ARSENIC. 43 



them carefully. Fill a stone jar with such herbs as you 

 prefer for flavoring, and pour some wine or cider vinegar 

 over them, and let them steep for nine or ten days ; then 

 strain, and bottle the liquid. 



Wine extracts the virtues of herbs and roots in the same 

 manner as vinegar, and is prepared in the same manner. 

 Herb wines are often used for beef, and dishes made from 

 calf's head. 



ARROWROOT. This farinaceous substance is taken 

 from the roots of certain plants. The Jamaica and Ber- 

 muda are considered as nice as any. Gruels and jellies 

 made from arrowroot are relished by invalids and children, 

 and are desirable occasionally for all, as a change from hear- 

 tier diet. Arrowroot does not require to be boiled, but it is 

 much healthier to be cooked. In using it either for gruel 

 or blancmange or puddings, you must first wet the arrowroot, 

 as you would starch, before adding to it the full quantity of 

 liquid. 



ARROWROOT BLANCMANGE. 



Mix in a little cold water two teaspoonfuls of arrowroot, 

 and pour over it a pint of boiling milk, sweetened and fla- 

 vored to your taste or present wants. Put the mixture 

 over the fire, and stir it constantly for two or three minutes. 

 You can turn it into a mould, and garnish with colored 

 jellies. 



ARROWROOT GRUEL. 



Mix a little arrowroot, not quite a table-spoonful, and pour 

 over it boiling water ; season it with a salt-spoon of salt (not 

 heaped), a little white sugar, and nutmeg. 



ARSENIC, in a metallic state, is of a bluish-white color. 

 As an acid, it- is known as a sudden and virulent poison. 



