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SALVE, Family. — Take the root of yellow dock and dandelion, equal parts ; add a good proportion of celandine and plaintain. Extract the juices by steeping or pressing. Strain carefully and simmer the liquid with sweet cream, or fresh butter and mutton tallow, or you may take sweet oil and mutton tallow. Simmer together until no appearance of the liquid remains. Before it is quite cold, put It into boxes as you may desire. This Is one of the most soothing and healing preparations for burns, scalds, cuts, and sores of every description that can be produced, SALVE, for all Wounds. — Take 1 lb. of hog's lard, 3 ozs. of white lead, 3 ozs. of red lead, 3 ozs. of bees' wax, 2 ozs. of black rosin, and 4 ozs. of common turpentine ; all these ingredients must be put together in a pan, and boil 3/4 of an hour ; the turpentine to be put in just before it is done enough, and give it a gentle boil afterwards. This is an excellent cure for bums, sores, or ulcers, as it first draws, then heals afterward ; it is excellent for all wounds. SAMPHIRE. — Put green samphire in a pan, throw salt over it, and cover with spring water. After laying 24 hours, put into a jar with a handful of salt, and cover it with the best vinegar. Put over a gentle fire in a saucepan till it is just crisp and green ; do not let it be soft, for it would then be spoiled. Put into pickling jars, and cover close. SANDARAC VARNISH, for cut-paper works, dressing boxes, &c. — Gum sandarac, 6 ozs. ; gum elemi, 4 ozs. ; spirits of wine, 2 lbs. The soft resins must be pounded with the dry bodies ; the camphor is to be added in pieces. SANDWICH.— Butter and grated cheese, equal portions, with a little mustard ; beat them in a mortar into one mass ; spread this mixture upon slices of bread ; then put on slices of ham, or any kind of meat ; cover with another piece of bread. Salt. Beef and water cress make a nice sandwich. SARAGOSSA WINE, or English Sack. — To every quart of water, put a sprig of rue, and to every gallon a handful of fennel root ; boil 1/2 an hour ; strain off, and to every gallon of liquor, put 3 lbs. of honey ; boh it 2 hours, and skim well ; pour it into the cask for a year, then bottle it. SARSAPARILLA.— This plant is a native of America. It has a mild, bitterish, and glutinous taste, not at all disagreeable. It is healing, pectoral, sudorific, stimulant, diaphoretic, cordial. An infusion or decootion is good for all diseases of the blood, for scrofula, swellings, chronic rheumatism. SAR SALT 34* local pains, and cutaneous affections. As a pectoral, it may be used in syrups, cordials, decoctions, &c., and has been found useful in coughs, catarrhs, languor, debility, &c. For decoction, 3 ozs. of the root should be used for making a quart of the decoction ; bruise the root, and pour upon it 3 pints of boiling water ; let it stand a night, then boil down to a quart and strain. A little liquorice root, or cinnamon, or sassafras, may be added to the decoction before it is taken from the fire ; or, a little cinnamon water may be added after straining. SARSAPARILLA, Decoction of. — Take fresh sarsaparilla root, diced and bruised, 2 ozs. ; shavings of guaiacum wood, 1 oz. Boil over a slow fire in 3 quarts of water, to one, adding, towards the end, 1/2 an oz. of sassafras wood, and 3 drs. of liquorice. Strain the decoction. Take from half a pint to a quart per day.