not warrant a tenant to let, or a lodger to take apartments by the year.
To do this, the tenant ought himself to be the proprietor of the
premises, or to hold possession by lease for an unexpired term of
several years, which would invest him with the right of a landlord to
give or receive half a year's notice, or proceed as in other cases of
landlord and tenant. Unfurnished lodgings are generally let by the week,
month, or quarter; and if ever they be let by the year, it is a
deviation from a general custom, and attended with inconvenience. If a
lodger should contend that he agreed for a whole year, he must produce
some evidence of the fact; such as a written agreement, or the annual
payment of rent; otherwise he must submit to the general usage of being
denominated a quarterly lodger. In the case of weekly tenants, the rent
must be paid weekly; for if once allowed to go to a quarter, and the
landlord accept it as a quarter's rent, he breaks the agreement; the
inmate then becomes a quarterly lodger, and must receive a quarter's
notice to quit. More care however is still required in letting lodgings
that are ready furnished, as the law does not regard them in the same
light as other tenements. Such apartments are generally let by the week,
on payment of a certain sum, part of which is for the room, and part for
the use of the furniture which is attended with some difficulty.
Properly considered, the payment is not rent, nor are the same remedies
lawful as in unfurnished lodgings. The best way to let furnished
lodgings is to have a written agreement, with a catalogue of all the
goods, and to let the apartments and the furniture for separate sums: in
which case, if the rent be not paid, distress may be made for it, though
not for the furniture. Persons renting furnished apartments frequently
absent themselves, without apprising the housekeeper, and as often leave
the rent in arrear. In such a case, the housekeeper should send for a
constable, after the expiration of the first week, and in his presence
enter the apartment, take out the lodger's property and secure it, until
a request be made for it. If after fourteen days' public notice in the
gazette, the lodger do not come and pay the arrears, the housekeeper may
sell the property for the sum due. When a housekeeper is troubled with a
disagreeable character, the best way to recover possession of the
apartment is to deliver a written notice by a person that can be
witness, stating that if the lodger did not quit that day week, the
landlord would insist on his paying an advance of so much per week; and
if he did not quit after such notice, he would make the same advance
after every following week. In the city of London, payment may be
procured by summoning to the Court of Requests at Guildhall, for any sum
not exceeding five pounds. In other parts of the kingdom there are
similar Courts of Conscience, where payment may be enforced to the
amount of forty shillings.
LOIN OF MUTTON. If roasted, it is better to cut it lengthways as a
saddle; or if for steaks, pies, or broth. If there be more fat on the
loin than is agreeable, take off a part of it before it is dressed; it
will make an excellent suet pudding, or crust for a meat pie, if cut
very fine.
LONDON BREAD. According to the method practised by the London bakers, a
sack of flour is sifted into the kneading trough, to make it lie loose.
Six pounds of salt, and two pounds of alum, are separately dissolved in
hot water; and the whole being cooled to about ninety degrees, is mixed
with two quarts of yeast. When this mixture has been well stirred, it is
strained through a cloth or sieve, and is then poured into a cavity made
in the flour. The whole is now mixed up into a dough, and a small
quantity of flour being sprinkled over it, it is covered up with cloths,
and the lid of the trough is shut down, the better to retain the heat.
The fermentation now goes on, and the mass becomes enlarged in bulk. In
the course of two or three hours, another pailful of warm water is well
mixed with the sponge, and it is again covered up for about four hours.
At the end of this time, it is to be kneaded for more than an hour, with
three pailfuls of warm water. It is now returned to the trough in
pieces, sprinkled with dry flour, and at the end of four hours more, it
is again kneaded for half an hour, and divided into quartern and
half-quartern loaves. The weight of a quartern loaf, before baking,
should be four pounds fifteen ounces; after baking, four pounds six
ounces, avoirdupois. When the dough has received its proper shape for
loaves, it is put into the oven, at a heat that will scorch flour
without burning, where it is baked two hours and a half, or three hours.
LONDON PORTER. A late writer has given considerable information
respecting the brewing of porter. His intention being to exhibit the
advantages derived from domestic brewing, he has annexed the price of
each article of the composition, though it will be seen that the expense
on some of the principal articles has been considerably reduced since
that estimate was given.
L _s._ _d._
One quarter of malt 2 2 0
8lb. of hops 0 12 0
6lb. of treacle 0 2 0
8lb. of liquorice root bruised 0 8 0
8lb. of essentia bina 0 4 8
8lb. of colouring 0 4 8
Capsicum half an ounce 0 0 2
Spanish liquorice two ounces 0 0 2
India berries one ounce 0 0 2
Salt of tartar two drams 0 0 1
Heading a quarter of an ounce 0 0 1
Ginger three ounces 0 0 3
Lime four ounces 0 0 1
Linseed one ounce 0 0 1
Cinnamon bark two drams 0 0 2
---------
3 14 7
Coals 0 3 0
---------
Total expense L 3 17 7
This will produce ninety gallons of good porter, and fifty gallons of
table beer; the cost of the porter at the large breweries being L7
10_s._ and that of the beer L1 7_s._ leaves a profit of L5 to the
brewer.--The 'essentia bina' is composed of eight pounds of moist sugar,
boiled in an iron vessel, for no copper one could withstand the heat
sufficiently, till it becomes of a thick syrupy consistence, perfectly
black, and extremely bitter. The 'colouring' is composed of eight pounds
of moist sugar, boiled till it attains a middle state, between bitter
and sweet. It gives that fine mellow colour usually so much admired in
good porter. These ingredients are added to the first wort, and boiled
with it. The 'heading' is a mixture of half alum, and half copperas,
ground to a fine powder. It is so called, from its giving to porter
that beautiful head or froth, which constitutes one of the peculiar
properties of porter, and which publicans are so anxious to raise to
gratify their customers. The linseed, ginger, limewater, cinnamon, and
several other small articles, are added or withheld according to the
taste or practice of the brewer, which accounts for the different
flavours so observable in London porter. Of the articles here
enumerated, it is sufficient to observe, that however much they may
surprise, however pernicious or disagreeable they may appear, they have
always been deemed necessary in the brewing of porter. They must
invariably be used by those who wish to continue the taste, the flavour
and appearance, to which they have been accustomed.--Omitting however
those ingredients which are deemed pernicious, it will be seen by the
following estimate how much more advantageous it is to provide even a
small quantity of home-brewed porter, where this kind of liquor is
preferred.
Ingredients necessary for brewing five gallons of porter.
_s._ _d._
One peck of malt 2 6
Quarter of a pound of liquorice bruised 0 3
Spanish liquorice 0 6
Essentia 0 2
Colour 0 2
Treacle 0 2
Hops 0 6
Capsicum and ginger 0 1
Coals 0 10
-------
Total expense 4 8
-------
This will produce five gallons
of good porter, which if
bought of the brewer would
cost 8 4
But being brewed at home, for 4 8
-------
Leaves a clear gain of 3 8
This saving is quite enough to pay for time and trouble, besides the
advantage of having a wholesome liquor, free from all poisonous
ingredients. Porter thus brewed will be fit for use in a week, and may
be drunk with pleasure. To do ample justice to the subject however, it
may be proper briefly to notice the specific properties of the various
ingredients which enter into the composition of London porter. It is
evident that some porter is more heady than others, and this arises from
the greater or less quantity of stupefying ingredients intermixed with
it. Malt itself, to produce intoxication, must be used in such large
quantities as would very much diminish the brewer's profit. Of the
wholesomeness of malt there can be no doubt; pale malt especially is
highly nutritive, containing more balsamic qualities than the brown
malt, which being subject to a greater degree of fire in the kiln, is
sometimes so crusted and burnt, that the mealy part loses some of its
best qualities. Amber malt is that which is dried in a middling degree,
between pale and brown, and is now much in use, being the most pleasant,
and free from either extreme. Hops are an aromatic grateful bitter, very
wholesome, and undoubtedly efficacious in giving both flavour and
strength to the beer. Yeast is necessary to give the liquor that portion
of elastic air, of which the boiling deprives it. Without fermentation,
or working, no worts, however rich, can inebriate. Liquorice root is
pleasant, wholesome, and aperient; and opposes the astringent qualities
of some of the other ingredients; it ought therefore to be used, as
should Spanish liquorice, which possesses the same properties. Capsicum
disperses wind, and when properly used, cannot be unwholesome: it leaves
a glow of warmth on the stomach, which is perceptible in drinking some
beers. Ginger has the same effect as capsicum, and it also cleanses and
flavours the beer. But capsicum being cheaper is more used, and by its
tasteless though extremely hot quality, cannot be so readily discovered
in beer as ginger. Treacle partakes of many of the properties of
liquorice; and by promoting the natural secretions, it renders porter
and beer in general very wholesome. Treacle also is a cheaper article
than sugar, and answers the purpose of colour, where the beer is
intended for immediate consumption; but in summer, when a body is
required to withstand the temperature of the air, and the draught is not
quick, sugar alone can give body to porter. Treacle therefore is a
discretionary article. Coriander seed, used principally in ale, is warm
and stomachic; but when used in great quantity, it is pernicious.
Coculus Indicus, the India berry, is poisonous and stupefying, when
taken in any considerable quantity. When ground into fine powder it is
undiscoverable in the liquor, and is but too much used to the prejudice
of the public health. What is called heading, should be made of the salt
of steel; but a mixture of alum and copperas being much cheaper, is more
frequently used. Alum is a great drier, and causes that thirst which
some beer occasions; so that the more you drink of it, the more you
want. Alum likewise gives a taste of age to the beer, and is penetrating
to the palate. Copperas is well known to be poisonous, and may be seen
in the blackness which some beer discovers. Salt is highly useful in all
beers; it gives a pleasing relish, and also fines the liquor.--These
remarks are sufficient to show the propriety of manufacturing at home a
good wholesome article for family use, instead of resorting to a public
house for every pint of beer which nature demands, and which when
procured is both expensive and pernicious. And lest any objection
should be made, as to the difficulty and inconvenience of brewing, a few
additional observations will here be given, in order to facilitate this
very important part of domestic economy. Be careful then to procure malt
and hops of the very best quality, and let the brewing vessels be
closely inspected; the least taint may spoil a whole brewing of beer.
The mash tub should be particularly attended to, and a whisp of clean
hay or straw is to be spread over the bottom of the vessel in the
inside, to prevent the flour of the malt running off with the liquor.
The malt being emptied into the mash tub, and the water brought to boil,
dash the boiling water in the copper with cold water sufficient to stop
the boiling, and leave it just hot enough to scald the finger, always
remembering to draw off the second mash somewhat hotter than the first.
The water being thus brought to a proper temperature by the addition of
cold water, lade it out of the copper over the malt till it becomes
thoroughly wet, stirring it well to prevent the malt from clotting. When
the water is poured on too hot, it sets the malt, and closes the body of
the grain, instead of opening it so as to dissolve in the liquor. Cover
up the mash tub close to compress the steam, and prevent the liquid from
evaporating. Let the wort stand an hour and a half or two hours after
mashing, and then let the liquor run off into a vessel prepared to
receive it. If at first it runs thick and discoloured, draw off a
pailful or two, and pour it back again into the mash tub till it runs
clear. In summer it will be necessary to put a few hops into the vessel
which receives the liquor out of the mash tub, to prevent its turning
sour, which the heat of the weather will sometimes endanger. Let the
second mash run out as before, and let the liquor stand an hour and a
half, but never let the malt be dry: keep lading fresh liquor over it
till the quantity of wort to be obtained is extracted, always allowing
for waste in the boiling. The next consideration is boiling the wort
when obtained. The first copperful must be boiled an hour; and whilst
boiling, add the ingredients specified above, in the second estimate.
The hops are now to be boiled in the wort, but are to be carefully
strained from the first wort, in order to be boiled again in the second.
Eight pounds is the common proportion to a quarter of malt; but in
summer the quantity must be varied from eight to twelve pounds,
according to the heat of the atmosphere. After the wort has boiled an
hour, lade it out of the copper and cool it. In summer it should be
quite cold before it is set to work; in winter it should be kept till a
slight degree of warmth is perceptible by the finger. When properly
cooled set it to work, by adding yeast in proportion to the quantity. If
considerable, and if wanted to work quick, add from one to two gallons.
Porter requires to be brought forward quicker than other malt liquor:
let it work till it comes to a good deep head, then cleanse it by adding
the ginger. The liquor is now fit for tunning: fill the barrels full,
and let the yeast work out, adding fresh liquor to fill them up till
they have done working. Now bung the barrels, but keep a watchful eye
upon them for some time, lest the beer should suddenly ferment again and
burst them, which is no uncommon accident where due care is not taken.
The heat of summer, or a sudden change of weather, will occasion the
same misfortune, if the barrels are not watched, and eased when they
require it, by drawing the peg. The only part which remains to complete
the brewing, is fining the beer. To understand this, it is necessary to
remark, that London porter is composed of three different sorts of malt;
pale, brown, and amber. The reason for using these three sorts, is to
attain a peculiar flavour and colour. Amber is the most wholesome, and
for home brewing it is recommended to use none else. In consequence of
the subtleness of the essentia, which keeps continually swimming in the
beer, porter requires a considerable body of finings; but should any one
choose to brew without the essentia, with amber malt, and with colour
only, the porter will soon refine of itself. The finings however are
composed of isinglass dissolved in stale beer, till the whole becomes of
a thin gluey consistence like size. One pint is the usual proportion to
a barrel, but sometimes two, and even three are found necessary.
Particular care must be taken that the beer in which the isinglass is
dissolved, be perfectly clear, and thoroughly stale.--By attending to
these directions, any person may brew as good, if not better porter,
than they can be supplied with from the public houses. Many notions have
been artfully raised, that porter requires to be brewed in large
quantities, and to be long stored, to render it sound and strong; but
experience will prove the falsehood of these prejudices, which have
their origin with the ignorant, and are cherished by the interested. One
brewing under another will afford ample time for porter to refine for
use, and every person can best judge of the extent of his own
consumption. Porter is not the better for being brewed in large
quantities, except that the same trouble which brews a peck, will brew a
bushel. This mode of practice will be found simple and easy in its
operation, and extremely moderate in point of trouble and expense.
LONDON SYLLABUB. Put a pint and a half of port or white wine into a
bowl, nutmeg grated, and a good deal of sugar. Then milk into it near
two quarts of milk, frothed up. If the wine be rather sharp, it will
require more for this quantity of milk. In Devonshire, clouted cream is
put on the top, with pounded cinnamon and sugar.
LOOKING GLASSES. In order to clean them from the spots of flies and
other stains, rub them over with a fine damp cloth. Then polish with a
soft woollen cloth, and powder blue.
LOVE. As health is materially affected by the passions, it is of some
consequence to observe their separate influence, in order to obviate
some of their ill effects. Love is unquestionably the most powerful, and
is less under the controul of the understanding than any of the rest. It
has a kind of omnipotence ascribed to it, which belongs not to any
other. 'Love is strong as death; many waters cannot quench it, neither
can the floods drown it.' Other passions are necessary for the
preservation of the individual, but this is necessary for the
continuation of the species: it was proper therefore that it should be
deeply rooted in the human breast. There is no trifling with this
passion: when love has risen to a certain height, it admits of no other
cure but the possession of its object, which in this case ought always
if possible to be obtained. The ruinous consequences arising from
disappointment, which happen almost every day, are dreadful to relate;
and no punishment can be too great for those whose wilful conduct
becomes the occasion of such catastrophes. Parents are deeply laden with
guilt, who by this means plunge their children into irretrievable ruin;
and lovers are deserving of no forgiveness, whose treacherous conduct
annihilates the hopes and even the existence of their friends.
M.
MACARONI. The usual way of preparing macaroni is to boil it in milk, or
weak veal broth, flavoured with salt. When tender, put it into a dish
without the liquor. Add to it some bits of butter and grated cheese;
over the top grate more, and add a little more butter. Set the dish into
a Dutch oven a quarter of an hour, but do not let the top become
hard.--Another way. Wash it well, and simmer in half milk and half
broth, of veal or mutton, till it is tender. To a spoonful of this
liquor, put the yolk of an egg beaten in a spoonful of cream; just make
it hot to thicken, but not to boil. Spread it on the macaroni, and then
grate fine old cheese all over, with bits of butter. Brown the whole
with a salamander.--Another. Wash the macaroni, then simmer it in a
little broth, with a little salt and pounded mace. When quite tender,
take it out of the liquor, lay it in a dish, grate a good deal of cheese
over, and cover it with fine grated bread. Warm some butter without
oiling, and pour it from a boat through a small earthen cullender all
over the crumbs; then put the dish into a Dutch oven to roast the
cheese, and brown the bread of a fine colour. The bread should be in
separate crumbs, and look light.
MACARONI PUDDING. Simmer in a pint of milk, an ounce or two of the pipe
sort of macaroni, and a bit of lemon and cinnamon. When quite tender,
put it into a dish with milk, two or three eggs, but only one white. Add
some sugar, nutmeg, a spoonful of peach water, and the same of raisin
wine. Bake with a paste round the edges. A layer of orange marmalade, or
raspberry jam, in a macaroni pudding, is a great improvement. In this
case omit the almond water, or ratifia, which would otherwise be wanted
to give it a flavour.
MACARONI SOUP. Boil a pound of the best macaroni in a quart of good
stock, till it is quite tender. Then take out half, and put it into
another stewpot. Add some more stock to the remainder, and boil it till
all the macaroni will pulp through a fine sieve. Then add together the
two liquors, a pint or more of boiling cream, the macaroni that was
first taken out, and half a pound of grated parmesan cheese. Make it
hot, but do not let it boil. Serve it with the crust of a French roll,
cut into the size of a shilling.
MACAROONS. Blanch four ounces of almonds, and pound them with four
spoonfuls of orange water. Whisk the whites of four eggs to a froth, mix
it with the almonds, and a pound of sifted sugar, till reduced to a
paste. Lay a sheet of wafer paper on a tin, and put on the paste in
little cakes, the shape of macaroons.
MACKAREL. Their season is generally May, June, and July; but may
sometimes be had at an earlier period. When green gooseberries are
ready, their appearance may at all times be expected. They are so tender
a fish that they carry and keep worse than any other: choose those that
are firm and bright, and sweet scented. After gutting and cleaning, boil
them gently, and serve with butter and fennel, or gooseberry sauce. To
broil them, split and sprinkle with herbs, pepper and salt; or stuff
with the same, adding crumbs and chopped fennel.
MAGNUM BONUM PLUMS. Though very indifferent when eaten raw, this fruit
makes an excellent sweetmeat, or is fine in the form of tarts. Prick
them with a needle to prevent bursting, simmer them very gently in a
thin syrup, put them in a china bowl, and when cold pour the syrup
over. Let them lie three days, then make a syrup of three pounds of
sugar to five pounds of fruit, with no more water than hangs to large
lumps of the sugar dipped quickly, and instantly brought out. Boil the
plums in this fresh syrup, after draining the first from them. Do them
very gently till they are clear, and the syrup adheres to them. Put them
one by one into small pots, and pour the liquor over. Reserve a little
syrup in the pan for those intended to be dried, warm up the fruit in
it, drain them out, and put them on plates to dry in a cool oven. These
plums are apt to ferment, if not boiled in two syrups; the former will
sweeten pies, but will have too much acid to keep. A part may be
reserved, with the addition of a little sugar, to do those that are dry,
for they will not require to be so sweet as if kept wet, and will eat
very nicely if boiled like the rest. One parcel may be done after
another, and save much sugar, but care must be taken not to break the
fruit.
MAHOGANY. To give a fine colour to mahogany, let the furniture be washed
perfectly clean with vinegar, having first taken out any ink stains
there may be, with spirits of salt, taking the greatest care to touch
the stained part very slightly, and then the spirits must be instantly
washed off. Use the following liquid. Put into a pint of cold-drawn
linseed oil, four pennyworth of alkanet root, and two pennyworth of rose
pink. Let it remain all night in an earthen vessel, then stirring it
well, rub some of it all over the mahogany with a linen rag; and when it
has lain some time, rub it bright with linen cloths. Dining tables
should be covered with mat, oil cloth, or baize, to prevent staining;
and should be instantly rubbed when the dishes are removed, while the
board is still warm.
MAIDS. This kind of fish, as well as skate, requires to be hung up a day
before it is dressed, to prevent its eating tough. Maids may either be
broiled or fried; or if a tolerable size, the middle part may be boiled,
and the fins fried. They should be dipped in egg, and covered with
crumbs.
MALT. This article varies very much in value, according to the quality
of the barley, and the mode of manufacture. When good it is full of
flour, and in biting a grain asunder it will easily separate; the shell
will appear thin, and well filled up with flour. If it bite hard and
steely, the malt is bad. The difference of pale and brown malt arises
merely from the different degrees of heat employed in the drying: the
main object is the quantity of flour. If the barley was light and thin,
whether from unripeness, blight, or any other cause, it will not malt so
well; but instead of sending out its roots in due time, a part of it
will still be barley. This will appear by putting a handful of unground
malt in cold water, and stirring it about till every grain is wetted;
the good will swim, and the unmalted barley sink to the bottom. But if
the barley be well malted, there is still a variety in the quality: for
a bushel of malt from fine, plump, heavy barley, will be better than the
same quantity from thin and light barley. Weight therefore here is the
criterion of quality; and a bushel of malt weighing forty-five pounds is
cheaper than any other at almost any price, supposing it to be free from
unmalted barley, for the barley itself is heavier than the malt. The
practice of mixing barley with the malt on a principle of economy, is
not to be approved; for though it may add a little to the strength of
the wort, it makes the beer flat and insipid, and of course unwholesome.