, »l| l l lril ljl ii l ll;i;)>Wyyy ijl| i | i lHII ) i |l l «il M il «w«W(»i, ''' mj ^ W< « <» lM « l>«wl « l « w«>^^ uuumiausjMMi -YY^I'^^Y^^^^ I i I I i i i i I I I Merchant's Lightning Clothes Cleaner A(:]ua Ammonia, 1 -2 pint. Soap bark, 5 cents. Fourteen quarts of hot rain water. Three ounce saltpeter, pulverized. Three hfaping tablespoonfuls salt. Six ounces alcohol or spirits wine. Three ounces of glycerine. Three ounces of ether, commercial. Six ounces turpentine. Six ounces borax, pulverized. 1 -4 oz. Oil of sassafras, or any other perfume desired. Four lO-cent cakes of white ox gal! soap, or any other good white soap. DIRECTIONS FOR MAKING Steep soap bark in cloth for one hour and turn in batch. Shave all the soap fine in 14 quarts hot water; when dissolved add 14 quarts more water; dip out enough water to dissolve the borax and stir well. Follow with saltpeter, then salt, the same as borax, stirring each well when added; then add ammonia, turpentine, ether, alcohol, sassafras, glycerine and 30 or 40 ounces beef gall, the more the better. Stir thoroughly and you have one of the best clothes cleaners and compounds for washing on earth. Try it and be convinced. NELSON MERCHANT ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass ^--'■^'Sis^- ="-■" ~ ■■''— ~ (C^p_;,.^^g_:ss^ 1 From Home Bakings, by Edna Evans San Francisco, 1912. Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924087271494 600 MISCELLANEOUS VALUABLE RECEIPTS, WORTH THEIR WEIGHT IN GOLD. A. TH:iRT"y YEARS' COLLECTION, By JOHN MARQUART, LEBANON, PA. SIX HUNDRED RECEIPTS, WORTH THEIR WEIGHT IN GOLD^ INCIiUDING EECEIPTS FOR COOKING, MAKING PEESEEVES, PEEFUMEET, COEDIALS, ICE CEEAMS, INKS, PAINTS, DYES OF ALL KINDS, CIDEE, VINEGAR, WINES, SPIEITS, WHISKEY, BRANDY, GIN, ETC., AND HOW TO MAKE IMITATIONS OF ' ALL KINDS OF LiaUOES. '^apt\tt M\ MuMt ^attging %Mts, Tho CoUections, TeBtlug, and Improvements on the XLeoelpts extendlne OT«r a period of Thirty Years. By JO'HN MARQUAET, OF I/EBANON, PA. PHILADELPHIA: JoHjN E. Potter & Company, No. 617 SANSOM STREET. Entered accordiog to Act of C!ongren, In the year 1867, bj JOHN B. POTTER AND COMPANY, Ib t]ift.Glerk*i Office of the District Court of the United States, in and for thi Eastern District of PennsylvaniB. PmijiKDELR+tlUr) INDEX. Receipt Battert, Galvanic — To construct, for Gilding and Silver plating 488 Bepbug-Foison 536 Brandy — Blackberry, how to make. No. 1 311 Blackberry, " " No. 2 316 Bordeaux, to imitate 303 Cherry, how to make. No. 1 304 Cherry, " " No. 2 312 Cherry, " " No. 3 314 Cognac, to imitate. No. 1 293 Cognac," " No. 2 294 Cognac, " " No. 3 295 Cognac," " No. 4 296 Cognac, " " No. 5 301 Common, how to make 305 Domestic, " " 306 French, how to imitate. No. 1 297 French, " " No. 2 298 French, " " No. 3 307 French, " " No. 4 308 French, " " No. 5 309 Ginger, how to make 319 Lavender, '' " 318 Peach, " " 310 Raspberry," " 313 Rochelle, how to imitate. No. 1 300 Rochelle, " " No. 2 302 Rochelle, " " No. 3 317 Rose, how to make.,!. 315 7 8 INDEX. Receipt Bevehages — Cottage Beer, how to make 86 Cream Beer, how to make 92 Gas, " " " 91 Ginger pleasant, how to make 94 -Ginger Powder, " " 95 Ginger Imperial, " " 89 Ginger Beer, " " 88 Ginger Pop, " " .....". 96 Mead 93 Head, Sassafras 9S Spruce Beer 87 Spruce White 90 Pineapple-ade 99 Silver top 97 BLACKiNG^Harness, &o., how to make ; 5G0 Jet, for harness and boots 590 Japan, for leather 589 Liquid, how to make. No. 1 247 Liquid,' " " No. 2 248 Oil paste, " " No. 1 50 Oil paste, " " No. 2 251 Brass — Polish for 72 Bubning-Fluid, how to make 540 Butter — Bad, to improve 512 Kancid, to cure 511 To cure, that it will keep for years 513 Cakes and Pies — Bread-cheese, how to bake...... 126 Buns,'how to bake 13S '•IBiscuits, " " 109 Cider, /' " Ill Cream, " " 130 Cup, " " 113 Custard, without eggs 116 Frosting, how to , 101 Ginger, how to bake 114 Green corn Omelet 522 Lemon, how to bake. No. 1 ; 102 Lemon, " " No. 2 129 Lemon, white, how to bake 105 Lemon pies, " " ..;.J 110 INDEX. 9 r* Tx Receipt Cakes and Pies — ^Mook mine© pies 108 Muffins 131 Pound cake, plain, how to bake. 127 Queen " •• " 103 JRice " " " 128 Rusks, " " No. 1 107 Rusks, " " No. 2 132 Sponge cake, " " 104 Strasbourg " " " 106 Sugar " " " 112 Cider — General Rules to make 266 How to make J 262 How to manage 263 Observations on 265 Raisin, how to make 264 Rule for making good '. 267 To keep good for years 268 To keep good 269 Cements — Crockery 508 Hard, for seams 509 Liquid 607 Water and fire proof 510 Which will get as hard as a stone. 506 Cordials — Aniseed 253 Citron 254 Cinnamon 256 Cloves 258 Orange 257 Peppermint. No. 1 ; 255 Peppermint. No. 2 261 Hose 260 Strawberry 259 Spirits, for beverage, to manufacture 252 Cow-DisEASES — Cure for distemper in cattle 465 Flesh-wounds in cattle, tincture for 559 Frenzy, or inflammation of .the brain 482 Garget in cows > .T^47 ^ Hoven or blown in cattle, cure for 479 Uoven in cattle, Mr. Gowen's simple remedy 432J Method to cure the frenzy 483 10 INDEX. Becelpt Cow-Diseases — Paunching 484 Pleura Pneumonia in cattle, cure for 556 Purging drink '. 480 Eed-water in cattle, tocure 468 Scouring, in cattle, " " 469 Scouring , 558 Swelled cattle with green food, cure for 470 Tar-water for cattle 466 Worms or bots in cattle or horses 557 Yellows or jaundice in cattle, cure for 481 Diseases in Human Beings, Cures for — Balsam-de-Malda, how to make 6 Balsam Locatellis, how to make .' 35 Bitters, German, " " 36 Blood-spitting, cure for 553 Burning and scalding, cure for 15 Burns and scalds, " " No. 1 , 19 Burns and scalds, " " No. 2 20 Burns, liniment for 34 Cancer,, cure for. No. 1 69 Cancer, " " No. 2 70 Cancer, " " No. 3 71 Cerate, simple, how to make 30 Chilblain, frost-bitten, cure for 14 Colds, cure for 75 Consumption, cure for .-.. 59 Corns, certain cure for -535 Corns, cure for 9 Cough, " " ; 45 Cough-drops 41 Cough-drops, Dr. Monroe's 43 Cough-Mixture. No. 1 42 Cough-Syrup 545 Cough-drops. No. 2 550 Cramp in the stomach, cure for 40 Croup, cure for 06 Diarrhcsa, " " 64 Dyspepsia, " " ... 44 Dropsy, " " .. 51 Dysentery, " " No. 1 68 INDBX. 11 Ranlpt Diseases in Human Bodies, Cure for — Dysentery. No. 2.. 526 Dysentery, cure for. No. 3 527 Dysentery and bloody flux 528 Epilepsy, dire for 580 Erysipelas, " " 596 Eye-water, how to make 55 Eye-water or Collyrium 56 Eye-water or Vitriolic Collyrium 57 Felon, certain cure for 67 Giddiness, cure for 31 Godfrey's Cordial, how to make 32 Gravel, Turkish cure 525 Headache, bilious or sick, cure for 587 Hooping-cough, Dr. Barton's remedy 571 Liver-fcomplaint, cure for 58 Lip-salve .' 85 Lockjaw, cure for 495 Life Tincture (a German medicine) 33 Liniment, children's sore throat 26 Mad dog bite. Dr. Stoy's cure 1 Mother-drops, Dr. Stoy's 4 Mother-drops, simple 5 Mortification powders, Dr. Stoy's 2 Nails on toes, ingrowing 76 Nipples, sore, ointment for 531 No. 6 Medicine, how to make 7 Ointment to draw splinter out of the flesh 47 Paregoric elixir, how to make 61 Peppermint-essence, how'to make 8 Piles, certain cure for 549 Piles, a mild aperient for 567 Piles, a cure for 532 Piles, liniment 28 Piles, ointment for. No. 1 29 Piles, ointment " No. 2 498 Piles, ointment " No. 3 530 Piles, simple cure 12 Purifying the blood '.: 60 Quinsy, cure for 552 Rheumatism, cure for. No. 1 52 12 INDEX. Diseases in Human Bodies, Cure fob — 'Receipt Rheumatism, cure for. No. 2 53 Rheumatism, " " No. 3 73 Rheumatism, " " No. 4 496 Rheumatic Gout, cure for. No. 1 497 Rheumatic Gout, " " No. 2 529 Rheumatism, inflammatory, remedy for 534 Rheumatism, liniment 561 Rheumatism, simple cure.... 562 Salt Rheum or Scurvy, cure for 544 Scabby heads on children, cure for 16 Scarlet Fever, cure for 62 Salt, medical use of 65 Sleepless, how to make a tea for 17 Smallpox, cure for 63 Smallpox, " " 533 Sun-stroke, " " 551 Summer-complaint, cure for 37 Summer-complaint, Blackberry Syrup for.... 39 Swelling from bruises, to prevent t 27 Swinney, cure for. No. 1 24 Swinney, " " No. 2 25 Tetter, " " No. 1 21 Tetter, " " No. 2 22 Tetter, Ringworm, Swinney, and Rheumatism 23 Toothache-drops 546 Toothache-preventive 600 Vermifuge, Hamilton's celebrated 54 White Swelling, cure for 74 Whitlow 554 Worms, Dr. Jtoy's simple cure for 2 Di'EiNG — Aluming 160 Black, on silk 167 Black, inclining to purple, on wool and silk 185 Black, inclining to brown, " . " ;. 186 Black jet, on woollen 187 Black, on cotton 208 Blue-black, on silk 168 Blue, Prussian, on woollen 188 Blue vat, for silk and woollen 214 INDEX. 13 Keceipt Dteing — Blue, on silk 16G Brown, on silk 103 Brown, on silk dress , 175 Brown, on woollen cloth, or cloth of any description 181 Brown, on the red cast 182 Brown, inclining to snuff. 184 Buff, on cotton 201 Brown, on cotton 204 Crimson, on silk 179 -Dove, on silk 177 Drab, on cotton 205 Drab, oq silk '. 176 Drab, on wool 191 Dye-liquors, preparing 161 Fancy dyeing, on cotton, various shades 198 Flesh, on silk 180 General remarks 159 Gloss on silk, a fine 209 Gloss on silk 201 Gray, on'silk 171 Green, on silk 164 Green, on wool 189 Green, on cotton 200 Indigo, Sulphate, how to make 165 Indigo, vat for cotton, how to set 213 Lilac, on wool 190 Maroon, on silk 169 Olive, on silk 173 Olive-brown 183 Orange, on silk 170 Orange, on wool 197 Orange, annetto on cotton 202 Pink, on silk .' 162 Purple, on cotton 207 Bed, on cotton .*. 203 Bed, on wool 192 Slate, on cotton 206 Slate, on silk 172 Slate, on woollen , 195 Stone, on silk 174 2 14 INDEX. Becelpt Dyeing — Tin Liquor, No. 1, how to make 193 Tin Liquor, No. 2, " " 194 Tin Liquor, for pinks, scarlet, crimson, &c 211 Tin Liquor, for scarlet and crimson, on silk 212 Yellow, Turmeric 199 Yellow, on silk , 178 Yellow, on woollen , 196 Black, on leather 222 Blue, " 221 Purple, " 224 Red, Turkey, on leather 217 Eed, on leather 218 Shades, different, on leather 223 Yellow, on leather 219 Yellow, on leather 220 Blue, on straw 216 Eed, " 215 Eggs — Preserving, to keep. No. 1 514 Preserving, " No. 2 515 • Preserving, " No. 3 516 Extract — Vanilla 539 Foul Smell — To destroy 504 Fish — Fresh, how to keep 523 Gilding — Edges of paper 491 Gin — Holland, how to imitate. No. 1 277 Holland, " " No. 2 278 Holland, " " No. 3 279 Holland, " " No. 4 280 Holland, " " No. 5 281 Country, how to make 282 Gloves — French Kid, how to clean 591 How to clean 592 Grease*— Spots to remove, a liquid for 10 Spots to remove from woollen cloth 11 HoESE-DisEASEs — Abscess, cure for 361 Adhesive Plaster, and sewing 354 Alterative Balls, for surfeit, mange, &o 435 Anbury, or wart ,'.... 362 Anodyne medicine 449 Appetite, loss of. t. 364 INDEX. 15 Keceipt HoRSE-BisEASES — Astringent drink, after looseness 427 Astringent balls, for profuse staling 436 Bandage 355 Bladder, Inflamed 365 Bleeding, to stop ; 353 Bleeding in general 420 Bleeding, to stop, a paste for 461 Blood-Spavin 366 Blue water, for wounds, how to make 48 Bone-Spavin 368 Bote 369 Bowels, inflammation of. 372 Broken knees 376 Broken wind 374 Burns and Scalds 377 Canker 378 Canker, liniment for 379 Canker in the mouth, mixture for 464 Capped Hocks 380 Cold 381 Composition, for sand-cracks 410 Convulsions 382 Convulsions, clyster for 443 Cough '. 383 Cough-drink, for horses 428 Corns 384 Curb 385 Cracked Heels 386 Diabetes 389 Diabetes, balls for 390 Drink, to check over-purging 426 Drink, for an inflammatory fever 431 Drink, for worms 439 Eyes 391 Eye-Water, No. 1 392 Eye-Water, No. 2 457 Farcy 394 Farcy, cure for 395 Fever-Balls 429 Film, or cataract 39.3 16 INDEX. .r Beeeipt Horse-Diseases — Pood and Kegimen >., 360 Fulness of blood ". '3. 421 Foundered Feet X. 397 Grease 396 Gripes 387 Gripes, draught for. No. 1 , 388 Gripes, " No. 2 ^ 445 Gripes, cure for \>. 444 Gripes, further treatment 44S Gripes, white ball for .-. 447 Hoof-bound 398 Horse-Poii'der, how to make 13 Horse, how to make him drink freely 487 Inflammation of the lungs 458 Lameness 453 Lampass 399 Laudanum draught 448 Laxity 400 Laxative and diaphoretic powder 422 Lungs, inflammation of. 401 Mallenders 402 Mange 1 403 Mange, liniment for 456 Mange, ointment for 455 Mercurial ball, for worms 438 Molten Grease : 404 Ointmint 357 Ointment, Blistering 367 Ointment, Green '. 358 Paste-balls, for broken wind 375 Pectoral balls, for broken wind 434 Physic 424 Poll-Evil 405 Powerful mixture, for fever 430 Purging 423 Purgative balls 425 Purging-balls, for jaundice 433 Purging-balls, for worms 440 Quitter 470 Restorative balls a|ter jaundice 433 INDEX. 17 Receipt Horse-Diseases — Restorative, for profuse staling 437 Ringbone 408 Sallenders 412 Salve, how to make for wounds 49 Sand-crack 409 Scratched Heels, ointment for 462 SitfastB 411 Sores and Bruises 356 Sore Backs, cure for 485 Sprains, Wacing mixture for 460 Sprains, embrocation for 459 Sprains, &c., lotion for 486 Staggers 363 Staggers, balls for 442 Strains 413 Strains in different parts, an astringent embrocation for 463 Stomach-drink after expulsion of the worms 141 Strangury 414 Strangles 415 Surfeit, or bad coat 451 Suppurating poultice 406 Treatment 373 Thrush 416 Thrush in feet, cure for 454 Treatment according to appearance of the part 359 Urine-balls 452 Vives 417 When on a journey 450 Wind-gall 418 Worms 370 Worms, remedy for 371 Wounds 419 Wounds, ointment for 45 Wounds in cattle, farrier's cure 352 IIams — To cure, without pickle 519 Ice-Ceeam — How to make 134 Inks-=— Black ■srriting, how to make 136 Black writing, cheap 137 Blue " No. 1 38 Blue " No. 2 ,,, 143 U 18 INDEX. Receipt Inks— Green writing 570 Indelible, how to make ; 139 Japan black writing 135 Red writing. No. 1 141 Eed writing. No. 2 142 Lard Candles — How to make :... 505 Lime-Watek — How to make 18 Milk — How to preserve any length of time 115 How to preserve ; 568 Mildew — How to take out of linen 577 Painters — Colours, how to make diflferent shades 225 Colours used, different names for 226 Linseed-oil, how to prepare, for' boiling varnish 228 Linseed-oil, how to boil, for painting 229 Oils, different kinds used in painting 227 Faint, outside, cheap 575 Perfujiert, &c. — Black Teeth, remedy for 83 Cologne, how to make 82 . Cologne, superior article 541 Cologne 537 Gums and Teeth, how to clean 84 Hair-Oil 574 Hair-Oil, common 78 Hair-Oil, excellent 79 Hair-Grease, or ox-marrow imitated 80 Hair-Oil, how to make 77 Hair-restorative , 543 Lotion for Freckles 547 Otto of Eoses, how to make 588 Pomatum, ox-marrow 542 Pomade against baldness 564 Preventing hair falling out 538 Soap, Shaving, how to make 572 Soap, " best invented 573 Tooth-Powder, rose 81 Tooth-Powder 548 Pickle — To cure Hams, Pork, and Beef. 517 T. B. Hamilton's receipt 513 Printers' Ink — How to make 138 Printing-ink, excellent 597 INDEX. 19 Roci?ipt Preservk*. &c. — Barberries, how to make 123 Blackoerry-Jam 520 Cherries, how to preserve 124 Cucumber-Catsup, how to make 503 Currants, how to preserve 125 Fruit, how to keep fresh 500 Fruit and Vegetables, how to preserve 501 How to keep 117 Peaches, how to preserve 11& Plums, elegant green 118 Plums, magnum-bonum 120 Quinces, how to preserve 121 Kaspberry-Jam 122 Tomato-Catsup, how to make. No. 1 499 Tomato-Catsup, " " No. 2 502 Razor-Strop-Powder 578 Rats — Poison, how to make 586 Rectifying — Raw whiskey, stand, how to put up 270 Rfu — Jamaica, how to imitate. No. 1 283 Jamaica, " " No. 2 284 Jamaica, " " No. 3 292 New England, " " No. 1 287 New England, " " No. 2 288 St. Croix, " " No. 1 289 St. Croix, " " No. 2 290 Sealing-Wax — Red, how to make 593 Black, " " No. 1 594 Black, " " No. 2 595 Sheep — Joot-rot, cure for. No. 1 473 Foot-rot, " No. 2 474 Foot-rot, " No. 3 475 Foot-rot, prevention and cure 476 Maggots in 478 Scab, cure for 477 Sdgar-Colouring — How to boil 343 How to clarify 100 Silk — Stained by corrosive or sharp liquors,^ how to clean 598 Silver — How to write in 599 Articles, how to clean 576 Copper, how to 563 20 INDEX. Peceipt SiLTDR — German. No. 1 581 German. No. 2 582 German. No. 3 588 German. No. 4 58t German. No. 5 58j By heat 492 Plating fluid, galvanism simplified 489 Silvering of metal 565 Solution, for plating copper, brass, &c 490 Soldering — Iron or any other metal without fire 56G Spirits — Jamaica, how to imitate 286 Pure, how to make 345 Pure, how to make by distillation 346 Swine — Cholera, how to cure with alum 569 Common diseases, how to cure 579 Measles, how to cure.-. 471 Eupturein 472 Syrup — Simple, how to make 344 Tinctures — Allspice, how to make 323 Cardamom-seed , 321 Catechu 201 Cinnamon 320 Cloves „ 326 Japonica 299 Kino , 285 Bed Sanders 325 Rhatany 322 Saffron 323 Varnishes — Amber 236 Copal, how to boil. No. 1 230 Copal, " " No. 2 231 Copal, gold colaur 232 Copal, to dissolve, in fixed oil 235 Harness, how to make for 240 fion and Steel, how to make for 524 Leather, how to make for 241 Leather, how to boil 243 Linseed-Oil 237 Seed-lac 233 Shellac 234 INDEX. 21 Keceipt Varnishes — Sheet Iron 250 Straw and Chip Hats 249 Turpentine 238 White, hard 239 Vinegar — Cider, how to malie 154 Common, " " 145 Currant, " " 151 Elderberry, " " 156 Gooseberry, " " 150 German, " " 157 How to make. No. 1 143J How to make. No. 2 144 How to make. Xo. :5 145 How to make. No 4 147 Primrose, how to make 152 Baisin 153 Raspberry 350 Sugar 149 Wine 148 How to strengthen 155 How to sharpen, or increase sharpness 158 Venice Turpentine — How to make 242 Washing — Occupying one hour 493 Another receipt 404 Water-Proof — Leather, how to make 245 Leather preservative 246 Shoes and Boots, how to make 244 Whitewash — Brilliant 655 Wines — Apple, how to make 342 Blackberry, " " 521 British Champagne 351 Bottling 338 Cider 340 Claret, how to imitate 333 Currant 339 Cypress 341 Fining 337 Lisbon, how to imitate 331 Madeira, " " No. 1 329 Madeira, " " No. 2 330 22 INDEX. Beeeipt Wines — ^Malaga, how to imitate 332 Port, " " No. 1 327 Port, " " No. 2 328 Backing 336 Sherry, how to imitate 334 Teneriffe, " " 335 Whisket — Apple, how to imitate 273 Bourbon, " " 274 Irish, ' " " 275 Monongahela, how to make. No. 1 271 Monongahela, " " i No. 2 271} Scotch, how to imitate 276 Wheat " " 272 YfiisT — Distillers' and Brewers', how to make, with hops,. 347 How to make another 348 Beer, how to make, with 349 600 MISCELLANEOUS VALUABLE RECEIPTS. No.1. Doctor Stoj/'s Cure for the Bite of a Mad Dog. Take 1 ounce of jed chicken-weed, (gathered and dried in the shade during the month of June,) put it into 1 quart of strong (or brewers') beer, boil it down to 1 pint. Strain the tea through a clean linen cloth, then stir into the tea 1 ounce theriac so that it will be well mixed. The theriac is not to be boiled. Dose. — ^Por a man with a strong constitution, one half-pint taken in the morning, sober, and the next morning the other half-pint, also sober. The patienlpought to fast three hours after he has taken the medicine ; then he can eat bread and but- ter, or breaid and molasses, for at least a week or ten days; he must not eat any pork, nor any fish or water- fowls, and must not drink any water. He can drink any kind of tea, and he must not get angry or overheat himself for two weeks. For a person of a weak constitution, make 3 doses out of the aboTB-prepared quantity, and also for children in proportion. 3 doses will be sufficient for a cure. For animals, the medicine must be doubled ; and its food, water and wheat bran, to be given warm. 33 24 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 2. Doctor Stay's Simple Cure for Worms, Take J pound fresh butter, unsalted. 2 ounces of garlic, cut fine. Put the garlic into a pint of warm water, then strain it into the butter ; put it on hot coals, and mix it well through. No. 3. Doctor Sioy's Mortification-Powder, to prevent JJoclgaw, Take J pound gunpowder. i pound brimstone. ^ pound alum. 1 ounce charcoal. Pulverize the above ingredients in a mortar, and mix thoroughly. Dose. — ^For a strong constitution, take as much as will lie on a ten-cent piece, in a small teaspoonful of strong vinegar. N.B. — The charcoal is only used in case of wounds, to dry them up. No. 4. Doctor Stop's celebrated Mother-Drops Take 1 ounce opium. 1 ounce castor. 1 ounce saffron. 1 ounce maple-seed. 1 quart Lisbon wine. Mix all the above ingredients, and distil in the sun or a warm stove for three weeks. Dose. — ^For adults, from 20 to 30 drops, twice a 600 MISCELLANEOUS VALUABLE RECEIPTS. 25 day, aud for children from 5 to 10 drops, twice a day. No. 5. Simple Valuable Mother-Drops. Take J ounce ether. J ounce laudanum. ^ ounce essence of peppermint. Mix the above ingredients in a vial, and shake it well, when it will be ready for use. Dose. — One teaspoonful, or 60 drops, for adults, [f one dose does not allay the pains in half an hour, cake another. To children, give in proportion to their age. No. 6. JBToio to make good Balsam-de-MaMa. Take 3 ounces powdered benzoin. 2 ounces balsam of Peru. ^ ounce hepatic aloes in powder. 1 quart rectified spirits of wine. Put all the above ingredients into a bottle, ana ligest them in the sun or near a stove for a week or two ; then strain the balsam. Or you may use it by taking the clear from the top as you want. This balsam, or rather tincture, is applied exter- nally to heal recent wounds and bruises. It is like- wise employed internally to remove coughs, asthmas, and other complaints of the breast. It is said to ease the colic, cleanse the kidneys, and to heal internal ulcers, &c. Dose. — For adults, from 20 to 60 drops ; for chil- dren in proportion. 2o 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 7. Mow to make No. 6. Thompsonian Medieine. Take 1 ouuce Cayenne pepper. J ounce cloves, bruised. J ounce Kussian castor. J ounce mace, bruised. 1 quart brandy. Put all into a bottle, and distil in the sun or near a warm stove for two weeks, when it will be ready ; you can strain it, if you think proper, or pour the clear off as you use it. Dose, — One teaspoonful, in 1 gill or half teacup- ful of warm water sweetened with sugar, for adults. Tor children, mix more water, and give in propor- tion. No. 8. To make good Essence of Peppermint. Take 1 pint spirits of wine, (alcohol.) J ounce oil of mint. Mix and shake it well ; let it stand a day, and, if not clear, filter it through paper. Add a little tur- meric, to colour. No. 9. A cure for Corns. Take nightshade-berries ; boil them in hog's lard, and anoint the corn with the salve. It will not fail to cure. 600 MISCKLLANK0U3 VALUABLE RECEIPTS. 27 No. 10. To make a liquid to remove Grease-spots out of Woollen Cloth. Take 1 quart spirits of wine, (alcoliol.) 12 drops winter-green. 1 gill beef-gall. 6 cents' worth lavender. And a little alkanet, to colour, if you wish. Mix. No. 11. Another, to clean Woollen Cloth. Take equal parts spirits of hartshorn and ether. Or ox-gall mixed with it makes it better. No. 12. A certain and simple cure for Piles. Take 3 cigars ; rub them fine. 1 handful the inner bark of elder. 1 gill hog's lard. Boil all the above ingredients together, and, after it becomes cool, anoint the part a few times a dav. No. 13. How to make Horse-Powder. Take J pound fcenugreek-seed in powder, ^ pound flour of sulphur. ^ pound antimony, powdered. J pound cream of tartar. J pound saltpetre, powdered. Mix all the above ingredients thoroughly. Dose. — ^1 tablespoonful three times a week, mixed with their feed; and if the animal is sick, give every day. 28 600 MISCELLANEOUS VALVABLE KBCEIPTS. No. 14. A simple cure for Chilblain, {Frost-bitten.) Take alum, and dissolve in warm water, and tipply it to the affected part. No. 15. A cure for Burning or Scalding. Take sweet oil, mix into it pulverized red chalk and white lead. Then take a feather and anoint the affected part. "With children you must be careful that they do not scratch at the sore, or else it will leave a mark. No. 16. A cure for Scabby Heads on Children. Take 1 pound pickled pork. 1 pound cabbage. J3oil the above the same as you would for eating; then skim it off", and wash the head with the liquid. No. 17. How to make a Tea for a Sleepless person to Sleep. Make a tea of Jerusalem oak, which grows in the woods, and drink it, as you would any other tea, before going to bed. No. 18. How to make Lime -Water. Take J pound of unslaked lime ; put it in an earthen pot ; pour 2 or 3 quarts of pure water on it ; cover the pot ; let it stand one day ; skim off the top, and take the clear water for use. To keep it any length of time, put it in bottles and seal them. 600 MISCELLANEOUS VALUABLE RECEIPTS. 29 No. 19. A ijure for Burns and Scalds. No. 1. Mix in a bottle 3 ounces of olive-oil and 4 ounces of lime-water. Apply the mixture to the part burned five or six times a day, with a feather. Linseed-oil is equally as good. No. 20. Another cure for Burns and Scalds, No. 2. Spread clarified honey upon a linen rag, and apply it to the burn immediately, and it will relieve the pain instantly and heal the sore in a very short time. No. 21. A cure for Tetter. No. 1. Take as much mustard as will make into a salve mixed with honey ; spread it on a rag, and lay it on the sore for 24 hours. If the sore is not dead, make new salve, and lay it on 3 or 4 hours longer.. Then take the inside of elder-bark and stew it in lard ; put in beeswax enough to make a salve ; set it by until it gets cold. This is to heal the sore. Don't let the sore get wet. Then take mullein and boil it in water, and wash with after the wound is healed. This is to harden the tender skin again. No. 22. Another cure for Tetter. No. 2. Take one ounce of sulphuret of potash. Obtain it from a druggist. Put the sulphuret into a large glass bottle, and pour on it a quart of cold water, »» 30 600 MISCELLANEOUS VALUABLE RECEIPTS. (soft;) stop it tightly, and leave it to dissolve. Care must be taken to keep it closely corked. To use it, pour a little into a cup, and, dipping in it a soft sponge, bathe the eruption with it five or six times a day. Persist, and in most cases it will soon effect a cure. Should the tetter reappear in cold weather, immediately apply the solution. No. 23. A never-failing Salve for the cure of Tetter, Ringworm, Swinney, and Rheumatism, Take 3 fresh eggs. \ pound fresh batter, unsalted. J gill oil of spike. ^ gill oil of stone. Take the eggs and break them in an earthen pot, and whip them up with a pine-wood shovel; melt the butter on coal; don't let it boil; then pour the butter on the eggs ; stir them ; then mix it with the oil of stone and spike ; mix it well ; then it is ready for use. Make it the third day after new moon, and it must be the first time used. Eub the diseased part with the salve at a warm stove, or in the sun in summer. For horses, take double portions to prepare the salve. For children of 12 years of age, take 2 eggs and half the quantity of the other articles. No. 24. A cure for the Swinney. No. 1. Take 1 pint spirits of turpentine. 1 tablespoonful cream of tartar, pulverized 1 large teaspoonful pulverized frankincense 600 MISCELLANEOUS VALUABLE RECEIPTS. SI Mix all the ingredients together in a bottle, and let it stand in the sun four or five days, and shake it well ; then ready. Take a feather ind grease the liseased part. No. 25. Another cure for the Swinney. No. 2. Take 1 ounce oil of spike. 1 ounce oil of stone. 1 ounce oil of juniper. Mix all the above oils together; take a feather and anoint the diseased part. No. 26. A Liniment for Children's Sore Throat. Mix two parts of sweet oil and one part of spirits of hartshorn. No. 27. To prevent Swelling from Bruises. Apply at once a cloth five or six folds in thickness, dipped in cold water, and when it grows warm renew the wetting. No. 28. A Liniment for Piles. Take 2 ounces emollient ointment. ^ ounce laudanum. Mix these ingredients with the yolk of an egg, and work them well together, and then anoint the diseased part or sore. 32 600 MISCELLANEOUS VALUABLE BECEIPTS. No. 29. Ointment for Piles. No. 1. Take 1 scruple powdered opium. 2 scruples flour of sulphur. 1 ounce simple cerate. Keep the affected part well anointed; be prudent in your diet; don't eat too much; keep in'pure air; have abundance of exercise, &c. With strict regard to these directions, the dreadful complaint we have alluded to will depart and give you no more affliction. No. 30. To make Simple Cerate. Take 1 pound, white w&x. 4 pounds lard or mutton-suet. Melt them with a gentle heat, and stir it well until cool. N.B. — ^Yellow wax will answer the same purpose. No. 31. A cure for Giddiness. Take 2 ounces Epsom salts. 1 ounce senna. 1 pint wine. Distil in the sun or a warm stove a few days. (Ready.) Dose. — Take as much as will physic you tho- roughly the first day, and after that take as much as will physic you once a day: take it in the morn- ing, sober. This cured a case of seven years' stand- ing. 600 MISCELLANEOUS VALUABLE RECEIPTS. 33 No. 32. To make Godfrey's Cordial. Dissolve J ounce opium and one drachm oil of sassafras in two ounces spirits of wine, (alcohol.) Now mix 4 pounds of molasses with 1 gallon of boiling water ; when cold, mix the other ingredients with it. (Ready.) It will soothe the pains in children. No. 33. 7h make Life Tincture. (A German Medicine.) Take 1 quart good whiskey, 9 drachms aloes. 1 drachm zedora-root, bruised. 1 drachm agaric, bruised. 1 drachm saffron. 1 drachm gentian-root, bruised. 1 drachm mj^rrh. 1 drachm nutmeg, bruised. 2 drachms rhubarb. Distil in the sun or a warm stove a few days, then 't is fit for use. J)ose. — For adults, 1 teaspoonful (or 60 drops) in sugar. No. 34. Liniment for Bums. Take equal parts of Florence oil, or fresh-drawn linseed-oil, and lime-water; shake them well to- gether in a wide-mouthed bottle so as to form a liniment. This is found to be an exceedingly proper appli- 34 600 MISCELLANEOUS VALUABLE RECEIPTS. cation for recent scalds or burns. It may either be spread upon a cloth, or the parts affected may be anointed with it two or three times a day. No. 35. Locatellis Balsam. Take 1 pint olive-oil. J pound Strasbourg turpentine. J pound yellow wax. 6 drachms red saunders, pulv. Melt the wax with part of the oil over a gentle fire ; then add the remaining part of the oil and the turpentine ; afterward mix in the saunders, and keep stirring them together till the balsam is cold. This balsam is recommended in erosions of the intestines, dysenteiy, haemorrhages, internal bruises, and in complaints of the breast. The dose when taken internally is from 2 scruples to 2 drachms foi adults. I No. 36. To make German Bitters. Take \ pound gentian-root. 2 ounces bitter orange-peel. ^ ounce chamomile-flowers. cinnamon and cloves as much as you wish 1 quart whiskey. 2 ounces red saunders. Put all together in a bottle, and distil in the sun or near a warm stove for one week. Dese. — 1 table- spoonful in the evening before going to bed ; take 600 MISCELLANEOUS VALUABLE RECEIPTS. 85 it clear, or in water. It strengthens the stomach and gives vigor to the system, and is an excellent remedy for dyspeptic people. I received the above recipe thirty years ago. No. 37. A cure far Summer Complaint. Take f teaspoonful pulverized rhuliarb. 1 teaspoonful magnesia. Put it into a teacupful of boiling water; let it stand until it is cold ; stir it well. Then add 2 tear spoonfuls of good brandy, and sweeten it with loaf sugar. Dose. — ^For a child 1 to 3 years old, 1 teaspoonful five or six times a day. How to prepare food : Take a handful of flour ; tie it into a clean cloth ; boil it three hours ; after it is cold, take off the crust, and take the hard white substance and pulverize it; put into it a sufficient quantity of milk to make it thin ; let it boil one or two minutes ; stir it well with a piece of cinnamon- stick, and sweeten it with sugar. No. 38. To make Blue Ink. No. 1. Take 1 ounce best Prussian blue. IJ ounce oxalic acid. 1 pint water. Let it dissolve, when it will be ready for ase. 86 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 39. To make Blackberry-Syrup, for Summer Complaint. Take 2 quarts blackberry-juice. 1 pound loaf sugar. - . J ounce nutmeg, grated. ^ ounce ground cinnamon. J ounce cloves, ground. J ounce allspice, ground. Boil the above i^igredients together; when cold, add 1 pint fourth-proof brandy. Dose. — From 1 tea- spoonful to 1 wineglassful, according to the age of the patient, as often as will be necessary to effect a cure. No. 40. A cure for Cramp in the Stomach. "Warm water, sweetened with molasses or brown sugar, taken freely, will in many cases remove cramp in the stomach when opium and other remedies have . failed. No. 41. Cough^Drops. Take tincture of bloodroot, syrup of ipegacuanha, syrup of squill, tincture of balsam of Tolu, and pare- goric, of each 1 ounce. Mix. This is used in all severe coughs frsim colds. It is a valuable mixture. Dose.—^ to 1 drachm, whenever the cough is severe. No. 42. No. 1 Cough-Mixture. Take J ounce paregoric. 1 ounce syrup of squill. 2 drachms antimonial wine. 6 ounces water. 600 MISCELLANEOUS VALUABLE RECEIPTS. 37 Dose. — 2 teaapoonfuls every 15 minutes until the cough abates. No. 43. Dr. Monroe's Cough-Drops. Take 4 drachms paregoric, 2 drachms sulphuric ether, 2 drachms tincture of Tolu. Mix. Take a teaspoonful night and morning, or when the cough is troublesome. No. 44. A cure for the Dyspepsia. Take 1 ounce pulverized rhubarb. 1 ounce caraway-seed. 1 tablespoonful grated orange-peel. Put these into a decanter with 1 pint of best brandy, shake it well together, and keep in a warm place. Dose. — 1 tablespoonful in the morning, fast- ing, and at night going to bed. Shake the mixture well before taking it. No. 45. A cure for Qough. Take J pint honey. 3 tablespoonfuls elecampane-root, pulv. 3 tablespoonfuls ginger. 1 pint vinegar. i:'ut all the above in a jug, and make a paste (jf flour or chop-stuff, and shut the jug close up wil- this paste ; and then, when you put your bread in the oven, put this jug in also, and leave it in the oven until you take the bread out ; then it is ready 88 600 MISCELLANEOUS VALUABLE RECEIPTS. for use. Dose. — 1 teaspoonful two or three times a day, and as you can stand it. No. 46. To make an Ointment to heal Wounds in Horses. Put into a well-glazed earthen vessel 2 ounces beeswax and 2 ounces rosin. When this is melted, put in \ pound hog's lard ; to this put 4 ounces tur- pentine ; keep stirring all the time with a clean stick. When all is well mixed, stir in 1 ounce of pulverized verdigris ; be careful that it don't boil over : it ought to be a coal fire. Strain it through a coarse cloth, and preserve it in a gallipot. This ointment is very good for old and recent wounds, whether in flesh or hoof; also galled backs, cracked heels, mallender, sallenders, bites, broken heels, &c. No. 47. To make a Drawing Ointment. Take elder-root and the seed of Jamestown-weed and fry it in lard. It will draw any splinters out of the flesh, or any thing else in man. No. 48. How to make Blue Water, to cure Wounds in Horses. Take 1^ pounds unslaked lime; put it into an earthen pot, (glazed ;) pour 2 quarts warm water on it ; let it stand 3 days ; stir it 3 or 4 times a day ; after it is settled, pour off the pure water; add 2 ounces sal ammoniac and 3 grains camphor; dis- Bolve the sal ammoniac and camphor in alcohol ; let 600 MISCELLANEOUS VALUABLE RECEIPTS. 39 it stand 12 hours ; put it in a copper vessel and miy well. No. 49. Another excellent Simple Salve for Wounds in Horses. Take lime-water as much as you will ; pour into it linseed-oil, and stir it well all the time until it is the consistency of salve, and anoint the wound with it ; in a short time the wound or scald will be healed. No. 50. To make Oil-Paste SJwe-BlacUng. No. 1. Take 8 pounds ivory-black. 1 gallon molasses, (the cheapest you can get.) 1 pint fish-oil. 2 pounds oil of vitriol. Mix the molasses, ivory-black, and the fish-oil thoroughly, and then pour on the oil of vitriol in small quantities at a time, and keep stirring until the boiling is over ; then put it in boxes while it is warm. N.B. — The oil of vitriol will cause the boiling. You will have to use a stone or earthen pot. No. 51. A Cure for the Dropsy. Take a stone jug and put in 1 gallon good cider, 2 handfuls parsley, with the root cut fine, 1 handful grated horseradish, 2 tablespoonfuls bruised mustard- seed, J ounce squill, 1 ounce juniper-berries. Mix all together, and let it remain 24 hours near the fire, shaking it often; tlien strain it. Dose.—\ gill 3 40 600 MISCELLANEOUS VALUABLE RECEIPTS. times a day, ou an empty stomach. Don't drink much while taking the medicine. Eat dry meals. No. 52. A Cure for Sheumaiism. No. 1. Take 1 pint best brandy. 1 ounce gum guaiacum. Mix. Dose. — Take as much as you can bear, and take it clear. Eepeat the dose until a cure is effected. No. 53. Another Ckcr&for Rheumatism. No. 2. Take 2 ounces centaury., 2 ounces senna. 4 ounces boletus of oak. 4 ounces canella alba. 2 ounces zadora-root, pulverized. 2 ounces gum myrrh. 2 ounces caraway-seed. 1 gallon rum. Mix all together, and infuse for 8 or 10 days, when It will be ready for use. Dose. — 1 tablespoonfai, always before meals. No. 54. Hamilton's Celebrated Vermifuge. Take \ gallon castor-oil. i pound Baltimore wormseed-oil. \ ounce oil of aniseed. 2 ounces tincture of myrrh. 2^ ounces pinkroot. 1 ounce senna. 600 MISCELLANEOUS VALUABLE RECEIPTS. - 41 Boil the pinkroot and senna together in 2 quarts of water, enough to take the strength out ; then strain it through flannel ; boil the tea again down to half; then mix it with the above, and shake it well, so that it shall be mixed thoroughly while you put it into vials. Dose. — 1 teaspoonful, morning and evening, for a child 3 years old. The vial must always be well shaken before it is given, so that the sediment ia well mixed. N.B. — I myself paid 15 dollars for this recipe. It was also sold to a party in this county (Lebanon) foi 100 dollars nearly 30 years ago*- No. 55, To make Eye • Water. Take 2 scruples white vitriol. 2 scruples sugar of lead. 1 teaspoonful laudanum. Mix in \ pint rain-water. No. 56. Collyrium, or Eye - Water. Collyrium of alum : Take ^ drachm of alum, and agitate it well together with the white of an egg. It is used in inflammation of the eyes, to heat, and restrain the flux of humours. It must be spread upon linen and applied to the eyes, but should not be kept on above 3 or 4 hours at a time. 4« 42 600 MISCELLANEOUS VALUABLE KECBIPTS. No. 57. Vitriolic Cotlyrium, or Eye -Water. Take J drachm white vitriol. 6 ounces rose-water. Dissolve the vitriol in the rose-water, and filter tne liquor. It is a useful application in weak, watery, inflamed eyes. No. 58. A simple Cure for Liver- Complaint, Take 1 tablespoonful pulverized charcoal and J teacupful sweet fresh milk in the morning and even- ing. Continue for some time. No. 59. A Cure for Consumption. Take hart's tongue. lungwort, (or pulmonary.) liverwort. sarsaparilla-root. ' speedwell. One handful of each. Boil on a coal fire; m an earthen pot, well covered ; stir it every 5 minutes with a pine stick; let it boil 15 minutes; let it stand until milk-warm, then strain and bottle it close. Dose. — ^For an adult, 1 tablespoonful in the morning, sober ; afterward, every 3 hours. Also eat every day spoonwort or water-cresses. Don't eat pork or drink very sour vinegar. 600 MISCELLANKOUS VALUABLE RECEIPTS. 43 No. 60. A Remedy for Purifying the Blood. Take J ounce cloves. 1 ounce cinnamon. ^ ounce mace. 6 cents' worth saffron. J ounce borax. 1 handful rosemary. 1 quart wine. Distil in the sun or warm stove for 5 or 6 days. Dose. — \ gill in the morning and evening. It is good for women when their blood is out of order. No. 61. Paregoric Elixir. Take 1 drachm opium, in powder. 1 drachm benzoic acid. 2 scruples camphor. 1 drachm oil of aniseed. 1 quart proof spirits of wine,^ (alcohol.) Digest for 10 days, and strain. It contributes tt allay the tickling which provokes frequent coughing, and at the same time it opens the breast and gives greater liberty to breathing. It is given to children against the chincough, in doses from 5 to 20 drops. Adults, from 20 to 100 drops. No. 62. A simple Our e for Scarlet Fever. For adults, give 1 tablespoonful of good brewers' yeast in 3 tablespoonfuls of sweetened water, S 44 600 MISCELLANEOUS VALUABLE RECEIPTS. times a day; and if the throat is much swollen, gargle with yeast and apply to the throat as a poul- tice, mixed with Indian meal. tJse plenty of catnip- tea, to keep the eruptions out of the skin, for several days. No. 63. A Cure for Small^Pox. Use the above doses of yeast 3 times a day, and milk diet, throughout the entire disease. Nearly every case can be cured without leaving a pock mark. — Dr. William Melds. No. 64. A Cure for Diarrhoea. i Put into a bottle 3 ounces pimento, (allspice,) upon which pour 1 pint best^French brandy; sweeten with sugar. Dose. — A wineglassful every hour for 3 hours, for adults. For children, dilute, and give a table- spoonful each hour. This remedy has been known to cure violent cases of diarrhoea. No. 65. Medical use of Salt. In many cases of disordered stomach, a teaspoon ful of salt is a certain cure. In the violent interna aching termed colic, add a teaspoonful of salt to a pint of cold water. Drink it, and go to bed. It is one of the speediest remedies known. The same will revive a person who seems almost dead from a heavy fall, &c. 600 MISCELLANEOUS VALUABLE RECEIPTS. 45 In an apoplectic fit, no time should be lost in pouring down salt and water, if sufficient sensibility remain to allow of swallowing ; if not, the head must bo sponged with cold water until the sense returns, when salt will completely restore the patient from the lethargy. In a fit, the feet should be placed in warm water, with mustard added, and the legs briskly rubbed, all bandages removed from the neck, and a cool apartment procured, if possible. In many cases of severe bleeding at the lung, and when other remedies failed. Dr. Eush found that two teaspoonfuls of salt completely stayed the blood. In case of a bite from a mad dog, \yash the part with a strong brine for an hour, and then bind on some salt with a rag. In toothache, warm salt and water hela to the part, and removed two or three times, will relieve it in most cases. If the gums be affected, wash the mouth with brine. K the teeth be covered with tartar, wash them twice a day with salt and water. In swelled neck, wash the part with brine, and drink it, also, twice a day, until cured. Salt will expel worms, if used in food in a mode- rate degree, and aids digestion; but salt meat is injurious if used much. No. 66. A Cure for the Group. Take a piece of fresh lard, as large as a butternut, rubbed up with sugar in the same way that butter 46 600 MISCELLANEOUS VALUABLE RECEIPTS. and sugar are prepared for the dressing of pud- dings, divided into three parts, and given at inter- vals of twenty minutes, will relieve any case of croup which is not already allowed to progress to the fatal point. No. 67. Said to be a certain Ckrefor a Felon. " Take a pint of common soft soap, and stir in it air-slaked lime till it is of the consistency of gla- ziers' putty. Make a leather thimble, fill it with this composition and insert the finger therein, and change the composition once in twenty minutes, and a cure is cei-tain." — Buffalo {N. Y.) Com. Advertiser. " We happen to know that the above is a certain remedy, and recommend it to any who may be troubled with that disagreeable ailment." — Public Ledger. No. 68. A sure and simple Cure for Dysentery. No. 1. Drink a gill (or teacupful) of "West India (or Trinidad) molasses. This is a dose for adults; children in proportion. No. 69. To cure the Cancer. No. 1. Take bread dough the size of an egg, old hog's lard the same quantity, mix it well, and spread it on white leather, and apply it to the sore. 600 MISCELLANEOUS VALUABLE RECEIPTS. 47 No. 70. Another Ourefor Cancer. No. 2. Take alum, vinegar, and honey, equal quantities, and wheat flour, and make a plaster by mixing it all together ; renew every twelve hours. No. 7L Another for Cancer. Mo. 3. Take pulverized alum and fish-worms smashed, and a salve made like a plaster and put on the sore. No. 72. To polish Brass. Take 6 cents' worth sour salts, and pumice-stone pulverized, soft water, and olive-oil, mix all together, and strain the liquor. No. 73. To cure Rheumatism. No. 3.' Take 1 quart spirits of wine. 2 ounces camphor. 2 ounces cloves. 3 handfuls salt. 6 heads red pepper. Infuse for 3 or 4 days in the sun or warm stove, and bathe with it. 48 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 74. To cure White Swelling. Take 1 handful sarsaparilla-root. 1 handful sassafras-root. 1 handful dittany. 3 quarts water. Boil dow[n to one-half. Dose. — Every morning, sober, 1 gill until it is all used. While taking the above internally, make the following salve : — Take 2 quarts cider. 1 pound beeswax. 1 pound sheep tallow, (suet.) 1 pound smoking-tobacco. Boil this well, and then put it on the sore like plaster is put on, and renew whenever you think proper. No. 75. A certain Gurefor Golds. Take 1 teaspoon flaxseed. 1 ounce liquorice. \ pound raisins. Put the above articles into 2 quarts of water, and boil it down with a slow fire to one-half; then add \ pound rock-candy pounded fine, and add 1 tablespoonful lemon-juice. Dose. — | pint on going to bed, and take a little when the cough is trouble some. This receipt generally cures the worst of colds in 2 or 3 days. It is a sovereign balsamic cordial for the lungs. 600 MISCELLANEOUS VALUABLE RECEIPTS. 49 No. 76. A Ckre for ingrowing Nails on Toes. Take a little tallow and put it iuto a spoon, and heat it over a lamp until it becomes very hot ; then pour it on the sore or granulation ; the effect will be almost magical. The pain and tenderness will at once be relieved. The operation causes very little pain if the tallow is properly heated ; perhaps a repetition may in some cases be necessary. No. 77. To make a very superior Hair- Oil. Take half an ounce of alkanet-root, which may be bought for a few cents at the druggist's. Divide this quantity into four portions, and tie up each portion in a separate bit of new bobinet or clean thin mus- lin. The strings must be white : for instance, coarse white thread or fine cotton cord. Take care to omit any powder or dust that may be found about tL alkanet, as if put in it will render the oil cloudy and muddy. Put these little bags into a large 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 untouched for three or four days or a week, being careful not to shake or stir it; do not press or squeeze the bags. Have ready some small clear glass vials, or a large one that will hold half a pint. Take out carefully the bags of alkanet and lay them in a saucer. Tou will find that they have coloured the oil to a beautiful crimson. Put into the W 50 600 MISCELLANEOUS VALUABLE RECEIPTS. bottom of each vial a small portion of any perfume J v/U fancy : for instance, oil of orange-flowers, oil of jessamine, oil of roses, oil of pinks, extract of violets. The pungent oils (cloves, cinnamon, ber- gamot, lavender, orange-peel, lemon, &c.) are not good for the hair, and must not be used in scenting this oil. Having put a little perfume into the vials, pour into each through a small funnel suffi- cient of the coloured olive-oil to fill them to the neck. Then cork them tightly, and tie a circular bit of white kid leather over the corks. To use this oil, (observing never to shake the bottle,) pour a little into a saucer or some other small vessel, and with the finger rub it into the root of the hair. The bags of alkanet may be used a second time. No. 78. Another Hair- Oil. A very excellent hair-oil, which answers all com- mon purposes, is made by mixing 1 ounce of brandy with 3 ounces of sweet oil. Add any scent you pre- fer ; a selection can be got at the drug-store. No. 79. i Another excellent Hair-Oil. Take 1 quart olive-oil or fine lard-oil. 2j ounces spirits of wine. 1 ounce cinnamon powder. 5 drachms bergamot-oil. Heat them together in a large pipkin, then remove it from the fire, and add four small pieces of alkanet- 600 MISCELLANEOUS VALUABLE RECEIPTS. 51 root ; keep it closely covered for 6 or 8 hours, let it then be filtered through a funnel lined with blotting or filtering paper. No. 80. To make Imitation of Ox-Marrow Hair-Grease. Take fresh hog's lard, and melt it on a stove in any tin vessel ; when melted, add such fine oil as 3'ou wish to perfume it to your fancy, such as ex- tract of violet, oil of orange-flowers, oil of jessa- mine, oil of roses, oil of pinks, kc. The quantity you must use will depend on the quantity of lard you use. And to make it a bright yellow, take a little turmeric and boil it in a little lard, so that tbe colouring, will be extracted; strain it, and pour it into your scented lard as much as will give the desired colour ; this must be done when the scented lard is milk-warm, and must also be well mixed. Then pour it into wide-mouthed vials, such as are used for ox-marrow. Keep the vials well corked. To make it a purple colour, take a little alkanet-root, and pro- ceed the same as with the yellow. No. 81. To make Rose Tooth Powder. Take 3 ounces prepared chalk. \ ounce cinnamon, ground. I ounce orris-root, pulverized. I ounce rose-pink. Make all very fine by pulverizing it, and mix. (Keady.) 52 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 82. To make very nice Cologne. Take 2 drachms oil of lemon. 2 drachms oil of rosemary, 1 drachm oil of lavender. 2 drachms oil of bergamot. 10 drops oil of cinnamon. 2 drops oil of rose. 10 drops oil of cloves. 8 drops tincture of musk. 1 quart alcohol, (or spirits of wine, j Mix all together, and shake well, when it will be ready to use. The older it gets, the better. No. 83. A remedy for Black Te^ih. Take equal parts of cream of tartar and salt ; pul. verize it, and mix it well. Then wash your teeth ia the morning, and rub them with the powder. No. 84. How to clean the Teeik and Gums. Take 1 ounce myrrh, in fine powder. 2 tablespoonfuls honey. A little green sage, in very fine powder. Mix them well together, and wet the teeth and gums with a little every night and morning. 600 MISCELLANEOUS VALUABLE RECEIPTS. 63 No, 85. A Lip-Salve. Take 2 ounces oil of lemon. 1 ounce white wax. 1 ounce spermaceti. Melt these ingredients, and while warm add 2 ounces rose-water, and J ounce orange-flowei" water. These make Hudson's cold cream, — a very excellent article. The lips are liable to excoriation and chaps, which often extend to considerable depth. These chaps are generally occasioned by mere cold. The above salve will be found efficacious in correcting these evils. No. 86. (To make Cottage Beer. Take 1 peck good sweet wheat bran, and put it into 10 gallons of water, with 3 handfuls of good hops ; boil the whole together in an iron, brass, or copper kettle, until the bran and hops sink to the bottom. Then strain it through a hair sieve, or a thin sheet, into a cooler, and \*^hen it is about luke- warm add 2 quarts of molasses. As soon as the molasses is melted, pour the whole into a 9 or 10 gallon cask, with 2 tablespoonfuls of yeast. When the fermentation has subsided, bung up the cask, and in 4 days it will be fit for use. 5» 54 600 MISCELLVNEOUS VALUABLE RECEIPTS. No. 87. Brown Spruce Beer. Pour 8 gallons fresh water into a barrel, and then 8 gallons more boiling hot ; add 1 gallon molasses, and J pound essence of spruce ; when nearly cool, put in ^ pint of good ale yeast. This must be well stirred and well mixed ; leave the bung out 2 or 3 days. After which, the liquor may be immediately bottled, well corked and tied, and packed in sawdust or sand, and it will be ripe and fit to drink in two weeks. No. 88. To make good Ginger Beer. Take 1 spoonful ground ginger. 1 spoonful cream of tartar. 1 pint yeast. 1 pint molasses. 6 quarts cold water. Mix, and let it stand a few hours, until it liegins to ferment ;• then bottle it, set it in a cool place : in 8 hours it will be good. No. 89. To make Imperial Ginger Beer. Take 1 pound cream of tartar. 2 ounces ginger, ground. 7 pounds white sugar. 1 drachm essence of lemon. 6 gallons water. J pint yeast. Bottle, and tie the corks 3own. 600 MISCELLANEOUS VALUABLE KECEIPTS. 55 No. 90. To make White Spruce Beer, Take 8 pounds loaf sugar. 4 gallons water. 1 ounce ginger. \ pound essence of spruce. A little lemon-peel. 1 cupful good yeast. Mix al. together, and when fermented bottle it close. No. 91. How to make Gas Beer. Take 4 gallons cold water. 3 pints molasses. 1 quart yeast. 1 handful hops. And such spices as you wish. Then take 1 J pints of the above molasses, and mix it well with the yeast; then take 3 quarts of the above cold water and make it boiling hot ; put into this boiling water the other IJ pints of molasses, and such spices as you wish ; then take some more of the above cold water and cool down the boiling water, molasses, and spices until it is milk-warm ; then boil the above handful of hops in water, to take the strength out of the hops, and strain the hops out of the liquor. Then put all together into a strong cask, and bung it tight ; then put the cask in the sun, or near to a warm stove, about five or six hours ; after this put the cask into a tub of fresh 68 600 MISCELLANEOUS VALUABLB^iaECEIPTS. or cold water 3 or 4 hours. In 24 hours it will be ripe. Keep the cask all the time closed up tight. You must take a very strong cask, or it will burst. No. 92. To make Oream Beer. Take 2 ounces tartaric acid. 2 pounds white sugar. 3 pints water. The juice of half a lemon. Boil all together five minutes ; when nearly cold, add the whites of 3 eggs, well beateu, with ^ cup flour, and J ounce essence of winter-gr^en. Bottle. Take 2 teaspoonfuls of this syrup for a tumbler of water, and add to it ^ teaspoonful of baking-soda. Drink it fresh. No. 93. jBow) to make Mead. Take 12 gallons water. 20 pounds honey. 6 eggs, the glair only. Let it boil 1 hour ; then add cinnamon, ginger, cloves, mace, and a little rosemary. When cold, add one spoonful of yeast, from the brewer ; stir it well, and in 24 hours it will be good. 600 MISCELLANEOUS VALUABLE RECEIPTS. 57 No. 84. Ginger Beer — a pleasant beverage. Take 10 pounds white sugar. 9 fluidounces lemou-juice. 1 pound honey. 11 ounces ginger, (ground.) Boil the ginger in 3 gallons water for J hour ; then add the sugar, the lemon-juice, and the rest of the water, and strain through a cloth. When cold, add the white of an egg, ^ fluidounce essence of lemon. After standing 4 days, it may be bottled off. A glass of this on a hot day, with a lump of ice in it, is very refreshing. No. 95. Sow to make Ginger Beer Powders. Take 1 ounce and 54 grains (apothecaries') bicar- bonate of soda, reduce it to powder, and divide into 16 papers ; to each paper add 5 grains ground ginger, and a drachm of white sugar. Then take 1 ounce tartaric acid, which powder divide into 16 parcels, and do it up in separate papers. Two of those papers will make a pint of beer. Dissolve the soda in 2 gills of water in one glass, and the acid in 2 gills in another glass; pour them together, and swallow quickly. No. 96. How to make Ginger-Pop. Take 2 gallons hot water, (boiling ;) mix 2 ounces ground ginger and the peel of 2 lemons, 1 teaspoon- 58 600 MISCELLANEOUS VALUABLE RECEIPTS ful cream of tartar, 2 pounds white sugar ; let this stand until milk-warm. Then put in the other part of the 2 lemons, 1 teaspoonful saleratus, 4 table- spoonfuls yeast, and the glair of 4 eggs, to clear. Cinnamon and cloves to your taste. No. 97. How to make Silver-top, a temperance drink. Take 1 quart water, 3J pounds white sugar, 1 tea- spoonful lemon-oil, 1 tablespoonful flour, with the white of 5 eggs, well beat up ; mix all the above well together. Then divide the syrup, and add 4 ounces carbonate of soda into one part, and put it into a bottle, and then add 3 ounces tartaric acid to the other part of the syrup, and bottle it also. Take 2 pint tumblers, and put in each tumbler 1 table- spoonful of the syrup, (that is, from each bottle of the syrup,) and fill them half full with fresh cold water; pour it together into one tumbler. Superb. No. 98. Sassafras Mead, a cheap beverage. Stir gradually with 1 quart boiling water, IJ pounds brown sugar, 3 gills molasses, and 1 drachm tartaric acid. Stir it well, and when cold strain it into a large earthen pan or crock; then mix in 1 drachm essence of sassafras. Transfer it to clean bottles, (it will fill 2 or 3 ;) cork it tightly, and keep it in a cool place. Have ready a box containing about J pound carbonate of soda, to use with it. To prepare a glass of it for drinking, pour a little 600 MISCELLANEOUS VALrABLB EECEIPTS. 59 of the mead or syrup into a tumbler ; stir into it a small quantity of soda, and then add sufficient cold fresh water (ice-water, if you have it) to half fill the glass ; give it a stir, and it will immediately foam up to the top. No. 99. To make PineappU-ade. Pare some fresh, ripe pineapples, and cut them into thin slices ; then cut each slice into small bits ; put them into a large pitcher, and sprinkle powdered white sugar among them ; pour on boiling water in proportion of J gallon of water to each pineapple ; cover the pitcher, stop up the spout with a roll of soft paper, and let the pineapples infuse into the water till it becomes quite cool, stirring and pressing down the pineapple occasionally with a spoon, to get out as much juice as possible. When the liquid has grown quite cold, set the pitcher for a while in ice. Then transfer the infusion to tumblers, add some more sugar, and put into each glass a lump of ice. You may lay a thin slice of fresh pineapple into each tumbler before you pour out the infusion. No. 100. How to darify Sugar. Take J pint water to 1 pound sugar, (loaf sugar ;) set it over the fire to dissolve ; to 12 pounds sugar thus prepared, beat up an egg very well, put in when cold, and, as it boils up, check it with a little cold water. . The second time boiling, set it away to cool. 60 600 MISCELLANEOUS VALUABLE KECBIPTS. In a quarter of au hour, skim the top, and turn the syrup off quickly, leaving the sediment which will collect at the bottom. No. 101. For frosting Cakes. Allow for the white of 1 egg, 9 large teaspoonfuls of double-reflued sugar, and 1 teaspoonful of nice Poland starch, both powdered and sifted through a very fine sieve. Beat the whites of eggs so stiff they will adhere to the bottom of the plate on turning it upside down ; then stir the sugar in gradually with a wooden spoon, stirring constantly about fifteen minutes; add a teaspoonful of lemon-juice, or vine- gar, and a little rose-water. Stir in a few grains of cochineal-powder, or rose-pink, if you wish to colour pink ; or of the powder blue, if you wish to have it of a bluish tinge. Before icing a cake, dredge it all over with flour, and then wipe off the flour; the icing may thus be spread on more evenly. Lay the frosting on the cake with the knife, soon after it is drawn from the oven, (it may be either warm or cold;) smooth it over, and set in a cool place till hard. Allow the whites of 3 eggs for 2 common- sized loaves. The appearance of the cake will be much improved by icing it twice. Put on the first icing soon after the cake is taken out of the oven, and the second the next day, after the first is per- fectly dry. Before cutting an iced cake, cut the icing first, by itself, by pressing the back of the knife nearest the blade-end across the cake, to prevent the crack- ing and breaking of the icing. 600 MISCELLANEOUS VALUABLE RECEIPTS. 61 No. 102. To make Lemon- Cakes. No. 1. Take 1 teacupful of butter, and 3 of powdered loaf sugar ; rub them to a cream ; stir into them the jolks of 5 eggs well beaten ; dissolve a teaspoonful of saleratus in a teacupful of milk, and add the milk, add the juice and grated peel of 1 lemon, and the whites of the 5 eggs ; and sift in, as light as possible, 4 teacupfuls of flcur. Bake in 2 long tins about half an hour. Much improved by icing. No. 103. Queen- Cake. Take 1 pound of sifted flour, 1 pound of sugar, and f of a pound of butter; rub th«> butter and sugar to cream; add the well-beaten yolk of 5 eggs, 1 gill of wine, 1 gill of brandy, and 1 gill of cream, with part of the flour, and 1 pound of stoned raisins, or well-prepared currants, and spices to the taste ; and then add the whites of the 5 eggs, beaten to a stifi" froth, with the remainder of the flour. No. 104. Sponge- Cake. Beat well together the yolk of 10 eggs with 1 pound white powdered sugar ; and th(m stir in the whites, beaten to a stiff froth. Beat the whole 10 or 15 minutes; then stir in, gradually, half a pound sifted flour. Spicerit with a nutmeg or grated rind of lemon. Bake immediately. 62 600 MISCELLANEOUS VALUABLE EECEIPTS. No. 105. While Lemon- Cake. Rub well together 6 punces butter, IJ pounds flour; add J pint (well beaten) eggs, 1 pound pulverized sugar, 12 drops essence of lemon, and 2 drachms carbonatfe of ammonia. The ingredients should be mixed into a paste, with as little handling as possible, rolled out about as thick as a silver dollar, cut in cakes, and baked on buttered tins, with a gentle heat. No. 106. Strasbourg- Cake. To 1 pound flour, add 10 ounces pulverized sugar, 10 ounces butter, 2 eggs, half a nutmeg, (grated,) and an equal quantity of ground cinnamon, or mace and cinnamon, mixed. Bake. No. 107. How to bake Rusks. No. 1. Take 1 pint milk, 1 teacupful yeast; mix it thin ; when light, add 12 ounces sugar, 10 ounces butter, 4 eggs, flour sufficient to make it as stiff as bread; when risen, again mould and sponge it upon tin. No. 10^ How to make Mock Mince-Pks. Mix 1 cup sugar, 1 cup molasses, 1^ cup bread- crumbs, with 1 cup good cider-vinegar, 4 cups water, and 3 eggs; add 1 cup raisins, 1 ounce cloves, 1 ounce soda. This quantity will be suffi- cient for 3 pies. Bake. 600 MISCELLANEOUS VALUABLE RECEIPTS. 68 No. 109. To make Indian Biscuits. Take 1 quart of cold Indian mush, or hasty pud- ding ; put it into a pan containing about the same quantity of either coarse or fine wheat flour ; add milk or sweet cream sufficient to make the mush thin, say ^ pint ; then mix the flour, and make up into biscuits as soft as you can well handle them, and bake ijja quick oven 20 minutes. y No. UO. How to bake Lemon Pies. Grate the peels of 4 lemons, and squeeze the juice into the grated peel. Then take 9 eggs, leaving out half the whites, 1 pound loaf sugar, (white,) ^ pound butter, 1 pint cream or milk, and 4 tablespoonfula rose-water, and beat them well together, and add the lemon. Divide into 4 pies, with undercrust, and bake. No. lU. Cider-Gake. Take 2 pounds flour, 1 pound sugar, J pound butter, 1 pint cider, cloves and cinnamon, with or •without fruit, 2 teaspoonfuls soda. Bake. No. 112. Mow to bake Sugar- Cakei. Take 1 pound flour, f pound sugar, J pound butter, 5 eggs. Mix and drop them on tins, and put sugar, sanded on them, just as you put them into the oven, or frost them. 64 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 113. Cup-Cakes. Take 3 cups sugar, 1 cup butter, 2 teaspoonfula soda, 3 eggs, 5 cups flour, — all beaten together with as much spice as you please. » No. 114. Ginger-Cakes. « Take 1 quart molasses, ^ pint thick milk, | pound fresh lard or butter, 1 cent's worth pearlash, 1 cent's worth saleratus, 1 cent's worth annisled, 1 teacup- ful ginger. Thicken with flour. Mix and bake. -■•■ sm No. 115. How to preserve Milk for any length of time. This process, invented by a Russian chemist named Kirkoff, consists in evaporating new milk by a very gentle fire, and very slowly, until it is reduced to a dry powder. This powder is to be kept in bottles carefully stopped. "When it is to be employed, it is only necessary to dissolve the powder in a etifficient quantity of water. According to Mr, Kirkoff", the milk does not lose by this process any of its peculiar flavour. No. 116. To make Custards without Hggs. Take 1 quart new milk, 4 tablespoonfuls flour, 2 tablespoon fuls sugar, season with nutmeg or cinna- mon, and add salt to your taste. The milk should 600 MISCELLANEOUS VALUABLE RECEIPTS. 65 be placed over a quick fire, and, when at boiling- point, the flour should be added, being previously stirred up in cold milk. As soon as thoroughly scalded, add the sugar, spice, and salt. It may be baked either in cups or crust. This is an excellent dish, and deservedly prized by every one who has tried it. No. 117. How to keep Preserves or Jellies. It is said that to set newly-made preserves for several days open in the sun, is one of the best methods of making them keep through the sum- mer unfermented. It is worth trying. No. 118. To preserve Plums an elegani green. Take 8 pounds double-refined sugar. 8 pounds of the fruit prepared. Take the plums whilst a pin will pass through them, set them, covered with water in which a little alum has been dissolved, in a brass kettle on a hot hearth, to coddle. If necessary, change the water ; they must be a beautiful grass-green ; then, if you prefer, peel them and coddle again ; take 8 pounds of this fruit to the above sugar after it has been dissolved in 1 quart of water and nicely skimmed. Then set the whole on the fire, to boil, until clear, fllowly skimming them often, and they will be very green ; put them up in glasses for use. X 66 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 119. To f reserve Peaches. Take 10 pounds nicely-peeled peaches. 10 pounds loaf sugar. The white clingstone is the nicest. Peel and drop into a pan of water, cut up 2 lemons, break the sugar slightly, put into a well-tinned kettle, (brass will do if nicely cleaned,) with 1 quart of water and the lemons ; let it scald, and skim, and, having the required quantity of peaches in a nice stone jar, pour the syrup over ; let it stand over night, then put all into the preserving-kettle and boil slowly, until the fruit looks clear; take out the peaches, and boil down the syrup to a proper consistence, and pour over the fruit. No. 120. To preserve Magnum Bonum Plums. Take 12 pounds plums. 12 pounds loaf sugar. 2 oranges. Take 2 pounds of the sugar, and make a weak syrup ; then pour it boiling upon the fruit ; let it remain over night, closely covered ; then, if pre- ferred, skim them, and slice up the 2 oranges nicely, dissolve the rest of the sugar by taking the large cakes, and dip in water quickly, and instantly bring out. If the plums are not peeled, they must be nicely drained from the rest of the syrup, and the skin pricked with a needle. Do them gently, until they look clear and the syrup adheres to 600 MISCELLANEOUS VALUABLE RECEIPTS. 67 them. Put them one by one into small pots, and pour the liquor over. These plums will ferment if not boiled in two syrups. No. 121. Sow to preserve Quinces. Take 1 peck of the finest golden quinces, put them into a bell-metal kettle, cover with cold water, put over the fire, and boil until done soft; then take them out with a fork into an earthen dish ; when sufficiently cool to handle, take of£ the skin, cut open on one side, and take out the core, keeping them as whole as possible. Take their weight in double-refined sugar, put it with a quart of water into the kettle, let it boil, and skim until very clear ; then put in your quinces; 2 oranges cut up thin and put with the fruit, is an improvement. Let them boil in the syrup half an hour, then with your fruit-ladle take out the fruit, and boil the juice sufficiently, then pour it over the fruit. Ko. 122. Mow to make Raspberry Jam. Take 6 pounds nicely-picked raspberries. 6 pounds loaf sugar. Put the fruit into a nice kettle over a quick fire, and stir constantly, until the juice is nearly wasted ; then add the sugar, and simmer to a fine jam. In this way the jam is greatly superior to that which is made by putting the sugar in first. 68 600 MISCELLANEOUS VALUABLE REQEIPTS. No. 123. How to preserve Barberries. Take 6 pounds nicely-picked barberries. 6 pounds loaf sugar. Put the fruit and sugar into ajar, and place the jar in a kettle of boiling water ; let it boil until the sugar is dissolved, and the fruit soft ; let them remain all night. Next day put them into a pre- serving-pan, and boil them 15 minutes ; then pot, as soon as cool, and set them by the next day, and cover them close. No. 124. How to "preserve Cherries. Take 8 pounds cherries. 6 pounds sugar. Then take 1 quart water, melt some sugar in it, and boil ; then the rest boil and skim, then put in the cherries, boil softly but steadily ; take them off two or three times and shake them, and put them on again ; then let them boil fast. "When the fruit looks clear, take it out with a skimmer, and boil the syrup until it will not spread on a china plate ; then return the fruit, and let it cool ; then put it in pota fbr use. No. 125. How to make Currant Jelly. Take 4 quarts juice of currants. 8 pounds sugar. (Loaf is the beat.) 600 SUSCELLANEOUS VALUABLE RECEIPTS. 69 The currants should be used as soon as they are oi' a light red; put them, stem and all, into ajar, place that in boiling water, cook, then squeene the juice, and to every quart put 2 pounds sugar ; boil together 15 minutes, then put into glasses. No. 126. How to make Bread Cheese-CdKes. Jake 1 nutmeg, grated. 1 pint cream. 8 eggs. J pound butter. J pound currants. 1 spoonful rose-water. 1 penny loaf of bread. Scald the cream, slice the bread thin as possible, and pour the cream boiling on to it ; let it stand 2 hours. Beat together the eggs, butter, and grated nutmegs, and rose-water ; add the cream and broad, beat well, and bake in patty-pans on a raised crust No. 127. Mow to make a Plain Pmmd^Cake. Beat 1 pound butter in an earthen pan until it is like a fine thick cream ; then beat in 9 whole eggs till quite light. Put in a glass of brandy, a little lemon-peel shred fine ; work in \ pound flour ; put it into the hoop or pan, and bake it- for an hour. A pound plum-cake is made the same with putting IJ pounds clean washed currants, and J pound candied lemon-peel. 70 600 MISCELLANEOUS VALUABLE KBCEIPTfl. No. 128. Bke-Gakes. Beat the yolks of 15 eggs for nearly half an hour with a whisk ; mix well with them 10 ounces of fine sifted loaf sugar, put in \ pound of ground rice, a little orange-water or brandy, and the rinds of 2 lemons grated ; then add the whites of 7 eggs well beaten, and stir the whole together for a quarter of an hour. Put them into a hoop, and set them in a quick oven for half an hour, when they will be pro- perly done. No. 129. Lemon-Ckkes. No. 2. Take 1 pound of sugar, f pound of flour, 14 eggs, 2 tablespoonfuls of rose-water,' the raspings and juice of four lemons ; when the yolks are well beaten up and separated, add the powdered sugar, the lemon-rasping, the juice, and the rose-water; beat them well together in a pan with a round bottom, till it becomes quite light, for half an hour. Put the. paste to the whites, previously well whiskea about, and mix it very light. When well mixed, sift in the biscuits, and bake them in small oval tins, with six sheets of paper under them, in a moderate heat. Butter the tins well, or it will prove difficult to take out the biscuits, which will be exceedingly nice if well made. Ice them previous to baking, but very lightly and even. 600 MISCELLANEOUS VALUABLE RECEIPTS. 71 No. 130. Oream-Cakes. Beat the whites of 9 eggs to a stiff froth ; stir it gently with a spoon, lest the froth should fall ; and to every white of an egg grate the rinds of 2 lemons, shake in gently a spoonful of double-refined sugar sifted fine ; lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other ; sift a good quantity of sugar over them, set them in an oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are coloured they will be sufficiently baked ; lay them by two bottoms to- gether on a sieve, and dry them in a cool oven. No. 131. How to make Muffins. ^ Mix a gill of fine flour, 1^ pints of warm milk and water, with \ pint of good yeast, and a little salt, stir them together for a quarter of an hour, then strain the liquor into a quarter of a peck of fine flour; mix the dough well, and set it to i-se for an hour, then roll it up and pull it into small pieces ; make them up in the hand like balls, and lay flan- nel over them while rolling to keep them warm. The dough should be closely covered up the whole time ; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottom be- gins to change colour turn them on the other side. 72 600 MISCELLANEOUS VALUABLE RECEIPTS No. 132. Haw to bake Busks. No. 2. Beat up 7 eggs, mix them with J pint of warm new milk, in which \ pound of butter has been melted, add \ pint of yeast, and 3 ounces of sugar, put them gradually into as much flour as will make a light paste nearly as thin as batter ; let it rise before the fire an hour, add more flour to make it a little stiffer, work it well, and divide it into small loaves or cakes about five or six inches wide, and flatten them. When baked and cold, put them into the oven to brown a little. These cakes when first baked are very good buttered for tea ; if they are made with caraway-seeds, they eat very nice cold. No. 133. How to make common Buns. Rub 4 ounces of butter into 2 pounds of flour, a little salt, 4 ounces of sugar, a dessert-spoonful of caraway-seeds, and a spoonful of ginger ; put some warm milk or cream to 4 tablespoonfuls of yeast ; mix all together into a paste, but not too stifi"; cover it over and set it before the fire an hour to rise ; then make into buns, put them on a tin, set them before t)ie fire for a quarter of an hour, cover over with flannel, then brush them with very fine warm milk, and bake them of a nice brown in a moderate oven. 600 MISCELLANEOUS VALUABLE RECEIPTS. 73 No. 134. How to make Ice- Cream. Take of new milk and cream each 2 quarts, 2 pounds pulverized sugar, and 12 eggs ; dissolve the sugar in the milk, beat the eggs to a fi'oth, and add to the whole ; strain, and bring to a scald, but be careful not to burn it ; when cool, flavor with ex- tract of vanilla or oil of lemon. Pack the tin freezer in a deep tub, with broken ice and salt, whirl the freezer, and occasionally scrape down from the side what gathers on. The proportions are one quart of salt to everv pail of ice. No. 135. How to make Japan Black Wntivg-Tvk. In 6 quarts of water boil 4 ounces of logwood in chips cut very thin across the grain. The boiling may be continued for nearly an hour, adding, from time to time, a little boiling water to compensate for waste by evaporation. Strain the liquor while hot, suffer it to cool, and make up the quantity equal to five quarts by the further addition of cold water. To this decoction put 1 pound of blue galls coarsely bruised, or 1^ pounds of the best galls, in sorts, 4 ounces of sulphate of iron calcined to whiteness, ^ ounce of acetate of copper, previously mixed with the decoction till it forms a smooth paste, 3 ounces of coarse sugar, and 6 ounces of gum Senegal or arabic. These several ingredients may be intro- duced one after another, contrary to the advice of some, who recommend the gum, &c. to be added when the ink is nearly made. The composition 74 600 MISCELLANEOUS VALUABLE RECEIPTS. produces the ink usually called Japan ink, from the high gloss which it exhibits when written with, and a small vial of it has been sold for 12 cents. The above ink, though possessing the full proportion of every ingredient known to contribute to the per- fection of ink, y^ill not cost more to those who pre- pare it for themselves than the common ink which can be bought by retail. When gum is very dear, or when no very high gloss is required, 4 ounces will be sufficient, with 1^ ounces of sugar. By using only | pound of galls to 4 ounces sulphate of iron, uncalcined, omitting the logwood, and acetate of copper, and the sugar, and using only 3 ounces gum, a good and cheap common ink will be obtained. No. 136. Sow to make Black Ink. Take 1 pound logwood, and 1 gallon of water ; boil slightly or simmer in an iron vessel one hour ; dissolve in a little hot water 24 grains bichromate of potash, 12 grains prussiate of potash, and stir into the liquid while over the fire ; take it off and strain it through a fine cloth. K'o other ink will stand the test of oxalic acid, and it is so indelible that oxalic acid will not remove it from paper. 600 MISCELLANEOUS VALUABLE RECEIPTS. 75 No. 137. Another cheap Black Ink. Take 1 drachm prussiate of potash. 1 drachm bichromate of potash. 1 ounce extract of logwood. 1 gallon water. Mix all together and shake it well ; when dissolved, it is fit for use. No. 138. How to make Black Printers' Ink. Printers' ink is a real black paint, composed of lampblack and linseed-oil, which has undergone a degree of heat superior to that of common drying oils. The manner of preparing it is extremely sim- ple. Boil linseed-oil in a large iron pot for 8 hours, adding to it bits of toasted bread for the purpose of absorbing the water contained in the oil ; let it rest till the following morning, and then expose it to the same degree of heat for 8 hours more, or till it has acquired the consistence required ; then add lamp- black worked up with a mixture of oil of turpentine and turpentine. The consistence depends on the degree of heat given to the oil, and the quantity of lampblack mixed up with it ; and this consistence is regulated by the strength of the paper for which the ink ia intended. The preparation of printers' ink should take place in the open air, to prevent the bad efiects arising from the vapour of the burnt oil, and, in particular, to guard against accident by fire. 76 600 MISCELLANEOUS VALUABLE EECEIPTS. No. 139. Sow to make Indelible Ink. Take 1\ ounces of nitrate of silver, 5J ounces liquor ammonise fortis ; dissolve the nitrate of silver in the liquor ammonise fortis ; | ounces archil for colouring ; and gum mucilage, 12 ounces ; when ready for use, put up in drachm vials. No. 140. Haw to make another Indelible Ink. Take 1 inch of stick nitrate of silver and dissolve it in a little water, and then stir it into a gallon of water, which will make a first-rate ink for cloth. No. 141. How to make Bed Ink for writing. No. 1. Boil over a slow fire 4 ounces Brazil-.wood, in small raspings or chipped, in 1 quart of water, till a third part of the water is evaporated. Add during the boiling two drachms of alum in powder. When the ink is cold, strain it through a fine clean cloth. J!^.]3. — Vinegar or stale urine is often used instead of water. In case of using water, I presume a very small quantity of sal-ammoniac would improve this ink. No. 142. Another Bed Writing-Ink. No. 2. Take best carmine, 2 grains ; rain-water, ^ ounce ; water of ammonia, 20 drops ; add a little gum arable. 600 MISCELLANEOUS VALUABLE RECEIPTS. 77 No. 143. How to make Blue Ink for writing. No. 2. Take soft Prussian blue and oxalic acid, equal Darts, powder them finely, and then add soft water to bring it to a thin paste. Let it stand for a few days, then add soft water to make the desired shade of colour, adding a little gum arable to prevent its spreading. No. 143i Mow to make Vinegar. No. 1. Vinegar is used principally as a sauce and to pre- serve vegetable substances ; but it is employed ex- ternally when an overdose of strong wine, spirit, opium, or other narcotic poison has been taken. A false strength is given to it by adding oil of vitriol or some acrid vegetable, as pellitory of Spain, capsi- cum, &c. It is rendered colourless by adding fresh- burned bone-black, 6 ounces to a gallon, and letting it stand for 2 or 3 days to clear. Mix cider and honey, in the proportion of 1 pound of honey to a gallon of cider, and let it stand in a vessel for some months, and vinegar will be produced so powerful that water must be mixed with it for common use. . No. 144. Another Vinegar. No. 2. Scheie, a celebrated chemist, has recommended the following recipe : — Take 6 spoonfuls of good spirits of wine, to this add 3 pints of milk, and 1* 78 600 MISCELLANEOUS VALUABLE RECEIPTS. put the mixture into a vessel to be corked close. Vent must be given from time to time to the gas of fermentation. In the course of a month this will produce very good vinegar. No. 145. Another Vinegar. No. 3. Put into a barrel of sufficient dimensions a mix- ture composed of 41 pints of wate^ and about 4 quarts of whiskey, and 1 quart of yeast, and 2 pounds of charcoal, and place it in a proper situa- tion for fermentation. At the end of 4 months a very good vinegar will be formed, as clear and as white as water. No. 146. Common Vinegar. This is made from weak liquor brewed for the pur- pose: its various strength is, in England, denoted by numbers, from 18 to 24. No. 147. Another Vinegar. No. 4. To every gallon of water put 1 pound of sugar ; let the mixture be boiled and skimmed as long as any scum arises. Then let it be poured into proper vessels ; and when it is as cool as .beer when worked, let a toast rubbed over with yeast be put to it. Let it work about 24 hours, and then put it into an iron-hooped cask, fixed either near a constant fire or where the summer sun shines the greater part of the day ; in this situation it should be closely stopped 600 MISCELLANEOUS VALUABLE RECEIPTS. 79 up ; but a tile or brick, or something similar, should be laid on the bunghole, to keep out the dust and insects. At the end of about 3 months (or some- times less) it will be clear and fit for use, and may be bottled off. The longer it is kept after it is bot- tled the better it will be. If the vessel containing the liquor is to be exposed to the sun's heat, the best time to begin making it is in the month of April. No. 148. Wine Vinegar. Take any sort of wine that has gone through fer- mentation and put it into a cask that has had vinegar in it. Then take some of the fruit or stalks of which the wine has been made, and put them, wet, into an open-headed cask, in the sun, with a coarse cloth over it, for 6 days ; after which, put them into the vinegar and stir it well about. Then put it in a warm place, if in winter, or, if in summer, put it in a yard, in the sun, with a slate over the bung-hole. When the vinegar is sour enough and fine, riack it off into a clean sour cask and bung it up ; then put it in the cellar for use. Those wines that contain the most mucilage are fittest for the purpose. The lees of pricked wine are also a very proper ingredient in vinegar. No. 149. Sugar Vinegar. To each gallon of water add 2 pounds of brown sugar and a little yeast. Leave it exposed to the sun for 6 months, in a vessel slightly stopped. 80 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 150. Gooseberry Ymegar. Bruise the gooseberries when ripe, and to every quart put 3 quarts of water. Stir them well to- gijther, and let the whole stand for 24 hours; then strain it through a cloth bag. To every gallon of liquor add 1 pound brown sugar, and stir them well together before they are put into the cask. Proceed in all other respects as before. This vinegar pos- sesses a pleasant taste and smell; but raspberry vinegar, which may be made on the same plan, is far superior in these respects. The raspberries are not required to be of the best sort : still, they should be ripe and well-flavoured. No. 151. Currant Vinegar. This is made in the same way as that from goose- berry : only pick off the currants from the stalks. No. 152. Frimrose Vinegar. To 15 quarts of water put 6 pounds of brown sugar; let it boil 10 rninutes, and take off the scum ; pour on it half a peck of primroses ; before it is quite cold, put in a little fresh yeast, and let it work in a warm place all night ; put it in a barrel in the kitchen, and, when done working, close the barrel, still keep- ing it in a warm place. 600 MISCELLANEOUS VALUABLE EECEIPTS. 81 No. 153. Baisin Vinegar. After making raisin wine, lay the pressed raisins in a heap to heat ; then to each 56 pounds put 5 gal- lons of water and a little yeast. No. 154. Qder Vinegar. The poorest sort of cider will serve for vinegar, in managing which, proceed thus : — First draw off the cider into a cask that has had vinegar in it before ; then put some of the apples that have been pressed into it ; set the whole in the Bun, and in a week or 9 days draw it off into another cask. This is a good table vinegar. No. 155. Sow to Strengthen Vinegar. Suffer it to be repeatedly frozen, and separate the upper cake of ice or water from it. All vinegars owe their principal strength to the acetic acid they . contain ; but the vinegar of wine contains also a tartar, a small proportion of malic acid, alcohol, and colouring-matter ; that of cider contains merely the malic acid, little or no alcohol, and a yellowish colouring-matter. No. 156. Sow to make Vinegar from Mder-Flowers, Gilliflowers, Musk-Roses, and Tarragon, Dry an ounce of either of the above flowers for T 82 600 MISCELLANEOUS VALUABLE KECEIPTS. two days in the sun ; then put them into a bottle, pour on them a pint of vinegar, closely stop the bottle, and infuse for 15 days in moderate heat of the sun. No. 157. " How to make German Vinegar. Take 15 gallons soft water, 4 pounds brown sugar, \ pound cream of tartar, , 2 gallons whiskey. Mix, ' and keep it lightly covered, in a warm temperature. No. 158. How to increase the Shar;^ness and Strength of Vinegar. Boil 2 quarts of good vinegar till reduced to 1 ; then put it in a vessel and set it in the sun for a week. Now mix the vinegar with six times its quantity of bad vinegar in a small cask : it will not only mend it, but make it strong and agreeable. No. 159. General JRemarks on Dyeing. Cleanliness in dyeing is very essential. The vessel and the articles to be dyed must be rid of grease and dirt, as grease resists the colouring-par- ticles and dirt leaves a stain. Soft water should always be used for dyeing. Vessels used for dyeing small articles should generally be wash-basins, small copper and tinned pans, and sufficiently large that the dyeing-liquor be not spilled by dipping the articles in and out when dyeing. The quantity of liquor generally necessary for dyeing a dress of mus- 600 MISCELLANEOUS VALUABLE RECEIPTS. 8& . iin, crape, sarcenet, cambric, &c., is about three quarts ; for a larger dress, a proportionate quantity. The dyeing-utensils are simple, being composed of tubs, kettles, horse, or a couple of lathed benches, for the purpose of placing the goods upon when they come from the dye. The horse may be in form of a carpenter's stool. A doll, which is used for beating blankets, counterpanes, &c. in the tub, in order to clean them. For this doll some use art article similar to a pavior's mall, but of smaller dimensions : others have a circular piece of wood, two inches thick, in which four legs are fastened on the under side, and in the centre a pretty long handle, with a cross-piece put through it to work it with. Against the wall or a post fasten a hook or a pin to put on your skeins, and with a small stick wring them out. In fancy- dyeing the various shades of cambric, a winch is put in frequent use. The liquor should always be stirred with a spoon, rod, or any thing that is clean, previous to the article being dipped in it, to cause the colouring-particles to be equally dift'used, so that the article to be dyed receives its colour uniformly; and it is also necessary that the article be moved in and out quickly, and opened to receive the colour more evenly. Colours generally look much darker when wet, therefore allowance should generally be made for drying, which should always be done in a warm room, pinned or stretched to a line. No, 160. AlumiTig. Is a preparation necessary for some colours in order to receive the colouring-particles, such as crimson 84 600 MISCELLANEOUS VALUABLE EECEIPTS. scarlet, purple, and some other colours. If any article is directed to be alumed, be careful to rid it well of the soap-suds, as alum turns soap to grease. "When the article is put in the alum-liquor, it is to be well dipped in and out and opened, to receive this preparation more equally, for an hour, or aj] night, if circumstances admit; and, when alumed, it must be well wrung out and rinsed in two waters, and then dyed, the sooner the better, before getting dry. Note. — The aluming of silks ought to be done cold, or it will be deprived of its lustre. No. 161. Preparing of the Dye-Liquors, or Scalding the Wood. Having something like the end of a tub, about one foot deep, with a copper bottom, bored full of holes about a quarter of an inch in diameter, lay a piece of rather coarse sheeting on this ; lay it all .together on another tub ; fill it with the wood to be scalded. Then, having a copper boiler full of boiling water, fill the tub which contains the wood with boiling water; stir it during the time it is going through; fill it up again, and so repeat the operation till you have got all the strength frpm the wood. The criterion by which to linow when the strength is gone from the wood is the paleness of the liquor as it runs through. This operation is considered superipr to boiling the wood in a copper boiler, especially for the ground wood : but either way will answer. The method of rendering the liquor stronger of course is by evaporation, in a copper vessel, with a constant fire under it. The chips of dyewood are 600 MISCELLANEOUS VALUABLE RECEIPTS. 85 generally superior to the ground wood, as they are not so likely to be adulterated. No. 162. Pink on Silk. After aluming, (see receipt No. 160,) handle the goods to be dyed in peach-wood liquor till of the colour desired; then take out, and put in a little alum-liquor; handle the goods a little longer, take out, rinse in water, and finish. Note. — In most c'lsts where the shade is not dark enough, the operation must be repeated. No. 163. Brown on Silk. Alum your silk, (see No. 160.) Then take 1 part of fustic-liquor and 3 parts of peach-wood liquor; handle in these till it becomes a good brown; (a little logwood-liquor will darken your shade, if required ;) hedge out, and put in a little alum-water ; again put in your goods, handle a little longer, then take out, drain, rinse well, and finish. Note. — ^By varying the peach-wood and fustic, rarious shades may be obtained. No. 164. Green on Silk. Take green ebony, boil it in water, and let it settle. Take the clean liquor, as hot as you can bear your hands in it, and handle in it your goods till of a bright yellow. Then take water, and put 8 86 600 MISCELLANEOUS VALUABLE RECEIPTS- in a little sulphate of indigo; handle your goods in this till of the shade wanted. Note. — The ebony may previously be boiled in a bag, to prevent it from sticking to the silk. No. 165. Sulphate of Indigo. Take 3 pounds of vitriol and 1 pound of ground indigo ; put in a little at a time, and keep stirring till all dissolved. Let stand for 24 hours, and then it is ready for use. No, 166. Blue on Silk. Indigo, same as for green ; you will have a blue. Note. — The silk ought to be boiled in white soap and water and made quite white, and then rinsed in lukewarm water. No. 167. Black on Silk. Take 1 ounce of bluestone of vitriol, 2 ounces of copperas, and f ounce of nitrate of iron. Mix all together with as much water as will do one piece ; have the water a little warm. Hedge in this 6 times, backward and forward ; take out, and rinse in water. Take another tub, and put in it as much logwood-liquor that has in it 1 pound of logwood and 1 ounce of fustic-liquor; hedge in this liquor with a sufficient quantity of water till black ; wash out, and finish. 600 MISCELLANEOUS VALUABLE RECEIPTS. 87 Note, — In both processes, let them have a chance to air in drying. No. 168. Blue Black on Silk. First run through a mordant of nitrate of iron and water; then run through pearlash- water ; then through nitrate of iron again ; then put them through logwood-liquor, with a little bluestone of vitriol dis- solved in it. If not dark enough, repeat the ope- ration.' No. 169. Maroon on Silk. To 3 pounds silk take J pound cudbear ; put it in water, and let it boil ; then put in your silk, and let it boil a few minutes. Keep your silk well handled ; take out, and you will have a good handsome colour. To change the shade, put in 2 pounds common salt, and operate as before : this will vary the shade. To vary it still further, take the silk, after boiling it the first time without the salt, and handle it in pearl- ash-water, or in cream of tartar, and you will have a handsome blue. No. 170. Orange on Silk or Cotton. Take 1 pound silk, 1 ounce annotto, 2 ounces pearlash, and boil them well together. Turn in your goods ; when boiled 10 minutes, take out, wash, and finish. If this orange is dark, handle the goods at hand-heat. Note. — These goods must be well washed out in 88 600 MISCELLANEOUS VALUABLE RECEIPTS. soap, and in aluming thorn you may use a little sugar of lead. No. 171. Gray on Silk. For a silk dress : Take 4 or 6 ounces of fine pow- dered galls, and pour on them boiling water ; handle your silk in this for 20 or 30 minutes. In another form, dissolve a piece of green copperas about the size of a nut. Handle your silk through this, and it will be a gray, more or less dark, according to the quantity of drugs. No. 172. Slate on Silk. To make a slate, take another pan of warm water and about a teacupful of logwood-liquor, pretty strong, and a piece of pearlash of the size of a nut. Take the above gray-coloured goods and handle a little in this liquor, and it is finished. Note. — If too much logwood is used, the colour will be too dark. No. 173. Olive on Silk. By adding a little fustic-liquor to the above slate, it will form an olive: it may be necessary to run them through a weak pearlash-water to sadden them. Wash in two waters for the above three colours. They will keep their colour very well. 600 MISCELLANEOUS VALUABLE RECEIPTS. 89 No. 174. Stone on SUk. Take the coloured gray, (see Eeceipt No. 171.) Add a sufficient quantity of purple archil to the gray liquor. To give them a red sandy cast, add a little red archil. Sinimer the silk in this a few minutes. Rinse in one or two cold waters. Dry in the air. The red archil is made from purple archil, by adding a small quantity of vitriol and water, which wUl redden it. No. 175. 2b di/e a Silk Dress Brown. Take 8 ounces sumach, 4 ounces logwood, 8 ounces camwood or madder; boil these drugs in water, then cool down your liquor; wet out your silks ; then enter them ; handle well ; wash out as usual. For a mulberry cast, add as much purple archil as may be necessary. No. 17e. Drab on Silk. For a silk dress : Take 4 ounces archil, 1 ounce madder ; enter and handle the goods. This may be saddened by taking out your goods and dissolving in the liquor a piece of green copperas, the size of a nut ; again handle in this liquor. Or, what is still better, iristfead of copperas, use a little pearlash to sadden with. 8» 90 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 177. Dove on Silk. Take Brazil logwood and sumach; vary the quantities as you want your shade; boil them in water, then enter your goods, handle well, and sad- den with green copperas. No. 178. Ydlow on Silk. Boil quercitron-bark in a copper pan for 20 minutes, any quantity you please. Dip a sufficient quantity to cover your silk in another copper pan, or tinned vessel, to which add a small quantity of muriate of tin; pass your silks first through warm water, and wring them out ; then put them into this pan of dye-water, and handle them with a clean stick till cold ; when cold, take out, throw out your liquor, take from the first pan as mu Boil ground Brazil-wood in a lye of potash, and boil your straw in it. No. 216. Blue on Straw.* Take a sufficient quantity of potash-lye, 1 pouucl of litmus, or lacmus, ground; make a decoction, •and then put in the straw and boil it. * No. 217. Turkey-Bed on Leather. After the skin has been properly prepared with sheep or pigs' dung, &c., take strong alum-water, and sponge over your skin ; when dry, boil a strong gall-liquOr, (it cannot be too strong;) then boil a strong Brazil-wood liquor, the stronger the better ; take a sponge, dip it in your liquor, and sponge over your skin : repeat this, till it comes to a full red. To finish your skin, take the white of eggs and a little gum-dragon, mix the two together in | gill of water, sponge over your skin, and, when dry, polish it with a bottle, or piece of glass prepared for the purpose. 600 MISCELLANEOUS VALUABLE RECEIPTS. 107 No. 218. Med on Leather. Red is given by washing the skins, and laying them two hours in galls, then wringing them out, dipping them in a liquor made with ligustrum, alum, and verdigris, in water, and lastly in a dye made of Brazil-wood boiled with lye. No. 219. Yellow on Leather. Infuse quercitron-bark in vinegar, in which boil a little alum, and brush over your skins with the infusion. Finish same as No. 217. No. 220. Another Yellow on Leather. Take 1 pint whiskey, 4 ounces turmeric; mix them well together ; when settled, sponge your skin over, and finish the same as No. 217. No. 221. Blue on Leather. For each skin, take 1 ounce indigo ; put it into boiling water, and let it stand one night ; then warm it a little, and with a brush smear the skin twice over. Finish same as No. 217. No. 222. Black on Leather. Put^ your skin on a clean board, sponge it over with gall and sumach liquors strong, then take a 108 600 MISCELLANEOUS VALUABLE KfiCEJPTS. strong logwood-liquor, sponge it over 3 or 4 times , then take a little copperas, mix it in the logwood^ liquor, sponge over your skin, and finish the same as No. 217. No. 223. Sow to make different Shades on Leather. The pleasing hues of yellow, brown, or tan-colour are readily imparted to leather by the following simple process : steep safiron in boiling water for a number of hours, wet a sponge or soft brush in the liquor, smear the leather. The quantity of saffron, as well as of water, will of course depend on how much dye may be wanted, and their relative propor- tions on the depth of colour required. No. 224. To dye Leather Purple. First sponge the leather with alum-liquor strong, then with logwood-liquor strong, or mix them both and boil them, and sponge with the liquor. Finish the same as ISo. 217. No. 225. 'Painters, how to mix Cohurs to form different Shades. The various colours that may be obtained by mix- ture of other colours are numberless. It is only pro- posed to give some of the simplest and best modes of preparing those most frequently required. Compound colours formed by the union of only two colours are called by painters virgin tints. The smaller the number of colours ,of which any 600 MISCELLANEOUS VALUABLE RECEIPTS. 109 compound colour is composed, the purer and the richer it will be. Light gray is made by mixing white lead with lampblack, using more or less of each material as you wish to obtain a lighter or a darker colour. Buff is made from yellow ochre and white lead. Silver or Pearl gray. — Mix white lead, indigo, and a very slight portion of black, regulating the quanti- ties by the shade you wish to obtain. Flaxen gray is obtained by a mixture of white lead and Prussian blue, with a small quantity of lake. Brick colour. — Tellow ochre and red lead, with a little white. Oak- wood colour. — f white lead, and J part umber and yellow ochre : the proportions of the last two ingre- dients being determined by the required tints. Walnut-tree colour. — | white lead, and J red ochre, yellow ochre, and umber, mixed according to the shade sought. If veining is required, use different shades of the same mixture, and for the deepest places, black. Jonquil. — Yellow, pink, and white lead. This colour is only proper for distemper. Lemon yellow, — ^Realgar and orpiment. Some object to this mixture on account of the poisonous nature of the ingredients. The same colour can be ob- tained by mixing yellow pink with Naples yellow ; but it is then only fit for distemper. Orange colour. — Red lead and yellow ochre. Violet colour. — Ver- milion, or red lead, mixed with black or blue, and a small portion of white. Vermilion is far preferable to red lead, in mixing this colour. Purple. — ^Dark red mixed with violet-colour. Carnation. — ^Lake and white. Gold colour. — Massicot or Naples yellow, with a small quantity of realgar, and a very little Spanish white. Olive colour. — This may be obtained 10 110 600 MISCELLArrEOUS VALUABLE RECEIPTS. by various mixtures : black, and a little blue, mixed with yellow ; yellow pink, with a little verdigris and lampblack ; or ochre and a small quantity of white, will also produce a kind of olive colour. For dis- temper, indigo and yello^w pink, mixed with white lead or Spanish white, must be used. If veined, it should be done with umber. Lead colour. — Indigo and white. * Chestnut colour. — Eed ochre and black for a dark chestnut. To make it lighter, employ a mixture of yellow ochre. Light timher colour. — Spruce ochre, white, and a little umber. Flesh colour. — Lake, white lead, and a little vermilion. Light WUlow-green. — ^White, mixed with verdigris Grrass-green.^— Yellow ■ pink mixed with verdigris. An endless variety of greens can be obtained by the mixture of blue and yellow in different propomtions, with the occasional addition of white lead. Stone colour. — ^White, with a little spruce ochre. Dark Lead colour. — ^Black and white, with a little indigo. Fawn colour. — White lead, stone ochre, and a little vermilion. Chocolate colour. — ^Lampblack and Span- ish brown. On account of the fatness of the lamp- black, mix some litharge and red lead. Portland Stone colour. — ^Umber, yellow ochre, and white lead. The varieties of shades of brown that may be ob- tained are nearly as numerous as those of green. To imitate Mahogany.— JjQt the first coat of painting be white lead, the second orange, and the last burned umber or sienna ; imitating the veins according to your taste and practice. To imitate Wainscot. — ^Let the first coat be white, the second half white and half yellow ochre, and the third yellow ochre only. Shadow with umber of sienna. To imitate Satin-wood. —Take white for your first coating^ light blue for 600 MISCELLANEOUS VALUABLE RECEIPTS. Ill the second, and dark blue or dark green for the third. • No. 226. Names of the different Colours vised in Painting. Whites. — White Lead, Ceruse, and Flake. — The more common sorts are called white lead ; the purer, ce- ruse ; the very best, flake-white. The white colours are generally used in house-painting. Spanish or Bougival White is generally sold in cakes of an oblong form. It is much better for house- painting than any whites that contain a mixture of chalky substances, and it is not unfrequently used instead of white lead for priming, being far cheaper, though much less durable. Gypmm, or Plaster of Paris. — When employed in house-painting, it requires to be mixed with a great quantity of water, and it then forms a very valuable article for white-washing apartments, and for paint- ing in distemper. White of Troyes, or White Chalk. — It is generally ' used for common white-washing, though gypsum is' much preferable for this purpose. Blacks. — Ivory-Black is extremely rich and intense in colour ; but, being costly, it is seldom employed in common work. Lam-p-Black is used more than any other black in common painting. Charcoal-Black.— The woods that furnish the best charcoal for painters are the beech and vine ; the former yielding a black of a bluish cast, and the latter one of a grayish cast. "When charcoal ob- tained from any of these sources is employed in 112 600 MISCELLANEOUS VALUABLE RECEIPTS. painting, it should be mixed with a very small portion of white lead, and made up for use with drying-oil. Meds. — Vermilion is the most brilliant of all the light reds. The body of vermilion is very delicate^ and will grind as fine as oil itself. No colour looks better, works smoother, bears a better body, or goes farther. Minium, or Bed Lead. — ^When it is well ground and made fine, it is lighter than any other red in general use, bears a good body in oil, and binds very fast and firm. It has likewise the advantage of drying readily. Carmine is a more dazzling red than vermilion, and is almost too brilliant for the eye to endure. There are various sorts of carmine, numbered in the order of their relative value. Thus, No. 1 is the best ; No. 2 the second best ; and so on. Lake. — There are two sorts of colours known under this name : lakes derived from cochineal, — the richest and finest of all dark reds ; and lakes pre- pared from madder, — not quite so good. Spanish Brown. — The deeper the colour, and the freer from gritty particles, the better it is for use. It is much employed by painters for priming or first colour. ; Other Beds. — Besides the above reds may be men- tioned, as among those in use by painters, English red and Prussian red ; red ochre, which is very ex- tensively used, especially in distemper ; rose-colour, composed of a portion of white lead> mixed with pure lake ; and realgar. Yellow Ochre. — Of this colour there are two lands, the bright yellow and dark yellow. The former is 600 MISCELLANEOUS VALUABLE RECEIPTS. 113 Bometimes called plain ochre, and the latter spruce ochre. It ■will grind very fine, resists the weather well, and bears a good body. Massicot is a good light yellow for general use, and very serviceable, mixed with blue, for making greens. Chrome Yellow is a very rich and brilliant yellow, and employed to advantage in house and coach painting. Turner's, or Patent, Yellow. — It is a very beautiful colour, much in use among coach-painters. Orpiment. — It is good for some purposes, particu- larly for the production of straw-colour in painting doors, windows, &c. It likewise, in common with all bodies that contain arsenic, produces a bad eft'ect on any metallic substance exposed to its action. Naples Yelhw. — The best of all yellows. It ia milder and more unctuous than either orpiment, massicot, or any of the ochres. It is necessary to use it with great care. It must be ground well on a slab of porphyry or marble, and scraped together with an ivory knife, as both stone and steel have a tendency to turn it to green. Yellow of Antimony. — It holds an intermediate place between chrome yellow and Naples yellow. It is chiefly used for giving a yellow colour to glass and earthenware. Yellow Pink. — ^It grinds and dissolves in water easily ; but care must be taken not to bring it in con- tact with iron, as the astringent principle which it contains m abundance instantly dissolves that metal, which in its turn destroys the clearness of the colour, Prussian Blue. — There are blue colours superior to this, both in clearness and durability, but none 2A 114 600 MISCELLANEOUS VALUABLE RECEIPTS. which, volume for volume, contains so large a quan- tity of colouring-matter. A practical colourman says that it contains even ten to one more than any other colouring-matter. It is, on this account, much used in house-painting, and also in colouring paper- hangings. Indigo. — Another blue colour, much used in com mon painting. None but the best and purest kind of this colour is proper for oil-painting : that of an inferior quality is .only fit for distemper, as the oil renders it black or green. Indigo grinds fine, and bears a very good body. Its natural colour, how- ever, being very dark, almost indeed approaching to black, it is seldom or never used without a small mixture of white. Ultramarine is the richest, mellowest, most beauti- ful, and lasting of all blues ; but its extravagant price — nearly equal, when pure, to its weight in gold — prevents its being introduced, unless very rarely indeed, into house-painting. Smalt, Zaffre, Azure, Saxon Blue, or Enamel Blue. — It is of a lovely azure hue, but, if not bought in the form of powder, is very difiicult to grind, and it can be used only in a peculiar manner. Blue Verditer. — This is a beautifvil blue, obtained from the waste nitrate of copper of the refiners by adding to it a quantity of chalk ; but it is only proper for distemper : it does not admit of being used with oil, unless a considerable mixture of white is intro- duced. Greens. — Verdigris. — This is the best simple green, and the one most in use. It has a bluish tint, but, when lightened by the addition of a little yellow pink, it makes a beautiful grass-green. It 600 MISCELLANEOUS VALUABLE RECEIPTS. 115 grinds very fine, and works easily, and in a good body. "When delicate painting is required, the dross mixed with the common verdigris makes it improper, and it becomes necessary to use distilled ■ verdigris, which can be had at the shops, and is free from all impurities ; but it is too expensive for ordi- nary purposes. Italian, or Verona, Green. — It is of the same colour as chlorine, which derives its name from the Greek word chloros, signifying a yellowish green. It is very durable, and not acted on by acids, but, being obtained from an earth, does not incorporate well with oil. Saxon, or Hungary, Green. — The colour which bears this name is a carbonate of copper, found in a natural state, in the mountains of Saxony and Hungary, mixed with earthy matters, which give it a polish hue. Scheele's Green. — This colour, called after the cele- brated chemist by whom its composition was first made known, is of a light sea-green colour. It grinds well with oil, and is much in request for the painting of cabins of ships. Schweinfurt Green. — A green which has recently obtained great reputation on the continent, and which is said to surpass Scheele's both in beauty and splendour. , Brunswick Green. — ^A colour tlius named is much used for paper-hangings and coarse kind of painting water-colours. Green Verditer. — This is obtained from the same substance as blue verditer, by a process nearly simi- lar. "Without the addition of white lead or Spanish white it is unfit for oil-painting ; and, in any way, it 116 600 MISCELLANEOUS VALUABLE RECEIPTS. is better adapted for distemper. Its colour may be obtained in oil by mixing two or three parts of ver- digris with one of white lead. Green. Lake, or Venetian Emerald. — A very simple inode has recently been discovered, at Venice, of pro- ducing a fine unchangeable emerald colour. A quan- tity of cofiee is boiled in river-water, — if spoiled cof- fee, so much the better. The green lake obtained by- this process is said to have resisted the action of acids, and even the influence of light and moisture. Browns. — Umber, or, as it is sometimes called, brown ochre, is an impure native oxide of iron and manganese. It is much employed by painters, and is the only simple brown in common use. JVeio Brown, discovered by Mr. Hatchet. This celebrated chemist has suggested to painters that a simple brown colour, far superior in beauty and intensity to all the browns, whether simple or com- pound, hitherto known, may be obtained from the prussiate of copper, (a combination of prusfiic acid with copper.) The following is the process which he recommends : — Dissolve the green muriate of copper in about ten times its weight of distilled or rain water, and add a solution of prussiate of lime, until a complete pre- cipitation is effected. The precipitate is then to be washed with cold water, filtered, and set to dry in the shade. No. 227. Of different Oils used in Painting and Varnishing. Oil of Spike is, if pure, a volatile oil, and has the advantage of drying more quickly than any other fat-oil. 600 MISCELLANEOUS VALUABLE RECEIPTS. 117 Oil of Lavender. — ^Its property of drying more equally and gradually than perhaps any other oil renders it also of service to the varnisher. It is also used by enaraellers, to whom it is very valuable. CHI of Poppies is, that of being perfectly colourless. The only objection is of being insufferably tedious in drying. Nut and Linseed Oils. — ^Both in very general use, and rank among the fat-oils. Their fatness, indeed, is so great, that it is mostly found necessary, before employing them in colouring, to give them a drying quality, which may be done in the following man- ner: — Take 1 pound white vitriol and 4 pounds litharge, and let them be reduced to as fine a powder as pos- sible; then mix them with 1 gallon nut or linseed oil. and place the mixture over a fire just brisk enough to keep the oil slightly boiling. Let it con- tinue to boil till the oil entirely ceases to throw up any scum. Then take the vessel off the fire, and let it stand in a cool place for about three hours, and a sediment, which contains the fattening part of the oil, will be formed at the bottom. Pour off the oil which is above (being careful not to let any of the sediment mix with it) into wide-mouthed bottles. Let it remain a sufficient time to clear itself per- fectly before it is used, and you will find it possessed of the proper drying quality. Oil of Turpentine is more used than any of the pre- ceding oils : the varnisher, indeed, scarcely employs any other. Fat-oils are oftentimes mixed with oil of turpentine, as well as other volatile oils. Drying oils, which are composed of particular substances mixed with some of the oils before mentioned, are 118 600 MISCELLANEOUS VALUABLE RECEIPTS. useful for several purposes. They are most valuable when so manufactured as to be colourless. They are much used in preparing varnishes, and, in oil- pamting, are not unfrequently employed as a var- nish, either alone or diluted with a little oil of tur- pentine. No. 228. How to prepare Linseed-Oil to Boil Varnishes. Take 5 gallons green linseed-oil, IJ pounds litharge, and IJ pounds amber. Put all together into a proper vessel, and let it boil 1 J or 2 hours ; then it will be ready for use when cold. You must also strain it. No. 229. Bow to boil Linseed-Oil to mix with Paint. Take 2J gallons green linseed-oil, 14' ounces litharge, and 4 ounces amber. ' Boil all together until it is clear from scum, — say 6 or 8 hours ; be careful in stirring it well. If you want to have the oil to dry very quick, add double the quantity of litharge and amber. No. 230. Sow to make Copal Varnish. No. 1. The foundation- of all varnishes are gummy and resinous substances, and the only liquids that can be combined with them, so as to form varnishes, are oils, spirits of turpentine, and spirits of wine. To make copal varnish: Take 22 ounces gum copal, (good and clear,) and dissolve it in a proper 600 MISCELLANEOUS VALUABLE' EBCEIPTS. 119 copper vessel. As soon as it is properly dissolved, add 1 pint of the prepared linseed-oil. (See ISTo. 228.) When well incorporated, take it off the fire, let it cool off a little, add nearly 1 quart spirits of tur- pentine, mix it thoroughly, and strain through flan- nel. Let it stand 5 or 6 days, when it will be fit for use. No. 231. Another Copal Varnish. No. 2. Take 1 ounce copal, and J ounce shellac; powder them well, and put them into a bottle or jar contain- ing a quart of spirits of wine. Place the mixture in a warm place, and shake it occasionally, till you perceive that the gums are completely dissolved; and when strained the varnish will be fit for use. No. 232. Gold- Coloured Copal Varnish. Take 1 ounce powdered copal, 2 ounces essential oil of lavender, and 6 ounces essence of turpentme. Put the oil of lavender into a matrass of a proper size, placed on a sand-bath subject to a moderate heat. When the oil is very warm, add the copal from time to time, in very small quantities, and stir the mixture with a stick of white wood rounded at the end. When the copal has entirely disappeared, put in the turpentine in almost a boiling state, at three different times, and keep continually stirring the mixture till the solution is quite complete. 120 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 233. Seed-Lac Varnish. Take 3 ounces seed-lac, and put it, with a pint of spirits of wine, into a bottle of which it will not fill more than Iwo-thirds. Shake the mixture well together, and place it in a gentle heat till the seed- lac appears to be dissolved: the solution will be hastened by shaking the bottle occasionally. After it has stood sonde time, pour off the clear part, and keep it for use in a well-stopped bottle. The seed- lac should be purified before it is used, by washing it in cold water; and it should be in coarse powder when added to the spirit. This varnish is next to that of copal in hardness, and has a reddish-yellow colour: it is, therefore, only to be used where a tinge of that kind is not injurious. No. 234. Shell-Lac Varnish. Take 5 ounces of the best shell-lac, reduce it to a gross powder, and put it into a bottle in a gentle heat, or a warm, close apartment, where it must continue 2 or 3 days, but should be frequently well shaken. The lac will then be dissolved, and the solution should then be filtered through a flannel bag ; and, when the pprtion that will pass through freely is come off, it should be kept for use in well- stopped bottles. The portion which can only be made to pass through the bag by pressure may be reserved for coarse purposes. Shell-lac varnish is rather softer than seed-lac varnish, but is the best of varnishes 600 MISCELLANEOUS VALUABLE RECEIPTS. 121 for mixing with colours to paint with, instead of oil, from its working and spreading better in the pencil. No. 235. To dissolve Oopal injixed Oil. Melt, in a perfectly clean vessel, by a very slow heat, 1 pound clear copal ; to this add from 1 to 2 quarts prepared linseed-oil. When these ingre- dients are thoroughly mixed, remove the vessel from the fire, and keep constantly stirring it till nearly cold ; then add a pound of spirits of turpen- tine, strain the varnish through a piece of cloth, and keep it for use. The older it is, the more drying it becomes. This varnish is very proper for wood- work, house and carriage painting. No. 236. Amber Varnish. Amber varnish forms a very excellent one : its solution may be effected by boiling it in djying lin- seed-oil. Oil varnishes which have become thick by keep- ing are made thinner with spirits of turpentine. No. 237. Linseed-Oil Varnish. Boil any quantity of linseed-oil for an hour, and to every pint of oil add J pound good clear rosin, well powdered; keep stirring it till the rosin is per- fectly dissolved and, when this is done, add 1 ounce 11 122 600 MISCELLANEOUS VALUABLE RECEIPTS. epMts of turpentine for every pint of oil, and when strained and cool it will be fit for use. This varnish is much used for common purposes. It is cheap, is a good preservative of wood, and not liable to sustain injury from the application of hot water. No. 238. Turpentine Varnish. Take 5 pounds clear good rosin, pound it well, and put it into a gallon of oil of turpentine ; boil the mixture over a stove till the rosin is perfectly dissolved, and when cool it will be fit for use. No. 239. White Hard Varnish. Take 1 pound mastic, 4 ounces gum anima, arid 5 pounds gum sandarac ; put them all together, to dissolve, into a vessel containing 2 ounces rectified spirits of wine, which should be kept in a warm place and frequently shaken till all the gums are quite dissolved ; then strain the mixture through a lawn sieve, and it will be fit for use. No. 240. Varnish for Harness. Take J pound India-rubber, 1 gallon spirits of turpentine; dissolve enough to make it into a jelly by keeping almost new-milk-warm ; then take equal quantities of good linseed-oil (in a hot state) and the above mixture, incorporate them well on a slow fire, and-it is fit for use. 600 MISCELLANEOUS VALUABLE RECEIPTS. 123 No. 241. Leathir Varnish for Shoemakers and Saddlers. Take 1 gallon spirits of wine, 2^ pounds gum shellac, 1 pound white clear rosin, J pound Yenice turpentine, IJ ounces lampblack. Dissolve all with a gentle heat : when cool it will be fit for use ; if too thick, thin it with spirits of wine. No. 242. Sow to make Venice Turpentine. Take 1 quart spirits of turpentine, ^ pound rosm. Dissolve over a gentle heat: when cool it will be fit for use. No. 243. How to boil a Leather Varnish. Take 1 gallon spirits of wine, 1 pound gum shellac, If pounds black sealing-wax, \ pound as- phaltum, ^ ounce Venice turpentine. Boil over a slow fire, in a water-bath. No. 244. Ho^o to make Shoes and Boots Water-Proof. Take neats'-foot oil, and dissolve in it caoutchouc, (India-rubber,) a sufficient quantity to form a kind of varnish ; rub this on your boots. This is sufli- cient. The oil must be placed where it is warm, the caoutchouc put into it in parings. It will take several days to dissolve. 124 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 245. Another Water-Proof for Leather. Take linseed-oil 1 quart, yellow wax and white turpentine each \ pound, Burgundy pitch 2 ounces : melt, and colour with lampblack. No. 246. A Water-Proof and Leather-Preservative. Take ^ pound fine lampblack, (Eddies' "Eew York best,) 2 pounds rosin, 3 quarts linseed-oil, 2J ounces oil of lavender, 6 pounds sheep's tallow, (suet :) melt and mix Over a gentle fire, when it will be ready for use, and be put up in tin boxes. Directions. — ^Let your leather be clean and damp when the blacking is applied, and all6w time to dry moderately before wearing. Apply it plentifully at first, with a brush or otherwise, until the leather ia filled with it: after that, a little occasionally will answer. One box, used with economy, will be suffi- cient to last one person a year. Directions. — ^For carriage-tops and harness. Mix about a pint of oil (fish or tanners') to a box, by warming it well. Have your leather clean and damp before you apply it. N.B. — ^Leather that this is applied to will not mould, — which, every one knows, is very injurious to leather. This blacking will not produce a polish, but will make the leather soft, water-proof, and much more durable Polish-blacking can be used immediately and produce a fine polish. 600 MISCELLANEOUS VALUABLE RECEIPTS. 125 No. 247. Excellent Liquid Blacking. No. 1. Take 7 pounds ivory-black powdered, 2 pints molasses, 1 pint sweet oil, good malt vinegar, 1 quart, stale beer, but good, 2 quarts, oil of vitriol, \ ounce, soft distilled water, 3 quarts. Mix the mo- lasses and water together, and to the powder add the oil, well mixed ; then add the beer and vinegar in a pan; stir well together 1 hour with a stick, then fit for use. N.B. — ^Put the oil of vitriol in water and mix, and then add the whole together. No. 248. Lvpiid Blacking. No. 2. Put 1 gallon vinegar into a stone jug; add 1 pound ivory-black, well pulverized, J pound loaf sugar, ^ ounce oil of vitriol, and 1 ounce sweet oil ; incorporate the whole by stirring. This is a black- ing of very good repute, and on which great praise has been very deservedly bestowed. It has deci- dedly been ascertained, from experience, to be less injurious to the leather than most public black- ings; and it certainly produces a fine jet polish, which is rarely equalled, and never yet surpassed. No. 249. Black Varnish for Straw or Chip Hats. Take J ounoe best black sealing-wax, pound it well, and put it into a 4-ouuce vial containing 2 ounces rectified spirits of wine. Place it in a sand' • 11* 126 600 MISCELLANEOUS VALUABLE RECEIPTS. bath, or near a moderate fire, till the wax is dis- solved ; then lay it on warm, with a fine soft hair- brush, before a fire, or in the sun. It gives a good . stiffness to old straw hats, and a beautiful glosa equal to new. It likewise resists wet. No. 250. Coating Sheet-Iron with Varnish to protect it from the action of the atmosphere. First take clean sheet-iron plates, and dip them in a solution of the chloride of iron, by which they become covered with a thin tin scale ; they are then washed well with warm water, and dipped into a melted composition of rosin and tallow ; afte:j,this they are allowed to dry, and then dipped into a hot solution composed of f pouijd shellac and { pound rosin dissolved in 2 gallons alcohol. Finally, they are taken out and drie^ in an oven. Common tin plates for roofing, exposed to sea-winds, where tin is liable to rust, will, if coated in this manner, stand exposure to the weather well. No. 251. Another Oil-Paste Blacking. No. 2. Take { pound oil of vitriol, 10 ounces tanners' oil, 4 pounds ivory-black, 10 ounces molasses ; mix the oil of vitriol and the tanners' oil together, and let it stand one day, then add the ivory-black and molasses, and the white of 2 4ggs, and stir it well together to a thick paste. This is an excellent blacking, and will not injure the leather. 600 MISCELLANEOUS VALUABLE BECEIPTS. 127 No. 252. How Comjpound Spirits of Cordials for beverage is manufactured. The perfection of this grand hranch of manufac- turing depends upon ,the observation of the follow-" ing general rules, which are easy to be observed and practised. First, The manufacturer must always be careful to use a well-cleansed spirit, or one freed from its own essential oils. For, as a compound cordial is nothing more than a spirit impregnated with the essential oil of the ingredients, it is neces- sary thaj; the spirit should have deposited its own. Second, Let the time of previous digestion be pro- portioned to the tenacity of the ingredients, or the ponderosity of the oil. Third, Have a due propor- tion of spirits, the grosser and less fragrant parts of the oil not giving the spirit so agreeable a flavour, and at the same time rendering it thick and un- sightly. This may, in a great measure, be effected by leaving out the feints, and making up to proof with fine soft water in their stead. It is sometimes necessary to filter cordials. This may be done by letting it run through some proper cloth. If fining should be necessary, it may be done by adding from 5 to 7 eggs to the barrel. A syrup is made by taking the best white sugar. Take 8 pounds loaf sugar, 2 qjiarts water. Dissolve the sugar in the water on a gentle fire, and remove the scum as it rises ; as soon as it commences boiling, take it from the fire, and strain it immediately. This is called by the art simple syrup, and is used in the manufacture of many kinds of liquors. 128 600 MISCELLANEOUS VALUABLE BECEIPTS. No. 253. How to manufacture Anniseed-Cordial. Take 30 gallons pure rectified whiskey, 5 drachms oil of anniseed cut in alcohol, 20 gallons good clear soft water, 8 gallons of the above syrup ; mix all to- gether, and let it lie from 10 to 12 days, when it will be good to use. No. 254. Sow to make diron- Cordial. Take 30 gallons pure rectified whiskey, and add 10 pounds rind of lemons, 5 pounds orange-peel, 5 ounces broken nutmeg, and let it lie for 12 or 14 days ; then add again 15 gallons water, and 8 gallons of the mentioned syrup ; and in a few days you may draw it ofl^ (Ready for use.) No. 255. How to make Peppermint- Cordial. No. 1. . Take 30 gallons pure rectified whiskey ; cut up in alcohol 5 drachms oil of peppermint in 1 quart alcohol, and let it stand 1 or 2 days, then add it to the whiskey ; after this, add 30 gallons water, and 10 gallons simple syrup. Mix all well together, and, if not clear, fine it by dissolving 1| pounds alum in 2^ quarts water, and add to the cordial ; stir it for 5. or 10 minutes, then let it stand for 10 days. 600 MISCELLANEOUS VALUABLE BECEIPTS. 129 No. 256. How to make Cinnamon- Cordial. Take 6 gallons rectified whiskey, 2 drachms oil of cinnamon cut in alcohol, 3 gallons water, 1| gal- lons syrup ; mix, and proceed as before. No. 257. Sow to make Orange- Cordial. Take 5 gallons pure proof rectified whiskey, add I pound fresh lemon-peel, 2 pounds dried orange- peel, and 3 pounds fresh orange-peel ; let it stand for 10 or 14 days, then draw it ofl" and add 3 gallons Bofl water, Ij gallons syrup, and proceed as before. No. 258. How to make Clove-Cordial. Take 6 gallons pure rectified whiskey, 1 drachm oil of cloves cut in alcohol, 3 gallons water, 2 gal- lons syrup ; mix, and let stand as before. No. 259. How to make Strawberry- Cordial. Take 6 gallons pure rectified whiskey, to whicn add 8 quarts strawberries, and let it stand 10 pr 12 days ; then draw it off", and add 3 gallons water and 2 gallons syrup, and manage as before. 2B . 130 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 260. How to make Rose- Cordial. Take 6 gallons pure proof rectified whiskey, from 40 to 60 drops oil of roses cut in 1 pint alcohol, 4 gallons soft water, and 7 quarts syrup, and mix all together ; manage as before. No. 261. Another Peppermint-Cordial. No. 2. Boil 4 gallons or 24 pounds common brown sugar in 4 gallons water and 3 ounces alum, and scum it as long as any scum will rise. Then add 1 ounce oil of peppermint, 10 gallons pure spirits, 14 gallons clear rain-water, and stir all well ; and in 24 hours it will be clear and fit for use. E^.B, — Any other flavour can be given by adding other essential oils : such as oil of cinnamon, oil of roses, oil of cloves, oil of lemon, oil of anniseed, oil of wintergreen, &c. If it should hot be clear, add the white of eggs, or a little alum, alone, or a little car- bonate of soda or potassa dissolved in water; in from 10 days to 2 weeks it will be clear. If the quantity is too much or too little in the foregoing receipts, you can make any quantity by taking the ingredients proportionate to the quantity you wish to make. No. 262. How to make (Mer. After the applet are gathered from the trees, they are ground into what is called pomace, or pulp,* either by means of a-common pressing-stone, with a 600 MISCELLANEOUS VALUABLE RECEIPTS. 131 circular trough, or by a cider-mill, which is either driveu by hand or by horse power. When the pulp is thus reduced to a great degree of fineness, it is conveyed to the cider-press, where it is formed by pressure into a kind of cake, which is called the cheese. This is effected by placing clean sweet straw or hair-cloth between the layers of pomace or pulp, till there is a pile of 8 or 10 to 12 layers. This pile is then subjected to different degrees of pressure in succession, till all the must or juice is squeezed from the pomace. This juice, after being strained in a coarse hair sieve, is then put either into open vats or close casks, and the pressed pulp is either thrown away or made to yield a weak liquor, called washings, or, as we call it, water-cider. After the liquor has undergone the proper fer- mentation in these close vessels, which may be best effected in a temperature of from 40 to 60 degrees of Fahrenheit, and Avhich may be known by its appear- ing tolerably clear, and having a vinous sharpness upon the tongue, any further fermentation must be stopped by racking off the pure part into open vessels exposed for a day or two in a cool situation. After this, the liquor must again be put into casks, and kept, in a cool place during winter. The jjroper time for racking may always be best known by the brightness ©f the liquor, the discharge of the fixed air, and the appearance of a thick crust formed of fragments of the reduced pulp. The liquor should always be racked ofi" anew as often as a hissing noise is heard, or as it extinguishes a candle held to the bung-hole. 132 600 MISCELLANEOUS VALUABLE KECEIPTS. When a favourable vinous fermentation has been obtained, nothing more is required than to fill up the vessels every 2 or 3 weeks, to supply the waste by fermentation. In the beginning of March the liquor will be bright and pure, and fit for final racking, which should be done in fair weather. When the bottles are filled they should be set by uncorked till morning, when the corks must be driven in tightly, secured by wire or twine and mehed rosin, or any similar substance. No. 263. How to manage CMer. To fine and improve the flavour of 1 hogshead, take a gallon good French brandy, with J ounce cochineal, 1 pound alum, and 3 pounds rock-candy ; bruise them all well in a mortar, and infuse them in the brandy for a day or two ; then mix the whole with the cider, and stop it close for 5 or 6 months. After which, if fine, bottle it oft". Cider, when bottled in hot weather, should be left a day or two uncorked, that it may get fiat ; but if too fiat in the cask, and soon wanted for use, put into each bottle a small lump or two of rock-candy, 4 or 5 raisins of the sun, or a small piece of raw beef; any of which will much improve the liquor, and make it brisker. Cider should be well corked and waxed, and packed upright in a cool place. A few bottles may be kept in a warmer place, to ripen and be ready for use. 600 MISCELLANEOUS VALUABLE KECEIPTS. 133 No. 264. To make cheap Cider from Maisins. Take 14 pounds raisins, with the stalks ; wash them out in four or five waters, till the wate: remains clear; then put them into a clean cask with the head out, and put 6 gallons of good water upon them ; after which cover it well up, and let it stand 10 days. Then rack it off into another clear, cask, which has a brass cock in it, and in 4 or 6 days' time it will be fit for bottling. When it has been in the bottles 7 or 8 days, it will be fit for use. A little colouring should be added when putting into the cask the second time. The raisins may afterwards be used for vinegar. No. 265. Observations on Cider. From the great diversity of soil and climate in the United States of America, and the almost endless variety of its apples, it follows that much diversity of taste and flavour will necessarily be found in the cider that is made from them. To make good cider, the following general, but important, rules should be attended to. They de- mand a little more trouble than the ordinary mode of collecting and mashing apples of all sorts, rotten and sound, sweet and sour, dirty and clean, from the tree and the soil, and the rest of the slovenly process usually employed ; but in return they produce you a wholesome, high-flavoured, sound, and palatable .iquor, that always commands an adequate price, 12 184 600 MISCELLANEOUS VALUABLE RECEIPTS. instead of a solution of "villanous compounds," in a poisonous and acid wash, that no man in his senses will drink. The finest cider was made of an equal portion of ripe, sound pippin and crab apples, pared, cored, and pressed, etc., with the utmost nicety. It was equal in flavour to any champagne that ever was made. No. 266. General Bulesfor making Cider. 1. Always choose perfectly ripe and sound apples. 2. Pick the apples by hand. An active boy, with a bag slung over his shoulders, will soon clear a tree. Apples that have lain any time on the soil contract an earthy taste, which will always be found in the cider. 3. After sweating, and before being ground, wipe them dry, and if any of them are found bruised or rotten, put them in a heap by themselves, for an inferior cider to make vinegar. 4. Always use hair cloth, instead of straw, to place between the layers of pomace. The straw when heated gives a dis- agreeable taste to the cider. 5. As the cider runs from the press, let it pass through a hair sieve into a large open vessel, that will hold as much juice as can be expressed in one day. In a day, and some- times less, the pomace will rise to the top, and in a short time grow very thick; when little white bubbles break through it, draw off the liquor by a spigot, placed about three inches from the bottom, so that the lees may be left quietly behind. 6. The cider must be drawn off into very clean casks, and closely watched. The moment the white bubbles before mentioned are perceived rising at the bung-hole, 600 MISCELLANEOUS VALUABLE RECEIPTS. 135 rack it again. When the fermentation is com- pletely at an end, fill up the cask with cider in all respects like that already contained in it, and bung it up tight ; previous to which a tumblerful of sweet oil may be poured into the bung-hole. Sound, well- made cider, that has been produced as described, and without any foreign mixtures, excepting always that of good cognac brandy, (which, added to it in tne proportion of 1 gallon to every 30, greatly im- proves it,) is a pleasant, cooling drink, and useful beverage. Cider prepared as above is generally used to imi- tate the different kinds of wine. No. 267. Another Mule for making good Cider. In grinding the apples, reduce the whole fruit to a uniform pomace. Allow the pulp to remain from 2 to 6 or 8 days ; if warm weather, for a shorter time, and if cold, a longer time, according to the state of the weather, stirring it every day, until put to the press. K there should be any wanting of the sac- charine matter, add sugar before fermentation takes place, and after fermentation add spirits of wine. After the liquor has remained a few days, (after its having been strained through a sieve,) taking off the scum as it rises, then draw it off into casks, and place in a cool cellar ; or let it be, a short time after the pressing, placed in a cool place, put into strong, light casks, and after the pomace has all overflown, drive the bung close, and bore with a gimlet a hole through the bung, and put in a spile to draw, whou the cask appears to be in danger of bursting. 186 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 268. How to keep common Qider good for years. Take the cider when you think it will suit your taste, put it into a kettle, and boil it very little. Make a bag and put into it \ pound of hops, then put the bag with hops into the kettle with the cider, and tie it fast to the handle so that the bag with hops will not touch the bottom of the kettle ; scum off the cider whiie you have it on the fire, and after it has boiled a short time take it off the fire, and let it cool down lukewarm; put it into a good sweet barrel, and add 1 pint good fresh brandy, bung it up, and it will keep the sams as you put it into your barrel for years. No. 269. Another vjay to keep Cider. Take cider after it is taken from the press, or when it suits your taste, and put it into a good, strong, tight, sweet barrel, and add 3 gallons apple whiskey, and 6 cents' worth mustard-seed, and bung it up tight, and let it ferment in the barrel ; bore a gimlet-hole through the bung, and put a spile into it, so that you can let some of the gas out, to prevent the cask from bursting. When the fermentation is subsided, draw it off clear, and clean out your barrel, and put the cider in again, and bung it up close. !N".B. — This cider will also be good to imitate all Kinds of wines ; that is, if the cider is clear. 600 MISCELLANEOUS VALUABLE RECEIPTS. 137 No. 270. How to put up a simple Stand for Eectifying Raw Whiskey. Purifying spirituous liquors consists iu passing the liquor through prepared charcoal, sand, or gravel, or fine-broken brick, (washed very clean,) flannel, blanket, and charcoal, particularly prepared for this purpose. Take a good, common, tight barrel for a stand, and bore one of the heads full of \ inch holes, J inch apart, so that it appears like a sieve, or riddle ; when this is done, take the perforated bottom out, and sink down into the barrel within 2 inches of the lower bottom ; first nail 3 or 4 strips of wood, 2 inches thick, to answer for legs, (so that there will be an empty space of 2 inches between the two bottoms,) to rest the second bottom on, between which you will have to bore a hole through the side, to put in a brass or wooden spigot, between the empty space of the two bottoms, to draw out the rectified liq.uor, which, if the rectifier is good, should not run out faster than the thickness of a middle- sized knitting-needle, or still less; and after you have the perforated bottom at itsi proper place, put a layer of flannel or blanket over this bottom, so that it will come all round up the sides a little ; now take some fine, clean sand, and put from 4 to 6 inches on the flannel or blanket ; now put another layer of flannel on the sand, and on the top of this put from 12 to 15 inches of the prepared charcoal, and on the top of this put another layer of blanket or flannel ; on the top of this flannel lay 4 or 6 bricks, to keep the flannel down, or else if you pour in your 12* 138 600 MISCELLANEOUS VALtTABLE RECEIPTS. liquor it would rise on the top of the liquor ; now your stand is ready to receive the liquor you wish to purify. This stand is capable to rectify 10 barrels of strong whiskey, when the coal will be Avorn out ; and when the coals are worn out, renew them, the , same as before. Observe, there will b6 left a great' deal of strength in the coal after it stops running; to get that strength out, pour water on and let water through, until no strength of the liquor remains in it. To ascertain this, a hydrometer is indispensably necessary to try the liquor ; by this mode you can find how many degrees of spirits you have in the water. These spirits can be used for liquor that is over proof, to bring it down to proof. You may put up as many stands as you wish, of the same size, or make them as large as you please. Some rectifiers put up two, one above the other, and let the whiskey through them both ; and if you want your spirits very fine, you can let it run through 3 or 4 times; the oftener, the finer your spirits gets. Keep your rectifier always in use, or the coal will become mouldy and unfit for use. The charcoal ought to be prepared from sugar maple wood. Some rectifiers use raw cotton, or straw, instead of flannel, and put between the sand and charcoal, malt, or lime, according to fancy. Recapitulation of Directions in putting up a Itectifyiiu) Stand. 1. Take a good, tight barrel, or any other good cask. 600 MISCELLANKOUS VALUABLE RECEIPTS. 139 2. Bore holes through one of the heads, as described. 3. Take out the head and sink it down within 2 inches of the bottom. 4. Cover with a lajer of flannel this perforated bottom. 5. Put 4 to 6 inches washed sand on the top of the flannel. 6. Put another layer of flannel on the top of the sand. 7. Put 12 or 15 inches of charcoal on the top of the flannel. 8. Put another layer of flannel on the coal. 9. Put 4 or 6 bricks on the flannel, to keep it from rising up to the top. 10. Keep the stand, after you have poured liquor on, well covered. The spirituous liquor which is rectified thus is called pure spirits or sweet liquors, and is flavoured for wines, brandies, spirits, rum, Monongahela whis- key, cordials, etc., and should be clear of all foreign matter. No. 271. Hoio to make Monongahela Whiskey. No. 1. Take 36 gallons pure spirits, and add \ pound young hyson tea, 6 pounds dried peaches, baked brown, not burned, 4 pounds loaf sugar, 4 ounces cloves, 4 ounces cinnamon. Mix them all together, and stir them well for 3 or 4 days, and in a few weeks it will be good. N.B. — ^You can put double or triple the quantity 140 600 MISCELLANEOUS VALUABLE EECEIPTS. of flavouring in, and then take 3, 4, 5, or 6 gallons of it and pour it into a barrel of pure rectified whis- key, and add 2 pounds loaf sugar to each barrel. The longer your flavouring will lie, the better. No. 271i. Another way to make Monongahela Whiskey. No. 2. Take 30 gallons pure rectified whiskey; add 12 ounces burned barley, ground or bruised, 6 drachms Bweet spirits of nitre, 4 pounds dried peaches, 4 pounds ISTew Orleans sugar, 3 ounces allspice, 2 ounces cinnamon; mix them all together, and let stand from 6 to 12 days, and stir them every day. Draw ofi^. No. 272. How to make Wheat Whiskey. Take 30 gallons pure rectified whiskey, proof; add 1 ounce spirits nitre dulc, J ounce tincture of rhatany, 1 pint simple syrup, 4|- gallons pure wheat whiskey, 2 ounces tincture of cinnamon; mix them all together, and colour it with sugar-colouring if you wish. No. 273. How to make good Apple Whiskey. Take 30 gallons pure rectified whiskey, from 5 to 10 degrees above proof; add 4i gallons pure apple whiskey, IJ pints simple syrup, 2 good pineapples, (the juice of them only.) Mix thoroughly, and let stand for 2 weeks. Then ready for use. 600 MISCELLANEOUS VALUABLE RECEIPTS. 141 No. 274. How to imitate Old Bourbon Whiskey. Take 30 gallons pure rectified whiskey, 6 gallons pure Bourbon whiskey, 3 half-pints simple syrup, IJ ounces sweet spirits of nitre; mix them all to- gether, and colour with sugar-colouring. No. 275. Sow to imitate Irish Whiskey. Take 30 gallons pure rectified whiskey, proof, 6 gallons pure Irish whiskey, 6 drachms acetic acid, 1 drachm acetic ether, 75 drops kreosote cut in 3 half- pints alcohol, 3 half-pints simple syrup, and manage as before. No. 276. How to imitate Scotch Whiskey. Take 30 gallons pure proof rectified whiskey, 6 gallons pure Scotch whiskey, IJ ounces acetic acid, 3 pints simple syrup; mix, and add 45 drops kreosote cut in 1 pint alcohol ; let stand a few days, when it will be ready for use ; stir it well. No. 277. How to imitate Holland Gin. No. 1. Take 30 gallons pure spirits, add 2 gallons pure imported Holland gin highly flavoured, 4 ounces sweet spirits of nitre, 1 ounce pure oil of juniper, 2 drachms oil of caraway. Cut the oil of juniper and oil of caraway in 1 pint» alcohol, and mix all together, when it will be ready for use. The older, the better. 142 600 MISCELLANEOUS VALUABLE RECEIPT*. No. 278. Another imitation of Holland Gin. No. 2. Take 30 gallons pure rectified whiskey, 1 gallon pure imported Holland gin, 1 ounce pure oil of juniper, 2 drachms oil of caraway, (cut the oil of juniper and caraway in 1 pint alcohol,) 1 ounce sal-ammoniac. Mix them all together, and in a short time it will be good for use. No. 279. Holland Gin. No. 3. Take 30 gallons pure rectified whiskey, 4 gallons pure Holland gin, 1 ounce oil of juniper cut in alcohol, 1 pound coriander-seed. Mix them all together, let it stand, and stir it well for 3 or 4 days ; then draw ofl' and strain. No. 280. Holland Gin. No. 4. Take 10 gallons pure rectified whiskey, IJ gallons pure Holland gin, 1 drachm oil of juniper cut in alcohol, ^ drachm fennel-seed, J drachm caraway-seed. Infuse the fennel and caraway seed in 2 quarts rectified whiskey for 8 or 10 days, then mix. No. 281, Holland Gin. No. 5. Take 5 gallons pure spirits, aw3 add 1 gallon pure imported Holland gin. Good. 600 MISCELLANEOUS VALUABLE RECEIPTS. 143 No. 282. How to make Country Gin. Take 32 gallons pure rectified whiskey. Infuse 4 pounds juniper-berries in 4 gallons of the pure rectified whiskey for 8 or 10 days ; separate the juice from the berries, and add it to the rest of your liquor. K.B. — The pure rectified whiskey, or pure spirits, ought to be from 3 to 5 degrees above proof, for good gin. No. 283. How to imitate Jamaica Rum. No. 1. Take 28 gallons pure spirits, 3 gallons pure Ja- maica rum, 3 ounces sweet spirits of nitre, 1 ounce tincture of kino. Mix them all together. No. 284. Jamaica Rum. No. 2. Take 32 gallons pure spirits. Then boil in 2 gal- lons of pure spirits 4 pounds foreign locks, 4 pounds bitter orange-peel, 4 ounces anise-seed, until the flavoui is drawn out, and strain it while hot; add it to the rest of your liquor. No. 285. How to make Tincture of Kino. Take If ounces powdered kino, and macerate it in 1 pint alcohol for 2 weeks ; then filter it through paper. 144 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 286. How to make Jamaica Spirits. Take 30 gallons pure rectified whiskey, 6 gallons pure Jamaica rum, 1 ounce tincture of kino, IJ pints syrup, If ounces butyric- acid cut in 2 quarts alcohol. Mix well, and colour. No. 287. New England Bum, No. 1. Take 28 gallons pure spirits, 2 gallons St. Croix rum, 4 ounces sweet spirits of nitre, 1 ounce sal-ammo niac, 50 drops nitric acid. Mix all together. . No. 288. Another Bum. No. 2. Take 29 gallons pure spirits, 1 gallon rum, 2 ounces sweet spirits of nitre, 3 ounces tinture of argol, 2 ounces spirits of hartshorn ; mix well. No. 289. Stj Croix Bum. No. 1. Take 32 gallons pure spirits, and boil 6 pounds liquorice-sticks, 2 pounds winter-bark, \ pound anise- seed, until the flavour is drawn out ; strain it while hot, and add it to your pure spirits ; bung it tight, and in 3 days it will be good. No. 290. Another St. Croix Bum. No. 2. Take 5 gallons pure spirits, Ij gallons St. Croix 600 MISCELLANEOUS VALUABLE RECEIPTS. 145 rum, J pint syrup, ^ ounce tincture of catechu, | ounce butyric acid ; cut, mix, and let stand 5 days. Colour with sugar-colouring. No. 291. J3ow to make Tineiure of Catechu. Take 3 ounces catechu, and macerate it in 1 quart diluted alcohol for 2 weeks, and filter through paper or strain through cloth. No. 292. Another Jamaica Hum, No. 3. Take 32 gallons pure spirits ; add 5 gallons pure imported Jamaica rum from the custom-house. No. 293. Cognac Brandy. No. 1. Take 31 gallons pure spirits, 4 pounds peach-pits, 1 pound winter-bark, 4 pounds bitter orange-peel; steep the peach-pits, winter-bark, and the orange- peel in a few gallons of pure spirits, until the flavour is drawn out; then pour it ofi^, and put it into your pure spirits, and add as much pure imported cognac brandy as you wish. No. 294. Another Cognac Brandy. No. 2. Take 31 gallons rectified whiskey ; set the barrel on the head. Then take of .this whiskey 2 gallons, and boil 4 pounds peach-pits, 1 pound winter- 2C 146 600 MISCELLANEOUS VALUABLE EECEIPTS. bark, and 4 pounds bitter orange-peel, the whole broken together until the flavour is drawn out, and while hot strain it into pther liquor, ai^ stop tight 2 hours. Then add | pound sweet oil cut up clear in alcohol, and pour it into your barrel, and draw and pour back until well mixed, and in 3 days it will be fit for use. Colour. No. 295. Another Cognac Brandy. No. 3. Take 35 gallons pure rectified whiskey, from 10 to 15 degrees above proof, and add 7j gallons pure cognac brandy, 1| drachms cognac-oil cut in alcohol, 1\ ounce cenanthic acid, 1^ ounce acetic acid, 2 J ounces tincture of kino, 3 half-pints syrup, and mix it thoroughly, and colour it to your fancy. No. 296. Another Cognac Brandy. No. 4, Take 5 gallons pure sweet liquor, I gallon pure cognac brandy imported, 2^ pounds bruised raisins, J ounce acetic acid, 2 pounds loaf sugar, 1 ounce tincture of catechu, and mix. Manage as before. No. 297. Imitation of French Brandy. No. 1. Take 32 gallons pure spirits. Then take \ gal^ Ion dried peaches baked brown, (not burned,) beat them to powder, and put them to your pure spirits in the barrel. Then take | pound crude or red tartar, 600 MISCELLANEOUS VALUABLE RECEIPTS. 147 boil it in 4 gallons water until it is reduced to 2 gallons, then strain the liquor through a fine cloth, and when eold put them into the cask and stir them well together; then add to it 8 gallons pure French brandy, fourth proof, allowing the pure spirits to bo first proof; or cider brandy is the best. The above will make 42 gallons of first-rate French brandy in 6 months, and scarcely distinguishable from French brandy by the best of judges. No. 298. Another imitation of French Brandy. No. 2. Take 30 gallons pure spirits, 10 to 15 degrees above proof; then take some of the pure spirits and mix with it 3 ounces tincture of japonica and 9 ounces Bweet spirits of nitre, and, when this is well incor- porated, pour it into the barrel with your spirits. Mix it thoroughly. (Ready.) The older, the better. No. 299. How to prepare Tincture Japonica. Take of the best saflron, and dissolve, 1 ounce; mace, bruised, 1 ounce ; infuse them into a pint of brandy till the whole tincture of the saffron is ex- tracted, which will be in 7 or 8 days: then strain it through a linen cloth, and to the strained liquor add 2 ounces tartar japonica powdered fine; let it infuse till the,tincture is wholly impregnated. No. 300. Hoehelle Brandy. No. 1. Take 30 gallons pure rectified whiskey, 5 degrees above proof, 3 gallons pure Eochelle brandy, 6 148 600 MISCELLANEOUS VALUABLE RECEIPTS. pounds raisins, 6 ounces tincture of kino,- 1 pound loaf sugar, 1 ounce acetic ether; mix, and colour. No. 301. Cognac Brandy. No. 5. Take 30 gallons pure sweet liquor, 3 ounces acetic ether, 3 ounces acetic acid, 5 ounces tincture of kino, 7J pounds raisins, 3 pints simple syrup ; mix, and let it stand 2 weeks, then draw it off clear. No. 302. BocJielle Brandy. No. 2. Take 30 gallons pure rectified whiskey, 7|- gallons pure imported Rochelle brandy, 2J drachms oil of cognac, 2 ounces cenanthic acid, 1^ ounces acetic ether, f ounce acetic acid, 6 ounces tincture of kino; mix, and colour with sugar-colouring. No. 303. Bordeaux Brandy. Take 30 gallons, sweet liquor, 15 degrees above proof, 7J gallons pure Bordeaux brandy, f ounce oil of cognac, 2 ounces cenanthic acid, 4f ounces acetic ether, 3 ounces tincture of kino, 1\ quarts simple syrup. Mix and colour. No. 304. Cherry Brandy. No. 1. Take 10 gallons pure rectified whiskey, proof, 2 gallons water, 9 pounds sugar, \ pound bruised bit- ter almonds, ^ ounce tincture of cardamom-seed, J 600 MISCELLANEOUS VALUABLE RECEIPTS. 149 ounce tartaric acid, 1 drachm orange-flower-water. Let it stand 20 days, draw off, and colour dark. No. 305. Common Brandy. Take 28 gallons rectified whiskey, add 3 gallons brandy, 1 ounce spirits of nitre dulc, 1 ounce tinc- ture of kino : mix, and let stand 24 hours. Good. No. 306. Domestic Brandy. , Take 28 gallons rectified whiskey, pure, 2 gallons fourth-proof brandy, high-flavoured, 4 ounces tincture of kino, 2 ounces sweet spirits of nitre, 100 drops nitric acid, and a few pounds burnt raisins ; mix all together, and let it stand a few weeks, and draw off. (Eeady for use.) No. 307. French Brandy. No. 3. Take 35 gallons pure spirits, 15 degrees above proof, 1 pound stone-lime, ^ pound pulverized alum, 3 ounces sweet spirits of nitre, 2 pounds liquorice- sticks, 1 pound winter-bark. Put them all into your cask together, stir, and mix them well; let th^m stand 24 hours, then draw it off; take good care that you draw it ofl' very clear. Put into a clean bar- rel. Then add 6 gallons fourth-proof French brandy, 2 pounds burnt raisins, IJ ounces mace, 1 ounce nut- meg, 1 quart peach-pits, 2 quarts red-oak sawdust : it will be good in a few days, but the older the better. 13* 150 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 308. ' ' Another French Brandy. No. 4. Take 10 gallons pure spirits, | pint tincture of bitter almonds, 2J gallons good brandy ; mix, and colour witb, sugar-colouring. No. 309. Another Brandy. No. 5. Take 29 gallons pure spirits, 1 gallon pure brandy, 2 ounces sweet spirits of nitre, 4 ounces tincture of kino, 100 drops nitric acid. Mix. No. 310. Peach Brandy. Take 20 gallons pure rectified whiskey, 6 gallons good peach brandy, 4 pounds loaf sugar, J drachm oil of bitter almonds cut in alcohol, J pint orange- flower-water ; mix, colour, and let stand 6 or 8 days, and it is ready. No. 311. Blackberry Brandy. No. 1 Take 10 gallons pure proof rectified whiskey, 2J gallons raspberry brandy, 2 gallons water, 5 pounds sugar, ^ ounce tincture of cinnamon, ^ ounce tinc- ture of cardamom ; colour, and let stand 10 days ; draw ofl^, and it is fit for use. No. 312. Another Cherry Brandy. No. 2. Take sweet black cherries J bushel, put them in a clean barrel, pour on them good rectified whiskey to 600 MISCELLANEOUS VALUABLE RECEIPTS. 151 cover them well, then let it lie until you get good cider, which you have to boil and skim off clean ; then fill up the barrel which contains the cherries and whiskey with the cider, and let it lie, and iu a few months it will be good. No. 313. Baspherry Brandy. Take 10 gallons pure spirits, proof, 13 quarts rasp- berries, 2 gallons water, 6 pounds loaf sugar, J ounce, unground cloves, \ ounce cinnamon; mix, and let stand 25 days ; draw off, and fine if necessary. No. 314. Another Cherry Brandy. No. 3. Take 10 gallons pure rectified whiskey, 18 quarts wild cherries, bruised ; let stand 8 days ; strain it, and add 6 pounds loaf sugar, and 2 gallons water. No. 315. Rose Brandy. Take 10 gallons pure sweet liquor, 2J gallons water, 10 pounds sugar, 15 drops oil of roses cut in alcohol, 2 drachms tartaric acid ; colour, and let stand a few days, when it Will be good. No. 316. ' Blackberry Brandy. No. 2. Take 10 gallons rectified whiskey, 12 quarts black- berries, 4 gallons soft water, 6 pounds loaf sugar, 2 152 600 MISCELLANEOUS VALUABLE EECEIPTS. drachmsungroundcloves, J ounce cinnamon, bruised, mix, and let stand 2 or 3 weeks ; draw oiF, strain, and fine if necessary. No. 317. Hochelle Brandy. No. 3. Take 15 gallons pure spirits, 9 pounds' bruised raisins, 3 ounces acetic ether, IJ ounces acetic acid, 3 ounces ground cinnamon, 3 pounds loaf sugar, 3 ounces tincture of kino, 3 ounces tincture of catechu ; mix, and manage as the last. Colour. No. 318. Lavender Brandy. Take 5 gallons pure spirits, proof, ^ drachm oil of lavender dissolved in alcohol for 10 or 12 hours, then add it to your pure spirits ; also add IJ gallons soft water, 2 drachms tincture of cinnamon, 1 quart simple syrup. Colour with sugar-colouring. No. 319. Ginger Brandy. Take 10 gallons pure sweet liquor, add J ounce tincture of cardamom-seed; then take J pound ground ginger-root, infuse in 1 quart alcohol for 6 or 8 days ; filter, and add to your liquor ; mix thoroughly. Then add 2J gallons soft water, and 2 quarts simple syrup. No. 320. Sow to make Tincture of (Xnnamon. Take 4J ounces ground cinnamon, alcohol, diluted, 3 pints.: infuse for 2 weeks. Ileady.) 600 MISCELLANEOUS VALUABLE RECEIPTS. 153 No. 321. How to make IXncture of Gardamom-Seed. Take 2 ounces cardamom-seed, bruised, and 1 pint alcohol, diluted ; macerate it for 2 weeks, and filter. No. 322. Sow to make Tincture of ttkatany. Take 6 ounces rhatany, 1 quart diluted alcohol: macerate for 2 weeks, and filter. No. 323. How to make Tincture of Allspice. Take 4 ounces allspice, 2 quarts alcohol, and iu- fuse for 2 weeks ; filter. No. 324. How to make Tincture of Saffron. Take 1 ounce saffron, 1 pint rectified whiskey, pure first-proof, and infuse for 2 weeks ; filter. No. 325. How to make Tincture of Med Sanders. Take J pound ground red sanders, 1 quart alcohol; macerate for 2 weeks ; express and filter. No. 326. How to make Tincture of Cloves. Take 2 ounces ground cloves, infuse it in alcohol for 2 weeks, and filter. 154 600 MISnELtANEOUS VALUABLE RECEIPTS. No. 327. How to imitate Port Wine. No. 1. Take 6 gallons good prepared cider, IJ gallons good imported Port wine, IJ gallons juice of elder- berries, 3 quarts good brandy, IJ ounces cochineal. This will produce 9J gallons. Now pulverize the cochineal very fine, put it with the brandy into a stone jug, let it remain at least 2 weeks, shake it every day, and at the end of 2 weeks have your cider readj' ; put 6 gallons of the cider into a 10- gallon cask, add to this the elder-juice and Port wine and the brandy and cochineal ; take the re- maining 5 gallons of cider, with part of which clean out your jug that contained the brandy, and pour the whole into your cask, bung it tight, and in 6 weeks it will be ready for use. No. 328. Another Imitation of Port Wine. No. 2. Take 10 gallons prepared cider, 2 gallons good pure imported Port wine, 3 quarts good sweet liquor, 2 quarts good brandy, 1 pound bruised raisins, 1 ounce tincture of kino, J ounce extract of rhatany, 1 pint simple syrup. Colour, if necessary, with tinc- ture of red sandera ; let it stand 2 weeks ; rack and fine until perfectly clear and transparent; keep cool. No. 329. Mow to imitate Madeira Wine. No. 1. Take of white Havana sugar 30 pounds, water 10 gallons, white tartar 6 ounces ; boil the whole half 600 MISCELLAKEOUS VALUABLE RECEIPTS. 155 an hour, and skim it well ; let it stand until cool ; then add 8 gallons strong beer-wort from the vat while working ; stir it well together, and let it stand until next day; then put it, into a sweet cask; then add to it 6 pounds bruised raisins, 1 quart French brandy, J pound brown rock-candy, 2 ounces isin- glass. After the wine is put into the cask, put a piece of muslin over the bung-hole ; and when it has done working, which will be in about 6 weeks, then add 2 green citrons ; let them remain until the wine is bottled; it will be ready for bottling in about 6 months. No. 330. Another Imitation of Madeira Wine. No. 2. Take 10 gallons prepared cider, IJ gallons pure imported Madeira wine, 3 quarts sweet liquor, 1 ounce tartaric acid, \ drachm oil of bitter almonds cut in alcohol, 2 pounds bruised raisins, 2 quarts brandy ; let stand 10 days ; then rack and fine until clear. No. 331. How to imitate Lisbon Wine. Take 10 gallons prepared cider, 2| gallons pure imported Lisbon wine, 2^ pounds grapes in cluster, J ounce tincture of rhatany, J ounce tincture of kino, 1 gallon sweet liquor, 1^ pounds loaf sugar; let stand 10 days, and manage as before. No. 332. How to imitate Malaga Wine. Take 10 gallons good cider, 2 gallons imported 156 600 MISCELLANEOUS VALUABLE EECEIPTS. Malaga wine, 1 ounce cream of tartar, 2 pounds raisins, 1 pint good brandy, J ounce tincture of kino, 1 pint syrup. Colour with sugar-colouring, and manage as before. No. 333. How to imitate Qlaret Wine. Take 5 gallons cider prepared, 3 quarts good im ported claret wine, 24 drachms cream of tartai, J drachm citric acid, J pound raisins, 1 gill honey, J ounce tincture of red sanders, 1 quart water. Manage as before. No. 334. How to imitate Sherry Wine. Take 12 gallons prepared cider, 9 quarts imported pure sherry wine, 6 quarts native wine, f drachm oil of bitter almonds dissolved in alcohol, 9.. pints rectified whiskey, IJ pounds loaf sugar, IJ ounces tincture of saffron. Mix, and manage as before. No. 335. How to imitate Teneriffe Wine. Take 10 gallons cider, 2J gallons pure imported Teneriffe wine, 3 quarts sweet liquor, 2 drachms citric acid, ^ pint simple syrup. Mix, and let stand for 6 or 8 days, then draw off. No. 336. How Backing Wine is performed. This is an operation highly requisite to the keep- 600 MISCELLANEOUS VALUABLE RECEIPTS. 157 ing of -wine good, — to its purification, strength, colour, brilliancy, richness, and flavour, — and is per- formed by drawing off the wine and leaving the sediment in the cask. A siphon should be used ; but, if not, the cask should be tapped 2 or 3 days previously. It may be racked oS into another cask again, after it has been well cleaned; and, if re- quisite, the cask may be slightly fumigated, imme- diately before the wine is returned into it. If the wine, on being tasted, is found weak, a little spirits to be given to it, the cask filled up, and bunged tight. The racking off ought to be performed in temperate weather; and, as soon as the wines appear clear, a second racking will make them per- fectly brilliant ; and, if so, they will want no fining. No. 337. Mow to fine or clear Wine. One of the best finings is as follows: Take 1 pound fresh marshmallow-roots, washed clean, and cut into small pieces ; macerate them in 2 quarts of soft water for 24 hours, then gently boil the liquor down to 3 half-pints, strain it, and, when cold, mix with ^ ounce pipe-clay or chalk in powder; then pour the mucilage into the cask, and stir up the wine, so as not to disturb the sediment or lees, and leave the vent-peg out for some days after. Or, take boiled rice, 2 tablespoonfuls, the white of 1 new egg, and ^ ounce burnt alum in powder. Mix with a pint or more of the wine, then pour the mucilage into the cask, and stir the wine with a stout stick, but not to agitate the sediment or lees. Or, dissolve, in a gentle heat, J ounce isinglass ia u 158 600 MISCELLANEOUS VALUABLE KECEIPTS. a pint or more of the wine; then mi:^ with it ) ounce chalk in powder. "When the two are well incorporated, pour it into the cask, and stir the wine, so as not to disturb the sediment or lees. As soon as the wines are clear and bright, after being fined down, they ought to be' racked into a sweet and clean cask,— the cask to be filled up and bunged tight. No. 338. Sow the Bottling of Wine is performed. Fine clear weather is best for bottling all sorts of wines ; and much cleanliness is required. The first consideration in bottling wines is to examine and see if the wines are in a proper state. The wines should be fine and brilliant, or they will never brighten after. "White wines, before being bottled, must go thtough the process of fining. For 1 hogs- head, (or any quantity in proportion, more or less,) take 2 ounces isinglass, and dissolve it in 1 quart water, and mix with 2 quarts of the wine. Eed wines are fined by beating to a froth the white of 7 eggs, and mixing them with 3 times the bulk of water ; then, adding 2 quarts of the wine, mix well, and pour it into 1 barrel of your wine. The bottles must be all sound, clean, and diy, with plenty of good, sound corks. The cork is to be put in with the hand, and driven well in with a flat wooden mallet, the weight of which ought to be 1\ pounds, but, however, not to exceed 1^ pounds ; for, if the mallet be too light or too heavy, it will not drive the cork in properly, and may break the bottle. The corks must bo com- 600 MISCELLANEOUS VALUABLE RECEIPTS. 159 pletely fill up the neck of each bottle as to render them air-tight, but leave a space of an inch between the wine and the cork. When all the wine is bottled, it is to be stored in a cool cellar, and on no account on the bottles' bottoms, but on their sides, and in sawdust. No. 339. How to make Currant Wine. To every quart of currant-juice, add 8 pounds sugar and 3 quarts water. Put all together into your cask, (be careful to take such a cask that you can fill up to the bung-hole. Should it not quite fill up your cask, add a little water until it is full.) When your cask is full, leave the bung out, and lay thin gauze or bobinet over the bung-hole, to keep the flies out; let it ferment until it stops. After fermentation, draw it ofij and clean out your cask very clean ; return the liquor, bung your cask up tight, and it will be fit for use in 3 or 4 months. If you wish, you can add 1 quart brandy to every 10 gallons before you bung it up tight. N.B. — The following wines can all be made on the above principle : Morelle jerries, sour jerries, blackberries, elderberries, raspberries, strawberries, and grap2 of every kind. No. 340. How to make Cider Wine. Take 25 gallons good cider, add 1 gallon good French brandy,. 4 gallons good wine, J pound crude tartar, 1 pint new milk. 160 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 341. How to make Cypress Wine. To 10 gallons soft water, add 5 quarts juice of elderberries. The berries are to be slightly pressed : each quart of the liquid will contain 6 ounces juice : and to the whole quantity add 2 ounces ginger and 1 ounce cloves. Boil the whole for an hour. Skim the liquid, and pour it into a vessel which should contain the whole, throwing in IJ pounds bruised grapes, which leave in the liquor until the wine is of a fine colour. No. 342. , How to make Apple Wine. To every gallon of cider, immediately as it comes from the press, add 2 pounds loaf sugar. Boil it as long as any scum arises, then strain it through a sieve, and let it cool ; add some good yeast, mix it well ; let it work in the tub 2 or 3 weeks, then skim off the head ; draw it off close and tun it ; let stand 1 year, then rack it off, and add 2 ounces isinglass to the barrel ; then add ^ pint spirit's of wine to every 8 gallons. No. 343. How to boil Sugar-Colouring. Take 3 or 4 pounds brown sugar, boil it well, and burn it so that it tastes very bitter; thin it with water while on the fire ; pour in very little at a time, and keep stirring all the time you are pouring water on it. If you pour too much in at a time, it will ex- plode, and may burn you badly. As soon as the 600 MISCELLANEOUS VALUABLE RECEIPTS. 161 Bugar commences to boil, you must commence stir- ring, and continue all the time, else it will boil over for you. Very much care is required to make good sugar-colouring. After you have thinned it down to its proper consistency, strain it while warm. No. 344. How to make Simple Syrup, Take 1 pint water to every 2 pounds loaf sugar ; dissolve it over the fire ; remove the scum that will arise ; as soon as it commences to boil, remove it from the fire ; and, while hot, strain it. No. 345. Sow to make Pure Spirits. Take 38 gallons rectified whiskey, as pure as you can rectify it, 5 degrees above proof, add 1 pound stone-lime, ^ pound sweet spirits of nitre, 1 pound alum. Put the lime, nitre, and alum into the whis- key; stir them well together, let stand 24 hours; then add 1 pound liquorice-stick, and \ pound winter- bark-; let them stand 36 hours, then draw it otF as pure as possible. No. 346. How to make Pure Spirits by Distillation. Prepare a work as a copper-still. Take good rec- tified whiskey, for every barrel add 1 bushel line- pulverized charcoal, 1 pound rock-salt, and 1 pound orris-root; put the whole together in the still with your liquor, and run it off by a slow fire. 2D 162 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 347. J£ow to make Yeast for Distillers, Brewers, with Hops. Take 6 quarts soft water, and 2 handfuls wheat or barlej'^ meal ; stir the latter in the water before the mixture is placed over the fire, where it must boil till two-thirds are evaporated. When this de- coction becomes cool, incorporate with it, by means of a whisk, 2 drachms salt of tartar, and 1 drachni cream of tartar, previously mixed. The whole should be kept in a warm place. For bread, it ought to be diluted with pui-e water, and passed through a sieve, before it is kneaded with the dough, in order to deprive it of its alkaline taste. No. 348. Another Yeast. Boil 1 pound' good flour, { pound brown sugar, and a little salt, in 2 gallons water for 1 hour; when" milk-warm, bottle it and cork it close: it will be fit for use in 24 hours. One pint of this yeast will make 18 pounds of bread. No. 349. ^010 to Tnake a Beer to wake Yeast. Take 9 gallons boiling water, and let it stand antil it is 170 degrees ; then add 1 peck malt, put it in by degrees ; then let it stand 3 hours until it is settled, then pour it ofl" and add J pound hops ; then boil down to half, which must be strained through a tin strainer, and squeeze the hops out well. This will make about 4 gallons juice, well 600 MISCELLANEOUS VALUABLE RECEIPTS. 168 squeezed out ; then let it stand until 90 degrees ; then put into this juice 1 quart good yeast ; let it stand and work for a few days until the foam will fall back ; put the beer into a stone jug, and it will be good for months. JN'.B. — This is very valuable for distillers and brewers. No. 350. How to make French Baspberry Vinegar. Take a sufficiency of the ripe raspberries, put them into a deep earthen pan, and mash them with a wooden beetle in a large linen bag, and squeeze and press out the liquor 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 jjtiice and the vinegar, and give them a boil in a preserving-kettle. "When it has boiled well, add gradually the sugar, and boil and skim it till the ecum 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 in- valids who are feverish. To use it, pour out half a tumbler of raspberry vinegar, and fill it up with ice or fresh cool spring-water. No. 351. How to make British Champagne. Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl, and to every gallon of fruit put a gallon of water ; let it stand 2 164 600 MISCELLANEOUS VALUABLE RECEIPTS, days, stirring it well; squeeze the mixture well witli the hands through a hop-sieve ; then measure the liquor, and to every gallon put 3| pounds loaf sugar ; mix it well in the tub, and let it stand 1 day; put a quart good brandy into the cask, and leave it open 5 or 6 weeks, taking off the scum as it rises ; then make it up, and let it stand 1 year in the barrel before it is bottled. The proportion of brandy to be used for this liquor is 1 pint to 7 gallons. FAREIERT. No. 352. To cure Wounds in Cattle. When horses, cattle, or any of our domestic animals are wounded, the treatment may be very simple, and much the same as with the human race. It is extremely improper to follow a practice that is common in many parts of the country among far- riers, cow-doctors, and even shepherds, — that of ap- plying to the wound, or putting into the sore part, common salt, powder of blue vitriol, or tar, or cloths dipped in spirits, as brandy, rum, &c., or turpentine, or any other stimulant arfjcles; for all such very much increase the pain, arid by irritating the sore may increase the inflammation even to the length of inducing mortification. Though the treatment may be varied according to circumstances, yet, in most cases, it may be sufficient to take notice of the following particulars : — It will be proper to wash away any foulness or dirt about the part, and to examine particularly its condition. 600 MISCELLANEOUS VALUABLE RECEIPTS. 165 No. 353. To stop the Bleeding. Should any large blood-vessel be cut, and dis- charging copiously, it will be right to stop it, by some lint or sponge, with moderate compression, or bandaging, at the same time, and not taking it off for 2 or 3 days. Should the pressure fail of effect, caustic applications, such as lunar-caustic, or even the actual cautery, the point of a thick wire sufficiently heated, may be tried ; or, if a surgeon be at hand, the vessel may be taken up by a crooked needle, with waxed thread, and then tied. No. 354. Adhesive Plaster and Sewing. When there is no danger of excessive bleeding, and a mere division of the parts, or a deep gash or cut, it will be right to adjust the parts, and keep them together by a strip of any common adhesive plaster ; or, when this will not do by itself, the lips of the wound, especially if it be a clean cut, may be closed by one or more stitches with a moderately coarse needle and thread, which, in each stitch, may be tied, and the ends left of a moderate length, so that they can be afterwards removed when the parts adhere. It is advisable to tie the threads, because sometimes the wounded part swells so much that it is difficult to get them cut and drawn out without giving pain and doing some mischief. 166 600 MISCELLANEOUS VALUABLE BECEIPTS. No. 355. Bandages. If the part will allow a roller or bandage to be used to keep the lips of it together, this may like- wise be employed ; for, by supporting the sides of the wound, it would lessen any pain which the stitches occasion. With this treatment tte wound heals often in a short time, or in a few days, rarely exceeding 5 or 6, and sooner in the young and healthy than in the old and relaxed, and sooner in the quiet and motionless than in the restless and active. Should the wound be large, and inflammation, with the discharge of mattery likely to take place, it may still be proper, by gentle means, to bring the divided parts near to each other, and to retain them in their natural situation by means of a bandage. This should not be made too tight, but merely to support the part. In this way, and by avoiding stimulant applications, the wound will heal more readily than otherwise, and the chance of any blemish following will be diminished. "Washes of spirits, brandy, and the like, "Friar's balsam," spirits of wine and camphor, turpentine, or any other irritating applications, are highly improper, and sometimes make a fresh clean wound (that would readily heal almost of itself) inflame and perhaps mortify, or become a bad sore. 600 MISCELLANEOUS VALUABLE RECEIPTS. 167 No. 356. Sores and Bruises. Over the whole sore, or where the part is bruised, or where there is a tendency to suppuration, a poul- tice should be applied and kept on by suitable band- ages. The poultice may be made of any kind of meal, fine bran, bruised linseed, or of mashed turnips, carrots, &c. The following has been found useful as a common poultice. " Fine bran, 1 quart ; pour on it a sufficient quantity of boiling water to make a thin paste ; to this add linseed-powder enough to give it a proper consistence." The poultice may be kept on for a week or 10 days, or even longer, if necessary, changing it once or twice a day; and cleau the wound when the poultice is removed, by washing it by means of a soft rag or linen cloth with water not more than blood-warm, (some sponges are too rough for this purpose ;) or, where the wound is deep, the water may be injected into it by a syringe, in order to clean it from the bottom. No. 357. Ointment. In the course of a few days, when the wound, by care and proper management with the poultices, begins to put on a healthy appearance, and seems to be clean and of a reddish colour, not black or bloody, then there may be applied an ointment made of tallow, linseed-oil, beeswax, and hog's lard, in such proportion as to make it of a consistence somewhat firmer than butter. The ointment should be spread on some soft clean tow ; and when applied 168 600 MISCELLANEOUS VALUABLE RECEIPTS. to the sore, it ought never to be tied hard upon it, (which is done too frequently, and very improperly,) but only fixed by a bandage of a proper length, (for a mere cord is often improper,) so close and se- curely as to keep it from slipping off. This appli- cation may be changed oiice a day ; or, when nearly well, and discharging but little, once in 2 days. No. 358. Green Ointment for Wounds. Put into a well-glazed earthen vessel 2 ounces beeswax ; . melt it over a clear fire, and add 2 ounces rosin ; when that is melted, put in J pound hog's lard; to this put 4 ounces turpentine; keep stirring it all the time with a clean stick or wooden spatula. Wheu all is well mixed, stir in 1 ounce finely-powdei'ed verdigris. Be careful that it does not boil over ; strain it through a coarse cloth, and preserve it in a gallipot. This ointment is very good for old and recent wounds, whether in flesh or hoof, — also galled backs, cracked heels, mallender, sallenders, bites, broken knees, &c. No. 359. Treatment, according to appearance of the part. When the wounded part begins to discharge a whitish, thick matter, and is observed to fill up, the general treatment and dressings to the sore, now mentioned, should be continued ; and, in the course of the cure, the animal, when free of fever, may be allowed better provision, and may take gentle exer- cise. If the animal be feeble from the loss of blood 600 MISCELLANEOUS VALUABLE KECEIPTS. 169 originally, or from the long continuance of a feverish state produced by the inflammation attending the wound, or from weakness arising from confinement, or connected with its constitution naturally, and if the wound appear to be in a stationary state, very pale and flabby on its edges, with a thin dis- charge, then better food may be given to it ; and, if still no change should be observed along with the better food, the wound may be treated somewhat difierently from what has been already advised. The ointment may be made more stimulant, by adding to it some rosin and less beeswax, — or, what would be more stimulant still, some common turpentine ; but it is only in very rare cases that oi. of turpentine can be reqiiisite. The efiects of an alteration iu the mode of trcutmout should be par- ticularly remarked, and stimulants should be laid aside, continued, or increased according as may be judged proper. Before changing the dressings ap- plied to the wound, or before rendering them more stimulant and active by using heating applications, the effect of closer bandaging may be tried ; for, sometimes, by keeping the parts a little more firmly together the cure is promoted. No. 360. Food and Begimm. In ease of severe wounds, attention should be paid to the condition of the animal in other re- spects. There beifig always in such cases a ten- dency to violent inflammation and fever that may end fatally, means should be employed to moderate 15 170 600 MISCELLANEOUS VALUABLE RECEIPTS. both. The apartment should be cool and airy, and so quiet that the animal should not be disturbed ; the drink should not be warm, but rather cold, and given freely, though not in too large quantities at a time ; the food should be sparingly given, and of a poorer quality than usual, and should be rather succulent and laxative than dry or apt to produce costiveness. Bleeding may be employed, either generally from a vein, or in some cases, when it can be done, by cupping from the hurt part, as in the case of a bruise, (though this last will seldom be requisite,) if found convenient ; and it may be done more than once or twice, as may seem proper. Laxative medicines also ought j;o be given and re- peated as there may be occasion. No. 361. Abscess, These are swellings containing matter, that make their appearance in different parts of the body. The remedies are, first, to bleed, then to wash the swollen part with a quart of vinegar, in which are dissolved 2 ounces sal-ammoniac, and J ounce sugar of lead. If the swelling does not abate in 2 or 3 days, apply the suppurating poultice. "When the tumour becomes soft and points, open it with a lancet, and let out the matter. Then dress it with basilicon ointment. No. 362. Anbury or Wart. Tie a strong silk, ,or 2 or 3 horse-hairs, round the 600 MISCBLLANEOUS VALUABLE RECEIPTS. 171 neck of the wart, tightening it gradually till it falla away. Then dip a piece of tow in alum-water and bind it on the spot for a whole day. Heal the sore with the green ointment. No. 363. The Staggers. Bleed the animal copiously, (the disease is a true apoplexy,) 2J quarts at once ; then give him \ pint linseed-oil, the same of castor-oil, 40 grains calomel, 60 grains jalap, and 2 ounces tincture of aloes. Give him twice a day warm hran mashes. No. 364. For Loss of Appetite. Take 1 quart blood from the neck, and give him a purging ball, made as follows: aloes, 1 ounce; jalap, 1 drachm ; rhubarb, 1 drachm ; make into a ball with castor-oil and | drachm ginger. No. 365. Inflamed Bladder. Make the animal drink largely of flaxseed tea, barley or rice water, or any mucilaginous liquid, and inject a portion of the same frequently. Bleed- ing, and a dose of castor-oil, are never to be omitted. After the oil has operated, give the fol- lowing ball every six hours: powdered nitre, J ounce; camphor, 1 drachm; liquorice-powder, 3 drachms ; honey sufficient to form the ball. Should 172 600 MISCELLANEOUS VALUABLE RECEIPTS. these means not relieve the animal, omit the ball, and give 1 drachm opium twice a day. No. 366. Blood Spavin. Clip off the hair from the swelling, and rub all round outside of the swelling with a piece of hard brown soap; then apply to the swelling a blister made of the following ' No. 367. BlisieriTig Ointment. .Take hog's lard, J ounce ; beeswax, 3 drachms ; sublimate, in fine powder, \ drachm ; Spanish flies, 2 drachms. Mix them all well, and spread it on white leather, and apply it to the spavin. No. 368. Bone Spavin. This may be treated like the former : it is, how ever, generally incurable. The operation of firing, (which should be done by a professed farrier,) and turning to grass, afford the only reasonable chances of relief. No. 369. Bots. Three kinds of worms infest the bowels of horses, called by the English farriers bots, truncheons, and maw-worms. The bot infests the great gut near 600 MISCELLANEOUS VALUABLE KECBIPTS. 173 the anus : it is a small woi-m with a large head, and may be frequently observed in the dung. The truncheon is short and thick, with a blackish head, and is found in the maw, where, if suffered to remain, it sometimes pierces through, and thus is many a fine horse destroyed. The maw-worm is of a pale-red colour, resembling an earth-worm, from 2 to 3 inches long, occupying also the maw. No. 370. Symptoms of Worms in Horses. Stamping forcibly on the ground with either of his forefeet, and frequently striking at his belly with his hind ones ; belly projecting ; and hard looking frequently behind him, and groaning as if in great pain. No. 371. Memedies for WorTtis. Keep the horse from all kinds of food for one day ; at night give him a small quantity of warm bran mash, made as usual, and, directly after, a ball made of 1 scruple calomel, 1 scruple turpeth mineral, and as much crumb of bread and honey as will form the mass. Next evening give him a pint of castor and \ pint of linseed oil. The animal is then to be fed as usual for 2 or 3 days, and the same plan again to be employed. No. 372. Inflammation of the Bowels. This not very common — but, when it does occur, 16* 174 600 MISCELLANEOUS VALUABLE KECEIPTS. dangerous — disorder is of two kinds. The first, or peritoneal, inflammation, begins with an appearance of dulness and uneasiness in the animal ; -appetite diminished or totally gone ; constant pawing with the forefeet, frequently trying to kick the belly ; he lies down, rises suddenly, looks round to his flanks, — countenance strongly expressive of pain; urine small, high-coloured, and voided with great pain; pulse quick and small ; legs and ears cold ; profuse sweats ; mortification and death. The second species of the disorder is when the inflammation attacks the internal coat of the intes- tines, and is generally accompanied by a violent purging and some fever. The symptoms of the latter, however, are much less violent ; nor does the animal appear to be in so much pain. No. 373. Treatment. In the first, or peritoneal, inflammation, the only dependence is on early and large bleedings. In addition to this, rub the whole belly well with the mustard embrocation, clothe the animal warmly, (with fresh sheepskins if possible,) insert several rowels about the chest and belly, — putting into them the blistering ointment. As the horse is generally costive, give him a pint of castor-oil, and inject clysters of warm flaxseed tea ; give him warm water, or thin gruel, or flaxseed tea, to drink ; rub his legs with the hands well, and see that he has plenty of clean fresh litter. If in six hours the disease is not relieved, bleed him again ; and should the costive- ness continue, repeat the oil and clysters. If, after 600 MISCELLANEOUS VALUABLE RECEIPTS. 175 giving all these remedies a faithful and continued trial, the pain should continue, recourse may be had to the anodyne clyster. In the second species of this disorder, bleeding need not be resorted to unless the febrile symptoms run high. Clothe the horse Warmly, use the mus- tard embrocation freely, and omit the oil. Give him frequently, by means of a bottle, (if he will not drink it,) quantities of very thin gruel or flaxseed tea. K in spite of this the disease continues, use the anodyne clyster ; if that fail, the astringent draught. The pain occasioned by physicking is to be re- lieved by large clysters of thin gruel of flaxseed, which produce copious evacuations and relief. No. 374. Broken Wind. This is an incurable disease ; all that can be done is to relieve the animal for a time, so as to enable him to perform a day's work. To do this, make the following No. 375. Paste-Ball for Broken- Winded Horses. Assafoetida 2 ounces, elecampane 2 ounces, flowers of colt's-foot 2 ounces, powdered squills 2 drachms, linseed powder 1 ounce, honey as much as will make the mass. Divide it into 4 balls, and give 1 morning and evening. Much benefit may result from bleeding in this disorder, at an early period of the complaint. His food should be carrots or 176 600 MISCELLANEOUS VALUABLE RECEIPTS. turnips. The hay, oats, or whatever is given, should be in small quantities at a time, and always sprinkled with clean, soft water. No. 376. Broken Knees. Apply a poultice of bread and milk, or bread and warm water, to reduce the inflammation ; then dress the wound with basilicon. No 377. Bums and Scalds. If slight, apply cold lead-water ; if extensive, a liniment made of equal parts of lin^eed-oil and lime- water. If there is much fever, bleed. No. 378. Canker. Cut away freely all the diseased parts, and if necessary draw the frog ; thei? apply the following liniment. No. 379. Liniment for Canker. "Warm 6 ounces tar, mix with it, drop by drop, 1 ounce, by measure, oil of vitriol; then add 1 ounce oil of turpentine. Bind this Jlrmly on the part, destroying all the diseased protuberanofcs with lunar-caustic. When the wound looks hoaJthf \v«as it with the green ointment. 600 MISCELLANEOUS VALUABLE RECEIPTS. 177 No. 380. Capped Hocks, If the swelling proceed from a bruise or a blow, bathe it three or four times a day with salt and vinegar, made warm. If it proceed from natural cause, apply the suppurating poultice, and when matter is formed, let it out; then use the green ointment. No. 381. Cold. Take, a quart of blood from the neck, then give warm mashes, with a scruple of nitre in them. Purge with castor and linseed oil, and keep the stable warm. No. 382. Convulsions. Symptoms. — The horse raises his head higher than visual, and pricks up his ears ; neck stiff and im- movable, skin tight. He stands in a straddling posture, pants, and breathes with difficulty. Cure. — ^Bleed him, if his strength will permit it, and his pulse is high, eyes red, etc. ; otherwise not. If you observe hots, or any other kind of worms, pursue the treatment recommended for them. No. 383. Coiigh. Take 1 quart of blood from the neck, and give the following ball for cough: — Take J ounce Venice 2E 178 600 MISCELLANEOUS VALUABLE RECEIPTS. soap, J ounce nitre, 10 grains tartar-emetic, and 10 grains opium. Make these into a ball with honey, and give one every other night. Keep the horse warm, and remedy costiveness by castor-oil. No. 384. Corns. Let the farrier cut them out with a sharp knife. Should they show a disposition to grow again, touch them with oil of vitriol, or caustic, and dress them with green ointment. Be careful, in shoeing, not to let the shoe press on the corn. No. 385. Gwrh. Cauterize the curb in a line down its middle, and then apply the blistering ointment. No. 386. Gracked Heels. Poultice the parts with carrots, or turnips, boiled soft, three or four times ; then anoint them with yellow baailicon, mixed with a little green ointment. No. 387. The Gripes. As soon as the disease is observed, give the draught below, and a clyster composed of warm water. If there is great pain, with quick pulse, take away 3 600 MISCELLANEOUS VALUABLE RECEIPTS. 179 quarts of blood. The belly should be well rubbed with the mustard or other stimulating embrocation. If no relief is obtained in 2 hours, repeat the draught and embrocation, and should even this fail, give him a pint of castor-oil, with IJ ounces laudanum. If castor-oil cannot be had, IJ pints linseed oil may be used. No. 388. Draught for Gripes. No. 1. Take balsam copaiva 1 ounce, oil of juniper 1 drachm, spirits of nitrous ether ^ ounce, mint-water 1 pint. Mix for 1 dose. No. 389. JDiabetes. This disorder, which consists in an involuntary discharge of the urine, which is pale and thin, fre- quently proves fatal. To cure it, take a quart of blood from the neck, and give the following ball :- • No. 390. Ball for Diabetes. Take 4 ounces Peruvian bark, 1 drachm ginger; if costive after it, give a pint of castor-oil. Repeat, if necessary. No. 391. M/es. Inflammation of the eyes is often cured by scari- fying with a lancet the inside of the upper and lower 180 600 MISCELLANEOtrS VALUABLE RECEIPTS. brow, and the distended vessels of the eye itself. It is to be remembered that in treating an inflam- mation of this important organ we should proceed precisely as if treating a human being labouring under the same complaint, and keep the animal on short allowance, prevent costiveness, keep the stable cool and dark. Soreness or weakness of the eyes is cured by bleeding from the neck and using the following eye-water : — No. 392. Eye- Water, No. 1. To 1 quart water put 3 drachms sugar of lead, and 2 drachms white vitriol. When di ssolved, let it settle, and pour off the clear liquor for use. A drop may be put into each eye, 3 times a day, with a feather. No. 393. Film, or Cataract. There is no remedy for this but an experienced farrier. There are a variety of washes, etc., recom- mended by various authors, but they are useless. No. 394. Farcy. This disease commences in small, hard knots, which soon become soft and ulcerous, generally situated on the veins and extending upwards. It is a contagious disorder, and not unfrequently ends in the glanders. 600 MISCELLANEOUS VALUABLE EECEIPTS. 181 No. 395. Care for Ftircy. Open the ulcers, and touch the inside of the edges slightly with powdered verdigris, by means of a camel' s-hair pencil. At the same time give the fol- lowing ball : White arsenic 8 grains, and corrosive sublimate 6 grains, powdered and mixed with flour or bread, or any other vehicle that will form a ball with molasses. Keep the animal warm, mix chopped carrots with his maslios. Intermit one day, and give a similar ball; if it purge, add 10 grains opium to it. Attend constantly to the ulcers; wash them with warm soap-suds, and keep the animal by him- self; if the disease gains the nostrils and head, and becomes glanders, shoot him at once. There is no remedy. No. 396. Grease. "Wash the part well, with warm soap-suds twice a day, and if the swelling is great apply a poultice to it ; when the sores are cleansed, touch them with a rag or feather dipped in the vulnerary-water. No. 397. Foundered Feet. This is known by the contraction of the hoot, which will appear considerably smaller than the sound one. The horse just touches the ground with the toe of the foundered foot, on account of pain, 16 182 600 MISCELLANEOUS VALUABLE RECEI^. ■ and stands in such a tottering way that you may shove him over with your hand. Gure. — Take off the shoe, bleed freely from the thigh-vein, and purge 2 or 3 times. Keep the hair close-trimmed and the parts clean. • No. 398. Hoof-Bound. Cut several lines from the coronet down to the toe, all round the hoof, and fill the cuts with tallow and soap mixed. Take off the shoes and (if you can spare him) turn the animal into a wet meadow, where his feet will be kept moist, l^ever remove the sole nor burn the lines down, as this increases the evil. No. 399. Lampass. This consists in a swelling of the first bar of the upper palate. It is cured by rubbing the swelling two or three times a day with half an ounce of alum and the same quantity of double-refined sugar mixed with a little honey. No. 400. Liaxity. iNever attempt to stop the discharge too suddenly or too soon ; this common but erroneous practice has killed many fine horses. To begin the cure, give the following Mild purgative-ball : Khubarb, in powder, 1 ounce; magnesia, ^ ounce ; calomel, 1 scruple ; oil of anise- MISCELLANEOUS VALUABLE RECEIPTS. 183 Beed, 1 draclim. Make up a ball with houey and liquorice-powder. Next day give the horse 1 fluid- ounce liquid laudanum, with 20 grains tartar-emetic, in a pint of water. On the third day, repeat the purge, then the drench, until the animal is well. No. 401. Inflammation of the Lungs. Bleed the animal copiously as soon as the com- plaint is perceived, and repeat in six hours if the fever, quickness of breathing, &c. do not abate. Blister his sides, rowel the chest, and give the follow- ing ball, which is to be taken, morning and evening, until the stalling is considerably increased : one day will then be sufficient. Grass or bran mashes should be the food. The ball : Powdered nitre, 6 drachms ; camphor, 1 drachm ; as much syrup and linseed-meal as will form the ball. No. 402. » MalMiders. "Wash the cracks well with warm soap-suds and a sponge, and then with the vulnerary-water, twice every day. Wipe the parts dry, and apply the green ointment. No. 403. Mange. "Wash with soap-suds and vulneraiyiwater, and purge with castor-oil. Feed the horse well, and work him moderately. 184 600 MISCELLANEOUS VALUABLE RECEIP|^. No. 404. Molten Grease. Bleed and purge moderately, and feed regularly on a diminished allowance. No. 405. PotlMM. Bring the swelling to a head, as any other tumour, by the suppurating poultice, whi made cheap. 600 MISCELLANEOUS VALUABLE RECEIPTS. 257 No. 573. Shaving-Soap, — Best ever Invented. Take 4j pounds white bar soap, 1 quart rain- water, 1 gill beef's gall, and 1 gill spirits of turpen- tine; cut the soap thin, and boil five minutes, stir while boiling, and colour with ^ ounce vermilion. Scent with oil of rose or almond. No. 574. Sair-Oil. Take 1 gallon alcohol 95 per cent., 1 pint castor-oil, or as much as the alcohol will dissolve: add 1 ounce oil of cinnamon, or as much as will bring to the dfesired flavour. No. 575. Cheap Outside Paint. Take 2 parts (in bulk) of water-lime ground fine, 1 part (in bulk) of white lead ground in oil. Mix them thoroughly, by adding best boiled linseed-oil enough to prepare it to pass through a paint-mill, after which temper with oil till it can be applied with a common paint-brush. Make any colour to suit. It will last three times as long as lead paint, and cost not one-fourth as much. It is superior. No. 576. How to clean Silver Articles. The best way to clean silver articles is to wash them first with warm water and soap, and afterwards 2K 258 600 MISCELLANEOUS VALUABLE KECEIPTS. polish them with pure London whiting and a piece of leather. As pure whiting, free of grits, cannot always be had, except in London, you may sub stitute hartshorn-powder for it. No. 577. To take Mildew out of Linen. Wet the linen which contains the mildew with soft water, rub it well with white soap, then scrape some fine chalk to powder and rub it well into the linen, lay it out on the grass in the sunshine, watch- ing to keep it damp with soft water. Eepeat the process the next day, and in a few hours the mildew will entirely disappear. No. 578. An excellent Powder for Razor-Strops, Ignite together in a crucible equal parts of well- dried copperas and sea-salt. The heat must be slowly raised and well regulated: otherwise the materials will boil over in a pasty state, and the product will be in a great measure lost. When well made, out of contact with air, it has the brilliant aspect of plumbago. It requires to be ground and elutriated, after which it affords, on drying, an im- palpable powder, that may be either rubbed on a strap of smooth buff leather or mixed up with hog'a lard or tallow into a stiff" cerate. No. 579. Cure for Common Diseases of Pigs or Hogs. For common diseases of pigs, the following re- 600 MISCELLANEOUS VALUABLE RECEIPTS. 259 ceipt may be employed; J pound sulphur, ^ pound madder, \ pound saltpetre, 2 ounces black antimony; mix these together, and give a table- spoonful night and morning in the food. No. 580. Dr. Cullen's treatment of Epilepsy, or Falling Fits. Take of ammoniate of copper 20 grains, bread- crumbs and mucilage of gum-arabic a sufficient quantity to form it into a mass, which is to be divided into 40 pills. In the beginning, one of these is to be taken three times a day, and gradually in- creased to 2 or 3 pills, thrice a day. No. 581. German Silver. No. 1. The following are the different receipts for the manufacture of German silver which are adopted by one of the first manufacturers in London ; pre- mising that the metals should be as pure as possible. Common German Silver. — Copper, 8; nickel, 2; zinc, 3j. This is the commonest that can be made with any regard to the quality of the article pro- duced. It might do for common purposes. If the quantity of nickel be reduced much below this, the alloy will be little better than pale brass, and will tarnish rapidly. No. 582. German Silver. No. 2. Good German Silver. — Copper, 8 ; nickel, 3 ; zinc, Sj. This is a very beautiful compound. It has the 260 600 MISCELLANEOUS VALUABLE RECEIPTS. appearance of silver a little below standard; by some persons it is even preferred to tli« more expensive compound. We strongly recommend manufactm'ers not to use a metal inferior to this. No. 583. German Silver. No. 3. Uledrum. — Copper, 8 ; nickel, 4 ; zinc, 3j. This IS a compound which, for ease of working and beauty of appearance, is to be preferred to all others by the manufacturer, and is generally preferred by the pub- lic. It has a shade of blue like very highly-polished silver ; it tarnishes less easily than silver. No. 584. German Silver. No. 4. Copper, 8 ; nickel, 6 ; zinc, 3^. This is the richest in nickel that can be made without injuring the mechanical properties of the metal. It is a veiy beautiful compound, but requires a higher heat for fusion than the preceding, and will be found rather more difficult to work. No. 585. German Silver. No. 5. Tutenag. — Copper, 8 ; nickel, 3 ; zinc, A\. These proportions were obtained by the analysis of a piece of Chinese tutenag of the best ordinary quality ; but some of the specimens of Chinese tutenag are equal 600 MISCELLANEOUS VALUABLE RECEIPTS. 261 to the electrum, 'Ho. 3 ; but these are very rare. This alloy is very fusible, but very -hard, aud not easily rolled : it is the best adapted for casting. No. 586. S^ow to Poison Rats. Mix 2 pounds carbonate of barytes with 1 pound lard, and lay it in their way. It is tasteless, odour- less, and. impalpable, produces great thirst, and death immediately after drinking. Another way is to mix arsenic and lard together, and spread it on bread, and push a piece in every rat-hole ; or some small pieces of sponge may be fried in drippings or honey, and strewed about for them to eat. The sponge will distend their intestines, and will cause their death. Or I pint plaster of Paris, mixed with oat-meal, 1 pint, will prove equally fatal to them. No. 587. Bilious or Sick Headache. Headache is in general a symptom of indigestion or deranged general health, or the consequence of a confined state of the bowels. The following altera- tive pill will be found a valuable medicine. Take of calomel, 10 grains ; emetic tartar, 2, 3, or 4 grains; precipitated sulphuret of antimony, 1 scru- ple ; guaiacum, in powder, 1 drachm. Rub them well together in a mortar for 10 minutes; then, with a little conserve of hips, make them into a mass, and divide it into 20 pills. Dose. — One pill is given every night, or every other night, for several weeks in succession. 5262 600 MISCELLANEOUS VALUABLE RECEIPTS. No. 588. How to make Otto of Roses. Gather the flowers of the hundred-leaved rose, (rosa centifolia,) put them in a large jar or cask, with just sufficient water to cover them ; then put the vessel to stand in the sun, and in about a week after- ward the otto (a butyraceous oil) will form a scum on the surface, which should be removed by the aid of a piece of cotton. No. 589. Japan for Leather. 1. Boiled linseed-oil, 1 gallon; burnt umber, 6 ounces ; asphaltum, 3 ounces ; boil, and add oil of turpentine to dilute to a proper consistence. 2. Boiled oil, 1 gallon ; the black of Prussian blue to colour. Prussian blue, when heated, turns of a black colour ; thus the black japanned cloth used for table-covers is prepared by painting the cloth with Prussian blue and boiled oil, and then drying it by the heat of a stove ; when, in the drying, it takes its intense colour. No. 590. Jet for Harness and Boots. Three sticks of the best black sealing-wax dissolved in J pint spirits of wine ; to be kept in a glass bottle, and well shaken previous to use. Applied with a soft sponge. 600 MISCELLANEOUS VALUABLE RECEIPTS. 263 No. 591. To dean French Kid Glove-f. Put the gloves on your hands and wash theni, as if you were washing your hands, in some spirits of tur- pentine, until quite clean ; then hang them up in a warm place, or where there is a current of air, and all smell of the turpentine will be removed. N.B. — This method is practised in Paris, and, since its introduction into this country, thousands of pounds have been saved or gained by it. No. 592. How to clean Gloves. Wash them with soap and water, then stretch them on wooden hands, or pull them into shape without wringing them; next rub them with pipe-clay, or yellow ochre, or a mixture of the two in any re- quired shade, made into a paste with beer ; let them dry gradually, and, when about half dry, rub them well, so as to smooth them and put them into shape ; then dry them, brush out the superfluous colour, cover them with paper, and smooth them with a warm iron. Other colours may be employed to mix the pipe-clay besides yellow ochre. No. 593. Bed Sealing- Wax. Shel-lac, (very pale,) 4 ounces, cautiously melt in a bright copper pan over a clear charcoal fire, and, when fused, add Venice turpentitie, J ounce ; nix, and further add vermilion, 3 ounces; remove the 264 600 MISCELLANEOUS VALUABLE RECEIPTS. pan from the fire, cool a little, weigh it in pieces, and roll them into circular sticks on a warm stone slab by means of a polished wooden block; or it may be poured into moulds while in a state of fusion. No. 594. Black Sedling- Wax. No. 1. Purchase best black rosin, 3 pounds; beeswax, J pound ; and finely-powdered ivory-black, 1 pound. Melt the whole together over a slow fire, and pour into sticks. If \ pound Venice turpentine is added, it will be fit for letter-use. No. 595. Black Sealing- Wax. No. 2. Take 30 ounces shel-Iac, 15 ounces ivory-black, in an impalpable powder, and 10 ounces Venice tur- pentine. For mode of procedure, see Eeceipt I^o. 693. No. 596. A Cure for Erysvpelas, and all high Inflammation of the. Skin. A simple poultice of cranberries pounded finej and applied in a raw state. No. 597. An excellent Printing-ink. Ualsam of copaiva, (or Canada balsam,) 9 ounces ; lampblack, 3 ounces ; indigo and Prussian blue, each 600 MISCELLANEOUS VALUABLE RECEIPTS. 265 5 drachms ; Indian red, f ounce ; yellow soap, (dry,) 3 ounces. Grind it to an impalpable smoothness. Mix with old linseed-oil. No. 598. Mow to clean Silk stained by corrosive or sharp Liquor. We often find that lemon-juice, vinegar, oil of vitriol, and other sharp corrosives, stain dyed gar- ments. Sometimes by adding a little pearlash to a soap-lather, and passing the v silks through these, the faded colour will be restored. Pearlash and warm water will sometimes do alone ; but it is the most efficacious to use the soap-lather and pearlash together. No. 599. How to Write in Silver. Mix 1 ounce the finest pewter or block tin, and "I ounces quicksilver, together, till both become fluid ; then grind it with gum-water, and write with it. The writing will look as if done with silver. No. 600. Toothache Preventive. A correspondent of the "Monthly Magazine" gays: — "Although I am unacquainted with any thing whi*ch gives immediate ease in that severe pain, yet I can inform you how the toothache may be prevented. I was much tortured with it about twenty years ago. Since that time, however, by 23 266 600 MISCELLANEOUS VALUABLE RECEIPTS. using flour of sulphur as a tooth-powder, I have been wholly free from it. Rub the teeth and gums with a rather hard tooth-brush, using the sulpliur every night; if done after dinner, too, all the better. It preserves the teeth, and does not communicate any smell whatever to the mouth. GAUGING SIMPLIFIED; OB, C^vetg ^i^tftat hfo mn (^mpx. GAUGING REGULAR SHAPED LYING CASKS. EXPLANATION OF TABLES. The chief design in this invention has been to enable any person to ascertain in one minute what number of gallons are contained in a lying cask, regular shaped, of different dimen- sions, when full or partly full. RULE I.— For Table No. 1. Take the rod with inches and tenths of inches marsed on It, put it into the cask diagonally, from the bung-hole to each head, to get the exact centre. Then look at Table No. 1 : the first column will show the diagonal inches from centre of bung to each head of cask, and the second column the con- tents of cask. RULE II.— For Table No. 2. To get the number of gallons when a cask is not full, take the bung diameter and wet inches oij rod, and look at Ullage Table No. 2 for full contents of cask. The 1st column shows the number of gallons in a full cask. " 2d " " the bung diameter. " 3d " '• wet or dry inches on rod. " 4th " " what remains, if part be out. Suppose a cask to contain 135 gallons, and the bung dia- meter to be 34 inches, and 10 inches wet on the rod, the right-hand, or 4th column will show 30 J gallons remaining. Should the wet inches come above the centre, and only 10 inches be dry, there would be 30} gallons out, leaving 104 J gallons in. 263 269 Table No. 1. FOK "WHOLE CONTENTS OF CASKS. 1^ 2 m ■3 . H Sm 1 = -3 . §1 II g S 1" -3 . a- 1 " it 2 o 1^ 7.1 1 21.8 28 27.3 55 31.1 82 34.2 109 9.0 2 22.0 29 27.4 56 31.2 83 34.3 110 10.3 3 22.3 30 27.6 57 31.4 84 34.4 111 11.3 4 22.5 31 27.7 58 31.5 85 34.5 112 12.2 5 22.7 32 27.9 59 31.6 86 34.6 113 13.0 6 23.0 33 28.0 60 31.7 87 34.7 114 13.7 7 23.2 34 28.2 61 31.8 88 34.8 115 14.3 8 23.4 35 28.4 62 31.9 89 34.9 116 14.9 9 23.7 36 28.5 63 32.1 90 35.0 117 15.4 10 24.0 37 28.7 64 3i2 91 35.1 118 15.9 11 24.1 38 28.8 65 32.3 92 35.2 119 16.4 12 24.8 39 29.0 66 32.4 93 35.3 120 16.8 13 24.5 40 29.1 67 32.6 94 35.4 121 17.2 14 24.7 41 29.2 68 32.7 95 35.5 122 17.6 15 24.9 42 29.4 69 32.8 96 35.6 123 18.0 16 25.1 43 29.5 70 32.9 97 35.7 124 18.4 17 25.3 44 29.6 71 33.0 98 35.8 125 18.8 18 25.5 45 29.8 72 33.2 99 35.9 126 19.1 19 25.7 46 29.9 73 33.3 100 36.0 127 19.4 20 25.9 47 30.1 74 33.4 101 36.1 128 19.7 21 26.0 48 30.2 75 33.5 102 36.2 129 20.1 22 26.2 49 30.3 76 33.6 103 36.3 130 20.4 23 26A 50 30.5 77 33.7 104 36.4 131 20.7 24 26.6 51 30.6 78 33.8 105 36.5 132 21.0 25 26.7 52 30.7 79 33.9 106 36.6 133 21.2 26 26.9 53 30.8 80 34.0 107 36.7 134 21.5 27 27.1 54 31.0| 81 34.1 108 36.8|135 23» 270 "3 . II li a CD 11 II 39.5 5J4 li 167 "3 . gs H Jo .n Ji 36.9 137 38.3 163 40.5 181 41.5 195 37.0 138 38.4 154 39.5 168 40.6 182 41.6 196 37.1 139 38.5 155 39.6 169 40.6 183 41.7 197 37.2 140 38.5 156 39.7 170 40.7 184 41.7 198 37.3 141 38.6 157 39.8 171 40.8 185 41.8 199 37.4 142 38.7 158 39.8 172 40.9 186 41.9 200 37.5 143 38.8 159 39.9 173 40.9 187 42.0 202 37.6 145 38.8 160 40.0 174 41.0 188 42.1 204 37.7 146 38.9 161 40.1 175 41.1 189 42.2 205 37.8 147 39.0 162 40.1 176 41.2 190 42.3 206 37.9 148 39.1 163 40.2 177 41.2 191 42.4 208 38.0 149 39.2 164 40.3 178 41.3 192 42.5 210 88.1 150 39.3 165 40.3 179 41.4 193 42.7 213 38.2 152 39.4 166 40.4 180 41.5 194 271 Ullage Table, No. 2. DQ i 1 i »l 1 1 M a o 9 bO-- ^=2 5 g ■1 n II iS § *© g -^ s o a u a o n -!:! ^ ^ & galls. 1 9 galls. p4 1 galls. 18 16 2 1 4 M 5 3r 3 2 5 4| 6 4f 4 3 6 6i 7 6 5 4^ 7 7i 8 I* 6 5i n 8* 9 8f 7 8 9 8 n 9* 9i 19 17 2 3 1 If 20 16 2 3 1 2 18 17 2 1 3 If 4 3 3J 2f 4 2| 5 4i 4 3i 5 4 6 5f 4* 4i 6 5J 7 7i 5 5 7 6| 8 8^ 5J 5f 8 8J 8| 9i 6 ^^ H 9 6i 7i 1* 19 18 2 1 "a 7 18 18 2 f 3 If 7i 3 1* 4 2f 8 10 4 2i 5 3i — 5 3| 6 5 20 17 2 1 6 H 7 H 3 If 7 H 8 8 4 2J 8 n 8i 8| 4J 3f 8i 8i 9 9i 5 4i 9 9 6J 6 ? 19 19 2 • 1 If 19 16 2 1 X*J 3 H 6f I 3 2 4 2| 7 7i 272 i a .1 CO a s S| 1 1 M V » V a Oi "S V a -£ "S « a "3 o u 1 M-3 o a a o s bO B 2 J3 " a a galls. o |. galls. o galls. n 8i 9 8i 9^ lOi R Q 9i 10 8i 1/ 10 ''a 10 22 17 2 1 3 4 2 3 20 18 2 i 21 17 2 1 3 1* 3 2 5 4f 4 2f 4 3i 6 4 6 4 5 4i 7 8 6 5i 6 6 n 9 7 6f 7 7f 8 10 n 7i 7i 8f 8^ 11 8 ? 8 9* 8J 8i 22 18 2 1 9 10 3 4 5 2 3 4i JLV 21 18 2 3 1 If 20 19 2 i 3 i| 4 3 6 5| 4 2i 5 H 6i n 5 3f 6 ^ 7 n 6 5 7 n n 4 7 6i n 8 8 n 8 7i 8 8* 8* 10 9 9i 8J 9i 9 11 9J 10 9 lOi — 20 20 2 1 21 19 2 f 22 19 2 3 1 1* 3 H 3 li 4 2f 4 2i 4 H 5 4 5 3J 5 4f 6 5i 6 4i 6 5i 7 4 7 5| 7 6| 8 8i I^ 6^ 8 8i 9 10 8 7i 8i 8f 9^ 11 in 7f 9 9J — 273 f i = 1 u S M CO i °.l ^ oi « d V « V d -2 o « d § to ■a g a S o g o 60 fco-5 *© a -I' a 'o a -u n o a -- d 1 (».S galls. Ji ^ 3 M „.- galls. a n galls. 22 20 2 1 8 8f 4 3 3 If 9 m 5 4i 4 2f n iij 6 6 5 6 3f 5 7 n 9f 23 20 2 1 1 8 7 H , 3 If 9 11 8 U 4 3 9i 12 9 H 5 4 10 11 6 5i 24 20 .2 . 1 , , 7 6* 3 2 23 17 2 1 8 2 8i 4 2f 3 2 9 9f 5 3| 4 3i 10 Hi 6 5f 5 6 5i 7 7 24 17 2 li 8 8J 7 4 3 2i 9 lOi 8 m 4 4 10 12 8i Hi 5 5i 6 7 25 17 2 li 2i 23 18 2 1 7 1 9 ^t^ 3 3 2 8 10| 4 4 4 3 8i 12 5 6i » 5 4i 6 7i 6 6* 24 18 2 1 7 8f 7 7f 3 2i 8 lOi 8 9* 4 3i 8i 12i 9 m 5 4i 6 6i 8i 25 18 2 1 23 19 2 1 7 3 2 3 ii 8 lOi 4 H 4 3 9 12 6 5 - 4i 5| • 6 8i 6 24 19 2 1 7 L^=_ 7 6* 3 2 8 lOi 2L 274 CO S 1 1 1 '■3 Si II galls. t u o o 1 a as •3 11 ■S.S % Ullage or m" remainder. S '3 ,4 1 « 1 '•3 M a 3 II 8,1 pi galls. 9 12J 5 6 7 27 18 2 3 2i 25 19 2 1 7 8f 4 3i 3 2 8 11 6 5i 4 3 9 13 6 7* 5 6 4i 6i 7 9i Hi 26 19 2 1 8 7 7f 3 2 9 13J 8 9f 4 3i 9 llf 5 4f 27 19 2 1 9t 12J 6 6J 3 2 7 8 8i lOi 4 3i 25 20 2 1 5 "2 5 3 If 9 12 6 6f 4 3 H 13 7 8i 5 6 4i 5i 9 lOi 26 20 2 1 9i XW2 12i 7 7i 3 If 9J 13J 8 9 9 11 4 6 3 4J 27 20 2 1 10 12^ 6 7 ( 6 3 4 2 3i 26 17 2 li 8 9f 5 4| 3 2J 9 Hi 6 6i 4 4 10 13 7 8 5 6 5f 7J 8 91 27 17 2 li 9 »2 Hi 7 9i 3 2i 10 13J 8 Hi 4 4i "^~ 81 13 5 6 5f 8 28 17 2 3 a 26 18 2 1 7 10 4 H 3 21 8 12i 5 H 4 3i 8i 13^ 6 ■H 275 a ' i s| i d i °l n i °| ' 3 •a s &-3 3 2 1 o V o 1 bO O u bO o a h bo o-g h o a -^ a o {7 ■^ a o a ^ a 9 (a galls. Ji s (S galls. ^ ^ a galls. 7 lOi 29 17 2 li 8 lOi 8 12f 3 2f 9 12i 8i 14 4 4^ 10 14J 5 6 28 18 2 li 30 17 2 IJ 3 ^ 7 lOf 3 2f 4 4 8 18i 4 4f 5 5f 8i 14J 5 6| 6 n 6 8f 7 H 29 18 2 li 7 Hi 8 111 3 2i 8 iH 9 14 4 4 8J 15 28 19 2 H 6 7f 30 18 2 li 3 2 7 10 3 2i 4 3i 8 12i 4 4 5 5i 9 14J 5 6 6 7 7 8f 6 « ■ 29 19 2 1 7 lOi 8 10| 3 2i 8 12J 9 12f 4 3f 9 15 H 13i 5 5i — 9i 14 6 7 7i 9 30 19 2 3 li 2i 3f 28 20 2 1 1 8 lOi 4 3 2 9 13i 5 5i 4 3i 9i 14^ 6 n 5 6 4f 6^ 7 11* 29 20 2 1 8 7 8i 3 2 9 13f 8 91 4 3i 9^ 15 9 10 12 14 5 6 6 6| 30 20 2 1 7 8i 3 2 i 276 Whole contents. Bung diameter. V/pt or drv inches. 1_ Ullage or E" remainder. Whole contents. -S » a 5 1 I's II 1 1 |- galls. ^ • 6 6 7 7f 8 9* 1 Bung diameter. OOD-^ Wet or dry inches. 1-3 5 a 6 S ;alla. 8i 9f 12 4 3i 5 5i 6 7 7 8| 8 lOf 9 12i _ 9 10 11 11* ISJ 15* — 33 10 11 14 16 20 2 li 1 LO 15 20 2 3 4 ' 5 li 2i 3i 5* 3 4 5 6 2* 3| 5i I* 31 20 2 li 3 2i 4 3| 5 b\ 6 7i 7 9 6 7 8 7i 9i Hi 7 8 9 9i Hi- 14 8 11 9 13f 9* 15* 9 12i 9|14i 10 \b\ — 32 9| 14f 10 16* 10 li-O — 1 .q.q 21 2 1 , 21 2 3 1 2 3 4 2i 3* 31 21 2 1 3 2 4 3i 5 5 4 3i 5 4f 6 6J 7 8i 8 lOi 9 12i 5 6 4| 6| 6 7 7 8i 7 8* 8 lOf 8 10* 9 13 9 12* 10 i5i 10 lOi 14i 16 — 3 10* 16*- ■ 10 14i 3 22 2 3 4 5 1 2 3i 4i 10J15J — 2 22 2 3 4 1 , 2 3i 31 2i I 2 1 3 2 4 3 5 4| 6 ^* ., 5 4J 1 6 6i • T 7 1 «i i 277 1 i "3 1 '•3 a galls. s a « a § .a ■s 1 a 3 galls. § o .a 1 ■3 a 3 - M s-g ll galls. 34 34 8 9 10 11 10 12i 141 16J - 9 10 11 12i 14f 17 10 10 11 14f 35 35 35 21 2 3 4 5 6 7 8 9 10 10^ 1 2i 3f n Hi 13| 161 m 36 21 2 3 4 5 6 7 8 9 10 lOi 2i 3f 5f 7f 9f 111 14i 16^ 18 20 21 2 3 4 5 6 7 8 9 n 10 U 2J 4 10 12i 14i 15 17 22 2 3 4 5 6 7 8 9 10 lOi 1 2i H H 13i 15i 17i 36 21J 2 3 4 5 6 7 8 9 10 lOf 2i 3f 5i 7J 91 IH 131 15f 18 2 3 4 5 6 7 8 9 10 m 1 2i 3| 5 ? Hi 131 15^ 17 2 3 4 5 6 7 8 9 1 2 3i 5 6f 8| lOi I2f 36 22 2 3 4 5 6' 7 8 9 1 2i H 7 9 11 13i 34 22 2 :■{ 4 5 6 7 8 1 2 3J 4i ^ 24 Whole contents. Bung diameter. ! ^ a - »_ Ullage or a remainder. Whole contents. U O ' a to 1 'S, Ullage or E* remainder. Whole contents. i i •■5 Si s-g galls. ] - L6i 18 10* 17 m I'^i LI - 11 18i J 21 11 19 37 21 2 3 U 3 2* 8 21 2 3 li 3< 2* 2 3 a 4 4" 4 4 4 ^* 5 51 5 6 6 6 6 7* 6 8 6 8 7 94 7 10 7 lOi H 12 8 12* 8 ■ 12| 9 14 9 15 9 !^^ TO 16f 18J 10 17^ 10 18 10^ lOi 19 lOi 19* 37 21^ 2 1+ ^ i8 21i 2 n 3 9 21J 2 U 3 21 3 ^ ' 3 2* 4 3f 4 H 4 4 .5 5i 5 5f 6 « 6 7+ 6 7f 6 8 7 9* 7 10 7 101 8 llf 8 12 8 12* 9 14 9 14^ 9 14| 10 16* 10 17 10 17* lOi 18| lOf 19 lOi 19^ 37 22 2 1 38 22 2 11 i 59 22 2 11 3 H 3 21 3 ^* 4 H 4 3| 4 4 5 5+ 5 5* 5 6* . 6 71 6 T* ti !1* 7 91 7 9* 7 9* 8 11+ 8 11* 8 llf 9 13^ 9 14 9 141 1 10^ 16,.- 10 16i Itt... Wl 279 a S3 fe| 03 0) M m ?, i t5 » % V Ci 4» "S « a a> «3 O - bC 11 § fafi a o 1 fao.S ^1 'o fl -»^ 6 o d -^ a o a -w S A ^ 1 galls. .4 is 3 galls. 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! 2' 2i 7 13 ' 3 4i 8 22i 14 18 4 7i 9. 27* 141 51 5 10 10 31i J-T-g 6 7 13i 18 11 12 36* 41f 103 2 8 2 ■21 3 4* 8 22 13 46| 4 ^2 7 -9 27 14 52* 5 10 10 31 6 13| 11 36 105 2 9 2 2i 7 17f 12 41i 3 f 8 21f 13 46i 4 6| 9 26f 14 52 5 9| 10 11 30| 35| 6 13 104 2 9 2 2i 7 17* 12 40| 3 4i 8 211 13 45i 4 6i 9 25* 14 51J 5 9| 10 29| ^ 6 7 12f 17i 11 12 34* 39* 103 5 29 2 2 3 4i 8 21 13 44| 4 4: 6f 9 25i 14 49* 5 9i 10 11 29* 34i 14i 52* 6 12f - 7 17 12 39 106 i 29 2 21 8 21 13 44i 3 4i 9 25 14 49 4 6| 10 30i 14-1 52 5 9| 11 12 33 38| 6 13 105 5 28 2 2i 7 18* 13 43| 3 4f 8 21* 14 * 48 4 n 9 24i 29" a o| s| BO 1 s| « o o d o w oj ^ a> a CI (- § s 0-3 "5 o u s fi3 bo bO ■a g II o *- c O H ^ B n -^ c ^ ^ f5 S -S galls. ^ ^ galls. 3 galls. 10 30i 14 50J 3 H 11 34| 14i 531 4 n 12 13 39| 45 5 9+ 107 30 2 2 6 ''a 12f 14 50 3 4J 7 16| 14J 53 4 5 6-1 9i 8 9 21 25^ 29 106 30 2 2 6 ^2 12| 10 3 4 7 16-1 11 33-1 4 6i 8 20i 12 381 5 9-1- 9 25 13 43-1 6 12* 1 10 29 14 481 T ^^i li uo^ 15 54 8 201 12 38i 9 24| 13 431 109 29 2 2i 10 28f 14 48 3 H 11 32f 15 531 4 7 12 13 38 43 5 10 108 29 2 2i 6 13,1 14 47i 3 4i 7 19 15 53 \ 4 5 6 7 10 13i 8 9 10 22i 261 31 107 29 2 2i 3 41 7 18 11 36 4 2 7 8 21i 12 41 5 10 9 26i 13 46-1 6 13i 10 30f 14 51J 7 171 11 12 351 40f 14J 54^ 8 21-J 9 26 13 46 109 30 2 2i 10 301 14 51 3 4i 11 35i 14i 54 4 6f 12 13 401 45J 5 9i 108 30 2 2 6 13 295 DQ o i_ 1 1 '■B be 3 a S pg galls. i c o i '•B P tS CO II galls. 1 '0 ' s SB n 3 galls. 7 8 17 21i 11 12 34i 391 15 551 9 251 13 44i 112 29 2 2 10 29J 14 491 3 4i 11 33f 15 55 4 7 12 13 39 44i 5 10 ' 111 29 2 n % 6 13i 14 49 3 H 7 18J' 15 54-1 4 5 7 11 8 • 9 22| 27 110 29 2 2i 6 13f 10 32 3 H 7 18i 11 36f 4 7 8 22J 12 42 5 10 9 27 13 47J 6 13| 10 31| . 14 52| 7 isl 11 36i 14J 56 8 22J 12 41| ^^~ 9 26| 13 47i 112 30 2 2 10 31J 14 52i 3 4i 11 36i 14| 55i- 4 6f 12 13 41i 47 ,f; 9i 13 111 30 2 2 6 14 51J 3 4i 7 17i 14J 55 4 5 lOA 8 9 21i 26 110 30 2 2i 6 -LW4 13 10 30J 3 4i 7 17 11 34| 4 6f 8 211 12 40 5 9f 9 25f 13 45 6 13i 10 30 14 501 7 17 11 34J 15 56 8 9 21i 25* 12 13 391 45 113 29 2 21 10 29| 14 49| 13 ^ 299 S [C\ t4 u m c %* ^ ai U U U c conteni diameic ^ 2 Si a a s "S C (a B -5 gi 7; , to u bS o-g bO 0-3 ti S ' — B c - e 3 fl ...^ a — 3 1= a a -H galls. 3 galls. ^ 3 .F^ galls. 4 7 8 23 12 43i 5 10 9 27* 13 48| 6 13| 10 31f 14 54i 7 18* 11 37i 14* 57* 8 9 23 271 12 13 42| 47| 115 30 2 2i 10 33 14 53^ 3 4i 11 37i 14* 57 4 7 12 13 42i 48' 5 10 114 30 2i 6 13* 14 53i 3 4i 7 17f 14* 56* 4 5 6| 9| 13i 8 9 22 26# 113,30 2 2i 6 10 31 3 H 7 17* 11 35i 4 6| 8 22 12 41 5 9f 9 26* 13 46f 6 13i 10 30f 14 51f 7 IT* 11 35i 15 57* 8 21* 12 40f ' 9 26i 13 46J 116 30 2 2i 10 30*. 14 oli 3 4* 11 35 15 57 4 . 7 12 13 40i 45f t; 10 115 29 2 2| 6 13* 14 50f 3 4* 7 18 15 56* 4 5 7i lOi 14 8 9 22* 27 114 29 2 2i 6 10 fi 3 4i 7 19 11 36 4 7 8 23^ 12 41 5 10 9 28 13 47 ! 6 14 10 32f 14 52i 7 18| 11 37f 15 58 300 ; contents, diameter. § o u "S B ■3 fao.S 1 o IB U '■3 bo Ullage or remainder. ■3 ^ ^.s - rails. to 3 ^ 1 galls. s +j (3 C3 -i-i galls. 116 31 2 2 5 9f 8 211 3 4i 6i 6 12| 9 26 4 7 17 10 30J 5 "2 10* 8 21i 11 34f 6 121 9 25f 12 40 7 17 10 30J 13 45i 8 21 11 34J 14 501 9 251 12 391 15 55| 10 30 13 14 44| 50 151 59 11 34J 39i 12 15 55i 119 30 2 ' 2i 13 44| 154 58J 3 4i "1 /f ACM 4 Ti 14 toj 16 54| 118 80 2 2i 5 10 15158 3 4| 6 13f 4 5 10 7 8 18i 22i 117 3 2 21 3 4|- 7 6 13|- 9 27i 4 7 18i 10 32i 5 10 8 23 11 37 6 13f 9 27J 12 421 7 4 18 10 31f 13 48i 8 22f 11 36| 14 531 ■ 9 27i 12 13 42i 47| 15 591 10 31i^ 11 36i 14 53i 119 31 2 2 12 41f 15 59 3 ■4i 13 14 47i 52f 4 6f n 118 31 2 2 5 15 581 3 4i ,6 13 117^ A 4 5 6f 9i 7 8 171 21i $1 2 2i 3 ■4i 6 13 9 26i 4 6f 7 17i 10' 30| 301 1 -2 M en c> M CO o s| o 0} cj d o o a a o fij oj a o .2 ,-0 m Ml =>~ o o "5 o -3 bO s-3 M-2 P g o c ;— c o c ^ a o — C 3 .^'--^ galls. ^ 3 galls. ^ ?= c^ o ■•-< galls. 11 35i 14 61i 15 50 12 40i 15 56f 16 55 13 45| 15| 60 17 61J 14 14 51 56^ 121 38 2 If 122 31 2 2 15J 591 3 4- 61 3 4 4i 7 120 30' 2 21 5 "4 8f 5 10 3 4i 6 12 6 13 4 n 7 151 7 17| 5 10 8 20" 8 22 J 6 13| 9 24i 9 26f 7 181 10 28i 10 31i 8 23f 11 32| 11 36 9 27| 12 3G| 12 39^ 10 321 13 42 13 46| 11 371 14 47 14 521 12 42f 15 521 15 58 \ 13 481 16 571 15J 61 14 54 161 61i 15 60 122 32 2 2 121 34 2 3 1| 2f 3 4 3 120 31 2 2 3 H 4 6 5 9J 4 n 5 H 6 12| 5 H 6 ii|- 7 16-1 6 13 7 15 8 21 7 17i 8 m 9 251 8 21* 9 22f 10 30i 9 26i 10 27i 11 34|- 10 31 11 m 12 39i 11 35i 12 34i 13 44J 12 401 13 40i 14 50 13 46 14 45 1 15 55J 26 802 03 >; 1 s 1 S| i M QQ « 1 M 0) o S "S S £" . §=•3 fl a t? . e3 « FJ S ^ . 2^-3 a a o •5 si o -3 s a bD O o tsD O y bC o „ o n - a o -u a o a ■u B 3 4J .rH galls. 3 n „.„ galls. 03 .11 galls. 16 61 125 31 2 3 2i 4| 4 5 6|- 9i __ 123 31 2 2i 4 7i 6 12| 3 4* 5 lOJ 7 161 4 7 6 ISf 8 20| 5 10 7 18 9 25 6 13i 8 221 10 30 7 17i 9 271 11 34J 8 22^ 10 321 12 39 9 27^ 11 37 13 44J 10 31i 12 421 14 49^ 11 36J 13 48 15 54| 12 42 14 T 52J 16 59| 13 47 15 59i iQi 63 14 53 ISJ 621 15 58i 61i KfJiJW 127 31 9 ' 2 4f 15i 126 31 2 2i (JX 3 3 4f 4 7i ___^ 124 31 2 2i 4 7 5 lOJ 3 4J 5 101 6 14 4 7 6 13| 7 18i 5 lOj 7 17i 8 22| 6 13J 8 22i 9 27f 7 18 9 27| 10 32| 8 22J 10 32| 11 37J 9 271 11 37i 12 43i 10 32 12 42f 13 48| 11 36f 13 49| 14 541 12 42J 14 54i 15 601 13 471 15 59| 15i 631 14 52 « 151 63 15 58| 62 JLtJo VtJ 128 31 9 2i 4f 15* 126 33 2 2 1 3 _ " 1 3 4 1 4 7i 303 OS i s| -2 o| CO . • .-■■••1 a 1 II p 2 a o 0) 1. gi fcD o u Ul o o ^ &0 h o P galls. o 13 galls. galls. 5 9i 6 14 8 23J 6 14 7 18f 9 27i 7 18J 8 23 10 32i 8 23 9 28i 11 37i 9 28 10 331 12 41 10 33 11 38i 13 47f 11 38 12 43| 14 55 12 43i 13 49J 15 59 13 491 14 54i 16 651 14 15 53| 60| 15 15J 61 64J 132 32 2 2 15i 64 ■ a 41 130 31 2 21 4 _2 lOi 128 33 2 2 3 ■^2 4f 5 3 4 4 71 6 13 4 7 6 lOf 7 m ^ 9i 6 14i 8 22|- 6 13 7 19 9 271 7 16| 8 23i 10 32i 8. 21 9 28| 11 371 9 251 10 33f 12 421 10. 30| 11 381 13 48i 11 34f 12 44i 14 55J 12 39i 13 50 15 59 13^ 44| 14 54i- 16 66 1# 50 15 6l| ~ 15 551 15J 65 133 32 2 21 16 161 60f 64 3 131 32 2 2 4 ^ 3 41 5 lU 129 31 2 2i 4 ^2 6 14 3 4f 1 5 101 7 18| 4 7* 6 13i 8 23 5 lOf ■ 7 19 9 27f S04 1 i S| -2 a 'i = 13 m 1 a; ■^ « rt CJ "« d) fi -2 G> V a a ■ o s a o u i be §1 f3 O a> 1 60 bo-S :3s Ji o !:3- ^ a o n -^ a o a .^ a 3 1^ galls. 3 galls. .-=1 ^ «. galls. 10 33 ■" 11 341 11 34f 11 37f 12 39 12 38| ' 12 42i 13 44J 13 42-1 13 48| 14 49| 14 49f 14 56 15 55J 15 55i 15 60 16 60J 16 61 16 66J 17 66J 17 67 133 33 2 2i 134 33 2 2i 135 33 2 2i 3 4i 3 4i 3 4* 4 n 4 7 4 7* 5 Hi 5 10 5 10 6 13J 6 13J 6 13-1 7 17i 7 16| 7 17f 8 22 8 22^ 8 221 9 261 9 26f 9 27 10 31| 10 311 10 SIJV 11 36i 11 36i 11 36i 12 411 12 41i 12 41f 13 461 13 47 13 47i H 52 14 521 14 51* i^ 57J 15 58 15 61* 16 631 16 63| 16 64^ 16* 661 16J 67 16* 67J 133 34 2 2i 134 34 2 2i 135 34' »2 2i 3 4 ' 3 4 3 4 4 6f" 4 61 4 6 5 9i 5 H 5 9* 6 13 6 13 6 13i 7 16J 7 16* 7 16| 8 21 8 21i 8 21* 9 25 9 251 9 25* __ 10 30 10 30 10 30* 305 2 ^ u t^ □Q ^ h t^ CQ U ^< U § 1 h ll S o o .2 ■3 o m o s a a ■3 n^ TO & 1 ta o „ h bo o u ^ bD ol3 h M ^ § M galls. o 3 a -i-i galls. 1=1 a ^.2 galls. ' 11 36 y 11 35i 11 351 12 39f 12 40 12 40J 13 45f 13 45i 13 45f 14 50 14 50-2- 14 51i 15 56 15 56J 15 57 16 61i 16 61f 16 62J 136 33 17 67J 17 68 17 68i 2 2i 137 33 2 2 138 33 2 2 3 4i 3 4i 3 4i 4 7i 4 H 4 n 5 10 5 lOi 5 lOi 6 13f 6 13| 6 13| 7 17i 7 17i 7 18i 8 22J 8 22f 8 22| 9 27 9 27 9 27J 10 32 10 32 10 32J 11 36| 11 37 11 37J 12 42 12 42i 12 421 13 47f 13 48 13 481 14 53i 14 531 14 54 15 60i 15 59i 15 59| 16 641 16 65 16 65J 186 l&l 68 16i 68J 16J 69 34 2 2 137 34 2 2 138 34 2 2 3 4 3 4 3 4 4 6f 4 6i 4 6i 5 9| 5 9* 5 9J 6 131 6 13i 6 13i 7 16f 7 17 7 17i 8 211 8 21| 8 21i 9 25i 9 25| 9 26 10 m 10 30| 10 30f 2N 306 contents, diameter. 1". 3i e contents. diameter. le contents, e diameter. 1-. = 1 fao.S Bung ^ a - alls. ^ g ^ (§ ;alls. 2 a galls. n ' ^5| 11 35| 11 36 12 ^ ^^f 12 ' m 12 41 ■ 13 ' 1-6 13 ' 16i 13 461 14 =iii 14 52 14' 52^ 15 16 57| S2* 15 16 56f 62 15 16 58 63i 17 69 17 69J 17 70 139 3 3 2 8 2 4i 7i lOi 13f 18 140 3 3 2 3 2i 4i 1413 2 2 3 2 4 5 4 5 6 7i lOi 14 4 5 6 • 7i lOf 14| 7 7 18i 7 lyi 8 22f 27i 32i 37+ 8 23 8 24 9 10 9 10 27| 32| 9 10 29 34i 11 11 37| 11 39| ^9, 43 12 43i 12 44| 13 48J 541 13 48f 13 51 14 14 54| 14 58f 15 16 60i 66 15 16 16i 601 661 70 15 16 63 70 16i 69i 141 £ 53 2 3 2i 139 € ?4 ^ 2 140; 54 2 2 3 4 3 4 4 7i 4 6* 4 6f 5 lUi 5 9i 5 9* 6 141 6 13i 171 6 13* 7 l«i 7 7 . 17i 8 23 8 9 21i 26^ 8 9 22. 26J 9 10 28 33 10 31 10 31i 11 38 307 g -2 1. ^ to S| 00 "5 d; M o a ed -3 at o a; a •3 bO ■« s a=.9 ;Sa O r2 13 to 3a o a *- c o S ^ R 'o s .4^ C3 .a galls. r^ ^ 3 galls. -a P galls. i^ 43f 12 43| 12 44 1-S 49i 13 49f 13 50 14 55 14 55i 14 56 15 61i 15 61| 15 621 / 16 -..7 16 67i 16 67-1- 161 70J 142 16J 71 16J 71i 14134 2 2i 34 2 2i 143 34 2 2i 3 4 3 H 3 4i 4 7 4 6| 4 7 5 9| 5 10 5 10 6 13f 6 13f 6 13| 7 17i 7 171 7 171 8 22 8 22i 8 22| 9 26 9 27- 9 27 10 31J 10 31| 10 32i 11 361 11 36| 11 3i6f 12 41 12 411 12 41f 13 46| 13 461 13 47f 14 521 14 53 14 53i 15 57 15 59 15 574 16 64 16 64| 16 65 1< 701 17 71 17 71i 142 33! 2 2 143 33 2 2* 144 33 2 ■2i 3 4| 3 4| 3 4| 4 n 4 n 4 7i 5. 101 5 10| 5 lOf 6 141 6 14* 6 14i 7 18| 7 18f 7 19 8 23i 8 231 8 23f 9 28i 9 291 9 28f 10 33 10 331 10 33-1 11 38i 11 38| 11 89 308 309 i S| "3 i ^1 i = 1 R o s 0) a 3 o ^ 1 3 bO O "^ 'o be 1 ^H 1— 1 o bO S-i J3 5 CJ .« jq p c-5 ^ 3 ■S-S ^ « ^ galls. ^ « S: galls. ^ « ^ galls. 12 43i 12 43* 11 37 V- 13 49i 13 49* 12 42* 14 55 14 55* 13 48i 15 61* 15 62 14 54* 16 67| 16 68 15 604 17 74 IT 75 16 17 66|: 72-1- 149 34 2 2.V ioi -JO 2 2i J. 1 17J 76 3 4i 3 4* 4 7i 4 U 153 35 2 2i 5 IQi 5 lOi 3 4* 6 1-ti 6 14 4 7i 7 18i 7 19f 5 10* 8 23| 8 24| 6 14i 9 28i 9 27|- 7 18i 10 33^ 10 32* 8 23 11 38| 11 37f 9 28 12 43f 12 42i 10 33 13 49-L 13 48| 11 38i , 14 55i 14 54f 12 43 15 66 15 60 13 4§| 16 67f 16 65| 14 54|- 17 74J 17 72 15 60i 17* 75* 16 66i 73 150 34 2 3 4 ^ 2 1 ^2 17 152 35 2 3 2i 4* J. 1 ITJ 76 5 11 4 n 154 33 2 2i 6 14* 5 10* 3 5 7 18| 6 14-i 4 8 8 23| 7 18i 5 111 9 28-J 8 23 6 15| 10 331 1 1 9 27f 7 20 11 38* 1 10 32| 8 25* 310 1 i . :i t S S -S.S S ^ H ^ galls. ^ 9 30| 10 35| 11 41f 12 49-1 13 56 14 60 Bung diameter. Wet or dry inches. *? Ullage or m remainder. Whole contents. 1 Bung diameter. Wet or dry inches. 1 Ullage or p^ remainder. 8 i 9 i 10 I 11 ' 12 ^ 13 ' 28i 6 : 7 " 9 10 11 12 L4 18 27i 32i 371 421 15 67i 16 73i 16177 14 15 16 17 17i 55i sii 67f 74 771 13 14 15 16 17 18 47-1 53i 59| 65i 71i 781 154 35 2 2-1 1 3 4i — 4 7* 156 36 2 2 5 lOf, 6 14J 3 4 4i- 7| 158 3 6 2 3 4i 7 18i 8 23i 9 28i 10 38i 11 38i 12 43i 13 -48| 14 55 5 lOi- 4 7i 6 7 8 9 10 11 13f 18 22f 27i 82i 37i 5 6 7 8 9 10 10| 14 18i 22| 271 32| 12 42t 11 37 f 15 61 13 47i 12 42| 16 67i 14 53-i 13 47| 17 731 17177 15 16 17 18 59i 65J 71i 78 14 15 16 17 18 50 54 56i 72i 79 155 85 2 2J o 4t — )7 36 2 2 4 1i 1' 5 lOf 6 14|- 3 41 158 37 2 2 4 7^ 3 H 7 18J 5 101 4 H 811 (A "S o 'o -a 1 ■3 a si S.I a a galls. a a o « a a = 1 ■£.9 U ti a galls. a v o 1 "S 5 sS '■3 w B 3 p, Ullnge or a remainder. 5 10 10 32 16 64J 6 m 11 38 17 70 7 I'i 12 43 18 76 8 21i 13 48^ m 79^ 9 26| 31J 14 54i 601 10 15 160 37 2 2i 11 36i 16 67 3 4 12 41i 17 72| 4 ■^i 13 46J 18 791 5 10 14 51i 57| 6 7 13i 17i 15 159 87 2 2 16 63f 3 4i 8 22i 17 69 4 n 9 27 18 75J 5 lOi 10 31| 18J 79 6 13i 11 36f 7 8 17i 22 T> 41f 47 159 36 2 2 13 3 H 9 27 14 52J 4 n 10 31| 15 58J 5 lOj 11 36f 16 64f 6 14i 12 411 17 70^ 7 m 13 46f 18 76| 8 23 14 52J 18J 80 9 28 15 58J THE END. 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Horse TRAiisriNa Made East. A new and practical system of Teaching and Educating the Horse, Including whip training and thorough instructions in regard to shoeing — full of information of a useful and well-tested character. By Robekt Jennings, V. S. With numerous lUno- tratious. Cloth. $1 25. 600 Eeceipts "Worth their Weight in Gold. An unequalled variety in kind, the collection and testing of which have extended titrough a period of thirty years — a number of them having never before appeared in print, while all are simple, plain, and highly nwritorions. By John itAtir OKTART, of tebanon, Pa. Cloth, $1 75. NEW AND LATE BOOKS. ^ 500 Emplotmekts Adapted to 'Women-. Throwing opea to womankind productive fields of labor everywhere, and afford- ing full opportunity to select employments best adapted to their tastes-all the result of over three years' constant care and investigation. By Miss ViaaiHiA Pbhbt. Cloth. $1 75. , Everybody's Lawyer and. Book oi' Forms. The simplicity of its instrnclions, the comprehensiveness of its subject, and the accuracy of its details, together with its perfect arrangement, conciseness, attrac- tiveness and cheapness make It the most desirable of all legal hand-books. By Frahk Cbosbt, Esq. Thoroughly revised to dale by S. J. Vakdeesloot, Ksij. 60S pp. Law Style. $2 00. The Family Doctor. Intended to guard against diseases ia the family ; to furnish, the proper treatment for the 6ick; to Impart knowledge in regard to medicin«i, herbs, and plants ; to show how to pre- serve a sound body and mind, and written in plain language, free from medical terms. B7 Prof. Henry Taylor, M. D. Profusely Illustrated. Cloth. $i 75. The American Practical Cookert Book. A faithful and highly useful guide, whose directions all can safely folUw, making housekeeping easy, pleasant, and economical in all its departments, and baaed upon the personal test, thronghont, of an intelligent practical housekeeper. IIIua^ trated with Fifty Engravings. Cloth. $1 75. Modern Cookery nr all its Bran^ches. De- signed to interest and benefit housekeepers everywhere by its plain and simple instructions in regard to the j ndicions preparation of food, and Altogether a work of superior merit. By Miss Eliza Actom. Carefully revises *y Mrs. Sarah J. Ealb. With many Illustrations and a copious Index. Cloth. $1 75. Thirty Years tk the Arctic REGioisrs. The graphic narrative of Sir John Franklin, the most celebrated of Arctic Travellers, In which air John tells his own story— unsurpassed for intense and all-absorbing interest sketching his three expeditions, and that part of the fourth not shrouded in mystery to the world. Cloth. $1 78. • NEW AND LATE BOOKS. ExPLOKATIOlSrS AISTD DiSCOVEErES DTTEDirG Tour Years' Wandekings is the Wilds of Southwestern Africa. Importan^- and exciting experiences, full of wild adventure and instructive facts, whicr seem, to possess a mysterious charm for every mind, and in which, the spiri ' oi intelligent and adventurous curiosity is everywhere prominent. By Chasles JoHv Akdersoh. With IllostrationB. Cloth, $1 75. LrvniTGSTOI^E's TeAYELS ANT> EeSEAKCHES IK South Africa. Given in the pleasing language of Dr. Livingstone, and rich in the, personal adventures and hair-breadth escapes of that most indefatigable disco- verer and interesting Christian gentleman — making a work of special value. By David Livingstone, LL. D., D. C. S. Profusely Illustrated. Cloth. $1 7fi. Travels aistd Discoyekies i]S" I^okth a'nd Central Africa. Recounting an expedition undertaken under the auspices oi H. B. M.'s Government, exhibiting the most remarkable courage, perseverance, presence of mind, and contempt of danger and death, and immensely important as a work of information. By Henry Barth, Ph. D., D. C. L., etc." With Illus- trations. Cloth. $1 75. Ellis' Three Yisits to Madagascar. "Writ- ten in Wadagascar, while on a visit to the queen and people, in which is carefaLl;^ described the singularly beautiful country and the manners and customs of its people, and from which an unusual amount of information is obtainable. By Bev. William Ellis, P. H. S. Profusely Illustrated. Cloth. $1 75. Oriental ant> Wester^st Siberia. A Stir- ring narrative vf seven years' explorations in Siberia, Mongolia, the Xirghes' Steppes, Chinese Tartary, and part of Central Asia, revealing extraordinary factSj showing much of hunger, thirst, and perilous adventure, and forming a work oi rare attractiveness for every reader. By Thomas William: Atkinson. Witii numerous Illustrations. Cloth. $1 75. * MuN^TTNa Scenes in the "Wilds o:f ApRicAr TlirilliDg adventures of daring hunters — Cummings, Harris, and otliers — amour tlie Lions, Elephants, Giraffes, Buffaloes, and other animals— than which few, '-i any works, are more escitiug. With numerous Illustrations, Cloth. $1 78. N NEW AND LATE BOOKS. 9 HuKTOSTG Adventures ii!?^ the ITortheek ■Wilds. A tramp iu tlio Chateangay Woods, over hills, lakes and forest streams, at a time when millions of acres lay In a perfect wilderness, affording incidents, descriptions, and adventures of extraordinary interest. By S. H. HAMZuxn). With Illustrations. Cloth. $1 75. "Wild Noktheen- Scenes; ok, Spoetdstg Ad- VESTURES WITH THE RiFLE AND THE KoD. Affording remarkably interesting exp©- riences in a section where the howl of the Wolf, the scream of the Panther, and the hoarse hellow of the Moose conld be heardc— presenting a racy book. By S. H. Haiixokd. With Illustrations. Cloth. $1 75. Perils and Pleasttees of a Hunter's Liee; OB, The Romance op Hontinq. Replete with thrilling incidents and hair-breadth escapes, and fascinating in the extreme, while depicting the romance of hunting, By Peeeqbuib Hekhb. With lilostrationa. Cloth. $1 75. Hunting Sports in the West. An amount of novelty and variety, of bold enterprise and noble hardihood, of heroic daring and fierce encounters, which seem to be much more entertaining by the qaiet flro- ■ side than they would be to the one going through them in the forest orfleld. By Cecii. B. Habtlet. With numerous Illustrations. Cloth. $1 75. E'annt Hunter's Western Adventures. Vividly portraying the stirring scenes enacted in Kansas and Missouri during a sojourn of several years on the Western Border, and fully representing social and domestic affairs in frontier life— containing curious pictures of character. With Illustrations. Cloth. $1 75. Wonderful Adventures, bt Land and Sea, OF THE Seven Queek Travellers who Met at an I-xn. Revelations of a singular and unusually entertaining character, in which the most terrible circumstances and mysterious occurrences are faithfully and forcibly placed before the ««4«« By JOSIAH BAKNE3. Cloth. SI 7S. 10 NEW AND LATE BOOKS, Nicaragua; Past, Present, and Fttttjre. Setting forth its history, the manners and customs of its inhabitants, its mines, its minerals, and other productions, and throwing light upon a suhject of very great importance to the masses of our people. By Peter F. Stout, Esq.) iat« U. S. Vice-Consul, Clo'th. $1 75. Female Life Amok-g- the Mormons; or, Hakia Ward's Disclosures. Romantic Incidents, bordering or the marvelous, which show the evils, horrors, and abominations of the Mormon system — tho degradation of its females, and the consequent vices of its society., By Maria. Ward, the Wife of a Mormon Elder. With Illustrations. 40,000 copies sold. Cloth. $1 76. Male Lipe Amoistg the Mormon's. Detailing sights and scenes among the Mormons, with important remarks on their moral and social economy ; being a true transcript of events, viewing Mormonismfrom a. man's standpoint, and forming a companion to the preceding volume. By Austin N. Ward. Edited by Maria Ward. With Illustrations. Cloth. $1 75, Pion-eer Liee i]sr the West. Describing the adventures of Boone, Kenton, Brady, Clark, the Whetzels, the Johnsons, and others, in their fierce encounters with the Indians, and making up a work of the most entertaxniQg and instructive character for those who delight la history and adventure. With numerous Illustrations. Cloth. $1 75. Thrilling Stories oe the Great Rebel- I.10N. Fearful adventures of soldiers, scouts, spies, and refugees; daring exploits of smugglers, guerillas, desperadoes, and others ; tales of loyal and disloyal women; stories of the negro, and incident of fun and merriment in camp and field. By Lieut. Charles S. Grkehb, late of the U. S. Army. With Illustrationa in Oil. Cloth. $1 75. History op the "War in Ik^dia. FuRisriSHiisra- the complete history of British India, together with interesting and thrilling details which have scarcely a parallel in the world's history, to which is added a memoiu of General Sir Henry Havelock. By Henry Frederick Malcolm, Illustratcfi with numerous Engravings. Cloth. $1 75. JOHNSTON'S HAIR TONIC 5 1-2 quarts of Water. 2 ounces of Lac Sulphur. 4 ounces of Pulverized Borax. 5 ounces of Bay Rum. 30 grains of Quinine. 1 2 ounces of Alcohol. 3 drams Oil Bergamont. 4 ounces Fresh Ox Gall. Boil sulphur, quinine and borsoc in the 5 1 -2 quarts of water for one hour, strain twice through cloth, then add gall and alcohol together, stir well and strain, then add all the other ingredients to gall and alcohol, then you have one of the best hair tonics made. L. JOHNSTON. Mayfield, New York. nwiMMuw^wncnftf W!**tr-twrKi»«' warn rTfTTnmTITTTY?? o-^ 7^?^.? i I