WHITINGS, to Fry.— Wash and gut ; skin them, and turn their tails into their mouths, to lie round. Season with salt and pepper ; steep them in vinegar ; flour them, and dip them in butter✪ Whiting to Fry ; then fry them. WHITLOW.— This is an in- flammation of the fingers, thumb, or band, and is very painful. It is often situated at the root of the nail. The pain is attended with throbbings, swell- ing, and inflammation. It gradually progresses to suppuration. Steam the whole hand with bitter herbs for 30 or 40 minutes ; bathe it frequently in strong hot ley water. The steaming must not be dispensed with. Apply a poultice of linseed and slippery elm, with a little salt and brandy. The formation of matter is indicated by a small white spot in the centre of the swelling. When this appears, open it with the point of a large needle or probe, that the matter may escape. Repeat if necessary. If proud flesh appeals, apply the vegetable caustic or chloride of potass, diluted. A poultice of powdered hops is very effectual to relieve pain. Attend to the general health, by giving aperients, tonics, and nutritious cooling diet. WHITLOW.— Cut a hole in a lemon, and wear it on the finger like a thimble ; the whitlow must be encased in the lemon. — See Felon, page 178 WILD DUCKS, Widgeon, &c. — They should be taken up with the gravy in. Baste them with butter, and sprinkle a little salt before they are taken up; put a good gravy under them, and serve with shalot-sauce. WILD FOWL, to Roast.— The flavour is best preserved without stuffing. Put pepper, salt, and a piece of butter into each. Wild fowl require much less dressing than tame ; they should be served of a fine colour, and well frothed up. A rich brown gravy should be sent in the dish ; and when the breast is cut into slices, before taking off the bone, a squeeze of lemon, pepper and salt, is a great improvement to the flavour. To take off the fishy taste which wild fowl sometimes have, put an onion, salt, and hot water, into the dripping- pan, and baste them for the first ten / minutes with this ; then take away the pan, and baste constantly with butter, WILD GOOSE. — A wild goose should be cooked rare. One hour's roasting is quite sufficient. A cup of currant jelly and a glass of red wine added to the gravy. Make a good gravy, to which the giblets, finely chopped, and a little flour for thicken- in✪ Wild Gooseg, have been added and boiled. Put the gravy into a tureen, and serve with a dish of nice apple or gooseberry sauce. Boil up and serve hot. WILLOW BARK, Decoction of. — Take of willow bark, 1 oz. ; water, 1 pint✪ Decoction of Willow Bark. Boil for ro minutes, and strain. Dose : 4 tablespoon fuls 4 or 5 times a day. Excellent in cases of fever or ague. WILLS. — Every person who has any property, either landed or house- hold should make a will, as to its dis- position, when he or she is in full pos- session of their mental faculties. It is a duty not to be performed at the last WTL 4 22 WIN moment, as is frequently the case, neg- lect of which has caused many heart- burnings and much distress in families ; property frequently falling to those the testator never intended to have, and those who ought to benefit have been deprived of it. WILLS, How to Make.

AI-modernized reading of the original text

WHITINGS, to Fry.— Wash and gut ; skin them, and turn their tails into their mouths, to lie round. Season with salt and pepper ; steep them in vinegar ; flour them, and dip them in butter ; then fry them. WHITLOW.— This is an inflammation of the fingers, thumb, or band, and is very painful. It is often situated at the root of the nail. The pain is attended with throbbings, swelling, and inflammation. It gradually progresses to suppuration. Steam the whole hand with bitter herbs for 30 or 40 minutes ; bathe it frequently in strong hot ley water. The steaming must not be dispensed with. Apply a poultice of linseed and slippery elm, with a little salt and brandy. The formation of matter is indicated by a small white spot in the centre of the swelling. When this appears, open it with the point of a large needle or probe, that the matter may escape. Repeat if necessary. If proud flesh appeals, apply the vegetable caustic or chloride of potass, diluted. A poultice of powdered hops is very effectual to relieve pain. Attend to the general health, by giving aperients, tonics, and nutritious cooling diet. WHITLOW.— Cut a hole in a lemon, and wear it on the finger like a thimble ; the whitlow must be encased in the lemon. — See Felon, page 178 WILD DUCKS, Widgeon, &c. — They should be taken up with the gravy in. Baste them with butter, and sprinkle a little salt before they are taken up; put a good gravy under them, and serve with shalot-sauce. WILD FOWL, to Roast.— The flavour is best preserved without stuffing. Put pepper, salt, and a piece of butter into each. Wild fowl require much less dressing than tame ; they should be served of a fine colour, and well frothed up. A rich brown gravy should be sent in the dish ; and when the breast is cut into slices, before taking off the bone, a squeeze of lemon, pepper and salt, is a great improvement to the flavour. To take off the fishy taste which wild fowl sometimes have, put an onion, salt, and hot water, into the drippingpan, and baste them for the first ten / minutes with this ; then take away the pan, and baste constantly with butter, WILD GOOSE. — A wild goose should be cooked rare. One hour's roasting is quite sufficient. A cup of currant jelly and a glass of red wine added to the gravy. Make a good gravy, to which the giblets, finely chopped, and a little flour for thickening, have been added and boiled. Put the gravy into a tureen, and serve with a dish of nice apple or gooseberry sauce. Boil up and serve hot. WILLOW BARK, Decoction of. — Take of willow bark, 1 oz. ; water, 1 pint. Boil for ro minutes, and strain. Dose : 4 tablespoon fuls 4 or 5 times a day. Excellent in cases of fever or ague. WILLS. — Every person who has any property, either landed or household should make a will, as to its disposition, when he or she is in full possession of their mental faculties. It is a duty not to be performed at the last WTL 4 22 WIN moment, as is frequently the case, neglect of which has caused many heartburnings and much distress in families ; property frequently falling to those the testator never intended to have, and those who ought to benefit have been deprived of it. WILLS, How to Make.

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