Ladies Indispensable Assistant

                                                                                                                                               Author: E. Hutchinson
                                                                                                                                           Published: New York, 1852

Physical Description: This book has a white cover with a black spine. Across the white cover is the title, which is longer than the one listed. This book identifies as being made for ladies in their various positions as relations and as a manual for behaviour. This title and description takes up the entire cover. A small squiggle line at the bottom separates the title from the publishing information and year. On the back cover there is a black and white drawing of various animals including: horses, peacocks, turkeys, chickens, pigs, rabbits and cows. Below it notes that this book was registered in New York in 1851.

Ladies Assistant

Subject: This book is meant as an instructional manual for women, and is targeted towards newly married women. The first half of the book is all about caring for
different illnesses. It provides care instructions for everything from nose bleeds to liver issues, and provides an index of plants and there uses. The remainder of book
contains various recipes, most of them are simple. All of the recipes found in this book have very few formal measurements.

                                                                        Recipe for Earache
 Roast a piece of lean mutton, squeeze out the juice and drop it into the ear as hot as can be borne; or Roast an onion, and put it into the ear, as hot as it can be                                                                                        borne.

                                                                            Spruce Beer

             Allow an ounce of hops and a spoonful of ginger to a gallon of water.                When all is boiled, strain it, and put in a pint of molasses and half an ounce or less of the essence of spruce; when cool, as a tea-cup of yeast, put it into a clean                     tight cask and let ferment a day or two; then bottle it for use.