Part 2 (part 2)

The said R.A. doth let unto the said L.O. a house (and garden, if any) with appurtenances, situate in ——, in the parish of ——, for three years certain. The rent to commence from —— day next, at and under the yearly rent of ——, payable quarterly, the first payment to be at —— day next.

The said L.O. doth agree to take the said house (and garden) of the said R.A. for the term and rent payable in manner aforesaid; and that he will, at the expiration of the term, leave the house in as good repair as he found it [reasonable wear and tear excepted]. The said R.A. to be at liberty to re-enter, if any rent shall be in arrear for 21 days, whether such rent has been demanded or not. Witness our hands.
R.A.
L.O.
Witness, G.C.

1490. Payment of Rent

Rent is usually payable at the regular quarter-days, namely, Lady-day, or March 25th; Midsummer-day, or June 24th; Michaelmas-day, September 29th; and Christmas-day, December 25th. It is due at mid-day; but no proceedings for non-payment, where the tenant remains upon the premises, can be taken till the next day.

1491. Payment of Rent Imperative

No consideration will waive the payment of the rent, should the landlord insist on demanding it. Even should the house be burnt, blown, or fall down, the tenant is still liable for rent; and the tenancy can only be voidable by the proper notice to quit, the same as if the house remained in the most perfect condition.

1492. Demanding Rent

The landlord himself is the person most proper to demand rent; he may employ another person, but if he does, he must authorize him by letter, or by power of attorney; or the demand may be objected to.

1493. Receipt for Rent

When an agent has been duly authorized, a receipt from him for any subsequent rent is a legal acquittance to the tenant, notwithstanding the landlord may have revoked the authority under which the agent acted, unless the landlord should have given the tenant due and proper notice thereof.

1494. Legal Tender

A tender of rent should be in the current coin of the kingdom. But a tender of Bank of England notes is good, even in cases of distress.

1495. Form of a Receipt for Rent

Received of Mr. L.O. the sum of ten pounds ten shillings, for a quarter's rent due at Lady-day last, for the house, No. ,— — street.

£10 10s. [Stamp] R. A. ———

1496. Receipt Given by an Agent

If the receipt be given by an agent, it should be signed:

G. C.,
Agent for R.A., landlord of the above premises.

1497. Care of Receipts for Rent

Be careful of your last quarter's receipt for rent, for the production of that document bars all prior claim. Even when arrears have been due on former quarters, the receipt, if given for the last quarter, precludes the landlord from recovery thereof.

1498. Notice to Quit

When either the landlord or tenant intends to terminate a tenancy, the way to proceed is by a notice to quit, which is drawn up in the two following ways:

1499. Form of a Notice to Quit from a Tenant to his Landlord

Sir,—I hereby give you notice, that on or before the ——day of ——next, I shall quit and deliver up possession of the house and premises I now hold of you, situate at ——, in the parish of ——, in the county of ——.

Dated the ——day of ——, 18
Witness, G.C.
L.O.
To Mr. R. A.

1500. Notice from Landlord to his Tenant

—Sir,—I hereby give you notice to quit and deliver up possession to me of the house and appurtenances, situate No ——, which you now hold of me, on or before ——next.
Dated ——, 18 .
(Signed) R.A. (landlord).
To Mr. L. O.

1501. Notice to Quit

An opinion is very generally entertained, however, that a quarter's warning to quit, where the house is of small rental, is sufficient notice; but where the rent is payable quarterly, or at longer intervals, this is a mistake, for unless a special agreement is made defining the time to be given as a warning, six months' notice to quit must be given, to expire on the same day of the year upon which the tenancy commenced. Where the rent is payable weekly or monthly, the notice to quit will be good if given for the week or month, provided care be taken that it expires upon the day of the week or month of the beginning of the tenancy.

1502. Form of Notice from a Landlord to his Tenant to Quit or Pay an increased Rent

To Mr. R. A.—Sir,—I hereby give you notice to deliver up possession, and quit on or before ———, the [_here state the house or apartment_] and appurtenances which you now hold of me in [_insert the name of street, &c._], and in default of your compliance therewith, I do and will insist on your paying me for the same, the [_annual or monthly_] rent of ——, being an additional rental of —— pounds per annum [_over and above the present annual rental_] rent, for such time as you shall detain the key and keep possession over the said notice.
Witness my hand, this —— day of ——, 18.
Witness, G.C.
L.O.

A Hungry Man Sees Far.

1503. Refusal to Give up Possession

If a tenant holds over, after receiving a sufficient notice to quit,

in writing,

he becomes liable to pay double the yearly value; if he holds over after having himself given even parole notice to quit, he is liable to pay double rent.

1504. Lodgings and Lodgers

1505. The Goods of a Lodger

The goods of a lodger are not liable to distress for rent due to the superior landlord.

1506. Distraint on Furniture, etc., of Lodger

If any furniture, goods, or chattels of a lodger are distrained for rent due to the superior landlord, the lodger should immediately serve the superior landlord or his bailiff with a declaration in writing, setting forth that the immediate tenant of the house has no interest in the things distrained which belong to the lodger, and also setting forth whether any and what rent is due, and for what period, from the lodger to his immediate landlord; and the lodger should pay to the superior landlord, or his bailiff, the rent so due from him, so much as shall be sufficient to discharge the claim of the superior landlord. The lodger should make out and sign an inventory of the things claimed by him, and annex it to this declaration.

1507. Application to Magistrate, etc., if Landlord proceed with Distress.

If, after taking these steps, the superior landlord, or his bailiff, should proceed with a distress upon the lodger's goods, the lodger should apply to a stipendiary magistrate or to two justices of the peace, who will order his goods to be restored to him.

1508. Broker Entering Apartments

A broker having obtained possession through the outer door, may break open any of the private doors of the lodgers, if necessary, for the purpose of distraining the goods of the tenant.

1509. Renting for a specific Term

If lodgings are taken for a certain and specified time, no notice to quit is necessary. If the lodger, however, continues after the expiration of the term, he becomes a regular lodger, unless there is an agreement to the contrary. If he owes rent, the housekeeper can detain his goods whilst on the premises, or distrain, as a landlord may distrain the goods of a tenant.

1510. Lodgers and Householders bound by the same Law

No distinction exists between lodgers and other tenants as to the payment of their rent, or the turning them out of possession; they are also similarly circumstanced with regard to distress for rent, as householders, except that (as above mentioned) the goods of lodgers cannot be distrained for rent due to the superior landlord.

1511. Weekly Tenants

In case of weekly tenants, the rent should be paid weekly, for if it is once let to run a quarter, and the landlord accept it as a quarter, the tenant cannot be forced to quit without a quarter's notice.

1512. Yearly Lodgers

Lodgings by the year should only be taken from a person who is either proprietor of the house, or holds possession for an unexpired term of years.

1513. Furnished Lodgings

Furnished lodgings are usually let by the week, on payment of a fixed sum, part of which is considered as rent for the apartment, and part for the use of the furniture. In some instances an agreement is made for so much per week rent, and so much for the use of the furniture, and to place all moneys received to the account of the furniture, until that part of the demand shall be satisfied, as the landlord cannot distrain for the use of his furniture.

He that Plays with Fire may be Burnt.

1514. Lodgers Leaving Apartments Without Notice

Persons renting furnished apartments frequently absent themselves without apprising the householder, perhaps with the rent in arrear. If there is probable reason to believe that the lodger has left, on the second week of such absence the householder may send for a policeman, and in his presence enter the lodger's apartment and take out the latter's property, and secure it until application is made for it.

1515. Verbal Agreements

If a person make a verbal agreement to take lodgings at a future day, and decline to fulfil his agreement, the housekeeper has no remedy, and even the payment of a deposit makes no difference.

1516. Landlord using Lodger's Apartment

If a landlord enter and use apartments while his tenant is in legal possession, without his consent, he forfeits his right to recover rent.

1517. Lodgings to Immodest Women

If lodgings are let to an immodest woman, to enable her to receive visitors of the male sex, the landlord cannot recover his rent. But if the landlord did not know the character of the woman when he let the lodgings, he may recover, but not if

after

he knew the fact he permitted her to remain as his tenant. If the woman, however, merely lodges there, and has her visitors elsewhere, her character will not affect his claim for rent.

1518. Rent Recoverable

If a lodger quit apartments without notice, the landlord can still recover his rent by action, although he has put up a bill in the window to let them.

1519. Removing Goods

Removing goods from furnished lodgings, with intent to steal, is a felony: unlawfully pledging is a misdemeanour.

1520. Liability for Rent

Where the lodger has removed, and there are no goods whereon to make a levy, the rent becomes a debt, and can only be recovered as such in the County Court of the district.

1521. Agreement for Letting a Furnished House or Apartment

Memorandum of an agreement made and entered into this —— day of ——, 18 , between R.A., of ——, of the one part, and L.O., of ——, of the other part, as follows:—That the said R.A. agrees to let, and the said L.O. to take, all that messuage or tenement (with the garden and appurtenances thereto) situate at, &c. [or if an apartment be the subject of demise, all the entire first floor, particularly describing the other appurtenances], together with all the furniture, fixtures, and other things mentioned and comprised in the schedule hereunder written, for the space of —— months, to be computed from the —— day of ——, at the rent of —— pounds per quarter, payable quarterly, the first quarterly payment to be made on the —— day of —— next ensuing the date hereof. And it is further agreed, by and between the said parties, that each party shall be at liberty to determine the said tenancy, on giving to the other a quarter's notice in writing. And the said L.O. agrees, that in the determination of the tenancy, he will deliver up the said dwelling-house (or the entire first floor, &c.), together with all the fixtures and furniture as aforesaid, in as good a condition as the same now are, reasonable wear and tear thereof excepted, and shall and will replace any of the crockery and china or other utensils that shall be broken or otherwise damaged. In witness, &c.—[Here is to follow the Inventory, or List of Articles referred to above.]

1522. Remedies to Recover Rent

Distress is the most efficient remedy to recover rent, but care should be taken that it be done legally; if the distress be illegal, the party aggrieved has a remedy by action for damages. Excessive distresses are illegal. The distrainer ought only to take sufficient to recover the rent due, and costs; if, however, the articles sell for a greater sum than is sufficient to pay these, the remainder must be returned to the tenant, who can demand a bill of the sale, and recover the overplus, if any.

Play Not with Edged Tools.

1523. Distress, Legal and Illegal

A distress can be made only for rent that is due, and cannot be made until the day after, nor unless it has been demanded by the landlord or his agent. The outer door must not be broken open for the purpose of distraining, neither can the distress be made between sun-setting and sun-rising, nor on Sunday, Good Friday, or Christmas-day; nor after the rent has been tendered to the landlord or his agent. A second distress can be made, if the value of the first is not enough to pay the real and costs, but not if, at the time of making the first distress, there were sufficient goods upon the premises to satisfy the full amount, if the landlord had then thought proper to take them. Wearing apparel and bedding of debtor and his family, and tools or implements of trade to the value of £5 are exempt from seizure, except where a tenant holds possession after term of tenancy or notice to quit has expired.

1524. Seizure of Goods removed

Goods conveyed off the premises to prevent a distress may be seized anywhere within thirty days after the removal, and if force is resorted to by the landlord, it must be in the presence of a constable; but goods removed before the rent is actually due cannot be followed, but the rent can be recovered by action as a debt in the County Court. The general rule is, that nothing can be distrained which cannot be returned in the same condition as before the distress was made.

1525. Appraisement

Section 1 of the Act 2 W. and M., cap. 5, requiring appraisement before sale of goods, is repealed, and appraisement is not necessary unless demanded in writing by the tenant, or owner of the goods, who must pay the cost of such appraisement and subsequent removal of goods for sale. Appraisement made by the distraining broker, or any interested person, is illegal.

1526. Bankrupts' Rent

In cases of bankruptcy not more than one year's lent is obtainable by distress; if more be due, the landlord is only entitled to come in with the rest of the creditors for the further sum due.

1527. Illegal Charges for Distraint

By the 51 and 52 Vic. cap. 21 (Law of Distress Amendment Act, 1888), no person distraining for rent shall take other charges than those hereafter scheduled: any party charging more can be sued for treble the amount unlawfully taken.

1528. Expenses of Distraint

£ s. d.

Levying a distress (under £20)
[Over £20 and under £50, 3 p.c. on the amount;
£50 to £200, 2-1/2 p.c.; above £200, 1 p.c.] 0 3 0

Man in possession, per day,
if rent due be under £20. 0 4 6

Ditto, over £20
(Man to provide his own board in all cases.) 0 5 0

The above charges are payable on account simply of the levy: if the sum due, with the above charges, be not paid within five days (or 15 days on written request of debtor), and the goods are removed and sold by auction, all expenses of such removal and sale are deductible from the amount realized.

1529. Brokers' Charges

Brokers must give copies of charges in all cases.

1530. Valuation and Sale of Goods

The goods, when valued, are usually bought by the appraiser at his own valuation, and a receipt at the bottom of the inventory, witnessed by the person who swore them, is a sufficient discharge.

1531. Stamped Agreements

Much uncertainty having existed as to the legal nature of the agreements on paper between landlords and tenants, the following communication to the proper authorities, and their reply, will be interesting to all concerned:

1532. About Agreements

"To the Commissioners of Inland Revenue,
Somerset House,
London.—Middlesbro',
Aug. 18th, 1855.
Sirs,—The sea-port town of Middlesbro', in the county of York, contains about 14,000 inhabitants, and many dwelling-houses and shops are let from quarter to quarter, and from year to year, upon written memorandums of agreement, where the rents are under £20 a year; and as some difference of opinion exists respecting the proper stamp duties to be paid on such agreements, your opinion is requested, whether the common lease stamp for such an agreement will be sufficient, or what other stamps (if any) will such memorandums require?
Your most obedient servant,
Wm. Myers, Solicitor."

Answer

"Inland Revenue Office,
Somerset House,
London,
27th August, 1855.
Sir,—The Board having had before them your letter of the 18th inst., I am directed, in reply, to state that the documents therein referred to will be chargeable with stamp duty as leases whether the tenancy be from quarter to quarter, or from year to year. I am, sir, your obedient servant,
Thomas Fingle.
W. Myers, Esq."

1533. Stamped Documents

In all cases where the law requires a stamp, whether for an agreement or a receipt, do not omit it. As the stamp laws are liable to frequent alterations, it is best to refer to the tables in the recognised almanacks for the year, or to make inquiries at the stamp offices.

1534. Debtor and Creditor

1535. Bankruptcy

The former distinction between insolvents and bankrupts is now abolished. All debtors, traders or not, are now subject to the laws of bankruptcy.

Married Women

are now liable to be made bankrupt; but no person under age, except under certain circumstances, with the sanction of the Receiver. Liquidation by private arrangement is abolished.

1536. Bankruptcy Proceedings

Bankruptcy proceedings commence with a petition, either by the debtor himself or by a creditor or creditors. All petitions go before the High Court (or the district County Court), and no composition or arrangement is sanctioned until after the debtor has been publicly examined. All proceedings are controlled by the Court. For bankruptcy purposes, the County Courts have all the powers and jurisdiction of the High Court of Justice.

1537. Acts of Bankruptcy

"Acts of Bankruptcy" comprise:—Assignment of property for benefit of creditors; fraudulent transfer of property; leaving, or remaining out of, England, or absence from dwelling-house to defeat or delay creditors; filing declaration of insolvency or presenting a bankruptcy petition against self; levy of execution; failure to comply with a bankruptcy notice to pay a judgment debt; giving notice to creditors of suspension of payment; and having a receiving order made against one.

1538. Receiving Order

If a debtor commit an act of bankruptcy, the Court may, on petition either by creditor or debtor, make a receiving order for the protection of the estate. All receiving orders to be advertised in the

London Gazette

and locally.

1539. Petition

A creditor (or creditors) cannot present a petition unless the debt (or debts) amount to £50; the debt must be a liquidated sum, payable now or at some future time; the act of bankruptcy on which the petition is grounded must have occurred within

three months

before presentation of petition; and the debtor must be domiciled in, or within a year before petition have resided in or had a place of business in, England. No petition can, after presentment, be withdrawn without leave of the Court. A creditor's petition must be accompanied by affidavits verifying the statements therein.

1540. Official Receiver

On a receiving order being made, the debtor's property vests in the Official Receiver, who must summon a first meeting of creditors, giving to each not less than seven days' notice of time and place in the

Gazette

and locally.

1541. The Meeting of Creditors

The meeting of creditors summoned as above shall consider whether a proposal for a composition or scheme of arrangement shall be entertained, or whether the debtor shall be adjudged bankrupt, and the mode of dealing with the debtor's property.

1542. Duties of Debtor

The debtor must furnish the Official Receiver with a full statement of his affairs in the prescribed form, verified by affidavit, and all such information as the Receiver may require. This statement, if made on a

debtor's petition

, must be submitted to the Receiver within

three days

of the date of the receiving order; if on a

creditor's petition

, within

seven days

; or the debtor will be liable to be adjudged bankrupt on petition to the Court by Receiver or creditor.

A Swallow Makes not Summer or Spring-time.

1543. Public Examination

Before any resolution or composition is approved by creditors, a public examination of the bankrupt, on oath, must be held by the Court, at which the Receiver must be present.

1544. Composition or Scheme of Arrangement

The creditors may at their first meeting or any adjournment thereof, by special resolution, entertain a composition or scheme of arrangement, and if the same be accepted by the creditors, application must be made to the Court to approve it, the Official Receiver reporting as to the terms of the composition or arrangement, which the Court will approve or reject according to the circumstances.

1545. Default in Payment of Instalments

Default in payment of instalments, in composition or scheme, renders the debtor liable to be adjudged bankrupt on application by any creditor to the Court.

1546. Adjudication of Bankruptcy when a Composition is not accepted

If after a receiving order has been made the creditors resolve that the debtor be adjudged bankrupt, or pass no resolution, or do not meet, or if a composition or scheme is not accepted and approved within fourteen days after the debtor's public examination, the Court will adjudge the debtor bankrupt, and his property shall become divisible among his creditors, and shall vest in a Trustee. Notice of such adjudication must be advertised in the _London Gazette_ and locally.

1547. Appointment of Trustee

The creditors of a bankrupt may, by resolution, appoint a Trustee of the debtor's property. If this has not been done prior to adjudication, the Official Receiver shall call a creditors' meeting for that purpose. The creditors may resolve to leave the appointment to the committee of inspection. The person appointed shall give security to the Board of Trade, which shall, if it sees fit, certify the appointment. If no Trustee is appointed by the creditors, the Board may appoint one.

1548. Committee of Inspection

A committee of inspection must not exceed five, nor be less than three, in number, and must be creditors qualified to vote, or their authorised representatives.

1549. Bankrupt's Responsibilities

The bankrupt must render every assistance to creditors in realizing his property. He must produce a clear statement of his affairs at the first meeting. He must be present for public examination on the day named by the Court and the adjournment thereof. He must also furnish a list of debts due to or from him. He must attend all meetings of creditors, and wait on the Trustee when required to answer any questions regarding his property, and to execute all documents and to carry out anything that may be ordered by the Trustee or the Court.

1550. Trustee's Duties (1)

The trustee's duties are to manage the estate and distribute the proceeds, under regulation of the committee of inspection, or of resolutions arrived at by the creditors at any general meeting. He has to call meetings of committee and creditors when necessary. He can transfer or dispose of the bankrupt's property for the benefit of the creditors as the bankrupt could have done himself prior to his bankruptcy. He can also carry on the bankrupt's business if necessary, compromise or arrange with creditors, and sell bankrupt's property by public auction or private contract.

1551. Trustee's Duties (2)

The trustee must render accounts to the Board of Trade not less than twice a year; and must pay all money received into the Bankruptcy Estates Account, kept by the Board of Trade at the Bank of England, and not, in any circumstances, into his private banking account.

1552. Priority Debts

Certain debts have priority, and must be paid in full, or as far as assets will admit. These are—parochial and local rates, due at date of receiving order, or within a year before; assessed land, property, and income tax, up to April 5th next before date of order, not exceeding one year's assessment; wages and salaries of clerks, servants, labourers, or workmen, not exceeding £50, due for four months' service.

What is Done Well Enough, is Done Quickly Enough.

1553. Distraint with Bankruptcy

Landlord may distrain for rent either before or after bankruptcy, but only for one year's rent if

after

bankruptcy. Any balance beyond one year's rent must be proved as in case of an ordinary debt.

1554. Allowance for Maintenance

Allowance for maintenance may be made to bankrupt by the Trustee with consent of committee of inspection, for his support, or for services in winding up the estate. Where the bankrupt is a beneficed clergyman, the Trustee may apply for sequestration of profits, and, with concurrence of the bishop, allow a sum equal to a curate's stipend for bankrupt's services in the parish. In the case of officers and civil servants, in receipt of salary, the Court directs what part of bankrupt's income shall be reserved for benefit of creditors.

1555. Declaration of Final Dividend

A final dividend may be declared when the Trustee and committee of inspection consider that as much of the estate has been realised as can be done fairly without needlessly protracting the bankruptcy.

1556. Close of Bankruptcy

Bankruptcy may be declared closed, and order to that effect published in the

London Gazette

, when the Court is satisfied that all bankrupt's property has been realised, or a satisfactory arrangement or composition made with the creditors.

1557. Grant of Order of Discharge

Order of discharge may be granted by the Court on the application of the bankrupt at any time after adjudication. The Court may suspend or withhold order if bankrupt has kept back property or acted fraudulently.

1558. Fraud

In cases of fraud, the bankrupt may be proceeded against under the Debtors Act, 1869, under which he may be imprisoned for not exceeding two years with or without hard labour.

1559. Void Settlement

Settlement of property by a Debtor on wife and children will become void if the settlor becomes bankrupt within

two

years after date of settlement, and within

ten

years unless it can be proved that the settlor was able to pay his debts when settlement was made without aid of property settled. This does not apply to a settlement made before marriage, or after marriage of property accruing in the right of wife, or settlement made in favour of purchaser in good faith for valuable consideration.

1560. Arrest of the Debtor

Arrest of the debtor may be ordered by the Court if, after a bankruptcy notice or petition, there is reason to believe he is about to abscond or to remove, conceal, or destroy any of his goods, books, &c., or if, after a receiving order, he removes any goods above the value of £5, or if, without good cause, he fails to attend the Court for examination.

1561. Breach of Promise of Marriage

Oral engagements and promises to marry will sustain an action, unless the marriage is limited to take place upwards of a year from the making of the contract, in which case the agreement to marry must be in writing. No plaintiff can recover a verdict unless his or her testimony shall be corroborated by some other material evidence in support of the promise. The conduct of the suitor, subsequent to the breaking off the engagement, would weigh with the jury in estimating damages. An action may be commenced although the gentleman is not married. The length of time which must elapse before action must be reasonable. A lapse of three years, or even half that time, without any attempt by the gentleman to renew the acquaintance, would lessen the damages very considerably—perhaps do away with all chance of success, unless the delay could be satisfactorily explained.

The mode of proceeding is by an action at law. For this an attorney must be retained, who will manage the whole affair to its termination. The first proceeding (the writ, service thereof, &c.) costs from £2 to £5. The next proceeding—from a fortnight to a month after service of the writ—costs about £5 more. The whole costs, to the verdict of the jury, from £35 to £50, besides the expenses of the lady's witnesses. If the verdict be in her favour, the other side have to pay her costs, with the exception of about £10. If the verdict be against her, the same rule holds good, and she must pay her opponent's costs—probably from £60 to £70.

Too Many Cooks Spoil the Broth.

1562. Before Going to Law

Before legal proceedings are commenced, a letter should be written to the gentleman, by the father or brother of the lady, requesting him to fulfil his engagement. A copy of this letter should be kept, and it had better be delivered by some person who can prove that he did so, and that the copy is correct: he should make a memorandum of any remarks or conversation.

1563. Examples

We give an abstract or two from the law authorities: they will, we have no doubt, be perused by our fair readers with great attention, and some satisfaction.

"A man who was paying particular attentions to a young girl, was asked by the father of the latter, after one of his visits, what his intentions were, and he replied, 'I have pledged my honour to marry the girl in a month after Christmas'; and it was held that this declaration to the father, who had a right to make the inquiry, and to receive a true and correct answer, taken in connection with the visits to the house, and the conduct of the young people towards each other, was sufficient evidence of a promise of marriage."

1564. Length of Engagement

"The Common Law does not altogether discountenance long engagements to be married. If parties are young, and circumstances exist, showing that the period during which they had agreed to remain single was not unreasonably long, the contract is binding upon them; but if they are advanced in years, and the marriage is appointed to take place at a remote and unreasonably long period of time, the contract would be voidable, at the option of either of the parties, as being in restraint of matrimony. If no time is fixed and agreed upon for the performance of the contract, it is in contemplation of law

a contract to marry within a reasonable period after request.

1565. Call or Refusal

"Either of the Parties, therefore, after the making of such a contract, may call upon the other to fulfil the engagement; and in case of a refusal, or a neglect so to do on the part of the latter within a reasonable time after the request made, the party so calling upon the other for a fulfilment of the engagement may treat the betrothment as at end, and bring an action for damages for a breach of the engagement. If both parties lie by for an unreasonable period, and neither renew the contract from time to time by their conduct or actions, nor call upon one another to carry it into execution, the engagement will be deemed to be abandoned by mutual consent, and the parties will be free to marry whom they please."

1566. Roman Law

"The Roman Law very properly considered the term of two years amply sufficient for the duration of a betrothment; and if a man who had engaged to marry a girl did not think fit to celebrate the nuptials within two years from the date of the engagement, the girl was released from the contract."

1567. Deed of Separation between a Man and his Wife

This indenture, made the —— day of ——, in the year of our Lord 1864, between Charles B——, of ——, of the first part, Anna R—— B—— (the wife of the said Charles B——), of the second part, and G—— R—— B—— of the third part: Whereas the said Charles B—— and Anna R——, his wife, have, for good reasons, determined to live separate and apart from each other, and on that consideration the said Charles B—— hath consented to allow unto the said Anna R—— B—— a clear weekly payment or sum of ——s., for her maintenance and support during her life, in manner hereinafter contained: And whereas the said G—— R—— B—— hath agreed to become a party to these presents, and to enter into the covenant hereinafter contained on his part:

Now this indenture witnesseth, that in pursuance of the said agreement, he, the said Charles B—, for himself, his heirs, executors, and administrators, doth covenant, promise, and agree, to and with the said G—R—B—, his executors, administrators, and assigns in manner following, that is to say, that he, the said Charles B—, shall and will, from time to time, and at all times hereafter, permit and suffer the said Anna R—B—to live separate and apart from him, the said Charles B—, as if she were sole and unmarried, and in such place and places as to her from time to time shall seem meet; and that he, the said Charles B—, shall not nor will molest or disturb the said Anna R—B—in her person or manner of living, nor shall, at any time or times, hereafter require, or by any means whatever, either by ecclesiastical censures, or by taking out citation, or other process, or by commencing or instituting any suit whatsoever, seek or endeavour to compel any restitution of conjugal rights, nor shall not nor will commence or prosecute proceedings of any description against the said Anna R—B—in any ecclesiastical court or elsewhere; nor shall nor will use any force, violence, or restraint to the person of the said Anna R—B—; nor shall nor will, at any time during the said separation, sue, or cause to be sued, any person or persons whomsoever for receiving, harbouring, lodging, protecting, or entertaining her, the said Anna R—B—, but that she, the said Anna R—B—, may in all things live as if she were a feme sole and unmarried, without the restraint and coercion of the said Charles B—, or any person or person by his means, consent, or procurement; and also that all the clothes, furniture, and other the personal estate and effects, of what nature or kind soever, now belonging or at any time hereafter to belong to, or be in the actual possession of her, the said Anna R—B—; and all such sums of money and personal estate as she, the said Anna R—B—, or the said Charles B—in her right, shall or may at any time or times during the said separation acquire or be entitled to at law or in equity, by purchase, gift, will, intestacy, or otherwise, shall be the sole and separate property of the said Anna R—B—, to manage, order, sell, dispose of, and use the same in such manner, to all intents and purposes, as if she were a feme sole and unmarried:

And further, that he, the said Charles B—, his executors or administrators, or some or one of them, shall and will well and truly pay, or cause to be paid, unto the said G—R—B, his executors, administrators, or assigns, a clear weekly payment or sum of —s., on Monday in each and every week during the life of the said Anna R—B—, but in trust for her, the said Anna R—B—, for her separate maintenance and support: And the said G—R—B—, for himself, his heirs, executors, and administrators, doth hereby covenant and agree to and with the said Charles B—, his executors, administrators, and assigns, that she, the said Anna R—B—, shall not nor will not, at any time or times hereafter, in any wise molest or disturb him the said Charles B—, or apply for any restitution of conjugal rights, or for alimony, or for any further or other allowance or separate maintenance than the said weekly sum of —s; and that he, the said G—R— his heirs, executors, or administrators, shall and will, from time to time, at all times hereafter, save, defend, and keep harmless and indemnify the said Charles B—, his heirs, executors, and administrators, and his and their lands and tenements, goods and chattels, of, from, and against all and all manner of action and actions, suit and suits, and all other proceedings whatsoever which shall or may at any time hereafter be brought, commenced, or prosecuted against him the said Charles B—, his heirs, executors, or administrators, or any of them, and also of, from, and against all and every sum and sums of money, costs, damages, and expenses which he, the said Charles B—, his executors, administrators, and assigns, shall or may be obliged to pay, or shall or may suffer, sustain, or be put unto, for, or by reason, or on account of any debt or debts which shall, at any time hereafter, during such separation as aforesaid, be contracted by the said; Anna R— B—, or by reason, or means, or on account of any act, matter, cause, or thing whatsoever relating thereto. In witness whereof, the said parties to these presents have hereunto set their hands and seals, the day and year first above written.

At Open Doors Dogs Come In.

1568. Divorce and other Matrimonial Causes

The powers of the Ecclesiastical Court are abolished in these cases, which are now taken in the Probate, Divorce, and Admiralty Division of the High Court.

Idle Folks Take the Most Pains.

1569. Divorce à mensâ et thoro

By Divorce

à mensâ et thoro

is meant a separation only; it does not sever the matrimonial tie, so as to permit the parties to contract another marriage. These are now called

judicial separations.

1570. Suits of Jactitation of Marriage

By suits of jactitation of marriage is meant suits which are brought when a person maliciously and falsely asserts that he or she is already married to another, whereby a belief in their marriage is spread abroad, to the injury of the complaining party.

1571. Absolute Divorce

By absolute divorce is meant a dissolution of the marriage, by which the parties are set absolutely free from all marital engagements, and capable of subsequent marriage. In these cases a

decree nisi

is first obtained, which is made absolute after the lapse of a certain time, unless the decree should be set aside by subsequent appeal.

1572. Grounds of Divorce

The grounds of divorce are very various, and in most cases fit only for confidential communication to a solicitor. In all cases a highly respectable professional adviser should be employed.

1573. Sentence of Judicial Separation

A sentence of judicial separation may be obtained either by the husband or the wife, on the ground of desertion without cause for two years or upwards. To constitute wilful desertion on the part of the husband, his absence must be against the will of his wife, and she must not have been a consenting party to it.

1574. Insufficient Grounds

Persons cannot be legally separated upon the mere disinclination of one or both to live together. The disinclination must be proved upon, reasons that the law recognises; and the court must see that those reasons actually exist.

1575. Costs

The amount of costs of a judicial separation or a divorce varies from £25 to £500 or more, according to the circumstances of the suit, and the litigation that may ensue. But a person being a pauper may obtain relief from the court by suing

in forma pauperis.

Any such person must lay a case before counsel, and obtain an opinion from such counsel that he or she has reasonable grounds for appealing to the court for relief. The opinion of the counsel must then be laid before the judge ordinary, and leave be obtained to proceed with the suit.

1576. Magisterial Order for Protection of Wife's Property

When a wife is able to prove that her husband has deserted her without cause and against her will, she may obtain from the Matrimonial Court, or from the judge ordinary, an order to protect her against his creditors, and against any person claiming under him, by way of purchase or otherwise, any property she may acquire by her own lawful industry, or may become possessed of after such desertion.

1577. Obtaining an Order

The order may in any case be obtained from the court, and when the wife lives in London, from a police magistrate; or where she lives in the country, from two magistrates sitting in petty sessions.

1578. Nature of the Order (1)

The order does not prevent the Husband returning to his Wife, but only prevents his taking her earnings while the desertion continues.

Home is Home, be it Ever So Homely.

1579. Nature of the Order (2)

The order, when obtained, puts the wife in the same position with regard to ownership of property and the right to sue and be sued upon contracts (that is, all bargains and business transactions), as if she had obtained the decree of judicial separation, placing her, in fact, if the situation of a single woman.

1580. Penalty

If after this Order is made, the husband, or any creditor of his, or person claiming through him by purchase or otherwise, should seize or continue to hold any property of the wife, after notice of such order, the wife may bring an action against her husband or such other person, and may recover the property itself, and double its value in money.

1581. Liability of Husband for Wife's Debts

A husband is only liable for the debts and liabilities of his wife contracted before marriage to the extent of the property which he receives from, or becomes entitled to through his wife. The wife herself is liable to the extent of her separate property for all debts incurred by her either before or after marriage.

1582. Earnings, etc., of Married Women

A married woman, after January 1, 1883, may carry on business separate from her husband, and is entitled absolutely for her separate use to all wages and earnings acquired by her in any employment, occupation, or trade, in which she is engaged, and which she carries on separately from her husband, and to all money acquired by her through the exercise of any literary, artistic, or scientific skill, and her receipt alone is a good discharge for the amount.

1583. Personal Property, etc., of Married Women

A woman married after January 1, 1883, is entitled to hold all real and personal property which she was entitled to either at or after marriage, for her separate use.

1584. To Search for Wills

If you wish to examine a will, your best course is to go to "The Wills Office," at Somerset House, Strand, have on a slip of paper the name of the testator—this, on entering, give to a clerk whom you will see at a desk on the right. At the same time pay a shilling, and you will then be entitled to search all the heavy Index volumes for the testator's name. The name found, the clerk will hand over the will for perusal, and there is no difficulty whatever,

provided you know about the year of the testator's death.

The Indexes are all arranged and numbered according to their years.

Not only the names of those who left wills are given, but also of those intestates to whose effects letters of administration have been granted. There is no charge beyond the shilling paid for entering. If you require a copy of the will, the clerk will calculate the expense, and you can have the copy in a few days. No questions whatever are asked—nor does the length of the will, or the time occupied in reading it, make any difference in the charge. Beyond the shilling paid on entering, there is no other demand whatever, unless for copying the whole or a portion of the will.

If the deceased at the time of his death had a fixed place of abode within the district of any of the District Registries attached to the Court of Probate, the will may now be proved, or letters of administration obtained from the district registrar. There are numerous district registries, viz., at Liverpool, Manchester, Bristol, York, Newcastle, Durham, and other places. If the will has not been proved in London, it will be found in the registry of the district in which the deceased dwelt at the time of his death. The same rules are observed in the country as in London, with regard to examination, &c. The fee—one shilling—is the same in all. Having ascertained that the deceased left a will, and that it has been proved, the next inquiry is,

"Where was it proved?"

The above explanation and remarks apply also to the administrations granted to the effects of those who died without wills.

Every Man's House is His Castle.

1585. Making a Will

The personal property of any person deceased, left undisposed of by deed or will, is divisible among his widow, should he leave one, and his next of kin, in the following order:

1. Children, grandchildren, great-grandchildren, &c. The next inheritors, in the absence of these, are,

1. Father;—if none, mother, and brothers and sisters, and their children (but not their grandchildren);

1. His grandfathers and grandmothers;—if none,

1. His uncles and aunts;—if none,

1. His cousins, and great-nephews and nieces.

1586. Further Details on Intestacy

If the Deceased leave a Widow, but no child or children, one half of his personal estate will fall to his widow, and the other half will be divisible among the next of kin. The father of an intestate without children is entitled to one half of his estate, if he leave a widow, and to the whole if he leave no widow. When the nearest of kin are the mother and the brothers and sisters, the personal estate is divisible in equal portions, one of which will belong to the mother, and one to each of the brothers and sisters; and if there be children of a deceased brother or sister, an equal portion is divisible among each family of children.

1587. Valid Wills (1)

Wills, to be Valid, can only be made by persons at or above the age of twenty-one, and in a sound state of mind at the time of making the last will and testament; not attainted of treason; nor a felon; nor an outlaw. As regards the power of married women to make wills, a married woman may make a will, disposing, as she may think fit, of all property to which she is entitled for her separate use.

1588. Valid Wills (2)

No will is valid unless it is in writing, signed at the foot or end thereof by the testator, or by some other person in his presence and by his direction. And such signature must be made or acknowledged by the testator, in the presence of two or more witnesses, all of whom must be present at the same time, and such witnesses must attest and subscribe the will in the presence and with the knowledge of the testator.

1589. Irrevocable

A Will or Codicil once made cannot be altered or revoked, unless through a similar formal process to that under which it was made; or by some other writing declaring an intention to revoke the same, and executed in the manner in which an original will is required to be executed; or by the burning, tearing, or otherwise destroying the same by the testator, or by some person in his presence and by his direction with the intention of revoking the same.

1590. Loses Effect

No Will or Codicil, or any part of either, that has once been revoked by any or all of these acts, can be revived again, unless it be executed in the manner that a fresh will or codicil is required to be.

1591. Alterations

Alterations in Wills or Codicils require the signature of the testator and of two witnesses to be made upon the margin, or upon some other part of the will, opposite or neat to the alteration.

1592. Revoked by Marriage

Every Will is revoked by the subsequent marriage of the testator or testatrix, except a will made in the exercise of a power of appointment, when the property appointed thereby would not, in default of appointment, pass to the heir, executor, or administrator, or next of kin of the testator or testatrix.

1593. Basic Requirements

There being no Stamp Duty, or tax, on a will itself, it should be written on plain parchment or paper. Nor is it necessary, though always advisable where means are sufficient, to employ a professional adviser to draw up and complete the execution of a will.

1594. Identifying a Illegitimate Child

If it be intended to give a legacy to an illegitimate child, the testator must not class him with the lawful children, or designate him simply as the child of his reputed parent, whether father or mother, but must describe the child by name as the reputed child of —— or ——, so as to leave no doubt of identity.

1595. Paraphernalia

Wearing apparel, jewels, &c., belonging to a wife are considered in law her "paraphernalia;" and though liable for the husband's debts while living, cannot be willed away from her by her husband, unless he wills to her other things in lieu thereof, expressing such intention and desire in the will.

The wife may then make her choice whether she will accept the substituted gift, or remain possessed of what the law declares her entitled to.

Half a Loaf is Better than No Bread.

1596. Property of Different Kinds

Where property is considerable, and of different kinds,—or even where inconsiderable, if of different kinds, and to be disposed of to married or other persons, or for the benefit of children, for charities, or trusts of any description, it is absolutely necessary and proper that a qualified legal adviser should superintend the execution of the will.

1597. Executors

When a person has resolved upon making a will, he should select from among his friends persons of trust to become his executors, and should obtain their consent to act. And it is advisable that a duplicate copy of the will should be entrusted to the executor or executors. Or he should otherwise deposit a copy of his will, or the original will, in the office provided by the Probate Division of the High Court for the safe custody of wills.

1598. Simple Form of Will

The following is a simple Form Of Will:

This is the last will and testament of J—— B——, of No. 3, King's Road, Chelsea. I hereby give, devise, and bequeath to my wife, Mary B——, her heirs, executors, and administrators, for her and their own use and benefit, absolutely and for ever, all my estate and effects, both real and personal, whatsoever and wheresoever, and of what nature and quality soever; and I hereby appoint her, the said Mary B——, sole executrix of this my will. In witness whereof I have hereunto set my hand this —— day of ——, one thousand eight hundred and ——.

John B——.

Signed by the said John B—— in the presence of us, present at the same time, who, in his presence, and in the presence of each other, attest and subscribe our names as witnesses hereto.

John Williams, 15, Oxford Street, Westminster.

Henry Jones, 19, Regent Street, Westminster.

1599. Other Forms of Wills

Other forms of wills give particular legacies to adults, or to infants, with direction for application of interest during minority; to infants, to be paid at twenty-one without interest; specific legacies of government stock; general legacies of ditto; specific legacies of leasehold property or household property; immediate or deferred annuities; to daughters or sons for life, and after them their children; legacies with directions for the application of the money; bequests to wife, with conditions as to future marriage; define the powers of trustees, provide for and direct the payment of debts, &c. All these more complicated forms of wills require the superintendence of a professional adviser.

1600. Crossing Cheques

If cheques have two parallel lines drawn across them, with or without the addition of the words

"& Co.,"

they will only be paid to a banker.

1601. Banker's Name across Cheque

If, in addition, the name of any particular banker be written across the cheque, it will only be paid to that banker or his agent.

1602. Effect of Words "Not Negotiable" on Cheque

If the words "Not Negotiable" be written across a cheque, the lawful holder of the cheque is not prevented thereby from negotiating it. The effect of these words is to prevent any person receiving a cheque so marked from acquiring a better title to it than the person had from whom he received it. If, therefore, such a cheque has been stolen, the thief cannot, by passing it away for value, vest in the person so acquiring it a good title.

1603. Repayment of Money, etc., borrowed when under Age

An infant, or person under twenty-one years of age, is not liable to repay money borrowed by him, nor to pay for goods supplied to him, unless they be necessaries.

1604. Acceptance of Liability

Even if a person after coming of age promise to pay debts contracted during infancy, he is not liable, whether the promise be made in writing or not.

Wilful Waste Makes Woeful Want.

1605. Limitation of Recovery of Land or Real Estate

A person becoming entitled to any land or real estate, must bring an action to recover it within

twelve

years from the time when his right accrued, otherwise his claim will be barred by the "Statute of Limitations."

1606. Recovery of Damages by Workmen from Employer

By the "Employers' Liability Act," 1880, a workman may recover from his employer damages for personal injuries sustained by him in the course of his employment, if the accident happen through any one of the following causes:

1. A defect in the way, works, machinery, or plant used in the employer's business, and which defect the employer negligently allows to remain unremedied.

1. The negligence of some superintendent or overlooker in the service of the employer.

1. The negligence of the foreman or other person in the service of the employer, whose orders or directions the workman was bound to obey and did obey.

1. The act or omission of any person in the service of the employer done or made in obedience to the rules, bye-laws, or instructions of the employer.

1. The negligence of any person in the service of the employer who has the charge or control of any signal, points, locomotive engine, or train upon a railway.

1607. Amount Recoverable

The largest sum which a workman can recover in any of the above cases is limited to the amount of the average earnings for

three

years of a person in his situation.

1608. Notice to Employer

Notice in writing of the injury must be given to the employer, or sent by registered post, giving the name and address of the person injured, the date of the accident, and stating in ordinary language the cause of the injury.

1609. Actions for Compensation to be brought in County Court

All actions for compensation under the above Act must be brought in the County Court, and commenced within six months of the accident, or, in case the workman die and the action is brought by his representatives, then within

twelve

months from his death.

1610. Bills of Sale

The "Bills of Sale Act," which came into operation on November 1, 1882, effects several noteworthy changes of the utmost importance. It repeals part of the Act of 1878, which repealed the Act of 1854.

1611. What the term "Bill of Sale" includes

The term "bill of sale" is made to include, in addition to those assignments of personal property which were within its meaning under the Act of 1854, "inventories of goods with receipt thereto attached; and receipts for purchase-moneys of goods," where the goods remain in the possession of the seller, and also an agreement to give a bill of sale.

1612. What the term "Personal Chattels" includes

The term "personal chattels" has also a wider meaning than under the old law, as it includes fixtures and growing crops when separately assigned, and trade machinery when assigned, together with an interest in land so as to require registration.

1613. Chief Provisions of the Act

All bills of sale made or given in consideration of any sum under £30 are void. No bill of sale executed after the Act shall be any protection to the goods comprised therein against distress for poor and other parochial rates.

1614. Instruments giving Powers of Distress

Certain instruments giving powers of distress are also to be registered under the Act to be of any validity against the trustees in bankruptcy or execution creditors.

1615. Registration of Bill of Sale

Every bill of sale must be registered within

seven

days of its making, instead of within

twenty-one

days as under the old law; and provision is made to prevent the evasion of the Act of 1878 by means of renewed bills of sale in respect of the same debt—a practice much resorted to up to the passing of that Act in order to avoid registration.

Wise People are the Most Modest.

1616. Renewal of Registration

Registration of unsatisfied bills of sale must he renewed every

five

years.

1617. Voidance of Bill of Sale

A bill of sale executed within seven days after the execution of a prior unregistered bill of sale, if comprising all or part of the same chattels, and if given as a security for the same debt or any part thereof, will be absolutely void.

1618. Bills of Sale to be Executed in presence of Solicitor

To prevent necessitous persons being inveigled by sharpers into signing bills of sale for sums in excess of advances, or in blank, as has been done in some cases, every bill of sale had to be executed in the presence of a solicitor, but under the Bills of Sale Act, 1882, this is no longer imperative, the condition only affecting bills drawn under the Act of 1878.

1619. Preserving Fruit

The grand secret of preserving is to deprive the fruit of its water of vegetation in the shortest time possible; for which purpose the fruit ought to be gathered just at the point of proper maturity. An ingenious French writer considers fruit of all kinds as having four distinct periods of maturity—the maturity of vegetation, of honeyfication, of expectation, and of coction.

1620. The First Period

The first period he considers to be that when, having gone through the vegetable processes up to the ripening, it appears ready to drop spontaneously. This, however, is a period which arrives sooner in the warm climate of France than in the colder orchards of England; but its absolute presence may be ascertained by the general filling out of the rind, by the bloom, by the smell, and by the facility with which it may be plucked from the branch. But even in France, as generally practised in England, this period may be hastened, either by cutting circularly through the outer rind at the foot of the branch, so as to prevent the return of the sap, or by bending the branch to a horizontal position on an espalier, which answers the same purpose.

1621. The Second Period

The second period, or that of Honeyfication, consists in the ripeness and flavour which fruits of all kinds acquire if plucked a few days before arriving at their first maturity, and preserved under a proper degree of temperature. Apples may acquire or arrive at this second degree of maturity upon the tree, but it too often happens that the flavour of the fruit is thus lost, for fruit over-ripe is always found to have parted with a portion of its flavour.

1622. The Third Stage

The third stage, or of Expectation, as the theorist quaintly terms it, is that which is acquired by pulpy fruits, which, though sufficiently ripe to drop off the tree, are even then hard and sour. This is the case with several kinds both of apples and pears, not to mention other fruits, which always improve after keeping in the confectionery,—but with respect to the medlar and the quince, this maturity of expectation is absolutely necessary.

1623. The Fourth Degree

The fourth degree of maturity, or of Coction, is completely artificial, and is nothing more nor less than the change produced upon fruit by the aid of culinary heat.

1624. Maturity of Vegetation

We have already pointed out the first object necessary in the preservation of fruit, its maturity of vegetation, and we may apply the same principle to flowers or leaves which may be gathered for use.

1625. Flowers

The flowers ought to be gathered a day or two before the petals are ready to drop off spontaneously on the setting of the fruit: and the leaves must he plucked before the season has begun to rob them of their vegetable juices. The degree of heat necessary for the purpose of drying must next be considered, as it differs considerably with respect to different substances.

1626. Degrees of Heat Required

Flowers or aromatic plants require the smallest increase of heat beyond the temperature of the season, provided that season be genial: something more for rinds or roots, and a greater heat for fruits; but this heat must not be carried to excess.

Fools Have an Abundance of Vanity.

1627. Proportions of Heat

Philosophic confectioners may avail themselves of the thermometer; but practice forms the best guide in this case, and therefore we shall say, without speaking of degrees of Fahrenheit or Réaumur, that if the necessary heat for flowers is one, that for rinds and roots must be one and a quarter, that for fruits one and three quarters, or nearly double of what one may be above the freezing point.

1628. Hints about making Preserves

It is not generally known that boiling fruit a long time, and

skimming it well, without sugar

, and

without a cover

to the preserving pan, is a very economical and excellent way—economical, because the bulk of the scum rises from the

fruit

, and not from the

sugar

; but the latter should be good. Boiling it without a

cover

allows the evaporation of all the watery particles therefrom, and renders the preserves firm and well flavoured. The proportions are, three quarters of a pound of sugar to a pound of fruit. Jam made in this way of currants, strawberries, raspberries, or gooseberries, is excellent. The sugar should be added after the skimming is completed.

1629. To make a Syrup

Dissolve one pound of sugar in about a gill of water, boil for a few minutes, skimming it till quite clear. To every two pounds of sugar add the white of one egg well beaten. Boil very quickly, and skim carefully while boiling.

1630. Covering for Preserves

White paper cut to a suitable size, dipped in brandy, and put over the preserves when cold, and then a double paper tied over the top. All preserves should stand a night before they are covered. Instead of brandy, the white of eggs may be used to glaze the paper covering, and the paper may be pasted round the edge of the pot instead of tied—it will exclude the air better.

1631. To Bottle Fruits

Let the fruit to be preserved be quite dry, and without blemish. Take a bottle that is perfectly clean and dry within, and put in the fruit in layers, sprinkling sugar between each layer, put in the bung, and tie bladder over, setting the bottles, bung downwards, in a large stewpan of cold water, with hay between to prevent breaking. When the skin is just cracking, take them out. All preserves require exclusion from the air. Place a piece of paper dipped in sweet oil over the top of the fruit; prepare thin paper, immersed in gum-water, and while wet, press it over and around the top of the jar; as it dries, it will become quite firm and tight.

1632. Keeping Apples

Apples for keeping should be laid out on a

dry

floor for three weeks. They may then be packed away in layers, with dry straw between them. Each apple should be rubbed with a dry cloth as it is put away. They should be kept in a cool place, but should be sufficiently covered with straw to protect them from frost. They should be plucked on a dry day.

1633. Dried Apples

Dried apples are produced by taking fine apples of good quality, and placing them in a very slow oven for several hours. Take them out occasionally, rub and press them flat. Continue until they are done. If they look dry, rub over them a little clarified sugar.

1634. Preserved Rhubarb

Peel one pound of the finest rhubarb, and cut it into pieces of two inches in length; add three quarters of a pound of white sugar, and the rind and juice of one lemon—the rind to be cut into narrow strips. Put all into a preserving kettle, and simmer gently until the rhubarb is quite soft; take it out carefully with a silver spoon, and put it into jars; then boil the syrup a sufficient time to make it keep well,—say one hour,—and pour it over the fruit. When cold, put a paper soaked in brandy over it, and tie the jars down with a bladder to exclude the air. This preserve should be made in the spring.

1635. Dry Apricots

Gather before ripe, scald in a jar put into boiling water, pare and stone them; put into a syrup of half their weight of sugar, in the proportion of half a pint of water to two pounds of sugar; scald, and then boil until they are clear. Stand for two days in the syrup, then put into a thin candy, and scald them in it. Keep two days longer in the candy, heating them each day, and then lay them on glasses to dry.

1636. Preserved Peaches

Wipe and pick the fruit, and have ready a quarter of the weight of fine sugar in powder. Put the fruit into an ice-pot that shuts very close; throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot put a double piece of grey paper. Set the pot in a saucepan of water till the brandy is as hot as you can bear to put your finger into, but do not let it boil. Put the fruit into a jar, and pour on the brandy. Cover in same manner as preserves.

1637. Brandy Peaches

Drop them into a weak boiling lye, until the skin can be wiped off. Make a thin syrup to cover them, boil until they are soft to the finger-nail; make a rich syrup, and add, after they come from the fire, and while hot, the same quantity of brandy as syrup. The fruit must be covered.

1638. Preserved Plums (1)

Cut your plums in half (they must not be quite ripe), and take out the stones. Weigh the plums, and allow a pound of loaf sugar to a pound of fruit. Crack the stones, take out the kernels, and break them in pieces. Boil the plums and kernels very slowly for about fifteen minutes, in as little water as possible. Then spread them on a large dish to cool, and strain the liquor. Next day add your syrup, and boil for fifteen minutes. Put into jars, pour the juice over when warm, and tie up with bladder when cold, with paper dipped in brandy over the preserve.

1639. Preserved Plums (2)

Another Way.—Plums for common use are very good done in treacle. Put your plums into an earthen vessel that holds a gallon, having first slit each plum with a knife. To three quarts of plums put a pint of treacle. Cover them over, and set them on hot coals in the chimney corner. Let them stew for twelve hours or more, occasionally stirring, and next day put them up in jars. Done in this manner, they will keep till the next spring.

1640. To Preserve Lemons, Whole, for Dessert

Take six fine, fresh, well-shaped lemons, cut a hole just round the stalk, and with a marrow-spoon scoop out the pips, and press out the juice, but leave the pulp in the lemons. Put them into a bowl with two or three quarts of spring water, to steep out the bitterness. Leave them three days, changing the water each day; or only two days if you wish them to be very bitter. Strain the juice as soon as squeezed out, boil it with one pound of loaf sugar (setting the jar into which it was strained in a pan of boiling water fifteen or twenty minutes); tie it up,

quite hot

, with bladder, and set by till wanted. Taste the water the lemons are lying in at the end of the third day; if not bitter, lift the lemons out into a china-lined pan, pour the water through a strainer upon them, boil gently one or two hours; set by in a pan. Boil again next day, until so tender that the head of a large needle will easily pierce the rind. Put in one pound of loaf sugar, make it just boil, and leave to cool. Next day boil the syrup, and pour it on the lemons; add one pound of sugar, and hot water to supply what was boiled away. Lift out the lemons, and boil the syrup and pour on them again every day for a fortnight, then every three or four days, adding gradually three pounds of sugar. When the lemons look clear and bright, boil the syrup pretty hard, add the lemon juice which had been set by, just boil, skim; put the lemons into jars, pour the syrup upon them, and tie up the jars

instantly

with bladder.

Vice Cheats its Votaries.

1641. Preserved Ginger

Scald the young roots till they become tender, peel them, and place in cold water, frequently changing the water: then put into a thin syrup, and, in a few days, put into jars, and pour a rich syrup over them.

1642. To Preserve Eggs (1)

It has been long known to housewives, that the great secret of preserving eggs fresh is to place the small end downwards, and keep it in that position—other requisites not being neglected, such as to have the eggs perfectly fresh when deposited for keeping, not allowing them to become wet, keeping them cool in warm weather, and avoiding freezing in winter. Take an inch board of convenient size, say a foot wide, and two and a half feet long, and bore it full of holes, each about an inch and a half in diameter; a board of this size may have five dozen holes bored in it, for as many eggs. Then nail strips of thin board two inches wide round the edges to serve as a ledge. Boards such as this may now be made to constitute the shelves of a cupboard in a cool cellar. The only precaution necessary is to place the eggs as fast as they are laid in these holes, with the small end downwards, and they will keep for months perfectly fresh. The great advantage of this plan is the perfect ease with which the fresh eggs are packed away, and again obtained when wanted. A carpenter would make such a board for a trifling charge.

1643. Preserving Eggs (2)

Another Method.—The several modes recommended for preserving eggs any length of time are not always successful. The egg, to be preserved well, should be kept at a temperature so low that the air and fluids within its shell shall not be brought into a decomposing condition; and, at the same time, the air outside of its shell should be excluded, in order to prevent its action in any way upon the egg.

1644. Preserving Eggs (3), Mixture for

The following mixture for preserving eggs was patented several years ago by Mr. Jayne, of Sheffield. He alleged that by means of it he could keep eggs two years. A part of his composition is often made use of—perhaps the whole of it would be better. Put into a tub or vessel one bushel of quicklime, two pounds of salt, half a pound of cream of tartar, and mix the same together, with as much water as will reduce the composition, or mixture, to that consistence that it will cause an egg put into it to swim with its top just above the liquid; then place the eggs therein.

1645. Preserving Eggs (4)

Eggs may be preserved by applying with a brush a solution of gum arabic to the shells, and afterwards packing them in dry charcoal dust.

1646. Improving Bad Butter

Bad butter may be improved greatly by dissolving it in thoroughly hot water; let it cool, then skim it off, and churn again, adding a little good salt and sugar. A small portion can be tried and approved before doing a larger quantity. The water should be merely hot enough to melt the butter, or it will become oily.

1647. Rancid Butter

This may be restored by melting it in a water bath, with some coarsely powdered animal charcoal, which has been thoroughly sifted from dust, and strained through flannel.

1648. Salt Butter

Salt butter may be freshened by churning it with new milk, in the proportion of a pound of butter to a quart of milk. Treat the butter in all respects in churning as fresh. Cheap earthenware churns for domestic use may be had at any hardware shop.

1649. To Preserve Milk

Provide bottles, which must be perfectly clean, sweet, and dry; draw the milk from the cow into the bottles, and as they are filled, immediately cork them well up, and fasten the corks with pack-thread or wire. Then spread a little straw at the bottom of a boiler, on which place the bottles, with straw between them, until the boiler contains a sufficient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw the fire, and let the whole gradually cool. When quite cold, take out the bottles and pack them in sawdust, in hampers, and stow them in the coolest part of the house. Milk preserved in this manner, and allowed to remain even eighteen months in bottles, will be as sweet as when first milked from the cow.

1650. Keeping Meat

Meat may be kept several days in the height of summer, sweet and good, by lightly covering it with bran, and hanging it in some high or windy room, or in a passage where there is a current of air.

1651. Hams, Tongues, &c., Glazing for

Boil a shin of beef twelve hours in eight or ten quarts of water; draw the gravy from a knuckle of veal in the same manner; put the same herbs and spices as if for soup, and add the whole to the shin of beef. It must be boiled till reduced to a quart. It will keep good for a year; and when wanted for use, warm a little, and spread over the ham, tongue, &c., with a feather.

1652. Curing of Hams and Bacon

The most simple method is to use one ounce and a half of common soda and the same quantity of saltpetre, to fourteen pounds of ham or bacon, using the usual quantity of salt. The soda prevents that hardness in the lean of the bacon which is so often found, and keeps it quite mellow all through, besides being a preventive of rust.

1653. Preserving Mackerel

Mackerel are at certain times exceedingly plentiful, especially to those who live near the coast. They may be preserved so as to make an excellent and well-flavoured dish, weeks or months after the season is past, by the following means. Having chosen some fine fish, cleanse them perfectly, and either boil them or lightly fry them in oil. The fish should be divided, and the bones, heads, and skins removed; they should then be well rubbed over with the following seasoning:—For every dozen good-sized fish use three tablespoonfuls of salt (heaped), one ounce and a half of common black pepper, six or eight cloves, and a little mace, finely powdered, and as much nutmeg, grated, as the operator chooses to afford,—not, however, exceeding one nutmeg. Let the whole surface be well covered with the seasoning; then lay the fish in layers packed into a stone jar (not a glazed one); cover the whole with good vinegar, and if they be intended to be long kept, pour salad oil or melted fat over the top.

Caution

.—The glazing on earthen jars is made from lead or arsenic, from which vinegar draws forth poison.

1654. Preserving Potatoes

The preservation of potatoes by dipping them in boiling water is a valuable and useful discovery. Large quantities may be cured at once, by putting them into a basket as large as the vessel containing the boiling water will admit, and then just dipping them a minute or two, at the utmost. The germ, which is so near the skin, is thus destroyed without injury to the potato. In this way several tons might be cured in a few hours. They should be then dried in a warm oven, and laid up in sacks, secure from the frost, in a dry place.

1655. To Preserve Cucumbers

Take large and fresh-gathered cucumbers; split them down and take out all the seeds, lay them in salt and water, sufficiently strong to bear an egg, for three days; set them on a fire with cold water, and a small lump of alum, and boil them a few minutes, or till tender; drain them, and pour on them a thin syrup:—let them lie two days; boil the syrup again, and put it over the cucumbers; repeat this part of the process a second and a third time; then have ready some fresh clarified sugar, boiled to a

blow

(which may be known by dipping the skimmer into the sugar, and blowing strongly through the holes of it; if little bladders appear, it has attained that degree); put in the cucumbers, and simmer for five minutes;—set by till next day;—boil the syrup and cucumbers again, and put them in glasses for use.

1656. Pickling

There are three methods of pickling; the most simple is merely to put the article into cold vinegar. The strongest pickling vinegar of white wine should always be used for pickles; and for white pickles, use distilled vinegar. This method may be recommended for all such vegetables as, being hot themselves, do not require the addition of spice, and such as do not require to be softened by heat, as capsicum, chili, nasturtiums, button-onions, radish-pods, horseradish, garlic, and shalots. Half fill the jars with best vinegar, fill them up with the vegetables, and tie down immediately with bladder and leather. One advantage of this plan is that those who grow nasturtiums, radish-pods, and so forth, in their own gardens, may gather them from day to day, when they are exactly of the proper growth. They are very much better if pickled quite fresh, and all of a size, which can scarcely be obtained if they be pickled all at the same time. The onions should be dropped in the vinegar as fast as peeled; this secures their colour. The horseradish should be scraped a little outside, and cut up in rounds half an inch deep.

1657. The Second Method of Pickling.

The second method of pickling is that of heating vinegar and spice, and pouring them hot over the vegetables to be pickled, which are previously prepared by sprinkling with salt, or immersing in brine. Do not boil the vinegar, for if so its strength will evaporate. Put the vinegar and spice into a jar, bung it down tightly, tie a bladder over, and let it stand on the hob or on a trivet by the side of the fire for three or four days; shake it well three or four times a day. This method may be applied to gherkins, French beans, cabbage, brocoli, cauliflowers, onions, and so forth.

1658. The Third Method of Pickling

The third method of pickling is when the vegetables are in a greater or less degree done over the fire. Walnuts, artichokes, artichoke bottoms and beetroots are done thus, and sometimes onions and cauliflowers.

1659. French Beans

The best sort for this purpose are white runners. They are very large, long beans, but should be gathered quite young, before they are half-grown; they may be done in the same way as described in par.

1656

1660. Onions

Onions should be chosen about the size of marbles; the silver-skinned sort are the best. Prepare a brine, and put them into it hot; let them remain one or two days, then drain them, and when quite dry, put them into clean, dry jars, and cover them with hot pickle, in every quart of which has been steeped one ounce each of horseradish sliced, black pepper, allspice, and salt, with or without mustard seed. In all pickles the vinegar should always be two inches or more above the vegetables, as it is sure to shrink, and if the vegetables are not thoroughly immersed in pickle they will not keep.

1661. Red Cabbage

Choose fine firm cabbages—the largest are not the best; trim off the outside leaves; quarter the cabbage, take out the large stalk, slice the quarters into a cullender, and sprinkle a little salt between the layers; put but a little salt—too much will spoil the colour; let it remain in the cullender till next day, shake it well, that all the brine may run off; put it in jars, cover it with a hot pickle composed of black pepper and allspice, of each an ounce, ginger pounded, horseradish sliced, and salt, of each half an ounce, to every quart of vinegar (steeped as above directed); two capsicums may be added to a quart, or one drachm of cayenne.

1662. Garlic and Shalots

Garlic and shalots may be pickled in the same way as

onions

1663. Melons, Mangoes and Long Cucumbers

Melons, mangoes and long cucumbers may all be done in the same manner. Melons should not be much more than half-grown; cucumbers full grown, but not overgrown. Cut off the top, but leave it hanging by a bit of rind, which is to serve as a hinge to a box-lid; with a marrow-spoon scoop out all the seeds, and fill the fruit with equal parts of mustard seed, ground pepper, and ginger, or flour of mustard instead of the seed, and two or three cloves of garlic. The lid which encloses the spice may be sewed down or tied, by running a white thread through the cucumber and through the lid, then, after tying it together, cut off the ends. The pickle may be prepared with the spices directed for cucumbers, or with the following, which bears a nearer resemblance to the Indian method:—To each quart of vinegar put salt, flour of mustard, curry powder, bruised ginger, turmeric, half an ounce of each, cayenne pepper one drachm, all rubbed together with a large glassful of salad oil; shalots two ounces, and garlic half an ounce, sliced; steep the spice in the vinegar as before directed, and put the vegetables into it hot.

1664. Brocoli or Cauliflowers

Choose such as are firm, and of full size; cut away all the leaves, and pare the stalk; pull away the flowers by bunches, steep in brine two days, then drain them, wipe them dry, and put them into hot pickle; or merely infuse for three days three ounces of curry powder in every quart of vinegar.

1665. Walnuts

Be particular in obtaining them exactly at the proper season; if they go beyond the middle of July, there is danger of their becoming hard and woody. Steep them a week in brine. If they are wanted to be soon ready for use, prick them with a pin, or run a larding-pin several times through them; but if they are not wanted in haste, this method had better be left alone. Put them into a kettle of brine, and give them a gentle simmer, then drain them on a sieve, and lay them on fish drainers (or what is equally good, the cover of a wicker hamper), in an airy place, until they become black; then make a pickle of vinegar, adding to every quart, black pepper one ounce, ginger; shalots, salt, and mustard seed, one ounce each. Most pickle vinegar, when the vegetables are used, may be turned to use, walnut pickle in particular; boil it up, allowing to each quart, four or six anchovies chopped small, and a large tablespoonful of shalots, also chopped. Let it stand a few days, till it is quite clear, then pour off and bottle. It is an excellent store sauce for hashes, fish, and various other purposes.

1666. Beetroots

Boil or bake them gently until they are nearly done; according to the size of the root they will require from an hour and a half to two hours; drain them, and when they begin to cool, peel and cut in slices half an inch thick, then put them into a pickle composed of black pepper and allspice, of each one ounce; ginger pounded, horseradish sliced, and salt, of each half an ounce to every quart of vinegar, steeped. Two capsicums may be added to a quart, or one drachm of cayenne.

1667. Artichokes

Gather young artichokes as soon as formed; throw them into boiling brine, and let them boil two minutes; drain them; when cold and dry, put them in jars, and cover with vinegar, prepared as method the third, but the only spices employed should be ginger, mace, and nutmeg.

1668. Artichoke Bottoms

Select full-grown artichokes and boil them; not so much as for eating, but just until the leaves can be pulled; remove them and the choke; in taking off the stalk, be careful not to break it off so as to bring away any of the bottom; it would be better to pare them with a silver knife, and leave half an inch of tender stalk coming to a point; when cold, add vinegar and spice, the same as for artichokes.

1669. Mushrooms

Choose small white mushrooms; they should be of but one night's growth. Cut off the roots, and rub the mushrooms clean with a bit of flannel and salt; put them in a jar, allowing to every quart of mushrooms one ounce of salt, one ounce of ginger, half an ounce of whole pepper, eight blades of mace, a bay-leaf, a strip of lemon rind, and a wineglassful of sherry; cover the jar close, and let it stand on the hob or on a stove, so as to be thoroughly heated, and on the point of boiling. Let it remain thus a day or two, till the liquor is absorbed by the mushrooms and spices; then cover them with hot vinegar, close them again, and stand till it just comes to a boil; then take them away from the fire. When they are quite cold, divide the mushrooms and spice into wide-mouthed bottles, fill them up with the vinegar, and tie them over. In a week's time, if the vinegar has shrunk so as not entirely to cover the mushrooms, add cold vinegar. At the top of each bottle put a teaspoonful of salad or almond oil; cork close, and dip in bottle resin.

1670. Samphire

On the sea coast this is merely preserved in water, or equal parts of sea-water and vinegar; but as it is sometimes sent fresh as a present to inland parts, the best way of managing it under such circumstances is to steep it two days in brine, then drain and put it in a stone jar covered with vinegar, and having a lid, over which put thick paste of flour and water, and set it in a very cool oven all night, or in a warmer oven till it nearly but not quite boils. Then let it stand on a warm hob for half an hour, and allow it to become quite cold before the paste is removed; then add cold vinegar, if any more is required, and secure as other pickles.

1671. Indian Pickle

The vegetables to be employed for this favourite pickle are small hard knots of white cabbage, sliced; cauliflowers or brocoli in flakes; long carrots, not larger than a finger, or large carrots sliced (the former are far preferable); gherkins, French beans, small button onions, white turnip radishes half grown, radish-pods, shalots, young hard apples; green peaches, before the stones begin to form; vegetable marrow, not larger than a hen's egg; small green melons, celery, shoots of green elder, horseradish, nasturtiums, capsicums, and garlic.

As all these vegetables do not come in season together, the best method is to prepare a large jar of pickle at such time of the year as most of the things may be obtained, and add the others as they come in season. Thus the pickle will be nearly a year in making, and ought to stand another year before using, when, if properly managed, it will be excellent, but it will keep and continue to improve for years.

For preparing the several vegetables, the same directions may be observed as for pickling them separately, only following this general rule—that, if possible, boiling is to be avoided, and soaking in brine to be preferred. Be very particular that every ingredient is perfectly dry before it is put into the jar, and that the jar is very closely tied down every time that it is opened for the addition of fresh vegetables. Neither mushrooms, walnuts, nor red cabbage are to be admitted.

For the pickle:

—To a gallon of the best white wine vinegar add salt three ounces, flour of mustard half a pound, turmeric two ounces, white ginger sliced three ounces, cloves one ounce, mace, black pepper, long pepper, white pepper, half an ounce each, cayenne two drachms, shalots peeled four ounces, garlic peeled two ounces; steep the spice in vinegar on the hob or trivet for two or three days. The mustard and turmeric must be rubbed smooth with a little cold vinegar, and stirred into the rest when as near boiling as possible. Such vegetables as are ready may be put in; when cayenne, nasturtiums, or any other vegetables mentioned in the first method of pickling (

par

1656

) come in season, put them in the pickle as they are; for the preparation of vegetables mentioned in the second method (

par

1657

), use a small quantity of hot vinegar without spice; when cold, pour it off, and put the vegetables into the general jar.

If the vegetables are greened in vinegar, as French beans and gherkins, this will not be so necessary, but the adoption of this process will tend to improve all. Onions had better not be wetted at all; but if it be desirous not to have the full flavour, both onions, shalots, and garlic may be sprinkled with salt in a cullender, to draw off all the strong juice; let them lie two or three hours. The elder, apples, peaches, and so forth, should be greened as gherkins. The roots, radishes, carrots, celery, are only soaked in brine and dried. Half a pint of salad oil is sometimes added. It should be rubbed up in a bowl with the flour of mustard and turmeric.—It is not essential to Indian pickle to have every variety of vegetable here mentioned; but all these are admissible, and the greater the variety the more the pickle is approved.

1672. To Pickle Gherkins

Put about two hundred and fifty in strong brine, and let them remain in it three hours. Put them in a sieve to drain, wipe them, and place them in a jar. For a pickle, best vinegar, one gallon; common salt, six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half an ounce; mace, half an ounce; one nutmeg, sliced; a stick of horseradish, sliced; boil fifteen minutes; skim it well. When cold, pour it over them, and let stand twenty-four hours, covered up; put them into a pan over the fire, and let them simmer only until they attain a green colour. Tie the jars down closely with bladder and leather.

1673. Pickled Eggs

If the following pickle were generally known, it would be more generally used. It is an excellent pickle to be eaten with cold meat, &c. The eggs should be boiled hard (say ten minutes), and then divested of their shells; when

quite cold

put them in jars, and pour over them vinegar (sufficient to quite

cover

them), in which has been previously boiled the usual spices for pickling; tie the jars down tight with bladder, and keep them till they begin to change colour.

1674. Pickling, Mems. relating to

Do not keep pickles in common earthenware, as the glazing contains lead, and combines with the vinegar. Vinegar for pickling should be sharp, though not the sharpest kind, as it injures the pickles. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Vinegar may be prepared ready for use for any kind of pickling by adding a teaspoonful of alum and a teacupful of salt to three gallons of vinegar, with a bag containing pepper, ginger root, and all the different spices that are used in pickling. Keep pickles only in wood or stone ware. Anything that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones take them out, and scald the vinegar, and pour it hot over the pickles. Keep enough vinegar in every jar to cover the pickles completely. If it is weak, take fresh vinegar and pour on hot. Do not boil vinegar or spice above five minutes.

1675. To Make British Anchovies

Procure a quantity of sprats, as fresh as possible; do not wash or wipe them, but just take them as caught, and for every peck of the fish take two pounds of common salt, a quarter of a pound of bay salt, four pounds of saltpetre, two ounces of salprunella, and two pennyworth of cochineal. Pound all these ingredients in a mortar, mixing them well together. Then take stone jars or small kegs, according to your quantity of sprats, and place a layer of the fish and a layer of the mixed ingredients alternately, until the pot is full; then press hard down, and cover close for six months, when they will be fit for use.

1676. Aromatic/Moth Repellant

A very pleasant perfume, and also preventive against moths, may be made of the following ingredients:—Take of cloves, caraway seeds, nutmeg, mace, cinnamon, and Tonquin beans, of each one ounce; then add as much Florentine orris root as will equal the other ingredients put together. Grind the whole well to powder, and then put it in little bags among your clothes, &c.

1677. Lavender Scent Bag

Take of lavender flowers, free from stalk, half a pound; dried thyme and mint, of each half an ounce; ground cloves and caraways, of each a quarter of an ounce; common salt, dried, one ounce, mix the whole well together, and put the product into silk or cambric hags. In this way it will perfume the drawers and linen very nicely.

1678. Lavender Water

Essence of musk, four drachms; essence of ambergris, four drachms; oil of cinnamon, ten drops; English lavender, six drachms; oil of geranium, two drachms; spirit of wine, twenty ounces. To be all mixed together.

1679. Honey Water

Rectified spirit, eight ounces; oil of cloves, oil of bergamot, oil of lavender, of each half a drachm; musk, three grains; yellow sanders shavings, four drachms. Let it stand for eight days, then add two ounces each of orange-flower water and rose water.

1680. Honey Soap

Cut thin two pounds of yellow soap into a double saucepan, occasionally stirring it till it is melted, which will be in a few minutes if the water is kept boiling around it, then add a quarter of a pound of palm oil, a quarter of a pound of honey, three pennyworth of true oil of cinnamon; let all boil together another six or eight minutes; pour out and let it stand till next day, it is then fit for immediate use. If made as directed it will be found to be a very superior soap.

1681. The Hands

Take a wineglassful of eau-de-Cologne, and another of lemon juice; then scrape two cakes of brown windsor soap to a powder, and mix well in a mould. When hard, it will be an excellent soap for whitening the hands.

1682. To Whiten the Nails

Diluted sulphuric acid, two drachms; tincture of myrrh, one drachm; spring water, four ounces: mix. First cleanse with white soap and then dip the fingers into the mixture. A delicate hand is one of the chief points of beauty; and these applications are really effective.

1683. Removing Stains

Stains may be removed from the hands by washing them in a small quantity of oil of vitriol and cold water without soap. Salts of lemon is also efficacious in removing ink-stains from the hands as well as from linen.

1684. Cold Cream

1. Oil of almonds, one pound; white wax, four ounces. Melt together gently in an earthen vessel, and when nearly cold stir in gradually twelve ounces of rose-water.

1. White wax and spermaceti, of each half an ounce; oil of almonds, four ounces; orange-flower water, two ounces Mix as directed for No. i.

1685. To Soften the Skin and Improve the Complexion

If flowers of sulphur be mixed in a little milk, and after standing an hour or two, the milk (without disturbing the sulphur) be rubbed into the skin, it will keep it soft and make the complexion clear. It is to be used before washing. The mixture, it must be borne in mind, will not keep. A little should be prepared over night with evening milk, and used the next morning, but not afterwards. About a wine-glassful made for each occasion will suffice.

1686. Eyelashes

To increase the length and strength of the eyelashes, simply clip the ends with a pair of scissors about once a month. In eastern countries mothers perform the operation on their children, both male and female, when they are mere infants, watching the opportunity whilst they sleep. The practice never fails to produce the desired effect.

1687. The Teeth

Dissolve two ounces of borax in three pints of water; before quite cold, add thereto one teaspoonful of tincture of myrrh, and one tablespoonful of spirits of camphor: bottle the mixture for use. One wineglassful of the solution, added to half a pint of tepid water, is sufficient for each application. This solution, applied daily, preserves and beautifies the teeth, extirpates tartarous adhesion, produces a pearl-like whiteness, arrests decay, and induces a healthy action in the gums.

1688. Camphorated Dentifrice

Prepared chalk, one pound; camphor, one or two drachms. The camphor must be finely powdered by moistening it with a little spirit of wine, and then intimately mixing it with the chalk.

1689. Myrrh Dentifrice

Powdered cuttlefish, one pound; powdered myrrh, two ounces.

1690. American Tooth Powder

Coral, cuttlefish bone, dragon's blood, of each eight drachms; burnt alum and red sanders, of each four drachms; orris root, eight drachms; cloves and cinnamon, of each half a drachm; vanilla, eleven grains; rose-wood, half a drachm; rose-pink, eight drachms. All to be finely powdered and mixed.

1691. Quinine Tooth Powder.

Rose pink, two drachms; precipitated chalk, twelve drachms; carbonate of magnesia, one drachm; quinine (sulphate), six grains. All to be well mixed together.

1692. Hair Dye

To make good hair dye some lime must be first obtained, and reduced to powder by throwing a little water upon it. The lime must then be mixed with litharge in the proportion of three parts of lime to one of litharge. This mixture, when sifted through a fine hair sieve, forms the most effectual hair dye that has yet been discovered.

1693. Directions for Application

Put a quantity of the mixture in a saucer, pour boiling water upon it, and mix it up with a knife like thick mustard; divide the hair into thin layers with a comb, and plaster the mixture thickly into the layers to the roots, and all over the hair. When it is completely covered with it, lay over it a covering of damp blue or brown paper, then bind over it, closely, a hankerchief, then put on a night-cap, over all, and go to bed; in the morning brush out the powder, wash thoroughly with soap and warm water, then dry, curl, oil, &c. Hair thus managed will be a permanent and beautiful black.

1694. Hair Dye, usually styled Colombian, Argentine, &c., &c.

Solution No. i.

, Hydrosulphuret of ammonia, one ounce; solution of potash, three drachms; distilled or rain water, one ounce (all by measure). Mix, and put into small bottles, labelling it

No. i

Solution No. ii.

Nitrate of silver, one drachm; distilled or rain water, two ounces. Dissolve and label

No. ii.

1695. Directions for Application

The solution No. i. is first applied to the hair with a tooth brush, and the application continued for fifteen or twenty minutes. The solution No. ii. is then brushed over, a comb being used to separate the hairs, and allow the liquid to come in contact with every part. Care must be taken that the liquid does not touch the skin, as the solution No. ii. produces a permanent dark stain on all substances with which it comes in contact. If the shade is not sufficiently deep, the operation may be repeated. The hair should be cleansed from grease before using the dye.

1696. To test Hair Dye

To try the effect of hair dye upon hair of any colour, cut off a lock and apply the dye thoroughly as directed above. This will be a guarantee of success, or will at least guard against failure.

1697. The proper Application of Hair Dyes

The efficacy of hair dyes depends as much upon their proper application as upon their chemical composition. If not evenly and patiently applied, they give rise to a mottled and dirty condition of the hair. A lady, for instance, attempted to use the lime and litharge dye, and was horrified on the following morning to find her hair spotted red and black, almost like the skin of a leopard. The mixture had not been properly applied.

1698. Compounds to Promote the Growth of Hair

When the hair falls off, from diminished action of the scalp, preparations of cantharides often prove useful; they are sold under various high-sounding titles. The following directions are as good as any of the more complicated receipts:

Thrive by Honesty, or Remain Poor.

1699. Pomade against Baldness

Beef marrow, soaked in several waters, melted and strained, half a pound; tincture of cantharides (made by soaking for a week one drachm of powdered cantharides in one ounce of proof spirit), one ounce; oil of bergamot, twelve drops.

1700. Erasmus Wilson's Lotion against Baldness

Eau-de-Cologne, two ounces; tincture of cantharides, two drachms; oil of lavender or rosemary, of either ten drops. These applications must be used once or twice a day for a considerable time; but if the scalp become sore, they must be discontinued for a time, or used at longer intervals.

1701. Bandoline or Fixature

Several preparations are used; the following are the best:

1. Mucilage of clean picked Irish moss, made by boiling a quarter of an ounce of the moss in one quart of water until sufficiently thick, rectified spirit in the proportion of a teaspoonful to each bottle, to prevent its being mildewed. The quantity of spirit varies according to the time it requires to be kept.

1. Gum tragacanth, one drachm and a half; water, half a pint; proof spirit (made by mixing equal parts of rectified spirit and water), three ounces; otto of roses, ten drops; soak for twenty-four hours and strain. Bergamot may be substituted for the otto of roses.

1702. Excellent Hair Wash

Take one ounce of borax, half an ounce of camphor; powder these ingredients fine, and dissolve them in one quart of boiling water; when cool, the solution will be ready for use; damp the hair frequently. This wash effectually cleanses, beautifies, and strengthens the hair, preserves the colour, and prevents early baldness. The camphor will form into lumps after being dissolved, but the water will be sufficiently impregnated.

1703. Hair Oils—Rose Oil

Olive oil, one pint; otto of roses, five to sixteen drops. Essence of bergamot, being much cheaper, is commonly used instead of the more expensive otto of rose.

1704. Red Rose Oil

The same. The oil coloured before scenting, by steeping in it one drachm of alkanet root, with a gentle heat, until the desired tint is produced.

1705. Oil of Roses

Olive oil, two pints; otto of roses, one drachm; oil of rosemary, one drachm: mix. It may be coloured red by steeping a little alkanet root in the oil (with heat) before scenting it.

1706. Pomatums

For making pomatums, the lard, fat, suet, or marrow used must be carefully prepared by being melted with as gentle a heat as possible, skimmed, strained, and cleared from the dregs which are deposited on standing.

1707. Common Pomatum

Mutton suet, prepared as above, one pound; lard, three pounds; carefully melted together, and stirred constantly as it cools, two ounces of bergamot being added.

1708. Hard Pomatum

Lard and mutton suet carefully prepared, of each one pound; white wax, four ounces; essence of bergamot, one ounce.

1709. Castor Oil Pomade

Castor oil, four ounces; prepared lard, two ounces; white wax, two drachms; bergamot, two drachms; oil of lavender, twenty drops. Melt the fat together, and on cooling add the scents, and stir till cold.

1710. Superfluous Hair

Any remedy is doubtful; many of those commonly used are dangerous. The safest plan is as follows:—The hairs should be perseveringly plucked up by the roots, and the skin, having been washed twice a day with warm soft water, without soap, should be treated with the following wash, commonly called

Milk of Roses

Beat four ounces of sweet almonds in a mortar, and add half an ounce of white sugar during the process; reduce the whole to a paste by pounding; then add, in small quantities at a time, eight ounces of rose water. The emulsion thus formed should be strained through a fine cloth, and the residue again pounded, while the strained fluid should be bottled in a large stoppered vial. To the pasty mass in the mortar add half an ounce of sugar, and eight ounces of rose water, and strain again. This process must be repeated three times.

To the thirty-two ounces of fluid, add twenty grains of the bichloride of mercury, dissolved in two ounces of alcohol, and shake the mixture for five minutes. The fluid should be applied with a towel, immediately after washing, and the skin gently rubbed with a dry cloth, till

perfectly

dry. Wilson, in his work on

Healthy Skin

, writes as follows:

"Substances are sold by the perfumers called depilatories, which are represented as having the power of removing hair. But the hair is not destroyed by these means, the root and that part of the shaft implanted within the skin still remain, and are ready to shoot up with increased vigour as soon as the depilatory is withdrawn. The effect of the depilatory is the same, in this respect, as that of a razor, and the latter is, unquestionably, the better remedy. It must not, however, be imagined that depilatories are negative remedies, and that, if they do no permanent good, they are, at least, harmless; that is not the fact; they are violent irritants, and require to be used with the utmost caution."

1711. To Clean Hair Brushes

As hot water and soap very soon soften the hair, and rubbing completes its destruction, use soda, dissolved in cold water, instead; soda having an affinity for grease, it cleans the brush with little friction. Do not set them near the fire, nor in the sun, to dry, but after shaking well, set them on the point of the handle in a shady place.

1712. To Clean Sponge

Immerse it in cold buttermilk, and soak for a few hours, then wash out in clean water.

1713. The Young Lady's Toilette

1. Self-Knowledge—The Enchanted Mirror.

This curious glass will bring your faults to light,
And make your virtues shine both strong and bright.

1. Contentment—Wash to Smooth Wrinkles.

A daily portion of this essence use,
'Twill smooth the brow, and tranquillity infuse.

1. Truth—Fine Lip-salve.

Use daily for your lips this precious dye.
They'll redden, and breathe sweet melody.

1. Prayer—Mixture, giving Sweetness to the Voice.

At morning, noon, and night this mixture take,
Your tones, improved, will richer music make.

1. Compassion—Best Eye-water.

These drops will add great lustre to the eye;
When more you need, the poor will you supply.

1. Wisdom—Solution to prevent Eruptions.

It calms the temper, beautifies the face,
And gives to woman dignity and grace.

1. Attention and Obedience—Matchless Pair of Ear-rings.

With these clear drops appended to the ear,
Attentive lessons you will gladly hear.

1. Neatness and Industry—Indispensable Pair of Bracelets.

Clasp them on carefully each day you live,
To good designs they efficacy give.

1. Patience—An Elastic Girdle.

The more you use the brighter it will grow,
Though its least merit is external show.

1. Principle—Ring of Tried Gold.

Yield not this golden bracelet while you live,
'Twill sin restrain, and peace of conscience give.

1. Resignation—Necklace of Purest Pearl.

This ornament embellishes the fair,
And teaches all the ills of life to bear.

1. Love—Diamond Breast-pin.

Adorn your bosom with this precious pin,
It shines without, and warms the heart within.

1. Politeness—A Graceful Bandeau.

The forehead neatly circled with this band,
Will admiration and respect command.

1. Piety—A Precious Diadem.

Whoe'er this precious diadem shall own,
Secures herself an everlasting crown.

1. Good Temper—Universal Beautifier.

With this choice liquid gently touch the mouth,
It spreads o'er all the face the charms of youth.

1714. Bathing

If to preserve health be to save medical expenses, without even reckoning upon time and comfort, there is no part of the household arrangement so important as cheap convenience for personal ablution. For this purpose baths upon a large and expensive scale are by no means necessary; but though temporary or tin baths may be extremely useful upon pressing occasions, it will be found to be finally as cheap, and much more readily convenient, to have a permanent bath constructed, which may be done in any dwelling-house of moderate size, without interfering with other general purposes. There is no necessity to notice the salubrious effects resulting from the bath, beyond the two points of its being so conducive to both health and cleanliness, in keeping up a free circulation of the blood, without any violent muscular exertion, thereby really affording a saving of strength, and producing its effects without any expense either to the body or to the purse.

1715. Fitting up a Bath

Whoever fits up a bath in a house already built must be guided by circumstances; but it will always be better to place it as near the kitchen fireplace as possible, because from thence it may be heated, or at least have its temperature preserved, by means of hot air through tubes, or by steam prepared by the culinary fireplace without interfering with its ordinary uses.

1716. A Small Boiler

A small boiler may be erected at very little expense in the bath-room, where circumstances do not permit these arrangements. Whenever a bath is wanted at a short warning, to boil the water necessary will always be the shortest mode; but where it is in general daily use, the heating the water by steam will be found the cheapest and most convenient method.

1717. Cleanliness

The want of cleanliness is a fault which admits of no excuse. Where water can be had for nothing, it is surely in the power of every person to be clean.

1718. Perspiration

The discharge from our bodies by perspiration renders frequent changes of apparel necessary.

1719. Change of Apparel

Change of apparel greatly promotes the secretion from the skin, so necessary to health.

1720. Cause of Illness

When that matter which ought to be carried off by perspiration is either retained in the body, or reabsorbed in dirty clothes, it is apt to occasion fevers and other diseases.

1721. Diseases of the Skin

Most diseases of the skin proceed from want of cleanliness. These indeed may be caught by infection, but they will seldom continue long where cleanliness prevails.

1722. Vermin

To the same cause must we impute the various kinds of vermin that infest the human body, houses, &c. These may generally be banished by cleanliness alone.

1723. Inducing Cleanliness

Perhaps the intention of Nature, in permitting such vermin to annoy mankind, is to induce them to the practice of this virtue.

1724. Cause of Fevers

One common cause of putrid and malignant fevers is the want of cleanliness.

1725. Incubation of Fevers

These fevers commonly begin among the inhabitants of close dirty houses, who breathe bad air, take little exercise, eat unwholesome food, and wear dirty clothes. There the infection is generally hatched, which spreads far and wide, to the destruction of many. Hence cleanliness may be considered as an object of public attention. It is not sufficient that I be clean myself, while the want of it in my neighbour affects my health as well as his own.

1726. Avoid Dirt

If dirty people cannot be removed as a common nuisance, they ought at least to be avoided as infectious. All who regard their health should keep at a distance, even from their habitations. In places where great numbers of people are collected, cleanliness becomes of the utmost importance.

1727. Tainted Air

It is well known that infectious diseases are caused by tainted air. Everything, therefore, which tends to pollute the air, or spread the infection, ought with the utmost care to be avoided.

1728. Clean Streets Necessary

For this reason, in great towns, no filth of any kind should be permitted to lie upon the streets. We are sorry to say that the importance of general cleanliness in this respect does by no means seem to be sufficiently understood.

1729. Imitate the Dutch

It were well if the lower classes of the inhabitants of Great Britain would imitate their neighbours the Dutch in their assiduity in cleansing their streets, houses, &c.

1730. No Excuse

Water, indeed, is easily obtained in Holland; but the situation of most towns in Great Britain is more favourable to cleanliness.

1731. Good Impression

Nothing can be more agreeable to the senses, more to the honour of the inhabitants, or conducive to their health, than a clean town; nor does anything impress a stranger sooner with a disrespectful idea of any people than its opposite.

1732. Cleanliness in Religion

It is remarkable that, in most eastern countries, cleanliness makes a great part of their religion. The Mahometan, as well as the Jewish religion, enjoins various bathings, washings, and purifications. No doubt these were designed to represent inward purity; but they are at the same time calculated for the preservation of health.

1733. Not Only Ceremonial

However whimsical these washings may appear to some, few things would seem more to prevent diseases than a proper attention to many of them.

1734. Wash Your Hands

Were every person, for example, after handling a dead body, visiting the sick, &c., to wash before he went into company, or sat down to meat, he would run less hazard either of catching the infection himself, or communicating it to others.

1735. Frequent Washing

Frequent washing not only removes the filth which adheres to the skin, but likewise promotes the perspiration, braces the body, and enlivens the spirits.

1736. Including the Feet

Even washing the feet tends greatly to preserve health. The perspiration and dirt with which these parts are frequently covered, cannot fail to obstruct their pores. This piece of cleanliness would often prevent colds and fevers.

1737. Warm Water After Exposure

Were people to bathe their feet and hands in warm water at night, after being exposed to cold or wet through the day, they would seldom experience any of the effects from these causes which often prove fatal.

1738. Especially Among the Sick

In places where great numbers of sick people are kept, cleanliness ought most religiously to be observed. The very smell in such places is often sufficient to make one sick. It is easy to imagine what effect that is likely to have upon the diseased.

1739. Bad Chance

A person in health has a greater chance to become sick, than a sick person has to get well, in an hospital or infirmary where cleanliness is neglected.

1740. Animal Example

The brutes themselves set us an example of cleanliness. Most of them seem uneasy, and thrive ill, if they be not kept clean. A horse that is kept thoroughly clean will thrive better on a smaller quantity of food, than with a greater where cleanliness is neglected.

1741. Our Feelings

Even our own feelings are a sufficient proof of the necessity of cleanliness. How refreshed, how cheerful and agreeable does one feel on being washed and dressed; especially when these have been long neglected.

Every Day of Your Life is a Page in Your History.

1742. Gains Esteem

Superior cleanliness sooner attracts our regard than even finery itself, and often gains esteem where the other fails.

1743. Notification of Infectious Diseases

By a recent enactment (52 and 53 Vic. c. 72) it is made compulsory that notice of infectious disease shall in all cases be given to the local authority. By section 3 this duty is imposed on the head of the family, or, failing him, the nearest relative of the patient. The notice must be in writing or print, in an approved form, and must be sent to the medical officer of health of the district. In addition to this, the medical man attending the patient must send a certificate, with all particulars, to the same official. Omitting to send either the notice or the certificate, renders the legally responsible person liable to a fine not exceeding £2. Each local authority must publish a list of the diseases to which the Act applies in its district.

1744. Exercise

Exercise in the open air is of the first importance to the human frame, yet how many are in a manner deprived of it by their own want of management of their time! Females with slender means are for the most part destined to indoor occupations, and have but little time allotted them for taking the air, and that little time is generally sadly encroached upon by the ceremony of dressing to go out. It may appear a simple suggestion, but experience only will show how much time might be redeemed by habits of regularity: such as putting the shawls, cloaks, gloves, shoes, clogs, &c., &c., or whatever is intended to be worn, in readiness, instead of having to search one drawer, then another, for possibly a glove or collar—wait for shoes being cleaned, &c.—and this when (probably) the outgoing persons have to return to their employment at a given time. Whereas, if all were in readiness, the preparations might be accomplished in a few minutes, the walk not being curtailed by unnecessary delays.

1745. Three Principal Points

Three principal points in the manner of taking exercise should be attended to:

1. The kind of exercise.

1. The proper time for exercise,

1. The duration of it.

With respect to the kinds of exercise, the various species of it may be divided into active and passive. Among the first, which admit of being considerably diversified, may be enumerated walking, running, leaping, swimming, riding, fencing, different sorts of athletic games, &c. Among the latter, or passive kinds of exercise may be comprised riding in a carriage, sailing, friction, swinging &c.

1746. Active Exercises

Active exercises are more beneficial to youth, to the middle-aged, to the robust in general, and particularly to the corpulent and the plethoric.

1747. Passive Exercises

Passive kinds of exercise, on the contrary, are better calculated for children; old, thin, and emaciated persons of a delicate and debilitated constitution; and particularly for the asthmatic and consumptive.

1748. Time

The time at which exercise is most proper depends on such a variety of concurrent circumstances, that it does not admit of being regulated by any general rules, and must therefore be collected from the observations made on the effects of air, food, drink, &c.

1749. Duration

With respect to the duration of exercise, there are other particulars, relative to a greater or less degree of fatigue attending the different species, and utility of it in certain states of the mind and body, which must determine this consideration as well as the preceding.

1750. Accustomed Exercise

That exercise is to be preferred which, with a view to brace and strengthen the body, we are most accustomed to. Any unusual one may be attended with a contrary effect.

1751. Gradual Beginning and End

Exercise should be begun and finished gradually, never abruptly.

1752. Open Air Preferable

Exercise in the open air has many advantages over that used within doors.

1753. Over-Indulgence

To continue exercise until a profuse perspiration or a great degree of weariness takes place, is far from being wholesome.

1754. Early Exercise

In the forenoon, when the stomach is not too much distended, muscular motion is both agreeable and healthful; it strengthens digestion, and heats the body less than with a full stomach; and a good appetite after it is a proof that it has not been carried to excess.

1755. Care Before Eating

But at the same time it should be understood, that it is not advisable to take violent exercise immediately before a meal, as digestion might thereby be retarded.

1756. Time Before Eating

Neither should we sit down to a substantial dinner or supper immediately on returning from a fatiguing walk, at the time when the blood is heated, and the body in a state of perspiration from previous exertion, as the worst consequences may arise, especially when the meal is commenced with cooling dishes, salad, or a glass of cold drink.

1757. Not After Meals

Exercise is always hurtful after meals, from its impeding digestion, by propelling those fluids too much towards the surface of the body which are designed for the solution of the food in the stomach.

1758. Walking

To walk gracefully, the body must be erect, but not stiff, and the head held up in such a posture that the eyes are directed forward. The tendency of untaught walkers is to look towards the ground near the feet; and some persons appear always as if admiring their shoe-ties. The eyes should not thus be cast downward, neither should the chest bend forward to throw out the back, making what are termed round shoulders; on the contrary, the body should be held erect, as if the person to whom it belongs were not afraid to look the world in the face, and the chest by all means be allowed to expand. At the same time, everything like strutting or pomposity must be carefully avoided. An easy, firm, and erect posture is alone desirable. In walking, it is necessary to bear in mind that the locomotion is to be performed entirely by the legs. Awkward persons rock from side to side, helping forward each leg alternately by advancing the haunches. This is not only ungraceful but fatiguing. Let the legs alone advance, bearing up the body.

1759. Utility of Singing

It has been asserted, and we believe with some truth, that singing is a corrective of the too common tendency to pulmonic complaints. Dr. Rush, an eminent physician, observes on this subject:

"The Germans are seldom afflicted with consumption; and this, I believe, is in part occasioned by the strength which their lungs acquire by exercising them in vocal music, for this constitutes an essential branch of their education. The music master of an academy has furnished me with a remark still more in favour of this opinion. He informed me that he had known several instances of persons who were strongly disposed to consumption, who were restored to health by the exercise of their lungs in singing."

1760. The Weather and the Blood

In dry, sultry weather the heat ought to be counteracted by means of a cooling diet. To this purpose cucumbers, melons, and juicy fruits are subservient. We ought to give the preference to such alimentary substances as lead to contract the juices which are too much expanded by the heat, and this property is possessed by all acid food and drink. To this class belong all sorts of salad, lemons, oranges, pomegranates sliced and sprinkled with sugar, for the acid of this fruit is not so apt to derange the stomach as that of lemons; also cherries and strawberries, curds turned with lemon acid or cream of tartar; cream of tartar dissolved in water; lemonade, and Rhenish or Moselle wine mixed with water.

1761. How to get Sleep

How to get sleep is to many persons a matter of high importance. Nervous persons who are troubled with wakefulness and excitability, usually have a strong tendency of blood on the brain, with cold extremities. The pressure of the blood on the brain keeps it in a stimulated or wakeful state, and the pulsations in the head are often painful. Let such rise and chafe the body and extremities with a brush or towel, or rub smartly with the hands, to promote circulation, and withdraw the excessive amount of blood from the brain, and they will fall asleep in a few moments. A cold bath, or a sponge bath and rubbing, or a good run, or a rapid walk in the open air, or going up and down stairs a few times just before retiring, will aid in equalizing circulation and promoting sleep. These rules are simple, and easy of application in all cases.

1762. Early Rising

Dr. Wilson Philip, in his "Treatise on Indigestion," says:

"Although it is of consequence to the debilitated to go early to bed, there are few things more hurtful to them than remaining in it too long. Getting up an hour or two earlier often gives a degree of vigour which nothing else can procure. For those who are not much debilitated, and sleep well, the best rule is to get out of bed soon after waking in the morning. This at first may appear too early, for the debilitated require more sleep than the healthy; but rising early will gradually prolong the sleep on the succeeding night, till the quantity the patient enjoys is equal to his demand for it. Lying late is not only hurtful, by the relaxation it occasions, but also by occupying that part of the day at which exercise is most beneficial."

1763. Appetite

Appetite is frequently lost through excessive use of stimulants, food taken too hot, sedentary occupation, costiveness, liver disorder and want of change of air. The first endeavour should be to ascertain and remove the cause. Change of diet, and change of air will frequently be found more beneficial than medicines.

1764. Temperance

"If," observes a writer, "men lived uniformly in a healthy climate, were possessed of strong and vigorous frames, were descended from healthy parents, were educated in a hardy and active manner, were possessed of excellent natural dispositions, were placed in comfortable situations in life, were engaged only in healthy occupations, were happily connected in marriage, and kept their passions in due subjection, there would be little occasion for medical rules."

All this is very excellent and desirable; but, unfortunately for mankind, unattainable.

1765. More than Man

Man must be something more than Man to be able to connect the different links of this harmonious chain—to consolidate this

summum bonum

of earthly felicity into one uninterrupted whole; for, independent of all regularity or irregularity of diet, passions, and other sublunary circumstances, contingencies, and connections, relative or absolute, thousands are visited by diseases and precipitated into the grave, independent of accident, to whom no particular vice could attach, and with whom the appetite never overstepped the boundaries of temperance. Do we not hear almost daily of instances of men living near to and even upwards of a century? We cannot account for this either; because of such men we know but few who have lived otherwise than the world around them; and we have known many who have lived in habitual intemperance for forty or fifty years, without interruption and with little apparent inconvenience.

1766. No Link to Background

The assertion has been made by those who have attained a great age (Parr, and Henry Jenkins, for instance), that they adopted no particular arts for the preservation of their health; consequently, it might be inferred that the duration of life has no dependence on manners or customs, or the qualities of particular food. This, however, is an error of no common magnitude.

1767. Moderation

Peasants, labourers, and other hard-working people, more especially those whose occupations require them to be much in the open air, may be considered as following a regulated system of moderation; and hence the higher degree of health which prevails among them and their families. They also observe rules; and those which it is said were recommended by Old Parr are remarkable for good sense; namely,

"Keep your head cool by temperance, your feet warm by exercise; rise early, and go soon to bed; and if you are inclined to get fat, keep your eyes open and your mouth shut,"

in other words, sleep moderately, and be abstemious in diet;—excellent admonitions, more especially to these inclined to corpulency.

1768. Corpulence

The late Mr. William Banting, author of a "Letter on Corpulence," gives the following excellent advice, with a dietary for use in cases of obesity (corpulence):

1. Medicine.—None, save a morning cordial, as a corrective.

1. Dietary.

Breakfast.—Four or five ounces of beef, mutton, kidneys, broiled fish, bacon, or any kind of cold meat except pork, a large cup (or two) of tea without milk or sugar, a little biscuit or dry toast.

Dinner.—Five or six ounces of any fish except salmon, any meat except pork, any vegetables except potatoes; one ounce of dry toast; fruit out of a pudding; any kind of poultry or game, and two or three glasses of claret or sherry. Port, champagne, and beer forbidden.

Tea.—Two or three ounces of fruit; a rusk or two, and a cup or two of tea, without milk or sugar.

Supper.—Three or four ounces of meat or fish as at dinner, with a glass or two of claret.

Nightcap (if required).—A glass or two of grog,—whisky, gin, or brandy,—without sugar; or a glass or two of sherry.

Mr. Banting adds,

"Dietary is the principal point in the treatment of corpulence (also in rheumatic diseases, and even in incipient paralysis). If properly regulated, it becomes in a certain sense a medicine. It purifies the blood, strengthens the muscles and viscera, and sweetens life if it does not prolong it."

1769. Advantages of a Regular Life

The advantages to be derived from a regular mode of living, with a view to the preservation of health and life, are nowhere better exemplified than in the precepts and practice of Plutarch, whose rules for this purpose are excellent; and by observing them himself, he maintained his bodily strength and mental faculties unimpaired to a very advanced age. Galen is a still stronger proof of the advantages of a regular plan, by means of which he is said to have reached the great age of 140 years, without having ever experienced disease. His advice to the readers of his "Treatise on Health" is as follows:

"I beseech all persons who shall read this work not to degrade themselves to a level with the brutes, or the rabble, by gratifying their sloth, or by eating and drinking promiscuously whatever pleases their palates, or by indulging their appetites of every kind. But whether they understand physic or not, let them consult their reason, and observe what agrees, and what does not agree with them, that, like wise men, they may adhere to the use of such things as conduce to their health, and forbear everything which, by their own experience, they find to do them hurt; and let them be assured that, by a diligent observation and practice of this rule, they may enjoy a good share of health, and seldom stand in need of physic or physicians."

1770. Health in Youth

Late hours, irregular habits, and want of attention to diet, are common errors with most young men, and these gradually, but at first imperceptibly, undermine the health, and lay the foundation for various forms of disease in after life. It is a very difficult thing to make young persons comprehend this. They frequently sit up as late as twelve, one, or two o'clock, without experiencing any ill effects; they go without a meal to day, and to-morrow eat to repletion, with only temporary inconvenience. One night they will sleep three or four hours, and the next nine or ten; or one night, in their eagerness to get away into some agreeable company, they will take no food at all, and the next, perhaps, will eat a hearty supper, and go to bed upon it. These, with various other irregularities, are common to the majority of young men, and are, as just stated, the cause of much bad health in mature life. Indeed, nearly all the shattered constitutions with which too many are cursed, are the result of a disregard to the plainest precepts of health in early life.

1771. Disinfecting Liquid

In a wine bottle of cold water, dissolve two ounces acetate of lead (sugar of lead), and then add two (fluid) ounces of strong nitric acid (aquafortis). Shake the mixture, and it will be ready for use.

A very small quantity of the liquid, in its strongest form, should be used for cleansing all kinds of chamber utensils. For removing offensive odours, clean cloths thoroughly moistened with the liquid, diluted with eight or ten parts of water, should be suspended at various parts of the room.—In this case the offensive and deleterious gases are neutralized by chemical action.

Fumigation in the usual way is only the substitution of one odour for another. In using the above, or any other disinfectant, let it never be forgotten that

fresh air

, and plenty of it, is cheaper and more effective than any other material.

1772. Disinfecting Fumigation

Common salt, three ounces; black manganese, oil of vitriol, of each one ounce; water two ounces; carried in a cup through the apartments of the sick; or the apartments intended to be fumigated, where sickness has been, may be shut up for an hour or two, and then opened.

1773. Coffee a Disinfectant

Numerous experiments with roasted coffee prove that it is the most powerful means, not only of rendering animal and vegetable effluvia innocuous, but of actually destroying them. A room in which meat in an advanced degree of decomposition had been kept for some time, was instantly deprived of all smell on an open coffee-roaster being carried through it, containing a pound of coffee newly roasted. In another room, exposed to the effluvium occasioned by the clearing out of the dung-pit, so that sulphuretted hydrogen and ammonia in great quantities could be chemically detected, the stench was completely removed in half a minute, on the employment of three ounces of fresh-roasted coffee, whilst the other parts of the house were permanently cleared of the same smell by being simply traversed with the coffee-roaster, although the cleansing of the dung-pit continued for several hours after.

The best mode of using the coffee as a disinfectant is to dry the raw bean, pound it in a mortar, and then roast the powder on a moderately heated iron plate, until it assumes a dark brown tint, when it is fit for use. Then sprinkle it in sinks or cess-pools, or lay it on a plate in the room which you wish to have purified. Coffee acid or coffee oil acts more readily in minute quantities.

1774. Charcoal as a Disinfectant

The great efficacy of wood and animal charcoal in absorbing effluvia, and the greater number of gases and vapours, has long been known. Charcoal powder has also, during many centuries, been advantageously employed as a filter for putrid water, the object in view being to deprive the water of numerous organic impurities diffused through it, which exert injurious effects on the animal economy. Charcoal not only absorbs effluvia and gaseous bodies, but especially, when in contact with atmospheric air, oxidize, and destroys many of the easily alterable ones, by resolving them into the simplest combinations they are capable of forming, which are chiefly water and carbonic acid. It is on this oxidizing property of charcoal, as well as on its absorbent power, that its efficacy as a deodorizing and disinfecting agent chiefly depends.

1775. Charcoal as an Antiseptic

Charcoal is an antiseptic, that is to say, a substance which arrests the decay and decomposition of animal substances. Meat, poultry, game or fish, &c., may be preserved for a longer period in hot weather by sprinkling it with powdered charcoal, which should be washed off in clean cold water before the article is cooked.

1776. Charcoal Respirators

It has been proposed to employ charcoal ventilators, consisting of a thin layer of charcoal enclosed between two thin sheets of wire gauze, to purify the foul air which is apt to accumulate in water-closets, in the close wards of hospitals, and in the impure atmospheres of many of the back courts and mews-lanes of large cities, all the impurities being absorbed and retained by the charcoal, while a current of pure air alone is admitted into the neighbouring apartments. In this way pure air may be obtained from exceedingly impure sources. The proper amount of air required by houses in such situations might be admitted through sheets of wire gauze or coarse canvas, containing a thin layer of coarse charcoal powder.

A tolerably thick charcoal ventilator, as described above, could be very advantageously applied to the gully-holes of common sewers, and to the sinks in private dwellings, the foul water in both cases being carried into the drain by means of tolerably wide syphon pipes, retaining always about a couple of inches of water. Such an arrangement would effectually prevent the escape of any effluvia, would be easy of construction, and not likely to get soon out of order.

In respirators for the mouth the air is made to pass through a quarter of an inch of coarsely powdered charcoal, retained in its place by two sheets of silvered wire gauze, covered over with thin woollen cloth, by which means its temperature is greatly increased. The charcoal respirator possesses a decided advantage over respirators of the ordinary construction, in that all disagreeable effluvia are absorbed by the charcoal, so that comparatively pure air is alone inhaled. Adaptations may be made to cover the nostrils as well as the mouth, for protecting the wearer against fevers and other infectious diseases, and chiefly for use in chemical works, common sewers, &c., to protect the workmen from the noxious effects of the deleterious gases to which they are frequently exposed.

1777. Charcoal applied to Sores, &c.

Charcoal powder has been most successfully employed at hospitals, to arrest the progress of gangrene and other putrid sores. The charcoal does not require to be put immediately in contact with the sores, but is placed above the dressings, not unfrequently quilted loosely in a little cotton wool. In many cases patients who were rapidly sinking have been restored to health.

1778. Disinfection of Rooms

Any room, however offensive it may be, can be perfectively deodorized by means of a few trays filled with a thin layer of freshly-heated wood charcoal. From these and other considerations it is evident that charcoal is one of the cheapest and best disinfectants. Unlike many other disinfectants, it evolves no disagreeable vapours, and if heated in close vessels will always act, however long it has been in use, quite as effectively as at first. The efficiency of the charcoal may be greatly increased by making it red-hot before using it. This can easily be done by heating it in an iron saucepan covered with an iron lid. When the charcoal is to be applied to inflammable substances, such as wooden floors, &c., of course it must be allowed to cool in close vessels before being used.

1779. Sir William Burnett's Disinfecting Fluid

Of late years new disinfectants for the removal of disagreeable and offensive odours, and the preservation of meat, &c., have been brought into use. Sir William Burnett's disinfecting fluid is too well known to require description. It is invaluable in a sick room, and is sold by all chemists and druggists.

1780. Glacialine

This is a new disinfectant and antiseptic, which is highly recommended and largely used for the preservation of meats, liquids, and all goods of a perishable character from acidity, as in the case of beer, or decomposition. It is sold by most chemists, druggists, and oilmen.

1781. Chloride of Lime

This substance, which is well known for its bleaching properties is a useful disinfectant. It will neutralise the foul smell arising from drains, closets, &c., when mixed with water and thrown down the pipes whence the smell proceeds. A little dissolved in a bucket of water, when used in scrubbing rooms and passages, will purify them and render them wholesome, and also whiten the boards. It is sold by oilmen &c., at 3d. or 4d. per lb.—a much lower rate than that at which it is sold by chemists.

1782. Carbolic Powder and Fluid

Carbolic acid in a fluid state is a highly concentrated disinfectant, and a strong irritant poison. Care should be taken in its use and storage, as many lives have been lost through taking carbolic acid under the impression that it was some medicine or beverage. It is far safer when in the form of powder which has been impregnated with the acid. The powder has a pink colour, is recommended by the Government, and is sold at the rate of 2d. per pound by oilmen, &c.

1783. Domestic Hints

Why is the flesh of sheep that are fed near the sea more nutritious than that of others?

Because the saline particles (sea salt) which they find with their green food give purity to their blood and flesh.

1784. Domestic Hints (Marbled Fat in Meat)

Why does the marbled appearance of fat in meat indicate that it is young and tender?

Because in young animals fat is dispersed through the muscles, but in old animals it is laid in masses on the outside of the flesh.

1785. Domestic Hints (White and Red Meat)

Why is some flesh white and other flesh red?

White flesh contains a larger proportion of albumen, (similar to the white of egg) than that which is red. The amount of blood retained in the flesh also influences its colour.

1786. Domestic Hints (Raw and Cooked Oysters)

Why are raw oysters more wholesome than those that are cooked?

When cooked they are partly deprived of salt water, which promotes their digestion; their albumen also becomes hard (like hard boiled eggs).

1787. Domestic Hints (Green Oysters)

Why have some oysters a green tinge?

This has been erroneously attributed to the effects of copper; but it arises from the oyster feeding upon small green sea-weeds, which grow where such oysters are found.

1788. Domestic Hints (Twice-Boiled Cabbage)

Why is cabbage rendered more wholesome by being boiled in two waters?

Because cabbages contain an oil, which is apt to produce bad effects, and prevents some persons from eating "green" vegetables. When boiled in two waters, the first boiling carries off the greater part of this oil.

1789. Domestic Hints (Just-Scraped Horseradish)

Why should horseradish be scraped for the table only just before it is required?

Because the peculiar oil of horseradish is very volatile; it quickly evaporates, and leaves the vegetable substance dry and insipid.

1790. Domestic Hints (Mint with Pea Soup)

Why is mint eaten with pea soup?

The properties of mint are stomachic and antispasmodic. It is therefore useful to prevent the flatulence that might arise, especially from soups made of green or dried peas.

1791. Domestic Hints (Apple Sauce with Pork and Goose)

Why is apple sauce eaten with pork and goose?

Because it is slightly laxative, and therefore tends to counteract the effects of rich and stimulating meats. The acid of the apples also neutralizes the oily nature of the fat, and prevents biliousness.

1792. Domestic Hints (Thunderstorms Souring Milk)

Why does milk turn sour during thunderstorms?

Because, in an electric condition of the atmosphere, ozone is generated. Ozone is oxygen in a state of great intensity; and oxygen is a general acidifier of many organic substances. Milk may be prevented from becoming sour by boiling it, or bringing it nearly to boiling point, for, as the old proverb says, "Milk boiled is milk spoiled." Heating the milk expels the oxygen.

1793. Domestic Hints (Butter from Churning)

Why does the churning of cream or milk produce butter?

Because the action of stirring, together with a moderate degree of warmth, causes the cells in which the butter is confined to burst; the disengaged fat collects in flakes, and ultimately coheres in large masses.

1794. Domestic Hints (Blue Mould on Cheese)

What is the blue mould which appears sometimes upon cheese?

It is a species of fungus, or minute vegetable, which may be distinctly seen when examined by a magnifying glass.

1795. Domestic Hints (Tenderness in Birds)

Why are some of the limbs of birds more tender than others?

The tenderness or toughness of flesh is determined by the amount of exercise the muscles have undergone. Hence the wing of a bird that chiefly walks, and the leg of a bird that chiefly flies, are the most tender.

1796. Domestic Hints (Tea Curing Headache)

Why does tea frequently cure headache?

Because, by its stimulant action on the general circulation, in which the brain participates, the nervous congestions are overcome.

1797. Domestic Hints (Clothes for Hot Weather)

Why are clothes of smooth and shining surfaces best adapted for hot weather?

Because they reflect or turn back the rays of the sun, which are thus prevented from penetrating them.

1798. Domestic Hints (Loose Clothing Warmer)

Why is loose clothing warmer than tight articles of dress?

Because the loose dress encloses a stratum of warm air which the tight dress shuts out; for the same reason, woollen articles, though not warmer in themselves, appear so, by keeping warm air near to the body.

1799. Domestic Hints (Tea Made Best with Boiling Water)

Why should the water poured upon tea be at the boiling point?

Because it requires the temperature of boiling water to extract the peculiar oil of tea.

1800. Domestic Hints (First Infusion Best)

Why does the first infusion of tea possess more aroma than the second?

Because the first infusion, if the water used is at the boiling temperature, takes up the essential oil of the tea, while the second water receives only the bitter extract supplied by the tannic acid of tea.

1801. Domestic Hints (Sky-Blue for Fair People)

Why does a head-dress of sky-blue become a fair person?

Because light blue is the complementary colour of pale orange, which is the foundation of the blonde complexion and hair.

1802. Domestic Hints (Brighter Colours for Dark People)

Why are yellow, orange, or red colours suitable to a person of dark hair and complexion?

Because those colours, by contrast with the dark skin and hair, show to the greater advantage themselves, while they enrich the hue of black

1803. Domestic Hints (Light Green for Fair Complexions)

Why is a delicate green favourable to pale blonde complexions?

Because it imparts a rosiness to such complexions—red, its complementary colour, being reflected upon green.

1804. Domestic Hints (Light Green Unfavourable for Ruddy Complexions)

Why is light green unfavourable to ruddy complexions?

Because it increases the redness, and has the effect of producing an overheated appearance.

1805. Domestic Hints (Violet Unfavourable for All)

Why are violet draperies unfavourable to every kind of complexion?

Because, reflecting yellow, they augment that tint when it is present in the skin or hair, change blue into green, and give to an olive complexion a jaundiced look.

1806. Domestic Hints (Blue Unsuitable for Brunettes)

Why is blue unsuitable to brunettes?

Because it reflects orange, and adds to the darkness of the complexion.

1807. Domestic Hints (Blue Veils for Complexion)

Why do blue veils preserve the complexion?

Because they diminish the effect of the scorching rays of light, just as the blue glass over photographic studios diminishes the effect of certain rays that would injure the delicate processes of photography

Footnote 1:

"Housewife's Reason Why," containing upwards of 1,500 Reasons upon every kind of Domestic Subject. London: Houlston and Sons. 2s. 6d.

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