TAN.— This may be removed by applying glycerine and lemon juice mixed together. Or (2) take magnesia wet with clear water and worked to a thick paste and rub it on. WARTS — Rubbing warts with a fresh slice of Irish potato, or with fresh lemon juice will often cure them in a short time. Or (2) apply strong carbolic acid carefully with a brush 3 or 4 times a day and they will disappear in 1 or 2 weeks. (3) A dose of sulphate of magnesia taken daily will cure warts in a short time often. DANDRUFF. — Wash the head once a day with 1 oz. borax and 1 oz. glycerine in 1 pint of warm soft water. TO PROMOTE GROWTH OF HAIR — Take the yolk of 1 egg, 1 pint of rain water and 1 oz. rosemary spirit. Mix thoroughly, use warm and rub well into the scalp with the fingers. Apply twice a week. It softens the scalp, removes dandruff, and makes the hair smooth and glossy. HAIR FALLING OUT.— Wet the head occasionally with salt and water and it will check it. Or (2) dissolve 15 grains of bicarbonate of soda in 1 oz. water; rub it into the scalp daily, and persevere with it. (3) Rub pure grease in thoroughly every night or two. This often causes a new growth of hair, and it cures dandruff. BANDOLENE. — Dissolve 1 drachm of gum arable and 2 oz. borax in 1 quart hot water; then add 3 tablespoons of tincture of camphor. Apply on retiring and do the hair up in curl papers. OFFENSIVE BREATH — For immediate, temporary relief, gar- gle the mouth and throat with 1 part bromo-chloralum in 8 or 10 parts water. The principal causes are bad teeth, a disordered stomach and catarrh, and permanent relief must come by reaching the cause and curing it. The odor of onions is removed by taking a cup of strong coffee. Or eat parsley with vinegar. The odor of tobacco may be relieved by taking 1 teaspoon tinc- ture of myrrh, ^ teaspoon spirits of camphor, 1 pint of hot water and a little borax; mix, and use 2 tablespoons of this in \ tumbler of water to wash the teeth. A TOOTH POWDER — Take 4 oz. powdered charcoal; 2 oz. powdered cuttle-fish bone; 1 oz. myrrh; 1 oz. orris root; mix, and use as needed. GLOSSARY OF TERMS USED IN COOKERY. Appetisants ( A-pay-tee-zan ). — Small savories served before or between the courses of a dinner. Aspic. — A savory jelly, used mostly for garnishing. Assiette (ass-yett). — Small entrees not exceeding what one plate will hold. At dessert, fruits, cheese, etc., if served on a plate, are termed ass- iettes. Attelets or Hatelets (hay-t-lay). — Small skewers. When of silver or plated they are used in dishing up food. Au Bleu, — (o-bleu). — Fish dressed in such a manner as to have a bluish appearance. Au Gras (o-gra). — Dressed with meat stock, Au Gratin (o-gratin). — Prepared with bread crumbs. Au Jus (o-joo). — In the natural juice or gravy. Au Naturel (o-na-tu-rel). — Plain, simple cookery; or anything served raw, like oysters. Bain - Marie (ban ma-ree). — A metal pan which has a loose bottom to hold hot water, into which small vessels can be set to keep their con- tents warm. Barde(bar-d). — A thin slice of fat bacon^ used, when preferred, instead of lard- ing, to cover meat, poultry, etc. Barder (bar-day). — To bard. Barole (bar-oil). — A thin slice of fat bacon placed on steaks, fowls, etc., instead of larding. Baron of Meat. — Two sirloins, or hind quarters, not cut apart.

AI-modernized reading of the original text

TAN.— This may be removed by applying glycerine and lemon juice mixed together. Or (2) take magnesia wet with clear water and worked to a thick paste and rub it on. WARTS — Rubbing warts with a fresh slice of Irish potato, or with fresh lemon juice will often cure them in a short time. Or (2) apply strong carbolic acid carefully with a brush 3 or 4 times a day and they will disappear in 1 or 2 weeks. (3) A dose of sulphate of magnesia taken daily will cure warts in a short time often. DANDRUFF. — Wash the head once a day with 1 oz. borax and 1 oz. glycerine in 1 pint of warm soft water. TO PROMOTE GROWTH OF HAIR — Take the yolk of 1 egg, 1 pint of rain water and 1 oz. rosemary spirit. Mix thoroughly, use warm and rub well into the scalp with the fingers. Apply twice a week. It softens the scalp, removes dandruff, and makes the hair smooth and glossy. HAIR FALLING OUT.— Wet the head occasionally with salt and water and it will check it. Or (2) dissolve 15 grains of bicarbonate of soda in 1 oz. water; rub it into the scalp daily, and persevere with it. (3) Rub pure grease in thoroughly every night or two. This often causes a new growth of hair, and it cures dandruff. BANDOLENE. — Dissolve 1 drachm of gum arable and 2 oz. borax in 1 quart hot water; then add 3 tablespoons of tincture of camphor. Apply on retiring and do the hair up in curl papers. OFFENSIVE BREATH — For immediate, temporary relief, gargle the mouth and throat with 1 part bromo-chloralum in 8 or 10 parts water. The principal causes are bad teeth, a disordered stomach and catarrh, and permanent relief must come by reaching the cause and curing it. The odor of onions is removed by taking a cup of strong coffee. Or eat parsley with vinegar. The odor of tobacco may be relieved by taking 1 teaspoon tincture of myrrh, ^ teaspoon spirits of camphor, 1 pint of hot water and a little borax; mix, and use 2 tablespoons of this in \ tumbler of water to wash the teeth. A TOOTH POWDER — Take 4 oz. powdered charcoal; 2 oz. powdered cuttle-fish bone; 1 oz. myrrh; 1 oz. orris root; mix, and use as needed. GLOSSARY OF TERMS USED IN COOKERY. Appetisants ( A-pay-tee-zan ). — Small savories served before or between the courses of a dinner. Aspic. — A savory jelly, used mostly for garnishing. Assiette (ass-yett). — Small entrees not exceeding what one plate will hold. At dessert, fruits, cheese, etc., if served on a plate, are termed assiettes. Attelets or Hatelets (hay-t-lay). — Small skewers. When of silver or plated they are used in dishing up food. Au Bleu, — (o-bleu). — Fish dressed in such a manner as to have a bluish appearance. Au Gras (o-gra). — Dressed with meat stock, Au Gratin (o-gratin). — Prepared with bread crumbs. Au Jus (o-joo). — In the natural juice or gravy. Au Naturel (o-na-tu-rel). — Plain, simple cookery; or anything served raw, like oysters. Bain - Marie (ban ma-ree). — A metal pan which has a loose bottom to hold hot water, into which small vessels can be set to keep their contents warm. Barde (bar-d). — A thin slice of fat bacon used, when preferred, instead of larding, to cover meat, poultry, etc. Barder (bar-day). — To bard. Barole (bar-oil). — A thin slice of fat bacon placed on steaks, fowls, etc., instead of larding. Baron of Meat. — Two sirloins, or hind quarters, not cut apart.

The household cook book