I 2 • . ... : ' • '• te. - * . * . - . ‘ m ... ■ . 'A *■ . * w ' - • ' < ■ { % ■■ - ^ ' V. '■■■: . ' •. . * ■ . : :: ; !:«'*■ .... 't • ,.v. ' .«• . . • v fe'i.U.: 5 # 1 ; ■, . • . \ k>; ' *'< y. ■ ' T ■ ■• . •» a. ' .. : - ■ • - ■ --%■ • ■ ? | * * ■ .*■ • > mm^y-y V .. " \ ,?:t •• v •-; ■•■ . - . j . - H, ; . ■■■'• •■*' ’ Ilk >: ' Kii - •■* ONE THOUSAND VALUABLE SECRETS, IN THE ELEGANT AND USEFUL ARTS, Collected from ibe Practice of the beft Ar'ttfls , AND CONTAINING AN Account of the Various Methods Of engraving on brafs , copper and Jleel. Of the comp fit ion of metals, of varnijhes . Of mafichs , cements, fealing ovax. Of the Glafs manufactory . Various imitations of precious Jlones and French pajie. Of colours and painting, ufeful for carriage painters. Of painting on paper , Of compofitions for limners. Of tranf parent colours. Of colours to dye /kins and gloves. To colour and varnijk 'copper— plate prints, ‘■ Of Fainting on glafs. Of colours of all forts, for oil, wa** ter and crayons. Of preparing the lapis lazuli'. To make ultramarine. Of the art of guilding . , The. art of dying woods, bones, &c. The art of cafling in moulds . Of making ufeful forts of ink. The art. of making wines. 1 — Of making vinegars. Of Liquors , effential oils, &-c. Of confedionary. Of preparing various kinds offnttjfs. Of taking out fpots and fains. Of f fling, angling , bird- catching. And a variety of other curious, en- tertaining and ufeful articles. FIRST AMERICAN EDITION. Philadelphia: Printed for B. Davies, N®. 68, Market Street, and T. Stephens, N°. 57, South Second-Street. 2795. The PR EFAC E, To the Firfl American Edition . At a period, when the United States "of America are advancing rapidly in the career of improve - ment , and her citizens afford fuch ample encouragement to all the arts , that meliorate and embellifn life , every attempt to add to the general flock in this way will , doubt - lefs, meet with that Jhare of attention , which it deferves. It is on this prefumption only that the following pages are offered to the public infpeCtion s—and the Editors are hap- py in believing that a work , //-#£ this, calculated to pro- mote induflry and firnulate genius, will be received as an acceptable contribution. Although the ufeful and neceff ary arts and manufactures, which have mofly hitherto employed the indufrious citizens of America , have acquired a degree of perfection , which rivals the productions of Europe , thofe, which are dif in- gulf lied by elegance and refinement are but little known or at befl in their infancy. We are fill indebted to the work J hops of other nations for the greater part of the finer articles we con fume . But as a tafie of this kind is daily fpreading among us, and as wealth which affords the means of gratification, is likewife increafmg , it vjill be found policy, as well as good ceconomy to produce all that we can among ourf elves , and no longer to remain tributary to foreign markets. This will be the furefl means of efa ■■ hi filing our independance on the firmefl bafts. iv PREFACE. Whilft the inhabitants of Europe are difi rafted by the din cf arms , and their principal employment is to contrive the mojl expeditious means of defir oying one another , let the happy citizens of thefe infant States turn their atten- tion to the ufeful and elegant arts of peace ; — let them avail them/. Ives of the dijcoveries cf thofe ancient nations in the happier years that are pafi-, until we no longer fiand in need of their f up plies, or remain expofed to the fluctu- ations of their fortune. The work now offered to the public is well calculated to promote this beneficial pur p oft, being a large and various . collection of important fecrets in the finer arts and trades ; Jecrets which bave rejulted from repeated experiments made by the firfl artijis in England , France , Italy and, Germany, and which open an extenfive field for the exer- cife of American ingenuity a n d i mp rovcmejit . The Art of engraving, to which we are indebted for fo many elegant copies of the fine ft work t of genius, and which is in iEs infant flate here, will derive great advan- tage by a due obfervation of the directions and receipts con- tained in this volume. The various combinations and ccmpofitioiv cf metals 5 the art of varnilliing ; of making maftichs and cements j curiofities in glafs and precious Rones j the art of mix- ing colours for painting ; of gilding; of dying wood, bones, ivory, &c. a nd the various methods of cafting in moulds, explained in thefe Jheets, will conduce greatly to facilitate the prcgrefs of thefe ingenious arts. in the United States of America. Eefides thefe principal articles, there are many other matters in this collection that are not confined to the life of the artif , but will be equally profitable to every reader y who wijhes to be acquainted with a number of curious and life ful receipts , applicable to the common occafions cf life. T 0 render this work more eafy to be underflood, and of eourfe to extend its utility , all the receipts are rendered as free as poffible of that technical obfeurity , which is pecu ? liar to the arts, and which makes Jubjefts of this kind difi gufiing to common readers. CONT ENTS. CHAP. I. Of the Art of Engraving. Art. i. A WAX to lay on iron or fteel 2. A mordant water to engrave on fteel 3. To engrave with aquafortis, fo that the work may appear like a bajjo-relievo. 4. Aquafortis for engraving 5. To engrave on brafs, or copper, with aqua- fortis 6. To engrave prints by aquafortis 7. Another 8. The method of engraving with aquafortis 9. To engrave on wood 10. To engrave on copper with the graver 11. To engrave on fteel or iron ; fuch as blades of fwords, knives, &c. 12. A water to engrave on iron or copper 13. Another more mordant water 34. An ardent water to engrave fteel deeply, or even eat it off entirely. Page 3 Jb, 2 3 ilu 4 ib . 5 8 ,1 CHAP. II. Of Metals. 1. A fecret to caufe the tranfmutation of iron into the finelt German fteel, it 2. To make tin ih* A 7, vi CONTENTS, Art . 3* To break an iron bar as big as the arm 4. Another for the fame purpofe 5. To compofe a metal of a gold colour 6. Another compolition of metal 7. To difl’olve gold in your naked hand 8. How to give fome perfedtion to imperfedl: me- tals 9. To melt all forts of metals in the {hell of a nut, without burning it 10. To increafe the virtue of a loadftone 11. To reftore gold to its weight, after it has loft it in regal water 32, To operate the tranfmutation of filver into gold 13. Fixation of gold into filver 14. To extradl mercury from lead 15. Another mercury from lead 16. Permutation of lead into lilver 17. Fixation of faltpetre 18. Tranfmutation of iron into copper 19. Another to the fame purpofe 20. Another 21 To preferve the brightnefs of arms 22. To manage fteel fo, that it may cut iron as it were lead 23. To foften fteel 24. To extradf mercury from antimony 325, A magical mercurial ring 26. To melt the aforefaid mercury 27. The virtue of thofe rings 28. A fixation of copper which will be found to yield fix ounces out of eight, on the teft 29. T o whiten copper fo as tcxmake very fine figures with it 30. To give the fineft colour of gold to copper, in order to make ftatues, or other works with it 31. To imitate tortoife {hell on copper 32. To perform the fame on horn 33. To foften metals 34. To wafh brais figures over with filver 35. To operate the tranfmutation of iron into fteel 36. Another receipt for the fame 37. To take immediately ruft from iron 38. To obtain good filver from pewter _ q To foften iion Page 12 ib. ib. 13 ib. 14 15 ib. ib. ib . 17 18 ib. ib. 2 ib. ib. 20 ib. ib. ib. 21 ib. 22 ib . 23 ib • ib. ib. 24 ib. ib. 25 27 ib. -■ib. CONTENTS, vii Art*40» To melt iron fo that it will fpread under the hammer 41. To give iron a temper to cut a porphyry 42. To foften all forts of metals 43. To foften a fophiilic metal 44. A good temper for arms 45. Another very hard temper 46. To melt iron and make it foft 47. To whiten iron like filver 48. To render iron brittle, fo as to pound it like glafs 49. Ingredients which ferve to the melting of iron 50. To melt or calcine the blade of a fword with- out hurting the fcabbard 51. A fpirit which will diflblve all forts of Hones without excepting the moft hard 52. To refine pewter 53. To fix mercury 54. To extract mercury from lead 55. The compofition of caft mirrors and cylinders 56. The true compolition of metallic mirrors, or looking-glafTes, ufed among the ancients 57. To make convex and ardent mirrors 58. To give tools fuch a temper, as will enable them to faw marble 59. To foften iron, and harden it afterwards more ' than it was before 60. To operate the tranfmutation of iron into da- mafk Heel 61. To guard iron againfl rufling 62. To cut pebbles with eafe 63. To whiten copper 64. A projection on copper 65. A receipt for the preparation of emery 66. A factitious amiant’\ or the way to make an in- combuftible cloth 67 To render tartar fulible and penetrating 68 To extract mercury from any metal 69 To dye in gold filver medals or laminas, through and th ough 70. To refine pewter 71. To make a perpetual motion 72. A fecret fire 73. An oil, one ounce of which will laft longer than one pound of any other (74. To make a coppel with allies Page 2S ib, ib, ib, ib. z ib. ib, 30 ib. ib, ib, 31 ib, ib, ib, 32 33 34 ib, ib , ib, 35 ib, 36 37 ib, ib. JO* ib. 40 ib, sibi CONTENTS, ^Viii Art. 75. 76. 77 - 78. 79 - 80. 81. 82. 83 - To folder iron, or any other metal, without fire To make a folder with fire To make borax To render iron as white and beautiful as filver To calcine pewter, and render it as white and as hard as lilver Another to the fame purpefe To whiten brafs Another method To extrad gold from filver Page 41 ib. 42 ib. zb. ib. 43 ib. 44 CHAP. III. Of the compofition of varnifh.es. 1. A gold varnifh 2. How to prepare the lintfeed oil with the he}>a- tica- aloes, for the above purpofe 3. How to draw the tindure of rocou ufed in the compofition of the above varnifh 4. A varnifh for iceing 5. An excellent varnilh 6. Another as good 7. A red varnifh 8. A black varnifh 9. How to make a good ivory black for the above purpofe 10. A varnifh for floors 11. A varnifh from Flanders 12. A varnifh to lay on canvas fafhes 13. A varnifh of fhell-lac,for miniatures and other pidures 14. Another varnifh for pidures 15. Another Tort j 6. The Chinefe varnifh 17. How to imitate a black jafper, or variegated black marble 18, Another way 45 46 ib. ib. ib. 1 48 ib. ib. ib. ib. 50 ib. i&l 51 t. 1,9. An excellent varnifh to give a fine glofs to the above-mentioned jafper, or variegated black marble 20. A varnifh which dries in two hours time 21. A varnifh for copper-plate prints 22. An admirable varnifh 23. A varnifh fit to lay on all forts of colours 24. A varnifh known under the appellation of Beaume-blanc, or white balm 25. A varnifh to be ufed on plaifler, and any other fort of materials 26. An excellent varnifh, in which may be put and diluted, whatever colour you like. — It fuits, equally well, goldfmiths and lim- ners 27. A Chinefe varnifh fuitable to all forts of colours 28. Another Chinefe varnifh more particularly cal— • ciliated for miniature painting 29. How to make a red, with a varnifh, of a much higher hue than coral itfelf • 30. To make it gridelin colour 31. To make it green 32. Another way for the fame 33. To make it yellow 34. To make it blue. 35. Another fort of varnifh 36. A clear and tranfparent varnifh, fit for all forts of colours 37. To make faflies with cloth, which will be very tranfparent 38. The compofition of varnifh fit for the above fafhes- 39. A fine white varnifh 40. A curious and eafy varnifh to engrave with aquafortis 47. A varnifh to prevent the rays of the fun from paffing through the panes ofwindow-glaffes 42 k To raife a relief on varnifh 43. To render f ilk fluffs tranfparent, after the Chi- nefe manner; and paint them with tranf- parent colours likewife, in imitation of the India manufactured lilks 44. To make a tranfparent blue hue, for the above purpofe 45. To make, a tranfparent yellow hue, for the fame ufe 46. To. make a tranfparent green X CONTENTS. Art. 4 7. To give the above-mentioned painted filk*, all the fmell and fragrancy of the India ones ib. 48. A mofl beautiful Chinefe varnifh 60 49. The true receipt of the Englifh varnifh, fuch as in that country is laid on flicks and ar- tificial-made canes ib. 50. A fine varnifh for all forts of colours 6 i 51. A varnifh to lay on, after the ifinglafs 62 5 2. A varnifh to gild with, without gold ib, 53. A varnifh water proof ib. 54. Callot’s varnifh, mentioned in Chap. I. p. 2. 63 55. A varnifh to lay on paper 64 56. How to call figures in moulds ib. 57. Another varnifh ib. 58. L’Abbe Mulot’s varnifh ib. 59. A varnifh to lay over plaifler-works or figures 65 60. A very fine red varnifh ib. 61. A varnifh to gild certain parts of ftamped lea- thers, filvered in forae places with pewter- leaves, and otherwife adorned with run- ning flalks of flowers, of various colours, figures, and other forts of embellifhments 66 62. To imitate porphyry 67 63. To imitate Terpentine. ib. CHAP. IV. Of Maflichs, Cements, Sealing-wax, &c. &c. 1. A fubftile maflich to mend all forts of broken veifels 68 2. Another ib. 3. A maflich to make rock-works ib. 4. An excellent maflich 69 5. A maflich for broken wares ib. 6. Another maflich ib. 7. Another ib. 8. A cement ib. 9. A glue to lay upon gold ib. 10. A lize - 70 CONTENTS. s'! Art. n. 12 . i3- 14. % 3: 19. 20. 21. 22. 23- 24. It 2 7- 28. 29. 30. 3 1 * An exceeding good fize, called Orleans fize A cement for delft, and other earthen wares Another, for the fame purpofe, which refills water A cold cement for citterns and fountains A lute to join broken veffels A ftrong glue of foft cheefe To make a ftrong maftich To make corks for bottles To imitate rock works To rub floors with, whether boards, bricks, &c. A compolltion to make a relief to gild over, or even to raife an embroidery Sealing wax : Recipe ift. Another fealing wax : Recipe 2d, Another. Recipe 3d. Another. Recipe 4th. Another. Recipe 5th. Another. Recipe 6th. Another. Recipe 7th. Exceffively good Another. Recipe 8th. An excellent fealing-wax, by Girardot. Re- cipe Qth. A colour for the above wax. Page ib. ib. ib . ib. It ib. It ib. ib. 73 ib. ib. It ib. ib. 75 ib. ib. CHAP. V. Of the Art of Glafs Manufactory, and the making com- petitions to imitate Precious Stones, commonly I known, in this country, by the name of French Pafte. 1. The general compofition of the pafte to make fpurious precious ftoneS, fuch as emeralds, fapphires, rubies, & c. 2. To make emeralds, and other forts ofprecious ftones 3. To calcine calcedony ftone and cryftal, in or- der to compofe precious ftones with them 4. To make emeralds 5. For topazes 76 77 78 CONTENTS. 3ui i >Art« 6. For fapphires 7. Foramethyfts 8* For hyacinths 9. For rubies 10. Another way to make emeralds 1 1 . Another compolitien for hyacinths '12. Another for rubies 13. To make diamonds 14. A water to harden artificial ftones 15. A water, or rather, a dye, to put under dia- monds both true and falfe, when they are fet 16. How to make white fapphires, to imitate true diamonds 17. A better way of doing the fame 18. A colour to make rubies 39. To whiten amethyfts 20. To make- emeralds light and hard 21. To give cryftai a perfect hardnefs 22. A cement to render-cryftal like diamonds, and give the fapphires of Alenfon a hardnefs to cut glafs with eafe 23. To make cryftai throw off as much fire as’dia- monds 24. Another way of making diamonds 25. To give the white Amethyft the colour of a true diamond 26. To imitate calcedony 27. To make a cryfolite 28. To make diamonds with jargons 29. To make what they call doublets in rubies and emeralds, as they do at Milan 30. To foften cryftai 31. Another receipt to foften cryftai, or any other coloured ftone, fo that you may cut it like cheefe ; and reftore it afterwards to its primary hardnefs 32. Another equally ufeful to foften cryftai and fteel 33. A pafte which will procure as beautiful eme- ralds as natural ones 34. Another way of making emeralds 35. To whiten imperfeft diamonds, or thofe which have been difcoloured 36. To counterfeit diamonds 37. Various ayes for precious ftones 38. A colour for glaffes and enamels Page ib. ib . ib. 80 ib, ib. ib. 81 ib. 82 ib. ib. 83 84 ib. 85 4b. ib. 86 ib. ib. ib. 8 7 . ib. 88 89 ib. 90 1 £ CONTENTS. XIII Art. 39. 40. 41- Page 93 Another ruby colour Another of the invention of Sainte Marie the enameller ib. A compofition, which is the fundamental bafts ©fall enamels ib. 42. To make an enamel as white as milk 94 43. To make an enamel, turquoife colour 95 44. How to prepare the fcories of copper for the above purpofe ib. 45. To make blue enamel 96 46. To make green enamel ib. 47. To make a black fhining enamel ib. 48 To make an enamel, purple colour 97 49. Another ib. tp. A yellow enamel ib. 51. To make a cryftaline matter which ferves as a bails to red-color enamels ib. 52. How to jnake a fine preparation of Fufible Magnelia, to be employed in the making of red enamels 98 53. To make a red enamel, of a moft bright and beautiful ruby hue 99 54. To make an enamel, true Balais-ruby color ib. 55. To make a bright enamel, efcarboucle color 100 56. To give rock cryftal the various colours of to- paz, rubies, opal, heliotrope, and others ib. 57. The method of counter-drawing on artificial Hones, the original camaieaus, intaglios, and other gems, which are kept and pre— ferved in the feveral mufeums in Europe 102 To jafper glafs globes 103 58. To give globes a iilver color ib. A good method for tinning the above-menti- oned glafs globes ib 59. To make the fame in colors 104 60. To flick thefe globes upon one another ib. 61. To make tranfparent frames ib. 62. Another ib. 63. Another way, which will make the frame look as made of glafs, and even a great deal more clear 105 64. A white paint to preferve the putty which is put round the panes of glafles againfl the injuries of the weather ib. 65. To clear glafs ib. 66. How to diftinguifh a true from a falfe Hone 106 67. Another to the fame purpofe ib. B XIV CONTENTS. Art. 68. To make pearls, and fvvell them to what fize you pleafe 69* To dye cryftal ruby hue, with lake 70= To make a fapphire 71. Another compolition for the fapphire 72. To make an amethyft. Page ib. 108 109 1 1 o ib. CHAP VI. Concerning Colors and Painting. I. To paint in varnilh on wood. Painters-) (Ufeful to Carriage The preparation of the wood, previous to the laying of colors, and the general procefs ob- ferved in laying them on it, 11 1 To make a black ib. To make a blue 112 To make the Grideline. ib. § II. To Paint on Paper. For the red 6. To make a fine yellow 7. To make a green 8. To transfer a print on vellum, and then paint it. ib. ib. ib. § III, Compolition for Limners. 9. How to prepare mod: colors for limning 10. To make what is called lamp-black 1 1. Another way of making black 12. To make a blue 13. To make a turquin blue IT 3 ib. ib. H4 ib. CONTENTS. xv Art 13. A fine green for limning 15. Another for the fame purpofe 16. To make what is called the Sap-green, or black' berry green 17. To make lake 18. To make a liquid lake 19. Another way 20. For the vermilion 21. For the making of carmine 22. Of the choice of colors fit for exprefiing the va- rious complexions. Page ib • ib. ib, ib . *15 ib. ib. ib. 1 16 § IV. To make tranfparent colors. 23. For the green ib. 24. For the red ib. 25. For the yellow 1 t 7 26. For the blue ib. 27. Another blue, very like ultramarine ib. 28. A pale red to paint on enamel ib. 29. Procefs of making the purple, for painting on enamel • a moft admirable fecret itS 30. How to make a fine fiefh color 1 19 31. A good way to make carmine ib. 32. Another way ib , 33. The whole procefs of making ultramarine, three times experienced by the author 120 34. Another very fine and well experienced ultra- marine ib. 35. A very good and experienced paftil to make ultramarine of. The dofes as for one pound 121 36. The way of mixing the lapis with the paftil, to make ultramarine 122 3 *j. Another fecret to compofe a fine blue, fit for wafiiing in drawings, inftead of ultramarine, which is both too dear, and too ftrong, to be ufed for that purpofe j 24 38. The true fecret of making Iris green 125 39. To make a dark green whether for the grounds of miniature pictures, or for wafhing on pa- per, or, in fhort, for draparies and terraces ib. 40. To make the biftre for the wafh 1 26 41. The fecret for a fine red for the wafh ib. 42. A fecret to make carmine at a fmall expence 127 xvi CONTENDS. § V. Compofition of colors, to dye fkins or gloves* Art. 43. A lively Ifabel 44. For the fame, paler 45. For a pale filbert color 46. For an amber color 47. For the geld color 48. For the frefh color 49. The ftraw color 50. A fine brown 51. To make a fine mufk color 52. To make a frangipane color 53. An olive color 54. For the wainfeot color 55. How to make fkins and gloves take thefe dyes 56. To varnifh a chimney. § VI. To color, or varnifh copperplate Prints. 57. To varnilh copperplate prints ib. 58. How to color thefe prints, in imitation of pictures in oil-colors ib. 59. A varnifh which fuits all forts of prints, and may be applied on the right fide of it — It fuits alfo pictures and painted wood. — It Hands water, and makes the work appear as fhining as glafs 131 60. To make appear in gold, the figures of a print ib. 61. A curious fecret to make a print imitate the painting on glafs 132 62. Another to the fame purpofe 133 63. The method of chalking, for thofe who are not acquainted with drawing 134 64. How to prepare a tranfparent paper to chalk with 131 65. Another, and more fpeedy method, of making a tranfparent paper, to be ufed inftantly ib, 66. A varnifh to render tranfparent the impreflion of a print which has been glued on glafs, and the paper fcratched off, as mentioned in Art. 61. and 62. 136 Page ib, ib, ib. 128 ib, ib. ib, ib, ib. 11 ib. ib. 130 CONTENTS. xvii § VII. For painting on Glafs. Page Art. 67. How to draw on glafs ib. 68 . A color for grounds on glafs 137 69. Preparations of lake for glafs ib . 70. Preparation of the blue purple, for glafs ib. 71. Preparation of the green for glafs ib, 72. Preparation of the yellow for the fame 138 73. Preparation of the white ib. 74. The proper varnifh to be laid on glafs after painting ib. 75. How to paint on glafs without fire. ib. § VIII, Preparations of colors of all forts, for oil, wa- ter, and crayons. 76. An oil to grind colors with, when the works are much expofed to the injuries of the weather 77. To marble and jdfper paper 78. To clean pictures 79. Another for the fame purpofe 80. A fecret to render old pictures as fine as new 81. An oil to prevent pictures from blackening. — It may ferve alfo to make cloth to carry in the pocket againft wet weather 82. A wafli to clean pictures 83. Another way 84. Another way 85. A very curious and fimple way of preventing flies from fitting on pictures, or any other furniture, and making their dung there 86. To make indigo 87. To make a yellow 88. An azure of mother-of-pearl 89. A white for painters which may be preferv— ed for ever 90. Another white for ladies’ paint 91. A good azure 9.2* An azure from filv-er, done in lefs than a fort- night 93, To make an .azured water B 2. ib. 139 ib. 140 ,b. ib.„ ib. M* ib. ib. ib. ib. 142 ib. ib. ib. M 3 ib. xviii CONTENTS. Art. 94. Another way of making azure 95. A fine azure 96. Another way 97. Another way 98. To make an admirable white lead, fit for oil- painting and coloring of prints 99. The preparation of verdigrife 100. A fine liquid green 1 oi. To make the Stil-de-grain, which we call Brown pink 102. To make a fine vermilion 103. A fecret to draw without either ink or pencil 104. To make an imitation of enamel on tin, for chimney-branches, &:e. S 05. A very valuable fecret to make exceeding good crayons, as red as chalk. This fecret is of the discovery of Prince Robert, Bro- ther to Prince Palatine ic6. To render the ftone-cinnabar and vermilion finer : and at the fame time, to prevent them from blackening. 107. The true procefs ufed in the compofition of the Eaflern Carmine 308. The true procefs obferved in making the lake 309. To make the fine columbine lake no. A fine red water for minature painting III. The receipt of the fine Venetian lake 3 12. Directions for coloring prints 113. Directions for the mixture of colors 1 14. Directions for painting frefco 115. Directions for the choice, ufe, and compofi- tion of the colors employed for the above purpofe 316. Directions for painting in oil on a wall. Me- thod 1. 117. Method 2 1 1 8. Method. 3 119. Directions for painting in oil on. wood 120. Directions for painting in oil on canvas 1 21. Which colors are ufed for the purpofe 122. Which oils are ufed in painting 1 23. To take off inllantly a copy from a print, or a picture 124. Directions to make the Spanifh carnation 1 25. To make the Spanifh ladies rouge 126. A fine lake made with fhell-lac 127. Directio'ns to make cinnabar, or vermilion Page ib. 144 ib . lb . 145 ib* ib . ib. 146 ib. ib. ib * 147 148 I50' 15 1 152 ib. .154 1 5 & I57 159 ib. ib. 160 ib. lC>2 164 165 ib. 166 ib. Z&7 CONTENTS, xix Page Art. 128. Another very different method of making cin- nabar ib» 129. An azure as fine as, and which looks fimilar to ultramarine 169 130* The fame another way, as praCtifed in Ger- many 17°' 131. Another very fine azure ib* 132. Another* ib. § IX. Preparation of the lapis lazuli to make ultra- marine* 133. iff. The general manipulation of the whole procefs ; each tingle part of which is treated of in particular afterwards 171 134. 2d. Directions to be obferved in the procefs of preparing the ftrong cement, in which the /apis lazuli is to be incorporated, to draw af- terwards the azure from it. 173 I 35» To make another cement, of a fofter nature, for the faid azure 175 136. Directions to prepare and purify the lintfeed oil for the azure ih» 137. The lye to wafh the ultramarine with. 176 138. Another fort of lye for the fame purpofe 177 139. Directions for the choice of the veffels in which the moff impure ultramarine is to be walhed, in order to be mixed afterwards with the other azure.- ib 9 . 140. Obfervations proper to be made for difcerning the virtue, and good or bad qualities, of the lapis lazuli , from which you intend tc com- pofe ultramarine 178 141. The method of calcining-, and otherwife pre- paring, the lapis lazuli^ in order to grind it af- terwards 180 142. Directions for making the liquor fit to grind the lapis with, in order to make the ultra- marine ib,. 143* The method of grinding the lapis lazuli on por- phyry, and the ligns which attend it 181 144*. The method of incorporating the grinded lapis lazuli , with either of the ffrong or foft cements 183 145 Directions for extracting the azure out of the cement 3.84 XX C 0 N T E N T S. Art. 146. Obfervations on the colors ,of the azures at their coming out of the cement, and the figns which attend them 187 147. The wafhing and purifying, of the azures after they are got out of the cement ib . 148. Another way of purifying the fame azures with yolks of eggs ' 188 149. Another particular, and fcarce fecret for puri- fying azures ib, 150. How to run the azures, after having been thus cleanfed, wafhed, and purified 189 15 1. The method of making the green azure 1Q0. 152. Another fort of a green azure 391 153. A very fine method for marbling paper.. 1,92 CHAP. VII, Relative to the Art of, Gilding. 1. The method of gilding with fize, or with oil ib,,.. 2. To gild with fize, or what is called in burniih— gold 193 2. To gild without gold 109 3. Another to the fame purpofe ib,. 4. A gold without gold. 200. 5. The preparations of the gum water ib, 6. To write in gold or filver ib. 7. To gild on glafs, earthen, or china wares ib.. 8. To write, er paint in gold color ib, 9. To write or paint’ in filver, efpecially with a pencil 201 10. To whiten and filver copper medals . ib, 11. A water to gild iron 202 12. To whiten exteriorly copper fiatues ib. 13. To write in gold letters, on pots, or boxes ib, 14. To gild filver in water gilding without the afiifiance of mercury ib. 15. The liquor, called the fauce, which is to be ufed for coloring filver plates, gilt with the above defcribed powder 203 j:6. A water which gilds copper and bronze. A fe- cret very ufefttl for watch and pin-makers 204,. ig, A hot hex ib, . CONTENTS. Art. 18. 19. 20. 21. 22. 23. 24. i: 29. 30. 3i- 32. 33- 34. 35. 36. 37- 38. 39- 40. 41* 42. 43- 44. 46. 47- 48. 49- Page A water to gild fteel or iron, after being well polifhed ib. To lilver copper figures 205 To /Silver, or gild pewter ib* A compofition to lay on lead, tin, or any other metal, in order to hold fall the ready gilt leaves of pewter which are applied on it ; ufeful for gilding on high fteeples, dooms &c. i&* To clean and whiten fiver 206 The preparation of gold in fhell ib. To bronze in gold color ib* Another to the fame purpofe 207 How to matt burnifhed gold ib. How to do the fame to burnifh filver ib. The method of applying gold, or lilver in fhell, on the wood ib. To gild fandy gold 208 The varnifh fit to be laid on gilding and filter- ing ib. The method of bronzing ib. A water to gild iron with ib. To make the fine writing gold 209 How to get the gold or filver, out of gilt plates ib. To gild paper on the edge ib. To gild on vellum 210 Another way ib. Another way ib. A gilt without gold ib . To gild without gold 2II To gild on calf or fheepfkin ib. Gold and filver in fhell ib. To gild marble ib. To apply gold on glazed wares, cryftal, glafs, china, See. ib. Matt gold in oil. 212 To dye any metal, or ftone, gold color, with- out gold ib. To whiten copper ib. To whiten lilver without the afliftance of fire ib. To whiten iron like lilver. ib % xxii CONTENTS. Chap. viii. I he Art of Dying Woods, Bones, &c. An, i 2 3 4 S' 6 . 7 - 8 . y- 10. 11 . 12 . T 3- 14. it I 19. 20. 21. 22 . 23. 24. 25- 26. 27. 28. 29. 30. 31. 32. 33- 34. & 35 3 37. & c °Wpofition for red Another red * Another way ‘ Ibfrf'" 00 ? of * P"Pl«h color • d, ue purple > Ano ther - A blue for wood ■ A green A yellow Another yellow Another fine,, yellow To d y v ! ™ od “ a fine Polidicd white J °;/ e m P»hJhed black Another way imitate ebony Another v/ay Another way Another ebony black Another way A fine black, eafily made 1° °ye wood lilver fafhion 0 dye m gold, lilver, or copper PICCe or P ear tret b what un- emulations one likes Jo imitate the root of nut tree ToSle^Vd 0 ’ 01 ' t0 the Cherr y- trec wood To imitate white marble To imitate black marble f o marble and jafper For the aventurine A counterfadion of coral ~ G fo f ren amber, otherwife karabe {° the impreflion of any feal Another way To get -birds with white feathers J ° foften ivory To dye ivory thus foftened Another way to foften ivory ' Page 213 ib. 214 ib. ib . ib. it: ib. 11 5 ib. ib. ib. ik. 216 ib. ib. ib. 21 -} ib. ib. ib. 2lS ib. ib. ib. ib. 219 ib. ib. 220 ib. 221 ib. 222 ib. ib. 223 ib. CONTENTS. xxiii Art. 39. Another way 40. To whiten ivory, which has been fpoiled 41. Another way 42. To whiten green ivory ; and whiten again that which has turned of a brown yellow 43. To whiten bones 44. To Petrify wood, 8zc. 45. To imitate tortoife-fhell with horn 46* A preparation for the tortoife-fhell 47. To dye bones in green 48. Another way 49. To dye bones, and mould them in all manner of fliapes 50. To dye bones in black 51. To foften bones 52. To dye bones in green 53. A fait for hardening foft bones 54. To make figures, or vafes, with egg-fhells 55. To dye bones and ivory of a fine red 56. To make a pafte in imitation of black marble 57. A receipt to dye marble, or alabafter, in blue or purple 58. To bronze wooden, plaifter, ivory, or other figures, fo that the bronze may ftand water for ever 59. The varnifh fit for bronzing 60. A water to dye bones and wood 61. To dye bones and ivory an emerald green 62. To dye bones any color 63. To whiten alabafter and white marble 64. To blacken bones 65. Another way to dye woods and bones red 66. The fame in black 67. For the green 68. To dye wood vermilion color 69. To foften horn, fo that you may caft it in a mould as melted lead. Page ib . 224 ib. ib. ib. 225 ib. ib. ib. ib. 226 227 ib. ib. ib. 228 ib. ib. 229 ib. 231 ib. J93 ib. ib. 232 ib. C H A P. IX. Of the Art of Calling in Moulds s. To call a figure in bronze 2- How to gild fuch forts of figures 233 242 Xxi\r CONTENTS. Art. 3. Of the choice and compofition of metals Page 243 CHAP. X. Of Making curious and ufeful forts of Ink. 2. A good fhining ir|k. 2. To write on greafe, and make the ink run on it 3 * An ink-ftone, with which ink- {lands maybe made, and with which you may write with- out ink 4. To write with common dear water 5 * A good ink both for drawing and writing 6. To make very good ink without gall-nuts ; which will be equally good to wafh draw- ings and plans, and ftrike very neat lines with the pen 7. An invilible ink 5. Another way 9. To make good india ink 10. Red ink 11. A green ink 12. To make an ink which appears and difappears, alternately 13. The invilible method of conveying fecrets. iff, Ink 14. An ink to write over the other. 2d Ink 15. Another ink which effaces the fecond, and makes the firlt appear. 3d. Ink. 16. An ink which will go off in fix days 17. Another, which you may rub off when you pleafe 18. Powder ink 19. An exceeding good Writing ink 20. A gold color ink, without gold 21. Another way 22. To_write in lilver without lilver 23. A good fhining ink 24. A blue ink 25. A yellow ink. 26. A green ink, which may keep two years 27. A fhining ink 244 ib. 2 45 ib. 246 ib, ib. 247 ib. ib. ib. 248 ib. ib. 249 ib. ib. ib. 250 ib. ib. 251 ib. ib. ib. ib. 252 CONTENTS. XXV Art. 28. 29. 30 - 31- 32 - 33 - 34 - 35 - 36 . 37 - 38. 39 - 40. 41. 42. 43 - 44 - 45 * 46. 47. 48. 49 - 5 °- 5 1 * 52. 53 - 54 - % $ £ 61. 62 g Page A way of writing which will not be vifible, unlefs you hold the paper to the fun, or to the light of a candle. ib. A fecret to revive old writings which are al- moft defaced ib. To write in gold or lilver letters 253 An iris on white paper ib. A fhining ink ib. A common ink 254 How to prepare printers ink ib. The preparation of the ink which ferves to write inferiptions, epitaphs, Sec. on ftones, marble, Sec. ib. The various ways of making an ink for writ- ing. ill Method. 255 Another way. 2d Method ib. Another way. 38 Method ib. Another way. 4th Method 156 Another way. 5th Method ib. Another way. 6th Method ib. Another way. 7th Method 257 Another way. 8th Method ib. Another way. 9th Method ib. A11 ink which may be made inftantly 258 Another way to the fame purpofe ib. A portable Ink, without gall-nut or vitriol ib. Another portable ink, in powder ib. Another portable powder to make ink inftantly 259 Another fort of powder to the fame purpofe ib. A yellow ink 260 Another way ib. Another way ib. Another fort of yellow liquor ib. Another way 26 r Another way fuperior to all the reft ib. Of the ufe of fugar-candy in ink ib. A fort of black ink fit for painting figures and to write upon fluffs, and linen, as well as on paper ib. To prevent ink from freezing in the winter 262 How to renew old writings almoll defaced ib. A green ink W ib. Another way ib. To write in gold letters, on iron or fteel ib. An ink which writes like lilver, without fil- ver in it 263 xxvi CONTENTS. Art. 65. To write on filver in black which will never go off. Page 263 CHAP XI. Relative to Wine. ?. To make a wine to have the tafte and flavour of French mufcat 264 2. To make the vin-doux ib. 3. To make vin-bnurru , of an excellent tafte ib, 4. To imitate a malvoijre ib, 5. To change red wine into white, and wite into red 265 6. To prevent wine from- fufting, otherwise tail- ing of the cafk, and to give it both a tafte and flavour quite agreeable ib. 7* To make a vine produce a fweet wine ib. 8. To make a fweet wine of a very agreeable fla- vour, and belides very wholefome ib. 9. To clarify in two days new wine when muddy 266 20. To make the wine keep mout or unfermented for twelve months ib. 11. To make a wine turn black ib. 12. To clarify a wine which is turned ib. IS- To correct a bad flavour in wine 267 14. To prevent wine from fpoiling and turning ib. 15- To prevent thunder and lightning from hurt- ing wine ib. t6. To prevent 1 wine from corrupting ib. 17. To reftore a wine turned four or fharp ib. 18. To reftore a wine corrupted and glairy ib. 19. To prevent - wine from growing four, and turn- mg into v inegar ib. 2®. To make a r :ew wine tafte as an old wine 268 21 . To reftore a wine turned ib. 22. To reftore a wine f ufted, or tailing of the cafk ib. *3- To prevent wine from pricking ib. CONTENT S. xxvii Art. 24. To make wine keep 25. To clarify wine eafily 26. To prevent wine from' turning 27. To corre& a mufty. tafte in wine 28. Another method 29. To correct a four or bitter tafte in wine 30. To reftore a fpoiled wine 31. To fweeten a tart wine 32. Another way 33. To prevent tartnefs in wine 34. To heighten a wine in liquor, and give it an agreeable flavour 35. To give wine a moft agreeable flavour 36. How to And out whether or not there be water mixed in a cafk of wine 37. To feparate the water from wine 38. To ungreafe wine in lefs than uventy-four hours 39. To reftore a wine 40. To corre of doing the fame 75 To do the fame fruit, as well as peaches when ripe 76. To make a compotte of the fame fruit as above, and even plumbs broiled 77. To make a compotte perdigon plumbs 78. The fame for m'nabelles , purple and black da- maik, Sainte Catherine , and other plumbs 79. Compottes of veijus hi grain 80. Compottes of peeled verjus 81. The compottes of pears called mufeat , the firft and moil early 82. The compotte of the larged: forts of pears, fuch as Beurre, MeJ):re—jcan^ Bergamotte , Vet telongue^ Bxddery^ Mouiile— houcke , simudotte^ Tdoublejieur , Bon— chretien d' h\ver , Franc— reaL &C. 83. A compotte of pears a-la—braife 84. A compotte of -quinces 85. Compotte of apples, Portuguefe fafhion 86. A jelly compotte of apples 87. A compotte of apples a—! a—bouillonne. ih. 346 347 ih, ib, 343 ib, ib, 347 -/*. ib. 35 ° X*. ib. 355 CHAP. XV. Relative to the Art of preparing Snuff. Art. 1. How to reduce tobacco into powder ib, 2. How to urge fnuff, and prepare it for admir- ing of odours 3. How to perfume fnuff with flowers ih, 3£2 XXXlVr CONTENTS. Art. 4. Another way to .do the fame 5. Another method 6* Snuff of mi lie -Jleura 7. The odoring fnuff after the method practiced at Rome 8. The fnuff with the odour of civet 9. Amber-fnuff 10. The odouring fnuff, Maltefe fafhion 11. The true Maltefe method of pseparing fnuff 12. The Spanijfh method of preparing perfumed fnuff i3* give a red or yellow colour to fnuff. Page 353 ib. ib. 3 & ib. ib, 355 ib, 356 CHAP. XVI. Of the Art of taking out Spots and Stains. Art. 1. To take off iron-moulds from linen 2. To take off carriage-wheel’s greafe from clothes 3. Againft pifs fpots 4. To take of all forts of fpots from cloth of whatever colour it may be 5. A general receipt againft all forts of fpots upon every fort of fluff 6. Againft oil-fpots 7. A wafhing ball to take off fpots 8. To take out pitch and turpentine fpots 9 Againft ink-fpots, whether on cloth o? linen 10. Another more fimple remedy againft ink when juft: fpilled 11. Againft oil fpots on fitin, and other lilk-ftuffs, even on paper 1 2. A prt paration of halls againft fpots 13. For filks 14. To reftore gold and lilver laces to their form- er beauty 15. To reftore Turkey carpets to their fir ft bloom 16. To make tapeftries refume their fir ft bright- nefs, when their colors have been tarnifhed and fpoiled ID. ih. 358 ib, ib, ib. 359 ib. ib. 360 361 ib. ib , ib. 362 CONTENTS, XXXV 17. To take off* all the fpots of wax from velvet of any color exeeDt the crimfon ib. t8. To take the fame off from lilks and camblets ib, 19. To wafh gold or filver, or filk embroidery, on either linen, or any {luff whatever, and ren- der it like new ib, 20. To take the fpots of from filk and wollen fluffs 363 21. To color velvet in red ib* 22 . To revive the color of a cloth ib. 23. To take the fpots off from a white cloth 3^4 34. To take off the fpots from crimfon and other velvets ib*. 25. To take off an oil fpot from cloth ib. 26. A compolition of foap to take off all forts of fpots 365 27. To take the fpots off from a white lilk or crijnfon velvet. ib. € H A P. XVII. The Art of Fifhing, Angling, Bird-catching, tcc. 1. How to intice a great quantity of ffffi to refort to a certain place 366 2. Another receipt to the fame purpofe ib. 3 * Another way ib. 4. Another way 367 5. Another fuperffitious method ib. 6. Another on the fame fubjecl 368 7. To prevent the birds from fpoiling a field fov^n-with grain ib. 8. How to get a good many birds 369 *9. Another way ib. 10. Another way ' ib. 1 1. Another way 370 12. To prefer ve and multiply pigeons ib. 13. Another for the fame purpofe ib. 14. How to fatten pigeons. ib. xxxvi CONTENTS. CHAP. XVIII. Relative to Subjects entertaining, and ufeful. Page Art. i. To whiten wax 371 2. Another way of whitening wax in large manu- faCtories ib. 3. How to multiply wax 372 4. To make mutton fuet candles, in imitation of wax candles 373 5. To make foap ib. 6. To prevent any thing from burning in the fire 374 7. To prevent burning one’s fingers in melting lead ib. 8. Fire which cannot be extinguished by water 375 9. To prevent the oil of a lamp from fmoaking tb. jo. Another s eceipt for the fame purpofe ib. 11. To make an incombufiible wick tb, 12. A Stone which is inHammabie with water ib. 13. A receipt to make the true phofphorus, extracted from urine, and which is inflammable by the air, fo that two pieces of wood may be lighted by it, 367 SECRETS CONCERNING ARTS and TRADES. CHAP. I. Secrets relative to the Art of Engraving* I. A wax to lay on iron or Reel. T A K E the bulk of a nut of white wax s melt it, and add to it the fize of a mufquet ball of crufe of Venice. When both are incorporated together, form this compof tion into fmall Ricks, With them rub your piece of Reel, or iron, after having previoufly warmed it fufficiently to melt the wax, which you will 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 Hiall have drawn, the following water. II. A mordant water to engrave on Reel. i. Take good verjuice in grapes, the RrongeR you can find ; alum in powder, and a little fait dried and pulve* xifed. Mix all together till perfe&ly difiolved : then A 'SECRETS CONCERNING % pafs feme of that water on the lines of your drawing, re- peating the fame, till it is fiifficientlv deep engraved. That engraving will appear white, as filver, on a white .ground. 2. Or elfe take verdigrife, ftrong vinegar, ammoniac* : and common falts, and copperas, equal parts. Set all together-abo-iling, for a. quarter of an hour: then flrain it through a rag, and run home of that water on your : plate. In about half an hour afterwards it will be per- Tedfly engraved. ■ ,3. Callotk varnifh, of which the compofition ihall be found hereafter, in the chapter on varniihes, is an -admirable compofi ion to lay on the plate you propofe to engrave. III. -To engrave with aquafortis, fo that the work may appear like a ba/To relievo.. Take equal parts -of vermilion and of black lead : two dor three grains' of maflick in drops. Grind them all •together, on marble, With linefeed oil; then put this com- pofition into a ihell. Next to this operation, cut fome loft quils, and let your Heel or iron be well polifhed. Try hrfL whether your colour runs fufSciently with your pens : anil, if it iliould not, you mull add a little , more oil to it ; without making it, however, too limpid ; but only fo as to have your pen mark freely with it, as if you were writing, with ink, on paper. Then nib well your plate of Heel with wood allies, to clean and iixigrtafe it ; after which, you wipe it with a clean rag, and draw your deb gn upon it, with your pen, prepared -as before, and dipped into your liquor. li you want- to draw birds, or other animals, you mu ft only draw the ■outlines of them with your pen,' then Mil up the infide of tiicfc lines with a hair pencil ; that is to fay, you wiii ■rover alb the Ipace,' contained between the-firft outlines drawn with the pen, with the fame colour, which you will lay with a bruin, to prefer ve all that part againfl ■the- mordacity of the aquafortis. When 'that is done, v oi Lt .your work dry for a day or two. When dried ARTS AND TRADES. a thus, you take fome fire, made with charcoal, into a chafingdifli, and bake over it your colour, by degrees, till it becomes quite brown. Take care, notwithftand- ing, not to burn it, for fear you fiiould fcale it when you come to fcratch, with the point of a needle, thofe etch- ings, or places, which you want to be engraved, with the following aquafortis. IV. Aquafortis for engraving. Take verdigrife, roch alum, Roman vitriol, and common fait, of each three ounces,; winch you will pound into a very fine powder. Have a new pipkin, in which you will put a little more than a quart of water, and your drugs, all together. Let them thus inftife a couple of hours ; then place them over a c arc cal fire : and when the water has a little frame red, take the pci from off the fire, and let it cool fo that you may dip your hand in it without Raiding. Then have an earthen cup, with which you take of that water, ard pour it Over the work you mean to engrave. ; fo that it may run well, and freely, over all the places which are to be marked, and then off into a pan placed under to receive it. Continue thus to water your work for three quar-> ters of an hour. Then you will pour upon it clear pump water, to. walh off the mud which the aquafortis lliall have occafoned. You are then to try, with a needle, thedepthofthelin.es of your engraving; and, if not at your liking, you mnft begin again watering it, as before. The only care you are to have, is, that your liquor fiould not be too warm : for then it would fpoil the work. It is better to ufe it lukewarm only, and be longer at it. V. To engrave on brafs, or copper, with aquafortis. You mufl put in your colour more maffick in ' drops, and bake it alfo rather more over the fire, after it is laid on your plate, fo that it fiiould turnalmofl black. And, iffit be a fiat work, as generally are all thofe on copper- 4 SECRETS CONCERNING plates, you muft 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 aquafortis with which you cover the plate to the thicknefs of a 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 ftifficiently deep or not. If not, pour again frefli aquafortis on your plate, and thus you will obtain works of baffo relievo by contrary ; that is to fay, raifed grounds. You may thus engrave all forts of works. VI. To engrave prints by aquafortis. Take fome cerufe, which you will grind well with clear pump water, and fize it with ifinglafs. Lay this com'pofition with a coarfe brufh, or pencil, on the plate which you 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 over all the ftrokes of your print, with a frnooth ivory, or wooden point, which will flamp the black of the print, in all thofe places, on the plate. Then you will go again over all the black ftrokes, which are laid on your plate with a pen and ink : and, taking afterwards a fteel point, very fine and well tempered, you will etch your plate with it, in following all the ftrokes marked on it, and pour aquafortis, as before direfted. VII. Another. Take white lead, and grind it Well with maftick in drops. Cover your plate with it by means firft of a brufh, and then frnooth 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 fpread it with the palm of your hand. When dry, bake ARTS AND TRADES . it over charcoal, till it comes a little yellow ; then draw what you will over it, with a black lead pencil .; and proceed afterwards, as before dire&ed. VIII. The method of engraving with aquafortis. i. You mull have a very well polilhed plate, and per- fectly clean. Set it to warm over a chafingdifh, in which there is a charcoal lire. While on it, cover it with a varnilh, 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 varnilhed fide. 2,. This being done, you have no more to do than to chalk your defign on that plate, which is infinitely more eafy than to engrave with a graver. For, if you rub the back part of^your drawing with fome fanguine ftone (red chalk) or any thing elfe, and lay it after- wards on your plate, to trace it with a point, the fan- guine, which is on the back of the draught, will eafily fet off on the varnilh. So that you may follow after- wards all the lines- of the defign, and be infinitely more corredl in all the turns, and the exprellion of the fi- gures. This is the reafon why all the painters, who. have their own works engraved, take the trouble of drawing alfo the outlines of their figures, that the fpi- rit and beauty of their defign may be preferved. In- deed it mull be confeffed,- that we always dilcover 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 thefe, the aquafortis is. often employed to fketch lightly the con- tours, or outlines, of the figures, and to have them more correct. 3. True it is, that it is fome times found neceilary to touch a little over, with the graver, certain parts which are not ftrong enough, or that the aquafortis has not eaten in fuiEciently. For it is not eafy, in a great plate, to get all the fevsral parts fo proportionally, anda-propos, eaten in, as there lliouli be nothing to find fault with. A x (y SECRETS CONCERNING 4. It is not enough for an engraver to work with the point of Ills needle, or fcooper, in all the different places of his work, with the ftrength and delicacy ne- eeffary to make appear, as he wants them to be, the moft remote and the neareft parts. It is again requifite that he fhould take care, when he comes to put the aquafor- tis on his plate, it fhould not bite equally every where. This is prevented as follows, by a mixture of oil and tallow, which you will drop in it, from a lighted can- dle. 5. To this' effect he mufl have a framed wooden board, overlaid with wax, on which he fixes his plate a little ilant way : then pours aquafoTtis on it, fo that it may onlypafs over it, and run into an earthen pan, placed un- der to receive it. Therefore, he takes care to examine when thofe parts, which are not to be fo deeply eaten in, have received a fufficient quantity of aquafortis : in which cafe, taking off his plate, he waflies it with pump water, by pouring it only over ; dries it gently before the fire, then covers the mofl remote parts, and them which he wants to preferve weakeft, with the above mentioned mixture of oil and tallow, that the aquafor- tis fhould not act, any more on thofe places. Thus co- vering at feveral times, and as much as he pleafes, fuch places of his plate as he wants to keep not fo ftrong as others, it refults that the figures, which are forwards in the picture, are conftantly every time waflied with the aquafortis which eats in them, till he fees they are fuffi- ciently- engraved, and according to the degree of the ftrength, which he is defirous of giving them. 6. That fort of aquafortis we have mentioned and defcribed in this chapter, at the article of the water for engraving on iron, and which is compofed with verdi- grife, vinegar, common and ammoniac falts, and cop- peras, is alfo made ufe of to engrave on copper, in pour- ing it on the plates, covered either with hard or foft Varnifh, and fcratched, or etched, agreeably to the de- fign you intend to engrave on them. 7. * As for what concerns the refiner’s aquafortis, com- monly called white water, it is never ufed but upon the ARTS AND TRADES . 1 Toft varnifh ; and never as the former, which is called green water, by pouring it only over the plate, and let- ting it run oft' into a pan under it. A border of wax muft be made round the plate, on which, this being laid flat upon a table, fome of that white water is poured, after having previoufly tempered it more or lefs with a proportionable quantity of common water, which is cal- led pickling. IX. To engrave on wood. You begin by preparing a board, according to the fize and thicknefs you want it, and finely polilhed on the fide it is to be engraved. The fort of wood, which is gene- rally chofen for fuch a purpofe, is either pear-tree or box. And, of the two, this laft is even ft ill. preferable, both on account of its being of a fuperior hardnefs, and alfo lefs liable to be worm-eaten. On that board you draw fir ft your defign, fuch as you want it to appear in printing. They, who have not the talent of drawing as there are a great number, make ufe of the very draw- ing you give them, which they pafte on their board, by the right fide, with a pafte made of good hour, water, and a little vinegar. You muft take care that all the lbrokes of the drawing fiiould 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 off by de- grees, fo that theftrokes only of the drawing fhould re- main on your board, as if you had drawn it with ink and a pen. Thefe ftrokes, or lines, fiiew you 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 gouet, ac- cording to the fize and delicacy of the work, for you have no need of any other tool. X. To engrave on copper with the graver. i. When the plate, which is to be of red copper, is well poliilied, you draw your defign on it with either 8 SECRETS CONCERNING the black lead-ftone, or a Heel point. When that is done, yon have no further need of anything but very fharp and well-tempered gravers to cut in, and give more or lefs ftrength to certain parts, according to the fubjeft, and the figures, you execute. z. You muft alfo have a certain tool of fix inches long, or thereabouts, one of the ends of which, called a fcraper, is made in the form of a triangle, lliarp on each edge, with which you fcrape on the copper when you want it. The other end, called a burnifher, has ve- ry much the ihape of a fowl’s heart, a little prolonged by the point, round and fender. This ferves to po- lilh the copper, to mend the faults, and foften the ftrokes. 3. In order to form a better judgment of your work, you muft now and then', as you proceed on, make ufe of a ftump, made with a piece of an old hat rolled up and blackened, with which you rub your plate, on the place you are working, which fills the ftrokes with black, and makes you fee better the effeft of your work as you go. You muft be provided likewife with a lea- ther culhion, on which you lay your plate while you engrave it. 4. We fhall not give any further account of the art of engraving than this lliort epitome, and we fliall not attempt to enter into a more particular detail of the va- rious and curious circumftances attending this noble art. They, whofe curiofity on thatfubject will prompt them to be more particularly acquainted with it, may amply fatisfy themfelves, by taking the trouble to read the treatife which Abraham Bofie has purpofely com- pofed on the art of engraving. XL To engrave on fteel or iron ; fuch as blades of fwords, knives, &c. 1. Take one part of linden-tree coals ; two of vi- triol, and as much of ammoniac fait. Grind all toge- ther with vinegar, fo as to obtain a foft pafte of it. Then, whatever you want to engrave on fteel or iron, being firft by iketching it with vermilion diluted with ARTS AND TRADES. 9 llntfeed oil, which you lhall have put a-drying to ufe it afterwards like a pencil. When your drawing is done, cover it with the above-mentioned pafte to the thick- nefs of a finger. This compofition muft be applied warm ; and the more warm it is, the fooner the work will be engraved ; though you muff have care not to burn it. When this compofition is well dry, take that powder off, and wafh well the engraved place. 2. You may to the fame effed take Spanilh verdigrife or common fait, one part j and while you pound it in a mortar, add fome very ftrong vinegar, and proceed as above. Some make ufe of vitriol, alum, common fait, and linden-tree coals, which they prepare and ufe as above direded. XII. A water to engrave on iron or copper. I. Take Spanifli verdigrife, fublimate mercury, vi- triol, and alum, equal parts. Pound it all well in a mortar, and put it in a glafs veffel fufficiently large, with a proportionable quantity of the ftrongeft diflilled vi- negar. Let the whole thus infufe for twelve hours, ftirring it often. Draw next what defign you like on a coat of wax laid on your iron, or copper, either with a flee 1 point, or fi&itious ochre, mixed with lintfeed oil. Then pafs fome of your liquor on the places you fhall have etched with a needle, or fteel point, in following carefully the ftrokes of your defign, if it be fir ft drawn ^ on wax. For, in the ufe of this method, you muft not fail to begin by covering firft your plate with it, as we faid elfewhere. You may again lay on your defign, prepared as we faid, fome fublimate alone, finely pul- verifed ; then pour over it good ftrong vinegar, which you will let lay for the fpace of half an hour, af- ter which wafh it with cold water, and clean off your plate. XIII. Another more mordant water. i* Take Spanifh vepdigrife, aiumen plurxeum, ammo- TO SECRETS CONCERNING mac fait, tartar, vitriol, and common fait, of each a quarter of an ounce. When the whole is well pound-? cd, and mixed with the flrongeft vinegar, let it thus remain for the fpace of half an hour. If you want to have your defign raifed, make it with fictitious ochre .and lintfeed oil, well ground and mixed together,- and let it dry perfectly. Then fet the aforefaid water a- warming over the fire, in an iron pan well tinned with lead ; .and, leaving it on the fire, take your fireel plate, and, holding it in one hand over the pan, take with the other of the warm Jiquor, with a fpoon, and pour it on your plate ; fo that, by falling again into the pan, -you lofie none of your water. Continue 10 doing for a quarter of an hour : taking care, however, your water mould not be too warm, left it iliould fet a-running the oil which is mixed with the varnifli. When this is done, rub the aforefaid com pout ion with pct-afih.es mixed with an equal quantity of quick lime in powder, and you will find that what was covered with the com- pofition will be preferred, and raifed from the other parts of the plate which are eaten down. XIV. An ardent water to engrave ft eel deeply, or even eat it off entirely. Take two quarts, or thereabout, of thick black wine, the oldefit and befit you can find. Diffolve into it quick lime, and brimftone in powder, wine tartar and white fait, of each equal parts, and as much of the whole as there can poflrbly be diffolved in that quantity of wine. You filial! next put all that mixture into a cucurbit, or rather into a retort well luted. Adapt to it a belt-head to ferve as a receiver. Lute well the joints, then give it the heat gradually. There will dif- til a very mordant water, which you may keep in a phial, carefully flopped for life* -( » ) CHAP. II. Secrets relative to Metals, I. A fecret to came the tranfmutation of iron into the fineft German fteel. i. r | "LIKE of clean foot, one pound ; oak wood afhes £ twelve ounces, and four of pounded garlicks. Boil all together in twelve pounds of common water, reduced to a third, or four pounds. Strain this, and dip in it the iron pigs, .which you will afterwards ft ra- tify with the following cement. 2. Take burnt wood’s coals, otherwife called cokes, and quick lime, of each three pounds : foot dried, and calcinated in an iron pan, one pound : decrepitate fait, four ounces. Make of this and your iron feveral beds alternately one over another ; and, having well luted the veiTels in which you lhall have made thofe 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 i nil ant plunge your fleets of black iron : then take out of 'the. fire, and Hop well the veifel. Let your iron reft there and foak for twenty-four hours, after which time take off your iron fleet ; fcore them well with the very bran with which they have been aToaking, then rub them over a little with grindftones. This being done, make them foak again in a water wherein you lhall have difTolved fome ammoniac fait, whence having taken them oft, let them 12 secrets Concerning a-drainmg, and rub them afterwards with rye-bran, and your tin will be done. Obferve that the veflel in which you lay your fheets foaking, mu ft be large enough to receive them in their full intended fize. III. To break, an iron bar as big as the arm. Take melted foap, with which you will rub your iron bar at the place where you would have it break. Then with any thing take off and clean away part of that imftion, in the middle of it, about the vfidth of half- a-crown. Then take a fponge, dipt into ardent water of three diftillations ; bring it round the bar, and in fix hours it will break. IV. Another for the fame purpofe.- In two pounds of aquafortis, di/Tolve orpine, ful- phur, regal, and verdigrife, one ounce of each; of quick lime, killed in two ounces of triple diftilled vi- negar, one ounce. X 3 lace 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 w r hich lhall have dillilled, and put them again over the fasces or refidue, with an addition of two ounces pulverized arlenic. Diftil this a-new, and keep whatarifes from it. In this, if you dip an handker- chief, and turn it round on an iron bar, in three hours time it will break with the greateft eafe. You muft only take a great care to guard yourfelf againit the fumes, in diftilling this compofition, V. To compofe a metal of a gold colour. Take refiner’s copper fix ounces: melt them into a ■crucible ; add one ounce of a calaminary ftone ; half an ounce of tuty, and one of terra merita, in powder. Give to this a melting fire for five or fix hours running, and no more: then take off the crucible from the fire. ARTS AND TRADES . Pitt this compofition in powder, and add to it two oun- ces of common mercury, fix of fea-falt exficcated, and a fufficient quantity of water. Set the whole a-boiling, until there appear no more mercury. Then put the matter into a crucible, and place it between two fires of kindled coals, avoiding carefully the breathing of the fumes. Give this a melting fire, for two hours, then wafli the compofition in water, till this runs off quite clear. Set this again in a cru- cible: and, when melted, pour it into an ingot. This will give you a metal of the mod: beautiful gold colour which can be defired, and which you may make life of for plates, buckles, fnuff-boxes, cane-heads, &c. But one cannot recommend too much the avoiding of breathing the fumes of this compofition, while it Is making. VI. Another compofition of metal. Take a certain reafonable quantity of the leaves of Perfiearia urens, called Arfmart, or, vulgarly, Water- pepper, which you will dry in the lhade. Melt in a cruci- ble fix ounces of refiner’s copper, and, when melted, throw in one ounce of powder of the arfmart 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 hour, after which you call it in an ingot. This procefs will give you a metal which (except the colour that artifls can at any time give it by an induflry well known to them) has otherwife all the qualities of gold. The only defeat is, that it cannot bear telling, and that it mull therefore ferve only to fupply common copper which rufts eafily, and has not lo much bright nefs. It may be ufed for candleflicks., and other fimilar works. We thought it 'was proper here to give this receipt, as it is to be wiilied we could make ourfelves thofe me- tallic compofitions, which we import from Holland, and other countries. VII. To dilToive gold in your naked hand. Diflil hart’s blood jufl killed; and, after having 14 SECRETS CONCE RNING drawn the fpirits per afcenfum in balneo-mariae, coho- bate again three different times. At the third didillati- on you fublime all the fixt : and, when done, lute well the veffel, and keep the liquor for ufe. This liquor, carefully preferred, will dilfolve gold in the naked palm of your hand. VIII. How to give fome perfection to imperfect metals. It is well known that gold is the moll perfect of me- tals. After this comes filver, the principles of which are very near pure, and equally proportioned between them as thofe of gold. All other metals are reckoned imper- ffeCt and crude. Among them however that which ap- proaches neared; to perfection, is copper. This there- fore may eafily be purified, by being delivered of all the Superficial and combudible fulphurs with which it is loaded. And who ever will proceed, according to the .following direction, 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 times fome tutty- powder mixed with equal parts of refired faltpetre. Theft, the detonations being made, take the crucible out of the fire and let it cool. Break the crucible and feparate the fcories from the regulus. Put the copper- regulus into an other crucible, and reiterate the fame ope- ration three times, till the copper is extremely fine and true gold colour. 2. Now, ifyoufet it a melting for the fourth time, and project on’ it perficaria’s or hydro-pepper’s leaves powder, you will render it dill more perfect: and you might thus purify it fo far, as to give it, at lad, all the qualities of gold. 3. Whoever will know how to purify brafs from its foreign fulphur, will turn it likewife into a very fine diver. 4. You may alfo whiten lead; and, giving it the hardnefs of filver, render it fimilar to it. 5. Pewter and quick filver may likewife be purified, ARTS AND TRADES. 15- in feparating from this laft its arfenical fulphurs, and fixing it by the fupplement of a fixt, metallic, incom- huftible and folary fulphur. The other may, by taking off from it its fuperfluous faline part, and uniting its mercurial one to the true metallic fulphur. But this we cannot expe£t to attain, if not previoufly verfed in the -method of diffolving, analyflng, and dividing or fepa- rating, and then re-embodying again metallic fubftan- ces: and this is known by none but the fons of the art, the adepts alone. IX. To melt all forts of metals in the fliell of a nut, without burning it. Take faltpetre two ounces; fulphur half an ounce; oak’s, walnut trees, or any other very dry wood’s favv- duft half an ounce. Let the faw dull be flfted very fine, and the faltpetre and fulphur reduced to an impalpable powder. All this being well mixed together, lili the iliell 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 covered it again with the fame powder, fet the fire to it, and you will fee that the metal will melt and remain at the bottom of the fliell. X. To increafe the virtue of aloadftone. You muft let it foak, for forty days, in iron-oiL XI. To reflore gold to its weight, after it has loll it in regal water. Put a bit of tortoife fliell to foak, for fome time, in regal water. Then put your gold in it, and, by that means, it will recover its loft weight. XII. To operate the tranfmutation of filver 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 i6 secrets concerning is melted, throw over it, by degrees, fome good fait- petre pulverifed. This will melt likewife. Keep it thus in fufion till it is at leaf! half diflipated. Should it take lire during that time, it does not lignify ; for, it hurts nothing, and the more concocted over again the Kltpetre is, the ftronger is the oil. 2 . Lei this cool, divide the faltpetre from the lead. After having well pounded it on a marble Hone, carry it into the cellar. There,, it will fall into deliquium which you will pour into a cucurbit, with double its weight of true French fpirit of wine, added by little and litTe at a time ; then diftil by a flow Are* Grind ©n marble, as before, what remains in the cucurbit: aud r being turned into deliquium, put it again into the cucur- bit with fome more fpirit of wine. Take off theie difl'o- iutions and cohobations, repeating the fame prccTs over again as before, till the faltpetre remains at the bottom of the cucurbit refolved into a true oil which congeals itlelf no longer, and this will procure you what is called the Fix-balm. 3. Next to that operation, y ou w r ill make an aqua- fortis with equal parts of falt-petre* dried vitriol, and roch-alum : and, before you put the receiver to the cu- curbit, add heel filings, antimony, verdigrife, in fubtile powder, tutty and cinnabar, of each half an ounce, or one ounce, according to the quantity of aquafortis you want to draw. Cohobate the lpirits feven times over, upon the faces, which you will grind each time on a marble table. 4. Diflolve one ounce of fxlver in three of this liquor: and, on that folution, Hill, drop by drop, one ounce of your nitre-oil in a ; bottle made like the hour-glafles, w hich after the operation mull be at moft only half full, and which you will cover with another inverted, fo that the neck of the under one lliould get into that of the upper one. Or elfe put it in a matrafs with a long neck, which you will feal hermetically ; but, if you make ufe of bottles, take care to lute w r ell the joints. Place this over hot allies, and plunge it in them to the heigtli of flx inches. Give under this lamp a fire, which* ARTS AND TRADES . *7 fhould not reach the matter by three fingers’ defiance. You will get every day to the amount of a fiver penny- weight of filver fixed into gold. And, when the whole fhall 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 cool, and divide the water from the oil, which will never be the worfe for ufe, and mull therefore be preferved. At the bottom of the vefiel, you will find the filver fixed into gold. XIII. Fixation of gold into filver. 2. Sublime, on a fand fire, fome arfenic, with an equal weight of decrepitate fait. Take the middle and cryftaline matter which fublimates, reje&ing the fubtile flour which rifes on the head, and the dregs which re- main in the bottom. Sublime over again this cryftal, and reiterate fo many times as neceflary that no flour fhould longer fublimate. 2. Calcimate fome filver with mercury, with which amalgamate it, and this as many times as you may find neceflary, that the water in which you wafli your fil- ver, after the di Hi pat ion 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 this calcinated filver, and four of the aforefaid arfenic : fublime the whole fo manv times as neceflary, that nothing fhould afeend anv more. This fublimation may eafily be performed in "a matrafs laid on its fide, which- you mufl turn fo as to put always underneath what is fublimed above. By means of fuch an induflrious practice you avoid the ne^~ ceility of breaking your matrafles every time you want to re-fublime what was already' fublimed. At 1 aft the matter turns into a ftone, which, having pounded, von put on a digefting bath, ’till it is all reduced into a fixt oil, which you know to be done by the tranfpa- rency of the vefiel. 4. - Take four parts of mercury, and one of that .oik; k%:. i8 SECRETS CONCERNING put firft the mercury into the crucible, and, afterwards, this fixt oil. Give a gradual fire, till all the compofi- tion be reduced into a lump, which adheres to the cru- cible. Take it out and tefi: it ; you will find it to be. the fineft filver in the world. XIV. To extract mercury from lead. Take pearl allies one pound ; vine allies four ; quick lime one ; and pebbles calcimated two. Make a ftrong lie of the whole with diftilled vinegar. Difiolve in this two pounds of lead : and, when the lie is become white, throw in ten ounces of borax. When this is dif- folved, throw the whole into a retort, and diftil it with a gradual fire. You will get, into the receiver, ten ounces at leaf!:, of quickfilver. XV. Another mercury from lead. Take lead filings one pound ; ammoniac fait four ounces ; bricks pounded into a powder, three pounds, Diftil this compofition in a retort, on a gradual fire. The receiver mult be very large, half full of water, and the fire muft be continued for twelve hours, pulhing it, by degrees, to the very laft. XVI. Permutation of lead into filver. Take fine lead ; calcine it with common fait, or elfe with that fort of fait which is extracted from the dregs, feces, or caput roortuum of faltpetre and vitriol cal- cinated both together. Soak the whole warmly with oil of vitriol till you make it come into an unclous pafte. This you will put into a pot, or crucible, well luted, and placed in a pan full of fand, with which you will cover it over intirely. Make under this a. digefting fire ; that is to fay, fuch a fire as is necef- fary to warm the fand : keep it fo for ten days, then take off your matter and teft it. Out of one hundred and five pounds weight of lead, you will draw five mares ARTS AND TRADES. or two pounds and a half weight, of filver capable to Hand ij the tell. XVII. Fixation of fait petre. Melt fome lead in a crucible, and projedt on it pulve- rifed nitre, reiterating the projections in proportion as the matter fufes, till it is entirely melted. XVIII. Tranfmutation of iron into copper. Iron is eafily changed into copper by means of the vitriol. To do this you put your iron ftratum fuper flratum in a defcenforium, and fet it over a flrong blaft fire, puflied by bellows, till the iron melts and flows in- to copper. You muft not forget when } 7 ou have made your beds of vitriol, to water them a little over with vinegar faturated of fait petre, alkaline, and tartar falts j and verdigrife. XIX. Another to the fame purpofe. I # Pound fome vitriol in powder, and diflil the fpirits from it by means of the retort. Replace the fpirits on the caput mortuum, then plunge and extinguifli in them fome red hot iron laminas, or filings : and, by little and little, the iron will turn into copper. XX. Another. Diflolve vitriol in common water ; pafs it through filtering paper, then evaporate the water into a pellicu- la, and put it in the cellar, for one night, and you will ob- tain fome green cryllals. Redden them in the fire, then diflolve them three or four times in diftilled vinegar, drying them every time, till thefe cryllals become red. Diflolve them again in the fame vinegar and extinguifli in it forne red hot iron laminas, filings, or any other iron rubbifli ; they, and every one, will by thefe means, turn into a very fine copper. 10 SECRETS concerning XXI. To preferve the brightnefs of arms. Rub them with hart’s marrow. Or elfe diftolve fome alum powder with the ftrongeft vinegar you can find, (that of Montpellier which ferves to make their famous verdigrife is the fitteft) and rub your arms wfith it. By theie means they keep for ever bright and fiiin - 1 ing. XXII. To manage fteel fo, that it may cut iron as it were lead. Draw, by an alembic, the water w r hich will come from a certain quantity of earth-worms ; join with' this water an equal quantity of horfe radifh’s juice. Then temper, four or five times, in this liquor your iron kindled red hot. That fort of fteel is made life of for knives, lwords, and other infir uments, with which you may cut iron with as much eafe as if it were lead. „ XXIII. To (often fteel.. Take a difcretionable quantity of garlick, rob them of their coarfefl peel, then boil them in oil of nuts till reduced into an unguentum. Cover well your fteel alb over with that compofition to the thicknefs of half a crown. When this is done, put your fteel, thus co- v vered, in the forge r in the live coals, and it will be- come foft. To reftore it afterwards to the temper,, called byartifts, red cherry color, you rouft,. after hav- ing made it red hot, plunge it in the coldeft w r ater. XXIV. To extradl mercury from antimony. Take antimony and decrepitate fait, of each one pound. Mix them together and put in a retort of two quarts* Set, the retort on the bare fire, or on the gra- ARTS AND TRADES . 21 dual fand fire. Let the beak of the retort be in water, and at the bottom of that veflel, wherein the water is, 1 you will find the running mercury of antimony. X XV. A magical mercurial' ring. Take verdigrife half a pound, and an equal quantity of copperas. Pulverife each of them feparately, and* I put thefe powders into an iron pan which hath never been ufed 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 inceflantly ftir with a wooden fpatula. Begin to boil firfl by a flow fire, and never ceafe to flir the whole well for fear of the adhefion of mercury.. In proportion as the vinegar finks you may add more,, not exceeding, however, the quantity of half a pint,, or thereabouts. When this has boiled about a couple of hours, the matter will remain in a lump at the bottom of the pan. Let it cool with the fmall quantity of vi- negar which fliall remain after the ebullition, then throw it into a large pan of co-id water; Handle this lump well in that water, in order to purge it from all the munditise. Throw that firfl water away, and put clean water in, and do the fame again and again, keep- ing handling the matter well in your waters, till the laft remains clear as rock water. When your mercury is thus well fixed, put in a clean piece of linen to take off the fuperfluous parts ; and what remains well fixed after this fecond trial, you muft extend on a flieet of white paper, on wliich, having flattened it quickly, and cut as haftily, for fear it fliould grow too hard, into fmall bits of the form and fize you 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 aforefaid mercury. Take Alexandrian tuty, and terra merita of each half a pound, feparately pulverifed and mixed afterwards to- ^2 SECRETS CONCERNING gether. Stratify your tits of the above mercury, mak- ing the firfl and laid flrata, or beds, with the powders and a little thicker than the others. Cover your cru- cible with another, and lute them fo well that there fhould no chink remain, which you will examine well after having dried them in an oven. When perfectly dry, place your crucibles in a gold or blackfmith’s fur- nace, and furround them well with live coals every way, by the fides, top and bottom, which you will make blafling for a quarter of an hour; and pufii by flrength of bellows during half an hour, then let them cool gra- dually in the fire till the next 'day ; when, taking off your crucible, you will find your matter turned into a gold colour. Throw it into a pan of water, and wafli it well till the water remains clear. The whole being granulated, put it in a fmali crucible with half an ounce of borrax, and melt it as you would gold or filver, then throw in it an ingot. With this matter you will make your rings in drawing this metal through the wiring bench, or otherwife. XXVII. The virtue of thofe rings. They flop the cold in the head, fliew the cliforders one may be affe&ed with, particularly in thofe well-known monthly difeafes of women. At fuch times the ring turns of a dull red colour. They are alfo very ufeful in killing the worms in fmali children, if you make them boil in a varnifhed new pipkin, with a glafs (or four ounces) of water, reduced to a third, and drank fading. ^XXVIII. A fixation of copper which will be found to yield fix ounces out of eight, on the tell. 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'calcinated, and w r hile (bill a little warm, add again to % hai’f a*} Qunce of cqinmon purified mercury, flirring ARTS AND TRADES . *3 continually with a fpatula till the mercury difappears entirely. There will come a powder, of which if you project one, on four ounces of red copper, in fufion then ftir and call in ingots, you may obtain the promifed ad- vantage. XXIX. To whiten copper fo as to make very fine fi- gures with it. Take five parts of copper, which you will 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 mat- ter a little with an iron rod, then caft it in the molds of your figures. They will look like filver called ones. XXX. To give the fineft colour of gold to copper, in order to make llatues, or other works with it. Take one pound of copper, melt it in a crucible, then throw in it one ounce of Alexandrian tuty reduced into a fubtile powder, and mixed with two ounces of bean- flour. Take care to keep Itirring this matter, and to guard yourlelf againff the fumes. After two hours of fufion, you will take this eompofition off, and wafli it well, and put it again in the crucible with the fame j quantity as before of the fame powders. When melted, i for this fecond time, you may take it off, and call it in the moulds -you propofe, and had prepared for it. XXXI. To imitate tortoife fliell on copper. Rub copper laminas over with oil of nuts, then dry | them over a flow fire lupported, by their extremities, upon finall iron barrs. XXXII, To perform the fame on horn. Make a cold diffolution of auripigment in filtered lime water : then, lay fome of this liquor with a bruih on vour comb or other horn work. Reiterate this, if 24 SECRETS CONCERNING von find it has not penetrated enough the firft time, and turn it to do the fame the other fide. XXXIII. To foften metals. Take falt-petre and camphire equal parts. Diffol\ f e them in a lye made with two parts of oakwood allies and one of quick lime. Pafs this folution through a filtering paper, and vaporife it over a flow fire in a glafs veflel. There refults a borax which, thrown in metals while in fufion, foftens them perfectly. XXXIV. To walk brafs figures over with filver. Take one ounce of aquafortis. Diffolve in it over a moderate fire one drachm of good filver cut fmall, or granulated. This filver being wholly diffolved, take the veflel off from the fire, and throw in it as much white tartar as is required to abfolve all the liquor. The reff 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. Tooperatethe tranfmuttaion of iron into Heel. Take beech and willow, burn them together. W 1 Q n in coals, extinguilh them, before they are c<~ mimed with water., or rather, with chamber lye. Pound them well, and lift them through a very fine fieve. Then burn I ike wife ox horns, and prepare them the fame way. Sift well alfo foot, vine allies, burnt flioes allies, and pomegranates’ fhells’ powder, putting afide and feparateiy each drug by itfelf, and mix them after- wards when ufed, in the following proportions — Coals twelve pounds ; horns ten : flioes, vine, foot, and pomegranate, of each equal quantity, three pounds, all well mixed together. To make one hundred pounds weight of flee!, there is required one hundred and twen- ty pounds weight of good, foft 'Spanifli iron, not fitrea- ky ; to which, if you give the aforementioned dofe of the laid powders, prepared as dire£ed, and put to the ARTS AND TRADES. 4 $ fire, for the fpace of forty-eight hours, you will get the belt fteel which can be had. XXXV. Another receipt for the fame. 1. Take one bufhel of beech coals pulverifed and lift- ed ; alder’s coals, thus prepared, one peek ; vine allies and foot, both weld pulverifed and fifted, equal parts, half a peck. Mix well thefe powders, and flratify your iron bars with them in a crucible well luted ; then give a good fire for twenty-four hours. N. B. Obferve that you mu ft take care to ufe new* and not floted wood, to make the faid allies. 2. If you want to have your fteel white, you muft add to all the above powders one peck of juniper-wood allies.. 3. If you want it purple, you muft mak© a lexiviation of vine and Ihoes allies, foot and garlick, well pound- ed equal parts ; and a lutHcient quantity of water to make the faid bullitorium, in which you will fteep, cold, your iron bars before you cement them. 4. You muft proportionate the quantity of windholes in each kiln to the quantity of bars, and of crucibles, for which you intend to lit it. 5. The ftratum fuper ftratum ought to be made one, or, one and a half, inch thick of powder to each bed. — The bars ought to be ranged crofs-way one over ano- ther ; and large crucibles are to, be preferred to fmall ones. — You muft take care to have them fo well luted, as not to allow the leaft air to find its way in : for there would refult an iutire mifcarriage of the whole opera- tion : and, belides, your powder would hence lofe all its virtue. — Should you likewife let it get air before you make life of it, it would become quite dead and flat. Therefore you are cautioned to keep it always very clolely confined, in well-ftopped veifels, of whatever kind they may be. — That which comes off from the cru- cible, after the operation, is not worfe for having been thus in ufe. It wants, therefore, nothing but an ad- ditional fupply of frefh powder, joined to it, to make SECRETS CONCERNING .2. 6 up what is loft, or diminifhed, by the frequent hand- lings of it, in taking it out, and putting it in, the cru- cibles again. 6. The kiln ought to be wide by the inferior part, and go narrowly towards the top, which muft end in a conical form. By fuch means, the heat contra&ed be- comes ftrong, and ads with infinitely more power.- — Neither muft you negled to have it fo conftruded as to be provided with an alh-hole, or a place underneath wherein the allies may fall ; and feveral openings to let the wind efcape. An eftimate of the cofts and profits, of fuch an operation in France. The thoufand weight of iron, in bars flat on one fide, cofts about fixty livres. Two thoufands being requifite, at a time, for one Angle operation, make one hundred and twenty livres, or, five pounds fterling. Ten crucibles this will employ ; ten livres. Powders for the two thoufands ; forty livres. For two men to fit up, and watch, in order to keep up the fire ; four livres. , To prepare the fteel, after it is out of the crucibles, and render it marketable ; twenty livres. All the expence amounts to two hundred livres, or eight pounds eight, or ten fliillings fterling, or therea- bout. Iron, thus turned into fteel, whether white or purple, comes, on computation, to two fols, or one penny, a pound ; which makes one hundred livres per thoufand weight.-— Thus, the two thoufands weight, which may be made in the fame kiln, every week, come to two hundred livres. If you fell your fteel, on the footing of fix fols per pound, there is, clear profit, four hundred livres a week ; which, in a year, would make 20,800 livres — Now, you may, on this calculation, have as many kilns as you pleafe 5 and each kiln may make a kilnful every week. ARTS AND TRADES. 2t XXXVII. To take immediately ruft from iron. You muft rub your iron with a piece of rag fteeped into oil of tartar per deliquium. XXXVIII. To obtain good filver from pewter. 1. Take quick lime made from rock or tranfparent pebbles, ' and one pound of common fait. With thofe two ingredients make a ftrong lye which you will eva- porate on the fire to the reduction of one third part of what it made before. Next, melt in a crucible two pounds of pewter, to which, af.er fufion, you will add one pound of haematites. The whole being well incor- porated and melted, throw in it part of your aforefaid lye : and, when quite cold, melt it again, and throw it again into new lye, repeating the fame procefs for feven different times, and ufing frefli lye, prepared as above, every time. 2. The next operation is to take one ounce of amoni- ac fait, an equal quantity of borax, eight fcruples of auripigment, reduce them into a very fine and fubtik powder, and being mixed together, incorporate them in- to a pafle with the whites of two new-laid eggs, and put all together with the pewter, ready prepared as be- fore mentioned, in a crucible. When all is in fufion, continue the fire for one hour ; then, take off the cru- cible. There you will find your filver, fit to {hind the tefl of all the affayers. XXXIX. To foften iron. Take half an ounce of tartar ; two of common falls and two and a half of verdigrife. Mix all together, and expofe it in a porringer to the dew of nine nights running. This will turn into water, in which, when red-hot, you may kill your iron, SECRETS CONCERNING a8 XL. To melt iron fo that it will fpread under the hammer. Take equal quantities of lime, tartar, and alkali fait. Pour over it a fnfficient quantity of cow-pifs, to make a thick pap with it, which you will fet a-drying in the fun, or before the fire. Make an iron red-hot 'in the fire; then plunge it in that matter. You may afterwards melt it as you would filver ; and, then work it the fame way, when cold* 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 pilofella, (or moule- ears) ; or in the very juice pounded out from thefe plants. XLII. To foften all forts of metals. Take fublimated mercury, euphorbium, borax, and ammoniac fait, of each equal parts pulverifed. Project fome of that powder over any metal when in a ftate of fufion, and you will obtain the defired eifedt of making it foft. XLIII. To foften a fophiftic metal. Take black fcap and common fait, of each two oun- ces ; human excrements dried and pulverifed, four ounces ; roch alum an equal quantity, and nitre fait, half an ounce. Incorporate all together in a pan, over the fire, with bullock*s gall, keeping fiirring with a fpatula, till you feel no longer with it any faline parti- cle. Then take off the pan from the fire, and let the eompofition cool. Of this yon 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- radiih, bryonia, and purflain, of each equal quantities. ARTS AND TRADES. 29 Pound all together, fo that you may get at leaf! one pound of juice. Add to this one pound of red-haired child’s water ; faltpetre, alkaline, gem and ammoniac falts, of each one drachm. When you have mixed all well together in a glafs vefiel perfectly clofed and Hop- ed, 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 graduallire. Now, when you want to get arms of a good temper, you have only to plunge them in this diftilled liquor, after having previoully made them red hot in the lire. XLV. Another very hard temper. Take nettle’s juice, bullock’s gall, child’s water, or ftrong vinegar, and a little fait. Incorporate well all this together, and plunge any red-hot iron in it. XLVI. To melt iron and make it foft. Take two pounds of auripigment, and four of oil of tartar. Make the auripigment foak up all the oil of tartar, and dry it up afterward ; over a foft fire. Then put fmall bits of iron in a crucible ; and, when very red, throw by little at a time about half a pound of that auripigment prepared as before; and you will find your iron fof; and white. XL VII. To whiten iron like filver. Melt iron filings in a crucible, along with realgar, or red arfenic. Then take one ounce of that matter and one of copper ; melt all together, and put it in a cop- pel. It will give y ou one ounce of good filver. XLVIXI. To render iron brittle fo as to pound like glafs. Take the diftilled water front rocii alum, plunge in it feven different times your pieces of iron, or fteel, beat- C 2 3 ° SECRETS CONCERNING en very thin, and made red hot every time. This ope- ration will render them fo brittle, that you may pound them in a mortar, afterwards as you could glafs. XLIX. Ingredients which ferve to the melting of iron. Iron is to be melted with any of the following ingre- dients ; viz. pewter, lead, marcafite, magnefia, auri- pigment, antimony, crown-glals, fulpher, ammoniac fait, citrine-mirobolans, green, or frefh, pomegranate rinds, &c. & c. L. To melt or calcinate the blade of a fword without hurting the f cab-bard. You mu ft drop into the fcabbard of th‘e fword fome arfenic in powder, and fqueeze over it fome part of the juice of a lemon. Then replace the fword into its fcab- bard. In a quarter of an hour afterwards, or little more you will fee what a furprifmg effect this will have. LI. A fpirit which will diffolve all forts of ffones, without excepting the moft hard. Take rye-flour and make fmall balls with it, which you will dry ; then put them into a retort well luted, ^.rd place it over a gradual fire to draw the fpirits by diftillatian. If in the fpiritous liquor, which will come from this operation, you put any done whatever, it will diffolve. LXI. To refine pewter. Take fine pew T ter, and put it into a crucible. When melted, project over it, at different times fome nitre, till it comes to a perfect calcination. Repeat this three different times, pounding the matter into powder, which you will mix with charcoal duff. Then, being thus ARTS AND TRADES. 3i melted for the third time, it will refume its former fub- ftance of pewter, with this difference, that it will be refined to an infinitely fuperior degree. LIII. To fix mercury. Take verdigrife in powder, which you will put in a crucible. Make a hole in that powder, and place in it a knot of mercury previoufly impregnated with white of eggs’ water. Cover this knot over with borax, and add again over this fome more verdigrife and pounded glafs, one or two fingers deep. Lute well the lid of the crucible, and give a pretty fmart fire, though gradually, and not at once, for the fpace of two hours. LIV. To extract mercury from lead. Take lead and beat it into fleets, or laminas, very fine. Put thefe in a glafs yeffel with common falts, a double quantity of the lead. Cover this well, and bu- ry it under ground for nine days at leaft. After that time, if you open the vefiel again, you will find your lead turned all into running mercury, or quickfilver, at the bottom of it. LV. The compofition of caft mirrors and cylinders. Take one pound and a half of red copper; eight ounces of refined pewter; one arid a half offtellatedmars-regulus. other wife regulus of antimony ; half an ounce of bif- -muthf one and a half of nitre, and a difcretionable quantity (that is to lay as much as you pleafe) of fiver. LVI. The true compof tion of metallic mirrors, or look- ing-glades, tiled among the ancients. 1 . Take one pound of decapitated, or well purified, copper, which you will melt ; then throw over it three pounds of refined pewter. As foon as they 11 mil be both m good teflon, add lia ounces of calcined red tartar, two 3 Z SECRETS CONCERNING of arfenic, half an ounce of faltpetre, and two drachms of alum. Leave all this in fufion together for the fpace- of three, or four hours, that all the falts may well e- vaporate, then you will call this compolition in the fiat fand mould prepared for it. 2. To give thefe mirrors the requifite polilli, you pro- ceed as follows. Begin firft by taking the coarfeft part away with the wheel over a grinding-ltone, after the fame method as the pewterers and braziers do, and then you fmoothen them with water till they are fufiiciently polilhed by attrition. The fecond ftep is to take the mirror from that wheel, and put it on the wooden one covered with leather, after having rubbed it well with emory in order to give it a fine polilli, and eat off the fcratches which may have happened to it on the firft: wheel. Then you mull take it again from this wheel and put it on another of the fame kind, covered like- wife with leather, after having previoufly rubbed your mirror w ith prepared blood-ftone, and walking it after- wards with magifter of pewter. Take notice that you are to make your mirrors obferve, on both thefe laft leathered wheels, the fame oblique direction in turning them, and continue fo long till the mirror has acquir- ed a fufikient firienefs and brightnefs. i Convex and ardent mirrors are rubbed and polifiied in the’ fame manner. LVII. To make convex and ardent mirrors. i. Take one pound of copper in laminas. Cut them in fmail pieces to get them into a crucible, and impreg- nate them with oil of tartar. Then take a quarter of a pound ck bite arfenic in powder, with which you will f'tratif-; vour laminas, putting bed upon bed till the cru- cibie is mil; Cover this crucible -wit-h a lid of the fame earth : lute it well and let it to dry. When done, plunge i ! : to the lid in the fand, and give it a gradual- fire, till it is ftrong enough to evaporate the oil. Du- ring that time the oil prepares the copper, in detain- ing the arlenic and making it pafs into it with the fame ARTS AND TRADES. 33 facility as oil paffes through leather. — You may, if you chufe, place your crucible in the furnace on the bare fire; but then you mull manage the fire gradually till the oil is quite evaporated. This being done, let the cruci- ble cool, and break it ; you will find your copper vari- egated with feveral colours, and it would be ft ill more fo, if, in Head of arfenic, you had ufed auripigment. 2. Take of this copper one part, and two of brafs. Melt firfl the brafs on a blafling fire ; then throw in your prepared copper. When they fhall have been in good fufion a pretty good while, throw this metal into a pan full of lukewarm water, over which you lliall have placed a birch-broom, to force your metal to gra- nulate in falling through its twigs into the water. By fuch precaution your metal will be fo hard as to refill the file ; will not be brittle ; and acquire the fame qua- lities as flee!, inllead of which you may even employ it, on many occafions, for various forts of works. 3. Now take of this hardened metal three parts ; of the bell Cornwall pewter, and perfedlly fiee from lead, one part. Melt firfl the metal, as we faid before, on a blafling fire, then put your pewter to it ; and, when both are well melted together, you will throw this compofition in the convex mould to make the concave, and in the concave to make the convex mirrors. This compofition is the bell which can be employed for the manufad uring of thefe forts of mirrors. It is white, hard, never brittle, and fufceptible of receiving the highell and moll finiihed polifh. LVIII. To give tools fuch a temper, as will enable them to faw marble. Make the tool red-hot in the fire ; and, when red cher- ry-colour, take it off from the fire, rub it with a piece of candle, and fleep it immediately in good ftrong vine- gar, in which you fhall have diluted forne foot. •34 SECRETS CONCERNING LIX. To foften iron, and harden it afterwards im?r« than it was before. i. Make a little chink lengthways in an iron bar, in which you will pour melted lead. Then make it avapo- rate by a ftrong fire, as that for coppeilmg. Renew this operation four or five times, and the bar_wiil become very foft. You harden it afterwards in fteeping it, when red hot, in mere forge water ; and it will be of fo good a temper as to be fit for lancets, razors, and knives, with which you will be able to cut other iron without its fplitting or denting. 2,. It has been found by experience, that armour can never be good proof againft fire-arms, if it has net firft been foftened with oils, gums, wax, and other incera- tive things, and afterwards hardened by fteeping them feveral times over in binding waters. LX. To operate the tranfmutation of iron into damafk- fteel. You nrnft firft purge it of its ufual brittlenefs ; and, after having reduced it into filings, make it red hot in a crucible ; fteep it fev^eral times in oil of olives, in vdiich you fhall have before thrown feveral times melted lead. Take care to cover the veffel in which the oil is contain- ed, every time you throw your fteel into it, for fear the oil fliould catch fire. LXI. To guard iron againft rufting. Warm your iron till you can no more touch it with- out burning yourfelf. Then rub it with new and clean white wax. Put it again to the fire, till it has foaked in the wax. When done, rub it over with a piece of ferge, and this iron will never ruft. LXII. To cut pebbles with eafe. Boil it a good while in fome mutton-fuetj and then, you will cut it very eafilv. ARTS and trades. 35 LXIII. To whiten copper. Take aviripigment and eggs’ fheils calcined, equal •quantities." Put all together in a pot covered with ano- ther, having a little hole on the top. Give it fir ft the wheel-fire for three hours. Then increafe the fire; and, what fliall have been fublimed remix with the fasces again, Sublime anew, and mix again the faeces, and the flours together. Then for the third time, there will be no more fublimation ; only the flours will fwim over the fasces. Now take arfenic of one Angle fublimation and crude tartar, of each equal parts well mixed toge- ther, and ltratify with this mixed powder fome very thin copper laminas. Then pulh the fire with violence to the degree offufion, and granulate it in water, which you are to put in great agitation for a good wdiile be- fore you throw the matter into it, in order to prevent thereby your matter from fparkling when you throw it. In reiterating this operation on the fame metal, you will render your copper as beautiful as filver. LXIV. A projection on copper. 1. Take fine pewter two ounces, which you will melt in a crucible. When melted, throw in it by little at a time the fame weight of flour of brimflone. Stir every time with a rod, till you fee both your pewter and ful- phur well calcined. Then take the crucible out of the Are, and throw in half an ounce of crude mercury. Let it cool and pulverife this. 2. Now melt four ounces of molten copper. When in good fufion project on it, by degrees, one ounce of the above powder, flirring carefully, while you do it, with a flick. Leave it thus in fufion for a little while, and then you may ufe it for making all forts of plates. It is fo beautiful, that, if you tefl it on the coppel with iead, it will fland it perfectly. 3^ SECRETS CONCERNING LXV. A receipt for the preparation of emery'. 1. Calcine eafbern, or SpaniHi emery, three, or four times in the fire ; then let it cool. Pound it and make ftrata fuper If rata of it, with double the quantity of lul- phur-vivum in powder. Leave this crucible in the fur- nace with a ftrong fire during three or four hours. Re- peat this procefs four different times over, then reduce your emery into an impalpable powder. Put it next in- ' to a matrafs, pour over it regal water, that it iwim over by three fingers deep. Put this in digtftion for eight hours. Pour off by inclination y our regal water impreg- nated with the dye. Put new water oil your matter, and fet it on digeftion again for eight other hours, as the for- mer. Then take your thus tinged waters, which you will mix and put in a retort. Dillil moft part of it, till you fee that what remains in the retort is yellow. This is the true oil of emery, in which you put the hignefs of a filbert of camphire. 2. Exfulphurate in a crucible, on a good fire, and dur- ing two hours, what quantity you pleafe of arfenic. Then take two oupces of the aforefaid oil of emery, one of your exfniphurated arfenic, an equal quantity of fait of tartar dravm with diflilled vinegar, two of fublimate 7 and two of fiver ; which you will have diffolved in an aquafortis made with nitre and vitriol. Put all toge- ther in a matrafs fo large that the compofition hi on Id oc- cupy no more than a third part of it, and of which you fliall have cut the neck off, to obtain a more eafy eva- poration of the compounds from it. Put this matrafs in the fand as high as the matter, and give it a moderate fire for two hours, then a lbrong one for fx, after which you will let the fire go out of itfelf. When done, you will find your matter in a ilone in the matrafs. Take it out and pound it into powder. One ounce of this pow- -der, projeffed upon another ounce of fait in fufion, if you keep it a little while in that Hate, and throw it afterwards into oil of dives, will increafe your gold by a third of its primary quantity and rather more : And you may thus increafe it again and again by repeating the fame operation. ARTS AND TRADES. 37 LXVI. A fa&itious amiant ; or the way to make an incombuftible cloth'. Take rotten oak wood which you will calcine into alli- es, and mix with an equal quantity of pearl allies. Boil all together in ten times its weight of water. When this has boiled one hour, add as much water to it as there may have been evaporated, and boil now in it a large flick of alumen plumofum, during one hour. Take off the veiTel from the fire, and carry it into the cellar. In a month’s time you will find your alum as foft as flax. Spin it, and get it weaved into a cloth. The fire will never have any power over it. On the contrary, the befl way to wa-fli it is to throw it on red-hot coals ; and, after having there let it burn throughout, take it off, and you will find it perfectly clean. LXVII. To render tartar fufible and penetrating. 1. Stratify cakes of white tartar with vine branches* When done fet them on fire by the top, and when arriv- ed at the bottom your tartar will be calcined, 2 . Diflolve this calcined tartar in aquavitce, then pafs it through the filtering paper, and next evaporate the brandy. What fliall remain is the fait of tartar, which you mufi: find to be as white as fnow. Pour over it the beft and the truefl: French fpirit of wine, fo that it fiiould exceed over the fait the thicknefs of an inch. Set it on fire. As foon as your fpirit of wine fliall be all confumed, your fait of tartar will be fufible and penetrating. 3. Now fiiould you make any iron red-hot, and pro- je& on it a little of that fait, it will penetrate it through and through, and leave after it a veftige as white as fil- ver in the place where it touched. LXVIII. To extraft mercury from any metal. 1. Diflolve lead, antimony, or any other metal, in good common aquafortis. When that water fliall have SECRETS CONCERNING 38 diffolved as much of it as it can, pour it out by inclina- tion, and on what fhall not yet be quite diffolved, but corroded only in a white powder, pour fome hot water. Shake then the matrafs in which the metal is, and you will find that the water will finifh to diffolve what the aquafortis could not. Next to this pafs it through a fil- tering paper ; and, what you will find not able to pafs, diffolve it now with fome frefh aquafortis, or only water, if it fo appear to you that this may do. Continue thus the fame diffoluting procefs, till you have obtained a perfect di Ablution of all the powder, and you have made it pafs through the filtering paper. Now take all your feveral diffolutions, both thofe made with hot water and thofe made with aquafortis, and mix them all together. Make a precipitation of that diffolution to the bottom of the veffel in form of white curds, by means of a wa- ter impregnated with fait. Edulcorate this twice, with cold common water, and once with fome a little warm, then dry it. z. Take one ounce of that diffolution, thus edulcorat- ed and exficcated into powder ; half an ounce of ammo- niac fait fublimed over common fait. Grind all together on a marble flone with a mullar for a long while, that it maybe well incorporated, as thepainters do their colours j and, to fucceed better in that incorporation, impregnate it with diflilled vinegar. Now put all this into a pan, and pour cold water over it, fo that it fhould fwim over the matter, flir it well twice a day with a flick, for three whole weeks. Then take quick lime, which you will flack with the fwimming liquor which covers your matter; and with equal quantities of the powder which lies under it, and the flacked lime, make fmall bullets, which you will put into a retort well luted, and pufli it on w ith a great fire. You will foon fee the mercury go- ing into the receiver, which you mull have had the pre- caution of filling with w r ater, and under w hich, at the bottom, you will find it. 3. The fame procefs carefully attended to, may pro- cure you mercury from all the metais and minerals with- out exception. arts And trades.. 39 LXIX. To dye in gold (liver medals,, or laminas, through and through., i. This curious operation is performed by means of the admirable fait of Glauber, which is made with nitre and vitriol oil, in the following manner. — Take what quantity you pleafe of nitre fait, pour over it a fuffici- ent quantity of oil of vitriol, to have it fwim over. When the ebullitions arifing from that mixture fhall be ended, diftill to drynels; there remains a white fait known under the name of fak of Glauber. z. Diifolve in what quantity of warm water you think proper, or be in need of, a fufficient quantity of that fait as may faturate it, which you know when you fee the water can diffolve no more of it. In this diffo- lution put a drachm of calx, or magifter, of gold. Then put in digeflion in it fiver laminas cut fmall and thin, and let the_m fo for twenty-four hours over a very gen- tle fire.. At the end of that term you will find them thoroughly dyed gold colour, infide and outfide. LXX. To refine pewter. Take fine pewter, melt it in a crucible. When dene, project over it at feveral times fome nitre till you fee it calcined. Then pound it into powder, and mix it with an equal quantity of charcoal pulveriied very fine. If, in this condition, you melt it again, it will refume its form of pewter, only refined in a much fuperior degree. LXXI. To make a perpetua 1 motion. Take aquafortis, in which you will throw fome fleel- filings well dried. Leave this mixture to lay for fix or eight hours. Then pour out the aquafortis in ano- ther bottle, in which you will throw a fmall loadftone of good quality, and flop it well that no air get in. You wall obferve a perpetual motion. 4© SECRETS CONCERNING LXXII. A fecret fire. Have a barrel open by one end, and pierced with a dozen of holes on the other. Put in it three or four bufhels of oat-llraw cut very fine, as that which is giv- en to horfes. Get next half a bulhel of barley, which fball have foaked for three days in lime water, and drained in a flieercloth of all the water which can run out of it. Place this wet barley in a lump over the oats’ flraw, then cover it with other fimilar cut ftraw, and let it reft till the time that, when you trull your hand in it, you feel it warm. This heat you may keep up by throwing, with a gardner’s watering-pot, about half a pint of water every other day. LXXIII. An oil, one ounce of which will laA longer than one pound of any other. Take freih butter, quick lime, crude tartar, and com- mon fait, of each equal parts, which you pound and mix well all together. Saturate it with good brandy, and diftill it in a retort over a graduated fire, after hav- ing adapted the receiver, and luted well the joints. LXXIV, To make a coppel with allies. Take equal parts of the allies refulting from vine- branches, mutton-bones, and harts’ horns burnt and cal- cined. Moilten them with a little common water, then prefs them very hard in a mould called Coppel. Then take allies from the jaws and teeth of .a jack, which you put over the other allies to the thicknefs of a crown piece, pounding well thefe alfo over the others as hard as you can. Thefe lalt allies ferve to fet off clean the grain of the metals you are telling on them. The harts- horn allies ferve to bind, or unite, thofe of vine-branch- es and mutton-bones together, and to draw down at the fame time the lead. You mull life eight times as much ARTS AND TRADES. 4* lead as the compofition, you want to teft by the coppel, weighs. LXXV. To folder iron, or any other metal, without fire. X, 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 well all together and fift it. Put this into a piece of linen, and inclofe it well all round with fullers earth, about one inch thick. Let it dry, then put it between two crucibles over a flow fire to get heat by degrees, Pufhon the fire till the lump contained in the crucibles become quite red hot, and melt all together. Then let the vefiels, and the whole, cool gradually arid pound it into powder. 2 . When you want to folder any thing, put the two pieces you want to join on a table, approaching their extremities as near as you can one to another. Make a cruft of fullers earth fo, that holding to each piece, and palling under the joint, it fhould be open over it on the top. Then throw fome of your powder between and o- ver the joint. Have again fome borax, which put into hot wine till this is confirmed, and with a feather rub your powder at the place of the joint ; you will fee it immediately boiling. As foon as the boiling flops, the confolidatlon is made. If there be any roughnefs you mufl fmoothen it by rubbing with a grinding flone, for the file will have no power over it. LXXVI. To folder with fire. Make a pafve with pulverifed chalk and gum-water, which you will put round the two broken pieces placed on a table, and prepared as before mentioned in the pre- ceding receipt. The only difference is, that you are to rub over the two united extremities with melted foap; and, after having thrown fome of the above powder at the place of the joint, you are to hold a kindled piece of D 2 42 , secrets Concerning charcoal over it. This will immediately fet the matte? in fufion, which is no fooner done but you may take off .the pafte, and you will find it confolidated, LXXVII. To make Borax. Take two ounces of roch-alum ; dilute it and mix it with tw r o ounces of alkaline fait which is ufed in making of glals. 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 to- gether, and fet it in the fun for three days* Then the borax is done. LXXVIII. To render iron as white, and beautiful, as filver. Take ammoniac fait in powder, and mix it with an equal quantity of quick lime. Put them all together in- to cold water, and mix well. When done, any iron piece, which you fhall have made red hot, will, if you fte'ep it in that prepared water, become as white as filver. LXXIX To Galcine pewter, and render it as white, and as hard as filverv Melt well your pewter in a crucible, fothat it may be very fine and clear. Pour it afterwards into a very Among vinegar, then into mercurial water. Repeat that ope- ration as many times as you pleafe, you will each time give it an additional degree of hardnefs and whitenefs,. drawing near to filver ; fo much that it will at laft be very difficult to diftinguifh it from filver itfelf,. LXXX. Another to the fame purpofe. Make again a good lye with vine-branch allies and vinegar. Threw in it your pewter when in fufion. Re.- ARTS AND TIRADES. 43 peat this, feven different times Have next fome new goat’s milk, in which you fliall have added fome white arfenic as powder. Melt your pewter again 5 then throw it in this preparation. Repeat twelve times the fame ; and the pewter will become as hard and as white as fil- ver. LXXXI. To whiten brafs. 1. Take rofin and falt-petre, equal quantities. Pound all in a mortar, and reduce it into an impalpable pow- der. Put this into an earthen pan made red-hot, and thus burn the matter. As foon -as done, you mull: wafh and dry it ; then grind it again well into an impalpable powder as before, with the addition of an equal quanti- ty of auripigment. Then put all this into a crucible, cover it with another well luted, and having a little hole in the top, which you will flop by laying only a medal on it. When calcined, take what you will find clear in the bottom, not what will have fublimed on the top. Make a very fine powder of this powder ; and, with one fmgle ounce of that powder, you will be able to whiten two pounds of brafs, in proceeding about it as follows. 2. Melt firft your brafs as ufualj and, when in good fufi- on, caft it into very good vinegar ; an operation which you muft repeat three times. Then, when you melt it for the fourth time, you are to projedt on it, as we faid before, one ounce only (if you have two pounds of brafs) of the faid powder, which will render your brafs as white as filver. — N. B. To melt the brafs with more facility, there are fome who throw in the crucible a certain dif- cretionable quantity of mice-dung ; and I recommend to do the fame. It will be found of no fmall fervice in haflening the fufion of that metal. LXXXII. Another method. Brafs, copper, iron or fleel may be eafily whitened by means of the butter from Cornwall tin, or pewter, pre- pared with fublimate^ proceeding as follows. 44 SECRETS- CONCERNING Take Cornwall pewter, about one pound; add to it half that quantity of fublimate. Set it on a ftrong fire, and fublime. The firft water which fublimes is not good, throw it away. The fecond is good, which you know by its white colour. Now, if you make a piece or copper, brafs, fteel, or iron, it does not fignify which, red hot, and fteep it in that water, it will become as white as fil- ver. LXXXIII. To extra# gold from filver. 1. Melt, whatever quantity you pleafe, of lead, in a crucible, over a fire of clear and bright live-coals. Have at the fame time in fufion an equal quantity of fulpluir* Then take your firft crucible, in which the lead is melt- ed, off from the fire; and, before the lead fhall congeal, throw in the lame quantity in weight of quick-filver. Stir and mix well this with a flick. When this is done, pour now your fulphur, from the other crucible, over the mixture of lead and quickfilver you have juft made* and which coagulates, continually ftirring carefully the matter with a fpatula, for fear the fulphur fliould blaze, and be con fumed before it is all poured in. When the whole is come quite cold, grindrht on a marble table with a mullar. Then put all again into a crucible over the fire, and leave it in fufion till all the fulphur is burnt out, and the matter be fluid enough to be caft in an ingot. This will look like the regains of melted antimony. It will have even its brittlenefs. 2. Reduce now this compofltion into powder ; and, with an equal quantity in weight of it and of filver la- minas, make ftrata fuper ftrata of them, alternately, in a crucible, beginning and ending always with the pow- der. Then over the laft bed, put about half an inch thick of Venetian glafs, or chryftal, reduced into an impalpable powder. Obferve however that the crucible fliould not be filled fo near the brim as to let he glafs boil over. Make a Are ftrong enough to melt both the matters and the glafs, and fet them thus in fufion all to- gether for a good hour at leaft. Then take off, and let ART S AND TRADES. 45 eool your regains ; in breaking your crucible, make a coppel, or tell:, 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 manner as filver- fmiths do. — When your fllver fhall be fallen to the bot- tom very pure, put itinlaminas, or granulate it ; then put it to diifolve in aquafortis. You will lee lome fmall par- ticles precipitating from it, in the form of black pow- der. It is line gold. Wafli thefe in warm water ; then put them in fuflon, in a crucible, and you will have ve- ry true, and good pieces of gold, fit for any of the chy- mical phyflcs, and capable to Hand any tefl whatever you may put it to. Secrets for the Compofition of Varnishes, &c. AKE karabe, or amber, eight ounces, and two of gum-lack. Melt firfl; the karabe in a varnilhed earthen-pot, or in the retort of an alembic, over a very flxong fire. When this is melted, throw in the gum- lac, and let this melt in the fame manner. Then take fome of the fire off, and let it cool ; obl’erving with a Hick, whether the matter has got all its fluidity. Mix in it fix or eight ounces of turpentine oil. Keep flirring with a flick, in order to incorporate well this oil with the reft. Add alfo a fpoonful oflintieed oil, prepared with hepatica-aloes, to the confidence of a balm ; which* in order to thin, and reduce it to the thicknefs of a fy- C H A P III. I. A gold varnifli. 46 SECRETS CONCE RNING rap, you mix with a fufEcierit quantity of oil of turpen- tine, tinged with rocou. II. How to prepare the lint feed oil with the hepatica- aloes, for the above purpofc. You prepare the lmtieed oil with hepatica-aloes, by mixing four oune.s of this in powder, with one pound of the faid oil, which you do over the fire, till it has acquired the confidence of a very thick fyrup, and you fee your oil beginning to fcum, and to dwell much — Then pafs it through a piece of linen ; let it cool, and bottle it to keep for the above-mentioned ufe. III. How to draw the tin&ure of rocou ufcd in the eom- pofition of the above varnifh. In order to draw the tindture of rocou, put four oun- ces of it in the oil of turpentine. Set this over a gen- tle fire, in the retort of an alembic ; and, as foon as the oil begins to boil, take it off from the fire : flir -well with a flick, and filter it through a paper, to ufe it as directed before. IV. A varnifh for iceing. ConcoCt fome turpentine with water, and white wine or brandy. When concocted, diffolve it in wine and oil of turpentine. V. An excellent varnifh. Take what quantity you pleafe of verdigrife, grind it with vinegar, put it in a piece of dough, as you would an apple to makea dumpling. Bake it an in oven as bread; then cut open your dumpling, and get the verdigrife out of it. Mix it with wine, and ufe it. Lay over it a coat of four ounces of gum arabic j then poliilias ufual. You will find it will anfwer all your expectation, and be a very fine varnifh. ARTS AND TRADES . 47 VI. Another, as good. Put, in a glafs bottle, one pound of white maflich. Pour over what quantity of oil may be requisite to co- ver all the maflich. Place the bottle over the coals, or very hot allies. The maflich will melt. Take the bot- tle off from the fire, and fhake it well, to fee that the' whole be perfectly diffolved. This varnifli is exceflive- ly good to lay over prints, flatues, columns, wood, &c. &c. VII. A red varnifli. i. Take three ounces of gum-lack ; half an ounce of fandarack ; as much of maflich in drop, and a pint of true French fpirit of wine. Put all in a matrafs, which you muft take care to lute well with potter’s clay, and flop with paper. Have a large iron kettle, two parts of which may be filled with land. Place the kettle over the coals, and lay the matrafs on the fand. Get the compofition to boil in that fituation for three hours. Strain it through a flieercloth ; bottle and flop it well, and keep it for ule, 2,. To make this Varnifli red, you put one ounce of Vermillion to fix of the* faid varnifli. But to dilute the Vermillion, you mull begin by pouring, fir ft, fome oil afpic over it, and then the fix ounces of varnifli, which will take near a quarter of an hour to mix well toge- ther. . 3. Obferve that the wood, on which you want to lay it has been firfl well poliflied. Rub it again, tefdes, with a pounce of Hone and vinegar, - that all the pores may be well filled, and fhonld appear no more. Then lay with a brufh, firfl a coat of fimple varnifli, without Vermillion. Let this dry for three hours. Put on next your fecond coat, of that which is prepared with the Vermillion ; then a third and a fourth, according as you want it of a more or lefs dtep red, and allowing a dif- +8 SECRETS CONCERNING tance of three hours time between each coat of varnilli, to let them dry. 4. If the laft coat of varnifh, after being dry, be- comes rough, rub it with ihavegrafs dipped in oil of olive. After which rub it again with a cloth, till it be- come bright. Over this, when done, lay a coat of pure varnilli, like the firft. And this coat, as well as all the others, mnft be left to dry, at lead: three hours. 5, As for the black and venturine, you muff firft lay a coat of varnifh on the wood ; then, while frefh, fieve \ the venturine over it, and let all dry for three hours. When dry, you lay one, two, three, or more, coats of varnilli, according to your judgment or liking, and al- lowing always three hours to dry between each coat. Then polifli, and give the final coat after. VIII. A black varnilli. 1. Take gum-lac, four ounces ; fandarick and black rofm, equal quantities^ one ounce of each. Pulverife all feparately, and keep them d.'ftindt, to proceed after- wards in their mixture according to the following di- rections. DiiTolve the rofm over the fire, in a fufficient quantity of fpirit of wine ; then add the fandarack to it. As foon as this is alfo didblved, add the powder of gum- lac, and ftir well till all is well melted together. Strain it, while warm, through a cloth. If any thing remain in the linen afterwards, add fome more fpirit of wine to it to dilfolve it as before; and Itrain it again after, like the other. Such is the firft preparation of this varnilli. 2. The black colour is given to it by means of two drachms only, of ivory black, to every two ounces of it. IX. How to make a good ivory-black for the above purpofe. Burn any quantity of ivory you pleafe, in the fire, till it is black. Put it into powder on a ftone porphyry. Add fome water to it, and make a palte, which you let ARTS AkD TRADES . 49 dry. Then grind it again, as before, with fpirit of wine. X. A varnilh for floors. Put a little petroly or rock-oil with varnifh and tur- pentine, and ftir well. Lay it on your floors with an old hair broom, after having mixed in it the colour you Want them to be. XT. A varnifh from Flanders. Take aetherial oil of turpentine, and Venice turpen- tine, equal parts. Mix them over a moderate fire, and ufe this boiling. XII. A varnifh to lay on canvafs Tallies . Take fine and clear turpentine, four ounces ; oil of nuts, two. Melt all together over a fire ; and when it begins to boil, feum it, and ufe it hot with a brufh. XIII. A varnifh of fliell-lac, for minatures and other pictures. I. Take fpirit of wine, one pound; picked fhel 1-lac, five ounces ; fandarak, two and a half ; white karabe and maftich, equal parts, two drachms of each. 2,. Firfl boil and fcum the fliell-lac and fandarak to- gether, to have them the whiter. Then add the maf- tich and karabe to that, and put all in a matrafs over a fand fire, to digeft and concoct together by a gentle heat. XIV. Another Varnifh for pi&ures. Take four ounces of gum arabic, the cleared: and whitefl you can find. Put it to inf ufe in a pound of water, over ember allies, for one night. Strain it in 5 © SECRETS CONCERNING themorning through a cloth, after having added to it thef bulk of a nut of Narbonne-honey, and half that quanti- ty of fugar candy. It is not to be ufed with a bruih. XV. Another fort. Take aquavits, fugar-candy, and whites of eggs, a reafonable quantity of each. Beat all well together to a froth. Underneath is a liquor : that is your varnilh. You may lay it, with a foft bruih, on any fort of pic- ture. XVI. The Chinefe varnilh. 1. Take pulverifed and fifted fealing wax, two ounces. Put it in a matrafs with four ounces of turpentine oil. Give a gentle fire, that all may melt. If the wax be red, you need add nothing but the oil. If black, feme lampblack is requifite to be added Hill. And, with this firlt compofiticn, you lay on the firft coat. 2. Next to this have aloes and karabe, of each two ounces. DiiTolve this in a varnilhed pipkin, along with twelve ounces of lintfeed oil, till all is well incorporat- ed. There will fall a ground to the bottom, over which will fwim a very fine and tranfparent liquor. Of this you are to make your fecond coat of varnilh, laying it over the other after it is dry. XVII. How to imitate a black jafper, or variegated black marble. Take fulphur-vivum, quick lime, aquafortis, and the green rind of walnuts, equal quantities, one ounce of each. Dilute all together : then lay it with a bruih on what you want tc be jafpered, whether a column, a ta* hie, or any thing elfe. This done, put your table or icokimn, See. thus blackened, in a dunghill, for the (pace of twelve -days, and then take it out again. You will” find it well veined and variegated. To give it a fine ARTS AND TRADES'. 5f glofs afterwards* you rub it with a varnifh compofed as preicribed hereafter. See art. zix. XVIII. Another way. Make a large ball, with the drugs prefcribed in the above receipt, to compofe your black. Lay it lor a week in a dunghill. When, by that means, it is well variegated, rub your intended piece of furniture with it. This being thus variegated, you lay on it the following varnifh, to give it a tine luftre. XIX. An excellent varniih to give a fine glofs to the above-mentioned jafper, or variegated black marble. Take oil of fpikenard, three ounces ; fandarak, well picked and clean, two. Have a new earthen pet well glazed. Set it before the Urea-warming, without any thing in it. When hot, throw in it one half of the fan- darak, and one half of the oil. Stir it well, left it fttculd burn or ftick to the pot. When it is nearly melted, throw in the remainder of the oil and fandarak. When all is well diflolved and mixed, add a piece of camphire, to take away the bad fmell of this compofition, and let it diftolve ; then bottle and flop it for ufe. Warm it every time before you lay it on, for it requires to be ufed hot. XX. A varnifh which dries in two hours time. Melt four ounces of yellow amber, in a new earthen pan, over kindled coals. Take care, in that operation, that the fire Jhould but juft reach, and touch, the bot- tom of the pan, and none fhould rife along the Tides. Never ceafe to ftir, from the moment it is melted, with a deal ftick, and add, directly, one ounce of lealing-wax. As foon as this is alfo melted, add again one fpoonful, or half an ounce of lintfeed oil, previously thickened with a little gold litharge ; then take it off from the secrets concerning m fire, and ceafe not to flir as before. When the matte? begins to be a little cold, then is the time of adding what quantity of turpentine oil you may find necefiary to make a true varnifh of it. XXL A varnilli for copperplate prints. Prepare water with fome ifinglafs. Lay, with a very foft brufii, a coat of this on the print. Next to this, lay another of the following varnilli. True French fpi- xit of wine, half a pound ; gum-elemi, two drachms ; and fandarak, three. XXII. An admirable varnifh. Take white maflich and iintfeed oils, what quantity you pleafe ; a little turpentine, pounded glafs, burnt verdigrife, and pounded amber. Boil and melt all to- gether in a new earthen pot. When done, you will find it to. be an admirable fort of varnilli. XXIII. A varnilli fit to lay on all forts of colours. Take one ounce of white amber ; half an ounce of fpirit of turpentine ; four ounces of re&ified fpirit of wine (the true French fort); one drachm of maltich, and as much of juniper gum. Put all together to infufe for eight days. Evaporate two parts of it over a gentle fire. What remains is a varnilli fit for laying on all forts of colours, and which will hurt, fpoil, or damage none. XXIV. A varnilli known under the appellation of Beaume-blanc, or white-balm. Take fpirit of wine, four ounces ; gum-lac, half an ounce ; fandarak, two drachms ; malbich, one. Pulve- rife the ingredients, and put them, with the fpirit of wine, in. a fquare bottle, la,rge enough to be but half ARTS AND TRADES . 53 full after the whole is in it. Diflolve this over a flow- fire, and take care the bottle lhould be well flopped fir ft with a cork, and befides with wax and leather. XXV. A varnilli to be ufed on plaifter, and any other fort of materials. To the varnifli of copal and fpirit of wine, only add fome calcined talk. XXVI. An excellent varnifli, in which may be put, and diluted, whatever colour you like. — It fuits, equally well, goldlmiths and limners. Take afpic and turpentine oils, of each one ounce ; clean picked landarak pulveriled, four drachms ; gum copal, two. The whole being well pulverifed, put it along with your oils in a matrafs, with the addition of half a pound of fpirit of wine ; and fet it in a balneo ma- nias. When the matter is diflolved, {train and keep it Tor ule in a glafs bottle well flopped. XXVII. A Chinefe varnifli fuitable to all forts of co- lours. ?. Take one ounce of white amber ; one quarter of an ounce of fandarak ; as much of gum copal. Pound well all thefe together, and put them in a matrafs per- fectly dry. To every ounce of thele three drugs, pound- ed and mixed thus together, put three ounces of fpirit of wine. Stop well the matrafs with a rag, over which you will put l'ome pafle made with flour, and then ano- ther rag, well -tied over. Boil the varnifli thus over ember allies, till the whole is diflolved, and this varnifli is done. The method of applying it is as follows. 2. The pieceTn tended for varnilhing being previously well polilhed, you lay on it the propofed colour or co- lours, diluted in aquavits, with fome ifinglafs. When thefe are dry, pafs on them two or three coats of this varnilli, according to difcretion and tafle ; allowing tha Ea 54 SECRETS CONCERNING proper time between each coat of varniih to dry ; and, when dry, you polifh it with olive oil and tripoly, then rub the oil off with a rag. Note. That if you intend this varniih for miniature pi£tures,you are to make an addition of equal parts of gum copal and white amber. XXVIII. Another Chinefe varniih, more particularly calculated for miniature painting. Take one ounce of white karabe, or amber ; and one drachm of camphire, which you reduce into a fubtile powder, and put in a matrafs with live ounces of fpirit of wine. Set it in the fun to infufe, during the hotted days in July and Augult, and ftir it two or three times a day conilantly. After a fortnight’s infufmg thus, put the matrafs, for one hour only, over hot allies ; then pafs all through a cloth, and keep it in a. bottle, well corked. XXIX. How to make a red, with varniih, of a much- higher hue than coral itlelf. Take Spanilh vermilion, grind it on a marble with brandy, and add to it the fixth or eighth part of lac.— When done, mix t h i s c c ompo fit i o n with as much varniih as you may find it requifite to apply. XXX To make it gridelin colour. Dilute with your varniih fome blue verditure, lake, and whitening. XXXI. To make it green. Snbftitiite for the above ingredients, German green verdtture, pewter in grain, and white lead. XXXII. Another way for the fame. "Grind, with water, on a marble Hone, the fin ell or- ARTS AND TRADES . 55 pine you can find, and a little indigo. Let it dry, then pound and mix it with varniih. XXXIII. To make it yellow. Take feme Naples yellow, and mix it well with your vanifii ; then ufe it. XXXIV. To make it blue. Take ultramarine, lake, and whitening, and proceed as ordered in the other receipts above mentioned, and according to the direction of your judgment, and expe- rience from them. XXXV. Another fort of varnifh. Take lliell-lac, in grains, two ounces : two of fanda- rak ; black rofin, two drachms ; and fpirit of wine, one quarter. DilTolve and prepare the whole as above. XXXVI. A clear and tranfparent varniih fit for all forts of colours. Take oil of nuts, and a little of the finefi: Venice tur- pentine. Boil them well together. Add a little brandy to it, and boil it well alfo.. Should then the varniih prove too thick, thin it with an additional quantity of oil. And, to apply it, make ufe of a very foft hair brufh, and lay it carefully over the colours. XXXVI. To make fafh.es with cloth, which will be ve- ry tranfparent. Take a fine white cloth ; the finer you chnfe it, the clearer and more tranfparent the failles will be. Fix the cloth very tight on a frame. Then make fome flarch with flour of rice, and lay a coat of it, as fmooth as you can, on your cloth, with a ilifF brufli of fwine-’s 56 SECRETS CONCERNING hair. Lay that fcarch on both Tides of the cloth, and let it dry. When it is perfectly dry, pafs, on both (ides al- fo, of the faid cloth, thus prepared, the following var* jiilh, with a foft brulli of fwine’s hair likewife, having care to lay it on as equally and fmoothly as pollible, and let it dry afterwards. XXXVIII. The compofition of varnifli fit for the above failles. 1. Take of the finefc and whited wax you can find, fix pounds ; of the fined and cleared Venice turpentine, two ; one and a half of the mod perfect lintfeed oil. Have a new varnilhed pipkin, larger, at lead by one third, than is requilite to contain all thefe ingredients. Put, fird, in this pot the lintfeed and turpentine oils to- gether, and fet it over a fmall charcoal fire. When this begins to be a little warm put in the wax, cut in fmall bits, and take care to mix all well with a very clean wooden dick, till the wax , being thoroughly melted, is al- fo well incorporated with the red. 2. Now, take the pot off from the fire ; and, while this compofition is dill a little warm, gyve a coat of it on both fides of the cloth, fixed on the frames, and prepared as before diredled, and let it dry in the ihade. Note. You may render your laihes dill more tranfpa- rent, if on both fides of them, you lay a (moth and equal coat of the following varnifli, with a foft brufh : then let it dry. XXXIX. A fine white varnifli. Take one pound of fine Venice turpentine, and as much of fpirit of turpentine. Put this in a glafs-matrals, larger, at lead by a third, than is wanted to Contain the matter. Stop this matrafs with another fmaller matrafs, the neck of which is to enter into that of the former, Have care to lute well both necks together with pade and paper;, and, when the luting has acquir- ed. a gerfeft dr^neis, fet the fird matrafs on a. land, bath. ARTS AND TRADES. 57 then fet the varnifh a-boiling for near an hour, after which take it off from the fire, and let it cool. When cold, bottle and flop it for ufe. Note. Turpentinewellpurifiedfrom allitsgreafy parts* is the belt, and fitted:, to make the varnifh for failles. XL. A curious and eafy varnifh to engrave with aqua- fortis. Lay, on a copperplate, as fmooth and equal a coat as you can of linti'eed oil. Set the plate on a chafingdifh, in which there is a gentle heat of half confumed charcoal, that the oil may congeal and dry itfelf gently on. When you find it has acquired the confiflence of a varnilh, then you may draw with a fteel point in order to etch your copper, and put on the aquafortis afterwards. XL. A varnifh to prevent the rays of the fun from paf- fing through the panes of window-glaffes. Pound gum adragant into powder ; annd put it to dif- folve for twenty-four hours, in whites of eggs well beat- en. Lay a coat of this on the panes of your windows* with a loft brufh, and let it dry. XLI. To raife a relief on varnifh. X. DifTolve one ounce and a half of gum arabic in two pounds water. Grind with it bol Armeniac, and whit- ening on a porphyry ftone, till all is well united and in- corporated. With this compofition, fill up the vacan- cies between the outlines of your defign, and form, as it is proper, the various reliefs, with the fuitable propor- tions, and according to the forts of things you are to imitate or reprefent. Then fmooth the parts, and let it dry. 2. Next have ready prepared, in fhells, the different forts of metals which you want to ufe, diluted with gum- water ; and, with a pencil, cover what places, you are to cover. When this is alfo dry burniih it fkillfully with an ivory tooth, and lay a coat of clear varnii SECRETS CONCERNING over the whole-. A moderate heat is required for a mo* ment to help that varnilh to dry. XLII. To render filk fluffs tranfparent, after the Chi- nefe manner; and paint them with tranfparent colours likewife, in imitation of the India manufa&ured filks. Take two pounds of oil of turpentine, very clear ; add to it two ounces of maflich in grain, and the bulk of a filbert of camphire. Let this diffolve by a gentle heat ; then drain it through a cloth. Of this oil lay one coat, or two, on both tides of your fluff. Allow, however, a fuificient time, between each coat, for each to dry, and let the fecond lie two days on, before you touch the fluff again. When that time is over, draw the outlines of your defign, and flowers, &c. cover this with a preparation of lamp-black and gum-water. Then fill the intervals with the intended and proper colours, fuitable to the purpofe, and which ought to te all tran- fparent colours, diluted with a clear varnilh. When this is done, and dry, lay on both the right and wrong Tides of the fluff another coat of clear varnilh. XLIII. To make a tranfparent blue hue for the above purpofe. Take nine drachms of ammoniac fait; fix of verdi- grile, diltilled and exficcated. Put both thefe into pow- der. Dilute thele powders with tortoife oil. Put this on a very thick glafs, which you will flop well, and fet over hot allies for a week. After that time your colour will be fit for ufe, and make your drawings with the clear varnilh, as directed in the preceding article. XLIV. To make a tranfparent yellov/ hue for the fame ufe. Take a new-laid egg of that very day, make a hole in the iheli, to draw the white out of it. Replace, by the fame hole, with the yolk ? two drachms of quick HI ver» AR TS AND TRADES . 59 and as much of ammoniac fait; then flop the whole with wax. Set that egg in hot dung, or over a lamp fire, for four or five and twenty days. When that time is over, break the egg, and you will find a very fine tranfparent yellow, fit for the ufe above mentioned. XLV. To make a tranfparent green. Take verdigrife, gold litharge, and quick-filver, equal parts. Grind the whole in a mortar, with the urine of a child. Put it next into a bottle, and fet it over a gentle and flow fire, for the fpace of f'evtn, or eight days. This compofition will give a very line tran- fparent green, for the above purpofe. Note. We have given, in the fixth Chapter, feveral receipts for the compofition of fundry tranfparent co- lours. We fhall therefore take the liberty thither to re- fer the reader, for more ample fatisfudtion, and the completion of the above-mentioned operation. XLVI. To give the above mentioned painted filks, all the fmell, and fragrancy, of the India ones. It is well known, that the filks, and other things, we receive from India, are all tainted with a certain particular fmell, and agreeable fragrancy, which, being their peculiar, diflinclive, and moll obvious character, if not imitated alfo, would help not a little in ruining the deception intended by the above labour. To imitate, therefore, even this, you mufl obferve the following direction.*— Have a fmali clofet, if it be for works at large ; or, only a fine bafket with a top to it playing upon hinges fluffed and lined all over in the infide, if it be for one fingle piece of filk. Put, in either of them, and according to their extent, a proportionable quantity of cloves, whole-pepper, mace, nutmeg all-fpice, cam- phire, &c. &c. Put your works among thefe ingredi- ents, and keep either the clofet, or the bafket, perfect- ly clofe lhut, till you fee they have received a full im- preifion from the odour of thole ingredients. SECRETS CONCERNING 6 o N. B. With the various compofitions of varnifhes, and preparations of colours, we have juft given, there is almoft no fort of works, coming from the Indies but can be performed and imitated. XLVII. A moft beautiful Chinefe varnifli. Take one ounce of the wbiteft karabe (amber) ; or inftead of this, the fame quantity of the whiteft gum co- pal ; four drachms of fandarak j two of fine maftich, in drops. Put all this, reduced into a powder, in a fine glafs matrafs ; then, pour over it one ounce of the fineft turpentine oil. Stop the matrafs firft with a cork, then with a bladder wetted. Set this to infufe, over a a flow fire, for twelve hours. After this, uncork, and let cool, the matrafs ; then pour gently in it fix ounces of good fpirit of wine, and ftop it again as well as be- fore. In that fituation fet it on ember allies, or rather in a balneo marias. In the fpace of another twelve hours, you will find that the fpirit of wine fliall have diftolved all the gums. Then while the varnifh is ftill quite warm, ftrain it through a cloth ; /bottle and cork it, to keep for ufe. XLVIXI. The true receipt of the Englifli varnifh, fuch as in that country is laid on fticks and artificial-made canes. Smoothen and polifli well your fticks ; then, rub them, or your artificial-made canes with a pafte made of flour. Then, having diluted, in water, a difcretionable quanti- ty of Flemifh glue, and red orpine, give one coat of this very fmooth and equal to your fticks. If, after this is dry, you do not think it futficient, give them another, and let them dry. Then, give them a third coat, of clear varnifh, made with turpentine and fpirit of wine. After this is done, put a {baking, in an equal quantity of wafer and chamber-lye, fome turnfol cut very fmall. With this colour you touch your fticks, or canes, here and there with a hair brufh. Then holding them per- V X. ARTS AND TRADES . 6 1 pendicular, on their fmall ends, between both your hands, you roll them quick and brilk, (as when you mill chocolate), in contrary fenfes. This operation gives them a negligent and natural-like marbling, over which you are to lay another coat of varniih, and fet them to dry. XLIX. A fine* varniih for all forts of colors. i. Take two pounds of double-rectified fpirit of ■wine ; feedllac, 'four ounces ; fandarac as much ; gum copal,- one. Set -all a-d iifolving, on hot allies, in a ma- trafs, or a velfel with a long- neck. When perfectly riiflblved, drain it through a jelly-bag, made of new cloth. Mix, with that which ihall have drained out of the bag, one fpoonful of oil of turpentine ; then bot- tle and flop it well, and fet it in the fun. TheTe will happen a Reparation, and a certain coarfer part will fliew itfelfat the bottom, while another more xlear will appear fwimming on the top. Divide carefully, by in- clination, the cleared from the thicked part. 2. This lad you may ufe with fine lamp-black, well picked, and free from all forts- of hard knobs, to make a black-colour varniih. With it, you rub whatever you want to be varnilhed, and lay one, two, or three coats of it, more or lefs, according as 3^011 think pro- per, letting dry between each coat. And, when this is done, you put, of the fird feparated clear part of your varniih, as much, as you find requifite to give your work a fine ludre. N. B. It is proper there fhould be fome fire, fo near to the work, as it may receive from it fome gentle heat, while all this is performing : and when the whole is well executed, yoji mud let dry in the lliade what is varnifhed, and guard it againd the dud. 3. If, indead of black, you want a red colour, you mud, from the very beginning of the operation, join fome tacamahaca-gum with the fpirit of wine of double redification above mentioned ; and, in lieu of lamp- black, in the fecond part of the operation, you put fome 62 SECRETS CONCERNING cinnabar in powder. Then, when you have done with laying the feveral coats . of varnifh, in which the cinna- bar is, you put in the clear varnilh, which is deftined to make the laft coats, for luilring, fome dragon’s blood in tears. 4. You may put, in the fame manner, whitening in your varnilh, if you want it white 5 or verdigrife if you want it green $ and fo on any other colour you want it to be, proceeding, in refpect to each of them, as before directed for the others. N. B. Thefe varniihes, when dry, do all require to -be polilhed. For that purpofe, you take a cloth, dip it in tripoly, and rub, with moderation, over the laft .coat of varnilh, till you find it has acquired a fufficient degree of luftre, and equality. L. A varnilli to lay on, after rthe ifinglafs. Take fpirit of wine, four pounds ; white amber, four- teen ounces | maftich, one ; fandarac feven. Put all in digeftion, for twenty-four hours. Then, fet the ma- trafs on the land, and give the fire for three hours, till all is perfectly diffolved. Add after, four ounces of lurpentine oil. LI. A varnilh to gild with, without gold. Take half a pint of fpirit of wine, in which you dif- fo 1 ve one drachm of faifron, and half a drachm of dra- gon’s blood, both previoufly well pulveriied together-. Add this tea certain quantity of lliell-lac varnilh, and fet it on the fire with two drachms of foccotrine- aloes. LII. A varnilli water proof. x. Take lint feed -oil, the. pared you can find : put it in a weil-glazed pipkin, over red-hot charcoals, in a chiUhng-dilh, With «that oil add, while a warming, about the fourth part of its weight of rohn. Make all ARTS AND TRADES ; diflolve together* and boil gently* left it fhould run over the pot. At firft, the oil will turn all into a fcum ; but, continuing to let it boil, that fcum will infenftbly wafte itfelf, and difappear at laft. Keep up the fire till, taking a little of' that oil, with a ftick, you fee it draw to a thread like as varnilh does. Then, take it off from the lire. But if, trying it thus, it prove too thin, add forne more rofin to it, and continue to boil it. 2. When it is come as it ought to be, varnilh whatever you want with it, fet it in the iun to dry, or before the fire, for it cannot dry without the aflif- tance ! of either of thefe.. N. B. This compofition of varnifh has this parti- ’cular property, viz. that, if yon lay it on wooden wares, hot water itfelf cannot hurt it, nor have the leaft powder on it. You may, therefore, make a very extenfive ufe of it. But you mu ft. take care to choofe the fineft and the moll perfect rofm ; and to boil it well, for a long time. Qiisre. Would not fuch a varnilh be extremely ufeful, to prcferve what is much expoled to the injuries of the weather, in gardens and elfewhere j fuch as failles, ftatues, frames, hot-houfes r &c. LIII, Callot’s varnilh, mentioned in Chap. I. p.^ 1 . 1. Take two ounces of the fineft lint-feed oil j ben- jamin, in drops, two.drachms y virgin-wax, the bulk of a filbert. Boil all this together, till it is reduced to one third ; and, while it r is a bailing, never ceafe to ftir with a little ftick. When done, bottle, or pot it in a large-mouthed veftel. 2. To ufe that varnifh, warm a little the plate you intend to engrave upon ; and, taking a little of the varnilh with the tip of your finger, fpread it delicately over the plate. Obferve to put as little of it as you can, and to lay it on as fmooth and equal as pofiible. When done, fmoak the plate, on the varnifiied fide, with a candle, paffing and repaying it gently, over the flame of it, till it is black every where. Set it again, now,, on the chaffing dilh, wherein there are kindled char- SECRETS CONCERNING 6 2 cinnabar in powder. Then, when you have done with laying the feveral coats mf varnifh, in which the cinna- bar is, you put in the clear varnilh, which is deltined to make the laft coats, for lultrihg, fome dragon’s blood in tears. 4. You may put, in the fame manner, whitening in your varnilh, if you want it white; or verdigrife if you want it green ; and fo on any other colour you want it to be, proceeding, in refpect to each of them, as before dire&ed for the others. N. B. Thefe varnilhes, when dry, do all require to die poliflied. For that purpofe, yeu take a cloth, dip it in tripoly, and rub, with moderation, over the laft coat of varnilh, till you find it has acquired a fufficient degree of lultre, and equality. L. A varnilh to lay on, after 'the ifinglafs. Take fpirit of wine, four pounds : white amber, four- teen ounces ; mafttch, one ; fandarac feven. Put all in digelbion, for twenty-four hours. Then, fet the ma- trafs on the land., and give the fire for three hours, till all is perfectly difiolved. Add after, four ounces of turpentine oil. LI. A varnilh to gild with, without gold. Take half a pint of fpirit of wine, in which you fiif- folve one -drachm of fatfron, and half a drachm of dra- gon’s blood, both previoully well pulverifed together-. Add this tea certain quantity of lliell-lac varnilh-, and fet it on the fire with two drachms of foccotrine- aloes. LII, A varnilh water proof. 1. Take lintfeed-oil, the pared: you can find : put it in a weii-glazed pipkin, over red-hot charcoals, in a chaifing-dilh. With that oil add, while a warming, about the fourth part of its weight of xofin. Make ail ARTS AND TRADES \ diffoive together* and boil gently, left it fliould run aver the pot. At firft, the oil will turn all into a fcum ; but, continuing to let it boil, that lcum will infenfibly wafte itfelf, and difappear at laft. Keep up the fire till, taking a little of' that oil, with a ftick, you fee it draw to a thread like as varnilh does. Then, take it off from the fire. But if, trying it thus, it prove too thin, add Tome more rofin to it, and continue to boil it. 2 . When it is come as ir. ought to be, varnilh whatever you want with it, fet it in the l'un to dry, or before the fire, for ft cannot dry without the aflifc tance ! of either of tbefe,. N. B. This compofition of varnilh has this part?* cnlar property, viz. that, if yon lay it on wooden wares, hot water itfelf cannot hurt it, nor have the leaft power on it. You may, therefore, make a very extenfive ufe of it. But you muft take care to choofe the fineft and the moll perfect rofin ; and to boil it well, for a long time. Qussre. W ould not fuch a varnilh be extremely ufeful, to preferve what is much expofed to the injuries of the weather, in gardens and el few he re j fuch as failles, ftatues, frames, hot-houfes r &c. LIII, Callot’s varnilh, mentioned in Chap. I. p.^. 1. Take two ounces of the fineft lint-feed oil ; ben- jamin, in drops, two.drachms $ virgin-wax, the bulk of a filbert. Boil all this together, till it is reduced to one third ; and, while it is a bdiling, never ceafe to ftir with a little ftick. When done, bottle, or pot it in a large-mouthed veffel. 2. To ufe that varnifli, warm a little the plate you intend to engrave upon ; and, taking a little of the varnilh with the tip of your finger, fpread it delicately over the plate. Obferve to put as little of it as you can, and to lay it on as fmooth and equal as poilible. When done, fmoak the plate, on the varnilhed fide, with a candle, palling and repaffing it gently, over the flame of it, till it is black every where. Set it again, now ©n the chaffing dilh, w herein there are kindled char- 66 SECRETS CONCERNING - LX. A varnilh to gild certain parts of ftamped lea- thers, filvered in fome places with pewter-leaves,, and otherwife adorned with running {talks of flowers, of various colors, figures, and other forts of embelli fitments. i. Take lintfeed-oil, three pounds : of that fort oT vazjfufh called Arabian fandarac, and rough pitch ewual quantities, one pound each j and faffron, half ah ounce. Inftead of faffron,, you had better, if you have that opportunity, make ufe of the ftaminas of lillies, which- are infinitely preferable. — Put all in- to a varnifhed pipkin, and-fet it over the fire. Take great care not to have it burn ; and to avoid it,, keep continually ftirring the matter with a fpatula. When you want to' know whether it be, or not, fuf- ficiently done, have a hen’s feather,, juft dip it in, and off quickly. If the feather be grizzled, it is a. proof? the matter has fufficiently boiled. There- fore, take it oft from the fire, and throw in one pound of well-chofen and picked hepatica aloes, in powder. Mix well this with the fpatula, and fet it. again on the fire, to concoft well this addition with this- reft. if you fee that yonr matter boils and fwells', you muff take it off, and let it reft a while during which time, you take fome of the coals away.. Set it now again upon this more moderate fire, ftir- rimg always well, that -ail may be perfeiUy incor- porated. As foon as, this, feems to you done, you take it off, let it cool a little, and ftrain it through a ftrqng coarfe cloth,, and, keep it for the following ufe. i. Apply the filver, or pewter leaves, on the lea- ther, with the white of an egg, or gum- water. When thefe are properly laid on, give one coat of the above mentioned varnilh, quite warm, on fuch pla- ces as you want to appear gilt, and fet it in the. fun. When dry, it looks like gold. K,. B, The Arabian fandarac*, we have prefcribexL ARTS AND TRADES , 67 above, is known by fome, under the denomination cf Gum of Juniper. LXI. To imitate porphyry. Take Englifh brown red* If too red, add a. lit- tle umber to it, or lome foot. Pound all into powder. Then have a plank, or marble ftone, of a fine poliih, which you overlay with oil. Make a color compofed of brown red, and a little flat, or Venetian lake, pre- vioufly grinded with gum adragant. Then, with a largilh brufh, take of that color and afperfeyour oiled marble with it, by ftriking the handle of the brufh on your wrift,as the book-binders do to ftain the covers of their books. When your marble fhall have been thus- well fpeckled all over with that red color, you let it dry. Then, taking your lump of brown red and um- ber, you 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 poliih, and looks like porphyry. LX II. To imitate ferpentine. 1. Take auripigment, which you grind well firft with water, and next with a little addition of indigo. Let this dry ; and, when dry, reduce it to an impalpable powder ; then mi-x it with a 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 the ferpentine. Of this color you take with a brufh, and afperfe with it a marble piece in the lame manner ex- actly as defcpibed in the preceding article ; and when this is dry, you lay your firft 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 fafte and fancy 5 and, when the firft laid colors are dry, lay your jafte over them,, let them dry like wife, and poll fa, — *- 'SECRETS CONCERNING m For example, have feveral different colors prepared as above ; al'perfe, or mark with each of. them feparately, and one after another, on fome piece of glafs, or well polilhed marble. Then make a paile and lay it over them, of whatever color, you will. If you will have it white, it is done with whitening, or white-chalk, and a little mixture of yellow ocher.— -Thefe forts of Works admit of being overlaid with an exfiecative var- jfrifh. C H A P. IV, Secrets relative to Masticks, Cements, Seaung- WAX r &C+ owd? r of alum. Put the above pickled blue leaves in- to- a marble mortar with a fu indent quantity of that alum water, to foak them only* Then, with either a* wooden or marble peftle, pound them,, till the whole 'is 10 m a filed, as to give eafily all the juice by exprefHoti through a new cloth. When you ftrain it, you mull do itawer a china or glafs bowl, in which there is wa- ter impregnated with the whiteft gum-arabic you can find. z. Obferve that you muft not put much alum iyi the ftrft water, if you are deftrous of pyef^rving. the bright- nefs of the color : .for, by .putting top much of that ingredient, as well as of the water impregnated with it^ you darken the tone of the color. . ; 3. Note. By means of the fame procefs, you may like wife draw the colors from every flower which has any great eclat. You muft not negledl to pound them with alum water, which prevents the color from buf- fering any alteration ; as. it fometimes happens at.the very fir ft bruijfe* ARTS AND TRADES « 12$, 4. To render thefe colors portable, you fet them a-drying in the fhade, in china or glafs veffels, well covered to fence them againd the dud. XXXVIII. The true fecret of making Iris-green. 1. Take a large quantity of the flowers of that name in the fpring. Pick them that is to fay, pick out the green and the yellow, which are at the bot- tom of the petal of the flower. Next to this, pound them in a marble mortar, with a little luke-warm water, impregnated with alum. When pounded, exprefs the juice through a new cloth, over a china bowl. Theip mix fame gum-arabic water with it. 2,. If you want a tone of color different from the natural color pf the flower, you may change it by on- ly adding after the flowers are pounded, a little quick- lime duff in the mortar,, and give two or three ftrokes of a pedle mortar to the whole ; then drain it. 3. Note. If you fliould pound thefe flowers in a wooden mortar, you muff; be cautioned -at: lead to take care it fliould not be one of walnut -tree -wood, becaule it is apt to tarniili the colors,- and dedroytheir bright- nefs, which is one of the chief things always required in colors. 4. In the month of March, von may, by means of the. fame procefs, obtain the color from garden, or double violets. But this is never fo fine nor £0 lively. XXXIX. To make a dark green, whether for the grounds of miniature pictures, or for walking on pa- per, or, in 111 or t, for draperies and .terraces. Take, towards the end of autumn, a good quantity of wall wort’s- ffalks, with their fruits on them, and ve- ry ripe. Let them rot for fly a o-r fix days, .in the cel- lar ;• and, when you fee the fruits have fomented luf- ficiently to. give eaflly their juice by expreflion, drain it til rough a new cloth in alum -water. Divide the whole jmt.qieverai glafs. tumblers to dry it more eaflly. 12.6 SECRETS CONCERNING Set them in the air, but not in the fun, and lay fome paper over them, to prevent any thing from falling into the glafies, but which fliould not ; at the fame time flop the exhalation of the liquor, and thereby caufe it to become mouldy. By thefe means, you lhali have a color ft for wadi of a green hue, and dark at the fame time, ' XL. To make the Biftre, for the wadi. i „ Grind, on marble with child’s water, fome chim- ney-foot. Multar it thus fo long as to bring it to be as line as podible. 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 coarfeit parts fettle for about half an hour’s- time,, and fall ra- the bottom of the veiTel, Decant out now the liquor gently into another veffel. What remains in the bottom ©f the fir ft bottle, is the coarfeft biftre. 2,. Proceed the fame with refpeft to the fecond bottle, and after having left this to fettle for three or four days, in ft cad of half an hour, decant it into a third. This gives you the fineft biftre. 3. It is thus you are to proceed in the manipulation of all the colors which are intended to ferve in drawing. } for wafil whenever you will not have them rife thick above the furface of the paper, which would undoubtedly look very bad j for, the neatnefs required in a draught forbids the ufe of any coarfe color. XLI. The fecret for a fine Red for the wafil. 1. Make-, a fubtile powder with any quantity of cochi- neal. Put in a veftel, and pour fo ranch rofe-water over it as will exceed above it by two fingers.. 2. Dilute calcined and pulverifed alum, while it is yet j quite warm, into .plain tain-water* and mix fome of the ; liquor in which you have dififolved the cochineal. 3. This procefs will give you a very fine red, much j preferable for the wafil, to that which is made with ver- - million, becaufe this laft has too much confift.ence, and, ARTS AND TRADES . 127 befides tarniShes too Toon, on account of the mercury which enters into its composition. XLII. A Secret to make Carmine, at a Small expence. Break and bruife, in a bell-metal mortar half-a- pound of gold color Fernambourg-Brafil. Put this to iiifuSe with diftilled vinegar in a glazed pipkin, in wlhicb yo.11 boil it for the Space of a quarter of an hour. Strain the liquor through a new and Strong cloth ; then Set it again on the fire to boil. When it boils, pour on it white-wine vinegar, impregnated with Roman alum. Stir well with a wooden Spatula, and the froth that will arife is the Carmine. Skim it carefully in a glafs veftel? and Set it to dry. § V. Composition of colors, to dye tkins or gloves. XLIII. A lively Ifabel. To make a lively Ifabel color, you nnift, to a quan- tity of white, add one half of yellow, and two thirds of red and yellow. XLIV. For the fame, paler. .j It to a quantity of white, you put only one half of yellow, and another half of red, you 111 all have an Ifabel of a paler hue than the hr ft. XLV. For a pale filbert color. 1. Take burnt umber ^ a litle yellow, very little white and (till lefs red. 2. This is made darker, only by adding to it a quan- tity of burnt umber as much yellow ; a little white? and as. much red*. SECRETS- CONCERNING I3l8 3. Its darknefs is {bill increafed, if putting no white at all to the umber you add only fome black chalk, a lit- tle yellow, and as much red. XL VI. For an amber color. To make an amber color ; to much yellow you add very little white, and no more red than white. XLV 1 I. For the gold color. To much yellow, join a little more red; and this mix- ture will give you a very fine bright gold color. XLVIIX. For the fie ill color.. To imitate well the complexion, or fiefh color, you mix a little white and yellow together, then add a little more red than yellow. XLIX. The ftraw color. Much yellow ; very little white ; as little red, and.a great deal of gum. L. A fine brown* 1. Burnt umber ; much black chalk ; a little black, and a little red, will make a fine brown, when well in- corporated together. 2. The fame is made paler, by decreafing the quantity ©f black chalk, and no.' black, at all in the above compe- tition. LI. To make a fine mu Ik color. Take burnt umber ; very little black chalk ; little red and little white. Thefe ingredients,'' well mixed**\Yij.k produce as fine a muik color as ever was. . ARTS AND TRADES. up L 1 L To make aFrangipane color. 1. This is made with a little umber: twice as much red, and three times as much yellow. 2. The paler hue of it is obtained by adding only fame white and making the quantity of red equal to that of yellow. LIU. An olive color. To make the olive color, take umber, not burnt ; a little yellow » and the quarter part of it red and yellow. LXV. For the Wain foot color. Much yellow 5 little white $ little umber 5, and of red half the quantity of yellow. LY. How to make Skins and Gloves take thefe Dyes* Grind the colors you have pitched upon with per- fumed oil of jeffamine, or orange flowers. Then range the grinded color on a corner of the marble flone. Grind of gum-adragant, an equal quantity as that of the colors, foaking it ail the while with orange flower water. Then grind both the gum and the color to- gether, in order to incorporate them well.- — Put all in- to, a pan, and pour a difcretionable quantity of water over it, to dilute fuiEciently your pafle. Then with a brufh, rub your gloves or fkins-over with this tinged li- quor, and ha'ng them in the air to dry.. When dry, rub them with a flick. Give them again, with the fame brufh,, another fimilar coat of the fame dye, and hang them again to dry. When dry for this fecond time, you may drefs them, the color is fufficiently fixed, and there is no, fear of its ever coming off. i 3 o SECRETS CONCERNING ' LVI. To varniili a Chimney. Blacken it fir ft 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 verdigrife di- luted and grinded with oil of nuts and a coarfe varnifh, and pais another coat of this over the white. § VI. To color, or varniili, Copperplate -prints, LVII. To Varniili Copperplate-Prints. 1. Have a frame made precisely to the fize of your print. Fix it with common fiour-pafte, by the white margin on that frame. Let it dry, then lay the follow- ing tranfparent varniili on it, which is to be made with- out fire. 2 . Dilute in a new glazed pipkin, with a foft brufh, as big as your thumb, about a quarter of a pound of Venice turpentine, and two-penny worth of fpike, and as much turpentine, oils, and half a gill, or therea- bouts, of fpirit of wine.— This varniili being no thicker than the white of an egg, lay with your brufh, a eoat of it on the wrong fide of the print ; and, im- mediately, another on the right. Then fet it tq dry, not upright, but flat. And, if it fliould not dry quick enough, pafs a light coat of fpirit of wine on the whole. LVIIL How to color thefe prints, in imitation of Pic- tures in oil colors. 1. To paint thefe prints, you muft work them on the back in the following manner. Prepare, firft, your co-. lors on apallet, and then proceed thus : 2. The flefh-coior 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 have mountain-green, ready pre- pared from the col orman \ and, for the fineft green >t ARTS AND TRADES. 131 fome verdigife : As for the lighter Blades of thefe co- lors, yon add fome yellow to either of the above two, more or lei's, according to the circnmftances. — To paint wood and trunks of trees, nothing ‘more is required than umber. To exprefs iky-colors and clouds, you mix fome blue cerufe with white lead ; and*, with thefe two colors only, you alter your blues to various degrees of ihades, dim in idling or augmenting one of the two, according to the darknefs or lig.htnefs of the ikies which you want to exprefs. For the dis- tances, a mixture of yellow and white lead ; &c, and fo on for the other colors 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 you take up with the point of the pallet-knife. Then with the pencil, you apply them on the wrong fide of the print* LXX. Avarniih which fuits all forts of prints, and may be applied on the right fide of it. — It fuits alfo pic- tures and painted wood. It Hands water, and makes the work appear as Ihining as glafs. Dilute one quarter of a pound of Venice turpentine, with a gill, or thereabouts, of fpirit of wine. If too thick, add a little more of this la ft ; if not enough, a little of the former, fo that you bring it to have no more thicknefs than the apparent one of milk. Lay one coat •of this on the right fide of the print, and, when dry, It will Ihine like glafs. If it be not to your liking, you need only lay another coat on it. LX. To make appear in gold, the ’figures of a print. 1. After having laid on both fides of the print, one coat of the varnilh defcribed in the above Art. lvii. in order to make it tranfparent, let it- dry a little while. Then before it is quite fo, lay fome 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. SECRETS CONCERNING 132. the parts, whereon you ihall lay thefe gold leaves, will appear like true raaffive gold on the right fide. 2. Nov when this is all thoroughly dry, you have only to lay on the right fide of it one coat of the var- nifli defcribed in the preceding Art. lix. it will then he as good as any crown-glafs. You may alfo put a pafite- board behind the print, • to fupport it the better in its frame. LXI. A curious fecret to make a print imitate the paint- ing on glafs. Chufe a crown-glafs of the lize of your print ; and lay on it two coats of the following yarniili, 1. Put 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 parts, one ounce and a half of each ; maftich in tears, two drachms. 2. After it has boiled the prefcribed time, let it cool, and then lay the firft coat on the glafs j this being dry, lay another ; and, as foon as this is nearly dry, then lay on it, as neatly as pofilble, the print, previoully pre- pared as follows. 3. Have a glazed vefiel fo broad at bottom as to ad- mit of the print flat with all eafe in its full fize. Let this veiled 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, with- out bending it in the lead. Pour aquafortis in this pan or vefiel, e-nough to cover all at the bottom, then lay the engraved fide of your print 011 that aquafortis. — Take it out, and wipe the aquafortis off gently with foft rags, then deep it two or three times in three dif- ferent clean freih waters, a yd wipe it each time in the fame manner. . .. 4. This being done, lay the right fide on the before- mentioned glad, before the fecond coat of Yarniili be quite dry, and while it is dill moid enough for the print to dick upon it uniformly, equally and fmoothly, with- out making any wrinkles or bladders. When it is per- ARTS AND TRADES . *33 fe&ly dried in that fituation, wet your finger in com- mon water, and moiftening the print on the back part in all the white places, which have received no impreffi- cn from the engraving 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 mo£t bright and lively colors; and. you will have pictures, on which neither duft nor any thing elfe will be able to caufe any damage. — To do this, there is no need of knowing, either how to paint or 4 raw. LXII. Another 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 j and then lay it by the right fide on the glafs. 3. This glafs being cold, wet you finger, and moift- ening the back of the print, fcrape, with your nail, the paper off the glafs, fo that there remains nothing but the ftrokes of the engraving. 4. Boil, in a matrafs for about a quarter of an hour, or rather more, and inbalneomarise, 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 fnatched off all the paper, and allowing time be- tween each coat to dry. 5. As foon as the fecond coat is dry yon may lay on water-colors on the print, according to tafte and judg- ment, and you Will have a choice of beautiful pi£tures ? agreeable to the beauty of the prints ufed. M SECRETS CONCERNING **34 XXIII. The method of chalking, for thofe who arc not acquainted with drawing. They who are not acquainted with the principles of drawing, may araufie themfelves with chalking fome beautiful prints, on white paper, where they fhall have mothing more to do afterwards than {hade, in the fame manner as they fee done in the original. When they ihall have pra£tifed for a while in that way, they will foon become able to ftrike out themfelves fome good piece of defign. And to obtain that point, the follow- ing method is recommended. 1. With a foft, and one of the beft black lead pen- cils, rub one fide of a white flieet of paper, cut to the fize of the print, fo that nothing of the paper can be feen, and only the black lead color. — Lay this lheet, on the clean fide, upon the face of the print, that it may not foil it; and on this flieet, the black fide of which now lies uppermofi: towards yon, lay another flieet of clean paper, and fix thefe three flieets together by the four corners, and on the edges, with fine minikin ,pins fo that the flieets may not vary one from ano- ther, which would quite confufe and mar the whole defign. 2. Now take a blunted needle, or ivory point, and flip it, in prelling gently, all over the turns of the prints, going gradually and orderly for fear of for- getting fome places, which may be prevented by laying a flat ruler acrofs the print under your hands. When the whole is finiflied, unpin the papers ; and, on the under part- of that which lies at top, you will find all the outlines of the print moft exactly drawn. 3. You may now, on thefe outlines, pafs a flrokewith India ink and a bruili, or with ink and a pen ; after which, with a crum of ftale bread, you rub off clean all the ufefui marks of the pencil, and leave none but thofe marked with ink. And to {hade this defign, you wafli it with India ink, or colors, and a brufli. ARTS AMD T R AD E j 35 TXIV. How to prepare a t ran {parent ‘paper to chalk with, „ In order to render themfelves fo'oner, and more eafdy mailers o£ chalking neatly, and "not to go out of the fine turns and outlines of , a,, drawing, beginners fliould firfl know how to prepare, a tranfparent paper, which, as it lets them -fee the minuted: parts of the flrokes as through a glafs, gives them -of courfe an opportunity of acquiring, by pra&ice, a . corre&nefs, precifion, and truth in the expreffion of all the turns of a piece of drawing, be it whatever it will. This preparation then, is as follows.., 2. Have, one or feveral flieets of fine and very thin paper, and rub them over with oil, or fpirit, of tur- pentine, mixed in double the quantity of oil of nuts. To canfe the paper imbibe that mixture, fleep a fpunge or feather in it, which pafs on both fides of the paper, and then let it dry. , 2 . When you want to ufe it, lay it on a print. Then, with a brufh, a pencil, or a pen, pafs over all the flrokes, lines, and turns, of the defign laid under. You may even thus learn to lhade with neatnefs, if you wafh the fame defign, while fixed on the original print, with India ink. Thus praffifmg often, and for a certain while, you may learn to draw very neatly, and even with bold- nefs, provided you apply with attention, and are blefied with fome fhare of memory. This method will cer- tainly prove very agreeable, ufeful, and entertaining, for thofe who have not the patience to learn by the com- mon method, which feems too tedious to fome, and gene- rally difgufls beginners. * LXV. Another, and more fpeedy method of making a tranfparent paper, to be ufed infla-ntl-y. The above receipt for making tranfparent paper for drawing being attended with fome difficulty, viz, the i %6 SECRETS CONCERNING length of time which it takes to dry, we thought it would not be unacceptable to the public to beapprifedof another, more fpcedy, and no way inferior to the other* j by means of which, in a hurfy, it may be made and ufed directly, as in a cafe* for example, where any one, be- | ing glad of copying a defign, had not at hand varnifned* or tranfparent paper. With a fponge, rag, feather, or any thing, fpread 5 lintfeed oil on both tides of any common thin llieet of ,| paper ; then, as foon as done, wipe it with a handful of j the foft rags which are fcraped off from leather at the j tanner’s. The paper is inftantly dry and fit for imme- diate ufe. Note. Nothing elfe can fupply the tanner’s leather •rags, as nothing could foak the fuperfluous- oil from the paper, fo fall, and fo thoroughly. It is that which dries it fo quick, and makes it fit for inftant ufe. LXVI. A varnifh to render tranfparent the imprefli- 011 of a print which has been glued on glafs, and the paper fcratched off as mentioned in Art. lxi. and ixii. Take turpentine, and a very little oil of the famiv Dilute all well together, and lay one coat of it on the j^rokes of engraving, which are left fixed on the glafs* § VII. For painting on glafs* L XVII. How to draw on glafs. Grind lamp-black with gum-water and fome corame* fait. With this and a pen, a hair pencil, or any thing you pleafe, draw your defign on the glafs j and after- wards fhade and paint it with any of the following fompofitions* ARTS AND TRADER. 13 7 TXVIM. A color for grounds on glafs. 1. Take iron filings, and Dutch yellow beads, equal parts. If you want it to have a little red call, add a little copper’s filings. With, a fteel mullar, grind all thefe together on a thick and ftong copperplate, or on porphyry. Then add a little gum arabic, borax, com- mon fait and clear water. Mix thefe a little fluid, and put the compofition in a phial for ufe. 2,. When you come to make ufe of it, you haver no- thing to do but with a hair pencil lay it quite flat oil the defign you (hall have drawn the day before ; and having left this to dry alfo for another day, with the quill of a turkey, the nib of which fliall not be fplit, you heighten the lights in the fame manner as you with cravons on blue paper. Whenever you put more coats, of the above compofition one upon another, the fhade, you muff be fenfible, will naturally be flronger. And when, this is finiilied you lay your colors for gar- ments, and complexions,, as follows. LXIX, Preparation- of lake, for glaffe. Grind the lake with a water impregnated with gum ind fait ; and then make ufe of it with a brufh — The fhading is operated by laying a double, treble, or more coats of the color, where you want it darker. And fo it is of all the following compofitions of colors. LXX. Preparation of the blue purple, for glafs. Make a compound of lake and indigo, grinded toge- ther with gum and fait water $ and ufe it as directed in the preceding article. LXXI. Preparation of the green, for glafs. Indigo mixed with a proportionable quantity of gam- boge, and grinded together as above, will ajifwer th# intended purpose., .. m,.z. _ 138 secrets Concerning LXXII. Preparation of the yellow for the fame* Gamboge grinded with fait water only. LXXIII. Preparation of the white. You have only to heighten much the white parts with a pan. LXXIV. The proper varnifh. to be laid on glafs after painting. Boil, in oil of nuts, fome litharge, lead filings, and white copperas calcined. When done and cold, lay it all over the colors which you put on the glafs. LXXV. How to paint on glafs without fire. Take gum-arabic and difiolve it in water with com- mon fait, bottle and keep it. With this liquor, if you grind the colors you intend to paint with, they will fix and eat in the glafs. Should you find they do not enough, increafe only the dofe of fait. § VIII. Preparations of colors of all forts for oil, wa- ter, and crayons* LXXVI.. An oil to grind colors with, when the works’ are much expofed 4 o the injuries of the weather. Take two ounces of ma finch in drops, very dear, and grind it with lintfeed oil. Then put in a, well-glaized pipkin any quantity of that oil, and fet it on the fire to boil. By little and little introduce in that boiling oil the above prepared maftich, flirting well the whole to mix and incorporate it better. When done, take it off' from the fire, and let it cool Such is the preparation, of oil with which you are to grind your colors, whera they are to be much expofed to the injuries o£ the wea*- tljer, for they will refill; it*. ARTS AND TRADES. 1 39 LXXVXX, To marble and jafper paper. 1. Grind all the colors you want to employ (fuch at lake, mafficot, indigo, yellow and red ochre, etc. etc.) with bullock’s gall ; grind each feparately, and keep them fo. Then have a large and wide pan tilled with- lukewarm gum-water. Stir well that water with a flick. While it is thus in great motion, and your colors being ready under your hand, ivith- -a large brufli take of each feparately, as much as the tip of the brufli will carry, and touch only the furface of the water with it. The colors will immediately expand. Each color requires a particular brufli to itfelf. Therefore, with another brufli, take of another color, and do the fame; and, with another, of another, and fo on, till you have put on your water all thofe you have deflined for the pur- pofe. 2. When the water ceafes to turn, you will plainly perceive all the variety occafioned by the different co- lors. Then, taking your fheet of paper, lay it flat ©n the water, leave it there for about two or three mi- nutes, and without taking it out, give it one turn round on the water, then pull it by one of the edges to tjie fide of the pan, wafli it, dry it, end burnilh it after- wards. Note. The paper mufl be chofen good, and the water: fized with gum-adragant. LXXVIII. To clean piJlures. Take the picture out of its gilt frame.. Lay a clean* towel on it, which, for the fpdce of ten, fourteen, fix- teen, or eighteen days, according as you find it necefia- ry, you keep continually wetting, till ic has entirely drawn out all the filthinefs from the pi&ure. Then r with the tip of your finger, pafs fome lintfeed oil whitlv has been fet a long while in the fun to purify it,, and the picture, will become as fine as. new* SECRETS CONCERNING F40 > ■ LXXIX. Another for the fame purpofe. Put into two quarters of the oldeft lye one quarter of a pound of Genoa foap, rafped very fine, with about a pint of fpirit of wine, and boil all together on- the fire. Strain it through a cloth, and let it cool. Then with a brulh, dipped in that eompofition* rub the pidhire all over, and let it dry. Do the fame again once more, and let it dry too. When dry, dip a little cotton in oil of nut, and pafs it over all the pi&ure. Let- this dry- again ; and afterwards warm a cloth, with which rub the pidture well over, and it will be as fine as juft out of the painter’s hands.. ILXXX. A fee ret to render old pictures a-s fine as, new. Boil in anew pipkin-, for the Jpace ofa quarter of an hour, one quarter of a pound of grey or Rril-afh, and a little Genoa foap. Let it cool, fo as to be only luke- warm, and waih your picture with it, then wipe it. Pafs feme olive oil on it, and them wipe it off again. This will make it juft as fine as new. LXXXI, An. oil to prevent pictures from blackening.— It may ferve alfo to make cloth to carry in the pockr et, againft wet weather. Put feme nut, or lintfeed oil, in a phial, and fet in the fun to purify it.. When it has . depofited its dregs at the bottom, decant it gently into another clean phial, and fet it again in the fun as before,. Continue fo do- ing, till it drops no more fasces at all. And with that oil, , you will make the above-deicribad compactions, LXXXII, A walk to clean pictures. Make a lye with clear water and wood allies ; in thi.> dip a fpongejand rub the pi dhi recover, and it will cleanfe it. perfectly, . The fame may be done with chamber- lye ARTS AND TRADES. 141 •nly ; or otherwise* with white wine, and it will have the fame effect. LXXXII 1 . Another way. Put filings in an handkerchief, and rub the pi&ure with it. Then pafs a coat of gum-arabic water on the picture, LXXXIV. Another way. Beat the white of an egg in chamber-lye, and rub the picture with it. LXXXV. A very curious and fimple way of preventing flies from fitting on pictures, or any other furniture^ and making their dung there. Let a large bunch of leeks foak for five or fix days m a pailful of water, and wafli your picture, or any other piece of furniture, with it. The flies will never come near.arty thing fo waflied. This fecret is very impor-* tant and well experienced. LXXXVI. To make indigo. Put fome ifatis, otherwife woad, or glaftum, with flacked lime, to boil together in water. There will rift a fcum, which being taken off, and mixed with a little ftarch, makes the indigo. LXXXVIL To make a yellow. What the luteola dyes yellow, becomes green by the woad, or glaflum. Whence we may juftly conclude that green is not a fimple color, but a mixture of blue and yellow : as the yellow itfelf is a compound of red and white. *42 'SECRETS CONCERNING LXXXVIIL An azure, of mother-of-pearl. Take any quantity of fuperfine tefted fxlver in lami- nas. Put it a little while in vinegar j then, taking it out of it, ftrew over the laminae fome pounce-powder to alcoholife them. Next ffcratify them in a crucible ; and when red hot, take them oif from the fire, and you will have a fine azure. LXXXIX. A white for painters, which may be preferr- ed for ever. Put into a large pan three quarts of llntfeed oil, "with an equal quantity of brandy, and four of the bell double diflilled vinegar ; three dozen of eggs, new laid and whole ; three or four pounds of mutton luet, chopped fmall. Cover all with a lead plate, and lute it well. Lay this pan in the cellar for three weeks, then take Ik i) fully the -white off, then dry it. Tile dofe of the composition for life is fix ounces of that white to every one of bifmuth. XC. Another white for ladies’ paints The pomatum w r hich ladies make ufe of for painting is made as follows. To four parts of hog’s lard add One of a kid. Melt them both together, then walli them. Re-melt and walli them again. Then add four ounces of ammoniac fait, and as much of fulphur, in fub- tile powder. This white will keep as long as that men* tioned in the preceding receipt. XCI. A good azure. Take two ounces of quickfilver ; fulphur and : am- moniac fait, of each one ounce. Grind all together, and put it to digefl in a matrafs over a flew heat. In- crease the fire a little ; and, when you fee an azured fume arifing, take the matrafs off from the fire. Wberi ARTS AND TRADES . *4$ tool, yon will find in the matrafs"as beautiful an azure as the very ultramarine itfelf. XCII. An azure from filver, done in lefs than a fort- night. Diftolve in very flrong vinegar, as much gem-falt and roch-alum, as it will be able to difiblve. Put this in a new pipkin ; and, over it, hang up laminas of the rfmefl tefted filver. Cover the pot, and lute it well. Bury it in the cellar ; and ten or fifteen days after- wards take off the azure, which you will find about the laminas-. Replace things as before ; and, ten days af- terwards, the fame again ; and repeat this procefs as many times as you can get any azure by it. The filver laminas may fteep in the vinegar if you think proper. Befides gem-fal, and roch-alum, fome likewife difTolve alkali in the vinegar. XCIII. To make an azured water. 1. Gather wallwort’s grains between green and ripe, and bake or flew them in a pan. When they have boiled a confiderable time, (train them through a cloth, and keep the juice in a glafs phial ; its color will never change, and will keep for ever very fine. 2,. Have next dog’s dung very dry. Pulverife it very fine, and fift it through a filk fieve. Then grind it on a marble with the wallwort’s juice, and a mullar, as painters do their colors, and you will find this paftc of a very fine azure color. 3. Now, If you tinge any water with this, by put- ting it in a phial to foak, you may dye whatever you • will with it, fuch as thread, cotton, cloth, &c. XCIV. Another way of making azure. Take the bulk of a filbert of aihmoniac fait, which you diffolve in a common half-pint-glafs tumbler of 144 SEC RET S CONCERNING water. Then pound and lift, all together, one ounce of vitriol, and one and a half of quick lime. Put this powder into the water in which the ammoniac {alt was diftolved. Leave this to infufe for the fpace of forty- eight hours, and at the end of that term the azure will be done. XCV. A fine azure. Make an incorporation of three ounces of rerdigrife, and of an equal quantity of ammoniac fait which. you dilute with a little tartar-water fo as to make a thick pafte of it. Put this compofitio a into a glafs, and let it reft for a few days, and you will have a fine azure. XCVI. Another way. Pulverife and mix well together one part of ammo- niac fait, and two of verdigrife, with a little cerufe. Then pour over it oil of tartar enough to make a clear pafte of it. Put this in a glafs vefiel, which take care to flop and lute well. When done, put it in an oven along with the bread, and take it out w r ith it alfo, then the azure will be done. XCVIL Another way. Take fublimed mercury, four parts ; ammoniac fait, two ; fulphur-vivum, one. Pulverife the whole, and put the powder in a matrafs, which lute well with the lute of fapience. Put this matrafs on a mild and flow fire; and, when you fee a white fume beginning to rile flop the fire. When the matrafs is cold, break it, and you will find a very fine azure at the bottom. Now take it and work it with lukewarm wate^ firft, and then with cold. Note. There are fome who abfurdly wafh it with lye, or a ftrong lime water; but they mil ft undoubtedly fpoil their azure entirely. — What is re oft advifable, and in- deed the only preparation allowable, is to boll a little ART S AND TRADES. 145 white honey in the water, and Ikim it ; and when that water becomes lukewarm, waih the azure with it. This laft may contribute to give it a fine color, but the other will certainly hurt it. XCVIII. To make an admirable white lead, fit for oil painting and coloring of prints. Grind the fineft white lead in flake you can find, on the ftone with vinegar. It will immediately turn black. Waili it well in a panful of water and let it fettle. Pour off the water by inclination, and grind it again with frelli vinegar, then walli it a-new. Repeat this operation four or five times, and you will get a moft beautiful white. XCIX. The preparation of verdigrife. Grind the verdigrife with vinegar, and put it in a ^fiece of brown bread dough. Bake it as you would bread ; and, when done, cut it open and take it out. You will then have a very fine verdigrife, fit to work with, either in oil or water, as you like. C. A fine liquid green. Mix well together, one pound of Montpelier verdi- grife, and half a pound of white tartar from the fame place. Put this a-foaking for twelve hours in two quarts of the ftrongeft vinegar, then reduce it by boil- ing to one half. Let it reft for two days, and filter it afterwards in a bottle, wherein you will keep it for ufe. Cl. To make the Stil-de-grain, which we call Brown pink. Bruife and boil in three quarts of water four ounces of French berries, to the redudion of one half. Strain all through a cloth, and put in this juice a dilcretion- able quantity of whitening, pounded and fitted into a N SECRETS CONCERN IN& fubtii’e powder, fo as to make a tMck pafte, which yv ranches, & c. Get a fheet of block-tin very clean, and cut it in the form, fliape and figure, you chufe to make your flowers and other things. Grind what colors you propofe to make life of, with clean water, and each feparatelv, then 1st them dry. When you want to employ them, dilute them, each apart, with liquid varnifh, and lay them on with the brufli. Set the work in the open air for fear the colors fhouid run, and when they are a little thick- ened and confolidated, finilh drying them before a gentle fire. C V. A very valuable fecret to make exceeding good cray- ons, as hard as red chalk. This fecret is of the difeovery of Prince Robert, brother to Prince Pala- tine. Grind", on the fboney fome tobacco pipe clay, with common water, fo as to make a pafle of it. Then take Separately each color, and grind them, when dry, on the (lone, fo fine as to fift them through a filk fievev ARTS AND TRADES* M7 Mix of each ©f the colors, with your firfi: white pafbe, as much as will make it of a higher or paler hue, and embody the whole with a little common honey and gum- arabic water. Note. You mull be attentive to make crayons of va- rious degrees of hues in each color, for the chiaros and ofeuros, or lights and (hades. Then you roll each crayon between two boards very clean, and fet them to dry on a iheet of paper for two days in the Iliad e. To complete their drying, lay them before the fire, or in the fun : and then you may ufe them with fatisfaction. This is, it mull be confejfed, a very valuable compofi- tion. CVI. To render the Hone-cinnabar and vermilion finer, and at the fame time, to prevent them from black- ening. 1. You raife the hue of the Hone-vermilion, if, in grinding it, you add gamboge water, tinged with a lit- tle faffron. This preparation extends only to the red! 2 . With refped to the orange color you muH add ,, fiome minium to it. 3. For the yellow, put a difcretionable quantity of orpine in cakes, prepared as follows.' — Take the fineft orpine you can find, and grind it well with water. Make it in little cakes, and fet it to dry on paper, as you do with every other fort of color. When dry, pul- verife and ufe it. 4. For the gridlin, take French forrel and boil it by- itfelf in water, to draw as flrong a tinflure from it as you poffibly can. Then have white lead, (dried in cakes, and prepared after the method above mentioned for the orpine), and grind it a-new with this forrel tinfhire, then dry it. Grind and dry it again, and repeat this operation with the forrel tindure, till you have obtain- ed the defired point of color. 148 SECRETS CONCERNING CVII. The true procefs ufed in the compofition of the Eadern carmine. I. Have a glazed pipkin, quite new, holding fully two Englifli quarts. Walh it with boiling water, then fill it with fpring or river water, very clean and filter- ed. Set it on blafling coals, and when it begins to boil throw in a drachm of chouan in fine powder, which you boil very quick for near a quarter of ail lioiir^. Then drain this water through a cloth waflied in lye, and not with any foap, and receive it in another new glazed pipkin, cleaned and waflied as the fird. Put this on a fire, not quite fo blading as the fird j and, when it begins to give flgns of boiling, throw in one ounce of the fined cochineal, pulverifed very fine. Stir often with a little hazel-tree dick, dripped of its peel, and let boil gently for near a quarter of an hour j then throw in fixteen grains of autour, in fubtile powder, and keep it on the fame degree of fire, boiling for half a quarter of an hour. Take it off from the fire, and throw- in fixteen grains of Roman alum in powder, then drain it immediately through a clean cloth, waflied with lye, and no foap, and receive it in two different large china bowls, capable to contain more than three pints of li- quor a-piece, new and perfe£tly clean. Place thefe in a room, where they will be perfectly free from dud, and let them red 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 tin&ure into two other China bowls, of the fame fize as the two former, and as perfe&ly clean, taking great care in decanting, to do it fo gently that the liquor may not carry the carmine along with it. Then letting dry in a fliade the carmine, which fliall have been left in the bottom of your bowls, gather it with a little brufli, and keep it very cleanly. 3. Eight or ten days afterwards, more or lefs, de- cant again the tin&ure which is in the fecond bowls, in- to a new varniflied pipkin, then dry and gather the arts and trades . 149 carmine, which is at the bottom, in the fame manner as the firft. 4 . Then fet the pipkin, in which the carmine has been decanted for this fecond time, on the fire, and va- porife the liquor gently, till the ground remains in the confiflence of a pap. This pap-like ground mufl then be put into feveral fmall china cups, and placed in the fun to dry, which will procure you again another carmine darker, and much lefs valuable than the fir ft. Should there happen any moiftnefs on your laft cups, take it off immediately, but gently, and with a great deal of care, §. In order to take the water off from your china bowls you might make ufe of another method, viz, a very fine and clean fponge, in the following manner. Dip your fponge into very clear and pure water, and there work it well with your hand, foaking and prefling it alternately till you have rendered it very foft. Then prefs and fqueeze it quite dry in a clean towel. Now, if you only approach it to the fuperfice of the tinflured water, it will immediately fill itfelf with it, and you may fqueeze it into another empty bowl, thus repeating the fame procefs, till you have got it all out of the fir ft bowls $ taking care every time you approach it to the furface of the water, left it iliould touch the carmine ; for no doubt but it would carry fome along with the water. 6. If you diffolve one drachm of mineral cryftal into this tin&ure, by boiling it to that effeft for five or fix minutes, it will help a great deal the precipitation of the color, from which you take out afterwards the water with a fponge, as we faid before. Should the water you have thus drawn out be ftill tinged, you may add fome more mineral cryftal to it again ; boil it as be- fore, ftrain it through a cloth, and let it fettle. By thefe means you will have very fine crimfon carmine. SECRETS CONCERNING 150 GVIII. The procefs obferved in making the lake* 1. Take one pound of Alicant kali, or Bril-afh, pui- verifed, which put in a kettle with four quarts of fpring- water. Boil the whole for the fpace of a quarter of an hour, keeping ftirring all the while with a flick, then take it off from the fire, and let it cool, fo as to be able to keep your finger in it without fcalding. When it is in that hate, throw it in a jelly-bag, made of cloth, to » filter it, and render it perfectly clear. Put it, next, in a new glazed pipkin, with one ounce of finely pulverifed cochineal, previoufly diluted by degrees with fome of j the fame lye. Set it a-boiling for half a quarter of an hour, and never ceafe to flir with a flick all the while it is on the fire. You may, if you chufe, add one drachm of terra merita in fine powder, at the fame time with that of the cochineal ; it will render your lake the redder. When the whole fhall have boiled the pre- i’cribed time of half a quarter of an hour, take it off the fire, and let the tincture cool, in order to pafs it through a cloth, or the above-mentioned jelly-bag. Set a large flone pan under the bag to receive the tindlure which fhall filter ; and, when all is well drained, take the bag, turn it to throw off all the dregs, and wafh it well, in- fide and outfide, in clean water, and wring it quite dry. 2. Now hang again this fame bag at two feet diflance, or thereabouts, above the pan wherein the tindture did run, and now is. Diffolve, in about two quarts of warm fpring-water, fix ounces of Roman alum well pounded, that it may more readily melt. When this diffolution is no more than lukewarm, have l'omebody to pour it for you in the above jelly-bag, while you flir with a flick what runs from it into your tindture, and do fo, till the whole is paffed through, and the tincture froths no more. — Then wring well your bag again, to exprefs all t he alum’s diffolution from it into your tindture, and >v,afh it again afterwards in clear water, as before. 3. Have another flone pan like the fir fl, hang your bag again over it, and pour all your tindture in it. If ARTS AND TRADES . 151 it run clear like water, you may then let it go fo ; if not, put it again in the bag over the other, and conti- nue lo to do till it abfolutely does run clear. If, how- ever, after having repeated this three or four times, it fliould continue to run tinged, diffolve two or three ounces more of pulverifed Roman alum in about two quarts of that very tinged water, then ftir and mix it well in the whole quantity of tincture, then pour it again in the bag where the lake is, re-pouring again and again what fhall run firfi: from it, till it runs quite clear, and does not even ftain the paper. 4. Then let well drain, the lake which is in the bag j and with a box-fpoon take it, and fpread it on pieces of cloth, laid on plaiftered ftones, and let it dry in the fhade where there is no duft, or where, at lead, you may pre- ferve it from any. CXI. To make the fine columbine lake. 1. Take half a pound of the fined Brazil-wood you can find. Cut it in fmall bits, and pound it in an iron mortar. Put this in a new and glazed pipkin ; pour over it two quarts of ftrong wine vinegar. Let this j'nfufe without the affiftanee of any heat for three whole I days. Boil it next for half an hour, then add one ounco ot pulverifed Roman allum, and boil it again for the fpace of three quarters of an hour, that the alum may the more perfe&ly be diffoived, and the ftronger the co- lor. 2. Take the pot off from the fire ; and, rafping the fofteft part of a dozen of found or cuttle-fifh bones, add this powder to it. Replace the pot on the fire, and | ftir the contents, with a bit of cane, till you fee a froth If rifing on the top of the compofition ; when immediately I taking the pot off from the fire again, you cover it with its lid, and let it (land for a week. During that fpace j of time you muff, however, carefully ftir this matter, with the cane above-mentioned, four times a-day. 3. Have next a glazed pan, which you fill with dry fand as high as three fingers from the brim. In this fand SECRETS CONCERNING *52 put your pot half-way in. Place all 011 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 dif- ferent retorts, and fet them half-way in your fand again, which, by this time, ought to be quite cold. Replace all on the fire, as before, and keep it there till it begins to fimmer ; then, taking it off from the fire, let it cool, and the lake is done. But it muff not be ufed till twelve days after, during which time let it reft. Note. When the tindhire is in the retorts, you may, if you chufe, put in each of them half a gill of lye, made With vine-branch allies — When you put the powder of cuttle-filli bones in the tindhire, you mull take care it is warm — The refidue which is found at the bottom of the retorts ought not to be thrown away, as it is very- good to paint in water colors. CX, A fine red water, for miniature-painting. 1. Put in a new glazed pipkin, one ounce of Fer- namburg Brazil wood, finely rafped. Pour three pints of fpring water on it, with fix drachms of fine white ifin- glafs chopped very fmall. Place the pot on warm alhes, and keep it there for three days, during which you are to keep up the fame degree of heat. x. When the ifinglafs is melted, add two ounces of kerms in grain, one of alum, and three drachms of borax, all of them well pounded into powder. Boil this gently to the reduction of one half; then Itrain 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 ufed as a walh to give an agreeable bloom to paie faces. CXI. The receipt of the fine Venetian lake. 1. Take one pound of good pearl allies. Put it in a large copper ; then pour over it fix gallons of fpring water. Should you not have any fpring water, take ri- ver, but no pump water. Let the pearl allies foak thus ARTS AND TRADES. *'55 twenty-four hours, after which, fet the copper on the I fire, and boil it for one quarter of an hour. Then filter | this lye through a cloth jelly-bag, and receive the fil- | tration in a ftone pan. 2.. If, at firft, the lye did not run quite clear, filter it till it does : and then, changing the pan only under- neath, pour what ran thick in the firft pan in the bag again. When all is new filtered and clear, put it in the copper again, which mnft have been previoufly well walhed, and fet it on the fire to boil. When it does boil, throw in two pounds of fine fcarlet flocks, which you boil to whitenefs. Then filter again this lye tinged with fcarlet color, in the before-mentioned jelly-bag, and prefs well the flocks, that there may not remain any color in them. Qbierve, that in order your bag may ferve you both for the lake and tindhire without being at the trouble of cleanfing it, you muft not filter through it the fecond lye in which the fcarlet is. For fhould you pour this lye from the copper, diredfly into it, the fcarlet flocks would undoubtedly run with the lye, which would give you an infinite deal of trouble to get out of the bag, af- ter the filtering of the tincture. And the leaf!; bit of it would entirely fpoil the lake. Therefore, to avoid all thefe inconveniencies, ftrain your fecond lye either through a cloth fufpended by its four corners, or through another bag by itfelf. 3. While the tindlure is filtering, get the copper well fcoured, cleaned, and wiped dry. Put the filtered tinc- j ture in it. DofTolve, over the fire, and in a copper or glazed earthen faucepan, half-a-pound of Roman alum in one quarter of fpring water. Then ftrain it quickly, and, while warm, pour it in your tindfure, keeping ftirring all the while, and afterwards, till all the froth has quite fubfided. Boil, next, all together 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 filtration into a clean ftone pan. 4. Befides this, boil again, in another quart of fpring water, half a pound of Fernainburg Brafil wood, *54 SECRETS CONCERNING cut and bruifed in an iron mortar. Strain it througk a cloth, and pour it, along with the above difiblution of Roman alum, in the jelley-bag, and Itir it to run all together. 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 out of the bag, the lake is left in it. Take it out with a box fpoon, as we laid in the preceding article, and fpread it on plainer fiat iiones, three fingers 5 thick, and about half a foot fquare,' covered with white cloth of the fame fize. For fhould there be no cloth on the plaifter, the lake would ftick to it. Note. It often happens for the fir ft water which runs out of the bag to be muddy, and to carry fome lake along with it. But you mult continue filtering till it comes bright and clear. Then, taking off the pan from underneath, and fubftituting another, you put thatrauddy liquor into the bag again. — Should, by chance, the fil- tration continue to run red, as it fome times happens, you muft ftill keep filtering the liquor through the bag, till it is clarified. CXII. Directions for coloring prints. 1. All the colors which are ufed for coloring prints are grinded with gum-water ; the calcined green only excepted, which grinds with vinegar. 2,. The chief of thefe colors are, fine azure, vermi- lion, Venetian lake, fine verditure, white lead, calcined green, umber, Cologn, earth, indigo, French berries, juice, yellow ochre, yellow mafficot, white mafficot, brown ochre, bifitre, or, prepared foot, lamp-black, and brown red. 3. For complexions, you make a mixture of white and vermilion, more or lefs according as you want the color more or lefs bloody. For the lips, it is a mixture of Jake and vermilion. And the lhades are made with white and vermilion, and a great deal of jamber. ARTS AND TRADES . Us 4. For fair hair, you join a good deal of white with Yery little umber. If a carrotty color, take yellow ochre and brown red the fhade with bifire and lake* mixed together. If light and like filver, you only mix fome black and white and umber together. 5. Cloths are made, if linen, with white lead and a little blue ; if fluffs, with white lead alone, and the fhades with a grey color, made by means of a mixture of black and white lead together. If a white cloth, you muff make a mixture of white and umber together, and you fhade it with a compound of umber and black. If a red cloth, ufe vermilion, in the lighter parts of the folds j lake and vermilion for the clear fhades ; and the lake alone, laid on the vermilion will form the dark fhades. CXIII. Directions for the mixture of colors. 1. The pale yellow, for the lights, is made with white maflicot. The chiaro ofcuro, with the mafhcot and umber. The dark fhade, with umber alone. 2. The orange color Is made with black lead for the lights, which you fhade with the lake. 3. The lake is ufed very clear, for the lights, in dra- peries ; and thicker, for their fhades. 4. The purple is made with, blue, white, and lake, for the lights - r blue and lake only for the clear fhades, and indigo and blue for the darker ones. 5. The pale blue is ufed for the lights, and for the clear fhades a little thicker ; but, for the darker fhades, mix the indigo and blue together. 6. The gold like yellow is made with yellow maflicot for the lights ; and t Lie clear fhades with a mixture of black lead and mafficot ; the darker fhade, with lake-, yellow ochre, and very little black lead; and the darker of all, with Cologn earth and lake. 7. The green is of two forts. — The firfl is made with mafficot and blue, or blue and white ; and for the fhades you make the blue predominate in the mixture. — The other is- made with calcined green $ and French berries- 9 ,' SECRETS CONCERNING *56 juice, mixed with calcined green ; and you may form their Ihades by an addition of indigo. 8. For trees you mix green and umber together. 9. The grounds are made in the fame way ; where- ever there is any green, you take calcined green, with French berries’ juice. 10. For the distances, you mix green and blue toge- ther ; and mountains are always made with blue. 11. The Ikies are likewife made with blue, but you irji.ft add a little yellow to them, when it comes near the mountains ; and, to make the tranfition between that and the blue, mix a little lake and blue together to foften it. 12. Clouds are made with purple ; if they beobfcure, you mull mix lake and indigo together. 13. Stones are made with white and yellow mixed to- gether j and their Ihades with black. CXIV. Directions for painting frefco. Begin fird, by laying on the intended wall a coat of flfted river fand, mixed with old Hacked line pul- verifed and fifted alfo. This coat is not to be laid on the wad, but in proportion as you paint ; therefore, you are to prepare no more at a time than you are fure to paint over in one day, while frelh and moift.— The bo- dy of the wall on which you lay this coat muft previ- oully be pargetted with plaifter, or with a mortar made with fand and lime. And if the paintings are to be ex- pofed to the injuries of the weather, the malon’s work muft be made of bricks or free ftones very dry. 2. Before you begin to paint, you muft prepare your defigns in their full intended fize on paper, and chalk them one after another, as you go on, on the wall, in proportion as you work, and no longer than half an hour after the coat of prepared river land above men- tioned has been laid on, and well poliihed with the trowel. ARTS AND TRADES , 157 3. In thefe forts of paintings all the compounded and artificial-made colors, as well as moft of the minera ones, are rejefted. They ufe hardily any other but earths, which may preferve their hue, and defend it from being burnt by the lime. And, that the work I may for ever preferve its beauty, you mu'ft obferve to employ them quickly, while- the coat underneath is fill! moift ; and never, as fome do, touch them over after they are once dry, with colors diluted in yolks of eggs, glue, or .gum, beeaufe thefe colors always blacken, and never keep that vivacity and brilliancy thofe have which have been laid at fir ft when the ground was | moift. Befides, in the cafe of paintings expofed in the air, this fort of touching up is never good for any thing ; and, too often, l’cales off in a very fliort I time. CXV. Di e&ions for the choice, ufe, and compofition, of the colors employed for the above purpofe. 1 The colors made ufe of, for the above purpofe, are fuch as follow. 1. The white. This is made with a lime which has j been flacked for a great while, and white marble in fubtile powder, mixed in about equal quantities. Some- I times no more than a quarter part of marble duft is re- quired ; which depends entirely on the quality of the lime, and cannot be known but when you come to ufe •i j k ; for if there be too much marble, the white will ; I turn black. 2. Ochre, or brown red, is a natural earth. r i 3. Yellow ochre is alfo a natural earth, which !c i comes red if you burn it. II j 4. The cbfcure yellow, or yellow ochre, which is ft ! alfo a natural earth, and filmy, is to be got by the i* iftreams of iron-mines. It receives a fine color from cal- ls dilation. 5. Naples yellow, is a fort of filth which gathers round the mines of brimftone : and, though it be ufed in frefco-paintings, its color neverthelefs, is not f‘o go fid O SECRETS CONCERNING 158 as that which is made of earth, or, yellow ochre and white mixed together. 6. The purple red is a natural earth, the product of England, and it is ufed inflead of lake. 7. The terverte, from Ver 178 SECRETS CONCERNING per, it Should be of a perfed polifli allround, and at the bottom, in the infide. 2. It mud be perforated by the fide with three holes, to admit of three cocks, one towards the middle part, the other lower, and the third at two fingers’ breadth from the bottom. 3. Thought he azure matter which is at the bottom of the veiTel appear not to you to be fuch.let it red eight or ten days, and you will foon be convinced of the contrary. Therefore, at the end of that term, when you plainly perceive fomewhat of azure at the bottom of the water, decant it out as gently as poffible $ take out the azure, wafh it like the other with clean water, and put it with the other, or keep it apart, which you like, you will find it as good as the red. CXL. Observations proper to be made for dis- cerning the virtue, and good or bad qualities of the lapis lazuli, from which you intend to compofe ultramarine. id. Trial. Wet, fird, the lapis lazuli with your Spittle, or even with common water, and wrap it up m a piece of fine white cloth or Serge. It will thereby become of a fine ludre, and purple color, very agreeable to the fight. 2d. Trial. If you want to know whether or not it be fine, fet it on blading charcoals, and blow them conti- nually for a good while. Then take it off from the fire. If, being cold, it has not lod much of its color, it is fine : but if it has lod none of its color, none can be finer. For it has been often obferved, that the lapis which is of a fuperior degree of finenefs, acquires, indead oflofmg, more color, dill, when put to this trial. 3d. Trial. For the third experiment, put the lapis a-reddening on an iron plate over the fire ; then extin- guifh it in the bed donble-didilled white-wine vinegar. If, by this trial it acquire more color, itis too fine ; if it only keep its own without any alteration, it is good and fuch as you can wifli to have it. — The lapis, which on ARTS AND TRADES . 179 that trial, acquires more color, may he worth between thirty and forty [hillings an ounce. But that which keeps its own natural color after trials, is really fcarce. As to that which lofes the color, you can make but very middling and common ultramarine with it. 4 th. Trial. You have, when you buy it ready re- duced into powder, another trial to put it to, in order to know whether or not it be pure, and without any mixture. It is this. — -Putfomeof this powder into a goldfmith’s crucible ; let it on a fufficiently ftrong fire as to make it red hot, then take off the crucible. If it be enamel, you will find it melted, but if it be true pulverifed lapis, it will remain ftilla powder. If there be only a mixture of enamel with the pulverifed lapis, that enamel, in melting, will gather up all the lapis powder, and when cold you will find it in a little cake at the bottom of the crucible.— This deception is ve- ry common among color-makers, from whom you buy it. Remarks. The three different azures, which, by means of the cements above mentioned, you will get from the lapis, will amount all together to fifteen oun- ces for each pound of lapis : that is to lay, ten oun- ces of fuperfine ultramarine, which will fell for twelve or thirteen ducats an ounce ; three ounces of medium, which will fell for between three or four half-crowns j and two ounces of the common bafe fort, which will fell for one half-crown. This 1 aft is very little regarded and is called afliy ; but, however, it will pay you for the expence of the cement, therefore, you will eafily be able to judge of the clear profit you can make out of it. — If you employ that fort of lapis which lofes all its color with the tryal of the fire and vinegar, you will either get fo line ultramarine from it, nor fo much in quantity, as you can from the other. And if, as will be be mentioned hereafter you attempt to refine it, it will lofe a great deal of its weight,- — In a word, the befl lapis is that which is ftreaked with numberlefs i8o SECRETS CONCERNING veins of gold, and very Alining ; and this fort is that which flands belts to its color when put to the above- mentioned trials. CXLI. The method of calcining, and otherwife pre- paring, the lapis lazuli, in order to grind it after-? wards. i. Take that fort of lapis lazuli which is {freaked with gold veins, and which has undergone the above- mentioned trials. Break it in {'mail bits no larger than a -filbert. Wafh them in warm water, then fet them on the fire in a crucible till red hot. When thus red- dened, take them out one by one, and extinguifh them in double difbilled white-wine vinegar, which {hall have been previoully run through a hat three or four times, Xnftead of fuch vinegar, the urine of a found child might do, after having been run in the fame manner three or four times through a hat ; ' but the above vi- negar is preferable when it can be had. When thus e.x- tinguilhed take them all out again from the urine, or vi- negar, and calcine them anew, then extinguifh them again as before. Repeat this operation fix or feven times over, that they may more eafily fubinft to the peftle in the mortar, and not {lick to it. z. As for the lapis which lofes its color by the fire, you mull difpenfe with the calcining of it, for as it would lofe it more and more, you would at lafl lofe both your trouble and your money, 3, Therefore, put either that which is calcined, or that which is not, in a. bronze mortar, covered over, and pound it well. Sift it through the filk fieve, co- vered alfo with its lid, that the moft fubtile part of the powder fhould not evaporate, as it is the be ft. CXLIX. Direfiions for making the liquor fit to grind the lapis with, in order to make the ultramarine, 1. Take three half-pint tumblers full of rain water, after having run it through a hat three or four times. ART'S AND TRADES. 181 Put this water into a new pipkin, and dilute as much raw honey in it as a whole lllell of an egg can hold. This will render the water yellow; boil it till it ceafes to give any fcum, which you lliall take care to take and throw away as fait as it rifes. When it is quite clear and fine, take it off from the fire, bottle it for the fol- lowing ufe. 2. Have fine dragon’s blood, grind it on a porphyry fto-ne with the above-prepared honey water ; put this alfo, when well grinded, into another bottle.; Over it pour fo much honey water, till it acquires a purple color. Decant it, when fettled, from the ground, and keep it by itfelf. Such is the fort of water which is to be ufed to grind the lapis lazuli with. 3. An important obfervation. — Should the lapis lazu- li, from which you intend to draw your ultramarine, fliew fame purple color of a remarkable hue and beauty, you mud; encourage it by means of the above-mentioned honey-water-, which you muff manage in the following manner. As the degree of purple you are to aim at, ought not to be deep, but rather pale and drawing to- wards the flefh more than the red, if therefore, the co- lor which comes from the lapis, lliould be too deep, you muff diminifli that of the honey-water ; and if that of the ftone is too pale, then render that of the liquor deeper. By thefe means you may make thefe three forts of colors of what degree you like, by giving more or lei's of the liquor, and coloring this at your will, ac- cording as you fee either of thefe proceedings requisite for your purpofe# Note. Chufe the dragon’s blood in tears, fuch as the goldfmiths ufe, not that which is in powder. Some people work it with the above-mentioned honey-water* Others do it with the bdellium diluted in water. CXLIII. The method of grinding the lapis lazuli or por- phyry-, and the figns which attend it. 1. When the lapis is well pounded into powder, and that powder has been fifted, as before directed-, fet it 02a SECRETS CONCERNING >182 a porphyry-ftone, and grind it with the mullar, bath- ing it, as you grind it, with the honey-water, by little and little at a time. Keep your powder on the ftone, in as final! a compafs as you cam, not fullering it to fpread much over it, which would occafion a great lofs of it. To grind thus, one pound of pulverifed lapis, you mull divide it into three parcels, and grind one of each, and no more, at a time $ and it mult take two hours grinding at leaft, to make money of it. Take care to keep your ftone wet with the above-prepared honey-wa'- ter all about your pafte, that this fhould not ftick to the ftone while you grind it. This wetting muft take, in all, about one tumbler full of the liquor for the whole pound of lapis powder. When you have grinded •one part of that pound, take it out, and grind the fecond on the fame fpot on the ftone, then the next, and fo on, as long as you have any to grind ; and be very fure that, in grinding it, you ufe no other water than honey- water. 2. To know whether or not it be fufnciently grinded, take a little of it on the tip of your finger, and mafli it between your fore-teeth. If you do not feel it crack as the dry powder does, then it is fufficiently grinded. — * Take care not to grind it too much, left it fhould lofe its color, which happens fometimes j therefore grind it only pretty well. 3. To dry the lapis, after it is grinded, put it on a clean ftone, and fet it to dry in the fhade, not in the fun, for it would fpoil it. When it looks as if it were dry, touch it with the finger, and if it rubs into powder, as mould or dirt would do, you may leave it longer. But if it refill; the finger, and does not break, then it is time to take it off. It is a figti the powder is too fat of ho- ney, and requires to be purged, that it may come more eaiily from the cement when you Ilia 1 1 work it. 4. Then comes the wafhing of that ultramarine azure, which is performed as follows. In a great china bowl, new, without any crack or rivetting whatever, and of the moft perfebt polifh or glaze in the infide, put your above-mentioned dried lump of pafte. Over it pour the ARTS AND TRADES,. 183 foft lye above-defcrihed in Art. cxxxvii. and let it fur- pals the lump in the bowl by your fingers’: breadth. — Then walli it well between both youn hands, and dilute all entirely into that lye. When that is done, let it fettle, and when the azure is entirely precipitated at the: bottom, and the lye fwims quite clear over it, decant it out gently by inclination, and. fet .the azure a-drying in the fhade, without moving it; from the bowl. When you find it pretty dry, take it out of it carefully, fpread it on the porphyry hone, to finifh drying thoroughly. And when it is thoroughly dry, in that manner, give it then the cement. as follows.., GXLXV. The method of incorporating the grinded lapis lazuli with either of the ftrong or fort cements. 1. For one pound of the lapis lazuli, prepared as di- rected inn the preceding article, take one of the ftrong cements defcribed in Art. cxxxiv. Rub this over with your hands, as you take it out of the water, in which you preferve it : then cut it in fmall bits, and put it a-melting over warm afhes, in a glazed and neve pipkin. Take care that in melting, it fliould not fry. When this happens, put a li r tie of our above- defcribed lintfeed oil, (fee Art. cxxxvi.) and it will immediately ceafe to fry. . 2. When the cement is perfectly well difTolved, take that fame fpatula which before ferved you tomake it with, rub it over with a little of the lame oil, and fcir well the melted cement with it. Then, with the other hand, taking a pound of prepared lapis lazuli, let it run (lowly into your cement, with the fame gentlenefs, and as little at a time, as you would put oil on a failed, ’till the whole pound is put into the cement, which you rhufl never ceafe to ftir and mix, with the fpatula, as long as you pour in the lapis.- Continue flill to ftir after that till you are well convinced that the lapis and the ce- ment are both perfectly well mixed and amalgamated together, and n,ot a„.bit or grain of the powder can be 184 SECRETS 8 0 NC E R N I N G perceived out of the cement, and has well penetrated it. 3. When this is done, take immediately the pot, and pour the contents, quite boiling, into a veiTel full of cold water, and with the fpatula take out all that is about the fides of it, and clean it well. Then, when the laid cement (hall be cold enough to admit touching it with your hands, rub them all over with our faich pre- pared and purified lint feed oil, and take it out of the water. If, in pulling it, you fee it us well tinged and coibured, it is a good omen. Work it well then, be- tween your hands, and with your fingers, for near two hours, pulling it at the fame time to the length and breadth, to fee whether or not there are not fome bub- bles inclofing little parcels of powder not well divided and incorporated, and that you may fpread them in the cement in working. And take this notice, that the more the pafte is thus. -wrought, the better it will be af- terwards, as it will require lefs wafhing to get the 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 frellv cold water, where you lhall let it foak for ten or fifteen days, nay even longer, if you like, becaufe the longer it foaks, the finer and more perfect it becomes, and the more eafily too you afterwards get the azure out of it. But if it be not foaked at lead; twelve days, it will not do at all. CXLV, Directions for extracting the azure out of the cement. 2. Take the lump of cement, juft mentioned, out of the cold water in which you left it to foak. Rub it foftly over with your hands, and place it in a finely - glazed china bowl, previoufly wet with the aforefaid lintfeed oil. %. Pour over it lukewarm common water which lhall have been filtered through a hat before warming.. Ob- ierve that this water, when poured on the cement, be- ARTS AND. TRADES, i$ s rather cool than warm, as a degree lefs than lukewarm is preferable to lukewarm itfelf ; and let there be about two fingers’ breadth in the bowl above the cement. — Then let it foak there for about one quarter of an hour. 3. Have two flicks made of box, or other fine and hard wood, fufceptible of a fine polilli. Thefe fcicks mufl be made round by a turner, of a foot long or there- abouts, or longer if you like, a little thicker than one’s thumb, being larger at one of the ends, and flattened in form of an almond. 4. With thefe two flicks move and turn gently, at firft, your cement in lukewarm water. And if, in fo doing, it fliould flick to the bottom of the bowl, rub your hands with oil, and detach it foftly and carefully, turning and returning it gently with your hands in the water, till at lafl it begins to be tinged with azure.— The firfl jjgns by which you know that the .cement be- gins to render the ultramarine, are certain lines and fireaks which appear in the water,, net unlike the rays of the fun. And when this is the cafe,, be upon your guard, and take notice that the water foon afTumes a very high hue of that color, particularly at the. firfl dif- c-harge of the cement, ns it is always the bell azure which comes firfl. 5/ As foon therefore as you fee your water fufneientiy tinged, pour it out through a fieve into the vefiel with three cocks, deferibed before. in Art, cxxxix. fupporting the cement on the two flicks,. for fear it fliould. flick to the bottom of the bowl, when thus left dry on it. The reafon why you are advifed to run this water through a. fieve, is to prevent any little bit of cement which might have broken from the lump,, and be loofe in the water, from running along with it, .and that fo you might flop and rejoin it to the other. 6. When you have thus got this firfl wa.ter‘out of the cement, pour, feme more water, of the fame degree. of warmth, rather under lukewnrm than above, or even Inch as we faid before, and proceed as before with your flicks, moving, flirring, and turning the cement .in it=, . i8 6 SECRETS CONCE RN JNG and fo working it as to get new azure from it, which you decant, into another veflel ftparately from the firfh water. Obferve not to hurry or precipitate, particularly at firft, the foftening of the cement in the water, by work- ing it too haftily, or with too much labour on your fide. It is a work of patience, which mufb be done as gently as poffible, with eafe to yourfelf, and flownefs in the working, becaufe, if you force the azure too preci- pitately out of the cement, you will manifeftly fpoil all, and be a great fufferer in the end. 7. Repeat again the fame procefs and operation as above, to draw the third azure, and decant again this water into another veffel by itfelf. 8. There is (till a fourth azure which may be obtain- ed from the fame cement, after the. other three are got out, and this is called landy or afhy color or grey. This requires that the water be full hike warm, if not even a little more than fo. Then you work the cement harder loo with the (ticks ; and if it do not come out eafily, give it a little of the lye defcribed in Art. cxxxvii. which you manage as follows. Firft you mix one part of the folk lye with two parts of water, and fee what this will do. If the cement do not render the azure yet, give it the ftrong lye ; if neither will do, make the following preparation. — Boil vine-wood allies in common and clearly filtered water, for one quarter of an hour. Then let it. clarify, and (train it through a pecked bag. It muft be ftrong' enough to prick the tongue when you tafte it. With this lye work your cement to draw the laft azure, from it, after making it lukewarm. When it has been once ufed, it is of n$> more fervice. Therefore, pour all thefe different wa- ters, one over the other in the fame veffel, and feparate- ly from the three former forts, which contain the three firft azures, that you may have them all by themfelves in their ftridt purity, for all your profit and lofs de- pends entirely on the art of drawing thefe different azures, and on your own dull in putting that art iriteu execution,. i 1 ! A'R TSA ND TRAD E S« ^ 7 CXLVI. Obfervations on the colors of the azures at .their coming out of the cement,, and the figns which attend them. 1. The mod: manifeft fign of the fir ft azure coming out, is its apparent coarfenefs ; a chara&er which is- owing to the veins, of gold which appeared in the original (tone,, and which give the hrft ultramarine that fort of look. 2. The fecond azure will feem finer, but its color will not be fo high, nor fo fine. 3. The third will increafe again in appearance of finenefs, but diminish hill more in hue, which will be of a much paler blue than any of the two others.— Thefe obfervations are always on the fuppofition that the original (tone was a good one,, and had gone fairly through all the trials. Note. We have given above the price of the colors. See Art. cxl». CXLVII. The wafhing and purifying, of the azures after they are got out of the cement. When the different azures are all got out of the ce- ment let them fettle and fall down, each at the bottom of their veffels. When their waters appear quite clear and free from them on the top,, pour them out gently and carefully,, by inclination ; then fupply them with fome of the foft lye, (Art. cxxxviii.) and wafli thofe azures in it with your hands, and each of them dittinft- ly in feparate veffels by - themfelves. Then let them fettle to the bottom, and decant out. that lye, and repeat again and again the fame procefs, till you are hire they are all' well purged from the greafe of the cement in which they were. Rinfe them afterwards in the fan>e manner in three or four different pure and. clear waters^ filtered through a hat, and they will be perfectly, pu- rified .and clean. r§8 S E CRETE CO NCER NING CXLVIII, Another way of purifying the fame azures' with yolks of eggs. 1. Take half a dozen of yolks of eggs, from hens fed upon corn, and not buffered to run among the grafs, nor to eat any. Pierce the pellicula which covers thofe yolks with the point of a needle, and pour equally thofe yolks on the azure powder, as you would do oil on a fallad, 2 . Do the fame on all your different azures, put fe- parately in different difhes. Then incorporate well the azure and the yolks of eggs together with your hands. When done, walh it afterward with the fofteft lye, fa many times that it lhall at laft come out as clear as you- firft put it in ; then rinfe it three or four times in clear water, which has been filtered leveral times through a. hat. This method of walking the azures is an excellent: one. It may be deemed a true fecret to give them a fine luflre and brilliancy.. Never forget to let each of your waters he well fettled before you change them, otherwife you wall lofe a great deal of your azures. CXLIX. Another particular and fcarce fecret for pu- rifying azures.. Here again is another fecret, known by very few, iff any, to give the mod admirable luftre to azures. — Take a bullock’s gall, and pour it on your feparate azures,,, after they have been already waflied and purified' in wa- ters, lyes,' and yolks of eggs*. Then rub and handle Well thofe azures with your hands, each by themfelves, A and one after another diftindtly, for fear of mixing feme of the one with any of the others. Then walh them as above directed. Take notice that each and every one of thofe vari- ous purifications are to be performed fuccellively upon, each azure by itfelf, without excepting one, or being; performed antecedent to the other, contrary to the. or- dgr in, which they aye here preferibed, ... ARTS AND TRADES . 189 CL. How to run the azures, after having been thus cleaufed, waihed and purified. 1. The ultramarine azure, as. well as a] 1 the others* ought to be run* for fear there fhould have remained fome greafe, dirt, or bit of cement among them. There- fore, when they come to the lalt water you are to give them, after they have been purified by the above men- tioned proceedings, run them through a fine fieve, then through another more open, and through another again more fo ft'ill . Each time let the waters fettle, till you fee them quite clear, or take them out bv means of a fponge, as before directed in Art. cviu but do it with fuch care as not to have your azure get into the fponge with the water, which would be very detrimental to your interefl. 2. When you have well cleared all the waters away, let thofe azures, all dry in their own diflies- or bowls,, and in the fliade, not in the fun, and guard well againft dull and dirt in working them. 3. When the auzres are perfectly dry, gather them each feparately, and put them in fmall white bags made of animals fkins with the fmootheft fide inwards. When the little bag is tied, rub it all manner of ways, to re- fine the azure in it ; and the more you fhall have done fo, the finer color the azure will acquire when you open it, and it comes to the air again. 4. Hardly would you believe perhaps, that after fuch a deal of trouble as you have had, in conducing this procefs throughout, from the firft purchafe of the lapis flone to the point it is now brought, when you fee the fruit of your long and tedious labors arrived at lafl to an happy end, and ready to indemnify you for them by an advantageous fa!e $ hardly, I fay, could you be per- fuaded that fomething more can be done to your azures to raife them ftill in beauty, merit,, and price, and that this fonijething is no other than to put them new again into the ftrong cement, and make them go afrefh thro® the fame trough, the very fame operation, as btfore di- rected, from that period of tfie manipulation, ft eg bg SECRETS concerning 19 o ftep, till they are fit again for putting into the little bags mentioned in this very article, and preceding num- ber 3. — However, it is true, that if you do this, (leaving them for this time but three days only in the cement), and give them over again all the fu- eeffive walhes, purgings, and purify ings, as before, they will be infinitely more refined; and that the more you repeat this manipulation from the cement throughout down to the laft purging and walking, the more precious and fine the azure will be. — it will not be denied, and you muft certainly exped, that it will be each time attended with fome lofs. in the weight ; but, befides that it raifes in the fame proportion in its price, which for you is the fame, you muft know that the purchafer himfelf finds his own profit and advantage in providing this fuperior azure, fince one ounce only will multiply fo far in employing it, that it will go farther than three of the other.- — Therefore, be prudent and patient ; but above all, be careful to chufe a good {tone, and fkilft.il in compofing the cements and paftes. CLI. The method of making the green azure. 1. It is not difficult to make the green azure with the American ftone, if we are to believe Alexander Trolli- an, who fays, that it is enough to reduce that ftone into powder on the marble or porphyry, then waili it feveral times in clean water, and dry it afterwards. — But it muft certainly be far preferable to feparate the color from the conftituent matter Of the ftone, and all its earthy particles, which muft undoubtedly render it much finer and fitter for painting, as it is more purified of 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 allies bath, or balneo marls, till the liquor is perfedtly charged with the color of the ftone. De- cant it then gently into another veffel, and pouf lbrne ARTS AND TRADES. 19* more brandy or vinegar on its groudn, if you have rea- fon to think that there remains fome color (till in the (tone, which has not been carried by the firffc infufion. When you are fare there is no more left, throw away all the ground, as perfectly ufelefs, and then evaporate, on warm allies, the vinegar or brandy impregnated with ths color ; or rather diftil it, as by that means you will get your liquor pure again, and may nfe it another time for the fame purpofe, inflead of wafhing it a- way. 3. By this procefs, which feems molt rational, you will git the green color quite pure at the bottom of the veflel or matrafs. Walli and clean it with pure clear water, and, after drying, keep it for ufe. This is a very fine color in painting, and has this advantage;, that it never lofes its brightnefs. CLII. Another fort of green azure. 1. There is another fort of green azure, which is a natural production, to be found in copper mines, and is as it were a diffolution, or fubtilization of copper, which flies and flicks on the Hones it meets in its way. Thefe forts of vapors have generally fome marks or figns of a mixture of filver, as it may be inferred from the color or (lain of thofe Hones which partake of both thefe metals, for they are green by the copper, and mixed with azure by the filver. And, according as ei- ther of thefe two metals is more or lefs predominant in the mine, one of thefe two colors is likewife Hronger in the fame proportion. The method of collecting this fort of azure, or evaporation, is as follow r s. 2. Grind the Hone on which it is, and walli it fe- veral times over. . It needs not be put in the cement af- ter the method obferved for the ultramarine azure, be- caufe that metallic offlorefcence of the green azure, of which we are now fpeaking, is very eafily feparated from the ftony matter to which it is affixed. For which rea- foil it needs only be waffled to render it as fine a color SECRET S CONCERNING 192 as can poflibly be; and, after it has been well wafiied 5 dry it in the Ihade, and then keep it for ufe. CLIIX, A very fine method for marbling paper. The paper mu'ft firft be prepared, that it may more eatily retain the colors. This preparation is performed by wetting the paper with a fponge dipped in roch-alum water, then letting it dry.— “When the Iheets have been thus prepared, have a pan full of water, and, with a large and long-handled paiiiting-bruih, take of one color, and iliake it in the water ; tak of another and do the fame, and fo on till you have taken of all the colors you intend to have on your paper, and which you are fuppofed to have there all ready by you. Each of thefe colors fall to the bottom of the water; but take, with a fimilar brufii as the firft, a mixture of bullock’s gall, and of di fio hit ion of foap in water, then lliake on the water, and all over its furface, and you will foon fee all the colors rifing up again and fwim- ming on the top of the water each feparately as you firft put them-. Then lay the llieet of paper on it, give it a turn on one fide or the other, as you like, and take it up again ; wafli and let it to dry, then burn i ill it, and it is done. CHAP. VIE Secrets relative to the Art of Gitding. I. The method of guilding with fize, or with oil. gold leaves which are commonly ufed in gild- | v ing are of different lizes, as well as of various de- crees of thicknefs* as there are fome the thoufand of ARTS AND TRADES . 193 tvhich comes to no more than three pounds altogether,, and others which come to three pounds, ten {hillings, and four pounds, per thoufand. To gild on iron and other metals, the ftrongeft and the pur eft are preferable. That which is. not fo pure is commonly employed by carvers in wood, as. it comes cheaper to them. We are indebted to the difcovery which has been made, a few ages ; fmce, of the fecret of .painting in oil, for the means of . gilding in Inch a manner as to refill the injuries of the weather. — An, art the ancients were not acquainted with, a,nd they could not obtain from their method of applying gold,, fince they ufed nothing elfe but whites of eggs for gilding marble, and fitch other bodies as do not admit of being committed to thefire„. As for the wood, they made a compoftion which was ufed with fize. But neither (ize, nor whites of eggs can re- fill; the water. Therefore they could not, with pro- priety, gild any other works than fuch as were flickered from the intemperance of the weather, viz. their archer, their ceilings, which all gilt in that manner. The composition they ufed for gilding on wood was made of . a {limy earth, which held the place of the fized white, we ufe now-a-days, and with which gilders make that firft coat, called by arti-fts, affiette, or burnilli-gold fize. II. To gild with fize, or what is called in bur nifti-gold. 1. You muft firlf begin by preparing your fize, which is made as follows.— Take ..about a pound of odd bit ts of parchment, or leather, fuch as is prepared for gloves, or breeches. Put this. a-boiling hi. a pailful of water, 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 wood which is to be gilt, it muft be boiling, hot, otherwile it would not pe- netrate mlHciently into the wqqd. IF you find it too ftrong, you .may. weaken it, by adding; water to it. Then with, a bruflgniade of, boar’s brifties, y on, lay the fixe in fmoot'hening, if it be a plain work .; but, if & II 194 SECRETS CONCERNING carved one, you muff lay it in flumping with the bruili ; either of which ways is 'equally termed to fize. 3. Whc.i, the wood is 'Las prepared with fize only, you muff: make another preparation, called an .infuf:on of white, in the following manner. Take a certain quantity of fize boiling hot, as much as you think will be fufficient for your work. Dilute a difcretionable quantity of pulverifed whitening in it, and let' it in- fufe fome time. When it ftems well diffoived, flrain it through a cloth to make it finer ; then, with a brnfli, as above, give feven or eight different coats of it in flump- ing on your work, and two more coats in fmoothening, if it be on carved work, but if on a plain one, you muff give a dozen of coats at lead ; for the white is the nouriflimeiit of gold, and ferves to preferve it a great while. — You muff he very careful not to give coat upon coat, unlefs the lail be dry ; othervife the work might i fcale. You muff even have a great care that each coat Ihould be laid on as herfe&ly equal as poffible, both in the llrength of the fiz^, and thicknefs of the white, to avoid the fame inconvehiency. 4. When you have given the requifite number of coats, where in Humping, or in fmoothening, you muff let the work dry thoroughly before you polifli it. As foon therefore as it is perr'e&iy dry, you muff have a eoarle rough cloth, quite new, and as clofely weaved as poffible, with little deal flicks, cut fquare, angular, or pecked, according as the nature and carving of the work require ; and, thrufling one of thefe flicks into the cloth, you rub and fmoothen the white. Then taking a brufh made of boar’s briflles, which has been already ufed, becaufe it is fofter, dip it into fome clean water, and wet the work in proportion a* you go on in poli filing., with your little flicks wrapped up in cloth. This precaution completes the fmoothening of the work by levelling the fmall bumps and imperceptible undu- lations, you may have made either in giving the white, or in poliihing it. For the fmoother the work is made, the more eafy to be burnilhed the gold will be, after having been applied, The wetting and brufhing thus ARTS AND TRADES. *95 your work, in proportion as youpolifli it, with a brufli a little worn, has again that other ohjeft of clean fmg it of the mild you oc cation in fo doing ; therefore fpare not to purge your brufli of all the filth it gathers about the point of its hair, by waffling and fqueezing it again as foon as you fee them grow thick in the lead with that dirt. 5. When the white is once more dried, rub it with fhavegrafs, or ruffles, in order to level ftiil better all the grains and inequalities which may be on it. Do not how- ever rub it too much with the fhavegrafs, becaufe you may thereby fail from one error into another, and make your white what is called greaiy or fmeary, which would pre- vent it afterwards from uniting with the bur nil A gold fize, which is to precede the laying on of the gold. 6. Now, as it is difficult that after ten or a dozen of coals of white, the carving fliouid not be ckoakea up, they who are fond of finiffling their work highly, take a certain iron inftrument, made on purpofe, and curved by one end, (called by the French, a fer-a-retirer) ; with this raffiing-crook they go over all the turns, and open all the places which want it, to reftore them to their former lflarpnefs. Or elfe, you take what is called a fermoir, or a gouge, or a cizei, and give to the orna- ments the fame form which the carver obferved when he hrft cut them, turning agreeably the Tides of leaves ac- cording to nature ; then bretelling with another inftrii- ment, called the veining-crook, (in French fermoir-a- nezrond),all the ornaments, you thereby render the work much neater, and more delicate than the carver had fir ft made it. That you may cut the white more neat, ob- ferve only to wet it a little with a brufli. 7. When works are not of great confequence, you may eafily fave yourfelf all that trouble ; principally if the carving is pretty neatly finilAed, by giving two or three coats only of white very clear. But, as it is very true the white is the principal and only lupport of gold, this operation is never fo perfeifl, nor hands fo long ; and the carving feems a great deal more rough than when it has received ten or twelve coats of white, and been after- SECRETS CONCERNING 19 6 wards re-cut, carved, veined, and repaired over again, as I faid before. 8. After every thing has been performed about the white, which could be required to completely finilli that preparatory part, you mufl dilute fome yellow ochre, and grind it with fized water, weaker by half than that which you ufed for the whitening. And, having made it a little fluid and warm, you 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 color may fupply its want. 9. When the yellow is dry, you mu ft lay over it (in alj the railed places, but not in the bottom grounds) three different coats of another fort of competition, called in French a Alette, and here, burnifh-gold fize, made and prepared in the following manner Bolar- menian, about the bignefs of a nut, and grinded by itfelf'j bl'oodftone, or red chalk, the bulk of a horfe bean, and black lead pulverifed as big as a pea, grinded both together j and at lafl one drop or two of tallow, which you grind afterwards with all the other drugs and water, taking them little at a time, to grind and incorporate them the better.' — Put this compofition in a eiipj and pour over it fome of your afore-mentioned, fize, boiling hot, and {trained through a cloth. Stir and mix all well, while you pour that fize, that the whole may be well diluted. The fize you make ufe of in this cafe muff, to be right, be of the confiftence of the jelly you. eat, and no more, when cold.-— There are- thofe who mix again befides, with this ; compofi- tion, a little foap, or olive oil, with a little of cal- cined lamp-biacjk. Others add burnt bread, bifire, antimony, .tin-glafs, butter, fugarcandy, &c. every one according to his. own v 7 ay. All thefe forts of greafe ferve to facilitate the burnilhing of the gold, and help to give it more brightnefs. Be, however, this compofi- tion made how it will, obferve to keep it warm over hot allies in a ctianng-difh, whenever and while you ufe it. The brufh you lay it on with ought to be foft,# ARTS AND TRADES . i9 7 and the firft coat you lay pretty thin ; but, as for the two others, they mu ft be fo thick that the fluff fhould run with difficulty from the brufh. Each coat mu ft be well dried before giving the next. And, when the lafh is perfectly dry, take a ftiffer brufh with which you dry- rub the work all over, to fmoothen all the grains and little rifings of the gold fize, and thereby facilitate the burhifhing of the gold. 10. The gilding is now performed as follows. Have firft a pipkin very clean, in which you put fome very clean and filtered water, and a few wetting pencils, which ought to be made in the form of thofe ermine tails which hang in the ermine Ikins.— Get next a -culhion, which is to be made with a light and flat fqnare board covered with calf leather, fixed all round with nails, and fluffed underneath with cotton. Let this culhion be alfo furrounded 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, which i 3 always fluftuating about you, and Hill more fo if any body lhould happen to pafs and repafs in the place where you fit, from blowing the gold leaf which is laid upon it. 11. To apply the gold, you proceed thus. Hold your cufhion in your left hand along with the gilding pencils, which are to be of different flzes. On this culhion put what quantity of gold leaves you think proper. With the gliding knife fpread thefe leaves very fmooth, in doing of which you will aflift yourfelf very much if you breathe over them while you pafs the knife under. Then cut it in as many parts and flzes as you want, or, if there be occafion for it whole, take it with your tip, and lay it, — A tip (in French, palette), is an inftrument made with the point of a fquirrel’s 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 fquirrel’s tail. — -This tip therefore you pafs along your cheek, and with it take off the gold leaf, or what part of it you have divided, and thus lay it on the -Work* R z SECRETS CONCERNING 198 Previoufly, however, to this, you muft have pa (Ted on the .place one of your pencils immediately before the laying .of the gold, otherwife the gold would . be in- ceffantly flitting and cracking.— As foon as the gold leaf is laid on the work, take your water pencil quite : wet, and palling it above it on the work, let the water run from it under the leaf juft applied ; this will immedi- ately make it fpread and ketch. But if it fliould pafs over the gold leaf, it would immediately fpot and fpoil it 5 and as it is impoflible to lay gold on gold, efpecially when wet, you would not be able to repair it unlefs you take the gold leaf entirely, off, and put another in the- ftead. On the contrary, by the water flipping under the gold leaf juft laid, you will find that this fpreads infinitely more eafy, and almoft of itfelf ; it fticks fafter , on the gold fize, never fcratches, is more eafily dufted for buruiihing, or matting with fize j in fliort the work looks infinitely better in every refpect.-*— As it is impof- iible with all poflible care one can take, but there may happen fome little accident now and then, principally in carved works, you mufl, in fuch a cafe, cut fome final] bits of gold, which, with a pencil, you take and put on the defective places when you look your work over ; and this is called faulting the work, in French ramender. 12- When the work is perfe&ly dry, burnifh it where 1 von think proper, in order to- detach certain partsffrom.. the other, to make them fet off and ihew to better ad- vantage. To that effeft you ufe an inftrnment called a bu-rni flier, made either of a real Wolf’s tooth, or rather, as they now ufe it, an agate, made in the fame form.’ and finely polifhed, or elfe a pebble called -blood ftone, — Before burnifiiing, you muft, with the crooked point of y our burnilher, pufh down. all the 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 burnilh- cd. where you want it to be fo, you matt and repafs, with • a very 10ft pencil and burniih gold fize, what has not been burniihed? or ? you may again put fome vermilion^. ART'S A N-t) TRADES, 199 to raife-cthe gold,, and make it look brighter ; which is called, in term of art, re palling. 13., There is again another repairing you mull not forget, which is to lay., in all the hollow places of a carved work, a coat of a compolition of vermilion, as I am going to. prefcribe, and which will give an incom- parable lire to the gold, and make it look as gold- fmith’s work. This compolition is Inch.- Grind to- gether, on marble, fome vermilion, gamboge, and red brown, which you mix with a little Venetian turpentine, and oil of .turpentine. There are who make it other- wife, and ufe only fine lake, and others, dragon’s blood ; but the firft receipt is the bell.— If, after having bur- nilhed, matted, and repalled your work, you find again fome defective places, you may mend them with gold in Ihell, which, as you know, is diluted with a little gum arabic,- and applied with a penyil. This fort of faulting, which is no frnall addition to the beauty and richnefs of the work, the French call buckling with gold in Ihell. II. To gild without gold. Put in a crucible one ounce of ammoniac fait, and half- that quantity of common mercury. Cover and lute well the crucible for Tear the mercury Ihould exhale. Give this a frnall fire for the fpace of half an hour. Increafe the fire afterwards till the crucible 1 is. quite red hot. Then throw the -co-mpofition into a pan of cold water. As foon as this matter is cold, it Will be as- hard as a Hone. Break and grind it, and difi’olve it in gum water. Wherever you lay a coat of this, it will look like gilt. III. Another to the fame ptirpofe. To giM frames,; -ihd other common things,- pulverife and incorporate well together the yolk of an egg with two ounces of mercury, and one 1 of ammoniac fait. Put 200 SECRETS CONCERNING this into a matrafs, flop it well, and fet, it for four and twenty days, in hot liorfe dung. IV. A gold without gold. Grind fome purpurine with water 3 then put it to foak with chamber-lye in a pan ; ftir and Ikim it. When it has done throwing any fcum, decant the chamber- lye, and iupply it by gum water. Whatever you write or draw with this compofition will look as gold itfelf; and it admits even of being burniflied with the burnifiier. V. The preparations of the gum-water. In half a pint of common water put two ounces of gum arabic, bruifed in fmall bits. . When difiolved, it makes the right degree of gum-water to be ufed for the above purpole. VI. To write in gold or filver. Draw the juice of juniper leaves. In this juice throw fome gold or iilver filings, which you fet there to infufe for three whole days : then make the trial. VII. To gild on glafies, earthen, or china wares. Take a glals, or a china cup ; wet it, and lay your gold where and how you like, then let it dry. Dif- folve fome borax in water, and of this liquor lay a coat on your gold. Set 'X on the fire till your glafs powder in melting makes a varnilli on the gilded parts, which will then appear very beautiful. VIII. To write, or paint, in gold colour. Pulverife fome purpurine into iubtile powder, then water it over, gently, and by little at a time, with chambers lye, turning incefiantly, while yor pour, with a ftick. Let it fettle, and wafh it in common watt ; ARTS AND TRADES. 2Q.-1 fo many times till you fee the water comes out at iaft quite clear. Each time you change the water take par- ticular care to allow a fuincient time for the fettling. Then mix after the Iaft water is poured away, fame powder of faffron and gum-water with your ground, and either write or paint, which you like. This fecret is by no means an indifferent one ; and you will find it ve- ry agreeable if you try. IX. To write, or paint, in filver, efpecially with a pencil. Pound well, in a bell -metal mortar, fome tin-glafs ; then grind,, and dilute it, on. porphyry, with common water. Let it fettle, and throw off the water, which- will be black and dirty.. Reiterate this lptioii-fo many times till the water remains .clear. Then dilute it in gum-water, and either write or paint with it. It will appear very handfome, and no ways inferior to the fin- eft virgin filver. X. To whiten the filver copper medals. 1. Take filings from Cornwall pewter and make a bed of them at the bottom of a pipkin. Qn this, bed la y one of your medals, taking care however they Ihould not touch each other. Make another bed of filings over thefe medals, and one of medals again on thefe filings. Continue this alternate Gratification of medals and filings, till you have laid all the medals you want to. ■whiten. 2. When this is done, fill up vour pan with water, and put on it a powder comphfed of roch-alum and tartar from Montpellier, well grinded and mixed to< gether. Boil the whole till the whitening of the medals is complete. N. B. They muff have previoufly been cleanfed with foft fand, or ftrong lye, to purge them from any greafe. 202 SECRETS CONCERNING XI. A water to gild iron. In three pounds of river-water, boil roch-alum, one ounce, Roman vitriol as much, verdigrife half an ounce, gem fait three, and orpine one. Then add tartar, half an ounce, and the fame quantity of common fait. Boil it agaiji with this addition. Now heat your iron, and when warm, rub it over with this fluff .quite hot, then dry, it by the fire, and burriifh. XII. To whiten exteriorly copper flatues. Take filver-cryflals, ammoniac, gem, common and alkali, fa Its ; of each of all thefe two drachms. Make all into a pafle with common water. Lay your fingers over with it, and fet them on red-hot charcoals till they fmoak no more. XIII. To write in gold letters on pots, or boxes. DifTolve ifinglafs in “water. When reduced into a fize, or glue, dilute forne red tartar with it, after hav- ing made it into a very fubtile powder. With this mix- ture, 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 ufe. And, when this is dry, burnifh as ufual. XIV. To gild filver in water-gilding 'without the affifl- ance of mercury. 1. Take firft the ffnefl gold, forge it weakifh, then cut it in bits and neai it, on an iron plate, or in a cruci- ble. 2. Have next a glafs matrafs, put your gold in, and to every drachm of gold, put half a pound of ammoniac fait, and two ounces of good aquafortis. Cover the matrafs with a ilieet of paper, turned conically by one of its corners upon one of the long Tides, fo as to form ARTS AND TRADES . 203 a fort of funnel or grenadier’s cap figure, with the fmalleft orifice, to give a tree paffage to the fumes of the aquafortis. Set this matrafs bn a "r.y flo.v fire, that the gold may have time to h'^ol ■. gently and gra- dually, and fhakb often the manafs .to, heap the diilolu- tion. Be very careful not to make the fire to itrong ; but on the contrary, let it be very mild, for the gold would infallibly fublime and wade i tie If ail into va- pours. 3. When the gold is entirely difTolved, pour t-.r.s li- quor into a glafs, or china bowl ; wet home old coarfe linen rags on them, which you let to drain on fmall flicks on another bowl, doing the fame wish what drains from them till you have tiled all your liquor ; then dry them before a gentle fire. 4. When dry, lay them on a marl le done, and fet them on fire. And as foon as they are con mined, grind them into a fine powder, which you put afterwards in- to a crucible on a little fixe. When this powder is lighted like fparkles of fire, put it on the marble again, and dir it with an iron rod till you fee no more fire. Grind it then again as before, as much as you poffibly can, and it is fit for gilding any fort of filver work you pleafe. XV. The liquor, called the fauce, wdiich is to be ufed for coloring filver plates, gilt with the above def» cribed powder. 1. Grind well together, into a fubtile powder, ful- phur and pearl allies, of each one ounce, and two of common fait. 2. Then, when you want to color your gilt plates, have a quart of water, and half a pint of chamber lye, in which you mix a large fpobaiul of the above powder. Set this to boil in a red copper pot, very clean. When this fauce docs boil, yon mud tie your plate with a fil- ver wire, by widen you hold it, and tnen plunge it in; there leave it for about a minute, or two at mod j then take it out again by the fame wire without touching it 204 SECRETS CONCERNING with your hands, and plunge it in the fame manner in cold clean water. Should it then not look high colored to your fatisfa&ion, you have but to put it again in the fauce, as before, till you find it fufficiently colored. 3. The next ftep is to give the piece thus colored to the burnilher, with a Uriel charge not to ufe any vine- gar in his burnifli. The receipt is a very good and particular fecret. XVI. A water which gilds copper and bronze. A fe- cret very ufeful for watch and pin makers. Diifolve equal parts of green vitriol and ammoniac fait in good double diftilled vinegar ; then vaporate the vinegar, and put it in the retort to diftil. If in the product of the diftillation you fteep your metal after being polilhed and made hot, it will come out perfectly well gilt. XVII. Another. Take burnt copper and ammoniac fait, equal parts ; alumen plumeum, four ounces ; common fait decrepi- tated, as much. DifTolve the whole in double diftilled vinegar. Then vaporate. this vinegar. Diftil from* the reft an aqua-fortis in which, if you.extinguiih, five or fix times, brats, copper, iron or filver, made hot, thefe metals will afihme the color of gold. XVIII. A water to gild fteel or iron, after being well polifhed. ..... Take feven ounces of orpine ; terra-merita, one and a half i focotrine aloes, four and a half ; gamboge thr,ee and a half. Put all into powder^ and put it into a re-, tort, with fo much of pickle water as will cover thefe powders by two fingers. Stir well and mix all toge- ther ; let it infnfe . four and. twenty, hours ancfdiftil. With the liquor which, flya.il come from the diftillation.,. ARTS AND TRADES. zo$ and which you may keep by for ufe, rub the Heel, iron, or copper, and fet it to dry in the (hade. XIX. To filver copper figures* 1. Cleanfe well firfl the figures with a firong lye, made with either pearl or brill allies, or common fait or alum, no matter which. Wipe them well when done, and rub them with a compofition of tartar and ammoniac fait mixed (by means of aquafortis) with a little diffolution of filver. 2. Now with a piece of leather, wetted in your fpittle, take of thefe powders, and rub the copper figures till they are fufficienlty filvered* XX. To filver, or gild pewter. 1. Take one of the fineft and mod delicate gold* Jfmith’s wire-brufli j rub your pewter with it fo as to mark it with the ftrokes of the brufb. When done, lay a double gold or filver leaf on that place of the pewter - then put over it a piece of fkin or leather, and over that Ikin fome putty. With a burnifiier rub, for a good while, on that putty ; then with a piece of pewter on the naked gold without either Ikin or putty. 2 . Have a care that the pewter which you are thus a gilding fliould be very clean j and that your breath fhquld not go over it. Therefore, to do that operation, you mull put your handkerchief before your mouth, and manage it fo in trying it, that there fhould be a paffage preferved on each fide of your face which fliould drive your breath along your cheeks, round your head* and quite up behind your ears. XXL A compofition to lay on lead, tin, or any other metal, in order to hold fall the ready gilt leaves of pew'ter which are applied on it ; ufeful for gilding on high fteeples, domes, &c. i. Melt together, on a flow fire, black pitch, two pounds ; oil of turpentine, four ounces ; and a little S ZC>6 SECRETS CONCERNING roiin. When the whole is difTolved and mixed well into a kind of varnifh, lay a coat of it on your work. z. Now, as upon fceeples, the common method of gilding cannot, on account of the wind, be pradtifed ; have only the exadt meafures and ' dimenfions of the place intended to be gilt, then, at home, and at leifure, cut to them fome fine leaves of pewter, and gild theip as ufual. When done, you have no more to do but to ■carry up thefe pewter leaves, rolled, in a baiket ; and, having burnifhed the place on which they are to be ap- plied with the above compofition, lay the gilt pewter leaves on it, and they will ftand faft enough. XXII. To clean and whiten filver. i. Rafp four ounces of dry white foap in a dilh. Pour a pint of warm waiter on it. — In another difii put a penny -worth of wine lye dried in cakes, and the fame •quantity of the fame water.— In a third difh put alfo another penny-worth of pearl aihes, with another fimi- lar quantity of the fame water. z. Then, with a hair brufii fteeped firft in the wine lye, then in the pearl aih, and laftly in the foap liquors, rub your filver plate, and wafli it afterwards with warm water, and wipe it with a dry cloth kept on a horfe before the fire for that purpole. XXIIL The preparation of gold in lliell. Take ammoniac fait, and gold leaves, equal quanti- ties. Bruife this in a mortar, for two or three hours ; and towards the end add a difcretionable quantity of honey. XXIV. To bronze in gold color. Rub the figure firft with aquafortis, in order to cieanfe and ungreafe it well. Then grind, on porphyry, into a fubtile powder, and mix with lintfeed oil, equal ARTS AND TRADES . 207 quantities of terra merita and gold litharge. With this compofition paint the figure over. XXV. Another to the fame purpofe. Take gum elemy, twelve drachms, and melt it. ^dd one ounce cf crude mercury, and two of ammoniac fait. Put all in a glafs phial, and fet it in a pot full of allies ; lute well the phial, and melt the contents. When per- fectly difiolved, add a difcretionable quantity of orpine and bra fs filings 5 mix all well, and with a pencil paint ..what you will over with it. XXVI. How to matt burnifhed gold. Grind together, blood-ftone and vermilion with the white of an egg. Then, with a pencil, lay it in the bot- tom grounds. XXVII. How to do the fame to burnifh filver. Grind cerufe-white with plain water fir ft, then with a very weak ifinglafs water, and make the fame ufe of this as of the other. -.XXVIII. The method of applying gold, or filver, in fliell, on the wood. Black wood, or that which is dyed fo, is the fitted to admit of this operation. The method of applying it is this. 1. Take a little gum adragant, which you dilute in a good deal of water, to make it weak. With this weak gum water dilute your gold or filver ; and with a pen- cil lay it on fuch places of your work as receive and ihew the light, without touching on thofe which are the fhades. To exprefs tbefe, touch the parts with in- digo diluted in a very weak gum-arabic water. 2. When this is done, lay one coat of drying varniih made of oil of fpike and fandarack. If the varniih b<» 2os secrets concerning too thick, thin it with a little oil ; and, in mixing it,, j 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 j this fort of work always very weak; otherwife they j would tarnifh and fpoil all the gold or filver. XXIX. To gild fandy gold. Take any color, and grind it either with oil, or with gum. Lay a few coats of it on your work, according as you think thyere may be need of it. When dry, lay one coat of fize, and while it is ftiil frefh, fift fome brafs filings on it; let it dry fo, and varnifh it after- wards. XXX. The varnifh fit to be laid on gilding and fil- vering. Grind verdigreafe, on marble, with common water., in which you iliall have infufed faffron for eight hours,, XXXI, The method of bronzing. Take three penny-worth of fpal, one of litharge, a gill of lintfeed oil, and boil the whole to the conflu- ence of an unguent. Before you apply it, dilute the quantity you intend to make ufe of with turpentine oil, and lay a coat of vermilion on the work before bronzing. XXXII. A water to gild iron with. i. Put in a glafs bottle, with a pint of river water,, ©ne ounce of white copperas, andasmuchof whiteallum j two drachms of verdigreafe, and the fame quantity of common fait. Boil all together to the redu&ion of one half. Then flop the bottle well for fear the contents fhould lofe their ftrength. ARTS AND TR. tDES. 20 $ 2. To gild the iron with it, make it red hot in the fire, and plunge it in this liquor. XXXIII. To make the fine writing-gold. 1. Take gold in fhell, and fulphur, in the proportion of ten drachms of this, well grinded on porphyry and amalgamated, to every fequin-worth of the other. Put this mixture into a proportionable leather bag, in which you fhall work it continually for the fpace of two days. Then pour all into a crucible, and burn it on a flow fire. This done, wafli what remains with filtered lime water, and, by filtration alfo, get your water out again from the compofition. If, after this operation, you do not find it high enough yet in hue, wafli it again and again in the fame manner, till it looks fine. 2. To apply it, dilute fomebol armenian with ifinglafa, and write what you pleafe, and let it dry y then apply your gold, and when dry burnifli it. XXXIV. How to get the gold, or filver, out of gilt plates. 1. Mix together one ounce of aquafortis, and one of fpring water, with half an ounce of common, and one drachm of ammoniac falls. Put all on the fire, and boil it j then put into foak the plate from which you want to get the gold or filver out. A little while after, take your plate out and fcrape it over the li- quor. 2 . The gold will remain fufpended in this regal- water ; and to make a reparation of them, pour in it double the quantity of commo-n water ; or again, throw a halfpenny in it^ and Boil it, and all the gold will fix itfelf to it. XXXV. To gild paper on the edge. i. Beat the white of an egg in three times its qnan- tity of common water, and beat it till it is all come in— S % 2io SECRETS CONCERNING to 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. j let it dry, before burnifliing it. XXXVI. To gild on vellum. Mix fome faffron in powder with garlic juice. Put two or three coats of this vellum, and let it dry, a lit- tle, but not quite. Then breathing on the coat \ apply the gold leaf with cotton y and, when dry, burniili it. XXXVII. Another way. Lay fir ft a coat of lime and burnt ivory, grinded to- gether with a weak ifirrglafs water. Apply the gold on it j and when dry, burniili it. XXXVIII. Another way. Grind and mix together four ounces of bol armenian, one of aloes, and two of ftarch ; dilute it in water and lay a coat of it on the vellum, then the gold imme- diately. When all is dry, burniili it. XXXIX. A gilt without gold. Take the juice from faffron flowers, in the feafon, or dry faffron in powder, with an equal quantity of yel- low orpine, well purified from its earthly particles. Grind all well together, and put it a-digefting in hot horfe dung for the fpace of three weeks. At the ! end of that term you may ufe it to gild whatever yon like. ARTS AND TRADES . zn XL, To gild without gold. Open a hen’s egg by one end, and get all out from the -in fide. Re-fil it again with chalidonia’s juice and mer- cury ; then flop it well with mafticb, and put it un* der a hen which juft begins to fet. When the time of hatching is come, the compofition will be done, and ft for gilding. XLI. To gild on calf and fheep-fkin. Wet the leather with whites of eggs. When dry, rub it with your hand, and a little olive oil ; then put the gold leaf, and apply the hot iron on it. Whatever the hot iron fihall not have touched will go off by brulli- ing. XLII. Gold and filver in fihell. 1. Take faltpetre, gum arabic, and gold leaves, and wafih them all together in common water. The gold will fink to the bottom, whence pouring the water off you may then put it in the fhell. 2. The filver is worked in the fame manner, except the faltpetre, inftead of which you put white fait, XLXII. To gild marble. Grind the fineft bolarinenian you can findjwith lint- feed or nut oil. Of this you lay a coat on the marble,, as a kind of gold jfi^e. When this is neither loo frefih, nor too dry, apply the gold ; and, when thoroughly dry, burnifh it. XLIV. To apply gold on glazed wares, chriftal, glafs^ china, &c. Take a penny-worth of lintfeed oil, and as much of gold litharge ; a halfpenny worth of umber, and as much of cerufe, Grind ail together on marble ; and with 212 SECRETS CONCERNING a little hair pencil, dipped in the faid color, draw' whatever you will on the above-mentioned wares. As foon as dry, lay your gold on it with cotton, which you pafs along your cheek before taking the gold with it. And as foon as this is perfectly dry, burnifh it. XLV. Matt gold in oil. Take yellow ochre, a little umber, white and black lead, which grind all together with greafy oil, and uie it when .necefiary. XLVI. To dye any metal, or {tone, gold color, with- out gold. Grind together into a fubtile powder ammoniac fait* white vitriol, faltpetre, and verdigrife. Cover the me- tal, or Hone you want to dye, all over with this pow- der. Set it, thus covered, on the fire, and let it be there a full hour ; then, taking it out, plunge it in chamber lye. XL VII. To whiten copper. Take one ounce of zine, one drachm and a third part of it of fublimed mercury. Grind all into powder* then rub with it what you want to whiten. XLVIII. To whiten filver without the afiiflance of fire. Take Mons-martirum’s talo, which you calcine well in an oven till it can be pulverifed. Sift it very fine. Then dipping a piece of cloth or {tuff in it 5 rub the filver with it. XLXX. To whiten iron like filver. Mix ammoniac fall’s powder, and quick lime, in coTd water. Then make your iron red-hotfeveral times, and* V ART S AND T RAD E S. 2,13 each time, plunge it in that diflolution, It will turn as white as filver. CHAP. VIII. Secrets relative to the Art of Dying Woods,, Bones, isc . I. The compofition for red. 1. |OHOP Brafil wood very fine, and boil it in eom» mon water, till it has acquired an agreeable color ; then ftrain it without a cloth. 2. Give your wood firfi: a coat of yellow, made of faffron, diluted in water. Then, the wood being thus previoufty tinged with a pale yellow, and dried, give af- terwards feveral coats of the Brafil wood- water, till the hue pleafes you. 3. When the laft coat is dry, burnifil it with the bur- niflier, and lay another coat of drying varnifli with the palm of your hand ; and you will have a red ©ranged very agreeable. 4. If you want a deeper red, or rather a darker, boil the Brafil wood in a water impregnated with a difTolutio.n 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 directed. 214 SECRETS CONCERNING III. Another way. Pound orehanetta into powder ; mix it with oil of nut ; make it luke-warm, and rub your wood with it. The reft as above. IV. To dye wood in a purplilli color. Soak Dutch turnfol in water j add atinfture of Bra- zil wood made in lime water, and you will obtain a pur- ple with which you may dye your wood, and then bur-- aiih. and varniih as ufual. V. A blue purple. Take that fort of German turnfol which painters- nfe to paint with fize. Diftolve it in water, and ftrain it through a linen cloth. Give a coat of this dye to the wood ; and, if the hue feems to you to be too ftrong, give it another coat of a paler dye, which is done by addl- ing clear water to a part of the other. When dry, bur- niih it as ufual. VI. Another. Four ounces of Brazil, and half a pound of India woods, boiled together in two quarts of water, with one ounce of common alum. VII. A blue for wood. Slack lime in water, and decant it out of the ground. In three pints of this water diftolve four ounces of turn- fol, and boil it one hour. Then give feveral coats of it to your wood. VIII. A green. Grind Spanifli verdigrife into a fubtile powder with ftrong vinegar. Add, and mix well with this, two ounces of green vitriol. Boil all of it a quarter of an ARTS And trades . 215- hour in two quarts of water* and put your wood a-foak- ing in it fo long as you find the color to your liking. For the reft proceed as above. IX. A yellow. DifTolve turnfol in two quarts of water. Then grind feme indigo on marble with that water, and fet it in a veflel 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 burniiher. X. Another yellow. Boil in water fome grinded terra merita, and foak your wood in it afterwards. XI, Another finer yellow. Four ounces of French berries, boiled for about a quarter of an hour in a quart of water, with about the bulk of a filbert of roch-alum. Then foak the wood in it. XII. To dye wood in a fine polifiied white. Take the finefl Englifii white chalk, and grind it in fubtile powder on marble, then let it dry. Now take what quantity you pleafe of it, and fet it in a pipkin on the fire with a weak fized water, having great care not to let it turn brown. When it is tolerably hot, give firft a coat of fize to your wood, and let it dry ; then give one or two coats of the aforefaid white over it. Thefe being dry alfo, polifh with the rufhes, and burnifii with the burnifher. XIII. To dye 4n polifiied black. Grind lamp-black on marble with gum water. Put it next in a pipkin, and give a coat of this, with a brufh, to your wood ; then polifh it when dry. SECRETS CONCERNING si6 XIV. Another way. Soak kits of old rufiry iron, fnch as nails for exam- ple, in the belt black ink. A few days after rub your wood with it, and when you fiiall fee it well penetrated with this black, and dry, polifii it with the burnifher. XV. To imitate ebony. Infufe gall-nuts in vinegar, wherein you fhall have foaked rufty nails ; then rub your wood with this ; let it dry, polifh and burnifii. XVI. Another why. Chufe a good hard wood, and not veiny, fuch as pear, apple or hawthorn trees, and blacken them. When black, rub them with a bit of cloth ; then, with a reed brufii, made on purpofe, dipped in melted wax, mixed in a pot with common black, rub your wood till it fiiines like ebony. N. B. Before you perform this on your wood, it is proper to rub it fmooth with the rulhes, for then you fucceed better in the imitation of the ebony. XVII. Another way. The holly is again a very fit fort of wood to take the dye of ebony. The method of dying it is this. Form it firft into the fliape you intend to give it, then put it into a hatter’s copper to boil, where, you leave it till it has acquired a perfect degree of blacknefs, and is penetrated fufficiently deep with it, which you know by leaving a little bit in a corner of the copper to cut and make the trial. If the black has got in as deep as a copper halfpenny is thick, take it out and dry it in the lliade. Then take off the filth of the dye, and polifii it as you would ebony, with rufiies, charcoal duff, and oil of olive. arts and trades . XVIII. Another ebony black. 2T 7 1. Take India wood cut it in finall bits, and a little alum ; put them in water, and boil till the water looks purple. Give feveral coats of this color on the wood, till it looks purple likewife. 2. Next to this, boil verdigrife in vinegar to the di- minution of a third, and give new coats of this over the others on the wood till it looks black. XIX. Another way. Take mulberry-tree wood, work and fhape it as it is to flay. Then foak it for three days in alum water, expofed to the fun, or before the fire. Boil it after this in olive water, in which you may put the bulk of a nut of Roman vitriol, and the fame quantity of brim- Hone. When the wood looks of a fine black, take it out., and lay it again in alum-water. When it iliall have re- mained there a difcretionary time, take it out, let it dry, and polifii as ufual. XX. A fine black, eafily made. Take of good ink whatever quantity you like ; put it in a ftone pan, new, and well nealed, then fet it in the fun to exficcate it into a cake. When dry, take and fcrape it out from the-pan with a knife, and grind it in- to an impalpable powder on marble. This powder, di- luted with varnifh, will produce a fine black. XXI. To dye wood filver fafiiion. Pound ifinglafs, in a mortar, and reduce it into pow- der. Add water to it by degrees, with which you con- tinue to pound it, till it comes into a liquid, like co- lor for painting. Put it in a clean pipkin, with as big as a nutmeg of fize ? and fet it on the fire to warm. Bruih T 213 secrets concerning your wood with this liquor j and, when it is dry, bur- nifh it. XXII, To dye in gold, filver, or copper. Pound very fine, in a mortar, fome rock-cryflal with clear water. Set it to warm in a new pipkin with a little fize, and give a coat of it on your wood with a briifh. When dry, rub a piece of gold, filver, or cop- per, on the wood thus prepared, and it will a flume the color of fuch of thefe metals as you will have rubbed it with. After this is done, burnilh it as ufual. XXIII. To give a piece of nut, or pear tree, what un- dulations one likes. Slade fome quick-lime in chamber lye. Then with a hr u ih dipped in it form your undulations on the wood ac- cording to your fancy. And, when dry, rub it well with a rind of pork. XXIV. To imitate the root of nut-tree. Give feven or eight coats of fize to your wood, till it remains fhiny. Then, before your fize is quite dry, ftrike here and there a confufed quantity of fpots with bifire grinded with common water. When dry, varnifh it with the Chinefe varnifh. XXV. To give a fine color to the cherry-tree wood. Take one ounce of orchanetta ; cut it in two or three bits, and put it in to foak for forty-eight hours in three ounces of good oil of olive. Then with this oil anoint your cherry-tree wood after it is worked and fliaped as you intend it : it will give it a fine luflre. XXVI. To marble wood. i. Give it a coat of black diluted in varnifh. Repeat it one, two, three, or as many times as you think pro- per ) then polifli it as ufual. ARTS AND TRADES . 219 2. Dilute next, Tome white in a white varnifh made with white gum, or lliell-lack, and white fandarac. Lay this white on the black ground, tracing with it what ftrokes and oddities you like : when dry, give a light rub with rubles, then wipe it, and give a laft coat of fine tranfparent white varnilh, in order to preferve the brightnefs of the white. Let this dry at leifure, then polifli it. XXVII. To imitate white marble. Have the fined white marble you can find ; break and calcine it on the fire. Grind it as fine as you poflibiy 'can, on a white marble ftone, and dilute it with fize. Lay two coats of this on your wood, which, when dry, you polilh as ufual, and varnilh as before directed. XXVIII. To imitate black marble. Burn fome lamp-black in a {hovel, red hot, then grind it with brandy. For the bignefs of an egg of black, put the fize of a pea of lead in drops, as much of tallow, and the fame quantity of foap. Grind and mix well all this together ; then dilute it, with a very weak fize water. Give four coats of this ; and, when dry, polifh as ufual. XXIX, To marble, and jafper. The wood being previoully whitened with two coats of whitening, diluted in leather fize, then polilhed as directed chap. vi. art. 1. n. 2. put on with a pencil what other colours you like, then burnilh it with the burnilh- ing tooth, which, in doing it, you rub now and then on a piece of while foap. You muft only take notice, that if you have employ- ed lake, cinnabar orpine, and fome other colors, they will eafily receive the burnifhing ; but as for the verdi- grifeand azure powder, you will find more difficulty to luceeed in doing it. 220 SECRETS CONCERNING As for the jafper,you muff only give two or three coats of different colors fancifully drawn and intermixed^ chufing always a green ora yellow for the ground as the moft proper. And, when with a brufh of hog’s briftles, you fliail have laid and variegated all your colors, let the whole dry ; polifli it with rufhes, and give the laft coat of white varnilli, XXX, For the aventurine. Prepare a brown ground colour, with a mixture of vermilion, umber, and lamb-black, and give a firfl coat of this on your wood. According as you fhould want this ground darker or redder, you may add or dimi- nifh the quantity of fome of thefe colors. When thefe coats are dry, polifli them, then heat them, and give another of a fine and clear varnifh, ill which you have mixed the. aventurine powder lifted through a filk fieve. And after the proper time for drying, you may polifli as ufual. XXXI. A connter-fadtion of coral. 1. Reduce goat’s horns into a fubtile powder. Put it in a clear lye made of lime and pearl allies. Let it there reft for a fortnight. When reduced into a palp, add cinnabar in powder, or dragon’s blood in tears, pul- verifed very fine, in what quantity you may judge necef- fary to give the quantity or matter you have got a fine and perfect coral hue. 2. Next boil this compofition till it comes very thick ; then take it off from the fire and mould it in moulds fliaped in forms of coral. Or elfe caft it again i'll what other forts of moulds you like, to make figures of it, and other forts of work, which will produce a fine effeft. Obfervation. This fecret has been worth immenfe fums of money to him who found it out. The Turks, to whom thefe forts of works were carried, paid them magnificently. But this branch of trade was foon pu£ ARTS AND TRADES , 221 to an end by the cheats which were pra&ifed with the merchants of Tunis and Algiers, who uled to buy thofe curiofities. XXXII. To foften amber, otherwife karate. Melt fine white and pure wax in a glafs vefiel. When melted, put your amber in it, and leave it there till you find it foft to your fatisfa&ion .. Then take it out, and give it what form and fliape you like. If afterwards you put it in a dry place in the fhade, it will become as hard as you can willi to have it. XXXIII. To take the impreflion of any Teal. i. Take half a pound of Mercury ; the fame quan- ty of cryltaline vitriol ; as much verdigrife. Pulver- ife well thefe two lad ingredients, and put them along with the firffc in anew iron pan, with fmith’s forge water. Stir all well with a wooden fpatula, till the mercury is perfectly incorporated with the powders. Then wafii that pafte with cold water, and change it till it remains quite clear as when you put it in. Put the lump in the air r it will harden, and you may keep it for life. 2,.. When you want to take the imprelfion of a feal with it, take it and place it over the fire on an iron plate. When there appears on it fom« 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 ; fmooth one fide of it with the flat fide of a knife blade, and apply it on the feal, prefling it all round and in the middle to make it take the impreflion. When done, lift it up,- and fet it in the air, where it will come again as hard as metal, and will ferve you to feal the fame letter, after having opened it, with its own coat of arms or cypher, Sec. as the original feal itfelf, without any probability of difeovering it, fliouldv even, the real one be laid on it. Xi. 222 SECRETS CONCERNING XXXIV. Another way. Heat fome mercury in a crucible, and filver filings in another, in the proportion of two parts of mercury to one of filver.. As loon 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 peftle of the fame,, and add a little water in which you lhalL have diflolved fome verdigrife. Stir this, for three days, five or fix times, a day. At the end of the term decant out the verdigrife water, and replace it with- good vinegar, with which you pound it again in the fame mortar, as before,- a couple of hours, changing the vinegar as foon as it blackens.. Pound- it again,, two other hours, with chamber lye inftead of vinegar, changing it the fame, during that time,, as you did the vinegar. — Then take that matter, lay it on a wadi-lea- ther Ikin, which you bring up all round it, and tie it above with a firing. Prefs.the lump well in that Ikin, fo as to feparate and fqueeze out all the fuperfluous mer- cury which pafies through the leather. And, when none comes out any longer, open the ikin, take the lump in your hand, and knead it with your fingers, and fmooth one fide of it to take the imprelfion you like,, proceeding, for the reft, as above dire&ed. It hardens- in the air, and foftens with the heat of the hand, aflift- ed with the working of the fingers, as you would do a. piece of wax. XXXV. To get birds with white feathers. Make a mixture of fern per-vivum-roajusV juice, and ©live oil, and rub with it the eggs on which the hen is fetting. All the birds which Ilia 1 1 come from thofe eggs will be white feathered. XXXVI. To foften ivory,. In three ounces of fpirit of nitre, and fifteen of white- wine,. or even of mere fpring water,, mixed together*. ARTS AND TRADES . 223 put your ivory a foakiug. And, in three or four days, it will be fo foft as to obey under the fingers. XXXVII. To dye ivory, thus foftened. 1. Diftolve, in fpirit of wine, fuch colors as you want to dye your ivory with. And when the fpirit of wine lliall be fufficiently tinged with the color you have put in, plunge your ivory in it, 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 lheet of white paper, and cover it with decripitated common fait, and the drieft you can make it to be ; in which fi* tuation you fhall leave it only twenty-four hours. XXXVIII. Another way to foften ivory. Cut a large root of mandrake into fmall bits, and infufe firft, then boil it in water. Put your ivory in this boiling, liquor, and boil it too, till it is as foft a& wax. XXXIX. Another way. 1. Take one pound of black alicant kaly, and three quarters of a pound of quick lime, which you put into boiling water, and let it reft for three days. If, after that term, the liquor is reddilh, it is ftrong enough ; if not, you mult add again of the above ingredients, till it acquires that degree., 2. Then putting a foaking in this lye any bone, or ivory, for a fortnight, they will become as foft as wax. 3. To harden them afterwards, diifolve an equal- quantity of alum and fcuttle filh-bones powder, in wa- ter, which you boil to a pellicula ; foak your bones or ivory in this for about one hour only ; then take them outran d put them in a cellar for a few days. SECRETS CONCERNING 224 XL, To whiten ivory, which has been fpoilecf. Take roch-alum, which you diffolve in water, in a fufficient quantity', to render the water all milky with it. Boil this liquor into a bubble, and foak your ivory in it for about one hour, then rub it over with a little hair brufh. When done, wrap it in a wet piece of IN lien to dry it leifurely and gradually, otherwife it would certainly fplit. XLI. Another way,. Take a little black foap, and lay it on the piece of ivory. Prefent it to the fire, and when it has bubbled a little while, wipe it off. XLIL To whiten green ivory ; and whiten again that which has turned of a brown yellow. 1. Slack feme lime into water,- put your ivory in that water, after decanted from the ground, and boil it till it looks quite white. 2. To polifh it afterwards, fet it on the turner’s wheel, and after having worked it,, take rulhes and pumice-ftones fubtile powder with water, and rub it till it looks all over perfectly im.ooth. Next to that, heat it, by turning, it againft a piece of linen, or bleep’s? Ikin leather, and., when hot, rub it over with a little whitening diluted in oil of olive, continuing turning as before ; then with a little dry whitening alone, and finally with a piece of foft white rag. When all this is performed as directed, the ivory will look as white as fnow.., XLIIX. To whiten bones-.. Put a handful. of bran and quick-lime together,, in a new pipkin, with a fufficient quantity of water,, and Boil it. In this put the bones, and boil them alfo till pvrjedly freed from greafy particles^ ARTS AND TRADES. 225 XLIV. To petrify wood &c. Take equal quantities of gem-falt, roch-alum, white vinegar, calx, and pebbles powder. Mix all thefe in- gredients together, there will happen an ebullition. If, after it is over, you throw in this liquor any porous matter, and leave it there a foaking for three, four, or five days, they will pofitively turn into petrifications. XLV. To imitate tortoife-fhell with horn. Take one ounce of gold litharge, and half an ounce of quick-lime. Grind well all together, and mix it to the confiftence of pap, with a fufficient quantity of chamber lye. Put of this on the horn 5 and, three or four hours afterwards it will be perfe&ly marked. XLVI. A preparation for the tortoife-fhell. Make a mixture, as above, of quick-lime, orpine, pearl allies and aqua-fortis. Mix well all together^ and put your horn, or tortoife-fhell, a foaking in it. XL VII. To dye bones in green. Grind well a difcretionable quantity of verdigrife, which you put with vinegar in a copper veffel, and the bones in it. Cover this, and lute it fo well that no air can come at the contents. Put it in hot horfe dung, and leave it there for a fortnight, after which time take your bones out ; they will be colored of a fine green ? which will never rub off. XLYIII. Another way. 1. Put fome verdigrife, well grinded, in goat’s milk, and leave it till the milk becomes very green. Then put all together in a copper veffel along with the bones $ cover and lute it well } then place it in hot horfe dung 226 SECRETS CONCERNING for ten days, after which time you may take the bones out perfectly well colored. %, If you will have them more fo, boil them in oil of nut ; and the longer they boil in it, the more they will heighten in color. 3. To polilhthem, you mult ufe elder’s marrow ; and luftre them with oil of nut. XLXX. To dye bones, and mould them in all manner of lhapes 1. Boil together twelve pounds of quick-lime, and one of calcined roch-alum, in water, to the reduction of one third water you flia.ll have put in. Add, then two more pounds of quick lime, and boil it again till it can carry an egg, without its linking to the bottom. Now let it cool and reft, then filter it. 2. Take twelve pounds of that liquor j put in half a pound of rafped Brafil wood, and four ounces of fcarlet flocks; boil all about five minutes on a flow fire, then decant the cleared: part of it, and put it by. Put on the faeces of brafil and fcarlet about four pounds of the firft water boil it the fame length of time as the other, and decant likewife the cleared part of it on the other. Repeat this operation, till the new added water draws no more color from the faeces. 3. Now rafp any quantity of bones, and boil them, when rafped, a reafonable time in clear lime-water. Then take them out. Put them in a matrafs ; ; and, over them, pour fome of the tinged water, fo as to foak them only with it. Place the matrafs on a mild land bath, and evaporate the liquor. Add fome more liquor, and evaporate it agaiu the fame, continuing to add and eva- porate the tinged liquor, till the rafped bones are all turned into a foft pafte. 4. Take this pafte, and mould it as you like, in tin or other moulds, to make whatever thing or figure you want. Set it in the mould for a day or two, till it lias acquired the fhape you would have it ; then, to fiarden it, boil it in a water of alum and faltpetre firft, ARTS AND TRADES. 227 and afterwards in oil of nut. Nothing more furpri- fmg, and at the fame time more agreeable, than thefe figures which look inconteftibly to be made of bones, without conceiving how they can be made fuch, out of that matter, and in one folid piece. L. To dye bones in black. Take fix ounces of litharge, and the fame quantity of quick-lime. Boil all in common water, along with the bones. Keep always ftirring, till the water begins to boil. Then take it out, and never ceafe ftirring till the water is cold again j by that time the bones will be dyed black. LI, To foften bones. Take equal parts of Roman vitriol and common fait, Diftil the fpirits out of this by the alembic, or rather, by the retort. If in the water you get from the diftil- lations, you put the bones a-foaking, they will become as foft as wax. LII. To dye bones in green. Pound well together, in a quart of ftrong vinegar, three ounces of verdigrife, as much of brafs filings, and a handful of rue. When done, put all in a glafs veftel, along with the bones you want to dye, and flop it well. Carry this into a cold cellar, wherein leaving it for a fortnight, or even more, the bones fhall be dyed green. Till. A fait for hardening foft bones. Take equal quantities of ammoniac, common decre- pitated and gem falts, as well as of plumeum, faccari- num, roch and fhell alums. Pulverife, and mix all together ; then put it in a glafs veftel well flopped, which bury in hot horfe dung, that the matter fliould 2,20 SECRETS CONCERNING melt into water. Congeal it on warm embers. Thest make it return into a deliquium again, by means of the horfe dung, as before. When thus liquified for the fecond time, it is fit for ufe. Keep it, and when you want to harden and confolidate any thing, fmear it over with it. LXV. To piake figures, or vafes, with egg-fhells. 2. Putin a crucible any quantity of egg-fliells, and place it in a potter’s furnace, for two days, that they may there be perfectly calcined : then grind them dry into a fubtile powder. 2. Next, with gura-arabick-water and whites of eggs beaten together, make a liquor, with which you are to knead that powder, and make a pafte or dough of it. 3. With that dough, to which you give the confAence of potter’s clay, make and form whatever figure or vafe you like, and fet them in the fun to dry. LV. To dye bones and ivory of a fine red. 1. Boil fcarlet flocks in clear water, aflifled with a certain quantity of pearl allies, to draw the color the better ; then clarify it with a little roclvalum, and ftrain this tincture through a piece of linen. 2. To dye, afterwards, any bones or ivory in red, you mull rub them firfl with aquafortis, and then imme- diately with this tin&ure. LVI. To make a pafte in imitation of black marble. Difiolve two ounces of fpalt, on a gentle fire, in a glazed pipkin. When in perfect fufion, add a third, part of karabe, which you mult keep there ready melted for it, and Air all well together. When both lliall be well mixed and united, take the pipkin off from the fire, and throw the contents, boiling hot as they are, into a mould of fine polilli in the infide. Then, when cold and dry, take the piece off from the mould, and you ARTS AND TRADES . 229 will find that nothing can imitate fo well black marble as this deceptive composition? except black marble it- fie If. LVII. A receipt to dye marble, or alabafter, in blue or purple. 1. Pound together in a marble mortar, par Snips and purple lilies, with a fufficient quantity of white-wine vinegar. Proportion the quantity of par Snips and li- lies to each other? according to the hue you wilh to give the liquor. If you cannot get one of thefe two juices? make life of that you can get and to every one pound •of liquor mixed and prepared? put one ounce of alum. 2. In this dye, put now your pieces of marble? or alabafter? and hold them? fuppofing that they, are not too ■confiderable to go into the vefiel with the liquor. And if they be? you muft beat one part of it as much as you pollibly can? then dye it with the liquor quite boil- ing hot? and thus proceed from place to place, till you have died it all over. LVIII. To bronze wooden? plaifter? ivory? or other fi- gures? fo that the bronze may ftand water for ever, 1, Grind Englifh brown red as fine as poffible? with nut oil. With this? paint over ail the figures intend- to be bronzed? and let it dry-. 2, Have next fome powder of German gold ina fliell ; and? in another? fome of the varnifli? defended in the following article. Dip a pencil in the varnilh, and then in gold? and give as imooth and equal a coat of this to your figure as you can. 3, For faving expence? you may inftead of the Ger- man gold? take fome fine bronze? which is a good deal cheaper. W 2.30 SECRETS CONCERNING LlX. The varniili fit for bronzing. Pound into fubtile powder, one ounce of the finef!: fhell-lac. Put it in a glafs matrafs of three half-pints fize. Pour upon it half a pint of the befl French fpirit of wine. Stop it Well* and place it in the cool for four days, that the lac may have time to diffolve at leifure. During that time negledl not to fhake the matrafs, as if you were wa filing it, four or five times a-day, for fear the lac fiiould make a glutinous lump, and flick to the bottom of the matrafs. Should your lac, at the end of thofe four days, be yet undiffolved, fet it on a gentle fand-bath, to help finifhing it ; and when diffolv- ed to perfection, the varnifliis done. Note. When you pour the fpirit of wine on the lac in the matrafs, obferve to do it gently, and little at a time, in order it may penetrate the powder the better. Obferve alfo to flop pouring by intervals, at different times, and take the matrafs and fhake it as it were for rinfing, in order to mix all well, thus continuing to do till you have introduced all the fpirit of wine into the lac. LX. A Water to dye bones and wood* t. Put the flrongefl white-wine vinegar in an earthen pan, in which fet to infufe, for feven days, copper fi- lings, Roman vitriol, roch-alum, and verdigrife. 2. In this liquor, put a-boiling what you want to dye,. and it will take the color perfectly. 3. If you want a ted dye inftead of verdigrife, put fome red; if yellow* put yellow, and. fo forth, accord- ing to the various color you may require, with a dip cretionable quantity of roch-alum for either. LXI. To dye bones and ivory an emerald green* Put in aquafortis as much flos asnei as it can diffolve j and in that water put a-foaking for twelve hours only, ARTS AND TRADES . 23 * whatever you want to dye, and they will take the co lor to perfection in that fpace of time, LXII. To dye bones any color. Boil the bones*fjrft for a good while ; then in a lye of quick lime mixed with chamber lye, put either verdi- grife, or red or blue chalk, or any other ingredient fit to procure the color you want to give to the bones. Lay the bones in this liquor, and boil them, they will be per- fectly dried. LXXIL To whiten alabafter and white marble. Infufe, for twelve hours, fome fubtile pumice (tone’s powder in verjuice ; then, with a cloth or a fponge, wet your marble with the liquor, and it will became perfedtly white, LXIV. To blacken bones. Mix charcoal dull with wood-afhes and water 5 rub the bone with this waft, then with ink ; and, when dry, polifli it, LXV. Another way to dye woods and bones red. Infufe for twenty-four hours your wood in fed-wine vinegar. Then add to this vinegar a fufficient quanti- ty of Brafil wood and roch-alum, both in powder, and boil all together, till you fee the wood, or bones, have acquired the degree of color you wifli to have them. LXVI. The fame in black. After the twenty-four hours infufion as above, add to the vinegar a fufficient quantity of vitriol, orpine, pom- granates 5 rinds, and gall nuts, all in powder, and boil as before directed* ' 2 2 % SECRETS CONCERNING LXVI1. For the green. Supply for the above ingredients, two parts of roch- alum, and one of alumen plumeum, with which you boil the wood or bones to the redudVion of two thirds, or thereabouts ; then put them a leaking in a lye of foap and verdigrife, in a i'ufficient quantity till they are per- fectly green. LX VIII. To dye wood vermilion color. Smoothen and rub well the wood firfl ; then give it four or five coats of vermilion fubtilely pulveriled, and diluted with lime and curd cheefe water. — When dry, polifh it over again with ruflies and oil of fpike ; then for the laft, give it four or five coats of varnifh, made with karabe and oil of fpike, and let it dry. • LXIX. To foften horn, fo that you may call it in a mould as melted lead. Make a ftrong lye with equal quantities of pearl alli- es and quick lime. Rafp your horns, and put thefe rafp- l.;igs in that lye. They will foon turn into a pap. Then put in this pap whatever color you like, and caft it in whatever mould vOu chufe.— -To dry- and harden thefo •figures afterwards follow the directions prefcribed in • irt, xhr, at the bottom, and in liii* Secrets relative to the Art of Casting in Moulds. I. To call a figure in bronze. To caft a figure, or any other piece in bronze,- you muft, fir ft, make a pattern with a proper clay. That clay ought to be mixed with fand, to prevent its crack" ing, when it comes to dry. 2. When the pattern is completed and the fculptor is pleafed with his work, you mould it with plaifter while it is ftill damp, beeaufe in drying, the parts of the pat- tern flirink,. and lofe their fulnefs. To that effect you begin by the bottom part of the figure, which you cover with feveral pieces, and, by rows; as for example, let us fuppofe the firft row from the feet to the knees ; the feeond from the knees, to the beginning of the belly % the third from the beginning of the belly up to the pit of the fto.mach^.from thence to the fti'oulders, on which you lay the laft row, which is to contain the head.— — — Obferve, however, that thofe divifions of rows admit of no particular rule, and ought to be intirely deter- mined by, and adapted to the fize of fehe figure. For when the pieces are made too confiderable, the plaifter works too.much r and fatigues itfelf, which, is. .detriment W- ^ , SECRETS CONCERNING 234 tal to its taking a true and precife impreffion of all ther turns and fhapes of the figure. So that at any rate, it is always preferable to make the pieces of the mould fmal- ler than larger. 3. Y ou muft obferve, that if the figure you are mould- ing have got any draperies, or other forts of ornaments about it, which require a good deal of trouble and nicety,, you cannot help making a great many fmall parts and fubdivifions in your mould', in order to enable you to ftrip them off the figure afterwards with more facility. In which circumftance, when all thefe fmall parts are made, and garnifhed with little rings to aflift in pulling them off more eafily, you cover them all over with larger pieces, which containing feveral of the lit- tle ones, are called cafes, and in French chapes. 4. When the mould is thus made and completed, you let it reft till it is perfectly dry. Then, before ufing it, they who are curious, in their work, do not content themfelves with 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 per- feft. For if you imbibe the mould with oil only, the wax figure call in fuch a mould always comes out a little rough and like flour, becaufe the wax draws al- ways the fuperfice of the plaifter, and in reverfe, the plaifter draws alfo the fuperfice of the wax, which pro- duces a great defedf in the figure, and is a great obftacie to its coming out from the mould with that neatnefs it otherwile would. 5. The mould being therefore thus imbibed with wax, if von want it for a bronze figure, you affemble all the fmall parts of it ea.ch in their cafes, and with a brufh give them a coat of oil. Then, with another brufh, give them another coat alfo of wax, prepared as follows. Six pounds of wax, half a pound of hog*s lard* and one pound of Burgundy pitch. — This pre- paration ot the wax, however, muft be regulated accord- ing to the country and the feafon. For in the heat of 1 ARTS AND TRADES . 235 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 tractable. Of this wax, therefore^ whether prepared or natural, you lay another coat, a3 we faid, in the hollow of the mould, to the thicknefs of a fixpenny piece. Then, with wax made in flat cakes, of the thicknefs of a quarter of an inch, more or lefs, according to that you are willing to give your metal, you fill all the hollow parts of the mould in prefling hard this fort of wax In them with your fin* gers. When 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 ereft one or more iron bars, continued agreeable to the latitude and fituation of the figure, and bored, from fpace to fpace, with holes to pafs other iron rods of the fize and length neceflary to fupport the core (in French ame or noyau) of what you want to cafh 6 . Formerly they ufed to make their cores with pot- ter’s clay mixed with hair and horfe-dung -well beaten; together. With this compofi, they formed a figure like the pattern ; and, when they had well fupported it with iron bars, length and crofs-ways, according to its pofition and attitude, they feraped it, that is to fay, they dim-ini Hied, and took off from 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 hollow parts of their mould,- and covered it with them.— — —This method is even pra linger mend, or alter therm,.. AR TS AND TRADES . *37 11. The figure thus well prepared* you are to place what is called the pouring and the vent holes. The pouring holes are wax pipes of the bignefs 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 pipes likewife, but of a much lefifer fize. Thofe pipes are call in plaider moulds of what length you pleafe, then cut to that of four or five inches, or thereabouts. They are call: hollow, to the intent of rendering them lighter, other wife they might as well be call folid. Thofe which ferve for pouring, are placed in a draight perpendi- cular line, one 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 againft the figure, with wax, fo that the end which is free fiiould be upwards, and as much perpendicular to the figure as pofiible, you place another pipe of the fame fize quite perpendicular, which is to be fixed again!!: eve- ry one of the ends of the others. All tbefe pipes, both large and lmall, ferve for the pouring of the matter, and calling of the figure. You are to place three or four of them generally round the figure, which is deter- mined by its fize, bulk, and difpofition. 13. But at the fame time you are placing the pour- ing-holes, you mud not negledl placing alfo thofe which are to ferve for the vent. Thefe lad are to be placed in the fame line as and with the others, at the didance of four inches only from them, and fixed likewife by one end to the figure, and by the other to another long and perpendicular pipe, like thofe for pouring. Now, as it is necefiary that all the wax, when you come to melt it, lhould, as we fliall mention in its place, come! Out entirely from the mould, you mud not fail to place thofe forts of vent pipes on all the riling and dif- tant parts from the mean bulk of the figure, fuch as the arms, fingers, draperies, See. Sec. from which the wax mud be got out with facility, either by means of par- 2 3 S SEC RETS CONCERNING ticular vent-holes, fo formed as to defcend to the bot- tom of the figure, or by means of thofe large ones pla- ced perpendicularly along fide of it.— Obferve, always, to make the pouring holes which come to the face and hands the fmalleft of any, that they may not affed too. much the features and likenefs, if any be intended, of thofe parts ; and that you may the more eafily repair thofe places with the chifel, when they are fi- milled. 14. After thefe various pipes have been thus care- fully fixed all about the figure, you muil fo place them, that two of the main perpendicular ones iliould join to- gether 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 afterwards into all the parts, of the figure at once, and form it. Therefore, if there be four perpendicular afcending pipes, you make too fuch cups, to communicate the metal to thefe pipes, 15. As for the vent-holes, you let them free above the top of the figure, and higher than the pouring ones, be- caufe they want no cups.. 16. When the wax figure is thus completely repaired; and garniflied, 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 color for painting. With a brufli take this compofition, and cover all the figure, as well as the vent and pouring pipes. This operation you re- peat feveral times, obferving carefully to fill up all the cracks and crevices which may happen in drying. When the wax is thus perfeflly covered every where, you put with the fame brufli, another compofition thicker than the firft, and of a flronger fort. 17. This compofition is made of the fame materials as the other f but with this addition; that you mix ARTS AND TRADES . *39 fome free earth along with it, and horfe-dung, quite clear from any ftraw. After having given fix or feven coats of this, you give another coat again, much thicker ftill, of a fluff compofed of nothing but free earth and horfe-dung, and this being dry, you give half a dozen more of the fame, allowing time between each to dry* At laft, you put with your hand, and no more with the brufh, two other coats of this fame laft competi- tion, of free earth and horfe-dung, mixed in form of mortar, obferving always that one fliould be perfectly •dry, before laying on the other ; and that there fliould be no part of the figure, whether naked or draperies, but what is equally covered with every one of the diffe- rent coats we have mentioned. 1 8. Next to this, you muff have flat 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 Hands, rife up as high as the pipes, and joining clofe to the mould, unite at top by means of a circle of iron which runs through all the hooks, by which thefe bars are terminated. Then you furround again the figure with other iron bars, made in form of hoops, to prevent the others which go from top to bot- tom, 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 muff be no more than feven or eight inches diflance al- lowed. 19. When all thefe bars are well fixed together and enabled thereby to fupport and contain the mould, you take a compofl of free earth, horfe-dung and hair mixed together, in confluence of mortar, and with this you co- ver the mould and the bars all over, without attending any more to the fliape of the figure, fo that there appears no more but a lhapelefs lump of clay, which ought to be of about four or live inches thick, 20. When the mould is thus completed, you are to dig a fquare pit fufficiently deep for the top of the mould to be fomewhat lower than the fiiperflce of the ground whefe the pit is dug, and fufficiently wide 24-0 SECRETS CONCERNING alfo to allow a room of a foot and a half, free all round the mould, when del'cended into it. — At the bottom of that pit, you conftrud a furnace, on the top of which there is to be a ftrongiron grate fupporttd by the arches and wall of the furnace, which is to be made of flone or bricks, as well as the four fides of the pit from top to bottom. 21 . After the grate is placed on the furnace, you de- fcend the mould on it by means of engines. Then, un- der the pipes which are to ferve for pouring, as well as vent, you place pans to receive the wax which is to run off. This done, you light a middling lire to heat the figure, and all the place where it ftands, with fo moderate a heat, that the wax may melt without boil- ing, and come entirely out from the mould, without there remaining any part -of it ; which would not be the cafe if the heat be fo great as to make it boil, for then it would flick to the mould, and caufe defeds in the figure, when you come to run the metal.— — When, therefore, you judge that all the wax is out, which you may know by weighing that you employed, and weigh- ing it again after it is in the pans, you take thefe off, and flop the pipes, through which it came out, witii clay. Then fill all the empty parts of the pit round the fi- gure with bricks, which you throw in gently, but without order : and, when it is come up to the top, made a good brifk fire in the furnace. As the flame is interrupted by thefe bricks, it cannot alcend with violence, nor hurt the mould, and they only commu- nicate their heat in going through ail thole bricks, which become fo hot, that they and the mould are at a lafl both red-hot. 22. 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 bottom, you let the fire go out, and the mould cool, by taking ail the bricks off. When there is no more any heat at all, you throw, fome earth in the pit, to fill the place which had been occupied with the bricks j and, in proportion as you throw it ARTS AND TR ADES . 24* In you tread it with your feet, and prefs it againft the mould. 23. I11 order to melt this metal, you conftrucl, juft by the pit where the mould is, a furnace, the lower part of which ought to be higher by two or three inches than the top of the faid pit, in order to obtain a fulficient declivity from it to the pit for the running of the me- tal.. Its conftruftion muft be after the form of an oven, with good bricks and free earth, and fupported by good and ftrong iron hoops. There is a border railed all round, 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 melting of the metal, and from that opening comes an earthen funnel pra&ifed, which goes to a bafon of good free earth placed over the mould, and the middle of which correfponds and communicates to thofe cups we have mentioned before, [No. 14.] This bafon is called by the workmen efcheno. 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 long iron rod ter- minated by one end in the form of thefe cups', and flop them. 24. When the metal is melted, you unftop the open- ing of the furnace in which it is contained ; this runs into the efcheno, and as foon as it is arrived, the men take off the rod with which they flopped the cups, and the mould being inftantly filled all over, the figure is formed in one moment. 25. After the mould is thus filled with the metal, you let it flay in that fituation for three or four days, then, at leifure, you take off the earth which had been thrown all round it, which helps the mould to become entirely cold. As foon as you are fure there is no more heat, you break the mould, and the metal figure appears fur- rounded with rods of the fame metal., ftarting out from it, occafioned by the vent and pouring-holes, or pipes, through which the metal was introduced, and which re- . X SECRETS CONCERNING mained filled with it. Thefe you muff faw off, in order to unburden the figure of fo much, and get it out of the pit more eafily. Then you clean and fcower with water and grinding ftone in powder, and pieces of deal or other fort of foft wood, and you fearch in all the hollow pla- ces of the draperies and other parts. 2.6. When the figures are fmall, they are generally walhed with aquafortis ; and, when it has operated, you may walh them again with common water. When they are thus well clean fed, you repair, finifh, and fault thofe which require to be treated more highly than others ; for the large ones are feldom fearched fo mi- nutely. 2.7. After they have been as much finifhed as they are intended to be, you may give them, if you like, a co- lour, as fome do, with oil and blood-flone. Or, as fame others practife it, you may make them turn green by means of vinegar. But without all that trouble, the bronze will in time take a natural varnifh of itfelf, and become of a blackifh hue. II. How to gild fuch forts of figures. i. They may be gilt two different wavs ; either with gold in fhells, or with gold in leaves. The firfl method is the handfomefl, and at the fame time the mofl laffing, it being always ufed for fmall fized works. To apply ir, you make a mixture of one part of the belt gold, and feven of mercury, which founders call fiver in that fort of procefs. When thefe are incorporated together, you then heat the figure, and rub it with the compo- sition, which whitens it, and heating it again over the fire the mercury exhales, and the figure remains gilt. ' 2. As for the other method it is only for large fized works, and them on which one is not willing to make a great expence ; you fcrape the figure with fmall files, and other proper tools, to make it quick and clean, then you heat and lay on a gold leaf, repeating this four ARTS AND TRADES * *43 III. Of the choice and compofition of metals. Any metal whatever may be uied for the calling of figures, though the generaL compofition runs as fol- lows. 1. For the fine bronze figures, the alloy is half brafs, half copper. The Egyptians who are, laid to be the in- ventors of that art,, ufed to employ two thirds of brafs againfl one of copper. 2. Brafs is made with copper and calamine. One hun- - dred weight of calamine renders one hundred per cent. Ca- lamine is a Hone from which a yellow dye is drawn. It is to be found in France and at Liege. 3. Good copper ought to be beaten, not molten, when intended for ftatues. You mufl guard alfo againfl ufmg putty, when in alloy with lead. 4. Copper may be forged either hot or cold, But brafs breaks when cold, and fuffers the hammer only when hot. 5. There is a fort of metallic Hone called zinc, which comes from Egypt : it renders the copper of a much finer yellow than the calamine ; but, as it is both dearer and fcarcer, they are not fo ready to ufe it. 6. As for the compofition for making of bells, it is twenty pounds weight pewter for each hundred of cop- per. And the artillery pieces take but ten pounds only of pewter to oue hundred of the other. This lafl com- pofition is not good for the calling of figures^ as it is both too hard -and too brittle. X. CHAP. Secrets relative to the making of curious and ufeful forts of Ink. I. A good Ilnning Ink. I. "jT^ U T four quarts of warm water in a glazed pip- r kin. Add eight ounces of turpentine oil, and one pound of gal-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 hlafting lire, and, as foon as it boils, add feven ounces of green vitriol to it, keep ftirring it with a ftick till it is perfectly diffolved. Let this reft for two days with- out difturbing it. There will be a fkim on the top, which muft be thrown off. Decant next the cleared: part into another veffel, which you fet on a gentle fire to evaporate about two fingers of the liquor, then let it reft four or five days, and it will be fit for ufe. 2. Rain water, or that in which wallnuts have been, infufed, are both very good for making of ink. 3. With white wine, or old beer, you may likewife make very good fhining ink. 4. A carp’s gall is very proper to mix among it. II. To write on greafe, and make the ink run on it. 1. Cut a bullock’s gall open into a pan, and put a handful of fait and about a quarter of a pint of vinegar ARTS AND TRADES . 245 to it, which you ftir and mix well. Thus you may keep the gall, for twelve months without its corrupting. 2. When you are writing, and you find your paper or parchment greafy, put a drop of that gall among your ink in the ink-horn, and you will find no more difficulty to make your pen mark. III. An ink-ftone, with which ink-ftands may be made, and with which you nray write without ink. Take gum arabic, fourteen ounces j lamp-black, thir- teen ; and burnt willow-wood coals, three. Pound the gum into an impalpable powder, and diftolve it into a pint of common water. This done knead yoar above- mentioned powders with part of this gum water, fo as to make a pafte or dough of them, as it were, for bread. With this dough form ink-ftands of the fliape and form yon like beft, and in the ink-ftands, while the compofition is (bill foft, you may ftamp a few fmall holes. 2. This done, dry thefe ftands in an ardent furnace for four hours, or in the fiiade a fufficient time. When dry, hrulh them over with your afore-mentioned gum water ; till they appear as black and fiiiny as jet, and as hard as marble. 4. When you want to ufe them, put a few drops of water in one of the holes, and put a pen to foak in it at the fame time. If the water be juft put in, the ink will not be quite fo black, but if it had remained a little while, it will be as black as the blackeft of any inks. IV. To write with common clear water. Take gall-nut’s powder, and vitriol calcined in the fun to whitenefs,- of each four ounces,- and fandarack one. and a half. All being pulverifed and mixed, rub your paper with that powder j then, fteeping your pen in- any common water, and writing with it, it will appear Black , .like, any ink.. X. *. 246 SECRETS CONCERNING V. A good ink, both for drawing and writing, t. Bruife with a hammer one pound of gal-nuts, and put it in to infufe for a fortnight in the fun, in two quarts of clear water,. Birring it now and then. Strain this infufion through a fieve or a cloth into a glazed pipkin. 2. In another veflel put two ounces of gum-arabic, and half of the above infufion. In the other half which remains, diflblve two ounces and a half of German green vitriol, and let it infufe for four and twenty hours. Join afterwards, both infufions together ; and, a week after- wards, or thereabouts, the ink will be very good, and (it for ufe. VI. To make very good ink without gall-nuts 1' which will be equally good to wafh drawings and plans, and ftrike very neat lines with the pen. 1. In half a pound of honey put one yolk of an egg, and beat it a good while with a flat (tick. Then afperfe the matter over with three drachms of gum-arabick in fubtile powder. Let this (lay about three days, dur- ing 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 confidence of a dough, which you make in cakes, and dry in the air, to render it port- able. 3. When you want to ufe it, dilute it with water, or with a lye made either of vine wood allies, or walnut- ■ 1 2 3 tree, or oak, or even peach Hones. VII, An invifible ink. 1. Diflblve one ounce of ammoniac fait in a glafs- tumblcr of water, and write. When you wifh 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. ARTS AND TRADES . VIII. Another way. DilTolve fome allum, and write with the liquor. Steep the paper in water, and the writing will appear white, IX. To make good India ink. Burn fome lamp-black in a crucible till the fume, which arifes in doing it, has intirely fubfided : grind it next, on porphyry, or marble, with a pretty ftrong Water of gum tragacanth. Add an equa.1 quantity of indigo burnt, and grinded in the fame manner. Then mix them both together on the ftone, and grind them for two hours. Gather up the composition, in a flat fquare, of the height and thicknefs you are willing to give to your flicks. Cut thefe with a knife to your in- tended fize, and put them, if you chafe, into an iron mould : and, left the pafte lhould flick to them, rub the infide of the mould with lamp or ivory black, or with peach ftones dufl, which you burn in a crucible Stifled with a brick to flop it well. X. Red ink. DifToive half an ounce of gum-arabic in three ounces of rofe-water. Then, with this water, dilute cinabar, vermilion or minium. Ink of any color may be made in the fame manner by Substituting only a proper coloring ingredient to the aforementioned cinabar, &c,._ XL A green ink. Grind together, verdigrife, Saffron, and rue juice, then dilute ^this pafte in the above-mentioned gum rofe-wa- ter. %4% SECRETS CONCERNING XII. To make an Ink which appears, and difappears, al- ternately. Write with an infufion of gall-nuts filtered through brown paper, and the writing will not be vifible. When you want to make it appear, deep a little fponge, or bit of cotton, into an infufion of vitriol, and pafs it over the written place of the paper ; the writing will imme- diately appear. To rub it off, and make the paper look all white again, do the lame with fpirit of vitriol, and all the writing will be gone. To make it vifible again, rub the paper over with oil of tartar ; and thus conti- Hue for ever. XIII. The invifible method of conveying feerets* iff. Ink. Infufe for twenty-four hours, half an ounce of gold litharge in half a pint of diftilled white wine vinegar, and fliake the bottle often during the fir ft twelve hours of the infufion. When all is well fettled, decant the clear part into another phial, which you mult flop care- fully, and throw the* fasces away. If you have any fecret to communicate to a friend, write it with this liquor, and it will be no more viable, than if you wrote it with clear pump water. XIV. An ink,, to write over the other, id. Ink. Over the fecret,. written with the firft invifible ink, you write any indifferent matter with the following oompofition. Burn fome corks in. the fire ^ and, when they are fa thoroughly burnt as to blaze no more, put them into- a. lufon, and foak them with brandy ; then grind them in- to a pafie,. which when you want to. ufe, you dilute with; ARTS AND TRADES. 249 diftilled water, till it is fit to write with, like any other ink. XV. Another ink which effaces the fecond, and makes the firft appear. 3d. Ink. Dilute roie water and forel juice feparately. Put half a pint of each together in a bottle, with two oun- ces of quick-lime and one of auripigment. Stir this well, now and then, and let it infufe during twenty-four hours, as you did the firft. Decant the clear part, and throw the grounds away. When you want to find out what was written with the firft invifible ink, and which lies concealed under the [ fecond black one, fteep a fpunge into this prefent liquor, and palling quickly over every line ; what was written in black varniflies at one ftroke, and what was invifible ; appears in its ftead as black, and as much ineffaceable as if written with common ink. XVI. An ink which will go off in fix days. Write with willow-wood cinders, pulverifed and di- luted with common water. XVII. Another which you may rub off when you pleafe. Dilute gun-powder in common water, and write with it on a piece of parchment ? then, when you want to ef- face it, take your handkerchief, and rub it off. XVIII. Powder ink. Take equal parts of black rofin, burnt peach, or ap- pricots* ftones, vitriol and gall-nuts, and two of gum- arabic, Put the whole in powder, or in cake, as you like beft, 250 SECRETS CONCERNING XIX. An exceeding good writing ink. 1. Boil half a pound of India-wood’s fhavings in two quarts of good vinegar, to the redu&ion of one half. Take off the fhavings, and fubfliffcute four ounces of gall-nuts bruifed, and put all into a ftrong bottle, which you expofe in the fun for three or four days, fhaking it during that time three or Four times a clay. Then add a difTolution of two ounces and a half of gum-arabic in half a pint of either water or vinegar. Let the whole (land again in the fun for a week, fhaking it feveral times every day, during that term \ (train the liquor afterwards, and keep it for ufe, 2. If you fhould want to render this ink fhiny, you mud diffolveboth the vitriol and gum arabic in an infu- fion of India-wood, made as before direded, with the addition of one handful of pomegranate rinds in the bot- tle wherein the gall-nut is. 3. If inftead of fetting this compofition in the fu% you fhould boil it j it will take but a quarter of an hour a-doing. But it is nevef fo good, and befides always turns muddy. XX, A gold-color ink, without gold. Put half a drachm of fafFron, one of auripigment, and one (lie-goat’s, or five or fix jack galls, in a glafs bottle ; and fet it, for a fortnight, in hot horfe dung. At the end of that term, add a gill of gum-water, and place it again for the fame length of time in horfe dung. Then it is fit for ufe. XXI. Another way. Pulverife into an impalpable powder one ounce of orpine, and as much cryffal. 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 t© paint In gold colour. ARTS AND TRADES . 2JJ XXII. To write in filver without filver. Mix fo well one ounce of the fined pewter and two of quick-filver together, that both become quite fluid. Then grind it on porphyry with gum-water, and write with it. All the writing will look then as if done with filver. XXIII, A good Alining ink. Infufe for a day in a quart of good table beer, half a pound of the blacked and mod fliiny gall-nuts you can find. Add three ounces of gum-arabic and half an ounce of brown fugar candy, with four ounces of green copperas. Then boil the whole in a glazed pipkin for about one hour, drain it through a cloth and put it in the cellar to keep it for ufe. XXIV. A blue ink. Dilute half a pound of indigo with fome flake white and fugar in a fufficient quantity of gum water. The fame may be done with ultramarine, and gum Water. XXV. A yellow ink, Dilute in gum water fome faffron, or French berries or gamboge j and you will have a yellow ink. The fame may be done with any other coloring ingredient, to obtain an ink of the color one likes to have. XXVI. A green ink, which may keep two years. Put a pint of water on the fire in a varniflted pipkin ; and, w'hen it is ready to boil, throw in two ounces of verdigrife pounded, and boil it gently on a flow fire for the fpace of half an hour, dirring it often during that time with a wooden fpatula. Then add one ounce of white tartar well pulverifed, and boil it one quarter of SECRETS CONCERNING * 5 * an hour. Strain two or three times through a cloth, then fet it before the fire to evaporate part of it, in or- der to make it more fiiiny. But obferve that the more it boils, the more it lofes of its green color, and ap- proaches to the blue. XXVII. A filming ink. Put in a clean brafs caldron fix quarts of white wine, or beer, or rain water, with one pound of gall-nuts, and two ounces of roch-alum in powder, which you boil all together, to the reduction of one half. Take this liquor off from the fire and ftrain it through a cloth into a glazed pipkin, and fet it on the fire again for two hours longer. Then, for the three or four follow- ing-days, obferve to ftir it well only with a little flick, without boiling it at all ; it will be fit for life. When- ever you ufe it, it will be a very pale, but in twenty- four hours after, it will be as black as jet. XXVIII. A way of writing which will not be vifible, unlefs you hold the paper to the fun, or to the light of a candle. 'jTake flake white, or any other whitening, and dilute it in a water impregnated with gum-adragant. If you write with this liquor, the writing will not be per- ceivable, unlefs you apply the paper to the fun, or the light of a candle. The reafon why it is fo, is that the rays' of light will not find the fame facility to pafs through the letters formed with this liquor, as through the other parts of the paper. XXIX. A fecret to revive old writings which are al- inofl defaced. Boil gall-nuts into wine ; then, {beeping a fponge into that liquor, and palling it on the lines of the old writ- ing, all the letters which were alrnoil undecypherable will appear as fireflies newly done. ARTS AND TRADES. 253 XXX. To write in gold or filver letters. Take gold or filver in fihells, and dilute it with fomfi gum-arabic water. Then dip either a pen or a pencil in it, and write. XXXI. An Iris on white paper. Boil in a new iron pot any quantity of fublimate with common water, and a handful of fmail nails. When the mercury begins to revivify, which happens after two or three hours boiling, throw the whole in a pan of cold water half filled, and place it, uncovered for one night, in a bog-houfe. Then the colors will fwim on the top. Obferve that the pan mull: be perfo- ; rated at the loweft part on one fide, and flopped with a cork, or dny other common thing ; and that a fheet of white paper mull have been placed at the bottom of it, previous to the half filling it with the cold water in which you are direded to throw the boiling compofition. After this has been left in the bog-houfe the fpace of one night, and the colors do fwim on the top,, unftop the hole, and let the pan empty itfelf. Then the co- lors will fettle, and fix themfelves on the fheet of paper ; and when this begins to dry, take it quite out of the pan, to finifh drying it in the fliade. XXXII. A Ihining ink. 1. In a quart of rain water fettled, filtered and puri- fied, infufe, for four or five hours, on a flow fire, one pound of gall-nuts, chufing the fmalleft and blackeft. Let them be previoufiy bruifed in a mortar, with fome pomegranate’s rinds, and rafpings of 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 leafl, flirring it with a flick of fig-tree wood : then let it refl twelve hours, and fift it. y 254 SECRETS CONCERNING > 2 . On the feme ground, you may add the fame quan- tity of water, and let it inf life 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- arabic, and nine of green vitriol. Put them after- wards in three quarts, at lead:, of river, fpring or rain water. Stir the compof tion three or four times a day. And after feven days infufon, drain all through a cloth, your ink is made. 2. This ground as well as that above, will admit of -frefh water being put to it, with an addition of vitriol alfo. XXXIV. How to prepare printers’ ink. 3. Take one pound of common turpentine, made with the fandarac of the ancients, which is nothing elfe but juniper and lintfeed oil. Add to it one ounce of rofin’s black, which is the fmoke, of it, and a fufficient quan- tity of oil of nuts. 2 . Set this ecmpofition on the fire, and boil it to a ■good confidence. Such is the whole fecret. Obferve however that, in the fiimmer, it mud: boil a little more, and a little lefs in the winter. For, in the dimmer the ink mud: be thicker, .and thinner in the. winter ; becaufe the heat makes it more duid. In which cafe it is there- fore proper to boil it a little more, or to dimmidi the quantity of oil, allowed in the proportion to that of the turpentine. XXXV. The preparation of the ink which ferves to write infcriptions, epitaphs, &c. on .dones, marbles, &c. This ink is made with nothing elfe but a mixture .of lintfeed oil’s black, and black pitch diflolved over a final 1 fire,. They call this alfo flucco. ARTS AltiD TRADES . 255 XXXVI. The various ways of making an ink for wri- ting. ift Method. Put three ounces of gall-nuts, bruifed on a ftone, in thirty ounces of warm rain-water. Let this be expofed in the fun for two days, after which time add two oun- ces of the fined: green vitriol reduced into a fubtile pow- der, and ftir the liquor with a fig-tree’s flick. 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 again for one day, after which boil it one bubble, and flrain it direftly through a cloth. If too thick, add forne water to it 5 if too thin,, gum-arabic. XXXVII. Another way. 2d Method. r. Take one pound of gall-nuts, and half a pound of gum-arabic, and as much of ligu fir urn’s berries. In- fufe this, for a week in three quarts of common water ; then, -by boiling, , evaporife. one quart of it or therea- bouts. Then take it off from the fire, juft boiling, hot as it is, and throw in one pound of vitriol j 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 pomegranates’ rinds, either whole, or bruifed, but by no means in powder. Should it grow too thick, a little male chamber lye, vi- negar, or role-water,. will thin it and give it a proper fluidity. XXXVIII. Another way. 3d Method* Infufe pomegranate rinds in well water y boil it to the diminution of one third. Then to every pound of this infufion add two ounces of green vitriol, and half an ounce of gum-arabic in powder. Incorporate all on the. fire, then you may ftraia it*. and keep it for mfe.. *56 SECRETS CONCERNING XXXIX. Another way. 4th Method. 1. Some people have a very cheap way of making ink, with the liquor with which the curriers waih their leather to blacken it. To that liquor they only add a little vitriol and gum-arabic, and boil the whole one minute. 2,. The currier’s dye for leather is made with com- mon or rain water, in which they boil thofe little cups which carry the acorn on the oak tree. XL, Another way. 5th Method. 1. Bruife on a Hone, fome gall-nuts, and road: them in an iron pan with a little olive oil. Put one pound of fuch gall-nuts, thus prepared, in a glazed pipkin. Pour over it white wine, fo as to cover the gall-nuts over by four finger’s breadth ; then add half a pound of gum arabic, and eight ounces of vitriol, both in powder. Set the whole in the fun for fome days, jtirring often the compofition with a flick, after which, boil it for a few minutes on a flow fire, then flrain and keep it. 2. On the fasces you may put again the fame quantity as above of white-wine, boil and flrain it : and repeat ■it as long as the y/ine gets any tin&ure from til© grounds. XLI. Another way. 6th Method. There is again another very good method of making ink, which is this. In twenty ounces of ivhite-wine Infufe three of bruifed gall-nuts ; and, in thirteen other ounces of fimilar white- wine, difiolve half a one of gum-arabic. Every day for a whole week, never fail to give feveral flirrings to the infufion of gall-nuts, then, flrain it, and add the difiolution of gum, and mix with all two ounces of Roman vitriol. Nowand then give a fliake or two to the bottle, and guard from le.tting i\ ARTS AND TRADES , 257 approach either the fire or the fun. This compofition will prove a very good ink, XLI T . Another way. 7th Method. Take three ounces of gall-nuts new elm, or wild -a fix hark, and pomegranates* dry rinds, equal quantities. Xnfufe all in thirty ounces of white wine expofed for fix days- in the fun, and ftir it feven times a day. Then add two ounces of gurn-arabic, and one of Ro- man vitriol, which infufe four days before {training, and the ink is done. XLXIX. Another way* 8th Method. Take three ounces of gall nuts, a handful of afh-t-ree bark, two pounds and a half (or three pints) of white- wine, and mix all over a flow fire. .When it begins to boil, take it off, and ft rain 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 hall an hour, then let it reft for four days, taking great care that your liquor be well co- vered : then {train- it again, and keep it for ufe. XLXV. Another way. yth Method. Put in four pounds, or two quarts, of white-wine, -a glafs of the belt vinegar, and two ounces of bruited gall-nuts. Let this infufe thus for four days, then boil away and evaporife one fourth part of it. Strain it, and add two ounces of gum-arabic in powder ; mix well and boil it for tile fpace of five minutes. Take it off from the fire, and add again three ounces of Roman vitriol, filming it well till all is quite cold. Put it then into a glafs bottle well hopped, and expofe.it for three days in the fun. ' Then hrain the ink, when it will be lit for ufe, Y % 258 SECRETS CONCERNING XLV. An ink which may be made inftantlyv Take gum-arabic, and vitriol, of each one ounce j bruifed gall-nuts one and a half. 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 ■purpofe. Put in about eight ounces of the belt white-wine, half an ounce of gall-nuts, as much gum-arabic, and eight drachms of Roman vitriol. Warm it a little on the fire, and the ink will inftantly be done. XL VII. A portable ink, without 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 honeyv Add three drachms of gum-arabic in fubtile powder. Stir well the whole together during three days, and feveral times a day, with a fig-tree flick flattened at one of the ends. Then, to that firft compofition add again as much of that fort of lamp-black which is ufed-i in printer’s ink (fee art xxxiv. in this chap.) as may be required to thicken the whole into a Lump, which you let dry, and keep in that ftate. 2. When you want to ufe it, take a bit of it and di- lute it in any common water, or lye, and it will write like any other ink. XL VIII. Another partible ink,, in powder. This is made with equal quantities of gall-nuts and vitriol 5 a little gum-arabic and fli.il iefs of fandarac of the ancients,. You pound, or grind each drug well, and mix the powders together, which are to be very fine. Lav -feme of this compound powder on your paper, and fp read it well w ith your fingers.' Then dipping your 259 ARTS AND TRADES . pen into clear water you may write on this prepared paper, and it will appear as black a$ any other ink. XLIX. Another portable powder to make ink in- ffcmtly. * Take and reduce into fubtile powder ten ounces of gall-nuts, three of Homan vitriol, otherwife green cop- peras ; with two ounces of roch alum and as. much of gum-arabic. Now when you want to make ink, put a little of this mixture into a .glafs of white-wine, and it will inftantly blacken, and be fit for ufe. L. Another fort of powder to the fame purpofe. I. There is another method, by no means inferior to the others preceding, to make a powder fit for tra- vellers, nay, which has the quality of mending any pal® common ink, by giving it inftantly a degree of confid- ence, blacknefs, lufcre, and beauty, which it wanted be- fore. To ufe this powder, you only diffolve it in any liquor you like ; fuch as water, whether foft or fait,, in wine or vinegar. Whether warm or cold, it does not fignify much, though the warm is fomewhat pre- ferable. This curious powder is made as follows. w Take peach-ftones with their kernels in, put them in the fire till perfeftly reduced into coals. Then take them off, and when they are quite dead and black, mix part of them with fome lamp-black. Add two parts of bruifed gall-nuts fried in oil and dried up: four parts of gum-arabic, all pulverifed impalpably, and lift- ed through a fine fie ve. 3. Obfervation. There is nothing which dyes fo finer a black. It is alfo good for the human body j for, ta- ken internally, it dillipates all obftruftions; and pro- motes urine. SECRETS CONCE RNTNG LI. A yellow ink. Grind, on the fame.flone, fome dry faffron, and art equal quantity of the finefl: orpine you can find, with carp’s or jack’s gall. Put all into a bottle, which you muff flop well and place for fome days in hot horfe- dung. When you take it out you will find a fine gold color ink. Note. When the opportunity may be had, it is pre- ferable to employ the juice extracted from frelh faffron flowers, that is to fay, from the picked ftaminas of that flower. LII. Another way-. Some take the yellow fuperfices of orange peels, and very pure flower of brimffone, mixing all upon the {tone, then put it in a glafs bottle, which they fet in the damp for ten days. Before ufmg this it requires to be warmed, and the letters which are traced with it are not of a bad yellow. LI II. Another way. Chufe the finefl orpine, of a beautiful gold coJo%. fiiiny, flielly, and perfectly freed and purified of all its earthy particles. Mix it with an equal quantity off cryflal perfe&ly grinded, and whites of eggs in a fufS- eient quantity, to make it fo liquid as to admit of v/ri- ting, drawing' and painting with it. LIV. Another fort of yellow liquor. A certain golden diftilled water may be made, with Which gold letters could be traced. The pro cels is as follows. Put fome orpine reduced into impalpable pow- der in rofemary-water, drawn by diflillation. Then diftil it again, and the liquor which comes from it will' be fit to. write in gold letters*- ARTS AND TRADES . a6i LV. Another way. 1. Take two ounces of pewter and melt it in a cruci- ble. When melted add one of quick-filver, and mix i't well with the pewter. Then put all on the floue, and grind it with one ounce of fulphur. This compofition will produce a very fine yellow powder. 2. To ufe it, diiTolve only what quantity you want in the white of an egg ; and whatever you trace with it will appear of a very good gold color. LVI. Another way fuperior to all * lereft. Of all the receipts which may be given for this pur- pofe, none approaches the purpurine powder. Except gold itfelf, nothing can imitate it nearer : therefore this is the moft efleemed. True it is, it does not Hand the injuries of the weather fo well as real gold, nor tails fo long. — This powder is made with equal parts of pew- ter and quick-fiiver, or equal parts of ammoniac fait and fulphur. And, to preferve it, you keep it in lit- tle leathern bags. I. VII, Of the ufe of fugar-candy in ink. Sugar-candy has the admirable virtue of reiloring bad ink into good. It blackens it, renders it fhiny, and makes it run properly. Therefore it is moil advifeable to put fome powder of white fugar-candy into the bottle or the ink-horn. LVIII. A fort of black ink fit for painting figures, and to write upon fluffs, and linen, as well as on paper. Bruife on the Hone one ounce of gall-nuts, and put it in a pint of flrong white wine vinegar on the fire, with, two ounces of iron filings. Evaporate away about one half of t ie liquor in boiling At gently, ffcr-am the remain- der, -and keep it for ufe. secrets concerning %6z It would not be improper to add a little gum-arabicy to the above compofition ; however, it may as well be let alone. LIX. To prevent ink from freezing in the winter* If, Inftead of water, you make ufe of brandy with the fame ingredients which enter into the eompofition of any ink, that ink never wiil freeze. You may alfo put fome into the ink already made otherwife, and it will aftift a good deal in preventing, the froft from ading upon it. LX. How to renew old writings aim oft defaced* We ordered, Art. xxix.. of this chapter,. to boil gall ntits in wine ; but we muft add here that it is far prefer- able to infufe them only twenty-four hours in it, then put all into a retort and diftil. The liquor which comes from it, being palled on the paper or parchment,, will revive the defaced parts of the writings. LXI. A green ink. Take fine verdigrife, and dilute it with a mixture of diftilJed water of green gall nuts and vinegar. Form it into drops, fuch as thofe of confedioners. Dry them, and when you want to> ufe them, dilute them into gum- arabic water. LXII. Another way. Take the ftrongeft white-wine vinegar in which dif- jfol ve verdigrife, rue juice, and a little roch alum. LXIIf. To write in gold letters, on iron or fteel. i. Pound fome gold marcafites in a mortar ; put it to infufe twenty-four hours in vinegar,, and boil it gei> |ly over the fire in a glazed pipkin, till the vinegar is. ARTS AND TRADES . 263 almoft vanifhed away, which will take you nearly a whole day’s time to boil. Then take the eompofition off from the fire, and afteT having left it to cool and dry. a little more in the fhade, put it in a retort, and diftil. 2. With this liquor, write on iron or free! ; the let- ters will appear black at firft : but if, when dry, you rub over them with a piece of linen, they will turn gold colour. LXIV. An ink which writes like filver, without lilver in it, 1. Amalgamate equal parts of pewter and quick-filver, in the fame manner as goldfmitbs do ; grind well that amalgamation on the ftone. 2. If you dilute of this powder in gum-arabic w r ater, •and write with it, your letters will appear like filver. LXV, To write on filver in black which will never go off. Take burnt lead, and pulverife it. Incorporate it next with fulphnr and vinegar, to the confiftence of a -painting colour, and write with it on any filver plate. Let it dry, then prefent it to the fire fo as to heat a lit- tle the work, and all is done. ( »<4 ) CHAP. XI. Secrets relative to Wine* I, To make a wine to have the tafte and flavour of French mufcaU You have only to put in the calk a little bag of elder flowers when the wine is juft done preffing, and while it | boils dilk Then, a fortnight after, take out the bag. ' II. To make the vin doux. When you calk the wine put in at the bottom of the >cafk half a pound of milliard feed, or a pound, if the -calk be double the common fize. III. To make vin-bourru, of an excellent tafte. Take two quarts of wheat, which boil in two quarts of water till it is perfectly burded. Stir it well, then, ftrain it through a fine cloth, fqueezing a little the whole ; 1 to get the creamy part: out. Put two quarts of this li- j j quor in a hogfliead of white wine, while it is dill a boil- J 1 ing or in fermentation, with the addition of a little bag of dried elder flowers. IV. To imitate a malvoifie. Take of the bed galangal cloves and ginger, each one | 1 drachm. Bruife them coarfely, and infufe for twenty- 1 ARTS AND TRADES . *65 four hours, with brandy, in a well clofed velfel. Then take thefe drugs out, and having tied them in a linen bag, let them hang in the calk by the bung hole. Three or four days after, your wine will tafte as good and as ftrong as natural malvoifie. V. To change red wine into white, and white into red. If you want to make red your white wine, throw into the calk a bag of black vine wood allies ; and to w r hiten the red wine, you mud put a bag of white vine wood allies. Forty days after, take out the bag, Jfliake the calkj and let it fettle again 5 then you will fee the effeS. VI. To prevent wine from fulling, otherwife tailing of the calk, and to give it both a talle and flavour quite agreeable. Stick a lemon with cloves as thick as it can hold ; hang it by the bung hole in a bag over the wine in the calk for three or four days, and Hop it very carefully for fear of its turning dead, if it Ihould get air. VII. To make a vine produce a fweet wine. One month before gathering the grapes, you mulx twill fuch branches as are loaded with them, fo as to in- terrupt the circulation of the fap : then {trip the leaves off intirely, that the fun may a£t with ail its power on the grains, and, by dilflpating their fuperfluous moilture, procure a fweetnefs to the liquor contained in them when they come to be prelfed. VIII. To make a fw r eet wine of a very agreeable flavour, and befides very wholefome. Gather the grapes, and expofe them for three whole days in the fun. On the fourth day at noon put them under the prefs, and receive the firft drop which runs Z a66 SECRETS CONC ERNINQ of itfelf before preffing. When this virgin drop fliall have boiled, or fermented* pnt to every fifty quarts of it one ounce of Florentine orrice in fubtile powder. A few days after take it out clear from its lye, and then bottle it. IX. To clarify in two days new wine when muddy. Take a difcretionable quantity of fine and thin beech fhavings, which put into a bag, and hang by the bung hole, in the cafk. Two days after, take out the bag ; and if from red you want to make it white, you may do it by putting in the cafk a quart of very clear whey. X. To make the wine keep mout or unfermented for twelve months. Take the firft, or virgin wine, which runs of itfelf from the grapes before preffing; cafk and flop it well, then fmear. the cafk all over with tar, fo that the water could not penetrate through any part of the wood into the wine. Plunge thefe cafks into pond deep enough to cover them intirely with water, and leave them there for forty days* After which term you may take them out, and the wine contained in them will keep new for twelve months* XI. To make a wine turn black* Place in the cellar, wherein the wine is a fermenting, two pewter pots, and it will turn black. XII. To clarify a wine which is turned* Take clean roch alum in powder, half a pound t fugar of rofes, as much; honey whether fkimmed or not eight pounds, and a quart of good wine. Mix all well, and put it in a cafk of wine, flirring all as you pour it in. Take the bung off till the next day, then put ARTS AND TRADES . 267 it on again. Two or three days after this, it will be quite clear. XIII, To correct a bad flavor in wine. Put in a bag a handful of garden parfley, and let it hang by the bung hole in the cafk, for one week at leafl, Then take it out, XIV. To prevent wine from fpoiling and turning. Mix in the cafk a tenth part of brandy or half an ounce of oil of fulphur, XV, To prevent thunder and lightning from hurting Wine, Put on the bung a handful of fleel filings and another of fait, tied up in a bag. XVI. To prevent wine from corrupting. Put to infufe in the calk a handful of gentian root tied in a bag. XVII. To reflore a wine turned four or fliarp. Fill a bag with leek’s feed, or of leaves and twiflers, of vine, and put either of them to infufe in the cafk. XVIII. To reflore a wine corrupted and glairy. Put in the wine cow’s milk a little faltifli ; or elfe the rinds and Ihells of almonds tied up in a bag : or again pine kernels. XIX, To prevent wine from growing four, and turn-, ing into vinegar. Hang by the bung hole, in the cafk, a piece of bacon, ©f about one pound and a half, and replace the bung. 5,68 SECRETS CONCERNING Or elfe throw into the wine a little bagful of allies or virgin vine, XX. To make a new wine tafte as an old wine. Take one ounce of melilot, and three of each of the following drugs, viz. liquorifh, and celtic- nard, with two of hepatic aloes ; grind, and mix .all well toge- ther, put it in a bag, and hang it in the wine. XXI. To reft ore a wine turned. Draw a pail-full of it ; or, take the fame quantity of another good fort, which you boil, and throw quite boiling hot over that which is fpoiled and {linking 5 then flop the calk quickly with its bung, A fortnight after ta.de it, and you will find it as good as ever it was, or can be. XXII. To reftore a wine fufted, or tafting of the calk. I Draw that wine entirely out of its own lye, and put It in another calk over a good lye. Then, through the bung hole, hang up a bag with four ounces of laurel ber- ries in powder, and a fufficient quantity of fteel filings, at the bottom of the bag, to prevent its fwimming on the top of the wine. And, in proportion as you draw a* certain quantity of liquor, let down the bag. XXIII. To prevent wine from pricking. Put in the cafk half a pound of fpirit of tartar. Or* elfe, when the wine is ftill new and mout, throw in tw® !■ ounces of common alum for every hogfhead. XXIV. To make wine keep. Extra£l the fait from the belt vine-branches ; and of this put three ounces in every hogfhead at Martinmas when the calks are bunged up. ARTS AND TRADES . 269 XXV, To clarify wine eafily. Put in the calk two quarts of boiling milk after hav- ing well Ikimmed it. XXVI. To prevent wine from turning. Put in the calk one pound of hare’s-fhot. XXVII. To correct a mufty tafle in wine. Knead a dough of the bell wheat flour, and make it in the form of a rolling pin, or a fliort thick Hick. Half bake it in the oven, and flick it all over with cloves. Replace it in the oven to finifli baking it quite. Suf- pend it in the calk over the wine without touching it, and let it remain there: Or elfe let it plunge in the wine for a few days, and take it quite out afterwards. It will correct any bad flavor the wine might have acquired. XXVIII. Another method Take very ripe medlars, and open them in four quar- ters, without parting them afunder. Then tye them with a thread, and fix them to the bung, fo that by put- ting it in again they may hang and foak in the wine. One month afterwards take them out, and they will carry off all the bad tafle of the wine, XXIX, To correct a four, or bitter tafire in wine.' Boil a quartern of barley in four quarts of water to the reduction of two. Strain what remains through a cloth, and pour it in the calk ftirring all together with a flick without touching the lye, XXX. To reflore a fp oiled wine. Change the wine from its own lye, upon that of good wine, . Pulyerife three or four nutmegs, and as many Z % SECRETS CONCERNING *70 dry orange peels, and throw them in. Stop well the bung, and let it ferment one fortnight. After that term is over you will find it better than ever. This method has gone through many experiments. XXXI. To fweeten a tart wine. Put in a hogfliead of fuch a wine, a quarter of a pint of good wine vinegar faturated with litherage ; and it will foon lcfe its tartnefs. XXXII. Another way. Boil a quantity of honey in order to get all the waxy part out of it, and ftrain it through a double cloth. Of fuch a honey thus prepared put two quarts to half a hogfliead of tart wine, and it will render it perfectly agreeable. If in the fummer, and there be any danger of its turning, throw in a ftone of quick-lime. XXXIII. To prevent tartnefs in wine. Take, in the month of March, two bafonsful of ri- ver fand ; and, after having dried it in the fun, or in the oven, throw it in the calk. XXXIV. To heighten a wine in liquor^ and give it an agreeable flavour. Take two dozen or thereabouts of myrtle berries, ve- ry ripe. Bruife them coarfely, after having dried them perfectly, and put them in a bag, which fufpend in the middle of the cafk. Then flop this well with its bung. A fortnight afterwards take off the bag, and you will have a very agreeable wine. XXXV. To give wine a rnofl agreeable flavor. Take a pailful of mout, which boil and evaporate to the conflfience of honey. Then mix with it one ounca- ARTS AND TRADES . Z7* of Florentine orrice, cut in fmall bits, and one drachm of coitus. Put all into a bag, and let it down in the -calk by the bung hole, after having previoufly drawn out a fuffieient quantity of wine to prevent the bag from coming at it. This bag being thus fufpended by a firing which will hang out of the bung hole, flop it well, and there will drop from the bag into the wine a liquor which will give it a moft agreeably tafte, XXXVI. How to find out whether or not there be wa°» ter mixed in a calk of wine. Throw in the calk one wild pear or apple. If either of tnefe two fruits fwim, it is a proof there is no water in the wine ; for, if there be any, it will fink. XXXVII. To feparate the water from wine. Put into the calk a wick of cotton, which Ihould foaic In the wine by one end, and come out of the calk at the bung hole by the other; and every drop of water which may happen to be mixed with the wine, will {till out by that wick or filter. You may again put fome of this wine into a cup made of ivy-wo.od ; and, then the water will per-* fpire through the pores of the cup, and the wine re* main. XXXVIII. To ungreafe wine in lefs than twenty-four hours. Takeeommon fait, gum-arabic, and vine-brulh allies, of each half an ounce. Tie all in a bag, and fix it to a hazel-tree Hick ; then by the bung-hole, ftir well the wine for one quarter of an hour, after which take it out, and flop the calk ; The next day the wine will b@ as found as ever. XXXIX. To reftore a wine. Put in the calk one pound of Paris plaifter, The® SECRETS CONCERNING make a piece of fteel red-hot in the fire ; and by means of a wire fixed to one of its ends, introduce it by the bung-hole into the wine. Repeat this operation for five or fix days running, as many times each day. Then, finally, throw into the wine a flick of brimflone tied in a bag, which you take off two days after j and the wine will be perfediy well reflored. XL. To corred a bad tafle and fournefs in wine. Put in a bag a root of wild horfe radifh, cut in bits. Let it down in the wine, and leave it there two days : take this out, and put another, repeating the fame till the wine is perfediy reflored. XLI. Another way. Fill a bag with wheat, and let it down in the wine s it will have the fame effed. XLII, Another way. Put a-drying in the oven, as foon as it is heated, one dozen of old walnuts ; and having taken them, out along -with the bread, thread them with a firing, and hang them in the wine, till it is reflored to its good tafle j then take them out again. XLIII. To cure thofe who are too much addided to drink wine. Put in a fufficient quantity Gf wine, three or four large eels, which leave there till quite dead. Give that wine to the perfon you want to reform, and he or file will be fo much difgnfled cf wine, that though they for* merly madeufe of it, they will now have^quite an aver- sion to it. XLIV. Another method, no lefs certain. Cut, in the fpring, a branch of vine, in the ; time ARTS AND TRADES . 273 when the fap afcends mod drongly : and receive in a cup the liquor which runs from that branch. If you mix fome of this liquor with wine, and give it to a man already drunk, he will never relifli wine afterwards. XLV. To prevent one from getting intoxicated with drinking. Take white cabbage’s, and four pomegranate’s juices, two ounces of each, with one of vinegar. Boil all to- gether for fome time to the confidence of a fyrup. Take one ounce of this before you are going to drink, and dr^nk afterwards as much, and as long as you pleafe, XLVI. Another way. Eat five or fix bitter almonds fading : this will havs the fame effedt. XLVIL Another way. It is affirmed, that if you eat mutton or goat’s lung’g roaded ; cabbage, or any feed $ or worm-wood, it will abfolutely prevent the bad effects which refult from the fxcefs of drinking. XLVIII. Another way. You may undoubtedly prevent the accidents refulting from hard drinking, if before dinner you eat, in failed^ four or five tops of raw cabbages. XLIX. Another method. Take fome fwallows’ beaks and burn them in a cru- cible. When perfectly calcined grind them on a done, and put fome of that powder in a glafs of wine, and drink it. Whatever wine you may drink to excefs af- terwards, it will have noeffed upon you. The whole body of the fwallow, prepared in the fame manner, will have the fame effedt. 274 SECRETS CONCERNING L. Another way. Pound in a mortar the leaves of a peach-tree, and fqueeze the juice of them in a bafon. Then, falling, drink a full glafs of that liquor, and take whatever ex- cels of wine you will on that day, you will not be in- ; toxicated. . LI. A method of making people drunk, without en- dangering their health. Infufe fome aloe-wood, which comes from India, in a glafs of wine, and give it to drink. The perfon who drinks it will foon give figns of his intoxication. ! LII. Another way. Boil in water fome mandrake’s bark, to a perfect red- tiefs of the water in which it is a-boiling. Of that li- quor, if you put in the wine, whoever drinks it will loon be drunk. LIII. To recover a perfon from intoxication. Make fuch a perfon drink a glafs of vinegar, or fome cabbage-juice, otherwile give him fome honey. You may likewife meet with fuccefs by giving the patient a 1 glafs of wine quite warm to drink, or a difli of ftrong j| coffee, without milk or fugar, adding to it a large tea- ' j| fpoonful of fait. LIV. To prevent the breath from fmelling of wine. Chew a root of iris troglotida, and no one can dif- j cover by your breath, whether you have been drinking I wine or not. LV. To preferve wine good to the lalf. Take a pint of the beft fpirit of wine, and put it in the Wlk of your two lifts of the fecond peel of the elder* ARTS AND TRADES , 275 tree, which is green. After it has infufed three days, or thereabouts, drain the liquor through a cloth, and pour it into a hogfliead of wine. That wine will keep good for ten years, if you want it. CHAP. XII. Concerning the compofition of V inegars. I. To make good wine vinegar in a fhort time. T HROW fome Taxus wood, or yew-tree, in any wine, and it will not be long before it turns into vinegar. II. To change wine into drong vinegar. Take tartar, ginger, and long pepper, of each equal dofes. Infufe all for one week in good flrong vinegar, then take it out, and let it dry. And whenever you want to make vinegar, put a bag full of thefe drugs in wine j it will foon turn into vinegar. III. To make very good and flong vinegar with the word of wines. Grind into fubtile powder five pounds of crude tartar. Pour on it one pound of oil of vitriol. Wrap up the whole in a bag, tye it, and hang it, by the bung-hole, in a cafk of bad and totally fpoiled wine. Move and dir now and then that bag in the wine, and it will turn into very good vinegar. IV. To turn wine into vinegar in lefs than three hours. . Put in the wine a red beet, and it will be quite four^ End true vinegar* in lefs than three hours. 376 SECRETS CONCERNING V. To reftore fucha wine to its firft tafte. Take off the red beet, and in its {lead put a cabbage root into that wine, and it will return to its primary tafte, in the fame fpace of time. VI. An excellent preparation of vinegar. 1. Take white cinnamon, long pepper, and cyperus, of each one ounce : round pepper, half an ounce, and two nutmegs. Pulverife each drug feparately, and put them in fo many diftinft bags. Put them in fix diffe- rent and feparate quarts of the belt vinegar, and boil them two or three minutes. 2 . Then boil feparately fix quarts of good wine. 3 . Seafon a calk, which is done by pouring a quart of the belt vinegar into it, with which you rinfe it. Then pour in your boiled wine and vinegars, and fill halfway the calk, with the worft and moft fpoiled wine. -Stop the calk, and keep it till the vinegar is done. You may then draw from it, and refill the cafk with the fame quan- tity of bad wine, as you take off of 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, apd you will fee the confequence. IX. Another method to make fuch vinegar in an in- ftant. 1 . Take common rofes, and unripe black-berries which grow in hedges, of each four ounces, and of bar- berry fruits, one. Dry them all in the fhade, and re- duce them into fubtile powder. ARTS AND TRADES, *77 a. Mix two drachms only of this powder into a glafs of white or red wine, then let it fettle to the bottom, and ftrain it through a cloth. It will be a very fine vi- negar. X. To operate the fame in one hour’s time on a larger quantity of wine. 1. Take the belt rye-flour, which dilute in 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 firfl. Reite- rate this operation three or four times. 2. If you hang the lafl made cake in a cafk of wine quite hot, you will turn the whole into vinegar in lefs than one hour. XI* The receipt of the vinegar called the Grand Con- flable’s Vinegar. Take one pound of damafk raifins, and cure them of their flones. Put thefe raifins in a glazed jar, with, two quarts of good rofe vinegar. Let all infufe for one night over hot allies ; 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 life, afterwards cork the bottle. XII. A fecret to increafe the flrength and fharpnefs of the vinegar. Boil two quarts of good vinegar to the evaporation of one; then put it in a veflel, and fet it in [the fun for a week. Now if you mix this vinegar among fix times as large a quantity of bad vinegar in a fmall cafk, it will not only mend it, but make it both very ftrong and ve- ry agreeab. SECRETS CONCERNING 278 XIII. Another way to do the fame. The root of rubns idseus; the leaves of wild pear-tree; acorns roafted in the fire ; the liquor in which vetches (peas) have been boiling ; horfe chefnut’s powder put in a bag, & c. &c. add greatly to the fliarpnefs of vinegar. XIV. The fecret for making good vinegar, given by a vinegar-man at Paris. 1. Pound coarfely, or rather bruife only, one ounce of long pepper, as much ginger, and the fame quantity of pyrethra. Put thefe in a pan over the fire with fix quarts of wine. Heat this only to whitenefs, then put it in a fmall cafk, and fe.t it in the fun, or over a baker’s oven, or any other warm place. a. Now and then add new wine in your calk after having previoufly heated it as before, and let that quanti- ty be no more than two or three quarts at a time, till the calk is quite full. — If you add 'a few quarts of real vinegar it will be the ftronger. — Before calking the wine, you mult let it reft in the pan in which it has boiled for two or three days. — A glazed earthen pan is therefore preferable to a copper one for boiling the wine ip ; for during the three days infulion, the cop- per might communicate a dangerous quality of verdigrife to the vinegar.- — When you put forne vinegar, as before -mentioned, to meliorate this compofition, inftead of wine, you muft take care to heat it likewife over the fire, but not l'o much as the wine. — Let the calk be well rinled and perfe&ly clean, before putting the vinegar in. 3. The wild black-berries which grow among hedges are alfo very good to make vinegar, but they muft be uied while red, before they are ripe ; then put them in the wine and heat this to whitenefs, and proceed in the fame manner as you do- with pyrethra, ginger, and long pepper.— —The dofe of black-berries is not deter- mined ; you may take any difcretionable quantity of them, and the vinegar which refults from thefe is very- good. ARTS AND TRADES . 279 XV. To make vinegar with water. Put thirty or forty pounds of wild pears in a large tub, where you leave them three days to ferment. Then, pour fome water over them, and repeat this every day for a month : at the end of which it will make very good vinegar. XVI. To make good vinegar with fpoiled wine. Put a large kettle-full of fpoiled wine on the fire ; boil and fki'm it. When wafted of a third, put it in a calk wherein there is already fome very good vinegar. Add a few handsful of chervil over it in the calk, and flop the veffel perfectly clofe. You will have very good vine- gar in a very fliort time. XVII. A dry portable vinegar, or the vinaigreen pou- „ dre. Wafli well half a pound of white tartar with warm water, then dry it, and pulverife as fine as polhble. Soak that powder with good fharp vinegar, and dry it before the fire, or in the fun. Refoak it again as before with vinegar, and dry as above, repeating this operation a dozen of times. By thefe means you lhall have a very good and fharp powder, which turns water itfelf inftant- ly into vinegar. It is very convenient to carry in the pocket, efpecially when travelling. { *So ) CHAP XIII. Secrets relative to Liquors and Essential Oils# J. To make as good wine as Spanifh wine. J. P'Y^AKE one hundred pounds weight of dry rai* Jk fins, from which pick off the Items, and open the fruit with a knife. Put thefe in a large wooden tub, very clean. Boil fifteen gallons of rain-water* purified by ftraining through the filtering paper. Pour it over the raifins, and cover it, to preferve the heat of the water. Twenty-four hours after take off the raifins which will be {'welled, and pound them in a large marble mortar, then put them again in the tub. Heat fifteen gallons more of water, which pour over the other with the raifins, and throw in twenty-five pounds of coarfe lugar. Stir all well, and cover the tub over with two blankets. Three days after, by a cock placed at the bottom of the tub, draw out all the liquor, and cafk it, adding fix quarts of brandy to it. Prefs the ground | with an apothecary’s prefs, and put the juice in the cafk with two pounds of white tartar pounded into a fubtile powder, in order to promote the fermentation, and five or fix ounces of polychrefi: fait, and a knot of garden crefs-feed, of about fixteen or eighteen ounces weight, | and another knot of feven pugils of elder flowers. Thefe knots are to be fulpended by a thread in the cafk. 2. If the wine looks too yellow, you mufl ftrain it || through a jelly-bag, in which you fha^ll put one pound of ARTS AND TRADES. z§i fweet almonds pounded with milk. The older the wine, lb much the better it is. §. To make it red, diffolve Tome cochineal pounded in a certain Quantity of brandy, along with a little alum powder, in order to draw the better the dye of the co- chineal, which put to digefl on a fand-bath. Till the brandy has alTumed a proper degree of color, give it to your wine in a fufficient degree. 4. It is preferable to clarify the fugar well, and put it in the calk inflead of the tub. II. Another way to imitate Spanifh wine. . Take fix quarts of white wine ; Narbonne honey, one pound ; Spanifli raifins as much ; coriander bruit- ed, one drachm ; coarfe fugar, one pound. Put all in a kettle on a flow fire, and leave it there, well covered, for three hours. Strain this through a jelly-bag, then bottle and flop it well. Eight or ten days after it is fit for drinking. III. To make the Ro fib Iis. I. Boil firfl fome water, and let it cool till it is no more than lukewarm. Take nextall the forts of fragrant flowers the feafon can afford, and well picked, keeping none but the petals of each flower. Infufe thefe, each faparately, in fome of that lukewarm vrater, to extract their odorous fmell, or fragrancy. Then take them off and drain them. — Pour all thefe different waters in one pitcher ; and to every three quarts of this mixture put a quart or three pints of. fpir.it of wine, three pounds of clarified fugar, one quarter of a pint of efiential oil of anile-feed, and an equal quantity of efiential oil of cinnamon. Z. Should your Rofiolis prove too fweet and filmy in the mouth, add half a pint, or more of fpirit of ■ wine. A a 2, 23a SECRETS CONCE RNING 3 . If you think the effential oil of anife-feed fhould whiten too much the Roffolis, mix it with the fpirit of wine, before putting it in the mixed waters. 4 . If you want to increafe the fragraney, add a few fpoonsful of effential oils of different flowers, with one pugil or two of mufk, prepared amber, and lump fugar pulverifed. Then {train the Roffolis through a jelly-bag to clarify it, bottle and flop it well. Thus it may keep for ten years, and upwards. IV. To make a Roffolis which may ferve as a founda- tion to other liquors. Put three quarts of brandy, and one of water, in a glazed earthen pot. Place this pot on a charcoal fire r adding a cruft 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 of fugar, or more if you chufe. Now beat the. white of an egg with a little of your liquor, take the pot off from the fire,, and throw in the white of an egg. Let this reft thus, for three days. V. To make Ambrofy. In the above preferibed Roffolis water add three or four grains of paradife ; as much cochineal pulverifed one clove ; a little cinnamon and mace ; fix grains of coriander, and the quarter part of a lemon. VL For the nectar. Add to the above Roffolis one quarter of an ©range pounded ; fome orange flowers, and the upper pellicula of an orange pounded in a mortar with lump fugar im powder, and diluted with the fundamental Roffolis. was- ter above defcribed. ARTS AND TRADES . 2,8$ VII. A common Roflolis. Inffead of one pound of fugar, put only half-a-pound, and as much of honey. — To mufk it, put about fifteen grains of mufk, and as much of ambergrife in powder^, and pounded with fugar, and mix it in the liquor* VIII. Another Rofiolis. 1. Take one pound and a half of the fine!! white Bread, quite hot at coming out of th'e oven, and put it in a retort, with half an ounce of cloves bruifed ; green anife-feed and coriander, one ounce of each j a quart of good red wine, as much cow-milk j. 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 rnarias, and keep it. 2,. Make next a fyrup, with brandy of fpirit of wine, which burn over lump fugar pulverifed in an earthen difli or pan, ftirring always with a fpoon, till the flame has fubfided. Then mix one drachm of ambergrife with an equal quantity of fugar ; and, having pulverifed the, whole, put it in a fmall matrafs ; pour over it one ounce of fpirit of wine, and put all to digeft for twenty- four hours in a balneum mariae. There will then refult a diflblution which will congeal again in the cold. 3, To form your Roflolis, mix with your firft compo- fition, the above-mentioned fyrup of brandy, and the ef- fence of amber. — If you want the Roflolis to be ftrong- er, add fome fpirit of wine to it, till it is as you defire to have it. IX.. Another way,. Roil your fyrup to confidence after the common me- thod. When done, add as much fpirit of wine as. you think proper, as well as of the above-mentioned eflence of amber, or any other fort you pleafe to prefer ; and you will have as. good. Roflolis as, that which comes fronx Xurku 2,84 SECRETS CONCERNING X. To make Eau de Franchipane. Pat half a pound of fugar in one quart of water; add a quarter of a pound of Jedlamine flowers, which in- fufe for fome time. When you find the liquor has ac- quired a fullicient degree of fragrancy, ftrain it through a jelly bag, and add a few drops of effential oil of am- bergrife. XI. Orange-flower water made inftantly. Put one handful of orange' flowers in a quart of wa- ter, with a quarter of a pound of fugar. Then beat the liquor by pouring it from one veffel into another, till the water has acquired what degree of fragrancy you want it to have. XII. Mufcadine rofe-water. Put two handsful of mufcadine rofes in one quart of water, with one quarter of a pound of fugar. For the reft proceed as above.. XIII. To make rafpberry, ftrawberry, cherry, or other fuch waters. 1. Take the ripeft rafpberries, {train them through a linen cloth to exprefs all the juice out of them. Put this in a-glafs bottle uncorked, and fet it in the fun, in a ftove, or before the fire, till cleared down. Then de- cant it gently into another bottle, without difturbing the fsaces which are at the bottom. 2 . To half a pint of this juice, put a quart of com- mon water, and a quarter of a pound of fugar.. Beat all together, by pouring backwards and forwards from one veffel into another, ftrain it through a linen cloth,, and fet it to cool in a pail of ice. It is a fine cooling, -draught in the fummer. 3 . Strawberries,, cherries, are done in the fame: r-aaa&JHKr* ARTS AND TRADES \ *«* XIV. Lemonade water at a cheap rate. Diffolve half a pound of fugar in a quart of water ; rafp over it the yellow part of one, two, or three lemons, as you like, and mix a few drops of elfential oil of ful- phur in the liquor. Then cut three or four dices of le- mons, in the bowl, when you put the liquor in it. XV. Apricot water. Take a dozen of apricots very ripe. Peel and done them. Boil a quart of water, then take it off from the fire and throw in your apricots. Half an hour after put in a quarter of a pound of lump fugar, which be- ing diffolved, ftrain all through a cloth, and put it to cool in ice as the others. XVI. To make exceeding good lemonade* On a quart of water put the juice of three lemons, or 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 diffolved, drain the liquor, and cool it in ice as before mentioned. XVII. To make orangeade the fame way. You proceed with your oranges as with the lemons. If thefe be good, but little juicy, you mud lqueeze three or four oranges, with the addition of eight or ten zeds. If you love odour, you may add fome mufk and prepa- red amber. XVIII. To make Eau de Verjus*. Put on a quart of water three quarters of a pound of Verjus in grapes picked out from the dalks. Squeeze it fird in a marble or wooden mortar, without pounding it, for fear the dones fliould give it a bitter tade. After * A fort of four grape ufed in France as a fine acid in fauces. SECRETS CONCERNING 28S having put fruit, juice, and all in the water, handle it in the water, then ftrain it to purge it from the coarfeft grounds ; add about five ounces of fugar in the {trained liquor, or more if wanted, according to the fournefs of the fruit. As Toon as the fugar is diftolved, pafs and re- pafs it through the jelly-bag to clarify it : then cool it in ice, as ufual, for drinking. XIX. To make orgeat-water. Take one ounce of mellon feed, with three fweet and three bitter almonds. Pound all together in a marble mortar, adding a few drops of water to it while you pound to prevent its turning into oil. Make all into a pafte with the peftle in the mortar, then add a quarter of a pound of fine white lump fugar in powder, which mix with the pafte. Dilute this in a quart of water, and after having mixed it well, ftrain it through a flannel. Squeeze well the grounds in it till quite dry, and in the liquor add feven or eight drops of eftential 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 ftiake the phial when you ferve it in a glafs to drink. XX. Other waters. The pigeon, the piftachio, and the Spanifh nut wa- ters, are made in the very fame manner ; the milk and almonds of either forts, being only excepted. XXI. To make a cooling cinnamon water. Boil one quart of water in a glafs veftel before the fire. Then take it off and put in two or three cloves, and about half an ounce of whole cinnamon. Stop well the bottle ; and, when the water is cold, put half a pint only of it in two quarts of water with fugar to your pa- late, a quarter of a pound is generally the proper quan- tity. When done, cool it, as ufual, in ice before fer- ■nag. i ARTS AND TRADES . 287 XXII. To make coriander water. Take a handful of coriander, which fhell, and put in a quart of water half cooled again, after having boiled. Add one quarter of a pound of fugar, and when the wa- ter has acquired a fufficient degree of tafte, ftrain, cool, and ferve it as ufual. XXIII. Anife-feed water. The anife-feed water is made in the very fame manner as the coriander water. XXIV. Citron water. Take a citron, which ftrip of its peel, and cut in flices crofs-ways. Put thefe flices in a quart of water, with a quarter of a pound of fugar. Beat well this wa- ter by pouring it backwards and forwards from one vef- fel into another, and when it has a fmhcient tafte of the citron, ftrain it, &c. XXV. Cinnamon water. Bruife one pound of the fmeft cinnamon, and put it to infufe for twenty-four hours in four pounds of diftil- led rofe-water, with half a pound or a pint of white wine, which put all together during that time in a glafs matrafs on warm allies, and ftop well the vefTel, fo that it Ihould breathe no air. Attheendof twenty-four hours increafe the fire fo as to procure a diftiilation, by put- ting the matrafs in the balneum marias, and keep this liquor in bottles well flopped. XXVI. To make cedrat water. Have a dozen of fine lemons, which, fplit into two parts. Take out all the kernels, and keep nothing but the pulp wherein the juice is contained. Put them in a new glazed earthen pan. Boil one pound of fugar to the SECRETS CONCERNING 1 88 plume degree, then pour it in the pot over the lemons* Set this on a good charcoal fire, and boil it again till th# fugar comes to the pearl degree, and then bottle it. XXVII. To make cedrat another way, 1. Squeeze the juice out of thirteen lemons, which drain through a cloth, and put them afide. — Then put two quarts and a half of water in a pan. In a piece of J linen put three other lemons parted into quarters, which tie and fufpend in the water, then boil them till the wa- ter has entirely extracted the tade of the lemons, and take them out. 2. In this water, thus prepared, put four pounds of ' fugar, and make a fyrup, which clarify according to art, with the white of an egg. When done, put in this fy- rup the juice of your thirteen lemons, and boil all to- gether again to the confidence of a fyrup to the pearl degree, then bottle it. 3. When you want to ufe it, put four or five ounces of fugar in a quart of water and drain it through a jel- ly bag, then put in a table fpoonful or more of your fy- rup, beat, cool, and drink it, XXVIII. Juniper-water. Put two pounds of juniper-berries with two quarts of brandy in a done bottle, which dop well, and place on ! hot allies to infufe for twenty-four hours. Strain the | liquor, and add one pound of fugar, half an ounce of cinnamon, as much cloves, a preferved half-peel of a i wholes lemon, and two pugils of anife-feed. Thefe be- ; ing put in the bottle, dop it well, and place it at two or 1 three different times in a baker’s oven, after the bread | is out, and when you may bear your hand flat in it with- 1 out burning. ij XXIX. To make good hydromel; otherwife, metheglin. Take honey and water equal quantities in weight. Boil them together and fkim the honey. When done ART S AND T RADES. 289 fuffieiently you may know by putting an egg in, which jnuft fwim on the top. Pour then the liquor in a calk, wherein there has been fpirit of wine or good brandy well foaked with either, and Hill wet with the fpirit, and add two or three grains of ambergrife. Stop well the calk, and fet it in the fun during the dog-days. When it begins to ferment, unftop the calk to let the fcum out, which arifes like that of new wine. Obferve, du- ring all that time not to ftir the calk. When the firft fire of the fermentation has fubfided, flop the calk again, and the hydromel is fit for keeping. Note. Inflead of the fun, you may, in other feafons, make ufe of the top of a baker’s oven, a Hove, or ahot- houle. XXX. To make Eau d’Ange. 1. Take half a pound of the beft cinnamon, and fifteen cloves, which pound into powder and put into a quart of water, with a nut-fhell full of anife-feed, and infufe for twenty -four hours, then boil on a charcoal fire, and ft rain. 2. If you want to make it ftronger, you may, after it is cold, put what quantity you like of brandy, with a proportionable quantity of fugar. XXXI. Another Eau d’Ange. Put a quart of rofe- water in a glafs bottle with three ounces of benjamin, and half an ounce of ftorax in pow- der, which incorporate all together for four or five hours on a flow fire. Decant the liquor by inclination, and add to this colatura fix grains of mulk, and as many of grey amber. XXXII. Another Eau d’Ange. 1. Take three pounds of rofe-water, three of orange and two of melilot-fiowers j four ounces of benjamin, B b SECRETS CONCERNING 2,90 and two of ftorax ; aloes, and fantalum-citrinum, one drachm of each $ . cinnamon and cloves, of each one j the bulk of a bean of calamus aromatica, with four grains of mulk. Bruife coarfely what may be fufceptible of the mortar, and then put all the drugs together in a var- nillied earthen pan, which fet on a gentle fire to boil moderately to the evaporation of one third. Then ftrain it clear. 2. With the grounds you may make lozenges, with a little gum adragant to compact them. — This ground is ufed alio in making mulk vinegar. XXXIII. A light and delicate RofTolis, known under the denomination of Populo. i. Boil three quarts of water, then let them cool again. Add one quart of fpirit of wine, one of clarifi- ed fugar, half a glafs of eflential oil of cinnamon, and a very little of mulk and ambergrife. 2 .. Obferve the fugar lliould not be boiled too much In clarifying, for fear it Ihould cryftalize when in the RofTolis, and caufe clouds in it. Obferve alfo to boil the water fir ft, as prefcribed before ufing it, to prevent the corrupting of the liquor ; which would infallibly bf the cafe were you to employ it unboiled. XXXIV. Angelic water* i. 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 anile-feed, with half an ounce of cedar wood. Bruife all thele 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 the balneum marls. 2.. Two or three ounces only of this efiential fpirit in two quarts of brandy, with the . addition -of a very imall quantity of mulk and ambergrife, will make a ve- ry agreeable liquor. ARTS AND TRADES. 291 XXXV. The preparation of miiik and amber, to hav# it ready when wanted to put in cordials. Put in a mortar and pulverife four grains of amber, two of muflc, and two ounces of fugar. Wrap this powder up in a paper, and cover it over with feveral others. With this powder you may perfume fuch cor- dials as require it — The dofe is a pugiJ, which taken with- the point of a knife, you fhake lightly in it. You may however increafe or diminiih this dofe, according to your liking. XXXVI. To make Eau-de-Cete. To three quarts of boiled water, cooled again, put a gill of efiential lpirit of anife-feed mixed into three pints of fpirit of wine. Add one pint, or thereabouts, of clarified fugar. — If you want your liquor to be ftronger, you need only to increafe, at will, the quantity of the fpirit of wine. XXXVII. To make the compounded Eau-clairette* Take fix pounds of the beft and fined: Kentifli cher- ries very ripe, found and without fpots ; two of rafp- berry ; and the fame quantity of' red currants, alfo very ripe and found, and without ftalks. Mix 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 fu- gar, feven or eight cloves, as many grains of white pepper, a few leaves of mace, and a pugil of coriander, the whole coarlely bruifed in a mortar. — Infufe all thefe together, well flopped, for two, or three days, fhaking it now and then, to accelerate the difiolntion of the fu- gar. Then drain the liquor, firft through the jelly- bag, next filter it through the paper, and bottle it to keep for ufe. SEECRTS CONCERNING 292 XXXIX. The Cinnamon water. In three quarts of once boiled, and then cooled again water, put half a pint of elfential fpirit of cinnamon, diftilled like that of anife-feed. Add three pints of fpi- rit of wine, and one of clarified fugar. Strain all through the jelly-bag, &c. &c. XL. To make a ftrong anife-feed water, or animated 1 brandy. Put half a pint of efiential fpirit of anife-feed, into three quarts of the bell: genuine brandy, with one of boiled water. — If you want it fweet, add one pint of clarified fugar. Strain all through the jelly-bag, &e. &c. XLI. To make white Ratafia, called otherwife Eau-de- Noiau, or kernai water. Pound three quarters of a pound of cherry, or half a pound of apricot ftones, or both together if you will ; which put altogether, wood and kernels, or al- monds, in aft one pitcher, with twelve quarts of brandy. Add one drachm of cinnamon, a dozen of cloves, two pugils of coriander, and three pounds and a half of fu- gar. Let all thefe iufufe together a reafonable time. When fufficientiy 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 ftop it to keep for ufe. XLII. To make good Hypocres, both the red and white fort. 1 . Take two quarts, more or lefs, as you like, of the beft wine, whether red or white. Put in one pound of the beft double refined lump fugar, two juicy le- sions, fevqn or eight zefts of Seville orange, with the ARTS AND TRADES . 293 juice fqueezed out of another of the fame fort. Add half a drachm of cinnamon bruifed in a mortar, four cloves broken into two parts, one or two leaves of mace, five or fix grains of white pepper bruifed, half of a capfl- cum’s pod, and one ounce of coriander bruifed, half a pint of genuine cow milk, half a golden pippin, or a whole one peeled and cut in Dices. 2. Stir well thefe ingredients together in your wine, and let it reft a reafonabie time, no lefs at leaft than twenty-four hours. Then obtain the liquor through the flannel bag, repeating the fame till it comes clear. 3. If you want to perfume that Hypocras, you mull put in the bag when you run it, a little pugil of mu Ik and amber powder prepared, as mentioned in this chap- ter, Art. xxxv. This Hypocras may keep for a twelve- month without fpoiling* XLIXI. * To make good Roflolis. Diftolve one pound and a quarter of fugar, in naif a pint of fpirit of wine. Boil it one bubble or two only, to give an opportunity of fkimming it. When done, put it in a large glafs bottle, with three pints of good white wine, and a gill of orange-flower water, fviulk and amber it as ufual, and at your liking. XLIV. Am eflence of Hypocras, to make this liquor inftantly, and at will.. !► Put in a pint bottle one ounce of cinnamon ; a lit- tle more than half an ounce of cloves ; and, on the point of a knife, a little mulk and amber, prepared as in Art xxxv. Fill it half way with fpirit of wine, or the left brandy ; then flop it fo that nothing can eva- porate. Set all to infiife for feven or eight days on warm allies. And, when it fliall have wafted two thirds,, or thereabouts*., preferve carefully what fliall remain. 2. When you want to make Hypocras inftantly, melt half a pound of lump l'usar in a quart of good wine ; Bb 2 294 SECRETS CONCERNING and when perfectly diffolvecL, let fall one drop or two of the above prepared efTence, in a clean glafs decanter, in which pour dire&ly the wine with the fugar difTolved in it, then run it through the flannel bag. Bottle it again, or drink it j the Hypocras will be found good. XLV. An exceeding good Ratafia. On a quart of good brandy, put half a pint of cher- ry. juice, as much of currants and the fame of rafp- berries. Add a few cloves, a pugil of white pepper in grain, two of green coriander, and a flick or two of cinnamon. Then pound the (tones of the cherries, and put them in wood and altogether. Add a few ker- nels of apricots, thirty or forty 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 lhade, fhaking twice or thrice du- ring that fpace of time, at the end of which you run the liquor through the flannel bag, and next through the filtering, paper, then bottle and flop it well for ufe. Note. In increasing in due proportion the quantity of the brandy, and the dofes of each of the ingredient a prefcribed,you may make what quantity you like of this Ratafia. XLVI. An efTence of ambergrife. Pound one drachm of ambergrife, and put it on a pint of good fpirit of wine, in a thick and green glafs* bottle. Add to it half a drachm of mufk in bladder, cut very fmall. Set this, bottle in the full fouth fun, on gravel, during the dog-days, taking it off every night, and during, rainy weather. Stir and fkake well the bottle, and its contents, two or three times a day, when the fun ftrikes on the bottle, that the amber may diffufe in the liquor. One month after, take off the bottle from its expofition, and the ef- fence is made. — Decant, bottle; and flop it for ufe* . ARTS AND TRADES . 295 XLVII. Another, and fliorter way of making the fame. Put two grains of ambergrife, and three of mulk, in a matrafs with one gill and a half of good brandy. Stop the matrafs well, and put it in digeflion in a balneo ma- riae, for two or three days. Strain it through a piece of flannel, and bottle it to keep for ufe. XLVIII. A fmelling water. 1. Put in any quantity of brandy, benjamin, and florax calamite, equal parts j a little cloves and mace, coarfely bruifed. Set this a digelting for five or fix days on warm allies. When the liquor is tinged of a fine red, decant it gently from the refidue in a glafs bot- tle, and throw in a few grains of. miifk, before (lop- ping it. 2,.. Three drops of this fmelling water in a common glafs tumbler of water, give it a very agreeable fra- grance. 3. With the ground, or refidue you may make lo- zenges, in adding a little gum-adragant to bind them.- XLIX. A receipt to compofe one pint of Roflolis, with which you can make forty. x. Take two ounces of galanga y half a one of cin- namon ; as much cloves ? one of coriander ; a penny- worth of green anife-feed $. half an ounce of ginger 5 two drachms of mace, and two of Florentine orice.. Bruifeall, and put it to infufe'with three pints of the bed brandy in a matrafs with a long neck. Adapt it to- the receiver, and lute well all the joints, both of the receiver, and the bolthead, with paper and (larch. 2. Twelve hours after it has been a dTgeding, diflil the liquor by the heat of a very gentle balneum marise^ till you have got about one quart of di frilled fpirit. — - Then unlute the receiver and keep the liquor. SECRETS CONCERNING 296 3. You may adapt another receiver, or 'the. fame a- gain, after being emptied, lute it, and continue to dif- til as before. But what will come will be infinitely weaker, though perhaps not altogether very indifferent. L. To make a Roffolis after that -of Turin. Take fix quarts of water, which boil alone, one mi- nute or two; then put in four pounds of fine lump fu- gar, which fkim and clarify with, the white of an egg beaten up with a little cold water. Boil afterwards that fyrup to the wafting of a third, then {train through the flannel bag ; and, when cold, put in one gill only of the above Roffolis, prefcribed in Art. xlix. and of the firft diftillation. Add to it befides . a pint of fpirit of wine, or, for want of it, of the belt genuine French brandy, in which you fliall have put a crull of bread burnt, to take off a eertain bitter tafte. After all this, perfume the liquor with a few drops of effence of mulk and amber. Note. A pint of the fecond diftillation is no more than half a pint of the firlt. LI. How to make Sharbat, a Per flan fpecies of punch. There are various way of making fharbat. — Some snake punch here with rum only, others with brandy ; others again with arrack, and others with fhrub. Some will have it mixed with two of thele fpirits, and others will make it with white-wine. There are feme who put acids, others do not ; and, among the acids, fome chufetartar only, others lemons, and others Seville oran- ges ; fome again fqueeze a little of each of thefe two lafi: tartar fruits together in the fame bowl of punch. It is the fame with refpett to lharbat, the famous Perllan drink. They make it with the various fyrups extracted from all the odoriferous flowers : and the dofe is, onp part of fuch a fyrup ten parts of any fpiri- tuous liquor, — Or again, they make a weak Roffolis^ ARTS AND TRADES . 297 with the zefts of oranges and lemons boiled together in water with fugar. — Some, in Ihort, will make it with the eflential fpirit of mufk and amber only, put in boiling water with fugar, juft as we do our punch. LII. An exceeding fine eflence of Hypocras. 1. Take fix ounces of cinnamon ; two of fantalum- citrinum ; one of galanga ; one of cloves ; two drachms of white pepper ; one ounce of grains of paradife. Or if you would not have it fo ftrong put with the cin- namon and fantalum one ounce only of white diciamum, and four whole grains of long pepper. Pound well all together, and fet it to infufe for five or fix days in a ma- trafs, along with half a pint of ipirit of wine, on warm allies. Decant it next gently without disturbing the grounds, which put in linen and fqueeze it, tq, get out all the liquor, which put algain in the matrafs, with twenty grains of ambergrife, and fix of mulk Stop well the vefiel, and fet it in a cool place for five or fix days more ; then mix both liquors together, and fil- ter them. 2. When you want to make Hypocras, diflolve half a pound of fine lump fugar, in a quart of white Lifbon, or red claret, and let fall fifteen or fixteen drops of the above eflence in it, then fliake all well together, and you will have a moft admirable liquor. To render it ft ill more agreeable, you may ftrain it through a flannel bag, at the bottom of which you fhall have put fome pound- ed almonds. LIII. To make Vin-des-Dieux. Peel two large lemons, and cut them in flices ; do the fame with two iarge golden pippins. Put all a foaking in a pan with a pint of good Burgundy, three quarters of a pound of lump fugar in powder, fix cloves, and half a gill of orange flower water. Cover the pan, and keep it thus for two or three hours, then ftrain the liquor through the flannel bag. You may mulk and am- ber it, like the Hypocras, if you will,. SECRETS CONCERNING 298 LIV. Burnt wine. Put a quart of good burgundy in an open pan, with one pound of i'ugar, two leaves of mace, a little long- pepper, a dozen of doves, two or three tops of rofe- mary branches, and two bay leaves. Place that in the middle of a wheel-fire of Mailing charcoal. When the- wine begins to be hot, fet the fire to it with a bit of pa- , per, and thus let it kindle and blaze till it goes out of itfelf. This wine is drank quite hot, and it is an ad-, mirable drink, efpticially when the weather is very cold. LV. To imitate mufcat wine. In a calk of new white wine, (that is to fay, before it has worked) introduce, by the bung-hole, five or fix i tops of elder flowers dried up. Let thefe flowers hang by a firing, and eight or ten days after take them out again. You will obtain a wine which will not differ from mufcat. LVI, Eau-clairette Ample. Infufe for twenty-four hours three ounces of cinnamon bruifed in three pints of brandy. Strain it afterwards through a clean cloth, and add two ounces of good lump fugar, with a pint of rofe water. Stop well the bottle and keep it far life. LVXI. A violet water. Infufe fome violets in cold brandy. When thefe have lofl: their color, take them out, and put in new ones. Repeat this till you are fatisfied with your tindhire. When you take the violets out, you muft prefs them gently ; then fweeten that brandy according to difcre- tion ; and, if you clmfe you may add again a little or- ange flowers for the fake of the odour. ARTS AND TRADES . 299 LVIII. To make a clear and white Hypocras. To every one pint of claret, and eight ounces of fu- gar, and nine, if it be white wine ; half a lemon, four cloves, a little cinnamon, which (hould be double the quantity of cloves ; three grains of pepper; four of co- riander ; a little bit of ginger ; and eight almonds cut in bits. — Let the whole be bruifed and put into a pan, with the wine poured over it ; dir, infufe one hour, and {train through the flannel bag. LIX. For the white Hypocra*. To make the white Hypocras, three pints of white wine ; one pound and half of fugar ; one ounce of cin- namon ; twenty-three- leaves of mace ; two grains of whole pepper; with two lemons cut in flice*. Then, when you (train the liquor through the flannel bag, fix a grain of mu(k in the pucked end of it. LX. To make the true Eau-de-Noiau. Pound one pound of apricot’s kernels, without re- ducing them into oil. Then bruife another pound of cherry-ftones, wood and kernels all together. Put all in a pitcher of five or fix gallons, in which you put on- ly three and a half, or four gallons of the bed brandy, and two of water; five pounds of fugar; and to eve- ry one quart of liquor add two grains of white pepper, and eight drachms of cinnamon both bruifed. Let all infufe for forty-eight hours, and then (brain the liquor through the flannel bag, LXI. To make Eau-de-Fenouillette, fuch as comes from the Kle of Retz. 1. Take of one pound of Florence fennel, the greened and newed you can find. Put it in an alembick with one ounce of good liquorice-root, three quarts of bran- dy, and two of white wine. Didil by the fand-batb, 3 oo secrets Concerning two quarts of good efifence, which you muft take away as foon as the white fumes begin to rife, becaufe they would undoubtedly hurt the liquor by whitening it. 2. To every one quart of this eflence, perfectly clear and tranfparent, add fix of genuine brandy, and one of fpirit of wine, with one of boiling water that has been cooled again, in which laft, juft before mixing it with the other liquors, you muft introduce one quart alfo of clarified fugar, or fyrup. 3. Make this mixture in a large and wide glazed pan, arid, 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 fennel, or fyrup of fugar, or brandy, &c. — If it tafte bitter or rather tart, you may correct that defeft by the addition of a little more cold water which had boil- ed. 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 pre- paring and greafing it. When, therefore, the bag be- gins to run clear, and all which was in it isalmoft gone, fo that it only drops, change the pan under it, put ano- ther clean one, and pour your preparation, fuch as men- tioned in the above n. 3. in the bag, over the ground of almonds which was left in.— Should this procefs feem too troublefome to you, you may at once mix the half pound of bruifed almonds in your liquor, and then throw it in the flannel bag, ftraining, and re-ftraining it over and over again in that fame bag, till at laft it runs clear ; to aflift it even in which, you may add half a pint of pure and genuine cow milk. But in obferving the firft prefcription, there refult lefs lye at the bottom of the veflel in which you keep it for ufe. 5. When you run it for the laft 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 evaporate. ARTS AND TRADES . 301 6. You may amber afterwards the liquor, with a lit- tle powder of mufk and amber, prepared as mentioned in Art. xxxvi. of this chapter. This liquor is of a fupe- rior delicacy. LXII. To make an hypocras with water. Take half a pint of white wine,\and fix times as much water which had boiled ; add the juice of two le- mons, and five or fix quarters the juice of a Sevil i orange, twenty four grains of cinnamon j two or three cloves, one leaf of mace 5 one pugil, or two of bruifed coriander ; four grains of whole pepper bruifed ; one quarter of a pound of golden pipins cut in dices 5 half a pound of fugar ; half of a Portugal orange with a few zefts, and a quarter of a pint of~milk. Mix all f well; and two hours after the infufion, ft rain it through ! a flannel bag, and perfume it with a little prepared pow- der of mufk and amber. Some, however, who do not like I amber, content themfe-lves with increafing only the dofe i of cinnamon. LXIII. Of the various liquors with which Hypocras may be made. You can make hypocras with either of the following liquors ; viz. Spanifli wine ; M11 feat, Rhyne-wine, Her- mitage, Champaign, &c. adding to any of thefe wines ; the fame proportion of ingredients as above preferibedy and clarifying well afterwards by means of filtration. LXIV. A rofiViis, Turin fafliion. In three quarters of a pint of orange-flower- water ; put to infufe a little ftorax, a little mufk, a little am- ber. Twenty-four hours after thefe ingredients have been put together, fet them a-boiling for half a quarter -of an hour on the fire, then ftrain it through a cloth. Add next a pint of genuine French brandy. Should any tartuefs be prevailing* add fome honey or fugar ac- C c 3 ° 2 SECRETS CONCERNING cording to difcretion. But, if you chufe to have it ltronger, then you may add fpirit of wine till the talte is come to the degree of Itrength you would have it. LXV. An admirable oil of fugar. Rinfe a matrafs with vinegar, then put it in fome dry powder fugar, or lump fugar pulverifed. Keep that matrafs on hot allies, turning and whirling it round and flat ways, by means of the neck of the matrafs which you hold in your hands with a cloth, and flop it not. The effect- is Inch : the heat occaflons the vapours to rife about the matrafs ; which by turning and whir- ling it as afore-mentioned, makes the fugar which is in it re-foak and imbibe them again. This operation difTolves the fugar, and reduces it into a fort of oil. LXVI. Another oil of fugar, without the affilt&nce of fire. Take a lemon, which hollow and carve out inward- ly, taking out all the pulp as Ikilfully as pollible. Then fill it up with fugar- candy- in powder* and fufpend it in a very damp cellar, with a bafon under it. There will drop an exceeding gooef oil, which is endowed with the molt admirable qualities for confumptive peo- ple, or them v'ho are affedted with a difficulty of breath- * n g~ r Note. A little of that oil in liquors gives to any one of them, to whic.h it is added, a very fine flavour. LXVII. An admirable eflence of red fugar. Pulverife five pounds of the belt double-refined, or royal, fugar ; which, when done, put along with eight ounces of brandy in a large matrafs, over a fand bath, ©iltil fome part of this firlt, on a flow fire to avoid burn-' ing the fugar. Re put the diltilled liquor over the fu- gar again in the matrafs. Continue to diftil and pour the liquor again in the matrafs over the fugar till the i ARTS AND TRADES. 303 fugar becomes red, which will happen at the feventh or eighth iteration of diftillation. 2,. Now diftil out all the brandy, and on the remain- ing fugar pour common water, which diftil alio, then add fame more, continuing fo to do, till you have drawn P out all the tinfture of the red fugar. I 3. Take next all thefe red waters, and run them through the filtering paper, then diftil the phlegm on a gentle fire to ficcity (or drynefs). Put again this diftil- led phlegm en the refidue, which place al together in a cold cellar. - You will find i'ome red cryftals which pick up, and when dry pulverife 5 then pour brandy over to diftblve that powder. Thus you will have an admira- ble quintefience of fugar, which has the virtue of pre- ferying the radical moiftnefs of the infide, and our health. Note. If you mix a little quantity of this precious quinteffence in an/ liquor or cordial, it a very fine ad- dition to it. LXVIXI, Another oil of fugar, exceflively good. Cut off the end of a large lemon, of which fqueeze out the juice ; then fill it with fine fugar, and apply to it again the cut-off piece. Put it in a clean glazed pipkin, which place over a fire of charcoal. The fugar having thus boiled one quarter of an hour only, put it in a bottle ; it never will congeal, and that oil is good ' for the ftomach, colds, catarrhs, &c. The odour and tafte, are both exceflively agreeable. The dofe is one table fpoonful at a time. LXIX. How to extract the effential oil from any flower. Take any flowers you like, which ftratify with com- mon fea fait in a clean earthen glazed pot. When thus filled to the top, cover it well, and carry it to the cel- lar. Forty days afterwards put a crape over a pan, and empty all on it to ftrain theeffence from the flowers by preffure. Bottle that efience and expofe it for four 3°4 SECRETS CON CE R NTNG or five weeks in the fun, and dew of the evening, ns j purify. One fingje drop of that eflerree is enough to icent a whole quart bf liquor. LXX. Eflence of jeflamine, roles and other flow- ers. 1. Take rofes of a good color and frefh gathered. Pick all the leaves, which expand in the fhade on paper. For two or three days, during which you are to leave | them there, afperfe them once or twice a day, morning and evening, with rofe-water ftirring them each time, that the rofe-water may imbibe and penetrate the better the leaves of thefe flowers.. 2. When this has been performed, put them in a glafs, or varnilhed veflel, which flop as perfe&ly as you can, and place in the corner of a ftable plunged in the hotted: j horfe-dung, 'which renew three times* that is, every five days. A fortnight after this, place the veffel in a bal- j neo maria: adapting a bolt-head to it and a receiver, and lute all well. Diftil the water, on which you will ob- ferve the eflence fwimming. This you muft divide by means of a wick, or filtering paper. Put the eflence in a glafs phial well flopped. LXXI. To draw an oil from jeflamine, or any other flowers. Soak fome fweet almonds in cold water, which renew ten times in the fpace of two days \ at the end of which, peel them and make one bed at the bottom of a veflel ; next to this bed, make another of flowers, and thus con- tinue to make flrata fuper flrata with your almonds and flowers, till the pot is full. Renew and change the flow- ers till you can judge that the almonds are perfectly im- ij pregnated with the odour and fragrancy of the flowers, tiien extract the oil by the prefs. ARTS ANT) TRADES . 3°5 LXXII. To draw the effential oil of rofes. Pound in a mortar, thirty pounds of leaves of rofes with three pounds of common decrepitated fait ; then put all in a pot well luted, which fet in a cool place. Fifteen or eighteen days after, moiflen well this matter with common water, flirring it with a flick till reduced into a pap. Then put it in an alembickwith its refri- gerator. Make a pretty fmart fire which will fend firft the water, but next will come the oil fufceptible of con- gealing by cold and liquifying again by heat. One or two drops of that oil gives more fmell a hundred times \ than the diitilled water from the fame rofes. LXXIII. The oil of cinnamon. . Bruife firft the cinnamon coarfelyin a mortar, and put it a-foaking in water,. in which, add a little pounded tartar, with a table fpoonful, or two of honey. Eight or ten days after, place the veffel on the fand bath^ and you will obtain by diflillation, an excellent oil of cinnamon. .. LXXXV. An effence of jefTamine. Diffolve, over the fire, one quarter of a pound of fugar in a quarter of a pint of common water. After having fkimmed it, boil it to perfedt evaporation of all the water ; then take it off from the fire, and fling two handsfui of jefTamine flowers in it. Cover the veffel, and one or two hours after, flrain the effencf, and bot- tle it. It is of an exceflive agreeable odour. The dofe h one drop only, or two per pint of liquors. LXXV. Effence of Ambergrife,. Set to infufe half a dozen of lemon peels in three half pints of fpirit of wine, and fet them thus in a cold place for two days, in a veffel well flopped. After that time . take. off tire peels, which fqueeze through a linen,, - and... 306 s EC ret s concerning put as many freili ones in their dead, which reiterate* three different times. When you take off the laid peels grind three grains of ambergrife and one of mufk, which put with the fpirit of wine in a matrafs over a gentle hre till the amber is perfectly dilfolved. There will fall fome ground at the bottom of the matrafs, de- cant the clear part from it in a bottle,, and keep it for ufe. Note. This effence might be made with the burning fpirit of rofes. LXXVI. Effence of capon and other fowls. Cure the infide of any fowl by taking away all the en- trails. Fill it with. lump-fugar pulverifed and mixed with four ounces of damalk raifins per fed ly ftoned. Sew the fowl up again, and put it in a pipkin, which cover carefully with is lid and lute all round with pafbe. Place this pot in an oven, when the bread goes. in and take it out along with it. Then uncover it, and drain the liquor through a cloth, with expreffion of the animal. This effence is the greated redorative for old or enerva- ted people likewife to haden the recovery of health after long illnefs.. The dofe is two large table fpoonf-. ful early in the morning fading, and as much at night three orfonr hours after fupper. LXXVII. Virginal milk.. 1. Take one ounce and a half of benjamin ; florax as much, and one of eadern white balm. Put all in a thick glafs-phial, with three half pints of fpirit of wine, which pour over. Put this, in digedion over hot allies till the fpirit of wine appears of a fine retl color, then it is done. 2. To ufe it, put only two or three drops of it in half a glafs tumbler of water, and.it indantly turns as white as milk. 3. Exteriorly ufed, it whitens the fkin if you wafli yourfelf ' with it, it has, likewife the fame eded upon. ARTS AND TRADES. 3 °T teeth by rinfing the mouth an d rubbing them with it. Interiorly taken, it cures the heats and burning of the extinction of voice. LXXVIII. How to make the Hipoteque. To every quart of water you want to employ, put one quarter of a pound of fugar, which boil and fkira care- fully. Then add a few cloves, a little cinnamon, and fome lemon zefts, which boil all together four or five minutes longer, and ftrain it through a cloth. To color it, you may put half a pint of good red wine to each quart of w r ater you have employed ; and, to give it a certain, piquant, you may again add a little brandy if you like* LXXIX. An exceeding good ptifan. Boil well, in fix quarts of water, one pound of liquo- rife root ; to which you may add one handful or two of coriander feed, and a few cloves. Two or three hours after this infufion, ftrain the liquor through a cloth, and keep it to make 'ptifan, when you want it, by putting a difcretionable quantity of it into fome common water with a few lemon peels to give a pointe. The liquorice may ferve twice. LXXX. How to color any fort of liquor. Bruife into a coarfe powder fome fantalum rubrum, which put into a bottle with a difcretionable quantity of fpirit of wine poured over in. In five or fix hours time the tin&ure will be very high ; therefore it will be fit |to give a # color to any liquor you chufe, by pouring fome of it into the liquor, and fhaking it till you find it is colored to your liking. LXXXI. A ladies fine rouge, not at all hurtful to their fkin like other rouges, wherein there always enters njuture cf lead, or quick, fiver* SECRETS CONCERNING 3cr3 The above preparation of Tantalum rubrum, modified with common water to take off the ftrength of the. fpirit of wine, and an addition of one clove, a little, civet, a little cinnamon, and the bulk of a filbert of alum, per quarter of a pint of. liquor may. be ufed with fafety by ladies to heighten the bloom of their face. LXXXII. An exceeding fine fmellmg water, made at a very fmall expence. Take two pounds or two quarts, of rofe water drawn by diftillation in balneo maria?,, which put in a large bottle filled with frelh rofe leaves. Sop this bottle well with a cork, wax it and cover it with parchment, then expofe it to the fun for a month, or fix weeks ; after- wards decant the liquor into another bottle in which, for every one quart of liquor, add two grains weight of oriental inufk, and cork it well. This water is of a char- ming fragrancy, and lafts a great while whatever part of your body you may rub with it. It even communicates the odour to them you touch after having rubbed your hands with it. LXXXIII, The receipt of the Eau-imperial,. or impe- - rial water. 1. Set a-drying in the fun fora fortnight, the rindr of twenty-four oranges. Then pound a quarter of a pound of nutmegs, the fame quantity of cinnamon and as much cloves. Put all together a-foaking in a large bottle with rofe water^and expofe it for feventeen days in the fun... 2. At the end of that term pound one p,ound of rofe leaves which have been gathered two days before, with two handsful of fweet marjorum, two. pounds of laven- der, two handsful of rofemary,.. two pounds of Cyprus,, two handsful of hyffo.p, as- much wild rofes and as much betony . Put all thefe together by themfelves in a bot- tle, well ft opped ? , and place it. in the.fua. for. two days ARTS AND TRADES . 309 then having poured fome rofe water over them,fet them again three days longer in the lun. 3. When all this is done have an alembic ready, in which make a bed of one pound of rofes, and over it another bed of one half of your aromates ; next, ano- ther bed of one pound of violets of march, and over it a bed of the other half part of your aromates with a crucible of mu Ik, and as much of ambergrife. Adapt the receiver to the bolt head, and diflil the liquor by the gentle heat of a land bath. 4. When the water is entirely diffilled, let the vef- fels cool, and having nn luted them, put on the fasces a pint of role water. Lute the veffels again, and diflil this water as you did the firft, it will be far fuperior to it. Unlute again and put vinegar in the Alembic over the fame faeces, and diflil it likewife as you did the pre- ceding waters. That vinegar will have great virtues, and efpecially that of preferving you againfl an air in- fected by contagious and peftilential dii’orders. LX XXIV. The receipt of the fyrup of orgeat of Montpellier. 1. Take a pound of barley which you foak in water'; and, having peeled it grain by grain, make a knot of it in a bit of linen. Put this knot in a pot over the fire with about a quart of water. After having boiled it gently three or four hours, put into the water one pound of fweet almonds, which mix and dilute well in it. Then take off the knot of barley, which you pound like the almonds and mix like them in the water. Strain all together through a piece of linen ; then pound the grounds well and pour all the water over it again, which ftir all together and ftrain again. This water will look very thick. Put one pound of lump fugar in powder, to that liquor, and boil it into a fyrup over a moderate fire. You will know that the fyrup is done to its right degree if, letting one drop fall on the back of your hand, it remains in the form of a pearl. Then take it. aff from the fire ? and when cold ; give it what flavour 3 io SECRETS CONCERNING you chufe, whether amber, mufk or other odour. Such is the fyrup of orgeat, which you bottle and keep for life. 2. To make the draught which, in coffee houfes or other places of refrefhment, is called orgeat, put at the bottom of a decanter half an ounce, or one ounce, of that fyrup and put common water over it, then fiiake the decanter well to mix the water and the fyrup together. It is fit for drinking directly. In the fummer you may cool it, if you chufe, in a pailful of ice and water, and you may add fyrup, or water, to the firfl mixture, ac- cording as it wants to make it agreeable to the palate. LXXXV, A receipt to make an imitation of coffee. , 1. Take any quantity of fueh beans as they give to horfes among their oats, which put into a pan to. road over the fire till they begin to blacken. Then take a little honey w ith the point of a knife, and put it among the beans turning them well with it, till foaked in the. beans, repeating the fame procefs feveil or eight times, or till ia fiiort they are quite black, or of a very deep brown like chefnut color. Now take them off from the fire, and while they are quite burning hot put for every large handful of fueh beans, half an ounce of cafia-mun- data, with which imbibe them well in ftirringand flick- ing them in the pan as much as you can, and they are done. 2. Thefe if you grind in the mill and make coffee of, as you would of the other, it will have the fame taffe and flavour as the true Moca-coffee, fo as not to be dif- tinguiflied from it by the greated connoiffeurs. Note. This coffee may be drank either thick or clear with fugar as ufu'al. LXXXV 1 . Another way. Take a quart of rye, which clean and road as the beans in a pan till of a fine brown, then grind it. To rife it, mix it half and half with the true coffee and make it as ufual, by putting it in boiling water and letting it boil five minutes. ARTS AND trades. Note. This coffee is much ufed among the people of quality who prefer it /to the pure and real coffee to ftrengthen the ftomach, efpecially when taken at night before going to bed. LXXXVII. Directions for preparing the true coffee. i. True coffee muff be torrified (vulgarly roafted) in an iron pan, or in a glazed' earthen pan, over a clear charcoal fire without flames. Turn it wuh a wooden flick wdiiie it is on the fire, to make each grain take the roaft: more regularly and equally ; and fffake it now and then by tolling it up from the pan into the air, and in the pan again. It is well and fufficiently roafted when it is all of a dark brown, or the color of tan. 2. There is a much better method of roafting it which is infinitely iefs troublel'ome and more handy, by which coffee is excefiively well and regularly roafted. It is by means of a certain iron drum made in the form of a la- dy’s muff-box, with a handle at one end, 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 the top qf a cha fill g.-di ill made on purpofe, in which there is a char- coal fire, you roaft the coffee by turning the drum over it with the above-mentioned handle j and thus the cof- fee roafts in the mod regular manner. 3. When the coffee is roafted, you grind it, in fmall mills which are made purpofely for it, and the powder you keepciofely confined in a leather bag, or better ftill, in thole leaden boxes of Germany with a ferewing lid. However it is ftill much preferable to grind no more at a time than what one wants Jo ufe at once. 4. The liquor of coffee is made by putting one ounce of that powder to three quarters of a pint of boiling water to make three full difh^s, or four fmall ones of coffee. And, after an infufion of five or ten minutes, du- ring which it is kept boiling, the coffee is fit for drink- ing. ✓ 3 12 SECRETS CONCERNING 5. Obferve that the ffrength of the powder occafions -an effervescence in the water when you put it in boil- ing; therefore to avoid that inconveniency which would procure the lofs of the moil fpirituous part of the coffee, you muff take the water from off the fire and pour fome into a cup fir ft, before putting the powder into it, then ffir with a long handled box fpoon, the powder in the water, avoiding to touch the bottom of the coffee-pot, which would immediately make it rife and run over. If however, it fhouid maitgre all your cares, you then flop it by pouring on it the water which you fpared on pur- pofe for it in the cup from the beginning. Then, bring- ing it to the fire again, you let it boil gently, as we faid before, the value of five or ten minutes. 6. There are nice people who, not content with this plain way of preparing the liquor of coffee, make the following additions to it. Firft, they pour it clear from its ground into a filver, or other coffee-pot; and taking red-hot tongs from the fire, melt between them, over the liquor of coffee, two or three large nobs of fu- gar, which drop from the tongs into it ; then they ex- tinguifh. the tongs themfelves in it afterwards. This ce- remony gives it, it muff be confefied, an admirable fla- vour and inoft agreeable taffe. Some put fuper-addi- tionally to it again one fpoonful of the 1110ft perfect dif- tilled role-water. This laff is excefflvely good for head-achs if, while boiling hot, filling a cup with it and putting a tea fpoonful of rofe-water, you fet your- fielf a-breathing the fumes; and, in order to breathe them more perfectly, throwing an handkerchief over your head ; and letting drop over the cup, bring it round again to you, while you keep you nofe over it. Thus you prevent the avaporation of the fumes, and gather them all yourfelf. There is not fo ftrong a head-acli which can refill this operation. LXXXVIII. Directions for the preparing of tea. We fhouid not have offered to fpe'ak here of the me- thod of preparing the liquor of tea in a nation where 2* ARTS AND TRADES . 3*3 Jtbe ladies make it one of their chief talents and molt delightful paft-time and amufement $ and where it is fo generally ufed, and become in fome meafure, fo neceffa** ry an evil, that fuch people might be found amongft the lower clafs as would rather renounce one meal than go without their tea even in the afternoon. But we have to mention two different methods of preparing that li- quor, after the Japanefe fafhion, whence the belt tea comes, which, to fay but little of them, feem not un- worthy of our notice, and, to do full juftice to them, may be faid to have a right to claim preference over the Englilh method ; the one for its fuperiority in point of flavour ; the other for its advantage in point of eco- nomy'. The firft method is to put in abafon whatever quan- tity of tea you like ; then, pour boiling water over it : and after having covered it a reafonable time, drink it out of that very c fame bafon, without ever adding any frefh water to the tea which remains at the bot- tom. 2. The fecond is praclifed by the economifts, who, in order to fpare the quantity without loflng any of the flavor, reduce the tea into an impalpable powder. This powder being put in the boiling water, incorporates with it in fuch a manner, that it feenis as if it tinged it only, fince nothing fubfides at the bottom. By this means it is evident that a much fmaller quantity is re- quired of this, impalpable powder than of the leaves themfelves : therefore that one pound mu ft go infinitely farther, which mu ft of fome be advantage in a country where duties are fo immenfe on that commodity. 3. The French who have no notion of making tea one of their amufing entertainments and periodical objefls of vifiting, have a very bad method of making it. As they never ufe it but on phyflc days, and as a phyfic itfelf, they indeed make At as they would any preparation of that kind. In a coffee-pot they boil firft their water ; when this does boil, they put in their intended quanti- ty of tea, and let it throw one or two bubbles, then D d SECRETS CONCERNING 3*4 take it afide from the fire to let it infufe about half a quarter of an hour, after which they drink it by bafons full, as here we do water gruel, to afiift the phyfie and promote its effect. Note. Thofe who are not ufed to regular and daily drinking of tea, have not a finer and more powerful re- medy againft indigeflions caufed by repletion of the fto- mach, or excefs of eating. One bafon, or two, of ve- ry flrong tea, drank hot, will, in lefs than half an hour, irnftop all the conduits, and free all the pafifages. LXXXIX. A receipt for making of chocolate. 1. DifTolve in a copper pan feme pulverifed royal- lump-fugar, with a little orange water. When the fu- gar is turned into afyrup throw in the cocoa, the vanil- loe, the cinnamon, Mexican-pepper, and cloves, all, and every one of which, ought to have been firfi reduced in- to an impalpable powder. Stir all well while it boils ; and when you judge it to be fufh’ciently done, pour the pafte on a very fmooth and polillied table, that you may roll it and give it whatever form and fiiape you like. 2. To drink it you prepare it with either milk or wa- ter, in which, when boiling-hot, you firfi difiolve it, then, with a box-mill, made on purpofe, with a long handle, you mill it to froth in the pot in which it is a- rinaking, and pour it afterwards in cups to drink. Secrets relative to the Confectionary Business. I. Preferved nuts, i, ATHER thenutsatMidfummer, or thereabouts, \JT that is to fay, before the woody fhell begins to harden under the green rind. Cut open and throw off that green rind : and throw immediately, as you do it, the nut into a pailful of cold water, to prevent its blackening. When all are ready, boil them four or five minutes, and throw the firft water away becaufe it is bit- ter. Put freih water, which boil again and throw away as the firft, and repeat this operation, a third and fourth time, if required, to take off all the bitternefs of the nuts. 2,. After they have boiled in their lafi: water, take them out and throw them in cold water for fear they fhould turn black {till. From this water change them again -into another, cold likewife, in which you are to put them one by one, as you take them from the firff, and preffing them between your fingers to purge them from all the bitter water they might ftill contain. 3. Now make a fyrup as ufual, in which boil fome le- mons peels for the fake of fragrancy only, taking them all out after a few minutes of their being in, then put the nuts in their Head which leave to boil in the fyrup as long as you think proper. 3 x6 SECRETS CONCERNING % Note. Some add a few cloves in the fyrup ; but they ihould be very fparing in doing it, as this ingredient might tinge the nuts in black. II. Orange-flower pafte. x. Boil in four quarts of water one pound of the bare leaves of orange flowers well picked. When thele are deadened and foftened by this boiling, take them out. with a Ikimmer and fet them to drain. Then pound' them in a mortar with the juice fqueezed out of two lemons, more or lefs according to your tafte. 2 , In the juice, which Ilia 11 come from thefe flowers bjr pounding, diflolve one pound of fugar, and put the pafte in. Stir it a little, then let it cool, and lhape it afterwards to your liking. III. Pafte of Jeflamine. Have one quarter of a pound of jeflamine flowers, and pick them. Boil them next in ,water till foftened, and they have given their odour to it. Then take the flowers out, which drain, and pound afterwards in a marble mortar. Put fugar in the water, and boil it to a furup % put the pafte and fpirit in, whitest boils for two or three minutes. Now take it out and lhape it as you would like to have it, IV. Apricot pafte. Boil one pound and a half of fugar into a fyrup. Put in three pounds of apricots, deterged of their Ikin, and pounded in a marble mortar, &c». Then proceed as above for the reft, obferving only to chufe the ripeft apricots, you can fhd* ARTS AND TRADES . 317 V. Currant pade. 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 fliall have boiled a while, drain them on a fieve, then (train them. 2.. Now put' this liquor again in the pan and boil it, adding more fugar in powder, till co-n fumed and wailed to the confidence of a pafte. Then form the pafte in the (shape you like,. VI. * A verjus-pafte. Chufe verjus half ripe ; cure it from all (tones, and put it in a pan on the fire with a pint of water to every three pounds of fruit. After five minutes boiling take it out and drain it. Squeeze it through a fieve, then wade it to thick.nefs for a pade. Now boil as many pounds of pulverifed lump fugar, to a fyrup as there are of fruit. When done, abate the fire, and add the fruit pade to the fyrup, continuing to concod all toge ther on that mild fire for a while. Then give the pade, as. l'oon as it is come to a proper confidence, what fiiape and form you like. VII. How to make fy.rups with all forts of flowers which (hall be pofiefied of all their tafle, flavour and fragrancy.. 1., Heat in a., pan about half, a pint of* water, then put it in fugar in the proportion to the quantity of flow- ers you may have; boil, (kirn and thicken it to a proper confidence. When done put your flowers in a glazed veflel, and cover it over with a linen, through which pouring the fyrup, you drain this upon the flowers. Thefe being thereby quite deadened, put all together again in the fame piece of linen, and drain it again in another yeflel fqueezing well the flowers. Then bottle * See p. 285. Art. xviiia D d 5 U SECRETS CONCERNING ! 3 l8 this fyrup, and keep it for ufe well (topped.— Whenever you want to give the flavor of thofe flowers to any li» quor, you fweeten it with this fyrup— To every four ounces of flowers, the quantity of fugar requisite to make that fyrup is generally one pound and a half — Ob- serve that all flowers whatever mult be well picked of all their cups, ftaminas, &c. and nothing but their leaves ought to be made ufe of. VIII. Rafpberry fyrup. Malli the rafpberries, aud dilute them with a mode- I rate addition of water, then (train them to divide the thick from the clear part. To every quart of this j clear liquor put one pound of lump fugar pulverifed, and boil altogether on the fire in the preferving pan. Skim and clarify carefully the fugar, according to art with the white of an egg beaten in water. When the fyrup is come to its right degree, (which you may know if, by throwing a drop of it in a glafs of water, the drop finks whole to the bottom, and fixes itfelf there, without running out along with the water, when you throw this way) ; take it ofF from the fire, and let it cool till fit for bottling. IX. Apricot-fyrup. Cut in fmall bits fix pounds of very ripe aprieots, which boil afterwards in a gallon of water till they are all reduced almoft to a pulp. Let them cool, then fqueeze them through a fieve. Now drain again this liquor through the jelly-bag, and put it in the preferv- ing pan on the fire, with four pounds of fugar. Skim, clarify, and boil the whole to a fyrup, which try as above-dire&ed in a glafs of water ; and when done,_ let it cool, and Lottie it to keep for ufe*. ARTS AND TRADES. X. The verjus fyrup. 3*9 Have verjns in grapes, which pick out of its "(talks? and pound in a marble mortar. Strain it through a fieve fir ft, tHen through a jelly-bag to get it finer. To two quarts of this juice, which put into a preferving pan, add four pounds of fugar, and boil it according to art to a. of fyrup. XI. A general manner of making fyrups, applicable to almoft all forts of fruits, efpecially currants. Pick a quantity of red currants of all their (talks, and fqueeze them through a fieve in a commodious veffeL Carry this veflel to the cellar placing it on a (tool, or any fufpended fhelf from the ground ; and, after that juice fiiall have worked three, or four days, (train it through a Yieve in another veftel,. then through the flannel bag to get it as clear as poflible. 2,. Now for every two , quarts of fuch liquor, have four pounds of fugar, which put in a preferving pan, and melt over the fire,, with a little cinnamon water to help the diftolution of it. Boil it thus to the confidence of caramel, without however burning it ; and, when at that degree, pour through the holes of the (kimmer, the meafured liquor which you muft boil alfo to a perfeft fyrup accordingto the a'fore-prefcribed trials. All thisbe- ing well executed, take it off, let it cool, and bottle it for ufe. Note. All forts of fyrups, fuch as cherries, rafpber- ries, and others, may be made in the fame manner, with this difference only, that they are not to be put to work in the cellar, but employed direftly as foon as the juice is fqueezed out of the fruits. XII. To make liquid currants -jam. Pick four pounds of currants, and clear them of their ftalks* Put afide two pounds and a half of them in a dilhj. and fqueeze the other one pound and a half 3 * 0 - S EC RETS CO NCE R NJNG remaining. ,Now,. in a preferving, pan, difTolve four ^ pounds of fugar ; and, when come to a fyrup, put in the two. pounds and a half of whole currants along with one pound, and a half of juice of the fame, which boil altogether to perfe&ion. XIII. To make the fame with cherries. Have two pounds of the fined: cherries, from which take off both tail and Hones. Prefs out the juice of them, and put it in a preferving pan with a pint of wa- ter, and four pounds of fugar. Boil all together to thicknefs, then add fix other pounds of the fineft cher- ries, from w r hich the tails only*, and not the ftones-> have been picked. Boil all to a fyrup, “and when this {lands the trial of the glals.of water, as mentioned above,, all is done,, and fit for potting.. XIV. Another way to preferve cherries, with or with- out (tones.. Put eight pounds of cherries, either with or without their ftones r in an earthen pan over a very moderate charcoal fire, to evaporate their fuperfluous moifcnefs which to obtain,, you keep incefiantly ftirring, taking care to avoid malhing them. Then add four pounds of lump fugar pulverifed, in which continue to llir the cher-. ries, and boil all fo that the, bubbles fhould .cover the 'fruit, and that the fyrup might hereby be ikimmed'tHl done to perfection, which you know when a drop of it put on a plate runs with difficulty, being, cold ; then the cherries are fit to pot. XV. To. make the liquid rafpberry.jam. Boil, to a flrong fyrup^ four pounds of fugar. When - done, take the pan out of the fire, and put in four pounds of rafpberries well picked, and not mafhed in the leaft. Put them in gently at fir ft, and with a very particular care, 4 for fear of fqueezing, them, for, when. the. heat .ait ARTS AND TRADES. 321 the fyrup has once feized them, they are not fo apt af- terwards to break. Stir them therefore a little in the fugar, and when they have thrown in their juice, put them again on the fire, to com pleat and perfect the mak- ing of the fyrup, according to rules and proper trials,. XVI, The verjus- jam. 1. Open four pounds of verjus in grapes, with a pen- knife ; and, with the fame, pick out all the ftones. Throw thefe grains, as you do them, into a bowl of clean and frefli water. When all is done, take 'them out again with a fkimmer, and put them a-draining in a fieve, whence throw them next into a pan of boiling water. 2. While this is in the water, let it not boil but only fiinmer : and when the verjus begins to fwim oh the top of the water, take it off directly from the fire, and co- ver it with a cloth to cool gently, while you diffolve? boil, and clarify four pounds of fugar to a fyrup. 3. A little while before the fyrup is ready, fet your verjus a-draining in a fieve, then throw it in the fu- gar, when this is done to the proper degree. Continue to keep up a gentle and regular fire, till you fee the ver- jus taking a good green : and, when that is the cafe, give it a good brifk fire, and finifh it quickly, elfe it would firft turn black, and then yellow.— Take care al- fo not to do the furup too much, for it would be apt to eandy. XVII. The fame with powder fugar. 1. If you want to do the fame with powder fugar af- ter the verjus is picked, and the ftones taken out as be- fore, it mull not be thrown in the cold water, but in a dry preferving pan only, not to lofe the juice which comes out of it when cut. 2. Then to every one pound of verjus add another of fugar, fuch as we mentioned, you powder this over the Yfrjus. which is in the pan, and let all on a gentle fire^ 321 SECRETS CONCERNING on which it can only fimmer and not boil. This will make it some very fine and green, when you muft, a$ in the preceding receipt, be very expeditious in fi- ni filing it, for the fame reafons therein mentioned al- ready. XVIII. Peeled verjus. Peeled verjus is. made as follows. Chufefome fine ripe verjus, which peel carefully with 'the point of a penknife and ftone, then throw it into a dry bowl, to preferve the juice.— -Then ditTolve, boil and clarify, according to art, as many pounds of fugar as you have of fruit, in which,, when done to the confidence qf a fyrup, throw in the verjus from the bowl. Stir and boil it gently, till it turns green, and finilh it with fpeed. Let it cool, and put it in very dry pots. XIX. To preferve March, double or fingle, violets. Have one pound of violets, gathered on the fame day, before the riling of the fun ; and pick them well of all their tails and green which is about them. Then make a fyrup with two. pounds and a half of fugar cla- rified, &c. In this fyrup, while boiling, throw the violets and plunge them ail well under the rifingbubbles of the fugar. Let them not boil more however than five or fix minutes* for fear they .fhould lofe their color. And by this method they are done to perfection for them who want a liquid preferve. But whoever wants a dry preferve of the fame, mufb attend to the follow- ing prefcription. XX. To make a dry preferve of the fame violets. When you want to make a dry preferve of March-vio- lets, whether double or fugle, you niuft, as foon as they are come to the degree we juft now mentioned to make them liquid, take them out immediately from the hre, and while the fugar is ft ill boiling, take the violets out ARTS AND TRADES . 3*3 *f it with a fkimmer, and put them a-draining in a fieve, calender, or table cloth, till they are cold. Then put them in another pan over a very How charcoal fire, fur- ring them inceflantly with your hand, for the' f pace of two hours, or thereabouts, and powdering over them, at distances of times, feme of the finefc royal loaf fugar, in fmall quantities at a time, in order to dry and candy them. XXL Another way to make them liquid. If you want to make the bed: ufe of the fame clarified fugar, which ferved to make dry preferved violets, you may do it by putting half a pound, or thereabouts, of thefe flowers in the lame fy nip then boiling on the fire, and there let them foak and lye for five or fix minutes, they will then be liquid as in Art. xix. XXII. To preferve apricots, when neither too ripe nor too green. Chufe a quantity of apricots, juft turned, but not ripe, and the fruit of which has Hill all its hardnefs and greennefs. Take out the Hones, by means of a fmall-bladed knife, or Hick, which introduce at the point of the apricot, till you feel the Hone, and then pufli to make it come out at the tail. When you have thus prepared four pounds of them, (weighed after Hon- ing) have a large and wide pan of boiling water on the fire, in which throw them in order to blanch them, tak- . ing great care that they fliould not fpot in the water. When blanched, take them out with a fkimmer, and fel them a-draining on a fteve. Tjien boil and clarify four pounds of fugar, and make it into lyrup. When done, take it out, and put it in your apricots foftly, one by one. Then fet them again on the fire, and give them two or three bubbles. As loon as after which, take the pan from the fire, and let them cool. By this means they throw off their fuperfluous moiflnefs and take the fugar. A certain while after, that is, when cold, take them 3M SECRETS CONCERNING from the fugar with a Hammer, and fet them a-draining, while you put the fyrupon the fire to boil. When drain- ed put them again into the boiling fyrup, and give them five or fix bubbles more, after which let them reft two or three hours in the fyrup as they are, or even till the next day if you like it, at the end of which term you may pot them in that ftate. XXIII. How to make a dry preferve of them. When you want to make them in dry preferve, or what is called mi-fucre, you mull always proceed from beginning to end as above-directed, till the time they are fit for being potted in liquid, inftead of which you take them again once more out of the fyrup, and fet them a-draining, then range them on Hates at regular diftances, fo that they may not touch one another. When thus prepared, powder on them, through a filk Sieve, fome of the finefl loaf fugar pufverifed, and put them in the ftove to dry. Whsn dry on that fide, take them out from the flates, and turning them the other fide upwards on a ficve, or fome lort of fmall light willow grates made on purpofe $ powder them again with fugar as before, and when equally dried and cooled, you may put them in boxes with white brown paper. Note. Some like to have them done in halves, other- wile called, in genteel term ot art, en-oreilles, (in ears), •which changes nothing in the procefs of „ the operation, but that of opening them in two from the beginning. — All forts of plumbs, and the peach, admit of the lame mode of operation, to make their, into dry or liquid pre- serves, either whole, or in ears. XXIV. To preferve green apricots. I. Gather yourfelf ydur apricots when green, that you may be fure they are all very frefh, and have not •had time to wither. Then pound fome fait in a mor- tar and make it as fine as you poffibly can, and putting a ARTS AND TRADES. 3 2 5 handful of this fait in a napkin, with as many apricots as you think you can well manage ; fold the napkin, lengthways, bringing the long fides of it over the apricots, and taking the ends of it gathered one in each hand, fhake and roll them backwards and for- wards with the fait in the napkin, adding one fpoonful or two if requifite, of vinegar, which pour over them when thus agitated. This procefs is with in- tention of curing them of their down, and when that is obtained, throw them in cold water to wafii them well, and continue fo to do with the reft, till they are all done, 2. After having thus well walked them in that firft: water, put them into new cold water, to wadi them well in it over again, after which put them a-draining on a fieve. Then boil fome water, and throw them in, where- in they are to be kept boiling till they become foft, and which you take care to try now and then, by taking one or two with the Ikimmer, and thrufting in a wood- en toothpick, or very fine Ikewer ; if this get an eafy admittance in the apricots, they are fufficiently done. Now take the pan from the fire without delay, and with the Ikimmer, take the apricots from that boiling water into fome cold. 3. When your apricots are in this filiation, make a fyrup, by diffolving, boiling, and clarifying, according to art, as many pounds of fugar as you have got fruit, and, having put in your apricots, let them boil very gently. They will immediately turn of a very fine green, Youmuft not prefs on the finifliing of them; on the con- trary, take them off from the fire, and give them a cou- ple of hours reft, during which they foak in the fyrup, throw off their moiftnefs, and take the fugar. After they have thus refted a while, fet them again on the fire, and finifli them as faft you can, that they may preferve their greennefs. Note. There are fome people who get the down off the apricots by means of a lye made with greenw r ood, or pearl allies, in which they wafii them once firft, and then twice afterwards, in other pure and clean cold water. But the firft method we have recommended E e 32.6 SECRETS CONCERNING with fait, is the bell:, the moft expedition?, and that which procures them the fineft green. — When you want your preferve to keep, you cannot do your fyrup with lefs than pound for pound of fugar with fruit ; but if they be not to keep, a little lefs may do. XXV. To make the Cotignac liquid. Suppofe you to have fifteen pounds weight of quinces, you mult have three pounds of fugar, and a gallon of water, all of which you manage as follows. i. Pare the quinces and cut them (mail, after having taken away the cores and kernels. Put your gallon of water a-boiling, then put them in, and let them boil there, till reduced alm.oft to a pulp. Strain all through a cloth, and fqueeze it in a bowl. When done, let it on the fire in the prefervin g pan, with four pounds of fugar, andboilit gently, till taking fome with the fkim- mer, and letting it fall on a plate, it fliall rife up like a jelly. Then pulh on the fire, and in five minutes after- wards the Cotignac is done. Note. If you put the peel and knernels into a knot, and boil them in that manner in the water, the jam will fo oner be red. XXVI. Another way. Pare fome pounds pf quinces, which cut into bits, and put in the preferving pan, with a fufficient quantity of water to foften them by boiling gently. Then add four pounds of lump fhgar, and continue boiling the whole till it is half done. When this is the cafe flrain all through a calender, and put it again in the fame pan over the fire to boil it to perfection, which you know, when by ftirring the jam hard, you may fee the bottom of the pan quite plain, and entirely uncovered. Then it is time to take the pan from the fire, to let it cool and pot the marmalade. ARTS AND TRADES . 327 XXVII. How to make the caramel. I Boil fome fugar, till it be almoft in powder : then, j for every half-pound of fugar, throw in one ounce of I fyrtip of capillaire, and immediately throw the whole in- to cold water. XXVIII. To make Raifinet. Take any quantity of black grapes, thebeft and theri- peft. Pick the grains from the (talks,, throw away thefe, I and fqueefe the others between your hands, and put I both the hudds and the juice in the preferving pan, to boil on a clear and fmart fire. Neglect not to ftir well this liquor, all the while it is a-boiling, with a wooden fpatula, for fear it illould burn at bottom. When you | perceive it may have Wafted a third, or thereabouts, ;! ftrain it through a fheer-cloth, to exprefs well all the j juice out of the hudds, which laft throw away. Put your 1 juice again into the pan to boil, and fkim it, ftirring I as before with the fpatula, efpecially towards the end j) when it begins to thicken. To know when it is done, jj put fome on a plate, and if, by cooling it becomes folid, it is a fign it is fulnciently done. Then is the time to j| take it off from the fire, and let it cool, after which !: you put it into ftone jars. XXIX. To preferve quinces in red. 1. Chufe the moft even quinces not ftony, and vul- garly called female quinces. Cut them into four, or I eight quarters as you like beft, then pare and core them. If you meet any ftones in the quarters cut then off too. 1 In proportion as you prepare them thus, throw them into cold water. Save the peels and cores : and mixing among them, when all your fruits are prepared, fuch of them as are fmall, crooked, and otherwifeill formed, and unfit to go along with the others, boil all in a fufficient quantity of water to make a ftrong deco&ion, which SECRETS CONCERNING pafs when done, and ftrain through a ftrong cloth into a pan. „ 2. In this deco&ion, put your other quarters, and boil them in thepreferving pan. When fufficiently done, put as many pounds of fugar as you had fruit, or three quarters of a pound at leaft. Boil this gently, and in a fJiort time the quinces will become moft beautifully red. When you fee they are come to perfe&ion, take them olf the fire, and pot them $ but do not cover them for a •lay, or two alter. XXX. To do the fame in white. 1. To do the fame preferve in white, you mud not make the deco&ion of the pairings. On the contrary when the fruit is pared and prepared as before menti- oned, you muff throw it into boiling water, and there let it continue to boil on the fire, till fufficiently done : then, take it out with the fkimmer, and put it a-drain- ing on the fieve. 2. While they are thus a-draining, make a fyrup ; and, when this is fkimmed and clarified properly, put your fruit in it boiling. Ten minutes after, or there- abouts, take the pan from the fire, and let all reft a- while, then fqueeze on it the juice of a lemon to whi- ten the quinces : and fetting them again on the fire, fi- nifh them quickly. XXXI. To preferve Rouffelet, Mufcadine, and other forts of pears. i. Chufe Rouflelet-pears, which fhould be neither too ripe nor too green ; which pare very neatly, and boil in water till properly done. Before boiling them, ob- ferve to ftrike them to the heart from the head, with the point of a knife. When properly done in the boiling water, take them out with the fkimmer, and throw them into frefli water. 2,. Make next a fyrup, with as many pounds of Tugar as you have pears, in which you put thefe and boil them ARTS AND TRADES . 329 five or fix minutes at firft, then take them from the fire, and let them reft a while to throw out their fuperfluous moiftnefs, and take the fugar. When that is done, fet them again on the fire, to compleat them quickly. Note. By doing as above, you will have a liquid pre- ferve of pears ; but if you want to have them dry, fol- low the directions given in Art xxiii. with refpett to apricots. f XXXII. A preferve of green almonds. \ 1. Prepare a lye of pearl ajfhes, in which wafh your almonds to rub their down off. Wafh them next in another common clean water, whence throw them in- to boiling water, in which they are to boil till foften- ed, fo as however, not to open themfelves, and which you try now and then, by thrufting a pin or a fine ikewer in fome of them. When done enough, ikim them out from this water, and throw them into cold, fet them a-draining in a fieve. 2. New make a fyrup, and throw your almonds in while boiling. They will immediately recover their green ; then finifh them as expeditioufly as you can, for fear they fhould turn black. — If you want to keep them, you muft put pound for pound of fruit and fugar. XXXIII. To make the fame into a compote. , To make a compote of almonds, you muft, after ha- ving foftened them by boiling in water, put no more than five or fix ounces of fugar to every pound of fruit. Then boil the fyrup into a pretty ftrong confidence, becaufe it liquifies fufficiently afterwards by the moiftnefs which the fruit returns. XXXIV. To make dry portable cherries. Prepare four pounds of fine Kentifh cherries, by de- priving them both of their ftones and tails. Then have one pound, or one pound and a quarter at moft, o.t ftn E. e 2- 33 ° SECRETS CONCERNING gar, which put a-diflolving on the fire in a pint of wa- ter. When this begins to boil, throw your cherries quickly in, and make them boil thus in the fugar about onequarter of an hour, or till the fyrupbeginsto thicken. When they are fufficiently done, take all off from the fire, and let cool, after which put them a-draining in a fieve ; then, putting three or four of them one in another, range them on Hates, and powder, through a fieve, put fome fugar 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. No fooner they are dry on this fide, but youmuft turn them ail on the other, and powder them over with fugar as you did before ; dry them alfo in the fame manner, and box them when cold, to keep for ufe. Note. Plumbs may be done in the fame manner. This fort of preferve is very agreeable, and may be carried any where. Few perfons are acquainted with the me- thod of making it. XXXV. The preferve of orange-flowers; whether in loofe leaves, or in buds, or even in grapes or bunches. Have four or five pounds of orange-flowers ; and that you may lofe nothing, but on the contrary, make the beft you can of them, put them in an alembic with two gallons of water. Lute well the veflels, and diftil about two quarts of good water. Stop then diftillation, let the vefiel cool : and, unluting them, put the orange- flowers a-draining on a fieve. When done, throw them afterwards in cold water, fqueezing over them the juice of a fmall lemon to whiten them. Now take them out again from this water, and put them in a very light and thinfyrup, not much more than luke-warm, for them to take the fugar. When all fhall have become quite cold, fkim the flowers out of this fyrup, and fet them a-drain- ing in a fieve placed over it. After they are well drain- ed, boil that fyrup for five or fix minutes, then let it cool again, till only lukewarm, and then put your flowers a-foaking again for twenty-four hours in it. On the ARTS AND TRADES. 33i next day fkim them off again, and repeat the fame opera- tion over again exaftly as you did the day before. At lafl fkim them out once more from the fugar, and put them a-draining for the laft time, after which fcatter them on tin fheets, Hates, or fmall boards, and having powdered them over with fugar, put them a-drying in an oven ; when dry on this fide, turn them on the other, and repeat the fame again ; till all is done and fit to put in boxes. XXXVI. A marmalade of orange flowers. 1. To make a marmalade, or jam, with the fame forts of flowers, take one pound of them, which wafll and dry in a cloth, and having put them in a mortar, give them a few ftrokes of the peffleonly to bruife them a little, not to mafli 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 your pound of orange flowers, which boil in five or fix minutes, and let cool. When cold, ftir all well with a fpatula, in order to mix well, and 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 nfuai. Note. They who have no alembic, being deprived of the opportunity of having orange-flower water, muff boil their flowers in a large quantity of water in the preferving pan, and when done, change thefe flowers immediately into cold, or fome other boiling water. Thefe flowers will affurne a greater w'hitenefs if you fqueeze the juice of a lemon into this fecond water. Then drain it, and' proceed for the reff as directed in the preceding article. XXXVII. To make an apricot, or peach jam. i. Chufe the ripeft apricots, which clean of all hard knobs, fpots, and rotten parts. Cut them in fniallbits 33 2 SECRETS CONCERNING in a preferving pan, which you have previouily weigh- ed. If you have put four pounds of apricots in it, re- duce them by boiling over a gentle fire to two pounds only, which you muff find out by weighing pan and fruit together, now and then till you find your right weight. When this is the cafe, put among your apricots thus reduced to one half, two pounds of lump fugar pulveri- fed, and mix all well for the fpace of five minutes over the fire, then take all off, let it cool, and pot. 2,. This fame corapofition, you may, if you will, put into pafte on flates, or in tin moulds. There is not more exquifite eating. You may alfo, with two or three roafted, or baked apples, mix a couple of fpoonsful of this marmalade, and make exceflive nice tarts with it, or again with pears baked under allies, nothing can be more delicate. XXXVIII. An apricot jam, after the French way. 1. Chufe fuch ripe apricots as are fit to eat. Peel their fkin off very neatly, and give them a bubble or two in boiling water, fo as not to have them diffolve how- ever in the water, and put them a-draining. When done, mafh them through a fieve, and let them reft a certain time to evaporate their fuperfluous moiftnefs. 2. While this is doing, make a fyrup with as many pounds of fugar as you have fruit, and take it off from the fire ; when the fyrup is cooled, pqt your fruit in, which ftir well with a fpatula, then put all again on the fire for ten minutes in order to make the fruit take well the fugar. When the jam is well done, fine and trans- parent, you pot it.. XXXIX. To make rafpberry, currants, and cherry jam. All thefe fruits muft be fqueezed through a fieve, then clarify the fugar, and throw in the juice, which you bring to perfection afterwards as directed, in the iaft re- ceipt . ARTS AND TRADES . 335 Thefe jams may alfo be made into pafte ; and, if you require to have them clearer, more pellucidous, and fufceptible of drying quicker, you may put a quarter of a pound more fugar, than the prefcription, to every one pound of fruit ; but it muff be confeffed that the pafte will fo much lefs have the flavour of the fruit. XL. To make a good currant jelly. Have four pounds of currants after picking. Then, diffolve in water four pounds of loaf fugar, which make into a pretty flrong fyrup. Now, put the currants in, and boil fo hard as to have them all over covered with the bubbles. Six minutes after fuch boiling, take the pau off from the fire, and pour the contents in a fieve to (train off all the liquid. Put this liquor again in the pan and boil it, till taking a drop with the lkimmer, and pour- ing it on a plate, it congeals as it cools. Then it is fit to pot. They who want to fpare the fugar, and have a great deal of jelly at a fmaller expence, may employ four pounds only of fugar to fix of currants, after picking, and proceed as above. They muff however obferve to do the jelly rather more than in the preceding caTer, when the fruit and the fugar are put pound for pound. XLI. To make a verjus jelly. Take ripe verjus which pick from its fialk. Put it in a pan with a couple 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 fire with the fugar, and boil into a jelly, to pot it after- wards. XLII. To make an apple jelly. I. Cut in fmall bits a dozen of gold rennets, and put them in the preferving pan, wfith three or four quarts of water, which boil to the reduction of one half. Throw 334 SECRETS CONCERNING 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. XLiil. To make the confer ve of orange-flowers. Take one quarter of a pound of orange flower-leaves well picked, which chop as fmall as you can, and wet over by fqueezing the juice of a lemon. In the mean while clarify, and make into a ftrong fyrup, two pounds of fugar, then take it off the fire and let it reft a while. Some time after, ftir it all around, and in the middle, with a fpoon ; and having thrown in your orange flower, prepared as before directed, mix all well with the fame fpoon, and put part of this compofition into paper moulds, or cafes, and form the reft into drops or lozen- ges, on iheets of paper. XLIV. A confer ve of violets. Pound iff a mortar one quarter of a pound of violets well cleanfed and picked, which, while you are a pound- ing, you muft wet with a quarter of a pint of boiling water. When it is thus wetted and pounded ftrain it through a flannel cloth ; then having melted and clarified two pounds of fugar into a ftrong fyrup, take it off the fire, let it reft, and pour in afterwards what you have ex- preffed from the pounded violets, ftirring all well toge- ther with the fpoon, and proceed in every other refped for the reft as dire&ed in the preceding article. XLV. A conferve with rafpings of Portugal oran- ges and lemons, conjointly or leparately. Put your rafpings to dry in a plate whether filver or china, it does not fignify. Prepare fome fugar into a fyrup not quite fo ftrong as recommended in the two ARTS AND TRADES. 335 laft receipts. Take this from the fire, and ftir it with a fpoon, both round the pan and in the middle ; then throw in your rafpings of lemon or orange, or even both together ; and, having ftirred all well, put it in the moulds and make your drops. XLVI. To make almonds a-la-praline. Make a ftrong fyrup with one pound, or one pound and a quarter of fugar. Then throw in two pounds of almonds, which ftir well with a fpatula, for fear they fhould flick to the pan. Therefore ftir them well till they have confumed all the fugar j then place them over a fmall fire to diflolve all the little knobs of congealed fyrup which remain about the pan, and ftir it till there is none left, and all fhould abfolutely flick to the al- monds. Have a great care that they fhould not turn into oil, and take notice when they pop, beeaufe it is a fign they are done. Take the pan from the fire, and cover them with a cloth j and, when cold, put them in boxes. XLVII, To whiten cherries, currants, rafpberries, grapes, flrawberries and other fuch like fruits. Beat one, or two, whites of eggs with orange flower- water, then fteep your fruit in, and roll it afterwards in a diili wherein there is lump fugar pulverifed and fitt- ed very fine. When it is well covered over with fugar, put it on a fheet of paper and fet it in the fun, or be- fore a clear fire, at a certain diflanceof it, only to dry it. You may thus ice all forts of fruits fufceptible of icing. XLVIIX. To make iced maroons. Slit the bottom fkin of every one of your chefnuts "and loofen it at that part without peeling them yet, then throw them into boiling water. When you think they have boiled fufficiently take a few of them and try whether 33 6 SECRETS CONCERNING or not a pin gets eafily into them by the flit you have made. If it does, take the maroons from the fire, then peel them one after another as expeditioufly as you can while ftill burning hot, and put them in a dry fieve. In the mean while, boil fome new water, and when all are peeled, put them all into it to make them throw all their reddilh liquor without putting them any more over the Are, but only and merely into the boiling water which you juft took out ; when they have well cleanfed them- felves in this water, take them off with a fki miner and put them in a light thin fyrup, in which boil them gently for ten minutes, then take them off the fire, let them reft fo that they may, take the fugar, then fkim them out of it and put them in a fieve to drain. Now add fome more clarified fugar to your thin fyrup, which boil together to a ftronger one : then put your maroons in, one by one, fetthemon the fire again, and boil all till the fyrup comes to be what confectioners call a-la-plume, Then talce them off the Are, and let them reft. Some time after, take a fpoon and caufe a certain agitation with it iii the fyrup by ftirring it on one fide of the pan fo as to caufe a thick and muddy look in the fyrup no farther than the width of your hand. While the fyrup looks thus, take your maroons gently one by one between two forks, and fauce them well in that thick part of the fyrup, then put them on a fieve over a difli. XLIX. To make the Koyal-maffepins. t. Take one pound of fweet almonds which throw in a bowl tilled with boiling hot-water, to help the peeling of them. In proportion as you peel them, throw them into another bowl filled with cold water. Then drain them, and pound them in a mortar, watering them at the fame time fo as to make them into a kind of pafle. Now put in the preferving pan one pound of fugar with a fufficient quantity of water to diffolve it. Boil it to a-la-plume, and then take it from the fire to dilute your pafle into it. Set the pan again on the fire, and turn ARTS AND TRADES . 337 your pafte over and over till it quits the pan freely without any adhefion at all. When, palling your hand on the pafte, you fee.it fmoothening without flicking to your lingers, it is a proof that it is done. Now take it from the fire, and drefs it with your fpatula on fmall hoards covered with fugar, in the form of fmall oblong cakes, of what fize you like* 2. When the pafte is all employed and dreffed in that form, let it grow quite cold. Then take every one cake one after another fmgly, and give each of them by it- felf half a dozen of ftrokes of the peftle in a mortar to render that pafte more delicate, addingalfo as you pound it thus, half -the white of an egg or a whole one if re- quifite, per pound, or pound and a half, of pafte. You may likewise, if you chufe, introduce in the pafte, while you pound it, a little orange or lemon peel preferved. Then yourolbit again in the pulverifed fugar, and drefs it again on the fame boards as before, either in oblong- cakes, or in round rings. When done take and fteep it in whites of eggs beaten with orange flower-water ; and, draining it well when you take it out, roll it again next in pulverifed fugar, then put it on a Iheet of paper When every one has thus been worked all through this procefs, put the Iheet of paper, thus loaded with thefe maftepins, in an oven, fo moderately hot as not to affect them too much, and give them only a very faint color- ing. 3. They who want their maftepins to tafte of the bit- ter almonds, may introduce one quarter of a pound, or even half a, pound of bitter almonds among the pound of fweet ones, from the very beginning and for the reft, proceed as direfted from the time of peeling. L. To make Savoy bifcuits. 1. Separate the whites of four eggs from their yolks. Beat them by themfelves to a very hard froth, at which time, you then put the yolks previoufly well diluted and continue beating all well together. Now introduce F f 33 ^ SECRETS CONCERNING 'half a pound of fugar pulverifed, and beat them all to- gether again. ' 2. When you are ready to drefs your bifcuits, have a quarter of a pound of fnperfine flour, which incorporate by beating well, then drefs it on a Iheet of paper ii\ the form you like befl, either round or oblong, and ice them over with fugar in powder to prevent their running. Put them in an oven, no hotter than for maflepins $ and, after a reafonable time they will be done. LI. To make bitter almond-bifcuts. Pound in a mortar three quarters of a pound of bit- ter, and one quarter of fweet almonds. When thus pounded, have eight or nine yolks of eggs which beat up and mix with your pafle of almonds, and two pounds of pulverifed lump fugar. This pafle mufl be a good deal harder tnanuthat of the Savoy bifcuits. Then with the end of a knife taking fome of that pafle, you place it in rows on a fheet itf paper, in w T hat form or fhape you like, and ice it with pulverifed fugar ; then put it in the oven as you do the Savoy-bifcuits or maffepins. LII. To make meringues. Beat well into a hard froth, four whites of eggs : then introduce in them four large table fpoonsful of fu- gar into a fubtile powder, and a tea-fpoonful of orange 1 flower-water, with a little mufk and amber prepared, j Put this pafle on a table, and roll it with the rolling j pin to the thicknefs of a crown piece, or double that : thicknefs at molt. Cut it in the form and fize yon like, bake it half way, or little more, and take it out. Make a flrong icing with the white of an egg, fugar pul'veri- j fed, and the juice of a lemon, in order to whiten that j ice, which you thicken as a flrong pap ty means of the fitgar in powder, freep your pieces of cut pafle one by one, and fet them to dry under the lid of the ftove co- j vered with fire, on the top of it. ARTS AND TRADES . 339 LIII. The fame with cinnamon, or chocolate. The. meringues, with chocolate, or cinnamon, are made as follows. Pound and fift into fubtile powder and diftin&ly each by itfelf the cinnamon, and a quan- tity of the above defcribed pafte, after a thorough drying. Then mix thefe two powders and a difcretion- able quantity of fugar together in the fame mortar, by means of whites of eggs beaten, continuing to pound | the whole till the paite be firm and however flexible. Now fpread it with the rolling pin to the thicknefs you like, and cut it in the fhape and form you pleale, then bake and ice it as ufual. If you will not have your meringues too hard, bake them on one fide only, and ice them on the other with orange flower water and fu- gar. When you dry them 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 dryed, the ice is as clear and tranfparent as real glafs. Note. With the chocolate the fame procefs is to be oblerved as with cinnamon. LIV. Another way of icing, contrived for the fake of certain fcrupulous perfons. For the fake of them, who, in the time of Lent have fome fcruple to eat mefles wherein there enters any thing belonging to eggs, you may contrive the following me- thod of icing. Lake fome gum adragant which put in- to a glafs tumbler with a little common water and orange flower ditto. When perfectly diiTolved, drain it through a cloth, and ufe it inftead of whites of eggs for pound- ing your pafte in the mortar as above directed. Then for the laft icing, ufe orange flower water and fugar, pulve- rifed as above. LV. To make gimblettes. Suppofe you take one quarter of a pound of flour, then one ounce and a half of fugar in powder, or two SECRETS CONCERNING 340 ounces at moll, will be quite fufficient with two or three yolks of eggs and one white only, then a little orange flower water, with a very little quantity of mulk and amber prepared. Knead all together, fo as to make a flifF dough with it; to obtain which you difcretionally Increafe the quantity of flour if neceffary. But fhould it become fo ft iff that you could not manage it to put in rings ; then you muft put it in the mortar, and foften it with a few ftrokes of the peftle and a little orange flower, or even mere pump water. Then you fpin it in rings; which, when made, you throw into boiling wa- ter and give a bubble or two ; and afterwards, drels it on Iheets of paper, and bake it till it is dry and brittle. LVX. To make bifcotins. Boil one pound of fugar to a fyrup a4a-plume ; thea throw in half, or three quarters of a pound of flour. Stir quickly all together to make a dough, after having previoufly taken the pan off from the fire, then take this .pafte Out of the pan and drefs it on a board, or table, co» yered with ptflverifed' fugar. Knead it quickly, and f pound it next in a mortar with the white of an egg, a little mufk and amber prepared, and orange flower water. When it is thus kneaded and pounded pretty ft iff, make it into fmall balls of the fize of a fmall apricot ftone, then throw them into a pan filled with boiling water. Tirft they fall to the bottom: but as foon as they rife on the top yon muft fkim them out of this water, and put them a draining in a fieve. Then range them on a ilieet of paper, or tin, and place them in the oven to bake and make them take a fine color. Note. If, when baked, you find any difficulty in ta- king them out of the paper ; wet a napkin and wring it, then fet the fheet of paper on it, foon after they will eafily come off* ARTS AND TRADES \ 341 LVIL To make lemon lozenges. Take one or two whites of eggs, which beat with fome orange flower water. Then add as much pul veri- fed fugar as they will foak up, to make a pretty ftiff pafte of it. Introduce alfo the rafpings of lemon peels. All being well incorporated, roll it all into fmall balls of the bignefs of your thumb, which range ©11 a fheet of paper and flatten afterwards a little, then put them in the oven to bake. LVIII. How to preferve orange-peels all the year round, but efpecially in the month of May. Cut fome oranges in four quarters, and peel thofe quarters. Then put the peels to foak in water for about ten or twelve days; after which term, dry them be- tween two cloths, and put them in a cauldron with a fufficient quantity of honey to half cover them. Boil them thus one minute or two, ftirring them inceflantly> Then take them off the fire, and let them reft till the next day, when you put them on again,, and let boil ten minutes or a quarter of an hour. For fix or feven days repeat the fame operation, taking great care inceftantly to ftir, turn and return them all the while they are on the fire. On the eighth day change the honey, and in the frefli honey boil them as long as it would take you, to repeat your creed, then pot them with that new ho- ne/ in which they boiled laft y and keep them for ufe af- ter having added fome cinnamon, cloves and white gin- ger, mixed and both reduced into fubtile powder. LIX. To make a pafte with whatever fruit it may be. Take whatever quantity you pleafe of any fruit, which peel and boil well in water, then ftrain the juice through a fieve, or a flannel.. Now weigh ten pounds of that pafte of fruit, and ten more of fugar pulverifed. Mix •fir ft five pounds of fugar with ten pounds of fruit, and put it a- doing on. the fire ; then mix four more pounds, F f x, 342 SECRETS CONCERNING of your fugar. When done, put with a fpoon (or iron plates previoufly powdered with fome of the pounds of fugar which were left (fome of that pafhe from diftance to diftance. Set thefe to dry on a chafingdifh, in the fun, or in the open air, turning and re-turning them 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 con- ferve of rofes, buglofs, burrege, Sec. even red cur- rants,. LX. The Genoa pafie. Take equal quantities of quinces and odoring apple’s pulp. The pulp is prepared thus: peel thefe fruits? and clear them of their kernels. Then pound them in a mortar with rofe water, and flrain them through a fieve. Put the pafte on the fire to dry by degrees, ftir- ring it all the while with a wooden fpatula. Then add as much fugar in powder as you have pulp, and go on in doing it, till it has. acquired, the confiflence of a pafte. LXI. Qiiinces-jam, and other fruits. Boil, in a fufficient quantity of water, both the flefli- and the peelings of your fruits to perfect foftnefs. Then let the deco&ion clarify in the fun,, before the fire, or by reiidence. When fettled, decant it, and adding to the liquor the proper quantity of fugar boil it to a jelly „ LXII. Genoa bi feu its.. Take four ounces of fugar in powder, one pound of fiiour, a little Coriander and anife-feeds in powder, which mix with four eggs and as much luke-warm water as needs ttf make a dough of the whole.. Bake it in the ARTS AND TRADES. 343 -oven ; and when bake, cut it in five or fix flices which you bake again, LXIII. The Queen’s 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 a difcretionable quantity of coriander and anife-feeds. Beat, and mix well all together, till it comes to a thick but running pafte©. Some add yeft to make it lighter and rife higher. Divide this pafte into feveral paper cafes, or tin ones, of the width of two fingers and twice as long, which put in an oven to bake ; but take care that it be not too warm. LXIV, Macaroons. Pound well one pound of fweet almonds, moiften- i : ng them with role water. Introduce one pound of fugar, and beat all well in a foft pafie, which you put round a diih and half bake in a luke-warm oven. When the pafie is half done, cut it in fmall round pieces, and having 'ranged, them on a flieet of paper, . finifli baking them . LXV. A method of making cakes exceeding fine- Take two whites of eggs, which beat well to a froth after having taken away their germen. Add one quar- ter of a pound of the fineft flour, and as much fugar in powder. Beat all well, and add a little brandy to it and coriander-feed in Powder. All being well mixed fpread the pafte on a Iheet of paper, glaze it over with fugar in powder, and put it to bake,. LXVI. Another particular method of making cakes , Wafli and clean well a dozen of eggs and' wipe them thoroughly dry. Then break them and take their whites cmly* which beat in a mortar along with their lhells till 344 SECRETS CONCERNING thefe latter be perfectly difiolved. Now add fugar and flour, though not fo irfuch flour as fugaf. When all is well mixed, fpread the pafte. Which ought to be a lit- tle firm, on a fleet of paper j and, after having glazed it, bake it in a flow oven. LXVIX. A cream made without fire,. Take one quart of double cream, in which, put four ounces of fugar pulverifed fine, and the quantity of one thimblefull, or two, of runnel.. Stir all round toge= ther to mix it more equally and make it take the better. If the runnel be good the cream will take in one hour. When you are ready to ferve it on the table, rafp tome fugar over it, and fpill on it a dozen drops of orange flower-water. LXVIII. A cream which- cuts asa rice pudding. Beat in a difih two whites of eggs and one yolk, in which, -while you beat, introduce by degrees one quar- ter of a pound of fugar in proportion as it melts, and a pap-fpoonful of rofe- water. When that is compleated r , pour in the. diin, and dir a quart of milk and cream mixed half and half, then fetit gently on warm cinders to take without boiling nor didurbing it any more. In one hour’s time it generally is fufficiently taken. Then you colour it in palling a red-hot lhcrvel over it. It is to be ferved cold, after having rafped fome fugar on it,. LXIX. To make an exceeding good boiled cream. Take cream or good new milk from the cow which boil with a crum of dale bread rafped very fine,- and a little frelh butter. As foon as it begins to quake, ftir it continually with a fpoon ; and having diluted fome yolks of eggs, drain 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 rile pour the yolks of eggs in*. never ceafing to dir it in oroer to pre~ ARTS AND TRADES . 345 vent its rifing fo far as to run over. As foon as you fee it begins to render the butter, take it out of the fire ; and, to ferve it, glaze it over with fugar in pow- der. LXX. To make whipped cream. Take one quart of good fweet cream in which add one , or two fpoonsful of orange flower water and a quar- ter of a pound of fugar pulverifed very fine. Whip it With a handful of fine white and dry willow twigs tied together on purpofe. In proportion as it comes to a froth take it and put it in a bowl, or diflies, to ferve it on the table. LXXI. Another fort of a cream. Peel and pound as much as poffible, a dozen and a half of bitter almonds, wetting and diluting them at the fame time with a little milk : then drain them through a flannel and put the product of that fqiteezing among three half pints of good new milk from the cow, with one quarter of a pound of fugar, and a few fpoonsful of orange flower waler. Stir all well together ; and hav- ing made it lukewarm on the fire, put a little runnet in it, and mix all well. Then fill as many foop plates with it as you have guefts, and put them on warm allies on- ly, covered with another plate, which you now and then ufe to take up in order to fup the moiftnefs which rifes. When the cream is congealed, take it from off the fire and ferve it. This cream is that which is called by the name of cream blanc-manger, or cuftard like. It may keep very well for twodays, after it is done. § II. Of Summer compottes, or fiew r ed fruits. LXXII. The rafpberries compotte. Boil half a pound of fugar into a fyrup to a la-plume 346 SECRETS CONCERNING degree, in which throw one pound of rafpberries well picked, clean and whole. Take the pan off from the lire, and let all reft. A little while after, fhake the pan gently in which the fruit is, and ftir it a little, then fet it again on the lire to boil five minutes ; after which, take it oft again and let it cool before lerving. Forget not to Ikim the fruit well when in the pan. Currants admit of the very fame preparation, and by the lame pro- cefs. | LXXIII. The apricots-compotte. Make a lye with pearl allies ; and, when that lye fhall have boiled five, or fix minutes, put in about a quart of green apricots, which you ftir in gently with the Ikimmer ; then take 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 forne water in a preferving pan, and put them into blanch, till you can thruft a pin into them j eafily. When this is the cafe pour them all in a fieve and let them ftrain. Then clarify a pint of fyrup ; and, when it boils, put in the apricots and boil them gently in that fugar for ten minutes or thereabouts* Then take them out, ftir and ikim them ; let it cool and ferve. LXXIV. Another way of doing the fame. Put what quantity you like of apricots in a napkin with a handful of fait, and fhake them backwards and forwards length wavs, meiftening them now and then with a drop or two of vinegar. By thele means you take off the down much fooner from them. Then walh them in cold water ; coll them afterwards to foftnefs, then fkim them out from that water into eold. When 1 they have been there a little while, pour them all into a fieve to drain ; then put them in fugar in which they pre to boil till they turn green. When they are fuch, fi~ ; nifh them quickly, take them out, and ferve. ARTS AND TRADES . 347 LXXV. To do the fame fruit, as well as peaches, when ripe. You may peel them if you like, though they taffe more of the fruit when they are not peeled. Stone them, and haying fplitted them, take the kernels away from the ffones. Now, boil into a fyrup half a pound of fugar, more or lefs, according to the quantity of fruit you have to flew. When the fyrup is ready, throw in the fruit and the kernels all together ; boil all about one quarter of an hour, then take the pan from off the fire, Ihaking it gently to gather the fcum together. Take this out with a card and let your fruits reft a while to throw off their water. When you judge they may have done it, fet them again on the fire to boil eight or ten minutes longer ; and, if there be any more fcum, take it off again, and the compotte is done. LXXVI. To make a compotte of the fame fruits as above, and even plumbs, broiled. Take any quantity of either peaches, plumbs, or ap- ricots : broil them on all fides over a ehafing-dilh of bright and live coals. Peel them next as faff as you can, and put them on a filver plate with one handful or two of fugar pulverifed, and fufficient water only to help melting the fugar. Set them next on the fire, and boil them one minute or two, then take them out and let cool. When you are ready to ferve them, fqueeze the juice of a lemon, or orange, over them. LXXVII. To make a compotte of perdrigon-plumbs. Take off the fkin of about two pounds of perdrigon plumbs, which throw in the mean while into cold water, then ftrain it out and put into boiling one for about two or three minutes only ; after which having taken them out of this water and drained, you range them in three 348 SECRETS CONCERNING fyrup. When they fhall have boiled eight or ten mi- nutes in it, fkim them, let them cool and ferve. Note. The lit-de-verd plumbs are made in the fame way. Whenever a plumb is not ripe enough you may let it do a little longer in the water in which they are boiled previous to the fyrup, taking care however they fhould not come to maili in it. LXXVIII. The fame for mirabeiles, purple and black damafk, Sainte-Catherine and other plumbs. Take any quantity of the above-mentioned plumbs, we fuppofe two pounds. Pafs them in the boiling water without peeling them, efpecially the mirabeiles, then put them in a fyrup of half a pound of fugar, and finifh them like the perdrigons. LXXIX. Compottes of verjus ingrain. Take a pound or two of verjus in grain and the fineft you can find ; ft one it carefully with the point of a tooth-pick, apd throw it in the mean while into cold water. When all is done, take it out with a Ikimmer, and put it into boiling water. Then take it out from the fire, and let it cool. Skim it again and put it in a fyrup of one pound of fugar, in which boil it gently over a flow fire; and when the verjus begins to turn green, finifh it quickly like the other compottes, but take great care not to do the fyruptoo much, LXXX. Compottes of peeled verjus. Take the fkin and the ftones out of two pounds of verjus, and put it in a bowl, in proportion as you do it. Then clarify one pound of fugar, which boil into a fyrup to ala-plume degree, and put in the peeled ver- jus, which you boil alfo till you find it fufficiently done. Take care not to do it too much in fyrup for fear it fhould turn black. Note. Mufcadine grapes may be done juft in the fame manner. A RTS AND TRADES . 349 LXXXL The comp ottes of pears called mnfcat, thefirft and moll early. Peel two pounds of thofe pears, fcrape their tails, and cut off the end of them. In proportion as you prepare them, throw them into cold water. When done, take them out and drain them. Then put them in boiling water, and, when they are foftened and almoll done, take them out of that water to put them into cold again. When they have been there a while, take them out to drain, and put them afterwards in one pound of fugar boiling, wherein leave them till the fyrup be almofl vompleatedi then remove the pan from the fire, flir and fkim them. Add the juice of half a lemon j then let it cool and ferve them. You prepare in the fame manner the forts of pears called Rouffelet, Martin-fee, Jargonelle, and Blan- quettes. But as they are larger than the mufeat, you may blanch them, that is to fay, boil them in water be- fore peeling. As for the reft, there is no fort of diffe- rence in the procefs of making compottes of them. LXXXII. The compotte of the largeft forts of pears, fuch as Beurre, Mellire-jean, Bergamotte, Verte- longue, Bzidery, Mouille-bouche, Amadotte, Double- fleur, Bon-chretien-d’hyver, Franc-real, &c. & 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 fyrup, as for the other forts of compottes. When done, take them from the hre, and fkim them well. Squeeze over the juice of half a lemon, and ferve them either warm or cold, as you like. LXXXXII, A compotte of pears a-la-braife. You may put a-la-braife all forts of pears, efpecially Gg 35 ° SECRETS CONCERNING of the large fize above-mentioned. To do this yon pro- ceed as follows. Broil your pears over a chafing-difh of bright and live coals: and, when fufficiently done, place them a moment on the naked coals, that you may peel them the more eafily and to color them. Then peel and core them, and put them in a weak fyrup, in which boil them a little while^, but not too much. LXXXIV. A compotte of quinces. The quinces are prepared in the fame manner when a-la-braife. The white quinces are bell boiled in water firft, before being put into the fyrup, which is made with the fame quantity of fugar as for pears. LXXXV. Compotte of apples, Portuguefe faihion. Cut a few apples by the middle into two halves, and core them. Then put them on a filver plate with fugar under and over them. Set this plate on the (love with fire underneath, (and cover it with fuch a lid as can ad- mit, by means of a rim raifed round it at the top,) of fome lighted charcoals put on it. Let the apples do thus between thefe two fires till the fugar turns all brown and in caramel, without however being burnt. Suchcompot- tes are ferved hot. LXXXVI. A jelly-compotte of apples. Cut into quarters, pare and core, a few golden pip- pins, and throw them into cold water. In the mean while chop five or fix more apples to pieces, and boil them with the parings of the others in two quarts of water. Then Brain all through a flannel; and, in that liquor put one pound and a quarter of fugar, then fet it on the fire with the quarters of pippins which you firfl prepared. Boil them thus gently fpr fear they lliould maili. When done, take the pan from off the fire, and take the quarters out of the fyrup, one by one, and range them in order on a difh. Then fet your fyrup ARTS AND TRADES. 35 * again on the fire and boil it till it comes into a jelly, when cold yon take it and lay it on your apples which yon thus cover with it. This compotte may keep for five or lix days. LXXXVXI. A compotte of apples a-la-bouillonne. Cut a few apples into two halves and core them. Range them in tiie pan, and for the quantity of fix or eight apples put one pint of water and a quarter of a pound of fugar. Cover them over and fet them on the fire to boil ; then when the liquor is almoft all wafted, drefs them on a dilh and ferve them. The compottes of calvil apples are made in the fame way. CHAP. XV. Secrets relative to the Art of Preparing Swue f. X. How to reduce tobacco into powder. U NCORD the tobacco, and fpread the leaves on a carpet to dry in the fun. Then pound them in a mortar, and fift through a coarfe fieve to get the coarf- eft powder out of it. As for fifting, you muft obferve to do it in due proportion as you pound it, and not to pound much at a time. You may alio take another me- thod, that of grinding it in one of thofe fmall mills which are made on purpofe for grinding tobacco. By thefe means you may, without much trouble, make it as coarfe and as fine as you like, by fcrewing tighter or Hacker the nut. II. How to purge fnuff, and prepare it for admitting of odours. Have a fmall tub pierced with a hole at bottom wl#ch you flop and unftop with a cork as you want it. In. m SECRETS CONCERNING this tub put a very thick and clofe weaved cloth which you turn over the rim of the tub and fix there by the outfide. Put your fnuff iu it, and pour water over it. After it ihall have foaked thus twenty-four hours, ua- ftop the whole of the tub and let the water drain away, wringing the cloth in which it is, to help the exprefli- on of the water. Repeat this operation three different 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 be- fore, and foak it again no more with common water, but with fome fmelling ones, fuch as for example orange- flbwer water, eau-d 5 ange, &c. Twenty-four hours after let the water run off and drain, then fet it in the fun to dry as before. In the mean while ftir and afperfe it again now and then without fmelling water. Such is the indifpenfible preparation abfolutely requifite to dif- pofe. fntiff to receive the odour of flowers. If you do not care to have it fo perfectly nice, and fliould not like to wafte fo much of it, you may giveit but one wafli of the common water. This moderate purgation will do pretty well, efpecially if, while it is a drying in the fun, you knead it the more often m proportion with your fragrant waters, and let it dry each time between. III. How to perfume fnuff with flowers. The tuberofe, the jeffamine, the orange flowers and thofe are the rofes which communicate the more eafily their fragrancy to the fnuff. To produce this, have a box lined with white paper perfectly dry, in which make abed of fnuff the thicknefs of an inch, then one of flow- ers, another of fnuff and another of flowers again, conti- nuing fo to do till you have employed all your fnuff. Af- ter having let this ftratification fubfifl for twenty-four hours, feparate the flowers from the fnuff by means of the fieve, and renew the fame ftratification again as before with new flowers. Continue thus to do till you find that your fnuff has acquired a fuificient fragrancy fiiqrp, the flowers; then put it in lead boxes to keep it.* ARTS AND TRADE S. 353 IV . Another way to do the fame, There are people who make the Gratification another way. They inclofe their flowers between fheets of white paper filled with pin-holes as thick as poffible ; this bed tney lay between two of fnuff ; and, as for the ffnall quantity which may have got in the papers through thefe holes, you lift it out by means of a fheer horfe-hair fieve. The flowers muff 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 tin exceflive nice fragrancy with buds of rofes. The procefs is this. Rob thofe buds of their green cup and the piitillum which is in the middle,, inlfead of which lail you are fkilfully to introduce a clove without damaging and breaking or loofening the, rofe leaves which are clofe- ly wrapped up one in another. Such buds, thus pre- pared, put into a glafs veffel well covered over with a bladder and a leather befides, and expofe them for a month in the fun, after which term you may make, ufe of thefe buds as. before direded, for the other flow,, ers. VI. Snuff of raille-iieurs. The milk-fieurs fnuff, or fnuff of one thoufand and one flowers, is made by mixing together a number of va- rious odoring flowers, managing the quantity of each of them according to the greater or leffer degree of .'fragrancy they are empowered with, fo that none could be found; to have a predominancy over the others. When that is executed you proceed, as before direded, to the alternate Gratification of this mixture and oft . the. fnuff k powder. G g a. SECRETS CO NCERNING $54 VII. The odoring fnuff after the method pradtifed Rome. Take the fnufF after its being perfumed with flowers-', and put it in a large bowl or other proper vefTel. Pour over it fome white wine, with an addition, if you chufe, of e /Fences- of mufk and amber, or any other filch like odours. Then ftir your fnuff and rub it all between your hands. In this- manner you may have fnuff of whatever odour you defire, which to d-iftinguifli from each other, you put into feparate lead boxes with a. particular mark. VIII. The fnuff with the odour of civett. 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 of fnuff, put all again together in its box as before. You may do the fame with refpedt to other odours.. IX. Amber-fnufF. As for the amber-fnuff, you had better heat the bot- tom of a mortar, and pound in it twenty grains of am- ber, adding by degrees one pound of fnuff to i , which you handle, rub and mix afterwards with your hands,., to introduce the odour the better among it. X„. The adoring, fnuff, Malithefe fafhiori. Take a fnuff ready prepared with orange-flower- water (as directed in this chapter,, art. ii.) then perfume it with amber as we have juft faid ; after which with ten grains of civil., which pound with a little fugar in a mortar, you, introduce again your fnuff by degrees to the quantity of one pound, for thefe ten grains, increa- fmg either the fnuff or the odours in the f^me propor- tion to each other.. ARTS AND TRADES , 355 XL The true JMalthefe method of preparing fnuff. Take rofe tree and liquorice roots which you peel. Reduce them into powder and lift it; then give it what odour you like, adding white wine, brandy or fpirit of wine, and mix your fnuff well with this. Such is the true Malthefe method of preparing fnuff, XII. The Spaniilx method of preparing perfumed fnuff. 1. Pound in a fmall mortar twenty grains of mufk with a little fugar. Add by degrees as much as one pound of fnuff to it ; then pound ten grains of civit, and introduce your pound of mufked fnuff to it in a gradual manner as you did before,, and rub all together between your hands. 2. The Seville-fnuff is the fame with only an addition of twenty grains of vanilla, an ingredient 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 fnuff for the prefcribed dofes of odours, or deminifh the dofes of odours prefcribed for the quantity of finiff. You muft take great care not to let odoring fnuff be uncovered in the air, but to keep it very elofe for fear it fhould lofe its fragrancy. 4. As the Spanifii fnuff is exceffively fine and drawing towards a reddifli hue, to imitate it in the above pre- lcription, you muff chufe fine Holland well purged red- dened and granulated, pound, and fift it through a very fine filk fieve. Then you give it whatever 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 afterwards, when you: like an odour of mufk ? , amber or other prefume.. On 356 SECRETS CONCERNING the contrary fuch a fnuff is- the readier to take the odours^ and preferve them fo much the longer. XIII. To give a red or yellow color to fnuff. Take the bulk of one or two nuts of red or yellow ocher, with which mix a little white chalk to temperate the above colors at your pleafure. Grind either of thefe ochers with three drachms of oil of almonds ; then, con- tinuing to grind it on the ftone, add by little at a time fome water to it till you fee the pafte admits of it free- ly and becomes very frnooth and equal. Now take fome gum adragant water and introduce it likewife to the above pafte, ftirring and grinding continually all the while. At laft gather it out of the ftone in a large glaz- ed bowl and dilute it in, and with, about one quart of common water, or thereabouts. Then take your fnuff well purged and prepared as in art. ii. and throw it in this bowl, therein handle and rub it well to make it take color more regularly and . equally. When it is thus made all into a lump, let it reft twenty-four hours be- fore putting it to dry in the fun, which immediately after that tame you are to do, fpreading it on a dry cloth and turning it now and then to help its drying the fafter. Then you gum it again by afperfion with gum adragant pulveriled and diffolved into fome fmelling water : or you may again dip your hands into that wa- ter and rub your fnuff between your hands thus wet- ted ; which laft method is preferable, as it gums the fnuff infinitely more regular. Laftiy dry it again in the fun ; and, when perfectly dry, lift it through the fineft fieve you can find, and then it will be ready to. admit of whatever odour you pleafe to impregnate.it with* Secrets relative to the art of taking out Spots and Stains. I. To take off iron-moulds from linen. P UT boiling water in a bowl and fpread the flamed part, or parts of your linen over it, fo as to let it be well penetrated with the fleam of the water. Then rub the places with forrel’s juice and fait till they are perfectly and thoroughly foaked with it Such linen walked afterwards in the lye of wood-ailies, will be found to return intirely free from the iron mould fpots it had before. II. To take off carriage-wheeTs greafe from clothes. Rub the place with butter. Then with blotting pa- per and a hot iron, or a bit of red-hot charcoal in a filver fpoon, you may take all off as you would a drop of wax ©r tallow on a cloth. I III. Againft pifs-fpots. L . Boil fome chamber-lye and wafh the place •with it Then rinfq it with clear water.. 358 SECRETS CONCERNING IV. To takeoff all forts of fpots from cloth of whate~ ver colour it may be. 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 well together, and put fomeon the fpots which hap- pen to be on either islk or cloth. After having left it there a while, wafh the place with clear water, and the fpot will uifappear. V» A general receipt againft all forts of fpots, upon every fort of fluff. A water impregnated with alkaline fait, black foap and bullock’s gall, takes off extremely well the greafy fpots from any cloth or filk (luff. VI. Again ft oil fpots.. Take a piece of white foap which you fhave 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 dilcretionable quantity, and in fhort, one ounce of fait of tartar in l'ubtile powder fifted. Stop the bottle well, fhake it and expofe it to a fouth fun for four days. After that time, if you poor off that liquor on any oil fpot and rub it well with it in and outfide, then let it dry, and wafh it again with the following competition of foap, that fpot will intirely difappear. VII. A wafhing ball to take off fpots. Take fuller’s earth, or foft foap which mix and incor- porate with vine brulh allies, white chalk, alum and tartar pounded all together ina mortar and lifted through a very line filk fieve. When all is made into- a pafte., form your balls with it and let them dry in the fhade, Toufe them, rub any fpot ted place with it and wafh itp afterwards with clear water. ARTS AND TRADES . 359 VIII. To take out pitch and turpentine fpot§>. Rub well the fpot with oil of olive, which fet to dry for one day and one night. Then, with warm water and the above walhing ball, you will intirely ungreafe the place. IX. Again ft ink fpots, whether on cloth or linen Wet immediately the place with lemons, or forrel juice, or with white foap diluted in vinegar. X. Another more fimple remedy again!! ink when juft fpilled. Prejudice always did, and always will prove fatal, from the minute!! to the moft interefting circumftance in life. The time which is fpent in lamenting over an accident, juft happened before our own eyes, is but too often the only one which could have laved and prevented the dire confequeaces of it, nay perhaps repaired it in- tirely without leaving the leaft fear behind, had we ran inftantly to the remedy. Ink never does nor can l’poil the cloth, fluff, !ilk, lace, or linen on which it is fpilled, unlefs it lies there to drinefs. And it is well known, on the other hand, that if you put as much water in your ink-horn, as there is ink, you make it too pale: if twice, ftill more fo ; if three, four, five, fix, if twenty, if fifty times ; then it will be fuch indeed that it will be no more ink at all. What could a pint of ink do in a quart of milk ? A great deal of mifehief without doubt. But, in fifty or a hundred gallons nothing at all. By parity of reafoning it muft be obvious that if oil the fine!! filk, cloth or velvet, mufiin or lace rufiles, &c. a whole phial of ink fiiould be fpilled, an undeterminate greater quantity of water than there was ink, poured inftantly on the place, by degrees and not all at once, muft weaken it to fuch a degree as to wafh it off at laft intirely. What rea- foning thus once diftated naturally, reiterated experi- giSo SECRETS CONCERNING ence fince proved : therefore, here it is recommended. Senfe only and judgment muft be confulted in the exe- cution. As for example, if the ink be fpilled on a ruf- fle or apron, &c. while you have it on, let one hold the affeded part between his two hands over a bafon and rub it while another is pouring gradually water from a decanter ; and let a whole pitcherful be ufed if neeefla- ry. If the ruffle, apron, &c. be at liberty and not %dually worn on, the place dipped into a bafon filled with water, and there fqueezed and dipped in again, may do; provided you change the water in abundance, every two or three fqueezes. If the ink be fpilled on a green carpet table, it may immediately be taken out with a tea-fpoon fo that any water at all ihall hardly be want- ed afterwards, provided it has not laid any time on it, and was only that itiftant fpilled ; as the down of the cloth prevents the immediate foaking of the ink or any liquor indeed (except oil) through and through. But if it have laid fome time, let the time be ever fo long, provided it is (till wet, by pouring a little frefh clean water at a time on the place, and gathering it up each time with a fpoon, and prelling hard to fqueeze it out of the cloth into the fpoon again, you will at laft bring it to its natural color as if no fuch accident had ever happened. Thefe few circumftances explained, are fufficient to guide any one, who has a common lliare of good fenfe and under ftan ding, how to ad on this princi- ple in others. XI. Again ft oil fpots on fatin, and other filk-ftuffs, even on paper. If the fpot is frefh and juft done, heat on the fliovel fome allies from calcined fheep’s troters, and put fome under and upon the place. Then, laying fomething heavy upon it let it remain fo for one night ; the next morning the fpot ought to be gone : but, if not quite, renew the precept. ARTS AND TRADES * 361 XII. A preparation of balls againft fpots. Take half a pound of foap, four ounces of clay, and one of quick-lime. Dilute all with a little water, and make it into pills or fmall balls. With thefe rub the fpots, andwafh the place afterwards. XIII. For filks. If you rub the fpots which are upon a filk with fpirit of turpentine, they will difappear : becaufe the volatili- ty of that fpirit exhaling into vapour, carries along with it the oil of the fpot to which, on account of its homogeneous quality, it communicates its volatility, by penetrating and fubdividing it infinitely. XIV. To reftore gold and filver laces to their former beauty. Mix equal quantities of water, bullock’s and jack’s gall. With this compofition rub your gold or filver and and you will fee it changing color dire&ly. XV. To reftore Turkey carpets to their firft bloom. Beat the carpet well firft with a rod, till perfectly free from duft. Then, if there be any fpot of ink, take them out with a lemon, or with forrel ; andwafh the place af- terwards with clear water. Shake the reft of the water off, and let it dry where you rubbed it with any. When dry, rub the carpet very hard all over with the fmoak- ing hot crum of a white loaf: and when you find in the evening, the fkies clear and a likelihood of being a fine night, let the carpet be put out for two or three fuch nights. SECRETS CONCERNING 3 6z XVI. To make tapeftries refume their fir ft bright- nefs when their colors have been tarniflied and fpoiled. Shake and clean well thetapeftry by rubbing it all over with white chalk which you leave on it for about one day. Next, with a rough hair brulh, get all that chalk out again, and put on frefli, which leave as before. Then with the fame rough hair brulh get this out alfo, and beat it loundly with a rod, and brulh it afterwards with the foft cloth-brulh. This operation will reftore a ta- peftry to its priftine ftate. XVII. To take off all the fpots of wax from the vel- vet of any color, except the crimfon. Take the crum of a ftale loaf, and cut a thick, llice out. of it, which toaft, and apply, when burning hot, on the fpot of wax ; when cooled, renew it till all the wax is leaked out of the velvet. XVIII. To take the fame off from filks and camblet. Put on each wax fpot, fome foft foap, and fet in the fun till grown warm ; then by walhing the place with clean water, the fpot will difappear. XIX. To walha gold or filver, or filk embroidery, on either linen or any fluff whatever, and render it like new. Take bullock’s gall, one pound ; foap and honey, three ounces of each ; and Florentine orrice, about the fame quantity, in fu! tile powder. Put all in a glafs vef- fcl, in which mixfit well, into a pafte, and let it be ex- pofed for ten days in the fun. When you are ready to life it make an infulion of' bran, which boil in water and ftrain through a cloth. Then fmear the work over with tiie above-deferibed pafte, in fuch places as you want to clean, and waih them afterwards with the laid bran * ARTS AND TRADES . 363 water, renewing this till it receives no more alteration in its color. Wipe then well the places with a whiter cloth : and wrap the work in a clean napkin to let it in the fun to dry, after which pals it through the po- lifhing and luftring prefs, and the work will be as fine and bright as when new. XX. To take the fpots off from filk and woollen fluffs. Take French lb-arch, without any mixture of indigo or blue Whatever, which dilute in a cup with good bran- dy, like a thick pap. Of this pafle, put on each lpot, and, when dry, rub it off and brulh it. If the fpot is not quite gone at the fir ft time, renew the operation, and it certainly will at the fecond. XXI. To color velvet in red. Take four ounces of adragant, and one of Arabick gums, jjboth of which pulverife. Put this powder in clean water, wherein let it dilfolve for two or three days. After which time, fteep a fpunge in the liquor, and rub. the wrong fide of the velvet. If, after being dry, you find it not high-colored enough, renew it and the die ft will furprife you. XXII. To revive the color of a cloth. Pour one quart of water on one pound of burnt pot- aflies. Twelve hours alter decant the water off in ano- ther veffel, and put in a handful of a dry moth-mullein's leaves, with two bullocks galls. Boil all together till the leaves go to the bottom. Then fet this water for a few days in the fun. Then putting in it whatever co- lor you want, boil it along with the cloth in that lye, and let it thus foak afterwards for fourteen or fifteen days, then the cloth will have rtfumed its primary color. 364 SECRETS CONCERNING XXIII. To take the fpots off from a white cloth. Boil two ounces of alum for half an hour, in a pint or a pint and a half of water ; then put in a piece of white foap, with another pound of alum ; and having foaked thus three days in the cold, you may with it, wafli all the fpots of any white cloth whatever. XXIV. To take off the fpots from crimfon and other velvets. 1. Take one pint of lye made of vine-branch allies, in which dilfolve half an ounce of alum’s dregs. When fettled, {train it through a cloth ; then take another drachm of alum, half a drachm of Spanifh, and_as much of foft foap ; a fcruple of common, and half a drachm of ammoniac falts ; a calf’s gall, and a little celan- dine’s juice. All being well mixed, ftrain and keep it for ufe. 2. Before uling, take the quantity you think to have need of in a cup, in which put a little Brafil wood and bourre d’ecarlatte (or goat’s hair from the dyers, dy- ed with madder) to boil 4 bubble or two, then ftrain through a cloth. In that Itate, your preparation will be fit to take off all the fpots from crimfon either cloth or velvet. Note. For cloths or velvets of other colors tinge your liquor with bourre, or goat’s hair, of the fame «olor. XXV. To take off an oil fpot from cloth. Take oil of tartar which put on the fp@t, then walh it immediately, firft wdth lukewarm water then with two or three cold waters, and it will be perfectly clean- fed. ARTS AND TRADES . 3 $5 XXVI. A compofition of foap to take off all forts of fpots. 1. Take one pound of Venetian white foap, fix yolks of eggs, and half a fpoonful of fait pounded. Incor- porate all together with a fufficient quantity of the juice from the leaves of white beet. Make this compofition into fmall cakes, which dry in the fliade. 2. To ufe them, wet the place of the cloth where the fpot is, with clear water, and rub it over on both fides with the faid foap ; then, washing it, the fpot will difappear. XXVII. To take the fpots off from a white Jfilk or crimfon velvet. Wet the place well with brandy of three rectifications, or with the very heft fpirit of wine, then fmear it over with the white of an egg, and let it to dry in the fun. When dry, wafih the place with clean water, palling and fqueezing it between your fingers; and, if the fpot is not gone at the fir ft operation, it will not fail at the fiecond, therefore renew it again. H h a CHAP. XVII. Secrets relative to the Art of F ishing, Ang« LING} Bir D-C ATCHING, 6 'C. I. How to intice a great quantity of fifli to refort to a certain place. Y OU may draw all the filh into whatever place you find moft, commodious, by throwing in the following eompofition. — -Take bullock’s, goat’s and lheep’s blood, which is found in curds among the entrails in the body of the animal frelli killed, thyme, origan, flour, marjoram, garlick, wine-lye, and fome fuet or marrow of thefe fame ingredients together, and make them in fmall pills, which fcatter in that place of the river or pond where you wifh to have the fifli come. II. Another receipt t© the fame purpofe. Pound nettles with joubarbe, and fome of that grafs called quintefoiium ; add fome wheat boiled in marjoram, and thyme water, well pounded alfo with the reft. Put of that eompofition in vour net, and it will foon be full. III. Another way. Grind together coculus Indieus with cumin and fome old cheefe, and make a pafte of it with wine*lye and wheat flour, when all is well incorporated, make it into pills of thefize of a pea. Throw them into a river or ARTS AND TRADES. 367 pond wherein you know there are a great quantity of fifli. In a part where the water is clear and undifturbed. Every fifli who fliall fwallow thofe pills will be jfo in- toxicated that they will all come to the fide of the wa- ter, and you will be able to take thena with your hand. In a Ihort time afterwards their intoxication will go off, and they will become again as brilk as ever they were before eating that bait. IV. Another way. Marjoram, marigolds, wheat-flour, and rancid butter, goat’s fuet, and lumbrici terreni, (or earth worms) pounded and mixed all together, are of infinite fervice to intice all forts of fifli into the net. V. Another fuperflitious method. As there is no extirpating from the narrow minds of low people, and that extirpating and exclaiming againfl: it, is by no means perfuafive nor fuccefsful, we cannot refrain however mentioning the following receipt which has been given us by an old obdurate flflierman, whom nothing could have perfuaded againfl: the abfurdity of it. It will excite the laughter of fome of our readers, while it will not fail to meet wfith fimpletons enough to try again the, experiment, in order to convince them- felves of the abfurdity of fuch and the like preemp- tions, as there are plenty in old women’s books, for the head-achs, the gout, the rheumatifm, the fcaldings, the hooping-cough, &c. & c. — “ Whenever you want to aflemble a great quantity of fifli in a particular place in the fea, take three ihells of them which g^oW among the rocks ; and having taken out the fifli which is in them, write with your own blood, in the infide of them, the two following words JA SABA0TH, and throw them in that part of the lea where you would have the fifli gather. In lels than the twinkling of an eye you will fee a prodigious quantity of them flocking there.’’ 3^8 SECRETS CONCERNING The absurdity of this fecret is glaring, and flares one in the face in every word which compofes it. Firfl, the two words here recommended are meant for two Hebrew ones, the firfl of which, JA is cramped, and broken for JEHOVAH, which fignifies God. Now if we may fup- pofe any virtue in a word whatever, there can furely be none in the broken limbs of that word, therefore, the pretended fecret mufl fail here and prove unfuccefsful at the very firfl ftep whenever JA is ufed inflead of JEHO- VAH. — Secondly if any virtue might be fuppofed to be attached to thefe words, that virtue mufl more na- turally be bound in them when fpelled and written in their proper, peculiar, and original drefs, than when painted by the borrowed uncertain and contefled fi- gures peculiar to another language ; whence it is plain that mufl be preferable in every refpedl, fince they really exprefs what is meant, and are not lia- ble to the accident of the corrupted JA for JEHOVAH. - — A great deal more could be faid on this fubjedt, was it in a more proper place ; but we forbear carrying the fcope of our refledtibns any farther, in a book where- in no philofophical, flill lefs theological matters, can with any propriety, find admittance. Therefore, we mufl here drop the' fubjedt, till we meet with another opportunity, in a performance better calculated for, and appropriated to the purpofe. VI. Another on the fame fubjedt. If you want to catch a great number of craw-fifh, you have but to find out the places wherein they har- bour ; then put into your nets fome bits of goat’s bow- els, or fkinned frogs, the fmell of which bait will draw every one out of their holes into the net. VII. To prevent the birds from fpoiling a field fown with grain. Get the largefl toad you can find, and confine it in a new earthen pot along with a bat. At the fame time ARTS AND TRADES. 369 write with a crow’s blood, the word Achizech in the in- fide of the lid of the faid pot, which bury in the middle of the fown field. Then never fear ever to fee the birds coming near that field. When the corn comes to ripen, your muft take care to dig out that pot, and throw it far off from the field in fome lay-ftail. — Another molt ab- furd fuperftitious receipt. VIII. How to get a good many birds. Have an owl or chough which tie in the night to a tree in the foreft. Near him place a large lighted can- dle, which {hall blaze very much. Then let two or three people make a noife about the tree with drums. The birds will come in crowds to rood: near the owl to make war ag'ainfi: him, and you will thereby have an opportu- nity to kill numbers of them by firing in the midft of them with fmail fiiot. IX. Another way. 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 frequent it; and all thofe who lhall eat of that feed will fo fuddenly be in- toxicated by it, that they will fuffer themfelves to be ta- ken by the hand. X. Another way. If you want to catch live fwallows or crows, make paper's- 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 bottom with fome {linking piece of meat or carrion to intice them. By thefe means when they go to thruft their heads in thofe papers 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 they find themfelves blinded, and cannot fly -when they go to rife for it, which gives an opportunity of taking them alive with the hand, 370 SECRETS CONCERNING XL Another way. Mix a little mix vomica among the feed, which you lay as a bait for birds. As foon as they fliall have eat any of it they will fall into a fwoon, and it will be eafy to lay hold of them with the hand. XII. To preferve and multiply pigeons. In a large devecote, prepare the following food, which will induce your pigeons to love their cote, and alio to bring you a great many ftrangers when they go abroad. — Take thirty pounds of millet, three of cumin, five of honey, half a pound of bifhop’s-wort, otherwife coitus, two pounds of agnus caftus’s feed, which boil in river water to the total evaporation of the laft. Then in its head pour a gallon and a half, or two gallons of red port, with about eight pounds of old mortar well pulverifed, which fet on the fire again for about half an hour to conceit. Thus all thofe ingredients will harden and form a lump, which, if placed in the middle of the dovecote, will in a lhort time amply reward you for your expence. XIII. Another for the fame purpofe. If you hang. in your dovecote a couple of the oldeft {linking and dry lalt cod-fifli, you will, by this means, not only keep your own pigeons fafe at home, but alfo caufe a delation among all thofe of your neighbours ; for the fmeil of that fifh, of which they are exceilively fond will reach them many miles off. XIV. How to fatten pigeons. Experience fhews that nothing will keep pigeons in better order, and fatten them fooner, than a pafle mad« of fried beans, with cumin and honey. ( 37 1 ) Secrets relative to fubje&s entertaining and ELT it in a pipkin without boiling. Then take a wooden peftle, which fteep in the wax two fing- ers’ deep, and plunge immediately into cold water to loofen the wax from it, which will come off like Iheets of paper. When you have thus got all your wax out of the pipkin, and made it into flakes, put it on a clean tow- el and expofe it in the air on the grafs till it is white. Then melt it again, and ftrain it through a muflin to take all the dirt out of it, if there beany, II. Another way of whitening wax in large manufacto- ries. i. Melt your wax in a large copper, fuch as thofe brewing or wa filing coppers which are fixed in mortar. Near to the copper, have a kind of trough, made of oak or deal, and fix or feven feet long, at the farther end of which a cock of cold water will be placed -in the wall to fill it, and at the other, towards the copper, a tub laid upon it, to receive the wax from the copper. Let that tub have alfo a cock at four fingers’ breath from the bottom, and in that tub pour, with a wooden bowl, the melted hot wax from the copper. Cover it with a CHAP. XVIII. ufeful. I. To whiten wax, 3 7 * SECRETS CONGE RNJNG blanket in four doublets to make it retain its heat, and let it reft thus a couple of hours to give time to the dirt and naftinefs which may happen to be in it to fettle at the bottom of the tub. When that is done, fill your trough with cold water ; then have a kind of tin bafket to fit the width of the trough foas to fit, upon its edges, and bored at bottom with twelve or fixteen fmall holes, at equal and regular diflances, and which you place fo as to receive the melted wax from the cock of the tub, and render it in the trough through the faid fmall holes of its bottom, while, with a polilhed wooden flick or roller, under the tub, and armed at both ends with iron in the form of a fpit, and half of the thicknefs of which enters into the water, while the other keeps above it, you keep continually turning equally and regularly. This procefs will make the wax flake in the water into fmall ribbons as thin as filver paper. Now in fine clean hampers, or hand bafkets, made of white peeled willow twigs, take your wax from the trough with a wooden fhovel, and carry it to an open field, where lay it thick upon a thin coarfe cloth in the fun, and turn it every other day once, for two weeks, run- ning, after which time it -will be of a perfect white- nefs. 2. Now clean well your copper, and put in alum wa- ter to warm, in which throw your whitened wax, and ftir well. When melted, renew the operation as before, and carry it again to the open field toexpofe it in the fun. In a week’s time it will have its whitenefs in the higheft degree it can be carried to. 3. Melt it then for the third and lafl time, and put it in fmall round cakes, which is done by calling it in fm.a'11 moulds carved purpofely on feveral boards. III. How to multiply wax. Take bullock’s fuet, which pound well, and put a- foakxng for feventy-two hours, in the flrongefl French wine-vinegar, then boil afterwards for forty-eight hours, keeping perpetually flamming; as long as there appears ARTS AND TRADES . 373 any fcum upon it. When that is done, let it cool a while, and throw it afterwards into a tub of cold water, wherein beat and ftir it till it refumes its wonted confid- ence and firmnefs. Then put it again into other frelh vinegar, and repeat the very fame procefs all through and exadtly for three different times. Next to that, gather the tops of rofemary, fage, bay, and mint, which pound and boil well in water, then drain through a double flan- nel bag. In this water, boil for the lad time your pre- pared fuet as before, and after it fliajl have boiled there one hour it will have no more any bad fmell. To color it you mud put one drachm of faffron to each pound of fuet, and melt it afterwards with an equal quantity of real bees-wax, then it will be impoffible to difcover the mixture, i IV. To make mutton fuet candles, in imitation of wax candles. 1. Throw quick-lime in melted mutton fuet ; the lime will fall to the bottom, and carry along with it all the. nadinefs of the fuet, fo as to leave it as pure and fine as wax itfelf. 2, Now, if with one part of that fuet, you mix three of real wax, you will have very fine bougies, or real wax candles, in which nobody will ever be able to find out the mixture, not even in the moulding and cading way for figures or ornaments. V. To make foap. They generally make three forts of foap, white, black, and marbled. The white, or, as it Is called, the Genoa foap, is made with wood-afhes, Alicant kali, lime and olive oil. The black is niadie of the fame materials, with this exception however, that it is made with the feces and tartar of the oils. The marbled is made with Ahcant kali, bourde, and lime ; and when it is almod done, they take fome red earth, which they call cinnabar, with cop- peras i they boil thefe together, and throw it in the cop- m SECRETS CONCERNING per wherein the foap is. It oceafions a blue marbling, as long as the Copperas keeps the better of the two ingredi- ents ; but as foon as the cinnabar has at laffc abforbed the vitriol, this blue hue fubfides intirely, and the red alone predominates.- — “In order therefore to form the foap, the method is to make different lyes with all thefe forts of matters ; and, when they are fufficiently charged (which beginners know by their carrying an egg fwimming, without its finking to the bottom, and experienced l'oap- boilers are judges of by deguflation, and the time they have been at work) they put all thefe lyes in proper cop- pers, and pour at the fame time, in Provence and Lan- guedoc, oil of olive ; in Germany, greafe; and in England, oil of fifli. That done they boil all together with a great blaftipg fire ; and eighteen, or twenty days afterwards thefe oils have fo well afpired all the falts of the lye, that this is left quite -fiat and untafty. Then by the cocks which are at the bottom of the coppers, the water or lye islet out, and the lump of foap taken out and placed to dry in drying houfes built on purpofe, to make it take fuffi- cient confiftence, and fuch as we know it to have r VI. To prevent any thing from burning in the fire 6 - Pound into powder cherry-tree gum and alum in equal quantities, and imbibe that powder with ftrong wine-vinegar, which leave thus a-digefling on warm allies, for the fpace of twenty-four hours. If with this eompofition you rub any thing and throw it on the fire*, it will not be confumed by it. VII. To prevent burning one’s fingers in melted lead. Take two ounces of bol armenian, one of quickfilver, JiaJf a one of camphire, and two of brandy. Mix all to- gether with the peftle in a brafs mortar, and rub your hands with this eompofition, before fleeping them into & pot of melted lead, and this will have no effect upon them. ARTS AND TRADES . 375 VIII. A fire which cannot be extinguifhed by water. Take five ounces of gum powder ; falt-petre, three ; brimdone, two; camphire, rofin, and turpentine, one of each. Mix all together, and imbibe it with rectified oil of rofiny fir-tree. If you fill balls with this compofi- tion, and throw them thirty feet deep in the water, they will burn dill, even if you cover them entirely with mould. IX. To prevent the oil of a lamp from fmoaking. Diflil fome onions, and put of the diftilled liquor at the bottom of the lamp, and the oil over it, then you will fee the oil will give no offenfive fmoke. X. Another receipt for the fame purpofe. Melt fome May butter on the fire, without frying or boiling it, and throw common exiiccated fait in it. That fait will go to the bottom, and carry along with it the watery and earthen particles of the butter, fo that this wilLturn into a very fine, clear, and limpid oil, which, when burnt in the lamp, will render no foioke, XL To make an incombudible wick. Take a long piece of feathered alum, which cut of what bze you like, and bore in its length feveral holes with a large needle ; then put this wick in the lamp ; the oil will afcend through thefe holes, and if you light it, you will fee the effed of it. XIL A done which is inflammable with water. Take, quick-lime, refined falt-petre, Alexandrian 1 11 tty, and calaminary done, in equal quantities, with brim- ftone and camphire, of each two quarts. Put all into febrile powder, and fiftit through the fined fieve. Then SECRETS CONCERNING zyb put all into a new piece of cloth, and tie it very clpfe and tight. Put this knot into a crucible, which cover with another crucible, and lute well with greafy clay. Let the lute and all be fet in the fun, or oyer a baker’s oven, to dry. After which time place thefe crucibles in a brick kiln, and do not take them out before the bricks are baked. Then you will find a ftone, which the leaffc drop of water will inflame, fo as to light a match if you put it to it. To put it out you only blow upon it. XIII. A receipt to make the true phofphorus, extra&ed from urine, and which is inflammable by the air, fo that two pieces of wood may be lighted by it. Put a large quantity of chamber lye in bottles^ which fet in the fun during the dog-days, till the urine become entirely foetid. In proportion as the urine diminifhes in the bottles by the evaporation the heat occafions, let them be filled again by pouring from the one into the others but not by any frelli urine. When it is come to its utmoft degree of corruption , put it into a glafs retort on a land bath; and having luted a bladder for receiver, there will arife firfl a fpirit, and next a phlegm. When the diflillation is ended, and ycfu fee that nothing mor« arifes, let the retort cool, and unlute it to fill it again with new urine of the fame degree of corruption as the laft. Lute and diflil again as you did before, firfl: the fpirit, and then the phlegm, continuing fo to do (that is to fay to unlute, fill again and diflil) till you find you have got at the bottom of the retort a good quantity of faeces.-^- Obferve and be very careful at every diftilla- tion not to force the diflillation beyond the phlegm. But when it , comes for the laft time, re-adapt the bladder, and give the gradual rifing fire till the oil afcends in which cafe, keep up your fire to that degree, and when you fee it flops, then is the time to increafe your fire, to force out any thing which can be forced and diflilled from it. When that is done, let the retort cool, and break it. Therein you will find two forts of matters,; the one rare and fpongy, w'hich occupies the upperpartj 377 ARTS A WD-T R ADDS. and another under, very nafty and tartarous. Separate carefully, and dexteroufly with a wooden knife, or fpa- twla, the uppermoft matter from the undermoft. Put the fpongy one in a new retort, and give a gradual fire on the fand bath. The firfl which arifes will be an oil which you put afide : the next will be a matter not unlike melt- ed fulphur. Then take the oil which firft afcended, and mix it with that of the preceding diflillation, which pour all together on the refidue of this fecond one, and fet it on a very flow fire, to exbauft gently all the humidity from it. Then empty this humidity or phlegm out of the receiver, and replace it with clear and clean water 5 and, having re -adapted it to the retort, diftil ail your greafy and bituminous oil ; it will come out like ftars and fpangles of fire which will fall into the receiver. But then is the time to take care and not be too hafly by pulhing the fire too hard, for you would caufe the break- ing of the retort, and lofe at once all the fruit of you labour. — The operation being therefore well conduced throughout, you will find your matter at the bottom of the receiver : break it into feveral pieces, put it in a phial with water, and cork it well. Such is the true procefs to be obferved in making The phofphorus from urine, which had not hitherto been faithfully and accu- rately deferibed in books of this nature, and which w® here publilh from experience. IF INIS. £ Printed hy W. W. WOODWARD.] m j*-v P%' ^ ■ .. \ ' uns ' .* vrmtJ. tuz^