Part 1
# Enquire Within Upon Everything: The Great Victorian Domestic Standby ### By Philp, Robert Kemp
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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.
25. Partridges,
when young, have yellowish legs and dark-coloured bills. Old partridges are very indifferent eating.
26. Woodcocks and Snipes,
when old, have the feet thick and hard; when these are soft and tender, they are both young and fresh killed. When their bills become moist, and their throats muddy, they have been too long killed.
(See FOOD IN SEASON, Pars. 30--42.)
27. Names and Situations of the Various Joints.
28. Meats.
In different parts of the kingdom the method of cutting up carcases varies. That which we describe below is the most general, and is known as the English method.
i. Beef.