Consult me

SMALL POX, in Sheep. — The medicines which have been used in the case of the Allington flock have been very simple, consisting chiefly of the nitrate of potass, dissolved in the water which is placed in the troughs until a subsidence of the fever takes place, after which sulphate of iron has been substituted. When diarrhoea has come on — as it not unfrequently does in the latter stage of the malady, more particularly if the disease becomes confluent — opium is resorted to as a valuable agent to arrest the attack, which, if not arrested, speedily becomes fatal. SMELLING BOTTLE. Take an equal quantity of sal-ammoniac and unslaked lime. Pound in a mortar each separately. Mix and put into a bottle, adding 10 drops of liquid ammonia, 6 of oil of bergamot, and 3 of otto of roses. Cork well. SMELTS, to Choose. — If good they have a fine silvery hue, and a refreshing smell, like cucumbers newly cut. They are caught in the Thames and other large rivers. SMELTS, to Dress with Savoury Jelly. — Clean, and season them with mace and salt, and lay them in a pot with butter over them ; tie down with paper, and bake them J< an hour. Take out, and when cool, lay them SME SN1 separately to drain. When quite cold, pour cold jelly over them, and they will look like living fish. SMELTS, to Fry. — They should not be washed more than is necessary to clean them. Dry them in a cloth, then lightly flour them, but shake it off. Dip them into plenty of egg, then into breadcrumbs, grated fine, and plunge them into a good pan of boiling lard ; let them continue gently boiling, and a few minutes will make them a bright yellowbrown. Take care not to take off the light roughness of the crumbs, or their beauty will be lost. SMELTS, to Pickle. — Clean and wash them ; beat very fine, pepper, nutmeg, mace, saltpetre, and salt ; put the smelts in a row in a jar ; between every layer of smelts, strew the seasoning with 4 or 5 bay leaves. Then boil some port wine, and pour on a sufficient quantity to cover them. When cold, dose the jar, and keep for use. SMELTS, Eperlans a la Anglaise. — Put 2 spoonfuls of oil into a stewpan ; salt, and pepper ; the J of a lemon cut in pieces ; having taken off the skin and seeds, with 2 glasses of sherry wine ; let this seasoning boil a Jjf of an hour ; put in the smelts ; let them cool ; drain, and pour over them the following sauce : — put a small dove of garlic into boiling water to blanch; bruise it with the blade of a knife, and put it into a stewpan with parsley and small onions hashed, and 2 glasses of Champagne ; let it boil 5 minutes ; put in a pat of butter, rubbed in flour ; and another pat without flour, salt, and pepper ; thicken the sauce, and add the juice of a lemon. SMOKY CHIMNEYS.— Certain chimneys draw well ordinarly, but are subject to violent fits of smoking in certain winds, and generally in boisterous weather, blowing both flame and smoke into the room to an intolerable extent. For this particular class of nuisance I have for many years past adopted a very cheap and permanent remedy, which has never failed. Instead of a common chimney-pot, I fix, in the like manner, a 9-inch drain-pipe, a feet long, socket downwards, which gives it a firm seat ; and on this I fix another like drain-pipe, having a 4-inch