The National Cook Book, 9th ed.

For the convenience of those who have no scales and weights, the following table has been arranged. The measures correspond as nearly as possible with the weight of the different articles specified. These measures will answer for all the plainer cakes, &c. but greater accuracy is necessary for the richer kinds.

Avoirdupois is the weight employed in this table.

LIQUID MEASURE.
Sixteen ounces	are	one pound.
Eight ounces	are	half a pound.
Four ounces	are	a quarter of a pound.
White sugar, (pulverized) four gills and a half,		equal one pound.
Light brown sugar, three half pints,		equal one pound.
" " nine heaping table spoonsful,		equal one pound.
Wheat flour, one quart and one table spoonful,		equal one pound.
" fifteen heaping table spoonsful,		equal one pound.
Ten eggs,		equal one pound.
Fine Indian meal, one quart,		equals one pound five ounces.
Coarse " one quart,		equals one pound nine ounces.
Butter, one common sized tea-cup		holds a quarter of a pound.
Spices, (ground) two large table spoonsful,		equal one ounce.
Nutmegs, (whole) seven common sized,		equal one ounce.
Two gills	are	half a pint.
Four gills	are	one pint.
Two pints	are	one quart.
Four quarts	are	one gallon.
Six common table spoonsful		equal one gill.
One wine glassful		equals half a gill.
One common sized tumblerful		equals half a pint.

THE
NATIONAL COOK BOOK.

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