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If you find it too thin, you may stir in, when it is nearly dune boil ing, a spoonful of flour, or arrow-root, or pulverized starch. Another way of making this candy is, to boil the hoarhound in as much water as will cover it, and till all the juice is extracted. Then strain it, and give it another boil, stirring in, gradually, sugar enough to make it very thick and stiff. Afterwards, sift sugar over a shallow tin pan, and fil it with the paste, and leave it to congeal. Any hert candy may be made as above.
(3.) Blackberry Syrup. Take a sufficient quantity of ripe blackberries. Put them into a sieve placed over a large, broad pan, and with a clean potato-masher, or something of the sort, press out all the juice. Or having bruised them first, put the blackberries into a linen bag, and squeeze out all the juice into a vessel placed beneath. Measure it, and to every quart of the strained juice allow half a pound of powdered loaf sugar, a heaped teaspoonful of powdered cinnamco, the same of powdered cloves, and a powdered nutmeg. Mix the spices with the juice and sugar, and boil all together in a porcelain ketle, skimming it well. When cold, stir into the above quantity half a piut of fourth proof brandy. Then bottle it for use. This is a good family medicine, and is beneficial in complaints incident to warm weather.
It should be administered at proper times, (at proper intervals,) from a teaspoonful to a wineglassful, according to the age of the patient.
(4.) French Raspberry Vinegar. Take a sufficiency of the ripe raspberries. Put them into a deep .earthen pan, and mash them with a wooden beetle. Then pour them with all their juice, into a large linen bag, and squeeze and press out the liquid into a vessel beneath. Measure it, and to each quart of the raspberry-juice, allow a pound of powdered white sugar, and a pint of the best cider vinegar. First mix together the juice and the vinegar, and give them a boil in a preserving-kettle. When it has boiled well
, add gradually the svgar, and boil and skim it till the scum ceases to rise. When done, ut it into clean bottles, and cork them tightly. It is a very pleasant aj d cooling beverage in warm weather, and for invalids who are fever sh. To use it, pour out half a tumbler of the raspberry vinegar and fill it up with ice water.
(5.) Fine Lavender Compound. For this purpose use lavender buds gathered just before they are ready to blow. As soon as the blossom expands into a flower, a por tion of its strength and fragrance immediately evaporates. This is also the case with roses, which, for rose-water, should always be gath ered, not after they are blown, but when just about to open. Have ing stripped the lavender buds from the stalks, measure a pint of the buds, and mix with them an ounce of powdered cochineal, half an ounce of whole cloves, and two nutmegs broken up but not grated. Put the whole into a glass jar, and pour in a quart of the best French brandy, cover the jar close, making it completely air-tight by the addition of strong paper pasted down over the cover. Set away, and leave the ingredients to infuse, undisturbed, for a month. Then strain it into a pitcher, and bottle it for use. It is a well known remedy for flatulence, and pain, and sickness of the stomach. To use it, put some loaf sugar into the bottom of a wineglass, pour on sufficient avender soften the sugar, and then eat it with a teaspoon.
(6.) Mustard Plasters. Mustard plasters are frequently very efficacious in rheumatic or other pains. It is best to make them entirely of mustard and vinegar, without any mixture of flour. They should be spread between two pieces of thin muslin, and bound on the part affected. It is not well to allow them to stay on more than twenty minutes at the utmost, it not being advisable that they should blister the skin. When a mustard plaster is taken off, wash the part tenderly with a soft sponge and warm water. If the irritation continues troublesome, apply poultices of grated bread crumbs well wetted with lead water, renewing them frequently. A mustard plaster behind the ear will often remove a toothache, earache, or rheumatic pain in the head. Applied to the wrists, they are very beneficial in checking an ague fit, if put on as soon as the first symptoms of the chill evince themselves.
(7.) Medicated Prunes, a palatable Medicine. Take a quarter of an ounce of senna and manna, (as obtained from the druggists,) and pour on it a pint of boiling water. Cover it, set it by the fire, and let it infuse for an hour. If the vessel in which you prepare it has a spout, stop up the spout with a roll or wad of soft paper. This should also be done in making herb teas or other decoctions, as a portion of the strength evaporates at the spout. When the senna and manna have thus been an hour by the fire, strain it into a skillet or saucer, (one lined with porcelain will be best,) and stir in a Jarge wineglass or small teacup of West India molasses. Add about half a pound or more of the best prunes, putting in sufficient to absorb the liquid while stewing. Then cover the vessel tightly, and let the whole stand for an hour, or till all the stones of the prunes are loose If stewed too long, the prunes will taste weak and insipid. When done, put it into a dish to cool, and pick out all the stones. This will be found an excellent and agreeable cathartic medicine, as there will be no perceptible taste of the senna or manna. It may be given to children at their supper.
YOUNG LADY'S MANUAL. UPON DRESS AND THE TOILETTEA CHAPTER FOR
YOUNG LADIES. I have little respect for that philosophy which inculcates a contempo for what some judicious writer terms “the minor morals of society,' or the arts and accomplishments which tend to exalt and refina 11
manners and disposition Foppery is one thing, and a proper fegara to dress and the toilette is quite another. Nothing is more ridiculous than the first-nothing tends more to enhance one's self-respect, force of character, and even strength of moral principle, than the other While I would not therefore (especially in a new country like this) encourage an undue attention to the fripperies and frivolities of mere fashion, I would strenuously urge upon all a due regard to neatness of dress, propriety of deportment, and such a reasonable attention to the person generally, as s.all tend to render oneself as agreeable as possible to one's associates and acquaintances. I must be permitted to add, that he who doubts the propriety of such advice has yet much to learn of the nature of man, and of the influence of appearances.
I shall now present a few observations and prescriptions, arranged under appropriate heads, which will, I trust, meet the approbation and approval of all sensible and intelligent ladies.
DRESS. Every lady should study and determine what dress is most becoming and suitable to her style of person. In Paris, the style of beauty, and the peculiarities of every individual, are considered before her style of costume is determined upon. In an English or American ballroom, on the contrary, one dress is too often the fac-simile of all the others; the tall and the short, the lean and the stout, are all robed alike—and all, as they imagine, dressed according to the latest Pa. risian fashion. This is an error which every woman of real taste will endeavor to correct.
A few general rules concerning dress may be given, which can enable our readers to determine what mode of dress will most effectually display and heighten their charms.
Tight sleeves, without any trimming, are becoming to full forms the medium height, or below it. Upon a tall, slender woman, with long arms, they are very ungraceful, unless trimmed with folds, or a smal? ruffled cap, which is made to reach the elbow. Upon a very short stout person, moderately wide sleeves are more becoming than tight ones, as they conceal the outlines of the form.
Flounces are graceful upon tall persons, whether slender or other. wise, but never upon diminutive ones. Tucks are equally graceful upon both, and never look out of fashion. A couple of wide tucks, which give the appearance of two skirts, are very beautiful for an evening dress, made of delicate materials. Any species of trimming down the front or sides of the skirt, increases the apparent height.
Capes are, in general, only becoming to persons with falling shoul ders.
High neck dresses are convenient, and almost always look well Upon a very high-shouldered person, a low-necked dress is more ap. propriate, and if the shoulders are only moderately high, the neck may still be covered, and the dress finished off about the throat with a narrow piece of lace, turned downwards, instead of a collar. Dresses with loose backs are only becoming very fine, and at the samo time slender figures. Evening dresses of transparent materials look well when made high in the neck; but upon very young girls it is more usual to cut the dress low, leaving a part of the shoulder bare. A dress should always be made loose over the chest, and tight over the shoulder blades.
Every species of drapery is graceful, and may always be worn to advantage. Long sashes, knotted in front, are more becoming than belts, unless there is much trimming upon the dress.
No dress with long sleeves is complete, without a pair of cuffs. They look very pretty, when simply made of linen cambric, with a double row of herring-bone. Cuffs, with small ruffles, make the hands look small.
To make narrow shoulders look wider, an inside cape, (or cape fas. tened to the dress,) falling at the shoulders, should be worn.
The effect of a well made tournure (or bustle) is to make the waist look round and delicate. An extremely small and waspish looking waist can never be considered a beauty: It is exceedingly hurtful to those who attain it by tight lacing, and doubly angraceful, since it prevents all graceful movements. Tying the sash in a point in front gives a roundness to the waist, and lessens its dimensions. To prevent the fulness of the skirt from rising above the sash, which is very ungraceful, the belt should be lined with buckram.
Short cloaks are very unbecoming to short and clumsily built perBOAS—upon others they are generally graceful.
A close cottage bonnet is never out of fashion, and there are very few faces which it does not improve.
The morning costume of a lady should consist of a loose wrapper, fastened with a cord and tassel at the waist, and worn with very plain cuffs and collar.
Shoes should always be worn a little longer than the foot, so that their length makes the foot look narrow, which is a great beauty. A broad, short foot can never be considered handsome. Tight shoes impair the gait, and a large foot is, at any time, preferable to an awk. ward mode of walking.
THE HAIR. Hair should be abundant, soft, flexible, growing in long locks, in color suitable to the skin, thick in the mass, delicate and distinct in the particular. The mode of wearing it should differ. Those who nave it growing low in the nape of the neck, should prefer wearing it in locks hanging down, rather than turned up with a comb; the wear. Ing it, however, in that manner, is delicate and feminine, and suits many. In general, this mode of wearing the hair is to be regulated by the shape of the head. Ringlets hanging about the forehead suit almost every one. On the other hand, the fashion of putting the hair smoothly, and drawing it back on either side, is becoming to few: it has a look of vanity instead of simplicity: the face must do everything for it, which is asking too mucb; especially, as hair, in ite pure stale is the ornament intended for it by nature. Hair is to the human aspect what foliage is to the landscape.
Dressing the Hair. After a few experiments, a lady may very easily decide what mode of dressing her hair, and what head-dress, renders her face most attractive.
Light hair is generally most becoming when curled. For & round face, the curls should be made in short, half ringlets, reaching a little below the ears. For an oval face, long and thick ringlets are suitable, but if the face be thin and sharp, the ringlets should be light, and not too long, nor too many in number.
When dark hair is curled, the ringlets should never fall in heavy inasses upon the shoulders. Open braids are very beautiful when made of dark hair-they are also becoming to light-haired persons. A simple and graceful mode of arranging the hair is to fold the front locks behind the ears, permitting the ends to fall in a couple of ringlets on either side behind.
Another beautiful mode of dressing the hair, and one very appropriate in damp weather, when it will not keep in curl, is to loop up the ringlets with small hair-pins on either side of the face and behind the ears, and pass a light band of braided hair over them.
Great care should be taken to part the hair directly in the centre of the forehead, in a line from the nose. When the bair is parted at the side, the line of parting should be made directly over the centre of the right or left eyebrow. There are very few persons who do not look better with hair parted in the middle of the forehead than at the side.
Persons with very long, narrow heads, may wear, the hair knottec very low at the back of the neck. If the head be long, but not very narrow, the back hair may be drawn to one side, braided in a thick braid, and wound around the head. When the head is round, the hair should be formed in a braid in the middle of the back of the head. It the braid be made to resemble a basket, and a few curls permitted to fall from within it, the shape of the head is much improved.
Caps are becoming to most ladies, but they should be trimmed with as few bows and as little lace as possible. Upon a long head, they look well with a narrow border of lace lying close to the face and forehead.
Turbans are very generally becoming, if well arranged. Upon a young, person, they should only consist of a silk, gauze, or cashmere scarf, laid over the head, fastened at one side, and the long ends twisted into a roll and wound round the head. The scarf should have a fringe.
The German method of treating the Hair. The women of Germany have remarkably fine and luxuriant hair; the following is their method of managing it. About once in two or three weeks, boil for half an hour or more a large handful of bran in a quart of soft water; strain it into a basin, and let it cool till nearly tepid; rub into it a little white soar, and then dip in the corner of i