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ENQUIRE WITHIN

UPON

EVERYTHING.

"WHETHER YOU WISH TO MODEL A FLOWER IN WAX; TO STUDY THE RULES OF
ETIQUETTE; TO SERVE A RELISH FOR BREAKFAST OR SUPPER; TO PLAN A DINNER
FOR A LARGE PARTY OR A SMALL ONE; TO CURE A HEADACHE; TO MAKE A WILL; TO
GET MARRIED; TO BURY A RELATIVE; WHATEVER YOU MAY WISH TO DO, MAKE, OR
TO ENJOY, PROVIDED YOUR DESIRE HAS RELATION TO THE NECESSITIES OF
DOMESTIC LIFE, I HOPE YOU WILL NOT FAIL TO 'ENQUIRE
WITHIN.'"--Editor.

ENQUIRERS ARE REFERRED TO THE INDEX AT THE END.

EIGHTY-NINTH EDITION. REVISED.
MAKING THE TOTAL ISSUE TO DATE
ONE MILLION ONE HUNDRED AND EIGHTY-EIGHT
THOUSAND COPIES.
LONDON:

HOULSTON AND SONS,

PATERNOSTER SQUARE.

1894.

* * * * *

COMPANION WORKS TO ENQUIRE WITHIN.

DAILY WANTS, DICTIONARY OF. 7s. 6d.

USEFUL KNOWLEDGE, DICTIONARY OF. 10s.

MEDICAL AND SURGICAL KNOWLEDGE, DICTIONARY OF. 5s.

REASON WHY. CHRISTIAN DENOMINATIONS. 3s. 6d.

REASON WHY. PHYSICAL GEOGRAPHY AND GEOLOGY. 3s. 6d.

REASON WHY. GENERAL SCIENCE. 2s. 6d.

REASON WHY. NATURAL HISTORY. 2s. 6d.

HISTORICAL REASON WHY. ENGLISH HISTORY. 2s. 6d.

REASON WHY. GARDENER'S AND FARMER'S. 2s. 6d.

REASON WHY. DOMESTIC SCIENCE FOR HOUSEWIVES. 2s. 6d.

BIBLICAL REASON WHY. SACRED HISTORY. 2s. 6d.

FAMILY SAVE-ALL; OR, SECONDARY COOKERY, ETC. 2s. 6d.

JOURNEY OF DISCOVERY; OR, THE INTERVIEW. 2s. 6d.

PRACTICAL HOUSEWIFE AND FAMILY MEDICAL GUIDE. 2s. 6d.

NOTICES TO CORRESPONDENTS. 2s. 6d.

CORNER CUPBOARD. A FAMILY REPOSITORY. 2s. 6d.

HOW A PENNY BECAME A THOUSAND POUNDS. } 2s. 6d.
LIFE DOUBLED BY THE ECONOMY OF TIME. }
Either of these two Works separately. 1s. 6d. cloth.

WONDERFUL THINGS OF ALL NATIONS. Two Series, each 2s. 6d.

THE HISTORICAL FINGER-POST. 2s. 6d.

* * * * *

BY THE SAME EDITOR.

HISTORY OF PROGRESS IN GREAT BRITAIN. _Two Series, each_ 6s.

THAT'S IT; OR, PLAIN TEACHING. _Cloth, gilt edges_, 3s. 6d.

WALKS ABROAD AND EVENINGS AT HOME. _Cloth, gilt edges_, 3s. 6d.

ELEGANT WORK FOR DELICATE FINGERS. 1s.

PHILOSOPHY AND MIRTH UNITED BY PEN AND PENCIL. 1s.

HANDY BOOK OF SHOPKEEPING; OR SHOPKEEPER'S GUIDE. 1s.

SHILLING KITCHINER; OR, ORACLE OF COOKERY FOR THE MILLION. 1s.

* * * * *

EDITOR'S PREFACE.

If there be any among my Readers who, having turned over the pages of
"ENQUIRE WITHIN," have hastily pronounced them to be confused and
ill-arranged, let them at once refer to THE INDEX, at page 389*, and for
ever hold their peace.

The INDEX is, to the vast congregation of useful hints and receipts that
fill the pages of this volume, what the DIRECTORY is to the great
aggregation of houses and people in London.

No one, being a stranger to London, would run about asking for "MR.
SMITH." But, remembering the Christian name and the profession of the
individual wanted, he would turn to the DIRECTORY, and trace him out.

Like a house, every paragraph in "ENQUIRE WITHIN" has its number,--and
the INDEX is the DIRECTORY which will explain what Facts, Hints, and
Instructions _inhabit_ that number.

For, if it be not a misnomer, we are prompted to say that "ENQUIRE
WITHIN" is _peopled_ with hundreds of ladies and gentlemen, who have
approved of the plan of the work, and contributed something to its store
of useful information. There they are, waiting to be questioned, and
ready to reply. Within each page some one lives to answer for the
correctness of the information imparted, just as certainly as where, in
the window of a dwelling, you see a paper directing you to "ENQUIRE
WITHIN," some one is there to answer you.

HOUSEKEEPERS of experience live at Nos. 1, 30, 438, 1251 and 2091; old
Dr. KITCHINER lives at 44; CAPTAIN CRAWLEY is to be found at 46 and
2568; the well-known Mrs. WARREN lives at 1809; Miss ACTON at 1310; Dr.
FRANKLIN at 1398; Mrs. HITCHING at 215; Mr. BANTING at 1768; Dr. WILSON
PHILIP at 1762; Mr. WITHERING at 2338; Mr. MECHI at 997; Dr. STENHOUSE
at 1776; Dr. ERASMUS WILSON at 1700; Dr. SOUTHWOOD SMITH at 1743; Dr.
BLAIR at 2180; M. SOYER at 1130; Dr. BABINGTON at 2407; Miss GIFFORD at
2337; and Dr. CLARK at 2384. In addition to these and many more, a
DOCTOR lives at 475; a GARDENER at 249; a SCHOOLMASTER at 161; a BUTCHER
at 27; a DANCING-MASTER at 139; an ARTIST at 2548; a NATURALIST at 2330;
a DYER at 2682; a MODELLER at 2346; a PROFESSED COOK at 1032; a
PHILANTHROPIST at 1368; a LAWYER at 1440; a SURGEON at 796; a CHESS
PLAYER at 71; a WHIST PLAYER, almost next door, at 73; a CHEMIST at 650;
a BREWER at 2267; a LAWN TENNIS PLAYER at 2765; a HOMOEOPATHIC
PRACTITIONER at 925; a WOOD-STAINER at 1413; two CONFECTIONERS at 1628
and 2024; a POULTRY-KEEPER at 1642; a METEOROLOGIST at 962; PHILOSOPHERS
at 973 and 1783; a PRACTICAL ECONOMIST at 985; a BAKER at 1002; a MASTER
OF THE CEREMONIES at 1924 and 2613; a BIRD FANCIER at 2155: a
WASHERWOMAN at 2729; an ANALYTICAL CHEMIST at 2747; an ACCOUNTANT at
2769; and so on.

Well! there they live--always at home. Knock at their doors--ENQUIRE
WITHIN. NO FEES TO PAY!!

Much care has been taken in selecting the information that is given,
and, as is amply shown by the above list, so many kind and competent
friends have lent a hand in the production of this volume that is
impossible to turn to any page without at once being reminded of the
GENEROUS FRIEND who abides there.

To some extent, though in a far less degree, assistance has been
rendered by the authors of many useful and popular works, for which due
acknowledgment must be made. Chief among these works are Dr. Kitchiner's
"COOKS' ORACLE"; "THE COOK," in _Houlston and Sons' Industrial
Library_; "THE SHOPKEEPER'S GUIDE;" "THE WIFE'S OWN COOKERY," "THE
PRACTICAL HOUSEWIFE," and many of the volumes of the "REASON WHY"
series.

Lastly, as in everyday life it is found necessary at times to make a
thorough inspection of house and home, and to carry out requisite
repairs, alterations, and additions, this has been done in the recent
editions of "ENQUIRE WITHIN," to which some hundreds of paragraphs have
been added, while others have been remodelled and revised in accordance
with the progress of the times in which we live. Care, however, has been
taken to alter nothing that needed no alteration, so that, practically,
this Popular Favourite is still the _old_ "ENQUIRE WITHIN;"
improved, it is true, but in no way so changed as to place it beyond the
recognition of those to whom it has been a BOOK OF CONSTANT REFERENCE
since its first appearance.

* * * * *

PUBLISHER'S PREFACE

TO THE SEVENTY-FIFTH EDITION.

The unparalleled success achieved by "ENQUIRE WITHIN UPON EVERYTHING"
demands special mention from its Publishers at the present moment. Its
prominent characteristics--varied usefulness and cheapness--have won for
it universal esteem. There is scarcely a spot reached by English
civilization to which this book has not found its way, receiving
everywhere the most cordial welcome and winning the warmest praise.
Proof of this world-wide popularity is clearly shown by the record of
the number of copies sold, now amounting to the wonderful total of

ONE MILLION COPIES

--a sale which the Publishers believe to be _absolutely without
precedent_ among similar books of reference. This result has been mainly
brought about by the kindly interest shown in the book by many friends,
to whom the Publishers' most hearty thanks are tendered for their
generous support and recommendations.

The work of revision has been carried on from year to year with
watchfulness and care, and many Additions have been made, both modern
and interesting, including Homoeopathy, Lawn Tennis, &c. Enquirers on
the laws of Landlord and Tenant, Husband and Wife, Debtor and Creditor,
are supplied with the latest information. Diseases and their Remedies,
and Medicines, their Uses and Doses, have received special attention.
The Index has been considerably extended, and with the aid of this, and
the Summary of Contents, it is hoped that no Enquirer will fail to
receive complete and satisfactory replies.

* * * * *

THE "ENQUIRE WITHIN" AND "REASON WHY" SERIES now comprises Twenty-seven
Volumes, containing upwards of SEVEN THOUSAND pages of closely printed
matter. They are entirely original in plan, and executed with the most
conscientious care. The Indexes have been prepared with great labour,
and alone occupy about 500 pages. A vast Fund of valuable Information,
embracing every Subject of Interest or Utility, is thus attainable, and
at a merely nominal Cost.

These Works are in such general demand, that the Sale has already
reached considerably upwards of

ONE-AND-A-HALF MILLION VOLUMES.

The attention of all parties interested in the dissemination of sound
Theoretical Instruction and Practical Knowledge is particularly directed
to the Twenty-seven Volumes in this Series of Popular and Valuable Books.

1-3. "DAILY WANTS, THE DICTIONARY OF," containing nearly 1,200 pages of
Information upon all matters of Practical and Domestic Utility.
Above 118,000 copies have been sold.

4-7. "USEFUL KNOWLEDGE, THE DICTIONARY OF," a Book of Reference upon
History, Geography, Science, Statistics, &c. A Companion Work to
the "Dictionary of Daily Wants."

8 & 9. "MEDICAL AND SURGICAL KNOWLEDGE, THE DICTIONARY OF," a Complete
Practical Guide on Health and Disease, for Families, Emigrants,
and Colonists.

10. "ENQUIRE WITHIN UPON EVERYTHING."

11. "THE REASON WHY, CHRISTIAN DENOMINATIONS," giving the Origin,
History, and Tenets of the Christian Sects, with the Reasons
assigned _by themselves_ for their Specialities of Faith and
forms of Worship.

12. "THE REASON WHY, PHYSICAL GEOGRAPHY AND GEOLOGY," containing upwards
of 1,200 Reasons, explanatory of the Physical Phenomena of
Earth and Sea, their Geological History, and the Geographical
distribution of Plants, Animals, and the Human Race.

13. "THE REASON WHY, BIBLICAL AND SACRED HISTORY," a Family Guide to
Scripture Readings, and a Handbook for Biblical Students.

14. "THE REASON WHY, GENERAL SCIENCE," giving Hundreds of Reasons for
things which, though generally received, are imperfectly
understood. This Volume has reached a sale of 53,000.

15. "THE REASON WHY, HISTORICAL," designed to simplify the study of
English History.

16. "THE REASON WHY, NATURAL HISTORY," giving REASONS for very numerous
interesting Facts in connection with the Habits and Instincts
of the various Orders of the Animal Kingdom.

17. "THE REASON WHY, GARDENING AND FARMING," giving some Thousands of
Reasons for various Facts and Phenomena in reference to the
Cultivation and Tillage of the Soil.

18. "THE REASON WHY, HOUSEWIFE'S SCIENCE," affording to the Manager of
Domestic Affairs intelligible Reasons for the various duties
she has to superintend or to perform.

19. "JOURNEY OF DISCOVERY ALL ROUND OUR HOUSE; OR, THE INTERVIEW," with
copious Information upon Domestic Matters.

20. "THE PRACTICAL HOUSEWIFE AND FAMILY MEDICAL GUIDE," a Series of
Instructive Papers on Cookery, Food, Treatment of the Sick,
&c., &c.

21. "THE FAMILY SAVE-ALL," a System of Secondary Cookery with Hints for
Economy in the use of Articles of Household Consumption.

22. "NOTICES TO CORRESPONDENTS," a Work full of curious Information on
all Subjects, gathered from actual Answers to Correspondents of
various Magazines and Newspapers.

23. "THE CORNER CUPBOARD," containing Domestic Information, Needlework
Designs, and Instructions for the Aquarium, &c.

24. "LIFE DOUBLED BY THE ECONOMY OF TIME," and "HOW A PENNY BECAME A
THOUSAND POUNDS." The first of these teaches the Value of
Moments, and shows how Life may be abridged by a careless
indifference to trifles of time; the second pursues a similar
argument with reference to Money.

25 & 26. "WONDERFUL THINGS;" affording interesting descriptions of the
_Wonders of all Nations_, with Illustrations.

27. "THE HISTORICAL FINGER-POST," giving briefly, but clearly, the
meaning and origin of hundreds of Terms, Phrases, Epithets,
Cognomens, Allusions, &c., in connection with History,
Politics, Theology, Law, Commerce, Literature, Army and Navy,
Arts and Sciences, Geography, Tradition, National, Social, and
Personal Characteristics. &c.

* * * * *

CONTENTS.

ADULTERATIONS OF FOOD, TESTS FOR 2747

BEVERAGES, PREPARATION OF, AND RECEIPTS FOR 565, 2267, 2455

BIRD-KEEPING, BEE-KEEPING, AND POULTRY-KEEPING 2155

CARVING, ARRANGEMENTS OF THE DINNER TABLE, ETC. 2616

CHILDREN, REARING AND MANAGEMENT OF 2025

CHOICE OF FOOD, MARKETING, ETC. 1

CONFECTIONERY: CAKES, JELLIES, SWEETMEATS 2091

COMMERCIAL AND MONETARY HINTS, MAXIMS 441

CORRECT SPEAKING, HINTS ON WRITING 161

DECORATION, PAINTING, STAINING, GILDING, ETC. 1413

DESTRUCTION OF VERMIN, NOXIOUS ANIMALS 1722

DRESS, CHOICE, ARRANGEMENT, AND CARE OF 1926

DYEING, SCOURING, CLEANING, LAUNDRY OPERATIONS 2682

EMERGENCIES AND ACCIDENTS, DROWNING, FIRE, ETC. 1376

ETIQUETTE, FORMS AND CEREMONIES OF 1924

FOOD OF VARIOUS KINDS, WHEN IN SEASON 30

FANCY NEEDLEWORK 1808

FUEL, LIGHTING, ETC., ECONOMY AND MANAGEMENT OF 984

FURNITURE, SELECTION AND ARRANGEMENT OF 296

GARDENING OPERATIONS THROUGHOUT THE YEAR 249

HOUSEHOLD CARPENTRY, MENDING, REPAIRING 308

INDOOR GAMES AND AMUSEMENTS 45

LADIES' EMPLOYMENTS: LEATHER-WORK, DIAPHANIE ETC. 2506

LEGAL INFORMATION AND ADVICE 1440

MEDICAL AND SURGICAL ADVICE 475

MINOR COMPLAINTS, COUGH, CRAMP ETC. 553

MISCELLANEOUS PREPARATIONS: INK, GUM, CEMENT, ETC. 2481

OUTDOOR SPORTS AND PASTIMES, LAWN TENNIS 2568

POISONING, TREATMENT IN CASES OF 1340

PREPARATION OF FOOD, COOKING OPERATIONS 1003

PRESERVING AND PICKLING, HINTS ON 1619

MODELLING, PREPARING BOTANICAL SPECIMENS, ETC. 2330

RULES OF CONDUCT: COUNSELS, HINTS, ADVICE 2180

SANITARY PRECAUTIONS AND REGULATIONS 1717

SAUCES, RELISHES, ZESTS, HOW TO PREPARE 2203

TABLES OF PERCENTAGES, INTEREST, MARKETING, WAGES 2770

TOILET REQUISITES, RECEIPTS FOR, ETC. 1677

* * * * *

ENQUIRE WITHIN

UPON

EVERYTHING.

* * * * *

1. Choice of Articles of Food.

Nothing is more important in the affairs of housekeeping than the
choice of wholesome food. Apropos to this is an amusing conundrum
which is as follows:--"A man went to market and bought _two_ fish.
When he reached home he found they were the same as when he had bought
them; yet there were _three!_ How was this?" The answer is--"He bought
two mackerel, and one _smelt!_" Those who envy him his bargain need
not care about the following rules; but to others they will be
valuable:

2. Mackerel

must be perfectly fresh, or it is a very indifferent fish; it will
neither bear carriage, nor being kept many hours out of the water. The
firmness of the flesh and the clearness of the eyes must be the
criteria of fresh mackerel, as they are of all other fish.

3. Turbot, and all flat white fish,

are rigid and firm when fresh; the under side should be of a rich
cream colour. When out of season, or too long kept, this becomes a
bluish white, and the flesh soft and flaccid. A clear bright eye in
any fish is also a mark of its being fresh and good.

4. Cod

is known to be fresh by the rigidity of the muscles (or flesh), the
redness of the gills, and clearness of the eyes. Crimping much
improves this fish.

5. Salmon.

The flavour and excellence of this fish depend upon its freshness and
the shortness of time since it was caught; for no method can
completely preserve the delicate flavour that salmon has when just
taken out of the water. A great deal of what is brought to London has
been packed in ice, and comes from the Scotch and Irish rivers, and,
though perfectly fresh, is not quite equal to salmon from English
streams.

6. Herrings

should be eaten when very fresh; and, like mackerel, will not remain
good many hours after they are caught. But they are excellent,
especially for breakfast relishes, either salted, split, dried, and
peppered, or pickled. Mackerel are very good when prepared in either
of these ways.

7. Fresh Water Fish.

The remarks as to firmness and clear fresh eyes apply to this variety
of fish, of which there are carp, tench, pike, perch, &c.

8. Lobsters

recently caught, have always some remains of muscular action in the
claws, which may be excited by pressing the eyes with the finger; when
this cannot be produced, the lobster must have been too long kept.
When boiled, the tail preserves its elasticity if fresh, but loses it
as soon as it becomes stale. The heaviest lobsters are the best; when
light they are watery and poor. Hen lobsters may generally be known by
the spawn, or by the breadth of the "flap."

9. Crab and Crayfish

must be chosen by observations similar to those given above in the
choice of lobsters. Crabs have an agreeable smell when fresh.

10. Prawns and Shrimps,

when fresh, are firm and crisp.

11. Oysters.

If fresh, the shell is firmly closed; when the shells of oysters are
open, they are dead, and unfit for food. The small-shelled oysters,
the Byfleet, Colchester, and Milford, are the finest in flavour.
Larger kinds, as the Torbay oysters, are generally considered only fit
for stewing and sauces, and as an addition to rump-steak puddings and
pies, though some persons prefer them to the smaller oysters, even
when not cooked. Of late years English oysters have become scarce and
dear; and in consequence the American Blue Point oysters find a ready
market.

12. Beef.

The grain of ox beef, when good, is loose, the meat red, and the fat
inclining to yellow. Cow beef, on the contrary, has a closer grain and
whiter fat, but the meat is scarcely as red as that of ox beef.
Inferior beef, which is meat obtained from ill-fed animals, or from
those which had become too old for food, may be known by a hard,
skinny fat, a dark red lean, and, in old animals, a line of horny
texture running through the meat of the ribs. When meat rises up
quickly, after being pressed by the finger, it may be considered as
being the flesh of an animal which was in its prime; but when the dent
made by pressure returns slowly, or remains visible, the animal had
probably passed its prime, and the meat consequently must be of
inferior quality.

13. Veal

should be delicately white, though it is often juicy and
well-flavoured when rather dark in colour. Butchers, it is said, bleed
calves purposely before killing them, with a view to make the flesh
white, but this also makes it dry and flavourless. On examining the
loin, if the fat enveloping the kidney be white and firm-looking, the
meat will probably be prime and recently killed. Veal will not keep so
long as an older meat, especially in hot or damp weather: when going,
the fat becomes soft and moist, the meat flabby and spotted, and
somewhat porous like sponge. Large, overgrown veal is inferior to
small, delicate, yet fat veal. The fillet of a cow-calf is known by
the udder attached to it, and by the softness of the skin; it is
preferable to the veal of a bull-calf.

14. Mutton.

The meat should be firm and close in grain, and red in colour, the fat
white and firm. Mutton is in its prime when the sheep is about five
years old, though it is often killed much younger. If too young, the
flesh feels tender when pinched; if too old, on being pinched it
wrinkles up, and so remains. In young mutton, the fat readily
separates; in old, it is held together by strings of skin. In sheep
diseased of the rot, the flesh is very pale-coloured, the fat
inclining to yellow; the meat appears loose from the bone, and, if
squeezed, drops of water ooze out from the grains; after cooking, the
meat drops clean away from the bones. Wether mutton is preferred to
that of the ewe; it may be known by the lump of fat on the inside of
the thigh.

15. Lamb.

This meat will not keep long after it is killed. The large vein in the
neck is bluish in colour when the fore quarter is fresh, green when it
is becoming stale. In the hind quarter, if not recently killed, the
fat of the kidney will have a slight smell, and the knuckle will have
lost its firmness.

16. Pork.

When good, the rind is thin, smooth, and cool to the touch; when
changing, from being too long killed, it becomes flaccid and clammy.
Enlarged glands, called kernels, in the fat, are marks of an ill-fed
or diseased pig.

17. Bacon

should have a thin rind, and the fat should be firm, and tinged red by
the curing; the flesh should be of a clear red, without intermixture
of yellow, and it should firmly adhere to the bone. To judge the state
of a ham, plunge a knife into it to the bone; on drawing it back, if
particles of meat adhere to it, or if the smell is disagreeable, the
curing has not been effectual, and the ham is not good; it should, in
such a state, be immediately cooked. In buying a ham, a short thick
one is to be preferred to one long and thin. Of English hams,
Yorkshire, Westmoreland, and Hampshire are most esteemed; of foreign,
the Westphalian. The bacon and "sugar cured" hams now imported in
large quantities from Canada and the United States are both cheap and
good.

18. Venison.

When good, the fat is clear, bright, and of considerable thickness. To
know when it is necessary to cook it, a knife must be plunged into the
haunch; and from the smell the cook must determine whether to dress it
at once, or to keep it a little longer.

19. Turkey.

In choosing poultry, the age of the bird is the chief point to be
attended to. An old turkey has rough and reddish legs; a young one
smooth and black. Fresh killed, the eyes are full and clear, and the
feet moist. When it has been kept too long, the parts about the vent
have a greenish appearance.

20. Common Domestic Fowls,

when young, have the legs and combs smooth; when old these parts are
rough, and on the breast long hairs are found when the feathers axe
plucked off: these hairs must be removed by singeing. Fowls and
chickens should be plump on the breast, fat on the back, and
white-legged.

21. Geese.

The bills and feet are red when old, yellow when young. Fresh killed,
the feet are pliable, but they get stiff when the birds are kept too
long. Geese are called green when they are only two or three months
old.

22. Ducks.

Choose them with supple feet and hard plump breasts. Tame ducks have
yellow feet, wild ones red.

23. Pigeons

are very indifferent food when they are kept too long. Suppleness of
the feet shows them to be young; the flesh is flaccid when they are
getting bad from keeping. Tame pigeons are larger than wild pigeons,
but not so large as the wood pigeon.

24. Hares and Rabbits

when old, have the haunches thick, the ears dry and tough, and the
claws blunt and ragged. A young hare has claws smooth and sharp, ears
that easily tear, and a narrow cleft in the lip. A leveret is
distinguished from a hare by a knob or small bone near the foot.