WHAT THOU CANST DO THYSELF, COMMIT NOT TO ANOTHER. is required to be executed; or by the burning, tearing, or otherwise destroying the same by the testator, or by some person in his presence and by his direction, with the intention of revoking the same. 1504. NO WILL OR CODICIL, or any part of either, that has once been revoked by any or all of these acts, can be revived again, unless it be executed in the manner that a fresh will or codicil is required to be. 1505. ALTERATIONS IN WILLSBOR CODICILS require the signature of the testator and of two witnesses to be made upon the margin, or upon some other part of the will, opposite or near to the alteration. 1506. EVERY WILL IS REVOKED by the subsequent marriage of the testator or testatrix, except a will made in the exercise of a power of appointment, when the property appointed thereby would not, in default of appointment, pass to the heir, executor, or administrator, or next of kin of the testator or testatrix. 1507. THERE BEING ΝΟ STAMP DUTY, or tax, on a will itself, it should be written on plain parchment or paper. Nor is it necessary, though always advisable where means are sufficient, to employ a professional adviser to draw up and complete the execution of a will. 215 choice whether she will accept the substituted gift, or remain possessed of what the law declares her entitled to. 1510. WHERE PROPERTY IS CONSIDERABLE, and of different kinds,-or even where inconsiderable, if of different kinds, and to be disposed of to married or other persons, or for the benefit of children, for charities, or trusts of any description, it is absolutely necessary and proper that a qualified legal adviser should superintend the execution of the will. 1511. WHEN A PERSON HAS RESOLVED UPON MAKING A WILL, he should select from among his friends persons of trust to become his executors, and should obtain their consent to act. And it is advisable that a duplicate copy of the will should be entrusted to the executor or executors. Or he should otherwise deposit a copy of his will, or the original will, in the office provided by the Probate Court for the safe custody of wills. 9 1512. THE FOLLOWING IS A SIMPLE FORM OF WILL:-This is the last will Jand testament of J-B-, of No. 3, King's Road, Chelsea. I hereby give, devise, and bequeath to my wife Mary B-, her heirs, executors, and administrators, for her and their own use and benefit, absolutely and for ever, all my estate and effects, both real and personal, whatsoever and wheresoever, and of what nature and quality soever; and I hereby appoint her, the said Mary B-, sole executrix of this my will. witness whereof I have hereunto set my hand this twentieth day of January, one thousand eight hundred and sixtyfour. JOHN B-. 1508. IF IT BE INTENDED TO GIVE A LEGACY to an illegitimate child, the testator must not class him with the lawful children, or designate him simply as the child of his reputed parent, whether father or mother, but must describe the child by name as the reputed child of so as to leave no or- doubt of identity. 1509. WEARING APPAREL, JEWELS, &c., belonging to a wife are considered in law her "paraphernalia ;" and though liable for the husband's debts while living, cannot be willed away from her by her husband, unless he wills to her other things in lieu thereof, expressing such intention and desire in the will. The wife may then make her In Signed by the said John B— in the presence of us, present at the same time, who, in his presence, and in the presence of each other, attest and subscribe our names as witnesses hereto. JOHN WILLIAMS, 15, Oxford Street, Westminster. HENRY JONES, 19, Regent Street, Westminster. 1513. OTHER FORMS OF WILLS give particular legacies to adults, or to infants, with direction for application 216 A CHILD IS THE BRIGHTEST RAY IN THE SUNSHINE OF A PARENT'S HEART. of interest during minority; to infants, preserved under a proper degree of to be paid at twenty-one without in- temperature. Apples may acquire or terest; specific legacies of government arrive at this second degree of maturity stock; general legacies of ditto; spe- upon the tree, but it too often happens cific legacies of leasehold property or that the flavour of the fruit is thus lost, household property; immediate or de- for fruit over ripe is always found to ferred annuities; to daughters or sons have parted with a portion of its flavour. for life, and after them their children; 1517. THE THIRD STAGE, or of Exlegacies with directions for the applica-pectation, as the theorist quaintly terms tion of the money; bequests to wife, it, is that which is acquired by pulpy with conditions as to future marriage; fruits, which, though sufficiently ripe to define the powers of trustees, provide drop off the tree, are even then hard and for and direct the payment of debts, &c. sour. This is the case with several All these more complicated forms of kinds both of apples and pears, not to wills require the superintendence of a mention other fruits, which always improfessional adviser. prove after keeping in the confectionery, 1514. Preserving Fruit.-The-but with respect to the medlar and grand secret of preserving is to deprive the quince, this maturity of expectation the fruit of its water of vegetation in is absolutely necessary. the shortest time possible; for which 1518. THE FOURTH DEGREE of mapurpose the fruit ought to be gathered turity, or of Coction, is completely artijust at the point of proper maturity. ficial, and is nothing more nor less than An ingenious French writer considers the change produced upon fruit by the fruit of all kinds as having four distinct aid of culinary heat. periods of maturity-the maturity of 1519. Maturity of Vegetation. vegetation, of honeyfication, of expec-We have already pointed out the first tation, and of coction. 1515. THE FIRST PERIOD he considers to be that when, having gone through the vegetable processes up to the ripening, it appears ready to drop spontaneously. This, however, is a period which arrives sooner in the warm climate of France than in the colder orchards of England; but its absolute presence may be ascertained by the general filling out of the rind, by the bloom, by the smell, and by the facility with which it may be plucked from the branch. But even in France, as generally practised in England, this period may be hastened, either by cutting circularly through the outer rind at the foot of the branch, so as to prevent the return of the sap, or by bending the branch to a horizontal position on an espalier, which answers the same purpose. CE 1516. THE SECOND PERIOD, or that of Honeyfication, consists in the ripeness and flavour which fruits of all kinds acquire if plucked a few days before arriving at their first maturity, and object necessary in the preservation of fruit, its maturity of vegetation, and we may apply the same principle to flowers or leaves which may be gathered for use. 1520. THE FLOWERS ought to be gathered a day or two before the petals are ready to drop off spontaneously on the setting of the fruit: and the leaves must be plucked before the season has begun to rob them of their vegetable juices. The degree of heat necessary for the purpose of drying must next be considered, as it differs considerably with respect to different substances. 1521. FLOWERS OR AROMATIO PLANTS require the smallest increase of heat beyond the temperature of the season, provided that season be genial: something more for rinds or roots, and a greater heat for fruits; but this heat must not be carried to excess. 1522. PHILOSOPHIC CONFECTIONERS may avail themselves of the thermometer; but practice forms the best guide in this case, and therefore we shall say, without speaking of degrees of Fahrenheit or Réaumur, that if the A LAUGHING CHILD IS THE BEST PORTRAIT OF HAPPINESS. necessary heat for flowers is one, that for rinds and roots must be one and a quarter, that for fruits one and three quarters, or nearly double of what one may be above the freezing point. tight. 217 stewpan of cold water, with hay between to prevent breaking. When the skin is just cracking, take them out. All preserves require exclusion from the air. Place a piece of paper dipped in 1523. Hints about Making sweet oil over the top of the fruit; prePreserves.--It is not generally known pare thin paper, immersed in gumthat boiling fruit a long time, and water, and while wet, press it over skimming it well, without sugar, and and around the top of the jar; as without a cover to the preserving-pan, it dries, it will become quite firm and is a very economical and excellent way -economical, because the bulk of the scum rises from the fruit, and not from the sugar; but the latter should be good. Boiling it without a cover allows the evaporation of all the watery particles there from, and renders the preserves firm and well flavoured. The proportions are, three quarters of a pound of sugar to a pound of fruit. Jam made in this way of currants, strawberries, raspberries, or gooseberries, is excellent. The sugar should be added after the skimming is completed. 1524. To make a Syrup.Dissolve one pound of sugar in about a gill of water, boil for a few minutes, skimming it till quite clear. To every two pounds of sugar add the white of one egg well beaten. Boil very quickly, and skim carefully while boiling. In the season for "preserves' our readers may be glad of the above instructions, which have been adopted with great success. tomad bowale on 1525. Covering for Preserves. -White paper cut to a suitable size, dipped in brandy, and put over the preserves when cold, and then a double paper tied over the top. All preserves should stand a night before they are covered. Instead of brandy, the white of eggs may be used to glaze the paper covering, and the paper may be pasted round the edge of the pot instead of tied -it will exclude the air better. 1526. To Bottle Fruits.-Burn a match in a bottle to exhaust all air, then place in the fruit to be preserved, quite dry, and without blemish; sprinkle sugar between each layer, put in the bung, and tie bladder over, setting the bottles, bung downwards, in a large 1527. Apples for keeping should be laid out on a dry floor for three weeks. They may then be packed away in layers, with dry straw between them. Each apple should be rubbed with a dry cloth as it is put away. They should be kept in a cool place, but should be sufficiently covered with straw to protect them from frost. They should be plucked on a dry day. 1528. Dried Apples are produced by taking fine applcs of good quality, and placing them in a very slow oven for several hours. Take them out occasionally, rub and press them flat. Continue until they are done. If they look dry, rub over them a little clarified sugar. 1529. Preserved Rhubarb. — Peel one pound of the finest rhubarb, and cut it into pieces of two inches in length; add three quarters of a pound of white sugar, and the rind and juice of one lemon-the rind to be cut into narrow strips. Put all into a preserving kettle, and simmer gently until the rhubarb is quite soft; take it out carefully with a silver spoon, and put it into jars; then boil the syrup a sufficient time to make it keep well, say one hour,-and pour it over the fruit. When cold, put a paper soaked in brandy over it, and tie the jars down with a bladder to exclude the air. This is a very good receipt, and should be taken advantage of in the spring. 1530. Dry Apricots.-Gather before ripe, scald in a jar put into boiling water, pare and stone them; put into a syrup of half their weight of sugar, in the proportion of half a pint of water to two pounds of sugar; scald, 218 AVOID YOURSELF WHAT YOU THINK WRONG IN YOUR NEIGHBOUR. and then boil until they are clear. Stand for two days in the syrup, then put into a thin candy, and scald them in it. Keep two days longer in the candy, heating them each day, and then lay them on glasses to dry. 1531. Preserved Peaches. Wipe and pick the fruit, and have ready a quarter of the weight of fine sugar in powder. Put the fruit into an ice-pot that shuts very close; throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot put a double piece of grey paper. Set the pot in a saucepan of water till the brandy is as hot as you can bear to put your finger into, but do not let it boil. Put the fruit into a jar, and pour on the brandy. Cover in same manner as preserves. 1532. Brandy Peaches.-Drop them into a weak boiling lye, until the skin can be wiped off. Make a thin syrup to cover them, boil until they are soft to the finger-nail; make a rich syrup, and add, after they come from the fire, and while hot, the same quantity of brandy as syrup. The fruit must be covered. 1533. Preserved Plums.-Cut your plums in half (they must not be quite ripe), and take out the stones. Weigh the plums, and allow a pound of loaf sugar to a pound of fruit. Crack the stones, take out the kernels, and break them in pieces. Boil the plums and kernels very slowly for about fifteen minutes, in as little water as possible. Then spread them on a large dish to cool, and strain the liquor. Next day add your syrup, and boil for fifteen minutes. Put into jars, pour the juice over when warm, and tie them up, when cold, with brandy paper. -Plums for common use are very good done in treacle. Put your plums into an earthen vessel that holds a gallon, having first slit each plum with a knife. To three quarts of plums put a pint of treacle. Cover them over, and set them on hot coals in the chimney corner. Let them stew for twelve hours or more, occasionally stirring, and next day put them up in jars. Done in this manner, they will keep till the next spring. 1534. To Preserve Lemons, Whole, for Dessert. - Take six fine, fresh, well-shaped lemons, cut a hole just round the stalk, and with a marrow-spoon scoop out the pips, and press out the juice, but leave the pulp in the lemons. Put them into a bowl with two or three quarts of spring water, to steep out the bitterness. Leave them three days, changing the water each day; or only two days if you wish them to be very bitter. Strain the juice as soon as squeezed out, boil it with one pound of loaf sugar (setting the jar into which it was strained in a pan of boiling water fifteen or twenty minutes); tie it up, quite hot, with bladder, and set by till wanted. Taste the water the lemons are lying in at the end of the third day; if not bitter, lift the lemons out into a china-lined pan, pour the water through a strainer upon them, boil gently one or two hours; set by in the pan. Boil again next day, until so tender that the head of a large needle will easily pierce the rind. Put in one pound of loaf sugar, make it just boil, and leave to cool. Next day boil the syrup, and pour it on the lemons; add one pound of sugar, and hot water to supply what was boiled away. Lift out the lemons, and boil the syrup and pour on them again every day for a fortnight, then every three or four days, adding gradually three pounds of sugar. When the lemons look clear and bright, boil the syrup pretty hard, add the lemon juice which had been set by, just boil, skim: put the lemons into jars, pour the syrup upon them, and tie up the jars instantly with bladder. 1535. Preserved Ginger. Scald the young roots till they become tender, peel them, and place in cold water, frequently changing the water: then put into a thin syrup, and, in a few days, put into jars, and pour a rich syrup over them. 1536. To Preserve Eggs.-It has been long known to housewives, THE HIGHEST HAPPINESS IS TO BE GOOD AND TO DO GOOD. 219 that consistence that it will cause an egg put into it to swim with its top just above the liquid; then place the eggs therein. " 1539. Bad Butter may be improved greatly by dissolving it in thoroughly hot water; let it cool, then skim it off, and churn again, adding a little good salt and sugar. A small portion can be tried and approved before doing a larger quantity. The water should be merely hot enough to melt the butter, or it will become oily. that the great secret of preserving eggs fresh is to place the small end downwards, and keep it in that position other requisites not being neglected, such as to have the eggs perfectly fresh 1538. Eggs may be Preserved when deposited for keeping, not allow-by applying with a brush a solution of ing them to become wet, keeping them gum arabic to the shells, and aftercool in warm weather, and avoiding wards packing them in dry charcoal freezing in winter. Take an inch board dust. of convenient size, say a foot wide, and two and a half feet long, and bore it full of holes, each about an inch and a half in diameter; a board of this size may have five dozen holes bored in it, for as many eggs. Then nail strips of thin board two inches wide round the edges, to serve as a ledge. Boards such as this may now be made to constitute the shelves of a cupboard in a cool cellar. The only precaution necessary is to place the eggs as fast as they are laid in these holes, with the small end downwards, and they will keep for months perfectly fresh. The great advantage of this plan is the perfect ease with which the fresh eggs are packed away, and again obtained when wanted. A carpenter would make such a board for a trifling charge." 1540. Rancid Butter. This may be restored by melting it in a water bath, with some coarsely powdered animal charcoal (which has been thoroughly sifted from dust), and strained through flannel. a 1541. Salt Butter may be freshened by churning it with new milk, in the proportion of a pound of butter to a quart of milk. Treat the butter in all respects in churning as fresh. Cheap earthenware churns for domestic use may be had at any hardware shop. 1542. To Preserve Milk.-Provide bottles, which must be perfectly clean, sweet, and dry; draw the milk from the cow into the bottles, and as they are filled, immediately cork them well up, and fasten the corks with packthread or wire. Then spread a little straw at the bottom of a boiler, on which place the bottles, with straw between them, until the boiler contains a sufficient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw the fire, and let the whole gradually cool. When quite cold, take out the bottles and pack them in sawdust, in hampers, and stow 1537. ANOTHER METHOD OF PRESERVING EGGS.-The several modes recommended for preserving eggs any length of time are not always successful. The egg, to be preserved well, should be kept at a temperature so low that the air and fluids within its shell shall not be brought into a decomposing condition; and, at the same time, the air outside of its shell should be excluded, in order to prevent its action in any way upon the egg. The following mixture was patented several years ago by Mr. Jayne, of Sheffield. He alleged that by means of it he could keep eggs two years. A part of his composition is often made use of-perhaps the whole of it would be better. Put into a tub or vessel one bushel of quick-them in the coolest part of the house. lime, two pounds of salt, half a pound of cream of tartar, and mix the same together, with as much water as will reduce the composition, or mixture, to Milk preserved in this manner, and allowed to remain even eighteen months in bottles, will be as sweet as when first milked from the cow. |