hearts, and tenderest parts of the gizzards, and shred them small, with
half a handful of young clary, an anchovy to each fowl, an onion, and
the yolks of four eggs boiled hard, seasoning the whole with pepper,
salt, and mace. Stuff the fowls with this mixture, and sew up the vents
and necks quite close, that the water may not get in. Boil them in salt
and water till almost done; then drain them, and put them into a stewpan
with butter enough to brown them. Serve them with fine melted butter,
and a spoonful of ketchup of either sort, in the dish.
DEBILITY. A general relaxation of the nervous system is the source of
numerous disorders, and requires a treatment as various as the causes on
which it depends. In general, gentle heat possesses both stimulating and
strengthening properties, and this is best communicated by a warm bath,
which instead of relaxing will invigorate the whole frame. Diet must
also be attended to; and weakly persons should be careful to eat light
and nourishing food, and plenty of nutricious vegetables. New laid eggs,
soup, strong meat-broth, and shell-fish are also very nourishing.
Clothing should be accommodated to the climate and changes of weather,
so as to preserve as much as possible a middle temperature between cold
and heat. Invalids of this description require longer and less disturbed
rest than persons in perfect health and vigour; labour and exercise
adapted to their habits and strength, a clean but not too soft bed, an
airy and capacious apartment, and particularly a calm and composed mind,
which last possesses a most powerful influence in preserving health and
life, for without tranquility, all other means will be ineffectual.
DERBYSHIRE BREAD. Rub four ounces of butter into four pounds of flour,
add four eggs well beaten, a pint of milk, and a large spoonful of
yeast. Mix them into a paste, make it into rolls, and let them stand
half an hour to rise before the fire. Put them into the oven, dip them
in milk the next day, and then let them stand by the fire in a Dutch
oven about twenty minutes. The rolls will then be very good, and keep a
fortnight.
DEVONSHIRE JUNKET. Put warm milk into a bowl, and turn it with rennet.
Then without breaking the curd, put on the top some scalded cream, sugar
and cinnamon.
DIET BREAD. Beat nine eggs, and add their weight in sifted sugar, and
half as much flour. Mix them well together, grate in the rind of a
lemon, and bake it in a hoop.
DIET DRINK. Infuse in five gallons of small beer, twelve ounces of red
dock-roots, the pith taken out; three ounces of chicary roots, two
handfuls of sage, balm, brooklime, and dandelion; two ounces of senna,
two of rhubarb, four ounces of red saunders, and a few parsley and
carraway seeds. Or boil a pound of the fine raspings of guaiacum, with
six gallons of sweetwort, till reduced to five; and when it is set to
work, put in the above ingredients. If a little salt of wormwood be
taken with it, this diet drink will act as a diuretic, as well as a
purgative.
DINNERS. The FIRST COURSE for large dinner parties, generally consists
of various soups, fish dressed many ways, turtle, mock turtle, boiled
meats and stewed: tongue, ham, bacon, chawls of bacon, boiled turkey and
fowls: rump, sirloin, and ribs of beef roasted: leg, saddle, and other
roast mutton: roast fillet, loin, neck, breast, and shoulder of veal:
leg of lamb, loin, fore-quarter, chine, lamb's head and mince: mutton
stuffed and roasted, steaks variously prepared, ragouts and fricassees:
meat pies raised, and in dishes: patties of meat, fish, and fowl: stewed
pigeons, venison, leg of pork, chine, loin, spare-rib, rabbits, hare,
puddings, boiled and baked: vegetables, boiled and stewed: calf's head
different ways, pig's feet and ears different ways.--Dishes for the
SECOND COURSE, birds, and game of all sorts: shell-fish, cold and
potted: collared and potted fish, pickled ditto, potted birds, ribs of
lamb roasted, brawn, vegetables, stewed or in sauce: French beans, peas,
asparagus, cauliflower, fricassee, pickled oysters, spinach, and
artichoke bottoms: stewed celery, sea kale, fruit tarts, preserved-fruit
tarts, pippins stewed, cheesecakes, various sorts: a collection of sweet
dishes, creams, jellies, mince pies, and all the finer sorts of
puddings: omlet, macaroni, oysters in scallops, stewed or pickled.--For
removes of soup and fish, one or two joints of meat or fowl are served;
and for one small course, the article suited to the second must make a
part. Where vegetables, fowls, or any other meat are twice dressed, they
add to the appearance of the table the first time; and three sweet
articles may form the second appearance, without greater expence. In
some houses, one dish at a time is sent up with the vegetables, or
sauces proper to it, and this in succession hot and hot. In others, a
course of soups and fish: then meats and boiled fowls, turkey, &c. Made
dishes and game follow; and lastly, sweet dishes; but these are not the
common modes. It ought also to be remarked, that cooks in general do not
think of sending up such articles as are in the house, unless ordered;
though by so doing, the addition of something collared or pickled, some
fritters, fried patties, or quick-made dumplings, would be useful when
there happen to be accidental visitors: and at all times it is proper to
improve the appearance of the table rather than let things spoil below,
by which an unnecessary expence is incurred.--Any of the following
articles may be served as a relish, with the cheese, after dinner. Baked
or pickled fish done high, Dutch pickled herrings: sardinias, which eat
like anchovy, but are larger: anchovies, potted char, ditto lampreys:
potted birds made high, caviare and sippets of toast: salad, radishes,
French pie, cold butter, potted cheese, anchovy toast.
DISTRESS FOR RENT. In these days of general complaint and general
distress, when so many families and individuals are suffering from the
extortions of tax-gatherers, and the severity of landlords, it is proper
that householders and occupiers of land should be furnished with a
little information on the subject of their legal rights and liabilities,
in order to guard against injustice, or the fatal consequences of
illegal proceedings. It must therefore be observed, that rent is
recoverable by action of debt at common law; but the general remedy is
distress, by taking the goods and chattels out of the possession of the
tenant, to procure satisfaction for rent. A distress for rent therefore
must be made for nonpayment, or rent in arrears, and cannot be made on
the day in which the rent becomes due. Neither can distress be made
after the rent has been tendered; or if it be tendered while the
distress is making, the landlord must deliver up the distress. Any goods
or effects that are damaged by the proceedings of the landlord, must be
made good by him.--When distress is levied, it should be for the whole
of the rent in arrears; not a part at one time and the remainder at
another, if there was at first a sufficiency; but if the landlord should
mistake the value of the things, he may make a second distress to supply
the deficiency. He must be careful to demand neither more nor less than
is due; he must also shew the certainty of the rent, and when it was
due; otherwise the demand will not be good, nor can he obtain a
remedy.--A landlord may distrain whatever he finds on the premises,
whether it be the property of his tenant or not, except such things as
are for the maintenance and benefit of trade; such as working tools and
implements, sacks of corn, or meal in a mill. Neither fixtures in a
house nor provisions can be distrained, nor any other article which
cannot be restored in as good a state as when it was taken; but wearing
apparel may be distrained when they are not in use. Money out of a bag
cannot be distrained, because it cannot be known again; but money sealed
up in a bag may. A horse in a cart cannot be distrained, without also
taking the cart; and if a man be in the cart, these cannot be taken. A
horse bringing goods to market, goods brought to market to be sold,
goods for exportation on a wharf or in a warehouse, goods in the hands
of a factor, goods delivered to a carrier to be conveyed for hire, wool
in a neighbour's barn, are all considered as goods in the hands of a
third person, and cannot therefore be distrained by a landlord for rent.
But goods left at an inn or other place of conveyance, a chaise or
horse standing in a stable, though the property of a third person, may
be distrained for rent. A distress must not be made after dark, nor on
the Sabbath day.--Where a landlord means to distrain for rent, it is not
necessary to demand his rent first, unless the tenant is on the premises
on the day of payment, and ready to pay it. But if goods are distrained,
and no cause given for so doing, the owner may rescue them, if not
impounded. Distraining part of the goods for rent in arrear, in the name
of the whole goods, will be deemed a lawful seizure. But if distress and
sale be made for rent when it can be proved that no rent is due or in
arrear, the person so injured may recover double the value of such goods
distrained, with full costs of suit. If goods be impounded, though they
have been distrained without a cause, a tenant cannot touch them,
because they are then in the hands of the law; but if not impounded or
taken away, he is at liberty to rescue them.--If distress be made for
rent, and the goods are not replevied within five days after the
distress is made, and notice left on the premises stating the cause of
such distress, the person distraining may have the goods appraised by
two persons, sworn by the constable of the place for that purpose, and
may after such appraisement sell them to the best advantage. The rent
may then be taken, including all expences, and the overplus left in the
hands of the constable for the owner's use. If a landlord commit an
unlawful act or any other irregularity, in making distress for rent
which is justly due, the distress itself will not on that account be
deemed unlawful; but full damages may be demanded by the injured party,
with full costs of suit; either in an action of trespass, or on the
case. But if full recompense be tendered to the tenant for such trespass
before the action is commenced, he is bound to accept it, or the action
will be discharged.--If a tenant clandestinely remove his goods, to
prevent the landlord from distraining them for rent, he may seize the
goods within thirty days, wherever they shall be found; and if not
actually sold previous to the seizure, he may dispose of them in order
to recover his rent. Any tenant or assistant removing goods to prevent a
distress, is liable to double the value of the goods, which the landlord
may recover by action at law. If under the value of fifty pounds,
complaint may be made in writing to two neighbouring magistrates, who
will enforce the payment by distress, or commit the offenders to the
house of correction for six months. If any person after the distress is
made, shall presume to remove the goods distrained, or take them away
from the person distraining, the party aggrieved may sue for the injury,
and recover treble costs and damages against the offender.--A landlord
may not break a lock, nor open a gate; but if the outer door of the
house be open he may enter, and break open the inner doors. But where
goods are fraudulently removed, and locked up to prevent their being
seized, the landlord may break open every place where they are and seize
them. If in a dwelling house, an oath must first be made before a
magistrate, that is was suspected the goods were lodged there. The most
eligible way is to remove the goods immediately, and to give the tenant
notice where they are removed to; but it is usual to leave them under
the protection of a person on the premises for five whole days, after
which it is lawful to sell them. In making the distress, it is necessary
to give the bailiff a written order for that purpose, which the landlord
may do himself without any stamp, only specifying the person's name,
place of abode, and rent in arrears for which the goods and chattels are
to be seized. After this an inventory is to be made of the articles, a
copy of which is to be given to the tenant, accompanied with a notice
that unless the arrears of rent and charges of distress be paid, or the
goods replevied at the expiration of five days from the day of distress,
the said goods will be appraised and sold according to law. If the
landlord chooses to indulge the tenant with a longer time to raise the
money, a memorandum must be taken of the tenant, stating that possession
is lengthened at his request, or the landlord will be liable to an
action for exceeding the time of his original notice.--See TENANTS.
DOUBLE RENT. If a tenant has received a written notice, and he refuse to
quit, after such notice has been regularly served, and will not give
possession at the time required, he is liable to pay at the rate of
double the annual value of the land or tenement so detained, for so long
time as the same are detained in his possession, and the payment may be
recovered by action of debt. Or if the tenant shall give notice of his
intention to quit the premises, and do not deliver up possession
according to such notice, he is liable to the payment of double rent, as
in the other case.--The following is the form of a notice to a tenant to
quit, or to pay double rent. 'Mr. A. B. I hereby give you notice to
deliver up possession and quit, on or before next Michaelmas day, the
house and premises which you now hold of me, situate in the parish of
------inthe county of ------: and in default of your compliance
therewith, I do and will insist on your paying me for the same, the
yearly rent of ------ being double the annual rent, for such time as you
shall detain the key, and keep possession, over the said notice. Witness
my hand this day of ------ 182-. C. D. Landlord of the said premises.
Witness E. F.'--If, after notice of double rent be expired, a single
rent is accepted, such acceptance will prevent the penalty, until notice
is again given, and the time expired.
DOWN. This valuable part of goose coating, which contributes so much to
the comfort and even the luxury of life, comes to maturity when it
begins to fall off of itself; and if removed too soon, it is liable to
be attacked by worms. Lean geese furnish more than those that are fat,
and the down is more valuable. Neither the feathers nor the down of
geese which have been dead some time are fit for use: they generally
smell bad, and become matted. None but what is plucked from living
geese, or which have just been killed, ought to be exhibited for sale;
and in this case the down should be plucked soon, or before the geese
are entirely cold.
DRAUGHT FOR A COUGH. Beat a fresh-laid egg, and mix it with a quarter of
a pint of new milk warmed, but do not heat it after the egg is put in.
Add a large spoonful of capillaire, the same of rose water, and a little
nutmeg scraped. Take it the first and last thing, and it will be found a
fine soft draught for those who are weakly, or have a cold.--Another
remedy. Take a handful of horehound, a handful of rue, a handful of
hyssop, and the same quantity of ground ivy and of tormentil, with a
small quantity of long plantain, pennyroyal, and five finger. Boil them
in four quarts of water till reduced to two quarts. Strain it off, then
add two pounds of loaf sugar; simmer it a little, add a quart of brandy
and bottle it for use. A wine glassful of this to be taken occasionally.
DRIED BACON. When two flitches are to be cured, divide the hog, cut off
the hams, and take out the chine. It is common to remove the spare-ribs,
but the bacon will be preserved better from being rusty, if they are
left in. Salt the bacon six days, then drain it from that first pickle:
mix a proper quantity of salt with half a pound of bay-salt, three
ounces of saltpetre, and a pound of coarse sugar, to each hog. Rub the
salts well in, and turn it every day for a month. Drain and smoke it for
a few days, or dry it with bran or flour, and hang it in the kitchen, or
on a rack suspended from the ceiling.--Good bacon may be known, if you
are going to purchase it, by the rind being thin, the fat firm, and of a
red tinge, the lean tender, of a good colour, and adhering to the bone.
If there are yellow streaks in it, it is going, if not already rusty.
DRIED CHERRIES. Stone six pounds of Kentish cherries, and put them into
a preserving pan with two pounds of loaf sugar pounded and strewed among
them. Simmer them till they begin to shrivel, then strain them from the
juice, lay them on a hot hearth or in an oven, when either is cool
enough to dry without baking them. The same syrup will do another six
pounds of fruit.--To dry cherries without sugar, stone, and set them
over the fire in a preserving pan. Simmer them in their own liquor, and
shake them in the pan. Put them by in common china dishes: next day give
them another scald, and when cold put them on sieves to dry, in an oven
moderately warm. Twice heating, an hour each time, will be sufficient.
Place them in a box, with a paper between each layer.--A superior way of
preserving cherries is to allow one pound of double-refined sugar to
every five pounds of fruit, after they are stoned; then to put both into
a preserving pan with very little water, till they are scalding hot.
Take the fruit out immediately and dry them; return them into the pan
again, strewing the sugar between each layer of cherries. Let it stand
to melt, then set the pan on the fire, and make it scalding hot as
before; take it off, and repeat this thrice with the sugar. Drain them
from the syrup, and lay them singly to dry on dishes, in the sun or on
a stove. When dry, put them into a sieve, dip it into a pan of cold
water, and draw it instantly out again, and pour them on a fine soft
cloth; dry them, and set them once more in the sun, or on a stove. Keep
them in a box, with layers of white paper, in a dry place. This is the
best way to give plumpness to the fruit, as well as colour and flavour.
DRIED HADDOCK. Choose them of two or three pounds weight; take out the
gills, eyes, and entrails, and remove the blood from the backbone. Wipe
them dry, and put some salt into the bodies and sockets. Lay them on a
board for a night, then hang them up in a dry place, and after three or
four days they will be fit to eat. Skin and rub them with egg, and strew
crumbs over them. Lay them before the fire, baste with butter till they
are quite brown, and serve with egg sauce.--Whitings, if large, are
excellent in this way; and where there is no regular supply of fish, it
will be found a great convenience.
DRIED SALMON. Cut the fish down, take out the inside and roe. After
scaling it, rub it with common salt, and let it hang twenty-four hours
to drain. Pound three or four ounces of saltpetre, according to the size
of the fish, two ounces of bay salt, and two ounces of coarse sugar. Mix
them well, rub it into the salmon, and lay it on a large dish for two
days; then rub it with common salt, wipe it well after draining, and in
twenty-four hours more it will be fit to dry. Hang it either in a wood
chimney, or in a dry place, keeping it open with two small
sticks.--Dried salmon is broiled in paper, and only just warmed through.
Egg sauce and mashed potatoes may be eaten with it; or it may be boiled,
especially the part next the head. An excellent dish of dried salmon may
also be made in the following manner. Prepare some eggs boiled hard and
chopped large, pull off some flakes of the fish, and put them both into
half a pint of thin cream, with two or three ounces of butter rubbed in
a tea-spoonful of flour. Skim and stir it till boiling hot, make a wall
of mashed potatoes round the inner edge of a dish, and pour the above
into it.
DRINK FOR THE SICK. Pour a table-spoonful of capillaire, and the same of
good vinegar, into a tumbler of fresh cold water. Tamarinds, currants,
fresh or in jelly, scalded currants or cranberries, make excellent
drinks; with a little sugar or not, as most agreeable. Or put a
tea-cupful of cranberries into a cup of water, and mash them. In the
meantime boil two quarts of water with one large spoonful of oatmeal,
and a bit of lemon peel; then add the cranberries, and as much fine
Lisbon sugar as shall leave a smart flavour of the fruit. Add a quarter
of a pint of sherry, or less, as may be proper: boil all together for
half an hour, and strain off the drink.
DRIPPING, if carefully preserved, will baste every thing as well as
butter, except fowls and game; and for kitchen pies nothing else should
be used. The fat of a neck or loin of mutton makes a far lighter pudding
than suet.
DRIPPING CRUST. Rub a pound of clarified dripping into three pounds of
fine flour, and make it into a paste with cold water. Or make a hot
crust with the same quantity, by melting the dripping in water, and
mixing it hot with the flour.
DROP CAKES. Rub half a pound of butter into a pound of fine flour; mix
it with half a pound of sugar, and the same of currants. Mix it into a
paste, with two eggs, a large spoonful of rose water, brandy, and sweet
wine; and put it on plates ready floured.
DROPSY. Gentle exercise and rubbing the parts affected, are highly
proper in this complaint, and the tepid bath has often procured
considerable relief. The patient ought to live in a warm dry place, not
expose himself to cold or damp air, and wear flannel next the skin.
Vegetable acids, such as vinegar, the juice of lemons and oranges,
diluted with water, should be drank in preference to wine or spirits,
either of which are generally hurtful. The diet should be light and
nourishing, easy of digestion, and taken in moderation. Horseradish,
onions and garlic, may be used instead of foreign spices; but tea,
coffee, and punch, are alike improper.
DROWNING. If a person unfortunately fall into the water, and is supposed
to be drowned, he should be carefully undressed as soon as he is taken
out; then laid on a bed or mattrass in a warm apartment, with the head
and upper part a little raised, and the nostrils cleaned with a feather
dipped in oil. Let the body be gently rubbed with common salt, or with
flannels dipped in spirits; the pit of the stomach fomented with hot
brandy, the temples stimulated with spirits of hartshorn, and bladders
of lukewarm water applied to different parts of the body, or a
warming-pan wrapped in flannel gently moved along the back. A warm bath,
gradually increased to seventy-five degrees, would be highly proper; or
the body may be carried to a brewhouse, and covered up with warm grains
for an hour or two. An attempt should be made to inflate the lungs,
either by the help of a pair of bellows, or a person's blowing with his
mouth through the nostril, which in the first instance is much better.
If the patient be very young, or the animation do not appear altogether
suspended, he may be placed in bed between two persons to promote
natural warmth, or covered with blankets or warm flannels. Stimulating
clysters of warm water and salt, or six ounces of brandy, should be
speedily administered. The means should be persevered in for several
hours, as there are instances of persons recovering after all hope was
given up, and they had been abandoned by their attendants. As soon as
the first symptoms of life are discernible, care must be taken to
cherish the vital action by the most gentle and soothing means.
Fomentations of aromatic plants may then be applied to the pit of the
stomach, bladders of warm water placed to the left side, the soles of
the feet rubbed with salt, and a little white wine dropped on the
tongue. The patient should then be left in a quiet state till able to
drink a little warm wine, or tea mixed with a few drops of vinegar. The
absurd practice of rolling persons on casks, lifting the feet over the
shoulders, and suffering the head to remain downwards, in order to
discharge the water, has occasioned the loss of many lives, as it is now
fully and clearly established, that the respiration being impeded is in
this case the sole cause of the suspension of life; and which being
restored, the vital functions soon recover their tone. No attempt must
be made to introduce liquor of any kind into the mouth, till there are
strong signs of recovery.