air to make them grow well, sitting rooms are not very well adapted to
the purpose, unless they could be frequently ventilated by opening the
doors and windows. In every severe frost or damp weather, moderate fires
should be made in the rooms where the plants are placed, and the
shutters closed at night. Placing saucers under the pots, and pouring
water continually into them, is highly improper: it should be poured on
the mould, that it may filter through it, and thereby refresh the fibres
of the plant. Many kinds of annuals, sown in March and the beginning of
April, may be transplanted into pots about the end of May, and should be
frequently watered till they have taken root. If transplanted in the
summer season, the evening is the proper time, and care must be taken
not to break the fibres of the root. When the plants are attacked by any
kind of crawling insects, the evil may be prevented by keeping the
saucers full of water, so as to form a river round the pot, and rubbing
some oil round the side. Oil is fatal to most kinds of insects, and but
few of them can endure it.
FLOWER SEEDS. When the seeds begin to ripen they should be supported
with sticks, to prevent their being scattered by the wind; and in wet
weather they should be removed to a dry place, and rubbed out when
convenient. August is in general the proper time for gathering flower
seeds, but many kinds will ripen much sooner. To ascertain whether the
seed be fully ripe, put a little of it into water: if it be come to
maturity, it will sink to the bottom, and if not it will swim upon the
surface. To preserve them for vegetation, it is only necessary to wrap
the seed up in cartridge paper, pasted down and varnished over with gum,
or the white of an egg. Some kinds of seeds are best enclosed in sealing
wax.
FLUMMERY. Steep in cold water, for a day and a night, three large
handfuls of very fine white oatmeal. Pour it off clear, add as much more
water, and let it stand the same time. Strain it through a fine hair
sieve, and boil it till it is as thick as hasty pudding, stirring it
well all the time. When first strained, put to it one large spoonful of
white sugar, and two of orange flower water. Pour it into shallow
dishes, and serve it up with wine, cider, and milk; or it will be very
good with cream and sugar.
FOMENTATIONS. Boil two ounces each of camomile flowers, and the tops of
wormwood, in two quarts of water. Pour off the liquor, put it on the
fire again, dip in a piece of flannel, and apply it to the part as hot
as the patient can bear it. When it grows cold, heat it up again, dip in
another piece of flannel, apply it as the first, and continue changing
them as often as they get cool, taking care not to let the air get to
the part affected when the flannel is changed.--To relieve the
toothache, pain in the face, or any other acute pain, the following
anodyne fomentation may be applied. Take two ounces of white poppy
heads, and half an ounce of elder flowers, and boil them in three pints
of water, till it is reduced one third. Strain off the liquor, and
foment the part affected.
FOOD. In the early ages of the world, mankind were chiefly supported by
berries, roots, and such other vegetables as the earth produced of
itself, according to the original grant of the great Proprietor of all
things. In later ages, especially after the flood, this grant was
enlarged; and man had recourse to animals, as well as to vegetables
artificially raised for their support, while the art of preparing food
has been brought to the highest degree of perfection. Vegetables are
however, with a few exceptions, more difficult of digestion than animal
food; but a due proportion of both, with the addition of acids, is the
most conducive to health, as well as agreeable to the palate. Animal as
well as vegetable food may be rendered unwholesome by being kept too
long; and when offensive to the senses, they become alike injurious to
health. Diseased animals, and such as die of themselves, ought never to
be eaten. Such as are fed grossly, stalled cattle and pigs, without any
exercise, do not afford food so nourishing or wholesome as others. Salt
meat is not so easily digested as fresh provisions, and has a tendency
to produce putrid diseases, especially the scurvy. If vegetables and
milk were more used, there would be less scurvy, and fewer inflammatory
fevers. Our food ought neither to be too moist, nor too dry. Liquid food
relaxes and renders the body feeble: hence those who live much on tea,
and other watery diet, generally become weak, and unable to digest solid
food. They are also liable to hysterics, with a train of other nervous
affections. But if the food be too dry, it disposes the body to
inflammatory disorders, and is equally to be avoided. Families would do
well to prepare their own diet and drink, as much as possible, in order
to render it good and wholesome. Bread in particular is so necessary a
part of daily food, that too much care cannot be taken to see that it be
made of sound grain duly prepared, and kept from all unwholesome
ingredients. Those who make bread for sale, seek rather to please the
eye than to promote health. The best bread is that which is neither too
coarse nor too fine, well fermented, and made of wheat flour, or wheat
and rye mixed together. Good fermented liquors, neither too weak nor too
strong, are to be preferred. If too weak, they require to be drunk soon,
and then they produce wind and flatulencies in the stomach. If kept too
long, they turn sour, and then become unwholesome. On the other hand,
strong liquor, by hurting the digestion, tends to weaken and relax: it
also keeps up a constant fever, which exhausts the spirits, inflames the
blood, and disposes the body to numberless diseases. Beer, cider, and
other family liquors, should be of such strength as to keep till they
are ripe, and then they should be used. Persons of a weak and relaxed
habit should avoid every thing hard of digestion: their diet requires to
be light and nourishing, and they should take sufficient exercise in the
open air. Those who abound with blood, should abstain from rich wines
and highly nourishing food, and live chiefly on vegetables. Corpulent
persons ought frequently to use radish, garlic, or such things as
promote perspiration. Their drink should be tea, coffee, or the like;
they ought also to take much exercise, and but little sleep. Those who
are of a thin habit, should follow the opposite course. Such as are
troubled with sour risings in the stomach, should live chiefly on animal
food; and those who are afflicted with hot risings and heartburn, should
have a diet of acid vegetables. Persons of low spirits, and subject to
nervous disorders, should avoid all flatulent food, whatever is hard of
digestion, or apt to turn sour on the stomach. Their diet should be
light, cool, and of an opening nature; not only suited to the age and
constitution, but also to the manner of life. A sedentary person should
live more sparingly than one who labours hard without doors, and those
who are afflicted with any particular disease ought to avoid such
aliment as has a tendency to increase it. Those afflicted with the
gravel ought to avoid every thing astringent; and the scorbutic of every
description, salted or smoked provisions. In the first period of life,
the food should be light, but nourishing, and frequently taken. For
infants in particular, it ought to be adapted to their age, and the
strength of their digestive powers. No food whatever that has been
prepared for many hours should be given them, especially after being
warmed up; for it creates flatulence, heartburn, and a variety of other
disorders. Sudden changes from liquid to solid food should be avoided,
as well as a multiplicity of different kinds; and all stimulating dishes
and heating liquors, prepared for adults, should be carefully withheld
from children. The common but indecent practice of introducing chewed
victuals into their mouth, is equally disgusting and unwholesome. Solid
food is most proper for the state of manhood, but it ought not to be too
uniform. Nature has provided a great variety for the use of man, and
given him an appetite suited to that variety: the constant use of one
kind of food therefore is not good for the constitution, though any
great or sudden change in diet ought as well to be avoided. The change
should be gradual, as any sudden transition from a low to a rich and
luxurious mode of living, may endanger health, and even life itself. The
diet suited to the last period of life, when nature is on the decline,
approaches nearly to that of the first: it should be light and
nourishing, and more frequently taken than in vigorous age. Old people
are generally afflicted with wind, giddiness, and headachs, which are
frequently occasioned by fasting too long, and even many sudden deaths
arise from the same cause. The stomach therefore should never be allowed
in any case to be too long empty, but especially in the decline of life.
Proper attention to diet is of the utmost importance, not only to the
preservation of health, but in the cure of many diseases, which may be
effected by diet only. Its effects indeed are not always so quick as
those of medicine, but they are generally more lasting, and are obtained
with greater ease and certainty. Temperance and exercise are the two
best physicians in the world; and if they were duly regarded, there
would be little occasion for any other.
FOOD FOR BIRDS. An excellent food for linnets, canaries, and other
singing birds, may be prepared in the following manner. Knead together
one pound of split peas ground to flour, half a pound each of coarse
sugar and fine grated bread, two ounces of unsalted butter, and the
yolks of two eggs. Brown the paste gently in a fryingpan, and when cold
mix with it two ounces of mace seed, and two pounds of bruised hemp
seed, separated from the husk. This paste given to birds in small
quantities will preserve them in health, and prompt them to sing every
month in the year.
FORCEMEAT. This article, whether in the form of stuffing balls, or for
patties, makes a considerable part of good cooking, by the flavour it
imparts to whatsoever dish it may be added. Yet at many tables, where
every thing else is well done, it is common to find very bad stuffing.
Exact rules for the quantity cannot easily be given; but the following
observations may be useful, and habit will soon give knowledge in mixing
it to the taste. The selection of ingredients should of course be made,
according to what they are wanted for, observing that of the most
pungent, the smallest quantity should be used. No one flavour should
greatly preponderate; yet if several dishes be served the same day,
there should be a marked variety in the taste of the forcemeat, as well
as of the gravies. It should be consistent enough to cut with a knife,
but neither dry nor heavy. The following are the articles of which
forcemeat may be made, without giving it any striking flavour. Cold fowl
or veal, scraped ham, fat bacon, beef suet, crumbs of bread, salt, white
pepper, parsley, nutmeg, yolk and white of eggs well beaten to bind the
mixture. To these, any of the following may be added, to vary the taste,
and give it a higher relish. Oysters, anchovy, taragon, savoury,
pennyroyal, knotted marjoram, thyme, basil, yolks of hard eggs, cayenne,
garlic, shalot, chives, Jamaica pepper in fine powder, or two or three
cloves.
FORCEMEAT BALLS. To make fine forcemeat balls for fish soups, or stewed
fish, beat together the flesh and soft parts of a lobster, half an
anchovy, a large piece of boiled celery, the yolk of a hard egg, a
little cayenne, mace, salt, and white pepper. Add two table-spoonfuls of
bread crumbs, one of oyster liquor, two ounces of warmed butter, and two
eggs well beaten. Make the whole into balls, and fry them in butter, of
a fine brown.
FORCEMEAT FOR FOWLS. Shred a little ham or gammon, some cold veal or
fowl, beef suet, parsley, a small quantity of onion, and a very little
lemon peel. Add salt, nutmeg, or pounded mace, bread crumbs, and either
white pepper or cayenne. Pound it all together in a mortar, and bind it
with one or two eggs beaten and strained. The same stuffing will do for
meat, or for patties. For fowls, it is usually put between the skin and
the flesh.
FORCEMEAT FOR GOOSE. Chop very fine about two ounces of onion, and an
ounce of green sage. Add four ounces of bread crumbs, the yolk and white
of an egg, a little pepper and salt; and if approved, a minced apple.
This will do for either goose or duck stuffing.
FORCEMEAT FOR HARE. Chop up the liver, with an anchovy, some fat bacon,
a little suet, some sweet herbs, and an onion. Add salt, pepper, nutmeg,
crumbs of bread, and an egg to bind all together.
FORCEMEAT FOR SAVOURY PIES. The same as for fowls, only substituting fat
or bacon, instead of suet. If the pie be of rabbit or fowls, the livers
mixed with fat and lean pork, instead of bacon, will make an excellent
stuffing. The seasoning is to be the same as for fowls or meat.
FORCEMEAT FOR TURKEY. The same stuffing will do for boiled or roast
turkey as for veal, or to make it more relishing, add a little grated
ham or tongue, an anchovy, or the soft part of a dozen oysters. Pork
sausage meat is sometimes used to stuff turkies or fowls, or fried, and
sent up as garnish.
FORCEMEAT FOR TURTLE. A pound of fine fresh suet, one ounce of cold veal
or chicken, chopped fine; crumbs of bread, a little shalot or onion,
white pepper, salt, nutmeg, mace, pennyroyal, parsley, and lemon thyme,
finely shred. Beat as many fresh eggs, yolks and whites separately, as
will make the above ingredients into a moist paste. Roll it into small
balls, and boil them in fresh lard, putting them in just as it boils up.
When of a light brown take them out, and drain them before the fire. If
the suet be moist or stale, a great many more eggs will be necessary.
Balls made in this way are remarkably light; but being greasy, some
people prefer them with less suet and eggs.
FORCEMEAT FOR VEAL. Scrape two ounces of undressed lean veal, free from
skin and sinews; two ounces of beef or veal suet, and two of bread
crumbs. Chop fine two drams of parsley, one of lemon peel, one of sweet
herbs, one of onion, and add half a dram of mace or allspice reduced to
a fine powder. Pound all together in a mortar, break into it the yolk
and white of an egg, rub it all up well together, and season it with a
little pepper and salt. This may be made more savoury, by the addition
of cold boiled tongue, anchovy, shalot, cayenne, or curry powder.
FOREHAND OF PORK. Cut out the bone, sprinkle the inside with salt,
pepper, and dried sage. Roll the pork tight, and tie it up; warm a
little butter to baste it, and then flour it. Roast it by a hanging
jack, and about two hours will do it.
FOREQUARTER OF LAMB. Roast it either whole, or in separate parts. If
left to be cold, chopped parsley should be sprinkled over it. The neck
and breast together are called a scoven.
FOWLS. In purchasing fowls for dressing, it is necessary to see that
they are fresh and good. If a cock bird is young, his spurs will be
short; but be careful to observe that they have not been cut or pared,
which is a trick too often practised. If fresh, the vent will be close
and dark. Pullets are best just before they begin to lay, and yet are
full of egg. If hens are old, their combs and legs will be rough: if
young, they will be smooth. A good capon has a thick belly and a large
rump: there is a particular fat at his breast, and the comb is very
pale. Black-legged fowls being moist, are best for roasting.
FRECKLES. The cosmetics generally recommended for improving the skin and
bloom of the face are highly pernicious, and ought by no means to be
employed. Temperance in diet and exercise, with frequent washing and
bathing, are the best means of preserving a healthful countenance. But
those who desire to soften and improve the skin, may use an infusion of
horseradish in milk, or the expressed juice of houseleek mixed with
cream, which will be useful and inoffensive. Freckles on the face, or
small discolourations on other parts of the skin, are constitutional in
some cases; and in others, they are occasioned by the action of the sun
upon the part, and frequent exposures to the morning air. For dispersing
them, take four ounces of lemon juice, one dram of powdered borax, and
two drams of sugar: mix them together, and let them stand a few days in
a glass bottle till the liquid is fit for use, and then rub it on the
face. But for chaps and flaws in the skin, occasioned by cold, rub on a
little plain unscented pomatum at bed-time, and let it remain till
morning. Or, which is much better, anoint the face with honey water,
made to the consistence of cream, which will form a kind of varnish on
the skin, and protect it from the effects of cold.
FRENCH BEANS. String, and cut them into four parts; if smaller, they
look so much the better. Lay them in salt and water; and when the water
boils, put them in with some salt. As soon as they are done, serve them
immediately, to preserve their colour. Or when half done, drain off the
water, and add two spoonfuls of broth strained. In finishing them, put
in a little cream, with flour and butter.
FRENCH BREAD. With a quarter of a peck of fine flour, mix the yolks of
three and the whites of two eggs, beaten and strained; a little salt,
half a pint of good yeast that is not bitter, and as much lukewarm milk
as will work it into a thin light dough. Stir it about, but do not knead
it. Divide the dough into three parts, put them into wooden dishes, set
them to rise, then turn them out into the oven, which must be quick, and
rasp the bread when done.
FRENCH DUMPLINGS. Grate a penny loaf, add half a pound of currants,
three quarters of a pound of beef suet finely shred, and half a grated
nutmeg. Beat up the yolks of three eggs with three spoonfuls of cream,
as much white wine, and a little sugar. Mix all together, work it up
into a paste, make it into dumplings of a convenient size, and tie them
up in cloths. Put them into boiling water, and let them boil three
quarters of an hour.
FRENCH PIE. Lay a puff paste round the edge of the dish, and put in
either slices of veal, rabbits or chickens jointed; with forcemeat
balls, sweetbreads cut in pieces, artichoke bottoms, and a few truffles.
FRENCH PORRIDGE. Stir together some oatmeal and water, and pour off the
latter. Put fresh in, stir it well, and let it stand till the next day.
Strain it through a fine sieve, and boil the water, which must be small
in quantity, adding some milk while it is doing. With the addition of
toast, this is much in request abroad, for the breakfast of weakly
persons.
FRENCH PUDDING. Grate six ounces of brown bread, and shred half a pound
of suet. Add four eggs well beaten, half a pound of currants picked and
washed, a quarter of a pound of sugar, and a little nutmeg. Mix all
together, tie the pudding up close in a cloth, and boil it two hours.
Serve it up with a sauce of melted butter, a little sugar and sweet
wine.
FRENCH ROLLS. Rub one ounce of butter into a pound of flour; mix one egg
beaten, a little yeast that is not bitter, and as much milk as will make
the dough tolerably stiff. Beat it well, but do not knead it: let it
rise, and bake it on tins.
FRENCH SALAD. Mince up three anchovies, a shalot, and some parsley. Put
them into a bowl with two table-spoonfuls of vinegar, one of oil, and a
little salt and mustard. When well mixed, add by degrees some cold roast
or boiled meat in very thin slices: put in a few at a time, not
exceeding two or three inches long. Shake them in the seasoning, and
then put more: cover the bowl close, and let the salad be prepared three
hours before it is to be eaten. Garnish with parsley, and a few slices
of the fat.
FRICANDEAU OF BEEF. Take a nice piece of lean beef; lard it with bacon
seasoned with pepper, salt, cloves, mace, and allspice. Put it into a
stewpan with a pint of broth, a glass of white wine, a bundle of
parsley, all sorts of sweet herbs, a clove of garlic, a shalot or two,
four cloves, pepper and salt. When the meat is become tender, cover it
close. Skim the sauce well, strain it, set it on the fire, and let it
boil till reduced to a glaze. Glaze the larded side with this, and serve
the meat on sorrel sauce.
FRICANDEAU OF VEAL. Cut a large piece from the fat side of the leg,
about nine inches long and half as thick and broad. Beat it with the
rolling pin, take off the skin, and trim the rough edges. Lard the top
and sides, cover it with fat bacon, and then with white paper. Lay it
into a stewpan with any pieces of undressed veal or mutton, four onions,
a sliced carrot, a faggot of sweet herbs, four blades of mace, four bay
leaves, a pint of good veal or mutton broth, and four or five ounces of
lean ham or gammon. Cover the pan close, and let it stew slowly for
three hours; then take up the meat, remove all the fat from the gravy,
and boil it quick to a glaze. Keep the fricandeau quite hot, and then
glaze it. Serve it with the remainder of the glaze in the dish, and
sorrel sauce in a tureen.--The following is a cheaper way of making a
good fricandeau of veal. With a sharp knife cut the lean part of a large
neck from the best end, scooping it from the bones a hand's length, and
prepare it in the manner above directed. Three or four bones only will
be necessary, and they will make the gravy; but if the prime part of the
leg is cut off, it spoils the whole.--Another way is to take two large
round sweetbreads, and prepare them like veal. Make a rich gravy with
truffles, morels, mushrooms, and artichoke bottoms, and serve it round.
FRICASSEE OF CHICKENS. Boil rather more than half, in a small quantity
of water, and let them cool. Cut them up, simmer in a little gravy made
of the liquor they were boiled in, adding a bit of veal or mutton,
onion, mace, lemon peel, white pepper, and a bunch of sweet herbs. When
quite tender, keep them hot, while the following sauce is prepared.
Strain off the liquor, return it into the saucepan with a little salt, a
scrape of nutmeg, and a little flour and butter. Give it one boil, and
when ready to serve, beat up the yolk of an egg, add half a pint of
cream, and stir them over the fire, but do not let it boil. It will be
quite as good however without the egg. Without the addition of any other
meat, the gravy may be made of the trimmings of the fowls, such as the
necks, feet, small wing bones, gizzards, and livers.
FRICASSEE OF RABBITS. Skin them, cut them in pieces, soak in warm water,
and clean them. Then stew them in a little fresh water, with a bit of
lemon peel, a little white wine, an anchovy, an onion, two cloves, and a
sprig of sweet herbs. When tender take them out, strain off the liquor,
put a very little of it into a quarter of a pint of thick cream, with a
piece of butter, and a little flour. Keep it constantly stirring till
the butter is melted; then put in the rabbit, with a little grated lemon
peel, mace, and lemon juice. Shake all together over the fire, and make
it quite hot. If more agreeable, pickled mushrooms may be used instead
of lemon.--To make a brown fricassee, prepare the rabbits as above, and
fry them in butter to a nice brown. Put some gravy or beef broth into
the pan, shake in some flour, and keep it stirring over the fire. Add
some ketchup, a very little shalot chopped, salt, cayenne, and lemon
juice, or pickled mushrooms. Boil it up, put in the rabbit, and shake it
round till it is quite hot.