gather the herbs in the right season. Then dry them in the shade, and
put them into closed paper bags. When they are wanted for use, take out
the proper quantity, put it into a linen bag, and suspend it in the beer
or ale, while it is working or fermenting, from two to six or eight
hours, and then take it out. Wormwood ought not to lie so long, three or
four hours will be quite sufficient. If the herbs are properly gathered
and prepared, all their pure and balsamic virtues will readily infuse
themselves into the liquor, whether wine or beer, as the pure sweet
quality in malt does into the warm liquor in brewing, which is done
effectually in about an hour. But if malt is suffered to remain more
than six hours, before the liquor is drawn off, all the nauseous
properties will be extracted, and overpower the good ones. It is the
same in infusing any sort of well-prepared herbs, and great care
therefore is requisite in all preparations, that the pure qualities are
neither evaporated or overpowered. Otherwise, whatever it be, it will
soon tend to putrefaction, and become injurious and loathsome. Beer,
ale, or other liquor, into which herbs are infused, must be
unadulterated, or the infusion will be destroyed by its pernicious
qualities. Nothing is more prejudicial to the health, or the
intellectual faculties of mankind, than adulterated liquors. Articles
which in their purest state are of an equivocal character, and never to
be trusted without caution, are thus converted into decided
poisons.--Another way of making wormwood ale. Take a quantity of the
herb, according to the intended strength of the liquor, and infuse it
for half an hour in the boiling wort. Then strain it off, and set the
wort to cool. Wormwood beer prepared either ways, is a fine wholesome
liquor. It is gentle, warming, assisting digestion, and refining to the
blood, without sending any gross fumes to the head. The same method
should be observed in making all sorts of drinks, in which any strong
bitter herbs are infused. It renders them pleasant and grateful, both to
the stomach and palate, and preserves all the medicinal virtues. Most
bitter herbs have a powerful tendency to open obstructions, if
judiciously managed; but in the way in which they are too commonly made,
they are not only rendered extremely unpleasant, but their medicinal
properties are destroyed.
WOUNDS. If occasioned by a cut, it will be proper immediately to close
the wounded part, so as to exclude the air and prevent its bleeding, and
then any common sticking plaister may be applied. When the wound is deep
and difficult to close, a bandage should be applied; and if the skin be
lacerated, or the edges of the wound begin to be rough, lay on some lint
dipped in sweet oil, and cover the whole with a piece of fine oil cloth.
New honey spread on folded linen affords an excellent remedy for fresh
and bleeding wounds, as it will prevent inflammation and the growth of
proud flesh. In wounds which cannot readily be healed, on account of
external inflammation and feverish heat, emollient poultices, composed
of the crumb of bread boiled in milk, must be applied, and renewed
several times in a day, without disturbing or touching the wounded part
with the fingers. Wounds of the joints will heal most expeditiously by
the simple application of cold water, provided the orifice of such
wounds be immediately closed by means of adhesive plaster.
WOW WOW. For stewed beef, chop some parsley leaves very fine, quarter
two or three pickled cucumbers or walnuts, and divide them into small
squares, and set them by ready. Put into a saucepan a good bit of
butter, stir up with it a table-spoonful of fine flour, and about half a
pint of the broth in which the beef was boiled. Add a table-spoonful of
vinegar, as much ketchup or port wine, or both, and a tea-spoonful of
made mustard. Let it simmer gently till it is sufficiently thickened,
put in the parsley and pickles ready prepared, and pour it over the
beef, or send it up in a sauce tureen.
WRIT OF EJECTMENT. When a tenant has either received or given a proper
notice to quit at a certain time, and fails to deliver up possession, it
is at the option of the landlord to give notice of double rent, or issue
a writ to dispossess the tenant. In the latter case he recovers the
payment of the rent, or the surrender of the premises. In all cases
between landlord and tenant, when half a year's rent is due, such
landlord may serve a declaration or ejectment for the recovery of the
premises, without any formal demand or re-entry. If the premises be
unoccupied, though not surrendered, he may affix the declaration to the
door, or any other conspicuous part of the dwelling, which will be
deemed legal, and stand instead of a deed of re-entry.
Y.
YEAST. This is the barm or froth which rises in beer, and other malt
liquors, during a state of fermentation. When thrown up by one quantity
of malt or vinous liquid, it may be preserved to be put into another, at
a future period; on which it will exert a similar fermentative action.
Yeast is likewise used in the making of bread, without which it would be
heavy and unwholesome. It has a vinous sour odour, a bitter taste
arising from the hops in the malt liquor, and it reddens the vegetable
blues. When it is filtered, a matter remains which possesses properties
similar to vegetable gluten; by this separation the yeast loses the
property of exciting fermentation, but recovers it again when the gluten
is added. The addition of yeast to any vegetable substance, containing
saccharine matter, excites fermentation by generating a quantity of
carbonic acid gas. This very useful substance cannot always be procured
conveniently from malt liquor for baking and brewing: the following
method will be found useful for its extemporaneous preparation. Mix two
quarts of soft water with wheat flour, to the consistence of thick
gruel; boil it gently for half an hour, and when almost cold, stir into
it half a pound of sugar and four spoonfuls of good yeast. Put the whole
into a large jug, or earthen vessel, with a narrow top, and place it
before the fire, that by a moderate heat it may ferment. The
fermentation will throw up a thin liquor, which pour off and throw
away; keep the remainder in a bottle, or jug tied over, and set it in a
cool place. The same quantity of this as of common yeast will suffice to
bake or brew with. Four spoonfuls of this yeast will make a fresh
quantity as before, and the stock may always be kept up, by fermenting
the new with the remainder of the former quantity.--Another method. Take
six quarts of soft water, and two handfuls of wheaten meal or barley.
Stir the latter in the water before the mixture is placed over the fire,
where it must boil till two thirds are evaporated. When this decoction
becomes cool, incorporate with it, by means of a whisk, two drams of
salt of tartar, and one dram of cream of tartar, previously mixed. The
whole should now be kept in a warm place. Thus a very strong yeast for
brewing, distilling, and baking, may be obtained. For the last-mentioned
purpose, however, it ought to be diluted with pure water, and passed
through a sieve, before it is kneaded with the dough, in order to
deprive it of its alkaline taste.--In countries where yeast is scarce,
it is a common practice to twist hazel twigs so as to be full of chinks,
and then to steep them in ale yeast during fermentation. The twigs are
then hung up to dry, and at the next brewing they are put into the wort
instead of yeast. In Italy the chips are frequently put into turbid wine
for the purpose of clearing it, which is effected in about twenty-four
hours.--A good article for baking bread may be made in the following
manner. Boil a pound of fine flour, a quarter of a pound of brown sugar,
and a little salt, in two gallons of water, for one hour. Let it stand
till it is milk warm, then bottle and cork it close, and it will be fit
for use in twenty-four hours. A pint of this yeast will make eighteen
pounds of bread. Or mash a pound of mealy potatoes, and pulp them
through a cullender; add two ounces of brown sugar, and two spoonfuls of
common yeast. Keep it moderately warm while fermenting, and it will
produce a quart of good yeast.--The best method of preserving common
yeast, produced from beer or ale, is to set a quantity of it to settle,
closely covered, that the spirit may not evaporate. Provide in the mean
time as many small hair sieves as will hold the thick barm: small sieves
are mentioned, because dividing the yeast into small quantities conduces
to its preservation. Lay over each sieve a piece of coarse flannel that
may reach the bottom, and leave at least eight inches over the rim. Pour
off the thin liquor, and set it by to subside, as the grounds will do
for immediate baking or brewing, if covered up for a few hours. Fill the
sieves with the thick barm, and cover them up for two hours: then gather
the flannel edges as a bag, and tie them firmly with twine. Lay each bag
upon several folds of coarse linen, changing these folds every half
hour, till they imbibe no more moisture. Then cover each bag with
another piece of flannel, changing it if it becomes damp, and hang them
in a cool airy place. The yeast should be strained before it is set to
settle, and while the flannel bags are laid upon the folds of linen,
they must be covered with a thick cloth. When the yeast is wanted for
use, prepare a strong infusion of malt; to a gallon of which add a
piece of dried barm, about the size of a goose's egg. The proportion
indeed must depend upon its quality, which experience only can
ascertain. The malt infusion must be nearly milk warm when the yeast is
crumbled into it: for two hours it will froth high, and bake two bushels
of flour into well-fermented bread. A decoction of green peas, or of
ripened dry peas, with as much sugar as will sweeten it, makes fairer
bread than the malt infusion; but it will take a larger quantity of
dried yeast to produce fermentation. It was usual some years ago to
reduce porter yeast to dryness, and in that state it was carried to the
West Indies, where it was brought by means of water to its original
state, and then employed as a ferment.--Another method of preserving
yeast. Take a quantity of yeast, and work it well with a whisk till it
becomes thin; then have a broad wooden platter, or tub, that is very
clean and dry, and, with a soft brush, lay a layer of yeast all over the
bottom, and turn the mouth downwards that no dust can fall in, but so
that the air may come to it, to dry it. When that coat is very dry, lay
on another; do so till you have as much as you intend to keep, taking
care that one coat is dry before you lay on another. When you have
occasion to make use of this yeast, cut a piece off, and lay it in warm
water; stir it till it is dissolved, and it is fit for use. If it is for
brewing, take a whisk, or a large handful of birch tied together, and
dip it into the yeast, and hang it up to dry; when it is dry wrap it up
in paper, and keep it in a dry place; thus you may do as many as you
please. When your beer is fit to work, throw in one of your whisks, and
cover it over; it will set it a working as well as fresh yeast. When you
find you have a head sufficient, take out your whisk and hang it up. If
the yeast is not all off, it will do for your next brewing.
YEAST CAKES. The inhabitants of Long Island in America are in the habit
of making yeast cakes once a year. These are dissolved and mixed with
the dough, which it raises in such a manner as to form it into very
excellent bread. The following is the method in which these cakes are
made. Rub three ounces of hops so as to separate them, and then put them
into a gallon of boiling water, where they are to boil for half an hour.
Now strain the liquor through a fine sieve into an earthen vessel, and
while it is hot, put in three pounds and a half of rye flour, stirring
the liquid well and quickly as the flour is put in. When it has become
milk warm, add half a pint of good yeast. On the following day, while
the mixture is fermenting, stir well into it seven pounds of Indian corn
meal, and it will render the whole mass stiff like dough. This dough is
to be well kneaded and rolled out into cakes about a third of an inch in
thickness. These cakes are to be cut out into large disks or lozenges,
or any other shape, by an inverted glass tumbler or any other
instrument; and being placed on a sheet of tinned iron, or on a piece of
board, are to be dried by the heat of the sun. If care be taken to turn
them frequently, and to see that they take no wet or moisture, they will
become as hard as ship biscuit, and may be kept in a bag or box, which
is to be hung up or kept in an airy and perfectly dry situation. When
bread is to be made, two cakes of the above-mentioned thickness, and
about three inches in diameter, are to be broken and put into hot water,
where they are to remain all night, the vessel standing near the fire.
In the morning they will be entirely dissolved, and then the mixture is
to be employed in setting the sponge, in the same way as beer yeast is
used. In making a farther supply for the next year, beer or ale yeast
may be used as before; but this is not necessary where a cake of the old
stock remains, for this will act on the new mixture precisely in the
same way. If the dry cakes were reduced to powder in a mortar, the same
results would take place, with perhaps more convenience, and in less
time. Indian meal is used because it is of a less adhesive nature than
wheat flour, but where Indian meal cannot easily be procured, white
pea-meal, or even barley-meal, will answer the purpose equally well. The
principal art or requisite in making yeast cakes, consists in drying
them quickly and thoroughly, and in preventing them from coming in
contact with the least particle of moisture till they are used.
YEAST DUMPLINS. Make a very light dough as for bread, only in a smaller
quantity. When it has been worked up, and risen a sufficient time before
the fire, mould it into good sized dumplins, put them into boiling
water, and let them boil twenty minutes. The dough may be made up with
milk and water if preferred. These dumplins are very nice when done in a
potatoe steamer, and require about thirty-five minutes, if of a good
size. The steamer must not be opened till they are taken up, or it will
make the dumplins heavy. Dough from the baker's will answer the purpose
very well, if it cannot conveniently be made at home. The dough made for
rolls is the most delicate for dumplins. If not eaten as soon as they
are taken up, either out of the water or the steamer, they are apt to
fall and become heavy. Eaten with cold butter they are much better than
with any kind of sauce, except meat dripping directly from the pan. The
addition of a few currants will make good currant dumplins.
YELLOW BLAMANGE. Pour a pint of boiling water to an ounce of isinglass,
and add the peel of one lemon. When cold, put in two ounces of sifted
sugar, a quarter of a pint of white wine, the yolks of four eggs, and
the juice of a lemon. Stir all well together, let it boil five minutes,
strain it through a bag, and put it into cups.
YELLOW DYE. There is a new stain for wood, and a yellow dye for cloth,
which consists of a decoction of walnut or hickory bark, with a small
quantity of alum dissolved in it, in order to give permanency to the
colour. Wood of a white colour receives from the application of this
liquid a beautiful yellow tinge, which is not liable to fade. It is
particularly for furniture made of maple, especially that kind of it
which is called bird's eye, and which is commonly prepared by scorching
its surface over a quick fire. The application of the walnut dye gives a
lustre even to the darkest shades, while to the paler and fainter ones
it adds somewhat of a greenish hue, and to the whiter parts various
tints of yellow. After applying this stain to cherry and apple wood, the
wood should be slightly reddened with a tincture of some red dye, whose
colour is not liable to fade. A handsome dye is thus given to it which
does not hide the grain, and which becomes still more beautiful as the
wood grows darker by age. Walnut bark makes the most permanent yellow
dye for dyeing cloth of any of the vegetable substances used in this
country. Care should be taken that the dye be not too much concentrated:
when this happens, the colour is far less bright and delicate, and
approaches nearer to orange. It is hardly necessary to add, that the dye
should be boiled and kept in a brass vessel, or in some other which has
no iron in its composition. A lively yellow colour for dyeing cloth, may
be produced from potato tops. Gather them when ready to flower, press
out the juice, mix it with a little water, and suffer the cloth to
remain in it for twenty-four hours. The cloth, whether of wool, cotton,
or flax, is then to be dipped in spring water. By plunging the cloth
thus tinged with yellow, into a vessel of blue dye, a brilliant and
lasting green is obtained.
YELLOW LEMON CREAM. Pare four lemons very thin into twelve large
spoonfuls of water, and squeeze the juice on seven ounces of finely
powdered sugar. Beat well the yolks of nine eggs; then add the peels and
juice of the lemons, and work them together for some time. Strain the
whole through a flannel, into a silver saucepan, or one of very nice
block-tin, and set it over a gentle fire. Stir it one way till it is
pretty thick, and scalding hot, but not boiling, or it will curdle. Pour
it into jelly glasses. A few lumps of sugar should be rubbed hard on the
lemons before they are pared, to attract the essence, and give a better
colour and flavour to the cream.
YORKSHIRE CAKES. Mix two pounds of flour with four ounces of butter
melted in a pint of good milk, three spoonfuls of yeast, and two eggs.
Beat all well together, and let it rise; then knead it, and make it into
cakes. Let them first rise on tins, and then bake in a slow
oven.--Another sort is made as above, leaving out the butter. The first
sort is shorter; the last lighter.
YORKSHIRE KNEAD CAKES. Rub six ounces of butter into a pound of flour
till it is very fine, and mix it into a stiff paste with milk. Knead it
well, and roll it out several times. Make it at last about an inch
thick, and cut it into cakes, in shapes according to the fancy. Bake
them on an iron girdle, and when done on one side turn them on the
other. Cut them open and butter them hot. They also eat well cold or
toasted. Half a pound of currants well washed and dried may be added at
pleasure.
YORKSHIRE HAMS. Mix half a pound of salt, three ounces of saltpetre,
half an ounce of sal prunella, and five pounds of coarse sugar. Rub the
hams with this mixture, after it has been well incorporated, and lay the
remainder of it upon the top. Then put some water to the pickle, adding
salt till it will bear an egg. Boil and strain it, cover the hams with
it, and let them lie a fortnight. Rub them well with bran, and dry them.
The above ingredients are sufficient for three good hams.
YORKSHIRE PUDDING. Mix five spoonfuls of flour with a quart of milk, and
three eggs well beaten. Butter the pan. When the pudding is brown by
baking under the meat, turn the other side upwards, and brown that. Set
it over a chafing-dish at first, and stir it some minutes. It should be
made in a square pan, and cut into pieces before it comes to table.
YOUNG FOWLS. The following will be found to be a nice way of dressing up
a small dish. Bone, singe, and wash a young fowl. Make a forcemeat of
four ounces of veal, two ounces of lean ham scraped, two ounces of fat
bacon, two hard yolks of eggs, a few sweet herbs chopped, two ounces of
beef suet, a tea-spoonful of lemon peel minced fine, an anchovy, salt,
pepper, and a very little cayenne. Beat all in a mortar, with a
tea-cupful of crumbs, and the yolks and whites of three eggs. Stuff the
inside of the fowl, draw the legs and wings inwards, tie up the neck and
rump close. Stew the fowl in a white gravy; when it is done through and
tender, add a large cupful of cream, with a bit of butter and flour.
Give it one boil, add the squeeze of a lemon, and serve it up.
YOUNG ONION SAUCE. Peel a pint of button onions, and lay them in water.
Put them into a stewpan with a quart of cold water, and let them boil
for half an hour or more, till they are quite tender. They may then be
put to half a pint of mushroom sauce.
FINIS.
J. AND R. CHILDS, PRINTERS, BUNGAY.
* * * * *
Transcriber's Notes:
Obvious punctuation errors repaired with the exception of emdashes and
long dashes which seem to have been chosen on a whim. This was retained
as no clear usage could be determined.
Varied hyphenation was retained. Archaic spelling was retained, this
includes words such as "controul" and "bason." Decisions on what to
correct were mainly made on the spelling occurring more than once in the
text.
The dictionary portion of the text places the letter V before the letter
U.
Page viii, "coudescend" changed to "condescend" (who condescend to
examine)
Page xiv, "sometims" changed to "sometimes" (and sometimes never is)
Page 10, extra word "a". Original reads: (pint add a a pound)
Page 23, "fricasee" changed to "fricassee" (fricassee sauce; adding
cream)
Page 29, "salsafy" changed to "salsify" (rape, salsify, herbs)
Page 37, "composion" changed to "composition" (sifted. This composition)
Page 40, "perper" changed to "pepper" (parsely, salt, pepper)
Page 41, "artle" changed to "article" (a much better article)
Page 46, "or" changed to "of" (of as much wort)
Page 53, "Housleek" changed to "Houseleek" (Houseleek used by)
Page 55, "Boorhaave" changed to "Boorhaaeve" (Boerhaaeve recommended the)
Page 55, "runnet" changed to "rennet" (rennet as is sufficient)
Page 57, "of" changed to "off" (take off the fat)
Page 59, "trufflles" changed to "truffles" (cayenne, a few truffles)
Page 63, "thorougly" changed to "thoroughly" (thoroughly blended, so as)
Page 63, "boi" changed to "boil" (days; then boil)
Page 64, "wisk" changed to "whisk" (swept with a whisk)
Page 65, "seady" changed to "ready" (ready cut up)
Page 65, "prerides" changed to "presides" (a lady presides)
Page 81, "CLARIFED" changed to "CLARIFIED" (CLARIFIED SUGAR. Break)
Page 82, "degress" changed to "degrees" (be added by degrees, keeping)
Page 87, "them" changed to "then" (then be oval)
Page 91, "accomodation" changed to "accommodation" (accommodation of
mercenary)
Page 98, "acacording" changed to "according" (buttermilk strained,
according)
Page 98, "gizards" changed to "gizzards" (line the gizzards of turkeys)
Page 102, "marjarom" changed to "marjoram" (marjoram, pepper, salt)
Page 103, "scissars" changed to "scissors" (scissors in the other)
Page 106, "rhubard" changed to "rhubarb" (two of rhubarb, four)
Page 108, "tkem" changed to "them" (liberty to rescue them)
Page 117, "but' changed to "put" (and put in six)
Page 122, "peefectly" changed to "perfectly" (after being perfectly
soaked)
Page 122, "soakd" changed to "soaked" (after being perfectly soaked)
Page 140, " e" changed to "lie" (let it lie closely)
Page 144, "i" changed to "in" (saving in the article)
Page 149, "candid" changed to "candied" (sweetmeats, add some candied)
Page 167, "ot" changed to "of" (of coarse sugar. Let)
Page 174, "vingear" changed to "vinegar" (vinegar, to change his)
Page 198, "coppera" changed to "copperas" (mixture of alum and copperas)
Page 204, "und" changed to "and" (and take a small)
Page 231, word "do" added to text (In order to do this)
Page 237, "trough" changed to "through" (passed through a riddle)
Page 239, "penicious" changed to "pernicious" (of course pernicious)
Page 244, "dey" changed to "dry" (three weeks, then dry)
Page 249, "crums" changed to "crumbs" (with crumbs of bread)
Page 251, "smootly" changed to "smoothly" (on a tin foil, smoothly)
Page 263, "surperfluous" changed to "superfluous" (burning; the
superflous)
Page 266, "than" changed to "then" (the pan, then shift)
Page 267, "d wn" changed to "down" (Press down each, and)
Page 267, word "be" added to text (flour. These are to be)
Page 279, "infeority" changed to "inferiority" (dressed, their
inferiority)
Page 288, "chaffing" changed to "chafing" (over a chafing-dish)
Page 294, "Out" changed to "Cut" (OF MORELS. Cut)
Page 309, "stir it is till it cool" changed to "stir it till it is cool"
(stir it till it is cool)
Page 316, repeated word "it" removed from text. Original read (it it in
pieces of four)
Page 324, "o" changed to "of" (one pound of currants)
Page 326, "binns" changed to "bins" (kept in sacks or bins)
Page 336, "ofe th" changed to "of the" (strain the contents of the)
Page 364, "rgeat" changed to "great" (great rarefaction, causes)
Page 391, "injuririous" changed to "injurious" (to produce an injurious)
Page 414, "celebated" changed to "celebrated" (STRAMONIUM. This
celebrated)
Page 432, "cherries" changed to "Cherries" (apples, &c. Cherries,)
Page 434, "regulary" changed to "regularly" (regularly cleaned, are apt)
Page 436, "chessnut" changed to "chesnut" (thistles, and chesnuts,)
Page 442, "brililant" changed to "brilliant" (the pale yet brilliant)
Page 442, "TRASPLANTING" changed to "TRANSPLANTING" (TRANSPLANTING OF
FLOWERS)
Page 447, "romoved" changed to "removed" (removed by slow degrees)