www.homesteadingsurvival.

com

rt

cNoZ^4^J^/

3-

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Boston Public Library

Do
pencil.

not write
Penalties

this

for

book or mark

so

it

with pen or

doing arc imposed by the

Revised Laws of the ComrnonweaUh of Masaachusett*.

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www.homesteadingsurvival.com

{pocumtuc jpousemfe
A

Guide

to

Domestic Cookery

/f Choice Conserve

r*

HE
ly

/*

r;

Fruit of Experience fresh-,

gathered

Lips,

now

from

Elderly

preserved in print

www.homesteadingsurvival.com

www.homesteadingsurvival.com

THE
POCUMTUC HOUSEWIFE;
A GUIDE TO

DOMESTIC COOKERY,
AS IT

IS

PRACTICED IN THE CONNECTICUT VALLEY.

To which are added plain

brewing, candle dippings

and

from
the

directions for soap-making,

clezr starching, caring for the sick

all duties

of a careful housewife.

Especially

adapted

outside places

Valley,

to

the

use

of young wives zvho come

and are

not conversant with the ways of

of female orphans who have not had a

and

mother's training.

B\^

SEVER-\L LADIF.S..

DE'Ek'PmLi)
First Edition iSo^,

Reprint with additions iSg^.

www.homesteadingsurvival.com

PUBLISHED BY

WILLARD LEND A HAND SOCIETY,

DEERFIELD, MASS.

. -

'

www.homesteadingsurvival.com

dontents.

Note

to Edition of

Advertisement to

What

1897

first

edition

4
5

Eat

Baking Day

to

Bread

10

Boiled Dinner

14

Roasts

18

Pickling Meats

21

Pies

22

Puddings

26

Cake

29

Custards and Syllabubs

34

Pickles and Preserves

37

The

40

Physical Director

Miscellany

45

www.homesteadingsurvival.com

mote

to tbe lEMtion of

1897*

TO THE READER.
the universal hunt for things ancestral, one essential part

IN of

the old

life

has been neglected.

Why

should empty

and plates be cherished as something sacred, and the

platters

contents for which alone they existed be forgotten?

dish of

Surely, a

pudding had a closer connection with a grandfather,

than a dish of Canton china.

an ancestor.

The blood

it

In a sense the pudding was

fed

still

flows in living veins.

itself

Then

be honored and its history told

Does anyone doubt the comparative merit of willow ware
cookery and that of the present day? Ask any man or woman
of years sufficient to remember the brick oven and the roasting
let it

spit,
life.

and doubt no longer.

Some housewives

Stove cooked food merely sustains

are unfortunately placed in ready

houses without ovens or wide fireplaces.

made

These cannot hope

as may be the rules

may gain some faint idea of the
homemade ambrosia on which the men of old were fed.

to excel.

found in

By

carefully following as far

this little

book, they

www.homesteadingsurvival.com

Hbvertieement to

ifir^t

lEMtion,

J'

As

duct of the families of the authoress's

and

the arrangement of their Table, so as to unite a

the directions which follow, were intended for the con-

own

Daughters,

good
Economy, she has avoided all excessive
luxury, such as essence of Ham, and that wasteful expenditure
of large quantities of meat for Gravy, which so greatly contributes to keep up the price, and is no less injurious to those who
eat, than to those whose penury bids them abstain.
Many
for

Figure with proper

receipts are given for

things which, being in

daily Use,

the

them may be supposed too well known to

require a place in a cookery book; yet how rarely do we meet
with fine melted butter, good Toast and water, or well made
Coffee
She makes no apology for minuteness in some articles
or for leaving others unnamed, because she writes not for professed Cooks.
This little work would have been a treasure to
herself, when she first set out in life, and she therefore hopes

mode

of preparing

it

may be

and
it

useful to others.

as she will receive

In that idea

from

it

will escape without Censure.

it is

given to the public,

no Emolument, so she

trusts

Eat

iXlbat to

It will

not be out of place to suggest to a No\dce what will be

expected in the way of Meals in a farmer's household with a

good many hands

to feed.

For Breakfast.
For Sunday morning

was

left

in winter

fry the

India molasses or Muscovado sugar.

is

hasty-pudding that

over from Saturday night's supper.

too heating.

that can be

Week
is

with West

up.

when

the

men

folks are not

day mornings farmers want some meat

cooked quickly, so as

before the sun

it

Pancakes with Cider and Sugar are better.

Flapjacks are good on holidays or

working hard.

Eat

In summer fried pudding

them go

to let

Sausages,

Ham,

to the

meadows

Souse, fried Pork and

eggs, or pork and apple with a milk gravy, with Irish potatoes
boiled, are always handy.

Salt

over night and boiled are good.

buy a Barrel

of

them and

Mackerel and Shad freshened

When
them

salt

the

Shad catch comes,

yourself.

They

are very

Johnny cake
and Indian bread.

nice.

or

hoe cakes are a good change from Rye

It is

always best to keep

flour

bread in the

house, but with a large family of farm hands or apprentices

cannot be eaten commonly.

Nut cakes are expected

and sometimes Pye.

a good Rule for young children to eat a Bowl
and milk in the morning before coming to the table.

it

for break-

fast

It is

of

bread

For Dinner.
Some

families like to get

have friends

who

the Nooning.

up a great dinner on Sundays and

drive to Meeting from a distance

There

no objection

come

everything

pre-

The meat should be plain Roast so

and left. A young child can tend the

Spit

to this

if

pared the day before.

it

can be started

while the rest of the family

is

away.

If

that

In winter the Pyes should

be put on the hearth before meeting,

ually.

in for
is

is

also, so as to

thaw grad-

you wish to avoid the necessity of keeping anyone

at

home, get some rice Porridge or brewis and cold meat. This
For a week
with Pye is enough for anyone on a leisure day.
day dinner boiled corned beef and pork with a pudding and
seasonable vegetables is a standard dish, and always relished
by working men. Lay in a good supply of Turnips and cabCalf's head and pluck makes a
bages. Pumpkins and squashes.
filling meal. You can have fresh meat frequently, even in warm
weather, if when you kill a sheep or calf you pass it around
to the neighbors, and they return the Compliment when they
kill.
It is usually safer to wait for cool Weather before killing
Fowls are always to be had. When the team
beef and pork.
goes to Boston in the winter with a load to

back a

fifty

pound

fresh

codfish,

with the molasses and sugar supply.

for
It

weeks.

piece can be

can be salted down, and

sawed
is

sell,

have

it

bring

and a barrel of oysters along

off

much

The fish will keep frozen

and thawed when needed.

better than store codfish.

4*Store Codfish

who eat it
men came to the

people

is

not bad eating

properly cooked, but both

if

it

are held in disrepute. They used to say that the

store every Saturday night to get a Codfish for

and the

Wisdom
Sunday,

began losing:
" Conway for beauty, Deerfield for pride.
If it hadn't been for Codfish, Wisdom would have died."
as soon as a Wisdomite appeared.
until the loafers

For company and great occasions,

course roast pig and

of

turkey and various delicacies will be cooked.

These sugges-

tions are for every day.

Supper.
Arrange the cold meat and vegetables
large platter for the

men

left

from dinner on a

Saturday night they will ex-

folks.

pect hasty-pudding and milk, or Samp when corn is new.

Brown bread and Milk with pumpkin stewed dry, or baked
sweet Apples, or huckleberries, are liked on a hot summer
afternoon, especially if the milk is hung down the well and

cooled.
for

Pie

common

and gingerbread and custards are good enough

Keep

use.

Cake on hand

a loaf of Rich

for

unex-

pected company.

How

to

Mrs. L. M. Child says,

and brush
hotter.

Economical People

Oven."
foot wood

Hard wood

to heat the

Take

as to nearly

fill

four

the Oven,

J8Some have thought

around the oven. This
overheated.

Heat the Oven.

'*

it

is

split fine

and

and keep putting

saved fuel to
doubtful

set

pile

it

it

quicker and

criss-cross so

in.

the house immediately

and the Oven is apt to be

fire to

economy

will use fagots

heats

A
that
let

Hour

roaring Fire for an

Top and

Sides will at

it is

all

them

lie

burned

first

off.

a minute.

or

more

is

usually enough.

be covered with black soot.

See

Rake the Coals over the bottom and

Then sweep it out clean. If you can

hold your hand inside while you count Forty

for flour bread;

The

to count

twenty

is

right for

it is

about right

Rye and

Indian.

Bake the Brown bread first, then flour bread and Pies, then
Cake or puddings, and last custards. After everything else is
out put in a pan of apples.
Next morning they will be deliciously baked.
of the

pot of Beans can be baking back side, out

way, with the Rest.

www.homesteadingsurvival.com

Emptins. Nothing raises bread so well as good lively beer

Emptins. If it is saved every time the beer keg is emptied you
will

Some
make a

always have a fresh Supply.

brew every week.

on scalding water

When

it is

or more.

In that case
to

make

risen bottle
If it spoils

small families do not

flour thickening,

and cork well.

This will keep ten days

borrow some of a neighbor who has fresh.

^^Fieischman, the brewer, makes quite a business

his beer emptins, thickening

selling these

around to people

supply themselves.

Rye and

pour

Put in a cup of emptins.

a Batter.

it

so as to

who

It is said to

make

it

of

saving

into cakes,

are not provident

and

enough

to

be very good.

Miss Louisa Stebbins.

Indian,

Rye meal and Indian meal,

and a little salt into the bread trough and stir them together.
Wet with milk and a pint of emptins, making it very stiff. Let
mould it into loaves in the morning, and
it rise over night,
Put

six or

eight quarts each of

lo

bake on the bottom

bread

slice so as to

the sweeter

milk

way back with the

The longer it bakes
stirred

with the

in

good.

is

Rye Bread

made

is

Flour Bread
If

it

Pumpkin

Stewed

tastes.

it

Put

of the oven.

be out of the way.

not

is

the

same way.

made

quite so

stiff

and

baked

is

in pans.

bread runs short before baking day comes, light cakes can

be baked in the bake kettle or the tin baker. Draw out a solid
mass of Coals, set the bake kettle over it, put in your biscuit,
put on the lid, and cover it with a thick layer of coals.

Ivaised Biscuit
In winter,

dough can be kept on hand a long time.

cut off

one ounce of butter

and a half of
Put two pounds of flour
bake

Knead

an hour.

rise

in a quick

a piece,

oven.

mold

in half

into a pan

well.

If

made

Phil.

and mix

Make

and a
seven

in cakes three

it

salt.

Let

and

rolls

inches thick,

and buttered, they resenble Sally Lumm's

sliced

little

in the above.

into

it.

1808.

Put to

a pint of milk.

yeast oi small beer,

it

up and bake

it

By a Lady,

Lumm's).

a spoonful

it

bread except that a

biscuit

(like Sally

Warm

like

used and they are allowed to get lighter.

When company comes,

Rolls

made much

are

is

shortening

little

as

made

at

Bath.

Mrs. M.

Muffins*
One

S.

Allen.

quart of milk, one-half cup yeast, two eggs, tablespoon

Flour to mix very thick.

butter,

little

night.

In the morning

salt.

stir

in a Itttle soda

Let

it

rise

over

and bake half an

hour.^

Rusk.
Make
flour,

a batter of one pint

one teaspoon

salt

and

warm

milk, one-half cup yeast and

let it rise

II

over night.

In the morn-

ing add one-half teacup butter, two well beaten eggs and flour

enough
bake,
split

them stand

open,

Put one on another to

Cut into round cakes.

to roll.

let

pile lightly in a

Sally Luno.
One quart flour,

When done

half an hour, then bake.

pan and dry

in a slow

oven

crisp.

till

Mrs. Laura Wells

butter

size of

an egg, three tablespoons

two eggs, two teacups milk, two teaspoons cream tartar,

one teaspoon soda, salt. Bake in a large pan and break up.
sugar,

Brown
Two
salt,

Mrs. F. Stebbins

Bread, (Sweetened)

cups Indian meal, four cups rye meal, one cup molasses,

one cup

raisins,

one teaspoon soda.

Mix with buttermilk

or sour milk, soft.

Brown
Two

Bread.

cups Indian meal, two cups rye, one cup

one and

flour,

one-half pints sweet milk, one teaspoon soda, one tablespoon

vinegar added

and brown

in

Steam three hours,

last.

or boil.

Remove

lid

oven ten minutes.

Johnny Cake.
One pint buttermilk, one pint meal, one pint flour, one egg,
one heaping teaspoon soda, one tablespoon sugar, salt.

A rice
little

Cake

salt,

is

made

mixed very

board before a very hot

Indian meal and water

of

stiff

fire.

Miss Louisa Stebbins.

Fire Cakes.

Make

dough

like pie crust of flour, lard, salt,

pinching the edges to

they are
other.

fire

brown one

and water,

Roll out thin and cover plates with

only use less lard.

around a brisk

and a

and baked on a plate or a clean

make

and

set

it

stick.

Put a row of

the plates against

side, slip

flat

them.

it,

irons

When

and turn them and brown the

Mrs. C. H. Ashley.

Aunt Mary's Pancakes.

One quart buttermilk, one teaspoon

Mix rather stiff. Drop from a spoon into
To be eaten with sugar and cider.

one egg,

soda,

salt.

hot fat and fry brown.

Indian Flapjacks*

When lukewarm stir

When Hght

Scald a quart of Indian meal.

in half

a pint of flour, half a teacup of yeast, salt.

Flour Flapjacks.
Make a batter of buttermilk,
thick

enough

frying

pan

to cover the

right, give the

up with

bit

pan a

the other side up.

When

bottom.

little

of a twist,

flour, pearlash

and

salt,

just

Put enough in a long handled

spread easily.

to

fry.

one side

is

done

just

jerk to loosen the cake, then toss

and catch

fairly

it

Pile the cakes

on a

when

it

it

comes down

platter as fast as they

cook, spreading each with butter and sugar, and, on extra occasions, a little

nutmeg grated over.

Cut the

pile

down through

in sections like a pie, in serving.

jg^Every
who

jacks,

family has a legend of an inexpert but muscular fryer of flaptossed so high, the cakes flapped up through the wide kitchen
This should be avoided.

chimney and came down outside.

RHODE ISLAND CAKES.

Stir together

meal,

salt

and a

water to make a thick batter.

salt

pork has

just

been

fried

crisply without burning.

little

Drop
Set

it

Mrs. Yale.
Pour on boiling

butter.

into a hot spider in

Fry about an hour

for

which

brown
both sides. The

back where

it

will

cakes should be an inch thick, light and tender.

13

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nDeat0.

Grandmother Arms' Boiled Dinner*

If

girls

it

was

would

way.

to

be a boiled dinner grandmother and one of the

set

about

First they

a one as would

it

made

last

till

was well out of the

was good and steady, such

as soon as breakfast

sure the

fire

dinner was served.

Then

ner pot was hung on the crane and filUed half

the great din-

full of

cold water.

Into this was plumped a big piece of corned beef and another
of fat

pork.

At nine o'clock grandmother would lift the cover and if the

kettle was boiling would place the pudding pot beside the beef
and pork. At the same time Polly would bring the beets and
go back

to the

work

of scraping, peeling

and washing the other

vegetables.

At half past ten the cabbage went in, at eleven the

and turnips, at half past eleven parsnips and potatoes.
14

carrots

Then

quarters of squash were laid on the top and the dinner was un-

der way.

The
steel

great square table

home-spun

plain

was next pulled

and the pewter

cloth

out, covered with a

and mugs, the

plates

At the

knives and two-tined forks laid for ten people.

corners were placed huge plates of

"rye and

injun "

pats of butter, also pickled cucumbers, cabbage or

pitchers filled with cider

bread,

mangoes and

and beer.

In Deerfield the conch shell and the dinner horn were unnecessary for as the sun reached high noon the old sexton rang

a general invitation to stop work and go

the belfry of the old church.

At

this

home

platter would be placed in the center of the

and pork half hidden in the substantial garnish

white potatoes, thick moist

carrots

slices

of

to dinner

signal the great

The

last

The beef

table.

of crimson beets,

pinkish

turnip,

and yellow parsnips, with here and there

cabbage.

from

pewter

golden

squash and

thing on the table was the huge, smoking,

red-brown Indian Pudding and when the clattering

of chairs

had subsided and the board was surrounded by hungry men

fresh from the beautifying influence of bar soap and rough crash,
hungry children fresh from intellectual inspiration of birch and
book, hungry cooks and helpers, it was to the pudding they
were first served, each receiving a generous slice to be eaten
with butter and '*We?t Injer " molasses.

Then grandfather

carved the meat and everybody helped himself, pouring on plenty

of cider vinegar and home-made mustard to stimulate digestion.
One might suppose the following day would be an easy one for
these busy women, and a vision of a cold dinner in a cool

kitchen begin to

was

for that

after the

rise.

day and

if

Let us not deceive ourselves, that dinner

by reason of quantity some yet remained

meal was ended,

it

was put on cold

the pie and doughnuts and custards.

anew.
15

for

suppper with

The next day dinner began

Roasts of beef, mutton, lamb and veal were not so

as

many would have

turkeys failed

been cut

pork

slices of salt

from having

and

some family

jollification

Miss. Eliza Williams.

Fricasseed Chicken.
Joint the chicken

uncommon

chickens and

grace the Thanksgiving board

to

a tender age to assist at

off at

many

ua believe, while

boil gently

till

tender.

When done

fry

deUcate brown, take from the fry-pan

to a

and arrange on platter. Put the chicken, which has meantime

been draining, into the pan and brown in the pork fat.
Thicken the chicken broth with
water, add some butter the

flour

last thing,

mixed smooth with

pour part of

this

gravy

over the chicken which has been placed on the platter with the

pork around

The

it.

rest of the

gravy should be poured over

toast in another dish.

Cod

Fried

Soak cod

Fish.
over night in cold water.

fish

two inches square,

roll in

Cut

in pieces

Indian meal and fry with

salt

about
pork.

Pork and Apple.

Fry

of

slices

pan and pour

pork until crisp and dry, take out of the frying

off

a part of the

fat.

Take some

cut in round slices leaving the skin on;

mainder

of the fat

Apple

also

is

and

good

salt

fried

and when done serve

deep

slices of salt

dish.

Turn

Dip

fritters.

Mrs. Yale.
Take out into a
the frying pan and pour

pork to a delicate brown.

part of the fat out of

in thick cream, as soon as

Pork Fried

like

with sausage.

Pork and Cream.

Fry

large fair apples

place these in the re-

it is

hot pour

it

over the pork.

in Batter.

slices of freshly fried

pork into a plain b*tter and

like griddle cakes.

I6

fry

Mrs. Jenks.

Cracker Hash.
Chop

Add

cold roast meat fine.

very moist, butter size of an egg,

gravy and water to

salt,

make

pepper and sage; heat

through and cover with a thick layer of cracker crumbs.

Bake

one hour.

Mrs. Apollos Root.

Vegetable Hash.
Take whatever remains

of the meat, beets, carrots, turnips,

and potatoes,

after a boiled dinner,

which a

bit of

pork has been

Calf's Head
Soak the head

and Pluck.

in

chop

fried,

fine,

pour into a pan

cover and brown.

Miss L. Stebbins.

and water, scald and scrape. It must

be cleaned with great care. The head, heart and lights should
be boiled full two hours. One hour is enough for the pluck.
The brains should be thoroughly washed and put in a bag with
a pounded cracker and a litttle sifted sage and boiled one hour
then broken up with a knife, peppered, salted and buttered,
and put in a bowl by themselves. Make a sauce of butter and
flour and boiling water and serve with the head.
in ashes

Sea Pie.
This pie is so called because it was brought to Western New
England long ago by a sea captain. In order to make it you
first take a piece of pork or veal, or anything you happen to
have.
Put it " a bilin " in the great iron pot over the fire, add
a quart of sweet dried apples, some salt if necessary and " bile "
till the meat is nearly done.
Then add a cup of molasses and

dumplings of the ordinary pot pie description.

ig^Strange as it may seem
was much prized.

materials

to
It

modern
was the

taste this compound of dissimilar

favorite dish of "Uncle Oliver"

Smith.

During the last year of Uncle Oliver's life he was in miserable health.
became necessary for him to make a trip to Boston on businesss (a
serious undertaking in those days)
He said that he felt too weak to go
but a sea-pie, he thought, might set him up and enable him to accomplish
his mission.
So "Aunt Lois "who "looked after him " bestirred herself
and succeeded in finding some dried sweet apples, (sea pies were then
going out of fashion) made a pie and set it before him. Having partaken
of which he was so strengthened that he made the journey and settled his
business.
It

17

2)irection0 for TRoasttng.

If the

be

little

thing to be roasted be thin and tender the

and

When

brisk.

up a sound strong

fire

should

joint to roast

equally good in every part.

fire,

proportioned to the

you have a large

make

Let

it

be

dinner to be dressed and about three or

four inches longer at each

end than the thing

to

be roasted.

Pins and skewers can by no means be allowed they are so

many

taps to let out the gravy.

The

first

preparation for roasting

is

to take care that the spit

be properly cleaned with sand and water, nothing

Never

salt

your roast meat before you lay

it

else.

down

to the fire,

(except ribs) for that will draw out the gravy.

To

Roast Beef.

Wash
to

it,

spit

it

and

lay

two hours according

To

it

before the

fire

"Economical Housekeeper."

Roast a Pig.

it

up

well over and keep flouring

till

Prepare some stuffing as for a turkey,

with a coarse thread;

from one and a half

to the size of the roast.

flour

it

fill it

full

and sew

the eyes drop out, or you find the crackling hard.

save

all

the gravy that comes out of

under the pig

in the

it

Be

sure to

by setting basins or pans

dripping-pan, as soon as the gravy begins

i8

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When

to run.

the pig

is

done enough

the crackling

till

is

crisp;

with a sharp knife cut

fore

you draw out the

them

off

stir

the

up; take a

fire

and rub the pig over

then take it up. Lay it in a dish, and
the head, then cut the pig in two be.

coarse doth with a piece of butter in

it,

Cut the ears

spit.

off

the head, and lay

each end; cut the under jaw in two and lay the parts

at

each side; melt some good butter, take the gravy you saved

at

and put
fine

in

it,

boil

just killed,

If

it,

pour

it

in the dish with the brains bruised

and some sage mixed together, and then send

day before, an hour and a quarter,

and a

it

a pig will require an hour to roast;

if

to the table.
if

killed the

a very large one, an hour

half.

Roast Turkey.
Wash

the turkey carefully inside and out,

then the body with your

from the hook

ing

till

done.

sew

stuffing,

it

fill

the crop and

up, hang by a stout cord

in the ceiling before a steady fire.

Keep

it

turn-

Serve with cranberry or turnip sauce.

To

Broil Shad, Mackerel or Salmon.

Have the bars of the gridiron well greased with lard lay your
fish on, flesh side down; when half done turn it and finish.

When

done pour over sweet cream

over a

little

Chicken

you have

it,

or

spread

Mrs. Frank Nims.

Pie.

Take out

Boil the chickens.

sticks,

if

butter.

second

joints

the bones except the

all

drum-

and wings.

Line a milk pan with paste, put

in

the meat,

sweeten and

season to taste. Cut a large hole in the top crust before covering the pie.

Two
six

quarts of flour are sufficient for the paste,

stir

with

it

teaspoons of baking powder, and add three cups of shorten-

ing.

Mix

soft

dough.

as for pie

crust,

and

19

wet

with

milk to make a

Baked Beans.
For an ordinary sized family put a quart of beans
In the morning set them on the stove

night.

a boil then pour

off

the water.

Add more

till

to

soak at

come

they

a pound of salt pork with the rind scored, let

it

come

to a boil,

season with a tablespoon of molasses and one of sugar, as

salt as

into

necessary (the pork will not salt

pan or crock and bake

all

dries out before the beans are

purpose.

is

quite

done add more.

much

enough) put

day in a slow oven.

hotter than need be the dish should be

cranberry bean

it

to

cold water and half

If the
If

covered at

the oven
first.

more desirable than any other kind

it

water
is

The

for this

Dircctione for picftUng an^ pre*

serving flDeats.

Corned Beef.
For a hundred pounds
four pounds of

pounds of

salt,

four ounces of salt petre;

mix

of beef take seven

brown sugar and

Place a layer of the mixture at the bottom of the

together.

barrel, then a layer of beef

and so on.

heavy weight should

be placed on top.

Pickled Pig's Feet.

Scrape and wash the pig's
let

feet,

cover with

stand two days then put in more salt and

more;

boil about

two hours,

slip

let

salt

and water;

stand two days

out the bones and pour vinegar

over them, with a few cloves and a stick of cinnamon.

Mrs. Chas. Jones,

Sausage.
Chop

fresh pork fine.

ounces of

To

Pickle

To

Mary Hawks.

three ounces of sage, one and a half ounces of

salt,

Fry or bake.

Put in bags or skins.

pepper.

Little

For twenty pounds of meat use seven

Ham.

a hundred weight put eight pounds salt, six pounds sugar,

four ounces salt petre, two ounces of saleratus and water

enough

to cover.

Mrs. M.

Souse.
Pigs feet, ears,

skins, etc.,

Boil four or five hours, until very soft,

jar,

throwing in cloves,

and

a weight

in flour,

and

on top.
fry

salt,

S.

Stebbins.

should be scalded and cleaned.

pepper, as

Skim out and pack

it is

Pour over hot vinegar.

brown.
21

in a

in.

Put a plate

Cut

in slices, dip

put

Head

Cheese^

Boil head and cheeks until the

Chop
if

you

fine,

season high with

salt,

meat drops from the bones.

pepper, sage, (summer savory

Put in a colander or cheese press, cover and put

like).

weights on top to drain

it.

When

cold serve.

lpiC6*
J'
At some seasons

Make

of

sional scalding

it

year,

may be kept

of dried apples helps

like

the

fresh pie timber runs short.

a good deal of rich mince meat in

squash,

makes

fill

the gap.

delicious

and

is

With occa-

fall.

A bushel

Carrot, grated and

pies.

chopped, with a rolled cracker stirred

extra seasoning

the

nearly the year round.

not expensive.

pie
in,

of

cooked

boiled raisins

require very

If all

things

fail,

little

pud-

dings must be substituted, but they do not take the place.

At Thanksgiving time,

it

saves labor to

a hundred pies, and keep them on hand.

the covered ones

from the

crock, or a large chest, one

Pie Crust.
One quart of

plates.

make

Pack them

roll

in

slip

an earthen

upon another.

Mix with a

pastry flour, one cup of lard, salt.

knife and wet with cold water until you can roll

and

seventy-five or

Freeze them and

it.

Fold over

again into shape.

Cranberry Pie.
Fill a

covered plate with uncooked cranberries, add half a

cup of molasses and four tablespoons of sugar.

upper

crust,

and bake

Cover with an

half an hour in a quick oven.

www.homesteadingsurvival.com

Marborough
Steam

Pic*

until tender six large tart apples,

and

strain.

Stir

in

one spoonful butter; when cool, add two eggs, the rind and

Bake

lemon, and one cup of sugar beaten together.

juice of a

with one crust.

Pumpkin
One

Pic*

quart sifted pumpkin, one pint milk, two eggs,

sugar, salt, nutmeg,

Pumpkin
One

and a

little

Pic Without

quart pumpkin,

five

E::s.

with molasses and sugar; season with

Sweeten

to taste

cinnamon, and a pinch of cloves.

stir until it

crust.

tablespoons fiour, two quarts milk.

allspice,

water, and

one cup

Bake with one

ginger.

Bake with one

thickens.

ginger,

Place over boiling

crust.

Raisin Pie
One cup seeded
ginger, salt

and

raisins,

spice.

one half cup sugar,

Bake

spoonful of flour and one egg.

Mince
One
citron

pickle

and

raisins.

vinegar;

of

add one cup sugar,

if

nutmeg,

or sweet

clore

and

Mrs. Luke Wright.

sugar, one egg, one table-

lemon grated.

Mrs.

Pie.

One cup cream, one

salt,

fine, also

liked.

fiour, one-third rind of

flour,

Avis Ailms.

Moisten with molasses and cider,

or Persian Apple*
One cup chopped rhubarb, one cup

Cream

add a

crusts.

meat, suet and apple chopped

Rhubarb

spoon

two

^^iss

each

cinnamon, lemon rind,

spoon

in

Pie*
third

one tablespoon

Boil the raisins in a cup of water;

egg, op^ cup

small piece of butter.

23

J.

Stebbins.

maple sugar, one

table-

Squash
spoon

Mrs. F. Stebbins.

Pic.

One cup

sifted squash,

flour,

one egg, one half cup sugar, one table-

one pint milk, one half cup

raisins

seeded and

spread on the pastry, salt and cinnamon.

Lemon

Pic
and grated rind of one lemon, one cup of sugar, one
cup water, two tablespoons flour, salt. Flour and water boiled
together; white of egg partly reserved for frosting with a spoonJuice

ful of sugar.

Sweet Potato
Slice boiled

Pic.
a covered plate;

potatoes into

sprinkle of flour, salt; then

sugar, a bit of butter, nutmeg.

Cheese Cakes.
Two cups soft cottage

add sugar, a

another layer of potatoes, more

Pour

in

milk and bake slowly.

Mrs. Jenks.

two eggs beaten light, one

cup sugar, butter size of a walnut, nutmeg and cinnamon. Pour
in a crust and bake a rich brown.

Marborough

cheese,

Puddingfs.

Mrs. Baker.

pound butter,
Mix while warm; when cool, add five eggs
Bake
well beaten, nutmeg and cinnamon, one half cup cream.
with one crust; makes four pies.

One

pint strained stewed apple,

three-fourths

one pound sugar.

Apple "Pudding

Pic*

Five cups strained stewed apple; add while hot a small cup
of butter,
five

two cups

of sugar,

and beat thoroughly.

Then add

eggs beaten light, two and a half cups of rich milk, spice to

taste.

24

Fried Pics.
One cup

buttermilk, one egg, salt, half teaspoon

to roll; divide in four parts.

can be

soda,

flour

Roll in a thin sheet as large

as

and when done, spread with hot

fried in the kettle, turn,

apple sweetened, and a dust of

cinnamon; or roll doughnut

dough thin, cut in pieces, lay on a spoonful of apple sauce, wet
and pinch together the edges like a turnover and fry in boiling
lard.

Pan

Mrs. Ingersoll.

Pics*

Pare, core and

deep earthen pan.

quarter

Add one cup

Cover with a thick

sugar.

a peck of apples and

half

crust

of

which you have worked a large tablespoonful

rise a short time.

gone,

all

Bake

take oS the crust, cut in slices nnd put in

large pudding dishes.

the

Season the apple to

and cinnamon, a teaspoonful

allspice

a very

of

Let

butter.

of

in a brick oven, after the

In the morning, while the pie

night.

fill

and one cup of brown

risen bread dough into

of water

first

is

still

bottom

heat

is

warm^
of

two

taste with molasses,

each spice, pour over

the crust, cover with a plate and return to the oven for half an

hour

to

become thoroughly softened. This served for breakfast

was considered most delectable by the children of by-

or lunch

gone days.

Pan Dowdy.

Miss Judith Allen.

Cover a deep pie plate with

apple, then thin shavings of

more pork.

crust.

salt

Bake with an upper

the crust, season the

what you choose.

like a plate, lay

apple

Put in a layer of sliced

pork,
crust.

then more apple and

When

done eake

with sugar, molasses,

allspice

off

or

Put half the apple in upper crust turned over

on the

rest of the

25

apple and serve hot.

Stcbbins Padding.
One pound bread, one
morning

pound

sift

quart milk; soak over

In the

night.

through a colander, add seven eggs, three-fourths

of butter,

nutmeg and

raisins,

aud another half pint

of

milk.

Apple Dumplings.
Make

a good biscuit crust;

and core

peel

apples;

tart

fill

with sugar; wrap each in a piece of dough.

Steam

or

bake one hour.

Serve with butter and sugar sauce.

Iput)&ing0,

Boiled Indian Pudding.

Sifted Indian meal and warm milk
will
salt,

(not scalding

break to pieces) should be stirred together

and two

ginger.

Boil

Leave plenty

or

pudding

stiff.

it

in a tight covered pan, or a

of

room

very

and warm

in

the

will

answer instead

Tasty Pudding.

little

of milk.

quart milk, scald and

two large spoons

cloth.

Some

milk; others

thin sUces of sweet apple to be stirred into the pudding.

lasses,

little

thick

Indian iwells very much.

for

ple chop sweet suet fine

One

or three great spoonfuls of molasses; a spoonful of

peo-

warm
Water

Boil four or five hours.

stir in

one cup meal, one cup mo-

cider molasses, a

sour apple sliced thin.

little salt,

Bake slowly
26

and

butter,

for three hours.

Miss Whiting.

Baked Indian Pudding.

One

of molasses, salt, cinnamon.

When

meal.

adding the

cool,

Scald a pint of milk,

Bake slowly

add the egg.

rest of the

the

in

stir

two hours,

for

milk while baking.

Mrs. E. Co\\xes.

Apple Slump.
Fill

cup

quart milk, five table spoons of meal, three fourths

small stew pan one-third

quartered apple; add one

full of

cup sugar, two thirds cup molasses, nutmeg, cloves and cinnamon; cover and cook a very little. Make a biscuit dough with-

Cook

out shortening, roll one inch thick and cover the apple.

slowly for an hour, covered; then

let

it

The

break in pieces and pour apple over.

whole and

brown.

One teacup
salt,

should be

quarters

clear.

Miss E. Williams.

Baked Rice Pudding.

spoon

the crust,

Lift

rice,

two and a

one half

half quarts of milk,

tea-

a small cup of sugar, half a cup of raisins, cinnamon

and nutmeg.

Put part of the milk to the

and

rice

on the

set

stove to cook, adding the rest of the milk, hot as

it

Cook

Then bake

slowly, stirring often for about two hours.

is

needed.
in

a moderate oven one hour.

Rice Pudding with Eggs.

Two cups boiled rice, one quart of
spoonful of

Bake

salt,

milk, three eggs, a

tea-

small piece of butter, nutmeg or lemon to taste.

thirty-five minutes.

Miss E. Williams.

Sweet Corn Pudding.

Take twelve

ears of corn, cut the rows through the center

scrape out the pulp with a knife.

milk, and a spoonful of butter.

Bake one

Add

three

Sweeten and

eggs,
flavor

and

pint
to

of

taste.

half hour.

www.homesteadingsurvival.com

Plum

Mrs. Jenks.

Puddingf.

Half a loaf of bread

in

crumbs, pour over a quart of cold milk.

Let stand several hours, then mash

cup

of sugar,

ins.

Bake

fine.

Add

seven eggs,

one fourth cup of butter, spice and a pint

of

rais-

three or four hours.

Fudding Sauce.
One cup

sugar,

two tablespoons

ful of flour, stirred together.

butter,

Add one

boiling water, tablespoonful of vinegar

or wine

if

Engflish

one large tablespoon-

beaten egg,

salt,

and teaspoon

of

gill

of

vanilla,

preferred.

Plum

Puddingf.

stale loaf of baker's

of sugar, one

pound

pounds stoned

suet,

raisins,

bread grated, ten eggs, half a pound

one cup molasses, one and one half

one pound currants, two ounces citron,

one teaspoon each of cloves, cinnamon and nutmeg, one glass

Boil in a cloth six hours or steam
of brandy and one of wine.
in a mould.

Serve with sweet sauce.

28

The production

of

good cake requires

particular

and

care

every careful housewife will take pains to perfect herself in this

necessary art. Every well-regulated family will keep a sufficient
quantity of rich fruit cake on
occasions.

This can be

ness to ensure

its

hand

made

keeping

for

chance

or

visitors

before Thanksgiving, of

six or

other

even twelve months.

rich-

Should

become mouldy on the outside the mould can be removed

damp cloth and the cake set into a hot oven for a few
moments when it will become as good as new.
Gingerbread, seedcakes and doughnuts will suffice for daily
needs.
In all cases where spices are named it is supposed they
be pounded fine and sifted, sugar must be dried and rolled fine,
flour dried in an oven, eggs well beat or whipped to a raging

it

with a

foam.

Pearlash

is

a necessary ingredient in

with sour or butter-milk.

Thrifty

all

cakes

gather the whitest and lightest of applewood ashes as

in the fireplace.

made

housekeepers are wont to

they

fall

These should be leached with water and put

into bottles.

29

A manufactured
cream

tartar

soda

article called

and sweet milk

to

make

of

used in conjunction with

Mrs. Catharine Hoyt.

Wedding Cake.
Three pounds

is

light delicious cakes.

raisins,

two pounds

of currants,

one half

pound of flour, same of butter and sugar; one

tablespoon mace or nutmeg, one ounce of cinnamon and one of
pound

citron, a

cloves, a
Stir

little

a wine

molasses,

glass

of wine,

sugar and butter to a cream then add

eleven eggs,

eggs beaten separ-

ately, next flour then the other things.

Honeymoon Cake*
Three fourths

of a

cup of butter, one and a fourth cups sugar,

one-half cup of milk, two eggs, spice, one teaspoon cream tartar,

one half teaspoon soda, two and a half cups

Six Months Cake.

Two cups sugar, one and

a half cups butter,

cup molasses, one cup sweet milk, spices

raisins,

four

one cup

and a

citron,

flour.

Mrs. Frank Steebins.

to

four eggs,
taste,

one

two cups

one cup currants, one teaspoon saleratus,

half cups flour.

Election Cake.
Four pounds
butter,

flour,

two and a half pounds sugar, two pounds

one scant quart of milk, eight eggs, one half pint wine

two nutmegs, two teaspoonfuls

cloves,

two

like bread;

when

add one pound

light

cinnamon, one teaspoon of

of

Make up

gills yeast.

flour, yeast

add other ingredients.

of currants,

two pounds

of

and milk exactly

When

raisins.

again light

Bake two

hours.

Mrs. Samuel Wells.

Raised Cake.
One and

a half cups of bread dough, one cup

half cup of butter,

to taste, a

Bake

cup

one egg, a

full of

as soon as

chopped

little

raisins.

made.
30

of

sugar, one

soda, nutmeg and cinnamon

Pound Cake.
A pound of butter and the same of sugar and f^our, ten eggs,
two pounds raisins, one pound currants, half a pound of citron
one teaspoon soda, spices if one likes.

One Two Three Four Cake.

A

cup of butter, two of sugar, three of

Beat

flour, four eggs.

well together and bake in cups or pans for twenty minutes.

Hoosac Loaf Cake.

One and

three fourths pounds of flour and the

three fourths of a
raisins, a pint of

pound

same

of butter, three fourths of

milk, four eggs, a glass

of sugar,

pound

of

wine, one nutmeg,

of

teaspoon of soda.

Aunt Emily's Cake.

A cup of butter, two cups

sugar, one cup of

of

milk, four

soda, two

cups of flour, three

eggs, a teaspoon

cream

lemon, a httle nutmeg, a dash of brandy,

tarter, extract

one cup
five

and a cup

of citron sliced

teaspoons

Bake

fine.

fifty-

minutes.

Little

of raisins

of

Plum Cakes

coffee

cup

quart of flour.

of

to

Keep Long.

sugar, a cup of

1805.
little

less

than a

Beat the butter to a cream, add three eggs well

beaten, a quarter of a pound of

the sugar and flour, and a

then dredge flour on

size of

butter, a

a walnut.

little

tin plates

Bake

currants, the

brandy.

Beat

same

of

citron,

some time
on them the

all for

and drop the batter

in a brisk oven.

Spong;e Cake.
Ten

eggs, the weight of the eggs in sugar, the weight of five

eggs in flour, grated peel and juice of a lemon.

and sugar together

till

Beat the yolks

white and creamy, whip the whites to

31

www.homesteadingsurvival.com

stiff

froth, put together

and

stir

flour lightly,

in

adding lemon

This receipt has been used for several generations in one

last.

family and

is

much

prized.

Shrewsbury Cakes.

A pound

of

fourths pound of sugar, a

Mix and beat with your hand till very

butter, three

mace, four eggs.

Put

composition to a pound of

this

Bake with

cakes.

flour.

Roll

it

little

light.

into small

a light oven.

Blueberry Cake.

A scant cup of sugar, an egg, a pinch of salt, a cup of milk,

two teaspoons baking powder, one and a half cups of berries,
flour to

make

a thick batter.

Bake

in cups or small tins.

Mollic Saundcr's Upper Shelf Gingferbread.

Three and a half pounds

of flour, a

pound

of butter, a

quart

of Sugar-house molasses boiled with the butter, a tablespoon of

warm

soda dissolved in
flat tin

sheets

and

water, ginger to your taste.

print with corrugated squares

Roll

made

for

it

on
the

MoUie Saunder's Lower Shelf Gingerbread had no

These receipts were made by the woman who
kept the best bakeshop in Salem about a hundred years ago.
purpose.

butter in

it.

Sugfar Gingerbread.

A cup

of butter, three

cups of sugar, two eggs, a half cup of

buttermilk, half a cup of cream, a large teaspoon of

tablespoons of ginger.

Some

salt

and

flour

to

soda,

mix very

two
stiff.

Roll thin, mark with creased roller and cut in squares.

Great Grandmother's Gingerbread.

Four pounds
half of butter, a

of flour,

two pounds

of sugar, a

pound and a

teaspoon of soda dissolved in tablespoonful

32

rose water or milk, eight eggs, a half teacup of

very thin on

flat tin

sheets.

This

is

Roll

ginger.

a very old recipe but

still

in use.

Cream

Gingerbread.
One cup molasses, one egg, one

half

cup cream, one and a

half cups of flour, a teaspoon of soda, ginger

Soft Gingferbread.
One cup molasses, one heaping teaspoon
full

soda, a

little salt,

and

salt

to taste.

ginger, one teaspoon

a heaping tablespoon butter, two thirds of

a cup of boiling water, two cups of flour.

Buttermilk Gingerbread.
One and

a half cups of molasses, one half a

cup of sugar, a

cup and a half of buttermilk, a third of a cup of shortening, a

little salt,

Flour to

cinnamon and ginger

make

to

taste, a

teaspoon of soda.

stiff.

Ginger Snaps.
Two cups of molasses,

a cup of sugar, one of butter, three tea-

spoons of ginger and two of soda.

Roll very thin and bake in

a quick oven.

Cream Cookies.
A cup of sugar, a cup

of thick cream, a level teaspoon of salt,

a rounding teaspooon of soda,

two and three fourths cups

of

flour.

Caraway
One and

Mrs. Whiting.

Cookies.

a half cups of sugar, one cup of butter, one

cup of

milk, one egg, caraway seeds to taste and flour enough

work.

Roll about a quarter of an inch thick.

33

to

Crullers, Matrimony or Love Knots.

Three eggs, a cup of sugar, a tablespoon melted

make very

fourth teaspoon soda, nutmeg, flour to

thin, cut in strips

and

tie in

butter,

one
Roll

stiff.

knots, or braid three strips together.

Fry dehcately and sprinkle sugar over while hot.

Dougfhnuts.
Two eggs, a cup

Mrs. Arms.
of sugar, a little

nutmeg and

salt, a

table-

spoon melted butter, three small teaspoons baking powder, cup

and a

Let them stand before frying.

half of milk, flour to roll.

Rye
Two

Miss Judith Allen.

Dougfhnuts.
quarts of rye flour,

two

cup of

thirds of a

lard,

milk, a pinch of soda and a level tablespoonful of

salt.

a pint of

Mix very

Roll one third inch thick in rounds as large as a saucer,

hard.

cut in strips like a gridiron

and

twist each

Fry

strip.

fast

and

crisp.

Raised Dougfhnuts.
One

cupful of lard or

butter,

two cups

of

yeast, three cups of sugar, four or five eggs,

of salt.

Warm

stir in flour

together the milk and lard,

enough

to

make

a batter, and

Knead

then add the other ingredients.

then

roll, cut

out and

let rise

milk, one cup of

nutmeg and a pinch

then add the yeast;

let

it

soft

stand over night;

and

let rise

again;

before frying.

Cu0tar&9 anb S^jllabube*

Custard.
One and one

Mrs. Ball.
the same

half pints milk,

sugar, seven eggs, a

little salt,

nutmeg on
34

of

top.

cream, one cup

American Cookery, 1808.

Raspberry Cream.
Take a quart
berries into

your juice

one way

it

to

sweet cream and boil

of thick

Then

wallops.

take

your

in, that

it

it

the

off

taste.

fire

Stir

may be

To make

it is

it

it

two

three

or

strain the juices of rasp-

good while before you put

almost cold, and afterwards

for almost a quarter of

your taste and when

and

an hour.

cold you can send

stir

Then sweeten
it

it

it

to

up.

a fine Syllabub from the Cow.

American Cookery, 1808.

Sweeten a quart of cider with double refined sugar. Grate

nutmeg into it. Then milk your cow into your liquor. When
you have thus added what quantity of milk you think proper,
pour half a pint or more of the sweetest cream you can get all
over

it.

"American Cookery." 1808.

"Whipped Cream.
Take a quart

cream and whites

of

of eight eggs

beaten with

mix them and sweeten to taste with double

refined sugar; you may perfume it if you please, with musk or
amber gum tied in a rag and steeped a little in the cream.
half a pint of wine;

Whip

it

middle.

up with a whisk, with a

Take

off

bit of

lemon peel

the froth with a spoon and put

it

tied to the

into glasses.

Calf's Foot Jelly.

Scrape four feet clean.

duced

to a quart.

Strain

Boil in a gallon of water

and

cool.

Boiled with an equal quantity of

mange.

To make

of several eggs.

jelly

add wine, sugar,

it

is

re-

juice of leirions, whites

Boil and strain into glasses.

35

till

Take off the fat.

milk it makes a good blanc-

porribgee an& flDuebee*

J9S^ Porridges are always good for children. They make an easy dinner
for the women when the men folks take their dinners to the field; and a hot
dish of hulled corn and milk or rice porridge is relished by the men on a
cold night for supper.

Rag

Toast.

Brown
in the

all

the broken bits of bread in the oven and put

bottom

and pour over

Make an

of a large dish.
it.

Mrs. Whiting.

Mulled Buttermilk.

Put buttermilk fresh from the churn to heat with a

and sugar.

them

ordinary milk porridge

Crumb

in

few

slices of

bread.

Let

little
it

salt

boil

up

once and serve.

Miss Lousia Stebbins.

Hulled Corn.

Put three or four quarts of old corn in a kettle of water. Tie

a handful of ashes in a cloth and put in.
Keep the pot warm,
but not hot for two or three days.
Then pour off the lye and
wash the corn thoroughly in many waters, rubbing it together
with the hands to loosen the hulls.
Let it soak in clear water
until

you are sure the lye

five hours, or until

it is

is

out.

Then

boil

it

slowly for four or

soft.

Samp.
new corn is hard enough not to crush in
some cracked very coarse. Put as much as you
dinner in a pail and pour on cold water. The hulls

As soon

as the

the mill, have

wish for

Pour off the water carefully through a sieve

and throw away the chaff. Pour the water back
corn and stir it up.
More hulls will come to the top.
the process until the samp is clean and free from chaff.
like hasty pudding, but longer, using the water you have
on it to boil it in.

will rise.
pail,

36

into

on the
Repeat
Boil

it

poured

Hpple Sauce anb

preserver, Ci5er

Mrs. Lydia Maria Child says:

dom

use preserves except for

expensive and useless to those

'

Economical people

sickness.

who

They

skim

it,

will sel-

unhealthy,

are well."

Barberries preserved in molasses are very

use. Boil the molasses,

are

good

for

common

throw in the barberries, and sim-

mer them until they are soft.

A pound of sugar to a pound of fruit is the rule for all preserves.
The sugar should be melted over a moderate fire,
skimmed clean and the fruit dropped into simmer until it is soft.
Put them in jars, lay a white paper thoroughly wet with brandy
flat on the surface of the preserves, and cover tight from the air.

Raspberry Jam.
pounds

of sugar to ten pounds of berries.

Crush the
them over the stove where they will heat slowly.
Press through a strainer.
Return the juice to the fire and boil
briskly fifteen minutes; add the sugar and cook half an hour
longer.
Put in the fruit and simmer for ten minutes.

Six

berries

and

set

Gtroa Melon

Preserves^

Pare and cut the melon in small pieces.

Boil gently until

Skim out and add as

much sugar as there was melon. Boil an hour, add the melon
and one .lemon sliced to each pound of melon. Simmer until
clear, then take out the melon and lemon and boil the syrup half
an hour longer. Pour hot over the melon.

tender in just water enough to

cover.

37

Qntncc and Apple Preserve.

Mrs. C. E.Williams.

Five pounds quinces pared and quartered,

apples, five pounds sugar.

Boil the quince

Take them out and add sugar

until tender.

boil up, then put in quince

until

water

if

apple

is

pounds sweet

and cores
and cook

Strain, put in the quince

in sufficient water to cover.

cook

five

parings

and apple

in

to water.

Let

layers

alternate

it

and

Add more

tender and red like the quince.

necessary.

Oder Apple Sauce.

A barrel of cider apple sauce

and a

half barrel of quince

apple will be needed in an ordinary family.

of sweet cider as
set kettle

rainy day

soon as

it

comes from the

Boil

down

press, either

or in brass kettles, to ten or twelve gallons.

when

brass kettle

the boys are idle to pare

two thirds

full

apples.

in

the

Take

Fill

with half sweet and half sour quar-

Put in two or three quarts of cider syrup and

tered apples.

boil until apples are tender.

and

will freeze

the

and

a barrel

it

will

grow

Set the barrel of

better until spring.

sauce where
It

it

needs time to

mature. Sweet apples alone put in a few at a time and skimmed

mush are very nice.

The quinces must be sliced very thin and cooked

out before they

fore the apple

is

mixed

Save some of the syrup and

dried sweet apples

Syrup
To

first

little

be-

in.

in the spring

make

sauce with

soaked in water.

for all sorts of

Sweet Pickles.

eight pounds fruit use one quart vinegar, four pounds sugar,

one ounce cinnamon

Put in

fruit

pour over

stick, one half ounce cloves. Boil together.

and skim out when tender. Boil down syrup and

fruit.

38

Preserved Orange PecL

Sprinkle the peel well with salt and cover with cold water for

Pour

three or four days.

the brine and put into fresh water

off

to boil until soft; then put into a thick syrup of sugar

and
use

boil until
it

in cakes

Put

clear.

it is

and puddings

it

as

and water

away in jars with the syrup and

you would citron.

Mangoes.
Take green muskmelons, remove the seeds and put them in
and water over night. Fill them with onions, horseradish
chopped fine, mustard seed and cloves, sew them up and pour

salt

over hot vinegar.

Pickled Cabbage*
Pack red cabbages, the large heads cut
Pour weak vinegar and

brass kettle.
until the

cabbage

is

or jar

tender.

down

piece so as to pin

in

salt

quarters, into

over

them.

Scald

Drain and stick cloves into every

Pack the cabbages

the leaves.

in a

keg

and pour boiling strong vinegar over them.

Tomato Soy.
One peck green
add one cup
liquid

salt

tomatoes, six peppers, four onions chopped;

and

let

stand over night.

and add a large cup

of sugar, a

cup

Then

drain

a tablespoonful each of allspice, cloves and cassia;

good vinegar and cook

till

soft, also

add a

off

the

of grated horseradish,

little

cover with

ground mustard.

Ripe Tomato Pickle*

Eight pounds of tomatoes four pounds of sugar a pint of vinegar, a teaspoonful of
of cloves; boil

till

mace and one

thick.

39

of

cinnamon, half a teaspoon

^be

lpb?6ical (rector.

may

This department

with the greatest truth be

affirmed

to

be worth double the Price of the Book, as the receipts are not
only safe and cheap, but such as can be easily procured, and
are what cannot possibly do the least
if

harm

to the

they should not have the desired effect, which

constitution,

believe will

very seldom or never happen.

To Break Up a Fresh Cold.

of

hot

flip

on going

Mix some ginger and molasses

sour cider.

Plunge

foams well.

This

in

sweat will carry

A Quaker Stew
molasses, a

little

Slice of

made

strip of

stir

salt

it

Warm

to heat.

up

till

it

the bed

the cold.

good

for

an inflamed throat and itching

of butter the size of a shag bark, a pint of

vinegar and a dash of red pepper.

Take hot

strings.

with a

is

cure.

fire

Pour on some

pan and put in some hot bricks.

off

Take a piece

cough.

better than a glass

in a beer

a very agreeable

is

is

mug.
the red hot poker and

hot with the warming

fine

Nothing

Put the poker in the

to bed.

or cold in doses to

Boil until

it

suit.

pork spread with black pepper and bound on

red flannel will cure a sore throat.

thick with sugar, and a drop of

camphor.

Take brandy
Let

this dis-

solve on the tongue.

"For

a sudden attack of quinsy or croup bathe the neck with

down

the throat. Goose grease or any

good as bear's grease." Mrs. Child.
For a cold that is tight on the lungs, give hot ginger and sage
Onions stewed in molasses are loosening. Put
tea to sweat.
Put hen's
draughts of wilted horseradish leaves on the feet.
A
oil or skunks oil over the chest and pack in hot flannels.

bear's grease and pour

kind of oily grease

is

it

as

40

www.homesteadingsurvival.com

drop or two of hen's

If

there

For a Cough.
Add a

to a pint.

and

cool,

up a cold.

of sugar will loosen

Boil a teacup of flaxseed in a quart of water,

molasses or honey, simmer ten minutes

gill of

add a few drops

For Humors
cream

on a lump

oil

a pain in the side, put on a mustard paste.

is

of tartar

of

lemon

the Blood.

in

juice.

Make

a paste of sulphur,

Take a teaspoonful three morn-

and molasses.

ings, skip three, take three.

Syrup for the Spring of the Year.

root, thoroughwort,

May

spearmint,
Boil

like.

yarrow,

mullein,

Boil together, dock

sarsaparilla,

coltsfoot,

weed, dandelion root, and any other herbs you

down

the water and

Make

Put in brandy to keep.

add molasses

make

to

syrup.

a good deal of this, and give

the family a tablespoonful before breakfast as

all

preventive

of

Spring fevers.

"Elixir Pro,
orders.

is

a useful family medicine for

Pulverize one ounce of

one ounce aloes.

N. E. rum

Add the

saffron

better."

Mrs. S.

"For an Ordinary Headache

them

tled drink the water.

will

aloes; let

it

stand

place for a fortnight, shaking it twice

the bottle with brandy or N. E. rum.

Then fill up
The longer it stands the

headache

and

warm

a day.

ashes; put

dis-

myrrh,

of

Steep the myrrh in a half pint of brandy or

for four days.

in the sunshine or a

wood

digestive

one ounce

saffron,

into clear cold water.

It

may

M.

Child.

take a shovel

cause vomiting;

be relieved the sooner."

full

When
if

it

of clean
it

has

set-

does the

Mrs. E. A. Howland.

"For Earache.

Soak the feet in warm water; roast an

onion and put the head of it into the ear as hot as can be borne;
take the feet out of the water and bind roasted onions on them."
Mrs. Howland.

"For Deafness.
with clarified honey.

Take a strong

glass bottle, nearly

Insert the bottle into

41

the

center

fill

of

it

an

unbaked

bread

loaf of

and bake thoroughly.

Pour a small

quantity of the honey into your ears and protect them

"For Hydrophobia. Wash

of live coals

from the

Mrs. Howland.

external air with cotton."

them on a bed
Reduce to powder

oyster shells, put

and burn them thoroughly.

and sift through a fine sieve. Take three tablespoons of this

powder add a sufficiency of egg to make a soft dough, and fry in
in a little butter or olive oil.

the morning,

Let the patient eat

and abstain from food

This dose repeated for three mornings,

A Good
distressed

quantity of old cheese

by eating too much

is

fruit or

it

in all cases sufficient."

Mrs.

Howland.

the best thing to

is

cake

this

or drink for six hours.

eat

when

oppressed with any kind

of food.

An Ointment made
hand

is

excellent

when

Elder Blow Tea

grown people when the
*'

of

ground worms rubbed on with the

drawn up.

the sinews are

is

peculiarly efficacious for babes

Mrs.

'Motherwort

is

wakeful people find

Pennyroyal

is

it

very quieting to the nerves.

useful.

good

Mrs.

Camomile for Consumption.

Child.

"The

the virtue of camomile, by observing

each morning, a dog with scarcely any

lick the

dew

off

attention of

and

finally

young

was called

to

from her window early

flesh

on

his

bones go

a camomile bed in the garden, in

which the animal was noticed

his strength,

Child.

Students and

for the cholic.

lady, apparently in the last stage of consumption,

and

or for

digestive powers are out of order."

to alter his

doing

appearance, to recover

looked plump and well. The singularity

of the circumstance induced the lady to follow the dog's example.

She procured dew from the same bed

42.

of

camomile, drank a

small quantity each morning and experienced

became regular, she found a return of

end was completely cured." Mrs. Child.

Other Cures for Consumption.

successful.

Or,

Earth, and lying

Hour.

down

and

every Morning cut a

have

little

known

Turf of fresh

breathe into the hole for a Quarter of an

have known a deep Consumption cured thus.

The Jaundice.

Take

as

much

as will lie

on a

Shilling, of

calcined Egg-Shell, three mornings fasting, and walk

sweat.

the

in

Take no Food but new

Buttermilk churned in a Bottle, and white Bread,

this

Her appe-

relief.

spirits,

tite

Or half a Pint

The King's

Evil.

of Strong

Take

much cream

as

till

you

Decotion of Nettles.
of Tartar as will lie

on a Sixpence, every Morning and Evening.

For an Ague.

Take

dram

in a Spoonful of Sack, then take

it.

Do this

A Cold

as near as possible,

in

an orange;

the Head.

roll

it

of

it

Powder

of

Myrrh, mix

and drink a glass

an hour before the

it

of sack after

come on.

fits

Doctor Mead.

Pare very thin the yellow rhine of

up inside out and thrust a

roll

into each

nostril.

For a Bruise Apply

a Plaister of

chopped Parsley mixed

with Butter.

For Chin Cough OR Hooping Cough.

down with old Rum. It seldom fails.

lying

ful of Juice of

Penny-royal mixed

twice a Day.

43

with

Rub

the

Or give a

back

at

spoon-

brown Sugar-Candy,

IToob for tbe Slcft^

Wine Whey. One pint of cream sweetened to your taste,

vrarmed hot. Siir in sweet wine until curdled, grate in cinnamon and nutmeg. ''Amer. Cook," i8oS.

A
salt

Sick Bed Custard. Scald a quart of milk, sweeten and

a little, whip three eggs and stir in.
Bake on coals in

it

Amer. Cook.

a pewter vessel.

Milk Porridge.

Boil new milk. Stir flour thoroughly into

cold milk in a bowl, and pour it into the boiling milk.
Let it
cook six or eight minutes. Season with salt and if the patient
likes with sugar and nutmeg.

Dr. Ratcliff's Restorative Pork Jelly.

Take

a leg of

well fed pork, beat it and break the bone.

Set it over a gentle
fire with three gallons of water, half an ounce each of mace

and nutmeg and simmer it down to one gallon.

and take off the fat. Give a cupful the first and
at

noon, putting

cool
thing and

Strain,
last

salt to taste.

"Chicken Panada.

Boil the chicken in a quart of water.

the skin.
Put the white meat when cold into a marble mortar.
Pound it to a paste with a little of the broth.
Season with salt, a grate of nutmeg, and the least bit of lemon
peel.
Boil gently a few minutes to the consistency you wish.
It should be such as you can drink, though tolerably thick.
This conveys great nourishment in small compass."
Lady from Phila. iSoS.

Take

off

Caudle.
cool,
peel,

stir at

Make
times.

and nutmeg.

a fine smooth gruel of half grits. Strain and

When to be used, add sugar, wine, lemon
Some like a spoonful of brandy beside.

"Caudle TO Give Away to Poor Families. Set three

quarts of water on the fire.
Mix smooth, enough oatmeal to
thicken it with a pint of water. Pour this into the boiling water
with twenty powdered Jamaica peppers.
Boil to a good middling thickness, then add sugar, half a pint of well fermented
table beer and a glass of gin. Boil all."
A Lady, Phila. iSoS.
44

Soap Making.
and put

it

Save some weak lye when you make soao

your bacon rinds, bits of

all

fat that

comes along.

cellar.

Drop

into

when

It

is

it

gets

dark,

and every-

amazing how much comes

along in the courseof a year. The lye will work on it and keep
In the spring

when

the ash hole

is

bushels of ashes put in the ash leach.

hogshead, with holes bored

do.

Pour on enough water

to drip,

and

water and

let

let it

them stand

in the

to

cleared have five

If

you have one;

bottom,

set

up on

several days.

If it is

or

it.

six

not a

if

sticks

will

wet the ashes thoroughly, but not

Then pour on

boiling

on water

until

strong enough to bear up an

egg

drip into a tub. Continue putting

the lye grows weak.

it

meat, the top of the pot after

fat

boiling salt meat, your cake fat

thing

down

in the soap-grease barrel

so that you can see a piece as big as

a ninepence,

it

is

about

right.

On

soap day morning get breakfast out of the way early and

plan an easy dinner.

Swing the

six pail kettle

on the crane

for

45

www.homesteadingsurvival.com

the soap, and a smaller one for the grease which should be put

on

to heat with

some strong lye. As it dissolves dip it off into

more lye and water. A little experience

the big pot and add

will teach

how much

Too much

of each.

will eat

make

but don't use too

until
If

it jell,

much

or

does not " come,"

take out a

comes, empty the kettle and

it

This

will

Boil

is

a dish and try

and

a good job done.

first

Then

does thicken.

it

big pot whatever seems needed

to the

When

thin,

it

Water

will not keep.

it

little in

water, then lye and then grease until

add

make

becomes thick and ropy.

it
it

lye will

your clothes and your hands.

and the soap

boil again.

start again.

Compiled.

Jg=MakJng soap in the new of the moon may make no difference

coming, but it certainly does no harm.

" Of Clear Starching.

in

its

Take your Muslin aprons. Hoods,

Neckcloths, fold them four double, putting the two

together, then the ends together and

wash

it

the

Selvages.

way

the Sel-

vage goes; then take clear water, not too hot for that makes

them yellow, and

strain the

water through a cloth; Take a small

Quantity of the best soap, put

your lather;

let

it

it

upon

a clean Stick

not be with a whisk because

it

and beat up

make

will

the

water yellow.

Let your Mushns stand to soak, then wash them one by one,
squeeze them, and shake them open into a dish;

Second Lather be beat up

Wash

Scalding.

whilst they

as to the third Lather let the

water

To

in a clean

Starch.

Pound

are

first

warm and

Water be
*

then

let

your

only hotter, but not

squeeze as before;

scalding, but not boiling,

*

To

pan with a small quantity

them take
Powder Blue.

rinse
of

Squeeze them very hard and pull them out with dry

Hands.

your

makes the water yellow.

for that

Pump

as

Take

a Pint of

of Starch, put the

Pump

Water

water to a Quarter of a

in a Skillet,

46

and put

it

over

clear Fire

lukewarm, then put

till it is

Way

one

stirring

boils,

till it

Starch, keep

your

in

one Boil and no more; when

it

is

it

some upon your hand, and some Blue in the other

Hand, and mix them together, but make it not too blue; take

cold, take

your muslins doubled as before one by one, then spread the

Hand

starch with your

but not too thick,

then the other, but not open

them

the Muslins, lay

your double

Fist,

till

in

it;

first

on one side and

when you have

starched

an earthen Dish, Kneading them with

Hands, then
open them,

the starch sticks about your

Squeezing them hard wipe them with a dry cloth;

rub them slightly through your Hands; take the two Ends, and

50 clap them between your Hands; hold them against the Light
See

to

that

is

if

they are clapped enough.

the Starch, you might rub

it

If

any Thing looks shining,

over gently;

clapped enough you will observe them to

stick to your

hard, for

if

hands;

you

let

fly

but observe to clap

them dry they

never clap them single,

will

for that frays

clap by the Fire, except in

when

very thick

be limber.

and

they are

asunder, and

tears

You must

them;

frosty weather, for that

not

and very
neither

spoils

the

Colour.

For the ironing of Muslins,

as

smooth and even

as

pull

them out double on the Board,

you can, and so on

till

you

finish

about

one upon another; then with your Box-iron, iron the under

six

one

first,

because

it is

the driest. Let fine plain muslin be ironed

upon a soft woolen cloth. * * * *

A whole Book might be written on the Art of clear starching,
but all the Directions in the World cannot make a Skilled
Starcher.

It

can only be learned by years of labour.

Spruce Beer.

For a half barrel kag, take a good sized

and birch twigs, a little princess piney, some
checkerberry leaves, a few rings of dried pumpkin, a good handful of hops, some malt or bran, or both, and anything else you

bunch

of spruce

like.

Boil

them

all

together in

47

the big pot until the taste

is

Strain off the liquor, add a quart or two of molasses

and a pint of emptins. Pour it into the beer keg and let it
work a day or two before using. It will keep a week or two
Save some of the emptins in the bottom of the keg to raise the

well out.

next .

Compiled.

Blackberry Wink.

Jam

and

the berries

let

them stand

twelve hours. Strain and add three pounds sugar to three quarts
juice; let

make

Add

stand twenty-four hours.

it

Do

a gallon.

not close

it

tight until

water enough to
is

it

done ferment-

ing, then cork up.

All kinds of berry wine can be

that currants require four

pounds

made

the

same way, except

of sugar to a gallon of juice

and water.

Raspberry Vinegar.

Pour three pints vinegar over one

Let

and a

half pints raspberries.

Then

strain the liquor over another

ries

and

off

of ber-

Repeat this the third

the vinegar through a jelly bag without squeezing^

into a stone jar.

To every

When

loaf sugar.

stand twenty-four hours.

stand twenty-four hours.

let it

day. Drain

it

one and a half pint

sugar

pint of liquor put one

is

pound

of

pounded

disolved cover the jar and set

saucepan of boiling water. Boil an hour, skimming often.

cold bottle. Use no metal vessel in doing

Mrs.

The young

girls in

learning to spin can practice on the

supply on hand by having them do

very well for

large spoonful

common

candles.

it

at

Buy

Cut the wicking by winding

the family

candle wicking.

it

odd times.
little

who are
Keep a

Tow

does

cotton for the best

around a board of the

proper length, and running a sharp knife across the end.

six

Solly.

Candle Dipping.

ones.

in

When

water makes a refreshing beverage, good for colds

in a glass of

or fevers.

this.

it

Put

wicks on each candle rod, doubling and twirling each one.

Dip them

in

alum water

to

keep the candles from running.

48

Place two long poles across the kitchen a foot or more apart,
resting the ends
fioor,

on chair backs

at a

convenient height from the

and put an old board under them

to catch the drips.

the tallow in a brass kettle and set on the floor.

one

at

Take

Melt

the rods

a time and dip the wicks in the hot tallow, Before they

cool and

stiffen,

straighten each wick carfully and pinch the

end close. Any carelessness in this first dip will make a

crooked candle. If they hang straight and at even distances on
the rods, the whole dripping is made easy. Rest the rod across
When you have gone through all the rods, the first
the poles.
ones will be cool enough to begin again.

Take two rods

this

time in your right hand, with the forefinger between to keep

Dip the wicks in with a quick slanting motion,

enough to take a coating of tallow,
but not long enough to melt the first coat. Keep the kettle full
and hot by pouring in boiling water as the tallow lowers. If it
grows cool the candles will make faster but will be rough and
them

apart.

letting

them

uneven.

stay just long

Two

dozen dippings ought to make them as large as

stick requires.
Let them harden thoroughly
them from the rods. Bees wax melted in the
tallow makes them harden. Bleach some of the best ones by
hanging them in the window when the sun will strike them.
If you wish to make only a few run them in molds.
Potato Starch. Peel and grate a quantity of potatoes;
put the pulp into a coarse cloth between two boards and press
Mix the juice with an equal quantity of water. In an
it dry.
hour's time it will deposit a fine sediment, on which pour boiling water, and your starch is ready for use.
Or dry the sediment in the sun and keep for future use.
Skimmed Milk is a good starch for calicoes.
Economical Housekeeper.
Substitutes for Tea and Coffee. The leaves of currant
bushes picked very small and dried on tin can hardly be dis-

an ordinary candle
before you

slip

49

www.homesteadingsurvival.com

Peas roasted and ground are an

tinguished from green tea.

and you would hardly know

Economical Housekeeper

excellent substitute

which was

best.

Save

your

all

for

coffee

fish skin,

wash and dry

and keep

it

to

settle

coffee.

Shob Blacking.
them

Set

in the

adding a

half a day,

and

boil

down

it

Wash

elderberries

in a kettle of water.

shade for a day or two to ferment, then boil

little

water as needed.

Strain

to the thickness of molasses.

It will

the

it

liquid

give a fine

Economical Housekeeper.

gloss with rubbing.

Good Writing Ink

can be made the same way.

To Prevent:Flies from Injuring Picture Frames, Etc.

Boil three or four onions in a pint of water; then with a gilding

brush do over your pictures and frames.

on them.

This

may be used

not do the least injury to the frames.

Rose Water.
over a slow
it

flies

will not light

Pick rose leaves

it

fire

and

distill

when

they are in

very gradually.

stand three days and cork

it

To Preserve Sweet Flag.

and cut

it

in thin slices.

blos-

full

it

still

water,

Bottle the

close.

Scrape and wash the

Boil until

it is

tender.

syrup of sugar and water and boil the flag in

Spread

will

Ecoonmical Housekeeper.

Put a peck of them to a quart of water in a cold

som.

let

The

without apprehension, as

it

flag root

Make

until

it

a thick

candies.

out to dry.

Dry Sweet Flag-Root.

Grated and mixed with sugar

cures colic in babies.

50

it

Purple Slate.
in cider in

Boil the paper that

an iron pot.

Nankeen.

A piece

in a pail of lye will

made

of copperas half as big as

make

Useful to line bedquilts.

comes around

loaf sugar

Set with alum.

color

that

will

never

hen's egg

wash

out.

Old faded gowns can be colored and

into petticoats.

Straw Color.

Saffron steeped in earthen and strained.

Bird of Paradise Color. Dry

and steep in scalding water.

Dark

Slate.

Brown.

Boil

maple

Boil butternuts.

the outside skin of onions,

leaves, set with alum.

Set with alum.

SI

ADVERTISEMENTS

f)i9tory of Decrfield.
By

GEORGE SHELDON.

An

authentic history from original documents,

covering a period from 1636- 1886.
Twenty-five
years of careful labor and research have produced a
work invaluable to all students of local history and
genealogy, and a source of enjoyment to everyone.
The author's genuine enthusiasm for his subject enables him to portray in living colors the bygone days
of hardship and peril of our forefathers.

Two

vols.

8vo.

pp 1400.

Orders receired by the author or at

The

$Jo.oo.

Memorial Hall, Deerfield, Mass.

Deerfield Society of Blue and

Needlework
linen

Cloth

reproduces unique

embroideries in

adapted
curtains,

for

modern

fine

White

colonial

needle work

uses; door hangings,

bed spread and

table furnishings

from unpublished designs, over one hundred

years

old.

Every

executed bears the seal

piece

of

work

of the Society.

Margaret Miller,

Sec'y.

ADVERTISEMENTS

Buy

all

of your

Teas and Coffees

LESTER

of

LUEY,

A.

Grocer,
Greenfield, Mass.
Your trade

Satisfaction Guaranteed.

solicited.

CHAS. D. SHAW,
Cracker, Bread and Cake Baker,

Greenfield, Mass.
Our Extract of Vanilla and Lemon should be used by every
good cook. We sell them in bulk or in bottles.

LOWELL &

FISKE,

Druggists,
5

Bank Row,

Greenfield, Mass.
C. O.

GRAVES & SON,

Bakery, Confectioners' and Ice Cream Parlors,

Greenfield, Mass.

Masonic Block,

FRANKLIN HOUSE,
Feed Stable
John Mead, Prop'r.
Livery and

in

Connection.
Greenfield, Mass.

TROY STEAM LAUNDRY.

Simons' Brick Block, Davis Street,

H. E. Davis, Prop'r.

Greenfield, Mass.

ADVERTISEMENTS

B08C0N SCORe,
Thos. White, Manager.

Greenfield, Mass.

Hovey's Block,
Our stock

Our

stock of

Wash Goods

unexcelled
in Franklin County.
Underwear and Hosiery is the best ever shown
of

is

in Greenfield

and prices are unapproachable.

L. A.

COOK,

Clothier, Furnisher

and Hatter,

Cor. Main and Federal

Sts.

GREENFIELD.

WM. CARNEY,

ARTIST TAILOR,
57 Main Street,

Greenfield, Mass.

C.
Clothing,

BARRETT,

S.

Hats and Furnishings,

Greenfield, Mass.

Pond's Block,
J.

M.

WELLS &

CO.

Dealers in Boots, Shoes and Rubbers,

83 Main

Greenfield, Mass.

Street,

CLAPP'S

SHOE STORE,

Leaders in Stylish Footwear,

72 Main

St.,

Griffiths Bros. Co., Propr's.

Greenfield, Mass.

ADVERTISEMENTS

RICHARDS,

R. A.

D. D.

S.,

DENTIST,
Botsford's Block,

Main

51

Street,

Greenfield, Mass.

Hours:

Office

8.30 to 12 A. M.

Crown and Bridge Work

to 5.30 P. M.

a Specialty.

When

you are following the directions for cooking given in

book perchance you may find that some of your extracts are
If so, the White Pharmacy invite you to try theirs for
low.
this

they are the best.

In bringing your Prescriptions to us you get

the best goods obtainable correctly dispensed.

THE WHITE PHARMACY,

Greenfield, Mass.

55 Main Street,

H. HOVEY PHARMACY,
HENRY C. WILLARD, MGR.

THE GEO.

Prescription Specialists,

and Family Chemists.

Greenfield, Mass.

WINN & GRISW^OLD,

Attorneys at Law,

Rooms

2, 3

and

4,

Pond's Block,

Greenfield, Mass.

Main

Street,

ADVERTISEMENTS

Buy your

Flour,

Grain,

and Groceries,

AT

Lamb's Cash Grain Store,

Best

of

We

Lowest

Goods.

Prices.

send a team every day to accommodate

our Deerfield customers.

SHELDON & NEWCOMB,

HARDWARE,
Arms

Greenfield, Mass.

Block,

WM.
DEALER

M.

SMEAD,

IN FINE GROCERIES,

71 Main Street,

Greenfield, Mass.

WELLS & NASH,

Pharmacists,

Geo. A. Arms' Block,

Greenfield, Mass.

ADVERTISEMENTS
Public Attention

For

first-class

Dry Goods and

Carpets,

the latest styles at low prices, call at

J.

GEO. YETTER'S,

Greenfield, Mass,

JOHN KENNEDY,
The

Greenfield Tailor.

Up

Stairs,

Foreign and domestic cloth, trimmings.

Greenfield, Mass.

Pond's Block,

M. A. O'BRIEN,
Mansion House Block, Main
Veilings and

Millinery,

Greenfield, Mass.

St.,

Baby Bonnets, Corsets and Underwear.

HAWKS & REED,

Hatters and Men's Furnishers.

Arms

Clothiers,

Agents

for the

Dunlap Hat.

Greenfield, Mass,

Block,

One of the best ways to waste good

money is to buy poor goods. To those
who appreciate the value of Good Housefurnishings

we

offer

the

assortment of

our stock.

E.

PIERCE,

Greenfield,
Telephone

Undertaking

Mass.

in all

35-3.
its

branches.

ADVERTISEMENTS
J.

W. Stbvens,

John

Prest.

The

E.

Donovan, Cash.

First National Bank,

GREENFIELD, MASS.

Capital, $200,000.

Surplus $140,000.

Safe Deposit Boxes to Rent.

GREENFIELD SAVINGS BANK,

RoBT, Abercrombib, Prcst.
Wm. A. Forbes, Vice-Prest.
Amount due 5000 depositors,
$2,200,000.
Guarantee Fund and Undivided Profits,
125,000.
Quarter Days: January, April, July and October ist.
Albert M. Gleason, Treasurer.

Your Cook Book

is

not complete without

New

Stirling

FOR SALE BY

one

of

the

Ranges.

R.

P.

WHIPPLE,

Greenfield, Mass.

FRARY BROTHERS,
Heating and Plumbing Contractors,
Office at

South Deerfield, Mass.

O.
Dealer in
Please Call.

S.

Boots,

ARMS,
Shoes and Rubbers,

SO. DeERFIELD, MaSS.

EDSON

M.

ROCHE,

Pharmacist,

So. Deerfield, Mass.

Books and Magazines.

www.homesteadingsurvival.com

ADVERTISEMENTS

M.
Office

MINER,

L.

Veterinarian,

and residence, 23 Main

Agent

for

Board

of Cattle

Greenfield.

St.,

Commissioners.

Some Folks buy goods hastily and repent it

when they have more time. Whether you have
time or leisure

if

Undertaking, we

you
will

call

on us

for

Furniture or

have you perfectly

satisfied.

GREEN & VOSBURGH,

Telephone.
If

in

need

Greenfield, Mass.
of

not

Cemetery Work
to

fail

see our

of

any kind, do

work and

get our prices.

GREENFIELD GRANITE AND MARBLE

Miles Street,

Cameras and

Supplies.

CO.

Greenfield, Mass.

Send your Watches and

Jewelry for Repairs to

Theo. C. Forbes,
I

Mansion House

Bl'k.

C. P.

Greenfield.

FORBES,

Jeweler and

Optician,

Mansion House Blk.

GREENFIELD.

ADVERTISEMENTS

BLOODY BROOK HOUSE,

so.

DEERFIELD, MASS.

Free Carriage to and from

C. L.

all

trains.

Hayden, Manager.

The pocumtuc Dou3em%

Published by the Willard

Lend

a-

Hand

Deerfield,

Societ\^

Mass.

price 50

Copies may be had

of

of
.

ct9.

Miss Jane

Pratt,

Miss Margaret Miller or Miss Mary

E. Allen of Deerfield.

J^#^

Done at Ye Print Shop

of John d. Otto,
Springfield

-I

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