an early esculent plant, the young shoots of which are used somewhat in
the manner of asparagus, and may, it is said, be grown by the method of
cultivation which is given hereafter, to a size and of a delicacy of
flavour greatly superior to that which is commonly brought to the table.
In the cultivation of it in the garden, the improved method which has
lately been advised, is that of preparing the ground for it by trenching
it two feet and a half deep, about the close of the year or in the
beginning of it: when not that depth naturally, and of a light quality,
it is to be made so by artificial means, such as the applying of a
suitable proportion of fine white sand, and very rotten vegetable mould:
if the ground be wet in the winter season, it should be completely
drained, that no water may stagnate in it near the bottom of the
cultivated mould, as the strength of the plants depends upon the dryness
and richness of the bottom soil. After which the ground is to be
divided into beds, four feet in width, with alleys of eighteen inches
between them; then, at the distance of every two feet each way, five or
six seeds are to be sown, in a circle of about four inches diameter, to
the depth of two inches. This business should be performed in a strictly
regular and exact manner, as the plants are afterwards to be covered by
means of pots for blanching them, and the health and beauty of the crops
equally depend upon their standing at regular distances. If the seeds
which were sown were sound and perfect, they will come up and shew
themselves in the last spring or beginning summer months; which as soon
as they have made three or four leaves, all but three of the strongest
and best plants should be taken away from each circle; planting out
those which are pulled up, which, when done by a careful hand, may be
performed so as for them to have the whole of their tap-root in a spare
bed for extra forcing, or the repairs of accidents. The turnip fly and
wire worm are to be carefully guarded against, the latter by picking
them by the hand from out of the ground, and the former by the use of
lime laid round the young plants in a circle. When the summer months
prove dry, the beds should be plentifully watered. As soon as the leaves
decay in the autumn they should be cleared away, and the beds be covered
with light fresh earth and sand to the thickness of an inch; the compost
thus used having laid some time in a heap, and been turned several
times, so as to be free from weeds, and the ova of insects as well as
grubs. Upon the sandy loam dressing, about six inches in depth of light
stable litter is to be applied, which completes the work of the first
year. In the spring of the second, when the plants are beginning to
push, the stable litter is to be raked off, a little of the most rotten
being dug into the alleys, and another inch depth of loam and sand
applied. Cutting this year is to be refrained from, notwithstanding some
of the plants may rise strong, and the beds managed exactly as before
during this winter season. In the third season, a little before the
plants begin to stir, the covering laid on for the winter is to be raked
off, and an inch in depth of pure dry sand or fine gravel now laid on.
Then each circle of plants is to be covered with one of the
blanching-pots already alluded to, pressing it firmly into the ground,
so as to exclude all light and air, as the colour and flavour of the
shoots are greatly injured by exposure to either of them. When the beds
are twenty-six feet long, and four wide, they will hold twenty-four
blanching-pots, with three plants under each, making seventy-two plants
in a bed. They are to be examined from time to time, the young stems
being cut, when about three inches above the ground, care being taken
not to injure any of the remaining buds below, some of which will
immediately begin to swell. In this way a succession of gatherings may
be continued for the space of six weeks, after which period the plants
are to be uncovered, and their leaves suffered to grow, that they may
acquire and return nutriment to the root for the next year's buds. When
seeds are not wanted, the flowers should be pinched off by the finger
and thumb, as long as they appear. Where the expence of blanching-pots
is objected to, the beds must be covered with a large portion of loose
gravel and mats; but the saving is trifling, when the time and trouble
of removing and replacing the gravel, for the cutting of the crop and
securing the plant, are considered. By this mode of management, sea-kale
is said to have been cut which measured ten, eleven, and even twelve
inches in circumference, and that each blanching-pot on the average
afforded a dish of it twice in the season. The blanching-pots for this
use are somewhat of the same shape and size as the large bell-glasses
commonly employed in market gardens for raising tender vegetable crops,
but made of the same materials as the common earthenware, having a
handle at the top. They may be about a foot and a half in diameter at
the rim where they apply to the ground. _Forcing sea-kale._--It is
supposed that no vegetable can be so easily and cheaply forced as this,
or require so little trouble; as the dung is in the finest state
possible for spring hot-beds, after the common crop has been cut and
gathered. The principal circumstance necessary in this business, is that
of being very attentive and particular in guarding against too great a
heat. The temperature under the blanching-pots should constantly be kept
as near fifty-five degrees of Fahrenheit's scale as possible, and on no
account higher than sixty at any time. In this intention, in either of
the two concluding months of the year, as the sea-kale may be wanted
more early or late, a suitable quantity of fresh stable dung should be
collected and prepared, to cover both the beds and the alleys from two
to three feet in height; as in the quantity to be laid on, a great deal
must always be left to the judgment of the gardener, as well as to the
state of the season as to mildness or severity. It should invariably be
well pressed down between the blanching-pots, heat-sticks being placed
at proper intervals, by the occasional examination of which the heat
below will be readily shewn. When the dung has remained in this
situation four or five days, the pots should be examined to see the
state of the shoots It not unfrequently happens that worms spring above
the surface, and spoil the delicacy of flavour in the young shoots. In
order to prevent this, it is best to cover it with dry sea-coal ashes,
which have been sifted neither very small nor very large. Salt has also
the power of destroying them in an effectual manner, without injuring
the sea-kale. The crop, it is said, will be ready to cut and gather in
three weeks or a month from the first application of the heat; but as
much danger and mischief are the consequence when this is violent, it is
advised to begin soon enough, and to force slowly, rather than in too
quick a manner. It is likewise necessary to cut the leaves off a
fortnight or three weeks before they decay, in those plants which are
intended to be forced at a very early period. It is also suggested that
the blanching-pots used in forcing should be made in two pieces, the
uppermost of which should fit like a cap upon the lower; as the crop
might then be examined at all times without disturbing the hot dung.
Sea-kale is cooked, and sent to the table in the same manner as
asparagus.
SEA SICKNESS. This disorder may in a great measure be prevented, by
taking a few drops of vitriolic aether on a bit of sugar dissolved in the
mouth, or drinking a few drops of aether in water, with a little sugar.
SEA WATER. To render salt water fit for washing linen at sea, a quantity
of soda should be kept at hand, and used for that purpose, as often as
occasion requires. As much soda should be put into sea water as will
render it turbid, and completely precipitate the lime and magnesia which
it contains. The water will then become sufficiently alkaline for the
purpose of washing.
SHAVING SOAP. Cut half a pound of fine white soap in thin slices, add
half an ounce of salt of tartar, and mix them with full half a pint of
spirits of wine. Put the ingredients into a quart bottle, tie it down
with a bladder, digest it in a gentle heat till the soap is dissolved,
and let the air escape through a pinhole in the bladder. Filter the
mixture through paper, and scent it with a little bergamot, or essence
of lemon. It will have the appearance of fine oil. A small quantity
mixed with water will produce an excellent lather, and is much superior
to any other composition in washing or shaving.
SEALING OF LETTERS. To secure letters from being opened, beat up some
fine bean flour with the white of an egg, and make it into a paste. Use
a little of it in the form of a wafer, close the letters with it, and
hold the sealed part to the spout of a tea-pot of boiling water. The
steam will harden the cement so that the letter cannot be opened without
tearing, and will render it more secure than either wax or wafer.
SEASONING. Though general rules may be given for stuffings and
seasoning, yet much must be left to common discretion. The different
tastes of people require more or less of the flavour of spices, salt,
garlic, butter, and other ingredients; and the proportions must of
course be regulated accordingly, taking care that a variety of flavour
be given to the different dishes served at the same time. The proper
articles should be kept ready for use; but if suet or bacon be not at
hand, butter must be used instead, and fish gravy instead of stock or
meat gravy. More depends on judgment and care than on the ingredients
merely, of which the dish is composed.
SEASONING MAHOGANY. Having provided a steam-tight wooden box, capable of
holding such pieces of mahogany as are wanted for chairs or other
purposes, a pipe from a boiler must be adapted to it, by means of which
the box is to be filled with steam, to a temperature about equal to that
of boiling water. The time required for wood an inch and a half thick,
is about two hours; and pieces of this thickness become sufficiently dry
to work, after being placed in a warm room for twenty-four hours. By
this treatment the wood is something improved in colour, and the
blemishes of green veins are entirely removed. The eggs also of any
insect contained in the wood, will be destroyed by the heat of the
steam. By this process, two important advantages are gained. There is a
saving of capital, vested in wood lying to season during several months;
and the warping of small pieces of wood is entirely prevented.
SEED CAKE. Mix a quarter of a peck of flour with half a pound of sugar,
a quarter of an ounce of allspice, and a little ginger. Melt three
quarters of a pound of butter, with half a pint of milk; when just warm,
put to it a quarter of a pint of yeast, and work it up to a good dough.
Add seeds or currants, let it stand before the fire a few minutes before
it goes to the oven, and bake it an hour and a half.--Another way is to
mix a pound and a half of flour, a pound of lump sugar, eight eggs
beaten separately, an ounce of seeds, two spoonfuls of yeast, and the
same of milk and water. Milk alone soon causes cake and bread to get
dry.--Another. Break eighteen eggs into a large pan, and leave out eight
of the whites; add to them two pounds of fresh butter, and with your
hand work the butter and eggs till they are well mixed, and like thick
barme; put in two or three spoonfuls of sack, two pounds of lump sugar
sifted, two pounds of fine flour, and two ounces of carraway seeds, mix
the sugar, flour, and seeds, well together, and set it before the fire
for half an hour, covering it with a cloth, and remember to put the
flour, &c. in by degrees. Tin pudding pans are the best things to bake
it in, and take care it be not over-done; they will rise very high in
the oven, and when they begin to sink again, they are baked enough.--A
cheap seed cake. Take half a peck of flour, set a pint of milk on the
fire, and break in a pound and a half of butter; when all the butter is
melted, stir in half a pint of ale yeast that is not bitter. Take half
an ounce of allspice beat fine, and a pound of sugar sifted; mix these
with the flour first, then make a hole in the middle of the flour, and
pour in the butter, milk, and yeast. While you are working it, strew in
some carraway seeds, and set it before the fire to rise; bake it an hour
and a half in a quick oven. It is best baked in two cakes; if you make
it in two, put currants in one, and carraway seeds in the other.--Seed
cake the nun's way. To four pounds of the finest flour, add three pounds
of double-refined sugar beat and sifted; mix this with the flour, and
set it before the fire to dry; beat up four pounds of nice fresh butter
to a cream, break three dozen of eggs (leaving out sixteen whites) and
beat them up very well, with a tea-cupful of orange-flower water, strain
them into the butter, and beat them well therewith; take the flour and
sugar, and mix in six ounces of carraway seeds; put these ingredients to
the butter and eggs by degrees, and beating all continually for two
hours: butter a hoop, and bake it three hours in a moderate oven. If you
please, you may add two or three grains of ambergris.
SEED WATER. Bruise a spoonful of coriander seeds, and half a spoonful of
carraway. Boil them in a pint of water, strain them, beat up the yolk
of an egg and mix with the water, add a little sweet wine and lump
sugar.
SEEDS. To discover when seeds of any kind are fully ripe and good, throw
them into a basin of water. If not sufficiently ripe, they will swim on
the surface; but when arrived at full maturity, they will be found
uniformly to sink to the bottom; a fact that is said to hold equally
true of all seeds, from the cocoa nut to the orchis.--Seeds of plants
may be preserved, for many months at least, by causing them to be
packed, either in husks, pods, &c. in absorbent paper, with raisins or
brown moist sugar; or a good way, practised by gardeners, is to wrap the
seed in brown paper or cartridge paper, pasted down, and then varnished
over.--To preserve seeds, when sown, from vermin. Steep the grain or
seed three or four hours, or a sufficient time for it to penetrate the
skin, or husk, in a strong solution of liver of sulphur.
SHADS. They must be scaled very clean, then gut and wash them, dry them
in a cloth, score them on the sides, rub them with butter, sprinkle salt
over them, and broil them of a fine brown; boil sorrel, chervil, onion
and parsley, chop it fine; melt a piece of butter in cream sufficient
for your sauce, then put in your herbs, season it with salt, pepper, and
a little nutmeg, toss it up together, and pour over your fish; or you
may serve it with a ragout of mushrooms, or a brown sauce with capers,
garnished with lemon.
SEVILLE ORANGE POSSET. Squeeze Seville orange or lemon juice into a
glass dish, or mix them together if preferred, and sweeten it well with
fine sugar. Then warm some cream over the fire, but do not let it boil.
Put it into a teapot and pour it into the juice, holding the teapot up
very high, that it may froth and curdle the better. Instead of cream,
milk thickened with one or two yolks of eggs may be used, if more
convenient.
SHALOT. As the habits of growth in roots of this nature differ greatly
in the different sorts, some requiring to be nearly or quite on the
surface of the ground, while others stand in need of being a
considerable depth below it, which has not been well attended to in the
garden culture of such roots; it may be readily supposed that these have
considerable influence and effect on the growth of such root crops. In
consequence of finding that crops of this root generally became mouldy
and perished, and that they were usually planted, from the directions of
garden cultivators, at the depth of two or three inches from the
surface; the injury, failure, and destruction of such crops, were
naturally ascribed to this cause. A few bulbs or bunches of this root
were consequently divided, as far as possible, into single buds or
bulbs, and planted upon or rather above the surface of the ground, some
very rich soil being placed underneath them, and the mould on each side
raised to support them, until they became firmly rooted. This mould was
then removed by means of a hoe, and the use of the watering-pot, and the
bulbs of course left wholly out of the ground. The growth of the plants
had now so near a resemblance to that of the common onion, as not
readily to be distinguished from it, until their irregularity of form,
the consequence of the numerous germs within each bulb, became evident.
The forms of the bulbs, however, continued constantly different from all
those raised in the ordinary method, being much more broad, but of less
length. The crop was a great deal better in quality, and at the same
time much more abundant in quantity. It may consequently not be
unworthy of the gardener's attention.--Garlic, rocambole, and shalot are
chiefly used in ragouts and sauces which require to be highly flavoured,
unless a separate sauce is made of them only; and indeed, the mixing of
animal juices in preparations of vegetables is by no means to be
recommended, where the health is to be consulted. The substitution of
butter and flour, yolks of eggs and cream, mushroom or walnut ketchup,
is greatly to be preferred to rich gravies, in dressing of vegetables.
SHALOT SAUCE. Put a few chopped shalots into a little gravy boiled
clear, and nearly half as much vinegar. Season with pepper and salt, and
boil it half an hour.
SHALOT VINEGAR. Split six or eight shalots; put them into a wide-mouthed
quart bottle, and fill it up with vinegar. Stop it close; and in a month
the vinegar will be fit for use.
SHALOT WINE. Peel, mince, and pound in a mortar, three ounces of
shalots, and infuse them in a pint of sherry for ten days. Pour off the
clear liquor on three ounces more of shalots, and let the wine stand on
them ten days longer. An ounce of scraped horseradish may be added to
the above, and a little lemon peel cut thin. This is rather the most
expensive, but by far the most elegant preparation of shalot. It imparts
the onion flavour to soups and sauces, for chops, steaks, hashes, or
boiled meats, more agreeably than any other, without leaving any
unpleasant taste in the mouth.
SHANK JELLY. Boil fifteen shanks of mutton in three quarts of water. Two
cow heels, three calf's feet, or five sheep's feet, will answer the same
purpose. Let them stew no longer than to extract a good jelly, and when
cold take off the fat, and clear it from the settlement at the bottom.
The jelly may be cleared with whites of eggs, and running it through a
jelly bag. Orange or lemon juice, or wine, and sugar, may be added, as
is suitable for the patient. Wine however should never be given to any
invalid, without the express permission of the medical attendant, as it
may do more harm than good, unless used with great discretion. Much less
should any kind of spirits be allowed, as they are of a much more
dangerous nature than wine in such cases.
SHARP SAUCE. Put into a silver saucepan, or one that is very clean and
well tinned, half a pint of the best white wine vinegar, and a quarter
of a pound of pounded loaf sugar. Simmer it gently over the fire, skim
it well, pour it through a tammis or fine sieve, and send it up in a
basin. This sauce is adapted for venison, and is often preferred to the
sweet wine sauces.
SHEEP'S EARS. Take a dozen and a half of sheep's ears, scald and clean
them very well; then make a forcemeat of veal, suet, crumbs of bread, a
little nutmeg, pepper, salt, and beaten mace, parsley and thyme shred
fine; mix these ingredients with the yolk of an egg; fill the ears, and
lay one over the other, press them close, flour them, and fry them in
clean beef dripping, of a fine brown; serve them up with gravy sauce in
the dish, garnished with lemon. This is a pretty side dish.
SHELFORD PUDDING. Mix three quarters of a pound of currants or raisins,
one pound of suet, a pound of flour, six eggs, some good milk, lemon
peel, and a little salt. Boil it in a melon shape six hours.
SHERBET. This liquor is a species of negus without the wine. It consists
of water, lemon, or orange juice, and sugar, in which are dissolved
perfumed cakes, made of the best Damascus fruit, and containing also an
infusion of some drops of rose-water: another kind is made of violets,
honey, juice of raisins, &c. It is well calculated for assuaging
thirst, as the acidity is agreeably blended with sweetness. It
resembles, indeed, those fruits which we find so grateful when one is
thirsty.
SHIN OF BEEF. A shin or leg of beef, weighing full six pounds, will make
a large tureen of excellent soup. Cut half a pound of bacon into slices
about half an inch thick, lay it at the bottom of a soup kettle or deep
stewpan, and place the meat on this, after having first chopped the bone
in two or three places. Add two carrots, two turnips, a head of celery,
two large onions with two or three cloves stuck in them, a dozen black
peppercorns, the same of Jamaica pepper, and a bundle of lemon thyme,
winter savoury, and parsley. Just cover the meat with cold water, boil
it over a quick fire, skim it well, and then let it stew very gently by
the side of the fire for four hours till it is quite tender. Take out
all the meat, strain off the soup, and remove the fat from the surface
when cold. Cut the meat into small pieces, and put them into the soup,
when it is to be warmed up for the table. A knuckle of veal may be
dressed in the same way.
SHINGLES. This disorder, of the same nature as St. Anthony's fire, and
requiring a similar mode of treatment, attacks various parts of the
body, but chiefly the waist, around which it appears in numerous pimples
of a livid hue, and seldom attended with fever. No attempt should be
made to repel the eruption; the body should be kept gently open, and the
part affected rubbed with a little warm wheaten flour. Then linen bags
of oatmeal, camomile flowers, and a little bruised camphor may also be
applied, which will effectually relieve the inflammation.
SHOE BLACKING. In three pints of small beer, put two ounces of ivory
black, and one pennyworth of brown sugar. As soon as they boil, put a
dessert-spoonful of sweet oil, and then boil slowly till reduced to a
quart. Stir it up with a stick every time it is used; and put it on the
shoe with a brush when wanted.--Another. Two ounces of ivory black; one
tea-spoonful of oil of vitriol, one table-spoonful of sweet oil; and two
ounces of brown sugar; roll the same into a ball, and to dissolve it add
half a pint of vinegar.--Another. Take ivory black and brown sugar
candy, of each two ounces; of sweet oil a table-spoonful; add gradually
thereto a pint of vinegar, cold, and stir the whole till gradually
incorporated.--Another. To one pint of vinegar add half an ounce of
vitriolic acid, half an ounce of copperas, two ounces of sugar candy,
and two ounces and a half of ivory black: mix the whole well
together.--Another. Sweet oil, half an ounce; ivory black and treacle,
of each half a pound; gum arabic half an ounce; vinegar, three pints;
boil the vinegar, and pour it hot on the other ingredients.--Another.
Three ounces of ivory black, one ounce of sugar candy, one ounce of oil
of vitriol, one ounce of spirits of salts, one lemon, one table-spoonful
of sweet oil, and one pint of vinegar.--First mix the ivory black and
sweet oil together, then the lemon and sugar candy, with a little
vinegar to qualify the blacking, then add your spirits of salts and
vitriol, and mix them all well together. N. B. The last ingredients
prevent the vitriol and salts from injuring the leather, and add to the
lustre of the blacking.--Another. Ivory black, two ounces; brown sugar,
one ounce and a half; sweet oil, half a table-spoonful. Mix them well,
and then gradually add half a pint of small beer.--Another. A quarter of
a pound of ivory black, a quarter of a pound of moist sugar, a
table-spoonful of flour, a piece of tallow about the size of a walnut,
and a small piece of gum arabic.--Make a paste of the flour, and while
hot put in the tallow, then the sugar, and afterwards mix the whole well
together in a quart of water, and you will have a beautiful shining
blacking.
SHOES. The best way of cleaning shoes in the winter time is to scrape
off the dirt with the back of a knife, or with a wooden knife made for
that purpose, while the shoes are wet, and wipe off the remainder with a
wet sponge, or piece of flannel. Set them to dry at a distance from the
fire, and they will afterwards take a fine polish. This will save much
of the trouble in cleaning, when the dirt is suffered to dry on; and by
applying a little sweet oil occasionally, the leather will be prevented
from growing hard. To secure the soles of shoes or boots from being
penetrated with rain or snow, melt a little bees' wax and mutton suet,
and rub it slightly over the edges of the sole where the stitches are;
this will be sufficient to repel the wet. Occasionally rubbing the soles
with hot tar, and dusting over it a small quantity of iron filings, will
tend to fill up the pores of the leather, and preserve the feet dry and
warm in winter. The practice of pouring brandy or spirits into shoes or
boots, with a view to prevent the effects of wet or cold, is very
pernicious, and often brings on inflammation of the bowels. The best
remedy for damp feet is to bathe them in warm water; and if they become
sore or blistered, rub them with a little mutton suet. As many evils and
inconveniences arise from wearing improper shoes, it may be necessary to
observe, that an easy shoe, adapted to the size and shape of the foot,
is of considerable consequence. The soles should be thick, and their
extremities round rather than pointed, in order to protect the toes from
being injured by sharp stones, or other rough substances, that may
occur in walking. Persons wearing narrow or fashionable shoes, merely
for the sake of appearance, not only suffer immediate fatigue and
languor when walking only a short distance, but are exposed to the pain
and inconvenience of warts and corns, and numerous other maladies; while
the want of dry easy shoes checks the necessary perspiration, which
extends its influence to other parts of the body. For children, a kind
of half boots, such as may be laced above the ancles, are superior to
shoes, as they not only have the advantage of fitting the leg, but are
likewise not easily trodden down at the heels, and children can walk
more firmly in them than in shoes.
SHORT BISCUITS. Beat half a pound of butter to a cream, then add half a
pound of loaf sugar finely powdered and sifted, the yolks of two eggs,
and a few carraways. Mix in a pound of flour well dried, and add as much
cream as will make it a proper stiffness for rolling. Roll it out on a
clean board, and cut the paste into cakes with the top of a glass or
cup. Bake them on tins for about half an hour.--Another way. A quarter
of a pound of butter beat to a cream, six ounces of fine sugar powdered
and sifted, four yolks of eggs, three quarters of a pound of flour, a
little mace, and a little grated lemon peel. Make them into a paste,
roll it out, and cut it into cakes with the top of a wine glass.
Currants or carraways may be added if agreeable.
SHORT CAKES. Rub into a pound of dried flour, four ounces of butter,
four ounces of powdered sugar, one egg, and a spoonful or two of thin
cream to make it into a paste. When mixed, put currants into one half,
and carraways into the rest. Cut them into little cakes with the top of
a wine glass, or canister lid, and bake them a few minutes on floured
tins.