The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

be taken to keep every dwelling clean both within and without. No dunghills or filth of any kind should be allowed to remain near them. When an infection breaks out, cleanliness is the most likely means to prevent its spreading to other places, or its returning again afterwards. It will lodge a long time in dirty clothes, and be liable to break out again; and therefore the bedding and clothing of the sick ought to be carefully washed, and fumigated with brimstone. Infectious diseases are not only prevented, but even cured by cleanliness; while the slightest disorders, where it is neglected, are often changed into the most malignant. Yet it has so happened, that the same mistaken care which prevents the least admission of fresh air to the sick, has introduced the idea also of keeping them dirty; than which nothing can be more injurious to the afflicted, or more repugnant to common sense. In a room too, where cleanliness is neglected, a person in perfect health has a greater chance to become sick, than a sick person has to get well. It is also of great consequence, that cleanliness should be strictly regarded by those especially who are employed in preparing food; such as butchers, bakers, brewers, dairy maids, and cooks; as negligence in any of these may prove injurious to the public health. Good housekeepers will keep a careful eye on these things, and every person of reflection will see the necessity of cultivating general cleanliness as of great importance to the wellbeing of society. CLEAR BROTH. To make a broth that will keep long, put the mouse round of beef into a deep pan, with a knuckle bone of veal, and a few shanks of mutton. Cover it close with a dish or coarse crust, and bake with as much water as will cover it, till the beef is done enough for eating. When cold, cover it close, and keep it in a cool place. When to be used, give it any flavour most approved. CLEAR GRAVY. Slice some beef thin, broil a part of it over