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as well as too little; yet we seldom hear the active and laborious complain of restless nights, for they generally enjoy the luxury of undisturbed repose. Refreshing sleep is often prevented by the use of strong tea, or heavy suppers; and the stomach being loaded, occasions frightful dreams, and broken and interrupted rest. It is also necessary to guard against anxiety and corroding grief: many by indulging these, have banished sleep so long that they could never afterwards enjoy it. Sleep taken in the forepart of the night is most refreshing, and nothing more effectually undermines and ruins the constitution than night
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a clear fire, or toasted with a fork. The slices should be of the same thickness in every part. To have it curled, the slices should be cut about two inches long, then rolled up, and a little wooden skewer passed through them. Put them into a cheese toaster or Dutch oven, for eight or ten minutes, turning the slices as they crisp. This is considered the handsomest way of dressing rashers of bacon, but it is best uncurled, because it is crisper, and more equally done. Slices of ham or bacon should not be more than half a quarter of an inch thick, and will eat much more mellow if soaked in hot water for a quarter of an hour,
artery is wounded, and it must be held very firmly till a surgeon arrives. But when the blood seems to flow equally from every part of the wound, and there is no reason therefore to suppose that any considerable vessel is wounded, it may be permitted to bleed while the dressings are preparing. The edges of the wound are then to be gently pressed together, and retained by straps of sticking plaster. These may remain on for three or four days, unless the sore becomes painful, or the matter smells offensive, in
the same manner as gherkins and French beans. SLICES OF BEEF. To prepare red beef for slices, cut off a piece of thin flank, and remove the skin. Rub the beef well with a mixture made of two pounds of commonthe same manner as gherkins and French beans. SLICES OF BEEF. To prepare red beef for slices, cut off a piece of thin flank, and remove the skin. Rub the beef well with a mixture made of two pounds of common[360] salt, two ounces of bay salt, two ounces of saltpetre, and half a pound of moist sugar, pounded together in a marble mortar. Put it into an earthen pan, and turn and rub it daily for a week. Then take it out of the brine and wipe it, strew over it pounded mace, cloves, pepper, a little allspice, salt, two ounces of bay salt, two ounces of saltpetre, and half a pound of moist sugar, pounded together in a marble mortar. Put it into an earthen pan, and turn and rub it daily for a week. Then take it out of the brine and wipe it, strew over it pounded mace, cloves, pepper, a little allspice,
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