in the morning, which ought always to be done. Indeed this ought to be practised at the conclusion of every meal, where either animal food or vegetables are eaten, for the former is apt to leave behind it a rancid acrimony, and the latter an acidity, both of them hurtful to the teeth. Washing the mouth frequently with cold water is not only serviceable in keeping the teeth clean, but in strengthening the gums, the firm adhesion of which to the teeth is of great importance in pre-cleaned without the assistance of instruments. serving them sound and secure. The addition of a few drops of tincture of myrrh to the water will make it more cleansing and sweeter to the breath.

Tooth Powders.

quent cause of foul teeth is the substance called tartar, which seems to be a deposition from the saliva, and with which the teeth are often almost entirely encrusted. When this substance is allowed to remain, it insinuates itself between the gums and the teeth, and then gets down upon the jaw in such a manner as to loosen the teeth. When they have been long covered with this or with any other matter, it is seldom they can be But when once they are cleaned they may generally be kept so by rubbing them with a thin piece of soft wood made into a kind of brush and dipped into distilled vinegar, after which the mouth is to be washed with common water.

Cleaning the Teeth.

When the teeth are to be cleaned with instru

to loosen them, or to rub off the enamel. This

The same application may be made to the teeth for a few days, when afterwards they may be kept

Many persons, while laudably attentive to the preservation of their teeth, do them hurt by too much officiousness. They daily apply to them some dentifrice powder, which they rub so hard as not ments, the operator ought, with a linen cloth or only to injure the enamel by excessive friction, but with a glove, to press against the points of the to hurt the gums even more than by the abuse of the teeth, so as to keep them firm in their sockets the toothpick. The quality of some of the dentifrice with the fingers of the one hand while he cleans them with the necessary instruments held in the powders advertised in newspapers is extremely suspicious, and there is reason to think that they other, taking care not to scrape them so hard as are not altogether free from a corrosive ingre- being done, the teeth should be rubbed over with dient. One of the safest and best compositions a small brush or a piece of sponge dipped in a for the purpose is a mixture of two parts of pre-mixture of cream of tartar and Peruvian bark. pared chalk, one of Peruvian bark, and one of hard soap, all finely powdered, which is calculated not only to clean the teeth without hurting them, but to preserve the firmness of the gums. Besides the advantage of sound teeth for their thin dark colored scurf, which has by some been use in mastication, a proper attention to their mistaken for a wasting of the enamel, but which the breath. This is, indeed, often affected by is only an extraneous matter covering it. By perother causes existing in the lungs, the stomach, where the teeth are covered with tartar; but it is severance this may be cleaned off as completely as and sometimes even in the bowels, but a rotten state of the teeth, both from the putrid smell apt, after some time, to appear again. When this emitted by carious bones and the impurities lodged is observed the same operation must be repeated. in their cavities, never fails of aggravating an un, For the purpose of applying powders or washes to the teeth, a hard or soft brush is commonly empleasant breath wherover there is a tendency of ployed; the latter is supposed preferable, as being that kind. [See pages,307, 308.] in less danger of wearing down the enamel or of Loose Teeth. separating the teeth.

treatment conduces not a little to the sweetness of

When the teeth are loosened by external violence, by falls and blows, or by the improper use of instruments in pulling diseased teeth in the neighborhood of sound ones, they may again be made tolerably fast by pressing them as firmly as possible into their sockets, and preserving them so with ligatures of cat-gut, Indian weed or waxed silk, and keeping the patient upon spoon-meat till they are firm. When looseness of the teeth is owing to decay, nothing will fasten them till the cause be removed, and this ought to be done early, otherwise it will have no effect. Frequently the teeth become loose from a sponginess of the gums, often attributed to scurvy. The best remedy is scarifying the gums deeply, and allowing them to bleed freely; this should be repeated till they are fully fastened. Mild astringents, as tincture of bark, are here attended with good effects, though those of a strong nature will certainly do harm. The mouth should be frequently washed with cold water strongly impregnated with these, and the patient should not use the teeth which have been loose till they become firm again. The loosening of the teeth in old age cannot be remedied, as it is owing to the wasting of their sockets, from which the teeth lose their support.

Foul Teeth.

The teeth sometimes become yellow or black without any adventitious matter being observed on them; at other times they become foul, and give a taint to the breath, in consequence of the natural mucus of the mouth, or part of the food remaining too long about them. The most fre

clean as already directed.

The teeth are sometimes covered over with a

Toothache.

Toothache may be of either of three kinds: from irritation of the nerve, exposed in the hollow of a decaying tooth; from inflammation of the jaw, with or without a gathering at the root of a tooth; and from neuralgia. For the first of these, there is a certain cure; but it requires care in the application. Wrap a small pledget of raw cotton around the point of a knitting or darning needle, and dip it in creasote; then insert the point with the cotton directly into the hollow of the aching tooth. If it reach the nerve, it will give relief instantly. The cotton may be left in for a while, covered by a dry piece. Care is needed not to let the creasote drop or run upon the lips or gums, on which it will act as a caustic. If a drop should escape, however, little or no harm will follow if the mouth be at once washed well with cold water.

Measuring-Glasses

In order to measure quantities of fluids, glasses, graduated on their sides (according to the above figures), will be found useful in all families and private laboratories:

No. 1, Represents a glass calculated to measure any quantity from two drachms to eight ounces. No. 2, From one drachm to two ounces. No. 3, From half a drachm to one ounce; and No. 4, Any quantity from five minims (or drops) to one drachm.

3

40

30

Scale of Medicinal Doses.

The following table of the gradations of doses of medicines for different ages, will in general be found pretty correct, and ought never to be deviated from, except by professional advice.

If at the age of manhood the dose be one drachm, the proportions will be at

From 14 to 21 years, 2 scruples; 7 to 14 years, half a drachm; 4 to 7 years, 1 scruple; 4 years, 15 grains; 3 years, half a scruple; 2 years, 8 grains; 1 year, 5 grains; 6 months, 3 grains; 3 months, 2 grains; 1 month, 1 grain.

CULINARY ARTS.

PLAIN COOKERY.

To Boil Meats, etc.

The most simple of culinary processes is not often performed in perfection, though it does not require so much nicety and attendance as roasting; to skim the pot well, and to keep it moderately boiling, and to know how long the joint requires, comprehends the most useful point of this branch of cookery. The cook must take especial care that the water really boils all the while she is cooking, or she will be deceived in the time. An adept cook will manage with much less fire for boiling than she uses for roasting, and it will last all the time without much mending. When the water is coming to a boil there will always rise from the cleanest meat a scum to the top, this must be carefully taken off as soon as it appears, for on this deper ds the good appearance of a boiled dinner. When you have skimmed it well, put in a little cold water, which will throw up the rest of it. If left alone it soon boils down and sticks to the meat, which, instead of looking white and healthful, will have a coarse and uninviting

appearance.

Many cooks put in milk to make what they boil look white, but this does more harm than good; others wrap the meat in a cloth; but if it is well skimmed it will have a much more delicate appearance than when it is muffled up.

Put the meat into cold water in the proportion of about a quart to every pound of meat; it should remain covered during the whole process of boiling, but only just so. Water beyond what is

absolutely necessary renders the meat less savory and weakens the broth.

The water should be gradually heated according to the thickness, etc., of the article boiled; for instance, a leg of mutton of ten pounds' weight should be placed over a moderate fire, which will gradually heat the water without causing it to much sooner, the meat will be hardened, and boil, for about forty minutes. If the water boils shrink up as if it were scorched. Reckon the time from its first coming to a boil; the slower it boils the tenderer, the plumper, and whiter it will be. For those who choose their food thoroughly cooked, twenty minutes to a pound will not be found too much for gentle simmering by the side of the fire. Fresh killed meat will take much longer time boiling than that which has been kept till what the butchers call ripe; if it be fresh killed it will be tough and hard if stewed ever so long, and ever so gently. The size of the boiling pots should be adapted to what they are to contain; in small families we recommend block-tin saucethe covers fit close, otherwise the introduction of pans, etc., as lightest and safest, taking care that smoke may be the means of giving the meat a bad taste. Beef and mutton a little underdone is not able and truly unwholesome, if not thoroughly a great fault, but lamb, pork, and veai are uneatboiled. Take care of the liquor in which poultry or meat has been boiled, as an addition of peas, herbs, etc., will convert it into a nourishing soup.

To Bake Meats, etc.

This is one of the cheapest and most convenient

A full-grown fowl, an hour and a half; a mod- | half a pound of best brown sugar and a table. erate sized one an hour and a quarter.

A pullet, from half an hour to forty minutes.
A goose, full grown, two hours.

A green goose, forty minutes.

A duck, full size, from an hour and a quarter to one hour and three-quarters. Venison.

A buck haunch which weighs from 20 to 25 pounds will take about four hours and a half roasting; one from 12 to 18 pounds will take three hours and a quarter.

To Broil.

This culinary branch is very confined, but excellent as respects chops or steaks, to cook which in perfection the fire should be clear and brisk, and the grid-iron set on it slanting, to prevent the fat dropping in it. In addition, quick and frequent turning will insure good flavor in the taste of the article cooked.

To Fry Meats, etc.

Be always careful to keep the frying-pan clean, and see that it is properly tinned. When frying any sort of fish, first dry them in a cloth, and then four them. Put into the pan plenty of dripping, or hog's lard, and let it be boiling hot before putting in the fish. Butter is not so good for the purpose, as it is apt to burn and blacken, and make them soft. When they are fried, put them in a dish or hair-seive, to drain, before they are sent to table. Olive oil is the best article for frying, but it is very expensive, and bad oil spoils every thing that is dressed with it. Steaks and chops should be put in when the liquor is hot, and done quickly, of a light brown, and turned often. Sausages should be done gradually, which will prevent their bursting.

Corned Beef.

Fifty pounds of beef, three pounds of coarse salt, one ounce of saltpetre, three-quarters of a pound of sugar, two gallons of water. Mix the above ingredients together and pour over the meat. Cover the tub closely.

To Pot Beef.

Cut it small, add to it some melted butter, two anchovies boned and washed, and a little of the best pepper, beat fine. Put them into a marble mortar, and beat them well together till the meat is yellow; put it into pots and cover with clarified butter.

spoonful of saltpetre to each gallon of the salt and water, pour it over the beef, put a clean large stone on the top of the meat to keep it under the pickle (which is very important), put a cover on the barrel, examine it occasionally to see that the pickle does not leak, and if it should need more, add of the same strength. Let it stand six weeks, then hang it up in the smoke-house, and after it has drained, smoke it moderately for ten days, it should then hang in a dry place. Before cooking let it soak for twenty-four hours; a piece that weighs fifteen or twenty pounds should boil two hours -one half the size, one hour; and a small piece should soak six or twelve hours, according to size.

Potted Lobster or Crab.

This must be made with fine hen lobsters when full of spawn, boil them thoroughly; when cold, pick out all the solid meat, and pound it in a mortar; it is usual to add, by degrees, (a very little) finely powdered mace, black or Cayenne pepper, salt, and, while pounding, a little butter. When the whole is well mixed, and beat to the consistence of paste, press it down hard in a preservingpot, pour clarified butter over it, and cover it with wetted bladder.

To Pot Shad.

Clean the shad, take off the tail, head, and all

the fins, then cut it in pieces, wash and wipe it dry. Season each piece well with salt and Cayenne pepper. Lay them in layers in a stone-jar, place between each two layers some allspice, cloves, and stick-cinnamon. Cover them with good cidervinegar, tie thick paper over the jar, place them

in a moderate oven, and let them remain three or four hours.

To make Bologna Sausages.

Take a pound of beef suet, a pound of pork, a pound of bacon fat and lean, and a pound of beef and veal. Cut them very small. Take a handful of sage leaves chopped fine, with a few sweet herbs. Season pretty high with pepper and salt, take a large well-cleaned gut and fill it. Set on a saucepan of water, and when it boils, put it in, first pricking it to prevent its bursting. Boil it one hour.

To make Oxford Sausages.

Take 1 pound of young pork, fat and lean, without skin or gristle; 1 pound of beef suet, chopped To Pot Leg of Beef. fine together; put in pound of grated bread; Boil a leg of beef till the meat will come off the half the peel of a lemon, shred; a nutmeg grated; bone easily; then mix it with a cow heel, previ-6 sage leaves, chopped fine; a teaspoonful of ously cut into thin pieces, and season the whole pepper; and 2 of salt; some thyme, savory, and with salt and spice; add a little of the liquor in marjoram, shred fine. Mix well together and put it close down in a pan till used. Roll them out which the leg of beef was boiled, put it into a the size of common sausages, and fry them, in cheese-vat, or cullender, or some other vessel that fresh butter, of a fine brown, or broil them over a clear fire, and send them to table hot.

will let the liquor run off; place a very heavy weight over it, and it will be ready for use in a day or two. It may be kept in souse made of bran boiled in water, with the addition of a little vinegar.

Dried Beef.

Have the rounds divided, leaving a piece of the sinew to hang up by; lay the pieces in a tub of cold water for an hour; then rub each piece of beef that will weigh fifteen or twenty pounds, with a handful of brown sugar and a tablespoonful of saltpetre, pulverized, and a pint of fine salt; sprinkle fine salt in the bottom of a clean tight barrel, and lay the pieces in, strewing a little coarse salt between each piece; let it lie two days; then make the brine in a clean tub, with cold water and ground alum salt-stir it well; it must be strong enough to bear an egg half up; put in

To make Epping Sausages.

Take 6 pounds of young pork, quite free from skin, gristle, or fat; cut it small, and beat it fine in a mortar. Chop 6 pounds of beef suet very fine, shred a handful of sage leaves fine, spread the meat on a clean dresser, and shake the sage over it. Shred the rind of a lemon very fine, and throw it with sweet herbs on the meat. Grate 2 nutmegs, to which put a teaspoonful of pepper, and a tablespoonful of salt. Throw the suet over it, and mix all well together. Put it down close in the pot, and when used, roll it up with as much egg as will make it smooth.

Hog's Head Cheese.

Take off the ears and noses of four heads, and