2425 Tonic Pills THE STEAM FROM A KETTLE SUGGESTED THE STEAM ENGINE. Tea, Adulterated. XXV Have? we Teeth Carious, and the Breath... 1312 Teeth, Wash for Beautifying 144 Teething, General Treat- Children 391 1005 2675 2132 2083 for 170 Cold 2166 ences in 2642 of. 941 1348 Turpentine Enema Indolent, Vegetables, To Give Good Colour to ..... 640 Vegetables, To Refresh 631 Vegetables, To Wash 633 919 Vegetables, Unripe ... 629 2270 Ointment for 981 Veil, To Wash a Lace ... 344 2307 1286 555 2744 966 941 by 2775 203 To Let, or To Be Let?... 1450 Tomata Sauce Venison, To Choose Good 18 Ventilation, Hint upon. 203 Verbs and Nouns, List of 1608 Verdigris, Poisoning by.. 2267 Verditer, Poisoning by... 2267 ....... 2758 Unfermented Bread...... 2077 Vermicelli Soup 2432 2510 Unfermented Cakes...... 459 Vermilion, Poisoning by 2268 ...... 2629 Urns, &c., Cleaning...... 455 Vermin, Cause of, and Use 883 Stimulant Valerian, Uses of......... 2702 Vinegar, to Make Good.. 3018 999 Valse à Deux Temps 1705 Vingt-un, Card Game... 2129 155 Vapour Baths ....................... 2455 Viper, Bite of 2286 Tongues, Carving Tonic and Mixture Tonic Aperient ....... ... xxvi IF NONE ENDEAVOURED, THERE WOULD BE AN END TO DISCOVERY. 278 Wedding Rings, Origin of 453 White Vitriol, Uses of... 2722 Visits, Etiquette of...... Walking, Caution Warmth, Apply to the 2924 2811 2915 2953 WeddingBreakfast, Hints 2273 Upon 2923 2698 Wedding Cakes, to Make 2930 Wedding Cards, Hints Upon Wedding Day, Arrangements of 68 Wedding Dress, Hints 2019 Upon 819 Wedding Party-Order 2158 of Going to Church... 2916 2334 Wedding Party-Order of Returning from Church 2922 2925 2926 1315 White Mice, Manage Warts, Cure by Caustic.. 385 2775 ment of.. Wedgware Mortars, Caution Wedgewood Ware, Defective 3011 know if it be Hot? Why does Water Roll on Hot Iron ? 293 ... 292 654 Were, or Was? 203 What became of his Will? What is Rain ?.. 899 What is the Cause of 3019 Snow? Why does an Old Sauce 298 Was, or Were? Was, or Were? pan Boil Quicker than a New One ?........... Why are Dinner Covers made of Bright Metal? 1998 Why should a Meat Cover be made Bright ?1999 Why should Silver Meat Covers not be Chased? 2000 Why should the Front and Lid of a Saucepan be Bright? 1996 Why do Candles "Spirt ?" 291 Why do Lamps Smoke . 2003 Why does a Lamp Smoke when the Wick is Cut Why does a Lamp-Glass Diminish the Smoke? 2005 1995 2004 1367 Wax out of Cloth 259 Water, to Soften Hard... 1931 Wax, Modelling in 564 Which, or Who?......... 504 Whist, Rules of 1356 2082 2083 ............ 2282 Why are Wools and Furs ...... Used in Winter? Why do not Wools and Furs give Heat?..... Why would the Heat of the Body Escape if not for Wools and Furs? . What is the Use of March Winds? Why are March Winds Dry? Why is it said that "March comes in like a Lion ?" Why does "March go out like a Lamb ?"... Why is it said that "March Flowers make no Summer Bowers ?" Why is it said that "A Dry March never bags Bread ?" Why is "A Bushel of Dust worth a King's Ransom ?" Why does Snow Protect Vegetables from Cold? Why does "God give Snow like Wool ?"... Why is it said that Why do Rain Drops vary in Size ? 302 Why is it said that "A What is the Cause of Sleet? Wood, Staining Purple. Wood, Staining Red...... 315 Wood, Staining Yellow.. Wood, Staining as Rosewood Wool, Dyeing Blue 318 300 194 Wow-Wow Sauce ......... 2544 192 Wounds, Treatment of... 2245 198 Wounds, Flabby, Lotion for 968 Writing, Errors in ....... 1663 26 Writing for the Press 1850 1944 Writing, Points Used in. 1647 1939 Yeast, Home-made ... 2160 375 Yeast, To Make 376 Yeast, To Make 396 2648 377 Yeast, Receipt of Thirty Years' Standing 3014 378 Yellow Lotion 971 Yolk of Egg Beaten 380 Yorkshire Dialect ..... 2138 1336 Wool, Dyeing Brown Wool, Dyeing Drab...... Wool, Dyeing Green.... 299 Wool, Dyeing Orange 833 Wool, Dyeing Red 1151 Wool, Dyeing Yellow Woollen Clothes, Washing Wife, How to Treat her TABLE, SHOWING THE CONTENTS OF THE SEPARATE NUMBERS OF "ENQUIRE WITHIN." Paragraphs 1 to 161 Paragraphs 162 to 278 Paragraphs 279 to 473 Paragraphs 474 to 863 Paragraphs 864 to 1322 Paragraphs 1323 to 1850 Paragraphs 1851 to 2100 Paragraphs 2101 to 2248 Paragraphs 2249 to 2456 Paragraphs 2457 to 2762 Paragraphs 2762 to 3031 are contained in No. I. are contained in No. II. are contained in No. III. are contained in No. IV. are contained in No. V. are contained in No. VI. are contained in No. VII. are contained in No. VIII. are contained in No. IX. are contained in No. X. are contained in No. XI. THE INDEX AND PREFATORY MATTER occupy No. XII. (Nos. 11 and 12 are issued together as a Double Number.) By the aid of the above Table, persons having the numbers of "ENQUIRE WITHIN," unbound, can easily refer to the contents; or persons wishing to disseminate special information upon the subjects treated of in those numbers, may at all times obtain them separately, if they desire to do so. ENQUIRE WITHIN UPON BIB EVERYTHING. freshness, and the shortness of time since it was caught; for no method can completely preserve the delicate flavour it 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 quite fresh, is not quite equal to Thames salmon. 1. CHOICE OF ARTICLES OF | cellence of this fish depends upon its FOOD. Nothing is more important in the affairs of housekeeping than the choice of wholesome food. We have been amused by a 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 mackarel, and one smelt!" Those who envy him his bargain need not care about the following rules; but to others they will be valuable : 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 criterion of fresh mackerel, as they are of all other fish. (See 65.) 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 fish is also a mark of being fresh and good. 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. 6. HERRINGS can only be eaten when very fresh, and, like mackerel, will not remain good many hours after they are caught. FISH.-The re 7. FRESH-WATER marks as to firmness and clear fresh eyes apply to this variety of fish, of which there are carp, tench, pike, perch, &c. 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.' 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 5. SALMON.-The flavour and ex- fresh. B !/AOc2 |