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Title: Enquire Within Upon Everything
       The Great Victorian Domestic Standby

Author: Anonymous

Release Date: January 21, 2004 [EBook #10766]

Language: English

Character set encoding: ISO-8859-1

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title page

Enquire Within
Upon Everything



the great Victorian-era domestic standby



with hyperlinked index




"Whether You Wish to Model a Flower in Wax;
to Study the Rules of Etiquette;
to Serve a Relish for Breakfast or Supper;
to Plan a Dinner for a Large Party or a Small One;
to Cure a Headache;
to Make a Will;
to Get Married;
to Bury a Relative;
Whatever You May Wish to Do, Make, or to Enjoy,
Provided Your Desire has Relation to the Necessities of Domestic Life,
I Hope You will not Fail to 'Enquire Within.'"—Editor.



1894





Table of Contents /(Index)





Companion Works to Enquire Within


title price
Daily Wants, Dictionary of 7s. 6d.
Useful Knowledge, Dictionary of 10s.
Medical and Surgical Knowledge, Dictionary of 5s.
Reason Why. Christian Denominations 3s. 6d.
Reason Why. Physical Geography and Geology 3s. 6d.
Reason Why. General Science 2s. 6d.
Reason Why. Natural History 2s. 6d.
Historical Reason Why. English History 2s. 6d.
Reason Why. Gardener's and Farmer's 2s. 6d.
Reason Why. Domestic Science for Housewives 2s. 6d.
Biblical Reason Why. Sacred History 2s. 6d.
Family Save-All; or, Secondary Cookery, etc. 2s. 6d.
Journey of Discovery, or, The Interview 2s. 6d.
Practical Housewife and Family Medical Guide 2s. 6d.
Notices to Correspondents 2s. 6d.
Corner Cupboard. A Family Repository 2s. 6d.
How a Penny Became a Thousand Pounds
Life Doubled by the Economy of Time

Either of these two Works separately
2s. 6d.

1s. 6d. cloth
Wonderful Things of All Nations, Two Series each 2s. 6d.
The Historical Finger-Post 2s. 6d.


Contents / Index


By the Same Editor


title price
History of Progress in Great Britain. Two Series each 6s.
That's It; or, Plain Teaching. Cloth, gilt edges 3s. 6d.
Walks Abroad and Evenings at Home. Cloth, gilt edges 3s. 6d.
Elegant Work for Delicate Fingers 1s.
Philosophy and Mirth United by Pen and Pencil 1s.
Handy Book of Shopkeeping, or, Shopkeeper's Guide 1s.
Shilling Kitchiner, or, Oracle of Cookery for the Million 1s.

Contents / Index


Editor's Preface


If there be any among my Readers who, having turned over the pages of "Enquire Within," have hastily pronounced them to be confused and ill-arranged, let them at once refer to The Index, at page 389, and for ever hold their peace.

The Index is, to the vast congregation of useful hints and receipts that fill the pages of this volume, what the Directory is to the great aggregation of houses and people in London.

No one, being a stranger to London, would run about asking for "Mr. Smith." But, remembering the Christian name and the profession of the individual wanted, he would turn to the Directory, and trace him out.

Like a house, every paragraph in "Enquire Within" has its number,—and the Index is the Directory which will explain what Facts, Hints, and Instructions inhabit that number.

For, if it be not a misnomer, we are prompted to say that "Enquire Within" is peopled with hundreds of ladies and gentlemen, who have approved of the plan of the work, and contributed something to its store of useful information. There they are, waiting to be questioned, and ready to reply. Within each page some one lives to answer for the correctness of the information imparted, just as certainly as where, in the window of a dwelling, you see a paper directing you to "Enquire Within," some one is there to answer you.

Housekeepers of experience live at Nos. 1, 30, 438, 1251 and 2091; old Dr. Kitchiner lives at 44; Captain Crawley is to be found at 46 and 2568; the well-known Mrs. Warren lives at 1809; Miss Acton at 1310; Dr. Franklin at 1398; Mrs. Hitching at 215; Mr. Banting at 1768; Dr. Wilson Philip at 1762; Mr. Withering at 2338; Mr. Mechi at 997; Dr. Stenhouse at 1776; Dr. Erasmus Wilson at 1700; Dr. Southwood Smith at 1743; Dr. Blair at 2180; M. Soyer at 1130; Dr. Babington at 2407; Miss Gifford at 2337; and Dr. Clark at 2384. In addition to these and many more, a Doctor lives at 475; a Gardener at 249; a Schoolmaster at 161; a Butcher at 27; a Dancing-Master at 139; an Artist at 2548; a Naturalist at 2330; a Dyer at 2682; a Modeller at 2346; a Professed Cook at 1032; a Philanthropist at 1368; a Lawyer at 1440; a Surgeon at 796; a Chess Player at 71; a Whist Player, almost next door, at 73; a Chemist at 650; a Brewer at 2267; a Lawn Tennis Player at 2765; a homœopathic Practitioner at 925; a Wood-stainer at 1413; two Confectioners at 1628 and 2024; a Poultry-Keeper at 1642; a Meteorologist at 962; Philosophers at 973 and 1783; a Practical Economist at 985; a Baker at 1002; a Master of the Ceremonies at 1924 and 2613; a Bird Fancier at 2155: a Washerwoman at 2729; an Analytical Chemist at 2747; an Accountant at 2769; and so on.

Well! there they live—always at home. Knock at their doors—Enquire Within. No Fees to Pay!!

Much care has been taken in selecting the information that is given, and, as is amply shown by the above list, so many kind and competent friends have lent a hand in the production of this volume that is impossible to turn to any page without at once being reminded of the Generous Friend who abides there.

To some extent, though in a far less degree, assistance has been rendered by the authors of many useful and popular works, for which due acknowledgment must be made. Chief among these works are Dr. Kitchiner's "Cooks' Oracle"; "The Cook," in Houlston and Sons' Industrial Library; "The Shopkeeper's Guide;" "The Wife's Own Cookery," "The Practical Housewife," and many of the volumes of the "Reason Why" series.

Lastly, as in everyday life it is found necessary at times to make a thorough inspection of house and home, and to carry out requisite repairs, alterations, and additions, this has been done in the recent editions of "Enquire Within," to which some hundreds of paragraphs have been added, while others have been remodelled and revised in accordance with the progress of the times in which we live. Care, however, has been taken to alter nothing that needed no alteration, so that, practically, this Popular Favourite is still the old "Enquire Within;" improved, it is true, but in no way so changed as to place it beyond the recognition of those to whom it has been a Book Of Constant Reference since its first appearance.

Contents / Index




Publisher's Preface


to the Seventy-Fifth Edition

The unparalleled success achieved by "Enquire Within Upon Everything" demands special mention from its Publishers at the present moment. Its prominent characteristics—varied usefulness and cheapness—have won for it universal esteem. There is scarcely a spot reached by English civilization to which this book has not found its way, receiving everywhere the most cordial welcome and winning the warmest praise. Proof of this world-wide popularity is clearly shown by the record of the number of copies sold, now amounting to the wonderful total of

One Million Copies

—a sale which the Publishers believe to be absolutely without precedent among similar books of reference. This result has been mainly brought about by the kindly interest shown in the book by many friends, to whom the Publishers' most hearty thanks are tendered for their generous support and recommendations.

The work of revision has been carried on from year to year with watchfulness and care, and many Additions have been made, both modern and interesting, including Homœopathy, Lawn Tennis, &c Enquirers on the laws of Landlord and Tenant, Husband and Wife, Debtor and Creditor, are supplied with the latest information. Diseases and their Remedies, and Medicines, their Uses and Doses, have received special attention. The Index has been considerably extended, and with the aid of this, and the Summary of Contents, it is hoped that no Enquirer will fail to receive complete and satisfactory replies.



The "Enquire Within" and "Reason Why" Series now comprises Twenty-seven Volumes, containing upwards of Seven Thousand pages of closely printed matter. They are entirely original in plan, and executed with the most conscientious care. The Indexes have been prepared with great labour, and alone occupy about 500 pages. A vast Fund of valuable Information, embracing every Subject of Interest or Utility, is thus attainable, and at a merely nominal Cost.

These Works are in such general demand, that the Sale has already reached considerably upwards of

One-and-a-Half Million Volumes.

The attention of all parties interested in the dissemination of sound Theoretical Instruction and Practical Knowledge is particularly directed to the Twenty-seven Volumes in this Series of Popular and Valuable Books.

volume title details
1-3 Daily Wants, the Dictionary of containing nearly 1,200 pages of Information upon all matters of Practical and Domestic Utility. Above 118,000 copies have been sold.
4-7 Useful Knowledge, the Dictionary of a Book of Reference upon History, Geography, Science, Statistics, &c A Companion Work to the Dictionary of Daily Wants.
8 & 9 Medical and Surgical Knowledge, the Dictionary of a Complete Practical Guide on Health and Disease, for Families, Emigrants, and Colonists.
10 Enquire Within Upon Everything
11 The Reason Why, Christian Denominations giving the Origin, History, and Tenets of the Christian Sects, with the Reasons assigned by themselves for their Specialities of Faith and forms of Worship.
12 The Reason Why, Physical Geography and Geology containing upwards of 1,200 Reasons, explanatory of the Physical Phenomena of Earth and Sea, their Geological History, and the Geographical distribution of Plants, Animals, and the Human Race.
13 The Reason Why, Biblical and Sacred History a Family Guide to Scripture Readings, and a Handbook for Biblical Students.
14 The Reason Why, General Science giving Hundreds of Reasons for things which, though generally received, are imperfectly understood. This Volume has reached a sale of 53,000.
15 The Reason Why, Historical designed to simplify the study of English History.
16 The Reason Why, Natural History giving Reasons for very numerous interesting Facts in connection with the Habits and Instincts of the various Orders of the Animal Kingdom.
17 The Reason Why, Gardening and Farming giving some Thousands of Reasons for various Facts and Phenomena in reference to the Cultivation and Tillage of the Soil.
18 The Reason Why, Houswife's Science affording to the Manager of Domestic Affairs intelligible Reasons for the various duties she has to superintend or to perform.
19 Journey of Discovery All Round Our House, or, The Interview with copious Information upon Domestic Matters.
20 The Practical Housewife and Family Medical Guide a Series of Instructive Papers on Cookery, Food, Treatment of the Sick, &c, &c
21 The Family Save-All a System of Secondary Cookery with Hints for Economy in the use of Articles of Household Consumption.
22 Notices to Correspondents a Work full of curious Information on all Subjects, gathered from actual Answers to Correspondents of various Magazines and Newspapers.
23 The Corner Cupboard containing Domestic Information, Needlework Designs, and Instructions for the Aquarium, &c
24 Life Doubled by the Economy of Time and How a Penny Became a Thousand Pounds The first of these teaches the Value of Moments, and shows how Life may be abridged by a careless indifference to trifles of time; the second pursues a similar argument with reference to Money.
25 & 26 Wonderful Things affording interesting descriptions of the Wonders of all Nations, with Illustrations.
27 The Historical Finger-Post giving briefly, but clearly, the meaning and origin of hundreds of Terms, Phrases, Epithets, Cognomens, Allusions, &c, in connection with History, Politics, Theology, Law, Commerce, Literature, Army and Navy, Arts and Sciences, Geography, Tradition, National, Social, and Personal Characteristics. &c

Contents / Index


1.  Choice of Articles of Food

Nothing is more important in the affairs of housekeeping than the choice of wholesome food. Apropos to this is an amusing conundrum which is as follows:—"A man went to market and bought two fish. When he reached home he found they were the same as when he had bought them; yet there were three! How was this?" The answer is—"He bought two mackerel, and one smelt!" Those who envy him his bargain need not care about the following rules; but to others they will be valuable:

Contents / Index


2.  Mackerel

must be perfectly fresh, or it is a very indifferent fish; it will neither bear carriage, nor being kept many hours out of the water. The firmness of the flesh and the clearness of the eyes must be the criteria of fresh mackerel, as they are of all other fish.

Contents / Index


3.  Turbot, and all flat white fish

are rigid and firm when fresh; the under side should be of a rich cream colour. When out of season, or too long kept, this becomes a bluish white, and the flesh soft and flaccid. A clear bright eye in any fish is also a mark of its being fresh and good.

Contents / Index


4.  Cod

is known to be fresh by the rigidity of the muscles (or flesh), the redness of the gills, and clearness of the eyes. Crimping much improves this fish.

Contents / Index


5.  Salmon

The flavour and excellence of this fish depend upon its freshness and the shortness of time since it was caught; for no method can completely preserve the delicate flavour that salmon has when just taken out of the water. A great deal of what is brought to London has been packed in ice, and comes from the Scotch and Irish rivers, and, though perfectly fresh, is not quite equal to salmon from English streams.

Contents / Index


6.  Herrings

should be eaten when very fresh; and, like mackerel, will not remain good many hours after they are caught. But they are excellent, especially for breakfast relishes, either salted, split, dried, and peppered, or pickled. Mackerel are very good when prepared in either of these ways.

Contents / Index


7.  Fresh-Water Fish

The remarks as to firmness and clear fresh eyes apply to this variety of fish, of which there are carp, tench, pike, perch, &c

Contents / Index


8.  Lobsters

recently caught, have always some remains of muscular action in the claws, which may be excited by pressing the eyes with the finger; when this cannot be produced, the lobster must have been too long kept. When boiled, the tail preserves its elasticity if fresh, but loses it as soon as it becomes stale. The heaviest lobsters are the best; when light they are watery and poor. Hen lobsters may generally be known by the spawn, or by the breadth of the "flap."

Contents / Index


9.  Crab and Crayfish

must be chosen by observations similar to those given above in the choice of lobsters. Crabs have an agreeable smell when fresh.

Contents / Index


10.  Prawns and Shrimps

when fresh, are firm and crisp.

Contents / Index


11.  Oysters

If fresh, the shell is firmly closed; when the shells of oysters are open, they are dead, and unfit for food. The small-shelled oysters, the Byfleet, Colchester, and Milford, are the finest in flavour. Larger kinds, as the Torbay oysters, are generally considered only fit for stewing and sauces, and as an addition to rump-steak puddings and pies, though some persons prefer them to the smaller oysters, even when not cooked. Of late years English oysters have become scarce and dear; and in consequence the American Blue Point oysters find a ready market.

Contents / Index


12.  Beef

The grain of ox beef, when good, is loose, the meat red, and the fat inclining to yellow. Cow beef, on the contrary, has a closer grain and whiter fat, but the meat is scarcely as red as that of ox beef. Inferior beef, which is meat obtained from ill-fed animals, or from those which had become too old for food, may be known by a hard, skinny fat, a dark red lean, and, in old animals, a line of horny texture running through the meat of the ribs. When meat rises up quickly, after being pressed by the finger, it may be considered as being the flesh of an animal which was in its prime; but when the dent made by pressure returns slowly, or remains visible, the animal had probably passed its prime, and the meat consequently must be of inferior quality.

Contents / Index



13.  Veal

should be delicately white, though it is often juicy and well-flavoured when rather dark in colour. Butchers, it is said, bleed calves purposely before killing them, with a view to make the flesh white, but this also makes it dry and flavourless. On examining the loin, if the fat enveloping the kidney be white and firm-looking, the meat will probably be prime and recently killed. Veal will not keep so long as an older meat, especially in hot or damp weather: when going, the fat becomes soft and moist, the meat flabby and spotted, and somewhat porous like sponge. Large, overgrown veal is inferior to small, delicate, yet fat veal. The fillet of a cow-calf is known by the udder attached to it, and by the softness of the skin; it is preferable to the veal of a bull-calf.

Contents / Index



14.  Mutton

The meat should be firm and close in grain, and red in colour, the fat white and firm. Mutton is in its prime when the sheep is about five years old, though it is often killed much younger. If too young, the flesh feels tender when pinched; if too old, on being pinched it wrinkles up, and so remains. In young mutton, the fat readily separates; in old, it is held together by strings of skin. In sheep diseased of the rot, the flesh is very pale-coloured, the fat inclining to yellow; the meat appears loose from the bone, and, if squeezed, drops of water ooze out from the grains; after cooking, the meat drops clean away from the bones. Wether mutton is preferred to that of the ewe; it may be known by the lump of fat on the inside of the thigh.

Contents / Index



15.  Lamb

This meat will not keep long after it is killed. The large vein in the neck is bluish in colour when the fore quarter is fresh, green when it is becoming stale. In the hind quarter, if not recently killed, the fat of the kidney will have a slight smell, and the knuckle will have lost its firmness.

Contents / Index



16.  Pork

When good, the rind is thin, smooth, and cool to the touch; when changing, from being too long killed, it becomes flaccid and clammy. Enlarged glands, called kernels, in the fat, are marks of an ill-fed or diseased pig.

Contents / Index



17.  Bacon

should have a thin rind, and the fat should be firm, and tinged red by the curing; the flesh should be of a clear red, without intermixture of yellow, and it should firmly adhere to the bone. To judge the state of a ham, plunge a knife into it to the bone; on drawing it back, if particles of meat adhere to it, or if the smell is disagreeable, the curing has not been effectual, and the ham is not good; it should, in such a state, be immediately cooked. In buying a ham, a short thick one is to be preferred to one long and thin. Of English hams, Yorkshire, Westmoreland, and Hampshire are most esteemed; of foreign, the Westphalian. The bacon and "sugar cured" hams now imported in large quantities from Canada and the United States are both cheap and good.

Contents / Index



18.  Venison

When good, the fat is clear, bright, and of considerable thickness. To know when it is necessary to cook it, a knife must be plunged into the haunch; and from the smell the cook must determine whether to dress it at once, or to keep it a little longer.

Contents / Index



19.  Turkey

In choosing poultry, the age of the bird is the chief point to be attended to. An old turkey has rough and reddish legs; a young one smooth and black. Fresh killed, the eyes are full and clear, and the feet moist. When it has been kept too long, the parts about the vent have a greenish appearance.

Contents / Index



20.  Common Domestic Fowls

when young, have the legs and combs smooth; when old these parts are rough, and on the breast long hairs are found when the feathers axe plucked off: these hairs must be removed by singeing. Fowls and chickens should be plump on the breast, fat on the back, and white-legged.

Contents / Index



21.  Geese

The bills and feet are red when old, yellow when young. Fresh killed, the feet are pliable, but they get stiff when the birds are kept too long. Geese are called green when they are only two or three months old.

Contents / Index



22.  Ducks

Choose them with supple feet and hard plump breasts. Tame ducks have yellow feet, wild ones red.

Contents / Index



23.  Pigeons

are very indifferent food when they are kept too long. Suppleness of the feet shows them to be young; the flesh is flaccid when they are getting bad from keeping. Tame pigeons are larger than wild pigeons, but not so large as the wood pigeon.

Contents / Index



24.  Hares and Rabbits

when old, have the haunches thick, the ears dry and tough, and the claws blunt and ragged. A young hare has claws smooth and sharp, ears that easily tear, and a narrow cleft in the lip. A leveret is distinguished from a hare by a knob or small bone near the foot.

Contents / Index



25.  Partridges

when young, have yellowish legs and dark-coloured bills. Old partridges are very indifferent eating.

Contents / Index



26.  Woodcocks and Snipes

when old, have the feet thick and hard; when these are soft and tender, they are both young and fresh killed. When their bills become moist, and their throats muddy, they have been too long killed.

(See Food in Season, Pars. 30—42.)

Contents / Index



27.  Names and Situations of the Various Joints

28.  Meats

In different parts of the kingdom the method of cutting up carcases varies. That which we describe below is the most general, and is known as the English method.

i.   Beef
Fore-Quarter fore-rib (five ribs)
middle rib (four ribs)
chuck (three ribs)
shoulder piece (top of fore leg)
brisket (lower or belly part of the ribs)
clod (fore shoulder blade)
neck
shin (below the shoulder)
cheek
Hind-Quarter Sirloin
rump
aitch-bone these are the three divisions of the upper part of the quarter
buttock and mouse-buttock which divide the thigh
veiny piece joining the buttock
thick flank and thin flank (belly pieces)
and leg
The sirloin and rump of both sides form a baron.


Beef is in season all the year; best in winter.

The Miser Fasts with Greedy Mind to Spare.



ii.   Mutton
shoulder
breast (the belly)
over which are the loin (chump, or tail end)
loin (best end)
neck (best end)
neck (scrag end)
leg
haunch or leg and chump end of loin
and head
A chine is two necks
a saddle two loins


Mutton is best in winter, spring, and autumn.



iii.   Lamb
is cut into fore quarter
hind quarter
saddle
loin
neck
breast
leg
and shoulder


'Grass lamb' is in season from Easter to Michaelmas;
'House lamb' from Christmas to Lady-day.



iv.   Pork
is cut into leg
hand or shoulder
hind loin
fore loin
belly-part
spare-rib, or neck
and head


Pork is in season nearly all the year round, but is better relished in winter than in summer.



v.   Veal
is cut into neck (scrag end)
neck (best end)
loin (best end)
loin (chump, or tail end)
fillet (upper part of hind leg)
hind knuckle which joins the fillet
knuckle of fore leg
blade (bone of shoulder)
breast (best end)
and breast (brisket end)


Veal is always in season, but dear in winter and spring.



vi.   Venison
is cut into haunch
neck
shoulder
and breast


Doe venison is best in January, October, November, and December, and buck venison in June, July, August, and September.



vii.  Scottish mode of division.

According to the English method the carcase of beef is disposed of more economically than upon the Scotch plan. The English plan affords better steaks, and better joints for roasting; but the Scotch plan gives a greater variety of pieces for boiling. The names of pieces in the Scotch plan, not found in the English, are:

the hough or hind leg
the nineholes or English buttock
the large and small runner taken from the rib and chuck pieces of the English plan
the shoulder-lyer the English shoulder, but cut differently
the spare-rib or fore-sye the sticking piece, &c


The Scotch also cut mutton differently.



viii.   Ox-tail

is much esteemed for purposes of soup; so also is the Cheek. The Tongue is highly esteemed. The Heart, stuffed with veal stuffing, roasted, and served hot, with red currant jelly as an accompaniment, is a palatable dish. When prepared in this manner it is sometimes called Smithfield Hare, on account of its flavour being something like that of roast hare.



ix.  Calves' Heads

are very useful for various dishes; so also are their Knuckles, Feet, Heart, &c

Contents / Index



29.  Relative Economy of the Joints

i.   The Round

is, in large families, one of the most profitable parts owing to its comparative freedom from bone: it is usually boiled, and is generally sold at the same price as the sirloin, and ribs. It is sometimes divided downwards, close to the bone; one side being known as the top side, and the other as the silver side. Either of these parts is as good roasted as boiled.



ii.   The Brisket

is always less in price than the roasting parts. It is not so economical a part as the round, having more bone with it, and more fat. Where there are children, very fat joints are not desirable, being often disagreeable to them, and sometimes prejudicial, especially if they have a dislike to fat. This joint also requires more cooking than many others; that is to say, it requires a double allowance of time to be given for simmering it; it will, when served, be hard and scarcely digestible if no more time be allowed to simmer it than that which is sufficient for other joints and meats. Joints cooked in a boiler or saucepan, should always be simmered, that is to say, boiled as slowly as possible. Meat boiled fast, or "at a gallop," as the phrase goes, is always tough and tasteless. The brisket is excellent when stewed; and when cooked fresh (i.e., unsalted) an excellent stock for soup may be extracted from it, and yet the meat will serve as well for dinner.



iii.   The Edge-bone, or Aitch-bone

is not considered to be a very economical joint, the bone being large in proportion to the meat; but the greater part of it, at least, is as good as that of any prime part. On account of the quantity of bone in it, it is sold at a cheaper rate than the best joints. It may be roasted or boiled.



iv.   The Rump

is the part of which the butcher makes great profit, by selling it in the form of steaks, but the whole of it may be purchased as a joint, and at the price of other prime parts. It may be turned to good account in producing many excellent dishes. If salted, it is simply boiled; if used unsalted, it is generally stewed.



v.   The Veiny Piece

is sold at a moderate price per pound; but, if hung for a day or two, it is very good and very profitable. Where there are a number of servants and children to have an early dinner, this part of beef will be found desirable.



vi.   The Leg and Shin

afford excellent stock for soup; and, if not reduced too much, the meat taken from the bones may be served as a stew with vegetables; or it may be seasoned, pounded with butter, and potted; or, chopped very fine, and seasoned with herbs, and bound together by egg and bread crumbs, it may be fried in balls, or in the form of large eggs, and served with a gravy made with a few spoonfuls of the soup.



vii.   Ox-cheek

makes excellent soup. The meat, when taken from the bones, may be served as a stew.



viii.   The Sirloin and the Ribs

are the roasting parts of beef, and these bear in all places the highest price. The more profitable of these two joints at a family table is the ribs. The bones, if removed from the beef before it is roasted, are useful in making stock for soup. When boned, the meat of the ribs is often rolled up on the shape of a small round or fillet, tied with string, and roasted; and this is the best way of using it, as it enables the carver to distribute equally the upper part of the meat with the fatter parts, at the lower end of the bones.

Contents / Index



30.  Food in Season

There is an old maxim, "A place for everything, and everything in its place," To which may be added another, "A season for everything, and everything in season."

[Fish, Poultry, &c, whose names are distinguished by Italics in each month's "Food in Season," are to be had in the highest perfection during the month.]

Contents / Index



31.  In Season in January

i.   Fish:
Barbel, brill, carp, cod, crabs, cray-fish, dabs, dace, eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon-trout, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.
ii.   Meat:
Beef, house-lamb, mutton, pork, veal, and doe venison.
iii.   Poultry and Game:
Capons, chickens, ducks, wild-ducks, fowls, geese, grouse, hares, larks, moor-game, partridges, pheasants, pigeons (tame), pullets, rabbits, snipes, turkeys (hen), widgeons, woodcocks.
iv.   Vegetables:
Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, kale (Scotch), leeks, lettuces, mint (dry), mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, Savoy cabbages, scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips.
v.   Forced Vegetables:
Asparagus, cucumbers, mushrooms, sea-kale.
vi.   Fruit:
Almonds. Apples: Golden pippin, golden russet, Kentish pippin, nonpareil, winter pearmain. Pears: Bergamot d'Hollande, Bon Chrétien, Chaumontel, Colmar, winter beurré. Grapes: English and foreign. Chestnuts, medlars, oranges, walnuts, filbert nuts.

Contents / Index


The Hypocrite Will Fast Seem More Holy.


32.  In Season in February

i.   Fish
Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabs, dace, eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sturgeon, tench, thornback, turbot, whiting.
ii.   Meat
Beef, house-lamb, mutton, pork, veal.
iii.   Poultry and Game
Capons, chickens, ducklings, geese, hares, partridges, pheasants, pigeons (tame and wild), rabbits (tame), snipes, turkeys, turkey poults, wild-ducks, woodcocks.
iv.   Vegetables
Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, leeks, lettuces, mint (dry), mushrooms, onions, parsnips, parsley, potatoes, radish, rape, rosemary, sage, salsify, Savoys, scorzonera, shalots, skirrets, sorrel, spinach, sprouts, tarragon, thyme, turnips, winter savoury.
v.   Forced Vegetables
Asparagus, cucumbers, mushrooms, sea-kale, &c
vi.   Fruit
Apples: Golden pippin, golden russet, Holland pippin, Kentish pippin, nonpareil, Wheeler's russet, winter pearmain. Chestnuts, oranges. Pears: Bergamot, winter Bon Chrétien, winter Russelet.

Contents / Index



33.  In Season in March

i.   Fish
Brill, carp, cockles, cod, conger-eels, crabs, dabs, dory, eels, flounders, ling, lobsters, mackerel, mullets, mussels, oysters, perch, pike, plaice, prawns, salmon, salmon-trout, shrimps, skate, smelts, soles, sturgeon, turbot, tench, and whiting.
ii.   Meat
Beef, house-lamb, mutton, pork, veal.
iii.   Poultry and Game
Capons, chickens, ducklings, fowls, geese, grouse, leverets, pigeons, rabbits, snipes, turkeys, woodcocks.
iv.   Vegetables
Artichokes (Jerusalem), beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), kale (sea and Scotch), lettuces, mint, mushrooms, mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, Savoys, shalots, sorrel, spinach, tarragon, thyme, turnips, turnip-tops.
v.   Forced Vegetables
Asparagus, French beans, cucumbers, and rhubarb.
vi.   Fruit
Apples: Golden russet, Holland pippin, Kentish pippin, nonpareil, Norfolk beefing, Wheeler's russet. Chestnuts, oranges. Pears: Bergamot, Chaumontel, winter Bon Chrétien. Forced: Strawberries.

Contents / Index



34.  In Season in April

i.   Fish
Brill, carp, chub, cockles, cod, conger-eels, crabs, dabs, dory, eels, floandeis, halibut, herrings, ling, lobsters, mackerel, mullets, mussels, oysters, perch, pike, prawns, plaice, salmon, shrimps, skate, smelts, soles, sturgeon, tench, trout, turbot, whiting.
ii.   Meat
Beef, grass-lamb, house-lamb, mutton, pork, veal.
iii.   Poultry and Game
Chickens, ducklings, fowls, geese, leverets, pigeons, pullets, rabbits, turkey poults, wood-pigeons.
iv.   Vegetables
Asparagus, broccoli, chervil, colewort, cucumbers, endive, fennel, herbs of all sorts, lettuce, onions, parsley, parsnips, peas, radishes, sea-kale, sorrel, spinach, small salad, tarragon, turnip-radishes, turnip-tops, and rhubarb.
vi.   Fruit
Apples: Golden russet, nonpareil, Wheeler's russet. Nuts, oranges. Pears: Bergamot, Bon Chrétien, Carmelite. Forced: Apricots, cherries, strawberries.

Contents / Index



35.  In Season in May

i.   Fish
Brill, carp, chub, cod, conger-eels, crab, cray-fish, dabs, dace, dory, eels, flounders, gurnets, haddock, halibut, herring, ling, lobsters, mackerel, mullet, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sturgeon, tench, trout, turbot, whiting.
ii.   Meat
Beef, grass-lamb, house-lamb, mutton, pork, veal.
iii.   Poultry and Game
Chickens, ducklings, fowls, geese, leverets, pigeons, pullets, rabbits; wood-pigeons.
iv.   Vegetables
Angelica, artichokes, asparagus, balm, kidney-beans, cabbage, carrots, cauliflowers, chervil, cucumbers, fennel, herbs of all sorts, lettuce, mint, onions, parsley, peas, new potatoes, radishes, rhubarb, salad of all sorts, sea-kale, sorrel, spinach, turnips.
vi.   Fruit
Apples: Golden russet, winter russet. May-duke cherries; currants; gooseberries; melons. Pears: L'amozette, winter-green. Forced: Apricots, peaches, strawberries.

Contents / Index



36.  In Season in June

i.   Fish
Carp, cod, conger-eels, crabs, cray-fish, dabs, dace, dory, eels, flounders, gurnets, haddocks, herrings, ling, lobsters, mackerel, mullet, perch, pike, plaice, prawns, salmon, salmon-trout, skate, smelts, soles, sturgeon, tench, trout, turbot, whitebait, whiting.
ii.   Meat
Beef, grass-lamb, house-lamb, mutton, pork, veal, buck venison.
iii.   Poultry and Game
Chickens, ducklings, fowls, geese, leverets, pigeons, plovers, pullets, rabbits, turkey poults, wheat-ears, wood-pigeons.
iv.   Vegetables
Angelica, artichokes, asparagus, beans (French, kidney, and Windsor), white beet, cabbage, carrots, cauliflowers, chervil, cucumbers, endive, herbs of all sorts, leeks, lettuce, onions, peas, potatoes, radishes, salad of all sorts, spinach, turnips, vegetable marrow.
v.   For Drying
Burnet, mint, tarragon, lemon thyme.
vi.   Fruit
Apples: Quarrenden, stone pippin, golden russet. Apricots. Cherries: May-duke, bigaroon, white-heart. Currants; gooseberries; melons. Pears: Winter-green. Strawberries. Forced: Grapes, nectarines, peaches, pines.

Contents / Index



37.  In Season in July

i.   Fish
Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabs, dace, dory, eels, flounders, gurnets, haddocks, herrings, ling, lobsters, mackerel, mullet, perch, pike, plaice, prawns, salmon, skate, soles, tench, thornback, trout.
ii.   Meat
Beef, grass-lamb, mutton, veal, buck venison.
iii.   Poultry and Game
Chickens, ducks, fowls, green geese, leverets, pigeons, plovers, rabbits, turkey poults, wheat-ears, wild pigeons, wild rabbits.
iv.   Vegetables
Artichokes, asparagus, balm, beans (French, kidney, scarlet, and Windsor), carrots, cauliflowers, celery, chervil, cucumbers, endive, herbs of all sorts, lettuces, mushrooms, peas, potatoes, radishes, salads of all sorts, salsify, scorzonera, sorrel, spinach, turnips.
v.   For Drying
Knotted marjoram, mushrooms, winter savoury.
vi.   For Pickling
French beans, red cabbage, cauliflowers, garlic, gherkins, nasturtiums, onions.
vii.   Fruit
Apples: Codlin, jennetting, Margaret, summer pearmain, summer pippin, quarrenden. Apricots, cherries (black-heart), currants, plums, greengages, gooseberries, melons, nectarines, peaches. Pears: Catherine, green-chisel, jargonelle. Pineapples, raspberries, strawberries.

Contents / Index



38.  In Season in August

i.   Fish
Barbel, brill, carp, cod, conger-eels, crabs, cray-fish, dabs, dace, eels, flounders, gurnets, haddocks, herrings, lobsters, mackerel, mullet, oysters, perch, pike, plaice, prawns, salmon, skate, tench, thornback, turbot, whiting.
ii.   Meat
Beef, grass-lamb, mutton, veal, buck venison.
iii.   Poultry and Game
Chickens, ducks, fowls, green geese, grouse (from 12th), leverets, pigeons, plovers, rabbits, turkeys, turkey poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.
iv.   Vegetables
Artichokes, beans (French, kidney, scarlet and Windsor), white beet, carrots, cauliflowers, celery, cucumbers, endive, pot-herbs of all sorts, leeks, lettuces, mushrooms, onions, peas, potatoes, radishes, salad of all sorts, salsify, scorzonera, shalots, spinach, turnips.
v.   For Drying
Basil, sage, thyme.
vi.   For Pickling
Red cabbage, capsicums, chilies, tomatoes, walnuts.
vii.   Fruit
Apples: Codlin, summer pearmain, summer pippin. Cherries, currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches. Pears: Jargonelle, summer, Bon Chrétien, Windsor. Plums, greengages, raspberries, Alpine strawberries.

Contents / Index


Without Economy None can be Rich.


39.  In Season in September

i.   Fish
Barbel, brill, carp, cockles, cod, conger-eels, crab, dace, eels, flounders, gurnets, haddocks, hake, herrings, lobsters, mullet, mussels, oysters, perch, pike, plaice, prawns, shrimps, soles, tench, thornback, turbot, whiting.
ii.   Meat
Beef, mutton, pork, veal, buck venison.
iii.   Poultry and Game
Chickens, ducks, fowls, green geese, grouse, hares, larks, leverets, partridges, pigeons, plovers, rabbits, teal, turkeys, turkey poults, wheat-ears, wild ducks, wild pigeons, wild rabbits.
iv.   Vegetables
Artichokes, Jerusalem artichokes, beans (French and scarlet), cabbages, carrots, cauliflowers, celery, cucumbers, endive, herbs of all sorts, leeks, lettuces, mushrooms, onions, parsnips, peas, potatoes, radishes, salad of all sorts, shalots, turnips.
v.   Fruit
Apples: Golden nob, pearmain, golden rennet. Cherries (Morella), damsons, figs, filberts. Grapes: Muscadine, Frontignac, red and black Hamburgh, Malmsey. Hazel nuts, walnuts, medlars, peaches. Pears: Bergamot, brown beurré. Pineapples, plums, quinces, strawberries, walnuts.

Contents / Index



40.  In Season in October

i.   Fish
Barbel, brill, turbot, carp, cockles, cod, conger-eels, crabs, dace, dory, eels, gudgeon, haddocks, hake, halibut, herrings, lobsters, mussels, oysters, perch, pike, prawns, salmon-trout, shrimps, smelts, soles, tench, thornback, whiting.
ii.   Meat
Beef, mutton, pork, veal, doe venison.
iii.   Poultry and Game
Chickens, dotterel, ducks, fowls, green geese, grouse, hares, larks, moor-game, partridges, pheasants, pigeons, rabbits, snipes, teal, turkey, wheat-ears, widgeon, wild ducks, wild pigeons, wild rabbits, woodcocks.
iv.   Vegetables
Artichokes, Jerusalem artichokes, broccoli, cabbages, cauliflowers, celery, coleworts, endive, herbs of all sorts, leeks, onions, parsnips, peas, potatoes, radishes, salad, Savoys, scorzonera, skirrets, shalots, spinach (winter), tomatoes, truffles, turnips.
v.   Fruit
Apples: Pearmain, golden pippin, golden rennet, royal russet. Black and white bullace, damsons, late figs, almonds, filberts, hazel nuts, walnuts, filberts. Grapes, medlars. Peaches: Old Newington, October. Pears: Bergamot, beurré, Chaumontel, Bon Chrétien, swan's-egg. Quinces, services, walnuts.

Contents / Index



41.  In Season in November

i.   Fish
Barbel, brill, turbot, carp, cockles, cod, crabs, dace, dory, eels, gudgeons, gurnets, haddocks, hake, halibut, herrings, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sprats, tench, thornback, turbot, whiting.
ii.   Meat
Beef, house-lamb, mutton, pork, veal, doe venison.
iii.   Poultry and Game
Chickens, dotterel, ducks, fowls, geese, grouse, hares, larks, partridges, pheasants, pigeons, rabbits, snipes, teal, turkey, wheat-ears, widgeon, wild ducks, wood-cocks.
iv.   Vegetables
Jerusalem artichokes, beet root, borecole, broccoli, cabbages, cardoons, carrots, celery, chervil, coleworts, endive, herbs of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, Savoys, scorzonera, skirrets, shalots, spinach, tomatoes, turnips.
vi.   Fruit
Almonds. Apples: Holland pippin, golden pippin, Kentish pippin, nonpareil, winter pearmain, Wheeler's russets. Bullace, chestnuts, hazel nuts, walnuts, filberts, grapes, medlars. Pears: Bergamot, Chaumontel, Bon Chrétien.

Contents / Index


With Economy, Few Need be Poor.


42.  In Season in December

i.   Fish
Barbel, brill, turbot, carp, cockles, cod, crabs, dab, dory, eels, gudgeon, gurnets, haddocks, bake, halibut, herrings, ling, lobsters, mackerel, mussels, oysters, perch, pike, plaice, ruffe, salmon, shrimps, skate, smelts, soles, sprats, sturgeon, tench, whitings.
ii.   Meat
Beef, house-lamb, mutton, pork, veal, doe venison.
iii.   Poultry and Game
Capons, chickens, ducks, fowls, geese, grouse, guinea-fowl, hares, larks, partridges, pea-fowl, pheasants, pigeons, rabbits, snipes, teal, turkeys, wheat-ears, widgeon, wild ducks, woodcocks.
iv.   Vegetables
Jerusalem artichokes, beet root, borecole, white and purple broccoli, cabbages, cardoons, carrots, celery, endive, herbs of all sorts, leeks, lettuces, onions, parsnips, potatoes, salad, Savoys, scorzonera, skirrets, shalots, spinach, truffles, turnips, forced asparagus.
v.   Fruit
Almonds. Apples: Golden pippin, nonpareil, winter pearmain, golden russet. Chestnuts, hazel nuts, walnuts, filberts, Almeria grapes, medlars, oranges. Pears: Bergamot, beurré d'hiver.

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43.  Drying Herbs

Fresh herbs are preferable to dried ones, but as they cannot always be obtained, it is most important to dry herbs at the proper seasons:

Basil is in a fit state for drying about the middle of August
Burnet in June, July, and August
Chervil in May, June, and July
Elder Flowers in May, June, and July
Knotted Marjoram during July
Lemon Thyme end of July and through August
Mint end of June and July
Orange Flowers May, June, and July
Parsley May, June, and July
Sage August and September
Summer Savoury end of July and August
Tarragon June, July, and August
Thyme end of July and August
Winter Savoury end of July and August


These herbs always at hand will be a great aid to the cook. Herbs should be gathered on a dry day; they should be immediately well cleansed, and dried by the heat of a stove or Dutch oven. The leaves should then be picked off, pounded and sifted, put into stoppered bottles, labelled, and put away for use. Those who are unable or may not care to take the trouble to dry herbs, can obtain them prepared for use in bottles at the green-grocer's.

Contents / Index


Do Good to your Enemy, that he may become Your Friend.


44.  Dr. Kitchiner's Rules for Marketing

The best rule for marketing is to pay ready money for everything, and to deal with the most respectable tradesmen in your neighbourhood. If you leave it to their integrity to supply you with a good article at the fair market price, you will be supplied with better provisions, and at as reasonable a rate as those bargain-hunters who trot "around, around, around about" a market till they are trapped to buy some unchewable old poultry, tough tup-mutton, stringy cow-beef, or stale fish, at a very little less than the price of prime and proper food. With savings like these they toddle home in triumph, cackling all the way, like a goose that has got ankle-deep into good luck. All the skill of the most accomplished cook will avail nothing unless she is furnished with prime provisions. The best way to procure these is to deal with shops of established character: you may appear to pay, perhaps, ten per cent. more than you would were you to deal with those who pretend to sell cheap, but you would be much more than in that proportion better served.

Every trade has its tricks and deceptions; those who follow them can deceive you if they please, and they are too apt to do so if you provoke the exercise of their over-reaching talent. Challenge them to a game at "Catch who can," by entirely relying on your own judgment, and you will soon find nothing but very long experience can make you equal to the combat of marketing to the utmost advantage. If you think a tradesman has imposed upon you, never use a second word, if the first will not do, nor drop the least hint of an imposition; the only method to induce him to make an abatement is the hope of future favours; pay the demand, and deal with the gentleman no more; but do not let him see that you are displeased, or as soon as you are out of sight your reputation will suffer as much as your pocket has. Before you go to market, look over your larder, and consider well what things are wanting—especially on a Saturday. No well-regulated family can suffer a disorderly caterer to be jumping in and out to make purchases on a Sunday morning. You will be enabled to manage much better if you will make out a bill of fare for the week on the Saturday before; for example, for a family of half a dozen:

Sunday Roast beef and pudding.
Monday Fowl, what was left of pudding fried, or warmed in the Dutch oven.
Tuesday Calf's head, apple pie.
Wednesday Leg of mutton.
Thursday Ditto broiled or hashed, and pancakes.
Friday Fish, pudding.
Saturday Fish, or eggs and bacon.


It is an excellent plan to have certain things on certain days. When your butcher or poulterer knows what you will want, he has a better chance of doing his best for you; and never think of ordering beef for roasting except for Sunday. When you order meat, poultry, or fish, tell the tradesman when you intend to dress it: he will then have it in his power to serve you with provision that will do him credit, which the finest meat, &c, in the world will never do, unless it has been kept a proper time to be ripe and tender.

(Kitchiner's Cook's Oracle 56th Thousand. 5s. Houlston & Sons.)

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45.  The Family Circle

Under this title a group of acquaintances in London once instituted and carried out a series of friendly parties. The following form of invitation, and the rules of the "Family Circle," will be found interesting, probably useful:

Will you do me the favour of meeting here, as a guest, on —— next, at seven precisely, a few friends who have kindly joined in an attempt to commence occasional pleasant and social parties, of which the spirit and intent will be better understood by the perusal of the few annexed remarks and rules from

Yours sincerely, ——

"They manage it better in France," is a remark to be often applied with reference to social life in England, and the writer fancies that the prevalence here of a few bad customs, easily changed, causes the disadvantageous difference between ourselves and our more courteous and agreeable neighbours.
  1. Worldly appearance; the phantom leading many to suppose that wealth is the standard of worth—in the minds of friends, a notion equally degrading to both parties.
  1. Overdress; causing unnecessary expense and waste of time.
  1. Expensive entertainments, as regards refreshments.
  1. Late hours.
The following brief rules are suggested, in a hope to show the way to a more constant, easy, and friendly intercourse amongst friends, the writer feeling convinced that society is equally beneficial and requisite—in fact, that mankind in seclusion, like the sword in the scabbard, often loses polish, and gradually rusts.
  1. That meetings be held in rotation at each member's house, for the enjoyment of conversation; music, grave and gay; dancing, gay only; and card-playing at limited stakes.
  1. That such meetings commence at seven and end about or after twelve, and that members and guests be requested to remember that punctuality has been called the politeness of kings.
  1. That as gentlemen are allowed for the whole season to appear, like the raven, in one suit, ladies are to have the like privilege; and that no lady be allowed to quiz or notice the habits of another lady; and that demi-toilette in dress be considered the better taste in the family circle; not that the writer wishes to raise or lower the proper standard of ladies' dress, which ought to be neither too high nor too low, but at a happy medium.
  1. That any lady infringing the last rule be liable to reproof by the oldest lady present at the meeting, if the oldest lady, like the oldest inhabitant, can be discovered.
  1. That every member or guest, be requested to bring with them their own vocal, instrumental, or dance music, and take it away with them, if possible, to avoid loss and confusion.
  1. That no member or guest, able to sing, play, or dance, refuse, unless excused by medical certificate; and that no cold or sore throat be allowed to last more than a week.
  1. That as every member or guest known to be able to sing, play, or dance, is bound to do so if requested, the performer (especially if timid) is to be kindly criticized and encouraged; it being a fact well known, that the greatest masters of an art are always the most lenient critics, from their deep knowledge of the feeling, intelligence, and perseverance required to at all approach perfection.
  1. That gentlemen present do pay every attention to ladies, especially visitors; but such attention is to be general, and not particular—for instance, no gentleman is to dance more than three times with one lady during the evening, except in the case of lovers, privileged to do odd things during their temporary lunacy, and also married couples, who are expected to dance together at least once during the evening, and oftener if they please.
  1. That to avoid unnecessary expense, the refreshments be limited to cold meat, sandwiches, bread, cheese, butter, vegetables, fruits, tea, coffee, negus, punch, malt liquors, &c, &c
  1. That all personal or face-to-face laudatory speeches (commonly called toasts, or, as may be, roasts) be for the future forbidden, without permission or inquiry, for reasons following:—That as the family circle includes bachelors and spinsters, and he, she, or they may be secretly engaged, it will be therefore cruel to excite hopes that may be disappointed; and that as some well-informed Benedick of long experience may after supper advise the bachelor to find the way to woman's heart—vice versa, some deep-feeling wife or widow, by "pity moven," may, perhaps, after supper advise the spinster the other way, which, in public, is an impropriety manifestly to be avoided.
  1. (suggested by a lady). That any lady, after supper, may (if she please) ask any gentleman apparently diffident, or requiring encouragement, to dance with her, and that no gentleman can of course refuse so kind a request.
  1. That no gentleman be expected to escort any lady home on foot beyond a distance of three miles, unless the gentleman be positive and the lady agreeable.
Rule the Last:  That as the foregoing remarks and rules are intended, in perfect good faith and spirit, to be considered general and not personal, no umbrage is to be taken, and the reader is to bear in mind the common and homely saying,—
"Always at trifles scorn to take offence,
It shows great pride and very little sense."
P.S.—To save trouble to both parties, this invitation be deemed accepted, without the necessity to reply, unless refused within twenty-four hours.

Contents / Index


As a Man Lives, so shall he Die.


46.  Evening Pastimes

Among the innocent recreations of the fireside, there are few more commendable and practicable than those afforded by what are severally termed Anagrams, Arithmorems, Single and Double Acrostics, Buried Cities, &c, Charades, Conundrums, Cryptographs, Enigmas, Logogriphs, Puzzles, Rebuses, Riddles, Transpositions, &c Of these there are such a variety, that they are suited to every capacity; and they present this additional attraction, that ingenuity may be exercised in the invention of them, as well as in their solution. Many persons who have become noted for their literary compositions may date the origin of their success to the time when they attempted the composition of a trifling enigma or charade.

Contents / Index



47.  Acrostics

The acrostic is a short poem in which the first letters of each line, read collectively, form a name, word, or sentence. The word comes from the Greek akros, extreme, and stichos, order or line. The acrostic was formerly in vogue for valentine and love verses. When employed as a riddle it is called a Rebus, which see.

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48.  Acrostics (Double)

This very fashionable riddle is a double Rebus, the initial and final letters of a word or words selected making two names or two words. The usual plan is to first suggest the foundation words, and then to describe the separate words, whose initials and finals furnish the answer to the question. Thus:
A Party to charm the young and erratic—
But likely to frighten the old and rheumatic.
  1. The carriage in which the fair visitants came:
  2. A very old tribe with a very old name;
  3. A brave Prince of Wales free from scandal or shame.
The answer is Picnic.
1.     P Phaeton N
2.     I Iceni I
3.     C Caradoc C
Sometimes the Double Acrostic is in prose, as in this brief example:
A Briton supports his wig, his grand-mother, his comfort, and his country-women.

The answer is, Beef—Beer:

Bob, Eve, Ease, Fair.

Contents / Index



49.   Acrostics (Triple)

are formed on the same plan, three names being indicated by the initial, central, and final letters of the selected words.

Contents / Index



50.  Anagrams

are formed by the transposition of the letters of words or sentences, or names of persons, so as to produce a word, sentence, or verse, of pertinent or of widely different meaning. They are very difficult to discover, but are exceedingly striking when good. The following are some of the most remarkable:

Words Transpositions
Astronomers No more stars
Catalogues Got as a clue
Elegant Neat leg
Impatient Tim in a pet
Immediately I met my Delia
Masquerade Queer as mad
Matrimony Into my arm
Melodrama Made moral
Midshipman Mind his map
Old England Golden land
Parishioners I hire parsons
Parliament Partial men
Penitentiary Nay I repeat it
Presbyterian Best in prayer
Radical Reform Rare mad frolic
Revolution To love ruin
Sir Robert Peel Terrible poser
Sweetheart There we sat
Telegraphs Great help

Contents / Index



51.  Arithmorems

This class of riddle is of recent introduction. The Arithmorem is made by substituting figures in a part of the word indicated, for Roman numerals. The nature of the riddle—from the Greek arithmos, number, and the Latin remanere, back again—will be easily seen from the following example, which is a double Arithmorem:

H 51 and a tub —— a fine large fish
A 100 and gore —— a sprightly movement in music
R 5 and be —— a part of speech
U 551 and as and —— a Spanish province
To 201 and ran —— a stupefying drug
R 102 and nt —— an acid
OU 250 and pap —— a Mexican town


The answer is Havanna—Tobacco.

Halibut, Allegro, Verb, Andalusia, Narcotic, Nitric, Acapulco.

Contents / Index



52.  Charades

are compositions, poetical or otherwise, founded upon words, each syllable of which constitutes a noun, the whole of each word constituting another noun of a somewhat different meaning from those supplied by its separate syllables. Words which fully answer these conditions are the best for the purposes of charades; though many other words are employed. In writing, the first syllable is termed "My first," the second syllable "My second," and the complete word "My whole." The following is an example of a Poetical Charade:
The breath of the morning is sweet;
The earth is bespangled with flowers,
And buds in a countless array
Have ope'd at the touch of the showers.
The birds, whose glad voices are ever
A music delightful to hear,
Seem to welcome the joy of the morning,
As the hour of the bridal draws near.
What is that which now steals on my first,
Like a sound from the dreamland of love,
And seems wand'ring the valleys among,
That they may the nuptials approve?
'Tis a sound which my second explains,
And it comes from a sacred abode,
And it merrily trills as the villagers throng
To greet the fair bride on her road.
How meek is her dress, how befitting a bride
So beautiful, spotless, and pure!
When she weareth my second, oh, long may it be
Ere her heart shall a sorrow endure.
See the glittering gem that shines forth from her hair—
'Tis my whole, which a good father gave;
Twas worn by her mother with honour before—
But she sleeps in peace in her grave.
Twas her earnest request, as she bade them adieu,
That when her dear daughter the altar drew near,
She should wear the same gem that her mother had worn
When she as a bride full of promise stood there.
The answer is Ear-ring. The bells ring, the sound steals upon the ear, and the bride wears an ear ring. Charades may be sentimental or humorous, in poetry or prose; they may also be acted, in which manner they afford considerable amusement.

Contents / Index



53.  Charades (Acted)

A drawing room with folded doors is the best for the purpose. Various household appliances are employed to fit up something like a stage, and to supply the fitting scenes. Characters dressed in costumes made up of handkerchiefs, coats, shawls, table-covers, &c, come on and perform an extempore play, founded upon the parts of a word, and its whole, as indicated already. For instance, the events explained in the poem given might be acted—glasses might be rung for bells—something might be said in the course of the dialogues about the sound of the bells being delightful to the ear; there might be a dance of the villagers, in which a ring might be formed; a wedding might be performed, and so on: but for acting charades there are many better words, because Ear-ring could with difficulty be represented without at once betraying the meaning. There is a little work entitled "Philosophy and Mirth united by Pen and Pencil," and another work, "Our Charades; and How we Played Them,"1 by Jean Francis, which supply a large number of these Charades. But the following is the most extensive list of words ever published upon which Charades may be founded:



Footnote 1:  "Philosophy and Mirth, united by Pen and Pencil," One Shilling.

"Our Charades; and How we played Them," by Jean Francis, One Shilling.

Both published by Houlston and Sons, Paternoster Square, London, EC.
return

Contents / Index


A Fool's Bolt Is Soon Shot.


54.  Words which may be converted into Acting or Written Charades

A B C D E F G H I J
Aid-less Ba-boon Cab-in Dark-some Ear-ring False-hood Gain-say Had-dock Ill-nature Jac(k)o-bite
Air-pump Back-bite Can-did Day-break Earth-quake Fan-atic Gang-way Hail-stone Ill-usage Joy-ful
Ale-house Back-slide Can-ton Death-watch Ear-wig Fare-well Glow-worm Hail-storm In-action Joy-less
Ann-ounce Bag-gage Care-ful Dog-ma Far-thing Glut-ton Half-penny In-born Justice-ship
Arch-angel Bag-pipe Car-pet Don-key K Fear-less God-child Ham-let In-crease
Arm-let Bag-dad Car-rot Drink-able Key-stone Fee-ling God-daughter Ham-mock In-justice L
Art-less Bail-able Cart-ridge Drug-get Kid-nap Field-farm God-father Hand-cuff Ink-ling Lace-man
Ass-ail Bale-ful Chair-man Duck-ling King-craft Fire-lock God-like Hang-man In-land Lady-bird
Band-age Chamber-maid King-fisher Fire-man God-mother Hap-pen In-mate Lady-ship
M Band-box Cheer-ful N Kins-man Fire-pan God-son Hard-ship In-no-cent Lamp-black
Ma-caw Bane-ful Cheer-less Name-sake Kit-ten Fire-ship Gold-finch Hard-ware In-sane Land-lady
Mad-cap Bar-bed Christ-mas Nan-keen Knight-hood Fire-work Gold-smith Harts-horn In-spirit Land-lord
Mad-house Bar-gain Church-yard Nap-kin Know-ledge Fir-kin Goose-berry Head-land In-tent Land-mark
Mad-man Bar-rack Clans-men Neck-cloth Fish-hook Grand-father Hard-ship Inter-meddle Land-scape
Mag-pie Bar-row Clerk-ship Neck-lace O Flag-rant Grate-ful Hard-ware Inter-sect Land-tax
Main-mast Bat-ten Cob-web Nest-ling Oak-apple Flip-pant Grave-stone Harts-horn Inter-view Lap-dog
Main-sail Beard-less Cock-pit News-paper Oat-cake Flood-gate Green-finch Head-land In-valid Lap-pet
Main-spring Bid-den Cod-ling Nick-name Oat-meal Fond-ling Grey-hound Head-less In-vent Laud-able
Mam-moth Bird-lime Coin-age Night-cap Off-end Foot-ball Grim-ace Head-long In-vest Law-giver
Man-age Birth-right Con-fined Night-gown Oil-man Foot-man Grind-stone Head-stone In-ward Law-suit
Man-date Black-guard Con-firm Night-mare O-men Foot-pad Ground-plot Head-strong Ire-ful Lay-man
Marks-man Blame-less Con-form Night-watch On-set Foot-step Ground-sell Hear-say Iron-mould Leap-frog
Mar-row Block-head Con-tent Nine-fold O-pen Foot-stool Guard-ship Heart-less I-sing-lass Leap-year
Mass-acre Boat-man Con-test Noon-tide O-pinion For-age Gun-powder Heart-sick Lee-ward
Match-less Boot-jack Con-tract North-star Our-selves For-bear Heart-string P Life-guard
May-game Book-worm Con-verse North-ward Out-act For-bid Q Hedge-hog Pack-age Like-wise
Meat-man Bound-less Cork-screw Not-able Out-bid Found-ling Quad-rant Heir-less Pack-cloth Live-long
Mis-chance Bow-ling Count-less Not-ice Out-brave Fox-glove Quench-less Heir-loom Pad-dock Load-stone
Mis-chief Brace-let Court-ship No-where Out-brazen Free-hold Quick-lime Hell-hound Pad-lock Log-book
Mis-count Brain-less Crab-bed Nut-gall Out-cast Free-stone Quick-sand Hell-kite Pain-ful Log-wood
Mis-deed Break-fast Cross-bow Nut-meg Out-cry Fret-work Quick-set Hence-forth Pain-less Loop-hole
Mis-judge Breath-less Cur-tail Out-do Fri-day Quick-silver Hen-roost Pal-ace Lord-ship
Mis-quote Brick-bat Cur-tail R Out-grow Friend-ship Herb-age Pal-ate Love-sick
Monks-hood Brick-dust Rain-bow Out-law Frost-bite S Herds-man Pal-let Low-land
Moon-beam Bride-cake T Ram-part Out-line Fur-long Safe-guard Her-self Pan-cake Luck-less
Moon-light Bride-groom Tar-get Ran-sack Out-live Sal-low Hid-den Pan-tiler Luke-warm
Muf-fin Broad-cloth Tar-tar Rap-a-city Out-march U Sand-stone High-land Pa-pa
Broad-side Taw-dry Rasp-berry Out-rage Up-braid Sat-in High-way Pa-pal V
W Broad-sword Tax-able Rattle-snake Out-ride Up-hill Sat-ire Hind-most Par-able Vain-glory
Wag-on Brow-beat Tea-cup Red-breast Out-run Up-hold Sauce-box Hoar-frost Pa-rent Van-guard
Wag-tail Brown-stone Teem-ful Red-den Out-sail Up-land Sauce-pan Hob-goblin Pa-ring Vault-age
Wain-scot Bug-bear Teem-less Rid-dance Out-sell Up-ride Saw-dust Hogs-head Par-snip
Waist-coat Bull-dog Tell-tale Ring-leader Out-shine Up-right Saw-pit Home-bred Par-son Y
Wake-ful Bump-kin Ten-able Ring-let Out-side Up-roar Scare-crow Honey-bag Par-took Year-ling
Wal-nut Buoy-ant Ten-a-city Ring-tail Out-sit Up-shot Scarf-skin Honey-comb Part-ridge Youth-ful
Wan-ton But-ton Ten-ant Ring-worm Out-sleep Up-start Scar-let Honey-moon Pass-able
Ward-mate Ten-dance Rolling-pin Out-spread Up-ward School-fellow Honey-suckle Pass-over S continued
Ward-robe O continued Ten-don Rose-water Out-stare Use-less School-master Hood-wink Pas-time Ship-wreck
Ward-ship Over-plus Ten-dril Rot-ten Out-stretch School-mistress Horse-back Patch-work Shirt-less
Ware-house Over-poise Ten-or Round-about Out-talk P continued Scot-free Horse-shoe Pa-tent Shoe-string
War-fare Over-power Thank-ful Round-house Out-vie Port-hole Screech-owl Host-age Path-way Shoe-waker
War-like Over-press Thank-less Run-a-gate Out-ward Post-age Scul-lion Hot-bed Pat-ten Shop-board
War-rant Over-rack Them-selves Rush-light Out-weigh Post-chaise Sea-born Hot-house Peace-able Shop-keeper
Wash-ball Over-rate Thence-forth Out-wit Post-date Sea-calf Hot-spur Pea-cock Shop-man
Waste-ful Over-reach There-after W continued Out-work Post-house Sea-coal Hounds-ditch Pear-led Shore-less
Watch-ful Over-right There-at Whit-low Out-worn Post-man Sea-faring Hour-glass Peer-age Short-hand
Watch-man Over-ripen There-by Whit-sun-tide Over-act Post-office Sea-girt House-hold Peer-less Short-lived
Watch-word Over-roast There-fore Who-ever Over-awe Pot-ash Sea-gull House-maid Pen-knife Short-sighted
Water-course Over-rule There-from Whole-sale Over-bear Pot-hook Sea-maid House-wife Pen-man Shot-free
Water-fall Over-run There-in Whole-some Over-board Pound-age Sea-man Hum-drum Pen-man-ship Shoulder-belt
Water-fowl Over-see There-on Wild-fire Over-boil Prim-rose Seam-less Hump-back Penny-worth Shrove-tide
Water-man Over-seer There-to Wil-low Over-burden Prior-ship Seam-stress Hurri-cane Per-jury Side-board
Water-mark Over-set There-with Wind-lass Over-cast Prop-a-gate Sea-nymph Pert-in-a-city Side-long
Water-mill Over-shade Thick-set Wind-mill Over-charge Punch-bowl Sea-piece S continued Pick-lock Side-saddle
Water-work Over-shadow Thought-ful Wind-pipe Over-cloud Sea-port Sod-den Pick-pocket Side-ways
Way-lay Over-shoe Thought-less Win-now Over-come S continued Sea-sick Sol-ace Pie-bald Sight-less
Way-ward Over-shoot Thread-bare Win-some Over-court Star-board Sea-son So-lo Pike-staff Silk-weaver
Weather-cock Over-sight Three-fold Wise-acre Over-do Star-gazer Sea-ward Sol-vent Pill-age Silk-worm
Weather-glass Over-size Three-score Wit-less Over-due Star-less Second-hand Some-body Pin-cushion Silver-smith
Weather-wise Over-sleep Thresh-old Wolf-dog Over-eye Star-light Seed-cake Some-how Pine-apple Sin-less
Web-bed Over-spread Through-out Wood-cock Over-feed Star-like Seed-ling Some-time Pip-kin Six-fold
Web-foot Over-stock Thunder-bolt Wood-land Over-flow Star-ling Seed-pearl Some-what Pitch-fork Skim-milk
Wed-lock Over-strain Thunder-struck Wood-lark Over-grown States-man Seed-time Some-where Pit-men Skip-jack
Week-day Over-sway Till-age Wood-man Over-head Stead-fast Seers-man Song-stress Plain-tiff Sky-lark
Wel-come Over-swell Tip-pet Wood-note Over-hear Steel-yard Sex-tile Son-net Play-fellow Sky-light
Wel-fare Over-take Tip-staff Wood-nymph Over-heard Steer-age Sex-ton Southern-wood Play-house Slap-dash
Well-born Over-throw Tire-some Work-house Over-joy Step-dame Shame-less Span-king Play-mate Sleeve-less
Well-bred Over-took Title-page Work-man Over-lade Step-daughter Sham-rock Spare-rib Play-wright Slip-board
Wheel-wright Over-value Toad-stool Work-shop Over-lay Step-father Shape-less Spar-row Plough-man Slip-shod
Where-at Over-work Toil-some Worm-wood Over-leap Step-mother Sharp-set Speak-able Plough-share Slip-slop
Where-by Ox-gall Tom-boy Wrath-ful Over-load Steward-ship Sheep-cot Speech-less Pole-cat Slope-wise
Whet-stone Ox-lip Tooth-ache Wrath-less Over-look Stiff-neck Sheep-shearing Spite-ful Pol-lute Slow-worm
Whip-cord Top-knot Wrist-band Over-mast Still-born Sheep-walk Sports-man Pop-gun Snip-pet
Whip-hand S cont. Top-most Writ-ten Over-match Stock-jobber Sheet-anchor Spot-less Pop-in-jay Snip-snap
Whirl-pool Stow-age Top-sail Over-pass Stone-fruit Shell-fish Spring-halt Port-age Snow-ball
Whirl-wind Strata-gem Touch-stone S cont. Over-pay Store-fruit Shift-less Spruce-beer Port-hole Snow-drop
White-wash Straw-berry Touch-wood Stream-let Over-peer Store-house Ship-board Stair-case Post-age Snuff-box
Sun-dry Towns-man Strip-ling Sup-position seven Sweet-william
Sun-flower Toy-shop Sum-mary T cont. Sup-press T cont. Sweet-willow
Sun-less Track-less Summer-house Trod-den Swans-down Twelfth-night Swine-herd
Sup-plant Trap-door Summer-set Turn-pike Sweep-stake Twelfth-tide Swords-man
Sup-pliant Tre-foil Sun-beam Turn-spit Sweet-bread Two-fold
Sup-port Trip-let Sun-burnt Turn-stile Sweet-briar Two-pence
Sup-port-able Trip-thong Sun-day Tutor-age Sweet-heart

Contents / Index


A Liar Should Have a Good Memory.


55.  Chronograms or Chrono-graphs

are riddles in which the letters of the Roman notation in a sentence or series of words are so arranged as to make up a date. The following is a good example:
My Day Closed Is In Immortality.
The initials MDCIII. give 1603, the year of Queen Elizabeth's death. Sometimes the Chronogram is employed to express a date on coins or medals; but oftener it is simply used as a riddle:
A poet who in blindness wrote; another lived in Charles's reign; a third called the father of English verse; a Spanish dramatist; the scolding wife of Socrates; and the Prince of Latin poets,—their initials give the year of the Great Plague—MDCLXV.—1665: Milton, Dryden, Chaucer, Lope-de-Vega, Xantippe, Virgil.
The word comes from Chronos, time, and gramma, a letter.

Contents / Index


Begin Well and End Better.


56.  Conundrums

These are simple catches, in which the sense is playfully cheated, and are generally founded upon words capable of double meaning. The following are examples:
Where did Charles the First's executioner dine, and what did he
take?
He took a chop at the King's Head.

When is a plant to be dreaded more than a mad dog?
When it's madder.

What is majesty stripped of its externals?
It is a jest.
[The m and the y, externals, are taken away.]

Why is hot bread like a caterpillar?
Because it's the grub that makes the butter fly.

Why did the accession of Victoria throw a greater damp over England than the death of King William?
Because the King was missed (mist) while the Queen was
reigning (raining).

Why should a gouty man make his will?
To have his legatees (leg at ease).

Why are bankrupts more to be pitied than idiots?
Because bankrupts are broken, while idiots are only cracked.

Why is the treadmill like a true convert?
Because it's turning is the result of conviction.

When may a nobleman's property be said to be all feathers?
When his estates are all entails (hen-tails).

Contents / Index


Every Man Knows Where His Own Shoe Pinches.


57.  Cryptography, or secret writing

from the Greek cryptos, a secret, and graphein, to write—has been largely employed in state despatches, commercial correspondence, love epistles, and riddles. The telegraphic codes employed in the transmission of news by electric wire, partakes somewhat of the cryptographic character, the writer employing certain words or figures, the key to which is in the possession of his correspondent. The single-word despatch sent by Napier to the Government of India, was a sort of cryptographic conundrum—Peccavi, I have sinned (Scinde); and in the agony column of the Times there commonly appear paragraphs which look puzzling enough until we discover the key-letter or figure. Various and singular have been the devices adopted—as, for instance, the writing in the perforations of a card especially prepared, so as only to allow the real words of the message to be separated from the mass of writing by means of a duplicate card with similar perforations; the old Greek mode of writing on the edges of a strip of paper wound round a stick in a certain direction, and the substitution of figures or signs for letters or words. Where one letter is always made to stand for another, the secret of a cryptograph is soon discovered, but when, as in the following example, the same letter does not invariably correspond to the letter for which it is a substitute, the difficulty of deciphering the cryptograph is manifestly increased:
Ohs ya h sych, oayarsa rr loucys syms
Osrh srore rrhmu h smsmsmah emshyr snms.
The translation of this can be made only by the possessor of the key.
a b c d e f g h i j k l m n o p q r s t u v w x y z
h u s h m o n e y b y c h a r l e s h r o s s e s q
"Hush Money, by Charles H. Ross, Esq."—twenty-six letters which, when applied to the cryptograph, will give a couplet from Parnell's "Hermit":
"Far in a wild, unknown to public view,
From youth to age a reverend hermit grew."
The employment of figures and signs for letters is the most usual form of the cryptograph. From the following jumble we get a portion of Hamlet's address to the Ghost:

cryptography example

it is easy to write and not very hard to read the entire speech. The whole theory of the cryptogram is that each correspondent possesses the key to the secret. To confound an outside inquirer the key is often varied. A good plan is to take a line from any ordinary book and substitute the first twenty-six of its letters for those of the alphabet. In your next cryptogram you take the letters from another page or another book. It is not necessary to give an example. Enough will be seen from what we have written to instruct an intelligent inquirer.

Contents / Index



58.   Decapitations and Curtailments

are riddles somewhat of the nature of the Logogriph, which see. In the first, the omission of the successive initials produces new words, as—Prelate, Relate, Elate, Late, Ate. In the curtailment the last letter of the word is taken away with a similar result, as—Patent, Paten, Pate, Pat, Pa. Of like kind are the riddles known as varia