Francatelli Recipes for Confectionary and Preserves, Chapter 26
Welcome to FabulousFusionFood's Francatelli Recipes for Confectionary and Preserves — This page gives you the entire contents of the Twenty-sixth Chapter: Confectionary and Preserving from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXVI.
No. 869.—TO BOTTLE GOOSEBERRIES.
THAT kind of gooseberry called Warringtons is the best for preserving in their green or unripe state ; they should be morning-gathered, well-picked into dry, clean bottles, filled with syrup, No. 842 ; corked down tight, and tied over with string. The bottles should be placed in a stockpot, or some such large vessel, of sufficient depth and capacity to admit of the bottles standing upright in it, with cold water in sufficient quantity to reach up to the necks of the bottles : the vessel, or pan containing the bottles of gooseberries must be placed on the fire, with the lid on, and as soon as the water comes to boiling point, lift them off the fire to stand by the side for five minutes longer, when the gooseberries will be effectually scalded through : the bottles must not be removed until the water is nearly cold.
Note.—The plainest test for ascertaining whether the fruit is done, is to lift up a bottle in order to satisfy yourself that the fruit has risen about an inch from bottom of the bottle. In general, gooseberries require a quarter of an hour’s scalding.
When the bottles of fruit are become perfectly cold, any of the corks which in the course of scalding may have burst out, or become loosened, must be refitted, and tied down afresh; and the nozzle of each bottle must be dipped in hot bottle-wax. When all are satisfactorily finished, let them be put away in the cellar, binned up in the same order as is customary with bottles of wine.
Note.—The bottle-wax must be melted with beesʼ-wax, at the rate of one ounce of bees'-wax to one pound of bottle-wax.
I strongly recommend that green-wax should never be used for any of these purposes, as it contains corrosive poison in its composition ; and however careful persons may be while removing the wax previously to roughing the cork, it may easily happen, that some un-perceived portion of the green wax may find its way into the fruit, and occasion serious mischief. All other coloured wax is harmless.
No. 870. —TO BOTTLE CURRANTS.
The currants must be gathered in dry weather, picked into dry, clean bottles, filled up with syrup, No. 842, corked and tied down as directed in No. 842 ; and after they have been submitted to the action of ten minutesʼ very gentle ebullition, or simmering, remove them from the fire ; and when cold, wipe and wax over the nozzles, and finish as directed in No. 869.
No. 87l.—TO BOTTLE RASPBERRIES.
Pick the raspberries without bruising them, into dry, clean bottles ; fill up with syrup, No. 842 ; cork and tie down, and submit them to ten minutesʼ gentle ebullition, and when cold, finish as directed in No. 869.
No. 872.—TO BOTTLE STRAWBERRIES.
Strawberries called seedlings are the best for bottling ; they must be treated in all respects in the same manner as indicated for raspberries.
No. 873.—TO BOTTLE CHERRIES.
All kinds of cherries intended for bottling must be gathered in dry weather ; picked from their stalks into dry, clean bottles filled up to the neck with syrup, No. 842; corked, tied down, submitted to twelve minutes' gentle ebullition ; and when cold, finished as indicated in No. 869.
No. 874.—TO BOTTLE APRICOTS.
Apricots for bottling should not be over-ripe ; they must be split in halves, peeled very thinly, and neatly arranged in dry, clean bottles, filled up with rather thicker syrup than is required for the preceding fruits; and when corked and tied down, must be submitted to twelve minutes’ gentle ebullition ; and when cold, waxed over in the usual manner.
Note.—Bear in mind that, in all cases, the fruit is to be put on to boil in cold water.
No. 875.—TO BOTTLE PEACHES.
Split the peaches in halves; scald them in thin syrup to remove the skins; arrange the halves in dry, clean bottles, filled up with rather thick syrup ; cork and tie them down with string ; put the bottles thus filled into a deep vessel; pour cold water to them in sufficient quantity to reach up to their necks ; submit them to a quarter of an hour’s gentle ebullition, and when cold and waxed over, bin them up in the cellar, similarly to bottles of wine.
No. 876.—TO BOTTLE GREENGAGES.
Pick the stalks from the greengages or greengage-plums (for these serve the purpose quite as well, and are not so expensive) into dry, clean bottles ; fill them up with syrup, No. 842 ; cork and tie them down with string ; give them a quarter of an hour’s gentle ebullition ; and when cold, wax over the nozzles, and put these in a cold place.
No. 877.—TO BOTTLE ORLEANS PLUMS.
These are treated in all particulars in the manner directed for preserving greengages.
No. 878.—TO BOTTLE DAMSONS.
Pick and bottle the fruit, fill up with syrup, No. 842, give a quarter of an hour’s ebullition, and when cold, and waxed over, bin up the bottles in a cold place.
No. 879.—TO BOTTLE PINE-APPLES.
Peel the pine-apples without waste; cut them up in slices about half an inch thick, and again cut these in halves, or thick fingers, and put them into dry, clean bottles ; fill up with syrup, No. 842 ; cork and tie down ; give them twenty minutesʼ ebullition; and when cold, wax over the nozzles of the bottles, and bin them up in the cellar.
No. 880.—TO PRESERVE ANGELICA GREEN.
Cut the tubes or stalks of angelica into six-inch lengths; wash them, and then put them into a copper preserving-pan with hot syrup, No. 842; cover the surface with vine-leaves, and set the whole to stand in the larder till the next day. The angelica must then be drained on a sieve, the vine-leaves thrown away, half a pint of water added to the syrup, in which, after it has been boiled, skimmed, and strained into another pan, and the copper-pan has been scoured clean, both the angelica and the boiling syrup are to be replaced and the surface covered with fresh vineleaves, and again left to stand in this state until the next day : this process must be repeated three or four days running ; at the end of which time the angelica will be sufficiently green and done through, and should be put in jars without breaking the tubes. After the syrup has been boiled and skimmed, fill up the jars; and when they are become cold, cover them over with bladder and paper, ad let them be kept in a very cool temperature.
Note.—Green peaches and apricots, preserved before the stone has at all hardened, green grapes, greengages, cucumbers, &c., may be prepared for desserts, by proceeding according to the foregoing directions.
No. 881.—TO GLACE PINE-APPLE.
Peel and pick out the specks or eyes from the pine-apple ; cut it up in slices about half an inch thick, and simmer these in syrup, of about 22 degrees (the strength of the syrup is to be ascertained by using Adams’ syrup gauge, see Adams’ Illustrations) for about five minutes ; allow the pine-apple to remain in the syrup until cold ; it must then be drained upon a wire fruit-drainer (see Adams’ Illustrations), and placed in the screen to dry for an hour. At the end of this time, each piece of pine-apple should be entirely dipped in some prepared sugar which has been boiled for the purpose to the third degree (and which must be slightly worked with a spoon at the side, in order to dull it), and placed upon a wire fruit drainer, resting on a baking-sheet ; at the end of about ten minutes, if the sugar has been properly boiled, the fruit may be detached without disturbing the sugar, by pressing with the fingers from underneath.
Note.—This and the following fruits are used to dress dessert-dishes or dress-plates.
No. 882.—DRIED PEARS GLACES.
There is a small pear called the poplar, which serves this purpose admirably. The pears should be turned (that is, smoothly peeled as though they had been turned in their own shape with a lathe) and put out of hand in 22 degrees’ syrup containing the juice of a lemon ; and when the whole are turned, sim mer them over a slow fire until nearly done. and then put them away in a covered basin; after boiling up the syrup and pouring it again to the pears, for two successive days, on the third day they may be drained, and placed on wire trays to dry in the screen.
A few drops of cochineal will serve to impart an agreeable pinkness to the fruit.
Pears of different kinds, and of larger size, may also be used for this purpose, in which case they must be divided in halves or quarters.
When the pears are intended to be glacés, dry them for half an hour only, and proceed as for pine-apple.
No. 883.—DRIED APRICOTS.
Split and peel the apricots, and as you do so, throw them into some boiling syrup of 28 degrees’ strength ; set them over a slow fire for a few minutes, merely to warm them through, taking great care to avoid their coming to a boil. The apricots are then to be put carefully into a basin, and the syrup is to be boiled up three successive times, and poured back to the fruit; after this the apricots should be drained one by one, free from syrup, and placed in rows on wire-drainers resting on dishes, and put in the screen to dry ; and as soon as they cease to stick to the fingers when touched, let them be put away in boxes, with a sheet of white paper between each layer.
Note.—If the apricots are intended to be glacés, proceed according to directions for pineapple, &c.
No. 884.—GREENGAGES GLACES.
The greengages must not be over-ripe ; leave the stalks on, and prick each plum all over with pins ; this done, put them into a copper preserving-pan, containing boiling syrup, of 24 degreesʼ strength, just off the fire; cover the surface with vine-leaves, and set them aside till next day, when the syrup is to be boiled up separately from the gages, poured back to them, and again covered with fresh vine-leaves: this is to be repeated three successive days ; after this, proceed for finishing these, as indicated for apricots.
No. 885.—ORANGES IN SYRUP.
Score the oranges all over in imitation of some ornamental design representing basket-work, or trellice-work, &c. ; and simmer them very gently in water, until nearly done through. They must then be thrown into cold water, to soak for twenty-flour hours, changing their water every three hours ; at the end of this time they should be allowed to drain on a sieve for several hours, and then being placed in an earthen pan with sufficient syrup of 28 degreesʼ strength poured gently upon them. For three successive days, let the syrup be boiled up and skimmed, and when nearly cold, poured back to the oranges; after this the oranges may be put away in jars.
No. 886.—PRESERVED LEMONS.
Select well-shaped, smoothed-skinned, pale-coloured lemons, and peel, or rather turn off the very outer zest or rind as thin as paper; perforate the stalk-end with a tin cutter, and empty them in the manner described for oranges filled with jelly. In all other particulars, proceed as for oranges, as indicated in the preceding number.
Note.—Oranges preserved as herein indicated for lemons. are less liable to ferment, and consequently this method is so far preferable.
No. 887.—DRIED CHERRIES.
Kentish cherries are fittest for this purpose; they should be ripe, and gathered in dry weather; the stones carefully picked out without bruising the fruit, with small-pointed wooden skewers or pegs abut six inches long. As the cherries are picked, let them be thrown into a white pan containing syrup of 28 degrees; and as soon as this is finished, pour off the syrup into a preserving pan; boil it up; and when the first heat has gone off, pour it to the cherries. This process must be performed for three successive days ; and on the fourth day the cherries are to be thoroughly drained from their syrup, strewn apart from each other upon clean wire trays (see Adams' Illustrations), and put in the screen to dry. Care must be taken to see that they are turned about in order that they may receive the heat equally, and also to ascertain that it is never intense, for that would increase their colour to a dark shade, which is to be avoided with all fruits.
No. 888.—DRIED BARBERRIES.
Barberries, for this purpose, must be perfectly red and ripe ; they must be gathered in bunches, washed, drained, and put in a pan with 28 degrees’ syrup, partially cold, and the syrup boiled up and poured again to them for three successive days; on the fourth day, proceed as for cherries.
Note.—Barberries may also be preserved in the same way as currants.
No. 889.—CHESTNUTS GLACES.
Lyons or Spanish chestnuts are best for this and all other purposes. A slight incision should be made across the skin of each, and the chestnuts put on a tin, or baking sheet in the oven to roast. When done, and freed from all the husks, while yet quite hot, let each be pressed fiat with the hand, and two stuck together with apricot jam between. Next, boil 12 ounces of sugar perfectly white—to the snap, and with a silver fork to hold the prepared chestnuts upon, dip each separately in the sugar. After allowing all excess to drop off into the pan, rest the chestnuts on oiled wire trays, and when the sugar has become set firm and cold, dish up these chestnuts upon lace papers, in a compete glass, or dish.
No. 890.—MELON GLACE.
Cut the melon in slices, or ribs ; remove the seeds and the peel, and pare away all asperities. As you turn the quarters of melon out of hand, put them into a white earthen pan containing 28 degrees’ syrup, flavoured with an essence of vanilla or cinnamon ; the syrup should be hot, but not boiling. Boil up the syrup for three successive days, and, on the fourth day proceed as directed for apricots, angelica, &c.
Note.—Slices of melon preserved in syrup, with once boiling the syrup, form a very handsome dessert compote.
No. 891.—CUCUMBERS GLACES.
Procure cucumbers that are fresh gathered and without seeds ; split and divide them into pieces measuring about three inches; parboil them with water and a little salt in a copper pan for three minutes, and then put the pieces of cucumber into a copper preserving-pan with 28 degrees’ syrup, flavoured with cinnamon, or lemon. Boil up the syrup three successive days, allowing the cucumber to remain in the pan the whole time, in order to green it. It is to be distinctly understood that cucumbers preserved green in copper vessels contain a certain amount of acetate of copper, which is in itself a corrosive poison; and it results from this fact, that all fruits coloured green by this means are necessarily unfit for food ; but, inasmuch as that they are used only as component parts for ornament, and decoration, they become in point of fact perfectly harmless.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXVI: Confectionary and Preserving.
CHAPTER XXVI.
CONFECTIONARY AND PRESERVING.
THAT kind of gooseberry called Warringtons is the best for preserving in their green or unripe state ; they should be morning-gathered, well-picked into dry, clean bottles, filled with syrup, No. 842 ; corked down tight, and tied over with string. The bottles should be placed in a stockpot, or some such large vessel, of sufficient depth and capacity to admit of the bottles standing upright in it, with cold water in sufficient quantity to reach up to the necks of the bottles : the vessel, or pan containing the bottles of gooseberries must be placed on the fire, with the lid on, and as soon as the water comes to boiling point, lift them off the fire to stand by the side for five minutes longer, when the gooseberries will be effectually scalded through : the bottles must not be removed until the water is nearly cold.
Note.—The plainest test for ascertaining whether the fruit is done, is to lift up a bottle in order to satisfy yourself that the fruit has risen about an inch from bottom of the bottle. In general, gooseberries require a quarter of an hour’s scalding.
When the bottles of fruit are become perfectly cold, any of the corks which in the course of scalding may have burst out, or become loosened, must be refitted, and tied down afresh; and the nozzle of each bottle must be dipped in hot bottle-wax. When all are satisfactorily finished, let them be put away in the cellar, binned up in the same order as is customary with bottles of wine.
Note.—The bottle-wax must be melted with beesʼ-wax, at the rate of one ounce of bees'-wax to one pound of bottle-wax.
I strongly recommend that green-wax should never be used for any of these purposes, as it contains corrosive poison in its composition ; and however careful persons may be while removing the wax previously to roughing the cork, it may easily happen, that some un-perceived portion of the green wax may find its way into the fruit, and occasion serious mischief. All other coloured wax is harmless.
The currants must be gathered in dry weather, picked into dry, clean bottles, filled up with syrup, No. 842, corked and tied down as directed in No. 842 ; and after they have been submitted to the action of ten minutesʼ very gentle ebullition, or simmering, remove them from the fire ; and when cold, wipe and wax over the nozzles, and finish as directed in No. 869.
Pick the raspberries without bruising them, into dry, clean bottles ; fill up with syrup, No. 842 ; cork and tie down, and submit them to ten minutesʼ gentle ebullition, and when cold, finish as directed in No. 869.
Strawberries called seedlings are the best for bottling ; they must be treated in all respects in the same manner as indicated for raspberries.
All kinds of cherries intended for bottling must be gathered in dry weather ; picked from their stalks into dry, clean bottles filled up to the neck with syrup, No. 842; corked, tied down, submitted to twelve minutes' gentle ebullition ; and when cold, finished as indicated in No. 869.
Apricots for bottling should not be over-ripe ; they must be split in halves, peeled very thinly, and neatly arranged in dry, clean bottles, filled up with rather thicker syrup than is required for the preceding fruits; and when corked and tied down, must be submitted to twelve minutes’ gentle ebullition ; and when cold, waxed over in the usual manner.
Note.—Bear in mind that, in all cases, the fruit is to be put on to boil in cold water.
Split the peaches in halves; scald them in thin syrup to remove the skins; arrange the halves in dry, clean bottles, filled up with rather thick syrup ; cork and tie them down with string ; put the bottles thus filled into a deep vessel; pour cold water to them in sufficient quantity to reach up to their necks ; submit them to a quarter of an hour’s gentle ebullition, and when cold and waxed over, bin them up in the cellar, similarly to bottles of wine.
Pick the stalks from the greengages or greengage-plums (for these serve the purpose quite as well, and are not so expensive) into dry, clean bottles ; fill them up with syrup, No. 842 ; cork and tie them down with string ; give them a quarter of an hour’s gentle ebullition ; and when cold, wax over the nozzles, and put these in a cold place.
These are treated in all particulars in the manner directed for preserving greengages.
Pick and bottle the fruit, fill up with syrup, No. 842, give a quarter of an hour’s ebullition, and when cold, and waxed over, bin up the bottles in a cold place.
Peel the pine-apples without waste; cut them up in slices about half an inch thick, and again cut these in halves, or thick fingers, and put them into dry, clean bottles ; fill up with syrup, No. 842 ; cork and tie down ; give them twenty minutesʼ ebullition; and when cold, wax over the nozzles of the bottles, and bin them up in the cellar.
Cut the tubes or stalks of angelica into six-inch lengths; wash them, and then put them into a copper preserving-pan with hot syrup, No. 842; cover the surface with vine-leaves, and set the whole to stand in the larder till the next day. The angelica must then be drained on a sieve, the vine-leaves thrown away, half a pint of water added to the syrup, in which, after it has been boiled, skimmed, and strained into another pan, and the copper-pan has been scoured clean, both the angelica and the boiling syrup are to be replaced and the surface covered with fresh vineleaves, and again left to stand in this state until the next day : this process must be repeated three or four days running ; at the end of which time the angelica will be sufficiently green and done through, and should be put in jars without breaking the tubes. After the syrup has been boiled and skimmed, fill up the jars; and when they are become cold, cover them over with bladder and paper, ad let them be kept in a very cool temperature.
Note.—Green peaches and apricots, preserved before the stone has at all hardened, green grapes, greengages, cucumbers, &c., may be prepared for desserts, by proceeding according to the foregoing directions.
Peel and pick out the specks or eyes from the pine-apple ; cut it up in slices about half an inch thick, and simmer these in syrup, of about 22 degrees (the strength of the syrup is to be ascertained by using Adams’ syrup gauge, see Adams’ Illustrations) for about five minutes ; allow the pine-apple to remain in the syrup until cold ; it must then be drained upon a wire fruit-drainer (see Adams’ Illustrations), and placed in the screen to dry for an hour. At the end of this time, each piece of pine-apple should be entirely dipped in some prepared sugar which has been boiled for the purpose to the third degree (and which must be slightly worked with a spoon at the side, in order to dull it), and placed upon a wire fruit drainer, resting on a baking-sheet ; at the end of about ten minutes, if the sugar has been properly boiled, the fruit may be detached without disturbing the sugar, by pressing with the fingers from underneath.
Note.—This and the following fruits are used to dress dessert-dishes or dress-plates.
There is a small pear called the poplar, which serves this purpose admirably. The pears should be turned (that is, smoothly peeled as though they had been turned in their own shape with a lathe) and put out of hand in 22 degrees’ syrup containing the juice of a lemon ; and when the whole are turned, sim mer them over a slow fire until nearly done. and then put them away in a covered basin; after boiling up the syrup and pouring it again to the pears, for two successive days, on the third day they may be drained, and placed on wire trays to dry in the screen.
A few drops of cochineal will serve to impart an agreeable pinkness to the fruit.
Pears of different kinds, and of larger size, may also be used for this purpose, in which case they must be divided in halves or quarters.
When the pears are intended to be glacés, dry them for half an hour only, and proceed as for pine-apple.
Split and peel the apricots, and as you do so, throw them into some boiling syrup of 28 degrees’ strength ; set them over a slow fire for a few minutes, merely to warm them through, taking great care to avoid their coming to a boil. The apricots are then to be put carefully into a basin, and the syrup is to be boiled up three successive times, and poured back to the fruit; after this the apricots should be drained one by one, free from syrup, and placed in rows on wire-drainers resting on dishes, and put in the screen to dry ; and as soon as they cease to stick to the fingers when touched, let them be put away in boxes, with a sheet of white paper between each layer.
Note.—If the apricots are intended to be glacés, proceed according to directions for pineapple, &c.
The greengages must not be over-ripe ; leave the stalks on, and prick each plum all over with pins ; this done, put them into a copper preserving-pan, containing boiling syrup, of 24 degreesʼ strength, just off the fire; cover the surface with vine-leaves, and set them aside till next day, when the syrup is to be boiled up separately from the gages, poured back to them, and again covered with fresh vine-leaves: this is to be repeated three successive days ; after this, proceed for finishing these, as indicated for apricots.
Score the oranges all over in imitation of some ornamental design representing basket-work, or trellice-work, &c. ; and simmer them very gently in water, until nearly done through. They must then be thrown into cold water, to soak for twenty-flour hours, changing their water every three hours ; at the end of this time they should be allowed to drain on a sieve for several hours, and then being placed in an earthen pan with sufficient syrup of 28 degreesʼ strength poured gently upon them. For three successive days, let the syrup be boiled up and skimmed, and when nearly cold, poured back to the oranges; after this the oranges may be put away in jars.
Select well-shaped, smoothed-skinned, pale-coloured lemons, and peel, or rather turn off the very outer zest or rind as thin as paper; perforate the stalk-end with a tin cutter, and empty them in the manner described for oranges filled with jelly. In all other particulars, proceed as for oranges, as indicated in the preceding number.
Note.—Oranges preserved as herein indicated for lemons. are less liable to ferment, and consequently this method is so far preferable.
Kentish cherries are fittest for this purpose; they should be ripe, and gathered in dry weather; the stones carefully picked out without bruising the fruit, with small-pointed wooden skewers or pegs abut six inches long. As the cherries are picked, let them be thrown into a white pan containing syrup of 28 degrees; and as soon as this is finished, pour off the syrup into a preserving pan; boil it up; and when the first heat has gone off, pour it to the cherries. This process must be performed for three successive days ; and on the fourth day the cherries are to be thoroughly drained from their syrup, strewn apart from each other upon clean wire trays (see Adams' Illustrations), and put in the screen to dry. Care must be taken to see that they are turned about in order that they may receive the heat equally, and also to ascertain that it is never intense, for that would increase their colour to a dark shade, which is to be avoided with all fruits.
Barberries, for this purpose, must be perfectly red and ripe ; they must be gathered in bunches, washed, drained, and put in a pan with 28 degrees’ syrup, partially cold, and the syrup boiled up and poured again to them for three successive days; on the fourth day, proceed as for cherries.
Note.—Barberries may also be preserved in the same way as currants.
Lyons or Spanish chestnuts are best for this and all other purposes. A slight incision should be made across the skin of each, and the chestnuts put on a tin, or baking sheet in the oven to roast. When done, and freed from all the husks, while yet quite hot, let each be pressed fiat with the hand, and two stuck together with apricot jam between. Next, boil 12 ounces of sugar perfectly white—to the snap, and with a silver fork to hold the prepared chestnuts upon, dip each separately in the sugar. After allowing all excess to drop off into the pan, rest the chestnuts on oiled wire trays, and when the sugar has become set firm and cold, dish up these chestnuts upon lace papers, in a compete glass, or dish.
Cut the melon in slices, or ribs ; remove the seeds and the peel, and pare away all asperities. As you turn the quarters of melon out of hand, put them into a white earthen pan containing 28 degrees’ syrup, flavoured with an essence of vanilla or cinnamon ; the syrup should be hot, but not boiling. Boil up the syrup for three successive days, and, on the fourth day proceed as directed for apricots, angelica, &c.
Note.—Slices of melon preserved in syrup, with once boiling the syrup, form a very handsome dessert compote.
Procure cucumbers that are fresh gathered and without seeds ; split and divide them into pieces measuring about three inches; parboil them with water and a little salt in a copper pan for three minutes, and then put the pieces of cucumber into a copper preserving-pan with 28 degrees’ syrup, flavoured with cinnamon, or lemon. Boil up the syrup three successive days, allowing the cucumber to remain in the pan the whole time, in order to green it. It is to be distinctly understood that cucumbers preserved green in copper vessels contain a certain amount of acetate of copper, which is in itself a corrosive poison; and it results from this fact, that all fruits coloured green by this means are necessarily unfit for food ; but, inasmuch as that they are used only as component parts for ornament, and decoration, they become in point of fact perfectly harmless.