Directions for Cookery, in its Various Branches

WATER. To forty grains of carbonate of soda, add thirty grains of tartaric acid in small crystals. Fill a soda bottle with spring water, put in the mixture, and cork it instantly with a well-fitting cork. SEIDLITZ POWDERS. Fold in a white paper one drachm of Rochelle salts. In a blue paper a mixture of twenty grains of tartaric acid, and twenty-five grains of carbonate of soda. They should all be pulverized very fine. Put the contents of the white paper into a tumbler not quite half full of cold water, and stir it till dissolved. Then put the mixture from the blue paper into another tumbler with the same quantity of water, and stir that also. When the powders are dissolved in both tumblers, pour the first into the other, and it will effervesce immediately. Drink it quickly while foaming. BITTERS. Take two ounces of gentian root, an ounce of Virginia snake root, an ounce of the yellow paring of orange peel, and half a drachm of cochineal. Steep these ingredients, for a week or more, in a quart of Madeira or sherry wine, or brandy. When they are thoroughly infused, strain and filter the liquor, and bottle it for use. This is considered a good tonic, taken in a small cordial glass about noon. ESSENCE OF PEPPERMINT. Mix an ounce of oil of peppermint with a pint of alcohol. Then colour it by putting in some leaves of green mint. Let it stand till the colour is a fine green; then filter it through blotting paper. Drop it on sugar when you take it. Essence of pennyroyal, mint, cinnamon, cloves, &c. may all be prepared in the same manner by mixing a portion of the essential oil with a little alcohol. You may obtain liquid camphor by breaking up and dissolving a lump in white brandy or spirit of wine. LAVENDER COMPOUND. Fill a quart bottle with lavender blossoms freshly gathered, and put in loosely; then pour in as much of the best brandy as it will contain. Let it stand a fortnight, and then strain it. Afterwards,