b be sometimes
passed through the hair, it will assume a darker colour, but for health
it cannot be recommended.

HAIR POWDER. To know whether this article be adulterated with lime, as
is too frequently the case, put a little of the powder of sal-ammoniac
into it, and stir it up with warm water. If the hair powder has been
adulterated with lime, a strong smell of alkali will arise from the
mixture.

HAIR WATER. To thicken the hair, and prevent its falling off, an
excellent water may be prepared in the following manner. Put four pounds
of pure honey into a still, with twelve handfuls of the tendrils of
vines, and the same quantity of rosemary tops. Distil as cool and as
slowly as possible, and the liquor may be allowed to drop till it begins
to taste sour.

HAMS. When a ham is to be dressed, put it into water all night, if it
has hung long; and let it lie either in a hole dug in the earth, or on
damp stones sprinkled with water, two or three days, to mellow it. Wash
it well, and put it into a boiler with plenty of water; let it simmer
four, five, or six hours, according to the size. When done enough, if
before the time of serving, cover it with a clean cloth doubled, and
keep the dish hot over some boiling water. Take off the skin, and rasp
some bread over the ham. Preserve the skin as whole as possible, to
cover the ham when cold, in order to prevent its drying. Garnish the
dish with carrot when sent to table. If a dried ham is to be purchased,
judge of its goodness by sticking a sharp knife under the bone. If it
comes out with a pleasant smell, the ham is good: but if the knife be
daubed, and has a bad scent, do not buy it. Hams short in the hock are
best, and long-legged pigs are not fit to be pickled.

HAM SAUCE. When a ham is almost done with, pick all the meat clean from
the bone, leaving out any rusty part. Beat the meat and the bone to a
mash, put it into a saucepan with three spoonfuls of gravy, set it over
a slow fire, and stir it all the time, or it will stick to the bottom.
When it has been on some time, put to it a small bundle of sweet herbs,
some pepper, and half a pint of beef gravy. Cover it up, and let it stew
over a gentle fire. When it has a good flavour of the herbs, strain off
the gravy. A little of this sauce will be found an improvement to all
gravies.

HANDS. When the hands or feet are severely affected with the cold, they
should not immediately be exposed to the fire, but restore