therefore it is absolutely necessary to
abstain from all violent remedies, or it may be attended with fatal
consequences. Nothing can be applied with safety but emollient clysters
and fomentations, and to drink copiously of camomile tea, or any other
diluting liquor, till the spasms be relieved, and the nature of the
disease more clearly understood. Persons who are subject to the bilious
cholic in particular, should abstain from acrid, watery and oily food,
especially butter, fat meat, and hot liquors: and pursue a calm and
temperate course of life.

CHOPPED HANDS. Wash in common water, and then in rose water, a quarter
of a pound of hog's lard not salted; mix with it the yolks of two new
laid eggs, and a large spoonful of honey. Add as much fine oatmeal, or
almond paste, as will work it into a paste; and by frequently rubbing it
on the hands, it will keep them smooth, and prevent their being chopped.

CHOPPED LIPS. Put into a new tin saucepan, a quarter of an ounce of
benjamin, storax, and spermaceti, two pennyworth of alkanet root, a
large juicy apple chopped, a bunch of black grapes bruised, a quarter of
a pound of unsalted butter, and two ounces of bees wax. Simmer them
together till all be dissolved, and strain it through a linen. When
cold melt it again, and pour it into small pots or boxes, or make it
into cakes on the bottoms of tea-cups.

CHUMP OF VEAL. To dress it _a-la-daube_, cut off the chump end of the
loin, take out the edge bone, stuff the hollow with good forcemeat, tie
it up tight, and lay it in a stewpan with the bone that was taken out, a
little faggot of herbs, an anchovy, two blades of mace, a few white
peppercorns, and a pint of good veal broth. Cover the veal with slices
of fat bacon, and lay a sheet of white paper over it. Cover the pan
close, simmer it two hours, then take out the bacon, and glaze the veal.
Serve it on mushrooms, with sorrel sauce, or any other that may be
preferred.

CHURNING. In order to prepare for this important operation, the milk
when drawn from the cow, and carefully strained through a cloth or hair
sieve, should be put into flat wooden trays about three inches deep, and
perfectly clean and cool. The trays are then to be placed on shelves,
till the cream be completely separated; when it is to be nicely taken
off with a skimming dish, without lifting or stirring the milk. The
cream is then deposited in a separate vessel, till a proper quantity is
collected for