| £ | s. | d. | |
| Malt, one quarter | 2 | 10 | 0 |
| Hops, eight pounds | 0 | 10 | 0 |
| Colouring, ditto | 0 | 4 | 0 |
| Spanish liquorice, 8oz. | 0 | 0 | 8 |
| Treacle, ten pounds | 0 | 3 | 4 |
| ———— | |||
| 3 | 8 | 0 | |
| ———— | |||
| Ten barrels bought at the brewery at 16s. | 8 | 0 | 0 |
| Ten barrels brewed at home | 3 | 8 | 0 |
| ———— | |||
| Clear gain | 4 | 12 | 0 |
| ———— | |||
Liquorice root and other flavouring substances may be added: what are here inserted are only the general requisites.—Another way of making a cheap and wholesome table beer, is to dissolve four pounds of coarse sugar in ten gallons of water. Then put in three ounces of hops, boil the whole for three quarters of an hour, and let it work as usual. It should be kept a week or ten days before it is tapped, and it will improve daily afterwards, if not kept too long. Or for a still smaller quantity, put a pound of treacle to eight quarts of boiling water: add two bay leaves, and a quarter of an ounce of powdered ginger. Boil the whole for fifteen minutes, then let it cool, and work it with yeast.
TAINTED MEAT. When the weather is so hot that meat will scarcely keep from day to day, wrapping it in a thin cloth dipped in vinegar, and not wrung very dry, will help to keep it from being tainted. Or rubbing the meat with black pepper will preserve it, and let it be hung up as usual. It is much better however, that meat should not be kept so long as to risk its being tainted.
TAN GLOVES. To dye gloves to look like York tan or Limerick, put some saffron into a pint of water boiling hot, and let it infuse all night. Next morning wet the leather over with a brush, but take care that the tops of the gloves be sewn close, to prevent the colour from getting in.
TANSEY. To make a tansey, beat up seven eggs, yolks and whites separately. Add a pint of cream, nearly the same of spinach juice, and a little tansey juice, gained by pounding it in a stone mortar; a quarter of a pound of Naples biscuit, a glass of white wine, and a little sugar and nutmeg. Set all in a saucepan, just to thicken, over the fire; then put it into a dish, lined with paste to turn out, and bake it.—Another. Beat ten eggs very well with a little salt, half a pound of loaf sugar pounded, half a pint of spinach juice, and a spoonful of the juice of tansey; mix them well together, and strain it to a quart of cream; grate in half a pound of Naples biscuits, and a nutmeg; add a quarter of a pound of Jordan almonds blanched and beat fine, with a little rose water, and mix all well together; put it into a stewpan, with a piece of butter the bigness of a golden pippin. Set it over a slow charcoal fire; keep it stirring till it is hardened; then butter a dish very well, that will just hold it: put in the tansey, bake it in a moderate oven, taking care that it is not scorched. When it comes home, turn it upon a pie plate, cut Seville oranges in small quarters, and lay round it, and on the tansey, citron, and orange peel cut thin, with double refined sugar laid in little heaps between. If you have not Naples biscuits, grate seven ounces of the finest stale bread you have.—A boiled tansey. Cut the crumb of a stale penny loaf thin, pour over as much hot cream as will wet it, and cover it over till cold; then beat and strain six eggs to it, a little lemon peel shred fine, a little grated nutmeg, and salt; green it as you did the baked tansey, and sweeten it to your taste; stir all very well together, butter a bason, that will hold it, butter also a cloth to lay over the top, tie it tight, and boil it an hour and quarter; turn it into a dish, and garnish with Seville orange; stick candied orange cut thin on the top.
TANSEY PUDDING. Grate four ounces of bread, blanch two ounces of sweet almonds, and beat them fine in a marble mortar, with orange-flower water. Mix these, and four ounces of fine powdered sugar with the bread. Add five eggs, a little salt, a pint of cream, a grated nutmeg, half a pint of spinach juice expressed from the leaves, beaten in a marble mortar, and strained through a cloth, and two or three spoonfuls of tansey juice beaten out and strained in the same manner. Stir the whole together, and put it into a saucepan with a small piece of butter. Set it over the fire till it thickens, stirring it all the time, but do not let it boil. When done, cool it in a basin, then pour it into a dish well buttered, and bake it half an hour. Turn it out of the dish before it is sent to table, sift some fine sugar over it, and lay a Seville orange round it cut in pieces, and squeeze the juice upon it.
TAPIOCA JELLY. Choose the largest sort, pour on cold water to wash in two or three times, and then soak it in fresh water five or six times. Simmer it in the same until it become quite clear, with a bit of lemon peel. Then add lemon juice, wine, and sugar.
TAPIOCA PUDDING. Wash six spoonfuls of the large kind of tapioca, and stew it gently in a quart of milk till it is pretty thick. Let it stand uncovered to cool. Add two eggs well beaten with some salt, and sugar to the taste. Bake it with a crust round the edge of a dish, in a moderate oven, for an hour.
TAR WATER. Pour a gallon of cold water on a quart of tar, and stir and mix them thoroughly with a ladle or flat stick, for the space of three or four minutes; after which the vessel must stand forty-eight hours, that the tar may have time to subside; when the clear water is to be poured off, and kept for use, no more being made from the same tar, which may still serve for common purposes. The general rule for taking it is, about half a pint night and morning, on an empty stomach, which quantity may be varied according to the case and age of the patient; provided it be always taken on an empty stomach, and about two hours before or after a meal. Tar water cures indigestion, and gives a good appetite. It is an excellent medicine in an asthma; it imparts a kindly warmth, and quick circulation to the juices, without heating, and is therefore useful, not only as a pectoral and balsamic, but also as a powerful and a safe deobstruent in cachectic and hysteric cases. As it is both healing and diuretic, it is very good for the gravel. It is believed to be of great use in a dropsy, having been known to cure a very bad anasarca in a person whose thirst, though very extraordinary, was in a short time removed by the drinking of tar water. It is also believed to be the best and safest medicine, either for preventing the gout, or for so strengthening nature against the fit, as to drive it from the vitals. It may likewise be safely used in inflammatory cases; and, in fact, hath been found an admirable febrifuge, at once the safest cooler and cordial. The salts and more active spirits of tar are got by infusion in cold water; but the resinous part is not to be dissolved thereby. Hence the prejudice which some, perhaps, may entertain against tar water, the use of which might inflame the blood by its sulphur and resin, as a medicine, appears not to be well grounded. It is observed by chemists, that all sorts of balsamic wood afford an acid spirit, which is the volatile oily salt of the vegetable. Herein is chiefly contained their medicinal virtues; and it appears that the acid spirit in tar water possesses the virtues, in an eminent degree, of that of guaiacum, and other medicinal woods. It is certain tar water warms, and therefore some may perhaps still think it cannot cool. The more effectually to remove this prejudice, let it be farther considered, that, as on one hand, opposite causes do sometimes produce the same effect; for instance, heat by rarefaction, and cold by condensation, do both increase the air's elasticity; so, on the other hand, the same cause shall sometimes produce opposite effects. Heat, for instance, in one degree thins, in another coagulates, the blood. It is not therefore strange, that tar water should warm one habit and cool another; have one good effect on a cold constitution, and another good effect on an inflamed one; nor, if this be so, that it should cure opposite disorders. A medicine of so great virtue in so many different disorders, and especially in that grand enemy the fever, must needs be a benefit to mankind in general. There are nevertheless three sorts of people to whom it may be peculiarly recommended; seafaring persons, ladies, and men of studious and sedentary lives. If it be asked, what precise quantity, or degree of strength is required in tar water? It is answered, that the palate, the stomach, the particular case and constitution of the patient, the very season of the year, will dispose and require him to drink more or less in quantity, stronger or weaker in degree. Precisely to measure its strength by a scrupulous exactness, is by no means necessary. It is to be observed, that tar water should not be made in unglazed earthen vessels, these being apt to communicate a nauseous sweetness to the water. Tar water is also recommended in the plague, and for the distemper among horned cattle; with what success must be left to experience.
TARRAGON VINEGAR. Fill a wide-mouthed bottle with tarragon leaves, gathered on a dry day, just before the plant begins to flower. Dry the leaves a little before the fire, steep them a fortnight in the best vinegar, and strain it fine through a flannel jelly bag. Pour it into half-pint bottles, cork them up carefully, and keep them in a dry place. This forms an agreeable addition to soups and salad sauce, and to mix with mustard.