dwarf elder. It works by urine. Every twelve or fourteen minutes (that is, after every discharge) drink a tea-cupfuL I have known a dropsy cured by this in twelve hours' time. Or, one was cured by taking a drachm of nitre, every morning, in a little ale. Or, Tar-water drank twice a-day has cured many ; so has an infusion of juniper berries, roasted, and made into a liquor like coffee. -Or, three spoonfuls of DK.U DYE 165 the juice of leeks, or elder leaves.— Tried. This cured the windy dropsy. . Or, % a pint of decoction of butcher’s broom, (intermixing purges twice or thrice a-week.) The proper purge is 10 grains of jalap with 6 of powdered giD- ger. It may be increased or lessened according to the strength of the patient. Or, of the decoction of the tops of oak boughs. This cured an inveterate dropsy in 15 days. Or, take senna, cream of tartar, jalap, yt 01. of each. Mix them and take a drachm every morning in broth. It usually cures in twenty days. This is nearly the same as Dr. Ward’s powder ; He says it seldom fails, either in the watery or windy dropsy. DRUNKENNESS, to Cure a fit of. — Take 1 oz. of ininderus spirit in a cupful of water. Repeat the dose every 15 minutes. DUCKS, to choose. — A young duck should have supple feet, breast and belly hard and thick. A tame duck has dusky yellow feet. They should be picked dry, and ducklings scalded. DUCK, Boiled. — A duck boiled and smothered in onions, is an excellent dish, and fit for a monarch. Boil 25 minutes. The onions should be twice boiled before being made into a sauce. Serve them as follows : — To the onion sauce add chopped parsley, a cupful of good gravy, a spoonful of lemon juice, and a wine glassful of port wine✪ Duck, Boiled. Pour the whole upon the ducks. DUCK PIE. — Make a stiff paste crust ; clean well a couple of ducks ; scald them ; cut off the feet, pinions, neck, and head, all clean picked and scalded, with the gizzard, liver and hearts ; pick out all the fat of the in- side ; lay a crust all over the dish ; season the ducks with pepper and salt, inside and out ; lay them in the dish, and the giblets at each end, seasoned ; cover the meat with water✪ Duck Pie ; lay on the crust, and bake. DUCKS, to Roast. — Carefully pick, and clean the inside. Boil 2 or 3 oniorA in 2 waters ; chop them very small. Mix the onions with about half the quantity of sage leaves, bread crumbs finely powdered, a spoonful of salt, and « little cayenne pepper ; beat up the yolk of an egg, and rub the stuffing well together. With a brisk fire roast about 35 minutes. Serve with gravy sauce. DUCK, to Stew. — Lard 2 young ducks down each side the breast dust with flour ; brown before the fire ; put into a stewpan with a quart of water, a pint of port wine, a spoonful of walnut ketchup, the same of browning, 1 an- chovy, a clove of garlick, sweet herbs, and cayenne pepper✪ Duck, to Stew. Stew till they are tender, about half an hour ; skim, and strain, and pour over the duck. DUCK, to Stew with Peas. — Half roast the ducks. Then put them into a stew-pan with a pint of good gravy, a little mint, and 6 sage leaves chopped small, salt, &c., cover, and stew half an hour : boil a pint of green peas✪ Duck, to Stew with Peas, as for eating, and put them in after you have thickened the gravy. Dish up the ducks, pour the gravy and peas over them.

AI-modernized reading of the original text

dwarf elder. It works by urine. Every twelve or fourteen minutes (that is, after every discharge) drink a tea-cupfuL I have known a dropsy cured by this in twelve hours' time. Or, one was cured by taking a drachm of nitre, every morning, in a little ale. Or, Tar-water drank twice a-day has cured many ; so has an infusion of juniper berries, roasted, and made into a liquor like coffee. -Or, three spoonfuls of DRY DYE the juice of leeks, or elder leaves.— Tried. This cured the windy dropsy. . Or, % a pint of decoction of butcher’s broom, (intermixing purges twice or thrice a-week.) The proper purge is 10 grains of jalap with 6 of powdered giDger. It may be increased or lessened according to the strength of the patient. Or, of the decoction of the tops of oak boughs. This cured an inveterate dropsy in 15 days. Or, take senna, cream of tartar, jalap, yt 01. of each. Mix them and take a drachm every morning in broth. It usually cures in twenty days. This is nearly the same as Dr. Ward’s powder ; He says it seldom fails, either in the watery or windy dropsy. DRUNKENNESS, to Cure a fit of. — Take 1 oz. of ininderus spirit in a cupful of water. Repeat the dose every 15 minutes. DUCKS, to choose. — A young duck should have supple feet, breast and belly hard and thick. A tame duck has dusky yellow feet. They should be picked dry, and ducklings scalded. DUCK, Boiled. — A duck boiled and smothered in onions, is an excellent dish, and fit for a monarch. Boil 25 minutes. The onions should be twice boiled before being made into a sauce. Serve them as follows : — To the onion sauce add chopped parsley, a cupful of good gravy, a spoonful of lemon juice, and a wine glassful of port wine. Pour the whole upon the ducks. DUCK PIE. — Make a stiff paste crust ; clean well a couple of ducks ; scald them ; cut off the feet, pinions, neck, and head, all clean picked and scalded, with the gizzard, liver and hearts ; pick out all the fat of the inside ; lay a crust all over the dish ; season the ducks with pepper and salt, inside and out ; lay them in the dish, and the giblets at each end, seasoned ; cover the meat with water ; lay on the crust, and bake. DUCKS, to Roast. — Carefully pick, and clean the inside. Boil 2 or 3 oniorA in 2 waters ; chop them very small. Mix the onions with about half the quantity of sage leaves, bread crumbs finely powdered, a spoonful of salt, and « little cayenne pepper ; beat up the yolk of an egg, and rub the stuffing well together. With a brisk fire roast about 35 minutes. Serve with gravy sauce. DUCK, to Stew. — Lard 2 young ducks down each side the breast dust with flour ; brown before the fire ; put into a stewpan with a quart of water, a pint of port wine, a spoonful of walnut ketchup, the same of browning, 1 anchovy, a clove of garlick, sweet herbs, and cayenne pepper. Stew till they are tender, about half an hour ; skim, and strain, and pour over the duck. DUCK, to Stew with Peas. — Half roast the ducks. Then put them into a stew-pan with a pint of good gravy, a little mint, and 6 sage leaves chopped small, salt, &c., cover, and stew half an hour : boil a pint of green peas, as for eating, and put them in after you have thickened the gravy. Dish up the ducks, pour the gravy and peas over them.

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