130 CHILBLAINS. 



with water a little warm j throw in a salt-spoonful of salt, a 

 little pepper, one or two cloves, and a blade of mace ; boil till 

 tender. Take out the pieces and strain the liquor, thicken 

 a piece of butter with a little flour, stir it into the liquor with 

 a few onions chopped very fine. Put the liquor over the 

 fire with the chicken, let it simmer, skimming it for twenty 

 minutes. Stir into a teacup of cream the yolks of two eggs. 

 Pile the chicken up on a dish, stir rapidly the cream into 

 the stock in the sauce, let it heat, but not boil, and pour it 

 hot over the dish of chicken. 



CHICCORY,OR SUCCORY (Cichorium Intylus). The 

 wild P^ndive. The cultivated variety is somewhat used in 

 England as a forage plant, but it is said to impart a bad 

 taste to the milk. The root, which contains a bitter, is sub- 

 stituted occasionally for hops in brewing beer. In Europe 

 the dried root is roasted and used instead of coffee, and the 

 excise laws of England allow it to be mixed with coffee. In 

 an exceedingly clever article in a recent London Quarterly, 

 (Food and its Adulteration,) chiccory is spoken of as an in- 

 sipid root containing neither nourishing nor refreshing quali- 

 ties, and possessing no nitrogenized principle, while strong 

 doubts seem to be entertained whether it is not positively in- 

 jurious to the nervous system. The same Reviewer remarks 

 that Professor Beer, a celebrated oculist of Vienna, forbids 

 the use of it to his patients, considering it to be the cause of 

 amaurotic blindness. 



CHILBLAINS. Oil-skin socks, worn night and day, are 

 often of great service in this exceedingly troublesome com- 

 plaint. If the skin has not broken, various embrocations 

 may be used with advantage. Spirits of turpentine, or equal 

 parts of vinegar and spirits of wine, or diluted muriatic acid, 

 may be applied ; but if the skin is exceedingly sensitive and 



