_--First emetics, and then brandy.

_Oxalic Acid (frequently taken for epsom salts):_--First give soap and
water, or chalk or magnesia and water. Give every two minutes.

_White Vitriol:_--Give plenty of milk and water.

_Tartar Emetic:_--Take large doses of tea made of white oak bark, or
peruvian bark. Drink plenty of warm water to encourage vomiting; then,
if the vomiting should not stop, give a grain of opium in water.

_Nitrate of Silver (lunar caustic):_--Give a strong solution of common
salt and water, and then an emetic.

_Verdigris:_--Give plenty of white of egg and water.

_Tobacco:_--Emetics, frequent draughts of cold water; camphor and
brandy.

MISCELLANEOUS.

FRENCH WORDS IN COOKING.

_Aspic:_--Savory jelly for cold dishes.

_Au gratin:_--Dishes prepared with sauce and crumbs and baked.

_Bouchees:_--Very thin patties or cakes, as name indicates--mouthfuls.

_Baba:_--A peculiar, sweet French yeast cake.

_Bechamel:_--A rich, white sauce made with stock.

_Bisque:_--A white soup made of shell fish.

_To Blanch:_--To place any article on the fire till it boils, then
plunge it in cold water; to whiten poultry, vegetables, etc. To remove
the skin by immersing in boiling water.

_Bouillon:_--A clear soup, stronger than broth, yet not so strong as
_consomme_, which is "reduced" soup.

_Braise:_--Meat cooked in a closely covered stewpan, so that it
retains its own flavor and those of the vegetables and flavorings put
with it.

_Brioche:_--A very rich, unsweetened French cake made with yeast.

_Cannelon:_--Stuffed rolled-up meat.

_Consomme:_--Clear soup or bouillon boiled down till very rich, _i.e._
consumed.

_Croquettes:_--A savory mince of fish or fowl, made with sauce into
shapes, and fried.

_Croustades:_--Fried forms of bread to serve minces or other meats
upon.

_Entree:_--A small dish, usually served between the courses at dinner.

_Fondue:_--A light preparation of melted cheese.

_Fondant:_--Sugar boiled and beaten to a creamy paste.

_Hollandaise Sauce:_--A rich sauce, something like hot mayonnaise.

_Matelote:_--A rich fish stew, with wine.

_Mayonnaise:_--A rich salad dressing.

_Meringue:_--Sugar and white of egg beaten to sauce.

_Marmade:_--A liquor of spices, vinegar, etc., in which fish or meats
are steeped before cooking.

_Miroton:_--Cold meat warmed in various ways, and dished in circular
form.

_Purse:_--This name is given to very thick soups, t