DOM ■\ IT i. "■ 1 y V ^.! ■^^^n.r DIRECTf'"^ •% ^ \ flcc^SeC^ ^iMy^»zy THE DOMESTIC MANUAL OR FAMILY DIRECTORY. Containing RECEIPTS IN ARTS, TRADES AND DO- MESTIC tECONOMY ; fJELECTED FROM THE BEST AUTHORS, AND PRACT- ICAL artists; and containing many pro- CESiSES, NEVER BEFORE PUBLISHED. BY n. I. U4RWELL. JVEH'-LOJ\'I)OJ\\' PRINTED BY SAMUEL GREEN, 1816. x^ DISTRICT OP CONNECTICTTT, SS. .-^^.Be it remembered. That on the first (l. s. jday of February, in the fortieth year of the v, ' Independence of the United States of America, John W. Green, of said District, hath deposited in tliis office the title of a Book, the light Avhereof lie claims as Proimetor, in the ■\vords following, to nit : — '■ The Domestic Manual, or Family Directory. — Containing receipts in arts, trades and domcbtic ceconomy ; select- ed from the best authors, and practical artists ; and con- laininij many processes, never before published. By H. I. Harwell. In conformity to the Act of the Congress of the Uni- ted States, entitled, " An Act for the eucourageaient of learning, by securing the copies of Maps, Charts and Books to the Authors and Proprietors of thfem" during the limes thcreio nientioned." HENRY W. EDWARDS, Clerk of the District of Connecticut. A true copy of Record : Examined and sealed by me, H. Y\\ Edwauds, CUrk rf the Ditt. of Conn. ADVERTISEMENT ^ TO THE PUBLIC. J 1 HE foliowiiig Recci-pts, are oliered to tlic Publir, i;^ in liiG full belief, that among them, cvciy person Aviil find somelhiug of advantage to liiaiself. In a family, tlicy Avill be found highly serviceable, a=i affording information en subjects Aviiicli are understood by few, except the chcrnirit or professed artist. — To the ceconcmist, as enabling him to perform that for himself, ■which he has hitherto paid others for doing for him — and to the man of Avealth and leisure, they Aviii at least, afford a scries of interesting experiments. Particular care has been taken, to make every di- rection, and every proportion, intelligible to every per- son ; and for that reason, every technical tej m has been discarded. In general, every receipt in the arts, has been so wrapt up in mystery, that in reading a receipt, the man of plain, good seiise, is so often bewildered by the peculiar jargon of particular trades, that he might as well have read a receipt in a language with which he was entirely unacquainted. This misfortune has been studiously avoided, and if there should be a substance mentioned, with whi( !i tiic reader is not acquainted, he may be assured that it is mentioned by its most com- » mou name. The {)riucip&I ingredients, are to be found in the shops of the Druggists, and by purchasing of them, and compounding afterwards, mi.ch cost may be saved. THE DOMESTIC MANUAL. TO. ^DESTROY MOTHS. IT is remarkable that moths uevcr infest unwashed wool ; aad tliat they always abandon the place where such raw niaierials is kept. Hciice, tliose persons, to ivhoni the smell of Turpentine is too offensive, may avail themselves of tliis circumstance ; and place layers of undressed wool, between pieces of cloth, or put small parcels of undressed wool in the corners of slielves, or cupboards, or drawers containing cloathing liable to be injured by them. For this discovery, A?e are indebted to the celebrated M. Reaumur. TO REMOVE RUST FROM IROx/ Combine a proper proportion of quicklime, with mutton tallow, so that Avhen cold, it can be formed into balls — which must be rubbed on the utonsil, until it has entirely obliterated the rust ; after a flight coating of this has remained a few days on the metal, it is to be re- moved Avith coarse flannel rags, and another composition made of equal parts, of charcoal, red calx of vitriol, and boiled linseed oil is applied by continued friction,- till the surface is restored to its original brightness. A2 6 . DOMESTIC MANUAI/, TO MAKE GINGER-AVINE. To each gallon of water, put two pounds of lump, or best Kavaniia white suiiar, and one ounce anatity thus procured, is far from being suffi- cient for the demand for it in medicine, and various trades ; hence, it has become a branch of chemical man- ufacture, and the product obtained by art, is far superior to the native vitriol. Proceed as follows : mix five parts of sulphuric aeid, or oil of vitriol, with twenty- parts of pure water, (rain-water, after being boiled and cooled, is the best,) tlien add gradually, three parts of zinc ; the zinc should be cut or broken into small pieces not exceeding the size of a hazle-nut. When the ebul- lition or foamy appearance, ceases, the liquor must be strained, and after being evaporated over a very gentle fire, and then placed in the cool air, white chrj^stals will be formed, which are the white \itriol. 12 DOMESTIC MANUAL, TO BREW A BUSHEL OP MALT, FOR STROiNG BEER. Procure a large tub, with a false bottom, in which »re to be bored a number of holes ; cover it with a coarse piece of flannel, so as not to let the matter pass through ; then put into your tub, one bushel of malt, coarsely ground ; add to to it, ten or twelve gallons of water, seven and a half of which, are to be boiling, and the rest cold water; stir it well, and let it stand three hours ; then draw it oft", by a hole ma'le between the false bot- tom, and the other ; then add six gallons of water to the malt, a little hotter than the first — stir it well, and let it stand two Imurs ; draw this off, and pour on four gal- lons more of water, hotter than the last — let it stand one hour and draw it off. The two first liquors, or worts as they are called, must now be boiled with a half a pound of hops, continue to boil slowly, for two hours and a half; as it boils down, add your last liquor, so as to make, in the whole, twelve gallons and a half, or a little less, if you wish it very good ; then strain the liquor through a hair sieve, and set it by in tubs to cool- when it gets down to 70 degrees, of the thermometer, or a little cooler thaa milk-warm ; add to the twelve gallons, a tea-cupfull of good yeast — put all into a keg, and sei the keg on a tub, to savfe the beer that works out of the bung-hole ; fdl up your keg, two or three times, during the day, and in two iix thcw, and .sluks iVeqiicatlj fo^ two or three d:ns. A FINE GREEN PAINT— FOR OIL OR WATEll. A diivabl.,- '^reoji pigment, was for a lon^ time a dl^sidoratum among painters. — M. Einman, a member ui the Swedish academy, lu feu£;th discovered and pub- lished the following process : — Dissolve in separate ves- sels, a porEiou of zinc, in aqua-fortis, and a 'portion of cobalt, stioni;ly calciiicd in aqua-regia, until i..c liquors are coaiplctely saturated. VVhen both solutions arc prepared, mix two parts of the latter, with one part of the foraicr — then procure a hot and clarified solution of f)ot-a;di ; three parts of whicli Avill be required to pre- cipitate t!ie mixture above described After it has sub- sided, tiie (luid part should be gently poured off, and the sediment evaporated to dryness over a slow fire, until it ftssuaies a green color ; before this pigment can be used, it ought to be repeated)}' washed with filtered water. — OR FAMILY DlIlECTORy. 19 Thus, it v/Ui become (it, both for oil and water colours, as it is sufiiciently fixed to withstand the eiTccts of the j)ir arid suu, arid the icvenlor lias asccria'aied its superior dur.ibiiity by more than ten years experience. He adds, that pabtcrs, may, by tbii, composition, combiue tlit'ir ycllov/', and ultvairjarine, so as to ibrrn a very beau- tiful, aud pcriDuneui gieeu. BROWN WATER COLOR. RuGEE, in hispocket-book for painter, givra the following receipt, for preparing; an excellent "Drown- Avater-color : — Take tlie sniootk ripe sliells of the Buck-, eye, or horse-chesnut ; reduce tlieni to a coarse powder, and boil them se%"eral hours, m water ; p.ext, filter the liquor throu^ii flanuel, and let it stand, autil the co'oiir- in«- particles £:;bside. Thea carcfaily pour off the clear I'uid, and dry the sediment. Even in this simple rii "filler, tlie decoction affords a beautiful brov/n cojor, but is con.siderabiy improved on adding- a saiall portion of iiuni arabic. ARTIFICIAL LAC. Artificial ls.c, or lake, is made of dyes o? various colors, to wliich a body is given, by add.inj: powdered cuttle fish-bones. It is at present, prepared chiefly from scarlet ra,2:s, cochineal, or Brazil wood. — The best hoM'ever, is obtained from tlie firat of these articlcs^\?-:i the foUowins; manner: — Fivbt, let a pound of pearlash ■be dissolved in tv/o quarts of water, aud the solution fil- tered 'dirough paper. — Next, a pound of clean scarlet shreds, are to be added to the liquor, with two quarts of water, an t it remain until it is cold — tiicn put in an ounce of potash ; stir it about, and "ut j our siik ia a^^ain ; keep it in the dye, till it seems considerable ytilow ; then rinse it out and let it dry— after which, put it into a vat of blue dye, and let it remain there until it becomes of a sufjicienlj dark green, w'nen it must be slighlly beaten and dryed : — By letting it remain a longer or shorter time, a darker or lighter green will be produced ; at first, only a faint green is procured. BLUE DYE FOR SILK. Procure a large tub. which may be closely covered, and put into it a lie. made of three pails of rain, or river water, and clean beech wood ashes, adding two hand- fids of wheat bran, two ounces each of madder and white tartar, and half a pound of pounded indigo; stir it well togetlu r with a clean j^tick, every twelve hours, for a fortnight, until it gives to a piece of white cloth, di[)pe;l in'o it, a greenish tinge. — When the dye grows bright, it must be stirred only every nfiorning. Put the silk into a warm fresh lie, wring It out and then stir about in the dye for a little time, afterwards hang it ia the dyo, so that eveiy part may be equally exposed to the liquid ; besides the kettle for blue dye, there ought always to be another, fidl of lie, for rinsing l!ie silk, wlir-u it is wrung out of the d}c, and after it is veiy 22 DOMESTIC MANUAL, cleanly wiTtiig out of the dye, it sIioiiW. be rinsed in brook or rain-v/ater, then beaten, and ly nnxed, pour it, oil into a tin, or eartlien pot, rdc! keep it cover- ed for use. — The method of applying it, after well clean- ing and dusting the furniture, is by spreading a little piece of it on a woolen cloth, and rubbing the wood well with it ; in a few days the gloss "will be as firm, and as fast as varnish. TO MAKE RED OR BLACK CHERRY WINE. Bruise twenty-four pounds of the finest ripe cher- ries, either red or black — first taking away the stalks and any rotten or unripe fruit, thai may be among them ; after pressing out the juice, and even breaking the stones and crushing the keraels, let the Avhole ferment for twelve hours. Then run the liquid through a large llannel bag, into a vessel beneath, containing a pound of pov/dered loaf, or best Ilavanna Avhite sugar, forcing also by pres- sure, as much of the liquor from the bag as possible — "When the sugar is thoroughly dissolved, put the liquor up in bottles, filling the bottles up about half the ueck, or within nearly an inch of the cork. — This quantity of good cherries, will generally make six quarts of a most pleasant liquor, without dregs, of a fine deep red colour, more or less bright, according to the kind of cherries used, and it will keep considerably well, if put in a cool place, for more than a year ; an addition, however, of good brandy to every quart, will greatly improve tiie flavor, give it a body, and in consequence it may be kept much better. This wine, will be fit to drink in two or thre emonths. When the mass Is first wrung out, tlie juice should be expressed as much as possible, before the stones are attempted to be broken, or the ker- nels bruised ; they are then to be broken with a mallet, or othcrAvise ; the whole mass is to be returned into the juice, that all may fermeni together. The same rule is to be observed in making all other kinds of wine, from stoned fruits, whtre the flavor of the kernel is desired. C2 30 D0.ME.3TIC MAMUAt,, RED AND WHITE METHEGLIN. For every, gallon of wine, or metbeglin, to be made, take oue pouad and a iialf of honey, half aa ounce of tariar, aud three quarters of a pound of fniit ; if for 'ivhite wine, v/!iite tartar shouui be used, and if for red, red tartar ; tlse same as to the kind of fruit, for white "ivine, ■".yhite currants, and for red, red currants, raspber- ries, &:c. — Prepare the honey by n)ixing it with as much ^.Tater ?s will, v.hen added to the juice, of the fruit, al- lowing for the diminution occasioned by boiling, make the proposed quantity of wine. This being well boiled aud clariiled, infuse in it a few leaves each of roscmavy, lavendar, and sweet-briar, and when they have remained tv;o days, strain it on the expressed juice of the fruit, : ut ill the dissolved tartar, an' stirring the whole vrcll to- .; ether, leave it to ferment. In two or three days, put it •:ito a seasoned cask, and keep fdling it up as it works over, and on its ceasing to work, sink into it a linen bag, •"cntaining a little orange and lemon pea!, a litUe cinna- T^ioa, cloves and nutmegs, with a small clean stone, sufK- I icixtly heavy to carry the bag to the bottom of the cask; liien closely bung it up — If kept for six niontlis in the risk, and at least nine in the botUes, it will be very ex- f -Jlent — an adflition of good French br?utly, improves ihe liquor, as indeed it docs all our commca home-made vi;!e?> as llicy are cailecL ANOTBER RECEIPT FOR MEAD, OR ME- THEGLIN. Tills A?ell the v/hites of six eggs, in twelve gallons '>r water ; and to this n)ixture, when it has been weH odt;d for half ^n hour and skimmed, add thirty-six pounds of the'ilaest honey, v.'idi the rinds of t-»w) dozen 1; ::!ons. — Let thera boiltogetlicr a short time, and on the V.quor's becoming suiriciently eool, that is to say, in Avin- '■!•, about mlik-marm, and in suaimer, rather cooler — --.•;.: aAo it a plat of ycaot, and set it to wwk } when it OK. fa:vjily I) i rectory. 31 works, put it ^v\{h the lemon pea!, into a sccoud cask, ■which must be filled up with some ci' the liquor that has been reserved, as fast as it flows over;., aud w!jen the hissing ceases, drive the buu^; close — let it stand five or six months, and bottle it ofi for uae. If intended to be kept lor several years, put ia a liile brandy, and allow a pouad more of hoaey, ior e-very galioa of Wtiter. AN EXCELLENT AMERICAN WINE- AS RECOMMENDED BY JOSEPH COOPER, ESQ. This f;ent!eman ia a letter to his friend, j^ivcs the followii^g directions which have since beeu published. I put a quantity of conib, from which the lioney had been drained, into a large tub; and added a barrel of cider, immediately from the press, This mixture ■was well stirred, and left for one niglit. It was then straiued before a feriiienlatlon took place, and honey wa^ added, until the streagth of the liquor was sufficieut to bear an egg. — It was tliea put into a barrel, and after the fermentation commenced, the cask was filled every day, for tliree or four dajs, that the filth migiit work out of tlie bang-hule. When the fermcatation moderated, I put the bujig in loosely, lest stopping it tight, might cause the cask to burst — at the end of six weeks, the liquor was drawn oiT into a tub, and the wliites of eight eggs well beaten up ■\rlth a pint of cleai} sand, were put into it. I then added a galioa of cider spirits, and after mix- ing the whole togctlier, I returned it into'the cask, which h^ad been well cleaned— bunged it tight, arhd placed it ia a proper situation for racsing off when fuie. In the moalh of April following, I drew it olY into kegs for use, and found it eqiral in my opinion, to any foreign vv'Imc ; id the opinion of many judges, it was superior. — This suscess has iudaced rac to repeat the experiincat 32 DOMESTIC MANUAL, for three years ; and I am persuaded, that by using clean hocej-, instead of the comb, as above directed, t^uch an improvement n^jf^ht be made, as to give a good whole- some vine, without foreign insredierjts, at twenty-five cents per gallon, even were all tlie arlicies to be piucha- Ecd al the market prices. CURRANT WINE. Take fourteen pounds of currants, when perfectly ripe ; tiiree gallons of cold water ; bruise the currants ia the water, and let them remain therein, t\vo or three days, and stir them once a day. Strain the liquor from the fruit and stalks, and add fourteen pounds of sugar to the liquor (hat has been strained from the currants — • the wiiole may tlien be barreled, and left a fortnight without putting ia the bung ; after which, bung it up close, and bottle it oil" at tlie beginning of Avintev, pre- viously adding for every ten gallons, one quart of Frencli brandy. The sugar should be of a good qual- ity, or honey may be used, allowing about one third more in weight If the flavor of orange peal, which is very grateful in most wines of this description, be desired, a small quantity of the rind will give it an agreeable fla- vor. Sloes, bruised and infused in currant wine, impart to the wine a beautiful red colour, and a pleasant rovigh, subacid taste, resembling that of port wine. ELDER WINE. Take tv,elve and a half gallons of the juice of the ripe elder-berry, and thirty-seven and a half gallons of water, that has been recently boiled, and to every gallon of Avat^r, add three and a half pounds of sugar, or four and a half pounds of ^trained honey, which Avill incor- porate while Avarm ; add of ginger half an ounce, and of alspice, three quarters of aa ouoce to every four gallons Oa FAMILY DIRECTORY. 33 of thiB mixture, and when the whole is a little cooler than milk-warm, add about half a pound of yeast, (brew- ers yeast if it can be obtained,) and let it ferment blowly for about a fortni^raiy to thin it still more than can be done witli oil, by the addition of a litlle spirits of tuipentine, so as to make it th?,'. WALNUT CATSUP. Take fifty green walnuts, beat them in a marble mortar, and steep for twenty-four hours in a gallon of good vinegar ; then add cloves and alspice, of each, half an ounce ; three or four onions, or shallots, and a little salt. Boil the whole, uiitil one third l)as boiled away, then strain them by a stronx pressure; filter lheir> and bottle the IJquor for use. Oi. FAMILY DIItECTORT. 43 A SOAP, TO TAKE OUT ALL KINDS OF SPOTS. Take one pound of Venetian, or wliite soap ; six yolks of e^^s, and half a table-spoouful of common salt, ground very fine in a mortar. Incorporate these ingre- dients -with a sufficient quantity of the juice of the leaves of white beet ; make tlie whole into small cakes, and dry them in the shade. To use them, wet the spot- ted part of the cloth Avith clean water, and rub the cloth on both sides, with tlie above soap thoroughly. Then wash the cloth in clear water, and if the spot has cot disappeared, repeat the same operation, COLOGNE WATER. If you wisli a large quantity, take twenty-six pints of spirits of wine ; seven pints of the spirits of rosema- ry ; four pints of common honey-water ; six ounces of the oil of Benjamin ; three dradinis of the essence of oranse flowers ; one ounce of the essence of cedar ; one ounce of the essence of lemons. Mix thcar., acd add if you please, a little oil of rosemary. COMPOUND SPIRITS OF LAVENDAR« Take one ounce of the oil of lavsndar ; half an ounce of t'ac oil of rosemary ; one jcallon of spirits ol wine, and two gallons and a half of strong brandy. — Mix these, anil add tijree ounces of cinnamon ; three oimccs of nutmegs, and two ounces of red sander's wood, cut into fine shavings — then add two oaaces of cloves j let it stand for a 'week, llieo strain for use. 41 BOiMBSTIC MANUAL, BALSAM OP SULPHUR. Take or.e pound, of flewers of sulphur, and oil of olibanum, four pounds ; boil these in a pot lightly cov- ered, until the oil and sulplnir are completely Wended isto the consi&teuce of a balsam. COMPOSITION FOR RENDERING BOOTS AND SHOES WATER PROOF, AND DURABLE. Take one pint of boiled linseed oil ; two ounces of commoQ bees- wax ; two ounces of spirits of turpentine, and half an ounce of Burgundy pit«h, — Let thera be carefully melted togetl>cr o\-er a sIoav fire. With this mixture, new shoes, and boots are to be rubbed either in the sun, or at a little distance from the fire, with a sponge or brush : This operation should be repeated without wearing them as often as they become diy, until they are fully saturate;)ed in Abater. — N. B. — For the spirits of wine, substitute strong brandj-. CEMENT FOR BROKEN CHINA. Take of isiiiglass, or fish glue, gum mastich, and \( nctiaii, or common turpentine, of each, equal parts ; diesq've tlie isinglass in a little boiling water ; pulverise the ji,iims, and beat them v/ell together in a marble mor- tar — if the turpentine is not sufficient to form a proper coc5ist«iu e, add a little more. Oa PAailLY CIRECTORV. 51 DR. rJORGAN'S CfJRE FOR THE BOTTS, IN HORSES. Take a table-spoonful, of mislaclccd lime, and l:t it be given wit!) the ^vater and toed of the hovso, half in the morning, and half at night ; conliiiue lliis rci;ularly for fire or sbc days, and it -vvill cornpielcly evjiclffee botts. ELIXIR PR0FRIETAT13. Take of powdered gum myrrh, two ounces ; one and a half ounces of socotorine aloes ; one ounce of English saffron, and one quart of strong brandy. Put the myrrh into the spirit, and let it stand by the fire three or four days, loosely corked. — Then add tiic satl" ron and the aloes. Let ii stand two days, llieu strain it for use. GODFREY 5 CORDIAL. Take one quart of molasses ; twenty -five drops of the oil of juniper ; twenty drops of tlie oil of sassafras ; one ounce of elixir paregoric ; one ounce of laudanum ; brandy, one pint, and clear ^vater one quart. Mix them, and they are ready for immediate use. — This medicine differs veiy little from paregoric, in its rirtues — it is given to children in doses of a tea-spoonful at a time. ESSENCE OF LEMONS. Take of t])o. oil of Icimon peal, four ouacea j mix this oil wiili a quart of rectified spirits of wine ; shake the mixture well, and let it sta^d a day or two, whea it will be fit for use. 52 EOMEST^C MANUAL, ESSENCE OF LAVENDAR. Take four ounces of the oil of lavendar, and one quart of rectified spirits of ivine — mis them, and let the Biisture stand twenty-fcur hours, ESSENCE OF CINNAMON. Take two ounces of the oil of cinnamon, and mix it with a quart of spirits of wine. BEST AROMATIC BITTERS. Take half aa ounce of gentian roet, cut into small pieces ; coriander seeds, ?nd orange peal, of each half an ounce ; cianamcn, Virginia snake root and ginger, of each one drachm ; grains of Paradise and red sauder'a ■wood, of eacli one drachm ; spirits, either rum or bran- dy, three pints. BITTERS No. 2. Take of gentian rcot sliced, two ounces ; orange peal, one ounce ; ginger and cinnamon, of each half an ounce ; pepper, one drachm ; red sander's wood, three drachms. Mix them in three pints of spirits. STOUGHTON'S BITTERS. Take of gentian root sliced, two ounces ; dried or- ange peal, one ounce ; Virginia snake root, half an ounce ; cinnamon, two drachms ; spirits, one quart. — Mix, and let them stand for four or five days, and then strain for use. f)R PAMILY BIP.ECTOKV, EAU DIVINE. Take of rectified spirits of wine, four pounds : oil of lemon?, and oil of Benjamin, each two drachm?, and half a pint of orange flower Avater. — Distil, and adil ri^ht pints of pure water, and four pounds of loaf sugar. MILK OF ROSES. Take two ounces of loaf sugar ; half an ounce of oil of almonds, and a pint of rose water. Mix tiieai well togetiier. HILL'S BALSAM OF HONEY. Take of balsam of tolu one ounce and a hali' j spirits of wine, one pint ; traumatic balsam, one quart, t^nd half an ounce of Diagon's blood. Mix them to^ Setiier. SECOND METHOD FOR THE ABOVE. Take one quart of traumatic balsam, and dissolve m it half an ounce of Dragon's blood. TURKISH GLUE— OR ARMENIAN CEMENT. This glue, which will thotou/ihly unite pieces ol glass, is thus made. — Dissolve five or six pieces of gum mastich, each the size of a pea, in as mucli spirits ol wine, as will suffice to render it liquid ; in another ves- sel, dissolve as much isinglass, (Ash glue,) previously moisteney injury from the application. — In a few days, the blotches drj^ up, the itching ceases, and the animal is completely cured. We should, how- ever recommend, on using this ointment, that the animal be housed a few days from the weather, if it should prove stormy or damp, a caution requisite in all cases, where mercury is used. SHORT METHOD OF BLEACHING COT- TON, THREAD, &c. This mode of bleaching, which has lately been in- troduced at Strasburg, has hitherto been kept very s«- cret. — From the operation being performed in so short a time as two days, and not requiring extensive works, (any ©ut-house being sulficient) as well as from its being practicable at all seasons of the year, it Avill be found very beneficial, to those especially, who cannot afford the expense of a large estabUshment. Take two parts by measure of quicklime, and place it in the corner of any room, taking care that there is no Avooden floGr on the spot, or M'aii'scotfmg Avhere the lime is throAvn ; cover the lime gradually, Ayith ten times the quantity of sifted ashes, gradually sprinkled over it ; sprinkle with water, lightly, every covering of ashes that is laid on, and be careful to fill up with wet ashes, the crevices that are coofetautly produced by the heat, and motion of the mass. eft FAMILY DIREC'TOilY. 59 WIk-D the lime is slacked, aiul the mass thoroughly cool-i fed, make from it a lie, with clean vain -R-ater ; observing by trial, -whether it be too caustic, or not. — Carefully untwist the skeins of cotton, tie thcni in parcels, and im- merse them cold, in this alkaline lie, in which let them remain for six hours ; turning tliem about occasionally. The lie wlicn exhausted, i3 generally thrown away as useless ; but it might, i)C'ihap3, be better employed, in slaking afresh quantity .of lime. After taking out the skeins, Avash iheni in a running stream. Hosier}', stock- ings, gloves, &c r'liould be slightly tacked together, to facilitate the n arv'pulatior. After m- ashing, boil the ar- ticles in a bath of the same kind of lie, in w!ii6h soap has been dissolved, in the proportion of six pounds, to eveiy sixty-six pounds of cotton thread ; the lie should be sufucient to cover tlieni : Let them boil for twelve hour?, taking care that the copper, in which they are boiled, be thoroughly cleansed after ench operation. — While it is boiling, the cotton should be almost constant- ly turned, loth to prevent that part which touches the bottom Irosn being burnt, and to expose eveiy part < qually to the action of the liquor. On being taken out, tl.ie ccitcn must again bfe washed as above mentioned. It is next to be boiled in water without lie, but the same proportion of soap, as before directed. The boiler be- ing well cleaned, a sufficient quantity of rain water is to be put into it, and the goods to be boiled and turned as before, and during the same time. 1'he cotton is then washed for the last time, and hung out in the air, or laid on the grass to diy. In cold weather, it may be dried in-doors : It is to be observed, that the quicker it is dri- ed, the more beautifully white it becomes. In the whole process, care must be taken not to entangle the thread. PORTABLE SOUP. This composition, which has of late become of such general use, in public hospitals — on board ships of war, and merchantmen — bound on long voyages, is in- deed valuable in such situations, from its durability — So' DOMESTIC J^ANUAL,- the small compass it requires, and presenting at aoy time required, a rich and nutritious disb. It is thus prepar- ed : — Take a shin of beef,, a knuckle of veal, and a ham-bone, ivith a little of the lean remaining on it. — Break all the bones, and put. the whole into a vessel, proper for boiling, with* barely .sufiic lent water to cover tlie meat. Then put in Cayenne pepper, but no salt — a little mace, and a couple of onions, Avith, or without any other ve*;e!ablcs or spice, according to your liking. Let it boil sloAvly for three hoGrs, or until the meat has boiled to pieces. Strain oifT the liquid, and leave it in a cooi ratuaticn until it becomes quite cold ; then taking away the cake of fat on the top for otJier uses, pour the soup into a saucepan, and set it over a smart fire, where it must be kept bclliag and constantly stirred for six Jtours. After this, pour it off, and let it stand in a cold situation till the next day ; then put it into a large bovvl or deep pan, and put tlie pan containing it, into another of water, and set them on the fire to boil — stir the soup occasionally, until it becomes quite thick and glutinous. This being properly attended to, the soup will be made, and has only to receive tlie intended form of cakes, which may be done by pouring it into shallow tin ves- ?els, or common saucers ; observing to make the cakes ihin. When these cakes are cold, tliey should be spread on clean flannel, and laid out to diy, till rendered hard by the sun, or other gentle heat. While drying, they must be frequently turned', and on putting them up, a piece of clean wiititig paper should be laid between them, and they should, if convenient, be packed in tight tin boxea. One small cake, when dissolved, by stirring in a pint of boiling water, with the addition of a little salt, will make a bowl of rich and palatable soup, in five minutes or less, and a good gravy for poultry, &c. may, by the same means, be speedily made. Portable soup, in well hardened cakes, will keep a great length of time, and in all climates — being in fact, a kind of glue. OR FAMILY DinECTORY. 01 TO 'restore the writing on dam- aged PARCHMENT, DEEDS, &c. The following mixture, it is asserted, will make writing, that has been obliterated, faded or sunk, ekhev ises. When mist or dew, attends a Irosty nij^ht, but has not preceded it, Dk. Dak win, supposes that a hoar frost mny be less injurious than a black frost, because the case of ice, on the bads of trees, or on young .irass being instantly produced, cov- ers them with a bad conductor of heat, and prevents tlicra from being exposed to so great a degree of cold, as is occasioned by the continuance of a black frost, without any mist. 3. An aiionyraous foreign writer suggests the practice of depriving, towards the end of autumn, those fruit frees of their leaves, which are exposed to injury from winter frosts ; and adds, that some precau- tion is necessary in this optration, to save the buds, which are by nature destined to mifold in the succeed- ing sjiring, from any external injury. Yet such des- poilaiion ongiit not to he undertaken with all trees, at the same period of time, as those which possess a greater OR. FAMILY DIRECTORY. 63 ahundiince of sap should be aliowerl to keep thfir letves to a later seasi;u than otlu-r?, havi.js; a less por- tiofi of vegetable juices. In ordfr to recover and preserve such trees as have tvideatly beeu injuie'i by severe winter Irosts, a gentle!>ian hr.s lately recoinme id- ed the following easy and expefli;ii>us rome ly : — For the success of this, hi? appeals to repf^atcd experience. When a tree has sufferpd from intense cold, he recora- iiieuds, to make haii^itudinal incisions in tlie bark, ex- tending the wliole length of the tnmk, on the nordi, Vitst, and east sides, but Kev?r in a southern direciiou. As the east winds are very dry and piercinK, very- few and siiperficiul slits are to be made in that direc- tion. This operation ought to be performed in the month of March, before the first S3p rises, and repeat- ed in June, while the second sap ascends ; but always so managed, as that the outermost bark, be only liivid- ed ; for two deep an incision, though harmless in the spring, might be attended with fatal consequences ju the heat of summer. In trees however, which are thoroughly frozen, it Avill be useful to make deeper gashes, in order to give vent to the stagnant fluids, and promote their circulation. These gashes should be di- rected against ths centre of the tree, and drawn in a straight line downwards ; for in t!te contrary case, the bark is apt to separate into chinks ; afford shelter for vermin, and eventually frustrate the attempt. By a strict attention to these rules, it Avill be found that apple trees in particular, when slit in every direction, (except the south side,) retain all their bark ; others, which hatl und?rgone but half of tlie operation, were but partially preserved — and such as had received only two cuts, retained only the adjoining portion of the bark, from which, however, new shoots were pro- duced. Tltis simple metltod, is farther attended with the additional benefit, that while cootribuiing to the growth of the tree thus afTected, it tends to prevent the decay of those, whicli have in the prccoding year, been injured by the depredations of vermin, and the Bubsequeut stagnation of llicir fluids. DOMESTIC MANUAL, TO REMOVE FRECKLES FROM THE FACE. The following directions, are taken from the Rev. Mr. Harris's minor Eacyclopedia : — Put into a phial, any desired quantity of lemon- juice, and mix with the juice, a small quantity of powdered borax, and a little refined sugar. Let it stand for eight days, and then apply it frequently to the freckled part, by means of a sponge, or soft rag. TO PRESERVE THE HAIR. The common cause of the hair's falling off, is, ia general, but little known. It has of late been discov- ered, tliat in most cases, a small worm at the root of the hair, occasions the cor-plaiut. To destroy such worms, the foiioMing mixture is recommended : — Take two ounces each, of rosemary, maidenhair, southein- Avowl, m^rilir-berrics anc! hazle bark, and buro them to ashes on a clean heartii, or ia an oven ; with these asius, make a strong He, with whic!;, wash the hair at the roots, every erfect solution. In French brandy, the diiTerence cannot be perceived by the smell, but some say, that it Avants, A^'heu thus mixed, the full smoothe taste, that distinguishes cogniac. — In this case, the remedy is easy. It is only to arid to the mixture, some substance that Avill supply the deficient quantity nf essential oil. For doing tiiis, directions Avill be hereafter giviu. Id the. year 1802, the Re*/. Bkrgtss Allison, of NeAV- JersfiV, obtained a patent for " improving spirits," and ia^ 1803, made an improvement in tlie application of the principle of rectifying or ininroviag spiritous li- quors. AltJjough I\Iu. Ali,ison's process may contain some peculiarities tliat n.ight entitle him to a patent riglit, yet it appears that the discovery cf his principal agent, in freeing liquors from their essential oil, had some time before been discovered by European cliemists. The substance ■which Pflr. Allison adA-ises, is the same that all rectifiers of spirit nov/ use — viz : — charcoal ; as his process is, indeed very correct, v.e sliall insert it, observing lioAvever, that as a patent, his directions miist not be exactly folloAved, imless a riglU is procured from him, aud theQ add a process, perhaps more advantageous. G 74 BD.ME3TIC MAKfALj MR. ALLISON'S PROCESS, Procure a ([uantity of good maple or cliesnut clmt- coal, takio;;: care to get such as lias not boco expoeed to the rain, or heavy dews ; let this he ground as fine as possible, and at all times kept perfeclly dry ; next get a proper kind of vessel ; lor instance, a half hogshead, which ought to be made as smooih as possible. In this, there must be fitted very nicely, a second, or fuU,e bot- tom, about four inches above the other, perforated uith its many holes as can conveniently be made with a very large gimblrt ; a hole must then be n)ade between the true and false bottoms, for the purpose of drawing olF the liquor as it becomes rectified. The cask must now be placed in a firm position, so that a barrel will stand r.nder it, to receive th(; liquor. Two pieces of llanoti, cut to fit very exactly, must now be laid on the false bot- tom. Then in anoiher tub, mix, or rather moi^^len well a quantity of charcoal, "with a portion of the llfjuor to be rectified. Strew this paste or mixture, closely over tlio flannel, to the thickaem of about an inch, so lliat no crack or crevice be left ; it is then ready to receive the liquor to be rectified ; but to avoid disturbing this paste by pouriug on the liquor, it will be advisable to cover it •>vith a piece of gauze, and also to put into the tub, a j)iece of board, on -which the liquor should be gently poured. This tub so prepared, is now capable of rec- tifiying three hundred gallons, without being removed — lo do which, proceed as follows : — In another tub, pla- ced along side of this, mix with the quantity of the liq- uor to be rectified, as much charcoal as will be found ntcpssaiy to deprive it of its peculiar flavor, which will be about one eighth ; according however to the tiuality of the charcoal, and the quantity or strength of tlie esseiiiial oil to be destro} ed. After standing a few minutes, this is now to be poured gently into the filter- ing tub until it is hill ; the liquor will soon run through, and after the first quart, will be found perfectly pure find tafctelesi=. By pouring on the liquor too fast at first, it will sometimes run ('o^?a Uie sides of the tub, and by OR FAMILY DIRECTORY. this branch of business, whose process is, in mnny points, far superior to that of Mr. Allison'?, for the foUowinjj reasons : — Where charcoal is used only by it- self, its boyancy and lij^htuess of texture, renders it li- able to rise to tlie surface of the liquor ; with this fact, evcrj' distiller is acquainted; and as the liquor to be rectified, settles towards the bottom of the cask, Mr. Allison, himself, mentions that the finer particles of the coal, are apt to descend with it, blackening the liq- uor, and thereby rendering it unfit for sale. The. use of sand, entirely relieves us from this diffuulty, being so ponderous as to sink in any (luid ; it f^rms at the bottom, a firm and dense bed, througli vrlii )), nothing bat a clear iluid cao pass, and which eirectually detains thp finest particles of the coal. Let tiien a cask be made, according to the abnye directions, wiih a fnls;; bottoni, covered well witli a double flannci, andi in the first place, lay over the fhiiin"! a layer of fiii- sand, tijat has been repeatedly wasfi-d, to^ free it from any salt, or odi' r soluble matter that may be mixed with it This caution is particulaily ncci's,-'.arv, where sand, taken 76 DOMESTIC MAVUAL, from a salt beach, is used ; over this lajer of sand, a layer of powdered charcoal should be spreavl to the depth of an inch and a half ; then another layer of s^and, then a thicker bed of charcoal ; observing ahvays that the uppermost layer should be of sand. On the uppermoot layer of sand, a single piece of flannel should be lal;!, cut into a circular form, so as nearly to iit the inside of the cask, and indeed, made ratlier longer, in order that a hoop, whlcli should be prcvscuf ly prepared for t!ic purpose, may be pressed upon the ilannel, and '^online it on all sides cf the cask ; a small piece of i^oard or shingle, should then be laid on the flannel, and die whvile pressed down ; the liquor to be rec'iiied, mast be gently poiircd on the shing!.;, until there is a suiTi- cicnt quantity in tb.e caLik ; in this case, the sand detains ■^ny siimy or nracilagiuous matter that ihe bquor may bald in sol;Uion, and tiie absorbent qualities of tfie coal, tfrectually frees it from the essential q'iI. it may be proper to mention, that in this operation, notiiijig sliouM i.e used tliat can give; ai)y kind of flavor to the spirit ; the casks usrd, ought to be of avc 11 seasoned oak, and the false bottoiHs, and all the wood used in the process, cf tiic same material. IMITATIO^T OF FOREIGN' LIQUORS. By the process of rectification, above detailed ths operator will become in the possession of a perfect pure and tasteless spirit, to Avliich f.:)y flavor tb.at may be de- sired, can easily be given, by the application of the proper ingredient, or use of the essential oil. The us- ual mclhod, is to mix one gallon of the brandy or spirit to be imitated, with t?ro gallons of the rectified spirit. — Tiie proper prop-.rtions, however, must depend' upon the puii'y of the rectified spirit, aiid the relative flavor of the brandy, or other spirit to be imitated ; as the great- er the quantity of the essential oil it may possess, the smaller proportion will effect the purpose. Much then, depends upon the quality of the ingredients; anl it is requisite, tJuil tl'.e operator be a man of correct taste, tg OR FAMILY DIRCCTORY. 'I Ijc able, properly to apportion tlicm, IJut as has al- rci\(ly been mcutioncd, uU spirit is radically the same, receivins its peculiar flavor, from the presence of an es- ocutial oil ; a due quantity of M'hich, is necessary : it is evident, that no attempt at imitation, can be coiiipictely successful, without bavins; the due portion of esL^e^{ial oil. Thus, althouirh a mixture of one jjallon of Frciirh brandy, with two jrallons of jectifu'd spirit, will sraeil exactly like brandy, yet tlu rn -^vili be a deficiency ot the essential oil, wiiich ivill hov.cver, be detected oniy when mixed with water, and by one accustomed to the full, lucious taste, given by the essential oils of Bor- deaux, or Cogniac brandy. An inijredicnt, t'iereforf>, posscssiniT the flavor of the brandy, is here wanted, to supply this deficiency. It 'm obtained in Eniijland, by fermentinir dricl wine lees, and e^c'ricting iheiefroni, a spirit strongly impregnated widi the ess* luial oil, of wliicli a sufficieiit quantity is added to the rectified spirit, to give the ciesired tiavor. Thesf? lees may be import, d from France ; but tJu- American distiller should be careful to have the particular kind designated, lest he may attempt to malce Cogniac brandy, from Bordeaux lees. A spirit may also be oh-:uned by ferrr-.-ntlng rais- in3 with Avater and a small quantity of sugar, that >vill be found highly serviceable. Another method is to scorch, or partially burn, n quantity of prunes, and infuse tbrm in the neutralized liquor; a few drops of sweet spirits of nitre being ad- der!, and about one eighth part of strongly Havored bran- dy, renders the imitation vfay co:nplctc; OF COLOURING LIQUORS. Althou'jh this branch of business, is gp'^^rally coq. nd'^red as of no advantage to the m'^nufacturer f mere- ly gin, or whis](ej ; vet it is to be observed, tbnt to a barrel of whiakcy, if there be addv^d a double handful G2 JJ DOMESTIC MAKLAL, oi parched, or burnt wheat, the fiavov will not only be improved, but it will receive tlxe appearance of being older than it really is. Those v.'lio M-ish to make imitation rum or brandy, ;nay color witii brown sugar, highly burnt, or boiled in an iron vessel. The quantity necessary, will depend upon the quality j and !i!e person using it, must depend on his own discretion. A quantity of oak Ehavlnj;s, di- gested for fcome time in spirits of Avine, will form a di- lute tincture of oak, whicii in reality, is the basis of th6 color of French brandy. This may be used for color- ing spiriib, inttciifl of burnt sugar. Gin and whiskey, when old, acquire a slightly yel- low appe-.U'auce, probably froai remainuig long in the oafek. This colour may be giv.'*i by adding to the liq- uor a vciy small quantity of tincture oi turmeric ; the tinge should be very slight. CONX'ERNING YViN'E AND CiDER. Tiiere is surli a einnljtude bctwfcn wine and cider, [hat they are frequently mixed, and sold as wine ; and indeed, a great quantity of cider is nnw sold for wine, witiiout rontainin.o; any of the latter — the usaaagement of both, s'lould be alike from tlie pres?, till they are completely fit fair use. Body, fermentation, flavour and clemiiness, are all they require from our hands, to rea- der them complete, and with a little limfly atteaticn to these maiertal points, we need col ever fail of success ; but without a timely and (\ae atttution to these points, wo are nearly as ccriaiii to fail in the attempt. Wine is the juice of the grapes, fermented — before fermentation, il is c dkd must — in this state, it is com- posed of water, sue:ar, aroma (which is the essential oil of the grapes, and gives to the wine all its smell) and in abuadaiue of tarlar, (whi h is the salt of the grapes, iwA gives to wine all that rich acid, in wirch it ditlcrs from Co'.cr in taste ) Wbile swett from the press, this tartar h held in sciatica by su^'ar, as m'cU as the watery on FAMILY DiaECTORY. 79 part of the liquor ; but in tlie act of fermontation, th« sui;:iv cban;];es into spirit (alcohol) Avhich cannot hold tartar in solution, a'ul whicli, when coliected with a stili, is called brandy ; as water cannot dissolve more (ban a certain portion of tarter or any otlier salt, all the bupcrfluous quantity of tartar flies oft', adheres to tho sides of the cask, in form of a salt, is scraped otf and :'oU\ in tljc s!iop3 as crude tartar — th;- same substance re- lined, is crdlefl creans of taitar, and contains the same propcrlies as the cnid.\ Durins; the act of fermep.ta- tion, us tho sn^ar heco;ncs dccomposf d, all that part of (lie caib'onic acid whicli it coaLained, and which does not unite hydroijen to form spirit, escapes in the form of i;as, (fixed air) ditlases itself throug:'! tiie v/hole mass of ihe liquor, and "ives it that lively and agreeable taste and sparkling appearanc:o, \vhich is to be found in good cider. Therefor?, those two acids (die tavSarlc aud carbonic) wit!) the wntt r, spirit and essential oil of itia grape, being t{;oron2;hly incorporated by tfie act of fer- mentation, compose that delicious beverage, called wine. Cider, is the juice of apples ; when new from the press and sweet, it is composed of water, sugar, and ar- oma, (ess^nitial oil of appl:s, which gives it all its smel!) but no tartar, or if a -y, rery liule — and io thl^ article only," it difT.Ts from wine in taste, Suj^ar, (no matter from what ve;;e:abl2 It is produced) always proiUices ihe s v:ne reiUit, when decomposed by ferinoutation — it alwfijs produces carb iuic acid and spirit, and If prop- erly manai^ed, will impregi^ate the liquor with both — b ;l as app'es pe.'.erally prodisce less su^ar than grapes, tb.e cider iijoaf r;.dly contii'.ns l::ss body (spirit) than wine. Tiiere is a diflbrence in flavour, between the essential oils of the applii an 1 grape, i.'Ut hi- thau is generally iinagined, so that if the gri-sser p-':licles of the oil of the a;>pl( s be not permitted to imp.egnate the cide;% the Jln: r fragrance of the oil is useful iu the formadon of ar- tificial wine, and in a gieat degree resembles the oil of some of the grapr^s. It is froai this reason, that some of the Spanish bramiy, is not far diftereat iu flavour from our best made cider biaiidy. 80 DOMESTIC MANUAL, From a knowledge of tlie above facts, you may, from common new cider, make an excellent imitation of the common wines — say I/isbon, Tcncrlflfi, Sherry, &c. by irapregnatinu your cider with tartar (which will givp. it the taste) au'l the best of brandy (which will give it the smeil) of wine and the deficiency of body, Avhile the act of formentatioo will incorporate them all thorouehly together, and by drawing it oil before the scum falls, (as it is tiiat Wiiicli gives it tlie tincture of rotten apples and grofs oils) you may have vcW ihe finer fragrance of the a[)plcs left, to communicate aay apple or cider ila- voar to the wine. THE METHOD OF MAKING A HOGSHEAD OF AVINE, FROM NEW SWEET CIDER. Take abont ten pounds of clean crude tartar, pound it in a mortar and ('.isssolve it by boiling a few minutes in three or four gallons of street citler, in a clean copper, or brass kettle, taking care not to smoke it ; tiien throw it while iidt, into the hogshead of new sweet cider, and stir it perfectly with a slick ; put into the cask about from five to teii gallon.- vi gccd r^al imported brandy, according to tli'^ quality oi the cider, or the strength of the wine required to be imttatetl, and stir it well again, let it btand to ferment, till the scum on the top becomes very much cracked (whic'u is an indication of its inten- tion of failing) thep ratk it oft' before the schui fai'.s — to procure a fair «.ciuv., the cask should not be quite full ; clarify your wine in the usual way, either with isinglass or mUk, or eggs and milk well beaten together— auvl it may be fold for the common Lisbon, TenerilTe, or Sher- ry or other wlaes — its ifiiitation will vary a little, accor- ding to the quality of tartar an SPARKLING. Stir into the cssk, some pounded chalk, in com- mon, about from half a pound to a lound is sufficient for a barrel o! iiqi-.o'.-, but this dep^'iids on the Cjuantity of acid to be neutralized — you had better use too little than too m'.icl', ns you tlien h;ive an opportunity of put- tiijg in more, till you reduce as much of the acid as you v.isli ; iu a lew hours, it h:(S its effect — when irine or cid.T^r becomes sour, it generally loses some of its lively taste arid sparkliau' afipaivrtuce, which is the car- hoiiic ncid (fixed ai?) but that suhstiuicp being a native in'iab',t:!(;t oi the c!i ilk, is set at llbeity by tiie acid of the wine or cider, and escapes, U" the cask be open, wi;h<--ut doiii2 any ^ood, but merely iicutriiziaij the acid of the liquor; Avhoreas if the cask be lull of liq- unr an I well buused after the chalk is pit in, the fixed air mil diffuse itself throughout the whole mass of liq- 82 r.0ML"^r maxual, nor and render it lively and sparkling — but this sub- stance not beinn; so well incorporated as the orisjinal had hoftn by tln^ act oi (crnientatioa, will not continue with the liquor so Iciig as if it were original, and this liquor sliould he used sooner on tliat account — an ad- dition of a iitlie spiiit would prevent it souring again. Any wine may be so much clarified wilh isinglass, that it will become too thin and lean ; in this case, it is belter to beat up a number of eggs with some milk, stir t!iem in aod let the wine stand on the lees — the ivine will fci;d on the eggs and grow rid) — the egg- shells ouglit not to be us.d (as is sometimes done,) for they are a carbonate of lime, and would neutralize some of the tartarous acid of the liquor, and not suffer it to settle, until they were all dissolved. TO REXDER LIQUORS CLE.\R, TH.VT HAVE BKCOME COLOURED WITH RUSTY IRON, &c. Stir into the cask same milk and eggs well beaten together, let it settle and rack it o'X ; fresii blood would be better, though it would be disguslin:; to some people if they know it — the cmgulum of tliese arlicles, en- "velope the colouring maltir, and precipitate it to the bottom. None but clean casks should be used on any ac- count ; and all casks, before they are lain aside for tiie season, should hz well waslied, (h-io;l, s:noked wiih sul- phur, and bunged tight — this will prevent them from be- coBiing mouldy, as wtll as from destruction by worms. THE t:,Nn. IZ^BEX A DV'.'JJTISEMENT Anibwii;i-ise, citcMce of Alloy, Fusible B BLUR PRU.iSIAISr nine 1^1 usiLiii, '2i\ niude liv.Uer, lo purity Dulsiiui, Friar's lialsain, Tiiilingtoirs BoUs, cure fir UiUers, Lost urojnatie Beaurne, (!e vie I'itleis, No. 2 Bilters, StouglitRii's Boots and Shoes, Brown waicr colour Books, to remove greaee c COLOGNE WATEli Cordial, Hollaud Giu Cloih, lo reraove spots Cordial Cinnamon Cordial Golden Cherry Wine, to make Cordial of aiiuiseed Cat8U(> of walnuts Carmine Cement for broken China Cordial Goilfrej's Cinnamon, essence of Cement Armenian, Cotton thread, bleaching of Creme de Noyau Court plaster D DAFFY'S ELIXIR Daft) 's Elixir, 'id mode for Dye Green, for silk Dye Blue, for silk Dye straw colour, for silk Dje red, for silk 4S SI 52 50 52 5i> 4i \^ '25 43 7 8 10 10 29 S3 i'i 45 50 51 52 53 58 38 4G 47 47 i\ 21 22 22 PAGE. Dye li.;j;lit jiurpie, for silk, 23 i)yeciims(in, for silL 6iJ Dye fine blue, 'J,3 J>io])s, Hatetiian'8 47 Droj'b, l-'riar's 4l> Deeds dainagwl, C2 E EAU DIVINE 52 Essential spirit of Flowers, 4l Elixir I'roprietatis 51 Kan de luce 49 FJMNGS of alum, 7 Flowers, fresh, lo procure 46 Freezing mixtures 68 Flowers, Frencli mode 8 IVeckles, to remove Ci Fruit trees, to preserve 62 Fences, to preserve 4l French Noyau, genuine 40 G GINGER WJNE, 6 (Jreen & yellow L'stjuebaugh 26 Gooseberry Wine 33 (lennan Wax 28 Gold Lacquer i<3 Gun-barrels, browning 6j Gun barrels, ti> preserve 66 Gold lace how to clean C3 H HILL'S balsam of honey 53 Hill's second method 53 Hair, how to preserve 64 I IRON, to cleanse 5 Ice, to make in summer 7 Ink, sympathetic IS Ink powder, commoa 37 ink powder, another 3" Indian Ink SS Indelible Ink 42 Ink, permanent 43 Ink, Stniih's be«t black 49 S4 INDEX. PAGE. Ivoin-, fo stain Wack 54 Ivory, how to whiten Si Ivory, or bone 55 Ivory, &c. ap.olher red for 55 Ink, a very fine red 56 Ink, blue 5fi Ink, green 56 Itch, ointiaent foi- 56 I. I,AVEXnA.R WATER 18 Lat, attificiiil 19 iJnen, schorthed C5 Lime water SJS Lij) salve. Damask SG Lavendar, compound 4,> Ijcmons, essence of 51 iiavemlar, essence of yi Leather, ekaning of VJ Lead, white, to make fi9 Led red, to make 70 Liquors, i-ectifictition of 7\ Liquors, Foreign 71 Liniment, anodyne 30 Liquors, imitation of 76 Linuors, colouring of 77 :M(>THS, to deslroy 5 Walt, to brew * 12 Jleat, to preserve '27 Methegliii, red and white SO Alead, another nicde for 50 Mahogany, colour 24 Musk, artificial 45 Alilk of roics .^.3 Mixture, to take out spots li7 Walt, to make Gt5 Mr. Ailisou's process 74 o 'i(i«H»t)BELDOCK 35 ©"podeldock, '-'d mode 35 O pod ell lock, 3d mode 35 Oltar, for roses 25 Oil, British 36 Oil British, 2d mode 30 Oil British, 3d mode 36 Ointment, tor the scab 5? P PAPER, to turn 9 i'aint, a line green 18 Peact;cs, &cc. to keep fresh .28 FliiOspfabOnu phiaU 59 Powder, for the teelhl 43 Peppermint, essence of iO F'omatum 54 Perfume, fine 56 Portable soup 53 Plate, to clean C8 R. RATAFIA 57 s • DEALING WAX 37 Sealing wax, ILxk i^7 Spiiii of soap, for shaving 40 Soap, to take out spots 43 Sulphitr, balsam of 44 Sapphire water u Shoe blacking 47 Silver Lacquer 49 T TIN, solution of 55 lo render Liquors clear «'J V VARNISH, for brass 6 Varnish of copal V2 Varnish, oil of opal 13 Variiisli of copal, drying 13 Varnish copal, by Martin U Varnish, of seed iao 14 A'ariiifch, of shell iac 15 ^ arnish, wiiite 15 Varnish white, another 15 Varnish, lacqner 16 Varnish lacqiic!-, another l(i Varnish, for iron work 15 Varnish for Piaister Paris 16 Varnish, black 17 Varnishing observations 17 Varnish for coloured prints 41 Vegetative liquid 61 Vitriol while, to make 11 w WINE, AMERICAN 31. Wiue, from cui runts 32 Wine, of Elder £2 Wine, Champagne 58 Wine and Cider 78 V/ine, from new Cider 80 Wiue or Cider svseet 81 Ware's tincture 50 ^Vater, kow to purify 57 Y YEAST, how 10 make 34 i LIBRARY OF CONGRESS n iilillliillll 014 184 191 9 • %