DRIED CHERRIES. Stone six pounds of Kentish cherries, and put them into a preserving pan with two pounds of loaf sugar pounded and strewed among them. Simmer them till they begin to shrivel, then strain them from the juice, lay them on a hot hearth or in an oven, when either is cool enough to dry without baking them. The same syrup will do another six pounds of fruit.—To dry cherries without sugar, stone, and set them over the fire in a preserving pan. Simmer them in their own liquor, and shake them in the pan. Put them by in common china dishes: next day give them another scald, and when cold put them on sieves to dry, in an oven moderately warm. Twice heating, an hour each time, will be sufficient. Place them in a box, with a paper between each layer.—A superior way of preserving cherries is to allow one pound of double-refined sugar to every five pounds of fruit, after they are stoned; then to put both into a preserving pan with very little water, till they are scalding hot. Take the fruit out immediately and dry them; return them into the pan again, strewing the sugar between each layer of cherries. Let it stand to melt, then set the pan on the fire, and make it scalding hot as before; take it off, and repeat this thrice with the sugar. Drain them from the syrup, and lay them singly to dry on dishes, in the sun or on a stove. When dry, put them into a sieve, dip it into a pan of cold water, and draw it instantly out again, and pour them on a fine soft cloth; dry them, and set them once more in the sun, or on a stove. Keep them in a box, with layers of white paper, in a dry place. This is the best way to give plumpness to the fruit, as well as colour and flavour.
DRIED HADDOCK. Choose them of two or three pounds weight; take out the gills, eyes, and entrails, and remove the blood from the backbone. Wipe them dry, and put some salt into the bodies and sockets. Lay them on a board for a night, then hang them up in a dry place, and after three or four days they will be fit to eat. Skin and rub them with egg, and strew crumbs over them. Lay them before the fire, baste with butter till they are quite brown, and serve with egg sauce.—Whitings, if large, are excellent in this way; and where there is no regular supply of fish, it will be found a great convenience.
DRIED SALMON. Cut the fish down, take out the inside and roe. After scaling it, rub it with common salt, and let it hang twenty-four hours to drain. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar. Mix them well, rub it into the salmon, and lay it on a large dish for two days; then rub it with common salt, wipe it well after draining, and in twenty-four hours more it will be fit to dry. Hang it either in a wood chimney, or in a dry place, keeping it open with two small sticks.—Dried salmon is broiled in paper, and only just warmed through. Egg sauce and mashed potatoes may be eaten with it; or it may be boiled, especially the part next the head. An excellent dish of dried salmon may also be made in the following manner. Prepare some eggs boiled hard and chopped large, pull off some flakes of the fish, and put them both into half a pint of thin cream, with two or three ounces of butter rubbed in a tea-spoonful of flour. Skim and stir it till boiling hot, make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it.
DRINK FOR THE SICK. Pour a table-spoonful of capillaire, and the same of good vinegar, into a tumbler of fresh cold water. Tamarinds, currants, fresh or in jelly, scalded currants or cranberries, make excellent drinks; with a little sugar or not, as most agreeable. Or put a tea-cupful of cranberries into a cup of water, and mash them. In the meantime boil two quarts of water with one large spoonful of oatmeal, and a bit of lemon peel; then add the cranberries, and as much fine Lisbon sugar as shall leave a smart flavour of the fruit. Add a quarter of a pint of sherry, or less, as may be proper: boil all together for half an hour, and strain off the drink.
DRIPPING, if carefully preserved, will baste every thing as well as butter, except fowls and game; and for kitchen pies nothing else should be used. The fat of a neck or loin of mutton makes a far lighter pudding than suet.
DRIPPING CRUST. Rub a pound of clarified dripping into three pounds of fine flour, and make it into a paste with cold water. Or make a hot crust with the same quantity, by melting the dripping in water, and mixing it hot with the flour.
DROP CAKES. Rub half a pound of butter into a pound of fine flour; mix it with half a pound of sugar, and the same of currants. Mix it into a paste, with two eggs, a large spoonful of rose water, brandy, and sweet wine; and put it on plates ready floured.
DROPSY. Gentle exercise and rubbing the parts affected, are highly proper in this complaint, and the tepid bath has often procured considerable relief. The patient ought to live in a warm dry place, not expose himself to cold or damp air, and wear flannel next the skin. Vegetable acids, such as vinegar, the juice of lemons and oranges, diluted with water, should be drank in preference to wine or spirits, either of which are generally hurtful. The diet should be light and nourishing, easy of digestion, and taken in moderation. Horseradish, onions and garlic, may be used instead of foreign spices; but tea, coffee, and punch, are alike improper.
DROWNING. If a person unfortunately fall into the water, and is supposed to be drowned, he should be carefully undressed as soon as he is taken out; then laid on a bed or mattrass in a warm apartment, with the head and upper part a little raised, and the nostrils cleaned with a feather dipped in oil. Let the body be gently rubbed with common salt, or with flannels dipped in spirits; the pit of the stomach fomented with hot brandy, the temples stimulated with spirits of hartshorn, and bladders of lukewarm water applied to different parts of the body, or a warming-pan wrapped in flannel gently moved along the back. A warm bath, gradually increased to seventy-five degrees, would be highly proper; or the body may be carried to a brewhouse, and covered up with warm grains for an hour or two. An attempt should be made to inflate the lungs, either by the help of a pair of bellows, or a person's blowing with his mouth through the nostril, which in the first instance is much better. If the patient be very young, or the animation do not appear altogether suspended, he may be placed in bed between two persons to promote natural warmth, or covered with blankets or warm flannels. Stimulating clysters of warm water and salt, or six ounces of brandy, should be speedily administered. The means should be persevered in for several hours, as there are instances of persons recovering after all hope was given up, and they had been abandoned by their attendants. As soon as the first symptoms of life are discernible, care must be taken to cherish the vital action by the most gentle and soothing means. Fomentations of aromatic plants may then be applied to the pit of the stomach, bladders of warm water placed to the left side, the soles of the feet rubbed with salt, and a little white wine dropped on the tongue. The patient should then be left in a quiet state till able to drink a little warm wine, or tea mixed with a few drops of vinegar. The absurd practice of rolling persons on casks, lifting the feet over the shoulders, and suffering the head to remain downwards, in order to discharge the water, has occasioned the loss of many lives, as it is now fully and clearly established, that the respiration being impeded is in this case the sole cause of the suspension of life; and which being restored, the vital functions soon recover their tone. No attempt must be made to introduce liquor of any kind into the mouth, till there are strong signs of recovery.
DUCKS. In rearing this species of poultry, they should be accustomed to feed and rest in one place, to prevent their straggling too far to lay. Places near the water to lay in are advantageous, and these might consist of small wooden houses, with a partition in the middle, and a door at each end. They generally begin to lay in the month of February. Their eggs should be daily taken away except one, till they seem inclined to set, and then they should be left with a sufficient quantity of eggs under them. They require no attention while setting, except to give them food at the time they come out to seek it; and water should be placed at a convenient distance, that their eggs may not be spoiled by their long absence in seeking it. Twelve or thirteen eggs will be sufficient. In an early season it is best to place them under a hen, that the ducks may have less time for setting, for in cold weather they cannot so well be kept from the water, and would scarcely have strength to bear it. They should be placed under cover, especially in a wet season; for though water is the natural element of ducks, yet they are apt to be killed by the cramp before they are covered with feathers to defend them. Ducks will eat any thing; and when to be fatted, they should have plenty of food, however coarse it may be, and in three weeks they will be ready.