Recipes for the million

DOGS SUFFERING FROM DIARRHOEA, To Cure.— Sulphate of copper, one scruple ; tincture of catechu, two drams ; tincture of opium, two drams ; aromatic spirits of ammonia, three drams ; water, eight ounces. Give a teaspoonful, for a small dog, every four hours ; for a large dog one tablespoonful three times a day. Feed on strong beef tea, with rice water to drink. DOGS, To Destroy Insects on. — Rub the root of the tail with sharp Scotch snuff and the other parts of the coat with borax or oil of turpentine. Or dissolve camphor in spirits of wine, and rub the solution into the fur. DRESSES (FADED), To Restore. — Sal volatile or hartshorn will restore colour taken out by acid. It may be dropped upon any garment without injury. Black dresses may be renovated by boiling a handful of fig leaves in two quarts of water till it is reduced to half the quantity, and sponging them with the same. DRIPPING, To Clarify. — Melt the dripping, and pour upon it some boiling water. When cold the pure dripping will be found at the top of the water, while all impurities will fall to the bottom. DROPSY, To Relieve. — Bruise some juniper berries, put them into a jug, and pour upon them boiling water ; cover the jug closely, and when cold strain the liquid for use. Dose : From two to three ounces three times a day. Oil of juniper may be taken for the same complaint in doses of from ten to fifteen drops every four hours. DRUNKENNESS, To Cure. — Sulphate of iron, five grains; magnesia, ten grains ; peppermint water, eleven drams ; spirit of nutmeg, one dram. The above forms one draught ; two draughts to be taken each day. Take half an ounce of solution of acetate of ammonia in a tumbler of water, sweetened to taste ; or a tablespoonful of hartshorn, taken as above. The following remedy is also considered very effectual : — Red Peruvian bark, soaked and diluted in alcohol, then drained and evaporated to half its original quantity. A tablespoonful to be taken the first and second days, and during the next week or ten days the dose is gradually reduced to about five or six drops. This not only produces a dislike to drink, but leaves no taste. DUCKS (BOILED). — Boil the bird for about half an hour in plain water with just a pinch of salt. When ready for table, pour upon it a good quantity of onion sauce, to which has been added a cupful of rich brown gravy and a spoonful of lemon juice. Some cooks add a little walnut ketchup to the sauce. Ducks may also be boiled with turnips or green peas. DUCKS (HASHED). — Chop up an onion and put it into a stew-pan with two ounces of butter ; fry lightly, then add sufficient boiling water to make sauce for the hash ; thicken with flour, put the limbs of the bird into the sauce with a little ketchup, salt, and pepper, and when the flesh is hot serve with apple sauce. DUCKS (ROAST). — Plunge the duck for a minute in boiling water, skin it, and dean the inside with warm water ; stuff, and roast before a brisk fire till the breast plumps, or from thirty minutes to an hour, according to size and age. Serve with good brown gravy. DUCKS, To Carve. — Ducks, when large, are carved in the same fashion as geese, but when small they are helped out as chickens.