wards the afflicted will do them more good than
medicine, and he is the best physician and the best friend who
administers the consolation of hope.

FEATHERS. Where poultry is usually sold ready picked, the feathers which
occasionally come in small quantities are neglected; but care should be
taken to put them into a clean tub, and as they dry to change them into
paper bags, in small quantities. They should hang in a dry kitchen to
season; fresh ones must not be added to those in part dried, or they
will occasion a musty smell, but they should go through the same
process. In a few months they will be fit to add to beds, or to make
pillows, without the usual mode of drying them in a cool oven, which may
be pursued if they are wanted before five or six months.

FEATHERS CLEANED. In order to clear feathers from animal oil, dissolve a
pound of quick lime in a gallon of clear water; and pour off the clear
lime-water for use, at the time it is wanted. Put the feathers to be
cleaned in a tub, and add to them a sufficient quantity of the clear
lime-water, so as to cover them about three inches. The feathers, when
thoroughly moistened, will sink down, and should remain in the
lime-water for three or four days; after which, the foul liquor should
be separated from them by laying them on a sieve. They are afterwards to
be washed in clean water, and dried on nets, the meshes being about the
same fineness as those of cabbage nets. They must be shaken from time to
time on the nets; as they dry, they will fall through the meshes, and
are to be collected for use. The admission of air will be serviceable in
the drying, and the whole process may be completed in about three weeks.
The feathers, after being thus prepared, want nothing farther than
beating, to be used either for beds, bolsters, pillows, or cushions.

FEET. To prevent corns from growing on the feet, wear easy shoes, and
bathe the feet often in lukewarm water, with a little salt and potash
dissolved in it. The corn itself may be completely destroyed by rubbing
it daily with a little caustic solution of potash, till a soft and
flexible skin is formed. For chilblains, soak the feet in warm bran and
water and rub them well with flour of mustard. This should be done
before the chilblains begin to break.

FENNEL SAUCE. Boil fennel and parsley, tied together in a bunch; chop it
small, and stir it up with melted butter. This sauce is generally eaten
with mackarel.

FE