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page table of contents 15
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Excellent ginger wine, two ways of making ........ 252
Excellent cowslip wine...... 253
Elder wine, 253. White, very much like Fronti- niac...................... 253
Clary wine.................. 254
Excellent raisin wine....... 254
Raisin wine with cyder, 254 Without cyder......... 255
Sack mead................... 255
Cowslip mead................ 255
Imperial.................... 256
Ratafia..................... 256
Raspberry brandy............ 256
An excellent method of making punch............... 257
Verder, or milk punch....... 258
Norfolk punch, two ways 258
White-currant shrub......... 258
PART XI.
DAIRY, AND POULTRY.
Dairy.
On the management of cows................. 259
Observations respecting cheese .................... 260
Two ways to prepare ren- net to turn the milk....... 262
To make cheese.............. 262
To preserve cheese sound 263
To make sage cheese......... 264
Cream cheese, three ways of making.................. 264
Rush cream-cheese, two ways....................... 265
Observations respecting butter..................... 265
To make butter.............. 266
To preserve butter, 266 The best way of pre- serving butter for win-
ter........................ 267
To manage cream for whey-butter................ 267
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To scald cream, as in the West of England............ 267
Buttermilk.................. 268
To keep milk and cream 268
Syrup of cream.............. 268
Gallino curds and whey, as in Italy................ 268
To choose butter at mar- ket........................ 269
Poultry-Yard.
Management of fowls......... 269
To make hens lay............ 271
To fatten fowlsor chickens in four or five days....... 271
To choose eggs at market, and preserve them ......... 272
Feathers.................... 272
Ducks....................... 273
Geese....................... 273
Turkies..................... 274
Pea fowl.................... 274
Guinea hens................. 275
Pigeons..................... 275
Rabbits..................... 276
PART XII.
COOKERY FOR THE SICK, AND FOR THE POOR.
Sick-cookery.
General remarks............. 276
A clear broth that will keep long................... 277
A quick-made broth.......... 277
A very supporting broth against any kind of weakness.................... 277
A very nourishing veal- broth....................... 277
Broth of beef, mutton, and veal.................... 277
Calves'-feet broth, two ways of making.............. 278
Chicken broth............... 278
Eel broth................... 278
Tench broth................. 278
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