the year, as no garden can be long neglected, without producing weeds
which exhaust the soil, as well as give a very slovenly
appearance.--JANUARY. Throw up a heap of new dung to heat, that it may
be ready to make hotbeds for early cucumbers, and raising of annuals for
the flower garden. Dig up the ground that is to be sown with the spring
crops, that it may lie and mellow. Nurse the cauliflower plants kept
under glasses, carefully shut out the frost, but in the middle of milder
days let in a little air. Pick up the dead leaves, and gather up the
mould about the stalks. Make a slight hotbed in the open ground for
young sallads, and place hoops over it, that it may be covered in very
cold weather. Sow a few beans and peas, and seek and destroy snails and
other vermin.--FEBRUARY. Dig and level beds for sowing radishes, onions,
carrots, parsnips, and Dutch lettuce. Leeks and spinage should also be
sown in this month, likewise beets, celery, sorrel, and marigolds, with
any other of the hardy kinds. The best way with beans and peas, is to
sow a new crop every fortnight, that if one succeeds and another fails,
as will often be the case, there still may be a constant supply of these
useful articles for the table. Plant kidney beans upon a hotbed for an
early crop; the dwarf, the white and Battersea beans, are the best
sorts. They must have air in the middle of mild days when they are up,
and once in two days they should be gently watered. Transplant cabbages,
plant out Silesia and Cos lettuce from the beds where they grew in
winter, and plant potatoes and Jerusalem artichokes.--MARCH. Sow more
carrots, and also some large peas, rouncevals and gray. In better ground
sow cabbages, savoys, and parsnips for a second crop; and towards the
end of the month, put in a larger quantity of peas and beans. Sow
parsley, and plant mint. Sow Cos and imperial lettuce, and transplant
the finer kinds. In the beginning of the month, sow Dutch parsley for
the roots. The last week take advantage of the time, or the dry days, to
make beds for asparagus. Clear up the artichoke roots, slip off the
weakest, and plant them out for a new crop, leaving four on each good
root to bear, and on such as are weaker two. Dig up a warm border, and
sow some French beans; let them have a dry soil, and give them no water
till they appear above ground.--APRIL. On a dry warm border, plant a
large crop of French beans. Plant cuttings of sage, and other aromatics.
Sow marrowfat peas, and plant some beans for a late crop. Sow thyme,
sweet marjoram, and savoury. Sow young sallads once in ten days, and
some Cos and Silesia lettuces. The seeds of all kinds being now in the
ground, look to the growing crops, clear away the weeds every where
among them, dig up the earth between the rows of beans, peas, and all
other kinds that are distantly planted. This gives them a strong growth,
and brings them much sooner to perfection than can be done in any other
way. Draw up the mould to the stalks of the cabbage and cauliflower
plants, and in cold nights cover the glasses over the early cucumbers
and melons.--MAY. Once in two days water the peas, beans, and other
large growing plants. Destroy the weeds in all parts of the ground, dig
up the earth between the rows, and about the stems of all large kinds.
Sow small sallads once in two days, as in the former month: at the same
time choose a warm border, and sow some purslain. Sow also some endive,
plant peas and beans for a large crop, and French beans to succeed the
others. The principal object with these kinds of vegetables, is to have
them fresh and young throughout the season. Choose a moist day, and an
hour before sunset plant out some savoys, cabbages, and red cabbages.
Draw the earth carefully up to their stems, and give them a few gentle
waterings.--JUNE. Transplant the cauliflowers sown in May, give them a
rich bed, and frequent waterings. Plant out thyme, and other savoury
herbs sown before, and in the same manner shade and water them. Take
advantage of cloudy weather to sow turnips; and if there be no showers,
water the ground once in two days. Sow brocoli upon a rich warm border,
and plant out celery, for blanching. This must be planted in trenches a
foot and a half deep, and the plants must be set half a foot asunder in
the rows. Endive should also be planted out for blanching, but the
plants should be set fifteen inches asunder, and at the same time some
endive seed should be sown for a second crop. Pick up snails, and in the
damp evenings kill the naked slugs.--JULY. Sow a crop of French beans to
come in late, when they will be very acceptable. Clear all the ground
from weeds, dig between the rows of beans and peas, hoe the ground about
the artichokes, and every thing of the cabbage kind. Water the crops in
dry weather, and the cucumbers more freely. Watch the melons as they
ripen, but give them very little water. Clear away the stalks of beans
and peas that have done bearing. Spinach seed will now be ready for
gathering, as also that of the Welch onion, and some others: take them
carefully off, and dry them in the shade. Take up large onions, and
spread them upon mats to dry for the winter.--AUGUST. Spinach and onions
should be sowed on rich borders, prepared for that purpose. These two
crops will live through the winter, unless very severe, and be valuable
in the spring. The second week in this month sow cabbage seed of the
early kind, and in the third week sow cauliflower seed. This will
provide plants to be nursed up under bell glasses in the winter. Some of
these may also be planted in the open ground in a well defended
situation. The last week of this month sow another crop, to supply the
place of these in case of accidents; for if the season be very severe,
they may be lost; and if very mild, they will run to seed in the spring.
These last crops must be defended by a hotbed frame, and they will stand
out and supply deficiencies. Sow cabbage lettuces, and the brown Dutch
kinds, in a warm and well sheltered border. Take up garlic, and spread
it on a mat to harden. In the same manner take up onions and rocambole,
and shalots at the latter end of the month.--SEPTEMBER. Sow various
kinds of lettuces, Silesia, Cos, and Dutch, and when they come up,
shelter them carefully. The common practice is to keep them under
hand-glasses, but they will thrive better under a reed fence, placed
sloping over them. Make up fresh warm beds with the dung that has lain a
month in the heap. Plant the spawn in these beds, upon pasture mould,
and raise the top of the bed to a ridge, to throw off the wet. Look to
the turnip beds and thin them, leaving the plants six inches apart from
each other. Weed the spinach, onions, and other new-sown plants. Earth
up the celery, and sow young sallads upon warm and well-sheltered
borders. Clean asparagus beds, cut down the stalks, pare off the earth
from the surface of the alleys, throw it upon the beds half an inch
thick, and sprinkle over it a little dung from an old melon bed. Dig up
the ground where summer crops have ripened, and lay it in ridges for the
winter. The ridges should be disposed east and west, and turned once in
two months, to give them the advantage of a fallow. Sow some beans and
peas on warm and well-sheltered borders, to stand out the
winter.--OCTOBER. Set out cauliflower plants, where they can be
sheltered; and if glasses are used, put two under each, for fear of one
failing. Sow another crop of peas, and plant more beans; choose a dry
spot for them, where they can be sheltered from the winter's cold.
Transplant the lettuces sown last month, where they can be defended by a
reed fence, or under a wall. Transplant cabbage plants and coleworts,
where they are to remain. Take great care of the cauliflower plants sown
early in summer; and as they now begin to show their heads, break in the
leaves upon them to keep off the sun and rain; it will both harden and
whiten them.--NOVEMBER. Weed the crops of spinach, and others that were
sown late, or the wild growth will smother and starve the crop. Dig up a
border under a warm wall, and sow some carrots for spring; sow radishes
in a similar situation, and let the ground be dug deep for both. Turn
the mould that was trenched and laid up for fallowing; this will destroy
the weeds, and enrich the soil by exposing it to the air. Prepare some
hotbeds for salading, cover them five inches with mould, and sow them
with lettuces, mustard, rape, cresses, and radish. Plant another crop of
beans, and sow more peas for a succession. Trench the ground between the
artichokes, and throw a thick ridge of earth over the roots: this will
preserve them from the frost, and prevent their shooting at an improper
time. Make a hotbed for asparagus. Take up carrots and parsnips, and put
them in sand to be ready for use. Give air occasionally to the plants
under hand-glasses and on hotbeds, or they will suffer as much for want
of it, as they would have done by an exposure to the cold.--DECEMBER.
Plant cabbages and savoys for seed: this requires to be done carefully.
Dig up a dry border, and break the mould well; then take up some of the
stoutest cabbage and savoy plants, hang them up by the stalks four or
five days, and afterwards plant them half way up the stalks into the
ground. Draw up a good quantity of mould about the stalk that is above
ground, make it into a kind of hill round each, and leave them to
nature. Sow another crop of peas, and plant some more beans, to take
their chance for succeeding the other. Make another hotbed for
asparagus, to yield a supply when the former is exhausted. Continue to
earth up celery, and cover some endive with a good quantity of peas
straw, as it is growing, that it may be taken up when wanted, and be
preserved from the winter's frost.
KITCHEN PEPPER. Mix in the finest powder, one ounce of ginger, half an
ounce each of cinnamon, black pepper, nutmeg, and Jamaica pepper; ten
cloves, and six ounces of salt. Keep it in a bottle, and it will be
found an agreeable addition to any brown sauces or soups. Spice in
powder, kept in small bottles close stopped, goes much farther than when
used whole. It must be dried before it is pounded, and should be done in
quantities that may be used in three or four months. Nutmeg need not be
done, but the others should be kept in separate bottles, with a label on
each.
KITCHEN UTENSILS. Continual attention must be paid to the condition of
the boilers, saucepans, stewpans, and other kitchen requisites, which
ought to be examined every time they are used. Their covers also must be
kept perfectly clean, and well tinned. Stewpans in particular should be
cleaned, not only on the inside, but about a couple of inches on the
outside, or the broths and soups will look green and dirty, and taste
bitter and poisonous. Not only health but even life depends on the
perfectly clean and wholesome state of culinary utensils. If the tinning
of a pan happens to be scorched or blistered, it is best to send it
directly to be repaired, to prevent any possible danger arising from the
solution of the metal. Stewpans and soup pots should be made with thick
round bottoms, similar to those of copper saucepans; they will then
wear twice as long, and may be cleaned with half the trouble. The covers
should be made to fit as close as possible, that the broth or soup may
not waste by evaporation. They are good for nothing, unless they fit
tight enough to keep the steam in, and the smoke out. Stewpans and
saucepans should always be bright on the upper rim, where the fire does
not burn them; but it is not necessary to scour them all over, which
would wear out the vessels. Soup pots and kettles should be washed
immediately after being used, and carefully dried by the fire, before
they are put by. They must also be kept in a dry place, or damp and rust
will soon destroy them. Copper utensils should never be used in the
kitchen; or if they be, the utmost care should be taken not to let the
tin be rubbed off, and to have them fresh done when the least defect
appears. Neither soup nor gravy should at any time be suffered to remain
in them longer than is absolutely necessary for the purposes of cookery,
as the fat and acid employed in the operation, are capable of dissolving
the metal, and so of poisoning what is intended to be eaten. Stone and
earthen vessels should be provided for soups and gravies intended to be
set by, as likewise plenty of common dishes, that the table-set may not
be used for such purposes. Vegetables soon turn sour, and corrode metals
and glazed red ware, by which a strong poison is produced. Vinegar, by
its acidity, does the same, the glazing being of lead or arsenic. Care
should be taken of sieves, jelly bags, and tapes for collared articles,
to have them well scalded and kept dry, or they will impart an
unpleasant flavour when next used. Stewpans especially, should never be
used without first washing them out with boiling water, and rubbing
them well with a dry cloth and a little bran, to clean them from grease
and sand, or any bad smell they may have contracted since they were last
used. In short, cleanliness is the cardinal virtue of the kitchen; and
next to this, economy.
KNIFE BOARD. Common knife boards with brick dust, soon wear out the
knives that are sharpened upon them. To avoid this, cover the board with
thick buff leather, and spread over it a thin paste of crocus martis,
with a little emery finely powdered, and mixed up with lard or sweet
oil. This will give a superior edge and polish to the knives, and make
them wear much longer than in the usual way of cleaning them.
KNUCKLE OF VEAL. As few persons are fond of boiled veal, it may be well
to cut the knuckle small, and take off some cutlets or collops before it
is dressed; but as the knuckle will keep longer than the fillet, it is
best not to cut off the slices till wanted. Break the bones to make it
take less room, wash the joint well, and put it into a saucepan with
three onions, a blade or two of mace, and a few peppercorns. Cover it
with water, and simmer it till quite done. In the mean time some
macaroni should be boiled with it if approved, or rice, or a little rice
flour, to give it a small degree of thickness; but avoid putting in too
much. Before it is served, add half a pint of milk and cream, and let it
go to table either with or without the meat.--A knuckle of veal may also
be fried with sliced onion and butter, to a good brown. Prepare some
peas, lettuce, onion, and a cucumber or two, stewed in a small quantity
of water for an hour. Add these to the veal, and stew it till the meat
is tender enough to eat, but not overdone. Put in pepper, salt, and a
little shred mint, and serve all together.
L.
LAMB. In purchasing this meat, observe particularly the neck of a
fore-quarter. If the vein is bluish, it is fresh: if it has a green or
yellow cast, it is stale. In the hind-quarter, if there is a faint smell
under the kidney, and the knuckle is limp, the meat is stale. If the
eyes are sunk, the head is not fresh. Grass lamb comes into season in
April or May, and continues till August. House lamb may be had in large
towns almost all the year, but it is in highest perfection in December
and January.
LAMB CHOPS. Cut up a neck or loin, rub the chops with egg, and sprinkle
them over with grated bread, mixed with a little parsley, thyme,
marjoram, and lemon peel, chopped fine. Fry them in butter till they are
of a light brown, put them in a warm dish, garnished with crisped
parsley. Or make a gravy in the pan with a little water, and butter
rolled in flour, and pour it over them.
LAMB CUTLETS. Cut some steaks from the loin, and fry them. Stew some
spinach, put it into a dish, and lay the cutlets round it.
LAMB'S FRY. Serve it fried of a beautiful colour, and with a good deal
of dried or fried parsley over it.
LAMB'S HEAD. A house-lamb's head is the best; but any other may be made
white by soaking it in cold water. Boil the head separately till it is
very tender. Have ready the liver and lights three parts boiled and cut
small: stew them in a little of the water in which they were boiled,
season and thicken with flour and butter, and serve the mince round the
head.
LAMB PIE. Make it of the loin, neck, or breast; the breast of house-lamb
especially, is very delicate and fine. It should be lightly seasoned
with pepper and salt, the bone taken out, but not the gristle. A small
quantity of jelly gravy is to be put in hot, but the pie should not be
cut till cold. Put in two spoonfuls of water before baking. Grass lamb
makes an excellent pie, and should only be seasoned with pepper and
salt. Put in two spoonfuls of water before baking, and as much gravy
when it comes from the oven. It may generally be remarked, that meat
pies being fat, it is best to let out the gravy on one side, and put it
in again by a funnel, at the centre, when a little may be added.
LAMB STEAKS. Quarter some cucumbers, and lay them into a deep dish;
sprinkle them with salt, and pour vinegar over them. Fry the steaks of a
fine brown, and put them into a stewpan; drain the cucumbers, and put
them over the steaks. Add some sliced onions, pepper and salt; pour hot
water or weak broth on them, and stew and skim them well.
LAMB STEAKS BROWN. Season some house-lamb steaks with pepper, salt,
nutmeg, grated lemon peel, and chopped parsley: but dip them first into
egg, and fry them quick. Thicken some good gravy with a little flour and
butter, and add to it a spoonful of port wine, and some oysters. Boil up
the liquor, put in the steaks warm, and serve them up hot. Palates,
balls, or eggs, may be added, if approved.
LAMB STEAKS WHITE. Steaks of house-lamb should be stewed in milk and
water till very tender, with a bit of lemon peel, a little salt, mace,
and pepper. Have ready some veal gravy, and put the steaks into it; mix
some mushroom powder, a cup of cream, and a dust of flour; shake the
steaks in this liquor, stir it, and make it quite hot. Just before
taking up the steaks, put in a few white mushrooms. When poultry is very
dear, this dish will be found a good substitute.
LAMB'S SWEETBREADS. Blanch them, and put them a little while into cold
water. Stew them with a ladleful of broth, some pepper and salt, a few
small onions, and a blade of mace. Stir in a bit of butter and flour,
and stew them half an hour. Prepare two or three eggs well beaten in
cream, with a little minced parsley, and a dust of grated nutmeg. Add a
few tops of boiled asparagus, stir it well over the fire, but let it not
boil after the cream is in, and take great care that it does not curdle.
Young French beans or peas may be added, but should first be boiled of a
beautiful colour.
LAMBSTONES FRICASSEED. Skin and wash, dry and flour them; then fry them
of a beautiful brown in hog's lard. Lay them on a sieve before the fire,
till the following sauce is prepared. Thicken nearly half a pint of veal
gravy with flour and butter, and then add to it a slice of lemon, a
large spoonful of mushroom ketchup, a tea-spoonful of lemon pickle, a
taste of nutmeg, and the yolk of an egg well beaten in two large
spoonfuls of thick cream. Put this over the fire, stir it well till it
is hot, and looks white; but do not let it boil, or it will curdle. Then
put in the fry, shake it about near the fire for a minute or two, and
serve it in a very hot dish and cover.--A fricassee of lambstones and
sweetbreads may be prepared another way. Have ready some lambstones
blanched, parboiled, and sliced. Flour two or three sweetbreads: if very
thick, cut them in two. Fry all together, with a few large oysters, of a
fine yellow brown. Pour off the butter, add a pint of good gravy, some
asparagus tops about an inch long, a little nutmeg, pepper, and salt,
two shalots shred fine, and a glass of white wine. Simmer them ten
minutes, put a little of the gravy to the yolks of three eggs well
beaten, and mix the whole together by degrees. Turn the gravy back into
the pan, stir it till of a fine thickness without boiling, and garnish
with lemon.
LAMENESS. Much lameness, as well as deformity, might certainly be
prevented, if stricter attention were paid to the early treatment of
children. Weakness of the hips, accompanied with a lameness of both
sides of the body, is frequently occasioned by inducing them to walk
without any assistance, before they have strength sufficient to support
themselves. Such debility may in some measure be counteracted, by tying
a girdle round the waist, and bracing up the hips; but it requires to be
attended to at an early period, or the infirmity will continue for life.
It will also be advisable to bathe such weak limbs in cold water, or
astringent decoctions, for several months. If the lameness arise from
contraction, rather than from weakness, the best means will be frequent
rubbing of the part affected. If this be not sufficient, beat up the
yolk of a new laid egg, mix it well with three ounces of water, and rub
it gently on the part. Perseverance in the use of this simple remedy,
has been successful in a great number of instances.
LAMPREY. To stew lamprey as at Worcester, clean the fish carefully, and
remove the cartilage which runs down the back. Season with a small
quantity of cloves, mace, nutmeg, pepper, and allspice. Put it into a
small stewpot, with beef gravy, port, and sherry. Cover it close, stew
it till tender, take out the lamprey, and keep it hot. Boil up the
liquor with two or three anchovies chopped, and some butter rolled in
flour. Strain the gravy through a sieve, add some lemon juice, and
ready-made mustard. Serve with sippets of bread and horseradish. When
there is spawn, it must be fried and laid round. Eels done the same way,
are a good deal like the lamprey.
LARKS. To dress larks and other small birds, draw and spit them on a
bird spit. Tie this on another spit, and roast them. Baste gently with
butter, and strew bread crumbs upon them till half done. Brown them in
dressing, and serve with bread crumbs round.
LAVENDER WATER. To a pint of highly rectified spirits of wine, add an
ounce of the essential oil of lavender, and two drams of the essence of
ambergris. Put the whole into a quart bottle, shake it frequently, and
decant it into small bottles for use.
LAVER. This is a plant that grows on the rocks near the sea in the west
of England, and is sent in pots prepared for eating. Place some of it on
a dish over the lamp, with a bit of butter, and the squeeze of a Seville
orange. Stir it till it is hot. It is eaten with roast meat, and tends
to sweeten the blood. It is seldom liked at first, but habit renders it
highly agreeable.
LEAF IMPRESSIONS. To take impressions of leaves and plants, oil a sheet
of fine paper, dry it in the sun, and rub off the superfluous moisture
with another piece of paper. After the oil is pretty well dried in,
black the sheet by passing it over a lighted lamp or candle. Lay the
leaf or plant on the black surface, with a small piece of paper over it,
and rub it carefully till the leaf is thoroughly coloured. Then take it
up undisturbed, lay it on the book or paper which is to receive the
impression, cover it with a piece of blotting paper, and rub it on the
back a short time with the finger as before. Impressions of the minutest
veins and fibres of a plant may be taken in this way, superior to any
engraving, and which may afterwards be coloured according to nature. A
printer's ball laid upon a leaf, which is afterwards pressed on wet
paper, will also produce a fine impression; or if the leaf be touched
with printing ink, and pressed with a rolling pin, nearly the same
effect will be produced.
LEATHER. To discharge grease from articles made of leather, apply the
white of an egg; let it dry in the sun, and then rub it off. A paste
made of dry mustard, potatoe meal, and two spoonfuls of the spirits of
turpentine, applied to the spot and rubbed off dry, will also be found
to answer the purpose. If not, cleanse it with a little vinegar. Tanned
leather is best cleaned with nitrous acid and salts of lemon diluted
with water, and afterwards mixed with skimmed milk. The surface of the
leather should first be cleaned with a brush and soft water, adding a
little free sand, and then repeatedly scoured with a brush dipped in the
nitrous mixture. It is afterwards to be cleaned with a sponge and water,
and left to dry.
LEAVENED BREAD. Take two pounds of dough from the last baking, and keep
it in flour. Put the dough or leaven into a peck of flour the night
before it is baked, and work them well together in warm water. Cover it
up warm in a wooden vessel, and the next morning it will be sufficiently
fermented to mix with two or three bushels of flour: then work it up
with warm water, and a pound of salt to each bushel. Cover it with
flannel till it rises, knead it well, work it into broad flat loaves or
bricks, and bake them as other bread.
LEEK MILK. Wash a large handful of leeks, cut them small, and boil them
in a gallon of milk till it become as thick as cream. Then strain it,
and drink a small bason full twice a day. This is good for the jaundice.