GOOSEBERRY CHAMPAGNE.—Take large, fine gooseberries, that are full-grown, but not yet beginning to turn red; and pick off their tops and tails. Then weigh the fruit, and allow a gallon of clear, soft water to every three pounds of gooseberries. Put them into a large, clean tub; pour on a little of the water; pound and mash them, thoroughly, with a wooden beetle; add the remainder of the water, and give the whole a hard stirring. Cover the tub with a cloth, and let it stand four days; stirring it frequently and thoroughly, to the bottom. Then strain the liquid, through a coarse linen cloth, into another vessel; and to each gallon of liquid add four pounds of fine loaf-sugar; and to every five gallons a quart of the best and clearest French brandy. Mix the whole well together; and put it into a clean cask, that will just hold it, as it should be filled full. Place the cask on its side, in a cool, dry part of the cellar; and lay the bung loosely on the top. Secure the cask firmly in its place, so that it cannot, by any chance, be shaken or moved; as the least disturbance will injure the wine. Let it work for a fortnight, or more; till the fermentation is quite over, and the hissing has ceased. Then bottle it; driving in the corks tightly. Lay the bottles on their sides. In six months, it will be fit for drinking, and will be found as brisk as real champagne.
GREEN CURRANT WINE.—The currants must be full-grown, but not yet beginning to redden. Strip them from the stems; weigh them; and to every three pounds allow a gallon of soft water. Mash them well, and proceed exactly as in the receipt for gooseberry champagne; except that you may use the best light-coloured brown sugar, instead of loaf. Instead of bottling it, as soon as it has done fermenting, you may, whenever the hissing is over, put in the bung tightly; and let the wine remain in the cask. In six months, it will be fit for drinking.
PEACH WINE.—Take eight pounds of ripe, juicy, free-stone peaches, of the best kind. Slice them into two gallons of soft water; and add five pounds of loaf-sugar, broken small. Crack all the stones; extract the kernels; break them up; and lay them in the bottom of a clean tub. Put the peaches, with the dissolved sugar, into a kettle; and boil and skim it, until the scum ceases to rise. Then strain it, through a large sieve, into the tub that has the kernels in the bottom. Stir all well together, and cover it closely till it grows quite cool. Then put in a large slice of toasted bread, covered all over with strong, fresh yeast. Leave it to ferment; and, when the fermentation is over, strain it into a keg, and add a bottle of muscadel or sweet malaga wine. Let it stand six months. Then draw off a little in a glass, and, if it is not quite clear, take out a pint of the wine; mix with it an ounce of powdered gum-arabic; dissolve it in a slow heat; and then add an ounce of powdered chalk. When they are dissolved, return the pint of wine to the keg, stirring it in, lightly, with a stick; but taking care not to let the stick go down to the bottom, lest it should disturb the lees, or sediment. Let it stand three days longer, and then bottle it. It will be fit for use in another six months.
Apricot wine may be made in the same manner.
DOMESTIC FRONTINIAC.—Put into a large kettle, twelve pounds of broken-up loaf-sugar; and pour on it six gallons of clear, soft water, and let the sugar dissolve. Take seven pounds of the best raisins, and chop them small, having first removed the seeds. Mix the raisins with the dissolved sugar; set the kettle over the fire, and let it boil for an hour, skimming it well. Have ready half a peck of full-blown elder-blossoms, gathered just before they are ready to fall from the branches. Take the kettle from the fire; pour the liquor into a clean tub; and as soon as it has cooled, (so as to be merely lukewarm,) stir in the elder-flowers. Cover it closely. Next day, add six large table-spoonfuls of lemon-syrup, and four of strong, fresh yeast. After the wine has fermented two days, strain it into a clean cask; and, after it has stood two months, bottle it. Next summer, it will be in fine order for drinking, and will be found a delicious wine; very similar to the real Frontiniac.
MORELLA WINE.—Take a sufficiency of large, fine morella cherries. They must all be perfectly ripe, and free from blemish. Extract the stones; carefully saving all the juice. Return it to the cherries; put them into a clean tub; and let them stand, in a cold place, undisturbed, till next morning. Then mash and press them through a cullender, or sieve, or put them into a thin linen bag, and squeeze out all the juice; then measure it. To every quart of juice, allow a large half-pound of fine loaf-sugar, and mix them well together, in a clean cask. Crack the stones; tie them up in a thin bag; and suspend the bag in the cask, in the midst of the liquor. Leave it to ferment; and, when the fermentation ceases, stop it closely. Let it stand four months, leaving the bag of cherry-stones in the cask. Then bottle it, and in three months it will be fit to drink.
DOMESTIC TOKAY.—Take fine grapes, that are all perfectly ripe; pick them carefully from the stalks, omitting all that are blemished; put them into a large hair sieve, placed over a large, deep pan, or a clean tub. Mash the grapes, with your hand, squeezing and pressing out all the juice. To every quart of juice, allow a pound of sultana raisins, chopped small, or of bloom raisins, seeded and chopped. Let the grape-juice and raisins stand twelve days; stirring it twice or three times every day. Then strain the liquor into a cask; but do not stop it closely till after three days. Let it stand eight months; then bottle it. If it is not clear, take out a pint of the wine; mix with it half an ounce of isinglass, shaved fine, or an ounce of powdered gum-arabic. Set it in a warm place, and, when dissolved, add an ounce of fine chalk. This will be sufficient to fine a barrel of wine. Stir it lightly into the rest. Let it stand three or four days, and then bottle it.
BLACKBERRY WINE.—The blackberries must all be full ripe, and without blemish. Measure them; and to every quart of fruit allow a quart of clear, soft water. Boil the water by itself. Put the blackberries into a clean tub, and mash them with a wooden beetle, or a mallet. When the water has boiled, pour it on the blackberries, and let it stand, till next morning, in a cool place, stirring it occasionally. Then press out all the juice, measure it, and to every quart of liquid allow half a pound of sugar. Put the sugar into a cask, and strain the liquid upon it, through a linen bag. Stir it frequently, till the sugar is thoroughly dissolved. Let the cask remain unstopped, till the liquor has done working. Then add half an ounce of isinglass, or an ounce of gum-arabic, dissolved in a little hot water. You may substitute, for the isinglass, or gum-arabic, the beaten whites of four eggs. Keep it open till next day. Then bung it. It may be bottled in two months.
Raspberry wine may be made as above.
Black currant wine, also.
ROSOLIS.—Put four pounds of the best loaf-sugar into a large porcelain kettle; and pour on it three quarts of water. When it has melted, set it over the fire, and boil and skim it, till the scum ceases to rise. Then add the whites of three eggs, whisked to a froth; and put in the shells also, broken small. Let it again come to a boil. Then take it off the fire; and, when it is only lukewarm, throw in a quart of fresh rose-leaves, stirring them well through the liquid. Cover the vessel, and let it stand till next day, till the fragrance of the roses is extracted. Then remove the first rose-leaves, with a skimmer, and put into it a second, and afterwards, a third supply. When the syrup has a fine rose-flavour, strain it through a linen bag. If not perfectly clear, filter it through blotting-paper, pinned inside the bottom of a sieve. Then add half a pint of spirits of wine, that has been coloured red, by infusing in it some alkanet root, tied up in a thin muslin bag. Bottle the mixture; and it will be a delicate liqueur. Instead of rose-leaves, you may flavour it immediately, by stirring in a large portion of extract of roses.
This liqueur can be made very conveniently, where there is a garden abounding in roses.
HIPPOCRAS.—Put into a jar a quart of the best port wine. Beat, separately, in a mortar, a quarter of an ounce of cinnamon, two nutmegs, twelve blades of mace, and a tea-spoonful of coriander seeds. Then mix them all together; and put them into the wine. Add the yellow rind of four large lemons, pared thin, and their juice, mixed with half a pound of powdered loaf-sugar. Cover the vessel closely, and let it infuse a week, or more. Then strain the liquid through a linen bag, and bottle it.
PERSICOT.—Blanch, in scalding water, a pound and a half of bitter almonds, and pound them in a mortar, till they are broken very small. Then put them into two quarts of the best French white brandy. Let them remain twenty-four hours in the brandy; shaking the mixture frequently. Boil one quart of rich milk; and, when it has boiled, take it off the fire, and mix with it two pounds of white sugar-candy, pounded fine. Then mix the whole together, almonds, brandy, milk, and sugar-candy; and let it stand for a week or two, or till very highly flavoured; shaking or stirring it frequently. Afterwards strain it through a linen bag, and bottle it. Drink it from small liqueur-glasses, with a bit of ice in each.
NECTAR.—Take a pound of the best raisins, seeded and chopped; four lemons, sliced thin, and the yellow rind pared off from two other lemons; and two pounds of powdered loaf-sugar. Put into a porcelain preserving-kettle two gallons of water. Set it over the fire, and boil it half an hour. Then, while the water is boiling hard, put in the raisins, lemons, and sugar; and continue the boiling for ten minutes. Pour the mixture into a vessel with a close cover, and let it stand four days; stirring it twice a-day. Then strain it through a linen bag, and bottle it. It will be fit for use in a fortnight. Drink it from wine-glasses, with a small bit of ice in each.
MINT JULEP.—Put into the bottom of a tumbler, about a dozen sprigs of young and tender mint. Upon them place a large tea-spoonful of fine white sugar; and then pour on peach-brandy, so as to reach nearly one-third the height of the tumbler. Fill up with ice, pounded fine; and lay on the top a thin slice of pine-apple, cut across into four pieces. As an ornament, stick into the centre a handsome cluster of mint-sprigs, so as to rise far above the edge of the tumbler. It will be the better for standing awhile, in a vessel of finely-broken ice.
VANILLA SYRUP.—Put four or five vanilla beans into a very small, clean sauce-pan, with half a pint of boiling water. Set it over the fire, (closely covered,) and boil it, till the flavour of the vanilla is thoroughly extracted, and the water tastes of it very strongly. Then take out the vanilla, and strain the liquid. Break up three pounds of the best double-refined loaf-sugar, and put it into a preserving-kettle, with a quart of hot water. When thoroughly melted, set it on the fire, and boil and skim it well; till the whole is reduced to nearly a quart. Then stir in the vanilla liquid, and let it boil five or six minutes longer. After taking it from the fire, pour it into a pitcher, till it is cool enough to transfer to small bottles. Then cork it tightly, and seal the corks.
It will be found excellent for flavouring custards, creams, &c., or to mix with ice-water, for a summer beverage.
The extract will be stronger if the vanilla beans are split and cut into pieces before boiling, and tied up in a very thin muslin bag.
ORANGE MILK.—Take two dozen large ripe oranges. Cut them in two; remove the seeds; and squeeze the juice into a very large and clean stone jar. Never use earthen-ware, to hold any thing acid, as the lead glazing may produce the most deleterious effects. Have ready four pounds of the finest loaf-sugar, dissolved in a gallon of the best rum or brandy. Pour it into the jar that contains the orange-juice; stir the mixture well; and add the yellow rind of the oranges, cut into little slips. Cover the jar, and let it stand four days; stirring it frequently. Then take a gallon of new, unskimmed milk, (the morning’s milk of that day,) boil it, and, when it has come to a hard boil, pour it, hot, into the mixture. Cover it closely, and let it stand till it gets quite cold. Then strain it into another vessel, through a linen jelly-bag. Bottle it immediately, and seal the corks. It improves by keeping, and will continue good for many years.
To use it, mix a sufficient quantity, in a tumbler, with ice-water; or take it, undiluted, in a small cordial glass.
ORANGE SYRUP.—Take large fine ripe oranges, with smooth thin rinds, and roll each orange under your hand upon the table to increase the juice. Set a very clean sieve upon a large bowl, and cut the oranges over it; first halving them, and then notching each half to let out as much juice as possible when squeezing them. Press them with all your strength in a wooden squeezer, letting the juice drain through the sieve into the bowl. To each pint of juice allow a pound and a half (a quart and a pint) of the best double-refined loaf-sugar broken up. Put the sugar into a preserving-kettle; pour the juice upon it; cover it, and let it stand till all the sugar is quite soft, and can be easily mixed with the juice. Next set the kettle over a moderate fire that has no blaze or smoke, and boil it slowly; skimming it carefully till the scum ceases to rise. Then take it off, remove the syrup from the kettle, and when it is milk-warm, put it into very clean bottles, (new ones will be best,) cork them tightly, and seal the corks. Keep it in a dry, cool place. It is very fine for flavouring cakes, puddings, sweet sauces, &c. Or for mixing with ice-water as a pleasant beverage. Also for ice-cream or water-ice, when oranges are not to be had. Or for mixing with powdered sugar to make the confection called orange-drops. Some persons, to increase the strength of orange syrup, add the yellow rind of the oranges grated on lumps of the sugar. This will do very well if the syrup is to be used up soon. But by long keeping, the peel will give it a very disagreeable taste and odour, resembling turpentine; unfitting it for all purposes.
Lemon syrup may be made as above. To this the addition of the yellow rind of the lemons grated on sugar will be an improvement; as lemon rind never acquires a turpentine taste.
IMITATION LEMON SYRUP.—Break up twelve pounds of the best double-refined loaf-sugar. Put it into a preserving-kettle, and pour on it a gallon of very clear soft water. When it has dissolved set it over a moderate fire, and boil and skim it till the scum ceases to rise. Then take it off, and stir in immediately, while the syrup is hot, six large tea-spoonfuls of the best oil of lemon, and a quarter of an ounce of tartaric acid. When cold, bottle the liquid, and cork it tightly. The bottles for this purpose should either be quite new, or such as have been used before for lemon syrup. Mixed with ice-water it is a wholesome and refreshing beverage, and if you stir into a half tumbler of the mixture a half tea-spoonful, or more, of carbonate of soda, it will foam up, and be just like the soda-water you buy in the shops at six cents per glass.
The above is the lemon syrup generally used for this purpose by the druggists and confectioners.
CARBONATED SYRUP WATER.—Put into a tumbler lemon, raspberry, strawberry, pine-apple, or any other acid syrup, sufficient in quantity to flavour the beverage very highly. Then pour in very cold ice-water till the glass is half full. Add half a tea-spoonful of bi-carbonate of soda, (to be obtained at the druggists’,) and stir it well in with a tea-spoon. It will foam up to the top immediately, and must be drank during the effervescence.
By keeping the syrup, and the carbonate of soda in the house, and mixing them as above with ice-water, you can at any time have a glass of this very pleasant drink; precisely similar to that which you get at the shops. The cost will be infinitely less.
FINE RASPBERRY CORDIAL.—Fill a large stone jar with ripe raspberries. Cover the jar closely, and let it stand in a corner of the hearth near the fire, or on the top of a stove, till the fruit is heated so as to break. Then put the raspberries into a linen bag, and squeeze the juice into a pan beneath. Measure the juice, and to every quart allow a pound of loaf-sugar, broken very small. Do not use the white sugar that is sold ready-powdered; it is generally so adulterated with pulverized starch, as to be unfit for any thing that is to be set away for keeping. Put the juice and sugar (well mixed) into a preserving-kettle. Give it a boil, and skim it well. When it has come to a boil, and the scum has ceased to appear, take off the kettle; measure the liquid; and pour it carefully into a large vessel; allowing an equal quantity of the best French brandy. Stir it well, and when cold, put it into a demijohn, or a large stone jug, and cork it tightly. Let it stand undisturbed a fortnight; then, if it is not perfectly clear, filter it through blotting-paper pinned inside the bottom of a sieve. Bottle it, and seal the corks. Instead of brandy, you may use the best Jamaica spirits.
Currant or cherry cordial may be made in the above manner: first stoning all the cherries, which should be fully ripe, and of the largest and best kind; either red or black, or a mixture of both. The flavour will be much improved by cracking the stones, and putting them into the demijohn before you pour on the liquid.
Peach cordial, also, may be made as above. The peaches should be fine, ripe, juicy free-stones; cut in pieces, and the stones removed. Afterwards, crack the stones, and put the kernels (broken up) into the bottom of the demijohn, to infuse with the liquid.
FINE RASPBERRY VINEGAR.—Put a sufficient quantity of ripe raspberries into a large wooden or stone vessel, and pour on as much of the best genuine white wine vinegar as will cover them well. Cover the vessel, and let it stand undisturbed during twenty-four hours; or longer, if the juice is not entirely extracted; when it is, the raspberries will look whitish and shrunk. You must, on no account, bruise or stir them. Then strain the whole liquid through a large hair sieve placed over a broad stone pan. Let the juice run through of itself, without any mashing or squeezing. The least pressing will cause the liquid, when finished, to look cloudy and dull. Have ready, in another vessel, the same quantity of fresh raspberries that you put in at first; and pour the strained liquid over them. Cover it, and let it again stand undisturbed for twenty-four hours or more. Then again pass it through a sieve, without any squeezing. A third time pour the liquid over the original quantity of fresh raspberries in another vessel, and let it stand untouched during twenty-four hours. Afterwards measure the liquid, and to every pint allow a pound of the best double-refined loaf-sugar, broken small. Put the whole into a large preserving-kettle, and boil and skim it about twenty minutes. Then pour it into a clean stone vessel, and set it to cool. Cover it, and let it stand all night. Next day, transfer it to bottles, which must be perfectly dry and clean. Cork them closely, and seal the corks. It will keep for years if made exactly according to the above directions.
To use it as a beverage, put a large wine-glass of the raspberry vinegar into a tumbler, and fill it up with ice-water. Mixed with hot water, and drank as warm as possible immediately on going to bed, it is an excellent palliative for a cold; and, by producing a perspiration, will sometimes effect a cure.
FRENCH RASPBERRY VINEGAR.—Take a sufficiency of fine ripe raspberries. Put them into a deep pan, and mash them with a wooden beetle. Then pour them, with all their juice, into a large linen bag, and squeeze and press out the liquid into a vessel beneath. Measure it; and to each quart of the raspberry-juice allow a pound of powdered white sugar, and a pint of the best cider vinegar. First mix together the juice and the vinegar, and give them a boil in a preserving-kettle. When they have boiled well, add gradually the sugar, with a beaten white of egg to every two pounds; and boil and skim it till the scum ceases to rise. When done, put it into clean bottles, and cork them tightly. It is a very pleasant and cooling beverage in warm weather, and for invalids who are feverish. To use it, pour out half a tumbler of raspberry vinegar, and fill it up with ice-water.
It is a good palliative for a cold, mixed with hot water, and taken as hot as possible immediately on going to bed, so as to produce perspiration.
GOOD VINEGAR.—Take five gallons of soft, clear water, two quarts of whisky, two quarts of the best West India molasses, and half a pint of the best fresh yeast. Lay a sheet of white foolscap paper at the bottom of a very clean keg, and pour in the mixture. Place it in the sun the first warm weather at the close of May, or beginning of June. In six weeks it will be fit for use. Put in the bung loosely, and do not stop it tight till the fermentation is over. If you make it in winter, keep it in a place where there is a stove or furnace.
Much of the vinegar that is offered for sale is excessively and disagreeably sharp; overpowering the taste of every thing with which it is combined. This vinegar is deleterious in its effects, and should never be used; it is made entirely of drugs. Oysters and pickled vegetables have been entirely destroyed or eaten up by it in a few hours, so that nothing was left but a whitish liquid. To avoid all risk from the unwholesome vinegar offered for sale, families would do well to make their own. A keg of hard cider kept in a warm kitchen in winter, and exposed to the hot sun in summer, will become excellent vinegar.
COMMON MOLASSES VINEGAR.—Mix together a gallon of West India molasses, and four gallons of lukewarm water. Pour it into a clean five-gallon cask, and place it in the chimney-corner; standing the cask on end, and leaving the bung out. To give it, occasionally, some additional heat, set the cask in the mouth of the oven on baking-days, after the bread is drawn, and let it remain while the oven continues warm. In three months it will be excellent and wholesome vinegar, at a very trifling cost,—only that of the gallon of molasses. When the liquid is sufficiently acid, stop the bung-hole closely, and remove the cask to a cool place. In summer, you may make this vinegar by letting the cask stand three or four months exposed to the hot sun; taking care to cover the bung-hole in damp or rainy weather.
APPLE-WATER.—Take three large, juicy pippin apples; pare, core, and cut them into very thin slices. Put them into a pitcher, (the yellow rind of a lemon, pared thin, will be an improvement,) and pour on a pint of boiling water. Cover the pitcher closely, and let it stand four hours. Then pour the liquid into a glass, and sweeten it with loaf-sugar.
This is a cooling drink in a fever.
TOAST-WATER.—Take thin slices of wheat bread, and toast it very brown on both sides, but do not let it burn or blacken. Put the toast into a pitcher that has straining holes at the spout, and pour over it, from a tea-kettle, as much boiling water as you wish to make into drink. The water must be actually boiling at the time. Cover the pitcher, and let it stand till the water is cold. Then pour it off into a decanter. Made in this way, toast-water is very wholesome and refreshing, and is frequently drank at table by persons in health, as well as by invalids.
AN EXCELLENT WAY OF MAKING COFFEE.—For this purpose you should have a percolator, or coffee-pot with strainers inside. The coffee will be much stronger and better, if roasted and ground just before it is put in the pot. There are no coffee-roasters so good as those of sheet-iron, made somewhat in the form of a large long candle-box; standing before the fire on feet; and turned round by a handle, so as to give all the coffee that is inside an equal chance of heat. When about half done, put among the coffee a piece of fresh butter. It should be roasted evenly throughout, of a fine brown colour, and not allowed to blacken or burn. Grind it while warm; and put into the percolator a sufficient quantity of coffee, placing it between the two strainers. Then (having stopped up the spout) pour into the upper strainer a due proportion of cold water; allowing a quart of water to half a pint or more of ground coffee. Cold water is now found to make a stronger infusion than hot water, as there is less evaporation, and none of the strength of the coffee is carried off in steam. As soon as the water is all in, put on the lid closely, and set away the pot. It is well to put the coffee to infuse over night, if wanted for breakfast; and in the morning, if required for evening. But, when necessary, it may be done in a much shorter time. A little before the coffee is to go to table, lift off the upper half of the percolator, (the part that contains the strainers,) transfer the lid to the lower part; set the pot over the fire, and give it one boil up—not more. As soon as it has come to a boil it is ready for drinking; being already strained, and drawn. It will be found clear, strong, and in all respects superior to that prepared in any other manner. A short boil is sufficient to take off all taste of rawness. Long boiling weakens coffee, and frequently turns it sour.
The above method will, we are confident, be highly approved on trial. Also, it saves the expense of isinglass, white of egg, and other articles generally used in clearing coffee. Percolators for making coffee in this manner, can be obtained of all sizes at the large tin manufactory of Messrs. Williams & Co., 276 Market street, between Seventh and Eighth streets, Philadelphia.
A china or metal coffee-pot should always be scalded twice before coffee is transferred to it, from the vessel in which it has been made.
COCOA.—The cocoa which is put up solid in close packages, and usually sold at a shilling a paper, is far superior to the chocolate that is manufactured into squares or cakes, and which is too frequently adulterated with lard and meal. Baker’s prepared cocoa is excellent. When you intend having it for drinking, shave down, or cut fine a sufficient quantity of the cocoa; allowing about half the contents of a paper to a quart of water, if you wish it very strong, and three pints of water for moderate strength. Then put the cocoa into a clean sauce-pan or a tin pot with a spout. Measure the water from a kettle that is boiling hard at the time; and when you have the proper quantity pour it scalding hot on the cocoa. Cover it closely; place it over the fire; and let it boil till it is all dissolved into the same consistence, and quite smooth, and free from the smallest lumps. While boiling, you must several times take off the lid, and with a spoon stir the cocoa down to the bottom. Then transfer it to your chocolate pot, which must be twice scalded with boiling water. Send it to table as hot as possible, adding milk and sugar to the cups when poured out. Eat with it dry toast; unbuttered rolls; milk-biscuit; or sponge-cake.
TO KEEP ORANGE-JUICE.—The oranges must be large and ripe. To increase the quantity of juice, roll each orange under your hand on a table, or with your foot upon a clean hearth-stone. Then cut them in half, and score each half with four deep notches, so that when squeezed the juice may run out more freely. Squeeze them through a strainer into a large bowl. To each pint of juice allow a pound of the best loaf-sugar, broken small. Cover the bowl, and let it stand undisturbed all night. In the morning remove all the scum that has risen to the surface, and pour the liquid through a funnel into clean, well-dried pint bottles; into each of which you have previously put a table-spoonful of the best white brandy. Cork each bottle tightly, and tie down a thin wet leather closely over each cork. Keep the bottles in a dry place. You will find this preparation excellent for flavouring, when fresh oranges are not to be had.
Lemon-juice may be kept in the same manner, for flavouring or for punch.
TO PRESERVE LEMON-JUICE FOR A VOYAGE.—Select only the best and freshest lemons. One that is in the least tainted will spoil the whole. Roll every lemon under your hand upon a table to increase the juice. Then squeeze them well through a strainer. To every quart of juice add an ounce of cream of tartar. Let it stand three days, (stirring it frequently,) and then filter it through thin muslin pinned tightly on the bottom of a sieve. Put it into pint-bottles; filling up the neck of each bottle with a little of the best olive oil. The corks must be put in very tightly, and then sealed. When you open a bottle, avoid shaking it; and carefully pour off the olive oil that is on the top of the lemon-juice.
FINE MEAD.—Beat to a strong froth the whites of three eggs, and mix them with six gallons of water; sixteen quarts of strained honey; and the yellow rind of two dozen large lemons, pared very thin. Boil all together, during three-quarters of an hour; skimming it well. Then put it into a tub; and when lukewarm, add three table-spoonfuls of the best fresh yeast. Cover it, and leave it to ferment. When it has done working, transfer it to a barrel, with the lemon-peel in the bottom. Let it stand six months. Then bottle it.
TO KEEP CIDER SWEET.—When barreling the cider, put into each barrel or keg a jill (eight large table-spoonfuls) of white mustard-seed. This will retard its becoming hard or sour.
TO MAKE BOTTLED CIDER VERY BRISK.—When you are bottling the cider, put a large raisin into the bottom of each bottle before you pour in the cider. Then cork it tightly.
In bottling spruce or molasses beer put in also a raisin.
TO KEEP ORANGES AND LEMONS.—Take a sufficiency of fine sand, and make it very dry by exposing it to the heat of the sun or the fire, stirring it frequently. Afterwards let it become quite cold, and then put a quantity of it in a close box or barrel. Bury your oranges (which must all be perfectly good) in this sand; placing them so as not to touch each other, and with the stem-end downwards. At the top put a thick layer of sand quite two inches deep. Cover the box closely, and keep it in a cool place.
TO KEEP GRAPES.—See that there are no imperfect grapes on any of the bunches. They must not be too ripe. Put in the bottom of a keg a layer of bran that has been dried in the sun, or in an oven, and afterwards become quite cold. Upon the bran, place a layer of grapes with bran between the bunches so that they may not touch each other. Proceed thus with alternate layers of bran and grapes till the keg is full; seeing that the last is a thick layer of bran. Then close the keg, nailing on the head so that no air can penetrate.
Grapes may also be packed in fine wood-ashes that has been well sifted.
TO KEEP APPLES.—Wipe every apple dry with a cloth, and see that no blemished ones are left among them. Have ready a very dry tight barrel, and cover the bottom with dry pebbles. These will attract the damp of the apples. Then put in the fruit; head up the barrel; and plaster the seams with mortar, taking care to have a thick rim of mortar all round the top. Let the barrel remain undisturbed in the same place till you want the apples for use. Pippins, bell-flowers, or other apples of the best sorts, may be kept in this way till July.
TO KEEP CARROTS, PARSNIPS, BEETS, AND SWEET POTATOES.—These should all be housed before the first frost. Range them side by side, and bury them in dry sand; a bed of sand at the bottom; another between each layer of the vegetables, and a thick sand covering for the whole. When wanted for use, begin at one end, and draw them out in regular order, and not out of the middle till you come to it.
TO KEEP FRESH BUTTER FOR FRYING, STEWING, &c.—Take several pounds of the very best fresh butter. Cut it up in a large tin sauce-pan, or in any clean cooking vessel lined with tin. Set it over the fire, and boil and skim it during half an hour. Then pour it off, carefully, through a funnel into a stone jar, and cover it closely with a bladder or leather tied down over the lid. The butter having thus been separated from the salt and sediment, (which will be found remaining at the bottom of the boiling-vessel,) if kept closely covered and set in a cool place, will continue good for a year, and be found excellent for frying, and stewing, and other culinary purposes. Prepare it thus in May or June, and you may use it in winter, if living in a place where fresh butter is not to be obtained in cold weather. Try it.
AN EASY WAY OF MAKING BUTTER IN WINTER.—The following will be found an excellent method of making butter in cold weather for family use. We recommend its trial. Take, in the morning, the unskimmed milk of the preceding evening, (after it has stood all night in a tin pan,) and set it over a furnace of hot coals, or in a stove; being careful not to disturb the cream that has risen to the surface. Let it remain over the fire till it simmers, and begins to bubble round the edges; but on no account let it come to a boil. Then take the pan carefully off, (without disturbing the cream) and carry it to a cool place, but not where it is cold enough to freeze. In the evening, take a spoon, and loosen the cream round the sides of the pan. If very rich it will be almost a solid cake. Slip off the sheet of cream into another and larger pan; letting as little milk go with it as possible. Cover it, and set it away. Repeat the process for several days, till you have thus collected a sufficiency of clotted cream to fill the pan. Then scald a wooden ladle, and beat the cream hard with it during ten minutes. You will then have excellent butter. Take it out of the pan; lay it on a flat dish; and with the ladle, squeeze and press it hard, till all the butter-milk is entirely extracted and drained off. Then wash the butter in cold water, and work a very little salt into it. Set it away in a cool place for three hours. Then squeeze and press it again; also washing it a second time in cold water. Make it up into pats, and keep it in a cool place.
The unskimmed morning’s milk, of course, may also be used for this purpose, after it has stood twelve hours. The simmering over the fire adds greatly to the quantity of cream, by throwing all the oily part of the milk to the surface; but if allowed to boil, this oleaginous matter will again descend, and mix with the rest, so as not to be separated.
This is the usual method of making winter butter in the south of England; and it is very customary in the British provinces of America. Try it.
COCHINEAL COLOURING.—Take an ounce of cochineal, and pound it to a fine powder. Put it into an earthen or porcelain vessel, that is quite clean, and entirely free from grease. Add a small salt-spoonful of potash, or soda, and pour in a pint of clear, soft water. Set it over the fire; and, when it has come to a boil, add a quarter of an ounce of cream of tartar, with a quarter of an ounce of powdered alum; and let it boil ten minutes. Then, while it is boiling hot, stir in three ounces of powdered loaf-sugar. Bottle it, when cold, and keep it closely corked. You can then have it always at hand, as a fine red colouring for icings, blanc-mange, creams, jellies, and other sweetmeats.
COLOURING FOR CHEESE.—An ounce of real Spanish arnotta will colour fifty pounds of cheese. Tie up the arnotta, in a thin linen rag, and put it, over-night, into half a pint of warm water. In the morning, put the arnotta-water into the tub of milk, along with the infusion of rennet, indispensable in making cheese. For a deeper tint, dip the bag into the milk, and squeeze it as long as any colour runs out.
ALKANET COLOURING.—Alkanet is now much used for giving a beautiful red colour to confectionary. It is much cheaper than cochineal, and more easily prepared. It has no peculiar taste, and no unwholesome properties. You can purchase it at any druggist’s, and at a trifling cost. It comes in small, dark-red chips. Before using it, pick it clean, and see that there is none of the dust or powder remaining about it. Tie up some of the alkanet chips, in a bit of very thin, clean muslin, like a small bag, and let it infuse with the mixture you wish to colour. It either may, or may not be boiled.
FINE RED OIL FOR LAMPS.—Infuse, for two or three hours, (or till the colour is well communicated,) a muslin bag of alkanet chips, in the clearest and best winter-strained lamp-oil. Then remove the bag of alkanet, (which may be used again for the same purpose,) and put the oil into clear glass lamps. It will be coloured of a beautiful red. According to the quantity of alkanet, or the length of time it remains steeping in the oil, you may have it of different tints, from light pink to deep crimson. Oil thus coloured is beautiful for illuminations; ball-rooms; or dispersed among the shrubbery, at a garden entertainment. The price of alkanet does not exceed six cents per ounce; and an ounce will do a great deal of colouring.
COLOURED WATER.—Slice a fresh red cabbage, and pour boiling water upon it. Cover it, and let it stand till cold. Then strain off the water, and put a portion of the infusion into three glasses. Pour into one glass a little alum-water; into the second, a little dissolved potash; and into the third, a few drops of muriatic acid. The liquid in the first glass will be turned of a purple colour, by the alum-water; that in the second will be changed to a green, by the solution of potash; and the third will assume a fine crimson, from the muriatic acid. This water is used by druggists, for the coloured jars in their shop-windows.
MACASSAR OIL.—This popular and pleasant unguent for the hair can (as we know) be prepared at home, so as to equal, in efficacy and appearance, any that is for sale in the shops; and at less than one-third the expense. Take half an ounce of chippings of alkanet root, which may be bought at a druggist’s, for a few cents. Divide this quantity into two portions, and having cleared away any dust that may be about the alkanet, put each portion of the chips into a separate bit of new bobbinet, or very clear muslin. In tying it, use white thread, or fine white cotton cord; as a coloured string may communicate a dirty tinge to the oil. Put these little bags into a large glass tumbler, or a straight-sided white-ware jar, and pour on half a pint of the best fresh olive oil. Cover the vessel, and leave it undisturbed, for several days, or a week; taking care not to shake or stir it; and do not press or squeeze the bags. Have ready some small, flat-bottomed phials, or one large one, that will hold half a pint. Take out carefully the bags of alkanet, and lay them on a saucer. You will find that they have coloured the oil a bright, beautiful crimson. The bags will serve a second time for the same purpose. Put into the bottom of each phial a small quantity of any pleasant perfume; such as oil of orange-flowers; jessamine; rose; carnation; bergamot; oil of rhodium; oil of ambergris; or oil of cloves, mixed with a little tincture of musk. Then fill up each phial with the coloured oil, poured in through a small funnel; and, corking them tightly, tie a piece of white kid leather over the top.
To use macassar oil, (observing never to shake the bottle,) pour a little into a saucer, and, with your finger, rub it through the roots of the hair.
ANTIQUE OIL.—This is a fine oil for the hair. Mix together, in a clean glass vessel, half a pint of oil of sweet almonds, and half a pint of the best olive oil. Then scent it with any sort of perfume.
To give it the colour and odour of roses, infuse, in the mixed oil, a small, thin muslin bag of alkanet chips, and set it in a warm place, till coloured of a beautiful pink. Then remove the bag of alkanet, and perfume the oil with ottar of roses. Put it immediately into a bottle, and cork it well.
For a violet perfume, infuse, in the above quantity of the mixed oils, an ounce of the best orris powder. Let it stand, in a warm place, for a week; then pour the whole into a strainer, press out the liquid, and bottle it.
For an orange perfume, scent the oil with essence of neroli, or orange-flowers.
For jasmine, with extract of jasmine.
For bergamot, with essence of bergamot.
OIL OF CASSIA.—Put into a wide-mouthed glass vessel, an ounce of ground cassia. Heat three ounces of the best oil of cloves; and, while warm, pour it on the cassia. Cover it closely, and let it stand a week. Then press it through a sieve, placed over a bowl. Transfer it to small bottles, and cork them closely. It is a fine perfume. To weaken it, add a little inodorous alcohol, which, on inquiring for, you can obtain at the druggists’.
MILLEFLEURS PERFUME.—Mix together an ounce of oil of lavender; an ounce of essence of lemon; an ounce and a quarter of oil of ambergris; and half an ounce of oil of carraway. Add half a pint of alcohol, or spirits of wine, which should be of the inodorous sort. Shake all well together. Let it stand a week, closely corked, in a large bottle. You may then divide it in small bottles.
By mixing this perfume with equal quantities of olive oil, and oil of sweet almonds, instead of alcohol, you will have what is called millefleurs antique oil, which is used to improve the hair of young persons.
FRENCH HUNGARY WATER.—Take two large handfuls of the flowers and young leaves of rosemary; with a handful of lavender-blossoms; half a handful of thyme-blossoms; and half a handful of sage. Mix them well; put them into a large glass jar or bottle, and pour on a quart of inodorous spirits of wine. Then put in, as a colouring, some small bits of alkanet tied in a thin muslin bag. Cork the bottle closely, and shake it about for a while. Let it infuse during a month, exposed to the heat of the sun. Then strain it, and transfer it to smaller bottles.
FINE LAVENDER WATER.—Mix together, in a clean bottle, a pint of inodorous spirit of wine; an ounce of oil of lavender; a tea-spoonful of oil of bergamot; and a table-spoonful of oil of ambergris.
BERGAMOT WATER.—Melt a pound of the best broken-up loaf-sugar in a pint of water; add the yellow rind of six lemons or oranges, pared very thin. Set it over the fire, and boil and skim it till the scum ceases to rise. Then add the juice of the lemons or oranges; having squeezed it through a strainer into a bowl. After stirring in the juice, take the syrup from the fire, remove the pieces of rind, and stir in a tea-spoonful of genuine essence of bergamot. Bottle it, and it will be immediately fit for drinking. Pour some of it into a glass, and add a little ice-water. It will be found very fine.
TO PERFUME SOAP.—Take half a pound or more of the best white soap. Shave it down with a knife. Put the shavings into a clean white-ware jar; cover the top closely, and secure the cover by tying down a cloth over it. Set it into a large kettle or sauce-pan of hot water. The water must not come up near the top of the jar. It is well to place a trivet in the bottom of the kettle for the jar to stand on, so that a portion of the water may go under it. Place the kettle over the fire, or in a hot stove, and keep it boiling hard, till the soap in the jar within is thoroughly dissolved. It must become liquid all through, and have no lumps in it. Stir it well when done; and add, while warm, a sufficient portion of any nice perfume to scent it highly. For instance, oil of bitter almonds; extract of verbena; tincture of musk, or ambergris; oil of rhodium; oil of bergamot, lavender, jessamine, rose, cinnamon, cloves, &c. Having well stirred in the perfume, transfer the melted soap to gallicups, or little square tin-pans, and set it away to cool and harden. Afterwards, take out the cakes of soap, and wrap each cake closely in soft paper. Put them away where the air cannot reach them.
COLUMBIAN SOAP.—Blanch, in scalding water, two ounces of bitter almonds. Beat them in a mortar with an ounce of gum camphor, till completely mixed; putting in, with every almond, a morsel of the camphor. Then beat in an ounce and a quarter of tincture of benjamin, and remove the mixture to a bowl. Afterwards, having shaved down a pound of the best white soap, beat that also in the mortar; mixing with it, gradually, as you proceed, the above ingredients, till the whole is thoroughly incorporated. Divide it into equal portions, and roll it with your hands into the form of balls. This soap will be found very fine.
If you wish to have it in cakes, after you have shaved down the white soap, put it into a clean jar, cover it, and set the jar into a pot of boiling water, placed over the fire. When the soap is melted, remove it from the fire; and when it begins to cool, (but is still liquid,) stir in the other ingredients that have been mixed together as above. Then mould it in little square tin pans, and set it to cool. When quite cold, take it out of the pan, and wrap each cake in paper.
GOOD TOOTH-POWDER.—Procure, at a druggist’s, half an ounce of powdered orris-root, half an ounce of prepared chalk finely pulverized, and two or three small lumps of dutch pink. Let them all be mixed in a mortar, and pounded together. The dutch pink is to impart a pale reddish colour. Keep it in a close box.
ANOTHER TOOTH-POWDER.—Mix together, in a mortar, half an ounce of red Peruvian bark, finely powdered; a quarter of an ounce of powdered myrrh; and a quarter of an ounce of prepared chalk.
PARCHMENT GLUE.—Take half a pound of clean parchment cuttings, and boil it in three quarts of soft water till reduced to one pint. Then strain it from the dregs, and boil it again, till of the consistence of strong glue.
LIP GLUE.—Take of isinglass and parchment glue, of each one ounce; sugar-candy and gum tragacanth, each two drachms. Boil them in an ounce of water, till the mixture is of the consistence of thick glue. When cold, roll it between your hands, till you get it into the form of small sticks, like sealing-wax.
By wetting it with your tongue, and rubbing the moistened end of the stick on the edges of the paper that you wish to unite, it will, when dry, form a firm cement. A stick of lip-glue is very convenient to take with you when travelling, in case you should have occasion for some sort of paste.
PERPETUAL PASTE.—Buy, at a druggist’s, an ounce of the best gum tragacanth, (sometimes called gum dragon,) and six cents’ worth of powdered corrosive sublimate. Pick the gum tragacanth clean, and put it into a wide-mouthed glass or white-ware vessel, that will hold a quart. Add as much corrosive sublimate as will lie on a five-cent piece. Pour on a pint and a half of clear cold, soft water. Cover the vessel, and let it stand till next day. The gum tragacanth will then be much swelled, and nearly to the top of the vessel. Stir it down to the bottom with a stick, as the corrosive sublimate will blacken a metal spoon. Stir it several times during that day; but afterwards, do not stir it at all; leaving it to form a smooth white mass, like a very thick jelly. Then cover it closely, and set it away for use; taking care to keep it out of the way of children, as the corrosive sublimate will render it poisonous if swallowed.
This paste will keep to an indefinite period, if the air is carefully excluded from it, and if it is not transferred to a vessel made of any sort of metal. It forms a strong, colourless, and firm cement for paper, &c.; and when once made, may be kept always at hand; and is most convenient for all sorts of pasting; particularly little things, for which it would seem scarcely worth while to take the trouble of boiling flour-paste. It only spoils when kept in metal, or from long exposure to the air.
We can certify to its superiority over all other paste, having the experience of using it continually. The advantage of its being always ready is an important recommendation. Try it, and you will be induced to keep it constantly in the house.
GUM-ARABIC PASTE.—Take a common-sized tea-cup of cold, soft water, and dissolve in it a large tea-spoonful of the best and cleanest powdered gum-arabic. When the gum is entirely melted, stir in, by degrees, a table-spoonful of fine wheat flour; carefully pressing out all the lumps, and making it as smooth as possible. Keep it closely covered, and in a cool place. If, after a few days, it should appear spotted or mouldy on the top, remove the surface, and the paste beneath will still be fit for use. This is a good cement for artificial flowers, and for ornamental pasteboard work.
CEMENT FOR JARS AND BOTTLES.—According to the quantity of cement required, take one-third bees-wax and two-thirds rosin. Pound the rosin to a fine powder, and then put it, with the bees-wax, into any sauce-pan or skillet suited to the purpose, and set them over the fire to melt. When it becomes thoroughly liquid, take it off the fire, and stir in some finely-powdered brickdust, till the mixture becomes as thick as melted sealing-wax. Then plaster it, warm, round the covers of your preserve or pickle-jars. If you use it for bottles, first cork them tightly, and then dip their tops into the cement. It will dry in a few minutes. This cement is very strong and very cheap, and especially useful for articles that are to be carried to sea.
COVERING FOR CORKS.—The odour of a cologne bottle, or of any other scented liquid, may be prevented from escaping by keeping the cork and the neck of the bottle covered with the finger-end or thumb of an old kid glove, cut off, for the purpose, at a suitable length and breadth, and stretched or drawn down closely and tightly. This is more convenient than the usual kid-leather covers, that must be untied and tied again whenever the bottles are opened.
MILK OF ROSES.—Mix together a pint of rose-water, and an ounce of oil of sweet almonds. Then add ten drops of oil of tartar. Bottle it, and shake it well. It is good for the hands.
EXCELLENT POMATUM.—Melt some beef’s marrow on a slow fire, being careful not to let it burn; then strain it several times over, that it may be well purified. When partially cool, beat in some castor oil, a table-spoonful at a time. The proportion should be two-thirds of melted marrow to one-third of oil. Perfume it by stirring in, as you proceed, any sort of essential oil that is not too pungent. You may give it a fine red colouring by putting in, after the marrow has melted, some chips of alkanet tied in a very thin muslin bag, letting it remain till the tint is thoroughly infused. Keep it in covered gallicups. A little rubbed every day, or twice or three times a week, with the finger among the roots of the hair, will greatly improve its growth and softness.
AN EXCELLENT WAY OF IMPROVING THE HAIR.—Once in three days take some rich unskimmed milk that has been made sour by standing in the sun. Stir it up, so as to mix all through it the cream that has collected on the surface. Wash the hair with this, rubbing it well into the roots. Let it remain on the hair about a quarter of an hour or more. Then wash it off, with a lather of white soap and warm water; rinsing the hair, afterwards, with fresh water, either warm or cold, according to the season. This is an Asiatic process; and if continued every third day, seldom fails to render the hair of young people thick, soft, and glossy.
TO HAVE GOOD HAIR.—The women of Germany have remarkably fine and luxuriant hair. The following is their most usual method of managing it. About once a fortnight, boil for half an hour or more, a large handful of bran in a quart of soft water. Strain it into a basin, and let it cool till it is merely tepid or milk-warm. Rub into it a little white soap; then dip in the corner of a soft linen towel, and wash your head with it, thoroughly; dividing or parting aside the hair all over; so as to reach the roots. Next take the yolk of an egg, (slightly beaten in a saucer,) and with your fingers rub it well into the roots of the hair. Let it rest a few minutes; and then wash it off entirely, with a cloth dipped in pure water; and rinse your hair well, till all the yolk of egg has disappeared from it. Afterwards, wipe and rub it dry with a towel, and comb the hair up from your head, parting it with your fingers. In winter it is best to do all this near the fire.
Have ready some soft pomatum, made of fresh beef-marrow, boiled with a little almond oil or olive oil, stirring it all the time till it is well amalgamated, and as thick as an ointment. When you take it from the fire (and not before) stir into it a little mild perfume; such as rose-water, orange-flower water, extract of roses, oil of carnations, or essence of violets. Put it into gallicups that have lids, and keep it for use; always well-covered. Take a very small quantity of this pomatum, and rub it among your hair on the skin of your head, after it has been washed as above.
At any time you may make your hair curl more easily by rubbing into it some beaten yolk of egg, (washed off, afterwards with clear water,) and then putting on a little pomatum before you pin up your curls. It is well always to go through this process when you resume curls after having worn your hair plain.
All hair should be combed every morning with a fine-toothed comb, to remove the dust which insensibly gets into it during the preceding day, and to keep the skin of the head always clean.
To prevent your bonnet being injured by any oiliness about your hair, baste a piece of white or yellow oiled silk inside of that part of the bonnet where the crown unites with the brim, carrying the silk some distance up into the crown, and some distance down into the brim or front.
Clean your head-brushes by washing them thoroughly with a bit of soft sponge tied on the end of a stick, and dipped into a warm solution of pearlash, prepared by dissolving a large table-spoonful of pearlash in a pint of boiling water. When the bristles have thus been made quite clean, rinse the brushes in hot water; letting them remain in it till it becomes cool, or cold. Afterwards, drain the brushes; wipe them with a clean cloth; and set them upright before the fire to dry.
The most convenient way of cleaning combs is with a strong silk thread, made fast to the handle of a bureau-drawer—in front of which, seat yourself with a towel spread over your lap to catch whatever impurities may fall from the comb. Holding the comb in your left hand, and the thread in your right, pass the thread hard between each of the comb-teeth. Afterwards wash the comb in soap-suds, rinse it in cold water, and dry it with a clean cloth.
SALT OF LEMON OR STAIN POWDER.—This powder, which is erroneously called salt of lemon, is in reality composed simply of equal portions of finely pulverized salt of sorrel and cream of tartar, (for instance an ounce of each,) mixed together in a mortar, and afterwards put into small covered boxes, or gallipots. It will immediately remove ink spots, fruit stains, &c., from the hands or from any articles of white linen or muslin; first wetting the place with water (warm water is best) and then with your finger rubbing on the powder, till the stain disappears. Immediately afterwards wash it off with soap-suds. If applied to a coloured article that has been inked or stained, the powder in removing the stain will take out the colour. But the colour (particularly if black) may in most cases be restored by rubbing the place with hartshorn; which if very strong should be somewhat diluted with water, or it will leave a tinge of its own. If the hartshorn fails to restore the colour, it is on account of some peculiarity in the dye. It is always worth trying. We have seen a large splash of ink taken out of a carpet by first wetting it with warm water and rubbing on some of the above-mentioned stain powder. The colours were all restored to their former brightness by afterwards applying hartshorn. Next day, the place where the ink had been spilled on the carpet could not be distinguished. We have also known the same experiment tried with perfect success on a mousseline de laine dress on which an ink-stand had been overset.
Ink spots can be removed from white clothes by the simple application of a bit of clean tallow picked from the bottom of a mould candle, rubbed on the ink spot, and left sticking there when the article goes into the wash-tub. It will come out of the wash freed from the ink stain.
This stain powder should be kept out of the way of children, as if swallowed it is poisonous.
Fresh lemon-juice mixed with a little salt is excellent for removing stains of ink, iron mould, &c.
TO MAKE GREASE BALLS.—Shave down half a pound of white soap, and mix it with three ounces of fuller’s earth, powdered. Then mix together three ounces of ox-gall, and two ounces of spirits of turpentine. With this, moisten the soap and fuller’s earth, till you have a stiff paste. Mix it thoroughly, and beat it well. Make it into balls with your hands, and place the balls where they will dry slowly. To use it, scrape down a sufficiency, and spread it on the grease spot. Let it rest awhile; then brush it off, and scrape and apply some more. A few applications will generally remove the grease.
TO EXTRACT GREASE WITH CAMPHINE OIL.—Grease of the very worst sort (for instance whale oil) may be extracted successfully even from silks, ribbons, and other delicate articles, by means of camphine oil, which can always be procured at the lamp-stores. As this oil is best when fresh, get but a small quantity at a time. Pour some camphine into a clean cup, and dip lightly into it a bit of clean, soft, white rag. With this rub the grease spot. Then take a fresh rag dipped in the camphine, and continue rubbing till the grease is extracted, which will be very soon. You will find the colour of the article uninjured. To remove the turpentine odour of the camphine, rub the place with cologne water or strong spirits of wine, and expose it to the open air. If any of the camphine-scent remains, repeat the cologne. We have known lamp oil removed from white satin by this process.
FINE YELLOW COLOURING FOR WALLS.—Procure from a paint-shop one pound of chrome yellow, and three pounds of whiting. Mix and grind them thoroughly together; and then add a quart of boiling water, and stir it well in. Next boil a quarter of a pound of glue in a quart of water, and when completely dissolved, add it immediately to the mixture, and stir the whole very hard. Thin it with more water till you get it of the desired consistence. It will be a beautiful yellow, approaching to lemon colour.
BLUE WASH FOR WALLS.—Get a pound of blue vitriol from a drug or paint store, and have it powdered very finely in a mortar. Provide also two quarts of lime. Take six cents’ worth of glue, and boil it in a quart of soft water till thoroughly dissolved. Put the powdered vitriol into a wooden bucket, and when the glue-water is cold, pour it on the vitriol, and mix and stir it well. When the vitriol is dissolved in the glue-water, stir in by degrees the two quarts of lime. Then try the tint of the mixture by dipping a piece of white paper into it; and when it dries, you can judge if it is the colour you want. It should be a clear light beautiful blue. If you think it too dark, add some more lime. If too pale, stir in a little more of the powdered vitriol. It is well to provide an extra quantity of each of the articles, in case a little more of one or the other should be required on trial of the colour.
TO CLEAN WHITEWASH BRUSHES.—Wash off, with cold water, the lime from the bristles of the brush; and scrub well with a hard scrubbing-brush the part where the bristles are fixed into the wood. This should be done at once, as soon as the whitewashing for that day is finished. It is far better than to let them soak all night.
AN EASY WAY TO MAKE INK.—Take two ounces of the best and most perfect nut-galls, and bruise them to pieces with a hammer. Put them into a large mug, with half an ounce of copperas, and a quarter of an ounce of powdered gum-arabic. Pour on a pint of boiling water. Cover the vessel, and let it stand in a warm place for a week; frequently stirring the contents with a stick. Afterwards leave it one day undisturbed; and then pour off the liquid through a funnel into a bottle; in the bottom of which you have put half a dozen cloves or a spoonful of brandy, either of which will prevent the ink from moulding. Keep the bottle closely corked.
TO USE DURABLE INK.—It is an error (rectified by experience) to wash as soon as possible articles that have been marked with durable ink. On the contrary, they should be kept without washing for at least a week. If washed too soon, the soap and water will disturb the ink before it is thoroughly dried in, causing the letters to spread and look rough. Also, it will not be so good a black. Every time, before using it, set the little bottle with the marking liquid in the sun, or before a bright fire; and then stir it up from the bottom. This will increase its blackness. After putting the wash or gum-liquid on the place to be marked, dry it by the fire or in the hot sun, and then iron it smoothly. Do not write the name till next day, and then, as above mentioned, set the marking ink in the sun, and stir it up from the bottom. When the name is written, dry it as soon as possible, and then iron it again.
Durable ink may be extracted by wetting the writing with hot water, and then rubbing on a little sal-ammonia.
After making durable ink, set the marking liquid or lunar caustic preparation for three or four days in the hot sun; otherwise it will not become black.
SUMACH INK.—The milk or gum that exudes from the sumach is a good substitute for durable ink. Break off the stalks that support the leaves. Squeeze them into a cup, and write with the liquid. Expose it to the sun and it will become a fine black.
VERY FINE INK.—Into a large jar or pitcher put half a pound of the best Aleppo galls, broken up with a hammer or flat-iron; but not pounded. Pour on two quarts of soft water, nearly of boiling heat. Cover the vessel; and let it stand on a warm hearth or in the hot sun for a fortnight; stirring it to the bottom twice a day, with a stick. At the end of the fortnight, add two ounces of green copperas; two ounces of logwood chips; two ounces of gum-arabic; half an ounce of alum; and half an ounce of sugar-candy. Let the whole remain in a moderate heat a fortnight longer; stirring it twice a day. Keep the mouth of the vessel covered with paper only, tied down over it. On the last day, do not stir it, but pour the ink through a strainer into another vessel, and then with a funnel transfer it to bottles. Pour a small tea-spoonful or more of brandy into the top of each bottle, if small. To a pint bottle there should be a table-spoonful of brandy. This will preserve the ink from moulding. Cork the bottles well, and seal the corks. Keep them in a place of temperate heat.
In buying Aleppo galls get those that are dark coloured, heavy, and free from holes.
GOOD INK.—Bruise two ounces of Aleppo galls; put them into a pitcher with half an ounce of copperas, and a quarter of an ounce of gum arabic. Pour on a pint of soft water at boiling heat. Cover it, and let it stand a week; stirring it several times a day, except on the last day. Then pour it through a funnel into a bottle that has half a dozen cloves in it. In pouring, see that you do not disturb the sediment at the bottom of the pitcher. Cork the bottle tightly.
TO SOFTEN SPONGES.—A sponge, when first purchased, is frequently hard, stiff, and gritty. To soften it, and dislodge the particles of sea-sand from its crevices, (having first soaked and squeezed it through several cold waters,) put the sponge into a clean tin sauce-pan, set it over the fire, and boil it a quarter of an hour. Then take it out, put it into a bowl of cold water, and squeeze it well. Wash out the sauce-pan, and return the sponge to it, filling up with clean cold water, and boil it another quarter of an hour. Repeat the process, giving it three boils in fresh water; or more than three if you find it still gritty. Take care not to boil it too long, or it will become tender, and drop to pieces. You may bleach it by adding to the water a few drops of oil of vitriol.
The Mediterranean sponges are the best.
After using a sponge, always wash it immediately in clean water, squeeze it out, and put it to dry.