VEGETABLE OYSTER.—This vegetable is something like a parsnip; is planted about the same time, ripens about the same time, and requires about the same cooking. It is said to taste very much like real oysters. It is cut in pieces, after being boiled, dipped in batter, and fried in the same way. It is excellent mixed with minced salt fish.
PARTRIDGES should be roasted ten or fifteen minutes longer than chickens, that is, provided they are thick-breasted and plump. Being naturally dry, they should be plentifully basted with butter.
[It was the intention of the author of theAmericanFrugal Housewife, to have given an Appendix from theEnglishFrugal Housewife; but upon examination, she found the book so little fitted to the wants of this country, that she has been able to extract but little.]
[It was the intention of the author of theAmericanFrugal Housewife, to have given an Appendix from theEnglishFrugal Housewife; but upon examination, she found the book so little fitted to the wants of this country, that she has been able to extract but little.]
CHEESE is to be chosen by its moist, smooth coat; if old cheese be rough-coated, ragged, or dry at top, beware of worms. If it be over-full of holes, moist and spongy, it is subject to maggots. If soft or perished places appear, try how deep they go, for the worst part may be hidden.
EGGS.—To prove whether they are good or bad, hold the large end of the egg to your tongue; if it feels warm, it is new; but if cold, it is bad. In proportion to the heat or cold, is the goodness of the egg. Another way to know is to put the egg in a pan of cold water; the fresher the egg, the sooner it will fall to the bottom; if rotten, it will swim. If you keep your eggs in ashes, salt or bran, put the small end downwards; if you turn them endways once a week, they will keep some months.
VEAL.—If the vein in the shoulder look blue or bright red, it is newly killed; but if black, green, or yellow, it is stale. The leg is known to be new by the stiffness of the joint. The head of a calf or a lamb is known by the eyes; if sunk or wrinkled, it is stale; if plump and lively, it is fresh.
MUTTON.—If it be young, the flesh will pinch tender; if old, it will wrinkle and remain so. If young, the fat will easily part from the lean; if old, it will stick by strings and skins. Strong, rancid mutton feels spongy, and does not rise again easily, when dented. The flesh of ewe mutton is paler, of a closer grain, and parts more easily.
BEEF.—Good beef has an open grain, and a tender, oily smoothness; a pleasant carnation color, and clear white suet, betoken good meat; yellow suet is not so good.
PORK.—If young, the lean will break in pinching, and if you nip the skin with your nails, it will make a dent; the fat will be soft and pulpy, like lard. If the lean be tough, and the fat flabby and spongy, feeling rough, it is old, especially if the rind be stubborn, and you cannot nip it with your nails. Little kernels, like nail-shot, in the fat, are a sign that it is measly, and dangerous to be eaten.
To judge of the age of POULTRY, see page53.
TO CARVE A TURKEY.—Fix the fork firmly on one side of the thin bone that rises in the centre of the breast; the fork should be placedparallelwith the bone, and as close to it as possible. Cut the meat from the breast lengthwise, in slices of about half an inch in thickness. Then turn the turkey upon the side nearest you, and cut off the leg and the wing; when the knife is passed between the limbs and the body, and pressed outward, the joint will be easily perceived. Then turn the turkey on the other side, and cut off the other leg and wing. Separate the drum-sticks from the leg-bones, and the pinions from the wings; it is hardly possible to mistake the joint. Cut the stuffing in thin slices, lengthwise. Take off the neck-bones, which are two triangular bones on each side of the breast; this is done by passing the knife from the back under the blade-part of each neck-bone, until it reaches the end; by raising the knife, the other branch will easily crack off. Separate the carcass from the back by passing the knife lengthwise from the neck downward. Turn the back upwards, and lay the edge of the knife across the back-bone, about midway between the legs and wings; at the same moment, place the fork within the lower part of the turkey, and lift it up; this will make the back-bone crack at the knife. The croup, or lower part of the back, being cut off, put it on the plate, with the rump from you, and split off the side-bones by forcing the knife through from the rump to the other end.
The choicest parts of a turkey are the side-bones, the breast,and the thigh-bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds.
A SIRLOIN OF BEEF.—Place the curving bone downward upon the dish. Cut the outside lengthwise, separatingeach slicefrom the chine-bone, with the point of the knife. Some people cut through at the chine, slip the knife under, and cut the meat out in one mass, which they afterward cut in slices; but this is not the best, or the most proper way. The tender loin is on the inside; it is to be cut crosswise.
A HAM.—Begin in the middle of a ham; cut across the bone, and take thin slices from either side.
A GOOSE.—A goose is carved nearly as a turkey, only the breast should be cut in slices narrow and nearly square, instead of broad, like that of turkey; and before passing the knife to separate the legs and wings, the fork is to be placed in the small end of the leg-bone or pinion, and the part pressed close to the body, when the separation will be easy. Take off the merrythought, the neck-bones, and separate the leg-bones from the legs, and the pinions from the wings. The best parts are the breast, the thigh-bones, and the fleshy parts of the wings.
A PIG.—If the pig be whole, cut off the head, and split it in halves along the back-bone. Separate the shoulders and legs by passing the knife under them in a circular direction. The best parts are the triangular piece of the neck, the ribs, legs and shoulders.
A FILLET OF VEAL.—This is the thick part of the leg, and is to be cut smooth, round and close to the bone. Some prefer the outside piece. A little fat cut from the skirt is to be served to each plate.
MUTTON.—A saddle of mutton is the two loins together, and the back-bone running down the middle to the tail. Slices are to be cut out parallel to the back-bone on either side.
In a leg of mutton, the knife is to be entered in the thick fleshy part, as near the shank as will give a good slice. Cut towards the large end, and always to the bone.
PageAdvice, General,3to8Alamode Beef,49Apple Pie,67Apple Pudding,63Apple Water,82Arrow-root Jelly,31Ashes, Care of,16Ashes for Land,13Asparagus,34Balm of Gilead,28Batter Pudding,61Beans and Peas, cooked,51Bed-bug Poison,10Beef, cooked,48Beef, corned,40Beef, salted,40Beef Soup,48Beef Tea,32Beer,86Bees, Sting of,29Bird's Nest Pudding,63Bleeding Wounds,26Blisters of Burns broken,29Bottles of Rose-water,14Bottles, Vials, &c.,14Brass Andirons, &c.,11Brass Kettles,11Brasses in Summer,16Bread, Yeast, &c.,76to80Bread Pudding,62Brine,40,41,42Britannia Ware,10Brooms,17Broth,49Bruises,36Buffalo's Tongue,43Burdock Leaves,37Burns,28Butter,15Cabbages,34Cakes,70to76Calf's-foot Jelly,31Calf's Head,47Cancers,26Canker,28Carpets,11Carrot Pie,67Castor Oil, boiled,29Catsup,35Celery,35Cement,19Cheapest Pieces of Meat,43to46Cheeses,14,86Cherry Pie,67Cherry Pudding,63Chickens,53Chicken Broth,55Chicken fricasseed,54Chicken Pie,56Chilblains,27Chocolate,83Cholera Morbus,25,29Chopped Hands,27Chowder,59Cider Cake,71Clams,58Clothes Line, &c.,17Clothes washed,17Cockroaches,19Cod,57Coffee,82Colds,27,36Coloring,38to40Combs,9,20Cooling Ointments,29,26Corn,34Coughs,36,37Court Plaster,20Cranberry Pie,68Cranberry Pudding,61Croup, or Quincy,24Cucumbers,18Cucumbers, pickled,85Cup Cake,71Currant Jelly,81Currant-leaf Tea,13Currant Wine,82Curry Fowl,54Custards, cheap,65Custard Pie,68Custard Pudding,62Cut Wounds,25Dandelions,34Diet Bread,71Dish-water,16Dough Nuts,73Ducks,55Dye Stuffs,38to40Dysentery,25,29,37Dyspepsia,24,37,65Dyspepsia Bread,78Ear-ache,24Earthen Ware,11Education of Daughters,91Eggs,11Egg Gruel,31Election Cake,71Elixir Proprietatis,28Faded Carpets, Cloth, &c.,9Feathers, and Feather Beds,12Fevers,28,37Fish, fried,58Fish, salt,59,60Flour Pudding,61Fresh Meat in Summer,17,47Fresh Wounds,27Fried Pork and Apples,60Fritters, or Flatjacks,74Furniture,89Geese,55Gingerbread,70Ginger Beer,86Glass, cut,20Glass Stoppers,20Gloves, white,10,13Gold cleansed,21Gravy for Fish,58Gravy for Meat,52Gravy for Poultry,57Green Peas,34Gruel,30Haddock,57,58Hair,12Hams, cured,41,42Hasty Pudding,65Head-ache,26,36Hearths,18Herbs,36to37Honey,22Horseradish,18Horseradish Leaves,18How to endure Poverty,111Icing for Cake,72Indian Cakes,75,76Indian Puddings,61Inflamed Wounds,29Inflammation,24Iron,11Ironing,17Jaundice,28Knife Handles,9Knives, washed,14Lamb, cooked,49Lard,14,15Leaven,80Lemon Brandy,18Lemon Syrup,20Lettuce,35Loaf Cake,72Lobster,60Lockjaw,24Mackerel,53,59,60Mangoes,84Marble Fireplaces,12Martinoes,85Mats for the Table,10Mattresses,15Maxims for Health,87to88Meal,9Meat, Choice of,43to46Meat, corned and salted,40to43Meat Pie,56Meat in Summer,17,47Milk Porridge,32Mince Meat,50Mince Pies,66Molasses,16,29Mortification,27Moths,13Mutton, corned and dried,41Mutton and Lamb, cooked,49Nasturtion-seed, pickled,85Navarino Bonnets,13Nerves, excited,37Night Sweats,29Ointment of Elder Buds,29Ointment of Ground Worms,26Ointment of House Leek,26Ointment of Lard,29Ointment of Lard and Sulphur,28Oil, sweet,18Old Clothes,13Onions,33,36Ovens, heated,78Pancakes,74Paper,15Parsnips,84Pastry,69Peas, dry,51Peas, green,34Philosophy and Consistency,104Pickles,84,85Pictures, covered,17Pie Crust,69Pig, roasted,50Pigeons,56Piles,28,37Plum Puddings,64Potatoes,34Potato Cheese,86Pork, cooked,49Pork, salted,40Poultry, injured,57Poultry, young or old,53Preserves,81Provisions,17Prunes, stewed,33Puddings,61to65Pump Handle,16Pumpkin Pie,66Rags,12,16Raspberry Shrub,82Rattlesnake-bite,30Reasons for Hard Times,108Red Ants,21Rennet Pudding,62Rhubarb or Persian Apple Pie,69Rice Bread,78Rice Pudding,63Ring-worms,30Run Rounds,30Rusty Crape,11Rusty Silk,19Rye Paste,21Sage Jelly,32Salt Fish,59Salt Fish, warmed,60Sauces for Pudding,65Sausages,50Short Cake,75Silk, washed,14Sinews, contracted,26Soap,22,23Soda Powders,20Sore Mouth,28Sore Throat,26Soup,48Souse,52Sponge Cake,71Spots on Furniture, Cloth, &c.,10Sprain,24Squashes,34,35Squash Pie,66Starch,19Stewed Prunes,33Sting of Bees,29Stockings,19Straw Beds,16Straw Carpets,21Suet,15Sweet Marjoram,37Swellings,27Tapioca Jelly,31Tea,84Tea Cake,71Teeth,12Throat Distemper,27Toe Nails,30Tomatoes,35Tongue,42,43Tooth-ache,29Tortoise-shell Combs,20Towels,17Travelling and Public Amusements,99Tripe,52Turkeys,55Vapor Bath,27Veal, cooked,47Vegetables,33to36Vials,17Vinegar,15Walnuts, pickled,84Wash-leather Gloves,11Water, purified,14Water, soft,13Wax,22Wedding Cake,72Wens,27White Kid Gloves,10,13Whortleberry Pie,67Whortleberry Pudding,64Wicks of Lamps, Candles, &c.,10Wine Whey,32Woollens, washed,14Woollen Yarn,11Worms,24Yeast,79,80
PageAdvice, General,3to8Alamode Beef,49Apple Pie,67Apple Pudding,63Apple Water,82Arrow-root Jelly,31Ashes, Care of,16Ashes for Land,13Asparagus,34
Page
Advice, General,3to8
Alamode Beef,49
Apple Pie,67
Apple Pudding,63
Apple Water,82
Arrow-root Jelly,31
Ashes, Care of,16
Ashes for Land,13
Asparagus,34
Balm of Gilead,28Batter Pudding,61Beans and Peas, cooked,51Bed-bug Poison,10Beef, cooked,48Beef, corned,40Beef, salted,40Beef Soup,48Beef Tea,32Beer,86Bees, Sting of,29Bird's Nest Pudding,63Bleeding Wounds,26Blisters of Burns broken,29Bottles of Rose-water,14Bottles, Vials, &c.,14Brass Andirons, &c.,11Brass Kettles,11Brasses in Summer,16Bread, Yeast, &c.,76to80Bread Pudding,62Brine,40,41,42Britannia Ware,10Brooms,17Broth,49Bruises,36Buffalo's Tongue,43Burdock Leaves,37Burns,28Butter,15
Balm of Gilead,28
Batter Pudding,61
Beans and Peas, cooked,51
Bed-bug Poison,10
Beef, cooked,48
Beef, corned,40
Beef, salted,40
Beef Soup,48
Beef Tea,32
Beer,86
Bees, Sting of,29
Bird's Nest Pudding,63
Bleeding Wounds,26
Blisters of Burns broken,29
Bottles of Rose-water,14
Bottles, Vials, &c.,14
Brass Andirons, &c.,11
Brass Kettles,11
Brasses in Summer,16
Bread, Yeast, &c.,76to80
Bread Pudding,62
Brine,40,41,42
Britannia Ware,10
Brooms,17
Broth,49
Bruises,36
Buffalo's Tongue,43
Burdock Leaves,37
Burns,28
Butter,15
Cabbages,34Cakes,70to76Calf's-foot Jelly,31Calf's Head,47Cancers,26Canker,28Carpets,11Carrot Pie,67Castor Oil, boiled,29Catsup,35Celery,35Cement,19Cheapest Pieces of Meat,43to46Cheeses,14,86Cherry Pie,67Cherry Pudding,63Chickens,53Chicken Broth,55Chicken fricasseed,54Chicken Pie,56Chilblains,27Chocolate,83Cholera Morbus,25,29Chopped Hands,27Chowder,59Cider Cake,71Clams,58Clothes Line, &c.,17Clothes washed,17Cockroaches,19Cod,57Coffee,82Colds,27,36Coloring,38to40Combs,9,20Cooling Ointments,29,26Corn,34Coughs,36,37Court Plaster,20Cranberry Pie,68Cranberry Pudding,61Croup, or Quincy,24Cucumbers,18Cucumbers, pickled,85Cup Cake,71Currant Jelly,81Currant-leaf Tea,13Currant Wine,82Curry Fowl,54Custards, cheap,65Custard Pie,68Custard Pudding,62Cut Wounds,25
Cabbages,34
Cakes,70to76
Calf's-foot Jelly,31
Calf's Head,47
Cancers,26
Canker,28
Carpets,11
Carrot Pie,67
Castor Oil, boiled,29
Catsup,35
Celery,35
Cement,19
Cheapest Pieces of Meat,43to46
Cheeses,14,86
Cherry Pie,67
Cherry Pudding,63
Chickens,53
Chicken Broth,55
Chicken fricasseed,54
Chicken Pie,56
Chilblains,27
Chocolate,83
Cholera Morbus,25,29
Chopped Hands,27
Chowder,59
Cider Cake,71
Clams,58
Clothes Line, &c.,17
Clothes washed,17
Cockroaches,19
Cod,57
Coffee,82
Colds,27,36
Coloring,38to40
Combs,9,20
Cooling Ointments,29,26
Corn,34
Coughs,36,37
Court Plaster,20
Cranberry Pie,68
Cranberry Pudding,61
Croup, or Quincy,24
Cucumbers,18
Cucumbers, pickled,85
Cup Cake,71
Currant Jelly,81
Currant-leaf Tea,13
Currant Wine,82
Curry Fowl,54
Custards, cheap,65
Custard Pie,68
Custard Pudding,62
Cut Wounds,25
Dandelions,34Diet Bread,71Dish-water,16Dough Nuts,73Ducks,55Dye Stuffs,38to40Dysentery,25,29,37Dyspepsia,24,37,65Dyspepsia Bread,78
Dandelions,34
Diet Bread,71
Dish-water,16
Dough Nuts,73
Ducks,55
Dye Stuffs,38to40
Dysentery,25,29,37
Dyspepsia,24,37,65
Dyspepsia Bread,78
Ear-ache,24Earthen Ware,11Education of Daughters,91Eggs,11Egg Gruel,31Election Cake,71Elixir Proprietatis,28
Ear-ache,24
Earthen Ware,11
Education of Daughters,91
Eggs,11
Egg Gruel,31
Election Cake,71
Elixir Proprietatis,28
Faded Carpets, Cloth, &c.,9Feathers, and Feather Beds,12Fevers,28,37Fish, fried,58Fish, salt,59,60Flour Pudding,61Fresh Meat in Summer,17,47Fresh Wounds,27Fried Pork and Apples,60Fritters, or Flatjacks,74Furniture,89
Faded Carpets, Cloth, &c.,9
Feathers, and Feather Beds,12
Fevers,28,37
Fish, fried,58
Fish, salt,59,60
Flour Pudding,61
Fresh Meat in Summer,17,47
Fresh Wounds,27
Fried Pork and Apples,60
Fritters, or Flatjacks,74
Furniture,89
Geese,55Gingerbread,70Ginger Beer,86Glass, cut,20Glass Stoppers,20Gloves, white,10,13Gold cleansed,21Gravy for Fish,58Gravy for Meat,52Gravy for Poultry,57Green Peas,34Gruel,30
Geese,55
Gingerbread,70
Ginger Beer,86
Glass, cut,20
Glass Stoppers,20
Gloves, white,10,13
Gold cleansed,21
Gravy for Fish,58
Gravy for Meat,52
Gravy for Poultry,57
Green Peas,34
Gruel,30
Haddock,57,58Hair,12Hams, cured,41,42Hasty Pudding,65Head-ache,26,36Hearths,18Herbs,36to37Honey,22Horseradish,18Horseradish Leaves,18How to endure Poverty,111
Haddock,57,58
Hair,12
Hams, cured,41,42
Hasty Pudding,65
Head-ache,26,36
Hearths,18
Herbs,36to37
Honey,22
Horseradish,18
Horseradish Leaves,18
How to endure Poverty,111
Icing for Cake,72Indian Cakes,75,76Indian Puddings,61Inflamed Wounds,29Inflammation,24Iron,11Ironing,17
Icing for Cake,72
Indian Cakes,75,76
Indian Puddings,61
Inflamed Wounds,29
Inflammation,24
Iron,11
Ironing,17
Jaundice,28
Jaundice,28
Knife Handles,9Knives, washed,14
Knife Handles,9
Knives, washed,14
Lamb, cooked,49Lard,14,15Leaven,80Lemon Brandy,18Lemon Syrup,20Lettuce,35Loaf Cake,72Lobster,60Lockjaw,24
Lamb, cooked,49
Lard,14,15
Leaven,80
Lemon Brandy,18
Lemon Syrup,20
Lettuce,35
Loaf Cake,72
Lobster,60
Lockjaw,24
Mackerel,53,59,60Mangoes,84Marble Fireplaces,12Martinoes,85Mats for the Table,10Mattresses,15Maxims for Health,87to88Meal,9Meat, Choice of,43to46Meat, corned and salted,40to43Meat Pie,56Meat in Summer,17,47Milk Porridge,32Mince Meat,50Mince Pies,66Molasses,16,29Mortification,27Moths,13Mutton, corned and dried,41Mutton and Lamb, cooked,49
Mackerel,53,59,60
Mangoes,84
Marble Fireplaces,12
Martinoes,85
Mats for the Table,10
Mattresses,15
Maxims for Health,87to88
Meal,9
Meat, Choice of,43to46
Meat, corned and salted,40to43
Meat Pie,56
Meat in Summer,17,47
Milk Porridge,32
Mince Meat,50
Mince Pies,66
Molasses,16,29
Mortification,27
Moths,13
Mutton, corned and dried,41
Mutton and Lamb, cooked,49
Nasturtion-seed, pickled,85Navarino Bonnets,13Nerves, excited,37Night Sweats,29
Nasturtion-seed, pickled,85
Navarino Bonnets,13
Nerves, excited,37
Night Sweats,29
Ointment of Elder Buds,29Ointment of Ground Worms,26Ointment of House Leek,26Ointment of Lard,29Ointment of Lard and Sulphur,28Oil, sweet,18Old Clothes,13Onions,33,36Ovens, heated,78
Ointment of Elder Buds,29
Ointment of Ground Worms,26
Ointment of House Leek,26
Ointment of Lard,29
Ointment of Lard and Sulphur,28
Oil, sweet,18
Old Clothes,13
Onions,33,36
Ovens, heated,78
Pancakes,74Paper,15Parsnips,84Pastry,69Peas, dry,51Peas, green,34Philosophy and Consistency,104Pickles,84,85Pictures, covered,17Pie Crust,69Pig, roasted,50Pigeons,56Piles,28,37Plum Puddings,64Potatoes,34Potato Cheese,86Pork, cooked,49Pork, salted,40Poultry, injured,57Poultry, young or old,53Preserves,81Provisions,17Prunes, stewed,33Puddings,61to65Pump Handle,16Pumpkin Pie,66
Pancakes,74
Paper,15
Parsnips,84
Pastry,69
Peas, dry,51
Peas, green,34
Philosophy and Consistency,104
Pickles,84,85
Pictures, covered,17
Pie Crust,69
Pig, roasted,50
Pigeons,56
Piles,28,37
Plum Puddings,64
Potatoes,34
Potato Cheese,86
Pork, cooked,49
Pork, salted,40
Poultry, injured,57
Poultry, young or old,53
Preserves,81
Provisions,17
Prunes, stewed,33
Puddings,61to65
Pump Handle,16
Pumpkin Pie,66
Rags,12,16Raspberry Shrub,82Rattlesnake-bite,30Reasons for Hard Times,108Red Ants,21Rennet Pudding,62Rhubarb or Persian Apple Pie,69Rice Bread,78Rice Pudding,63Ring-worms,30Run Rounds,30Rusty Crape,11Rusty Silk,19Rye Paste,21
Rags,12,16
Raspberry Shrub,82
Rattlesnake-bite,30
Reasons for Hard Times,108
Red Ants,21
Rennet Pudding,62
Rhubarb or Persian Apple Pie,69
Rice Bread,78
Rice Pudding,63
Ring-worms,30
Run Rounds,30
Rusty Crape,11
Rusty Silk,19
Rye Paste,21
Sage Jelly,32Salt Fish,59Salt Fish, warmed,60Sauces for Pudding,65Sausages,50Short Cake,75Silk, washed,14Sinews, contracted,26Soap,22,23Soda Powders,20Sore Mouth,28Sore Throat,26Soup,48Souse,52Sponge Cake,71Spots on Furniture, Cloth, &c.,10Sprain,24Squashes,34,35Squash Pie,66Starch,19Stewed Prunes,33Sting of Bees,29Stockings,19Straw Beds,16Straw Carpets,21Suet,15Sweet Marjoram,37Swellings,27
Sage Jelly,32
Salt Fish,59
Salt Fish, warmed,60
Sauces for Pudding,65
Sausages,50
Short Cake,75
Silk, washed,14
Sinews, contracted,26
Soap,22,23
Soda Powders,20
Sore Mouth,28
Sore Throat,26
Soup,48
Souse,52
Sponge Cake,71
Spots on Furniture, Cloth, &c.,10
Sprain,24
Squashes,34,35
Squash Pie,66
Starch,19
Stewed Prunes,33
Sting of Bees,29
Stockings,19
Straw Beds,16
Straw Carpets,21
Suet,15
Sweet Marjoram,37
Swellings,27
Tapioca Jelly,31Tea,84Tea Cake,71Teeth,12Throat Distemper,27Toe Nails,30Tomatoes,35Tongue,42,43Tooth-ache,29Tortoise-shell Combs,20Towels,17Travelling and Public Amusements,99Tripe,52Turkeys,55
Tapioca Jelly,31
Tea,84
Tea Cake,71
Teeth,12
Throat Distemper,27
Toe Nails,30
Tomatoes,35
Tongue,42,43
Tooth-ache,29
Tortoise-shell Combs,20
Towels,17
Travelling and Public Amusements,99
Tripe,52
Turkeys,55
Vapor Bath,27Veal, cooked,47Vegetables,33to36Vials,17Vinegar,15
Vapor Bath,27
Veal, cooked,47
Vegetables,33to36
Vials,17
Vinegar,15
Walnuts, pickled,84Wash-leather Gloves,11Water, purified,14Water, soft,13Wax,22Wedding Cake,72Wens,27White Kid Gloves,10,13Whortleberry Pie,67Whortleberry Pudding,64Wicks of Lamps, Candles, &c.,10Wine Whey,32Woollens, washed,14Woollen Yarn,11Worms,24
Walnuts, pickled,84
Wash-leather Gloves,11
Water, purified,14
Water, soft,13
Wax,22
Wedding Cake,72
Wens,27
White Kid Gloves,10,13
Whortleberry Pie,67
Whortleberry Pudding,64
Wicks of Lamps, Candles, &c.,10
Wine Whey,32
Woollens, washed,14
Woollen Yarn,11
Worms,24
Yeast,79,80
Yeast,79,80