stir this on the fire till it boils, then throw in a very little more
cold water, and after allowing the coffee to boil up twice more, set it
aside to settle, and become clear and bright. The dregs saved from twice
making, added to half the quantity of fresh coffee, will do for the
children. It is best to make your coffee over-night, as it has then
plenty of time to settle. If, as I recommend, you grind your coffee at
home, you will find Nye's machines very good.
No. 238. HOW TO PREPARE COCOA NIBS.
Boil gently two ounces of cocoa nibs in three pints of water for two
hours and a-half, without allowing it to reduce more than one-third;
that is, the three pints should be boiled down to one quart. When
sufficiently boiled, strain the cocoa from the nibs, mix it with equal
proportions of milk, and sweeten with sugar. Two ounces of cocoa nibs
cost a penny three-farthings, one quart of skim milk twopence (in the
country one penny), two ounces of moist sugar three-farthings; thus, for
about fourpence halfpenny, you may prepare sufficient cocoa for the
breakfasts of four persons. This would be much wholesomer and cheaper
than tea. To be sure, it would take some trouble and care to prepare it,
and this should be attended to over-night.
ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR.
I am well aware, from my own experience, that the charitable custom of
distributing wholesome and nutritious soup to poor families living in
the immediate neighbourhood of noblemen and gentlemen's mansions in the
country, already exists to a great extent; yet, it is certainly
desirable that this excellent practice should become more generally
adopted, especially during the winter months, when their scanty means of
subsistence but insufficiently yield them food adequate in quantity to
sustain the powers of life in a condition equal to their hard labour. To
afford the industrious well-deserving poor a little assistance in this
way, would call forth their gratitude to the givers, and confer a
blessing on the needy. The want of knowing how to properly prepare the
kind of soup best adapted to the purpose has, no doubt, in a great
measure, militated against its being more generally bestowed throughout
the kingdom; and it is in order to supply that deficient knowledge, that
I have determined on giving easy instructions for its preparation.
No. 239. HOW TO PREPARE A LARGE QUANTITY OF GOOD SOUP FOR THE POOR.
It is customary with most large families, while living in the country,
to kill at least some portion of the meat consumed in their households;
and without supposing for a moment that any portion of this is ever
wasted, I may be allowed to suggest that certain parts, such as sheep's
heads, plucks, shanks, and scrag-ends, might very well be spared towards
making a good mess of soup for the poor. The bones left from cooked
joints, first baked in a brisk oven for a quarter of an hour, and
afterwards boiled in a large copper of water for six hours, would
readily prepare a gelatinized foundation broth for the soup; the bones,
when sufficiently boiled, to be taken out. And thus, supposing that your
copper is already part filled with the broth made from bones (all the
grease having been removed from the surface), add any meat you may have,
cut up in pieces of about four ounces weight, garnish plentifully with
carrots, celery, onions, some thyme, and ground allspice, well-soaked
split peas, barley, or rice; and, as the soup boils up, skim it well
occasionally, season moderately with salt, and after about four hours'
gentle and continuous boiling, the soup will be ready for distribution.
It was the custom in families where I have lived as cook, to allow a
pint of this soup, served out with the pieces of meat in it, to as many
as the recipients' families numbered; and the soup was made for
distribution twice every week during winter.
No. 240. ANOTHER METHOD FOR MAKING ECONOMICAL SOUP.
In households where large joints of salt beef, or pork, are cooked
almost daily for the family, the liquor in which they have been boiled
should be saved, all grease removed therefrom, and put into the copper
with a plentiful supply of carrots, parsnips, celery, and onions, all
cut in small pieces, the whole boiled and well skimmed till the
vegetables are done; the soup is then to be thickened with either
oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground
allspice, and stirred continuously until it boils up again; it must then
be skimmed, and the best pieces of meat selected from the stock-pot
should be kept in careful reserve, to be added to the soup, and allowed
to boil therein for half an hour longer.
No. 241. HOW TO MAKE FISH SOUP IN LARGE QUANTITIES FOR DISTRIBUTION TO
THE POOR.
This kind of soup, it will be easily understood, is applicable only on
the sea-coast, and wherever fish is to be had very cheap. Chop fine a
dozen onions, some thyme, and winter savory, and put these into a
copper, or some large pot, with about six gallons of water, one pound of
butter, pepper and salt enough to season; allow the whole to boil for
ten minutes, then thicken the broth with about four pounds of oatmeal,
peasemeal, or flour; stir the soup continuously until it boils, and then
throw in about fifteen pounds of fish cut up in one-pound size pieces,
and also some chopped parsley; boil all together until the fish is done,
and then serve out the soup to the recipients. All kinds of fish, except
sprats, herrings, and pilchards, are equally well adapted for making
fish soup, but codfish, cod's heads, skate, eels, etc., and all
glutinous fish, suit the purpose best.
INDEX.
Anchovy Sauce, 64
Antispasmodic Tea, 97
Apples, baked, 57
Apple Dumplings, baked, 53
Apple Pudding, 30
Apple-water Drink, 90
Arrow-root, how to prepare, 84
Arrow-root Pudding, 89
Bacon and Cabbages, boiled, 47
Bacon and Cabbage Soup, 18
Bacon, how to cure, 26
Bacon Roll-pudding, 38
Balm and Burrage Tea, 92
Barley Water, 93
Batter and Fruit Pudding, 30
Batter-pudding, how to make a small, 87
Beef and Potatoes, baked, 35
Beef, boiled, 13
Beef, how to boil, 13
Beefsteaks, plain, 42
Beef Tea, 81
Beer, how to brew your own, 65
Belgian Faggots, 41
Biscuits, hard, 69
Black Puddings, 27
Blancmange, how to make, 86
Bouillabaisse Soup, 63
Bran Tea, a Remedy for colds, etc., 90
Bread, how to bake your own, 68
Bread Pudding, for a family, 29
Bread-pudding, how to make a tea-cup, 88
Bread Sauce, for a Roast Fowl, 20
Broad Beans, how to cook, 74
Broth made from bones for Soup, 16
Brown and Polson Fruit Pudding, 32
Brown and Polson Pudding, 31
Brown and Polson Tea-cup Pudding for infants, 89
Brown and Polson Thick Milk, 32
Bullock's Heart, baked, 39
Bullock's Heart, stuffed, 39
Bubble and Squeak, 46
Burns or Scalds, a Cure for, 98
Cabbage and Bacon, fried, 73
Calf's-feet Jelly, how to make, 85
Camomile Tea, 91
Caudle, how to make, 84
Cheese, Italian, 28
Chicken Broth, 82
Chicken Broth, cheap, 82
Chilblains, a Cure for, 97
Christmas Plum Pudding, 50
Cocky Leeky, 19
Cocoa Nibs, how to prepare, 99
Cod's Head, baked, 63
Coffee, how to make, 98
Cold in the Head, a Cure for, 98
Colds, how to make a cordial for, 94
COOKERY AND DIET FOR THE SICK-ROOM, 81
Cough, a Cure for a hard dry, 95
Cow-heel Broth, 18, 85
Currant Jam, 55
Dandelion Tea, 97
Drink, a cooling, 95
Ducks, baked or roast, 24
Dumplings, Norfolk, 33
Dumplings, Yeast, 33
ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR, 99
Economical Pot Liquor Soup, 14
Eels, stewed, 34
Egg-hot, 78
Eggs and Bacon, fried, 77
Eggs, buttered, 77
Egg Sauce for Roast Fowls, etc., 20
Eggs stewed with Cheese, 78
Eggs with Brown Butter, 77
Elder Wine, how to make, 57
Fish, baked, 63
Fish Curry, how to make a, 48
Fish Pie, 37
Fish, salt, with Parsnips, 62
Fish Soup, 60
Fish Soup, how to make large quantities for distribution to the poor, 101
Fish, to boil, 64
Fish, to fry, 61
French Beans, how to cook, 74
Fruit Pies in general, 52
Gargle, how to make a stringent, 95
Giblet Pie, 37
Gingerbread Nuts, 70
Ginger-pop, 78
Goose, baked, 23
Gooseberry Jam, how to make, 56
Gravy, brown, for Roast Fowls, etc., 20
Ground-rice Milk, how to make, 87
Ground-rice Pudding, 89
Gruel, Brown and Polson, 83
Gruel, how to make, 83
Gruel, how to make with Pearl Barley, 85
Gruel made with Oatmeal, 84
Hams, how to cure, 25
Hams, how to smoke, 26
Hare, jugged, 46
Haricot Beans, a Salad of, 76
Haricot Beans, how to dress, 75, 76
Haricot Beans, white, 75
Hashed Meats, 43
Herrings, red, a dinner of, 61
Hop Tea, 96
Hyssop Tea, a Remedy for Worms, 96
Iceland-moss Jelly, 86, 96
Irish Stew, 60
Isinglass Jelly, how to prepare, 87
Jam Pudding, 51
Jam Tart, 53
Kidney Pudding, 43
Leg of Beef, stewed, 18
Lemonade, how to make, 90
Lentils, 76
Lime-flower Tea, 96
Linseed Tea, 91
Mackerel, soused, 61
Meat Panada for Invalids and Infants, 82
Meat Pie, 37
MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC., 90
Milk, thick for breakfast, 16
Mince-meat, a cheap kind of, 52
Mince-pie, how to make a, 53
Mince-pie Paste, 52
Muscles, or Mussels, stewed, 34
Mustard, how to mix, 81
Mutton Broth, 81
Mutton Chops, or Steaks, 43
Mutton, Shoulder of, boiled, and Onions, 36
Oatmeal Porridge for Six Persons, 16
Omelet, how to make an, 77
Onions, baked or roasted, 74
Onion Soup for Six Persons, 15
Orangeade, or Orange Drink, 90
Ox-cheek Soup, 17
Ox Kidney, stewed, 39
Oysters, stewed, 34
Pancakes for Shrove Tuesday, 54
Parsley Sauce, 64
Parsnips, buttered, 73
Pears, baked, 56
Peas and Bacon, 74
Pea Soup for Six Persons, 15
Pig's Feet, 28
Pig's Fry, 42
Pig's Head, baked, 23
Pig, how to make the most of, after it is killed, 24
Pig's Pluck, how to dispose of, 27
Pig, Sucking, baked, 24
Plum Broth, 79
Plum or Currant Dough Pudding, 50
Plum Porridge, cold, 79
Pork Chops, grilled or boiled, 20
Pork, roast, 45
Potatoes, baked or roasted, 71
Potatoes, baked, mashed, 72
Potatoes, how to boil, 70
Potatoes, how to fry, 71
Potatoes, how to mash, 72
Potatoes, how to steam, 70
Potatoes, how to stew, 72
Potatoes, mashed with Ling, 72
Potato Pie, 38
Potato Pudding, 32
Potato Soup for Six Persons, 14
Prunes, or Pruens, stewed, 79
Pudding, baked Suet, 36
Pudding made of small Birds, 22
Pudding, Yorkshire, 35
Pumpkin Porridge, 58
Rabbit Pudding, 38
Raisinet, a Preserve for Winter, 54
Red Cabbages, how to stew, 93
Rhubarb, how to preserve, 56
Rhubarb Pie, 51
Rice and Apples, 31
Rice, curried, 28
Rice Dumplings, 49
Rice Gruel, a Remedy for Relaxed Bowels, 84
Rice-milk for Six Persons, 59
Rice Pudding, a Ground, 29
Rice Pudding, a Plain, 29
Rice, the way to boil, 49
Rice Water, 94
Roast Fowl and Gravy, 19
Sage or Marygold Tea, 92
Sago for Invalids, how to prepare, 83
Sago Pudding, 89
Salad, a Bacon, 80
Salad, a Plain, 80
Salad, a Summer, 80
Salad, Celery Crab, 80
Sauce for Sweet Puddings, 50
Sausage Dumplings, 45
Sausages, Pork, how to make, 27
Sausage Rolls, 45
Sausages, stewed, 42
Seam, or Loose Fat, how to melt down, 28
Sharp Sauce for Broiled Meats, 21
Sheep's-head Broth, 17
Sheep's Heads, baked, 40
Sheep's Pluck, 40
Sheep's Trotters, stewed, 40
Sick-diet Jelly, how to make, 87
Skate, baked, 64
Soothing Drink for Coughs, 91
Sore Throat attended with Fever, refreshing Drink for, 97
Soup for the Poor, how to prepare a large quantity of good, 100, 101
Spinach, how to cook, 73
Sprains, a Cure for, 97
Steaks, fried, and Onions, 41
Steaks, stewed, 41
Sting of Wasps or Bees, a Cure for, 98
Supper, a Relish for, 76
Swedish Turnips, buttered, 73
Tapioca, how to prepare, 83
Tapioca Pudding, 88
Toad in the Hole, 36
Toast Water, 93
Toothache, a Cure for, 98
Treacle Posset, 94
Treacle Pudding, 30
Tripe, baked, 45
Tripe, boiled, 44
Veal and Rice Broth, 82
Veal Cutlets and Bacon, 22
Veal, Knuckle of, and Rice, 59
Veal, roast, stuffed, 21
Vegetable Marrow, how to cook, 74
Vegetable Porridge, 58
Vegetable Pottage, economical, 47
Welsh Rarebit, how to make a, 78
White Wine Whey, 94
Wind on the Stomach, a simple Remedy against, 95
Yorkshire Pie-clates for Tea, 69
THE END.
Thomas Harrild, Printer, Shoe Lane, Fleet Street, London.
[Illustration]
TO THE FACULTY.
J. & J. COLMAN'S
GENUINE MUSTARD.
The Lancet, by its resumed inquiries upon the subject of adulterations,
has again called attention of the Public to a variety of articles of
daily use.
To Mustard great prominence has been given, from the fact that
thirty-three samples were examined. The Report states that _four_ only
were found to be _genuine_: of which, _two_ samples were of the
manufacture of J. and J. COLMAN, being respectively "Colman's Genuine
London Mustard, Warranted Pure," and "Colman's Brown Mustard, Warranted
Pure."
We also learn that manufactured Mustard extends from the _pure_ and
_genuine_ to the _injurious combination_ exposed in _The Lancet_ (see
27th Sample examined); to which disclosure the attention of Medical Men
is invited (whether practising privately or in Hospitals and
Infirmaries) when prescribing Mustard as a remedial agent. The fact is
also equally important to the Vendor and his customer, the Public.
And further, as to _quality_--_The Lancet_, in substance, reports that
_genuine Mustard_ will be as _varied_ in strength, pungency, and
flavour, as are the known differences between the finest and most
inferior qualities of seed; it results, then, that _genuine_ does not
necessarily imply high quality.
J. and J. COLMAN submit, that in their _Pure Mustards_ nothing that
known skill and improved machinery can obtain from finest seed remains
unsecured, and, whether for prompt and specific _medical_ effects, or as
a table condiment, these Mustards are equally valuable.
J. and J. COLMAN offer to the Public not only "Genuine" and "Pure"
Mustard in the highest perfection, but also their other varieties of
Mustard Condiments, known as "Double Superfine," "Superfine," "Fine,"
etc., in which delicacy, flavour, and strength will be found in
agreeable combination. These Mustards may be obtained of any Grocer,
Chemist, or Italian Warehouseman in the kingdom; and when sold in tins
or packets, J. and J. COLMAN's _trade mark_, the "Bull's Head," is a
guarantee upon which the Public may rely.
J. & J. COLMAN, 26, Cannon Street, London, E.C.
CONSUMPTION IN ALL ITS STAGES,
Coughs, Whooping Cough, Asthma, Bronchitis, Fever, Ague,
Diphtheria, Hysteria, Rheumatism, Diarrhoea, Spasms,
Colic, Renal and Uterine Diseases, are immediately
relieved by a dose of
=CHLORODYNE.=
(_Trade Mark._)
Discovered and named by DR. J. COLLIS BROWNE, M.R.C.S.L., Ex-Army
Medical Staff.
The question asked by invalids, families, and households is, What is the
best medicine to give in the above diseases, and what to have always
ready? Medical testimony, the reply of thousands of sufferers and
invalids, is confirmatory of the invaluable relief afforded by this
remedy above all others.
CHLORODYNE is a liquid taken in drops according to age. It invariably
relieves pain of whatever kind; creates a calm, refreshing sleep; allays
irritation of the nervous system when all other remedies fail; leaving
no bad effects, like opium or laudanum, and can be taken when none other
can be tolerated. Its value in saving life in infancy is not easily
estimated; a few drops will subdue the irritation of Teething, prevent
and arrest Convulsions, cure Whooping Cough, Spasms, and Flatus at once.
Among invalids it allays the pain of Neuralgia, Rheumatism, Gout, etc.
It soothes the weary achings of Consumption, relieves the Soreness of
the Chest, Cough, and Expectoration; and cures all Chest Affections,
such as Asthma, Bronchitis, Palpitation, etc. It checks Diarrhoea,
Alvine Discharges, or Spasms, and Colics of the Intestines, etc.
The extensive demand for this remedy, known as Dr. J. COLLIS BROWNE'S
CHLORODYNE, by the Medical Profession, Hospitals, Dispensaries--Civil,
Military, and Naval--and Families especially, guarantees that this
statement of its extreme importance and value is a _bona fide_ one, and
worthy the attention of all.
EXTRACTS OF MEDICAL OPINIONS.
From W. VESALIUS PETTIGREW, M.D.--"I have no hesitation in stating that
I have never met with any medicine so efficacious as an anti-spasmodic
and sedative. I have used it in Consumption, Asthma, Diarrhoea, and
other diseases, and am most perfectly satisfied with the results."
From DR. M'MILMAN, of New Galloway, Scotland.--"I consider it the most
valuable medicine known."
G. HAYWARD, Esq., Surgeon, Stow-on-ye-Wold.--"I am now using Dr. J.
Collis Browne's Chlorodyne with marvellous good effects in allaying
inveterate sickness in pregnancy."
DR. M'GRIGOR CROFT, late Army Staff, says:--"It is a most valuable
medicine."
J. C. BAKER, Esq., M.D., Bideford.--"It is without doubt the most
valuable and certain anodyne we have."
DR. GIBBON, Army Medical Staff, Calcutta.--"Two doses completely cured
me of Diarrhoea."
From G. V. RIDOUT, Esq., Surgeon, Egham.--"As an astringent in severe
Diarrhoea, and an anti-spasmodic in Colic, with Cramps in the Abdomen,
the relief is instantaneous. As a sedative in Neuralgia and Tic-Doloreux
its effects were very remarkable. In Uterine Affections I have found it
extremely valuable."
CAUTION.--Beware of Spurious Compounds or Imitations of "Chlorodyne."
Dr. Browne placed the Recipe for making "Chlorodyne" in the hands of Mr.
Davenport ONLY; consequently, there can be no other Manufacturer. The
genuine bears the words, "Dr. J. Collis Browne's Chlorodyne," on the
Government Stamp of each Bottle.--Sold only in Bottles at 2_s._ 9_d._,
and 4_s._ 6_d._, by the Sole Agent and Manufacturer,
J. T. DAVENPORT,
33, GREAT RUSSELL STREET, BLOOMSBURY SQUARE, LONDON.
BE CAREFUL WHAT YOU EAT.
BORWICK'S is _the_ BAKING POWDER recommended by Dr. Hassall (Analyst to
the _Lancet_, Author of "Adulterations Detected," etc.) It was the
_first_, and is the _best_ Baking Powder--often imitated, but never
equalled. Its merits are too well known to require any _puffing_ by the
Proprietor. Warranted free from alum, found in most of the worthless
imitations. Try it once, and you will never use the trash made from
inexpensive materials, and recommended by unprincipled shopkeepers,
because they realize a larger profit by the sale. As you value your
health, insist upon having BORWICK's Baking Powder only.
Sold retail by most Druggists, Grocers, and Oilmen, in 1d., 2d., 4d.,
and 6d. packets, and 1s. boxes. Wholesale by G. BORWICK, 21, Little
Moorfields, E. C.
LIFE FOR THE CONSUMPTIVE.
One Tablespoonful of the PATENT OZONIZED COD LIVER OIL, three times a
day, conveys artificially to the lungs of the Consumptive and delicate,
the vital properties of Oxygen without the effort of inhalation, and has
the wonderful effect of reducing the pulse while it strengthens the
system. The highest Medical authorities pronounce it the nearest
approach to a specific for Consumption yet discovered--in fact, it will
restore to health when all other remedies fail. See _Lancet_, March 9th,
1861.
Sold by all Chemists, in 2s. 6d., 4s. 9d., and 9s. bottles. Wholesale by
G. BORWICK, Sole Licensee, 21, Little Moorfields, London.
FRAMPTON'S PILL OF HEALTH.
This excellent FAMILY PILL is a Medicine of long-tried efficacy for
purifying the blood, and correcting all Disorders of the Stomach and
Bowels. Two or three doses will convince the afflicted of its salutary
effects. The stomach will speedily regain its strength; a healthy action
of the liver, bowels, and kidneys will rapidly take place; and renewed
health will be the quick result of taking this medicine, according to
the directions accompanying each box.
PERSONS OF A FULL HABIT, who are subject to headache, giddiness,
drowsiness, and singing in the ears, arising from too great a flow of
blood to the head, should never be without them, as many dangerous
symptoms will be entirely carried off by their timely use; and for
elderly people, where an occasional aperient is required, nothing can be
better adapted.
For FEMALES these Pills are truly excellent, removing all obstructions,
the distressing headache so prevalent with the sex, depression of
spirits, dulness of sight, nervous affections, blotches, pimples, and
sallowness of the skin, and give a healthy juvenile bloom to the
complexion.
Sold by all medicine vendors. Observe the name of "THOMAS PROUT, 229,
Strand, London," on the Government Stamp. Price 1s. 1-1/2d. and 2s 9d.
per box.
BLAIR'S GOUT AND RHEUMATIC PILLS.
Price 1s. 1-1/2d. and 2s. 9d. per box.
This preparation is one of the benefits which the Science of modern
Chemistry has conferred upon mankind; for during the first twenty years
of the present century to speak of a cure for the Gout was considered a
romance; but now the efficacy and safety of this Medicine is so fully
demonstrated, by unsolicited testimonials from persons in every rank of
life, that public opinion proclaims this as one of the most important
discoveries of the present age.
These Pills require no restraint of diet or confinement, during their
use, and are certain to prevent the disease attacking any vital part.
Sold by all medicine vendors. Observe "THOMAS PROUT, 229, Strand,
London," on the Government Stamp.
SILVER MEDAL, FIRST-CLASS, PARIS, 1855.
[Illustration]
S. NYE AND Co.'s PATENT MACHINES,
OF VARIOUS SIZES,
For Mincing Meat, Vegetables, etc.; for making Sausages, Mince-meat,
Force-meat, Potted-meat, and various dishes for Families, Hotel-keepers,
Confectioners, Butchers, and also for Hospitals, Lunatic Asylums, and
all large Establishments.
Price £1. 10s., £2. 2s., £3. 3s., and £7. 7s.
SMALL MINCER OR MASTICATOR,
TO ASSIST DIGESTION Price 30s.
79, WARDOUR STREET, LONDON.
[Illustration]
S. NYE'S IMPROVED MILLS,
For Coffee, Pepper, Spice, Rice, etc.,
ARE THE BEST AND MOST CONVENIENT MADE.
Price 8s., 10s., and 14s. each.
79, WARDOUR STREET, LONDON.
COUGHS, ASTHMA, AND INCIPIENT CONSUMPTION ARE EFFECTUALLY CURED BY
KEATING'S COUGH LOZENGES,
Judged by the IMMENSE DEMAND, this UNIVERSAL REMEDY now stands the first
in public favour and confidence; this result has been acquired by the
test of fifty years' experience. These Lozenges may be found on sale in
every British Colony, and throughout India and China they have been
highly esteemed wherever introduced. For COUGHS, ASTHMA, and all
affections of the Throat and Chest, they are the most agreeable and
efficacious remedy.
Prepared and Sold in Boxes, 1s. 1-1/2d., and Tins, 2s. 9d., 4s. 6d., and
10s. 6d. each, by THOMAS KEATING, Chemist, etc., 79, St. Paul's
Churchyard, London. Retail by all Druggists and Patent Medicine Vendors
in the World.
KEATING'S PALE NEWFOUNDLAND COD LIVER OIL.
PERFECTLY PURE, NEARLY TASTELESS, and FREE FROM ADULTERATIONS OF ANY
KIND, having been analyzed, reported on, and recommended by Professors
TAYLOR and THOMSON, of Guy's and St. Thomas's Hospitals, and also quite
recently examined by Dr. EDWIN PAYNE, who, in the words of the late Dr.
PEREIRA, say, that "The finest oil is that most devoid of _colour_,
_odour_, and _flavour_," characters this will be found to possess in a
high degree.
Half-pints 1s. 6d., Pints 2s. 6d., Quarts 4s. 6d., and Five-pint Bottles
10s. 6d., Imperial Measure. 79, St. Paul's Churchyard, London.
BROWN & POLSON'S
PATENT CORN FLOUR
Being first of the kind manufactured in the United Kingdom and France,
it is in both Countries not only
THE ORIGINAL,
but is indisputably the Only article of the kind, which by its own
merit, and the simple publicity of its uses, has been adopted by the
best families as an invariable table delicacy. It is prepared by a
process to which long experience has given the greatest perfection, and
from grain carefully selected from the choicest European crops; these
advantages are so appreciable, that its quality has by comparison been
preferred to all others, and
THE LANCET,
in a notice given July 24, 1858, states, "=This is superior to anything
of the kind known="--an opinion indisputably confirmed by scientific
tests and public appreciation.
THE ILLUSTRATED LONDON NEWS,
AND
THE LEISURE HOUR,