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Article Index

GAD FLY 

Cows and oxen are often so distressed by the darts of the gad fly, that they rush into the water for refuge till night approaches. The only remedy is to wash the backs of the cattle in the spring with strong tobacco-water, which would greatly prevent the generating of these vermin. When sheep are struck with the fly, the way is to clip off the wool, to rub the parts affected with powdered lime or wood ashes, and afterwards to anoint them with Currier's oil, which will heal the wounds, and secure the animals from future attack. Or dissolve half an ounce of corrosive sublimate in two quarts of soft water, and add a quarter of a pint of spirits of turpentine. Cut off the wool as far as it is infected, pour a few drops of the mixture in a circle round the maggots produced by the flies, and afterwards rub a little of it among them, and the maggots will immediately be destroyed.

GAME 

Game ought not to be thrown away even after it has been kept a long time, for when it seems to be spoiled it may often be made fit for eating, by carefully cleaning and washing it with vinegar and water. If there is danger of birds not keeping, the best way is to crop and draw them. Pick them clean, wash them in two or three waters, and rub them with salt. Plunge them into a kettle of boiling water one by one, and draw them up and down by the legs, that the water may pass through them. Let them remain in the water five or six minutes, and then hang them up in a cool place. When drained, season the insides well with pepper and salt, and wash them before they are roasted. The most delicate birds, even grouse, may thus be preserved. Those that live by suction cannot be done this way, as they are never drawn; and perhaps the heat might make them worse, as the water could not pass through them; but they will bear a high flavour. Lumps of charcoal put about birds and meat will preserve them from taint, and restore what is spoiling.

GAME SAUCE 

Wash and pare a head of celery, cut it into thin slices, boil it gently till it becomes tender; then add a little beaten mace, pepper, salt, and nutmeg. Thicken it with flour and butter, boil it up, pour some of it in the dish, and some in a boat. Lemon pickle or lemon juice may be added to it.

GAMMON 

Take off the rind of the ham and gammon, and soak it in water; cover the fat part with writing paper, roast, and baste it with canary. When done, sprinkle it over with crumbs of bread and parsley. Serve it with brown gravy, after it is well browned, and garnish it with raspings of bread.

GARDEN HEDGES 

A well trained hawthorn fence is the strongest, but as it is apt to get thin and full of gaps at the bottom, the barberry is to be preferred, especially on high banks with a light soil. It may be raised from the berries as easily as hawthorn, and will grow faster, if the suckers be planted early. The barberry puts up numerous suckers from the roots; it will therefore always grow close at the bottom, and make an impenetrable fence. In trimming any kind of close hedge, care should be taken to slope the sides, and make it pointed at the top: otherwise, the bottom being shaded by the upper part, will make it grow thin and full of gaps. The sides of a young hedge may be trimmed, to make it bush the better; but it should not be topped till it has arrived at a full yard in height, though a few of the points may be taken off. The bottom of hawthorn hedges may be conveniently thickened, by putting in some plants of common sweet briar, or barberry.

GARDEN RHUBARB 

To cultivate the common garden rhubarb, it should not only have a depth of good soil, but it should be watered in dry weather, and well covered with straw or dung in the winter season. It will then become solid when taken out of the ground; and if cut into large slices, and hung up in a warm kitchen, it will soon be fit for use. The plants may be taken up when the leaves are decayed, either in spring or in autumn, while the weather is dry; and when the roots are cleared from dirt, without washing, they should be dried in the sun for a few days before they are hung up. The better way would be to wrap them up separately in whited brown paper, and dry them on the hob of a common stove. Lemon and orange peel will dry remarkably well in the same manner.

GARGLES 

Common gargles may be made of figs boiled in milk and water, with a little sal-ammoniac; or sage-tea, with honey and vinegar mixed together. A sore throat may be gargled with it two or three times a day.

GEESE 

The rearing of this species of poultry incurs but little expense, as they chiefly support themselves on commons or in lanes, where they can get at water. The largest are esteemed the best, as also are the white and the grey: the pied and dark coloured are not so good. Thirty days are generally the time that the goose sets, but in warm weather she will sometimes hatch sooner. Give them plenty of food, such as scalded bran and light oats. As soon as the goslings are hatched, keep them housed for eight or ten days, and feed them with barley meal, bran, and curds. Green geese should begin to fatten at six or seven weeks old, and be fed as above. Stubble geese require no fattening, if they have the run of good fields and pasture.

If geese are bought at market, for the purpose of cooking, be careful to see that they are fresh and young. If fresh, the feet will be pliable: if stale, dry and stiff. The bill and feet of a young one will be yellow, and there will be but few hairs upon them: if old, they will be red. Green geese, not more than three or four months old, should be scalded: a stubble goose should be picked dry.

GEORGE PUDDING 

Boil very tender a handful of whole rice in a small quantity of milk, with a large piece of lemon peel. Let it drain; then mix with it a dozen apples, boiled to a pulp as dry as possible. Add a glass of white wine, the yolks of five eggs, two ounces of orange and citron cut thin, and sweeten it with sugar. Line a mould or bason with a very good paste, beat the five whites of the eggs to a very strong froth, and mix it with the other ingredients. Fill the mould, and bake it of a fine brown color. Serve it bottom upwards with the following sauce: two glasses of wine, a spoonful of sugar, the yolks of two eggs, and a piece of sugar the size of a walnut. Simmer without boiling, and pour to and from the saucepan till the sauce is of a proper thickness, and then put it in the dish.

GERMAN PUDDINGS 

Melt three ounces of butter in a pint of cream, and let it stand till nearly cold. Then mix two ounces of fine flour, and two ounces of sugar, four yolks and two whites of eggs, and a little rose or orange flower water. Bake in little buttered cups half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light. Turn the puffs out of the cups, and serve with white wine and sugar.

GERMAN PUFFS 

Mix together two ounces of blanched almonds well beaten, a spoonful of rose water, one white and two yolks of eggs, a spoonful of flour, half a pint of cream, two ounces of butter, and sugar to taste. Butter some cups, half fill them, and put them in the oven. Serve with white wine sauce, butter, and sugar. This is esteemed a good middle dish for dinner or supper.

GIBLETS 

Let the giblets be picked clean and washed, the feet skinned, the bill cut off, the head split in two, the pinion bones broken, the liver and gizzard cut in four, and the neck in two pieces. Put them into a pint of water, with pepper and salt, an onion, and sweet herbs. Cover the sauce pan close, and stew them on a slow fire till they are quite tender. Take out the onion and herbs, and put them into a dish with the liquor.

GIBLET PIE 

Clean and skin the giblets very carefully, stew them with a small quantity of water, onion, black pepper, and a bunch of sweet herbs, till nearly done. Let them grow cold: and if not enough to fill the dish, lay at the bottom two or three slices of veal, beef, or mutton. Add the liquor of the stew; and when the pie is baked, pour into it a large teacupful of cream. Sliced apples added to the pie are a great improvement. Duck giblets will do; but goose giblets are much to be preferred.

GIBLET SOUP 

Scald and clean three or four sets of goose or duck giblets, and stew them slowly with a pound or two of gravy beef, scrag of mutton, or the bone of a knuckle of veal, an ox tail, or some shanks of mutton. Add a large bunch of sweet herbs, a teaspoonful of white pepper, a large spoonful of salt, and three onions. Put in five pints of water, cut each of the gizzards into four pieces, and simmer till they become quite tender. Skin the stew carefully, add a quarter of a pint of cream, two teaspoonfuls of mushroom powder, and an ounce of butter mixed with a dessert-spoonful of flour. Let it boil a few minutes, then put it into a tureen, add a little salt, and serve up the soup with the giblets. Instead of cream, it may be seasoned with a large spoonful of ketchup, some cayenne, and two glasses of sherry.

GILDED FRAMES 

These valuable articles cannot be preserved from fly stains, without covering them with strips of paper, and suffering them to remain till the flies are gone. Previous to this, the light dust should be blown from the gilding, and a feather or a clean brush lightly passed over it. Linen takes off the gilding, and deadens its brightness; it should therefore never be used for wiping it. Some means should be used to destroy the flies, as they injure furniture of every kind, and the paper likewise. Bottles hung about with sugar and vinegar, or beer, will attract them; or fly water, put into little shells placed about the room, but out of the reach of children.

GILLIFLOWER WINE 

To three gallons of water put six pounds of the best raw sugar; boil the sugar and water together for the space of half an hour, and keep skimming it as the scum rises. Let it stand to cool, beat up three ounces of syrup of betony with a large spoonful of ale yeast, and put it into the liquor. Prepare a peck of gilliflowers, cut from the stalks, and put them in to infuse and work together for three days, the whole being covered with a cloth. Strain it, and put it into a cask; let it settle for three or four weeks, and then bottle it.


GINGER BEER 

To every gallon of spring water add one ounce of sliced white ginger, one pound of lump sugar, and two ounces of lemon juice. Boil the mixture nearly an hour, and take off the scum; then run it through a hair sieve into a tub, and when cool, add yeast in the proportion of half a pint to nine gallons. Keep it in a temperate situation two days, during which it may be stirred six or eight times. Then put it into a cask, which must be kept full, and the yeast taken off at the bunghole with a spoon. In a fortnight, add half a pint of fining to nine gallons of the liquor, which will clear it by ascent, if it has been properly fermented. The cask must still be kept full, and the rising particles taken off at the bunghole. When fine, which may be expected in twenty-four hours, bottle and cork it well; and in summer it will be ripe and fit to drink in a fortnight.

GINGER DROPS 

Beat two ounces of fresh candied orange in a mortar, with a little sugar, till reduced to a paste. Then mix an ounce of the powder of white ginger, with a pound of loaf sugar. Wet the sugar with a little water, and boil all together to a candy, and drop it on white paper the size of mint drops. These make an excellent stomach.

GINGER WINE 

To seven gallons of water put nineteen pounds of moist sugar, and boil it for half an hour, taking off the scum as it rises. Then take a small quantity of the liquor, and add to it nine ounces of the best ginger bruised. Put it all together, and when nearly cold, chop nine pounds of raisins very small, and put them into a nine gallon cask, with one ounce of isinglass. Slice four lemons into the cask, taking out all the seeds, and pour the liquor over them, with half a pint of fresh yeast. Leave it unstopped for three weeks, and in about three months it will be fit for bottling. There will be one gallon of the sugar and water more than the cask will hold at first: this must be kept to fill up as the liquor works off, as it is necessary that the cask should be kept full, til it has done working. The raisins should be two thirds Malaga, and one third Muscadel. Spring and autumn are the best seasons for making this wine.

Another. Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, and two ounces of bruised white ginger. Let it boil half an hour, and skim it well. Put three quarters of a pound of raisins into the cask; and when the liquor is lukewarm, turn it, adding the juice of two lemons strained, with a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounce of isinglass shavings. Stop it up, and bottle it in six or seven weeks. The lemon peel is not to be put into the barrel.

GINGERBREAD 

Mix with two pounds of flour, half a pound of treacle, and half a pound of butter, adding an ounce of ginger finely powdered and sifted, and three quarters of an ounce of caraway seeds. Having worked it very much, set it to rise before the fire. Then roll out the paste, cut it into any shape, and bake it on tins. If to be made into sweetmeats, add some candied orange-peel, shred into small pieces.

Another sort. To three quarters of a pound of treacle, put one egg beaten and strained. Mix together four ounces of brown sugar, half an ounce of sifted ginger, and a quarter of an ounce each of cloves, mace, allspice, and nutmeg, beaten as fine as possible; also a quarter of an ounce of coriander and caraway seeds. Melt a pound of butter, and mix with the above, adding as much flour as will knead it into a pretty stiff paste. Roll it out, cut it into cakes, bake them on tin plates in a quick oven, and a little time will do them. Gingerbread buttons or drops may be made of a part of the paste.

A plain sort of gingerbread may be prepared as follows. Mix three pounds of flour with half a pound of butter, four ounces of brown sugar, and half an ounce of pounded ginger. Make it into a paste, with a pound and a quarter of warm treacle. Or make the gingerbread without butter, by mixing two pounds of treacle with the following ingredients. Four ounces each of orange, lemon, citron, and candied ginger, all thinly sliced; one ounce each of coriander seeds, caraways, and pounded ginger, adding as much flour as will make it into a soft paste. Lay it in cakes on tin plates, and bake it in a quick oven. Keep it dry in a covered earthen vessel, and the gingerbread will be good for some months. If cakes or biscuits be kept in paper, or a drawer, the taste will be disagreeable. A tureen, or a pan and cover, will preserve them long and moist; or if intended to be crisp, laying them before the fire, or keeping them in a dry canister, will make them so.

GINGERBREAD NUTS 

Carefully melt half a pound of butter, and stir it up in two pounds of treacle. Add an ounce of pounded ginger, two ounces of preserved lemon and orange peel, two ounces of preserved angelica cut small, one of coriander seed pounded, and the same of caraway whole. Mix them together, with two eggs, and as much flour as will bring it to a fine paste. Make it into nuts, put them on a tin plate, and bake them in a quick oven.

GLASS 

Broken glass may be mended with the same cement as china, or if it be only cracked, it will be sufficient to moisten the part with the white of an egg, strewing it over with a little powdered lime, and instantly applying a piece of fine linen. Another cement for glass is prepared from two parts of litharge, one of quick lime, and one of flint glass, each separately and finely powdered, and the whole worked up into a paste with drying oil. This compound is very durable, and acquires a greater degree of hardness when immersed in water.

GLASSES 

These frail and expensive articles may be rendered less brittle, and better able to bear sudden changes of temperature, by first plunging them into cold water, then gradually heating the water till it boils, and suffering it to cool in the open air. Glasses of every description, used for the table, will afterwards bear boiling water suddenly poured into them, without breaking. When they have been tarnished by age or accident, their lustre may be restored by strewing on them some fuller's earth, carefully powdered and cleared of sand and dirt, and then rubbing them gently with a linen cloth, or a little putty.

GLOVES 

Leather gloves may be repaired, cleaned, and dyed of a fine yellow, by steeping a little saffron in boiling water for about twelve hours; and having lightly sewed up the tops of the gloves, to prevent the dye from staining the insides, wet them over with a sponge or soft brush dipped in the liquid. A teacupful will be sufficient for a single pair.

GLOUCESTER CHEESE 

This article is made of milk immediately from the cow; and if it be too hot in the summer, a little skim milk or water is added to it, before the rennet is put in. As soon as the curd is come it is broken small, and cleared of the whey. The curd is set in the press for about a quarter of an hour, in order to extract the remainder of the liquid. It is then put into the cheese tub again, broken small, and scalded with water mixed with a little whey. When the curd is settled, the liquor is poured off; the curd is put into a vat, and worked up with a little salt when about half full. The vat is then filled up, and the whole is turned two or three times in it, the edges being pared, and the middle rounded up at each turning. At length, the curd being put into a cloth, it is placed in the press, then laid on the shelves, and turned every day till it becomes sufficiently firm to bear washing.

GLOUCESTER JELLY 

Take rice, sago, pearl barley, hartshorn shavings, and eringo root, each one ounce. Simmer with three pints of water till reduced to one, and then strain it. When cold it will be a jelly; of which give, dissolved in wine, milk, or broth, in change with other nourishment.

GNATS 

The stings of these troublesome insects are generally attended with a painful swelling. One of the most effectual remedies consists of an equal mixture of turpentine and sweet oil, which should immediately be applied to the wounded part, and it will afford relief in a little time. Olive oil alone, unsalted butter, or fresh lard, if rubbed on without delay, will also be found to answer the same purpose. They may be destroyed by fumigation, the same as for flies.

GOLD 

To clean gold, and restore its lustre, dissolve a little sal ammoniac in common wine. Boil the gold in it, and it will soon recover its brilliance. To clean gold or silver lace, sew it up in a linen cloth, and boil it with two ounces of soap in a pint of water: afterwards wash the lace in clear water. When the lace happens to be tarnished, the best liquor for restoring its lustre is spirits of wine, which should be warmed before it is applied. This application will also preserve the colour of silk or embroidery.

GOLD RINGS 

If a ring sticks tight on the finger, and cannot easily be removed, touch it with mercury, and it will become so brittle that a slight blow will break it.


GOOSE FEATHERS 

These being deemed particularly valuable, the birds in some counties are plucked four or five times in a year. The first operation is performed in the spring for feathers and quills, and is repeated for feathers only, between that period and Michaelmas. Though the plucking of geese appears to be a barbarous custom, yet experience has proved, that if carefully done, the birds thrive better, and are more healthy, when stripped of their feathers, than if they were left to drop them by molting. Geese intended for breeding in farm yards, and which are called old geese, may be plucked three times a year, at an interval of seven weeks, but not oftener. Every one should be thirteen or fourteen weeks old before they are subject to this operation, or they are liable to perish in cold summers; and if intended for the table, they would become poor and lose their quality, were they stripped of their feathers at an earlier period.

GOOSE PIE 

Quarter a goose, season it well, put it in a baking dish, and lay pieces of butter over it. Put on a raised crust, and bake it in a moderate oven. To make a richer pie, force-meat may be added, and slices of tongue. Duck pie is made in the same manner.

GOOSE SAUCE 

Put into melted butter a spoonful of sorrel juice, a little sugar, and some scalded gooseberries. Pour it into boats, and send it hot to table.

GOOSEBERRY FOOL 

Put the fruit into a stone jar, with some good Lisbon sugar. Set the jar on a stove, or in a saucepan of water over the fire: if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a cullender. Have ready a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled together, or an egg instead of the latter. When cold, sweeten it pretty well with fine Lisbon sugar, and mix the pulp with it by degrees.

GOOSEBERRY HOPS 

Gather the largest green gooseberries of the walnut kind, and slit the tops into four quarters, leaving the stalk end whole. Pick out the seeds, and with a strong needle and thread fasten five or six together, by running the thread through the bottoms, till they are of the size of a hop. Lay vine leaves at the bottom of a tin preserving-pan, cover them with the hops, then a layer of leaves, and so on: lay a good many on the top, and fill the pan with water. Stop it down so close that no steam can escape, set it by a slow fire till scalding hot, and then take it off to cool. Repeat the operation till the gooseberries, on being opened, are found to be of a good green. Then drain them on sieves, and make a thin syrup of a pound of sugar to a pint of water, well boiled and skimmed. When the syrup is half cold, put in the fruit; give it a boil up, and repeat it thrice. Gooseberry hops look well and eat best dried, and in this case they may be set to dry in a week. But if to be kept moist, make a syrup in the above proportions, adding a slice of ginger in the boiling. When skimmed and clear, give the gooseberries one boil, and pour the syrup cold over them. If found too sour, a little sugar may be added, before the hops that are for drying receive their last boil. The extra syrup will serve for pies, or go towards other sweetmeats.

GOOSEBERRY JAM 

Gather some ripe gooseberries, of the clear white or green sort, pick them clean and weigh them. Allow three quarters of a pound of lump sugar to a pound of fruit, and half a pint of water. Boil and skim the sugar and water, then put in the fruit, and boil it gently till it is quite clear. Break the gooseberries into jam, and put into small pots.

Another. Gather some ripe gooseberries in dry weather, of the red hairy sort, and pick off the heads and tails. Put twelve pounds of them into a preserving pan, with a pint of currant juice, drawn as for jelly. Boil them pretty quick, and beat them with a spoon; when they begin to break, add six pounds of white Lisbon sugar, and simmer them slowly to a jam. They require long boiling, or they will not keep; but they make an excellent jam for tarts and puffs. When the jam is put into jars, examine it after two or three days; and if the syrup and fruit separate, the whole must be boiled again. In making white gooseberry jam, clarified sugar should be used; and in all cases great care must be taken to prevent the fruit from burning to the bottom of the pan.

GOOSEBERRY PUDDING 

Stew some gooseberries in a jar over a hot hearth, or in a saucepan of water, till reduced to a pulp. Take a pint of the juice pressed through a coarse sieve, and mix it with three eggs beaten and strained. Add an ounce and a half of butter, sweeten it well, put a crust round the dish, and bake it. A few crumbs of roll should be mixed with the above to give it a little consistence, or four ounces of Naples biscuits.

GOOSEBERRY TRIFLE 

Scald as much fruit as when pulped through a sieve, will cover the bottom of a dish intended to be used. Mix with it the rind of half a lemon grated fine, sweetened with sugar. Put any quantity of common custard over it, and a whip on the top, as for other trifles.

GOOSEBERRY VINEGAR 

Boil some spring water; and when cold, put to every three quarts, a quart of bruised gooseberries in a large tub. Let them remain two or three days, stirring often; then strain through a hair bag, and to each gallon of liquor add a pound of the coarsest sugar. Put it into a barrel, with yeast spread upon a toast, and cover the bung hole with a piece of slate. The greater the quantity of sugar and fruit, the stronger the vinegar.

GOOSEBERRY WINE 

When the weather is dry, gather gooseberries about the time they are half ripe. Pick them clean as much as a peck into a convenient vessel, and bruise them with a piece of wood, taking as much care as possible to keep the seeds whole. Now having put the pulp into a canvas bag, press out all the juice; and to every gallon of the gooseberries, add about three pounds of fine loaf sugar. Mix the whole together by stirring it with a stick, and as soon as the sugar is quite dissolved, pour it into a cask which will exactly hold it. If the quantity be about eight or nine gallons, let it stand a fortnight: if twenty gallons, forty days, and so on in proportion. Set it in a cool place; and after standing the proper time, draw it off from the lees. Put it into another clean vessel of equal size, or into the same, after pouring out the lees and making it clean. Let a cask of ten or twelve gallons stand for about three months, and twenty gallons for five months, after which it will be fit for bottling off.

GOOSEBERRIES PRESERVED 

Gather some dry gooseberries of the hairy sort, before the seeds become large, and take care not to cut them in taking off the stalks and buds. If gathered in the damp, or the gooseberry skins are the least broken in the preparation, the fruit will mould. Fill some jars or wide-mouthed bottles, put the corks loosely in, and set the bottles up to the neck in a kettle of water. When the fruit looks scalded, take them out; and when perfectly cold, cork them down close, and rosin the top. Dig a trench sufficiently deep to receive all the bottles, and cover them with the earth a foot and a half. When a frost comes on, a little fresh litter from the stable will prevent the ground from hardening, so that the fruit may more easily be dug up.

Green gooseberries may also be preserved for winter use, without bedding them in the earth. Scald them as above, and when cold, fill the bottles up with cold water. Cork and rosin them down, and keep them in a dry place.

Another way. Having prepared the gooseberries as above, prepare a kettle of boiling water, and put into it as much roche alum as will harden the water, or give it a little roughness when dissolved: but if there be too much it will spoil the fruit. Cover the bottom of a large sieve with gooseberries, without laying one upon another; and hold the sieve in the water till the fruit begins to look scalded on the outside. Turn them gently out of the sieve on a cloth on the dresser, cover them with another cloth, putting some more to be scalded, till the whole are finished. Observe not to put one quantity upon another, or they will become too soft. The next day pick out any bad or broken ones, bottle the rest, and fill up the bottles with the alum water in which they were scalded. If the water be left in the kettle, or in a glazed pan, it will spoil; it must therefore be quickly put into the bottles. Gooseberries prepared in this way, and stopped down close, will make as fine tarts as when fresh from the trees.

Another way. In dry weather pick some full grown but unripe gooseberries, top and tail them, and put them into wide-mouthed bottles. Stop them lightly with new velvet corks, put them into the oven after the bread is drawn, and let them stand till they are shrunk one fourth. Take them out of the oven, fasten the corks in tight, cut off the tops, and rosin them down close. Set them in a dry place; and if well secured from the air, they will keep the year round. Currants and damsons may be preserved in the same way.

GOOSE-GRASS OINTMENT 

Melt some hog's lard, add as much clivers or goose-grass as the lard will moisten, and boil them together over a slow fire. Keep the mixture stirring till it becomes a little brown, and then strain it through a cloth. When cold, take the ointment from the water, and put it up in gallipots.

GOUT 

Gouty patients are required to abstain from all fermented and spirituous liquors, and to use wine very moderately; carefully to avoid all fat, rancid, and salted provisions, and high seasoned dishes of every description. The constant use of barley bread is recommended, with large doses of powdered ginger boiled in milk for breakfast. Absorbent powders of two scruples of magnesia, and three or four grains each of rhubarb and purified kali, should be taken during the intervals of gouty fits, and repeated every other morning for several weeks. The feet should be kept warm, sinapisms frequently applied to them, and the part affected should be covered with flannel.

GOUT CORDIAL 

Take four pounds of sun raisins sliced and stoned, two ounces of senna, one ounce of fennel seed, one of coriander, half an ounce of cochineal, half an ounce of saffron, half an ounce of stick liquorice, and half a pound of rhubarb: infuse them all in two gallons of brandy, and let it stand for ten days. Stir it occasionally, then strain it off, and bottle it. Take a small wine-glass full, when the gout is in the head or stomach; and if the pain be not removed, take two large spoonfuls more.

Or take six drams of opium, half an ounce of soap of tartar, half an ounce of castile soap, one dram of grated nutmeg, three drams of camphor, two scruples of saffron, and nine ounces of sweet spirit of sal-ammoniac. Put them all into a wine flask in a sand-heat for ten days, shaking it occasionally till the last day or two: then pour it off clear, and keep it stopped up close for use. Take thirty or forty drops in a glass of peppermint two hours after eating; it may also be taken two or three times in the day or night if required.

GRANARIES 

These depositories are very liable to be infested with weasels, and various kinds of insects. To prevent their depredations, the floors of granaries should be laid with poplars of Lombardy.


GRAPES 

To preserve this valuable fruit, prepare a cask or barrel, by carefully closing up its crevices to prevent access of the external air. Place a layer of bran, which has been well dried in an oven; upon this place a layer of bunches of grapes, well cleaned, and gathered in the afternoon of a dry day, before they are perfectly ripe. Proceed then with alternate layers of bran and grapes till the barrel is full, taking care that the bunches of grapes do not touch each other, and to let the last layer be of bran; then close the barrel so that the air may not be able to penetrate. Grapes thus packed will keep for a twelvemonth. To restore their freshness, cut the end of each bunch, and put that of white grapes into white wine, and that of black grapes into red wine, as flowers are put into water to keep them fresh. It is customary in France to pack grapes for the London market in saw dust, but it must be carefully dried with a gentle heat, or the turpentine and other odours of the wood will not fail to injure the fruit. Oak saw dust will answer the purpose best.

GRAPE WINE 

To every gallon of ripe grapes put a gallon of soft water, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine. To every gallon of liquor allow three pounds of lump sugar, put the whole into a vessel, but do not stop it till it has done hissing; then stop it close, and in six months it will be fit for bottling.

A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is necessary only where the juice is so scanty, or so thick, as in cowslip, balm, or black currant wine, that it could not be used without it.

GRAVEL 

The gout or rheumatism has a tendency to produce this disorder; it is also promoted by the use of sour liquor, indigestible food, especially cheese, and by a sedentary life. Perspiration should be assisted by gentle means, particularly by rubbing with a warm flannel; the diet regulated by the strictest temperance, and moderate exercise is not to be neglected. For medicine, take the juice of a horseradish, made into a thin syrup by mixing it with sugar; a spoonful or two to be taken every three or four hours.

GRAVEL WALKS 

To preserve garden walks from moss and weeds, water them frequently with brine, or salt and water, both in the spring and in autumn. Worms may be destroyed by an infusion of walnut tree leaves, or by pouring into the holes a ley made of wood ashes and lime. If fruit trees are sprinkled with it, the ravages of insects will be greatly prevented.

GRAVIES 

A few general observations are necessary on the subject of soups and gravies. When there is any fear of gravy meat being spoiled before it be wanted, it should be well seasoned, and lightly fried, in order to its keeping a day or two longer; but the gravy is best when the juices are fresh. When soups or gravies are to be put by, let them be changed every day into fresh scalded pans. Whatever liquor has vegetables boiled in it, is apt to turn sour much sooner than the juices of meat, and gravy should never be kept in any kind of metal. When fat remains on any soup, a teacupful of flour and water mixed quite smooth, and boiled in, will take it off. If richness or greater consistence be required, a good lump of butter mixed with flour, and boiled in the soup or gravy, will impart either of these qualities. Long boiling is necessary to obtain the full flavour; and gravies and soups are best made the day before they are wanted. 

They are also much better when the meat is laid in the bottom of the pan, and stewed with herbs, roots, and butter, than when water is put to the meat at first; and the gravy that is drawn from the meat, should almost be dried up before the water is added. The sediment of gravies that have stood to be cold, should not be used in cooking. When onions are strong, boil a turnip with them, if for sauce; and this will make them mild and pleasant. If soups or gravies are too weak, do not cover them in boiling, that the watery particles may evaporate. A clear jelly of cow heels is very useful to keep in the house, being a great improvement to soups and gravies. Truffles and morels thicken soups and sauces, and give them a fine flavour. The way is to wash half an ounce of each carefully, then simmer them a few minutes in water, and add them with the liquor to boil in the sauce till quite tender. As to the materials of which gravy is to be made, beef skirts will make as good as any other meat. 

Beef kidney, or milt, cut into small pieces, will answer the purpose very well; and so will the shank end of mutton that has been dressed, if much be wanted. The shank bones of mutton, if well soaked and cleaned, are a great improvement to the richness of the gravy. Taragon gives the flavour of French cookery, and in high gravies it is a great improvement; but it should be added only a short time before serving. To draw gravy that will keep for a week, cut some lean beef thin, put it into a frying pan without any butter, cover it up, and set it on the fire, taking care that it does not burn. Keep it on the fire till all the gravy that comes out of the meat is absorbed, then add as much water as will cover the meat, and keep it stewing. Put in some herbs, onions, spice, and a piece of lean ham. Let it simmer till it is quite rich, and keep it in a cool place; but do not remove the fat till the gravy is to be used.

GRAVY FOR FOWL 

When there is no meat to make gravy of, wash the feet of the fowl nicely, and cut them and the neck small. Simmer them with a little bread browned, a slice of onion, a sprig of parsley and thyme, some salt and pepper, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and a teaspoonful of mushroom ketchup will make the gravy very good.

GRAVY FOR WILD FOWL 

Set on a saucepan with half a pint of veal gravy, adding half a dozen leaves of basil, a small onion, and a roll of orange or lemon peel. Let it boil up for a few minutes, and strain it off. Put to the clear gravy the juice of a Seville orange, half a teaspoonful of salt, the same of pepper, and a glass of red wine. Shalot and cayenne may be added. This is an excellent sauce for all kinds of wild water-fowl, and should be sent up hot in a boat, as some persons like wild fowl very little done, and without any sauce. The common way of gashing the breast, and squeezing in a lemon, cools and hardens the flesh, and compels every one to eat it that way, whether they approve of it or not.

GRAVY FOR MUTTON 

To make mutton taste like venison, provide for it the following gravy. Pick a very stale woodcock or snipe, and cut it to pieces, after having removed the bag from the entrails. Simmer it in some meat gravy, without seasoning; then strain it, and serve it with the mutton.

GRAVY SOUP 

Wash and soak a leg of beef; break the bone, and set it on the fire with a gallon of water, a large bunch of sweet herbs, two large onions sliced and fried to a fine brown, but not burnt; add two blades of mace, three cloves, twenty berries of allspice, and forty black peppers. Stew the soup till it is rich, and then take out the meat, which may be eaten at the kitchen table, with a little of the gravy. Next day take off the fat, which will serve for basting, or for common pie crust. Slice some carrots, turnips, and celery, and simmer them till tender. If not approved, they can be taken out before the soup is sent to table, but the flavour will be a considerable addition. Boil vermicelli a quarter of an hour, and add to it a large spoonful of soy, and one of mushroom ketchup. A French roll should be made hot, then soaked in the soup, and served in the tureen.

GRAVY WITHOUT MEAT 

Put into a bason a glass of small beer, a glass of water, some pepper and salt, grated lemon peel, a bruised clove or two, and a spoonful of walnut pickle, or mushroom ketchup. Slice an onion, flour and fry it in a piece of butter till it is brown. Then turn all the above into a small tosser, with the onion, and simmer it covered for twenty minutes. Strain it off for use, and when cold take off the fat.

GRAYLINE 

Having scaled and washed the fish, then dry them. Dust them over with flour, and lay them separately on a board before the fire. Fry them of a fine colour with fresh dripping; serve them with crimp parsley, and plain butter. Perch and tench may be done the same way.

GREASE EXTRACTED 

The ashes of burnt bones finely powdered, or calcined hartshorn, heated over the fire in a clean vessel, and laid on each side of the grease spot, if on books or paper, with a weight laid upon it to assist the effect, will completely remove it; or the powder may be wrapped in thin muslin, and applied in the same manner. When prints get foul and dirty, they may readily be cleaned in the same manner as linen is bleached, by being exposed to the sun and air, and frequently wetted with clean water. If this do not fully succeed, the print may be soaked in hot water; and if pasted on canvas, it should first be taken off by dipping it in boiling water, which will loosen it from the canvas. The dirt occasioned by flies, may be gently taken off with a wet sponge, after the print has been well soaked. Spots of white-wash may be removed by spirit of sea salt diluted with water.

If grease spots appear in leather, a different process must be pursued. A paste made of mealy potatoes, dry mustard, and spirits of turpentine, mixed together, and applied to the spot, will extract the grease from leather, if rubbed off after it has been allowed sufficient time to dry. A little vinegar may be added, to render the application more effectual.


 

GREEN FRUIT 

Green peaches, plums, or other fruit, should be put into a preserving pan of spring water, covered with vine leaves, and set over a clear fire. When they begin to simmer take them off, and take the fruit out carefully with a slice. Peel and preserve them as other fruit.

GREEN GAGES 

In order to preserve them for pies and tarts, choose the largest when they begin to soften. Split them without paring; and having weighed an equal quantity of sugar, strew a part of it over the fruit. Blanch the kernels with a small sharp knife. Next day pour the syrup from the fruit, and boil it gently six or eight minutes with the other sugar; skim it, and add the plums and kernels. Simmer it till clear, taking off any scum that rises; put the fruit singly into small pots, and pour the syrup and kernels to it. If the fruit is to be candied, the syrup must not be added: for the sake of variety, it may be proper to do some each way.

GREEN GOOSE PIE 

Bone two young green geese, of a good size; but first take away every plug, and singe them nicely. Wash them clean, and season them well with salt, pepper, mace, and allspice. Put one inside the other, and press them quite close, drawing the legs inward. Put a good deal of butter over them, and bake them either with or without a crust: if the latter, a cover to the dish must fit close to keep in the steam.

GREEN PEAS 

Peas should not be shelled till they are wanted, nor boiled in much water. Put them in when the water boils, with a little salt, and a lump of sugar. When they begin to dent in the middle, they are done enough. Strain them through a cullender, put a piece of butter in the dish, and stir them till it is melted. Garnish with boiled mint.

GREEN PEAS PRESERVED 

If it be wished to keep them for winter use, shell the peas, and put them into a kettle of water when it boils. Warm them well, without boiling, and pour them into a cullender. When the water drains off, turn them out on a dresser covered with a cloth, and put over another cloth to dry them perfectly. Deposit them in wide-mouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and also for the cork. Rosin it down, and keep it in the cellar or in the earth, the same as other green fruit. When the peas are to be used, boil them tender, with a piece of butter, a spoonful of sugar, and a little mint.

Another way. Shell the peas, scald and dry them as above. Put them on tins or earthen dishes in a cool oven once or twice to harden, and keep them in paper bags hung up in the kitchen. When they are to be used, let them be an hour in water; then set them on with cold water, a piece of butter, and a sprig of dried mint, and boil them.

GREEN PEAS SOUP 

In shelling the peas, divide the old from the young. Stew the old ones to a pulp, with an ounce of butter, a pint of water, a leaf or two of lettuce, two onions, pepper and salt. Put to the liquor that stewed them some more water, the hearts and tender stalks of the lettuces, the young peas, a handful of spinach cut small, salt and pepper to relish, and boil them till quite soft. If the soup be too thin, or not rich enough, add an ounce or two of butter, mixed with a spoonful of rice or flour, and boil it half an hour longer. Before serving, boil in the soup some green mint shred fine. When the peas first come in, or are very young, the stock may be made of the shells washed and boiled, till they are capable of being pulped. More thickening will then be wanted.

GREEN PEAS STEWED 

Put into a stew pan a quart of peas, a lettuce and an onion both sliced, and no more water than hangs about the lettuce from washing. Add a piece of butter, a little pepper and salt, and stew them very gently for two hours. When to be served, beat up an egg, and stir it into them, or a bit of flour and butter. Chop a little mint, and stew in them. Gravy may be added, or a teaspoonful of white powdered sugar; but the flavour of the peas themselves is much better.

GREEN SAUCE 

Mix a quarter of a pint of sorrel juice, a glass of white wine, and some scalded gooseberries. Add sugar, and a bit of butter, and boil them up, to serve with green geese or ducklings.

GRIDIRON 

The bars of a gridiron should be made concave, and terminate in a trough to catch the gravy, and keep the fat from dropping into the fire and making a smoke, which will spoil the broiling. Upright gridirons are the best, as they can be used at any fire, without fear of smoke, and the gravy is preserved in the trough under them. The business of the gridiron may be done by a Dutch oven, when occasion requires.

GRIEF 

In considering what is conducive to health or otherwise, it is impossible to overlook this destructive passion, which like envy is 'the rottenness of the bones.' Anger and fear are more violent, but this is more fixed: it sinks deep into the mind, and often proves fatal. It may generally be conquered at the beginning of any calamity; but when it has gained strength, all attempts to remove it are ineffectual. Life may be dragged out for a few years, but it is impossible that any one should enjoy health, whose mind is bowed down with grief and trouble. In this case some betake themselves to drinking, but here the remedy only aggravates the disease. The best relief, besides what the consolations of religion may afford, is to associate with the kind and cheerful, to shift the scene as much as possible, to keep up a succession of new ideas, apply to the study of some art or science, and to read and write on such subjects as deeply engage the attention. These will sooner expel grief than the most sprightly amusements, which only aggravate instead of relieving the anguish of a wounded heart.

GRILL SAUCE 

To half a pint of gravy add an ounce of fresh butter, and a tablespoonful of flour, previously well rubbed together; the same of mushroom or walnut ketchup, two teaspoonfuls of lemon juice, one of made mustard, one of caper, half a one of black pepper, a little lemon peel grated fine, a teaspoonful of essence of anchovies, a very small piece of minced shalot, and a little chili vinegar, or a few grains of cayenne. Simmer them all together for a few minutes, pour a little of it over the grill, and send up the rest in a sauce tureen.

GRILLED MUTTON 

Cut a breast of mutton into diamonds, rub it over with egg, and strew on some crumbs of bread and chopped parsley. Broil it in a Dutch oven, baste it with butter, and pour caper sauce or gravy into the dish.

GROUND RICE MILK 

Boil one spoonful of ground rice, rubbed down smooth, with three half pints of milk, a little cinnamon, lemon peel, and nutmeg. Sweeten it when nearly done.

GROUND RICE PUDDING 

Boil a large spoonful of ground rice in a pint of new milk, with lemon peel and cinnamon. When cold, add sugar, nutmeg, and two eggs well beaten. Bake it with a crust round the dish. A pudding of Russian seed is made in the same manner.

GROUSE 

Twist the head under the wing, and roast them like fowls, but they must not be overdone. Serve with a rich gravy in the dish, and bread sauce. The sauce recommended for wild fowl, may be used instead of gravy.

GRUBS 

Various kinds of grubs or maggots, hatched from beetles, are destructive of vegetation, and require to be exterminated. In a garden they may be taken and destroyed by cutting a turf, and laying it near the plant which is attacked, with the grass side downwards. But the most effectual way is to visit these depredators at midnight, when they may be easily found and destroyed.

GUDGEONS

These delicate fish are taken in running streams, where the water is clear. They come in about midsummer, and are to be had for five or six months. They require to be dressed much the same as smelts, being considered as a species of fresh-water smelts.

GUINEA FOWL 

Pea and guinea fowl eat much like pheasants, and require to be dressed in the same way.

GUINEA HENS 

These birds lay a great number of eggs; and if their nest can be discovered, it is best to put them under common hens, which are better nurses. They require great warmth, quiet, and careful feeding with rice swelled in milk, or bread soaked in it. Put two peppercorns down their throat when first hatched.

GUNPOWDER 

Reduce to powder separately, five drams of nitrate of potash, one dram of sulphur, and one of new-burnt charcoal. Mix them together in a mortar with a little water, so as to make the compound into a dough, which roll out into round pieces of the thickness of a pin, upon a slab. This must be done by moving a board backwards and forwards until the dough is of a proper size. When three or four of these strings or pieces are ready, put them together, and with a knife cut the whole off in small grains. Place these grains on a sheet of paper in a warm place, and they will soon dry. During granulation, the dough must be prevented from sticking, by using a little of the dry compound powder. This mode of granulation, though tedious, is the only one to be used for so small a quantity, for the sake of experiment. In a large way, gunpowder is granulated by passing the composition through sieves.