Asparagus should be boiled fifteen or twenty minutes; half an hour, if old.

Green peas should be boiled from twenty minutes to sixty, according to their age; string beans the same. Corn should be boiled from twenty minutes to forty, according to age; dandelions half an hour, or three quarters, according to age. Dandelions are very much improved by cultivation. If cut off, without injuring the root, they will spring up again, fresh and tender, till late in the season.

Beet-tops should be boiled twenty minutes; and spinage three or four minutes. Put in no green vegetables till the water boils, if you would keep all their sweetness.

When green peas have become old and yellow, they may be made tender and green by sprinkling in a pinch or two of pearlash, while they are boiling. Pearlash has the same effect upon all summer vegetables, rendered tough by being too old. If your well-water is very hard, it is always an advantage to use a little pearlash in cooking.

Tomatoes should be skinned by pouring boiling water over them. After they are skinned, they should be stewed half an hour, in tin, with a little salt, a small bit of b.u.t.ter, and a spoonful of water, to keep them from burning. This is a delicious vegetable. It is easily cultivated, and yields a most abundant crop. Some people pluck them green, and pickle them.

The best sort of catsup is made from tomatoes. The vegetables should be squeezed up in the hand, salt put to them, and set by for twenty-four hours. After being pa.s.sed through a sieve, cloves, allspice, pepper, mace, garlic, and whole mustard-seed should be added. It should be boiled down one third, and bottled after it is cool. No liquid is necessary, as the tomatoes are very juicy. A good deal of salt and spice is necessary to keep the catsup well. It is delicious with roast meat; and a cupful adds much to the richness of soup and chowder. The garlic should be taken out before it is bottled.

Celery should be kept in the cellar, the roots covered with tan, to keep them moist.

Green squashes that are turning yellow, and striped squashes, are more uniformly sweet and mealy than any other kind.

If the tops of lettuce be cut off when it is becoming too old for use, it will grow up again fresh and tender, and may thus be kept good through the summer.

It is a good plan to boil onions in milk and water; it diminishes the strong taste of that vegetable. It is an excellent way of serving up onions, to chop them after they are boiled, and put them in a stewpan, with a little milk, b.u.t.ter, salt, and pepper, and let them stew about fifteen minutes. This gives them a fine flavor, and they can be served up very hot.

HERBS.

All herbs should be carefully kept from the air. Herb tea, to do any good, should be made _very strong_.

Herbs should be gathered while in blossom. If left till they have gone to seed, the strength goes into the seed. Those who have a little patch of ground, will do well to raise the most important herbs; and those who have not, will do well to get them in quant.i.ties from some friend in the country; for apothecaries make very great profit upon them.

Sage is very useful both as a medicine, for the headache--when made into tea--and for all kinds of stuffing, when dried and rubbed into powder. It should be kept tight from the air.

Summer-savory is excellent to season soup, broth, and sausages. As a medicine, it relieves the cholic. Pennyroyal and tansy are good for the same medicinal purpose.

Green wormwood bruised is excellent for a fresh wound of any kind.

In winter, when wormwood is dry, it is necessary to soften it in warm vinegar, or spirit, before it is bruised, and applied to the wound.

Hyssop tea is good for sudden colds, and disorders on the lungs. It is necessary to be very careful about exposure after taking it; it is peculiarly opening to the pores.

Tea made of colt's-foot and flax-seed, sweetened with honey, is a cure for inveterate coughs. Consumptions have been prevented by it. It should be drank when going to bed; though it does good to drink it at any time. h.o.a.rhound is useful in consumptive complaints.

Motherwort tea is very quieting to the nerves. Students, and people troubled with wakefulness, find it useful.

Thoroughwort is excellent for dyspepsy, and every disorder occasioned by indigestion. If the stomach be foul, it operates like a gentle emetic.

Sweet-balm tea is cooling when one is in a feverish state.

Catnip, particularly the blossoms, made into tea, is good to prevent a threatened fever. It produces a fine perspiration. It should be taken in bed, and the patient kept warm.

Housekeepers should always dry leaves of the burdock and horseradish.

Burdocks warmed in vinegar, with the hard, stalky parts cut out, are very soothing, applied to the feet; they produce a sweet and gentle perspiration. Horseradish is more powerful. It is excellent in cases of the ague, placed on the part affected. Warmed in vinegar, and clapped.

Succory is a very valuable herb. The tea, sweetened with mola.s.ses, is good for the piles. It is a gentle and healthy physic, a preventive of dyspepsy, humors, inflammation, and all the evils resulting from a restricted state of the system.

Elder-blow tea has a similar effect. It is cool and soothing, and peculiarly efficacious either for babes or grown people, when the digestive powers are out of order.

Lungwort, maiden-hair, hyssop, elecampane and h.o.a.rhound steeped together, is an almost certain cure for a cough. A wine-gla.s.s full to be taken when going to bed.

Few people know how to keep the flavor of sweet-marjoram; the best of all herbs for broth and stuffing. It should be gathered in bud or blossom, and dried in a tin-kitchen at a moderate distance from the fire; when dry, it should be immediately rubbed, sifted, and corked up in a bottle carefully.

English-mallows steeped in milk is good for the dysentery.

CHEAP DYE-STUFFS.

A few general rules are necessary to be observed in coloring. The materials should be perfectly clean; soap should be rinsed out in soft water; the article should be entirely wetted, or it will spot; light colors should be steeped in bra.s.s, tin, or earthen; and if set at all, should be set with alum. Dark colors should be boiled in iron, and set with copperas. Too much copperas rots the thread.

The apothecaries and hatters keep a compound of vitriol and indigo, commonly called 'blue composition.' An ounce vial full may be bought for nine-pence. It colors a fine blue. It is an economical plan to use it for old silk linings, ribbons, &c. The original color should be boiled out, and the material thoroughly rinsed in soft water, so that no soap may remain in it; for soap ruins the dye. Twelve or sixteen drops of the blue composition, poured into a quart bowl full of warm soft water, stirred, (and strained, if any settlings are perceptible,) will color a great many articles. If you wish a deep blue, pour in more of the compound. Cotton must not be colored; the vitriol destroys it; if the material you wish to color has cotton threads in it, it will be ruined. After the things are thoroughly dried, they should be washed in cool suds, and dried again; this prevents any bad effects from the vitriol; if shut up from the air without being washed, there is danger of the texture being destroyed. If you wish to color green, have your cloth free as possible from the old color, clean, and rinsed, and, in the first place, color it a deep yellow. Fustic boiled in soft water makes the strongest and brightest yellow dye; but saffron, barberry bush, peach leaves, or onion skins, will answer pretty well. Next take a bowl full of strong yellow dye, and pour in a great spoonful or more of the blue composition. Stir it up well with a clean stick, and dip the articles you have already colored yellow into it, and they will take a lively gra.s.s green. This is a good plan for old bombazet curtains, dessert cloths, old flannel for covering a desk, &c; it is likewise a handsome color for ribbons.

Balm blossoms, steeped in water, color a pretty rose-color. This answers very well for the linings of children's bonnets, for ribbons, &c. It fades in the course of one season; but it is very little trouble to recolor with it. It merely requires to be steeped and strained. Perhaps a small piece of alum might serve to set the color, in some degree. In earthen or tin.

Saffron, steeped in earthen and strained, colors a fine straw color.

It makes a delicate or deep shade according to the strength of the tea. The dry outside skins of onions, steeped in scalding water and strained, color a yellow very much like 'bird of paradise' color.

Peach leaves, or bark sc.r.a.ped from the barberry bush, colors a common bright yellow. In all these cases, a little piece of alum does no harm, and may help to fix the color. Ribbons, gauze handkerchiefs, &c.

are colored well in this way, especially if they be stiffened by a bit of gum-Arabic, dropped in while the stuff is steeping.

The purple paper, which comes on loaf sugar, boiled in cider, or vinegar, with a small bit of alum, makes a fine purple slate color.

Done in iron.

White maple bark makes a good light-brown slate color. This should be boiled in water, set with alum. The color is reckoned better when boiled in bra.s.s, instead of iron.

The purple slate and the brown slate are suitable colors for stockings; and it is an economical plan, after they have been mended and cut down, so that they will no longer look decent, to color old stockings, and make them up for children.

A pailful of lye, with a piece of copperas half as big as a hen's egg boiled in it, will color a fine nankin color, which will never wash out. This is very useful for the linings of bed-quilts, comforters, &c. Old faded gowns, colored in this way, may be made into good petticoats. Cheap cotton cloth may be colored to advantage for petticoats, and pelisses for little girls.

A very beautiful nankin color may likewise be obtained from birch-bark, set with alum. The bark should be covered with water, and boiled thoroughly in bra.s.s or tin. A bit of alum half as big as a hen's egg is sufficient. If copperas be used instead of alum, slate color will be produced.

Tea-grounds boiled in iron, and set with copperas, make a very good slate color.

Log-wood and cider, in iron, set with copperas, makes a good black.

Rusty nails, or any rusty iron, boiled in vinegar, with a small bit of copperas, makes a good black,--black ink-powder done in the same way answers the same purpose.