which require the attention of the most medical practitioners, is both
dangerous and presumptuous; yet it is quite necessary that those who
have the care of a family should be able to afford some relief in case
of need, as well as those whose duty it is more immediately to attend
upon the sick. Uneasy symptoms are experienced at times by all persons,
not amounting to a decided state of disease, which if neglected may
nevertheless issue in some serious disorder that might have been
prevented, not only without risk, but even with greater advantage to the
individual than by an application to a positive course of medicine.
Attention to the state of the bowels, and the relief that may
frequently be afforded by a change of diet, come therefore very properly
within the sphere of domestic management, in connection with a few
simple medicines in common use. The sensations of lassitude or
weariness, stiffness or numbness, less activity than usual, less
appetite, a load or heaviness at the stomach, some uneasiness in the
head, a more profound degree of sleep, yet less composed and refreshing
than usual; less gaiety and liveliness, a slight oppression of the
breast, a less regular pulse, a propensity to be cold, or to perspire,
or sometimes a suppression of a former disposition to perspire, are any
of them symptomatic of a diseased state, though not to any very serious
or alarming degree. Yet under such circumstances persons are generally
restless, and scarcely know what to do with themselves; and often for
the sake of change, or on the supposition that their sensations proceed
from lowness, they unhappily adopt the certain means of making them
terminate in dangerous if not fatal diseases. They increase their usual
quantity of animal food, leave off vegetables and fruit, drink freely of
wine or other strong liquors, under an idea of strengthening the
stomach, and expelling wind; all of which strengthen nothing but the
disposition to disease, and expel only the degree of health yet
remaining. The consequence of this mistaken management is, that all the
evacuations are restrained, the humours causing and nourishing the
disease are not at all attempered and diluted, nor rendered proper for
evacuation. On the contrary they become sharper, and more difficult to
be discharged. By judicious management it is practicable, if not
entirely to prevent a variety of disorders, yet at least to abate their
severity, and so to avert the ultimate danger. As soon as any of the
symptoms begin to appear, the proper way is to avoid all violent or
laborious exercise, and to indulge in such only as is gentle and easy.
To take very little or no solid food, and particularly to abstain from
meat, or flesh broth, eggs, and wine, or other strong liquors. To drink
plentifully of weak diluting liquor, by small glasses at a time, at
intervals of about half an hour. If these diluents are not found to
answer the purpose of keeping the bowels open, stronger cathartics must
be taken, or injections for the bowels, called lavements. By pursuing
these precautions, the early symptoms of disease will often be removed,
without coming to any serious issue: and even where this is not the
case, the disorder will be so lessened as to obviate any kind of danger
from it. When confirmed diseases occur, the only safe course is to
resort to the most skilful medical assistance that can be obtained. Good
advice and few medicines will much sooner effect a cure, than all the
drugs of the apothecary's shop unskilfully administered. But the success
of the best advice may be defeated, if the patient and his attendants
will not concur to render it effectual. If the patient is to indulge
longings for improper diet, and his friends are to gratify them, the
advantage of the best advice may be defeated by one such imprudent
measure. Patients labouring under accidents which require surgical
assistance, must be required strictly to attend to the same directions.
General regulations are all that a physician or surgeon can make
respecting diet, many other circumstances will therefore require the
consideration of those who attend upon the sick, and it is of
consequence that they be well prepared to undertake their charge, for
many fatal mistakes have arisen from ignorance and prejudice in these
cases. A few rules that may be referred to in the absence of a medical
adviser, are all that are necessary in the present instance, more
especially when the patient is so far recovered as to be released from
medicines, and put under a proper regimen, with the use of a gentle
exercise, and such other regulations as a convalescent state
requires.--When for example, persons are labouring under acute
disorders, or accidents, they are frequently known to suffer from the
injudiciousness of those about them, in covering them up in bed with a
load of clothes that heat and debilitate them exceedingly, or in keeping
them in bed when the occasion does not require it, without even
suffering them to get up and have it new made, and by never allowing a
breath of fresh air to be admitted into the room. The keeping patients
quiet is undoubtedly of essential importance; they should not be talked
to, nor should more persons be admitted into the room than are
absolutely necessary. Every thing that might prove offensive should
immediately be removed. Sprinkling the room sometimes with vinegar, will
contribute to keep it in a better state. The windows should be opened
occasionally for a longer or shorter time, according to the weather and
season of the year, without suffering the air to come immediately upon
the patient. Waving the chamber door backward and forward for a few
minutes, two or three times in a day, ventilates the room, without
exposing the sick person to chilness. Occasionally burning pastils in
the room, or a roll of paper, is also useful. The bed linen, and that of
the patient, should be changed every day, or in two or three days, as
circumstances may require. A strict forbearance from giving sick persons
any nourishment beyond what is prescribed by their medical attendant,
should invariably be observed. Some persons think they do well in this
respect to cheat the doctor, while in fact they cheat the patient out of
the benefit of his advice, and endanger his life under a pretence of
facilitating his recovery. In all cases it is important to wait with
patience the slow progress of recovery, rather than by injudicious means
to attempt to hasten it; otherwise the desired event will only be
retarded. What has long been undermining the stamina of health, which is
commonly the case with diseases, or what has violently shocked it by
accident, can only be removed by slow degrees. Medicines will not
operate like a charm; and even when they are most efficacious, time is
required to recover from the languid state to which persons are always
reduced, both by accident and by disease. When the period is arrived at
which sick persons may be said to be out of danger, a great deal of
patience and care will still be necessary to prevent a relapse. Much of
this will depend on the convalescent party being content for some time
with only a moderate portion of food, for we are not nourished in
proportion to what we swallow, but to what we are well able to digest.
Persons on their recovery, who eat moderately, digest their food, and
grow strong from it. Those in a weak state, who eat much, do not digest
it; instead therefore of being nourished and strengthened by it, they
insensibly wither away. The principal rules to be observed in this case
are, that persons in sickness, or those who are slowly recovering,
should take very little nourishment at a time, and take it often. Let
them have only one sort of food at each meal, and not change their food
too often; and be careful that they chew their food well, to make it
easy of digestion. Let them diminish their quantity of drink. The best
drink for them in general is water, with a third or fourth part of white
wine. Too great a quantity of liquids at such a time prevents the
stomach from recovering its tone and strength, impairs digestion,
promotes debility, increases the tendency to a swelling of the legs;
sometimes it even occasions a slow fever, and throws back the patient
into a languid state. Persons recovering from sickness should take as
much exercise in the open air as they are able to bear, either on foot,
in a carriage, or on horseback: the latter is by far the best. The
airing should be taken in the middle of the day, when the weather is
temperate, or before the principal meal. Exercise taken before a meal
strengthens the organs of digestion, and therefore tends to health; but
when taken after a meal, it is injurious. As persons in this state are
seldom quite so well towards night, they should take very little food in
the evening, in order that their sleep may be less disturbed and more
refreshing. It would be better not to remain in bed above seven or eight
hours; and if they feel fatigued by sitting up, let them lie down for
half an hour to rest. The swelling of the legs and ancles, which happens
to most persons in a state of weakness and debility, is attended with no
danger, and will generally disappear of itself, if they live soberly and
regularly, and take moderate exercise. The most solicitous attention
must be paid to the state of the bowels; and if they are not regular,
they must be kept open every day by artificial means, or it will produce
heat and restlessness, and pains in the head. Care should be taken not
to return to hard labour too soon after recovering from illness; some
persons have never recovered their usual strength for want of this
precaution.--Common colds, though lightly regarded, are often of serious
consequence. A cold is an inflammatory disease, though in no greater
degree than to affect the lungs or throat, or the thin membrane which
lines the nostrils, and the inside of certain cavities in the bones of
the cheeks and forehead. These cavities communicate with the nose in
such a manner, that when one part of this membrane is affected with
inflammation, it is easily communicated to the rest. When the disorder
is of this slight kind, it may easily be cured without medicine, by only
abstaining from meat, eggs, broth, and wine; from all food that is
sharp, fat, and heavy. Little or no supper should be eaten, but the
person should drink freely of an infusion of barley, or of elder
flowers, with the addition of a third or fourth part of milk. Bathing
the feet in warm water before going to bed, will dispose the patient to
sleep. In colds of the head, the steam of warm water alone, or of water
in which elder flowers or some mild aromatic herbs have been boiled,
will generally afford speedy relief. These also are serviceable in colds
which affect the breast. Hot and close rooms are very hurtful in colds,
as they tend to impede respiration; and sitting much over the fire
increases the disorder. Spermaceti is often taken in colds and coughs,
which must from its greasy nature impair the digestive faculty, and
cannot operate against the cause of a cold; though the cure of it, which
is effected in due time by the economy of nature, is often ascribed to
such medicines as may rather have retarded it. Whenever a cold does not
yield to the simple treatment already described, good advice should be
procured, as a neglected cold is often the origin of very serious
disorders.--A few observations on the nature of the diet and drink
proper for sickly persons, will be necessary at the close of this
article, for the information of those who occasionally undertake the
care of the afflicted. As the digestion of sick persons is weak, and
very similar to that of children, the diet suited to the latter is
generally proper for the former, excepting in the two great classes of
diseases called putrid and intermittent fevers. In case of putrid fever
no other food should be allowed, during the first weeks of recovery,
than the mildest vegetable substances. When recovering from agues and
intermittent fevers, animal jellies, and plain animal food, with as
little vegetable as possible, is the proper diet. Meat and meat broth,
generally speaking, are not so well adapted for the re-establishment of
health and strength, as more simple diets. Flesh being the food most
used by old and young at all other times, is consequently that from
which their distempers chiefly proceed, or at least it nourishes those
disorders which other causes may have contributed to introduce. It is of
a gross, phlegmatic nature and oily quality, and therefore harder of
digestion than many other sorts of food, tending to generate gross
humours and thick blood, which are very unfavourable to the recovery of
health. The yolk of an egg lightly boiled or beaten up raw with a little
wine may be taken, when animal food is not forbidden, and the party
cannot chew or swallow more solid food. The spoonmeats and drinks
directed for children, and simple puddings made as for them, may all be
used for invalids, subject only to the restrictions imposed by their
medical attendant. Puddings and panadoes made of bread are better for
weak stomachs than those made of flour.--Diet drinks may be made of an
infusion of herbs, grains, or seeds. For this purpose the herbs should
be gathered in their proper season, then dried in the shade, and put
into close paper bags. When wanted for use, take out the proper
quantity, put it into a linen bag, suspend it in the beer or ale, while
it is fermenting, from two to six or eight hours, and then take it out.
Wormwood ought not to be infused so long; three or four hours will be
sufficient, or it will become nauseous, and soon turn to putrefaction.
The same is to be understood in infusing any sort of well-prepared
herbs, and great care is required in all preparations of this kind that
the pure properties are neither evaporated, nor overpowered by the bad
ones. Beer, ale, or any other liquor in which herbs are infused, must be
unadulterated, or the benefit of these infusions will be destroyed by
its pernicious qualities. Nothing is more prejudicial to health than
adulterated liquors, or liquors that are debased by any corrupting
vegetable substance. Those things which in their purest state are of a
doubtful character, and never to be trusted without caution, are by this
means converted into decided poisons.--Herb Tea of any kind should
always be made with a moderate proportion of the herb. When the tea is
of a proper strength, the herb should be taken out, or it will become
nauseous by long infusion. These kinds of tea are best used quite
fresh.--Herb Porridge may be made of elder buds, nettle tops, clivers,
and water cresses. Mix up a proper quantity of oatmeal and water, and
set it on the fire. When just ready to boil, put in the herbs, cut or
uncut; and when ready again to boil, lade it to and fro to prevent its
boiling. Continue this operation six or eight minutes, then take it off
the fire, and let it stand awhile. It may either be eaten with the
herbs, or strained, and should not be eaten warmer than new milk. A
little butter, salt, and bread, may be added. Another way is, to set
some oatmeal and water on a quick fire; and when it is scalding hot, put
in a good quantity of spinage, corn salad, tops of pennyroyal, and mint
cut small. Let it stand on the fire till ready to boil, then pour it up
and down six or seven minutes, and let it stand off the fire that the
oatmeal may sink to the bottom. Strain it, and add butter, salt, and
bread. When it is about milk-warm it will be fit to eat. This is an
excellent porridge, pleasant to the palate and stomach, cleansing the
passages by opening obstructions. It also breeds good blood, thus
enlivens the spirits, and makes the whole body active and easy.--A
Cooling Drink may be made of two ounces of whole barley, washed and
cleansed in hot water, and afterwards boiled in five pints of water till
the barley opens. Add a quarter of an ounce of cream of tartar, and
strain off the liquor. Or bruise three ounces of the freshest sweet
almonds, and an ounce of gourd melon seeds in a marble mortar, adding a
pint of water, a little at a time, and then strain it through a piece of
linen. Bruise the remainder of the almonds and seeds again, with another
pint of water added as before; then strain it, and repeat this process a
third time. After this, pour all the liquor upon the bruised mass, stir
it well, and finally strain it off. Half an ounce of sugar may safely be
bruised with the almonds and seeds at first; or if it be thought too
heating, a little orange-flower water may be used instead.--Currant
Drink. Put a pound of the best red currants, fully ripe and clean
picked, into a stone bottle. Mix three spoonfuls of good new yeast with
six pints of hot water, and pour it upon the currants. Stop the bottle
close till the liquor ferments, then give it as much vent as is
necessary, keep it warm, and let it ferment for about three days. Taste
it in the mean time to try whether it is become pleasant; and as soon as
it is so, run it through a strainer, and bottle it off. It will be ready
to drink in five or six days.--Boniclapper is another article suited to
the state of sickly and weakly persons. Boniclapper is milk which has
stood till it has acquired a pleasant sourish taste, and a thick
slippery substance. In very hot weather this will be in about
twenty-four hours from the time of its being milked, but longer in
proportion as the weather is colder. If put into vessels which have been
used for milk to be soured in, it will change the sooner. New milk must
always be used for this purpose. Boniclapper is an excellent food at all
times, particularly for those who are troubled with any kind of
stoppages; it powerfully opens the breast and passages, is itself easy
of digestion, and helps to digest all hard or sweeter foods. It also
cools and cleanses the whole body, renders it brisk and lively, and is
very efficacious in quenching thirst. No other sort of milkmeat or
spoonmeat is so proper and beneficial for consumptive persons, or such
as labour under great weakness and debility. It should be eaten with
bread only, and it will be light and easy on the stomach, even when new
milk is found to disagree. If this soured milk should become unpleasant
at first, a little custom and use will not only render it familiar, but
agreeable to the stomach and palate; and those who have neither wisdom
nor patience to submit to a transient inconvenience, will never have an
opportunity of knowing the intrinsic value of any thing. To these may be
added a variety of other articles adapted to a state of sickness and
disease, which will be found under their respective heads; such as Beef
Tea, Flummery, Jellies of various kinds, Lemon Whey, Vinegar Whey, Cream
of Tartar Whey, Mustard Whey, Treacle Posset, Buttermilk, Onion
Porridge, Water Gruel, and Wormwood Ale.
TREES. Several different methods have been proposed of preventing the
bark being eaten off by hares and rabbits in the winter season; such as
twisting straw-ropes round the trees; driving in small flat stakes all
about them; and the use of strong-scented oils. But better and neater
modes have lately been suggested; as with hog's lard, and as much
whale-oil as will work it up into a thin paste or paint, with which the
stems of the trees are to be gently rubbed upwards, at the time of the
fall of the leaf. It may be done once in two years, and will, it is
said, effectually prevent such animals from touching them. Another and
still neater method, is to take three pints of melted tallow to one pint
of tar, mixing them well together over a gentle fire. Then, in the month
of November, to take a small brush and go over the rind or bark of the
trees with the composition in a milk-warm state, as thin as it can be
laid on with the brush. It is found that such a coating does not hinder
the juices or sap from expanding in the smallest degree; and the
efficacy of the plan is proved, in preventing the attacks of the
animals, by applying the liquid composition to one tree and missing
another, when it was found that the former was left, while the latter
was attacked. Its efficacy has been shewn by the experience of five
years. The trees that were gone over the first two years have not been
touched since; and none of them have been injured by the hares.--The
Mossing of trees is their becoming much affected and covered with the
moss-plant or mossy substance. It is found to prevail in fruit-grounds
of the apple kind, and in other situations, when they are in low, close,
confined places, where the damp or moisture of the trees is not readily
removed. It is thought to be an indication of weakness in the growth, or
of a diseased state of the trees, and to require nice attention in
preventing or eradicating it. The modes of removing it have usually been
those of scraping, rubbing, and washing, but they are obviously
calculated for trees only on a small scale. How far the use of powdery
matters, such as lime, chalk, and others, which are capable of readily
absorbing and taking up the wetness that may hang about the branches,
and other parts of the trees, by being well dusted over them, may be
beneficial, is not known, but they would seem to promise success by the
taking away the nourishment and support of the moss, when employed at
proper seasons. And they are known to answer in destroying moss in some
other cases, when laid about the stems of the plants, as in
thorn-hedges, &c. The mossing in all sorts of trees is injurious to
their growth by depriving them of a portion of their nourishment, but
more particularly hurtful to those of the fruit-tree kind, as preventing
them from bearing full good crops of fruit by rendering them in a weak
and unhealthy state.----The following are substances destructive of
insects infesting fruit shrubs and trees in gardening, or of preventing
their injurious ravages and effects on trees. Many different kinds of
substances have been recommended for the purpose, at different times;
but nothing perhaps has yet been found fully effectual in this
intention, in all cases. The substances and modes directed below have
lately been advised as useful in this way. As preventives against
gooseberry caterpillars, which so greatly infest and injure shrubs of
that kind, the substances mentioned below have been found very simple
and efficacious. In the autumnal season, let a quantity of cow-urine be
provided, and let a little be poured around the stem of each bush or
shrub, just as much as merely suffices to moisten the ground about them.
This simple expedient is stated to have succeeded in an admirable
manner, and that its preventive virtues have appeared to extend to two
successive seasons or years. The bushes which were treated in this
manner remained free from caterpillars, while those which were
neglected, or intentionally passed by, in the same compartment, were
wholly destroyed by the depredations of the insects. Another mode of
prevention is proposed, which, it is said, is equally simple and
effectual; but the good effects of which only extend to the season
immediately succeeding to that of the application. This is, in
situations near the sea, to collect as much drift or sea-weed from the
beach, when occasion serves, as will be sufficient to cover the whole of
the gooseberry compartment to the depth of four or five inches. It
should be laid on in the autumn, and the whole covering remain untouched
during the winter and early spring months; but as the fruiting season
advances, be dug in. This method, it is said, has answered the most
sanguine expectations; no caterpillars ever infesting the compartments
which are treated in this manner. Another method, which is said to have
been found successful, in preventing or destroying caterpillars on the
above sort of fruit shrubs, is this: as the black currant and elder
bushes, growing quite close to those of the gooseberry kind, were not
attacked by this sort of vermin, it was conceived that an infusion of
their leaves might be serviceable, especially when prepared with a
little quick-lime, in the manner directed below. Six pounds each of the
two first sorts of leaves are to be boiled in twelve gallons of soft
water; then fourteen pounds of hot lime are to be put into twelve
gallons of water, and, after being well incorporated with it, they are
both to be mixed well together. With this mixture the infested
gooseberry bushes by fruit trees are to be well washed or the hand
garden-engine; after which a little hot lime is to be taken and laid
about the root of each bush or tree so washed, which completes the work.
Thus the caterpillars will be completely destroyed, without hurting the
foliage of the bushes or trees in any way. A dull day is to be preferred
for performing the work of washing, &c. As soon as all the foliage is
dropped off from the bushes or trees, they are to be again washed over
with the hand-engine, in order to clean them of all decayed leaves, and
other matters; for which purpose any sort of water will answer. The
surface of the earth, all about the roots of the bushes and trees, is
then to be well stirred, and a little hot lime again laid about them, to
destroy the ova or eggs of the insects. This mode of management has
never failed of success, in the course of six years' practice. It is
noticed, that the above quantity of prepared liquid will be sufficient
for about two acres of ground in this sort of plantation, and cost but
little in providing. The use of about a gallon of a mixture of equal
proportions of lime-water, chamber-ley, and soap-suds, with as much soot
as will give it the colour and consistence of dunghill drainings, to
each bush in the rows, applied by means of the rose of a watering-pot,
immediately as the ground between them is dug over, and left as rough as
possible, the whole being gone over in this way without treading or
poaching the land, has also been found highly successful by others. The
whole is then left in the above state until the winter frosts are fairly
past, when the ground between the rows and bushes are levelled, and
raked over in an even manner. By this means of practice, the bushes have
been constantly kept healthy, fruitful, and free from the annoyance of
insects. The bushes are to be first pruned, and dung used where
necessary. A solution of soft soap, mixed with an infusion of tobacco,
has likewise been applied with great use in destroying caterpillars, by
squirting it by the hand-syringe upon the bushes, while a little warm,
twice in the day. But some think that the only safety is in picking them
off the bushes, as they first appear, together with the lower leaves
which are eaten into holes: also, the paring, digging over, and
clearing the foul ground between the bushes, and treading and forcing
such foul surface parts into the bottoms of the trenches. Watering
cherry-trees with water prepared from quick-lime new burnt, and common
soda used in washing, in the proportion of a peck of the former and half
a pound of the latter to a hogshead of water, has been found successful
in destroying the green fly and the black vermin which infest such
trees. The water should stand upon the lime for twenty-four hours, and
be then drawn off by a cock placed in the cask, ten or twelve inches
from the bottom, when the soda is to be put to it, being careful not to
exceed the above proportion, as, from its acridity, it would otherwise
be liable to destroy the foliage. Two or three times watering with this
liquor, by means of a garden engine, will destroy and remove the vermin.
The application of clay-paint, too, has been found of great utility in
destroying the different insects, such as the coccus, thrips, and fly,
which infest peach, nectarine, and other fine fruit trees, on walls, and
in hot-houses. This paint is prepared by taking a quantity of the most
tenacious brown clay, and diffusing it in as much soft water as will
bring it to the consistence of a thick cream or paint, passing it
through a fine sieve or hair-searce, so as that it may be rendered
perfectly smooth, unctuous, and free from gritty particles. As soon as
the trees are pruned and nailed in, they are all to be carefully gone
over with a painter's brush dipped in the above paint, especially the
stems and large branches, as well as the young shoots, which leaves a
coat or layer, that, when it becomes dry, forms a hard crust over the
whole tree, which, by closely enveloping the insects, completely
destroys them, without doing any injury to either the bark or buds. And
by covering the trees with mats or canvas in wet seasons, it may be
preserved on them as long as necessary. Where one dressing is not
effectual, it may be repeated; and the second coating will mostly be
sufficient. Where peach and nectarine trees are managed with this paint,
they are very rarely either hide-bound or attacked by insects. This sort
of paint is also useful in removing the mildew, with which these kinds
of trees are often affected; as well as, with the use of the
dew-syringe, in promoting the equal breaking of the eyes of vines,
trained on the rafters of pine stoves. Watering the peach tree borders
with the urine of cattle, in the beginning of winter, and again in the
early spring, has likewise been thought beneficial in destroying the
insects which produce the above disease. Careful and proper cleaning and
washing these trees, walls, and other places in contact with them, has,
too, been found of great utility in preventing insects from accumulating
on them.
TRIFLE. To make an excellent trifle, lay macaroons and ratifia drops
over the bottom of a dish, and pour in as much raisin wine as they will
imbibe. Then pour on them a cold rich custard, made with plenty of eggs,
and some rice flour. It must stand two or three inches thick: on that
put a layer of raspberry jam, and cover the whole with a very high whip
made the day before, of rich cream, the whites of two well-beaten eggs,
sugar, lemon peel, and raisin wine, well beat with a whisk, kept only to
whip syllabubs and creams. If made the day before it is used, the trifle
has quite a different taste, and is solid and far better.
TRIPE. After being well washed and cleaned, tripe should be stewed with
milk and onion till quite tender. Serve it in a tureen, with melted
butter for sauce. Or fry it in small pieces, dipped in batter. Or cut
the thin part into bits, and stew them in gravy. Thicken the stew with
butter and flour, and add a little ketchup. Tripe may also be fricasseed
with white sauce.
TROUGHS. Water troughs of various kinds, which require to be rendered
impervious to the wet, may be lined with a strong cement of gypsum and
quicklime, mixed up with water. Four fifths of pulverised coal or
charcoal, and one fifth of quicklime, well mixed together, and infused
in boiling pitch or tar, will also form a useful cement for this
purpose. It requires to be of the consistence of thin mortar, and
applied hot with a trowel.
TROUT. Open them along the belly, wash them clean, dry them in a cloth,
and season them with pepper and salt. Set the gridiron over the fire,
and when it is hot rub the bars with a piece of fresh suet. Lay on the
fish, and broil them gently over a very clear fire, at such a distance
as not to burn them. When they are done on one side, turn them carefully
on the other, and serve them up the moment they are ready. This is one
of the best methods of dressing this delicate fish; but they are
sometimes broiled whole, in order to preserve the juices of the fish,
when they are fresh caught. Another way is, after they are washed clean
and well dried in a napkin, to bind them about with packthread, and
sprinkle them with melted butter and salt; then to broil them over a
gentle fire, and keep them turning. Make a sauce of butter rolled in
flour, with an anchovy, some pepper, nutmeg, and capers. Add a very
little vinegar and water, and shake it together over a moderate fire,
till it is of a proper thickness. Put the trout into a dish, and pour
this sauce over them. Trout of a middle size are best for broiling. The
gurnet or piper is very nice broiled in the same manner, and served with
the same kind of sauce. Mullets also admit of the same treatment. Trout
are very commonly stewed, as well as broiled; and in this case they
should be put into a stewpan with equal quantities of Champaigne,
Rhenish, or Sherry wine. Season the stew with pepper and salt, an onion,
a few cloves, and a small bunch of parsley and thyme. Put into it a
crust of French bread, and set it on a quick fire. When the fish is
done, take out the bread, bruise it, and then thicken the sauce. Add a
little flour and butter, and let it boil up. Lay the trout on a dish,
and pour the thickened sauce over it. Serve it with sliced lemon, and
fried bread. This is called Trout a la Genevoise. A plainer way is to
dry the fish, after it has been washed and cleaned, and lay it on a
board before the fire, dusted with flour. Then fry it of a fine colour
with fresh dripping; serve it with crimp parsley and plain butter.
TROUT PIE. Scale and wash the fish, lard them with pieces of silver eel,
rolled up in spice and sweet herbs, with bay leaves finely powdered.
Slice the bottoms of artichokes, lay them on or between the fish, with
mushrooms, oysters, capers, and sliced lemon or Seville orange. Use a
dish or raised crust, close the pie, and bake it gently.--Another way.
Clean and scale your trouts, and cut off the heads and fins; boil an eel
for forcemeat; when you have cut off the meat of the eel, put the bones
and the heads of the trout into the water it was boiled in, with an
onion, mace, whole pepper, a little salt, and a faggot of sweet herbs;
let it boil down till there is but enough for the pie. Chop the meat of
the eel very fine, add grated bread, an anchovy chopped small, sweet
herbs, and a gill of oysters blanched and bearded, the yolks of two hard
eggs chopped very fine, and as much melted butter as will make it into a
stiff forcemeat; season the trout with mace, pepper and salt; fill the
belly with the forcemeat, and make the remainder into balls; sheet your
dish with a good paste, lay some butter on that, then the trout and
forcemeat; strain off the fish broth, and scum it very clean, and add a
little white wine, and a piece of butter rolled in flour; when it is all
melted, pour it into the pie, and lid it over; bake it in a gentle oven,
and let it be thoroughly done.
TRUFFLES. The largest are the most esteemed; those which are brought
from Perigord are the best. They are usually eaten dressed in wine, and
broth seasoned with salt, pepper, a bunch of sweet herbs, some roots and
onions. Before being dressed they must be soaked in warm water, and well
rubbed with a brush, that no earth may adhere to them. When dressed,
serve them in a plate as an entremet. The truffle is also very excellent
in all sorts of ragouts, either chopped or out into slices, after they
are peeled. It is one of the best seasonings that can be used in a
kitchen. Truffles are also used dried, but their flavour is then much
diminished.
TRUFFLES RAGOUT. Peel the truffles, cut them in slices, wash and drain
them well. Put them into a saucepan with a little gravy, and stew them
gently over a slow fire. When they are almost done enough, thicken them
with a little butter and flour. Stewed in a little water, and thickened
with cream and yolk of egg, they make a nice white ragout. Truffles,
mushrooms, and morels are all of them very indigestible.
TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of
flour; then mix six ounces of sugar, beat and strain two eggs, and make
the whole into a paste. Roll it very thin, and cut it with the top of a
glass. Prick the cakes with a fork, and cover them with carraways; or
wash them with the white of an egg, and dust a little white sugar over.