PTWDINQS. 333 



a peculiar flavor, and was, at least, once believed to be a very valuable medi- 

 cine, but used more, of late, merely for the agreeable flavor it imparts to other 

 medicines. The root is of purplish color, and is to be sliced up and cooked in 

 sugar, if "candied," as referred to above, the same as citron or lemon, etc., are 

 done. King sets it down as "aromatic, stimulant, carminative, diaphoretic, 

 expectorant (this often used in cough or lung medicines), diuretic and emen- 

 agogue." Used in flatulent colic and in heartburn. It is said to promote the 

 menstrual discharges. In diseases of the Urinary organs, as calculi and passive 

 dropsy, it is used as a diuretic, in decoction with uviursa and eupatoriaum 

 purpttseum (queen of the meadow). Dose— of the powder 30 to 60 grs. ; of the 

 decoction (tea), 2 to 4 ozs, 3 or 4 times a day. There are several species, or kinds, 

 of it, any of which may be used medicinally as a substitute for other kinds.] Put 

 that in — if you have it — not a big piece, and slice it thin. You can't do well 

 without half an ounce of candied citron. Now mix all this up together, adding 

 the milk last in which you put half a glass of brandy. Take a piece of linen, 

 big enough to double over, put it in boiling water, squeeze out all the water, 

 and flour it; turn out your mixture in that cloth, and tie it up tight; good cooks 

 sew up their pudding bags. It can't be squeezed too much, for a loosely tied 

 pudding is a soggy titling, because it won't cook dry. Put in 5 qts. of boiling 

 water, and let it boil 6 hours steady, covering it up. Watch it, and if the 

 water g^ves out, add more boiling water. This is a real English plum pud- 

 ding, with no nonsense about it. 



Bemarks. — It has always appeared to the author that an occasional incident 

 like the above sea voyage, in connection with a recipe, or receipt, (recipe is the 

 proper spelling, but receipt is much the more common manner of speaking), 

 not only gives relief to the mind from the sameness of the receipts, or descrip- 

 tions, but also helps one to remember the modtis operandi (manner of operation) 

 of the whole instructions and directions of the receipt. 



An incident like this one here given vdll also give a subject for conversa- 

 tion, and also call for the relation of other incidents known, or passed through, 

 by some of those who may be gathered around the Christmas board, when the 

 old Enghsh plum pudding, ' 'with no nonsense about it," will be reproduced, if at 

 no other time in the whole year. So I trust to be excused for the space the 

 story part of the receipt occupies. I think, generally, there is no instruction to 

 remove the dry membrane, or skin, as the sailor calls it, from suet; but it 

 ought to be done, as it is not only indigestible, but hard to chop, becoming 

 more or less stringy and troublesome while chopping. I will give a few more 

 plum puddings, for variety's sake. It is to be understood that when plum 

 pudding is mentioned, it always means a pudding to be boiled. 



Plum Pudding No. 2, and Sweet Sauce for Same.— Bread 

 crumbs, 1 lb (33^ cups); sweet milk, 1 qt. ; eggs, 6; sugar, 1 cup; suet, chopped; 

 English currants, and raisins, each, 1 lb. ; sliced and chopped citron, ^ lb. ; 

 cinnamon, cloves, nutmeg and allspice, each, ^ teaspoonful; sifted flour to 

 make a thick batter; pour into the flannel cloth (see general directions), tie, 

 leaving very little room for swelling, and plunge into a large kettle of boiling 

 water, and boil for 7 hours, in a well covered kettle, pouring in boiling water, 

 if needed, to keep the pudding covered all the time. This pudding, says a 

 lady writer, in the Pree Pre»s, will keep for several weeks, and is nearly as 

 good steamed, as when first boiled. 



Sauce for Same.— Sugar, 4 tablespoonsful, rubbed to a cream with 



