i ■ '^jji.|,i: '!'SiiSiii'l'i'i|iii/; ,v ii ■■i ■Kj^^ ^M ifflS' ;;? 1 ^Hb P" J IHl'J' ■ftkll iv' It H^Sli ^bI^^H 1 ^r fSw 1 1 hH y ly^^ THE J. PAUL GETTY MUSEUM LIBR.\RY I. (^ ; PI ^.|^i«,f i^' p- V:^S^!Sis.mm^&-v^'^f^^-^ '- Jn^- VALUABLE SECRETS IN A R rS and r RAD E S: OR, APPROVED Directions froin. tbe t)e0t artists* CONTAINING Upwards of One Thoufand approved Receipts^ FOR THE VARIOUS METHODS Of Engraving on Brafs, Cooper,^ Of preparing the Lajris Laz-ull, to or Steel. " r make Uitraitiarine. Of the Compofition of Metals. | Of the Art of Gilding. OftheCompofitionofVarniihes. r The Art of dying-Wood, Bones, Of Maftichs, Cements, Sealing- x Wax, Sff. ^c. ^ The Art of Cafting in Moulds. Of the Glafs Manufaftory, various i Of making ufeful Sorts of Ink. Imitations of Precious Stones,^ The Art of making Wines. and French Pafte. ^r\.- i /-. r.- c\-- J Oi the Compcution of y megars. Of Colours and Painting, ufeful^ „^-. ^^ . , ^., fr? for Carriage Painters. i ^f Liquors, Effential Oils, &c. Of Painting on Paper. 1 ^f ^^e Coni^dtionary BuUnefs. Of Compofition for Limners. I ^^^^^ ^rt of preparing Snuffs, &c. Of tranfparent Colours. l ^^ ^^'^'"S °'^^ ^P^^^ ^"^ S'^'"^* Coloufs to dye Skins or Gloves, l^'^;/ ^*^^"'S> Bird-catching, To colour or varnifh Copperplate^ P"nts. I And other Of Painting on Glafs. lo r- ^ ^r- ^ , - ., „ . ^., -^ Subjefts, curious, entertaining, and Of Colours of all Sorts for Oil)? ufeful. Water, and Crayons j ^ * A NEW EDITION IMPROVED. H^ tibi erunt Artes! Virg. L O N D O N : Printed for J. SCATCHERD, No. 12, Ave-Maria-Lane ; and J. BARK.ER, at the Dramatic Repofitgry, Ruffell-Court, Drury-Lanc. [ Price 4s, Sewed. ] itiE J> tA^u ^-..: ...uoLoM Library THE EDITOR'S PREFACE, T^HE Arts cannot attain a higher degree of perfeftion, till nnore exa6l enquiries are i;; made concerning every thing which can con- • tribute towards facilitating their progrels. It : ought, therefore, to be the ftudy of every in- V ' dividual to diffufe his obfervations, and ex- tend his refearches, in a countryv where he can claim a liberal encouragement for l^ifcoveries, or the Promulgatit.n of Arts in general. Among ihofe who difcharge their duty in the moft becoming manner, the Britifh Artifts, and profefTed Mechanics, are undoubtedly en- titled to the firft rank, as their experiments, and productions, are evident and real. It is but of a late date iince thofe Arts and Trades, which conftitute the wealth and com- merce of Great Britain, begin to increafe their luftre iv PREFACE. lurtre, oeconomical order, and neceffary dif- tribution, in this great kingdom. The prefent work is a faithful compilation of various fecrets in the refined Arts and Trades: difcoveries no^ way unworthy an Englijhmaris attention. The Art of Engraving., in its infant ftate here, will, if not benefitted, at lead be fettled on a more permanent bafis, by a due obferva- tion of the diretlions and receipts contained in this volume. The various combinations and compofitions of Metals; the Art of Varnishing, of making Mastichs, and CEMENTATiONs ; Curiofities in Glass and Precious Stones . the Mixture of Colours, in Painting ; the Art of Gilding; Dying Wood, Bones, Ivory, (3c. together with the various methods of Moulding; which will be found ufeful^ if not abfolutely necelTary, towards facihtating the progrefs of thofe Arts in Britain, where tafte and elegance feem to claim a proportion- able PREFACE. V able fhare of the public's attention and encou- ragement. The other matters are ufeful to thofe who wifli to be eafiiy accommodated with the po- lite and ufeful neceffaries of a frugal life. They are intended chiefly for thofe who have had Fe\^ opportunities to learn the proper methods of making the beft ufe, in Art, of thofe ar- ticles which Nature profufely lavilhes for the nourifhment and tafte of domeltic felicity. Many of the following Secrets and Receipts fpring from the firft artiiis in France, Italy, and Germany, are tranflated from the French. Se- veral eminent artifts here have given great ad- ditions and afliftance towards rendering them cafy to be undcrftood by the mod common ca- pacity^ efpeciaiiy thofe technical terms pecu- liar to the various Arts and Trades men- tioned. Books Books puhlijhed by J. Barker, at the Dramatic Repojitory, RuJell'Court, Drury-Lane, THE ART of ETCHING and AQUA TINT- ING, ftriftly laid down by the moil approved Mafters; fufficiently enabling Amateurs in Drawing to tranfmit their Works to PoUerity ; or, as Amufements among their circle of Friends. To which is added, the moft ufeful Liquid Colours, well adapted for llaining and colouring the above With a Specimen of Land- fcape and Profile, by F. YRUBSLIPS, is Every LADY and GENTLEMAN their own DEN- TIST, illullrated with a plate, fliewing the various Situ:\tions of the Teeth, containing the Natural Hiliory of the Adult Teeth and their Dife-ifes, with the moft approved Method of Prevention and Cure, by F. B. SriLSBURY, Surgeon, &c. CULPEPPER'S ENGLISH PHYSICIAN, or Herbal; whereby Perfons may prefcrve their Bodies in Health, or cure thcmfelves being Tick or lame, by Medicines made of EtigliJJ? Herbs, tiiey being moll fit for Engiilh Bodiag, hejl edit, neailj bound , 33 AN ESSAY ON WINES, efpecif:I!y on PORT WINE ; intended to inftrucl every Perion to diilinguilh that which is pure, and [o guard againit the Frauds of Aduiteraiion. Alio to indicate when and how i: may be ufeful or injurious in He^ilth or Difeafe, by JOHN WRIGHT, M. D, price 2s. A complete fmall pocket edition, elegantly printed on a fine thin paper mavJe on purpofe, of tne PSALMS and HYMNS ot Isaac Watts, D. D. This edition is very convenient for the Pocket, and on a Letter as large as the fize wOuld admit — Neaily bouad in red, green, or blacky 3 s 6d — elegantlj bound in moroao, 5s The Pfalms and Hymns may be had fepar^te, in all Kinds of elegant and plain bindings. Watts's Divine Songs for Children. 6d. NIXON'S CHESHIRE PROPHECY, publifhedfrom Lady Cooper's Corred Copy, with hiltorical Remarks, anc his Life, by John Oldmixon, Efq. a new edit, with frontifpiece, price 6d. SECRETS IN ARtS mtd GRADES. CHAP. I. Secrets relative to the Art of Engraving. I. A nkax te lay on iron or fleel. TAKE the bulk of a nut of white wax, melt it, and add to it the fize of a mufqust ball "bf cerufe of Venice. When both are incorporated, form this compo- fition inco frn?!! fticks. With them rub your piece of ftee!, or iron, after having previoufly warmed it fuffici- ently to melt the wax, which fpread well over it with a feather. When the wax is cold, trace whatever you will on it, and pafs afterwards, on the lines you have drawn, the /oliowing water. II. A mordant water to cngYare on Jlecl. 1. Take the (Ironged verjuice you can find; alum la powder, and a little dried fait, pulverifed. Mix all to- gether till perfedly diffolved : then pals fome of that water on the lines of your drawing, repeating the fams till it is fufficiently deep engraved. 2. Or elfe take verdigreale, ftrong vinegar, ammoniac and common falts, and copperas, equal parts. Set all to- gether a boiling for a quarter of an hojr : then flrain it B through 2 SECRETS IN ARTS AND TRADES. through a rag, and run fome of that water on yoar plate. In about half an hour afterwards it will be per- fie ftly engraved. 3. Callot's varnifh, of which the compofition ihall be found hereafter, in the Chapter on Varnijhesy i« an admirable compofition to lay on the plate you propofe to engrave. III. I0 engrave ^lih aquafortis, fo that the wmk may appear like a bafTo relievo. Take equal parts of vermillion and black lead ; two or three grains of maftick, in drops. Grind thsm all together, on marble, with lintfeed oil; then put this compofition into a fhell. Next to this operation, cut fome foft quills, and let your Iteel or iron be well polilhed. Try firft, whether your colour runs fufficiently with your pens ; and if it fnould not, you mull add a little more oil to it, fo as to have your pen mark freely with it, as if you were writing with ink, on paper. Then rub well your plate of Heel with wcod sffles, to clean and ungreafe it j after which wipe it with a clean rag, and draw your defign upon it, with your pen, prepared as before, and dipped into your liquor. U you want to draw birds, or other animals, you muft only draw the outlines of them with your pen, then iill up the infide of thofe lines with a hair-pencil; that is to fay, you will cover all the fpace, contsined beiwi'en the firil outlines drawn with the pen, with the fame colour, which you will lay with a brufh, to preferve all th.>J part againft the mordacity of the a^^aforlis. V/hcn that is done, let your work dry .for a day or two; and when dried, take fome fire, made with charcoal, into a chafingdifn, and bake over it your colour, by degree?, till it becomes quite brown. Take care notwithdandingnot to burn it, for fear you (hou Id fcale it when yon come to fcratch, with the point of a needle, thofe etchings or place?, which you want to be engraved, with the following aquafortis. IV. A q u a f G r t i 5 for engra'vlng* Talie V£rdigre2.''e, roch alum, Roman vitriol, and com- mon SECRETS IN ARTS AKD TRADES. 3 mon fait, of each three ounces; pound it into a very iine powder. Have a new pipkin, put a little more than a quart of water, and your drug?, all together. Let the'm thus infufe a couple of hours ; then place them over a charcoal fire ; and when the water has a little Cmmeredt take the pot from oft the fire, and let it cool, that yoa may dip your hand in without fcalding. Then have an earthen cup, with which you take ofF that water, and pour it over the work you mean to engrave; fo that it may run freely over all the places which are to be mark- ed, and then off into a pan placed under to receive it. Continue thus to water your work for three quarters of an hour. Then you will pour upon it clear pump water, to wafh off the mud which the aquafortis Ihall have occa- fioned. You are then to try, with a needle, the depth of the lines of your engraving; and, if not at your lik- ing, you muft begin again watering it, as before. The only care you are to have, ia, that your liquor (hould not be too warm; for then it would fpoil the work. It is belter to ufe it lukewarm only, and be longer at it. V. To engra'ue on bra/s, or coppery nxith aquafortis. You muft put in your colour more maftlck in drops, and bake it alio rather more over the fire, after it is laid on your plate; fo that it ihould almoft turn black. And if it be a flat work, as generally are all thofe on copper- plates, you m«il raife around it a border of wax to pre- vent the aquafortis, which you are to pour on it, from running off, and which is to be a feparating.i^^^o/7//, with which you cover the plate to the thicknefs of 2 crown piece. After it has been thus left covered with that aquafortis, for a little while, this becomes green ; then is the time to throw it away, and to pour in its place fome pump water; when you will examine whether the lines be fufHciently deep or not. If not, pour again frefh aquafrtis on ycur plate, and thus you will obtain works of baffo relie'vo by contrary ; that is to fay, raifed grounds. You may thus engrave all forts of works. B 2 VI. r# SECRETS IN ARTS AND TRADE*. VL To engrave prints by aquafortis. Take fo me cerufe; grind it well with clear pump water, and fize it with ifinglafs. Lay this compofition, with a coarfe brufh, or pencil, on the plate which yoa want to engrave. When it is dry, draw on it whatever defign you pleafe. Or, if you want to counterproof a copperplate print, blacken all the back of your print; and placing that blackened part on your plate, prepared as before, go overfall the ftrokes of your print, wiih a fmoo^h ivory, or wooden point; which will ftamp the black of the print, in all thofe places, on the plate. Then you will go again over all the black ftrokes, which arelaid on your plate, with a pen and ink; and taking afterwards a ilcel point, very fine and well tempered, you will etch your plate with it, in following all the ftrokes marked on it, and pour aq^uafcrtis^ as before dirtded. Vir, Amther. Take white lead, and grind it well with mgftick in drops. Cover your plate wiih it by means firft of a bruPa, and then fmooth it with the foft part of a goofe feather. Let this dry for a day or two; then give a fecond coat, of this compofition, over the firft; and rprcad it with the palm of your hand. When dry, bake it over charcoal, till it comes a little yellow; then draw what you will over it, with a black lead pencil; and pro- ceed afterwards, as before direiied. Virr. The method of etigranjtng nuith aquafortis, 1. You muft have a very well poliftied plate, and per- feiflly clean. Set it to warm over a chafingdiih, in which there is a charcoal fire. While on it, cover it with a varnifh, either dry or liquid, for there are two forts. Then you blacken that varnilh with the flame of a candle, over which you pafs, and repafs, the plate on the varnifl":ed fide. 2. This being done, you have no more to do than to chalk your defign on that plate, which is infinitely more eafy SECRETS IN ARTS AND TRADES. ^ eafy than to engrave with the graver. For, if you rub the back part of your drawing with feme fanguine Hone {red chalk) or any thing elfe, and lay it afterwards on your piste, to trace it with a painr, the Tanguine, which is on the back of the draught, will eafily fc: off on the varnifh. So that you may f How after.vaids all the lines of the defign, and be infinitely more cone£l in all the turns, and the expreffion of the figures. This Is the reafon why all the painters who have their ovvn works engraved, iske the trouble of drawing alfo the outlines of their figures, that the fp'rit and beauty of the defign may be preferved. Indeed it muli be confefled, that we always difcover a great deal more art in thofe pieces which are engraved with aquafortis^ than there is found in them that are done by the graver. And, even in many of theie, \.\iz aquafonis is often employed to (ketch lightly the contours^ or outlines of the figures, and to have them more corrcili. 3. True it is, that it is fometimes found neceflary to touch a little over with the graver certain parts which are not flrong enough, or that the aquafcrtis has not eaten in fufHciently. For it is not eafy, in a great plate, to get all the feveral parts fo proportionably, and a propcj^ eaten in, as there fnould be nothing to find fault with. 4. It is not enough for an engraver to work with the point of his needle, or fcooper, in all the different pl.ices of his work, with the llrength and delicacy neceffary to make appear, as he wants them to be, the moll remote and the neareft parts. It is again requifite that he fliould take care, when he comes to put the aquafortis on hjs plate, it fhould not bite equally every where. This is prevented, as fellows, by a mixture of oil and tallow, which you will drop in it, from a lighted candle. 5. To this efFeft he murt have a framed wooden board, overlaid with wax, on which he fixes his plate a little flant way ; then pours aquafortis on it, fo that it may only pafs over it, and run into an earthen pan, placed under to receive it. Therefore he takes care 10 examine when thofe parts, which are not to be fo deeply eaten in, have received a f^fficient quantity of aqunfortii', in which B 3 cafe. O SECRETS IN A5.7S AND TRADES. cafe, taking off his plate, he wafhes it with pump water, by pouring it only over, dries it gently before the fire, then covers th3 mcft remote parts, and them which he wants to preferve weakeft, with the abovementioned mixture of oil and tallow, that the aquafortis fiiould not Ecl, anv more, on thofe places. Thus, covering at feveral times, and as much as he pleafe?, fuch places of his plate as he wants to keep not fo ilrong as others, ic refuhs that the figures, which are forwards in the pidure, are conftantly every time warned with the aqiiafort'n which cats in them, till he fees they are fufficiently engraved, and according to the degree of ftrcngth which he is ^delirous of giving them. 6. That fort of aquafortis we have mentioned and de- fCfibed in this chapter at the article rf the n.':&te^ for en- gra'ving on irou, and which is compofed with verdigreafe, vinegar, corrnion and aaimoniac fait?, and copperas, is alfo made ufe of to engrave on copper, in pouring it on the plates, covered either with hard or foftvarnilh, and fcratched, or etched, agreeably to the dcfign you intend to engrave on them. 7. As for whal concerns the refiner's aquafortis, com- monly called iK-'hite 'ujater, it is never ufed but upon the foft varnifh, and never as the former, which -is called £reen ttiater, by pouring it only over the plate, and let- ting it run ofr into a pan under it. A border of wa» mult be made round the plate, on which, this being laid Jlat upon a table, fome of that ivi>ite ivater is poured, after having previoufly tempered it more or lefs with a proportionable quantity of common water, which is called pickling, IX . To engrave on nxood. You begin by preparing a board, according to the fize and thicknefs ycu want it, and finely polifhed on the fide it is to be engraved. The fort of wood which is generally chofen for fuch a purpofe, is either pear-tree or box. And, of the twdSthis laft is even ftill preferable, both on account of its being of a fuperior hardnefs, and alfo lefs liable to be worm-eaten. On that board you draw SECRETS IN ARTS AND TRADES, 7 draw firft your defign, fuch as you want it to appear ia printing. They, who have not the talent of drawing, as there are a great number who make ufe of the very drawing yoQ give them, which they pafte on their board, by the right {ide, with a paiie nrade of good flour, water, and a little vinegar. You muil take care that all the ilrokes of the drawing Ihould touch well, and ftick on the wood ; and, when the paper is very dry, wet it gently, and with the tip of your finger rub it oiF by degrees, fo that the ftrokes only of the drawing fhouli remain On your board, as if you had drawn it with ink and a pen. Thefe Ilroke;, or lines, fhew all that you are to fpare, or preferve ; all the reft you are to cut off and fink down with delicacy, by means of a fharp and well-tempered pen knife, fmall chifel, or gouef, according to the fize and delicacy of the work, for you have n© need ur iron feveral beds alternately, one over another; and having well luted the vefTels in which you ihali have made thoie beds of iron and cement, give them a reverberating fire, for three times twenty-four hours, and the operation is done. II. To make tin. Take a difcretionable quantity of rye- bran, quite pure, boil it a minute or two in vinegar, then add to it a little water, and in that fame inftant plunge your fheets of black iron ; then take out of the fire, and Hop well, the vciTcl. Let your iron reft there and foak for tvventy- fiur hours, after which time take off your iron flieets ; fcore them well with the very bran with which they were a-fcaking, then rub them over a little with grindftones. This being done, make them foak again in a water wherein you fhall have dilfolved fome ammoniac fait, whence having taken them off, fet them a draining, and rub them afterwards with rye-bran, and your tin will be done* B 6 Obf^rve IS SECRETS IN ARTS AND TRADES. Obferve that the veffel in which you lay your flieets foaking, muft be large enough to receive them in their full intended fize. . III. To break an iron har as I'rg as the arm. Take melted foap, with which you v\ill rub your iron bar at the place where you would have it break. Then with any thing take off and cltan away part of that unftion, in the middle of it, about the width of half-a- crown. Then take a fponge, dipt into ardent water of three diftillations, bring it round the bar, and in fix hou's it will break. IV. Another for the fame purpo/e. In two pounds of aquafortis, dilTolve orpine, fulphur, regal, and verdigreafe, one ounce of each ; of quick lime killed in two ounces, of triple diftilled vinegar one ounce. Place the whole in an alembic, with one ounce of faltpetre, and two of ammoniac fait ; and, having given a gradual fire to it, you will take the fpirits which Ihall have diftilled, and put them again over the faces or refidue, with an addition of two ounces of pul- verifed atftnic. Diftil this a-i^ewy and keep what arifes from it. In this, if you dip an handkerchief, and turn it round an iron bar, in three hours time it will break with the greateft eafe. You muft only take a great care to guard yourfelf againft the fumes, in difliiling this coropofition. V. To ccmpofe a metal of a gold colour. Take refiner's copper, fix ounces; melt it in a crucible; add one ounce of calaminary (lone; half an ounce of tutty, and one of terra merita^ in powder. Give to this a melting fire for five or fix hours running, then take off the crucible from the fire. Put this compofition in pow- der, and add to it two ounces of common mercury, fix of fea-falt exficcated, and a fufficient quantity of water. Set the whole a-boiling, until there appear no more mer- cury. Then put the mauer ii to a crucible, and place it between two fires of kindled coals, avoiding carefully the breathing SECRETS IN ARTS AKD TRADES. 13 breathing of the fumes. Give this a melting fire, fcr two hours, then wafh the compofition in water, till this runs ofF quite clear. Set this again in a crucible; and, when melted, pour it into an ingot. This will give ycu a metal, of the moil beautiful gold colour, which you may make ufe of for plates, buckles, fnuif- boxes, cane- heads, &CC. Vf . Another compcjltlon of metal. Take a reafonable quantity of the leaves al Perjicaria urensy called Jr/martj or vulgarly, Water-pepper, which you will dry in the ftiade. Melt in a crucible fix ounces of refiner's copper, and when melted, throw in one ounce of powder of the arfmart's leaves, or even half an ounce; then cover the crucible with an iron lid, and keep this matter in fufion for the fpace of one hvour, after which you call it in an ingot. This procefs wi!l give you a metal which (except the colour that artilh can at any time give it by an i idu:try well known to them) has otherwife all the qualities of gold. The only defcd is, that it cannot bear tefting, and that it mufl: therefore ferve only to fupply common copper which rufls eafily, and has not fo much brightaefs. It may be ufed for candlefticks, and other fimilar works. We thought it was proper here to give this receipt, as it is to be wifhed we could make oirfelves thofe me- tallic compofitions, which we import from Holland, and other countries. VII. To dijfol've gold in your naked hand, Diftil ban's blood juft killed; and, after having drawn the fpirlts per afcenfum in balneo-mari<^j cohobare again three different times. At the third diftillation you fublime all the fixt; and, when done, lute well the veifel, and keep the liquor for ufe. This liquor, care- fully preferved, will difiblve gold in the naked pahn of your hand. VIII. HoiM to give fome pRrfe6lion to imperfeB metals. It is well known that gold is the moH perfed of me- tals. 14 SECRETS IN ARTS AND TRADES. tals. After this comes filver, the principles of which are very near pure, and equally proportioned between them as thofeofgold. All other mstcils are reckoned impeifedl and crude. Among them however, that which approaches nearell: to perfeftion, is copper. This therefore may eafily be purified, by bei;;g delivered of all the fuperHcial and combuftible fulphurs with which it is loaded. And whoever will proceed, according to the following direc- tion, will not fail to obtain it. 1. Take what quantity you pleafe of copper. Set it in a crucible over a melting fire. While melting in that crucible, throw in at different tim.es fome tutty-powder mixed wish equal parts of refined faltpetre. Then, the detonations being made, take the crucible out of the fire and let it cool. Break the crucible and feparate the fccries from the reg'ulas. Put the copper regulus into another crucible, and reiterate the fame operation three times, till the copper is extremely fine and true gold colour. 2. Now, if you fet it a m.elting for the fourth time, and projed on it perficaria or hydro pepper leaf powder, yea will render it iUll more perfcfl ; and you might thus purify it fo far, as to give it, at lafl, all the qualities of gold. 3. Whoever will know how to purify brafs from its foreign fulphur, will turn it likevvife into a very fine filver. 4. You may alfo whiten lead ; and, giving it the hard- nefs of filver, render it fimilar to it. 5. Pewter and quickfilver may likewife be purified, in Separating from this laft its arfenical falphurs, and fixing it by the fupplerr.ent of a fixt, metaiiic, incombuftible and folary fuiphur. The other may, by taking ofF from it its fuperfluous I'aline part, and uniting its mer. curial one to the true metallic fulphur. , But this we cannot exped to attain, if not previoufly verfed in the method of diilolving, analyfing, and dividing or fepa- rating, and then re-embodying again metallic fubllances; and this is knov/n by none but the fons of ths art, the adepts alone. IX. To SECRETS II* ARTS AND TRADES. I^ IX. To melt metals in the Jh ell of a nutj nxithout hurning it. Take faltpetre two ounces; falphur half an ounce; oak, walnut-iree, or any other very dry wood fawdaft half an ounce. Let the fawduft be fifted very fine, and the faltpetre and fulphur reduced to an impalpable pov\ der. All this being well mixed together, fill the fhell of a nut with it to the brim ; then lay over it a piece of gold, filver, or any other metal you pleafe; and, having co- vered it again with the fame powder, fet the fire to it, and you will fee that the metal will melr, and remain at the bottom of the fiiell. X. 51? increafe the 'virtue of a loadjione. You muft let it foak, for forty days, in iron oil. n XI. T<} rejlore gold to its iu eight, after it has hjl regal luater* Put a bit Qi iortoifejhell to foak, for fome time, in regal water. Then put your gold in it, and by that means, it will recover its loli weioht. a XII, 1^0 Operate the tranfmutation of fel'ver into gold, 1. Get a new iron pan to grow red hot upon a trivet, and then put two pounds of lead in it. As foon as this is melted, throw over it, by degrees, fome good falt- petre pulverifed. This will melt likewife. Keep it thus in fufion till it is at leail half diflipated. Should it take fire during that time, it does not fignify, for it hurts no- thing, and the more concofted over again the faltpetre is, the Ilronger is the oil. 2. Let this cool, divide the faltpetre from the lead. After having well pounded it on a marble ftone, carry it into the cellar. There it will fall into deliquium, which you will pour into a cucurbit, with double irs weight of true French fpirit of wine, added by little and little at a time ; then diftil by a flow fire. Grind on marble, as 'before, what remains in the cucurbit: and, being turned into dfli^uiumi put it agaia into the cucurbit, with fome mor« uAAA>> .ti^^a^M^mitmit&m l6 SECRETS IN ARTS AND TRADES. more fpirit of wine. Take off thefe diflblutions and cohobaticns, repeating the fame procefs over again ss before, till the faitpetre remains at the bottom of the cucurbit refolved into a true oil, which congeals itfelf ro longer and this will procure you what is called the Fix- balm. 3. Next to that operation, you will make an aquafortis with equal parts of falipetre, dried vitriol, and roch.- alum ; and, bi,fore you put the receiver to the cucurbit, add fteel-filings, antimony, verdigreafe, in fubtile _pow'- der, tuttyiand cinnabar, of each half an ounce, or one ounce, according to the quantity of aquafortis you want to draw. Cohcoate the fpir'ts feven times over, upon the /^rfj, which you will grind each time on a marble table. 4. Diff:)lve one ounce of f.Iver in three of this liquor; and, on that fqlution, flill, drop by drop, one ounce of nitre oil in a bottle made like the hour glafle?, which after the operation mufl: be at moll only half full, and which you will cover with another inverted, fo that the neck of the under one ihouid get into that of the upper one. Or elfe, put it in a mattrefs with a long neck, which you will feal hermetically; but, if you make ufe of bottler take care to lue well rhe joints. Place this over hot aihes, and plunge it in them to the height of Hx inches. Give under this a lamp fire, which Ihou'd not reach the nsatter by three fingers diflance. You will get every day to the amount cf a filver pennyweight of filver fixed into gold. And, when the whole fiiali have been fixed thus, day after day, the aquafortis^ which before was green as an emerald, will become as clear as pump water. Let the compofition coo), and divide the v.ater from the oil, which will never be the wcrfe for ufe, and mull therefore be preferved. At the bf ttom of the velTel you will find the filver fixed into gold. XIII. Fixatic7i of gold into Jiher. I. Sublime, on a fand fire, foms arfinic, with an equal weight of decrepitate fait. Take the ir.iddle and cryftaiins SECRETS IN ARTS AND TRADES. I J cryOallne marter which fublimates, reje£ling the fub- tile fiour which rifes on ihe head, and the dregs which remain in the bottom. Sublime over again this cryftal, and reiterate fo many times as neceffary, that no flour fiiould longer fublimate. 2. Calcinate fome filver with mercury, with which amalgamate it, and this as many times as you may find neceffary, that the water in which you waQi your filver, after the diflipation of the mercury by means of fire, fhould run as fair and clean as when you poured it over it. 3. Take one ounce of thi? calcinated filver, and four of the aforefaid arfenic; fublime the whole fo man/ times as neceffary, that nothing fhould afcend any more. This fublimation may eafiiy be performed in a mattrefs laid on its fide, which you mnft turn fo as to put always underneath what is fublimed aboe. By means offuch an indullrious praflice, you avoid the necefCty of breaking your inattrelTes every time you want to re-fublime what was already fublimed. At latt the matjer turns into a ilone, which having pounded, put on a digeftlng bath, till it is all reduced into a fixed oil, which you know to be done by the tranfparency of the veffel. 4. Take four parts of mercury, and one of that oiL Put firft the mercury into the crucible, and, afterwards, this fixt oil. Give a gradual fire, till all the compofitioa be reduced into a lump, which adheres to the crucible. Take it out and teft it ; you will find it to be the fineft filver in the world. XIV. To extras mercury from lead* ^ Take pearl aflies one pound; vine alhes four; quick lime one i and pebbles calcinated two. Make a llrong lye of the whole with diililled vinegar. DifToIve in this two pounds of lead ; and, when the lye is become v/hite* throw in ten ounces of borax. When this is diilbl»ed, throw the whole into a retort, and diftil it with a gradual fire. You will get, into the receiver, ten ounces, at leaft, of quickfilver. XV. Anotbsr 1^ SECRETS IN ARTS AND TRADES* XV» Another mercury from Iead» Take lead filings one, pound ; ammoniac fait four ounces; bricks pounded into a powder, three pounds. Diftil this compoiition in a retort, on a gradual fire. The receiver muH be very large, half full of water, and the fire muft be continued for twelve hours, palhing it by degrees, to the yzry laft. XVI. Permutation of lead intofuver. Take fine lead ; cslcine it v/ith common fait, or elfe , with that fort of falc wh ch is extraded from the dregs, />cf/, or caput mortuum of faltpetre and vitriol calcinated both together. Soak the whole warmly with oil of vitriol, till ycu make it come into an unsSliious palle. - This put in a por, or crucible, well luted, and placed-^" in a pan full of fard, with which you will cover it over entirely. Make under this a digefting fire; that is to fay, fiich a fire as is nece/Tary to warm the fand ; keep it fo for ten days, then take off your matter and tefl it. Cut off one hundred and Ji've pcunds weight of lead, you >vill drasv yff^ marcs or fvjo pounds and half ^Qi'^i Q>i. filvtr, capable to ftand the teft. XV \l. Fixation cffaltpetre, Melt fome lead in a crucible, and prcje and tsrtar falts and verdigre^fe, XIX. Amthir JICRETS IN ARTS AND TRADES, ip XIX. Anoihe,' to the fame purpofe. Pound Tone vitriol in powder, and diftil the fpirits from it by means of the retort. Rephce the fpirits on the ccjput mortimm^ then plunge and extinguiih in them feme red hot iron laminas, or filings; and, by little and X'V'^xX^f the iron will turn into copper, XX. Another. DilFolve vitriol in common water; pafs it through filtering paper, then evaporate the water unto z pellicula ^ and put it in the ceilar, for one night, and you will obiain fome green cryflals. Redden them in the fire, then diflblve them three or four times in diililled vinegar, drying them every lime, till thefe cryftals become re-l. Diflblve them again in the fame vinegar, and extinguifh in it fome red hot iron laminas, filings, or any other iron rubbifh, they, and tstxy one, will, by thefe means, tarja into a very fine copper, XXI. To prefer 've the bright nefs of arms. Rub them with hart's marrow. Oi elfe, difToIve fome alum powder with the ftrongefl vinegar you can find, (that of Monipellier^ which ferves to make their famous verdigreafe, is the fitted) and rub your arms with it. Viy thefe means, they keep for ever bright and fhining, XXII. To manage feel fo, that it may cut iron as it 'v:er9 lead. Draw, by an alembic, the water which will ccme from a certain quantity of earth-Vv'orms ; join with this water an equal quantity of horfe radifli juice. Then temper, four or five times, in this liquor, your iron kindled red hot. That fort of f^eel is made ufe of for knives, fwords, and other inftruments, with which you may cut iron with as much eafe as if it were lead. XXill. Tj 2© SECRETS IN ARTS AND TRADES. XXIII. rojcftenpel Tal Take andmony and decrepitate fait, of each one pound. Mix them together, and put in a retort of two quarts. Set the retort < n ihe bare fire, or on the gradual fand fir':-. Let the beak of the retort be in the wa'er, and at the bottom of that vciTel, wher in the w.iter is, you will find the running mercury of antimony. XXV". A magical fnercurial ring. Take verdigreafe half a pound, and an equal quantity of copperas. Pulverife each of them feparately, and put thefe powders into an iron pan, which hath never been uftd before for any thing elfe. Boil the whole, for about two minutes, in very ftrong vinegar. Then throw into the pan half a pound of crude mercury, which you will incefl'antly (lir with a wooden fpatula. Begin^ to boil fii-fl by a flow fi:e, and never ceaie to (tir the whole well, for fear oi the adhefion of mercury. In proportion as the vinegar fi-iks, you may add m re, not exceeding, however, the quantity of half a pint, or thereabouts. When this has boiled about a coup!e of hour3, the matter will remain in a lump at the bottom cf the pan. Let it cool with the fmall quantity of vinegar which Oiall remain after the ebullition, then throw it into a large pan of cold water. Handle ihi> lump well in that water, in order to purge it from all the munditiit. Throw that iirft water away, and pat clean warer in, and do the fame again and again, keeping handling the matter well in SECPvETS IN ARTS AND TRADES. 21 in your waters, till the laft remain3 clear as rock water. When your mercury is thus well fixed, put it in a clean piece of linen to take off the fuperfluous parts ; and what remains well fixed after this fecor.d trial, you mult extend on a (heet cf white paper, on which, having flattened it quickly, and cut as haftily, for fear it ihouid grow too hard, into fmall bits of the form and fize yen like, you expofe it to the dew of one night, from the evening to the morning, and then you will find it as hard as iron. XXVI. To melt the afar ef aid mercury. Take Alexandrian tutty, and terra fuerjfa, of CcLch half a pound, feparacely pulverifed and mixed afterwards to- gether. Stratify your bits of the above mercury, making the firft and lall Jirata, or bed?, wirh the powder?, and a little thicker than the other?. Cover your crucible with another, and lute them fo well that there fiiould no chink remain, which you v,i!! examine well after having dried them In an oven. When perfedly dry, place your cru- cibles in a gold or blackfmith's furnace, and furround them well with live coals every way, by the fides, top and bottom, which you will make bialting for a quarter of an hour; and pufTi by Hrength cf bellows during half an hour, then let them coo: gradually in the fire till the next day; when, taking oft'your crucible, you will find your matter turned into a gold colour. Throw it into a pan of water, and walh it well till the water remains clear. The whole being granulated, put in a fmall crucible with ha'f an ounce of borax, and m.elt it as you v/ould gold or fiiver, then throw in it an in^o-.. With this m.atter you will make your rings in drawing ihii mtit^l through the wiring bench, or otherv.'ife. XXVII. The 'virtue of thofe ri?igs. Tbey flop the colds in tie head, flicw the diforders one may be affcf^ed with, particularly in thofe well known monthly difeafe:- of women. At fuch times the ring turns of a dull red colour. They are alfo very uf ful in kiliinw the v\orms in fmall children, if you make them boil in a varnilhed new pipkin, with a glcifs (or four ounces) of water, reduced to a third, and drank fafting. XXVlIf. A 22 SECRETS IN ARTS AND TRADES. XXVIII. A fixation of copper y mohich nuill be found to yieU fix ounces out of eight, on the teji. Take two ounces of fine pewter, which melt in a cru- cible, adding gradually to it, after it is melted, an equal quantity in weight of flour of fulphur. When all is ca!ci- raied, and while llill a little warm, add again to it half an ounce of common purified mercury, flirring continually with a fpatula, till the mercury difappears entirely. There v.ill come a powder, of which if you projed one, on four ounces of red copper in fufion, then flir and cail in ingots, you may obtain the promifed advantage. XXIX. 'To *whiten copper fo as to make 'very fine fgures ^jjith it* Take five parts of copper, which you vc^ill melt in a crucible, then throw in one part of zinc. As foon as the zinc is in it, take it off from the fire, and flir the matter a little with an iron rod, then caft it in the moulds of your figures. They will look like filver cafted ones. XXX. To give the fineji colour of gold to copper ^ in order f make ftatuesy or other ivorks ivith it. Take one pound of copper, melt it in a crucible, then throw in it one ounce of Alexandrian tiuty reduced into a fubtile powder, and mixed widi two ounces of bean-flour. Take care to keep during this matter, and to guard your- ftlfagaidl the fumes. Afcer tvvo hours of fufion, you will take this compofition off, and wafli it well, and put it again in the crucicle with the fame quav.ihy as before of the fame powders. When melted, for this fecond time, you may take it off, and caft it in the moulds you propofe, and had prepared for it. XXXI. I'o ijnitate tortoifejhell on copper. Rub copper laminas over with oil of nuts, then dry them over a flow fire, fupported by their extremities, upon fmall iron bars. " XXXII. r# SECRETS IN ARTS AND TRADES. 25 XXXII. To perform the fame on horn* 'Make a cold diiTolution of aurl pigment in filtered lime water; then, lay feme of this liquor with a bruih on your comb or other horn work. Reiterate this, if you find it has not penetrated enough the firll time, and turn it, to do the fame the other fide. XXXIII. To fofun metals. Take faltpetre and caraphire equal parts. DifTolve them in a lye made with two parts of oak-wood afhes and one of quick lime. Fafs this folution through a filtering paper, and vapofife it over a flow fire in a glafs vefTel. There refults a borax, which, thrown in metals while in fafion, foftens them perfe<5lly. XXXIV. To ivajh hrafs figures over fwith fher. Take one ounce of aquafortis. Diflblve in it over a moderate fire one drachm of goad filvercut fmall, orgranu- lst?d. This filver bcin;> wholly diflblved, take the vefTel off from the fire, and throw in it as much white tartar as is required to abfolve all the liquor. The r? it is a pafte with which you may rub over any work made of copper, and which will give it the white colour of filver. XXXV. To operate the tranfmutaiion of iron into fed. • Take beech and willow, burn theiTi together. When iti coals, extinguiili them, before they are confumed, with water, or rather, with chamber Jye. Pound them well, and fift them through a very fine fieve. Then bi^rn like- wife ox horns, ar.d prepare them thi fame way. oift well alfo foot, vine aihes, burnt fhocs afhes, and pomegra- nate faell powder, patriijg afide and feparatelv each drug by itftlf, and mix them afterwards, when ufed, in the following proportions. — Coals twelve pounds; horns ten; fhoes. vine, foot, and pomegranate, of each equal quantity, three pounds, all well mi;€, t-artar^ and alkali fait. P..ur over it a fufficient quantity of cow-pifs, to make a thick pap with it, which you will fet a drying in the fun, or before the fie. Make an iron red hot in the fire; ■then, plunge!;! that matter. You may afterwards melt it as you would lilver; and then work it in the fame way Mhencold. ^^j_^^ SECRETS IN ARTS AND TRADES. ZJ XLI. To give iron a temper to cut porphyry. Make your iron red, hot, and plunge it in diftilled wa- ter from nettles, acanthus, and pile fella y (or moufe-ears); or in the very juice pounded out from thefe plants, XLII. To /often all forts of metals. Take fublimated mercury, cuphorbium, borax, and ammoniac fait, of each equal parts pulverifed. Proje6t feme of that powder over any metal, when in a ftate of fufion, and you will obtain the defired effeft of making it foft. XLIII. To /often a fophi/lic metal. Take black foap and common fait, of each two ounces j human excrements dried and pulverifed, four oonres; roch alum an equal quantity, and nitre fait, half an ounce* Incorporate all together in a pan, over the fire, with bul- lock's gallj keep ftirring it till you feel no longer any faline particle. Then take off the pan from the lire, and let the compofition cool. Of this you may throw fome into the crucible in which your metal is in fufion. XLIV. A good temper for arms. Take tythimalus, or fpurge ; roots of wild horfe- radifh, bryonia, and purflain, of each equal quantities. Pound all together, fo that you may get at leaH: one pound of juice. Add to this one pound of red haired child's water; faltpetre, alkaline, gem and ammoniac falts, of e£ch one drachm. When you have mixed all well together in a glafs veflelclofe flopped, bury it in the cellar, and let it there lie for twenty days. Then bring it up again, and put it in a retort, to which you will adapt and lute well its receiver, and begin to diftil by a gradual fire. Ngw when you want to get arms of a good C 2 temper. ■23 SECRETS IN ARTS AND TRADES. temper, you have only to plunge them in this diftilled liquor, after having previoufly made ttiem red hot in the fire. XLV. Another eI weighs. LXXIV. ^Q folder iron, or any other metal^ tuithout fre^ 1. Take one ounce of ammoniac, and one of common falts ; an equal quantity of calcined tartar, and as much of bell- metal, with three ounces of antimony. Pound all together and fift it. Put this into a piece of linen, and inclofe it well all round with fuller's earth, about one inch thick. Let it dry, then put it between two crucibles, over a flow fire, to get heat by degrees. Pufh on the fire till the lump contair.cd in the crucibles becomes quite red hot, and melt all together. Then let the, veflels, and the whole, cool gradually, and pound it into powcier. 2. When you want to folder any thing, put the two pieces you want to join on a table, approaching their ex- tremities as near as yen can one to another. Make a cruil of fuUer'^s earth fo, that holding to each piece, and palling under the joint, it fhculd be open over it on the top. Then throw fome of your powder between and over the joint. Have again fome borax, which put into hot wine till this is confumed, and witii a feather rub your powder at the place of the joint; you will fee it immediately boiling. As foon as the boiling flops, the confoiidaiioa is made. If there be any roughnefs, you muft fmootben it, by rubbing with a grinding ilOnC, for the file will have no power over it. LXX V. To folder nxith fire. Make a pafte with pulverifed chalk and gum water^ which put aFOunvi the two broken pieces placed en a table, and prepared as before-mentioned in the preceding receipt. The cnly difference is, that you are to rub over the two united extremities with melted foap; and, afier having thrown fome of the above powder at the place of the joinr, hold SECRETS IN ARTS AND TRADES. 39 hold a kindled piece of charcoal over it. This will im- mediately fet the matter in fufion, which is no fooner done but you may lake off the pafte, and you will find it con- folidated. LXXVI. To make hot ax. Take two ounces of roch-alum, dilute it, and mix it with two ounces of alkaline fait, which is ufed in making of glafs. Put all into a pewter pot, and fet it a-doing, for the fpace of half an hour, over a gentle fire ; then take it out of the water. Take next two ounces of gem fait in powder, as much of alkaline fait, two pounds of virgin honey, and one of cow milk. Mix well all together, and fet it in the fun for three days. Then the borax is done. LXX VII, To render iron as nxhite and beautiful asjilver. Take ammoniac fait in powder, and mix it with an equal quantity of quick lime. Put them all together into cold water, and mix well. When done, any iron piece, which you Ihall have made red hot, will, if you Iteep it in that prepared water, become as white as filver. LXXVIII. To calcine peivler, and render it as luhiie and hard as filver. Melt well your pewter in a crucible, fo that it may be very fine and clear. Pour it afterwards into a very ilrong vinegar, then into mercurial water. Repeat that opera- tion as many times as you pleaie, you will each time give it an additional degree of hardnefs and whitenefs, draw- ing near to filver; fo much, that it will at lalt be sz^y difficult to diftingui/h it from filver itlelf, LXXIX. Another to the fame purpcfe. Make a good lye with vine branch afhes and vinegar. Throw in your pewter when in fufion. Repeat this, fe- ven different times. Have next fome new goat*a milk, in which you ihall have added fome white arfsnic in powder. Melt your pewter again; then throw it in this preparation. Repeat twelve times the fame, and the pewter will become as hard and as white as filver. LXXX. To 40 SECRETS IN ARTS AND TRADES, LXXX. To nvbiten bra/s. T. Tnks rcfm and faltpetre, equal quantities. Pound all in a motar, and reduce it into an impilpable powder. Put this into an tarthen pan made x&d hot, and thus burn the matter. As foon a? done, you muft waih and dry it, then grind it again as before, with the addition of an equal quantity of auiipigment. Then put all this into a crucible, cover it with another well Inted, and having a little hole ia the top, which you will ftop by laying o ily a medal on it. When calcined, take what yoa will find clear in the bottom, not what will have fublimed on the top. Make a very fine powder of this matter; and, with o-7(? Tingle ounce of that powdtr, ycu will be able to whiten two pounds of braf?, in proceedi:ig about it as follows. 2. Melt firll your brafs as ufual; and, when in good fufion, call it into very good vinegar; an operation which you muft repeat three limes. Then, when you melt it {qt the fourth time, you are to proj^d on it, as w^ faid before, one ounce o;dy (if yoa have two pounds cf brafs) of ihc faid powde; , which will render yoi>r brafs as white as filver. N. B. To melt the brafs with more facility, throw in the crucible a certain diicreiionable quantity of mice-dung. LXXXf. Atjotker method. Brafs, copper. Iron or fteel, may alfo be eafily whitened by means of the butcr from Cornwall tin, or pewter, prepared with fublimate, proceeding as follow.-. Take Cornwall pevvtei, about one pound; add to it half that quantity of fublimate. Sec it on a ftrong iire, and fublime. Throw away the firft water. The fecond is good, which you knovv' by its white colour. Now, if you make a piece of copper, brafs, ftel, or iron, it does not fignify which, red hot, and ileep it in that water, it will become as white a: filver. LXXXII. Tc exii-aEi gold from fiUjer» 1. Melt whatever quantity yoa pleafe of lead, in a crucible, over a fire of clear and bright live-coals. Have at the frtir.e lime in fufion an equal quantity of fulphur. Then SECRETS IN ARTS AND TRADES. 4I Then Jake your firft crucible, in which the lead is melted, ofF from the fi-e; and, before the leid fliall congeal, throw in the i'ame quantity in weight of quickfilver. Stir and mix well this with a Hick. When this is done, pour your I'ulphur, from the other crucible, over the mix- ture of lead and quicklilver you have juft made, and which coagulates, continually Airring carefully the matter with a fpatula, for fear the fulphur fhould blaze and be con- fumed, before it is all poured in. When the whole is come quite cold, grind it on 2 marble table with a mul- lar. Then put all again into a crucible over the fire, and leave it in fufion till ail the fulphur is burni out. and the matter be fluid enough to be cad in an ingot. This will look like the regulus of melted antimony. It will have even its brittlenefs. 2. Reduce this compondon in-o powder, and, with an equal quantity in weight of it and of filver laminas, mikejirata/uper Jiraia of them, alternately, in a cruci- ble, beginning and ending always with the powder. Then, over the laft bed, put about half an inch thick of Vene- tian glafs, or cryllal, reduced into an impalpable powder, Obferve however that the crucible fhould not be filled fo near the brim as to let the ghfs boil over. Make a fire (Irong enough to melt both the matters and the glafs, and fet them thus in fuiion all together for an hour at leaft. Then take off, and let cool, your regulus ; in breaking your crucible, make a coppel, or teft, in which you will put lead in fufion, till it is as fluid as it can be. Throw in your regulus to purify it by that teft, in the fame man- ner as filverfmiths do. 'When your filver fhall be fallen to the bottom very pure, put it in laminas, or gra- nulate it; then put'it to diflolvc in aquafortis. You will fee fome fmall particles of fine gold precipitating from it, in the form of black powder. Walh thefe in warm wa- ter; then put them in fufion, in a crucib'e, and you will have true pieces of good gold, fit for any of the chymical phyfics, and capable to ftand any tefl. CHAP. ( 42 ) CHAP. Ill, Secrets for the Compofition of Varnishes, &c. I. A gold 'uarnijh, TAKE karabe^ or amber, eight ounces, and two of gum-lac. Melt firft the karabe, in a varnilhed earthen per, or in the retort of an alembic, over a very ftrong fire. When this is melted, throw in the gum-lac, and let this melt in the fame manner. Then take fome of the lire off, and let it cool; obferving with a ftick^ whether the matcer has got all its fluidity. Mix in it fix or eight ounces of turpentine oil. Keep (lirring, in or- der to incorporate well this oil with the reft. Add alfa a fpoonful of lintfeed oil, prepared with ^epatica-aloes^ which, in order to reduce to the thicknefs of a fyrup, mix with a fufficient q^uantity of oil of turpentine, tinged with rccou, II, Hovj to prfpare the Unt/eed oil ivith the hcpaiicSL-aloa, for the abo've purprje. Prepare the lintfeed oil with hepatica-2i\oQ9y by mixing four ounces of this in powder, with one pound of the faid oil, over the fire, till it has acquired the confiftence of a very thick fyrup, and you fee your oil beginning to fcum, and to fwell much. Then pafs it through a piece of linen, let it cool, and bottle it, to keep for the above- mentioned ufe, III, To draiv the tinBure of rocou ufed in the compofition of the aho-ve varnijh* In order to draw the lindlure of rocou^ put four ounces of SECRETS IN ARTS AND TRADES. 43 of it in oil of turpentine. Set this over a gentle fire, in the retort of an alembic; and, as foon as the oil begins to boil, take it off from the fire; ftir well v%ith a ftick, and filter ii ihrough a paper, to ufe it as direfted before, IV. A 'varnijh for teeing* CoDcoa fome tnrpentire with water, and white wine, or brandy. When concoaed, ciflblve it in wine and oil cf turpentine. V. An excellent njarnijh. Take what quantity you pleafe of verdigreafe, grind it with vinegar, put in a piece of dough, as you would an apple to make a dumpling. Bake it in an oven as bread; then x:ut open y®ur Rumpling, and get the verdigreafe out of it. Mix it with wine, and ufe it. Lay over it a coat of four ounces of gum arabic ; then polifli as ufual. You will find it will anfwer your expeaation, and be a very fine varnifh. VI. For colouring and frefewing gatei^ poles^ larns, Scz» Melt twelve ounces of rofin into an iron pot, or kettle 5 add three gallons of train oiJ, and tliiee or four rolls of biimftone. When the rofin and brimflone are incited and become thin, add as much Spanifli brown, or red or yel- low oker (or any other colour you want, ground fine, as ufual with oil) as will give the whole as deep a fliade as you like. Then lay it on a brufh as hot and as thin as yon can. Some days after the firfl coat is dried, give it a fecond. It is well attefted, that this will preferve plank for ages. VII. Ared 'varnijh, 1. Take three ounces of gum-lac; half an ounce of fandarak ; as much of maftich in drop, and a^int of French fpirit of wine. Put all in a matrafs, which you mult take care to lute well with potter's day, and flop with paper. Have a large iron ketile, two parts of whicti ihall be filled with fand. Place the kettle over the coals, and lay the matrafs on the (and. Get thecompofition to boil «}.^ CrCRET? IN ACTS AND TRADES. boil in that fituation for three h urs. Strain it through a ilieercloth ; bottle and lop ic well, and keep it f r wfe. 2. To make this varhilli red, you put one ounce of ver- milion to fix of the faid varnifli. But to dilute tne ver- milion, you muft begin by pouring, firii, iome oil of af- pic over it, and then the fix ounces of varniih, which \vill take near a quarter of an hour to mix well together. 3. Obferve that the vrood on wiiich you want to lay it, has been firft well polilhed. Rub it again befides with a pounce ftone and vinegar, that all the po-es may be well iilled, and fliould appear no more. Then lay with a brufh, firft a coat of fimple varnifh, without vermilion. Let this dry ; put on next your fetond coat, of that which is prepared witir ihe vermilion; then a third and a fourth, according as you want it of a more or lefs deep red. Vlll. J black ufly giinded with gum adraganf. Then, with a largifh b. ufli, take of that colour, and afperfe your oiled marble with it, by flriking the handle of thebrulli on your wrift (as bookbinders ftain the covers of their books). When your marble fiiall have been thus well fpecklcd all over with that red colour, you let it dry. Then, taking your lump of brown red and umber, dilute it, make a thin pafte of it, and lay it on your fpeckled marble. When this is alfo dry, it admits of a very fine polifh, and looks like porphyry. LX. To imitate ferpentine, f. Take auripigmenr, grind well fi.ft with water, and next with a little additicn of indigo. Let this dry; then reduce it to an impalpable powder j then mix it with a D 6 little 6o SECRETS IN ARTS AND TRADES. little gum adragant, and make a pafte of it, as in the above receipt. 2. After this is done, take fome lighter green, put a little more auripigment with the indigo, till you come to obtain the true hue of the fpots which are in t\iQ/erpeniine. Of this colour you take with a brufh, and afperfe with it a marble piece, in the fame manner exaftly as defcribed in the preceding article; and when this is dry, lay your iirll prepared pafte on it. For the reft, do as above. N, B. You may thus, with a brufh, imitate, or even invent, all forts of marbles, according to your tafte and fancy j and, when the firft laid colours are dry, lay your pafte over them, let them dry likewife, and poHfh. For example, have feveral different colours prepared as above; afperfe, or mark with each of them feparatcly, and one after another, on fome piece of glafs, or well polifhed irarble. Then make a pafte, and lay it over them, of whatever colour you will. If you will have it white, it is done with whitening, and a little mixture of yellow ochre. Thefe forts of works admit of being overlaid with an exficcative varnifti. CHAP. ( 6i ) CHAP. IV. Secrets relative to Mastichs, Cements, Sealing-Wax, &c. &c. I, A fubtile majfiuh to mend all forts of broken njeffeh, TAKE whites of eggs, and beat them well to a froth. Add to this foft curd cheefe, and quick-lime, and begin beating a-new all together. This may be ufed in mending whatever you will, even glafTes, and will Hand both fire and water. II. Another. Take rofin, yellow wax, fulp'nur, and cement. Sifc this laft very fine, and melt all together ; then ufe it. Ill, A mafiich to make rock ^Morks, Take fix parts of Paris-plaifter, and one of foot, well mixed together. IV. An excellent mafiich. Take coarfe turpentine, four ounces j fricafleed and pulverifed bullock's blood, one ounce; black pitch, four; wax, two; rofin, one; pounded glafs, one; cement, one; and fulphur, half a one. Boil all together, after having well pounded and grinded each of them feparately. V. A mafic h for broken ivares. Pound a flone jar into an impalpable powder, and add to it fome whites of eggs and quick-lime, VI. Another 62 SECRETS IN ARTS AND TRADES. VI. Another Tnafflch. Take quick- lime, cotton and oil, of each equal part? in weight. o VII. Another. Take frankincenfe and maftich, of each halFan ounces bol arnieniac and quick-lime, of each two ounces. VIII. A cement. Take rofin, one ounce j grinded tile, half an ounce j maftich, four ounces. IX. A glue to lay upon geld. Boil an eel's fivin, and a little quick-lime together 5 when boiled gently for the fpace of half an hour, Itrain it, and add fome whices of eggs beaten ; bottle, and keep it for ufe. — 'The method to u!e it afterwards, is to v/arin it and lay a coat of it on marb!e, delph, Worcelter, Staf- ford, or any other earthen wares, &:c. and when nearly dry, write, paint, or draw what you pleafe on it\vi;h s pencil, and gold in Ihell. X. Afi%e, Take half a pound of fre(h cod's tripes, boil it in two quarts of white wine, reduced to one third. To take off the bad fmell, add, while it boils, ^. little cloves and cinnamon. Then throw this fize in whatever mould you pleafe, to make it in flakes. XI. An exceeding gocd Jlze^ called Or\QZns fize. Take the uhiteft iringlafs you can find; foak it in finely filtered quick lime water, during twenty-fcur hours. When that time is over, take it off bit by bit, and boil it in common water. XII, A cement for deljh, and other earthen ",vares. Tak^ what quantity you will of wax and rofin Melt them together, and add while in fufion, a diicr<:ti'.rnable quantity of marble pounded into a very fine powder. XIII, Amther SECRETS IN ARTS AND TRADES.' 63 XIII. Another for the fame purpofey ^hich re/ljis u intend to make rubies, you mull ufe an iron mortar, and have a great care not to pour.d the cr)'flals in a brafs one. IV. To make emeralds, Wi:h two ounces of c yftal duly prepared as before di- refled, join one of borax; eight grains of tin-glafs calx, and twenty of magnefia. Mix all well together in a brafs, or bell-metal mortar, and put it in a crucible; cover it with its lid, and lu e it well. When the lute is perfeflly dry, place ihe crucible C'ao hours in a potter's lire ; then take it out and let the compofiti n cool Break the cru- cible, and you will find an exceffively fine compofition to make emeralds. i^. B. Tin glafs calx is nothing elfe but a di/Tolution of tin-glafs in aquafortis^ te ' pered afterwards with common filtered wa;er. — Obferve alfo, that you muft not negleft iiirring and mixing well the calx and magnefia together, before you incorporate it with the cryftal. V. For SSCRETS IN ARTS AND TRADES. )rl V. Fortopazes, ' Two ounces of cryftal ; one of borax ; eight grains of tincture of Mars. Mix all well in an iron mortar, then proceed as before directed for emeralds. VI. For /apphires, Cryftal, two ounces; borax, one; ultramarine, eight grains ; and magnefia, twelve. Mix well, then proceed as above. VII. For amethyfts. With two ounces of cryftal, one of borax, and twelve of magneiia, you mix ten grains of ultramarine; then go on as above. ^ VIII. For hyacinths. ^ Take two ounces of cryftal; one of borax ; four or five grains of fafFron of Mars, and as much of magnefia, then proceed as above. IX. Fcr rubies. Dutch red jafper, fix drachms; pulverlfed cryftal, (wo; minium, twenty-four grains. Reduce the whole into a fubtile powder, and keep ic feven hours at muft in the poiter's-fire, as above diredled. X. Another 'way to make emeralds. Take one pound of pebbles, calcined and prepared as before directed; fait of tartar, ten ounces; fafFron of Mars, five times as much as you can hold on a Spanifli real; and the fifth part of this whole quantity of brafs finely pulvcrifed. — When all is well mixed in a mortar, and put in a crucible duly luted, &c. put it in the fire for fix days ; and having taken it our, fee whether the compofiiion is fine or not. If too deep in colour, add a little pebble and fait of tartar properly prepared j if too clear, add fome crvjcus or falFfOn of Mars, and brafs, to ' raife it in colour. XI. Amther 72 SECRETS IN ARTS AND TRADES. Xr. Another compojition for hyacinths* To your prepared crylla!, add ten pounds of fait of tartar, about one fpoonful of white wine tartar, and a little bran. XII. Another for rubies* Prepare one pound of pebbles, or cryftal, and add to it a quarter of an ounce of dragon's blood, mix all well, and put in a crucible. Obferve, that if you fet this compofition longer than two days in fuuon, it lofes its colour. As foon, there- fore, as yon fee it has acquired a fine degree, take off the crucible^ and let it cool. XIII. To make diamonds. Mix, with a filver fpoon, fix parts of fine white cal- cined pebbles, reduced into an impilpable powder, with four of the whiteft and beft pulverifed tartar, and {^s^w of alkaline fait. Put this in a crucible, made of the fame earth as is ufed in glafs manufaftories, and put in their fire. The longer it remains there, the harder and finer the com- pofition will be. It muft be there feven months at leaft, before it can acquire a tolerable fine Inftre. Note. That the powders we have mentioned to make the above compofiticns with, are all to be fified through a very fine fieve, before tiiey are ufed. XIV. A ivaier to harden artificial fi%nes» Prepare and calcine, as before diredied for cryilal, fome fniall bits of calaminary ftone. Pulverife them^ and then place that powder in a very damp cellar, till re- duced into water. With this w-iter knead fome Roman, Dutch, or Hungarian vitriol, quite crude, without red- dening it in tiie fire. When this palle, which is to be foft, is made, put it in a retort, and diftil what water will come from it. With th s other water, and fome barley fiour, make another palle quite hard. In this palte SECRETS IN ARTS AND TRADES. 75 pafte put yonr lump of compofition, or even the (tones themfelves, winch are come from it, ready oit and po« lilhed, when they come out of the wheel, and make as a dumpling of the whole. Send it to the oven U be put in, and taken out, along with the bread. When yonr pafte comes back from the oven, open it, and you will find your ftones as hard as natural ones. If they fliould not prove fo hard as you wl(h thetn, repeat this operation once more, and they will ti.en moit certainly be as hard as true diamonds. XV. ^ dye, to put under diamonds ^ both true and falj'e, nxjhen they are fet. Gather the fmoke of a candle in a cup, dilute it with maftich oil, make a thick mixture of it. Put fome of this under your ftone, whether fine or not, when you fet it. XVI. 7'o make ijohite /apphires^ to imitate true diamonds* 1. Jewellers generally take a white fapphlre, and pnt it on the fire in a crucible, in which they bury it undci' fteel filings. 2. Some go ftill farther, and choofe gold filings ; fancifully thinking, that as this metal is far more pre- cious than the other, it is likewife infinitely better for the operation, and of courfe to be preferred. But, deceived in their corjedtures, as they mult unavoidably be, who have ao other guide to diretSt their judgment, experience has fince (hewn, that maugre the inferiority of fteel to gold, yet the former metal's filings are, for the following purpofe, greatly fuperior to thofe of tlie latter. . 3. Bury your fapphiie in a crucible, under ftcel filings. Set it on the fire, and let the filings become fo hot as to be nearly melting, but you muft take care thcv do not melt. Let your fapphire lay thus under thefe filings, a little while. Then take them off, and pick out your fapphire, to examine it. Jf its whiteae(s does not pleafp. E vow 74 SKCRETS IN ARTS AND TRADES, you yet, fet in en the filings again, and renew this ope- ration not only once, but as many times as you will find neccflary to make it acquire that beautiful degree which you want your lapphire to have. Then fct and colour tkem as was faid before. XVII. A letter luay of doing the fame. Mix together equrl quantities of white enamel, finely pulverifcd, and fteel filifigs. Has^e next a little of the lame pulverifed enamel, without mixture of filings, make a kind of palle with your fpitile. Put your white fap- phire in this pade, with which wrap it up well, and fet it to dry in the oven. Tie this bail all round with, and at one of the erds of, a very fine wire. Then bury this ball in a crucible, under the firft mixture of fl-eel filings and enamel powder, and put it on the fire, which pu(h to the degree of nearly fufirg the enamel, taking care, however, it (hall not pofitively happen. 'I'hen, wuh one end of the wire, pull out the fapphire from the crucib e, j; and ice whether its wliiienefs pieafe you ; if nor, begin again the fame way as before, and repeat this i;peraLion, till yoii obtain the defired joint. XVIII. A coUur to make rubies. t. Melt in a crncible one ounce of mars regulns^ Throw in it a fimi'ar quantity of copper, and as much of gold. Let t!ie whole be in fafion till reductd to one ounce only. Add another ounce of mars r gulus, aud one of copper, and proceed as before. Repeat this ope- iji ration feven limes over. '■ 2. Now take the lump which you find st the bottom of the crucible, and which ooglit to be as red as rubies; throw it in four ounces of granulated lilver in fufion, and previoufly amalgiimaf^d with iixteen ounces of purified and animated mercury. Having thus put on this mix- ture, the gold prepared as we faid, put all in digcllion for fifteen days, over ember afties on'y, for fear the » mercury fhould fublimate. After that time is over, fe- |i parate the mercury by diiiiHaiion, and leil the reft on the coppel. 3. This JtCRETS IN ARTS AWD TRADES. 75 5. This compofition, projefted on fuch cryftals as are In fufion in the glafs-maker's pot, will give you the mo t beautiful ruby pafte which you can polTibly imagne or wilh for. XIX. To ivhiien amethyjis^ Let a glafs bottle be almoft filled with five or fix ounces of purified nitre. In the nitre bury your ame- thyfts. Then let this bottle itfelf be entirely buried a. To in a great iron pot, filled with fand, lb that the air cannot poflibly come at it, and give it a fire capable only to put the nitre in fufion, but not to make it red- hot, elfe all will be ruined. Let this remain in that fufible (late five or fix days. Then let the fand cool itfelf gradually. When quite cold, take the bottle out of the fandj break it, and you will find the ameihyfts of a fine white; and as they are cold, yc.u may without any difiiculty, throw them in water, to get the nitre away from about them. Should any of them prove not quire fo white, you may fave them for another time, to make them undergo the fame operaiion along with fome others. Suppofe your glafs bottle fiiould unluckily c me to break, and the nitre ihould run oiF, then you mull abfolutely take it out; for the amethyfts, without nitre, would certainly be hurt by the fire. XX, To make emerald i light and hard. 1. Calcine, fix different times, rock-cry Hal, and plunge it, as many times, in cold water. Pound it on a ftone of the fame mineral, with the mullar of the like kind, and pifs this powder through a fine illk fieve. 2. To two ounces of this powder join ten grains of fcories of copper, well cleanfed, and three times calcined. Pound and mix well thefe two ingredients in a brafs mortar. Add four ounces of the bell and fined borax, previoufly well pounded in powder by itfelf. Incorporate all together. Put this in a crucible, covered with its lid, and well luted. Place it, after the lute is perfedlly dry, in a reverberating fire, for feven or eight hours, and let the fire be very clear. At the end of that time, ftop the E 2 a(h-holej yo SECRETS IN ARTS AND TRADES. afli-hole, and all the openings of the furnace. Let this compofition perfeerfeftly like the diamonds of the ancient rock, XXIV. Anothernx ay of making diamonds. Grind on marble, equnl quantities in weight, of cal- cined filver, and French loadllone. Stratify in a crucible, -your cryftai flones, jeady cut in imitatloa of.diamon.'ls, witk SECRETS IN ARTS AND TRADES. "jf rith this powder. Cover it with another crucible, and 'ute ic well. Then fet it in a glafs-makei's furnace, fcr jne month. XXy . To give the white amethyji the colour of a true diamond. Wrap feme amet'i} (ts in a pade of pure white enamel, prepared as directed in Art. xvi. Place them in a crucible, which cover with a tile, and put in a glafs- malcer's furnace, for forty-eighr hours. Let it be red-hot all that time. Then take ic ciF from the fire, and let cool. When thefe amethyfts fhall have been new po- lifhed, they will look like, and be judged fo;, true diamonds. XXVI. To imitate calcedony. Put, in a crucible, in a ghfs-maker*s fire, feme very fine cryftal powder. When in fufion, add a little cal- cined filver to it ; mix ic well, and fet it in fufion ibr twenty-four hours, then let co I. When you take ofF- your matter, you will find it imitates perfectly well calcedony, part of it being bright, and the other a little: mure dull. XXVII. To make a cryfolite, Projeft, on cryftal, melted in a ftrong crucible, fix times its quantity of iron fcories. Keep this thus in an ardent furnace for the fpace of three days. Then let all cool. When you take that compofition from the cru- cible, you will find it anfwer your expedtation. XXVIII. To make diamonds ivith jargons. Put in a crucible equal quantities, well mixed, of iron filings, pounded and finely fifted, and powder of white wood coals. la this mixture, plunge and bury your jnrgcnsy and let rone appear above. Give, firft, a fmall fire to the cruciLle, and increafe it gradually, till the jargons become red hot. Keep them in that ftate for S length of timci then let the fire go off gradually, E 3 in yi SECRETES IN ARTS AND TRADES. in the fame manner in which you had increafed it before* When cold, takeout your Jargons, which you will find have loft their firft colour. To give them the true water peculiar to fine diamonds, take the powder of coals as before meniioned, and an eqjiil quantity of minium. Put your J argcns in the centre of that powder, in a cru- cible as before, obferving to increafe the heat and di- minifh it, juft as in the preceding operation. When all is cold, you will find your Jargons as fine and beautiful as true and natural diamonds. XXIX, T'o make Doublets /// rribies and emeralds ^ as ihsy do at Milan. 1. Fix on the point of a knife a large piece of maftich. Heat it before the fire ; there will immediately run a drop as white as pearj. This is called maftich in drops. 2. Now if you want to make an emerald, you nriuft dye this drop of maftich with a little verdigreafe diluted in oil, and a littb addition of wax, if required. If \\ prove too thick, add a little water, 3. If it be for a ruby, take equal quantities of gum- arable, alumen faccarimifn, and crude roch-alum ; boil all in common water ; then add to it a little brazil wood, cut very thin and fmall, and let it boil again. You may add fome alumen catinum^ if you choofe, which will darken yoxxx colour in proportion to the quantity you put in ; then plunge the drop of maftich above mentioned in that liquor, and thus give it the red dye, 4. Have now two pieces of cryftal ready cut by the ivheel. Let them be both of the moft perfedl flat fur- face, and of the moft exquifite finenefs and precifion in dimenfions of their fides, when laid one over another, with this only exception, that the cryftal intended to be the upper one, Ihould be a little thinner than that which is intended to be laid under. Put each of thefe pieces oh an iron plate over red-hot cinders, and fet them thus till the cryftal becomes very hot. Then with the above red- dyed drop of inaftich which you hold at the end of a ftick, and have a little loftened before the fire, you rub gently the upper furface of the piece of cryftal, intended to SECRETS IN ARTS AND TRADES. 75 to be ihe under one, till you fee it has acquired a fufficient degret of rednefs, according to your liking, The;i take with fmall pincers the other piece of c/yiUl, quite hot, Jay it on the fo. rner, and they will both Hick tf) each other, without occnfioning the leaft obfcurity in the liidre of the rubier, which will be equally clear and tranfparent on both fides. 5. In the fame aianntr proceed to make the emerald. Therefore, when either of iht^fe two operations is accom- pliihed, your flone is ready to be fet with a red tinfcl under it, if a ruby ; or a green Oiie, if an enieiald. XXX. To /often cryfiaL Redden it in the fire, and when full of fire, plunge it Yd mutton and lamb's blood, mixed and warmed together. Reiterate ihis two or three times, and it will be folt. XXX F. Another to /often cryfal, or any other cr.hured fione ^ fo that you may cut it like chee/e ; and rejiore it after- icards to its primary hardne/s, r. Take, in the month of Auguft, goofe's and goat*s biocd. Let each of them dry, till very hard. VVhcn you want to foften your ftones, take an equal quantity of each blood, pulverife it and put in a pot, th 'n pour over a ftrong lye made of pearl aflies. Leave it fo for a while, flirring often ; then add about a pint of ftrong vinegar. In this preparation, if yon fet your ftones, and warm it a little over the fire, they will become fo ioitf that you may take and cut, or form them afterward* as you will. 2. To reftore them again to their fornier hardnefs, put them in cold water, and let them there lay for about one hour and a quarter, it will be quite fufficient. 3. But to give them their luftre again, you muft take antimony in powder, fpread it on a very fmooth leaden table, then polifh your ftones on this. Jt will reftore them to theii- brightnefs as before. E 4 XXXH. ^no- So SECRETS IN ARTS ANJ TRADEi. XXXII. Another equally u/eful to /often cryjlal and Jleel. Make a ftrong lye of quick lime and pearl afhes. Ruh it nire or ten times mo: e over new lime and new pearl alhes, each time. Then put to foak, in this preparation, Hny piece of cry Hal or ftcel, for the fpace of twenty-four hours, and you wiil fee what a furprifing degree of foft- nel's they will have acquired by it. XXXIII. A pajle, nAjhich njoill procure as leautiful emeralds as nalural ones. Calcine, fix different times, rock cryilal, atid plunge it, as many times, m pure cold watr.-r. Grind it imo powder, on a rock cryilal lione, with a mullar of the fame. When you have rendered the powder very fine and impalpiible, to one pou^d of it, add another of fait of tartar, drawn from red tartar, mixed well. Join to this, fixty grains of red copper, and fifteen of filver, both in fiiell, but grinded ftparately. Now mix the laft powders with the former, on a marble flone, and put all together in a clean and double nealed crucible. Lute it well with its lid, and, when the lute is perfectly dry, put the crucib'e for fix days on a clear, but gentle fire; then increafe the fire till the crucible becomes red hot, place it immediately in the ardent and glafs melting furnace, and keep it there in the fame degree of heat for a month, without interruption. Then let the crucible cool gradually in the furnace, which is done by letting the fire go out of itfelf, having pi evioufly flopped all the holes and openings of the furnace. When you break it, you will find a beautiful green, which is fit to cut by the lapidary. Note. Be careful of this compofition, for it has all the merit and advantage c.f the true emerald. It vies with it i» weight, colour, and hardnefs. In fhort, the greatefi: connoifleurs cannot diftinguilh thefe emeralds from the fined real ones. XXX IV. Another luay cf making emeralds, I. Take two large tranfparent river pebbles, or rock crydal SECRETS IN ARTS AND^ TRADES. 8l ryftal pebbles. Calcine and fift fix grains of copper, d tv^o drachms fix grains of fait of tartar, pulverifed, iiid ill t'lc foUovvi; g manner. '2. Calc.ne the lartar to whitenefs; throw it in water, and warm it to ebullition. But before it boils, it will throw a fcuai, which muft be carefully ficiinmed off, as it is a prejudicial vinduofity. When all the fcum is well off, evaporate the \s2.te., till what is on the fire becomes into a confjiUnce like hoiiey. Now add as much cold witer as there was before. Heat it again to ebullirion ; and, before it boils, fkim well again the new undluofity which it will throw out, then boil to the confiftence of honey. Fepeac this operation eight or ten dffcrent times running, adding always ne.v water each time, which you ftill fkim, boil and evaporate each time, as pre- fcribed for the firtl. At the tenth time, let the water you put in be firll fikei ed once or twice through a paper, then vaporife the water entirely, and you will have a very fine and pure fait of lartar. By thefe means you purge the tartar of ali its undluoHty, which would make the emerald fcale and flaw on'ihe lapidary's wheel while it is cutting. 3. Take this matter, pound and grind k with a brafs ptftle and mortar. Sift it in a very fine fiik fieve. Pound a-new what fliall not have paffed through the lieve, and fift it again, and fo on till yoa have reduced all into an impalpable powder. Piu ir in a crucible, as in the above articles, and place it in a mel:i:ig glafs furnace for twenty, four hours, and your mailer wiU be done and ready for ufe. XXXV. To ixhiien impcrfeB diamonds. Make red hot, and calcine in the fire, a loadHone, and plunge ii in the firongeft vinegar, which you repeat eight or ten times. Then, with barley flour, pulverifed verdi- greafe, and this vinegar, make a flrong paHe, in whi^h you wrap up your diamonds. Dry tirll this parte by a gentle fire; then give it a fmart one for four hours, XXXVI. To cciinterfeit diamonds, 1. M^lt by means of fire, fome iranfparent pebbles. E 5 Grind 82 SECRETS IN ARTS AND TRADES. Grind them next into a very fine powder, then fet this powder again a-meliing on the fire. . Put your fiones afterwards in a pafte of barley floar, and bake under afties, the diamonds will be done. 2. To give them a proper water, nothing elfe is to be done, but put them in aqua 'vita, which having fet fire to, let burn out entirely. By that operation they acc^uire the right colour of diamonds. XXXVIf. Various dyes for precious Jiones, .1. Dragon's blood in drops, pounded and fifed in alcohol, then difiblved in fpirit of wine of fix rectifica- tions, will give you the colour for the rubies. 2. That of the topaz is made with gamboge, diflblved in the fame fpirit of wine as before, and put in a matrafs, to evaporate to confifience of honey; then it is fit for ufe. 3. For emeralds, fixed green verditure diflblved, and vapoi ifed as above, will give this 6.'jq. 4. The fame mode of proceeding, in refped to imita- tion of other iiones, will give you the colour you may want for that purpofe, if you take care to choofe and dra^A', fecundem artem, the dye from each of the colours fit for that chjecl, and then apply it to your pafte or com- pofition in the following manner. 5. When the dye you intend to ufe is rcdy, have a crucible, bore a little hole at the bottom of it. Turn its bottom upward. Set your cut cryftal on that iiole. Make a gradual wheel fire round ir. While your cru- cible i^eats, make fome fmall common pebbles red hot in the fire, and tlircvv them in your liquor to give it a certain degree of heat, and prevent the calcination of your cryftal. And, when this is fufiiciently hot, plunge it in your dye. XXXVIII. A colour for glajjes and tnamels^ Take Roman vitriol calcined to whitenefs in the fun, three times wetted with brandy, and three times dried. Now calcine it in the fire to rednefs, and pufti the fire for SECRETS IN ARTS AND TRADES. 83 for three days to the higheft degre^. Then, at the bot- tom of the retort you will find a fulphur of a dry rofe colour, very dark, and deprived of all faline particles. You may ufe it after the method prefcribed in the preced- ing article, for giving any glafs, or enamel, a fine colour of rubies, XXXIX. Another ruby colour. Melt in a crucible one ounce of cryftal, and throw on it the fame quantity in weight of oil of mars, otherwife, oil of antimony, with two grains of virgin gold. What- ever remains fixed in the crucible is the enamel, XL, Another, the iu'vention a/'Sainte Marie, the enameller* File and put in a matrafs a gold ducat, with two ounces of aquafortis, and one of ammoniac f ilt, to diflblve the gold. To facilitate the diffolution, place the matrafs oa ember allies. Then take two pounds of filver fand, one of fait, one of arfenic, and fix of fahpetre. Pulverife each feparately, and being afterwards mixed and put in a crucible, pour over ic the dilTolution of gold, which is in the matrafs. This crucible being put in a melting glafs furnace for twelve hours, will give the fi left red for rubies which can be found out. Note, Saifite Marie fold it at three ha!f crowns a pound ; thou2,h for one crowu he couid make two pounds. XLI. A co/npojilion, the fundamental bajis of all enamels, I. Grind on marble, and fift through a very fine fieve, equal quantities of lead and pewter-calx. Put it in a varni/hed pipkin filled over with water. Boil it fome 'while; then pour it by inclination, in another vell'el. Put 1 ew water, to boil again over the calx, and decant it as before, on iha firft water: which procefs you repeat till you have entirely diflblved all the calx. If fome part of the metal remain at the bottom, t 'O grois to be entirely carried by the water;?, it muft be put in a melting-glifs furnace to calcine, having care to take out, in proportion E6 as 84 SECRETS IN ARTS AND TRADES. as it turns into calx, the upper part of the matter. When it is all calcined, continue difTolving it, by means of boil- • ing water, as you did the firft. When you have got all your waters of diiTolution, vaporife them over a flow fire ; and p*articularly towards the end of the evaporation, have a fingular care that the fire be rot t^o fierce, which then remains at the bottom, very fine and fubtiliz^d. 2. To twenty-five pounds of this calx avid an equ:=l weight of frit, made of tarce, or white land, well pound- ed and fifted tlnough a very fine fieve, and four ounces of white fak of tartar, pounded arjd fifted in the fimcj manner. Put thefe ingredients in a melting glafs furnace; melt and purge them there fur ten hours. Then, having taken the pot olF from the fi^e, take out the matier, which, after having well pulverifed, keep in a ciole dry place, where djft cannot come at it. — Such is the firft and ptincipil matter to be iifed in the compofition of enam.els, of whatever fort of colour you want to make them. XLII. To make an enamd as 'vohite as milk. 1. To fix pound weight of the matter juft dcfcribed,. jHU forty-eight grains of magnefia, prepared as follows. 2. Pat in an iron fpoon, to the reverberating fire, the bits of magnefii, rough as it comes from the mine. When it is whitened, pour good vinegar over it, then break it fmall, and wafh it feveral times with warm water. Diy, pulverife, and fift it, then preferve it in a covered pot for ufe. 3. This magnefia, ar.d primary enamel matter, you put, in the above-prefcribed proportion, in a crucible, on a glafs-melting fire, then throw the whole conients into clear water : dry it, melt it again, as before, and thi-cw it in water again, ar d fo on. This operation repeat three times. Being thus well purified, if you find it not quite wl'Jte enough, add a little more magnefia, and begin the fame procefs as before. Then take it off the fire, and make it into fmall round cakes. — Such is the method of preparing the enamel to p^nt with on gold^ and other metals. -XLIII. To SECRETS IN ARTS AND TRADES, S XLIII. To mah an enamel^ turquoife coloun Put fix pounds of the faid enamel primary matter in a varnilhed crown glafs po'. Melt and purge it three times as ufual, and prefci ibcd in the preceding article. On the third time projedl, at four Separate times, three ounces of fcoric^s of C)pper, prepared as directed in Art. jrliv. mix^d with ninety-fix gniins of zafFar prepared the fame ^ay exactly, and in rhe fame manner as the magne- fia, and forty-eight of that very magnefia in fubtile pow- der. Stir N^ell the matter on the fire, at the time of each pjoje(^ion, with a long-handlt^d iron hook; and, whea the colour feems to be to your liking, take uout of the fire, and mt ke it into fmall r«.'Und Cdkes as ufual. This will make a molt beautiful turq^joKe enamel. XLIV. Honv to prepare the fccvies of copper for the aho-ve purpijfe. This preparation is very iim pie. Wafli, firfl, the fco- ries well, and fet them to calcine three days at the en- trance of a reveroerating fur.'iace. Then grind this and fife it. Calcine again as before, grind and fift the fame, repeating this operation three different times. When tinifhed, it is called a ca!x of copper. Of this mix three ounces with forty-eighr grains of prepared magnefia, and ninety-fix of zafF^r alfo prepared, for a projedtion on ena- mers primary matter, to make a fiae fort of turquoife colour. XLV. To make blue- enamel. Put in a varnifhed crown glafs por, in a melti.ig-glafs furnace, four pounds of common primary enamel muter; two ounces of zaffar; and forty-eight grahis of prepared fcori«'s of copper, all prev o.ifly well pulverifed and mixed. Wiien this compofition is in good fuiion, throw it in water, then dry it, and put it again in the fame pot. Leave it there till the matter is well incorporated, and proceed a§ dixeCled for the others, XLVI. To 84 SECRETS IN ARTS AND TRADES. XL VI. To make green enamel, 1. Melt and purge, by the glafs melting fire, and m a Vc\rnl{hed crovvn-glals pot, four pounds of the primary enamel matter. Leave it there twelve hours ; after which throw ic in water, dry it, and put it again in the fame fire, for the fame time, to cleanle it well. 2. Grind into a very fubtile powder, fome of the afore- faid fcories of copper, and fome fcories of iron. Mix thefe powders together, ^iz, two ounces of the former, and forty-eight grains «;nly of the latter ; which, being divided into three diflerent parcels, projedt, at three dif- tinft times, en the enamel matter in fulion, ftirring well with an iron hook at the time ofe-ich projeftion, that the colour may better incorporate ; and in twelve hours o^U tervvards you vviil find a very line green enamd, XLVIL To make a black Jhlning enamel. Take of our primary enamel ir.atter in powder, four pounds; red tartar, four ounce?; ; and of our prepared inagnetia, in fubtile powder, two. Put all this into a varniihe^l pipkin, fo large that ail thefe powders together fhall not come higher tlian the third p.irt cf the veflel, this matter, when melted, fwells very much. When in perfed fufion, throw it into water; take it out to dry, then put it again in the pot, and purify it as before. Do fo till you find it fufficiently purified; then take the pot off the fire, aiid the matter out of the i)ct. XLVIIL To make an enamel^ purple colour. Reduce into fubtile powder, and mix well togeiher, fix pounds of our primary and genera) enamel matter; three ounces of prepared m^gnefia, and fix of fcories of copper, prepared as before mentioned. M-^lt and purify all this in a varnifhed ',;ipkin, by placing it in a melcing-glafs fur- nace. When in gnod fuhon, throw this matter in water ; dry it, and put it again in the fame pot to purify ic anew by the fame procefs. Jf you find your colour to your liking, take the pot off from the fire, and keep your enamtl for ufe. XLIX. Another. SECRETS IN ARTS AND TRADES. S7 XLIX. Another, Take fix ounces of our general matter, two of prepa- red magnefia, and forty eight grains of the aforefaid pre- paration of fcories of copper. Pulverife, and proceed as above. This compolition will give a very fine purple enamel, fit for all forts of works which goldfmiths will employ it in. L. A yelloiv enamel. Take, and reduce into a very fine powder, fix pounJa of the general matter; three ounces of tartar, and feveiity- t'A^o grains of prepared magnefia. Put all into a pot large enough ijot tv-) life any thing of the matter when it comes to fweli at the time of its fufion. LI. To make a cryJlaUm matter, ^vhich fer-ves as a hafu ia red'colour ennTneh, 1. Take tv\enty-four pounds of fait, dr.iwn from tritu- ration, lotion, iilrration, and evaporation; and fix'een pounds of white tartar, that is td fay, of white and tranf- parent river pebbles, calcined and reduced into an im- palpable powder. Both thefe ingredients being equally reduced into a fubtile powder, mix and wet them fo as to make a hard paile of them, of which yoa will form fmall thin cakes. I'ut thefe cakes in pipkins, aivd place them in a lime, or potrer's kiln, where they are to calcine for ten hours. 2. When thefe cakes are well calcined, reduce them into a fubtile powder, and add four pounds of lead and pewter ca!x (prepared and fubtilized as before direfted. Art. xli.) and as much white tartar alfo calcined and pu- rified by lotion, &c. (as dire6^ed, Art.xxx'iv. n. 2.) Thefe three iall: ingredients being reduced into a fubtile powder, put ihem in a varniHied p'pkin, and place them in a melting-giafs furnace, there 10 be melted and purified, by throwing the compofition, when in funon, into water, then drying, &c. three times ; after v/hich the whole is completed. LII. Ho'w 88 SECRETS IN ARTS AND TRADES, Lll. Honu to make a fne preparation of fufible magnefia, to he employed in the making of red enamels, 1. Take wharever quantity of magnefia you pleafe. Add to it an equal quantity of nitre prepared by lotion, fikration, and evaporation. Set this matter in a pipkin to calcine for twenty- four liours, by a reverberating fire. Then take it out, aid wafli it with warm water, to cle?.nfe it from all the nitre, and dry it. When this magnefia be dry, it will be of a stiy fine xtd. 2. Now add to it its equal weight of ammoniac fait. Grind all well on a marble Ilone, wetting it with diftil- led vin.gar, fo that it comes into a fort of clear pafie, or Colour for j ainnng. 3. Then 6ry this matter; and, having pulverifed it, put it a fubliniing ia a firong giafs matrafs, with a long neck and a large belly. Give it the fubli mating fire for twelve hours; break the matrafs; weigh firft the fub- Hmed part, and mix it wi h what remained at the bottom; add as much revv ammoniac fait as you had \\ e'ght of fub« limation. Grind thefe well together, wetting them-. with vinegar, then dry and fubilme again as before. Renew this operation fo many times as will be requifite, that the magnefia remain at laft in a Hate of fufibility at the bof.om ofthemarafs. 4. This liquid is fit f.^r ftaining cryflal of a very fine ruby hue; and, when employed with enamels, will render them of a moll beautiful red. LIU. To make red enamel, of a beautiful ruhy hue. Put twenty ounces of the above fufible magnefia, to one pound of the cryftalinc matier (A-rt. li) in. good fufign. Purify the whole well, ar.d try the colour. Ncie. According to the proportion of fufible magnefia you put in this compofition, you raife or lower the hue of yoar enamel. And, if carried to the degree of rubies, it will prove bright and beautiful. LIV. To tnake an enamel, true Balais-ra^)' colour. Take ten pounds of our cryfi:alline matter. Purge it in the melting giafs furnace, by fuCng it, then throwing in in SECRETS IN ARTS AND TRADES. 89 in water, drying, pnlverifing, and melting again, &:c» three times. Put it ag;ain for the fouith time in fufiin j and, when in that fla e, give it the purple colour by means of a proper quantity of fnfible magnelia, as menticnsd in the preceding article. After this, prujeft en it, at eight different diftances of time, as much calcined alum, in fub- tile powder, as you will find rec^uifite to give it that degree of red hue you defire; vvhich to imitate the -5^/^/j ruby colour, mufi: be fuller and deeper than that of the clear rubies. LV. To make a bright enamel^ efcarboucle colour, 1, Take very fine gold, one part. Purify it again, and open it in the following manner. DifFolve it in good re- gal water; didil it firft from the gold, and recohobate it fix different times. Afcer this, take your gold powder from the velTel, put it in a crucible, covered and luted as ufual, and place it in a furnace to the reverberating fire, where it fhall be left to calcine till it becomes a very high and deep red, which cannot happen till after feveral days calcination. 2. Then, by projecling this part of \\ ell opened gold on twenty of the beforementioneJ cryflalline matter, pre- vioufly purged according to direction, and put in a flate of good fufion, an enamel will be obtained, of the mofl beautiful, tranfparent, efcarboucle colour. LVI. T^o give rock cryfial the 'various colours of topa», rubies, opal^ heliotrope^ and others. It is no lefs true than fnrprifing, that all thefe different colours are the produ£l of the fame materials, and are operaed in the fame veffel, and at the fame time. But as the aftion of thefe metallic minerals, which tinge cryfial in that operation, is Hronger in proportion to the quantity of firailar fpirits they meet with in afcending to the top of the crucible, fo the colours acquire alib more ftrengih and viv^acity. 1. To make this operation, take two ounce* of orpine^ of a gold or faffron-Iike colour; and as much cryllal- iine aifenic; one of crude antimony, and as much of ammoniac? 90 SECRETS IN ARTS AND TRADES. ammoniac fait. Pulverife ^ nd m'x well. M«ke a bed of this powder, in a large crucible; over it lay another cf rock cryrtal in bits, chunng the frr.alleft for the firft, or bottoni bed ; and the Jargeft and purei't for the higher aiid laft beds. Make thus, firata fuper Jirata, of your powder and cryftals, till you have employed all ycu have got of them, and take care to end with a bed of powder. The crucible be'ng thus filled, cover it with another, at the bottom of which, now become the upper part, a hole, of about two inches in diameter, being made, in order to give room for the exhalation of the fumes. Lute the joint?, ard Vv'hen dry, place the crucible in a furnace, over black charcoals, and range more of them all round it, to the half way of the upper one. Add then foine kindled coals, in order to light the others gradually. Thefe coals ought to be large and long, and all of oak wood. Care muft be taken to light them very regularly, letting them go out naturally of ihemfelves, and guard yourfelf carefully from the fumes. As foon as the fire begins to abate, Hop the hole of the upper crucible, to prevent the admittance of the cold air, which will break your cryltals. When the crucibles are cold, unlutc them, take your cryfials,and get the fineft and beft coloured polifhed by the wheel. You will find thefe Hones to be very little, if at all, inferior in point of beauty and hardnefs, to the Caftern ones. — This Secret has gone through many ex- periments. After having given the method of making all forts of colours, which ccurterfeit the natural precious flones, the manner of (lamping thefe artificial ones; a Secret by which the fineft and moil: precious original cameos and intaglios may be copied in a manner not in the leaft in- ferior to the original, and which makes, at this prefent time, the amufing occupation of mod of the ladies and gentlemen at court. LVII. The method of CQunur-.lanjolng on artifcial Jiones , the original cameoiy intaglios, and other gems ^ njjhich are kef t and prefer'ved in the/e-veral mufeums of Europe, Chufe the fineft fort of tripoly which can poffibly be found. SECRETS IN ARTS AND TRADES.^ 9I found. Grind it on marbie, into an impalpable powder, and as fubtile as pofTible. Add a little water to it, (o as to make a fort of palie with it, (if the coiififtence of co- lours on pallets for painting. When it is in that Hate, put it in a little fquare tin mould, wi'h turned up edges. Pre fs well ycur parte down in it, and fmcothen the fur- fa.e. As [oi n as you fee it begins to dry, ftamp on it the feal of which you want to obtain the impreflion, and taking it off fkilfully from thetripoly palle.let this dry thoroughly. When you iind it is perfedly hard, and the ftrokes of the feal are folid, put on the impreflion fonne powder of cryftal, or any artificial ftone you pleafe, whether red, green, or blue, or any ocher colour. Then, with a nietal pipe, blow (^n that powder the flame of a candle, or a lamp, till the cryilal is perf€(^Iy melted. When done, lay fomething, fuch as a fmall iron pallet, of nearly the fize of the feal, on the melted palle, and prefs it gently to make it take \hr better the impreflion, and all the turns of the defign, and then let it cool. When you take the cryftal up, you will find it to be a perfeft copy of the original. You may then fend it to the lapidary to be cur, and fet for feal or ring, as you like. From thefe very copies you may even get other copies, by following the fame procefs of operation; but it muft not be denied, thefe will not be quite fo perfeft as thofe obtained from the originals themfelves. Note, When you have made on the tripoly parte the impreflion of the original feal, the fafeft and Ihorteft way would be to bake it in a furnace, under a tin arch, to prevent the coals from touching the impreflion, which might hurt and damage the relief. Then take off your mould, and put on the ftarnp, cryftal powder, or other fufible matter, you niay place it again under the fame arch, in the furnace, and when that powder is melted, do as before d ire ded. LVIII. To jafper glafs globes. Wet the infide of a glafs globe with common water; then throw in fome powder, blue, or ultramarine, or elfe fome of the fineft fmalt, and ftir well the globe, that thefe powders may flick every where. Then dilute fome other colours gZ SECRETS IN ARTS AND TRADES. colours with nut oil, keeping each particular colour by it— felf. With the downy end of a quill, put fome of thefe .colours, one after another, in the globe, touching it every way with them. Put fome flour after that in the globe, apd Ihake it fo as to make it go all over, and ihea the work is fni.^iied. LIX. To give globes a filler colour. To four ounces of pewter, in fufion, add two of quick* filver. Stir all well with a wooden fpatula ; and when the whole is well incorporated, pour fome of this com° pound into your globes, which muft previoufiy have been warned before the fire. Turn them in all manner of direcflions, that the compofition may fix itfelf better and more equally in all their capacity. — -Chop fome tinfel very fine, and throw it in the globes whm the pewter begins to cool, thefe little lamians will ftick themfelyes to it, and produce thaiinefl efFtidl imaginablcr: LX. A good method for tinning glafs globes. Melt together one ounce of tin glafs, and half that- quantity of pewter and of lead. When both are thus in^ fufion, throw in fome mercury, and the whole into a pan- full of water. Pour the w^ter off by inclination, and dry this matter i then pafs it through a piece of linen, and rollitin a globe that is very dry in the infide. LXr. 1*0 make the fame in colours. To make thefe globes of what colour you like, mix fome mercury with a gre.it quantity of dry common fait, pafs it through a piece of linen, beat it in a little cham- bjerlj/e and water, which will granulate the mercury. If you put this mercury in your globes, juil after you have coloured them, (as directed in Art. Ivii.) that mercury will fix itfelf into them, in little grains or globulas all round, and appear like diamonds incelfantly fparkling. LXII, To ftick thefe glebes upon one another. Pound into powder half an ounce of dragon's blood. SECRETS IN- ARTS AND TRAIDES. 1^3 as much of bole armeniac, and a little quick lime ; which dilute all together with whites of eggs. Then cat a fwine's bladder into fmall bits, of the form and fize of a ihilling; put fome of that glue on both fides of them, and put one thus glued between every two globes, fupporting them with your hands cill you fee the glue has got hold of the glafs. In about one hour's time, th-y will flick fo very hard, that there will be no danger of tiieir parting from each other. Thefe are to be fufpended in the air, or laid as ornaments on wainfcotting, cornices, &c. LXIII. lo make tranfpareni frames. Boil for a quarter of an hour only, nut oil, fix ounces; white wax, four; rofin, as much ; and Venice turpentine, two. When lukewarm, lay it on with a foft bruQi. LXIV. Another. Soak, for twenty-four hours^ a fine white parchment ikin, in whites of eggs and honey well beaten together. Waih then your parchment, pafte it on the frame, and when dry, lay a coat of varnilh on it. LXV. Another nxsayy wohich nvill make the frame look as made of glafs. Take one of the finefl and moil perfeft fheets of vellum you can find. Waih it, pafte it on the frame, and let it dry. Then boil in a glafs vellel, over a fand bath, equal quantities of nut or lintfeed oil, and water, with a little crown glafs, pou-^ded into a very fine powder. With this you may at any time give a coat tu your vellum, and fee the pleafing eiFed it will have. LXVI. A fwhite paint to prefer^e the putty round the panes of glafs, I. Grind wliite lead with water. Dry it, and grind it again with oil, then lay a coat of it over your putty. But if you want it to be iHlI more durable, put two c >ats of it, aftej having added a part of foetid (^il, made in the Ibllowing manner. 2. Have 94 SECRETS IN ARTS AND TRADES. 2. Have a leaden plate with turned-up edges to make a border. Fill it with nut or lintfced oil. Cover it with a piece.of glafs, andexpofeit in the fun. It will foon be fcetid. LXVII. To clear glafs. Rub the glafs cryftal with a piece of lead; that wiS make it clear and bright. LXVIII. Hoix) ia dijiinguijh a true form of a falfe fone. Warm an iron plate ; rub fome oil over It; fpread glafs duflon the middle, and cover that glafs with kindled coals. Hold the ftone vou want to try over thefe coals, without letting it touch them. If the (lone does not lofe its luflre, and look dull, it is a true (lone. LXIX. Another to the fame purpcfe. Heat the ftone by rubbing it wiih a piece of cl«th. When hot, rub it with a piece of lead. If there remain any mark of it on the (lone, it is a falfe ftone. LXX. To make pearls y and fe bottom, decant off the wa"er, and let the powder dry in the vflel. 6. The proportion^ to make the purple colour. Take three grains only of your aforcfaid gold duft to thirty of the white froft-glals, thus prepared. Mix both in a cal- cedony morrar with clear water. After the powder has fettled to the bottom of the mortar, decant out the water, and let the powder diy in the roortar. 7. Tnis done, take the powder out of the mortar, and putting It on a white bit of paper, dry it by a flow fire, till you fee it has acquired a fine purple hue. 8. Grind, now, this powder with a little oil of fpike, and put it in little cafes made with cards, of which the edges are turned up. When the card has foaked the oil, the whole operation is accompliihid — Preferve it by put« tJng it in fraall boxes, in a dry place. XXX. H01V to make a fme fiejh colour » 9. The mere addition of a little black to the above compofition will make the fineft colour for complexions, or flefh-colour, and may juftly be deemed a ninth article in the procefs which is to be obferved in its fabrication, XXXI. A good working it with the hands inftead of peftles. But, a-s it fatigues a great cieai more the articulations by that fort of working, than by the other, there is room to think, that by this mode of proceeding, each fingle operation might be attended with fome iraperfedion ; which is the reafon why the pellles are preferable. 2. Some people make their lapis red-hot on bare coals, then ileep it in diftillcd vinegar, repeating this feveral times till it becomes fryable. 3. But it is much preferable to make it red hot in a crucible; bccaafe, fliould the fire make it fpHt, the bits will remain in the crucible. Now it need not be won- dered at if it does, particularly when calcinations are often repeated. 4. The lapisy which is of a fine blue, and flriped with gold or filver, is the beft to make ultramarine of. 5. The lapis is a!fo reckoned to be of a good quality, when it preferves its fine colour, even after it has been made red-hot in blafting charcoals. ^ XX VII. Another fecret to compofe a fine blue, for nj^a/hlng^ in dranvingSy infiead of ultramarine j njohicb is too dear, and too Jirong to be ufed far that purpofe. I. Gather in the fummer, a large quantity of hlowarf, which grows in the fields among the corn. Pick well their blue leaves ofF. Have lukewarm water impregnated ■with impalpable powder of alum. Put the picked blue leaves into a marble raoftar, with a fufRcicnt quantity of that no SKCRETS IN ARTS AND TRADES, that alum water, tofoaktliem only. Then, with either a wooden t)r marble peftle, pound them, till the whole is fo niafhed, as to give the juice by expreffion through a new cloth. Then ilrain it over a glafs bcwl, in which there is waster impiegnaied with the whitefl gum-arabic you can find. 2. Obferve that you muft not put much alum in the ijrll: water, if you are defiroas of prefer -.'ing the brightnels of tiiC c. lour : for by putting too much of that ingre- dient, as well as for the water impregnated with it, you darkf n the tone of the c. Jour. 3. Note. By means of the fame procefs, you may like- wife draw ihe colours from o.'^tx'j flower which has any great eclat. You mu (I not ne;.,Ie:t to pound them with alum water, which prevents the colour from fufFering any alteration ; as Jt tbmeiimes happens at the very firlt bruif'e. 4. To re dcr thcfe colrrars portable, fee them a- drying in ihe (hade, in ^.^afs vellels, well covered, to k-ncs them rgainft the uuft. is XXXV 11 1, 'ihe true fecret of making \x\%'gr an, !. Take a large quantity of the flowers ^.^'i that name in the fpring. Fiv.k ihem ; (hat is to f<»y, pick out the greeii and the yellow, which are at the bottom of the petal of the flower. Next to this, pound them in a luarble mortar, with a little lukewarm water, impregnat- ed with a!u!Ti. When j;Oundrd, exprsfs thejuice through a new cloth, over a ch.ina bowl. Then raix fome gum- arabic water with it. 2. Ify.iuwanta tone of colour different from thi na- tural colour of the flower, you may charge it by only adding, after the flowers are pounov'-d, a little quick-lime dul\ in the mortar, and give two or three firckes of a peiile more to the whole ; then ftrain it. 3. l>iote. If you fliould pound thefe flowers in a wo. -dun mortar, you mall bs cautioned at leaft to take care it fliouM not be one of walnut-tree wood, becaufe ii is apt 10 tarnish the colours, aad deftroy their bright- nefs, SECRETS IN ARTS AMD TRADES. Ill nefs, which is one of the chief things always required in cfclours. 4. In the month of March, you may by means of the fame procefs, obtain the colour from garden, or double violets. But this is never fo line nor fo lively. XXXIX. To make a dark green, for miniature piclures, fwajhing on paper, on draperies and terraces. Take, towards the end of autumn, a good quantity of wallwort {lalks, with their fruits on them, and very ripe. Let them rot for five or fix days in the cellar ; and when you fee the fruits have fomented fufiiciently to give eafily their juice by expreffion, ftrain it through a new cloth in a!um-u ater. Divide the whole into fe- veral glafs tumblers, to dry it more eafily. Set them in the air, bat not in the fun, and lay fome pap.T over them to prevent any thing from falling into the glafies, but which fnould not at t.e fame time flop the exhala- tion of tie liquor, and thereby csufe it to become mouldy. By thcfe means, you fliall have a colour fit for the wafh of a green hue, and dark at the fame time. XL. To make the Bijlrefor the nf:ajh» 1. Grind, on marble, with child's water, fome chim- ney-foot. Mullar it as fina as poffible. When done, put it in a wide-mouthed bottle, which fill up with clear water; and then, ftir and mix all well with a wooden fpatula. Let the coarfeft parts fettle to the bottom of the vefTel. Decant mut the liquor gently into another vcfFel, What remains in the bottom is the coarfeft biftt e. 2. Proceed the fame with refpe6t to the fecond bottle, and after having left this to fettle for three or four eays, inftead of half an hour, d-ecant it into a third. This gives you the fineft biftre. 3. In the manipulation of a^l the colours which are intended to ferve in dra'.vino; for wafh whenever y^\x will not have them rife thick above the furface of the paper, which would undoubtedly look very bad ; for the neat- nefs required in a draught, forbids the ul'e of any coarfg colour, XLI. The 112 gECRETS IN ARTS AND TRADES. XLI. The fecret for a fine red for the ix.'ejh, f . Make a fubtile powder with cochineal. Put it in a vefie], and pour rofe-water over it as will exceed above it by two fingers. 2. Dilute calcined and pulverifed alum, while it is quite warm, into plantain water^ and mix fome of the- liquor in which you have diffolved the cochineal. 3. This procefs will give you a very fine red, much preferable for the w^fli, to that which is made with ver- milion, becaufe this laft has tOv) much confiftence, ajid bcfidet tarnifhes too foon, on account of the mercury Vkh ch enters into its compofiticn. XLII". A/icrettQ make csrmine at a /mall expetue. Break and bruife in a bell-metal mortar, half a pound of gold colour Fernambourg BfaiU. Put this to irifufe with diftilled vinegar in a glazed pipkin, in which boil ic for the fpace of ri qaarrer of an hour. Strain the liquor through a new Ikong cloth : cl-en fet it again on the fire to boil. When it boils, pour on ic white-wine vinegari. impregnated with Roman a^um. Stir well with- a wooden fpaf ula, and the frorh that will arife is the carmine. SRim. itcarefuily in a glafs vcffel, and fei it to dry. \ V. Coirupofition of colours, to dycjkins or gloves^^ XLUI. A Ii--V3ly I/aleL. To make a lively Ifabel colour, you moil, to a quan- tity of wliire, add one half of yt;Ilo-vy, and two thirds of red and yellow. XLIV, For a pals fiber t colour, 1 . Take b.rnt umber ; a liule yellow, very little white, acd lim lefs red. 2. This is m.ade darker, by adding a quantity of burnt umber, as jiiuca yellow, a little white, aiid as much red. XLV. For SECRETS IN ARTS AND TRADE*, il^ XLY. For the gold colour. To much yellow, join a little more red ; and thh mix* ture will give you a very fine bright gold colour, XLVl. For thepjh colour » To imitate well the complexion, or flefti colour, yon mix a little white and yellow together, then add a little inore red than yellow. XLVII. Theftraw colour. Much yellow; very little white; as little red, and a great deal of gum. XLVIII. Afne brown* 1. Burnt umber; much black chalk; a little blacky and a little red ; will make a line brown, when well in- corporated together. 2. The fame is made paler, by decreafing the quan- tity of black chalk, and no black at all in the abore com- portion. XLIX. To make a fine mujk colours Take burnt umber ; very little black chalk ; little red and little white. Thefe ingredients well mixed will pro-: duce as fine a muQc colour as ever was. h* To fftake a frangipane colour, 1. This is made with a little umber; twice as muck red, and three times as much yellow. 2. The paler hue of it is obtained by adding only fome white, and making the quantity of red equal to that of yellow, LI. An olivt colour* To make the olive colour, take umber, not burnt ; a little yellow J and {he quarter part of it of red and yellow. LII, Hoiii 114 SECRETS IN ARTS AND TRADES. LII. Hoiv to make fnins and glomes take thefe dyes. Grind the colours yoa have pitched upon with per- fumed oil of jeliamine, or oraage flowers. Then range the grinded colour on a corner of the marble ftone. Grind of gum-ad ra;^ '.nt, an equal quantity as chat of the colours, foaking it all the while >vith orange flower water. Then grind boih the gum and the colour together, in order to incorponte them well. — Put all into a pan, and pour a difcretionable quantity of water over it, to dilate fuiTiciently your palle. Then with a brufh, rub your gloves or Ikins over with this tinged liquor, and hang them in the air to dry. Wher- dry, lab them with a flick. Give them again, wi h vhefame brufh, aiother fimilar coat of the fame dye, and hang them again to dry. When dry for this fecond time> you may drefs them, the colour is fufficisntly fixed, and there is no fear of its ever coming off. LII I. To 'uarnijh a chimney i Blacken it firft with black and fize. When this coat is dry, lay another of white lead over it, diluted in mere fized water. This being dry alfo, have verdig; eafe dilut- ed and grin Jed with oil of mus and a coarfe varnifti, and pafs another coat of this over the white, % YI. To colour, or varniJJi copperplate prints. LIV. To ^arnijh copperplate prints. 1. Have a frame made precifely to the fize of your print. Fix it with common flour-pafte, by the white margin on that fraine. Let it dry, then lay the follow- ing tranfparent varailh on it, which is to be made with- out fire. 2. Dilute in a new glazed pipkin, with a fofc brufh, as big as your thumb, about a quarter of a pound of Venice turpentine, and twopenny w >rth of fpike, and turpentine oils, and half a gill, or thereabouts, of Ipirit of wine. This varnifli be.ng no thicker than the I SECRETS IN ARTS AND TRADES, 11^ the white of an egs;» lay with your brufh, a ccat of it on the wrong fide of the print; and, immediately another on the righr. Then fet it to dry, not upright, but flit. And, if it (hoLild not dry quick enough, pafs a light coat of fpiric of wine on the whole. LV. How to colour thefe prints, in imitation of pidures in Oil colours. T. To paint thefe prinrs, you muft work them on the back in the following manner. Prepare firll your colours on a pallet, and then proceed thus : 2. The flefh- colour is made with a little white and vermilion, which mix with your pencil according to the degree of rednefs you will have it. — For the green of tree-leaves, you muft ha/e mourtain-green, ready pre- pared from the colourman ; and for the fineft green, fome verdigreafe. As for the lighter (hades of thefe colours, you only add fome yellow to either of the above two, more or lefs, according to the circumllances. — To paint woods and trunks of trees, nothing more is required than umber. — To expref-: (ky-colours and clouds, you mix fome blue cerufe with wliite lead ; and with thefe two colours only, you alter your blues to various degrees of ihades, diminifliing or augmenting one of the two, ac- cording to the darknefs or iightnefs of the fkies which you want to exprefs. For the diftances, a mixture of yellow and white lead, and fo on for the other colours you may want. 3. You are to compofe them yourfelf on the pallet with the pencil ; and to mix or unite them, ufe a little oil of nuts, which take up with the point of the pallet-knife. Then with the pencil, you apply them on the wron^ fide of the print. LVI. A 'vamijh nvhich/uits all forts of prints and pi SI ares % Jiands 'water ^ and makes the nvork appear as Jhining as gla/s. Dilute one quarter of a pound of Venice turpentine; with a gill, or thereabouts, of fpirit of wine. If too thick, add a litJe more of this; laft ; if not enough, a little of the former, fo that you bring it to have no more thicknefs Il6 SKCRETS IN ARTS AND TRADES. thicknefs than tie apparent one of milk. Lay one coat of this on the right fide of the print, and when dry, it will Ihine like gkfs. If it be not to your likings yo» ueed only lay another coat on it. LVII. To make appear in goU the figures of a print, 1. After having laid on both fides of the print, one coat of the varnilh defcribed in the above ^rt, Ivi. in order to make it tranfparent, let it dry a little while. Then before it is quite fo, lay fonne gold in leaves on the wrong fide of the print, preffing gently on it with the cotton you hold in your hand. By thefe means all the parts, whereon you (hall lay thefe gold leaves, will appear like true maflivcgold on the right fide. 2. Now when this is all thoroughly dry, lay on the- right fide of it, one coat of the varniQi defcribed in the^ preceding Art. Ivi. it will then be as good as any crown- glafs. You may aifo put a pafte board behind the print,. 'to fupport it the better in its frame» LVIII, A cttrious/ecret to make a print imitatt thi painU^ ing on glafu Chufe a crown-glafs of the fize of your print ; and lajr on it two coats of the following varnilh: 1. Piit on the fire, in a glazed pipkin, and let boil for the fpace of one hour.^ Venice turpentine, four ounces ; fpirit of the fame, and of wine, equal partly one ounce arxi a half of each; maflich in tears, two drachms. 2. After It has boiled the prefcribed time, let it cool, and then lay the firft coat on the glafs ; this being dry, lay another; and,^ as foon as this is nearly dry, then lay ©nir, as neat'y as poffible, the print, previoufly prepared %£ follow?. 3.. Have a glazed veflel fo broad at bottom as to ad- aiit of the print flat with all eafe in its full fize. Let this ^elTel be alfo as wide at top as it is at bottom, that you may get the print in and out of it on its flat, without bending it iirtne leaft. Pour aquafortis in this pan or vefljel, enough to cover all the bottom, then lay the en- graved StCRETS IM ARTS AND TRAD£S. 1 17 graved fide of your print on that aquafortis. Take it out and wipe the aquafortis off gently with foft rags, then fteep it two or three limes in three different clean fre(U waters, and wipe it each time in the fame manner. 4. This being done, lay the right fide on the before- mentioned glafs, before the fecond coat of varnifli be quite dry, and while it is ftill moid enough for the print to flick upon it uniformly, equally, and fmoothly, without mak- ing any wrinkles or bladders. When it is perfeftly dried in that iltuation, wet.your finger in common water, and moiftening the print on the back part in all the white places, which have received no impreffion from the en- graving of the plate, rub it all off. By thefe means, there will remain nothing but fairly the printed parts. On them you may paint in oil with a brufh, and the moft bright and lively colours; and you will have piftures, on which neither duft nor any thing elfe will be able to caufe any damage. To do this, there is no need of know- ing, either how to paint or draw. LIX. Jnothtr to the fame purpofe, 1. Heat before the fire, a crown glafs of the fize of the print, and then rub it over with Venice turpentine, which, on account of the heat of the glafs, will fpread the more eafily, 2. Boil next your intended print in fpirit of wine, for about half a quarter of an hour; and then lay it by the right fide on the glafs. 3. This glafs being cold, wet your finger, and molilen- ing the back of the print, fcrape with your nail, the paper off the glafs, fo that there remain nothing but the ftrokes of the engraving. 4. Boil in a matrafs, for about a quarter of an hour, or rather more, and in baUeo maria, one part of turpen- tine with four of fpirit of wine. Then lay two coats of this compofition on the back of the print, after you have fcratched off all the paper, and allowing time between each coat to dry. 5. As foon as the fecond coat is dry,_yottmay lay on waters Il8 SECRETS IN ARTS AND TRADES. water-colours on the print, according to tafte and judg- ment, agreeable to the beauty of the prints ufed. LX. The method of chalking y for thoje nxsho are not acquainted nviifj draining. They who are not acquainted with the principles of drawing, may amufe themTelves with chalking fome beau- tiful prints, on white paper, where they fhall have no- thing more to do afterwards than fhade, in the fame man- ner as they fee done in the original. When they fhall have pradifed for a while in that way, they will foon be- come able to flrike out themfelves fome good piece or de- sign. And to obtain that point, the following method is recommended. 1. With a foft, and one of the bell black lead pencils, rub one fide of a white fheet of paper, cut to the fize of the print, fo that notliing of the paper can be feen, and only the black lead colour. — Lay this fheet on the clean fide, upon the face of the print, that it may not foil it ; and on this fheet, the black fide of which now lies upper- moft towards you, lay another fheet of clean paper, and fix thefe three fheets together by the four corners, and on the edges with fine pins, fo that the fheets may not vary one from another, \\ hich would quite confufe and mar the whole defign. 2. Now take a blunted needle, or ivory point, and flip it, in preffing gently all over the turns of the prints, going gradually and orderly for fear of forgetting fome places, v/hich may be pre\ ented by laying a flat ruler acri fs the print under your hands. When the whole is finifhed, un'pin the papers : and, on the under part of that which lays at top, you will find all the outlines of the print moil exadly drawn. 3. You may now on thefe outlines, pafs a ftroke with India ink and a brufh, or with ink and a pen; after which, with a crumb of flale bread, you rub off clean all the i^felefs marks of the pencil, and leave none but thofe marked with ink. And to fhade this defign, wafh it with India ink, or colours, and a bruih. LXr. To SECRETS IN ARTS AND TRADES. II9 LXI. To prepare a tranfparent paper to chalk ivith. In order to obtain the art of chalking neatly, and not to go out of the fire turns and ouclinss of a drawing, be- ginners fhould firft know how to prepare a tranfparent paper, >A'hich, as it lets them fee the minuteft parts of the ftrokes as through a glafs, gives them of courfe an opportunity of acquiring by pradice, a corredlnefs in the expreffion of all the turns of drawing. This prepa- , ration is as follows. 1. Have, one or feveral, fheets of fine and very thin paper, and rub them over with oil, or fpirit, of turpen- tine, mixed in double the quantity of oil of nuts. To caufe the paper to imbibe that mixture, fteep a fponge or feather in it, which pafs on both fides of the paper, and then let it dry. 2. When yon want to ufe it, lay it on a print. Then, with a brufli, a pencil, or a pen, pafs over all the ftrokes, lines, and turns of thedefign hid under. You may even thus learn to fhade with neatnefs, if you wafli that fame defign, v hile fixed on the original print, with India ink% By pradifmg often you may learn to draw very neatly, and even with boldnefs. This method will certainly prove very ufeful, and entertaining, for thofe who have nor the patience to learn by the common method, which feems too tedious to fome, and generally difgufts bc^^in- aers. § VI I. For painting on gla/s, LXII. Ho'tv to dra^w on glafs. Grind lamp black with gam water md fome common fait. With a pen or hair pencil, d.aw your delign on the glafs, and afterwards fiiade and paint it v^ith any of the following compofitions. LXIII. A colour for grounds on glafs » 1. Take iron filings and Dutch y^ellow beads, equal parts. If you want it to have a little red caft, add a little copper |20 SECRETS IN ARTS AND TRADES. copper filings. With a ftcel mullar grind all thefe toge- ther on a thick and ftrorg copperplate, or on porphyry. Then add a little gum-arabic, borax, common fait and clear water. IVIix thefe a little fluid, and put the coniv pofition in a phial for ufe. 2. When you come to make ufe of it, you have rothlng to do but with a hair pencil lay it quite flat on the dcfign you had drawn the day before ; and having left this to dry alfo for another day, with the quill of a turkey, the nib of which (hall not be fpHt, you heighten the lights in the fame manner as you do with crayons on blue paper. Whenever you put more coats of the above compofition one upon another, the fhade, you muft be fenfible, will raturally be ftronger. And when this is finiftied, you lay your colours for garments and complexions as follows. LXIV. Preparation o/laket for gla/s. Grind the lake with a water impregnated with gum and fait; and then make ufe of it with the brulh—The fhad- ing is operated by laying a double, treble, or more coats of the colour, where you want it darker. And fo it is of «11 the following compoiitions of colours. LXV. Preparation of the blue purple y for gJafs, Make a compound of lake and indigo, grinded toge- ther with gum and fait water ; and ufe it as direfted in the preceding article. LXVI. Preparation of the green for glafs. Indigo mixed with a proportionable quantity of gam- boge, and grinded together as above, will anfwer the in- tended purpofe. L X V 1 T . Preparation of the yelloiofor the fame. Gamboge grinded with fait water only. LXV I II. Preparation of the white. You have only to heighten much the white parts with ^ LXIX. The &ECRET3 IN ARTS AND TRADES. I 2 t LXIX. The proper varnijh to he laid on glafs after painting Boil oil of nuts, feme litharge, lead filings, and white copperas calcined. When done and co'.d, lay it all over the colours which you put on the glafs. LXX. H.1X} to paint on gUfs nxjttbout Jire. Take gum arabic and cifTolve it in water with com- mon fait, bottle, and keep it. With this liquor, if you grind the colours you intend to paint vvi h, they will fix and eat in the gbfs. Should you find they do not enough, increafe only the dofe of fah. \ VIII. Preparations of colours of all forts for oilf water, and crayons, LXXF. Jn oil to grind colours ivith, ^vjken tJje luorks an much expofed to the injuries of the iiejther. - Take two ounces of maflith in drops, ve}-y cle.^r, an.l grind it wi h linefeed oil. Then put In a >w\ell ghzed pipkin any quantity of that o 1, and fet it on the fiie to i)oil. By little and little introduce in that boiling oil the above prepared maflich, llirring well the whole to mix and incorporate the better. When done, take if from the fire, and let it cool. — Such is the preparation of oil with which you are to grir.d your cc lours, when they are to be much expofed to the injuries of the weather, for they will refill it. LXX 11 To marhh and j a/per paper. I. Grind all the colours you want to employ (fuch a^ lake, maflicot, indigo, yeiiow and red ochre, ^c. 1:3c.) with bullock's g ill ; grind each fepTra'.ely, and keep them f.'. Then have a large and wide pan filled with luke- W3rm gum water. Stir well that water with a ftck. While it is in motion, and your colours being ready under your hand, with a large brulh, take of each feparaiely, as much as the lip of the brulh v. ill carry, and touch G only 122 SECRETS IN ARTS AND TRADES, only the furface of the water with it. The colours will immediately expand. Each colour requires a particular farufh to itfelf. Therefore, with another brufh, take of another colour, and do the famej and, with another of another, and fo on, till you have put on your water all thofe you have deftined for the purpofe. 2. When the water ceafes to turn, you will plainly perceive all the variety occafioned by the different co- lours. Then, taking your fheet of paper, lay it flat oa the water, leave it there for about two or three minutes, and, 'vithouc taking it out, give it one tun round on the water, then pull it by one of the edges to the fide of the pan, wafli ir, dry it, and burnifli it afterwards. Nofe. The paper muft be chofen good, aad the water fixed with gum-adragant, L X XI 1 1. To. clean piBures. Take the picture out of its frame. Lay a clean towel on it, which for the fpace of ten, fourteen, or eighteen days, according as you find it neceflary, you keep con*, tinually wetting, till it has entirely drawn out all the filthinefs from the pidiire. Then, wi(h the tip of your finger, pafs fome lin feed oil which has been let a long while in the funto purify it, arNOz^, Qx glafium. Whence we may juftly concltsde/ that green is rot a fimple colour, but a mixture of blue and yellow ; as the yellow itfeif is a compound of red and white. LXXXIII. An azure of mother-of-pearl. Take any quantity of fuperfine tefled filver in laminas. Put it a litle while in vinegar; then, take It out, itrew over the lan.inas fome pcui ce powder to akoholife them. Next ftratify them in a crucibic ; and when red hot, take them off from the fife, and you will have a fine azure. LXXXIV. A nx:hite for patutersy 'ixhich may be prefer 'ved fcr e'vsr. Put into a large p^n tl.ree qnarts of lintfctd oil, with sn equii quanriry of b'ardy, aid fcurof ihe btft double diftilied \intgar : three dozen of ( ggs, ntw laid and whole ; three or four pound* ef mutton fuet, chr.p; ed fmall— Coverall with a \t?A [Ite, and lite it well. L-y this pan in the cellar for ihrre weeks, then take fi-Lilfu'ly the white oft', then cry it. The d( fe cfthe compcfuicn fcr ufs is fix ounces of that v\ hite to every one of bifmuih. LXXXV. Ay.ojjcv^jshite fcr ladies paint. To four parts of hen'., brd .ndd one rfa kid. Melt them together, then wafti li.tin. Re-ireh ard vvafh thein S5CR2TS IK AITi ANff T)tAD£«< IZJ sgaln. Then add fjar ounces jf a.-nmonisc fair, and as mjch cf fulphur, in fjbtie povvder. This white will keep a Io:.g time. LXXX\a. A^oul az'xre. Take two ounces of quickfili^er; fulphur and a-nmo- niac falc, of earh one oance. Grini ail together, ad put ir to digsit in a mairafs over a flow heat. Increafe th* tire a little; and, when yo.i fee an azared fuane arif- ing, takt the mitrafs off froaa tije fire. Whe.i cool, you wJl find in the matrifs as beauiifal an azure 35 the Vvry ui'.ramarine itfelf. L X X X V 1 1 . -ier, which boil very quick for near a quarter of an hour. Then ftrain this water through a cl )tn v/afhed in lye, but not with foap, and receive it in another new glazed pipkin, vv.ifhed as th^ fi ft. Put this on a fi.e, rot quite {o blading as the firft ; and, when it begins to give figns of boiling, throw in one our:ce of the fined cochineii, puIverT^d very fine. Stir often with a hazel dick, ftripped of its peel, and let boil gently iox near a qu;trter of an ho'-ir; then throw in fixty grains of autour in fub ile p jwder, and keep ic boilin;* for half a qnarter of an hour. Take it off from the fire, and throw in fixtecn grains of Roman alum in powder, then ftrain it immediately through a cl.an cUnh, walhed with l/e, and no foap, and receive is in two dif- G c fere n I 130 SECRETS IN Arts And trades, ferent large china bowls, new and perfeftly clean. Place thefe in a room, where they will be perfeftly free from dull, and let them rell there for a week, that the carmine may have time to make a precipitation. 2. At the end of this term, decant out gently your tindlure into two other China bowls, of the fame fize as the two former, and as pcrfeflly clean, taking great care in decanting, to doit fo gently that tbe liquor may not carry the carmine along with ir. Then dry in a ihade the carmine, which is left in the bottom of your bowls, gather it with a little brufh, and keep it very cleanly. 3. Eight or ten days afterwards, more or lefs, decant sgain the lindure which is in the fecond bowl into a new varniihed pipkin, then dry and gather the car- mine, which is at the bottomi in the fame manner as the 4. Then fet the pipkin, in which the carmine has been decanted for this fecond time, on the fire, and vapo- rife the liquor gently, till the ground remains in the con- iillence of a pap. This pap-like ground muft thtn be put into feveral fmall china cups, and placed in the fun to dry, which will procure you again another carmine, dai ker and much lefs valuable than the firft. Should there hap- pen any moiftnefs on your hft cups, take it ofFimmC" ciiately, but gently, and with a great deal of care. 5. In order to take the water ('ft' fiom your china howls, you might make ufe of another method, r water, and wring it quite dry. 2. Now hang aga'n this f'mc bag at two feet diftance, or thereabouts, above the pan wherein ihe tinflure did run, and now is. Diffolve, in about two quarts of warm fpring water, llx ounces of Roman a'um well pounded, that it may more readily melt. When this difTolution is no more than lukewarji, have fomebody to pour it for you in the above jelly-bag, while you liir with a flick 'What runs from it into your tin^^ure, and do fo till the G 6 whole 13'- SECRETS IN ARTS AND TRADES. who'e is parted through, and the tindlure froths no more» — fhen wring well your bag again, to exprefs all the alum's difToIution fro.n ic into your tind ire, and walh ic again afterwards in clear water, as hefj>re. 3. Have another fto.ie pan like rhe hrft, hang your bag again over it, and pour all you: tinfture in it. If it run clear like water, you may then 1st it g^ (o ; if not, put it again in the bag over the other, and continue To to do till it abfjlutely does run clear. If, however, after hav- i:^g repeated this tiiree or four times, i*- fhould continue to run tinged, diiToive tw 1 or three ounces more of pul- veriied Roman alum in about two quarts of that ringed water, then ftir ap.d mix it w^ll in the whole qu ;n- tlty cf tinfture, then pour it again in the bag where the I'keis, re-pouring again and again what fhali run firll from it, till ic runs quit^ clear, and does not evea ftain the paper. 4. Th:n let drain well the lake which is in the bag ; sr.d, vviih a box-fpcon lakc it, and fprtad it on pieces of cloth, laid on plailered flones, and let it dry in the fnaJe where there is uo dA, or where, at leaft, you may prcferve it from any. CIV. To make the fine columhine lah. 1. Tak^ half- a- pound of thefinell Erafil wocd you can rnd. Cut it in f.r.all bits, rnd pound it in an iron mor- tar. Pur this in a revv gl zed pipkin ; pour over it two qoaits cf fircng wine vinegar. Let this infufe withont the affifiance of any heat for three whole days. Boil it next for half an hour, then add one ouuce of pulverifed Ron^.an alu.Ti, and boil it again for the fpace of three quarters of an hour, that the alum may the more perfei^Iy be d ffwlved, and the ftrcnger the colour. 2. Take the pot off he iire ; and rafping the fofteft part of a dozen cuit!e-fi(h bones, add this powder to it. Replace the pot on the fire, and ftir the con.ents till yon fee a froth rifing on the ccmpofition ; when immediately taking the pot off fro in the ^re again, cover with its lid, and let it i^and for a week. Diiring that fpace of time you muft, however, carefully ftir this inauer four times a day. 3. Have S2CRETS IN ARTS AN'D TRADES, IJ^ 3. Have next a glazed pan, filled with dry (and aa high as three fingers from the brim. In this fand puc your pot halfway in. Place all on a charcoal fire, till it nearly boils ; then, taking the pot ofF from the fire, run the liquor through a clean cloth. Put it in different re- torts, and fet ihem half way in tiiefa:~d again, which, by this time, ought to be qaice cold, lleplace all on the lire as before, and keep it there lill it begins t3 fimmer ; then, taking ic froin the fire, let it cool, and the lake is done. But it mud not be ufed till twelve days after. Note. When the tincture is In the retorts, you may pue in each of them half a gill of lye, made with vine branch aflies — When you put the powder of cuttle-fifh bones in the tinftare, you muft take care it is warm. — The refi- due which is found at the bottom of the retorts oujht not to be thrown away, as it is very good to paint ia, water colours, C Y. A fine red ivater, for miniature paintings 1. Put in a new glazed p'pkin one ounce of Fernamr hurg B'rafil wood, finely raipeJ. Pour three pints of {pring water on it, with fix drachms of fine white ifin- glafs chopped very fmall. Place the pot on vyarrn aflies, for three days,, daring which you are to keep up tlie fame degree of beat. 2« When the ifmglifs is melted, add two ounces of ke^mes ingrain, one of alum, and three drachms of bo- rax, well pounded. Boil this gently to the reduflion of one half; then ftrain the liquor through a cloth, bottle and Hop it well, and fet it in the fun for a week before ufing. Note. This water may very properly be ufcd as a waOi to give an agreeable bloom to pale fac^s. CVI. The receipt of the fine^YtntCizXi lake,. 1. Take (ine pound of good pearl afhes. Putit In alarge copper ; then, pour- over it fix i^allons of fpring water; Let (he pearl aflifs foak thus twenty- four hour% after which, fet the copper on the fire, and boil it for one •quarter IJ4 SECaETS IN ARTS AND TRADES, quarter of an hour. Then filter through a cloth jclly^ bag, and receive the filtration in a ftone pan. 2. If not quite clear, filter it till it is ; changing the pan only underneath, pour what ran thick in the bag again. When all is wtw filtered and clear, put it in the copper again, which muft have been previoufly wafhed, and fee it on the fire to boil. When it boils, throw in two pounds of finefcarlet flocks, which boil to whitenefs. Then filter again this lye tinged with fcarlet colour, in the beforementioned jelly-bag, and prefs well the flocks, that there may not remain any colour in them. Obferve that your bag may ferve both for the lake and tincture, without being at the trouble of cleanfing it, you muft not 'filter through it the fecond Jye in which the fcar- let is. For fliould you pour this lye from the copper, di- rectly into it, the fcarlet flocks woaid undoubtedly r»n with the lye, which would give you an infinite deal of trouble to get out of the bag, after the filtering of the tinflure. ^nd the leaft bit of it v/ould entirely fpoil the lake.- Therefore, to avoid all thefe inconveniences, drain your {econd lye either through a cloth, or through another bag by itfelf, 3. While the tindure is filtering, get the copper well cleaned, and wiped dry. Put the filtered tindure in it. •Difrolve,'overthe fire, or glazed earthen pan, half-a. pound of Roman alum in one quart of fpring waier. Then ftrain it quickly, and while warm, pour it in your tin^iurej keeping itirring all the while, aud afterwards, till all the froth has quite fubfided. Boil next altogether, for the fpace of half a quarter of an hour. Then throw it in the fame bag that filtered your firft lye, and receive the nltra» tion into a clean ftone pan. 4. Befides this: boil again, in another quart of fpring water, half a pound of Femamhurg Brafil wood, cut and bruifed in an iron mortar. Strain it through a cloth, and pour it, along with the above diflblution of Roman alum, in the jelly-bag, and ftir it to run altogether. 5. After all is run out of the bag, throw in again half a pint of quite clear and pure fpring-water. 6. When nothing runs any more cut of the bag, the lake is left in it. Take it out with a box fpoon, and fpread SECRETS IN ARTS AND TRADES.. flj- Ipread it on plaiiler flat ftonej> three fingers thick, and about half a foot fquare, covered with white cloth of the fame fize. For Ihould there be no cloth on the plaifter, the lake would ftick to it. NQie. It often happens for the firft water which runs out of the bag^to be muddy, and to carry fome lake along with it. But you mull continue filtering till it comes bright and clear. Then,, taking off the pan from under° neath, and fubftituting another, put that moddy liquor into the bag again. — Should the filtration by chance con- tinue to run xt6y as it fometimcs happens, you mull ftill keep filtering the liquor through the bag, till it is clarified. CVII. Dire Sikns for cehuring prints, 1. All the colours which are ufed for colouring prints are grinded with gum water; the calcined green only ex- cepted, which grinds with vinegar. 2. The chief of thefe colours are, fine azure, vermi- lion, Venetian lake, fine verditure, white lead, calcined green, umber, Cologn earth, indigo, French berries juice, yellow ochre, yellow maflicot, wliite maliicot, brown ochre, biilre, or prepar<;d foot, lamp-black, aad brown red. 3. For complexiins, make a mi;{ture of white and vermilion, more or lefs, according as you want the co- jour. For the lips, it is a mixture of lake and vermilion, -And the fhades are made with whiiC and vermilion, and a great deal of umber. 4. For fair hair, join a good deal of white with very little umber. If a carrotty colour, take yellow ochre and brown red ; the fhade with bdire and lake mixed toge- ther. If light, only mix fome black and white and umber ^ together. 5. Clothes are made, if linen, with white lead and a little blue ; if fluffs, with white lead alone, and the ihades with a grey colour, made by means of a mixture of black and white lead together. If a white cloth, ycu muft make a mixture of white and umber together, and fhade it with a compound of umber and black. If a red cloth, ufe vcrmilioa in tbe I ghier parts of the folds; lake and 136 SECRETS IN ARTS AND TRADES-. and vermilion for the clear fhades ; the lake alone, laid on the vermilion, will form ths aaik ihades. CVIII. Dire5lions for the mixture of colours, !. The pale yellow, for the light?, is made with white mailicot. The chiaro ofcuro^ with the mafficot and um- ber. The dark (hade, uith umber alone. 2. The orange colour is made with black lead for the lights, (hade with the lake. 3. The lake is ufed \-xy clear for the lights, in dra- peries ; and thicker for the Ih .des. 4. The purple is made with blue, white, and lake, for the lights ; blae and lake only for the clear Ihades, and indigo and blue for the darker ones. 5. Tlie pale blue is ufed for the lights, and for the clear {hides a little thicker; but for the darker ihades, mix the indigo an i blue together. 6. The gold-like yeilow is made with yellow malCcot for the lights ; and the cfear fnades with a mixture of black lead and mairicot ; the da:ker Ihade with lake, yel- low ochre, and very litt e black lead ; and the darker of all, with Cologn earth and lake. 7. The green is < f twu forts. The firft made with mafficot and blue, or bhie and white; and for the IhadeSj make the blue predominate sn the mixture. The othar is made wiih calcined green ; and French berr'es juice, mixed and calcined green; and you may f oi m their fiiades by ^ ddition of indigo, 8. Fcr trees you mix green and umber together. 9. The grou' ds are made in tiie fame way ; where er there is any green, take calcined green, with French berries juice. 10. For the didances, mix grfen and blue together; and mountains are always made with blue. 11. The fkies are likewiie made with blue, bat you muft add a little yellow -o them, when it con>es near the mo'jntains; and to make the trarfitioa between that and the blue, mix a little lake and blue together to foften it. 12. Clouds are madf; w'th purpie ; if they be obfcure, you muft mix lake and indigo together* i3* StQne? i SECRETS IN ARTS AND TRADES. 1 37 13. Stones are m^de with whre and yellow mixed to- gether : and their Ihades with black. CIX. DireSiions for painting frefco. Lay on the intende.l wall a coa* of rifted filver fand, mixed with old flacked lime, pulveriied and fifted aifo — This ceat is not to be laid on the wall, but in proportion as you paint: therefore prepare no more at a time than you are fure to piint over in one day,, while frefh and moid. — Th? body of the w^!l on which you lay this coat mnft previoufly be pargstted with plaiiter, or mortar made with fand and lime. And if the painrings are to be exp^fed to the injuries of the weather, the ra ifon's work: muli be made of bricks or free-ftoncs very dry. 2. Bi;fore you b^gin to paint, you muft prepare you* tlefigns in their full in ended fizi on paper, and chalk them one after another on the wail, in proportion a,s you work, and no longer than half an hour atcer the coat of prepared river fand has been laid on, and well poliihed with a trowel. 3. In thefe forts of paintings all the compounded and artifici;il made colours, as well as molt of che mineral ones, are rejected. They ufe hardly any o:her but earth?, which may preferve their hue. and defend it from being burnt by the lime. And that the work may for ever preferve irs beauty, you muft obferve to employ them quickly, while the coat underneath is ftijl mjift; and never, as fome do, touch them over after they are once dry, with colours diluted in ywiks of eggs, glue, or gum, becaufe thefe colours always b acken, and never Keep that vivacity and brilliancy ihofe have which have been laid at firft w hen the ground was moift. In the cafe of paintings expofed in the air, this fort of touching up. is never good, and too often fcal.s off in a fnort time* ex. DireSions for the c,hoice, ufe, and compojition of the colours employed for the abo've purpofe. The colours mad^ ufe of for the above purpofe, arefucH as follow. 1. The 133 SECRETS ir. ARTS AND TRADES. 1. The white is made with a lime which has been flacked for a great while, and v%hite marble in fabtile powder, mixed in about equal qaantities. Sometimes no more than a quarter part of marble daft is required ; which depends entirely on the quality of the lime, and cannot be known but when you come to ufe it ; for if there be too much marble, the whitewill tiirn black. 2. Ochre, or brown red, is a natural earth. 3. Yellow ochre is alio a natural earth, which becomes red if you burn it. 4. The cbrcure yellow, or yellow ochre, which is alfo ■ a natural earth, and flimy, is to be got by the ftreamsof iron mines. It receives a fine colour from calcination. 5. Naples yellow, is a fort of tilth which gathers round the mines cf brimflone; and though it be ufed \nfrefco- paintings, irs colour neverthelefs, is not fo good as that which is made of earth, or yellow ochre and white mixed together. 6. The purple red io a natural earth, the product <>f England, and is ufed inftead of lake. 7. The ter'verte, from Verona in Lombardy, is a na- tural earth, which is very hard and dark. There is alfo another fort of ttrverte* 8. The ultramarine, or lapii lazuli y is a hard ftone, and of a very difficult preparation. This colour, of the manner of preparing which we (hall give (§ ix.. Art. CKxviii.) aj.ift and precife account, fubfifts and keeps itfelf fine much longer than any other colour. It is not to be ground, .but diluted only on the pallet with oil. As it is very dear, you may (pare uiing it in fre/co paint- ings, and fupply it by fmalt, which anfwtrs the fame purpofe, particularly in fkie?, 9. Smalt is a blue colour, w})ich has very little fub- ftance. It h ufed in great landfcapes, and Hands \try well the open air. 10. Umber is an obfcnre earth. Ir requires to be cal- cined in an iron box, if yoa want to make it fioer> browner, and of a better Icok. 11. Cologn earth is a fcrtofrufty black, which is apt 1$ difcnarge, and turn red. 8 2. The SECRETS IN ARTS AND TRADES. I39 12. The earthen black, j's a black which comes from Germany— There is ajfo another fort of German black, which is a natural earth, and makes a bluifh black, like that of charcoal. This fort of black is that which is ufed for making printers ink. — There is another ftill, which is made with burnt wine-lye. Such are all the colours which are preferably to be ofed 'infre/co-p^mdng. Grind and dilute them with water.— Before beginning to work, prepare your principal colours, and put each by themfelves, in fmail gallipots. But it 13 neceflary to know, that except the purple-red, the brown-red, the yellow ochre, and all the blacks, (thofe particularly which have palled through the fire) turn paler as the/re/io dries. CXI. DireSions for painting in oil on a wall. Method I. You muft, when the wall is perfedly dry, give it two or three coats of boiling oil, or more, if neccflfary, fo that the face of the wall may remain greafy, and can foak in no more ; then lay another coat of ficcative co- lours, which is done as follows. Grin^ fome common whitening, or chalk, red ochre, and other forts of earth, pretty ftifF, and lay a coat of it on the wall. When this is very dry, then draw and paint on it whatever you will, obferving to mix a little varnifli among your colours, that you m&y not be obliged to varnilh them after* wards. CXII. Metha 2. In order it may fooner dry, and that the dampn^fs. Ihould not occafion the colour to fcale, as it fomeiimes happens, on account of the oil which refills ir, make a. ^ cement with lime and marble dull, or tiles ; this lay on the wall with a trowel, fmoothen it, and then give it a coat of lintfeed oil with a large brufli. — In the next place, prepare a compofition of Greek pitch, maftich, and coarfe varnifli, which boil altogether in a pipkin, and lay afterwards, fir ft with a brulh, then fmoothen with a hot trowel, in qrder to fpread it more equally.— WJiea- 140 SECT.KTb IN ARTS AND TRADES. When this is done, lay od the coat of ficcacive colemrj abo\'ementioned, then draw their dcTiga ^ind, paint. CXIII. Mei^oc^ 3,\ Others ngain make a cement, or mortar, with lime, brick-duft, and fand. And when this is dry, make ano- ther wiih lime, flfted brick dufr, and f.nith's embers, or iron fcum, all if. equal quantitiss. Beat and incorpo- rate together, v.ith whites- cf eggs and lintfeed oil, and it will mak? fo ilrong a ceriieat a^ cannot be equalled by any thing elfe. its nature is fuch, that while you are laying it on, you mul^ not ftop and leave it tiM you have- finifliL'd, otiiervvife ii will afT. redly crack in every one of ihofe places where y u relumed youx work. Therefore go on without interruption, till the whole wall is entirely covered with it, and totally poiifhed — And when dry^ lay the abovementioned coat of ficcative- colours, acd proceed according to the other directions. CXIV. Dire^ions for painting in oil on njuood. Lay firfl one coat of fize on the wood ; then another of whitening dilated wih fize ; then another again of boiling oil, as nier-tioiied in the ab've Art. cxi. When this laft is thoroughly dry, yoa draw your defign, and peint as ufuah CXV". Direcli'^ns for painting in oil on canvaf,, 1. Chufe a fine and fmootl) tick or cloth, which nail on a frame. Pafs over it h.rt a coat of fize, aiid when dry,^rubit over w;ch a pounce ftone to eat off all the knobs and knots. The ii-se which you put firll on the clotii is intended t) lay down all the threads, and fill up all the fmali holes, thac the colour may not paf* through. 2. When the cloth is dry, lay on a coat of fimple colo:ir, which may not dtftroy the othe. s ; for example, brown-red, which is a natural ca th, full of fubft-.nce, and lalling. You jnay tuix ir, if you like, with a little white lead, it will dry the fooner. — To grind this co- lour, SECRETS IN ARTS AND TRADES. 141 loar, they ufe nut, or lintfeed oil j and in order to lay it as thin as it is poilible, they ufe a large knife made on purpof'. 3. When this colour is dry, you are to rub it again with the pounce l^one, to render it fmoocher. Then lay another coat of white lead and charcoal black, to render the ground gre;ifh. In this as wdl as in the preceding coats, you mull iake care to put as little colour as you poffibly can, to prevent the cloth from cracking, and far the better prefervation of the colours which are tn be laid afterwards in painting. For it is proper t > obferve, that could there be no ground at all laid on the canvafs of a piflaire, previous to the paintii.g of it^ and ihould one paint directly on th= bare clo h, with )ut any other pre- paration at all, the colours would appear much more to their advantage, and preferve their brighcnefs much longer. A proof of this afleition may be f»»und in the pradice of Paul Veronefe^ and Titian, who ufed to impregnate their canvafs with water colours only, and paint afterwards in oil over that ground. This cuftom of theirs has not a liule contributed to render their pieces more lively and bright, becaufc the ground in water colour draws and foaks the oil off the colours, which muft render th.-m much finer, fince the greateft caufe of their dulnefs arifes from nothing but the o;I with which they are diluted. 4. T hey therefore, who wilh to fee their works keep bright and lively, u e as licile oil as pofTible, and keep their colours more ft.ff, mixing a little oil of fpike amongft them, which indeed vaporifes very foon, but aflifts in rendering them more fluid and trac^abls in working. 5. Another caufe of the colours not i^eeping a long while their beauty, is when ihey are too much tormented on the pal'ef, as it cfcen happens that pointers confufc them in working. Wherievcr this is the cafe, they muft reeds be hurt, hs there are many which adulterate, and otherwife coirupt the others, ard fpoil the vivacity of their teint. Therefore, vve cannot rec-mmend too much to be cautious and clean in employing them, taking caie to 14* "SECRETS IN ARTS AND TRADES. to lay them as diftinft and feparatc as poffible, each by thcmfelvcs, on the pallet, without mixing them too much with the brufh or pencil. Never mingle together thofe colours which are enemies to each other, as all the blacks are, particularly the lamp-black ; but as much as pofTible, try to ufe them feparately by themfclvcs. Nay, when there is an occafion of giving more flrength to fome parts of a picture, ftay till it is dry before you touch it up again, if thofe colours are obnoxious to the others with which you are to do it. There he fliows his judgment in painting, who is not precipitate in laying his colours on his pictures, but lays them thick enough, and covers at feveral times the carnations, which in terms of art is called empater. 6. As to what concerns the firft laying of grounds on canvafs, in water colours, it is a method not commonly praOifed, becaufe they may fcale, and cannot be rolled without fome difficulty. For this reafon, the cuftom pre- vails of grounding the canvafs with oil colours. But when the canvafs is good and very fine, the lefs colour you can lay on for thai purpofe, the better. Take care only thofe colours and oils are good. — The lead which fome painters ufe to help their colours to dry the fooner, foon deHroys their brightnefs and beauty. CXVI. Which colours are u/edfor the ahcve purpofe, 1. Though all the different forts of colours which are ufed in painting in oil are not fit for that called frefcot yet it is true, however, that (except lime and marble duft, which indeed cannot ftriftly be called colours) every one of thofe ufed in frefco are good in oil. 2, While lead; is made with lead which you bury. Several years after, this leid turns in:o fome forts of flakes, which are of a very fine white. — Tnough this white exifts in painting, and is in pofitive ufe, it has always, however, a vtry b^d quality, which the oil cor- rects a little, when you grird it on the ftone. 3. Cerufe, or flakt white ; is a fort of riift gathered from Uad, but of a coarfer nature than the othei . 4. Maflicot } SECRETS IN ARTS AN» TRADES. J45 4. Maflicot ; there are two forts of this colour. The one is yellow, and the other is white. It is made with calcined lead. 5. Orpine, otherwife auripigment. Is ufed calcined and non- calcined. — To calcine it, they put it in an iron box, or in a pot well flopped. But few either calcine it, or even ufe it at all, as the fumes are mortal, and it is very dangerous to ufe it. 6. Black lead comes from lead mines. They make very little ufe of it, becaufe it is a bad colour of itfelf, befides that, it is a great enemy to the others. 7. Cinnabar, or vermilion, is drawn from the mines where they gather quickfilvcr. As it is a mineral, it is the reafon why it does not refill the imprcllion of the air, nor the injuries of the weather. 8. Lake. This colour, which is an artificial made one, is compofed with cochineal, or with fcarlet flocks; or again, Br^fil wood, and feme other forts of woods. There are feveral forts of lake made. It does not Hand the weather. 9. Blue verditure and green verditure is very feldom ufed in any other works but lardfcapes. 10. Indigo. This colour is generally ufed for making fkies, or draperies ; when properly ufed, it keeps its beauty a great while. You niuft not mix it with too great a quantity of oil, but lay it a little thick and dark, becaufe it difchargcs very much. They ule it with great fuccefs, diluted with gum water. It is a good colour for the compofition of greens. 11. Brown-pink, otherwife called Jiil-de-grain. This colour is*drawn from what is called French berries, which they foak and boil, then mix the refult wi'h vine-wood afhes, or calcined white chalk, to give it a proper con- fiftence. When this is done, it muft be ftrained through a \^xy fine cloth. 12. Lamp-black. This is a bad colour, but handy to paint black draperies. 13. Ivory black. This black is made indifferently with common bones, as well as ivory burnt, Jppejles difcovered 144- SECI^ETS IN ARTS AND TRADES. ^ifeovered this f rt of black, if we believe Pliny, Book sxxv. Chap. V. 14. Vtrdtgreafe is the mofl: perniciou? of all the co- lours, and capable to ruin a whole pifture, if there were never fo Irtle in the colour with which the canvafs is firft impregnated. It is however of a very agreeable look. They fomttimes calcine it to prevent its malig- nant effdft; but it is as dangerous to ufe it that way as orpine; and it is an undoubted truth that, hnvever well prepared ;t may be, it muft be employed by itfelf, for it would fpoil all the colours with which it may be mixed. It dries, very much, and for ihat purpofe they mix a little of it with the blacks, which can never dry without fome afiifiance. N. B, You muft be very careful never to ufe, for other colours, the pencils with which you fhall have laid any verdigreafe. 15. There are again fome other forts of compound co- Jours, which are never ufed but in oil. CXVII. Which oils are nfed in painting, 1. The beft oils which are ufed in painting fre the fe of rut and lintfeed. To render the Ci lours rncre fluid, and fpread more er^fily onder the pencil, they ufe alfo oil of fpike. This oil ?bforbs itfelf in the canvafs, and leaves the colours without any glofs. It is made with the flow ers of 2 plant called fpikenard or lavender fpike. 2. There is another oil drawn from Meiezian-rofln, firf, l^c. wherefore it is called oil of turpentiiji^. This oil is very good for touching up piflures ; but it is chiefly good for mixing with ultramarine, and the different forts of fmalts, becaufe it ferves to m^ke them fpread with more facility, and evaporates almcft immediately. When you make ufe of this oil, the lefs ilere is of any other oil in the colour the better, as they all ftrve only to make it turn yellow. 3. There are ether oils again which are denrminated ficcative oils, becaufe they ferve to dry up the ethers the fconer. Thefe are many in number and fpecies. One fort is noihing but the oil of nut, toiled with gold litliarge SECRETS IN ARTS AND TRADES. I45 litharge and a whole onion peeled, which is taken off afcer boilmg ; tliis oni^n ferving only to exficcate the greafy parts of the oil, and to clarify it. Another foi'-t is made with azure in powder, or fmalt, bi»i:ed in oil of nut. When the whole lias boiled, you muft let it fettle, ad then fkim off the top. It is fittell for diluting the white, and luch of the oiher colours as you want to pre* ierve purefl and neateft. CXVIII. 71? takepj'itiftantly a copy from a prints or apiiliire^ Make a water of foap and alom, with which wet a cloth or a paper ; lay either on a print or pidure, and pafs it once under the rolling-prefs ; then going round the other fide to take it up, you will have a "^^'^ fine copy Qi whatever you fliall have laid it upon. CXIX. DireSliom for making the Spanljh carnation* Take baftard fafFron ; waih, dry, and grind it well. While you grind it, put in four ou^^ces of pearl afhes to every one pound of fafFron. Incorporate them well, both together, and throw it into a double cloth jelly-bag. Then fet half a pint of Spanilh lemon juice on the firc^ and when juft lukewarm, p-^ur it on the faffron in the big, and lay under it what y< u want to dye — The flifF which is to be dyed ought previoufly lo have been boiled in alum-wa;er, then linfed and wiped between two cloths, as a preparatory procefs to make it take the dye better. CXX. To make the Spanijh ladies rouge. Vermilion, carefully laid on a iheet cf paper, from which, by means of wetting the tip of your finger wiih your fpittle, then take it off, at will, and rub your cheeks, lips, &c. The method of making it is as follows. 1. Take good fcarlet flocks and fpirit of wine, or in their Head, lenon juice. Boil the whole in an earthen pet, well glazed and well flopped, till the Ipirit of wine, or lemon juice, has charged itielf with all the colour of the fcarlet flocks. Strain this dye through a cloth, and H wring 146 SECRETS IN ARTS AND TRADES. Wiing it hard to exprefs well all the colour out. Boil it afterwards with a little arabic water, till the colour ■ becomes very deep. 2. On half a pound of fcarlet flocks you muft put four ounces of fpi; it of wine, and a fufEcient quantity of water, to foak well the flocks. Then in the colour you extradt from it, put the bt.ik of a filbert of gum arabic, and bf il the whole in a filver poringer. When this is ready, as we faid before; proceed as follows. 3. Steep fome cotton in the colour, and wet fomc iheetsof paper witk it; then let tntm dry in the fhade. Repeat this wet'ii g, drying of the fame ftieets over again, many times, till you find they are charged with rouge to your fatisfadion. CXXI. J file lake, make lu'ith JhelUac, T. Boil and ficini well, fixteen pounds of chamber lye; then put in one pound of line fhell-lac, with five ounces of roch alum, in powder. Eoil alrogether, till you fte the chamber- lye is well charged with the colour, which you may ealily kno\v by fieeping a bit of white rag in it; then take it out again to fee whether or not the colour pleafe you ; and it u do not, let it boil longer, repeating the fame trial, till you are perfedlly iacisfied. 2. Throw now the liquor in a flannel bag ; and with- -out fufFering what runs into the pan wnder t^fettle, repour it into the bag lb many ti-r-es, all the liquor runs at laft quite c'ear, and not tinged. Then with a wooden fpa- tuh, take ofi" the lake, which is in form of curd; form it inio fmal! cakes, or balls, and dry them in a Ihads on jiCW tiles ; then keep th'jm for ufe. CXXII. DireBions to make cinnabar y or ^vermilion: 1, Put mercury (or quickfilver) in a glazed difh. Set it on a iand-bath, and let it be well furrounded with the fand every way. Poar fon^e melted brimllone over it; and with an iron fpatula, keep conftantly ftirring, till the whole is converted in^o a black powder. 2. With this powder, fill the quarter part of a retort with a Ihort and wide neck. Place it firft on a fire of cinders. SECRETS IN AR.TS ANi3 TRADES. I47 cinders. Incresfe the fire bv degrees, and cmJinue it for ten liours ; afier which nuke a blalli'^g one for tvvel-c hours. 3. Obfervatii^ns. — By the fi:fl fire, there will arife a black fume. — By the fecond, a yellow. — And by the laft a red ; which {tgnifie? ths perfect accomplirhment of the cinnabar. — As fcon as this is the caD, le: the veflel coo!, and you will find in the receiver, and in the neck of the retort, a very fine cinnabar. N. B. Many, inftead of a g!afs retort, ufo earthen, or flune, which all equally bear the fire. Make a flow fire, fv)r about half an hour, then increafe it till the red fumes arife. Both methods anfwer the fame purpofe. CXXIII. Anoiher method of making cinnabar, 1. Melt brimflone in a pipkin over a fl.;w fire, then take it out, and with one hand fqueeze a knot of mercury , between your fingers* through a cloth into the melted ful- phur ; and with i he other, flir well till the lamp is become ouite cold and black. 2. Put this into a fubtile powder, with which having filled the fourth pare of a very long retorr, lute it well, and very exadly, with a good lute. Place it next with- out a receiver, for two or three hours, on a very mild fire ; then introduce into the retort a long funnel which will reach to the bottom ofihe retort, through that funnel pafs a long fpatula, which touching alio the bottom of the re- tort, fhould come out of the funnel five or fix inches. In the middle of the fpntula let there be a bung of luce round it, well d ied, which will flop fo well th3 reiort as to pre- ■vent it from breathing any air. When all this is done, pufli on the fire to a pretty fmart degree, and keep it for five hours. 3. At the end cf this term, draw out the fpatula, and introduce, through the fame way that it came out, two fpoonfuis, or thereabout?, of your prepared powder of brimllone and quickfilver, wiih which you intend to make cinnabar, which for that purpofe, have kept warm in a vefTel by the corner of the hie, that it may not cool the retort in going in, and thereby retard the operation. Hz 4. Continue 148 SECRETS IN ARTS AND TRADES. 4. Continue fo to do, adding every hour new matter, by meansof the drawing out the fpatuia to introduce the new powder, and replacing it quickly, till you have in- crearedy<'ur lump of cinnabar to the quantity of one hun- dred weight. — The fpatula's ufe in the neck of the retort is to prevent its filling iifelt up by the fublimation of the matter, which would occafion two evils, that of breaking of the retort, and of preventing the intioduciion of new powder to increafe the lump of cinnabar= So that at the fame time it keeps a free pafl'age into the retort, it never- thelefs ftops it too, by means of the ball of lute which is round it — But in the laft place, in <.rder there fhould re- main no vacancy in the middle of the cinnabar-lump, take off the fpatuia for the laft time, and injed: frefli powder; then, without j-eintroducing, -the fpatuia. Hop the retort with a lump of lute only — Thus the longer you keep the fii e up, the harder arid redder the lamp of cinnabar be- comes. 5. Obfervations.— This cinnabar is the very fame which empyrics ufe in fumigation, along with aloes wood, myrrh and other aromatics, to excite the mouth, or belly, flux, vviich they reiterate two or three times, or t.ll tiiat flux is abundant enough to procure the cure of iJie vef'Cieal diforder — It is the fame a!fo which painters make ufe of; and which enters into the compolition cf fealing wax. Some alchymifts maintain, tliey can with tiie natural orfiditious cinnabar we havejift raei;tioried,rcfolve irre- diidllbiy either gold or fi'ver ; ! ecaufe they are of opinion, that rhefe metals have fprung ffom it in the entrails of the earth. But it is proper lo tell hem here, that they would ro perhaps commit fo grcf^s an error, if they attenipted this p'ocefs with the cinnabar, which the philolopher endeavours to draw from quick gold and filver, and which are known to him aloLe. To which refleftion I ihali aJf!, that h« to whom quick gold and fil er are known csn do with them alfo every thing as with t'e metals; but^as the olci facing is, Non iieet omnibus adire Choriniam, CXXIV. Jm SECRETS IN ARTS AN© TRADE'S. 14:9 GXXIV. An azurt as fine as, and whicb looks femllar to» uUramarine* Grind well together in'o powder three ounces of am" moniac fait, and fix of verdigreafe. Then wet it in con* tinuing to gfind it witii oil of tartar, till you have made it pretty fluid. Puc this into a glafs matrafs, and bury it iive days in hot dung. Ar the end of th it term you will find your compofition turned into a fine azure. CXXV. Thefame^ as praElifed in Germany, 1. DIftil in an ale iibic, one pound of vitriol, half a pound Oi nitre, and three ounces of cinnabar. In this Witer put tiiifel or copper ; they will diflblve. When the diflblution fhall be perfected, add a I'ufficient q laotity of calcined pewter to render your liquiJ quite m;lk wUire. Let the whole reft for three days, and then you will have a midd ing azure. 2. The liquor which (IMIs from the vitriol, cinnabai and nitre, has the power to difTolve any f->rt of nnttal whatever, — It has a^iain this additional virtue, that if y 'u rub the 'orchead of a horfe with it, the hair will inllantiy turn, and remain white at that place. CXXV I. Another it To long as there comes 2ny fcum on it; then take it olF to cool; and, when cold, diffolve in it the bignefs of a nut of the bed dra- gon's blood reduced into a fubtiie powder. Run this diilblution through a white cloth into a glazed eaithen pot. Obferve to make your water (with that dragon'a blood) neither too red, nor too clear, but to keep a jull iTiediurr. between both, that the azure may take a finer hue. — With this Iquor grind, for the fpace of an hour and a half, the abovementioned lapis lazuli, then gather it into a large glazed vefftl, let it d;y in the fliade, but guard off the fun, ocherwife it will undoubtedly lofe its colour. When it is perfefliy dry, grind it a-new into a very fine powder, then pack and, keep it tied very clcfcly 5n fine white linen. Then proceed to the following paf^e. 3. Tf.ke two ounces of the bell: white rofin, an equal quantity of Greek pitch, and the fame quantity again of mallich. SECRETS IN ARTS AND TRADES. I5r jnaftich, lintfeed oil, turpentine, and virgin wax. Pow- der what is po.wderable, and c :t Imall what is not. Put all into a new glazed pipkin, and boil it to perfe£\ion ; which you know by le t ng a drop fall into cold water and taking it out with your fingers. For it" it do noc ftick to your fingers, it is done to perfen ready. Thea pour again fome more warm lye on your pafte, and work it the fime as before, till this new lye fe-ms fufiiciently chatg d with taint and decant it out again into another well glaz.d velfel. Pour new warm lye a^ain on your H 4 pafte. 152 SECRETS IN ARTS AND TRADES. paHe, and proceed as before, continuing fo to do tilt the ^^^^pafte gives no more taint to the ]ye, 6. ObCei ve, that when the lapis is good, you lofe but four ounces of it cut of one pniind^ aud that you extraft twelve ounces of azure ir; t! e folowi-g proporr on. Five ounces of very fine ultramarine, by the fii it walhes ; four middling, cut of the fecond wafhes ; and three bafe ones, by the laft wafhes. Each of tbefe th;ee diifrtent qualities jnuft be kept fepar.tely, and wafhed in feveral clear lyes, by changing them from veill-l to vslTel ff veral times., with new lye each rime. And when they ieem to vou very bright, put ihem a-drying in a fiiade, but nOw in the fun, in a room perfectly free from dufl. 7. When it has been thus perf.ftly dried, take a ghfa of brandy, in which you have put a-foaking a little Bra- fi! wood, and afperpe the ul'ramarine with ihc.t tinged brandy, ftir ir, and let it dry ; rtnew the afperfion for two or three days, till the azure participates a iiitle of this taint. And, when it is well dried, for the laft time, yCu will f.nd ir to be "f a mr.ll bea-.tlfu! hue. Then put j: in fmall leather bags, and keep them well tied. CXXIX. 2d. DireSlions to be ohfer'ued in the procefs cf pre- paring the firong cement^ in ivhich the hspis 1 zuli is to he incorporated^ to drauo afterwards the azure from it. 1. Take fi; ft, clear and neat V'enetian turpentine, f)ur ounces ; fine white iofin, fix; line Greek pitch, as much; clear and pure ma :ich, three; fine fhining white wax,, an equal quantity ; purified lintfeed oil, one and a h.Jf. Then have a well glaz d pipkin, quire new; put in it firfl the turpentine, and fet u on a fmali and mild char- coal /ire. Stir it with a wooden fpatula, like ihit of apohecaiies, till it is well liquified; introduce, next, the lofm to it, by little and little at a time, and incorporate it well ; when this is done, add the Greek pitch t>> it, in the fame manrer, then the maftich in powder at th ee or four times, then the wax cut very fmall, alfo by degrees, and ftir well till :he whole is perfeftly incorp(^r ted oge- ther. Above all, take care to do this with a flow fire, otherwife thefe matters will undoubtedly burn, as rhey are of an inflammable nature. At lafl, put the lintfeed oil. SECRETS IN ARTS AND TRADES. I53 oil, and fei the pot on the fire, and let the compofition iimmer till the cement is quite done, which you know b} the following experiment. 2. Turn the fpacul i a'l ro-ind tlie pot in the conpo- fitlon, then raifing it out, let a drop or two fal into a paa of cold water. If he drop fpre d on the water, the com- pofition is n'>t done, th refore you muft let it fimnier lo ger on the fire. If on the fecond tiial the drop keep in one lump, the matter is done. 3. When the cement has acquired a tolerable degree of coldnefs in the water, take it out in a lump; and, with your hands imbibed with lintfeed oil, prepared and puri- fied, as hereafter diredled, for feari: (hould flick to them, work it fo well, that there (hall rem tin no more water about it. When th s is performed, the cement i? per- fedlly completed ; and, to preferve it, keep it perpetually in cold water. Therefore, in fummer, you muft change that water every day, and with fuch precautions, you may preferve it eight or ten years always go.'d for ftrong cement. CXXX, Another cement ^ of afofter nature* 1. Take fine Venice turpentine, four ounces; fine white rofin, fix; Greek piich, as m ich ; fine wax, one 5 and lintfeed oil, three parts of an ciwce. Piepaie this cement after the fanje way as tlie other ; and obferve carefully in the doing of it the fame order and circuni- ftances. % Obferve, however, that this fort of cement is fooner done than th - firft, and that it wiil fooner relu.n you the azu/e than the firft, which is harder, will do. But neg'efl not, if you intend to work the lap'u lazuli with both thefe cements, you muft begin wirh the foft Brlh And yet yon are not to be kept ignorant, that if yo';r hzpis lazulr be not of the heft fort (which is the gold lUeaked fort) you muft guard well from giving it the two cements. la tie art of preparing and giving the cement or cements, confifts entirely that of making the ultram^riae azure ; in that point lies all your gain or your lofs. Therefore take great care to do ii well. H5 CXXXI. 154' SECRETS IN ARTS AND TRADES, CXXXf. 'DireSiiom to prepare and purify the lint feed ell fit the azure. 1. Take whatever quantity you will of fine Hntfeed oil, of a fine fafxron or gold colour. Put it in a glafs, or bul- lock's horn, ])errorated at the fmall end. Pour over this oil fome cold water, and ftir it well with a ftick, to mix it well, then let it fettle. When the oil and the water are divided, open the litt'e ho'e which is at the bottom of the horn, and lee the wa'er out. Put fo;rie frefh water, £nd repeating the Time piocefs feven or eight tiaies, till the water runs cff as clear as you firft put it in. 2. Thus yvour oil (hall be perfedly purified ; and ii that flite you may keep it in a well ftopped glafs bottlo for ufe. 3. The oil of bitter almonds may ahfolutely fupply ihe want of this; but bcfides its being dearer, it is not near f) good for the purpofe. Note. That whenever we (hall fpeak of oil, we al.vays mean lintfeed oil thus prepared and purified. CXXXII. The lye to ijuajh the ultramarin? v/th, !* Take eight or ten handfuls oi pearl a(he^, made with vine wood aOies. Put this into a box per:"orated at the boircm, and Isrge enough to hold a couple jf pailfuls cf vvater. Place this bafket, and fet it fo that ihe water cannot run out of it without carrying the afhes along with it. Stop the hole on the outfide, before putting tiie aflies into it, snd prefs thefe down very hard, then pour, by degrees, a paii^ful of warm water over thefe afnes. When thefe are foaled agiift, unHop the hole, and put a bung, niide of an old lift cf white cloth, through which you wil ir.dke it run drop by drop into a pan. Repeat this dillll- Jation a^ain, by putting this fame lye into another pe. fo- rated hex, without any alhes, and (lop it with another bung of the fame kind as the firit, fo that you may get your lye fir- e and clear; and put it to keep in a well glazed veffel, carefully covered, for fear of th^ duft. 2. Now pojr another fiiiiilar quantity of warm water on the fame al}je= as before ; proceed exad^.'y with this fecond SECRETS IN ARTS AKD TRADES, l^J fecond water as with the firftj and keep thefe two forts of water for ufe. 3. R^pe^t again the fame operation, by pouring a third p lilful of water on the fame aflies ; and proceeding in every rcfp.^ft as with the two former, you will bs pof- fcfled of three f'rts of lye, ur, in clear water. Then !ct it fettle, and decani it into a glafs b^Htle, ftop it well, and kee;j it fo- ufe. 2. It is fi for taking the greafe off 'he cement when too unclnous. Likewife to waih the ultramarine with, and ihertby heighten its colour. 3. This lye has alfo another particular quality, which is tha; of curing the mange, the itch, a ;d ocner cut ireous diforders, by waffling with it. 1 1 purifies and whitens she ikin prodigioufly. C XXXIV. D ire ^} ions for the choice of the upffels in ivhicb the moj} impum ultramarine is to be n^ajhed^ in order to he 7nixed afternvards ivith the other axure. T. The veffel, if it be an earthen veffel, it fhould be well hardened in the baking, raid finely gl;'zed in the infide, or, if of brafs or copper, it fliould be of a perfect poli(h all round, an-i a the bottom, in the infide. 2. It muft be perforated by the f.de with three ho^es, to admit of three cgcks, one toward the middle part, the H 6 other j^6l secrets in arts and tradej* ' other lower, and the third at two fingers breadth from the bottom. 3. Though the azure matrer which is at the bottom of the vefTel appear not to yo;i to be fuch, Jet it reft eight or ten days, and you will be convinced of the contrary. When you plainly perceive fomewhat of azure at the bot- tom of the water, decant it ■ ut as gently aspoffib'e; take out that azure, wafh it with clean water, and you will find it as good as the reft. QXXXV, Ohfer'vatiQns for d'tfcernlng the good or had qua", lities of the lapis lazuli, from ivbich you intend to com" pofe ultramarine. \Ji TriaL Wetfirfl: the lapis lazuli with common water,, and wrap it up in a piece of tine whit» cloth or ferge. It will thereby become of a fine iuftre, and purple colour, yery agreeable to the fight. 2d frial. If you want v.) know whether or not it be fine,. fet it on blaftino charcoals, and blow them continually for a good while. Then rake it off from the fire. Jf, being cold, it has not loft much of its colour, it is fine ; but if it has loft none of its colour, none can be finer. For the lapis which is of a fuperior tiegr^ie of finenefs, ac- quires, inftead < f lofing colour, when put to this trial. •3, d Trial. For the third experiment, put the lapis a reddening on an iron plate over the fire; then extinguifli it in the beft double diftilled white wine vinegar. If by. this trial it acquire more colour, i' is too fine; if it only keep its own without any alteration, it is good, and fuch as you can wifh to have it. The lapis^ whi.h on that, tiial acquires more colour, may be worth between thirty aiid forty Ihillings an ounce. But that \n hich kcep^ its own natural colour aftei trials, is really Icarce. A? to that which 1 fes the colour, you can make but v^ry mid- dling and ccmrrion ultramarine with it. j^th Trial, When you buy it ready reduced into pow- der, in orciei to know whether or not it be pure, and' without any mixture. It is thij.—Pui fome of this pow- der into a goldfmith's crucible; fet it on a ftrong fire to make it reQ hot, then take off the crucible. If it be cna- meU SICRETS IN ARTS AKD TRADES^ 15^7 Biel, you will find it melted, but if it be true pulverifed lapis y it will remain dill a powder. If there be- only a mixture of tnam.l with the pulverifed; /tf/*//, that enamel, in melrng, wiil gather up all the /apis powder^ and when cold you will find it in a little cahe at the bo:tom of the crucible. — T^iis deception is very common among colour* makers. Remarks. The three diiFerent azures, which, by means of the cements above mentioned, you will get from the lapis^ w U amount altogether to fifteen ounces for each pQiind of lapis: that is to fay, ten ounces of fuperfine ultramarine, which will fell for twelve or thirteen ducats an ounce ; three ounc s of medium, which will fell for between three or foi^r half crowns, and two ounces of the common b.^fe fort,, which will fJl for one half crown. This laft is I'.tile rega;dt-d. and is cailed afliy ; but how- ever. It will pay you for he expence of the cement, thcrLfore y u w-ll eafily be able to judge of the clear profit you can m.^ke out of it. — If yc u employ that fort of lafis which lofes all its coU^ur with the trial of the fire and vineoar, you will neither get fo fine ultramarine from Vi^ nor Co much in quant ty, as you can from the other. And if, as wi'l be meiiti ned hereafter, you at- tempt to refine it, ii wiU lofe a g:eat deal, of its weight. CXXXVI. The method of calcining and preparing the lapis, lazuli^ in order to grind it afterwards, I. Take that fort ^A lapis lazuli which is ftreaked with gold vein;, and which has undergone the abovementioned trials. Break it in fraall bits no larger than a filbert. Walh 'hem in warm water, thea fet them on the fire in a crucible till rQi\ hot. When thus reddened, take ihem out one by one, and extinguifh th. m in double oiftilled white wine vi egar, which fhall have been previoufly run through a hat three or four -imes. When thus extin- guiihed, take them all out again from the vinegar, and calcme them anew, then extinguifh them again as before. Repeat this operation fix or feven 'irnes, that they may more eaiily fubmit to the peftle in the morur, and not ftkk to it. z, As 158 SECRETS IN ARTS AND TRADES. 2. As for the lapis, which lofcs its colour by the fire, yoM rauit dilpt-nfe v. ith the calcining of ir, for as it would lofe it moie and more, you would at laft lofe both your trouble and your mor.ey. 3. Th.icfore, put either that which is calcined, or that vvhi- h is not, in a b onze riiOrtar, covered over, and pound it well. S;fr it through the fjik fieve, covered slfo wich Jts lid, that the moft Tub.ile part of the povvdtr ihould not evaporate, as it is the bell. CXXXVn. DireSllons for making the liquor fit to grind the lapis ijoiihi in crdtr to make the ultramarine, 1. Take three half pints of rain wa er, afrer having run through a hat three or four times. Put into a new pipkin, and dilute as much raw honey in it as «ili rtnder the water yellow ; boil it til i; ccafes to give any ftum, which take care to 1 hriw away as fa!V as it rifes. When it is quite clear and iine, take it off the tire, battle it for the follon'ing ufe. 2. Have fine dragon's bio nl, grind it on a po-phyry Hone wiih the above prepared honey water; put this alfo, when well grinded, in.o another botcle. Over it pour f) m»ch h'-ney water, till it acquires a purple co- lour. Decant it, when fe t!ed, from ihe ground, and keep it by itfelf. Such i-s the fort of water which is lo be ufed to grind the lapis lazuli with. 3. Obfer'vaiion . — Shouiri the la'fis la%uli, frcm which you intend to draw your uitriimarine, iTiew fome purp-e colou" of a reniarkable hue and beauty, y keep your ftone wet with the above prepared honey water all abo/: your pafte, that this (hould not iHck to ihe ftone while you grind it. This wetti.ig mull take, in all, about one tumbler full of the liquor for the whole pound of lapis powder, — When you ha. e grinded one part of that pound, t ike it oui, and grind tne fecund on the fame fp )t on the itonc, then the next, and (o on, as long as vou h;»\e any to grind ; and be very furetliat in griauing it, you uic no other water than honey water. 2. To know whether ornot it be fufficien ly grinded, take a little on the tip of your finger, and mafh it between y)ur foreteeth. If you do not Teel it crack as ti^.e dry powder does, then it is fafficicntly grinded. — Take care not t ) grind it too much, lell it (hould lof^ its colour, which happens fometimes. 3. To dry the /^//V, after it is grinded, put it on a clean Hone, andfet it to dry in the fhade, not in the fun, for it would fpoil Jt. Whe i it looks as if it were dry, touch it with the finger, and if it rubs into pow der, as mould or dirt would do, you may leave it longer. But if it refift the finger, and dees not break, then it is time to take it off. 4. Then comes the wafliing of that uhramarine azire, which is performed as follows. Take a new china bowl, without any crack or rivetting whatever, and of the moll l60 SBCRET5 IN ARTS AND TRADES. inol> perfefl polifli or glaze in the infide, put therein your dried lu ; o of paf^e. Over it, pour the foft lye ab ve defcribed, and let it furpafs the lump in the bowl by four fingers breadth. Then wafii it well between both your h-ands, and dilute all entirely into thit lye. When that is d ne, let it i.-ttle, and wnen the aziire is entirely precipitated at the boitom, and the lye fcvjms quite clear over t, dicant it out gently by inclination, and fet th« azure a drying in the fhade, without moving it from the b'iwl. When you find it pretty d; y, t ^ke it out carefully, ipread it on the porphyry ftone, to finifh drying. And when it is thoroughly dry, in that manner, give it the cement as follows. CXXXIX. The method of incorporating the gri»Jed l&piS' lazuli, ivith either of the frong or fft cements, 1. For one pound of the lapis lazuli^ prepared as di- reded in the pr:cedi':g ar icle, take one of th':: ftrong cements defcribed. Rub 'his o^er with yoar handa, as you rake it out of the water in which prcferve ir : then cut it :n fmall bits, ;^nd put it a melting over warm a(hes, in a glaztd new pipk n. Take care thar, in melting, it ih 'uid not fry When this happens, put a little Imtfeed oil, and it will immediaely ceafe to fry. 2. When th'? cement is perfeftly well diffolved, tiike that fame fpatula whirh before fervcd you to make it with,, rub it over with a little of the fame oil, aiid llir well the melted cement with ir. Then with the oth'^r nand, taking a pound of prepared lapis lazuli^ let ic fun flowly into your cement, till the whole pound is put into the cement, which you mull never cea/e to ftir and mix, with the Ipaiula, as long as you pour in the lapis. Continue ftill to ftir after that, till you are well coiivinced that itit lapis and the cement are both pe. fedly well mixed and amal- gamated togetler. 3. When this is dore, take immediately the pot, and pour he conten :, q iiie boiling, into a veffel full ol cold w.Tter, and with the fp tu'a take ou all that is about the fides of it, and clean it well. Then, when the fad ce- ment fhall be cold enough to admit touching it with your hands^ SECRETS IK ARTS AND TRADES. l5l hinds, rub them all over with purified lintfeed oil, and talce i: out of the water. If in pulling it, you fes it is well tinged and coloured, it is a good omen. Work it wellthea beivveen your hands, and with your fingers, for uesr two hours, pulling it the f. me time to the length and breadth, to fee whether or not there are rot fome bubbles Jnclohng little parcels of powder not well divided and in- corporated, and that you may fpread theni in the cement in working. Take n tice, that the more the pafte is thu' wrouL'ht, the better it will be afterwards, as it will require lefs wiifj:j ng to get "he azure out of it. 4. When it is thus wrought, form it into a lump like a loaf of bread, and put it into a china bowl with frefh cold water, where you fliall let it foak for ten or fifteen days longer, becaufe the longer it foaks, the finer and mere perfect it becomes, and the more eafy to get the azure out. But if it be not foaked ai leall twelve days, ie will not do at all. CXL. DireSiiom for ixtraBing the azure out of the cement, I. Take the lump of cement, jufl mentioned, out of the cold W3ter in which you left it to foak. Rub it foftly ever wirh vou hands, and place it in a finely glazed china bowl, previoufly wet with the aforefaid linrfeed oil. 2. Pour over it lukewarm c^'mmon water, filtf'red thro* a hat before warming. Obfcrve that this water, when poured on the cement, be rather cool than warm, and let there be about two fingers breadth in the bowl above the cement. Then let it foak there about one quarter of an hour. 3. Have two flicks made of box, or other fine and hard' wood, fufc' ptible of a fine polifh. Thefe flicks muft be made round by a turner, of a foot long or thereabouts^ a little thicker than cne*s thumb, b ing larger at one of the ends, and flatteiaed in form of an almond. 4. With thefe ftickt move and turn g nth at firft, your cement in lukewarm water. And if in fo doing, it fliould; flick to the bottom of the bowl, rub your handb with oil, and detach it carefully, turning and returning it gently %6z SECRETS IN ARTS AND TRADES. gently with your hands in the wa'er„ ti 1 at lafl It begins to be tingrd v/ith azure. — The iirft figns by which you know that the cement begins to render the ultramarine, are certain lines and ftreaks which appear in the water, not unlike the r.iys of the fun. And when this is the cafe, take notice ihat the water foon afTumes a high hue; of that colour, particularly at the firll difcharge of the ce- ment, as it is always the beft azure which comes firft. 5. As foon therefore as you lee your water fufficientl/ tinged, pour it out through a iieve into the veiTcl with three cocks, defcribed before, fupporting the cemert on two tticks, for fear it fnouid ftick to the bottom of ti":e bowl, when thus left dry on ic. The reafon why you are adviled to run this water through a freve, is to pre- vent any little bits of cement vVhich have bi oken from the lump, and be loofe in the water, from running along with it, and that fo you miglit ftop and rejoin it to tiie other. 6. When you have get this firfl water oat of the ce- STieiit, pour foHie mohe water, of the f^me degree of warmth, rather under lukewarm than above, and pro- ceed as before with your tlicks, moving and turning tha cement, and fo w^jking it as to get new azure from it, which decant into another veflel feparately from the firll water. 7.' Repeat again the fame procefs, to draw the third azure, and decant again this into anotiier veil' 1 by itfelf. Obferve not o hurry, particularly at fird:, the foften- ing of the cement in the water, by working it too haf^ily, if you force the azure too precipitately out of the cement, you will maniftftjy fpoii all. CXLI. Oh/cr'vations en the colours of the azures, at their coming out of the cement, and the Jigns oar bzu; e get inro the fponge wiih the water, which would be very dernmcn al to your intereft. 2. When you have well cleared all the waters away, let thofe azures all dry in then own di'i;es or bowls, and in the Hiade, net in the iun, and guard well a^ainft duft and dirt in working them. 3. Whe . the azures are perfefl y dry, gather them each feparattly, and put them in fma'l white bags made of animals fkms with the fmoo:hvll fide inwards. Wnen the ilttlebag is tied, nsb it all manner ofway>, to refine the azare in it ; and the more you (hail h ive df-ne fo, the fiiit colour the azure will dcquire wh^n you open it,, and k comes to the air again. CXLVJ. The SECRfeTS IN ARTS ANC TRADE!. 165 CXLVI, Ihe method of making the green Azure» 1. With the Armenian ftme, if we are to believe /Ikx- €inder Trollian, who fays, that it is enough to reduce thit ftone into powder on the marble or porphyr. , then walh it feveral times in clean water, and dry it af erwards — But it niuft certainly be far preferable to ftparate the colour from the co.ft tvent m^itter ( f .he ftone, and all its earthy particles, which muft undoubtedly render it much finer and filter for painiing, as it is more purified vi its heterogeneous parts. Therefore, the following procefs is moft advifeable. 2. Reduce the ftone into a fubtile powder, then put it into brandy or diftilled vinegar. Put this to digeft on the hot afhcb bath, or balnen mariis, till the liquor is per- fedlly charged with the colour oi the ftone. Decant it t*hen gently into another veiTel, and pour fome more brandy or vinegar on its ground, if you have reafon to think that there remains fome colour Hill in the itv^ne, throw away all the ground, as perfectly ufelefs, and then evaporate, on warm afhes, the vinegar or brandy impreg- nated with the colour; or rather diftil it, as by that means you wi;l get your liquor pure again, and may ufe it another ti a. e for the fame purpofe, inftead of walhing it away. 3. By this procefs, which feems m^ft rational, you will get the green colour quite pure at the b >ttom ot the vefjil. Walli and clean it pure with water, and after dying, keep it for ufe. This is a very fine colour in paintings and has this advantage, that it never lofes its brightneis. CXLVII. Another fort of green azure, 1. Which is a natural produ(5lion, found in copper- mines, and is as it were a difiblution, or fubolization, of copper, which flits and ilicks on the ftones it meets in its way. Thefe forts of vapour? have generally fome marks or figns of a mixture of filver, as it may be inferred from the colour or ftain of thofc ftones which partake of both thefe metals, for thev are green by the copper, and mixed with azure by the filver. And according as either of l65 SECRETS TN ARTS AND TRADES, of theQj metiils is more or lefs predominant in the mine, one of thefe colours is likevvi e ftronger in the fame pro- portion. The method of collecting is as follows, 2. Grind the (lone on \v -ich it is, and wafh it feveral times over. It needs not be put in the cement after the nietho 1 obferved for the ultramarine azure, btcaufe that metallic efRorefcence of the green azure, is very eafily feparated from the ftony matter to which it is affixed. For which reafon it needs only to be waflied to render it as fine a colour as can polTibly be ; and after it has been well waflied, dry it in the fliade, and keep it for ufe. CXLVIII. A 'very fine method for marbling paper. The paper muft firft be prepared, by wetting the paper with a fponge dipped in rcch-alum water, then letting it dry. — When the fhcets have been thus prepared, have a pan full of water, and with a large and long-handled pjinting-brufli, take of one colour, and (hake it in the water; take of another and do the fame, and fo on till you have taken of all the colours you intend to have on your paper. Each of thefe colours fail to the bot.om of the water; but take with a fimilar brufli as the firft, a mixture of bullock's gall, and of diflblution of foap in water, then fliake on the water, and all over its furface, and you will foon fee all the colours rifing up again ad fwimming on the top of the water each feparately as you fir(^ put them. Then lay the fheet of paper on it, give it a turn on one fide or the other, as you like, and take it up againj wafli and fei it todiy, then burnifli it, and it is done. CHAP. ( i67 ) C H A P. VII. Secrets relative to the Art of Gilding* I. The method of gilding n,\:ithfize, or oil, THE gold leaves which are commonly ufed in gilding are of diii'erent fizes, as well as of various degrees of thicknefs. To gild on iron and other metal?, the flrongeft and the pared are preferable. That which is not {q p re is com- monly eniployed by carvers in wood, as it comes cheaper to them. We are indebted to this difcovciy of the fecret in paint- ing in oil, for the means of gilding in fuch a manner as to refift the injuries of the weather. — An art the ancients were not acquainted with, and they could not obtain from their method of app ying gold, fince they ufed nothing elfe but whites of eggs for gilding marble, and fuch other bodies as do not admit of being committed to the fire. As for the wood, they made a compofition which was ufed with fize. But neither Hze nor whites of eggs can refill the water. Therefore they could not, witti propriety, gilu any other works than fuch as were iheltered from the intemperance of the weather, i/Za, their arches, their ceilings, which were all gilt in that manner. The compofrion they uled for gilding on wood was made of a fumy earth, which held the place of the fizad white we ufe now-a-days, and with which gilders made that firit coat, called by ertiUs aJ/Jitte, or burnifij- gold fize^ II. To Ii68 SECRETS IN ARTS AKD TRADES. II. To gild luithjizet or 'what h called in hurnijh gold, 1. Begin by preparing your fize as follows.— Take about a pound of odd bits of parchment, or leather, fucli as is prepared for gloves or breeches. Put this a boil- ing in a pailful of wacer, till it is reduced to one half, and your fize is done as it ought to be. 2. When you want to ufe it for wovtd which is to be gilt, it muft be boiling hot, otherwife it would not pene- trate fufficiently into the wood. If you find it too ftrong, you may weaken it, by adding water to it. Then with a bruih, lay the fize in fmoo h, if it be a plain work ; but if a carved one, you muft lay it in (lumping with the brufh ; either of which ways is equally termed to^«^. 3. When the wood is thus prepared U'ith fize only, make another preparation, called an infujton of ivhiie^ in the following maorer. Take a quantity of fize boiling hot, as much as you think will be fufficient for your work. Dilute a difcretionable quantity ofpulverifed whitening in it, and let it infufe fome time. When it feems well difiblved, ftrain it through a cloth to make it finer; then with a brufh, as above^ give feven or eight different coats of it in flumping on your work, and two more coats in fmoothening, if it be on carved work; but if on a plain one, you muft give a dozen of coats at leaft ; for the white is the nourifhment of gold, and ferves to pre- (et\Q it a grent while. — Be careful not to give coat upon • coat, unlefs the laft be very dry ; otherwife the work might fcale. You muft even have a great care that each coat fliouid be laid on as perfectly equal as pUTible, b*)th in the ftrength of the fize, and thicknefs of the white, to avoid the Tame inconveniency. 4. When you have given the requifite number of coats, whether in flumping, or in fmoothening, you muft let the work dry thoroughly before you poHfti it. As foon therefore as it is perfedlly dry, you mufl have a coarfe rough cloth, quite new, and as cloffly weaved as poflible, with little deal flicks, cut fqviare, angular, or pecked, according as the nature and carving of the work require ; and thruiling one of thefe flicks into the cloth, rub and. SECRET S IN ARTS AND TRADES. 169 and fmoothen ihe white. Then taking a bru(h ipade of boai *s briftles, which has been already ufed, becaufe it is fofter, dip it into fome clean water, and wet the work in proportion hs you go on in polifliing, with your little iHcks wrapped up in cloth. This precaution completes the fmoothening of the work, by levelling the Imall bumps and imperceptible undulations you may have made either in giving the white, or in poliftiing it. For the fmoother the work, the more eafy to burnifh the gold, after having been applied. Wet and brufli it in propor- tion as you polifh it, with a bru{h a little worn, fpare not to purge your brulh of ail the filth it gathers about the point of its hair, by wafhing and fqueczing it agfeln as foon as you fee them grow thick in the leaft with that dirt. 5. When the white is once more dried, rub it with ihavegrafs or rafhes, in order to level ftill better all the grains and inequalities which may be on it. Do not however rub it too much with the fhavegrafs, becaufe you may thereby fall from one error into another, and make your white what is called greafy or fmeary, which would prevent it afterwards from uniting with the burnifh gold fize, v\hich is to precede the laying on of the gold. 6. Now, as it is difficult that after ten or a dozen of ccats of white the carving (hould not be choaked up, they who are fond of finifhing their work high'y, take an iron inftrument, made on purpofe, and curved by one end, (called by the French, a /era retirer) ; with this raiiling- crook they go ever all the turi.s, and open all the places which want if, to reftore them to their former iharpnefs. Or elfe, take what is called a fermoir, or gougey and give to the ornaments the fame form which the carver ob- Ui^>ti\ when he firllcut them, turning agreeably the fides cf leaves according to nature; then bretelliug with another inftrument, called the ^vehting crooks, (in French fermoir a nezrond)y all the ornaments, you thereby render neater, and more delicate than the carver had firft made it. That you may cut the white more neat, obferve only to wet it a little with a brulh. I 7. When 1*0 SECRETS IN ARTS AND TRADES, 7. When works are not of great confequence, you may eafily fave yoorfelf all that trouble; principally if the carving is pretty neaily finifhed, by giving two or three coats only of white very clear. But the white is the prin- cipal fupportof gold, this operation is never fo perfed as when it has received ten or twelve cons of white, ard been afterwards re-cut, carved, veined, and repaired over again, as I faid before. 8. Th:n dilute fome yellow cchre, and grind it with Czed water, weaker by halfthan that which yon u fed for the \\ hiiening. And having made It a little fluid and warm, lay one coat of it overall the work, principally in fuch deep places of the carving as you cannot come at to lay the gold leaf, that this Cftlour may fupply iis want. 9. When the yelluw is dry, lay over it (in all the raifed places, bui not in the bottom ground;^) three different coats of another fort of compofnivin, called in French, cjpettey a: d here, burnijh-gold Jiz,e, prepared in the fol- lowing manner. — Bol armenian, about the bignefs of a nut, and grinded by itfelf; blood ftone, or red chalk, the bulk of a horfe bean, and black lead pulverifed as big as a pea, grinded both together ; and at laft one drop or two of tallow, which grind afterwards with all the •ther drugs and warer, taking them a little at a time, to grind and incorporate them the better. Put this compofition in a cup, and pour over it f^me of your afire- HientionedTize, boiling hot, and iha'ned through a cloth. Stir and mix ali well, while yoa pour tha: fize, that the xvhole may be well diluted. The brufh you lay it on with ought to be foft, and the firft coat lay pretty thin; but as for* the two oiheis, they mult be fo thick that the iluirlhoujd run with difficulty from the brufli. Each coat mull be well dried before giving the next. And when the lift is alfo perf clly cry, take a IbfFer brufh, and dry-rub the work all over, to fmoothen all ihd grains and litiie rifmgs oi the gold fiz?, and thereby facilitate tne burnilhir.g. 30. The gilditig is performed as follow-. Have firft a pipkin very clean, in which put fome very clean and fil- tered waier, and a few wetting penciU, which ought to be SECR.F.TS IN ARTS AND TUADES. i;! be made in the form of thofe ermine tails which hang in the ermine Ikins. — Get next a cufhicn, which is to be made with a light and flat fquare board covered witb calf leather, fixed all round with nails, and fluffed nndemeaih with cotton. Let this calhion be alfo fur- rounded by the back part, and two thirds of each of the two fides, with a band of parchment of five or fix inches high, to prevent the air from blow ing otF the gold leaf. II. Put what quantity of gold leives you think proper. With the gilding knife fjjread ihefe leaves very fmooth^fe- doing of wliich you will aflilt your'elf very much if yW breathe over them while you pafs the knife under. Then cut it in as many parts and iizes as you want, or, if there be (xcalion for it whole, take it with your tip, and lay ir,^ — A tip (in French, p::i}ette) is an inltrument made with the point of a fquirrePs tail placed upon a round flick flattened, and about half an inch wide by one end, with a flit, to fet and fpread the better the fquirreKs tail. — This tip pafs along yonr cheek, and with it take oiF the gold leaf, or what part of it yon have divided, and thus lay it en the work. Previo ifly, however, to this, you mutt have pafl^ed on the place one of your pencils imme- diately bef re the laying of the gold, otherwife the gold would be inceffintly flitting and cracking. — As foon as the gold leaf is laid on the work, take your water pencil quite wet, and pailing it above it on the work, let the water run from it under the leaf jaft applied; this will immediately make it fpread and catcii. But if it ftiould pafs over t.he gold leaf, it would immediately fpot and fpoil it; and as it is impoflible to lay on gold, eipecially when wet, you would not be able to repair it unlefs you take the gold leaf entirely oiF, and put another in the flicad. On the contrary, by tlie water flipping under the nold leaf juft laid, ycu will find that this fpread s in- finitely more eafy, and almofl of itfdf; it flicks fafter on the gold fize, never fcratches, is more eafily dulled for burniftiing, or matting with flzs \ in fhort, the work I 2 looks 172 SECRETS IN ARTS AND TRADES, looks infiniiel)'- better in every rtfpe6V. — As it is impof- lible, with all poflible care, but there may happen fome little accident now and then, principally in carved works, you muft, in fuch a cafe, cut fome fniall bits of gold, which, with a pencil, take and put on the defe(^ive places when you look your work over, 12, When the work is perfedlly dry, burnifli it where you think proper, in order to detach certain parts from theother, to make them ftt off and ftew to better advan- tage. To that efFeft ufe an inlUument called a burnijhert made either of a real Wolf's tooth, or rathf-r as they now ufe it, an agate, made in the fame form, and finely polilhed, or elfe a pebb'e called blood Jlone, — Before burniftiing, you muft, with the crooked point of your burnifher, pu(h down all tie parts of gold in the hollow parts which you forgot to do with the pencil, then duft it with a large one. When the work is burniflied where you want it to be fo, matt and repafs, with a very foft pencil and burniOi gold fize, what has not been burnifhed; or, you may again put fome vermilion, to raife the gold, and make It look brghter; which is called, in term of art, repaftng. ^ 13. Therein again another rcp.iTi.gyou muft not for- get, which is to lay, in all the holl w places of a carved work, a coat cf a compofltion of a vermilion, as lam g ing to prefcribe, and which will give an incomparable lire to the gold, and make it hok as goldfmith'o work. This compofltion is fuch.— G'ind together, on tn;rb!e, fome vermilion, gamboge, and red brown, which mix with a little Venetian tui pentine, r^nd cil of turpen- tine — If, after having b'.s. niihed, matted, and repafTed your work, yon find again fome defedive places, yon may mend them with gold in (hell, which is diluted with a little gnm arable, and applied with a pencil. This fort of fluking is no fmall -ddition to the beaury and lichnefs of the wo. k, the Frev.ch cill buckling ^Mtf/:) gold in Jhell, III, To gild nviihout gcid. Put in a crucible one ounce of ammoniac fair, and half that SECRETS IN ARTS AND TRADES. I73 that quanil.y of common mercury. Cover and lutewel* the crucible for fear the mercury (hould exhale. Give this a fmall fire for the fpace of half an hour. Increafe the fire aftei wards till the crucible is qui-.e red hot. Then throw the conipofition into a pan of cold water. As foon as th's iDatter is cold, it will be as hard as a rtone. Break and grind it, and dlflblve it in gum water. Where- everyou lay a coat of this, it will look like gilt. IV. Another to the fame pur pcfe. To gild frames ar.d other common things, piiTverifc and incorporate weJl together the yolk of an f-ggwith tv\'o ounces of mercury, and one of ammoniac fait. Put this into a matraff, ilop it w: 11, and ftt it, for four avid twenty days, in ijot horfe du: g. V. // gold nvitbont golJ. Grind fome purpjsine with water; then put it to foak wiih chamber-lye in a pan ; llir and licim it. When ic has done throwing any fcum, decan: the chamber-lye, and fupply it by gum v. ater. Whatever you write or draw with this compofi'.lcn will look as gold itfelf ; and it admits even of being burnifhtd wi;h the bumilhcr. VI. T^e /reparation of thegnm-nxater. In half a pint of common water, put two ounces of gum- arabic, bruifed in fmall bits. When cifiblved, it makes the right degree of gum-water to be ufed for the above purpofe. Vir. To ivrite in goU or Jil'ver. D-^aw the ju ce of juniper leaves. In this juice throw fome gold or filver filings, which fet there to infufe for three days: then make the trial. VIII. To gild on gUjps^ earthen, or china ijcares. Take a glais, or china cup, wet it, and lay your gold where and ho a' you like, then let it dry. Diflblvc fome ' I X borax 174 iSECRETS IN ARTS AND TRADES. borax in waier, and of this liquor hy a. coat on your goI(t» Set it in the fire till your glafs powder in melting makes a varnilh on the gilded pans, which will then appear very bcautifal. JX. 7fl write f or painty in gold colour, Pulverlfe feme pnrpurine Into' fubLile powder; then water it ovcr gently, and by little at a time, with chamber-lye, turning incelTanily, while you pour, with a ftick. Let it fettle, and wafh it in common water, fo many times till you fee the water comes out at iaft quite clear. Each time you change the water take particular care to allow a fufficient liine for the fettling. Then mix after the Iaft water is poured away, fome powder of faf- fron and gumwarer M ith your grcu•^d, and either write or paint, which you like. This fecret is by no means an indifFirent one j and you will £nd it very agreeable if you try. X. To zvr fie, or painty in Ji/ver, e/pecially ^viib a pencil. Pound well, in a hi\\ metal mortar, fome tin glafs; then grind, and dilute it, on porphyry, with common water. Let it fettie, and throw off the water, which will be black and dirty. Reiterate this lotion fo many times till the water remains clear. Then dilute it in gum« water, vei iilver. 11 the water remains clear. Then dilute it in gum- ater, and either write or paint with it. It will appear ;ry handf-;nn,e, and no ways inferior to the f.ntll virgin XL To ivhiten and fil'ver coppfr medals, 1, Take filings from Cornwall pewter, and make a bed of them at the bottom of a pipkin. On this bed lay one of your medals, taking caie however they fhould t\ot touch each other. Make another bpd of filings over thefe medals, and one of medals again on thefe filings. Con- tinue this alternate Gratification 6f medals and filings, till you have laid all the medals you wanted to whiten. 2. When this is done, fill up your pan with water, and pyt on it a powder gompo.^'ed of rcch-aluna and tartar from SECRETS IN ARTS AND TRADES. i;^ fiom Montpellier, well grinded and mixed together. Boil the whole till the whitening of the medals is com- plete. N. B. They mull have previoufly been cl^anfed with foft fand, or llrong lye, to purge them from any greafe, XII. A ivater to gild iron. In three pounds of river-water, boil roch-alam, one ounce, Roman vitriol as much, verdigreafe half an ounce, gem fait three, and orpine one. Then add tartar half an ounce, and the fame quantity of common fait. Boil it again with this addition. Now heat your iron, and when warm, rub it over wit!i this IlufF quite hot, then dry it by the fire, and burnifn. XIII. To ivhiten exteriorly copper Jiatues, Take filver-cryllals, ammoniac, gem, common and alkali falts, of each of allthfetwo drachms Make all into a pafte wich common water. Lay your figures over with it, and fet them on red-hot charcoals till they fmoak no more. XIV. To *write in gold letters on potSy or boxes* Diflblve ifinglafs in water. When reduced into a fize, or glue, dilute fome red tartar with it, after having made it into a very fubtile powder. With this mixture, and a pen, or a pencil, write on your pots or boxes ; then put a thick gold leaf on it of the fame fort as metal-gilders wfe. And, when this is dry, burniOi as ufual. XV. Te gild Jilver in luater-gilding nvithoui the ajffijianct of mercury, 1. Take firft the fineft gold, forge it weakifh, then cut it in bits and neal it, on an iron plate, or in a crucible. 2. Have next a glafs matrafs, put your gold in, and to every drachm of gold, put half a pound of ammoniac lalt, and two ounces of good aquafortis. Cover the matrafs with a fhe«t of paper, turned cenically by one of its cor^ I 4 nets 176 SECxIETS IK AK.TS AND TRADES. res upon one of the long fides, fo as to form a funnel with the frr allefi, and not quite clofe, but terminated i;i a fmall orifice, to give a'nxe pafiage to the fumej of the aqua- fortis. Set this matrafs on a very flow tire, that the goid may have time to difToIve gently and gradually, and fhake c.fren the ma rafs 10 help the diflbluriori. Be very carefbl not 10 make the fire loo flrong ; for the gold wouid in fail biy fublime and wafte itfelf all into vapours. 3. When the gold is entirely difiblvedj pour this liquor into a g'afs, or china bowl ; wet ibme Oid coarfe linen rags on tiitm, which fet to drain on fnaall (ticks on another bovi'l, d' ing the fame with what drains from them till vou have u fed all y ur liq or ; then dry them before a genile fire. 4. When d y, lay them on a marble ftone, and fet them on lire. And as icon as they are corfumcd, grind them into a fine powder, which put afterward? into a crucible on a little (ire. When this powder is lighted like fpai - kles of lire, put it on ihe marble ag^in, and ftir it with an iron r;;d till you fe« no more fire. Grii.d it then again as btfore, as .Tnuch as you poiTibly can, and it is fit for gilding any fort of filver work you plcale. XVI. "The ^zxiZt to be ufed f«r colouring Jilver plates, gilt muith the aho've defcrihed ponjoder. T. Giind well together, into a fubtile powder, ful- phur and pearl afhes, of Cuch one ounce, and two of com- mon f?ir. 2. Then, when you want to colour your gilt plates* have a f]uart of water, and half a pint of chamber-lye, in which mix a large fpoonful of the above powder. Set this to bi il in a red copper pot, very clean. When this fauce boils, hola c;x plate wi.h a filver wi.'-c, and then plunge it in ; there leave ic for ab- uc a minute, or two at mofl ; then take it owt again by the fame wire witiiout touching it with your hand*, and plunge it in the fame manner in cold clean wa.er. Shcuid it then not look high ccloured 10 ycur fatisfaftion, put it again in as b-^fore, till you .*'.nd it fufficiertly coloured. 3. The S1CR.ETS IN ARTS AND TRADES. I77 3. The next fiep i? to give the piece iHus coloured to thy burnifrier, with a flricl charge not to ufc any vinegar in hisburnifh. This receipt is a veiy good and particular fecret. XVir. A '^'-ater zvhich gilds copper and hronze, A fecret 'very uj'eful for watch and pin makers. Diffolve equal pnrts of green vitriol and ammoniac fait in good double dillilled vin-gar; then vaporate the vi- negar, and put it in the retort to diiri!. If in the produ.'5l of the diilillation you lleep your metal after being poliflied and made hot, it will come out pe^ feclly well gilt. XVill. Another, Take burnt copper and ammoniac fait, equal parts ; alumen plumeumy four ounces; common fait decrepitated, as much. Diuoive the whole in double diftilled vinegar, then vaporate this vinegar. Diftil from the reft an aqua- fortis, in which if you extinguifti, five or fix times, braf?, copper, iron, or filver, made hot^ lliefe metals will af- fume the colour of g^ld. XiX. To gild feel or iron, after Being moell polifhed. Take ffven ounces of orpine; terra meritay one and a half; fucotiine aloes, four and a half ; gamboge, three and a half. Put all into powder, and put it in a retort^ with fo much of pkkle water as will cover thefe powders by two fingers. St.r well, and mix all together, let it iiifule four and twenty hours and diflil. With the liq\ioc which comes f. om the diilillation, keep by for ufe^ rub the iteei, iron, or copper, and fet it to dry in the fiiade. XX. To ftlver copper fgures* \. Cleanfe well firll the figures with a flrono; lye, made with either pearl or brill alhes, or common fait, ot alum^ no matter which. Wipe them well when done, and rub them with a cumpufjtion of larta; aad ammoniac fait r^ nii«d 178 SECRETS IN AR.T5 AND TRADES. mixed (by means of aquafortis) with a little diflblution of filver. 2. Now with a piece of leather, welted in your fpittle, take of thefe powders, and rub the copper figures till the/ are fufficiently filvered. XXI. To ftl'ver or gild penuter, t. Take one of the fined and mofl delicate goldfmith's wire-brufhes ; rub your pewter with it fo as to mark it with the itrokes of the brufli. When done, lay a double gold orfilver leaf on that place of the pewter; then put over it a piece of ikin or leather, and over that fkin fome putty. With a burniiher rub, for a good while, on that puity; then with a piece of pewter on the naked gold without either Ikin or putty. 2. Have a care that the pewter be very clean, and that your breath fhould not go over it. Therefore to do that operation, you mull put your handkerchief before your mouth, and manage it fo in tying it, that there Ihould be a paffage prefcrved on each fide of your face which (hould drive your breath alcng your cheeks, round your head, and quite up behind your ears. XXII. A compojition to lay on lead^ titty or any other metal, in order to hold faji the ready gilt lea'ves of peiuter ivhich are applied on it 5 ufeful for gilding on high feepUi^ domes, ^c, 1. Melt together, on a flow fire, black pitch, two pounds; oil of turpentine, four ounces ; and a little rofin. When the whole is difiTolved and mixed well into a kind of varnilh, lay a coat of it on your work. 2. Upon Heeples, the common method of gilding cannot, on account of the wind, be pra6lifed; have only the exaft meafures and dimenfions of the place in- tended to be gilt, then, at home, and at leifure, cut to them fome fine leaves of pewter, and gild them as ufual. When done, you have no more to do but to carry up thefe pewter leaves, rolled in a bafket, and having bur- nifhed the place ow which they are to be applied with the SECRETS IN ARTS AN» TRAD£«. 1^9 the above compofition, lay the giJt pewter leaves on it> and they will lldnd fall enough. XXIII. To dean and 'whiten Jtlver, I. Rafp four ounces of dry white foap in a dllli. Pour a pine of warm water on it. — In another difh piU a penny- wor hofwine lye dried in cakes, and the fame quantity of the (ame warer. — In athirddifh put alfo another penny- worth of pearl afhes, with an^nher fi^nilar quantity of the fame waier, - 2. Then, with a hair brufti fteeped firft in the wine lye, then in the pe.irl a(h, and lalUy in the foap liquors, rub your filver plate, and walh it afterwards with warm water, and wipe it with a dry cloth kept on a horfe before the firs for that purpofe. XXIV. The prfparation of gold in JhelL Take ammoniac fait, and gold Laves, equal quanti- ties. Bruife this in a mortar for two or three hours;, and towards the end add a difcretionable quantity of honey. XXV. To bronze in gold colour. Rub the figure firft with aquafortis^ in order tocleanfe and ungreafe it well. Th^n grind on porphyry, into 3 fubtile powder, and mix with lintfeed oil, equal quanti- ties of terra merita and gold litharge. With this corapo- fition paint the figure over. XXVI. Another to the famefmrpof*. Take gum elemy, twelve drachms, and melt it. Add one ounce of crude mercury, and two of ammoniac fait. Put all in a glafs phial, and fet it in a pot full of afhes; lute well the phial, and melt the contents. When per- feftly diiToIved, add a difcretionable quantity of orpine and brafs filings; mix all well, and with a pencil paint. what you will over with it. 16 XXVII. Hq-w ^^ l8» SECRETS IN AUTS AND TRADES. XXVII. How to matt bumijhed gold. Grind together blood- ftone and vermilion with the white of an egg. Then with a pencil lay it in the bottom grounds. XXVIII. Hoixj to do the fame to bumijh Jtli>er. Grind cerufe-white with plain water firft, then with a very weak ifingb.fs water, and make the fame ufe of this as of the other. XXIX. The method of applying gold j or ftlvir, in Jhell, on the luood. Black wood, or that which is dyed To, is the fitteft to admit of this operation. The method of applying it is this. 1. Take a little gum adragant, which dilute in a good deal of wa:er, to make it weak. With this weak gum water dilute your gold or filver; and with a pencil, lay it on fuch places of your work as receive and fhew the light, witliout touching on thofe which are the (hades. To exprefs thefe, touch the parts with indigo dilated in a \tiy weak gum arabic water. 2. When this is done, lay one coat of drying varnifh, made of oil of fpike and fandarac. If the varnilh be too thick, thin it with a little oil ; and in mixing it, take care not to boil it fo hard but you may bear fome on your hand without fcalding the place. N. B, Have attention to make your gum waters for this fore of work always very weak; otherwife they would tariiifn and fpoil all the gold or filver. XXX. To gild fandy gold. Take any colour, and grind it cither with oil, or with gum. Lay a few coats of it on your work, according as you think there may be need of it. When dry, lay one coat of fize, and while it is flill frefh, fift fome brafs filings on it; let it dry fo, and varnifh it afterwards. XXXr. Fami^. SECRETS IN ARTS AND TRADES. l8t XXXI. Varnljh to he laid on gilding and fil'vering. Grind verdigreafe, on marbl'^, wlrh common water, in which you have infufed fafFron for eight hours. XXXII. ^he method of bronzing. Take three pennyworth of fpal, one of litharge, a gill oflintfeed oil. and boil the whole to the confillenee of an unguent. Before you apply it, dilu e the quantity you intend to make ufe of wich turpentine oil, and lay a coat of vermilion on the work before bronzing. XXXIII. A nvater to gild iron with, . 1. Put in a glafs bottle, with a pint of river \vater, one ounce o; wliite copperas and as much of whire alum; two drachms of verdigreafe, and the fame quantity of common fait. Boil all together to the reduaion of one . baU. Then (lop the bottle well for fear the contents Ihould lofe their ftrength. 2. To gild the iron with it, make it red hot in the fire, and plunge it in this liquor. XXXIV. To make the fine ivriting gold, 1. Take gold in (liell, and fulphur, in the proportion of ten drachms of this, well grinded on porphyry and amalgamated, to every feqnin-worth of the o. her. Put this mixture into a proportionable leather bag, in which work it continually for the fpace of two days, then pour all into a crucible, and burn it on a flow fire. This done, waih what remains with filtered litiie water, and by filtration alfo, get your water out again from the com- pofition. If after this operation, you do not find it high enough yet in hue, wafh it again and again in the fame manner, till it looks fine. 2. To apply it, dilute fome bol armenian with ifin- glafs, ar;d write what you pleafe, and let it dry; then apply your gold, and when dry burniih it. XXXV. H(m I 8a SECRETS IN ARTS AND TRADES. XXXV. Ho'W to get the gold or fil'ver cut of gilt flates, i» Mix together one ounce o^ aquafortis , zn^ on^ of fpring water, with half an ounce ot common, and one drachm of amm 'niac falls. Put alt on the fire, ard boil it; then put in the plate to foak from which you want to get the gold or filver out, A little while after, cake your plate out, and fcrape it over the liquor. 2. The gold will remain fufpended in this regal-water; and to make a feparation of them, pout in it double the quantity of common water; or again, throw a halfpenny in it, and boil it, and all the gold will fixitfelf to it. XXXVI. To gild paper on the edge, 1. Beat the white of an tg^ in three times its quantity of common water, and beat it till it is all come inio a froth. Let it fettle into water again, and lay a coat of it on the edge of your paper. 2. Next lay another of bol armenian and ammoniac fait, grinded with foap fuds. Then put the gold, and let it dry, before burnilhing it. XXXVir. To gild on ifellum. Mix fomefafFron in powder, with garlick juice. Put two or three coats of this on the vellum, and let it dry a little, but not quite. Then breathing on the coat, apply the gold leaf with cotton ; and when dry, burnifli it. XXXVIII. Another nion v\ater, till it has acquired an agreeable colour; then ftrain it through a cloth. 2. Give your wood rirft a coat of yellow, m ide of faiFion, diluted in water. Then the wood being thus previoufly tinged with a pale yeilow, and dried, give af- terwards feveral coats of the Bralil wood water, tiU the hue pleafcsyou. 3. When the laft coat is dry, burnifh it with the bur« nifher, and lay another coat of drying varnifh with the palm of your hand j and you wiil have a red oianged very agreeable. 4. If you want a deeper red, or rather a darker^ boil the Brafil wood in a water impregnated with a difibiutiQn of alum, or quick lime. II. Another red. Soak the chopped Brafil wood in oil of tartar ; and with it rub your wood, proceeding for the reft as above direfled. III. Another njuay* Pound orchanetta into powder ; mix it with oil of nut; make it lukewarm, and rub your wood with it. The reft as above. IV. To l86 SECRETS IN ARTS AND TRACES. IV. To {^ye nvQod in a purplijh colour. Soak Dutch turnfol in water; add a tirfture of Brafil wood made in lime water ; and you will obtain a purple, with which you may dye your wood, and then burnifh and varnifh as ufual. V. A blue purple. Take that fort of German tarnfol which painters uTe with fize. Diffolve ic in water, and ftrain it through a linen cloth. Give a coat of this dye to the wood j and if the hue be too ftrong, give it another coat of a paler dye, by adding clear water lo a part of the other. When dry, buiniih it as ufual. VI. Another. Four ounces of Brafil, a:id half a pound of India woods, boiled together in two quarts of water, with one 5jun€e of common allum. VII. A blue far 'wood. Slack Hrne in water, and decant it out of the ground* In three pints of this water diffolve four ounces of turnfol, and boil it one hour. Then give feveral coata of it to your wood. ^ VIII. A green. Grind Spanifh verdigreafe into a fnbtil powder with llrong vinegar. Add and mix well with this, two ounces of green vitriol. Boil all of it a quarter of an hour in two quarts of water, and put your wood afoaking till the colour be to your liking. For the reft proceed as above. IX. A yellonx), DifToIve turnfol in two quarts of water. Then grind feme indigo on marble with that water, and fet it in 3 veilel on the fire with weak fize to dilute it. When done, give a coat of this dye to your wood with a brufh, and When dry, polifh it with the burniftier. X. Another SECRETS IN ARTS AND TRADES. 187 X, Another yelhn put to an end by the cheats whxh were pra«5tired with the mer- chants of Tunis and Aigiei s. XXVIII. To take the imfrejpon of any feal 1. Take half a pound of mercury ; the fame quantity of chryftaline vitriol; as much verdigreafe. Pulverife well thefe two laft ingredients, and put them along with the firft in a new iron pan, with fmith's forge water, btir all well with a wooden fpatula, till the mercury is per- fet^ly incorporated with the powders. Then wafti that pafte with cold water, and change it till it remains quits clear as when you put it in. Put the lump in the air, it will harden. 2. When y u want to take the impreflion of a feal with it, take it and place it over the fire on an iron plate. When there appears on it feme drops like pearls, then it is hot enough ; take it off and knead it in your hands with your fingers, it will become pliable like wax; fmootheD SECRETS IN ARTS AND TRADES. J^l fmoothen one fide of it, and apply it on the feal, preffing it to make it take the imprefrion. When done, lift it up, and fet it in the air, whe^e it will come again as hard as metril, ^.vd w!li ie. ve you to feal the fame letter, as the original (cd itfelf, without any probability of difcovcr- ing it, Ihculd even the real oue belaid on it, XXIX. Another tvay^ Heat fome mercury in a crucible, and filver filings in another, in the proportion uf two parts of mercury to one of filver. As foon as the mercury begins to move, pour it on the filver filings. Let this cool, and then put it in a glafs mortar. Pound it well with a peftl« of the fame, and add a little water in which you have diffolved feme verdigreafe. Stir this for three days, five or fix times a day. Decant out the verdigreafe water, and replace it with good vinegar, with which pound it again in the fime mortar, as before, a couple of hours, changing vi- negar a." fo.on as it blackens. Pound it again, two other hours, with chamber lye inftead of vinegar, changing it the fame, dm 'ng that time, as you did the vinegar.— Then take that maiter, lay it on a waih-leather fkin, which bring up all round it, and tie it above with a firing. Prefs the lump well in that flcin, fo as to feparate ard fqueeze out all the foperfluous mercury which pafies through the leather. And when none comes out any longer, open the Ikin, take the lump in your hand, and knead it, and fmoothen one fide of it to take the imprcf- fion you like, proceeding for the reft, as above direded. It hardens in the air, and foftens with the heat of the hand, as you would do a piece of wax, XXX. To get birds ivith white feathers. Make a mixture o{ femper-'vi'vum-majus* s juice, and olive oil, and rub with it the eggs on which the hen is fetting. Ail the birds which Ihaii come from thofe eggs will be white feathered. XXXr, To /often ivory, la three ounces of fpirit of nitre, and fifteen of white wine. igZ SHCRETS IN ARTS AND TRADES. wine, or even of mere fpring water, mixed together, put your ivory a foaking. And, in three or four days, it will be fo fofc as to obey under the fingers. XXXII. To aye i'vo'ry thus /oft ened, \, DiiToive, in fpirit of \yine, fuch colour as you want to dye your ivory with. And when the fpirit of wine Ihall be fufficiently tinged wth the colour you have put in, plunge your ivory in ir, and leave it there till it is fufficiently penetrated with it, and dyed inwardly. Then give that ivory what form you will. 2. To harden it afterwards, wrap it up in a (heet of white paper, and cover it with decrepitated common fait, and the dried you can make it to be ; in which fuuaiion leave it twenty-four Lours. XXXIII. Another ivay to/often ivory. Cut a large root o^ mandrake into fmall bi's, and infufe iirft, then boil it, in water. Put your ivory in thii boil- ing liquor, and boil it toe, till it is ls foft as wax. XXXIV. To nxihiten ivory t luhich has been fpoileJ, Take roch-alum, diHoIve it in water, in a fufiicient quantity, to render the water all milky with ir. Boil this liquor, and foak your ivory in it for about one hour, then rub it over with a little hair brulh. When done, wrap it in a wet piece of linen to dry it leifurely and gra- dually, otherwife it would certainly fpiit. XXXV. To ivhiten green ivory : find *whiten again that ivhich has turned of a bron.vr ytllovo . 1. Slack fome lime into water, put your ivory in that water, after decanted from the ground, and boil it till it looks quite white. 2. I'o polilh, fet it on the turner's wheel, and after having w orked it, take rulhes and pumice-done fubtile powder with water, and rub it till it looks perfe(5lly fmooth. Next to that, heat it, by turning it againft a piece of linen, or fheeps-ikin leather, and when hot, rub it over with a little whitening diluted in oil of olive, con- tinuing SECRETS IN ARTS AND TRADES. ^93 tinuing turning as before ; then with a little dry whiten- ing, and a piece of foft white rag. When this is per- formed the ivory will look as white as fnow. XXXVI. Topetrifyiuood, l^c. Take equal quantiiies of gem fait, roch-alun?, white vinegar, caJx, and pebbles powder. Mix all thefe in- gredients together, and there will happen an ebullition. If, after it is over, threw in this liquor any porous matter, and leave it there a-foaking for three, four, or iiv€ days, they will pofitively turn into petrifications, XXXVII. To imitate tortoije/hell njuith horn. Take one ounce of gold litharge, and half an ounce of quick lime. Grind all together, and mix it to the con- fidence of pap, with a fufficient quantity cf chamber- lye. Put of this on the horn ; and three or four hours after- wards it will be perfeftly marked. XXXVIII. A preparation for the tortoifeJhelL Make a mixture, as above, of quick lime, orpine, pearl a(hes, and aquafortis. Mixed well together, and put your horn or tortoifelhell a foaking in it. XXXIX. To dye bones t and ?nould them in all manner of Jhapes„ 1. Boil together twelve pounds of quick lime, and one of calcined roch-alum, in water, to the reduAion of one third. Add, then, two more pounds of quick lime, and boil it again till it can carry an egg, without i.s finking to the bottom. Let ir cool, then filter it. 2. Take twelve pounds of that 1 quor ; half a pound of rafped Brafil wood, and four ounces of fcarlet flocks; boil all about five minutes on a flow fire, then dec nt the clcareft part of it, and put it by. Put on \\i^ faces of Bra- fil and fcarlet about four pounds of the firft water; boil it the fame time as the ether, ar d decant likewife the deareft part of it on the other. Repp.t ihis operation, K till 194 SECRETS IN AR.T3 AND TRADES, till the new added water draws no more colour from the feeces. 3. Now rafp any quantity of bones, and boil them i a clea; lime water. Then lake- them out. Put them in a matrafs ; and, over them, pour fome of ihe tinged waier, To as to foak them. Place the matrafs on a mild fand bath, and evapprate the liqior. Add fame more liquor, and evaporate it again, continuing to dd and evaporate the tinged liquor, till the rafped bones are all turned inro a fcft pafte. 4. Take this pafle, and mould it as you like, in tin or other moulds, ro make whatever thing or figure you want. Set it in the mould for a day or two, till it lias acquired the (hape you would have it ; then, to harden it, boil it in a water of alum and fahpetre firft, and afterwards in oil of nut. Thefe figures look inconteftibly to be made of bones, without conceiving how they can be made fuch, out of that matter, and in one folid piece. "XL. To dje bones in black. Take fix ounces of litharge, and tie f.me quantiry of quick lime. Boil all in cummi n water, au ng with the bones. Keep ftirring, till the water begins to b.>il. Then take it our, and never ceo fe ftirring till the water is cold again : by that lime the bones will be dyed black. XLI. To f'fienbonei. Take equal parts 'f Roman vitriol and common fa't. Diftil the fpirits out by the r^'iort. If i.i the water you :get from the diibUaticn, you put the bones a ioakiiig, ihey will become as fofc as wax. XL II. Tq dje bones in green. Pound well together, in a quirt of ftrong vinegar, three ounces of vtrdigreafe, as much of brafs tilings, and a handful of rue. When done, pot all in a glaf. vtiTei, along with the bones you want to dy; , and il:'p it we;l. Carry this into a cold cellar, leave it for a fortnight, the bones will be d\ed ereew. ' '^ xLin. ,^ SECRETS IN ARTS A'ciD TRA DKi'. ig^ XLIII. A fait for hardening foft houes. Take equal quantities of ammoniac, common decrepi- tated and gem falts, as well as of plumeum, faccarinufn^ roch and (hell alums. Pulverife, and mix all together; tiien put it in a glafs x efTel well flopped, which bury ia hot horfe dung, that the matter fhould melt into water. Congeal it on warm embers. Then make it return'into a delequium again, by means of the horfe dung, as before. When thus iiqiaified for the fecond time, it is fit for ufe. Keep it, to harden and confoiidate any thing, fmear it over with it. XLIV. To makefgureSf or I'a/cs, wuith egg-Jhelh, Put egg (hells in a crucible, and place it in a pot- ter's furnace, for two days, that they may there be per- fedlly calcined ; then grind them dry into a fubcile pow- der. 2. Next, with gum-arabic water and whites of eggs beaten together, make a liquor, with which knead ihat powder, and make a pafte or doiigh of it. 3. With that dough, to which give the confidence of j^-otter's clay, make and form whatever figure or vafe you like, and fet them in the iun to dry. XLV. To dye hones and i'vory of aJiK'e reJ. T. Boil fcarlet flocks in clear water aflilled with penri aflies, to draw the colour the better ; then clarify it with roch-alum, and ft; aiu this tindure through a piece cf linen. 2. Todye, afterwards, any bones or ivory in red, yoa muft rub them firft with aquafortis, and then immediatety with this tindure. XLVI. To make a pafte in imitation of black 77iarhU. DifTolvc two ounces of fpalt on a gerjtle fire, in a glazed pipkin. When in perfect fufion, add a third part of ha- rabe, which mull be ready melted, flir all togeiber. When both are well mixed and uniied, take the pipkin K 2 cff 1^6 SECRETS IN ARTS AND TRADES. off the fire, and throw the contents, boiling hrt, Into a mould of a fine polilh in the infide. When cold and dry, take the piece off from the mould, and you w 11 find that nothing can imitate lo well black marble as this decep- tive compofition. XL VI I. To dye marble t or alabajier, blue or purple, 1. Pound together in a marble mortar, paifnips and purple lilies, with a fufficient quantity of white wine vi- negar. Proportion the quantity of parlnips and lilies to each other, according to the hue you with to give the li- quor, if you cann t get one cf thefe two juices, make life of that you can get ; and to every one pound of li- quor, mixed and prepared, putoneour.ee of alum. 2. In this dye put your marble or alabafter, and boil them, fuppofing that they are not too confiderable to go into the veffel with the liquor. Ard if they be, you mull heat one part of it as much as you poffibly can, then dye it with the liquor boiling hot, and thus proceed from place to place, till you have dyed it all over. CHAP, IX »ECRBtS IN ARTS AND TRADES. 19^ CHAP. IX. How to Caft Figures ip Moulds. I. Hoiu to c a fi figure i in moulds^ T.AKE one pound of Parif-plaifter, and an equal quantity of bricks, pounded into an impalpable powder ; join to this one ounce of alumen plumenm^ and ene of ammoniac fait. Dilute all together, gradually, in clear water, without obferving it, as you are to make a pafte of it ; and make your moulds wiih it. II. To cafi a figure in bronze* I. Make a pattern with proper clay, mixed wi h fand, to prevent its cracking, when it comes to dry. z. When the pattern is completed motltd it with plai- iler while it is ftill damp, becaufe in d/ying, the parts of the pattern fhrink, and Icfe their fulloefs. To that efFedl begin by the bottom part of thfr figure, which cover with feveral pieces, and by rows ; as for example, let us fuppofe the firft row from tlie feet to the knees ; the fe- cond from the knees to the beginning of the belly ; the third from the bei^inning of the belly up to the pit of the llomach, from thence to the fhoulders, on which lay the laft row, which is to contain the head.— -Obferve, how- ever, that thofe diifions of r.^ws admit of no particular rule, and ought to be intirely determined by, and ad- apted to the fiz^ of the figure. For when the pieces are made too confiderable, the plaifter wiirks too much, ancL fatigues itlelf, which is detrimental to its taking a true and precife imprefTion of all the turns and fhapes of the figure. So that at any rate, it is always preferable ta make the pieces of the mould fmallcr than larger. 3. Obftrve, that if the figure you are moulding has got any draperies, or ornaments, which require a good deal of trouble and nicety, you cannot help making a great mmy fmall parts and fubdivifions in your mould, in order to enable you to (trip them off the figure after- K 3 wards igS SECRETS in ARTS AND TRADES. wards wifh more facility. Fix 1 ttle rings to affift in puMjng them off more eafily, cover them all over with larger pieces, which contain feveral of the little ones. 4. When the moi.ld is thus made and completed, yoa Jet it left rill it is perfedlly dry. Then, before ufing it, they who are curious in their work do not content them- felves wi'h imbibing it inwardly with oil, but they even make it drink as much wax as it can foak, by warming thofe feparate pieces, and putting wax in them to melt.— The motive in doing this is to render the wax-work, which is to be caft in it, finer and more pcrfe£l« for if you imbibe the mould with oil only, the wax figure caft in foch a mould always comes out a little rough and like flour, becaufe the wax draws always the fuperficy of the plaifler, ^nd in reverfe, the plaifter draws alfo the fuper- £cy of the wax, which produces a great defed in the figure, and is a great obftade to its coming out from the mould with that neatnefs it otherwife (hoiild. 5. The mould being therefore thus imbibed with wax, if you want it for a bronze figure, you afTemble all the fmall parts of it each in their cafes, and with a brufh give them a coat of oil. Then, with another brufh, give them another coat of wax, prepared as follows.— Six pounds of wax, half a pound of hog's lard, and one pound of Burgundy pitch — This preparation of the wax, however, muft be regulated according to the country and the feafon. For in the heat of fummer, or hot climes, fuch as Spain, Italy, and France, wax may be ufed alone, as it keeps naturally foft, and the other drugs above- mentioned, are added to it only to render it more trac- table. Of this wax, whether prepared or natural, you lay another coat in the hollow of the mould, to thethick- nefs of a fixpenny piece. Then, with wax made in flat cakes, of the thicknefsofa quarter of an inch, more or lefs, according to that you are willing to give your me- tal, you fill all the hollow parts of the mould in preffing hard ihis fort of wax in them with your fingers. Wheu thus filled, you have an iron grate, larger by three or four inches every way than the plinth or bafis of the figure. On the middle of that grate you eredt one or more iron bars, contoured agreeable to the latitude and fltuation SECRETS IN ARTS AND TRADES, \g^ firuation of the figure, and bored, from fpace to fpace, with holes to pals other iron rods of the fize and length neceffary to fupport the core (ia French ame or noyau) of what you want to c.ift. 6. Forme! ly they ufed to m^ke their cores with potter's clay mixed with hair and ht)rfe dung, well beaten toge- ther. With this compoft, they formed a figuie like the pattern ; and, when the;.- had well fupported it with iron bars, length and crofs-ways, according to its pofiiion and attitude, they fcraped it, that is to fay, they dimi- iiifhed, and took off trom its bignefs as much as they wanted to give to their metal. When that core was dry, they took the wax with which they had filled the holhuv . parts of their mould, and covered it with them. This rriethdd is even pra6tii'cd now by fome founders, spe- cially for great bron2se figures, becaufe earth refills beier the power of that red- hot melted metal, than plaiiler can ; and this they referve only for fmall figures, ai d thoi'e which are cafl in gold or filver. However, when plalf- ter is well beaten and mixed with brick- dii ft alfo well beaten and fifted fine, it ftands pretty well too. We ihall therefore proceed on the method of calling on plaif- ter cores. 7. You take then the firft, or bottom rows oF the mould, filled by the laft wnx in cakes, as m«i«tioned before, and affemble them on the iron grate round the principal iron bar, which is to fupport the core when made. When they are joined together, you give them a tie round very hard with cords, Kfl they fhould vary from thei* pofitioR when you f< rm the core, 8. To form this, as foon as the firft fet which com- pletes the bottom row of the fvparate pieces of the mould is fixed, you pour plaiflcr, diluted very clear, and mixed, as we faid, with brick duft, with which you fill up that bottom part of the hollow. Then, on this firft bottom row of the mould, you place the fecond in the fame manner as the firft; then fill it likewile with your prepared plaifler. Thus you continue to ereiTt your mould from row to row, till you come to the laft, and fill it as you go, with plaifter, which is c&\Ud forming the core. If the figure require it, you pafs acrofs the core fome iron K 4 rodd >2CO SECRETS IN ARTS AND TRADES. f' ds through the holes perforated f • r that purpose in the perpendicular bars, in order to fupport the core the better, and give ic more ftrength and power to refift the effort of the metal when it comes in fufion upon it. 9. When at! the pieces of the mould have been thus erefted ore upon r.noiher, and fil!td with plaifter, you mufl ftop a Certain time to let it take a confiftence, then proceed, to take cff the cafes and all the fmaller parts of the mould contained in each of them, row by row, and one by one, in the fame manner as you proceeded to ereft them, with this difference, that in ereding them you begin at the bottom, and that in taking them off, yoa begun at the top ; which, when done, leaves the figure to appear all in wax, covering the core^ which is contained in the infide of it. 10. You are then to proceed to repair the figure, and finifti it after the original. The fculptor, in that cafe, his even an opportunity of perfefting much fome of the parts, in adding or taking off according as he thinks pro- per, to give more grace and expreffion to certain ftrokes, mulcles, or features only ; as for the difpofition of the limbs, and their attitude, he can no longer mend or alter them. I J. The figure thus well prepared, you are to place what is called ihe. pouring and the vent holes. The pouring holes are wax pipes of the b gnefs of an inch diameter for fuch figures as are of a natural fize ; for they are to be proportioned not only to the fize of the figure, but even to that of the parts of that figure whereon they are placed. The 'vent holes are wax ppes likewife, but of a much leffer fize. Ti.ofe pipes are caft in p'aifter moulds of what length you pleafe, then cut to that of four or five inche?, or thereabouts. They are call hollow, to the intent of rendering them lighter, otberwife they m;ght as well be call folid. Thofe which ferve for pouring, are placed in a llraight perpendicular line, 01. e above another, at fix inches afunder, and fometimes nearer, when there are draperies, and much matter is ufed. 12. When the various pipes are placed and foldered againll the fire, with wax, fo that the end which is free (bould be upwards, and as much perpendicular to the figure tECRETS IN ARTS AND TRADES. 20t figure as poffible, you place another pipe of the fame flze quite perperidicular, which is to be fixed againft every one of the ends of the others. All thefe pipes, both large and fmali, ferve for the pouring of the matter, and cafting of the figure. You are to place three or four of them generally round the figure, which is determined by- its fize, bulk, and difpofition, 13. But at the lame time you are placing the pouring holes, you mull 1 ot negl 61 placing alfo ihofe which are to ferve for the vent. Thefe laft are to be placed in the fame line as and with the o hers, at the diltance of four inches only from them, and fixed l-kewife by cne end to the figure, and by the other to anoiher long and perpen- dicular p;pe, like thofe for pouring. Now, as it is necef- fary that all the wax, when you ccme to melt it, fhould» as vve (hall mention it in its place, come out entirely from the mould, you muft not fail to place thefe forts of Vent pipes on all the rifing and dift mt parts from the m?&n b .Ik of the figure, fnch as the arms, fingers, dra- peries, &-C. &c. from which the wax muft be got out with facility, ether by means of pa: ticular vent holes, fo formed as to defcend to the bottom of the figure, or by means of ihofe large ones placed perpendicularly along- fide of it — Obferve, always, to make the pouring holes which come to the f^ce and hands the fmalleft of any, that they may i.ot itfftci too much the features and like- ned:, if any be inter, ded, of ihofe parts ; and that you may the more eafily repair thofe phce> with' the chifel, when they are fimfhed. 14. Afier thefe various pipes have been thus carefully fixed all about the figure, you muft fo place them that two of the main perpendicular ones ihould join together at five or fix inches higher, and above the upper part of it, and be terminated by a wax cup of four inches deep, and as much diameter, under, and at the bottom part of which you folder them. This cup ferves as a funnel to receive the metal, and introduces it into the pouring holes, by means of its communication with them, to convey it after- wards into all the parts of the figure at once, and form It. Therefore, if there be four perpendicular afcending K ^ pipes^ 2Ca SECRETS IK ARTS AND TRADES. pipes, you make two fuch cups, to communicate the metal K) thefe pipes. 15. As for the vent holes, let them free above the top of the figure, and higher than the pouring ones, becaufe they want no cups. 16. When the wax figure is thus completely repaired and garniihed, with all its pouring and vent holes, you prepare a compofition of putty, and crucibles powder, well grinded, and fifted very fine, which you dilute clear in a pan, like a colour for painting. With a brufti take this compofition, snd cover all the figure, as well as the vent and pouring pipes. This operation you repeat feve- jal times, cbferving carefully to fill up all the cracks and crevices v/hich may happen in diying. When the wax is thus perfedlly covered every where, you put with the fame brufh, another compofition thicker than the firft, and of a ftronger fort. I 7. This compofition is made of the fame materials as the other, but with this addition, that you mix fome free earth along w"th it, and horfe-dung, quite clear from any flraw. After having given fix or feven coats of this, you give another coat again, much thicker ftill, of a Hufi^ compofed of nothing but free earth and horfe- dung, and this being dry, you give half-a-dozen mo;e of the fame, allowing time between each to dry. At lalt, you put with your hand, and no more with the brulb, two other coats of this fame laft compofition, of free earth and horfe-dung, mixed in form of mortar, cbferving always that the one fhculd be perfeftly dry, before laying on the other ; and that there fhould be no part of the figure, whether naked or draperies, but what is equally covered with every one of the different coats we have mentioned. 18. Next to this, you muft have fiat iron bars turned and bent according to the difpofition of the figure, which being fixed by means of hooks at the fides of the grate on which it rtands> rife up as high as the pip^s, and joining clofe to the mould, unite at top by means of a circle c«f iron which runs through all the hooks, by which tl^efe bars are terq^inaled. Then you furronnd again the figure with SECRETS IN ARTS AND TRADES. 203^. with Other iron bars, made in form of hoops, to prevent the ( thers which go from top to botrom, and to which they are fixed by means of wires, from giving way; and between every one of thefe bars, both perpendicular and horizontal, there muft be no more than feven or eighs inches diftance allowed. 1 9. When all thefc bars are well fixed together, and enabled thereby to fcpport and contain the mould, you fake a comport of free earth, horfe-dung and hair mixed together, in confiftcnce of mortar, and with this you cover - the mould and the bars all over, without attending any more 10 the Oiape of the figure, fo that there appears no • more but a Ihapelefs lump of clay, which ought to be of about four or five inches thick. 20. When the mould is tiios completed, you are to dig . afquarepit fcfficiently deep for the top of the mould to be fomevvhat lower than the fuperfice rA the ground where the pit is dug, and fufficiently wide alfo to allow room of a foot and a half, free all loup.d the mould, wheii de- fcended into it. — At the bottom of that pit, you conltruft a furnace, on the top of which there is to be a ftrong iron grate fupported by the arches and wall of the fujnace, which is to be made of (lone or bricks, as well as ihe four . fules of the pit from top to bottom. 21. After the grate is placed ou the furnace, you de» fcend the mould on it by means of engines. Then under the pipes which are io fetve f . r pouring, as well as vent, you pldce pans to receive the wax w h ch is to run off. This done, you light a middling fire to heat the figure, and all the place where it (lands, with fo moderate a heat, that tl e wax may melt without boiling, and come entirely out from the mould, without the. e remaining any part of it ; which would not be the cafe if the heat be fo great as to wake it boil, for then it would (tick to the mould, and caufe defedls in the figure, when you, come to run the metal. — Wh n tlierefore, you judge that all the wax is out, which you may know by weighing that you employed, and weighing .t again after it is in the pans, you take thefe off, and i;op the pipes, through which it came out, with clay. Then fill all the empty parts of the pit round the figure wiih K. 6 br^icks, 304 SECRETS IN ARTS AND TRADB9* bricks, which you throw in gently, but without order; and when it is come up to the top, make a good brilk fire in the furnace. As the flame is interrupted by thefe bricks, it c nnot afcend with violence, nor hurt the mould, and they only communicate their heat in going through all thofe bricks, which become fo hot, that they and the mou'd are at lail both red hot. 2 2. Twenty-four hours after the fire has been lighted, when you fee that the bricks and the mould are equally red hot from top to b >ttom, you let the fire go out, and the mould cool, by taking ail thebrjcks off. When there is no more heat at all, you throW fomc earth in the pit, to fill the place which had been ( ccupied with the bricks ; and in proportion as you throw it in, you tread it with your feet, and prefs it againft the mould. 23. In order to melt the metal, you conftruft, juft by the pit where the mould is, a furnace, the lower pai t of x\hich ought to be higher by two or three inches than the tnp of the faid pit, in order to obtain a fufficient declivity from it to the pit for the running of the metal. Its con- llruft:on muft be after the form of an oven, with good bricks and free earth, and fupported by good and ftreng iron hoops. There is a border raifed all lound, fo as to make it capable to contain all the metal which is intended to be melted in it. On the fide which looks towards the pit, there is an opening, which is flopped during the melt« ing of the metal, and from that opening comes an earthen funnel praftif.d, which goes to a bafon of good free earth placed ov er the mould, and the middle of which corref- ponds and communicates to thofe cups we have mentioned before. (No. 14.) This bafon is called by the workmen efibeno. And in order to prevent the metal from running into thefe cups, before the whole which is in the furnace is run into the efcheno, there are men on purpofe who hold a loiig iron rod terminated by one end in the form of thefe cups, and ft ufe it 6. As for the compofition for making of bells, it is twenty pounds weight of pewter for each hu dred ot cop- per. And the artillery pieces rake but ten pounds only of pewter to one hundred of the other. Thii, iaft com- pofirion is not good for the cafting of figures, as it i; both too hard and too brittle. CHAP. ( 207 ) G H A p. X. Secrets relative to the making of curious and ufeful Sorts of Ink. I. A good Jhining ink, I. pUT four quarts cf warm water in a glazed pipkin* A Add eight ounces of turpentine oil, and ore pound of gall-nuts bruifed in a mortar. Let the whole infufe thus for a week, then boil it gently, till with a pen you may draw a ftroke yellow and fhiny with it. Strain it through a ftrong cloth. Set it on a blafting fire, and as foon as it boils, add feven ounces of green. vitriol to it, keep ftirring it with a Hick till it is perfecflly diffolved. Let this reft for two days without difturbing it. There will be a Ikim on the top, which mud be ihrown olf. Decant next the cleareft part into another vefTel, which you fet on a gentle fire to evaporate about two fingers of the liquor, then let it reft four or £ve days, and it will be fit for ufe. 2. Rain water, or that in which walnuts have beea infufed, are both very good for making of ink. 3. With white wine, or old beer, you may likewife make very good (hining ink. 4. A carp's gall is very proper to mix among it. IL To write on grea/cy and make the ink run on it, I. Cut a bullock's gall open into a pan, and put a handful of fait and about a quarter of a pint of vinegar to it, which you ftir and mix well. Thus you may keep the gall for twelve months, without its corrupting. a. When 208 6ECRBTS IN ARTS AND TRADES. 2. When you are writing, and you find your paper orv parchment greafy, put a drop of that gall am mg your ink in the ink-h; rn, and you will find no more difficulty to mike your pen mark. III. An ink-Jione, ivi/h ixjhich ink-Jiands may he made, and fwith 'which you may ijjrite ^without ink. Tnke gun> arabic, fourteen ounces ; lamp black, thir- teen ; and burnt w How wood coals, thrcf'. Pv-und the gum into an impalpable powder, and difTcI-'e it into a pint of comm<»n water. This done, knead your above- mentioned powders with part of this gum water, fo as to make a parte or dough of them, as it were for bread* With this dough form ink Hands of the (hape and form you like beft, and in thefe ink (lands, while the compo- fition IS ll 11 fo^t, you may (limp a few fmall h'^les. 2. This done, dry thefe ftands in an ardent furnace for four hours, or in the (hade, a fuific;ent time. When dry, brufh them over w'th your aforement'o: ed gum water, till they appear as black and (hiny as je', and as hard as marble. 3. When you want to ufe th m, put a few dr ps of water in one of the holes, and put a pen t > foak in it at the fame time. \i the water be but ju.' put in, the ink will not be quite fo Mack, but if it have remained a little while, it \^i-l be as black as the blackeil of any inks. IV. To ivrite n^ilh common char nvafer* Take gall nut powder, and vitri 1 calcined in the fun to whitenefs, of each four ounces, and landarak one and a half. Ali being pulver fed and mixed, rub your paper with that powder; then fteep.ng your ptn fn any com- mon water, and writing with it, it will appear black like any other ink. V. J good ink hot b for dranxtng and ivritirjg* 1. Bruife with a hammer one pound cf gall nuts, and put it in to infufe for a fortnight in the fun, in two quarts of clear water, ftirring it now and then. Strain this infu- fion through a fieve or a cloth in a glazed pipkin. 2. In SECRETS IN ARTS ANJ TRADES. 2,0^ 2. In another veflel put two ounces of gum arabic, and half of the above infulion. In the other hilf which re- mains to diffolve two onnces and a half of German green vitiiol, and let it infufe for four and twenty hours. Join afrervvards both Infufions together; and a week after- wards, or thereabouts, the ink will be very good, and fit for ufe. VI. To make 'very good ink luithout gall nuU\ nuhtch ivill Be equally good to fwajh dranvings and plans, and Jirike very neat lines ijoith the pen. 1. In ha'f a pound of honey put one yolk of an egg, and beat it a good while with a flat ftick. Then afperfe the matter over with three drachms of gum arabic in fubtile powder. Let this ftay about three days, during which, beat it often with a flick of walnut-tree wood. 2. Next to this, put to it fuch a quantity of lamp- black as will make it in confiftence of a dough, which you make in cakes, and dry in the air, to render it portable. 3. When you want to ufe ii, dilute it with water, or with a lye made cither of vine wood alhes, or walnut-tree, or oak, or even peach denes. VII. An in-oiftble ink, 1. DifTolve one ounce of ammoniac fait in a glafs tumbler of water, aud \yrite. When you wiih to make the writing appear, hold the paper to the fire, and it will become black. 2. The fame may be done with the juice of an onion. VIII. Another lve both the vitriol and gum arabic in an in- fuiion of Ind a w(iod, made as before direiled, with the addition of one handful of pomgranate rinds in the boule wherein the gall nut is. 3. If inftead of fetring this compofition in the fun, you (hould boil it, it will take but a quarter of an hour a-doi.)g. But it is never fo good, and bcfides, always tunis muddy. XX. A SECRETS IN ARTS AN» TRADE*- 23 XX. J gold colour inky nuit bout gold. Put Haifa drachm of fafFrvin, one of auripigment, snd one (he-g'>at's, or five or fix jack galls, in a glafv botcle ; and fet it for a fortnighc in ho: horfe dung. At the end cf that term, add a gill of gum water, and pi .ce it ai^ain for the fame lengh of time in horfe dung. Tnen it is lit f -r ufe. XXI. Another ivay. Pulvcrife into an innpalpable powcicr one ource of orpine, and as much chryftai. Put this powder in five or fix whites of eggs beaten, then turned into water. Mix all well, and it will be fit either to write or to paiai in gold colour. XXII. To nvritt in fil*ver ivithout Jtl'ver. Mjx {q well one ounce of the fineft pewter and two of quickfilver together, that both become quite fluid. Then grind it on porphyry with gum water, and write w.th ii. All the writing will loak then as if done wiih fiUer. XXIII. A good Jhining ink* Infufe for a day in a quart of good table beer half a pound of the blacked and moft fhiny gall nurs you can find. Add three ounces of gum arabic and half an ounce of brown fugar candy, with four ounces of green cop- pens. Then boil the w hi)te in a glazed pipkin f^r about ore hour, drain it througli a clorh, and put it in ihe cellar to keep it f r ufe. XXIV. A blue ink. DHute half a pound of indigo with feme flake white and f'gar, in a fuffici nt quantity of gum wa er. The fame may be done with ultramaiine, and gum water. XXV. A 214 5ECRET3 IN ARTS AKD TRADES. . XXV. A yellow ink. Dilute in gum water fome fafFron, or Fiench berrief^ or gamboge, and you will have a yellow ink. The fame may be done with any other colouring ingredient, to obtain an ink of the colour ^ne likes to have. XXVI. A green ink, te rinds, and rafpirgs cf fig-tree wood. Next to this make a lye of fix ounces of Roman vitriol, and boil it in the fpace of one hour at leaft, ftirring it with a ftick of fig-tree wood ; then let it reft twelve hours, and fift it. 2. On the fame ground you may add the fame quantity of water, and let it infufe three days ; then boil it, as above directed, with new copperas. XXXIII. A common ink, 1. Bruife fix ounces of gall-nuts, and as much gum arable, and nine of green vitriol. Put them afterwards in three quarts at leall of river, fpring or rain water. Stir the compofition three or four times a day. And after feven days infofion, flrain all through a doth, your ink is made. 2. This ground, as well as that ab ive, wil admit of fre(h water being put to it, with an addition of vitriol alfo. XXXIV. Ho^J to prepare printers ink. 1. Take one pound of common turpentire, n-.ade with the fandarak of the ancients, which is nothing elfe but iuniper and lintfeed oil Add to it one ounce of rofin black, which is tne fmoke cf it, and a fufficient quantity of oil of nuts. 2. Set this compofition on the fire, and boil it to a good confiftence. Such is the whole fecret. Obferve however, that in the fummer it muft bil a little nnore, and a little lefs in the winter. For in the fummer the ink mnft be thicker, and thinner in the winter; becaufe the heat makes it more fluid, in which caie it is there- fore proper to boil it a little more, i r to dimi ifli the quantity of oil, allowed in the propoition to that of the '"P"""^- XXXV. n. SECRETS IK ARTS AND TRADES. 11 f XXXV- T'he preparation of the ink nxihich fer'ves to 'write infcriptions y epi'aphs, &c. onjiones, marbles , &c. This ink is made with nothing elfe but a mixture of linefeed oil b ack, and black pitch duTolved over a fmall fire. They call this alfo Jiucco. XXXVT. The 'various ways of making an ink for ijuriting^ 1 ft." Method. Put three ounces of gall-nuts, bruifcd on a Hone, in thirty ounces of warm rain w;iter. Let this be expoled in the fun for two days, after which time add two ounces of the fineft green vitriol reduced in^o a fubti'e powder, and ftir the liquor with a iig-tree Hick. Let then the whole be expofed for two days longer in the fun again. Then put one ounce of gum-arabic, or cherry-tree gum, and fet it in the fun ag 'in for one day, after which boil -it one bubble, and ftrain it direftly through a cloth. If too thick, add fome water to it ; if too thin, gum-arabic. XXXVII. Another ijuay. 2d. Meihod, 1. Take one pound of gall-nuts, and half a pound of gum-arabic, and as much o^ Irgujiruni berries. Infufe tbi-, for a week, in tiir^e qua: ts of coaimrm water ; then, by boilinij, evaporife one quart of it or thereabouts. Then take it oft from the fire, juft boiling hot as it is, and throw in one pound of vitriol; ftir well, and let it thus Hand for a week or ten days. Strain it afterwards, and you will have a very fine ink. 2. You may add to this fome pomegranate r-nds, either whole, or bruifed, but by no me.ins iu i)ovvder. Should it grow too thick, a little male chamber lye, vinegar, or rofe water, will thin it anc' give it a proper fluidity. XXXVIII. Anothsr^way. 3d. Method. Infufe pomegranate rini^s in well water : boil it to the diminution of one third. Then Vi every one pound of this infufion add two ounces of green varioi, ui'd half an L ounve 2l8 SECRETS IN ARTS AND TRADES. ounce of gam-arabic in powder. Incorporate all on the £re, then you may ftrain i;, and treep it for ufc. XXXIX. Another as to cover the gall-nuts over by four iingers breadth ; then add l.alf a pou:.d of gum-arabic, and eight ounces of vitriol, both in powder. Set the whole in the fun for fome days, flirring often the compo- lition with a ftick, after wh ch, boil it for a few minutes on a flow fire, then ftrain and keep it. 2. On the fasces you may put again the fame quantity as above of white-wine, boil and firain it; and repeat it ?s long as the wine gets any lindlure fom the grcuhds. XLI. Another 'way. 6th. Method. There is aga-'n ano her very good meihod of making ink, which is this. In tv/-^r,ty ounves of wh te wine infufe three of bruifed gall-nut-; a-^d, in thirteen ether cuxes of fimilar whie wine, diffolve h^.lf a ore of gum-arabic. Every day for a w hole week, never fail to gi^'e feveral ftirrings to the i; fufiori of ga'I-nuts, then ftrain it, and add the diflblution of ^um, and mix with all two ounces of P.oman vitriol. Now ad then give a fnakeor two the bottle, and guard fr^m letti -g it approach either tiie fire or the fun. Thi; compofition wiir prove a very good ink. XLII. Anoth-cK SECRETS IN ARTS AND TRADES. ^19 XLIL Atiothernjoay. 7th. Method. Take three ounces of gall nius; nev/ elm, or wild-aQi bark, and pomegranate dry rinds, equal quantities. In- fufe all in thirty ounces of vvhice wine expofed for fix days in the fun, and {lir it feven times a day. Then add two ounces of gum-arabic, and one of Roman virriol, which infufe four days before llraining, and the ink'isdone. XLIII. Another vjay. 8th. Method. Take three ounces of gall-nuts, a handful of afh-tree bark, two pounds and a half (or three pii»ts) of white- wine, and mix all over allow fire. When it begins to boil, take it ofF, and drain It. Replace it on the fire till it begins to boil again ; then take it off, and add two ounces of gum-arabic, and as much Roman vitriol.' Stir with a flick for half an hour, then let it reft for four days, taking great care that your liquor be well covered ; then flrai'i it again, and keep it for ufe. ')L\A'S! . Anothernxsay. Qih. Method. Put in four pounds, or two quarts, of white wine, a glafs of the beft vinegar, and two ounces of braifed gall- nuts. Let this infufe thus for four days, then b.iil aiway and evaporire one fourth part of it. Strain it, and add two ounces of gum-arabic in powder; mix well, and boil it for the fpace of five minutes. Take it off from the fire^ and add again three ounces of Roman vitriol, fti;ringit well till all is quire cold. Put it then into a glafs bottle well flopped, and expofe it for three days in the fun» Then ftrain the ink, when it will be fit for ufe. XL V. An ifik nxhich may be made injianily. Take gum arabic, and vitriol, of each one oa ce ; bruifed gill nuts (me and a liaif. Put all in ten ounces of white wine or vinegar j and, no longer than one hour after, you may ufe it. XLVI. Another ^way to the fame pur pafe. Put in about eight ounces of the beft white wine, half La aw S,20 SECRETS IN ARTS AND TRADES; an ounce of gall-nuts, as much gum-arabic, and eight ^Irachms of Roman vitriol. Warm it a little on the fire, and the ink will inftantly be done. XLVIL ^ portable inky ivithout either gall-nut or 'vitriol. 1. Take one pound of honey, and two yolks of raw eggs. Dilute and mix them all well with the honey. Add three drachms of gum arabic in fubtile powder. Stir well the whole together during three days, and feve- ral times a day, with a fig-tree flick flattened at one of the ends. Then, to that Hrft compofition add again as much of that fort of lamp-black which is ufecl in printers ink [fee art. xxxiv. in this chap.) as may be requited to thicken the whole into a lump, which you let dry, and keep in that ftate. £. Whvn you v. ant to ufe it, take a bit of it and dilute it in any common wa'er, or lye, and it will wriie like any other ink. XLVlir. Another portable ink, in ponvder. This is made with equal quantities of gall-ruts &nd vitriol ; a lirtle gum-arabic and fiilMefs of iandarak of theantienis. You pound, or grind ea h drug wtll, and mix the powders together, which are to be very fine. Lay fome of this compound! powder on your ■ aper, and fpread it well v ith your fingeis. Then dipping your pen into clear water ynti niay written th.s prepared paper, and it will appear as black as any ciher ink. XLIX. Another portable powoder. to make ink injlantly. Take and reduce into iubtile povvder ten otsnces of gall- ruts, three of Roman vitriol, otherwife green copp^sa-^ ; with two ources of roch-alum and as much uf £,um-arabic, Nnw when you want to make ink. put a little of tl is mixture into a gUifs of white wine, and it will inilantly blacken, and be fir for ufe, L . Another fort of po'wder to the fame purpofe, u There \s another method, by no means inferior to the SECRETS IN ARTS AND TRADES. Z2l the Others preceding, to make a powder fit for travellerSy nay, which has the quality of mending any pale common ink, by giving it inrtandy a degree of confitience, black- nefs, luftre, and beau!y, which ii wanted before. To ufe this powder, you only diflblve it in any liquor yoa like; fuch as water, wheher fofc or fait, in wine or vi- negar. Whether warm or cold, it does not fignify much, though the warm is fomewhat preferable. This curious powder is made as to. lows. 2. Take peach ftones with their kernels in, put them in the fire till perfectly reduced into coals. Then take them ofF, and when ihey are quite dead and black, mijf part of them with fome lamp black. Add two parts of bruif d gall-nuts fried in ''11 and dried up: four parts of gum-arabic, all pulverifed impalpabjy, and lifted throiigli a £ne fieve. 3. Ohfern;aticn. There is nothing which dyes fo fine a black. It is alfo good for the human body; f r, taken internally, it dilTi^aies all obllrudlions, and promotes nrin^. L,l. ^ yellow inL Grind, on the fame Hone, fome dry faffron, and an equal quantity of the fineft orpine you Cin find, with carp's or jack's gall. Put all into a bottle, which you muil Hop well and place for fome days in hot horfe dung. When you take it out you will find a fine gold colour ink. Note, When the opportunity may be had, it is prefer- able to emp'oy tht^ juice extraded from frefh faiFroo flowers, that is to fay, from ihe picked itaminas of that flower. LI I. Another nx;ay, Sotne take the yellc-*' fuperficies of orange peels, and very pure flour of brimflone, mixing all upon the ftone, then put it in a glafs bottle, which they fet in the damp for ten days. Bef-re uling this it requires to be warmed, and the letters which are traced with it are not of a bad yillovv. L 3 LIU. Another 222 SHCRETS IS ARTS AND TRADES, LI II. Another toay. Chufe the fineft orpine, of a beautiful gold colour, Jhiny, ihelly, and perfectly freed and puriiied of all its earthy particles. Mix it with an equal quantity ofcryf- lal perfeftly grinded, and whites ol^ eggs in a fufficienc quantity to make it fo liquid as to admit of writing, drawing, and painting with it. LTV, Another fort cf yelloiv liquor, A certain golden diftilled water may be made, with ■which gold letters could be traced. The procefs is as follows. Put fome orpine reduced into impalpable pow- der in rofemary water, drawn by dilUllation. Then diftil it again, and the liquor which comes from it will be fit to write in gold letters, LV. Another make a ivine turn b'ack. Place in the cellar, wherein the wine is a-fermenting, two pewter pots, and it will turn black. XII. I'o clarify a :ine keep, Extraft the fait from the bell vine branches ; and of this put three ounces in every hogfhead at Martinmas, when the calks are bunged up. XXV. T'o clarify ivine eajily. Put in the caflc two quar;s of boiling milk, after having well fkimmed it. XXVI. To prevent nvinefrom turning. Put in the calk one pound of hare's fli )t. XXVI r. T'o correSi a mify iafte in er with cloves. Replace it in the oven to finifti baking it q'liie. Sufpend it in the cr.fk over the wine vvitho'U touching it, and let it remr^in there ; or elfe let it plunge in the wine for a few days, and take it quite out afterwards. It will correct any bad flavour the wine might have acquired. XXVIII. Another method. Take very ripe medlars, and open them in four quar- ters, without parting them afunder. Then tie them with a thread, and fix them to the bung, fo that by putting it in again they may hang and foak in the wine. One mon'ih 230 SECRETS IN ARTS AND TIRADES. month afterwards take them oiit, and they will carry off ail the bad tade of the wine. XXIX. To correSt afoar^ or hitter tajle in Hvine. Boil a quartern of barley in four quarts of water, to tlie reduftion of two. S;rain what rerhsins through a cloth, and pour it in the cafe, ftirring all together with a flick, without touching the lye. XXX, To rejlore a fpuiUd nvine. Change the wine from its own lye, upon that of good wine. Pulverife three or four nutmegs, and as many dry oraniie peels, and throw them in. Stop well the bung, and let it ferment one fortnight. After that term is over, you will £nd it beiter than ever. This method has gone through many experiments. XX XF. To five e fen a tart ivifie. Put in a hogfliead of fuch a wine, a quarter of a pint of good wine vinegar, faturaied with liiharge ; and it will foon lofe ivS tartnefs. XXXil. Another ivaj. Boi! a quantity of honey in order to get all ihe waxy pa't out of it, and drain it through a double chuh. Of fuch a honey thus prepared put two quarts to half a hogf- head of tart wine, and it will render it perfeftiy agreea- ble. If in the fummer, and there be any danger of its turning, throw in a ftor.e of quick lime. XXX HI. To pre'vetit tartnefs in ^wim. Take, in the month of March, two bafcnfuls of river fand ; and, afcer having dried it in the fun, or in the oven, throw it in ihs cafk. XXXIV. To heighten a ld walnuts; and, having taken them-out along with the bread, t'.iread them with a ftring, and hang them in the wine, till it is reftored to it^ good lafte ; then take tiiem out again. XLIIF. To cure ihoje nxho are too much addicted to drink ivine. Put, in a fufficient quantity of wine, tiiree or four !a"ge eels, which leave there till quite dead. Give that wine to drink to the perf -n you want to reform, and he or /he wi I be fo much difgufled of wine, that though they formerly made much ufe of it, they will n^^w have quite an averfion to it. ' ■' XLIV. Another IECRET3 IN ARTS AND TRADES. 233 XLIV. Afioiher method, no lefs certain* Cut in the fpring a branch of vine, in the time when the lap afcends mod ftrv-ngly ; and receive m a cup the liqffor which runs from that branch. If yon mix iovcaz of this liquor with wine, and give it to a man already drunk, he will never relifli wine alttrwards. XLV. To pre'vent one from getting intoxicated ivith drinking. Take white cabbages, and four pomegranate juice?, two ounces of each, with one of vinegar. Boii all to- gether for fome timd, to the confidence of a fyrnp. Take one ounce of this before you are going to drink, and drink afterwards as much, and as long, as you pleafc. XL VI. Another nvay. Eat five or fix bitter almonds falling j this will have the fame efFeft. XLVir. Another ivay. It is affirmed, that if you eat mutton or goat's longs, roafted, cabbage, or any feed, or wormwood, it will ab- folutcly prevent the bad efFedls which refult from the excefs of drinking. XLVIII. Another way. You may undoubtedly prevent the accidents refulting from hard drinking, if before dinner you eat, in fallad, four or five tops of raw cabbages. XL IX. Another method. Take fome fwallows beaks, and burn them in a cruci- ble. When perfedly calcined, gr;nd them on a flone, and put fome of that powder in a glafs of wine, and drink it. Whatever wine you may drink to excefs afterwards, it will have no effect upon you. The who-e body of the fwaliow, prepared in the fame manner, will have the fame elfedt. L, Another 234 SECRETS IN ARTS AND TRADES, L. Another ivay. Pound in a morrar the leaves of a peach-tree, and fqueeze the juice of them in a bafon. 1'hen, failing, drink a full glafs of that l.'qaor, and take whatever excefs of wine you will on that day, you will not be intoxicated. LL A method of making people drunk^ 'without endangering their health, Infufe fome aloe wood, which comes from India, in a glafs of wine, and give it to drink. The perfon >v>ho drinks it will foon giv^ figns of his intoxication. Lir. Another "may. Boil in water fome mandrake bark, to a perfe£l rednefs of the water in which it is a boiling. Of that liquor, if you put in the wine, whoever drinks ii will foon be drank. LI II. To recover a perfon from intoxication. Make fuch a perfon drink a glafs of vinegar, or fome cabbage juice, otherwife give him fome honey. You may likewifa meet with fuccefs, by giving the patient a glafs of wine quite warm to drink, or a difli of ftrong coffee, without milk or fug-ir, adding to iw a large tea- fpoonful uf fair. LIV. To prehjeyit the breath from f /Celling ofivine. Chew a root of iris troglotida, and no one can difcover by your breath, whether you have been drinking wine or no:. LV. To prefer've wine good to the laji. Take a pint of the bed fpirit of wine, and pat in it the bulk of your t^vo fills of the fecond peel of the alder-tree, which is green. Afier it has infufed three days, or there- abouts, llrain the liquor through a cloth, and pour it into a hoglhead of wine. That wine will keep good for ten years, if you want it. CHAP. CHAP, xir, Concerning the Compofition of Vinegars, I, To make good wine vinegar in a Jhort time* THROW fome Taxus wood, or yew-tree, in any wine, and it will not be long before h tarns into vinegar. II. To change ijuine into Jl rang vinegar. Take tartar, ginger, and long pepper, of eacli equal doles. Infufe all for one week in good ftrong vinegar, then take ic ont, and let dry. And whenever you want to make vinegar, put a bag full of thefe drugs in wine; it will foon turn into vinegar. III. To make 'very good and ftrong njinegar ^ith the fworjl of qjoinss* Grind into fubtile powder five pounds of crude tnrtar. Pour on it one pound of ol of vitriol. Wrap up the whole in a bag, tie ic, and hang it by the b^ng-hole, in a cafk of bad and totally fpo-ied wine. Move and ftir now and then that bag in the wine, and it will turn into very good vinegar. IV. To turn ivine into ^vinegar in le/s than three hours. Put in the wine a red beet, and it will be quite four, and true vinegar, in lefs than three hours. V. r» 236 SECHETS IN ARTS AND TRADES. V. ^fo rejiore Juch a tuine to its fir Jt tafe. Take ofF ihe red beet, and in irs Read put a cabbage root inro ihat wine, and ic will return to its primary talle, in tie r.me Ipace of time. VI An excelUnt preparation of 'vinegar, T. Take white cinnamon, long pepper, and cyprus, of each one ounce ; round pepper, half an ounce ; and two nutmegs. Pulverife each drug feparate'y, and put them in (o many dillinct bags. Put them in fix different and lep.>rate qu rts of the bell vinegar, and bull them two or thfee-mirrutea. 2. Then boil feparately fix quarts of good wine. 3. Scdfon a caflc, which is done by pouring a quart cf the belt vineg- r into it, with which you rinfe it. Then pour in your boiled wine and viregars, and fiil half-way the ca{k, with the worft and moll fpoiled wine. Stop the cafk, and keep it till the vinegar is done. You may then draw from it, and refill the calk with the fame quantity ©f bad wine, as you take off vinegar. VII. To render 'vinegar alkali. Saturate any quantity of vinegar with fait of tartar, VIII, To make, in one hour^ good rofe 'vinegar. Put a drachm of hare's marrow in a pint of wine, and you will fee the confequence. I'X. Another method to make fuch vinegar in an infiant, 1. Take common rofes, and unripe blackberries, w hich grow in hedges, of each four ounces, and of bar- berry fruits, one. Dry them all in ihe fhade, and reduce them into fubciie powde;-. 1. Mix two drachms only of this powder into a glafs of white or red wine, then let it ftile to the bottom, and Itrain it through a c'jth. It will be a very fine vinegar, X. ra SECRETS IN ARTS AND TRADES. 23; X. To operate the fame in one bourns time, on a larger quan» tity of luine. 1. Take the beft rye-flour, which dilute ia the ftrong- eft vinegar, and make a thin round cake with it. Bake it quite dry in the oven; then pound it into a fine pow- der, with which and vinegar you make again another cake as before,^ and bake it alfo like the firft. Reiterate this operation three or four times. 2. If you hang the laft 'made cake in a cafk of wine quite hot, you will turn tlie vvhoie into vinegar in lefs than one hour. XI. The receipt of the ^nnegar, called the Grand Conftable's Vinegar. Take one pound of damiilk raifins, and cure them of their ftoncs. Put thefe raifins in a glazed jar, with two quarts of good rofe vinegar. Let all infufeforone night over hotalhes; then boil it the next morning four or five minutes only. Take it off the fire and let it cool. Strain it through a cloth, and bottle it to keep for ufe, afterwards cork the bottle. XFI. A fecret to increafe the frength and fharpnefs cf the 'Vinegar^ Boil two quarts of good vinegar to the evaporation cf one: then put it in a veffei, and fet it in the fun for a week. Now if you mix this vinegar among fix times as large a quantity of bid vinegar in a fmall csfk, it will not only mend it, but make i: both vry iirong and \zxy agreeable, Xill. Another tjoay to do i be fame. The root of rubus :dc£us\ the leaves of wild pea"-tree ; acorns roalied in the fire ; the liquor in which vetches (peas) have been boiled ; horfe chefnut powder' put in a bag, i^c. t^c, add greatly to the (harpnefs of vinegar. XiV, The 238 SECRETS IN ARTS AND TRADES. XIV. The fecret for mahng good yellow, you muft (irain it througk a jelly-bag, in which you fhall put one pound of fwee: almonds pounded with milk. The older the wine, lu much the better it 13. 3. To SECRETS IN' ARTS AND TRADES. 24I 3. To make i: red, diflblve fome cochineal poandeJ j!i acernin quaniiry of brandy, along with a little alum povi'der, in order to draw the better the dye of the co- chineal, which put to digeft on a fand bath. Till the brandy ha« affumed a projier degree of colour, give it to your wine in a fufficient degree. 4. It is peferable to clarify the fugar well, and to pat it in the calk inftead of the tub. II. Another way to imitate Spanifli 'wine* Take fix quarts of white wine; Narbonne horey, one pound ; Spanifh raifins as much ; coriander bruifcd, ons drachm ; coarfe fugar, one pound. Put all in a kettle on a flow fire, and leave it there well covered, fcr three hours. Strain this through a jelly ba^, then bottle and ^op it well. Eight or ten d lys after it is fit for drinking. III. 7"« make the roflblis. 1. Bo'l firft fome water, and let it cool till it Is no more than lukewarm. Take next all the forts of fragra.it fl 'wers the feafon can afford, nnd well picked, keeping none but the petals of each flower. Ir.fufe thefe, e-ich feparately, in fome of that liakewarm Aater, to extract their odorous fmell, or fragrancy. Then take them ofl^, and drain them. — Pour all thefe difl*erent waters in one pitcher; and to every three quarts of this mix ure, put a quart or three pints of Ipirit of wine, th)ee pounds of clarified fugar, one quarter of a pi u of eflential o.l oi anife-feed, and an equal quantity of eflential oil ofcin- namon. 2. Should your rojjolis prjve 1 10 fw.et and flimy in thn moath, add half a pint, or more, of fpiiit of Aine. 3. If you think the effential oil of anife-leed fhould whiten too much iheroj/oiis, mix it with the fpiiii of wine, before putting it in the mixed waters. 4. If you want to incrcafe the fragrancy, add a few fpDonfuls of eflential oils of different flowers, with one pugil or two of miifk, prepared amber, and lump fugar l)ulverifed. Then drain the roffolit through a jelly bag M to 242 SfiCRErS IN AR-TS AND TRADES. to clarify it, bottle and (lop it well. Thus it may keep for ten years, and upwards. IV. To mah a roffolis iK^hich tnay feffus as a foundation /« other liquors. Put three quarts of brandy, and one of water, in a glazed earthen pot. Place this pot on a charcoal /ire, adding a criift of bread and one ounce of anife-feed, and cover it till it boils. Then uncover it, and let it boil five minutes, and put in one pound oi fugar, or more if you chufe. Now beat the white of an -tg^ with a little of -your liquor, take the pot oiF the fire, and throw in the white of an Qgg* Let this reft thus for three days. V. To mah zmhoT^y , In the above prefcribed roj/hlis water add three or four grains of paradife; as much cochineal pulverifed; one €love; a little cinnamon and mace; fix grains of cori* Jinder, and a quarter part of a lemon. VI. For the Keaar. Add to the above rojjhlis ine quarter of an orange pounded; fome orange flowers, and the uppfr pel icula cf an orange pounded in a m< rtar, wirh lump fugar in powder, and diluted with the fundamental rr^olis water above defcribed. VII. A common toi^^oWs, Inftead cf one pourd of fugar, put only half a pounds and as much of honey. — To mufk ir, put about Hfteen grains of mu(k, and as niuch of ambergiisin powder, and pounded with iugar, and mix it in the l.quor. VIII. Anther roffolis. f f . Talce one pound and a half of the fincft white bread, quite hot at coming out < f the oven, and put it in a xeiort, with half an ounce of clav« bruifed ; green anife- feed 3ECRETS IN ARTS AND TRADES. J^J Iced and coriander, one ounce of each ; a quart of good red wine, as much cow-milk; then lute well the receiver, and all the joints, with ftarched paper. Let it dry for twenty-four hours, then diftil the liquor by the heat of a balneum maria^ and keep it. 2. Make next a fy rup, with brandy or fpirit of wine, which burn over lump fugar pulverifed in an e:irthen difii or pan, flirring always with a fpoon, till the flame hat fubfided. Then mix one drachm of ambergris with an equal quantity of fagar; and having pulverifed the whole, put it in a fmall mairafs ; pour over it one ounce of fpirit of wine, and put all to digeft for twenty-four hours on a balneum maria. There will then refult a diflblution which will congeal again in the cold. 3. To form your ra^AV, mix with ydur iirll compofi- tion, the abovcmentioned fyrup of brandy, and the effence of amber.— If you want the roJfoHs to be ftronger, add fome more fpirit of wine to it, till it is as you deiirt to have it. IX. Another ivay. Boil your fyrup to confiftence after the common method. When done, add as much fpirit of wine as you think proper, as well as of the abovementioned eflence of amber, or any other fort you pleafe to prefer ; and you will ha?« as good roj/blis as that which comes from Turin. X. To mah Eau dc Franchipanc. Put half a pound of fugar in one quart of water; add a quarter of a pound of jeffamine flowers, which infufe for fome time. When you find the liquor has acquired a fufficient degree of fragrancy, Itrain it thnugh a jelly bag, and add a few drops of eflential oil of ambergris. XI. Orange JloiMer nvatir made ittflantly. Put one handful of orange flowers in a quart of water, with a quarter of a pound of fugar. Then beat the liquor by pouring it from one veflel into another, till the water has acquired whatdegrecof fragrancy you want it to have, M 2 XJI, Mu/cadint -22.4 SECRETS IN AtlTS AND TRADES. XII. Mufcadine rofe ivater. Put two handfuis of mufcadine rofes in one quart of water, with one quarter of ^a pownd of fugar. For the reft jjroceed as before. .XIII. Tc mah ra/pberry. Jira:atcr. Take a do'/^n of apric ts very ripe. Peel and fi:« ne them. Boil a quart of water, then -tske it off from the ^reandthiow in your apricots. Hilfanhou'- after put in a quarter of a pound i/f lump fugar, which being dif- •fcl/ed, ftrain all through a cloch, aud put it toco^l in ice as the others. XVI. To 5ECRET3 IN ARTS AfTD TRADIS\ 24; XVI. 7*0 make exceeding good lemonade. On a quart of wat^r put the juice of three lemons, ^r two only, if they be very juicy. Add feven or eight zefts of them befides, with one quarter of a pound of fugar. When the fugar is diflblved, ftrain the liquor, and cool it in iceas beforemen.ioncd, XVII. To make orangeade the fame nvay. You proceed with your oranges as with the leraor*. If thefe be gocd, but litrie juicy>>you- muft fqueeze thre« or four oranges, with the addition of eight or ten zeft^. If you love odour, you may add fome miiik and- prepared - amber. XVIII. To make Eau de Verjos * Put on a quart of water three qur^rters of a po ind ryf Verjus in grapes picked from the ftalks. Squ eze it frll in a marble or wooden mortar, without poundirg it, for fear the ftones (houid give it a bit:er taft;. After ha. in^.r put fruir, juice, and all in the water, handle it mthi water, then ftrain it to purge it from the corfell gr* unds ; add about five ou: ces of fugar to the drained liquor, or more if wai ted, according to the f 'urnefs of the fruir. As foon as the fuoar isdiffolved, pafs and repafs it through the jejly-bag to clarify it; tuCD cool it in ice, as ufual, for drinking. XIX. 71? make orgeat-iuater. Take one ounce of melm feed, with three fweet and three bitter almonds. Pound all together in a marble mortar, adding a f. w drops of water to it while you pound, to prevent its turning into oi). Make all into a pafte with a peAle in the mortar, then add a quarter of a pouiid of fine wi Ite luuip fugar in powder, which mix wliii the palte. Duuie this in a quart of water, and after M 3 having ♦ A fort of four grape ufcd in Friiice as a /ine acid in faucec. 2J^6 SKCRKT8 IK ARTS AND TRADES. having mixed it well, ftrain it through a flannel. Squeeze well the grounds in it till quite dry, add in the liquor feven or eight drops of eflential oil of orange ; and if you like it, a quarter of a pint of milk pure as from the cow. Put this to cool in ice, and Ihake the phial when you fervc it in a glafs to drink. XX. Other nvaten^ The pigeon, the piftachio, and the Spanilh nut waters, are made in the very fame manner; the milk and almonds of either forts, being only excepted, XXI. To make a cooling cinnamm er. XXXli. /IffotherEuM d'Ange. 1. Ta'.e three pounds of rofe water, three of on nge, and two of mdilot Hewers j four ounces of benjamin, and two of ftorax ; aloes, and fanta'um citrinum, one drachm of each ; cinnamon and cloves, of txh. one; the bulk of a bean oi calamus aromadca, with four grains of mufk. Bruife coarfely wha: may be fufceptiblc of the mortar, a;id then put all the drugs together in a varnifh- ed earthen prn, which fei on a ge;.:le fire to b -il mode- rately to the evaporation of one third. Then llrain it clear. 2. VVith the grounds you may make lozenges, with a little gum ad agant to compact them. — Tliis ground is ufed alio in making mufk vinegar, XXXlll. A light and delicate r^ifTulIs, km^mn under the denomination o/^popuio. r. Boil three quarts of water, then let them cool agair. Add one quart of fpirit of wine, one of clarified fugar, half a glafs of cfTential oil of cinnamon, .and a very little of mufk and ambergris. 2. Obfcrve the fugar Ihould net be boiled too much in clarifying, for fear it fhould cryflal ze when in the roj/olis, and c^iufe clouds in ir. Obferve alfo to boil the water U 5 firft. 250 SECRETS IN ARTS AND TRADES. iirft, as prefcribed before ufing it, to prevent the Corrupt- ing of the liquor ; which would infallibly be the cafe were you to employ it unboiled. XXXIV. Anglic water. 1. Take half an ounce of angelica, as much cinna- mon, a quarter part of cloves, the fame quantity of mace, of coriander, and of green anife-feed, with half an ounce of cedar-wood. Bruife all thefe ingredients in a mortar, and fet them to infufe for twelve hours, with two quarts of genuine brandy, in a matrafs or retort. Then diftil the liquor by balneum maria. 2. Two or three ounces only of this effential fpii it in two quarts of brandy, with the addition of a very fmall quantity of mufk and ambergris, will make a very agree- able liquor. XXXV. The preparation of mujk and amber^ to have it ready nx)hen ijjanied to put in cordials » Put in a mortar and ^ulverife four grains of amber, two of mufli, and two ourices of fugar. Wrap this pow- der np in a paper, and cover it over with feveral others. •-—With this powder you may perfume fuch cordials as require it. — The dofe is a pugil, 'aken with the point of a knife, Hiake. lightly in it. You may however incieafe. or diminifh this dofe, according to your liking. XXXVI. To mah Eaude Cete. To three quarts of boiled water, cooled agaiir, puta- gill of effential fpirit of anife-feed mixed into three pints of fpirit of wine. Add one pint, cr thereabouts^ of cla^ rined fugar. XXXVII. To make the compoundid Eau-clairettc, Take fix pounds of the befl and fineft Kentifli cherries very rip?, found and with ut fpots ; two of ralpberry ; and the fame quantity of red cuirants, ripe and found, and SECRETS IN ARTS AN! TRADfiS. 25 1 and without ftalks. Ma(h the whole in a fieve over a pan. To every one quart of that juice put one of brandy, with three quarters of a pound of fugar, feven or eight cloves, as many grains of white pepper, a few leaves of mace, and a pngil of coriander, the whole coarfely bruifed in a mortar. — Infufe all thefe together, well ftopped, for two or three days, (baking it now and then, to accelerate the diflblutiun of the fugar. Then ftiain the liquor, firll throu;:;h the jelly-bag, next £lter it through the paper, and bo 1 tie it to keep for ule. XXXVIil. The cinnamon nxater. In three quarts of once boiled water, and then cooled again, put half a pint of elTential fpirit of cinnamon, dif- tilled like that of anife-(eed. Add three pints of fpirit of wine, and one of clarified fugar. Strain all through the jielly-bag, ^V. ^c, XXXIX. Strong avije-feed ivater, or animated brandy. Put half a pint of elTentiai fp'rh of anife-feed, into three qaarts of the beft genuine brandy, with one of boiled water. — If you want it fweet, add clarified fugar. Strain all through the jelly- bag, i«fr. ^r. XL. To make "white Ratafia, called other-joi/e Eau-de-Noaiu , or kernel luafer* Pound three quarters of a pound of cherry-Hones, wood and kernels, or almonds, in a ftone pitcher, with twelve quarts of brandy. Add one drachm of cinnamon, a do- 2en of cloves, two pugils of coriander, and three pounds and a half of fugar. Let all thefe infufe together, till fuf- ficiently tally, and ready to ftrain, add four quarts of water that has been boiled and is cool again. Then run it through the jelly-bag, and next through the filtering paper j bottle and flop it for ufe. M 6 XLI. Hyp?- 2^2 SECRETS IN ARTS AND TRADES. XLI. Hypccras, both the red and lublte fort, T. Take two quarts, more or lefs, of the bed wine, whether red or white. Put in one pound of the bcft double refined lump lugar, two juicy lemons, feven or eighi zefts of Seville crange, with the juice fqueezed out of another cf the fame fort. Add half a drachm of cinnamon bruifed in a mortar, four cloves broken into two parts, or.e op two leaves of mace, five or fix grains of whire pepper bruiled, half of 2i cap/icum's pod, and one ounce ofco- riandtr bruifed, half a pint of genuine cow milk, a golden pippin, peeled ar.d cut in flices. 2. S:ir well thefc ingredients together in your wire, and let it rert twenty four houis. Then obtain the liquor through tiie flannel bag, repeating the fame till it comes clear. 3. If yt'U want to perfume that Hypocras, you mu!l put in the bag when you run it, a little pugil of mufk and amber pov^der piepared ; as rhentioned in this chapter, Art. XXXV. Th s inay keep for a twelvemonth, without fpoiling. XLII. To make good jo(^A\s. DifTolve one pound and a quarter of fugar, in half 2 pint of ipirit of wi-.e. Boil it to give an opportunity cf ikin-ming ir. Wht n done, put it in a large glafs bottle, with three pinis of ?ood white wine, and a gill of orange- flower waier. MuTk and amber it as ufua.1, and at your liking. XLIII. A}i ej/ence c/hyctci as, to make thit liqucr Injlantly^ and at luill. 1. Put jn a pint bottle one ounce of cinnamon J a litt'e more than half an ounce of cloves ; and, en the point of a knife, a little mu(k and amber, prepared as in .^n. xxxv. Fill it halfway with the beft brsndv ; then ftop it that FiothJngcan evaporate, ijetall tt) infufe f r feven or eight days on warm alhes. And, when it Ihall have waited iwr, thirds, or thereabouts, preferve carefully what ihall lemain. 2. Whei> SECRETS IN ARTS AND TRADES. 253 2« When you want to mike hypocras inftantly, ?relt half a pound of lump fugar in a quart of good wine ; and^ when perfe£\ly diffolved, let fall one drop or two of the above prepared efTence, in a dean giafs decanter, in which pour direflly the wine with the fugar difTtlved in it, then run it through the flannel bag. Bottle it again, or drink it. XLIV. /in exceeding good Ratafia. On a quart of good brandy, put half a pint of cherry Juice, as much of currants, and the fame of raTpberries. Add a few cloves, a pugil of white pepper in grain, two of green coriander, and a ftick or two of cinnamon. Then pound the ftones of the cherries, and put them in, wood and aliogeher. Add a few kernels of apricots, thirty or fv/Tty are fufficient. Stop well the pitcher, which muft be a new one, after all thefe ingredients are in, let the whole infufe a couple of months in the fhade, fhaking twice or thrice during that fpaceoftime, at the end of which run the liqaor thr ugh the flannel bag, and nest through tke filering paper, then bottle and flop it well for ufe. Noie. In increafing In due proportion the quantity of the brandy, and the dofes of each of the ing'editnis pref- cribt'd, you may make what quantity you like of this Rat a fa. XLV. An e£ence of ambergris. Pound one drachm of ambergris, and put it on a pint of good fpirit of wine, in a thick and rr^ritn gUfs bottle. Add to it half a drachm of mufk in blacia:r, cut very finall. Set this bottle in the full S-uthJun, on ;^rave!, during the dog-days, taking it off every nightj and during rainy weather. Stir and ihake well whe bottle, and its contents, two or three times a day, when the fnn ftrikes on the bottle, that the amber may diffufe i.i the liquor. One month afcer, take off the bottle fom. its expofuion, and the effeiice is made.-^Detaiit, botue, and flop it for ule. XLV I. Jnothcr, 254^. SECRETS IN ARTS AND TRADES. XL VI. Another, and Jhorter nvay of making the fame. Put two grains of ambergris, and three of mufk, in a nsatrafs, with one gill and a ha f of gooH brandy. Stop the matrafs well, and put it in digelli a in a halmo mariay for two or three days. Strain it through a pitce of i^annel, and bottleitto keep for ufe. XLVII. A fmslling . Boil afterwards that firup to the wafting of a third, then ftrain through the flannel bag %, and, when cold,, put in one gill only of the above rojjhlis, prcfciibed in Art. xlviii. and of the jirjl dijiiUation. Add to it befides a pint of fpiritof wine, or for want of it, of the bef^ genuine French brandy, ii which you ihall have put: a CI uft of bread bjinti to take ofi' a certain bitter tafte. After al this, perfume the Hquor with a few drops of.ef<^ fence of muflc and amber. l^gte, A pint of the fecond dijt illation is no more than: half a pint of tXieJirfi, 1j, Hew to make a Sherbet, aPerfian fpuiet of punch. There are various ways of making Iherbet — Some make punch here with rum only, others with brandy j others again with arrack, and oihers with Ihrub. Some will have it mixed with two of thefe fpirits, and others will make it with white wine. There are fonie who put acids, others do not ; and among the acids, fome chufe tartar only, others lemons, and others Seville oranges; fome again fquecze a little of each of thefe two lail tart fruit* together in the fame bowl of punch. It is the fame with refped to {herbet, the famous Pet" fian drink. They make it with the various firups ex- trafted from all. the odoriferous flowers; and the dofe is,, one part of fuch a fjrup to ten parts of any fpirituous li^ quor — Or again, they make a weak roJfoUs, with the zefts of oranges and lemons boiled together in water with fugar, —Some, in fhort, will make it with the eiTential fpiri of mulk and amber only, put in boiling water with fug a r^ juft as we do our punch. ■' U. An 2j6 SECRETS IN ARTS AND TRADES. LI. Aft exceeding fine ejfence of Hypocras, f . Take fix ounces of c-nnanion ; two ^^Jantahvn citrl- ftum y one of galanga ; one of cloves; two dr;ci .s of white pepper; ^ ne ouiice of grains of paradif - O.', if you would not have it fo ftrong, put witti the '.v. ;amoii ii.nd/anialum a;:e ounce only of white d damum and four whole grains of Icng-pep :er. Pound we 1 altoge-rher, and fet it to infufe for iive or fix days in a nv.urai'*, uong with half a pint of fpirit of wine, on warn) aihes. Decant it next gently, without dillaibing the grouacis, which put in Jinen, and fqjccze it, to get out ^il the liquor, which put again in the matraD, wiih tvventy grains <[ ambergris, and fix of muik. Stop well the veflei, and fet it in a cool place for five t>r fjx days more ; then mix LotU liquors to- gether, and filter them. 2. When you want to m^ke lypocrai, diiTol-e half a pound of line lump fugar, in a quart of white Lijhon^ or r.d ciart, and let fall Hf cen or lixtcci drops uf tne above e/lVnee in it, iljen Qiake all well fo^ethcr, and you w;ll have a rnoU admirable liquor. To render it ftiH more agreciible, y u may fuain it through a fl-innel bag, at the boicom of Vvhi<:h you fnall have put forne pounded almonds. L!I. 7''o ;;i<:.^5^vt-; LIU. Burnt ivin£. Put a qurrt of good Burgundy \n an open pan,* with one pound of fugar, two leaves of mae , a little hog pepper, a dozen of cloves, ^wo or three tops oi rofenuKy tranche: J SECRETS IN ARTS AND TRADES, 2^J branches, and two bay-leaves. Place that in the middle or' a wheel-nre of blalting charcoal. When the wine be- gins to be hot, fet the fire to it with a bi-t of paper, and thus let it kindle and blaze till it goes out of itfelf. This wine is drank quite hot, and it is an admirable drink^ efpecially when the ureather is very cold. LIV. 7*0 imhaie mufcat *wine. In a caflc of new white wine (that is to fay, before it has worked) introduce, by the bung-hole, five or fix tops of alder flowers dried up. Let thefe flowers hang by a ilring, and eight or ten days after take them out again* You will obtain a wine which will not differ trom mufcat, LV. Eau-claiiette fimpU* Infufe for twemy-four hours three ounces of cinnamot* bruifed in three pints of brandy. Strain it afterwards throigh a clean cloih, and add two o mce- of good lump fugar, with a pint of rofe water. Stop well the boltlej» and keep it for ufe. LVI. A violet -water, Infufe fome violets in cold br mdy. When thefe have loft their colour, tai^e them oat, ana put in ntw ones. Repeat this lill you: aie fatisfird with your tincture. When you take the violets our, you mult preis them gently ; then fwecten that brandy according to difcretion ; and, if youchojfe, you may aJd again a little orange- fiowers for the fake of tiiC udour. LVir. To make a clear and luhite hypocras» To every one pint of claret, add eight ounces of fugar, and nine, if it be white wine; half a lemon, four cloves, a little cinnamon, which fhould be double the quantity of cloves; three grains of -pepper ; four of coriander; a little bit of ginger, and eight almonds cut in bits. — Let the whole be bruiied and put into afar, with the wine poured 2^8 SECRETS IN ARTS ANJ TRADES. poured over it; ft'r, infufe one hour, and (train through the Hannel bag. LVIII. For the nxihite hypocras. To make the ^\\\ithypQcrasy three pints of white wine; one pound and a half of fugarj one ounce of cinnamon; twenty three kaves of mace; two grains of whole pep- per; with t^'o lemons cut in iliccs. Then, when you flrain the liquor through the fianael bag, fix a grainof^ xnuik in the packed end of it*. LIX. 7<7 »»ai^ /^^ /r«^ Eau-de-Noiau. Pound one pound of apricot kernels, without reducing: theni into oil. Then bruife another pound of cherry^ fiones, wood and kemeU all together. Put all in a pitcher of nve o. fix gallons, in which pat only three ind a halF^. or four gall >ns of.ihe beft brandy, and two of water; ft e.pounds of fugar; to everyone quatt of li. ^uor add two gt^ains of white pepper, and eight drachms of cinnamon, bo:h bwiifed* Let all infufe forty-eight- hours, and then ilrain the liquor through, the fiaaneli bag, LX. Tfi make Eau-dc-Fenouitlette, fuchcs coma from thi the JJIe of Kfiiz. Take oie pound of Florence fennel, the greened and the ncwefl you can find. Pu-t it in an alembick, with one ounce cf g od liquorice root, three quarts of brandy, and two of white wine. Dillil by the fand bath, two quarts of good eiTencei which you muft take away as foon as the white fumes begjn to rife, becaufe they would undoubtedly hurt the liquor by whitening it, 2o, To ^w^ry one quart of this cffence, perfedly clear and tranfparent,. add fx of genuine brandy, and one of fpifit of v.'ine, with one of boiled water that has been cooled again, in whch lail, juft before mixing it with the other liquc.ji, you mull introduce one quart alio of clarified fiigar, or fir up. 3. Make this mixtufc in alarge and wide glaz.^d pah; '. " and. SECRETS IN ARTS AND TRADES. 25^ and, when the dofes are thus introduced together, tafte the liquor, that you may judge whether or not all are right, and be in time to add either fome more eflence of fenne], or firup of fugar, or brandy, &c. — If it tafte bitter or rarhcr tart, yoa may correal that defed by the. addition of a lictle more cold water which had boiled. 4. After this, bruife half a pound of fweet almonds^ which put in another pan, with five or fix quarts of crude water, and boil well with it, then ftrain through a flannel bag, in order to feafon it as it were, by preparing and greafing it. When, therefore, the bag begins to run clear, and all which was in it is almoft gone, To that it only drops, change the p"an under it, put another clean one, and pour your preparation, fuch as mentioned in the abov^e n. 3. in the bag, over the ground of almonds which was left in,— -Should this procefs feem too trou- blefome to you, you may at once mix the half pound of bruifed almonds in your liquor, and then throw it in the flannel bag, draining, and re draining it over and over again in that fame bag, till at lall it runs clear; to affift it even in which, yoa may add half a*pint of pure and genuine cow milk. But in obfcrving the firfl pre- fcription, there refult lefs lye at the bottom of the veflel ia which you keep it for ufe. <;. When you run it for the lafl time, which cannot be before it runs quite clear, obferve to put a funnel on the mouth of the pitcher or bottle which receives it, and over it a crape, in order to retain the fpirits which might eva- porate. 6. You may amber afterwards the liquor, with a little powder of mufk and amber, prepared as mentioned in Art. xxxvi. of this chapter. This liquor is of a fupcrior delicacy. LXI. To make an hypocras ijuith nuaUr. Take half a pint of white wine, and fix times as much water which has b liled ; add the juice of two lemons^ and five or fix quarters ; the juice of a Seville orange, twenty-four grains of cinnamon ; two or three cloves ; one leaf of mace; one pugil or two of bruifed coriander; foui^ grains of whole pepper bruifed; one quarter of a pound' 2fo SECR£TS IN ARTS AND TRADTr. of golden pippins cut in flices ; half a pound of fugarr ha!f a Portugal orange, with a few zelts, and a quarter of a pint of milk. Mix all well; and two hours after the infufion, flrain it through a flannel bag, and perfume it with a litLle prep:ired powder of muik and amber. Some, howevei , wiio do not like amber, content then;- fclves with incfeafing only the dofe of cinnamon. LXIT. Various hquors made ivith hypocrai, Yotrcar) make hypocras with either of tbe foil )wing Hquors; •i'/;?:. Spanilh w inj ; Mufcai, Rhine, wine, Her- mitage, Champaign, &c. adding to any of thefe winef the lame proportion of ingrcdicnis as above c efcribed r ard clarifying well afterwards by mean:* of filtration. LXlir. A rojfolis, Turin fajhian. In three quarters of a pint of orange-flower water put to itifufe a little ft r.ix, a little mulk, a lit le .miber, Twenty-f -or hours after ihefe Ji.redients have been put togtt er, Jet them a boiliag fo; bait a quarter of an o ir on. the fire, then ftrain it tlirougn a cloth. Add next a piiit of genu ne Fiench h indy. Siculd any tartnefs be prevailing, add fome honey vv fjgar, ace 'ra«ng to dif- cretion. But if youchocfe to have it i ronger, th^n yoii Hi-y add fpirii ot wine, til the tafte is come t«j the de- gree of flrcngtli you would have \i» L X 1 V. An admra hie oil of ft/gar. Rlnfe a matrafs with vinegar, then put in it fome dry powder i'ugar, or lump fug.ir pulverifcd. Keep that matrafs on hot afhes, turning and whirling it rouud and fiat ways, by means of the neck of the n^airafs w.iich you hold in your hands with a cloth, and flop it not. The tfFedl is fuch, the heat occariv)ns the vapours to rife about the matrafs, wmcn by turning dnd whirling it as above- mentioned, makes the fugir which is in it re-foak and imbibe them again. This operation diiTolves the fngar^ and reduces it into a fort of oil. jLXV. Anca^r "SECRETS IN AKTS AND TRADES. iSx XXV. Aninher oil offugar^ iMilhout the ajjljlance of fire. Take a lemon, which hollow and carve out inwardlr, taking out all the pilp as fkilfully as poiTible. Tiieii fiii It up with fugar-candy in powder, and fufpend it in a very damp cellar, with a bafbn under it. There will drop an exceeding good oil, which is endowei with the moft admirable qualities for confuniptive pec^ple, or them who are afFedled with a difficulty of breathing. Note. A little of that oil in liquors gives to any one of them, to which it is added, a very fine flavour. LXVI. An admirable ejjevce of red fugar, 1. Pulverife five pounds of the beft double refined, -or royal fugar ; which when done, put along with eight ounces of brandy in a large matrafs, ove- a fand batk. Diftil fomc part of this firft, on a flow fire, to avoid burning tfce fug?.r. Re put the diftifled liquor over the fugar again in the matrafs. Continue to diftil and pour the liquor again in the matrafs over the fugar, till the fugar becomes red, which will happen at the feventh or eighth iteration of diftillation. 2. Now diftil o'lt all the brandy, and on the remain- ing fugar pour common water, which diftil alfo, then add feme mo-.e, continuing fo to do, till you have drawn out all the tinfturc of the red i^gar. 3. Take next all thefe red waters, and run them through the filtering p^per, then diftil the phlegm on a gantle fire to ficcity (ordrynefr). Puc agiin this d'ftilled phlegm on the refidue. Which place all together in a .co'd cellar. You will find fome red chryftajs, which p'ck up, and wlien dry, pulverife; then pour brandy over to diflblve. Tiiis idniirable quiriteflenre of fugar has the virttie of preferving the radical moiRnefs of the infide, and our health. LXVir. Another oil of fugar, excejjlvely good. Cut off the end of a large lemon, of which fqtieeze oat the juice; then fill it with fine fugar, and apply to it again the cut-off piece. Put it in a clean glazjd ] i^jkin, 2^2 SECRETS IX ARTS AND TRADES, pipkin, which place to boil one quarter of an hour; put it in a bottle ; it will never congeal, and that oil is good for the ftomach, colds, catarrhs, &c. The odour and tafle are both exccffivcly agreeable. Thedofc is one table fpoonftil at a time. LXVIII, Hoiv to extras the ejfential oil from any Jls the wat. rone pound of fweet almonds^ which mix a:.d dilute well. Then take cff the knot cf barley, which pound like the aimondi ai.d mix like them in the water. Strain all to- gether tlno'igh a piece of Laen ; then poiaad the grounds well, SECRET* IK ARTS AND TRABES. c6f we^i, and pour all the water over it again, which fiir and flrain ag in. This wat^r will look very thick. Putone pound ot lump (ugar in powder to that liquor, and boil into a fyrup. You will knosv that the Tyrup is done to its right degree if, letting one drop fall on the back of your hand, it remain in the form of a pearl. Then take it off from the fire, and when cold, give it what flavour yoix chufe, whether amber, mufk or other odour. Such is the fyrup of orgeu, which bottle and keep for ufe» 2. To make the draught which, in coffee houfes or other phces of refrelhment, is called orgeat^ put at the bottom of a decanter, one ounce of that fyrup, and pour common wa'er over it, then fhake the decanter well to mix the water and fyrup together. It is fit for drinking, directly. LXXXIII. To make an imitation of coffee, 1. Take any quantity of horfe beans, which put into a pan to roaft over the fire till they begin to blacken. Then take a litt'e honey wi h the point of a knife and put it among the beans, turning them well with it, till foaked in ihe beans, repeating the fime p-ocefs till they are of a deep brown chcfnnt colojr. Now take them from th*i fire, and while fey are quite burning hot, put for every lirge handful of beans, half an ounce q>{ co/tci ?nundatay with which imbibe ihem well by ftirring and fhakJng in the p^n as much as you can, and they are done. 2. Thefe griiid in the niili and make cotfee of, it will have the fame tafte and flavour as the true Moca-coffee, fo as not to be diilinguilhed from it by the greateft con- noifieurs. Nott, This coffee may be drank either thick or clear, with fugar as ufual. LXXXIV, Another ivaj. Take a quart of rye, which clean and roait as the beam in a pan till of a fine brown, then grir.d it. To ufe it, mix It half and half wit-a the true coffee, and make it as ufual, by putting it in boiling water and letting it boil five minutes. N 2 Xiif. 268 tE<:RETS IN ARTS AND TRADES, "Note. This coffee is much uftd among the people of ■quality, who, prefer it to ftrengthen theftomachjeffecially when taken before going to bed. LXXXV. Dire^iom for preparing the true coffee. 1. True coffee muft be roailed in an iron pan, or in a glazed earthen pan, over a clear charcoal fire withouc flames. Turn it with a (lick while ii is on the fire, to make each grain roaft more regularly and equally. It is well roalled when it is all of a dark b; own. 2. There is a much better method of roafting it, by means of a ctrtain iron drum m ide in ihe form of a ladies muff-box, wih a handle at one er.d, an iron peg at the other, and a latch-door in the middle. By this door you introduce the coffee, which you fallen in by means of the latch. Then propping it on thie t p of a chafingdifh made on purpofe, in which there is a charcoal fire, yoii roall the coffee by turning the drum over it with the above-men- tioned handle ; and thus the coffee roalb in the rnoH: re- gular manner. 3. When thecofftie is roafled, grind it, keep it clofely confined in Uaden boxes, with a fcrewing iio. However, it is ilill much preferable to grind no more at a time than v/hat one wants to ufe at once. 4. The liquor is made by putting one ounce of that powder to three quarters of a pint of ooilin.; w aer to make three full difhes. /^ind, after an infufion of tt n minutes, during v.h:ch it is kept boilir.g, the coffee is fit fordrirk- iiig. LXXXVI. A receipt for making chccolate, I, Diffolveina copper pan feme pulverifed royal Itimp fugar, with a liule orarge water. When the fugar is turned into a fyrup throw jn ihe cocca, the vanilloe, the cinnamon. Mexican-pepper, and c ove% all, and every one of which, ought to have been firft reduced into an impalpable powder. Stir all ".ell while ic boils ; and when you judge it to be fjfficienily done, pour the palle on a very fmo thard polifned table, ihat you may roll ir, and give it whatever form and Jliape you like, 2. To rECRETS IN ARTS AND TRADES. 269 2. To prepare it wi;h either milk or water, in whlcbv when boiling hot, you firft difTolve it, then, with a box- mill, with a 1 .ng handle, you mill it to froth in the pot in which it is a making, and pour it atterwards in cupr to drink. C H A P. XIV. Secrets relative to the Confectionary Business. I. Preferred nuts, I' f^ ATHER the nuts, before the woody fliell begins \JJ. to harden under the green rind. Cut open and throw off that green rind ; and throw immediately the nut into a pail of cold water, to prevent its blackening. Boil them four or five minutes, and tKrow the firll wnter away becaufe it is bicter. Put frefli water, which boil again, and throw away as thi firft, and repeat this opera- tion a third and fourth time, if required, to take off all the bitternefs of the nuis. 2. After they have boiled In their laft waler, take them out, and throw them into cold water, for fear they fh'ould turn black ft. 11. From this wat r change them again into another, in which put them one by one, as you take them from the firrt, and prefling them betA'een your fingers to puge them from all the bitter waier they might rtill con ain. 3. Now mjke a fyrup as ufual, in which boil feme lemon peels fjr the fake of fragrancy only, taking them N 3 all 27* SECRETS IN ARTS AND TK.ABES. all out after a few minutes of their being in, then put tlie nuts in their ft^ad, v\ hich leave to boil in the {yi up as long as j?ou think proper. II. Orange f.o<'^ver- pa Jls, f. Boil in four quarts of water one pound of the bare leaves of orange flowers well picked. When thefe are deadened and fofiened by this boiling, take them out with a fkimmer, and fet them to drain. Then pound them in a mortar with the juice fquetzed out of two le- mons, more or lefs, according to your tafte. J. In the jaicc, which c 'mes from thefe flowers by pounding, diflblve one pound df fugar, and put the paile in. Stir it a Hrtle, then let it cool, and fhape it after- wards to your liking. III. Fajie of jeJfa7niK2, Have one quarter of a pound of jeflamine flowers, pick them. Boil them in water till (bfcened, and ihey have given their odour to it. Then take the flowers out, which drain, and pound in a marble mortar. Put fugar in the water, and boil it to a fyrupj put the pade and fpirit in while it boils, for two or three minutes. Now take it cut> and Ihape it as you would like to have it. IV. Apricot pajie. Boil one pound and a half of fugar into a fyrup. Put in three pounds of apricots, deterged of their (kin, and pounded in a marble mortar, &c. Then proceed as above for the reft, obferving only to chufe the ripeft apri- cots you can find. V. Currant pajie. 1. Weigh ten pounds of currants, which put into a pan with one of clarified fugar. Skim them while on the fire, and after they (hall have boiled a while, drain them on a fieve, then llrain them. 2. N9»^ SECRETS IV AF.TS AND TRADES. 27! 2. Now put this liquor again in the pan and boil it, adding more fugar in powder, till confumed and wailed to the confiftence of a paite. Then form the palle in the fhape you like. VI. A v&r]m-pajie, Chufe '-verjus half ripe : cure it from all Hones, and pat ii in a pan on the fire with a pint of water to every three pounds of fruit. After five minutes boiling take it out 3nd drain in. Squeeze it through a fieve, then wafts it to thicknefs for a pafte. Now boil as many pounds of pulverifed lump fugar to a fyrup, as there are of fruit. When done, abate ihe fire, and add the fruit pafte to the fyrup, continuing to concoft all together on a mild fire. Then give the pafte, as foon as it is come to a proper con- filtence, what Ihape you like. "V J r. Ho^^ to make fyrups tuhh all forts ofjloiveys, ixhkh fiali be fojfjejfed of all their tafie^ flavour and fragrayicy. Heat in a pan about half a pint oi water, then put in it fugar in the proportion to the quantity of flowers you may have ; boil, ikim and thicken it to a proper confiftence. When done put your flowers in a glazed vcilei, and cover it over with a linen, thro' which pou.'- ing the fyrup, you Itrain this upon the flowers, Thefe being thereby quite deadened, put all together again in the fame piece of linen, and ftrain it again in another veflel, fqueezing well the flowers. Then bottle this fyrup, and keep it for ufe well ftopped. — Whenever you want to give the flavour of thofe flowers to any liquor, fweeten it with this fyrup. — To every four ounces of flowers, the quantity of fugar requihte to make that iyrup is generally one pound and a half. — Obfcrve that all flowers maft be well picked of all their cups, ftaminas, l^c» and nothing, but iheir leaves made ufe of. VIII, Rafpberry fyrup, Mafh the rafpberries, and dilute them with a moderate N 4 addition fj^ SECRETS IN ARTS AND TRADES. addition of water, then llrain them to divide the thick from the clear part. To every quart of this clear liquor put one p^und of lump fugar pulvcrifed, boil all together on ihe iire in the picferving pan. Skim and clarify care- " fully the fugar, vvuh the white of an Qne, and then pufh to make it come c ut at the tail. When you have thus pie^ ared four pounds of them, (weighed after fton'ng) have a large wide pan of boiling water ou the fire, in which throw them in order to blanch them, taking great £a e that they Ihould not fpot in the water. When blanched, take them out wi:h a fKimmer, and fct them a draining on a fieve. Then boil and clarify four poup.ds of fugar into a fyrup. When d ne, take it out, anJ put in your apricots foftly, fet them • again on the fire, and give them two or three bubbles ; tske the pan from the fire and let them ccol. By this means they throw off their fuperfloous inoiflnefs and take the fugar. When cold, lake them from the fugar with a fkimmer, and fet them a draining, while you put the fyrup on the fire to br.l. When drained, put them apa-n into the boiling fyrup, and give them five or fix bubbles more, after vvhici let them reii tiil the next day, put them 'again on the fire, ana finilh ihein. They will be w'^st is called Liquid, and yoa may pot them in that Hate. XXII. Hcvj to make a dry prefer 've of them. Proceed as abcve-direfted, till the time they a^e fit for being potted in liquid, inllead of which take them again out of the fyrup, and (et them a draix.ing, then range them rn Hates at regular diibnccp, fo that they rray uot touch one another. When inus prepared, ponder oa them, through a hlk fieve, f)me of the finell loaf fugar pulverifed, and put them in the ftove to dry. When dry on SECRETS IN ARTS AND TRADES. 277 on that fide, take them out from the flates, and turning them the other fide upwards ona fieve, or fome fores of fmall light willow grates made <'n purpofe; powder them aga II with fugar as before, and wherj equally dried and cooled, you may put them in boxes with while brown paper. Note. All forts of plums adiri^ < f the f.me mode of operation, to make them into diy or liq-Jid prelerves. XXIII. To preferve green apricots. 1. Gather apricots when green and very frefli. Then pound jome fait in a mortar, and make it as fine as polhble, and putting a handful of this fal: in a napkin, with as many apr:cots as you think you can well manage, f Id the napkinjengthw ays, bri' ging the long fides of it over the apricots, and taking the ends of it gathered one it) each hand, fhake and roll them ba:kvvards and for- wirds with the fait in the n.ipki.i, adding one fpoonful or two of vinegar, which pour over them, when thus agitated. This procefs is with intention of ci:ri;>g them of their down, and when that is obtained, throw th.m in cold witer to wafh them well, and Cv.n;i lu;; io to do with the reft. 2. After having thus well wafhed then in that firfl water, put them into new cold water, t-) wafh them again, after which, put them a dtaining on a fieve. Then boil feme water, and throw them in, wherein they are to be kept boiling till they t)cco;v,e fofc, and which lake c^re to try now and then, by taking one or two with the fkimmer, and thrufting in a fine I'kewer ; if this get an eafy admittance in the apricot-, they are fufhc catly done. Now take the pan from the fire without delay, and with the fkimmer take the apricots from th At boiling water into fome cold. 3. When your apricots are in this fituntion, make a firup with as many poundsof fugar as you iiave got fuit, and having put in your apricots, let them boil very gently. They will immediately turn of a very fine ?>reen. You muil not prefs on the finifhing of them ; on the contrary, t-ke them off the tire, and give them a couple 378 SECRETS 3N ART* AND TRADES, of hours rfcft, during which they throw off their moiftnefs, and take the fiigar. Afier they have thus relied a while, fet them again on the fire, and finifh thein as fail as you can, that they may prefcrve their greennefs. XXIV. To make the Cotignac liquid. Pare the quinces, and cut them fmall, after having taken away the cores and kernels. Put a gallon of water a boiling, then put them in, and let them boil there, till reduced almoit to a pulp. Strain all tiirough a cloth, and fqueeze it well into a buwl. When done, fet it on the fire in the preferving pan, with four pounds of fugar, and boil it gently, till taking fome with the flcimmer, and letting it fall on a plare, it IhalJ rife up like a jelly. Then pufli on the fire, and in five minutes afterwards the Cotignac is done. Note. If yo.i put the peel ?nd kernels into a knot, and boil them in that manner in the water, the j -m will fooner be red. XXV. Another ivay. Pare four p^nnds of quinces, which cot into bits, and put in the preferving pan, with a fufiicient quantity of water to fofien them by boiling gently. Then add f ;ur pounds of lump fugar, and con inue boiling the whole till it is half done. When this is the cafe, drain all through a cuUendar, and put it again in the fame pan over the fire to boil it to perfeAion, whic'.n you know, when by ftirring the jim bard, y >u may fe? the bottom of ti e pan quit's plain, and entirely uncovered. Then it is time to take tne pan frofn the fire, to let it cool and pot the marmalade. XXVI. H01V to make the carameh Boil fome fugar till it be almofl in powder ; then for every half pound of fugar, throw in one ou.nteof ("yrup of capillaire, and immediately throw tiie whole into cold water. ^ xxvii. r& SECRETS IN ARTS x\KD TRADE3» 279 XXVII. To make RaiHnet. Take black grapes, the bed avl the ripeft. Pick the grains from the ftalks, throw away thei;; and fqueeze the others between your hands, and put both the hudds and the juice in the preferving pan, to boil on a clear fmart fire. Negleft not 10 flir well this liquor, all the while it is a-boiling, with a wooden (p. tula, for fear it Ihould burn at bottom. When you perceive it may have wafted a third, ftrain it through a f^iear-cloth, to exprefs the juice out of the hudds. Put your jnice again into the pan to boil, and feim ir, (I'rring as before with the fpatula, efpecially towards the end when it begins to thicken. To know when it is done, put fome on a plate, and it, by cooling, it becomes folid, it is fiifficiently done. Then is the tioe to take it cfFfrom the fire, an4 let it cool, afier which you put it into ftone jars. XXVIII. To p refer 've quinces in red, ^ 1. Chufe the moil even quinces Dotflony. Cut them into four or eight quarters as you like belj, then pear and core them. If you meet with any ftones in ti.e quar- terS;, cut them oiFtoo. As you prepare ihcm ihas, throw ihem into cold watrr. Sa e the pet Is and cores ; and mixing among them, when ali your fruits are prepared, fuch of them as are fmall, crooked, and otherwife ill formed, and unfit ;o go along \yith the others, boil all in a fuffic ent quantity of water to make a firing decoftion, which paG when done, and (Iraio through a ftrong cloth into a pan. 2. In this decodion, put other quarters, and.boil them in the preferving pan. When lufiiciemly done, put as many pounds of fugar ls you l.ai fruit. Boil this gently, and ii( a fhort time the quinces will become moft beauti- fully red. When you fee they are com to perfe(^ion, take them off the fire, and pot them j but do not cover ihera for a day or two after. XXIX. r# 2?0 SECRETS IN ARTS AND TRADES. XXIX. To do the fame in 'white » 1. You muft not make the decodion of the parings. When the fruit \% pared as beforementioned, you muft throw it into boiling water, and there let it continue to boil on the fire, till fufficently d.-ne; then take it out with tiie fkimmer, and pat it a draining on tJie-iieve. 2. While they are thus 2-d raining, nralie a fy rup ; and whea this is fkimmed and clarified properly, put your fruit in it boiling. Ten minutes after, or thereabouts, t ke ihe pan from the fire, and let all reft a while, then fqueeze on it the juice of a lemon to whiten the quinces; and fetting ihem again on the £re, fini(h them quickly. XXX. To pre/erve lOuHelet, mufcadine, and other^ears. 1. Chufe rovJfAet pears, v^hich (hould be newfer too r"pe ncr too green ; which pare very nearly, ^nd b )il in warertill proj:erly done. Before boiling them, obferve to lirike them to the heart from the head, witii the point t)faknife. When properly done in the boiling water, take them out with a feimmer, and throw them into frefli water. 2. Ma!:e next a fyrup, with a^ ma.iy pourios of fugar as you have pears, in v\ hich put '. heie, and boil them five or iix minutes at fir ft, then take them from the fire, and let them reft a whih to thro .v out their fuperfluous rnoift- nefs, and take the fugar. When that is rone, fet ihem again on the fire, to complete thern quickly. Note, By doi-g as above, you, will f;ave a liquid pre- fcrv'e of pears ; if you want to ha\'e them dry, follow the diredions giveii in A: t. xxii. with retnedt to i^pricocs. . XXXI. A prefers e of green almonds, I. Prepare a lye of perl afhes, in which wafh your almond? to rub their down oiF. Waih them next )n ano- ther water, then into boiling water, in which they arc to . boil till foftened, but r,ot to open, which try now and then, by thruiiing a fine fkewer in fome of rhem. When done enough, fkim them out from th's wattr, and throw them into cold, then fet them a draining in a iieve. z. Now SECRETS IN ARTS AND TRADES. 2Sl 2. Now make a fyi up, ar.d throw >our almonds ia while boi:ink- They will immediately recover iheir gr en; then Hni(h them as expcdiiicufly as you can for fear they Ihould lurn black.— If you vvai t to keep ihera, you muli pat pound for pound of fruit a'.,d fagar. XXXII. To make the fame into a compete. After having foftened ihem by boiiing in water, put no m re than five or fix ounces of fugar to e\ ery pound of fruit. Then boil the fyrup into a pretcy flrong confiftence, becaufeit liquifies fufiiciently afterwards by the moiftnefs which the fruit retains. XXXlir. To make dry po> table cherries. Prepare four pounds of fine Kent^Jh cherries, by deprit^- ing them both of their Itones and tails. Then have one pound of fugar, which put a-diffjl\ ing on the fire in a pint of water. When this begins to boil, throw your cherries quickly in, and make them boil thu" in the fugar till the lyrup begins to thicken. When they are fufiicient- ly done, take them from the fire, and let it cool, afier which put them a draining in a fieve ; then range them en flaies^ and powder through a fieve fome fug^ir all over them, and place them in the Hove, or for want of this conveniency, in a baker's oven, after the bread has been taken out. When dry on one fide turn them on the other, and powder them over with fugar as you did before ; dry them la the fame manner, and box them when cold, to keep for ufe. Note. Plums may be done in the fame manner. This fort of preferve is very agreeable, and may be carried any where. XXXIV. The prefernje of orange flotverSy njjhether in loofe haueSi buds, or bunches. Have four or five pounds of orange- flowers ; and that you may lofe nothing, but m.ke ihe b-tt you can of ihem, put them in alembic with two gallons of water. Lute Weil the veflVls, and dillil about two quarts of good water. 282 SECRETS IN ARTS AND TRADES. water. Stop then the diilillation, lee the ve(^d cro] ; and unluting them, pu: the orange-iiowers a-dra"n^ng oa a fieve. When done, throw ihem after .vards in cold water, rqueezirgover theni the ju'Ce of a I'mall lemon to whiten them. Now take them out again from this water, and pat them In a v€iy light and thin fyfup, lukewaim, fort.^.em to take the fugar. When quite cold fkim the flowers out if this fyrun, and i'et thenn a-drainirg in a fieve placed over it. After they are wed drained, boil th.n fyrup fj-r five or fix minutes, then let It ccol again, tiil only lukewarm, and then put your flowers a foaking again for twenty four hours in it. On the next day fkim them off again, ard repeat the fame operation over again exaflly as you did the day before. At laft flcim them out orce more from the fugar, and put them a-draining for the laft time, i.fter which fcatter them on tin Iheets, flates, or fmall boards, and having powdered them over with fugar, put rhern a dr>iig in an oven; when dry on this fide, turn them on the other, and repeat the fame again, tilJ all is done, ar^d fit to put in boxes. XXXV". A marmalade of orange jloiuers* 1. Take one p und of them, which wafli and dry in a clotli, and haviTig put them in a mortal-, give them a few ftrokes of the peftle only to bruife them a little, not to maih them quite, and to whiten them, fqueeze the juice of a lemon over them. 2. Now clarify three pounds of royal fugar ; and when come to a proper fyrup, throw in the orange flowers, which boil five or flx minutes, and let cool. When cold, (lir all well with a fpatu'a, in order to mix equally the flowers along with the fyrup, then put the jam into pots ; and having left them twenty-four hours uncovered, paper them over as ufual. XXXVl. 'To ?nake an apricot j or peach jam, I, Chufe the ripeft apricots, which clean of all hard knobs, fpo:s and rotted parts. Cut them in fmall bits in a prcferving pan, which have pre vioully weighed. If yoa. SECRETS IN ARTS A N J TRADES. 2?$ ycu hxve put four po ir.ds of apricots in it, reduce them by boiling over a gentle fire to two pounds only, which you mull £nd out by wagiiing pan and fruit together, now and ihen til! you find your jight weight. When this is the cafe, put among your apricots thus reduced to one "half, two pounds of lump fugar puiverifed, and mix all we'] for the fpace of five minutes over the fire, then take all oiF, let it cool, and pot. 2. This compofition you may, if ,you wi 1, put into parte on flates, or in t:n mi-ulds. There is not more exquifite eating. You may alfo, with tv/o or three roafted, or baked apples, mix a couple of fpoonfuls of this mar- malade, and make exceflive nice tans with ic, or again, with pears baked under alhes. XXX VII. Jn apricot jam t after the French ivaj, I. Chufe fuch ripe apricots as are fit to eat. Peel their Ikin off very neatly, and give them a bubble or two ia bo:ling v/ater, fo as not to hive them difTolve in the water, and put them a-draining. When done, malli them through a fieve, and let them reft a time to evaporate their fuperfluous moi/lnefs, 3» While this is doing, make a fyrup with as many pounds of fugar as you have fruit, and take it off the fire; when the fyrup is cooled, put your fruit in, which ftir vv^iU with the fpatula, then put all again on the fire foe ten minutes, in order to make the fruit take well the fugar. When the jam is well done, fine and tranfparcnt, pot it. XXX VIH. To make rafpherry, currant, and cherry jam* All thefe fruits mufl be fqiieezed through a fieve, then clarify the fugar, and throw in the juice, bring to per- fection afterwards as direfted in the laft receipt. XXXIX. 'To make a good currant jelly * Have four pounds of currants after picking. Then diffolve in water four pounds of loaf fug>r, which make into a pretty ilrong fyrup. Now put the currants in, and boil 2^4 S2CRJ?TS IN ARTS AND TRADES. boil fo as to have them covered with the bubbles. Six minutes after iuch boilirg, take the pan ofT from the fire, and poor the contents in a fieve to ilrain off all the liquid. Put this liquor again in the pan and boil it, till taking a dr< p with the IkimiTier, and pouring it on a plate, it congeals as it cool<. Then it is fie to pot. They vv'ho wa t to fpare the fugar, and have a great deal of j Jly at a fmaller expence, may employ four pounds only of Jugar to fix of currants, afier picking, and proceed rtt, above. They muil however obferve to do the jelly rather more than -n the preceding cafe, when the fruit and the fugar are pound for pound, XL. To make a verjus jelly. Take ripa verjus^ which pick from its ftalk. Put it la a pan with a co-jpie of glaffes of water. Let it boil for two Or three minutes, and when deadened, throw it in, the fieve to drain. Then put the juice on the fi"e with the fugur, and boil it into a jelly, to pot it afterwards. XLL To make an apple jelly, 1. Cut in fmall bits a dozen oFgold rennets, and put them in the preierving pan, wuh three quarts of water, uhich boil to thercdudlion of one half. Throw all in a cloth to ftrain it through, and draw all the juice from the apples. Then, to this, put four pounds of fugar, which boil to a jelly. 2. To give a pointe to that jelly, you may add the juice of one lemon, and even the rafping of one half of its rind. XLIL To make the conftr've of orange Jloiuers. Take one quarter of a pound of orange flower-leaves well picked, which ciiop as fmall as you can, and wet over by fqueezing the ju'Ce of a lemon. In the mean while clarify, an ; make into a llrcng fvrup, two pounds of fugar, then take it off the fire, and let it rell a while. Some time after, itir it all round, and in the middle, with SECRETS IN ARTS AND TRADES. 285 with a fpoon ; and having thrown in your orange flower, prepared as before directed, mix all well with the f-^me fpoon, and put part of this compofition into paper moulds, or cafes, and form the reft into drops, or lozenges, on fheets of paper. XL II I. A confewe of 'violets. Pound in a mortar one quarter of a pound of violets well cleanfed and picked, which while you are a-p^^und- ing, you muft wet with a quarter of a pint of boiling water. When it is thus wetted and pounded, ihain ic through a flannel cloth ; then having meked and clarified two pounds of fugar into a (trong fyrup, take it off the fire, let it reft, and pour in afterwards what you have ex- prefled from ihe pounded viob ts, ftrringall well together with the fp ion, and proceeding in every other refped for the reft as direded in the preceding article. XLIV. A conferee it. You may thus ice all forts of fruits fufceptible cf icing. XL VII. To make ice mar oom. Slit the bottom fKi.n of chefnuts, and loofcn it without peeling them yer, then thnnv them into boiling water. When you think they have boiled fufficiently, take a itv: of th:ni and try whether or not a pin gets eafily into them by the flit you have made. If i: do, take the maj-oons from the iire, tlien p.^cl them one after another as expedi- tioufly as you can while (till burning hot, and put them in a dry fieve. In the mean while, boil fome new water, and when all are peeled, put them into it, to make them throw all their reddifh liquor ■ without putting them any more over the fire, but o.Iy into the boiling water which you juft took out ; when they have well cleanfed themfelves in this water, take them cfFwith a fiiimmer and put them in a light thin Arup, in which boil them gently for ten minutes, then take them off the iire, let them reft ^q that they may take the fug: r, then ikim ihemout of it, and put them in a fiev« to drain. Now add fome more clarified fugar to your thn fyrup, which boi) together to a ftronger one : then put your maroons in, one by one, fet them on the fire again, and boil all till the fyrup comes to be what corfedioners call a la plume. Then take them oiF the fire, and let them xt'^. Some lime after, take a fpoon, ftirring it on one fide of the pan fo as to caufe a thick and muddy look in the {yx\x^ no farther than the width of your hand. While the fyrup looks thus, take your maroons gently on? by ohe between two forks, and fauce them well in that thick part ef the fyrup, then put them on a fieve over a diih. XLVllI, r# ^SECRETS IN ARTS AND T&ADE3. 287 XLVIII. To make th^ royal mafTepins. 1. Take ohe pound of fweet almonds, which throw in abovvl filled with boiling hoi water, to help the peeling of them. In proportion as you peel them, throw them into another bowl fil ed with cold water. Then drain them, and pound them in a nr.o tar, watering them at the fame time {o as to make them into a kind of pafte. Now pat in the preferving pin Oiie pound of fugar with a fufficieaL qna.itity of w iter to diflblve it. Boi! it to a-la-plumey and then take it from the fire to dilute your parte into it. Set the pan again on the lire, and turn your pafte over and over till it qui:s the pm freely with- out any adtiefion at all. When palling your hand Oii the palle, you fee it fmoothening without flicking to yoiir ringers, it is a proof that it is done. Nov take it from the firt, and drels it with your fpatula on fma 1 boards covered with fugar, in the form of fmaii oblong cakes of what fize you like. 2. When the pafte is all drelTed in that form, let It grow quite co!d. Then take one cake after another, and give each of them half a dozen itrokes of ihe peille in a mortar to render that palle more delicate, adding alio as you po'jnti it thus, half the wh'te of aa egg j>er pound ofpatte. You may likewife introduce in the pafte, while you pound it, a iitile orange or lemon peei preJerved. 'i'hen roll it again in the pulveriled fugar; and drcfs it again on the fame boaids as befjre, either n oblong cakes or ill round rings. When done take and iteep it in whites of eggs beaten with orange fiower-wa er , and draining it well when you like it out, roll it again in pulverifed fugar, then put it on a Iheet of paper. When e\ery one has thus been worked a'l througli ihis procefs, put the j'heet of paper thts loaded with theie maffepins, in an oven, moderately hot to give them ony a veiy iaint colouring. 3. 1 hey who want their innjfepins to taile rf the bitter almonds, may introduce one quarter of a pound of bitter a'monds among che pound of fweet ones, from the ve'cy beginning, and fo; the reft, proceed as direi^td from the time of peeling., XLIX. To 288 SECRETS ir; ARTS AND TRADRS, XLIX. To make Sa wever flexible. N' w fpread it with the rolling pin to the vhicknefs you like, and cue it in the fhape and form you pleafe, then bake and ice it as uTjal. If you will not have your meringues too hard, bake them on one fuie only, and ice them on the other with orange fl )wer-water and fugar. When you dry thesi, let it be with the lid of the ftove, and take care not to make the fire too ftrong, left it fhould blow the ice. When properly dried, the ice is as clear and tranfparent as real gial>. Isote. With the chocolate the fame procefs is to be ob- ferved as with the cinnamon. LIU. Another njoaj of icing. For the fake of them who in the time of Lent have fome fcruple to eat melfes wherein there enters any thing belonging to eggs, you may contrive the following method of icing. Take fome gum adra^ant, which put into a giafs tumbler with a little common water and orange-flower ditto. When perfe^iy diflibived, ftrain it through a cloth, and ufe it inftead of whites of eggs for pounding your pafie in the mortar as above direiSled. Then for the laft icing, ule Orange flower- water and fugar, pulverifed as above. LIV. To make gimhkttei, Suppofe you take one quarter of a pound of fl )ur, then one ounce and a half of fugar in powder, will be qui c O fufficient ago SECRETS IN ARTS AND TRADES. fufficlent with two or three yolks of eggs and one white only, then a little orange flower-water, with a very little quantity of muflc and amber prepared. Knead all toge- ther, fo as to make a ftifF dough with it ; to obtain which you difcretionally increafe the quantity of flour if necef- fary. But fliould it become fo ftiiF that you could not manage it to put in rings, then you muft put in the mortar, and f ficn it with a few ftrokes of the peftle and a little orange flower. Then fpin it in rings; which when made, throw into boiling water and give a bubble or two; and aftei wards drefs it on iheets of paper, and kake it till it is dry. LV. Tomih h\{c^um. Boil oneprund of fugar to a fyrup a la plume -, then throw in half a pound of fiour. Srir quickly all together to make a dough, after having previoi.fly taken the pan oft' from the fire, then take thi.s pafle out of the pan and drefs it on a table, ccvertd with pulverifed fngar. Knead it quickly, and poonri it rext in a mortar wirh the white of an egg, a little mufk and amber prepared, and orange flower-water. When it is t'lus kneaded and pounded pretty fl ft', make it in o fmall balls of the fize of a fmall apricot (lone, then throw them into a pan filled with boiling water. Firft they fall to the bottom : but as foon as they rife on the top, yc.u muft fkim them out of this water, and put ihem a-draining in a fieve. Then range them on a fheet of pap^ r, and place them in the oven lo bake and make them take a finf colour. Ntte. \i, when baktd, y( u find any diflicnlty in taking them out of the paper, wet a napkin and wring it, then fet the flieet of paper on it, foon after they will eafliy come off. LVI. To make lemon hzsfrgss. Take two whites of eggs, which beat with feme orange flower-water. Then add as much pulverifed fugar as ihey will ioak up, to make a pretty ftifl^ pafte. Introduce alfo the rafpings of lemon peels. AH being well incorporated, roil it all into Ima 11 balls ofthebig- nefs SECRETS IN ARTS A fi D TRADES. 2^1 ncfs of your thumb, which range on a fheet of paper and flatten afterwards a little, then put them into the oven to bake. LVir. Ho-uf to pre/er-ve orange peels all the year, but e/pe- c tally in May. Cut fome oranges in four quarters and peel them, Th-'n put the peels to fo.ik in water for abou.r ten or twelve days : then dry them between two cloths, and put them in a caldron with a fufficient quantity of honevr to half cover them. Bo.l them thus one minute; or two, flirring them incelTantly. Then take them oft* the fire, and let them reft till the next day, put them on again, and let boil ten minutes or a quarter of an hoar. For fix or feven days repeat the fame operjiion, taking great care inceflantly to (lir, turn them all the while they are on the fire. On the eighth day change the honey; and io the frefh honey boil them five minutes, then pot them with that new honey in which they boiled laft, and keep them for ufe, after having added fome cin- namon, cloves and white ginger, mixed and both reduced into fiibtile powder. }• LViri. To make a pajle njoith ivhate'vsr fruit it may he. Take whatever quantity you pleafe of any fruit, which peel and boil well in water, th,en ftrain the juice through a fieve, or a flannel. Now weigh ten pounds of that parte of fruit, and ten more of iugar pulverifed. Mix frit five pounds of fugar with ten pounds of fruit, and put it a doing on the fire , then mix four more pounds of your fugar. When done, puj with a fpoon (on iron plates previoufly powdered with fome of the fugar which was lefi) fome of that pafte. Set thefe to dry on a cha- fingdifti, in the fun, or in the open air, turning and re- tu;ningthem often, and powdering them morning and evening with fugar. When thefe little cakes are perfe^ly dry, put them in Dutch deal boxes and in white papers, that they may not touch each other. <> Note. In the fame manner you may make the conferva ofrofcs, buglofs, barrage, red currants, &c. o z Lix. n^ igZ SECRETS IN ARTS AND TRADES. LIX. The Genoa pajie. Take equal quantities of quinces and odoring apple pulp. The pulp is prepared thus : peel thefe fruits, and clear them of their kernels. Then pound them in a n;ortar with rofe water, and ftrain them throiigh a fieve. Put the pafte on the fire to dry by degrees, flirring it ail the while with a wooden fpatula. Then add as much fogar in powder as you have pulp, and go on in doing it, till it has acquired the confidence of a palte.- LX. ^inces jamy and other fruits. Boil in a fufficient quantity of water, both the flefii and the peelings of your fruits to perfedt iofmefs. Then let the decodlion clarify in the fun, when fettled, decant it, and adding to the liquor the proper quantity of fugar, boil it to a jelly. LXl. Genoa hifcuitt. Take four ounces of fugar in pov^der, one pound of f?our, a little corinder ana anifeeds in powder, v liich mix with four eggs and as much luke warm water as needs to make a doo^h of the whoe. Bake it in the oven ; and when bakd, cut it in five or fix flices, which you bake again. LXIL The qufens cakes or bifcuits. Take twelve ounces of flour, one pound of fine fugar in powder, and twelve eggs, from which take out three yolks, with coriander and p.nileeds. Beat and mix all together, till it cr.mes to a thick but running pafle. Some add yeaft to make it lighter and rife higher. Dvide this pafle into feveral paper cafes, of the width of two fingers, and twice as long, which put in an OVen 10 bake : bu- take care that it be not too warm. LXl II, Macaroons. Pound well one pound of Iweet almonds, moiflening them with rofe water. Introduce one pound of fugar, and SECRETS IN ARTS AND TRADES. 295 and beat all well in a foft palle, which put round a difli, and half bake in a lukewarm oven. When the palle is half done, cut it in fmall round peces. and ha ing rang- ed them on a ffteet of p per, finifh baking them. LXIV. Far titular method of mahng cakes, Waih and clean well a dozen of eggs, and wipe them thoroughly dry. Then break them and take their whites only, which beat in a mortar along uith ihe r fhells till thefe htte. be peffe(511y diflblved. Now add fugar and flour, though not fo much hour as fugar. When ail is well mixed, fpread the parte, which ought to be a little firm, on a fheet of paper ; and after having glazed it, bake it in a How oven. LXV. --^ cream nvhich cuts as a rice pudding. Beat in a difh two whites of eggs and one yolk, in which, while you beat, introduce by degrees one quarter of a pound of fugar in proportion as it melts, and a pnp fpoonful of rofe water. When that is compleated, poiir in the di(h, and flir, a quart of milk and cream mixed half and half, then fet it gently on warm cinders to take without boiling, not dillurbing it any m^re. In one hour's time it generally is fufficiently taken. Then colour it in pafling a if:<\ hot lliovel over it. It is to be ferved cold, af er having rafped fome fugar on it. LXVI. To make an exceeding good boiled cream. Take cream from the cow, which boil with a crnn^.b of ilale bread, rafped very fine, and a liiile frefh butter. As foon as it begins to quake, itir it continually with a fpoon ; and having diluted fome yolks of eggs, ftrciin them through a cloth. Put as much fait and fugar in your cream as you think it may require. And when it boils and begins to rife, pour the yolks of eggs in, never ceafirg to ftir it in order to prevent its rifing fo far as ro run over. As foon as you fee it begins to render ihe butter, take it out of the fire; and to ferve it, glaze it ov?r with fiJg r in powder. O 3 LXVir. To 294 SECRETS IN ARTS AKD TRAUIS. LXVJl. To tnake nx hipped cream. Take one quart of good I'weec cream, in which add one cr two fp^onfuis of or.mge flower-water, and a quar- ter of a pound of fugar puivejifed very hne. Whip it with a handful of fine white and d;y willow twigs tied together on purpole. In proporci^n as it coxdcs to a froth, take it and put in a bowl, or dilhes, to itxst it on the table. § II. Of Summer compottes, or ftewed fruits. LXVJir. The rafpberries compctte. Boil half a pound of fugar into a fyrup to a la-plume degree, in which throw one pound of rafpberries well picked, clean and whole. Take the pan ofF from the fire, and let all reft. A little while after, Ihake the paa gently in which the fruit is, and ftir it a little, then fet It again on the re to boii five minutes ; after which, take it off again and let it cool. Forget not to fkim the fruit well when in the pan. Currants admit of the very fame preparation, and by the fame procefs, LXIX. The apricot i compofte. Make a lye with pearl afhes ; and when that lye fliall have boiled five or fix minutes, put in about a quart of green apricots, which ftir in gently with the fkimmer ; then \ake them out and throw them into cold water. Clean them well one by one of all their down, and throw them, as you go on, into another cold water. Then boil fome water in a preferving pan, and put them into blanch, till you can thruft a pin into them eafily. When this is the cafe, pour them all in a fieve, and let them flrain. Then clarify a pint of fyrtip ; and when ic boils, put in the apricots and boil them gently in that fugar for ten minutes. Then take them out, ftir and fkim them ; let cool and ferve. Lxx. r# SECRETS IN ART^ AND TRADES. 395 LXX. Tc Tnake a compotte of fruit i as ab.'ve, and e^eji phans broiled. Take any quantity of either peaches, plums, or apri- cots ; broil them on all hdes over a cnaiingdifh of bright and live coals. Peel them next as fslt as you can, and put them on a filver plate witn one handful or two of fugar pulveiiled, and fufficient water only to he/p melting the lugar. Set them next on the ii;e i^nd ocii them one mi- nute or two, ihtn take ttiCm out and let coo!. When you are ready to fcrve ihtm, fqucu-ze the juice of a lemon, or orange, over them. LXXI. To make a comp- tte (j/'perdrigon pluntf. Take off the fkin of about t^*. o pounds o^ perJrigcn plums, which throw in the nivan whiie into cold water, then llrain it out and put into boiling o:ie for about two or three minutes only, after which having taken them out of this water and drained, range them in 'hree quartern of a pound of fugar boiled into a pretty ilr.)ng f;/rup. When they have boiled eight or ten minutes in it, Ikim them, let cool them and fci ve. Note* The Ut-de-qjerd-'^Xiyms are made in the fame way. Whenever a plum is not ripe enough, you may iet it do a little longer in the water in which they are boiled previ- ous to the fyrup, taking care however they fliould nat come to mafh in it. LXXII. The fame for mirabelles, purple and black dam'ifi Sainie-Catherine and other plums. Take any quantity of the abovcmeiitioned plums, we fuppofe two pounds. Pafs ihem in the boiling water with- out peeling them, efpecially the vilrabelles, then put them in a fyrup of half a pound of fugar, and iiniih them like the perdrigons, LXXIII. Compoties cfvei}us i ft grain. Take a pound or two of 'verjus in grain and the iincu you can find j ftone it carefully with the point of a tcoth- O 4 pick. 296 SF.CRETS IN ARTS AND TRADES. pick, and throw it in the mean while into cold water. When all is done, take it out with a fkimnier, and put it into boiling water. Then tske it out fro.i) the fire, and let it cool. Skim it out again and put it in a fyrup of one pound of fugar, in which boil it gently over a flow fire; and when the njerjus begins to turn green, finifh it quickly like the other compoties, but take great care not to do the fyrup too much. LXXIV. Compettes of peeled wt:'y'is» Take the fkin and the ftcnes out of two pounds of 'uerjus, and put it in a b. wl, in proportion as you do it. Then clarify one pound of fugar, which hoil into a fyrup to a-Ia-plume degree, and put in the peeled 'verjut, which boil alfo till you find it i^fficiently cone. Take care not to do it too much in fyrup for fear it fhould turn black. 2\ote. Mu/cadine gxTi^ci may be done jiifl in the fame manner. LXXV. Comp'jttes of early pears called ni\ik2k.t, Veti two pounds of thofe pears, fcrape their tails, and cut off the end of them. As you prepare them, throw tlyem into cold water. When done, take them out and drain them. Then put them in boiling water, and, when they are foftened and almoft done, take them out of that water to put them into cold again. When they have been there a while, take them out to drsin, and put them afterwards in one pound of fugar boiling, leave them till the fyrup be almoft compleated; then remove the pan from the fire, ftir and Ikim them. Add the juice of half a lemon ; then let cool and hrwc them. Prepare in the fome manner the forts of pears called Houjfelet, Martin-fee t Jargonelle, and Blanquettes. But as they are larger than the mufcat^ you may blanch them, that is to fay, boil them in water, before peeling. As for the reft, there is no fort of difference in the procefs of tiiaking ^ow/c//tf/ of them. LXXVI. The SECRETS IN ARTS AND TRADES. 297 LXXVI. The compotte of the largeft forti of pears ^ fuch as Beurre, Meffire-jean, Bergamotte, Vertelongue, Bzi- dery, Mouille-bouche, Amadotte, Doublefleur, Bon- ^ chreiien-d'hyver. Franc-real, ^r. ^c» Boil in water any quantity of the above mentioned pears, till they are done. Then peel them, core them, and throw them into cold water. Now melt a quantity of fugar proportionable to that of your pears, in which you put them and boil to a fvrup, as for the other forts of compottes. When done, take them from the fire, and fkim them well. Squeeze over the juice of half a lemon, and itvsz them either warm or cold, as you like. LXXVII. A compotte of pears a-la-braife. To do this proceed as follows. Broil your pears over a chafingdifh of bright and live coals: and when fuffi- cienily done, pkce them a moment on the naked coals, that you may peel them the more eafy and to colour them. Then peel and core them, and put them in a weak fyrup, in which boil them a little while, but not too much. LXXVJIJ. A comp'Ate of apples a-la-bouillone. Cut a few apples into halves and core them. Range them in the pan, and for the quantity of fix or eight apples, put one pint of water and a quarter of a pound cf fugar. Cover them over and fet them on the fire to boil; v/hen the liquor is almofl all walled, diefs thera on a difh and ferve them. N. B. The compottes o[ cahil apples are made in the fame way. O5 CHAP. ( ^93 ) CHAP. XV. Secrets relative to the Art of Preparing Snuff. I. HonAJ to reduce tobacco mto pcnjoder. UNCORD the tobacco, and fpfead the leaves to dry in the lun. Then pound them in a mortar, and fift trirough a coarfe fieve to get the coarfell powder out of it. ,As for lifting, obferve to do it in due proportion as you pound it, aud not to pound much at a time. You may alfo take another method, that of grinding it in one of thofe fmall mills which are made on purpofe for grind- ing tobacco. By ihefe means you may, without much trouble, make it as coarfe and as fine as you like, by fcrewing tighter orilacker the nut. 11, Hoix: to purge fr}7/ffy and prepare it for admitting of odours. Have a fmali tub pierced with a hole at bottom, which you may flop and unltcp with a cork as you want it. In this tub put a very thick and clofe weaved cloth, which turn over the rim of the tub and fix there by the outfide. Put your fnuiF in it, and pour water over it. After it has leaked thus twenty-four hours, unftop the hole of the tub and let the water drain away, wringing the cloth in which it is to help the expreffion of the water. Repeat this operation three difi^erent times to purge it the better. When this operation is performed, fet the fnuff to drying in the fun. When dry, put it again in the tub in the fame manner as before, and foak it again, not with common water, but with fome fmelling ones, fuch as for example, orange flower "^d^Xtx^can-d'anget 8cc. Twenty- four hours after let the water run oiFand drain, then fet it SECRETS IN ARTS AND TRADES, 299 it in the fun to dry as before. In the mean while Air and afpenfeit again with fmelling water. Such is the indif- penfible preparation abfoiuiely requifite to difpofe fnufF to receive the odour of flowers. If you do not care to have it fo perfedlly nice, and (hould not like to wafte fo much of ic, ycu may give it but one wafh of the common water. This moderace purgation will do pretty well, efpecially if, while it is a drying in the fun, you knead it the more often in proportion with your fragrant waters, and let it dry each time between. II f. Ho^M to perfume fnuff ivith fionjuers. The tuberofe, the jeflaminc, the orange flowers, &c. and thofe which communicate the more eafily their fragrancy to the fnufF. To produce this, have a box lined with white paper perfedliy dry, in which make a bed of fnufl" of the thicknefs of an inch, then one of flowers, another of fnufF, and another of flowers again, continuing \o to do till you have employed all your fnufF. After having let this ilratilication fubfilt for twenty-four hours, ieparace the flower.s from the fnufF by means of the iicve, and renew the fame ftratification again as before with new flowers. Continue thus to do till you find that your fnufF has acquired a fufficient fragrancy from the flo.vers : then put it in lead boxes to keep it. IV. Another njoay to do the fame, Inclofc their flowers between fheets of white paper filled with pin-holes as thick as poflible ; this bed lay between two of fnu/F; and, as for the fmall quantity which may have got in the papers through thele holes, lift it out by means of a Iheer horfe-hair fieve. The flowers mult be renewed four or five times. This method feems the lefs troublefome, and the fnuff catches the odour nearly as well, V. Another method* A preparation of fnuff may be made of an exceflive O 6 nice 300 SECRETS IN ARTS AKD TRADES. nice fragrancy with buds of rofes. The procefs is this. Rob thofe buds of their green cup and the piftillum which is in the middle, inftead of which, (kilfully introduce a clove without damaging and breaking or loofening the TofeJeaves, which are clofely wrapped up one in another. Such buds, thus prepared, put into a glafs veflel well covered over with a bladder and a leather befides, and expofe them for a month in the fun, after which term make ufe of thefe buds as before-direfted for the other flowers. VI. Snuff of miile-fleur'^. li\vt mille-Jleun i or fnuiFof one ihoufand and one flow- ers, is made by mixing together a number of various odoring flowers, managing the quaniity of each of them according to the greater or lefl*er degree of fragrancy they are empowered with, fo that none could be found co have a predominancy over ihs others. When that is executed, you proceed, as before directed, lo ihe cihernate liratiii- cation of this mixture and of the fi;ufF powder. VII. The odoring fnuff after the method praBlJed at Rome. Take the fnuiF after its being perfumed v»ith fiowers, and put it in a large bowl or other proper veflel. Pour over it fome white wine, with an addition of eflcnces of mufk and a^iber, or any other fuch like odours. Then ftir your ft^ufF and rub it all between your hinds. In this mannei- you may have fnuff of whatever odour you defire, which, to diftinguilh from each oiher, you put into feparaiie lead boxes with a particular mark. Vlir. The /n?ff with the odour cf ciuet. Take a little civet in your hand with a little fnuff; fpread that civet, more and more in bruifing with your fingers, and an addition of fnuff. After having mixed and remixed it thus in your hand with the whole quantity offnuff, put all again together in its box as before. You may do the fame with refpeCl to other odours. IX. Amber SECRETS IN ARTS ANB TRADE!, 3OI IX. Amber 'fnuff. Heat the bottom of a mortar, and pound in it twenty grains of amber, adding by degrees one pouod of fnnfFto it, which rub and mix afterward? with jour hands, to in- troduce the odour the better among it. X. The odoring /nuff, hlalthefe fajhicn. • Take a fnuff ready prepared with orange fl>wer- water (as diredled art. ii.) then perfume it with amber as we havejuft faid ; after which wiih te.i grains of civet, pound with a little fu^ar in a mortar, intr )duce again your fnuff*, by degrees, to the qumtity of -ne p -und for thefe ten grains, increafing either th:: fnafF or the odours in the iame prop or.ion to each other. X[. The true Mai thefe method of preparing fnuff . Take rufe tree and liquorice root?, which peel, and re- duce them into powder and nfc it; ihtn ^rive it w.iat (idoar you like, adding white wine, brandy, cr fpir t of wine, and mix your fnnfF well with this. Such is the true Malthefe method of preparing fnnfF. XI f. The Spanijh method of preparing perfumed fniff. 1. Pound in a fmall mortar twenty grains of muPri with a little fugT. Add by degrees as much as one pound of fnuff to it : then pound ten grains of civet, and introduce' your pound of muflced fnuff to it in a gradual manner as before, and rub all together between your hands. 2. The Seville-fnuff is the fame with only an addition of twenty grains o^'vanillaj an ingreaient which enters in the compofition of chocolate. 3. They who are fond of a milder and fweeter odour in their fnuff may increafe the quantity of fnulFforthe prefcribed dofes of odours, or diminifh the dofes of odours prefcribed for the qu.^ntity of fnufF. You muft take great care not to let odoring fnufF be uncovered in the air, but to keep it very clofe for fear it fhould lofe its fragrancy. 4. As the Spaniih fuuiFis excelfively fine and drawing towards 302 SECRETS IN ARTS AND TRADIS,^ towards areddilh hue, to imitate it in the above prefcrip- tion you muft chufe fine Holland well purged, redder^ed and granulated; pound and fift it through a very fine filk iieve. Then give it wiiatever odour you like, after having purged it in the manner we prefcribed in this chapter, art. ii. 5. There is no inconveniency in taking a fnufF already prepared with flowers to give it afierwards, when you Jike, an odour of mufk, amber or other perfume. On the contrary, fuch a fnufx is the readier to take the ether odours, and preferve them {o much the longer. Xill. To gi^ve a red or yelloiU'Cokur iofm^ff. Take the bulk of a nut of red or yellow ochre, with which mix ar little white chalk to temperare the above colours at your pleafure. Grind either v\ thefe ochres with I'nree drachms of oil of aimords ; then, continuing to grind it oa the flcne, add by little at a time fan:e wa- ter ro it till you fee the pnfte admits of it Uiit\y ano be- comes very fmooth and equal. Now take f 'me p;um adra- i^ant water, and introduce it like'^if? to tr.c lib.ve pallc, ihrring continually. At laft gather ic in a h^rge glazed bowl, and dilue it in about one quart of common water, or thtreabouis. Then take your fnuffwcll purge.! ai.d preparer! as in art. ii. and throw it in this bowl, wherein handle and rub it well ro n^ake it take the colour more regularly and equally. When it Is thus m^de ;iil into a lump, let it reft twenty-four boors before putting it to dry in the fun, which immediately after fpreading it on a dry cloth and turning it now and ihen to help its drying the fader. Then gum it again by afperfion with gum gdragant puKerifed and ciiTolved into f me fmelling wa- ter : or you may again dip your han^s into that water, and rub your fnuif between your hands thus wetted ; Wiiich laft method is preferable, as it gums the fnaff infinitely more reguiai". Lafily, dry it again in the fun ; and, when peifeilly dry, fift it through the fineU fieve you can lino, and then it will be ready to admit of whatever odour you pleafe to impregnate it with, CHAP. ( 303 ) CHAP. XVI. Secrets of taking out Spots and Stains. I. To take off" iron-molds from hnen* PUT boiling water into a bowl, and fpread the ftained parts of yotir linen over it, as to be well penetrated with the ftearn of the water. Then rub the places with forre) juice and fait till they are perfe6]:!y foaked. Such linen wafhed afterwards in the lye of wood-afhes, will be found to return intireiy ivQt from the irou-mold fpots it had before. II. Tq take off carriage 'vjheel greafe from chtheu Rub the place with butter. Then with blotting paper and a hot iron, you may take all cit as you would a drop of wax or tallow ou a cloch. Iir. dgainjipfsf^ois. Boil fome chamb&r-lye and wafh the place with It. Then rinfe it with clear u arer. IV. T^o take off fpoti from cloth of any colour. Take half a pound of crude honey, the yolk of a new laid egg, and the bulk of a nut of ammoniac fait. Mix all together, and pur fome on the fpots. After having left it there a while, walh the place with clean water, and the fpot will difappear. V. A receipt again]} all forts of fpots t uponjluff. A water inipregnated with alkaline fait, black foap and 304 SECRETS IN ARTS AND TRADES, and bullock's gall, take ofF extremely well the greafy ipots from any cioih or filk fluff. VI. Againjl oil-/pots. Take a piece of white foap, fhaved very fine, and put in a quart bottle with a wide mouth and neck, half filled with lye. Add to this the bulk of a nut of ammoniac fait, two yolks of eggs, cabbage juice and bullock's gall a difcretionable quantity, ore ounce of fait of tartar in fubtile powder fifted. Stop ihe botileweli, Ihake it and cxpofe it to the fun for four days. After that time, if you pour off that liquor on any oilfpot, and rub it well -with it in and outfide, then let it dry, and wafh it again with clear water. \' II. A ^jjajhing ball to take off /pots. Take fulle:*s earth, or foft fo p incorporated with vine brufh afhes, white chalk, alum and lartar, pounded all together in a mortar and fifted tiirough a fine fi!k fieve. When all is made into a pa'te, form your balls with it, and let them dry in the fhde. To ufe them, rub any fpotted place will] it, and walh it afterwards with clcr water. VIII. To take out pilch and turpentine [pots. Rub well the fpot with oil of olive, which fet to dry for one day. Then, with warm water and the above wafhing ball, you will iniirely ungreafe the place. IX. Againjl inkfpoiSi ^whether on cloth or linen. Wet immediately the place with lemon, or forrel juice, or with wbits foap diluted in vinegar. X. Another Jiinple remedy againji ink vjh en juji f pilled. F The time fpent in lamenting over an accident juft hap- pened, is but too Cifien the only one which coald have faved SECRETS IN ARTS AND TRADES. 3O3 fived aid prevented the dire confeq jences of it, nay per- haps repaired it intirtly without Jeaviog the Ituft fear be- hind, had we ran inftantly to the remedy, if the ink be fpilled on a ruffle or apron, &c. while yoa have it on, let one hold the affedled part between his two hands over a bafon, and rub it while another is pouring gradually water from a decanter; and let a whole pitcher full be ufed if necefl^ary. If the ruffle, apron, ^i!t commodious, by throwing in the follow- ing compofiiion.— Take buih-'ck's, goat's, and {heep*s blood, which is found in curds among the entrails in the body 310 SICRETS IN ARTS AND TRADES, body of the animal ficfh killed, thyme, origan, flour, roarjoram, garlick, wine-lye, and fome fuer or marrow of thefe fame animals. Pound well all thefe ingredients together, and make them in fmall pills, which fcatter in that place of the river or pond where you wilh to have the iifh come. IJ. Another receipt to the fame purpofe. X Pound nettles with Joularbe, and fonie of that grafs called quintefolium ; add fo ne wheat bo;led in marjoram, and thyme water well pounded alfo with the reft. Put of that compofition in your net, and it will foon be full. III. Another ivay. Grind together coculas Indicus, cummin and fome old cheefe, make a pafle of it with wine lye and wheat flour. When all is well incoi porated, make it into pills of the fize of a pe.5. Throw them into a river or pond wherein you know there is a great quantity of fifli, in a part where the water is clear and undillurbed. Every fifh who fhall fwallow thofe pills will be fo intoxicated that they will all come to the fide of the water, and you will be able to take them with your hand. In a fliort lime afterwards their intoxication -will go off, and they will become again as brift: as ever they were before eating that bait, IV. Another tvaj. Marjoram, marigolds, wheat flour, and rancid butter, goat's fuet, and lumbrici terreni, (or earth worms) pounded and mix^d all together, are of infinite fervice to intice all forts of £lh in the net. V. Hovj to get a gooci^nany hirJs» Have an owl or chough, which tie inthe night toatree in the foreft. Near him place a large lighted candle, which fiiall blaze very much. Then let two or three people make a noife about the tree with drums. The birds will come in crowds to rooft near the owl, to make war againft him, and you will thereby have an opportu- nity SECRETS IN ARTS AND TRADES. 3II nity to kill numbers of them, by firing in th emidft of them with fmall fliot. VI. Another avaj. Put a-foaking fome birds feed in good brandy, with a little white hellebore, and place it in fome part of your garden as a bait for the birds which freqaent it ; and all thofe who Ihall eat of that feed will fo fudcienly be intox- icated by it, that they will fuffer themfelves to be taken by the hand. VII. Another nvay* If you want to catch live fwallows or crows, make papers in the form of a fugar loaf, with fome ftrong brown or blue paper, the entrance of which rub in the infide with bird-lime, and bait at the bott^'m with fome (linking piece of meat or carrion to intice thesn. By ihe'e means, when they go to thru't their heads in th 'fe paperp, to take the meat, the lime catches hold of their feathers, all about their neck and head, and caps them in fuch a manner that ihey find themfelves blinded, and cannot fly, when they go t> rife for it, which gives an opportunity of taking tli^m alive with the hand. VIII. Another ivay. Mix a little nux 'vomica among the feed, which lay as a bait for birds. As foon as they (hall have eat any of it they will fall into a fwoon, and it will be eafy to lay hold of them with tlie hand. IX. To pre/erve and multiply pigeons. In a large dovecoie, prepare the folh'wing f od, which will induce your pigeons to l"ve their cote, and alio to bring yo'a a great many (tran2,ers when t'ney go abroad,— Take thirty pounds of millet, three of cainmin, five of honey, half a pound of bifhop's-Vi^ort, otherwife cojlus, two pounds Q'i agnus cafms feed, which boil in river water to the total eva^porati 'n of the laft. Then in i:s ftead pour 212 SECRETS IN ARTS AND TRADES. pnur a gallon and a half, or two gallons of led Porr, with about eight pounds of old mortar well pulvcrifcd, which fet on the fire again for about half an hour to concoft. Thus all tbofe ingredients will hjfdfen and form a lump, which if placed in the middle of the dovecote, will in a Ihort time amply reward you for your expence. X. Another for the fame purpofe. If you hang in your dovecote a couple of the oldeft (linking and dry fait cod-fifh, you will by this means not only keep your own pigeons fafe at home, but alfo caufe a defertion am^ng all ihofc of your neighbours ; for the fmell of that fifli, of which they are exctJBively fond, will reach them nvany miles off. XI. Hoin of the tub. When th ;t is done, fill your trough with cold water; then have a kind of tin baiket to fit the width of the trough fo as to fit upon iis ed^^es, and bored at bottom with twelve or fixtt-eu fmall holes, at equal diftances, {o as to receive the melted wax from the cock of the tub, and render it in the trough through rhe faid. fmall holes of its bottom, while v\ith a polifti.d wooden ft'ck <'r roller, under the tab, and armed at both ends with iron in the form of a fpit, and half of the thicknefs of which enters into the warer, while the otUer keeps above it, you keep continua ly rurning equally and regu- larly. This procefs will, m ike the wax fl.ike in the water into frr.al ribbons as thin as filver paper. Now in fi;ie clean hampers, or hand balkets, made of white peeled willow twigs, take your wax from the trough with a wooden (hovel, and carry it to an open field, where lay it thick, upon a coarfe cloth in the fun, and turn it every other day for two weeks running, after which time it will be of a vecy perfed whitenefs. 2. Now clean well your topper, and put in alum water to warm, in which throw your whitened wax, ihd fHr well. When melted, renew the operation as before, and carry it ^gain in the open field to cxpofe it in the fun. In a week's time it will have its whitenefs in the hlghell degree it can be carried to. 3. Melt it then for the laft time, and put i" f'«all p round 314- SECRETS IN ARTS AND TRADES. round cakes, which is done by calling it in fmall moulds carved purpofely on feverai boards. III. How to multiply id ax. Take bullock's fuet, which pound well, and put a- fcaking for (eventy-two hours, in the ftrongeft French wine-vinegar, then boil afterwards for forty-eight hours, keeping perpetually Ikimming, as long as there appears any fcum upon it. When that is done, let it cool a while, and throw it afterguards into a tub of cold water, wherein beat as d ftir it till it refumes its wonted confid- ence and fiimnfcfs. Then put it again into other frefti vinegar, and repeat the ve;y fame procefs three different times. Nexi to that, gather ihe tops of rofemary, fage, bay, and mint, wh'ch pound and boil well in v^ater, then ilrain t rough a dovible flannel bag. In this water boil for ihe.lall time your prepared fuet as before, and after it fhall hdve boiled there one iiour, it will have no m re bad fniell. To colour it you n;urt put one drachm of iaffron- to each pound of fuet, and mek it afterwards with an equal quan it) t)f real bees Wax, then it wiJ be itnpoltible to difcover the niix;ure. IV^. To make mutton fuet can dies y in imitation of iva^ candles, 1. Throw quick lime in. melted mutton fuet ; the lime wjil fall to the bottom, and cany along with it all the Kafnncfs of the fuet, fo as to It-ave it as pure aud Mne as wax itielf. 2, Now if with one part of that fuet, you mix three of real wax, you will never be able to find out the mixture, not even in the moulding and calling wax for figures or ornamenis. V. To make foap. The white, or as it is calkd, the Geno foap, is made with wood afh's, ^/.Va,// kali, lime and olive oil. The bUck is made of the faiBe materials, with this exception, that SECRETS IN' ARTS AND TRADES. 315 that it is made with the faeces and tartar of the oils. The marble is made with Alicant kali, bourde, and lime ; and when it is almoll done, they take f -me red earth, which they call cinnabar, with copperas ; they boil thefe togcihcr, and throw it in the copper wherein the foap is. It occafions a blue marbling, as long as the copperas keeps the better of tiie two ingredierits ; but as foori as the cinnabar has at laft abibrbed the vitriol, this blue hue fubfidcs intirely, and the red alone predominates.—* In ordei therefore to form the foap, rnnke different lyes with all thefe forts of matters ; and when they are fufH- cienily "hargod (which beginners know by their carry- ing an egg fwimming, without its finking to the boctom, and experienced foap-boilers are judges of by dejuftation, and the time they have been at work) they put all thefe lyes in proper coppe s, and pour at the fame time in Provence and Langnedoc, oil of olive ; in Germany, gr,- ife : and in England, oil of fith. That don?, they boil all to- gether with a great blafting fire ; and eightce 1 or twenty days afterwards the'e oils have fo well afpired a'l the falts of the lye, that this is left quiie flat and untaity. Then by the cocks which aie at the bott. m of the coppers, the water or lye is let out, and the lump of foap taken out and placed to dry in ho;:fes built on purpofe, to make it take a lufiiwieni confiltence. VI, To prevent any thing from burning in the fire. Pound in^a p >vvder cherry-tree gum and aluni in equal quanut.es, and imbibe that powder with ftrong wine- vinegar, wiiich leave th is ad geding on warm afhes, for the fpace of twenty-four hours. \i with this compofition you rub any thing and throw it in the fire, it wid not be confumed by it. VII. To prevent burning one's fingers in melted lead. Take two ounces of (5i?/ armeniamy one of qu ck l^lver, half a one of camohire, and two of brandy. M x all together with a peftle jn a br.ifs mortar, and rub your hands with this compofition, before lleeping them into P 2 a pot 3l6 SECRETS IN ARTS AND TRADES. a pot of melted lead, and this will have no effedl upon, them. VIII. A Jire nvhich cannot be extinguijhed hj ivater. Take five ounces of gun-powder; faltpetre, three; brimftone, two ; campliire, rofin, and turpentine, one of each. Mix all together, and imbibe it with reftified oil -of rofiny fir-tree. If you fill halls with this compofition, and throw them thirty feet deep in the water, they will burn llill, even if you cover them intirely with m^^uld. IX. To pre-uent the oil cf a lamp from fmoking, Diftil Tome onions, and put of the diftilled liquor at the bottom of the lamp, and the oil over it, then you will fee the oil give no cfi^enfivefmoke. X. To make an inccmhupikle ivkk. Take a long piece of feathered alum, wh'ch cut of what fize you like, and ho e in irs Icngh fcveral holes with a large needle ; then put this wick in the Jamp ; tlie oil will alceiid through thefe holev, and if yOLs bght it, you will fee the effcicl of it. XI. Ajione nxhich is inf amnio hie 'with ivaier, T^ke quick-lime, r* fined fal^pttre, Alexandrian (utty» and calaniinay ft ne, in equal quantities, with ; rimftone and camphi^e, i each two parts Put all in o fubt'e powder, and fifi it cr rough the fineli (i^::vq. Then yut all into a new pe^e of cloth, and tie it very tight. Pur this knot into a crucible, which cover with anocher crucible, and lue well with greafy clay. Let the lu e and all be fei in the fun, or over a b. kerS oveo, ro dry. After which time place tliefe cnicibles in a b ick kiln, and do not c ke them out before ihe bricks are bik-^d. Then you v^iH find a ftone, which t'ne leaft drop of water will inflame, io as to light a match if you put it to it. To sut it out, only blew i^pcn it. ^ XII. To SECRETS IN ARTS ANl) TRADES. . 317 Xir. To make the true pbofph-rus, extraaid from urine^ wn away, yet fo that the fuii may operate through and caiife the biimftone to fumigate, which will deftroy the worm. One pound of brimftone is fufficient for near two hundred trees. The fan.e kind of fulphur is deftru(Jlive to caterpillars. Split the end of a pole or flick, put therein a few brimftone matches, fee them on fire, and hold the pole under the neft. XIV. To hH all forts of ivorms in cattle, Tiktfa'ven, chop it fmall, and beat it with frefh but- itt^ make it in fmall ball?, and give it to the beaft in a pro- portionable quantity. Sweet wort and a little black foap mixed together as a drink, maketh all forts of beafts void the woriiiS. XV. To kill maggots in ^eep. Take goofe greafe, tar and brimftone, mix them to- gether Qn the file, and when cold, anoint the troubled _: places therewith. INDEX. INDEX, CHAP. Of the Art of Engraving. ^rt. ^ Page 1. A Wax to lay on iron or fteel — i 2. x\. A mordant water to engrave on fteel r 3. To engrave with aquafortis, fo that the work may appear like a bajjo-relie'vo ■ 2 4. Aquafortis for engraving 2 5. To engrave on brafs, or copper, with aqu.i- 6. To engrave prints by aquafortis 4 7. Another ■ 4 8. The method of engraving with aquafortis 4 9. To engrave on wood _- — 5 10. To engrave on copper with the graver 5? J I. To engrave on fteel, or iron, fuch as blades of fwords, knives, &c. ■ 8 12. A water to engrave on iroin or copper 8 13. Another more mordant water 9 14. An ardent water to engrave fieel deeply, or even eat it off entirely jo CHAP. II. Of Metals. 1. Tranfmutation of iron into the ^■^^t'^German fieel 1 1 2. To m^ke tin — - — — 11 3. To break an iron bar as big as the arm 12 4. Another for the fame p irpofe »■ 12 5. To coropofe a metal cf a gold colour 1 2 P 4 6. Another 37© INDEX. Art. Page 6. Another compofition of metal — i^ 7. To didolve go d in your naked hand 13 8. How to give Tome p< rfedion to imperfeft nnetals 23 5. To meiC all forts oi meials in the (hell of a nut, without burn'ng ir . i^ 10. To increafe the vir ue of a lo.dftone 15 1 1. To reilore gold to its wei;:ht, after it has 'oft it in regal wster - ■ ■ — jr 12. To operate the iranfmutation of iilver into gold 15 13. Fixation of gold into fiver 1 . ■ 16 14. To extradt mercury from lead — 17 le;. Another mercury from lead — — 18 j6. Permutation of lead into filver — jg 27. Fixation of faltpetre _ _ ,8 18. Tra fmutation of iron into copper — 18 19. Auofher to the fame pur^'ofe — 19 20. Another — — — 19 21. To preferve the brightnefs of arms 19 2Z. To manage fteel lo that it may cut iron as it we e lead • — 19 23. To f ften fteel '■ — 20 24. To extraft mercury from antimony — 20 25. A magical mercurial ring — 20 26. To me'it the aforefaid mercury — — . 21 27. The vi lue of ihofe rings • 21 28. A fixation of c0i)per which will be found to yield fix ounces out of eight, on the tejt 22 29. To whiten copper fo as to make very fine figures with it ' — 22 30. To give the fintft colour of gold to copper, in order to make ftatues, or other works, with it 22 31. To imitate tortoifefhell on copper — .22 32. To perform the fame on horn — 23 33. To foften rhetal-; — — 23 34. To wafn brafs figures over with filver — 23 35. To operaie the t.-an fmutation of iron into fteel 23 3C). Another receipt for the fame — 24 37." To take immediately rull from iron — 25 38. loobtain good (ilyer from pewter — 26 39. To Ibfien iron " — 26 40. To INDEX. 321 Art. Page 40. To' melt iron fo that it will fpread under the hammer ■ ■ ■ 26 41. To give iron a temper to cut porphyry 27 42. To foften all forts of metals ■ 27 43. To foften a fophittic metal •■ 27 ^4. A good temper foi arms « • 27 45. Another very hard temper _— — 2$ 46. To melt iron and make it foft ■ 28 4^» To whiten iron like lilver '■ 28 4^. To render iron brittle, fo as to pound like glafs . 28 49. Ingredients which ferve to the melting of iron 2S 59^ To meli or calcinate the blade of a fword without hurting the fc^bbard — 29 5 ^.^ A fpirit which will diffdve all f Tts of Hones 29 521^ To retire pevvter " ' ■ — 29 53. To fi< mercury ' ' ' — 29 54. To cxtravTt mercury from 'ead — — — 29 55. The compofiticn of caft nurrors and cylinders 30 56. The coflT.pofr ion of metallic mirrors, or looking- gl. ffes, ufed amoig the ancients 30 57. To make CO .vex and ard nt mirrors 30 58. To give tools fuch a temper, as will enable them to faw marble 31 59. To fofcen iion, and harden it afterwards more than it was before ■ 32 60. The tranfmutaiion of iron into damn{k-fteel 32 6i;\ To guard iron againil rufting > - 32 62. To cat pebbles with eafe ■ 32 63. To whiten copper — 33 64. A prcjetlion on copper 33 65. The preparation of emery _ ^3 66. A TaQitious amiant i or way to make an incom- buitlbleclo h. . 34 67. To r.ndt-! tartar fulible and penetrating 35 68. To exrr d mere ury from auy me:ab — 35 69. To dye- in g ij. filver medals, or laminas, ihro'^gh ad through ■ 36 JO To ma'-re a perpetual mocion — — ^7 7 1,', A fecrct lire — — — 37 P 5 72. An S22 i N D E X. Art. Page 72. An oil, one ounce of which will lall longer than one pound of any other .■ 37 73. To make a coppel with aihes — — 3-7 74. To folder iron, or any other metal, without fire - 38 75. To folder with fire ■ ■ ■ 1 — — 38 76. To make borax — 39 77*. To render iron as white and beautiful as filver 39 78. To calcine pewter, and render it as white and hard as filver _ 39 79. Another to the fame purpofe ■ 39 80. To whiten brafs ■■ — — 40 81. Another method . . 40 82. Toextra^ gold from iilver •— — 40 CHAP. in. Of the Compofition of Vamifhes, Sec, 1. A gold varnifh — 42 2. How to prepare the lintfeed oil with the hepatica aloes, for the above purpofe 42 3» How to draw the tind^ure of rocou ufed in the compofition of the above varnifh 4a 4. A varnsfli for iceing — 43 5. An excellent varnifh — 43 6. For colouring and preferving gates, poles, barns, &c. — — 43 7. A red varnifh - 43 8. A bjack varr.ifii 44 9. To make ivory black for the above purpofe 44 lo, A varnifh for floors ■ ■■■ 44 1 !, A varnifn frowj Flanders — — 45 12. A varnilh to lay on canvafs fifhes 4? 13I A varnilh of fhell-lac, for pictures 45 14. Another varnilh for pidures — 45 15. Anotlier fort — 45 16. The Chi nefe varnifh . — 45 17. To imitate jafper, or variegated black marble 46 18. Another way >■■' 46 19. An INDEX, 323 Art. ^ Page ig. An excellent varnifti to give a fine glofs tojafper, or Variegated black marble _ 46 20. A varnilh which diies in two hours timQ 47 21. A varnifh for copperplate prints 47 22. An admirable varnifh ■ 47 23. A varr-ifh fit to lay on all forts of colours ^/ 24. A varnilli known under the appellation of Beaume- blancy or white balm — 4S 25. A varnifh to be nfed on plaifter, and any other fort of mateiials — — — 48 26. An exceiltnt varnifh, in which may be put and diluted, whatever colour you like. — It fuits, equally well, goldfmiths and limners 48 27. A Chineft varnifli fuitable to all forts of colours 48. 28. Chinefe varnilh, more particularly calculated for miniature painting — 49 29. How to make a red, with a varnilh, of a much higher hue thm coral icfelf — 49 30. To nsake it gricelin cc.'onr — 49 31. To make it green — 49 32. Another way for the fame — 49 33. To make it yellow • 49 34. To iriake it blue 50 35. Another fort oi" varnifh 50 36. A iranfpare'.it varnilh, fie for all fort-; of colours 50 37. To make fdflies with cloih, which will be very trinfparent - ■ • 50. 38. The varnilh fit for the above fafnes 50 3;. A fine white varnilh • 51 40. A varniili to prevent the rays of the fan from p lijng tnrough the panes of windov glaffes 51 41'. To raife areli.f on varnilh — 51 . 42. To render filk ItulFs tranfparent, afcer the Chinefe m^^nner ; and paint thein wi h trarfparenc co- lours likewile, in imilati.ui of the India manu- fadtured filks ~— 5^ 43. To make a tranfparent blue hue for^the above pu pofe 5a 44. To make a tranfparent ycjlow hue for the fame ufe — — p P 6 .45. To 3H I N D E ^. Art. Page 45. To make a tranfparent green — 53 46. To give the abovementioned painted filks, all the fmeJl and fragrancy of the India ones 53 47. The true receipt of the i"//^///^ varnifh, fuch as is laid on fticks and artificial-made canes 54 48. A finevarnifh for all forts of colours 54 49. A varnifh to lay on after the ifinglafs 55 50. A varnifh to gild with, without gold . 55 51. A varnifh water proof 5^ 52. C^//o/'j varnilh, mentioned in chap. I. p. 2. 56 53. A varnilh ro \\y on paper — 57 54. Another varnifh 57 55. L'Abbe Mulct's varnifh 57 56. A varnifh to lay over plaifler-works, or figures 57 57. A very fine red varnifh — 58 58. A varnifh to gild certain parts of damped leathers, filvered in feme places with pewier-leaves,. and other«,vire adorned with running ftalks of fiowers, varions colours, figures, and other icrts of embellilhrnents — 5S 59. To imitite porphyry — 59 Co, To imitate fcrpeniine — . 60 CHAP. IV. 'Of Mafticbs, Cements, Sealing-wax, &c.' 1. A fobtile maflich to mend all forts of broken vefTels ■ 61 2. Another 61 3. A mailich to make rock-works — 61 4. An excellent maftich 6t ^. A maftich for broken wares — 61 6. Another maflich ' 62 7. Another — ^-62 8. A cement — — 62 9. A glue to lay upon gold — 62 ic. A lize — — €)Z 1 1 . An exceeding good iize, called Orleans Jtze .62 12. A INDEX, 325 Art. Page 12. A cement for delph, and other earthen wares 6i 13. Another for tiie fame parpofe, which refills water — 63 14. A cold cement for ciftern? and fountains 65 15. A la e to join broken velfcls — 63 lO. A Urong glue with foft cheefe — 63 17. To make a itrong mallich — 63 18. To make corks for bottles — 64 19. To imitate rock works - 64 20. To rub floors with, whether boards, bricks, &c. 64 21. Acompofition to make a relief fit to gild over, or even to ralfe an embroidery — 64. 22. Sealing wax : Recipe \Ji 63 23. Another fealing wax : Recipe 2d 65 24. Another. Recipe ^d • — - ^5 25. Another. Recipe 4//^ . .,__ 66 26. Anotiier. Recipe ^tb 66 27. Another. Recipe hth - 66 28. Another. Recipe yib ExcciTsvely good 66 29. Another. Reape %th ' 67 30. An excellent fealing wax, by Girardot, Re- cipe c^th ^1 31. A col-juf f r the above wax — 67 CHAP. V. Of Glafs Manufadtory, and the making Com- pofitions to imitate Precious Stones, com- monly called French Pafie, 1. The general compofition of the pafle to make fpurious precious Hones, fuch as emeralds, fapphires, rubies, &c. — 6S 2. To make emeralds, and other precious ilones 63 3. To calcine calcedony iicne and chryiial, in order to compofe precious lioncs With them 70 4. To make emeralds *■ — — 7^ 5. For tcjpazes — — . — 71 6. For fapphires — ^ — 7^ 7. Foramethyfts — — 7* ^ ^ 8. For 326 I N D E X. Art. Page 8. For hyacinths — — ^i 9. For rubies - — yi 10. Another way to mske emeralds — 71 11. Another compofition for hyacinths — 72 12. Another for rubies — • — 72 13. To make diamonds — — 72 14. A water to harden artificial ftones — 72 15. A dye, to put under true and falfe diamonds, when they are fet — «— 7 ^ 16. How lo make white {apphires, to imitate true diamor^ds — -—73 17. A better way of doing the fame — 74. 18. A colour to make rubies — 74 19. To whiten an:ethylh — — 75 20. To make emeralds light and hard — 75 21. To give chryftal a perfect hardnefs — 76 22. A c-.ment to rencer chrvD^l like diamonds, and g'^-e the fsppniies of Alenfon a hardnefs to cut glafs with eaf-^ — — 76 23. To make chryftal throw off as much i:re as dia- monds — — 76 24. Another vtay of mailing diamonds — ;6 25- To give the white amethyil the colour of a true fi.amond — — 77 26. To imitate calcedony — 77 27. To make a chryfolite — 77 28. To make diamonds witiiy^r^flwr — 77 29. To make doublets m rubies and eaieralds, as they d" ar Milan — — 78 30. To foftm ch yftjl — — 79 31. Another to fofre.i chryftal, or any ether, cc-Iourtd llor.e, io that you may cat ic like cheefe ; iind reflore it afte.vva;ds to its primary iiardnefs 75 32. Another ecually ufeful to f-ften chryual and fceel — — 80 33. A pp.ftci which will procure as beautiful emeralds as natural ones — 80 34. Ano.her way of n^aking emeia'ds — 80 35. To whiten imperfed diamonds — 2i 36. To countejfeit diamonds — 81 37. Various INDEX. 327 V Art. Page 37. Various dyes for precious fton?s — 82 38. A colour for glaffes and enamels — 82 39. Another ruby colour * 83 40. Anoiher of the invention of Sainle Marie the ena- meiler — — ■- 83 41. A compefition, the fundamental bafis of all enamels » ■ 83 42. To make an enamel as white as milk 84 43. To make an ename), turqp.oire colour 85 44. How to prepare the fcories of copper for the above purpofe ■■ — 85 45. To make blue enamel ■ 85 46. To make green enamel ■ " ■■- 86 47. To make a black fhining enamel — — 86 48. To make an enamel, purple colour 86 49. Another — — _— 87 50. A yellow enamel ■■- 87 51. To make a chrvftaline ma'ter which ferves as a bails to red-colour enameis — — — . 87 52. Hovv to make a fine preparation oi Fujible Mag- nejia^ to be employed in the making of red enamel ■ - ■ ■ 83 53. To make r d enamel of a beautiful ruby hue 88 54. To make an enamel, true Balaisxwh^j co'our 88 55. To make a bright enamel, efcarboucle colour 89 56. To give rock cryftal the various colours of topaz, rubies, opal, heliotrope, and others — 57. The mechod of counter drawing on artificial (tones, the original cameos, intaglios, and other gems, which are kept and preferved in the feveral mufeums oi Europe 90 58. To jafper f,lafs globes — 91 59. To give globes a filver colour — — p2 60. A good method for tinning glafs globes 9a 6i. To make the fame in colours — 92 62. To ftick thefe globes upon o.,e anoiher 92 6j. To make tranfparent frames — 93 64. Anoiher «■ 93 65, Another 89 328 INDEX. Art. Puge 65. Another way, which will make the frame look as made of glafs ^ 93 66. A white paint ro preferve the putty round the panes of glafs ^ ■ g^ 67. To clear gJais — _ g^ 68. How to diilinguiih a true from a falfe ftone 94 69. Another to the fame purpnfe g^ 70. To make pearls, and fweli them to what fize you pleafe . g^ 71. To dye cryftal ruby hue, with lake — 96 72. To make a fapphire .—— ^5 73. Another com poficion for the fapphire — 97 74. To make an amethyd — — 97 CHAP. VL Concerning Colours and Painting. ^ I, To paint in vaynifn on wood. (Ufeful to Carriage Painters.) 1. The preparations previ>us to the lay-ng of colours, and ihe general prcccfs obiervcd in Isying tiiem on it 08 2. To make a black 98 3. To make a blue — — 99 4. To make the Gridelin 99 § II. To paint on paper. 5. For the red 99 6. To mi-ke a fine yellow — ~ 99 7. To ni?ke a green 99 8. To transft-r a piini on vellumj and then paint it 99 § III. Com- INDEX. 329 Art. • Page § III. CompofUion for limners, g. How to prepare colours for limning — lOO 10. To make what is called lamp-black — 100 1 I. Ano.her wa/ of makirg black loo i». To make a blue 100 13. To make a turquin blue « — lOl 14. A fine green for limning ■ XOI J5. Another for the fame purpofe — lOt 16. To make Sap-greeny or blackberry green 10 1 17. To make lake loi 18. To make a liquid lake — — loi 19. Another way — 102 20. For the vermilion — — — — loi 21. For the making of carn:iine — i02> 22. Colours fit for exprelTng the various complex- ions 102 § IV. To make tranfparent colours. 23. For the green ■ 103 24. For the red — ' ■ . ■ ■ 103 25. For the yellow . — — 103 a6. For the blue » — 103 27. Another blue, very like ultramarine 103 28. A pale red to pa^nc on enamel — — - 104 29. Procefs of making purple, for painting on . enamel ■ ■■- 104 30. How to make a fine fleih colour — 105 31. A good way to make carmine ■ 105 32. Another way ■ 105 33. The whole procefs of making ultramarine io6f 34. Another very fine ultramarine 106 35. A very good and experienced palHl to make ul- tramarine of - . — 107 36. The way of mixing the lapis w)th the paftil, to make ultramarine 108 37. Another 330 INDEX. ^'^- , , Page 37. AflOiher fecfet to compofe a fine blue, f r w. fil- ing in dr-iwings, initead of uitrarr.arlne, which is coo dear, and too ftrong to be u fed for that purpofe ~ — ,09 38. The true fecret cf making his green 1 10 39. To make a dark green for miniature piflares, waihing on p iper, or draperies and terraces in 40. To make the biftre for the wa{h in 4-1. The fecret for a fine red for the waih I \z 42. A fecret to make carmine at a fmall expencc 112 §. V. Compofition of colours, to dyejkim or gloved. 43. A lively Ifabel ,12 44. For a pale tilbert colour — — — 112 •45. For the gold colour u^ 46. For the flefh colour — — — 113 47. The draw colour — — _« 115 48. A fine brown — -„ j-- ^^* To r??gke a firt6 mbCi ooiour ^— «, 113 -50. To make a frangipanc cotour — »*-. nj 51. An olive colour — — 113 52. How to make Ikins and gloves take thefe dyes 11 a, 53. To varnifli a chimney . . 114 §. VI. To colour or varnijh copperplate prints. 54. To varnifh copperplate prints — - — 114 55. How to colour thefe prints, in iir.itation of p dtures in oil colours 115 56. A varnifh which fuits all forts of prints and pic- tures, rtands water, and makes the work appear as fhining as glafs — — . n^ 57. To make appear in gold, the figure of a print 1 16 58. A curious fecret to make a print imitate the painting on glafs — ■ 116 59. Another to the lame purpofe — 117 60. The method of chalking, for thofe who are not acquainted with drawing liS 61. To prepare a tranfparenc p^per to chalk with 1 19 § VII. For INDEX. Art. 331 Page § Vil. For painting on glafs. 62., How to draw ; n glafs — ug 63\ A colour for grounds on glafs — I ip 64. Pfpparaiions of Jake for giafs -- 120 6;. Preparation of the blue pu pie, for glafs 120 66. Preparation of the green, for glafs ■ 120 67. Preparation of the yellow for the fame 120 65. Preparation of the white 120 69. The proper varnilh to be laid on glafs after painting '— — I2t 70. How to paint on glafs wirhout fire —— • 121 § VIII. Preparations of colours of all forts ^ for oil, water, and crayons • 71. An oil to grind colours with, when the works are much expofea to ine injuries of the weather — v-* ^""^ ISl 72. To marble and jafper paper • — . 121 73. To clean pidures — . 122 74. Another for the fame purpofe — — — 122 75. A fecrec to render old pictures as fine as new 123 76. An oil to prevent pidures from blackening.— It may ferve alfo to make cloth to carry in the pocket, againft wet weather — . 123 77. A wafti to clean pidures 123 78. Another way -— — — — . i^x 79. Another way — . — 123 bo. A very curious and fimple way of preventing flies from fitting on pictures, or any other furniture, and making their dung there — - 125 81. To make indigo ^ 1 24 82. To make a yellow ■ - 124 83. An azure of mother of pearl — 124. 84. A white for painters, which may be preferved forever — — — 124. 85. Another white for ladies' paint 124 S6. A good azure --r.— ^- 125 2^7. Aa 332 1 xN D E X. Art. 87, An azure from fjlver, dore in lei's than niHiii 88. To mike an azurerl water 8g. Another w-.y of making azure 90. A fine azure 91. Another way 92. Another way - — 93. To make an admirable white lead painiing and colnuring of prints 94. Ihe prep nation of verdigreafe 95. A fine liquid green 96. To make the Stil de-grain^ q>x bro~jjn pink 97. To make a fine vermili :;n 98. h I'ecret to draw wichout either ink or pencil 99. To make an imitation of enamel on tin, chimney branches, &c. _ TOO, A valuable fecret to make exceeding good crayons, as hard as red chalk. Difcovered by Prince Rupert, brothtr to Prince Palatine 128 lOi. To render the /lone-cinnabar and vermilion finer, and at the fame time to prevent them from blackening . — 129 102. ProCefs ufed in making Eaftern carmine 129 103. Theptocefs obferved \n making the lake 131 104. To make the fine columbine lake 132 105. A Hue red water for miniature painting 133 ic6. The receipt of the fine ^^/j^/;5« lake — 133 107. Diredions for colouring prin's 135 108. Dircdions for the mixture of colours 136 109. Direftio.'-.s for paintirig /)' • 246 25. Cinnamon water 247 26. To make cedfji water • 24.7 27. To make cedrit another way 247 28. Juniper water ' 24S 29. To make good hydromel, oiherw;fe methyglin 24B 30. To mnke eau d*ange 24S 31. Another eau d'ange 2:^9 32. Another eau d'ange — - 249 a.4 33- A 344 INDEX. -Art. P^gc 33. A liglit and delica e rufTolis, knoa-n under the denomination of j-opulo — — — 249 34. Anglic wit-r 250 35. Tiic preparation of murk and amber, to have it ready when wanted to put in cordials 250 36. To make eau de cete < 250 37. To make the compounded eau clairette 250 38. Tlie cinnamon water • 251 3q. Strong a nife feed water, or animated brandy 251 ^o. To niake white ratafia, called otherwile eau de- Noaia, or kerncJ water — 251 41. Hypocras, both the red and white fort 252 42. To make good roliblis - ■ - 252 43. An fflence of hypocras, to make the liquor iuftanily, and at will . 252 44. An exceeding good ratafia 253 45. An eirence of ambergris 253 46. Anorher and fhorter way of making the fame 254 47. A fuelling water — 254 48. A receipt to compofe one pint of rcffolis, with which you can make for cy 254 49. To make a roffoJis after that of Turin 255 50. How to make a Sherbet, a Perfjan fpecies of punch 255 51. An exceeding fine effence of hypocras 256 52. To make Vin des dieux ■ 256 53. Burnt wine ■ 255 54. To imitate mufcat wie 257 55. Eau clairette fimple • 257 56. A violet wa:er — ■■ ■ 257 57. To make a clear and white hypocras 257 58. For the white hypocras — ^ 258 59. To make the ti ue eau-de-Noiau — 258 Co. I'o make eau-de Fer.ouillette, fach as it comes from tl.e Jfle of Retz 2 c S 61. To make an hypocras with water — 259 62. Of the various liquo'.s with which hypocras may be made 260 63 A ro/Toiis, Turin falliion ' 260 64. An admirable oil of fugar 260 65. Another oil of fugar without the aiTiflance of fire 261 66. An I N D E X. 345 Art. Page 66. An admirable eflence of red fu{:;ar — . 261 67. Another oil of fugar, exceillvely good 261 68. How to exrrad the efTeatial oil from any flower 262 69. Eflence of jefTamlne, rofes and o her flowers 262 70. To draw the eflential oil of rofes — 262 71. The oil of cinnamon — i 263 72. An eflence of jeiTaraine ■ ■ 263 73. Eflience of ambergris ■ 263 74. EflTence of capon and other fowls ■ 264. 7:. Virginal milk 264 76. How to make the hipotique —— 264 77. An exceeding good ptifan ■■ 265 78. How to colour any fort of liquor — — 265 79. A ladies fine rouge, not at all hurtful to their Ikin like other rouges, wherein there always enters a mixture of lead or quickfilver 265 80. A fine fmelling water at a fmall expence 265 81. Eau imperial, or imperial water •— 266 82. The fyrup of orgeat of Montpelier — 266 83. To make an imitation of coflee ■ 267 84. Another way — .^— . 267 85. Diredions for preparing the true cofl^ee 268 86. A receipt for making of chocolate 268 CHAP. XIV. Secrets relative to the Confe6lionary Bufinefs. 1. Preferved nuts __ 269 2. Orange flower parte — — — 270 3. Paile of je-flamine «-.— — 270 4. Apricot palle .. . ► 270 5« Currant palte ■■ 270 6. Averjuspafte 271 7. How to make fyrups with all forts of flowers, which fliall be poflefled of all their taite, fla- vour and fragrancy 271 8. Rafpberry fyrup • ^ ■ 271 9. Apricot fyrup . ■ 272 10. The verj us fyrup — ~- . 272 11. A 346 I N D E X. Art. Page 11. A general manner of making fyrups, applicable to alsnoft all forts of fruits, efpeciaily currants 272 12. To make liquid currant jam 273 13. To make the fame vviih cherries 273 14. Another way to preferve cherries — 273 15. To make the liq^uid rafpberry jam 274 l5. Theverjusjam ■ 274 17. The fame with powder fugar — — . 275 18. Peeled verjus 27^ 19. To preferve March double or fmgle violers 275 20. Ariother \vay to make them liquid 27^ 21. 'i'o preferve apricots • 276 22. How to make a dry preferve of them. 276 23. To preferve green apricots 277 24. To make the Cotignac liquid — _ 278 25. Another way ■ 278 26. How to make the caramel — 278 27. To m?k3 raifinet ■ 279. 28. To preferve quinces in red . 279 29. To do the fame in white — 28a 30. To preferve rouffelet, mufcadine, pears 31. A preferve of green almonds 32. To make the fame into a compotte 33. To make dry portable cherries 34. The preferve of orange flowers, whether in loofe leaves, baJs, or bunches ■ — 281 35. A marmalade of orange flowers - ■ 282 36. To make an apricot, or peach j^m ' 282 37. An apricot jam, afier the French v.v.y 283 38. To make rafpberry, currant, and cherry jam 283 39. To make a good currant jelly •— 283 40. To make a verjus jelly — 284 41. To make an apple jelly — 284 42. To make the conferve of orange flowers 284 43. A conferve of violets — — — 2S5 44. A conferve with rafpings of Portugal oranges and lemons, conjointly or feparately 285 45. To make almonds a-la-praline — 285 4.6. To I N D E X. 347 Art, Page 46. To whiten cherries, currants, rafpberries, grapes, flrawberries, and Tuch like fruits — 286 . 47. To make ice maroons . 2S6 4:5". To make the royal mafTepins 287 49. To make Savoy bifcuits -— 288 50. To make bitter almond bifcuits — 288 51. To make meringues — -- 283 52. The fame with cinnamon, or chocolate 289 53. Another way of icing — — 289 54. To make gimbkttes ^— 289 55. To make bifcotins — — — . 290 56. To make lemon lozenges — — 290 57. How to preferve orange peels all the year, but efpecially in May — — 291 58. To make a parte with whatfoever fruit it maybe 291 59. The Genoa pafte 292 60. Quinces jam, and other fruits — 292 61. Genoa bifcuits ■ 292 62. The queen's cakes or bifcuits — — 292 63. Macaroons — 292 64. Particular method of making cakes — • 293 65. A cream which cuts as a rice pudding — 293 66. To make an exceeding good boiled cream 293 67. To make whipped cream — • 294 §11. Of Summer Compottes, or Hewed Fruits. 68. The rafpberries compotte > 294 69. The apricots compotte ■■ ">» 294 70. To make a compotte of fruits as above, and even plums broiled 295 71. To make a compotte of perdigron plums 295 72. The fame for mirables, purple and black damafk, Sainte-Catherine, and other plums 295 73. Compottes of verj us in grain ■ 295 74. Compottes of peeled v^rj us — 296 75. Com-. 348 Art. 76. 77. 78. INDEX. Cornpottes of early pears called mufcat The compotte of ihe largeft forts of i.fars, fuch as Beurre, Mefilre Jean, Bergamfjcie, Verte- longues, Bzideiy, Mouille-bouchee, Ama- dotie, Doubleiieur, Bonchretien d'hyver, Franc-ieal, ^-c. Scc» * A compotte of pears a-lii-braife — A compotte of apples a-Ia-bouillone — Page 2,6 297 297 CHAP. XV. Secrets relative to the Art of Preparing I. 2. 3- 4- 6. 7- 8. 9 10. I :. 12. SnufF. Kow to reduce tobacco into powder — 29S How to purge fnuff, and prepare it for admitting cf odours 29S How to perfume fnufFwith flowers — 299 Another way to do the fame — — 299 Another method ' 299 SnuiFof mille fieurs — ' 300 The odorifjg fnuff, after the method praftifed at Rome — ■ 300 The fnuff with the odour of civet — 300 Amber fnuff — ■ The odoring fnuff, Mahhefe fafhion. — The true Mahhefe method of preparing fnuff The Spanilh method of pfepaiins: perfumed fnuff 3. To give a red or yellow colour to fmiff 301 301 301 301 302 CHAP. XVI. Secrets of taking out Spots and Staias, To take off iron moulds from linen — To take off carriage, wheel greafe from clothes- Againft pifs fpots . ■ .. 503 To I N D E X. 349 Art. Page. 4. To take off fpots from cloth of any colour 303 5. A receipt agalnft all forts of fpots, upon llufF 303 6. Again ft oil fpots -■ 304 7. A wafhing ball to take off fpots — 304 8. To take out pitch and turpentine fpots 304 9. Againll ink fpots, whether on cloth or linen 304 10. Another fimple remedy againft ink when juft fpilled » > — 304 11. Againft oil fpots on fatin, filk, fluff, or paper 305 12. A preparation of balls againft fpots — 305 13. For filks — 305 14. To reftore gold and filver laces to their fornrer beauty ■ — 306 15. To reftore Turkey carpets to their firft bloom 306 16. To make tapeftries refume their firft brightnefs when their colours have been tarnifhed and fpoiled — ■ ■ 306 1 7. To take off fpots of wax from velvet of any co- lour, except the crimfon — — 306 iC. To take the fame from filks and camblet 307 19. To waih a gold or fiiver, or filk embroidery, or any ftuff whatever, and render it like new 307 20. To take the fpots off from filk and woollen ftuffs 307 21. To colour velvet in red ^ 307 22. To revive the colour of a cloth — 308 23. To take the fpots off from a white cloth 308 24. To take off the fpots from crimfon and other velvets ■ 308 2 J. To take off an oil fpot from cloth — 308 26. A compofition of foap to take off all forts of fpots . — 309 27. To take the fpots from a white filk or crimfon velvet — - 309 CHAP, 35© I i\ D E X. C PI A P. XVII. Secrets relative to the Art of Fiihing, Bird- Catching, &C. Art. Page 1. How to entice a great quantity of fifh to refort to a certain place — — 309 2. Another receipt to the fame purpofe — 310 3. Another way — ■ 310 4. Another way — — 310 5. Hew to get a good many birds — - 310 6. Another way — 311 7. Another way — 311 8. Another way ■ — — 311 9. To preferve and multiply pigeons — 311 JO. Another for the fame purpofe ■ 312 ii» How to fatten pigeons — — 312 CHAP. XVIII. Secrets entertaining and ufeful. I. To whiten wax — 3? 2 a. Another way of whitening wax in large manu- fadories — — , 313 3. How to multiply wax — _ 314 4. To make mutton fuet candles, in imitation of wax candles - ■■ ■ - — - 314 5. To make fcap — 3 '4 6#- To prevent any thing from burning in the fire 315 7. To prevent burning one's fingers in melting lead — 315 8. A fire which cannot be extinguifhed by water 316 9. To prevent the oil of a lamp from f'moaking 316 10, To make an incombullible wick — . 316 11. A ftone which is inflammable with water - 316 12. A I N D E X. 351 Art. Page 1 z. A receip^t to make the true phofphorus, extra£lcd from urine, and which is inflammable by the air, fo that pieces of wood may be lighted by it — 317 13. Fruit. To preferve trees from being injured by worms, caterpillars. Sec. — 318 14. To kill all forts of worms ■ 318 15. To kill maggots in Iheep ■ 318 BOOKS jufi puhlijhed by J. BARKER, Rujfell-Courty Drurjj-Lane, RECLUSE, or the Hirtory of LADY GERTRUDE LESBY, dedicated (by PermiHion) to her Grace the Duchefs of Rutland, by Mifs Either Finglafs, 2 vol. neatly bound, 6s. *^* A Series of Incidents, arifing from a Clandeftine Marri^ige, contrived with Ingenuity, and told in the impaffioned Style, give thefe Volumes a Title to a Place in the Lift of interelting Novels. The YOUNG GARDENER's Bed Companion for the praQical Management of the Flower Garden,. Plea- fure Ground, fee. a new Edition, with large Additions, by S. Fullmer, A. Hamilton, and other Gardeners. 5Le- vifed and amended by John Abercrombie, bound, 3s The YOUNG GARDENER^s Beft Companion for the man-jging the Kitchen and Fruit Garden, Hot Beds, &c. a new Edition, with a Calendar, and large Addi- tions, by S. Fullmer, A. Hamilton, and other Gar- deners. Revikd' and amended by John Abercrombie, boufidy 3 s YOUNG'S NIGHT THOUGHTS, and his Poem on the Laft Day, fine pocket edit, neat, 5s AGITATION, or the MEMOIRS of GEORGE WOODFORD, and LADY EMMA MELVIL, by the Author of the Ring, Faife Friends, &c. 3 vol. neatly bouud, 9 s BOOKS juj} publifr:ed by J. BARKER. CONGREVE's WORKS, 2 vol. neatly hound, 73 ERASMUS'S PRAISE OF FOLLY, i'Juftrated with Fifty curious Cuts by Holbeine, and the Life of Eraf- inus, bound, 3s 6d THE FALSE FRIENDS, a Novel, in a Series of Letters, by the Author of the Ring, &c. 2 vol. bound 6s OBSERVATIONS ON THE GENUS MESEM- BRYANTHEMUM, in Two Parts, containing. Sci- entific Defcriptions of above One and Thirty Species, about Fifty of which are new ; Diredlions for their Ma- nagement; new Arrangement of the Species, &c. &c. By A. H. HAWORTH, hoards, 7s 6d ulOlun 1^1 fj Oi {'■' / >/>' /ju/ "^ -Jr X>^ ^-*^ . / l/}t^ i^LO/ti r ?^/ ■it fi£nYC£N1£RU6RAKy