neetmok Store Auctiva’s FREE Scrolling Gallery will enhance your listings. DR. CHASE’S THIRD, LAST AND COMPLETE RECEIPT BOOK AND HOUSEHOLD PHYSICIAN. Or Practical Knowledge for the People. From the Life-Long Observations of the Author, Embracing the Choicest, Most Valuable and Entirely New Receipts in Every Department of Medicine, Mechanics, and Household Economy, Including a Treatise on the Diseases of Women and Children. By A.W. Chase, M.D. Published in 1895 by F.B. Dickerson Co., Detroit. 8” x 6.5” decorated cloth hardcover. Illustrated. 865 pages, fully indexed. Condition: Good antique condition. Exterior as shown in photo. Inner hinges cracked but text block remains firm and secure. Text is clean and complete. No torn, loose or missing pages. DESCRIPTION: This is an antique 1895 treasury of “new” recipes and receipts prepared by the famous Dr. Chase of Ann Arbor, Michigan, author of the celebrated Dr. Chase’s Recipes. This man was a household name in his day, and his receipt books were found in homes throughout the country. The recipes in DR. CHASE’S LAST AND COMPLETE WORK are “new” in the sense that they differ entirely from previous editions of Dr. Chase’s Recipes, owing to the fact that Chase made a rash decision and sold off all his rights to his famous book. Unable to get those rights back, Dr. Chase set about writing a brand new book of collected remedies and recipes. Dr. Chase died in 1885, at the age of 68. This book, his “LAST AND COMPLETE WORK,” was published posthumously, as a “Memorial Edition.” ALL of Part One (317 pages) of this book is devoted to home medicine and first aid. Dr. Chase subscribed to the eclectic school of medicine, hence you will find a broad range and wide variety of symptoms and treatments, medicines, pills, herbals, tinctures, decoctions and other cures. It’s important to remember this because although I summarized much of the book’s contents below, I purposely did NOT summarize any of the medical material. There’s just too much information, and besides, diseases, wounds, poisons and parasites just aren’t my thing. But if you’re into medical, apothecary, homeopathy, etc., this book will probably give you more practical and useful information than you’ll ever need. What you WILL find below are my upbeat summaries of all the OTHER how-to information this book contains, on cooking, farming, livestock, bee-keeping, the household, receipts for mechanics and tradesmen, and more. Contents Are: PART ONE ~ MEDICAL DEPARTMENT (317 PAGES, FULLY INDEXED) PART TWO ~ GENERAL DEPARTMENT (548 PAGES, FULLY INDEXED) COOKERY RECEIPTS: MEATS – CURING, SMOKING, KEEPING, ETC. PLUS SAUSAGE-MAKING: Curing, Smoking, Keeping, Etc, as Done in Pennsylvania – Good for All Places and Kinds of Meat Curing Ham or Other Meat for Smoking, without Pickle – Warranted to Keep All Summer Pork and Beef for Farmers, or Others, to Have Fresh in Hot Weather, Without Cooking to Keep It, as Heretofore-Tested for Several Years How to Keep Beefsteaks Fresh a Long Time How to Keep Hams After Being Smoked Curing Hams, as Done by Packing Houses Beef Pickle, and an Excellent Plan of Keeping Sweet and Juicy Dr. Warner’s Recipe for Curing 100 Pounds of Beef Pressed Beef Sausage – Amount of Seasoning to Suit Most Tastes Sausage – To Can or Put in Jars for Long Keeping Bologna Sausage – Fine, As Made in Germany Bologna Sausage – Americanized Minced Meat for Pies SOUPS, BOILING MEATS, ETC. Bean Soup * Bean Soup with Cream or Milk * Corn and Bean Soup * Tomato Soup * Tomato Soup with Milk * Potato Soup * Milk Soup * Chicken Soup, Delicious * Chicken Cream Soup * Chicken Currie Soup as Made in India * Celery Soup, Rich and Creamy * Green Corn Soup * Barley Soup * Macaroni Italian Soup * Beef Soup * Rice Soup * Seasoning for Soups * Scotch Broth Soup * Scotch Porridge * Scotch Soup or Mutton * Noodle Soup * Mock Turtle or Make-Believe Terrapin Soup, from Bob the Sea Cook * Green Pea Soup of India * Green Pea Soup, American * Asparagus Soup of India * Turkey Soup from the Bones and Left Over Meat * Carrot Soup from Stock * Split Pea Soup * Green Pea Soup * Broths, as Made in India, Veal or Lamb * Explanation of Stock and How to Make * Onion Soup VARIOUS DISHES: How to make Beefsteak, Broiler * Beef Balls, with Uncooked Meat, Fried * Beef or Other Meat Balls, from leftover meats * Cold Meats economically used * Cold Beef, another way * Cream Croquettes, Delmonico’s substitute for Hash * Cold Beef and Dry Bread, or Biscuit Balls * Beefsteak, Broiling in a Spider or Skillet * Beefsteak smothered with Onions * Beefsteak fried in Cracker Crumbs * Dried Beef with Eggs * Nice Meat Balls * A Dish of Scraps * Beef or Veal Head Cheese from Bony Pieces, or with Chicken * Venison Steaks, Broiled * Rabbit Cutlets * Liver Hash * Chicken Hash * Beef Liver, to fry * Calf’s Liver Head Cheese or for Eating Cold * Beef to Roast or Bake * Beef, a Pot Roast or Stew * Salad Dressing for any kind of Meat, Chicken, etc * Corned Beef, to Boil with Cabbage * Mock Beef Tongue, or Savory Beef, Baked * Cold Roast Beef Broiled * Flank of Beef rolled and Corned for Eating Cold * Fresh Beef, to Cook for Use when Cold * Beef’s Heart, to Bake with Dressing * Beef’s Tongue, Potted * Scotch Potted Meat * Scotch Collops, with Veal * Shoulder of Veal or Lamb, Stuffed * Mint Sauce for Roast Lamb * Meat Loaf from Beef, Veal, Mutton or Ham, Left Over * Minced Meat Fritters * Pork * Salt Pork, How to Fry * To Bake Ham and an Omelet from the “Odds and Ends” * Omelet with Ham, Raw or Cooked * Ham Balls * Ham and Eggs, Extra Nice * Fried Ham, with Poached Eggs * Broiled Ham * Ham and Tongue Toast * Ham Cakes, Baked for Breakfast or Tea * Ham and Veal Odds and Ends Economically Used * “Scrapple” in place of Head Cheese * Pork Chops Fried with Apples, Very Fine * “Broiled Pigs Feet, a la Barnum” * Stews of Mutton, Chicken, Etc * Mutton and Pork Stew * Value of Sweet Herbs for Stews Etc * Irish Stew * Irish Stew from Left Over Steak and Potatoes * Potato Stew * Parsnip Stew * Escaloped Parsnips* Venetian Stew * Oyster Stew, Fried and Escaloped * To Fry Oysters * Oysters, Escaloped * Chicken Oyster Pie * Oyster Fritters * Oyster Omelet * Broiled Oysters * Corn Oysters * How to Bake Ducks Wild or Tame, to avoid their naturally strong flavor * Ducks to Roast and Stuff with Potato Stuffing * Mock Duck, with Veal or Beefsteak * To Boil Codfish * Codfish or Other Fish Balls * Codfish and Eggs * Baked Whitefish and Shad with Dressing * Shad or Other Fish, to Fry * Broiled Mackerel * Stuffed and Baked Fish * Sauce for Baked Fish * Sauce for Meats, Delmonico’s * The Famous Rhode Island or St. James Chowder for Six * The More Common Chowder with Fish or Clams * Egg Muffins * How to Cook Frogs * A Nice Way to Avoid Burning Roast Turkey * How to Boil and Fry Turkey as in England * How to Fry Turkey * Turkey and other Poultry Hash or Breakfast Dish * Italian Cheese or to Prepare Veal, Chicken, Turkey, etc., for Picnics * Chicken Fricasseed, upon Toast and Without * Chicken Currie with Rice as Made in India * To Boil the Rice India Fashion * The Milk of Cocoanuts * Chicken in Peas, as Cooked in India * Nice Way to Cook Young Chickens * Chicken Relish for Journeys, Picnics or For Company * Roast Pigeons and Bread Sauce for Same * Golden Buck or Welsh Rarebit * Welsh Rarebit * Welsh Rarebit, Plain * Welsh Rarebit, Excellent * Welsh Rarebit, Delicious * Welsh Rarebit with Parmesan Cheese * Micnced Veal with Poached Eggs * Escaloped Veal * Jellied Veal * Curried Veal or Chicken * Head Cheese or Souse VEGETABLE DISHES: How to Cook Vegetable Dishes * Rice, its value and how to cook it * Southern Mode of Cooking Rice * Baked Rice Merange * Rice Muffins * Rice Snow * Rice Custard * Rice Blanc Mange * Red Rice, a Danish Dish * Oatmeal Porridge, Scotch and Cracknels * Oatmeal Porridge * For the Cracknels or Scotch Bannocks, to Keep a Year * Oatmeal Mush * Oatmeal to Cook in an Earthen or Stone Jar * Cracked Wheat Mush * How to Bake Beets * Stewed Beets with Onions * Beets Hashed with Potatoes * Parsnip Cakes or Balls * Parsnips Stewed in Milk * Fried Parsnips * Egg Plant, Fried * Tomatoes, to Broil * Squash Baked * Potatoes, General Remarks * “Potatoes in Seven Ways” or for Dinner Each Day of the Week * Fried Potatoes, Saratoga’s Secret * Home Style * Potato Balls or Cakes * Saratoga Fried Potatoes, Short Way * Potatoes Fried with Eggs * Potatoes “Tip Top” * Potatoes en Caisse * Duchesse Potatoes or Potato Balls Baked * Potatoes with and without Onions for Breakfast * New Potatoes a la Crème or in milk * Potato Fritters * Sliced Potatoes to Bake with Pork * Escaloped Potatoes or Potatoes with Cracker Crumbs * Gravy for Potatoes * To Bake Sweet Potatoes Moist and Nice* Sweet Potatoes, Broiled * Sweet Potato Cakes * To Properly Cook Old Beans, Baked or Boiled * Boston Baked Beans * Pork and Beans, Short or Kansas Plan * Winter Succotash * To warm Beans or Succotash * String Beans for Winter Use * To Fry Corn * Corn Oysters CIDER, GRAPE JUICE, ETC.: To Keep from Fermentation * Bottling Cider, to keep for years * Boiled Cider, How to Do It and Its Uses * How to make Wild Grape Wine * How to Properly Make Blackberry Wine * How to Make Unfermented Wines * How to make English Ginger Beer * Ginger Pop * How to make Cream Beer or Soda, any flavor * Summer Drink, Pleasant for Sick or Well Persons * Lemon Syrup, to Prepare when Lemons are Cheap * Lemon and other Syrups for Fountains, Home Use, or the Sick * For Sarsaparilla, Vanilla, Etc * Lemonade, Portable Convenient and Excellent * Summer Drinks for the Field or Workshop FRUIT AND FRUIT DISHES: Suitable Vessels for Fruit Cooking * Peaches, to Bake for the Table and for Canning * Peach, Apple and Berry Fritters * Dried Apples * The Juice of Dried Apples * Apple, Peach and Other Fruit Butters * Peach Butter * Apple Butter * Pumpkin Butter as made in the North Woods * Apple Snow * Apple Snow with Roast or Baked Apples * Apple Compote * Apples, Pears, Peaches, etc., Spiced or Sweet Pickles * Cherry Butter * Lemon Butter * Dulce de Lece, or Spanish Sauce or Butter * Frosted Figs for Dessert * Peach Figs, Very Nice * Artificial Honey * How to Cook Sour Apples so as to keep their Shape* Apple Charlotte * Apple Omelette * Apple and Peach Preserve for Present Use * Apple Jelly with Pure Apple Flavor * Green Apple Jelly * Apple Short-Cake, also Applicable to All Fruits* Apple Dumplings, Baked * Apple Dumplings, Boiled * Apple Dumplings, Steamed * Apple Tapioca Pudding * Apple Custard * Apple Custard Pie * Apple Birds Nest Pudding * A Delicious Dish with Sweet Apples * Tomatoes, Escaloped BREAD AND BREAD-MAKING: How to make Good Bread * Good flour essential * How to make The Yeast * Setting the Sponge * Kneading * Biscuit from some of the dough * How to make Bread Crust soft and delicate * Bread, Cakes and Pies, to Stand in the Cook room, after baking, till cool * Vienna Bread, or Yeast * For a Breakfast Loaf * Vienna Yeast * Potato Bread * About Setting Sponge Over Night * Hop Yeast Potato Bread * Rice Bread * Naples Bread or Biscuit * Currant Sweet Loaf * Western Rural’s Graham Bread * Graham Bread * Graham Bread, One Loaf * Graham Bread with Soda * Rye Bread * Rye and Indian Bread * Wheat and Indian Bread, Steamed * Brown, or Rye and Indian Bread, Steamed * Brown or Rye and Indian Bread, Baked * Brown Bread, Rye and Indian, New England Style, or Steamed and Baked * Boston Brown, Baked * Brown or Minnesota Corn Bread * Brown or Minnesota Corn Bread, Steamed and Baked * Brown or Indian Bread, baked for tea * Indian Bread, baked * Old Fashioned Indian or Corn Bread * Corn Bread, Southern, Far-Famed * Southern Corn Bread, Improved * White Corn Dodgers * Salt-Rising Bread * Salt Rising Bread No. 2 * Apple Bread, Pumpkin Bread, &c * Toast, with or without Milk * Bread Crusts for Balls or Dressing * Milk Toast * Boston Cream Toast * Bread to Fry in Batter * Fried Bread, after Ham * Bread Pudding, Fried * French Toast * Stale Bread, to Fry, or Egg Toast EGGS: How to Boil for Health * Healthfulness or Hard-Boiled Eggs in Dyspepsia * Remarkable Use of Long Boiled Eggs, for Typhoid Fever Patients * Egg Gruel, Mulled Jelly, etc * Poached Eggs * Scrambled Eggs * Egg Omelet * Egg Omelet with Green Corn or Bread Crumbs * Egg Omelet with Oysters * Eggs-in-the-Nest, a Nice Dish for Breakfast or Tea * Four Plans to Preserve Eggs * How to Keep Eggs from September to May * How to Keep Eggs from September to April as good as fresh * How to Keep Eggs for Two Years Perfectly Good * Eggs, to Keep Nine Months * Egg Preservatives from experiments at the Agricultural College of Iowa * The Swiss Method of Preserving Eggs for Two Years PUDDINGS: English Plum Pudding * Plum Pudding No. 2 and Sweet Sauce for Same * Plum Pudding to Englishmen’s Taste, No. 3 * Plum Pudding No. 4 * Pudding Sauce, Fast or Spirituous * Plum Pudding No. 5 * Christmas Plum Pudding * Paradise Pudding * Cottage Pudding, or Pudding Baked as Cake No. 1, and Sauce * Cottage Pudding No. 2, with sauce for same * Cottage Pudding, Quickly Made, No. 3, with Sauce * Cottage Pudding No. 4, Steamed * Custard Pudding * Pudding with Chopped Eggs, a la Crème * Cream or Custard Pudding No. 1 * Custard Pudding, Dandy, No. 2 * Snow Pudding with Gelatine, No. 1 * Snow or White Pudding Sauce * Pudding Sauce, Strawberry Color and Flavor * Snow Pudding with Corn Starch, No. 2 * Sauce for Puddings, the Author’s Favorite * Tapioca Pudding No. 1 * Tapioca Pudding No. 2 * Tapioca Pudding, with Apples, No. 3, without milk or eggs * Sago Pudding * Orange Pudding * Pop-corn Pudding * Chestnut Pudding * Salt Pork Pudding * Fig Pudding, Boiled * Prune Pudding * Apple Pudding No. 1, Dutch * Apple, Peach, or other Fruit Pudding-Pie, or Pie-Pudding, No. 2, Yankee Style * Apple Short Cake Pudding No. 3 with Sour Cream and Buttermilk * Sweet Apple Pudding No. 4 * Apple Charlotte or Bread Pudding with Tart Apples, No. 5 * Apple Custard Pudding * Birds Nest Pudding, Several Styles * Dried Peach Pudding * Yorkshire Pudding * Hunter’s Pudding, Boiled * Danish or Tapioca Pudding * Naples or Duke of Cambridge Pudding * Chester or Almond Flavored Pudding * Sponge Cake Pudding * St James Stale Bread Pudding * Baron Brisse’s Rice Pudding * Queen Mab’s Pudding, with gelatine * The Queen of Puddings, with Bread Crumbs * Cracked Wheat Pudding * Poor Man’s Pudding, Boiled * Floating Island Pudding * Blanc Mange or Substitute for Pudding * Quick Pudding, Baked * Strawberry Float * Batter Pudding Boiled or Steamed with Sweet Milk * Batter Pudding with Sour Cream, Baked * Batter Pudding with Sweet Cream, Baked * Fruit Batter Pudding with Sour Milk, Baked or Boiled * Batter Pudding without milk or sugar, except in the sauce, baked * Batter Pudding Rich with Sweet Milk and Eggs * Batter Pudding, Extra, with Pork and Raisins, Steamed * Suet Pudding with Sour Milk, Splendid, Steamed * Suet Pudding with Sweet Milk and Crackers, Baked * Stale Bread Pudding with or without fruit * Aunt Rachel’s Bread Pudding * Quick Pudding * Honey Pudding * Blackberry Pudding, Baked or Boiled * Whortle or Huckleberry Pudding, Boiled * Beefsteak Pudding, Boiled * Meat and Rusk, or Bread Crumb Pudding, Baked * Potato Pudding, Baked * Potato Pudding with Meat or Fish, Baked * Sweet Potato Pudding * Indian Pudding, Baked * Indian Pudding, without eggs, Baked * Indian Pudding, Old Fashioned, Baked * Indian Pudding, Steamed * Corn Starch Pudding * Cream Pudding * How to Make Custard * Frosted Custard * Custard without Eggs * St. James Custard * French Tapioca Custard * Carrageen Custard * Apple Custard * Corn Meal Custard * Snow or Rock Cream, a Substitute for Custard CAKES, COOKIES, BISCUITS, MUFFINS, RUSKS, GRIDDLE CAKES, ETC: General Directions for Making Cakes * General Directions for Making Icings * Marble Cake * Marble Cake, Chocolate * Watermelon Cake * Lemon Cake with Milk * Lemon Jelly Cake, without Milk * Lemon Jelly Cake * Orange Jelly Cake * Orange and Lemon Jelly Cake * Delicious Filling or Jelly for any Layer or Jelly Cake * Orange – Sponge – Jelly Cake * Orange Jelly Cake, rich * Chocolate Jelly Cake * Chocolate Jelly Cake, French * Chocolate Cake * Cocoanut Cake, Jelly and Loaf * Cocoanut Jelly Cake * Cocoa Cones * Cocoanut Drops * Roll Jelly Cake, Fancy way of making * Jelly Rolls * Roll Jelly Cake * Jelly Cake * Corn Starch Cake * Lady Cake * Lady Cake No. 2 * Lady-Fingers * Lady Fingers, as Made in India * Love Knots for Tea * Charlotte Polonaise, Iced Cake * National Cake * Kansas Puffs * Prince of Wales Cake * Corn Starch Cake * Ginger Snaps * Ginger Drop Cake * Gingerbread for Training * Alice’s Gingerbread * Mrs. Rice’s Gingerbread * Soft Gingerbread * Poor Man’s Gingerbread * Ginger Cakes or Bread * Ginger Cookies * Sugar Cookies * Excellent Cookies * Cookies with Carbonate of Ammonia * Cookies with Ammonia * Custard Jelly Cake * Cream Cake * French Cream Cake * Boston Cream Cakes * Snow or Tea Cake * White Cake * White Mountain Cake * White Mountain Cake, Iced * Loaf Cake * White Cake with sweet milk * White Cake with Buttermilk * Neetmok Cake * Tea Cake instead of Biscuit * Tea Cake * Tea Cakes * French Loaf Cake * French Loaf Cake, Plain * Delicious Cake * Delicate Cake * Jumbles * Jumbles or Sand Tarts * Soft Jumbles * Rich Jumble * Muffins for Tea * Muffins * Mush Muffins * Hermits * Apple Fruit Cake * Apple Fritters * Coffee Cake * Raisin Cake * Raisin Cake without Sugar * Fig Pound Cake * Currant Cake * Fruit Cake, Plain * Premium Fruit Cake * Fruit Cake that will keep for Months * Fruit Cake, Very Nice * Wedding Cake, Very Rich * Coffee Cake * Molasses Cake * Soft Molasses Cake * Mrs. Chase’s Sponge Cake * Sponge Cake * Improved Berwick Sponge or Custard Cake * Molasses Sponge Cake * Butter Sponge Cake * Lemon Sponge Cake, with Butter * Cream Sponge Cake * Sponge Cake * Pound Cake * Imperial Cake * Dark Cake * Charity Cake * Poor Man’s Cake * Potato Cake * Potato Cake without Eggs and Quick Process * Potato Puffs * Spanish Fritter Puffs * Philadelphia Cream Puffs * Cake without Eggs * Cider Cake * Scotch Cake * Buffalo Cake * Buckeye Cake * Boston Cake * Vanilla Cake * Nutmeg Cake * Choice Cake * Rock Cakes * Cold Water Cake * German Crisps * Common Cake * Raised Cake * Spiced Cake * Aunt Lucy’s Spice Cake * Spiced Cake, very fine * Sally Lunn Cake * Sallie Long or Tea Cake * Apees or Cakes without Eggs or Yeast * Cream Cake * Plain Cookies * Plain Cookies with Ammonia * Rose Flavor Cookies * Carraway Cookies * Nice Plain Cookies without Eggs * Ginger Cookies with Molasses * Spiced Cookies * Spiced Cakes * Macaroons or Drop Cake * Farmers’ Gems * Drop Cake * Drop Cakes * Rye Drop Cup Cake * Pork Cake * Buns * Buns Better than Bakers * Easter Buns or Hot Cross Buns of the London Criers * Breakfast Buns * Rusk * Rusk with Few Eggs * Rusk without Eggs * Parker House Breakfast Rolls * Heating the Oven for Cake Baking * Short Cake, Sweet, with soda * Shortcake, Plain, from light dough * Strawberry Shortcake, in layers * Strawberry Shortcake, Old Way * Mother’s Strawberry Shortcake * Pumpkin Shortcake, with Graham Flour * Apple Shortcake * Apple Shortcake from Dried Apples * Scotch Oat Cakes * Biscuit, Plain and Light * Light Biscuit, Sweet * Biscuit with Baking Powder * Biscuit with Soda, Cream of Tartar and Sweet Milk * Breakfast Biscuit * Biscuit or Bread, Quick * Southern Biscuit * Palmetto Flannel Cakes * Breakfast Waffles * Velvet Cream * Rusks * Rusk * Indian Rusk * Muffins, Very Light and Nice * Muffins with Eggs * Muffins without Eggs * Muffins with Cream * Graham Muffins * Corn Meal Muffins * Graham Gems * Graham Gems with sour milk and eggs * Graham Gems with sweet milk and cream * Graham Gems * Graham Gems with Sour Milk or Buttermilk * Graham and Wheat Pop Overs * Corn Cake with Sodam * Corn Cake, Set Over Night * Vermont Johnny Cake * Plain Corn Cake to Bake at Once * Kentucky Corn Dodgers * Corn Bread or Breakfast Corn Cake * Oatmeal or Scotch Cake * Waffles with Yeast * Rice Waffles * Fried Cakes, Nut Cakes, Doughnuts, Crullers or Twist Cakes, etc * Raised Doughnuts or Fried Cake * Doughnuts* Crullers with or without eggs * Fried Cakes * Norwegian Breakfast Cake, Fried * Rye and Indian Fried Cakes or Drop Cakes * Plain Fritters, Quick * Sweet Fritters, Quick * Cream Fritters * Orange Fritters * Cheese and Apples or Sandwich Fritters * Corn Fritters * Aunt Essy’s Buckwheat Griddle Cakes * “Arf and Arf” Buckwheat Griddle Cakes * Mock Buckwheat Cakes * How to keep Buckwheat Batter sweet * Buckwheat and Graham Griddle Cakes, also Oatmeal Griddle Cakes * Bread Griddle Cakes * Bread Griddle Cakes, Richer * Pancakes or Griddle Cakes with Dry Bread * Rice Griddle Cakes * Indian Griddle Cakes * Graham Griddle Cakes * Crackers * * Improved Plans of Making Hulled Corn * Making Hulled Corn into Hominy without Putting the Hands into the Lye * Hulled Corn, Hominy or Grits * To make Mush, Rye and Indian * How to Fry Mush * Polenta or Italian Mush * Bread Balls or Croquettes PIES: The Pie of Our Fathers – Minced Pie * Pastry or Crust for Minced and all Other Pies * Pie Crust Glaze – To Prevent Escape of Juices * Cream Pastry or Pie Crust * Pea Pie Crust * Baking the Pastry before Putting in the Pie Material * Minced Pies * Crust * Mocked Minced Pies * Mock Minced Pies with Apples * Lemon Pie, Quickly Made * Lemon Custard Pie * Lemon and Raisin Pies * Orange Pie * Cream Pie, Crust Baked First * Boiled Custard Pie * Pumpkin Pie * Pumpkin and Squash, Best for Pies, Prepared by Baking * Squash Pie, very rich * Potato Custard Pie * Sweet Potato Pie * Apple Custard Pie * Apple, Peach and other Fruit Pies * Grandmother’s Apple Pie * Chicken and Other Meat Pies * Pastry or Crust * Chicken and Ham Pie * Rabbit Pie, Fricasseed and Roast * Oyster Pie * Escaloped Oysters or Oyster Pie with Crackers * Minced Turn Over Pies, Fried or Baked * Apple Turn Overs, Fried or Baked * Apple Turn Over Pudding, Baked ICE CREAMS AND WATER ICES: Strawberry* Parisian Ice Cream, the Best * For Flavors for Ice Creams * Ice Cream with Berries or Peaches * Ice Cream Lemon * Lemon Water Ices * Orange Ice SALAD, RELISHES, ETC.: To make Cold Salad Dressings * To Make Salad Dressing with Heat * Salad Dressing for Tomatoes * Potato Salad * Cream Salad Dressing in Place of Mayonnaise or Salad Oil * Mayonnaise, Real, or French Dressing for Salads * Lobster Salad * Chicken Salad * “The Salad Bowl” SAUCES FOR THE TABLE: To make Canton Soy * Celery Sauce * Celery Sauce or Puree as Made in India * Mint Sauce or Puree as Made in India * Explanation of Puree * Sauce for Beefsteak or Catsup Improved * Chili Sauce * Piccalilli. A Good Substitute for Sauces * Chow Chow with Cucumbers * Chow Chow without Cucumbers * Cole Slaw * Cole Slaw with Cream * Cole Slaw with a Hot Dressing * Hot Slaw * Cabbage Baked, Very Nice * Baked Cabbage with Grated Cheese * Currie Powder as made in India * India Currie Powder Americanized * Tomato Catsup* Mushroom Catsup * Currant Catsup for Baked Beans * Grape Catsup* Cucumber Catsup * Fresh Cucumbers to Prepare for the Table * How to make a supply of Catsup when out * Grape Juice for Common Service * Canned or Bottled Wild Grape Juice JELLIES, JAMS AND PRESERVES: General Remarks * How to Preserve Peaches * Apple Jelly * Old Fashioned Apple Jelly * Lemon and Apple Jelly * Apple Cider Jelly * Chocolate Jelly* Coffee Jelly * Farina Jelly * Quince Jelly * Claret Wine Jelly * Port Wine Jelly * Grape Jelly * Grape Jam, Marmalade, etc, how to remove the seeds * Tomato Jelly as a Meat Sauce * Rice Jelly or Blanc Mange * True Rice Jelly * Lemon Jelly for Jelly Cake * Quince Marmalade or Jam * Quinces, a few when canning apples * Canning Fruits, Corn, Etc – General Remarks and Directions * Canning Strawberries * Canning Grapes * Canning Rhubarb Plant, Tomatoes, etc * Canning Rhubarb in Cold Water, without Cooking * Canning Sweet Corn * Canning or Putting Up Green Corn with Salt FARMING – AGRICULTURE: The Successful Farmer, What He Does and What He Does Not * Time to Cut Hay * Manuring, its advantages shown in the John Johnston Farm * Salt, its uses as a manure * Salt as a manure * Ashes, lime and salt for wheat * Wheat-Growing maxims * Corn, raising for soiling, winter and spring feeding * Corn cut in the blossom better than hay for milch cows * Rye, its value for fall and spring – Green Feeding * Sweet Potatoes, Fruits, Seed Corn, etc., to keep for months * The True Secret of Keeping Fruit over Winter * Keeping Sweet Potatoes over Winter in the living room * Sweet Potatoes, how to grow and keep them * Potato Cultivation * Potatoes, how many to the hil * Hilling or Level Cultivation? * Potato Bugs Beaten * Bugs kept entirely from Potatoes * * Weight, pounds per bushel of grain, and most articles in common use * Fruit Trees, right soil for, how to plant * Fruit Trees, trimming, best time * Manuring and Care of Orchards * To protect Fruit Trees from Mice and Borers * To protect Fruit Trees against Rabbits * Knowledge vs. Ignorance * To secure bark of fruit trees against lice borers * Examination of trees for the Borer and Remedy if they have entered the wood * To renew old, mossy and diseased bark of Fruit Trees * Wash for Pear Blight, Diseased Bark * Remedy for Barren Trees * Swamp Muck, Lime and Ashes, a valuable manure for Fruit Trees * Ashes, their value in orchards and garden * Potash, its value as a manure for fruit trees * Great Success in Pear Culture * Plum Trees, the well-known cure against the curculios * Where to plant Shade Trees * Hardy Trees, Rapidity of Growth * Labels for Trees FARMING – THE DAIRY: Butter Making: A New Departure or New Discovery in Setting Milk, Claimed to be of Swedish Origin but really a Yankee Invention * Butter not to be gathered in the churn, nor washed in water but brine * Butter not to be worked too fast nor too much * To make Butter firm and solid in hot weather * Prize Butter, first and second, how they were made * Butter to Keep During Hot Hours * Creamery, the Management and Advantage of in Butter-Making * Milking Shed – Care and Kind of Pails, Etc Cheese-Making: Home-Made and Fancy Factory-Made for Shipping * Fancy Shipping Cheese * Buttermilk Cheese, Plain and Spiced, if Desired – German Plan, Excellent * Cheese Factory – What it costs to Fit Up, Articles Needed, with Price of Each DOMESTIC ANIMALS: HORSES: General Remarks upon their Dispositions * How Long a Horse Ought to Work * Raising and Breaking Colts * Bitting the Colt and Training to Harness * Weaning and Wintering Colts * Profit of Raising Colts * Colts of Ordinary Training * To Teach Colts How to Back * Proper Care of Brood Mares * How to Choose or Buy a Horse * How to Judge the Age of a Horse * What Makes a Horse Shy and How to Avoid It * Managing and Shoeing Fractious Horses * Vicious Horses, Efficient Method of Subduing * White Feet in Horses or Spots on the Forehead * Kicking and Runaway Horses * Digestion of the Horse Compared with that of the Ox * Cribbing of Horses, How to Cure It * Big Head or Big Jaw of Horses * Cooling Eye Water for Big Head * Big Jaw in Horses and Cattle * Big Head in a Colt and the Remedy * Bots in Horses, a New Remedy * Tansy Tea for Bots * Colic or Bots in Horses * Colic in Horses, what is needed to cure it * Corns of Shoe Boil of Horses’ Feet * Condition Powders * Condition Powder for a Stallion * Distemper in Colts * Galled Shoulders and Saddle Galls * Heaves or Windbroken * Inflammation of the Bladder * Liniments, Oils, Salves * Mange in Horses, Remedy * Poll Evil, Fistula * Pawing in the Stable * Cure for Pawing * Ringbone, Spavins, etc * Ringbone and Spavin Cure * Spavin, to cure the lameness * Ointment for Ringbone and Spavins * Permanent Cure for Spavin, Blood or Bag, Wind Galls, Thoroughpins, Splints, Etc * Ointment for Splints * Liniment, Oils and Other Cures for Sweeny * Sweeny Cure * Horseman’s Hope Liniment * Simple and Certain Cure for Sweeny * Oil for Sweeny * Scratches, Grease Heel, Etc * National Live Stock Journal’s Cure for Grease Heels * Scratches, Canadian Remedy * Simple Remedy for Scratches * Simple and Cheap Remedy for Scratches or Grease Heel * Cause and Cure for Surfeit in Horses * To Cure Warts on Horses or other Stock * Effectual cure for warts on Horses and Persons * Worms, Successful Remedies * Heaves, a Claimed Cure * Feeding Stock Horses, and Also Best Rations for Winter Feeding on the Farm * Amount of Food Necessary for a Horse * For Old Horses * Apples Valuable for Horses * Parsnips Valuable as food for Horses * Turnips as occasional food for Horses * Bran, its value for Reducing Inflammation and as a laxative * Sensible Remedy for Halter Pulling * Easy and Safe Remedy for Lice upon Colts, Cattle and Other Animals CATTLE: How to Feed working Oxen, etc * As to Cows * How to Avoid Milk-Fever * How to Increase the Milk Flow in Dairy Cows and the Best Food to Insure It * The value of Meal for Dairy Cows * To “Dry Off” Cows and Other Animals * Ointment for Swelled Bags or Udders* Sure Remedy for Choked Cattle * How to cure Foul Flesh or Sores * To Cure Fleshy Tumors * Prevention and Cure of Hoven or Bloat * To Cure Hollow Horn * Old Treatment of Hollow Horn * Scours in Cattle * To make Kicking Cows Stand Quiet * Salt, Its Importance for Milch Cows and Other Stock * Salt and Ashes for Stock off their Feed * Salt as a Vermifuge * What to do for Cows Accidentally Over-Eating Meal * The Best Large Amounts of Butter from Jersey Cows Yearly * Durham Cows, their Value for Milk and Beef * Raising Calves by Hand * Feeding Calves in Winter * Remedies for Indigestion of Calves * Dairying, its profit if well managed * Dairy Cows, to feed liberally * Winter feeding of cows, horses and all other stock * Carrots, Beets, their value as food for stock * Extra value of Oatmeal in Winter for Cows and Breeding Ewes * Variety of Food for Stock * Comparative Value of Roots * Culture of Root for Stock * How to feed cows Field Turnips without flavoring the milk * Pea and Bean Meal better than corn for Growing Stock * Soiling Cows * Sweet Cornstalks for Cows * Sweet Cornstalks with the Corn for Milch Cows * Dry Cornstalks, the Best Way to Feed Them * Comparative Value of Corn Fodder vs. Hay * Hungarian Grass for Milch Cows, claimed better than hay * Fattening Cattle * Meal and Hay for Fattening Stock * How a Yankee Farmer makes Fattening Cattle pay in Massachusetts * To Give Appetite to Fattening Cattle * Silos and Ensilage * Ensilage for Dairy Cows and Fattening Steers, How to Feed SHEEP: Twenty Eight Years in Sheep Husbandry * Care, What it Will Do * Shearing, average weight of fleece * Drawbacks in Business * Increase of wool per head by using Blooded Rams * Danger of a Grade Buck upon a Blooded Ewe * Selection of suitable Buck for the Flock * Time of Washing and Shearing and Putting Ewes and Lambs by themselves * Time to Sort Out Breeding Ewes * Land too valuable to keep inferior sheep * Time for lambs to appear * Time for Trimming, Care of Fleeces, etc * Value of Sheep on a Poor Farm * Sheep better than Neat Cattle * More Made on Sheep than Horses * Sheep the Most Profitable * Sheep vs. Cows, Comparative Profit * Sheep vs. Cattle, Which Pays Best * A Few Short Rules for the Care of Sheep * Sheep, their value for fertilizing and improving worn out soil * Care of Sheep in winter * Salt and Sulphur Valuable for Sheep * Care of Breeding Ewes * Peas and Pea Straw a valuable winter food for sheep* Sheep vs. Dogs, how to give the advantage to sheep * Fattening Sheep * Pea and Oatmeal for fattening sheep * Successful remedy for foot rot in Sheep * Sheep Ticks, remedies and dip for * Successful remedy for Scab in Sheep * Wash to prevent Sheep from Barking Fruit Trees HOGS: The Best Hogs for Profitable Raising * Berkshires the Best * Berkshire Swine * Hog Cholera, Cause and Best Known Remedy * Hog Cholera * Ringing Hogs claimed to be a cause of cholera * Hog Cholera, preventive and cure * Hog Cholera, General Symptoms and Treatment * Two Well-Tried Cures for Hog Cholera * Soap believed to Exempt Hogs from Cholera * Carbon for Hogs * Charcoal or Burnt Corn for Hogs * Mineral Coal for Hogs * Preparing Food for Hogs * Hog Feeding, Experience of an Iowa Breeder and Packer * Corn claimed to be the Best Food for Hogs and Best When Cooked * Roots valuable for Fattening Hogs * Corn and Oats Ground Together for Store Pigs and Breeding Dows * Artichokes Valuable * Apples good for Hogs * Hogs running in the orchard destroy the Codling Moth * To prevent Sows eating their Pigs and to cure the habit * Simple Remedy for Scurvy Pigs * Easy Remedy for Lice on Hogs POULTRY: Winter care of Hens, Chickens, Turkeys, Ducks and Geese * Best Breed * Dust baths necessary to keep them free of lice * Best wash to destroy lice in Poultry Houses * Ointment or Grease for Lice on the Poultry * To prevent lice upon setting Hens * Importance of clean pure water * Several kinds of food necessary for Poultry to do well * Raising Chickens by a City Woman with Great Success * Successful remedies for Chicken Cholera * Infallible remedy for Chicken Cholera * Rue for Cholera * Tonic for Poultry * Gapes in Poultry * Remedies * Roup in Poultry * Cure for Roup * Egg-Eating Hens, simple but certain remedy * Best Breed of Fowls for Farmers and Families in Town * Best Ground feed for Hens * Poultry Maxims or Short Statements of Important Facts * Fattening Poultry for Market, Best Food For * Best Way to Dress Poultry for Market * Packing Poultry for Market * Guinea Fowl, their value to keep away Hawks, and Bugs from Garden Vines BEE-KEEPING AND BEE MANAGEMENT: How to Commence Bee-Keeping * What Hive to Use * How to Procure the First Colonies * Transferring * Give Frames, or Starters, a Foundation * Comb Honey * Extracted Honey * Swarming * Hiving a Swarm * My Method * After Swarms * How to Clip a Queen’s Wing * How to Get Straight Combs * Robbing * Wintering * Cellar Wintering * Outdoor Wintering * My Method of Wintering * Honey Vinegar * Enemies of Bees * Foul Brood HOUSEHOLD RECEIPTS: WASHING AND LAUNDRY: Labor-saving Washing Fluid * Washing Fluid or Powder * Washing Fluid * New Mode of Washing, Saving Time, Labor and Fuel * The Use of Borax in Washing Linen, Flannels, etc * Borax as Used by the Washerwomen of Holland and Belgium * Washing Fluid requiring but little boiling or rubbing * To wash and dry flannels without shrinking * Washing muslins, cambrics, and calicoes * For black and white calicoes * Black Silk, Alpaca, Serge and Lawn Dresses, to Do Over * Washing or Cleaning Woolen Blankets * Borax the Best Roach Exterminator Yet Discovered * Borax as a tooth powder or for washing the teeth * Renovating Soap* Clothes Cleaning * Alpaca Dresses – To remove wrinkles and brighten their luster * Renovating dye for Black Clothing * How to remove paint, tar, pitch, etc from clothing * How to remove paint, pitch, oil and grease from Silk, etc * How to remove Fruit Stains from clothing * Bleaching flannels* How to remove spots on silk * How to remove ink spots from clothing * How to remove tar spots * How to clean kid gloves * Washing all colors of calicoes, percales, muslins, brown linens, etc * For washing black and white, stone, slate or maroon colored cotton goods * How to fix colors permanently * How to wash brown linen * How to remove fruit or wine stains * Washing fine underclothing * Washing flannels of any kind * For washing scarlet flannels * Colored silk handkerchiefs * How to renovate old silk dresses * Lace veils and other laces * Softening hard water for washing clothes, dishes, etc * How to remove iron rust to remove from clothing * Howto remove old or recent fruit stains * Bleaching muslin * How to remove mildew from clothing * SOAP-MAKING: Bark Shanty Soap,or Washing Made Easy * Soft Soap for Washing and House Cleaning * Hard Soap, 15 or 20 lbs. from 7 * Hard Soap with Concentrated Lye * Hard Soap, with Soda, Lime and Grease Only * Soft Soap from Concentrated Lye * Soft Soap for House Cleaning, Washing Clothes, etc * Soft Soap for removing grease from floors, shelves, etc * Soap from Refuse Grease * How to make Pearline, Soapine, etc * Soap for Machine Shop Men, Blacksmiths, Engineers, etc * Medicated or Sulphur and Tar Soaps MISCELLANEOUS: Waterproofing and softening Boots * Blacking liquid for boots * French Polish for boots * Oil Paste Polish for boots * Blacking for boots * Blacking for the edge * How to color carpet rags * Caustic soda lye for soaps and washing fluid * Cements for general use * Cements for leaky tin roofs * Cements for stopping leaks around chimneys * Cements for cracks in cast iron kettles * Cements for iron or stone * Cement for plastering cisterns on the ground * Cement for mending boots and shoes * Cement for marble and alabaster * Cement for fish tanks * Cement for stopping cracks in glass vessels * Cements to resist water and heat * Cement for water pipes * Pitch and gutta percha cement * Doherty’s description * Turkish cement for water pipes * Very hard cement * Glycerine cement * Deadshot and certain other remedies for cockroaches * How to make cologne or perfume for the hair * Colored light – red, green and blue fire, for rooms, without sulphurous odor * How to outwit cut-worms * Cheap and handy fire-kindlers * Fire-proof wash for shingles * Furniture polishing paste * Filling cracks in the pores of wood furniture * Black walnut imitation stain and polish for furniture * Furniture finish for black walnut and other porous woods * Glass-cutting for home use * Imitation ground glass for windows * How to make Hard Soap * How to make White and Yellow Soap * How to make Shaker’s Soft Soap * How to make toilet soap * Inks * How to remove ink stains from clothing * How to remove iron rust from clothing * How to mount maps on muslin * Matches without sulphur * Matches without phosphorous * Mucilage for labels * How to remove paint spots or grease from clothing * Rat extermination * How to clean silverware and jewelry DYEING: Domestic and manufacturing processes * How to prepare tin for acids * To make coloring acid or muriate of tin for scarlets * Indigo compound, or chemic for blue and green * Colors for wool * Scarlet * Crimson * Madder Red * Yellow with oak bark * Sumac or peach tree leaves * Orange * Dark Green * Green with bark * Blue * Prussian Blue * Tan Color * Snuff Color * Dark brown * Madder Brown * London Brown * Wine Color * Maroon or Brownish Crimson * Black * Black with Barks * Green on wool or silk, with picric acid * To recolor shawls and old goods * How to scour wool * Old Style dark blue on wool * Colors on silks * Pink on silks * How to renovate and recolor old silk ribbons * Colors on cotton goods * Black * Green * Tan * Yellow * Orange * Drab or Brown * Yellow Drab * Slate Drab * Madder Drab * Red Drab * Coloring carpet rags MECHANIC: Belting that saves the most power * How to prevent belting from being eaten by rats * How to cement leather belts * How to brown iron and steel without heat * How to brown gun barrels * How to case harden iron * Different processes for case hardening Iron * The English Patent Method for case-hardening iron * Cements for leather belts * Cements for emery wheels * Copper wire for mending harness, trace chains, thills, etc * To recut files and other tools * To sharpen files by the use of acid * Fluxes for different metals * How to make lubricating or axle grease * Making and tempering mill picks * Purifying and tempering steel mill picks * Solder for plated silver Remember folks, this is an 1895 original. This book is 120 years old. Check out all the RARE ANTIQUE BOOKS ABOUT THE INDIAN WARS, CIVIL WAR, REVOLUTIONARY WAR AND THE OLD WEST THAT I’M OFFERING ON EBAY THIS WEEK! Please be sure to add me to your List of Favorite Sellers! Don’t miss out on any of my latest listings. Click here to sign up for the NEETMOK NEWSLETTER! Winner pays for media mail shipping in the United States of America. INTERNATIONAL BIDDERS: All international bidders must pay by PayPal. © 2015 by eBay seller neetmok. Unauthorized use of Item Description Text or Images is a violation of eBay rules, as posted by eBay: “No Copying Allowed! 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