Part 25

Ada, _German_, same as Edith, _q.v._ Adela, _German_, same as Adeline, _q.v._ Adelaide, _German_, same as Adeline, _q.v._ Adeline, _German_, a princess. Agatha, _Greek_, good. Agnes, _German_, chaste. Alethea, _Greek_, the truth. Althea, _Greek_, hunting. Alice / Alicia, German_, noble. Alma, _Latin_, benignant. Amabel, _Latin_, loveable. Amy / Amelia, _French_, a beloved. Angelina, _Greek_, lovely, angelic. Anna / Anne, _Hebrew_, gracious. Arabella, _Latin_, a fair altar. Aureola, _Latin_, like gold. Aurora, _Latin_, morning brightness. Barbara, _Latin_, foreign or strange. Beatrice, _Latin_, making happy. Bella, _Italian_, beautiful. Benedicta, _Latin_, blessed. Bernice, _Greek_, bringing victory. Bertha, _Greek_, bright or famous. Bessie, short form of Elizabeth, _q.v._ Blanche, _French_, fair. Bona, _Latin_, good. Bridget, _Irish_, shining bright. Camilla, _Latin_, attendant at a sacrifice. Carlotta, _Italian_, same as Charlotte, _q.v._ Caroline, _feminine of_ Carolus, _the Latin of_ Charles, noble-spirited. Cassandra, _Greek_, a reformer of men. Catherine, _Greek_, pure or clean. Cecilia, _Latin_, from Cecil. Charity, _Greek_, love, bounty. Charlotte, _French_, all noble. Chloe, _Greek_, a green herb. Christiana, _Greek_, belonging to Christ. Cicely, a corruption of Cecilia, _q.v._ Clara, _Latin_, clear or bright. Clarissa, _Latin_, clear or bright. Constance, _Latin_, constant. Dagmar, _German_, joy of the Danes. Deborah, _Hebrew_, a bee. Diana, _Greek_, Jupiter's daughter. Dorcas, _Greek_, a wild roe. Dorothea/Dorothy, _Greek_, the gift of God. Edith, _Saxon_, happiness. Eleanor, _Saxon_, all fruitful. Eliza/Elizabeth, _Hebrew_, the oath of God. Ellen, another form of Helen, _q.v._ Emily, corrupted from Amelia. Emma, _German_, a nurse. Esther/Hesther, _Hebrew_, secret. Eudoia, _Greek_, prospering in the way. Eudora, _Greek_, good gift. Eudosia, _Greek_, good gift or well-given. Eugenia, _French_, well-born. Eunice, _Greek_, fair victory. Eva / Eve, _Hebrew_, causing life. Fanny, _diminutive of_ Frances, _q.v._ Fenella, _Greek_, bright to look on. Flora, _Latin_, flowers. Florence, _Latin_, blooming, flourishing. Frances, _German_, free. Gertrude, _German_, all truth. Grace, _Latin_, favour. Hagar, _Hebrew_, a stranger. Hadassah, _Hebrew_, form of Esther, _q.v._ Hannah, _Hebrew_, gracious. Harriet, _German_, head of the house. Helen / Helena, _Greek_, alluring. Henrietta, _fem. and dim_. of Henry, _q.v._ Hephzibah, _Hebrew_, my delight is in her. Hilda, _German_, warrior maiden. Honora, _Latin_, honourable, Huldah, _Hebrew_, a weazel. Isabella, _Spanish_, fair Eliza. Jane / Jeanne, _feminine of_ John, _q.v._ Janet / Jeannette, little Jane. Jemima, _Hebrew_, a dove. Joan, _Hebrew, fem. of_ John, _q.v._ Joanna or Johanna, _form of_ Joan, _q.v._ Joyce, _French_, pleasant. Judith, _Hebrew_, praising. Julia / Juliana, _feminine of_ Julian, _q.v._ Katharine, _form of_ Catherine, _q.v._ Keturah, _Hebrew_, incense. Keziah, _Hebrew_, cassia. Laura, _Latin_, a laurel. Lavinia, _Latin_, of Latium. Letitia, _Latin_, joy of gladness. Lilian / Lily, _Latin_, a lily. Lois, _Greek_, better. Louisa, _German, fem. of_ Louis, _q.v._ Lucretia, _Latin_, a chaste Roman lady. Lucy, _Latin, feminine of_ Lucius. Lydia, _Greek_, descended from Lud, Mabel, _Latin_, lovely or loveable. Madeline, _form of_ Magdalen, q.v. Magdalen, _Syriac_, magnificent. Margaret, _Greek_, a pearl. Maria / Marie, _forms of_ Mary, q.v. Martha, _Hebrew_, bitterness. Mary, _Hebrew_, bitter. Matilda, _German_, a lady of honour. Maud, _German, form of_ Matilda, q.v. May, _Latin_, month of May, or _dim. of_ Mary, q.v. Mercy, _English_, compassion. Mildred, _Saxon_, speaking mild, Minnie, _dim. of_ Margaret, q.v. Naomi, _Hebrew_, alluring. Nest, _British, the same as_ Agnes, Nicola, _Greek, feminine of_ Nicholas. Olive / Olivia, _Latin_, an olive. Olympic, _Greek_, heavenly. Ophelia, _Greek_, a serpent. Parnell / Petronilla, little Peter. Patience, _Latin_, bearing patiently. Paulina, _Latin, feminine of_ Paulinus. Penelope, _Greek_, a weaver. Persis, _Greek_, destroying. Philadelphia, _Greek_, brotherly love. Philippa, _Greek, feminine of_ Philip. Phoebe, _Greek_, the light of life. Phyllis, _Greek_, a green bough. Polly, _variation of_ Molly, _dim. of_ Mary, q.v. Priscilla, _Latin_, somewhat old. Prudence, _Latin_, discretion. Pysche, _Greek_, the soul. Rachel, _Hebrew_, a lamb. Rebecca, _Hebrew_, fat or plump. Rhoda, _Greek_, a rose. Rosa / Rose, _Latin_, a rose. Rosalie / Rosaline, _Latin_, little rose. Rosalind, _Latin_, beautiful as a rose. Rosabella, _Italian_, a fair rose. Rosamond, _Saxon_, rose of peace. Roxana, _Persian_, dawn of day. Ruth, _Hebrew_, trembling, or beauty. Sabina, _Latin_, sprung from the Sabines Salome, _Hebrew_, perfect. Sapphira, _Greek_, like a sapphire stone. Sarah, _Hebrew_, a princess. Selina, _Greek_, the moon. Sibylla, _Greek_, the counsel of God. Sophia, _Greek_, wisdom. Sophronia, _Greek_, of a sound mind. Susan / Susanna _Hebrew_, a lily. Tabitha, _Syriac_, a roe. Temperance, _Latin_, moderation. Theodosia, _Greek_, given by God. Tryphena, _Greek_, delicate. Tryphosa, _Greek_, delicious. Victoria, _Latin_, victory. Vida, _Erse, feminine of_ David. Ursula, _Latin_, a she bear. Walburga, _Saxon_, gracious. Winifred, _Saxon_, winning peace. Zenobia, _Greek_, the life of Jupiter.

[NOR BREAK THE TIES OF FRIENDSHIP NEEDLESSLY.]

973. Hints on the Barometer.

974. _Why does a Barometer indicate the Pressure of the Atmosphere?_

Because it consists of a tube containing quicksilver, closed at one end and open at the other, so that the pressure of air upon the open end balances the weight of the column of mercury (quicksilver); and when the pressure of the air upon the open surface of the mercury increases or decreases, the mercury rises or falls in response thereto.

975. _Why is a Barometer called also a "Weather Glass"?_

Because changes in the weather are generally preceded by alterations in the atmospheric pressure. But we cannot perceive those changes as they gradually occur; the alteration in the height of the column of mercury, therefore, enables us to know that atmospheric changes are taking place, and by observation we are enabled to determine certain rules by which the state of the weather may be foretold with considerable probability.

976. _Why docs the Hand of the Weather Dial change its Position when the Column of Mercury rises or falls?_

Because a weight which floats upon the open surface of the mercury is attached to a string, having a nearly equal weight at the other extremity; the string is laid over a revolving pivot, to which the hand is fixed, and the friction of the string turns the hand as the mercury rises or falls.

977. _Why does Tapping the Face of the Barometer sometimes cause the Hand to Move?_

Because the weight on the surface of the mercury frequently leans against the side of the tube, and does not move freely. And, also, the mercury clings to the sides of the tube by capillary attraction; therefore, tapping on the face of the barometer sets the weight free, and overcomes the attraction which impedes the rise or fall of the mercury.

978. _Why does the Fall of the Barometer denote the Approach of Rain?_

Because it shows that as the air cannot support the full weight of the column of mercury, the atmosphere must be thin with watery vapours.

979. _Why does the Rise of the Barometer denote the Approach of Fine Weather?_

Because the external air, becoming dense, and free from highly elastic vapours, presses with increased force upon the mercury upon which the weight floats; that weight, therefore, sinks in the short tube as the mercury rises in the long one, and in sinking, turns the hand to Change, Fair, &e.

980. _When does the Barometer stand highest?_

When there is a duration of frost, or when north-easterly winds prevail.

981. _Why does the Barometer stand highest at these Times?_

Because the atmosphere is exceedingly dry and dense, and fully balances the weight of the column of mercury.

982. _When does the Barometer stand lowest?_

When a thaw follows a long frost, or when south-west winds prevail.

983. _Why does the Barometer stand lowest at these Times?_

Because much moisture exists in the air, by which it is rendered less dense and heavy. [1]

[Footnote 1: From "The Reason Why--General Science, containing 1,400 Reasons for things generally believed but imperfectly understood." London: Houlston and Sons.]

984. Cheap Fuel

One bushel of small coal or sawdust, or both mixed together, two bushels of sand, one bushel and a half of clay. Let these be mixed together with common water, like ordinary mortar; the more they are stirred and mixed together the better; then make them into balls, or, with a small mould, in the shape of bricks, pile them in a dry place, and use when hard and sufficiently dry. A fire cannot be lighted with them, but when the fire is lighted, put two or three on behind with some coals in front, and the fire will be found to last longer than if made up in the ordinary way.

985. Economy of Fuel.

There is no part of domestic economy which everybody professes to understand better than the management of a fire, and yet there is no branch in the household arrangement where there is a greater proportional and unnecessary waste than arises from ignorance and mismanagement in this article.

986. The Use of the Poker.

The use of the poker should be confined to two particular points--the opening of a dying fire, so as to admit the free passage of the air into it, and sometimes, but not always, through it; or else, drawing together the remains of a half-burned fire, so as to concentrate the heat, whilst the parts still ignited are opened to the atmosphere.

987. The Use of Bellows (1).

When using a pair of bellows to a fire only partially ignited, or

## partially extinguished, blow, at first, not into the part that is

still alight, but into the dead coals close to it, so that the air may

## partly extend to the burning coal.

988. The Use of Bellows (2).

After a few blasts blow into the burning fuel, directing the stream

## partly towards the dead coal, when it will be found that the ignition

will extend much more rapidly than under the common method of blowing furiously into the flame at random.

989. Ordering Coals.

If the consumer, instead of ordering a large supply of coals at once, will at first content himself with a sample, he may with very little trouble ascertain who will deal fairly with him; and, if he wisely pays ready money, he will be independent of his coal merchant; a situation which few families, even in genteel life, can boast of.

990. The Truest Economy (1).

To deal for ready money only in all the departments of domestic arrangement, is the truest economy. This truth cannot be repeated too often.

991. The Truest Economy (2).

Ready money will always command the best and cheapest of every article of consumption, if expended with judgment; and the dealer, who intends to act fairly, will always prefer it.

992. Cash vs. Credit (1).

Trust not him who seems more anxious to give credit than to receive cash.

993. Cash vs. Credit (2).

The former hopes to secure custom by having a hold upon you in his books, and continues always to make up for his advance, either by an advanced price, or an inferior article, whilst the latter knows that your custom can only be secured by fair dealing.

994. Buy at Proper Seasons.

There is, likewise, another consideration, as far as economy is concerned, which is not only to buy with ready money, but to buy at proper seasons; for there is with every article a cheap season and a dear one; and with none more than coals, insomuch that the master of a family who fills his coal cellar in the middle of the summer, rather than the beginning of the winter, will find it filled at far less expense than it would otherwise cost him.

995. Waste.

It is now necessary to remind our readers that chimneys often smoke, and that coals are often wasted by throwing too much fuel at once upon a fire.

996. Preventing Waste.

To prove this it is only necessary to remove the superfluous coal from the top of the grate, when the smoking instantly ceases; as to the waste, that evidently proceeds from the injudicious use of the poker, which not only throws a great portion of the small coals among the cinders, but often extinguishes the fire it was intended to foster.

997. The "Parson's" or Front Fire Grate.

The construction of most of the grates of the present day tends very much to a great consumption of fuel without a proportionate increase in the heat of the room. The "Parson's" grate was suggested by the late Mr. Mechi, of Tiptree Hall, Kelvedon, Essex, in order to obtain increased heat from less fuel. Speaking of this grate, Mr. Mechi says:

"The tested gain by the use of this grate is an increase of 15 degrees of temperature, with a saving of one-third in fuel. I believe that there are several millions of grates on the wrong principle, hurrying the heat up the chimney instead of into the room, and thus causing an in-draught of cold air. This is especially the case with strong drawing registers. No part of a grate should be of iron, except the thin front bars; for iron is a conductor away of heat, but fire-bricks are not so."

The principle of the grate is thus explained by a writer in 'The Field', who says:

"If any of your readers are troubled with smoky fires and cold rooms, allow me to recommend them to follow Mr. Mechi's plan, as I have done. Remove the front and bottom bars from any ordinary grate; then lay on the hearth, under where the bars were, a large fire tile, three inches thick, cut to fit properly, and projecting about an inch further out than the old upright bars. Then get made by the blacksmith a straight hurdle, twelve inches deep, having ten bars, to fit into the slots which held the old bars, and allow it to take its bearing upon the projecting fire-brick. The bars should be round, of five-eighth inch rod, excepting the top and bottom, which are better flat, about 1-1/4 in. broad. My dining-room grate was thus altered at a total cost of eighteen shillings two years ago, the result being that a smoky chimney is cured, and that the room is always at a really comfortable temperature, with a smaller consumption of coal than before. The whole of the radiation is into the room, with perfect slow combustion."

998. Oil Lighting.

Whenever oil, whether animal, vegetable, or mineral, is used for the purpose of artificial light, it should be kept free from all exposure to atmospheric air; as it is apt to absorb considerable quantities of oxygen. If animal oil is very coarse or tenacious, a very small quantity of oil of turpentine may be added.

999. Improving Candles.

Candles improve by keeping a few months. If wax candles become discoloured or soiled, they may be restored by rubbing them over with a clean flannel slightly dipped in spirits of wine.

1000. Lighting Candles.

In lighting candles always hold the match to the side of the wick, and not over the top of it, as is generally done.

1001. Night Lights.

Field's and Child's night lights are generally known and are easily obtainable. But under circumstances where they cannot be procured, the waste of candles may be thus applied. Make a _fine_ cotton, and wax it with white wax. Then cut into the requisite lengths. Melt the grease and pour into pill boxes, previously either fixing the cotton in the centre, or dropping it in just before the grease sets. If a little white wax be melted with the grease, all the better. In this manner, the ends and drippings of candles may be used up. When set to burn, place in a saucer, with sufficient water to rise to the extent of the 16th of an inch around the base of the night light.

1002. Revolving Ovens.

These ovens may be easily made by any tin-man. They are not now manufactured for sale, which is to be regretted, on account of their obvious utility. When suspended in front of any ordinary fire by means of a bottle-jack or a common worsted string, the Revolving Oven will bake bread, cakes, pies, &c., in a much more equal and perfect manner than either a side oven or an American oven, without depriving the room of the heat and comfort of the fire. Before an ordinary fire, in any room in the house, it will bake a four-pound loaf in an hour and twenty minutes. It also bakes pastry remarkably well, and all the care it requires is merely to give it a look now and then to see that it keeps turning.

The bottom of the oven,[1] is made in the form of two saucers, the lower one of which is inverted, while the other stands on it in the ordinary position. A rim, from 1 in. to 2 in. in height, is fixed round the eage of the upper saucer, but a little within it, and over this rim fits a cylinder with a top, slightly domed, which also resembles a saucer turned upside-down. In the centre of the top is a circular ventilator, through which steam, generated in baking, can escape, and the ventilator is covered by a domed plate, as large as the top of the oven. This acts as a radiator to reflect heat on the top of the oven, and is furnished with a knob, by which the cylinder that covers the article to be baked may be removed, in order to view the progress of the baking. Two strong wires project from the bottom on either side, terminating in loops or eyes for the reception of the hooks of a handle, by which the entire apparatus may be suspended in front of the fire.

[Footnote 1: An illustration of this oven is given in the "Dictionary of Daily Wants," under the word "Oven." This work is published by Messrs. Houlston and Sons, Paternoster-square, E.C.]

1003. Yeast (1).

Boil, say on Monday morning, two ounces of the best hops in four quarts of water for half an hour; strain it, and let the liquor cool to new-milk warmth; then put in a small handful of salt, and half a pound of sugar; beat up one pound of the best flour with some of the liquor, and then mix well all together. On Wednesday add three pounds of potatoes, boiled, and then mashed, to stand till Thursday; then strain it and put it into bottles, and it is ready for use. _It must be stirred frequently while it is making, and kept near the fire_. Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time. This yeast ferments spontaneously, not requiring the aid of other yeast; and if care be taken to let it ferment well in the earthen bowl in which it is made, you may cork it up tight when bottled. The quantity above given will fill four seltzer-water bottles.

[NEVER SPEND YOUR MONEY BEFORE YOU HAVE IT.]

1004. Yeast (2).

The following is an excellent recipe for making yeast:--For 14 lbs. of flour (but a greater quantity does not require so much in proportion),--into two quarts of water put a quarter of an ounce of hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil for twenty minutes, strain through a sieve, let the liquor stand till new-milk warm, then add the quickening; let it stand in a large jar or jug till sufficiently risen; first put into an earthen bottle from a pint to two quarts of the yeast, according to the size of the baking, for a future quickening. Let it stand uncorked an hour or two, and put into a cool place till wanted for a fresh baking. Put the remainder of it, and two quarts of warm water, to half or more of the flour; stir well, let it stand to rise, knead up with the rest of the flour, put it into or upon tins, and let it stand to rise. Then bake in a moderately quick oven. For a first quickening a little German yeast will do.

1005. Economical Yeast.

Boil one pound of good flour, a quarter of a pound of brown sugar, and a little salt, in two gallons of water, for one hour. When milk-warm, bottle it, and cork it close. It will be fit for use in twenty-four hours. One pint of this yeast will make eighteen pounds of bread.

1006. Pure and Cheap Bread.

Whole meal bread may be made by any one who possesses a small hand mill that will grind about twenty pounds of wheat at a time. This bread is far more nutritious than ordinary bread made from flour from which the bran has been entirely separated. The meal thus obtained may be used for puddings, &c. There are mills which grind and dress the wheat at one operation. Such mills may be obtained at any ironmonger's. The saving in the cost of bread amounts to nearly one-third, which would soon cover the cost of the mill, and effect a most important saving, besides promoting health, by avoiding the evil effects of adulterated flour.

1007. Home-made Bread.

To one quartern of flour (three pounds and a half), add a dessertspoonful of salt, and mix them well; mix about two tablespoonfuls of good fresh yeast with half a pint of water a little warm, but not hot; make a hole with your hand in the middle of the flour, but not quite touching the bottom of the pan; pour the water and yeast into this hole, and stir it with a spoon till you have made a thin batter; sprinkle this over with flour, cover the pan over with a dry cloth, and let it stand in a warm room for an hour; not near the fire, except in cold weather, and then not too close; then add a pint of water a little warm, and knead the whole well together, till the dough comes clean through the hand (some flour will require a little more water; but in this, experience must be your guide); let it stand again for about a quarter of an hour, and then bake at pleasure.

1008. Indian Corn Flour and Wheaten Bread.

The peculiarity of this bread consists in its being composed in part of Indian corn flour, which will be seen by the following analysis by the late Professor Johnston, to be much richer in gluten and fatty matter than the flour of wheat, to which circumstance it owes its highly nutritive character:

English Fine Indian Corn Wheaten Flour. Flour. Water 16 14 Gluten 10 12 Fat 2 8 Starch, &c. 72 66 --- --- Total 100 100

Take of Indian corn flour seven pounds, pour upon it four quarts of boiling water, stirring it all the time; let it stand till about new-milk warm, then mix it with fourteen pounds of fine wheaten flour, to which a quarter of a pound of salt has been previously added. Make a depression on the surface of this mixture, and pour into it two quarts of yeast, which should be thickened to the consistence of cream with some of the flour; let it stand all night; on the following morning the whole should be well kneaded, and allowed to stand for three hours; then divide it into loaves, which are better baked in tins, in which they should stand for half an hour, then bake. Thirty-two pounds of wholesome, nutritive, and very agreeable bread will be the result. It is of importance that the flour of Indian corn should be procured, as Indian corn meal is that which is commonly met with at the shops, and the coarseness of the husk in the meal might to some persons be prejudicial.

[NEVER TROUBLE ANOTHER FOR WHAT YOU CAN DO YOURSELF.]

1009. To make Bread with German Yeast.