The house-keepers' guide and Indian doctor : containing the very best directions for making all kinds of ice creams, preserves, jellies, perfumery, and essences, fancy and plain soaps, and an excellent system on the treatment of the hair : the best method of cleaning brass, marble, mahogany furniture, cutlery, carpets, &c. &c. : also, a complete system of genuine Indian doctoring, to which is added directions for letter writing under various circumstances : the book closes with the celebrated chemical washing recipe.
- Date:
- 1855
Licence: Public Domain Mark
Credit: The house-keepers' guide and Indian doctor : containing the very best directions for making all kinds of ice creams, preserves, jellies, perfumery, and essences, fancy and plain soaps, and an excellent system on the treatment of the hair : the best method of cleaning brass, marble, mahogany furniture, cutlery, carpets, &c. &c. : also, a complete system of genuine Indian doctoring, to which is added directions for letter writing under various circumstances : the book closes with the celebrated chemical washing recipe. Source: Wellcome Collection.
Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)
![When done, take out the pumpkin, spread it on a large dish, and strain the sirup through a ba°- ■ put it into jars, turn the sirup over it, and tie up° ' It is very nice ; may be eaten without cream, or laid on purl paste shells after they are baked. EXCELLENT LEINKS. > Orgeat.—[This is an excellent refreshment for par* ties.] Boil two quarts of milk with a stick of cinna- mon, and let it stand to be quite cold, taking out the cinnamon. Blanch four ounces of the best sweet al- monds ; pound them in a marble mortar, with a little rose water ; mix them well with the milk ; sweeten it to your taste ; let it boil only a few minutes ; strain it through a very fine sieve till quite smooth' and free from the almonds ; and serve it up either cold or lukewarm, in handled glasses. Sherbert.—Boil in three pints of water six or eight stalks of green rhubarb, and four ounces of raisins or figs ; when the water has boiled about half an hour strain it, and mix it with a teaspoonf ul of rose-water, and orange or lemon sirup to the taste. Drink it cold. Lemonade.—Mix the juice of two lemons with a pint of water, sweetening to the taste. Some like nutmeg grated on it, or some of the squeezed lemon cut in it. Common Beer.—Allow at the rate of two gallons of water to a handful of hops, a little fresh spruce, or sweet fern, and a quart of bran ; boil it two or three hours ; strain it through a sieve ; stir in, while hot, a teacup of molasses to each gallon of liquor ; let it stand till lukewarm ; turn it into a clean barrel ; add a pint of good yeast to the barrel ; shak6 it well to- gether, and it may be used next day. Spring Beer.—Take a small bunch of sweet fern, sarsaparilla, wintergreen, sassafras, prince's pine, cum-](https://iiif.wellcomecollection.org/image/b21120006_0023.jp2/full/800%2C/0/default.jpg)
