath about an hour . A useful applicat ion for
tetter o and scald-heat. Apply night and mo rning , first washingthe spo t with cast ile soap and warm water .
Celery Compound .—Celery seed , 384 gr catnip herb , 640 gr . ;
chamomile, German, 384 gr . alcoho l diluted , sufficient ; simpleelixir to make 1 pint . Perco late drugs with diluted alcoho l tillfour ounces are Obtained , then add elixir and filter . E ach fiuiddrachm contains three grains each o f celery and chamomile and
five grains of catnip herb. Dose—For children teething , f rom10 to 60 drops, according to age.
Improved I tch O intment —Vaseline o r lard , 12} oz fiowerssulphur , 2 oz. ; bicarbonate potass 1 oz. ; Oil bitter almonds.
1 d r.
Cough Mixture in Consumpt ion.- Mist . glycyrrhiza, com 4
oz syr . prunus virg. , 2 os. ; sulph. quinine. 32 gr . ; sulph . morphia, 2 gr elixir taraxicum, com 2 oz. Mix. Dose—Dessertspoonful every four hours.
Aphrod islac Pi ll.—Quinine , 1 gr ext . damiana, so lid , 3 gr
ext . nux vomica, so lid , 3 gr . ; phosphorus, 1-100 gr . Make 1 pill.Catarrh Remedy (said to be Sage
'
s) .—Powdered hydrast is
canadensis, 5 d r. ; indigo ,1}d r . ; powdered camphor , 2 d r car
bo lic acid , 2 d r . ; common salt , 50 d r . Powder the camphor bymeans of alcoho l and mix with the salt previously reduced to
a fine powder . Rub the indigo and carbo lic acid together , mixthe salt and campho r and add the powdered hydrast is. Mix ln
t imately without pressure in a mo rtar .
R ing Wo rm.— Thymo l , 1 to 2 parts ; chloro form , 8 parts ; o live
o i l, 24 parts. Mix. The thymol destroys the fungus. The Oilprevents irritat ion and rapid evaporat ion, while the chloro formfacilitates the absorption o f the active ingredients by act ingon the sebaceous glands.
Melg'e Mixt ure o f Gent ian and h em—C itrate o f iron and
ammonia, 1 part ; fiuid extract o f gent ian , 4 part ; compoundspir its lavender , 8 parts ; alcoho l , 4 parts ; sugar , 12 parts ; water ,sufficient to make 64 parts. Mix the fluid extract with eightparts o f water ; ad d the compound spir its of lavender ; treat thiswi th hydrated oxide o f iron and filter ; mix the other ingredientswith the filtrate and repeat the filtration i f necessary.
Pain Kil ian—Powdered guaiac, 20 lbs gum camphor , 2 lbs
powdered cayenne pepper , 6 lbs water of ammonia. 1 lbOpium , powdered , 13 lb alcoho l , 32 gal. Macerate for two
weeks, press and filter .
Day's Kidney Pad .
—Digi ta lis leaves, 2 os. ; black cohosh , 1}
M iscellaneous Recipes. 575
as: juni per berr ies, 1 oz. ; queen of the meadow, 1 oz. ; gum
guaiac, 1 oz. gum benzo in , 1 oz o il o f juniper , 1}oz. Grindthe drugs to a moderately fine powder ; ad d the oi l and gums.
Make an Oblong pad to wear over the kidneys.
Gur imette’s Head Pad .—Angelica roo t, 1 oz. ; ladies’
slipper ,1 oz lupulin , 1 oz. ; Battle’
s b romi d ia, 1 d r fiui d ext . Jamaicadogwood , 1 d r . ; Oil o f eucalyptus, 4 d r . Grind the drugs to a
moderately fine powder ; make into an oblong pad ; put the pad
on a ro ller o f Oil silk. Wear the pad over the center of the
forehead .
Simmons’ Liver Regulator (said to be) .—Liverwort , 1 oz. ;
leptandra, 1 oz. ; serpentaria, 1 oz. ; senna, 1} oz water , 2ipints ; whisky, 1 pint . Br ing the water to a bo i l and pour overthe drugs ; let stand one day ; strain and. ad d the whisky.
Liver Pad .—Mandrake roo t , 1 os. ; bayberry bark, 2 d r . ;
leptand r ia root , g oz. ; cinchona bark, 1 oz gum guaiac, powder ,1 oz toenugreek, 1 oz o il eucalyptus , 2 d r . Gr ind the drugs,mix with the guaiac, ad d the O il. Make into a diamond -shapedpad , to be worn over the pit O f the stomach. Should be wornfo r several weeks. The above is similar to Hb lman’
s Liver Pad .
Cut icura Reso lvent (said to be) .—A loes, soct 1 d r . ; rhu
barb , powdered , 1 d r . ; iodide potass 36 gr wh isky, 1 pint .Macerate over night and filter .
Red Wash.— Sugar o f lead, 1 d r . ; sulphate o f zinc, 3 d r . ;
fiuid ext . o f rhatany, 4 d r fiuid ext. o f hydrast is, 4 oz. fiuid
ext . go ld thread , 4 oz. ; aq . ext . O f opium , 6 d r . ; water , to make2 pints. Mix. Inject a po rt ion three times a day .
E l ix i r of Q uinquinia.-O i l of orange , 8 drops ; o i l O f cinna
mon, Ceylon, 2 drops ; alcoho l , 4 oz. ; simple syrup, 6 oz water ,to make 16 os. ; quinquinia, 128 gr . citr ic acid , 90 gr . Make a
solut ion O f the citr ic acid in two ounces of the water , in whichdisso lve the quinquinia ; then ad d the syrup with the o i l, the
latter previously mixed with the alcohol . Finally ad d wateruntil the who le measures 16 fluid ounces; then filter .
“Sun" Cho lera Mixture.—Tinctures of opium , 2 oz. ; camphor ,
2 oz capsicum , 2 or rhubarb , 2 os. ; peppermint, 2 oz. Mix.
Dose—A teaspoonful in water after each evacuation O f the
bowels.
Perry's Compound Sarsapar llla Blood Pur ifler. - Turkey corn
roo t , 2 lbs sti llingia root , 2 lb s. ; sarsapar illa roo t , 2 lbs yel
low dock roo t , 2 lbs sassafras bark , 1 lb simple syrup, 2 gald iluted alcoho l, 32 pints ; water , q. s iodide po tassa, 2 lbs.
Perco late roo ts and bark with diluted alcoho l , ad d syrup ; thenad d iod ide potass. Disso lve in water to make six gal lons.
Compound Lico r ice Powder (German Brustpulver ) .— Pow
dered senna, 2 oz' licor ice root , 2 oz fennel seed , 1 oz
washed sulphur , 1 oz powdered sugar , 6 oz. Mix them.
I'
od la.—Fluid extracts stillingia, 3 os. ; prickly ash , 1 oz. ;
saxifraga, i oz. ; yellow par illa, 5 oz blue fiag , oz iodide o f
po tassium , 256 gr pyrophosphate o f iron , 256 gr . ; phosphor icacid , diluted , 9 oz. Dissolve the iodide o f potassium in the mixture and the iron in two ounces o f hot water ; ad d the so lution
576 Dr . Chase’s Recipes.
gradually and last ly add the phosphoric acid. Let stand 24
hours and filter .
God f rey's Cord ial.—Tinct. of opium , 6 os. ; mo lasses, 4 pints ;
alcoho l, 8 oz water , 6} pints ; carbonate of potassium , 5 d r . ;
o i l of sassafras, 1 d r . Disso lve the potassium in the water , addthe mo lasses, heat over a gentle fire t ill i t simmers ; removethe scum , add the other ingredients.
Chlo ro dyne.- Purified
”
chlo ro form, 4 fiuid oz. ; stronger ether ,
1 fiuid oz stronger alcoho l , 4 fluid oz mo lasses, 4 fiui d oz
powdered ext. licorice , 2}Troy os. ; mur iate o f morphia, 8 gr
o i l o f peppermint, 16 minims ; simple syrup , 17} fluid oz
hydrocyanic acid , 2 per cent , 2 fiui d oz. D isso lve the morphiaand the o il o f peppermint in the alcoho l . Mix the chlorofo rmand other with this solution. Mix the licor ice with the syrupand ad d the molasses. Shake these two mixtures well together ,and lastly add the hydrocyanic acid and again shake. Dose
Flve to ten minims.
Churchill's iod ine Caust ic.— Iodine, 1 d r iodide of potassium ,
2 d r water , 9 oz. Mix .
D iapho ret ic Powder .— Powdered bayberry bark 4 os. ;
pleurisy root 4 oz wild ginger , 2 oz. ; ginger , 2 oz sassaf ras
bark, 1 oz lady’
s slipper , 4 oz capsicum . 5 oz cloves, 1 oz.
Mix. A heaping teaspoonful to a pint o f bo iling water , wellsweetened , and dr ink freely , or the above can be made into
no ld form , as is the essence of composition, by maceration o r
perco lat ion with diluted alcoho l , to make one quart. The
ab ove is a valuable remedy , useful in sudden co lds, coughs,
hoarseness, infiuenza, sore throat , headache, co ld hands and
feet , dysentery , cho lera morbus, co lic, jaundice, etc and is
also a mild and safe st imulant .
Cho lera Mixt ure of the Brit ish A rmy .—O ils O f anise seed,
3 d r . ; cajeput 3 dr . ; juniper . 3 d r . ; ether , 8 d r liquor acid O f
haller, 1 d r t inct . of cinnamon , 4 oz. Mix. Dose—Take ten
drops every fifteen minutes in a l ittle water . Liquor acid o f
haller consists O f three parts of alcohol and one par t of con
centrated sulphuric acid .
No. 6 Hot Drops.—Powdered capsicum , 1 os. ; powdered gum
myrrh , 4 oz alcohol, 2 pints . Macerate , press and filter .
Ready Way fo r Parego ric.— Tinct. o f opium , 384 drops; o i l of
anise, d r benzoic acid . 30 gr camphor , 20 gr. honey, 1 oz . ;
diluted alcoho l , 1 pint . Mix and filter . The above is recommended only when pushed for t ime.
Tobias' Venet ian Liniment —Spirits o f hartshorn, 5 oz
camphor , 2 oz t incture o f capsicum , 5 os. ; alcoho l , 30 oz
water , 10 oz. Mix.
Goddard’s Diarrhea MIxture.
—Tinctures O f catechu, 4 no ldoz. ; opium , 2 fiuid oz camphor , 2 fiuld oz. ; aromat ic spiritsO f ammonia, 1 fiuid oz. Mix. Dose—Forty drops every two
hours.
Brown's Bronchial Troches.—White sugar , 1} lbs. ; ext . of
licorice. 1 ih. ; cubebs, 4 oz ; gum arabic. 4 oz fiuid ext . of
conium, 1 oz. Mix.
578 Dr . Chase’s Recipes.
powdered aloes (cape) , i os. ; watef , 16 oz. Bott le up ; tie the
cork down tightly. Ready for use in ten days.
Hall's Hair Renewer .—Precipltated sulphur , 1 d r acetate
o f lead , 1 d r . ; salt , common, 2 d r glycerine. 8 fiuid oz. ; bayrum, 2 fiuid oz. ; Jamaica rum, 4 fiui d oz. ; water , 16 fluid oz.
Shake before using.
Tobias’ Derby Cond it ion Powders.—Tartar emet ic, powdered .
2 grams ; crude ant imony. 20 grams ; sulphur , 10 grams ; saltpeter , 10 grams ; foenugreek, powdered , 40 grams ; juniper berries, 20 grams. Mix them .
2 Thompson's E ye .Waterr—Sulphate of copper , 10 sr . ; sul
phate o f zinc, 40 gr rose water , 2 pints ; t incture o f saffron,
4 dr t incture of camphor , 4 d r . Mix and filter .
Granular E ffervescent C it rate o f Magnesia.—Sulph. mag
nesia, 5 oz. ; bicarbonate of soda, 6 oz citri c acid , 5 oz sugar .
5 oz. Mix the above, all in powder , with sufl cient abso lutealcoho l to mo isten the mass thoroughly ; pass through a No . 6
sieve. and separate the portion which has not granulated bymeans o f a No . 20 sieve ; d ry the granules at a temperature no t
above 60 degrees Fah. Dose—O ne or two teaspoonfuls disso lvedin water .
Plels' Flt Powdera—Bromide o f potassium, 15 gr. ; powderedgent ian,
5 gr . Mix. Make one powder .
E rysipelas (local applicat ion ) .—Camphor , 15 gr . ; tannin, 15
gr, ; sulph. ether , 2 d r . Apply every three hoursGerman Co rn Cure.
—Sal icylic acid , 1 oz ext. cannabisindica, 4 os. ; co llodion, 8 oz. Mix. To be applied two or threet imes a week.
Cleansing, Renovating, E lc. S79
CLEANSING. RENO VATING. ETC.
A lkali Stains, to Remove.—Wash in d ilute oxalic acid, aceticacid or vinegar .
Acid Stalner—Saturate with ammonia. Apply chloro form to
restore color .
Barrels, to C leanser - Put a few pounds Of unslacked lime inthe barrels, add water, ro ll and r inse thoroughly.
Black Cloth, to Cleanr - I oz. b icarbonate of ammonia in 1 qt.
water. Rub the surface with black wool cloth’ dipped in the
so lution and follow with clear water . Iron dry upon the wrongside. For spo ts
, glycerine, 1 oz. ; sulphuric ether , 1 oz. ; alcoho l ,1 oz. ; ammonia, 4 oz. ; castile soap, 1 oz. Mix and add water tomake two quarts. Apply.
Blood Stains, to Remove f rom White Goods.—Lay on a paste
of laundry starch quite wet ; repeat the application. Soda or
potash is somet imes used.
Borax is also useful for laundry purposes instead o f soda.
t da a handful, powdered, to 10 gals. bo iling water . I t will notin jure the texture of the fine fabr ics, such as lace or embro ideryBrass o r Copper, to C lean (U. 8. A rmy Method ) .—Remove all
grease with soda water ; wash with solut ion of oxalic acid ; r inseand rub with sawdust or whiting .
Brushes, to Wash—Use hot water and ammonia or soda ;rinse. Mo istén the wood as little as possible ; dry with br istlesdownward.
Cellulo id Co llars, Brushes, E tc., to WhitenF -Use moist creamsf tartar or sapolio ; rub with a woo len cloth.
C leansing Fluid for Removing Acid , Wax, Tar, Grease Spots,vi ta -
{O ne hundred parts alcoho l, 30 parts liq. ammonia, 4 parts
item no.
Grease Spots f rom C lothing, to Remove.—Put over the spot a
piece of blott ing paper and apply a hot iron.
O i l Stains f rom Floors, to Remover -Use oxalic acid and water ,and wash well with soda or soap.
Dyes and Stains. to Remove f rom the Hands.- A weak solu
tion o f oxalic acid may be kept bottled for use. O ther simpleagents are ammonia. alcoho l , vinegar and espo lio.
To Take O ut Paint f rom Fabr ica—E qual parts ammonia and
turpent ine. Saturate two or three times and wash out wi th soapand water . Remove tar with plain turpentine.Fruit Stains, to Remove.
—Pour bo iling water through the
art icles. I f necessary bleach out any remaining stains by holding over burning brimstone.
Ink Spo ts, to Remover -Wet the spot with sour milk ; rub a
piece O f lemon in salt , then a few times on the spot . In the
absence o f lemon, use oxalic acid and r inse at once, as the acidis po isonous.
Magic Annihilator, to Remove Grease, E tce—A splendi d article.1 qt. aqua ammonia, 2 gals. rainwater , 1 lb. best white soap , 2oz. saltpeter . Disso lve the soap and saltpeter in the water wi thgent le heat and add the ammonia when cold .
N itrate of Si lver Stains, to Remove f rom Cloth—We t promptly
580 Dr . Chase’
s Recipes.
with bichromate of mercury. To clean the fingers use a strongso lution of iodide O f potassium.
Rust Spots, to Remove.—Two parts cream tartar ; 1 part
oxalic acid pulver ized fine. Keep d ry in bottle; apply on stainwhile art icle is wet. R inse thoroughly.Sliver, Disco lored , to Cleans—Rub with a bo iling so lution of
borax. Po lish with whiting. E gg stains—rub with wet salt.Tc Br ighton and Po lish Si lverware.
—Bo il 2 oz. carb. ammoniain 1 pint rain water , dip a piece of muslin in this and dry withoutwr inging. This wi ll polish si lver beauti ful ly.Stove Zinc, to Gleam—Rub with kerosene ; i t is better than
soap suds.
Tar, Cart Wheel Grease, Pitch. Asphalt , to Remover -WhiteGoods : Use soap and o i l o f turpentine ; alternate with streamsof r
aster . Silk or Colored Goods : Use benzine in place of tur
pen ne.
Velvet , to C lean.—Rub lightly and rapidly with clean so ft white
cotton cloth dipped in chloroform repeat unti l clean. To restore
the pile o f velvet , steam upon wrong side over bo iling water.
To C lean E ngravings, Wall Paper, E toa—Cut a fresh loaf of
bread in thick slices, par ing away the crust ; rub light ly butfirmly. O r mix flour and dilute ammonia to a sti ff dough and
use in the same way .
Windows, Mirrors, E tc., to Cleans—Mouton calcined magnesiawith benzine to a paste. Keep in glass, air tight. DO not use
near a fire or light.W ind ow Glass, to Remove Paint, Putty or O IL—Cover with
paste of baking soda and rub O ff just before dry. O r moistenwith a little turpentine.
CEME NTS; ART IFIC IAL STO NE , ETC.
Chinese Cement—Useful for outdoor stucco , and for renderingboxes, baskets, pails, troughs, etc., watert ight. Three parts freonbeaten blood. 4 parts slacked lime and a li tt le alum ; mix together.I t is cheap , tenacious and durab le, and has stood the test e!
centur ies in China.
Cracks in Walla—Fill with plaster of parts. mo istened to theconsistency o f putty.
Cement for Leather, Belt ing, Shoe Patches, E ta—Commonglue and isinglass. equal parts. Let them soak in water 10 hoursand br ing to bo iling po int ; add pure tannin until the who le becomes ropy or looks like the whi te O f an egg. Apply it warm.
Diamond or A rmenian Cement—Isinglass, 1 oz. ; d isti lledvinegar , oz. ; spir its wine, 2 oz. ; gum ammoniacum , 35 oz. ;
gum mastic. oz. Mix with gentle heat. Keep tightly corked .
{This is used by Turkish jewelers to cement diamonds, etc. , to
watch cases and other jewelry. Use for glass, china or other
po lished metals.
Port land Cement—Gray chalk is mixed with $4 its weight inclay, in a pug mill , with warm water ; then drained and dr ied withheat ; then burned in a kiln and ground between millstones.
Art ificial St one Sidewalks, Cement For.—E xcavate the sidewalk 18 ln. deep ; fill in large stones to within 6 in. o f the surface.Take Port land cement . 1 part ; stone ch ins o r hard gravel. wi th e
582 Dr . Chase’
s Recipes.
Scars Lef t by Wounds, Burns, E tc., a Lot ion to Remove.
Borax, 55 oz salicylic acid , 12 grns. ; glycer ine, 3 drms rose
water , 6 oz. Mix , and apply 3 t imes daily. This lo t ion wi ll alsoassist in the removal of small pox pits or r ing worm scars.
Saturate lint in the preparat ion,and apply overnight for several
weeks.
MADAME QUI VIVE '8 PRE PARAT IO NG.
The fo llow ing To ilet preparat ions have been recommendedby Madame Q ui Vlve, E d itor of the Woman’s Department of the
Chicago T imes-Herald . They were selected by a prominent ex
pert In the art of compound ing to ilet art icles, and thousands
test ify to their value and efficacy.
PE RFUME Sa—Vlo iettes d e Bo ise—E u . vio lets, 5 oz ess.
acacia, 1 os. ; ess. rose, 1 oz. ; extract orr is root , 1 oz. ; o i l bitteralmonds, 5 drops.
Vio let Lot ion—Alcoho l , 4 os. ; ammonia, 1 oz ess. vio lets, 1dram. Add to water when bathing the face and neck. Hardwater is injurious to the complexion. This lotion will tend co
soften it.
Vio let Toi let Waterr - E ss. o f vio let , 1 134 oz ess. rose, 55 oz
ess. cassia, 56 oz alcoho l, 14 oz.
Poud re VIcomtesse.—Talcum powder , 7 oz. ; o il of orris, 10
drops ; flnest starch, 136 oz. , powdered orr is roo t , oz.
CO MPLEXIO N POWDE RSa—Falry Powd er.—10 oz. Lub in'
s
r ice powder ; 3 oz. oxide o f zinc ; 55 oz. carb. magnesia powder ,20 grains boracic acid ; 2 drops attar o f roses.
Consuelo Powder.- 5 oz. talcum ; 5 oz. r ice flour ; oz. zincoxide ; 2 drops each o ils bergamot , ylang-ylang and neroll ; beatflne and mix.
A lmond Meala—O rr is root powdered 4 oz wheat flour , 4 os. ;white cast ile soap, pow’
d , 1 oz. ; pow d borax , 1 oz o il bitteralmonds
,10 drops ; o il bergamot , 1 fluid dram ; tincture mugk.
85 fluid dram ; mix and pass through a sieve.
Glycerine Bah ama—White wax, 55 oz. spermaceti , 1 oz. ; o i l
sweet almonds,
os. ; glycer ine, 155 oz. ; o i l rose geranium ,8
drape.
Face Washa—Rose water , 3 oz. ; bay rum, 2 oz. ; glycer ine, 35oz. ; borax , 55 oz.
Glycerine Cream (excellent ) —Spermacet i. 4 drms. ; wh i tewax, 1 dram ; o i l of almonds, 2 troy oz. ; glycer ine, 1 troy oz
melt and mix together ; when coo ling add the glycer ine and per
fume as desired .
CACHET POWDE RSl—Vio let Sachet Powder.—8 oz. orr isroot ; 5 drops o i l bergamot ; 4 drops o i l of rose ; 3 Mom of o il b i t
ter almonds ; 1 fluid dram t incture of music.Lavender Sachet Powdery—36 oz. gum benzo in 1 lb.
pow’
d lavender ; 6 oz, o il lavender .
l-lei iot rope Sachet Powdera—z oz. tonquin ground flne ; $6 lb .
rose leaves ; 36 lb. pulv. orris roo t ; 1 oz. pow’
d vani lla; $5grain musk ; 2 drops o il almonds. Mix through a sieve.
Dent if rice oz. pulv. Casti le soap ; 34, lb. prepared chalk10 oz. now'd orr is root ; $5 dram o il aasafr as : 1 o z. pulv. sugar.
HOME MADE CO NTRIVANCES AND
USEFUL APPLIANCES.
Fig. 1. Nest for E gg-Eat ing Mensa—Two false bottoms are
put in the nest box, as seen in the cut . They can be covered withany so ft cloth or old carpet , and moss or chat! placed on the
b ottom of the box. The nest egg can be t ied or cemented in.
This will save great loss from hens who have formed the bad
habit .Fig 2 . Home-Made Gr indstone Boxa—Make a trough o f pine
or hardwood plank 12 or 14 in. square , and say three feet long.
Nail to this legs 4 in . wide,159 in. thick , beveled at the tap. Nail
2 stout hardwood hangers in the middle, mort ised at the tap for
the shaf t,which can be wood or iron. Line the journals with
sheet lead or flattened lead pipe. A wooden plug draws o ff the
water af ter each using for constant immersion injures the stone.
As the stone wears down , deepen the grooves in the hangers.
Give the box a heavy coat o f bo iled o i l and after a week a coat
o f lead and o i l. Use a long shaft to accommodate the longreaper knife bar .
Fig. 3. A Milking Steele—Ho llow out the front o f the seat
board and adjust to it a wire that will ho ld your pail snugly tothe shel f on the notched board leg forming the front support .The milker sits astr ide o f the stoo l .Fig. 4. Cover fo r Sap Bucket .—Take a wide shingle, saw o ff
4 in. o f the tip and fit i t with a piece o f spring wi re, which can
be fastened with litt le staples or a lath cleat . The wire shouldbe about 30 in. long and spr ings onto the tree
, where i t hangsflrmly .
Fig. 5 . A Hen T ight Picket Fence.- I r the garden is protected
the fowls can be allowed free range. At intervals o f 12 feet let
a certain picket project above the others 15 ln. ; on these stretcha 12 in . str ip o f wire nett ing. The fowls do not not ice the net
ting ti ll they str ike against i t , and soon rel inquish the attempt to
“
86 Dr . Chase'
s Recipes.
3
Fig. 13 . Barrel Coop.- O ld barrels or hogsheads can be utll
ized for chi cken coops.i f mo re room i s needed two or mo re
can b e placed side by side and two or more sto ves cut betweenthem. i f there is any dange r from rats, one barrel should beplaced on a board floo r at night , having only 1 o pening and that
closed f rom the maraude rs. A few auger ho les will affo rd ven
t ilation.
Fig. 14. To Prevent a Cow f rom Sucking Herself , t ie a 3 foothardwood stick t ightly to her home. having first sharpened the
ends. A projecting screw or nail in the st ick will prevent i t:slipping.
Fig. 15 . Home-Made Wheels for Trucks and Barrows—Afarmer needs a multi tude o f wheels, and fer many purposes thesewi ll answer. They are made o f hardwood sawed o ut with a keyho le or a circular saw, and fastened together in 2 o r 3 layerswith the grain at the right angles. Use screws or wrought nai lsthat clinch for this purpose. and nai l on a t ire of two inch hoopiron to strengthen the wheel and obviate split ting. I ron washerson the axles help keep the wheel from wear ing.
Fig. 16. Sawbuck for Long Po les or Rana—The picture a
plains itself . and every one who has had long sticks to saw w illappreciate at once i ts great utili ty.
Fig. 17 . A Rat Guard , to protect hams o r other art icles hungon a ho r izontal rope or wire. Melt out the tin bo ttoms of large
fruit cans, pierce ho les in the center o f these d isks, and '
str ingthem on each side o f the hams. The rat will fall o ff when he
tr ies to pass over them , as they revo lve sudd enly.
Fig. 18. Dr iv ing Hop-Stakes, Po les and Pasta—Long po letcannot be driven wit h a sledge and shore ones are likely to split:Th is contr ivance is very convenient. Cut a block o f tough wooda foo t long. 4 or 5 in. square at the t op, tapering to the bottom(as shown in cut ) , with the side next the stake slight ly ho llowed .
With a common trace chain strap the block t o the po le and theb lows o f the sledge o n the block dr ives i t into the ground. E achb low t ightens the cha in . which should be passed th rough a ho lein the block to prevent dropping when the blo ck is raised andloosened.
Fig. 19. A Cheap Well Curb lng.— ln the new prairie country.
b rick and stone are o ften scarce and high , and cement barrel;o r nogsheads can be used to make a well that will last a number of years,
I t w i ll be mo re durable i f the barrels are paintedwith tar or crude pet ro leum. Sometimes t he space around the
barrels can be filled up with stone mo rtar mixed w i th hard gravel.Fig. 20. A Capital Bag Ho lden—Make a cheap table of plank
ing with gaspipe or hicko ry po les fo r legs. Any t insmith willmake you a funnel o f tin o r sheet iron. The bag is held 'by b ookson the plank, or on the funnel.Fig. 21. To Prevent Cows f rom Sucking Themselves.
—Take t,three foo t stick and fasten one end to a short nope that hangsfrom the cow’
s neck o r halter ; pass the o ther end b etween her
legs, and fasten to a band o r rope encircl ing her body heb lo sthe f ront legs.
H ome Made Coni r i'z'onces. 587
A Simple Rain Gauge—Measure a scale of inches and frac
tions on a common 2 quart fruit jar . insert a funnel whosetop has the same diameter as the inside of the jar . The funnelgathers the rain as i t falls and i ts vo lume is accurately measuredin the jar .
Fig. 22. A Home-Made Root CutterF -When a small number o fanimals are fed this will answer the purpose. The b ox should belarge enough to ho ld a bushel or more of roo ts. The knife can be
made from an o ld scythe or cast away steel bar .
Fig. 23. A Wheelbarrow for the Stab les—Y ou often want tosave as much o f the litter as possible from the bedding of the
stock. Th is vehicle will help y ou to carry it out in the sun and
return i t when d ry . I t is also wonderfully convenient for moving straw, corn fodder , brush , boxes, barrels and other bulkymaterials.
Fig. 24. l-logshead Sheep Racka—This has many advantagesover the ordinary rack, as it both prevents waste of hay and the
inter ference of sheep with each other. Cut nine ho les in a hogshead 3 ft. in diameter . The ho les are 10 in. long.
Fig. 25 . A Convenient Potato Screen, by which dirt or smallpo tatoes can be removed . The slats should be rounded and
smoo th to prevent bruising, and a little wider apart at the bottom than at the top. Make the
.trough about 20 in. wide. The
potatoes can be run into a basket , b in,or through the cellar
window. An old cloth will catch the screenings i f necessary.
Fig. 26.—Tagging Tab le f or Sheepa—A sheep placed on his
back in this trough cannot turn over and is enti rely under con
trol. I t will be found a great convenience and time saver whenlarge flocks are handled .
Fig. 27 . A Rabb it T rapa—Take a common salt barrel , sink i tm the ground level with the top,
cutt ing a ho le to receive theentrance box, after fltting a tight cover . This box is four feet
long , with side pieces 7 in. wide and top and bottom 5 in..wide
Cut the bottom board in two at b and put in a pivot at c, makingthe board narrower so i t will t ilt easily On the pivot. Put smallwashers on the pivot. The distance from h to 0 should be longerthan c to d to ensure t ilt ing back. A cleat across the inner
opening o f the box prevents the rabbit ’s return.
Fig. 28. An ingenious E gg Carr ion—Th is contr ivance con
sists of three parts, viz. : the spr ing bottom board ,the egg box ,
and a frame to sat around the egg box as it rests on the spr ingso f the bottom board . Six bed springs are inserted in the ho lesin the bottom board and fastened by wire staples or t in straps.
To the bottom board are fastened 4 leather straps which are
screwed to the egg box after it is set onto,the springs. Bore six
ho les in the bottom o f the egg box to receive the upper ends o f
the spr ings and set the egg box on them . fastening the strapsto it flrmly . Screw this frame to the bottom board and the
arrangement is complete. The f rame should be made 34 inchlarger than the egg box to give it play , and can be strengthenedwith tin straps nai led on the corners and the nails clinched on
H omeMode Contr ivanees. 591
Fig. 32. A Beef or Hog Ra iserr - Two stout posts are set
about 15 ft. high, flrst morti sing the tops to receive the ro ller ,which is grooved at the po ints i t revo lves in the mort ises. Bore
three 2 in. ho les in the end of the ro ller . and pass three stout
po les through, and connect their ends with a rope. Bore ho lesin the ro ller three feet apart to receive the ho ist ing ropes. The
revo lution of the sweep easily raises a heavy load , and the
height is adjusted by a sho rt rope from one arm fastened to theupright.Fig. 33. Hay Gatherer .
—A device to avo id pitching or handling. I t is a great labor saver and does rapid work . Take a
strong 5x6 scantling. 20 ft. long, and insert in i t 12 teeth, splitfrom tough , straight timber . They should be six feet long, 2 in.
square at the head, slightly taper ing and s10 ped on the underside. Round the lower front edge of the scant ling so i t will slipeasi ly over the stubble. A ttach a clevis to each end in such a
way that i t will turn the end and allow the rake to be drawnbackwards. Have the drawing chains seven feet long . To un
load or while empty draw the rake backwards. The uprightsare 2 to 3 ft . high.
Fig. 34. Wheel Dry ing Rack.—The sun and wind are great
puriflers, and the thr ifty housewife loves to take advantage of
their ai d . Th is contr ivance at the kitchen door , arranged so
that a turn o f the wheel will bring the desired art icle to handwill save her many steps. An old buggy wheel will serve in thisuseful capacity for many years. By tying poles to the spokes andconnecting their ends with clothesline you have a clothes dryer .
Fig. 35 . Harness C lamp—Your harness o r shoes o ften need a
few t imely st itches and this contrivance saves you many a tripto town , and pro longs the life of the harness for years. W iththis clamp you can easily hold the shoe or strap while mendingi t . I t is made of oak barrel staves and a block o f wood screwedtogether . Y ou increase the grip by twist ing the handle and rope.
and ho ld the clamp between your knees when working.
Vent ilato rs for Fodder and Hay Stacks.—These are made in
sect ions out of 2 inch str ips about 4 feet long. fastened togetherby carriage bo lts or wire nails. They are shaped like a stoo lwi th the seat left off , 4 upr ights and 8 cross pieces. They can
be used sing ly or in upr ight. t iers and great ly assist in perfectlycuring the fodder , either in the stack or mow. Layers of drystraw between the bundles and layers o f corn fodder assist byabsorbing the mo isture.
Fig. 36. Rack for Hanging Beet—Make the cross piece square
at the ends and fltted to the front uprights, so that they will notturn. The rear upright should turn on the crosspiece and the
hooks should be movab le.
Land Measurer.—Prepare a light wheel 1614 ft . (1 rod ) in cir
cumference, with an axle and handle which wi l l ho ld it upright ;glut one of the s
pokes red or tie a colored cloth to it , b which
count the revo ntiona. By drawing this wheel over he lino
592 Dr . Chose'
s Recipes.
to be measured, you can make an accurate calculation in rods
and feet.
Spr ings in the Pasture, to ProtectF -Take a large iron ket t lewith a ho le in the bottom , or a cylinder o f sheet iron , and sinkin the spring. Then bui ld a watert ight wall all around i t withrough stone and cement.Use of the Probong fo r removing gas from a cow’
s stomach.
arrangement is very usefu l and effective. wooden gag
The Wooden Gag. The I ron Gag.
i s the best for ho lding the mouth open, but an iron gag or balk
ing-iron is sometimes used . The wooden gag avo ids the con
tingency of the animal 's gr ipping the instrument with her mo lars.
Medicine or liquid food can somet imes be administered in this
way .
594 D r . Chase'
s Recipes.
Dabcock Fire Ext inguisher, to Charge.—6 parts b ichromate o fsoda, by weight, in the water ; 5 parts sulphuric acid in a leadbottle whi ch is turned over by the crank. spill ing the acid in thesoda water , at once generating carbonic acid gas, which causes
the so lut ion to rush from the nozzle.
To Ext inguish Firm—Chlor ide o f lime, 20 parts ; salt, 5 parts ;d issolved in 7 5 parts water . Apply with hand pump.
Fire Ext inguishing So lut ions—Fill thin. spher ical bottles ofb lue glass with a so lution of chlor ide of lime and borax. Break
over the incipient flre.
Fireproof Shingles—Sulphate of zinc, 20 lbs. ; alum,20 lbs. ;
caustic potash , 8 lbs manganic oxide,8 lbs mix in barrel of
water . ad d sulphuric acid , 8 lbs. Soak the shingles for 3 hours ;d ry and repeat ti ll the shingles are flreproo f .Fireproofing Text i le Fab rics, C lothing, E ta—Sulphate o f em
monia, 8 lbs. ; carbonate o f ammonia, lbs. ; boracic acid , 2
lbs. ; borax pulv 194 lbs starch. 2 lbs. ; water , 100 lbs. Steepthe fabr ic in the above hot so lut ion unt il thorough ly saturated
Dry without wr inging.
Fireproof Lumbsra—Make a so lution in hot water of 2 lb salum , 2 lbs. sulphate of copper
,and ad d to 100 gal. water . Sin)
the lumber in this so lution 5 days.
Fence Posts, Ever last ing—Near ly every common post can b e
made as durable as red cedar . Sti r powdered charcoal in bo i ledlinsed o i l to a thick paint ; coat the t imber with this.
Furniture, to Remove Bruises f roma—Keep the bruise contin
ually wet with warm water , which swells the injured wood :cover with brown paper and apply a warm iron. Repeat the
process till the injury disappears.
Furniture Renovato ra—Reflned o il o f amber , ih. ; olive oi l, 45ih. ; tincture of henna, 55 oz. Mix and apply with a rag .
Hay ricks, Cheap Cover ing fora—Any cheap fabric. Soak b ~
hours in strong alum water ; d ry and coat thickly with tar .
Polish for Harness or Leather .—Glue, 4 oz. ; vinegar , 155 pts
gum arabic, 2 os. ; black ink , M. pt . ; isingiass,2 drms. Disso lve
the glue in the vinegar with gent le heat , and the gum in the co ldink,
melt the isinglass in a little bo iling water ; add flrst the gumso lution and then the isingiass ; mix with gentle heat ; do no tbo il . When using apply melted wi th a sponge and d ry quickly.
Harness Dress ing (U . S. Army) .-Neatsfoot o il, 1 gal beef
tallow , 4 lbs. ; beeswax , 2 lbs. Melt slowly , add 2 qts. castor o i l,
1 oz. lampblack , st ir , strain and coo l. 2. For a cheaper article.
Melt together , without bo iling , 3 lbs. tallow,1 lb. neatsfoot o i l. a
l ittle lampblack ; st ir .
Grafting Wai te—5 parts resin ; 1 part beeswax ; 1 part tallowmelt together . Apply to the graft warm with a wooden spatula.
t
(
foy er thoroughly and carefully to exclude the air . i t need s no
sudase.
i nk, Po rtab lea—Saturate leaves of paper with aniline b lackpress into a mass. A piece steeped in water makes the ink.
Miscellaneous Recipes and Suggestions.
Ink E rasere—E qual parts oxalic acid and tartaric acid in powder . Disso lve when used in a litt le water . Remove the excess
at once with a mo ist sponge.
Pr int ing ink, to E raset—Put a thick white blotter beneath thepaper ; apply sulphuric ether several times with cotton woo l , andabsorb with another blotter .
Faded ink, to Resto re.—Mo isten the paper , then brush the inkwith sulph-hydr ic ammonia so lution. The iron o f the ink uni tes,making black sulphide o f iron.
Flowers, to Preserve the Natural Co lo r When Presseda—Immerse, for an instant , in a so lution o f 1 part sal icylic acid and 14parts alcoho l. occasionally, while the pressing process is go ingon. A little saltpeter or carbonate o f soda in the water in whichfresh flowers are kept wil l preserve them two or three weeks.
Grass, to Ki ll, or Prevent Weeds Growing in Pathsa—Spr inkleor saturate wi th a strong so lut ion o f salt or soda.
To Crystalize Grasses, E tc.—Dry the leaves, steep in a strong
so lution o f alum for a few minutes and dry again. The effect is
very beaut iful.Cast i ron, to Preservea - Paint with hot pitch to which 8 per
cent o f linseed o il is added.
ink, Sympathet ic or invlslb ie, -Write the letter with a so lutiono f bo iled starch or r ice on unglazed paper . To render the inkvisible subject the paper to the vapor o f iodine or iodide o f po
tassium. Another excellent article is made as fo llows : oz.
dist illed water ; 1 dram bromide o f potassium ; 1 dram sulphateof copper . Mix and apply with a clean pen. The ink becomesbrown when heated.
Insects, to Expela—Camphor gum or o il o f pepermint wi l l keepthem away from seeds. Any kind o f mint scattered about thepermises wi ll tend to dr ive them away. A ll insects dread pennyroyal. Use fresh ar the o il. Pennyroyal sa :hets may be laid inmattresses or drawers.
Laces to Wash. (Furnished by an expert. ) -O ut up 1 cake of
i vory soap ( (use no other ) in 1 gal. o f co ld water . Put in the laceand bo il 2 hours. Do not rub , but r inse well . To whiten, add
b lueing to the r insing water. For sti ffenir g, take 1-3 isingiassa
ndhz-z I rish moss ; simmer t ill disso lved. Strain through a
c o
Mice, to E xterminate or Dr ive Away.—1 part calomel ; 5 partsflour ; 1 part sugar ; 14 0 part ultramar ine. Mix and powder ;place in a dish. A most eflicient exterminator .
Mo-qu itoes, to Dr ive Away.—E vaporate gum camphor in a tinover a flame ; avo id i ts igniting. O r dip a sponge in spts. camphor and suspend over the bed . Pennyroyal or o i l of pennyroyaor the fumes of scorched insect powder have a similar effect .Mosqu ito , See or insect Bitese—Wash wi th a 4 per cent so lu
tion of cocaine. O ther remedies are bicarbonate of soda, o il 0 .
cloves and ammonia.
Must iness in Caskse—Burn a litt le sulphur in them and let
stand a day .
Paste f o r Pape r Hanging. E tc.-1 gt. water ; oz. alum . Dis
596 Dr . Chase'
s Recipes.
solve and add flour to the consistency o f cream. Add hot waterand bo il a short t ime
,stirr ing rapidly , unti l thin enough to spread
easily, to keep several months ad d powdered resin and a fewcloves while bo iling.
Potatoes, to Preserve.—Sprinkle the floor with quicklime ;
make a layer of 5 inches deep o f potatoes, then spr inkle againwith lime. Repeat the operation , using 1 measure o f lime to
40 o f po tatoes. This checks disease and improves the tubers.
Plaster Casts or Statuary , to Bronze.—Coat 2 or 3 t imes with
shellac varnish ; d ry and apply a coat o f mast ic varnish . Whilest icky, dust on fine bronze powder o f co lor selected. When d ry ,po l ish with chamo is.
Po lish for Shi rt Fronts, E tc.—White wax, 1 os. ; spermaceti , 2oz. Melt together with gentle heat. Bo il starch in the usualwi
ay , add a piece o f the above the size o f a large pea for a dozenp eces.
To Remove O ld Putty f rom W indow Sashesa—Pass a red hot
iron over itRocks, to Break Easi ly .—Dr ill the stone in direction o f i ts
veins, insert a cleft cylinder o f iron,and dr ive a well greased
wedge between the halves o f the cylinder . O r kindle a hot flre
on one side, and when the rock is heated dash co ld water over it.Rats, to Destroy or Dr ive Awaya
-Moist caustic po tash laidwhere rats or mice frequent wi ll soon dr ive them from the locality . I t burns their feet and tongues beyond endurance. To
attract them into a trap . use a few drops o f o il o f rhodium.
Rub ber Goods, to Rest ore E last icity.—When too britt le, imo
merse in 1 part ammonia and 2 parts water unt il the desiredeffect is obtained .
Rust , to Prevent on Stoves, Machinery or Too ls, E tca - Applykerosene with a cloth . Bo iled linseed o i l is also an excellent preventive for rust on po lished metals. Steel art icles are keptbright by fresh burned lime, loose or in a bag, in the drawerwhere they are placed .
Dressing fo r Tan Shoes.- 1 part wax ; 4 parts o i l o f turpent ine.
So les of Shoes, Leather , E tc., to Waterproof and Hard ena—Rubon Stockho lm tar ; or apply 3 coats cO pal varnish , flrst warmingthe so les to assist in abso rpt ion.
Sea Shells, to Co lo l o il lac dye, and set to settle. Then d is
so lve in a so lution o f t in-chlor ide. C lean the shells and immercein the dye unt il thev acquire the proper co lor .
Stumps, to Dest roy .- ln the fall bore a large ho le, 18 inches
deep , in the center o f the stump , put in several ounces o f saltpeter and fill with water . Plug it up, and in the spr ing take out
the plug and flll the ho le with petro leum and plug again. A fter a
week or two ignite i t . i t is said that the stump will smoulder tothe roots.
To Test the Sound ness of a Log.—Apply the ear to one end and
have the opposite end struck with an ax. I f the blow is dist inctthe log is sound , o therwise not.
Stammer ing, to Cure.- R ead an interest ing book aloud slowly
and dist inctly two hours daily. with the teeth closed tightly together . H ighly recommended .
598 Dr . Chase’s Recipes.
‘l’e fim sm sph
A l'sddirc fir snsst.
A longSplice.
Sai lors' Knots and R iggers’ Tackle.
Sai lo rs'
Kno ts,R iggers
’
Tackle, E tc. 599
the bight ; then haul i t taut and dog your end above the hitch,around the stand ing par t ; o r you may take a half hi tch aroundthe stand ing part and stop the end back with a yarn.
A Short Splice—Unlay the rope ends suiflciently and crutch
them together as in the plate ; grasp the lower rape and yarnsaround wi th the lef t hand or step them temporar ily with a
yarn. Take an upper strand pass i t over the strand next to i t
and stick i t underneath the second strand , then haul i t taut in|the lay o f the rope. Then stick the second and third ends in thesame manner , hauling them all taut ; then repeat the processwith the lower rope. You can st ick the ends twice or you can
serve them af ter wo rming with a few of the underneath yarnsand marling them down.
A Long Splice.—Unlay the ends o f the rape sufficiently and
crutch them as in a short slice. Unlay one strand for a con
siderab le length and flll up the space with the opposite strandnext to i t ; then turn the rope around and lay ho ld o f the next
strands that come opposite to their respecti ve lays. Unlay and
fill up as before with all the strands, cut off the extra lengthsand i t will appear as in the plate. To complete the splice splitthe strands equally in two , then take the two opposite halfstrands and knot them together so as to flll up the vacant lay ;then you stick the ends twice under two a strand with all six o f
the half strands, leaving the o ther six natural , then stretch the
splice well , and i t is completed.
To Put a St rand In a Rope, to replace a broken or weak strand.
- Cut the strand and unlay i t one or two feet each way ; thentake a perfect strand and inlay the vacancy in i ts place. St ickthe ends as in a long splice.
To Wall and Crown.—Unlay the end of a rope ; make a smalleight with one strand ; br ing the second round the end o f the
first . the third round the second and up th rough the bight : pul ltaut ; this is the wal l. To crown i t lay one strand over the end ,
the second over i t and the third over the second and through theb ight of the first.An E ye Splice is made by opening the ends o f the rope and
laying the strands on the standing part . Divide the strands, putt ing one ou tO p,
one underneath , and st ick the middle one underi ts respective strand , using a marl ine spike ; put the next andover the first strand and under the second. The third and lastand is taken through the third strand on the other side. Proceed t ill you have a strong splice.
